A friend gave me a hint about making chicken cutlets--skip the egg step and instead spray chicken with coconut oil and then dredge. We'll have to try that sometime. Mama and I used to make a lot of chicken cutlet meals, back in Chicago. I should dig those out, too.
-=-=-=-=-=-
Chicken Marsala
a la Tyler Florence
4 chicken breasts, approx 1 1/4 lbs
flour
salt, pepper
1/4 c olive oil
4 oz sliced prosciutto
8 oz mushrooms (cremini, porcini)
1/2 c sweet Marsala wine
1/2 c chicken stock
2 tablespoon butter
1/4 c parsley, chopped
Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.
Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don't fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.
Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.
Chicken Piccata
a la Serious Eats
1 cup flour
3 eggs, beaten
2 cups Panko
2 oz parmesan cheese
8 boneless, skinless chicken breasts, pounded to 1/4" thick
salt, pepper
olive oil
1/2 cup dry white wine
1 1/2 tablespoons capers, drained
5 tablespoons butter
2 tablespoons fresh lemon juice (1 lemon)
1 1/2 tablespoons parsley, flat
Set three wide, shallow bowls on a work surface. Add flour to the first one, beaten eggs to the second, and panko and Parmesan cheese to the third. Mix panko and Parmesan thoroughly.
Line a rimmed baking dish with parchment paper. Season chicken cutlets all over with salt and pepper. Working with one at a time, dredge a cutlet in flour with your left hand, shaking off excess. Transfer to egg dish, then turn cutlet with your right hand to coat both sides. Lift and allow excess egg to drain off, then transfer to bread crumb mixture. With your left hand, scoop bread crumbs on top of chicken, then gently press, turning chicken to ensure a good layer of crumbs on both sides. Transfer cutlet to prepared baking sheet and repeat with remaining cutlets.
Fill a large skillet with 1/4 inch oil. Heat over high heat until shimmering and just shy of smoking, about 375°F on an instant-read thermometer.
Working in batches and using tongs or your fingers, gently lower cutlets into the pan, laying them down away from you to prevent hot fat from splashing toward you. Fry, gently swirling pan and rotating cutlets for even browning, and adjusting heat as necessary for a steady, vigorous bubble, until bottom side is browned and crisp, about three minutes. Flip cutlets and fry until other side is browned and crisp, about three minutes longer. Transfer to paper towels to drain and season with salt right away. Repeat with remaining cutlets, topping up oil if necessary.
Drain all but one tablespoon oil from skillet. Add wine and bring to a boil over medium-high heat, cooking until raw alcohol smell has mostly cooked off, about two minutes. Add capers and butter, whisking constantly, until butter has melted. Lower heat to medium and continue whisking and reducing until a creamy, emulsified sauce forms (the time this takes will depend on your burner power and the size of your pan). If sauce over-reduces and breaks at any point, add one tablespoon cold water and whisk to emulsify it again. Whisk in lemon juice and parsley, season with salt and pepper, and remove from heat.
Arrange cutlets on a platter and drizzle warm butter sauce all over. Serve right away.
-=-=-=-=-=
Chicken Recipes we made in Chicago and later: we haven't made most of these recipes since the kiddos were eating solid food; might be time to try some, adapt others.
Angel Hair with
Artichoke and Mustard
Mama was having a Grey
Poupon thing and got this recipe off the website. We added chicken and drained the artichokes
and liked the results.
1 clove
garlic, chopped
1 breast
chicken
1 medium
bell pepper, cut into thin strips
1-6.5 oz.
jar marinated artichoke hearts, drained and chopped
¼ cup Grey
Poupon dijon mustard
8 oz. angel
hair pasta
Parmesan
cheese
Cook and stir garlic and chicken in
large skillet with pam. Add bell pepper;
cook 2 minutes. Add artichokes and
mustard. Continue heating.
Add cooked pasta; toss with
artichoke mixture. Serve with grated
Parmesan.
Mama Hungry
Caper
and Olive Pasta a la Il Postino
1 can stewed tomatoes
Saute the onion and the garlic until softened. Add white wine. Stir in tomatoes, capers, and olives. Simmer the longer the better.
