Chicken salad rocks!Do you have any chicken salad recipes that you care to share?
San Antonio Chicken Salad
Makes 4 servings
Ingredients:
2 large whole chicken breasts, split, boned and skinned
1/2 cup salsa
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 cup sour cream
2 tablespoons mayonnaise
1 ripe avocado
1 cup sliced celery
Bibb or leaf lettuce leaves
4 crisply cooked bacon slices, crumbled
Preparation:
Cut chicken into 1/2 inch cubes. Combine salsa, cumin and salt in 10-inch skillet. Cook chicken in salsa mixture, stirring frequently, until cooked through, about 4 minutes. Transfer contents of skillet to mixing bowl; cover and chill thoroughly.
To serve, combine chicken mixture, sour cream and mayonnaise. Mix well. Peel, seed and coarsely chop avocado. Add avocado and celery to chicken mixture. Mix lightly. Spoon onto lettuce-lined salad plates; sprinkle with bacon. Serve with additional salsa on the side.Do you have any chicken salad recipes that you care to share?
Chicken Salad with Fruit
1 can (about 12 ounces) pineapple tidbits
1 1/2 to 2 cups diced cooked chicken
1/2 cup thinly sliced celery
1/4 cup raisins
1/2 cup toasted slivered almonds*
2 green onions, sliced
1/3 cup mayonnaise
1/3 cup sour cream
1 teaspoon ground coriander
1/4 teaspoon dry mustard
dash ground allspice
1 small clove garlic, minced
dash cayenne pepper, optional
mixed salad greens or romaine lettuce
Combine chicken, pineapple, celery, raisins, almonds, and onions in a bowl. In another bowl, combine remaining ingredients. Toss dressing with chicken pineapple mixture. Arrange on plates lined with mixed salad greens or romaine lettuce.
Makes 4 luncheon portions.
Colorful Chicken Salad
INGREDIENTS:
4 cups diced cooked chicken
3 hard-cooked eggs, chopped
1/2 cup sliced cucumber
1/2 cup diced celery
1 tablespoon chopped pimiento
1/4 cup diced sweet peppers, green, red, yellow or combination
1 teaspoon salt
mayonnaise
parsley sprigs and cherry tomatoes, for garnish, optional
PREPARATION:
Mix first 7 ingredients together; moisten with mayonnaise, a little at a time, until desired consistency. Garnish with parsley sprigs and cherry tomatoes, if desired.
Serves 12
Jamaican Jerk Chicken Salad
INGREDIENTS:
1/2 cup prepared or purchased honey-mustard dressing
1 teaspoon finely grated lime zest
4 chicken breast halves without skin, boneless
1 tablespoon Jamaican jerk seasoning
2 large fresh mangoes
10 to 12 cups mixed greens
PREPARATION:
Stir together honey-mustard dressing and lime zest. Cover and chill dressing while preparing chicken.
Rinse chicken and pat dry; sprinkle with the jerk seasoning In a large skillet cook the seasoned chicken in hot oil over medium-high heat about 6 minutes on each side until browned and no longer pink.
Thinly slice each chicken breast.
Arrange warm chicken and mango atop greens on four plates; drizzle with the honey-mustard dressing.
Serves 4.
Chicken Salad in Tomato Petals
INGREDIENTS:
2 1/2 to 3 cups diced cooked chicken
1 apple, peeled, cored, and diced
1/2 cup chopped celery
2 teaspoons grated onion
1/2 cup seedless green grapes, halved
1/3 cup toasted slivered almonds, optional
2 teaspoons curry powder
1 cup mayonnaise, or to moisten as desired
1 teaspoon salt
dash ground black pepper
6 tomatoes
PREPARATION:
Combine chicken, apple, celery, onion and grapes. Add almonds, if using. Blend curry powder with mayonnaise, salt and pepper; mix into chicken mixture. Chill thoroughly. Core tomatoes then cut into sixths, but not all the way through.
The six wedges of each tomato should form a tomato ';flower'; when spread slightly. Fill ';flowers'; with chicken salad.
Serves 6.
Chicken and Vegetable Pasta Salad
INGREDIENTS:
1 cup seashell pasta
1 cup chopped, cooked chicken meat
3 green onions, chopped into 1 inch pieces
1 red bell pepper, chopped
1 cup sliced black olives
1 cucumber, peeled and chopped
2/3 cup Italian-style salad dressing
1/4 cup sunflower seeds (optional)
DIRECTIONS:
In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
In a large bowl, combine the pasta, chicken, green onions, bell pepper, olives and cucumber.
Pour dressing over salad and toss to coat. Chill for 2 hours before serving; sprinkle with sunflower seeds if desired.
Chinese Chicken Salad
INGREDIENTS:
3 1/2 boneless chicken breast halves, cooked and diced
1 head lettuce, torn into small pieces
4 green onions, sliced
4 stalks celery, sliced thin
1/2 cup walnuts, chopped
2 tablespoons sesame seeds, toasted
6 ounces Chinese noodles, heated briefly to crisp
6 tablespoons seasoned rice vinegar
4 tablespoons white sugar
1 teaspoon salt
1/2 cup peanut oil
DIRECTIONS:
In a large salad bowl combine the chicken, lettuce, green onion, celery, nuts, seeds and noodles. Mix all together. Set aside.
To Make Dressing: Put vinegar in a small bowl. Dissolve sugar and salt in vingegar before adding oil. Shake/Beat well.
Add dressing to salad and toss to coat. Serve and enjoy
Chicken Fiesta Salad
INGREDIENTS:
2 skinless, boneless chicken breast halves
1 (1.27 ounce) packet dry fajita seasoning, divided
1 tablespoon vegetable oil
1 (15 ounce) can black beans, rinsed and drained
1 (11 ounce) can Mexican-style corn
1/2 cup salsa
1 (10 ounce) package mixed salad greens
1 onion, chopped
1 tomato, cut into wedges
--------------------------------------鈥?br>
DIRECTIONS:
Rub chicken evenly with 1/2 the fajita seasoning. Heat the oil in a skillet over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear; set aside.
In a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seasoning. Heat over medium heat until warm.
Prepare the salad by tossing the greens, onion and tomato. Top salad with chicken and dress with the bean and corn mixture.
CHICKEN CAESAR PASTA SALAD
3-4 chopped boneless chicken breasts
Caesar or Italian Caesar salad dressing
2 cups broccoli florets
handful of cherry tomatoes (optional)
pimientos (optional)
4 cups Rotel pasta noodles
1 tsp. olive or vegetable oil
Cook chicken breasts until they are tender and chop into bite size pieces.
