Italian Baked Chicken and Pastina

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Italian Baked Chicken and Pastina Recipe. Enjoy our collection of quick & easy recipes and learn how to make Italian Baked Chicken and Pastina.

Total Time: 55 min
Prep 15 min
Cook 40 min

Yield: 4 servings
Level: Easy

Ingredients

1 cup pastina pasta (or any small pasta)
2 tablespoons olive oil
1/2 cup cubed chicken breast (1-inch cubes)
1/2 cup diced onion (about 1/2 a small onion)
1 clove garlic, minced
1 (14.5-ounce) can diced tomatoes with juice
1 cup shredded mozzarella
1/4 cup chopped fresh flat-leaf parsley
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup bread crumbs
1/4 cup grated Parmesan
1 tablespoon butter, plus more for buttering the baking dish

Directions

Preheat the oven to 400 degrees F.

Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl.

Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more. Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine. Place the mixture in a buttered 8 by 8 by 2-inch baking dish. In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.

Recipe courtesy Giada De Laurentiis
Show: Everyday Italian Episode: Kids' Cooking Class

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Chicken Salad and Cranberry Brie Toast  

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CATALINA Chicken Breasts

CATALINA Cranberry Chicken 

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Chicken Salad and Cranberry Brie Toast Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken Salad and Cranberry Brie Toast Recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken Salad and Cranberry Brie Toast.

Total Time: 1 hr 15 min
Prep 10 min
Cook 1 hr 5 min

Yield: 4 sandwiches
Level: Easy

Ingredients

 
For the Poached Chicken:

1 (2 to 3-pound) whole chicken
1 gallon water
2 carrots, cut in 2-inch pieces
3 celery stalks, cut in 2-inch pieces
1 onion, halved
1 head garlic, halved horizontally
2 turnips, halved
4 fresh thyme sprigs
2 fresh rosemary sprigs
10 peppercorns
3 bay leaves

For the Chicken Salad:

1/2 cup walnuts, roughly chopped
Kosher salt
About 1 cup mayonnaise
1 heaping tablespoon Dijon mustard
1/2 lemon, juiced
2 celery stalks, small diced
2 tablespoons freshly chopped parsley leaves plus sprigs, for garnish
2 tablespoons extra-virgin olive oil
Freshly ground black pepper
2 cups shredded chicken meat, roughly chopped
8 slices sourdough bread, cut 1/2-inch thick
4 tablespoons unsalted butter, room temperature
1/4 cup cranberry sauce
1/2 pound brie
1 green apple, thinly sliced

For the Poached Chicken:

Directions

Begin by poaching the chicken. Put the chicken in a large stockpot and cover with 1 gallon of cool water. Add the vegetables and herbs and bring the pot up to a boil over medium-high heat. Skim well; then simmer, uncovered, for 45 minutes, skimming frequently as the oil rises to the surface. When done, remove to a platter and set aside to cool. Strain the liquid and reserve it for use as chicken stock. Shred the chicken meat and discard the skin and bones.
For the Chicken Salad:

Preheat oven to 325 degrees F.

Roughly chop the walnuts and then gently toast in a dry skillet over medium heat until they brown and are slightly fragrant. Season walnuts with salt once they are finished toasting. Add the walnuts, mayonnaise, mustard, lemon juice, celery, parsley, olive oil, and salt and pepper, to taste, in a large mixing bowl and combine. Fold in the shredded chicken and set aside while you prepare the bread.

Toast the bread in a hot oven until golden. Smear each piece with a little butter and then a tablespoon of cranberry sauce over 4 of the pieces. Lay the 4 cranberry-smeared pieces out on a sheet tray and top each piece with 2 to 3 slices of thick-cut brie. Pop this back in the oven for a minute or 2 so the cheese is slightly melted and creamy. Remove from the oven and top with a few slices of green apple. Top with a scoop of the chicken salad and cover with the other half of the bread to complete the sandwich. Serve.

Recipe courtesy Tyler Florence, 2007
Show: Tyler's Ultimate Episode: Ultimate Chicken Salad Sandwich

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Curried Chicken Salad Sandwich
Chicken and Sausage Sandwiches with Sauteed Bell Peppers and German Potato Salad

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CATALINA Chicken Breasts

CATALINA Cranberry Chicken
Chicken cacciatore

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Curried Chicken Salad Sandwich Recipe - How to Make Curried Chicken Salad Sandwich

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Curried Chicken Salad Sandwich Recipe. Enjoy our collection of quick & easy recipes and learn how to make Curried Chicken Salad Sandwich.

