Tuscan Lemon Pepper Chicken Breast (served Cold)

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 4 thin sliced chicken breasts or 2 chicken breasts, horizontally cut
• 1/2 teaspoon fresh cracked pepper (to taste)
• 1/2 teaspoon lemon zest (to taste)
• 1 chicken bouillon cube
• 1/4 onion, finely minced
• 2 garlic cloves, finely minced
• 1 cup warm water
• 1 dash cayenne pepper (to taste)
• 1/4 cup wine (pinot grigio or similar)
• 1 tablespoon olive oil

Recipe

• 1 1. dissolve bouillon cube in warm water and put aside.
• 2 2. heat oil in large frying pan then add half the lemon zest.
• 3 3. add chicken and wine to pan and cook on low heat.
• 4 4. once chicken is partially cooked add bouillon mixture, onion, garlic, remainder of zest and cayenne pepper to pan.
• 5 5. allow concoction to simmer slowly and flip chicken breasts occasionally to ensure even cooking.
• 6 6. when most of the water is absorbed remove chicken from pan.
• 7 7. crack pepper over chicken and allow to cool.
• 8 8. once chicken is cool put on your favorite salad or sandwich.

Tuscan Lemon Chicken

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• 1 (3 1/2 lb) chicken, flattened
• kosher salt
• 1/3 cup olive oil
• 2 teaspoons grated lemon zest (2 lemons)
• 1/3 cup fresh lemon juice
• 1 tablespoon minced garlic (3 cloves)
• 1 tablespoon minced fresh rosemary leaf
• fresh ground black pepper
• 1 lemon, halved

Recipe

• 1 sprinkle the chicken with 1 teaspoon salt on each side. combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoons pepper in a small measuring cup. place the chicken in a ceramic or glass dish just large enough to hold it flat. pour the lemon marinade over the chicken, turning it in the dish. cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. turn the chicken 2 or 3 times while marinating.
• 2 when ready to grill, prepare a hot charcoal fire on 1 side of a grill (or turn a gas grill on low heat). spread 1/4 of the coals across the other side of the grill. place the chicken on the cooler side, skin side up, and weigh it down with the dish you used for marinating. cook for 12 to 15 minutes, until the underside is golden brown. turn the chicken skin side down, weight again with the dish, and cook for another 12 to 15 minutes, until the skin is golden brown and the chicken is cooked through. place the lemon halves on the cool side of the grill, cut side down for the last 10 minutes of cooking. remove the chicken to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes. cut in quarters, sprinkle with salt, and serve with the grilled lemon halves.

Portuguese Spiced Roast Potatoes

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 3
• 4 -6 medium potatoes
• 1 tablespoon olive oil
• 1 1/2 teaspoons masterfoods portuguese chicken seasoning
• 1/2 teaspoon garlic powder

Recipe

• 1 peel and chop the potatoes in halves or quarters depending on size. place in a saucepan of boiling water and cook until just tender, take care not to over cook. drain the potatoes and place in a bowl, add the olive oil, portuguese chicken seasoning and garlic powder. gently toss to coat, don't worry if the potatoes get a bit roughed up, they will come out crunchier! tip the potatoes into an oiled roasting pan an cook at 450 fahrenheit/230 celsius for 30 minutes or until crispy.

Skinny Thighs

Total Time: 45 mins Preparation Time: 5 mins Cook Time: 40 mins

Ingredients

• 1 tablespoon unsalted butter
• 1 tablespoon fresh rosemary, chopped or 1/4 teaspoon dried rosemary
• 4 chicken thighs, skin on,bone in
• coarse salt
• fresh ground black pepper
• 1/3 cup dry wine

Recipe

• 1 preheat oven to 350°.
• 2 melt butter in a nonstick skillet over medium high heat; add rosemary; salt and pepper chicken thighs and saute, skin side down, until one side only is golden brown, about 4-5 minutes.
• 3 transfer thighs, skin side up, to a baking pan; place in oven and bake thighs for 20 minutes; remove from oven and transfer thighs and juices back to nonstick skillet over medium heat.
• 4 place another very heavy skillet atop the thighs, compressing them in the nonstick skillet; any flat-bottomed pan with a weight inside will work for this step.
• 5 continue to saute until thighs are cooked through, 15-20 minutes, depending on size of thighs; remove thighs from skillet; add wine and deglaze pan; pour sauce over chicken and serve.

