Subscribe To This Site
XML RSS
Add to Google
Add to My Yahoo!
Add to My MSN
Subscribe with Bloglines

Home
Interact FERC Blog
Share Test Results!
Contact Information
Recipes and Menus Sauce Recipes
Dinner Menus
Potluck Poetry
Healthy Recipes
Leftovers
Marinades
Charts, Diagrams, Lists & Graphs Charts and Graphs
Pantry Inventory
Veggie Chart
Cuts of Meat - Diagram
Methods Tips 'n Tricks
Mini Cooking Courses
Dinner Party Ideas
Test Kitchen
Utility SiteMap
Privacy Policy
Kudos
Resources & Reviews Resources
Food News Wire
Foodinitions
Food Personalities
Goodies
Centerpieces
Menu Browsing
Gizmos 'n Gadgets
 

Cooking Chicken Breast and Other Fowl

Serve these rich and delicious Middle Eastern flavors when cooking chicken breast.

Amount Unit Ingredient
0.25 cup chopped cilantro
0.25 cup lemon juice
2.00 whole peeled, chopped potatoes
3.00 cups black lentils
6.00 cloves crushed garlic
0.25 cup flour


Put the chicken on the top of the Middle Eastern mixture for plating. Substitute almost any fowl if you like.

You could try one of the following sauces on top of the chicken breast chops but it is entirely optional for this recipe and they are only presented to keep the "modular theme" consistent. The pesto, however, worked quite well as a sort of garnish.

You must put the chopped potatoes under water immediately to prevent oxidation (turning brown). I usually add a teaspoon of lemon or perhaps cider vinegar because the acid also prevents this unsightly problem. Add the lentils and cover (barely) with water. Bring to a boil until softened. Remove about a cup of the liquid and let it cool a bit, then add Wondra flour - it discourages clumping - a very little at a time. Whisk that flour in and then return that to the pot, whisking briskly.

Now add the remaining ingredients from the chart above. If you haven't tried cilantro (which comes in a tube as a convenient paste now) you should know that this is an herb that people either adore or hate. There seems to be no middle ground for cilantro.

Rice makes a good accompaniment to these flavors of ethnic food. There is almost no limited to what you can do when cooking boneless chicken breast. As a general rule, you'll want to pound the fowl before proceeding because the homogeneous thickness makes for even cooking -it also ensures tenderness.


Middle Eastern Style  Chicken Breast with Different Sauces

The Hearty Middle Eastern Preparation Method for Cooking Chicken Breast

    Flavor? Appearance? Texture? Ease? Time?
Middle Eastern Style  Chicken Breast with Alfredo Sauce
Middle Eastern Style  Chicken Breast with Bearnaise Sauce
Middle Eastern Style  Chicken Breast with Bechamel Sauce
Middle Eastern Style  Chicken Breast with Beurre blanc Sauce
Middle Eastern Style  Chicken Breast with Bordelaise Sauce
Middle Eastern Style  Chicken Breast with Carbonara Sauce
Middle Eastern Style  Chicken Breast with Chasseur Sauce
Middle Eastern Style  Chicken Breast with Colbert Sauce
Middle Eastern Style  Chicken Breast with Demi-Glace Sauce
Middle Eastern Style  Chicken Breast with Espagnole Sauce
Middle Eastern Style  Chicken Breast with Hollandaise Sauce
Middle Eastern Style  Chicken Breast with Lyonnaise Sauce
Middle Eastern Style  Chicken Breast with Marinara Sauce
Middle Eastern Style  Chicken Breast with Curry Sauce
Middle Eastern Style  Chicken Breast with Pesto Sauce I liked the pesto sauce with this dish.
Middle Eastern Style  Chicken Breast with Ragu Sauce
Middle Eastern Style  Chicken Breast with Romanoff Sauce



If you are not cooking chicken breast tonight, see other menu ideas.


footer for cooking chicken breast page