CHICKEN WITH LEMON-CAPER SAUCE
A rich chicken dish, perfect for a special meal.
Provided by ALISSASMOM
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 30m
Yield 2
Number Of Ingredients 9
Steps:
- Mix together salt and flour in a small dish or plastic bag, then coat chicken and shake off excess. Heat olive oil in a skillet over medium-high heat. Shake excess flour from chicken, then brown in hot oil until both sides are golden-brown, and the inside has turned white and firm, 3 to 4 minutes per side.
- Remove the chicken, and set aside in a warm place. Pour white wine into the skillet, and allow to boil as you dissolve the cooked bits from the bottom of the pan. Add the lemon juice, and allow to come to a boil, cook for a few minutes until reduced by half.
- Sprinkle the cubed butter into the boiling sauce. Swirl and shake the pan vigorously to dissolve the butter, thus thickening the sauce. The butter must never come to rest, or the sauce will separate and become oily. Once the butter has completely incorporated, remove from heat and stir in capers.
- To serve, pour lemon-caper sauce over the chicken, and serve with a wedge of lemon.
Nutrition Facts : Calories 661.9 calories, Carbohydrate 29.2 g, Cholesterol 159.8 mg, Fat 39 g, Fiber 1.9 g, Protein 43.3 g, SaturatedFat 17.1 g, Sodium 372 mg, Sugar 1.2 g
GRILLED CHICKEN WITH SALSA
I know summer has arrived when I make this grilled chicken dish with all its fresh ingredients. The colorful salsa is bursting with zesty flavor. -Julie Simpson, North Aurora, Illinois
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings (3 cups salsa).
Number Of Ingredients 17
Steps:
- In a large resealable plastic bag, combine the first eight ingredients; add chicken. Seal bag and turn to coat; refrigerate for 4 hours. Meanwhile, in a small bowl, combine salsa ingredients. Cover and refrigerate until serving. , Drain and discard marinade. Grill, covered, over medium heat for 5-6 minutes on each side or until a thermometer reads 170°. Serve with salsa.
Nutrition Facts : Calories 185 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 178mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
GRILLED CHICKEN BREASTS WITH SALSA AND FRIED CAPERS
Provided by Moira Hodgson
Categories dinner, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Wipe the chicken pieces dry with paper towels. Combine two tablespoons olive oil with the garlic, lemon juice and rosemary. Mix well, spread over the chicken breasts and marinate them for 30 to 45 minutes.
- Meanwhile, preheat oven to 375 degrees. Oil a baking sheet and place the tomatoes on the sheet in one layer. Bake for 30 to 45 minutes or until they are browned and dried out (they will not look very attractive, but this does not matter).
- Rinse the capers under cold running water. Dry them well and dredge them with flour. Heat an inch of peanut oil until just below smoking (you can use a small saucepan) and deep fry the capers until they are golden brown. Drain them on paper towels.
- Chop the tomatoes and mix them with the parsley and ginger. Moisten with the remaining olive oil, season with salt and pepper and set aside.
- Preheat broiler or coals. Season the chicken breasts with salt and pepper and cook them for 10 to 12 minutes on each side or until they are done. Place them on a platter and top with the tomato-ginger mixture and sprinkle with the capers and parsley.
Nutrition Facts : @context http, Calories 526, UnsaturatedFat 37 grams, Carbohydrate 6 grams, Fat 48 grams, Fiber 2 grams, Protein 20 grams, SaturatedFat 9 grams, Sodium 515 milligrams, Sugar 2 grams, TransFat 0 grams
GRILLED CHICKEN BREASTS WITH GAZPACHO SALSA
Categories Blender Chicken Tomato Quick & Easy Backyard BBQ Cucumber Grill Grill/Barbecue Healthy Gourmet
Yield Serves 2
Number Of Ingredients 13
Steps:
- In a blender blend together the garlic paste, the vinegar, 2 tablespoons of the oil, the water, the cumin, the Tabasco, the bread, half the tomatoes, and salt and pepper to taste until the mixture is smooth, transfer the mixture to a bowl, and stir in the remaining tomatoes, the cucumber, the bell pepper, the onion, and the coriander or parsley.
- Brush the chicken with the additional oil, season it with salt and pepper, and grill it on a rack set 5 to 6 inches over glowing coals, or in a hot well-seasoned ridged grill pan, covered, over moderately high heat, for 5 minutes on each side, or until it is cooked through. Cut the chicken on the diagonal into 1/4-inch-thick slices and serve it with the salsa.
GRILLED CHICKEN BREASTS WITH SUN-DRIED & FRESH TOMATO SALSA
In the summer you just can't beat grilled chicken. This fresh salsa is a wonderful accompaniment and a perfect go with for those hot summer nights, when your garden is bursting to the seams with all those lovely tomatoes. Recipe is easily doubled or tripled for larger groups.
