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Posts Tagged ‘Chicken’


Ingredients
4 pieces boneless, skinless chicken breast
4 slices French-style ham or other wet cured ham
1/2 cup blue cheese crumbles
Salt and pepper
1 cup flour
1/4 to 1/3 cup corn starch, eyeball it
2 large egg whites, beaten
1 1/2 cups breadcrumbs
3 tablespoons melted butter
About 3 tablespoons hot sauce
Canola or other high-temp oil, for shallow frying
Carrot and celery sticks, for garnish

Yields: Serves 4

Preparation
Split the breasts open and cut them across horizontally. Pound the meat out a little then stuff with ham and cheese. Fold over and press edges to secure stuffed breasts. Season the chicken with salt and pepper, and coat in flour mixed with cornstarch, then egg white, then breadcrumbs tossed with melted butter mixed with hot sauce.
Heat a shallow layer of oil, about 1/4-inch deep, in a large skillet over medium to medium-high heat. When oil is hot, cook chicken on each side until golden and cooked through, about 6 minutes on each side. Drain chicken briefly on paper towels and serve with carrot and celery sticks alongside.

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Chicken Cordon Bleu


Ingredients
6 skinless, boneless chicken breast halves
6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry white wine
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream

Directions
1.Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.

2.Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.

3.Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

Servings 4

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Ingredients
1 cup water
2/3 cup white sugar
1/2 cup walnuts
4 egg whites
2/3 cup mochiko (glutinous rice flour)
1/4 cup mayonnaise
1 pound large shrimp, peeled and deveined
2 tablespoons honey
1 tablespoon canned sweetened condensed milk
1 cup vegetable oil for frying

Directions
1.Stir together the water and sugar in a small saucepan. Bring to a boil and add the walnuts. Boil for 2 minutes, then drain and place walnuts on a cookie sheet to dry.

2.Whip egg whites in a medium bowl until foamy. Stir in the mochiko until it has a pasty consistency. Heat the oil in a heavy deep skillet over medium-high heat. Dip shrimp into the mochiko batter, and then fry in the hot oil until golden brown, about 5 minutes. Remove with a slotted spoon and drain on paper towels.

3.In a medium serving bowl, stir together the mayonnaise, honey and sweetened condensed milk. Add shrimp and toss to coat with the sauce. Sprinkle the candied walnuts on top and serve.


Serves 4

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Ingredients
4 poblano peppers
2 tablespoons EVOO – Extra Virgin Olive Oil
2 pounds ground chicken
Salt and pepper
1 large onion, finely chopped
4 cloves garlic, finely chopped
2 tablespoons cumin, a couple of palmfuls
1 tablespoon coriander, a palmful
2 cups chicken stock
1/4 cup dill, chopped
1/4 cup chives or scallions, finely chopped
1/4 cup parsley, finely chopped
Hot sauce, to taste
1 cup sour cream
Fancy tortilla chips, for dipping

Yields: Serves 4

Preparation
Char peppers over a gas flame or under the broiler with oven door cracked for steam to escape. Place charred peppers in a bowl and cover with plastic wrap to steam. Let cool then peel, seed and finely chop.

Heat 2 tablespoons EVOO in a Dutch oven over medium-high heat. Add chicken, season with salt and pepper, and brown and crumble the meat.

Add onions and garlic to the pot and cook 5 minutes to soften. Season with cumin and coriander, and stir in chopped peppers. Add stock and herbs, and simmer 5 minutes. Season with hot sauce to taste.

Turn off heat and stir in sour cream to combine. Serve with chips alongside for dipping.

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Ingredients
8 chicken cutlets, slightly pounded
Salt and pepper
1 cup flour
2 eggs
1 cup panko breadcrumbs
1 cup grated unsweetened coconut
1 to 2 tablespoons EVOO – Extra Virgin Olive Oil, eyeball it
1/2 cup pineapple preserves
1/2 jalapeño, seeded and sliced into rings
1 tablespoon rice wine vinegar or tamari
1 to 2 tablespoons chicken stock
2 scallions, whites and greens sliced

Preparation
Preheat oven to 250˚F. Place a cooling rack over a baking sheet and place in oven.

