Category Archives: POULTRY

CHICKEN OR STEAK WITH BALSAMIC BBQ SAUCE

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FOR THE SAUCE:

1 cup balsamic vinegar
3/4 cup ketchup
1/3 cup brown sugar
1 clove garlic, minced
1 tbs worcestershire sauce
1 tbs dijon mustard
1/2 tsp salt
1/2 tsp freshly ground black pepper

FOR THE CHICKEN OR STEAK:

4 pieces chicken (any combination of breast or leg & thigh pieces) OR 4 pieces of new york strip or club strip steak

FOR THE SAUCE:

combine all the ingredients in a small saucepan & stir until all the ingredients are incorporated & the mixture us smooth. simmer over medium heat until reduced by 1/3, about 15-20 minutes.

FOR THE CHICKEN OR STEAK:

place a grill pan over med heat or preheat a gas or charcoal grill. season the meat with salt & pepper. lightly coat with some of the bbq sauce using a pastry brush. place the meat on the grill. place the remaining bbq sauce, still in the saucepan, over low heat or on the edge of a gas or charcoal grill and allow to gently simmer while the meat cooks.

cook the chicken about 8 minutes per side. cook the steaks starting at about 4 minutes per side for medium-rare, about 6 minutes per side for medium, about 9 minutes per side for well done. continuallt brush the meat with bbq sauce every few minutes. remove the meat from the grill & let it rest for at least 5 minutes. serve with the heated bbq sauce on the side.

altetnately, the chicken can be baked in the oven. preheat the oven to 375°. place the chicken skin side up in a baking dish & bake for 25 minutes. remove the baking dish from the oven & spoon the bbq sauce all over the top of the chicken. return the baking dish to the oven & bake for another 15 minutes.

4 servings

CHICKEN ROSEMARY

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4 boneless, skinless chicken breast halves
2-3 tbs dijon mustard
1/2 tsp garlic powder
2 tbs minced fresh rosemary OR 2 tsp dried rosemary, crushed
black pepper, to taste
1/2 cup grated parmesan cheese

place chicken in a greased 11″x7″x2″ baking dish. combine mustard & garlic powder; spread over the chicken. sprinkle with rosemary & pepper. top with cheese. bake, uncovered, at 350° for 45 minutes or until juices run clear.

4 servings

HONEY GINGER CHICKEN

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3 tbs shortening
3 tbs butter OR margarine
1/3 cup flour
3/4 tsp salt
1/2 tsp ground ginger
1/4 tsp pepper
1/3 cup honey
1/3 cup chili sauce
1/3 cup soy sauce
1/2 tsp ground ginger

preheat oven to 425°. heat shortening and butter in a 13″x9″x2″ baking dish in oven until melted. mix flour, salt, 1/2 tsp ginger and the pepper. coat chicken pieces thoroughly with flour mixture. place chicken, skin-sides down, in baking dish. bake, uncovered, 30 minutes. turn chicken. bake 15 minutes. remove chicken. drain fat. line dish with aluminum foil. return chicken to dish. mix remaining ingredients. pour over chicken. bake 15 minutes, spooning honey mixture onto chicken every 5 minutes.

SUN-DRIED TOMATO STUFFED CHICKEN BREASTS

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2 tablespoons sun-dried tomatoes, without oil, minced
2 ounces goat cheese
1 teaspoon thyme, chopped
4 boneless, skinless chicken breasts
salt and pepper to taste
1 tablespoon flour
1 cup dry white wine
1 tablespoon cornstarch
1 cup fat-free chicken broth
1 tablespoon tomato paste

in a small bowl, stir together sun-dried tomatoes, goat cheese, and thyme.

using a sharp paring knife, cut a horizontal slit through the thickest part of each chicken breast creating a pocket. be careful not to cut all the way through. stuff each chicken breast with 1/4 of the cheese mixture.

season each chicken breast with salt and pepper and dust with flour.

spray a large nonstick skillet with olive oil cooking spray and warm over high heat. add chicken and brown well. remove and set aside. add white wine to pan and boil until almost evaporated.

in a small bowl, stir together cornstarch and 2 tablespoons chicken broth until smooth. whisk cornstarch mixture, remaining chicken broth, and tomato paste into white wine.

return chicken breasts to pan. bring to a simmer, cover, and cook over low heat until chicken is cooked through, about 10 minutes, basting occasionally with sauce.

STUFFED CHICKEN ROLLS

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6 large boneless, skinless chicken breast halves
6 slices fully cooked ham
6 slices swiss cheese
1/4 cup flour
1/4 cup grated parmesan cheese
1/2 teaspoon rubbed sage
1/4 teaspoon paprika
1/4 teaspoon pepper
1/4 cup oil
1 can cream of chicken soup
1/2 cup chicken broth
chopped fresh parsley, optional

flatten chicken to 1/8″ thickness. place ham and cheese on each breast. roll up and tuck in ends; secure with a toothpick. combine flour, parmesan cheese, sage, paprika and pepper; coat chicken on all sides. cover and refrigerate for 1 hour.

in a large skillet, brown chicken in oil over medium-high heat. transfer to a 5 quart slow cooker. combine soup and broth; pour over chicken. cover and cook on LOW 4-5 hours. remove toothpicks. garnish with parsley if desired.

