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Cut chicken into pieces; cut each breast half into halves and remove skin.
Heat margarine and oil in rectangular pan 13x9x2 inches in 375 oven until
margarine is melted. Stir in remaining ingredients except chicken. Place
chicken, meaty side down, in pan, turning to coat with herb mixture. Cook
uncovered 30 minutes. Turn chicken; cook until thickest pieces are done,
about 30 minutes longer.
Mix flour and salt; dredge chicken breasts. In large skillet, brown
chicken in olive oil and remove.
Combine onion, ham and garlic and saute in same skillet over low heat
until onion is soft. (Don't let garlic stick to skillet.) Remove.
Drain all but 1 T of the oil and pour in flour left from dredging chicken;
stir a lot to make sure flour is well-blended. Return ham mixture.
Clean and devein shrimp. To ham, add beer, shrimp, parsley, paprika and
tabasco; mix well. Add chicken; cover and simmer for 20 minutes. Serve
with rice or garlic bread.
Sprinkle turkey drums with salt and pepper. Place in large crockpot. Combine
catsup , molasses, vinegar, Worcestershire sauce, hickory smoked salt and
instant minced onion. Pour over turkey. Cover and cook on Low for 7-9 hours.
Combine the buttermilk, worcestershire, mustard, and
cayenne in a shallow baking dish. Stir in the onion
and garlic and add the turkey cutlets, turning to
coat. Cover and refrigerate for at least 4 hours, or
overnight.
Preheat the oven to 350. Spread the bread crumbs on a
baking sheet and toast for about 5 minutes, until
lightly browned. Transfer to a plate and season with
salt and pepper.
Drain the turkey cutlets and discard the marinade.
Coat the cutlets with the seasoned bread crumbs,
shaking off the excess. Coat a large nonstick skillet
with cooking spray and warm over moderately high heat.
Add one-third of the cutlets and spray them lightly.
Fry the cutlets, turning once, until cooked through
and golden, about 3 minutes per side. Transfer to a
platter, cover loosely with foil, and keep warm. Wipe
out the skillet and repeat with more spray and the
remaining turkey. Serve hot, spooning gravy over the
top. Serve perhaps with dumplings or spaetzle.
Defat the chicken wings by cooking them in boiling water for 10 minutes.
Drain and set aside to cool. Preheat oven to 375 degrees. Using a large
mortar and pestle, grind together the bay leaf bits, caraway seeds, cayenne
pepper, coriander, cumin, garlic, mustard, paprika, thyme and salt for
about 10 minutes. Add the brandy and lemon or lime juice to the pulverized
herbs and stir into a thick paste. With a pastry brush, cover both sides of
each wing with the herb paste. When no more remains in the mortar, squeeze
the last few drops from the brush. Arrange the chicken wings on a baking
sheet. Bake until the skin turns deep brown and is quite crisp
approximately 30 minutes. Takes about an hour to prepare.
Heat coals or gas grill. Place chicken breast halves between 2 pieces of
waxed paper. Pound chicken to 1/8-inch thickness. Mix sugar and cinnamon.
Coat apple slices with sugar mixture. Divide apple slices among chicken
breast halves. Fold chicken around apples; secure with toothpicks.
Cover and grill chicken 4 to 6 inches from medium heat 20 to 25 minutes,
turning once, until juice is no longer pink when centers of thickest
pieces are cut. Remove toothpicks.
Mix apple cider and cornstarch in 1-quart saucepan. Cook over medium heat,
stirring constantly, until thickened and bubbly. Spoon over chicken.
Cut breasts crosswise in half. Mix egg white and water in medium bowl. Add
chicken; turn chicken to coat. Let stand 10 minutes. Heat oven to 450?.
Spray nonstick cookie sheet with nonstick cooking spray. Remove chicken
from egg white mixture; discard mixture. Mix flour, baking soda and red
pepper in plastic bag. Add 1 chicken piece at a time. Seal bag and shake
to coat chicken. Place chicken on cookie sheet; spray with cooking spray
about 5 seconds or until surface of chicken appears moist.
Bake uncovered 20 to 25 minutes or until juice of chicken is no longer
pink when centers of thickest pieces are cut. Meanwhile, prepare Chinese
Lemon Sauce. Let chicken stand 5 minutes; cut each piece crosswise into
about 5 slices. Pour sauce over chicken. Garnish with green onion and
lemon slices.
CHINESE LEMON SAUCE:
Heat broth, sugar, lemon peel, lemon juice, vinegar, corn syrup, garlic
and salt to boiling in 1-quart saucepan, stirring occasionally. Mix
cornstarch and cold water; stir into sauce. Cook and stir about 30 seconds
or until thickened. Serve warm, or cover and refrigerate up to 2 weeks.
