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Baked Chicken with Red Peppered
Put your chicken on the oiled rack of large broiler pan. Sprinkle the chicken with lemon pepper. Bake at 400 F, skin side up, for about 50 minutes or until the chicken is fork tender.
Meanwhile, in a large non-stick fry pan, place olive oil, and heat to medium temperature.
Add onions and cook until barely wilted, about 5 minutes.
Add jelly and stir gently until melted.
Spoon one-half of the onion mixture onto a large platter. Arrange the chicken over onions; top with remaining onions.
Garnish with pepper rings and cilantro.
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Category: Poultry
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Baked Chicken with Yogurt Crust and Peaches
Preheat oven to 375 degrees. In a food processor or blender, reduce the stuffing mix to coarse crumbs. Pour them onto a sheet of wax paper. Coat one piece of chicken breast with yogurt as thickly as possible (admittedly, this isa messy step), then dip it into the crumbs to coat. Lay the chicken in an oiled baking dish large enough to hold chicken and peaches in one layer.
Repeat with the remaining chicken.
Surround the chicken with the peach halves, cut side down. Sprinkle the peaches (not the chicken) with cinnamon sugar. Bake for 20 minutes, or until the breasts are just cooked through but not dry.
Per serving: 320 Calories; 4g Fat (10% calories from fat); 33g Protein; 37g Carbohydrate; 69mg Cholesterol; 1278mg Sodium
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Category: Poultry
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Baked Garlic Chicken Legs
COMBINE THE MARINADE INGREDIENTS IN A LARGE BOWL.PRICK THE SKIN OF THE CHICKEN LEGS IN SEVERAL PLACES WITH THE POINT OF A SHARP KNIFE.PUT THE CHICKEN IN A LARGE NONMETALIC SHALLOW PAN OR GLASS DISH.POUR THE MARINADE OVER THE CHICKEN.TURN THE LEGS SEVERAL TIMES TO COAT THE PIECES EVENLY.COV TIGHTLY WITH PLASTIC WRAP AND REFRIGERATE OVER NIGHT. PREHEAT THE OVEN TO 350 DEGREES. WIPE OFF ANY GARLIC OR ONION PIECES FROM THE CHICKEN LEGS AND PUT THEM SIDE BY SIDE IN TWO LARGE ROASTING PANS.IF NECESSARY PUT ONE PAN ON THE LOWER SHELF AND THE OTHER ON THE NEXT SHELF UP IN THE OVEN.ROAST FOR THIRTY MINUTES. MEANWHILE,STRAIN THE MARINADE AND SET IT ASIDE.AFTER THE CHICKEN HAS COOKED FOR 30 MINUTES,TURN EACH PIECE AND BRUSH THE CHICKEN LIBERALLY WITH THE MARINADE.ROTATE THE PANS ON THE SHELVES.ROAST FOR 30 MINUTES MORE,OR UNTIL THE LEGS ARE GOLDEN BROWN.TURN AGAIN IF NECESSARY.SERVE IMMEDIATLY O CHILL AND SERVE.MAKES 12 SERVINGS.
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Category: Poultry
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Baked Herberd Chicken
Preheat the oven to 350 degrees. Trim any fat from chicken breast and pound lightly between two sheets of waxed paper to flatten. Coat with olive oil and place in a baking dish. Add wine, lemon juice, herbs and and pepper flakes, turning chicken to coat both sides. Cover dish with foil. Bake 25 to 30 munutes, until chicken cooked through.
Serve with Quinoa and Spaghetti Squash (Also in this file) Food Exchange per serving: 4 LOW/FAT MEAT EXCHANGES CAL: 177 CHO: 72mg; CAR: 1g; PRO: 27g; SODIUM: 68mg; FAT: 5g;
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Category: Poultry
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Baked Lemon Chicken
Bone and pound the chicken breasts. Dreddge with flour. Melt the butter in a baking pan. Coat chicken on all sides, turning skin side up if not boneless. Bake at 375 degrees, brushing with pan drippings for 30 minutes. Meanwhile, make the lemon baste, where you mix 1/3 cup lemon juice, minced onion, garlic and salt and pepper. Brush chicken with part of the baste, and bake, brushing with the remaining baster for 30 minutes longer or until done. Serve with rice and a vegetable.
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Category: Poultry
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Baked Lemon Chicken With Peppers
Combine all ingredients except chicken and vegetables. Add chicken and marinate at room temperature for 1 hour, turning once. Drain and bake chicken at 400 degrees for 35 minutes. Cut peppers into 1/2-inch thick rings. Saute 8 minutes. Spoon peppers around chicken. Makes 4 to 6 servings.
