Stuffed Chicken Breasts recipe

How to cook Stuffed Chicken Breasts
Serves 2

Boursin Cheese (recipe follows)Spinach leaves, enough to cover each chicken breast
2 large sheets plastic wrap
2 chicken breast halves, boneless, skinless
2 teaspoons butter, melted
2 tablespoons fine dry bread crumbs

Method of preparation of Stuffed Chicken Breasts
Prepare Boursin Cheese or purchase commercial brand.Dip spinach leaves briefly in boiling water; drain. Pound chicken breasts evenly between 2 sheets plastic wrap to 1/4-inch thick being careful not to tear or break through the flesh. Season chicken with salt and pepper, cover with spinach, spread with Boursin cheese, tuck in sides and roll up stuffed chicken tightly. Refrigerate seam side down in a greased baking dish, covered for at least 3 hours or overnight. Brush with melted butter, roll in bread crumbs. Bake at 350° for 30 to 35 minutes or until chicken is tender. Let rest 5 minutes before slicing 1/2-inch thick.Serve with a tomato rose and asparagus and carrot ring garnish.

EasyChicken recipes using Blue Corn Fried Chicken and Potatoes

How to cook Blue Corn Fried Chicken and Potatoes

1 chicken, cut up (3-4 lb.)
3 cups buttermilkpeanut oil for fryingsalt and pepper
3 cups flour, season w/ salt and pepper

4 large eggs mix with 2 tbl. water2 cups blue cornmeal, season w/ salt & pepper

Ingredients for an Easy chicken recipe

ANCHO HONEY SAUCE:1 cup honey2 tablespoons ancho chile powder

BUTTERMILK BACON POTATOES:2 pounds red bliss potatoes, boiled --
skin on3 tablespoons butter
1 cup buttermilk
4 cloves roasted garlic, smashed into paste
1/2 cup cooked bacon, crumbledsalt and pepper

Method of preparation of Blue Corn Fried Chicken and Potatoes
For the Chicken: Place chicken in a large baking dish, add buttermilk, turn to coat. Cover and place in refrigerator for at least 4 hours. Heat 1-inch of the peanut oil in a cast iron skillet to 350ºF. Remove the chicken from the buttermilk, pat dry and season with salt and pepper. Dip each piece of chicken in the flour and pat off excess. Dip in the eggs then cornmeal.Slowly add the chicken pieces to the hot pan skin-side down in batches. Cover the skillet and reduce the heat to medium high and cook for 7 minutes, remove the cover, turn the chicken over and continue to cook for 6 to 7 minutes. Drain on paper towels and transfer to a platter. Drizzle with the Ancho Honey Sauce. For the Ancho Honey Sauce: Mix all ingredients together until blended. For the Buttermilk-Bacon Potatoes: Combine all ingredients in a medium bowl and smash, don't puree. Yield: 4 servings.

No.1 Fried Chicken recipe

How to cook Fried Chicken

1 "fresh" fryer-cut up
1 cup buttermilk
1 cup flour
salt and pepper to taste
1/2 tsp poultry seasoning
1 tsp paprika
1 cup Crisco
2 brown paper bags
1 large cast iron fry pan with cover

Method of preparation for Fried Chicken
Soak chicken parts in buttermilk for 1 hour.
Mix flour and all seasonings in paper bag.
Drain and put in chicken parts, close bag and shake well, till all pieces are coated with mix.
Heat Crisco in fry pan, put in chicken and cook over medium. flame about 10 minutes till browned.
Turn chicken and brown on other side 10 minutes more.
Add 1/2 cup water and cover.
Cook over low heat for 30 minutes.
Remove lid, allow to crisp and carefully drop pieces into 2nd brown paper bag to remove excess grease.
Serve with mashed potatoes and chicken gravy made with milk

Mexican Chicken in a Bag Recipe

Mexican Chicken in a Bag -How to cook

Ingrdients for Mexican Chicken in a Bag

4 oz. can chopped green chilies, drained
7 oz. can tomato sauce
1 T. Worcestershire sauce
1 T. cider vinegar
1 1/2 t. dried ground mustard
1 t. cayenne pepper
3 crushed garlic cloves
1 T. ground cumin
1/2 t. ground cloves
4 pieces chicken, with skin on and bone in, about 2-1/2 to 3 lbs.

