Veronica's Garden

CHICKEN RECIPES

OUTRAGEOUS CHICKEN WINGS AND LEGS

Serves 8

What you need:

14-16 pieces of either chicken wings/legs or both

1/3 cup ketchup

2/3 cup sugar

1/3 cup soy sauce

½ tsp salt

2 tsp ground ginger

3/8 tsp garlic powder

How to:

Preheat oven to 350 degrees.   Put chicken in a foil-lined baking pan,  Mix remaining ingredients together and pour over chicken.  Bake covered for 1 ½ hours, then turn oven up to 400 degrees for last ½ hour.  Halfway during cooking, turn chicken. Bake uncovered for last ½ hour to allow to brown.

CHICKEN MARSALA

Serves 6

What you need:

4 whole skinless/boneless chicken breasts

Seasoned bread crumbs

Salt and pepper to taste

2 tbsp sugar

3 tbsp flour

1 8 oz can mushrooms, sliced

2 eggs

½ cup milk

½ cup Marsala wine

2 tbsp butter OR olive oil

1 16 oz, cans chicken broth

How to:

Preheat oven to 350.  Cut chicken breasts in half and then cut again in small thin pieces.  Mix eggs and milk together and coat chicken.  Dip in bread crumbs.  Heat oil or butter then lightly sauté chicken.

Remove chicken from pan.  Drain mushrooms and sauté in butter.  Add salt, pepper, sugar and flour.  Saute for 5 minutes.  Then add marsala.  Hheat until slightly thick and then add 1 can chicken broth.  Return chicken to pan and simmer for 10 minutes.  IF NECESSARY, add equal parts more Chicken Broth and Marsala Wine if chicken appears to dry out while simmering.

Put chicken in oven-proof serving dish or baking pan and bake for 25 minutes, covered. 

For big batch/buffet size:  use 2 bottles of Marsala wine and 3 or more cans of chicken broth in a large pan or 2 small pans.

Turkey Cutlets with Honey-Lime Sauce

Serves 4

What you need:

1 egg

1/2 cup bread crumbs

4 turkey breast cutlets sliced thin

2 tbsp butter

¾ cup chicken broth

1 tsp cornstarch

2 tbsp honey

1 tsp lime juice

Dash red pepper flakes

How to:

Beat egg in shallow bowl.  Place bread crumbs on waxed paper.  Dip cutlets into egg then bread crumbs.  Melt 1 tbsp of butter in large non-stick skillet over medium-high heat.  Add cutlets and sauté 1-2 minutes on each side until fully cooked.  Remove from skillet and keep warm.  Meanwhile mix broth with cornstarch, honey, lime and pepper flakes.  Add to skillet and cook over medium heat about 1 minute stirring until slightly thickened.  Return cutlets to pan and simmer for 10 minutes.

Serve with noodles or rice.

CHICKEN WITH SUN-DRIED TOMATOES AND ARTICHOKES

Serves 6

What you need:

4 skinned, boneless chix breast halves, halved again and cut thin

1/8 tsp salt

¼ cup all purpose-flour

1 tbsp olive oil

1/3 cup dry white wine

1 can low-sodium chix broth – reserve 2 tbsp and mix with 1 ½ tsp cornstarch

1 jar 6 oz marinated artichoke hearts in oil, drained…save oil for salad dressing

1 jar oil-packed sun-dried tomatoes, drained…save oil for salad dressing

1 tbsp parsley

Fresh ground pepper to taste

How to:

Season chicken with salt, then coat with flour, shaking off excess.  Heat oil in large skilled.  Add chicken and cook 30 seconds or until lightly browned.  Remove chicken and keep warm.  Add broth, artichokes and tomatoes to skillet and bring to a boil.  Stir in cornstarch mixture and continue to boil for 2-3 minutes, then add chicken back to pan…simmer on low for additional 5 minutes.  Serve by pouring sauce over chicken and sprinkling with parsley and pepper.  Serve with Goya rice.

Chicken Breasts with Ricotta Cheese

Serves 2

What you need:

Salt and pepper
Garlic powder
2 tablespoons olive oil
1/2 cup

2 plum tomatoes, seeded and diced
1/4 cup grated mozzarella cheese
2 tablespoons fresh basil, julienned

How to:

Cut the chicken breast in half horizontally.
Season with salt, pepper, and garlic powder.

Preheat oven to 400 degrees F.
Heat the oil in a skillet over medium-high heat.
Add the chicken breast and sauté for 2-3 minutes per side.
Transfer the chicken to a baking dish.

In a small bowl, combine the ricotta and Parmesan and season with salt and pepper.
Evenly divide the cheese mixture on top of each chicken breast.
Top with the plum tomatoes and the mozzarella cheese.
Bake for 10 to 12 minutes.
Before serving, top each portion with 1 tablespoon of fresh basil.

