 |
|
Reply
| | From:  ANNIE24447 (Original Message) | Sent: 4/14/2007 5:19 AM |
Honey Mustard Chicken
1 20 oz can chunk pineapple
6 halved boneless skinless whole chicken breast
2 tsp. vegetable oil ;2 large garlic cloves, pressed
1 tsp dried thyme; 1 tbsp cornstarch
1/4 cup honey dijon mustard
Drain pineapple (reserve liquid).
Sprinkle chicken with thyme & garlic.
Brown in oil.
Stir juice and honey mustard into pan with
chicken (save 2 tbsp. juice to mix with cornstarch).
Add cornstarch mixture & cook on very
low heat for 15 mins, until thickened.
Add pineapple & heat.
Serve over rice.
Easy Chicken Casserole
This truly is easy! It is very warm and comforting.
Prep the chicken and layer the casserole the
night before for a no-fuss dinner the next day.
5 boneless skinless chicken breasts
2 12 oz (like Veg-All) cans mixed vegetables
1 10.75 oz can cream of chicken soup
1 10.75 oz can cream of celery soup
1 can refrigerated biscuits; water
In a large pot boil the chicken until cooked through.
Lay the chicken breasts in a casserole dish, set aside.
In a medium sized mixing bowl combine
the undiluted cream of chicken & cream of
celery soups with one soup can of water.
Pour half of the soup mixture over the chicken,
set remainder aside.
Layer both cans of vegetables into the casserole
on top of the soup mixture. Cover the vegetables
with the reserved soup mixture. *For convenience,
prepare to this point, cover, and refrigerate for
tomorrow's dinner!
Bake at 350° until bubbly. Remove from the oven.
Open biscuit can and place individual biscuits on
top to cover mixture.
Return to oven and bake until biscuits are done. Enjoy!
Butterflied Chicken
1 cup olive oil
8 cloves garlic, coarsely chopped
1/2 cup fresh lemon juice from 2 to 3 lemons
4 chickens (2 1/2 pounds each), butterflied (see Note)
8 slices lemon ;32 fresh basil leaves
Kosher salt and freshly ground black pepper
Mix together the olive oil, garlic and lemon juice
in a large shallow pan or baking dish.
Add the chickens and turn to coat.
Cover and marinate in the refrigerator for at least
2 hours or up to 4 hours.
Preheat a gas or charcoal grill to medium-high.
Remove each chicken from the marinade and
shake off any excess, discarding the used marinade.
Loosen the skin around the breast and place
1 lemon slice and 4 basil leaves on the breast.
Stretch the skin over them, and secure with
toothpicks if too loose. Season the chickens
with salt and pepper.
Grill skin-side down until golden brown, 4 to 5 mins.
Turn over and continue grilling until cooked through,
turning occasionally 15-20 mins.
Place on a large serving platter.
Note: To butterfly a chicken, split it down the backbone
and open it out flat. This recipe has a high calorie
and fat count due to the chicken skin and fat.
To cut fat calories, remove the skin and allow
the marinade to drip off as much as possible
Marinated Rosemary Chicken
2 (2 to 3 pound) whole chicken
2 bunches fresh parsley, chopped;
1 bunch fresh thyme;
6 tblspns dried rosemary ;3 tblspns grated lemon zest;
12 cloves garlic crushed ;3 tblspns black pepper ground ;
1 cup olive oil; 1 cup white wine .
To Make Marinade: In a food processor blend
together the parsley, thyme, rosemary, lemon
zest, garlic, pepper, oil and wine. Run processor
until ingredients are mixed all together and
mixture is smooth.
Remove first two wing joints of chickens and
truss with twine so that the legs are held tightly
against the bodies. Rub marinade both inside
the cavity and all over the outside, making sure
to get a little under the skin of the breasts. Place
chickens in a glass dish, breast side up, and
pack remaining marinade on top of the breast
and around the legs. Cover dish and marinate
in refrigerator for 24 to 36 hours.
Preheat oven to 350 degrees F (175 degrees C).
Remove chickens from marinade dish, discarding
any remaining marinade. Place in a lightly greased
9x13 inch baking dish and bake in the preheated
oven for about 1 1/2 hours or until chickens are
no longer pink inside and their juices run clear.
