Raspberry-Balsamic Chicken
1 t vegetable oil
陆 cup chopped red onion
1 陆 t minced fresh or 陆 t dried thyme
陆 t salt, divided
4 (4 ounce) boneless, skinless chicken breasts
1/3 cup seedless raspberry preserves
2 T balsamic vinegar
录 t black pepper
Heat oil in large skillet over medium, high heat until hot. Add onion, saut茅 5 minutes. Sprinkle thyme and 录 t salt over chicken. Add chicken to pan, saut茅 6 minutes on each side or until done. Remove chicken from pan, keep warm.
Reduce heat to medium. Add 录 t salt, preserves, vinegar, and pepper to pan, stirring constantly until preserves melt. Spoon sauce over chicken and serve immediately.
Lazy Gourmet Chicken
1 tbls sugar
录 cup vinegar
陆 cup soy sauce
4 garlic cloves, minced
戮 tsp salt
1 tsp pepper
2 陆 - 3 # fryer, cut up or 2-3 pounds legs/thighs/breasts
Combine all ingredients except chicken in a large, tightly lidded saucepan and bring to a boil. Add chicken pieces and coat each well. Keep covered and reduce heat, simmer 35-40 minutes, basting several times along the way.Does anyone have any good chicken recipes?
Chicken breasts
rinse skinless boneless chicken breasts, slice them thinly, like patties, bread with flour, salt and pepper, dip each in egg or buttermilk, and then dredge it in Panko bread crumbs. fry it on both sides until golden and crisp. Pour over some fresh made spaghetti sauce, or use your favorite jarred variety, Sprinkle it with fresh Parmesan, and bake it in the oven for 20 minutes at 350 This will taste similar to veal Parmesan, and makes excellent sandwiches the next day.
Sweet and sour chicken like Chinese take out
Buy a pre-made sweet and sour sauce, a fresh pineapple, and some chopped green peppers to make it taste like you cooked it all day. Bread boneless chicken pieces or wing drumettes if you don't mind eating with your fingers and getting messy.
for breading, use corn starch instead of flour, and add salt, pepper, powdered garlic, and powdered ginger to taste. Dredge chicken pieces in corn starch mixture, fry in peanut oil until golden brown, pour off excess oil, pour in the sweet and sour, and add pineapple chunks, and par-boiled chunks of peppers, just tender, but still crisp. Let it simmer for about 15 to 20 minutes, and serve it with rice.
The corn starch breading will gel up and soak in the sweet and sour sauce. The longer you simmer, the thicker the breading will get, so you may need to add water or additional sweet and sour sauce if you cook too long.
Rotisserie Chicken
Get a bottle of Sweet Chili Sauce for Chicken. I use Flying Horse Brand out of Thailand. There are many brands available at Chinese Supermarkets, or in the Oriental section of most grocers. It is very inexpensive, 99 cents to $3 per quart. One quart will do three chickens.
Salt the inside and outside of your chicken to get the juices flowing, Skewer it, and start it turning over heat.
As soon as the chicken starts to bubble, baste it with this sauce. Continue basting every 10 to 15 minutes until it is golden and crispy. You can serve it with more sauce for dipping.
This makes a chicken very similar to Chicken la'Orange
Once you try this, you will be suggesting it to all your friends, just like I have been doing for 7 years running.
This is one of my favorites %26amp; very easy to make!
Enchilada Chicken
Chicken breasts
Mrs Dash Southwest Chipotle seasoning
cilantro (chopped)
enchilada sauce (mild, medium or hot) your preference
shredded cheese
olive oil spray (or pam)
Pre-heat oven to 350 degrees
Use a skillet that you can transfer to the oven. Season chicken w/Southwest Chipotle seasoning. Spray pan w/olive oil %26amp; sear chicken on both sides over med-high heat until golden brown. Remove from heat and add about a teaspoon of enchilada sauce on top of chicken. Sprinkle on cheese then add the cilantro to top of cheese and put in oven to finish cooking chicken and melt cheese. Depending on the thickness of the chicken it could be 5 to 20 mins.
We served with spanish rice.
Enjoy!!
This recipe takes some time to make but it's really worth it.
Oak Town Vinegar Chicken
鈥?6 tablespoons olive oil , divided
鈥?2 medium yellow onions, julienned
鈥?2 Anaheim chiles, cleaned and julienned
鈥?6 boneless, skinless chicken thighs
鈥?3/4 cup minced garlic, divided
鈥?8 ounces beer
鈥?8 ounces chicken stock
鈥?2 tablespoons all-purpose flour
鈥?Salt and freshly ground black pepper
鈥?1 teaspoon dried oregano
鈥?1 teaspoon paprika
鈥?1/2 teaspoon chili powder
鈥?1/2 cup red wine vinegar
鈥?3 tablespoons green onions, sliced
Directions
In large saute pan over medium heat add 2 tablespoons oil, onions, chiles and saute for 3 minutes until translucent. Add chicken thighs and lightly brown. Add 1/4 cup garlic and saute. Deglaze with beer and chicken stock. Cook for 3 to 5 minutes, until chicken is 3/4 of the way cooked. Remove chicken from saute pan, and let cool, reserve pan and braising broth.
