Chicken Breasts With Tomatoes and Capers

Chicken Breasts With Tomatoes and Capers
Serves 4
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0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Servings
4
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 boneless, skinless chicken breasts (about 2 1/4 pounds)
  2. Salt and freshly ground white pepper to taste
  3. 1 tablespoon olive oil
  4. 3 tablespoons finely chopped shallots
  5. 1 teaspoon finely chopped garlic
  6. 1 teaspoon dried tarragon
  7. 3 ripe plum tomatoes cut into small cubes (or one 28-ounce can of tomatoes, drained and chopped)
  8. ¼ cup red wine vinegar
  9. ¼ cup drained capers
  10. 1 cup dry white wine
  11. 2 tablespoons tomato paste
  12. ¼ cup chopped fresh parsley leaves
  13. Spinach (optional) for color
Instructions
  1. Sprinkle the chicken with salt and pepper. Heat the oil and butter in a heavy-bottom skillet. Add the chicken breasts and saute over medium-high heat, turning the pieces often until lightly browned, about 5 minutes.
  2. Add the shallots and garlic around the chicken. Cook briefly; add the tarragon, tomatoes, vinegar, capers, wine and tomato paste. Stir to dissolve the brown particles adhering to the bottom of the skillet.
  3. Blend well, bring to a boil, and then cover and simmer for 9 minutes. Sprinkle with parsley and serve.
Notes
  1. This is REALLY good. I added fresh baby spinach for color.
  2. https://cooking.nytimes.com/recipes/4406-chicken-breasts-with-tomatoes-and-capers
Adapted from New York Times
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calories
0
fat
0g
protein
0g
carbs
0g
more
Adapted from New York Times
NoMayo https://nomayo.us/

Merguez Spice Rub

Merguez Spices for Roasted Meats
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127 calories
9 g
0 g
11 g
2 g
1 g
40 g
4726 g
1 g
0 g
8 g
Nutrition Facts
Serving Size
40g
Amount Per Serving
Calories 127
Calories from Fat 94
% Daily Value *
Total Fat 11g
17%
Saturated Fat 1g
7%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 0mg
0%
Sodium 4726mg
197%
Total Carbohydrates 9g
3%
Dietary Fiber 4g
16%
Sugars 1g
Protein 2g
Vitamin A
46%
Vitamin C
5%
Calcium
9%
Iron
19%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 tsp cumin seeds
  2. 1 tsp coriander seeds
  3. 1 tsp fennel seeds
  4. ½ cinnamon stick, broken up
  5. 1 tsp black peppercorns
  6. A pinch of cayenne pepper or chilli powder
  7. 2 tsp sweet smoked paprika
  8. 2 garlic cloves, finely chopped
  9. Leaves from 2 large rosemary sprigs, finely chopped
  10. 2 tsp sea salt
  11. 2 tsp olive oil
Instructions
  1. Lamb shoulder is an underrated cut. Treated to a very long, slow cook with pungent spices, it offers meltingly soft, flavourful meat that you can pull off the bone easily - as well as a pool of rich juices.
  2. Roast shoulder of lamb with merguez spices
  3. Prep 15mins Cook 6hrs30mins Servs 6
  4. Method
  5. If you have time, toast the cumin, coriander, fennel seeds, cinnamon and peppercorns in a dry frying pan over a medium heat for a minute or so, until fragrant (this boosts the flavour but isn't essential). Crush to a coarse powder using a pestle and mortar, then combine with the cayenne or chilli powder, paprika, garlic, rosemary, salt and olive oil.
  6. Lightly score the skin of the meat with a sharp knife, making shallow slashes just a few millimetres deep and 1-2cm apart. Rub half the spice paste all over the lamb shoulder, underneath as well as on top, and especially into the cuts. Put into a large roasting tin and place in an oven preheated to 220°C/Gas Mark 7. Roast for 30 minutes.
  7. Remove from the oven and rub the remaining spice paste over the meat using the back of a wooden spoon. Pour a glass of water into the tin (not over the meat), cover with foil and return to the oven. Reduce the heat to 120°C/Gas Mark ½ and cook for 6 hours, or until the meat is very tender and falling off the bone. You can add another glass of water halfway through, to keep the pan juices ticking along.
  8. Transfer the lamb to a warm serving plate. Skim the excess fat off the juices in the tin. Tear the meat into thick shreds and serve with the juices spooned over. Simple accompaniments are all you need: boiled new potatoes (in summer) or some roasted squash (in winter) and a dish of shredded cabbage, greens or kale would be ideal.
Notes
  1. Instructions are for shoulder of lamb. Can be applied to chicken or pork tenderloin just as easily.
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calories
127
fat
11g
protein
2g
carbs
9g
more
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Middle Eastern Chicken Kebabs

