CHICKEN WITH JALAPENO CREAM SAUCE
This easy 20 minute chicken breast dish is packed with flavor from a homemade jalapeno cream sauce. It's quick, light, and super delicious.
Provided by Kristen McCaffrey
Categories Dinner
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 350. Season the chicken breasts with salt and pepper.
- Heat an oven proof pan over medium high heat. Add the vegetable oil. Once it is nice and hot, sear the chicken breasts on both sides and then place in the oven to cook for 20-25 minutes. You want the chicken to reach an internal temperature of 165 degrees but cooking time might vary slightly depending on the thickness of the breast.
- Using a small sauce pan, melt the butter over medium heat. Add the onions, jalapenos, and garlic and cook for about 3 minutes. Then whisk in the flour to create a roux.
- Turn the heat down to medium low and add the skim milk and evaporated milk. Cook for about 7 minutes until it begin to thicken. Turn off the heat and stir in the cheese. Taste and season with salt and pepper.
- Right before serving, squeeze the lemon over the chicken breasts and spoon the sauce over.
Nutrition Facts : ServingSize 6 oz., Calories 332 cal, Carbohydrate 12 g, Fat 10 g, Protein 43 g, Fiber 1 g, SaturatedFat 3 g, Cholesterol 97 mg, Sodium 209 mg, Sugar 10 g
CHICKEN WITH CREAMY JALAPENO SAUCE
My sister Amy came up with this recipe that makes standard chicken breasts a lot more exciting. My husband and I just love the wonderful sauce. -Molly Cappone, Lewis Center, Ohio
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings (2 cups sauce).
Number Of Ingredients 11
Steps:
- Sprinkle chicken with salt. In a large nonstick skillet over medium-high heat, brown chicken in oil on both sides. , Add the onions, broth, jalapenos and cumin. Bring to a boil. Reduce heat; cover and simmer until a thermometer reads 165°, 5-7 minutes. Remove chicken and keep warm., Stir cream cheese and sour cream into onion mixture until blended. Stir in tomatoes; heat through. Serve with chicken and rice.
Nutrition Facts : Calories 376 calories, Fat 13g fat (5g saturated fat), Cholesterol 83mg cholesterol, Sodium 389mg sodium, Carbohydrate 34g carbohydrate (8g sugars, Fiber 3g fiber), Protein 30g protein. Diabetic Exchanges
BAKED CHICKEN WITH PEACHES
Rushed? Need an elegant main dish to serve for an important occasion, that doesn't take a lot of preparation or time? This is it. This dish is not only easy and quick, it serves up beautifully as well. My family loves it. Tip: For a delicious sauce to serve over the chicken and peaches, mix 1/2 tablespoon cornstarch with 1/2 cup cold water and pour mixture into cooking juices. This mixture will thicken and become a sauce to pour over the chicken and peaches.
Provided by LOREERIN
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 45m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- Place chicken in the prepared baking dish, and sprinkle with 1/2 cup of brown sugar. Place peach slices over chicken, then sprinkle with remaining 1/2 cup brown sugar, ginger, cloves, and lemon juice.
- Bake for about 30 minutes in the preheated oven, basting often with juices, until chicken is cooked through and juices run clear.
Nutrition Facts : Calories 248.4 calories, Carbohydrate 30.3 g, Cholesterol 67.2 mg, Fat 2.8 g, Protein 24.6 g, SaturatedFat 0.8 g, Sodium 68.3 mg, Sugar 29.8 g
BAKED CHICKEN WITH PEACHES
Steps:
- Heat the oven to 350 F.
- In a wide, shallow bowl, combine the flour, salt, and pepper. Alternatively, put the flour mixture in a paper or plastic food storage bag. Coat the chicken with the flour mixture.
- Heat the oil in a Dutch oven or deep heavy skillet; brown chicken on all sides. Remove the chicken to a plate and discard the excess fat in the skillet. If the skillet is oven-safe, return the chicken to it. Otherwise, place the chicken in a baking dish. If you do remove it to the baking dish, pour about 1/4 cup of the orange juice into the pan and place it over medium-high heat for a few minutes to deglaze. Scrape up all of the browned bits. Pour the orange juice over the chicken.
- In a bowl, combine the orange juice, honey, vinegar, and chopped parsley. Pour the mixture over the chicken pieces. Cover the pan or baking dish and bake for 45 minutes.
