Best Chicken Recipes: July 2016

Sunday, July 31, 2016

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 white 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 With Balsamic Vinegar And Garlic

Ingredients

Servings: 4
4 skinless, boneless chicken breasts
salt and pepper to taste
3/4 pound fresh mushrooms, sliced
2 tablespoons all-purpose flour
2 tablespoons olive oil
6 cloves garlic
1/4 cup balsamic vinegar
3/4 cup chicken broth
1 bay leaf
1/4 teaspoon dried thyme
1 tablespoon butter

Recipe

Preparation Time:

Cook Time:

Ready Time:

season the chicken with salt and pepper. rinse the mushrooms and pat dry. season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).
add the garlic. turn the chicken breasts and scatter the mushrooms over them. continue frying, shaking the skillet and stirring the mushrooms. cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.
transfer the chicken to a warm serving platter and cover with foil. set aside. continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. swirl in the butter or margarine and discard the bay leaf. pour this mushroom sauce mixture over the chicken and serve.

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 white vinegar
1/4 teaspoon ground black pepper, or to taste
1 tablespoon white 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, white 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.

breaded chicken fingers

Ingredients

Servings: 8
6 skinless, boneless chicken breast halves - cut into 1/2 inch strips
1 egg, beaten
1 cup buttermilk
1 1/2 teaspoons garlic powder
1 cup all-purpose flour
1 cup seasoned bread crumbs
1 teaspoon salt
1 teaspoon baking powder
1 quart oil for frying

Recipe

Preparation Time:

Cook Time:

Ready Time:

place chicken strips into a large, resealable plastic bag. in a small bowl, mix the egg, buttermilk and garlic powder. pour mixture into bag with chicken. seal, and refrigerate 2 to 4 hours.
in another large, resealable plastic bag, mix together the flour, bread crumbs, salt and baking powder. remove chicken from refrigerator, and drain, discarding buttermilk mixture. place chicken in flour mixture bag. seal, and shake to coat.
heat oil in a large, heavy skillet to 375 degrees f (190 degrees c).
carefully place coated chicken in hot oil. fry until golden brown and juices run clear. drain on paper towels.

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.

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 white vinegar
1/4 teaspoon ground black pepper, or to taste
1 tablespoon white 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, white 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.

Lime Grilled Chicken

Ingredients

Servings: 4
1 lime, juiced
1 (12 fluid ounce) can light colored
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, , 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.

breaded chicken fingers

Ingredients

Servings: 8
6 skinless, boneless chicken breast halves - cut into 1/2 inch strips
1 egg, beaten
1 cup buttermilk
1 1/2 teaspoons garlic powder
1 cup all-purpose flour
1 cup seasoned bread crumbs
1 teaspoon salt
1 teaspoon baking powder
1 quart oil for frying

Recipe

Preparation Time:

Cook Time:

Ready Time:

place chicken strips into a large, resealable plastic bag. in a small bowl, mix the egg, buttermilk and garlic powder. pour mixture into bag with chicken. seal, and refrigerate 2 to 4 hours.
in another large, resealable plastic bag, mix together the flour, bread crumbs, salt and baking powder. remove chicken from refrigerator, and drain, discarding buttermilk mixture. place chicken in flour mixture bag. seal, and shake to coat.
heat oil in a large, heavy skillet to 375 degrees f (190 degrees c).
carefully place coated chicken in hot oil. fry until golden brown and juices run clear. drain on paper towels.

famous butter chicken

Ingredients

Servings: 4
2 eggs, beaten
1 cup crushed buttery round cracker crumbs
1/2 teaspoon garlic salt
ground black pepper to taste
4 skinless, boneless chicken breast halves
1/2 cup butter, cut into pieces

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c).
place eggs and cracker crumbs in two separate shallow bowls. mix cracker crumbs with garlic salt and pepper. dip chicken in the eggs, then dredge in the crumb mixture to coat.
arrange coated chicken in a 9x13 inch baking dish. place pieces of butter around the chicken.
bake in the preheated oven for 40 minutes, or until chicken is no longer pink and juices run clear.

Chicken Breasts With Balsamic Vinegar And Garlic

Ingredients

Servings: 4
4 skinless, boneless chicken breasts
salt and pepper to taste
3/4 pound fresh mushrooms, sliced
2 tablespoons all-purpose flour
2 tablespoons olive oil
6 cloves garlic
1/4 cup balsamic vinegar
3/4 cup chicken broth
1 bay leaf
1/4 teaspoon dried thyme
1 tablespoon butter

Recipe

Preparation Time:

Cook Time:

Ready Time:

season the chicken with salt and pepper. rinse the mushrooms and pat dry. season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).
add the garlic. turn the chicken breasts and scatter the mushrooms over them. continue frying, shaking the skillet and stirring the mushrooms. cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.
transfer the chicken to a warm serving platter and cover with foil. set aside. continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. swirl in the butter or margarine and discard the bay leaf. pour this mushroom sauce mixture over the chicken and serve.

