Chicken Breast and Sautéed Chicory in Marsala Sauce | Gordon Ramsay
Simple, delicious recipe for an elegant dish - chicken with sautéed chicory and a Marsala sauce.
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Chicken Breast Stuffed with mushrooms/ Bell Pepper and cheese /how to make easy recipe/
Chicken Breast Stuffed with mushrooms/ Bell Pepper and cheese Cheesy /how to make easy recipe/simple and easy steps inspired by rich Caribbean roots using natural ingredients allowing me to bring a more authentic taste exposing flavor with all these ingredients
chicken breast
mushrooms
sweet pepper
red onion
fresh garlic
thyme
Cheese of your choice
seasoning
Black pepper
complete seasoning
garlic powder
onion powder
Cajun seasoning
Salt
just add seasoning to your liking
u can follow the video for more instruction thanks u
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My channel is about teaching how to become a good cook and being creative and coming up with new ideas about food and recipes making sauce juice around the house and learning cuts meat,pasta, vegetables,sauce and feeding more confident in the kitchen and even can open they own business and making simple food and juice ,sauce good in taste exposing flavor with all ingredients allowing people to make a jamaica, Bahamian, Italian, Chinese, Asian, American cuisine different types of foods around the world and making juice with different types of fruit and vegetables for your health and strength energy cleaning your system so everyone juice keep watching and support just please keep watching make your comments and suggestions I am here for you u can find more videos like dowm below
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6 EASY CHICKEN MARINADES | amazing chicken breast recipe + freezer friendly meal prep
Using a chicken marinade is one of the best ways to give your chicken breast recipe some big flavor and maximum juiciness. From a bright Greek lemon marinade, to punchy honey mustard, and everything in between - here's everything you need to know about making (and using) the best chicken marinades!
While I'm all for dry rubs for a savory top coat, chicken marinades have their own benefits. They're great for locking in your favorite flavors, tenderizing the meat, and keeping it ultra juicy as it cooks. That's especially important for when you're cooking up chicken breasts - because we all know how easily they can dry out.
In addition to chicken breasts, these marinades can be used for chicken thighs (my favorite), or even chicken drumsticks, depending on what type of meal prep you've got going for the week. So if you need some fresh dinner ideas (aka chicken recipes for dinner), watch the video and head to the blog post below for more sides and pairing options.
???? Printable Chicken Marinade Recipes:
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► TIMESTAMPS:
00:00 Intro
00:38 How much chicken to marinate
00:48 How to make greek lemon chicken marinade
02:22 How to make cilantro lime chicken marinade
03:18 How to make honey mustard chicken marinade
04:15 How to make teriyaki chicken marinade
05:08 How to make fajita chicken marinade
05:51 How to make Italian chicken marinade
06:43 How to label Stasher Bags with markers for meal prep
07:59 How to bake (or grill) chicken after it's marinated
08:52 Store cooked chicken for easy meal prep
09:12 Taste test
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Spinach & Feta Stuffed Chicken: Quick & Easy Meal!
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This dish tastes like juicy chicken stuffed with spanakopita (Greek spinach pie) and is ready in under an hour. I love recipes like this one that is quick and easy, can be made ahead, and are good for a busy weeknight yet, elegant enough for a dinner party. What could be better?
This recipe is a great one for your Thanksgiving table. Maybe for a dinner for 2 or if you’re just not a fan of turkey. When I was recipe testing, I couldn’t decide between the tomato sauce or the lemon caper sauce so, I made both. They were both flavorful yet different. The tomato sauce added a hint of sweetness and the lemon caper sauce brightened everything up and added another layer of flavor. Both of the sauces are listed. Enjoy!
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Makes 5 chicken breasts:
5 chicken breasts, boneless skinless
Salt
Pepper
Cumin
Dried oregano
For the filling:
• 1-pound baby spinach leaves, roughly chopped
• ¼ cup olive oil
• 4-5 scallions, finely chopped
• 2-3 garlic cloves, grated
• Salt and pepper, to taste
• 6 ounces feta cheese
• 4 ounces ricotta cheese
• 2 tablespoons finely chopped mint
For the tomato sauce:
• 1 jar of your favorite marinara sauce
For Homemade Marinara Sauce:
• 1 small onion
• 2 garlic cloves, grated
• 28 ounces canned tomatoes, pureed
• ½ teaspoon sugar or honey
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Pinch of crushed red pepper flakes
For the Lemon-Caper Sauce:
• Pan drippings
• 2 tablespoons of butter
• 2 garlic cloves, grated
• 2-4 tablespoons fresh lemon juice
• 2-3 cups chicken broth
Preheat the oven to 475 °F, 250 °C.
