Tag: chicken breast

Juiciest Chicken Breasts

I’m sharing my JUICIEST CHICKEN BREAST method because I’ve got chicken salad on the menu. No grill or skillet required!

To view the reel on Instagram click here.

Juiciest Chicken Breasts

3 chicken breasts
grapeseed oil (or any high-heat cooking oil)
montreal steak seasoning (or the seasoning of your choice)

Method:

Line a sheet tray with aluminum foil. Drizzle it with any high-heat cooking oil. Remove the tenders from the chicken breasts and set them aside (I like to freeze them until I have a nice amount, and then I make chicken fingers!). Lay your chicken breast down on the sheet tray. Season your chicken breast with Montreal Steak Seasoning and drizzle it with a bit more oil. Broil on the highest rack of your oven with your broiler on high for 8 minutes on the first side, and 5 minutes on the second side.

Add your chicken to salad, wraps, sandwiches, or whatever you like!

Related Recipes:

Green Goddess  Bissli Chicken Salad
Grilled Chicken Wedge Salad With Carrot Ginger Dressing
Grilled Chicken Fattoush With Za’atar Ranch
Grilled Marinated Chicken

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Sesame Linguini with Marinated Chicken Breast

After having a baby recently, I was lucky enough to have some friends and family send me over dinner for the first two weeks. Needless to say, I felt really pampered to have hot and delicious food delivered to my door each day! Making dinner for a kimpeturin is such a wonderful mitzvah, one which I enjoy doing myself, and I encourage others to do as well. My friend Dina sent over a variation of this dish and it was a huge hit. Here is my adaptation:

Sesame Linguini with Marinated Chicken Breast:

For the pasta:

1 box linguini
1 onion, cut into half circles
1 zucchini, cut into half circles
1 container mushrooms, sliced
1 head baby bok choy
1/2 cup dark soy sauce
1/2 cup toasted sesame oil
1/2 cup sugar
3 scallions, for garnish
sesame seeds, toasted, for garnish

Method:

Prepare linguini according to package directions. Saute onion until translucent and add zucchini, bok choy, and mushrooms. Continue to saute until zucchini is tender-crisp. Add vegetables to pasta. Combine the soy sauce, sesame oil and sugar and pour over pasta.

For the chicken:

1/4 cup soy sauce
1/4 cup teriyaki sauce
1/4 cup dark brown sugar
4-5 boneless chicken breast

Method:

Mix soy sauce, teriyaki sauce and sugar. Pour into a ziploc bag to which chicken has been added. Marinate for 2-3 hours (or minimum 1 hour). Remove from marinade (you can discard it) and pan-fry the chicken over medium heat, using sesame oil to coat the pan. Cool and slice over pasta.

Note: Feel free to grill the chicken breasts. I, of course, was too lazy to shlep down my George Foreman, but if you have yours handy, I would recommend grilling over pan-frying (for health and taste!)

Garnish with sesame seeds and scallions.

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Chicken Breast with Port Wine Cherry Sauce

So I figure I’ve pushed this off long enough! For as long as I can remember, my husband, family, and friends have been encouraging me to start my own blog. Of course, I procrastinated. Then, I looked for excuses. I’m not a gourmand. Nor a professional photographer. I can’t, I don’t, I’m tired!!! And so weeks turned to months and months into years, and so many beautiful dinners have gone lost in the wind (but not on the scale!) Finally, I’ve decided to do as Nike says, and just “do it!”. So here I am. Typing my first blog post…

Without further ado, I give you, tonights supper….

I’ve long been eyeing the “Turkey Breast with Port Wine Cherry Sauce” recipe from the NEW Jamie Geller cookbook, “Quick & Kosher, Meals in Minutes”. (we’ll leave the cookbook review for another day). I decided to try it out with chicken breast, and although the recipe pairs it with roasted potatoes, I made some simple barley pilaf instead. The results where a simple, tasty meal that came together quickly.


Chicken Breast with Port Wine Cherry Sauce
adapted from Quick & Kosher, Meals in Minutes

4 boneless, skinless chicken breast cutlets, about 2 lbs.
1 tsp kosher salt
1/4 tsp freshly ground pepper
1 tbsp canola oil
1 shallot, thinly sliced
1/2 c Kedem Port Wine
1/2 c chicken broth
1/2 c canned dark sweet cherries
1 sprig fresh rosemary

Method:

Season the chicken with salt and pepper. Heat oil in a saute pan and add cutlets. Cook for 2-3 minutes on each side, until thoroughly cooked. Transfer to platter and cover to keep warm. To prepare the sauce, add the shallots to the pan and cook for about 1 minute. Add wine, broth, cherries and rosemary. Cook until sauce is reduced by half, about 6 minutes. Pour sauce over the cutlets.

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