Best Chicken Recipes: August 2015

Monday, August 31, 2015

rosemary ranch chicken kabobs

Ingredients

Servings: 6
1/2 cup olive oil
1/2 cup ranch dressing
3 tablespoons worcestershire sauce
1 tablespoon minced fresh rosemary
2 teaspoons salt
1 teaspoon lemon juice
1 teaspoon vinegar
1/4 teaspoon ground black pepper, or to taste
1 tablespoon sugar, or to taste (optional)
5 skinless, boneless chicken breast halves - cut into 1 inch cubes

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a medium bowl, stir together the olive oil, ranch dressing, worcestershire sauce, rosemary, salt, lemon juice, vinegar, pepper, and sugar. let stand for 5 minutes. place chicken in the bowl, and stir to coat with the marinade. cover and refrigerate for 30 minutes.
preheat the grill for medium-high heat. thread chicken skewers and discard marinade.
lightly oil the grill grate. grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.

Spicy Garlic Lime Chicken

Ingredients

Servings: 4
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/8 teaspoon paprika
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
1/4 teaspoon dried thyme
1/4 teaspoon dried parsley
4 boneless, skinless chicken breast halves
2 tablespoons butter
1 tablespoon olive oil
2 teaspoons garlic powder
3 tablespoons lime juice

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, thyme and parsley. sprinkle spice mixture generously on both sides of chicken breasts.
heat butter and olive oil in a large heavy skillet over medium heat. saute chicken until golden brown, about 6 minutes on each side. sprinkle with 2 teaspoons garlic powder and lime juice. cook 5 minutes, stirring frequently to coat evenly with sauce.

garlic cheddar chicken

Ingredients

Servings: 8
1/2 cup butter
4 cloves garlic, minced
3/4 cup dry bread crumbs
1/2 cup freshly grated parmesan cheese
1 1/2 cups shredded cheddar cheese
1/4 teaspoon dried parsley
1/4 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/8 teaspoon salt
8 skinless, boneless chicken breast halves - pounded thin

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.
in a shallow bowl, mix the bread crumbs, parmesan cheese, cheddar cheese, parsley, oregano, pepper, and salt.
dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. arrange the coated chicken breasts in a 9x13 inch baking dish. drizzle with any remaining butter and top with any remaining bread crumb mixture.
bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Juicy Roasted Chicken

Ingredients

Servings: 6
1 (3 pound) whole chicken, giblets removed
salt and black pepper to taste
1 tablespoon onion powder, or to taste
1/2 cup margarine, divided
1 stalk celery, leaves removed

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
place chicken in a roasting pan, and season generously inside and out with salt and pepper. sprinkle inside and out with onion powder. place 3 tablespoons margarine in the chicken cavity. arrange dollops of the remaining margarine around the chicken's exterior. cut the celery into 3 or 4 pieces, and place in the chicken cavity.
bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees f (82 degrees c). remove from heat, and baste with melted margarine and drippings. cover with aluminum foil, and allow to rest about 30 minutes before serving.

Sunday, August 30, 2015

Chicken Makhani (indian Butter Chicken)

Ingredients

Servings: 4
1 tablespoon peanut oil
1 shallot, finely chopped
1/4 onion, chopped
2 tablespoons butter
2 teaspoons lemon juice
1 tablespoon ginger garlic paste
1 teaspoon garam masala
1 teaspoon chili powder
1 teaspoon ground cumin
1 bay leaf
1/4 cup plain yogurt
1 cup half-and-half
1 cup tomato puree
1/4 teaspoon cayenne pepper, or to taste
1 pinch salt
1 pinch black pepper
1 tablespoon peanut oil
1 pound boneless, skinless chicken thighs, cut into bite-size pieces
1 teaspoon garam masala
1 pinch cayenne pepper
1 tablespoon cornstarch
1/4 cup water

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat 1 tablespoon oil in a large saucepan over medium high heat. saute shallot and onion until soft and translucent. stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf. cook, stirring, for 1 minute. add tomato sauce, and cook for 2 minutes, stirring frequently. stir in half-and-half and yogurt. reduce heat to low, and simmer for 10 minutes, stirring frequently. season with salt pepper. remove from heat and set aside.
heat 1 tablespoon oil in a large heavy skillet over medium heat. cook chicken until lightly browned, about 10 minutes. reduce heat, and season with 1 teaspoon garam masala and cayenne. stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. stir cooked chicken into sauce.
mix together cornstarch and water, then stir into the sauce. cook for 5 to 10 minutes, or until thickened.

Baby Carrots And Brussels Sprouts Glazed With Brown Sugar And Pepper

Ingredients

Servings: 8
2 pounds baby carrots
2 pounds brussels sprouts, trimmed and scored
1 1/2 cups chicken broth
6 tablespoons butter
1/3 cup packed brown sugar
1 tablespoon ground black pepper

Recipe

blanch carrots in a large pot of boiling salted water until crisp-tender, about 4 minutes. transfer carrots to bowl of ice water using slotted spoon. return water to boil. add sprouts and blanch until crisp-tender, about 5 minutes. transfer to another bowl of ice water. drain vegetables, and refrigerate if making ahead.
bring stock, butter or margarine, and brown sugar to a boil in a heavy large skillet. stir until sugar dissolves. boil until reduced by half, about 7 minutes. can be prepared 6 hours ahead; return to boil before continuing. add carrots. cook until almost tender and sauce begins to coat, shaking pan occasionally, about 6 minutes. add brussels sprouts and pepper. cook until heated through, stirring occasionally, about 4 minutes.

Tasty Collard Greens

Ingredients

Servings: 10
1/4 cup olive oil
2 tablespoons minced garlic
5 cups chicken stock
1 smoked turkey drumstick
5 bunches collard greens - rinsed, trimmed and chopped
salt and black pepper to taste
1 tablespoon crushed red pepper flakes (optional)

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat olive oil in a large pot over medium heat. add garlic, and gently saute until light brown. pour in the chicken stock, and add the turkey leg. cover the pot, and simmer for 30 minutes.
add the collard greens to the cooking pot, and turn the heat up to medium-high. let the greens cook down for about 45 minutes, stirring occasionally.
reduce heat to medium, and season with salt and pepper to taste. continue to cook until the greens are tender and dark green, 45 to 60 minutes. drain greens, reserving liquid. mix in red pepper flakes if desired. use liquid to reheat leftovers.

Chicken Cordon Bleu I

Ingredients

Servings: 4
4 skinless, boneless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon ground black pepper
6 slices swiss cheese
4 slices cooked ham
1/2 cup seasoned bread crumbs

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). coat a 7x11 inch baking dish with nonstick cooking spray.
pound chicken breasts to 1/4 inch thickness.
sprinkle each piece of chicken on both sides with salt and pepper. place 1 cheese slice and 1 ham slice on top of each breast. roll up each breast, and secure with a toothpick. place in baking dish, and sprinkle chicken evenly with bread crumbs.
bake for 30 to 35 minutes, or until chicken is no longer pink. remove from oven, and place 1/2 cheese slice on top of each breast. return to oven for 3 to 5 minutes, or until cheese has melted. remove toothpicks, and serve immediately.

