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Full Online Book HomeLearning KitchenPoultry - Herbed Chicken Breasts Caribbean
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Poultry - Herbed Chicken Breasts Caribbean Post by :jazz434 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2819

Click below to download : Poultry - Herbed Chicken Breasts Caribbean (Format : PDF)

Poultry - Herbed Chicken Breasts Caribbean

3 tbsp brown sugar
1/2 tsp nutmeg
1/4 tsp cinnamon
1/4 tsp white pepper
1/4 tsp allspice
1/3 cup fresh lime juice
6 boneless skinless chicken breasts
1 tbsp oil
2 cups raw white rice, cooked accordingly
2 tbsp broth
2 tbsp dry sherry
2 tbsp white wine
2 tbsp butter
1/4 cup chopped marjoram, or oregano
2 tbsp chopped rosemary
2 tbsp chopped sage

In a small bowl, combine first six ingredients.

Heat oil in a skillet, and brown chicken for 1 minute on each side. Reduce heat and continue to saute for 10 minutes, turning once.

Begin cooking rice according to package directions while chicken is cooking.

Transfer chicken to a platter and keep warm.

Add 2 tbsp broth to skillet and deglaze pan. Add brown sugar mixture and cook for 2 minutes or until thickened. Reduce heat and whisk in butter, 1 tbsp at a time, incorporating first tbsp before adding next.

Return chicken to pan, place herbs on top of it, and add any juices that accumulated on platter. Baste with sauce in pan (carefully, so as not to dislodge herbs from chicken). Cook over medium heat for 10 minutes or until done. Serve with rice.
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4 boneless chicken breast halves 2 tbsp. butter 1/2 pkg. Pepperidge Farm® Frozen Puff Pastry Sheets (1 sheet) 1 egg 1 tbsp. water 1 container (4 oz.) herbed cream cheese spread 1/4 cup chopped fresh parsley Season chicken with salt and pepper if desired. Melt butter in skillet. Add chicken and cook until browned. Remove chicken. Cover and refrigerate 15 min. or up to 24 hours. Thaw pastry sheet at room temperature 30 min. Mix egg and water. Preheat oven to 400°F. Unfold pastry on lightly floured surface. Roll into 14" square and cut into 4 (7") squares. Spread about 2

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1/3 cup olive oil 1 tablespoon dried rosemary -- crushed 2 teaspoons salt 1/2 teaspoon ground black pepper 1 1/2 pounds boned and skinned chicken breast halves -- cut in 2-1/2" pieces 1 pound fresh white mushrooms, halved -- (about 6 cups) 1 pound small red potatoes, halved -- (about 3 cups) 3 medium onions, cut in wedges -- (about 3 cups) 1 large red bell pepper, cut in 2" pieces -- (about 2 cups) 6 large garlic clove -- peeled Preheat oven to 425 degrees. In a large bowl, combine oil, rosemary, salt and pepper until well blended. Add chicken,