Category: POULTRY

CHICKEN MARSELLAISE

Taste and Create was started as a food event by Nicole from For the Love of Food.  The whole purpose of Taste and Create was, and has been, and continues to be to create a community of bloggers who test each others’ recipes and share links. The participants of the event are paired together and try a new recipe from one another’s blog.  

My partner this month is Carol from NO REASON NEEDED for our 4th pairing. I spent yet another lazy afternoon perusing her recipes again and was still intrigued by her unusual recipe titles like elephant ear cookies, zippy slow cooker chili, pizza stuffed pretzels and super easy strawberry and lime ice cream but opted for her Chicken Marsellaise. Carol’s recipe is here.

 

I added some Parmesan cheese and hubs loved it!
CHICKEN MARSELLAISE

2 whole chickens, cut up (I used 4 boneless, skinless chicken breasts)
1.5 cups Catalina Fat Free Salad Dressing
2 cans (16 oz.) tomatoes with juice
2 large onions, sliced
2 teaspoons salt
1 teaspoon celery seed
1/2 teaspoon pepper
3 tablespoons flour
1 cup chicken broth or stock
  • Arrange chicken pieces in large skillet. 
  • Pour 1 cup Catalina dressing over chicken and cook over low heat. 
  • Turn chicken as needed in order to brown chicken on all sides. 
  • When chicken is browned, add remaining Catalina along with tomatoes, onion, salt, celery seed and pepper. Cover skillet and cook chicken over medium-low heat for 30 minutes or until chicken tests done. When chicken is done, remove from skillet and arrange on serving platter. 
  • Gradually add flour to chicken broth and stir until dissolved. 
  • Pour broth into skillet’s hot liquid and stir constantly, increasing the heat to medium-high. 
  • Cook until mixture forms a thick gravy sauce. 
  • Pour sauce over chicken and serve.

BABY PEA, CHICKEN and RICOTTA TART

BABY PEA, CHICKEN and RICOTTA TART

1 sheet frozen puff pastry, thawed in refrigerator
3/4 cup frozen peas
1 1/2 cup diced cooked chicken
1 cup whole milk ricotta cheese
1 teaspoon grated lemon zest
salt and pepper to taste
Juice of 1 lemon
1/4 cu flat leaf parsley, minced
2 scallions, sliced thin.

  • Preheat oven to 400˚.
  • Place pastry on lined baking sheet.
  • Bake until puffed, 10-13 minutes.
  • Remove from oven and top with parchment paper and an inverted baking sheet.  Bake another 10 minutes until golden brown.
  • Cook peas according to package directions. Reserve 1/4 cup of peas.
  • In a food processor process remaining peas, 3/4 cup chicken pieces and ricotta cheese to make a chunky puree.
  • Stir in lemon zest, salt and pepper.
  • In a small bowl combine the parsley, scallions and remaining peas.  
  • Season with lemon juice and salt.
  • Spread ricotta mixture over pastry and top with parsley mixture.
  • Top with remaining peas and chicken.
  • Cut into pieces and serve immediately.

I had some puff pastry left so made some apple dessert tarts to go with them.

    FRUITY CHICKEN SALAD

    It was 112˚ here today so I wasn’t cooking!! This is my new favorite salad. I added a sliced kiwi and tomato to round it out.

    FRUITY CHICKEN SALAD

    4 cups mixed salad greens
    2 scallions, sliced
    1/4 cup fresh Italian flat parsley, chopped
    2 cups grilled chicken breast tenders, sliced or chopped
    2 cups seedless grapes, sliced in half (red would be more colorful)
    1/4 cup salted peanuts, chopped small
    • Arrange salad greens in a large bowl.
    • In another bowl combine the dressing, scallions and parsley.
    • Add chicken, grapes and peanuts.  Toss until evenly coated.
    • Arrange chicken mixture over greens.
    • Enjoy.

    SOUTHWEST GRILLED CHICKEN

    SOUTHWEST GRILLED CHICKEN
    2 pounds chicken wings
    2 teaspoons ground cumin
    2 teaspoons smoked paprika
    1 teaspoon oregano
    1 teaspoon sea salt
    1/2 teaspoon pepper.
    1/2 teaspoon garlic powder
    1/2 cup hot red pepper jelly

    • Heat gas grill to medium high or a charcoal grill to medium hot fire.
    • Wash and dry chicken wings.
    • Mix spices together until well blended.
    • Sprinkle 2 tablespoons on the spice mixture over chicken pieces.
    • When grill is hot rub the grate with oil and grill chicken 20 minutes or so.
    • Combine remaining spices with jelly.
    • Brush chicken pieces with jelly and cook another 5 minutes or so turning every few minutes until browned and crisp.
    • Let stand 5 minutes.