6 servings

CHICKEN CACCIATORE CASSEROLE

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1 1/4 cups minute rice (uncooked)
2 tablespoons chopped fresh parsley
1 (14.5 oz) can chicken broth
1 (6 oz) can tomato paste
1 (4 oz) can sliced mushrooms, drained
1/2 cup water
1/2 cup dry white wine
1/2 cup chopped onion
1/2 cup chopped green pepper
2 teaspoons basil
1 teaspoon garlic salt
1/2 teaspoon italian seasoning
1/4 teaspoon pepper
6 chicken breast filets (skinless, if desired)
1 cup shredded mozzarella cheese
1/4 cup parmesan cheese

spread,rice in bottom of lightly greased 13″x9″x2″ baking dish. in small bowl, stir together 1 tablespoon parsley and remaining ingredients except chicken and cheeses; pour over rice. arrange chicken on top of rice mixture. bake, covered, at 350° for 45-50 minutes. uncover casserole. sprinkle mozzarella then parmesan cheese over top and bake 5 minutes longer. sprinkle remaining parsley over top just before serving.

6 servings

DEVILLED CHICKEN HALVES

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1 frying chicken (about 3 lbs)
1/4 cup melted butter OR margarine
2 tablespoons freshly squeezed lemon juice
2 tablespoons olive OR salad oil
1 teaspoon mustard
1/4 teaspoon cayenne pepper
1/4 cup minced green onion
2 tablespoons minced fresh parsley
1 clove garlic, pressed
1 teaspoon salt
lemon wedges

wash and dry chicken. split into halves down middle of back and middle of breast. mix butter with lemon juice, olive oil, mustard and cayenne. brush chicken all over with this mixture using about half of it. mix onions, parsley, garlic and salt into the remainder of the butter mixture. arrange chicken on broiler pan, skin-side down. broil 5″-7″ from the source of heat for 20 minutes. turn and broil for 10 minutes. baste with the onion-parsley mixture. continue broiling for 10 minutes longer or until chicken is tender and juices are clear. cut and serve with lemon wedges to squeeze over chicken.

STICKY CHICKEN

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1 teaspoon salt
2 pieces paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon thyme
1 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 large roasting chicken (3-4 lbs)
1 cup chopped onion

in a small bowl, thoroughly combine all the spices. remove giblets from chicken, clean the cavity well, and pat dry with paper towels. rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin. place in a resealable plastic bag, seal and refrigerate overnight.

when ready to roast chicken, stuff cavity with onions, and place in a shallow baking pan. roast, uncovered, at 250° for 5 hours. after the first hour, baste the chicken occasionally (every half hour or so) with pan juices. the pan juices will start to caramelize on the bottom of the pan and the chicken will turn golden brown. if the chicken contain a pop-up thermometer, ignore it. let chicken rest about 10 minutes before carving.

4 servings

TWENTY CLOVE CHICKEN

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1/4 cup dry white wine
2 tablespoons chopped dried parsley
2 teaspoons dried basil leaves
1 teaspoon dried oregano
pinch of crushed red pepper flakes
20 cloves of garlic
4 ribs celery, chopped
6 boneless, skinless chicken breast halves
1 lemon, juiced and zested
fresh herbs, optional

combine wine, dried parsley, dried basil, dried oregano, and dried red peppers in a large bowl.

add garlic cloves and celery. coat well.

transfer garlic and celery to a slow cooker with a slotted spoon.

add chicken to herb mixture. coat well. place chicken on top of vegetables in slow cooker.

sprinkle lemon juice and zest in slow cooker. add any remaining herb mixture.

cover. cook on LOW for 5-6 hours or until chicken is no longer pink in center.

garnish with fresh herbs if desired.

6 servings

SAUCY CHICKEN & ASPARAGUS

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1 1/2 pounds fresh asparagus spears, halved
4 boneless skinless chicken breast halves
2 tablespoons oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 can cream of chicken soup
1/2 cup mayonnaise
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon curry powde
1 cup (4 oz) shredded cheddar cheese

if desired, partially cook the asparagus; drain. place the asparagus in a greased 9″ square baking dish. in a skillet over medium heat, brown the chicken in oil on both sides. season with salt and pepper. arrange chicken over asparagus. in a bowl, mix soup, mayo, lemon juice and curry powder; pour over chicken. cover and bake at 375° for 40 minutes or until the chicken is tender and juices run clear. sprinkle with cheese. let stand 5 minutes before serving.

4 servings