MONTEREY BARBECUED CHICKEN
Linda Coleman of Cedar Rapids, Iowa turns regular chicken into a savory dish with barbecue sauce, crisp bacon and melty cheese. It gets even better with a sprinkling of fresh tomatoes and green onions.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Cut bacon strips in half widthwise. In a large skillet, cook bacon over medium heat until cooked but not crisp. Remove to paper towels to drain. , Drain drippings from skillet; cook chicken in butter over medium heat for 5-6 minutes on each side or until a thermometer reads 170°. , Top each chicken breast with the barbecue sauce, green onions, tomato and two reserved bacon pieces; sprinkle with cheese. Cover and cook for 5 minutes or until cheese is melted.
Nutrition Facts : Calories 318 calories, Fat 17g fat (10g saturated fat), Cholesterol 107mg cholesterol, Sodium 680mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 32g protein.
MY MOTHER'S PRAISED CHICKEN
Cooked this way it seems to go much further than roasted chicken, so you can feed more the first time, or have plenty for the rest of the week.
Provided by Nigella Lawson : Food Network
Time 2h30m
Yield 4 to 8 servings
Number Of Ingredients 14
Steps:
- On a washable board, un-truss the chicken, put it breast-side down, and press down until you hear the breastbone crack. (As you may imagine, I like this.) Then press down again, so that the chicken is flattened slightly. Now cut off the ankle joint below the drumstick (but keep them); I find kitchen scissors up to the task.
- Put the oil in a large, flame-safe cooking pot (with a lid) in which the chicken can fit snugly: mine is about 11 inches wide by 4 inches deep. Heat the oil over medium heat and add the chicken, breast side down. Brown the chicken for a few minutes, then raise the heat and turn the chicken over, tossing in the ankle joints as you do so. Add the wine or vermouth and let it bubble down a little before adding the leeks, carrots, and celery.
- Pour in enough cold water to cover the chicken, though the very top of it may poke out. Add the bouquet garni or your herbs of choice, and the parsley stalks or sprigs along with the salt and red peppercorns or a good grinding of regular pepper.
- The chicken should be almost completely submerged by now and if not, do add some more cold water. You want it just about covered.
- Bring to a bubble, clamp on the lid, turn the heat to very low, and let cook for 1 1/2 hours, or 1 hour 40 minutes. Remove the pot from the heat and let stand, covered, for 20 to 30 minutes. Sprinkle the chicken with parsley leaves.
- Serve the chicken and accompanying vegetables with brown basmati rice, adding a ladleful or 2 of liquid over each shallow bowl, as you go, and putting fresh dill and mustard on the table for the eaters to add as they wish.
- Freeze Note: The cooked meat can be frozen, as soon as it is cool, in resealable bags or airtight containers for up to 2 months.
BAKED CHICKEN IN A SWEET BBQ SAUCE
What I had to do to squeeze this recipe from my neighbor...but it's worth it. This is a scrumptious version of sticky chicken.
Provided by Allyson
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Whisk together the barbecue sauce, soy sauce, red wine, maple syrup, chili powder, dry mustard powder, garlic powder, onion powder, and cumin in a bowl until thoroughly combined.
- Place the chicken breasts into a 9x13-inch baking dish, and pour the sauce over the chicken. Turn the chicken pieces over in the sauce to coat both sides.
- Bake in the preheated oven until the chicken is no longer pink and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the thickest part of a breast should read 160 degrees F (70 degrees C). Remove the chicken from the baking dish, and keep warm.
- Pour the remaining sauce into a saucepan, place over medium heat, and bring to a boil. Whisk the cornstarch and water together in a small bowl until smooth. Whisk the cornstarch mixture into the sauce; reduce heat to a simmer, and allow the sauce to thicken, whisking constantly. Return the chicken to the dish, and pour the thickened sauce over the chicken to serve.
Nutrition Facts : Calories 275.3 calories, Carbohydrate 31.7 g, Cholesterol 60.8 mg, Fat 3.8 g, Fiber 1.4 g, Protein 25.3 g, SaturatedFat 0.8 g, Sodium 1327.5 mg, Sugar 21.1 g
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