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Category: Poultry
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Baked Onion Chicken
1. With rolling pin, crush soup mix in envelope. On wax paper, combine soup mix, bread crumbs, and pepper.
2. In shallow dish, beat together egg and water. Dip chicken into egg mixture; coat with crumb mixture, shaking excess crumbs off.
3. On baking sheet, arrange chicken. Drizzle with melted butter.
4. Bake at 400=B0 for 20 minutes or until chicken is no longer pink.
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Category: Poultry
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Baked Parmesan Chicken
Blend together in food processor until small bread crumbs are formed: bread, parsley, parmesan cheese, salt and garlic powder.
Remove visible fat from chicken and slice into strips. Coat pieces of chicken in melted butter in pan, then coat with crumb mixture; lay single layer in remaining butter in pan.
Garnish with paprika and bake uncovered at 350 degrees until tender, about 1 hour; basted 2 or 3 times during baking. Cover with foil if chicken begins to brown too much before done.
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Category: Poultry
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Baked Pineapple Chicken
DRAIN pineapple, reserve juice. Combine reserved juice with garlic, cornstarch, Wrocestershire sauce, mustard and rosemary. Arrange chicken in shallow baking pan or broiler-proof dish, skin side up. BROIL until browned. Stir sauce; pour over chicken. BAKE at 400'F. 30 minutes. Arrange lemon and pineapple slices around chicken. Spoon sauce from baking pan over all; continue baking 5 minutes. Garnish with fresh rosemary or parsley, if desired. Prep Time: 10 minutes. Bake Time: 40 minutes.
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Category: Poultry
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Baked Sweet and Sour Chicken Breasts
In small bowl combine marmalade, onion soup mix, green pepper, soy sauce, orange juice and italian dressing. Spray large pan or dish with non-stick cooking spray. Place chicken breasts on pan and pour sauce over the top. Bake at 350 for 40-45 minutes.
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Category: Poultry
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Balsamic Chicken
Mix all ingredients except chicken thighs in shallow glass or plastic dish. Add chicken; turn to coat with marinade. Cover and refrigerate at least 2 hours. Place chicken and marinade in 10-inch nonstick skillet. Heat to boiling; reduce heat. Cover and simmer 15 to 20 minutes or until juices of chicken run clear. Remove chicken; keep warm. Heat marinade to boiling. Boil about 6 minutes or until liquid is reduced by half. Pour over chicken. 6 servings.
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Category: Poultry
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Balsamic Glazed Chicken
In a non-stick fry pan, heat the oil over medium heat. Add chicken; cover and cook, turning, for about 10 minutes until the pieces are brown on all sides. Remove the chicken from the pan; set aside.
To the drippings in the pan, add onion, peppers, and garlic; cook stirring about 5 minutes or until slightly tender.
Add tomatoes, vinegar and red pepper flakes. Heat mixture to boiling; reduce heat and simmer until mixture is slightly thick (about five minutes).
Stir in the olives, salt and pepper. Return chicken to the pan; spoon sauce over chicken and cook about 20 minutes or until the chicken is glazed and fork tender.
Arrange the chicken on a serving platter. Spoon the vegetable mixture over the chicken. Sprinkle with pine nuts. Garnish with Basil sprigs.
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Category: Poultry
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Balsamic Glazed Chicken With Grilled
Rinse and pat dry chicken. Remove the giblets and set aside.
Chop the garlic, rosemary, pepper and sea salt together and mix with virgin olive oil. Rub the outside of the chicken all over with the rosemary mixture. Place the Prosciutto and Parmesan rinds inside the cavity and allow to sit refrigerated overnight.
Preheat oven to 375 F and preheat grill.
Place onion disks and giblets in bottom of a small heavy bottomed roasting pan. Place chicken on top of onions, breast side up. Pour glass of Lambrusco over onions and rub chicken all over with 4 tablespoons balsamic vinegar. Place in oven and cook for 1 hour and 10 minutes, or until a skewer pushed into thickest part of the thigh shows clear -- not bloody -- juices.
Cut the Radicchio in half lengthwise and place it on the grill and cook for 3 to 4 minutes per side. Remove from grill and brush with extra virgin olive oil and set aside. Remove bird from oven and allow to rest 5 minutes. Transfer the chicken to a carving platter. Put onions and giblets in a bowl, with the juices. Carve the chicken, drizzle with remaining vinegar and serve immediately.
