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Post by marlaoh on Feb 26, 2003 8:22:07 GMT -6
" Quick, easy, spicy chicken "
Lime Chicken Picante
1/2 cup chunky salsa 1/4 cup Dijon-style prepared mustard 2 tablespoons fresh lime juice 6 skinless, boneless chicken breasts 2 tablespoons butter 6 tablespoons plain yogurt 1 lime, sliced into segments
In a shallow nonporous dish or bowl combine the salsa, mustard and lime juice. Mix well. Add chicken, cover dish and refrigerate. Marinate for at least 30 minutes. Melt butter or margarine in a large skillet over medium heat. Remove chicken from marinade and add to skillet. Saute, turning frequently, until browned on all sides. Meanwhile, boil remaining marinade in a saucepan for 4 to 5 minutes, to remove all possibility of bacteria. Add boiled marinade to chicken and saute another 3 to 5 minutes or until chicken is 'fork tender' and marinade is starting to glaze. Remove chicken to serving platter; raise heat to high and boil marinade for 1 minute. Spoon marinade over chicken and top each breast with 1 tablespoon yogurt and 1 lime wedge. Serve. Makes 6 servings.
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Post by April B. on Feb 27, 2003 9:49:25 GMT -6
Gwen's Spicy Chicken found this at www.chitterlings.comAn all-in-one dish to tempt your tastebuds. I FRY THE CHICKEN TO GIVE IT A CRISPY TASTE BUT YOU COULD BROWN IN THE OVEN TO CUT THE FAT. 8 pieces chicken 1/2 cup oil 1 onion, chopped 3 cloves garlic, minced 1 hot pepper, chopped (jalapeno or similar) 1 cup cilantro, blended 2 red peppers (1 chopped and the other in strips to decorate) 3 cups rice 1 cup peas 1/2 cup corn kernels 2 1/2 cups boiling water 1/2 cup beer salt and pepper 1. Season chicken pieces with salt and pepper and shallow fry in oil until golden. 2. Remove chicken. 3. In the same pan, sauté garlic, onion, the chopped hot pepper and cilantro. 4. Return chicken pieces to pan, add beer and continue cooking until chicken is tender. 5. Remove pieces, keep them warm. 6. Add rice, peas, corn and peppers. 7. Pour water and cook at medium heat for 20 minutes more or until rice is done. 8. Serve rice with chicken pieces and garnish with pepper strips.
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Post by chief_cook2 on Feb 27, 2003 10:39:23 GMT -6
Chicken Thighs with Sausage & Braised Fennel
1 large or 2 small bulbs fresh fennel with stalks attached 6 skinless, boneless chicken thighs about 2-1/4 pounds Salt and pepper 5 tablespoons olive oil 3 links sweet Italian sausage (about 1/4 pounds) 1 large yellow onion, halved and thinly sliced 1 clove garlic, minced 1/2 cup dry white wine 1-1/2 to 2-1/2 cups chicken stock 1 large Yukon Gold potato, peeled and cut into 1/2 inch dice 1 sprig fresh rosemary 1-tablespoon good quality balsamic vinegar, more if needed 1/3 cup freshly grated Parmigiano Reggiano, more for sprinkling
How to prepare:
Start by prepping the fennel. Fennel is that bulbous green plant with celery like stems and feathery foliage you see at the supermarket. You can serve it raw in salads but I like it braised or sautéed. I often tell people, "Oh, the stuff that tastes like anise which tastes like licorice," but it is really much sweeter and mellower than anise.
To prep, cut off the stalks but keep the feathery foliage for garnish. Quarter the bulb part and save one of the quarters for more garnish. Slice the remaining three quarters in ½ inch thick wedges.
Heat 3 tablespoons of the oil in a large heavy bottomed pot over medium high heat. Season the chicken with salt and pepper and cook the thighs in batches until brown, about 2 - 3 minutes per side. Be sure not to crowd the pan or the chicken will steam rather than brown. Transfer the thighs to a plate or platter and cover with aluminum foil. Once the chicken is cooked, brown the sausage in the same pan. When done, transfer them to a plate.
Now it's time to add the fennel and onion to the pot. Season with salt and cook until the onions are translucent and slightly caramelized. Push the fennel and onion mixture to the side, add a little bit of oil and sauté the garlic. DO NOT LET IT BURN!! Incorporate it into the fennel and garlic.
Raise the heat to high, add the wine and deglaze the pan while scraping the bottom of the pan with a wooden spoon to loosen up any pieces of the chicken or vegetables that may be stuck to the bottom. Continue cooking until most of the wine is evaporated.
Add the chicken stock, potato and rosemary and bring to a boil. Reduce the heat to medium low, cover the pot and simmer until the potato is tender when stuck with a fork.
Remove and puree about 1 ½ cups of the vegetables and broth in your food process or blender and return it to the pot. If the sauce is too thick, thin it with some additional chicken stock. Add the chicken pieces back to the sauce along with any accumulated chicken juices, cover with the lid slightly ajar and lower the heat to low simmer.