Makes 7 servings
|
|
 First
Previous
2-12 of 12
Next
Last
|
|
Reply
| |
Chicken Easy Delight
1/2 cup raisins; 1 tblspn chopped peanuts;
1/2 cup honey; 1 tspn prepared mustard ;
1/3 cup maple syrup; 1/4 cup butter ;
3 tblspns brown sugar ;1 (3 pound) whole chicken.
Preheat oven to 375 degrees F (190 degrees C).
In a medium saucepan over low heat combine the
raisins, peanuts, honey, mustard, syrup and butter;
stir all together until a medium thick glaze has formed,
then leave on burner to cook slowly. Stir occasionally
to keep from burning.
Bake hen at 375 degrees F (190 degrees C) for about
1 hour or until bird is cooked through and juices run
clear. Baste hen thoroughly with prepared glaze every
10 to 15 mins while baking; when hen is cooked through
and ready to serve, garnish with orange zest.
Makes 5 servings
.
Sweet and Spicy Baked Chicken
1 (4 pound) whole chicken
salt and pepper to taste
1/2 cup hot pepper jelly
1 cup butter
Prepare Chicken: Remove giblets and set aside for
another use. Rinse chicken in cold water and pat
dry with paper towels. Pull front skin down over
neck cavity and tuck under chicken. Fold wings
under breast, and tie legs and tail together securely
with kitchen twine or string.
Preheat oven to 400 degrees F (200 degrees C).
Place chicken on rack in roasting pan.
Season with salt and pepper to taste. Melt jelly
and 1/2 cup butter or margarine together in a
small saucepan or in the microwave. Melt the
remaining 1/2 cup butter or margarine separately.
Bake chicken in preheated oven for 15 mins. Reduce
heat to 375 degrees F (190 degrees C) and baste with
melted plain butter or margarine. Bake for another
30 mins, basting often with the plain butter/
margarine. Then baste liberally with the melted
jelly/butter mixture and bake for another 15 mins.
Remove from oven and allow to cool 10 mins
before cutting and serving.
Makes 6 servings
Spicy Rapid Roast Chicken
1 (3 pound) whole chicken ;
1 tblspn olive oil; 1/4 tspn salt ;
1/4 tspn ground black pepper ;
1/4 tspn dried oregano;
1/4 tspn dried basil ;1/4 tspn paprika ;
1/8 tspn cayenne pepper .
Preheat oven to 450 degrees F (230 degrees C).
Rinse chicken thoroughly inside and out under
cold running water and remove all fat. Pat dry
with paper towels.
Put chicken into a small baking pan. Rub with
olive oil. Mix the salt, pepper, oregano, basil,
paprika and cayenne pepper together and
sprinkle over chicken.
Roast the chicken in the preheated oven for 20
mins. Lower the oven to 400 degrees F (205 degrees
C) and roast until done, about 25 mins longer for
a 2 pound bird or 40 mins longer for a 3 pound bird.
Let cool 10 to 15 mins and serve.
Makes 3 servings
Roasted Vegetable Chicken
1 (4 pound) whole chicken;
salt & pepper to taste;
6 whole onions;
4 carrots, cut into 2 inch pieces
4 stalks celery, chopped;
6 potatoes, peeled; 1 cup water.
Preheat oven to 325 degrees F (165 degrees C).
Season chicken with salt and pepper to taste;
place in a large roasting pan. Arrange vegetables
around chicken, add water to the bottom of
the pan, and cover pan tightly.
Roast at 325 degrees F (165 degrees C), basting
occasionally, for 2 hours or until chicken is golden
brown and tender and juices run clear.
Makes 6 servings
|
|
Reply
| |
Chicken Curry
For one m/size chicken (1.25Kg)
3 onions
Two teaspoon garlic paste
One teaspoon ginger paste
3 ripe tomatoes (grated or blended)
4 tablespoon oil (corn/cooking oil) or 3 tablespoon margarine and 1
tablspoon oil
1½-tablespoon dhana jiru (ground cumin and coriander seeds)
Quarter teaspoon tumeric
2teaspoons salt
1-tablespoon tomato puree
One bunch chopped fresh coriander leaves for garnishing
One teaspoon garam masala (2 sticks cinnamon, 2 pcs cloves, 2 pcs cardamom
seeds, 4 pcs black pepper, 1 teaspoon cumin seeds �?all pounded together to
make a powder)
Ground green chillies to taste ( use half a teaspoon for mild hot)
Quarter teaspoon ground black pepper
One cup yoghurt
3 m/sized potatoes �?peeled and quartered (if wished to be added to the
curry) Method :
Marinade the chicken
Skin and cut the chicken in the sizes desired. Wash the chicken and drain
all the water. Take 1 tablespoon of oil )
Yoghurt )
1tablspoon full of grated tomato )
1teaspoon salt ) Blend in a liquidizer
¼ teaspoon tumeric powder )
½ teaspoon garlic paste )
½ teaspoon ginger paste )
pinch of dhana jiru )
Half an onion �?grated ) Place the chicken in a large glass bowl and pour the blended ingredients
over the chicken, mix well with a wooden spoon. Cover the bowl either with cling film or with a lid and leave to marinade for about three hours or preferably overnight - but place in refrigerator.
