Reshmi Kabab Recipe With Marinated Chicken

eshmi is an Indian word that signifies "silk." This is an adept portrayal for these satiny finished, flavorful chicken kababs that are a customary Mughlai dish arranged in India.

Reshmi kabab gets its name from the succulent succulence of the meat added to the sticks. The meat gets this surface on account of the marinade in which it is doused. The formula is exceptionally basic, simply make sure to permit an entire day for the chicken to marinate legitimately.

What You'll Need

• 1/2 cup almonds
• 1 cup ​coriander (fresh)
• 2 large onions (chopped)
• 2 tablespoons garlic paste
• 1 tablespoon ginger paste
• 1 dash salt (to taste)
• 1 lemon (juiced)
• 1/2 cup yogurt (fresh, unsweetened, and should not be sour)
• 2 1/4 pounds/1 kilogram chicken (boneless, cut into 2-inch cubes)​
• 1–2 tablespoons butter (or vegetable cooking oil; for grilling kababs)

How to Make It

Soak the almonds in hot water for 10 minutes to loosen the skins. Press each almond between your thumb and index finger so the skin splits and can be removed.

In a food processor, mix the almonds, coriander, onion, and ginger and garlic pastes and grind to form a smooth paste. Add salt to taste, then lemon juice and mix well.

In a large bowl, pour the paste and yogurt over the chicken and mix well to coat all the pieces. Cover and allow to marinate in the refrigerator for 24 hours.

Put the marinated chicken pieces on skewers and grill. Lightly brush with oil to prevent sticking.

When the chicken is cooked, remove from the skewers and serve with mint-coriander chutney, thinly sliced onions, and hot naans (tandoori-baked Indian flatbread).

Choose Your Meat

Traditionally, chicken, beef, or lamb meat is used for these kababs. Prawns or scallops are good substitutes as well.

Want It Spicier?

The easiest way to boost the heat on the kababs is to add green chilies to the recipe. Another option is to mince a couple of serrano peppers with the seeds and add red pepper flakes. Either should be added to the food processor.

If you're making a curry that involves fresh chilies, you can add a spicier variety of chili to that so you don't affect the overall flavor of the dish. You can also scrape the inside of the chili and add only the seeds for a more subtle spiciness. Otherwise, you can always add chili powder or cayenne pepper. This may be the easiest option as these are more readily available to many home cooks.

Do not add more curry powder, garam masala, or paprika, however. Those add flavors and/or color, not heat. Altering the proportions of these spices can significantly affect the flavor of a dish.

Source: Reshmi Kabab Recipe With Marinated Chicken

Indian Style Sheekh Kabab

"This is a hot and amazingly delightful formula which will doubtlessly be a hit at any BBQ party."

Ingredients

• 2 pounds lean ground lamb 
• 2 onions, finely chopped 
• 1/2 cup fresh mint leaves, finely chopped 
• 1/2 cup cilantro, finely chopped 
• 1 tablespoon ginger paste 
• 1 tablespoon green chile paste 
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander 
• 2 teaspoons paprika 
• 1 teaspoon cayenne pepper
•  2 teaspoons salt
•  1/4 cup vegetable oil

Directions

1. In a large bowl, mix ground lamb, onions, mint, cilantro, ginger paste, and chile paste. Season with cumin, coriander, paprika, cayenne, and salt. Cover, and refrigerate for 2 hours.
2. Mold handfuls of the lamb mixture, about 1 cup, to form sausages around skewers. Make sure the meat is spread to an even thickness. Refrigerate until you are ready to grill.
3. Preheat grill for high heat.
4. Brush grate liberally with oil, and arrange kabobs on grill. Cook for 10 minutes, or until well done, turning as needed to brown evenly.

Source: Indian Style Sheekh Kabab

Seekh Kabab Recipe

Ingredients

• Minced Beef : 1 kg
• Eggs : 2
• Onions : 250 grams
• Green Chilies : 6
• Fresh Coriander : half bunch
• Papaya Paste : 1 teaspoon
• Ginger Garlic Paste : 2 teaspoon
• Oil : As required
• National Seekh Kabab Masala : 1 packet (50 grams)

Method

1. Combine mince, onions, green chilies and fresh coriander in a chopper and grind well.
2. Add ginger garlic paste, papaya paste, National Seekh Kabab Masala and eggs.
3. Knead the mixture well to distribute all ingredients equally.
4. Dampen your hands with water, scoop a handful of the mixture and press firmly onto barbecue skewers in long, even kababs.
5. Barbecue over hot coals, or alternatively, shallow fry in a wide pan (you won’t need skewers if frying).
6. Serve with salad, raita and hot parathas.