Cut the sausages into 1-inch pieces and transfer to the pot after the chicken has cooked for 15 minutes. Again cover partially and simmer gently until the chicken and sausage are cooked through, about 15 - 20 minutes. Be sure to give the mixture an occasional stir during this process but by all means, don't overwork the ingredients by stirring too much.
Now for the garnish. With a sharp vegetable peeler, shave the remaining fennel quarter and transfer the pieces to a small bowl. Season with salt and pepper. Finely chop 1 - 2 tablespoons of the feathery foliage and add to the shaved fennel. Add the remaining teaspoon of oil, toss, and adjust he seasonings with salt and pepper.
When the chicken and sausage are cooked, remove and discard the rosemary and stir in the balsamic vinegar and Parmigiano cheese.
To serve, ladle a portion of the chicken, sausage, and sauce into each bowl. Sprinkle a little more graded Parmigiano on top, then mound a small portion of the fennel garnish and reserved feathery foliage over it. Serves 4 - 6
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Post by chief_cook2 on Feb 28, 2003 23:58:56 GMT -6
Glorious Chicken Breasts
4 - 6 chicken breasts 16 ounces sour cream juice of 1 lemon 2 cloves of garlic, crushed 1, 6 ounce package stuffing, (not Stovetop) 2 tablespoons butter, melted
Combine sour cream, lemon juice, and garlic in container. Place chicken breasts in mixture and roll to coat. Cover and refrigerate overnight. Crush the stuffing into rough crumbs. Remove chicken from mixture and roll in the stuffing crumbs. Do not scrape sour cream off chicken. Place in a baking pan, drizzle with melted butter. Cover and bake at 375 for 45 minutes.
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Post by chief_cook2 on Mar 1, 2003 9:18:54 GMT -6
Brie and Apple Chicken Breasts
4 Skinless, boneless chicken breast halves 1 Small apple, cored and thinly sliced 4 tbsp Butter 1/2 tsp Each salt and freshly ground black pepper 2 tbsp Flour 4 Slices Brie cheese 2 cups Apple cider 2 cups Chicken broth
1. Preheat the oven to 450 F. 2. Warm 1 tablespoon butter in a large, non-stick saute pan over medium-high heat. Add the apples and saute until softened. 3. Set the saute pan aside because you will need it again. 4. Tuck a slice of Brie and several slices of apple into the pocket on the underside of the chicken breasts between the breast and the tenderloin. 5. Season the chicken with salt and pepper. Pat a little flour onto both sides of each chicken breast. 6. In the saute pan, warm 1 tablespoon butter over high heat. When the butter foams add the chicken breasts and brown them on both sides. 7. Transfer the chicken to a sheetpan, stuffed-side-down, and put it into the oven for 12 to 14 minutes. 8. While the chicken is cooking, make the sauce. Pour the cider and broth into the saute pan and boil it over high heat until reduced to about 1 1/2 cups. 9. Swirl in the remaining 2 tablespoons of butter. Season to taste with salt and pepper. 10. To serve, divide the chicken among 4 plates and pour a little sauce over each. 4 servings.
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Post by chief_cook2 on Mar 3, 2003 17:04:46 GMT -6
Economical ground turkey takes well to a variety of flavors. Blended with different seasonings and quickly pan fried, it is an entree you can get to the table in minutes. Serve on hamburger buns with lettuce and sliced tomatoes. Prep Time: approx. 10 Minutes. Cook Time: approx. 10 Minutes. Ready in: approx. 20 Minutes. Turkey Patties
1 pound ground turkey 1/4 cup fine dry bread crumbs 1 egg 2 tablespoons minced green onions 1 clove garlic, minced 1 teaspoon minced fresh ginger root 2 tablespoons soy sauce 1 tablespoon vegetable oil 2 tablespoons chopped fresh parsley 1 In a large bowl, blend turkey with bread crumbs, egg, green onion, garlic, ginger and soy sauce. Shape into 4 patties. 2 Heat oil in a wide skillet over medium heat. Cook burgers for 5 minutes on each side, or until cooked through. Garnish with chopped parsley. Makes 4 servings.
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Post by chief_cook2 on Mar 3, 2003 17:29:32 GMT -6
Tangerine Teriyaki Chicken
1/2 teaspoon grated tangerine or orange zest (colored portion of peel) 1 cup freshly squeezed tangerine or orange juice 1/2 cup mirin (see note) 1/4 cup soy sauce 2 tablespoons packed brown sugar 1 tablespoon granulated sugar 2 teaspoons peeled, grated fresh ginger 1/2 teaspoon chopped garlic 1 teaspoon cornstarch 1 teaspoon water 4 boneless, skinless chicken breast halves or thighs About 28 bamboo skewers, soaked in water Peanut oil or vegetable oil Salt Freshly ground black pepper
In a small saucepan over medium heat, combine citrus zest, juice, mirin, soy sauce, sugars, ginger and garlic. Bring to a simmer; cook, stirring frequently, until reduced by half, about 10 minutes.
