How about chicken?
Garlicky Baked Chicken
1 Tbsp paprika (used Hungarian paprika, sweet)
8 chicken thighs (removed skin)
3 garlic cloves, pressed
1/4 cup olive oil
3 Tbsp fresh lemon juice
pinch of oregano
salt and pepper to taste
Rub the paprika, salt, and pepper well into the chicken pieces. In a small bowl, mix together the garlic, oil, and lemon juice. Put the chicken in a glass or ceramic roasting pan and pour the marinade over it. Turn the chicken with tongs to coat it completely, then cover and refrigerate overnight.
Bring to room temperature before baking. Preheat the oven to 400̊F. Sprinkle the chicken with oregano. Put the uncovered roasting pan with the chicken in the oven and roast for 40 minutes, turning the pieces once. Serve on a bed of watercress.
Yields four servings of 1.7g of carbohydrate each.
Source: The Low-Carb Cookbook by Fran McCullough
Pat’s notes: Delicious! Didn’t marinate at all, just popped right into the oven. Was great with roasted cauliflower and a tossed salad with blue cheese.
Made dish again and spread about 1 cup mixed olives (Kalamata, large green, and California black olives) over top. Was terrific. Great served with Mushroom Rice.
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Artichoke and Cheese Stuffed Chicken Breasts
4 boneless, skinless chicken breast halves
1-1/2 cups grated Monterey Jack cheese
1/3 cup softened cream cheese
1 tbsp. chopped shallot
2 tsp. chopped parsley
1 tsp. dijon mustard
1/2 cup chopped marinated artichoke hearts
1/2 cup flour
1/2 tsp salt
freshly ground pepper, to taste
1 egg
1/2 cup seasoned dry bread crumbs
1/4 cup vegetable oil
Pound the chicken breast halves until 1/4 inch thick. Mix together the cheeses, shallot, parsley, mustard and chopped artichoke hearts. Place 1/4 of the mixture at each end of the chicken breast. Roll up, folding in sides to seal in filling. Combine the egg and water in one bowl. Place the flour and bread crumbs in two separate bowls. Dip the rolled chicken first into the flour, then into the egg wash, followed by the bread crumbs.
Preheat oven to 350 F. Pour oil into a 9x13 baking dish; place dish in oven for 10 minutes. Remove pan from oven; using tongs, carefully roll chicken breasts in the hot oil. Arrange the chicken breasts on pan and bake for approx. 35 minutes, or until golden brown and chicken is cooked through. Source: Michelle in Victoria @ Gails.
Pat’s notes: good served with a bunch of spinach sauteed a few minutes with olive oil and garlic.
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Honeyed Chicken
1/4 cup butter
1/2 cup honey
1/4 cup prepared mustard, like French’s, Dijon works great too
1 tsp salt
1 to 2 tsp curry powder
optional: 1 tablespoon chutney
2-1/2 to 3 lb. chicken cut up, or use parts you like*
Melt butter in shallow baking dish, stir in honey, mustard, salt and curry. Roll chicken in butter mixture to coat all sides, then arrange, meaty side up, in a single layer in same dish. Bake at 350 degrees for one hour or until chicken is tender (if using breasts only they may not take the full hour, start checking them after about 30 minutes depending on the size of the pieces). Occasionally baste chicken with mixture in dish.
Pat’s notes: *I usually use thighs, legs, drumsticks, breasts or drummettes. The drummettes are very nice -- kids love them (adults too). Good served with steamed rice and a tossed green salad or steamed veggie of your choice.
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Glazed Orange Hoisin Chicken
Serves 4
Marinade:
3 tbsp hoisin sauce
1 tsp chile paste with garlic
1/3 cup soy sauce
1 tbsp honey
1 tbsp dark sesame oil
2 tbsp finely chopped fresh ginger
1/4 cup Dundee orange marmalade
1 3-1/2 to 4-1/2 lb. fresh chicken, cleaned, patted dry, and cut into quarters
Garnish:
2 tbsp finely chopped scallions
orange slices
Combine all the marinade ingredients except the marmalade in a large non-aluminum bowl. Add the marmalade and whisk the marinade well. Taste for seasoning.
Add the chicken quarters to the marinade and coat all the pieces evenly. Cover and marinate the chicken for 30 minutes to 2 hours in the refrigerator, turning it once or twice.
