Chicken Recipe Collection Baked~Grilled~Roasted~Fried~

[Smokeysmomm]

Chicken Recipes for boneless, bone in, Beer Can, you name it. Post that recipe here.




Herb-Crusted Chicken and Parsley Orzo
Maureen Callahan, Cooking Light
JANUARY 2011


Yield: 4 servings (serving size: 1 breast half and 1/2 cup orzo mixture)


Ingredients

3/4 cup uncooked orzo
2 tablespoons chopped fresh parsley
2 tablespoons butter, divided
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
4 (6-ounce) skinless, boneless chicken breast halves
4 teaspoons dried fines herbes
1 tablespoon olive oil




Preparation

1. Cook orzo according to package directions, omitting salt and fat. Drain. Stir in parsley, 2 teaspoons butter, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Keep warm.

2. While pasta cooks, sprinkle chicken with the remaining 1/4 teaspoon salt and the remaining 1/8 teaspoon pepper; sprinkle fines herbes over both sides of chicken, pressing gently to adhere.

3. Melt remaining 4 teaspoons butter in a large nonstick skillet over medium heat. Add oil to pan, and swirl to coat. Add chicken to pan; cook 5 minutes or until browned. Turn chicken over; cook 7 minutes or until done.


Remove chicken from pan; let stand for 3 minutes. Serve chicken over orzo mixture.

[Smokeysmomm]

Spiced Chicken Thighs with Yogurt Sauce
Karen Levin, Cooking Light
JUNE 2007


The yogurt sauce's cooling effect balances the heat of the chicken.


Ingredients

1 cup uncooked couscous
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1/4 teaspoon ground ginger
1/4 teaspoon ground red pepper
1/2 teaspoon salt, divided
8 skinless, boneless chicken thighs (about 1 1/2 pounds)
Cooking spray

1/4 cup chopped fresh cilantro
1 teaspoon bottled minced garlic
1 (6-ounce) carton plain fat-free yogurt
Cilantro sprigs (optional)




Preparation

Cook couscous according to package directions, omitting salt and fat.

Combine cumin and next 4 ingredients (through pepper) in a bowl; stir in 1/4 teaspoon salt. Sprinkle spice mixture over chicken. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add chicken to pan; cook 6 minutes on each side or until done.

Combine remaining 1/4 teaspoon salt, chopped cilantro, garlic, and yogurt in a bowl, stirring well. Serve with chicken and couscous. Garnish with cilantro sprigs, if desired.

[Smokeysmomm]

Tequila-Glazed Grilled Chicken Thighs
Source: Cooking Light June 2011







Yield: 6 servings (serving size: 1 thigh)
Ingredients

1 1/2 teaspoons ground cumin
1 teaspoon chili powder
3/4 teaspoon kosher salt
1/4 teaspoon chipotle chile powder {used cayenne, it's what I had}
6 bone-in chicken thighs about 2 pounds, skinned {had 12 pieces)
3/4 cup pineapple juice {used one full cup}
1/3 cup tequila
1/4 cup honey {I used 1/2 cup}
2 teaspoons cornstarch
2 teaspoons water
2 teaspoons grated lime rind
3 tablespoons fresh lime juice {used 5}
1/4 teaspoon crushed red pepper
Cooking spray


Preparation

Preheat grill to medium-high heat using both burners. After preheating, turn the left burner off (leave the right burner on).

Combine the first 4 ingredients in a small bowl; rub evenly over chicken.

Bring the pineapple juice, tequila, and honey to a boil in a small saucepan; cook until reduced to 3/4 cup (about 10 minutes). Combine cornstarch and 2 teaspoons water in a small bowl, and stir well. Add cornstarch mixture to juice mixture, stirring constantly with a whisk. Bring to a boil, and cook for 1 minute, stirring constantly. Remove from heat, and stir in lime rind, 3 tablespoons lime juice, and red pepper.

Place chicken on grill rack coated with cooking spray over right burner (direct heat). Cover and grill for 5 minutes on each side, basting occasionally with juice mixture. Move the chicken to grill rack over left burner (indirect heat). Cover and grill an additional 5 minutes on each side or until done, basting occasionally

[Smokeysmomm]

I had been wanting to try this kind of recipe for quite some time now but couldn't find Marsala wine. I finally found the wine when I wasn't looking for it. isn't that always the way it happens? Also read an article that Carol had sent me about the wine and it seems that there are a few different Marsala's. There is Dry and then there is sweet. I found the sweet and was hoping my chicken wouldn't be too sweet as it's been hard enough to come up with Chicken recipes that Randall will eat. I followed the recipe but added only one thing, 1/2 tsp of Mrs Dash Garlic and Herbs and for us, that worked nicely. The flavor is rich and complex after the reduction due to the brandy in the marsala. It had an earthy flavor. I didn't add extra salt, it was perfect as is. Did the chicken as directed, then crisped the prociutto and removed it from the pan, sautee'd the baby bella's and removed them from the pan and then made the marsala reduction. By doing this the prociutto stayed crisp and the bella's perfect. I love mixed textures. I placed the bella's and the prociutto on top of the chicken and poured the reduction on top. Excellent meal and simple to prepare.







