Grilled Chicken Breasts With A Trio Of Sauces Recipes

GRILLED CHICKEN BREASTS WITH A TRIO OF SAUCES

Steps:

• In large bowl, toss chicken breasts with oil, lemon peel, salt, and pepper until evenly coated.
• Place chicken on grill over medium heat (in batches if necessary), and cook 10 to 12 minutes or until juices run clear when thickest part of breast is pierced with tip of knife, turning over once. Transfer chicken to platter; cover and refrigerate up to two days if not serving right away.
• To serve, garnish platter with lemon leaves. Serve chicken with sauces.
• Preheat oven to 400 degree F. In 3-quart saucepan, heat 1 can (14 1/2 ounces) chicken broth and 5 1/2 cups water to boiling over high heat. Place 16 medium skinless, boneless chicken-breast halves (about 5 pounds) in single layer in large roasting pan (17-inch by 11 1/2-inch); add 2 bay leaves, 2 teaspoons whole black peppercorns, and 1 lemon, thinly sliced. Pour boiling broth mixture over chicken; cover pan tightly with foil. Place pan in oven, and poach chicken 35 minutes or until juices run clear when thickest part of breast is pierced with tip of knife. With tongs, transfer chicken to platter; cover and refrigerate up to two days if not serving right away. Reserve broth for another use.
• Garnish with lemon leaves. Serve with sauces.

GRILLED CHICKEN WITH CREAM SAUCE

Steps:

• In a small skillet, saute mushrooms in butter until tender. In a microwave-safe bowl, whisk soup mix and water until smooth. Microwave, uncovered, on high for 2 minutes, whisking occasionally. Stir in mushrooms and set aside. , Cook spaghetti according to package directions. Meanwhile, sprinkle 1/8 teaspoon pepper and seasoned salt over both sides of chicken. Grill, covered, over medium heat for 5-7 minutes on each side or until juices run clear. , In a nonstick saucepan, combine the cream, wine or broth, onion, garlic, mushroom mixture and remaining pepper. Bring to a boil, stirring occasionally. Combine cornstarch and cold water until smooth; stir into cream sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain spaghetti; top with chicken and sauce.

GRILLED CHICKEN BREASTS WITH BALSAMIC SAUCE

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate. Season both sides of the chicken breasts with salt and pepper.
• Cook on the preheated grill until no longer pink in the centers and the juices run clear, about 8 minutes on each side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let rest for 5 minutes before slicing into strips.
• Heat olive oil in a large pan over medium-high heat. Add onion and cook, stirring frequently, until soft and translucent, about 5 minutes. Add diced tomatoes, chicken broth, balsamic vinegar, and basil. Bring to a boil; reduce heat to a simmer and cook for 5 minutes. Season with salt and pepper.
• Mix water and cornstarch together in a small bowl and slowly add to the balsamic sauce. Stir until thickened. Toss chicken strips in balsamic sauce and serve.

GRILLED CURRY-COCONUT CHICKEN BREAST

Steps:

• Combine coconut milk, curry powder, lime juice and zest, honey, garlic, salt, coriander, white pepper, and white parts of scallions in a bowl. Stir briskly until well combined and pout into a 1-gallon resealable plastic bag. Add chicken cutlets, squeeze out most of the air, and seal. Gently move chicken cutlets inside the bag so they are fully coated with marinade. Refrigerate at least 2 hours, or up to 4 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove cutlets from the marinade, shaking off the excess. Discard marinade.
• When the grill is ready, place cutlets on the grill and grill until lightly browned and cooked through, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• To serve, place cutlets on a serving platter and sprinkle with reserved chopped scallion greens and chopped cilantro or parsley, if desired.