Crispy Lemony Chicken Breasts

Crispy and tangy, this tasty dish takes only ten minutes to make. Lemony Chicken Breasts is adapted from The Woman’s Day Cookbook by Kathy Farrel-Kingsley and is designed for the busy modern lifestyle.This is delicious and impressive enough to serve to unexpected guests at the last minute or as a weekday meal. This recipe uses olive oil and boneless and skinless chicken breasts for a healthy meal that can be enjoyed with no guilt. The chicken is dredged in flour and seasoned with salt and pepper for a crispy outer layer and tasty flesh. Lemon juice and chicken stock are reduced and flavored with parsley and poured over the fried chicken breasts, creating an aromatic and flavorful feast. You can make this chicken recipe and serve it for lunch or dinner or even supper.

You only need a few pantry staples to make this luscious cooking recipes including all purpose flour, salt, pepper, chicken breasts, olive oil, chicken stock, fresh lemon juice, and fresh parsley. Some don’t like chicken breast because they taste bland and can easily dry when cooked. This is especially the case when the fat and skin are removed. In this recipe, the chicken is dredged in flour to create a crispy outer layer and to keep the flesh moist and juicy. The lemon sauce and chicken stock gives tons of flavors to the dish making it very pleasurable to eat.

Ingredients

1 tablespoon all purpose flour
¼ teaspoon salt
¼ teaspoon freshly ground pepper
2 skinless, boneless chicken breast halves (about 4 oz. each)
2 teaspoons olive oil
1/3 cup chicken stock
2 tablespoons freshly squeezed lemon juice
1 tablespoon chopped fresh parsley

Preparation Instructions

In a shallow dish, combine the flour, salt, and pepper. Dredge each piece of chicken in the flour mixture.

Place a large skillet over medium high heat and add the oil. Once the oil is warm, add the chicken, cooking for about 3 minutes on each side, or until no longer pink in the middle. Remove with tongs to a platter.

Pour the chicken stock into the skillet. Add the lemon juice. Scrape the bottom of the pan to get up any browned bits and simmer for about 3 minutes, or until the sauce is reduced. Add parsley.

Serve the chicken breasts with the sauce poured over them.

Chicken Breasts with Parsley-Caper Pesto

Today we're using capers to make irresistible parsley and caper pesto-stuffed chicken recipe. This technique looks more complicated than it is just slice a pocket in the thickest part of the chicken breast and then spoon your pesto inside. To get maximum flavor, add a bit of extra pesto right under the chicken skin, too. Served with crispy roasted potatoes, this meal is one that you'll crave long after it's finished. Check some of the best cooking videos at Gourmandia.

Ingredients:

1 pound small red potatoes, halved
3 tablespoons olive oil, divided
Salt and pepper
1 lemon
2 cups fresh parsley
1/4 cup walnuts
2 tablespoons capers, rinsed and drained
4 bone-in, skin-on chicken breasts (3 pounds total)
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   Chicken Breasts with Parsley-Caper Pesto - Everyday Food with Sarah Carey

   EVERYDAYFOODVIDEOS

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   5 MONTHS AGO
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   Procedure:
   
   Preheat oven to 450 degrees. On a rimmed baking sheet, toss potatoes with 2 teaspoons oil and season with salt and pepper. Roast 15 minutes.
   
   Meanwhile, peel 3 strips zest from lemon, then thinly slice lemon crosswise. In a food processor, puree lemon zest, parsley, walnuts, capers, 2 tablespoons oil, and 1 tablespoon water until smooth. Season with salt and pepper. With a paring knife, cut a 1-inch horizontal slit in thick end of each breast; using your fingers, create a deep pocket between meat and bone. Tightly pack each pocket with pesto. Spread more pesto under skin. Rub chicken with remaining teaspoon oil and season with salt and pepper. Add chicken and lemon slices to sheet. Roast until chicken is cooked through and potatoes are golden, 35 minutes more.

White Chocolate Heath Bar Fudge

Making fudge always gives me the opportunity to create something a little different without losing the magic of holiday baking just like easy desserts.

This fudge is so decadent you won't believe that it takes 5 minutes to make, much of which is prepared in the microwave. The hardest part about making best recipes is that you have to wait 30 minutes for the fudge to set in the refrigerator. If you are looking for a mouth-watering, easy to make, holiday easy dessert recipes you will not be disappointed with this White Chocolate Heath Bar Fudge.


Ingredients

16 ounces white chocolate chips, high quality is preferred

14 ounces (1 can) Eagle brand sweet condensed milk

1/3 cup confectioner's sugar, powdered sugar

3 bars heath candy bar, crushed

1/2 cup dried berries, cherries or other red berry

Instructions for Making White Chocolate Heath Bar Fudge

Grease and 8 by 8 inch baking dish with butter or spray with non-stick cooking spray.

