Because chicken cutlets are much thinner than whole chicken breasts, they cook much more quickly and save time. You can buy chicken breasts already sliced into cutlets, or simply cut whole boneless breasts in half horizontally. Asparagus works beautifully in this recipe, but snow peas or sweet peppers would be delicious as well, so work with whatever you happen to have on hand.
This is a delicious recipe that is soo easy and takes so little time-unlike real rissoto. It's the perfect weeknight dinner, served with a grilled chicken breast and a green salad.
M&M Meat Shops is an institution throughout Canada that sells boxes of frozen meats and prepared foods. Two of their most popular items are breaded chicken breasts and fish fillets. Here we offer a delicious sauce for either that can be prepared while the chicken or fish is baking. Whether you use M&M Meat Shops' prepared chicken and fish or coat your own with our tasty breading recipe, you will be sure to enjoy this simple meal, cooked in a jiffy.
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
The inspiration for this dish was a simple seasonal meal with great flavour. I wanted to make a dish that was easy to prepare with at least some components that could be made ahead of time. A Saturday morning trip to the local farmer's market was what inspired the ingredients in this recipe; locally grown asparagus, fresh Ontario goat's cheese, organically raised local chicken breasts and I was on my way! They key to this recipe is simple and flavourful ingredients. Using ingredients that are in season makes a big difference since this is the time when they are at their flavour peak. I decided to serve the chicken with a fresh spring salad using some of the same ingredients from the chicken. It would also be nice with a crusty baguette and a warm bowl of soup. The simplicity of the flavours in this dish make it easy to pair with other foods. The result was a delicious springtime meal that was perfect for a casual night with friends. Buying local and seasonal ingredients allowed me to stay way under my $100 budget and the ease of preparing the meal allowed me to spend time with my guests - which is what entertaining is all about!
I like to prepare dishes for guests that allow me to enjoy their company. In order to do this, I select dishes that can be prepared before the guests arrive and are already cooking while we are enjoying their company. My "Sure to Please" Chicken Cacciatore is a prime example of this. Over time I have made several adjustments to enhance the flavour while at the same time using healthy alternatives (eg. skinless chicken thighs and breasts; I saute ingredients in extra virgin olive oil instead of butter). Because this dish has an Italian flare, so do all the other dishes that I serve before, during and after this meal. I serve an antipasta tray as an appetizer, and toasted garlic bread, a tossed green salad with an oil and vinaigrette dressing, whole wheat spaghetti, and the same wine that is in the cacciatore. For dessert I serve Tiramisu (also made ahead). As a result, most of my work is complete before company arrives. I have shared this recipe with women who say they do not cook and I have received rave reviews from all of them - their guests loved it so much that one man ate the leftovers for breakfast the next morning. I like to make this dish in the summer, when I can use fresh produce from my vegetable garden or from the local farmer's market. My inspiration for this recipe is that I love to cook and entertain. This recipe is full of flavour, easy to prepare and tastes like you were in the kitchen all day (what a bonus!).
This recipe is an homage to slow cooking, fine Canadian ingredients and a nod towards the 100 km diet. On a fall or winter's afternoon, I love braising so that my house is redolent that my guests know that they are in for a mouth-watering treat when they walk through the front door. Although this recipe calls for Cornish hens, chicken breasts or legs may be substituted. This dish and sauce makes a great companion with mashed potatoes or wild rice and a vegetable. Green beans with either crumbled goat cheese or toasted slivered almonds makes a great side dish. I have an excellent side dish, Shiitakes and Manitoba wild rice that I would love to submit along with the Cornish hens. However your contest only permits one entry per contestant. For a stunning presentation, plate on either a white or light coloured dish. Garnish with fresh herbs (like thyme used in the recipe or minced flat leaf parsley). This can go easily well with either a white or red wine (e.g. an oaked Chardonnay, or lighter red - both Canadian, of course).
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.
