Stuffed chicken breasts are elegant entertaining fare. Boneless breasts are fine, too, as long as they have a good covering of skin.
Chicken breasts frozen right in the marinade eliminates the usual time lag required for this type of seasoning.
Chicken breasts pick up flavour from a tangy-sweet marinade in this easy dish.
A quick lemon-garlic marinade breathes life into plain boneless, skinless chicken breasts. Cutting the breast in half horizontally whittles cooking time down to just 6 to 8 minutes on the grill.
Chicken breasts are like an artist's canvas that awaits an overlay of colourful flavours. Here citrus, heat and tequila paint chicken in party fare.
Marinating and quick-cooking the chicken breasts keeps the meat juicy.
Because most of the fat in chicken is in the skin, removing it — and its 16 grams of fat — makes chicken a lean choice. The parsley, lemon and garlic topping does the job the skin usually performs, keeping the breasts moist and juicy. Serve with rice pilaf and Honey Acorn Squash. Pop the squash into the oven 15 minutes before adding the chicken.
Chicken breasts are so easy to prepare that any variation of this elegant entrée can be ready in just 30 minutes.
Elwira Slavutych is known throughout Edmonton's Ukrainian community as a fine cook. One of her acclaimed poultry recipes is a whole chicken stuffed with rice and mushrooms, then baked in cream and butter. Keeping all the good, rich Ukrainian flavours, we're substituting breasts.
Serve with: Sliced beets and garlic pickles drizzled with oil
Breasts of Chicken Stuffed with a combination of Lamb Loin and Pork Tenderloin, mixed with Blue cheese and Spices--Served on a Bed of oregano noodles--a side of Baby Bok Choi/Wee Spinach Petals--A Unique and delicious way of flavouring chicken and provides a low fat meal with protein and vitamin punch to remember..its fast and easy to prepare.