Cook Rotel noodles in boiling water for 7 minutes or until tender in water with oil.
Steam broccoli florets (over stove or in microwave) until slightly tender (do not overcook!).
Cut tomatoes in halves and wash thoroughly.
Mix noodles, chicken breasts, broccoli and optional ingredients (pimentos and tomatoes). Drizzle salad dressing until pasta is slightly covered and stir salad until covered in dressing.
Serve either chilled or warm, accompanied by a bottle with extra dressing at table.
Leftovers will keep in refrigerator for up to 4 days or can be frozen for a month or two.
Chicken Empress Salad:
2 hard boiled eggs, diced finely
9 pieces bacon, chopped and lightly fried
4 pounds cooked boneless chicken, diced
1 teaspoon chopped chives
1 teaspoon Worcester sauce
i medium onion, chopped
4 ounces pineappleA few parsely sprigs, cho[[ed finely
3 stalks celery, choppped
1/3 tespoon lemon juice
pepper and salt to taste
ASugar to taste
mayo
Blend together all ingredients with mayo, (the recipe asks for home made, but if you can't make it, use from a jar)
to taste. It is best to refrigerate the salad, 4 hours, prior to serving. Place on a plate with Romain lettuce. Garnish with tomatoes, baby corn, artichokes and white asparagus. Serves 6.
Take some salad mix and then put chicken in it. If you are feeling crazy throw in cheese, select a dressing. Voila!
Just kidding, I have learned that you can pretty much start with the basics and use flavors that you enjoy. Be creative. Try taking the chicken and blacking it , like cajun style with sugar and spices. I would like a peanut oil dressing. add vegies of choice.
Bean srouts go well. I would also use a spinach leaf base.
Get crazy and make your own, you might surprise yourself.
Chicken of the sea (can)
JFG Mayonnaise
pickle relish
mmmmmmm
Tuesday, April 27, 2010
Anyone have any broiled garlic chicken recipes?
This is a wonderful recipe. Hope you like it. Cheers,
Broiled Chicken with Roasted Garlic Sauce
Don't be afraid to use the whole head of garlic, it's wonderful...
1 medium head garlic
1 tbsp. olive oil
4 skinless, boneless chicken breasts
1/2 cup white wine
2 tbsp. butter
1 cup milk
1 tbsp. all-purpose flour
1/4 cup grated Parmesan cheese
1 tbsp. chopped fresh parsley
Preheat oven to 400潞 F.
Slice the top of the head of garlic, just enough to remove paper and expose the tops of the cloves. Drizzle with olive oil and roast in preheated oven, either in a clay garlic roaster or wrapped in aluminum foil. Roast for 20 minutes or until cloves are soft and slip from skins when pushed.
Change oven setting to broil (375潞 F.). Let garlic cool.
To prepare chicken, place in a 9x13-in. baking dish and splash both sides with white wine. Broil for 25 minutes or until chicken is cooked through and juices run clear.
Meanwhile, place butter or margarine and milk in a large skillet and heat over medium heat until warm. Stir in the flour and cheese. Stir over medium heat until sauce begins to thicken. Slip cooled garlic cloves from skin and add to the sauce (if desired, mince first). Add chopped parsley. Bring nearly to a boil; reduce heat and stir to control thickening. If desired, pour sauce over cooked rice.Anyone have any broiled garlic chicken recipes?
i normally use at least 2 cloves of garlic and cilantro to bring out the garlicy flavorAnyone have any broiled garlic chicken recipes?
dip the chicken in some flour and season it with some seaoning salt.
GARLIC BROILED CHICKEN RECIPE
Ingredients:
1/4 cup butter or margarine, melted
1/4 teaspoon pepper
3 tablespoons minced fresh garlic
2 tablespoons soy sauce
3 pounds whole frying chicken, cut in half
1/4 cup chopped fresh parsley
Hot cooked rice
Directions:
In small bowl, stir together butter, pepper, garlic and soy sauce.
Heat broiler. Place chicken on greased broiler pan. Broil chicken 6-8'; from heat, turning every 10 minutes and brushing with butter mixture during last 10 minutes, for 30-35 minutes or until fork tender.
Just before serving, brush with butter mixture and sprinkle with parsley. Serve with cooked rice.
Broiled Chicken with Roasted Garlic Sauce
Don't be afraid to use the whole head of garlic, it's wonderful...
1 medium head garlic
1 tbsp. olive oil
4 skinless, boneless chicken breasts
1/2 cup white wine
2 tbsp. butter
1 cup milk
1 tbsp. all-purpose flour
1/4 cup grated Parmesan cheese
1 tbsp. chopped fresh parsley
Preheat oven to 400潞 F.
Slice the top of the head of garlic, just enough to remove paper and expose the tops of the cloves. Drizzle with olive oil and roast in preheated oven, either in a clay garlic roaster or wrapped in aluminum foil. Roast for 20 minutes or until cloves are soft and slip from skins when pushed.
Change oven setting to broil (375潞 F.). Let garlic cool.
To prepare chicken, place in a 9x13-in. baking dish and splash both sides with white wine. Broil for 25 minutes or until chicken is cooked through and juices run clear.
Meanwhile, place butter or margarine and milk in a large skillet and heat over medium heat until warm. Stir in the flour and cheese. Stir over medium heat until sauce begins to thicken. Slip cooled garlic cloves from skin and add to the sauce (if desired, mince first). Add chopped parsley. Bring nearly to a boil; reduce heat and stir to control thickening. If desired, pour sauce over cooked rice.Anyone have any broiled garlic chicken recipes?
i normally use at least 2 cloves of garlic and cilantro to bring out the garlicy flavorAnyone have any broiled garlic chicken recipes?
dip the chicken in some flour and season it with some seaoning salt.
GARLIC BROILED CHICKEN RECIPE
Ingredients:
1/4 cup butter or margarine, melted
1/4 teaspoon pepper
3 tablespoons minced fresh garlic
2 tablespoons soy sauce
3 pounds whole frying chicken, cut in half
1/4 cup chopped fresh parsley
Hot cooked rice
Directions:
In small bowl, stir together butter, pepper, garlic and soy sauce.
Heat broiler. Place chicken on greased broiler pan. Broil chicken 6-8'; from heat, turning every 10 minutes and brushing with butter mixture during last 10 minutes, for 30-35 minutes or until fork tender.
Just before serving, brush with butter mixture and sprinkle with parsley. Serve with cooked rice.
What are some quick & easy chicken recipes?
My mom is coming home soon and I wanted to surprise her with dinner. What are some things I can do with just plain old chicken breasts?What are some quick %26amp; easy chicken recipes?
