Gourmet Chicken Recipies For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos

Gourmet Chicken Recipes Biography

Source: (Google.com.pk)

Sauteed chicken breasts topped with a mayonnaise/mustard/rosemary spread and graced by 2 slices of garlic rosemary focaccia bread. These sandwiches are great when you want a quick supper, but not something from the freezer. They remind me of an expensive sandwich from an upscale deli. The spread and the chicken can be made in advance, and the chicken can be eaten hot or cold."

Gourmet Chicken Sandwich

Ingredients:

 4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
 ground black pepper to taste
 1 tablespoon olive oil
 1 teaspoon minced garlic
 2 tablespoons mayonnaise
 2 teaspoons prepared Dijon-style mustard
 1 teaspoon chopped fresh rosemary
8 slices garlic and rosemary focaccia bread.

Method:

Sprinkle pepper on one side of each chicken cutlet. Heat oil in a large skillet; brown garlic in oil, then add chicken, pepper-side-down. Saute chicken until cooked through and juices run clear, about 12 to 15 minutes.
In a small bowl combine the mayonnaise, mustard and rosemary. Mix together and spread mixture on 4 slices focaccia bread. Place 1 chicken cutlet on each of these slices, then top each with another bread slice.

Cordon Bleu' is a French term, literally translated as 'blue ribbon', that originally referred to an award for culinary excellence given to women cooks! The term can now apply to any superior cook (yes, men too), and also to this dish (chicken, ham and Swiss cheese slices, breaded and sauteed). This yummy version adds paprika and a creamy white wine sauce worthy of its own blue ribbon. Two blue ribbon tastes in wedded bliss -- Chicken Cordon Bleu II!"

Gourmet Chicken Cordon Bleu II

Ingredients:

Original recipe makes 6 servingsChange Servings
 6 skinless, boneless chicken breast halves
 6 slices Swiss cheese
 6 slices ham
 3 tablespoons all-purpose flour
 1 teaspoon paprika
 6 tablespoons butter
 1/2 cup dry white wine
 1 teaspoon chicken bouillon granules
 1 tablespoon cornstarch
1 cup heavy whipping cream.

Method:

Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

This very simple chicken dish is packed with great exotic flavor. Persian in origin, chicken thighs are braised with turmeric and sumac. Chicken thighs are suggested because they have more flavor but breasts would work just fine. Serve on rice or quinoa.

Tumeric Chicken with Sumac and Lime recipe

Ingredients:

1 teaspoon ground turmeric
Sea salt and freshly ground black pepper
8 bone-in chicken thighs
2 tablespoons grapeseed oil
3/4 cup water
4 cloves garlic, minced
2 juicy limes, halved
Ground sumac, for garnish.

Method:

In a small bowl, mix the turmeric with 1 tablespoon salt and 2 teaspoons pepper. Place the chicken on a rimmed baking sheet and sprinkle with the spice mixture, turning to coat both sides.
Heat a large skillet over medium-high heat and add the oil. Brown the chicken well on both sides, about 7 minutes per side. Pour in the water, then add the garlic, stirring it into the water. Bring the water to a boil, then turn down the heat to low and cover. Braise the chicken for 25 minutes, until the inside is opaque. Transfer the chicken to a serving platter, turn up the heat to high, and reduce the cooking liquid for a few minutes, stirring occasionally until it’s slightly thickened. Season to taste with salt and pepper, and pour the sauce over the chicken.
Dust the chicken with sumac and pepper, garnish with lime halves, and serve.

Gourmet Chicken Recipies For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos

Gourmet Chicken Recipies For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos

Gourmet Chicken Recipies For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos

Gourmet Chicken Recipies For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos

Gourmet Chicken Recipies For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos

Gourmet Chicken Recipies For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos

Gourmet Chicken Recipies For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos

Gourmet Chicken Recipies For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos

Gourmet Chicken Recipies For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos

Gourmet Chicken Recipies For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos

Gourmet Chicken Recipies For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos