Cherkez Chicken Recipes

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TANGY CHERRY CHICKEN



Tangy Cherry Chicken image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 19

4 tablespoons extra-virgin olive oil, divided
4 boneless, skinless chicken breasts, 6 ounces each
2 tablespoons chopped thyme leaves, about 6 sprigs
Salt and pepper
1/4 cup pignoli (pine nuts) a couple of handfuls
3 cups chicken stock, divided
4 tablespoons cold butter, divided
1 medium red onion, finely chopped
3 ribs celery, finely chopped
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon freshly grated nutmeg, eyeball it
1 cup dry white wine, 1/4 of a bottle
1 cup dried cherries, a couple of handfuls
2 cups plain couscous
1/2 teaspoon ground allspice, eyeball it
1/4 teaspoon ground cinnamon, eyeball it
1/4 cup honey, eyeball a healthy drizzling
2 scallions, finely chopped
Generous handful flat-leaf parsley, finely chopped

Steps:

  • Preheat a large nonstick skillet over medium-high heat with the 3 turns of the pan of extra-virgin olive oil, about 3 tablespoons. Season chicken liberally with half of the thyme, salt and pepper and add to the hot skillet. Cook the chicken for 5 to 6 minutes on each side. Remove the chicken from the pan to a plate and cover with foil to keep warm.
  • In the bottom of a medium sauce pot, heat and toast pine nuts over moderate heat and remove. Add 2 cups stock and 1 tablespoon butter to the pot and bring to a boil.
  • Return the chicken skillet to the burner over medium-high heat, add 1 turn of the pan of extra-virgin olive oil, add the onion, celery, crushed red pepper flakes, nutmeg, salt and pepper, cook for 3 to 4 minutes or until the celery and onions are tender. Add the white wine, and cook until the pan is almost dry, 1 minute. Add the 2 cups boiling chicken stock, and dried cherries and continue to cook for about 5 to 6 minutes or until there is only about 1/2 cup of liquid left in the pan. Turn the heat off the under the pan. Add the remaining 3 tablespoons cold butter in small pieces and whisk until it has completely melted.
  • In a medium saucepan bring the remaining 1 cup chicken stock to a boil, add couscous, allspice, cinnamon and a little salt. Cover pot and remove from heat. Let stand 5 minutes. Drizzle honey over the couscous and add the pine nuts, scallions and parsley. Toss and fluff with a fork to combine.
  • Serve the chicken whole or sliced with cherry sauce poured over it and couscous alongside. Dark seared greens or simple salad complete the meal.

CHERKEZ CHICKEN



Cherkez Chicken image

Make and share this Cherkez Chicken recipe from Food.com.

Provided by whitestarfish

Categories     < 60 Mins

Time 55m

Yield 4 dishes, 4 serving(s)

Number Of Ingredients 7

500 g chicken breasts
250 g walnuts
2 chili peppers
3 teaspoons garlic
1/2 cup yoghurt
3 teaspoons olive oil
1/2 cup dried bread

Steps:

  • boil the chickens for 45 minutes.
  • crush the garlics and mix with walnuts.
  • cut the peppers in to small pieces.
  • In a bowl, stir garlic and walnuts into yoghurt and olvie oil.
  • cut small pieces from chicken.
  • then add the chicken into the bowl.
  • sprinkle breads over.

BAKED CHEEZ-IT CHICKEN BREASTS



Baked Cheez-It Chicken Breasts image

This is fantastic recipe from Vintagevictuals.com, this lady is awesome! My husband absolutely loved it! I didn't see anything like this on here so I thought I would post it on here so everyone could try this delicious recipe. I usually serve this with corn, cheesy potatoes and a biscuit. Yum! Yum! You can also try this recipe with any of the other varieties of the Cheez-its, the cheddar jack and the spicy ones are also really good too. So try them out! :)

Provided by Sheri Baby

Categories     Chicken Breast

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 6

4 boneless skinless chicken breasts
1/4 cup sour cream
1/4 cup buttermilk
1 1/2 cups Cheez-It crackers, crushed
salt
pepper

Steps:

  • Preheat oven to 325 degrees and grease an oven safe dish that the chicken will fit inches.
  • Rinse your chicken breasts and pat them dry with paper towel.Very important that you dry the chicken breasts before preparing them, if the chicken isn't dry the seasonings will not stick and neither will the sour cream mixture. Season on both sides with salt and pepper, to taste. In a shallow dish, combine the sour cream and buttermilk. Arrange the crushed Cheez-Its in a second shallow dish. Dip each chicken breast into the sour cream mixture, then into the Cheez-Its so that they adhere and form a crust. Place the chicken in your prepared baking dish, leaving about 1 inch between the breasts.
  • Cover with foil and bake for 45 minutes. Then remove the foil and bake for an additional 15 minutes.

Nutrition Facts : Calories 221.2, Fat 8.7, SaturatedFat 3.4, Cholesterol 85, Sodium 268.9, Carbohydrate 7.3, Fiber 0.2, Sugar 1.3, Protein 26.9

CHEESY CHICKEN RECIPE



Cheesy Chicken Recipe image

Try our easy Cheesy Chicken Recipe for a quick weeknight entrée! This Cheesy Chicken Recipe stars tender chicken breasts, broccoli and rice.

Provided by My Food and Family

Categories     Chicken

Time 20m

Yield 4 servings

Number Of Ingredients 6

2 tsp. oil
4 small boneless skinless chicken breasts (1 lb.)
2 cups frozen broccoli florets, thawed
1 can (10-3/4 oz.) condensed cream of chicken soup
1/4 lb. (4 oz.) VELVEETA, cut into 1/2-inch cubes
2 cups hot cooked long-grain white rice

Steps:

  • Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 6 to 7 min. on each side or until done (165ºF). Remove chicken from skillet; cover to keep warm.
  • Add broccoli, soup and VELVEETA to skillet; mix well. Cook on medium heat 7 min. or until VELVEETA is melted and sauce is heated through, stirring frequently.
  • Serve chicken and broccoli mixture over rice.

Nutrition Facts : Calories 420, Fat 17 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 90 mg, Sodium 1050 mg, Carbohydrate 30 g, Fiber 2 g, Sugar 4 g, Protein 33 g

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