Place 3 heath candy bars in a large storage bag. Seal the bag and with a rolling pin to crush the candy bars, leaving small chunks of the bar in the storage bag.
In an uncovered microwave safe bowl, microwave white chocolate chips and Eagle Brand sweet condensed milk on HIGH for 2 minutes and 30 seconds. Stir until smooth, there will still be small pieces of white chocolate in the batter.

Stir in the confectioner's sugar, heath bar pieces, and dried berries.

Pour the batter into the prepared dish and spread evenly in the baking dish.

Chill the fudge in the refrigerator for at least 30 minutes or until the fudge is set.

Use a sharp knife to cut the fudge into 64, 1-inch pieces.

Fudge can be kept in an airtight container for up to 1 week.

Ginger Crabs with Spring Onions

A specialty of most Chinese restaurants, Crabs with Ginger and Spring Onions is a truly delectable dish just like any fish recipes. The only downside is that it is very fiddly and messy to eat, not a good idea when you are in a more formal dining atmosphere.

This dish is very easy to prepare, once you've tackled the messy job of chopping the crabs just like any other healthy recipes. The crabs are first deep fried before being cooked in sauce, a technique that makes the dish super tasty.I prefer eating it at home and comparing it to other baked fish recipes where I can really take the time to pick all the succulent meat and savour all its goodness. The freshness of the crabs is essential, so buying live crabs is the first prerequisite to the success of this dish.

Ingredients:

2 medium or 3 small live crabs
4 tbsps. corn flour
2"x2" piece of ginger, sliced
6 cloves of garlic, sliced
1 finger chilli, sliced diagonally
4 bunches of spring onions, cut in 2" long pieces
1/4 c. dry sherry or Chinese wine
1/4 c. oyster sauce
1 tbsp. light soy sauce
1 tbsp. sugar
2 c. water

Method:

Blanch the crabs briefly in boiling water. Take the shells off. Take the dead man's claws off.

Chop the body into 4 pieces and the shells into 2. With the back of a cleaver, crack the claws for easier picking. Put all the pieces in a mixing bowl, add 3 tbsp. of the cornflour, cover and shake.

Heat up some cooking oil and deep fry the crab pieces, in batches, on high heat for about 2 minutes. Set aside.

In a clean wok, stir fry the garlic, ginger and chilli in 1/4 c. of oil (you can use the oil used for frying the crab). Add the crab pieces. Add the oyster sauce, soy sauce, sugar, sherry or Chinese wine, and water. Bring to the boil and simmer for 10 minutes.

Disperse 1 tbsp. of cornflour in a bit of water and thicken the sauce. Check for seasonings. Add the spring onions and simmer for another minute. It is now ready to serve with rice or on a bed of boiled thin egg noodles.

Salmon with Blueberry Butter

A one-of-a-kind gourmet treat that makes weekends extra special, salmon with blueberry butter is a delightful dish that is colorful, vibrant, succulent and unforgettable

Make the blueberry butter ahead of time, at least a night or a day before so that the flavors infuse and when you cook the salmon, it will melt and penetrate the succulent flesh of the fish which is good. Before frying the salmon in the pan, rinse the fish quickly and pat it dry with a cloth. If the fish is frozen, it should be thawed in the refrigerator overnight. Make sure to get rid of any excess water so the skin crisps nicely and it will take on a nice golden brownish pink color. Do so gently, however, and don’t press out the natural moisture inside the fish.
In this recipe, salmon is pan-fried and flavored with shallots, Vermouth, and blueberry butter and garnished with walnuts and freshly chopped parsley. Blueberry butter is made with fresh blueberries, butter, thyme, lemon rind, onions, and freshly ground pepper just like other fish recipes. A wide spectrum of flavors and pleasant aromas will greet you as you make this dish and it is sure to impress guests.

After patting it dry, coat the fish lightly with flour so that it develops a delicious crisp skin when it is cooked. Before placing the fish in the pan, the oil should be hot to sear the skin of the salmon and seal in its juices, giving it succulence. The oil should not be smoking hot, however, or the fish will burn. The oil should be deep enough to cover half of the thickness of the salmon fillets. Three to five minutes on medium heat on each side should be enough to cook the salmon through. This is one of the cooking recipes where the salmon fillets skin side first and turn it over once when half the flesh is cooked.

