CHICKEN CILANTRO
Don't let the color scare you! It's bright green! This is an extremely easy and tasty family recipe. Variations can definitely be made to taste...sometimes I use chicken (boneless or not)...sometimes I use shrimp...sometimes I use both. My family makes it with chicken innards (gizzards, heart, etc.) which I'm not too keen on eating. Hey, but with this soup it's to each his or her own.
Provided by Ds R.
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Heat the oil in a large pot over medium-high heat, and saute the onion until tender. Place the chicken in the pot, and cook until lightly browned.
- Puree the cilantro, garlic, and 1/3 cup water in a blender or food processor. Mix into the pot with the chicken and onions. Cook and stir about 5 minutes, until mixed and heated through. Pour enough water into the pot to cover all ingredients.
- Mix the hominy, rice, and bouillon into the pot. Bring to a boil, reduce heat, cover, and simmer 20 minutes, or until rice is tender. Increase the amount of water as needed to attain desired consistency. Season with salt and pepper.
Nutrition Facts : Calories 291 calories, Carbohydrate 40.4 g, Cholesterol 40.7 mg, Fat 4.9 g, Fiber 2.9 g, Protein 19.7 g, SaturatedFat 1 g, Sodium 386.1 mg, Sugar 2.3 g
ROASTED LIME AND CILANTRO CHICKEN BREASTS
Steps:
- Gather the ingredients.
- Put the chicken in a large plastic sealable food storage bag or covered container. Combine the vegetable oil, cilantro, garlic, lime juice and zest, salt, and pepper. Pour the mixture into the bag or container and turn to coat the chicken thoroughly; cover the container or seal the bag. Refrigerate for about 2 to 4 hours to marinate , turning from time to time.
- Preheat the oven to 375 F (190 C/ Gas 5). Line a 13 x 9 x 2-inch baking pan or rimmed baking sheet with foil and spray lightly with nonstick cooking spray .
- Arrange the chicken, skin-side up, in the baking pan.
- Bake for 40 to 50 minutes, or until chicken registers at least 165 F/73.9 C on an instant-read thermometer, the minimum safe temperature for chicken and other poultry products.
- Serve and enjoy! Tips and Variations
Nutrition Facts : Calories 324 kcal, Carbohydrate 1 g, Cholesterol 102 mg, Fiber 0 g, Protein 37 g, SaturatedFat 2 g, Sodium 354 mg, Sugar 0 g, Fat 18 g, ServingSize 4 servings, UnsaturatedFat 0 g
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
CHICKEN BREASTS CILANTRO
Make and share this Chicken Breasts Cilantro recipe from Food.com.
Provided by MizzNezz
Categories Chicken
Time 47m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine lime juice, oil, and honey in shallow dish.
- Dip chicken in lime mix.
- Coat chicken with tortilla crumbs.
- Place in ungreased 11x7 baking dish.
- Bake, uncovered at 350* for 25 minutes.
- Mix salsa and cilantro.
- Pour over chicken.
- Sprinkle with cheese.
- Bake for 6 minutes more.
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
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
LIME CILANTRO SAUTEED CHICKEN BREAST
This was a big hit with my son and other family members. Also works very well on sauteed shrimp and fish and the frozen breaded Clam Strips. I throw frozen Chicken Breast in the frying pan on medium heat for this one. They turn out just as well as if thawed. This is a great pairing.
Provided by Gary Hancq
Categories Poultry Appetizers
Time 50m
Number Of Ingredients 7
Steps:
- 1. Over medium heat place Chicken Breast un-thawed or thawed in frying pan to which you fave added a pat of butter and a teaspoon of olive oil. When first side has cooked somewhat, flip to other side. Continue flipping every 3 or 4 minutes. Cook 7 to 10 minutes.
- 2. When breast appears 2/3 to 3/4 done add 1/4 stick butter and 2 tablespoons of olive oil and the Lime Juice and Cilantro, to the pan. (Garlic is Optional)
- 3. I test that they are cooked through by slicing a little and checking.
- 4. Plate the Chicken Breasts and spoon on some of the sauce. Serve with rice, potatoes or your choice. Again -- This works very well for Shrimp, Fish, Breaded Clam sticks or other Sea Food. Margarita Anyone?
- 5. Hint: I sometimes prepare the sauce separately by heating in the microwave. You'll need some salt to bring out the lime juice and cilantro. I add some sauce to pan and reserve some for plating. It's What's for Supper? Really.
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
THE ULTIMATE CHICKEN NOODLE SOUP
My first Wisconsin winter was so cold, all I wanted to eat was homemade chicken noodle soup. Of all the chicken noodle soup recipes out there, this type of soup is my favorite and is in heavy rotation from November to April. It has many incredibly devoted fans.-Gina Nistico, Denver, Colorado
Provided by Taste of Home
Time 1h
Yield 10 servings (about 3-1/2 quarts).
Number Of Ingredients 15
Steps:
- Pat chicken dry with paper towels; sprinkle with salt and pepper. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons., Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes., Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes., Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. If desired, adjust seasoning with additional salt and pepper. Discard bay leaves.