Mix cornstarch and water until a paste forms. Whisk mixture into simmering sauce; cook, stirring, until the sauce is the consistency of maple syrup. Remove from heat; pour about 1/4 of the sauce into a bowl and reserve.
Meanwhile, preheat broiler. Line the broiler pan with foil.
Pat chicken dry. Trim any visible fat, and cut each piece of chicken lengthwise into 4 strips. Thread each piece of chicken onto a skewer. Brush with oil; season to taste with salt and pepper.
Broil the chicken for 3 minutes. Baste with the sauce in the saucepan and broil, turning and basting frequently, until the chicken is cooked through, about 4 minutes longer. Discard the remaining sauce in the pan.
Transfer the skewers to a platter or individual plates, drizzle with the reserved portion of the sauce and serve immediately
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Post by chief_cook2 on Mar 3, 2003 17:31:23 GMT -6
A quickie recipe for you this week is:
Potato Chip Chicken
You will need: 2-3 pounds chicken pieces (remove skin) 1 C. margarine, melted 2 C. crushed potato chips And 1/4 Tsp. garlic salt. Mix crushed potato chips with garlic salt. Dip chicken in melted butter and roll in potato chips. Place on baking sheet. Pour remaining margarine and chips over chicken and bake for about 1 hours at 350 degrees. Flavored potato chips, such as sour cream-onion can be used - tastes great!
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Post by chief_cook2 on Mar 4, 2003 19:11:06 GMT -6
Chicken Schnitzel with Sweet + Sour Sauce
4-six ounce boneless chicken breasts 2 cups flour 4 eggs 4 cups unseasoned bread crumbs 1/2 cup corn starch 3 ounces water 4 tablespoons corn oil 2 celery sticks, chopped into one inch pieces 1 small onion, chopped 2 bell peppers, chopped 1 cup beef stock 1/4 cup white wine 1/4 teaspoon oregano leaves 1/4 teaspoon nutmeg 1/4 teaspoon ground allspice 1/4 teaspoon coarse black pepper 1/4 teaspoon marjoram 1/2 cup Major Grey's chutney
First, tenderize and flatten chicken breasts by pounding with a mallet. Prepare breading for chicken by putting two cups flour into shallow bowl. Beat six eggs into separate bowl. Place bread crumbs into a third shallow bowl. Press chicken breast into flour, covering both sides. Dip floured chicken into egg, allowing excess to drip off. Press chicken into bread crumbs.
Prepare a corn starch slurry by stirring corn starch into three ounces of cold water. Set aside.
To prepare the sauce, heat two tablespoons corn oil in a large saucepan. Sauté celery and small onion until soft. Stir in stock, wine, spices and chutney, blending thoroughly. Cook for a few minutes to allow flavors to blend and alcohol in wine to evaporate. Cool the pan, then mix in corn starch slurry. Bring sauce just to a boil, stirring constantly (sauce will thicken quickly), and then remove pan from heat. Keep sauce warm on a separate burner at very low heat Heat remaining two tablespoons of corn oil in sauté pan over medium flame. Sauté chicken breasts until browned on both sides (eight to ten minutes). Place breasts on a paper towel to drain
To serve, place chicken breasts on a platter, and ladle the sauce over the chicken. Serve with spaetzle (German noodles) or potatoes.
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Post by chief_cook2 on Mar 7, 2003 15:36:33 GMT -6
30 Minute Meals
Chicken Kiev
vegetable oil, for frying 4 (6 to 8 ounce) pieces boneless, skinless chicken or 4 (6 ounce) thin cut chicken cutlets 10 blades fresh chives, chopped to about 2 tablespoons a palmful fresh parsley, finely chopped to about 2 tablespoons a palmful fresh dill, finely chopped, about 2 tablespoons 1 clove garlic, finely chopped 6 tablespoons chilled butter 1 cup flour 2 eggs 1 cup plain bread crumbs a wedge lemon salt and pepper plain, round toothpicks
Serving suggestion: Potatoes and Onions and salad In a large, deep skillet, heat 1 1/2 inches vegetable oil over medium high heat. The oil needs to be 360 degrees F for frying. If you do not have a frying thermometer, add a cube of white bread to hot oil. If the bread browns in a 40 count, the oil is ready. Cover work surface with waxed paper. Arrange breasts on paper. Butterfly small chicken breasts, cut into flesh and across, but not through the breast, and open them up. The 6-ounce thin cut breasts may just be removed from package and arranged on waxed paper. Cover breast meat with a second sheet of waxed paper. Pound out cutlets to 1/4-inch thick with a small heavy skillet or a rubber mallet. Be careful not to tear meat. Roll up waxed paper and breasts and set