#chicken breasts

[daily-deliciousness]

Quick & easy grilled buffalo chicken sandwiches

[escapistsatellite]

This stuffed chicken is INSANE 😳 You’ve never had chicken like this before. The crispiest stuffed chicken ever 🧀 This chicken is next level 😮‍🔥📖 Crispy on the outside, creamy and cheesy on the inside 🤯✨Juicy chicken stuffed with mushroom cream sauce, spinach, tomato, and melted cheese this is comfort food done RIGHT. Save this for your next dinner!

Ingredients • Chicken breasts (about 500 g total ≈ 1.1 lb) • 2 onions • 200 g mushrooms ≈ 2 cups sliced • 100 g fresh spinach ≈ 3½ cups fresh • 1 tomato, sliced • 60 g grated cheese ≈ ½ cup • 100 ml heavy cream (33%) ≈ ½ cup • 1 egg yolk • Panko breadcrumbs

Seasonings (for the ground chicken mixture) • 1 tbsp paprika • 1 tsp oregano • 1 tsp salt • 1 tsp black pepper • 1 tsp chili powder • 1 tsp garlic (minced or powder) • 1 tsp cumin

Instructions

1. Prepare the mushroom sauce:In a frying pan, sauté the chopped onion with the mushrooms.Add the heavy cream (½ cup) and simmer until thick and creamy.Season lightly with salt. Set aside to cool slightly.

2. Prepare the chicken mixture:Grind the chicken breasts together with the onion using a meat grinder or food processor.Add paprika (1 tbsp), oregano, salt, black pepper, chili, garlic, and cumin (1 tsp each).Mix well until fully combined.

3. Shape the patties:Divide the chicken mixture into 4 equal portions.Flatten each portion into an oval shape.

4. Add the filling (in this order): • Spread a layer of the creamy mushroom sauce • Add fresh spinach • Add sliced tomato • Sprinkle grated cheeseCover with another thin layer of the chicken mixture and seal the edges well.

5. Coat:Brush each patty with egg yolk.Coat evenly with panko breadcrumbs.

6. Bake:Preheat oven to 180°C (350°F).Bake for 25–30 minutes until golden and fully cooked.Enjoy

[escapistsatellite]

Golden, juicy chicken with rich, creamy Alfredo sauce — this Chicken Fettuccine Alfredo is the ultimate comfort pasta 🍝✨ Ready in under 30 minutes, it’s perfect for quick dinners that taste gourmet! CHICKEN FETTUCCINE ALFREDO PASTA ✨

Ingredients:

•2 Chicken Breasts (≈350 g / 14 oz)

Seasoning for the Chicken:

•1 tbsp Olive Oil

•1 tbsp Oregano

•1 tbsp Paprika

•1 tbsp Garlic Powder

•1/2 cup (110 g) Butter

•6–7 Garlic cloves

•1⅔ cups (400 ml) Heavy Cream

•1 tbsp All-Purpose Flour

Seasoning:

• 1/2 tsp Salt

• 1/2 tsp Black Pepper

• 1 tbsp Garlic Powder

• 1 tbsp Italian Seasoning

• 1 tsp Oregano

• 1½ cups Parmesan (grated)

• 250 g Fettuccine

• Pasta water (optional, to thin sauce)

On top:

• Fresh chopped parlsey

• Grated Parmesan

Instructions:

➊ Season the chicken: • Mix olive oil, oregano, paprika, and garlic powder. • Rub onto chicken breasts.

➋ Cook the chicken: • Heat a pan over medium heat. • Cook chicken 5–6 minutes per side until golden and cooked through. • Remove chicken and set aside.

➌ Cook the pasta: • Boil fettuccine in salted water according to package instructions. • Reserve some pasta water, then drain pasta.

➍ Make the Alfredo sauce in the same pan: • Add butter to the pan with leftover chicken juices. • Add minced garlic and cook 1–2 minutes until fragrant. • Pour in heavy cream and stir. • Sprinkle in flour and add all seasoning (salt, pepper, garlic powder, Italian seasoning, oregano). • Stir and cook until sauce thickens. • If too thick, add reserved pasta water gradually until you reach desired consistency.