In medium saute pan heat another 2 tablespoons olive oil and lightly caramelize remaining 1/2 cup garlic. When done, remove from heat, and let cool.
In medium mixing bowl, combine, flour, salt and pepper, oregano, paprika, and chili powder. Combine thoroughly, add cooked garlic and mix into a paste.
Take cooled, cooked chicken and press paste on to the chicken. Heat remaining 2 tablespoons of olive oil in garlic pan, and gently place chicken in the pan. Lightly brown chicken on both sides.
Simmer reserved braising broth and add red wine vinegar. When chicken is cooked on both sides, pour vinegar broth over chicken and let simmer for 3 to 5 minutes.
Garnish with green onions
Certainly! Here are a few...
2 cups cubed, cooked chicken meat
5 stalks celery, diced
2 large apples - peeled, cored and chopped
1 cup seedless grapes, halved
1 (20 ounce) can pineapple tidbits, juice reserved
1 (11 ounce) can mandarin oranges, drained
3/4 cup mayonnaise
2 tablespoons pineapple juice (from reserve)
1 tablespoon white sugar
1/2 teaspoon salt
1 pinch ground black pepper
1 pinch ground nutmeg
Mix chicken, celery, apples, grapes, pineapple, and mandarin oranges in large bowl.
Mix the mayonnaise, pineapple juice, sugar, salt, pinch of pepper and a pinch of nutmeg.
Combine mayonnaise and chicken mixtures and toss. Store in the refrigerator.
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1 whole cooked chicken, about 4 cups of shredded meat
1/2 cup vegetable oil
2 tablespoons vinegar, such as red wine or apple cider
2 tablespoons peanut butter
1/4 cup soy sauce
1/2 teaspoon crushed red pepper flakes
2 teaspoons sugar
1 tablespoon fresh ginger, minced or grated
1 bag of salad greens (or your favorite salad mixture)
1 can pineapple tidbits or chunks (NOT crushed), drained
1 can mandarin oranges, drained
1 bag chow mein noodles
Remove and discard the chicken skin. Pull the chicken from the bone and shred the meat with your fingers or two forks into long shreds no more than 1/4 inch wide. (This should go quickly; if it seems slow, just use a knife to cut the chicken into long, thin pieces.) Put the chicken in a large bowl.
In a small bowl, combine oil, vinegar and peanut butter and use a whisk or fork to blend evenly. Add soy sauce, red pepper flakes, sugar and ginger. Stir to blend. Stir the dressing into the chicken. Taste and add salt and pepper if you like. Add to chicken and toss to combine.
For each serving:
Arrange salad greens in large salad bowl.
Add enough chicken/dressing mixture for your liking.
Add pineapple and oranges.
Add noodles and enjoy!!
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Lemon-Rosemary Chicken
Dredge chicken breasts in flour seasoned with salt and pepper.
Heat a heavy skillet to medium-high and add 1 1/2 TB butter and 1 1/2 TB olive oil. Add chicken breasts and cook 4 minutes on each side. Remove chicken and keep warm.
Add 1 TB fresh (or dried) rosemary to pan and toast slightly.
Add 2 cloves of chopped garlic to pan and stir quickly. Add 1 cup chicken broth and 2 TB lemon juice. Stir and remove the crispy bits from the bottom of pan. Thicken with a little corn starch and water. Serve over chicken. Also great on rice. =)
i tried this out a while back and i enjoyed it. i took some chicken and browned it in the skillet.(no batter or flour) i then put it in a pan and cut up onion,bell peppers, and celery.this i mixed one part water to a can of cream of chicken soup and poured over my chicken covered it with foil and baked. you can thank me later for these good eats.
Tandoori Chicken - you can get the powder from the shop. Just add lemon juice to it and paste it onto the chicken - take the skin off first- and put it in the oven and youre done - have with rice chips or salad or all three or neither - whatever you want!!
we like to cut boneless chicken into bite size pieces, and saute until done, pour a jar of your fav. spaghetti sauce over chicken and heat through, cook spaghetti or other noodles and add to sauce. pour into a serving dish and sprinkle on cheese.
You can try some of these:
http://www.cherskitchen.com/poultry.php
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