aside. Combine chopped herbs on cutting board with chopped garlic. Cut 4 (1 1/2 tablespoons) pieces of cold butter and coat each piece liberally with the herb garlic mixture. In 3 disposable pie tins, set out flour, eggs beaten with a splash of cold water and bread crumbs. Uncover chicken and squeeze a wedge of lemon over breasts. Season chicken with salt and pepper. Place an herb-covered piece of butter on each piece of chicken. Wrap and roll cutlets tightly up and over the butter cubes. Discard pie tins used for breading. Secure stuffed chicken with toothpicks. Roll stuffed breasts in flour, then egg, then bread crumbs. Fry the Kiev bundles 7 to 8 minutes on each side until deep golden brown all over. Yield: 4 servings Prep Time: 15 minutes Cook Time: 15 minutes
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Post by chief_cook2 on Mar 10, 2003 17:37:24 GMT -6
Southwest-Lime Chicken Fajitas
Marinade: 1 c water 1/3 c teriyaki marinade (Kikkoman brand) 2 Tbsp lime juice, squeezed 2 tsp minced garlic 1 tsp liquid smoke, Mesquite 1/2 tsp salt 1/4 tsp ground ginger 4 Tbsp fresh cilantro, minced 4 boneless skinless chicken breasts
Mexicali-Ranch Dressing: 1/4 c low-fat mayonnaise 1/4 c fat-free sour cream 2 Tbsp milk, 1% low-fat 1 Tbsp lime juice, squeezed 1/2 tomato, seeded and diced 4 Tbsp fresh cilantro, minced 2 tsp minced dry onion 1/4 tsp dried parsley 1/8 tsp salt 1/8 tsp dried dill weed 1/8 tsp paprika 1/8 tsp cayenne pepper 1/8 tsp cumin 1/8 tsp chili powder 1/8 tsp garlic powder 1/8 tsp ground black pepper
Fajitas: 10 (8-inch) flour tortillas 1 c cheddar cheese shreds 1/2 tomato, seeded and diced 2 Tbsp fresh cilantro, minced
Marinade: Place marinade and chicken into a zip-type bag; chill 2-4 hours or vacuum seal in a baking dish for 15 minutes, using a FoodSaver vacuum sealer. Preheat your grill on high. Over hot coals; grill the marinated meat, 3 to 5 minutes per side or until done. Check centers for doneness, with a knife; do not over-cook. Meanwhile prepare the dressing.
Dressing: Combine the dressing ingredients in a medium bowl; stir well. Refrigerate until ready to serve.
Fajitas: Warm tortillas, 15 seconds each, in a microwave. Spread a m tortilla with the dressing. Sprinkle with meat, cheese shreds, diced tomato and minced cilantro. The leftovers reheat wonderfully. Serves 6
Nutritional information per serving: 235 Calories; 8g Fat (32.6% calories from fat); 32g Protein; 7g Carbohydrate; trace Dietary Fiber; 87mg Cholesterol; 773mg Sodium.
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Post by marlaoh on Mar 12, 2003 9:36:05 GMT -6
NOTE: This is a great recipe for picnics or just eating on the patio.
Oven Baked Buttermilk Chicken 1 envelope Golden Onion Soup Mix 1 cup of Unbleached All-purpose Flour 2 Large Eggs ½ cup of Buttermilk 3 lb Chicken Cut into Serving Pcs ¼ cup of Margarine or Butter, Melted Preheat oven to 425º F. Combine golden onion recipe soup mix with flour; set aside. Beat eggs with buttermilk. Dip chicken pieces in buttermilk mixture, then flour mixture, coating well. Place in large shallow baking pan, on rack, and chill 30 minutes. Drizzle with butter, then bake 45 minutes or until well done.
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Post by April B. on Mar 12, 2003 11:41:23 GMT -6
Chitterlings Site Forum Posted By: lindah Date: Friday, 28 February 2003, at 1:44 p.m. Comments: The chicken will be crispy, juicy and very spicy. Remember that the more peppers you use the hotter the chicken, so you can season to taste. This recipe allows you to season to taste. However, consider that the seasonings will often fall off the chicken, so often more is better. Screaming Hot Fried Chicken flour pepper salt Accent® flavor enhancer dried Onions dried Red Chilli Peppers chicken pieces (not frozen) large bowl large eggs frying oil (vegetable or corn oil is fine, however some like lard) Fill your frying pan with about 40% oil and heat to a high temperature. Take chicken and wash thoroughly in a large bowl. Take your pepper, Accent®, salt, dried onions and season your chicken. Add Red peppers liberally. Now add eggs to mixture. Usually 1 egg for every 6 pieces of chicken. Use your hands to make sure the eggs cover every part of the chicken pieces. (If it looks like your seasoning is not completely covering your chicken, re-season, but go light on the salt.) Next cover the chicken pieces with flour. When the oil is very hot, put the chicken in and let fry for about 7 - 10 minutes on each side, depending on the amount of chicken in the skillet and the size of the skillet.