Perfect Marinated Chicken Breasts

Ingredients

Servings: 4
1 1/2 cups lemon-lime soda
1/2 cup olive oil
1/2 cup soy sauce
1/4 teaspoon garlic powder
4 (6 ounce) skinless, boneless chicken breast halves

Recipe

Preparation Time:

Cook Time:

Ready Time:

whisk lemon-lime soda, olive oil, soy sauce, and garlic powder in a bowl and pour into a resealable plastic bag. add chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. marinate in the refrigerator overnight.
preheat grill for medium heat and lightly oil the grate.
remove chicken from marinade and discard used marinade. cook chicken breasts on preheated grill until no longer pink in the center and the juices run clear, 7 to 8 minutes per side. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).

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.

Roast Sticky Chicken-rotisserie Style

Ingredients

Servings: 2
4 teaspoons salt
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 onions, quartered
2 (4 pound) whole chickens

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. remove and discard giblets from chicken. rinse chicken cavity, and pat dry with paper towel. rub each chicken inside and out with spice mixture. place 1 onion into the cavity of each chicken. place chickens in a resealable bag or double wrap with plastic wrap. refrigerate overnight, or at least 4 to 6 hours.
preheat oven to 250 degrees f (120 degrees c).
place chickens in a roasting pan. bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees f (85 degrees c). let the chickens stand for 10 minutes before carving.

new york knish - yo!

Ingredients

Servings: 12
6 large yukon gold potatoes, peeled
1/4 cup butter
1 large onion, chopped
1 cube chicken bouillon, crumbled
salt and pepper to taste
18 sheets phyllo dough
1/4 cup butter

Recipe

Preparation Time:

Cook Time:

Ready Time:

place potatoes into a pot with enough water to cover. bring to a boil, and cook until tender. drain, and set aside.
while the potatoes are boiling, heat 1/4 cup butter in a large skillet over medium heat. stir in onions, and cook until soft and translucent.
in a large bowl, mash the potatoes until smooth. mix in onion and butter mixture, crumbled bouillon, and salt and pepper to taste.
preheat oven to 375 degrees f (190 degrees c). grease a baking sheet.
layer 3 sheets of phyllo dough one on top of the other, and cut this triple-layered sheet in half. drop one spoonful of potato mixture into each phyllo piece. roll dough around mixture, tucking ends under. repeat this step with remaining sheets of phyllo dough to make 12 knishes. brush with remaining 1/4 cup butter, and place on baking sheet.
bake in a preheated oven 30 to 40 minutes, or until golden brown.

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 white 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, white 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.

open-faced grilled tuscan chicken sandwiches with fresh mozzarella

Ingredients

Servings: 4
4 tablespoons carapelli® extra virgin olive oil, divided
1 tablespoon fresh lemon juice
2 cloves garlic, minced
3 teaspoons chopped fresh rosemary, divided
1/2 teaspoon coarse sea salt or kosher salt
1/4 teaspoon freshly ground black pepper
4 (4 ounce) skinless, boneless chicken breast halves
4 slices rustic italian or sourdough bread
1 cup packed baby greens or field greens
8 (1 ounce) slices fresh mozzarella cheese

Recipe

Preparation Time:

Ready Time:

heat a grill to medium-high heat or have a ridged grill pan ready.
combine 2 tablespoons of the oil, lemon juice, garlic, and 2 teaspoons of the rosemary in a small bowl. sprinkle salt and pepper over chicken; place in a pie plate or shallow plate. pour oil mixture over chicken; turn to coat. let stand at least 10 minutes or up to 20 minutes.
transfer chicken to grill with some of marinade clinging; discard marinade on plate. grill chicken (or cook in a heated ridged grill pan over medium heat) 5 minutes per side or until chicken is no longer pink in center and internal temperature reaches 165 degrees f.
brush remaining 2 tablespoons oil over both sides of bread. place on grill (or in a large nonstick skillet) and cook 2 minutes per side or until golden brown. transfer to serving plates; top with greens and cheese. carve cooked chicken diagonally into 1/2-inch thick slices; arrange over cheese. top with remaining 1 teaspoon rosemary.

chicken parmigiana

Ingredients

Servings: 2
1 egg, beaten
2 ounces dry bread crumbs
2 skinless, boneless chicken breast halves
3/4 (16 ounce) jar spaghetti sauce
2 ounces shredded mozzarella cheese
1/4 cup grated parmesan cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). lightly grease a medium baking sheet.
pour egg into a small shallow bowl. place bread crumbs in a separate shallow bowl. dip chicken into egg, then into the bread crumbs. place coated chicken on the prepared baking sheet and bake in the preheated oven for 40 minutes, or until no longer pink and juices run clear.
pour 1/2 of the spaghetti sauce into a 7x11 inch baking dish. place chicken over sauce, and cover with remaining sauce. sprinkle mozzarella and parmesan cheeses on top and return to the preheated oven for 20 minutes.

