Recipes

Chicken Piccata

Ingredients:
4 boneless skinless chicken breasts
1/2 cup flour
1 lemon
2 tablespoons olive oil
salt & pepper to taste

Sauce:
1/4 cup butter
1 1/2 tablespoons flour
1 cup chicken broth
1/2 lemon juiced
1/2 cup white wine or chicken stock
3 tablespoons capers
2 tablespoons fresh parsley

Directions:
1. Trim chicken breast, removing excess fat, tendons and silver skin
2. Combine the flour, lemon zest (1/2 a lemon zested), salt & pepper.  Dredge the chicken in flour mixture.
3. Heat olive oil over medium high heat & cook chicken about 4-5 minutes per side or until just until cooked through.  Cook in batches if you cannot fit into pan.  Remove from pan & place in a dish to keep warm.
4. In the same pan, melt 1/4 cup butter & add flour to create a roux.  Whisk until smooth.  Cook 1-2 minutes.
5. Gradually stir in chicken broth whisking after each addition until smooth.
6. Add lemon juice, white wine & capers.  Simmer 3 minutes, whisking occasionally.
7. Add chicken back to pan & simmer 2-3 minutes. Stir in parsley & serve over cooked pasta.

 

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Lemony Grilled Chicken

1 cup olive oil
2/3 cup lemon juice
6 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon pepper
2 medium onions, chopped
8 chicken drumsticks (2 lbs) or substitute other skin-on, bone-in chicken parts
8 bone-in chicken thighs (2 lbs) or substitute other skin-on, bone-in chicken parts

-In a small bowl, whisk the first 5 ingredients until blended, stir in onions
-Pour 1 1/2 cups marinade in a large resealable bag. Add chicken, seal bag, & turn to coat
-Refrigerate the bag of chicken overnight. Cover & refrigerate the remaining marinade overnight also
-Prepare the grill for indirect heat
-Drain the chicken, discard the marinade in the bag, & place chicken on the grill-skin side up
-Grill, covered, over indirect heat for 15 minutes. Ocasionally baste the chicken with the remaining marinade. Turn, grill 15-20 minutes longer, or until a meat thermometer reads 180 degrees F
Serves 8

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Grilled Margarita Chicken

2/3 cup fresh cilantro, chopped
1/4 cup orange juice
2 tablespoons black pepper
3 tablespoons tequila
2 teaspoons garlic powder
3 tablespoons of triple sec
2 teaspoons onion salt
2 tablespoons honey
1/2 cup margarita mix
1/4 cup lime juice
1 cup light olive oil
6 boneless skinless chicken breast halves

-Add the first 6 ingredients to a blender and puree on high speed until smooth, then reduce the speed to medium-low, and slowly add the olive oil until creamy
-Place the chicken breasts in a resealable plastic bag or bowl, pour marinade over and toss to coat. Place in the fridge for 5 hours
-Preheat the grill to medium-high heat and lightly oil the grill grate
-Remove the chicken from the marinade, shake off excess liquid, and discard the remaining marinade.
-Grill the chicken until tender and juices run clear, about 7 minutes per side
-Allow the chicken to rest about 5 minutes before serving
Serves 6

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Grilled Cornish Game Hens

1/2 onion, chopped
1 teaspoon hot pepper sauce
2 garlic cloves, chopped
1 tablespoon pepper
1 cup lemon juice
1 teaspoon celery salt
1/2 cup olive oil
1 teaspoon salt
1 tablespoon white wine
1 teaspoon worcestershire sauce
1 (1 1/2 pounds) Cornish game hens

-In a large bowl mix all ingredients, except the hens. Once it’s all mixed together well, add the Cornish game hens to the bowl and coat them evenly with the marinade. Cover & marinate in the fridge for at least 4 hours
-Preheat the grill to medium high heat & lightly oil the grate
-Cook hens about 1 hour on the prepared grill, brushing occasionally with the remaining marinade, until no longer pink and the juices run clear
Serves 4

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Turkey Mustard Burgers

1 pound ground turkey
1/4 cup minced red onion
1 tablespoon dijon mustard
1 teaspoon coarse salt
1 tablespoon olive oil, or as needed
4 hamburger buns
1 cup baby arugula
1 avocado-peeled, pitted, & sliced
4 slices of green bell pepper
1/2 cup grated parmesan cheese

-Mix the first 4 ingredients together, form into 4 patties, & refrigerate for 30 minutes
-Preheat the grill to medium high heat & lightly oil the grate
-Drizzle olive oil over the burgers. Cook the burgers on the grill until no longer pink in the center & the juices run clear, about 4-5 minutes per side. Internal temperature should be at least 165 degrees F
-Serve on buns topped with arugula, avocado, green bell pepper, & parmesan cheese