Cut a pocket into each chicken breast. Season the chicken all around and inside the pocket with salt, pepper, a dusting of cumin, and oregano. Set aside in a baking tray.
Place the scallions with the olive oil in a pan over medium-high heat and cook until they soften. About 3 minutes.
Add the garlic and warm through about 30 seconds.
Add the spinach and cook until wilted and the liquid is mostly evaporated. About 8 minutes.
Place the feta in a large mixing bowl and mash it with a fork. Add the ricotta cheese and mix together. Season with some black pepper and add the mint along with the spinach mixture and mix well. Taste and adjust seasoning, if needed.
Stuff each breast with about a half cup of the filling.
To make your own homemade marinara sauce heat the olive oil with the onions over medium heat and cook until soft and golden. Add the garlic and warm through. Add all of the remaining ingredients and simmer for 10 minutes. Taste and adjust seasoning if needed.
Place the chicken in an ovenproof pan such as a cast-iron skillet and cook over medium-high heat for 5 minutes. Flip the chicken over and remove from the heat.
If you are making this dish with the tomato sauce, pour as much of the marinara sauce as desired into the pan. It should cover the chicken 1/3-1/2 of the way up from the bottom of the pan.
Bake in the preheated oven until the internal temperature of the chicken reaches 165 °F. Time depends on the thickness of the chicken cutlets. Thicker chicken takes about 18 minutes to bake.
Remove from the oven and allow to rest 5 minutes before serving.
If you are serving these with the lemon-caper sauce, just bake them in the oven without any sauce and as soon as they are ready, take them out of the oven, transfer the chicken to a plate and cover with foil.
Make the lemon caper sauce: Place the skillet that the chicken baked in over medium heat and add the butter. Once it melts add the garlic and immediately add the lemon juice. Pour the chicken broth into the skillet and bring to a boil. Add the capers and simmer for 3-5 minutes until the sauce reduces a bit. Pour the sauce over the chicken and serve.
To make this ahead:
Assemble and fill the chicken and place the tray in the refrigerator covered in plastic wrap. This can be done a day ahead.
Allow the chicken to come to room temperature before cooking. About 1-2 hours.
If you’re making a big batch (8-12, or more) you may skip the step of pan-frying one side of the chicken and just bake it in a large pan (or 2) until the internal temperature of the chicken reaches 165 °F.
Serve this with some toasted bread, pasta, or roasted vegetables. Enjoy!
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Ruth Chris Inspired Stuffed Chicken Breast! | Dinner Ideas
Hey y’all! Y’all gotta try this recipe. It’s soooo good and flavorful!
Ingredients:
Skinless, boneless chicken breast( Ruth Chis uses skin on)
2 blocks of cream cheese
1/2 cup Cheddar cheese shredded
1 ranch seasoning pack
Crushed red pepper flakes
Black pepper
Parsley
Oregano
Sazon
Garlic powder
Paprika
Thyme
Worcestershire Sauce (W sauce)
Tooth picks
Recipe:
Preheat oven on 425 degrees
Clean meat
For the filling, mix cream cheese, cheddar cheese, ranch seasoning packet, w sauce, black pepper, oregano and thyme
Season meat with Sazon, garlic powder, pepper, paprika, parsley thyme, oregano, crushed red pepper flakes
Cut pocket in chicken and stuff with filling
Close chicken with toothpicks
Bake on 425 degrees for 30-35 minutes and enjoy!
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BAKED CHICKEN BREAST | juicy, tender, easy, and oh, so flavorful!
Perfectly baked chicken breasts that are juicy, tender, and loaded with flavor! If you’ve ever struggled with dry, rubbery, and just flat-out boring chicken breasts, you're in luck, because today’s recipe is about as easy as they come. Just whip up my special seasoning mix, give the chicken breasts a generous coating of it, and bake until juicy perfection.
This healthy, baked chicken recipe is perfect to serve for a weeknight dinner with a few side dishes, or slice it up and meal prep it for the week. It's naturally gluten-free, low-carb, and keto friendly, and one of the best dinner recipes! Make sure to check out the blog post below for extra tips and storage suggestions.
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► TIMESTAMPS:
00:00 Intro
00:31 Tips for juicy and tender baked chicken
01:33 Make the seasoning mix
02:00 Coat the chicken in oil and seasoning
03:10 Bake the chicken breasts
04:46 Serve the chicken breasts with side dishes
05:09 Meal prep and save the chicken breasts for future meals
05:23 Taste test
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