SPICED CHICKEN BREASTS WITH DATES
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425˚. Bring a medium saucepan of salted water to a boil. Season the chicken with salt, pepper, the paprika and brown sugar. Heat 2 tablespoons vegetable oil in a large ovenproof skillet over medium-high heat. Add the chicken, reduce the heat to medium and cook until browned, 6 minutes. Flip the chicken; transfer the skillet to the oven. Bake until cooked through, 10 minutes. Remove the chicken to a plate and cover with foil.
- Pour off the juices from the skillet; reserve. Add the remaining 1 tablespoon oil to the skillet and set over medium-high heat. Add the shallots and cook, undisturbed, until browned, 4 to 5 minutes. Toss; cook until tender, 2 more minutes. Add the dates and vinegar; cook until the vinegar is reduced, 2 minutes. Add the chicken broth, bring to a simmer and cook until reduced, 3 to 4 minutes. Add the reserved skillet juices and any juices from the plate of chicken.
- Meanwhile, cook the noodles in the boiling water as the label directs. Reserve 1/2 cup cooking water, then drain the noodles and return to the pan. Add the butter and 1/4 cup of the reserved cooking water. Toss until coated, adding more cooking water as needed. Season with salt and pepper and stir in 3 tablespoons parsley.
- Slice the chicken and top with the sauce. Serve with the noodles; sprinkle with the remaining 1 tablespoon parsley.
HOT DATE WITH A CHICKEN
A date, apricot, and cayenne pepper stuffing fills these baked chicken breasts.
Provided by JackiMilazzo
Categories Chicken Breasts
Time 55m
Yield 2
Number Of Ingredients 11
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Combine the dates, apple, apricots, raisins, orange zest, and orange juice in a small bowl. Season with cayenne pepper, cardamom, and mace; mix well.
- Place the chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of about 1/4 inch. Mound the fruit filling on the flattened breasts and roll up, tucking in the ends. Secure the chicken with toothpicks.
- Heat the vegetable oil in an oven proof skillet over medium-high heat. Add the chicken breasts, and cook until browned on all sides, about 5 minutes. Place in the preheated oven, and continue cooking the chicken breasts until the filling is hot and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 447.2 calories, Carbohydrate 36.3 g, Cholesterol 96.9 mg, Fat 18.1 g, Fiber 4.2 g, Protein 36.7 g, SaturatedFat 3.3 g, Sodium 87.7 mg, Sugar 28.3 g
HOT DATE WITH A CHICKEN
A date, apricot, and cayenne pepper stuffing fills these baked chicken breasts.
Provided by JackiMilazzo
Categories Chicken Breasts
Time 55m
Yield 2
Number Of Ingredients 11
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Combine the dates, apple, apricots, raisins, orange zest, and orange juice in a small bowl. Season with cayenne pepper, cardamom, and mace; mix well.
- Place the chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of about 1/4 inch. Mound the fruit filling on the flattened breasts and roll up, tucking in the ends. Secure the chicken with toothpicks.
- Heat the vegetable oil in an oven proof skillet over medium-high heat. Add the chicken breasts, and cook until browned on all sides, about 5 minutes. Place in the preheated oven, and continue cooking the chicken breasts until the filling is hot and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 447.2 calories, Carbohydrate 36.3 g, Cholesterol 96.9 mg, Fat 18.1 g, Fiber 4.2 g, Protein 36.7 g, SaturatedFat 3.3 g, Sodium 87.7 mg, Sugar 28.3 g
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