Hi !
EASY CHICKEN BREASTS AND STUFFING
6 boneless chicken breasts
1 pkg. Pepperidge Farm herb stuffing mix
2 cans Campbell's cream of chicken soup
Put stuffing mix in deep casserole dish, then place chicken on top. Pour chicken soup on top. Cover and bake 45 minutes at 350 degrees. Take off cover and bake 15 minutes more. Very Easy
EASY CHICKEN BREASTS
6-8 chicken breasts, boneless %26amp; skinless
Slices of bacon
8 oz. sour cream
1 can mushroom soup
Onion salt
A touch of curry powder
1 jar mushrooms
Wrap chicken breasts with slice of bacon. Secure with a toothpick. Combine sour cream, mushroom soup, mushrooms and seasonings. Pour over chicken and bake at 325 degrees for 1 hour.
EASY-DELICIOUS-TENDER-MICROWAVE
BONELESS CHICKEN BREAST
3 tbsp. lite cooking oil
Approximately 1 tbsp. minced garlic
Approximately 1 tbsp. fennel seed
Approximately 1 tbsp. parsley
1 tbsp. lemon juice
1/2 c. honey
4 chicken breasts, pounded
In mixing cup, combine oil and seasonings. Drizzle over chicken in microwavable plate, cover airtight with Saran Wrap and microwave 4 minutes. Cook 2 breasts at a time. Drain out juices of chicken and mix with lemon juice and honey. Then, drizzle on top of chicken again and serve.What are some quick %26amp; easy chicken recipes?
This is a great and economical way to prepare chicken. The variations are endless, you can use your imagination, or what you have in the pantry.
Chicken pieces- whatever you have
Mayo, mustard, bread crumbs ( seasoned or regular)
Mix together mayo and mustard- I have also used ranch dressing, tiger sauce, BBQ sauce- you just need something “wet”, and spreadable-and you can add Tabasco, chopped herbs like basil, or garlic
Spread on chicken pieces
Roll in bread crumbs and place in a pre-sprayed with cooking spray pan.
Spray the top of pieces with a little cooking spray
Bake at 350 degrees for 30 minutes ( boneless) to 45 minutes ( bone in) or until done.
when you are cooking a chicken breast, sprinkle some finely cut coconut flakes on both sides, cook the breast for another 2 minutes.
Bam! you got a good piece of chicken.
Dip chicken in honey and mustard and roll in crushed pecans or seasoned bread crumbs and bake.
Just put it in a pan and cook it.
Don't overcook it.
Hi !
EASY CHICKEN BREASTS AND STUFFING
6 boneless chicken breasts
1 pkg. Pepperidge Farm herb stuffing mix
2 cans Campbell's cream of chicken soup
Put stuffing mix in deep casserole dish, then place chicken on top. Pour chicken soup on top. Cover and bake 45 minutes at 350 degrees. Take off cover and bake 15 minutes more. Very Easy
EASY CHICKEN BREASTS
6-8 chicken breasts, boneless %26amp; skinless
Slices of bacon
8 oz. sour cream
1 can mushroom soup
Onion salt
A touch of curry powder
1 jar mushrooms
Wrap chicken breasts with slice of bacon. Secure with a toothpick. Combine sour cream, mushroom soup, mushrooms and seasonings. Pour over chicken and bake at 325 degrees for 1 hour.
EASY-DELICIOUS-TENDER-MICROWAVE
BONELESS CHICKEN BREAST
3 tbsp. lite cooking oil
Approximately 1 tbsp. minced garlic
Approximately 1 tbsp. fennel seed
Approximately 1 tbsp. parsley
1 tbsp. lemon juice
1/2 c. honey
4 chicken breasts, pounded
In mixing cup, combine oil and seasonings. Drizzle over chicken in microwavable plate, cover airtight with Saran Wrap and microwave 4 minutes. Cook 2 breasts at a time. Drain out juices of chicken and mix with lemon juice and honey. Then, drizzle on top of chicken again and serve.What are some quick %26amp; easy chicken recipes?
This is a great and economical way to prepare chicken. The variations are endless, you can use your imagination, or what you have in the pantry.
Chicken pieces- whatever you have
Mayo, mustard, bread crumbs ( seasoned or regular)
Mix together mayo and mustard- I have also used ranch dressing, tiger sauce, BBQ sauce- you just need something “wet”, and spreadable-and you can add Tabasco, chopped herbs like basil, or garlic
Spread on chicken pieces
Roll in bread crumbs and place in a pre-sprayed with cooking spray pan.
Spray the top of pieces with a little cooking spray
Bake at 350 degrees for 30 minutes ( boneless) to 45 minutes ( bone in) or until done.
when you are cooking a chicken breast, sprinkle some finely cut coconut flakes on both sides, cook the breast for another 2 minutes.
Bam! you got a good piece of chicken.
Dip chicken in honey and mustard and roll in crushed pecans or seasoned bread crumbs and bake.
Just put it in a pan and cook it.
Don't overcook it.
What are some grilled chicken recipes?!?
I have 6 chicken breasts, and need a simple, yummy, grilled chicken recipes. I was thinking maybe lemon pepper chicken or something lemony because it's summer. Even a citrs chicken.What are some grilled chicken recipes?!?
I like to make skewers with 10'; bamboo sticks.
Cut the chicken into 3/4'; cubes and put about 8 onto each skewer. Be careful not to stab yourself.
Marinate overnight in either Italian dressing or use some Goya Mojo Criollo(in the hispanic section $2-$3 bottle) The goya stuff uses a bitter orange/garlic and oregano flavor. I use new plastic shoe boxes from the dollar store to put the skewers in while they marinate.
Good for grilling since you don't need silverware or plates to eat them.What are some grilled chicken recipes?!?
Herbed Citrus Chicken
This recipe is to die for!
You can double up on the recipe if you have more chicken breasts
1/4 cup lime or lemon juice
2 tablespoons olive oil or canola oil
3/4 teaspoon seasoned salt
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
2 (4 ounce) skinless, boneless chicken breast halves
In a bowl, combine the first seven ingredient; mix well. Pour 3 tablespoons marinade into a resealable plastic bag. Cover and refrigerate remaining marinade; add chicken to the bag. Seal bag and turn to coat; refrigerate for at least 3 hours or overnight.
Drain and discard marinade. Grill, uncovered, over medium heat or broil 6 in. from heat for 5-7 minutes on each side or until juices run clear; basting occasionally with reserved marinade
just marinade them in the juice and zest of two lemons, 1/4 C olive oil and 2 T water. Add a little salt and pepper and what ever herbs you like (I like basil). marinate over night of for 24 hours. grill with a little salt and lemon pepper.
