Chicken Breast Recipes Ovan Healthy Easy for Dinner with Sauce Indian Chinese for Kids In Urdu Baked

Sunday, 12 October 2014

Chicken Breast Recipes For Kids

Chicken Breast Recipes Ovan Healthy Easy for Dinner with Sauce Indian Chinese for Kids In Urdu Baked

Source:- Google.com.pk

Please even the pickiest eaters with these kid-approved recipes for crispy oven-baked chicken fingers, pasta, burgers, pocket pies, chicken and dumplings, and lots more.

In this lighter, simpler version of classic chicken Parmesan, chicken breast tenders are coated in a Parmesan cheese and breadcrumb mixture, and then broiled, not fried. An easy side dish of penne pasta and broccoli makes this a complete meal that the whole family will love.

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INGREDIENTS

Coarse salt and ground pepper
2 large eggs
3/4 cup finely grated Parmesan
1/2 cup plain dried breadcrumbs
1 1/2 pounds chicken tenders
1 3/4 cups tomato sauce, homemade or storebought
4 ounces part-skim mozzarella, shredded (about 1 cup)
8 ounces penne rigate (ridged) or other short pasta
1 package (10 ounces) frozen broccoli florets, thawed
1 tablespoon olive oil
DIRECTIONS

STEP 1
Bring large pot of salted water to boil. Heat broiler, with rack set 4 inches from heat. In a medium bowl, whisk eggs. In another bowl, combine Parmesan and breadcrumbs. Season chicken with salt and pepper. Dip tenders in egg, then in Parmesan mixture; place on a rimmed baking sheet. Broil until golden, 2 to 4 minutes per side.
STEP 2
Preheat oven to 450 degrees. Spread 1 cup tomato sauce in the bottom of a 9-by-13-inch baking dish. Then top with chicken, remaining sauce, and finally mozzarella. Bake 15 to 20 minutes or until cheese is melted.
STEP 3
Meanwhile, cook pasta in boiling water until al dente, according to package instructions, adding broccoli for final 30 seconds. Reserve 1/2 cup pasta water; drain pasta and broccoli, and return to pot. Add oil and remaining Parmesan. Toss, gradually adding some reserved pasta water until pasta is lightly coated. Serve chicken with penne and broccoli.

Chicken Breast Recipes For Kids

Chicken Breast Recipes For Kids

Chicken Breast Recipes For Kids

Chicken Breast Recipes For Kids

Chicken Breast Recipes For Kids

Chicken Breast Recipes For Kids

Chicken Breast Recipes For Kids

Chicken Breast Recipes For Kids

Chicken Breast Recipes For Kids

Chicken Breast Recipes For Kids

Chicken Breast Recipes For Kids

Chicken Breast Recipes Ovan Healthy Easy for Dinner with Sauce Indian Chinese for Kids In Urdu Baked

Quick And Easy Chicken Breast Recipes

Chicken Breast Recipes Ovan Healthy Easy for Dinner with Sauce Indian Chinese for Kids In Urdu Baked

Source:- Google.com.pk

I first read about this method of pan frying chicken breasts on The Kitchn a few months ago, and I’ve used it many times since. They titled it How to Cook Moist & Tender Chicken Breasts Every Time, and they weren’t exaggerating.

Chicken breasts, particularly boneless, skinless breasts, are the healthiest cut of chicken, but they can also be dry and flavorless. With this incredibly easy method, I can cook up moist, flavorful breasts using just a little bit of olive oil, salt and pepper that is perfect for chopping up or shredding to put into chicken noodle soup, pot pie, salads or anywhere I need some chicken.

Here’s how to cook up chicken breasts that you’ll love. I’ve adapted the recipe from The Kitchn a bit.

Ingredients

Chicken breasts (as many as you’ll need), pounded thin to about one inch
Salt
Pepper
1 – 2 tbsp olive oil

Directions

Salt & pepper both sides of the chicken.
Heat a skillet that has a lid over medium-high heat.
Add enough olive oil to barely coat the bottom of your pan and allow to heat for a minute.
Add chicken breasts in a single layer. Cook for one minute, then turn them over.
Put the lid on the pan and turn the pan to low.
Cook for 10 minutes. Do not take the lid off the pan. At all.
Turn off the heat and leave the lid on the pan for another 10 minutes. Do not take the lid off the pan. At all.
After the second 10 minutes, take the lid off, check to make sure the chicken is cooked all the way through (no pink inside), and you’re done. Use the chicken however you want.

My notes
The key to this really is never taking the lid off for the entire 20 minutes.
When the chicken was shredded in the bowl waiting for me to use it in chicken pot pie last night, my husband and one son kept walking through the kitchen and snitching some of it because it was so good.
The original recipe called for dredging the chicken in flour first. I did that the first couple of times, and then I tried it without the flour. It works just fine for me.
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