Clear Cut Cooking

Clear Cut Cooking-Chicken Stacks - The funniest movie is here. Find it
Chicken Stacks

o 2 chicken breasts – tenders removed
o 1 tomato, sliced in rounds
o red onion – thinly sliced rounds
o Zucchini – sliced length wise
o Brie cheese
o Fresh basil
o Salt
o Pepper
o 1 Tbsp. Olive Oil
o 2 Tbsp. Balsamic vinegar

Salt, pepper and olive oil the chicken.

Brown Chicken on both sides in the frying pan in Frying pan.

Cover a baking dish with foil. Lay down the zucchini. Placed browned chicken breasts on top of the zucchini. Layer the onions, basil and tomatoes on top of the chicken. Top with Brie cheese and Balsamic Vinegar

Bake at 375 for about 10-15 minutes till the chicken is cooked.

mmm…mmm.. CURRY! On Clear-Cut cooking, we want to show you recipes that provide ways to experience flavor, and nothing in this world is more flavorful than curry. On this dish, we will show you how to prepare boneless/skinless chicken into masterpiece that you can use to impress all your dinner guests. You can use this recipe with pretty much any meat you want, but as Clear Cut’s Kirsten Kitelko will emphasize on our online video, chicken is the best at absorbing that rich curry sauce. Enjoy!!

PART 1

Clear Cut Cooking-Red Curry Chicken Recipe. PART 1 Of 2. - Click here for this week’s top video clips
PART 2

Clear Cut Cooking-Red Curry Chicken Recipe. PART 2 Of 2. - The most popular videos are here

Chicken Red Curry

• 2 tbsp vegetable oil
• 1 1/2 lb. boneless/skinless chicken thighs
• 2 cloves minced garlic
• ½ cup chopped white onion
• 2 tsp peeled chopped fresh ginger
• 1 tbsp Thai red curry paste (adjust based on your liking)
• 1 stalk lemongrass, long ends removed
• 2 cups coconut milk
• 2 lime leaves (if you don’t have…just use a little squeeze of fresh lime)
• 1 tbsp sugar
• 3 tbsp fish sauce
• 1 yellow pepper, chopped into 1 inch squares
• ¼ cup chopped fresh cilantro
• ½ cup of Thai basil leaves or reg basil

1 Heat a large skillet over medium high heat and add oil. Season chicken with salt and peppe and sear until browned. Remove from pan.

2 Add garlic, ginger and onion to the same hot pan and sauté until tender, about 2 minutes. Add red curry paste and lemon grass and stir. Add the coconut milk, lime leaves, sugar, fish sauce and 2 tbsp chopped cilantro. Simmer until slightly thickened, about 20 minutes.

3 Place the seared chicken back into the pan with sauce, add chopped peppers and simmer covered on low for about 30 minutes, or till the chicken falls apart. Stir in remaining cilantro and Thai basil leaves and serve with basmati rice.