Posts Tagged 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.
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
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.
Pad Thai Noodles
Posted by JasonQ in Chicken/Poultry, Main Dishes, Seafood & Fish on August 6th, 2009
This is a classic, and popular Thai dish.
- 8 Oz Rice Vermicelli Noodles (Think Or Thin), Soaked 20 Min. In Warm Water
- And Drained.
- 3 Tbs. Vegetable Oil (For Stir Frying)
- 3 Cloves Fresh Garlic, Peeled And Minced
- 1/4 Cup Sugar
- 1/4 Cup Thai Kitchen Fish Sauce (Or To Taste)
- 1 Tbs. Paprika
- 6 Tbs. Thai Kitchen Spicy Thai Chili Sauce
- 1 Egg, Beaten
- 1/2 Pound Tofu, Shrimp Or Chicken
- 1/4 Cup Chopped Scallions
- 1 Cup Bean Sprouts
- 6 Lime Wedges For Garnish
In a large wok or skillet, fry garlic in oil! Add noodles
and continue cooking until noodles are translucent, about 3-5 minutes. Do
not allow to stick to pan or wok. In a small bowl, mix together fish sauce,
sugar, paprika and spicy Thai chili sauce. Add egg and fish sauce, shrimp,
or chicken; Cook 3-5 minutes until brown. Add bean sprouts and peanuts.
Serve with lime wedges and scallions.
Garlic Chicken
Posted by JasonQ in Chicken/Poultry, Main Dishes on July 17th, 2009
- 4 boneless, skinless chicken breast halves (about 1 lb.)
- 1 egg white
- 1 Tablespoon cornstarch
- 1 Tablespoon dry white wine or sherry
- 4 green onions
- 1 teaspoon minced ginger root
- 3 teaspoons minced fresh garlic (about 6 medium cloves)
- 2 Tablespoons vegetable oil
Sauce:
- 1 teaspoon crushed chili paste (sambal oelek) or more to taste
- 2 teaspoons sugar
- 1 teaspoon cornstarch
- 2 teaspoons rice vinegar
- 1 Tablespoon water
- 2 Tablespoons dry white wine or sherry
- 2 Tablespoons soy sauce
Place chicken breasts in freezer for 1 to 2 hours or until very firm
but not frozen solid. Slice crosswise into thin shreds. In small bowl,
lightly beat egg white, then mix in 1 TBS cornstarch and 1 TBS wine,
stirring until cornstarch is dissolved. Add chicken and mix well to coat
all pieces. Let stand at room temperature 30 minutes.
Meanwhile, slice green onions on the diagonal into very thin slices.
Mince ginger root and garlic. Combine Sauce ingredients, mixing well.
Heat wok or frying pan, add oil, and stir−fry chicken until no longer pink.
Remove chicken with a slotted spoon. Add onions, ginger and garlic to
wok and stir−fry about 30 seconds, until ginger and garlic are fragrant
but not brown. Return chicken to wok, restir sauce ingredients and add
to wok. Cook, stirring constantly, until mixture is well combined, hot and
bubbly and thickens slightly. Turn off heat and splash with about 1 tsp
of dark sesame oil.