Flavorful sauces, salsas and rubs give recipes for grilled chicken a delicious makeover.https://www.goodhousekeeping.com/
- 4 boneless skinless chicken breast halves (6 ounces each)
- 2 cups chicken broth
- 3 tablespoons lime juice
- 1 tablespoon chili powder
- 1 teaspoon grated lime zest
- Fresh cilantro leaves, optional
- Place chicken in a 6-qt. electric pressure cooker. Combine broth, lime juice and chili powder; pour over chicken. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes.
- Quick-release pressure. A thermometer inserted in chicken should read at least 165°. Press cancel.
- Remove chicken. When cool enough to handle, shred meat with two forks; return to pressure cooker. Stir in lime zest. If desired, serve with cilantro.
- Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently and adding a little broth if necessary.
1 serving: 132 calories, 3g fat (1g saturated fat), 64mg cholesterol, 420mg sodium, 2g carbohydrate (1g sugars, 1g fiber), 23g protein. Diabetic Exchanges: 3 lean meat. Originally published as Southwestern Chicken Wraps in Skinny Instant Pot
- 1 cup pineapple juice
- 1/2 cup packed brown sugar
- 1/3 cup light soy sauce
- 2 pounds chicken breast tenderloins or strips
- In a small saucepan over medium heat, mix pineapple juice, brown sugar, and soy sauce. Remove from heat just before the mixture comes to a boil.
- Place chicken tenders in a medium bowl. Cover with the pineapple marinade, and refrigerate for at least 30 minutes.
- Preheat grill for medium heat. Thread chicken lengthwise onto wooden skewers.
- Lightly oil the grill grate. Grill chicken tenders 5 minutes per side, or until juices run clear. They cook quickly, so watch them closely.
2.2 g fat;
14.7 g carbohydrates;
19.4 g protein;
52 mg cholesterol;
332 mg sodium.
|Crock-Pot Easy Stuffed Chicken Breasts Recipe|
|Cook Time||4 – 5hours on LOW|
- 3wholeBoneless Skinless Chicken Breasts cut in half
- 16ouncesdried stuffing mix1 box, such as Stove Top brand
- 1/2harsliced green olives with pimentos
- 1/4cupchicken broth or water
- 1teaspoon Black Pepper
- Cut a slit into the side of each chicken breast half, forming a pocket or flatten breast to roll around stuffing.
- Prepare stuffing mix on top of stove as per package instructions.
- Stir in olives.
- Stuff each chicken breast piece with a few tablespoons of the stuffing, being careful not to overstuff.
- Or place a few tablespoons of stuffing in the middle of the flattened breast and roll chicken.
- Place in bottom of the crock-pot, open side up.
- Add broth and aprinkle with pepper.
- Cover and cook on low for 4 1/2 – 5 hours.
- You can either the leftover stuffing to the crock-pot and cook it with the chicken or cook in a covered casserole dish/pan for about 35 minutes as per package instructions.
Instant Pot Chicken in Red Wine Sauce
Prep time: 10 min
Cook time: 45 min
- 1 tablespoon to 2 olive or vegetable oil
- 3 or 4 slices bacon (about 3 ounces / 85 grams), cut crosswise into ½-inch (1.25 cm) lardons
- 6 bone-in, skin-on chicken thighs, about 5 ounces (140 grams) each, trimmed of excess fat
- 1 cup (250 ml) red wine, such as Beaujolais Villages
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- 1/2 teaspoon dried thyme
- 1 piece bay leaf
- 1 pinch fine salt and freshly ground black pepper
- 3 tablespoons (45 grams) unsalted butter
- 1/2 pound (250 grams) button mushrooms, quartered if large
- 1 tablespoon all-purpose flour
- 1/4 cup to ½ cup (60 to 120 ml) low-sodium chicken stock (optional)
- Buttered broad noodles, for serving
- Using the Sauté function, heat 1 tablespoon of the olive oil in the pressure cooker. Add the bacon and cook until lightly browned, about 2 minutes. Transfer the bacon to a plate. You should have about 3 tablespoons of rendered fat left in the pressure cooker—if necessary, add an additional 1 tablespoon olive oil.
- Dry the chicken thighs thoroughly with paper towels and add them to the pressure cooker. (You may need to do this in batches.) Cook until golden on all sides, 7 to 8 minutes. Transfer the chicken to a plate. Turn off the Sauté function.
