SAN FRANCISCO CHICKEN BROCCO-RONI
I had quite a bit of Chicken Rice-A-Roni leftover along with some broccoli, and fried boneless chicken breast and decided to just throw them together. This isn't really a recipe though, just an idea of what can be done with leftovers. The amounts are just a guess, so add more or less depending on what you have. Submitted to...
Provided by Rose Daly
Categories Vegetables
Time 15m
Number Of Ingredients 3
Steps:
- 1. In a large micro-wave safe bowl, combine all ingredients, and cover loosely with plastic wrap.
- 2. Heat for 3 minutes and remove plastic and stir, replace wrap and and heat for 3 more minutes or until heated through.
SAN FRANCISCO CHICKEN
My mother-in-law gave me this delicious recipe after she served it at her house for dinner. This is so simple to prepare and SO tasty!
Provided by melijohns
Categories Chicken Breast
Time 55m
Yield 8 breasts, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350^.
- Melt butter in skillet, add oil and garlic and simmer for 3 minutes.
- In a small bowl, mix bread crumbs, Parmesan cheese, parsley, salt, and pepper. Dip chicken in butter mixture to coat, then dip in crumb mixture.
- Place in baking dish just large enough to hold chicken. Sprinkle with lemon juice and paprika.
- Bake 40 minutes or until juices run clear.
Nutrition Facts : Calories 395.6, Fat 30.7, SaturatedFat 15.1, Cholesterol 100.4, Sodium 679.5, Carbohydrate 11.1, Fiber 1.9, Sugar 0.8, Protein 20.7
SAN FRANCISCO CHICKEN
This will be one of your favorite dishes to serve your family or guests. Double the sauce ingredients if you want to serve it over rice. Simple to make and so delicious!
Provided by Marie
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Brown chicken breasts in a small amount of oil.
- Remove from pan and add garlic, soy sauce, brown sugar and 1 cup of the chicken broth.
- Stir to mix and return chicken to pan and cover.
- Simmer until the chicken is done (about 15 minutes).
- Remove chicken from pan and add remaining half cup of broth which has been mixed with cornstarch.
- Bring to a boil to thicken sauce and return chicken to the pan, coating it well.
Nutrition Facts : Calories 324.6, Fat 14, SaturatedFat 4, Cholesterol 92.8, Sodium 1387.6, Carbohydrate 14, Fiber 0.2, Sugar 10.6, Protein 34.1
ROCCO'S FAMOUS CHICKEN MARSALA
Provided by Food Network
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- For the Chicken Marsala:
- In a large saute pan, heat the olive oil on medium-high heat. Pound chicken breasts lightly on each side flipping twice. Place the bread crumbs in a shallow baking dish. Bread each breast by pushing down into bread crumbs and then flipping so both sides are breaded. Place the breasts in the hot pan and saute until lightly browned on each side. Drain the oil from the pan.
- The next 2 steps must be done quickly while pan is on the burner. Add the minced garlic to the hot pan, NOT on the chicken breasts. Add mushrooms, tomatoes, basil and marsala wine. Flip chicken breasts over placing them on top of the ingredients so they cook and the breasts do not burn. Let the alcohol burn off and let the wine soak in for a minute. Stir in the half-and-half, marinara sauce, and chicken broth and cook over high heat. Add pepper and continue cooking on high heat until liquid reduces into a thick, golden brown sauce, 3 to 5 minutes.
- If serving right away. Remove the chicken breasts from the pan and transfer to a serving platter. Pour the sauce directly from the pan onto the chicken breasts and serve.
- If making ahead of time and/or for a more tender and juicy Chicken Marsala. Do NOT remove the breasts; instead pour the entire contents of the saute pan into a baking dish and put in a preheated 175 degrees F oven for 1 hour. Carefully remove chicken breasts and transfer to a serving platter. Pour the sauce from the pan over the chicken breasts and serve
ZUNI CAFé CHICKEN
You don't need a brick oven for this perfect roast chicken from the legendary chef Judy Rodgers - but you do need a hot one, and a day or so to dry-brine the bird before using it. If you don't have the time to dry-brine, don't. You'll still end up with one of the best roast chickens you've ever had. Just dry the bird really well with paper towels before seasoning and dab it again before putting it into the sizzling pan. Rodgers's technique, which involves drying and seasoning the chicken, then flipping it while cooking, results in a wonderfully browned bird, with crackling skin and moist meat. Serve it over a bread salad, as she did, or with well-dressed greens and a baguette. You win either way.
