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A collection of selected
romantic poultry recipes.
Broiled Chicken
Oregano
Ingredients:
2 chicken breasts
MARINADE
2 2/3 tablespoons olive
oil
1 1/2 tablespoons fresh
oregano, 1 tbsp dried
1 1/2 tablespoons fresh
thyme, or 1 tbsp dried
1/2 garlic clove,
quartered
2 2/3 tablespoons lemon
juice
salt and pepper, to
taste
BASTING INGREDIENTS
2 1/2 tablespoons
melted butter
2 2/3 tablespoons lemon
juice
Preparations:
Several hours before
serving or the day before, if time allows, rub the chicken pieces
with the garlic and place them in a deep china or earthenware bowl.
Combine marinade ingredients and the garlic clove and pour over
chicken. Cover the bowl and refrigerate the chicken. Turn chicken
pieces occasionally. When ready to cook, preheat the broiler to its
highest setting. Arrange the chicken pieces on the broiler rack and
baste with a little of the melted butter mixture. (Reserve part of
the basting mixture to serve over the chicken when served.) Broil
the chicken 3-4 inches from the heat for 5-8 minutes per side,
basting often. Chicken is done when juices run clear when pierced
with a sharp knife. Remove to serving platter, pour reserved basting
mixture over the chicken breasts and serve immediately. This is also
good done on a BBQ.
Makes 2 Servings.
Buffalo Chicken Pizza
Ingredients:
1 boneless chicken
breast, finely diced
oil
2 1/2 ounces Louisiana
Hot Sauce
pizza crust
blue cheese salad
dressing
mozzarella cheese,
shredded
cheddar cheese,
shredded
Parmesan cheese
onion, finely diced
celery
Preparations:
Brown diced chicken in a
small amount of oil. When pieces are beginning to get brown, add
Louisiana hot sauce and simmer slowly until most of the sauce is
absorbed.
Prepare your pizza crust.
Spread the crust with
bottled blue cheese salad dressing. Sprinkle with a little more hot
sauce. Spread the chicken pieces on top. Top with a combination of
shredded mozzarella and cheddar cheeses. Sprinkle with a little
parmesan cheese and finely diced onion.
Bake at 450 degrees until
crust is browned and cheese is bubbly. Top with finely diced celery.
Makes 1 Pizza.
Tarragon Chicken
Ingredients:
2 skinless boneless
chicken breasts
1 1/3 tablespoons
butter, divided
1 teaspoon olive oil
2 teaspoons shallots,
finely chopped
1/3 teaspoon garlic,
minced
1/4 cup beef stock, or
veal stock
1/4 cup chicken stock
2 2/3 tablespoons dry
white wine
1 teaspoon fresh
tarragon, chopped or 1 tbsp. of fresh parsley chopped
1/16 teaspoon pepper
salt, to taste
Preparations:
TRIM CHICKEN BREASTS; pound
between two sheets of wax paper to 1/3-inch thick. Heat 2
tablespoons of butter with the oil in a large skillet over medium
high heat. Fry chicken, turning gently with tongs, for 4 minutes on
a side, or until golden brown. Remove from pan, and keep warm. Pour
grease out of the pan, and add the remaining butter. Add shallots
and garlic and saute; stir constantly for 3 minutes. Add the stocks
and wine, and reduce by half. Add the tarragon, parsley, pepper and
salt to taste. Return chicken breasts to skillet. Heat through.
Serve immediately.
Makes 2 Servings.
Chicken Avocado Melt
Ingredients:
2 chicken breast halves
1 tablespoon cornstarch
1/2 teaspoon ground cumin
1/2 teaspoon garlic salt
1/2 lightly beaten egg
1/2 tablespoon water
3 tablespoons cornmeal
1 1/2 tablespoons oil
1/2 avocado, peeled, sliced
3/4 cup Monterey Jack cheese, shredded
1/4 cup sour cream, divided
1/8 cup green onion tops
1/8 red bell pepper, chopped
cherry tomatoes
sprig parsley
Preparations:
Skin and bone chicken
breasts. On hard surface, with meat mallet or similar flattening
utensil, pound chicken to 1/4 in thickness. In shallow dish, mix
together cornstarch, cumin and garlic salt. Add chicken on piece at
a time, dredging to coat. In a small bowl, mix egg and water. Place
cornmeal in another bowl. Dip chicken, first in egg and then in
cornmeal turning to coat. In large frying pan, place oil and heat to
medium temp.; add chicken and cook 2 minutes on each side. Remove
chicken to shallow baking pan; place avocado slices over chicken and
sprinkle with cheese. Bake in 350F oven about 15 minutes or until
fork can be inserted in chicken with ease and cheese melts. Top
chicken with sour cream, dividing equally; sprinkle with chopped
green onion and red pepper.
