Tag-Archive for » chicken breast «
I have not tried a recipezaar members recipe in awhile so I thought I would make one last night. This was excellent, like the chef who made it, I used fresh crab meat in mine so I can not comment on how it would taste with canned or imitation. I also made a hollandaise sauce to go with but it was so not needed, I thought it might be a little dry, hence the sauce, but the chicken was moist and tender and it was a great crunchy coating. I did use panko flakes (Japanese breadcrumbs) instead of regular I just prefer them they always come out nice and crisp. If you want to view the original recipe or want to see other recipes by this chef please click here.
If you have read the earlier post I wrote on the natural cutting boards I brought back from OZ you can find a description with a couple of photos under my natures cutting boards page. I will be uploading more photos once I can get something nice as a backing to make them stand out. I will also let you know the separate web address for them once it is finished.
Ingredients
3/4 Cup crabmeat
1/3 Cup cream cheese, softened
1 Green onion, very finely sliced
1 Teaspoon lemon juice
1 Teaspoon Worcestershire sauce
1/2 Lemon, zest of
Salt & freshly ground black pepper
2 Skinless chicken breast fillet
1/4 Cup flour, seasoned with Salt and pepper
1 Egg, whisked with 1 tablespoon water
3/4 Cup breadcrumbs (I used Panko Flakes, Japanese breadcrumbs)
3 Tablespoons oil
Method
1. Mix together first 7 ingredients. Refrigerated about 20 minutes to firm up the mixture.
2. Cut a slit in longest side of chicken fillet, lay open and fill with half the mixture,.
3. Press edges together to seal.
4. Careful coat each side of breast in seasoned flour, shake excess off.
5. Dip into egg, then into the crumbs, pressing gently to coat.
6. Refrigerate 30 minutes.
7. Heat oven to 200c.
8. Pour oil into a shallow pan. Place the chicken breast in serving side down, coat in oil and turn over.
9. Bake 20-25 minutes or until cooked through but still juicy.
I serve mine on a bed of spinach with mashed baby carrots.
All photos taken by me unless otherwise stated.
I have not made a recipezaar members recipe for awhile so I thought I would make one the other night . This recipe was a very easy dish to prepare and tasted great, if you would like to see the original recipe or others by this chef please click here. I served mine over spaghetti, I also just spooned the sauce over each breast topped with 2 slices of mozzarella and baked in the oven, so they came out as individual chicken pieces. I also mixed some of the tomato sauce in with the pasta and added extra Parmesan cheese.Ingredients
3/4 Cup seasoned bread crumbs
1/4 Cup Parmesan cheese, grated
1 Egg, beaten
4 Chicken breast halves, pounded to 1/4 inch thickness(boneless and skinless)
2 Tablespoons olive oil
4 Slices mozzarella cheese(or enough to cover the casserole)
2 Tablespoons olive oil
1 Medium onion, chopped
1 Garlic clove, crushed
28 Ounces Italian-style stewed tomatoes, drained
2 Tablespoons tomato paste
1 Bay leaf
1/2 Teaspoon sugar
1/4 Teaspoon dried oregano
Method
1. Prepare the sauce first.
2. Heat oil over medium heat in a medium-sized saucepan.
3. Add onion and garlic to the saucepan and cook about 3 minutes, until soft.
4. Add tomatoes, tomato paste, bay leaf, sugar, and oregano and simmer until sauce reduces by half.
5. While the sauce is reducing, prepare the chicken breasts.
6. Preheat oven to 350 degrees.
7. Combine bread crumbs and Parmesan cheese in a plate.
8. Place egg in shallow bowl.
9. Dip chicken breasts in egg and then dredge in bread crumb mixture to coat.
10. Heat oil over medium heat in a large frying pan,
11. Add coated chicken breasts.
12. Cook until lightly browned, about 5 minutes per side.
13. Arrange chicken breasts in a single layer in an oven proof baking dish.
14. Pour tomato sauce over chicken.
15. Top with mozzarella cheese.
16. Bake until cheese is melted and bubbly, approximately 15 minutes.
All photos taken by me unless otherwise stated.