Balsamic Chicken
Delicious, but the recipe is more complicated than necessary—it can probably be baked just like Grandmother’s chicken.
1 ½ cups
balsamic vinegar
Dijon Chicken
¼ cup Grey Poupon Dijon Mustard
Mix
mustard, water, garlic powder, and Italian Seasoning in large bowl or plastic
bag. Add chicken; toss to coat. Place chicken on lightly greased baking pan. Bake at 375°F for 20 minutes or until cooked
through.
Chicken Italienne
1 cup (8
oz.) can tomato sauce
Combine tomato sauce and
seasonings. Dip chicken in tomato sauce
mixture. Roll in corn flakes. Place chicken pieces skin side up in shallow
pan coated with cooking spray. Do not
crowd.
Kellogg’s Corn Flakes cereal box
Jerk Chicken
From
our DK cookbook, this doesn’t taste anything like jerk chicken—it isn’t even
hot—but it was tasty enough to do again.
But, we used canned not fresh green chilies.
2 lb chicken, cut into
pieces
Make the jerk paste: puree the lime juice, rum, oil, soy
sauce, scallions, chilies, garlic, spices, thyme, and salt and pepper in a food
processor until smooth.
Classic
Home Cooking (Dorling Kindersley)
Lemon Chicken Sauce
Mama made this the night
before I left for Christmas ’01, when her deglazing with lemon juice didn’t
work. It makes a sweet, almost
sweet-n-sour glaze. Pretty good.
½ cup
chicken broth
In 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.
Pillsbury Complete
Cookbook
Lemon
and Garlic Chicken with Wild Rice
1 lb. boneless, skinless
chicken breasts, lightly pounded
Season the chicken breasts generously with salt and
pepper. Place the chicken breasts in the
bottom of a slow cooker. Add the garlic
and rice. Add the lemon juice to the
water and stir. Pour this mixture over
the rice and chicken. Stir once to
coat. Place the lid on the slow cooker
and set on low for 8 hours. To plate,
place a serving of the rice on each plate and top with 1 chicken breast. Garnish with fresh parsley sprigs.
Food TV
PD'A's Yakatori
PD'A made this when I visited San Antonio to go to the Olympic Festival after
graduation. It was salty but tasty.
2 med.
chicken breasts
Cut chicken into strips or bites,
thread onto skewers. Place in 2 layers
in 12 x 7 dish. Mix remaining ingredients.
Pour over chicken, cover and chill 2-3 hours. Drain and grill 3-4 minutes or bake at 375°F
for 25 minutes.
PD'A
JL's Friend’s
Chicken Cutlets
I
made my first chicken cutlets today and think they’ll become a family standard
(so I bought the prep trays from Pampered Chef!). The kids even liked them, which is a real
plus. My first batch used a seasoned
flour dip, followed by milk/egg, finished with crunched corn flakes. Baked and great (4/08)!
Never made chicken cutlets?! OMG! I
live on them! And so easy...
I buy the thin sliced cutlets.
Simply:
(1) Rinse them in water (pat dry).
(2) a. Jamie’s addition: In the first
bowl, I started with a seasoned flour dip, as per the PC catalog recipe
b. In another bowl place an egg and a
tiny bit (1/4 cup?) of milk; stir so egg breaks and mixes with the milk.
(3) In the third bowl place bread
crumbs (Jeanine uses 4 C; I used crushed corn flakes for the crunchy effect).
(4) Coat the cutlet in the flour,
then the milk/egg combo, and then coat in the bread crumbs.
I bake approx. 1/2 hour on 350 or you can fry them in a skillet. If you get thicker cutlets, just check them after 1/2 hour to gage how long they need.
And, you will see after trying to
finagle long cutlets in a bowl, how great the trays can be! In addition, I bake
my cutlets (as does Janine L) on my stone - they stay juicy and taste amazing!
Lastly, for a twist, follow the steps
above, but prior to baking, roll 'something' in the middle and stick a
toothpick through - and it still bakes the same. My favorite is fresh mozz and
roasted red pepper. Janine Lizotte uses ham and cheese...my husband likes
cheddar and broccoli.
