Chicken Mint And Parsley Spread Recipes

CHICKEN WITH GARLIC, BASIL, AND PARSLEY

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13 inch baking dish with cooking spray.
• Sprinkle 1 teaspoon parsley and 1 teaspoon basil evenly over the bottom of the baking dish. Arrange chicken breast halves in the dish, and sprinkle evenly with garlic slices. In a small bowl, mix the remaining 2 teaspoons parsley, remaining 2 teaspoons basil, salt, and red pepper; sprinkle over the chicken. Top with tomato slices.
• Bake covered in the preheated oven 25 minutes. Remove cover, and continue baking 15 minutes, or until chicken juices run clear.

PARSLEY AND MINT SALAD WITH CHIPOTLE VINAIGRETTE

Steps:

• Bring a small pan of lightly salted water to a boil. Blanch the sliced garlic for about 3 minutes, and drain. Set aside.
• In a small bowl, whisk together the lemon juice, orange juice, salt, and pepper. Drizzle in the olive oil in a slow, thin stream, whisking all the time, until emulsified. Stir in the minced chiles.
• Place washed and dried greens in a bowl, add the slivered garlic and the dressing, and toss to coat evenly. Place a mound of greens on each plate.
• Note: To pickle chipotle peppers, combine 6 peppers that have been stemmed and, if desired, seeded with 2 cups of red wine vinegar in a small non reactive saucepan. Bring to a boil, then reduce the heat so the vinegar is simmering. Cook, covered, for 5 minutes. Set aside to cool, then store in a glass jar in the refrigerator for up to 3 months.

CHICKEN, MINT AND PARSLEY SPREAD

Steps:

• Heat 1/4 cup oil in a sacepan over medium heat. Add onion, and cook until softened, about 8 minutes. Add garlic, and cook stirring, 2 minutes. Add chickpeas, and cook 3 minutes. Remove from heat; let cool for 15 minutes.
• Add chickpea mixture, mint, parsley, lemon juice, and salt to a food processor. Season with pepper and purée. With machine running, add remaining 1/4 cup oil in a slow steady stream, mixing until emulsified. (Spread can be refrigerated in an airtight container p to 3 days). Transfer to a serving bowl and drizzle with oil. Serve with pitas.

CHICKPEA, MINT, AND PARSLEY SPREAD

Steps:

• Heat 1/4 cup oil in a saucepan over medium heat. Add onion, and cook until softened, about 8 minutes. Add garlic, and cook, stirring, 2 minutes. Add chickpeas, and cook 3 minutes. Remove from heat; let cool 15 minutes.
• Add chickpea mixture, mint, parsley, lemon juice, and salt to a food processor, season with pepper, and puree. With machine running, add remaining 1/4 cup oil in a slow, steady stream, mixing until emulsified. Transfer to a serving bowl, and drizzle with oil. Serve with pitas.