Archive for category Chicken/Poultry
Garlic Lemon Chicken Breasts
Posted by JasonQ in Chicken/Poultry, Main Dishes on March 23rd, 2010
- 2 tablespoons grated lemon rind (fresh)
- 4-5 cloves garlic, crushed
- 2 tablespoons soy sauce
- 1/2 cup fresh lemon juice
- 2 teaspoons Hungarian paprika
- 4 boneless, skinless chicken breasts
- olive oil
- salt, pepper, garlic powder (for sprinkling)
- 4 sprigs Italian parsley
- 4 onion slices (sliced in thick rings)
- heavy duty aluminum foil
Cut 4 rectangles of heavy duty aluminum foil, each about the size of 1/2 a standard cookie sheet.
Combine first 5 ingredients (this can optionally be done in a blender).
Spray (or brush) the 4 large rectangles of aluminum foil with olive oil. Place chicken in center; brush with lemon/garlic mixture, then sprinkle with salt, pepper, and lightly dust with garlic powder.
Place a slice of onion and a sprig of parsley over each. Fold up aluminum into a loose, square packet and crimp edges tightly to seal well. Place in a shallow baking dish or on the grill.
Bake at 350°F for about 50-60 minutes (this depends on the size of each chicken piece).
4 Servings.
Pistachio Crusted Chicken
Posted by JasonQ in Chicken/Poultry, Main Dishes on March 8th, 2010
- 1 cup chopped pistachios
- 1/2 cup bread crumbs
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 2 tablespoons honey
- salt and pepper to taste
- 2 large skinless, boneless chicken breast halves, cut into 1-inch strips
Preheat oven to 500 degrees F (260 degrees C). Lightly coat a baking sheet with cooking spray.
Mix together pistachios and bread crumbs in a shallow bowl. In a separate bowl, stir together Dijon mustard, olive oil, honey, salt and pepper until smooth. Dip chicken into Dijon mixture to coat, then coat with bread crumbs. Place onto prepared baking sheet.
Place into preheated oven and turn the oven down to 375 degrees F (190 degrees C). Bake until the chicken is no longer pink and the pistachio coating is golden brown, about 20 minutes.
Farfalle Alfredo
Posted by JasonQ in Chicken/Poultry, Main Dishes on February 4th, 2010
I went to Biaggi’s this past Sunday for dinner, and this is what I had. Seems to be the same recipe they use.
- 1/8 cup prosciutto or bacon, cut into 1/2-inch pieces
- 1/8 cup diced red onion
- 1/4 cup sliced grilled chicken or sliced baked chicken
- 1/8 cup diced roasted red pepper
- 1/4 cup chicken stock
- 1/2 cup alfredo sauce
- 1/8 cup frozen peas
- 1 1/2 cups cooked farfalle pasta or pasta, of your choice cooked al dente
- 2 tablespoons fresh-grated parmesan cheese (use a 50/50 blend of Parmesan & Romano cheese if possible)
- 2 tablespoons fresh-grated asiago cheese
Fry Prosciutto or bacon in a large skillet for 1-2 minutes; add onions to skillet and continue cooking until Prosciutto is browned; drain any excess fat; add chicken and red peppers to skillet; add chicken stock and deglaze the skillet; add alfredo sauce and gently bring to a boil; add peas.
Meanwhile, refresh the pasta by placing it into boiling water for 30-60 seconds; drain pasta then add it to the skillet; increase heat to high and toss contents of skillet for 20-30 seconds; remove from heat and add cheeses; toss to distribute evenly; serve.
Easy Mexican Chicken and Beans
Posted by JasonQ in Chicken/Poultry, Main Dishes on November 15th, 2009
- 1 lb boneless, skinless chicken breast strips for stir-fry
- 1 envelope taco seasoning mix
- 1 can black or pinto beans, rinsed and drained
- 1 can whole kernel corn with red and green peppers, undrained
- 1/4 cup water
Spray 10 inch nonstick skillet with cooking spray. Cook chicken in skillet over medium-high heat 8 to 10 minutes, stirring occasionally, until no longer pink in center
Stir in seasoning mix, beans, corn and water. Cook over medium-high heat 8 to 10 minutes, stirring frequently, until sauce is slightly thickened. Serve with tortillas.
Thai Peanut Stirfry
Posted by JasonQ in Chicken/Poultry, Main Dishes, Pork, Seafood & Fish on October 16th, 2009
- 4 Tbs. Oil For Stir Frying
- 1/4 Cup Sliced Bamboo Shoots, Rinsed And Drained
- 1/4 Cup Snow Peas
- 2 Minced Garlic Cloves
- 1 Sliced Green Bell Pepper
- 2 Tbs. Thai Kitchen Fish Sauce
- 4 Tbs. Thai Kitchen Peanut Satay Sauce Mixed With 1 Tbs. Sugar
- 8 Oz Sliced Meat Or Tofu
In A Large Skillet Or Wok, Fry In Oil: Bamboo Shoots, Snow Peas And
Garlic Until Garlic Is Golden Brown. Reduce Heat And Add Bell Pepper And
Fish Sauce, Cooking 3-5 Minutes. Add Satay Sauce And Meat Or Tofu And
Cook An Additional 10 Minutes.
Japanese Pumpkin with Chicken
Posted by JasonQ in Chicken/Poultry, Main Dishes on October 5th, 2009
- 1 Japanese Pumpkin
- 2 2/3 ox Chicken Breast Fillet
- 2 cup Dashi
- 2 Tbsp Sugar
- 3 Tbsp Mirin
- 2 Tbsp Soy Sauce
- 1 tsp Cornstarch
- 1 1/2 tsp Water
- 1 Tbsp Shredded Ginger Root
Cut the pumpkin in half and remove the seeds. Cut into wedges. Remove the skin from the chicken breast and chop the meat finely.
