Tag: chicken breast

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Spicy Chicken Quesadillas Fritas

Spicy Chicken and Chorizo Quesadillas, recipe by In House Butchers, Malta,

Spicy Chicken and Chorizo Quesadillas

This Spicy Chicken Quesadillas recipe is a variation on a recipe which originated in Mexico and has become very popular worldwide especially in South Western states in the U.S.A.

In southern Mexico the corn tortilla is most commonly used while northern Mexican states tend to use wheat tortillas.

Spicy Chicken and cheese combinations work very well with this dish however whichever fillings you use (spicy beef mince fried with onions and green chilies and cheese is also a very popular filling) this makes for a quick heart warming meal ready in minutes.

A nice fresh green salad on the side compliments this dish well.

Spicy Chicken and Chorizo Quesadillas

Prep Time :  5 Minutes

Cook Time : 10 Minutes

Serves : 2

Ingredients :

  • 100 Grams Cooked Chicken Strips
  •  50 Grams Chorizo
  •  20 Grams minced pickled jalapeño
  • 1 tablespoon minced fresh cilantro leaves
  • 100 Grams Minced Mozzarella
  • 2 (8-inch) flour tortillas
  • 3 tablespoons vegetable oil
  • Salt

Directions :

  • Remove skin from Chorizo, chop into small pieces
  • Pan fry Chorizo for 2 to 3 minutes, and drain
  • Combine cooked Chorizo, Cooked Chicken strips, Jalapeño, Cilantro, and Mozzarella in a bowl and mix to combine.
  • Spread spicy chicken mixture evenly over half of each tortilla, leaving a 1/2-inch border.
  • Fold tortilla over and seal edges by pressing down firmly.
  • Heat oil in a 10-inch cast iron or nonstick skillet over medium heat until simmering.
  • Carefully add both folded tortillas and cook, swirling and moving tortillas around, until golden brown and puffy on first side, (about 2 minutes).
  • Using a flexible metal spatula, flip quesadillas, season with salt, and continue cooking until golden brown and puffy on second side, about 2 minutes longer.
  • Transfer Spicy Chicken Quesadillas to a paper towel to drain excess oil.
  • Cut Quesadillas into triangles and serve immediately.

 

For more spicy chicken and other  recipes from  In House Butchers  where we always guarantee the best “Value for you Money”  follow link below :

http://inhousebutchers.com/category/recipes/

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Grilled Chicken & Avocado Salad

Chicken-Breast-Avocado-Salad. Recipe by In House Butchers, Malta.

Chicken-Breast-Avocado-Salad-In-House-Butchers-Malta.

Grilled Chicken Breast and Avocado Salad

A delicious salad made with grilled Chicken Breast and Avocados, accompanied by a  low fat, healthy, yogurt based creamy salad dressing.

Grilled Chicken Breast  and  Avocado Salad

Prep Time :  5 Minutes

Cook Time : 15 Minutes

Serves : 2

Ingredients :

  • For the Chicken Breast:
  • 2 medium chicken Breast, skinless and boneless
  • 1 tablespoon Italian seasoning
  • 1 teaspoon fresh or dry parsley
  • 1 teaspoon garlic powder
  • 1 teaspoon chili flakes (adjust to taste)
  • Pinch of salt and pepper
  • 1 tablespoon olive oil
  • For the Salad: 
  • 1 Avocado, peeled, de-seeded and sliced
  • 1 Cup Cherry  Tomatoes, halved
  • 4 cups chopped Romaine Lettuce
  • For the Dressing:
  • 150 grams Plain yogurt
  • 1 garlic clove, crushed
  • 2 tablespoons lemon or lime juice
  • Salt and pepper for seasoning

Directions :

Cooking the  chicken: 

  • Pre-heat grill or griddle pan to medium/high heat.
  • Rub the chicken breast with the garlic powder, Italian seasoning, parsley,salt and pepper.
  • Pour 1 tablespoon olive oil into pre-heated pan and add chicken.
  • Cook for 7-8 minutes on each side or until the outside is golden and crispy and the inside is tender and done.
  • Rest chicken for at least 5 minutes then slice into cubes or thin slices.

Making the dressing:

  • Whisk yogurt, garlic and lemon juice until well combined; add salt and pepper to your taste.

To Assemble:

  • Place chopped romaine lettuce in a big salad bowl or two individual salad plates.
  • Top with sliced chicken breast, sliced avocado, and halved tomatoes
  • drizzle with creamy dressing to serve.

 

This recipe is brought to you courtesy of In House Butchers the number one butcher shop in Malta.

Always bringing you the widest, freshest and best selection of all meat and chicken products while sticking to our motto of always bringing you the Best Value for Your Money in all our products, complimented by excellent service and advise from our knowledgeable staff while maintaining the highest hygiene standards in both product and premises.

