Tag: chicken marinade

Velveted chicken breast with sage and pasta

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Ingredients

2 skinless chicken breasts, cut into strips
1tsp cornflour
1 egg white
Zest and juice of 1 lemon
Salt and freshly ground black pepper
300ml double cream
10 sage leaves, roughly chopped
½-1tsp chilli powder, according to taste
2tbsp grated Parmesan
300ml olive oil
3 handfuls of dried fusili pasta

That’s goodtoknow

Use the same method of velveting with pork and beef for stir-fries

Method

Mix the egg whites and cornflour together to make a smooth paste, then add the lemon and chilli, salt and pepper. Add the chicken and make sure it is coated all over. Set aside.
Bring a large pan of salted water to the boiling and cook the pasta according to packet instructions, approx. 8-9 mins until the pasta is al dente.
In a small saucepan, add the double cream, drained juices from the chicken marinade and half the chopped sage leaves. Gently heat. If it’s too thick, add a couple of spoonfuls of pasta water.
In a large frying pan, heat the olive oil until hot and carefully add the chicken. Cook for 3-4 mins each side until cooked through and golden. Don’t overcook.
Drain the pasta and add to the cream mixture.
With a slotted spoon, remove the chicken from the oil and drain on kitchen paper.
Pile the pasta onto plates, then add the chicken and garnish with the rest of the sage.

By Keith Kendrick

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Grilled Honey Mustard Chicken Breasts

by Pam on August 27, 2013

I wanted a quick and simple chicken marinade with ingredients I had on hand for dinner. I found the perfect recipe at Simply Scratch^[1]. It took minutes to make the marinade/sauce and it tasted fantastic. I marinated the chicken for 3 hours before cooking it up in my grill pan. I served the chicken with the remaining sauce and we all liked it, including my daughter’s friend, who is very picky. My son didn’t like the sauce but thought the chicken was great without it… I didn’t tell him it had marinated in the sauce ☺.

Combine the mustard, honey, lemon juice, paprika, cayenne pepper, and crushed red pepper flakes together in a small bowl. Remove 3 tablespoons of the sauce and reserve it for later.

Place the chicken breasts into a shallow pan. Pour the marinade onto the chicken breasts then toss to coat evenly. Cover with saran wrap and place into the refrigerator to marinate for 2-3 hours.

Heat a grill pan coated with cooking spray over medium heat. Place the chicken into the hot grill pan and cook for 6-7 minutes; flip and continue to cook for 6-7 minutes, or until cooked through. Let the chicken rest on a cutting board for a few minutes before serving. Drizzle the sauce over the chicken or serve on the side. Enjoy.

Print^[2]

Save^[3]

Grilled Honey Mustard Chicken Breasts

Prep Time: 10 min.

Cook Time: 12-14 min.

Ingredients:

1/4 cup of any whole grain mustard
1/4 cup of honey
Juice of 1/2 a small lemon
1 clove of garlic, minced
1/4 tsp paprika
2 dashes of cayenne pepper
2 dashes of red pepper flakes
3 boneless skinless chicken breasts
Sea salt, to taste

Directions:

Combine the mustard, honey, lemon juice, paprika, cayenne pepper, and crushed red pepper flakes together in a small bowl. Remove 3 tablespoons of the sauce and reserve it for later.

Place the chicken breasts into a shallow pan. Pour the marinade onto the chicken breasts then toss to coat evenly. Cover with saran wrap and place into the refrigerator to marinate for 2-3 hours.

Heat a grill pan coated with cooking spray over medium heat. Place the chicken into the hot grill pan and cook for 6-7 minutes; flip and continue to cook for 6-7 minutes, or until cooked through. Let the chicken rest on a cutting board for a few minutes before serving. Drizzle the sauce over the chicken or serve on the side. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Simply Scratch

References

^{^} Simply Scratch (www.simplyscratch.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Grilled Chicken and Zucchini Yakitori

I love these Japanese inspired grilled chicken and zucchini skewers marinated with yakitori sauce and threaded onto bamboo sticks with green onions. They are perfect as an appetizer if you’re having a backyard bash this summer, or you can turn it into a meal any night of the week served with rice, salad or more vegetables.

Yakitori reminds me of my college days in Soho living on a student budget. Me and my BFF Gabbie used to meet 3 to 4 times a week after class at this cute little Japanese restaurant in the Village where paper origami birds hung from the ceiling and Japanese music played in the background. I didn’t have much money then, so I usually ordered the chicken yakitori off the appetizer menu which always came with white rice… a perfectly good meal when you’re broke.

Now days I can make it myself, and although this could certainly serve a crowd as an appetizer, I still like to eat them for dinner like I did back in my college days. I also like to add some zucchini to my skewers so I’m grilling my veggies at the same time. As for the chicken, I prefer dark meat to white so I use Perdue Fit & Easy thighs, which calculates to a lot less points in recipe builder than generic thighs (I’m assuming because the generic isn’t trimmed of all fat? Not sure!) You could also use chicken breast if you prefer white meat. Only one tiny issue I had was it makes 14 chicken skewers, so to divide that in 4 servings, you are going to get 3 1/2 skewers. Oh well, you’ll just have to share!! There’s plenty of marinade left if you want to make more chicken or zucchini.

Chicken and Zucchini Yakitori
gordon-ramsay-recipe.com
Servings: 4 • Size: 3 1/2 chicken skewers, 1 zucchini • Old Points: 5 • WW Points+: 5 pt
Calories: 213.5 • Fat: 8.5 g • Carb: 14 g • Fiber: 1.5 g • Protein: 21 g • Sugar: 10 g
Sodium: 618.5 mg* • Cholest: 72 mg

Ingredients:

2 tablespoons mirin sake
1/2 cup low sodium soy sauce (for GF use low sodium Tamari)
1 1/2 tablespoons honey
1 garlic clove, crushed
1 lb boneless skinless chicken thighs, all fat trimmed (Purdue Fit & Easy)
5 large green onions, cut 1-inch-long
1 medium zucchini, sliced into 1/2-inch thick rings
18 (10 inch) bamboo skewers

Directions:

Bring mirin, low sodium soy sauce, honey and crushed garlic to a boil in a medium-sized sauce pan, and cook over medium heat for about 5 minutes. Set aside to cool.

Cut the chicken into 1-inch pieces and place in a ziplock bag; pour half
of the marinade over the chicken. Place the zucchini in a second large
ziplock bag and pour the remaining marinade over the zucchini.
Refrigerate for at least 30 minutes. Meanwhile, soak the skewers in
water 30 minutes so they don’t burn.

Thread the chicken onto skewers, alternating with green onion so that each stick has 3 cubes of chicken and two pieced of green onion, discarding the chicken marinade.

Thread the zucchini onto skewers, alternating with remaining green onion, reserving the marinade for basting.

Preheat the grill or a grill pan over medium-high heat. When hot,
spray with oil then reduced heat to medium; grill the zucchini and
chicken skewers about 5 to 6 minutes on each side brushing both sides of
the skewers with the yakitori sauce during the last few minutes of
cooking time.

Makes 14 chicken skewers, 4 zucchini skewers.

*Note: It’s really hard to be accurate with the sodium here since
most of it is tossed, I calculated it with 2 tbsp soy sauce and 1 tbsp
mirin, but it would actually be less.

Yakitori marinade recipe adapted from Food.com^[1]

References

^{^} Food.com (www.food.com)