Chicken Breasts Pierre

Ingredients

Servings: 6
6 skinless, boneless chicken breast halves
1/4 cup all-purpose flour
1/2 teaspoon salt
1 pinch ground black pepper
3 tablespoons butter
1 (14.5 ounce) can stewed tomatoes, with liquid
1/2 cup water
2 tablespoons brown sugar
2 tablespoons distilled vinegar
2 tablespoons worcestershire sauce
1 teaspoon salt
2 teaspoons chili powder
1 teaspoon mustard powder
1/2 teaspoon celery seed
1 clove garlic, minced
1/8 teaspoon hot pepper sauce

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a shallow dish or bowl, combine flour, 1/2 teaspoon salt and ground black pepper. coat chicken breasts with flour mixture. melt butter in a large skillet over medium heat, and brown chicken on all sides. remove from skillet, and drain on paper towels.
in the same skillet, combine the tomatoes, water, brown sugar, vinegar and worcestershire sauce. season with salt, chili powder, mustard, celery seed, garlic and hot pepper sauce. bring to a boil; reduce heat, and return chicken to skillet. cover, and simmer for 35 to 40 minutes, or until chicken is tender, no longer pink and juices run clear.

Cornish Game Hens With Garlic And Rosemary

Ingredients

Servings: 4
4 cornish game hens
salt and pepper to taste
1 lemon, quartered
4 sprigs fresh rosemary
3 tablespoons olive oil
24 cloves garlic
1/3 cup wine
1/3 cup low-sodium chicken broth
4 sprigs fresh rosemary, for garnish

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 450 degrees f (230 degrees c).
rub hens with 1 tablespoon of the olive oil. lightly season hens with salt and pepper. place 1 lemon wedge and 1 sprig rosemary in cavity of each hen. arrange in a large, heavy roasting pan, and arrange garlic cloves around hens. roast in preheated oven for 25 minutes.
reduce oven temperature to 350 degrees f (175 degrees c). in a mixing bowl, whisk together wine, chicken broth, and remaining 2 tablespoons of oil; pour over hens. continue roasting about 25 minutes longer, or until hens are golden brown and juices run clear. baste with pan juices every 10 minutes.
transfer hens to a platter, pouring any cavity juices into the roasting pan. tent hens with aluminum foil to keep warm. transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes. cut hens in half lengthwise and arrange on plates. spoon sauce and garlic around hens. garnish with rosemary sprigs, and serve.

Chicken Cordon Bleu Ii

Ingredients

Servings: 6
6 skinless, boneless chicken breast halves
6 slices swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry wine
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream

Recipe

Preparation Time:

Cook Time:

Ready Time:

pound chicken breasts if they are too thick. place a cheese and ham slice on each breast within 1/2 inch of the edges. fold the edges of the chicken over the filling, and secure with toothpicks. mix the flour and paprika in a small bowl, and coat the chicken pieces.
heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. add the wine and bouillon. reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
remove the toothpicks, and transfer the breasts to a warm platter. blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. cook, stirring until thickened, and pour over the chicken. serve warm.

Slow Cooker Cilantro Lime Chicken

Ingredients

Servings: 6
1 (16 ounce) jar salsa
1 (1.25 ounce) package dry taco seasoning mix
1 lime, juiced
3 tablespoons chopped fresh cilantro
3 pounds skinless, boneless chicken breast halves

Recipe

Preparation Time:

Cook Time:

Ready Time:

place the salsa, taco seasoning, lime juice, and cilantro into a slow cooker, and stir to combine. add the chicken breasts, and stir to coat with the salsa mixture. cover the cooker, set to high, and cook until the chicken is very tender, about 4 hours. if desired, set cooker to low and cook 6 to 8 hours. shred chicken with 2 forks to serve.

Saturday, August 29, 2015

Cornish Game Hens With Garlic And Rosemary

Ingredients

Servings: 4
4 cornish game hens
salt and pepper to taste
1 lemon, quartered
4 sprigs fresh rosemary
3 tablespoons olive oil
24 cloves garlic
1/3 cup wine
1/3 cup low-sodium chicken broth
4 sprigs fresh rosemary, for garnish

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 450 degrees f (230 degrees c).
rub hens with 1 tablespoon of the olive oil. lightly season hens with salt and pepper. place 1 lemon wedge and 1 sprig rosemary in cavity of each hen. arrange in a large, heavy roasting pan, and arrange garlic cloves around hens. roast in preheated oven for 25 minutes.
reduce oven temperature to 350 degrees f (175 degrees c). in a mixing bowl, whisk together wine, chicken broth, and remaining 2 tablespoons of oil; pour over hens. continue roasting about 25 minutes longer, or until hens are golden brown and juices run clear. baste with pan juices every 10 minutes.
transfer hens to a platter, pouring any cavity juices into the roasting pan. tent hens with aluminum foil to keep warm. transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes. cut hens in half lengthwise and arrange on plates. spoon sauce and garlic around hens. garnish with rosemary sprigs, and serve.

Chicken Makhani (indian Butter Chicken)

Ingredients

Servings: 4
1 tablespoon peanut oil
1 shallot, finely chopped
1/4 onion, chopped
2 tablespoons butter
2 teaspoons lemon juice
1 tablespoon ginger garlic paste
1 teaspoon garam masala
1 teaspoon chili powder
1 teaspoon ground cumin
1 bay leaf
1/4 cup plain yogurt
1 cup half-and-half
1 cup tomato puree
1/4 teaspoon cayenne pepper, or to taste
1 pinch salt
1 pinch black pepper
1 tablespoon peanut oil
1 pound boneless, skinless chicken thighs, cut into bite-size pieces
1 teaspoon garam masala
1 pinch cayenne pepper
1 tablespoon cornstarch
1/4 cup water

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat 1 tablespoon oil in a large saucepan over medium high heat. saute shallot and onion until soft and translucent. stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf. cook, stirring, for 1 minute. add tomato sauce, and cook for 2 minutes, stirring frequently. stir in half-and-half and yogurt. reduce heat to low, and simmer for 10 minutes, stirring frequently. season with salt pepper. remove from heat and set aside.
heat 1 tablespoon oil in a large heavy skillet over medium heat. cook chicken until lightly browned, about 10 minutes. reduce heat, and season with 1 teaspoon garam masala and cayenne. stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. stir cooked chicken into sauce.
mix together cornstarch and water, then stir into the sauce. cook for 5 to 10 minutes, or until thickened.

Chicken Cordon Bleu Ii

Ingredients

Servings: 6
6 skinless, boneless chicken breast halves
6 slices swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry wine
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream

Recipe

Preparation Time:

Cook Time:

Ready Time:

pound chicken breasts if they are too thick. place a cheese and ham slice on each breast within 1/2 inch of the edges. fold the edges of the chicken over the filling, and secure with toothpicks. mix the flour and paprika in a small bowl, and coat the chicken pieces.
heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. add the wine and bouillon. reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
remove the toothpicks, and transfer the breasts to a warm platter. blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. cook, stirring until thickened, and pour over the chicken. serve warm.

Chicken Cordon Bleu Ii

Ingredients

Servings: 6
6 skinless, boneless chicken breast halves
6 slices swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry wine
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream

Recipe

Preparation Time:

Cook Time:

Ready Time:

pound chicken breasts if they are too thick. place a cheese and ham slice on each breast within 1/2 inch of the edges. fold the edges of the chicken over the filling, and secure with toothpicks. mix the flour and paprika in a small bowl, and coat the chicken pieces.
heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. add the wine and bouillon. reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
remove the toothpicks, and transfer the breasts to a warm platter. blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. cook, stirring until thickened, and pour over the chicken. serve warm.

