Chicken Recipe Collection Baked~Grilled~Roasted~Fried~

[Jerryanne]

SOUTHWESTERN CHICKEN SCALLOPPINE
(Source: Pillsbury)

4 boneless, skinless chicken breast halves (about 1 1/4 lb.)
1/4 c. all-purpose flour
1 tsp. ground cumin
1/2 tsp. salt
1 1/2 Tbsp. vegetable or canola oil
1/2 c. chicken broth*
1/4 tsp. red pepper sauce, optional (I use it)*
2 Tbsp. lime juice*
2 Tbsp. chopped fresh cilantro*

Place chicken breast half with smooth side down between sheets of waxed paper or plastic wrap; gently pound with flat side of meat mallet or rolling pin until about 1/4" thick. Repeat with remaining chicken. Cut chicken into smaller pieces, if desired.

In shallow bowl, combine flour, cumin and salt. Reserve 1 tsp. flour mixture*. Coat chicken with remaining flour mixture.

In a 12" nonstick skillet, heat oil over medium heat. Add chicken; cook 3-5 minutes per side or until golden brown and no longer pink in the center. Remove chicken from skillet; cover to keep warm.

In a small bowl, stir reserved 1 tsp. flour mixture into chicken broth.

Gradually stir broth and red pepper sauce into skillet. Heat to boiling; stir in lime juice and cilantro. Serve sauce over chicken. 4 servings.

*Since I know I'll have leftover chicken, I do this to make sure I'll have enough sauce for the leftover chicken.......I remove 2 tsp. flour mixture before coating the chicken, and increase the following ingredients to: 1 c. chicken broth, 1/2 tsp. red pepper sauce, 4 Tbsp. lime juice and about 3 Tbsp. cilantro (I don't measure the cilantro-I add until I was happy with the amount).

[Jerryanne]

When I ran across this recipe while going through cookbooks a while ago, I thought it looked like something we'd enjoy. After making it for dinner, I found out it IS a winner.

This dish is so easy to put together. The chicken baked up quickly in the hot oven-while it was baking, I made the sauce.

The chicken is crispy on the outside from the crushed cornflakes and moist on the inside. What sends this dish over the top is the sauce......it's the perfect blend of honey and lemon, with garlic and ketchup adding a nice little something extra in the background. A sprinkling of green onions over the top adds a nice fresh flavor.

We had rice pilaf along side which complimented the chicken nicely. Add in some steamed fresh broccoli and dinner was complete.

This has been marked in the cookbook as a "keeper" and has been added to my ever growing "go to" recipes for chicken. We really enjoyed it-can't wait for the leftovers tomorrow night.




LEMON CHICKEN
(Source: Pillsbury Everyday Family Suppers 2008 cookbook)

CHICKEN:
3/4 c. finely crushed corn flake cereal
1/2 tsp. ground ginger
Generous 1/8 tsp. black pepper
1 egg white
1 tsp. water
1 tsp. soy sauce (I use lite soy sauce)
4 boneless, skinless chicken breast halves

SAUCE:
1/2 c. chicken broth (I use low sodium, fat-free chicken broth)
1 Tbsp. cornstarch
1/3 c. honey
3 Tbsp. freshly squeezed lemon juice
1 tsp. ketchup
Generous 1/8 tsp. garlic powder
1 tsp. grated lemon peel (used the grated zest of 1 lemon-I didn't measure the amount)
2 green onions, cut into 1/2" pieces, including green tops

Line a cookie sheet with aluminum foil; place in oven. Preheat oven to 450 degrees.

In a pie pan, combine crushed cereal, ginger and pepper; mix well.

In small bowl, beat egg white, water and soy sauce until frothy.

Brush both sides of chicken with egg white mixture. Place chicken in pie pan; spoon cereal mixture over chicken to coat evenly.

Remove hot foil-lined pan from oven; arrange coated chicken on pan. Bake @ 450 degrees for 15-20 minutes or until chicken is fork-tender and juices run clear.

Meanwhile, in a medium saucepan, combine broth and cornstarch; blend until smooth. Add honey, lemon juice, ketchup and garlic powder; mix well. Bring to a boil over medium-high heat; stirring constantly. Remove from heat; stir in lemon peel.

To serve, cut each chicken breast in half crosswise into 6-7 pieces; arrange on individual plates. Spoon sauce over chicken; sprinkle with green onions. 4 servings.

