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Recipes for Butcher's Choice of Atlanta, Inc. Ce - Chicken Breast Fillets
Recipe Quick Links:
Cantina Chicken
Chicken á la Nancy
Chicken Chesapeake
Chicken and Mushroom Scaloppini
Chicken Piccata Dinner
Chicken Saute Mediterranean
Coconut Curry Chicken with Grilled Pineapple
Ginger Peachy Chicken
Grilled Chicken Breasts and Green Onion Sauce
Honey-Baked Chicken with Fruit Sauce
Tropical Island Kebabs
| Cantina Chicken |
Prep. Time: 10-15 min.
Cook-Refridgerage Time: 25 min.
Serving Size: 4 servings
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Can be used with:
Ce - Chicken Breast Fillets
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Ingredients:
4 Butcher's Choice of Atlanta, Inc. Chicken Breast Fillets
2 teaspoons chili powder
2 tablespoons canola oil
1 can Mexican style tomatoes (14 1/2 ounces)
1 can mild chopped green chilies (4 ounces)
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1 tablespoon fresh lime juice
1 tablespoon hot pepper sauce
Shredded lettuce, shredded Monterey Jack cheese, lime wedges, cilantro sprigs, and warm corn tortillas (optional) |
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Instructions:
Rub chicken breasts with chili powder.
In large, nonstick skillet over medium heat, heat oil.
Add chicken, cook 4 to 5 minutes on each side or until browned.
Meanwhile, in medium bowl, combine tomatoes, chilies, lime juice and pepper sauce; add to skillet. Reduce heat to medium low; cover and simmer 12 to 15 minutes, or until chicken is cooked through.
To serve, place chicken on bed of shredded lettuce; top with sauce from skillet. Sprinkle with cheese and garnish with lime and cilantro; accompany with a basket of warm tortillas.
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| Chicken á la Nancy |
Prep. Time: 10-15 min.
Cook-Refridgerage Time: 10 min.
Serving Size: 6 servings
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Can be used with:
Ce - Chicken Breast Fillets
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Ingredients:
4 Butcher's Choice of Atlanta, Inc. Chicken Breast Fillets
1/4 cup vegetable oil
1/2 lemon with peel, very thinly sliced
1 clove garlic, chopped
1 tablespoon all-purpose flour |
1/2 cup dry white wine
6 ounces fresh mushrooms, sliced
1 can (14 ounces) water-packed whole artichoke hearts, drained and quartered
Salt and ground pepper to taste
1/2 teaspoon dried oregano leaves |
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Instructions:
In large skillet over medium-high heat, heat oil. Add chicken, lemon and garlic; sauté 1 to 2 minutes or until golden.
Mix the flour with wine.
Stir in mushrooms, artichoke hearts, wine mixture, salt, pepper and oregano. Cook 6 minutes, stirring frequently.
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| Chicken Chesapeake |
Prep. Time: 10-15 min.
Cook-Refridgerage Time: 20 min.
Serving Size: 4 servings
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Can be used with:
Ce - Chicken Breast Fillets
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Ingredients:
4 Butcher's Choice of Atlanta, Inc. Chicken Breast Fillets
2 tablespoons olive oil
2 tablespoons cornstarch
12 ounces chicken broth
2 tablespoons butter
6 ounces white wine |
1 teaspoon seafood seasoning or to taste
1/2 pound Portobello mushrooms, sliced
1/2 pound fresh crabmeat (preferably lump)
1/2 pound Fettuccine pasta
Fresh basil for garnish
Parmesan cheese to taste |
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Instructions:
Heat oil, over medium-high heat, in 10-inch skillet and sauté chicken breasts for 3-4 minutes on each side. Remove the chicken breasts and set aside.
Dissolve cornstarch in broth. Reduce heat to medium, add butter, white wine, chicken broth mixture and seafood seasoning. Stir continuously until thickened, 2-3 minutes. Add chicken, mushrooms and crab meat and simmer for 5 minutes or until thermometer inserted in thickest part of breast registers 170°F.
Meanwhile, cook and drain the fettuccine.
Place the chicken breasts over the cooked fettuccine and sauce with the crabmeat mixture. Garnish with fresh basil and Parmesan cheese.
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| Chicken and Mushroom Scaloppini |
Prep. Time: 10-15 min.
Cook-Refridgerage Time: 15 min.
Serving Size: 4 servings
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Can be used with:
Ce - Chicken Breast Fillets
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Ingredients:
4 Butcher's Choice of Atlanta, Inc. Chicken Breast Fillets
Salt and ground pepper to taste
1 tablespoon vegetable oil
4 ounces cremini, shiitake or white mushrooms, thinly sliced
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1 tablespoon minced fresh chives or scallion greens
1/4 cup Marsala or sweet vermouth
1 tablespoon butter
Hot cooked noodles (optional) |
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Instructions:
Season cutlets with salt and pepper. In large, nonstick skillet over medium heat, heat oil. Add cutlets; sauté 2 minutes per side or until cooked through.