For the sauce :
Slice the remainder of onions and fry them in the remainder of oil.Keep about quarter glass water near by. Once the onions turn brown, and add the water. and stir for a few minutes on high heat.
Add the chicken without the marinated ingredients (to be added later). Add peeled and cut potatoes. Let it cook for a few minutes.
Add the remainder of the garlic, ginger, tumeric and dhana jiru, chillies, black pepper and the remainder of the salt.
Reduce the heat and let it cook until it boils, stirring constantly.
Add the remainder of the marinated ingredients, and cook for about 3 minutes.
Add tomatoes and tomato puree and let it cook on low heat. Stir constantly
checking that the sauce does not stick to the pan at the bottom. If it
does, add a little water, stir and cover, letting it to cook. The sauce and chicken takes about 20 �?30 minutes to cook. Once the chicken
and potatoes are cooked, sprinkle half bunch chopped coriander and the garam
masala and switch off the heat. Garnish with the remainder of the coriander
when serving. Serve with bread and rice or chapattis and rice, and salads. |
|
Reply
| |
Basting sauce for Baked Chickens.
1/2 cup raisins; 1 tblspn chopped cashews;
1/2 cup honey; 1 tspn prepared Dijon mustard ;
1/3 cup maple syrup; 1/4 cup butter ;
3 tblspns brown sugar ;
In a medium saucepan over low heat combine the
raisins,cashews, honey, mustard, syrup and butter;
stir all together until a medium thick glaze has formed,
then leave on burner to cook slowly. Stir occasionally
to keep from burning.
Use as a basting sauce or glaze for chicken .
Chicken Spaghetti 1 onion chopped .1 bell pepper chopped
1 C. tomatoes . 1/2 pound grated cheese
3 C. chopped chicken .
Spaghetti for your family.
Cook onion and pepper till tender,
add tomatoes, chicken and half the cheese.
Cook spaghetti and drain.
In a casserole dish, layer half the spaghetti,
then half the meat mixture and repeat.
Sprinkle with last of cheese and bake
till bubbly at 350.
Chicken Marbella
Chicken portions for 6 people, legs, breasts or a mixture
1 cup pitted prunes (the orange flavoured ones are great)
1 cup stuffed green olives
1/2 cup pitted black olives
1/4 cup red wine vinegar
1/4 cup olive oil
1/4 cup drained capers
2 tablespoons chopped oregano
1 teaspoon crushed garlic (2 �?3 cloves)
3 �?4 bay leaves
Salt and freshly ground black pepper
1/4 cup Chelsea Dark Cane Sugar
1 cup white wine
1/2 cup chopped Italian parsley
1/4 cup rosemary sprigs
In a covered bowl or marinating dish, mix the chicken pieces, prunes, olives, vinegar, olive oil, capers, oregano, garlic, salt and freshly ground black pepper and bay leaves. Refrigerate for 4 �?6 hours or longer, up to 12 hours.
Preheat oven to 180°C.
Place the marinated chicken and additives with liquid in a roasting dish. Sprinkle with dark cane sugar, pour over the wine and bake, stirring a couple of times, for 50 �?60 minutes. Transfer to a serving dish and sprinkle with parsley and rosemary sprigs.
Serves 6 |
|
Reply
| |
Why put Sugar in curry/chilli?
A spoonful of sugar in a hot curry has a cooling effect, making your curry more palatable. Also a spoon of sugar after a hot curry/chilli will douse the fire in your mouth!
