What are some unique recipes for chicken?

Get a whole chicken, thawed, mix 4 ounces apple juice and 2 tablespoons jamaican island rub. Carefully pull the skin away from the breast without tearing it, inject the mixture of apple juice into the breast, using as few entry points as possible, you will use the same hole but different angles for the injection. Try to inject the mixture to get good coverage throughout the breast as possible, replace the skin and put rub all over the outside of the chicken, you can't get too much rub, within reason. Next, quarter an apple, three or four slices of orange, two garlic cloves (crushed) and place them in the cavity. You can cook it on the grill or in the oven, when the internal temperature is 175 degrees farenheit, take it out of the oven and loosley cover it with foil and let in rest for 15 to 20 minutes. Yummy!What are some unique recipes for chicken?
CHICKEN BREASTS SUPREME


6 boneless chicken breasts


6 slices bacon


1 jar dried beef- 4 oz (chopped)


1 can cream of mushroom soup


1 (4 oz.) can mushroom stems and pieces (drained)-optional


1/2 c. sour cream


Parsley- optional (gives a nice pretty effect)


Wrap chicken breasts in bacon slices. Sprinkle the chopped dried beef into a baking pan. Arrange chicken breasts on dried beef. Combine remaining ingredients. Pour over the chicken. Sprinkle parsley on top. Bake at 250 degrees for 1 1/2 hours or until tender. Serve gravy over white rice, baked or mashed potatoes or noodles. Serves 6.


Note: I wash the dried beef in warm water and then drain, to take away the saltiness. Although this contains bacon, this is not a greasy dish.Very delicious.What are some unique recipes for chicken?
Chicken Marsala. This is so good, so easy and so fancy!!


Herea a video how to do it exactly right! Lovely over rice or buttered noodles.


http://www.youtube.com/watch?v=J7r8RvE0H…


Cook Time: 15 minutes


Ingredients:


4 boneless chicken breast halves without skin


1/4 cup all-purpose flour


1/2 teaspoon salt


1/4 teaspoon pepper


1/2 teaspoon basil, dried


3 tablespoons butter or margarine


3 tablespoons olive oil


4 to 8 ounces fresh mushrooms, sliced (1/2 to 1 cup sliced)


1/2 cup Marsala or any red wine(I use red wine from a box that I also drink it works good!)


Preparation:


Pound chicken to 1/4'; thickness between 2 sheets of plastic wrap. Combine flour, salt, pepper, and basil; mix well. Heat oil and butter in a heavy non-stick skillet over medium high heat. Dredge chicken in seasoned flour mixture. Cook chicken until lightly browned on first side (about 2 to 3 minutes). Turn chicken and add mushrooms around the chicken pieces. Cook about 2 minutes longer, until lightly browned; stir the mushrooms. Add Marsala wine to pan. Reduce heat to medium-low; cover and simmer 10 minutes. Serve with hot cooked pasta, mashed potatoes, or rice.
Well, as my partner always insists on fresh swanky bread being in the house..... but never actually eats it - I have come up with mummy's fine fried chicken!





Either chuck some nice leftover bread in a blender, or bought breadcrumbs into a blender, add salt, paprika, white pepper and garam masala or cumin... quantities up to you. Then just chop up the chicken and do the flour, milk, breadcrumbs thing and deep fry, oven bake, or pan fry.





Or the best thing is to dip the chicken bits into melted butter and then smother them in dukkah. Then cook to your liking. Mmmmmmm...





OR you can bash some chicken breasts out thinly, take one and coat with white sauce, cheese and green olives, the put another breast on top, coat in cheese and oven bake.





Or bash some breasts out thinly and line with spinach leaves and top with a sauteed finely chopped mushroom, parsley, pine nut, garlic mix, roll up and secure with a toothpick then smother with pasta sauce and oven bake.
BUTTERMILK BAKED CHICKEN





¼ cup butter or margarine


4 bone-in chicken breast halves*


½ teaspoon salt


½ teaspoon pepper


1½ cups buttermilk, divided


3/4 cup all-purpose flour


1 (10 ¾ oz) can cream of mushroom soup, undiluted


Garnish: chopped fresh parsley





Melt butter in a lightly greased 13”x9” baking dish in a 425° oven.


Sprinkle chicken with salt and pepper. Dip chicken in 1/2 cup buttermilk, and dredge in flour.


Arrange chicken, breast side down, in baking dish.


Bake at 425° for 25 minutes. Turn chicken, and bake 10 more minutes.


Stir together remaining 1 cup buttermilk and cream of mushroom soup; pour over chicken, and bake 10 more minutes, shielding chicken with aluminum foil to prevent excessive browning, if necessary. Drizzle gravy over chicken. Garnish, if desired.


*4 skinned and boned chicken breast halves may be substituted. Bake chicken at 425º for 15 minutes. turn, and bake for 10 minutes.


Note: Light butter; nonfat buttermilk; and reduced-sodium, reduced-fat cream of mushroom soup may be substituted.





--Southern Living, OCTOBER 2001


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“Get Yo’ Man” Stewed Chicken





2 tablespoons olive oil


6 chicken thighs, skinless


1 teaspoons salt


1/2 teaspoons pepper


1 medium onion, sliced


1 cup chicken stock


1/2 cup white wine


1 (14.5-ounce) can crushed tomatoes in thick puree


1 teaspoon dried thyme


1/2 tablespoon dried rosemary


1 tablespoon lemon-pepper


Hot buttered rice


2 tablespoons chopped fresh parsley leaves





Heat the oil in a 12-inch skillet over medium-high heat.


Pat chicken dry with a paper towel and season with salt and pepper. Brown the chicken, meat-side down first, and turning once, about 4 minutes on each side. Transfer to a plate to reserve.


Pour off all but 1 tablespoon of oil from the pan.


