Chicken With Herbed Pea Puree And Spinach Recipes

Steps:

• Preheat oven to 450 degrees. Cook peas in a small pot of boiling salted water 1 minute. Drain; transfer to a food processor. Add 1/2 teaspoon lemon zest, 1 tablespoon juice, 1 tablespoon cheese, and 2 tablespoons oil. Season with salt and pepper; process until texture is similar to hummus. Add cilantro and 1 packed cup spinach; puree.
• Pat chicken dry; season with salt and pepper. Stir together remaining 2 tablespoons cheese and 1/2 teaspoon zest. Heat 1 tablespoon oil in a large skillet over medium-high. Add chicken, skin-side down; cook until browned, about 5 minutes. Spoon off fat and discard. Flip chicken and sprinkle with cheese mixture. Transfer to oven; roast until cooked through, about 15 minutes.
• Meanwhile, toss remaining 3 cups spinach with remaining 1 teaspoon lemon juice and 1 tablespoon oil; season with salt and pepper. Serve chicken with puree, spinach, and lemon wedges.

Steps:

• Bring a large pot of water to a boil and salt it generously. Add the pasta and cook until al dente, 8 to 10 minutes. Reserve 1/4 cup of the cooking liquid. Drain the pasta and set aside.
• Sprinkle the chicken with salt and pepper. Add 2 tablespoons olive oil to a large pan over medium-high heat. Cook the chicken until the internal temperature reaches 160 degrees F, about 5 minutes per side. Remove the chicken and slice it into strips.
• Add 1 tablespoon olive oil to the pan. Add the garlic and shallot and sprinkle with salt and pepper. Cook until fragrant, 1 minute. Add the lemon juice and sugar snap peas and cook, 2 minutes. Add the reserved pasta water and the frozen peas. Cook until the peas are just cooked through, 2 minutes more.
• Add the cooked pasta, spinach, sliced chicken, chopped basil, chopped parsley and the remaining 2 tablespoons olive oil. Toss all the ingredients together to coat, season with additional salt and pepper and garnish with parsley leaves. Serve immediately.

Steps:

• Season both sides of chicken with salt and pepper.
• In a large braising pan, melt butter over medium-high. Working in two batches, brown chicken until golden, about 8 minutes per batch. Transfer chicken to a plate.
• Reduce heat to low and add shallots and cinnamon stick. Cook, stirring often, until shallots are soft, 8 minutes. Add ginger, spices, and chile. Cook, stirring, until fragrant, 30 seconds. Add lemon juice and sugar and cook 30 seconds more. Stir in coconut milk, 1/4 cup water, chicken, and any accumulated juices. Season with salt and pepper. Bring just to a boil, then reduce heat and simmer on low, partially covered, until chicken is cooked through, 8 to 10 minutes. Remove from heat and add peas and spinach just to heat through. Serve over rice, topped with almonds and cilantro.

Steps:

• Place flour on a plate. Season chicken with salt and pepper, then lightly dredge in flour until coated.
• In a large nonstick skillet, heat 1 tablespoon oil over medium. Add 2 chicken cutlets and cook until golden and cooked through, about 3 minutes per side. Transfer to plates. Repeat with 1 tablespoon oil and remaining cutlets, transferring cutlets to plates.
• Add remaining 2 tablespoons oil to the skillet, then curry powder and chickpeas. Season with salt and pepper and cook over medium heat, stirring frequently, until chickpeas are golden and starting to pop, about 3 minutes. Add butter, lime juice and spinach and stir just until spinach starts to wilt, about 30 seconds. Spoon chickpea mixture over chicken and top with cilantro, if using. Serve with lime wedges.