Super Simple Oven Barbequed Chicken

Ingredients

Servings: 6
6 bone-in chicken breast halves, with skin
1 tablespoon worcestershire sauce
1 tablespoon hickory-flavored liquid smoke
2 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons garlic powder
2 teaspoons dried thyme
2 teaspoons dried oregano
salt and pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c).
arrange chicken pieces in a lightly greased 9x13 inch baking dish, allowing room between pieces. drizzle with worcestershire sauce and liquid smoke, then sprinkle with chili powder, cumin, garlic powder, thyme, oregano and salt and pepper to taste.
cover dish with aluminum foil and bake for 1 to 1 1/2 hours, or until chicken is cooked through and juices run clear.

southern bbq chicken

Ingredients

Servings: 5
2 tablespoons brown sugar
2 large cloves cloves garlic, chopped
2 teaspoons salt
1 teaspoon black pepper
10 chicken drumsticks
2 tablespoons vegetable oil
1/2 cup finely chopped onion
3/4 cup ketchup
2 tablespoons white vinegar
2 tablespoons worcestershire sauce

Recipe

Preparation Time:

Cook Time:

Ready Time:

mash brown sugar, garlic, salt, and pepper together in a mortar and pestle to form a paste. spoon paste into a resealable plastic bag. add the chicken, coat with the paste, squeeze out excess air, and seal the bag. marinate in the refrigerator for 8 hours to overnight.
heat oil in a small saucepan over medium heat. cook and stir onion in hot oil until softened, about 5 minutes. stir ketchup, vinegar, and worcestershire sauce into onions; bring to a simmer and cook until flavors blend, about 10 minutes.
preheat grill for medium heat and lightly oil the grate. remove chicken from bag and discard marinade.
cook chicken on the preheated grill until lightly browned on all sides, about 1 minute per side.
turn off one of the grill burners or move the coals and move chicken so there is no heat source diretly below it.
baste drumsticks with the sauce and cook another 10 minutes; turn and again and baste the chicken with the sauce. continue to drumsticks until juices run clear, 10 to 15 minutes more. an instant-read thermometer inserted near the bone should read 165 degrees f (74 degrees c)

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.

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 white
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 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.

baked chicken nuggets

Ingredients

Servings: 30
3 skinless, boneless chicken breasts
1 cup italian seasoned bread crumbs
1/2 cup grated parmesan cheese
1 teaspoon salt
1 teaspoon dried thyme
1 tablespoon dried basil
1/2 cup butter, melted

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c).
cut chicken breasts into 1 1/2-inch sized pieces. in a medium bowl, mix together the bread crumbs, cheese, salt, thyme and basil. mix well. put melted butter in a bowl or dish for dipping.
dip chicken pieces into the melted butter first, then coat with the breadcrumb mixture. place the well-coated chicken pieces on a lightly greased cookie sheet in a single layer, and bake in the preheated oven for 20 minutes.

Gkai Kamin

Ingredients

Servings: 4
1 (2 to 3 pound) whole chicken
2 stalks lemon grass
12 cloves garlic
2 tablespoons salt
5 tablespoons peeled and chopped fresh turmeric
1 teaspoon whole white peppercorns

Recipe

cut roots and leafy tops off lemon grass stalks. in a mortar and pestle, pound lemongrass, salt, garlic, turmeric, and pepper into a fine paste.
cut open chicken lengthwise. separate into 2 pieces, and rinse well. rub chicken with mixed spice paste. marinate in refrigerator for 4 hours or overnight.
grill over moderate heat for 10 to 15 minutes, or until well done and evenly brown. serve hot.

caramelized chicken wings

Ingredients

Servings: 12
1 cup water
1/2 cup white sugar
1/3 cup soy sauce
2 tablespoons peanut butter
1 tablespoon honey
2 teaspoons vinegar
1 tablespoon minced garlic
12 large chicken wings, tips removed and wings cut in half at joint
1 teaspoon sesame seeds, or to taste (optional)

Recipe

Preparation Time:

Cook Time:

Ready Time:

in an electric skillet or a large skillet over medium heat, mix together the water, sugar, soy sauce, peanut butter, honey, vinegar, and garlic until smooth and the sugar has dissolved. place the wings into the sauce, cover, and simmer for 30 minutes. uncover and simmer until the wings are tender and the sauce has thickened, about 30 more minutes, spooning sauce over wings occasionally. sprinkle with sesame seeds.

