chicken cutlet recipes wanted

[Jezebel]

Anyone know of any good chicken cutlet recipes (for two-four people) that are easy to make and don't take too long to cook/prepare?

[blp]

what do you mean by cutlet? Dictionary.com has

A thin slice of meat, usually veal or lamb, cut from the leg or ribs.

AND

A patty of chopped meat or fish, usually coated with bread crumbs and fried; a flat croquette.


If you're talking about the former, how about a nice salad - not one of those goopy chicken salads full of mayo, but something more like the following:

One red oak leaf lettuce
two red bell peppers, thinly sliced
One large or two small avocados
two table spoonfulls of sesame seeds

Chicken can be two complete legs - thigh and drumstick, or four thighs or four drumsticks or two breasts. Grill or roast it - doesn't matter which, then cut it off any bone in pieces about the size of the tip of your finger and add, still warm, to the raw vegetables. If you are able to cook the chicken on a barbecue, that's better, but not essential. Then roast the seeds lightly in a dry frying pan until they are partially browned and sprinkle them on the salad. Dressing: two table spoonfuls of olive oil, four of roasted sesame oil, two of vinegar and two crushed cloves of garlic. Salt and pepper to taste

OTHERWISE, if you want something more like the other definition, sorry, can't help.

[Jezebel]

chicken breast?

[blp]

Hi, sorry. went back and edited extensively as you can see. Well perhaps my answer fits the question anyway.

[Scheherazade]

Sounds like a tasty salad, blp.

Jezebel,

my favorite chicken dish is 'chicken and broccoli bake'... Cooking time is about 2 hours but it does not require you to do much and it always turns out nicely. If you are interested, I can post the recipe for you.

Also, how about fajitas? East to prepare and yummy...

[blp]

Sounds like a tasty salad, blp.



the sesame oil's the key

[Jezebel]

mmm that sound good, and yes it applies to the type of chicken I am asking about. Thanks Scheherazade but two hours is a bit too long (I'm going to be getting home around 8 at night next semester so that would mean I'd be eating after 10)

[MSREADER]

Anyone know of any good chicken cutlet recipes (for two-four people) that are easy to make and don't take too long to cook/prepare?

Jeze,

I like to marinate my chicken breasts. You can put them in your refrigerator, in the marinade before you leave for classes, they'll be ready for you when you get home. :)
Use a glass dish with a cover (or plastic wrap) for keeping the chicken & marinade in the 'frig. Try to cover the chicken completely with marinade, so it's absorbed.
Easy marinades are: Italian salad dressings, Ranch salad dressing.
Since you're eating late, you might want something light, like broiled chicken.
You can simply broil the marinated chicken, it will be tender and juicy by now. :)
Or dip the marinated chicken in bread crumbs, for a little crunch.

I really like some of the thicker salad dressings (light/low-cal, preferably), ranch, bleu cheese, etc., I will post some recipes, you can experiment to see which you like best.
Joyce

[Jezebel]

oh thank you so much, that'll be great :)

[MSREADER]

Here's a few...

Fettuccine With Chicken Breasts

1 package/12 oz. Fettuccine or egg noodles, dry

1 cup Creamy Italian or Ranch Salad Dressing

8 boneless, skinless chicken breast halves

1/2 cup butter

1/3 cup dry white wine


Cook fettuccine according to package directions; drain. Preheat oven to 425°F. Pour fettuccine into oiled (I use vegetable spray) baking dish. Sauté chicken in butter in a large skillet. Transfer cooked chicken to the bed of fettuccine. Add wine to the skillet; cook to reduce to desired consistency. Drizzle over chicken. Pour the salad dressing over the chicken. Bake at 425°F. about 10 minutes, or until dressing forms a golden brown crust.

Makes 8 servings.

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Peach Chicken

1/2 cup Ranch or French Salad Dressing

4 Boneless, skinless chicken breasts, about 1-1/2 lbs.

2 Tbsp. Olive oil

1 Tbsp. Butter

1/2 cup Light brown sugar

2 Tbsp. Prepared Dijon mustard

1 can (16 oz.) Sliced peaches, drained & cut into chunks



Sauté chicken breasts in olive oil about 5-10 minutes per side, or until center of chicken is no longer pink. Remove from skillet; reserve. In same skillet, melt butter and brown sugar. Stir in dressing and mustard. Return chicken to pan with peaches; coat thoroughly with sauce and heat through. Serve immediately.

Makes 4 servings.
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Lemon Chicken

2 tablespoon cornstarch

4 boneless, skinless chicken breast halves

3 Tablespoons butter or margarine

1 cup chicken broth

3 tablespoons lemon juice

1 tablespoon sugar

1/2 teaspoon lemon zest

1/4 cup thinly sliced green onions


Lightly dust chicken breasts with 1 tablespoon cornstarch. Reserve excess for sauce. In a large skillet over medium heat, melt butter and lightly brown chicken on both sides. Remove pan from heat; remove chicken. Stir together chicken broth, lemon juice, sugar and lemon zest. Whisk in reserved cornstarch. Add to skillet; cook and stir over low heat 1 to 2 minutes or until thickened. Return chicken to skillet. Cover and simmer for 15 minutes, adding onions during the last 5 minutes.
(If you don't have cornstarch, you can use flour)

Makes 4 servings.
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[MSREADER]

And a couple more...... :)

Cheesy Chicken


1/2 cup Ranch Dressing or Bleu Cheese

1 tablespoon All-purpose flour

4 Boneless, skinless chicken breast halves

1/4 cup Shredded sharp Cheddar cheese

1/4 cup Grated Parmesan cheese


Combine dressing with flour in a shallow bowl. Coat each chicken breast with dressing mixture. Place on ungreased (I always use vegetable spray) baking pan. Combine Cheddar and Parmesan cheeses; sprinkle on chicken. Bake at 375°F. for 25 minutes or until chicken is no longer pink in center and juices run clear.

Makes 4 servings.

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Crunchy Cheddar Chicken Breasts


1/2 cup Ranch or Buttermilk Salad Dressing

4 Boneless, skinless chicken breasts

1/4 cup Corn flake crumbs

1/4 cup finely shredded white Cheddar cheese

1/2 tsp. each Salt and cracked black pepper

Combine crumbs, cheese, salt and pepper in a separate plate. Roll chicken breasts in dressing to coat both sides. Dip, top side only, in crumb mixture and place on baking sheet. Bake at 350°F. for 35 minutes, or until golden brown and crunchy.

Makes 4 servings.
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Enjoy!

[oceanflower]

Thanks for those, Joyce. My family will be pleased to see a different chicken recipe on the table for a change. :)

[MSREADER]

LOL...You are very welcome, Liz. They are quick and easy too. Which is a big plus for you. :)
I love Lemon chicken, and occasionally add lime juice to the recipe also. ;)

[oceanflower]

LOL...You are very welcome, Liz. They are quick and easy too. Which is a big plus for you. :)
I love Lemon chicken, and occasionally add lime juice to the recipe also. ;)

I had a recipe very similar to that (given to me by my first mother-in-law :p), but it went up in flames in the kitchen fire in December. The only difference, actually, was that my recipe called for regular onions instead of green onions. The green onions sound better to me, though, so I'll try the recipe with them the next time I make it.

[oceanflower]

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