Total Time: 1 hr 35 min
Prep 15 min
Inactive 1 hr 0 min
Cook 20 min

Yield: 4 servings
Level: Easy

Ingredients

Dressing:

2 cups mayonnaise
1/2 cup commercial chutney
3 tablespoons mild curry powder

Sandwich:

6 bone-in chicken breasts
Kosher salt and freshly ground black pepper
1/2 cup coarsely chopped walnuts
1/2 cup dark raisins
3/4 cups finely chopped celery
4 croissants

Directions

To make the dressing: Combine the mayonnaise with the chutney and the curry powder in a small bowl. Mix well and set aside.

To prepare the sandwiches: Season the chicken breasts with salt and pepper then put them in a large skillet. Add water to cover. Put a lid on the skillet and simmer the chicken until it is cooked through, about 20 minutes. Remove the chicken from the poaching liquid and refrigerate for at least 1 hour. When the chicken is chilled remove the skin and cut the meat from the bones. Dice the meat and place it in a large bowl. Add the walnuts, raisins, and celery and mix well. Moisten the salad with the curry dressing. Cut the croissants in half. Fill each with chicken salad and serve.

Recipe courtesy Sanford Rich, Kopperman's Specialty Foods and Delicatessen
Show: The Best Of Episode: Deli Delights

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Baked chicken with pesto

Save and Share Curried Chicken Salad Sandwich Recipe
 
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Chicken and Sausage Sandwiches with Sauteed Bell Peppers and German Potato Salad

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken and Sausage Sandwiches with Sauteed Bell Peppers and German Potato Salad Recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken and Sausage Sandwiches with Sauteed Bell Peppers and German Potato Salad.

Total Time: 25 min
Prep 15 min
Cook 10 min

Yield: 4 servings
Level: Easy

Ingredients

For the sandwiches:

4 teaspoons olive oil
4 red bell peppers, seeded and sliced
1 large yellow onion, thinly sliced
4 reserved cooked chicken breast halves, sliced into thin strips
1 cup diced chorizo or andouille sausage
2 tablespoons balsamic vinegar
Salt and ground black pepper
4 long rolls (submarine or hoagie rolls)

For the potato salad:

6 small to medium Yukon gold potatoes, cut into 2-inch pieces
1/2 cup chopped green onions
4 slices turkey bacon, cooked until crisp
3 tablespoons apple cider vinegar
1 tablespoon olive oil

For the sandwiches:

Directions

Heat the olive oil in a large skillet over medium-high heat. Add bell peppers and saute 5 minutes, until tender. Remove half of the peppers from skillet and set aside.

Add onion and saute 3 minutes, until soft. Add sliced chicken and sausage and balsamic vinegar. Cook 2 minutes to heat through. Season, to taste, with salt and black pepper.

Using tongs, arrange mixture on rolls. Refrigerate remaining bell peppers for another recipe.

For the potato salad:

To make the potato salad, place potatoes in a large saucepan and pour over enough water to cover. Set pan over high heat and bring to a boil. Boil 8 minutes, until fork tender. Drain and while still warm, transfer to a large bowl and add onions, cooked bacon, vinegar, and oil. Season, to taste, with salt and black pepper.

2006, Robin Miller, All Rights Reserved
Show: Quick Fix Meals with Robin MillerEpisode: Multitasking

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CATALINA Chicken Breasts

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Save and Share Chicken and Sausage Sandwiches with Sauteed Bell Peppers and German Potato Salad Recipe
 
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Chicken Salad Sandwiches Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken Salad Sandwiches Recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken Salad Sandwiches. 

Total Time: 1 hr 20 min
Prep 10 min
Inactive 30 min
Cook 40 min

Yield: 4 to 5 servings
Level: Easy

Ingredients

4 split (2 whole) chicken breasts, bone-in, skin on
Good olive oil
Kosher salt and freshly ground black pepper
3/4 cup good mayonnaise, plus more for the bread
1 1/2 tablespoons chopped fresh tarragon leaves
1 cup small-diced celery (2 stalks)
8 to 10 slices health or seven-grain bread
1 package mesclun salad mix

Directions

Preheat the oven to 350 degrees F.

