Best 8 Chicken Breasts Cilantro Recipes

GARLIC-GINGER CHICKEN BREASTS WITH CILANTRO AND MINT

Steps:

• Make the marinade: Add the garlic, ginger, mint, cilantro, lemon juice and 3 tablespoons oil to a large resealable bag. Seal the bag and massage to combine the ingredients into a paste. Add the coriander, turmeric, amchur (if using), red chile powder and salt, and seal the bag. Shake or massage to combine.
• Place the chicken breasts in the marinade and seal the bag tightly. Use your hands to gently massage the marinade onto the chicken breasts until each breast is coated. Refrigerate at least 2 hours and up to overnight.
• Warm a large lidded skillet over medium-high heat. Once the pan is quite hot, add the oil, swirling the pan to coat the entire surface. Reduce the heat to medium, remove the chicken from the marinade and shake gently to remove any excess marinade. Add it to the pan. Working in batches if necessary, cook the breasts, undisturbed, until lightly golden underneath, 1 to 2 minutes, then flip them and cook until lightly golden on the second side, 1 to 2 minutes.
• Reduce the heat to low, cover, and cook the chicken for 10 minutes (no peeking!). Turn off the heat (if you have an electric stove, take the pan off the heat) and let the chicken sit, covered, for 10 to 15 minutes, depending on the thickness of the breasts. Don't lift the lid, or you'll release the hot steam that finishes cooking the chicken.
• Check to make sure the breasts are cooked through: There shouldn't be any pink in the middle. If you have a meat thermometer, the chicken should register at least 165 degrees. Place the chicken on a cutting board, and slice each breast into strips. Garnish with mint and cilantro.

CILANTRO CHICKEN BREASTS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat 2 tablespoons oil in a Dutch oven over medium heat. Add rice and cook until golden, 5 to 10 minutes. Transfer toasted rice to a bowl.
• Add remaining oil, onion, red bell pepper, and garlic to the Dutch oven. Cook over medium heat until tender-crisp, about 5 minutes. Transfer to a bowl.
• Return toasted rice to the Dutch oven. Stir in broth, wine, water, oregano, cumin, salt, and pepper. Bring to a boil, about 5 minutes. Reduce heat and simmer until 1/2 the liquid has been absorbed, about 10 minutes.
• Stir onion mixture, chicken, and tomatoes into the Dutch oven and cover with a lid.
• Bake in the preheated oven for 30 to 45 minutes.
• Stir in cilantro just before serving.

GRILLED CILANTRO CHICKEN BREASTS

Steps:

• Whisk honey, soy sauce, lime juice, garlic, and cilantro together in a large glass or ceramic bowl. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 to 4 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
• Grill chicken on the preheated grill until no longer pink in the center and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CILANTRO-STUFFED CHICKEN BREASTS WITH POBLANO CHILE SAUCE

Steps:

• Preheat broiler and lightly brush a shallow baking pan with some oil. Finely chop garlic and in a small bowl stir together with cilantro and salt. Pat chicken dry and trim any fat.
• To form a pocket in chicken for cilantro filling: Put a chicken breast half on a cutting board and, beginning in middle of 1 side of breast half, horizontally insert a sharp thin knife three fourths of the way through center, moving knife in a fanning motion to create a pocket. (Opening will only be about 1 inch wide.) Make pockets in remaining chicken breast halves in same manner. Put about 1/2 tablespoon filling into each pocket and with finger spread evenly. Transfer chicken to baking pan and brush with remaining oil. Season chicken with salt and pepper and broil 5 to 6 inches from heat 7 minutes. Turn chicken over and broil until just cooked through, 3 to 5 minutes more.
• Serve chicken with sauce.

