Chicken Breasts – Let's Cook Together

Tarragon and Lemon Chicken

Denis Martel — Sat, 17 Apr 2010 15:12:58 +0000

Very easy way to prepare chicken breast or legs, particularly if you are in a hurry.

Ingredients:

4 skinless chicken breasts or chicken legs
Juice of 2 lemon
30 ml soy sauce
15 ml olive oil
30 ml tarragon

Method:

Mix all the ingredients and marinade the chicken for about one hour
Bake in the oven at 350⁰F for about 35 minutes, basting the chicken twice
Serve with wild rice

Grilled Chicken breasts

Denis Martel — Sat, 17 Apr 2010 15:10:37 +0000

This recipe for chicken breasts is very good for those who are watching their cholesterol level, without having to cut down on the flavour of a good meal.

Ingredients:

50 ml ketchup
25 ml apple cider vinegar or rice vinegar
25 ml brown sugar
15 ml Dijon mustard
15 ml Worcestershire sauce
2 ml cumin or chili powder
4 skinless chicken breast flatten

Method:

In a big bowl, mix all of the ingredients except the chicken
Add the chicken to the sauce and let marinade for about 30 minutes or overnight in the refrigerator
Grill the chicken just until it is cooked, about 3 to 5 minutes per side. You can also cook it in a non-stick pan or very lightly oiled one

Chicken Breast Wellington

Denis Martel — Sat, 17 Apr 2010 15:03:33 +0000

I created this dish on a Sunday afternoon in early December. We had some leftover uncooked phyllo sheets and did not know what to do with it. I could not find any interesting recipe in my cookbooks (I have about 70 of them). I had read somewhere in the prior month a recipe for beef Wellington. I decided to modify the original concept and use chicken instead.

This is an easy meal to prepare that will certainly impress your guests.

Serve this chicken with a brown sauce to which you may add some Port for the taste!

Ingredients:

3 boneless and skinless chicken breasts, cut in two halves
150 ml Port wine
20 chopped white mushrooms
20 chopped shiitake mushrooms
3 chopped oyster mushrooms
30 ml olive oil
20 ml dried tarragon
10 ml onion salt
Black pepper
50 ml cream (35%)
9 sheets of Phyllo dough (cover with lightly damp tea towel)
100 ml water
100 ml canola oil

Method:

Marinate the chicken and mushrooms in the Port for one hour
Heat the oil in a non-stick frying pan and sauté the chicken breasts three minutes on each side
Keep the chicken warm on a plate
Add the mushrooms, Port, tarragon, onion salt and pepper from the mill and cook, stirring often, until the liquid has evaporated (about 15 minutes)
Blend in the cream and remove from heat
Cut the Phyllo in two
Mix the water and canola oil
On one sheet of Phyllo, brush on oil and water mixture making sure the corners are moist.
Add another sheet on top and repeat the process until you have 3 sheets brushed with the liquid
Place 1/6 of the duxelle (mushrooms) in the centre of the sheets and then place a chicken breast on top
Fold the four corners of the phyllo sheets to close, brushing some liquid on the corner trimming any excess phyllo dough
Place on a baking sheet
Repeat with the other breasts and bake at 350⁰ F until the phyllo turns golden

Chicken Breast Stuffed with Asparagus

Denis Martel — Sat, 17 Apr 2010 15:00:51 +0000

After readying so many cookbooks, you sometimes come up with ideas. I was telling myself that chicken breast stuffed with asparagus should be good but I could not find any recipes., so I had to develop one!

Ingredients:

4 skinless chicken breast flattened
40 ml brandy
40 ml maple syrup
4 slices of prosciutto
4 asparagus, blanched for one minute
Salt and pepper
200 ml grated mozzarella cheese
30 ml olive oil
Bernaise or brown sauce, your choice

Method:

Place a chicken breast between two piece of waxed paper, with a cast iron frying pan (or something as heavy), flatten the breast
Repeat with the other breasts
Place the chicken escallops in a baking dish and marinade with the brandy and maple syrup for about 2 hours
Drip dry the escallops, place a slice of prosciutto on each of them
Cut the asparagus in two and place two pieces on each escallop
Salt and peer and add one quarter of the grated cheese per escallop
Roll the escallops and, using a butcher rope, attach them
In a large skillet, heat the olive oil and brown the escallops until cooked (about 12 to 15 minutes)
Serve with a drizzling of sauce

Chicken Breast in Tomato Sauce

Denis Martel — Sat, 17 Apr 2010 14:54:40 +0000

I had a leftover quantity of a can of crushed tomatoes and some sake in the refrigerator one day. Cheryl suggested I use it for making chicken cacciatore. I did not felt like it but I looked at about five cookbooks to find some ideas on how to use my leftovers with no avail other than peppers are often used with tomatoes. I said fine, let me create something new. It turned out pretty good, just a dash not salted and spicy enough. In the list of ingredients, I have increased the amount out salt and pepper.

If you do not have the Fleur de Set, just use coarse salt with some more chilli and cayenne.

Ingredients:

Four chicken breast (nothing stop you to use legs instead if you prefer the dark meat)
125 ml sake
50 ml olive oil
One green pepper cut in 2 cm squares
Half a red pepper cut in 2 cm squares
4 Jalapenos peppers, chopped
4 garlic cloves, chopped
300 ml crushed tomatoes (about half a can)
10 ml Fleur de Sel or Piment D’Espelette
3 ml Cayenne pepper
3 ml Chili pepper

Method:

Marinate the chicken breast in the sake for about 2 hours
Heat the oil in a large frying pan
Sauté chicken in the oil for about 5 minutes each sides
Place the chicken breasts in a baking dish
To the frying pan, add the red and green peppers, jalapenos and garlic and sauté for about three minutes
Add some of the sake for the marinate to deglaze and cook another minute
Add the cooked veggies to the chicken
Add seasoning and tomatoes
Bake at 325⁰ F for about 40 minutes, turning the breast and mixing the tomato sauce half way through

Brandied Chicken Breasts

Denis Martel — Tue, 13 Apr 2010 00:53:46 +0000

This recipe is not for those who are watching their cholesterol level, at least not on a regular basis. It is for me, however, one of the best ways to cook chicken breasts.

Ingredients:

4 boneless and skinless chicken breasts
50 ml Brandy
3 ml salt
3 ml black pepper
3 ml marjory
125 ml butter
125 ml dry sherry (or another fortified wine)
500 ml cream (35%)
4 egg yolks
2 ml salt, pepper and nutmeg
200 ml grated swiss cheese
200 ml fine bread crumbs

Method:

Rub the chicken breasts with the brandy and marinate for 30 minutes
Add salt, pepper and marjory
Melt butter in large frying pan and sauté the chicken for about 6 to 8 minutes on each side
Put the chicken in a baking dish and keep warm
In the frying pan, add the sherry to the leftover butter, bring to a boil and let diminish by half
In a bowl, mix the eggs with the cream, salt, pepper and nutmeg
Pour the mixture into the frying pan stirring until it thickens
Pour the sauce over the chicken breasts
Add cheese and bread crumbs
Place the dish in the top rack of your oven, bake at broil for a few minutes until brown