PERFECT PAN RECIPES
PERFECT PAN-SEARED CHICKEN BREASTS RECIPE | COOKING LIGHT
This is the perfect way to cook chicken breasts. If you crave juicy, flavorful chicken breasts, then follow this simple recipe. You'll end up with a golden brown platter of delicious chicken ready for the tasting. Use this recipe to shred over baked potatoes, make chicken salad, slice over fresh greens, or enjoy with classic sides such as hericot verts and roasted potatoes. Once you have this sure-fire way to cook chicken in your Recipe Box, you'll never go back to dry, chewy chicken again. You only need chicken, butter, salt, pepper, and oil to make this flavorful protein. Grab your pan and let's get started.
Provided by Cooking Light
Total Time 53 minutes
Yield Serves 4 (serving size: 1 breast half)
Number Of Ingredients 5
Steps:
- Thoroughly dry chicken with paper towels; season all over with salt and pepper. Place chicken on a rack set in a rimmed baking sheet. Refrigerate, uncovered, at least 30 minutes or up to overnight. Remove from refrigerator; pat dry again. Heat oil in a 12-inch, straight-sided sauté pan over medium-low until oil shimmers. Add chicken, smooth side down. Cook, without moving, for 9 minutes or until smooth side is pale golden brown and chicken easily releases from pan. Add butter; swirl to coat, lifting chicken so the butter flows underneath. Cook 1 minute or until deep golden brown. Turn chicken; cook 6 minutes or until a thermometer inserted into the center of breast registers 155°F. Remove pan from heat; let chicken stand in the pan for 3 minutes. Serve immediately.
Nutrition Facts : Calories 244, CarbohydrateContent 0.0 g, CholesterolContent 127 mg, FatContent 8.9 g, FiberContent 0.0 g, ProteinContent 38 g, SaturatedFatContent 1.8 g, SodiumContent 557 mg, SugarContent 0 g
PERFECT CHICKEN BALTI | CHICKEN RECIPES | JAMIE OLIVER RECIPES
Fragrant and full of flavour, this easy, warming chicken balti is healthy, too.
Total Time 1 hours
Yield 4
Number Of Ingredients 16
Steps:
- Peel the garlic and deseed the chillies, then roughly chop and place into a pestle and mortar.
- Bash to a rough paste with a good pinch of sea salt and black pepper. Peel, finely chop and add the ginger, then bash to break it down. Peel and finely chop the onions.
- Drizzle a lug of oil into a large non-stick pan over a medium heat, add the cinnamon, bay and cardamom, stir for 1 minute, then add the onions. Reduce the heat slightly and fry for 15 minutes, or until softened but not coloured.
- Chop the chicken into 2.5cm chunks and add to the pan. Turn the heat up to medium, fry for a few minutes, then stir in the chilli paste. Cook for 2 minutes, add the remaining spices and mix well.
- Halve and roughly chop the tomatoes, then stir them into the pan.
- Bring to the boil, reduce the heat to medium and simmer for around 15 minutes, or until the tomatoes have softened and broken down.
- Add the yoghurt and cook for a further 10 to 15 minutes, or until the chicken is tender and the sauce has thickened and reduced.
- Pick, finely chop and stir in most of the coriander leaves, season to taste, then serve with a homemade naan, brown rice, a dollop of yoghurt and the remaining coriander leaves scattered on top.
Nutrition Facts : Calories 277 calories, FatContent 13.7 g fat, SaturatedFatContent 3.5 g saturated fat, ProteinContent 28.5 g protein, CarbohydrateContent 12.8 g carbohydrate, SugarContent 9.6 g sugar, SodiumContent 0.9 g salt, FiberContent 2.2 g fibre
More about "perfect pan recipes"
PIZZA HUT PAN PIZZA COPYCAT RECIPE | TOP SECRET RECIPES
The secret to perfect pan pizza is pressing the dough into a well-oiled pan (Pizza Hut uses soybean oil), then the pan is covered and the dough rises in a heated cabinet for 45 to 60 minutes. When the dough is topped, the edge is sprayed with a butter-flavored “food release” and the pie is baked at 500 degrees F until perfectly browned on top. You can use a 9-inch, 12-inch, or 15-inch deep dish pizza pan or cake pan for this recipe, and you’ll want to preheat your oven with a pizza stone in it to simulate the type of oven used at the chain. The hot ceramic surface of the pizza stone will cause the oil in the pan to cook the bottom of the dough so that it’s brown and crispy like an authentic pan pizza crust should be. I tried making the dough with cake flour, all-purpose flour, superfine “00” flour, bread flour and many combinations of these different flours which all contain varying amounts of gluten. I even tried rising the dough slowly in the refrigerator for various lengths of time as long as up to four days. But after a month of testing and about 30 pan pizzas later, I found the best dough to be straight bread flour, and to let the dough rise at room temperature. I did find that if you let the dough rest for at least 4 hours before the final rise in the pizza pan you will get the best texture with the perfect chewy bite to it.
