Bayou Chicken With Cantaloupe Salsa Recipes

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EMERIL'S BAYOU CHICKEN PASTA



Emeril's Bayou Chicken Pasta image

This is a recipe a friend of mine made for a dinner gathering and it was fantastic! and rather easy to make.

Provided by -BreanneMarie-

Categories     Chicken Breast

Time 41m

Yield 6 serving(s)

Number Of Ingredients 15

1 lb linguine
1/4 cup kosher salt
2 tablespoons unsalted butter
1 tablespoon olive oil
1 1/2 lbs boneless skinless chicken breasts, cut into 1-inch pieces
1 1/2 teaspoons salt
1 cup finely chopped yellow onion
1 tablespoon finely chopped habanero pepper
1 tablespoon minced garlic
1 1/2 cups heavy cream
1 cup diced tomato
1/2 cup reserved pasta cooking water
1/2 cup chopped green onion top
1/4 cup grated parmesan cheese
2 tablespoons chopped fresh parsley leaves

Steps:

  • Set a large 1-gallon stock pot of water to a boil and add the kosher salt. Place the linguine in the pot and stir until the water returns to a boil. Cook the pasta until tender, but with a bit of resistance (al dente), about 12 minutes.
  • While the pasta cooks, prepare the sauce. Set a 12-inch saute pan over medium-high heat. Add the butter and olive oil to the pan. Once the butter has melted, season the chicken with 1/2 teaspoon of the salt and add the chicken to the pan. Sear the chicken until well browned on both sides, about 2 minutes. Remove from the pan and set aside. Add the onions and habaneros to the pan and saute until the onions are softened and lightly caramelized, about 4 to 5 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the cream, remaining 1 teaspoon of salt, and the chicken to the pan and bring to a boil. Cook the sauce until the cream is reduced by half, about 2 minutes. Add the tomatoes, linguine and the reserved cooking water to the pan and cook, tossing to incorporate for 3 to 5 minutes. Remove pan from the heat and add the green onions, Parmesan and parsley and toss to blend. Serve immediately.

BAYOU CHICKEN



Bayou Chicken image

My sister Pamela gave this to me many years ago. I am especially fond of dishes that have eggplant, zucchini, and rice.

Provided by James Craig

Categories     Lunch/Snacks

Time 1h

Yield 5 serving(s)

Number Of Ingredients 18

vegetable oil cooking spray
1 teaspoon cooking oil
2/3 cup coarsely chopped onion
minced garlic
1 lb boneless skinless chicken breast, cut into bite sized pieces
1 cup peeled cubed eggplant
1/2 cup chopped green bell pepper
1 (14 1/2 ounce) can whole tomatoes, undrained and chopped
1 teaspoon dried whole thyme
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon cracked black pepper
1/2 teaspoon hot sauce
1 cup thinly sliced zucchini
2 teaspoons cornstarch
2 teaspoons water
2 1/2 cups hot cooked long-grain rice

Steps:

  • Coat a large nonstick skillet with cooking spray; add oil and place over medium high heat until hot.
  • Add onion and garlic; saute until tender.
  • Add chicken; saute 3 minutes or until chicken looses it's pink color, stirring constantly.
  • Add eggplant and next 9 ingredients (green bell pepper through zucchini).
  • Bring to a boil; cover.
  • Reduce heat, and simmer 10 minutes.
  • Combine cornstarch and water, add to skillet, stirring well.
  • Cover and cook 5 minutes or until zucchini is tender.
  • Remove from heat; let stand 5 minutes.
  • Serve over rice.

BAYOU CHICKEN PASTA



Bayou Chicken Pasta image

This recipe is from Myrtle Anderson and published in the Taste of Home "Best Ever Chicken Cookbook 2009". This is a tasty main dish served in the bayou country South Louisana. Salsa and hot pepper sauce give this chicken its tempting zip. Add tossed salad and French bread, and you have a hearty dinner.

Provided by mightyro_cooking4u

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

1 cup onion, chopped
1 cup celery, chopped
1/2 cup green pepper, chopped
1/3 cup yellow pepper, chopped
3 tablespoons olive oil
1 lb chicken breast, boneless, skinless, cubed
2 teaspoons garlic powder
1 (16 ounce) jar salsa
1 tablespoon cornstarch
1 tablespoon water
1 tablespoon dried parsley flakes
1/2 teaspoon salt
1/4 teaspoon hot pepper sauce
hot cooked pasta

Steps:

  • In a large saucepan, saute the onion, celery, and pepper in oil for 3-4 minutes or until crisp tender.
  • Add chicken and garlic powder; cook for 4-5 minutes or until chicken juices run clear.
  • Stir in salsa.
  • Combine cornstarch and water until smooth; gradually stir into chicken mixture.
  • Bring to a boil; cook and stir for 2 minutes or until or until thickened and bubbly.
  • Add the parsley, salt and hot pepper sauce. Serve with pasta.