Blackened Chicken

Ingredients

Servings: 2
1/2 teaspoon paprika
1/8 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
1/4 teaspoon dried thyme
1/8 teaspoon ground pepper
1/8 teaspoon onion powder
2 skinless, boneless chicken breast halves

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). lightly grease a baking sheet. heat a cast iron skillet over high heat for 5 minutes until it is smoking hot.
mix together the paprika, salt, cayenne, cumin, thyme, pepper, and onion powder. oil the chicken breasts with cooking spray on both sides, then coat the chicken breasts evenly with the spice mixture.
place the chicken in the hot pan, and cook for 1 minute. turn, and cook 1 minute on other side. place the breasts on the prepared baking sheet.
bake in the preheated oven until no longer pink in the center and the juices run clear, about 5 minutes.

Chicken Breasts Pierre

Ingredients

Servings: 6
6 skinless, boneless chicken breast halves
1/4 cup all-purpose flour
1/2 teaspoon salt
1 pinch ground black pepper
3 tablespoons butter
1 (14.5 ounce) can stewed tomatoes, with liquid
1/2 cup water
2 tablespoons brown sugar
2 tablespoons distilled vinegar
2 tablespoons worcestershire sauce
1 teaspoon salt
2 teaspoons chili powder
1 teaspoon mustard powder
1/2 teaspoon celery seed
1 clove garlic, minced
1/8 teaspoon hot pepper sauce

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a shallow dish or bowl, combine flour, 1/2 teaspoon salt and ground black pepper. coat chicken breasts with flour mixture. melt butter in a large skillet over medium heat, and brown chicken on all sides. remove from skillet, and drain on paper towels.
in the same skillet, combine the tomatoes, water, brown sugar, vinegar and worcestershire sauce. season with salt, chili powder, mustard, celery seed, garlic and hot pepper sauce. bring to a boil; reduce heat, and return chicken to skillet. cover, and simmer for 35 to 40 minutes, or until chicken is tender, no longer pink and juices run clear.

Chicken Breasts Pierre

Ingredients

Servings: 6
6 skinless, boneless chicken breast halves
1/4 cup all-purpose flour
1/2 teaspoon salt
1 pinch ground black pepper
3 tablespoons butter
1 (14.5 ounce) can stewed tomatoes, with liquid
1/2 cup water
2 tablespoons brown sugar
2 tablespoons distilled vinegar
2 tablespoons worcestershire sauce
1 teaspoon salt
2 teaspoons chili powder
1 teaspoon mustard powder
1/2 teaspoon celery seed
1 clove garlic, minced
1/8 teaspoon hot pepper sauce

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a shallow dish or bowl, combine flour, 1/2 teaspoon salt and ground black pepper. coat chicken breasts with flour mixture. melt butter in a large skillet over medium heat, and brown chicken on all sides. remove from skillet, and drain on paper towels.
in the same skillet, combine the tomatoes, water, brown sugar, vinegar and worcestershire sauce. season with salt, chili powder, mustard, celery seed, garlic and hot pepper sauce. bring to a boil; reduce heat, and return chicken to skillet. cover, and simmer for 35 to 40 minutes, or until chicken is tender, no longer pink and juices run clear.

Carrot, Tomato, And Spinach Quinoa Pilaf

Ingredients

Servings: 2
2 teaspoons olive oil
1/2 onion, chopped
1 cup quinoa
2 cups water
2 tablespoons vegetarian chicken-flavored bouillon granules
1 teaspoon ground black pepper
1 teaspoon thyme
1 carrot, chopped
1 tomato, chopped
1 cup baby spinach

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat the olive oil in a sauce pan over medium heat; cook and stir the onion in the hot oil until translucent, about 5 minutes. lower the heat, stir in quinoa, and toast, stirring constantly, for 2 minutes. stir in the water, bouillon granules, black pepper, and thyme; raise heat to high and bring to a boil. cover, reduce heat to low, and simmer for 5 minutes.
stir in the carrots. cover and simmer until all water is absorbed, about 10 more minutes. turn off the heat, add the tomatoes and spinach, and stir until the spinach is wilted and the tomatoes have given off their moisture, about 2 minutes.

Chicken Cordon Bleu I

Ingredients

Servings: 4
4 skinless, boneless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon ground black pepper
6 slices swiss cheese
4 slices cooked ham
1/2 cup seasoned bread crumbs

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). coat a 7x11 inch baking dish with nonstick cooking spray.
pound chicken breasts to 1/4 inch thickness.
sprinkle each piece of chicken on both sides with salt and pepper. place 1 cheese slice and 1 ham slice on top of each breast. roll up each breast, and secure with a toothpick. place in baking dish, and sprinkle chicken evenly with bread crumbs.
bake for 30 to 35 minutes, or until chicken is no longer pink. remove from oven, and place 1/2 cheese slice on top of each breast. return to oven for 3 to 5 minutes, or until cheese has melted. remove toothpicks, and serve immediately.

Cola Chicken

Ingredients

Servings: 6
6 bone-in chicken breast halves
2 cups ketchup
2 liters cola-flavored carbonated beverage

Recipe

Preparation Time:

Cook Time:

Ready Time:

place chicken breast halves into a 2 quart or slightly larger pot. pour in ketchup and cola. simmer over medium heat until the sauce is thick and sticky, about 2 hours. eat chicken plain, or shred and serve on buns.

Blackened Chicken

Ingredients

Servings: 2
1/2 teaspoon paprika
1/8 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
1/4 teaspoon dried thyme
1/8 teaspoon ground pepper
1/8 teaspoon onion powder
2 skinless, boneless chicken breast halves

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). lightly grease a baking sheet. heat a cast iron skillet over high heat for 5 minutes until it is smoking hot.
mix together the paprika, salt, cayenne, cumin, thyme, pepper, and onion powder. oil the chicken breasts with cooking spray on both sides, then coat the chicken breasts evenly with the spice mixture.
place the chicken in the hot pan, and cook for 1 minute. turn, and cook 1 minute on other side. place the breasts on the prepared baking sheet.
bake in the preheated oven until no longer pink in the center and the juices run clear, about 5 minutes.

Chicken Makhani (indian Butter Chicken)

Ingredients

Servings: 4
1 tablespoon peanut oil
1 shallot, finely chopped
1/4 onion, chopped
2 tablespoons butter
2 teaspoons lemon juice
1 tablespoon ginger garlic paste
1 teaspoon garam masala
1 teaspoon chili powder
1 teaspoon ground cumin
1 bay leaf
1/4 cup plain yogurt
1 cup half-and-half
1 cup tomato puree
1/4 teaspoon cayenne pepper, or to taste
1 pinch salt
1 pinch black pepper
1 tablespoon peanut oil
1 pound boneless, skinless chicken thighs, cut into bite-size pieces
1 teaspoon garam masala
1 pinch cayenne pepper
1 tablespoon cornstarch
1/4 cup water

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat 1 tablespoon oil in a large saucepan over medium high heat. saute shallot and onion until soft and translucent. stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf. cook, stirring, for 1 minute. add tomato sauce, and cook for 2 minutes, stirring frequently. stir in half-and-half and yogurt. reduce heat to low, and simmer for 10 minutes, stirring frequently. season with salt pepper. remove from heat and set aside.
heat 1 tablespoon oil in a large heavy skillet over medium heat. cook chicken until lightly browned, about 10 minutes. reduce heat, and season with 1 teaspoon garam masala and cayenne. stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. stir cooked chicken into sauce.
mix together cornstarch and water, then stir into the sauce. cook for 5 to 10 minutes, or until thickened.