Lime Grilled Chicken

Ingredients

Servings: 4
1 lime, juiced
1 (12 fluid ounce) can light colored
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, , 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.

asian twist chicken wings

Ingredients

Servings: 20
2 sun-dried tomatoes
1/4 cup white
1/4 cup barbeque sauce
1 teaspoon sesame oil
1 tablespoon hot pepper sauce
2 tablespoons soy sauce
1 tablespoon distilled white vinegar
1 tablespoon honey
1 tablespoon cornstarch
20 chicken wings
2 teaspoons minced garlic
1 teaspoon chili powder
salt and pepper to taste
1 lime, cut into wedges
1 1/2 teaspoons sesame seeds

Recipe

Preparation Time:

Cook Time:

Ready Time:

place the sun-dried tomatoes and white into a blender; puree until smooth, then pour into a saucepan. stir in the barbeque sauce, sesame oil, hot pepper sauce, soy sauce, vinegar, honey, and cornstarch. bring to a simmer over medium-high heat, then reduce heat to medium-low, and simmer for several minutes until thickened. remove from heat, and allow to cool.
while the marinade is cooling, pierce the chicken wings using a fork, and place into a mixing bowl. toss the chicken wings with the garlic, chili powder, salt, and pepper. pour the cooled marinade over the wings, and stir to coat. cover, and refrigerate at least 2 hours.
preheat an outdoor grill for medium heat, and lightly oil the grate.
remove the chicken wings from the marinade, and shake off excess. discard the remaining marinade. cook the wings on the preheated grill until no longer pink at the bone, about 20 minutes. turn the wings frequently as they cook to ensure even cooking. place the cooked wings on a serving platter; squeeze the lime wedges over the wings, and sprinkle with sesame seeds to serve.

jerk grilled chicken wings

Ingredients

Servings: 12
1/4 cup fresh squeezed orange juice
2 tablespoons lemon juice
2 tablespoons lime juice
1 teaspoon salt
2 teaspoons ground black pepper
1 tablespoon chopped fresh thyme
1 tablespoon chopped garlic
1 tablespoon chopped fresh ginger
1 habanero pepper, seeded and chopped (use gloves)
1 tablespoon curry powder
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/2 cup vegetable oil
12 large chicken wings, tips removed and wings cut apart at joint

Recipe

Preparation Time:

Cook Time:

Ready Time:

mix together the orange juice, lemon juice, lime juice, salt, black pepper, thyme, garlic, ginger, habanero pepper, curry powder, allspice, nutmeg, and cinnamon in a bowl. whisk in the vegetable oil. pour 3/4 of the marinade into a resealable plastic zipper bag, and place the chicken wing pieces into the bag. squeeze out any air, and mix the wing pieces with the marinade, and refrigerate from 4 to 12 hours. place the remaining 1/4 of the marinade in a small bowl, and refrigerate until grilling time.
preheat an outdoor grill for medium heat, and lightly oil the grate.
remove the wing pieces from the bag of marinade, and discard the used marinade. sprinkle the wings with salt and pepper to taste, and sear on the hottest part of the grill until the wings begin to brown, about 4 minutes per side.
move the wings to a less-hot part of the grill, baste with the unused portion of the marinade, and close the grill. grill until the wings are golden brown, show good grill marks, are no longer pink in the center, and the juices run clear, 10 to 15 more minutes. baste again with marinade and turn after 5 to 8 minutes.

grilled teriyaki chicken

Ingredients

Servings: 10
1 (12 fluid ounce) can or bottle
1/4 cup brown sugar
1/4 cup kosher salt
1/4 cup paprika
2 tablespoons ground black pepper
1/4 teaspoon cayenne pepper
1 cup teriyaki marinade
1/4 cup vegetable oil
10 chicken legs, rinsed and patted dry

Recipe

Preparation Time:

Cook Time:

Ready Time:

stir the , brown sugar, kosher salt, paprika, black pepper, cayenne pepper, and teriyaki marinade together in a bowl.
rub the chicken legs thoroughly with the vegetable oil. poke several holes in the flesh of the chicken legs with a fork; arrange in a single layer in a glass dish. pour the marinade over the chicken legs; marinate in refrigerator for 1 hour.
preheat an outdoor grill for medium heat, and lightly oil the grate.
remove the chicken from the marinade and shake off any excess liquid. discard remaining marinade.
grill the chicken legs on the preheated grill until no longer pink at the bone and the juices run clear, turning one-quarter turn every 5 minutes, 20 to 25 minutes total. an instant-read thermometer inserted into the thickest part of the leg, near the bone should read 180 degrees f (82 degrees c).

