Floridian Chicken Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Heat olive oil in a skillet over medium heat. Season chicken breasts with Creole seasoning, salt, and pepper; cook until evenly browned, about 2 minutes per side. Transfer to a plate to cool.
• Cut each puff pastry sheet in half. Place 1 sliced chicken breast on each half; top with 1/4 of the bacon and 1 Brie cheese slice. Fold top and bottom of pastry over chicken. Press pastry seams together with your fingers to seal; place seam-side down on prepared baking sheet.
• Cook in the preheated oven until pastry is golden brown and chicken is no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• Trim the chicken of all fat and, if pieces are thicker than 3/8 of an inch, pound them between sheets of plastic or waxed paper until they are more uniformly even. Combine half of the lime juice with the ground cumin and salt and rub this over the chicken. Preheat the broiler or grill. Start to grill the chicken and cook for about 6 minutes a side or until just cooked through. Combine the avocados with the mangoes, cucumbers and remaining lime juice. Season with salt and pepper. When the chicken is cooked through, remove the pieces to a cutting board to cool slightly and, in a blender or food processor, puree the vegetable oil, cilantro, scallion with white wine vinegar or Verges and season well with salt and pepper. To serve, cut the chicken, across the grain, on a diagonal, into thin slices. Spoon about 1 1/2 cups of mango and avocado mix on each dinner plate. Center the chicken slices over the mango salad and spoon the cilantro vinaigrette over the chicken. Serve at room temperature.

Steps:

• Sprinkle chicken with salt and pepper.
• Heat butter and oil in large skillet over medium heat; add chicken.
• Cook until golden, 4 to 5 minutes on each side.
• Add carrots, celery, onion, broth, grapefruit juice, sherry and tarragon to chicken; heat to boiling.
• Reduce heat; cover and cook until chicken is tender, 30 to 40 minutes.
• Place chicken in center of serving platter.
• Arrange vegetables around chicken, keep warm.
• Blend water and cornstarch in small bowl; stir into sauce in skillet.
• Cook stirring until thick, about 2 minutes.
• Add grapefruit to cornstarch mixture; cook until grapefruit is hot.
• Pour the sauce over chicken and vegetables.
• Garnish with mint leaves.

Steps:

• 1. In a large skillet cook chicken and garlic in hot butter over medium heat for 8 to 10 minutes or until no pink remains in chicken, turning chicken once and stirring garlic occasionally.
• 2. Meanwhile, in a small bowl combine lime peel, lime juice, ginger and crushed red pepper; set aside.
• 3. Peel orange. Reserving juice, cut the orange in half lengthwise, then cut crosswise into slices. Add reserved orange juice and lime juice mixture to the skillet. Place orange slices on top of chicken. Cover and cook 1 to 2 minutes or until thoroughly heated throughout.
• 4. To serve, spoon pan drippings over chicken.

Steps:

• In a large skillet cook chicken and garlic in hot butter over medium heat for 8 to 10 minutes or until chicken is no longer pink. Turn chicken once and stir garlic occasionally.
• Meanwhile in small bowl, combine lime peel, lime juice, ginger, and crushed red pepper; set aside.
• Peel orange reserving juice. Cut orange in half lengthwise then cut across in slices. Add any juice to the lime juice mixture. Add the mix to the skillet. Place orange slices on top of the chicken; cover and cook for 1 to 2 minutes or until heated through.
• To serve, spoon any reserved dripping over the chicken. Serve with hot cooked rice and garnish with lime wedges.