Chicken with Camembert and Tarragon
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Serves: 4
Ingredients
4 skinless chicken breast fillets
75 g camembert cheese, sliced
2 tsp dried tarragon
1 packet MAGGI Cheese & Garlic Sauce Mix
1 tsp dried tarragon, extra
6 vine-ripened tomatoes
2 Tbsp oil
2 tsp oil, extra
300 g spinach
1 roasted red pepper, sliced
2 Tbsp toasted pine nuts
Method
Preheat oven to 180oC. Cut a pocket into each chicken breast. Place sliced camembert into each pocket and sprinkle with tarragon. Secure filling with toothpicks.
Roll chicken in sauce mix. Place in a lightly oiled ovenproof dish. Sprinkle with extra dried tarragon. Add the tomatoes and drizzle with oil. Bake in preheated oven for 20 minutes or until chicken is cooked.
Heat extra oil in a large frying pan. Add spinach to wilt, drain off any excess water. Stir in red pepper and pine nuts. Place on a serving plate, top with sliced chicken. Serve with tomatoes and if desired, serve with MAGGI Sour Cream and Chives Potato Bake.
Ultimate Chicken Fingers
Makes 4 servings
2/3 cup Original Bisquick® mix
1/2 cup grated Parmesan cheese
1/2 teaspoon salt or garlic salt
1/2 teaspoon paprika
3 boneless skinless chicken breast halves, cut crosswise into 1/2-inch strips
1 egg, slightly beaten
3 tablespoons butter or margarine, melted
Heat oven to 450ºF. Line cookie sheet with foil; spray with cooking spray.
Mix Bisquick mix, cheese, salt and paprika in 1-gallon resealable plastic food-storage bag. Dip half the chicken strips into egg; place in bag of Bisquick mixture. Seal bag; shake to coat. Place chicken on cookie sheet. Repeat with remaining chicken. Drizzle butter over chicken.
Bake 12 to 14 minutes, turning after 6 minutes with pancake turner, until no longer pink in center.
Quick Chicken Chunks
Makes 6 servings
1 1/2 cups Country® Corn Flakes cereal, crushed (1/2 cup)
1/2 cup Original Bisquick® mix
3/4 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 tablespoon vegetable oil
Mix all ingredients except chicken and oil in 2-quart resealable plastic bag. Mix chicken and oil.
Shake about 6 chicken pieces at a time in bag until coated. Shake off any extra crumbs. Place chicken pieces in single layer on microwavable rack in microwavable dish.
Cover with waxed paper. Microwave on High 3 minutes. Turn dish 1/2 turn. Microwave 4 to 5 minutes longer or until chicken is no longer pink in center.
Chicken Olivier:
INGREDIENTS:
1/4 cup butter or margarine ;
6 (6 ounce) boned, skinned chicken breast halves ;
1/2 teaspoon dried thyme;
1/2 teaspoon dried rosemary ;
1 1/2 teaspoons minced fresh garlic ;
1 cup pitted ripe olives, drained ;
1 cup pimiento-stuffed green olives, drained ;
1/2 pound fresh mushrooms, sliced ;
1 cup chicken stock or canned low-salt broth ;
3 medium potatoes - peeled and cubed ;
1 (16 ounce) package frozen green peas, thawed and drained ;
1/4 cup dry white wine ;
salt and pepper to taste ; DIRECTIONS:
Melt butter in a large skillet over medium high heat.
Cook chicken breasts, turning occasionally and
reducing heat when necessary, 5 minutes per side,
or until no longer pink in center and juices run clear.
Add thyme, rosemary, garlic, black and green olives,
mushrooms, and chicken stock to the skillet.
Cover and simmer for 30 minutes, or until
chicken is to desired tenderness.
Stir in potatoes, peas, and wine. Cover and continue simmering another 20 minutes,
stirring occasionally, or until potatoes are tender.
Season to taste with salt and pepper, and serve.
|
|
Reply
| |
Lavender Chicken
INGREDIENTS:
4 skinless, boneless chicken breast halves
12 sprigs fresh lavender
8 slices bacon
salt and pepper to taste
1 pinch red pepper flakes, or to taste
1 cup shredded Cheddar cheese
DIRECTIONS:
Preheat the oven to 400 degrees F.
[200 degrees C].
Place three sprigs of lavender on top
of each chicken breast half.
Wrap two slices of bacon around each piece
of chicken keeping the lavender inside.
Place chicken into a shallow baking dish.
Season with salt, pepper,and red pepper flakes.
Position the baking dish on the top shelf
in the preheated oven, and bake chicken
for 20 minutes, turning once.
Turn again so the lavender is on top, and
sprinkle with shredded cheese.
Continue baking 10 minutes, or until cheese
has melted and chicken juices run clear.
