Category: POULTRY

• Toss  chicken with 1 1/2 tablespoons safflower oil, cornstarch and baking soda.
• Cover and marinate 1 hour.
• Remove from refrigerator 15 minutes before cooking.

• Heat Wok or large frying pan over high heat.
• Add remaining oil to pan.
• When hot, add chicken and saute until golden.
• Add salt.
• Stir in oyster sauce.
• Transfer to bowl and set aside.
• Return  wok to high heat and add peas, stir frying 2-3 minutes until tender crisp.
• Stir in chicken.
• Serve over rice with soy sauce.

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

• 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
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
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
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. 

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
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
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!