BAKED PARMESAN CHICKEN
1/2 cup all purpose flour
1/2 cup parmesan cheese (grated)
2 tsp dried basil leaves
1 tsp dried oregano leaves
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic
1/4 cup butter
1/3 cup milk
6 split chicken breasts
Preheat oven to 400 degrees.
In 13x9in baking pan melt butter in oven. Meanwhile in bowl mix all ingredients exept milk and chicken.
Dip chicken breasts in milk and then coat in flour mixture. Dip chicken in butter then place skin side up in pan. Bake for 45 to 50 minutes or until chicken is fork tender and golden brown.
(Parmesan cheese forms a crunchy coating on this oven-baked chicken.)What is a good recipe for Parmesan chicken?
PARMESAN CHICKEN
Active time: 15 min Start to finish: 40 min
click photo to enlarge
3 tablespoons Dijon mustard
1 teaspoon white-wine vinegar
1/2 teaspoon salt
1/2 teaspoon black pepper
6 (5-oz) skinless boneless chicken breast halves
1 1/2 English muffins (not sandwich-size)
3/4 cup finely grated Parmigiano-Reggiano (1 1/2 oz)
1 tablespoon unsalted butter, melted
Special equipment: parchment paper
Preheat oven to 450掳F and line a baking sheet with parchment.
Whisk together mustard, vinegar, salt, and 1/4 teaspoon pepper in a large bowl and add chicken breasts, tossing to coat well.
Pulse English muffins in a food processor until finely ground. Add cheese, butter, and remaining 1/4 teaspoon pepper and pulse until combined well. Transfer to a shallow soup plate or pie plate.
Dredge chicken, 1 piece at a time, in crumbs, coating completely and pressing gently to help crumbs adhere, then transfer to baking sheet. Bake in middle of oven until golden brown and cooked through, 15 to 20 minutes.
Cooks' note:
鈥?Chicken can marinate in mustard mixture, covered and chilled, up to 2 hours before coating.
Each serving contains about 238 calories and 7 grams fat.
Makes 6 servings.What is a good recipe for Parmesan chicken?
Take a chicken breast and tenderize it with a meat tenderizer
take a bowl and put bread crumbs in it
take another bowl and put eggs in it stir
take the breast and baste it with the egg and then dio in the bread crumbs and then fry in a frying pan with oil cook both sides 3 min and then
put in baking dish spread sauce and the parm cheese and monzerella stick in over until cheese is mealted and a little brown on top
I always go to epicurious.com for recipes.
Wednesday, April 28, 2010
Does anyone have a good recipe for a deconstructed chicken enchilada?
I found a great recipe last year that involved tortilla chips, chicken, salsa verde and monterey Jack but I can't find the recipe anywhere in my house or online. Anyone know any similar recipes?Does anyone have a good recipe for a deconstructed chicken enchilada?
Chicken Enchiladas
10 Mission庐 Corn Tortillas heated
1 tablespoon vegetable oil
1 onion chopped
2 cloves garlic, minced
1 (4 ounce) can green chilies, chopped
1 pound cooked chicken, shredded
1 (10 ounce) can enchilada sauce
1cup Cheese (Montery Jack, Cheddar, jalapeno jack cheese or any that will melt smoothly, grated
cooking spray
DIRECTIONS
Saute onion and garlic in a large oiled skillet over medium heat, about 5 minutes.
Add chilies, chicken, and enchilada sauce; cook 2 minutes. Fold in cheese. Remove from heat.
Fill each tortilla with 1/3 cup of chicken mixture and roll up. Place seam side down in an oiled (pan spray) baking pan. (tip: Dip each warmed tortilla in water, shake off excess before filling with ingredients.)
Sprinkle with cheese. Bake at 375 degrees F for 10 minutes. Broil for 5 minutes and serve hot.Does anyone have a good recipe for a deconstructed chicken enchilada?
This is more like a casserole, but I've had people compare it to chicken enchiladas without the tortillas. Hope this helps:
Mexican Super Supper
Chopped cooked chicken, about 2 to 3 cups
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup sour cream
1 can chopped green chilis (1/2 c of salsa verde works well)
1 chopped onion ( I sautee mine before adding)
1/2 cup milk
1/2 tsp. salt
1 bag of Doritos, crunched up a little (any flavor, Taco and Nacho Cheese are great)
Grated cheese (Cheddar, Monterey Jack, CoJack)
Mix everything together, pour into sprayed casserole dish or 9 x 13 pan.
Cover with grated cheese.
Bake at 350 for about 35 minutes, or until very bubbly.
I've also added a can of chopped ripe olives to mine.
Chicken Enchiladas
10 Mission庐 Corn Tortillas heated
1 tablespoon vegetable oil
1 onion chopped
2 cloves garlic, minced
1 (4 ounce) can green chilies, chopped
1 pound cooked chicken, shredded
1 (10 ounce) can enchilada sauce
1cup Cheese (Montery Jack, Cheddar, jalapeno jack cheese or any that will melt smoothly, grated
cooking spray
DIRECTIONS
Saute onion and garlic in a large oiled skillet over medium heat, about 5 minutes.