HONEY GLAZED CHICKEN THIGHS

Serves 12

What you need:

7 lbs chicken thighs on bone, skinless

1 ½ cups honey

¾ cup butter (do not substitute margarine)

½ prepared mustard (I actually use Coleman’s Dry Mustard – like the taste better)

1 Tbsp Curry powder

Freezer bags

How to:

NOTE:   These are still good if prepared, cooked and eaten same day BUT they are even better if they are frozen before cooking.   Bake it unthawed to allow sauce time to caramelize before chicken becomes overcooked.

Combine honey, butter, mustard, curry, and salt in medium saucepan. Cook, stirring over medium heat until all ingredients dissolve into smooth sauce, about 3 minutes.   Cool.

While sauce is cooling, rinse and divide chicken evenly among freezer bags.  Divide cooled sauce evenly over chicken.  Seal and freeze.

Thaw bag in refrigerator just long enough to remove easy from freezer bag.  Place frozen chicken in an ungreased baking pan.  Bake at 350˚ for 45 minutes.  Remove dish from oven, separate chicken pieces and place them meaty side down for 1 ½ hours longer when the sauce has browned and is thick and sticky.

BALSAMIC GLAZED CHICKEN

Serves 4

What you need:

• 1/2 c. balsamic vinegar
• 2 tbsp. honey
• 1 1/2 tbsp. whole-grain mustard
• 3 cloves garlic, minced
• kosher salt
• Freshly ground black pepper
• 4 bone-in, skin-on chicken thighs
• 2 c. baby red potatoes, halved (quartered if large)
• 1 tbsp. chopped fresh rosemary
• 2 tbsp. extra-virgin olive oil
• 3-4 rosemary sprigs, for skillet

How to:

1. Preheat oven to 425 degrees F. In a large bowl, combine balsamic, honey, mustard, and garlic and season with salt and pepper. Whisk until combined. Add chicken thighs and toss until fully coated, then transfer to the fridge to marinate at least 20 minutes and up to 1 hour.
2. Meanwhile, prep potatoes: In a medium bowl, add potatoes and rosemary and season with salt and pepper. Add 1 tablespoon olive oil and toss until combined. Set aside.
3. In a large skillet over medium-high heat, heat remaining tablespoon oil. Add chicken and marinade and sear, skin side down, 2 minutes, then flip and sear 2 minutes more. Add potatoes to skillet, nestling them between chicken, and rosemary sprigs.
4. Transfer to the oven and bake until potatoes are tender and chicken is cooked through, 20 minutes. (If potatoes need longer to cook, transfer chicken to a cutting board to rest and continue cooking until tender.)
5. Serve chicken and potatoes with pan drippings.

Chicken Maque Choux (pronounced Mock-Shoe)

Serves 4-6

What you need:

How to:

Preheat oven to 375°.  Combine the first 7 ingredients (garlic powder through black pepper).  Rub on chicken.

Heat oil in large skillet.  Add chicken and cook until crispy browned, about 8 mins per side.  Transfer to plate.  Add corn, onions, tomatoes and peppers to skillet to soak up the crispy brown bits in pan.  Transfer mixture to a 13x9" pan, place chicken on top.  Cover and bake 15 minutes.  Uncover and bake an additional 16 minutes.

Lemon Chicken Breasts with Tomato Basil Salsa

Serves 4-8

What you need:

How to:

To make salsa, combine all of the ingredients in a bowl and mix well.  Set aside. 

To prepare chicken, combine flour, lemon zest, salt and pepper on a plate.  Using a fork mix together.  Wash chicken breasts and pat dry.  Dredge each fillet in flour mixture, coating both sides.  Set aside.

Heat large saute pan over medium heat, add EVOO to cover bottom of pan.  Add chicken in batches, cooking each side until lightly golden, about 2 mins each side.  Before removing chicken from pan, squeeze generous amounts of lemon juice over each piece.

Serve topped with salsa.

Lemon Chicken with Cherry Tomatoes

Serves 4

What you need:

1 lb chicken cutlets -pounded
4 tbsp extra virgin olive oil
2 tbsp flour
2 cups beef stock or chicken stock
2 cups cherry tomatoes - halved
1/2 cup parsley - chopped
Salt and Pepper to taste
Zest from 1 lemon
Juice from 1 lemon

How to:

Season chicken with a pinch of salt and pepper on each side.  Coat in flour making sure to shake off any excess.  Heat 2 tbsp of olive oil in large pan and sear cutlets on each side...transfer to a plate.  Work in batches not to overcrowd the pan and add oil in between if necessary.  De-glaze the pan with beef/chick stock, scrape all bits from bottom and allow sauce to reduce for 10 minutes.


Return chicken to pan with the tomatoes and allow everything to simmer together until tomatoes release their juices and sauce has reduced, about 20 minutes.  Remove from heat, stir in lemon zest and juice, adjust seasonings and serve sprinkled with parsley.