Skinny Taco Chicken Chili

Total Time: 6 hrs 5 mins Preparation Time: 5 mins Cook Time: 6 hrs

Ingredients

• 1 onion, chopped
• 16 ounces black beans, rinsed drained
• 16 ounces kidney beans, rinsed drained
• 8 ounces tomato sauce
• 10 ounces frozen corn
• 3 (10 ounce) cans diced tomatoes and green chilies (mild or medium)
• 1 ounce reduced-sodium taco seasoning
• 1 tablespoon chili powder
• 24 ounces boneless skinless chicken breasts (about 3-4)
• 1/4 cup chopped fresh cilantro

Recipe

• 1 combine all ingredients (except chicken and cilantro) in a slow cooker and mix well.
• 2 place chicken breasts on the top, and press it down slightly.
• 3 cook on low for 10 hours or on high for 6 hours.
• 4 30 minutes before serving, remove chicken breasts and shred.
• 5 return chicken to slow cooker, and mix everything together.
• 6 top with fresh cilantro before serving.

Tuscan Peas

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 1 onion
• 2 cloves garlic
• 3 slices bacon
• 2 tablespoons light olive oil
• 1/2 cup chicken stock
• 1 teaspoon dried sage
• 500 g frozen peas
• fresh ground black pepper

Recipe

• 1 peel onion and chop finely.
• 2 crush, peel and chop garlic.
• 3 derind bacon and finely chop.
• 4 heat oil in a saucepan and saute onion, garlic and bacon until onion is clear.
• 5 add stock and sage and bring to the boil.
• 6 add peas and cook, covered, for 10 minutes.
• 7 season with pepper and serve without draining.

Tandoori-style Chicken

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1/2 cup plain yogurt
• 1/2 cup lemon juice (2 lemons)
• 1 small onion, grated
• 3 large garlic cloves, crushed
• 2 teaspoons chili powder
• 2 teaspoons coriander
• 2 teaspoons cumin
• 2 teaspoons salt
• 1 teaspoon ground ginger
• 1 roasting chickens, cut up or 2 split rock cornish game hens

Recipe

• 1 mix all ingredients together in a glass dish or plastic bag. close tight and refrigerate, turning occasionally, 4 hours or overnight.
• 2 place chicken, skin side up 5-7 inches from medium hot coals. grill 50-60 minutes or until done. turn every 10-15 minutes.
• 3 or cook at 350 for 45- 60 minutes.

Sopa Alenteejana

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 12 cups defatted chicken broth
• 10 garlic cloves, lightly bruised and peeled
• 10 fresh fresh cilantro stems, with stems and roots, roots lightly crushed
• 3 tablespoons extra virgin olive oil
• 4 black peppercorns
• 6 garlic cloves, coarsely chopped
• 1 tablespoon coarse salt
• lemon zest, freshly grated
• 1 cup cilantro, leaves and stems coarsely chopped
• 3 tablespoons extra virgin olive oil
• 1/4 cup extra virgin olive oil, for garnish
• 6 large eggs, at room temperature
• 6 pieces cornbread, thinly sliced and lightly toasted
• 3 tablespoons cilantro leaves, coarsely chopped for garnish

Recipe

• 1 enriched broth:.
• 2 place broth, garlic, cilantro, olive oil, and peppercorns in a large heavy pot.
• 3 bring to a boil, reducing heat to medium-low and simmer uncovered for 20 minutes.
• 4 strain broth and return it to the pot, keeping warm.
• 5 sopa:.
• 6 place garlic, salt, lemon zest in a food processor and pulse on and off until finely chopped.
• 7 add cilantro and process until just smooth.
• 8 with the machine running, drizzle in 3 tablespoons oil through the feed tube and process until just smooth.
• 9 scrape the puree into a bowl ans set aside.
• 10 bring the strained broth to a simmer and eggs one at a time in the broth for 2 minutes.
• 11 remove with slotted spoon and set aside.
• 12 poach egg:.
• 13 crack one egg into a bowl.
• 14 then give the broth a gentle stir and while the broth is whirling slide the egg into the center of the broth whirl.
• 15 repeat for each egg.
• 16 re-strain broth if desired and simmer until heated through.
• 17 to serve, place 2 tablespoons of the cilantro puree in the bottom of each of 6 shallow bowls.
• 18 lay a slice of toasted corn bread on top of each puree.
• 19 top each slice of bread with a poached egg and ladle the hot broth over the eggs.
• 20 garnish with the 3 tablespoons of chopped cilantro and drizzle each serving with a little of the olive oil.
• 21 serve immediately.

Tandoori Roast Chicken

Total Time: 2 hrs Preparation Time: 15 mins Cook Time: 1 hr 45 mins

Ingredients

• Servings: 4
• 4 lbs whole chickens
• 2 onions, thickly sliced
• 1 lemon, halved
• 3 inches piece ginger, cut in half and peeled
• 14 ounces coconut milk
• 1 small bunch cilantro, roughly chopped (or parsley)
• 1/4 cup plain yogurt
• 1 tablespoon plain yogurt
• 1 tablespoon tomato paste
• juice 1 lemon
• 1 teaspoon chili powder
• 1 teaspoon turmeric
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• 1 teaspoon ground cinnamon
• 6 garlic cloves, whizzed to a paste with the ginger or finely minced
• 2 inches ginger, whizzed to a paste with the garlic or finely minced
• 4 -6 drops red food coloring (optional)

Recipe

• 1 mix the marinade ingredients. slash the legs of the chicken a few times, then rub the marinade all over, including under the skin of the breast. marinate in the fridge for up to 24 hours.
• 2 heat oven to 400°f put the onions, lemon halves and ginger in a roasting pan. sit the chicken on top and roast for 1½ hrs or until the thigh juices run clear when tested with a skewer.
• 3 when the chicken is done, lift out of the pan, sit in a new dish, cover loosely with foil and leave to rest.
• 4 take out the ginger from the pan and discard. scrape out the roasted middles from the lemons into a food processor, add the onions and any pan juices, and whizz to a purée. scrape the purée back into the roasting pan (or in a saucepan if your pan can't go on the stove - be sure to scrape out every little bit that is in the pan!) and heat over medium heat. stir in the coconut milk and bubble gently, scraping up any chicken bits that have stuck. you can add a splash of water if the sauce is too thick.
• 5 stir in the cilantro and serve sauce with the chicken.

Spinach-stuffed Chicken Spirals

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 6 large boneless skinless chicken breast halves
• fresh ground black pepper
• 1 (10 ounce) package frozen chopped spinach, thawed
• 1 egg, slightly beaten
• 6 slices prosciutto ham (thin slices)
• 2 -3 ounces monterey jack pepper cheese, cut into 2 x 1/2 inch sticks
• 2 tablespoons butter, melted

Recipe

• 1 place each chicken breast, boned side up, between 2 pieces of plastic wrap.
• 2 working from the center to the edges, pound lightly with the flat side of a meat mallet to 1/8 inch thickness.
• 3 remove plastic wrap, and sprinkle chicken with black pepper to taste.
• 4 squeeze spinach until well-drained and almost dry.
• 5 in a small bowl, combine half of the spinach with the egg. (save the rest of the spinach for the sauteed spinach cream sauce).
• 6 spoon about 2 tablespoons of the spinach mixture onto each chicken piece, spreading evenly over the chicken.
• 7 top with a piece of prosciutto.
• 8 place a stick of cheese near the edge of the chicken breast.
• 9 fold in sides and roll up, starting from edge with the cheese.
• 10 place rolls, seam side down, into a 13x9x2 inch baking dish.
• 11 drizzle with butter.
• 12 bake, uncovered, at 375 degrees for 35-40 minutes or until chicken in no longer pink. (170 degrees).
• 13 prepare sauteed spinach cream sauce while chicken is baking.
• 14 spoon sauce over chicken breasts when serving.

Tandoori-style Chicken

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• 8 chicken pieces
• 3 -4 tablespoons plain yogurt
• 1 garlic clove, minced
• 1 teaspoon minced ginger
• 1 teaspoon ground red chili pepper
• 1 teaspoon garam masala
• 1 teaspoon paprika
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 tablespoon cilantro, chopped
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon salt
• lemon juice

Recipe

• 1 prepare chicken pieces and pat dry.
• 2 mix the spices, salt and coriander together and add the yogurt gradually until you get a good consistency (not too stiff and not too slack).
• 3 taste (it will taste salty but it'll be fine once cooked) and add lemon juice if you want.
• 4 coat the chicken with the marinade (i use a teaspoon).
• 5 leave the chicken to marinate for at least 2 hours.
• 6 preheat the oven to 220°c cook the chicken (uncovered) for 25 minutes.

