ULTIMATE BREASTS RECIPES

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RECIPE OF ULTIMATE GREEN CURRY BAKED CHICKEN BREASTS | THE BEST CHICKEN RECIPE IDEAS



Recipe of Ultimate Green Curry Baked Chicken Breasts | The Best Chicken Recipe Ideas image

Recipe of Ultimate Green Curry Baked Chicken Breasts

Provided by Roxie Richardson

Prep Time 25 minutes

Cook Time 49 minutes

Yield 1

Number Of Ingredients 6

3/4 cup mayonnaise
2 tbsp Thai green curry paste
1/2 cup panko breadcrumbs
1 small handful cilantro finely chopped
6 boneless skinless chicken breast halves
Zest from 1 lime

Steps:

  • Preheat your oven to 425 F.
  • In one bowl, stir together the mayonnaise and curry paste until combined. In another bowl, stir together the breadcrumbs, cilantro and a pinch of salt with a small drizzle of vegetable oil.
  • Season both sides of the chicken breasts with salt and pepper and space them out on a foil-lined baking sheet. Spread the mayo mixture over the tops of the breasts, then sprinkle the breadcrumb mixture over that. Bake the breasts in the oven for 25 minutes.
  • Remove the breasts from the oven and sprinkle on the lime zest. Let rest for 5 minutes, then serve with a nice heap of steamed rice.

Nutrition Facts : Calories 250 calories

CHICKEN BREASTS LOMBARDY | ALLRECIPES



Chicken Breasts Lombardy | Allrecipes image

Wonderful dish for company or just when you are in the mood for a little something special. Serve over pasta or rice with a nice salad.

Provided by DebbyJean

Categories     Main Dishes    Chicken

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 6 servings

Number Of Ingredients 11

1 (8 ounce) package sliced fresh mushrooms
4 tablespoons butter, divided, or more as needed
6 (5 ounce) skinless, boneless chicken breast halves
½ cup all-purpose flour
¾ cup Marsala wine
1 cup low-sodium chicken broth
¼ teaspoon salt
? teaspoon ground black pepper
½ cup shredded mozzarella cheese
½ cup grated Parmesan cheese
2 stalks green onions, chopped

Steps:

  • Melt 2 tablespoons butter in a large, nonstick skillet over medium-high heat. Add mushrooms and cook, stirring constantly, just until tender, 3 to 5 minutes. Remove from the heat and set aside.
  • Cut each chicken breast in half lengthwise. Place between 2 sheets of heavy-duty plastic wrap and flatten with a meat mallet or rolling pin to a thickness of 1/8 inch. Dredge chicken pieces in flour.
  • Preheat the oven to 450 degrees F (230 degrees C). Lightly grease a 9x13-inch baking dish.
  • Melt 1 to 2 tablespoons butter in the same skillet over medium heat. Add chicken in batches, adding more butter as needed, and cook until golden, 3 to 4 minutes per side. Transfer chicken to the prepared baking dish, overlapping to fit if necessary. Reserve pan drippings in the skillet. Sprinkle mushrooms evenly over the chicken.
  • Add wine and broth to the skillet; bring to a boil. Reduce heat and simmer, uncovered and stirring occasionally, for 10 minutes. Stir in salt and pepper. Pour sauce over the chicken. Combine mozzarella and Parmesan cheeses with green onions; sprinkle over the chicken.
  • Bake, uncovered, in the preheated oven until chicken is no longer pink in the center and the juices run clear and cheese melts, 12 to 14 minutes.

Nutrition Facts : Calories 364.2 calories, CarbohydrateContent 14.5 g, CholesterolContent 105.9 mg, FatContent 14.3 g, FiberContent 0.8 g, ProteinContent 35.3 g, SaturatedFatContent 7.9 g, SodiumContent 395.9 mg, SugarContent 3.5 g

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RECIPE OF ULTIMATE GREEN CURRY BAKED CHICKEN BREASTS | THE BEST CHICKEN RECIPE IDEAS
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    1. First up, if you’re jointing the chicken yourself, break the knuckles and chop them off with a sharp knife, through the joint.
    2. Pull out the wings and cut them off at the base, cutting slightly into the breast so you get a generous meaty portion. Lightly cut through the skin between the chicken leg and breast, so that the leg falls to the side.
    3. Bend the leg backwards to disjoint it, and turn breast-side down. Cut between the leg and breast, removing the whole leg, then repeat.
    4. Find the joint in between the drumstick and thigh, tap the heel of the knife and cut through the bone, separating the drumstick and thigh, then repeat.
    5. Leaving the breasts on the bone, carefully cut between the breasts and backbone to separate the front and back of the bird.
    6. Slice between the breasts on the bone to separate, then use the heel of the knife to cut across each breast through the bone, leaving you with two large chunks, then slice each chunk into four pieces. Season the chicken with sea salt, black pepper and 1 teaspoon of fennel seeds. Pop the carcass in a bag and put in the freezer for tasty cooking another day – it makes an amazing stock.
    7. Put a large non-stick pan on a medium-high heat with 50g of butter. Add the chicken wings, legs and thighs skin-side down to brown in the pan for around 3½ minutes, or until golden all over, turning occasionally. Once the butter is dark brown and almost burnt, transfer the chicken to a plate and throw away the oil and butter left in the pan. This will leave you with tasty sticky goodness at the bottom of the pan, which will give you a lovely caramelly flavour later on.
    8. Return your chicken to the pan with another 50g of butter, and repeat the process, turning the chicken for another 3½ minutes, or until the butter is dark brown, then throwing away the almost burnt butter.
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