Jeanine
Almond Crusted Chicken
A very tasty recipe,
but Mama adapted the preparation because it doesn’t need to be this complicated
(2006).
4 skinless, boneless chicken breast halves
3/4 teaspoon salt, divided
1/4 teaspoon black pepper
1/4 cup flour
1/2 cup low fat buttermilk
2 tablespoons honey mustard
2/3 cup sliced almonds
1/2 cup dry breadcrumbs
cooking spray
Preheat oven to 450. Place each chicken breast half between 2 sheets of heavy duty plastic wrap and pound to 1/2" thickness using a rolling pin. Sprinkled both sides of chicken with 1/4 teaspoon salt and pepper.
Place flour in ziploc bag. Combine buttermilk and honey mustard in a shallow dish. Combine almonds and breadcrumbs in another shallow dish. Heat a large oven-proof skillet over high heat. Working with one piece at a time, add chicken to bag, seal and shake to coat. Remove chicken from bag, shaking off excess flour. Dip chicken in buttermilk mixture; dredge in almond mixture. Repeat with remaining flour, chicken, buttermilk mixture, and almond mixture.
Coat pan with cooking spray. Add chicken to pan; cook 1 minutes. Turn chicken over. Place pan in oven; bake at 450 for 9 minutes or until chicken is done.
Cooking Light
Artichoke Chicken
I don’t remember this
one at all but it has ingredients I like (2006).
4 tablespoons extra virgin olive oil
4 boneless, skinless chicken breast halves, pounded to 1/4" thickness
1 bag (16 ounces) frozen small whole onions
1 can (?? ounces) chicken broth
1 tablespoon balsamic vinegar
Salt
Ground black pepper
1 package (10 ounces) frozen artichoke hearts
Heat 2 tablespoons of the oil in a large skillet over medium heat. Add the chicken and cook for 10 minutes, turning once, or until browned on both sides. Carefully remove the chicken to a large bowl. Heat the remaining 2 tablespoons oil in the skillet. Add the onions and cook, stirring occasionally, for 5 minutes, or until lightly browned.
Return the
chicken to the pan and add the chicken broth and vinegar, and season with salt
and pepper. Bring to a boil. Reduce the heat to low cover, and simmer for 20
minutes. Add artichoke hearts and cook for 10 minutes, or until the artichokes
are tender and a thermometer inserted into the thickest portion of a chicken
breast registers 170°F and the juices run clear.
Balsamic Chicken
This was pretty good
(2006).
6 boneless, skinless chicken breast halves
1 ½ teaspoons fresh rosemary leaves, minced, or 1/2 teaspoon dried
2 cloves garlic, minced
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
2 tablespoons extra-virgin olive oil
4-6 tablespoons white wine (optional)
¼ cup balsamic vinegar
Rinse the chicken and pat dry. Combine the rosemary, garlic, pepper, and salt in a small bowl and mix well. Place the chicken in a large bowl. Drizzle with the oil, and rub with the spice mixture. Cover and refrigerate overnight.
Preheat the oven to 450°F. Spray a heavy roasting pan or iron skillet
with cooking spray. Place the chicken in the pan and bake for 10 minutes. Turn
the chicken over. If the drippings begin to stick to the pan, stir in 3-4
tablespoons water or white wine (if using).
Bake about 10 minutes or until a thermometer inserted in the thickest portion registers 160°F and the juices run clear. If the pan is dry, stir in another 1-2 tablespoons of water or white wine to loosen the drippings. Drizzle the vinegar over the chicken in the pan.
Transfer the chicken to plates. Stir the liquid in the pan and drizzle over the chicken.
Serves 6
SBD
Bake about 10 minutes or until a thermometer inserted in the thickest portion registers 160°F and the juices run clear. If the pan is dry, stir in another 1-2 tablespoons of water or white wine to loosen the drippings. Drizzle the vinegar over the chicken in the pan.
Transfer the chicken to plates. Stir the liquid in the pan and drizzle over the chicken.
Serves 6
SBD
Such a tasty sauce, we
took to making it without the chicken.
