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Your favorite ways to prepare chicken-Please Post
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Re: Your favorite ways to prepare chicken-Please Post
This is awesome...
Mimi's Sticky Chicken
©Mimi Hiller, 1985-2001
This is the best and easiest roast chicken you've ever tasted. It seems a little strange, but it's the only one my family will eat, and company loves it, too!
2 teaspoons salt
1 teaspoon paprika
3/4 teaspoon cayenne pepper
1/2 teaspoon onion powder
1/2 teaspoon thyme
1/2 teaspoon white pepper
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1 whole roasting chicken, about 3 pounds
1 cup chopped onions
Combine all spices (first 8 ingredients) in small bowl.
Rinse chicken, inside and out. Drain well.
Rub spice mixture over skin and the inside of chicken.
Place in a resealable plastic bag, seal and refrigerate overnight.
When ready to roast, stuff cavity with onions.
Place chicken breast side down in roasting pan.
Roast uncovered at 250ºF (that's not a typo...it's really 250º! Anything over 225º is safe as long as the chicken reaches an internal temperature of at least 155º, which this does, and more) for about 5 hours. Baste occasionally with pan juices or until pan juices start to caramelize on bottom of pan and chicken is golden brown.
Serves 4.
Mimi's Sticky Chicken
©Mimi Hiller, 1985-2001
This is the best and easiest roast chicken you've ever tasted. It seems a little strange, but it's the only one my family will eat, and company loves it, too!
2 teaspoons salt
1 teaspoon paprika
3/4 teaspoon cayenne pepper
1/2 teaspoon onion powder
1/2 teaspoon thyme
1/2 teaspoon white pepper
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1 whole roasting chicken, about 3 pounds
1 cup chopped onions
Combine all spices (first 8 ingredients) in small bowl.
Rinse chicken, inside and out. Drain well.
Rub spice mixture over skin and the inside of chicken.
Place in a resealable plastic bag, seal and refrigerate overnight.
When ready to roast, stuff cavity with onions.
Place chicken breast side down in roasting pan.
Roast uncovered at 250ºF (that's not a typo...it's really 250º! Anything over 225º is safe as long as the chicken reaches an internal temperature of at least 155º, which this does, and more) for about 5 hours. Baste occasionally with pan juices or until pan juices start to caramelize on bottom of pan and chicken is golden brown.
Serves 4.
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Re: Your favorite ways to prepare chicken-Please Post
This is a Weight Watcher's recipe, but it's sooooooo delicious!
Chicken Cheese Rolls
4 thin sliced chicken cutlets
4 slices lean deli ham (I use Boar's Head)
2 slices low salt Muenster cheese
4 stalks of asparagus (optional, but I like it!)
3 table spoons Italian style bread crumbs
1/2 cup low sodium chicken broth
1 tsp butter
Butter flavored Pam cooking spray
Top each cutlet with a slice of ham, 1/2 a slice of cheese, and 1 asparagus stalk (cut in half to fit). Roll up and secure with a toothpick.
Spread the bread crumbs on a plate. Spray each chicken roll lightly with Pam and roll in bread crumbs, pressing down to coat.
Spray a large nonstick skillet with Pam and set over medium heat. Add chicken rolls and saute until brown on all sides (about 5 minutes). Add broth and butter, and bring to a boil. Cover the pan, reduce to low heat and simmer until the chicken is cooked through and the sauce thickens (about another 5-6 minutes).
I serve this with brown rice.
For anyone counting, each roll is 4 points.
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Chicken Cheese Rolls
4 thin sliced chicken cutlets
4 slices lean deli ham (I use Boar's Head)
2 slices low salt Muenster cheese
4 stalks of asparagus (optional, but I like it!)
3 table spoons Italian style bread crumbs
1/2 cup low sodium chicken broth
1 tsp butter
Butter flavored Pam cooking spray
Top each cutlet with a slice of ham, 1/2 a slice of cheese, and 1 asparagus stalk (cut in half to fit). Roll up and secure with a toothpick.
Spread the bread crumbs on a plate. Spray each chicken roll lightly with Pam and roll in bread crumbs, pressing down to coat.
Spray a large nonstick skillet with Pam and set over medium heat. Add chicken rolls and saute until brown on all sides (about 5 minutes). Add broth and butter, and bring to a boil. Cover the pan, reduce to low heat and simmer until the chicken is cooked through and the sauce thickens (about another 5-6 minutes).
I serve this with brown rice.
For anyone counting, each roll is 4 points.