Source: Seekh Kabab Recipe

Mutton Karahi

Ingredients

• 1 kg. mutton cubes
• 1 tbsp. chopped ginger
• 1inch piece ginger, peeled and cut into small sticks  
• 4-5 green chillies cut into half
• 2 green chillies, chopped
• 3 tomatoes, finely chopped
• 2 tsp. black pepper, ground
• 2 tbsp. garam masala
• 4 tbsp. finely chopped coriander leaves
• 2 tsp. salt
• 1\2 cup oil   

Mutton Karahi

1. Heat oil in a shallow frying pan or karahai. Add chopped ginger and green chilli, stirring frequently fry for 2 minutes.
2. Add meat and salt. Stirring frequently fry until the meat is well browned
3. Add water, stir well and simmer for 20-25 minutes or until the meat is almost tender, and nearly all the water has evaporated.
4. Add chopped tomatoes, stirring frequently fry the meat mixture for about 10 minutes until the tomatoes  are reduced to a pulp. Add a little water if necessary to prevent the mixture from sticking to the bottom of the pan
5. Add ginger sticks, chopped green chili, black pepper and garam masala. Still stirring frequently fry the mixture for few more minutes. Sprinkle with finely chopped coriander leaves
6. Serve hot with nan or chapati. 

    Try our Chicken Karahi         

Source: Mutton Karahi

How to Make Shinwari Mutton Karahi Recipe

Ingredients:

• Mutton: 1
• Cloves: 2 pcs
• Oil: 1 cup
• Chopped Ginger: 2 tablespoons
• Karahi Masala: 2 tablespoons
• Green Cardamoms: 2 pcs
• Green Chillies: 6 pcs
• Black Peppercorns: 6 pcs
• Tomatoes: 1/2 kg
• Green Coriander: 2 tablespoons
• Cinnamon: 1 stick
• Salt: as per taste
• Ginger Garlic Paste: 1.5 tablespoons

Method

1. Cook mutton, water, salt, ginger garlic, green cardamom, cinnamon, cloves and black peppercorns together until mutton is partially tenderized and water is dried.
2. Heat oil in a wok pan and fry mutton.
3. Once mutton becomes light brown, remove from the pan and put aside.
4. Cook tomatoes in the same oil, cover the pan. Cook until tomatoes are soft.
5. Remove tomato peel.
6. Add mutton, ginger garlic, karahi masala and salt and mix well.
7. Cover and cook until mutton is fully tender.
8. Roast well and add green chillies, chopped ginger & green coriander and cook on steam (dam) for 5 minutes.
9. Transfer to a serving dish, add green coriander and ginger and serve hot with naans.

Source: How to Make Shinwari Mutton Karahi Recipe

Chicken Karahi – Lakshmi Chowk Style

Ingredients

• 1kg Chicken
• ¼ cup Ginger Garlic Paste
• 1 Tablespoon Red Chili Powder
• ½ teaspoon Black Pepper
• ¼  teaspoon Turmeric Powder
• 1 Tablespoon Coriander Powder
• 2 cup Tomatoes – cubed
• ½ cup Onion (Paste – Blended with water)
• Salt to taste
• ½ cup Butter Ghee/Clarified Butter/Desi Ghee
• ½ cup Yogurt

Garnishing

• 3-4 No Green Chili
• 50-75g Ginger-Julienne
• Fresh Coriander – Chopped (as per need)
• ½ teaspoon Garam Masala Powder

Preparation

1. Put chicken in a wok on medium heat. Include tomatoes (move a bit), ginger garlic paste, Onion Paste, Red chili, black pepper, salt, turmeric and coriander powder and cover it with a lid.
2. Chicken will release its juices also, if more water is required, use onion water (take water out from onion paste).
3. When the liquid in wok becomes half, include yogurt and cook for a while.
4. Include ghee and keep moving especially from center.
5. After sometime, the paste in the wok will release its oil.
6. When the oil is fully released, include garam masala powder and mix well.
7. Remove from the stove and include garnishing items