½ cup flour
1 teaspoon
salt
¼ teaspoon
white pepper
2 eggs,
lightly beaten
4
tablespoons butter
4
tablespoons oil
6 boneless,
skinless chicken breasts
1-12 oz. jar
roasted peppers, drained
1 cup heavy
cream
In a shallow dish, combine flour, ½
teaspoon of salt and 1/8 teaspoon of the white pepper. Place beaten eggs in another small dish.
In a large skillet, melt 2
tablespoons of the butter in 2 tablespoons of the oil over medium-high
heat. Coat chicken breasts in flour and
then dip them in eggs, coating completely.
Cook 3-4 minutes each side, or until golden. Transfer to a platter and cover to keep warm.
Meanwhile, place roaster peppers,
cream and the remaining ½ teaspoon salt and 1/8 teaspoon white pepper in the
blender. Cover and blend until mixture
is well combined. Pour into skillet and
add browned chicken. Cook 4-5 minutes,
or until sauce is heated through and the chicken is no longer pink inside.
Serve over pasta.
Chicken with Celery Sauce
This is one of our favorite new
recipes. We didn’t actually have it when
we ate at Randall’s Ordinary—we prefer the scallops and pot roast—but it was in
the historic cookbook we purchased. It looked so simple—and it is! Very good too. And, you can make this, add some other
ingredients, and put it in a chicken pot pie crust (summer 2004).
2 lbs. capon
or chicken, skinned and cut into pieces
1 head
celery, diced
salt and
pepper
1 qt.
chicken stock
4 tablespoon
butter
4 tablespoon
flour
3 oz. heavy
cream
1 egg yolk
Prepare chicken and set up in a
casserole. Boil celery in stock for 1/2
hour. Strain. Save stock and vegetable broth. Make roux of butter and flour. Add stock slowly to make your sauce. Add seasonings. Arrange celery around chicken. Remove sauce from heat for a few
moments. Whisk cream and eggs in. Pour over meat and celery. Serve immediately, garnished with chopped
parsley, over rice or mashed potatoes, or chill and serve next day.
Randall’s Ordinary
Oven
Chicken Cordon Bleu
Tired of all our soy
sauce/Worchestershire chickens we found this in the Pillsbury cookbook Mama’s
folks gave me. Very tasty, with endless
possibilities (March 2005).
4 boneless skinless chicken breast halves
2 teaspoons Dijon mustard (or more to taste)
4 teaspoons chopped fresh chives
4 very thin slices cooked ham (about 3/4 oz. each)
4 very thin slices Swiss cheese (about 3/4 oz. each)
1 egg white
1 tablespoon
1/3 cup corn flake crumbs
1/4 teaspoon paprika
Heat oven to 375°F. Spray 8” square baking dish with nonstick
cooking spray. Place 1 chicken breast
half, boned side up, between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken
with flat side of meat mallet or rolling pin until about 1/4” thick; remove
wrap. Repeat with remaining chicken
breast halves.
Spread each chicken
breast half with 1/2 teaspoon mustard, sprinkle each with 1 teaspoon
chives. Cut ham and cheese slices to fit
chicken. Top each chicken breast half
with ham and cheese slice. Roll up,
tucking ends inside.
In shallow bowl, combine
egg white and water; beat slightly.
Place corn flake crumbs in shallow dish.
Coat chicken rolls with egg whit mixture; roll in crumbs. Place in sprayed baking dish, sprinkle with
paprika.
Bake for 25-30 minutes
or until chicken is fork-tender and juices run clear.
Pillsbury
Complete Cookbook
Creamy Italian Chicken
We loved this the first
time but not the second (when we used frozen chicken)—try again (2006).
4 boneless, skinless chicken breast halves
1 envelope dry Italian salad dressing mix
1/4 cup water
8 oz package cream cheese, softened
10 3/4 oz can cream of chicken soup
4 oz can mushroom stems and pieces, drained
Place chicken in slow cooker. Combine salad dressing mix and water. Pour over chicken. Cover. Cook on low 3 hours. Combine cheese and soup until blended. Stir in mushrooms. Pour over chicken. Cover. Cook on low 1 hour, or until chicken juices run clear. Serve over noodles or rice.
Fix It and Forget It
Quick
Chicken Divan
Another new chicken recipe from
Pillsbury.
