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Panko Crusted Chicken Cutlets

Oct 102011

This is a very easy and simple recipe for chicken. Chicken breast cutlets are perfect for weeknight dinner because they cook very quickly. Back in Brazil we used to make “chicken a milanesa” which uses bread crumb, in this recipe, I substituted the bread crumb for panko, which is a Asian version of bread crumb. This chicken is so simple to make and yet very tasty. I love the crispy and crunchy crust and I usually serve with a side of green salad.

I hope you and your family enjoy this chicken dish as much as we do
By the way, you can prepare these chicken cutlets in advance and freeze. On the day that you want to cook, just remove from the freezer and let them thaw slightly and proceed as fresh made ones.

Ingredients:

2 chicken breasts, boneless and skinless
2-3 tablespoon fresh parsley
Salt and pepper to taste
1 egg
1 tablespoon water
Approximately ½ cup all-purpose flour
Approximately 1 cup panko
2-3 tablespoon olive oil

Method:

Cut the chicken breast into about ¼ inch thick by cutting the breast with your knife parallel to the cutting board.

Place the chicken cutlets into a bowl and add salt, pepper and parsley.

Beat the egg with the water and place in a deep dish.

In two other deep dishes place the flour in one and the panko in the other one.
So you end up with 3 deep dishes, each one containing egg, flour and panko.

Take a piece of chicken cutlet and coat both side with flour, pat to remove excess of flour. Dip into the egg and then coat with panko. St the coated chicken cutlet on a clean plate.

When the chicken cutlets are all coated with panko, place the olive oil in a fry pan and cook until both sides are golden brown in a medium/high heat.

Serve hot.

Curiosity Corner Jan 2013
Did you know that panko is made with bread crumbs using bread without crust? It is very popular in Japanese cuisine.

Thank you for stopping by Simple Recipes!

Chicken with Soft Polenta

Posted by Juliana 76 Responses »

Sep 122011

This is a fairly simple dish. The combination of chicken with crimini mushroom in a light wine sauce together with the creamy soft polenta is delicious. The polenta being soft and creamy absorbs the sauce from the chicken…therefore is loaded of flavor.

Ingredients:

1 chicken breast, cut in strips.
2 tablespoon all purpose flour
2 cloves of garlic, chopped
½ red onion thinly sliced
8 oz crimini mushroom, sliced
Salt and pepper to taste
1 tablespoon butter
2 tablespoon olive oil
¼ cup red wine

1/3 cup cornmeal
1 2/3 cup chicken broth
Salt and pepper to taste
1 tablespoon butter

Method:

To the chicken breast add salt, pepper and flour. Mix gently so all the chicken strips are slightly cover with flour.

In the meantime boil the chicken broth with cornmeal, salt, pepper and 1 tablespoon of butter. Cook in low heat for approximately 5-8 minutes.

In a pan melt the butter with 1 tablespoon olive oil and stir fry the chicken until golden brown both side. Set aside. In the same pan add 1 tablespoon of olive oil and the garlic, when the garlic turns golden add the onion, until almost soft, then add the mushroom. Cook for another 1 to 2 minutes and add the red wine. Cook for 2 more minutes.

To serve, spoon the soft polenta on the plate by making generous dent in the middle. Spoon the chicken with mushroom on top of the polenta. Serve hot.

Hope you enjoy this dish and have a great day!

Curiosity Corner Jan 2013
Did you know that mushrooms are rich in Vitamin D? Vitamin D has an important role in maintaining the calcium balance in the bones by promoting calcium absorption in the intestine, therefore a potential treatment for osteoporosis.

Thank you for visiting Simple Recipes!

Yogurt Marinated Chicken

Posted by Juliana 76 Responses »

Aug 222011

This is a very easy and simple recipe for chicken. I like the idea of marinating the chicken and hand it to my husband to grill on the BBQ, this way we can “share” the cooking.
What I like about this recipe is the low content of salt for the ones watching for their blood pressure. So many spices are added to the mixture of yogurt that you will not miss the salt for flavor and the chicken comes out of the grill so tender.