Marinate in olive oil, lemon juice, pepper, salt and rosemary. Grill and serve with grilled vegetables and a rice pilaf.
Marinade them in italian dressing.
Then grill them rubbing the dressing on them as they grill....
it simple and delicious
(works best if you cut the breasts into strips)
http://www.cherskitchen.com/poultry.html
I like to make skewers with 10'; bamboo sticks.
Cut the chicken into 3/4'; cubes and put about 8 onto each skewer. Be careful not to stab yourself.
Marinate overnight in either Italian dressing or use some Goya Mojo Criollo(in the hispanic section $2-$3 bottle) The goya stuff uses a bitter orange/garlic and oregano flavor. I use new plastic shoe boxes from the dollar store to put the skewers in while they marinate.
Good for grilling since you don't need silverware or plates to eat them.What are some grilled chicken recipes?!?
Herbed Citrus Chicken
This recipe is to die for!
You can double up on the recipe if you have more chicken breasts
1/4 cup lime or lemon juice
2 tablespoons olive oil or canola oil
3/4 teaspoon seasoned salt
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
2 (4 ounce) skinless, boneless chicken breast halves
In a bowl, combine the first seven ingredient; mix well. Pour 3 tablespoons marinade into a resealable plastic bag. Cover and refrigerate remaining marinade; add chicken to the bag. Seal bag and turn to coat; refrigerate for at least 3 hours or overnight.
Drain and discard marinade. Grill, uncovered, over medium heat or broil 6 in. from heat for 5-7 minutes on each side or until juices run clear; basting occasionally with reserved marinade
just marinade them in the juice and zest of two lemons, 1/4 C olive oil and 2 T water. Add a little salt and pepper and what ever herbs you like (I like basil). marinate over night of for 24 hours. grill with a little salt and lemon pepper.
Marinate in olive oil, lemon juice, pepper, salt and rosemary. Grill and serve with grilled vegetables and a rice pilaf.
Marinade them in italian dressing.
Then grill them rubbing the dressing on them as they grill....
it simple and delicious
(works best if you cut the breasts into strips)
http://www.cherskitchen.com/poultry.html
Friday, January 8, 2010
Does anybody know any good chicken breast recipes?
I like to cook with boneless, skinless chicken breasts, but I have very little recipes. Please share recipes using boneless, skinless chicken breasts. Any good mexican food recipes will also be appreciated.Does anybody know any good chicken breast recipes?
Slow Cooker Chicken Taco Soup
1 onion, chopped
1 can chili hot beans
1 can black bean
1 can whole kernel corn, drained
1 can tomato sauce
1 can beer
2 cans Rotel tomatoes original or spicy
1 package taco seasoning
3 chicken breasts, boneless skinless
shredded cheddar cheese
sour cream
tortilla chips, crushed
Place onion, beans, corn, tomato sauce, beer and tomatoes in slow cooker. Add taco seasoning and stir to blend. Lay chicken breasts on top of mixture, pressing slightly until just covered by the other ingredients. Set slow cooker for low heat and cook for 5 hours.
Remove chicken from slow cooker, let cool until can be safely handled. Shred chicken into bite size pieces and return to cooker. Let cook 2 more hours.
Serve soup in bowls topped with cheese, sour cream and crushed tortilla chips.
Chicken Piccata
4 chicken breasts, boneless skinless
3 tablespoons olive oil
3 cloves garlic, minced
1 large shallot, minced
1 cup chicken broth
录 cup dry white wine
1 tablespoon lemon juice
Heat oil in skillet, brown chicken, remove from pan. Sautee garlic and shallot, add chicken back to skillet. Add wine, simmer for 3 minutes to burn off alcohol, add broth and lemon juice. Simmer until sauce is reduced and thickened. Can also be prepared with veal instead of chicken.
Lemon Chicken
3 pounds chicken breasts, boneless skinless, cut into serving strips
2 tablespoons olive oil
all purpose white flour
2 tablespoons butter
陆 cup lemon juice
录 cup sugar
2 tablespoons cornstarch
陆 cup water or chicken broth
fresh parsley, chopped
Lightly dust chicken pieces with flour. Heat oil and butter in large saucepan over medium heat. Sautee chicken until lightly brown. Remove from pan.
Add lemon juice and sugar, stir until sugar is dissolved. Mix cornstarch with water or chicken broth, slowly add to pan while constantly stirring. Return chicken to pan, turning to coat. Reduce temperature to low and let simmer for about 10 minutes.
Sprinkle with parsley before serving.Does anybody know any good chicken breast recipes?
I like to make chicken chili. When the recipe calls for cooked chicken I just saute it first and thenn add it. Sometime I just cut it up in chunks and out it in raw to the chili and cook it for 30 - 45 minutes. It is always delcious. It also satisifes my craving for something mexican like. I can serve it with shredded mexican cheese and sour cream and green chilies or jalapenos depending on how hot I want it. This site has great chicken chili recipes
http://www.chili-everyway.com/chicken-ch鈥?/a>
Enjoy! I hope this helps you
Rosemary Chicken Breasts
Prep: 10 minutes
Marinate: 30 minutes
Cook: 8 to 10 minutes
Serves: 4
4 skinless, boneless chicken breasts
5 cloves garlic, minced
2 tablespoons minced fresh rosemary (or 1 teaspoon dried)
1 tablespoon Dijon mustard
1 tablespoon lemon juice
陆 teaspoon salt
录 teaspoon freshly-ground black pepper
2 tablespoons olive oil
1. Prepare a hot fire. Rinse chicken with cold water and pat dry; place in a glass baking dish. In small bowl, mix together garlic, rosemary, mustard, lemon juice, salt pepper and olive oil until well blended. Pour over chicken breasts and turn to coat well. Cover and marinate at room temperature, turning once or twice, for 30 minutes. (if you want to marinate longer, place the dish in the refrigerator)
2. Remove chicken breasts from marinade and place on oiled grill set 4 to 6 inches from coals or heat source. Grill chicken, turning once and basting with reserved marinade, until chicken is white throughout but still juicy, 8 to 10 minutes.
Chicken Parmigiana
http://creativelittledaisy.typepad.com/c鈥?/a>
HomemadeShake and Bake
http://allrecipes.com/Recipe/Homemade-Sh鈥?/a>
Raspberry Balsamic Chicken
http://www.recipezaar.com/Raspberry-Bals鈥?/a>
Teriyaki Chicken Stir Fry
http://absynthe.tripod.com/main/teriyaki鈥?/a>
Chicken Souvlaki Gyro Style
http://allrecipes.com/Recipe/Chicken-Sou鈥?/a>
Yes, have a look here:
http://www.tried-and-tested-recipes.com
I love the ';thai chicken';, ';parmesan chicken'; and ';sesame chicken';.
this is easy
dredge chicken in milk then in parmasean cheese quickly brown in frying pan then simply place chicken in lightly greased pan add spaghetti sauce and cover with shredded mozza
bake at 350 for 40 minutes
enjoy!
