Savory Jade Chicken Recipes

Steps:

• Place chicken on a rack in a shallow roasting pan. Carefully loosen the skin above the breast meat. Combine the onion salt, thyme, savory, orange zest and pepper; rub half of the herb mixture under the loosened skin. Rub chicken skin with oil; sprinkle with remaining herb mixture., Bake at 375° until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/2 to 2 hours. Let stand for 10-15 minutes. Remove skin before carving. Skim fat and thicken pan juices for gravy if desired.

Steps:

• In a large bowl, combine the soup mix and water. Add the chicken, potatoes and onion; toss to coat. Transfer to a greased 13-in. x 9-in. baking dish. , Bake, uncovered, at 350° for 40-45 minutes or until vegetables are tender and a thermometer reads 170°, stirring occasionally.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken breasts in a 9x13 inch baking dish. Season with ground black pepper to taste. Top each breast with a slice of cheese.
• Mix together the soup and milk and pour mixture over chicken. Sprinkle bread crumbs on top and drizzle with melted butter/margarine. Bake covered in the preheated oven for 30 minutes. Uncover and bake for another 20 minutes or until golden brown.

Steps:

• Whisk together marinade ingredients, mix well than add the chicken pieces and stir to coat well. Marinade the chicken for 10 minutes.
• Heat the oil in a pan over high heat till very hot. Then add the mint leaves, quickly cook the leaves till crisp, about 15-20 seconds. Remove and drain on paper towel.
• Remove all the oil but leave 1 tablespoon in the pan and return pan to high heat. Add the marinaded chicken and the chilies to the pan.
• Cook the chicken until it is no longer pink in the center, 3 to 4 minutes.
• Add the wine and chili garlic sauce to the chicken and cook for 30 seconds.
• Then add the sesame oil and the remaining 1/4-cup fresh mint leaves. Toss quickly to coat.
• Remove pan from heat and serve.
• Garnish with the fried mint leaves.

Steps:

• Preheat oven to 350°. In a shallow bowl, combine the first six ingredients. Place the stuffing in another bowl. Dip chicken in mustard mixture, then coat with stuffing., Place chicken in an 11x7-in. baking dish coated with cooking spray. Spritz chicken with cooking spray. Bake, uncovered, until a thermometer reads 170°, 15-20 minutes.

Steps:

• Put all ingredients except for chicken in crock pot and stir.
• Add chicken and spoon sauce over chicken.
• Cook on low for 6 1/2 hours.

Steps:

• Make the marinade: combine the soy sauce and cornstarch in a bowl; mix well.
• Add in the chicken; stir to coat evenly; let stand 10 minutes.
• Set stir-fry pan over high heat; add in the vegetable oil; heat to almost smoking.
• Add in ½ cup mint leaves; cook until the leaves are crisp, about 30 seconds.
• Remove with a slotted spoon and drain on paper towels; set aside for garnish.
• Remove all but 1 tablespoon of the oil from the pan and return the pan to the heat.
• Add in the chicken and jalapeno; stir-fry until the chicken is no longer pink in the center, 3-4 minutes.
• Add in the wine and chili garlic sauce; cook for 30 seconds.
• Add in the sesame oil and remaining ¼ cup fresh mint leaves, remove the pan from the heat, toss to coat.
• Transfer to a serving platter; garnish with the fried mint; serve.