[Christine Mlinek]

Sage-Roasted Chicken with Madeira Sauce
Bon Appétit | April 2001
by Guy Ferri
Cobalt Tavern, San Francisco, CA


Ingredients:

Brown chicken stock
2 1/2 pounds chicken wings
1 large onion, chopped
2 carrots, chopped
5 cups chicken stock or canned low-salt chicken broth
1 cup dry white wine

Chicken
16 large fresh sage leaves
4 chicken breast halves with skin and ribs
4 chicken thighs
1 tablespoon vegetable oil

Sauce
5 tablespoons chilled butter
2 large shallots, chopped
1/4 cup Madeira
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh sage
2 large carrots, peeled, sliced diagonally (about 1 1/2 cups)
1 cup frozen peas

---------
For brown chicken stock:
Heat heavy large pot over medium-high heat. Working in batches, add chicken wings to pot and sauté until deep brown, about 10 minutes per batch. Using slotted spoon, remove chicken wings from pot; transfer to large bowl. Add onion and carrots to drippings in pot; sauté until brown, about 10 minutes. Return chicken wings to pot. Add stock and wine and simmer, covered, 1 1/2 hours. Strain stock, discarding solids. (Stock can be prepared up to 2 days ahead. Cool slightly. Refrigerate uncovered until cool, then cover and chill.)

For chicken:
Preheat oven to 400°F. Place 2 sage leaves under skin of each chicken breast and thigh. Heat oil in heavy large skillet over high heat. Add chicken breasts and thighs and sauté until brown on both sides, about 10 minutes. Transfer chicken thighs to large rimmed baking sheet. Roast 10 minutes. Add breasts to baking sheet and continue roasting chicken until cooked through, about 20 minutes.

Meanwhile, prepare sauce:
Discard fat from skillet. Melt 1 tablespoon butter in same skillet over medium-high heat. Add shallots and sauté 2 minutes. Add Madeira and bring to boil, scraping up browned bits. Add stock, thyme, and sage to skillet and bring to boil. Add carrots and cook over high heat until crisp-tender, about 8 minutes. Add peas; simmer until sauce is slightly reduced, about 10 minutes. Whisk remaining 4 tablespoons butter, 1 tablespoon at a time, into sauce. Season sauce to taste with salt and pepper. Serve chicken with sauce.



Read More http://www.epicurious.com/recipes/fo...#ixzz1durZld1G

[Jerryanne]

I had posted this recipe a while ago-am editing to add a review and photos.

The recipe is from the Cooking Light Chicken cookbook that Cyndy sent me a while ago. I just LOVE that cookbook-everything I've tried in it so far has been fantastic.

There was a fantastic sale on chicken at the grocery store Saturday so Bob and I decided that we'd have some barbecued chicken on Sunday. We kept one of the family packages that contained 8 boneless, skinless chicken breast halves and decided utilize the whole grill and try 2 new (to us) recipes.


This chicken DID NOT disappoint. The yogurt marinade did its job in making the chicken tender and moist and the spices added the PERFECT touch of flavor....one didn't overpower the other, they all married nicely together. I like the fact that this can be done in the morning and marinate through the day...that makes it great for a "spur of the morning" dinner decision-and I'm known for those "I want this taste" ideas.

I know I'll be turning to this recipe a lot this summer........what a great dish it is.

Thank you Cyndy for sending that cookbook-it sure is getting a workout!

Carol





TANDOORI CHICKEN
(Source: slightly adapted from Cooking Light Chicken cookbook)

3/4 c. coarsely chopped onion
1 tsp. coarsely chopped peeled fresh ginger
2 garlic cloves, peeled
1/2 c. plain low-fat yogurt
1 Tbsp. fresh lemon juice
Grated rind of 1 lemon
1 tsp. paprika
1 tsp. ground cumin
1 tsp. ground coriander seeds
1/2 tsp. salt
1/2 tsp. chili powder
1/4 tsp. black pepper
Dash ground nutmeg
4 (4 oz. each) skinless, boneless chicken breast halves
Cooking spray

Place first 3 ingredients in a food processor; process until finely chopped. Add yogurt and the next 8 ingredients (yogurt through nutmeg); pulse 4 times or until blended.

Make 3 diagonal cuts 1/4" deep across top of each chicken breast half. Combine chicken and yogurt mixture in a large zip-top plastic bag. Seal and marinate in refrigerator 8 hours or overnight, turning occasionally.

Prepare grill or broiler.

