Category: POULTRY

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

• Preheat oven to 400 degrees.
• Add cream cheese, green onions, parsley, salt and pepper to a small food processor and process until well blended.  Set aside.
• Cook bacon until crisp.  Drain on paper towels.
• Cut chicken into bite size pieces.
• In a large bowl, toss chicken pieces with cream cheese mixture until well coated.
• On a large jelly roll pan that has been sprayed with PURE, lay out your puff pastry pieces and seal any stray seams.
• Divide chicken evenly among the 4 sheets.
• Top evenly with the bacon.
• Pull up all four corners and give them a little twist in the center.
• Brush with beaten egg.
• Bake 30 minutes until golden brown.
• Serve immediately.

DRUNKEN CHICKEN
4 skinless, boneless chicken breasts
2 tablespoons butter
1 ounce Curacao
1 ounce Bacardi rum
1 bunch green onions, chopped
2 cloves garlic, minced
1 broccoli crown, cleaned and separated
1 can diced garlic & onion tomatoes, drained but reserve juice
salt & pepper to taste
3 tablespoons butter
3 tablespoons flour
2 cups egg noodles

• Pierce each chicken breast several times with a fork.
• Combine the rum and Curacao in an airtight tupperware.
• Add chicken and marinade for several hours over overnight.

• Prepare egg noodles according to package directions.
• Steam broccoli to JUST tender.

• In a small saucepan melt 3 tablespoons butter.
• Sprinkle with flour and make roux.
• Combine the marinade and reserved tomato juice and add to roux.
• Cook over medium heat until thickens slightly.

• Melt 2 tablespoons butter in a skillet over a medium heat.
• Drain chicken, retaining marinade.
• Saute chicken, garlic and green onions together, salt and peppering to taste.

• Add tomatoes and heat through.
• Add broccoli until warmed through.
• Plate over egg noodles.
• Pour sauce over top.

FRENCH ONION CHICKEN
4 chicken breasts
4 tablespoons butter
4 slices bacon, diced and browned
1 package Laura Scudder’s French onion dip mix
2 tablespoons dehydrated red pepper
1/3 cup flour
1 large bunch green onions, sliced
2 cups homemade chicken broth
PURE
1 cup sour cream

• Rehydrate the dehydrated red pepper in chicken broth for an hour before beginning to cook.
• In a large skillet melt butter.
• Sift together the flour and Laura Scudder’s green onion dip mix into a large plastic bag.
• One at a time dredge chicken in flour mixture coating well.
• Brown chicken on both sides until crisp.
• Using an electric skillet, spray with PURE.
• Add browned chicken breasts.
• Gently pour the broth mixture around the edges of the chicken. 
• Top chicken pieces with green onions.
• Set on 200 degrees and simmer for an hour.
• Brown bacon and drain oil.
• Remove chicken and keep warm.
• Sprinkle the bacon over the chicken pieces.
• Bring drippings to a boil and reduce to 1 cup.
• Remove from heat and quickly whisk in sour cream for gravy.
• Serve with mashed potatoes.

Jalapeño Tabasco Sauce
1 bunch green onions, sliced thin
1/4 cup melted butter
1-1/2 chicken broth

• Preheat oven to 350 degrees.
• Juice 1/2 of orange.
• Section other half of orange.
• In a small sauce pan whisk together the orange juice and green Tabasco sauce.
• Add the butter, garlic and chicken broth.
• Simmer 10-15 minutes until well blended and slightly reduced.
• Spray a baking pan with pure.
• Toss together the chicken and green onions.  Arrange in baking dish. Add orange sections.
• Pour sauce over top.
• Bake 30 minutes.  Serve with Parmesan Potatoes and tortillas.