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Chicken Breast Caesar Salad

Chicken Caesar Salad recipe by In house Butchers, Malta.

Chicken Caesar Salad

 

Chicken Caesar Salad

Total Cook and Prep Time : 45 Minutes

Serves : 4

Ingredients for the Chicken Caesar Salad:

  • 4 Slices Maltese Bread, cut in 3/4-inch cubes (about 4 cups)
  • 3 tablespoons Olive Oil
  • Coarse Salt and Ground Black Pepper
  • 2 Whole Fresh Chicken Breast, boneless, and skinless.
  • 10 Ounces Romaine Lettuce Hearts.
  • 10 Ounces Rucola
  • 4 Vine Tomatoes

Ingredients for Dressing

  • 1/4 cup freshly squeezed lemon juice (from 2 lemons)
  • 1/4 cup reduced-fat mayonnaise
  • 1/4 cup grated Parmesan
  • 2 Anchovy fillets, roughly chopped.
  • 1 small garlic clove

To Garnish Chicken Caesar Salad :

200 Grams Parmesan Shavings

Directions :

Making the Croutons:

  • Preheat oven to 375 degrees.
  • Place bread on a rimmed baking sheet.
  • Drizzle with 2 tablespoons of the oil, and season with salt and pepper; toss to coat.
  • Bake, tossing occasionally, until golden, 12 to 15 minutes; remove from oven; and let cool.

Cooking the Chicken:

  • Heat remaining tablespoon oil in a large skillet over high.
  • Season chicken with salt and pepper.
  • Cook the Chicken Breast until opaque throughout, remove from skillet and let cool.

Preparing the Salad

  • Cut Romaine Lettuce Hearts crosswise into 1-inch ribbons; wash and dry.
  • Wash Tomatoes and cut in quarters
  • Wash and dry Rucola

Making the Dressing:

  • In a blender, combine Lemon Juice, Mayonnaise, Parmesan, Anchovy fillets, and Garlic; blend until smooth.

Assembling The Chicken Caesar Salad

  • Slice the chicken breast crosswise into strips.
  • Place chicken in salad bowl and toss with croutons, lettuce strips, rucola, tomatoes and dressing.
  • Transfer to plates and garnish with Parmesan Shavings

 

 

The components for this tasty Chicken Caesar  Salad can be prepared before and  stored in the fridge and then assembled and served within minutes.

For more recipes like this from In House Butchers visit : http://inhousebutchers.com/category/recipes/

 

In House Butchers providing the best value for your money in meats and meat products in Malta.

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Chicken Breast In Caper Sauce

Chicken Breast with Caper Sauce
Chicken Breast with Caper Sauce
Chicken Breast with Caper Sauce

Chicken Breast In Caper Sauce

Prep Time :  5 Minutes

Cook Time : 15 Minutes

Ingredients :

  • 4 boneless, skinless chicken breast halves
  • 1 teaspoon lemon pepper
  • 1 teaspoon salt
  • 1 teaspoon dried dill
  • 1 teaspoon garlic powder
  • 3 tablespoons butter
  • 1/2 cup whipping cream
  • 2 tablespoons capers, drained and rinsed

Directions :

  • Season chicken breasts with lemon pepper, salt, dill weed, and garlic powder.
  • Melt butter in a large skillet over medium heat.
  • Place breasts in skillet, and increase heat to medium-high, turning chicken frequently, until brown, about 5 minutes.
  • Reduce heat to medium, and cook 5 to 7 minutes, until breasts are cooked through.
  • Remove chicken breast to a warm serving platter, and cover with foil.
  • Return skillet to stove, and increase heat to high.
  • Whisk in whipping cream, whisking continuously until reduced to sauce consistency, about 3 minutes.
  • Remove from heat. Stir in capers. Pour sauce over chicken, and serve.

The best and freshest Chicken is always available at In House Butchers

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Chicken Enchiladas

Mexican chicken enchiladas with cheese
Mexican chicken enchiladas with cheese
Mexican chicken enchiladas with cheese

Chicken Enchiladas

Prep Time : 40 Minutes

Cook Time : 30 Minutes

Ingredients :

  • 4 skinless, boneless chicken breast halves
  • 1 onion, chopped
  • 1/2 pint sour cream
  • 1 cup shredded Cheddar cheese
  • 1 tablespoon dried parsley
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon salt (optional)
  • 1 (15 ounce) can tomato sauce
  • 1/2 cup water
  • 1 tablespoon chili powder
  • 1/3 cup chopped green bell pepper
  • 1 clove garlic, minced
  • 8 (10 inch) flour tortillas
  • 1 (12 ounce) jar taco sauce
  • 3/4 cup shredded Cheddar cheese

Directions :

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear.
  • Drain excess fat. Cube the chicken and return it to the skillet.
  • Add the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper.
  • Heat until cheese melts.
  • Stir in salt, tomato sauce, water, chili powder, green pepper and garlic.
  • Roll even amounts of the mixture in the tortillas. Arrange in a 9×13 inch baking dish.
  • Cover with taco sauce and 3/4 cup Cheddar cheese.
  • Bake the chicken enchiladas uncovered in the preheated oven 20 minutes.
  • Cool the chicken enchiladas for 10 minutes before serving.

