Chicken stir Orange on Nest Egg Noodles


2 half boneless chicken breasts, skinless

(1/2 tsp.) 2.5 ml of sage, dried

(1/2 tsp.) 2.5 ml of thyme, dried

(1/2 tsp.) 2.5 ml of salt

1 ml (1/4 tsp.) Pepper

10 ml canola oil (2 tsp.)

2 large green onions, chopped

2 cloves garlic, minced

1 red pepper, sliced

250 ml (1 cup) sliced ​​mushrooms

500 ml (2 cups) peas

125 ml (1/2 cup) chicken broth

5 ml (1 tsp.) Orange peel, grated

30 ml (2 tbsp.) Orange juice

375 g (1/2 package) egg noodles, uncooked


Slice the chicken breasts into thick strips. Place in a shallow dish and sprinkle with sage, thyme, salt and pepper.

In a large skillet with non-stick coating, heat oil over medium-high heat. Cook the chicken for 8 minutes or until the meat thermometer reads 74 ° C (165 ° F). Remove from heat, place on a plate and keep warm.

Return to skillet and cook the onions, garlic, red pepper and mushrooms for 5 minutes or until they are tender. Add the peas, broth and orange peel. Bring to a boil, cover and cook for 1 minute or until peas are tender. Place chicken in the pan and heat through. Brush with orange juice.

During cooking stir fry, prepare noodles according to package directions. Serve stir-fry on a bed of noodles.


Portion (s): 4

Preparation time: 10 minutes

Cooking time: 25 min

* The thighs boneless chicken are also well suited to this recipe. You can also vary the seasonings. For example, a combination of basil, Italian seasoning, savory or rosemary. Optionally, a small amount (about 2.5 ml / ½ tsp.) cornstarch can be added to the stir fry to thicken sauce. The orange gives it jumped a lovely flavor. Able to match the thyme and sage fruit with other ingredients in a brilliant way.


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chicken stir fry with rice noodles

chicken stir fry with rice noodles


15 oz rice noodles (like tagliatelle)

1 lb Boneless chicken breast

Sesame oil, or peanuts, or sunflower

4 cloves garlic, peeled and finely chopped

1 lb broccoli, cut on the lengthwise

4 c. Coffee soy sauce

4 eggs, beaten

Sea salt


Lime wedges


Cook noodles according to package directions.

Meanwhile, cut the chicken into the splitting horizontally, but keeping the pieces together. Flatten with a rolling pin and cut into strips diagonally.

Heat a wok and add a little oil. Season chicken with salt and pepper and sauté about 3 minutes, until chicken is browned (not all at slightly under-cooked).

Add garlic and sauté 30 seconds. Add broccoli and sauté a few minutes until tender. Book. Wipe the vacuum and add a little oil wok. Add the eggs. Season and sauté, stirring. When the eggs are cooked, add the pasta and mix well. Add noodles and stir, breaking eggs to fully integrate. Add chicken, soy sauce and broccoli and sauté over medium-high heat. Serve immediately with lime wedges squeezed over the noodles.


Preparation: 10 min

Cooking: 10 min

Servings: 4


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Stuffed with fresh herbs



250 g (½ lb) breast or thigh boneless chicken

30 ml (2 tbsp. Tablespoons) cream 35% fat or 15% fat, country style

1 shallot dry, finely chopped

5 ml (1 tsp.) Chopped fresh parsley

Boneless Chicken recipes

1 carrot, cut into julienne

1 zucchini, cut into julienne

12 green beans

6 chicken breasts or 12 chicken thighs, boneless (about 750g / 1 ½ lb)

15 ml (1 tbsp. Tablespoons) butter or vegetable oil

125 ml (½ cup) white wine

250 ml (1 cup) cream 35% or 15%, country style

15 ml (1 tbsp. Tablespoons) chopped fresh parsley

15 ml (1 tbsp. Tablespoons) chopped fresh tarragon

15 ml (1 tbsp. Tablespoons) chopped fresh basil

1 clove garlic, finely chopped and degermed


Preparing the stuffing

To prepare the stuffing, chop the chicken breast with your chopper Kitchen Eid. well mix all the stuffing ingredients and refrigerate 20 minutes.

Preparation of chicken

Preheat oven to 180 ° C (350 ° F). Blanch the carrots, zucchini and beans in boiling water for 1 minute. Drain and rinse

Spread stuffing on each breast halves in equal and vegetable garnish. Roll the chicken breasts to fully envelop stuffing, then tie. in a skillet, heat butter over medium-high heat and brown the meatballs.