Makes 2 Servings.
Chicken Enchilada
Casserole
Ingredients:
3 tablespoons butter,
melted, or melted margarine
1 cup onions, chopped
1/2 cup green bell peppers, chopped
1 garlic clove, minced
1 1/2 cups cubed cooked chicken
2 cups French style green beans, (15 oz.)
1 cup green chili, chopped (4 oz.)
2 teaspoons flour
1 1/2 cups chicken broth
1 cup shredded Monterey Jack cheese
12 corn tortillas, (6 inch)
Preparations:
Saute onion, pepper and
garlic in 1 tablespoon butter. Combine onion mixture with chicken,
beans, and chilies; set aside. Over low heat, combine flour and
remaining butter; stir in chicken broth and 1/2 cup cheese. Stirring
constantly, continue cooking until sauce begins to thicken and boil.
Remove from heat. Dip each tortilla into hot sauce to soften; fill
each with 2 heaping tablespoons chicken mixture. Roll up. Arrange
rolls in 9-by-13-by-2-inch baking dish. Combine remaining sauce with
leftover filling; pour over rolls. Sprinkle with remaining cheese.
Bake in 350-degree oven for 30 minutes or until heated through.
Makes 2 Servings.
Chicken and Vegetable
Casserole
Ingredients:
2 chicken breast halves
1 cup pearl onions
2 potatoes, peeled, quartered
1 cond. cream of mushroom soup, 10 oz can
1/4 teaspoon thyme leaves, dried
1 bay leaf
4 carrots, quartered
2 stalks celery, large pieces
1/4 cup chicken broth
1/2 cup skim milk
1/8 teaspoon ground sage
Preheat oven to 350F. Rinse
chicken and pat dry. Heat a medium size non stick skillet over low
heat; spray lightly with vegetable spray. Add chicken and cook
quickly until browned on both sides. Remove chicken to a medium size
shallow casserole. Add vegetables to casserole. In a small bowl
combine broth, soup milk, thyme, sage and bay leaf; pour over
chicken and vegetables. Bake, covered 1 hour or until vegetables and
chicken are tender.
Makes 4 Servings.
White Chicken
Enchilada Casserole
Ingredients:
1 cup onions
1/2 cup red bell
peppers
2 tablespoons butter
2 cups cooked chicken
4 oz. can green chili peppers, rinsed, seeded, and chopped
3 tablespoons butter
1/4 cup all-purpose flour
1 teaspoon ground coriander seed
3/4 teaspoon salt
2 1/2 cups chicken broth
1 cup sour cream
1 1/2 cups Monterey Jack cheese
12 corn tortillas
In a large saucepan, cook
onion and green pepper in the 2 tablespoons butter until tender.
Combine in a bowl with the chopped chicken and green chili peppers.
Set aside.
In the same saucepan, melt
the 3 tablespoons butter, blend in flour, coriander, and salt. Stir
in the chicken broth all at once, cook and stir until thickened and
bubbly. Remove from heat, stir in 1/2 cup of the grated cheese, then
add the sour cream. Scoop out 1/2 cup of the sauce and add it to the
chicken mixture.
Take each tortilla in turn,
and dip it into the hot sauce (this softens the tortilla so it does
not break), then fill with 1/4 cup of the chicken mixture. Roll up.
Arrange rolls in a 9X13" baking dish, pour remaining sauce over the
rolls. Sprinkle the remainder of the shredded cheese on top. Bake,
uncovered, at 350F for about 25 minutes or until bubbly.
Makes 4 Servings.
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