Slow Cooker Cilantro Lime Chicken

Ingredients

Servings: 6
1 (16 ounce) jar salsa
1 (1.25 ounce) package dry taco seasoning mix
1 lime, juiced
3 tablespoons chopped fresh cilantro
3 pounds skinless, boneless chicken breast halves

Recipe

Preparation Time:

Cook Time:

Ready Time:

place the salsa, taco seasoning, lime juice, and cilantro into a slow cooker, and stir to combine. add the chicken breasts, and stir to coat with the salsa mixture. cover the cooker, set to high, and cook until the chicken is very tender, about 4 hours. if desired, set cooker to low and cook 6 to 8 hours. shred chicken with 2 forks to serve.

Slow Cooker Cilantro Lime Chicken

Ingredients

Servings: 6
1 (16 ounce) jar salsa
1 (1.25 ounce) package dry taco seasoning mix
1 lime, juiced
3 tablespoons chopped fresh cilantro
3 pounds skinless, boneless chicken breast halves

Recipe

Preparation Time:

Cook Time:

Ready Time:

place the salsa, taco seasoning, lime juice, and cilantro into a slow cooker, and stir to combine. add the chicken breasts, and stir to coat with the salsa mixture. cover the cooker, set to high, and cook until the chicken is very tender, about 4 hours. if desired, set cooker to low and cook 6 to 8 hours. shred chicken with 2 forks to serve.

Tasty Collard Greens

Ingredients

Servings: 10
1/4 cup olive oil
2 tablespoons minced garlic
5 cups chicken stock
1 smoked turkey drumstick
5 bunches collard greens - rinsed, trimmed and chopped
salt and black pepper to taste
1 tablespoon crushed red pepper flakes (optional)

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat olive oil in a large pot over medium heat. add garlic, and gently saute until light brown. pour in the chicken stock, and add the turkey leg. cover the pot, and simmer for 30 minutes.
add the collard greens to the cooking pot, and turn the heat up to medium-high. let the greens cook down for about 45 minutes, stirring occasionally.
reduce heat to medium, and season with salt and pepper to taste. continue to cook until the greens are tender and dark green, 45 to 60 minutes. drain greens, reserving liquid. mix in red pepper flakes if desired. use liquid to reheat leftovers.

Chicken Breasts Pierre

Ingredients

Servings: 6
6 skinless, boneless chicken breast halves
1/4 cup all-purpose flour
1/2 teaspoon salt
1 pinch ground black pepper
3 tablespoons butter
1 (14.5 ounce) can stewed tomatoes, with liquid
1/2 cup water
2 tablespoons brown sugar
2 tablespoons distilled vinegar
2 tablespoons worcestershire sauce
1 teaspoon salt
2 teaspoons chili powder
1 teaspoon mustard powder
1/2 teaspoon celery seed
1 clove garlic, minced
1/8 teaspoon hot pepper sauce

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a shallow dish or bowl, combine flour, 1/2 teaspoon salt and ground black pepper. coat chicken breasts with flour mixture. melt butter in a large skillet over medium heat, and brown chicken on all sides. remove from skillet, and drain on paper towels.
in the same skillet, combine the tomatoes, water, brown sugar, vinegar and worcestershire sauce. season with salt, chili powder, mustard, celery seed, garlic and hot pepper sauce. bring to a boil; reduce heat, and return chicken to skillet. cover, and simmer for 35 to 40 minutes, or until chicken is tender, no longer pink and juices run clear.

Friday, August 28, 2015

Chicken Breasts Pierre

Ingredients

Servings: 6
6 skinless, boneless chicken breast halves
1/4 cup all-purpose flour
1/2 teaspoon salt
1 pinch ground black pepper
3 tablespoons butter
1 (14.5 ounce) can stewed tomatoes, with liquid
1/2 cup water
2 tablespoons brown sugar
2 tablespoons distilled vinegar
2 tablespoons worcestershire sauce
1 teaspoon salt
2 teaspoons chili powder
1 teaspoon mustard powder
1/2 teaspoon celery seed
1 clove garlic, minced
1/8 teaspoon hot pepper sauce

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a shallow dish or bowl, combine flour, 1/2 teaspoon salt and ground black pepper. coat chicken breasts with flour mixture. melt butter in a large skillet over medium heat, and brown chicken on all sides. remove from skillet, and drain on paper towels.
in the same skillet, combine the tomatoes, water, brown sugar, vinegar and worcestershire sauce. season with salt, chili powder, mustard, celery seed, garlic and hot pepper sauce. bring to a boil; reduce heat, and return chicken to skillet. cover, and simmer for 35 to 40 minutes, or until chicken is tender, no longer pink and juices run clear.

Blackened Chicken

Ingredients

Servings: 2
1/2 teaspoon paprika
1/8 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
1/4 teaspoon dried thyme
1/8 teaspoon ground pepper
1/8 teaspoon onion powder
2 skinless, boneless chicken breast halves

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). lightly grease a baking sheet. heat a cast iron skillet over high heat for 5 minutes until it is smoking hot.
mix together the paprika, salt, cayenne, cumin, thyme, pepper, and onion powder. oil the chicken breasts with cooking spray on both sides, then coat the chicken breasts evenly with the spice mixture.
place the chicken in the hot pan, and cook for 1 minute. turn, and cook 1 minute on other side. place the breasts on the prepared baking sheet.
bake in the preheated oven until no longer pink in the center and the juices run clear, about 5 minutes.

Chicken Cordon Bleu Ii

Ingredients

Servings: 6
6 skinless, boneless chicken breast halves
6 slices swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry wine
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream

Recipe

Preparation Time:

Cook Time:

Ready Time:

pound chicken breasts if they are too thick. place a cheese and ham slice on each breast within 1/2 inch of the edges. fold the edges of the chicken over the filling, and secure with toothpicks. mix the flour and paprika in a small bowl, and coat the chicken pieces.
heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. add the wine and bouillon. reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
remove the toothpicks, and transfer the breasts to a warm platter. blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. cook, stirring until thickened, and pour over the chicken. serve warm.

Cola Chicken

Ingredients

Servings: 6
6 bone-in chicken breast halves
2 cups ketchup
2 liters cola-flavored carbonated beverage

Recipe

Preparation Time:

Cook Time:

Ready Time:

place chicken breast halves into a 2 quart or slightly larger pot. pour in ketchup and cola. simmer over medium heat until the sauce is thick and sticky, about 2 hours. eat chicken plain, or shred and serve on buns.

