Ingredients
- Servings: 4
- 1/4 cup all-purpose flour for coating
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon dried oregano
- 4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
- 4 tablespoons butter
- 4 tablespoons olive oil
- 1 cup sliced mushrooms
- 1/2 cup
- 1/4 cup cooking
Recipe
Preparation Time: 10 mins
Cook Time: 20 mins
Ready Time: 30 mins
- in a shallow dish or bowl, mix together the flour, salt, pepper and oregano. coat chicken pieces in flour mixture.
- in a large skillet, melt butter in oil over medium heat. place chicken in the pan, and lightly brown. turn over chicken pieces, and add mushrooms. pour in and . cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.
Ingredients
- Servings: 6
- 1 (3 pound) whole chicken, rinsed
- salt and pepper to taste
- 1 small onion, quartered
- 1/4 cup chopped fresh rosemary
Recipe
Preparation Time: 10 mins
Cook Time: 2 hrs
Ready Time: 2 hrs 10 mins
- preheat oven to 350 degrees f (175 degrees c).
- season chicken with salt and pepper to taste. stuff with the onion and rosemary. place chicken in a 9x13 inch baking dish or roasting dish.
- roast in the preheated oven for 2 to 2 1/2 hours, or until chicken is cooked through and juices run clear. cooking time will vary a bit depending on the size of the bird.
Ingredients
- Servings: 4
- 1 tablespoon butter
- 1 cup uncooked quinoa
- 2 cups vegetable broth
- 2 teaspoons chopped garlic
- 2 tablespoons chopped fresh parsley
- 1/2 tablespoon chopped fresh thyme
- 1/4 teaspoon salt
- 1 small onion, finely chopped
- 1 dash fresh lemon juice (optional)
Recipe
Preparation Time: 15 mins
Cook Time: 20 mins
Ready Time: 35 mins
- melt butter in a saucepan over medium heat. add the quinoa, and toast, stirring occasionally, until lightly browned, about 5 minutes. stir in broth, and bring to a boil. reduce to a simmer, cover, and cook for 15 minutes, or until quinoa is tender.
- in a bowl, toss quinoa together with garlic, parsley, thyme, salt, and onion. sprinkle with lemon juice, and serve.
Ingredients
- Servings: 12
- 2 tablespoons honey
- 5 tablespoons sweet chili sauce
- 3 tablespoons soy sauce
- 12 chicken drumsticks, skin removed
Recipe
Preparation Time: 10 mins
Cook Time: 20 mins
Ready Time: 1 hr 30 mins
- in a large bowl, mix together the honey, sweet chili sauce and soy sauce. set aside a small dish of the marinade for basting. place chicken drumsticks into the bowl. cover and refrigerate at least 1 hour.
- preheat an outdoor grill for medium-high heat.
- lightly oil the grill grate. arrange drumsticks on the grill. cook for 10 minutes per side, or until juices run clear. baste frequently with the reserved sauce during the last 5 minutes.
Ingredients
- Servings: 4
- 4 cornish game hens
- salt and pepper to taste
- 1 lemon, quartered
- 4 sprigs fresh rosemary
- 3 tablespoons olive oil
- 24 cloves garlic
- 1/3 cup
- 1/3 cup low-sodium chicken broth
- 4 sprigs fresh rosemary, for garnish
Recipe
Preparation Time: 20 mins
Cook Time: 1 hr
Ready Time: 1 hr 20 mins
- preheat oven to 450 degrees f (230 degrees c).
- rub hens with 1 tablespoon of the olive oil. lightly season hens with salt and pepper. place 1 lemon wedge and 1 sprig rosemary in cavity of each hen. arrange in a large, heavy roasting pan, and arrange garlic cloves around hens. roast in preheated oven for 25 minutes.
- reduce oven temperature to 350 degrees f (175 degrees c). in a mixing bowl, whisk together , chicken broth, and remaining 2 tablespoons of oil; pour over hens. continue roasting about 25 minutes longer, or until hens are golden brown and juices run clear. baste with pan juices every 10 minutes.
- transfer hens to a platter, pouring any cavity juices into the roasting pan. tent hens with aluminum foil to keep warm. transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes. cut hens in half lengthwise and arrange on plates. spoon sauce and garlic around hens. garnish with rosemary sprigs, and serve.
Ingredients
- Servings: 8
- 1/2 cup butter
- 4 cloves garlic, minced
- 3/4 cup dry bread crumbs
- 1/2 cup freshly grated parmesan cheese
- 1 1/2 cups shredded cheddar cheese
- 1/4 teaspoon dried parsley
- 1/4 teaspoon dried oregano
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon salt
- 8 skinless, boneless chicken breast halves - pounded thin
Recipe
Preparation Time: 15 mins
Cook Time: 40 mins
Ready Time: 55 mins
- preheat oven to 350 degrees f (175 degrees c).
- melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.
- in a shallow bowl, mix the bread crumbs, parmesan cheese, cheddar cheese, parsley, oregano, pepper, and salt.
- dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. arrange the coated chicken breasts in a 9x13 inch baking dish. drizzle with any remaining butter and top with any remaining bread crumb mixture.
- bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
Ingredients
- Servings: 6
- 1 1/2 pounds new red potatoes
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 1 clove garlic, crushed
- 1 cup chicken broth
- 1 cup chopped fresh parsley
- 1/2 teaspoon ground black pepper
Recipe
Preparation Time: 15 mins
Cook Time: 15 mins
Ready Time: 30 mins
- peel a strip of skin from around the center of each potato, place the potatoes in cold water. set aside.
- heat oil in a large skillet over medium high heat. saute onion and garlic for 5 minutes or until tender. pour in broth and 3/4 cup of the parsley; mix well. bring to a boil.
- place the potatoes into a large pot full of salted water. bring the water to a boil; then reduce heat. simmer covered, for 10 minutes or until the potatoes are tender.
- remove potatoes with a slotted spoon to a serving bowl. sprinkle the black pepper into the skillet and stir.. pour the peppered sauce over potatoes and sprinkle with remaining parsley.