Remove chicken breast from bag; discard marinade. Place chicken on grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until chicken is done and juices run clear. 4 servings (serving size: 1 chicken breast half)

NUTRITIONAL INFORMATION:Calories: 146 (12% from fat) Fat: 1.9g (sat 0.6g, mono 0.4g, poly 0.4g) Protein: 27.4g Carbohydrate: 3.4g Fiber: 0.7g Cholesterol: 67mg Iron: 1.1mg Sodium: 234mg Calcium: 50mg

[Jerryanne]

It would be SO out of character for me to go a week without posting a NEW chicken review and recipe-right? Yeah yeah, I'm predictable........and chicken was on sale when we went grocery shopping.

I was looking for something really different to try this past weekend for chicken on the grill....I didn't want a tomato based barbecue sauce or rub-I wanted something.....out there.

Looking through my saved recipes in my recipe box on Tasty Kitchen, I came across a recipe that one of the members had posted a while back that caught my eye right away-and I proceeded to forget I saved.


This is one super easy and FANTASTIC recipe. I put together the marinade while Bob trimmed the chicken.....once the marinade cooled down, I poured it over the chicken and popped it in the refrigerator for about 4 hours. The original recipe didn't say to save any marinade out to baste the chicken while grilling but I always do-Bob usually bastes it at the end of the cooking time.

I will say I was leery after cooking and cooling the marinade-I used lite soy sauce as I do in all recipes calling for soy sauce-but heating that marinade until it thickened really made it taste salty to me........Bob didn't think so but I tasted more soy sauce than Kahlua. Once the chicken was grilled, it didn't taste as salty to me but I was still tasting more soy sauce with a slight coffee flavor in the background.

I held off doing this review to see how the chicken would be after being refrigerated for a day or two. We had it with Asian Cole Slaw last night and I have to say-the coffee flavor was pronounced-not overly so-it was PERFECT. What a nice mix with the garlic and ginger too. I used fresh ginger since she didn't specify what she used and I added the garlic since I add it to just about all marinades I make. I still might back off the soy sauce a little the next time I make this just to see how it tastes.

Having said that-we TOTALLY enjoyed this chicken. It sort of reminds me of a teriyaki flavor with a slight coffee taste in the background. It's moist, it's juicy......it's DELICIOUS.

Thank you dixiechick for sharing this recipe---it's a Winnah Winnah Kahlua Chicken Dinnah for sure!

Carol



KAHLUA CHICKEN
(Source: adapted from a recipe by dixiechik @ Tasty Kitchen)

1-1 1/2 lb. boneless skinless chicken breast halves

MARINADE:
1/2 c. Kahlua
1/2 c. lite soy sauce
3 Tbsp. red wine vinegar
1 tsp. grated fresh ginger
1 clove garlic, grated or "pasted"
1 Tbsp. cornstarch

Combine Kahlua, soy sauce, red wine vinegar, ginger and garlic in a medium saucepan; whisk in cornstarch until smooth. Cook, stirring constantly, over medium heat just until mixture comes to a boil and thickens. Remove from heat; set aside to cool completely.

Using a fork, poke holes in chicken breasts; place chicken in a resealable plastic bag.

Reserve 1/4 c. marinade for basting; cover and refrigerate.

Pour remaining marinade over chicken; seal bag and refrigerate at least 2 hours, turning bag occasionally.

Spray grill grates with nonstick cooking spray; preheat grill. Remove chicken from marinade; discard marinade. Grill chicken over medium-low heat until chicken is cooked through and juices run clear, 7-10 minutes per side, basting with reserved marinade the last few minutes of cooking time. 4-6 servings.

http://tastykitchen.com/recipes/main...ahlua-chicken/

[Smokeysmomm]

I love it when you post photos. I love these recipes. you make them come alive with Bob's Photos!

[Jerryanne]

The marinade goes together in no time flat with the help of the food processor. The only thing I added was a couple cloves of garlic to the mix-I don't ever remember making a Jerk Chicken recipe without garlic. I didn't plant thyme in the garden so had to use dried thyme rather than fresh-the 1/2 tsp. was plenty for us.

The boneless chicken breasts that I used were HUGE-a little over 2 lb. total for the 4 of them-and there was PLENTY of marinade for them and even a few more. I'm thinking if you're using chicken on the bone, 1 1/2 lb. would be about right.

I got a late start on getting this together so the chicken marinated about 5 hours......next time I'll give it a good 8 hours.

Having said that, there's NO lack of flavor in this chicken after a 4 hour lounge in the marinade pool. It's moist, juicy and VERY tender. It's not spicy in the "hot" sense......there's a little heat from the jalapeno, and some warmth from the cloves, nutmeg and allspice. I think I'll add some cinnamon and a little cayenne pepper the next time.

