Tag: Chicken

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Roasted Stuffed Chicken with Maltese Sausage Stuffing

Roasted Stuffed Chicken with Maltese Sausage Stuffing
Roasted Stuffed Chicken with Maltese Sausage Stuffing
Roasted Stuffed Chicken with Maltese Sausage Stuffing

Roasted Stuffed Chicken with Maltese Sausage Stuffing

Prep Time : 20 Minutes
Cook Time : 2 Hours 30 Minutes

Ingredients :

  • 1 large roasting chicken (or capon)
  • 2 Fresh Maltese pork sausage
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup diced sweet red pepper
  • 1 tablespoon butter
  • 5 cups unseasoned stuffing croutons
  • 1/4 cup minced fresh parsley
  •  1/4 teaspoon dried tarragon
  • 1 teaspoon poultry seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 to 2 cups chicken broth, divided

Directions : 

  • Remove sausage skin and cut into small pieces.
  • In a large skillet, cook the sausage, onion, celery and red pepper in butter until sausage is no longer pink and vegetables are crisp-tender;  do not drain.
  • Place croutons in a large bowl; add sausage mixture.
  • Stir in the parsley, tarragon, poultry seasoning, salt and pepper.
  • Stir in enough broth until stuffing is moistened and holds together.
  • Just before baking, loosely stuff chicken.
  • Place stuffed chicken with breast side up on a rack in a shallow roasting pan.
  • Pour 1/2 cup broth around stuffed chicken.
  • Bake stuffed chicken, uncovered, at 325° for 2-1/2 to 3 hours or until a thermometer reads 180° for chicken and 165° for stuffing, basting occasionally with pan juices.

 

 

 

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Baked Bacon Wrapped Chicken Breast

Baked Bacon Wrapped Chicken Breast
Baked Bacon Wrapped Chicken Breast
Baked Bacon Wrapped Chicken Breast

Baked Bacon Wrapped Chicken Breast

Prep Time :  5 Minutes

Cook Time : 35 Minutes

Ingredients : 

  • 4 large chicken breast
  • 4 tsp ground chili powder
  • 1/4 tsp garlic or onion powder
  • 4 slices of bacon
  • 1/2 cup BBQ sauce

Directions : 

  • Preheat oven to 400°F.
  • Remove any  skin from each  breast and discard.
  • Sprinkle the chili and garlic (or onion) powder evenly over all four chicken breasts.
  • Wrap a slice of bacon over the top of each breast, tucking the ends underneath.
  • Place the chicken in a greased 13×9” baking dish.
  • Brush each  breast with BBQ sauce.
  • Bake uncovered for 35-40 minutes depending on size of chicken. Baste once if desired while it bakes.
  • Chicken should be done when thermometer inserted in the thickest part of the breast meat reads 165°F

 

 

 

 

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Hot and Spicy Chicken Wings

Spicy-Chicken-Wings
Spicy-Chicken-Wings
Spicy-Chicken-Wings

Hot and Spicy Chicken Wings

Prep Time : 15 Minutes

Cook Time : 50 Minutes

Ingredients : 

  • 3 lbs chicken wings, cut in two and tip removed
  • 1 cup ketchup
  • 1 cup water
  • 1 cup honey
  • 1 cup white vinegar
  • 2 tablespoons light brown sugar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon soy sauce
  • 2 tablespoons hot sauce (use more or less, depending on amount of heat desired)
  • 2 -3 minced fresh garlic cloves
  • 3 tablespoons minced dried onion

Directions :

  • Set oven to broil.
  • Prepare the Chicken wings on a shallow cookie sheet that is lined with foil, and spray with a non-stick cooking spray, or line with foil.
  • Arrange the Chicken wings evenly in a single layer.
  • Place chicken wings under the broiler until lightly browned (watch closely to not burn the wings) set wings aside.
  • In a saucepan combine all sauce ingredients, and bring to a boil; reduce heat and simmer for 15-20 minutes (adjust the hot pepper sauce to suit taste).
  • Up to this point, all above can all be prepared a day in advance and refrigerated.
  • Set oven to 375 degrees F.
  • Using long tongs, dip each chicken wing in the hot sauce, and place evenly on a greased baking sheet.
  • Bake for 35-40 minutes (basting with remaining sauce during cooking).
  • To crisp up the wings, place under broiler for a couple of minutes

 

 

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Mushroom Stuffed Roasted Chicken Breast

Mushroom-Stuffed-Roasted-Chicken-Breast
Mushroom-Stuffed-Roasted-Chicken-Breast
Mushroom-Stuffed-Roasted-Chicken-Breast

Roasted, Stuffed Chicken Breast.