Shake-n-bake For Chicken

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

Ingredients

• 1 cup crushed saltine crackers (about 28 little saltine squares)
• 1/4 cup plain breadcrumbs
• 1/4 cup grated parmesan cheese
• 1 tablespoon dried parsley
• 1/4 teaspoon salt
• 1/2 teaspoon dried oregano leaves
• 1/2 teaspoon dried basil leaves
• 1/2 teaspoon dried celery flakes
• 1/2 teaspoon onion powder
• 1/2 teaspoon poultry seasoning
• 1/2 teaspoon paprika
• 1/2 teaspoon pepper
• 1/4 teaspoon cayenne pepper

Recipe

• 1 mix all ingredients in food processor and whirl until blended.
• 2 store in refrigerator.
• 3 when ready to use, dip chicken pieces in 1/2 cup of evaporated milk and then coat with shake-n-bake mixture.
• 4 place chicken in shallow pan, skin side up.
• 5 bake in 375°f oven for 30 minutes.
• 6 after 30 minutes spray chicken with a light misting of oil (pam or generic brand will do).
• 7 return to oven and bake about 20 minutes longer or until juices run clear.
• 8 note: if using boneless breasts they won't take as long to cook as thighs or legs.

Tori No Kara-age (deep Fried Chicken Nuggets)

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

Ingredients

• Servings: 4
• 2 boneless skinless chicken breasts (cut into bite sized pieces)
• 3 tablespoons soy sauce
• 30 g gingerroot, peeled and grated
• 2 large garlic cloves, peeled and grated
• salt & freshly ground black pepper
• 2 tablespoons cornflour
• 2 tablespoons plain flour
• vegetable oil, for deep frying
• 2 slices lemons, to garnish

Recipe

• 1 in a medium sized bowl, mix together the soy sauce, garlic, ginger, salt and pepper.
• 2 place the chicken in the mixture and let sit for 30 minutes.
• 3 mix the corn flour with the plain flour.
• 4 take each piece of chicken from the marinade and roll in the flour mixture until it is coated completely.
• 5 heat the oil to 180 degrees c (350 degrees f) and deep-fry the chicken pieces for 4-5 minutes or until golden brown.
• 6 serve on a bed of salad garnished with a lemon.

The Everyday Italian Chicken Parmesan

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

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 2 teaspoons fresh thyme (chopped)
• 2 teaspoons fresh rosemary (chopped)
• 2 teaspoons fresh flat leaf parsley (chopped)
• 1 1/2 lbs chicken breasts
• 2 teaspoons salt
• 1 teaspoon pepper
• 1 1/2 cups spaghetti sauce
• 1/2 cup mozzarella cheese (shredded)
• 4 tablespoons parmesan cheese (grated)
• 2 tablespoons unsalted butter, cut into pieces

Recipe

• 1 preheat the oven to 500 degrees.
• 2 pound the chicken breasts to about 1/4 thickness.
• 3 in a small bowl, stir the oil and herbs to blend.
• 4 brush both sides of the chicken with the blended oil and sprinkle with salt and pepper.
• 5 heat oven-proof pan over high heat. add the chicken and cook until just brown, about 2 minutes per side. chicken should be nearly cooked through.
• 6 remove from the heat.
• 7 spoon the spaghetti sauce over the chicken, top with mozzarella and sprinkle with parmesan.
• 8 dot the tops with butter pieces, and bake until the cheese melts and the chicken is cooked through; about 5 minutes.