TANGY CHERRY CHICKEN
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Preheat a large nonstick skillet over medium-high heat with the 3 turns of the pan of extra-virgin olive oil, about 3 tablespoons. Season chicken liberally with half of the thyme, salt and pepper and add to the hot skillet. Cook the chicken for 5 to 6 minutes on each side. Remove the chicken from the pan to a plate and cover with foil to keep warm.
- In the bottom of a medium sauce pot, heat and toast pine nuts over moderate heat and remove. Add 2 cups stock and 1 tablespoon butter to the pot and bring to a boil.
- Return the chicken skillet to the burner over medium-high heat, add 1 turn of the pan of extra-virgin olive oil, add the onion, celery, crushed red pepper flakes, nutmeg, salt and pepper, cook for 3 to 4 minutes or until the celery and onions are tender. Add the white wine, and cook until the pan is almost dry, 1 minute. Add the 2 cups boiling chicken stock, and dried cherries and continue to cook for about 5 to 6 minutes or until there is only about 1/2 cup of liquid left in the pan. Turn the heat off the under the pan. Add the remaining 3 tablespoons cold butter in small pieces and whisk until it has completely melted.
- In a medium saucepan bring the remaining 1 cup chicken stock to a boil, add couscous, allspice, cinnamon and a little salt. Cover pot and remove from heat. Let stand 5 minutes. Drizzle honey over the couscous and add the pine nuts, scallions and parsley. Toss and fluff with a fork to combine.
- Serve the chicken whole or sliced with cherry sauce poured over it and couscous alongside. Dark seared greens or simple salad complete the meal.
TANGY CEREAL-COATED CHICKEN
A low-fat, delicious, and easy way to fix oven-fried chicken.
Provided by Joy
Categories Oven Fried Chicken
Time 3h10m
Yield 4
Number Of Ingredients 10
Steps:
- To Make Marinade: Combine the orange juice, ginger, honey, mustard, salt and pepper to taste in a glass or stainless steel mixing bowl. Mix the marinade until well combined; add chicken pieces and turn to coat. Cover dish and refrigerate for at least 2 hours to marinate.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
- In a resealable plastic bag, mix together the crushed crackers, Grape-Nuts®, and flour. Rinse chicken and pat semi-dry. Dredge in cracker mixture to coat and place in baking dish. Bake in the preheated oven for 40 to 45 minutes.
- Remove the chicken from the oven and preheat the oven's broiler.
- Brush each chicken piece with a light coating of marmalade. Return the baking dish to the oven and place it under the broiler for 3 minutes.
Nutrition Facts : Calories 415.8 calories, Carbohydrate 50.8 g, Cholesterol 68.4 mg, Fat 10.1 g, Fiber 1.6 g, Protein 30.4 g, SaturatedFat 2.1 g, Sodium 438.7 mg, Sugar 25.9 g
CRISPY BAKED CEREAL CHICKEN
This is a great recipe for those that like the crispiness of fried chicken, but don't want all of the greasiness!
Provided by AggieAnna
Categories Meat and Poultry Recipes Chicken Baked and Roasted Oven Fried
Time 55m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat an oven to 375 degrees F (190 degrees C); grease a 9x12 inch baking dish.
- Place the cereal in a large plastic zipper bag and crush the cereal into crumbs. Add the garlic salt and seasoned salt; shake the mixture together in the bag to combine. Pour the cereal crumb mixture out into a shallow bowl.
- In another shallow bowl, beat the egg with the milk. Dip each chicken breast half into the milk mixture, then into the crumb mixture, coating the chicken well with crumbs. Place the coated chicken breasts into the prepared baking dish.
- Bake in the preheated oven until the cereal coating is golden brown, the chicken is no longer pink in the center, and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 195.7 calories, Carbohydrate 5.8 g, Cholesterol 118.4 mg, Fat 5.8 g, Fiber 0.1 g, Protein 28.3 g, SaturatedFat 2.3 g, Sodium 1143.6 mg, Sugar 4.4 g
TANGY CEREAL-COATED CHICKEN
A low-fat, delicious, and easy way to fix oven-fried chicken.
Provided by Joy V.
Categories Oven Fried Chicken
Time 3h10m
Yield 4
Number Of Ingredients 10
Steps:
- To Make Marinade: Combine the orange juice, ginger, honey, mustard, salt and pepper to taste in a glass or stainless steel mixing bowl. Mix the marinade until well combined; add chicken pieces and turn to coat. Cover dish and refrigerate for at least 2 hours to marinate.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
- In a resealable plastic bag, mix together the crushed crackers, Grape-Nuts®, and flour. Rinse chicken and pat semi-dry. Dredge in cracker mixture to coat and place in baking dish. Bake in the preheated oven for 40 to 45 minutes.
- Remove the chicken from the oven and preheat the oven's broiler.
- Brush each chicken piece with a light coating of marmalade. Return the baking dish to the oven and place it under the broiler for 3 minutes.
Nutrition Facts : Calories 415.8 calories, Carbohydrate 50.8 g, Cholesterol 68.4 mg, Fat 10.1 g, Fiber 1.6 g, Protein 30.4 g, SaturatedFat 2.1 g, Sodium 438.7 mg, Sugar 25.9 g
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