Roy Rogers Crispy Fried Chicken - Copycat

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 1
• 2 tablespoons flour
• 1/2 tablespoon cornstarch
• 1 teaspoon salt
• 1/2 teaspoon accent seasoning (msg)
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon powdered sugar
• 1/8 teaspoon paprika
• 3 chicken drumsticks
• vegetable oil, for deep-fryer
• 1/2 teaspoon powdered egg whites
• 3 tablespoons milk

Recipe

• 1 pre-heat your deep fryer to 375°. in a mixing bowl, blend egg whites and milk with a wire whisk -- set aside.(make sure they're mixed thoroughly--somewhat "frothy".).
• 2 measure dry ingredients into a gallon sized zip lock type bag, close, and shake well to mix.
• 3 generously coat the drumsticks with the milk-egg mixture, and place them in the bag of seasonings. (i recommend doing 3 at a time) then shake the bag until well coated.
• 4 drop into deep fryer and allow to cook 15 minutes. (fry no more than 9 at a time -- and if cooking 9, go 18-22 min, eyeball 'em) when the drumsticks are done, they will be a dark golden brown.
• 5 remove crispy chicken and drain on a paper towel lined plate. caution! they will be very hot, so allow them to cool 5-8 minutes before serving.
• 6 note: you can remove the skin for "skinless crispy chicken" if you prefer.
• 7 note 2: try this coating recipe and cooking method with chicken tenders. just cut up boneless breasts into bite sized pieces, coat with milk-egg/seasoning and deep fry.
• 8 note 3: you can also use this coating and cooking method for wings, thighs, breasts etc. just be sure to coat well and adjust cooking time for the different sizes of chicken.

Tuscan Roast Chicken With Tomatoes, Zucchini And Olives

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• cooking spray
• 4 large lemons, thinly sliced
• 1 tablespoon lemon juice
• 2 tablespoons garlic, chopped, plus
• 20 whole garlic cloves
• 5 tablespoons extra virgin olive oil, divided
• 1 whole chicken, cut into serving pieces
• 1 1/2 teaspoons lemon pepper seasoning
• salt
• fresh ground black pepper
• 1 (20 ounce) bag frozen roasted potatoes
• 1 (20 ounce) can whole tomatoes, undrained (cut in half)
• 2 medium zucchini, thinly sliced
• 20 pitted kalamata olives
• 1 tablespoon fresh rosemary, chopped
• 1/2 cup pecorino romano cheese, grated

Recipe

• 1 preheat oven to 400 degrees f. coat a roasting pan with cooking spray. line pan with lemon slices.
• 2 in a smal bowl, stir together lemon juice, chopped garlic, lemon pepper seasoning, and 4 tablespoons olive oil. rinse the chicken pieces and pat dry with paper towels. place the chicken pieces on lemon slices and lightly brush chicken with some garlic-lemon mixture (reserve remaining garlic-lemon mixture). season to taste with salt and pepper.
• 3 toss potatoes with tomatoes, zucchini, olives, rosemary and remaining 1 tablespoons olive oil until well coated. arrange vegetables and whole garlic cloves around chicken, reserving liquid from the vegetables in case the pan dries out during baking.
• 4 bake for 20 minutes. brush with reserved garlic-lemon mixture and bake until chicken is cooked through, another 20-25 minutes; add vegetable juices if necessary.
• 5 serve chicken with vegetables drizzled with pan juices and cheese.

Pot Luck Chicken

Tandoori-style Chicken Drumsticks

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 12 chicken drumsticks (about 2 1/2 to 3-pounds)
• 1/2 cup onion, chopped
• 6 garlic cloves
• 1 teaspoon garlic, minced
• 2 1/2 tablespoons fresh ginger, chopped
• 1 teaspoon serrano pepper, finely chopped (or jalapeno)
• 1/4 cup vegetable oil, plus extra for brushing
• 1 tablespoon sweet paprika
• 2 1/4 teaspoons salt
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1/2 teaspoon cayenne pepper
• 1 1/2 cups yogurt, plain whole-fat
• 2 1/2 tablespoons lemon juice, freshly squeezed
• 1/2 teaspoon kosher salt
• 3/4 teaspoon fresh ground pepper
• 1/4 cup fresh mint leaves, chopped
• 1 tablespoon honey

Recipe

• 1 place the chicken in a gallon-size resealable plastic bag.
• 2 combine the onion, 6 garlic cloves, 2 tablespoons chopped fresh ginger, serrano pepper, and oil in a blender, and process on high speed until it forms a smooth paste. add the paprika, 1 1/2 teaspoons salt, cumin, turmeric, coriander, garam masala, and cayenne, and continue to process until well blended. add 1 /2 cup yogurt and 1 tablespoon lemon juice, and process again to form a smooth sauce, scraping down the sides of the bowl as necessary. pour the marinade over the chicken, seal the bag, and refrigerate for at least 4 hours and up to 24 hours, turning the chicken occasionally.
• 3 preheat the oven to 500 degrees f. line a large rimmed baking sheet with parchment paper.
• 4 remove the chicken from the marinade, pat it dry with paper towels, and arrange in one layer on the baking sheet. brush the chicken on one side with just enough vegetable oil to coat and season it with the salt and 1 /4 teaspoon pepper. place the chicken in the oven and cook for 15 minutes. turn the chicken pieces on the other side and continue to cook 10 to 15 minutes longer until nicely browned and cooked through and an instant- read thermometer inserted into the thickest part of the drumstick (without touching the bone) registers 165 degrees f. remove the chicken from the oven and let it rest briefly.
• 5 while the chicken is cooking, make the yogurt dipping sauce by combining the remaining 1 cup yogurt, mint, honey, minced garlic, the remaining 1 1 /2 teaspoons ginger, 1 1/2 tablespoons lemon juice, 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper in a bowl and stirring until well incorporated. serve with the chicken.

Tuscan Lamb Chops

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 3/4 teaspoon seasoned pepper
• 4 boneless lamb chops (1 in thick)
• 1 tablespoon olive oil
• 3 -4 cloves garlic, minced
• 1/3 cup balsamic vinegar
• 1/3 cup low sodium chicken broth
• 3 plum tomatoes, seeded and diced
• 2 tablespoons capers
• fresh parsley (to garnish) (optional)

Recipe

• 1 combine first 3 ingredients in a shallow dish; dredge lamb chops in flour mixture.
• 2 cook lamb chops in hot oil over medium high heat 1 to 2 minutes on each side or until golden brown.
• 3 remove chops from skillet.
• 4 add garlic to skillet, and saute 1 minute.
• 5 add vinegar and broth, stirring to loosen particles from bottom of skilled; stir in tomatoes and capers.
• 6 return lamb chops to skillet; bring sauce to a boil.
• 7 cover, reduce heat, and simmer 4-5 minutes or until lamb is done.
• 8 serve lamb chops with tomato mixture.
• 9 garnish, if desired.

Tandoori Style Chicken

Total Time: 8 hrs 40 mins Preparation Time: 8 hrs Cook Time: 40 mins

Ingredients

• Servings: 6
• 6 tablespoons fresh lime juice
• 1/3 cup plain yogurt
• 1 -2 jalapeno chiles or 1 -2 serrano chili, seeded and minced
• 1 1/2 teaspoons salt
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon ground ginger
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 2 tablespoons vegetable oil
• 3 lbs skinless chicken legs or 3 lbs skinless chicken thighs

Recipe

• 1 stir together lime juice, yogurt, minced chiles, salt, turmeric, coriander, cumin, ginger, garlic, cayenne, cinnamon, cloves, and 1 tbsp of oil in a mixing bowl.
• 2 cut slits across the meat of chicken and rub spice mixture all over chicken.
• 3 marinate chicken in this mixture for 8 hours or overnight.
• 4 preheat the last tbsp of oil in the bottom of a roasting pan and layer chicken pieces in the bottom of pan.
• 5 bake 425f for 35-40 minutes or until chicken is done (you may want to check the chicken about 5-8 minutes before and it may even cook longer than the 40 min, depending on size of pieces).

Sauteed Chicken With Cream Sauce (paulet Saute A La Creme)

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• 2 1/2-3 lbs frying chicken, cut up
• 5 tablespoons butter
• 2 tablespoons vegetable oil
• salt
• fresh ground black pepper
• 1 cup sliced mushrooms
• 1/4 cup dry wine
• 3/4 cup heavy cream
• 2 tablespoons finely chopped fresh parsley

Recipe

• 1 brown the chicken in 4 tblsp. of the butter and the oil in a heavy 8-10 inch skillet or saute pan.
• 2 pour off all but a thin film of fat, return the chicken to the skillet and season it. cover the skillet tightly and cook over high heat until the fat splutters. immediately reduce heat and cook chicken slowly, basting it with pan juices every 7-8 minutes.
• 3 after 30 minutes, or when chicken is tender, remove it from the skillet and arrange pieces attractively on a heated serving platter.
• 4 add the mushrooms to the skillet and toss for 2 minutes, then pour in the wine and boil over high heat, stirring in any browned bits that cling to the pan.
• 5 when the wine has almost cooked away, stir in the cream and cook it briskly for at least 3 or 4 minutes until it has reduced and thickened slightly. taste and correct seasoning.
• 6 remove from heat and stir in the parsley, add the remaining 1 tblsp. of butter and tip pan back and forth to blend it into the sauce. pour the sauce and mushrooms over the chicken and serve at once.