Place the chicken breasts, skin side up, on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside to cool.

When the chicken is cool, remove and discard the skin and bones and cut the chicken into 3/4-inch dice. Place the chicken in a bowl and add the mayonnaise, tarragon, celery, 2 teaspoons salt, and 1 teaspoon pepper and toss well.

To assemble, spread a little mayonnaise on half the bread slices, top with the chicken salad and mesclun mix, and cover with the remaining slices of bread. Cut in half and serve.

2006, Barefoot Contessa at Home, All Rights Reserved
Show: Barefoot Contessa Episode: The Magic Factor

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Save and Share Chicken Salad Sandwiches Recipe
 
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CATALINA Chicken Breasts Recipe - How to Make CATALINA Chicken Breasts

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try CATALINA Chicken Breasts Recipe. Enjoy our collection of quick & easy recipes and learn how to make CATALINA Chicken Breasts. 

total time 55 min
prep 15 min
servings 6 servings

Ingredients

2 tsp. oil
6 small  boneless skinless chicken breast halves (1-1/2 lb.)
1/2 cup KRAFT CATALINA Dressing
1/2 cup  apricot jam
3 Tbsp. (1/2 of 1-oz. pkt.) onion soup mix

Preparation

HEAT oven to 350°F.

HEAT oil in large skillet on medium-high heat. Add chicken; cook 4 min. on each side or until browned on both sides. Transfer chicken to 3-qt. casserole.

MIX dressing, jam and soup mix; pour over chicken.

BAKE 35 to 40 min. or until chicken is done (165ºF).

Kraft Kitchens Tips

Serving Suggestion
Serve with hot cooked rice and a mixed green salad tossed with your favorite KRAFT Light Dressing.

From Kraft Foods 

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Save and Share CATALINA Chicken Breasts Recipe
 
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CATALINA Cranberry Chicken Recipe - How to Make CATALINA Cranberry Chicken

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try CATALINA Cranberry Chicken Recipe. Enjoy our collection of quick & easy recipes and learn how to make CATALINA Cranberry Chicken.

total time 1 hr
prep 10 min
servings 8 servings

Ingredients

4 lb. bone-in chicken pieces (breast halves and/or thighs)
1 can  (16 oz.) whole berry cranberry sauce
1 bottle (8 oz.) KRAFT CATALINA Dressing
1 env.  onion soup mix

Preparation

HEAT oven to 350°F.

PLACE chicken in 2 (13x9-inch) baking dishes.

MIX remaining ingredients; pour over chicken.

BAKE 50 min. or until chicken is done (165°F).

Kraft Kitchens Tips

Note
Mix and match recipe using the chicken pieces you have on hand or what is on sale. Use all breasts, all thighs or a combination of both. Each breast half is one serving, while two thighs are a serving.

How to Safely Handle Raw Chicken
Always wash hands, preparation surfaces and utensils in hot, soapy water before and after contact with raw chicken. Dry hands and surfaces with a clean towel or paper towels. Take special care in washing worn cutting boards as there may be hard-to-clean grooves or cracks that can collect bacteria.   

From Kraft Foods  

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Chicken cacciatore  

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Save and share CATALINA Cranberry Chicken recipe
 
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Chicken cacciatore recipe - How to make Chicken cacciatore

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken cacciatore Recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken cacciatore.

This classic Italian dish is one the whole family will enjoy.

Preparation Time 15 minutes
Cooking Time 35 minutes

Ingredients (serves 4)

8 chicken thigh fillets
plain flour, for dusting
salt and cracked black pepper
2 tablespoons olive oil
1 onion, sliced
2 cloves garlic, chopped
2/3 cup (160ml) chicken stock
1/2 cup (125ml) white wine
400g can chopped tomatoes
1/2 cup kalamata olives
2 tablespoons oregano leaves
steamed vegetables, to serve

Method

Dust chicken fillets in combined flour, salt and pepper. Heat oil in a large non-stick frying pan over medium-high heat. Cook chicken, in batches, for 2-3 minutes on each side. Remove and set aside.

Reduce heat to medium. Add onion and cook for 4 minutes until softened. Add garlic and cook for 30 seconds. Pour in stock, wine and tomatoes, and simmer for 20 minutes. Stir through olives and oregano, and cook for 2-3 minutes. Serve with steamed vegetables.

