WAYS TO COOK CHICKEN STRIPS RECIPES

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BREADED CHICKEN STRIPS RECIPE | FOOD NETWORK KITCHEN ...



Breaded Chicken Strips Recipe | Food Network Kitchen ... image

Provided by Food Network Kitchen

Categories     main-dish

Total Time 55 minutes

Prep Time 25 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 9

8 slices white bread (about 8 ounces)*
3 tablespoons grated parmesan
2 tablespoons minced fresh parsley leaves
3/4 teaspoon kosher salt
Freshly ground black pepper
About 1 cup all-purpose flour, for dredging
2 large eggs, beaten
3 boneless skinless chicken breast, each about 8 ounces
Vegetable oil, for shallow frying

Steps:

  • Preheat the oven to 350 degrees F.
  • To make bread crumbs: Tear the bread into pieces. Spread bread out on a microwave-safe plate, and microwave on HIGH for 1 minute to dry out the bread. (Alternately, spread the bread out on a baking sheet and dry in a 350 degree F oven for 12 minutes.) Let cool and pulse the dried bread in a food processor with the Parmesan, parsley, 3/4 teaspoon salt, and pepper.
  • Put the flour, eggs, and bread crumb mixture in 3 separate shallow dishes.
  • With the flat side of a cooks' knife or the smooth side of a meat-pounder, pound each breast to equal thickness between 2 sheets of plastic wrap. Cut into 1 1/2-inch strips pat the chicken dry and season both sides with salt and pepper. Dip each strip into the flour, then shake off the excess. Next, run the strips through the egg to coat it lightly and hold the chicken over the liquid to let any excess fall back into the bowl. Finally, lay the strips in the bread crumbs, turn it over and press it into the breading to evenly coat. Lay on a piece of waxedpaper.
  • Heat 1/4-inch of oil in a large skillet over medium heat until hot and shimmering. Lay 2 or 3 chicken strips at a time in the pan. Cook the chicken without turning until golden brown, about 2 minutes. Turn the chicken and cook until equally brown on the other side and the chicken is cooked through, about 2 to 3 minutes more. Repeat with the remaining 2 breasts. Transfer chicken to a paper towel-lined plate to drain. Serve.
  • Copyright 2005 Television Food Network, G.P. All rights reserved.

MEXICAN CHICKEN CHILLI | CHICKEN RECIPES | JAMIE OLIVER



Mexican chicken chilli | Chicken recipes | Jamie Oliver image

The perfect way to warm up without piling on the pounds is with the heat of chilli. For a change, swap the chicken for pork.

Total Time 1 hours

Yield 4 to 6

Number Of Ingredients 21

2 onions
4 cloves of garlic
½ a bunch of fresh coriander
2 free-range chicken breasts
1 tablespoon olive oil
1 teaspoon ground cumin
½ teaspoon ground coriander
1 whole dried chipotle chilli
1 pinch of dried chilli flakes
2 x 400 g tins of chopped tomatoes
1 x 410 g tin of black beans
4-6 flour tortillas
2 gem lettuces
0% fat Greek–style yoghurt
1 lime
1 red pepper
1 red chilli
4 ripe tomatoes
3-4 spring onions
½ a bunch of fresh coriander
1 lime

Steps:

    1. Peel and slice the onions, peel and finely chop the garlic, and pick the coriander leaves and finely chop the stalks. Slice the chicken into 1cm strips.
    2. Heat the oil in a pan over a medium heat and, when hot, sauté the onions, garlic, coriander stalks, spices, and whole and flaked chilli for 5 minutes, until the onion is soft but not coloured.
    3. Add the chicken strips and cook for a couple of minutes, then add the tinned tomatoes. Bring to the boil, then reduce the heat and simmer, partly covered, for 35 to 40 minutes, or until the chicken breaks apart when pressed with the back of a spoon. Add a splash of water if it looks too dry at any stage.
    4. Next, make the salsa. Blister the pepper and chilli skins by placing them under a hot grill or holding them with tongs over a gas flame. Once blackened all over, place in a bowl, cover with clingfilm and set aside to cool.
    5. Roughly chop the tomatoes, put them in a colander with a pinch of sea salt and place it in the sink for 15 minutes to allow the salt to draw out some of the tomatoes’ water, then give the colander a good shake.
    6. Peel the skins from the pepper and chilli and discard along with the seeds, then place them on a board with the spring onions and chop.
    7. Add the tomatoes and pick over the coriander leaves and continue chopping until you have a fine salsa. Transfer to a bowl, and season with black pepper and a good squeeze of lime juice.
    8. Shred the chicken using two forks, then drain and stir the black beans into the chilli. Continue cooking for a couple of minutes until the beans are heated through, then remove from the heat and stir in the coriander leaves.
    9. Chop the lettuce, then serve the chilli in the tortillas with the lettuce, a good spoonful of salsa and a drizzle of yoghurt, with lime wedges on the side.

Nutrition Facts : Calories 547 calories, FatContent 7.4 g fat, SaturatedFatContent 1.3 g saturated fat, ProteinContent 46 g protein, CarbohydrateContent 69.3 g carbohydrate, SugarContent 16 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

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MEXICAN CHICKEN CHILLI | CHICKEN RECIPES | JAMIE OLIVER
The perfect way to warm up without piling on the pounds is with the heat of chilli. For a change, swap the chicken for pork.
From jamieoliver.com
Total Time 1 hours
Cuisine mexican
Calories 547 calories per serving
    1. Peel and slice the onions, peel and finely chop the garlic, and pick the coriander leaves and finely chop the stalks. Slice the chicken into 1cm strips.
    2. Heat the oil in a pan over a medium heat and, when hot, sauté the onions, garlic, coriander stalks, spices, and whole and flaked chilli for 5 minutes, until the onion is soft but not coloured.
    3. Add the chicken strips and cook for a couple of minutes, then add the tinned tomatoes. Bring to the boil, then reduce the heat and simmer, partly covered, for 35 to 40 minutes, or until the chicken breaks apart when pressed with the back of a spoon. Add a splash of water if it looks too dry at any stage.
    4. Next, make the salsa. Blister the pepper and chilli skins by placing them under a hot grill or holding them with tongs over a gas flame. Once blackened all over, place in a bowl, cover with clingfilm and set aside to cool.
    5. Roughly chop the tomatoes, put them in a colander with a pinch of sea salt and place it in the sink for 15 minutes to allow the salt to draw out some of the tomatoes’ water, then give the colander a good shake.
    6. Peel the skins from the pepper and chilli and discard along with the seeds, then place them on a board with the spring onions and chop.
    7. Add the tomatoes and pick over the coriander leaves and continue chopping until you have a fine salsa. Transfer to a bowl, and season with black pepper and a good squeeze of lime juice.
    8. Shred the chicken using two forks, then drain and stir the black beans into the chilli. Continue cooking for a couple of minutes until the beans are heated through, then remove from the heat and stir in the coriander leaves.
    9. Chop the lettuce, then serve the chilli in the tortillas with the lettuce, a good spoonful of salsa and a drizzle of yoghurt, with lime wedges on the side.
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