Ingredients:

½ cup plain yogurt
2 tablespoon lemon zest
2 tablespoon lemon juice
4 garlic cloves finely chopped
½ teaspoon cumin
½ teaspoon coriander
½ teaspoon red pepper flake
½ teaspoon black pepper
½ teaspoon dry rosemary
½ teaspoon salt
1 tablespoon olive oil

2 lbs of chicken breast or deboned thigh

Method:

Mix all the ingredients in a bowl, except the chicken. Pour the yogurt mix to the chicken, mix gently and cover the bowl. Marinade the chicken in the refrigerator for at least 4 hours or overnight for more an enhanced flavor.
Grilled the chicken on the BBQ and serve hot.

Thank you for stopping by Simple Recipes!

Red Quinoa with Chicken

Posted by Juliana 74 Responses »

Jun 132011

This is a very simple way to prepared quinoa. You have all you need in one bowl and it sure makes a great one dish meal. When making this dish I always take the leftover for the next day lunch. It is tasty and colorful so everyone around asks what I am eating…

Ingredients:

1 ½ cup red quinoa

1 cup of cubed carrot
1 cup frozen corn
1 cup frozen soy bean

1 small onion, chopped

1 chicken breast in cubes
2-3 garlic cloves
1 tablespoon soy sauce
½ tablespoon corn starch
½ tablespoon olive oil

Salt and pepper to taste
1 tablespoon olive oil

Method:

Cook the quinoa according to the instruction in the box.
In another pan cook the carrots, corn and soybean in a hot water. Set aside. In the meantime marinate the chicken with garlic, soy sauce, olive oil and corn starch for 5 to 10 minutes.
In a wok pan stir fry the chicken breast with olive oil, and set aside. In the same pan sautee the onion in olive oil, when slightly soft add the chicken, quinoa and the veggies. Mix gently, add salt and pepper to taste. Serve hot.

Curiosity Corner Jan 2013
Did you know that germinated quinoa has an even higher nutritional values than its raw form? To germinate the seed, just place them in a glass of water for 2-4 hours.

Thank you for visiting Simple Recipes!

Chicken Crepes

Posted by Juliana 83 Responses »

Dec 132010

These chicken crepes are full of flavor…the recipe is very simple and full of flavor. It you enjoy savory crepes, you should definitely give this a try.

Ingredients:

Chicken Filling
2 chicken breasts
1 small onion chopped
3 garlic cloves finely chopped
½ bunch of fresh parsley chopped
1 cup frozen corn,
1~2 basil leaves
1 tablespoon butter
½ tablespoon olive oil
1 ½ cup milk
1 ½ tablespoon corn starch
Salt and pepper to taste

Crepe batter
2 large eggs
1 cup milk
½ cup water
1 cup all purpose flour
3 tablespoon butter melted
Pinch of salt

¾ cup shredded Mozzarella cheese
½ tablespoon dry parsley

Method:

Chicken filling

Boiled the chicken breast in water by adding bay leaves, salt and pepper for about 10~ 15 minutes. Once cooked remove the chicken from the water shred after cool down.

In another pan sautee the onion and the garlic with the butter and olive oil in medium heat, once slightly brown, add the shredded chicken and the frozen corn.

Mix gently and add the milk, salt and pepper to taste, while the corn is cooking with the chicken in the milk, mix the corn starch in the water. Add the dissolved corn starch slowly in the chicken by mixing continuously.

Once the chicken filling turns creamy add the parsley and let it bubble again.

Remove the chicken filling from the heat.

Crepe batter

Mix all the ingredients in the blender. Heat a 9 in pan with a small amount of butter, add ¼ cup of the batter into the pan, and spread the batter by rotating the pan.

Cook until the crepe is set and slightly brown, and then turn to cook the other side.

Slide to a plate and keep doing the same until all the batter is gone.

How to Assemble

Place some of the chicken filling in the crepe, roll and place the rolled crepe in a butter pyrex dish.

Repeat unit the crepes filled the pyrex dish.

Cover with mozzarella cheese and sprinkle with dry parsley.

Place the crepes in a preheated oven at 350F for 15 to 20 minutes.

Serve hot.

Enjoy this simple recipe!

Curiosity Corner Jan 2013
Did you know that crepes are considered a French national dish?

Thank you for stopping by Simple Recipes and have a great week!