- Add the wine and stir, scraping any browned bits from the bottom of the pot with a wooden spoon. Add the garlic, tomato paste, thyme, and bay leaf. Season lightly with salt and pepper and stir to combine. Return the bacon and the chicken thighs to the pot, along with any juices from the plate, arranging the chicken skin-side down to absorb more color from the wine. Cook on high pressure for 25 minutes.
- While the chicken cooks, in a medium skillet, melt 2 tablespoons (30 grams) of the butter over medium-high heat until foamy. When the foam has started to subside, add the mushrooms and cook, shaking the pan frequently, until the mushrooms are tender and lightly browned, about 5 minutes. Season lightly with salt and pepper. Remove from the heat and allow to cool.
- In a small bowl, mash the flour into the remaining 1 tablespoon (15 grams) butter until it forms a smooth paste (this is the beurre manié).
- When the chicken has finished cooking, manually release the steam. Transfer the chicken to a plate, leaving the liquid in the pot. Discard the bay leaf.
- Using the Sauté function, bring the cooking liquid to a simmer. With a wire whisk, beat in the beurre manié until the sauce becomes glossy and coats the back of a spoon. If the sauce becomes too thick, add the stock, starting with 1 tablespoon. Taste and adjust the seasonings, adding more salt and pepper as desired.
- Return the chicken, along with any juices from the plate, and mushrooms to the pressure cooker and heat them through in the sauce. Serve with buttered broad noodles.
- BEURRE MANIÉ: Sauces are one of the pressure cooker’s weak points, as liquid cannot evaporate and reduce while it is sealed. Flour or other starch added to the pressure cooker before sealing could burn on the bottom or clog the vent holes. Given these factors, the sauce of a dish braised in the pressure cooker is thin. It’s up to you, then, to thicken it. A classic beurre manié—or “kneaded butter”—is the perfect solution. Composed of equal parts flour and butter that have been mashed together, the paste is whisked into hot braising liquid at the end of the cooking time, turning the sauce thick and glossy, without lumps. Beurre manié is extremely easy to make—just use a fork to mash butter and flour together on a plate. But to save time, you can prepare a large quantity in the food processor. Divide it into 1-tablespoon portions and store them in the freezer. When you need to thicken a sauce, simply throw a frozen lump into your boiling braising liquid and whisk away.
- 1 whole chicken
- 1/4 cup white vinegar
- 1 large yellow onion, peeled and chopped
- 2 large carrots, washed and chopped
- 2 celery stalks, chopped
- 1/2 tsp whole peppercorns
- 2 bay leaves
- 5 cloves garlic, peeled
- 2 tsp salt, divided
- 1/2 cup fresh parsley, chopped
- 2 spring onion bulbs
- Cut the chicken into 4 pieces, cutting first in half along one side of the spine and then cutting off the thighs. Place the pieces in a large pot and cover with cold water. Turn the heat to high.
- Add one carrot, one celery stalk, the onion, peppercorns, bay leaves, and garlic to the pot, along with one teaspoon of salt. Once the water boils, turn the heat to simmer and cover. Cook for 90 minutes.
- Remove the pieces of chicken to a cutting board and allow to cool enough to handle. Strain the liquid from the pot into a large bowl using a cheesecloth or fine mesh strainer.
- Place the strained stock back into the pot and add the remaining celery, carrot, and green onion. Add the remaining teaspoon of salt and bring to a boil. Turn the heat down to simmer for 12-15 minutes until the carrots are tender.
- While the strained broth is simmering, remove the chicken skin and shred the meat. Return the shredded meat to the pot. Remove the pot from heat and add parsley. Cover and let rest for 5 minutes before serving.
For the chicken 2 c.
panko bread crumbs 1/2 tsp.
Freshly ground black pepper 3
large eggs 1/4 c.
bone-in, skin-on chicken thighs For the dipping sauce 3 tbsp.
Dijon mustard 2 tbsp.
barbecue sauce 1 tbsp.
mayonnaise 2 tsp.
- Preheat oven to 425°. Line a baking sheet with aluminum foil. In a medium bowl, mix together panko bread crumbs and garlic powder and season with salt and pepper.
- In another medium bowl, whisk together eggs and buttermilk.
- Pat thighs dry, then dip into egg mixture, then dredge in panko, making sure all sides are completely coated. Place on prepared baking sheet and bake until golden and crispy, and a thermometer inserted in the center reads 180°, about 1 hour.
- Make dipping sauce: In a large bowl, whisk together Dijon, barbecue sauce, mayonnaise, and honey.
- Serve chicken with dipping sauce.