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Thursday, September 18, 2014

It's Time for Chicken Tonight


 

Oh, chicken. I just love you. I can make you as a main dish and then make so many different sides to go along with you. Thank you, chicken. Thank you for everything.


Montego Bay Chicken

Ingredients:

1/4 cup reduced-sodium soy sauce
1/4 cup orange juice
2 tablespoons brown sugar
2 garlic cloves, minced
1 teaspoon hot pepper sauce
1 teaspoon rum extract
1 teaspoon minced fresh gingerroot
4 boneless skinless chicken breast halves (4 ounces each)

Directions:

In a large resealable plastic bag, combine the soy sauce, juice, sugar, garlic, hot pepper sauce, extract and ginger; add chicken. Seal bag and turn to coat; refrigerate for at least 2 hours.

Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, uncovered, over medium heat or broil 4 in. from the heat for 5-8 minutes on each side or until a termometer reads 170 degrees F.

Yield: 4 servings.


Nutrition information: One serving equals 138 calories, 1 g fat, 66 mg cholesterol, 379 mg sodium, 3 g carbohydrate, trace fiber, 27 g protein.

Source: Taste of Home. You can find it here.

Notes: This was really a good mix of flavors and very easy. Always a good thing!


Above: I broiled my chicken rather than grilling it. Maybe not as pretty as it would have been had I grilled it, but still just as tasty!


Apricot-Lemon Chicken

Ingredients:

4 boneless skinless chicken breast halves (6 ounces each)
1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper
2 teaspoons canola oil
1/3 cup apricot spreadable fruit
2 tablespoons water
2 tablespoons lemon juice
2 teaspoons grated lemon peel

Directions:

Flatten chicken to 1/2-inch thickness. Combine the curry powder, salt, and pepper; sprinkle over chicken.

In a large skillet, cook chicken in oil over medium heat for 5-6 minutes on each side or until a thermometer reads 170 degrees F. Remove to a serving plate; keep warm.

Add the spreadable fruit, water, and lemon juice to the pan; cook and stir for 1-2 minutes or until syrupy. Serve over chicken; sprinkle with lemon peel. Yield: 4 servings.

Nutrition information: 1 chicken breast half with 1 tablespoon sauce equals 261 calories, 6 g fat, 94 mg cholesterol, 377 mg sodium, 15 g carbohydrate, trace fiber, 34 g protein.

Source: Taste of Home. You can find it here.


Notes: I just sprinkled the chicken with curry powder to my taste. Plus, I cut the chicken into cutlets. I also used more than 1/3 cup of apricot jam (I used homemade freezer jam rather than apricot spreadable fruit). Yum. This was so good.


Crispy Apricot Chicken

Ingredients:

4 boneless skinless chicken breast halves (6 ounces each)
6 tablespoons butter, melted, divided
1 cup biscuit/baking mix
1 tablespoon minced fresh parsley
1 tablespoon canola oil
1/4 cup apricot preserves
2 tablespoons orange juice

Directions:

Flatten chicken to 1/4-inch. thickness; set aside. Pour 5 tablespoons butter into a shallow bowl. In another shallow bowl, combine biscuit mix and parsley. Dip chicken in butter, then coat with biscuit mixture.

In a large skillet, cook chicken in oil and remaining butter over medium heat for 5-6 minutes on each side or no longer pink.

Meanwhile, in a small microwave-safe bowl, combine preserves and orange juice. Cover and microwave on high for 30-40 seconds or until preserves are melted; stir until combined. Drizzle over chicken; cook for 1-2 minutes or until heated through.

Yield: 4 servings.

Source: Taste of Home. You can find it here.

Notes: This was really tasty. Even my picky boys loved it and gobbled it up. Delicious! Oh, and doesn't apricot jam just make everything better?


1 comment:

  1. I read once that chicken is the cook's canvas. True dat!

    I never tire of it. These look great!

    ReplyDelete