Chicken With Tomato And Citrus (7) Collection
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| orange crusted chicken |
| country chicken piccata |
| chicken with olives and lemon |
| chicken with lime butter |
| chicken schnitzel with lemon |
| florida citrus baked chicken |
| almond crusted chicken with tomato citrus sauce |
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| request from: "lavonne galindo" <aaz...@portugalmail.pt> |
| looking for a recipe for chicken with tomato and citrus flavors. tia |
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| almond crusted chicken with tomato citrus sauce |
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| 1/4 cup | olive oil |
| 2 clove | garlic, chopped |
| 2 cup | roma (plum) tomatoes, diced |
| 1 cup | diced orange wedges |
| 1/4 cup | chopped fresh rosemary |
| 1/4 cup | chopped fresh thyme |
| 1/8 tsp | salt |
| 1 cup | ground almonds |
| 1/4 cup | all-purpose flour |
| 1/8 tsp | ground cumin |
| 1/8 tsp | curry powder |
| 1/8 tsp | ground turmeric |
| 1/8 tsp | salt |
| 1/8 tsp | ground black pepper |
| 6 | skinless, boneless chicken breast halves |
| 1/4 cup | olive oil |
| 1/4 cup | clarified butter |
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| to make sauce: heat 1/4 cup olive oil in a large saucepan over medium |
| heat. saute garlic for 2 minutes, then add the tomato, orange, rosemary, |
| thyme, salt and pepper and stir together. cover and cook over medium heat |
| for 15 minutes; remove cover and let sauce reduce for an additional 15 |
| minutes. set aside and keep warm. |
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| to make crusted chicken: in a shallow dish or bowl, mix together the |
| almonds flour, cumin, curry powder, turmeric, 1/8 teaspoon salt and 1/8 |
| teaspoon pepper. coat breasts in flour mixture and fry in a large skillet |
| with 1/4 cup oil and clarified butter for about 5 to 7 minutes each side, |
| or until golden brown and cooked through (juices run clear). when ready |
| to serve, place chicken on a platter and top with warm sauce; do this |
| right before serving, to retain crispiness of the chicken. serves 6 |
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| florida citrus baked chicken |
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| 6 | chicken breasts [halves] boneless, skinless |
| 1/2 cup | orange juice fresh squeezed |
| 1 | lime juiced ( fresh ) |
| 1 Tbsp | capers crushed |
| 1 tsp | salt |
| 1 tsp | black pepper fresh ground |
| 2 Tbsp | apple juice |
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| mix fruit juices, capers, salt & pepper. place chicken breasts in large |
| glass baking dish, pour mixture over them & cover. refrigerate 4-12 hours. |
| bake at 350 f. baste as needed with marinade until done and serve. |
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| note: you may grill these as well. |
| serves 6. |
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| chicken schnitzel with lemon |
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| the german word for "cutlet," a schnitzel describes flattened meat that is |
| dipped in egg and then breaded and fried. this chicken schnitzel with |
| lemon is a simple, delicious breaded chicken dish, made tangy with the |
| flavor of lemon. serve with mashed potatoes, rye rolls and a dark green |
| vegetable like spinach or green beans for a complete meal. for an even |
| more authentic german experience, add a rich german beer. |
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| 4 | boneless, skinless chicken breast halves |
| 1/3 cup | all-purpose flour |
| 1/2 tsp | salt |
| 1/4 tsp | black pepper |
| 2 large | eggs |
| 1 cup | fine, dry bread crumbs |
| 1/4 cup | vegetable oil |
| 2 Tbsp | butter |
| 1 | lemon, cut into wedges |
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| lay chicken breasts between 2 sheets of plastic wrap and pound into |
| 1/4-inch thickness. in shallow pie pan or dish, mix together flour, salt |
| and pepper. in second shallow dish or pan, beat eggs lightly. in third |
| shallow dish or pan, place breadcrumbs. one at a time, dip each chicken |
| breast half first into the flour mixture, coating thoroughly and dusting |
| off excess. dip chicken breast next in egg, covering completely. finally, |
| coat chicken with bread crumbs. place each breaded chicken breast half on |
| plate or on small sheet pan. in large, non-stick skillet, place vegetable |
| oil and butter. warm over medium heat. place chicken in skillet, cooking |
| while turning, browning very well on both sides, about two minutes per |
| side. transfer chicken to paper-towel-lined plate or sheet pan. serve |
| with lemon wedges. |
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| makes 4 servings. |
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| recipe provided courtesy of the national chicken council. used with |
| permission |
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| chicken with lime butter |
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| 6 | broilerfryer chicken breast halves, boned, skinned |
| 1/2 tsp | salt |
| 1/2 tsp | pepper |
| 1/3 cup | vegetable oil |
| 8 Tbsp | butter |
| 1 | lime, juiced |
| 1 to 2 tsp | chives, minced |
| 1/2 tsp | dill weed |
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| sprinkle chicken on both sides with salt and pepper. in large fry pan, |
| place oil and heat to medium temperature. add chicken and saute about 4 |
| minutes, or until lightly brown. turn chicken, cover and reduce heat to |
| low. cook 10 minutes, or until fork can be inserted in chicken with ease. |
| remove chicken and keep warm; drain off oil and discard. in same fry pan, |
| add butter, stirring, until butter becomes opaque and forms a thickened |
| sauce. stir in lime juice, chives and dill weed. spoon sauce over chicken. |
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| makes 6 servings |
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| chicken with olives and lemon |
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| 2 lb. | bone-in, skinless drumsticks |