Source: Chicken Karahi

Special Chicken Karahi Recipe

INGREDIENTS :

• 1/2 kg Chicken
• 1/2 Tomato
• 1/4 Oil
• 2 tbsp dry red chili
• 1 tbsp Suki mehte
• 1 tsp sabit dhanya(grinded)
• 1 tbsp mix Garam masala(grinded)
• 2 tbsp yogurt
• Salt (as you like it)
• 5 green chili large
• 2 tbsp Ginger paste
• 1 tbsp chopped Ginger
• 2 tbsp Butter

METHOD :

1. First heat the oil, then add chicken and (bhoonlain)
2. Add ginger paste.
3. Now mix it for few mints, then cut and add tomato, Mix it.
4. Now add all the masalas and mix it well until the tomatos add mix and (galjayen).
5. At the end add yogurt and green chili.
6. Let the water be dried out,and add butter and now low the temperature of your stove
7. Now slice the ginger and green chili and add it to you karahi.
8. your special chicken karahi is ready.

Enjoy it.
Source: Special Chicken Karahi Recipe

How to Fry Chicken

Above all else, I might want to advise you that browning any sustenance in fat, particularly profound fat, for example, we will use here can be hazardous. Here are a few things to recall:

Make certain your fat is sufficiently profound to cover your sustenance thing. 

Make certain you have altogether dried any sustenances you are putting in the fryer. Water will cause scatter and may bring about an awful consume

Utilize a container to bring down nourishments into the fryer and to expel them. On the off chance that you don't have a crate, utilize a since quite a while ago dealt with strainer spoon or tongs. You would prefer not to utilize a fork to penetrate meat when endeavoring to expel it. This discharges squeezes that may cause scatter.

You might need to wear a broiler glove or mit on the off chance that you can do as such and still handle your executes effectively. This may keep little splatters from arriving staring you in the face and wrists.

Move up your sleeves. Alright, this one may sound abnormal, however hot fat can make texture burst into flares, particularly a portion of the man-made textures we are attached to wearing today. Make sure your sleeves and different parts of your apparel don't hang over or close to the pot of oil.

Keep aflame douser helpful. Make certain you are utilizing the sort that is intended to be utilized as a part of a kitchen or with an oil fire. Keep in mind, water will just spread the oil,not put out a fire on oil. In the event that you have a crisis recollect that you can cover a little burst with salt or heating pop so you might need to have a container on the counter.

Presently, for the fryer. 

The FAT - Fats or oils utilized as a part of profound fat browning ought to be equipped for being warmed to a high temperature without smoking or consuming. Smoking impedes the kind of the sustenances, the capacity of the body to process the fats which stay in the nourishments, and the sturdiness of the fat. You ought to have the capacity to utilize your fat a few times,but with each utilization the smoke purpose of the fat will be a little lower. Furthermore, you need to mark your fats or oils with the kind of sustenance you are utilizing it for. You would not have any desire to cook chicken or french fries in fat that was as of late used to broil angle. You ought to likewise strain utilized fat, once it has cooled, to expel any scraps or bits that are abandoned from the nourishment you cooked. Store your fats or oils in a cool, dull place. Fats will ruin rapidly so I recommend keeping utilized fats and oils in the icebox between utilize.

Today we utilize vegetable fats and oils so the issue with fat going malodorous is to a lesser extent a worry, however even these oils will ruin, so keep them in a cool, dim place until prepared to utilize. Vegetable oils have a higher smoking temperature and consequently they have turned out to be well known options for the home cook. A few oils, similar to nut oil, offer a decent choice for broiling at home. It has a high smoking temperature and is more averse to exchange flavors while being utilized for various sustenances. You may likewise decide on corn oil, safflower oil, or even olive oil too. Every ha diverse attributes that you ought to consider preceding use. Olive oil for instance, is likely more exorbitant to use for profound fat broiling and it has a lower smoking point than a portion of the other oils.These vegetable oils,however, will all perform well when you are making fricasseed chicken.

The Utensils - You ought to have a few bits of hardware prepared on the off chance that you need to broil chicken, or some other sustenance, at home. Of late home fryers have turned out to be prevalent and are a decent option. They enable you to control the oil temperature all the more effectively, more often than exclude a bin, and are anything but difficult to clean and store. Notwithstanding, in the event that you don't have a fryer (like me) you can utilize a few different choices.

