What chicken recipe should I make for dinner tonight?!


Question: Chicken Rolls
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* 1 egg
* frozen broccoli, thawed, boiled, chopped
* cheddar cheese, plain white
* cheddar cheese, orange color
* bread crumbs as needed
* 1/4 cup melted margarine
* 1 tbsp water
* 3-4 chicken breast fillets, skinned, bonned, trimmed the fats

- Grated the orange color cheddar cheese (okay, here is the deal, its a cheddar cheese with color, that's what the bag says he he), mix with bread crumbs

- Make cutlets out of the plain white cheddra cheese, set aside

- Make thinly fillets out of the chicken breast fillets.

- On a plate, mix well the egg with margarine and water. Dip the chicken fillets in it.

- Roll dipped chicken fillets in a bowl where grated cheese and bread crumbs are. Spread the covered chicken fillets on a wax paper.

- Place a few cheddar cutlets and broccoli on the fillets, and roll the fillets, then place it on a lightly greased baking pan.

- Heat the oven to 350 F, bake the chicken for 20 minutes at least, or until chicken cooked


Answers: Chicken Rolls
http://www.flickr.com/photos/indorecipe/...


* 1 egg
* frozen broccoli, thawed, boiled, chopped
* cheddar cheese, plain white
* cheddar cheese, orange color
* bread crumbs as needed
* 1/4 cup melted margarine
* 1 tbsp water
* 3-4 chicken breast fillets, skinned, bonned, trimmed the fats

- Grated the orange color cheddar cheese (okay, here is the deal, its a cheddar cheese with color, that's what the bag says he he), mix with bread crumbs

- Make cutlets out of the plain white cheddra cheese, set aside

- Make thinly fillets out of the chicken breast fillets.

- On a plate, mix well the egg with margarine and water. Dip the chicken fillets in it.

- Roll dipped chicken fillets in a bowl where grated cheese and bread crumbs are. Spread the covered chicken fillets on a wax paper.

- Place a few cheddar cutlets and broccoli on the fillets, and roll the fillets, then place it on a lightly greased baking pan.

- Heat the oven to 350 F, bake the chicken for 20 minutes at least, or until chicken cooked

cajun

chicken yellow rice!

marinated with garlic and olive oil, than grilled

if you want it quick cut into strips & fry, serve with salard.

rosé chicken with artichoke hearts

Get some tyme, butter and smoked paprika (1/8 tsp). Make a paste then use your hands under the skin to coat the meat, then pull the skin back into place. Put quarter onion, rosemary, quater apple into the cavity and put in roasting pan.

Now you can layer rashers of bacon over the chicken, or use olive oil to coat the outside and put in a 425 degree oven for 20 minutes.

After this time, remove the crisped bacon and turn down the oven to 350. Rotate the chicken and cook for another 20-30 minutes.

The fat under and over the skin will help it become crisp, the butter will give it flavor.

Set chicken aside for 10 minutes so it can even out temp and you can cut it apart.

De fat the pan, add 2 cups chicken or veg broth, 1/4 - 1/2 cup white wine and cook over medium heat to reduce. Add in 1 TSP dijon mustard towards the end and you now have a simple pan sauce.

Depends on if you have whole or parts-

Parts-Sprinkle chicken with italian seasoning and bake in 350 degree oven for 40 minutes or until done. Pour 1/2 jar spaghetti sauce over and put back in oven for 5 minutes.

Pour other 1/2 of jarred sauce over hot cooked spagetti

Serve chicken with spaghetti, a green salad, and good crusty bread.

Easy, good, and healthy if you remove the chicken skin prior.

Whole- Brined Roasted Chicken with Preserved Lemons"

2 each chickens, approximately 2-1/2 - 3 lbs.

Kosher salt
freshly ground black pepper
2 T canola oil
2 tsp thyme leaves, chopped

Fleur de sel

**Brine**

4 L water
1 cup kosher salt
1/4 cup honey
12 bay leaves
8 garlic cloves
2 T black peppercorns
3 rosemary sprigs, large
bunch thyme leaves
bunch Italian parsley
grated zest and juice of 2 large lemons

Prepare the brine the day before and cool. Combine all ingredients in a large pot and bring to a boil. Boil 1 minute to dissolve the salt. Remove from the heat and cool completely before using.

**Preserved Lemons**

Cut the ends of each lemon so that it can stand up without tipping. Slice each lemon crosswise into paper-thin slices, keeping the slices together because the slices will be reformed. Remove any seeds. Reform each lemon. lay the bottom slice on a work surface and sprinkle with a light dusting of salt. Top with the next slice of lemon and a light dusting of sugar. Continue alternating the slices with layers of salt and sugar. When all the lemons are reformed stand them upright in a snug fitting container. Place in refrigerator for 24 hours. Pour enough olive oil into a container to cover the lemons and return to the refrigerator for 3 days. Drain the oil and reserve for other uses. The lemons may be refrigerated for up to 3 weeks or may be frozen for longer storage.


Brine the Chicken: Rinse the chicken under cold running water. Put the chicken in the pot of brine, weighted down with a plate if necessary to keep submerged. Refrigerate for 6 hours.
Preheat the oven to 425F. Remove the chickens from the brine (discard the brine), remove the wing tip and "finger". Rinse the chickens well in cold water and pat dry with paper towel. Season the inside with a sprinkling of kosher salt and pepper. Put one preserved lemon into each cavity and truss the chicken.

To truss the chicken; place the chicken on a tray with the legs towards you. Tuck the wings under the bird. Cut a piece of chicken twine about 3 feet long and centre it on top of the neck end of the breast. Lift the neck end of the bird and pull twine down around the wings and under the chicken, then bring the ends up over the breast towards you and knot the twine, pulling it tight to plump the breast. Bring the ends of the twine around the drumsticks and straight up. Tie as before and pull the drumsticks together to form a compact bird; tie again to secure knot. Let the chickens sit for 30 minutes before roasting.

Place a roasting pan on high heat. When hot, add the canola oil and heat until hot. Put the birds, breast side up in the pan, with the legs facing the back of the oven. Roast for 40 minutes. Check the birds every 15 minutes and rotate the pan if the birds are crowning unevenly. After 40 minutes check the temperature of the birds with an instant-read thermometer between the leg and thigh. The temperature should read 155F (The chicken will continue to cook as it rests, reaching a temperature of 165F). When the birds are done, remove from the oven, add the thyme leaves to the roasting pan and baste the birds several times with the thyme and juices.

To serve, cut each chicken into 8 pieces. Sprinkle with fleur de sel.

Serves 10 - 12

sweet and sour chicken. cut chicken into small bite sized pieces (this is assuming that you have boneless, skinless chicken with you) and coat it in flour and fry until cooked. once all the pieces are fried mix it in the frier with sweet and sour sauce and it is really good. serve over rice.





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