Notes

Chicken cacciatore literally means 'hunter's style chicken'. This stew originates in central Italy and dates to the 15th Century when only the affluent could afford poultry and the sport of hunting.

Source
Taste.com.au - July 2007, Page 4
Recipe by Kate Murdoch

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Save and share chicken cacciatore recipe
 
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Baked chicken with pesto recipe - How to make Baked chicken with pesto

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Baked chicken with pesto Recipe. Enjoy our collection of quick & easy recipes and learn how to make Baked chicken with pesto.

For dinner with a difference, bake potatoes, chicken and tomatoes in the same dish and finish with nutty pesto.

Preparation Time 15 minutes
Cooking Time 60 minutes

Ingredients (serves 4)

800g medium Golden Delight potatoes, peeled, quartered
80ml (1/3 cup) olive oil
8 chicken drumsticks
1 x 250g pkt cherry truss tomatoes
100g (1/2 cup) Wattle Valley Baby Spinach, Cashew & Parmesan dip

Method

Preheat oven to 180°C. Place the potato in a large saucepan of salted water. Bring to the boil over high heat. Reduce heat to medium and cook for 15 minutes or until almost tender. Drain and return to the pan.

Add 2 tablespoons of oil to the potato and toss to combine. Transfer to a large baking dish.

Add the chicken to the dish. Drizzle over 1 tablespoon of remaining oil. Season with salt and pepper. Bake for 30 minutes. Add the tomatoes. Bake for 15 minutes or until the chicken is golden.

Combine the dip and remaining oil in a small bowl. Divide the potato, chicken and tomatoes among serving plates. Drizzle over the dip mixture to serve.

Notes

If the dip is unavailable, use any other fresh or bottled basil pesto.

If medium Golden Delight potatoes are unavailable, use medium Lady Christl or Royal Blue potatoes.

Budget tip: Replace cherry truss tomatoes with 4 roma tomatoes, halved lengthways.

Source
Good Taste - November 2008, Page 61
Recipe by Alison Adams 

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Save and Share Baked chicken with pesto Recipe
 
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Indian spiced chicken & roast squash recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Indian spiced chicken & roast squash Recipe. Enjoy our collection of quick & easy recipes and learn how to make Indian spiced chicken & roast squash. 
 Costs: £1.84
Takes: 1hr 30mins
Serves: 4

Ingredients

For the chicken
1.5kg whole organic free-range chicken
2 tbsp olive oil
1 large orange, cut in half
1 small onion, chopped
small handful fresh bay leaves
1 tsp garam masala

For the ginger and cumin roast squash
2-3 tbsp sunflower oil
1 red onion, cut into wedges
1 kg butternut squash, peeled, deseeded, cut into wedges
2.5cm fresh ginger
½ tsp dried chilli flakes
2 tsp ground coriander
2 tsp cumin seeds
4 garlic cloves, unpeeled

Mint and lime raita
150ml natural yoghurt
small handful fresh mint leaves, chopped
zest of ½ a lime

Preparation

Preheat the oven to 200°C/fan180°C/gas 6. Season the chicken's cavity with salt and pepper and place in a large roasting tin. Cut one orange half into wedges and place some inside the cavity and some around the chicken. Place the onion wedges and the bay leaves in the chicken cavity. Tie the legs together with string. Rub all over with the olive oil, season and scatter with garam masala. Squeeze the other orange half into the bottom of the roasting tin, add 150ml hot water, cover with foil and roast for 45 minutes.

Meanwhile, toss the red onion wedges and squash with the sunflower oil and then scatter with the ginger, spices and garlic and mix together well so it is all coated in the spicy mix. Tip into a very large roasting tin (large enough so the vegetables can sit happily in one layer without being piled up so that it roasts evenly and doesn't stew). Place in the oven and roast for 40-45 minutes or until tender and lightly browned around the edges.

Remove the foil from the chicken and roast for a further 20-30 minutes or until the skin is golden and the juices from the thigh run clear when pierced with a skewer.

For the raita, mix the yoghurt with the chopped mint and lime zest and place in a small serving bowl.

Serve the chicken sliced with the roasted squash and the mint raita on the side and pour the chicken roasting juices over the top as an instant gravy.

From Tesco Realfood

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Thai salad with paw paw and chicken recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Thai salad with paw paw and chicken Recipe. Enjoy our collection of quick & easy recipes and learn how to make Thai salad with paw paw and chicken. 