Sauteed Collard Greens

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 24 ounces fresh collard greens, coarsely chopped (feel free to substitute turnip greens)
• 2 tablespoons butter
• 1/2 cup onion, finely diced
• crushed red pepper flakes, season to your taste
• 1/2 cup chicken stock, homemade is best
• kosher salt
• black pepper, freshly cracked

Recipe

• 1 wash greens thoroughly, making sure all dirt and grit have been removed.
• 2 in a large saucepan, place collards in hot water for 3 minutes, remove and drain.
• 3 in a large skillet, melt butter, then add onions and crushed red pepper flakes, saute.
• 4 once onions are tender, add collard greens and chicken stock to the pan.
• 5 cook on high heat, stirring occasionally for 5 to 7 minutes. test a piece of the greens -- if you want yours more tender, cook longer, adding more stock or water to keep them from burning. season with salt and pepper to taste.

Royal Chicken

Total Time: 2 hrs 45 mins Preparation Time: 2 hrs 15 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 (5 lb) chicken, cooked
• 1 tablespoon vegetable oil
• 2 -3 ounces finely chopped sweet onions
• 1 tablespoon curry paste
• 1 tablespoon tomato puree
• 4 ounces red wine
• 1 bay leaf
• 1/2 freshly squeezed, lemon, juice of
• 4 cans apricot halves, drained & chopped
• 1 1/4 cups mayonnaise
• 4 -5 ounces heavy whipping cream
• salt and pepper
• watercress (to garnish) or parsley (to garnish)

Recipe

• 1 remove the flesh from the cooked chicken and cut into small pieces.
• 2 in a small saucepan, heat the oil, add the onion and cook for about 3 minutes, until softened.
• 3 add the curry paste, tomato puree, wine, bay leaf and lemon juice.
• 4 simmer, uncovered, for about 10 minutes until well reduced.
• 5 strain and leave to cool.
• 6 puree the chopped apricot halves in a blender or food processor or through a sieve.
• 7 beat the cooled sauce into the mayonnaise with the apricot puree.
• 8 whip the cream until it forms stiff peaks and fold into the mixture.
• 9 season, adding a little extra lemon juice if necessary.
• 10 fold in the chicken pieces.
• 11 garnish with watercress or parsley to serve.

Spinach-stuffed Chicken Breasts

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 1/2 cups water
• 6 tablespoons kraft roasted red pepper italian parmesan dressing, divided
• 1 (10 ounce) package chopped spinach leaves, stems removed
• 1 (6 ounce) package chicken stuffing mix
• 1/4 cup coarsely chopped roasted red pepper
• 6 small boneless skinless chicken breast halves, pounded to 1/4-inch thickness (1-1/2 lb.)
• 1/2 cup kraft shredded mozzarella cheese

Recipe

• 1 pound chicken breasts to 1/4-inch thickness.
• 2 preheat oven to 350°f bring water and 2 tablespoons of the dressing to boil in large skillet on medium-high heat. stir in spinach, stuffing mix and peppers; cover. remove from heat. let stand for 5 minutes. set aside.
• 3 place chicken, top-sides down, on large cutting board; spread evenly with stuffing mixture. starting at one of the short ends, tightly roll up each chicken breast. place, seam-sides down, in 13x9-inch baking dish. brush with remaining 1/4 cup (4 tbsp.) dressing.
• 4 bake 30 minute sprinkle with cheese. bake an additional 5 minute or until cheese is melted and chicken is cooked through (170°f).

Tangerine Chicken Stir-fry (gluten/casein Free)

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 2 tablespoons olive oil
• 2 chicken breasts, cut into bit sized pieces
• 1 red bell pepper, sliced thinly
• 2 cups snow peas
• 4 tablespoons braggs liquid aminos or 4 tablespoons gluten-free soy sauce
• 2 tablespoons vegetable cocktail or 2 tablespoons tomato juice
• 2 tablespoons water
• 1 tablespoon tomato paste
• 1 tangerine, juice of
• 1 tangerine, zest of
• 1 1/2 teaspoons cornstarch
• 2 large tangerines
• 3 cups bean sprouts

Recipe

• 1 heat oil in a wok or fry pan. saute chicken until almost cooked through.
• 2 add pepper and snow peas to the pan, and fry until chicken is cooked through and veggies are tender.
• 3 mix together aminos, juice, water, paste, zest and juice of tangerine and cornstarch, then add tot he pan and stir until thickened.
• 4 peel and cut tangerines into segments, and add to pan with bean sprouts. cover for a few minutes if you like your sprouts on the more tender side (as i do).

Spinach-stuffed Mushrooms

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 20
• 1 (6 ounce) package stove top stuffing mix, for chicken
• 1 1/2 cups hot water (for our family, i would use low-sodium chicken broth)
• 40 fresh mushrooms (about 2 pounds)
• 2 tablespoons butter
• 2 garlic cloves, minced
• 1 (10 ounce) package frozen chopped spinach, thawed and well-drained
• 1 cup shredded low-moisture part-skim mozzarella cheese
• 1 cup grated parmesan cheese

Recipe

• 1 heat oven to 400°. mix stuffing mix and water (broth). remove mushroom stems; chop stems. melt butter in skillet. add stems and garlic; cook and stir until tender. add to stuffing with spinach and cheeses; mix well.
• 2 spoon into mushroom caps. place in shallow baking pan.
• 3 bake 20 minutes, or until tender.

Tangy Apple Curry Chicken And Veggie Stew

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1 onion, chopped
• 1 -2 tablespoon minced fresh garlic
• 1 tablespoon fresh minced ginger (or 1 teaspoon ground ginger)
• 1 tablespoon curry powder (or to taste)
• salt and pepper
• ground cinnamon
• 2 lbs chicken thighs (about 8)
• 1/2-1 teaspoon grated fresh lemon rind
• 2 tablespoons lemon juice (or dry wine)
• 1/4 cup flour
• 1 1/2 cups milk or 1 1/2 cups half-and-half cream
• 1/2 cup good quality chicken broth (can use up to 1 cup)
• 2 cups chopped carrots (or 1 cup of each) or 2 cups peeled sweet potatoes (or 1 cup of each)
• 2 small tart apples, chopped

Recipe

• 1 in a large skillet, saute for 2 minutes.
• 2 add garlic, ginger, curry powder, salt, pepper and a pinch of cinnamon; cook, stirring for 2 minutes, or until onion is softened.
• 3 add the chicken thighs; brown for 5 minutes on each side, adding more oil if necessary to prevent burning, leave in the pot.
• 4 reduce heat to medium; stir in lemon rind and lemon juice or wine (if using).
• 5 cook, stirring and scraping up any brown bits.
• 6 in a bowl, whisk flour into milk or half and half cream.
• 7 gradually stir in the milk/flour mixture with the chicken stock into the pot.
• 8 add in the chopped carrots.
• 9 bring to a simmer, stirring constantly.
• 10 reduce heat to med-low; cover, and simmer for 20 minutes, stirring occasionally, or until the chicken is no longer pink, and carrots are tender.
• 11 stir in apples; cook, uncovered, for 5-7 minutes or until heated through, and stew is thickened.

Tandoori Ranch Chicken Kebabs #rsc

Total Time: 6 hrs 10 mins Preparation Time: 6 hrs Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 1/2 lbs boneless skinless chicken breasts
• 2 various colors bell peppers, cut into chunks
• 1 large fresh lemon, cut into wedges
• 1 1/2 cups coarsely chopped shallots or 1 1/2 cups red onions
• wooden skewers, soaked or metal skewer
• 1/2 cup thick greek yogurt
• 1/4 cup hidden valley® original ranch® dressing
• 2 tablespoons fresh lemon juice
• 1 tablespoon minced fresh chives
• 1 teaspoon curry powder
• 1 teaspoon sweet paprika
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground coriander
• 1/2 cup thick greek yogurt
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon curry powder
• 1/2 teaspoon hidden valley original ranch seasoning mix

Recipe

• 1 flatten chicken between sheets of plastic wrap with meat mallet or heavy rolling pin to about 1/4-1/2 inch thick; cut into strips as wide as your thumb.
• 2 mix yogurt, ranch dressing, lemon juice, chives, curry powder, paprika, cinnamon and ground coriander together in a bowl until smooth.
• 3 place chicken and marinade into a ziplock bag, remove all air, and work marinade around the chicken strips.
• 4 refrigerate chicken in marinade at least 6 hours or overnight.
• 5 thread chicken and vegetables and a lemon wedge onto skewers and grill over medium hot coals for 8-10 minutes, turning once. may use broiler if you like.
• 6 serve hot with rice pilaf as a main dish or curry dip if serving as appetizer. to prepare dip, whisk dip ingredients together and refrigerate for about an hour before serving.

