BAYOU CHICKEN PASTA
Steps:
- Set a large 1-gallon stock pot of water to a boil and add the kosher salt. Place the linguine in the pot and stir until the water returns to a boil. Cook the pasta until tender, but with a bit of resistance (al dente), about 12 minutes.
- While the pasta cooks, prepare the sauce. Set a 12-inch saute pan over medium-high heat. Add the butter and olive oil to the pan. Once the butter has melted, season the chicken with 1 tablespoon of the Essence and 1/2 teaspoon of the salt and add the chicken to the pan. Sear the chicken until well browned on both sides, about 2 minutes. Remove from the pan and set aside. Add the onions and habaneros to the pan and saute until the onions are softened and lightly caramelized, about 4 to 5 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the cream, remaining 1 tablespoon of Essence, remaining 1 teaspoon of salt, and the chicken to the pan and bring to a boil. Cook the sauce until the cream is reduced by half, about 2 minutes. Add the tomatoes, linguine and the reserved cooking water to the pan and cook, tossing to incorporate for 3 to 5 minutes. Remove pan from the heat and add the green onions, Parmesan and parsley and toss to blend. Serve immediately.
- Combine all ingredients thoroughly.
BAYOU CHICKEN WITH CANTALOUPE SALSA
This was on a recipe card that I picked up at the grocery store. The ingredients sounded unusual but I happened to have it on hand. Turned out to be a real family pleaser.
Provided by Sandy in Oklahoma
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees. Heat a 10" iron skillet over medium high heat. Make salsa and let cool while preparing chicken.
- Saute onion and sausage together, until onion is soft. Add parsley and bread crumbs and set aside to cool.
- With a sharp knife, insert a slit into the top of each breast, cut a pocket almost the length of the breast for stuffing.
- Melt 3/4 cup butter. Add salt, garlic and lemon pepper. Pour into shallow bowl.
- Stuff the sausage mixture into the chicken breasts.
- Dip the chicken breast into the butter and spices (add more spice if necessary), and lay each, carefully, onto the hot skillet. Sear for 2-3 minutes. Turn over and sear for 2-3 minutes on 2nd side. Cover skillet and place in oven for 10-15 minutes until cooked through.
- Slice each breast on bias into 5 pieces, top with salsa and serve.
- SALSA: Saute melon, avocado and red onion in 2 tablespoons butter. Add lime juice and cayenne. Stir and remove from heat. Let cool.
Nutrition Facts : Calories 590.7, Fat 46, SaturatedFat 26.6, Cholesterol 175.2, Sodium 1007.2, Carbohydrate 16.1, Fiber 3.2, Sugar 5.8, Protein 30.1
SUMMER MELON SALSA
From Beaver Dam, Wisconsin, Sue Gronholz notes, "I've been experimenting with lots of different fruit salsa recipes, and this one is so good." The refreshing blend of melons is complemented by a slight jalapeno kick. TIP: "We like it with lime-flavored tortilla chips, but it's also delicious over grilled chicken," adds Sue.
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 1-3/4 cups.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the melon, onion, jalapeno, cilantro, lime juice, pepper and salt. Serve with chips. Refrigerate leftovers.
Nutrition Facts : Calories 15 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 45mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein.
CANTALOUPE CHICKEN SALAD FOR TWO
"I found this recipe several years ago, and my son and I enjoy it often. It's just right for a cool-me-down lunch." Ginger Sullivan - Cutler Bay, FL
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the mayonnaise, sour cream, sugar, zest, lemon juice, ginger, salt and pepper. Add the chicken, celery, grapes and onions; toss to coat. Spoon 1 cup salad mixture into each cantaloupe half; sprinkle with almonds.
Nutrition Facts : Calories 350 calories, Fat 11g fat (2g saturated fat), Cholesterol 60mg cholesterol, Sodium 417mg sodium, Carbohydrate 40g carbohydrate (31g sugars, Fiber 5g fiber), Protein 27g protein. Diabetic Exchanges
BAYOU CHICKEN
My sister Pamela gave this to me many years ago. I am especially fond of dishes that have eggplant, zucchini, and rice.
Provided by James Craig
Categories Lunch/Snacks
Time 1h
Yield 5 serving(s)
Number Of Ingredients 18
Steps:
- Coat a large nonstick skillet with cooking spray; add oil and place over medium high heat until hot.
- Add onion and garlic; saute until tender.
- Add chicken; saute 3 minutes or until chicken looses it's pink color, stirring constantly.
- Add eggplant and next 9 ingredients (green bell pepper through zucchini).
- Bring to a boil; cover.
- Reduce heat, and simmer 10 minutes.
- Combine cornstarch and water, add to skillet, stirring well.
- Cover and cook 5 minutes or until zucchini is tender.
- Remove from heat; let stand 5 minutes.
- Serve over rice.
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