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Post by chief_cook2 on Mar 14, 2003 8:12:58 GMT -6
Pasta Primavera with Chicken This recipe serves: 6
Preparation time : 15 minutes Cooking time : 30 minutes
Ingredients 1 pound fettuccine 2 tablespoons olive oil 1 pound boneless, skinless chicken cutlets, cut into strips salt to taste freshly ground black pepper 2 medium carrots, cut into thin strips 1 1/2 cups low-sodium chicken broth 1 red pepper, cut into thin strips 1 pound asparagus, cut into 2-inch lengths 1 medium yellow onion, thinly sliced 1 clove garlic, minced 16 ounces non-fat sour cream 1 1/2 cups freshly grated Parmesan cheese 2 tablespoons chopped chives
Cooking Instructions 1. Bring a large pot of well salted water to a boil. Add the fettuccine and cook for 10 to 12 minutes unitl the pasta is al dente. Drain.
2. Meanwhile, heat the olive oil in a large heavy skillet over medium-high heat. Season the chicken cutlets with salt and pepper. Add the chicken to the pan and cook for 3 to 4 minutes until the chicken is golden brown. Transfer the chicken to a plate and set aside.
3. Return the skillet to medium-high heat, add the carrots and cook for 2 minutes. Add the chicken broth by the quarter cup, as needed, to keep the vegetables from sticking.
4. Add the red pepper and asparagus and cook for 2 minutes more. (Continue adding chicken broth as needed.)
5. Add the onion and garlic and cook for 2 minutes more.
6. Turn the heat to low and add any remaining chicken broth and the sour cream to the pan. Cook, stirring occasionally, until the broth and sour cream are well blended. Add 1 cup of the Parmesan cheese. Season with salt and pepper.
7. Add the chicken and toss it with the vegetables to coat it in the sauce. Add the fettuccine and toss again to combine.
8. Immediately serve the Primavera in warm bowls. Serve the remaining Parmesan cheese on the side for sprinkling at the table.
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Post by April B. on Mar 14, 2003 8:45:57 GMT -6
Teriyaki Chicken Makes 2 servings 3 tablespoons soy sauce 3 tablespoons dark brown sugar 2 tablespoon corn oil 1/4 teaspoon ground ginger 1/2 teaspoon garlic powder 1/8 teaspoon black pepper 2 boneless chicken breast halves Mix the soy sauce, brown sugar, oil, ginger, garlic powder and black pepper in a medium-size bowl. Add the chicken to the bowl and marinate in the refrigerator for 1 to 2 hours so the flavors penetrate the chicken. Preheat your broiler. Make sure the top oven rack is in the highest position, just under the broiling unit. Place the chicken on the baking sheet. Discard the marinade. Broil the chicken for 6 to 8 minutes per side, until it is completely white and is just beginning to turn brown. Serve immediately over rice
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Post by April B. on Mar 14, 2003 8:46:54 GMT -6
Wings Teriyaki Chicken 4 lbs. fresh chicken wings 2 cup soy sauce 1 cup sugar 1/2 cup fresh orange juice 3/4 Tbsp. molasses 3/4 Tbsp. salt or 1 Tbsp. sea Salt 1 Tbsp. black pepper 1/2 cup vegetable oil In a large bowl mix sugar, soy sauce, orange juice, molasses, salt, pepper and oil. Mix mixture very thoroughly. Fold in chicken wings. Mix and cover. Refrigerate overnight, stirring 2 or 3 times. In a 350° oven, bake wings on an oiled cookie sheet for 30 minutes. Run the wings back through the marinade and bake for 15 more minutes.
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Post by April B. on Mar 14, 2003 8:53:24 GMT -6
Cajun Teriyaki Grilled Sandwich 2 skinless, boneless chicken breasts 8 slices cooked bacon 4 slices cheese (your choice) 4 leaves of lettuce 4 tablespoons teriyaki sauce 4 teaspoons Cajun seasoning 4 toasted buns Pound chicken beasts to about 1 inch thickness. Cut into 2 equal pieces. Rub chicken with Cajun seasoning and place on a medium hot grill. Grill for about 5 to 6 minutes per side or until done. Brush with teriyaki sauce and remove from grill. Assemble sandwiches with 1 chicken piece, two strips of bacon, 1 slice cheese, lettuce.
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Post by April B. on Mar 14, 2003 9:23:56 GMT -6
Biscuits were on sale at the grocery. Started searching for recipes that used biscuits. from Nancys Newsletter March 14th, 2003 Chicken Pie 1, 3 pound chicken 5 cups water 1/2 teaspoon salt 1 cup sliced celery 2 cups frozen mixed vegetables 5 tablespoons flour 1/2 cup light cream or milk 2 1/2 cups chicken broth 1 teaspoon salt 1/8 teaspoon pepper biscuit drop biscuits or canned refrigerator biscuits Cook chicken in salted water until tender. Drain, reserving broth. Remove meat from bones. Cook vegetables; set aside. In saucepan, combine flour mixture. Cook over medium heat, stirring constantly until thickened. Stir in vegetables. Place 1/3 of vegetable mixture in 2 quart casserole. Add chicken meat then remaining vegetable mixture. Bake at 400 degrees until bubbly, about 20 minutes. Top casserole with biscuits and return to oven for 10-15 minutes, until biscuits are golden. Serves 6.