Beer Lime Grilled Chicken

Ingredients

Servings: 4
1 lime, juiced
1 (12 fluid ounce) can light colored beer
1 teaspoon honey
2 cloves garlic, minced
2 tablespoons chopped fresh cilantro
salt and pepper
4 skinless, boneless chicken breast halves

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a bowl, mix the lime juice, beer, honey, garlic, cilantro, and salt and pepper until the honey dissolves. pour the mixture over the chicken, cover and marinate for 30 minutes.
preheat an outdoor grill for medium heat and lightly oil grate.
remove chicken from marinade and shake off excess; discard remaining marinade. grill chicken until tender and juices run clear, about 7 minutes per side.

Tasty Collard Greens

Ingredients

Servings: 10
1/4 cup olive oil
2 tablespoons minced garlic
5 cups chicken stock
1 smoked turkey drumstick
5 bunches collard greens - rinsed, trimmed and chopped
salt and black pepper to taste
1 tablespoon crushed red pepper flakes (optional)

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat olive oil in a large pot over medium heat. add garlic, and gently saute until light brown. pour in the chicken stock, and add the turkey leg. cover the pot, and simmer for 30 minutes.
add the collard greens to the cooking pot, and turn the heat up to medium-high. let the greens cook down for about 45 minutes, stirring occasionally.
reduce heat to medium, and season with salt and pepper to taste. continue to cook until the greens are tender and dark green, 45 to 60 minutes. drain greens, reserving liquid. mix in red pepper flakes if desired. use liquid to reheat leftovers.

Sweet And Sour Chicken I

Ingredients

Servings: 8
1 (8 ounce) can pineapple chunks, drained (juice reserved)
1/4 cup cornstarch
1 3/4 cups water, divided
3/4 cup sugar
1/2 cup distilled vinegar
2 drops orange food color
8 skinless, boneless chicken breast halves - cut into 1 inch cubes
2 1/4 cups self-rising flour
2 tablespoons vegetable oil
2 tablespoons cornstarch
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 egg
1 1/2 cups water
1 quart vegetable oil for frying
2 green bell pepper, cut into 1 inch pieces

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, and orange food coloring. heat to boiling. turn off heat. combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. continue stirring until mixture thickens.
combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, pepper, and egg. add 1 1/2 cups water gradually to make a thick batter. stir to blend thoroughly. add chicken pieces, and stir until chicken is well coated.
heat oil in skillet or wok to 360 degrees f (180 degrees c). fry chicken pieces in hot oil 10 minutes, or until golden. remove chicken, and drain on paper towels.
when ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter. pour hot sweet and sour sauce over top.

Chicken Cordon Bleu Ii

Ingredients

Servings: 6
6 skinless, boneless chicken breast halves
6 slices swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry wine
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream

Recipe

Preparation Time:

Cook Time:

Ready Time:

pound chicken breasts if they are too thick. place a cheese and ham slice on each breast within 1/2 inch of the edges. fold the edges of the chicken over the filling, and secure with toothpicks. mix the flour and paprika in a small bowl, and coat the chicken pieces.
heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. add the wine and bouillon. reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
remove the toothpicks, and transfer the breasts to a warm platter. blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. cook, stirring until thickened, and pour over the chicken. serve warm.

Sweet And Sour Chicken I

Ingredients

Servings: 8
1 (8 ounce) can pineapple chunks, drained (juice reserved)
1/4 cup cornstarch
1 3/4 cups water, divided
3/4 cup sugar
1/2 cup distilled vinegar
2 drops orange food color
8 skinless, boneless chicken breast halves - cut into 1 inch cubes
2 1/4 cups self-rising flour
2 tablespoons vegetable oil
2 tablespoons cornstarch
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 egg
1 1/2 cups water
1 quart vegetable oil for frying
2 green bell pepper, cut into 1 inch pieces

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, and orange food coloring. heat to boiling. turn off heat. combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. continue stirring until mixture thickens.
combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, pepper, and egg. add 1 1/2 cups water gradually to make a thick batter. stir to blend thoroughly. add chicken pieces, and stir until chicken is well coated.
heat oil in skillet or wok to 360 degrees f (180 degrees c). fry chicken pieces in hot oil 10 minutes, or until golden. remove chicken, and drain on paper towels.
when ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter. pour hot sweet and sour sauce over top.

Chicken Makhani (indian Butter Chicken)

Ingredients

Servings: 4
1 tablespoon peanut oil
1 shallot, finely chopped
1/4 onion, chopped
2 tablespoons butter
2 teaspoons lemon juice
1 tablespoon ginger garlic paste
1 teaspoon garam masala
1 teaspoon chili powder
1 teaspoon ground cumin
1 bay leaf
1/4 cup plain yogurt
1 cup half-and-half
1 cup tomato puree
1/4 teaspoon cayenne pepper, or to taste
1 pinch salt
1 pinch black pepper
1 tablespoon peanut oil
1 pound boneless, skinless chicken thighs, cut into bite-size pieces
1 teaspoon garam masala
1 pinch cayenne pepper
1 tablespoon cornstarch
1/4 cup water

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat 1 tablespoon oil in a large saucepan over medium high heat. saute shallot and onion until soft and translucent. stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf. cook, stirring, for 1 minute. add tomato sauce, and cook for 2 minutes, stirring frequently. stir in half-and-half and yogurt. reduce heat to low, and simmer for 10 minutes, stirring frequently. season with salt pepper. remove from heat and set aside.
heat 1 tablespoon oil in a large heavy skillet over medium heat. cook chicken until lightly browned, about 10 minutes. reduce heat, and season with 1 teaspoon garam masala and cayenne. stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. stir cooked chicken into sauce.
mix together cornstarch and water, then stir into the sauce. cook for 5 to 10 minutes, or until thickened.

Chicken Breasts Pierre

Ingredients

Servings: 6
6 skinless, boneless chicken breast halves
1/4 cup all-purpose flour
1/2 teaspoon salt
1 pinch ground black pepper
3 tablespoons butter
1 (14.5 ounce) can stewed tomatoes, with liquid
1/2 cup water
2 tablespoons brown sugar
2 tablespoons distilled vinegar
2 tablespoons worcestershire sauce
1 teaspoon salt
2 teaspoons chili powder
1 teaspoon mustard powder
1/2 teaspoon celery seed
1 clove garlic, minced
1/8 teaspoon hot pepper sauce

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a shallow dish or bowl, combine flour, 1/2 teaspoon salt and ground black pepper. coat chicken breasts with flour mixture. melt butter in a large skillet over medium heat, and brown chicken on all sides. remove from skillet, and drain on paper towels.
in the same skillet, combine the tomatoes, water, brown sugar, vinegar and worcestershire sauce. season with salt, chili powder, mustard, celery seed, garlic and hot pepper sauce. bring to a boil; reduce heat, and return chicken to skillet. cover, and simmer for 35 to 40 minutes, or until chicken is tender, no longer pink and juices run clear.

