Skip to main content

Grilled Chicken Gyros

  Grilled Chicken Gyros with Greek Air Fried Potatoes Ingredients   4+ 2-4  Chicken Breast Iceberg Lettuce Tzatziki Sauce (I'm using my homemade recipe) 1  Medium Red Onion 1  Medium Tomato 1  Green Bell Pepper Feta Cheese Mozerella Cheese Salt Black Pepper Garlic Powder Olive Oil Cooking Spray 2-4  Russet Potatoes Dried Oregano Greek Marinade 1  Medium Lemon Steps Place your chicken breasts into a zip lock bag or bowl and pour 3/4 of your Marinade onto them. Let them Marinade in for 2 - 48 hours. The longer, the tastier. While they Marinade, go ahead and make your Tzatziki (recipe on my profile). If you don't plan on making Tzatziki from scratch, then you can ignore this step. After marinading, Preheat your BBQ to medium heat (about 375°F). Cut all of your vegetables and set in the fridge until you're ready to assemble the Gyros. Brush the grill with a bit of oil and place your chicken on (topside down). Cook for 15 minutes, then flip, brush with...
Post a Comment

Chicken piccata

 

Chicken piccata recipe main photo

















Chicken piccata


Ingredients

 4 servings
  1. 10.5 oz container of lemon rosemary chicken bone broth
  2. 1 shallot minced
  3. 1.5 tbsp minced garlic
  4. 1 tbsp Poultry magic
  5. 1 tbsp Lemon pepper seasoning
  6. 1 / cup flour
  7. 1 large lemon (2 tsp lemon zest)
  8. 2 tbsp olive oil
  9. 7 tbsp butter
  10. Minced Italian parsley
  11. 2 small chicken breast pounded or 1 large split

Steps

  1. This is the broth I use. Start by splitting you chicken breast or use your 2 small pounded breasts and season with lemon pepper

    Chicken piccata recipe step 1 photo

  2. Make the dredge by mixing the flour with a tbsp of poultry magic

  3. Heat 3 tbsp butter and 2 tbsp olive oil until melted. Season the chicken with salt and pepper and dredge lightly in the flour and cook about 3 minutes per side.

    Chicken piccata recipe step 3 photo

  4. Add the shallot to the fond and sauté until fragrant. Add the garlic and do the same. Add the chicken stock and reduce almost by half.

    Chicken piccata recipe step 4 photoChicken piccata recipe step 4 photoChicken piccata recipe step 4 photo

  5. Reduce heat and add capers, lemon juice and zest and a couple tbsp of parsley, simmer for a minute and add the butter, Season with salt to taste.

    Chicken piccata recipe step 5 photoChicken piccata recipe step 5 photoChicken piccata recipe step 5 photo

  6. Add the chicken back to the pan flipping it a few times while heating through. I serve it over mashed red potatoes and roasted asparagus, pour the sauce over the chicken and garnish with parsley

    Chicken piccata recipe step 6 photoChicken piccata recipe step 6 photo
Labels:

Comments

Post a Comment

Popular posts from this blog

Chipotle chicken/ mango salsa

  Chipotle chicken/ mango salsa Ingredients   4 servings 4  chicken breast pounded thin Olive oil for sautéing 2 tsp  chipotle powder seasoning 2 tsp onion powder 2 tsp garlic powder 1 tsp  dried chives Salt 1 tsp  smoked paprika Black pepper For mango salsa 1  ripe mango diced 1  jalapeño diced 1/4 cup  red onion 2 TBS  chopped cilantro Juice of one lime Salt and pepper Steps Pat chicken fry. Mix all spices together and season front and back of chicken liberally. Drizzle both sides in olive oil Sauté for 3-4 minutes on both sides Mix all ingredients together for salsa in medium bowl. Drizzle with a splash of olive oil. Season with salt and pepper to taste.
Post a Comment
Read more

Garlic Herb Butter Roast Chicken

  Garlic Herb Butter Roast Chicken Ingredients   4 people 4 pound (2 kg)  whole chicken, at room temperature giblets and neck removed from cavity* 1/4 cup  unsalted butter, melted 3 tablespoons  olive oil 1/4 cup  white wine, (OPTIONAL) -- use a dry wine like a Sauv blanc or Chardonnay 1  lemon, halved Salt and freshly ground pepper, to taste 2 tablespoons  fresh chopped parsley 4  garlic cloves, minced 1 head  garlic roughly peeled and cut in half horizontally through the middle crosswise Steps Preheat oven to 430°F | 220°C (400°F or 200°C fan forced). Line a baking tray with foil, or lightly grease a roasting pan. Discard neck from inside the cavity and remove any excess fat and leftover feathers. Pat dry with paper towels. Pour the olive oil, melted butter, wine (if using) and the juice of half a lemon over the chicken, under the skin and inside the cavity. Season chicken liberally on the outside and inside the cavity with salt and pe...
Post a Comment
Read more