Prep Time : 30 Minutes

Cook Time : 15 Minutes

Ingredients : 

  • 2  slices white bread, torn
  • Cooking spray or vegtable oil
  • 1/4 cup chopped green onions
  • 8 ounces sliced mushrooms
  • 1/2 teaspoon dried thyme
  • 1 garlic clove, minced
  • 1/2 cup (2 ounces) shredded part-skim mozzarella cheese
  • 1 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 4  skinless, boneless chicken breast halves
  • 1/4 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 1 tablespoon olive oil

Directions : 

  • Preheat oven to 350°.
  • Pulse bread in a food processor to form fine crumbs. Place in a dish.
  • Heat a large ovenproof skillet over medium-high heat.
  • Coat pan with cooking spray or thin layer of oil.
  • Add onions and mushrooms; sauté 10 minutes.
  • Stir in thyme and garlic.
  • Cool mixture for 10 minutes; stir in cheese, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
  • Cut a slit through thickest portion of each chicken breast half to form a pocket.
  • Stuff each chicken breast with 1/4 cup mushroom mixture.
  • Sprinkle stuffed chicken breast with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Place flour in a shallow dish.
  • Place eggs in a shallow dish.
  • Dredge stuffed chicken breast in flour.
  • Dip in eggs; dredge in breadcrumbs.
  • Heat oil in skillet over medium-high heat.
  • Add stuffed chicken breast; cook 2 minutes on each side or until browned.
  • Place pan in oven. Bake at 350° for 15 minutes.

 

 

 

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Chicken Breast and Three Mushroom Casserole

Chicken and 3 Mushroom Casserole
Chicken and 3 Mushroom Casserole
Chicken Breast and 3 Mushroom Casserole

Chicken Breast and Three Mushroom Casserole

Prep Time : 25 Minutes

Cook Time : 45 Minutes

 

Ingredients :

  • 1 Kg Boneless Chicken Breast, cut into strips
  • 3 tablespoons vegetable oil
  • 8 ounces Cremini mushrooms, sliced
  • 5 ounces Oyster mushrooms, stemmed and sliced
  • 4 ounces Shiitake mushrooms, stemmed and sliced
  • 1 clove garlic, finely chopped
  • 2 tablespoons all-purpose flour
  • 1/2 cup white wine
  • 2 cups chicken stock
  • 1/2 teaspoon ground sage
  • salt and ground black pepper
  • 1/4 cup heavy whipping cream
  • 1 tablespoon chopped fresh parsley

Directions : 

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat oil in a very large skillet over medium heat.
  • Add chicken breast strips; cook and stir until browned, 1 to 2 minutes per side
  • Transfer chicken strips to a casserole baking dish.
  • Place Cremini mushrooms, Oyster mushrooms, Shiitake mushrooms, and garlic in the same skillet, cook and stir until tender, about 5 minutes.
  • Stir in flour until well-incorporated.
  • Slowly mix in white wine.
  • Add chicken stock, sage, salt, and black pepper; bring sauce to a simmer and cook, until thickened, about 5 minutes.
  • Remove from heat and stir in heavy cream.
  • Pour sauce over Chicken Breast strips in the casserole dish; stir gently to combine.
  • Cover with aluminum foil.
  • Bake in the preheated oven until bubbly, about 30 minutes.
  • Serve On bed of white rice and steamed vegetables
  • Garnish with parsley before serving.

 

 

 

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Lemon Pepper Grilled Chicken Breast

Lemon Pepper Grilled Chicken Breast
Lemon Pepper Grilled Chicken
Lemon Pepper Grilled Chicken Breast

Prep Time : 15 Minutes

Cook Time : 15 Minutes

Lemon Pepper Grilled Chicken Breast

Ingredients :

  • 1/4 cup lemon pepper
  • 1 tablespoon dry mustard
  • 1 tablespoon dried rosemary
  • 5 skinless, boneless chicken breast halves
  • 4 cloves garlic, crushed
  • 4 tablespoons fresh lemon juice
  • 3 cups dry white wine

Directions :

  • Place chicken breast halves in a medium bowl.
  • Rub with garlic. Introduce the lemon pepper mixture and rub it into the chicken. Pour in lemon juice and dry white wine.
  • Cover and refrigerate at least 3 hours before grilling.
  • Cook marinated chicken on the prepared grill until meat is no longer pink and juices run clear, or to desired doneness.

 

This lemony marinade is great for most other poultry such as Turkey and white meat such as pork as well as of course other chicken cuts other than Breast.

 

 

 

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Southern BBQ Chicken

BBQ Chicken Legs Roasted On The Hot Flaming Charcoal Grill,

BBQ Chicken Legs Roasted On The Hot Flaming Charcoal Grill,

Prep Time : 15 Minutes

Cook Time : 45 Minutes

 

Ingredients :

  • 2 tablespoons brown sugar
  • 2 large cloves cloves garlic, chopped
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 10 chicken drumsticks
  • 2 tablespoons vegetable oil
  • 1/2 cup finely chopped onion
  • 3/4 cup ketchup
  • 2 tablespoons white wine vinegar
  • 2 tablespoons Worcestershire sauce

 

Directions :

 Mash brown sugar, garlic, salt, and pepper together in a mortar and pestle to form a paste. Spoon paste into a resealable plastic bag. Add the chicken, coat with the paste, squeeze out excess air, and seal the bag.

Marinate in the refrigerator for 8 hours to overnight.

