Cilantro Chicken Breasts Recipes

20-MINUTE BAKED LIME CILANTRO CHICKEN BREASTS

Steps:

• Preheat oven to 425F (use convection if you have it) and line a baking sheet with foil (optional but highly recommended, see Notes below)) for easier cleanup.
• Place the chicken on the baking sheet, and pound to an even thickness. I use an empty wine bottle, but a meat pounder or tenderizing tool, a rolling pin, or a heavy frying pan all work. The chicken doesn't need to be pounded 'thin', but it needs to be of pounded to a uniform thickness so it all cooks through at the same time.
• Evenly drizzle the chicken with olive oil and generously season with salt and pepper; set aside.
• To a small bowl, add the remaining ingredients (except the lime juice and cilantro), stir to combine, and evenly spoon the dry rub over the chicken on both sides. I add a bit more to the side that's facing up than the side that's on the bottom in contact with the baking sheet.
• Bake for about 20 minutes, or until chicken is cooked through (165F) and done.
• Evenly drizzle the chicken with fresh lime juice and evenly garnish with fresh cilantro. Allow the chicken to rest for 5 to 10 minutes before slicing into it (cover with foil if desired to keep it warmer). Resting the chicken really helps lock in the juices and moisture so don't skip this step.

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

CREAMY CILANTRO CHICKEN

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.

CHICKEN CILANTRO

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.

CHICKEN BREASTS CILANTRO

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

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.

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.

CILANTRO-STUFFED CHICKEN BREASTS

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.

JUICY GRILLED CHICKEN BREAST WITH CILANTRO AND LIME

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).