Hudson Valley Nesties
Dear Community,
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
fastest chicken breast dinner?
we need a fast dinner tonight. i just didn't have time to prep something for today. we get home around 6:30 and it's a mad dash to nurse the baby and get dinner on the table for the hungry older sister.
i have chicken breasts in the fridge - we did stir fry last night.
what other really simple way would you make them? sauteed in tomato sauce over tortellini? i think it'll be raining, so no grilling.
Re: fastest chicken breast dinner?
I have a few easy ones....
Chicken with Warm Black Bean Salsa
Ingredients
? lb uncooked boneless chicken breasts (about 4 pieces)
? teaspoon dried oregano, crumbled
? teaspoon table salt
Black pepper to taste
3 oz. low fat shredded Cheddar/Colby/Mexican Blend cheese (about ? cup)
14? oz. canned stewed tomatoes, Mexican style (with green chilies)
15 oz. canned black beans, drained & rinsed
2 tablespoons fresh cilantro, chopped (optional)
Directions
1. Spray a large nonstick skillet with cooking spray and heat.
2. Saut? chicken until lightly browned, about 3 minutes, then sprinkle with oregano, salt, and pepper. Turn over and saut? until chicken is cooked through about 3 minutes longer. Sprinkle with all but 1 tbsp. of cheese.
3. Meanwhile, in a small saucepan, bring tomatoes and beans to a boil.
4. Serve chicken, topped with black bean salsa, remaining 1 tbsp. of cheese and cilantro.
Cornflake Encrusted Chicken
Ingredients:
1 lb. boneless, skinless chicken breasts (approx. four 4 oz. pieces)
2/3 cup light honey mustard dressing
1/8 teaspoon table salt
1/8 teaspoon black pepper
2 teaspoons chopped dill
1 medium scallion, finely sliced
1 cup cornflake crumbs
Cooking spray
1. Preheat oven to 425 degrees. Coat a shallow pan with cooking spray.
2. In a small bowl, combine honey mustard dressing, salt, pepper, dill, and scallions. Mix together and remove approximately 1/3 cup and set aside.
3. Place cornflake crumbs in a shallow bowl. Dip chicken into dressing mixture and then cornflake crumbs; place in prepared pan.
4. Bake until chicken is golden and no longer pink, about 15 minutes.
5. Drizzle remaining dressing mixture over chicken and serve.
Crunchy Parmesan Chicken Tenders
(Giada De Laurentiis)
Prep Time: 15 min
Cook Time: 12 min
Serves: 6 servings
Ingredients
? 4 tablespoons plus 1/2 cup extra-virgin olive oil
? 1 cup buttermilk
? 1? pounds chicken tenders (about 18)
? 3 large garlic cloves, minced
? ? teaspoon salt
? 3 tablespoons balsamic vinegar
? Freshly ground black pepper
? 1? cups freshly grated Parmesan
? ? cup Italian-style seasoned bread crumbs
Directions
? Preheat the oven to 500 degrees F.
? Brush 1 tablespoon of oil over each of 2 heavy large lined baking sheets. Place the buttermilk in a large bowl. Add the chicken tenders and stir to coat. Let stand at least 15 minutes and up to 30 minutes.
? Meanwhile, mash the garlic with the salt in a medium bowl. Whisk in the vinegar and then the remaining ? cup of oil. Season the vinaigrette, to taste, with pepper. Transfer the vinaigrette to a small serving bowl.
? Stir the Parmesan and bread crumbs in a pie dish. Remove the chicken tenders from the buttermilk and dredge them in the bread crumb mixture to coat completely, pressing to adhere. Arrange the coated chicken tenders on the prepared baking sheets, spacing evenly. Drizzle the remaining 2 tablespoons of oil over the chicken tenders and bake until they are cooked through and golden brown, about 12 minutes.
? Transfer the chicken tenders to a platter and serve the vinaigrette alongside for dipping (or drizzle on top).
Goat Cheese Pistachio Encrusted Chicken
Ingredients:
4 chicken breasts sliced thin (approx. 1 lb)
2 oz crumbled goat cheese (really as much or as little as you?d like)
? cup crushed pistachios (or any nut of your choice, I use pecans, again as little or as much as you'd like)
? cup light honey mustard salad dressing
1. Preheat oven to 350 degrees, line pan with foil
2. Wash each chicken breast and then place it on the foil. Brush each one with a little bit of the honey mustard dressing.
3. Sprinkle with the goat cheese and then the pistachios. Cover with more foil.
4. Bake for 20 minutes, then uncover, set oven to broil, and cook for 5 more minutes until the cheese & nuts are a little brown.
this is delicious!