Add chilies, chicken, and enchilada sauce; cook 2 minutes. Fold in cheese. Remove from heat.
Fill each tortilla with 1/3 cup of chicken mixture and roll up. Place seam side down in an oiled (pan spray) baking pan. (tip: Dip each warmed tortilla in water, shake off excess before filling with ingredients.)
Sprinkle with cheese. Bake at 375 degrees F for 10 minutes. Broil for 5 minutes and serve hot.Does anyone have a good recipe for a deconstructed chicken enchilada?
This is more like a casserole, but I've had people compare it to chicken enchiladas without the tortillas. Hope this helps:
Mexican Super Supper
Chopped cooked chicken, about 2 to 3 cups
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup sour cream
1 can chopped green chilis (1/2 c of salsa verde works well)
1 chopped onion ( I sautee mine before adding)
1/2 cup milk
1/2 tsp. salt
1 bag of Doritos, crunched up a little (any flavor, Taco and Nacho Cheese are great)
Grated cheese (Cheddar, Monterey Jack, CoJack)
Mix everything together, pour into sprayed casserole dish or 9 x 13 pan.
Cover with grated cheese.
Bake at 350 for about 35 minutes, or until very bubbly.
I've also added a can of chopped ripe olives to mine.
Have you a Chicken Pasta Recipe Please?
ThankyouHave you a Chicken Pasta Recipe Please?
Here you go ....... = )
Pasta Chicken Salad
1/4 pound cooked spaghetti, cut into 2 inch long pieces
1 rib celery cut into 1/4-inch dice
1 scallion, cut into thin rounds
Small McIntosh apple, unpeeled, cored, and cut into 1/4-inch dice
4 pieces cooked bacon cut into pieces
1/4 cup walnuts, roughly chopped
6 ounces smoked chicken breast, skinned and cut into pieces, 1/4 inch wide and 2-inches long
2 to 3 tablespoons fresh lemon juice
1 teaspoon dried tarragon
3 tablespoons mayonnaise, regular or low fat
2 to 3 tablespoons sour cream, regular or low fat
Washed Boston or Bibb lettuce leaves
In the bottom of a mixing bowl combine the spaghetti, celery, half the amount of scallion, apple, walnuts, bacon, and chicken. Now make a dressing of lemon juice, tarragon, mayonnaise and sour cream. Season, to taste, with salt and pepper and add to salad. Toss to combine, adjust seasoning. Serve over lettuce and garnish with remaining scallion.Have you a Chicken Pasta Recipe Please?
I have a great one. I marinade chicken in Caesar dressing for about a day. I then grill it and cut it up. I make tri-colored pasta and add frozen stir fry veggies to that (not cooked - just thawed). Mix it all up and add about another bottle of Caesar dressing and some Parmesan/Romano cheese. Just keep in mind that once the pasta cools it will suck up a ton of the dressing, so I keep a little extra for that purpose. Plus you can use whatever veggies you want to that.
The next recipe I have calls for breakfast sausage, but I have substituted chicken, pork and shrimp.
MEDITERRANEAN PASTA
1 package of Brown %26amp; Serve Sausage
录 tsp. Oregano
2 Onions (minced)
录 tsp. Salt
Minced Garlic (add to taste)
Dash of Pepper
1 tbs. Olive Oil
2 Tomatoes (seeded %26amp; cubed)
2 Zucchini (sliced thin)
Hot Cooked Vermicelli
陆 tsp. Basil Leaves
Grated Parmesan/Romano Cheese
Cook sausage in large skillet until brown. Remove, cut into 1/3鈥檚 and reserve. Add onions, garlic and oil to skillet. Cook until onions are soft. Add zucchini, basil, oregano, salt and pepper. Cook for 5 minutes more. Add tomatoes and sausage; cover and simmer 10 minutes more, stir occasionally. Serve over Vermicelli w/cheese.
Enjoy whatever recipe that you decide on.
Chicken-Pasta Primavera
4 ounces uncooked fettuccine
1 cup broccoli flowerets
1/2 cup 1/4-inch strips carrot
1 teaspoon olive or vegetable oil
1/2 pound boneless skinless chicken breast halves, cut into 1/2-inch strips
1 garlic clove, finely chopped
1/3 cup ranch dressing
2 tablespoons grated Parmesan cheese
1 teaspoon shredded fresh basil leaves or 1/8 teaspoon dried basil leaves
1. Cook and drain fettuccine as directed on package--except add broccoli and carrot 1 minute before fettuccini is done.
2. While fettucine is cooking, heat oil in 10-inch nonstick skillet over medium-high heat. Cook chicken and garlic in oil 2 to 3 minutes, stirring frequently, until chicken is no longer pink in center; remove from heat.
3. Stir dressing, cheese and basil into chicken. Toss with fettucine and vegetables.
This is a really simple yummy pasta salad. Cook rotini pasta til done. Cook 3 chicken breasts any way you want. Pan fry, grilled, or in a pinch even canned white meat chicken chunks. 1 small bag broccoli florets just til tender not mushy. Cut chicken,(and broccoli if needed) into bite size pieces. Mix with rotini and let cool. Mix in a bottle of prepared poppy seed salad dressing. (Brianna brand is the best.) Kind of sweet and savory. A one bowl meal especially refreshing on a hot summer afternoon.