Chicken Makhani (indian Butter Chicken)

Ingredients

Servings: 4
1 tablespoon peanut oil
1 shallot, finely chopped
1/4 onion, chopped
2 tablespoons butter
2 teaspoons lemon juice
1 tablespoon ginger garlic paste
1 teaspoon garam masala
1 teaspoon chili powder
1 teaspoon ground cumin
1 bay leaf
1/4 cup plain yogurt
1 cup half-and-half
1 cup tomato puree
1/4 teaspoon cayenne pepper, or to taste
1 pinch salt
1 pinch black pepper
1 tablespoon peanut oil
1 pound boneless, skinless chicken thighs, cut into bite-size pieces
1 teaspoon garam masala
1 pinch cayenne pepper
1 tablespoon cornstarch
1/4 cup water

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat 1 tablespoon oil in a large saucepan over medium high heat. saute shallot and onion until soft and translucent. stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf. cook, stirring, for 1 minute. add tomato sauce, and cook for 2 minutes, stirring frequently. stir in half-and-half and yogurt. reduce heat to low, and simmer for 10 minutes, stirring frequently. season with salt pepper. remove from heat and set aside.
heat 1 tablespoon oil in a large heavy skillet over medium heat. cook chicken until lightly browned, about 10 minutes. reduce heat, and season with 1 teaspoon garam masala and cayenne. stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. stir cooked chicken into sauce.
mix together cornstarch and water, then stir into the sauce. cook for 5 to 10 minutes, or until thickened.

Chicken Cordon Bleu I

Ingredients

Servings: 4
4 skinless, boneless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon ground black pepper
6 slices swiss cheese
4 slices cooked ham
1/2 cup seasoned bread crumbs

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). coat a 7x11 inch baking dish with nonstick cooking spray.
pound chicken breasts to 1/4 inch thickness.
sprinkle each piece of chicken on both sides with salt and pepper. place 1 cheese slice and 1 ham slice on top of each breast. roll up each breast, and secure with a toothpick. place in baking dish, and sprinkle chicken evenly with bread crumbs.
bake for 30 to 35 minutes, or until chicken is no longer pink. remove from oven, and place 1/2 cheese slice on top of each breast. return to oven for 3 to 5 minutes, or until cheese has melted. remove toothpicks, and serve immediately.

Thursday, August 27, 2015

Tasty Collard Greens

Ingredients

Servings: 10
1/4 cup olive oil
2 tablespoons minced garlic
5 cups chicken stock
1 smoked turkey drumstick
5 bunches collard greens - rinsed, trimmed and chopped
salt and black pepper to taste
1 tablespoon crushed red pepper flakes (optional)

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat olive oil in a large pot over medium heat. add garlic, and gently saute until light brown. pour in the chicken stock, and add the turkey leg. cover the pot, and simmer for 30 minutes.
add the collard greens to the cooking pot, and turn the heat up to medium-high. let the greens cook down for about 45 minutes, stirring occasionally.
reduce heat to medium, and season with salt and pepper to taste. continue to cook until the greens are tender and dark green, 45 to 60 minutes. drain greens, reserving liquid. mix in red pepper flakes if desired. use liquid to reheat leftovers.

Chicken Breasts Pierre

Ingredients

Servings: 6
6 skinless, boneless chicken breast halves
1/4 cup all-purpose flour
1/2 teaspoon salt
1 pinch ground black pepper
3 tablespoons butter
1 (14.5 ounce) can stewed tomatoes, with liquid
1/2 cup water
2 tablespoons brown sugar
2 tablespoons distilled vinegar
2 tablespoons worcestershire sauce
1 teaspoon salt
2 teaspoons chili powder
1 teaspoon mustard powder
1/2 teaspoon celery seed
1 clove garlic, minced
1/8 teaspoon hot pepper sauce

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a shallow dish or bowl, combine flour, 1/2 teaspoon salt and ground black pepper. coat chicken breasts with flour mixture. melt butter in a large skillet over medium heat, and brown chicken on all sides. remove from skillet, and drain on paper towels.
in the same skillet, combine the tomatoes, water, brown sugar, vinegar and worcestershire sauce. season with salt, chili powder, mustard, celery seed, garlic and hot pepper sauce. bring to a boil; reduce heat, and return chicken to skillet. cover, and simmer for 35 to 40 minutes, or until chicken is tender, no longer pink and juices run clear.

Chicken Cordon Bleu I

Ingredients

Servings: 4
4 skinless, boneless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon ground black pepper
6 slices swiss cheese
4 slices cooked ham
1/2 cup seasoned bread crumbs

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). coat a 7x11 inch baking dish with nonstick cooking spray.
pound chicken breasts to 1/4 inch thickness.
sprinkle each piece of chicken on both sides with salt and pepper. place 1 cheese slice and 1 ham slice on top of each breast. roll up each breast, and secure with a toothpick. place in baking dish, and sprinkle chicken evenly with bread crumbs.
bake for 30 to 35 minutes, or until chicken is no longer pink. remove from oven, and place 1/2 cheese slice on top of each breast. return to oven for 3 to 5 minutes, or until cheese has melted. remove toothpicks, and serve immediately.

Chicken Cordon Bleu I

Ingredients

Servings: 4
4 skinless, boneless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon ground black pepper
6 slices swiss cheese
4 slices cooked ham
1/2 cup seasoned bread crumbs

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). coat a 7x11 inch baking dish with nonstick cooking spray.
pound chicken breasts to 1/4 inch thickness.
sprinkle each piece of chicken on both sides with salt and pepper. place 1 cheese slice and 1 ham slice on top of each breast. roll up each breast, and secure with a toothpick. place in baking dish, and sprinkle chicken evenly with bread crumbs.
bake for 30 to 35 minutes, or until chicken is no longer pink. remove from oven, and place 1/2 cheese slice on top of each breast. return to oven for 3 to 5 minutes, or until cheese has melted. remove toothpicks, and serve immediately.

Chicken Cordon Bleu I

Ingredients

Servings: 4
4 skinless, boneless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon ground black pepper
6 slices swiss cheese
4 slices cooked ham
1/2 cup seasoned bread crumbs

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). coat a 7x11 inch baking dish with nonstick cooking spray.
pound chicken breasts to 1/4 inch thickness.
sprinkle each piece of chicken on both sides with salt and pepper. place 1 cheese slice and 1 ham slice on top of each breast. roll up each breast, and secure with a toothpick. place in baking dish, and sprinkle chicken evenly with bread crumbs.
bake for 30 to 35 minutes, or until chicken is no longer pink. remove from oven, and place 1/2 cheese slice on top of each breast. return to oven for 3 to 5 minutes, or until cheese has melted. remove toothpicks, and serve immediately.

Blackened Chicken

Ingredients

Servings: 2
1/2 teaspoon paprika
1/8 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
1/4 teaspoon dried thyme
1/8 teaspoon ground pepper
1/8 teaspoon onion powder
2 skinless, boneless chicken breast halves

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). lightly grease a baking sheet. heat a cast iron skillet over high heat for 5 minutes until it is smoking hot.
mix together the paprika, salt, cayenne, cumin, thyme, pepper, and onion powder. oil the chicken breasts with cooking spray on both sides, then coat the chicken breasts evenly with the spice mixture.
place the chicken in the hot pan, and cook for 1 minute. turn, and cook 1 minute on other side. place the breasts on the prepared baking sheet.
bake in the preheated oven until no longer pink in the center and the juices run clear, about 5 minutes.

