Jammin Chicken Recipes

Steps:

• Heat greased grill to medium heat.
• Mix first 3 ingredients until blended. Place chicken on grill grate; brush with half the jelly mixture.
• Grill 8 min. or until done (165°F), turning after 4 min. and brushing occasionally with the remaining jelly mixture.

Steps:

• Lightly pound the chicken breasts to 1/2-inch thickness. Combine the kosher salt, sugar, and 1 quart of water in a 1-gallon size resealable plastic bag; shake until dissolved. Add the chicken breasts and soak at room temperature for 30 minutes.
• Place the flour in a medium bowl. Remove the chicken from the brine. Shake off excess moisture and, with tongs, lightly dredge the chicken in the flour. Shake off the excess flour and transfer to a large plate.
• Mix the eggs and milk in medium bowl and whisk thoroughly. In a separate bowl combine the bread crumbs, oregano, basil, parsley, sea salt, and pepper. Dredge the chicken in the egg and milk mixture with tongs and let excess mixture drain off. Now dredge the chicken into the bread crumb mixture, and lightly pat down in the bread crumbs to adhere.
• Preheat the broiler.
• Let the breaded chicken sit for 5 minutes before frying. In a medium saucepan on medium-high heat, add enough olive oil to come 1/3 up the side of the chicken. Cook the chicken in batches until golden brown on both sides. Remove from the pan when cooked and place on a sheet tray. Repeat with remaining chicken.
• When all the chicken is cooked, sprinkle mozzarella and Parmesan evenly over the top. Place under the broiler until the cheese melts and is golden brown.
• Serve chicken over pasta and ladle tomato sauce on top. Garnish with additional Parmesan and parsley.
• Heat the olive oil over medium heat in a saucepan. Add the onions and cook until translucent. Add the garlic and cook until almost brown, then add tomatoes. Saute for 30 minutes over low to medium heat. Add the basil and oregano and continue to cook for 30 minutes longer. Puree in a food mill or let cool and puree in a food processor. Season with salt and pepper, to taste.

Steps:

• Heat oven to 425 degrees. Season chicken all over with salt, and place on a rimmed baking sheet.
• Smash all the garlic cloves with the side of a knife and peel them. Finely grate one garlic clove and put it in a small bowl. Stir in the 2 tablespoons olive oil, 1 1/2 tablespoons lemon juice, paprika, oregano, brown sugar (if using) and cumin. Pour over chicken, tossing to coat.
• Add tomatoes and remaining smashed, peeled garlic cloves to baking sheet, spreading them out around the chicken. Season tomatoes lightly with salt and drizzle with a little more olive oil. Scatter pancetta on top.
• Roast until chicken is golden and cooked through, about 30 to 35 minutes. After 15 minutes, stir the tomatoes and pancetta, but don't disturb the chicken.
• Transfer chicken to plates. Stir the tomatoes and pancetta around in the pan, scraping up all the delicious browned bits from the bottom and sides, and stir in the herbs and black pepper to taste. Taste and add salt, if needed, and a squeeze of fresh lemon juice, if you like. Spoon tomatoes, garlic and pancetta over the chicken to serve.

Steps:

• Combine all seasonings with orange juice to make a spice paste.
• Rub paste over both sides of the chicken.
• Grill or broil chicken 5-7 minutes per side or until juices run clear.

Steps:

• BACON JAM: Cut bacon in 1-inch pieces. Fry in large skillet over medium heat until crisp (don't over cook). Drain on paper towels. Discard all but 2 Tbsp. bacon grease. NOTE: I keep my bacon grease in the fridge for other recipes.
• Sauté onion, garlic and pepper in reserved bacon grease over a medium heat for about 4 to 5 minutes or until vegetables are tender. Return bacon to pan; add remaining ingredients. Bring to a simmer, reduce heat and continue to simmer for about 20 minutes or until thickened.
• SANDWICH: Heat griddle over medium heat.
• Butter the outer sides of bread; place on griddle. Spread mustard on inside of each piece of bread, layer each piece with a slice of cheddar cheese, and then add layer of chicken on one piece, top chicken with bacon jam and then place 2nd cheese, bacon slices and bread on top. Brown on each side, flipping occasionally to ensure cheese melts and that you don't burn bread.

Steps:

• 1. Panini grill or any other kind of grill will work too.
• 2. Butter your bread on outside for grilling. On the other side of 1 slice spread the dijon. Add your chicken, sprinkle the cranberries on top of chicken. Then I drop the apricot jam down inside the pieces of chicken just a little here and there. Add your slices of gouda and the other slice of bread and your ready to grill.

Steps:

• Combine all ingredients in a large freezer bag. Seal squeezing out as much air as you can.
• To cook; thaw completely.
• Preheat oven to 400 degrees F.
• Cover a baking sheet with aluminum foil or
• spray a casserole dish with Pam.
• Place chicken in prepared dish reserving
• marinade in a saucepan and bring to a simmer.
• Roast for 30 - 40 minutes or until juices run clear.
• Brush with remaining sauce just before serving.