Chicken Breast Recipes Oven Healthy Indian for Kids with Mushrooms Jamie Olive with Sauce Ideas Bake: Chicken Breasts Recipe Chicken Breast Recipes Oven Healthy Indian for Kids with Mushrooms Jamie Olive with Sauce Ideas Baked Photos

Wednesday 20 August 2014

Chicken Breasts Recipe Chicken Breast Recipes Oven Healthy Indian for Kids with Mushrooms Jamie Olive with Sauce Ideas Baked Photos

Chicken Breasts Recipe Biography

Source:- Google.com.pk

Chicken breasts can go from being moist and succulent to overcooked meaning dry and flavorless in a window of less than 5 minutes. But you also can’t err on the side of not cooking chicken long enough undercooked chicken can make you seriously ill. Here is the life-changing, incredibly simple solution take your chicken’s temperature. You can’t do this by holding your palm to its brow you need a thermometer. Specifically, you need an instant-read meat thermometer.

With this recipe you will have leftover oil-lemon mixture. You can drizzle more on the chicken and onions during grilling if desired. Or store it for another use, such as drizzling over salad greens.

Prepare and serve this chicken breasts recipe for your family at dinner, your friends at a social gathering, or for guests at a potluck or a picnic. You can serve it along with the typical side dishes, such as macaroni and cheese, mashed potatoes, and biscuits. Most people love the taste of fried or baked chicken, especially when the chef has prepared it with special seasonings and spices. This particular recipe takes advantage of the sweet taste of basil, the spice of oregano, and the creamy taste of Parmesan cheese, and combines them to make delicious baked crispy chicken breasts.

Preparation Time :

This recipe has about a 15 min preparation time. And maximum it will take 1 hour for the finishing point and it will get ready in maximum 1 hour. Here are my tips on how to cook the chicken breasts recipe and recipe is here to get you started .

Ingredients:

1 small (2½-inch diameter) red onion

2 peaches, halved

1 teaspoon canola oil

¼ cup basil leaves, cut into thin strips

¾ teaspoon salt, divided

4 (4-ounce) boneless chicken breast halves, pounded to even thickness

½ teaspoon ground cumin

⅛-¼ teaspoon chipotle chili powder

Method:

Heat the grill for direct-heat cooking.
Cut the onion in half through the stem end, then each half into 8 wedges, keeping the stem intact on each wedge (to hold the onion together as it grills).
Coat the cut sides of the onion wedges and peaches with the oil.
Place peaches and onion cut-side down on grill; turn the wedges to the second cut sides after about 3 minutes, when the undersides are marked.
Cook another 2 minutes, until softened and marked on the undersides.
Transfer to a plate. At this point, the peaches should be well marked and somewhat softened; transfer to the plate with the onions.
When cool enough to handle, slice peaches in narrow wedges and cut each onion wedge in half; combine peaches, onion, basil and ¼ teaspoon salt in a bowl.
Season the chicken with the remaining ½ teaspoon salt, cumin and chipotle powder; place on the grill.
Cook until the undersides are well marked and the chicken lifts easily from the grill surface, about 5 minutes.
Turn and cook until the thickest part of the breasts reach an internal temperature of 160 degrees, 4 to 5 minutes longer. Serve with peach topping.

Nutritional analysis for each serving:

174 calories,

4 g fat,

1 g saturated fat,

24 g protein,

10 g carbohydrates,

2 g fiber,

493mg sodium

Taste :

Salty 5 Savory 3 Sour 5 Bitter 2 Sweet 4 Spicy 5

(indicating marks out of 10 )

Chicken Breasts Recipe Chicken Breast Recipes Oven Healthy Indian for Kids with Mushrooms Jamie Olive with Sauce Ideas Baked Photos