Cornish Game Hens With Garlic And Rosemary

Ingredients

Servings: 4
4 cornish game hens
salt and pepper to taste
1 lemon, quartered
4 sprigs fresh rosemary
3 tablespoons olive oil
24 cloves garlic
1/3 cup wine
1/3 cup low-sodium chicken broth
4 sprigs fresh rosemary, for garnish

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 450 degrees f (230 degrees c).
rub hens with 1 tablespoon of the olive oil. lightly season hens with salt and pepper. place 1 lemon wedge and 1 sprig rosemary in cavity of each hen. arrange in a large, heavy roasting pan, and arrange garlic cloves around hens. roast in preheated oven for 25 minutes.
reduce oven temperature to 350 degrees f (175 degrees c). in a mixing bowl, whisk together wine, chicken broth, and remaining 2 tablespoons of oil; pour over hens. continue roasting about 25 minutes longer, or until hens are golden brown and juices run clear. baste with pan juices every 10 minutes.
transfer hens to a platter, pouring any cavity juices into the roasting pan. tent hens with aluminum foil to keep warm. transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes. cut hens in half lengthwise and arrange on plates. spoon sauce and garlic around hens. garnish with rosemary sprigs, and serve.

Tasty Collard Greens

Ingredients

Servings: 10
1/4 cup olive oil
2 tablespoons minced garlic
5 cups chicken stock
1 smoked turkey drumstick
5 bunches collard greens - rinsed, trimmed and chopped
salt and black pepper to taste
1 tablespoon crushed red pepper flakes (optional)

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat olive oil in a large pot over medium heat. add garlic, and gently saute until light brown. pour in the chicken stock, and add the turkey leg. cover the pot, and simmer for 30 minutes.
add the collard greens to the cooking pot, and turn the heat up to medium-high. let the greens cook down for about 45 minutes, stirring occasionally.
reduce heat to medium, and season with salt and pepper to taste. continue to cook until the greens are tender and dark green, 45 to 60 minutes. drain greens, reserving liquid. mix in red pepper flakes if desired. use liquid to reheat leftovers.

Cornish Game Hens With Garlic And Rosemary

Ingredients

Servings: 4
4 cornish game hens
salt and pepper to taste
1 lemon, quartered
4 sprigs fresh rosemary
3 tablespoons olive oil
24 cloves garlic
1/3 cup wine
1/3 cup low-sodium chicken broth
4 sprigs fresh rosemary, for garnish

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 450 degrees f (230 degrees c).
rub hens with 1 tablespoon of the olive oil. lightly season hens with salt and pepper. place 1 lemon wedge and 1 sprig rosemary in cavity of each hen. arrange in a large, heavy roasting pan, and arrange garlic cloves around hens. roast in preheated oven for 25 minutes.
reduce oven temperature to 350 degrees f (175 degrees c). in a mixing bowl, whisk together wine, chicken broth, and remaining 2 tablespoons of oil; pour over hens. continue roasting about 25 minutes longer, or until hens are golden brown and juices run clear. baste with pan juices every 10 minutes.
transfer hens to a platter, pouring any cavity juices into the roasting pan. tent hens with aluminum foil to keep warm. transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes. cut hens in half lengthwise and arrange on plates. spoon sauce and garlic around hens. garnish with rosemary sprigs, and serve.

Blackened Chicken

Ingredients

Servings: 2
1/2 teaspoon paprika
1/8 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
1/4 teaspoon dried thyme
1/8 teaspoon ground pepper
1/8 teaspoon onion powder
2 skinless, boneless chicken breast halves

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). lightly grease a baking sheet. heat a cast iron skillet over high heat for 5 minutes until it is smoking hot.
mix together the paprika, salt, cayenne, cumin, thyme, pepper, and onion powder. oil the chicken breasts with cooking spray on both sides, then coat the chicken breasts evenly with the spice mixture.
place the chicken in the hot pan, and cook for 1 minute. turn, and cook 1 minute on other side. place the breasts on the prepared baking sheet.
bake in the preheated oven until no longer pink in the center and the juices run clear, about 5 minutes.

Beer Lime Grilled Chicken

Ingredients

Servings: 4
1 lime, juiced
1 (12 fluid ounce) can light colored beer
1 teaspoon honey
2 cloves garlic, minced
2 tablespoons chopped fresh cilantro
salt and pepper
4 skinless, boneless chicken breast halves

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a bowl, mix the lime juice, beer, honey, garlic, cilantro, and salt and pepper until the honey dissolves. pour the mixture over the chicken, cover and marinate for 30 minutes.
preheat an outdoor grill for medium heat and lightly oil grate.
remove chicken from marinade and shake off excess; discard remaining marinade. grill chicken until tender and juices run clear, about 7 minutes per side.

Chicken Cordon Bleu Ii

Ingredients

Servings: 6
6 skinless, boneless chicken breast halves
6 slices swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry wine
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream

Recipe

Preparation Time:

Cook Time:

Ready Time:

pound chicken breasts if they are too thick. place a cheese and ham slice on each breast within 1/2 inch of the edges. fold the edges of the chicken over the filling, and secure with toothpicks. mix the flour and paprika in a small bowl, and coat the chicken pieces.
heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. add the wine and bouillon. reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
remove the toothpicks, and transfer the breasts to a warm platter. blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. cook, stirring until thickened, and pour over the chicken. serve warm.

Chicken Cordon Bleu Ii

Ingredients

Servings: 6
6 skinless, boneless chicken breast halves
6 slices swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry wine
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream

Recipe

Preparation Time:

Cook Time:

Ready Time:

pound chicken breasts if they are too thick. place a cheese and ham slice on each breast within 1/2 inch of the edges. fold the edges of the chicken over the filling, and secure with toothpicks. mix the flour and paprika in a small bowl, and coat the chicken pieces.
heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. add the wine and bouillon. reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
remove the toothpicks, and transfer the breasts to a warm platter. blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. cook, stirring until thickened, and pour over the chicken. serve warm.

Chicken Makhani (indian Butter Chicken)

Ingredients

Servings: 4
1 tablespoon peanut oil
1 shallot, finely chopped
1/4 onion, chopped
2 tablespoons butter
2 teaspoons lemon juice
1 tablespoon ginger garlic paste
1 teaspoon garam masala
1 teaspoon chili powder
1 teaspoon ground cumin
1 bay leaf
1/4 cup plain yogurt
1 cup half-and-half
1 cup tomato puree
1/4 teaspoon cayenne pepper, or to taste
1 pinch salt
1 pinch black pepper
1 tablespoon peanut oil
1 pound boneless, skinless chicken thighs, cut into bite-size pieces
1 teaspoon garam masala
1 pinch cayenne pepper
1 tablespoon cornstarch
1/4 cup water

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat 1 tablespoon oil in a large saucepan over medium high heat. saute shallot and onion until soft and translucent. stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf. cook, stirring, for 1 minute. add tomato sauce, and cook for 2 minutes, stirring frequently. stir in half-and-half and yogurt. reduce heat to low, and simmer for 10 minutes, stirring frequently. season with salt pepper. remove from heat and set aside.
heat 1 tablespoon oil in a large heavy skillet over medium heat. cook chicken until lightly browned, about 10 minutes. reduce heat, and season with 1 teaspoon garam masala and cayenne. stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. stir cooked chicken into sauce.
mix together cornstarch and water, then stir into the sauce. cook for 5 to 10 minutes, or until thickened.

