#savorychickendish

A tasty chicken dish with soft chicken breasts wrapped in salty prosciutto and served in a lemon and caper sauce.

Ingredients: 4 chicken breasts. 4 slices prosciutto. 1/4 cup flour. 2 tablespoons olive oil. 2 cloves garlic, minced. 1/2 cup chicken broth. 1/4 cup lemon juice. 2 tablespoons capers. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Add salt and pepper to the chicken breasts. Put a slice of prosciutto around each chicken breast. Put the chicken breasts that have been wrapped in foil in flour and shake off any extra. Put olive oil in a big skillet and heat it over medium-high heat. It will take about 6 to 8 minutes per side to cook the chicken breasts until they are golden brown and fully cooked. Take the chicken out of the pan and set it aside. Put minced garlic in the same pan and cook for one minute. Add the chicken broth and lemon juice, making sure to scrape the pan's bottom to get rid of any browned bits. Add the capers and cook for two to three minutes. Add the chicken breasts back to the pan and cover them with sauce. Add two to three more minutes of cooking to heat everything through. Before serving, sprinkle with fresh parsley.

Prep Time: 15 minutes

Cook Time: 20 minutes

A simple but tasty chicken dish that is baked to perfection and topped with a honey mustard glaze that is both sweet and sour.

Ingredients: 6 chicken breasts. 1/2 cup honey. 1/4 cup Dijon mustard. 2 tablespoons olive oil. 2 cloves garlic, minced. Salt and pepper to taste.

Instructions: Preheat the oven to 375F 190C. In a small bowl, whisk together honey, Dijon mustard, olive oil, minced garlic, salt, and pepper. Place the chicken breasts in a baking dish and pour the honey mustard mixture over them, ensuring they are well coated. Bake in the preheated oven for about 25-30 minutes or until the chicken is cooked through, basting with the sauce halfway through. Once cooked, remove from the oven and let it rest for a few minutes before serving. Enjoy your delicious Honey Mustard Chicken Bake!

Prep Time: 10 minutes

Cook Time: 30 minutes

A quick and delicious Chicken Cabbage Stirfry with a savory sauce, perfect for a weeknight dinner. It's loaded with tender chicken, crunchy cabbage, and colorful bell peppers.

Ingredients: 2 boneless chicken breasts, thinly sliced. 2 cups shredded cabbage. 1 red bell pepper, thinly sliced. 1 onion, thinly sliced. 3 cloves garlic, minced. 2 tablespoons vegetable oil. 1/4 cup soy sauce. 1 tablespoon oyster sauce. 1 tablespoon rice vinegar. 1 teaspoon sesame oil. 1/2 teaspoon ginger paste. 1/2 teaspoon red pepper flakes optional. Salt and pepper to taste. 2 green onions, chopped for garnish. Cooked rice for serving.

Instructions: Combine the soy sauce, oyster sauce, sesame oil, rice vinegar, ginger paste, and red pepper flakes if using in a small bowl. Put aside. In a large skillet or wok, heat the vegetable oil over high heat. Add the chicken slices and minced garlic. Stir-fry for 45 minutes, or until chicken is cooked through and lightly browned. Take out and place aside from the skillet. If necessary, add a little extra oil to the same skillet. Add the red bell pepper and onion slices. Cook for two to three minutes, or until they begin to soften. Put the cabbage shreds in the skillet. Stir-fry the cabbage for two to three more minutes, or until it wilts and softens. Place the cooked chicken back into the skillet and cover the contents with the sauce mixture. Stir-fry for an additional two minutes, or until thoroughly heated and well coated. To taste, add salt and pepper for seasoning. Add chopped green onions and stir. Over cooked rice, serve hot. Have fun!

Prep Time: 15 minutes

Cook Time: 15 minutes

This intensely flavorful chicken dish combines the richness of garlic and olive oil with the sweetness of honey and the tanginess of Dijon mustard, resulting in a deliciously savory flavor profile. Grilling the chicken adds a smoky char that enhances its overall appeal.

Ingredients: 4 chicken breasts. 1/4 cup olive oil. 3 cloves garlic, minced. 2 tablespoons soy sauce. 1 tablespoon honey. 1 tablespoon Dijon mustard. 1 teaspoon paprika. 1/2 teaspoon dried thyme. Salt and pepper to taste. Chopped fresh parsley for garnish.

Instructions: Put soy sauce, honey, paprika, dried thyme, salt, and pepper in a small bowl. Add the minced garlic and mix them all together. Pour the marinade over the chicken breasts that are in a plastic bag that can be closed again. Put the bag in the fridge for at least 30 minutes and up to 4 hours with the lid on. Warm up the grill over medium-high heat. Take the chicken breasts out of the marinade and throw away the extra marinade. When the chicken breasts are done, they should be no longer pink in the middle and have been cooked through. Put the grilled chicken on a serving platter, top it with chopped parsley, and serve it hot.