Does anyone have a good receipe for a cilantro chicken?

Question

I use to order a certain meal at a nearby restaurant that no longer has this dish. It was a grilled chicken breast with a lime glaze and cilantro. I really would like to have a good receipe for this.

Answer 1

HERE U GO BROTHER


Grilled Chicken with Cilantro Glaze
Presented by Turning Leaf Chardonnay. California and Italian
A favorite preparation for quick, easy grilling, paillard is created by pounding boneless chicken breasts very thin. This makes for a more flavorful meat and beautiful presentation as well as shorter cooking time. The simple glaze in this recipe combines peppery, aromatic cilantro and fresh lime for distinct color and flavor.

Serves: 4

I N G R E D I E N T S
It's best to make the cilantro glaze just before using to keep it beautifully green; it's also delicious tossed into long-grain rice or in a baked potato.

1 medium bunch (4 ounces) fresh cilantro, stems removed
1/4 cup fresh lime juice (2 to 3 limes)
1/2 cup extra-virgin olive oil, plus more for the grill
1 and 1/2 teaspoons coarse salt
1/2 teaspoon cracked black pepper
4 boneless, skinless chicken breasts, each pounded to .25-inch thickness



I N S T R U C T I O N S
Combine the cilantro, lime juice, olive oil, salt and pepper in the jar of a blender. Blend until bright green and smooth. Set aside.

2. Heat a grill or grill pan to medium over medium-high heat. Oil the grill.

3. Brush each chicken breast with the cilantro glaze and transfer to the hot grill. Cook until each side is golden brown and chicken is cooked through, 3 to 5 minutes per side.

4. Brush again with the glaze and serve. Serve any extra glaze with the chicken.



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Answer 2

Cilantro-Chicken Sandwiches:

1/2 cup fresh cilantro leaves
5 tablespoons olive oil
1/4 teaspoon kosher salt
4 pounds grilled or roasted chicken, preferably marinated or seasoned, cut up
1 long loaf French bread
2 large tomatoes, sliced
1/3 cup grilled vegetables (eggplant, zucchini, tomato, red onion), cut up
1 10-ounce bag potato chips

In a blender or food processor, combine the cilantro, olive oil, and salt and process until smooth.

Cut the chicken meat off the bones. Reserve all the bones and the meat from half a breast for another use. Slice the bread in half lengthwise and drizzle each half with the cilantro oil. Layer the sliced tomatoes, chicken meat, and grilled vegetables on the bottom half of the bread. Top with the second half and cut the sandwich into 4 pieces. Serve with potato chips.

Yield: 4 servings

Answer 3

Creamy Cilantro Chicken

* 2 cloves garlic, minced
* 2 Serrano peppers, finely chopped
* 2 tablespoons minced fresh ginger root
* 1/2 cup chopped fresh cilantro
* 2 teaspoons grated lime zest
* 2 tablespoons soy sauce
* 1 tablespoon white sugar
* 3/4 cup unsweetened coconut milk
* 4 boneless, skinless chicken thighs

1. In a blender or large food processor, combine the garlic, Serrano peppers, ginger, cilantro, lime zest, soy sauce, sugar and coconut milk. Process until smooth.
2. Place the chicken into a large resealable bag, and pour the liquid from the blender in with it. Seal, and refrigerate for about 1 hour, turning once after 30 minutes.
3. Preheat the oven's broiler. Place the chicken onto a broiling pan, and pour the marinade into a saucepan.
4. Broil the chicken for about 10 minutes on each side, until browned and the juices run clear. While the chicken is cooking, bring the marinade to a boil. Simmer over medium heat for about 5 minutes, then remove from the heat.
5. Place chicken onto a serving plate, and pour the sauce over it to serve

Cilantro Chicken

1 small onion, cut in large chunks
4 cloves garlic, minced
4 tablespoons olive oil, divided
1 can (28 oz.) whole tomatoes
1 can (4 oz.) whole green chilies, cut into 1" strips
1/4 C coarsely chopped fresh cilantro
6 boneless, skinless chicken breasts
1 Corn flour
2 teaspoons salt
2 teaspoons pepper

Saute onions and garlic in 1 tablespoon olive oil until softened, about 4-5 minutes. Add tomatoes, green chilies and cilantro. Bring to a boil then lower heat and simmer for about 1 hour.

Preheat oven to 350° F.

Mix together flour, salt and pepper and place in a plastic food bag. Shake chicken breasts with the flour mixture to lightly coat. Saute chicken in remaining olive oil until golden brown on both sides, about 5-6 minutes per side. Transfer chicken to a baking dish, cover with sauce and bake for about 45 minutes. Serve over rice.

Bon Apetit.

Answer 4

Cilantro-Lime Chicken
Makes 4 servings


Image © Publications International, Ltd.
Cilantro-Lime Chicken


Ingredients
1 pound boneless skinless chicken breasts
2 small onions
1 large lime
2 tablespoons canola oil
1 or 2 small green or red jalapeño peppers,* seeded and sliced
1 small piece fresh ginger (1 inch long), peeled and thinly sliced
2 tablespoons chopped fresh cilantro
2 tablespoons reduced-sodium soy sauce
1 to 2 teaspoons sugar
Hot cooked rice
Cilantro sprigs, grated lime peel and red jalapeño pepper* strips
*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.





1. Cut each chicken breast half into 8 pieces. Cut each onion into 8 wedges.

2. Remove 3 strips of peel from lime with vegetable peeler. Cut lime peel into very fine shreds. Juice lime; measure 2 tablespoons juice. Set aside.

3. Heat wok or large skillet over medium-high heat 1 minute or until hot. Drizzle oil into wok and heat 30 seconds. Add chicken, jalapeño and ginger; stir-fry about 3 minutes or until chicken is no longer pink in center. Reduce heat to medium.

4. Add onions; stir-fry 5 minutes.

5. Add lime peel, juice and chopped cilantro; stir-fry 1 minute. Add soy sauce and sugar to taste; stir-fry until well mixed and heated through. Transfer to serving dish. Serve with rice. Garnish with cilantro, lime peel and red jalapeño pepper.

Answer 5

hi attractiveness, of overdue I easily were into the grilled sandwiches, I did an open correct that had left over BBQ hen from the nighttime previously, so the hen hasn't been sitting round for 2 days. a slice of swiss cheese ( yet you pick what you want), sliced tomato, contact of salt and freshly floor black pepper, lower than the grill till the cheese became on the turn, my spouse and that i had it with a pitcher of pink wine each and each. I easily have carried out it with the first baron beaverbrook further to all that still. No mess, no rigidity, very speedy and easy. Chris