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Post by chief_cook2 on Mar 14, 2003 12:01:39 GMT -6
Rao' Famous Lemon Chicken (Pollo al Limone)
2 broiling chickens, 2 1/2 to 3 pounds each, halved Lemon Sauce (recipe follows) 1/4 cup chopped fresh flat-leaf parsley
1. Preheat broiler for at least 15 minutes before using.
2. Broil chicken halves, turning once, until skin is golden brown and juices run clear when bird is pierced with a fork, about 30 minutes. Remove chicken from broiler, leaving broiler on. Using a very sharp knife, cut each half into about six pieces (leg, thigh, wing, and three small breast pieces).
3. Place chicken on a baking sheet with raised sides. Pour lemon sauce over the chicken, and toss to coat well. If necessary, divide sauce in half, and do this in two batches.
4. Return to broiler, and broil for 3 minutes. Turn each piece, and broil for an additional minute. Remove from broiler, and evenly portion chicken onto six warm serving plates.
5. Pour sauce into a heavy saucepan, and stir in parsley. Place over high heat, and boil for 1 minute. Pour sauce over chicken, distributing it evenly among the six servings; serve with lots of crusty bread to absorb the sauce.
Lemon Sauce Makes approximately 3 1/4 cups
2 cups fresh lemon juice 1 cup olive oil 1 tablespoon red-wine vinegar 1 1/2 teaspoons minced garlic 1/2 teaspoon dried oregano Salt and pepper to taste
Place all ingredients in a large bowl, and whisk together until well blended. Cover, and refrigerate until ready to use. Whisk or shake vigorously just before use.
Makes 6 servings
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Post by marlaoh on Mar 17, 2003 6:33:10 GMT -6
" Chicken breasts marinated in white wine and herbs, then grilled and served with steamed asparagus and hollandaise sauce.
Asparagus Chicken 4 skinless, boneless chicken breast halves 1/2 cup Chardonnay wine 1 teaspoon dried tarragon 1 packet dry hollandaise sauce mix 16 fresh steamed asparagus tips 1 cup shredded Cheddar cheese 1 To Marinate: Place chicken in a nonporous glass dish or bowl. Pour wine over chicken, then sprinkle with tarragon. Cover dish and refrigerate to marinate for 2 hours. 2 Preheat oven to broil/grill. 3 Remove chicken from dish or bowl, discarding remaining marinade, and broil/grill for 25 minutes or until cooked through and juices run clear. 4 Meanwhile, prepare hollandaise sauce according to package directions. When chicken is cooked, place 4 spears of steamed asparagus on each chicken breast and dribble with prepared hollandaise sauce to taste. Sprinkle with cheese and serve. Makes 4 servings
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Post by April B. on Mar 17, 2003 14:18:39 GMT -6
Pizza Wings
3 pounds chicken wings, about 18 1, 14 ounce jar pizza sauce 2 tablespoons balsamic or rice wine vinegar 2 tablespoons dry pizza seasoning 2 tablespoons fresh parsley -- chopped 2 teaspoons salt 1 teaspoon coarse-grind pepper
Preheat oven to 425. Line 2 jellyroll pans or cookie sheet with foil. Arrange the chicken wings, skin side up, on the foil. In a bowl combine the pizza sauce, vinegar, pizza seasoning, parsley salt and pepper. Mix to combine and set 1/2 cup of the mixture aside. Brush the wings with the sauce mixture making sure to coat both sides. Bake the wings for 20 to 30 minutes Remove them from the oven when they are crispy. Brush the cooked wings with the remaining sauce and serve. Serves 6 to 8.
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Post by April B. on Mar 17, 2003 14:19:35 GMT -6
BETTER THAN EVER BUFFALO WINGS
1/4 cup margarine, melted 2 to 3 tablespoons Tabasco sauce 1 tablespoon apple cider vinegar 1 teaspoon cayenne pepper 1 teaspoon salt 1/2 teaspoon paprika 1/2 teaspoon garlic powder 3 pounds chicken wings, about 18, tips removed Preheat oven to 425. Using knife or scissors cut each wing at joint into 2 pieces. Rinse the pieces and dry them very well. Line 2 jellyroll pans or cookie sheets with foil. In a glass or ceramic bowl combine the margarine, Tabasco, vinegar, cayenne, salt, and paprika and garlic powder. Mix well. Add the chicken to the mixture and toss to coat. Arrange the coated wings on the prepared pan. Bake 25 to 30 minutes or until golden brown and meat is no longer pink near bone. Serves 6 to 8.