| 2 tsp | olive oil |
| 1 medium | red onion, sliced |
| 1 cup | basmati or long grain rice |
| 1/2 tsp | ground cumin |
| 1/2 tsp | paprika |
| 1/2 tsp | fennel seeds |
| 2 | lemons, thinly sliced, seeds removed |
| 1/2 cup | green olives, sliced |
| 1 | 145ounce can chicken broth |
| 1 cup | dry white wine |
| 2 Tbsp | lemon juice |
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| warm olive oil in large skillet with cover over high heat. add chicken and |
| brown well on all sides. remove chicken and set aside. add onion to |
| skillet and saute until translucent; remove and reserve. reduce heat to |
| medium; add rice, cumin, paprika and fennel seeds. cook, stirring |
| constantly, for 1 minute. lay chicken on top or rice, returning any juices |
| back to skillet. spoon reserved onions on top and around chicken; top with |
| lemons and sprinkle with olives. gently pour chicken broth and white wine |
| over casserole and sprinkle with lemon juice. reduce heat to very low; |
| cover the skillet tightly and let simmer for 35 to 45 minutes, until the |
| rice and lemon slices are tender and the chicken is cooked through (meat |
| thermometer should register 170*f). serve immediately makes 4 servings. |
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| country chicken piccata |
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| this chicken skillet entree features the fresh flavor of lemon. |
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| 1/4 cup | milk |
| 1 | egg, slightly beaten |
| 1/3 cup | crushed corn flakes |
| 1/3 cup | all-purpose flour |
| 1/4 tsp | salt |
| 1/8 tsp | pepper |
| 4 | 4 ounces each) boneless skinless chicken breasts |
| 6 Tbsp | butter |
| 1 tsp | finely chopped fresh garlic |
| 2 Tbsp | lemon juice |
| 1 cup | fresh mushrooms, halved |
| 1 cup | sliced 1-inch green onions |
| | lemon slices, if desired |
| | fresh parsley, if desired |
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| combine milk and egg in small bowl. combine crushed corn flakes, flour, |
| salt and pepper in 9-inch pie pan. flatten each chicken breast to 1/4-inch |
| thickness by pounding between sheets of waxed paper. dip chicken into milk |
| mixture, then flour mixture, turning to coat. melt 4 tablespoons butter |
| in 10-inch skillet; add chicken and garlic. cook over medium heat, turning |
| occasionally, until golden brown (5 to 6 minutes). remove chicken to |
| serving platter; keep warm. add remaining 2 tablespoons butter to |
| drippings in pan; stir until butter melts. stir in lemon juice. add |
| mushrooms and green onions. continue cooking stirring occasionally, until |
| heated through (2 to 4 minutes). spoon over chicken. garnish with lemon |
| slices and parsley. |
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| makes 4 servings. |
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| CINNAMON APPLE DESSERT PIZZA |
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| 1 package | (18 1/2 oz.) white cake mix |
| 1-1/4 cup | quick-cooking rolled oats |
| 1/2 cup | butter or margarine |
| 1 | egg |
| 1/2 cup | chopped nuts |
| 1/2 tsp | ground cinnamon |
| 1 can | (21 oz.) apple pie filling |
| 1/3 cup | sugar |
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| Heat oven to 350 degrees. Grease a 12 to 15 inch pizza pan or a 13 x 9 |
| inch pan. In large bowl, using electric mixer combine cake mix, oats and |
| 6 tablespoons softened butter until crumbly. Scoop out 1 cup of these |
| crumbs and set aside for topping. To remaining crumbs, blend in egg. |
| Press this mixture evenly into prepared pans. Bake for 12 minutes. Turn |
| reserved crumbs into bowl and add remaining 2 tablespoons margarine, nuts, |
| sugar and cinnamon, beat at low speed until well mixed. Spread apple pie |
| filling on top of baked base. Sprinkle with cinnamon crumb mixture. |
| Return to oven and bake about 20 to 25 minutes or until golden brown. Cool |
| and cut into wedges or squares. Serve with ice cream. 12 to 15 servings. |
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| orange crusted chicken |
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| 4 | boneless, skinless chicken breast halves |
| 3/4 cup | all-purpose flour |
| 1 Tbsp | grated orange peel |
| 1/2 cup | milk |
| 6 Tbsp | butter, divided use |
| 3 Tbsp | slivered almonds, divided use |
| 1 | garlic clove, minced |
| 1/4 tsp | ground allspice |
| 1/4 tsp | ground cinnamon |
| 1/8 tsp | cayenne pepper(optional for taste buds) |
| 1/2 cup | dried cranberries |
| 3/4 cup | orange juice, divided use |
| 1/2 cup | water |
| 1 tsp | cornstarch |
| | orange slices |
| | dried cranberries |
| | cooked white or brown rice |
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| in shallow dish, mix together flour and orange peel. in shallow bowl, |
| pour milk. dip chicken first in milk, then in flour, dredging to coat. |
| in large fry pan, place 4 tablespoons of the butter over medium heat. |
| add chicken and cook, turning, about 20 minutes or until fork can be |
| inserted with ease. while chicken is cooking, in medium saucepan melt |
| remaining 2 tablespoons butter. add 2 tablespoons of the almonds and |
| garlic over medium heat, stirring constantly about 1 minute. add |
| allspice, cinnamon and cayenne pepper; stir to mix. add cranberries, 1/2 |
| cup of orange juice and water; bring to a boil. add rice, reduce heat, |
| cover and simmer 10 minutes or until liquid is absorbed. to serve, place |
| rice in center of platter. arrange chicken around rice. add remaining 1 |
| tablespoon almonds to fry pan and saute, stirring, about 1 minute. add |
| remaining 1/4 cup orange juice to pan and stir in cornstarch dissolved in |
| 1 tablespoon water. drizzle sauce over chicken. garnish with orange |
| slices and dried cranberries |
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| makes 4 servings. |
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| linda |
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| (ID: 3322) Mirror: rec.food.recipes: Fri, Mar 4, 2005 |