Member since
Re: Your favorite ways to prepare chicken-Please Post
chicken cutlets...
cut the breast in half to make it thinner...
dip in a bowl of milk
press into breadcrumbs
fry...with a little bit of olive oil
cut the breast in half to make it thinner...
dip in a bowl of milk
press into breadcrumbs
fry...with a little bit of olive oil
Member since
Balsamic Chicken
2 tblspoons olive oil
6 boneless chicken breasts
1 onion sliced
ground black pepper to taste
garlic salt to taste
1/2 to 3/4 cup balsamic vinegar
1 (14.5 ounce) can diced tomatoes
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
1/2 teaspoon thyme
Season chicken breasts with ground pepper and garlic salt. Heat olive oil in a pan and brown the onion and seasoned chicken breasts.
when chicken is lightly browned add everything else. Let simmer until chicken is done, approx. 15 minutes.
Great over pasta.![]()
6 boneless chicken breasts
1 onion sliced
ground black pepper to taste
garlic salt to taste
1/2 to 3/4 cup balsamic vinegar
1 (14.5 ounce) can diced tomatoes
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
1/2 teaspoon thyme
Season chicken breasts with ground pepper and garlic salt. Heat olive oil in a pan and brown the onion and seasoned chicken breasts.
when chicken is lightly browned add everything else. Let simmer until chicken is done, approx. 15 minutes.
Great over pasta.
Member since
Re: Balsamic Chicken
This one can also go in your quick dinner thread...I don't totally follor the recipe...I use the spices to taste and black olives not green. Very simple to make and one skillet!!!
2 to 3lb chicken, cut up
3 tbsp olive oil
5 cloves garlic, chopped
3 yellow onions, chopped
3 c tomatoes (fresh or canned), chopped
1 6oz jar green stuffed olives
OR 3/4 c salad olives
Black pepper, to taste
1 tbsp dried oregano (or 2 tbsp chopped fresh)
1 c dry red wine
Salt, to taste
Brown chicken in olive oil. Remove chicken and saute garlic and onions until tender. Add tomatoes and olives and saute until tomatoes (if fresh) are soft. Add pepper, oregano, wine, and chicken.
Cover and simmer about 30 minutes, or until tender. Taste for salt, as the olives are salty.
2 to 3lb chicken, cut up
3 tbsp olive oil
5 cloves garlic, chopped
3 yellow onions, chopped
3 c tomatoes (fresh or canned), chopped
1 6oz jar green stuffed olives
OR 3/4 c salad olives
Black pepper, to taste
1 tbsp dried oregano (or 2 tbsp chopped fresh)
1 c dry red wine
Salt, to taste
Brown chicken in olive oil. Remove chicken and saute garlic and onions until tender. Add tomatoes and olives and saute until tomatoes (if fresh) are soft. Add pepper, oregano, wine, and chicken.
Cover and simmer about 30 minutes, or until tender. Taste for salt, as the olives are salty.
Member since
Re: Balsamic Chicken
Made this last night - also quick and easy (I eat dinenr at 9pm - so they have to be quick and easy on the week days!)
4 boneless, skinless chicken breast halves
6 tablespoons butter
1 tablespoon oil
1/2 pound mushrooms, minced
1/4 cup flour
Salt and pepper to taste
1/3 cup white wine
2 tablespoons port wine (I used white wine)
1/2 pound Mozzarella cheese
Preheat oven to 400 degrees. Heat 2 tablespoons butter in skillet; saute mushrooms until tender. Season with salt and pepper; set aside.
Combine flour, salt, and pepper. Dust chicken breasts with flour mixture.
Heat remaining butter and oil in large skillet. Saute chicken just until done. Arrange breasts in shallow baking pan.
Spoon mushrooms over chicken. Add both wines to the skillet; de?glaze the pan. Pour over chicken. Top each breast with cheese. Place in oven just until cheese melts.
4 boneless, skinless chicken breast halves
6 tablespoons butter
1 tablespoon oil
1/2 pound mushrooms, minced
1/4 cup flour
Salt and pepper to taste
1/3 cup white wine
2 tablespoons port wine (I used white wine)
1/2 pound Mozzarella cheese
Preheat oven to 400 degrees. Heat 2 tablespoons butter in skillet; saute mushrooms until tender. Season with salt and pepper; set aside.
Combine flour, salt, and pepper. Dust chicken breasts with flour mixture.
Heat remaining butter and oil in large skillet. Saute chicken just until done. Arrange breasts in shallow baking pan.
Spoon mushrooms over chicken. Add both wines to the skillet; de?glaze the pan. Pour over chicken. Top each breast with cheese. Place in oven just until cheese melts.