Here you go ....... = )
Pasta Chicken Salad
1/4 pound cooked spaghetti, cut into 2 inch long pieces
1 rib celery cut into 1/4-inch dice
1 scallion, cut into thin rounds
Small McIntosh apple, unpeeled, cored, and cut into 1/4-inch dice
4 pieces cooked bacon cut into pieces
1/4 cup walnuts, roughly chopped
6 ounces smoked chicken breast, skinned and cut into pieces, 1/4 inch wide and 2-inches long
2 to 3 tablespoons fresh lemon juice
1 teaspoon dried tarragon
3 tablespoons mayonnaise, regular or low fat
2 to 3 tablespoons sour cream, regular or low fat
Washed Boston or Bibb lettuce leaves
In the bottom of a mixing bowl combine the spaghetti, celery, half the amount of scallion, apple, walnuts, bacon, and chicken. Now make a dressing of lemon juice, tarragon, mayonnaise and sour cream. Season, to taste, with salt and pepper and add to salad. Toss to combine, adjust seasoning. Serve over lettuce and garnish with remaining scallion.Have you a Chicken Pasta Recipe Please?
I have a great one. I marinade chicken in Caesar dressing for about a day. I then grill it and cut it up. I make tri-colored pasta and add frozen stir fry veggies to that (not cooked - just thawed). Mix it all up and add about another bottle of Caesar dressing and some Parmesan/Romano cheese. Just keep in mind that once the pasta cools it will suck up a ton of the dressing, so I keep a little extra for that purpose. Plus you can use whatever veggies you want to that.
The next recipe I have calls for breakfast sausage, but I have substituted chicken, pork and shrimp.
MEDITERRANEAN PASTA
1 package of Brown %26amp; Serve Sausage
录 tsp. Oregano
2 Onions (minced)
录 tsp. Salt
Minced Garlic (add to taste)
Dash of Pepper
1 tbs. Olive Oil
2 Tomatoes (seeded %26amp; cubed)
2 Zucchini (sliced thin)
Hot Cooked Vermicelli
陆 tsp. Basil Leaves
Grated Parmesan/Romano Cheese
Cook sausage in large skillet until brown. Remove, cut into 1/3鈥檚 and reserve. Add onions, garlic and oil to skillet. Cook until onions are soft. Add zucchini, basil, oregano, salt and pepper. Cook for 5 minutes more. Add tomatoes and sausage; cover and simmer 10 minutes more, stir occasionally. Serve over Vermicelli w/cheese.
Enjoy whatever recipe that you decide on.
Chicken-Pasta Primavera
4 ounces uncooked fettuccine
1 cup broccoli flowerets
1/2 cup 1/4-inch strips carrot
1 teaspoon olive or vegetable oil
1/2 pound boneless skinless chicken breast halves, cut into 1/2-inch strips
1 garlic clove, finely chopped
1/3 cup ranch dressing
2 tablespoons grated Parmesan cheese
1 teaspoon shredded fresh basil leaves or 1/8 teaspoon dried basil leaves
1. Cook and drain fettuccine as directed on package--except add broccoli and carrot 1 minute before fettuccini is done.
2. While fettucine is cooking, heat oil in 10-inch nonstick skillet over medium-high heat. Cook chicken and garlic in oil 2 to 3 minutes, stirring frequently, until chicken is no longer pink in center; remove from heat.
3. Stir dressing, cheese and basil into chicken. Toss with fettucine and vegetables.
This is a really simple yummy pasta salad. Cook rotini pasta til done. Cook 3 chicken breasts any way you want. Pan fry, grilled, or in a pinch even canned white meat chicken chunks. 1 small bag broccoli florets just til tender not mushy. Cut chicken,(and broccoli if needed) into bite size pieces. Mix with rotini and let cool. Mix in a bottle of prepared poppy seed salad dressing. (Brianna brand is the best.) Kind of sweet and savory. A one bowl meal especially refreshing on a hot summer afternoon.
Need a recipe for split breast chicken, anyone?
My boyfriend bought this pack of chicken with ribs attached and wants me to cook them for dinner. Problem is I need to cook them in the oven. At what temp? For how long? What other spice besides Season Salt can I use? Do I cover them in foil? Please help.Need a recipe for split breast chicken, anyone?
bake them at about 375. how long depends on how big they are. a good rule is 15 min. per pound. brush them with a little butter and use some garlic onion powder, a little salt and pepper. i dont cover them. my family loves them that way.Need a recipe for split breast chicken, anyone?
I would cook them in a covered baking dish for about 40 minutes at 375. You can use pam, or olive oil on the pan surface, then season the meat with Cavender's. After 40 minutes, take the foil off and let them brown for about another 10 minutes. Let them cool for a few minutes and serve with a white of blush (just kidding).
Garlic salt is a great sub for Cavender's if you dont have Cavender's or know what Cavender's is.
Baked chicken is great with rice and 1 veggie!
allrecipes.com/Recipe/Tasty-Baked-Chicke鈥?br>
Hope this helps
1 way
dust with s%26amp;p dot with butter or marg.
roast 35-45 min @375 if skinless cover w/ foil for first 30 min.