Nutrition Facts : Calories 239 calories, Fat 12g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 1176mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein.
CILANTRO SALSA-VERDE CHICKEN
Make and share this Cilantro Salsa-Verde Chicken recipe from Food.com.
Provided by Denise
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat butter in a saucepan over medium heat.
- Add onion and garlic and saute until soft.
- Add chicken breasts and saute until golden brown.
- Add salsa verde, chicken broth and cilantro.
- Reduce heat to low and simmer for 3 to 5 minutes.
- Serve over rice or couscous and sprinkle with the chopped fresh tomatoes and green onion.
Nutrition Facts : Calories 371.8, Fat 21.1, SaturatedFat 7.6, Cholesterol 108.1, Sodium 978.3, Carbohydrate 10.4, Fiber 1.1, Sugar 7.9, Protein 32
AMAZON FRIED CHICKEN BREASTS WITH CILANTRO SAUCE
A wonderful & quick recipe from Michael Cordúa, a 1994 Best New Chef, now chef-owner of Churrascos, Amazon and Américas in Houston. SERVE WITH: Tomato salad.
Provided by NcMysteryShopper
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a blender, combine the cilantro, garlic, jalapeño, vinegar and water and puree. Transfer to a bowl and whisk in the mayonnaise. Cover and refrigerate.
- In a shallow bowl, lightly beat the eggs. In another shallow bowl, combine the flour, salt and pepper. Spread the potato chips in a third bowl. Lightly coat the chicken with the flour, shaking off any excess, then dip in the beaten eggs. Coat the chicken with the potato chips.
- Heat the oil in a large nonstick skillet until shimmering. Add the chicken and cook over moderately high heat until golden and cooked through, about 5 minutes per side. Transfer to plates. Serve at once with the cilantro sauce.
Nutrition Facts : Calories 791.7, Fat 46, SaturatedFat 9.4, Cholesterol 219.7, Sodium 919.5, Carbohydrate 46.8, Fiber 2.5, Sugar 5.8, Protein 47.5
GRILLED CHICKEN WITH CILANTRO MARINADE
This has become a quick and easy favorite that we frequently make on the grill. Despite the ease of prep, it is bursting with flavor. It is from the Black Dog Tavern's Summer on the Vineyard Cookbook.
Provided by Dr. Jenny
Categories Chicken Breast
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Mix together the marinade ingredients in a deep bowl. Add the chicken breasts and turn to coat completely. Cover the bowl and refrigerate.
- Marinade for about 1 hour. You can leave the chicken in the marinade longer, but because the mixture is very acidic, the chicken will begin to appear poached.
- Preheat your grill. Cook the chicken over medium hot coals for about 3-5 mins per side.
- Serve and enjoy.
CILANTRO-STUFFED CHICKEN BREASTS
There's more to these stuffed chicken breasts than cilantro-namely garlic, diced tomatoes, grated Parmesan and crushed buttery crackers.
Provided by My Food and Family
Categories Chicken
Time 1h5m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Make 3-inch-long cut in one long side of each chicken breast to form pocket, being careful to not cut all the way though to opposite side of chicken. Place chicken in bowl; drizzle with 1/4 cup dressing. Refrigerate 30 min. to marinate.
- Heat oven to 375°F. Combine cracker crumbs, 1/4 cup cilantro, garlic and remaining dressing. Remove chicken from marinade; discard marinade. Spoon about 3 Tbsp. crumb mixture into pocket in each chicken breast; place on foil-covered baking sheet sprayed with cooking spray.
- Bake 25 min. or until chicken is done (165ºF). About 5 min. before chicken is done, cook tomatoes just until warmed.
- Combine cheese and remaining cilantro. Top chicken with tomatoes; sprinkle with cheese mixture.
Nutrition Facts : Calories 300, Fat 13 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 70 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 27 g
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
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5/5 (1)Total Time 1 hr 15 minsCategory DinnerCalories 96 per serving
- The first step is to make the marinade: This marinade is made with a combination of 4 garlic cloves (minced), 2 tablespoons of lime juice (about 2 limes), 1 tablespoon rice vinegar, 1 teaspoon avocado oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon onion powder, 1 teaspoon chili powder, 1/8 teaspoon paprika, and a pinch of cumin (optional). Mix all these ingredients in a small container, whisk until all well combined.
- Place the chicken in a storage bag or airtight container and add the marinade. Place it in the fridge and marinate the chicken for at least 30 minutes to get the full flavor experience.
- Preheat the oven to 350 F . Place the chicken breast on a baking sheet or pan, add the vegetables. Add 1/3 cup of white wine or chicken stock.
- Bake in the oven for 40 minutes or until the chicken reaches an internal temperature of 165F degrees. Use a meat thermometer, or you can pierce the chicken with a knife; if the chicken’s juices run clear, it means it needs more cooking time. After the meat is done, remove it from the oven and let it rest for at least 10 minutes before serving it.
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