On a hockey night or Football Sunday, this would be a wonderful dinner to put up following the guacamole and tortillas. It follows through for a theme day and is truly tasty.
- 1 cup taco sauce , chunky style
- 1/4 cup Dijon mustard
- 4 tbsp. fresh lime juice
- 2 tbsp. butter
- 6 chicken breasts, boneless and skin removed
- 6 tbsp. plain greek yogurt
- 1 large lime, cut into 6 sections
- 3 tsp. chopped cilantro
In a bowl mix together the taco sauce, mustard and lime juice really well and add the chicken, turning over to completely coat. Cover with plastic wrap and marinate for 1 hour.
In a large skillet, melt the butter over a medium temperature until it begins to foam. Remove the chicken from the marinade and cook in the skillet for 18-20 minutes, turning over so both sides begin to brown. Now add the remaining marinade and cook for another 8-10 minutes. Remove the chicken to a platter and now raise the heat under themarinade and boil for 1 minute.
When ready to serve, slice the breasts and fan out on individual plates, pour the sauce over and also place dollops of the yogurt on top. Place the lime segments around and sprinkle with some of the cilantro. Serve along with rice and a chilled salad. Yum!
Citrus Chicken Breast
This is a lovely way to serve chicken, but you could change that out for a beautiful trout fillet.
- 5 skinless, boneless chicken breast halves
- 1/4 cup lime juice or pink grapefruit juice
- 1 finely chopped shallot
- 1 tbsp. honey
- 1 tbsp. olive oil
- 1 tbsp. fresh thyme
- 1 garlic clove, minced
- pinch of salt and ground pepper each
- lime wedges
In a small bowl, whisk together the citrus juice, shallot, honey, oil, thyme, garlic, salt and pepper. Put the chicken breasts in a sealable plastic bag and pour the marinade over. Seal and place in the refrigerator for about 3 hours.
Preheat your broiler. Place the chicken , once drained and reserving the marinade, and put the chicken in the broiler pan. Place the meat about 5 inches below the broiler and cook for 6-7 minutes. Turn the chicken over and brush with the remaining marinade. Discard any remaining liquid.
Broil another 6-7 minutes until cooked, but not burnt. Check that the internal temperature is 170 degrees.
Serve with a kale broccoli coleslaw. Enjoy.
Roasted Chicken With Garlic Teriyaki
This has to be one of life’s easiest dinners to make. Simply add a salad, or go all out out and add mashed potatoes and a veggie.
- 2/3 cup of a Roasted garlic and teriyaki marinade/sauce
- 1 tbsp. packed brown sugar
- 1 tbsp. Crisco oil
- 6 boneless skinless chicken breast halves
Combine the marinade, brown sugar and oil, stirring until the sugar has melted.
Put the chicken in a large ziploc bag and pour the marinade over. Press the air out of the bag and gently massage to coat all the chicken with the marinade. Refrigerate for about 2 hours, making sure to turn the bag over just one time during the cooling time.
Remove the chicken from the bag and discard the marinade. Grill the chicken for about 12-15 minutes on medium high heat. Check to see that the center is no longer pink.
Plate and enjoy! Yummy.
Chicken With Tarragon And Garlic
This dinner is coming to you in a short time (25 minutes total) and therefore, is an easy during-the-week dinner. Add a salad, vegetable and you’re done.
- 3 large, unpeeled garlic cloves
- 4 small skinless, boneless chicken breast halves or cutlets
- 2 tbsp. butter
- 1/2 cup Chardonnay wine
- 1/2 cup chicken broth
- 1 tbsp. fresh chopped tarragon
- 2 tbsp. heavy whipping cream
Heat a small nonstick frypan over medium heat. Add the garlic, cover and cook until browned in spots and tender when pierced. Turning occasionally (8-10 minutes). Transfer to a work surface and cool.
Melt butter in the frypan and add the chicken, cooking until browned and thoroughly cooked. Remove chicken to a plate (do not clean the frypan before the next step).
Peel the garlic and add the garlic and wine back into the frypan, mashing the garlic with a fork (about 1-2 minutes). Add the broth and tarragon, simmer until it has reduced by half. Add the cream and simmer for about a minute. Return the chicken back into the pan and heat through. Transfer to a plate and spoon the sauce over.
What did I tell you? Easy and yummy….
Almond Asiago Chicken
We always are looking for fast, easy and tasty dinners during the week. With a little tweeking with side dishes and dessert, you have company fare as well.
- 2 large boneless, no skin chicken breasts
- salt and pepper
- 1 tbsp. granulated garlic
- 1/2 cup grated Asiago cheese
- 1/2 cup ground almonds
- 3 tbsp. light oil
- 1 cup tomato sauce(homemade is best, but commercial is also good)
- 4 slices of mozzarella cheese
- 4 sprigs oregano
Halve each chicken breast, through the thick end to make 4 slices. Season with a little salt and pepper and the granulated garlic.
In a shallow bowl, mix together the Asiago cheese and ground almonds. Press each breast in to coat all sides.
Preheat oven to 400 degrees. In a non-stick pan, heat the oil and cook the chicken, 2 pieces at a time, for 3 minutes each side. Remove from the pan and cook the remaining 2 pieces the same way.
Meanwhile, warm the tomato sauce over medium-low heat.
Place the chicken pieces in a baking dish and top each one with a slice of the mozarella cheese, baking until the cheese has melted and you are sure the chicken is cooked through. Do not over cook or it will become dry.
Warm the plates, divide the sauce into 4 and put on the plates. Place a chicken breast on top and place a sprig of oregano on the side.
Add a crisp salad and, of course, a glass of chilled wine. There you are: fast, easy and yummy.
Champfleury Cheese Chicken
This will serve 4
This is great family fare but with a little ‘upgrade’ could be presented to company.
- 4 chicken breasts, boneless but with skin attached
- Italian Dressing
- Champfleury Cheese
- Asparagus
- Twice baked potatoes
- lemon zest
- butter
Reheat oven to 350 degrees. With your hand, run it under the skin but do not break through. Take a spoonful of cheese and stuff it under the skin.
Place on a lined cookie sheet and brush with Italian Dressing. Bake for about 40-45 minutes until chicken is cooked through.
Steam the asparagus and when plating, add a dollop of butter and some lemon zest. Bake your potatoes and you will find the recipe on this site.
Put a chicken breast on each plate and spoon any dressing that is in the pan, over the chicken. Serve with a warm dinner roll and you have yourself a great dinner.
Chicken Calvados
This is another wonderful chicken dinner to serve family and even company.
Serves 4
- pinch of salt
- freshly ground pepper
- 1/4 tsp. cinnamon
- 1/4 tsp. ground ginger
- 4 – 4 oz. skinless and boneless chicken breasts
- 4 tsp. vegetable oil
- 4 delicious apples. peeled, cored and sliced thin
- 1 cup apple juice
- 3 tbsp. Calvados (apple brandy)
Combine all the dry spices and rub into the chicken breasts. In a large frypan, heat the oil and saute the chicken until browned. Transfer to a plate.
In a skillet, cook the apple slices until golden brown and tender; stir in the apple juice and bring to a boil. Return the chicken breasts and turning as needed to cook through. Transfer now to a platter.
Stir the Calvados in the skillet and cook until the apples are glazed and the liquid has thickened. Spoon over the breasts and serve.
I will promise you this will be a first for most people to try. Here you go….’damn I can do this”.
So, so good.