1 lb. package frozen cut broccoli
2 cups cubed cooked chicken
1-10 3/4 oz can condensed cream of chicken soup
1/2 cup mayonnaise or salad dressing
1 teaspoon lemon juice
2 oz (1/2 cup) shredded cheddar cheese
1/2 cup soft bread crumbs
2 tablespoons margarine or butter, melted
Heat oven to 350°F. Grease 12 x 8” baking dish. Cook broccoli as directed on package; drain.
Arrange broccoli in greased
baking dish. Layer chicken over
broccoli. In small bowl, combine soup,
mayonnaise, and lemon juice; mix well.
Spread over chicken; sprinkle with cheese.
In small bowl, combine
bread crumbs and butter; sprinkle over top.
Bake for 30-35 minutes or until thoroughly heated.
Pillsbury
Complete Cookbook
Dill-Lemon Chicken
Another good slow
cooked recipe (2006).
1 cup fat-free sour cream
1 tablespoon minced fresh dill
1 teaspoon lemon-pepper seasoning
1 teaspoon lemon zest
4 boneless skinless chicken breast halves
Combine sour cream, dill, lemon-pepper, and lemon zest. Spoon ¼ mixture into slow cooker. Arrange chicken breasts on top in single layer. Pour remaining sauce over chicken. Spread evenly. Cover. Cook on low 3-4 hours.
Prevention Guide Slow Cooker Recipes
“Fried”
Ranch Crispy Chicken
I have
been looking for a good baked “fried” chicken recipe, since real fried chicken
is a mess. We tried this one first and
it is amazing—just don’t bake with the skins on because it is a waste of
crunchy coating. It’s very salty but
tasty. And really good cold. Mama now makes these in strips.
1-1oz. packet Hidden
Valley Original Ranch Dressing Mix
¼ cup cornflake crumbs
6-8 pieces skinless
chicken
Combine dressing mix and crumbs in large plastic bag.
Add chicken and shake to coat.
Bake on ungreased baking pan at 375°F for 50 minutes.
Hidden
Valley Ranch ad
Honey-Mustard Chicken
I like this one a lot
(2006).
6 medium sweet potatoes (about 2.5 lb), peeled and
quartered
1 small onion, cut into thin wedges
2-2.5 lb skinless chicken thighs and/or drumsticks (we
used 6 boneless, skinless chicken breasts)
3/4 cup bottled honey-mustard salad dressing (we used
cheap store brand)
1/2 teaspoon dried rosemary, crushed
Place sweet potatoes and onion in slow cooker. Place chicken pieces on vegetables.
Mix salad dressing and rosemary. Pour over chicken. Cover. Cook on low 7-9 hours.
Using slotted spoon, transfer chicken and vegetables to serving platter. Whisk cooking liquid until smooth. Spoon over chicken and vegetables.
Makes 6 servings.
Prevention Guide Slow Cooker Recipes
Jerk
Chicken
From
our DK cookbook, this doesn’t taste anything like jerk chicken—it isn’t even
hot—but it was tasty enough to do again.
But, we used canned not fresh green chilies.
2 lb chicken, cut into
pieces
chopped fresh thyme to
garnish
broiled pineapple rings
to serve
3 tablespoons lime juice
2 tablespoons dark rum
2 tablespoon sunflower
or corn oil
1 teaspoon soy sauce
4 scallions, thinly
sliced
1-2 fresh green chilies,
cored, seeded, and coarsely chopped
2 garlic cloves,
coarsely chopped
2 tablespoons ground
allspice
½ teaspoon ground
cinnamon
pinch of grated nutmeg
2 teaspoon chopped fresh
thyme
salt and pepper
Make the jerk paste: puree the lime juice, rum, oil, soy
sauce, scallions, chilies, garlic, spices, thyme, and salt and pepper in a food
processor until smooth.
Brush the chicken pieces with the jerk paste. Leave to marinate in the refrigerator for 30
minutes.
Put the chicken on a hot barbecue or under the broiler,
4” from the heat. Cook for about 10
minutes on each side, until the juices run clear. Serve the chicken immediately, garnished with
thyme and accompanied by broiled pineapple rings.