Preheat oven to 425º. Place the chicken quarters skin side up in a large shallow roasting pan and roast for 50 to 55 minutes or until the chicken is golden brown. Baste it with the juices once or twice while it is roasting.
To serve, remove the chicken from the pan and degrease the drippings. Arrange the chicken on a large serving platter, spoon some sauce over it, and garnish with scallions and orange slices. Serve immediately.
Advance preparation: Can be prepared 1 day ahead, refrigerated and serve chilled. Or prepare it up to 2 hours ahead through step 2 and refrigerate.
Source: The California Cook, Diane Rossen Worthington
Notes from cookbook: Glazed Orange-Hoisin Chicken is superb right from the oven or chilled and served for lunch. If you’re serving this warm, begin with Mixed Greens with Beets and Peppers and accompany the chicken with Rice Pilaf with Corn and Peanuts. If you’re serving the chicken cold, a platter of assorted Grilled Vegetables and a simple green salad would be fine accompaniments. Recommended wine: The strong, sweet flavors of this dish blend well with Zinfandel, Syrah, or Pinot Noir.
Pat’s notes: This was delicious! The first time I made it I used just thighs. Other times I've used breasts with bone and skin, marinated them several hours then grilled them and they were great.
Dia/OKC’s notes: Marinated the chicken for a few hours then grilled it -- big ol' fat breasts -- for 7 minutes a side, basting all along. Sliced them and arranged over a platter of Uncle Ben’s wild rice mix, drizzled reserved marinade (without raw chicken cooties) over it, pretended I was Emeril and went BAM with handfuls of chopped green onions over the top, and artfully arranged half-slices of oranges all around the edges (I was channeling Maria again, heheh). Oooooooh, it was sooo beautiful that my mother-in-law made me take a picture of it! smileys/smile.gif And it was soooo delicious, just AWESOME!!
Marc’s notes: Tripled the marinade, grilled the chicken, simmered the remaining marinade to use as a sauce when serving chicken. LOVED it!
Moyn’s notes: Hi Pat..Am just leaving now, but I HAD to tell you, that I am marinating your Orange Hoisin glazed Chicken, right now.... and WOWIE.... that marinade tastes great. I added a couple of cloves of crushed garlic, and a sprinkling of crushed red peppers, and, since you claimed w/o the Dundee marmalade, the orange flavor didn't shine through..... soooooo I added a few drops of orange oil (could've zested an orange, but haven't used the oil, yet). It promises to be a wonderful dinner, and I made enough for "deja vu" for tomorrow night, also! Thanks for what promises to be a real winner!!!!!!!
Barb/Toronto’s note: Spectacular! Thanks for a keeper! It was sooooo good! I'm turning a blind eye as my cat chows down on my leftovers smileys/wink.gif It's that good! Gotta share it with those you love smileys/wink.gif
Michael/Phx’s notes: I always barbeque the chicken (either boneless skinless breasts or thighs) after marinating in a ziplock bag overnight. I take the chicken straight out of the bag and to the hot grill. Sear both sides, then move to a cool part of the grill to finish cooking, rotating the pieces often. That said, let me tell you that one of our favorite "leftovers" is the cold chicken, sliced thin across the grain, and placed on top of a bed of salad greens and lightly tossed with oriental salad dressing. (We use Girard's, or we make our own dressing.) This chicken is SUPERB grilled and chilled! It is also awesome hot off the grill, so we always make extra to hold for the next day.
Sally/CT’s notes: Spring/Summer rolls: I used the leftover chicken hoisin/orange to make summer rolls. 1 grated carrot, 4 diced scallions, some bean thread noodles, the leftover (cooked) marinade, a few slices/diced of orange...in rice paper rolls with hoisin sauce....taking for lunch tomorrow with a dipping sauce of sesame oil, soy sauce and hot pepper flakes. YUM!
Mimi's notes: AWESOME! When I made this, instead of basting it with the juices (because there weren't any juices) I basted it several times with the leftover marinade. It turned a wonderful deep reddish orange color and the marinade carmelized thickly and was wonderfully sticky .
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Greek-Style Stuffed Chicken Breasts
My friend served this to us for dinner - awesome! The filling would be great with fish, too.
