Best 3 Spice Crusted Chicken Breasts With Lemon Cucumber Raita Recipes
Embark on a culinary journey with our succulent Spice-Crusted Chicken Breasts, tantalizing taste buds with a symphony of flavors. Perfectly seared and infused with an aromatic blend of spices, these chicken breasts are the epitome of savory delight. Accompany them with the refreshing Lemon-Cucumber Raita, a cooling yogurt-based sauce bursting with the zest of lemon and the crispness of cucumber, providing a delightful contrast to the warmth of the chicken. Indulge in a culinary symphony as you explore these delectable recipes, promising an unforgettable dining experience.
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SPICE-CRUSTED CHICKEN BREASTS WITH LEMON-CUCUMBER RAITA
Great Crusted Chicken with a nice mixture of indian spices. The tangy yogurt and spices in the raita suggest an equally tart Sauvignon Blanc like the 2001 St. Supèry or the 2000 Silverado.Recipe by Joanne Weir author of More Cooking in the Wine Country.
Provided by NcMysteryShopper
Categories Poultry
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°. In a small dry skillet, toast the coriander, cumin and fennel seeds over moderate heat until golden and fragrant, about 3 minutes. Transfer to a spice grinder and let cool. Grind the seeds to a fine powder.
- Spread the shredded cucumber on several layers of paper towel and blot dry with more paper towels. Transfer the cucumber to a bowl and stir in the yogurt, lemon zest, garlic, cayenne and 1 teaspoon of the spice mixture; season the raita with salt and pepper.
- Brush the chicken with 2 tablespoons of the olive oil and season with salt and pepper. Sprinkle the remaining spice mixture all over the breasts. Heat 2 large ovenproof skillets over moderately high heat and add 1 tablespoon of olive oil to each. Add 3 of the breasts to each skillet, skin side down, and cook until golden, about 4 minutes. Turn the breasts and continue cooking for another 3 minutes. Transfer the skillets to the oven and bake the chicken for about 8 minutes, or until just cooked through. Serve the chicken warm, with the raita.
Nutrition Facts : Calories 474.8, Fat 25.2, SaturatedFat 6.1, Cholesterol 149.5, Sodium 152.2, Carbohydrate 7.2, Fiber 2.4, Sugar 2.9, Protein 53.8
SPICY CHICKEN BREASTS
This is a great skinless, chicken breast recipe that can be served over salad greens or as an entree! If serving over salad greens, cut chicken into strips and top with your favorite salsa or dressing.
Provided by Barbara Radford
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- In a medium bowl, mix together the paprika, garlic powder, salt, onion powder, thyme, cayenne pepper, and ground black pepper. Set aside about 3 tablespoons of this seasoning mixture for the chicken; store the remainder in an airtight container for later use (for seasoning fish, meats, or vegetables).
- Preheat grill for medium-high heat. Rub some of the reserved 3 tablespoons of seasoning onto both sides of the chicken breasts.
- Lightly oil the grill grate. Place chicken on the grill, and cook for 6 to 8 minutes on each side, until juices run clear.
Nutrition Facts : Calories 173 calories, Carbohydrate 9.2 g, Cholesterol 68.4 mg, Fat 2.4 g, Fiber 3.3 g, Protein 29.2 g, SaturatedFat 0.6 g, Sodium 1825.9 mg, Sugar 2.2 g
CHICKEN BREASTS WITH LEMON
In this recipe, which Pierre Franey brought to The Times in 1992 in one of his 60-Minute Gourmet columns, two teaspoons of lemon zest are added to a simple sauce of lemon juice, thyme, garlic and shallots. It is, at once, lively and elegant. To round it out, it needs a sturdy accompaniment. Mr. Franey suggested mashed potatoes with garlic and basil, with just a little olive oil swirled in.
Provided by Pierre Franey
Categories dinner, easy, quick, weekday, times classics, main course
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Season flour with salt and pepper, and dredge the chicken all over. Remove the excess flour.
- Heat the oil in a heavy skillet large enough to hold the chicken pieces in one layer. Add chicken and cook, uncovered, over medium heat for 5 minutes or until lightly browned.
- Flip the chicken and cook for 5 minutes more, or until cooked through. Carefully remove the oil from the skillet, leaving the chicken. Discard the oil.
- Add the thyme, shallots and garlic, and cook for about a minute. Do not burn the garlic. Add the lemon rind, the lemon juice and the broth.
- Scrape the skillet to dissolve the brown particles that cling to the bottom. Add the butter, and cook for 3 minutes longer. Serve immediately.
Nutrition Facts : @context http, Calories 396, UnsaturatedFat 10 grams, Carbohydrate 16 grams, Fat 18 grams, Fiber 1 gram, Protein 41 grams, SaturatedFat 6 grams, Sodium 584 milligrams, Sugar 1 gram, TransFat 0 grams
Tips:
- Mise en Place: To ensure a smooth and efficient cooking process, prepare all ingredients and equipment before starting. This includes measuring and chopping ingredients, preheating the oven, and setting out any necessary tools or appliances.
- Choose Quality Ingredients: Opt for fresh, high-quality ingredients to elevate the flavor of your dishes. This includes using fresh herbs, spices, and vegetables, as well as good quality chicken breasts and yogurt.
- Balance Flavors: Pay attention to the balance of flavors in your dishes. The spice crust on the chicken should be flavorful but not overpowering, and the lemon-cucumber raita should provide a cooling and refreshing contrast.
- Monitor Cooking Time: Be careful not to overcook the chicken breasts, as this can result in dry and tough meat. Use a meat thermometer to ensure that the chicken reaches an internal temperature of 165°F (74°C) before removing it from the oven.
- Let the Chicken Rest: After cooking the chicken, allow it to rest for a few minutes before slicing and serving. This helps the juices redistribute throughout the meat, resulting in a more tender and flavorful dish.
Conclusion:
These recipes offer a delightful culinary journey, blending the vibrant flavors of Indian spices with the refreshing coolness of cucumber and lemon. With its crispy spice crust, tender chicken, and tangy raita, the spice-crusted chicken breasts make for a satisfying and flavorful main course. The lemon-cucumber raita, with its cooling yogurt base, cucumber freshness, and hint of lemon, provides a perfect accompaniment, balancing the heat of the spices and adding a refreshing touch to the meal. Whether you're looking to impress dinner guests or simply enjoy a delicious and satisfying home-cooked meal, these recipes are sure to deliver a memorable dining experience.
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