Balsamic Chicken-------BJ"s
1/4 cup fat free Italian salad dressing
1 tablespoon balsamic or red wine vinegar
1 teaspoon sugar
4 medium skinless, boneless chicken breasts halves
Nonstick spray coating
2 medium zucchini, sliced 1/4 inch thick
2 teaspoons cooking oil
4 Roma tomatoes, quartered
Stir together salad dressing, vinegar, and sugar
in a small bowl, set aside.
Slice each chicken breast half lengthwise to make 4 strips.
Spray an unheated 12 inch skillet with nonstick spray.
Heat skillet over medium heat.
Add zucchini, cook and stir for 3 to 4 minutes.
transfer to serving platter and keep warm.
Heat oil in same skillet and add chicken,
cook and stir for 3 to 4 minutes or until
chicken is no longer pink. Transfer chicken to platter.
Stir tomatoes and dressing mixture into skillet.
Cook and stir about 30 seconds or until heated through.
Spoon over chicken and zucchini.
serves 4 |
|
Reply
| |
Baked Honey Mustard Chicken
Makes 6 servings
Ready 1 Hour
6 skinless, boneless chicken breast halves
salt & pepper to taste; 1/2 cup honey ;
1/2 cup prepared mustard; 1 tspn dried basil ;
1 tspn paprika ;1/2 tspn dried parsley.
Preheat oven to 350 degrees F (175 degrees C).
Sprinkle chicken breasts with salt & pepper to
taste, and place in a lightly greased 9x13 inch
baking dish. In a small bowl, combine the honey,
mustard, basil, paprika, and parsley. Mix well.
Pour 1/2 of this mixture over the chicken, and
brush to cover.
Bake in the preheated oven for 30 mins. Turn
chicken pieces over and brush with the remaining
1/2 of the honey mustard mixture. Bake for an
additional 10 to 15 mins, or until chicken is no
longer pink and juices run clear. Let cool 10 mins
before serving. Easy Barbecued Chicken Casserole 1 cn Pork and beans (16oz);4 Chicken pieces;
1/4 c Catsup
2 tb Peach preserves;2 ts Onion,instant minced
1/4 ts Soy sauce;1/4 c Brown sugar
Place beans in a 2-quart casserole; top with casserole.
Mix together remaining ingredients;pour over chicken& beans.
Cover-bake in preheated 175 deg.c.oven for 1 3/4 hours. |
|
Reply
| |
Chicken and Vegetable Bake
2 boneless skinless whole chicken breasts, cut in half
dried thyme ;1 16 oz can chopped tomatoes ;
1 zucchini ;1 summer squash;
1/2 package baby carrot ;1 chopped small onion;
1 sliced red bell pepper; olive oil ;
parsley ;marjoram;
. Cut up the vegetables, except the tomato
and put them into a baking dish with the chicken.
Mix about 1/4 to 1/2 cup olive oil with the
herbs of your choice.
Pour the olive oil/herb mix on top of the chicken
and vegetables, coating them.
Cover with tin foil and bake at 350 degrees for
45 mins (or until chicken is no longer pink).
Uncover and pour canned tomatoes on top.
Bake for another 10 mins or so.
4 servings prep time: 20 mins cooking time: 60 mins
Sauteed Chicken in a Chive wine Sauce
6 boneless, skinless chicken breast halves
freshly ground pepper;
3 cloves garlic, chopped ;1 1/2 cups fat-free chicken broth ;
3/4 cup dry white wine ;1 tbsp cornstarch ;
1 cup skim milk ;1 tbsp fresh chives;
Spray a large non-stick skillet with cooking spray.
Sprinkle ground pepper over the chicken.
Brown the chicken over medium high heat.
Reduce the heat to medium low and add the garlic,
chicken broth, and white wine.
Cook until the chicken is cooked through.
Remove the chicken from the pan and
place on a warmed plate.
In a small bowl mix together the cornstarch
and milk.
Whisk the milk mixture into the pan slowly.
Cook for about two mins or until thickened.
Spoon the sauce over the chicken and sprinkle
with the chives.
6 servings prep time: 5 mins cooking time: 25 mins
Quick and Healthy Grilled Italian Chicken
4 boneless, skinless chicken breasts
2 zucchini, sliced; 2 summer squashes, sliced
2 onions, chopped; 1 cup Italian salad dressing
. Place chicken breasts in a container with a lid.