Heat oven to 375?. Remove excess fat from chicken; flatten each chicken
breast half to 1/4-inch thickness between plastic wrap or waxed paper. Mix
salt, onion powder and dill weed; sprinkle over chicken. Place 1/4 of
asparagus spears and pepper strips crosswise on large end of each chicken
breast half. Roll tightly and secure with wooden picks. Place chicken,
seam sides down, in square pan, 8 ? 8 ? 2 inches, sprayed with nonstick
cooking spray. Cover and bake until chicken is done, about 30 minutes.
Prepare Mock Hollandaise Sauce; serve with chicken. Garnish with fresh
dill weed sprigs.
MOCK HOLLANDAISE SAUCE:
Heat margarine in 1-quart nonstick saucepan over low heat until melted.
Stir in flour and salt. Cook over low heat until mixture is smooth and
bubbly, stirring constantly; remove from heat. Mix milk and egg yolk until
smooth; stir into flour mixture. Heat to boiling, stirring constantly.
Boil and stir 1 minute. Remove from heat; stir in lemon peel and lemon
juice.
Cook tortellini as directed on package; drain. Rinse with cold water;
drain. Mix tortellini and chicken in large bowl. Shake wine, oil, lemon
juice, tarragon, sugar, salt and pepper in tightly covered container. Stir
into tortellini mixture. Cover and refrigerate at least 2 hours. Toss
tortellini mixture with salad greens and bell pepper just before serving.
Heat oven to 400?. Remove excess fat from chicken. Place chicken, meaty
sides up, in rectangular pan, 13 ? 9 ? 2 inches, sprayed with nonstick
cooking spray. Mix mustard, oil and wine; brush over chicken. Sprinkle
with pepper and mustard seed. Bake uncovered until chicken is done, about
30 minutes. Sprinkle with chopped parsley.
Mix tomatoes and broth. Let stand 30 minutes. Trim fat from chicken. Cook
mushrooms, green onions and garlic in wine in 10-inch nonstick skillet
over medium heat about 3 minutes, stirring occasionally, until mushrooms
are tender; remove mixture from skillet.
Add oil to skillet. Cook chicken in oil over medium heat until brown on
both sides. Add tomato mixture. Heat to boiling; reduce heat. Cover and
simmer about 10 minutes, stirring occasionally, until juice of chicken is
no longer pink when centers of thickest pieces are cut. Remove chicken
from skillet; keep warm.
Mix milk, cornstarch and basil; stir into tomato mixture. Heat to boiling,
stirring constantly. Boil and stir 1 minute. Stir in mushroom mixture,
heat through. Serve over chicken and fettuccine.
Continue reading "Chicken Breasts with Sun-Dried Tomato Sauce" »
Cook pasta as directed on package; drain. Mix pasta and remaining
ingredients. Serve immediately.
Mix flour, 1/2 teaspoon of the salt, the paprika and 1/8 teaspoon of the
pepper; sprinkle over chicken. Heat oil in 12-inch nonstick skillet or
4-quart Dutch oven. Cook chicken over medium heat about 15 minutes or
until brown on all sides; add water. Heat to boiling; reduce heat. Cover
and simmer 20 minutes.
Mix garlic, basil and remaining 1/4 teaspoon pepper. Add eggplant to
skillet; sprinkle with half of the garlic mixture. Add zucchini, bell
pepper and onion; sprinkle with remaining garlic mixture. Add 1 to 2
tablespoons water if necessary. Cover and simmer 10 to 15 minutes,
stirring occasionally, until juices of thickest pieces of chicken run
clear and vegetables are crisp-tender. Add tomato wedges; sprinkle with
remaining 1/2 teaspoon salt. Cover and simmer about 5 minutes or until
tomatoes are hot.
Heat oil in 10-inch skillet over medium-high heat. Cook bell peppers,
onion and garlic in oil about 5 minutes, stirring occasionally, until
peppers are almost tender. Stir in chicken, salt and pepper. Cook about 8
minutes, stirring occasionally, until chicken is no longer pink in center.
Squeeze juice from lemon over chicken mixture. Serve with couscous.
Heat oven to 375?. Place chicken, skin sides up, on rack in shallow
roasting pan. Mix remaining ingredients. Gently loosen skin from chicken
with fingers. Spread margarine mixture between breast meat and skin. Cover
breast with skin. Bake uncovered 50 to 60 minutes or until juice of
chicken is no longer pink when centers of thickest pieces are cut.
Mix wheat germ and 1 teaspoon basil in plastic bag. Add 1 chicken breast
half at a time and shake until evenly coated. Spray 10-inch nonstick
skillet with nonstick cooking spray; heat skillet over medium heat. Cook
chicken in skillet 10 minutes, turning once, until golden brown. Mix 1/4
cup hot water and the bouillon granules; pour into skillet. Cover and cook
5 to 10 minutes longer or until juice of chicken is no longer pink when
centers of thickest pieces are cut. Remove chicken from skillet; keep
warm.
Remove any chicken coating from skillet. Heat 1/4 cup water to boiling in
skillet; add lemon juice. Cook garlic in liquid in skillet 30 seconds.