Middle Eastern Chicken Kebabs
Serves 4
Print
2657 calories
46 g
1563 g
144 g
285 g
36 g
1727 g
5247 g
22 g
1 g
95 g
Nutrition Facts
Serving Size
1727g
Servings
4
Amount Per Serving
Calories 2657
Calories from Fat 1291
% Daily Value *
Total Fat 144g
222%
Saturated Fat 36g
180%
Trans Fat 1g
Polyunsaturated Fat 25g
Monounsaturated Fat 70g
Cholesterol 1563mg
521%
Sodium 5247mg
219%
Total Carbohydrates 46g
15%
Dietary Fiber 9g
34%
Sugars 22g
Protein 285g
Vitamin A
71%
Vitamin C
130%
Calcium
53%
Iron
83%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 cup plain whole milk Greek yogurt
  2. 2 tablespoons olive oil
  3. 2 teaspoons paprika
  4. 1/2 teaspoon cumin
  5. 1/8 teaspoon cinnamon
  6. 1 teaspoon crushed red pepper flakes (reduce to 1/2 teaspoon if you don't like heat)
  7. Zest from one lemon
  8. 2 tablespoons freshly squeezed lemon juice, from one lemon
  9. 1-3/4 teaspoons salt
  10. 1/2 teaspoon freshly ground black pepper
  11. 5 garlic cloves, minced
  12. 2-1/2 pounds boneless skinless chicken thighs (or 2 pounds boneless skinless chicken breasts), trimmed of any excess fat and cut into large bite-sized pieces
  13. 1 large red onion, cut into wedges
  14. Vegetable oil, for greasing the grill
Instructions
  1. In a medium bowl, combine the yogurt, olive oil, paprika, cumin, cinnamon, red pepper flakes, lemon zest, lemon juice, salt, pepper and garlic.
  2. Thread the chicken onto metal skewers, folding if the pieces are long and thin, alternating occasionally with the red onions. Be sure not to cram the skewers. (Note: You'll need between 6-8 skewers.) Place the kebabs on a baking sheet lined with aluminum foil. Spoon or brush the marinade all over the meat, coating well. Cover and refrigerate at least eight hours or overnight.
  3. Preheat the grill to medium-high heat. To grease the grill, lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. Grill the chicken kebabs until golden brown and cooked through, turning skewers occasionally, 10 to 15 minutes. Transfer the skewers to a platter and serve.
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calories
2657
fat
144g
protein
285g
carbs
46g
more
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Martha Stewart Chicken Cacciatore

