Two Scrumptious Chicken Breast Recipes to Impress Your Family!
Chicken breasts are not just nourishing but is also versatile in terms of cooking style. They are cooked effortlessly and are also low in fat. The low fat characteristic of chicken tells that that their moisture content is less and therefore they tend to dry up soon. Lets take a look at some interesting chicken breast recipes that is sure to entice your taste buds.
Chicken Breast Enchiladas
INGREDIENTS
* 1 (10.75 ounce) condensed cream of chicken soup
* 1.25 cups sour cream
* Two pounds skinless, boneless chicken breast meat - cut into chunks
* 1/4 teaspoon chili powder
* One tablespoon butter
* One.25 ounce mild taco seasoning mix
* 4 ounce chopped green chilies, drained
* 1 small onion, chopped
* One teaspoon lime juice
* One bunch green onions, chopped, divided
* 1 cup water
* 1/2 Scrumptious Chicken Breast Recipes to Entice Your Friends! teaspoon onion powder
* Five (12 inch) flour tortillas
* 1 teaspoon garlic powder
* 3 cups Cheddar cheese, shredded, divided
* One (6 ounce) can sliced black olives
* One (10 ounce) can enchilada sauce
DIRECTIONS
Put the chicken into a big vessel and pour water to enclose. Heat it over high heat, after that decrease the heat to medium-low, cover, and simmer till the chicken is not pink anymore, for roughly 15 min. Tear up the chicken by placing 2 forks one after the other and pulling the meat apart. Set the shredded chicken aside. Meanwhile, combine the cream of chicken soup, sour cream, and chili powder in a saucepan. Bring to a simmer over low heat, stirring occasionally, then turn off the heat and cover to keep warm.
Heat the butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the shredded chicken, chopped green chilies, taco seasoning, half of the bunch of chopped green onion, and water. Allow to simmer for 10 minutes. Stir in the lime juice, onion powder, and garlic powder; simmer for an additional 10 minutes.
Preheat an oven to 350 degrees F (175 degrees C). Stir One cup of the soup mixture into the skillet with the chicken mixture. Spread the remaining soup mixture on the bottom of a 9x13 inch baking dish.
Fill each tortilla with chicken mixture. Sprinkle Cheddar cheese on the chicken filling before folding the tortillas, reserving half of the shredded cheese for topping the enchiladas. Fold tortillas over the filling and place seam-side down in the prepared pan.
Pour enchilada sauce evenly over the enchiladas. Cover with the remaining One 1/Two Delicious Chicken Breast Dishes to Please Your Friends! cups of Cheddar cheese. Sprinkle the reserved chopped green onions and the sliced olives atop the cheese. Bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 minutes.
Chicken breasts with lemon and tarragon sauce recipe
Ingredients
* 2 Flavorsome Chicken Breast Recipes to Please Your Friends! lemons
* 4 boneless chicken breasts, skin on
* 8 sprigs fresh tarragon
* Two Yummy Chicken Breast Dishes to Entice Your Friends! tablespoons extra-virgin olive oil
* 1 teaspoon salt flakes
* One teaspoon mixed peppercorns, roughly ground
* 250ml soya cream
Preheat the oven to 200 degrees C/fan180 degrees C/gas 6. Cut 7 fine slices from the middle of 1 lemon and juice the remainder along with the other lemon and set aside. Insert 1 slice of lemon under the skin of each chicken breast along with a sprig of tarragon and put in a roasting tin. Drizzle with the olive oil and sprinkle over the salt and ground pepper. Roast for 35 minutes.
Transfer the chicken to a plate and keep warm. Put the roasting tin over a low heat on the hob and add the lemon juice. Stir with a wooden spatula, scraping up any bits stuck to the bottom of the tin. Add the soya cream and stir well to heat the mixture through.
Return the chicken back to the tin and spoon over the sauce. Garnish with the remaining tarragon and lemon slices, and serve.
Chicken Breast Enchiladas
INGREDIENTS
* 1 (10.75 ounce) condensed cream of chicken soup
* 1.25 cups sour cream
* Two pounds skinless, boneless chicken breast meat - cut into chunks
* 1/4 teaspoon chili powder
* One tablespoon butter
* One.25 ounce mild taco seasoning mix
* 4 ounce chopped green chilies, drained
* 1 small onion, chopped
* One teaspoon lime juice
* One bunch green onions, chopped, divided
* 1 cup water
* 1/2 Scrumptious Chicken Breast Recipes to Entice Your Friends! teaspoon onion powder
* Five (12 inch) flour tortillas
* 1 teaspoon garlic powder
* 3 cups Cheddar cheese, shredded, divided
* One (6 ounce) can sliced black olives
* One (10 ounce) can enchilada sauce
DIRECTIONS
Put the chicken into a big vessel and pour water to enclose. Heat it over high heat, after that decrease the heat to medium-low, cover, and simmer till the chicken is not pink anymore, for roughly 15 min. Tear up the chicken by placing 2 forks one after the other and pulling the meat apart. Set the shredded chicken aside. Meanwhile, combine the cream of chicken soup, sour cream, and chili powder in a saucepan. Bring to a simmer over low heat, stirring occasionally, then turn off the heat and cover to keep warm.
Heat the butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the shredded chicken, chopped green chilies, taco seasoning, half of the bunch of chopped green onion, and water. Allow to simmer for 10 minutes. Stir in the lime juice, onion powder, and garlic powder; simmer for an additional 10 minutes.
Preheat an oven to 350 degrees F (175 degrees C). Stir One cup of the soup mixture into the skillet with the chicken mixture. Spread the remaining soup mixture on the bottom of a 9x13 inch baking dish.
Fill each tortilla with chicken mixture. Sprinkle Cheddar cheese on the chicken filling before folding the tortillas, reserving half of the shredded cheese for topping the enchiladas. Fold tortillas over the filling and place seam-side down in the prepared pan.
Pour enchilada sauce evenly over the enchiladas. Cover with the remaining One 1/Two Delicious Chicken Breast Dishes to Please Your Friends! cups of Cheddar cheese. Sprinkle the reserved chopped green onions and the sliced olives atop the cheese. Bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 minutes.
Chicken breasts with lemon and tarragon sauce recipe
Ingredients
* 2 Flavorsome Chicken Breast Recipes to Please Your Friends! lemons
* 4 boneless chicken breasts, skin on
* 8 sprigs fresh tarragon
* Two Yummy Chicken Breast Dishes to Entice Your Friends! tablespoons extra-virgin olive oil
* 1 teaspoon salt flakes
* One teaspoon mixed peppercorns, roughly ground
* 250ml soya cream
Preheat the oven to 200 degrees C/fan180 degrees C/gas 6. Cut 7 fine slices from the middle of 1 lemon and juice the remainder along with the other lemon and set aside. Insert 1 slice of lemon under the skin of each chicken breast along with a sprig of tarragon and put in a roasting tin. Drizzle with the olive oil and sprinkle over the salt and ground pepper. Roast for 35 minutes.
Transfer the chicken to a plate and keep warm. Put the roasting tin over a low heat on the hob and add the lemon juice. Stir with a wooden spatula, scraping up any bits stuck to the bottom of the tin. Add the soya cream and stir well to heat the mixture through.
Return the chicken back to the tin and spoon over the sauce. Garnish with the remaining tarragon and lemon slices, and serve.
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