It's baaaaaaaack. I decided to wait until game-day. This is the Poultry thread for the ClutchFans recipe book. Everyone gets 3 entries for this one. Post some good ones! Click here for more info: http://bbs.clutchfans.net/showthread.php?t=101670
Chicken Cordon Bleu -- Canadian Style Ingredients: boneless, skinless chicken breast bacon mozzarella cheese ham (either deli-sliced honey ham or regular frying ham; your choice. If using frying ham, fry it beforehand) Instructions: Fry the bacon until all the grease is rendered out into a pan. You don't really want the bacon slices (use them in something else); you just want the grease. Fry the chicken breast lightly on both sides in the bacon grease. When it is fried enough to be stiff, take the breast out and cut it widthwise right down the center of the uncooked middle part, so that the breast is cut into two flat pieces. Make sure you cut it correctly! Imagine that you will be making a sandwich and that the chicken breast will be the bread. It can be difficult to cut it this way, especially since the breast will be hot, but if it is fried enough, you can do it. Put the two pieces of breast back into the pan and continue frying until they are cooked all the way through on both sides. Remove the pieces from the pan and place one half into a glass baking dish, with the outside side facing down. Put a layer of sliced mozzarella cheese on top, then a layer of ham (or a few layers if using the thin deli-style stuff). Then, another layer of cheese. Place the other half of the chicken breast on top of it all, with the outside part facing up. Put the glass dish into the oven and bake on a low temperature (200-250) until the cheese has melted a little bit. Remove and eat with a fork and knife. The bacon grease is the key to this dish. It infuses the chicken with a really nice flavor!
It's easy, quick and the sauce is awesome! I like it best over white rice. SOUR CREAM CHICKEN 4 boneless chicken breasts 1 can of cream of mushroom soup 8 oz. sour cream 1 packet of dry Italian Dressing Mix 3 tbl. of cooking sherry Combine the soup, sour cream, dressing mix and sherry. Pour over 4 chicken breasts in a glass baking dish, cover with foil and bake at 375 degrees for 45 minutes or until chicken is done. Serve over white rice or egg noodles and enjoy!
OVEN FRIED CHICKEN --One cut up chicken --One container of Progresso Seasoned Italian Bread Crumbs --Two eggs, beaten --Garlic powder --Black Pepper --Paprika Dredge each chicken piece in egg, then roll around in bowl filled with bread crumbs until covered on all sides. Arrange covered chicken pieces in a rectangular pyrex baking dish. Season each piece with garlic powder, black pepper and paprika to taste. Bake at 375 degrees for 30 minutes. Turn pieces over and season the other side with garlic powder, black pepper and paprikla to taste. Bake for another 30 minutes at 375 degrees. Chicken comes out crunchy on the outside and tender on the inside. Enjoy!
Blackened Chicken "Light" first, open your windows! This will make you cough. cayenne pepper!! dried parsley crushed pepper onion powder paprika salt boneless chicken breasts cooking spray Mix together all the spices. Coat chicken breasts with cooking spray, and then press in parsely and coat with major spices. Heat a cast iron skillet over high heat until it is very hot. Place chicken in hot pan, and cook for couple of minutes. Turn, and cook 2 minutes on other side. Place breasts on baking sheet coated with cooking spray. Bake at 350* for 10 minutes or until done. Mix sour cream and dill for a great sauce for dippin'.
This is a recipe that a former GF of mine often did and I did a variation of it I'll give you her's and then my variation. Herb Roasted Chicken 1 Whole Chicken 1 orange or lemon Herbs, ideally fresh. Sage, Rosemary, Thyme, Parsley, Green Onions. The night before take the chicken and remove the giblets and brine (soak in a saltwater solution) overnight. Preheat oven to 350 degrees half-hour before cooking. Take the herbs and put them in a blender and grind them up into a slurry, add other seasonings like pepper to taste. Make slits on the skin of the chicken and put the slurry mixture underneath the skin of the chicken. Cut the orange or lemon in half at the equator of the fruit and place one half into the cavity of the chicken. Rind side facing outward. Place the chicken into a roasting pan and put into the oven. I don't remember off the top of my head the ratio for time about of time to cook depending on the weight of the bird but it was something like an hour per pound. Anyway about the last half hour turn the heat up to 450 so it allows the skin to crisp. The way I do that recipe differently is instead of brining the chicken to rub down the chicken with salt the night before and pour white wine over it. In the slurry I add salt to taste and onion and garlic and after putting the slurry on the chicken baste it with more wine. While cooking I will baste it again with wine after the first hour.
Fried Smoked Chicken (Note: ONLY do this when making a brisket---my recipe or Behad's should do nicely) Ingredients: 4 lbs chicken parts 3 cups buttermilk 1 1/2 Tbs. Tabasco 3 teaspoons salt 1 teaspoon pepper 1 1/2 cups flour 1 1/2 lbs. Crisco 3 Tbs. bacon grease Directions: The day before you do the brisket, place the chicken parts in a shallow dish, or dishes. Pour the buttermilk and tabasco over the chicken. Turn the chicken in the marinade and coat the pieces well. Cover the dish and place in the fridge for 12 hours. Drain the chicken, reserving the marinade. Allow the chicken to stand at room temp for 20 minutes. Take the chicken out to the smoker and place directly on shelf below the brisket. Cook for 45 minutes. Try to keep the smoker temp around 200-220. Return the chicken to the marinade. Pour the flour, salt and pepper into a paper sack. In a 12 inch skillet (cast iron), melt the crisco and the bacon grease over high heat. When bubbles form, drop the heat to medium-high. Drain each piece of chicken, starting with the dark pieces, and drop them into the bag of flour. Shake well. Lower each piece into the skillet, skin side down. Arrange the chicken so that all pieces cook evenly. Reduce the heat to medium and cover the skillet. Fry the chicken 11 minutes. Reduce the heat to medium low, and turn the chicken over. Fry it, uncovered, for another 11 minutes. Serve hot. Frickin amazing.
How are you cooking it? If I grill a breast over medium-high heat for 3.5 minutes on each side, it comes out perfectly juicy.
Want to know a good marinade for BBQ chicken? Buy a large Jar of pickled jalapenos and throw them in there.
Here we have two somewhat helpful posts. A totally useless post made just for the sake of being a putz. pradaxpimp -- When frying or BBQing chicken breast, I find it is good to start off at a very high heat to sear the outsides. Then, once the juices are trapped in, reduce the heat substantially and continue cooking until it is done all the way through. If available, use tongs to turn over the breast so that you don't puncture the skin and let out juices.
searing does not seal juices, this is a myth. however, it does encourage carmelization and other chemical reactions that increase flavor. the standard method is to quickly sear all sides and finish in a medium hot oven.
