1. Lemon Garlic Chicken:
Ingredients:
- 4 boneless, skinless chicken breasts
- 4 cloves of garlic, minced
- 2 tablespoons olive oil
- Juice of 1 lemon
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
1. Preheat the oven to 400°F (200°C).
2. In a bowl, mix together the minced garlic, olive oil, lemon juice, salt, and pepper.
3. Spoon the marinade over the chicken breasts placed in a baking dish.
4. Bake for 25-30 minutes or until the chicken is cooked through.
5. Garnish with fresh parsley and serve.
2. Caprese Chicken:
Ingredients:
- 4 boneless, skinless chicken breasts
- 4 slices of mozzarella cheese
- 4 slices of tomato
- Fresh basil leaves
- Balsamic glaze (gluten-free)
Instructions:
1. Set the heat to medium-high and prepare the grill or pan.
2. Add salt and pepper to the chicken breasts.
3. Grill the chicken for about 6-8 minutes on each side or until cooked through.
4. Add a slice of mozzarella cheese and a tomato to the top of each chicken breast.
5. Place the chicken back on the grill for a minute or two until the cheese melts.
6. Remove from heat, garnish with fresh basil leaves, and drizzle with balsamic glaze.
3. Chicken Piccata:
Ingredients:
- 4 boneless, skinless chicken breasts
- ½ cup gluten-free flour blend
- 2 tablespoons olive oil
- 2 tablespoons capers
- Juice of 2 lemons
- ½ cup chicken broth
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
1. Evenly pound the chicken breasts and season with salt and pepper.
2. Dredge the chicken in the gluten-free flour blend, shaking off any excess.
3. A big skillet with medium-high heat is used to heat the olive oil.
4. Add the chicken breasts and cook until golden brown on both sides, about 3-4 minutes per side.
5. Take the chicken from the skillet and place it on a plate.
6. In the same skillet, add capers, lemon juice, and chicken broth.
7. Cook for 2-3 minutes until the sauce thickens slightly.
8. Return the chicken to the skillet and cook for another 2-3 minutes, until heated through.
9. Garnish with fresh parsley and serve.
4. Chicken Parmesan:
Ingredients:
- 4 boneless, skinless chicken breasts
- ½ cup gluten-free breadcrumbs
- ½ cup grated Parmesan cheese
- 1 cup marinara sauce (gluten-free)
- 4 slices of mozzarella cheese
- Fresh basil leaves
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a shallow dish, combine the gluten-free breadcrumbs and grated Parmesan cheese.
3. Dip each chicken breast in the breadcrumb mixture, coating both sides.
4. Place the coated chicken breasts in a baking dish and bake for 20-25 minutes.
5. Remove the chicken from the oven and top each breast with marinara sauce, mozzarella cheese, and fresh basil leaves.
6. Put the dish back in the oven and continue baking for a further 10 minutes, or until the cheese is melted and bubbling.
5. Tuscan Chicken Skillet:
Ingredients:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 4 cloves of garlic, minced
- 1 cup cherry tomatoes, halved
- ½ cup sun
-dried tomatoes, sliced
- 1 cup spinach leaves
- ½ cup chicken broth
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions:
1. In a big skillet over medium-high heat, warm the olive oil.
2. Season the chicken breasts with salt and pepper, then add them to the skillet.
3. Cook the chicken for 6-8 minutes on each side or until browned and cooked through. Take out of the skillet, then set it aside.
4. In the same skillet, add minced garlic and sauté for 1 minute.
5. Add cherry tomatoes, sun-dried tomatoes, and spinach to the skillet. Cook until the tomatoes are softened and the spinach is wilted.
6. Pour in the chicken broth and bring to a simmer.
7. Return the chicken breasts to the skillet and cook for an additional 2-3 minutes, until heated through.
8. Add fresh basil leaves as a garnish and serve.
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