2nd way
in baking pan put ribs down.s%26amp;p , cover with sliced or grated cheese and cover w/ cream of mushrome soup w/1/2 can H20 mixed 40-50 min@350., swiss is best, chedar is good too.
poweered garlic, poultery seasoning . powdered onion all ok and reccomended.
If you have any salad dressing (Italian, Raspberry Vinaigrette, Honey Mustard, etc) you have a great start. Rinse the chicken well and pat dry then marinate in dressing for 20 minutes (more is better but 20 will work) and then place in a oven safe baking dish and cook for 1 hour at 350 until the meat is 165degrees at the thickest point. Serve with rice and or salad.
Another option if you like spice is to cook covered in salsa, barbecue sauce or even enchilada sauce. Good Luck!
bake them at about 375. how long depends on how big they are. a good rule is 15 min. per pound. brush them with a little butter and use some garlic onion powder, a little salt and pepper. i dont cover them. my family loves them that way.Need a recipe for split breast chicken, anyone?
I would cook them in a covered baking dish for about 40 minutes at 375. You can use pam, or olive oil on the pan surface, then season the meat with Cavender's. After 40 minutes, take the foil off and let them brown for about another 10 minutes. Let them cool for a few minutes and serve with a white of blush (just kidding).
Garlic salt is a great sub for Cavender's if you dont have Cavender's or know what Cavender's is.
Baked chicken is great with rice and 1 veggie!
allrecipes.com/Recipe/Tasty-Baked-Chicke鈥?br>
Hope this helps
1 way
dust with s%26amp;p dot with butter or marg.
roast 35-45 min @375 if skinless cover w/ foil for first 30 min.
2nd way
in baking pan put ribs down.s%26amp;p , cover with sliced or grated cheese and cover w/ cream of mushrome soup w/1/2 can H20 mixed 40-50 min@350., swiss is best, chedar is good too.
poweered garlic, poultery seasoning . powdered onion all ok and reccomended.
If you have any salad dressing (Italian, Raspberry Vinaigrette, Honey Mustard, etc) you have a great start. Rinse the chicken well and pat dry then marinate in dressing for 20 minutes (more is better but 20 will work) and then place in a oven safe baking dish and cook for 1 hour at 350 until the meat is 165degrees at the thickest point. Serve with rice and or salad.
Another option if you like spice is to cook covered in salsa, barbecue sauce or even enchilada sauce. Good Luck!
Whats a good and easy recipe to cook grilled chicken?
I would like something with marinated in wine or something like that.Whats a good and easy recipe to cook grilled chicken?
This is one simple way....
Grill the chicken first...olive oil, salt pepper.
Remove chicken from the skillet.
Make the Sauce:
add white wine to the skillet (Don't clean the skillet after cooking the chicken).
add Lemon, olive oil, butter
add chopped herbs: parsley, terragon, chives
add salt/pepper for taste
Pour sauce over chicken and serve.Whats a good and easy recipe to cook grilled chicken?
rub herbs on the filet. such as basil, ground cayenne pepper, soy sauce, thyme, and put a bit of sesame oil..
grilll it on a grilll with a bunch of seasonings
couple of my favorites....marinate in Italian Dressing for a day - then grill...yummy!! Also, there's a special marinade they sell in New York - called Speidie...you can order it off the website. Just Google Speidie marinade (famous in the Binghamton, New York area).REALLY good stuff for grilling ckn or pork.
STUFFED GRILLED CHICKEN BREASTS
6 split chicken breasts
1/2 lb Italian sausage meat
3 cloves fresh garlic, minced
4 strips hickory or maple flavored bacon, chopped
1/4 lb fresh mushrooms, finely chopped
2 tablespoons butter
1 tablespoon fresh parsley, minced
1/4 teaspoon paprika
1/2 cup bread crumbs
1/8 teaspoon each onion and garlic powder
1 cup sherry
6 bacon strips
salt and pepper, to taste
wooden toothpicks or butcher's string
Saut茅 the sausage meat with fresh, minced garlic in 1/2 tablespoon olive oil; as the sausage begins to take on color, add the 4 bacon strips and fry til bacon is crisp and sausage is slightly browned, removing meat as it cooks. Add butter to pan and saut茅 the mushrooms over medium heat. Stir in bread crumbs and parsley. Season with salt, pepper, onion powder, garlic powder and paprika. Stir together well and pour in sherry to moisten. Remove from heat and stir in the sausage mixture.
Preheat grill until it reaches 350掳F.
Split chicken breasts and pound with a meat mallet between sheets of plastic wrap. Do not make too thin. Spread sausage and bread crumbs mixture on eachchicken breast, and roll up so that chicken is stuffed on the inside. Wrap each piece with a strip of bacon and fasten with a wooden toothpick or tie into little bundles with cotton string that has been pre-soaked in water.
Spray chicken with olive oil spray and sprinkle lightly with garlic powder, paprika and black pepper.