Tandoori Lamb Kebabs With Raita And Couscous

Total Time: 35 mins Preparation Time: 30 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 800 g lamb fillets (depending on appetites my hubby and son will eat 3 to 4 kebabs each where as i'm happy with 2)
• 3 tablespoons tandoori paste (i use rajah brand)
• 150 g plain yogurt, pot
• 1 tablespoon lemon juice
• 300 g plain yogurt
• 1 medium cucumber, seeded and chopped (120g)
• 1 1/2 tablespoons fresh mint, finely chopped
• 1 teaspoon mint sauce
• 2 (100 g) packages quick cook instant couscous (the brand i buy come in 100g individual sachets for 4 servings it is between 150g-200g )
• 1 teaspoon vegetable stock powder
• 1 small red pepper, finely chopped
• 1/2 small yellow pepper, finely chopped
• 1 small red onion, finely chopped
• 3 green onions, thinly sliced
• 2 tablespoons fresh mint, finely chopped
• 3 tablespoons fresh parsley, finely chopped
• 1 tablespoon wine vinegar
• 2 tablespoons lemon juice
• 3 tablespoons olive oil

Recipe

• 1 prep time does not include marinating time.
• 2 chop lamb into about 1 inch cubes, combine paste, yogurt and lemon juice, add lamb and marinate several hours or overnight.
• 3 either thread lamb on metal skewers or if using wooden skewers make sure they are soaked for 20-30 min's in water to prevent burning during cooking.
• 4 cook lamb on bbq or grill 4-6 inches from heat until cooked as desired. (approx 5-10 min's a side, medium rare-medium well).
• 5 raita.
• 6 in a medium size bowl combine yogurt, cucumber, mint and mint sauce mix well and refrigerate until needed.
• 7 couscous.
• 8 if using quick cooking sachets i add 1 teaspoon of chicken stock powder to the water, bring to boil and add the sachets for a couple of minutes. remove from pan and add couscous to a large bowl and fluff. if using another type of couscous prepare according to packet.
• 9 add both peppers, red and green onions, mint and parsley combine well.
• 10 combine vinegar, lemon juice and olive oil in screw top jar shake well. pour over couscous and mix well.
• 11 to serve place couscous on plate top with kebab and drizzle with raita.

Tangerine Chicken

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 3 tablespoons butter
• 4 boneless skinless chicken breast halves
• salt and pepper
• 2 tablespoons flour
• 1 cup orange juice concentrate, mixed with
• 1/2 cup water
• 1/4 teaspoon cinnamon
• 3 tangerines, peeled and sectioned
• 1 tablespoon grated tangerine peel

Recipe

• 1 in a large frying pan, melt butter over high heat. add chicken and season with salt and pepper. cook, turning once, until chicken is cooked through, 8-10 minutes. remove chicken.
• 2 add flour to fat in pan. cook, stirring for 1-2 minutes.
• 3 whisk in orange juice. bring to a boil, reduce heat and simmer, stirring, until sauce is smooth and thick, about 2 minutes.
• 4 season with cinnamon and salt and pepper to taste.
• 5 return chicken to pan and turn to coat with the sauce. mix in tangerines and peel and serve hot.

Spicy "creamed" Corn (dairy-free)

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 10 -12 ears fresh corn, husked
• 3/4 cup chicken broth or 3/4 cup vegetable broth or 3/4 cup water, divided
• 2 tablespoons grapeseed oil or 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped (about 1 cup)
• 1 serrano chili, minced (about 1 tbl)
• 1 -2 tablespoon fresh lime juice or 1 -2 tablespoon lemon juice, to taste
• 1 tablespoon shredded fresh basil (or other herbs) or 1 tablespoon chopped fresh cilantro (or other herbs)
• salt
• ground black pepper

Recipe

• 1 carefully cut the kernels off the ears, sawing down with a serrated knife. you should have about 6 cups kernels. remove seeds and ribs from chili, if you wish.
• 2 in a blender, combine 1 cup of the kernels and 1/2 cup of the broth. puree until smooth. set aside.
• 3 in a large skillet over medium, heat the oil. add the onion and a pinch of salt, reduce the heat to moderately low and cook, stirring occasionally until golden, about 8 minutes.
• 4 add the remaining corn kernels and another pinch of salt. saute for 3 minutes.
• 5 add the chili and pureed corn then bring the mixture to a simmer and cook for 2 minutes.
• 6 stir in the remaining broth, the lime juice and basil or cilantro or herbs of your choice. season with salt and pepper and simmer for another minute.

Tandoori-style Roast Chicken

Total Time: 2 hrs 30 mins Preparation Time: 1 hr Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 2 1/2-3 lbs whole chickens
• 1 1/2 teaspoons ground coriander
• 3/4 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon pepper
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 16 ounces plain nonfat yogurt
• 1 tablespoon paprika
• 1 tablespoon grated gingerroot
• 1 tablespoon lemon juice
• 1/3 cup finely chopped onion
• 2 cloves garlic, minced
• 2 tablespoons water
• 1/2 cup chopped seeded cucumber
• 1 tablespoon diced pimento, drained
• snipped fresh cilantro (optional)
• lemon wedge (optional)
• onion, wedges (optional)

Recipe

• 1 place washed and cleaned chicken in a plastic bag in a shallow bowl; set aside.
• 2 combine coriander, cumin, salt, cardamon, pepper, cinnamon and cloves in a small bowl; set aside.
• 3 combine 1 tbsp of the spice mixture, 8 ozs of the yogurt, paprika, gingerroot, and lemon juice.
• 4 pour over the chicken in the plastic bag, close bag and chill for 4-24 hrs, (longer the better) .
• 5 cook onion, garlic and remaining spice mixture in the water in a small saucepan for 5 mins and do not drain.
• 6 allow to cool.
• 7 then stir in remaining 8 ozs of yogurt then cover and chill.
• 8 once chicken marinated, remove from marinade; discard marinade.
• 9 roast on a rack in a shallow roasting pan at 375 for 1 1/4 to 1 1/2 hours or until done.
• 10 stir in cucumber and pimiento into the chilled yogurt sauce and serve with chicken.
• 11 if desired, garnish serving platter with cilantro, lemon wedges and onion wedges!
• 12 enjoy!

Spinach-stuffed Chicken Breast

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 2
• 4 chicken breasts, pounded thin
• 1 box frozen chopped spinach (thawed and drained)
• 12 slices just cooked bacon (not crisp)
• shredded cheddar cheese
• garlic powder
• fresh ground pepper
• 4 tablespoons ranch dressing
• grated parmesan cheese

Recipe

• 1 lay chicken flat.
• 2 using three strips of bacon, cover the chicken breast.
• 3 place 1/4 of the spinach at the thick end of the chicken breast.
• 4 season with garlic powder and sprinkle with cheddar cheese (not too much).
• 5 roll the chicken and secure with two toothpicks.
• 6 place in greased pie plate.
• 7 repeat with other 3 breasts.
• 8 pour ranch dressing on top (about 1 tbsp per roll) and sprinkle with parm cheese.
• 9 bake at 350 for 35-45 minutes or until chicken is done.

Sauteed Chicken With Gnocchi In Sage-brown Butter Sauce

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 lb boneless skinless chicken breast
• 1 (16 ounce) box gnocchi
• 2 tablespoons unsalted butter
• 2 tablespoons fresh sage leaves, thinly sliced
• 1 teaspoon grated fresh lemon zest
• 1 tablespoon lemon juice
• 2 tablespoons grated low-fat parmesan cheese

Recipe

• 1 bring water to a boil for the gnocchi.
• 2 preheat skillet over medium heat.
• 3 coat skillet with olive oil cooking spray.
• 4 salt and pepper the chickent breast and place in skillet cooking on each side until brown.
• 5 remove from skillet and cover with foil.
• 6 cook the gnocchi according to package directions.
• 7 meanwhile, melt the butter in the skillet that the chicken was cooked in over medium heat. add the sage and cook, stirring occasionally, until the butter just begins to brown, 4-5 minutes.
• 8 add the zest, lemon juice, salt and pepper to tasts; cook 15 seconds. add the gnocchi and cook, tossing, until coated, about 30 seconds. sprinkle with the parmesan cheese. divide gnocchi and chicken into 4 equal servings.