Nutrition Facts : Calories 358.9, Fat 21, SaturatedFat 4.5, Cholesterol 72.6, Sodium 1140.4, Carbohydrate 17.2, Fiber 3.6, Sugar 6.8, Protein 26.7

BAYOU CHICKEN - CROCK POT



Bayou Chicken - Crock Pot image

I found this simple recipe in a cookbook called Everything One-Pot and am looking forward to trying it.

Provided by lazyme

Categories     Chicken Breast

Time 6h15m

Yield 4 serving(s)

Number Of Ingredients 11

2 (1 ounce) envelopes bearnaise sauce mix
1/2 cup dry white wine
1/2 teaspoon tarragon
1/2 teaspoon turmeric
1/2 teaspoon garlic powder
3 shallots, minced
1 lb cooked ham, cut into 1-inch chunks
1 red bell pepper, chopped
1 lb red potatoes, scrubbed, cut in 1/2-inch cubes
1 (9 ounce) package frozen artichokes, quarters, frozen, thawed
1 lb boneless skinless chicken breast, cut in chunks

Steps:

  • In a crock pot, mix both packages of bearnaise sauce mix, wine, tarragon, turmeric, and garlic powder until well blended.
  • Add shallots, ham, red pepper, potatoes, artichokes and chicken.
  • Stir gently.
  • Cover, set heat on low setting, and cook for 6 hours.

Nutrition Facts : Calories 586, Fat 21.9, SaturatedFat 7.8, Cholesterol 172.4, Sodium 182.8, Carbohydrate 28.6, Fiber 5.1, Sugar 2.8, Protein 61.3

BAYOU CHICKEN RECIPE - (4.6/5)



Bayou Chicken Recipe - (4.6/5) image

Provided by Tonia-2

Number Of Ingredients 19

1 1/2 lb chicken breast skinned & boneless
4 tsp Cajun seasoning
1 cup green peppers diced
1 cup yellow onion diced
1 cup carrots sliced rounds 1/4"
1 cup celery sliced 1/4"
1 Tbsp jalapeno peppers minced & drain
1 whole bay leaf
3/4 tsp cayenne pepper
3/8 tsp white pepper
3/8 black pepper
1 tsp garlic chopped
2 cups chicken stock
1/2 cup vegetable oil
3 Tbsp flour
1/2 cup + 2 Tbsp heavy cream
1/2 sour cream
3/4 cup Jack cheese, shredded
3/4 cup Colby cheese, shredded

Steps:

  • 1. Lay the chicken breast onto a plate and sprinkle 1/2 tsp of Cajun seasoning on each side of the chicken. Cover and refrig. until needed. 2. Prepare vegetable and jalpenos and set aside until needed. 3. Combine bay leaf, three peppers and garlic set aside until needed. 4. Combine the heavy cream and sour cream set aside until needed. 5. Measure and combine the cheeses and set aside until neeede. 6. Heat the oil over high heat in a large saucepan until the hot oil cracks when a drop of water hits the oil. 7. Add the vegetables and jalapenos, cook over high heat for 5 min. or until the vegetables starts to turn limp. Stir occasionally to prevent scorching. 8. Evenly sprinkle the seasonings over the vegetables, stir well. Cook over high heat for 2 min. to develop the flavor. 9.Heat fryer to 350 degrees. 10. Evenly sprinkle the flour over the vegetables stirring constantly with a wire whisk. Continue to cook, stirring constantly for 30 seconds. Do not allow the spices to burn. 11. Stir the chicken stock well, then add to the bayou sauce, half at a time, stirring occasionally. Heat to a boil. 12. When the sauce boils, add the cream mixture, stirring constantly. Bring to a boil while stirring until the lumps have dissolved. Remove sauce from heat and pour into a microwaveable bowl or container and cover. Do not let the sauce simmer or the cream will curdle. 13. Remove the bay leaf, add the cheese to the sauce, stir until the cheese has belted and the sauce is smooth. 14. Uncover chicken and dredge both sides with flour. Shake off excess flour. Place into fry basket and lower into 350 degrees shortening. 15. Fry the chicken for 2 1/2 min. or until golden brown. While chicken is frying heat the Bayou Chicken sauce in the microwave for 60 seconds or until hot. keep covered until ready to use 16. When chicken is done, drain excess oil and place onto serving platter. Pour hot sauce over chicken breast. Serving suggesting: Serve Bayou Chicken over rice with steamed vegetables.

