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1hour Maincourse

This document contains recipes for three chicken dishes: 1) Deviled Chicken and Grilled Stone Fruit, which involves marinating chicken in a spice mixture before grilling and grilling stone fruit to serve alongside a balsamic reduction sauce. 2) Baked Chicken Breasts with Parmesan-Garlic Crust, which coats chicken breasts in a breadcrumb and Parmesan mixture before baking until cooked through. 3) Zesty Caribbean Chicken Breast, which involves marinating chicken in a citrus, spice and herb mixture before grilling or broiling until cooked.

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rnavela
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23 views3 pages

1hour Maincourse

This document contains recipes for three chicken dishes: 1) Deviled Chicken and Grilled Stone Fruit, which involves marinating chicken in a spice mixture before grilling and grilling stone fruit to serve alongside a balsamic reduction sauce. 2) Baked Chicken Breasts with Parmesan-Garlic Crust, which coats chicken breasts in a breadcrumb and Parmesan mixture before baking until cooked through. 3) Zesty Caribbean Chicken Breast, which involves marinating chicken in a citrus, spice and herb mixture before grilling or broiling until cooked.

Uploaded by

rnavela
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Deviled Chicken and Grilled Stone Fruit

1/4 cup extra-virgin olive oil (EVOO), plus more for drizzling. 4 cloves garlic, grated 2 tablespoons Worcestershire sauce 2 tablespoons spicy brown or Dijon mustard 1 tablespoon sweet smoked Paprika 1 tablespoon hot pepper sauce 2 to 2 1/2 pounds skinless, boneless chicken breasts or thighs 4 stone fruits (such as plums, nectarines or peaches), pitted Salt and Pepper 1/2 cup balsamic vinegar 2 tablespoons brown sugar 2 sprigs rosemary, leaves stripped and chopped 1. preheat a grill or grill pan to medium high. In a large bowl, combine 1/4 cup EVOO and the garlic, Worcestershire sauce, mustard, paprika and hot pepper sauce. Add the chicken, turn to coat evenly and let marinate for 15 minutes. Grill, turning once, until the juices run clear when the chicken is pierced, about 5 minutes on each side. 2. Drizzle the stone fruits with EVOO and season with salt and pepper. Place on a grill, without touching the chicken, and cook until grill marks appear, 5 to 6 minutes on each side. 3. In a small saucepan, bring the vinegar, brown sugar and rosemary to a boil. Lower the heat and simmer until reduced by about half, 6 to 7 minutes (watch carefully to avoid burning). Serve the chicken with the fruit alongside and drizzle the sauce over both.

BAKED CHICKEN BREASTS WITH PARMESAN-GARLIC CRUST (To make fresh bread crumbs, process 2 slices of hearty white sandwich bread in a food processor until coarsely ground) 1 cup bread crumbs, preferably fresh. cup grated Parmesan cheese 3 garlic cloves, minced 2 tablespoons extra-virgin olive oil teaspoon salt Pepper 4 boneless, skinless chicken breasts (I6 to 7 ounces each) trimmed. 1/4 cup minced fresh basil. 1/4 cup mayonnaise Lemon wedges for serving. 1. Adjust oven rack to upper-middle position and heat oven to 425 degrees. Combine bread crumbs. Parmesan, garlic, oil, salt and pepper to taste in bowl. 2. Pat chicken dry with paper towels and transfer to 13 by 9 inch baking dish. Combine basil and mayonnaise in small bowl and spread mixture evenly over chicken. Sprinkle bread-crumb mixture over mayonnaise, pressing lightly to adhere. 3. Bake until crumbs are golden brown and instant read thermometer inserted in thickest part of chicken registers 160 degrees 18 to 22 minutes. Serve with lemon wedges.

Zesty Caribbean Chicken Breast


1/4 cup Crisco Oil 1 tsp grated lemon peel 1/4 cup lemon juice 1 tablespoon paprika 1 tablespoon honey 1 teaspoon garlic salt 1 teaspoon ginger 1 teaspoon dried oregano leaves 1/4 teaspoon hot pepper sauce 6 boneless, skinless chicken breast halves (about 1 1/2 lbs.) lemon slices (optional) Parsley springs (optional) 1. Combine Crisco Oil, lemon peel, lemon juice, paprika, honey, garlic salt, ginger, oregano and hot pepper sauce in shallow baking dish. Stir well. Add chicken. Turn to coat. Refrigerate 30 minutes or up to 4 hours. Turn occasionally. 2. Heat broiler or prepare grill. 3. Remove chicken from marinade. Broil or grill 5 to 10 minutes per side or until center is no longer pink. Garnish with lemon slices and parsley, if desired.

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