Martha Stewart Chicken Cacciatore
Serves 6
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4610 calories
360 g
1211 g
126 g
480 g
32 g
4134 g
2242 g
48 g
0 g
76 g
Nutrition Facts
Serving Size
4134g
Servings
6
Amount Per Serving
Calories 4610
Calories from Fat 1130
% Daily Value *
Total Fat 126g
194%
Saturated Fat 32g
160%
Trans Fat 0g
Polyunsaturated Fat 28g
Monounsaturated Fat 48g
Cholesterol 1211mg
404%
Sodium 2242mg
93%
Total Carbohydrates 360g
120%
Dietary Fiber 31g
126%
Sugars 48g
Protein 480g
Vitamin A
47%
Vitamin C
1283%
Calcium
62%
Iron
185%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. One-and-a-half 3-pound chickens, cut into 12 pieces
  2. 1 tablespoon extra-virgin olive oil
  3. 1 1/2 pounds cremini mushrooms or white mushrooms, quartered
  4. 2 large onions, sliced 1/4 inch thick
  5. 2 large bell peppers (preferably 1 red and 1 green), sliced 1/4 inch thick
  6. 4 garlic cloves, smashed
  7. 1/2 cup dry red wine
  8. One 28-ounce can crushed Italian tomatoes
  9. One 14 1/2-ounce can low-sodium chicken broth, skimmed of fat
  10. 3/4 pound linguine
  11. Coarse salt
  12. 1/4 cup chopped fresh basil or flat-leaf parsley (optional)
Instructions
  1. Reserve chicken wings for another use. Remove skin from chicken; halve breasts crosswise; you will have 6 pieces of dark meat and 6 pieces of light meat.
  2. Heat a deep 10-inch skillet or 6-quart Dutch oven over medium heat until hot. Add half the chicken pieces; cook until browned, about 8 minutes, turning once. Transfer to a plate. Repeat with remaining chicken.
  3. In same pan, heat 1/2 tablespoon olive oil. Add mushrooms; cook on medium-high, stirring, until softened and browned, about 7 minutes. Transfer to a bowl.
  4. Add remaining 1/2 tablespoon oil to pan; add onions, peppers, and garlic; cook on medium-high, stirring occasionally, until golden, about 4 minutes. Pour in wine; bring to a boil. Cook until almost evaporated, about 3 minutes. Add tomatoes and broth; return chicken to pan. Simmer, turning occasionally, until meat is tender and sauce is thickened, about 1 hour. Stir in mushrooms. Cook linguine in a large pot of boiling salted water until al dente. Drain; serve with chicken and sauce. Garnish with basil or parsley if desired.
Notes
  1. http://www.marthastewart.com/recipe/chicken-cacciatore#ixzz1HAfLYSvB
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calories
4610
fat
126g
protein
480g
carbs
360g
more
NoMayo https://nomayo.us/

Marinated Chicken Kebabs

Marinated Chicken Kebabs
Serves 4
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872 calories
20 g
393 g
18 g
149 g
6 g
663 g
433 g
11 g
0 g
10 g
Nutrition Facts
Serving Size
663g
Servings
4
Amount Per Serving
Calories 872
Calories from Fat 166
% Daily Value *
Total Fat 18g
28%
Saturated Fat 6g
30%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 6g
Cholesterol 393mg
131%
Sodium 433mg
18%
Total Carbohydrates 20g
7%
Dietary Fiber 2g
9%
Sugars 11g
Protein 149g
Vitamin A
4%
Vitamin C
29%
Calcium
34%
Iron
35%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 pound skinless, boneless chicken breasts
  2. 1/2 cup plain low fat yogurt
  3. 2 garlic cloves, finely chopped
  4. 1/4 cup onion, finely chopped
  5. 1 tsp freshly grated ginger
  6. 1 tsp ground cumin
  7. 1 tsp ground coriander
  8. 1/2 tsp cinnamon
  9. 1/2 tsp turmeric
  10. 2 tbsp fresh lemon juice
Instructions
  1. Cut chicken into 1-inch pieces and place in a large resealable plastic bag.
  2. Combine yogurt, garlic, onion, spices and lemon juice in a small bowl. Spoon marinade into bag with chicken. Seal the bag, removing excess air, and move chicken pieces around until coated. Refrigerate for 4 hours, or overnight.
  3. Soak wooden skewers in cold water 30 minutes before you intend to use them.
  4. Spray grill with nonstick cooking spray then preheat grill to medium high. While grill is preheating, thread marinated chicken pieces on to presoaked skewers. Discard remaining marinade. Place skewers on grill rack and grill for 5-6 minutes each side or until cooked through.
beta
calories
872
fat
18g
protein
149g
carbs
20g
more
NoMayo https://nomayo.us/

