Barbaras Chicken Dish Recipes

LIGHT CHICKEN PARMESAN

Steps:

• Adjust an oven rack to the middle position and heat the oven to 475 degrees. Combine the bread crumbs and oil in a 12-inch skillet and toast over medium heat, stirring often, until golden, about 10 minutes. Spread the bread crumbs in a shallow dish and cool slightly; when cool, stir in the Parmesan.
• In a second shallow dish, combine the flour, garlic powder, 1 tablespoon salt, and 1/2 teaspoon pepper together. In a third shallow dish, whisk the egg whites and water together.
• Line a rimmed baking sheet with foil, place a wire rack on top, and spray the rack with vegetable oil spray. Pat the chicken dry with paper towels, then season with salt and pepper. Lightly dredge the cutlets in the flour, shaking off the excess, then dip into the egg whites, and finally coat with the bread crumbs, Press on the bread crumbs to make sure they adhere. Lay the chicken on the wire rack.
• Spray the tops of the chicken with vegetable oil spray. Bake until the meat is no longer pink in the center and feels firm when pressed with a finger, about 15 minutes, flipping to the other side after 10 minutes.
• Remove the chicken from the oven. Spoon 2 tablespoons of the sauce onto the center of each cutlet and top the sauce with 2 tablespoons of the mozzarella. Return the chicken to the oven and continue to bake until the cheese has melted, about 5 minutes. Sprinkle with the basil and serve, passing the remaining sauce and Parmesan separately.
• Quick Tomato Sauce: Heat oil in a large saucepan over medium-high heat. Add garlic and cook for one minute, stirring constantly. Add tomatoes, red pepper flakes, and salt and heat until it comes to a boil. Remove from heat and stir in basil. Cover and set aside until needed.

BARBARA'S CHICKEN DISH

Steps:

• Heat the olive oil in a large fry pan.
• add the chicken, (cut in bite sized pieces) and the chopped onion.
• stir for about 2 minutes.
• add the garlic, and continue cooking till the chicken is golden.
• add the white wine.
• add the tomatos.
• add the stock or water.
• simmer until chicken is cooked and the sauce is reduced.(thats why you use a LARGE pan.).
• when done, salt and cracked pepper to taste, turn off heat and cover.
• when ready to serve, re-heat, stir in the sour cream, but dont re-boil.
• serve over pasta, (I like curls) with a green salad.

BARBARA'S PEACHY CHICKEN

Steps:

• Shake chicken pieces in bag with flour and salt & pepper (to taste); brown in butter and oil.
• Place browned chicken in a greased 3-quart casserole dish.
• Combine orange juice with vinegar, brown sugar, basil and nutmeg and pour over chicken.
• Cover (aluminum foil works great) and bake at 375 degrees F for 1.25 hours or until tender, but baste often.
• Then place peach halves between chicken pieces, baste well and bake uncovered for 15 minutes longer.

BARBARA BUSH'S BARBECUED CHICKEN

Steps:

• Place chicken in a plastic bag set in a shallow dish.
• For marinade, stir together 3 tablespoons lemon juice, cooking oil, salt, 1/2 teaspoon black pepper, and garlic.
• Pour over chicken.
• Close bag.
• Marinate in the refrigerator for up to 24 hours, turning often.
• In a saucepan, combine water, onion, sugar, butter, mustard, vinegar, and 1/2 teaspoon pepper.
• Bring to boiling, reduce heat.
• simmer, uncovered for 20 minutes.
• Stir in catsup, Worcestershire, 6 to 8 tablespoons lemon juice, and red pepper.
• Return to boiling, reduce heat.
• Simmer, uncovered for 50 to 60 minutes or until reduced to about 4 cups.
• Meanwhile, drain, chicken, disacrding marinade.
• In a grill with a cover, arrange preheated coals around a drip pan.
• Test for medium heat above the pan.
• Place chicken, bone side down, on grill rack over drip pan.
• cover and grill for 50 to 60 minutes or until chicken is done (170 degrees for breast meat and 180 degrees for thighs and legs), brushing often with barbecue sauce the last 10 minutes of grilling.
• To serve, pass additional barbecue sauce with chicken.