Arrange 3 shallow dishes: Place about a cup of flour on first plate to dredge the chicken. Beat eggs with a splash of water in second dish. Combine the panko and coconut in the third dish.

Heat a thin layer of EVOO in a large skillet over medium heat. Season chicken with salt and pepper, then coat them in flour, then egg, then breadcrumb-coconut mixture. Fry in 2 batches until deep golden in color, 3-4 minutes on each side. Keep chicken crisp in warm oven and repeat with remaining chicken.

In a small skillet over medium-high heat, stir together pineapple preserves, jalapeño slices, rice wine vinegar or tamari, and chicken stock. Reduce until thickened, about 2 minutes. Stir in scallions.

To serve, arrange chicken on a platter and pour sauce over the top.

Yields: Serves 4

Coconut Chicken Cutlets

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Sloppy Dawgs


Ingredients
1 tablespoon EVOO – Extra Virgin Olive Oil
1 pound hot dogs, beef pork, turkey or tofu, chopped or thinly sliced
1 medium onion, finely chopped
1 small red bell pepper, finely chopped
2 tablespoons tomato paste
3 tablespoons brown sugar
1 tablespoon red wine vinegar (eyeball the amount)
1 tablespoon Worcestershire sauce (eyeball the amount)
1 8-ounce can tomato sauce
Salt and pepper
4 crusty split-top hot dog rolls, toasted and lightly buttered
Suggested garnishes: chopped tomatoes, chopped pickles and yellow mustard

Preparation
Place a large skillet over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon. Add the hot dogs to the pan and cook until golden brown, 4-5 minutes.

Add the onion and bell pepper to the pan, and continue cooking until the veggies are tender, 3-4 minutes. Add the tomato paste to the pan and cook until darkened and aromatic, about 1 minute.

In a medium bowl, stir together the brown sugar, vinegar, Worcestershire and tomato sauce. Add the mixture to the pan, season with salt and pepper, and simmer until thickened and saucy, about 5 minutes more.

Pile the sloppy meat onto the toasted, buttered bun. Top with tomatoes, pickles and mustard.

Yields: 4 servings

Sloppy Dawgs

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Ingredients
2 tablespoons butter, plus additional to grease baking sheet
2 tablespoons flour, plus additional for rolling out pie dough
1/2 cup chicken stock
1/4 cup milk or half-n-half
Salt and ground black pepper
1 teaspoon Dijon mustard
1 cup finely chopped cooked chicken – you can use rotisserie, deli-sliced or leftovers
2 scallions, finely chopped
1/4 cup frozen tiny green peas
1 small carrot, grated and finely chopped
2 tablespoons fresh dill, finely chopped
2 sheets prepared pie dough
1 egg, lightly beaten with a splash of water

Preparation
Preheat oven to 400ºF.

Heat a small skillet over medium heat with 2 tablespoons butter. When the butter has melted, whisk in the flour and cook for 1 minute. Whisk in the stock and milk or half-n-half and season with salt and pepper. Cook the sauce, whisking often, for a couple of minutes until is has thickened up, then stir in the Dijon and remove pan from heat. Add in the chicken, scallions, peas, carrot and dill and give it a good stir to combine everything. Set this mixture aside while you prepare your pie dough.

Grease a baking sheet lightly with butter. Lightly dust your work surface with flour and lay out the pie dough. You want it to be about the thickness of a nickel, so you may need to roll it out a bit to make it thinner. Cut the dough into eight evenly sized triangles (just like you’re cutting a pie). Transfer the triangles to the baking sheet and repeat the rolling and cutting with the remaining dough.

Divide the filling among the triangles on the baking sheet leaving a little room at the edges to seal the pockets. Brush the edges of each triangle with some beaten egg and then top each triangle with the remaining wedges of dough, pressing lightly around the perimeter to seal the filling inside. If you like, you can take a fork and lightly press the very ends of the tines into the border of each pocket to give it a fancy finish.

Brush the tops of the pockets with the remaining egg wash and cut a small x in the top of each one with a paring knife or pair of scissors to let the steam escape. Bake the pockets until they’re deep golden brown and crisp, about 20 minutes. Serve hot.

Yields: 8 appetizers or serves 4 as entrée, 2 pockets per person, with green salad alongside

Individual Chicken Pot Pie Pockets

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