Place in an ovenproof dish and cook about 20 minutes that is to say, until the juices run clear meat or meat thermometer registers an internal temperature of 80 ° C (175 ° F). Remove from oven, cut the strings and warm.

Meanwhile, in the same pan, add the wine and reduce by half. Stir in cream, herbs and garlic. Season. Cook 2 to 3 minutes.

Slice the rolls in two and serve with cream sauce, braised chicory and Brussels sprouts, if desired.


Preparation: 20 minutes

Cooking time: 30 min

Makes: 6 servings


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Grilled chicken chili and lime


2 c. tsp (10 mL) lime zest, grated

¼ t. (50 mL) lime juice

¼ t. (50 mL) olive oil or vegetable oil

2 c. tablespoons (30 mL) chopped fresh coriander

½ c. tsp (2 mL) sugar

½ c. tsp (2 mL) salt

1 small jalapeno pepper, seeded and finely chopped

1 clove garlic, finely chopped

4 chicken breasts, boneless, skinless (1 ¼ lb/625 g)


To prepare the marinade, combine all ingredients except chicken in a glass dish or shallow plastic bag or in a resealable plastic food.

Place each chicken breast, smooth side down, between sheets of plastic wrap or waxed paper. Gently soften with the flat side of a meat mallet or rolling pin until they are about ¼ inch (6 mm) thick.

Add Boneless chicken to marinade; turn to coat. Cover dish or seal the bag. Refrigerate at least 30 minutes, but not more than 24 hours.

Light the barbecue charcoal or gas. Remove chicken from marinade; discard marinade. Close the grill lid and grill chicken over medium heat for 8 to 10 minutes, turning once, or until juice of chicken is no longer pink when cut in the center to place thickest (170 ° F/76 ° C).


Preparation: 20 min

Cooking time: 50 min

Makes: 4 servings

* The secret of this juicy and flavorful chicken is in the marinade with lime and chili.

* If you don't like the taste of coriander marinade, use chopped fresh parsley.

For best results: To use the remaining marinade as a sauce, boil 1 minute to kill bacteria that may have been transferred by the chicken.


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Chicken Bruschetta Cheese

Chicken Bruschetta Cheese
Chicken Bruschetta Cheese


Fettuccine Alfredo pasta 1 package Knorr ® Sidekicks ®, prepared according to the directions on the package.

1 tablespoon vegetable oil table

4 semi-boneless chicken breasts, skinned (about 625g)

1 cup tomatoes, chopped

2 tablespoons fresh basil leaves, sliced

1/2 cup fresh mozzarella cheese, grated

1/2 cup provolone cheese, grated


Heat oil in a large nonstick skillet over medium-high heat and cook chicken, turning once, until cooked through, about 6 minutes.

In a small bowl, combine tomatoes and basil; book.

Stir in half each of the cheese pasta Fettuccine Alfredo Knorr Sidekicks ® prepared. Place in a serving dish with a spoon, then top with chicken. Sprinkle with remaining cheese and tomato mixture.


Serves: 4

Preparation: 10 minutes

Cooking: 10 minutes


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Bisquick Chicken with sage, apples and cranberries


2/3 t. (150 mL) grape jelly

2 c. tbsp (25 mL) butter or margarine

1 large red cooking apple, unpeeled, cut into 2 inch (5 cm)

1 rib celery medium

1/2 t. (125 mL) fresh or frozen cranberries (chopped)

3/4 t. (175 mL) mixture Bisquick

1/2 c. tsp (2 mL) ground sage

3/4 c. tsp (3 mL) chopped fresh thyme leaves

2 c. tbsp (25 mL) water

4 chicken breasts, boneless, skinless (about 1 1/4 lb or 625 g)


Preheat oven to 350 ° F (180 ° C). In a saucepan 1 1/2 quart (1.5 L), melt jelly and butter over medium heat, stirring occasionally. Stir in chopped apple, celery and cranberries, remove from heat.

In a shallow dish, mix Bisquick mix *, sage and thyme Pour water in another shallow dish. Dip chicken in water, then coat with Bisquick mixture *. Spray non-stick cooking a large skillet, heat over medium-high heat. Cook the chicken breasts in skillet 6 to 8 minutes, turning once, until coating is golden brown.

Place chicken in a rectangular pan 9 x 13 inch (23 x 33 cm) ungreased. Place the cranberry mixture over the chicken with a spoon. Bake 40-45 minutes or until juice of chicken is no longer pink when the thickest part is cut in the center (170 ° F/77 ° C).


4 Servings


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