Profound pot - a profound pot that has high sides is a decent decision. It helps cut down on splatters and bubble over. Keep in mind that when you put the sustenance into the hot oil it will rise at first. You never need to fill a pot the greater part brimming with oil or you may have a genuine overflow that outcomes in a fire.

Cast Iron Skillet-I have a 12 inch cycle 4 inch profound cast press skillet that I use for broiling chicken. I acquired it from my grandma. It was the main pot she utilized and she said she got it from her mom. I adore my skillet. Call me antiquated, however in the event that you are sufficiently fortunate to have one of these you may find that your chicken cones out tasting better that when cooked in different pots. Cast press cookware likewise exchanges follow measures of iron into the sustenances we cook in them. When I was pregnant with my first kid I had an issue with iron deficiency. I can in any case feel those steed pills attempting to slide down my throat. Ow! It was around then that my grandma gave me the skillet, instructing me to cook all that it in. Trust it or not, even my specialist was astounded as my iron levels expanded and the frailty vanished. Also, I know it was the skillet since I quit taking those terrible pills when grandma gave me the skillet.My specialist at the time disclosed to me that I had an extremely shrewd grandma when I clarified what had happened.

Devices You truly do require a bin with which to lower and expel nourishments. It is the most secure strategy. In any case, you ought to likewise have some tongs and some since a long time ago took care of spoons. One of those wire strainer spoons is helpful too,especially on the off chance that you don't have a strainer or utilize a crate. You will likewise require a rack or pile of paper toweling to deplete the sustenance on. I favor a rack so that there isn't a puddle of oil or fat under the nourishment.

Step by step instructions to FRY 

Add enough fat or oil to your holder to cover the nourishment you are cooking by around 1 inch. Try not to fill the compartment more than about half full. In the event that you are utilizing a profound skillet, for example, my cast press form, you will need to be exceptionally watchful not to over fill the skillet. You won't have the capacity to cover the sustenance utilizing a skillet so you should be set up to turn the nourishment, maybe a few times, amid cooking. Keep in mind, over filling the pot could bring about a bubble over and fire.

Warmth the fat or oil gradually to the coveted temperature. This will be in the vicinity of 300 and 400 degrees Fahrenheit and ought to ALWAYS be underneath the smoking purpose of the fat or oil you are utilizing. You ought to have the capacity to discover this data on the compartment. Make certain to peruse marks and take after any directions that apply.

Place just a couple of bits of chicken in the pot at any given moment. Each piece you include will lessen the temperature a bit. Each piece will likewise make the fat rise as it is set into the pot, so a few pieces may make the fat bubble over. An excessive number of pieces included without a moment's delay will cool the oil and postpone the cooking and also increment the assimilation of fat into the nourishment. This outcomes in oily tasting chicken and a hull that isn't as fresh as you may like.

At the point when the nourishment is finished cooking evacuate it painstakingly. Utilize a bin and let any fat or oil deplete over into the pot. Expel to wire racks or paper towels. The chicken ought to be done when it is a dim brilliant darker in shading. On the off chance that you have the temperature set effectively, at around 375 degrees for fricasseed chicken, and keep up that temperature, your chicken should turn out firm and completely cooked.

When cooking a few clumps of chicken, you may put the pieces in a warm, 275 degree oven,while the resulting clusters are cooking. This permits everybody to have a hot bit of fledgling when the platter achieves the table.

Take after these means and you will have a heavenly contrasting option to the profoundly salted, assortments you buy at that drive through window. Here is a little reward. One of my first occupations was working for a singed chicken establishment. I took in a couple of traps and left away with a delightful formula. You might need to try it out.
Southern, Wishbone Pulling, Finger Licking Good, Fried Chicken

One whole chicken, cut into pieces

• 1/2 cup flour
• 1/2 cup corn meal
• 1 teaspoon black pepper
• 1/2 teaspoon white pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 teaspoons poultry seasoning
• 1/2 teaspoon Cheyenne pepper
• 1/2 teaspoon paprika
• 1/2 to 1 teaspoon salt
• 1/4 teaspoon nutmeg
• 1/4 teaspoon celery seed
• 1/4 teaspoon lemon pepper
• 1 egg
• 1/4 cup milk

Consolidate the dry fixings aside from the flour, in a zipper sack, blending admirably.

