142753 herbed chicken breasts with tomatillo salsa and queso fresco Recipes

water, tomatillos (about 10 small), husks and stems removed, garlic clove, serrano chile, chopped fresh cilantro, coarsely chopped onion, fresh lime juice, salt, white bread, skinless, boneless chicken breast halves, salt, ground cumin, ground red pepper, egg, lightly beaten, olive oil, crumbled queso fresco cheese, cilantro sprigs (optional), lime wedges (optional)

skinless and boneless chicken breast halves (about 4 oz. each), juice of 1 lemon, extra-virgin olive oil, minced garlic, salt and freshly ground black pepper, to taste, salsa, for serving (see recipe ), chopped fresh cilantro leaves, for garnish

whole boneless skinless chicken breasts, dried onion flakes, garlic cloves, crushed (i use minced garlic from the jar), dried thyme, salt, dried rosemary, rubbed sage, dried marjoram, water, pepper, hot sauce (optional)

garlic, cilantro, green bell pepper, chopped, onion, chopped, divided, roma (plum ) tomato, chopped, olive oil, divided, raspberry jam, chipotle puree, roma (plum) tomatoes, chopped, orange juice, lime juice, milk, mayonnaise, unsweetened cocoa powder, skinless, boneless chicken breast halves, prepared guacamole, queso quesadilla cheese, chorizo sausage, casing removed and meat finely diced

chicken breasts , skinless butterflied, spices (herbes de provences or mexican seasoning mix or), margarine, onion, chopped, mushrooms, fresh or 250 g frozen porcini mushrooms, in pieces, white wine, heavy cream, broth, cornflour, garlic cloves, minced, lemon zest, grated, chives, chopped (or more or other herbs to taste), black pepper, salt, chives , for decoration

salt-free garlic and herb seasoning, dried parsley, salt, boneless skinless chicken breasts (not too small), olive oil, garlic, minced, lemon juice

chicken stock, water, boneless chicken breasts , halves, tomatillo, husked and halved, onion, quartered, poblano chiles (cored, seeded and quartered ), jalapenos, seeded and quartered, garlic cloves, smashed, cilantro, chopped, oregano leaves, salt & freshly ground black pepper, vegetable oil, white hominy, drained

water, tomatillo, about 10 small, husks and stems removed, garlic clove, serrano chili , 1/2-1, depending on desired heat, fresh cilantro, chopped, onion, chopped, fresh lime juice, salt, white bread, boneless skinless chicken breast halves, salt, cumin, ground red pepper, egg, beaten, olive oil, queso fresco, crumbled, lime wedge (optional), fresh cilantro stem (optional)

chicken breasts, tomatillos, chopped, garlic, chopped, chicken broth, onion, chopped, serrano chili, minced, salt

whole boneless chicken breast (with skin ), about 12 oz, fresh tarragon or thyme sprigs, garlic, thinly sliced, olive oil, salt , pepper and paprika, to taste, chicken broth, chopped parsley

sliced leeks, white and light green parts only, chicken broth (i use low-sodium ) or 2 cups chicken bouillon (i use low-sodium), unsalted butter, boneless skinless chicken breasts, kosher salt, pepper, lemon juice, coarsely chopped fresh tarragon or 2 tbsp fresh marjoram

boneless skinless chicken breast halves (5 oz each), lemon-pepper seasoning, olive oil, divided, butter, divided, lemon juice, dijon mustard, chicken broth, minced fresh parsley, minced chives, minced fresh thyme or 1 tsp dried thyme, minced fresh basil or 1 tsp dried basil, minced garlic, salt

boneless skinless chicken breast halves, trimmed of excess fat (6-7 oz. each), olive oil, whole grain mustard, chopped fresh thyme, chopped fresh rosemary, kosher salt, toasted breadcrumbs (see below ), pitted kalamata olive, rinsed, patted dry, and chopped, freshly grated parmigiano-reggiano cheese, chopped sun-dried tomatoes packed in oil (about 3 large tomato halves, pat dry before chopping), lemon, cut in wedges

chicken breast, garden salsa , recipe follows, potatoes, butter, olive oil, salt and pepper, rice wine vinegar, olive oil, diced yellow squash, tomatoes, diced fine, red onion, diced fine, cucumber, peeled and seeded, diced fine, red pepper, diced fine, cracked black pepper, fresh basil, salt , to taste

fresh lime juice, garlic cloves, sliced, chipotle chile in adobo, coarsely chopped, kosher salt, boneless, skinless chicken breasts , cut into 1-inch pieces (1 lb), flour tortillas, tomatillos, removed from husk and rinsed, olive oil, shredded romaine lettuce, queso fresco, crumbled , about 1/3 cup, chopped onion , cilantro sprigs, and lime wedges for serving

tomatillo, husked and rinsed (8 or so), jalapeno chile, olive oil, divided, chopped onion, chopped garlic, chicken broth, brown sugar, cilantro leaf , and tender stems rough-chopped divided, chicken breast halves (8- to 10-ounce bone-in, skin-on ), sour cream (to garnish )

tomatillos, husked, serrano chiles, stemmed, whole skinless chicken breasts (about 2 1/2 lb), halved, olive oil, onion, diced, garlic, finely chopped, chopped fresh cilantro, plus extra for garnish, salt, plus extra for sprinkling, pumpkin seeds , toasted 5 minutes in dry cast-iron pan over medium heat

chicken breasts, water, vinegar, soy sauce, brown sugar, mixed herbs (thyme, rosemary, marjoram), salt, black pepper, garlic, crushed, parsley, egg yolk, olive oil, light french dijon mustard, chopped parsley, mixed herbs (thyme, rosemary, marjoram), creme fraiche, garlic, crushed, salt and pepper