Whether you’re looking to eat healthier in general or are just looking for a new set of kitchen skills for the preparation, cooking, and serving of skinless chicken breasts, then this curated list from Food52 will supply you with enough recipe ideas to make the most out of your chicken dinner.
Often a value-purchase at your local supermarket, the six-pack of boneless, skinless chicken breasts calls to us all sometimes, and while it’s not a bad idea to incorporate the chicken breast (devoid of bones and skin) into your weekly routine, an improperly-seasoned entree can have an adverse effect on any dinner guest or chef. With that being said, it’s best to go into the kitchen prepared, lest you be tempted by the fat-filled chicken skins that we all know would taste oh-so-good in the air fryer. So without further ado, here are our favorites from the larger list:
Inspired by a restaurant in Portland, Oregon, this dish has a sweet-tart dressing that pairs perfectly with the chicken breast that’s seasoned enough to give you a little kick in the mouth with every bite. The full meal is incredibly satisfying, and what’s more is that the dressing, which incorporates pickled red onions, can last in the refrigerator for a week, giving you more salads or meals to experiment with.
Though this dish is named “easy chicken,” the seasoning on these sliced cutlets is anything but provincial or simple. What makes this 30-minutes or less chicken recipe special enough to be paired with almost any dish is the preparation that includes champagne as well as fresh cream, minced tarragon, and rosemary, all of which will leave your mouth watering the second your eye or nose catches it coming out of the oven.
Adopted from a Vietnamese banana flower salad recipe, this dish utilizes the green mango, which holds a flavor that is tart but not particularly bitter in its bite. What has resulted is a lovely, lively dish that can stand on its own as a light meal or pair perfectly with any Asian cuisine dish such as a burry or vermicelli noodle bowl. The brightly-colored salad has the often-skipped “umami” flavor that can only be achieved if the recipe is followed closely with the sometimes-hard-to-find ingredients like “rau ram” or Thai basil. Luckily, many Asian Markets house these pieces of the puzzle, so visit your local spot today, and get started!
This classic dish can be made at home but still be of restaurant quality. The delicious, velveteen sauce of the Chicken Marsala is made possible by its incorporation of sweet Marsala wine and heavy cream for a texture that not only tastes good but it’s perfectly absorbed by the bed of freshly-coiled linguine that it rests upon. Serve this dish alongside Parmesan risotto or simply keep the entree traditional, either way, it’s sure to impress.
Named after its substitutive “frying” technique that uses panko breadcrumbs and a mustard-mayonnaise marinade in place of the typical flour, egg, and milk affair, this entree is perfect for those who require a unique texture with their food. What results from the immediate integration of marinade and panko is a highly crispy outer layer that is satisfying to the touch, taste, and mouthfeel. Moreover, top these strips with fresh parsley and lemon wedges, or place the schnitzel itself atop your favorite salad creation for an anything-but-boring lunch.
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