Super Simple Oven Barbequed Chicken

Ingredients

Servings: 6
6 bone-in chicken breast halves, with skin
1 tablespoon worcestershire sauce
1 tablespoon hickory-flavored liquid smoke
2 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons garlic powder
2 teaspoons dried thyme
2 teaspoons dried oregano
salt and pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c).
arrange chicken pieces in a lightly greased 9x13 inch baking dish, allowing room between pieces. drizzle with worcestershire sauce and liquid smoke, then sprinkle with chili powder, cumin, garlic powder, thyme, oregano and salt and pepper to taste.
cover dish with aluminum foil and bake for 1 to 1 1/2 hours, or until chicken is cooked through 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.

baked chicken nuggets

Ingredients

Servings: 30
3 skinless, boneless chicken breasts
1 cup italian seasoned bread crumbs
1/2 cup grated parmesan cheese
1 teaspoon salt
1 teaspoon dried thyme
1 tablespoon dried basil
1/2 cup butter, melted

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c).
cut chicken breasts into 1 1/2-inch sized pieces. in a medium bowl, mix together the bread crumbs, cheese, salt, thyme and basil. mix well. put melted butter in a bowl or dish for dipping.
dip chicken pieces into the melted butter first, then coat with the breadcrumb mixture. place the well-coated chicken pieces on a lightly greased cookie sheet in a single layer, and bake in the preheated oven for 20 minutes.

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 white 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, white 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.

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.

Buffalo Chicken Wings Iii

Ingredients

Servings: 4
20 chicken wings, split and tips discarded
1/2 cup butter, melted
1/2 cup red pepper sauce
3/4 cup tomato sauce
1 1/2 tablespoons chili powder
1 teaspoon cayenne pepper

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c).
bake wings in preheated oven for 30 minutes, or until cooked through and crispy.
meanwhile, in a small bowl combine melted butter, red pepper sauce, tomato sauce, chili powder and cayenne pepper. mix together.
when wings are baked, dip in sauce to coat well, then shake off excess and return coated wings to baking sheet. reduce oven temperature to 250 degrees f (120 degrees c) and bake for another 15 minutes to set sauce.

famous butter chicken

Ingredients

Servings: 4
2 eggs, beaten
1 cup crushed buttery round cracker crumbs
1/2 teaspoon garlic salt
ground black pepper to taste
4 skinless, boneless chicken breast halves
1/2 cup butter, cut into pieces

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c).
place eggs and cracker crumbs in two separate shallow bowls. mix cracker crumbs with garlic salt and pepper. dip chicken in the eggs, then dredge in the crumb mixture to coat.
arrange coated chicken in a 9x13 inch baking dish. place pieces of butter around the chicken.
bake in the preheated oven for 40 minutes, or until chicken is no longer pink and 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.

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 white 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, white 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.

Grilled Chicken And Sun-dried Tomato Subs

Ingredients

Servings: 6
6 boneless, skinless chicken breast halves
2 tablespoons olive oil
salt and ground black pepper to taste
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1 (8 ounce) jar sun-dried tomatoes, packed in oil - drained, oil reserved
1 (4 ounce) can sliced black olives, drained
6 hoagie rolls, split lengthwise

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat an outdoor grill for medium high heat, and lightly oil grate. lightly pound chicken to flatten. trim excess fat from edges. brush lightly with olive oil, then season both sides of chicken with salt, pepper, garlic powder, onion powder, oregano and red pepper to taste; set aside
in a medium bowl, combine the sun-dried tomatoes, olives, and about 2 1/2 tablespoons oil from the tomatoes. season with salt and pepper to taste; set aside
place chicken on preheated grill, and cook for 10 to 12 minutes, turning in different directions while cooking to get cross-hatch grill marks. place cooked chicken on rolls, and top each with a heaping tablespoon of tomato mixture.

braised balsamic chicken

Ingredients

Servings: 6
6 skinless, boneless chicken breast halves
1 teaspoon garlic salt
ground black pepper to taste
2 tablespoons olive oil
1 onion, thinly sliced
1 (14.5 ounce) can diced tomatoes
1/2 cup balsamic vinegar
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
1/2 teaspoon dried thyme

Recipe

Preparation Time:

Cook Time:

Ready Time:

season both sides of chicken breasts with garlic salt and pepper.
heat olive oil in a skillet over medium heat; cook seasoned chicken breasts until chicken is browned, 3 to 4 minutes per side. add onion; cook and stir until onion is browned, 3 to 4 minutes.
pour diced tomatoes and balsamic vinegar over chicken; season with basil, oregano, rosemary and thyme. simmer until chicken is no longer pink and the juices run clear, about 15 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).

breaded chicken fingers

Ingredients

Servings: 8
6 skinless, boneless chicken breast halves - cut into 1/2 inch strips
1 egg, beaten
1 cup buttermilk
1 1/2 teaspoons garlic powder
1 cup all-purpose flour
1 cup seasoned bread crumbs
1 teaspoon salt
1 teaspoon baking powder
1 quart oil for frying