CHICKEN BREASTS WITH PISTACHIO-CILANTRO PESTO

Steps:

• Preheat oven to 400°F. Toast pistachios on baking sheet until golden, about 7 minutes. Transfer to processor. Maintain oven temperature. Add cilantro leaves, 1 tablespoon lemon juice, garlic, cardamom, and 3/4 teaspoon salt to processor. Using on/off turns, process until coarse paste forms. With machine running, gradually add 1/2 cup olive oil. Season with pepper.
• Using fingers, gently loosen skin from 1 side of each chicken breast, forming pocket. Spread 1 tablespoon pesto evenly under skin of each. Sprinkle chicken generously with salt and pepper.
• Heat 1 tablespoon olive oil in heavy large ovenproof skillet over medium-high heat. Add chicken, skin side down. Cook until skin is dark golden, about 5 minutes. Turn chicken over and transfer skillet to oven. Roast chicken until cooked through, about 25 minutes.
• Place 1/2 cup remaining pesto into small bowl. Whisk in remaining 1/4 cup olive oil and remaining 1 teaspoon lemon juice. Drizzle pesto sauce over chicken breasts and serve.

CHICKEN BREASTS CILANTRO

Steps:

• Combine lime juice, oil, and honey in shallow dish.
• Dip chicken in lime mix.
• Coat chicken with tortilla crumbs.
• Place in ungreased 11x7 baking dish.
• Bake, uncovered at 350* for 25 minutes.
• Mix salsa and cilantro.
• Pour over chicken.
• Sprinkle with cheese.
• Bake for 6 minutes more.

SAUTEED CHICKEN BREASTS WITH PEAR, BELL PEPPER, AND CILANTRO SALSA

Steps:

• For salsa:
• Mix all ingredients except cilantro in medium bowl. Season with salt and pepper. Let stand at room temperature 1 hour. Stir in cilantro.
• For chicken:
• Sprinkle chicken with salt and pepper. Place flour in wide shallow bowl. Dredge chicken in flour, shaking off excess. Place on baking sheet.
• Melt 1 tablespoon butter with 1 tablespoon oil in heavy large skillet over high heat. Add 3 chicken breast pieces to skillet and cook until brown and cooked through, about 3 minutes per side. Transfer to plate. Add remaining 1 tablespoon butter and 1 tablespoon oil to skillet and cook remaining chicken. Transfer to plate; tent chicken with foil to keep warm. Add broth to skillet and bring to boil, scraping up browned bits. Stir in pear nectar, mustard, and lemon juice. Boil until thick enough to coat spoon, about 4 minutes. Season to taste with salt and pepper. Place 1 chicken breast piece on each plate. Spoon sauce over. Divide salsa among plates.

ROASTED BONE-IN CHICKEN BREASTS WITH JALAPEñO CILANTRO SAUCE

Steps:

• Set a rack to the lower-middle of your oven and pre-heat to 325-degrees. And prepare a rimmed baking sheet by lining it with aluminum foil.
• Working with one breast at a time; trim away any excess fatty skin from the thick end of the breast. Carefully work your fingers under the skin to separate the skin from the meat. Leave the skin attached and the top, bottom, and at the ribs. Sprinkle each breast with just under 1/2 teaspoon of kosher salt, then lay the skin back in place. Poke 6 to 8 holes in the fat deposits of the skin using a paring knife. Set on the prepared baking sheet with the skin-side upwards. Repeat with remaining chicken pieces.
• Bake in 325-degree oven from 35-to-45 minutes until the chicken reaches 160-degrees. While the chicken bakes; prepare the sauce,
• Remove from oven when the chicken is ready, and pre-heat a 12″ regular skillet over a low burner for 5 minutes. Add 1 tablespoon vegetable oil and swirl so that the pan is evenly coated. Put chicken into skillet with the skin-side down, and turn up burner to medium-high. Cook for 3-to-5 minutes without moving the chicken; the skin will become crispy and well-browne
• flip the chicken and prop the thick-side of the breast is facing downward, continuing to cook for 1-to-2 minutes more until browned.
• Remove to serving platter and allow to rest, uncovered, for 5 minutes.
• SAUCE: Trim and coarse chop the cilantro. Stem and seed the jalapeños, if would want a spicier sauce include some of the seeds.
• Add all ingredients (except for olive oil) to your blender and process for 1 minute. Scrape the sides of the blender and continue to process for 1 more minute; until the sauce is smooth.
• With the blender running, slowly drizzle in the olive oil until it becomes incorporated. Empty into a serving bowl.