Add Dashi, Sugar, Mirin, Soy Sauce, and Pumpkin to a pot and cook over low heat until completely done, about 15 min. Remove from the broth and arrange on serving dish. Save the broth.
Heat a frying pan, add 1 tsp oil, and stir fry the chopped chicken. Add the liquid from cooking the pumpkin and bring to a boil.
Mix 1 tsp cornstarch and 1 1/2 tsp water together, and add to liquid. Pour over the pumpkin. Top with shredded ginger and serve.
Pumpkins with thick flesh are best for this recipe.
Moroccan Chicken with Wild Rice
Posted by JasonQ in Chicken/Poultry, Main Dishes on September 29th, 2009
- 4 skinless, boneless chicken breast halves
- cooking spray (olive oil preferred)
- 1 tsp dried oregano
- 1/2 tsp allspice
- 1/2 tsp cumin
- 1/2 tsp ground cloves
- 3 cloves garlic, minced
- 1 box Near East wild rice
Spray chicken breasts with cooking spray. Combine oregano, allspice, cumin, cloves, and garlic in a large bowl. Add the chicken breasts and cover with the herb mixture. Cook on a preheated grill over medium heat for about 30 min.
Prepare rice according to package directions. When ready, divide rice among 4 plates, and place one chicken breast on each plate.
Fig and Lemon Chicken
Posted by JasonQ in Chicken/Poultry, Main Dishes on September 10th, 2009
- 1 lemon, juiced
- 1/4 cup brown sugar
- 1/4 cup white vinegar
- 1/4 cup water
- 1 1/2 pounds dried figs
- 1 lemon, sliced
- 12 chicken thighs
- salt to taste
- 1 tablespoon chopped fresh parsley
- 1 teaspoon dried parsley
Preheat oven to 400 degrees F (200 degrees C).
In a small bowl, combine lemon juice, brown sugar, vinegar and water; set aside.
Place figs and lemon slices in the bottom of an 11×16 inch baking/roasting dish. Arrange chicken thighs on top, then pour vinegar mixture over chicken. Finally, sprinkle with salt and dried parsley to taste.
Bake/roast at 400 degrees F (200 degrees C) for 50 minutes, basting frequently (turn figs if they begin to brown).
With a slotted spoon, remove chicken, figs and lemon slices from baking dish and place on a warm platter. Skim fat from cooking juices, then pour over chicken as sauce. Garnish with fresh parsley and serve.
Serves 12
Cinnamon-Honey Glazed Roast Turkey With Honey-Pecan Rice Stuffing
Posted by JasonQ in Chicken/Poultry, Main Dishes on August 20th, 2009
Here’s another delicious looking fall recipe I found from CDKitchen.com.
- 1 turkey or other wild game (6 to 8 pound size), thawed
- 1 cup chopped onion
- 1 cup sliced celery
- 1 cup coarsely chopped pecans
- 1/2 cup raisins
- 1 tablespoon butter or margarine
- 3/4 teaspoon cinnamon, divided
- 1/4 teaspoon salt
- 4 cups cooked rice, cooked in chicken broth
- 3/4 cup honey, divided
Remove giblet packet from turkey; rinse turkey with cool water. Drain; set aside. Saute onion, celery, pecans and raisins in butter in large skillet over medium-high heat until vegetables are tender-crisp. Add 1/2 teaspoon cinnamon and salt; cook 1 minute.
Combine vegetables with rice in large bowl. Stir in 1/4 cup honey. Spoon rice into cavity of turkey. Use wooden picks, soaked in water, to enclose filling.
Place turkey breast side up in roasting pan on rack coated with cooking spray. Roast at 325 degrees 2 to 2-1/2 hours or until internal temperature registers 180 to 185 degrees.
Combine remaining 1/2 cup honey and remaining 1/4 teaspoon cinnamon in small bowl to use as glaze. Glaze turkey occasionally during last hour of roasting.
Cover with foil to prevent excess browning, if desired. Let stand 10 to 15 minutes. Remove stuffing before carving.
This recipe from CDKitchen for Cinnamon-Honey Glazed Roast Turkey With Honey-Pecan Rice Stuffing serves/makes 12
Cashew Chicken
Posted by JasonQ in Chicken/Poultry, Main Dishes on August 11th, 2009
- 3 Chicken breasts, boned and skinned
- 1/2 lb. Chinese pea pods
- 1/2 lb. Mushrooms
- 4 Green onions
- 2 cups Bamboo shoots, drained
- 1 cup Chicken broth
- 1/4 cup Soy sauce
- 2 tb Corn starch
- 1/2 ts Sugar
- 1/2 ts Salt
- 4 tb Salad oil
- 1 pack Cashew nuts (about 4−oz)
Slice breasts horizontally into very thin slices and cut into inch squares.
Place on tray. Prepare vegetables, removing ends and strings from pea pods,
slicing mushrooms, green part of onions, and the bamboo shoots. Add to tray.
Mix soy sauce, cornstarch, sugar, and salt. Heat 1 tbls of oil in skillet
over moderate heat, add all the nuts, and cook 1 min shaking the pan,
toasting the nuts lightly. Remove and reserve. Pour remaining oil in pan, fry
chicken quickly, turning often until it looks opaque. Lower heat to low. Add
pea pods, mushrooms, and broth. Cover and cook slowly for 2 mins. Remove
cover, add soy sauce mixture, bamboo shoots, and cook until thickened,
stirring constantly. Simmer uncovered a bit more and add green onions and
nuts and serve immediately.