Wednesday, July 13, 2016

Grilled Rosemary Chicken Breasts Recipe

Grilled Rosemary Chicken Breasts
Grilled Rosemary Chicken Breasts

Recipe by: Semigourmet
"This easy, quick, and light dish has exceptional flavor. The rosemary plays perfectly with strong garlic flavor and a hint of lemon for bright fresh flavor. This is a must try for summer."


50 m 4 servings 232 cals

8 cloves garlic, minced
3 tablespoons olive oil
2 tablespoons minced fresh rosemary
1 1/2 tablespoons Dijon mustard
1 1/2 tablespoons lemon juice
1/4 teaspoon ground black pepper
1/8 teaspoon kosher salt
4 boneless, skinless chicken breast halves


Prep 35 m | Cook 10 m | Ready In 50 m

  1. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  2. Whisk garlic, olive oil, rosemary, mustard, lemon juice, ground black pepper, and salt together in a bowl.
  3. Place chicken breasts in a resealable plastic bag. Pour garlic mixture over chicken, reserving 1/8 cup. Seal bag and massage marinade into chicken. Let stand for 30 minutes at room temperature.
  4. Place chicken on preheated grill and cook for 4 minutes. Turn the chicken, baste with reserved marinade, and continue to grill until cooked through, about 5 minutes. Cover with foil and let rest for at least 2 minutes before serving.
Source: allrecipes

Monday, July 11, 2016

Cashew Nut Chicken Recipe

Cashew Nut Chicken
Cashew Nut Chicken

Yield: 10 servings


30.00 ml Knorr Corn Oil
1.20 kg Chicken Breasts, sliced strips
10.00 g Minced ginger
10.00 g Chopped garlic
2.00 g chilli chopped
200.00 g Broccoli cut into flowers
200.00 g Carrots
100.00 g Onion, slices
50.00 g Fresh mushroom, sliced
50.00 g Spring onions sliced
30.00 ml Knorr Chicken Liquid Concentrate Bouillon
250.00 ml Water
30.00 ml Corn Starch
200.00 g Cashewnuts
20.00 ml Knorr Sweet Soy Sauce


1. Heat half The Knorr Corn Oil in a wok on med to high, sear the chicken but do not cook through, remove and set aside.
2. Add the rest of the oil to the wok and sauté the garlic, ginger, onions, chillis and mushrooms. Mix the cornstarch with water and Knorr Sweet Soy Sauce and add to the vegetable cook for one minute and add the broccoli.
3. Finish by stirring in the Knorr Concentrated Chicken Bouillon, spring onion and cashew nuts. Serve with steamed rice

Source: Unilever Food Solutions

Butter Chicken Curry Recipe

Butter Chicken Curry
Butter Chicken Curry

Yield: 10 servings


2.00 kg Chicken breast, boneless, skinless
100.00 ml Knorr Patak's Butter Chicken Paste
100.00 g Coriander
300.00 g Yoghurt
200.00 ml Cream, fresh
5.00 g Knorr Chicken Bouillon Powder
120.00 g Onions
12.00 g Garlic Cloves
1.50 kg Basmati rice


1. Mix the chicken breast cubes,100ml plain yoghurt with the Knorr Patak’s Butter Chicken Pastes and marinate for 6 hours.
2. In a large pot, heat the oil. Fry the chopped onions and chopped garlic on medium heat till golden brown. Add the chicken and fry till good brown colour is achieved.
3. Add the Knorr Chicken Bouillon Powder and 250ml water, simmer for 5minutes. Add the cream and yoghurt and simmer for 3 more minutes.
4. Stir in the toasted cashew nuts, serve over basmati rice and garnish with coriander leaves.

Monday, June 20, 2016

Chicken Marsala Recipe

Chicken Marsala
Chicken Marsala

Recipe courtesy of Tyler Florence

SHOW: Food 911
EPISODE: Chicken Marsala Rocks!

Total Time: 40 min
Prep: 20 min
Cook: 20 min

Yield: 4 servings

Level: Easy


4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
4 ounces prosciutto, thinly sliced
8 ounces crimini or porcini mushrooms, stemmed and halved
1/2 cup sweet Marsala wine
1/2 cup chicken stock
2 tablespoon unsalted butter
1/4 cup chopped flat-leaf parsley
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Watch how to make this recipe.

Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.

Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don't fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.

Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.

Recipe courtesy of Tyler Florence and JoAnn Cianciulli

Chicken Quesadillas Recipe

Chicken Quesadillas
Chicken Quesadillas

Total Time: 40 min
Prep: 20 min
Cook: 20 min

Yield: 6 servings

Level: Easy


2 tablespoons olive oil
2 pounds skinless chicken breasts
Salt and pepper
2 tablespoons taco or Cajun seasoning mix
1 large onion, cut in half and then into slices
1 green bell pepper, seeded and sliced into strips
1 red bell pepper, seeded and sliced into strips
1 yellow bell pepper
12 tablespoons butter, for frying
12 large flour tortillas
2 1/2 cups grated cheese (Monterey Jack is the best)
Pico de Gallo, for serving, recipe follows
Pico de Gallo:
12 Roma tomatoes (slightly under ripe is fine)
3 yellow or red onions
2 cups fresh cilantro leaves
2 to 3 jalapenos
1 lime
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Watch how to make this recipe.

