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    Recipes — boneless skinless chicken breast

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    Creamy Sun-Dried Tomato Chicken

    Creamy Sun-Dried Tomato Chicken with spinach and basil is full of flavor and is perfect for busy weeknights. Best of all, cooks up in one pan in just 30 minutes with a delicious creamy garlic sauce.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 6

    Ingredients

        •    fine sea salt, to taste
        •    3/4 cup heavy cream
        •    1 tsp Italian seasoning
        •    3 garlic cloves, minced
        •    2 tbsps grated parmesan
        •    1 tsp freshly chopped basil
        •    1/2 cup low sodium chicken broth
        •    freshly cracked black pepper, to taste
        •    1 cup loosely packed spinach, chopped
        •    2 tbsps butter, ghee or olive oil - divided
        •    1/2 cup drained sun-dried tomatoes, finely chopped
        •    6 boneless skinless chicken thighs or 4 chicken breasts

    Method

    1. Season chicken with salt and pepper.

    2. Heat a large skillet with 1 tablespoon butter over medium high heat. Add the chicken and sear on both sides, until brown and cooked through. About 7-8 minutes on each side for chicken thighs and 5-6 minutes on each side for chicken breasts. Remove chicken from the pan and set aside.

    3. Heat the remaining butter in the same pan and add garlic and Italian seasoning. Cook for 30 seconds until fragrant then stir in sun-dried tomatoes and cook for another minute. Add the heavy cream, chicken broth until smooth.

    4. Add the parmesan and allow sauce to simmer and thicken slightly. Add the spinach and chicken back to the pan and turn off the heat and leave until chicken is heated through and spinach is wilted.

    5. Serve with your favorite sides or over zucchini noodles or cauliflower rice.



    This great family recipe is thanks to Life Made Sweeter Recipes at https://lifemadesweeter.com/sun-dried-tomato-chicken/

    Spring Chicken Fricassee

    This Spring Chicken Fricassee is just perfect for any weeknight meal.

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 40 minutes
        •    Yield: Serves 4-6

    Ingredients

        •    1 bay leaf
        •    2 egg yolks
        •    3 tbsps olive oil
        •    ½ cup fresh peas
        •    ½ cup white wine
        •    ¼ cup heavy cream
        •    3 fresh thyme sprigs
        •    2 ½ cups chicken stock
        •    3 tbsps all purpose flour
        •    1 celery stalk, small dice
        •    1 medium carrot, small dice
        •    1 small yellow onion, small dice
        •    2 tbsps roughly chopped parsley
        •    2 tbsps freshly squeezed lemon juice
        •    1 cup marinated artichoke hearts, quartered
        •    kosher salt and freshly ground black pepper
        •    One 3 ½ to 4 pound chicken, cut into 8 pieces
        •    3 tbsps roughly chopped fresh tarragon leaves
        •    8 ounces cremini mushrooms, trimmed and quartered

    Method

    1. In a 6-quart Dutch oven, heat the olive oil over medium-high heat. Season the chicken with salt and pepper. Working in 2 batches, sear the chicken, turning as needed, until golden brown on all sides, 4 to 5 minutes. Transfer the chicken to a plate.

    2. Add the onion, carrot, celery and mushrooms, and cook until softened, 8 minutes. Sprinkle in the flour and cook until blond in color, 2 minutes. Pour in the wine and cook, stirring constantly, until reduced by half, 1 to 2 minutes. Add the browned chicken with the chicken stock, thyme and bay leaf. Bring to a simmer and cook, until the chicken has reached an internal temperature of 165º, 20 to 25 minutes. Discard the thyme and bay leaf, then season with salt and pepper. Remove from the heat.

    3. Meanwhile, in a medium bowl, whisk together the egg yolks and heavy cream. Once cooked, stir in 2 tablespoons of the chicken cooking liquid to the egg yolk mixture to temper. Stir the yolk mixture back into the pot with the peas, artichoke hearts, tarragon and lemon juice. Divide between bowls and serve.



