SERRANO PEPPER RECIPES CHICKEN RECIPES
SERRANO CHILI CHICKEN RECIPE - FOOD.COM
Pan roasted chicken breast with a Serrano Chili, Lemon, Shallot sauce. Served over a bed of linguine or mashed potatoes. Category: Entree Winner California Family Fitness Center Calendar Contest Number of Servings: 4 Susan Kakavas
Total Time 35 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Instructions: Pound chicken breast (4) you may fillet chicken depending on desired thickness and coat each piece in flour mixture (flour,sea salt,pepper,and Parmesan cheese).
- Fry in pan with hot canola or olive oil. Turn only once each side until crispy brown, set aside on plate with foil tent.
- Melt butter in pan with oil and bits from frying. Add garlic and shallots and saute.
- Stir in lime juice, chicken broth and stir until smooth. When sauce is slightly thickened, add serrano chilis and grapes. Dilute with more chicken broth/white wine to desired consistency.
- Arrange chicken on a bed of linguine or mashed potatoes and pour sauce over top- garnish with lime wedges and Parmesan cheese if desired.
Nutrition Facts : Calories 374.4, FatContent 25.3, SaturatedFatContent 11.2, CholesterolContent 123.3, SodiumContent 366.2, CarbohydrateContent 3.3, FiberContent 0.3, SugarContent 0.5, ProteinContent 32.1
PEACHY SERRANO PEPPER WINGS RECIPE: HOW TO MAKE IT
Bring the heat and a kiss of sweet peach jam to the table with these irresistible sriracha chicken wings. —Crystal Holsinger, Waddell, Arizona
Provided by Taste of Home
Categories Appetizers Dinner
Total Time 04 hours 20 minutes
Prep Time 20 minutes
Cook Time 04 hours 00 minutes
Yield about 2 dozen.
Number Of Ingredients 11
Steps:
- Using a sharp knife, cut through the two chicken wing joints; remove and discard wing tips. Place remaining wing pieces in a large resealable plastic bag. Add flour; seal and shake to coat. Transfer chicken to a 4- or 5-qt. slow cooker coated with cooking spray., In medium bowl, combine remaining ingredients; pour over chicken. Cook, covered, on low until chicken juices run clear, 4-5 hours. If desired, top with chives and serve with ranch dip.
Nutrition Facts : Calories 141 calories, FatContent 4g fat (1g saturated fat), CholesterolContent 18mg cholesterol, SodiumContent 116mg sodium, CarbohydrateContent 20g carbohydrate (16g sugars, FiberContent 0 fiber), ProteinContent 6g protein.
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For the best chicken breast, buy bone-in and then debone the chicken breast at home, says food stylist and cookbook author Susan Spungen. To debone a chicken breast, use a small knife to separate the meat from the bone at the narrow part where the ribs are, scraping the knife against the bone to waste as little meat as possible. While bones keep chicken moist, two other factors are more important for juicy chicken: keeping the skin on and not overcooking. Skin also provides a handy vehicle for stuffing, which adds fat and flavor—in this case, from salty olives, serrano ham, garlic, and herbs. To ensure that the stuffed breasts stay juicy, pull them out of the oven when an instant-read thermometer reaches 155°F; it will carry over to 160°F as the chicken rests. Serve the chicken breasts when they're fresh from the oven with golden, crispy skin, with a generous spoonful of the garlicky pan juices.
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Total Time 1 hours 0 minutes
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CHICKEN VINDALOO | RECIPES | WW USA
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From weightwatchers.com
Total Time 60 minutes
Category Lunch,Dinner
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Calories 255 kcal per serving
From weightwatchers.com
Total Time 60 minutes
Category Lunch,Dinner
Cuisine Indian,Asian
Calories 255 kcal per serving
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