Chicken And Cilantro Bites Recipes

Steps:

• In large resealable food-storage plastic bag, mix taco seasoning mix and red pepper. Add chicken to bag; seal, and shake to coat chicken evenly.
• In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, turning once, until browned on both sides. Remove chicken from skillet; cover to keep warm.
• To same skillet, add Rice Mixture ingredients; heat to boiling. Cover; reduce heat to medium-low. Simmer about 15 minutes or until liquid has been reduced by about half. Stir mixture thoroughly; place chicken on top of rice.
• Cover; continue cooking 12 to 15 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F), and rice is tender. Remove chicken to cutting board; cut at angle into 1/2-inch slices; return chicken to skillet.
• Meanwhile, in mini food processor or blender, place Cilantro-Lime Topping ingredients; blend until smooth, scraping down sides of blender as necessary. Transfer mixture to small resealable food-storage plastic bag, and cut corner off one end; squeeze on top of sliced chicken and rice before serving.
• Garnish with chopped cilantro and lime wedges. Serve any remaining topping with chicken and rice.

Steps:

• Stir soy and vinegar together for a dippins sauce; set aside.
• In mixing bowl, add ground chicken, egg, chopped cilantro, scallions, sesame oil and salt.
• Spread cornstarch in a shallow baking dish 13 x 9 inch.
• With wet hands, form chicken mixture into 1 inch balls.
• Roll in cornstarch.
• Heat oil in a heavy skillet.
• Cook the chicken balls in hot oil 2-3 minutes until browned.
• Serve with dipping sauce.

Steps:

• Preheat a grill or grill pan over high heat.
• Lightly coat chicken with oil and sprinkle each evenly on both sides with the salt and pepper. Grill chicken breasts for about 4 to 5 minutes on each side, or until thoroughly cooked; the meat should be solid white throughout and the internal temperature will read 165 degrees F. Remove from grill and immediately top with Cilantro Herb Butter. Garnish with parsley, if desired. Serve as butter is melting.
• Follow the Scampi Butter recipe, but use only half of the garlic, and replace the parsley with 2 tablespoons minced fresh cilantro.
• In a bowl, whisk all ingredients until thoroughly combined. Refrigerate until ready to use. Use the Scampi "base" to make different flavored butters.

Steps:

• Stir together soy and vinegar in a bowl for dipping sauce.
• Stir together chicken, egg, cilantro, scallions, sesame oil, and salt with a fork until just blended.
• With wet hands form chicken mixture into 1-inch balls, transferring them to baking pan as formed.
• Bake in a 425 oven for 10-12 minutes.
• Serve meatballs with dipping sauce.