    This great family recipe is thanks to Tasting Table Recipes at https://www.tastingtable.com/cook/recipes/french-chicken-fricassee-artichokes-easy-chicken-spring-recipes-one-pot-meal

    Flaky Pastry Pesto Chicken

    With roasted cherry tomatoes and green beans

    Prep Time

        •    Prep and cook time: 30 minutes
        •    Yield: Serves 4

    Ingredients

        •    400g green beans
        •    4 heaped tsps green pesto
        •    400g ripe cherry tomatoes, on the vine
        •    320g sheet of all-butter puff pastry (cold)
        •    4 x 120g free-range skinless chicken breasts

    Method

    1. Preheat the oven to 220ºC/425ºF/gas 7.

    2. Unroll the pastry, cut it in half lengthways, then cut each half widthways into 8 equal strips.

    3. Flatten the chicken breasts by pounding with your fist until the fat ends are the same thickness as the skinny ends.

    4. Place them in a roasting tray, season with sea salt and black pepper, spread over the pesto, then lay 4 overlapping strips of pastry over each breast, tucking them under at the edges. Brush with a little olive oil.

    5. Lightly dress the tomato vines in olive oil, season and put into a second tray. Place the chicken tray on the top shelf of the oven with the tomatoes below, and cook for 20 minutes, or until the pastry is golden and the chicken is cooked through.

    6. Meanwhile, line up the beans, trim off just the stalk ends, then cook in a pan of boiling salted water for 7 minutes, or until tender.

    7. Remove the chicken to a board with half the tomatoes, squashing the rest in the tray and discarding the vines. Drain and toss in the beans, taste and season to perfection.

    8. Slice the chicken at an angle and serve on top of the beans, with the whole tomatoes.



    This great family recipe is thanks to Jamie Oliver Recipes at https://www.jamieoliver.com/recipes/chicken-breast-recipes/flaky-pastry-pesto-chicken/

    Fried Chicken Sandwich

    Prep Time

        •    Prep Time: 30 minutes, plus marinating time
        •    Cook Time: 15 minutes
        •    Yield: Serves 4


    Ingredients

    For the chicken:

        •    1 cup buttermilk
        •    1 tbsp kosher salt
        •    1 garlic cloves, minced
        •    Four 6-ounce boneless, skinless chicken breasts


    For the pickle vegetable slaw:

        •    ¼ cup mayo
        •    2 tbsp honey
        •    2 tbsps sugar
        •    1½ cups water
        •    1 tsp celery seeds
        •    ½ red onion, thinly sliced
        •    1½ cups white wine vinegar
        •    1 carrot, peeled and julienned
        •    freshly ground pepper, to taste
        •    2 tbsps salt, plus more to taste
        •    1 tbsp whole coriander seeds, toasted
        •    1 cup thinly sliced red cabbage, divided
        •    1 cup thinly sliced green cabbage, divided
        •    1 serrano chile-stemmed, seeded and julienned


    Method

    1. Marinate the chicken: In a bowl, toss together the buttermilk, salt, garlic and chicken breasts. Refrigerate for at least 1 hour.

    2. Meanwhile, make the pickled vegetable slaw: In a medium bowl, toss together ½ cup of red cabbage and ½ cup of green cabbage with the carrot, chile and red onion, and set aside. In a small saucepan, bring the vinegar, water, salt, sugar, coriander seeds and celery seeds to a boil. Remove from the heat and pour over the tossed vegetables. Let cool completely, then drain, discarding the pickling liquid. Toss the pickled vegetables with the remaining ½ cup of red cabbage, ½ cup of green cabbage, mayo and honey. Season with salt and pepper, and set aside.

    3. Make the special sauce: In a small bowl, whisk together the mayo, ketchup, Dijon and chile paste. Set aside.

    4. Make the sandwich: In a small bowl, whisk together the flour, garlic powder, smoked paprika and salt. In a separate small bowl, beat the eggs. Remove the chicken breasts from the marinade, scraping off the majority of the liquid. One breast at a time, dredge in the flour mixture, coat in beaten egg, then return to the flour mixture for a second coating. Place each breast on a plate until ready to fry.

    5. Line a plate with paper towels. In a high-sided 12-inch skillet, heat the canola oil to 350°. Panfry the chicken breasts, flipping once, until golden brown and cooked to an internal temperature of 165°, 4 to 5 minutes per side. Transfer to the paper towel-lined plate to drain.