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Post by April B. on Mar 17, 2003 14:20:18 GMT -6
TACO WINGS A beautifully different way to serve a simple appetizer
3 pounds chicken wings, about 18, tips removed 1 tablespoon oil 1 tablespoon chili powder 2 teaspoons ground cumin 1 teaspoon onion powder 1 teaspoon salt 1/4 teaspoon pepper 2 cups iceberg lettuce, shredded Optional: 2 tablespoons fresh cilantro, chopped lime wedges, pareve sour cream and guacamole, Preheat oven to 425. Line 2 jellyroll pans or cookie sheets with foil. Arrange wings skin side up on pans. In a bowl combine the oil, chili powder, cumin, onion powder and salt and pepper. Mix to form a paste. Rub the paste all over wings. Bake until crispy and golden, 25 to 30 mins. Spread the lettuce over serving plate and place the wings on top. Sprinkle the chopped cilantro over the top of the warm wings. Serve with lime wedges, pareve sour cream and guacamole, if desired. Serves 6 to 8.
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Post by April B. on Mar 17, 2003 14:21:09 GMT -6
GRILLED MARGARITA WINGS 2 pounds chicken wings, cut into 2 pieces at joint, tips removed 1/2 cup tequila 1/4 cup frozen orange juice concentrate Grated zest of 1 lemon Juice of 1 lemon 2 cloves garlic, minced 1/2 teaspoon ground cumin 1 teaspoon freshly ground coarse black pepper 1 teaspoon salt 2 tablespoons minced cilantro Wash the wings, pat dry and place in a large, heavy-duty resealable plastic food bag. In a small bowl, combine the tequila, orange juice concentrate, lemon juice and zest, garlic, cumin, pepper, salt and cilantro. Mix well and pour the marinade over the wings in the bag. Seal the bag and refrigerate several hours or overnight. Prepare a medium-hot grill. Drain the wings, discarding the marinade. Grill the wings, turning often, until they are slightly charred and cooked through, about 25 minutes. You can broil these wings if grilling is not an option. Serves 4 to 5.
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Post by April B. on Mar 17, 2003 14:22:06 GMT -6
TACO CHIP CHICKEN WINGS This is a very quick appetizer recipe and a good way to use up the crumbs from your tortilla chips. Flavored chips work well with this recipe. Also try using the spicier taco seasoning mix if you want a hotter chicken... Great serves with hot pepper sauce, 2 lb. chicken drumettes 2 (1.25 ounce) package taco seasoning mix 4 cups crushed tortilla chip crumbs Preheat oven to 350. Rinse chicken pieces and pat dry. In a shallow dish or bowl combine the taco seasoning mix and tortilla chip crumbs. Mix to combine. Roll the chicken pieces in the chip mixture and place the coated drumettes on a lightly greased cookie sheet or jelly roll pan. Bake for 20 minutes. Turn the drumettes and bake for another 15 to 20 minutes. Serves 4. This recipe can be doubled or tripled.
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Post by April B. on Mar 17, 2003 14:26:37 GMT -6
ORIENTAL CHICKEN WINGS The trick to these is roasting them in a very hot oven. 1 cup soy sauce 1 tablespoon brown sugar 1/2 cup rice wine vinegar 1 cup peanut or vegetable oil 1/2 cup green onions, finely chopped 1 1/2-inch piece fresh ginger, finely minced 1 tablespoon fresh garlic, finely minced 4 pounds chicken wings cut into 2 pieces at joint, tips removed Combine the soy sauce, brown sugar, vinegar, oil, green onions, ginger, and garlic in a saucepan. Mix to combine and heat the sauce just to the boiling point. Set the mixture aside and cool to room temperature. Rinse the chicken wings and pat it dry (make sure it's very dry). Place all the pieces in a large glass or ceramic (not aluminum) bowl*. Pour the marinade over wings and stir to coat. Cover the chicken and allow it to marinate for several hours, or overnight in the refrigerator. When you're ready to cook the wings preheat oven to 500. Line 2 jelly roll pans or cookie sheets with aluminum foil and arrange the wings on them. Brush the wings with the left over additional marinade. Cook for 35 to 40 minutes, turning once, until the wings are cooked and crispy brown at the edges. Serve hot or cold as an appetizer or as an entree. Serves 5 to 6. *Or use large lock-style plastic bag.
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Post by April B. on Mar 19, 2003 11:24:46 GMT -6
Hi, carnation037 I just thought you might like this one! Raspberry - balsamic chicken 1 tsp. veg. oil 1/2 c. chopped red onion 1 1/2 tsp. minced fresh thyme (or 1/2 tsp dried thyme) 1/2 tsp salt, divided 4 skinned and boned chicken breasts 1/3 c. seedless raspberry preserves 2 T. balsamic vinegar 1/4 tsp. black pepper Heat oil in a large skillet over med-hi heat until hot - add onion, saute 5 min. Sprinkle thyme and 1/4 tsp salt over chicken. Add chicken to pan, saute six min. on each side or until done. Remove chicken from pan and keep warm. Reduce heat to med. Add 1/4 tsp. salt, preserves, vinegar and pepper to pan. Stirring constantly until preserves melt. Spoon sauce over chicken and serve immediately.