Pour 1/2 cup of your favorite Italian salad dressing
over top. Cover and refrigerate until ready to cook.
In separate container slice squash and onions.
Pour a 1/2 cup of the same dressing over the vegetables.
Place meat and vegetables on grill and cook until
chicken is no longer pink or place meat and
vegetables on broiler pan and broil in oven.
Serving suggestion: Serve each plate with steamed rice.
Try low-fat dressing to keep calories down.
4 servings prep time: 15 mins cooking time: 20 mins
|
|
Reply
| |
Chicken Lasagne
4 lbs. Fresh asparagus; 1 lb. Butter;
2 C. Flour; 2 C. Chablis;
4 tsp. Lemon Zest; 2 C. Half and Half;
2 C. Milk; 16 oz. Ricotta Cheese;
8 whole Eggs; 1 box Lasagna Noodles;
9 boneless skinless Chicken Breasts, cooked
1 lb. Mozzarella Cheese; 1 lb. Parmesan Cheese;
DIRECTIONS:
Roast asparagus in a small amount of olive oil in oven at
400 degrees for 15 mins. Make the white sauce with the
next six ingredients. Mix eggs, and Ricotta cheese together,
and add this to the white sauce. Cook lasagne noodles as
directed on package, and coat the noodles with sauce, and
lay in a 9 by 13 inch casserole that has been coated with
nonstick spray. Chop chicken and asparagus, spread over the
noodles, sprinkle with Parmesan cheese. One layer of noodles
and repeat. Top with noodles, sauce and mozzarella cheese.
Cook at 400 degrees for 30 mins. Serve after casserole
has sat for 15 mins. Topping of red sauce and sprinkle
with Parmesan cheese.
Chicken with Tomatillos and Poblanos.
3 fresh poblano chile peppers;
3 Anaheim chile pepper;s
3/4 pound tomatillos, diced; 1 onion, chopped;
2/3 cup red bell pepper, diced; 4 green onions, chopped;
6 cloves garlic, minced ;1 cup chicken broth ;
3 tblspns vegetable oil 4 skinless, boneless chicken breast halves -
cut into 2 inch pieces
1/4 cup all-purpose flour ;1 tblspn oregano.
1/2 tspn salt ;1 pinch black pepper .
1 pinch cayenne pepper ;2/3 cup fresh cilantro, chopped .
Directions
Preheat oven to 450 degrees F (230 degrees C).
Roast peppers for about 25 mins, until the skins
can easily be removed. Remove skins, and chop peppers.
In a medium saucepan, combine chopped peppers
with tomatillos, onion, red pepper, green onion, and garlic.
Stir in chicken broth. Heat to a boil, reduce heat, and
simmer 15 mins.
Heat oil in a large skillet over medium heat.
Dredge chicken in flour, then saute briefly.
Pour tomatillo mixture over chicken. Season with oregano,
salt, black pepper, and cayenne pepper.
Simmer for 25 mins, or until chicken is no longer pink.
Stir in the cilantro just before serving.
Jamaican Chicken:
1 tspn paprika; 1 tspn onion powder;
1 tspn garlic powder; 1 tspn dried parsley;
1/2 tspn dried oregano; 1 tspn salt;
1 tspn pepper ;
4 boneless, skinless chicken breast halves
1/4 cup duck sauce ;1/4 cup marinara sauce;
1 tspn mango hot sauce; 3/4 cup fresh pink grape-
fruit juice, divided;
2 cups Italian seasoned bread crumbs ;
1 ripe peach, stoned & sliced.
Preheat oven to 375 degrees F (190 degrees C).
Line a baking dish with parchment paper.
In a large bowl, mix together paprika, onion powder,
garlic powder, parsley, oregano, salt and pepper.
Toss with chicken breasts until evenly coated.
In a bowl, combine duck sauce, marinara sauce,
mango hot sauce and 1/4 cup grapefruit juice.
Coat chicken evenly with sauce mixture.
Place bread crumbs in a shallow dish, and dredge
chicken until evenly breaded. Place chicken in baking dish.
Place peach slices around the edge of baking dish.
Bake in preheated oven for 15 mins.
Turn the chicken, pour 1/2 cup grapefruit juice
over chicken, and continue cooking for another
15 mins or until done.