Prepare grill for cooking over indirect heat, oiling the grates on the side opposite the lit burners so that chicken will not stick. Place chicken on the side of the grill which is not turned on, but leave the other side of the grill on high. Close cover on grill and watch temperature; reduce heat to 325掳F and continue to grill for about 15 minutes, then turn once and leave for another 15 minutes or so (this depends on the size of the chicken pieces).
When chicken is pierced with a fork and juices run clear, it is done.
If chicken appears dry during cooking, spray or baste as needed with olive oil spray or olive oil, but do not leave the grill cover up for too long or the heat will be lost.
Marinate over night in ranch DRESSING, OIL AND VINEGAR,BUY ONE OF THOSE READY MADE ONES. eMERIL AS SOME GOOD ONES.
Brick-Grilled Chicken:
Notes: Instead of bricks, you can use cast-iron pans (20 to 25 lb. total) to flatten birds. Weights work best if equally sized and evenly distributed.
2 chickens (about 3 lb. each), 4 Cornish hens (about 1 3/4 lb. each), or 8 quail (4 1/2 to 6 oz. each)
1/4 cup lemon juice
1/4 cup chopped parsley
About 3 tablespoons olive oil
3 tablespoons minced garlic
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon coarse-ground pepper
1/2 teaspoon hot chili flakes
About 1/2 teaspoon salt
Lemon wedges
1. Remove neck and giblets from chickens, hens, or quail if present; reserve for another use or discard. Pull off and discard any lumps of fat from birds. With poultry shears or kitchen scissors, cut along one side of backbone on each bird, cutting back completely in two; for chickens, cut along other side of backbones as well and discard backbones. Rinse birds well and pat dry. Pull birds open and set skin side up on a flat surface; with your hand, press birds to flatten.
2. In a 9- by 13-inch baking dish, mix lemon juice, parsley, olive oil, garlic, basil, oregano, pepper, chili flakes, and 1/2 teaspoon salt. Rub mixture all over birds. Place in dish, overlapping and stacking as needed. Cover and chill at least 30 minutes or up to 1 day.
3. Set birds, skin side down and side by side, on a 12- by 17-inch section of an oiled barbecue grill over a solid bed of medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds). Set a 12- by 17-inch roasting pan, right side up, on birds. Distribute 4 clean bricks (5 to 6 lb. each) evenly in pan (see notes).
4. Cover grill and cook until skin is well browned (lift pan to check), about 20 minutes for chickens, 18 minutes for hens, and 12 to 15 minutes for quail. Remove weighted pan and, with a wide spatula, turn birds over. Cover grill and cook without weighted pan until meat at thigh bones is no longer pink (cut to test), 5 to 10 minutes longer for chickens and hens, 2 to 5 minutes for quail.
5. Transfer birds, skin up, to a platter. With a knife or poultry shears, cut chickens into quarters and hens into halves if desired. Serve with lemon wedges to squeeze over birds. Add salt to taste.
Yield: Makes 4 servings
Put seasoned (salt and pepper) uncooked chicken in a plastic, durable bag. Add to it: 4 tablespoons of both lemon and orange juice - More for more chicken. To this, add sprigs of rosemary. Try cutting some of the pieces up before adding them to the bag because this will release the oils quicker. Add 4 tablespoons of extra virgin olive oil. Let this sit for 15 minutes minimum or even overnight. You can change this up in many ways - Use thyme and oregano for an italian theme - then serve on pasta topped with fresh tomatoes. I usually grill this on the grill. HOwever, you can bake it, too. Oh - one more tip - I usually make extra marinade and I dont put it in the bag - reason? Because this can be used as a sauce.
Marinate the chicken at least 4 hours before cooking, with black pepper, salt, mustard, garlic powder, pre heat oven at 350o F. before putting the chicken in the oven cut a green lime or lemon, making like a Cross in the whole lemon, and put it inside the whole chicken, cook until done, put some margarine over the skin so the chicken skin will be shiny and golden.Good luck the flavor of the meat is delicious because of the lemon flavors and it is different.
Grilled Chicken Breast with a Champagne Sauce
This is a great use for leftover Champagne. You can substitute any white wine and get great results.
Makes 2 servings
Ingredients:
2 boneless chicken breast halves
1 tablespoon olive oil
salt and freshly ground pepper
Champagne Sauce:
1 tablespoon olive oil
2 tablespoons butter
1/4 cup shallots, finely chopped
1/2 cup mushrooms
1/4 cup champagne
1/2 cup heavy cream
Preparation:
Chicken Breast:
Prepare the grill. Rub the chicken with olive oil and season with salt and pepper. Put the chicken on the grill and cook for three minutes. Turn and cook for three more minutes. (You want the internal temperature to be 165 degrees F.)
Champagne Sauce:
Heat the olive oil and butter in a saucepan on a medium flame. Add the shallots cook for two minutes. Add the mushrooms and cook until soft. Add the champagne and cook for five minutes. Add the cream and cook until reduced by about one quarter. Stir occasionally so that the sauce does not burn. Arrange chicken on the plate. Pour sauce over and serve.
wine, garlic, thyme, olive oil, salt, pepper,cumin seed
This is one simple way....
Grill the chicken first...olive oil, salt pepper.
Remove chicken from the skillet.