Recipe

Preparation Time:

Cook Time:

Ready Time:

place chicken strips into a large, resealable plastic bag. in a small bowl, mix the egg, buttermilk and garlic powder. pour mixture into bag with chicken. seal, and refrigerate 2 to 4 hours.
in another large, resealable plastic bag, mix together the flour, bread crumbs, salt and baking powder. remove chicken from refrigerator, and drain, discarding buttermilk mixture. place chicken in flour mixture bag. seal, and shake to coat.
heat oil in a large, heavy skillet to 375 degrees f (190 degrees c).
carefully place coated chicken in hot oil. fry until golden brown and juices run clear. drain on paper towels.

Super Simple Oven Barbequed Chicken

Ingredients

Servings: 6
6 bone-in chicken breast halves, with skin
1 tablespoon worcestershire sauce
1 tablespoon hickory-flavored liquid smoke
2 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons garlic powder
2 teaspoons dried thyme
2 teaspoons dried oregano
salt and pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c).
arrange chicken pieces in a lightly greased 9x13 inch baking dish, allowing room between pieces. drizzle with worcestershire sauce and liquid smoke, then sprinkle with chili powder, cumin, garlic powder, thyme, oregano and salt and pepper to taste.
cover dish with aluminum foil and bake for 1 to 1 1/2 hours, or until chicken is cooked through and juices run clear.

chicken parmigiana

Ingredients

Servings: 2
1 egg, beaten
2 ounces dry bread crumbs
2 skinless, boneless chicken breast halves
3/4 (16 ounce) jar spaghetti sauce
2 ounces shredded mozzarella cheese
1/4 cup grated parmesan cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). lightly grease a medium baking sheet.
pour egg into a small shallow bowl. place bread crumbs in a separate shallow bowl. dip chicken into egg, then into the bread crumbs. place coated chicken on the prepared baking sheet and bake in the preheated oven for 40 minutes, or until no longer pink and juices run clear.
pour 1/2 of the spaghetti sauce into a 7x11 inch baking dish. place chicken over sauce, and cover with remaining sauce. sprinkle mozzarella and parmesan cheeses on top and return to the preheated oven for 20 minutes.

baked chicken nuggets

Ingredients

Servings: 30
3 skinless, boneless chicken breasts
1 cup italian seasoned bread crumbs
1/2 cup grated parmesan cheese
1 teaspoon salt
1 teaspoon dried thyme
1 tablespoon dried basil
1/2 cup butter, melted

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c).
cut chicken breasts into 1 1/2-inch sized pieces. in a medium bowl, mix together the bread crumbs, cheese, salt, thyme and basil. mix well. put melted butter in a bowl or dish for dipping.
dip chicken pieces into the melted butter first, then coat with the breadcrumb mixture. place the well-coated chicken pieces on a lightly greased cookie sheet in a single layer, and bake in the preheated oven for 20 minutes.

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.

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.

Chicken Breasts With Balsamic Vinegar And Garlic

Ingredients

Servings: 4
4 skinless, boneless chicken breasts
salt and pepper to taste
3/4 pound fresh mushrooms, sliced
2 tablespoons all-purpose flour
2 tablespoons olive oil
6 cloves garlic
1/4 cup balsamic vinegar
3/4 cup chicken broth
1 bay leaf
1/4 teaspoon dried thyme
1 tablespoon butter

Recipe

Preparation Time:

Cook Time:

Ready Time:

season the chicken with salt and pepper. rinse the mushrooms and pat dry. season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).
add the garlic. turn the chicken breasts and scatter the mushrooms over them. continue frying, shaking the skillet and stirring the mushrooms. cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.
transfer the chicken to a warm serving platter and cover with foil. set aside. continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. swirl in the butter or margarine and discard the bay leaf. pour this mushroom sauce mixture over the chicken and serve.

Saturday, July 30, 2016

ecu tailgate wings

Ingredients

Servings: 6
1 cup water
1/2 cup soy sauce
1/2 cup worcestershire sauce
1/4 cup minced fresh ginger root
1/4 cup white sugar
2 limes, quartered
1 pinch red pepper flakes, or to taste
3 pounds chicken wings

Recipe

Preparation Time:

Cook Time:

Ready Time:

combine the water, soy sauce, worcestershire sauce, ginger, sugar, limes, and red pepper in a gallon-sized sealable bag; seal and shake to combine. add the chicken wings; refrigerate 24 to 48 hours.
preheat an outdoor grill for medium-low heat and lightly oil grate.
drain the marinade from the wings and discard. cook the wings on the heated grill, turning occasionally, until juices run clear, 25 to 30 minutes.