    NEAPOLITAN CHICKEN

    NEAPOLITAN CHICKEN
    4 boneless, skinless chicken breasts
    1 cup Panko crumbs
    1/2 cup flour
    2 eggs, beaten
    1/8 cup milk
    3 tablespoons butter
    1 cup ricotta cheese
    1 egg, beaten
    2 ounces shredded mozzarella cheese
    2 ounces shredded Parmesan cheese
    4 slices sliced provolone
    3-4 cups marinara sauce
    salt and pepper to taste

    • Preheat oven to 350˚.
    • In a shallow bowl mix together the 2 beaten eggs and milk.
    • In a medium mixing bowl cream together the ricotta cheese, 1 beaten egg, Parmesan cheese and mozzarella cheese. Generously salt and pepper. Set aside.
    • Flatten chicken breasts to uniform size.
    • Bring butter to a melt over medium heat.
    • Coat chicken in flour.
    • Dip chicken in egg wash.
    • Coat in panko crumbs.
    • Brown chicken breasts on both sides.
    • Drain chicken breasts on paper towels.
    • Place half the marinara sauce in a baking dish.
    • Add the chicken breasts.
    • Top with a thin layer of marinara.
    • Spread a generous portion of the ricotta mixture on each chicken breast.
    • Top each breast with a provolone slice.
    • Bake for 20 minutes or until cheese is bubbly.
    • Serve with pasta.

    PARMESAN LEMON CHICKEN with PARMESAN SCALLION RICE

    PARMESAN LEMON CHICKEN
    CHICKEN
    4 boneless, skinless chicken breasts
    3 eggs, beaten
    1/4 cup grated Parmesan
    1 tablespoon fresh parsley
    1/2 teaspoon sea salt
    1/4 teaspoon pepper
    1/2 cup flour
    2 tablespoons butter

    • Preheat oven to 375˚.
    • Flatten chicken.
    • In a shallow bowl combine the eggs, cheese and seasonings.
    • Place flour in another shallow bowl.
    • Melt butter in skillet.
    • Coat chicken with flour.
    • Coat chicken in egg mixture.
    • Brown chicken on both sides.
    • Transfer to a greased baking dish.
    • Bake for 20 minutes.

    SAUCE
    2 green onions, sliced thin
    3 cloves garlic, minced
    1/4 cup white zinfandel
    Juice of 2 lemons
    1/2 cup heavy whipping cream
    3 tablespoons COLD butter, cubed

    • Using drippings from browning chicken, add scallions and garlic, sauteing until tender.
    • Add wine and lemon juice.  Saute until slightly reduced.
    • Add whipping cream and blend well.
    • Add butter cubes and stir until melted and well blended.
    • Serve immediately over chicken and rice.

    PARMESAN SCALLION RICE
    2 cups cooked rice
    1/4 cup Parmesan cheese
    1 green onion, sliced thin 

    • Cook rice as directed.
    • Add scallion and cheese.
    • Blend well.
    • Serve with chicken and top with sauce. 
    Submitted to Cooking Thursday.
    cookingthursday

    SAUCY SPICY GRILLED BBQ CHICKEN

    SAUCY SPICY GRILLED BBQ CHICKEN
    2 pounds chicken wings
    salt & pepper
    1/4 cup ketchup
    2 tablespoons soy sauce
    2 tablespoons brown sugar
    1 tablespoon garlic rice wine vinegar
    1 teaspoon crushed red pepper flakes
    2 green onions, minced

    • Heat gas grill to medium high or a charcoal grill to medium hot fire.
    • Wash and dry chicken wings.
    • Generously salt and pepper the wings.
    • When grill is hot rub the grate with oil and grill chicken 20 minutes or so, turning every few minutes until browned and crisp.
    • In a small bowl whisk together the ketchup, soy sauce, vinegar, sugar, pepper flakes and half of the onions.
    • When wings are done either brush them with the sauce or transfer the wings to a large bowl and toss with sauce.
    • Sprinkle with remaining onions.

    PAN SEARED CHICKEN with BROWNED PARSLEY BUTTER

    PAN SEARED CHICKEN with BROWNED PARSLEY BUTTER
    4 skinless, boneless chicken breasts
    flour for dredging
    4 tablespoons butter
    1 large green onion, sliced thin
    salt, pepper and paprika to taste
    1/4 cup chopped fresh flat leaf parsley
    Juice of 1 lemon
    Juice of 1 lime

    • Place chicken between the folds of a clean cheesecloth towel.  
    • Pound chicken breasts to 1/4 inch thick.
    • Cut each breast in half.
    • Generously season both sides of chicken breasts.
    • Dredge chicken in flour.
    • In a large skillet melt butter over medium high heat.
    • When butter is sizzling, but not browning, add onions and chicken pieces.
    • Generously season AGAIN!
    • Cook chicken 4-5 minutes on each side.
    • Plate chicken and keep warm.
    • Add parsley, lemon and lime juices, cooking until browned. 
    • Pour over chicken pieces.
    • Garnish with parsely.

    BLACKBERRY ORANGE CHICKEN

    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!

    PARSLEY, SAGE, ROSEMARY & THYME CHICKEN

    OUR KraZy kitchen is going on hiatus.  All your favorite recipes will still be here for reference.  Thank you for your readership and following.

    Be sure to stop by 3 Sides of Crazy and check out all my other recipes.

