Chicken And Watercress Wraps Recipes

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GINGER CHICKEN WITH WATERCRESS



Ginger Chicken with Watercress image

Provided by Food Network Kitchen

Time 4h10m

Yield 4 to 6 servings

Number Of Ingredients 13

1 bunch scallions, chopped
1 3-inch piece ginger, peeled and roughly chopped
1/2 jalapeno pepper (remove seeds for less heat)
2 tablespoons packed light or dark brown sugar
1 tablespoon fish sauce
1 tablespoon soy sauce
1 tablespoon rice vinegar (not seasoned)
1 plum tomato, halved
Kosher salt
6 skinless, boneless chicken thighs (about 21/4 pounds), quartered
4 ounces shiitake mushrooms, stemmed and quartered
2 bunches watercress, tough stems removed
White rice, for serving

Steps:

  • Put all but 2 tablespoons of the scallions in a blender; add the ginger, jalapeno, brown sugar, fish sauce, soy sauce, vinegar, tomato and 1/4 teaspoon salt and blend until smooth. Transfer to a 6-quart slow cooker.
  • Add the chicken and mushrooms to the slow cooker and stir to coat. Cover and cook on low, 4 hours.
  • Roughly chop the watercress and stir into the slow cooker. Serve the chicken and vegetables with rice; top with the reserved scallions.

WATERCRESS CHICKEN



Watercress Chicken image

I like watercress salads, so I tried this recipe and really enjoyed it. The watercress adds a very mild peppery taste that complements the other ingredients. Enjoy!

Provided by TasteTester

Categories     Poultry

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

2 1/2 lbs skinless chicken thighs (8)
olive oil
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1 cup chicken broth
1 tablespoon soy sauce
1 tablespoon fresh lime juice
3 slices fresh ginger (thin slices)
8 ounces watercress, tough stems removed
6 green onions, cut into 2-inch-thin strips
1/4 cup fresh cilantro, chopped

Steps:

  • Heat oil in 12-inch nonstick skillet over medium-high heat for about 2 minutes. Sprinkle chicken with salt and pepper to taste; add to skillet and cook 5 minutes, turning once, until lightly browned. Drain off any fat; add broth, soy sauce, lime juice and ginger. Reduce heat and simmer chicken mixture for 20 minutes, until cooked through and the chicken is no longer pink in the center. With a slotted spoon, transfer chicken to a plate; cover and keep warm.
  • Cut each bunch of watercress in half; add to skillet along with the green onions and cilantro; cover and cook 2-3 minutes, until onions are tender-crisp.
  • Divide the greens and broth mixture between 4 serving plates. Place 2 chicken thighs over top of greens, and serve with rice, if desired.

Nutrition Facts : Calories 366.3, Fat 11.6, SaturatedFat 3, Cholesterol 235.5, Sodium 1004.7, Carbohydrate 3.6, Fiber 1, Sugar 1, Protein 59.2

PANKO-CRUSTED CHICKEN WITH WATERCRESS SALAD AND BUTTERMILK DRESSING



Panko-Crusted Chicken with Watercress Salad and Buttermilk Dressing image

Serve up this satisfying meal of Panko-Crusted Chicken with Watercress Salad and Buttermilk Dressing for under $20 with a bit of creativity (make your own buttermilk!) and smart shopping strategies (buy chicken in bulk). This recipe comes from TV chef Thomas Joseph.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Number Of Ingredients 18

2 (8-ounce) boneless, skinless chicken breast halves
Vegetable oil
All-purpose flour, for dredging
2 large eggs, lightly beaten
2 cups panko breadcrumbs
Juice and zest of 1/2 lemon
1 1/2 teaspoons chopped fresh thyme leaves
Coarse salt and freshly ground pepper
1 cup whole milk
Zest and juice of 1/2 lemon
5 tablespoons mayonnaise
1/2 small shallot, finely minced
1 1/2 teaspoons chopped fresh thyme leaves
1 1/2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
1 bunch watercress, trimmed
1 bunch fresh flat-leaf parsley, leaves only
1 bunch radishes, thinly sliced

Steps:

  • Make the dressing and salad: In a medium bowl, whisk together milk and lemon juice; let stand until milk thickens, about 5 minutes. Add lemon zest, mayonnaise, shallots, thyme, salt, and pepper. Whisk to combine, cover and refrigerate until ready to use.
  • Place watercress, parsley leaves, and radishes in a large bowl. Toss to combine; cover and refrigerate until ready to use.
  • Make the chicken: Halve each breast horizontally. Working with one piece of chicken at a time, place chicken between two pieces of plastic wrap and pound until 1/4-inch thick. Remove from plastic wrap and set aside. Repeat with remaining chicken pieces.
  • Fill a large high-sided skillet with enough vegetable oil so that it comes 1/2-inch up sides of skillet; heat over medium-high heat. Place flour and eggs each in separate shallow dishes. Place panko in a third shallow dish; add lemon zest and thyme and stir to combine. Season chicken with salt and pepper and dredge each piece first in flour, then in egg, and finally in panko mixture, ensuring each piece is fully coated; shake off any excess.
  • Transfer chicken to hot oil and cook, turning once, until golden brown, 2 to 3 minutes per side. Transfer to a wire rack; squeeze lemon over chicken and season with salt.
  • Divide chicken among four plates. Top with salad and serve with dressing.

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