Chicken Cherries And Potato Hash 5fix Recipes

HASH BROWN CRUSTED STUFFED CHICKEN BREASTS #5FIX

Steps:

• Preheat oven to 375 degrees F. Rinse chicken breasts and pat dry. Remove any excess fat.
• Using a sharp knife, cut a large pocket into the chicken breasts, cutting horizontally and lengthwise into the chicken, but not cutting through the back or sides.
• Place the vegetables into a small bowl, add 1/2 cup of cheese and toss to mix. Divide mixture into 4 equal portions and put into the chicken pockets.
• Use seasoned salt to sprinkle evenly over both sides of the chicken pieces.
• In a small bowl, mix the Simply Potatoes® Shredded Hash Browns with 1 cup cheese. Use half of the mix to cover the bottom of a baking dish large enough to accommodate the 4 chicken breasts with no excess space between or around them. Lay the chicken breasts on top of the hash browns, then, using the remaining hash brown mixture, patting equal amounts onto the tops of each piece of chicken.
• Bake 45 minutes, covering loosely with foil tent during the last 10-12 minutes, or when nicely browned. Turn oven to broil, remove foil, sprinkle remaining 1/2 cup cheese over the top and broil until cheese is melted, about 3-4 minutes. Serve either 1 piece each to 4 people, or cut in half and serve to 8.

CHICKEN, CHERRIES AND POTATO HASH #5FIX

Steps:

• Preheat a 10-inch skillet over medium heat. Add oil; swirl to coat pan.
• Add remaining ingredients. Cook, flipping over occasionally, for about 10 minutes, or until potatoes are lightly browned. Serve immediately.

CHERRY CHICKEN

Steps:

• Pat the chicken thighs (or breasts) dry with a paper towel and season with kosher salt. Let it sit out while you prep the rest of the ingredients.
• Whisk together the balsamic, honey, olive oil, shallots, salt and pepper. Place the chicken in a re-sealable plastic bag and pour in the marinade. Seal the bag and make sure all the chicken is coated. Let sit at least 30 min and up to overnight in the fridge. Take out of the fridge 30 minutes before placing in hot oven.
• Meanwhile, pit the cherries and set aside.
• To cook chicken: about 30 min before, take it out of the fridge so chicken can come to room temperature. Preheat oven to 400 degrees F. Place chicken thighs (or breasts) skin side up in a shallow roasting dish or cast iron skillet. Nestle the rosemary springs in between the chicken pieces of top with the pitted cherries, moving them around so they fall in between the chicken pieces leaving as much as the skin exposes as possible. The pour the marinade over the chicken. The marinade should generously cover the bottom of the pan.
• Slide the pan into the oven and rotate every 10-12 minutes.
• Cooking times; for breasts: cook 20 minutes; for thighs: cook 45minutes. If using both remove the breasts while the dark meat continues cooking.
• When the dark meat is tender at the bone and cooked through, return breasts to the pan and increase oven to 450 F. Let the sauce reduce and the chicken skin get dark and crispy, about 12 minutes. Move the cherries around again in needed to expose more chicken skin. Brush the chicken with the marinade from the pan every 3-4 minutes to glaze them.
• Serve warm, with crunchy sea salt and freshly grinded black pepper.

PORK AND POTATO HASH

Steps:

• Place the sliced potatoes, 1 1/2 cups water, onions, and juice from pork roast in a 12" nonstick skillet.
• Bring to a boil, cover, and boil over medium heat for 10 minutes.
• Add garlic, scallions, olive oil, Tabasco, salt, Worcestershire and pork.
• Mix well and cook, uncovered, over high heat, stirring, for about 5 minutes.
• Most of the moisture will have evaporated by now and the mixture should be starting to sizzle. Since the hash will begin to stick at this point, use a heat-resistant spatula to scrape up the crusty bits sticking to the bottom of the pan and stir them into the uncooked mixture.
• Continue to cook over medium heat for about 20 minutes, stirring every 3-4 minutes.
• The mixture will brown faster in the last 10 minutes of cooking and should be stirred every 2-3 minutes.
• Turn out onto a large platter (or just bring the skillet to the table) and serve immediately.
• Garnish with fried egg on top, if desired.

CHILI MAPLE CHICKEN AND POTATO WAFFLES #5FIX

Steps:

• Preheat a waffle iron.
• In a bowl combine the potatoes and hot chili oil.
• Cook potato waffles in batches in waffle iron by spreading a layer of Shredded Hash Brown mixture across hot iron and closing lid until browned. Remove each waffle to a holding platter.
• Meanwhile, in a skillet over medium heat add the vinegar and syrup and simmer until it coats the back of a spoon. Add the chicken to the skillet and toss to coat completely.
• Serve each waffle with a helping of chicken on top.

ANGEL HAIR WITH CHICKEN & CHERRIES

Steps:

• Cook pasta according to package directions. , Meanwhile, in a small bowl, toss chicken with cornstarch, salt and pepper. In a large nonstick skillet, heat oil over medium-high heat. Add chicken mixture; cook and stir until no longer pink. Stir in spinach and cherries; cook 3-4 minutes longer or until spinach is wilted., Drain pasta, reserving 3/4 cup pasta water. Place pasta in a large bowl; sprinkle with nutmeg and toss to combine, adding enough reserved pasta water to moisten pasta. Serve with chicken mixture. Sprinkle with cheese and nuts.

CHICKEN HASH

Steps:

• Melt butter and olive oil together in a large frying pan over medium heat. Cook and stir potatoes, chicken, onion, green bell pepper, chicken broth, steak seasoning, garlic powder, and seasoned salt in the hot butter-oil mixture until chicken is no longer pink in the center and liquid is evaporated, 15 to 20 minutes. Add more olive oil if mixture becomes dry.
• Stir broccolini and Cheddar cheese into chicken hash; cook until broccolini are tender and Cheddar cheese is melted, 2 to 3 more minutes.

CHERRY CHICKEN

Steps:

• Heat the oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then coat with flour. Fry in the hot oil until browned, turning as needed. Reduce heat to medium, cover and cook for about 25 minutes or until meat is tender and juices run clear.
• Remove the chicken from the pan, and pour off all but 1/4 cup of the drippings. Return to medium heat and stir in the cherries, reserving some of the cherry liquid for later. Stir in sugar and bring to a boil. Dissolve the cornstarch in the reserved cherry liquid, then stir into the pan. Cook, stirring gently, until thickened.
• Add orange slices and almonds to the skillet, then return the chicken pieces to the skillet. Spoon sauce over the chicken to coat, and simmer over low heat for 5 to 10 minutes before serving.

SIMPLY POTATOES SHRIMP HASH #5FIX

Steps:

• In a large skillet coated in non-stick cooking spray, sautee bell peppers until tender. Add potoatoes and cook on medium high until nearly done. Add tomatoes and old bay seasoning. Bring to a simmer. Add raw shrimp and cook until shrimp turn pink.