Mexican Chicken in a Bag Recipe Preparation Method
Preheat oven to 350°F. In a mixing bowl, combine all ingredients except chicken. Mix well.Lay out 4 pieces of foil or parchment paper about double the size of each piece of chicken. Lay chicken on half of each foil piece, skin-side down, and paint with sauce. Turn chicken, skin-side up, and paint with remaining sauce. Wrap each piece of foil or parchment around chicken and fold edges to seal tightly.Place chicken pieces on a cookie sheet and bake for 55 minutes or up to 1-1/4 hours for large pieces. Chicken should be fully cooked when juices run clear and no pink remains.Place pouches on heated dinner plates and let guests open them at the table. Great with creamy pasta, colorful Spanish rice or just plain baked potatoes.

Baked Pecan Chicken Recipe

How to cook Baked Pecan Chicken

1 C. buttermilk
1 egg, beaten
1 C. all-purpose flour
1 C. pecan meal
1/2 C. grated parmesan cheese
1 T. paprika
1 T. salt Cayenne pepper to taste
2 broiler-fryer chickens, cut into serving pieces 3
/4 C. butter
3/4 C. pecan halves

Ingredients for Baked Pecan Chicken recipe
Preheat the oven to 350° F. Combine the buttermilk and egg in a shallow bowl. Combine the flour, pecan meal, parmesan cheese, paprika, salt and cayenne in another bowl. Dip the chicken pieces in the milk-egg mixture, then into the flour-pecan mixture. Heat the butter in a large baking dish. Place the chicken pieces in the dish, turning to coat evenly with the butter, ending with the skin side up. Sprinkle with the pecan halves. Bake until the chicken is well-browned, about 1 1/2 hours. Makes about 8 servings.

Chicken with Roasted Coconut Recipe

Chicken with Roasted Coconut

Ingredients for Chicken with Roasted Coconut

1 Tbsp curry powder
2 red chilies, chopped
1 cup grated coconut
1 boneless, skinned chicken breast, cubed
4 cloves garlic, chopped
1 slice ginger, chopped
2 Tbsp oil
1 onion, chopped
1 8 oz tin coconut milk
1/2 zucchini, chopped Toast the coconut in a dry fry pan until brown.

How to cook Chicken with Roasted Coconut

Combine the coconut, garlic, ginger, coconut milk, chilies and curry powder in a food processor and whiz together.
Heat the oil in a fry pan over high heat, add the onion and chicken and cook 2-3 minutes, until the chicken turns brown.
Add the zucchini and the coconut milk mixture, bring to a boil and let cook a few more minutes.
Serve with rice.

Baked Hawaiian Boneless Chicken Breast recipe

Baked Hawaiian Boneless Chicken Breast

Ingredients needed for Baked Hawaiian Boneless Chicken Breast
6 boneless chicken breasts Marinade
1/4 cup brown sugar
1 1/2 cups pineapple juice
3 tablespoons soy sauce
1/4 teaspoon fresh ground ginger
2 fresh garlic cloves, finely chopped
1/2 cup sherry cooking wine
Fresh Pineapple 2 cups f
Fresh pineapple chunks
1 tablespoon vanilla extract
1/4 cup (1/2 stick) butter
1 cinnamon stick
1 1/2 cups granulated sugar Marinate
6 boneless chicken breasts in sauce for 4 hours.

How to cook Baked Hawaiian Boneless Chicken Breast
Remove chicken, reserve marinade.
Put chicken breast on sheet pan and bake, uncovered, in a 350 degree F oven for about 35 minutes. Baste frequently with marinade.
Fresh Pineapple: Combine in saucepan and simmer for about an hour. Serve with chicken.
Servings: 6