BBQ Chicken Drumstick with Orzo Pasta

Posted by Juliana 82 Responses »

Aug 022010

This is a very easy and simple recipe for weekday dinner. I like to bake the drumstick before placing on the grill, it is faster and cooks evenly. Not to mention that I don’t have to keep “babysitting” the chicken on the grill afraid that it will turn into a charcoal…while the chicken is in the oven I can prepare the side dish. The reason that I use drumstick is because the skin of the chicken gets roasted and taste so good crispy…I know, I know it is not healthy, but once in a while…

Ingredients:

Chicken
3~4 garlic cloves finely minced
1 teaspoon oregano
¼ cup fresh basil finely chopped
1 tablespoon olive oil
Salt and pepper to taste
1 tablespoon cooking wine
8 chicken drumsticks

Orzo
1 cup orzo pasta
2~3 garlic cloves chopped finely
1 ½ tablespoon butter
2 cups string green beans boiled and cut
Salt and pepper to taste
Parmesan cheese
Pine nuts to garnish

Method:

Chicken
Mix all the ingredients together with the chicken and let it sit for approximately ½ hour. Place the chicken drumstick in the oven for approximately 20 minutes at 350F. In the meantime prepare the orzo pasta.

Orzo Pasta
Cook the orzo pasta as indicated by the instruction of the package, drain and set aside. In a small pan heat the butter, add the garlic and the string beans, sautee for a few minutes until the beans are soft. Add the orzo pasta, salt and pepper to taste, mix gently and remove from the heat.

Once the chicken has been in the oven for approximately 20 minutes, remove carefully and set them on the BBQ grill enough to give the drumstick a roasted color…golden color. Remove and serve with the orzo pasta topped with grated parmesan cheese and pine nuts.

Curiosity Corner Jan 2013
Did you know that orzo pasta was originally made from barley? Today orzo is made with wheat semolina, same as hard wheat used in many Italian pasta.

Thank you for stopping by Simple Recipes and have a great week!

Easy Blender Chicken Pie

Posted by Juliana 91 Responses »

Jun 272010

This is a chicken pie recipe that is very simple and yet savory, very popular is Brazil due to its simplicity and adaptability. By the way, I am bringing this pie to Louise’s picnic at Months of Edible Celebrations. July is picnic month!

A- Almond Joy Pie (Marjie) @ Modern Day Ozzie & Harriet

B- Baked Beans (Kasha) @ Grub and Stuff

C-Chocolate Picnic Cake Janet @ Dying for Chocolate

D-Dutch Funnel Cake (Julie) @ Sporadic Cook

And my letter is “E”…and I am bringing EASY BLENDER CHICKEN PIE!

The chicken filling can be substitute for only vegetables ( in case you are vegetarian), ground meat and so on. As a matter of fact a different version of this post was one of my very first post.
I like this dish because again it fits in a “One Dish Meal” category.
It is good when the pie is just out of the oven, or for the next day lunch by warming up slightly at the microwave or cold.

Ingredients:

Chicken Filling
2chicken breast, cooked and shredded
1 can of stewed tomatoes
¼ cup chopped black olives
2 cups frozen bell peppers (tri color)
1 medium onion, sliced
½ bunch of cilantro, finely chopped
1 tablespoon olive oil
Salt and pepper to taste

Batter
2½ cup milk
¾ cup canola oil
3 large eggs
4 tablespoon grated Parmesan cheese
1 tablespoon salt
1 tablespoon baking powder
1½ cup all purpose flour
1 cup corn starch

Method:

Chicken Filling
Sautee the onion in the olive oil, add the shredded chicken, black olive, stewed tomato, and the bell peppers, let it cook until the bell peppers are cooked.

Add salt and pepper to taste and add the cilantro to the chicken. and remove from the heat.

Set the chicken filling aside, by letting it cool.

In the meantime prepare the dish by coating with oil and flour, use a oven safe dish (I used a pyrex, of approximately 71/2 x 11 1/2 in).

Batter
Mix all the ingredients in the blender. Preheat the oven to 350F.

Assembly
Pour half of the batter into the pyrex, then gently spread the chicken filling into the batter, make sure that is evenly spread. Cover the chicken with the remaining batter.

Bake for approximately 50 minutes at 350F, until a toothpick come out clean.

Serve warm.

Thank you for stopping by Simple Recipes and have a great week!

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