Bob suggests grilling this over medium-low heat-he wasn't happy that parts of the chicken got "WAY too brown" (his words) because of the sugar in the marinade.......sure didn't bother me-I loved every bite.


I'm so glad I found this-another recipe for the favorite chicken dishes folder!


Carol




JERK CHICKEN
(Source: slightly adapted from recipe by Bobby @ blogchef.net)

1 1/2-2 lb. boneless skinless chicken breasts
6 green onions, chopped
1 onion, chopped
2 cloves garlic, chopped
1 jalapeno pepper, seeded and minced
3/4 c. soy sauce
1/2 c. white vinegar
1/4 c. vegetable oil
2 1/2 Tbsp. brown sugar
1/2 tsp. dried thyme OR 1 Tbsp. fresh thyme, chopped
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
1/2 tsp. ground allspice

Combine green onions, onion, garlic, jalapeno pepper in the bowl of a food processor fitted with a metal blade; pulse until finely chopped. Add soy sauce, vinegar, vegetable oil, brown sugar, thyme, cloves, nutmeg and allspice; process until well mixed.

Place chicken in a large bowl or zip-loc bag; pour marinade over chicken. Allow chicken to marinate for at least 4 hours, or overnight for maximum flavor.

Lightly oil grill grates; preheat grill. Remove chicken from marinade; discard marinade. Grill chicken until cooked through and juices run clear. 4 servings.

[Smokeysmomm]

Chicken Tikka
Welovechicken.com

Chicken breast chunks marinated in yogurt, garlic, ginger and spices and then grilled. Chicken tikka is a traditional Indian recipe that has become popular all over the world. A healthy and delicious chicken recipe.


Servings 4



Ingredients:


5/8 cup yogurt
4 crushed garlic cloves
1 1/2 inch fresh ginger, peeled and chopped
1 small onion, grated
1 1/2 teaspoon chili powder
1 tablespoon ground coriander
1 teaspoon salt
4 chicken breasts, skinned and boned
1 large onion, thinly sliced into rings
2 large tomatoes, sliced
2 tablespoon coriander leaves



Directions:


1.Combine first 7 ingredients and set aside.


2.Cut chicken into 1 inch cubes. Add to marinade, mix well, cover and chill for 6 hours or overnight.


3.Put chicken on skewers and grill them 5 to 8 minutes, turning occasionally until cooked through.


4.Garnish with onion rings, tomatoes, and coriander leaves and serve

[Jerryanne]

GARLIC FIVE SPICE CHICKEN
(Source: Cooking club-recipe from Mary Evans)

"A garlic-spice mixture tucked under and rubbed over the skin, plus a nice hot oven, are the keys to producing this roast chicken’s deeply browned, crisply lacquered exterior."

2 large garlic cloves, minced
1 Tbsp. soy sauce
2 tsp. canola oil
1 1/2 tsp. minced ginger
1 tsp. mirin, sherry or additional chicken broth*
1/2 tsp. five-spice powder
1 medium onion, sliced
2 (1/4") slices ginger
1 1/4 c. water, divided
1 c. lower-sodium chicken broth
1 (3 1/2-4 lb.) whole chicken

Preheat oven to 375 degrees.

Combine garlic, soy sauce, oil, minced ginger, mirin and five-spice powder in small bowl.

Place onion and ginger slices in shallow roasting pan; pour in 1/2 c. water and broth. Top with roasting rack.

Pat chicken dry; place on rack. With fingers, gently separate skin from breast and top portion of thighs. Spoon 2 tsp. of the five-spice mixture under skin; gently massage skin to spread spice mixture over breast meat and top of thighs. Rub remaining five-spice mixture over skin.

Bake @ 375 degrees for 1 hour 15 minutes-1 hour 30 minutes or until internal temperature reaches 170 degrees in thickest portion of thigh and juices run clear, covering chicken with foil halfway through cooking if browning too fast.

Remove chicken; cover loosely with foil. Let stand 15 minutes before carving.

Meanwhile, skim off any fat from drippings in roasting pan. Add remaining 3/4 c. water; bring to a boil over high heat, stirring to scrape up any browned bits from bottom of pan. Reduce heat to medium; simmer 5-10 minutes or until slightly thickened, stirring occasionally. Strain sauce; serve with chicken. Makes 4 servings.

*Mirin is a sweet rice wine used in Japanese cooking. It can be found in the Asian section of supermarkets or in Asian grocery stores.

[Smokeysmomm]

I love this collection. lots of great recipes. Love the photo's Carol