Have you a Special Chicken Recipe?!
Answers:
Yes I have a few of them !.!.!.!.!.!.!. here is one of them !.!.!.!.!.!.!. = )
Lemon and Garlic Roast Chicken
1 (5 to 6-pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme
4 lemons
3 heads garlic, cut in 1/2 crosswise
2 tablespoons butter, melted
1/2 pound sliced bacon
1 cup white wine
1/2 cup chicken stock
Preheat the oven to 425 degrees F!.
Remove the chicken giblets!. Rinse the chicken inside and out!. Remove any excess fat and leftover pinfeathers and pat the outside dry!. Place the chicken in a large roasting pan!. Liberally salt and pepper the inside of the chicken!. Stuff the cavity with the thyme, reserving enough thyme to garnish the chicken dish, 1 lemon, halved, and 2 halves of the garlic!. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper!. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken!. Cut 2 of the lemons in quarters and scatter the quarters and remaining garlic around the chicken!. Lay the bacon slices over the chicken to cover!.
Roast the chicken for 1 hour!. Remove the bacon slices from the top of the chicken and set aside!. Continue roasting the chicken for an additional 1/2 hour, or until the juices run clear when you cut between a leg and thigh!. Remove to a platter and cover with aluminum foil while you prepare the gravy!.
Remove all but 2 tablespoons of the fat from the bottom of the pan!. Add the wine and chicken stock and bring it to a boil!. Reduce the heat, and simmer for 5 minutes, or until reduced by half!.
Slice the chicken on a platter!. Garnish the chicken platter with the bacon slices, roasted garlic, reserved thyme and 1 lemon, sliced!. Serve with the gravy!.Www@FoodAQ@Com
Lemon and Garlic Roast Chicken
1 (5 to 6-pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme
4 lemons
3 heads garlic, cut in 1/2 crosswise
2 tablespoons butter, melted
1/2 pound sliced bacon
1 cup white wine
1/2 cup chicken stock
Preheat the oven to 425 degrees F!.
Remove the chicken giblets!. Rinse the chicken inside and out!. Remove any excess fat and leftover pinfeathers and pat the outside dry!. Place the chicken in a large roasting pan!. Liberally salt and pepper the inside of the chicken!. Stuff the cavity with the thyme, reserving enough thyme to garnish the chicken dish, 1 lemon, halved, and 2 halves of the garlic!. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper!. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken!. Cut 2 of the lemons in quarters and scatter the quarters and remaining garlic around the chicken!. Lay the bacon slices over the chicken to cover!.
Roast the chicken for 1 hour!. Remove the bacon slices from the top of the chicken and set aside!. Continue roasting the chicken for an additional 1/2 hour, or until the juices run clear when you cut between a leg and thigh!. Remove to a platter and cover with aluminum foil while you prepare the gravy!.
Remove all but 2 tablespoons of the fat from the bottom of the pan!. Add the wine and chicken stock and bring it to a boil!. Reduce the heat, and simmer for 5 minutes, or until reduced by half!.
Slice the chicken on a platter!. Garnish the chicken platter with the bacon slices, roasted garlic, reserved thyme and 1 lemon, sliced!. Serve with the gravy!.Www@FoodAQ@Com
Chicken Nachos
INGREDIENTS
2 cloves garlic, crushed
6 green onions, sliced, white parts and tops separated
3 tablespoons canola oil
1 shredded, cooked, whole chicken breast
salt and pepper to taste
1 cup salsa
1/2 (12 ounce) package tortilla chips
1 (8 ounce) package shredded Cheddar/Monterey Jack cheese blend
1/2 large tomato, diced
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C)!.
In a 12 inch skillet over medium heat, cook and stir the garlic and white parts of the green onions in canola oil until tender!. Mix in shredded chicken, salt and pepper!. Toss until well coated with oil!. Stir in the salsa!.
Arrange tortilla chips on a large baking sheet!. Spoon the chicken mixture over tortilla chips!. Top with Cheddar/Monterey Jack cheese blend and tomato!. Bake in the preheated oven 10 minutes, or until cheese has melted!. Remove from heat and sprinkle with green onion tops before serving!.Www@FoodAQ@Com
INGREDIENTS
2 cloves garlic, crushed
6 green onions, sliced, white parts and tops separated
3 tablespoons canola oil
1 shredded, cooked, whole chicken breast
salt and pepper to taste
1 cup salsa
1/2 (12 ounce) package tortilla chips
1 (8 ounce) package shredded Cheddar/Monterey Jack cheese blend
1/2 large tomato, diced
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C)!.
