Tag: grilled chicken

Cashew Chicken – Keeping it Not Real

Grilling season is rapidly approaching, and chances are good
that at some point you’ll be faced with a few leftover grilled chicken breasts.
Will you take the easy way out, and make chicken salad? Or, will you be brave
and attempt something way more interesting, like this Cashew Chicken? Probably the chicken salad, but I
decided to post this just in case.

Yes, I’m at it again, making food that’s not trying to be
Asian, yet looks close enough to upset people anyway. I can’t do anything about
that, and won’t be dissuaded from using sweet, rich cashews, and a spicy, sweet and
sour sauce to disappear some leftover, grilled chicken just because some people will get
annoyed.

Sure, there are a hundred ways to make it “better” or more
“authentic,” but on a weeknight after a long day at work, with your show coming
on in 20 minutes, none of that matters. This isn’t about what
you think when you taste it; it’s about what you don’t think. And what you
don’t think is, “this is leftover chicken.”

Having said all that, I would be shocked and amazed if you
didn’t tweak this to your own personal tastes. It really is a versatile recipe,
and one I hope you try soon. Now, get out there and grill too much chicken, and
as always, enjoy!

Ingredients for 2 large portions:
2 tbsp vegetable oil

6-8 thin slices of fresh ginger root

1 hot red chili pepper, sliced

1/2 cup dry roasted cashews

2 cloves garlic, sliced

1 to 1 1/2 pound cooked chicken breast (about 2-3 breasts),
cut into 1-inch cubes

For the sauce:

1/2 cup cold water or chicken broth, more as needed

1 tbsp cornstarch

1 tbsp ketchup

1 1/2 tbsp rice vinegar

1 tbsp soy sauce, more as needed

2 tsp sambal (hot ground chili sauce)

1 packed tbsp brown sugar

juice of one lemon

1/4 cup chopped cilantro

Incoming search terms:

Grilled Chicken Sliders with Avocado

by Pam on February 5, 2013

I saw the chicken sliders on the Pioneer Woman^[1] site recently and started craving them. I chose to make them healthier by not adding bacon and cheese and instead topped them with avocado, tomato, onion, and lettuce. They were super quick and easy to make and they were a huge hit with my family. My son didn’t like the avocado but loved the rest of it and my daughter said they were amazing. My husband and I both loved them too.

Slice the chicken breasts in half lengthwise (place your hand on the chicken breast then carefully cut horizontally) then cut each portion in half. Lay a piece of wax paper on top and pound them gently with a mallet until they are even in thickness.

Season each side with sea salt, freshly cracked pepper, and garlic powder, to taste.

Coat a grill pan with the olive oil and heat over medium heat. Once the pan is hot, add the chicken and cook for a few minutes until golden brown then flip over and cook for another 2 minutes, or until cooked through. Remove from the pan and set on a plate with a tin foil tent placed loosely on top. Place the slider buns in the grill pan and let them toast for a few minutes; remove from the pan and spread some mayonnaise on the bun. Place a piece of chicken on the bottom bun followed by avocado, tomato, onion, and lettuce followed by the top of the bun. Serve immediately and enjoy.

Print^[2]

Save^[3]

Grilled Chicken Sliders with Avocado

Yield: 8 sliders

Ingredients:

1 tsp olive oil (or cooking spray)
2 boneless skinless chicken breasts
Sea salt and freshly cracked pepper, to taste
Garlic powder, to taste
8 Slider buns
Mayonnaise
Avocado, sliced
Tomato, sliced
Onion, thinly sliced
Lettuce

Directions:

Slice the chicken breasts in half lengthwise (place your hand on the chicken breast then carefully cut horizontally) then cut each portion in half. Lay a piece of wax paper on top and pound them gently with a mallet until they are even in thickness. Season each side with sea salt, freshly cracked pepper, and garlic powder, to taste.

