Super Tasty Crispy Mustard Chicken Recipe with Spring Potato Salad – P #392

Chicken Recipe

 

chicken recipe dr martha castro noriega tijuana

 

Skinless, boneless chicken thighs are meatier, quicker to cook, and surprisingly healthier than you might think. They’re also budget friendly and less expensive than breasts. It definitely saves you money and adds a delicious flavor to your meal.

 

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Chicken thighs are the most delicious alternative. Marinate them so they can soak up flavor, grill for a smoky crispness, or coat in crumbs and pan fry for a lighter “fried” chicken. 

INGREDIENTS

1 1/2 lb. yellow new potatoes (about 25)

Kosher salt and pepper

medium chicken thighs

2 tsp. Dijon mustard

2 tbsp. olive oil

2 tbsp. white wine vinegar

1 tbsp. prepared horseradish

scallions, finely chopped

1 tbsp. tarragon, chopped

small radishes, thinly sliced

1/4 c. flat-leaf parsley, chopped

 

Super Tasty Crispy Mustard Chicken Recipe with Spring Potato Salad - P #392 1

DIRECTIONS
  1. Place potatoes in a large pot. Add enough cold water to cover, then bring to a boil. Add 1 tsp salt, reduce heat, and simmer until tender, 12 to 15 minutes. Drain and run under cold water to cool.
  2. While potatoes are cooking, season chicken with ¼ tsp each salt and pepper and place in a large, heavy skillet, skin side down. Brush with mustard and place a piece of foil on top. Place a second skillet on top of chicken and put heavy cans in skillet (the contents won’t cook) to weigh it down (this will flatten chicken so it cooks up evenly and extra-crisp). Cook on medium until skin is deep brown, 10 to 12 minutes. Flip chicken and cook, uncovered, until cooked through, 2 to 3 minutes more.
  3. In a large bowl, whisk together oil, vinegar, and horseradish; stir in scallions and tarragon. Halve potatoes (or quarter if large); toss with vinaigrette, then radishes.
  4. Fold parsley into potato salad and serve with chicken.

 

food chicken recipe to enjoy dra martha castro noriega tijuana

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Amazon chicken recipes

Learn How to Cook a Delicious Foil Baked Chicken Caprese enjoy with Family and Friends

Learn How to Cook a Delicious Foil Baked Chicken Caprese enjoy with Family and Friends 2

Learn How to Cook a Delicious Foil Baked Chicken Caprese enjoy with Family and Friends 3

Learn How to Cook a Delicious Foil Baked Chicken Caprese enjoy with Family and Friends 4

I think it came out great.  It was another quick meal without fuss.  I could have cooked the chicken on the skillet a bit to give it a nice golden color but that would have been an extra step.  I did add some pasta and sauce because I wanted to make it more of a meal but it is totally optional.  My kids loved the pasta.  As soon as I set the food down, noodles and sauce started flying.

FOIL BAKED CHICKEN CAPRESE

Ingredients:

– 4 boneless skinless chicken breasts

– 8 oz sliced fresh mozzarella cheese

– 1 cup diced tomatoes

– 1/2 tbs Italian seasoning

– salt and pepper, to taste

– 1 onion, sliced

– 1 bell pepper, sliced

– 1 tbs balsamic vinegar

– 1 tbs butter

– 1 tbs olive oil

– 1/4 cup of fresh basil

– angel hair pasta and sauce, optional

Directions:

1. Pre-Heat the oven to 375 degrees.

2. In a bowl, combine the butter, olive oil, Italian seasonings and salt and pepper.  When thoroughly combined, add the chicken, onions, tomatoes and peppers. Mix until everything is coated with the butter/olive oil/seasoning mixture.

3.  Lay out (4) 16-inch long pieces of foil and divide the ingredients evenly in the center of the foil.  Wrap the foil tightly so there are no holes.  If you have to, add another piece of foil on top to ensure the moisture remains in the packet.

4.  Place the foil packets on a foil lined baking sheet for 15-20 minutes or until everything is cooked through.

5.  Open the packets and add the cheese.  Add the packet back to the stove for an additional minute to melt the cheese.

6.  When the cheese is melted garnish with basil and vinegar.

7.  You can complete the meal with pasta and sauce as an option

Watch this quick video!

FOIL BAKED CHICKEN CAPRESE

Dr Castro’s Exotic Chicken Salad Recipe with Yogurt

Dr Castro’s Exotic Chicken Salad Recipe with Yogurt

This recipe is not of my invention, I just made it my own by adding more and different ingredients to give it that special flavor that my family (especially my daughter Alexandrea) loves. You have to get Greek yogurt,  Dijon mustard with honey, sweet cranberries and toasted pecans,  since these are the “secret” ingredients that make this chicken salad very unique.

Dr Castro's Exotic Chicken Salad Recipe with Yogurt 5

Ingredients

Serves 8 (only 5 if I am in the eating group 😀😅😊😂🤩)
Apple
Celery stalks
2/3 cup Cranberries, dried
1 tsp Onion powder
2 tsp Parsley, fresh
4 tbsp Red onion
1 lemon or lime
1/2 tsp soy sauce
1/2 tsp curry powder
2 tsp Dijon mustard with honey
1/2 cup Mayonnaise (do not use light)
1/2 tsp Black pepper
1 tsp Salt
1/2 cup Toasted pecans
1/2 cup Greek yogurt  (light sour cream)
3 well done large  cooked chicken breast
In a large bowl, mix chicken, cranberries, almonds, celery, and onion. In a separate small dish, prepare dressing by mixing yogurt, curry powder, soy sauce, lemon juice, and salt and pepper together. Combine dressing with the salad ingredients and mix well. Serve on your favorite bread, or on top of fresh greens!

Dr Castro's Exotic Chicken Salad Recipe with Yogurt 6