How To make Baked Chicken Breasts Supreme
Ingredients
1/2
cup
plain yogurt, or sour cream or mayonaise
1/4
cup
lemon juice
2
teaspoon
worcestershire sauce
2
teaspoon
celery seed
2
teaspoon
hungarian sweet paprika
1
cl
garlic, minced
2
teaspoon
salt, optional
4
teaspoon
pepper
8
each
chicken breat, halves boneless skinless
2
cup
fine dry bread crumbs
Directions:
In a large bowl, combine first eight ingredients. Place chicken in mixture
and turn to coat. Cover and marinate overnight in the refrigerator. Remove
chicken from marinade; coat each piece with crumbs. Arrange on a shallow
baking pan. Bake, uncovered, at 350-degree for 45 minutes or until juices
run clear.
How To make Baked Chicken Breasts Supreme's Videos
Chicken and Supreme Sauce
Chicken Supreme• TasteLife
Subscribe for more satisfying videos:
(Click the notification bell so you won’t miss out on any of our videos)
==========================================================
TasteLife | ASMR, Relax, Cooking, Music
If you are looking for better sleep or relaxation, our ASMR and cooking videos are as relaxing for the ears and eyes, as pleasing it seems to the tastebuds.
TasteLife is a one-of-a-kind mobile app which creates a wellness & mindfulness community where the foodies and wellness enthusiasts can explore authentic food, relax videos, music, movies & shows, and so on.
The Best Chicken Breast You'll Ever Make (Restaurant-Quality) | Epicurious 101
Chicken breast doesn't need to be dry and stringy! Sharing some juicy bits of knowledge and technique, professional chef Frank Proto teaches you how to make a perfectly succulent chicken breast on this edition of Epicurious 101.
Check out chef Frank on his YouTube Channel, ProtoCooks!
Follow him on Instagram at @protocooks
Read More: Our All-Time Best Chicken Breast Recipes
Director: Mel Ibarra
Director of Photography: Joel Kingsbury
Editor: JC Scruggs
Talent: Frank Proto
Director of Culinary Production: Kelly Janke
Culinary Researcher and Recipe Editor: Vivian Jao
Culinary Producer: Kat Boytsova
Culinary Associate Producer: Biba Clark
Associate Producer: Tim Colao
Line Producer: Jennifer McGinity
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Lauren Pruitt
Audio: Kurt Pierce
Production Assistant: Emmanuel Dominguez
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Courtney Karwal
Graphics Supervisor: Ross Rackin
Graphics, Animation, VFX: Léa Kichler
--
0:00 Chicken Breast 101
0:25 Chapter One - Prepping The Chicken
2:09 Chapter Two - Cooking The Chicken
6:13 Chapter Three - Making The Pan Sauce
10:11 Plate and Taste
Start your free trial and access over 50,000 expertly-tested recipes from Epicurious, Bon Appétit and more on the Epicurious app.
Still haven’t subscribed to Epicurious on YouTube? ►►
ABOUT EPICURIOUS
Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.
Chicken breast that don’t suck. ????
Chicken Supreme with bacon and mushroom in a cream sauce
Chicken supreme is actually a cut of chicken, it's the breast of chicken without the bone. As know in French, Suprême de Volaille. It's not an actual recipe although it seems to have become one with some processed commercial food industries. This chicken breast recipe has mushrooms, smokey bacon, shallots, garlic, white wine in a cream sauce. It's simple to make and worthy of any restaurant meal. Make it on the stove using only one pot, or as in this case, one pan. Make this quick and easy meal yourself under 30 minutes.
Get full recipe here:
The best way to stuff chicken breasts (Making a chicken supreme)
Sign up to my newsletter at
==========================================================================
The most common way to stuff a chicken breast is to cut a slit along the side and fill it with your stuffing, but have you ever tried making a pocket and piping your stuffing in? In this video we do just that, and you’ll see how efficient, clean and easy it is to do.
We’ll start by cutting a chicken supreme from a whole chicken, then make a ricotta, spinach and pine nut stuffing and stuff our chicken supremes.
As always on this channel, we’ll then talk about the different components needed for our chicken supreme meal, and plate up a beautiful and balanced main meal in two different ways.
Other videos mentioned in this video:
How to make a creamy mushroom risotto -
How to make a beetroot relish -
===== TABLE OF CONTENTS =====
00:00 - Introduction
00:31 - Cutting the chicken supreme from a chicken
02:32 - Pocketing the chicken breast
03:25 - Making a simple stuffing
05:04 - Stuffing the chicken breast
05:39 - Cooking the chicken supremes
05:58 - Making the additional components
06:29 - Making the fried onions
07:02 - Making the basil pesto
===== RECIPE =====
I share the recipes that accompany each video in my free newsletter. If you're interested in receiving future recipes, you can subscribe here -
Alternatively the recipe can also be found on my website -
= Basil pesto =
- 2 cup of herbs (I used half basil and half parsley)
- 2 cloves garlic
- 3/4 cup oil
- 1/4 cup parmesan cheese
- 1/2 teaspoon salt
- Freshly ground black pepper
- 1/4 cup toasted nuts (I used pine nuts and cashew nuts)
Method: See video
Don't forget to
SUBSCRIBE:
INSTAGRAM: