Treasure Chest Chicken Breasts Recipes

TREASURE CHEST CHICKEN BREASTS

Treasure Chest Chicken Breasts image

No booty here... all breasts! This island gem's treasure is the bounty of roasted vegetables and fruit that accompany the Caribbean soaked chicken. A simple and delicious one-dish meal with little clean up!

Provided by NcMysteryShopper

Categories One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 22

Ingredients

2 sweet potatoes, peeled and cut into 1 - 1 1/2-inch chunks
2 cups butternut squash, peeled and cut into 3/4-inch dice
2 plantains, cut into 2 chunks
1 onion, quartered
2 medium red bell peppers, cut into 1 pieces
1 medium yellow bell pepper, cut into 1 pieces
3 lbs chicken breasts (bone-in) or 4 boneless skinless chicken breasts
1 medium onion, finely chopped
3 scallions, including green tops chopped
1 teaspoon ginger, grated
5 -6 garlic cloves, chopped
1 teaspoon ground allspice
1 1/2 teaspoons dried thyme
1/2 scotch bonnet peppers, chopped (you like a little zip) or 1 teaspoon cayenne (you have children)
1/2 teaspoon fresh ground black pepper
1 teaspoon salt
1 teaspoon grated nutmeg
2 tablespoons brown sugar
2 tablespoons vinegar (balsamic)
1/4 cup vegetable oil or 1/4 cup olive oil
1 small orange, juice of
1 lime, juice of

Steps:

Preheat the oven to 400 degrees.
Mix all marinade ingredients in a large zip lock or large container with lid.
Make 3 or 4 deep slashes in each chicken breast.
Add all the remaining ingredients (the veggies, fruit and chicken) to the container with marinade and toss to coat evenly. Put contents into large baking pan reserving as much of the marinade as possible and arrange the chicken so that is on top. Rub the remaining marinade all over the chicken and into the slashes.
Place in oven on an upper rack. After 40 minutes for bone-in chicken and 30 minutes for boneless chicken check to see if the chicken is no longer pink. If your vegetables are cut into larger chunks make sure they do not need additional cooking time at this point. If so, remove chicken and keep warm and return veggies to the oven.
For a crisp skin turn broiler on for 5 minutes before removing from oven.

Nutrition Facts : Calories 1017.9, Fat 46.4, SaturatedFat 11.2, Cholesterol 217.9, Sodium 849.3, Carbohydrate 77.4, Fiber 9.9, Sugar 32.8, Protein 76.6

BRANDIED CHICKEN BREASTS (TREASURE TROVE #3)

Brandied Chicken Breasts (Treasure Trove #3) image

From my long-lost treasure trove of recipes newly found, but this 1 identified the source. I used to get a RECIPE OF THE DAY E-mail from ContentMail & this was the recipe for 6/22/2001! They acknowledged Jo Ann S. who said "This is a favorite at my house when company is coming. Not only is it elegant, but it's easy to prepare and fool-proof. Since the alcohol burns off during cooking, it's also safe to feed to children." I happen to think Jo Ann is right. This sounds like it would be an easy-to-fix & elegant favorite at our table too. Enjoy!

Provided by twissis

Categories Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

4 boneless skinless chicken breasts
1/2 cup flour
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon tarragon leaf (crushed)
1/4 cup butter
1/2 cup apricot brandy
3/4 cup chicken broth
1/2 cup sour cream

Steps:

Preheat a lrg skillet on low-heat & melt butter in it.
Meanwhile (in a shallow dish) sift together the flour, salt, pepper & tarragon. Add chicken (1 piece at a time) & dredge to coat.
Add the chicken to the skillet & cook for 10 min on ea side or till the chicken is browned.
Add the brandy & the chicken broth. Stir & then let simmer for 10 more min or till the chicken is fork-tender.
Remove the chicken from the pan & place on a warmed plate.
Add the sour cream to the skillet & stir to warm. Pour the warm sauce over the chicken & serve immediately.

Nutrition Facts : Calories 356.4, Fat 20.7, SaturatedFat 11.4, Cholesterol 121, Sodium 546.9, Carbohydrate 13, Fiber 0.5, Sugar 1.2, Protein 28.3

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