Coat a grill pan with the olive oil and heat over medium heat. Once the pan is hot, add the chicken and cook for a few minutes until golden brown then flip over and cook for another 2 minutes, or until cooked through. Remove from the pan and set on a plate with a tin foil tent placed loosely on top. Place the slider buns in the grill pan and let them toast for a few minutes; remove from the pan and spread some mayonnaise on the bun. Place a piece of chicken on the bottom bun followed by avocado, tomato, onion, and lettuce followed by the top of the bun. Serve immediately and enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Inspired by Pioneer Woman

References

^{^} Pioneer Woman (thepioneerwoman.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Chef Ramsey Chicken Breast Recipes

Cheesy Baked Spaghetti Squash Boats with Grilled Chicken

Roasted spaghetti squashed topped with marinara sauce, grilled chicken, melted mozzarella and some fresh basil. I had a hard time naming this one, but I think you get the point.

I was craving something cheesy for dinner last night, and I had spaghetti squash sitting in my counter without a plan, so I came up with this tasty dish. When my husband heard what I was making, he didn’t sound too excited, but after he ate he thought it was pretty good.

If you’ve never had spaghetti squash before, it’s a winter squash that has spaghetti-like strands when you cook it and fluff it with a fork. Does it taste like spaghetti? Well no, it’s kind of neutral in flavor, so it takes on the flavor from whatever you season it with. I always have homemade marinara sauce ^[1]on hand, either in the refrigerator or freezer, which makes quick weeknight meals a snap.

If you want to speed this up, you can microwave the spaghetti squash instead, I provided both instructions below.

For those of you on Weight Watchers, each boat is only 6 points plus and it filled me up. In fact, because it’s so light, I may use fresh mozzarella next time I make this so it’s even cheesier, this recipe can afford it!

There are so many delicious types of winter squash, including acorn, butternut and spaghetti. Whichever gourd you go for, you can be assured you’re making a healthy choice. Winter squash is loaded with vitamins A and C, potassium and fiber. They also contain some folate and thiamin, a B vitamin that helps the body turn carbs into energy. Look for squash with a think, hard skin that’s free of blemishes. Make sure it feels heavy for its size—that’s a sign of freshness. You can keep squash for up to a month in a cool, dry place.

Baked Spaghetti Squash Chicken Parmesan Boats
gordon-ramsay-recipe.com
Servings: 4 Serving Size: 1 boat • Old Points: 6 pts • Points+: 6 pts
Calories: 326 • Fat: 8 g • Protein: 29 g • Carb: 35 g • Fiber: 7 g • Sugar: 10 g
Sodium: 318.5 mg (without salt)

Ingredients:

2 small/medium ripe spaghetti squash
salt and fresh pepper, to taste
4 thin chicken cutlets, about 3 oz each
pinch garlic powder
1/4 tsp oregano
2 cups quick marinara sauce^[2], warm
1 cup part skim shredded mozzarella (Polly-o)

Directions:

Preheat oven to 350°. Cut the squash in half lengthwise, scoop out the seeds and fibers with a spoon. Place on a baking sheet, cut side up and sprinkle with salt and pepper. Roast about an hour or until the skin gives easily under pressure and the inside is tender.

If you prefer the microwave, cut squash in half lengthwise, scoop out seeds and fibers and place on a microwave safe dish and cover. Microwave 8-9 minutes.

Meanwhile, while the squash is roasting, season chicken cutlets with salt, pepper, garlic powder and oregano. Heat a grill pan (or a George formal grill) over medium-high heat, when hot grill chicken on both sides until cooked through, about 3-5 minutes. Set aside on a dish.

Remove the spaghetti squash from the oven or microwave and carefully fluff the spaghetti-like strands on each half with a fork, leaving the squash in the shell. Season with salt and pepper, then spoon about 1/4 cup marinara in each boat.

Slice the chicken on the diagonal and place each piece on top of each squash half. Top the chicken with 1/4 cup each of remaining marinara sauce, then top with cheese and place back into the hot oven and cook until the cheese is melted and the sauce is hot, about 12 minutes. Garnish with fresh basil and serve with parmesan cheese on the side if desired.

Nutritional information provided by Heather K Jones^[3], RD (aka The Diet P.I.).

References

^{^} homemade marinara sauce (www.gordon-ramsay-recipe.com)
^{^} quick marinara sauce (www.gordon-ramsay-recipe.com)
^{^} Heather K Jones (www.heatherkjones.com)