Remove cutlets to serving platter and keep warm. Add mushrooms to skillet; sauté 1 minute. Stir in Marsala; cook about 1 minute or until reduced to about 3 tablespoons.
Remove from heat; stir in butter and chives.
To serve, spoon mushrooms and pan sauce over cutlets and serve with noodles.
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| Chicken Piccata Dinner |
Prep. Time: 10-15 min.
Cook-Refridgerage Time: 30 min.
Serving Size: 6 servings
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Can be used with:
Ce - Chicken Breast Fillets
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Ingredients:
4 Butcher's Choice of Atlanta, Inc. Chicken Breast Fillets
Salt and pepper to taste to taste
1/2 cup all-purpose flour
3 eggs, beaten
1/3 cup grated Parmesan or Romano Cheese, divided
1/4 cup vegetable oil
1 box (8 ounces) tubular pasta (penne or ziti for example) |
3 cups small fresh broccoli florets
1/2 cup butter
2 tablespoons lemon juice
2 tablespoons capers, drained
1 lemon, thinly sliced
1 tablespoon minced parsley |
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Instructions:
Preheat oven to 250°F. Rinse breast slices and pat dry; season with salt and pepper. Measure flour onto wax paper.
In shallow dish, beat eggs with 1/4 cup grated cheese. In large skillet over medium-heat, heat oil. Dredge chicken lightly in flour and then in egg mixture. Add dredged slices immediately to hot skillet; saute for about 1 to 2 minutes on each side until golden. As chicken is browned, place slices on a baking sheet covered with paper towels and keep warm in oven. Sauté remaining chicken, adding more oil to skillet if necessary.
Meanwhile, in large saucepot over high heat, cook pasta in boiling, salted water according to package instructions. Add broccoli florets to boiling pasta water for last 2 minutes of cooking time. Pour pasta and broccoli into colander to drain.
Discard any remaining oil from skillet and add butter; place over medium heat and cook until butter melts. Stir in lemon juice and capers. Return cooked pasta and broccoli to saucepot and toss with 6 tablespoons butter mixture and remaining grated cheese.
Spoon pasta and broccoli onto heated serving platter. Top with chicken piccatas. Spoon over remaining butter mixture and garnish with lemon slices and chopped parsley.
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| Chicken Saute Mediterranean |
Prep. Time: 10-15 min.
Cook-Refridgerage Time: 30 min.
Serving Size: 4-5 servings
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Can be used with:
Ce - Chicken Breast Fillets
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Ingredients:
4 Butcher's Choice of Atlanta, Inc. Chicken Breast Fillets
Salt and ground pepper to taste
1 1/2 teaspoons Italian herb seasoning
2 teaspoons olive oil
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1 clove garlic, minced
1 1/2 tablespoons chopped sun-dried tomatoes
1 can (14.5 ounces) diced tomatoes, undrained
1 can (16 ounces) Great Northern or cannellini beans, drained and rinsed |
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Instructions:
Sprinkle breast halves with salt and pepper; press herbs into chicken.
In large nonstick skillet over medium high heat, heat oil; add chicken and brown 2 minutes on each side. Add garlic and sun-dried tomatoes; sauté one minute. Stir in canned tomatoes, with their liquid, and beans.
Reduce heat to medium low; cover partially and simmer 15 to 20 minutes until meat thermometer inserted in center registers 170º F. Serve chicken breasts warm over the tomatoes and beans mixture.
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| Coconut Curry Chicken with Grilled Pineapple |
Prep. Time: 10-15 min.
Cook-Refridgerage Time: 25 min.
Serving Size: 4 servings
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Can be used with:
Ce - Chicken Breast Fillets
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Ingredients:
4 Butcher's Choice of Atlanta, Inc. Chicken Breast Fillets
3/4 cup unsweetened coconut milk
1/4 cup firmly packed brown sugar
1 tablespoon curry powder |
1 teaspoon grated lemon peel
1/2 teaspoon salt
1 pineapple, peeled, cored and cut into 1-inch thick rings |
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Instructions:
Preheat grill or broiler.
In small saucepan, over medium heat, cook coconut milk, brown sugar, curry powder, lemon peel and salt 2 minutes or until brown sugar is dissolved; remove from heat. Pour 1/4 cup of the coconut basting sauce into a small bowl and reserve for the pineapple.
Grill or broil chicken, turning occasionally and basting frequently with coconut sauce, 15 minutes or until meat thermometer inserted in center registers 170° F.
Note: Do not baste during the last 5 minutes of grilling. Grill or broil pineapple wedges, basting with reserved coconut sauce*, 5 minutes or until just warm. Serve chicken with pineapple.
Note: Do NOT baste chicken and pineapple with the same basting brush.
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| Ginger Peachy Chicken |
Prep. Time: 10-15 min.