Takes: 15mins
Serves 4

Ingredients

65 g rice noodles
1 paw paw or mango, peeled and sliced
½ cucumber, sliced
6 spring onions, sliced
200 g bean sprouts
2 carrots, peeled and grated
4 tbsp freshly chopped mint
4 tbsp freshly chopped coriander
2 Healthy Living Flame grilled Skinless Chicken Breast Fillets

Dressing
3 tbsp lime juice
3 tbsp olive oil
1 tbsp toasted sesame oil
1 tbsp soy sauce
Pinch light brown muscovado sugar
2cm piece fresh ginger, grated
1 garlic clove, crushed
1 red chilli, deseeded and finely chopped

To Serve
100 g salted peanuts, chopped
1 lime, sliced

Preparation

Soak the rice noodles in boiling water for about 5 minutes or until tender. Rinse in cold water to prevent sticking, drain and chill.

Peel the skin off the paw paw using a potato peeler, then cut the fruit in half and scoop out the seeds, Slice the flesh.

In a large salad bowl, combine the noodles, paw paw, sliced cucumber and spring onions, bean sprouts, grated carrots and herbs.

Pull the chicken breasts apart into strips and add to the bowl.

To make the dressing, whisk the ingredients together and drizzle over the salad. Toss until well coated.

Chill and serve on four plates with a handful of chopped peanuts and sliced lime.

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BBQ chicken and chorizo salad
Oven-Fried Chicken Milanese with Tomato-Onion Salad
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Buttermilk Baked Chicken

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Chicken fajitas recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken fajitas Recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken fajitas. 

Ingredients

For the spicy chicken
2 limes, rinsed
¼ tsp ground cayenne pepper
1 tbsp olive oil
2 x 240 g packs Tesco Healthy Living Skinless
mini breast fillets

For the peppers
4 peppers (red, green, yellow and orange), washed
1 medium onion
2 clove(s) garlic, peeled and crushed
1 tbsp olive oil

For the guacamole
2 ripe avocados
1 small clove garlic, peeled and crushed
1/4 tsp ground cayenne pepper
8 cherry tomatoes, washed and quatered

To Serve
320 g pack flour tortillas, warmed as per packet instructions

Preparation

Make the marinade for the chicken by grating the lime zest into a shallow bowl. Cut the limes in half. Squeeze the juice from 3 halves into the bowl. Add the cayenne pepper and olive oil. Mix well. Add the chicken. Leave for 10 minutes.

Cut each pepper in half and pull out the core and stalk to deseed. Cut into thin slices and place in a mixing bowl. Peel and thinly slice the onion. Add to the peppers, with garlic and oil and mix. Leave until ready to cook.

To make the guacamole first cut the avocados in half. Remove the stones and scoop out the flesh. Gently mash with a fork to make a lumpy puree. Stir in the garlic with the juice from the remaining half lime and the cayenne pepper. Stir the cherry tomatoes into the guacamole

Heat the oil in a large non-stick pan over a medium heat. Cook the chicken, stirring occasionally until the pieces are browned and cooked through (usually about 7 minutes). There should be no trace of pink flesh and the juices must run clear. Transfer to a serving bowl.

Stir-fry the pepper mix for 2 minutes until it is lightly coloured but still crunchy. Wrap the chicken, guacamole and peppers in the warm tortillas.

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Save and Share Chicken fajitas recipe

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Gingered chicken noodles recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Gingered chicken noodles Recipe. Enjoy our collection of quick & easy recipes and learn how to make Gingered chicken noodles.

Ingredients

1tbsp stir-fry or vegetable oil
500g chicken breast fillets, sliced
2 carrots cut into thin sticks
1 red pepper, deseeded and sliced
150g broccoli florets
250g baby corn and sugarsnap peas
2.5cm piece root ginger, peeled and finely chopped
1 clove garlic, crushed
400g pack Ready To Wok Thai Ribbon Noodles
100ml chicken stock
3tbsp sweet chilli dipping sauce
3tbsp chopped fresh coriander

Preparation

Heat the oil in a large wok or frying pan. Add the chicken and stir-fry for 8 minutes. Add the carrots, peppers and broccoli and stir-fry for 4 minutes.