Provided by The New York Times
Categories dinner, main course
Time 1h
Yield 2 or more servings
Number Of Ingredients 4
Steps:
- Season the chicken 1 to 3 days before serving (for 3 1/4- to 3 1/2-pound chickens, at least 2 days): Remove and discard the lump of fat inside the chicken. Pat the chicken very dry (a wet chicken will spend too much time steaming before it begins to turn golden brown).
- Slide a finger under the skin of each of the breasts, making 2 little pockets, then use a fingertip to gently loosen a pocket of skin on the outside of the thickest section of each thigh. Push an herb sprig into each of the 4 pockets.
- Using about 3/4 teaspoon sea salt per pound of chicken and pepper to taste, season the chicken liberally all over with salt and the pepper. Sprinkle a little of the salt just inside the cavity and on the backbone. Twist and tuck the wing tips behind the shoulders. Cover loosely and refrigerate.
- When you're ready to cook the chicken, heat the oven to 475 degrees. Depending on your oven and the size of your bird, you may need to adjust the heat to as high as 500 degrees or as low as 450 degrees during roasting to brown the chicken properly.
- Choose a shallow flameproof roasting pan or dish barely larger than the chicken, or use a 10-inch skillet with an all-metal handle. Preheat the pan over medium heat. Wipe the chicken dry and set it breast side up in the pan. It should sizzle.
- Place in the center of the oven and watch for it to start sizzling and browning within 20 minutes. If it doesn't, raise the temperature progressively until it does. The skin should blister, but if the chicken begins to char, or the fat is smoking, reduce the temperature by 25 degrees. After about 30 minutes, turn the bird over (drying the bird and preheating the pan should keep the skin from sticking). Roast for another 10 to 20 minutes, depending on size, then flip back over to re-crisp the breast skin, another 5 to 10 minutes. Total oven time will be 45 minutes to 1 hour.
- Remove the chicken from the roasting pan and set on a plate. Pour the clear fat from the pan, leaving the drippings. Add about a tablespoon of water to the hot pan and swirl. Slash the stretched skin between the thighs and breasts of the chicken, then tilt the bird and plate over the roasting pan to drain the juice into the drippings. As the chicken rests, tilt the roasting pan and skim the last of the fat. Place over medium-low heat, add any juice that has collected under the chicken, and bring to a simmer. Stir and scrape.
- Cut the chicken into pieces and pour the pan drippings over the chicken.
Nutrition Facts : @context http, Calories 1043, UnsaturatedFat 46 grams, Carbohydrate 2 grams, Fat 73 grams, Fiber 1 gram, Protein 90 grams, SaturatedFat 21 grams, Sodium 1663 milligrams, Sugar 0 grams, TransFat 0 grams
SAN FRANCISCO CHICKEN BROCCO - RONI
I had quite a bit of Recipe#24476 By Chef#37229 leftover along with some broccoli, and fried boneless chicken breast and decided to just throw them together. This isn't really a recipe though, just an idea of what can be done with leftovers. If you like you can use the boxed stuff, but try it with Recipe#24476 first and see what you think. I want to thank Chef Molly53 and Chef CookGirl for helping with the name. The amounts are just a guess, so add more or less depending on what you have. Submitted to RecipeZaar on June 3rd.2010
Provided by Chef shapeweaver
Categories Low Cholesterol
Time 11m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- In a large micro-wave safe bowl, combine all ingredients, and cover loosely with plastic wrap.
- Heat for 3 minutes and remove plastic and stir, replace wrap and and heat for 3 more minutes or until heated through.
Nutrition Facts : Calories 521.6, Fat 4.3, SaturatedFat 1.2, Cholesterol 23.2, Sodium 48, Carbohydrate 100.9, Fiber 3.6, Sugar 0.8, Protein 17
SAN FRANCISCO CHICKEN WINGS
They're amazing, baked & delicious! TIP: I made them last night using a 4lbs bag of frozen wings, it worked great. We did one and a half recipe for the sauce, baked for about an hour, remove the extra liquid from the baking dish and boiled it to use as a dipping sauce while the wings were getting a little crispier on the outside. It was a hit!