Cook-Refridgerage Time: 30 min.
Serving Size: 4 servings
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Can be used with:
Ce - Chicken Breast Fillets
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Ingredients:
4 Butcher's Choice of Atlanta, Inc. Chicken Breast Fillets
Salt and cracked black pepper to taste
2 tablespoons butter
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1 lemon, thinly sliced
1 can sliced cling peaches in heavy syrup (15.25 ounces)
2 tablespoons chopped crystallized ginger |
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Instructions:
Season chicken with salt and pepper.
In large, nonstick skillet over medium heat, heat butter.
Add breasts and sauté 6 to 8 minutes per side or until golden brown. Top with lemon slices. Add peaches (with their liquid) and ginger.
Cover and simmer over medium heat 10 minutes or until chicken is glazed with juices and cooked through, basting frequently with juices during cooking.
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| Grilled Chicken Breasts and Green Onion Sauce |
Prep. Time: 5-10 min.
Cook-Refridgerage Time: 45-55 min.
Serving Size: 4 servings
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Can be used with:
Ce - Chicken Breast Fillets
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Ingredients:
4 Butcher's Choice of Atlanta, Inc. Chicken Breast Fillets
1/2 cup brown sugar
2 1/2 teaspoons garlic powder
2 teaspoons onion powder
1/2 teaspoon salt
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1 cup olive oil
8 Green onions
1/4 cup apple cider vinegar
2 tablespoons whole grain mustard
1 tablespoon peppercorns |
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Instructions:
Preheat grill to high.
In medium bowl, stir together brown sugar, garlic powder, onion powder and salt. Rub mixture all over split breast pieces, being sure to get under the skin; discard any unused rub.
Place breasts on grill and cook over medium-high, indirect heat.
While breasts are cooking, drizzle about 1 tablespoon of oil on onions. Grill over direct heat about 5 minutes, or until lightly browned.
In food processor, combine vinegar, mustard and peppercorns; pulse until beginning to blend. Slowly add remaining oil, pulsing to incorporate. Add grilled onions and pulse until mixture is well blended.
Remove breast from grill when a meat thermometer inserted into the thickest part of the breast reaches 170°F, 45 to 55 minutes.
Serve with Green Onion Sauce.
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| Honey-Baked Chicken with Fruit Sauce |
Prep. Time: 5-10 min.
Cook-Refridgerage Time: 1 hour
Serving Size: 6-8 servings
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Can be used with:
Ce - Chicken Breast Fillets
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Ingredients:
6 Butcher's Choice of Atlanta, Inc. Chicken Breast Fillets
Salt and ground pepper to taste
1 cup honey, divided
2 tablespoons lemon juice
2 tablespoons Dijon mustard
2 large apples, peeled, cored and thickly sliced
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1 cup dried apricot halves
1 cup dried prunes
1 cup white wine
1 teaspoon ground allspice
1/2 teaspoon ginger
Hot cooked rice (alternate: Couscous) |
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Instructions:
Preheat oven to 350°F.
In large baking dish or roasting pan, arrange chicken. Season chicken with salt and pepper.
In small bowl, combine 1/2 cup honey, lemon juice and mustard; mix well. Pour mixture over chicken and bake 30 minutes, basting occasionally with honey mixture and turning chicken over halfway through cooking time.
Meanwhile, in large saucepan over medium-high heat, combine apples, apricots, prunes, wine, allspice, ginger and remaining 1/2 cup honey; bring to a boil.
Reduce heat to medium-low; cover and simmer 10 minutes.
Pour fruit sauce over chicken; bake 15 to 25 minutes longer until meat thermometer in center of thigh registers 180°F, basting occasionally.
Serve chicken and fruit sauce over hot cooked rice.
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| Tropical Island Kebabs |
Prep. Time: 10-15 min.
Cook-Refridgerage Time: 30-60 min marinade, 20 min. cooktime
Serving Size: 3-5 servings
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Can be used with:
Ce - Chicken Breast Fillets
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Ingredients:
4 Butcher's Choice of Atlanta, Inc. Chicken Breast Fillets
1/4 cup soy sauce
1/4 cup light molasses
2 tablespoons red wine vinegar |
1/2 teaspoon cayenne pepper
1 teaspoon cinnamon
1/2 fresh pineapple, cored and cut into 1” chunks |
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Instructions:
In medium bowl, whisk together soy sauce, molasses, vinegar, cayenne pepper and cinnamon; set aside 1/4 cup of marinade. Add chicken, cut into 1inch pieces, to bowl and refrigerate 30 to 60 minutes.
On skewers, alternate chicken and pineapple pieces.
Place kebabs on lightly oiled grill, cover and cook over medium direct heat for about 15 minutes, basting with reserved marinade and turning occasionally. Kebabs are done when juices run clear in the thickest chicken piece, and a meat thermometer reads 170° F.
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