Classic
Home Cooking (Dorling Kindersley)
Lemon
and Garlic Chicken with Wild Rice
This
amazing recipe—a crockpot dinner—was amazing! Mama worried that there wouldn’t be much flavor, but the 8
cloves of garlic made it all tangy and tasty.
A definite do-again. And so easy!
1 lb. boneless, skinless
chicken breasts, lightly pounded
kosher salt
freshly ground black
pepper
8 cloves garlic, smashed
1 cup wild rice blend
¼ cup fresh-squeezed
lemon juice
2 ¼ cups water
10 fresh parsley sprigs
Season the chicken breasts generously with salt and
pepper. Place the chicken breasts in the
bottom of a slow cooker. Add the garlic
and rice. Add the lemon juice to the water
and stir. Pour this mixture over the
rice and chicken. Stir once to
coat. Place the lid on the slow cooker and
set on low for 8 hours. To plate, place
a serving of the rice on each plate and top with 1 chicken breast. Garnish with fresh parsley sprigs.
Food TV
Lemon
and Olive Chicken
After
going to Bar Six with the office gang in the summer of 2003, I was having a
Middle Eastern food craving. This was
just one of the recipes we tried. It was
good but very bitter so I added about 3 tablespoons of sugar to the mix. Probably mediocre lemons. Definitely a do-again.
8 bone-in chicken breast
halves
salt and pepper
3 tablespoons olive oil
2 lemons
2 onions, chopped
4 garlic cloves, minced
1 cup green olives,
pitted and halved
2 cups chicken stock
1 teaspoon dried thyme
½ teaspoon crushed red
pepper
Sprinkle the chicken with 1 teaspoon each salt and
pepper. In a large skillet heat 2
tablespoons of the olive oil over medium heat.
In two batches, sear the chicken, skin side first, until golden brown,
about 3 minutes on each side. Transfer
the chicken to a plate.
Cut the lemons in half lengthwise and then into thin
slices crosswise. If the skillet is dry,
add the remaining 1 tablespoon oil. Add
the onions and garlic and cook over medium heat until soft but not brown, about
3 minutes. Stir in lemon slices, olives,
stock, and 2 cups water. Bring to a
boil, reduce the heat, and simmer for 10 minutes.
Put the chicken on top of the vegetables, pour in any
accumulated juices from the plate, and sprinkle with thyme and crushed red
pepper. Cover and simmer until the
chicken is just cooked through, about 15 minutes.
*You can store this chicken frozen for up to six
weeks. Cool the chicken, put each piece
in its own freezer bag with some sauce, and press out the air before
sealing. When you’re ready to serve it,
thaw, then put in a pan with water to coat the bottom; cover and simmer until
hot.
Martha
Stewart’s Everyday Food
Chicken with Orange
Sauce
I had a dickens of a
time relocating this recipe because I had jotted it down as Orange Bourbon
Chicken like the orange chicken from Lean Cuisine, which I’ve always really
liked (plus their Swedish meatballs and glazed chicken). Turns out we had substituted Bourbon for
Sherry and didn’t include the fresh parsley, I think. Tasty.
Hope this was the right recipe (2006).
vegetable oil spray
2 1/2-3 lb. chicken, cut into serving pieces, skinned, all visible fat removed
1/2 teaspoon paprika
1 medium onion, sliced (1 cup)
1/2 cup frozen orange juice concentrate
1/2 cup water
2 tablespoons brown sugar
2 tablespoons snipped fresh parsley
1 teaspoon light soy sauce
1 teaspoon dry sherry (we used bourbon)
1/2 teaspoon ground ginger
Preheat boiler. Lightly spray a baking sheet with vegetable oil spray. Rinse chicken and pat dry with paper towels. Sprinkle with paprika and put on baking sheet. Broil about 6" from heat until lightly browned on all sides, 4-5 minutes. Transfer chicken to a Dutch oven or large, deep skillet and top with onion slices. In a small bowl, whisk together remaining ingredients. Pour over chicken and onions. Bring sauce to a boil over medium-high heat. Reduce heat and simmer, covered for 55-60 minutes, or until chicken is tender.
