Arbor Day Chicken Recipes

CREAMY HERB CHICKEN

Steps:

• Coat chicken breasts with the onion and garlic powders and herbs. Season generously with salt and pepper.
• Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and cook chicken breasts until opaque and no longer pink inside (about 5 minutes each side, depending on thickness). Transfer to a plate; set aside.
• To the same pan or skillet, heat another 2 teaspoons of olive oil and sauté garlic, with parsley, thyme and rosemary, for about 1 minute, or until fragrant.
• Stir in milk (or cream); season with salt and pepper, to taste.
• Bring to a boil; add the cornstarch mixture to the centre of the pan, quickly stirring, until sauce has thickened slightly. Reduce heat and simmer gently for a further minute to allow the sauce to thicken more.
• Return chicken to the skillet. Sprinkle with extra herbs if desired. Serve immediately.

ARBOR DAY CHICKEN

Steps:

• Marinate chicken in pineapple juice for 1 day.
• Rinse chicken.
• Put chicken in a greased 3-quart casserole dish.
• Combine orange juice, vinegar, sugar, basil and nutmeg.
• Pour mixture over chicken.
• Top chicken with pieces of butter.
• Cover and bake at 375 degrees for an hour and 15 minutes or until tender, basting often.
• Place peach halves between chicken pieces.
• Baste well and bake for fifteen more minutes.
• Brown under low broiler.
• Garnish with fresh basil leaves.

EASY ARBORIO RICE

Steps:

• Heat oil in a 3- to 4-quart saucepan over medium-high heat. When oil shimmers, add onions and salt and saute until onions are translucent, 3 minutes.
• Add rice and garlic to pan and saute until rice is toasted and fragrant, 2 minutes.
• Add chicken broth and water to pan. Bring to a boil, stir once, cover, and reduce heat. Simmer rice, covered, until liquid is evaporated, 18-20 minutes.
• Remove from heat and let stand, covered, 5 minutes before serving.

ALL DAY SLOW COOKER CHICKEN

Steps:

• The night before you plan on slow cooking your dinner, mix together the marinade ingredients in a large, closable container large enough to also hold the chicken pieces.
• When marinade is thoroughly mixed, add the chicken, close container and refrigerate until morning.
• In the morning place the chicken in the slow cooker/Crock Pot and add marinade up to about an inch from the top of the container.
• Set the cooker on low and cover.
• Then, 6 to 8 hours later, turn the cooker to high.
• About an hour later, saute the sliced mushrooms in the margarine or butter.
• Then add the mushrooms (with pan juices), mandarin sections, green pepper and ginger into the slow cooker and stir thoroughly.
• Mix together the cornstarch, milk and cold water, then gradually add into the slow cooker while stirring until the entire mixture thickens a bit.
• Re-cover the slow cooker/Crock Pot and let simmer for 15 to 30 minutes until serving.