You can go to http://www.chinese-healthy-recipes.com
That site lists almost all Recipes.
Not only the recipe you are looking for but also other popular recipes.
thinly sliced chicken breast
sliced onion
green/red/yellow peppers
garlic
salt'n pepper
olive oil
green chilli's/jalapenos
diced tomatoes
stir fry in hot pan.
Try keep it simple as possible like breading (Flour,Eggs,Breading already spiced FRESH)
I have found several at this site that were pretty good. You may check it out.skin care cosmetics
Slow Cooker Chicken Taco Soup
1 onion, chopped
1 can chili hot beans
1 can black bean
1 can whole kernel corn, drained
1 can tomato sauce
1 can beer
2 cans Rotel tomatoes original or spicy
1 package taco seasoning
3 chicken breasts, boneless skinless
shredded cheddar cheese
sour cream
tortilla chips, crushed
Place onion, beans, corn, tomato sauce, beer and tomatoes in slow cooker. Add taco seasoning and stir to blend. Lay chicken breasts on top of mixture, pressing slightly until just covered by the other ingredients. Set slow cooker for low heat and cook for 5 hours.
Remove chicken from slow cooker, let cool until can be safely handled. Shred chicken into bite size pieces and return to cooker. Let cook 2 more hours.
Serve soup in bowls topped with cheese, sour cream and crushed tortilla chips.
Chicken Piccata
4 chicken breasts, boneless skinless
3 tablespoons olive oil
3 cloves garlic, minced
1 large shallot, minced
1 cup chicken broth
录 cup dry white wine
1 tablespoon lemon juice
Heat oil in skillet, brown chicken, remove from pan. Sautee garlic and shallot, add chicken back to skillet. Add wine, simmer for 3 minutes to burn off alcohol, add broth and lemon juice. Simmer until sauce is reduced and thickened. Can also be prepared with veal instead of chicken.
Lemon Chicken
3 pounds chicken breasts, boneless skinless, cut into serving strips
2 tablespoons olive oil
all purpose white flour
2 tablespoons butter
陆 cup lemon juice
录 cup sugar
2 tablespoons cornstarch
陆 cup water or chicken broth
fresh parsley, chopped
Lightly dust chicken pieces with flour. Heat oil and butter in large saucepan over medium heat. Sautee chicken until lightly brown. Remove from pan.
Add lemon juice and sugar, stir until sugar is dissolved. Mix cornstarch with water or chicken broth, slowly add to pan while constantly stirring. Return chicken to pan, turning to coat. Reduce temperature to low and let simmer for about 10 minutes.
Sprinkle with parsley before serving.Does anybody know any good chicken breast recipes?
I like to make chicken chili. When the recipe calls for cooked chicken I just saute it first and thenn add it. Sometime I just cut it up in chunks and out it in raw to the chili and cook it for 30 - 45 minutes. It is always delcious. It also satisifes my craving for something mexican like. I can serve it with shredded mexican cheese and sour cream and green chilies or jalapenos depending on how hot I want it. This site has great chicken chili recipes
http://www.chili-everyway.com/chicken-ch鈥?/a>
Enjoy! I hope this helps you
Rosemary Chicken Breasts
Prep: 10 minutes
Marinate: 30 minutes
Cook: 8 to 10 minutes
Serves: 4
4 skinless, boneless chicken breasts
5 cloves garlic, minced
2 tablespoons minced fresh rosemary (or 1 teaspoon dried)
1 tablespoon Dijon mustard
1 tablespoon lemon juice
陆 teaspoon salt
录 teaspoon freshly-ground black pepper
2 tablespoons olive oil
1. Prepare a hot fire. Rinse chicken with cold water and pat dry; place in a glass baking dish. In small bowl, mix together garlic, rosemary, mustard, lemon juice, salt pepper and olive oil until well blended. Pour over chicken breasts and turn to coat well. Cover and marinate at room temperature, turning once or twice, for 30 minutes. (if you want to marinate longer, place the dish in the refrigerator)
2. Remove chicken breasts from marinade and place on oiled grill set 4 to 6 inches from coals or heat source. Grill chicken, turning once and basting with reserved marinade, until chicken is white throughout but still juicy, 8 to 10 minutes.
Chicken Parmigiana
http://creativelittledaisy.typepad.com/c鈥?/a>
HomemadeShake and Bake
http://allrecipes.com/Recipe/Homemade-Sh鈥?/a>
Raspberry Balsamic Chicken
http://www.recipezaar.com/Raspberry-Bals鈥?/a>
Teriyaki Chicken Stir Fry
http://absynthe.tripod.com/main/teriyaki鈥?/a>
Chicken Souvlaki Gyro Style
http://allrecipes.com/Recipe/Chicken-Sou鈥?/a>
Yes, have a look here:
http://www.tried-and-tested-recipes.com
I love the ';thai chicken';, ';parmesan chicken'; and ';sesame chicken';.
this is easy
dredge chicken in milk then in parmasean cheese quickly brown in frying pan then simply place chicken in lightly greased pan add spaghetti sauce and cover with shredded mozza
bake at 350 for 40 minutes
enjoy!
You can go to http://www.chinese-healthy-recipes.com
That site lists almost all Recipes.
Not only the recipe you are looking for but also other popular recipes.
thinly sliced chicken breast
sliced onion
green/red/yellow peppers
garlic
salt'n pepper
olive oil
green chilli's/jalapenos
diced tomatoes
stir fry in hot pan.
Try keep it simple as possible like breading (Flour,Eggs,Breading already spiced FRESH)
I have found several at this site that were pretty good. You may check it out.
Low fat chicken thigh recipes?
Ok, I know I can look this up on the net, but have been looking and haven't found anything that looks really nice yet.
I have some chicken thighs in the fridge and want to cook them today, but am trying to lose weight so am looking for a nice low-fat recipe if anyone has one.
Thanks.Low fat chicken thigh recipes?
fruit salad marinated chicken
4 skinless chicken legs
4 skinless chicken thighs
1/2 cup dried cranberries
1 apple, thinly sliced
1 cup strawberries, sliced
2 cups apple juice
1 red onion, chopped
preheat oven to 350f - 180c.
wash and place chicken into pan.
slice fruit and spread over chicken.
chop onion and spread over chicken.
pour juice over chicken evenly.
cover and place into preheated oven.
cook covered for 45 minutes.
uncover %26amp; baste
roast for another 15 minutes.Low fat chicken thigh recipes?