Alternate: Put browned chicken and onion slices in a casserole dish. Pour orange juice mixture over all and bake, covered, in aa preheated 350F oven for 55-60 minutes, or until chicken is tender.
American Heart Association
JL’s Roasted Red
Pepper Chicken Alfredo
JL makes this dish
a lot—even taking it over for new moms and such—and everyone raves about
it. And it is pretty good (7/07)
1 cup
store-bought light alfredo sauce
1/2 cup
roasted red peppers, chopped
2 chicken
breast, boneless
2 cup cooked
whole wheat pasta
Combine
alfredo sauce and red peppers in medium saucepan over medium heat. Cook til heated through. Add grilled chicken. Serve over pasta.
Points 6
Janine Lizotte
Baked Pesto Chicken
Pretty good and worth
making again (2006).
4-6 oz. boneless, skinless chicken breasts
1/2 cup pesto (from a jar)
2 oz. shredded part-skim mozzarella cheese (1/2 cup)
salt and freshly ground black pepper
Heat oven to 375F.
Season chicken with salt and pepper. Spread 1/4 cup of the pesto in a 9 x 13" baking dish. Lay chicken breasts over pesto in an even layer and spread remaining pesto. Cover baking dish with foil and bake chicken until cooked through, 20-25 minutes. Uncover and top with cheese. Bake until cheese is melted, 5 more minutes. Serve hot.
SBD
Chicken with Sage and
Orange
Another
chicken recipe from our DK cookbook, this chicken was tasty and reheated well,
especially in quesadillas.
6 boneless
chicken breast halves, with the skin left on
1 tablespoon
flour
orange
sections and fresh sage to garnish
1 ¼ cups
orange juice
1 tablespoon
light soy sauce
2 garlic
cloves, crushed
2 tablespoon
chopped fresh sage
½ in piece
of fresh ginger, peeled and finely chopped
salt and
black pepper
Make the marinade: combine the
orange juice, soy sauce, garlic, sage, ginger, and season to taste. Toss the chicken in the marinade, cover, and
leave to marinate in the refrigerator for 20-30 minutes.
Reserve the marinade and arrange the
chicken breasts, skin up, in a large tossing pan.
Bake the chicken in a 375°F oven for
about 20 minutes. Pour the reserved
marinade over the chicken and return to the oven for 5-10 minutes, until cooked
through.
Remove the chicken with a slotted
spoon and arrange on a warmed platter.
Cover and keep warm.
Pour all but 2 tablespoons of the
marinade into a pitcher and reserve. Add
the flour to the marinade remaining in the roasting pan and mix to a smooth
paste.
Put the roasting pan on top of the
stove, cook, stirring, for 1 minute.
Gradually stir in the reserved marinade.
Bring to a boil, simmer for 2 minutes, and taste for seasoning. Strain, pour a little of the sauce around the
chicken breasts, and garnish with the orange sections and fresh sage. Serve the remaining sauce separately.
*We merely boiled the marinade on
the stove, skipping the whole roux part, and it was just dandy.
Classic Home Cooking (Dorling Kindersley)
Salsa Chicken
This would have been
better with fresh, not frozen chicken.
But the flavor is good (2006)
6 boneless, skinless chicken breast halves (about 2 lb), trimmed of fat
1 1/2 c thick prepared salsa (medium or hot; we used mild chunky Pace,
of course)
1 teaspoon ground cumin
pinch of pure ground red chili pepper
3 tablespoons fresh lime juice
Coat 6 quart or larger slow cooker with cooking spray and arrange chicken in it. Pour salsa over chicken. Cover and cook on high until chicken is tender and cooked through, 3 to 3 1/2 hours. The chicken will make some of its own juice, thinning out salsa a bit.
Stir in cumin, chili powder, and lime juice; cover, and cook another 15 minutes before serving.
Saltimboca, or Chicken with
Prosciutto and Sage
A really delicious homemade version
of one of our favorite restaurant foods.
And we used fresh sage from our own herb garden! I think it needed more sauce, though, so
maybe double the wine, etc (summer 2004).