Cut the baby corn in half and add to the wok with the sugarsnap peas, ginger and garlic. Stir-fry for 3 minutes. Finally, add the noodles, stock, chilli sauce and coriander and mix well.

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BBQ chicken and chorizo salad
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Crispy Baked 'Fried' Chicken
Buttermilk Baked Chicken
Carolina-Style Barbecue Chicken
BBQ Chicken

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BBQ chicken and chorizo salad recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try BBQ chicken and chorizo salad Recipe. Enjoy our collection of quick & easy recipes and learn how to make BBQ chicken and chorizo salad.

Ingredients

4 skinless, boneless chicken breasts, cut into chunks
1 tbsp olive oil
1 tbsp white wine vinegar
2 tbsp chopped fresh tarragon (or 1 tsp dried tarragon)
1 clove garlic, crushed
40g chorizo, thinly sliced
70g rocket
250g cherry tomatoes, cut in half

For the dressing:
4 dollops* Hellmann's Real Mayonnaise
2 tbsp chopped fresh tarragon
(or 1 tsp dried tarragon)
1 tbsp white wine vinegar
freshly ground black pepper
* A dollop is one level tablespoon of Hellmann's Mayonnaise (15ml)

Preparation

Mix the oil, vinegar, garlic and tarragon. Stir in the chicken breast chunks and marinade for 30 minutes.

Thread the marinated chicken and chorizo slices onto pre-soaked wooden skewers and BBQ or grill for around 10 minutes, or until the chicken is cooked through.

Meanwhile mix the rocket and tomatoes to form a salad. Mix the mayonnaise with the vinegar and tarragon and season to taste with freshly ground black pepper, gently stirring through the salad. Remove the chicken and chorizo from the skewers and serve scattered over the salad.

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Buttermilk Baked Chicken
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Southwestern Bbq Chicken Breast

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Chicken with samfaina recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken with samfaina Recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken with samfaina.

A vibrant and robust Catalan classic. I've adapted this dish from a recipe by food writer Coleman Andrews. I prefer cooking the eggplant over an open flame to give it a touch of smokiness and depth; it can be done in the oven as well. The chicken is first roasted in the oven and then the samfaina is added to the pan to combine flavours. 

Ingredients

Chicken

1 free range chicken, cut in 4 pieces
Salt and freshly ground pepper
1 tsp chilli flakes
100mL extra virgin olive oil
Juice of 1 lemon
Extra virgin olive oil to finish
1 tbsp chopped parsley

Samfaina

2 medium eggplants
2-3 tbsp olive oil
1 large onion, thinly sliced
2 cloves of garlic, crushed
2 anchovy fillets
2 medium zucchini, cut into 1.5cm dice
3 small capsicums
(2 red, 1 green), roasted, peeled and cut into strips
4 tomatoes, seeded and roughly chopped

Method

For chicken: Preheat oven to 200C.

Season chicken pieces with salt, pepper and chilli and drizzle with extra virgin olive oil. Roast for 1 hour or until golden brown.

For samfaina: While chicken is roasting, make the samfaina. Turn eggplants frequently over an open gas flame until charred all over. Try not to break the skin as you turn them. Remove to a plate to cool slightly. Half eggplants, scoop out the flesh and cut into strips, avoiding charred skin.

Heat the oil in a heavy-based pan and add the onion and garlic. Cook for a few minutes until softened and golden. Add the anchovies, zucchini and capsicum, season with salt and pepper and cook over a low heat for 10 minutes, then add the tomatoes and cook a further 5 mins. Add eggplant, remove from heat and season to taste.

When the chicken is done, remove from oven and add the samfaina to the roasting pan with the chicken and stir to combine all the juices and flavours. Return pan to oven to cook a further 5 mins.
To serve

Drizzle with lemon juice, extra virgin olive oil and finish with chopped parsley.

Serve hot or warm.

Serves 4-6.

Author: Bridgette Hafner Wednesday July 25, 2007 Spanish, 45 mins plus, Contemporary, Dinner

More Chicken Recipes:

Oven-Fried Chicken Milanese with Tomato-Onion Salad
Crispy Baked 'Fried' Chicken
Buttermilk Baked Chicken
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Oven-Fried Chicken Milanese with Tomato-Onion Salad Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Oven-Fried Chicken Milanese with Tomato-Onion Salad Recipe. Enjoy our collection of quick & easy recipes and learn how to make Oven-Fried Chicken Milanese with Tomato-Onion Salad.

