CREAMY CILANTRO CHICKEN
Chicken breasts in a light cajun and cilantro cream sauce are best served with cubed red potatoes and green beans or asparagus. Dish can also be served over rice, pasta, or egg noodles.
Provided by Michelle Zaretzky
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- Pat chicken breasts dry and sprinkle with 1/2 the Cajun seasoning, salt, and pepper. Set aside.
- Heat olive oil in a large skillet over medium-high heat. Add chicken to the very hot oil and cook, turning occasionally, until juices run clear when chicken is pricked with a fork and both sides are browned, 5 to 7 minutes. Transfer chicken to a plate and set aside, reserving drippings in the skillet.
- Add green onions and bell pepper to the drippings in the skillet. Cook until tender, about 1 minute. Add chicken broth and wine and bring to a boil, about 5 minutes. Simmer until juices have reduced to about 3/4 cup, about 5 minutes more. Add cream and continue to simmer to reduce slightly, 1 to 2 minutes. Stir in tomatoes and cilantro, plus remaining Cajun seasoning. Season with salt and pepper.
- Add chicken to the skillet, cover, and cook until heated through, about 3 minutes more.
Nutrition Facts : Calories 266.9 calories, Carbohydrate 4.7 g, Cholesterol 91.1 mg, Fat 17.9 g, Fiber 1 g, Protein 19.3 g, SaturatedFat 8.1 g, Sodium 710 mg, Sugar 1.6 g
QUICK CILANTRO CHICKEN
If you're a fan of cilantro, you'll definitely like this chicken dish. The cilantro adds herbal flavor, melding with the tangy lemon juice and caramelized onions. -Mary Pipkin, Melba, Idaho
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Sprinkle chicken with salt, cumin and pepper. In a large skillet over medium heat, cook and stir the chicken in 2 tablespoons butter until no longer pink. Remove and keep warm. , In the same skillet, saute onions in remaining butter until tender and golden brown. Return chicken to the pan. Stir in lemon juice and cilantro; bring to a boil. If desired, serve with rice.
Nutrition Facts : Calories 260 calories, Fat 14g fat (8g saturated fat), Cholesterol 93mg cholesterol, Sodium 469mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 2g fiber), Protein 24g protein.
CILANTRO GRILLED CHICKEN BREAST
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.
Nutrition Facts : Calories 347 calorie, Fat 13 grams, SaturatedFat 4 grams, Carbohydrate 0 grams
CILANTRO CHICKEN
This recipe includes an easy to put together marinade that gives chicken breasts a nice flavor. It is great served with Mexican Rice and tortillas. Recipe is from Sunset Magazine and was submitted by Cheryl Brown.
Provided by cookiedog
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Pound the chicken breasts to an even thickness (about 1/2 in.) and place in a shallow baking pan.
- In a small bowl, mix lime juice, cilantro, garlic, honey, olive oil, salt, and pepper. Pour over chicken and turn pieces to coat evenly. Cover and chill at least 30 minutes or overnight.
- Lay chicken on a grill over medium heat (you can hold you hand over the surface only 4 to 5 seconds) and cook, turning once, until no longer pink in the center, 4 to 6 minutes per side.
Nutrition Facts : Calories 191.6, Fat 6.5, SaturatedFat 1.1, Cholesterol 75.5, Sodium 429.9, Carbohydrate 7.2, Fiber 0.3, Sugar 4.6, Protein 25.5
GARLIC-GINGER CHICKEN BREASTS WITH CILANTRO AND MINT
This chicken, which is the brainchild of my aunt Sonia, is legendary among our cousins. Until recently, though, no one knew what, exactly, went into it. Whenever my aunt would make it on a family vacation, she'd disappear for a half-hour and reemerge with a Ziploc bag filled with the marinade and the chicken breasts. No one (not even her only daughter, Isha) was allowed to know the contents. The marinating chicken would smell so good, I'd legitimately have thoughts about eating it raw, carpaccio-style (which is disgusting, I know!). Well, folks, I am here to tell you that, after much negotiation, I have finally pried that chicken recipe out of Sonia's hands. Both the marinade and the cooking method (low and sort of slow) feel ingenious to me, and the payoff is huge: Charred, spicy, slightly funky, juicy chicken that is equally wonderful by itself or rolled up in a roti, taco-style, and served with various salads and chutneys.