Stir in remaining ingredients except rice. Cover and cook over medium heat
about 5 minutes, stirring occasionally, until vegetables are crisp-tender.
Spoon vegetables over rice. Serve with chicken.
Heat oven to 375?. Fold wings of chicken across back with tips touching.
Tie or skewer drumsticks to tail. Place chicken, breast side up, on rack
in shallow roasting pan. Insert meat thermometer so tip is in thickest
part of inside thigh muscle and does not touch bone. Roast uncovered 1
hour 15 minutes. Mix remaining ingredients; reserve half of the orange
mixture. Brush some of remaining orange mixture on chicken. Roast
uncovered about 15 minutes longer, brushing once or twice with remaining
orange mixture, until thermometer reads 180? and juice of chicken is no
longer pink when center of thigh is cut. Serve chicken with reserved
orange juice mixture.
Drain marinade from artichoke hearts; reserve marinade. Mix marinade and
wine in shallow nonmetal dish or heavy-duty resealable plastic bag. Add
chicken and peppers, turning to coat with marinade. Cover dish or seal bag
and refrigerate at least 8 hours but no longer than 24 hours.
Brush grill rack with vegetable oil. Heat coals or gas grill for direct
heat. Remove chicken and peppers from marinade; reserve marinade. Cover
and grill chicken 4 to 6 inches from medium heat 5 minutes. Turn chicken;
add peppers to grill. Cover and grill 10 to 15 minutes longer or until
peppers are tender and juice of chicken is no longer pink when centers of
thickest pieces are cut.
Strain marinade. Mix marinade, artichoke hearts, green onions and pepper.
Heat to boiling; boil and stir 1 minute. Serve artichoke sauce with
chicken and peppers.
Heat oven to 350?. Grease loaf pan, 8 1/2 ? 4 1/2 ? 2 1/2 inches, or 4-cup
ovenproof glass mold or porcelain terrine. Place chicken livers, chicken
breasts and onion in food processor. Cover and process until coarsely
ground. Add remaining ingredients except shredded apple. Cover and process
until well blended. Stir in apple.
Pour chicken mixture into mold. Cover tightly and bake 60 to 70 minutes or
until meat thermometer inserted in center reads 180?. Let stand uncovered
1 hour at room temperature. Cover and refrigerate 2 hours to set. Unmold
onto serving platter. Garnish with red onion or apple slices. Serve with
bread slices.
Cook and drain pasta as directed on package. Drain liquid from artichokes
into 10-inch skillet; heat over medium-high heat. Cook chicken in liquid 3
minutes, stirring occasionally. Stir in mushrooms. Cook 4 to 6 minutes,
stirring occasionally, until chicken is light brown and no longer pink.
Stir in artichokes and peppers.
Shake broth, wine, cornstarch, salt and pepper in tightly covered
container. Gradually stir into chicken mixture. Heat to boiling, stirring
constantly. Boil and stir 1 minute. Toss with pasta. Sprinkle with
parsley.
Heat oil in 10-inch nonstick skillet over medium-high heat. Cook onion and
garlic in oil, stirring occasionally, until onion is tender. Stir in
remaining ingredients except noodles; reduce heat to medium. Cover and
cook about 5 minutes, stirring frequently, until mixture is hot and
tomatoes are soft. Meanwhile, cook and drain noodles as directed on
package. Serve chicken mixture over noodles.
Heat oven to 450?. Spray cookie sheet with nonstick cooking spray. Mix all
ingredients except mushrooms. Fill mushroom caps with chicken mixture.
Place mushrooms, filled sides up, on cookie sheet. Bake 7 to 10 minutes or
until tops are light brown and chicken mixture is done. Serve hot.
Mix oil, basil, dill weed and garlic in medium glass or plastic dish. Add
chicken; stir to coat with marinade. Cover dish or seal bag and
refrigerate 1 to 2 hours. Remove chicken from marinade; reserve marinade.
Heat coals or gas grill. Thread chicken and vegetables alternately on each
of six 15-inch metal skewers, leaving space between each. Cover and grill
kabobs 4 to 5 inches from medium coals 10 to 15 minutes, turning and
brushing 2 or 3 times with marinade, until chicken is no longer pink in
center.
In a shallow bowl, combine cereal, flour and seasonings. Place butter in another bowl. Dip chicken in butter, then into cereal mixture. Place in a greased 11-in x 7-in x 2-in baking pan. Drizzle with remaining butter. Bake, uncovered, at 400 degrees for 20-25 minutes or until juices run clear. Yield: 4 servings.
Place chicken in an ungreased 11in x 7in x 2in baking dish. Top with tomatoes. Bake, uncovered, at 350 degrees for 50 minutes. Spoon chili over each chicken breast; bake 10 minutes longer. Top with cheese; return to the oven 3-4 min or until cheese is melted. Yield 4 servings.