Provided by French Canadian Chef
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F.
- Combine soy sauce, brown sugar, vinegar, sherry, orange juice & peel and star anise in a sauce pan. Bring to boil over medium heat.
- Combine the cornstarch and water in a small bowl and stir until blended. Add to the boiling soy sauce mixture, stirring well. Boil for 1 more minute, stirring constantly.
- Remove soy sauce mixture from the heat and stir in the chopped ginger and chili-garlic sauce.
- Arrange the chicken wings in one layer in a large baking dish. Pour over the soy sauce mixture and stir to coat the wings evenly. Bake for 30-40 minutes, until tender and browned, basting occasionally. Serve the chicken wings hot or warm.
Nutrition Facts : Calories 953.8, Fat 63.5, SaturatedFat 17.8, Cholesterol 305.9, Sodium 1633.2, Carbohydrate 8.8, Fiber 0.3, Sugar 5.8, Protein 75.5
A HOMEMADE SAN FRANCISCO TREAT: CHICKEN VERMICELLI RICE
Years ago, I came up with my clone of a dish my children really enjoyed. I wanted to use the freshest ingredients that I usually have on hand. Many years later, I find myself still making it. If serving a beef dish, substitute chicken bouillon with beef bouillon. Angel hair pasta can be broken into small pieces in place of vermicelli.
Provided by SHORECOOK
Categories Side Dish Rice Side Dish Recipes
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Melt butter in a large saucepan over medium heat. Cook rice and vermicelli in hot butter until browned, about 3 minutes.
- Pour water over the rice mixture. Stir chicken bouillon, parsley, garlic powder, and onion powder into the water; bring to a boil, place a cover on the saucepan, reduce heat to low, and cook until the water has absorbed into the rice and pasta, about 25 minutes.
Nutrition Facts : Calories 223.5 calories, Carbohydrate 42.4 g, Cholesterol 7.8 mg, Fat 3.6 g, Fiber 0.9 g, Protein 4.5 g, SaturatedFat 2 g, Sodium 310.7 mg, Sugar 0.6 g
More about "san francisco chicken recipes"
HENRY'S HUNAN RESTAURANT - SAN FRANCISCO, CA - YELP
From yelp.com
740 Yelp reviewsLocation 110 Natoma St San Francisco, CA 94105
SAN FRAN CHICKEN SALAD WITH YOGHURT RANCH DRESSING
From recipetineats.com
SAN FRANCISCO CHICKEN SHEET PAN SUPPER - CAROLINA …
From carolinacountry.com
16 MADE IN SAN FRANCISCO RECIPES YOU MUST TRY …
From 49miles.com
10 BEST SAN FRANCISCO CHICKEN RECIPES | YUMMLY
From yummly.com
HOW TO MAKE A ZUNI CAFé ROASTED CHICKEN AT HOME | KITCHN
From thekitchn.com
SAN FRANCISCO RECIPES
From allrecipes.com
CHICKEN SAN FRANCISCO - RECIPE - COOKS.COM
From cooks.com
SAN FRANCISCO CHICKEN RECIPE - FOOD.COM
From food.com
SAN FRANCISCO CHICKEN - BIGOVEN.COM
From bigoven.com
BREAK THE RECIPE RUT WITH MOROCCAN CHICKEN! – NBC 7 SAN DIEGO
From nbcsandiego.com
RECIPE(TRIED): K & S SAN FRANCISCO CHICKEN (COPYCAT RECIPE ...
From recipelink.com
GOTT’S ROADSIDE GAVE US A RECIPE FOR THEIR FAMOUS CHICKEN PARM
From insidehook.com
RECIPE: SOL FOOD’S POLLO AL HORNO (BAKED CHICKEN THIGHS)
From sfchronicle.com
RECIPES FOR COOKS IN THE SF BAY AREA - SAN FRANCISCO CHRONICLE
From sfchronicle.com
INTENSE WINDS BRING DOWN PIECES OF TRUMP-OWNED BUILDING
From parade.com
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #main-dish #poultry #chicken #dietary #low-carb #low-in-something #meat #chicken-breasts
You'll also love