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Chicken Fajitas

1/3 cup vinegar
1 tablespoon soy sauce
1 tablespoon worcestershire
1/2 teaspoon garlic powder
2 teaspoon hot sauce
onion, green pepper, & tomato wedges
grated cheese
flour tortilla shells
boneless skinless chicken breasts

-In a medium bowl mix the first 5 ingredients together
-Cut the chicken into strips
-Marinate the chicken for 10-15 minutes
-Saute the chicken until it’s almost done and then add the onions & peppers and cook for 1-2 minutes more
-Heat the tortillas in the microwave until they are warm
-Add the meat, cheese, vegetables, and anything else you like to the tortillas

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Coconut Chicken Fingers

4 (6oz) skinless boneless chicken breast halves, cut into 1/2 inch thick strips
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup rice flour
1 large egg
1 cup whole buttermilk
1 1/2 cups unsweetened flaked coconut
3 tablespoons canola oil
sweet chili sauce (optional)

-Sprinkle the chicken with the salt & pepper
-In a shallow dish place flour
-In a separate shallow dish combine the egg & buttermilk
-Put the coconut in a 3rd shallow dish
-Dredge the chicken into the flour & shake off excess
-Dip the chicken in the egg mixture
-Dredge the chicken in the flaked coconut
-Heat a large skillet over medium high heat & swirl the oil around to coat the entire pan
-Add the chicken to the pan, cook 6 minutes or until done, turning to brown
-Serve with sweet chili sauce, if desired
Serves 6

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Peppered Chicken

8 boneless skinless chicken thighs, about 1 pound
1 tablespoon oil
1 teaspoon dried thyme
1/4 teaspoon onion salt
1/4 teaspoon ground cayenne pepper
1/4 teaspoon garlic powder
1/4 teaspoon white pepper
1/4 teaspoon black pepper

-Heat your choice of cooking method-broiler or grill
-Place a chicken thigh between 2 pieces of plastic wrap
-Working from the center, & using the flat side of a meat mallet or rolling pin, gently pound chicken until it’s about 1/4 inch thick. Remove the wrap & repeat with the remaining chicken thighs
-In a small bowl combine all of the ingredients, except the chicken & oil
-Brush both sides of the chicken with oil & then coat with the pepper mixture

Grill-place the chicken over medium high heat, or 4-6 inches from medium coals. Cook 8-10 minutes or until chicken is no longer pink and juices run clear. Turn the chicken over once while cooking

Broiler-Place the chicken on a broiler pan that is 4-6 inches from the heat. Cook 8-10 minutes or until the chicken is no longer pink and the juices run clear, turning once while cooking

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Planked Boneless Skinless Chicken Breast

4 boneless skinless chicken breasts
olive oil
lemon pepper seasoning to taste, or other favorite seasonings or herbs
1 cedar plank

-Soak the cedar plank for at least an hour before use
-horizontally cut the chicken breasts in 1/2, making 8 portions
-cover each portion with film wrap and then, using the flat side of a meat mallet, pound each portion so that they are the same thickness.
-Brush olive oil on each portion, both sides, then sprinkle the simple seasoning or simple herbs on both sides. Allow them to come to room temperature
-Preheat the grill to high heat on one side & medium high heat on the other side
-Place the moistioned plank on the hot side until it begins to smoke and pop, about 4-5 minutes
-Turn the plank over & move to the medium high heat side. Carefully place the chicken breasts on the charred side of the plank.
-Cover & cook until the internal temperature is 160-165 degrees F, about 6-9 minutes

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Shirley’s Chicken Breast Surprise

3 or 4 boneless skinless chicken breasts
8 oz shredded medium or sharp cheddar cheese
1/4 cup Italian Bread Crumbs
1 can cream of chicken soup
1 teaspoon fresh lemon juice
2/3 cup mayonnaise
2 teaspoons curry powder
1 box (10oz) frozen broccoli cuts

-Trim chicken breasts, removing fat and silver skins. Cut or pound breasts so that they are the same thickness & will bake uniformly.
-In 8×8 glass baking dish, place the frozen broccoli cuts.
-Next place the chicken breasts on the broccoli.
-Mix the can of cream of chicken soup (do not add milk or water), mayonnaise, curry powder, & lemon juice. Spread over the chicken breasts.
-Evenly sprinkle the cheese over the soup mixture.
-Sprinkle the bread crumbs over the cheese. Lighlty shake the baking pan so that the bread crumbs filter down into the cheese.
-Bake covered at 400 degrees, until the chicken is tender, usually 40-60 minutes. To test the chicken doneness, a paring knife should easily cut through one of the fillets to the bottom of the baking dish.
-Remove the aluminum foil & allow the chicken surprise to rest for about 5 minutes.
-Cut into the desired serving sizes and serve immediately.
*This recipe is excellent served with your favorite rice side dish.

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