Chicken Makhani (indian Butter Chicken)

Ingredients

Servings: 4
1 tablespoon peanut oil
1 shallot, finely chopped
1/4 onion, chopped
2 tablespoons butter
2 teaspoons lemon juice
1 tablespoon ginger garlic paste
1 teaspoon garam masala
1 teaspoon chili powder
1 teaspoon ground cumin
1 bay leaf
1/4 cup plain yogurt
1 cup half-and-half
1 cup tomato puree
1/4 teaspoon cayenne pepper, or to taste
1 pinch salt
1 pinch black pepper
1 tablespoon peanut oil
1 pound boneless, skinless chicken thighs, cut into bite-size pieces
1 teaspoon garam masala
1 pinch cayenne pepper
1 tablespoon cornstarch
1/4 cup water

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat 1 tablespoon oil in a large saucepan over medium high heat. saute shallot and onion until soft and translucent. stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf. cook, stirring, for 1 minute. add tomato sauce, and cook for 2 minutes, stirring frequently. stir in half-and-half and yogurt. reduce heat to low, and simmer for 10 minutes, stirring frequently. season with salt pepper. remove from heat and set aside.
heat 1 tablespoon oil in a large heavy skillet over medium heat. cook chicken until lightly browned, about 10 minutes. reduce heat, and season with 1 teaspoon garam masala and cayenne. stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. stir cooked chicken into sauce.
mix together cornstarch and water, then stir into the sauce. cook for 5 to 10 minutes, or until thickened.

Chicken Makhani (indian Butter Chicken)

Ingredients

Servings: 4
1 tablespoon peanut oil
1 shallot, finely chopped
1/4 onion, chopped
2 tablespoons butter
2 teaspoons lemon juice
1 tablespoon ginger garlic paste
1 teaspoon garam masala
1 teaspoon chili powder
1 teaspoon ground cumin
1 bay leaf
1/4 cup plain yogurt
1 cup half-and-half
1 cup tomato puree
1/4 teaspoon cayenne pepper, or to taste
1 pinch salt
1 pinch black pepper
1 tablespoon peanut oil
1 pound boneless, skinless chicken thighs, cut into bite-size pieces
1 teaspoon garam masala
1 pinch cayenne pepper
1 tablespoon cornstarch
1/4 cup water

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat 1 tablespoon oil in a large saucepan over medium high heat. saute shallot and onion until soft and translucent. stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf. cook, stirring, for 1 minute. add tomato sauce, and cook for 2 minutes, stirring frequently. stir in half-and-half and yogurt. reduce heat to low, and simmer for 10 minutes, stirring frequently. season with salt pepper. remove from heat and set aside.
heat 1 tablespoon oil in a large heavy skillet over medium heat. cook chicken until lightly browned, about 10 minutes. reduce heat, and season with 1 teaspoon garam masala and cayenne. stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. stir cooked chicken into sauce.
mix together cornstarch and water, then stir into the sauce. cook for 5 to 10 minutes, or until thickened.

Beer Lime Grilled Chicken

Ingredients

Servings: 4
1 lime, juiced
1 (12 fluid ounce) can light colored beer
1 teaspoon honey
2 cloves garlic, minced
2 tablespoons chopped fresh cilantro
salt and pepper
4 skinless, boneless chicken breast halves

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a bowl, mix the lime juice, beer, honey, garlic, cilantro, and salt and pepper until the honey dissolves. pour the mixture over the chicken, cover and marinate for 30 minutes.
preheat an outdoor grill for medium heat and lightly oil grate.
remove chicken from marinade and shake off excess; discard remaining marinade. grill chicken until tender and juices run clear, about 7 minutes per side.

Wednesday, August 26, 2015

Chicken Breasts Pierre

Ingredients

Servings: 6
6 skinless, boneless chicken breast halves
1/4 cup all-purpose flour
1/2 teaspoon salt
1 pinch ground black pepper
3 tablespoons butter
1 (14.5 ounce) can stewed tomatoes, with liquid
1/2 cup water
2 tablespoons brown sugar
2 tablespoons distilled vinegar
2 tablespoons worcestershire sauce
1 teaspoon salt
2 teaspoons chili powder
1 teaspoon mustard powder
1/2 teaspoon celery seed
1 clove garlic, minced
1/8 teaspoon hot pepper sauce

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a shallow dish or bowl, combine flour, 1/2 teaspoon salt and ground black pepper. coat chicken breasts with flour mixture. melt butter in a large skillet over medium heat, and brown chicken on all sides. remove from skillet, and drain on paper towels.
in the same skillet, combine the tomatoes, water, brown sugar, vinegar and worcestershire sauce. season with salt, chili powder, mustard, celery seed, garlic and hot pepper sauce. bring to a boil; reduce heat, and return chicken to skillet. cover, and simmer for 35 to 40 minutes, or until chicken is tender, no longer pink and juices run clear.

Chicken Makhani (indian Butter Chicken)

Ingredients

Servings: 4
1 tablespoon peanut oil
1 shallot, finely chopped
1/4 onion, chopped
2 tablespoons butter
2 teaspoons lemon juice
1 tablespoon ginger garlic paste
1 teaspoon garam masala
1 teaspoon chili powder
1 teaspoon ground cumin
1 bay leaf
1/4 cup plain yogurt
1 cup half-and-half
1 cup tomato puree
1/4 teaspoon cayenne pepper, or to taste
1 pinch salt
1 pinch black pepper
1 tablespoon peanut oil
1 pound boneless, skinless chicken thighs, cut into bite-size pieces
1 teaspoon garam masala
1 pinch cayenne pepper
1 tablespoon cornstarch
1/4 cup water

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat 1 tablespoon oil in a large saucepan over medium high heat. saute shallot and onion until soft and translucent. stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf. cook, stirring, for 1 minute. add tomato sauce, and cook for 2 minutes, stirring frequently. stir in half-and-half and yogurt. reduce heat to low, and simmer for 10 minutes, stirring frequently. season with salt pepper. remove from heat and set aside.
heat 1 tablespoon oil in a large heavy skillet over medium heat. cook chicken until lightly browned, about 10 minutes. reduce heat, and season with 1 teaspoon garam masala and cayenne. stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. stir cooked chicken into sauce.
mix together cornstarch and water, then stir into the sauce. cook for 5 to 10 minutes, or until thickened.

Sweet And Sour Chicken I

Ingredients

Servings: 8
1 (8 ounce) can pineapple chunks, drained (juice reserved)
1/4 cup cornstarch
1 3/4 cups water, divided
3/4 cup sugar
1/2 cup distilled vinegar
2 drops orange food color
8 skinless, boneless chicken breast halves - cut into 1 inch cubes
2 1/4 cups self-rising flour
2 tablespoons vegetable oil
2 tablespoons cornstarch
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 egg
1 1/2 cups water
1 quart vegetable oil for frying
2 green bell pepper, cut into 1 inch pieces

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, and orange food coloring. heat to boiling. turn off heat. combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. continue stirring until mixture thickens.
combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, pepper, and egg. add 1 1/2 cups water gradually to make a thick batter. stir to blend thoroughly. add chicken pieces, and stir until chicken is well coated.
heat oil in skillet or wok to 360 degrees f (180 degrees c). fry chicken pieces in hot oil 10 minutes, or until golden. remove chicken, and drain on paper towels.
when ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter. pour hot sweet and sour sauce over top.