Heat 1 tablespoon of the olive oil in a skillet over high heat. Sprinkle the chicken with salt, pepper and taco seasoning. Add the chicken to the skillet and saute over medium-high heat until done, about 4 minute per side. Remove from the skillet and dice into cubes. Set aside.

Add the remaining 1 tablespoon olive oil to the skillet over high heat. Throw in the onions and peppers and cook until the peppers have a few dark brown/black areas, 3 to 4 minutes. Remove and set aside.

Sizzle 1/2 tablespoon of the butter in a separate skillet or griddle over medium heat and lay a flour tortilla in the skillet. Then build the quesadillas by laying grated cheese on the bottom tortilla, and then arranging the chicken and cooked peppers. Top with a little more grated cheese and top with a second tortilla.

When the tortilla is golden on the first side, carefully flip the quesadilla to the other side, adding another 1/2 tablespoon butter to the skillet at the same time. Continue cooking until the second side is golden. Repeat with the remaining tortillas and fillings.

Cut each quesadilla into wedges and serve with Pico de Gallo.

Pico de Gallo:

Dice up equal quantities of tomatoes and onions. Roughly chop the cilantro.

Now, slice 1 or 2 jalapenos in half. With a spoon, scrape out the seeds. (If you like things spicy, leave in some of the white membranes.) Dice the jalapenos very finely; you want a hint of heat and jalapeno flavor, but you don't want to cause any fires. Now dump the four ingredients into a bowl.

Slice the lime in half and squeeze the juice from half the lime into the bowl. Sprinkle with salt, and stir together until combined. Be sure to taste the pico de gallo and adjust the seasonings, adding salt or more diced jalapeno if needed.

2012 Ree Drummond, All Rights Reserved

Chicken Salad Recipe

Chicken Salad
Chicken Salad

Total Time: 30 min
Prep: 30 min

Yield: 4 servings

Level: Easy


4 cups diced poached chicken, recipe follows
1 stalk celery, cut into 1/4-inch dice
4 scallions, trimmed and thinly sliced or 1/4 cup sweet onion cut into 1/4-inch dice
1 1/2 teaspoons finely chopped fresh tarragon or fresh dill
2 tablespoons finely chopped parsley
1 cup prepared or homemade mayonnaise
2 teaspoons strained freshly squeezed lemon juice
1 teaspoon Dijon mustard
2 teaspoons kosher salt
Freshly ground black pepper
10 sprigs parsley
2 sprigs fresh thyme
1 small onion, halved
1 small carrot, halved
1 stalk celery, halved
3 pounds chicken breasts halves, on the bone and fat trimmed
5 to 6 cups chicken broth, homemade or low-sodium canned
Copyright 2001 Television Food Network, G.P. All rights reserved.
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In a mixing bowl, toss together the chicken, celery, scallions and herbs. Set aside.

In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper to taste. Add to the chicken and mix gently until combined. Refrigerate until ready to serve.

Cook's Note: Serve on a bed of lettuce with sliced tomatoes, in half an avocado or in a chicken club sandwich made with artisanal bread, crispy smoked bacon, vine-ripened tomatoes and lettuce.

Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, cool the chicken in the liquid for 30 minutes.

Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into 1 inch cubes. Discard the bones and skin.

Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using. Yield: 4 cups cubed chicken or 4 to 6 servings

From Food Network Kitchens

Saturday, January 2, 2016

Chicken Spaghetti Recipe

Chicken Spaghetti
Chicken Spaghetti

Recipe courtesy of Ree Drummond

SHOW: The Pioneer Woman
EPISODE: Burnin' Down the Barn

" With spaghetti and mushroom sauce, and light and dark meat chicken with bell peppers, Ree Drummond's casserole is like two meals in one. Cooking the spaghetti in the same liquid as the chicken infuses it with flavor, and the Cheddar thickens the sauce so it coats each piece of meat."

Total Time: 1 hr 40 min
Prep: 20 min
Cook: 1 hr 20 min

Yield: 8 servings
Level: Easy


1 whole raw chicken, cut into 8 pieces
1 pound thin spaghetti, broken into 2-inch pieces
2 1/2 cups shredded sharp Cheddar
1/4 cup finely diced green bell pepper
1/4 cup finely diced red bell pepper
1 teaspoon seasoned salt
1/8 to 1/4 teaspoon cayenne pepper
Two 10 3/4-ounce cans cream of mushroom soup
1 medium onion, finely diced
Salt and freshly ground black pepper


Watch how to make this recipe.

Preheat the oven to 350degrees F.

Bring a large pot of water to a boil. Add the chicken pieces to the boiling water and boil for a few minutes, and then turn the heat to medium-low and simmer, 30 to 45 minutes.

Remove the chicken and 2 cups of the chicken cooking broth from the pot. When the chicken is cool, remove the skin and pick out the meat (a mix of dark and white) to make 2 generous cups. Discard the bones and skin.

Cook the spaghetti in the chicken cooking broth until al dente. Do not overcook. When the spaghetti is cooked, combine with the chicken, 1 1/2 cups of the cheese, the green peppers, red peppers, seasoned salt, cayenne, soup and onions, and sprinkle with salt and pepper. Stir in 1 cup of the reserved chicken cooking broth, adding an additional cup if needed.

Place the mixture in a 9- by 13-inch casserole pan and top with the remaining 1 cup cheese. Bake immediately until bubbly, about 45 minutes. (If the cheese on top starts to get too dark, cover with foil.)

From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.

2012 Ree Drummond, All Rights Reserved
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