In a 12 inch skillet over medium heat, cook and stir the garlic and white parts of the green onions in canola oil until tender!. Mix in shredded chicken, salt and pepper!. Toss until well coated with oil!. Stir in the salsa!.
Arrange tortilla chips on a large baking sheet!. Spoon the chicken mixture over tortilla chips!. Top with Cheddar/Monterey Jack cheese blend and tomato!. Bake in the preheated oven 10 minutes, or until cheese has melted!. Remove from heat and sprinkle with green onion tops before serving!.Www@FoodAQ@Com
Chicken Zucchini Casserole
6 oz!. (about 3 ? cups) stuffing mix
? cup butter, melted
3 cups diced zucchini
2 cups cubed cooked chicken
1 can (10 ? oz!.) condensed cream of chicken soup, undiluted
1 medium carrot, shredded
? cup chopped onion
? cup sour cream
In a large bowl, combine stuffing mix and butter!. Set aside ? cup for topping!. Add the zucchini, chicken, soup, carrot, onion, and sour cream to the remaining stuffing mixture!. Transfer to a greased 2-qt!. baking dish!. Sprinkle with reserved stuffing mixture!. Bake, uncovered, at 350° for 40 - 45 minutes or until golden brown and bubbly!.
Yield: 4 servings!.
Chicken Piccata
3 skinless, boneless chicken breasts
? cup flour
salt
pepper
? tsp!. paprika
? cup margarine
1 Tbsp!. olive oil
4 Tbsp!. water
4 Tbsp!. lemon juice
Hot cooked fettuccini (cooked according to the package)
Cut all the fat off the chicken!. Place chicken breasts between 2 sheets of wax paper and pound with a wooden mallet (or whatever you can find to pound it with) until thin (about ? inch)!. Cut the chicken into small pieces, like 3 inches long!. Combine flour, salt, pepper and paprika in a plastic bag!. Add chicken and coat well!. Shake off any excess!. Heat margarine and olive oil in a large skillet and add chicken, a few at a time and cook over medium to medium high heat until lightly browned on both sides!. Remove and continue until all the chicken is cooked!. Drain on paper towels and keep warm!.
Deglaze pan with water!. Add the lemon juice and return chicken to skillet!. Heat briefly and serve over fettuccini!.Www@FoodAQ@Com
6 oz!. (about 3 ? cups) stuffing mix
? cup butter, melted
3 cups diced zucchini
2 cups cubed cooked chicken
1 can (10 ? oz!.) condensed cream of chicken soup, undiluted
1 medium carrot, shredded
? cup chopped onion
? cup sour cream
In a large bowl, combine stuffing mix and butter!. Set aside ? cup for topping!. Add the zucchini, chicken, soup, carrot, onion, and sour cream to the remaining stuffing mixture!. Transfer to a greased 2-qt!. baking dish!. Sprinkle with reserved stuffing mixture!. Bake, uncovered, at 350° for 40 - 45 minutes or until golden brown and bubbly!.
Yield: 4 servings!.
Chicken Piccata
3 skinless, boneless chicken breasts
? cup flour
salt
pepper
? tsp!. paprika
? cup margarine
1 Tbsp!. olive oil
4 Tbsp!. water
4 Tbsp!. lemon juice
Hot cooked fettuccini (cooked according to the package)
Cut all the fat off the chicken!. Place chicken breasts between 2 sheets of wax paper and pound with a wooden mallet (or whatever you can find to pound it with) until thin (about ? inch)!. Cut the chicken into small pieces, like 3 inches long!. Combine flour, salt, pepper and paprika in a plastic bag!. Add chicken and coat well!. Shake off any excess!. Heat margarine and olive oil in a large skillet and add chicken, a few at a time and cook over medium to medium high heat until lightly browned on both sides!. Remove and continue until all the chicken is cooked!. Drain on paper towels and keep warm!.
Deglaze pan with water!. Add the lemon juice and return chicken to skillet!. Heat briefly and serve over fettuccini!.Www@FoodAQ@Com
I made this the other night and my fiance wants me to cook it again and soon!! I loved it because I could do everything in one dish!.