Beat the egg with the drain until smooth. 

Dunk each bit of chicken in the egg at that point coat each piece with flour.

Plunge again in the egg and after that drop into the zipper bolt pack. When you have 2 or 3 pieces in the bag,shake well to coat the pieces. Just do this as you are prepared to add the pieces to the hot oil. Try not to give them a chance to sit in the covering as it will end up plainly gooey and not give you a decent outcome.

Place the pieces IMMEDIATELY into the hot oil and sear until brilliant darker. Deplete.
Source: How to Fry Chicken

Chicken Stir Fry Recipe - In Ten Minutes

Chicken Stir Fry is brisk and simple to make and you can utilize whatever veggies you happen to have in the ice chest or storeroom.

It's likely best to utilize a wok or extensive skillet to influence this mix to broil formula, yet you could escape with utilizing a huge dish if that is the thing that you have.

This formula will serve around 4 individuals and will take under ten minutes to get ready.

Chicken Stir Fry Recipe - Ingredients

• Oil for frying (I use olive oil)
• 1 Onion - peeled and sliced
• 2 or 3 Carrots - peeled and finely sliced
• 1 large chicken breast - cut into small pieces
• 1 Clove of Garlic - crushed
• 1 Capsicum - any colour - thinly sliced
• 1 fresh corn cob - kernels removed (or use frozen)
• Heaped teaspoon ready crushed ginger (or use fresh)
• 2 or 3 tablespoons sweet chilli sauce (or use hot chilli if you prefer)
• Quarter cup (approx 80 ml) soy sauce
• Packet of ready to use noodles (or use dried) - enough for 4 people

Chicken Stir Fry Recipe - Method

1. Heat the oil in the wok/pan
2. Gently fry the onion and carrot for a minute or two
3. Add the chicken pieces and gently fry for a few more minutes
4. Add the garlic, capsicum and corn and stir for another minute or two, making sure the chicken is cooked all the way through
5. Add the ginger, sweet chilli sauce and soy sauce and stir through
6. Finally, add the noodles and stir until heated through (see Handy Hints below if using dried noodles)
7. Serve immediately

Serving Suggestions

• I like to serve at the table using large Chinese style bowls and chop sticks
• The wok/pan keeps the stir fry nice and hot and people can help themselves
• Have extra soy sauce and sweet chilli at the table, so people can add extra if they wish

Handy Hints

• As mentioned earlier, you can use a whole range of veggies
• String beans, broccoli (stems and florets), peas, snow peas and broad beans are all good additions
• If you are using dried noodles, you will need to put them in boiling water to separate them, then drain them before adding to the wok/pan
• I like to put the ready to use noodles in boiling water too. Drain them just before adding to the wok/pan
• This separates the noodles and makes them nice and hot when you add them to the chicken and veggies

So, there you have it, Chicken Stir Fry Recipe in Ten Minutes.

Source: Chicken Stir Fry Recipe

A Tasty Afghan Chicken

A Tasty Afghan Chicken

Afghan chicken in this article straightforward alludes to chicken that has been cooked in a way in which the Afghan individuals would cook it. It is a piece of the Afghan culture and legacy. Obviously, there are numerous great and terrible things about this extraordinary real estate parcel in the Middle East, yet today, we'll simply center around the great the considerable Afghan chicken.

So what makes Afghan chicken so uncommon and separates it for the various chicken dishes? Truly "nothing". Like in many things throughout everyday life, there are advantages and disadvantages to this dish, and individuals who praise it and individuals who simply lean toward another chicken dish. In any case, there are a great many scans being directed each month for "Afghan Chicken" on the Google internet searcher, and that is one reason I am setting up this article. I need everyone to have the capacity to plan chicken in the genuine "Afghan" way. Presently kindly don't call me an "Afghan fanatic"...far from it...I am just a "nourishment aficionado".

So right away, how about we dig straight into the topic. To make the Afghan chicken to which I am suggesting in this article, you will require two extensive cloves of garlic.

You will require half of a teaspoon of salt.

You will require some plain entire drain yogurt.

You will require the mash of an expansive lemon and four tablespoons of the juice of that lemon.

You will require half of a teaspoon of split dark pepper.