Total Time: 1 hr 10 min
Prep 10 min
Cook 1 hr 0 min

Yield: 4 to 6 servings
Level: Easy

Ingredients

5 to 6 bone-in, skinless* chicken drumsticks (about 1 1/2 pounds total)
4 to 5 bone-in, skinless* chicken thighs (about 1 1/2 pounds total)
1 cup all-purpose flour
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
2 cups panko breadcrumbs
2/3 cup finely chopped fresh parsley leaves
1/4 cup olive oil
2 teaspoons lemon zest
5 large eggs, beaten thoroughly
2/3 cup finely grated Parmesan
1/2 medium red onion, halved lengthwise and sliced paper thin
1 pound grape, cherry, or sweet 100 tomatoes, halved (about 2 1/2 cups)
2 tablespoons freshly squeezed lemon juice

Directions

Heat the oven to 425F and arrange rack in the upper third. Set a rack on a foil lined baking sheet; set aside.

Combine flour, 1 teaspoon of the salt, and 3/4 teaspoon of the pepper in a shallow bowl, mix until well combined; set aside. Combine Panko, 1/3 cup of the parsley, 3 tablespoons of the olive oil, 1 1/2 teaspoons of the salt, and all the lemon zest in a separate shallow bowl, and toss until evenly combined; and set aside. Whisk together eggs and cheese in a shallow bowl until evenly combined; set aside.

To coat chicken, dredge a piece in the flour mixture and shake off excess. Then dip into egg mixture, let excess drip off, and finally roll in the breadcrumbs, pressing to adhere as necessary. Place chicken piece on baking sheet and repeat with remaining chicken.

Bake until coating is golden and crispy, juices of chicken run clear when poked, and internal temperature is 160degreesF, about 40 to 45 minutes. Meanwhile, combine remaining 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, remaining 1/3 cup of the parsley, 1 tablespoon of the olive oil, all the red onion, all the tomatoes, and the lemon juice in a non-reactive bowl and toss to combine. Serve chicken topped with a bit of the tomato mixture.

*If you can't find skinless, bone-in chicken, by it with skin on and pull it off. To get a better grip, grasp skin with a paper towel and pull!

Recipe courtesy Aida Mollenkamp

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Crispy Baked 'Fried' Chicken
Buttermilk Baked Chicken
Carolina-Style Barbecue Chicken
BBQ Chicken
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Save and Share Oven-Fried Chicken Milanese with Tomato-Onion Salad Recipe

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Crispy Baked 'Fried' Chicken Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Crispy Baked 'Fried' Chicken Recipe. Enjoy our collection of quick & easy recipes and learn how to make Crispy Baked 'Fried' Chicken.

Total Time: 1 hr 10 min
Prep 20 min
Cook 50 min

Yield: 4 to 6 servings
Level: Easy

Ingredients

8 chicken pieces (preferably 2 breasts, 2 thighs, 2 legs and 2 wings)
1/2 cup all-purpose flour
Kosher salt and freshly ground pepper
4 cups cornflakes
2/3 cup buttermilk
2 tablespoons dijon mustard
1/4 teaspoon cayenne pepper
1 1/2 teaspoons paprika
3/4 teaspoon ground sage

Directions

Preheat the oven to 425 degrees. Place a rack in a roasting pan or on a baking sheet.

Rinse the chicken in cold water; pat dry. In a wide bowl or on a plate, season the flour with salt and 1/4 teaspoon pepper. Dredge each chicken piece through the flour so it's fully coated, tap against the bowl to shake off excess flour and set aside. Discard the flour.

Here comes the part kids like best: Crush the cornflakes by placing them in a big resealable plastic bag, carefully pressing the bag to push out the air. Seal up the bag (with as little air inside as possible) and run over the flakes with a rolling pin. Open the bag and pour the crushed flakes into a wide bowl or onto a plate.

In a large bowl (big enough to dredge the chicken pieces), mix the buttermilk, mustard, cayenne pepper, paprika and sage. Give each floured chicken piece a good buttermilk bath and then roll in the cornflake crumbs.

Arrange the chicken pieces on the rack and place in the hot oven. Cook for 15 to 20 minutes, lower the heat to 375 degrees and cook for another 25 to 30 minutes, until cooked through and crispy. The juices should run clear when the meat is pierced with a knife. Serve with Easy Greens.

