Grilled Chicken Breast with Avocado Dressing

I'm tryin to create an easy daily recipes using chicken as main ingredients and avocado for dressing, hope you enjoy the recipes.

INGREDIENTS
2 chicken breast, cut 1 inch thick (about 8 ounces each)
¾ cup prepared tomatillo salsa
1 small avocado, diced
2 tsps ground cumin
2 tbsps chopped fresh cilantro

MARINADE
¼ cup fresh lime juice
1 tbsp minced garlic
1 tbsp chili powder

DRESSING
1 medium ripe avocado, coarsely chopped
¾ cup water
¼ cup fresh lime juice
1 peeled clove garlic
½ tsp salt

DIRECTIONS
1. Combine marinade ingredients into a bowl. Place chicken breast and marinade in food-safe plastic bag; turn chicken breast to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight.

2. Remove chicken breast from marinade, discard marinade. Place chicken breast on grid over medium, ash-covered coals. Grill, covered, 7 to 12 minutes (over medium heat on preheated gas grill, 8 to 12 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.

3. Meanwhile combine salsa, avocado and cilantro in a bowl.

4. Carve chicken breast into slices; season with salt, as desired. Serve with salsa and vegetables.

Kalasan Fried Chicken

Kalasan is an area near Yogyakarta, Central Java. Kalasan Fried Chicken, also known as "Ayam Goreng Kalasan" is a famous (Restaurant) brand in that region. The flavor is sweet and very crispy. If you are a big fan of chicken menu like me, I suggest what is yourself instead of buying fast food products. It is healthier and cheaper.

INGREDIENTS
1 whole Chicken, cut into small pieces
500 ml coconut water (or you can also use 200 ml coconut milk with 300 ml water)
½ tsp of soda powder
5 cloves of garlic, crushed
1 cm of galangal, crushed (or you can use 1 tbsp of galangal powder)
2 of salam leaves
100 g coconut sugar

DIRECTIONS
1. Boil the chicken with all the ingredients (covered) until the spices absorbed and chicken is tender. Add a little water if necessary. When the water is almost empty and chicken is tender and stop the cooking process.

2. Heat the oil in the pan does not stick, fry chicken until it's brown and crispy, Set aside and serve.

3. Best served with a plain rice, raw vegetables and spicy sauces.

Chicken Kebab

The original sandwiches They are made of flesh that is pressed into a bar and grill in a rotation spit. The meat is shaved as it gets crispy and placed in a pita sandwich. My recipe was "cut off" the meat and using chicken to be marinated and then the grid to achieve the same effect without a big rotating grate. Serve on a warm pita bread with goat cheese, tzatziki sauce, lettuce, tomatoes, onions and pepperoncinis.

MARINADE
2 large onions, chopped
2 garlic cloves, crushed
½ cup olive oil
2 tbsps lemon juice
1 tsp dried oregano
1 tsp ground black pepper
½ tsp ground turmeric
1 pinch curry powder
1 tsp salt
1 pound Boneless Chicken Breast, (or filled)

SAUCE
8 ounces sour cream
2 tbsps olive oil
1 tbsp lemon juice
½ tsp salt
½ tsp ground black pepper
1 tbsp chopped fresh dill
1 clove garlic, crushed
6 pita bread rounds

DIRECTIONS
1. Place the chopped onion in a large ceramic bowl and crush with bottom of a glass until the juice becomes translucent look and onion. Add 2 cloves crushed garlic, ½ cup olive oil, 2 tablespoons lemon juice, oregano, 1 teaspoon black pepper, turmeric, curry powder and 1 teaspoon salt. Mix well: add the chicken breast and mix well. Cover bowl with plastic wrap and marinate in the refrigerator overnight.

2. Combine sour cream, 2 tablespoons olive oil, 1 tablespoon lemon juice, half teaspoon of salt, ½ teaspoon black pepper, dill and 1 crushed clove of garlic. Mix well: cover the bowl with plastic wrap and refrigerate overnight.

3. Preheat oven and broiler about 6 inches from the heat source.

4. Remove the chicken breast from the marinade mixture, shaking off extra onions. Lay the slices on a baking sheet without overlapping, and salt to taste. Broil about 3 minutes per side or until golden and crispy, turning halfway through cooking.

5. Divide the cooked chicken breast to the pitas and sprinkle with tzatziki sauce to serve.

Parmesan Chicken Tallegio

Well, This is easy to prepare, budget-friendly and delicious, so why not to try at home! You can used Blue costello instead of the taleggio and it came out beautifully. But I made this using Tallegio (Bocconcini) & it was juicy enough. The veggies need more than ± 5 minutes, unless you like them just warmed up, Relatively easy to make.