breaded chicken fingers

Ingredients

Servings: 8
6 skinless, boneless chicken breast halves - cut into 1/2 inch strips
1 egg, beaten
1 cup buttermilk
1 1/2 teaspoons garlic powder
1 cup all-purpose flour
1 cup seasoned bread crumbs
1 teaspoon salt
1 teaspoon baking powder
1 quart oil for frying

Recipe

Preparation Time:

Cook Time:

Ready Time:

place chicken strips into a large, resealable plastic bag. in a small bowl, mix the egg, buttermilk and garlic powder. pour mixture into bag with chicken. seal, and refrigerate 2 to 4 hours.
in another large, resealable plastic bag, mix together the flour, bread crumbs, salt and baking powder. remove chicken from refrigerator, and drain, discarding buttermilk mixture. place chicken in flour mixture bag. seal, and shake to coat.
heat oil in a large, heavy skillet to 375 degrees f (190 degrees c).
carefully place coated chicken in hot oil. fry until golden brown and juices run clear. drain on paper towels.

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.

famous butter chicken

Ingredients

Servings: 4
2 eggs, beaten
1 cup crushed buttery round cracker crumbs
1/2 teaspoon garlic salt
ground black pepper to taste
4 skinless, boneless chicken breast halves
1/2 cup butter, cut into pieces

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c).
place eggs and cracker crumbs in two separate shallow bowls. mix cracker crumbs with garlic salt and pepper. dip chicken in the eggs, then dredge in the crumb mixture to coat.
arrange coated chicken in a 9x13 inch baking dish. place pieces of butter around the chicken.
bake in the preheated oven for 40 minutes, or until chicken is no longer pink and juices run clear.

singapore satay

Ingredients

Servings: 4
1 large red onion, chopped
2 large garlic cloves, chopped
3 stalks lemon grass, chopped
1/2 cup soy sauce
1 tablespoon peanut oil
1 tablespoon ground turmeric
1 1/2 teaspoons brown sugar
1 teaspoon ground cumin
1 teaspoon ground ginger
salt and black pepper to taste
1 pound skinless, boneless chicken breast halves - pounded thin
12 wooden or bamboo skewers

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large nonreactive bowl, stir together the onion, garlic, lemon grass, soy sauce, peanut oil, turmeric, brown sugar, cumin, ginger, salt, and pepper. reserve about 2 tablespoons of marinade in a small bowl, and refrigerate until cooking time. mix the chicken breasts into the remaining marinade, stir to coat well, and marinate in refrigerator overnight.
about 30 minutes before serving, soak the skewers in water. preheat an outdoor grill for high heat, and lightly oil the grate.
remove the chicken breasts from the bowl, and discard the used marinade. cut each chicken breast on the diagonal into 6 long strips, and thread a chicken strip one of the soaked skewers. grill the skewers, turning frequently and basting with the reserved marinade, until the chicken is cooked through with brown, crispy edges, 5 to 8 minutes per skewer.

gourmet chicken sandwich

Ingredients

Servings: 4
4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
ground black pepper to taste
1 tablespoon olive oil
1 teaspoon minced garlic
2 tablespoons mayonnaise
2 teaspoons prepared dijon-style mustard
1 teaspoon chopped fresh rosemary
8 slices garlic and rosemary focaccia bread

Recipe

Preparation Time:

Cook Time:

Ready Time:

sprinkle pepper on one side of each chicken cutlet. heat oil in a large skillet; brown garlic in oil, then add chicken, pepper-side-down. saute chicken until cooked through and juices run clear, about 12 to 15 minutes.
in a small bowl combine the mayonnaise, mustard and rosemary. mix together and spread mixture on 4 slices focaccia bread. place 1 chicken cutlet on each of these slices, then top each with another bread slice.

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 white vinegar
1/4 teaspoon ground black pepper, or to taste
1 tablespoon white 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, white 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.

chicken fried chicken

Ingredients

Servings: 6
30 saltine crackers
2 tablespoons all-purpose flour
2 tablespoons dry potato flakes
1 teaspoon seasoned salt
1/2 teaspoon ground black pepper
1 egg
6 skinless, boneless chicken breast halves
2 cups vegetable oil for frying

Recipe

Preparation Time:

Cook Time:

Ready Time:

place crackers in a large resealable plastic bag; seal bag and crush crackers with a rolling pin until they are coarse crumbs. add the flour, potato flakes, seasoned salt, and pepper and mix well.
beat egg in a shallow dish or bowl. one by one, dredge chicken pieces in egg, then place in bag with crumb mixture. seal bag and shake to coat.
heat oil in a deep-fryer or large saucepan to 350 degrees f (175 degrees c).
fry chicken, turning frequently, until golden brown and juices run clear, 15 to 20 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 white
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 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.