Heat oil in a small saucepan over medium heat. Cook and stir onion in hot oil until softened, about 5 minutes. Stir ketchup, vinegar, and Worcestershire sauce into onions; bring to a simmer and cook until flavors blend, about 10 minutes.

Preheat grill for medium heat and lightly oil the grate.

Remove chicken from bag and discard marinade.

Cook chicken on the preheated grill until lightly browned on all sides, about 1 minute per side.

Turn off one of the grill burners or move the coals and move chicken so there is no heat source directly below it. Baste drumsticks with the sauce and cook another 10 minutes; turn and again and baste the chicken with the sauce. Continue to cook drumsticks until juices run clear, 10 to 15 minutes more.

An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C)

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Herb Stuffed Roasted Cornish Hens

Cornish Hens

 

 

Herb Stuffed Roasted Cornish Hens

Prep Time : 20 Minutes

Cook Time : 70 Minutes

Ingredients :

2 Cornish game hens (20 to 24 ounces each)

12 fresh sage leaves

4 lemon wedges

6 green onions, cut into 2-inch lengths,

2 tablespoons butter, melted

1 tablespoon olive oil

1 tablespoon lemon juice

2 garlic cloves, minced

1 teaspoon kosher salt or sea salt

1/4 teaspoon coarsely ground pepper

6 small red potatoes, halved

 

Directions :

Preheat oven to 375°. Gently lift skin from hen breasts and place sage leaves under skin. Place lemon wedges and a third of the onions in the cavities. Tuck wings under hens; tie legs together. Place in a small greased roasting pan.

Combine butter, oil, lemon juice and garlic; spoon half of mixture over hens and sprinkle with salt and pepper.

Bake 30 minutes.

Add potatoes and remaining onions to pan.

Brush hens with remaining butter mixture.

Bake 40-45 minutes longer or until a thermometer inserted in thickest part of thigh reads 170°-175° and potatoes are tender.

Remove hens to a serving platter.

Stir potatoes and onions to coat with pan drippings.

Serve with hens.

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Mushroom Melt Stuffed Chicken

Another great way to serve chicken ! This recipe is very easy to make , and makes your kitchen smell absolutely delicious.

Another great way to serve chicken ! This recipe is very easy to make , and makes your kitchen smell absolutely delicious.Prep Time :  1 Hour

Cook Time : 45 Minutes

 

Ingredients :

  • 1/2 cup butter
  • 1 large onion, finely chopped
  • 1/2 pound button mushrooms chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground  black pepper
  • 1 cup italian seasoned bread crumbs
  • 12 skinless boneless chicken breast halves
  • 12 slices black forest ham
  • 2 cups shredded havarti pepper cheese
  • 24 slices bacon

Directions :

  • Preheat oven to 375 degrees F (190 degreese C)
  • Heat butter in a skillet over meduim heat , cook and stir the onion and mushrooms with salt and pepper until the mushrooms are dark and juicy, about 5 mins. Remove skillet from heat and stir in bread crumbs. Set aside
  • Place each chicken breast half between two sheets of heavy plastic(resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet ta an thickness of about 1/4 inch. Lay a flattened chicken breast out onto a work surface, and place a slice of ham on the chicken. Spoon about 3 tablespoons of the mushroom stuffings onto the chicken breast, and top with about 2 1/2 tablespoons of the havarti pepper cheese. Roll the chicken breast around the stuffings, wrap 2 slices of bacon firmly around eachb roll, and secure with toothpicks. Place the rolls into a 9x13inch baking dish
  • Bake in the preheated oven until the chicken is no longer pink and the stuffings is melted and hot, about 35mins. An instant-read thermometer inserted into the center of a roll should read at least 165 degrees F (74 degrees C). Remove the chicken rolls from the oven, and place an oven rack about 6 inches from the oven`s broiler heat source. Turn on the broiler, and broil the rolls until the bacon is brown, 5 to 10 more minutes.
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Lemony Chicken Piccata

This Recipes Is Ideal For Valentine Romantic Dinner . Serve this with with rice and potatoes.

This Recipes Is Ideal For Valentine Romantic Dinner . Serve this with with rice and potatoes.Prep Time : 25 Minutes

Cook Time : 30 Minutes

 

Ingredients :

  • 2 boneless skinless chicken breast halves (4 ounces each)
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoon canola oil
  • 2 tablespoons white wine or reduced-sodium chicken broth
  • 1 garlic clove, minced
  • 1/3 cup reduced-sodium chicken broth
  • 1 tablespoon lemon juice
  • 1-1/2 teaspoons capers
  • 1-1/2 teaspoons butter
  • 2 thin lemon slices

 

Directions :

  • Flatten chicken to 1/2-in. thickness. In a large plastic resealable bag, combine the flour, salt and pepper; add the chicken, one piece at a time. Seal bag and toss to coat.
  • In a small skillet, brown chicken in oil for 2-3 minutes on each side or until no longer pink. Remove and keep warm
  • Add wine and garlic to the pan; cook and stir for 30 seconds. Add the broth, lemon juice and capers. Bring to a boil; cook for 1-2 minutes or until slightly thickened. Stir in butter and lemon slices. Return chicken to the pan; heat through.