Three Chicken Recipes
Whether sipping on chicken noodle soup when feeling sick, enjoying chicken wings while watching the game, or celebrating a special occasion over fine dining, chicken never disappoints. Due to its versatility and availability, it is a staple across the world, and it is no wonder it is Canada's favourite meat! It is not only delicious but also full of protein which contains all nine essential amino acids. Although it was tough to pick just three, we have put together some of our favourite chicken recipes!
1.Chicken Schnitzel4 servings
- 4 large chicken breasts
- 1 cup flour
- 2 large eggs
- 1 cup breadcrumbs
- 2 tbsp paprika
- 1 tbsp sesame seeds
- Salt and Pepper to taste
- Oil for frying
- Fresh lemon to garnish
- Place a long strip (about 2 feet) of plastic wrap on your countertop. Place the chicken breasts on the wrap leaving about a 2-inch space between them and cover with another layer of plastic.
- Using a meat mallet, pound the breasts until they are just under ¼ inch thick.
- Place three wide, but shallow bowls on the countertop. Fill the first one with flour. In the second bowl beat the two large eggs. In the third bowl, mix the breadcrumbs, paprika, ¼ tsp salt and sesame seed. It is helpful to have an empty plate nearby to put the coated schnitzels.
- Pour oil into a skillet until its deep enough to cover the chicken breasts. Slowly heat the oil over medium heat. While the oil is heating begin to coat your chicken breasts. Start by coating with flour, then with egg, then with the breadcrumb mixture.
- When the oil is hot (but not smoking or splattering), fry the coated breasts until they are golden brown on both sides. If the oil is near the correct temperature of 375 degrees F, then this should take 3-4 minutes. Be careful not to fry more than two breasts at a time as this will cause the oil temperature to drop and the schnitzel will be greasy.
- After frying place the schnitzels on paper towel and carefully pat off excess oil.
- Serve hot, garnished with a lemon wedge.
- 1 pound skinless, boneless chicken breasts, but into bite size pieces
- 1 cup lemonade
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1 ½ teaspoon Worcestershire sauce
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 bay leaf
- Corn Tortillas
- 1 head of shredded lettuce
- 2 large chopped tomatoes
- 8 ounces shredded sharp cheddar cheese
- 1 jar salsa
- 1 container sour cream
- In a large skillet over medium heat, combine chicken, olive oil, lemonade, lime juice, and Worcestershire sauce. Season with bay leaf, onion powder, and garlic powder. Simmer for about 15 – 20 minutes or until the chicken is fully cooked and juices are clear.
- While simmering warm the tortillas in the oven on low heat until soft. When the chicken is finished cooking transfer into a bowl, and place tomato, lettuce, cheese, salsa, and sour cream into serving dishes.
- Allow each person to create their own tacos with their favourite ingredients!
3.Jerk Chicken Skewers with Plantain
- 1 cup cherry tomatoes
- 1 red onion, chopped into 1-inch pieces
- 1 pound, boneless, skinless chicken breast chopped into 1 inch cubes
- 1 ripe plantain, peel on, cut into slices
- 1 cup pineapple, cut into cubes
- Salt and pepper to taste
- 8 skewers
- 2 teaspoons jerk seasoning
- 2 tablespoons lime juice
- 1 tablespoon extra-virgin olive oil
- If using wooden or bamboo skewers soak in warm water for at least 30 minutes before use.
- Mix together the jerk seasoning, lime juice, and olive oil in a medium bowl
- Toss chicken, onions, and tomatoes in the lime juice, olive oil and jerk seasoning mixture. Cover and let sit for at least 20 minutes.
- Place chicken, onion, pineapple. Tomatoes, and plantains on the skewer leaving around a half inch on each side of the skewer.
- Oil the grates of the grill and set to medium heat. Cook the skewers for around 15 minutes, basting with the marinade and rotate to grill each side.