Category: POULTRY

TROPICAL GLAZED ROAST CHICKEN

• Pre-heat oven to 325 degrees. Spray can with PURE.
•  Rinse and pat dry chicken. Tuck wings on the chicken. Puncture large fat deposits at top of thighs and breasts. Pat kosher salt and pepper onto chicken.
• Fill can ½ full of Tropical Mango malt ale. Drink the rest. Spray 9 inch baking dish with PURE. Stand chicken over can in 9 inch baking dish.
• Set oven shelf to lowest position.
• Roast chicken 90 minutes OR until internal temperature is 140 degrees.
• While chicken is cooking whisk cornstarch and water together until there are no lumps – set aside. Bring remaining ingredients to a simmer in a medium saucepan until reduced and thickened to about ¾ cup, 6-8 minutes.
• Remove chicken from oven and increase heat to 500 degrees.
• Slowly whisk cornstarch mix into glaze and simmer 1 minute. Remove from heat.
• Place 1 cup water in saute’ pan and place in bottom of oven. Return chicken to oven for 15 minutes more.
• Remove chicken and brush with ⅓ of glaze.** Return to oven until glaze is browned and sticky. About 10-15 minutes.
• Remove from oven and brush with another ⅓ cup of glaze. Let rest 20 minutes.
• Strain drippings and add to remaining glaze over low heat until heated through and use as gravy. I like to serve with mashed potatoes.

**If glaze has become stiff, return to heat for a few minutes to soften.

LEMON CREAM CHICKEN
1/3 cup WONDRA flour
salt and pepper to taste
4 skinless, boneless chicken breast halves**
3 tablespoons butter
1 KNORR chicken homestyle stock tub
3/4 cup hot water
1 cup whipping cream
Juice of 1 large lemon
1/4 pound fresh mushrooms, sliced

• Wash and dry chicken pieces.
• Generously salt and pepper each side.
• Dredge in the flour, pressing to coat well.
• In a large skillet, melt butter.
• Add chicken pieces and brown on each side.  Remove chicken and keep warm.
• Add KNORR stock and hot water, whisking into drippings until well blended.  Bring to a boil over medium high heat and simmer about 10 minutes until reduced by half.
• Whisk in the lemon juice and whipping cream until well blended.  
• Reduce heat and add mushrooms cooking about 5 minutes until mushrooms are tender.
• Simmer to desired consistency.
• Pour over chicken and mashed potatoes.

**I use thinly sliced chicken steaks which are basically chicken breasts that are sliced at least once and many times 3 times.  This helps for portion control and works wonders!  Since my last surgery and for medical reasons I’m supposed to eat less each meal and eat more meals.  This it happens allows me to try even more recipes as long as I adjust them to feed 2.

BLACKBERRY ORANGE CHICKEN
Hefty 1/2 cup blackberries
1 orange, sliced thin
1/4 + 1/4 cup chicken broth
2 tablespoons brown sugar
2 tablespoons champagne vinegar
1 teaspoon safflower oil
2 cloves garlic, minced
1/2 teaspoon paprika
6 boneless chicken breasts
1 tablespoon fresh minced thyme
1/2 teaspoon sea salt
1/4 teaspoon white pepper
2 teaspoons cornstarch

• Preheat oven to 375˚.
• In a small bowl mash 2 tablespoons of berries.
• Add 1/4 cup chicken broth, vinegar, brown sugar, oil, garlic and paprika and mix until well blended.
• Spray baking dish with PURE.
• Place chicken pieces in baking dish.
• Pour blackberry mixture over top.
• Top with orange slices.
• Sprinkle with thyme, salt and pepper.
• Bake uncovered for 25-30 minutes.
• Remove chicken and keep warm. Save drippings.
• In a small saucepan heat 1/4 cup chicken broth adding in cornstarch and blended until smooth.
• Add in drippings.
• Bring to a boil, cooking for a minute or two until thickened.
• Serve over chicken.
• Dot with remaining blackberries, which I forgot to do before the picture and the munchkins ate them all!

