1 tablespoon Dijon mustard 1 tablespoon extra-virgin olive oil 1/2 teaspoon dry thyme 2 skinless, boneless chicken breast halves Salt and freshly ground pepper grated Parmesan cheese Preheat the oven to 475°. In a small bowl, combine 2 teaspoons of the mustard with 2 teaspoons of the olive oil and the thyme. Season the chicken… Continue reading Parmesan-Crusted Chicken
Category: Poultry
Parmesan Crusted Chicken Wings
1/4 cup butter 2 tablespoons Dijon-style mustard 1/4 teaspoon cayenne 1 cup panko 1/2 cup freshly grated Parmesan 1 teaspoon ground coriander 20 chicken wings salt and pepper Preheat the oven to 425 F. In a shallow dish whisk together the butter, the mustard, and the cayenne. In another shallow dish combine well… Continue reading Parmesan Crusted Chicken Wings
Sweet Chili Chicken Wings
2 pounds chicken wings 1/4 cup peanut oil 3 tablespoons finely chopped fresh cilantro 3 tablespoons soy sauce 2 1/2 tablespoons minced garlic 2 tablespoons minced ginger 1/4 teaspoon dried crushed chili flakes 1 cup rice vinegar 1/4 cup honey 1/4 cup water 2 tsp sambal oelek Mix oil, cilantro, soy sauce, 2 tablespoons garlic, ginger and… Continue reading Sweet Chili Chicken Wings
Chicken Orzo
2 chicken breasts, pounded to 1/4 inch thick between waxed paper salt and pepper 2 garlic cloves, minced 1/2 onion, minced olive oil butter 1 tsp dried sage 28 oz. canned tomatoes, crushed 1 cup chicken stock 1 1/2 cups dry orzo 4 cups baby spinach, fresh 1/4 cup parmesan, grated Lemon juice Heat 1… Continue reading Chicken Orzo
Duck Breasts in a Port and Orange Reduction
1/2 cup port 1/2 cup orange juice 1 tbsp soy sauce 1/2 tbsp lime juice 2 tbsp olive oil 2 boneless duck breasts, fat scored 3/4 cup chicken stock salt and pepper Combine the port, orange juice, soy sauce, lime, and olive oil. Add the duck and marinate 4 hours to overnight in the fridge.… Continue reading Duck Breasts in a Port and Orange Reduction
Chicken and Mushroom Penne
1 lb mixed mushrooms, sliced thin 2 tbsp olive oil 1 tbsp butter 1 shallot, minced 1 3/4 cup chicken stock 1/3 lb fontina cheese, cubed 1/2 cup parmesan, grated 1/4 cup fresh basil, minced 1/2 tsp dry thyme salt and pepper 1/2 lb uncooked penne 2 chicken breasts, sliced Heat 1 tbsp olive oil… Continue reading Chicken and Mushroom Penne
Herb Mustard Chicken Breasts
2 chicken breasts 3 tbsp white wine 3 tbsp olive oil 1 1/2 tbsp white wine vinegar 1 scallion, minced 1/2 tsp italian herbs 1 clove garlic, crushed cracked pepper salt 2 tbsp brown mustard Combine the wine, olive oil, vinegar, scallion, herbs, garlic, and some cracked pepper. Mix in the mustard. Lay the chicken in the mixture… Continue reading Herb Mustard Chicken Breasts
Terriyaki Chicken Kabobs
3 large chicken breasts, pounded between wax paper to form 5 by 5" cutlets, cut into strips 1" wide 3 tbsp peanut oil 1/4 tamari 3 tbsp mirin 1/2 tsp brown sugar 1 tsp ground ginger 1 clove garlic, minced 1 zucchini, cut in 1" chunks 14 mushrooms caps Combine the oil, tamari, mirin, sugar, ginger,… Continue reading Terriyaki Chicken Kabobs
Chili Glazed Chicken Breast
2 chicken breasts 3 tbsp butter, melted 1 clove garlic, minced 1/2 tsp ancho chile powder pinch cumin 1 tbsp lime juice pinch lime zest salt cayenne Combine the butter, garlic, chili powder, cumin, and lime. Generously brush the mixture over the chicken. Heat the grill. Grill the chicken basting with the mixture. Season with… Continue reading Chili Glazed Chicken Breast
Balsamic Thyme Duck Breasts
1/4 cup balsamic vinegar olive oil 1 clove garlic, crushed 1 tsp dry thyme 1 tsp cracked pepper sea salt 2 duck breasts Combine the vinegar, 2 tsp olive oil, the garlic, thyme, and pepper. Add the duck breasts, turning to coat. Chill 1 to 8 hours. Heat a skillet. Season the duck with salt.… Continue reading Balsamic Thyme Duck Breasts