Provided by MarieRynr
Categories Chicken Breast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, combine the cherry tomatoes, sun dried tomatoes, capers, garlic, sherry vinegar, 1 tsp of the thyme, 3 TBS of the olive oil, 1/4 tsp salt and a few grinds of pepper.
- Set aside, stirring occasionally to let the flavours combine.
- Heat a gas grill to high.
- Put the chicken in a shallow pan or plate.
- Rub the chicken all over with the salt (about 1/2 tsp per piece), a few grinds of pepper, and the remaining 1 tsp thyme.
- Drizzle 1/2 teaspoons olive oil over each side of each pice of chicken and rub all over.
- Lay the butterflied breasts on the hot grill grates and cook, covered until the chicken has grill marks,about1 1/2 minutes.
- Flip the breasts and cook the second side in the same way for for a little less time, grilling for 1 minute in one direction, and 1 minute in another, until cooked through.
- Transfer the breasts to two warm serving plates, stir the tomato mixture and spoon equal amounts over each piece of chicken, garnishing with a sprig of thyme if you like.
Nutrition Facts : Calories 453.3, Fat 28.2, SaturatedFat 4.2, Cholesterol 103.8, Sodium 225.1, Carbohydrate 6.7, Fiber 2, Sugar 3, Protein 42.8
GRILLED CHICKEN BREASTS WITH FRESH STRAWBERRY SALSA
This is a wonderful grilled chicken recipe that is served with a spicy strawberry salsa. A great go to dish for fresh strawberries when in season!
Provided by sliceofsouthern
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 2h35m
Yield 4
Number Of Ingredients 15
Steps:
- Pound the chicken breast halves with a meat mallet until 1/2 inch thick. Season with salt and pepper and place into a resealable plastic bag or small baking dish. Whisk together 1 serrano chile, garlic, chili powder, and 2 tablespoons raspberry vinegar in a small bowl. Whisk in the olive oil until incorporated, then pour the marinade over the chicken breasts, squeeze out excess air, and seal. Place into the refrigerator, and marinate for 2 to 3 hours.
- While the chicken marinates, toss the strawberries with the mint and sugar in a bowl. Cover, and refrigerate 1 hour, then fold in the remaining serrano chile, red onion, and 2 tablespoons raspberry vinegar. Season to taste with salt and pepper. Let the salsa stand at room temperature for 20 minutes before serving.
- Preheat an outdoor grill for medium-high heat, and lightly oil grate.
- Remove the chicken breasts from the marinade, and shake off excess. Discard the remaining marinade. Cook the chicken on the grill until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. Serve with the strawberry salsa and a dollop of sour cream.
Nutrition Facts : Calories 408.1 calories, Carbohydrate 17.6 g, Cholesterol 103.2 mg, Fat 21 g, Fiber 2.2 g, Protein 36.8 g, SaturatedFat 4.9 g, Sodium 104.4 mg, Sugar 13.1 g
GRILLED CHICKEN AND ROMAINE WITH CAPER DRESSING
Grill the lettuce? Trust us, you'll make this dish again and again.
Provided by The Bon Appétit Test Kitchen
Time 40m
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Preheat barbecue (medium-high heat). Puree vinegar and next 4 ingredients in small processor until almost smooth. Season dressing to taste with salt and pepper. Combine chicken and 1/4 cup dressing in medium bowl. Sprinkle with salt and pepper.
- Let stand at room temperature 15 minutes. Place romaine, cut side up, on baking sheet. Drizzle with 1/4 cup dressing; turn to coat. Grill chicken until cooked through, about 6 minutes per side. Transfer to plate. Grill romaine until charred and slightly wilted on all sides, about 2 minutes.
- Transfer 1 chicken breast and 1 romaine spear to each of 4 plates. Drizzle chicken with remaining dressing, sprinkle generously with cheese, and serve.
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GRILLED CHICKEN BREASTS WITH TOMATO-CAPER SAUCE RECIPE
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5/5 (2)Total Time 30 minsCategory Healthy BBQ & Grilled Chicken Breast RecipesCalories 232 per serving
- To prepare sauce: Heat 1 1/2 tsp. oil in a large skillet over medium heat. Add garlic and cook, stirring, until fragrant, 30 seconds to 1 minute. Stir in tomatoes, wine, capers, and 1/4 tsp. each salt and pepper; cook until the liquid has evaporated slightly, about 4 minutes. Stir in butter; cook, stirring, until the sauce has thickened slightly and the tomatoes are soft, 1 to 2 minutes. Remove from heat and stir in basil. Keep warm.
- To prepare chicken: Place chicken between 2 sheets of plastic wrap; pound with a mallet to 1/2-inch thickness. Rub with oil and sprinkle with salt and pepper. Grill the chicken until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 4 to 5 minutes per side. Serve the chicken with the sauce.
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