- Add the drained sliced peaches to the pan and bake for 5 minutes longer.
Nutrition Facts : Calories 1001 kcal, Carbohydrate 40 g, Cholesterol 463 mg, Fiber 2 g, Protein 107 g, SaturatedFat 11 g, Sodium 893 mg, Sugar 26 g, Fat 43 g, ServingSize 4 servings, UnsaturatedFat 0 g
PAT'S CHICKEN WITH PEACHES AND JALAPENOS
Steps:
- Preheat oven to 450° F.
- Season chicken breasts with salt and pepper and arrange, skin sides up, in an 18- by 11 1/2-inch roasting pan. Drizzle chicken with oil and roast 20 minutes. Scatter peaches, onions, jalapeños, garlic, and lemon over and around chicken.
- Reduce temperature to 375° F. and roast chicken, covered with foil, 30 minutes more. Remove foil and roast chicken, basting occasionally with pan juices, until peaches and onions are soft, about 30 minutes more. Transfer chicken mixture to a platter, spooning any pan juices over it.
- Serve chicken with rice.
GRILLED CHICKEN BREASTS WITH SPICY PEACH GLAZE
Steps:
- Combine the peach preserves, olive oil, soy sauce, mustard, garlic and jalapeno in a medium bowl and season with salt and pepper. Reserve 1/2 cup.
- Preheat the grill. Brush the chicken with olive oil and season with salt and pepper. Place the chicken skin-side down and cook until golden brown, 6 to 7 minutes. Turn over and continue cooking for 5 to 6 minutes. Brush both sides with the peach glaze and continue cooking until done, an additional 4 to 5 minutes.
- Place the peach halves cut side down on the grill and grill for 2 minutes. Turn over, brush with the reserved 1/2 cup of peach glaze and grill until the peaches are soft, 3 to 4 more minutes.
Nutrition Facts : Calories 420 calorie, Fat 8.5 grams, SaturatedFat 1 grams, Cholesterol 76 milligrams, Sodium 461 milligrams, Carbohydrate 61 grams, Fiber 1 grams, Protein 26 grams, Sugar 55 grams
CHICKEN AND PEACHES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat a medium skillet with the butter over medium heat. Add the peaches and the juice of 1/2 lemon, and cook until tender and lightly golden, 10 minutes. Turn off the heat.
- While the peaches cook, heat 1 tablespoon extra-virgin olive oil, a turn of the pan, in a large skillet over medium-high to high heat. Cut the chicken breasts in half across the center of each breast to make 4 equal portions. Add the chicken breasts and thighs to the pan and season with salt and pepper, to taste. Cook until the chicken is cooked through, about 12 minutes, then remove to a plate and cover with foil.
- Drizzle the pan with the remaining extra-virgin olive oil, half a turn of the pan. Add the chopped shallot, and the ginger, and cook for 1 to 2 minutes. Stir in the stock, the preserves, hot sauce and Worcestershire sauce and season with black pepper, to taste. Cook over medium heat for a couple of minutes to thicken. Arrange the chicken and peaches on a platter and douse with peach sauce. Portions are 1 piece of light meat and 1 thigh per person.
GRILLED CHICKEN WITH PEACH SAUCE
My neighbor made this dish at a barbecue and I had to have the recipe. It is so easy and you will be surprised what a wonderful flavor the peaches give to the chicken!
Provided by SOMEONESWT
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat grill for medium heat and lightly oil the grate. Season chicken breast halves with salt and black pepper.
- Stir peach preserves, olive oil, soy sauce, garlic, and mustard in a bowl; season with salt and black pepper. Reserve about 1/2 cup peach sauce.
- Place chicken on preheated grill; cook until golden brown, 6 to 7 minutes, then flip chicken. Continue cooking for 5 to 6 minutes. Brush both sides of the chicken with peach sauce. Cook until no longer pink in the center and the juices run clear, 4 to 5 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Arrange peach halves cut side down on the grill. Grill for 2 minutes, flip, and brush with reserved 1/2 cup peach sauce. Continue to grill until peaches are tender, 3 to 4 minutes more.
Nutrition Facts : Calories 406.4 calories, Carbohydrate 59.3 g, Cholesterol 67.2 mg, Fat 7.9 g, Fiber 0.1 g, Protein 24.8 g, SaturatedFat 1.5 g, Sodium 352.3 mg, Sugar 54.1 g
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