Per serving: Calories 520; Fat 22 g (Sat. 6 g; Mono. 9 g; Poly. 5 g); Cholesterol 136 mg; Sodium 1,040 mg; Carbohydrate 41 g; Fiber 1.5 g; Protein 40 g

Photograph by Con Poulos

Recipe courtesy Cat Cora for Food Network Magazine

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Carolina-Style Barbecue Chicken
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Southwestern Bbq Chicken Breast
Cajun Chicken Alfredo
Chicken-Zucchini Alfredo

Save and Share Crispy Baked 'Fried' Chicken Recipe

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Buttermilk Baked Chicken Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Buttermilk Baked Chicken Recipe. Enjoy our collection of quick & easy recipes and learn how to make Buttermilk Baked Chicken.
 
Total Time: 13 hr 0 min
Prep 15 min
Inactive 12 hr 0 min
Cook 45 min

Yield: 4 servings
Level: Easy

Ingredients

2 cups buttermilk
Juice of 1/2 lemon
1 tablespoon hot sauce
1/2 yellow onion, sliced
5 sprigs fresh thyme
3 cloves garlic, smashed
Kosher salt and freshly ground black pepper
1 (3 pound) chicken cut into 8 pieces, rinsed and patted dry
2 cups crushed corn flakes
3/4 cup grated Parmesan cheese
2 teaspoons chopped fresh thyme

Directions

Preheat the oven to 400 degrees F. Fit a sheet tray with a wire rack and spray with nonstick cooking spray.

Mix together buttermilk, lemon juice, hot sauce, onion, thyme, garlic, salt, and pepper to a large bowl. Add chicken and coat with mixture. Cover with plastic wrap and place in the refrigerator for 3 hours or up 12 hours.

Mix corn flakes, Parmesan cheese, and thyme together. Season with salt and pepper.

Remove chicken from the marinade, letting the excess drip off, and dredge through the corn flake-Parmesan mixture, pressing to help it adhere.

Place on the wire rack-fitted sheet tray and bake for 45 minutes until golden and crisp.

Cook's Note: Remove the skin to save calories. Soaking chicken in buttermilk leaves the chicken incredibly moist with a delicious flavor.

Recipe courtesy the Neelys
Show: Down Home with the Neelys Episode: Hometown Favorites

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Cajun Chicken Alfredo
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Save and Share Buttermilk Baked Chicken Recipe

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Carolina-Style Barbecue Chicken Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Carolina-Style Barbecue Chicken Recipe. Enjoy our collection of quick & easy recipes and learn how to make Carolina-Style Barbecue Chicken.

Total Time: 40 min
Prep 10 min
Cook 30 min

Yield: 4 servings
Level: Easy

Ingredients

1/2 cup yellow mustard
1/4 cup apple cider vinegar
1/4 cup packed light brown sugar
1 1/2 tablespoons mustard powder
2 teaspoons hot sauce
1/2 teaspoon Worcestershire sauce
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter, melted
8 skin-on, bone-in chicken thighs (2 to 2 1/4 pounds)
Vegetable oil, for brushing
1 large tomato, sliced
Prepared macaroni salad, for serving (optional)

Directions

Preheat a grill to medium. Whisk the yellow mustard, vinegar, brown sugar, mustard powder, hot sauce, Worcestershire sauce, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in the butter.

Season the chicken with salt and pepper, then toss with about one-third of the mustard sauce in a large bowl until coated. Let sit at room temperature, 10 minutes.

Brush the grill grates generously with vegetable oil. Put about 1/4 cup of the remaining mustard sauce in a small bowl for basting and reserve the rest for topping. Grill the chicken, covered, basting occasionally with the sauce, until well marked and a thermometer inserted into the thickest part registers 170 degrees F, 10 to 12 minutes per side.

Serve the chicken with the reserved mustard sauce, sliced tomato and macaroni salad, if desired.

Per serving: Calories 425; Fat 25 g (Saturated 9 g); Cholesterol 127 mg; Sodium 866 mg; Carbohydrate 16 g; Fiber 0 g; Protein 31 g

Photograph by Antonis Achilleos

Recipe courtesy Food Network Magazine

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Cajun Chicken Alfredo
Chicken-Zucchini Alfredo
Chicken Tetrazzini
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Save and Share Carolina-Style Barbecue Chicken Recipe

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