4 chicken breasts cut in half longways
1 tablespoon butter
1 tablespoon olive oil
1 small bunch green onions, sliced
1/4 cup Apple Dapple Schnapps
1/4 teaspoon thyme
1/4 teaspoon sea salt
1/4 teaspoon white pepper
3/4 cup orange pineapple juice
2 small Granny Smith Apples, cored, sliced and re-sliced
3/4 cup heavy cream

• In a large skillet, melt together the butter and olive oil over a medium high heat.
• Brown chicken on both sides. Move chicken to the edges of the pan and add green onions to the center. Saute’ a few minutes until onions are tender.
• Pour Apple Dapple Schnapps over the tops of all the chicken pieces.
• Carefully ignite and allow to burn down.
• Pour orange pineapple juice over chicken pieces and then sprinkle all the seasonings over chicken tops. Bring to a boil. Cover.
• Lower heat and simmer 15 minutes.
• Add slice apples over chicken and recover. Simmer 10 minutes more.
• During this time be warming a serving dish in the oven.
• With a slotted spoon remove chicken and apples to serving dish. Keep warm.
• Add heavy cream to the skillet. Bring to a boil.
• Lower heat, stirring constantly until sauce thickens and is reduced by half.
• Spoon sauce over chicken and apples.
• Serve immediately.

I found an awesome sale recently on roasting chicken and more importantly found this awesome 8 pound bird.  Yep, I said 8 pounds.  I’m going to get several meals out of this one!  As for the leftovers, I think we’ll have a Chicken Caesar salad and some Chicken a la King – haven’t had that in eons!

I will write the recipe though based on a standard size bird. I also swear I had bacon in the meat keeper, but it’s not there now so today we made it with hard salami and guess what?  It was awesome!  Honestly the main purpose of the meat is to keep the moisture in.

• Preheat oven to 325 degrees.
• Clean and wash the chicken well.
• Layer celery and carrots on bottom of roasting pan.
• Pour broth over vegetables.
• Generously salt and pepper chicken.
• With a silicone basting brush, brush chicken with a layer of BBQ sauce.
• Basket weave the bacon together over the entire chicken.
• Brush another coat of BBQ sauce over the bacon.
• Roast chicken uncovered.
• Baste with BBQ sauce every 1/2 hour.

22-25 minutes per pound over 3 1/2 pounds

4 boneless, skinless chicken breasts
2 tablespoons butter
1 bunch green onions, sliced
1 clove garlic, minced
1/2 teaspoon sea salt, halved
1/3 cup blackberry preserves
2 tablespoons raspberry vinegar
1/4 teaspoon white pepper

• Heat butter in a large skillet over medium heat.
• Add onion and garlic, sauteing until translucent and fragrant.
• Sprinkle over chicken with salt and pepper.
• Add chicken to skillet and saute’ until done.
• Remove chicken from skillet & keep warm.
• Reduce heat. Add 1/4 teaspoon salt, preserves, vinegar, & pepper, stirring constantly until the preserves melt.
• Spoon sauce over chicken, and its done!
• Serve with buttered noodles or rice.

CHICKEN MILANO
4 tablespoons butter, divided*
2 pounds chicken tenders
1 cup sun-dried tomatoes, chopped**
3-4 cloves garlic, minced
1 bunch green onions, sliced thin
2 cups chicken broth
2 cups heavy cream
1 pound fettucini
salt and pepper, to taste
2 tablespoons chopped basil

• In a large skillet, melt 2 tablespoons of butter over medium heat.  Add garlic and saute until fragrant.
• Add onions and saute until soft.
• Add tomatoes and 3/4 cup of the chicken broth. Simmer 10minutes.
• Add the cream and bring to a boil, stirring constantly.
• Reduce heat to a simmer and cook until sauce is thickened to desired consistency.
• Meanwhile prepare pasta per package directions.
• In another skillet melt remaining butter over medium heat.
• Wash chicken pieces and pat dry.
• Sprinkle chicken with salt and pepper generously.
• Add chicken to butter and saute on both sides until cooked through.
• Plate chicken.
• Toss fettuccini and sauce together until well coated. Add to plated chicken.
• Sprinkle with basil.
• Enjoy.

* I use butter or safflower oil

**next time I will probably puree them slightly