Yield: 4 servings
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Category: Poultry
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Balsamic Peppered Chicken
Flatten chicken to 1/4 inch thickness. Press lemon-pepper seasoning evenly on both sides. In large frypan, place oil and heat to medium temp. Add chicken and cook, turning once about 7 minutes or until fork can be inserted in chicken with ease. Remove chicken to warm serving platter; keep warm. In medium bowl, mix together vinegar, broth and garlic; add to frypan. Cook over medium-high, scraping up brown meat bits, about 2 minutes or until mixture is reduced and syrupy. Add butter; stir to melt. Place chicken on serving dish and spoon sauce over chicken. Garnish with parsley and tomatoes.
Amount per serving
Calories 278
Calories from Fat 150 (17g, 8g sat fat, 111mg chol)
Fat 54%; Protein 43%, Carb 3% (no sugars); 694 mg sodium.
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Category: Poultry
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Balsamico Chicken With Olives
DEFROST THE FRICASSEED CHICKEN, if frozen. Arrange the chicken pieces in an oven-proof casserole or Dutch oven. Combine the tomato paste, broth and vinegar in a small bowl, and add to the chicken. Add the olives, cover and place in the oven. Turn the oven on to 375F and bake for 20 minutes. Meanwhile, place the fricassee sauce in a small saucepan over medium heat, and cook until it is thick enough to coat a wooden spoon, about 5-to-10 minutes. Uncover the casserole and strain the sauce over the chicken. Continue to bake, uncovered, another 5 minutes. To serve, arrange the chicken and sauce in a serving bowl or on a deep serving platter, and sprinkle with the parsley.
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Category: Poultry
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Bang Bang Chicken
This cooked chicken meat is popular dish from Szechuan in China.
Bring the water to boil in a large saucepan.Add the chicken pieces, reduce the heat, cover and simmer 30 to 35 minutes.
Remove the chicken from pan and immerse it in a bowl of cool water at least 1 hour to cool it, ready for shredding.
Remove the chicken pieces with a draining spoon and drain well. Pat dry with papper towels. Strip all the meat from the bone.
On a flat surface, using a rolling pin, pound the chicken to flatten.Tear the meat into shreds with two forks. Mix with the shreed cucumber and arrange in a serving dish.
To serve, mix together all the sauce ingredients. Pour over the chicken and cucumber.
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Category: Poultry
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Bangkok Chicken
Mix flour and salt; dredge chicken breasts. In large skillet, brown chicken in olive oil and remove.
Combine onion, ham and garlic and saute in same skillet over low heat until onion is soft. (Don't let garlic stick to skillet.) Remove. Drain all but 1 T of the oil and pour in flour left from dredging chicken; stir a lot to make sure flour is well-blended. Return ham mixture.
Clean and devein shrimp. To ham, add beer, shrimp, parsley, paprika and tabasco; mix well. Add chicken; cover and simmer for 20 minutes. Serve with rice or garlic bread.
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Category: Poultry
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Bangladesh Kurma Or Korma
1. Heat the gee and mix the saffron powder or coloring with milk.
2. Heat the oil and quickly 'seal' the chicken cubes by turning frequently for 2 minutes, then add the yellow milk and stir-fri for 2 minutes.
3. Add the garlic and stir-fry for 1 minute, then add onion and stir-fry for 3 minutes - enough to remove the moisture content. Now add the garam masala and stir-fry for 2 more minutes. Your total frying time is around
10 minutes, and the chicken is half cooked.
4. Add the yoghurt, cream and ground almonds and when it starts to simmer turn the heat down and stir-fry for 10 minutes more to ensure it does not stick, adding milk or water as necessary.
5. Place saffron strands in a little warm water and extract as much color as you can by gently mashing with a teaspoon.
6. Check that the chicken is cooked right through by cutting a large piece across. Simmer on if required. Just prior to serving add the saffron and salt to taste. Garnish with the coriander and almonds, and serve immediatley.
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Category: Poultry
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Barbecue Chicken
*add water if it seems to dry
Combine all ingredients in a crockpot. Cover and cook on low heat for 5 to 6 hours or on high 2 to 3 hours. Watch carefully the last hour to make sure that it is not sticking. Shred chicken with forks and mix Mixture should be very thick.
Serve on hamburger buns with mustard.
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Category: Poultry
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Barbecue Chicken Drumsticks with Spicy Dips
In medium bowl stir together Hot Horseradish Dip ingredients. Cover; refrigerate until ready to serve. Repeat for mustard dip.
Prepare grill placing coals to one side; heat until coals are ash white. Make aluminum foil drip pan; place opposite coals.
Place chicken on grill over drip pan. Grill, turning occasionally, for 7 minutes. Continue grilling, basting occasionally with barbecue sauce, until chicken is fork tender (6-8 minutes). Serve chicken hot or cold with dips.
TIP: Substitute 4 pounds of chicken wing drumettes for 24 chicken drumsticks. Serve as an appetizer.
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Category: Poultry
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