Make the Sauce:
add white wine to the skillet (Don't clean the skillet after cooking the chicken).
add Lemon, olive oil, butter
add chopped herbs: parsley, terragon, chives
add salt/pepper for taste
Pour sauce over chicken and serve.Whats a good and easy recipe to cook grilled chicken?
rub herbs on the filet. such as basil, ground cayenne pepper, soy sauce, thyme, and put a bit of sesame oil..
grilll it on a grilll with a bunch of seasonings
couple of my favorites....marinate in Italian Dressing for a day - then grill...yummy!! Also, there's a special marinade they sell in New York - called Speidie...you can order it off the website. Just Google Speidie marinade (famous in the Binghamton, New York area).REALLY good stuff for grilling ckn or pork.
STUFFED GRILLED CHICKEN BREASTS
6 split chicken breasts
1/2 lb Italian sausage meat
3 cloves fresh garlic, minced
4 strips hickory or maple flavored bacon, chopped
1/4 lb fresh mushrooms, finely chopped
2 tablespoons butter
1 tablespoon fresh parsley, minced
1/4 teaspoon paprika
1/2 cup bread crumbs
1/8 teaspoon each onion and garlic powder
1 cup sherry
6 bacon strips
salt and pepper, to taste
wooden toothpicks or butcher's string
Saut茅 the sausage meat with fresh, minced garlic in 1/2 tablespoon olive oil; as the sausage begins to take on color, add the 4 bacon strips and fry til bacon is crisp and sausage is slightly browned, removing meat as it cooks. Add butter to pan and saut茅 the mushrooms over medium heat. Stir in bread crumbs and parsley. Season with salt, pepper, onion powder, garlic powder and paprika. Stir together well and pour in sherry to moisten. Remove from heat and stir in the sausage mixture.
Preheat grill until it reaches 350掳F.
Split chicken breasts and pound with a meat mallet between sheets of plastic wrap. Do not make too thin. Spread sausage and bread crumbs mixture on eachchicken breast, and roll up so that chicken is stuffed on the inside. Wrap each piece with a strip of bacon and fasten with a wooden toothpick or tie into little bundles with cotton string that has been pre-soaked in water.
Spray chicken with olive oil spray and sprinkle lightly with garlic powder, paprika and black pepper.
Prepare grill for cooking over indirect heat, oiling the grates on the side opposite the lit burners so that chicken will not stick. Place chicken on the side of the grill which is not turned on, but leave the other side of the grill on high. Close cover on grill and watch temperature; reduce heat to 325掳F and continue to grill for about 15 minutes, then turn once and leave for another 15 minutes or so (this depends on the size of the chicken pieces).
When chicken is pierced with a fork and juices run clear, it is done.
If chicken appears dry during cooking, spray or baste as needed with olive oil spray or olive oil, but do not leave the grill cover up for too long or the heat will be lost.
Marinate over night in ranch DRESSING, OIL AND VINEGAR,BUY ONE OF THOSE READY MADE ONES. eMERIL AS SOME GOOD ONES.
Brick-Grilled Chicken:
Notes: Instead of bricks, you can use cast-iron pans (20 to 25 lb. total) to flatten birds. Weights work best if equally sized and evenly distributed.
2 chickens (about 3 lb. each), 4 Cornish hens (about 1 3/4 lb. each), or 8 quail (4 1/2 to 6 oz. each)
1/4 cup lemon juice
1/4 cup chopped parsley
About 3 tablespoons olive oil
3 tablespoons minced garlic
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon coarse-ground pepper
1/2 teaspoon hot chili flakes
About 1/2 teaspoon salt
Lemon wedges
1. Remove neck and giblets from chickens, hens, or quail if present; reserve for another use or discard. Pull off and discard any lumps of fat from birds. With poultry shears or kitchen scissors, cut along one side of backbone on each bird, cutting back completely in two; for chickens, cut along other side of backbones as well and discard backbones. Rinse birds well and pat dry. Pull birds open and set skin side up on a flat surface; with your hand, press birds to flatten.
2. In a 9- by 13-inch baking dish, mix lemon juice, parsley, olive oil, garlic, basil, oregano, pepper, chili flakes, and 1/2 teaspoon salt. Rub mixture all over birds. Place in dish, overlapping and stacking as needed. Cover and chill at least 30 minutes or up to 1 day.
3. Set birds, skin side down and side by side, on a 12- by 17-inch section of an oiled barbecue grill over a solid bed of medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds). Set a 12- by 17-inch roasting pan, right side up, on birds. Distribute 4 clean bricks (5 to 6 lb. each) evenly in pan (see notes).
4. Cover grill and cook until skin is well browned (lift pan to check), about 20 minutes for chickens, 18 minutes for hens, and 12 to 15 minutes for quail. Remove weighted pan and, with a wide spatula, turn birds over. Cover grill and cook without weighted pan until meat at thigh bones is no longer pink (cut to test), 5 to 10 minutes longer for chickens and hens, 2 to 5 minutes for quail.
5. Transfer birds, skin up, to a platter. With a knife or poultry shears, cut chickens into quarters and hens into halves if desired. Serve with lemon wedges to squeeze over birds. Add salt to taste.