    6. Spread the bottom half of the buns with the special sauce and layer with dill pickle slices. Top each with a piece of fried chicken, a pile of pickled slaw and the remaining bun tops. Serve immediately.



    This great family recipe is thanks to Tasting Table Recipes at https://www.tastingtable.com/cook/recipes/ultimate-fried-chicken-sandwich-pickled-vegetable-slaw-potato-bun-dill-pickle

    Chicken Parmesan

    This classic Italian comfort food combines juicy breaded chicken and tomato sauce, covered in melty cheese. So what takes our chicken Parm to the next level? A parm rind simmered in the tomato sauce for richness and an intense cheesy flavor. The finished dish is great on its own or served over pasta or on a hero roll.

    This dish is all about the layering: After nestling the seared chicken in half of the sauce, don't cover the entire breast when spooning the remaining sauce over top. You want some of that crust to maintain a crisp texture that will hold onto the melting cheese. Another tip: You can even prepare the dish the night before and refrigerate. The next day you'd just need to pop it in the oven and bake.

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 1 hour & 20 minutes
        •    Yield: Serves 4-6


    Ingredients

    For the tomato sauce:

        •    2 tsps sugar
        •    ¼ cup olive oil
        •    1 tbsp sherry vinegar
        •    one 4-inch parmesan rind
        •    6 garlic cloves, thinly sliced
        •    1 medium onion, finely chopped
        •    pinch crushed red pepper flakes
        •    ¼ cup basil leaves, roughly chopped
        •    kosher salt and freshly ground black pepper, to taste
        •    one 28-ounce can whole peeled san marzano tomatoes, crushed by hand


    For the chicken parmesan:

        •    ½ cup flour
        •    tomato sauce
        •    3 eggs, beaten
        •    ⅓ cup canola oil
        •    2 cups dry panko
        •    2 tsps dried oregano
        •    Thinly sliced basil leaves, for garnish
        •    4 medium (2 pounds) chicken breasts
        •    8 ounces fresh mozzarella, thinly sliced
        •    ½ cup grated parmesan cheese, divided
        •    kosher salt and freshly ground black pepper, to taste


    Method

    1. Make the tomato sauce: In a medium saucepan, heat the oil over medium heat. Add the onion, garlic and crushed red pepper flakes, and cook, stirring frequently, until softened, 10 to 12 minutes. Add the tomatoes, basil, vinegar, sugar and Parmesan rind, and bring to a simmer. Lower the heat to medium low and cook, stirring occasionally, until slightly thickened, about 25 minutes. Discard the Parmesan rind and, using an immersion blender, blend the sauce until slightly smooth while retaining some texture. Season with salt and pepper to taste.

    2. Make the chicken Parmesan: In a small bowl, whisk together the panko bread crumbs with ¼ cup of the grated Parmesan and the dried oregano. Transfer to a shallow dish, such as a pie plate. Transfer the flour and the beaten eggs to shallow dishes as well, then line up the 3 dishes next to each other in the order of flour, eggs and bread crumbs.

    3. Season the chicken breasts with salt and pepper. One by one, dredge the chicken breasts in flour, followed by egg and panko, making sure to completely coat each breast. Place chicken breasts on a plate until ready to fry.

    4. Preheat the oven to 375° and spread half of the tomato sauce in a 9-by-13-inch baking dish, then set aside. In a 12-inch skillet, heat the canola oil over medium-high heat. Cook the chicken breasts, turning once, until golden brown, 5 minutes per side. Transfer the chicken to the prepared pan, then nestle them into the tomato sauce. Pour the remaining half of the tomato sauce over the middle of each breast, making sure to not completely cover all of the breasts with tomato sauce. Layer the mozzarella and sprinkle the remaining Parmesan on top.

    5. Bake until the chicken reaches an internal temperature of 165°, 25 to 30 minutes. Turn the oven to broil and bake until the cheese is bubbling and golden brown, 2 to 3 minutes more. Garnish with basil and serve.



    This great family recipe is thanks to Tasting Table Recipes at https://www.tastingtable.com/cook/recipes/chicken-parmesan-recipe-easy-homemade-italian-food-chicken-recipes