Try my clone recipes for Pizza Hut Stuffed Crust Pizza and Tuscani Creamy Chicken Alfredo Pasta here.Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
From topsecretrecipes.com
Reviews 5.0
Total Time 2 hours 10 minutes0S
Calories 390 calories per serving
From topsecretrecipes.com
Reviews 5.0
Total Time 2 hours 10 minutes0S
Calories 390 calories per serving
See details
PERFECT PAN-SEARED CHICKEN BREASTS RECIPE | COOKING LIGHT
This is the perfect way to cook chicken breasts. If you crave juicy, flavorful chicken breasts, then follow this simple recipe. You'll end up with a golden brown platter of delicious chicken ready for the tasting. Use this recipe to shred over baked potatoes, make chicken salad, slice over fresh greens, or enjoy with classic sides such as hericot verts and roasted potatoes.
Once you have this sure-fire way to cook chicken in your Recipe Box, you'll never go back to dry, chewy chicken again. You only need chicken, butter, salt, pepper, and oil to make this flavorful protein. Grab your pan and let's get started.
From cookinglight.com
Total Time 53 minutes
Calories 244 per serving
From cookinglight.com
Total Time 53 minutes
Calories 244 per serving
- Thoroughly dry chicken with paper towels; season all over with salt and pepper. Place chicken on a rack set in a rimmed baking sheet. Refrigerate, uncovered, at least 30 minutes or up to overnight. Remove from refrigerator; pat dry again. Heat oil in a 12-inch, straight-sided sauté pan over medium-low until oil shimmers. Add chicken, smooth side down. Cook, without moving, for 9 minutes or until smooth side is pale golden brown and chicken easily releases from pan. Add butter; swirl to coat, lifting chicken so the butter flows underneath. Cook 1 minute or until deep golden brown. Turn chicken; cook 6 minutes or until a thermometer inserted into the center of breast registers 155°F. Remove pan from heat; let chicken stand in the pan for 3 minutes. Serve immediately.
See details
PERFECT CHICKEN BALTI | CHICKEN RECIPES | JAMIE OLIVER RECIPES
Fragrant and full of flavour, this easy, warming chicken balti is healthy, too.
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/GlutenFreeDiet
Calories 277 calories per serving
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/GlutenFreeDiet
Calories 277 calories per serving
- Peel the garlic and deseed the chillies, then roughly chop and place into a pestle and mortar.
- Bash to a rough paste with a good pinch of sea salt and black pepper. Peel, finely chop and add the ginger, then bash to break it down. Peel and finely chop the onions.
- Drizzle a lug of oil into a large non-stick pan over a medium heat, add the cinnamon, bay and cardamom, stir for 1 minute, then add the onions. Reduce the heat slightly and fry for 15 minutes, or until softened but not coloured.
- Chop the chicken into 2.5cm chunks and add to the pan. Turn the heat up to medium, fry for a few minutes, then stir in the chilli paste. Cook for 2 minutes, add the remaining spices and mix well.
- Halve and roughly chop the tomatoes, then stir them into the pan.
- Bring to the boil, reduce the heat to medium and simmer for around 15 minutes, or until the tomatoes have softened and broken down.
- Add the yoghurt and cook for a further 10 to 15 minutes, or until the chicken is tender and the sauce has thickened and reduced.
- Pick, finely chop and stir in most of the coriander leaves, season to taste, then serve with a homemade naan, brown rice, a dollop of yoghurt and the remaining coriander leaves scattered on top.
See details
PIZZA HUT PAN PIZZA COPYCAT RECIPE | TOP SECRET RECIPES
The secret to perfect pan pizza is pressing the dough into a well-oiled pan (Pizza Hut uses soybean oil), then the pan is covered and the dough rises in a heated cabinet for 45 to 60 minutes. When the dough is topped, the edge is sprayed with a butter-flavored “food release” and the pie is baked at 500 degrees F until perfectly browned on top. You can use a 9-inch, 12-inch, or 15-inch deep dish pizza pan or cake pan for this recipe, and you’ll want to preheat your oven with a pizza stone in it to simulate the type of oven used at the chain. The hot ceramic surface of the pizza stone will cause the oil in the pan to cook the bottom of the dough so that it’s brown and crispy like an authentic pan pizza crust should be. I tried making the dough with cake flour, all-purpose flour, superfine “00” flour, bread flour and many combinations of these different flours which all contain varying amounts of gluten. I even tried rising the dough slowly in the refrigerator for various lengths of time as long as up to four days. But after a month of testing and about 30 pan pizzas later, I found the best dough to be straight bread flour, and to let the dough rise at room temperature. I did find that if you let the dough rest for at least 4 hours before the final rise in the pizza pan you will get the best texture with the perfect chewy bite to it.