➎ Combine everything: • Add cooked chicken and fettuccine. • Toss to coat evenly in sauce. • Stir in Parmesan until creamy.

➏ Serve: • Garnish with fresh parsley and extra Parmesan.

[nekoziyan]

WHAT I ATE #204 たべたもの

[javadoodle]

This Fajita Chicken Wrap is a tasty and simple meal that is ideal for lunch or dinner. The chicken is seasoned with a spice blend and baked until juicy and tender. Cooked until tender, the peppers and onions add a nice crunch to the wrap. This dish is ideal for a quick and nutritious meal on the go.

Instructions: Preheat the oven to 400 degrees Fahrenheit. Combine the chili powder, cumin, paprika, garlic powder, onion powder, salt, and black pepper in a small bowl. Rub the olive oil over the chicken breasts, then season both sides with the spice mixture. Bake the chicken in a baking dish for 20-25 minutes, or until it is cooked through. Meanwhile, melt the butter in a large skillet over medium-high heat. Cook until the onion and bell peppers are tender, about 8-10 minutes, stirring occasionally. Allow the chicken to rest for a few minutes before slicing it thinly. Place a tortilla on a plate and sprinkle some cheese down the center to make the wraps. Add some of the sliced chicken, followed by the cooked peppers, onions, and cilantro. Wrap the tortilla tightly around the filling and serve right away.

Fajita Chicken Wrap

[escapistsatellite]

Greek chicken wraps

Ingredients

For the chicken

2 lb boneless chicken breast (halved lengthwise for even thickness)

3 tbsp full fat greek yogurt

2 tbsp mayonnaise

2 tbsp lemon juice

1 tbsp freshly grated garlic

Salt to taste

1 tbsp garlic powder

1 tbsp smoked paprika powder

1 tsp dried oregano

1 tsp dried basil

2 tbsp olive oil

1 tsp cumin powder

1 tsp coriander powder

For the greek salad

1 large red onion, finely diced

1 large cucumber, finely diced

1-2 tomatoes, deseeded and diced

1/2 cup olives, diced

Salt and pepper to taste

1 tbsp olive oil

1 tbsp lemon juice

1/2 cup feta cheese, optional

For the tzatziki sauce

1 cup whole milk Greek yogurt

2 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tbsp freshly grated garlic

Salt to taste

1 tbsp fresh dill, chopped

1 tbsp fresh parsley, chopped

1/2 cup cucumber, grated and squeezed dry

To assemble

6 large tortilla wraps

2 cups lettuce

Method:

In a bowl, combine yogurt, mayonnaise, lemon juice, garlic, spices, salt, and olive oil. Add the chicken and coat it thoroughly. Cover and refrigerate for at least 2–4 hours, preferably overnight.

Heat a grill pan or skillet over medium-low heat. Cook the chicken for 5–7 minutes on each side until fully cooked. Then, increase the heat briefly to char the chicken. Let it rest for 5 minutes before slicing it into strips. I

n another bowl, combine onion, cucumber, tomatoes, and olives. Season them with salt, pepper, olive oil, and lemon juice. If using feta cheese, add it to the mixture and toss gently. Mix yogurt, olive oil, lemon juice, garlic, herbs, and salt. Add grated cucumber (well-drained) and stir. Chill until ready to use.

Warm the tortillas in a pan or microwave. Layer them with lettuce, chicken, Greek salad, and tzatziki sauce. Wrap them tightly and serve immediately.

[escapistsatellite]

This classic dish is a crowd-pleaser for a reason! Tender grilled chicken, creamy Alfredo sauce, and perfectly cooked pasta come together for a meal that is both delicious and satisfying.