Torihamu Or Homemade Chicken "ham"

Total Time: 49 hrs Preparation Time: 48 hrs Cook Time: 1 hr

Ingredients

• 8 ounces boneless whole skinless chicken breast halves
• 1 tablespoon honey
• 1 1/2 teaspoons sea salt
• fresh coarse ground black pepper (optional)
• dried herbs (optional)

Recipe

• 1 trim off any fat or sinews on the chicken breasts. you may want to cut them in half if they are much bigger than half a pound each.
• 2 in a sturdy ziplock bag or vacuum sealing bag, combine honey and salt.
• 3 put the chicken breasts in, one by one, and squish them around in the bag to completely coat them completely with the honey-salt mixture.
• 4 at this point you can add the black pepper and/or any herbs or spices that you like to the bag with the chicken.
• 5 squeeze out as much air as you can, or suck the air out with your vacuum packing appliance. seal the bags, and leave the chicken to marinate in the refrigerator for 48 hours or 2 full days.
• 6 once they are done marinating, soak in plenty of cold water for 1 hour. this soaking process gets rid of excess salt, or de-salinates them, while still leaving enough salt in them so that they are nicely flavored.
• 7 after washing and soaking the chicken breasts, wipe off any excess moisture with paper towels. you can roll up the chicken breasts and tie them up with kitchen twine to get a nice round shape, or just leave the breasts as-is.
• 8 poach or bake the chicken.
• 9 poaching method: put the chicken into the hot and barely simmering water. cook for 5 minutes, then put a tight fitting lid on the pot and turn the heat off. leave the chicken to poach for at least an hour. some people recommend leaving the chicken in until the water has cooled down.
• 10 oven method: preheat the oven to 120 °c / 250 °f. yes, itâ??s quite a low temperature - youâ??ll be cooking the chicken slowly, so that it doesnâ??t get dried out. line a baking sheet with kitchen cooking parchment or a non-stick baking liner, or lightly oil the sheet. put the breasts on the lined baking sheet. bake the chicken breasts for 35 to 40 minutes, until the surface is a very light brown.take the chicken out and leave to cool on a plate.

Twice Grilled Chicken Fajitas

Total Time: 1 hr 10 mins Preparation Time: 1 hr Cook Time: 10 mins

Ingredients

• Servings: 6
• 2 teaspoons fajita seasoning mix (more to taste if desired)
• 1 orange, juiced
• 1/2 cup cilantro, chopped
• 1/2 cup olive oil
• 1/2 cup lime juice
• 1 lb skinless boneless chicken breast (can use chicken tenders)
• 1 large red onion, thinly sliced
• 2 large green bell peppers or 2 large red bell peppers, cut into thin strips
• 12 (10 inch) flour tortillas, softened
• sour cream (optional)
• monterey jack cheese (optional)
• guacamole (optional)

Recipe

• 1 combine first five ingredients; mix well. add chicken to marinade and marinate 30 to 60 minutes.
• 2 remove meat from marinade. heat grill and cook until done, about 4-5 minutes on each breast side. tenders may take less time.
• 3 remove to cutting board and slice into long strips.
• 4 while meat is cooking, lightly sauté the onion and peppers in reserved marinade. (note: you can sauté on the grill in a cast-iron skillet.).
• 5 place some of the chicken and onion/pepper mixture on each flour tortillas. you can add cheese, also, roll tortilla around filling and if necessary, fasten with a wooden pick to keep fajita together.
• 6 place rolled fajitas back on grill and baste with reserved marinade. cook just until golden brown on all sides.
• 7 serve with sour cream, cheese and guacamole, if desired.

Stuffed Chicken Cutlets (oamc)

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 8 ounces feta cheese
• 1/2 cup roasted red pepper, rinsed and patted dry
• 3 scallions, thinly sliced
• 1 teaspoon oregano
• 1 teaspoon basil
• 16 chicken cutlets
• salt and pepper, to taste
• 2 cups tomato sauce (optional)

Recipe

• 1 combine feta, peppers, scallions, oregano, and basil in a medium bowl.
• 2 place cutlets on a flat surface, smooth side down. spoon about 2 tbsp of feta mixture into the center of each cutler and the fold short sides in and then long sides creating a packet. arrange packets, seam side down on a wax paper lined baking sheet making sure they do not touch each other. freeze until firm-about an hour. place into a ziploc bag, label and date. these can be frozen up to 8 weeks.
• 3 to serve: preheat oven to 400°f
• 4 lightly grease two baking sheets and place frozen cutlets, seam side down. lightly season with salt and pepper and bake for 30-40 minutes or until chicken is cooked through. if desired, top with warmed tomato sauce.

Stuffed Cornish Game Hens With Swiss Chard

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1/4 cup extra virgin olive oil
• 1 large shallot, finely chopped
• 4 slices soft whole grain bread, cut into small cubes
• 2 ounces sliced prosciutto, chopped
• 2 ounces dried mango, chopped
• 1 (14 1/2 ounce) can chicken broth
• 4 cornish hens
• 1/4 cup flour
• 6 garlic cloves, coarsely chopped
• 2 lbs swiss chard, sliced

Recipe

• 1 preheat the oven to 325°. in a medium skillet, heat 1 tablespoon olive oil over medium heat. add the shallot and cook until softened.
• 2 add the bread cubes, prosciutto and mango. stir in 1/2 cup chicken broth; remove from the heat and let cool. stuff each hen with one quarter of the mixture and tie the legs together with kitchen string.
• 3 sprinkle the flour on the hens. in a large dutch oven, heat 2 tablespoons olive oil over medium heat. add half the garlic and cook for 1 minute.
• 4 add the hens and cook, turning once, until browned. arrange the hens breast side up, add the remaining chicken broth, cover and bring to a simmer.
• 5 transfer to the oven and cook until an instant-read thermometer registers 160° when inserted in the thigh, about 55 minutes. transfer the hens to a platter and tent with foil.
• 6 transfer the cooking liquid to a small bowl, reserving the dutch oven. let the liquid settle, then skim the fat from the surface; discard.
• 7 in the dutch oven, heat the remaining 1 tablespoon olive oil and garlic over medium heat. add the chard and cook until wilted, about 3 minutes. serve alongside the hens with the reserved juices.

Stuffed Chicken Breasts With Mushroom Cream Sauce

Total Time: 1 hr 25 mins Preparation Time: 35 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 12 (6 ounce) boneless chicken breasts, skinned and trimmed
• 12 prosciutto, slices (thin)
• 3/4 lb bel paese cheese, cut into 12 oblongs
• 24 asparagus spears, blanched 1 minute and trimmed to 4-inch lengths
• 3/4 lb freshly grated mixed parmesan and romano cheese
• 1/2 cup minced fresh parsley
• olive oil
• all-purpose flour
• 1 lb mushroom, thinly sliced
• 3/4 cup dry marsala
• 6 cups whipping cream
• salt & freshly ground black pepper

Recipe

• 1 pound chicken breasts between sheets of waxed paper to thickness of 1/4 inch.
• 2 arrange chicken breasts shiny side down.
• 3 cover each with 1 prosciutto slice, set bel paese cheese oblong in center, place 2 asparagus spears beside cheese and sprinkle with about 3 tablespoons parmesan mixture, then parsley. roll up tightly.
• 4 preheat oven to 350 degrees.
• 5 heat thin layer of oil in large skillet over medium heat.
• 6 dredge chicken rolls in flour, shaking off excess.
• 7 arrange seam side down in skillet and brown on both sides.
• 8 transfer to baking sheet; pour oil over- do not wash skillet.
• 9 bake chicken until tender, about 15 minutes.
• 10 meanwhile, set skillet over high heat.
• 11 add mushrooms and marsala.
• 12 tilt pan, heat wine and ignite.
• 13 when flames subside, boil until liquid is reduced by half.
• 14 add cream and boil until reduced to saucelike consistancy; season with salt and pepper.
• 15 to serve, set 2 chicken rolls on each plate, spoon marsala sauce over and serve.

The Good Fork's Hot Wings

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1 cup sour cream
• 1/4 cup plus 1 tablespoon rice vinegar
• 3 scallions, and tender green parts only, thinly sliced
• kosher salt & freshly ground black pepper
• 1 cup sriracha chili sauce
• 1 tablespoon sambal oelek or 1 tablespoon other asian chili sauce
• 1/2 cup cold unsalted butter, cut into 8 pieces
• vegetable oil, for frying
• 3 lbs chicken wings, tips discarded, wings cut in half at the joint

Recipe

• 1 in a bowl, mix the sour cream with 2 tablespoons of the rice vinegar and the scallions. season with salt and pepper. cover and refrigerate.
• 2 in a saucepan, combine the sriracha, sambal oelek and the remaining 3 tablespoons of rice vinegar and bring to a boil. remove from the heat and whisk in the butter until melted; keep warm.
• 3 in a large pot, heat 2 inches of oil to 375°. pat the wings dry and fry in batches until crisp and cooked through, about 5 minutes. drain on paper towels and season with salt and pepper. transfer to a large bowl. pour the hot chile sauce over the wings and toss to coat. serve with the dipping sauce.