I used Mrs!. Dash, a few chives, roasted pepper spices, a little bit of black pepper and covered it with Lawery herb and garlic marinade!. Let the marinade set for 30 minutes and placed chicken in the oven!.
My other favorite is Italian Dressing with sliced peppers!. I like to use orange and yellow peppers for color!Www@FoodAQ@Com
I used Mrs!. Dash, a few chives, roasted pepper spices, a little bit of black pepper and covered it with Lawery herb and garlic marinade!. Let the marinade set for 30 minutes and placed chicken in the oven!.
My other favorite is Italian Dressing with sliced peppers!. I like to use orange and yellow peppers for color!Www@FoodAQ@Com
I like simple, easy things!.!.!.without a long list of ingredients!.
Here's my Apricot Chicken!.
1 10 oz jar of Apricot Preserves
1 small bottle of Wishbone Russian salad dressing
1 envelope of Lipton Onion soup mix
Mix all three ingredients well in a blender (or with a whisk)
Pour over chicken pieces and bake at 350 degrees for one hour or until chicken is done!.
Very good over rice!.Www@FoodAQ@Com
Here's my Apricot Chicken!.
1 10 oz jar of Apricot Preserves
1 small bottle of Wishbone Russian salad dressing
1 envelope of Lipton Onion soup mix
Mix all three ingredients well in a blender (or with a whisk)
Pour over chicken pieces and bake at 350 degrees for one hour or until chicken is done!.
Very good over rice!.Www@FoodAQ@Com
CHICKEN PIE
3 chicken breasts
4 large mushrooms
1 leek
1 pint milk
3 oz butter (for sauce)
2 oz peas (if frozen, defrost first)
2 carrots
2 packages frozen shortcrust pastry or home made
3 ounces flour
2 eggs
2 tablespoons olive oil
1!. First fry the chicken breasts until they are brown!.
2!. Place the chicken on a plate!.
3!. Then make a white sauce using the flour (3 oz) leave the sauce to cool!.
4!. Cook the vegetables in boiling water and drain!.
5!. Mix the vegetables and chopped chicken to the white sauce
6 roll out the pastry and place in a pie dish prick the base of the dish!.
7!. Then bake in the oven for 10 mins on gas mark 5 (320°F) till it is cooked through then glaze over with the egg and cook again for 5 mins!.
8!. Take the dish out of the oven and add the chicken mixture!.
9!. Glaze around the edge of the dish with more egg!.
10!. Then place a round shape to fit the dish (of pastry on top)
11!. Then glaze it with more egg!.
12!. Place in the oven for 30 mins or until golden on top!.
I will sometimes add a teaspoon of curry powder and TurmericWww@FoodAQ@Com
3 chicken breasts
4 large mushrooms
1 leek
1 pint milk
3 oz butter (for sauce)
2 oz peas (if frozen, defrost first)
2 carrots
2 packages frozen shortcrust pastry or home made
3 ounces flour
2 eggs
2 tablespoons olive oil
1!. First fry the chicken breasts until they are brown!.
2!. Place the chicken on a plate!.
3!. Then make a white sauce using the flour (3 oz) leave the sauce to cool!.
4!. Cook the vegetables in boiling water and drain!.
5!. Mix the vegetables and chopped chicken to the white sauce
6 roll out the pastry and place in a pie dish prick the base of the dish!.
7!. Then bake in the oven for 10 mins on gas mark 5 (320°F) till it is cooked through then glaze over with the egg and cook again for 5 mins!.
8!. Take the dish out of the oven and add the chicken mixture!.
9!. Glaze around the edge of the dish with more egg!.
10!. Then place a round shape to fit the dish (of pastry on top)
11!. Then glaze it with more egg!.
12!. Place in the oven for 30 mins or until golden on top!.
I will sometimes add a teaspoon of curry powder and TurmericWww@FoodAQ@Com
Chicken quesadillas are my fave!
Grill chicken, shred it, mix in salsa, tabasco, and jalapenos!. Take a flour tortilla!.!.!. put cheese, chicken mixture, and more cheese on it, top with another tortilla!. Cook it in a skillet, flip and cook until both sides are toasty!! YUMMY!!Www@FoodAQ@Com
Grill chicken, shred it, mix in salsa, tabasco, and jalapenos!. Take a flour tortilla!.!.!. put cheese, chicken mixture, and more cheese on it, top with another tortilla!. Cook it in a skillet, flip and cook until both sides are toasty!! YUMMY!!Www@FoodAQ@Com