BASIL CHICKEN HASH
Steps:
- Preheat the oven to 350 degrees F.
- Place the chicken breasts on a baking sheet. Loosen the skin from the meat with your fingers, leaving one side attached. Place 4 basil leaves under the skin of each chicken breast. Pull the skin over as much of the meat as possible so the chicken won't dry out. With your hands, rub each piece with olive oil and sprinkle very generously with salt and pepper. Bake the chicken for 35 to 40 minutes, until the skin is lightly browned and the chicken is just cooked through. Set aside until cool enough to handle, then remove the meat from the bones. Cut the chicken in large dice pieces and set aside.
- Melt 4 tablespoons of the butter in a large saute pan. Add the potatoes and onions, 1 teaspoon salt and 1/2 teaspoon pepper and saute over medium heat for about 10 minutes, until evenly browned and cooked through.
- In a separate saute pan, melt the remaining 2 tablespoons of butter. Add the red peppers, garlic, thyme, paprika, tomato paste, 1 teaspoon salt and 1/2 teaspoon pepper and saute over medium heat for about 5 minutes, until the edges of the peppers are seared.
- Add the chicken and the pepper mixture to the potatoes and heat through. Add the scallions and parsley, toss together and place on a serving platter.
- Serve with sour cream, Cheddar and sliced lemons.
CHICKEN HASH
Steps:
- In medium saute pan, add 2 ounces olive oil, onions, garlic, and peppers and saute until translucent. Add chicken and brown on all sides. Remove half of the onion and pepper mixture.
- Continue to cook chicken and deglaze with beer, water, and lime juice, salt and pepper, let simmer for 45 minutes until chicken begins to fall off the bone. Remove chicken, let cool. Remove bone and remaining skin, and shred with forks.
- In same saute pan, reduce mixture until thick. Remove mixture from the pan, add the remaining 2 ounces oil and potatoes and fry potatoes until crispy. Add onion and pepper mixture and shredded chicken. Press mixture together as it cooks and form into 1/2-inch cake. Flip over to brown both sides.
- Top with diced tomatoes and queso fresco.
SUMMER CHICKEN AND VEGETABLE SKILLET
Looking for a new recipe to make for dinner tonight? Whip up this easy Summer Chicken and Vegetable Skillet dish in just 30 minutes using Bear Creek® Chicken Noodle Soup Mix, fresh veggies, and tasty chicken.
Provided by Bear Creek
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oil in large nonstick skillet over medium-high heat and brown chicken in 2 batches. Transfer to a plate.
- Stir water and soup mix into the skillet and bring to a boil over high heat. Return chicken to skillet.
- Reduce heat to low and simmer 5 minutes. Stir in zucchini and cook 3 minutes.
- Stir in tomatoes and spinach and cook 2 minutes or until noodles are tender. Stir in lemon juice.
Nutrition Facts : Calories 344.1 calories, Carbohydrate 32 g, Cholesterol 104.6 mg, Fat 10.2 g, Fiber 2.5 g, Protein 30 g, SaturatedFat 2.2 g, Sodium 1116.6 mg, Sugar 3.3 g
PAN SEARED CHICKEN BREAST WITH HERB JUS AND POTATO-VEGETABLE HASH
Provided by Robert Irvine : Food Network
Time 30m
Yield 2 servings
Number Of Ingredients 23
Steps:
- Heat a large saute pan over high heat and add the oil. Season both sides of chicken breast with salt and pepper, to taste. Sear the chicken, skin side down, 4 to 5 minutes. Reduce the heat to medium, flip the chicken, cover the pan and cook on second side for 7 to 8 minutes.
- After second side has been cooked, add the wine, garlic, and herbs and continue to cook until the liquid is reduced by half.
- Transfer the chicken to a serving platter and allow it to rest.
- Remove the pan from the heat and whisk in the butter, scraping up the bits from the bottom of the pan.
- Serve the chicken with Potato-Vegetable Hash and the pan sauce. Garnish with chives.
- Using a box grater, shred the potato, zucchini and squash, and add them to a large bowl.
- Stir in the onion, egg, flour, garlic, herbs, and Cajun spice. Blend well. Add more flour if mixture is too wet. The mixture should hold its shape when squeezed.
- Heat a large saute pan over medium heat. Add 2 tablespoons grapeseed oil. Portion the hash into 2 cakes, then gently put them in the pan. Cook until golden brown, about 2 to 3 minutes, then flip and cook until the other side is browned. Remove them from the pan to a paper towel and season with salt, to taste. Serve warm.