    PARSLEY, SAGE, ROSEMARY & THYME CHICKEN
    6-7 pound chicken
    1/2 cup white wine
    1/2 cup chicken broth
    2 cups baby carrots
    1/4 cup butter, softened
    1/4 cup chopped fresh parsley leaves
    1 tablespoon chopped fresh sage leaves
    2 teaspoons chopped fresh rosemary leaves
    1 tablespoon chopped fresh thyme leaves
    1 small onion, cut into eighths
    4 cloves garlic, minced

    • Preheat oven to 325˚.
    • Generously grease baking dish.
    • Scatter onions, carrots and garlic along the bottom.
    • In a small food processor pulse 3/4 of all the leaves together until well blended.
    • Add butter until well blended.
    • Working from the large cavity end of the bird, use your fingers to loosen the skin form the meat.
    • Using a rubber spatula, place 2/3 of the butter mixture under the skin on both sides of the breast bone.
    • Spread the remaining butter over the outside of the bird.
    • Generously sprinkle the entire bird with salt and pepper.
    • Sprinkle with remaining herbs.
    • Roast 1 1/2 hours or until desired temperature.
    • Remove from pan and let rest 15-20 minutes.
    • Strain vegetables and make gravy with drippings if desired.
    • Carve and serve.

    IT’S TASTE & CREATE TIME – CHICKEN BREASTS IN LEMON SAGE SAUCE

    Taste and Create was started as a food event by Nicole from For the Love of Food.  The whole purpose of Taste and Create was, and has been, and continues to be to create a community of bloggers who test each others’ recipes and share links. The participants of the event are paired together and try a new recipe from one another’s blog.
    This month I was paired with Corina from SEARCHING FOR SPICE. I love being paired with someone I’ve never been paired with before I inevitably learn sooooooo much, and find great new recipes.  I chose her CHICKEN BREASTS IN LEMON SAGE SAUCE recipe which she adapted from The book Fantastico by Gino D’Acampo.  I chose it because it looked sooooooo good and I had some sage that was left from when I made the PARSLEY, SAGE, ROSEMARY & THYME CHICKEN.  I converted the metrics for my use.
    Ingredients – Serves 2
    2 chicken breasts
    1 lemon, juiced and divided
    1 tablespoon flour
    1 clove garlic, crushed
    1/2 teaspoon fennel (optional)
    3/4 cup chicken stock
    1 egg yolk
    1 teaspoon sage
    Salt
    Black pepper
    Olive oil
    • Make a paste with the flour, garlic and lemon juice.   
    • Coat the chicken with the paste and leave for half an hour.
    • Put a little olive oil in a sauce pan.   
    • Scrape the paste off the chicken and keep for the next step.   I forgot to scrape off the paste, but it worked well as a coating and hubby enjoyed it so I guess you could do it either way.  Fortunately my pan wasn’t too hot that it burned and all worked out well.
    • Add the chicken and the fennel seeds to the pan and fry the chicken on each side.  I also omitted the fennel seeds – thought I had some, but didn’t after all.
    • If the paste is quite thick, thin it with a little water or stock then add it to the pan and stir with a wooden spoon. Since I messed up above, I did add a little stock (thought about using wine, but didn’t want to mess with her recipe since it smelled perfect).
    • Then add the rest of the stock, sage, salt and pepper. 
    • Bring to the boil then lower to a very gentle simmer for about 20 minutes.  
    • Mix the egg yolk with a little lemon juice.    
    • Remove the chicken from the pan.   
    • Stir in the lemon juice.  Keep stirring as it thickens, but don’t let it boil.
    • Serve the sauce over the chicken with rice or potatoes and vegetables.

    KIWI ORANGE GLAZED CHICKEN with SCALLION RICE PILAF


    KIWI ORANGE GLAZED CHICKEN with SCALLION RICE PILAF
    1 roasting chicken (6-7 pounds)
    3 oranges
    1/4 cup honey
    2 cloves garlic, minced
    4 green onions, sliced and divided

    1 tablespoon safflower oil
    1 teaspoon sea salt, divided

    1/2 teaspoon ground ginger
    1/2 teaspoon roasted corriander, ground
    1/2 teaspoon white pepper
    1 cup uncooked rice
    1/2 cup cashews, chopped
    2 tablespoons fresh parsley

    • Preheat oven to 350 degrees˚.  
    • Quarter 1 orange, set aside.
    • Grate 1/2 teaspoon zest and juice remaining oranges to 1/2 cup.
    • In a small saucepan bring juice, honey and zest to a slow boil.
    • Cook about 5 minutes until slightly thickened.  Remove from heat.
    • Thinly slice scallions.
    • Place chicken in roasting pan.
    • Fill cavity with orange quarters and scallion slices.
    • In a small food processor combine oil, salt, pepper, garlic, ginger and corriander until well blended.
    • Rub over chicken.
    • Roast 1 hour 45 minutes.
    • Brush reserved honey mixture all over chicken.
    • Roast another 15-20 minutes or until 180˚.
    • Meanwhile prepare rice according to package directions.
    • Add remaining salt.
    • Stir in sliced scallions, cashews and parsley.