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Mojito Chicken 1 (2 1/2 to 3-pound) chicken
2 tablespoons garlic powder
1 tablespoon onion powder
1/4 teaspoon ground cumin
1 tablespoon dried oregano
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
1 teaspoon paprika
Marinade, recipe follows
4 tablespoons
extra-virgin olive oil Mojito Glaze, recipe follows
Remove backbone of chicken with
poultry shears; flatten chicken out by pressing firmly on skin part of chicken so it will sit evenly in a pan.
Preheat oven to 300 degrees F.
Combine all the dry spices and rub chicken with spice mixture, especially under the skin. Put into a resealable plastic bag and refrigerate for 30 minutes.
In a large mixing bowl combine all the ingredients for the marinade, then add chicken to marinade and refrigerate for at least 1 hour.
Remove chicken from marinade and shake off excess marinade. In a large saute pan over medium to high heat, add 4 tablespoons of extra- virgin olive oil. When oil is hot, place chicken skin side down and sear.
When skin is golden brown flip chicken and add 1/2 cup of marinade into pan; place pan in oven and cook the chicken for 25 minutes or until chicken has internal temperature of 165 degrees F. on an instant-read thermometer.
Remove the chicken from oven and brush with Mojito Glaze. Place chicken under broiler for 5 minutes. Remove from broiler, cut and serve immediately with more glaze on the side.
Marinade:
1 cup orange juice
2 limes, juiced
1/4 cup white wine vinegar
1/4 cup extra-virgin olive oil
1 tablespoon sliced garlic
1/4 cup dark rum
Combine all ingredients in mixing bowl.
Mojito Glaze:
1/2 cup dark rum
1/2 cup chicken broth
1 tablespoon
brown sugar 3 tablespoons cold water
1 tablespoon cornstarch
1/4 cup chopped mint leaves
Salt and freshly ground black pepper
In medium sauce pot, place rum, chicken broth and brown sugar. Reduce by 1/3 over high heat. In a small mixing bowl, whisk together water and cornstarch. When rum mixture is reduced, add cornstarch mixture slowly to simmering liquid and whisk for 3 minutes, until 50 percent thicker. Keep in mind that you might not need all of it. When glaze is at desired thickness, add mint leaves and transfer to small bowl. Season with salt and pepper, to taste.
Chicken Chopped Mediterranean Salad with Feta Vinaigrette
2 precooked chicken breasts, diced
1 (10-ounce) bag romaine hearts
1 English cucumber, sliced
1 cup chopped kalamata olives
1/2 medium red onion, diced
1/2 cup red wine vinaigrette
1 teaspoon Greek seasoning (recommended: Spice Islands)
1/2 cup crumbled feta cheese, plus extra for garnish
3 Roma tomatoes, sliced, for garnish
In a bowl large enough for tossing salad, add diced chicken breast.
Chop the romaine and add to salad bowl. Toss in the cucumber, olives and red onion and set aside.
In a sealable jar or container with a lid, combine red wine vinaigrette, Greek seasoning and crumbled feta cheese. Seal lid and shake vigorously.
Pour dressing over salad and toss to combine. Divide among chilled salad plates and garnish with extra crumbled feta cheese and sliced tomatoes.
Chicken Cordon Bleu
6 (10-ounce) chicken breasts, pounded out to 1/2-inch in thickness
12 ounces thin-sliced ham
6 ounces Gruyere cheese
Breading:
3 cups all-purpose flour
2 cups wheat flour
1 cup rice flour
2 cups ground bread crumbs (biscuit crumbs preferred)
1 tablespoon garlic powder
1 tablespoon salt
1 tablespoon freshly ground black pepper
1 tablespoon paprika
1 tablespoon Cajun seasoning
1/2 teaspoon cayenne pepper
Egg Wash:
12 eggs, well beaten
Hollandaise Sauce:
4 egg yolks
Pinch fine salt
Pinch white pepper
Pinch paprika
1/4 teaspoon lemon juice
1/4 teaspoon hot sauce
1 pound clarified butter, warmed until soft
Oil, enough for deep-frying
Preheat oven to 350 degrees F.
Take a piece of chicken and place 2 ounces ham and 1-ounce Gruyere cheese in the middle. Roll up the chicken breast tightly and place toothpicks in the ends and middle. Place the chicken breasts in an oiled baking dish and bake at 350 degrees F for 18 minutes.
For the breading:
Combine all ingredients, mix well, and place on a large platter.
To prepare the Hollandaise sauce:
Gently place 4 egg yolks in a food processor and add a pinch of salt, white pepper, paprika, the lemon juice and hot sauce. Place the warmed clarified butter into the food processor very slowly until it thickens. To thicken the sauce, add an egg yolk and to thin it out add warm water.
Place the baked chicken cordon bleu in the egg wash and then coat evenly with the breading mixture. Repeat process again.
Deep-fry the breaded chicken at 325 degrees F for 3 minutes. Drizzle the Hollandaise Sauce over top of chicken.