¼ cup all
purpose flour
coarse salt
and ground pepper
4 fresh
whole sage leaves, plus 4 minced sage leaves 4 chicken cutlets (6-8 oz. each)
4 slices (3
oz.) thinly sliced prosciutto
4 teaspoons
olive oil
¾ cup dry
white wine
1/3 cup
reduced sodium canned chicken broth
1 tablespoon
cold butter
In a shallow bowl, stir together
flour, ½ teaspoon salt, and ¼ teaspoon pepper.
Set aside. Lay 1 sage leaf
lengthwise on each cutlet, then wrap a prosciutto slice around middle of each
cutlet, encasing sage. Flatten with the
palm of your hand to help prosciutto adhere to the chicken. Dredge cutlets in seasoned flour; tap off
excess.
In a large nonstick skillet, heat 2
teaspoons oil over medium-high heat.
Cook 2 cutlets until golden brown and cooked through, 3-4 minutes per
side. Remove cutlets, and keep
warm. Repeat with remaining 2 teaspoons
oil and 2 cutlets.
Add wine and broth to skillet; cook
over high heat until reduced by three-quarters, about 2 minutes. Remove from heat; let cool 1 minute. Add butter and minced sage; stir until butter
is melted, about 30 seconds. Spoon sauce
onto plates; top with cutlets. Serve
immediately.
Everyday Food
Mama Teacher’s
Creamy Black Bean Salsa Chicken
2 to 4
chicken breasts
1 cup chicken broth
1 cup salsa
1 can (15 oz) corn, drained
1 can (15 oz.) black beans, drained
1 package taco seasoning
1/2 cup sour cream
1 cup grated cheddar cheese
Place chicken in a greased (I use liners)slow cooker. Pour broth, salsa, corn, beans, and taco seasoning over chicken. Cover and cook on low 6-8 hours or on high 3-4 hours. Remove chicken with a slotted spoon and place on a serving dish. Stir sour cream and cheese into sauce in slow cooker, then pour over chicken. Serve with rice. Makes 3 - 5 servings.
From 101 More Things To Do With A Slow Cooker cookbook
1 cup chicken broth
1 cup salsa
1 can (15 oz) corn, drained
1 can (15 oz.) black beans, drained
1 package taco seasoning
1/2 cup sour cream
1 cup grated cheddar cheese
Place chicken in a greased (I use liners)slow cooker. Pour broth, salsa, corn, beans, and taco seasoning over chicken. Cover and cook on low 6-8 hours or on high 3-4 hours. Remove chicken with a slotted spoon and place on a serving dish. Stir sour cream and cheese into sauce in slow cooker, then pour over chicken. Serve with rice. Makes 3 - 5 servings.
From 101 More Things To Do With A Slow Cooker cookbook
Miss TBC's Artichoke
Chicken Bake
I'm always
looking for new chicken dishes, especially ones that are quick to throw
together. Here is one that is easy and utilizes go-to pantry staples. You could
use roasted red peppers or canned chopped tomatoes in place of sundried
tomatoes. I typically serve this with a Greek salad and warm garlic bread.
4 boneless, skinless chicken breasts, cut
1 can artichoke hearts, cut
1/2 cup sun-dried tomatoes
1 cup pitted calamata olives
1/2 cup bread crumbs
1/4 cup parmesan cheese
salt & pepper
butter or olive oil
Optional: for a saucier dish add white wine or chicken broth
Preheat oven to 350. Place chicken, artichokes, tomatoes and olives in 13x9 glass baking dish. Sprinkle salt & peppper, bread crumbs and parmesan cheese on top. Add cut up butter, or sprinkle olive oil. Bake for 30-40 minutes, until breadcrumbs are golden. Enjoy!
4 boneless, skinless chicken breasts, cut
1 can artichoke hearts, cut
1/2 cup sun-dried tomatoes
1 cup pitted calamata olives
1/2 cup bread crumbs
1/4 cup parmesan cheese
salt & pepper
butter or olive oil
Optional: for a saucier dish add white wine or chicken broth
Preheat oven to 350. Place chicken, artichokes, tomatoes and olives in 13x9 glass baking dish. Sprinkle salt & peppper, bread crumbs and parmesan cheese on top. Add cut up butter, or sprinkle olive oil. Bake for 30-40 minutes, until breadcrumbs are golden. Enjoy!
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