 

 

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Chicken Chop Suey

Stir Fried Chicken Chop Suey
Stir Fried Chicken Chop Suey
Stir Fried Chicken Chop Suey

Chicken Chop Suey

Prep Time : 20 Minutes

Cook Time : 15 Minutes

Ingredients : 

  • 2 whole Chicken Breasts
  • 1/4 cup White Cane Vinegar
  • 4 cups water
  • 1 teaspoon salt
  • 1 tablespoon soy sauce
  • 1 clove garlic, minced
  • 2 stalks celery, julienne
  • 2 medium carrots
  • 1 small sweet pepper, julienne
  • 2 cups pak choi, chopped
  • 2 cups cabbage, coarsley chopped
  • 2 stalks scallion
  • 1/4 cups Vegetable Oil
  • 2 teaspoons cornstarch
  • 1/4 cup water

Directions:

  • De-bone and cut chicken breasts into strips, wash with a vinegar and water solution.
  • Season with salt, soy sauce and garlic.
  • Set aside.
  • Cut celery, carrots, sweet pepper and pak choi into strips.
  • coarsely shred cabbage and chop scallion.

Cooking the Chicken Chop Suey

  • Heat 2 Tbsps. vegetable Oil in a frying pan.
  • Add celery and carrot and saute for 3-5 minutes.
  • Add sweet pepper, pak choi, and cabbage and stir fry until crunchy.
  • Remove from the frying pan.
  • Add the remaining oil, if necessary, and saute scallions until transparent.
  • Add seasoned chicken and fry lightly.
  • Dissolve cornstarch with water and add to the cooked chicken.
  • Continue cooking for another two minutes or until slightly thickened.
  • Return the cooked vegetables to the frying pan and toss well.
  • Serve The Chicken Chop Suey with rice or noodles

 

 

 

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Chicken Chow Mein

chicken chow mein,noodle with chicken
chicken chow mein,noodle with chicken
Chicken Chow Mein

Chicken Chow Mein

Prep Time : 10 Minutes

Cook Time : 10 Minutes

Ingredients :

  • 200 g /6 oz chicken thigh fillets (or breast), cut into bite size pieces
  • 1/2 tsp baking soda.
  • 1 1/2 tbsp peanut oil (or other cooking oil)
  • 200 g /6 oz fresh chow mein noodles.
  • 3 – 4 cups green cabbage (savoy / green), finely shredded
  • 1 carrot, julienned
  • 1 cup bean sprouts
  • 3 shallots/scallions, cut into 5 cm/2″ pieces
  • 2 cloves garlic, finely chopped
  • 1/4 cup (4 tbsp) water
  • 1/4 cup Chow Mein Sauce(recipe below)

Chow Mein Sauce :

  • 2 tsp cornflour / cornstarch
  • 1 1/2 tbsp soy sauce
  • 1 1/2 tbsp oyster sauce
  • 1 1/2 tbsp Chinese cooking wine (or sherry)
  • 2 tsp sugar
  • 1/2 tsp sesame oil
  • 1/4 tsp White pepper
  • Mix together cornflour and soy sauce, then mix in remaining ingredients and whisk until well blended.

Directions for cooking the Chicken Chow Mein :

  1. Combine chicken and baking soda in a small bowl and toss to combine.
  2. Set aside for 10 minutes to marinate, then rinse chicken well and pat dry.
  3. Pour 1 tbsp of Chow Mein Sauce over the chicken and set aside to marinate for 10 minutes.
  4. Prepare the noodles according to the packet instructions.
  5. Heat oil in wok or large fry pan over high heat.
  6. Add garlic and stir fry for 10 seconds or until it starts to turn golden – don’t let it burn!
  7. Add chicken and stir fry until the skin is white but the inside is still raw – about 45 seconds to 1 minute.
  8. Add the cabbage, carrot, and the white pieces of shallots/scallions (i.e. from the base of the stalk).
  9. Stir fry for 1 – 1 1/2 minutes until the cabbage is just starting to wilt and the chicken is cooked through.
  10. Add the noodles, remaining Chow Mein Sauce and water.
  11. Stir fry for 1 minute, tossing to coat the noodles in the sauce.
  12. Add bean sprouts and remaining shallots/scallions.
  13. Stir through quickly then remove from heat.
  14. Serve immediately.