CAJUN BAYOU CHICKEN



Cajun Bayou Chicken image

This one is from my cousin in Louisiana. She likes those recipes that don't have a bunch ingredients.

Provided by TLizSkinn

Categories     Cajun

Time 50m

Yield 6 serving(s)

Number Of Ingredients 4

1/2 cup lemon juice
1/4 cup hot pepper sauce
3 tablespoons cajun seasoning
2 lbs chicken

Steps:

  • Preheat oven 350.
  • Combine all except chicken in a 9x13 dish.
  • After mixed put chicken in.
  • Bake 40-50 min until chicken is done.
  • You could also grill this.

Nutrition Facts : Calories 203.9, Fat 13.9, SaturatedFat 4, Cholesterol 69, Sodium 313.1, Carbohydrate 1.9, Fiber 0.1, Sugar 0.6, Protein 17.2

BAYOU CHICKEN PASTA



Bayou Chicken Pasta image

Provided by Food Network

Categories     main-dish

Time 41m

Yield 6 servings

Number Of Ingredients 24

1 pound linguine
1/4 cup kosher salt
2 tablespoons unsalted butter
1 tablespoon olive oil
1 1/2 pound boneless, skinless chicken breast, cut into 1-inch pieces
2 tablespoons Essence, recipe follows
1 1/2 teaspoons salt
1 cup finely chopped yellow onion
1 tablespoon finely chopped habanero pepper
1 tablespoon minced garlic
1 1/2 cups heavy cream
1 cup diced tomatoes
1/2 cup reserved pasta cooking water
1/2 cup chopped green onion tops
1/4 cup grated Parmesan
2 tablespoons chopped fresh parsley leaves
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • Set a large 1-gallon stock pot of water to a boil and add the kosher salt. Place the linguine in the pot and stir until the water returns to a boil. Cook the pasta until tender, but with a bit of resistance (al dente), about 12 minutes.
  • While the pasta cooks, prepare the sauce. Set a 12-inch saute pan over medium-high heat. Add the butter and olive oil to the pan. Once the butter has melted, season the chicken with 1 tablespoon of the Essence and 1/2 teaspoon of the salt and add the chicken to the pan. Sear the chicken until well browned on both sides, about 2 minutes. Remove from the pan and set aside. Add the onions and habaneros to the pan and saute until the onions are softened and lightly caramelized, about 4 to 5 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the cream, remaining 1 tablespoon of Essence, remaining 1 teaspoon of salt, and the chicken to the pan and bring to a boil. Cook the sauce until the cream is reduced by half, about 2 minutes. Add the tomatoes, linguine and the reserved cooking water to the pan and cook, tossing to incorporate for 3 to 5 minutes. Remove pan from the heat and add the green onions, Parmesan and parsley and toss to blend. Serve immediately.
  • Combine all ingredients thoroughly.

FLATTENED CHICKEN WITH CANTALOUPE AND ARUGULA



Flattened Chicken With Cantaloupe and Arugula image

Provided by Amanda Hesser

Categories     dinner, easy, lunch, quick, main course

Time 15m

Yield Serves 6

Number Of Ingredients 9

2 cups cantaloupe balls
2 tablespoons olive oil
1 tablespoon lemon juice
Coarse sea salt
Pinch chili powder
6 8-ounce skinless, boneless chicken breast halves
1/4 cup olive oil
Kosher salt
2 cups thickly slivered arugula (not baby arugula)

Steps:

  • Mix the cantaloupe, oil and lemon juice in a bowl. Season to taste with salt and chili. It should be a little spicy.
  • Cut each chicken breast in half horizontally and place between two sheets of plastic wrap. Using a heavy meat pounder, evenly flatten each piece to 1/4-inch thick. Brush the chicken with oil, season with salt and set aside for at least 5 minutes.
  • Place a large skillet over high heat. Add the chicken pieces in batches to avoid crowding and cook for 1 1/2 minutes. Turn and cook for 30 seconds. (This side may not seem cooked through, but it will continue to cook as it sits.) Lay the finished pieces side by side on a baking sheet to cool slightly. Transfer to a serving plate and pour the cooking juices over the chicken. Serve topped with arugula, cantaloupe and cantaloupe juices (or with squashed tomatoes and their juices).

Nutrition Facts : @context http, Calories 414, UnsaturatedFat 14 grams, Carbohydrate 5 grams, Fat 20 grams, Fiber 1 gram, Protein 52 grams, SaturatedFat 3 grams, Sodium 717 milligrams, Sugar 5 grams, TransFat 0 grams

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