Fry off some onions and garlic then add a tin of chopped tomatoes, some worcestershire sauce, mustard seeds, paprika and tarragon. Brown off the chicken thighs and add them to the sauce. Cover and cook in the oven on 200 degrees for about 20-25 minutes or in the slow cooker if you prefer.
Chicken thighs are dark meat and not as low fat as the white meat in the first place.
Grill them on a George Foreman Grill or standard outside grill with Italian Dressing or bake in the oven.
Grilled with salad
Here's one I found:
Braised Chicken Thighs
From Fiona Haynes,
Chicken thighs are not as low fat as chicken breasts, but they are moist, succulent and rich, which means you really don't need to eat large portions.
INGREDIENTS:
* 1 pound boneless, skinless chicken thighs, trimmed of excess fat
* 1/2 cup of seasoned flour (flour with 2 tsp dried herbs and freshly ground black pepper added)
* 1 tbsp fat-free, low-sodium chicken broth
* 1 cup sliced carrots
* 1 medium onion, chopped
* 2 cloves garlic
* 1 cup of green beans
* 1 cup sliced mushrooms
* 3/4 cup red wine
* 1/2 cup fat-free, low-sodium chicken broth
PREPARATION:
Dredge chicken thighs in seasoned flour. Heat oil on medium heat in large Dutch oven. Brown chicken thighs for 3-4 minutes. Transfer browned chicken to a plate. Add 1 tbsp chicken broth followed by veggies and garlic, and saut茅 for 2-3 minutes, stirring constantly.
Slow-cooker recipesBy the Canadian Living Test Kitchen A variety of slow-cooker favouriteswww.canadianliving.com/slow_co鈥?br>
Add red wine and chicken broth, cover and cook for 15 minutes until chicken thighs are cooked through and vegetables are tender.
Serves 4.
Per Serving: Calories 258, Calories from Fat 44, Total Fat 4.9g (sat 1.1g), Cholesterol 94mg, Sodium 127mg, Carbohydrate 27.7g, Fiber 3.6g, Fiber 25.9g
Removing the skin will reduce the fat content...
A thigh is less than 100 calories per.
Season them with S%26amp;P,Rosemary and bake them...with about 1/2 cup water....for 1 hour.at 350
Switch the oven onto 150.
Fry some onions and garlic in a casserole dish (on the hob)
Add some chopped celery, carrot and courgette
Fry for a few minutes
Add the chicken thighs and brown on each side
Add some stock, chicken or vegetable and black pepper
Add some tinned tomatoes
Bring to the boil and place in the oven for 40 minutes
If you prefer a thicker sauce you can add some corn flour
Serve with rice
Try add some dice garlic, onions with some red and green peppers and a little of seven sea salad dressing.enough to cover the chicken .
Wrap it in some foil and back it.
I have some chicken thighs in the fridge and want to cook them today, but am trying to lose weight so am looking for a nice low-fat recipe if anyone has one.
Thanks.Low fat chicken thigh recipes?
fruit salad marinated chicken
4 skinless chicken legs
4 skinless chicken thighs
1/2 cup dried cranberries
1 apple, thinly sliced
1 cup strawberries, sliced
2 cups apple juice
1 red onion, chopped
preheat oven to 350f - 180c.
wash and place chicken into pan.
slice fruit and spread over chicken.
chop onion and spread over chicken.
pour juice over chicken evenly.
cover and place into preheated oven.
cook covered for 45 minutes.
uncover %26amp; baste
roast for another 15 minutes.Low fat chicken thigh recipes?
Fry off some onions and garlic then add a tin of chopped tomatoes, some worcestershire sauce, mustard seeds, paprika and tarragon. Brown off the chicken thighs and add them to the sauce. Cover and cook in the oven on 200 degrees for about 20-25 minutes or in the slow cooker if you prefer.
Chicken thighs are dark meat and not as low fat as the white meat in the first place.
Grill them on a George Foreman Grill or standard outside grill with Italian Dressing or bake in the oven.
Grilled with salad
Here's one I found:
Braised Chicken Thighs
From Fiona Haynes,
Chicken thighs are not as low fat as chicken breasts, but they are moist, succulent and rich, which means you really don't need to eat large portions.
INGREDIENTS:
* 1 pound boneless, skinless chicken thighs, trimmed of excess fat
* 1/2 cup of seasoned flour (flour with 2 tsp dried herbs and freshly ground black pepper added)
* 1 tbsp fat-free, low-sodium chicken broth
* 1 cup sliced carrots
* 1 medium onion, chopped
* 2 cloves garlic
* 1 cup of green beans
* 1 cup sliced mushrooms
* 3/4 cup red wine
* 1/2 cup fat-free, low-sodium chicken broth
PREPARATION:
Dredge chicken thighs in seasoned flour. Heat oil on medium heat in large Dutch oven. Brown chicken thighs for 3-4 minutes. Transfer browned chicken to a plate. Add 1 tbsp chicken broth followed by veggies and garlic, and saut茅 for 2-3 minutes, stirring constantly.
Slow-cooker recipesBy the Canadian Living Test Kitchen A variety of slow-cooker favouriteswww.canadianliving.com/slow_co鈥?br>
Add red wine and chicken broth, cover and cook for 15 minutes until chicken thighs are cooked through and vegetables are tender.
Serves 4.
Per Serving: Calories 258, Calories from Fat 44, Total Fat 4.9g (sat 1.1g), Cholesterol 94mg, Sodium 127mg, Carbohydrate 27.7g, Fiber 3.6g, Fiber 25.9g
Removing the skin will reduce the fat content...
A thigh is less than 100 calories per.
Season them with S%26amp;P,Rosemary and bake them...with about 1/2 cup water....for 1 hour.at 350
Switch the oven onto 150.
Fry some onions and garlic in a casserole dish (on the hob)
Add some chopped celery, carrot and courgette
Fry for a few minutes
Add the chicken thighs and brown on each side
Add some stock, chicken or vegetable and black pepper
Add some tinned tomatoes
Bring to the boil and place in the oven for 40 minutes
If you prefer a thicker sauce you can add some corn flour
Serve with rice
Try add some dice garlic, onions with some red and green peppers and a little of seven sea salad dressing.enough to cover the chicken .
Wrap it in some foil and back it.
Chicken Recipes Anyone?
Ok, I dont usually do this but...