 

 

 

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Baked Bacon Wrapped Chicken Breast

Baked Bacon Wrapped Chicken Breast
Baked Bacon Wrapped Chicken Breast
Baked Bacon Wrapped Chicken Breast

Baked Bacon Wrapped Chicken Breast

Prep Time :  5 Minutes

Cook Time : 35 Minutes

Ingredients : 

  • 4 large chicken breast
  • 4 tsp ground chili powder
  • 1/4 tsp garlic or onion powder
  • 4 slices of bacon
  • 1/2 cup BBQ sauce

Directions : 

  • Preheat oven to 400°F.
  • Remove any  skin from each  breast and discard.
  • Sprinkle the chili and garlic (or onion) powder evenly over all four chicken breasts.
  • Wrap a slice of bacon over the top of each breast, tucking the ends underneath.
  • Place the chicken in a greased 13×9” baking dish.
  • Brush each  breast with BBQ sauce.
  • Bake uncovered for 35-40 minutes depending on size of chicken. Baste once if desired while it bakes.
  • Chicken should be done when thermometer inserted in the thickest part of the breast meat reads 165°F

 

 

 

 

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Mushroom Stuffed Roasted Chicken Breast

Mushroom-Stuffed-Roasted-Chicken-Breast
Mushroom-Stuffed-Roasted-Chicken-Breast
Mushroom-Stuffed-Roasted-Chicken-Breast

Roasted, Stuffed Chicken Breast.

Prep Time : 30 Minutes

Cook Time : 15 Minutes

Ingredients : 

  • 2  slices white bread, torn
  • Cooking spray or vegtable oil
  • 1/4 cup chopped green onions
  • 8 ounces sliced mushrooms
  • 1/2 teaspoon dried thyme
  • 1 garlic clove, minced
  • 1/2 cup (2 ounces) shredded part-skim mozzarella cheese
  • 1 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 4  skinless, boneless chicken breast halves
  • 1/4 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 1 tablespoon olive oil

Directions : 

  • Preheat oven to 350°.
  • Pulse bread in a food processor to form fine crumbs. Place in a dish.
  • Heat a large ovenproof skillet over medium-high heat.
  • Coat pan with cooking spray or thin layer of oil.
  • Add onions and mushrooms; sauté 10 minutes.
  • Stir in thyme and garlic.
  • Cool mixture for 10 minutes; stir in cheese, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
  • Cut a slit through thickest portion of each chicken breast half to form a pocket.
  • Stuff each chicken breast with 1/4 cup mushroom mixture.
  • Sprinkle stuffed chicken breast with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Place flour in a shallow dish.
  • Place eggs in a shallow dish.
  • Dredge stuffed chicken breast in flour.
  • Dip in eggs; dredge in breadcrumbs.
  • Heat oil in skillet over medium-high heat.
  • Add stuffed chicken breast; cook 2 minutes on each side or until browned.
  • Place pan in oven. Bake at 350° for 15 minutes.

 

 

 

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Chicken Breast and Three Mushroom Casserole

Chicken and 3 Mushroom Casserole
Chicken and 3 Mushroom Casserole
Chicken Breast and 3 Mushroom Casserole

Chicken Breast and Three Mushroom Casserole

Prep Time : 25 Minutes

Cook Time : 45 Minutes

 

Ingredients :

  • 1 Kg Boneless Chicken Breast, cut into strips
  • 3 tablespoons vegetable oil
  • 8 ounces Cremini mushrooms, sliced
  • 5 ounces Oyster mushrooms, stemmed and sliced
  • 4 ounces Shiitake mushrooms, stemmed and sliced
  • 1 clove garlic, finely chopped
  • 2 tablespoons all-purpose flour
  • 1/2 cup white wine
  • 2 cups chicken stock
  • 1/2 teaspoon ground sage
  • salt and ground black pepper
  • 1/4 cup heavy whipping cream
  • 1 tablespoon chopped fresh parsley

Directions : 

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat oil in a very large skillet over medium heat.
  • Add chicken breast strips; cook and stir until browned, 1 to 2 minutes per side
  • Transfer chicken strips to a casserole baking dish.
  • Place Cremini mushrooms, Oyster mushrooms, Shiitake mushrooms, and garlic in the same skillet, cook and stir until tender, about 5 minutes.
  • Stir in flour until well-incorporated.
  • Slowly mix in white wine.
  • Add chicken stock, sage, salt, and black pepper; bring sauce to a simmer and cook, until thickened, about 5 minutes.
  • Remove from heat and stir in heavy cream.
  • Pour sauce over Chicken Breast strips in the casserole dish; stir gently to combine.
  • Cover with aluminum foil.
  • Bake in the preheated oven until bubbly, about 30 minutes.
  • Serve On bed of white rice and steamed vegetables
  • Garnish with parsley before serving.