Stuffed Chicken Breasts With Marsala Cream Sauce

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil, divided
• 8 ounces sliced mushrooms, finely chopped
• 1/3 cup shallot, minced
• 1 cup fresh baby spinach
• 2 tablespoons fresh parsley, chopped
• 1/3 cup breadcrumbs
• 1 egg
• 1/2 teaspoon salt, divided
• 1/2 teaspoon fresh ground pepper, divided
• 1 lb skinless chicken breast half (4 breasts)
• 1/4 cup all-purpose flour
• 1/2 cup marsala wine
• 1 ounce sauce mix (1/2 of a 1.8 oz package such as knorr)
• 1/2 cup fat-free low-sodium chicken broth
• 1/2 cup nonfat milk
• 1/2 tablespoon lemon juice

Recipe

• 1 preheat oven to 400°f.
• 2 heat 1 tsp oil in a large non stick skillet over medium-high heat. add mushrooms and shallot; cook 6 minutes. add spinach and parsley; cook 1 minute. transfer to a bowl. stir in bread crumbs, egg , 1/4 tsp salt, and 1/4 tsp pepper.
• 3 sprinkle chicken with 1/4 tsp each salt and pepper. insert a clean, sharp knife into the thickest side of each chicken breast. make a 2 inch slit. cut to, but not through the opposite side. holding the knife blade parallel to the cutting board, guide the blade around the inside, creating a pocket. be careful not to cut through the sides.
• 4 divide the mushroom mixture between the 4 breasts. stuff into the pockets.
• 5 wipe the pan clean with paper towels. heat 2 tsp oil in pan over medium heat; add chicken. cook 5 minutes, turning frequently, until browned. transfer chicken to a baking sheet lined with foil. bake for 13 minutes or until done at 400°f.
• 6 add wine to pan; cook 2 minutes over medium heat, scraping pan to loosen bits.
• 7 whisk together cream sauce mix, broth, and milk; add to pan. bring to a boil; reduce heat, and simmer 1 minute. stir in lemon juice.
• 8 spoon sauce onto serving plates; arrange chicken over sauce.
• 9 yields 4 servings: 1 breast and about 1/4 cup sauce).

Twice-baked Sweet Potatoes

Total Time: 1 hr 5 mins Preparation Time: 10 mins Cook Time: 55 mins

Ingredients

• Servings: 4
• 4 large sweet potatoes, scrubbed well
• extra virgin olive oil, for drizzling (evoo)
• salt & freshly ground black pepper
• 1 lb chorizo sausage, usually one package, casing removed and sliced into half moons
• 1/2 cup chicken stock (eyeball it)
• 3 tablespoons butter, softened
• 1 cup pumpkin puree
• 1 garlic clove, grated
• 1 chipotle chile in adobo, finely chopped, plus
• 1 tablespoon adobo sauce
• 1 teaspoon orange zest
• 1/2 orange, juice of
• 1 tablespoon honey
• 1 pinch nutmeg
• 1 cup shredded smoked cheddar cheese
• 1 -2 scallion, green and parts thinly sliced

Recipe

• 1 preheat oven to 350ºf.
• 2 place the potatoes on a small baking sheet. drizzle with a little evoo and rub them with some salt and freshly ground black pepper. bake them 45 minutes to an hour, until tender. when the potatoes have finished baking, remove them from the oven and allow them to cool enough that you can handle them.
• 3 while the potatoes are cooling, heat a small skillet over medium heat and sauté the chorizo until crisp, 4-5 minutes. remove the cooked chorizo from the pan to a paper towel-lined plate and reserve. preheat broiler to high.
• 4 when youâ??re able to handle the potatoes, cut them lengthwise, being careful not to cut them all the way through (you should be able to open the potato like a book). scoop out the cooked insides using a spoon, then transfer them to the same pan you cooked the chorizo inches make sure not pierce the skin of the potato, you want it to keep its shape.
• 5 to the pan, add the chicken stock, butter, pumpkin, honey, garlic, chipotle and adobo sauce, orange zest, juice of 1/2 orange, nutmeg, salt and freshly ground pepper. mash everything together using a potato masher.
• 6 carefully refill the potato skin shells with the mashed potato mixture and transfer them back to the baking sheet. top each potato with some of the reserved crispy chorizo and a small handful of shredded cheese. place the potatoes under the broiler to melt the cheese, about 1 minute.

Stuffed Chicken Florentine

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 24 ounces boneless skinless chicken breasts
• 3 medium button mushrooms, sliced
• 4 ounces cream cheese
• 1 1/2 ounces goat cheese, you'll need more cream cheese if you leave it out (optional)
• 4 -5 dashes hot sauce, to taste (i use cholula)
• 9 ounces frozen spinach
• 14 ounces artichoke hearts
• 3 -4 garlic cloves (pressed or finely minced)
• 1 tablespoon olive oil
• prepared balsamic dressing (i use bertolli brand)
• salt and pepper, to taste

Recipe

• 1 thaw, drain and squeeze spinach.
• 2 rinse, drain and squeeze artichoke hearts.
• 3 saute garlic with olive oil over med/high heat.
• 4 add cream cheese, goat cheese, spinach, artichoke hearts, hot sauce, and garlic to med-low sauce pan. stir until cheeses are melted and everything is combined.
• 5 flatten chicken breasts, season with salt and pepper.
• 6 put 2-3 tbs of spinach mixture onto each chicken breast, top with sliced mushrooms and then roll it up or fold it over.
• 7 brush with balsamic vinaigrette.
• 8 bake at 350°f for 15-35 minutes (depends on how thinly you flattened the chicken breasts), taking them out about half way through to brush with more vinaigrette.

Stuffed Corn Bell Peppers

Total Time: 1 hr 12 mins Preparation Time: 20 mins Cook Time: 52 mins

Ingredients

• Servings: 4
• 4 large green bell peppers
• 1/2 cup onion, finely chopped
• 1 garlic clove, crushed
• 1/2 cup corn kernel
• 1/2 cream-style corn
• 1/2 cup cornbread, crubmled
• 1/2 cup minced parsley
• 1 tablespoon red chili powder
• 2 cups chicken broth

Recipe

• 1 preheat oven to 375 degrees.
• 2 fill a large kettle at least half full and bring water to a rolling boil.
• 3 slice off top of peppers and scrape insides clean.
• 4 plunge shells into water, parboil for 2 minutes, remove from water and invert on towels to drain.
• 5 in a skillet, saute onions and garlic until soft.
• 6 cool slightly and combine the next 7 ingredients.
• 7 stuff peppers with mixture, set in baking dish and cover with broth.
• 8 bake for 40 minutes covered and 10 minutes uncovered, basting often.

Stuffed Chicken Breasts Wrapped In Phyllo

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 6 boneless skinless chicken breasts, flattened to about 1/8-inch
• 1/4 cup butter, melted
• 2 cups feta cheese or 2 cups mozzarella cheese, mixed
• 1 (8 ounce) jar sun-dried tomatoes packed in oil (drained and chopped)
• 1/4 cup wine
• 1 (10 ounce) bag baby spinach (fresh)

Recipe

• 1 sprinkle chicken with salt and pepper. mix feta and mozzarella cheese, sun dried tomatoes, and wine together in a bowl. spread each breast with cheese mixture and add small amount of spinach (do not over stuff as it will not roll up securely). roll in jelly roll fashion - tuck ends lightly to seal. set aside.
• 2 cut sheets of phyllo dough in half making two sets of squares. using four sheets separate each sheet and spread with butter, stacking together. place a stuffed chicken breast on the phyllo and roll up folding sides in to secure the chicken. arrange in a buttered baking dish and butter the top of the phyllo again. sprinkle with cracked black pepper.
• 3 cover tightly with foil and bake 1 hour at 300°f remove foil and bake an additional 15 minutes or until phyllo is flakey on top.

Tangy Cherry Chicken

Total Time: 47 mins Preparation Time: 30 mins Cook Time: 17 mins

Ingredients

• Servings: 4
• 3 tablespoons extra virgin olive oil
• 4 (6 ounce) boneless skinless chicken breast halves
• 1 tablespoon fresh thyme leave, chopped
• salt
• fresh ground black pepper
• 1 small red onion, finely chopped
• 2 celery ribs, finely chopped
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon freshly grated nutmeg
• 1/2 cup dry wine
• 1 cup chicken stock
• 1/2 cup dried cherries
• 3 tablespoons cold unsalted butter

Recipe

• 1 preheat a large nonstick skillet over medium-high heat with 2 tablespoons of olive oil.
• 2 season the chicken liberally with half of the thyme and salt and pepper; add to the hot skillet.
• 3 cook the chicken 5-6 minutes on each side until cooked through.
• 4 remove chicken from the pan and cover with foil to keep warm.
• 5 return the skillet to the burner over med-high heat; add in the remaining 1 tablespoon olive oil and onions, celery, red pepper flakes, nutmeg, salt, and pepper.
• 6 cook for 3-4 minutes or until the celery and onion are tender.
• 7 add in the wine and cook until the pan is almost dry, 1 minute.
• 8 add in the chicken stock, dried cherries, and remaining thyme; continue to cook for about 4-5 minutes or until there is about ¼ cup of liquid left in the pan.
• 9 turn the heat off the pan; add in the butter and whisk until it has completely melted.
• 10 serve the chicken breasts whole or sliced with cherry sauce poured over them.