Provided by Priya Krishna
Categories dinner, easy, lunch, weeknight, poultry, main course
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Make the marinade: Add the garlic, ginger, mint, cilantro, lemon juice and 3 tablespoons oil to a large resealable bag. Seal the bag and massage to combine the ingredients into a paste. Add the coriander, turmeric, amchur (if using), red chile powder and salt, and seal the bag. Shake or massage to combine.
- Place the chicken breasts in the marinade and seal the bag tightly. Use your hands to gently massage the marinade onto the chicken breasts until each breast is coated. Refrigerate at least 2 hours and up to overnight.
- Warm a large lidded skillet over medium-high heat. Once the pan is quite hot, add the oil, swirling the pan to coat the entire surface. Reduce the heat to medium, remove the chicken from the marinade and shake gently to remove any excess marinade. Add it to the pan. Working in batches if necessary, cook the breasts, undisturbed, until lightly golden underneath, 1 to 2 minutes, then flip them and cook until lightly golden on the second side, 1 to 2 minutes.
- Reduce the heat to low, cover, and cook the chicken for 10 minutes (no peeking!). Turn off the heat (if you have an electric stove, take the pan off the heat) and let the chicken sit, covered, for 10 to 15 minutes, depending on the thickness of the breasts. Don't lift the lid, or you'll release the hot steam that finishes cooking the chicken.
- Check to make sure the breasts are cooked through: There shouldn't be any pink in the middle. If you have a meat thermometer, the chicken should register at least 165 degrees. Place the chicken on a cutting board, and slice each breast into strips. Garnish with mint and cilantro.
Nutrition Facts : @context http, Calories 460, UnsaturatedFat 13 grams, Carbohydrate 5 grams, Fat 19 grams, Fiber 1 gram, Protein 65 grams, SaturatedFat 3 grams, Sodium 483 milligrams, Sugar 0 grams, TransFat 0 grams
JUICY GRILLED CHICKEN BREAST WITH CILANTRO AND LIME
My husband was craving marinated grilled chicken, and since I was out of our normal marinade, I decided to make one of my own with the fresh herbs from my garden. It turned out to have a light, summery flavor and so juicy! Excellent when served with grilled corn on the cob!
Provided by brenda boyle
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 2h25m
Yield 2
Number Of Ingredients 7
Steps:
- Combine olive oil, cilantro, parsley, lime juice, garlic salt, and Cajun seasoning in a large bowl. Add chicken breasts and toss to coat. Marinate in the refrigerate for at least 2 hours, preferably overnight.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Grill chicken on the preheated grill until no longer pink in the center and the juices run clear, 10 to 15 minutes. Baste chicken with marinade as it cooks. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 1043.8 calories, Carbohydrate 16.4 g, Cholesterol 129.2 mg, Fat 92.2 g, Fiber 1.2 g, Protein 38.4 g, SaturatedFat 15.3 g, Sodium 1453.8 mg, Sugar 0.4 g
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GRILLED CILANTRO LIME CHICKEN - NATASHASKITCHEN.COM
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5/5 (69)Estimated Reading Time 3 minsServings 4Calories 377 per serving
- In a bowl, combine oil, lime juice, garlic, cilantro, salt, pepper, paprika, and honey for the marinade.
- Grill chicken 6-8 minutes per side, or until cooked through. Serve with a wedge of lime to squeeze over the cooked chicken and garnish with more cilantro if desired.
GARLIC-GINGER CHICKEN RECIPE | BON APPéTIT
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4.7/5 (78)Estimated Reading Time 5 minsServings 4
- Mix garlic, lemon juice, ginger, 3 Tbsp. oil, 1 Tbsp. cilantro, and 1 Tbsp. mint in a medium bowl to form a paste.
- Mix coriander, amchur, turmeric, salt, and chili powder in a small bowl. Add spice mixture to garlic-ginger paste and stir well to combine. Transfer marinade to a large resealable bag.
- Place chicken breasts in marinade and seal bag tightly. Using your hands, gently massage marinade onto chicken, making sure to evenly coat each breast. Chill 2 hours.
- Heat a large skillet over medium-high. Once pan is quite hot, add remaining 1 tsp. oil, swirling pan to coat the entire surface. Reduce heat to medium. Remove chicken from marinade and cook, undisturbed, until lightly golden on one side, 1–2 minutes. Flip chicken and continue to cook until golden brown on the other side, 1–2 more minutes. Reduce heat to low, cover, and cook (without peeking!) 10 minutes. Remove pan from heat and let chicken sit, covered, 10–15 minutes, depending on thickness of the breasts. Don’t uncover, or you’ll release the hot steam that cooks the chicken.
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