For tonight's dinner, my cook is going to prepare some simple cooked chicken.
I asked her to make it boiled, plain, just cooked chicken!
So later on I could make something yummy to eat.
Now, does anyone have a chicken recipe for me?
Again, I have simple cooked chicken, so nothing fried or tricky.
A recipe where all I need to do is add the chicken, or grill it, etc.
Much thanks!Chicken Recipes Anyone?
Make a seeded mustard, honey and cream sauce to pour over the top. YummyChicken Recipes Anyone?
Lime-Basil Chicken:
6 tbsp veggie oil
8 chicken breast halves (maybe butterfly them)
2 Onion, chopped
2 tbsp fresh basil, chopped
1 cup dry white wine (i.e. sauv鈥?blanc)
陆 cup lime juice
陆 tsp salt
录 tsp black pepper
2 cup cream or half-n-half
4 tbsp flour
4 egg yolks
Make it happen:
Browning:
Heat oil: brown chicken breasts 4 minutes / side
Start sauce:
saute onion ~4 minutes
add %26amp; boil Basil, lime juice, wine, salt, pepper
Finish chicken:
add %26amp; simmer chicken ~ 15 minutes
remove chicken from pan
Finish sauce:
whisk cream %26amp; flour until smooth
stir into pan
bring to boil stirring constantly, until thickened
whisk in yolks
simmer for 2 minutes
I hope that isn't more complicated than you are comfortable with.
If it is, you can always simply use a Lawry's marinade from the salad dressing aisle of the grocery store to give your chicken breasts great flavor in just a few minutes of soaking before slapping them on the grill.
Chicken Fajitas
Ingredients
4 Boneless, skinless chicken breast(about 1 1/2 pounds
Vegetable oil
Salt and freshly ground black pepper
3-4 teaspoons Ground cumin
3 Medium garlic cloves, minced
3 tablespoons Lime juice
1 1/2 Medium red onions, root end left intact, halved lengthwise, each half cut into 6 wedges
1 1/2 Each medium red and green bell peppers, halved, seeded, and cut into 6 wedges
8-12 laRge flour tortillas, warmed
1 cup Sour cream
2 Avocados, mashed and seasoned with lime juice and salt
Preparation
1. Heat oven to lowest setting; at the same time, heat a large (12-inch) cast-iron or heavy-bottomed nonstick skillet over medium-low heat.
2. Meanwhile, lightly pound chicken breasts to an even thickness. Coat both side of each piece of chicken with just enough oil to get the seasonings to stick. Sprinkle each side with salt, pepper, and some cumin.
3. Mix garlic and lime juice in a shallow, nonreactive baking pan, such as a Pyrex, and set near stove.
4. A few minutes before cooking, increase heat to high and turn on exhaust fan. When pan starts to send up wisps of smoke, add the 2 thickest pieces of chicken. Cook until seared on first side, about 3 minutes. Turn and cook on other side until seared, 2 to 3 minutes longer for medium. Transfer to marinade; turn to completely coat and place in warm oven. Add remaining pieces of chicken to hot skillet. Cook until seared, about 2 minutes per side for medium doneness. Transfer to marinade and turn to coat. Place in warm oven.
5. Pour off all but 2 tablespoons fat from skillet. Add onions and peppers, and saute until crisp-tender, about 8 minutes.
6. Heat the tortillas while slicing the meat, then serve immediately. Slice meat thinly against the grain. Transfer to a platter, along with peppers and onions. If you are planning to eat everything at one sitting, pour lime marinade over meat. If not, pour marinade into a small bowl and pass separately, along with tortillas, sour cream, and avocado.
You don't want much do you! there are some cracking ideas but you need effort to do them and I don't think you want or are able to do them. I would go with a simple sliced chicken sandwich with all the trimmings you like on. Or you could do a salad with chunks of chicken in. Enjoy!
1. Boil or steam some broccoli in a little salted water and drain, add the chicken and a can of cream of mushroom soup. Spread in a casserole dish and top with bread crumbs. Put in the oven at 350 for about 20 minutes or until the bread crumbs start to brown.
2. Buy or make 2 pie crusts. Mix your chicken with a bag of frozen mixed vegetables and a can of cream of chicken soup. Put that mixture in one of the pie shells and top with the other pie shell. Cut a slit in top. Bake at 375 until done. Approximately 30 - 45 minutes.
Here are 2 recipes:u can seperate the chicken to wings and breasts and add the sauces that i listed
*CHICKEN WINGS (u can add the sauce for the chicken wings)
24 chicken wings
3/4 cup soy sauce
3/4 cup dry sherry
1 1/2 teaspoons ginger
3 cloves garlic, crushed
3 tablespoons honey
6 cups vegetable or peanut oil (for frying)
Cut off tips of chicken wings if desired. Place wings into a large ziploc bag or storage container with soy sauce, sherry, ginger, garlic and honey. Stir to distribute all ingredients (except oil) and coat the chicken pieces well.
Place in refrigerator overnight, stirring around occasionally to make sure all pieces are marinated evenly.
Preheat oil to 360-365 degrees in a heavy bottom pan.
Drain wings and lower several at a time into hot oil using tongs. Do not overload fryer to prevent oil temperature from dropping too much.
Fry until golden brown. Drain on paper towels.
Recipe may be halved.
*CHICKEN BREAST WITH COCONUT SAUCE
2 tablespoons peanut or olive oil
2 tablespoons garlic, minced
3/4 cup Vidalia onions, diced
8 chicken breasts, boned, skinned, pounded to 1/2'; thickness
In a heavy bottomed skillet, saut茅 onions and garlic. Add chicken breasts and brown lightly. Do not allow garlic to brown (you might want to add it towards the end of the saut茅).
Sauce:
3/4 cup white vinegar
2 1/2 cups water
1 chicken bouillon cube
2 cloves garlic
1/2 teaspoon black pepper
1/4 teaspoon paprika
1 teaspoon oregano
1 teaspoon ground bay leaf
1/2 cup soy sauce (low sodium)
1 1/2 tablespoons sugar
In a blender, combine sauce ingredients. Add to skillet. Cover and simmer, stirring occasionally, until chicken is tender.
To Serve:
1/2 cup canned coconut milk
1/4 cup fresh parsley, chopped
Pour coconut over chicken and allow to simmer an additional 20 minutes. Place on serving dish and ladle over with sauce. Garnish with chopped parsley.
Makes 8 Servings, 1 chicken breast per serving.
how bout this paint the chicken with lemon pepper grill mates and grill it, u can find these in the grocery stores where the sell under seasoning . it simple and it taste nice.
