Chicken – Page 7 – Seven Plates

Knowing how to cook chicken a few different ways opens your recipes up to a whole bunch of possibilities. Here you can see how easy it is to make breaded chicken breasts. This week I’ll make a double portion so we can enjoy a Chicken Alfredo and Buffalo Chicken Sandwiches with Blue Cheese Aioli.

Ingredients:

6 whole chicken breasts, skinless and boneless

4 cups of season bread crumbs

3 eggs

1/4 cup of vegetable oil

Preheat oven to 350 degrees

Begin by preparing the chicken. Take each breast and slice it in half from the side lengthwise to produce 12 thin chicken breasts. Set aside.

In a shallow dish, beat eggs with 2 Tbsp of water. Let each chicken breast soak in the egg wash and then dredge in breadcrumbs. Place just a few breasts at a time in hot oil in a large skillet. Cook 3-4 minutes on each side until golden brown.

Remove from skillet and place in casserole dish. When all chicken breasts are browned and in the casserole dish, bake an additional 25 minutes in the oven. (To ensure the chicken is fully cooked and the crust is crispy.)

First we used our rotisserie chicken to make Chicken Rice Soup. Now it’s the same chicken but a completely different meal. Chicken Teriyaki. A trick: coat the shredded chicken in light flour and crisp it up in oil before adding to the recipe. The crispy coating will help the chicken absorb the Teriyaki Sauce.

Ingredients:

2 cups of rotisserie chicken, shredded

1 cup of flour

1 tsp of ground ginger

1 tsp of allspice

2 Tbsp of vegetable oil

2 tsp of salt

2 bell peppers, sliced into thick chunks

1/2 red onion, sliced into thick chunks

1/2 lb of green beans, cut into 1′ slices

3 cloves of garlic, minced

1 1/2 cups of sliced white mushrooms

1 cup of chicken broth

1 cup of prepared Teriyaki Sauce

1/4 cup of toasted cashews, chopped

In a large skillet over medium heat, bring oil to a high temperature. Meanwhile, prepare a mixture of flour, ground ginger and allspice. Coat shredded chicken in the flour and place it in the hot oil for a quick flash-fry. When you see that the chicken has formed a nice brown crust, remove from heat, season with salt and set aside.

In the same skillet, add peppers, onions and green beans. Stir fry until vegetables show signs of charring. Add garlic and mushrooms. Stir to combine. Add chicken broth and simmer for 10 minutes.

Add crispy chicken and Teriyaki Sauce. Cook 2 more minutes.

Top with chopped toasted cashews and serve.