Jamaican jerked chicken:
1/2 green onion, minced; 1/4 cup orange juice ;
1 tblspn minced fresh ginger root;
1 tblspn minced jalapeno peppers; 1 tblspn lime juice;
1 tblspn soy sauce; 1 clove garlic, minced ;
1 tspn ground allspice; 1/4 tspn ground cinnamon;
1/2 tspn ground cloves ;
1 (2 to 3 pound) whole chicken, cut into pieces.
Directions
Combine green onions, orange juice, ginger,
hot pepper, lemon or lime juice, soy sauce,
garlic, allspice, cinnamon and cloves.
Add chicken, and marinate for 8 hours.
Prepare barbecue, medium heat.
Cook chicken, and drizzle with left over
marinade that has been boiled for 2 to 3 mins.
Jamaican Chicken Grilled.
1 large red onion; 3 cloves garlic .
1 habanero pepper, seeded
1 tblspn fresh ginger root; 1/4 cup olive oil
4 cups brown sugar; 3 tblspns red wine vinegar;
3 tblspns orange juice concentrate, thawed ;
1 tspn soy sauce; 2 tspns ground cinnamon;
1/2 tspn ground nutmeg ;1/4 tspn ground cloves ;
1/2 cup chopped cilantro ;1/2 tspn salt & pepper to taste ;
6 skinless, boneless chicken breast halves .
Directions
In a food processor, combine onion, garlic,
habanero pepper, and ginger. Pulse until ingredients
are minced. Blend in olive oil, brown sugar, vinegar,
orange juice concentrate, soy sauce, cinnamon,
nutmeg, cloves, cilantro, salt, and pepper.
In a container, combine marinade with chicken.
Cover, and refrigerate overnight.
Preheat an outdoor grill for medium heat
and lightly oil grate.
Grill chicken for 10 mins per side, or until
no longer pink and juices run clear.
Roast Chcken With Asparagus, Morel,
And Pearl-Onion Ragout
1 hr Start to finish: 1 1/4 hr
10 oz pearl onions
1 (3- to 31/2-lb) chicken, excess fat removed and legs tied
1 tablespoon olive oil
4 tablespoons unsalted butter (2 tablespoons cold,
2 tablespoons softened)
1 lemon, halved
1 oz small dried morel mushrooms
1 cup warm water
1 lb medium green asparagus, peeled and trimmed
Kosher salt to taste
1/4 cup dry white wine
Preheat oven to 425°F.
Blanch onions in boiling salted water 1 min. Drain in a
colander and rinse under cold running water to stop cooking.
Trim root ends and peel.
Pat chicken dry. Coat a 17- by 12-inch flameproof roasting pan with oil and put chicken in pan. Rub 2 tablespoons softened butter into skin over entire chicken. Season chicken inside and out with salt and pepper. Put 1 lemon half in cavity and squeeze remaining half over chicken. Roast chicken in middle of oven 20 mins. Baste chicken,
then continue to roast, basting about every 7 mins, 2
0 mins more. Scatter onions around chicken and continue
to roast, turning onions and basting every 7 to 8 mins,
until chicken is golden and a thermometer inserted into
fleshy part of a thigh registers 170°F (juices will run clear),
25 to 35 minutes more. Once chicken begins roasting, soak morels in warm
water 20 minutes. Lift mushrooms out of water,
squeezing excess liquid back into bowl, and reserve liquid
Rinse morels thoroughly to remove grit and squeeze dry.
Trim any tough stems.
Pour reserved soaking liquid through a sieve lined with
several layers of cheesecloth or a paper towel into a small bowl.
Cut asparagus diagonally into 2-inch lengths.
Arrange on a steamer rack and sprinkle with kosher salt.
Steam asparagus, covered, over boiling water until crisp-tender, about 5 minutes, then transfer to a bowl of ice water to stop cooking.
Transfer roast chicken to a platter, then discard string
and cover chicken loosely with foil. Transfer onions
and pan juices to 2 separate small bowls (do not clean
roasting pan). Skim and discard fat from juices.
Set roasting pan over a burner. Add wine and deglaze
by boiling over high heat, stirring and scraping up
brown bits, until reduced to about 2 tablespoons.
Add pan juices from bowl, any juices that have
accumulated on platter (from chicken),
mushroom-soaking liquid, and morels, then boil
until liquid is reduced to about 1/3 cup.
Cut remaining 2 tablespoons butter into pieces and
add to morels with onions and asparagus.