Grilled Barbecue Chicken

Grilled Barbecue Chicken
Print
1855 calories
67 g
1012 g
56 g
254 g
15 g
1101 g
3927 g
45 g
0 g
34 g
Nutrition Facts
Serving Size
1101g
Amount Per Serving
Calories 1855
Calories from Fat 508
% Daily Value *
Total Fat 56g
87%
Saturated Fat 15g
77%
Trans Fat 0g
Polyunsaturated Fat 12g
Monounsaturated Fat 22g
Cholesterol 1012mg
337%
Sodium 3927mg
164%
Total Carbohydrates 67g
22%
Dietary Fiber 5g
19%
Sugars 45g
Protein 254g
Vitamin A
115%
Vitamin C
2%
Calcium
16%
Iron
69%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 1/2 tablespoon sweet paprika
  2. 1/2 teaspoon granulated garlic
  3. 3/4 teaspoon coarse sea salt
  4. 1/8 teaspoon cayenne pepper
  5. 2/3 cup barbecue sauce, plus more for serving
  6. 2 (8-ounce) large boneless, skinless chicken breasts
  7. 4 boneless, skinless chicken thighs
Instructions
  1. Prepare a grill for medium-high cooking or heat a grill pan over high heat. In a small bowl, combine paprika, garlic, salt and cayenne.
  2. Place chicken breasts on a cutting board and split each horizontally with a sharp knife, forming 2 thinner cutlets. Sprinkle cutlets and thighs all over with the spice mixture. Place thighs on the grill; cook for 2 minutes, and then place breast cutlets on the grill. Cook chicken, turning and flipping pieces several times, until just about cooked through, about 8 minutes longer on the grill or 10 minutes longer on a grill pan. Baste with barbecue sauce and cook on each side about 1 minute longer. Serve with more barbecue sauce on the side.
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calories
1855
fat
56g
protein
254g
carbs
67g
more
NoMayo https://nomayo.us/

Grilled Pesto Chicken

Grilled Pesto Chicken
Serves 4
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2077 calories
9 g
511 g
138 g
192 g
26 g
817 g
2134 g
1 g
0 g
105 g
Nutrition Facts
Serving Size
817g
Servings
4
Amount Per Serving
Calories 2077
Calories from Fat 1227
% Daily Value *
Total Fat 138g
213%
Saturated Fat 26g
132%
Trans Fat 0g
Polyunsaturated Fat 16g
Monounsaturated Fat 89g
Cholesterol 511mg
170%
Sodium 2134mg
89%
Total Carbohydrates 9g
3%
Dietary Fiber 2g
8%
Sugars 1g
Protein 192g
Vitamin A
109%
Vitamin C
93%
Calcium
61%
Iron
58%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 cups fresh basil leaves
  2. 1/2 cup flat-leaf parsley
  3. 1/2 cup olive oil, divided
  4. Top of Form
  5. Bottom of Form
  6. 4 garlic cloves, peeled
  7. 1 tablespoon lemon juice
  8. 1/2 teaspoon salt
  9. 1/3 cup grated Parmesan cheese
  10. 1 1/4 pounds, (2 large or 4 small) skin-on, boneless chicken breasts, trimmed of excess fat
Instructions
  1. Place the basil, parsley, 1/4 cup oil, garlic, lemon juice and 1/2 teaspoon salt in a food processor. Process until smooth, about 1 minute, scraping bowl as needed.
  2. Remove 1/4 cup pesto from processor and reserve for marinating chicken. Add Parmesan to pesto in processor and pulse until incorporated, about 3 pulses. Remove 2 heaping tablespoons of pesto for stuffing chicken.
  3. Add the remaining 1/4 cup oil to pesto in processor and pulse until combined. Set aside for saucing cooked chicken; you should have about 1/3 cup pesto.
  4. Starting on thick side of breast, cut a horizontal pocket in each breast about 2 1/2 inches wide, stopping 1/2 inch from edge so halves remain attached.
  5. Season chicken, inside and out, with salt and pepper. Place 1 heaping tablespoon of Parmesan pesto in pocket of each breast.
  6. Fold the non-skin side of the breast in toward the pocket so the skin side folds over some. Using kitchen twine, tie the breast at intervals.
  7. Place stuffed breasts in bowl and add pesto reserved for marinating. Rub pesto all over chicken, cover and refrigerate for 1 hour.
  8. Preheat or prepare the grill for indirect heat. (For charcoal, place ash-covered coals on one side of the grill and replace grate. For a gas grill, light all burners to high and then turn all but one to medium-low.)
  9. Oil the grill grate. Place chicken, skin side up, on grill away from the heat. Cover and cook about 10 minutes. Flip chicken skin-side down. If using charcoal, slide chicken to hot part of grill. Cover and cook until well browned, about 10 minutes. Using tongs, turn chicken to brown on all sides, and cook until it reached an internal temperature of 165 degrees. Transfer chicken to platter, tent loosely with foil and let rest for 5 minutes. Remove twine from chicken, and cut into 1/4-inch thick slices. Serve with remaining pesto on the side.
Notes
  1. Adapted from Cook’s Country magazine, June/July 2012 issue. Tested by Susan Selasky in the Free Press Test Kitchen.
Adapted from Cook’s Country
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calories
2077
fat
138g
protein
192g
carbs
9g
more
Adapted from Cook’s Country
NoMayo https://nomayo.us/