Chicken Marsala
Adapted from Menshealth.com



Ingredients:


4 boneless, skinless chicken breasts, pounded to a uniform 1/4" thickness
1 cup flour
1 tbsp olive oil
2 oz prosciutto, sliced into thin strips
8 oz cremini mushrooms (stems trimmed), sliced (used baby Bella's)
3/4 cup marsala wine
3/4 cup low-sodium chicken broth
1/4 cup chopped fresh parsley (used only a sprinkling)
Salt and pepper to taste
1/2 tsp Mrs Dash Garlic & Herbs




Directions

Season each breast with a pinch of salt and pepper. Place the flour in a shallow bowl, add the chicken, and coat the pieces evenly, shaking off any excess flour. Heat the olive oil on medium in a large nonstick pan or castiron skillet. Add the chicken (don't overcrowd the pan; do two batches if necessary) and cook for 3 to 4 minutes a side until the breasts are golden brown on the outside and cooked all the way through. Transfer them to a serving platter and keep them warm. Add more oil to the pan if needed, and saute the prosciutto for 1 to 2 minutes until it starts to crisp up. Add the mushrooms and continue sauteing until they're well browned.


Stir in the marsala and broth, scraping up any browned bits stuck to the bottom of the pan. Cook until the liquid has reduced to about 1/2 cup. Season the sauce with salt and pepper and add the parsley. Pour the sauce over the chicken.

[Smokeysmomm]

Pan-Grilled Chicken with Cranberry Salsa
Cooking Light December 2000

4 servings (serving size: 1 chicken breast half, 1/3 cup sauce, and 2 teaspoons cilantro cream)




Ingredients

4 (4-ounce) skinned, boned chicken breast halves
1/4 teaspoon salt
1/8 teaspoon black pepper 1/3 cup minced green onions 1 tablespoon minced pickled jalapeño peppers 2 teaspoons balsamic vinegar
1 (12-ounce) container cranberry-orange sauce (such as Ocean Spray) 2 tablespoons minced fresh cilantro, divided
1 1/2 tablespoons lime juice, divided
2 tablespoons 1/3-less-fat cream cheese




Preparation

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and flatten to a 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle with salt and pepper. Heat a grill pan over medium-high heat; cook chicken for 5 minutes on each side or until done. Keep warm.


Combine onions, jalapeños, vinegar, and cranberry sauce in a medium bowl. Stir in 1 tablespoon cilantro and 1 tablespoon lime juice.


Combine 1 tablespoon cilantro, 1 1/2 teaspoons lime juice, and cream cheese in a small bowl; stir well to combine. Spoon salsa evenly onto individual plates. Place chicken on top of salsa; top with a dollop of cilantro cream. Serve immediately.

[Smokeysmomm]

Citrus Chicken
Cooking Light




Ingredients


1/4 cup orange juice
1/2 teaspoon grated lime rind
2 tablespoons fresh lime juice
2 tablespoons chopped fresh thyme
2 teaspoons bottled minced garlic
1 teaspoon grated orange rind
1/4 teaspoon salt
1/8 teaspoon ground red pepper
1 pound skinless, boneless chicken breast cutlets
1 tablespoon olive oil
Cooking spray
6 cups bagged prewashed baby spinach




Preparation

Combine first 8 ingredients in a small bowl, stirring well with a whisk. Pour 1/4 cup juice mixture into a large zip-top plastic bag. Add chicken to bag. Seal; let stand 5 minutes. Add oil to remaining juice mixture; stir well with a whisk.


Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Remove chicken from bag; discard marinade. Add chicken to pan; cook 4 minutes on each side or until done. Place 1 1/2 cups spinach on each of 4 plates. Divide chicken evenly among servings; top each serving with 1 tablespoon juice mixture.

[Ann M]

Cyndy what a great idea,starting a chicken collection thread.I am always looking for new chicken recipes!And these look amazing! Thanks.

[Smokeysmomm]

We love chicken and I have loved the recipes Carol's found and made. We've collaborated on a few and made them to our liking. Chicken is so versatile. Hope you find some that you like.

[Smokeysmomm]

Roasted Lemon-Garlic Chicken with Potatoes
Cooking Light September 2010
Jennifer Martinkus


Ingredients

2 lemons
1 teaspoon kosher salt, divided
1 teaspoon black pepper
4 garlic cloves, minced and divided
1 (3 1/2-pound) whole chicken
6 garlic cloves, crushed
1 1/2 pounds red potatoes, quartered
2 tablespoons butter, softened
1 tablespoon minced fresh thyme leaves




Preparation

1. Grate rind from lemons to measure 2 tablespoons. Reserve lemons. Combine 5 teaspoons rind, 3/4 teaspoon salt, pepper, and 2 minced garlic cloves in a small bowl.

2. Remove and discard chicken giblets and neck. Loosen skin from breast and drumsticks by inserting fingers and gently pushing between skin and meat. Rub rind mixture under loosened skin over flesh. Tuck wing tips under chicken. Place chicken in a shallow dish; refrigerate, uncovered, 4 hours or overnight.

3. Preheat oven to 425°.

4. Quarter reserved lemons. Place lemon quarters and 6 crushed garlic cloves into chicken cavity; tie ends of legs together with cord. Place chicken, breast side up, in a roasting pan. Bake at 425° for 25 minutes. Reduce oven temperature to 375° (do not remove chicken from oven). Bake 40 minutes or until a thermometer inserted into meaty portion of thigh registers 165°. Remove from oven; let stand 15 minutes.

5. Place potatoes in a saucepan; cover with cold water. Bring to a boil. Cook 10 minutes or until tender; drain. Combine potatoes, 1 teaspoon rind, 1/4 teaspoon salt, 2 minced garlic cloves, butter, and thyme. Discard chicken skin; carve.

[Hibbsgang]

We eat alot of chicken...Thanks Cyndy

Easy BBQ Chicken
2 pounds cooked chicken breast shredd or diced
1 bottle of KC masterpiece BBQ sauce (or your fav)
1 teaspoon brown sugar
mix and heat ( I use the slow cooker on low )