Rocky Mount Chicken Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken breasts in a lightly greased 9x13 inch baking dish. Season with pepper, garlic powder and Italian seasoning to taste. Bake seasoned chicken in the preheated oven for 20 to 30 minutes or until cooked through and juices run clear.
• When chicken is done, remove from oven and pour on barbecue sauce. Layer each breast with slice of ham, then slice of cheese. Return to oven and continue to bake for 5 minutes or until cheese has melted. Remove from oven and top with chopped green onions and tomatoes.

Steps:

• Preheat oven to 300 degrees.
• Lightly spray 6X9 glass baking dish with Pam.
• Line bottom of dish with dried beef slices.
• Wrap 1 slice bacon around each breast (no need to secure with toothpicks).
• Place chicken over beef.
• Mix soup and sour cream together.
• Spoon over chicken.
• Cover loosely with foil.
• Bake for 1 hour.
• Excellent served over rice and with green beans.

Steps:

• Preheat the oven to 450 degrees. Stuff the cavity of each chicken with 4 cloves of the garlic, half an onion, 2 lemons and 2 sprigs of tarragon. Season with salt and peppercorns.
• Lay the chickens, breast side down, on a rack over a small roasting pan. Roast for 30 minutes. Baste continually with melted butter. After 30 minutes have elapsed, lower the oven temperature to 400 degrees. Continue basting until the meat is opaque at the bone, about 30 additional minutes.
• Remove the roasting pan from the oven. Set the chickens aside for 10 minutes. Pour out the fat that has accumulated in the pan. Place the roasting pan on a burner over medium heat. Stir in the chicken broth and simmer until it reduces to 3/4 cup, about 5 to 10 minutes. Strain.
• Cut the two chickens in half and divide among 4 plates. Pour the sauce over the chicken and garnish with fresh parsley. Serve with roasted potatoes.

Steps:

• Do this a day or two before to meld flavors: Put crushed red pepper into the vinegar bottle (using a shaker type bottle or punch holes into the vinegar cap with a knife or fat nail). How much of the crushed pepper you let out onto the chicken is up to you, dependent on how big the holes are.
• This recipe is normally cooked with the grill lid off. Place chicken pieces on the grill, and sprinkle the red pepper vinegar onto the chicken and also frequently during cooking and flare-ups. Continue cooking until chicken is cooked thru, turning occasionally. About 45 min to 1 hour.
• When the chicken is thoroughly cooked, baste both sides of chicken with the honey mustard sauce. cover grill and cook for an additional 2-3 minutes.
• Serve between 1-2 slices of white bread and eat sandwich style around the bones.

Steps:

• Preheat oven to 350 degrees.
• Lightly grease a baking dish large enough to hold the chicken pieces.
• Place chicken breasts in prepared dish seasoning with the pepper, garlic powder and Italian Seasonings.
• Bake for 25 minutes or until chicken is JUST done.
• Remove from oven and pour barbecue sauce over chicken covering completely.
• Evenly divide the crumpled bacon over chicken and top each piece with cheese.
• Return to hot oven and cook for 8 minutes or until cheese has melted.
• Remove from oven.
• Place chicken on a serving plate or individual plates-garnish with onions and tomatoes.
• Serve.

Steps:

• In a shallow dish, combine the first eight ingredients. Remove 3 tablespoons for basting; refrigerate. Add lamb chops to the remaining marinade and turn to coat. Cover and refrigerate overnight. , Drain and discard marinade. Grill chops, covered, over medium-hot heat for 4 minutes. Turn; baste with reserved marinade. Grill for 4 minutes. Turn and grill 1 minute longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).