Garlic Sauce Chicken

Garlic Sauce Chicken
Serves 4
Print
1382 calories
8 g
626 g
79 g
112 g
16 g
754 g
578 g
2 g
0 g
57 g
Nutrition Facts
Serving Size
754g
Servings
4
Amount Per Serving
Calories 1382
Calories from Fat 706
% Daily Value *
Total Fat 79g
122%
Saturated Fat 16g
81%
Trans Fat 0g
Polyunsaturated Fat 12g
Monounsaturated Fat 45g
Cholesterol 626mg
209%
Sodium 578mg
24%
Total Carbohydrates 8g
3%
Dietary Fiber 1g
4%
Sugars 2g
Protein 112g
Vitamin A
22%
Vitamin C
25%
Calcium
9%
Iron
38%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 tablespoons olive oil
  2. 4 chicken thighs (about 2-pounds)
  3. salt and fresh ground pepper, to taste
  4. 1 whole bulb of garlic, peeled, cloves separated
  5. 1 cup white wine (use a wine that you like)
  6. 3 tablespoons chopped fresh parsley
  7. 1 sprig fresh rosemary
Instructions
  1. Heat olive oil in a large skillet.
  2. Add chicken and season with salt and pepper.
  3. Cooking over medium heat, brown the chicken on both sides; about 4 minutes per side.
  4. Remove chicken from skillet and set aside.
  5. Add garlic cloves to the skillet and cook, stirring frequently, until golden; about 3 minutes. DO NOT BURN the garlic.
  6. Carefully add wine to the skillet.
  7. Stir in parsley and add rosemary.
  8. Transfer chicken back to skillet.
  9. Cover and continue to cook over medium-low heat for 20 minutes, turning the chicken over half way
  10. through cooking. Add ¼-cup more wine if it looks too dry when you go to turn over the chicken.
  11. Remove from heat.
  12. Transfer chicken to serving dish and spoon the garlic sauce over the chicken.
  13. Serve.
  14. Notes
Notes
  1. Serve with a side of vegetables and/or pasta
beta
calories
1382
fat
79g
protein
112g
carbs
8g
more
NoMayo https://nomayo.us/

Chicken with Boursin Mushroom Sauce

Chicken with Boursin Mushroom Sauce
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0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 boneless, skinless chicken breasts (the original recipe called for bone-in, skin-on)
  2. salt and pepper
  3. 1 tablespoon vegetable oil
  4. 1 cup cremini mushrooms (you can easily double this)
  5. 1 tablespoon butter
  6. 1 minced shallot
  7. ½ cup white wine
  8. ¼ cup crumbled Boursin cheese (Garlic and Fine Herbs) Don't be afraid to use more.
  9. 2 tablespoons chopped parsley
Instructions
  1. Dry your chicken breasts with paper towels and season well with salt and pepper. Flip them over and season the other side.
  2. Braise chicken in a large skillet over medium-high heat. Cook until brown and turn over, about 5 minutes. Flip over and reduce heat to medium and cover. Cook about 15 minutes more or until the chicken reaches 160 degrees. Transfer to a plate and cover with aluminum foil to keep warm. Add the mushrooms and butter to the pan.
  3. Add the shallot and cook until it begins to soften, about a minute.
  4. Add the wine to the pan and scrape up all of the bits from the bottom of the pan. Cook until the wine cooks almost all of the way out.
  5. Take the pan off of the heat and whisk in the Boursin cheese and parsley. Season with salt and pepper.
  6. Pour the Boursin sauce over the chicken. I served the chicken over orzo. Rice pilaf or cous-cous are good substitutes.
Notes
  1. I made this last in January 2021
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calories
0
fat
0g
protein
0g
carbs
0g
more
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