Yield: Makes 4 servings
Put seasoned (salt and pepper) uncooked chicken in a plastic, durable bag. Add to it: 4 tablespoons of both lemon and orange juice - More for more chicken. To this, add sprigs of rosemary. Try cutting some of the pieces up before adding them to the bag because this will release the oils quicker. Add 4 tablespoons of extra virgin olive oil. Let this sit for 15 minutes minimum or even overnight. You can change this up in many ways - Use thyme and oregano for an italian theme - then serve on pasta topped with fresh tomatoes. I usually grill this on the grill. HOwever, you can bake it, too. Oh - one more tip - I usually make extra marinade and I dont put it in the bag - reason? Because this can be used as a sauce.
Marinate the chicken at least 4 hours before cooking, with black pepper, salt, mustard, garlic powder, pre heat oven at 350o F. before putting the chicken in the oven cut a green lime or lemon, making like a Cross in the whole lemon, and put it inside the whole chicken, cook until done, put some margarine over the skin so the chicken skin will be shiny and golden.Good luck the flavor of the meat is delicious because of the lemon flavors and it is different.
Grilled Chicken Breast with a Champagne Sauce
This is a great use for leftover Champagne. You can substitute any white wine and get great results.
Makes 2 servings
Ingredients:
2 boneless chicken breast halves
1 tablespoon olive oil
salt and freshly ground pepper
Champagne Sauce:
1 tablespoon olive oil
2 tablespoons butter
1/4 cup shallots, finely chopped
1/2 cup mushrooms
1/4 cup champagne
1/2 cup heavy cream
Preparation:
Chicken Breast:
Prepare the grill. Rub the chicken with olive oil and season with salt and pepper. Put the chicken on the grill and cook for three minutes. Turn and cook for three more minutes. (You want the internal temperature to be 165 degrees F.)
Champagne Sauce:
Heat the olive oil and butter in a saucepan on a medium flame. Add the shallots cook for two minutes. Add the mushrooms and cook until soft. Add the champagne and cook for five minutes. Add the cream and cook until reduced by about one quarter. Stir occasionally so that the sauce does not burn. Arrange chicken on the plate. Pour sauce over and serve.
wine, garlic, thyme, olive oil, salt, pepper,cumin seed
I am looking for the recipe where you cook chicken with campbells cream of mushroom soup, it is a classic but?
I cant seem to find it even on campbell's kitchen, and can't remember it exactly.I am looking for the recipe where you cook chicken with campbells cream of mushroom soup, it is a classic but?
Here is the Campbell's Kitchen site that has chicken and cream of mushroom soup. There are a number of recipes.
http://www.campbellkitchen.com/RecipeSea鈥?/a>I am looking for the recipe where you cook chicken with campbells cream of mushroom soup, it is a classic but?
My family loves this recipe!
6 chicken breasts
2-3Tbsp. oil
8oz. fresh sliced mushrooms (we use more because we love mushrooms)
fresh cut-up broccoli
2 cans cream of mushroom soup, undiluted
Brown chicken %26amp; mushrooms in oil. Place in a 9x13 pan. Add broccoli. Pour soup over top. Bake @ 350 for 1 1/2 hours.
I'm pretty sure that the recipe is usually right on the side of the soup can.
I'm not sure what recipe you are looking for, but I make a chicken tetrazini dish. It calls for chicken, chicken broth, onion, spaghetti noodles, cream of mushroom soup, and cheddar cheese soup. I make it quite often, because my husband and kids love it. Hope this helps.
Cut the chicken into cubes, brown in a skillet with salt, pepper, and a (very) little oil, then add the cream of mushroom soup with only 1/2 the can of milk, scraping the bottom of the pan so you get all the yummy browned bits up fo flavor. Serve with rice, or better yet over mashed potatoes.
Also very good with pork chops.
You can try this -
1. Mix one can soup with milk or creame. Just enough where it is a smooth paste - not too runny.
2. Put a couple chicken breast in a baking dish, cover with soup mixture, add whatever spices and seasonings you want and back at about 350 until the chicken is done.
3. You can ALSO put a layer of cooked rice in the baking dish, put the chicken on top of that and then add soup mixture.
4. You can ALSO add broccoli or other veggies - just make sure the chicken is done.nail polish
Here is the Campbell's Kitchen site that has chicken and cream of mushroom soup. There are a number of recipes.
http://www.campbellkitchen.com/RecipeSea鈥?/a>I am looking for the recipe where you cook chicken with campbells cream of mushroom soup, it is a classic but?
My family loves this recipe!
6 chicken breasts
2-3Tbsp. oil
8oz. fresh sliced mushrooms (we use more because we love mushrooms)
fresh cut-up broccoli
2 cans cream of mushroom soup, undiluted
Brown chicken %26amp; mushrooms in oil. Place in a 9x13 pan. Add broccoli. Pour soup over top. Bake @ 350 for 1 1/2 hours.
I'm pretty sure that the recipe is usually right on the side of the soup can.
I'm not sure what recipe you are looking for, but I make a chicken tetrazini dish. It calls for chicken, chicken broth, onion, spaghetti noodles, cream of mushroom soup, and cheddar cheese soup. I make it quite often, because my husband and kids love it. Hope this helps.