You will require two substantial entire chicken bosoms, that is, around two pounds.

Presently here is the thing that you really do. This is for the "marinade" part. To start with you need to get convenient a wide and shallow "non responsive" bowl. What is a non responsive bowl? The synthetic components which include numerous dishes tend to "respond" with certain sustenance substances through compound holding when these nourishment substances are set inside dishes made of certain material. These dishes would be named "receptive", as they respond with certain acidic foodstuff. This frequently happens when you add exceptionally acidic sustenances to the dishes, for example, lemon juice or tomato sauce. Regularly, bowls that are made of copper, cast iron and aluminum are receptive with foodstuff. Then again a bowl that is made of stainless steel won't respond effectively under most conditions because of the compound properties of the stainless steel. Thus, to be erring on the side of caution, it is suggested that you secure a bowl made of stainless steel. Glass and clay bowls are likewise non responsive dishes. A few kinds of plastic dishes are additionally non receptive, that will be, that ones that gloat "non recoloring" capacities. Anyway, I think you get the photo. In this way, without additionally expounding on this issue, how about we dig assist into the topic. Since you have acquired your "non receptive" bowl, take the half teaspoon of salt that I outlined for you and place it into the bowl. Next take the two expansive cloves of garlic and place them into a similar bowl with the salt. After that you squash your preferred two together utilizing an instrument until the point that the salt and garlic frame a glue. At that point take the some plain entire drain yogurt and pour them over the glue. Presently take the lemon mash and include it into a similar bowl with the previously mentioned fixings. Take likewise the four tablespoons of lemon squeeze and add it to the invention. You're going awesome. Presently this is what you do next: you take the half teaspoon of split dark pepper and sprinkle it over every one of the fixings in the bowl. Mix altogether.

Leave those fixings be independent from anyone else for some time. We should proceed onward the genuine "chicken" part, or, as it's been said in English "the meat of the issue". Skin the chicken bosoms and expel all obvious fat. Isolate the parts. Utilizing your exposed hands and inward quality, twist each bit of chicken bosom in reverse in a way that breaks the bones. This is with the goal that they will lie level on a surface. Presently add the chicken to the yogurt blend you just already made in the non receptive bowl. Try to turn the chicken about with the goal that all sides are all around covered. Presently put a tight cover on the bowl and refrigerate for around twenty four to thirty six hours. This long, moderate marinating will knead, saturate and add flavor to your chicken. At whatever point you can, open the bowl and give the chicken a "turn" over.

Presently for the cooking part. You should expel the chicken bosoms from the marinade and wipe of the majority of the marinade with the exception of a thin film. At long last, sear or flame broil the chicken at a separation of around six creeps from the warmth hotspot for six to eight minutes for each side, or until altogether cooked. Note that the meat ought to wind up plainly tanish, however not singe. Serve immediately. Note: this is brilliant when presented with delicate pita or Arab flatbread and crisp yogurt. Cheerful eating.
Source: Afghan Chicken

The Many Ways to Cook Boneless Skinless Chicken Breast

The Many Ways to Cook Boneless Skinless Chicken Breast

Boneless skinless chicken bosom is the most famous cut of poultry in the United States and in light of current circumstances: they are low in fat, snappy and simple to plan and to a great degree adaptable. This brilliant cut of poultry can be barbecued, sauteed, seared, poached, singed and prepared. There is a drawback however to this cut of meat: they are fairly low in fat. You might ask: "What isn't right with that? That makes them solid right?" Yes, they are a more beneficial approach to eat, but since they are low in fat, they are likewise low in dampness and that makes them exceptionally powerless to over cooking. Nothing is less inviting than a dry and overcooked bit of meat.

There are two approaches to make certain your chicken isn't overcooked. The primary way, and the most exact as I would like to think, is to utilize a moment read thermometer. I claim a helpful minimal electronic thermometer with a voice ready element. It is to a great degree exact and has never disappointed me. The other technique for checking doneness is by pricking the meat with a fork. On the off chance that the juices run clear, at that point it is finished. I think the main alternative is significantly more secure, however you can be the judge.

There are actually several consolidated formulas and strategies for cooking chicken bosom, unreasonably numerous to cover in this article, so I will discuss two extremely prevalent techniques.

One of the least demanding and most delicious routes is to marinate and barbecue them.