Add onion to the pan and saute until tender, roughly 3 minutes. Add the stock and wine and stir, scrapping any brown bits off the bottom of the pan. Turn heat to high and reduce by half, about 3 minutes. Pour in the crushed tomatoes and add the dried herbs and lemon pepper. Add the chicken thighs back in. Cover and cook on medium low for 40 minutes.


Remove chicken from liquid and serve on hot buttered rice. Ladle the sauce on top and garnish with fresh chopped parsley.





--Down Home w/ the Neelys


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Three Cheese Chicken Enchiladas





1/3 cup oil


10 corn tortillas


1 can mild enchilada sauce


4 oz cream cheese


4 oz sour cream


1/4 tsp salt


1/4 tsp cumin


1/4 tsp pepper


2 cups shredded chicken (about 2 small breasts, poached)


2 cups shredded Monterrey Jack cheese


2 cups shredded cheddar cheese


1/4 cup green onions (about 3)


sour cream


guacamole





Heat oven the 350ºF. In a small skillet, heat oil over medium heat until hot. With tongs, dip each tortilla in hot oil, turning quickly to soften. Lay staggered on a plate.





In a large bowl, stir together cream cheese and sour cream until smooth. Stir in salt, cumin and pepper. Stir in chicken, 1 cup of jack cheese, all of the cheddar cheese and green onions.





Pour 1/3 of the enchilada sauce on the bottom of a greased 9x13” pan. Place 1/3 cup of chicken mixture in a tortilla and roll tightly. Place seam side down. Cover with the remaining enchilada sauce. Cover w/ foil, and bake for 25 minutes. Remove foil, sprinkle remaining jack cheese to top of each enchilada and bake for 3 more minutes, Garnish with sour cream and guacamole.


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Lemon Chicken





3 boneless chicken breast halves, sliced across the grain in thin slices





Marinade:


1 tsp. sherry


1 tsp. lite soy sauce


¼ tsp. salt


1 Tbsp. cornstarch


½ egg, beaten


Pinch of white pepper





Flour to dredge


½ cup veg. oil





Sauce:


1 Tbsp. rice wine


½ tsp. minced garlic


1 Tbsp. sherry


1½ Tbsp. sugar


¼ tsp. salt


1 Tbsp. vinegar


1 cup water


½ Tbsp. veg. oil


½ tsp. hot pepper oil


Juice and of 1 lemon





rind of 1 lemon (no white part)


2 slices fresh ginger (1/8” x ½”)





2 tsp. cornstarch mixed with 2 Tbsp. cold water





Combine marinade ingredients and pour over chicken pieces, let sit for 20 minutes. Coat chicken w/ flour. Heat wok or heavy skillet and add ½ cup veg. oil. Fry chicken until both sides are golden brown. Add 1 Tbsp. rice wine to chicken and cover briefly to steam flavor in. Remove chicken from pan.





Combine 10 sauce ingredients, except cornstarch and water. Reheat pan, add garlic and simmer a few seconds. Add sauce ingredients and stir well. Add lemon rind and ginger. When mixture comes to a boil, whisk in the cornstarch and water mixture. When thickened remove lemon rind and ginger. Serve sauce over cooked chicken, along with steamed rice.





--The Wong Brothers, Trey Yuen, Great Chefs of New Orleans II cookbook


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Pecan Crusted Chicken Breasts with Maple Dijon Sauce





This is an ideal entree for entertaining. The chicken can be sauteed several hours ahead, leaving only the baking for last minute. The recipe can easily be doubled or tripled; simply saute the chicken in batches. It is also good cold.





1/2 cup + 3 tablespoons olive oil, divided


1/4 cup + 4 tablespoons Dijon mustard + more to taste


1/4 cup dry white wine or dry vermouth


1 tablespoon minced garlic


2 teaspoons finely chopped fresh sage leaves


4 skinless, boneless chicken breasts (without the tenderloin attached)


7 tablespoons pure maple syrup


1 1/2 cups finely chopped pecans


1 cup all-purpose flour


1 teaspoon sea salt


1/2 teaspoon freshly ground pepper





Whisk 1/2 cup olive oil, 1/4 cup mustard, wine, garlic and sage in a bowl. Pour into a heavy Ziploc bag. Add chicken, turning to coat all sides. Refrigerate for at least 6 hours or overnight, turning once.





To make sauce: Whisk maple syrup with 4 tablespoons Dijon. Taste and add 1 or 2 more teaspoons Dijon to taste. (Sauce may be refrigerated overnight. Bring to room temperature before serving.) Mix pecans, flour, salt and pepper on a plate. Remove chicken from marinade. Coat chicken on both sides with pecan mixture. If time permits, refrigerate at least 1 hour to help crumbs adhere.





In a large skillet, heat remaining 3 tablespoons olive oil over medium-high heat until hot. Add chicken. Cook until golden, about 3 minutes per side. Place on greased, rimmed baking sheet. (Cooled breasts may be refrigerated covered for several hours.)





Preheat oven to 425°. Bake chicken until cooked through, about 12 minutes, if at room temperature; 16-18 minutes, if chilled. Transfer to plates, drizzle with maple-mustard sauce and pass the rest.


Serves 4





--RazzleDazzleRecipes.com



I ROAST A WHOLE CHICKEN ON A BEER CAN (CLEANED AN FILLED WITH WATER) AN USE SEASON ON SKIN AN ROAST IN OVEN. @350 FOR 1-2 HRS.
I like to marinade mine in italian dressing then bake it %26amp; drizzle some dressing over it the last few minutes, really pops in your mouth
I use a soda can half filled with my favorite soda. ( Normally Coke)
chicken adobo
That is just sick who even eats meat now a days i mean really thats just gross you went and killed a chicken for your own pleasure!