Chicken Breasts Albufera Recipes

OVEN BAKED MEXICAN CHICKEN BREAST

Steps:

• Prepare Chicken Breasts: Trim any fat from the chicken breasts, place each breast on top of a sheet of plastic wrap, and then place another sheet of plastic wrap over the breast1 (see Notes section). Flatten the chicken breasts to an even thickness by using a rolling pin or meat mallet. Starting at the middle of the breast, gently pound down and out toward the edges until there is no longer a hump and the breast is an even thickness throughout.
• Brine Chicken Breasts: Fill a large bowl with one quart of warm water. Add ¼ cup of kosher salt to the water and mix until the salt is fully dissolved. Add the chicken breasts to the water and allow to sit for 15 to 20 minutes. Remove the chicken breasts from the brine, and then pat dry with paper towels.
• Preheat oven to 450°
• Season Chicken Breasts: Place the breasts on a baking sheet or in a baking dish. Brush both sides of each chicken breast with olive oil and evenly coat each side with my Homemade Taco Seasoning mix. Alternatively, season with your own favorite taco seasoning.
• Bake Chicken Breasts: Place the baking sheet on the middle rack of the oven and bake until the breasts reach an internal temperature of 165°F, this can take anywhere from 10 to 20 minutes2 (see Notes section) depending on the thickness of the breasts and your oven's settings. For instance, when I set my oven to the traditional Bake setting, the breasts usually cook to 165°F in 12 to 14 minutes. If I set my oven on Single Rack Convection Bake, they usually cook to 165°F in 8 to 10 minutes. I highly recommend using a probe or meat thermometer to get the best results.
• After removing the chicken from the oven, allow it to rest for 8 to 10 minutes before serving.

CHICKEN BREASTS ALBUFERA

Steps:

• Albufera Rice: Preheat oven to 350 On a moderate flame, melt 2 T. butter in an ovenproof casserole (one with a lid). Add the onion and garlic, and saute briefly without browning. Add the uncooked rice, bay leaf, and saute 2 minutes. Add the broth, salt to taste and bring to a boil. Cover the casserole and bake in the oven for 17 minutes, or until rice is done. Meanwhile, melt the remaining 2 T. butter in a skillet. Add the livers and cook, stirring over moderate heat, until they lose their red color. Add the mushrooms and cook until most of the liquid evaporates. Do not overcook the liver or it will become too dry. Set aside. Prepare a garnish, cutting six diamond shaped pieces from the pimento and several concentric circles from the pitted olives. When the rice is cooked, stir in the mushroom/liver mixture Set aside and keep warm. Chicken Breasts: Season the chicken breasts with salt and pepper. Saute them in a large skillet in 3 T. of butter. Let the breasts brown very lightly, if at all, Turn them and let them stew in the butter and natural juices. Cover and cook 10 to 15 minutes over moderate heat. Do not overcook. Remove the chicken to a warm plate and cover to keep warm while making the sauce. Add shallots to the skillet and cook briefly. Then add the cognac, then the cream and cook stirring until slighly thickened. Season with salt and pepper and swirl in the remaining 2 T. of butter. Spoon the hot rice on to a serving platter and smooth it with a spatula to make a bed for the chicken. Arrange the chiken on top of the rice and spoon some of the hot sauce over the breasts. Garnish with the cutouts of olive and pimento. Serve the remaining sauce separately.

BAKED BUFFALO CHICKEN

Steps:

• Pour 1/3 cup wing sauce into a shallow dish. Add chicken breasts and turn to coat. Let stand 15 minutes or refrigerate, covered, up , to 24 hours. , Preheat oven to 400°. Drain chicken, discarding marinade. In a shallow bowl, mix flour, tarragon and pepper. Place bread crumbs and remaining wing sauce in separate shallow bowls. Dip chicken in flour mixture to coat all sides; shake off excess. Dip in wing sauce, then in bread crumbs, patting to help coating adhere., Place chicken on a rack in a 15x10x1-in. baking pan. Bake 25-30 minutes or until a thermometer reads 165°.