Try my clone recipes for Pizza Hut Stuffed Crust Pizza and Tuscani Creamy Chicken Alfredo Pasta here.Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
From topsecretrecipes.com
Reviews 5.0
Total Time 2 hours 10 minutes0S
Calories 390 calories per serving
From topsecretrecipes.com
Reviews 5.0
Total Time 2 hours 10 minutes0S
Calories 390 calories per serving
See details
ONE PAN PERFECT | DONNA HAY
one pan perfect watch me make balsamic pot roast chicken from my brand new book, one pan perfect.
From donnahay.com.au
From donnahay.com.au
See details
SHEET PAN DINNER RECIPES | ALLRECIPES
This Moroccan-inspired sheet pan dinner is packed with bold sweet and savory flavors and palate-pleasing textures. This is perfect for quick weeknight dinners or laid-back dinner parties. Ras el hanout is a North African seasoning available in specialty grocery stores, or if you'd like to make your own, there are many recipes …
From allrecipes.com
From allrecipes.com
See details
HOW TO MAKE PERFECT GRAVY : FOOD NETWORK | RECIPES ...
04/11/2021 · Instead of starting with turkey pan drippings, sub in meat cut in small pieces (a boneless, skinless chicken thigh, a lean 4 to 6-ounce cut of beef, …
From foodnetwork.com
From foodnetwork.com
See details
PERFECT STICKY TOFFEE PUDDING - ROCK RECIPES
19/10/2021 · Perfect Sticky Toffee Pudding. The best version of this classic British dessert that I’ve ever tried. Baked in muffin pans for perfect portions of this moist, rich dense dessert served with an indulgent toffee sauce. Perfect Sticky Toffee Pudding with easy toffee sauce. Originally published Jan 2013. This is the best sticky toffee pudding …
From rockrecipes.com
From rockrecipes.com
See details
PERFECT PECAN PIE - A REAL DEAL, OLD FASHIONED RECIPE!
16/04/2012 · Making the perfect pecan pie is easier than many people think. This is the same easy recipe that I've used for decades. Make sure you are using a large enough pie plate as well or the filling will be too thick, a shallower pie is better for setting. I bake it in a 10 inch pie plate or even an 11 inch tart pan.
From rockrecipes.com
From rockrecipes.com
See details
ONE PAN PERFECT | DONNA HAY
one pan perfect watch me make balsamic pot roast chicken from my brand new book, one pan perfect.
From donnahay.com.au
From donnahay.com.au
See details
SHEET PAN DINNER RECIPES | ALLRECIPES
This Moroccan-inspired sheet pan dinner is packed with bold sweet and savory flavors and palate-pleasing textures. This is perfect for quick weeknight dinners or laid-back dinner parties. Ras el hanout is a North African seasoning available in specialty grocery stores, or if you'd like to make your own, there are many recipes …
From allrecipes.com
From allrecipes.com
See details
HOW TO MAKE PERFECT GRAVY : FOOD NETWORK | RECIPES ...
04/11/2021 · Instead of starting with turkey pan drippings, sub in meat cut in small pieces (a boneless, skinless chicken thigh, a lean 4 to 6-ounce cut of beef, …
From foodnetwork.com
From foodnetwork.com
See details
PERFECT STICKY TOFFEE PUDDING - ROCK RECIPES
19/10/2021 · Perfect Sticky Toffee Pudding. The best version of this classic British dessert that I’ve ever tried. Baked in muffin pans for perfect portions of this moist, rich dense dessert served with an indulgent toffee sauce. Perfect Sticky Toffee Pudding with easy toffee sauce. Originally published Jan 2013. This is the best sticky toffee pudding …
From rockrecipes.com
From rockrecipes.com
See details
PERFECT PECAN PIE - A REAL DEAL, OLD FASHIONED RECIPE!
16/04/2012 · Making the perfect pecan pie is easier than many people think. This is the same easy recipe that I've used for decades. Make sure you are using a large enough pie plate as well or the filling will be too thick, a shallower pie is better for setting. I bake it in a 10 inch pie plate or even an 11 inch tart pan.
From rockrecipes.com
From rockrecipes.com
See details