Ingredients

For the Blueberry Butter:

4 oz. butter (room temperature)
½ lemon rind, grated
2 oz. fresh blueberries (chopped)
1/8 teaspoon fresh thyme leaves
1 green onion (chopped)
Pepper (freshly ground)

For the Salmon:

2 tablespoons butter
½ teaspoon chopped shallots
¼ cup fresh thyme leaves
4 salmon fillets (about 6 oz. each)
All purpose flour
4 oz. dry Vermouth
Blueberry butter (see recipe above)
4 oz. walnuts
1 tablespoon chopped fresh parsley

Preparation Instructions

Make the blueberry butter a day ahead by beating the butter until creamy. Add the rind, blueberries, thyme, onion, and a little pepper and stir until blended. Chill.

Melt butter in a large skillet over medium high heat. Add the shallots and thyme and sauté for 2 minutes.

Lightly dust the salmon with flour. Add the fish to the skillet, flesh side facing up. Cook until colored then turn.

Add the Vermouth. Top each fish fillet with about ½ oz. of the blueberry butter. Cover, reduce heat, and simmer gently until fish is cooked through. Sprinkle the salmon with walnuts and parsley just before serving.

Gourmet Passion Fruit with Wild Strawberries

Passion fruit is mixed with cream and strawberry sauce and served in passion fruit shells and garnished with wild strawberries in this simple, elegant, and exotic easy desserts.

This dessert is easy to prepare and can be stored in the refrigerator. It is best when served chilled and makes a refreshing finish to a spicy or rich meal. You can also use diced strawberries or raspberries in lieu of wild strawberries, since this may not be always available. Of course, wild strawberries are preferable as it adds more exoticism to this gourmet recipes.

An exotic fruit, passion fruit is delicious and quite nutritious. To prepare it, you cut it lengthwise in half and scoop out the seeds and pulp with a spoon. The seeds are eaten together with the pulp and removing them can be quite a challenge. To extract the juice of the passion fruit, you can pass it through a fine mesh strainer or sieve or squeeze it using cheesecloth. Some like to boil it down into syrup for making sauce. In this recipe, however you don’t need to remove the seeds.

The wild look of this strawberry variety is also quite appealing and its mildly sweet flavor complements the passion fruit without overwhelming it, since in this dish the strawberries are only meant to garnish the main ingredient. A lot smaller than regular cultivated strawberries, wild strawberries look like berries and can be found growing in fields and forests. Wild strawberries bruise easily and must be eaten or used quickly before they turn mushy. They are great for making into a luscious sauce.

Ingredients

18 passion fruit
1 cup whipped cream
7 tablespoons sugar
5 ½ tablespoons powdered sugar
6 teaspoons strawberry sauce
0.77 lbs. (about 1 ½ cups) wild strawberries

Preparation Instructions

Split the passion fruit into two and scoop out the flesh, reserving the pulp and the emptied fruit shells.

Reduce strawberry sauce with 7 tablespoons sugar, until obtaining a thick liquid. Cool.

Whip the cream with the powdered sugar. Add the passion fruit, reserving 6 teaspoons for later.

Place the emptied passion fruit shells in dessert bowls and pour a spoon of strawberry sauce into the bottom of each.

Place the wild strawberries on top then add the beaten cream.

Decorate the dish with the passion fruit and strawberry sauce. Serve with a sugared biscuit.

Prawn Carpaccio with Caviar

Carpaccio is a dish of raw meat or fish (such as beef, veal, venison, salmon or tuna) generally thinly sliced or pounded thin and served as easy appetizers. Talk of prawns and your mouth is sure to start watering if you're a sea food lover. Also, if you've never tried cooking sea food, what are you waiting? Our Prawn Recipes section contains a variety of delectable prawn recipes. Prawn is very popular seafood and is extensively eaten around the world. This recipe makes a truly enjoyable meal for all to enjoy. This is really one of the best recipes you can make which is originally from Gourmandia.

Caviar is considered in appetizer that is to be enjoyed in small amounts. It is tasteful and healthy. Made of fish roe and salt, it is a good source of calcium and phosphorus, as well as protein, selenium, iron, magnesium, and Vitamins B12, B6, B2, B44, C, A, and D. It also contains the amino acids arginine and histidine, as well as the essential amino acids lysine, isoleucine, and methionine.

Ingredients

3 prawns per person

2/3 oz. caviar

green lemon juice

fine salt, pepper

chopped green onions

parsley oil (parsley mixed with olive oil)

mesclun (chervil, arugula, leafy lettuces and endive in equal proportions)

fresh herbs

Carpaccio of King Prawn or Salmon

Preparation Instructions

Prepare the prawns and cut into thin slices. Season with lemon juice, pepper, and salt.

Spread caviar on top of each prawn. Sprinkle with the chopped green onion. Season with parsley oil.