Cook over moderately high heat, shaking pan,
until butter is just incorporated and vegetables
are glazed. Season vegetables with salt and pepper
and spoon around chicken. Makes 4 servings
Lemon Broccoli Chicken
4 Skinless, boneless chicken breast halves
1 cn Cream of broccoli soup;1/4 c Milk
1/8 ts Pepper;1 Lemon
1 tb Vegetable oil
Cut 4 thin lemon slices;squeeze tsps juice from
remaining lemon.Set aside.In pan,in hot oil,cook
chicken 10 mins until browned.Remove;set aside
.Spoon off fat.In pan,combine soup; milk,reserved
lemon juice & pepper. Return chicken to pan; top
with lemon slices.Cover,cook over low heat 5 mins
or until chicken is no longer pink, stirring often.
Garnish with fresh thyme. Quick Marinated Chicken
1 pce.ea Chicken, cut-up
Marinade:
1/2 c Vinegar;
1 c Vegetable oil;1 tb Ground black pepper;1 tb Salt
3 tb Worchestershire sauce;2 tb Lemon juice;2 tb Thyme;
1 tb Garlic salt;2 tb Mayonaise;
Rinse chicken pieces,pat dry and place in a large plastic bag.
Place marinade ingredients in a jar,cover and shake well
(yes, it is ugly!)Pour marinade over chicken,squeeze out
air and seal bag.Rotate several times to coat chicken.
Marinade in refrigerator 1 hour to overnight.Remove
chicken [saving excess marinade]Grill in oven until
done (30-45 min.),basting several times with reserved marinade.
|
|
Reply
| |
Hot and Moorish Chicken Legs
A quick meal that is super easy and oh so good! For crispier chicken, bake in a 400 degrees F oven for the final 30 minutes.
Prep Time: 5 Minutes;Cook Time: 3 Hours ;
Ready In: 3 Hours 5 Minutes;Makes: 6 servings
Ingredients
12 chicken drumsticks
1 (5 ozs) bottle hot red pepper sauce[I'd go easy on the pepper sauce if you are not used to it ]
1/4 cup butter, cubed
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 pinch salt and pepper to taste
1 1/2 cups blue cheese salad dressing Directions
Place the drumsticks in a slow cooker, and sprinkle evenly with pieces of butter. Pour the hot sauce over the chicken, then season with garlic powder, onion powder, salt and pepper. Cover, and cook on High for 3 hours, or until tender. Serve chicken legs with blue cheese dressing on the side. |
|
Reply
| |
Easy Honey Mustard Mozzarella Chicken
Chicken is glazed with mustard and honey,
then baked with bacon and cheese.
Prep : 15 Minutes
Cook : 35 Minutes
Ready : 50 Minutes
Yields: 4 servings
INGREDIENTS
4 skinless, boneless chicken breast halves
3/4 cup honey
1/2 cup prepared mustard
lemon pepper to taste
4 slices bacon, cut in half
1 cup shredded mozzarella cheese
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
Place the chicken breast halves in a baking dish,
and drizzle evenly with honey and mustard.
Sprinkle with lemon pepper.
Bake chicken 25 minutes in the preheated oven.
Top each breast half with 2 bacon slice halves,
and sprinkle evenly with cheese.
Continue baking 10 minutes, or until chicken
juices run clear, bacon is crisp, and cheese is bubbly.
|
|
Reply
| |
from CanadianShe_Wolf | Chicken and Spinach Noodles | | Metric | Ingredient | Imperial | | 375 ml | carrots, thinly sliced | 1 1/2 cup | | 500 ml | chicken stock | 2 cup | | 375 ml | small curd cottage cheese | 1 1/2 cup | | 30 ml | lemon juice | 2 tbsp | | 1 | chicken, cooked, boned, skinned & cut into pieces | 1 | | 225 g | spinach noodles, cooked & drained | 1/2 lb | | 1 ml | pepper | 1/4 tsp | | | In a large pot; bring carrots and chicken stock to a boil over high heat. Reduce heat and simmer until carrots are tender crisp, about 5 minutes. Remove carrots from stock. In a blender; combine cottage cheese and lemon juice. Blend until smooth, about 1 minute. Add warm stock to cottage cheese mixture. Blend 1 more minute. Combine cheese mixture and carrots, stir in chicken and cooked noodles; sprinkle with pepper. Simmer, uncovered, about 20 minutes. Serves 4 | |
|
|
First
Previous
2-12 of 12
Next
Last
|
|
Free Forum Hosting
Important Announcement
Return to Poultry & Game
