CANYON RANCH HEALTH RESORTS' CHINESE CHICKEN
Another fabulous recipe adapted from a recipe that 'low-fat cooking guru' Jeanne Jones created for the Canyon Ranch Health Resort. The cooking time below includes 'standing time'. I found this recipe in Prevention Healthy Cooking's 'Eat up Slim down: tried-and-true recipes and tips from real weight-loss winners' by Jane Kirby and David Joachim.
Provided by bluemoon downunder
Categories Chicken
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Rinse the chicken inside and out and pat dry with paper kitchen towelling.
- In a cup, mix the ginger, the Chinese five-spice powder and 1/2 teaspoon salt, and rub all over the inside of the chicken.
- Place the spring onions and the garlic in the cavity.
- Place the flour in a large oven-safe baking bag and shake well to coat the inside of the bag.
- In a small bowl, mix the hoisin sauce, honey, sherry or apple juice, pepper and remaining salt. Rub all over the outside of the chicken, and place the chicken in the bag with any remaining sauce. Seal the bag and place in the refrigerator for at least 4 hours.
- Preheat the oven to 180ºC/350ºF/gas 4. Cut 1/2 inch slits in the top of the bag and place it in an ovenproof dish in the oven, making sure that the bag does not overhang the dish.
- Bake for 1 hour or until the juices run clear.
- Remove the chicken from the oven and allow it to stand for 10 minutes. Carefully cut open the bag, remove the chicken and pour the juices into a bowl.
- Place the bowl in the freezer for a few minutes so that fat can congeal for easy removal.
- Cut the chicken into serving pieces and serve with the degreased juices.
Nutrition Facts : Calories 283.2, Fat 15.8, SaturatedFat 4.5, Cholesterol 77.8, Sodium 607.9, Carbohydrate 11.4, Fiber 0.4, Sugar 8.4, Protein 19.8
BARLEY WITH CHICKEN AND PARMESAN CHEESE - CANYON RANCH RESORT
Make and share this Barley With Chicken and Parmesan Cheese - Canyon Ranch Resort recipe from Food.com.
Provided by swissms
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Bring water and barley to boil in heavy medium saucepan. Reduce heat, cover and simmer until barley is tender, stirring occasionally, about 45 minutes. Drain. Transfer to large bowl. Set aside.
- Preheat broiler. Season chicken with pepper and dried Italian herb blend. Broil chicken until cooked through, about 3 minutes per side. Transfer chicken to plate; cool. Shred chicken into pieces.
- Combine carrots, celery, leeks and onion in heavy large nonstick skillet. Cover and cook over low heat until tender, stirring frequently and adding small amount of water if vegetables begin to stick, about 25 minutes.
- Add barley, chicken, parsley, stock and half of Parmesan cheese; stir until heated through. Season with pepper. Divide barley mixture among plates. Sprinkle with remaining cheese and serve.
Nutrition Facts : Calories 391.2, Fat 6, SaturatedFat 2.8, Cholesterol 77.3, Sodium 344.6, Carbohydrate 46.9, Fiber 9.6, Sugar 3.4, Protein 37.3
CANYON RANCH GRILLED CHICKEN ENCHILADAS AND CALABACITAS
Steps:
- For sauce, preheat oven to 400°F. Lightly coat a baking sheet with oil. Place tomatoes, onion and garlic on baking sheet. Roast 15 minutes or until onion and garlic turn golden brown. While the vegetables are roasting, start preparing the enchiladas (see below). Remove vegetables from oven. Cool. Place in a blender along with chili powder, cumin, salt, and pepper and puree until smooth. Set aside.
- For the enchiladas, combine paprika, cumin, and chili powder in a small bowl. Add oil and 2 tsp water and mix to form a paste. Pat all of spice paste on chicken. Grill or broil chicken 3 to 5 minutes on each side or until juices run clear when pierced with a fork. Cool and slice each breast into long strips (about 3/4 inches wide and 4 inches long). Lay tortillas on a flat surface. Place 3 chicken strips, 2 tbsp cheese, and 2 tbsp green chile on each tortilla. Roll and place in a 9" x 13" baking pan. Cover with sauce. Reduce oven heat to 350°F. Cook enchiladas 15 to 20 minutes or until sauce is bubbly.
- While the enchiladas are cooking, prepare the calabacitas. Increase oven heat to 425°F. Lightly coat a sheet pan with 1 tbsp oil. Lay zucchini and yellow squash on sheet pan and roast 5 to 10 minutes or until golden brown. Lightly coat a sauté pan with 2 tsp oil. Add zucchini, squash, tomato, onion, and corn. Sauté over medium heat about 5 minutes. Add oregano, salt, and pepper. Serve with enchiladas.
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