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Post by April B. on Mar 19, 2003 11:46:43 GMT -6
CHILI CHICKEN WITH MUSHROOMS
2 tablespoons vegetable oil 1 pound boned & skinned chicken breasts, cut in 1/2-inch chunks 1 cup chopped onion 4 teaspoons chili powder 1 1/2 teaspoons ground cumin 1 teaspoon minced garlic 2 pounds fresh white mushrooms, quartered (about 10 cups) 1 can (about 28 ounces) crushed tomatoes 1 can (about 15 1/2 ounces) red kidney beans, rinsed & drained 1 teaspoon salt
In a Dutch oven or large saucepan heat oil until hot. Add chicken; cook, stirring occasionally, until golden brown, about 5 minutes. Add onion; cook stirring frequently, until crisp-tender, about 4 minutes. Stir in chili powder, cumin and garlic; cook , stirring frequently, until spices are fragrant, about 1 minute. Add mushrooms, tomatoes, beans and salt; bring to a boil. Reduce heat and simmer covered, about 10 minutes. Uncover, simmer until flavors are blended and sauce thickens, about 15 minutes. Serve with grated Monterey Jack cheese, shredded lettuce and sour cream, if desired. Makes 6 Portions
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Post by chief_cook2 on Mar 20, 2003 19:58:49 GMT -6
Chicken Pasta Mediterranean
Serves: 4 1 tablespoon olive oil 1 pound boneless, skinless chicken breast halves, cut into 1/4-inch strips 1 teaspoon dried oregano leaves 1/2 teaspoon lemon-pepper seasoning 1-1/3 cups water 3/4 cup milk 3 tablespoons margarine or butter 1 (5.8 ounce) package PASTA RONI Homestyle Deluxe Creamy Garlic Flavor 2 plum tomatoes, chopped 1 tablespoon lemon juice 2 tablespoons grated or shredded Parmesan cheese, optional In large skillet, heat oil over medium-high heat until hot. Add chicken, oregano and lemon-pepper seasoning; cook and stir 4 to 5 minutes or until chicken is no longer pink. Remove from skillet; set aside. In same skillet, bring water, milk, margarine, pasta and Special Seasonings to a boil. Reduce heat to medium-low. Gently boil uncovered 6 minutes, stirring occasionally. Stir in chicken; return to a boil. Cook an additional 1 to 2 minutes or until pasta is slightly firm. Stir in tomatoes and lemon juice. Combine cheese with Topping, if desired; sprinkle over top just before serving.
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Post by chief_cook2 on Mar 20, 2003 20:56:23 GMT -6
CONGOLESE CHICKEN WITH PEANUTS (Congo)
Yield: 8 portions
Prepare the green peppers while the chicken is baking.
In the Congo the green peppers are actually burned in the fire until they are quite black and then cooked with the chicken.
Cut 4 2 1/2-lb. CHICKENS in quarters.
Brush with 4 Tbs. MELTED BUTTER and Sprinkle with SALT.
Arrange chicken quarters on a baking sheet breast side down.
Bake at 350' F for 30 minutes and turn them over breast side up.
Blend: 1/2 cup PEANUT BUTTER with 1/4 cup MAYONNAISE.
Brush peanut-butter mixture over the chickens to cover completely.
Bake for 15 minutes longer until chicken is done.
Remove from oven.
Sprinkle 1/2 cup CHOPPED PEANUTS uniformly over the chicken.
Blanch 3 GREEN PEPPERS in boiling water until the skins loosen.
Remove skins and seeds and cut peppers into 1-inch strips.
Saute the peppers in just enough VEGETABLE OIL to keep them from burning, and until quite dark brown.
Sprinkle the sauteed peppers around the chicken upon serving.
Serve with yellow rice on a large platter or with Rice Bujambura
Yield: 8 portions
Prepare the green peppers while the chicken is baking.
In the Congo the green peppers are actually burned in the fire until they are quite black and then cooked with the chicken.
Cut 4 2 1/2-lb. CHICKENS in quarters.
Brush with 4 Tbs. MELTED BUTTER and Sprinkle with SALT.
Arrange chicken quarters on a baking sheet breast side down.
Bake at 350' F for 30 minutes and turn them over breast side up.
Blend: 1/2 cup PEANUT BUTTER with 1/4 cup MAYONNAISE.
Brush peanut-butter mixture over the chickens to cover completely.
Bake for 15 minutes longer until chicken is done.
Remove from oven.
Sprinkle 1/2 cup CHOPPED PEANUTS uniformly over the chicken.
Blanch 3 GREEN PEPPERS in boiling water until the skins loosen.
Remove skins and seeds and cut peppers into 1-inch strips.
Saute the peppers in just enough VEGETABLE OIL to keep them from burning, and until quite dark brown.
Sprinkle the sauteed peppers around the chicken upon serving.
Serve with yellow rice on a large platter or with Rice Bujambura
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