SUMMER VEGETABLE AND CHICKEN HASH
Vegetables seldom make an appearance at breakfast time. But sweet tomatoes and fresh corn transform a standard brunch dish into a nutritional powerhouse. There's no need to peel the potatoes. Keeping the skins on is easier and more beneficial: They're loaded with vitamin B6, potassium, and iron.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 11
Steps:
- Heat a 12-inch nonstick skillet over high heat. Add chicken. Cook, stirring occasionally, until golden brown, about 2 minutes; transfer to a bowl.
- Add 2 teaspoons oil and the potatoes to skillet. Cook, stirring occasionally, until golden brown, about 4 minutes; transfer to a small bowl.
- Add remaining teaspoon oil, the corn, 2 tablespoons scallion, and the jalapeno to skillet, and cook, stirring occasionally, until corn turns dark brown in spots, about 2 minutes (some kernels may pop). Add tomatoes, and cook until skins just begin to soften, about 1 minute. Add stock, salt, pepper, and reserved chicken; bring to a boil. Fold in reserved potatoes, and sprinkle with marjoram and remaining 2 tablespoons scallion.
Nutrition Facts : Calories 137 g, Cholesterol 22 g, Fat 3 g, Fiber 2 g, Protein 11 g, Sodium 364 g
CHICKEN THIGHS WITH ROOT VEGETABLE HASH
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F. Heat 2 tablespoons vegetable oil in a large ovenproof skillet over medium-high heat. Season the chicken with 1 teaspoon salt and a few grinds of pepper. Add to the skillet skin-side down and cook until golden, about 5 minutes. Pour off most of the fat from the skillet; transfer the skillet to the oven (do not flip the chicken). Roast 5 minutes, then flip the chicken and roast until cooked through, about 15 more minutes.
- Meanwhile, cook the bacon in the remaining 1 tablespoon oil in a large pot over medium-high heat until crisp, about 5 minutes. Remove with a slotted spoon and drain on paper towels, reserving the drippings in the pot.
- Add the mushrooms, carrots, parsnips, turnips, red onion, 2 tablespoons water, 1/2 teaspoon salt and a few grinds of pepper to the pot. Cook, stirring occasionally, until the vegetables are tender, about 12 minutes. Return the bacon to the pot along with the parsley and thyme. Serve the chicken with the vegetables.
Nutrition Facts : Calories 676 calorie, Fat 49 grams, SaturatedFat 13 grams, Cholesterol 140 milligrams, Sodium 1126 milligrams, Carbohydrate 22 grams, Fiber 6 grams, Protein 37 grams
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HASHBROWN CHICKEN VEGETABLE POT PIE CASSEROLE RECIPE
From themom100.com
5/5 (1)Category Main CourseCuisine AmericanTotal Time 1 hr 15 mins
- Heat 1 tablespoon of the olive oil in a very large skillet, Dutch oven, or wok over medium-high heat. Add the garlic, onions, potatoes, carrots, and celery and sauté to soften for 4 minutes. Add the broccoli, season with salt and pepper, and sauté until the vegetables are coated with the onion mixture, 1 minute. Add ½ cup of the broth, stir, and cover. Simmer until all of the vegetables are just crisp-tender and the liquid is mostly evaporated, about 3 minutes. Stir in the peas and the corn. Transfer the entire mixture to a 13x9 inch pan. Return the skillet to the stove.
- Heat another 1 tablespoon olive oil in the pan over medium-high heat. Add the mushrooms and rosemary and sauté until the mushrooms are golden brown, 5 minutes. Add them to the vegetable mixture and return the pan to the stove.
- Melt the butter in the pan over medium heat. Whisk in the flour and whisk occasionally until it turns blond in color, about 3 minutes. Add the remaining 3 1/2 cups broth and bring to a simmer over high heat. Lower the heat back to medium and simmer, whisking occasionally, until the sauce has thickened, about 3 minutes. Season with salt and pepper, stir in the chicken, cream and parsley, and cook for 3 minutes more. Pour the sauce over the vegetable mixture and stir so that everything is well combined.
CHICKEN & VEGGIE HASH RECIPE | MYRECIPES
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- Heat a cast-iron skillet over medium-high heat. Add remaining 3 tablespoons oil and potatoes; cook 4 minutes. Stir in onion mixture, bell peppers, 1 tablespoon oregano, salt, black pepper, chicken, half of cheese, and garlic cream. Cook 2 minutes. Stir in half-and-half.
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