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These savory chicken breast
recipes are perfect for a brunch
buffet, outdoor party menu
or dinner menu.
Grilled Orange
Chicken Breast
Serves 12
1 12-oz can frozen orange juice concentrate,
thawed
1/4 cup olive oil
3 tablespoons soy sauce
1 teaspoon dried thyme
1½ teaspoon orange zest
12 boneless, skinless chicken breast halves
Mix all ingredients into 2 zip-loc bags or a large glass dish. Add chicken
breast and marinate for 1 hour at room temperature or at least 2 hours in the
fridge
Light a
grill. Place chicken breasts on grill rack and close lid. This will help
keep moist. Grill about 4-5 minutes. Turn chicken and grill about 3
minutes longer until done. Transfer to serving dish and let rest.
Simmer
remaining marinade over low heat until slightly syrupy. Brush chicken with
glaze and serve.
Garnish salad greens with tomato, avocado and or orange slices
Wine and Herb Marinated Chicken Breast over Mixed Salad Greens
Serves 4
2 teaspoons
Dijon mustard
2 cloves garlic, minced
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon dried savory
1/8 teaspoon
dried thyme
1/2 teaspoon chopped fresh tarragon
2 tablespoons olive oil
1/4 cup dry white wine
4 boneless, skinless chicken breast halves
4 cups mixed salad greens, romaine or green leaf lettuce or radicchio and
watercress
2 tablespoons olive oil
Splash of dry white wine or, white or red wine vinegar
1/2 cup warm water
Fresh thyme stems for garnish
Combine mustard, garlic, salt, pepper, herbs, 1 tablespoon oil and wine
in a gallon-sized plastic Ziploc bag. Place chicken breast halves in the
bag, close bag and rub the marinade into the chicken through the
bag. Marinate in the refrigerator for 4 hours to
overnight.
Arrange
salad greens on a large platter. If desired, coat salad leaves with
a small amount of olive oil and sprinkle with Kosher salt and freshly ground
black pepper
Another Chicken
BreastRecipe with
wine
Heat
remaining tablespoon of oil in a large skillet over medium heat until hot.
Add chicken, reserving marinade. Cook 15 minutes or until browned and no
longer pink in center, turning occasionally. Remove chicken from
skillet and keep warm.
Reduce heat
to low. Add 2 tablespoons of olive oil, white wine, reserved marinade and
warm water to the skillet. Increase heat to medium and bring to a boil. Cook
and stir about 3 minutes or until sauce is slightly thickened
Cut warm
chicken breast into 1/2 inch slices. Arrange on top of salad greens and
pour warm sauce over all. Garnish with thyme stems and serve at once
Super easy,
super flavor. Used dried Herbs de Provence in place of the fresh
herbs. Make your own herb mix
Chicken Provencal
Servings: 4, easily doubles
2 Tablespoons Olive oil
1 Garlic cloves, crushed
1 Pound Chicken breast, boneless
1 Pound Zucchini
1 Tablespoon chopped fresh Basil leaves
1/2 Tablespoon fresh Oregano leaves
1 Teaspoon Salt
1/8 Teaspoon Black pepper
1 Cup Cherry tomatoes
1/2 cup black olives
2 Tablespoon Lemon juice
Slice chicken breast 1/2" thick slices. Slice zucchini into half rounds. Heat oil in wok or large skillet. Stir fry garlic, chicken, and zucchini over high heat 4-5
minutes or until chicken is no longer pink and slightly browned and zucchini is
slightly browned.
Add basil, oregano, salt, and pepper; cook for 1 minute more. Add tomatoes and olives. Cook and stir for 2 minutes. Stir in lemon juice.
Delicious over rice.
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