Chicken 1 2 3 Recipes

CHICKEN 1-2-3

Steps:

• Thin the chicken cutlets by slicing or pounding them.
• Mix together the sauces and pour over the chicken. Marinate in the refrigerator for several hours or overnight.
• Place the chicken and sauces into a covered skillet or wide saucepan, and bring to a boil over medium heat. Reduce to low and cook for 30 to 40 minutes.

CHICKEN 1-2-3

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Wash chicken and pat dry. Place in baking pan and top with cheese slices.
• Pour marinara sauce over chicken; cover pan with foil.
• Bake 30 minutes. Remove foil and bake an additional 10 minutes.
• Spoon pan juices over chicken and serve.

1-2-3 CHICKEN VEGETABLE RICE

Steps:

• Whisk the Dijon mustard, honey, lemon juice, garlic and hot pepper sauce until smooth; whisk in the chicken stock. Combine the vegetables, chicken and stock mixture in large nonstick skillet set over medium-high heat; bring to boil. Simmer for 5 minutes or until the vegetables are heated through.
• Stir in the rice and return mixture to a boil. Remove from heat.
• Cover and let stand for 10 minutes. Stir in the green onion.

1-2-3 BALSAMIC CHICKEN

Steps:

• Remove neck and giblets from chicken; rinse and put in bottom of roasting pan.
• Sprinkle half the chopped onion in bottom of roasting pan.
• Rinse chicken and pat dry; fold back wings and place breast side up on top of neck, giblets, and onions in roasting pan.
• Rub garlic cloves on outside of chicken and sprinkle cavity with salt and pepper; put garlic, rosemary, and remaining onion in cavity.
• Pour over balsamic vinegar and red wine; FOR BEST FLAVOR, cover pan and refrigerate overnight, basting occasionally (but still good without the extra marinating time if you're pressed for time).
• Remove pan from refrigerator and baste chicken; allow to rest at room temperature for one hour.
• Preheat oven to 375°F; baste chicken again and roast uncovered for one hour.
• Remove chicken from oven; baste; reduce temperature to 350°F.
• Continue roasting uncovered at 350°F for 60-90 minutes (twenty minutes per additional pound over three pounds) or until internal temperature reaches 165°F, basting every half hour. Skin will be dark but will not burn. Sprinkle outside of chicken with additional salt and pepper during last hour if you like a nicely seasoned, crispy skin.
• Remove from oven; cover with foil tent and allow to rest for 10-20 minutes before carving.
• While chicken is resting, strain pan juices and skim off fat. Bring to a boil over medium-high heat to reduce; season to taste.
• Carve chicken; dip slices into balsamic reduction and serve.