Roast Sticky Chicken-rotisserie Style

Ingredients

Servings: 2
4 teaspoons salt
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 onions, quartered
2 (4 pound) whole chickens

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. remove and discard giblets from chicken. rinse chicken cavity, and pat dry with paper towel. rub each chicken inside and out with spice mixture. place 1 onion into the cavity of each chicken. place chickens in a resealable bag or double wrap with plastic wrap. refrigerate overnight, or at least 4 to 6 hours.
preheat oven to 250 degrees f (120 degrees c).
place chickens in a roasting pan. bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees f (85 degrees c). let the chickens stand for 10 minutes before carving.

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 white vinegar
1/4 teaspoon ground black pepper, or to taste
1 tablespoon white 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, white 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.

braised balsamic chicken

Ingredients

Servings: 6
6 skinless, boneless chicken breast halves
1 teaspoon garlic salt
ground black pepper to taste
2 tablespoons olive oil
1 onion, thinly sliced
1 (14.5 ounce) can diced tomatoes
1/2 cup balsamic vinegar
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
1/2 teaspoon dried thyme

Recipe

Preparation Time:

Cook Time:

Ready Time:

season both sides of chicken breasts with garlic salt and pepper.
heat olive oil in a skillet over medium heat; cook seasoned chicken breasts until chicken is browned, 3 to 4 minutes per side. add onion; cook and stir until onion is browned, 3 to 4 minutes.
pour diced tomatoes and balsamic vinegar over chicken; season with basil, oregano, rosemary and thyme. simmer until chicken is no longer pink and the juices run clear, about 15 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).

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.

Chicken Breasts With Balsamic Vinegar And Garlic

Ingredients

Servings: 4
4 skinless, boneless chicken breasts
salt and pepper to taste
3/4 pound fresh mushrooms, sliced
2 tablespoons all-purpose flour
2 tablespoons olive oil
6 cloves garlic
1/4 cup balsamic vinegar
3/4 cup chicken broth
1 bay leaf
1/4 teaspoon dried thyme
1 tablespoon butter

Recipe

Preparation Time:

Cook Time:

Ready Time:

season the chicken with salt and pepper. rinse the mushrooms and pat dry. season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).
add the garlic. turn the chicken breasts and scatter the mushrooms over them. continue frying, shaking the skillet and stirring the mushrooms. cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.
transfer the chicken to a warm serving platter and cover with foil. set aside. continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. swirl in the butter or margarine and discard the bay leaf. pour this mushroom sauce mixture over the chicken and serve.

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.

baked chicken nuggets

Ingredients

Servings: 30
3 skinless, boneless chicken breasts
1 cup italian seasoned bread crumbs
1/2 cup grated parmesan cheese
1 teaspoon salt
1 teaspoon dried thyme
1 tablespoon dried basil
1/2 cup butter, melted

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c).
cut chicken breasts into 1 1/2-inch sized pieces. in a medium bowl, mix together the bread crumbs, cheese, salt, thyme and basil. mix well. put melted butter in a bowl or dish for dipping.
dip chicken pieces into the melted butter first, then coat with the breadcrumb mixture. place the well-coated chicken pieces on a lightly greased cookie sheet in a single layer, and bake in the preheated oven for 20 minutes.

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.

Lyn's Chicken

Ingredients

Servings: 4
4 skinless, boneless chicken breast halves
2 cups sliced fresh mushrooms
1 teaspoon coarse ground black pepper
1 1/2 cups shredded cheddar cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven broiler to 375 degrees f (190 degrees c). line a broiler pan with aluminum foil. place chicken on the broiling pan.
broil chicken breasts in preheated oven for 25 to 35 minutes or until they are cooked through and the juices run clear.
meanwhile, place mushrooms in a medium skillet, season with salt and pepper to taste, cover skillet and cook over high heat until the juices run. once that happens, lower heat, remove cover and carry on cooking until liquid has evaporated. add mushrooms to chicken and sprinkle shredded cheese on top.
broil for about 8 to 10 minutes, until the cheese is golden and bubbly.

grilled chicken with ginger and black bean sauce

Ingredients

Servings: 2
6 skinless chicken thighs
1 tablespoon minced fresh ginger root
1 tablespoon black bean sauce with garlic
1 teaspoon sesame oil
ground black pepper to taste

Recipe

place thighs in a bowl, and add ginger, black bean sauce, sesame oil, and ground black pepper. stir well until completely coated. marinate in the refrigerator for 2 hours.
grill over medium heat until no longer pink but still juicy, about 20 minutes, turning only once.

Lime Grilled Chicken

Ingredients

Servings: 4
1 lime, juiced
1 (12 fluid ounce) can light colored
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, , 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.

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 white 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, white 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.