INGREDIENTS
1 egg, lightly beaten
2 tsp chopped thyme
2 garlic cloves, chopped
30g butter, melted
100g Taleggio, chopped
¼ cup chopped flat-leaf parsley leaves
¾ cup (about 50g) fresh breadcrumbs
¼ cup (about 20g) grated parmesan
¼ cup (about 80ml) olive oil
4 x 180g chicken breast (you can use fillets)

DIRECTIONS
1. Preheat the oven to 180 °C. Then combine thyme, garlic, taleggio and 1 tablespoon parsley, and season. Cut a deep pocket lengthways in the thickest part of each chicken breast/fillet and fill with Taleggio mixture. Secure it with toothpicks.

2. Next, combine parmesan, breadcrumbs and remaining 2 tablespoons parsley, then season. Place egg in a bowl. Dip chicken first in egg, then crumbs and place in a greased baking dish. Combine the butter and oil, then pour over chicken. Bake for 20-25 minutes. You can add tomatoes (if you like it) and bake for 5 minutes, or until starting to soften and chicken is cooked. Remove toothpicks, then serve.

Cheezy Frenzy Chicken

Enchiladas are one of my favorite foods. I could eat for dinner every night if allowed to. After spending  this day with my friends, I was exhausted. I was running in just a couple of hours of sleep due to the drive of the night before. I tapped out around six and left her on the couch while she did dinner. Sometimes it feels good to be lazy. It feels even better when you are at your parents house.

Finally it was time to eat. My mom set the table and places the enchiladas at my bowl! She has been making healthier swaps in kitchen and lit them lately! It was still great! I could Just say she changed her original recipe. She served the enchiladas with Spanish rice. My dad, her, and I devoured most of the pan. The pictures in this post are leftovers from dinner, where Enchiladas you and they are one of my favorite foods. He could eat for dinner if I was allowed every night.

INGREDIENTS
10 Low Carb Tortillas Tumaro 8 inches,
1 pound boneless, Skinless chicken breast (diced and cooked in a pan with olive oil)
2 Go Veggie Cheese Cups
1 cup Plain Greek yogurt
1 Can Diced Green Chiles, diced
¼ cup chili tomatoes
½ cup corn feast,
3 Tbsps Whole Wheat Flour,
1 cup chicken broth
½ cup Red Enchilada Sauce,
3 Tbsps organic butter
1 Tbsp cornstarch.

DIRECTIONS
1. Preheat oven to 350 degrees. In a small bowl, mix the cooked chicken, enchilada sauce, baby corn, tomato, pepper, and 1 cup cheese.

2. Fill tortillas with chicken mixture. (About 3.4 cup at every turn)

3. Grease a baking dish with cooking spray. Place the rolled tortillas in the baking dish.

4. Add organic butter to a saucepan. (In high) Whisk flour, cornstarch and cook for a minute. Add the broth to the sauce and continue to stir until thickened.

5. Remove the pan from the heat and add the Greek yogurt and chiles. Pour the sauce over the tortillas with a cup of cheese. Then bake in the oven for 25-30 minutes.

Grilled Chicken Pecila

The Ingredients for this menu is fairly easy, and usually is in your pantry, just buy a fresh chicken and follow the rule, This could be fine for daily menu.

Note: You can find out all of this ingredients in some Indonesian shop.

INGREDIENTS
1 whole chicken, cut into a small pieces
3 tamarind seeds, pour boiling with a hot water
300 ml of water
3-5 Tbsps soy sauce
2 bay leaves

SEASONING MASHED
4 grains of red onion
3 cloves of garlic
8 red chilies
1 cm turmeric
2 cm ginger
2 cm galangal
½ tsp coriander
1 tsp salt

DIRECTIONS
1. Brush the chickens with the seasoning, Brush half over the top of the chicken, let stand for 30 minutes.

2. Add chicken which has been covered with seasonings into a pan containing water, bay leaves, soy sauce and tamarind water.

3. Cook until the water is reduced, then remove from heat.

4. Cover and refrigerate for at least 30 minutes before serving.

Creamy Chicken Ciabatta

This is one of my favorite recipe, I make it every saturday. Adapted the recipe from my old friends who made it for me a years years ago. I've changed the recipe by tryin to cutt out the butter, full fat cream cheese, and extra salt. It's a quick dish you can make for the whole family.

INGREDIENTS
3 oz Skinless, Boneless Chicken Breast,
1 Ciabatta Bun,
2 Tbsps Light Cream Cheese,
1 Tbsp Plain Greek Yogurt,
1 Tsp Lemon Juice,
1 Tsp Dill,
1 Tsp Garlic Powder,
1 Tsp Lemon Pepper,
1 Tbsp Olive Oil,
Fresh Vegetables for Topping (Tomatoes, Onion, Mushrooms, Bell Pepper, Lettuce .. Any what you need)

DIRECTIONS
1. Bake chicken breast in oven with lemon pepper seasoning.

2. Mix together the light cream cheese, yogurt, dill, garlic powder, and lemon pepper.

3. Heat a frying pan. Brush olive oil on to ciabatta bun. Toast it on the frying pan just like you grilled a cheese sandwich.

4. Spread the cream mixture onto the ciabatta bun, add chicken and fresh vegetables, and ... whallla ... Done !