Thursday, July 9, 2009

Stuffed Chicken, Tequila Jalapeno Chicken, & Chicken Piccata

I will apologize in advance for the terrible picture quality but I will tell you that each of the chicken dishes were amazing and the pictures don't do them any justice! I do have a reason for making three different entrees though... I had about 2lbs of chicken breast hanging out in my freezer and I decided it needed to be cooked as it was coming up on the 2-3 month old mark. I decided to make all three recipes that way I had meals already for the week ahead. One for dinner that night, one for lunch and the last for dinner the next day. Basically it was three large chicken breast that I sliced in half to make six pieces, two for each recipe. Each recipe had about 2-4 servings each depending on who is eating the dish :)

To make the Lemon Chicken Piccata you need:
2 tablespoons capers
olive oil
chicken breast, pounded thin
salt & pepper
1/2 cup chicken broth
clove garlic
drop of honey
lemon (half for juice/half sliced)
2 tablespoons cold butter

Heat olive oil in pan over medium-high heat, add capers and cook for about a minute then remove from pan. Season chicken with salt & pepper, then saute in pan until they are golden brown on each side, remove from heat. Add garlic to pan, then chicken broth and scrape the sides to deglaze the pan. Turn up heat so the broth will boil, add lemon juice and honey . Turn off the heat and add the butter to thicken up the sauce, as it thickens toss in about half of the cooked capers. Pour sauce over chicken when ready to serve, add lemon slices and leftover capers to garnish... enjoy :)

To make the Tequila Jalapeno Chicken you need:
Chicken breast, diced
1/2 cup Tequila
juice of one lime
dash of chili powder
diced jalapeno
1 tablespoon of minced garlic
salt & pepper
olive oil

Add entire mixture into zip-top bag, refrigerate for at least 2 hours but no more than overnight. When ready to cook, heat olive oil in pan over medium-high heat. Add chicken and cook until slightly brown (about 5 minutes). That's it, told you it was easy :)

To make the Stuffed Chicken you need:

Feta Cheese
Sun-dried Tomatoes (by the julienne cut ones and dice them yourself)
Garlic (I use minced garlic in the jar)
Balsamic Vinegar
Salt & Pepper
Olive Oil
White Wine
Olive Oil
Chicken Breast

In a bowl mix together the cheese, vinegar, tomatoes, and basil. Season the chicken with salt and pepper, then place cheese mixture onto chicken and wrap the chicken up, secure with toothpick. In a skillet heat olive oil and garlic, add chicken and cook for about 5-6 minutes. Remove chicken, deglaze pan with wine, place chicken back in pan and simmer until ready to serve.

1 comment:

  1. this looks really yum

    subbing to your feed so you can help me feed my family


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