Cut the chicken into cubes, brown in a skillet with salt, pepper, and a (very) little oil, then add the cream of mushroom soup with only 1/2 the can of milk, scraping the bottom of the pan so you get all the yummy browned bits up fo flavor. Serve with rice, or better yet over mashed potatoes.
Also very good with pork chops.
You can try this -
1. Mix one can soup with milk or creame. Just enough where it is a smooth paste - not too runny.
2. Put a couple chicken breast in a baking dish, cover with soup mixture, add whatever spices and seasonings you want and back at about 350 until the chicken is done.
3. You can ALSO put a layer of cooked rice in the baking dish, put the chicken on top of that and then add soup mixture.
4. You can ALSO add broccoli or other veggies - just make sure the chicken is done.
What's a simple, delicious recipe for fried garlic chicken tenders?
They're one of my favorite snack foods and I'd love to learn how to make them for my family and boyfriend. :)What's a simple, delicious recipe for fried garlic chicken tenders?
try this little recipe i learned from my fellow chef, as i was working with sri lankans,
Add 5 chicken terderloins,
2 teaspoons, crushed garlic
1/2 teaspoon, ginger
1/2 chopped onion
3 egg whites
salt n pepper
blend in a food processor, then roll into balls, (you can prepare them and store for a week in the fridge)
then just fry them when you need them.
served with garlic butter, or sweet chilli AWSOME!
or,
place tenderloins into a plastic bag, add corn flour, garlic, sesame seeds(optional) salt and pepper, bread crumbs,(rice bubbles or cornflakes crushed up also for crispy coating! trust me, try it)
then crack an egg into the bag, shake it all up, to coat the tenders, then fry till golden brown..........walla good stuff!
or maybe just............ heat a pan up, add Butter, olive oil, Brunoise(finely chopped) onion, crushed garlic, eschallots(or spring onion), untill the onion sweats, then throw in your tenders, cook , and serve on some rice, or mash potato, to absorb that garlic! mmmmmmmm yummy
i hope that has given you some inspiration, now im hungry, i hope that will help, it is what i have served in a cafe/resturant, and people have love all of them.
ToddWhat's a simple, delicious recipe for fried garlic chicken tenders?
The same way you would make a chicken tender...
a. Dip tender in egg..
Then in breadcrumbs mixed with garlic salt. fry enjoy
b. Tried a new recipie for buffalo popcorn nuggets... but I bet you could do the same but instead of tobasco sauce... use garlic and parsley.
Make up a batch of pancake batter.. the regular package directions...mix in your seasonings.. and garlic...
dip , fry and enjoy.... this breadding is like the chinese fried chicken.... very yummy.
hhhmmm... go and get your basic breading materials...
which is basically, flour, eggs and bread crumbs..
place each ingredient in a separate plate...
add garlic granules and enough salt and pepper into the flour...
first dip the chix fingers into the flour, then to the eggs
lastly, coat it with bread crumbs...
then deep fry it until it is done..
this recipes is very simple! but it always works! hehe!
it goes well with gravy too!
try this little recipe i learned from my fellow chef, as i was working with sri lankans,
Add 5 chicken terderloins,
2 teaspoons, crushed garlic
1/2 teaspoon, ginger
1/2 chopped onion
3 egg whites
salt n pepper
blend in a food processor, then roll into balls, (you can prepare them and store for a week in the fridge)
then just fry them when you need them.
served with garlic butter, or sweet chilli AWSOME!
or,
place tenderloins into a plastic bag, add corn flour, garlic, sesame seeds(optional) salt and pepper, bread crumbs,(rice bubbles or cornflakes crushed up also for crispy coating! trust me, try it)
then crack an egg into the bag, shake it all up, to coat the tenders, then fry till golden brown..........walla good stuff!
or maybe just............ heat a pan up, add Butter, olive oil, Brunoise(finely chopped) onion, crushed garlic, eschallots(or spring onion), untill the onion sweats, then throw in your tenders, cook , and serve on some rice, or mash potato, to absorb that garlic! mmmmmmmm yummy
i hope that has given you some inspiration, now im hungry, i hope that will help, it is what i have served in a cafe/resturant, and people have love all of them.
ToddWhat's a simple, delicious recipe for fried garlic chicken tenders?
The same way you would make a chicken tender...
a. Dip tender in egg..
Then in breadcrumbs mixed with garlic salt. fry enjoy
b. Tried a new recipie for buffalo popcorn nuggets... but I bet you could do the same but instead of tobasco sauce... use garlic and parsley.
Make up a batch of pancake batter.. the regular package directions...mix in your seasonings.. and garlic...
dip , fry and enjoy.... this breadding is like the chinese fried chicken.... very yummy.
hhhmmm... go and get your basic breading materials...
which is basically, flour, eggs and bread crumbs..
place each ingredient in a separate plate...
add garlic granules and enough salt and pepper into the flour...
first dip the chix fingers into the flour, then to the eggs
lastly, coat it with bread crumbs...
then deep fry it until it is done..
this recipes is very simple! but it always works! hehe!
it goes well with gravy too!
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