1 10 oz package frozen spinach, thawed and drained well
1/4 lb feta, crumbled
3 Tbs romano cheese, grated
salt and pepper
6 boneless chicken breasts
2 Tbs olive oil
2 Tbs butter
3 Tbs flour
juice of 1 lemon
1 cup chicken broth
1 cup white wine
1 Tbs oregano
Mix the thawed and drained spinach with the two cheeses, salt and pepper. Make a slit
in the side of each chicken breast, fill with the spinach mixture, and close with toothpicks. Heat the oil and butter in a large skillet, brown the chicken breasts on both sides and remove to a warm platter.
Sprinkle the flour into the same pan, mix with the remaining oil to make a roux, cook for about 1 minute. Slowly, add the wine and chicken broth and stir until a smooth sauce has formed. Add the lemon juice and oregano, and more salt and pepper to taste. Bring to a boil and return the chicken to the pan. Cover the pan a reduce the heat to a simmer. Simmer for 30 minutes until the chicken is very tender. Alternatively, you can finish the chicken in the oven - I would say 325 for about 25 minutes.
This is nice with orzo and a salad.
Pat's notes: Yummy. Instead of frozen spinach I sauteed a 10 oz. bag of fresh with a little garlic in olive oil, squeezed it out. Worked well.
Curious1 said: ISO: LisainLA...made your Greek-Style Stuffed Chicken Breasts last night.
I had copied it from the old swap. So delicious! I made a couple of minor changes, I had fresh savoy spinach and added a little sauteed onion and garlic to the spinach/cheese mix. I used the oven finishing method, chicken was so tender. When I realized there was so much delicious sauce I decided to serve it with noodles. Beets and a green salad with strawberries, oranges and sugared almonds finished the meal. Yummy...will make it again. Lighter and tastier than the feta/spinach stuffed breast recipe I've always made before. A tip for anyone starting with the frozen chicken breasts such as Tyson's...cut the pocket before they completely thaw, much easier to control that way.
ValinFL said: One of our favorites, too!
Dawn/NYS said: Lisa, Curious, Val - that is one of the BEST sauces I have ever tasted... it reminded me of chicken piccata, but better! Thanks, it's great. Incidentally I tweaked it a little myself, too. Instead of slitting the chicken breasts, I pounded them flat and rolled the mixture up inside of them. Then I made the sauce separately and just poured it over the chicken and simmered, covered, for about 25 minutes. Served it on a bed of couscous.
Joe said: Lisa in LA, I tried your Greek Stuffed Chicken Breasts last night. So good! I confess that I didn't have a key ingredient--spinach--so I made the cheese stuffing with caramelized onions and rosemary instead. I followed the rest of the recipe exactly. The sauce was wonderful.
Curious1 added to Joe’s: Aren't those wonderful? I've touted them often. I agree about the sauce, hate to serve them without something to put it on besides the chicken. I lightly flour the chicken before sauteing and use the oven method Lisa mentioned at the end. Really good with fresh spinach, also, because you can remove the stems. I spend a lot of time picking those huge stem pieces from frozen spinach.
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Garlic Herbed Chicken with a Balsamic Glaze
6 bone in skin on chicken breasts
1 5 oz package of boursin cut into 6 pieces
1/4 cup balsamic vinegar
1/4 cup olive oil
3/4 teaspoons salt
3/4 teaspoon black pepper
fresh herb sprigs
Preheat oven to 400. Line a heavy baking sheet with foil that has been lightly oiled. (Pat’s note: I didn’t do this, just used a baking dish.)
With your fingers carefully lift skin from the breasts to form a pocket between the skin and flesh. Place a piece of boursin under the skin and massage the skin to spread the cheese evenly. Place on prepared baking sheet. In a small bowl whisk the vinegar and oil. Generously brush the chicken with half the mixture and sprinkle with salt and pepper. Bake in preheated oven for 20 minutes, whisk the remaining vinegar mixture and brush over the chicken, continue baking for 20 to 30 more minutes or till golden brown and juices run clear.
Source: Marg/PA @ Gails
Marg said: This is a nice, easy recipe to serve guests who, unless they were in the kitchen with you will think you really worked hard. Serve on a bed of fresh herbs on a warm platter. (I used baby greens as well as the herbs, it looked very pretty. Lightly garlicked mashed potatoes and a green salad go well with this dish.
Pat’s notes: Excellent! Made my own Herb-Garlic Cheese. Was an incredible meal with Galette of Potatoes and Exotic Mushrooms, spinach sauteed in olive oil with a little garlic, and Caramel Swirl ice cream for dessert. Heavenly combinations. Next time I might try a boneless skinless version in puff pastry...like a chicken wellington.
