Currently viewing the tag: "Chicken Breasts"

Recipe: Lemon and Oregano-Rubbed Chicken Paillards

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Lemon and Oregano-Rubbed Chicken Paillards

Lemon and Oregano-Rubbed Chicken Paillards

Paillards are simply pieces of meat or chicken pounded into thin pieces. Because you have more surface area, you can use more of the citrus-herb rub, and the grilling time is only about 5 to 6 minutes.

Chicken breasts are pounded thin with a meat mallet or rolling pin to create paillards; the increased surface allows you to use even more of the flavorful rub.

Yield: 4 servings (serving size: 1 chicken breast half)

 

Ingredients:

•  4 (6-ounce) skinless, boneless chicken breast halves

•  5 teaspoons grated lemon rind

•  1 tablespoon olive oil

•  1 1/2 teaspoons dried oregano

•  3/4 teaspoon kosher salt

•  1/2 teaspoon freshly ground black pepper

•  1/4 teaspoon water

•  2 garlic cloves, minced

•  Cooking spray

•  4 lemon wedges

•  2 tablespoons chopped fresh parsley

 

Preparation:

1.  Prepare grill.

2.  Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound to 1/4-inch thickness using a meat mallet or rolling pin.

3.  Combine lemon rind and next 6 ingredients (through minced garlic); rub evenly over both sides of chicken. Place chicken on a grill rack coated with cooking spray, and grill 3 minutes on each side or until chicken is done. Remove from heat. Squeeze 1 lemon wedge evenly over each chicken breast half. Sprinkle parsley evenly over chicken.

 

Elizabeth Karmel, Cooking Light

JULY 2004

 

 

Source: MyRecipes

 

Recipe: Chicken Breasts with Avocado, Tomato, and Cucumber Salsa

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Chicken Breasts with Avocado, Tomato, and Cucumber Salsa

 

Baked tortilla chips make a crunchy companion for this simple chicken supper. Try the avocado, tomato, and cucumber salsa another night on grilled fish or shrimp.

 

Yield: 4 servings (serving size: 1 chicken breast half and 3/4 cup salsa)

 

Ingredients:

•  Cooking spray

•  3/4 teaspoon salt, divided

•  1/4 teaspoon chipotle chile powder

•  4 (6-ounce) skinless, boneless chicken breast halves

•  1 1/4 cups coarsely chopped seeded peeled cucumber (about 1 large)

•  1 cup grape tomatoes, halved

•  1/2 cup prechopped red onion

•  1/2 cup chopped peeled avocado

•  2 tablespoons chopped fresh cilantro

•  2 tablespoons fresh lime juice

•  1 jalapeño pepper, seeded and finely chopped

 

Preparation:

1. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle 1/2 teaspoon salt and 1/4 teaspoon chipotle chile powder evenly over chicken; add chicken to pan. Cook for 6 minutes on each side or until done, and remove from heat.

2. Combine remaining 1/4 teaspoon salt, cucumber, tomatoes, onion, and remaining ingredients in a medium bowl, tossing well. Serve with chicken.

 

Alyson Haynes, Cooking Light

AUGUST 2008

 

Source: CookingLight