- “Aubergine w. mixed Vegetables”
- “Celery Root Soup” with mixed Vegetables
- “Eggplant Paradise”
- Fruit Tart with Fresh Berries-“OBSTKUCHEN”
- “Sultan’s Lamb Stew”
- “Fish Bouillabaisse”
- “Salmon Teriyaki Skewers with Ginger Soy Dressing “
- “Créme Caramel”
- Mixed Green Salad with Poached Pear and Boursin Cheese
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Category Archives: Chicken
I made this dinner on Sunday, you can not go wrong when you coat the chicken with cornflakes! It creates a perfect coating and keeps the chicken very moist. It can be prepared ahead of time and can even be frozen. I love this dish, it is simple and can be dressed up by preparing different toppings or side dishes. It can be served with Salad, Pasta or Rice and can be served for lunch or dinner…Perfect easy recipe!
Details:Prep Time : 15min Cook Time : 20-25min ( until golden color) Ready Time : 45min
Servings : 4 servings Ingredients: 4 skinless, boneless chicken breast ( cut into 2-3 “strips ) 2 tbsp Heavy cream ( for lighter version alternate with Milk) 1 tbsp Pesto sauce 1 tsp Salt 2 cups crushed cornflakes cereal Optional: Mushroom Sauce: 10 oz Mushroom 1/2 cup small Artichokes ( 1 smal jar) 3 Garlic Cloves (peeled and chopped) 1/2 cup cherry tomatoes (halved) 2 tbps Olive Oil Salt to Taste 1 tbsp chopped fresh basil
Oven: 375 F
Preheat oven to 375 F .
Rinse and trim the chicken breast, place it into a deep bowl.
Add to the bowl of chicken pieces, 2tbsp of heavy cream, 1 tbsp of Pesto sauce, 1 tsp of salt and mix well until each piece is coated well. I would refigirate for at least 15 minutes with this marinade, you can even do it longer, but leave the cornflakes coating to the last minute.
Put crushed cornflakes on a shallow plate. After the chicken has marinated for at least 15 minutes or longer, place each chicken piece one by one into the crushed cornflakes making sure that each piece is covered. Place them on a lightly greased oven tray.
Bake the chicken pieces for 20-25 minutes or until golden color and crispy.
Different serving suggestions:
Serving Suggestion 1:
It can be served with a side salad and rice.
Serving Suggestion 2:You can also serve the chicken with a mushroom artichoke sauce, prepared with olive oil and garlic and roasted tomatoes. Side dish can be pasta and asparagus on the side! For the mushroom sauce:
Place the cleaned and sliced 10 oz Mushroom on a pan add some salt and cover until it has released all the liquid. Add 2 tbps Olive Oil and 3 Garlic chopped into the mushroom mix and saute. Add the 1/2 cup small Artichokes ( 1 small jar). Broil the 1/2 cup cherry tomatoes that have been halved in medium high for about 5-6 minutes. Add to the sauce right before you serve and decorate with chopped basil!
The lemon slices with the Rosemary gives this simple chicken dish a great taste. This great dish is easy and quick enough to serve as a weeknight dinner, or it can be served with its unique flavor for entertaining as well.
Prep Time : 20 min Cook Time : 40min Ready Time : 60min Servings : 4 serving
4 Chicken Legs ( cleaned and dried)
4 Shallots ( peeled/ washed)
5 Garlic cloves ( peeled)
5 fingerling Potatoes ( peeled/washed)
1 Lemon ( washed and sliced into round circles)
3 Large fresh rosemary sprigs
Sea Salt to taste
1 tsp mixed whole pepper
1/2 tsp ground paprika
2 1/2 tbsp Olive Oil
To assemble the dish, first place the chicken legs with all the ingredients and 1 1/2 tbsp olive oil into a deep dish. Mix all of them well, including the lemon slices! ( Except Rosemary!)
Deliver the chicken mixture into a metal deep pan, with the rest of the olive oil. Place the chicken on the bottom and layer the rest by placing the potatoes, shallots, and lemon slices on top of the chicken as well, then place the rosemary sprigs on very top.
Close the lid of the pan and cook covered. Let the chicken simmer and leave it cooking for 20 min without opening the lid on medium-low.
After 20min turn the chicken pieces on the other side to brown them equally and close the lid again to cook covered on medium-low heat for another 15-20min or until the juice left very little on the pan.
Serve with Rice Vermicelli ( i will post that recipe as well) and side of vegetable ( asparagus is a great side for this dish).
This chicken is a great success, it is very tender when this marinate is used! Excellent for Salad ( lunch) or to use as a dinner dish with vegetable sides or baked sweet or fingerling potatoes. It is easy:))
6 pieces Chicken Breast
1 bunch Cilantro chopped
1 teaspoon Garlic minced
1 tablespoon chipotle pepper puree (Whole foods or Central Market if not don’t worry just use some roasted Red Bell pepper with some added smoked barbeque souce ( 1tbsp))
1 tablespoon Honey
1/2 teaspoon Salt
1/3 cup Rice Vinegar
1/4 cup Fresh Lime Juice
1 cup Salad Oil
Prep Time : 20 min
Cook Time : 18 min
Ready Time : 38 min
Servings : 6 servings
Cook Time : 18 min
Ready Time : 38 min
Servings : 6 servings
You can use as many Chicken breast you want I have used for this amount marinate only 4 large breast. I have cleaned all the fat around the breast and cut them into two strips ( but not to thin Strips) and put the cleaned and washed breast into the Ziploc Bag ( i love using Ziploc bags) for marinating. We are going to prepare our marinade mix for our chicken to be marinated. Follow step 2.
Place all the ingredients in a cup, except cilantro. After everything i blended well add cilantro last and mix again. It should be bright with a smooth creamy consistency add to Chicken and let it stand for few hours before grilling.
Preheat your Outdoor Grill ahead of time and grilling your meat depends on the thickness of your meat as well. After I put Pam Grilling spray on my Grilling tray, place the chicken on the tray until each side is golden on medium high heat (for 10 -12 minutes)and then lower it to get the inside done for 3 minutes more.
Stainless Steel Flexi Grill Basket
*** has one of the best ones if you want to ease your life:)
Enjoy this great dish with vegetables, potatoes or just a simple salad:)