Category Archives: Chicken

Asian, Chicken, Main Dish

PF Chang’s™ Orange Peel Chicken

October 7, 2011 Sharon Leave a comment

Sauce:

1 tablespoon vegetable oil

2 tablespoons minced garlic

4 green onions, sliced

1 cup tomato sauce

1/4 cup granulated sugar

2 tablespoons chili garlic sauce

1 tablespoon soy sauce

Chicken:

1/2 cup vegetable oil

4 boneless, skinless chicken breasts

1 egg, beaten

1 cup milk1 cup flour

peel from 1/4 orange, julienned (into 1/8″-thick strips)

cooked white or brown rice, to serve

Prepare the sauce: In medium saucepan, heat oil; add garlic and onions; do not let the garlic burn; add tomato sauce; bring to boil. Add sugar, chili sauce and soy sauce; bring to boil; simmer 5 to 6 minutes or until sauce thickens; remove from heat.

Prepare chicken: In wok or large skillet, heat oil. Meanwhile cut chicken breasts into bite-sized pieces. In medium bowl combine egg and milk; mix well. Place flour in shallow dish.5. Coat chicken pieces – first in the flour, then the egg wash and back into the flour. Cook in 2 or 3 batches until all chicken is cooked. When chicken is done, remove oil and rinse out wok with water; reheat pan. When hot, add orange peel and chicken; heat through – about a minute – stirring gently. Add sauce; heat through.7. Serve with white or brown rice.

Serves 4

Chicken, Main Dish

Pesto “Fried” Chicken

October 7, 2011 Sharon Leave a comment

2 to 2 1/2 pounds chicken pieces (breasts, thighs and drumsticks), skinned, all visible fat removed

3 tablespoons purchased pesto or homemade pesto

1/4 cup cornflake crumbs

Fresh lemon or lime wedges (optional)

Preheat oven to 375º F. Rinse chicken and pat dry. Place breasts and thighs bone side down in a shallow baking pan. Add drumsticks and brush top of chicken with pesto and sprinkle with cornflake crumbs. Bake, uncovered, 45 to 55 minutes or until chicken is tender and no longer pink. Serve with lemon or lime wedges if desired. Cook’s Tip: Skinning chicken, especially drumsticks and wings, can be tricky since they are so slippery. An easy way around this problem is to grasp the skin with a dry paper towel as you pull it away from the meat.

Bacon, Chicken, Italian, Main Dish, Pasta, Seafood

Penne Rustica

October 7, 2011 Sharon Leave a comment

Gratinata Sauce:

2 teaspoon Butter

2 teaspoon chopped garlic

1 teaspoon Dijon mustard

1 teaspoon salt

1 teaspoon chopped rosemary

1 cup marsala wine

1/4 Teaspoon cayenne pepper

8 cups heavy cream

Saute butter, garlic , and rosemary until garlic begins to brown but do not burn the garlic. Add marsala wine and then reduce by one-third. Add remaining ingredients and reduce by half of original volume. Set aside.

Penne Rustica:

1 oz. pancetta or bacon

18 shrimp peeled and deveined

12 oz. grilled chicken breast, sliced

4 1/2 cups of granita sauce

3 lbs. cooked Penne Pasta

3 teaspoons pimentos, minced

6 oz. butter

1 teaspoon chopped shallots

1 pinch of salt and pepper

1 cup parmesan cheese

1/2 teaspoon paprika

6 sprigs of fresh rosemary

Sauté pancetta until it begins to brown. Add butter, shallots, and shrimp. Cook until shrimp are evenly pick but still translucent, you do not want to overcook the shrimp or else it will be rubbery. Add chicken, salt, pepper, and mix thoroughly. Add granita sauce and 1/2 cup of parmesan cheese and simmer until the sauce thickens. In a large bowl, combine shrimp and chicken mixture with precooked pasta. Place this mixture into single serving dishes or one large casserole dish. Top with remaining cheese and pimentos and sprinkle with paprika. Bake at 475 degrees F for 10-15 minutes. Remove and garnish with fresh rosemary sprigs.

6 Servings

Chicken, Main Dish, Make Ahead

Party Chicken

October 7, 2011 Sharon Leave a comment

Cooking spray

3 tablespoons unsalted butter

1/4 cup flour

Large zip-top bag

1 1/2 lb chicken fillets

1/8 teaspoon pepper

1 (10.75-ounce) can reduced-sodium condensed cream of chicken soup

1/2 cup light mayonnaise

1 1/2 cups panko (Japanese bread crumbs)

1 cup shredded Cheddar cheese

Aluminum foil

Preheat oven to 425°F. Coat 2-quart baking dish with cooking spray. Cut butter into small pieces and place in medium bowl to soften. Place flour in large zip-top bag. Season chicken with pepper; add to bag. Seal bag; shake to coat. Remove chicken from bag; shake off excess flour. Arrange chicken in baking dish. Combine soup and mayonnaise; spread evenly over chicken. Stir panko and cheese into softened butter, mixing until crumbly. Top chicken with cheese mixture; cover dish with foil. Bake 10 minutes. Remove foil. Bake 10–15 more minutes or until top is golden and chicken is 165°F. Serve.

4 Servings

Chicken, Italian, Pasta

Olive Garden’s Chicken Milanese

October 7, 2011 Sharon Leave a comment

Sauce & Pasta:

1/2 cup butter, unsalted

4 garlic cloves, minced (or 1 Tbsp)

1 cup white wine

1/4 cup all-purpose flour

1 cup chicken broth

1 cup heavy cream

1 cup Parmesan cheese, grated

1/4 tsp black pepper, to taste

1/2 tsp salt

8 cherry tomatoes, halved

1/4 cup spinach, chopped

8 roasted garlic cloves, minced (or 4 Tbsp)

1 20-oz package tortelloni or tortellini, cooked according to package directions

Chicken:

4 boneless, skinless chicken breasts

1/2 cup flour

3 large eggs

1/4 cup milk

1 cup Panko breadcrumbs

1/2 cup Parmesan cheese, grated

3 tsp fresh parsley, chopped

1 1/2 tsp Italian seasoning

1 Tbsp garlic, chopped

1/4 tsp black pepper

4 Tbsp Colavita Extra-Virgin Olive Oil

4 lemon wedges

Flatten chicken breasts between 2 sheets of plastic wrap by pounding gently until chicken is approximately ½” thick.

Whisk eggs and milk together in a flat-bottom bowl. Mix breadcrumbs, cheese, fresh parsley, Italian seasoning, garlic and pepper. Transfer to a flat plate. Dredge chicken in flour, coating both sides. Dip chicken pieces in egg mixture, coating both sides. Dredge in breadcrumb mixture, coating completely on both sides. Set aside. Melt butter in sauce pan over medium heat. Add minced garlic and sauté for 1 minute. Add flour and stir well until well-blended. Add white wine, chicken broth, heavy cream and cheese. Bring to a boil. Reduce heat and simmer until mixture starts to thicken. Add roasted garlic, pepper and salt. Stir until well blended. Add tomatoes and spinach to sauce and allow to simmer over low heat for about 5 minutes, stirring frequently. Heat olive oil in frying pan over medium-high heat. Add breaded chicken to pan and cook until both sides are golden brown and internal temperature reaches 165ºF. Add cooked, drained tortelloni pasta to sauce and blend well. Transfer chicken to a large platter and serve with hot, creamy tortelloni. Garnish with fresh parsley and lemon wedges.

4 Servings