Grilled Chicken Lettuce Wraps with Lemon-Green Olive Tapenade Chicken/Marinade:
1/3 cup olive oil
2 lemons, zested and juiced
2 tablespoons balsamic vinegar
1 tablespoon minced garlic
1 teaspoon freshly ground black pepper
6 boneless skinless chicken breasts
Tapenade:
1 cup Spanish olives with pimiento, sliced
1/3 cup coarsely chopped cilantro, packed
1/3 cup extra virgin olive oil
1 tablespoon lemon zest
2 teaspoon minced garlic
1/2 teaspoon freshly ground black pepper
1 1/2 chipotle peppers in adobo sauce
Grill Rub:
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
Orzo:
2 quarts chicken broth
4 cloves garlic, minced
1 1/4 cups orzo
2 tablespoons olive oil
1/2 cup fresh parsley leaves, chopped
1/4 teaspoon kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper, plus more as needed
1 head leaf lettuce, washed and dried, for serving
For the marinade: In a large resealable plastic bag, combine oil, lemon juice, zest, vinegar, garlic and pepper. Add chicken breasts, turning to coat. Marinate in the refrigerator for 1 hour, turning occasionally.
For the tapenade: Combine ingredients in a food processor and pulse until finely chopped. Set aside. Can be made a day ahead.
For the grill rub: Preheat outdoor grill or grill pan to medium heat. Remove chicken from the marinade and discard marinade. Combine the ingredients for the grill rub and season the chicken breasts with the mixture. Grill the chicken for 7 minutes per side or until the juices run clear. Remove from grill and let rest for 5 minutes.
For the orzo: In a large saucepan, add the chicken broth and half the minced garlic. Bring to a boil and stir in the orzo. Cook until al dente, about 8 to 10 minutes. Drain.
Heat a large skillet over medium heat. Add the olive oil and remaining minced garlic. Saute for 30 seconds. Add drained orzo, parsley, salt and pepper. Stir to coat. Remove from heat and keep warm.
To serve, to place lettuce leaves on a serving dish. On another platter, plate orzo. Slice chicken breasts into 1/2-inch strips. Place on top of orzo. Top chicken breast strips with half the tapenade. Place remaining tapenade in a serving dish.
To serve, spoon orzo and chicken strips into a lettuce leaf, top with tapenade, and roll it up burrito style.
Chicken Lasagna Serves 6- 1 deep 9x13 pan
You'll need:
3 c diced cooked chicken
1 c spinach
2 c articokes
1 c sliced mushrooms
2 c cream sauce( bottled, can be alfredo)
1 tsp minced garlic
1/2 tsp salt
1/4 tsp pepper
1/2 c mozzarella cheese
1/4 c parmesan cheese
ready to use or precooked lasagna noodles
Combine ingredients in bowl, excpt lasagna noodles. Mix well, spread 1/3 mixture in bottom of pan, top with noodles. Add 1/3 of chicken mixture to pan, sprinkle cheeses over mixture. Top with noodles. Add remaining chicken mixture to pan, add sauce, evenly sprinkle cheese over sauce
Preheat oven to 350- place pan on standard cookie sheet om center rack. Bake uncovered for 60 minutes, or until hot in center and cheeses are melted.
Raspberry Barbeque Chicken
You will need:
6 chicken breasts
1 cup raspberry jelly/jam
1/3 BBQ sauce
2 tbls Dijon mustard
1 1/2 tsp Tabasco sauce
1-2 tsp cajun seasonings
Sprinkle cajun seasoning on chicken. Combine the other ingredients in a bowl, set aside.
Pour sauce over chicken, bake uncovered at 375 degrees for 30 minutes, or grill on medium heat basting with sauce as you cook for about 15 minutes, turning often. Serving suggestions: Sugar snap peas or vegetable medley.
Creamy Spinach Corn & Chicken Enchiladas You will need:
2 1/2 cups diced chicken
1/2 cup diced onion
1/2 cup diced green chilies
1 cup Monterey cheese
1 cup cream style corn
1 cup frozen spinach, thawed and squeezed dry
1/2 cup sour cream
2 tsps chili powder
1/2 teaspoon salt
Spray a 9x13 pan with cooking spray. In large mixing bowl, combine the following ingredients. Divide mixture between 8 tortillas, toll tortillas and place in the pan. Combine these ingredients: 1 cup green enchilada sauce, 1/2 cup sour cream & 1 tbls cilantro, pour that sauce over the enchiladas.
Bake uncovered at 350 for 30 minutes. Sprinkle with Monterey cheese and return to the over for another 10 minutes. Serving suggestions: Garden salad
Basil Grilled Chicken
3/4 teaspoon coarsely ground black pepper
4 skinned chicken breast halves
1/4 cup freshly chopped basil leaves, plus 2 tablespoons freshly minced basil leaves
1/3 cup (5 tablespoons) butter, melted, plus 1/2 cup (1 stick) butter, at room temperature
1 tablespoon grated Parmesan
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
Fresh basil springs, optional
Prepare charcoal grill.
Press the coarsely ground pepper into the meaty side of the chicken breast halves. Stir the chopped basil into the melted butter. Brush the chicken lightly with this mixture. In a small bowl, combine the softened butter, minced basil, Parmesan, garlic powder, salt, and pepper. Beat at low speed with an electric mixer until smoothly blended. Transfer to a small serving bowl; set aside.
Grill the chicken over medium coals for 8 to 10 minutes on each side, basting frequently with the remaining melted butter mixture.
Serve the grilled chicken with the basil-butter mixture. Garnish with fresh basil springs, if desired.