Tangy Baked Chicken

Total Time: 1 hr Preparation Time: 25 mins Cook Time: 35 mins

Ingredients

• Servings: 3
• 1 chicken, cut into pieces
• 1 tablespoon flour
• 1/4 cup water
• 1/4 cup packed brown sugar
• 1/4 cup ketchup
• 2 tablespoons vinegar
• 2 tablespoons lemon juice
• 2 tablespoons worcestershire sauce
• 1 small onion, chopped
• 1 teaspoon ground mustard powder
• 1 teaspoon paprika
• 1 teaspoon chili powder
• salt and pepper

Recipe

• 1 set oven to 350 degrees grease a 13x9 baking pan place chicken in the baking dish in a saucepan, whisk flour and water until smooth stir in brown sugar, ketchup, vinegar, lemon juice and worcestershire sauce bring to a boil; cook and stir 2 mins or until thickened stir in remaining ingredients pour over chicken cover and refrigerate for 2-4 hours remove from refigerater 30 mins before baking bake, uncovered for 35-45 mins, or until chicken is done.

Spinach-stuffed Turkey Scaloppine

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 14 -16 ounces turkey breast, thinly sliced for scaloppine
• 1 (3 ounce) package prosciutto, thinly sliced
• 1 1/2 cups loosely packed spinach leaves, stems removed (from 1/2 bunch)
• 2 teaspoons all-purpose flour
• black pepper, coarsely ground
• 1 tablespoon olive oil
• 1 cup low sodium chicken broth

Recipe

• 1 place turkey on sheet of waxed paper. top turkey with prosciutto, cutting slices to fit, then with spinach leaves.
• 2 roll turkey jelly-roll fashion to enclose filling; secure with toothpicks if necessary.
• 3 sprinkle rolls with flour and 1/2 teaspoon pepper.
• 4 if not cooking rolls right away, transfer to plate; cover with plastic wrap and refrigerate up to 4 hours.
• 5 when ready to cook rolls, in nonstick 12" skillet, heat oil over medium heat until hot but not smoking.
• 6 add rolls to skillet and cook 6-7 minutes or until browned on all sides, turning frequently.
• 7 cover skillet and cook 7 minutes longer or until turkey is no longer pink in center of roll, turning over once. transfer to plate. cover with foil to keep warm.
• 8 to drippings in skillet, add chicken broth; heat to boiling over medium high heat. boil 4-5 minutes or until broth thickens slightly and is reduced to about 1/2 cup.
• 9 remove toothpicks from rolls. serve rolls with sauce.

Stuffed Chiles

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 6 fresh cubanelle peppers
• 1 chicken breast, cooked & shredded
• 1/2 cup grated reduced-fat mexican cheese blend
• 1/2 cup crumbled queso fresco
• 1/3 cup chopped fresh cilantro
• 8 ounces canned black beans, drained and rinsed
• 1/4 cup chopped red onion
• 1/3 cup chopped red pepper
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 8 ounces original rotel, drained

Recipe

• 1 put chiles on a hot grill or under the broiler, let skin blister and burn.
• 2 turn chiles occasionally so they don't overcook or burn through to the flesh.
• 3 wrap chiles in tin foil (or paper bag) for 10-20 minutes. the burned skin will flake off easily and the flesh will be slightly cooked by the steam.
• 4 slit the side of each chile, remove seeds and veins.
• 5 mix chicken, red onion, cilantro, red pepper, cheese, black beans, cumin, salt and pepper to taste. stuff filling into the slits in the chiles.
• 6 line bottom of pan with rotel, then layer open, stuffed chiles.
• 7 sprinkle each with quesco fresco, mexican cheese and cilantro, melt in a 350ºf oven for 15 minutes.

Twice Cooked Chicken

Total Time: 3 hrs 5 mins Preparation Time: 5 mins Cook Time: 3 hrs

Ingredients

• Servings: 4
• 1 (3 -4 lb) broiler-fryer chickens
• 1/4 cup salt
• 1/2 cup dried chinese date (jujubes)
• soy sauce

Recipe

• 1 rub chicken all over with salt. rinse. place in pot over a pot filled with water.
• 2 add the jujubes.
• 3 steam 3 hours, replenishing water often.
• 4 remove skin. flake meat.
• 5 mix with jujubes, any acumulated juices and soy sauce in bowls.
• 6 yum!

Stuffed Chicken Rolls

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• 4 boneless skinless chicken breasts
• 2 teaspoons of a good ground cinnamon (i used vietnamese because it's the best)
• 5 ounces original creamy swiss laughing cow cheese
• 8 slices swiss cheese (1 ounce)
• 12 canned artichoke hearts, non-marinated -coarsely chopped (quartered pieces or 3 whole artichokes)
• 3/4 teaspoon salt, for filling
• 1/4 teaspoon black pepper, for filling
• 1 lb hickory smoke thin sliced bacon (brought to room temperature)
• 2 tablespoons finely chopped fresh cilantro leaves
• 1 teaspoon salt and pepper, for the chicken piece
• 1/2 teaspoon ground cardamom
• round toothpick (optional)

Recipe

• 1 cut each chicken breast into 2 long pieces.
• 2 pound the chicken breasts until thin.
• 3 in a small bowl mix the 2 teaspoons of cinnamon with 1 teaspoon of salt and the 1 teaspoon of pepper.
• 4 season the chicken with the mixed cinnamon, salt and pepper on both sides.
• 5 in a medium bowl mix the laughing cow cheese and the chopped artichokes together and season with the 3/4 teaspoon of salt and and the ¼ teaspoon pepper.
• 6 take one of the strips of meat and put a small amount of the cheese/artichoke mixture (about 1 - 1 1/2 tablespoon) on the meat and roll towards the opposite side.
• 7 repeat until all the meat is rolled with the cheese artichoke mixture. (do not worry if you don't get perfectly shaped rolls, the swiss cheese & bacon will help to shape the rolls later.).
• 8 set aside meat rolls.
• 9 evenly sprinkle the chopped cilantro leaves on one side of each meat roll. (easy does it, cilantro is a strong spice and you want to flavor the meat rolls not overpower them.).
• 10 wrap a slice of swiss cheese around each meat roll, width wise.
• 11 wrap a slice of bacon lengthwise around each meat roll.
• 12 with a second slice wrap bacon width wise around the same meat roll. cover as much of the roll as possible. ( secure with a toothpick if needed, i found it unnecessary.).
• 13 repeat until all the rolls are made.
• 14 place each egg roll in a lightly greased 9 x 13 baking dish or pan.
• 15 gently sprinkle the cardamom on the top of the meat rolls. (use a gentle sprinkling, it is also a strong spice and you only want a flavoring of it.).
• 16 bake at 375 loosely covered with a piece of aluminum foil for 30 minutes to avoid the bacon getting brown too quickly.
• 17 remove the foil and bake another 30 minutes until golden brown and juices run clear.
• 18 let sit 5 â??10 minutes to allow the meat to reabsorb some of the juices. (the bacon should be browned and the juices clear.).

Skinny Mashed Potatoes

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 10
• 6 cups potatoes, peeled and cut
• 1 (14 1/2 ounce) can chicken broth (regular or reduced fat)
• salt and pepper, to taste (the broth has enough salt for most people but taste them first and season if you wish)

Recipe

• 1 boil potatoes until tender and drain well.
• 2 combine potatoes and broth in a bowl and mash to desired consistency.
• 3 season with salt and pepper if desired.
• 4 tip: for a 'buttery' look without the butter, add a few granules of chicken bouillon- thanks susiequsie! you could also add some butter flavored granules like butter buds or molly mcbutter).

Tangy Cereal-coated Chicken

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 1/2 cup orange juice
• 1 teaspoon ground ginger
• 2 tablespoons honey
• 1 teaspoon dijon mustard
• salt and pepper
• 4 (4 ounce) boneless skinless chicken breasts
• 2 cups buttery crackers, crushed
• 1/4 cup barley nugget cereal (eg. grapenuts tm)
• 1 tablespoon all-purpose flour
• 4 tablespoons apricot marmalade, for topping

Recipe

• 1 to make marinade: in a nonporous glass dish or bowl, combine the orange juice, ginger, honey, mustard, salt and pepper to taste. mix together. add chicken pieces and turn to coat. cover dish and refrigerate for at least 2 hours to marinate.
• 2 preheat oven to 350 degrees f (175 degrees c).
• 3 in a resealable plastic bag, mix together the crushed crackers, grape nuts and flour. rinse chicken and pat semi-dry. dredge in cracker mixture to coat and place in a lightly greased 9x13 inch baking dish. bake in the preheated oven for 40 to 45 minutes. remove from oven, top each chicken piece with a light coating of marmalade and put under broiler for 3 minutes. voila!
• 4 note.
• 5 the nutrition data for this recipe includes information for the full amount of the marinade ingredients. depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

Stuffed Chicken In A Blue Cheese And Pecan Sauce

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 chicken scallops
• salt and pepper
• 4 tablespoons fresh whole wheat bread crumbs
• 2 tablespoons pecans, chopped
• 5 spring onions, finely chopped
• 2 garlic cloves, peeled and crushed
• 1 small red pepper, finely chopped
• 2 teaspoons lemon juice
• 1 lemon
• 2 teaspoons butter, melted
• 1 tablespoon butter
• 1 tablespoon plain flour
• 150 ml milk
• 6 tablespoons dry wine
• 4 tablespoons soft blue cheese, crumbled
• 2 tablespoons pecans, chopped
• 4 tablespoons fresh watercress, chopped
• 4 tablespoons plain yogurt
• lemon wedge, to garnish
• watercress, to garnish

Recipe

• 1 pound the chicken to 6 mm in thickness. cut a slit in the side of each escalope to form a pocket. season the inside of the pocket with salt and pepper.
• 2 mix the remaining stuffing ingredients together and spoon into the pickets, pressing in with the back of a spoon.
• 3 cook in a pan until the chicken is cooked through.
• 4 meanwhile, melt the butter for the sauce in a pan and add the flour. cook for 1 minute and gradually stir in the milk and wine. bring to the boil until the sauce thickens.
• 5 add the cheese, pecans, watercress and yoghurt, and heat gently until the cheese has melted.
• 6 remove the chicken from the steamer and place on a warmed serving plate. spoon on the sauce and serve garnished with lemon and watercress.

