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Care to share some favorite chicken recipes? We're always looking for new ways with chicky. :o)
- Thread starter pat-nocal
- Start date
My favorite from Gail's - Spicy Garlic Chicken Pizza
Spicy Garlic Chicken Pizza
(adapted from a recipe from Susan/MI)
3/4 lb. boneless skinless chicken breast
1/2 c sliced green onion
2 cloves garlic, minced
2 T rice or white vinegar
2 T ketcamp manis (Indonesian sweet soy sauce)
2 T olive or cooking oil
1/2 t crushed red pepper or 1/4 t ground red pepper
1/4 t black pepper
1 T corn starch
1 - 12" Italian bread shell (Boboli works well)
1/2 c shredded mozzerella
1/2 c shredded monterey jack
1/4 cup diced red bell pepper
1/4 cup diced pineapple
Rinse chicken and pat dry. Cut into 1/2" pieces.
Combine 1/4 c green onion, garlic, vinegar, soy, 1 T oil, red pepper and black pepper in large mixing bowl. Add chicken, stir to coat. Let mixture stand for 30 minutes at room temperature. Drain, reserving liquid.
Heat remaining oil in a large skillet, add chicken. Cook and stir chicken in hot oil over medium heat about 3 minutes or until tender and no longer pink.
Stir cornstarch into reserved liquid. Add mixture to skillet. Cook and stir until mixture is thickened and bubbly.
Spoon mix evenly on pizza crust. Sprinkle with cheese, remaining green onions, red pepper and pineapple. Bake uncovered, in a 400 degree oven, 14 minutes.
ENJOY!
Spicy Garlic Chicken Pizza
(adapted from a recipe from Susan/MI)
3/4 lb. boneless skinless chicken breast
1/2 c sliced green onion
2 cloves garlic, minced
2 T rice or white vinegar
2 T ketcamp manis (Indonesian sweet soy sauce)
2 T olive or cooking oil
1/2 t crushed red pepper or 1/4 t ground red pepper
1/4 t black pepper
1 T corn starch
1 - 12" Italian bread shell (Boboli works well)
1/2 c shredded mozzerella
1/2 c shredded monterey jack
1/4 cup diced red bell pepper
1/4 cup diced pineapple
Rinse chicken and pat dry. Cut into 1/2" pieces.
Combine 1/4 c green onion, garlic, vinegar, soy, 1 T oil, red pepper and black pepper in large mixing bowl. Add chicken, stir to coat. Let mixture stand for 30 minutes at room temperature. Drain, reserving liquid.
Heat remaining oil in a large skillet, add chicken. Cook and stir chicken in hot oil over medium heat about 3 minutes or until tender and no longer pink.
Stir cornstarch into reserved liquid. Add mixture to skillet. Cook and stir until mixture is thickened and bubbly.
Spoon mix evenly on pizza crust. Sprinkle with cheese, remaining green onions, red pepper and pineapple. Bake uncovered, in a 400 degree oven, 14 minutes.
ENJOY!
I'll post REC: Sylvia/Montreal's Cafe Chicken... I don't think she'll mind, and it always get raves!
CAFE CHICKEN
A Canadian Living recipe.
Serve with rice and your favourite green
vegetable.
1/4 cup strong coffee
1/4 cup ketchup
2 T packed brown sugar
2 T Worcestershire sauce
1 T vinegar
1 T lemon juice
4 chicken legs (I used boneless thighs)
In a small saucepan or microwaveable measure,
combine all ingredients except chicken and
bring to a boil. Reduce heat to low and
simmer for 5 minutes. (Or, microwave at High
for 2 to 3 minutes, stirring once.)
Arrange chicken in single layer in shallow
baking dish; pour sauce over chicken. Cover
and marinate in refrigerator for 1 - 8 hours.
(I skipped the marination.) Bake in 375 F
(190 C) oven for 45 to 50 minutes, basting
often with sauce or until golden brown and
juices run clear when chicken is pierced with
fork.
Makes 4 servings.
CAFE CHICKEN
A Canadian Living recipe.
Serve with rice and your favourite green
vegetable.
1/4 cup strong coffee
1/4 cup ketchup
2 T packed brown sugar
2 T Worcestershire sauce
1 T vinegar
1 T lemon juice
4 chicken legs (I used boneless thighs)
In a small saucepan or microwaveable measure,
combine all ingredients except chicken and
bring to a boil. Reduce heat to low and
simmer for 5 minutes. (Or, microwave at High
for 2 to 3 minutes, stirring once.)
Arrange chicken in single layer in shallow
baking dish; pour sauce over chicken. Cover
and marinate in refrigerator for 1 - 8 hours.
(I skipped the marination.) Bake in 375 F
(190 C) oven for 45 to 50 minutes, basting
often with sauce or until golden brown and
juices run clear when chicken is pierced with
fork.
Makes 4 servings.
LOL- I am honored to be asked.....here it is
I made sure to specify low sodium soy sauce (I use Kikkoman) and low sodium chicken broth so the result is not too salty.
GARLIC ROASTED CHICKEN (serves 3-4)
1 large chicken (as close to 5 lbs as possible), washed and giblets removed
3 large heads garlic, cloves seperated but not peeled
1/2 small onion, peeled
1 large sprig fresh Rosemary or 1 T dried
1 small carrot
14 oz can LOW SODIUM chicken broth
1 cup good white wine- Chardonnay or Savignon Blanc
3/4 cup good LOW SODIUM soy sauce
pepper to taste
Pre heat oven to 350°. Put chicken in a roasting pan. Scatter garlic cloves around the bottom of pan. Stuff onion, carrot and rosemary into chicken cavity. Pour in succession over the top of the chicken: chicken broth, wine, soy sauce. Sprinkle with pepper. Roast for 1-1/2 hours, basting with the juice every 15 minutes. Slice and serve with several garlic cloves (skin slides off when you pop them in your mouth) and the juice.
I made sure to specify low sodium soy sauce (I use Kikkoman) and low sodium chicken broth so the result is not too salty.
GARLIC ROASTED CHICKEN (serves 3-4)
1 large chicken (as close to 5 lbs as possible), washed and giblets removed
3 large heads garlic, cloves seperated but not peeled
1/2 small onion, peeled
1 large sprig fresh Rosemary or 1 T dried
1 small carrot
14 oz can LOW SODIUM chicken broth
1 cup good white wine- Chardonnay or Savignon Blanc
3/4 cup good LOW SODIUM soy sauce
pepper to taste
Pre heat oven to 350°. Put chicken in a roasting pan. Scatter garlic cloves around the bottom of pan. Stuff onion, carrot and rosemary into chicken cavity. Pour in succession over the top of the chicken: chicken broth, wine, soy sauce. Sprinkle with pepper. Roast for 1-1/2 hours, basting with the juice every 15 minutes. Slice and serve with several garlic cloves (skin slides off when you pop them in your mouth) and the juice.
No it's more like a glaze
It just coats the chicken. There's maybe a few spoonfulls of sauce at the bottom of the pan.
You could serve it with rice, but I don't. I am not sure I'd like the sweet maple with rice. I just serve it with the beans and corn, a salad, a green veggie.
It just coats the chicken. There's maybe a few spoonfulls of sauce at the bottom of the pan.
You could serve it with rice, but I don't. I am not sure I'd like the sweet maple with rice. I just serve it with the beans and corn, a salad, a green veggie.