The following is an awesome marinade formula:

GRILLED CHICKEN BREAST WITH CITRUS HERB MARINADE

INGREDIENTS:

• 4 Boneless Skinless Chicken Breasts
• 1/4 Cup Extra Virgin Olive Oil 
• 2 Tablespoons of Freshly Squeezed Lemon Juice 
• 2 Tablespoons of Freshly Squeezed Orange Juice 
• 1/3 Cup of Freshly Chopped Parsley 
• 1/3 Cup of Freshly Chopped Basil 
• 1 Clove of Garlic Minced 
• 1 Teaspoon of Salt 
• 1/4 Teaspoon of Freshly Cracked Black Pepper

DIRECTIONS:

Step 1: Mix together everything, accept the chicken breasts, in a large bowl. Step 2: Add chicken to the bowl, cover with plastic wrap and marinate in the refrigerator for several hours. Step 3: Get you grill nice and hot and oil the grates to prevent the chicken from sticking. Step 4: Grill chicken about 4 minutes per side or until done.

Another fantastic way to cook chicken breasts is by baking them in foil in the oven. The foil helps keep the meat nice and moist while cooking. What you put inside the foil is only limited by your imagination, but to make things easier, I have included a great recipe below.

CHICKEN WITH SUN DRIED TOMATOES AND KALAMATA OLIVES

INGREDIENTS:

• 4 Boneless Skinless Chicken Breasts
• 10 - 15 Kalamata Olives Pitted and Chopped 
• 8 - 10 Sun Dried Tomatoes Cut Into Thin Strips 
• 4 Tablespoons of Extra Virgin Olive Oil 
• 2 Tablespoons of Freshly Chopped Basil 
• 2 Tablespoons of Freshly Chopped Parsley Salt and Pepper to Taste

DIRECTIONS:

Step 1: Preheat Oven to 450 Degrees F

Step 2: In a bowl, combine the olives, tomatoes, basil, parsley, olive oil, salt and pepper.

Step 3: Cut 8 Squares of Aluminum Foil (Cut them large, about 18 inches square)

Step 4: Grab 2 squares of foil and place one on top of the other.

Step 5: Grease the foil with some olive oil

Step 6: Place a chicken breast in the center of the foil and spoon some of the tomato and olive mixture on top

Step 7: Loosely fold the foil over the chicken forming a tent and seal tightly

Step 8: Repeat this process for the remaining chicken breasts

Step 9 : Place the wrapped chicken breasts on a baking sheet and place in the pre-heated oven

Step 10: Bake for approximately 20 minutes or until done. To check for doneness, cut a small slit in the foil to allow the steam to escape and then carefully unfold the foil. Check for doneness with an instant read thermometer. The internal temperature should read 160 degrees F.

Step 11: Let the chicken breasts stand for about five minutes before serving.

Source:  Boneless Skinless Chicken Breast

Get Healthy Eating Chicken Soup

Regardless of on the off chance that you are an infant or a grown-up, chicken soup is constantly great to have at a supper. At whatever point you are chilly simply utilize one of the chicken soup formulas and you will improve speedier. What makes this dinner so great? It's the blend of supplements and the straightforward thought of a hot fluid.

If you somehow happened to drink heated water while you were icy it would positively help you, however it would likewise be exceptionally upsetting. So at whatever point you get the flew again you should need to look into a chicken soup formula rather than just snatching again the container of medications. You could never drink plain water at high temperature. Be that as it may, soup isn't simply water. It has heaps of fixings that make it delicious and reliable.

Chicken soups are simple to get ready once you have them. They will appear to be extremely perplexing for the individual eating the soup, yet it's simple for the culinary expert. This least demanding formula will take you no longer than 1 hour to completely plan. Likewise the fixings exhibit in formulas are not self important and can be effortlessly found.

Anybody can cook chicken soup, regardless of what their past involvement with cooking is. All you require is the correct elements for it. When you have them you simply should be understanding for 1 single hour.

Chicken soup formulas ought to dependably be kept helpful. So you can get to them effortlessly and utilize them at whatever point you require. In the event that you have a pleasant supper or somebody is icy in the house, making a decent warm soup is dependably an awesome thought. You will most likely appreciate having a total dinner with this. It's an extremely steady dish, as well as useful for your wellbeing.
Source: Get Healthy Eating Chicken Soup