An easy stovetop fig jam joins nutty manchego cheese as the filling for simple, but elegant, chicken breasts. Finished in a port wine pan sauce with garlic, a touch of grainy mustard and heavy cream, the results are luxurious.
'chicken breast' on Serious Eats
An easy fig jam, made on the stove, joins nutty Manchego cheese as the filling for simple but elegant stuffed chicken breasts. Finished in a port wine pan sauce with garlic, a touch of grainy mustard and heavy cream, the results are luxurious.
A fair question: who doesn't like jalapeno poppers? With that in mind, this dynamite chicken recipe -- part of a week-long celebration of chicken breasts -- offers a drool-worthy alternative to the average, grilled bird. The chicken is filled with a luxe cream cheese and sour cream mix that's specked with canned, roasted jalapenos, garlic and Parmesan cheese. Then, it's wrapped in bacon and grilled over indirect heat.
Entrée-sized, grilled chicken Niçoise is a bounty of crisp, colorful vegetables, all swathed in lively tarragon vinaigrette.
A spot-on replica of Chick-Fil-A's famous fried chicken breast sandwich.
The process of sautéing chicken and then making a sauce out of the browned bits is one of those tricks that is undeniably delicious, but what's left to write about it? Well, for what it's worth, Spicer's version is an especially good example of the method, and that's good enough for me.
Chicken breast is both the bane and the boon of the healthy eater. The trick to non-underwhelming chicken is slicing the thicker breast into thin fillets and quickly browning both sides in a pan. It worked for today's dish, Chicken with Artichokes and Capers, a lighter version of the usually fried Chicken Piccata.