Spicy Black Bean & Chicken Enchiladas

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 1 cup chopped cooked chicken
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 2 (15 ounce) cans black beans, drained
• 1 cup sour cream
• 1 (10 ounce) can enchilada sauce or 1 cup picante sauce or 1 cup salsa
• 8 (8 inch) flour tortillas
• 1 cup cheddar cheese, finely shredded
• 2 tablespoons sliced green onions

Recipe

• 1 heat oven to 375°f combine chicken, chili powder and cumin in 10-inch skillet; stir in beans. cook over medium-high heat, stirring occasionally, until mixture is heated through (2 to 3 minutes). remove from heat; stir in 1/2 cup sour cream.
• 2 to assemble each enchilada, spread 1 tablespoon enchilada sauce on tortilla. place 1/2 cup bean mixture in center of tortilla; sprinkle with 1 tablespoon cheese. roll up tortilla; place into greased 13x9-inch baking dish, seam-side down. repeat with remaining tortillas. pour remaining enchilada sauce over enchiladas. cover with aluminum foil.
• 3 bake for 15 minutes or until heated through. uncover; sprinkle with remaining cheese. continue baking, uncovered, for 3 to 5 minutes or until cheese is melted.
• 4 to serve, top each enchilada with dollop of remaining sour cream; sprinkle with green onions. serve with chopped tomato and shredded lettuce, if desired.

Spinach-stuffed Chicken Breasts

Stuffed Chicken Chests With Sweet Potatoes

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 boneless chicken, chests split with pocket (breasts)
• 1 teaspoon olive oil
• 1 cup wine (your choice)
• 1 cup low sodium chicken broth
• 1/3 cup shred. coconut, fresh if desired
• 1/2 cup raisins
• 1/4 cup onion, diced
• 1/4 cup green pepper, diced
• 1 garlic clove, pressed
• 1 tablespoon butter
• 4 slices day-old bread (pulse in food processor to equal approx. 3/4 bread crumbs)
• 1/2 teaspoon ground ginger
• 1/4 cup wine (more if needed to moisten)
• 1 egg, beaten
• 1/2 cup mango, diced
• 4 medium size sweet potatoes
• 2 tablespoons butter, softened
• 1 tablespoon brown sugar
• 1 tablespoon lime juice

Recipe

• 1 make stuffing for chests-saute in butter: raisins, green pepper, garlic, onion, coconut. once softened, add bread crumbs, ground ginger, diced mango, beaten egg and wine. mixture should be moist and thick.
• 2 rinse and dry each chicken chest. place approximately 2-3 tbls stuffing mixture in each one (amt will depend on size of chest and pocket).
• 3 place each stuffed chicken chest in 13 x 9 casserole dish. brush each chest with 1 teaspoons olive oil. add 1 cup each of wine and chicken stock to dish.
• 4 bake approximately 45 min or until done and juices run clear.
• 5 while chests are baking in oven - microwave the sweet potatoes until soft. (time is approximately of 5 - 7 min for 4 potatoes in 1100 watt microwave). when potatoes are done, remove from microwave and cool until easy to handle. scoop potato into bowl. mash until smooth. add 2 tbls. butter, 1 tbls brown sugar & 1 tbls. lime juice. mix well. return to microwave to heat thoroughly (approx. 2 min or less).
• 6 to serve/plate stuffed chicken chests -.
• 7 place large scoop of sweet potato mixture on individual plate. just to side, touching the potatoes, place baked chicken chest. top with approximately 1 tbls. pan drippings, if desired.

Stuffed Chicken Meatloaf

Total Time: 1 hr 45 mins Preparation Time: 1 hr Cook Time: 45 mins

Ingredients

• 1 lb chicken, ground
• salt and pepper
• 1 tablespoon butter
• 1 cup onion, finely chopped
• 2 eggs
• 2 teaspoons worcestershire sauce
• 1 teaspoon dried tarragon
• 2 tablespoons parsley, chopped
• 1 cup breadcrumbs
• 1/2 cup chicken stock
• 3 leeks, trimmed and chopped
• 4 cups baby spinach
• 1 tablespoon garlic, chopped
• 1 tablespoon lemon juice
• 1/2 cup ricotta cheese
• 1 egg, beaten
• 1/4 cup dry breadcrumbs
• 1/2 cup parmesan cheese
• 2 tablespoons soy sauce
• 1 teaspoon maple syrup

Recipe

• 1 season chicken with salt and pepper. heat butter in skillet on medium heat, add onions and saute until limp (about 2 min.) add to chicken.
• 2 combine eggs, worcestershire sauce, tarragon, parsley, salt & pepper. add to chicken mixture. cook small portion of chicken to test and add more salt & pepper if required.
• 3 heat chicken stock in skillet until simmering. add leeks and spinach, and simmer uncovered until leeks are soft (about 5 min.) drain very well.
• 4 place leeks, spinach and garlic in blender with lemon juice, ricotta, beaten egg and breadcrumbs. combine until slightly chunky, then stire in parmesan cheese and additional salt and pepper if desired.
• 5 spread chicken on large sheet of waxed paper to form a rectangle 1/2" thick. spread leek and spinach filling over chicken, leaving 1/2" border all around.
• 6 roll chicken around filling using wax paper as a guide. flip rolled chicken onto baking sheet, seam side down.
• 7 combine soy sauce and maple syrup; brush chicken roll.
• 8 bake at 350 for 45 minutes or until juices rise and are clear. cool slightly and cut into slices.

Roast Brined Chicken

Total Time: 26 hrs Preparation Time: 24 hrs Cook Time: 2 hrs

Ingredients

• Servings: 4
• 3 -5 lbs whole roasting chickens
• 1 -2 lemon, sliced
• fresh thyme sprig (optional)
• peeled whole cloves garlic (optional)
• salt
• pepper
• unsalted butter
• 1 tablespoon black peppercorns
• 1 -2 sprig fresh thyme
• 3 bay leaves
• 4 cloves garlic, sliced
• 4 cups water
• 1/2 cup light brown sugar, packed
• 1/2 cup kosher salt

Recipe

• 1 mix together salt, brown sugar, and water in saucepan until sugar and salt dissolve.
• 2 bring to a boil, then remove from heat, add herb/spices and allow to cool to room temp.
• 3 place chicken in a food-safe plastic bag and add slices of 1 lemon to the bag or place in the chicken cavity.
• 4 add the brine to the bag, making sure the chicken is covered completely.
• 5 seal bag, removing as much air as possible, and refrigerate for 24 hours, agitating brine mixture from time to time.
• 6 the next day, remove chicken from the brine and discard brine.
• 7 rinse chicken with water and pat dry with paper towels.
• 8 place chicken in a roasting pan and stuff cavity with additional sliced lemon, fresh thyme sprigs, if desired.
• 9 tuck additional garlic cloves under the skin of the chicken, if desired.
• 10 rub skin with unsalted butter and seaon with salt and pepper.
• 11 roast chicken at 400f until the internal temp reaches 170f and the leg moves easily in the joint, 1 1/2- 2 1/2 hours.

Tangy Barbecued Chicken

Total Time: 12 hrs 45 mins Preparation Time: 12 hrs Cook Time: 45 mins

Ingredients

• Servings: 4
• 8 chicken pieces (of your choice, i.e. thighs,breast on the bone,drumsticks)
• 2 teaspoons poultry seasoning
• 1 clove crushed garlic
• 1 cup tomato sauce (ketchup)
• 1 cup worcestershire sauce or 1 cup soya sauce
• 1 cup fruit chutney
• 1 cup olive oil or 1 cup sunflower oil
• 3 tablespoons lemon juice
• 2 tablespoons honey
• salt and pepper

Recipe

• 1 mix all ingredients together and pour over chicken and allow to stand for at least 1 hour.
• 2 if you can leave it over-night, even better!
• 3 barbecue over coals slowly, turning often.
• 4 the trick is to not have your fire too hot so that the chicken cooks slowly allowing marinade to penetrate right through.
• 5 if the fire is too hot the marinade will burn and the chicken will be raw at the bone.