Garden Chicken Recipes

Steps:

• Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.
• Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
• Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with Lemon Vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.
• In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.

Steps:

• Preheat the oven to 425 degrees F.
• Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
• Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

Steps:

• In a large skillet over medium heat, saute chicken and garlic in butter for 15 minutes. Remove chicken and set aside.
• With butter in skillet, saute squash, zucchini, and sweet bell pepper and cook just until tender crisp.
• In a small saucepan, melt 3 tablespoons butter and add flour, seasoned salt, salt, black pepper, and pesto seasoning. Stir to form a paste.
• Over medium high heat, gradually add broth, stirring constantly, until thick.
• Stir in cream and heat thoroughly.
• In a large bowl, combine chicken vegetables, broth-cream mixture, and drained pasta.
• Transfer to a greased 9x13 inch casserole dish.
• Cover and bake at 350 degrees for 30 minutes.
• Uncover and sprinkle parmesan cheese over top of casserole and return to oven for 5 minutes.

Steps:

• Place chicken breast on large square of tin foil.
• Place onion on top of chicken.
• Place vegetables on top of onion slice.
• Pour on Kitchen Bouquet.
• Sprinkle with parsley, salt, and pepper.
• Seal tin foil around chicken and vegetables.
• Bake at 350 degrees for 45 minutes, add about 15 minutes if the chicken is frozen.

Steps:

• Saute the onion, celery, garlic, carrot in oil over medium heat until onion is translucent.
• Add chicken, chicken stock, half and half, salt and pepper, thyme. Heat to boiling, then add gnocchi. Gently boil for 4 minutes, then turn down to a simmer for 10 minutes.
• Add spinach and cook for another 1-2 minutes until spinach is wilted.
• (Heat to boiling and add cornstarch dissolved in 1-2 Tbsp water at this point if you want a thicker soup.).
• Ladle into bowls and serve!