Chicken Miranda Recipes

CHICKEN MIRANDA

Steps:

• preheat oven to 373*F (190*C).
• debone chicken thighs and slash leg meat with knife, dredge with flour.
• heat oil in large ovenproof pan. add chicken pieces and cook 4 to 5 minutes over medium heat.
• season with salt and pepper and turn chicken pieces over, continue cooking 4 to 5 minutes.
• add onions to pan, stir and correct seasoning.
• cover pan and cook 15 minutes in oven.
• remove white meat from pan, and set aside. continue cooking remaining chicken for 10 minutes in oven.
• replace white meat and add ginger. place on burner over medium heat and add all the vegetables cook 4 to 5 minutes.
• mix in soya sauce and simmer several minutes over low heat.

MARGARITA CHICKEN QUESADILLAS

Steps:

• Place chicken in a large bowl. Add limeade concentrate and toss to coat. Cover bowl; refrigerate for 6 hours or overnight. , In a large nonstick skillet, saute the onion and sweet peppers in oil until tender; season with salt and pepper. Remove and set aside; wipe out skillet. Drain chicken and discard marinade., Grill chicken, covered, on a greased rack over medium heat or broil 4 in. from the heat for 5-8 minutes on each side or until a thermometer reads 165°. Cut chicken into 1/4-in. strips; set aside. On half of each tortilla, layer Monterey Jack cheese, chicken, pepper mixture and cheddar cheese; fold over. Combine butter and lime juice; brush over tortillas., In same skillet used to cook vegetables, cook quesadillas over medium heat until cheese is melted, 2-3 minutes per side. Keep warm in oven while cooking remaining quesadillas. Cut each quesadilla into 4 wedges. Sprinkle with cilantro; serve with lime wedges if desired.

GRILLED CHICKEN MARINADE

Steps:

• Whisk vinegar, soy sauce, olive oil, parsley, basil, oregano, garlic powder, and black pepper together in a bowl and pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, at least 4 hours.
• Preheat grill for medium-low heat and lightly oil the grate. Drain and discard marinade.
• Grill chicken on the preheated grill until no longer pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).