*Ingredients:*

* 3 boneless, skinless chicken breasts

* 1 tbsp smoked paprika

* 1/2 tsp black pepper

* 1/2 tsp salt

* 1/2 tsp garlic powder

* 1/2 tsp dried parsley

* A pinch of rosemary

* Penne pasta

* Alfredo sauce:

* 4 tbsp butter

* 1/4 cup all purpose flour

* 8 oz milk

* 1/2 cup heavy cream

* 3 tbsp cream cheese

* 1/3 cup mozzarella cheese

* 1/3 cup Parmesan cheese

* 1 tsp red chili flakes (optional)

* Salt and pepper to taste

* 1 tsp dried parsley

* 1 tsp oregano

*Instructions:*

1. Grill the chicken for about 6-8 minutes per side or until cooked through. Remove from the grill and let it rest for a few minutes.

2. While the chicken is cooking, make the Alfredo sauce: In a large skillet, heat the butter over medium heat. Add all purpose flour and make it smooth make sure the heat is low. Add milk and keep stirring add cream cheese. Add heavy cream. Stir continuously until the sauce is smooth and creamy.

3. Add all the seasonings.

4. Cook the pasta according to package directions.

5. Add the cooked pasta to the skillet and toss it in the Alfredo sauce until well coated.

6. Add mozzarella cheese and grated Parmesan

7. Place the sliced grilled chicken on top of the pasta.

8. Garnish with parsley.

9. Serve and enjoy!

*Tips:*

* For a healthier version of this dish, use whole wheat pasta and low-fat dairy products.

* You can also add other vegetables to the dish, such as broccoli, spinach, or mushrooms.

* If you don't have a grill, you can cook the chicken in a skillet or bake it in the oven.

* To make the Alfredo sauce even creamier, add a splash of white wine.

* Serve the pasta with a side salad and crusty bread for a complete meal.

[escapistsatellite]

Crispy chicken Alfredo sandwich 🥪

Ingredients

For the chicken

1 lb boneless chicken breast, halved lengthwise and pounded to an even thickness.

Salt to taste

1 tsp smoked paprika powder

1 tsp garlic powder

1/2 tsp black pepper powder

For the dry batter:

1 cup all purpose flour

2 tbsp corn starch

Salt to taste

1/2 tsp black pepper

1 tbsp garlic powder

1 tsp smoked paprika powder

For the egg wash:

2 eggs

1/4 cup water

For the breadcrumbs mixture

2 cups panko breadcrumbs

1 tbsp dried parsley

For the Alfredo sauce:

1 tbsp fresh garlic, minced

2 tbsp butter

1 1/2 cups unsweetened heavy whipping cream

1 cup of freshly grated Parmesan cheese (add more Parmesan for a thicker consistency, adjust accordingly)

Salt to taste

1/2 tsp black pepper

1 tsp parsley, chopped

For the garlic butter:

1/2 cup butter, softened

1 tsp fresh garlic, chopped

1 tsp parsley

Salt to taste

To assemble:

4 mini bread loafs

Method:

Pat the breast fillet dry. Sprinkle salt, pepper, paprika powder, and garlic powder evenly on both sides.

Make the dry batter: In a bowl, add all-purpose flour, cornstarch, salt, pepper, smoked paprika powder and garlic powder. Mix well and set aside.

Make egg wash by whisking together eggs and water in a bowl.

In another bowl combine Panko breadcrumbs and parsley.

Coat the chicken in the dry batter, then dip it in the egg wash. Finally, coat the chicken in the breadcrumb mixture until it’s evenly coated. Repeat with the remaining chicken cutlets. Rest the chicken for 10 min before frying.

Heat oil to 350°F. Fry the chicken in batches for 3-4 min per side or until it reaches 165°F internal temp.

Make Alfredo sauce: In a pan Heat butter until melted, sauté minced garlic for 30 sec until fragrant. Add cream and salt and pepper. Cook on medium heat until it starts to thicken. add in the Parmesan cheese and parsley. Cook until the sauce thickens on medium low heat.

Make the garlic butter by mixing soften butter with garlic and parsley mixed to combine

Slice the bread loaf and spread garlic butter on both sides. Bake at 400F for 5-8 min, or until the bread is crispy. Assemble the sandwich and serve warm .