For tonight's dinner, my cook is going to prepare some simple cooked chicken.
I asked her to make it boiled, plain, just cooked chicken!
So later on I could make something yummy to eat.
Now, does anyone have a chicken recipe for me?
Again, I have simple cooked chicken, so nothing fried or tricky.
A recipe where all I need to do is add the chicken, or grill it, etc.
Much thanks!Chicken Recipes Anyone?
Make a seeded mustard, honey and cream sauce to pour over the top. YummyChicken Recipes Anyone?
Lime-Basil Chicken:
6 tbsp veggie oil
8 chicken breast halves (maybe butterfly them)
2 Onion, chopped
2 tbsp fresh basil, chopped
1 cup dry white wine (i.e. sauv鈥?blanc)
陆 cup lime juice
陆 tsp salt
录 tsp black pepper
2 cup cream or half-n-half
4 tbsp flour
4 egg yolks
Make it happen:
Browning:
Heat oil: brown chicken breasts 4 minutes / side
Start sauce:
saute onion ~4 minutes
add %26amp; boil Basil, lime juice, wine, salt, pepper
Finish chicken:
add %26amp; simmer chicken ~ 15 minutes
remove chicken from pan
Finish sauce:
whisk cream %26amp; flour until smooth
stir into pan
bring to boil stirring constantly, until thickened
whisk in yolks
simmer for 2 minutes
I hope that isn't more complicated than you are comfortable with.
If it is, you can always simply use a Lawry's marinade from the salad dressing aisle of the grocery store to give your chicken breasts great flavor in just a few minutes of soaking before slapping them on the grill.
Chicken Fajitas
Ingredients
4 Boneless, skinless chicken breast(about 1 1/2 pounds
Vegetable oil
Salt and freshly ground black pepper
3-4 teaspoons Ground cumin
3 Medium garlic cloves, minced
3 tablespoons Lime juice
1 1/2 Medium red onions, root end left intact, halved lengthwise, each half cut into 6 wedges
1 1/2 Each medium red and green bell peppers, halved, seeded, and cut into 6 wedges
8-12 laRge flour tortillas, warmed
1 cup Sour cream
2 Avocados, mashed and seasoned with lime juice and salt
Preparation
1. Heat oven to lowest setting; at the same time, heat a large (12-inch) cast-iron or heavy-bottomed nonstick skillet over medium-low heat.
2. Meanwhile, lightly pound chicken breasts to an even thickness. Coat both side of each piece of chicken with just enough oil to get the seasonings to stick. Sprinkle each side with salt, pepper, and some cumin.
3. Mix garlic and lime juice in a shallow, nonreactive baking pan, such as a Pyrex, and set near stove.
4. A few minutes before cooking, increase heat to high and turn on exhaust fan. When pan starts to send up wisps of smoke, add the 2 thickest pieces of chicken. Cook until seared on first side, about 3 minutes. Turn and cook on other side until seared, 2 to 3 minutes longer for medium. Transfer to marinade; turn to completely coat and place in warm oven. Add remaining pieces of chicken to hot skillet. Cook until seared, about 2 minutes per side for medium doneness. Transfer to marinade and turn to coat. Place in warm oven.
5. Pour off all but 2 tablespoons fat from skillet. Add onions and peppers, and saute until crisp-tender, about 8 minutes.
6. Heat the tortillas while slicing the meat, then serve immediately. Slice meat thinly against the grain. Transfer to a platter, along with peppers and onions. If you are planning to eat everything at one sitting, pour lime marinade over meat. If not, pour marinade into a small bowl and pass separately, along with tortillas, sour cream, and avocado.
You don't want much do you! there are some cracking ideas but you need effort to do them and I don't think you want or are able to do them. I would go with a simple sliced chicken sandwich with all the trimmings you like on. Or you could do a salad with chunks of chicken in. Enjoy!
1. Boil or steam some broccoli in a little salted water and drain, add the chicken and a can of cream of mushroom soup. Spread in a casserole dish and top with bread crumbs. Put in the oven at 350 for about 20 minutes or until the bread crumbs start to brown.
2. Buy or make 2 pie crusts. Mix your chicken with a bag of frozen mixed vegetables and a can of cream of chicken soup. Put that mixture in one of the pie shells and top with the other pie shell. Cut a slit in top. Bake at 375 until done. Approximately 30 - 45 minutes.
Here are 2 recipes:u can seperate the chicken to wings and breasts and add the sauces that i listed
*CHICKEN WINGS (u can add the sauce for the chicken wings)
24 chicken wings
3/4 cup soy sauce
3/4 cup dry sherry
1 1/2 teaspoons ginger
3 cloves garlic, crushed
3 tablespoons honey
6 cups vegetable or peanut oil (for frying)
Cut off tips of chicken wings if desired. Place wings into a large ziploc bag or storage container with soy sauce, sherry, ginger, garlic and honey. Stir to distribute all ingredients (except oil) and coat the chicken pieces well.
Place in refrigerator overnight, stirring around occasionally to make sure all pieces are marinated evenly.
Preheat oil to 360-365 degrees in a heavy bottom pan.
Drain wings and lower several at a time into hot oil using tongs. Do not overload fryer to prevent oil temperature from dropping too much.
Fry until golden brown. Drain on paper towels.
Recipe may be halved.
*CHICKEN BREAST WITH COCONUT SAUCE
2 tablespoons peanut or olive oil
2 tablespoons garlic, minced
3/4 cup Vidalia onions, diced
8 chicken breasts, boned, skinned, pounded to 1/2'; thickness
In a heavy bottomed skillet, saut茅 onions and garlic. Add chicken breasts and brown lightly. Do not allow garlic to brown (you might want to add it towards the end of the saut茅).
Sauce:
3/4 cup white vinegar
2 1/2 cups water
1 chicken bouillon cube
2 cloves garlic
1/2 teaspoon black pepper
1/4 teaspoon paprika
1 teaspoon oregano
1 teaspoon ground bay leaf
1/2 cup soy sauce (low sodium)
1 1/2 tablespoons sugar
In a blender, combine sauce ingredients. Add to skillet. Cover and simmer, stirring occasionally, until chicken is tender.
To Serve:
1/2 cup canned coconut milk
1/4 cup fresh parsley, chopped
Pour coconut over chicken and allow to simmer an additional 20 minutes. Place on serving dish and ladle over with sauce. Garnish with chopped parsley.
Makes 8 Servings, 1 chicken breast per serving.
how bout this paint the chicken with lemon pepper grill mates and grill it, u can find these in the grocery stores where the sell under seasoning . it simple and it taste nice.
Subscribe to:
Posts (Atom)