Harmony Chicken Recipes

HARMONY CHICKEN

Steps:

• Preheat oven to 350 degrees.
• Place chicken breasts between sheets of waxed paper and pound lightly to flatten.
• Place on each flattened breast a slice of prosciutto and a slice of Gruyere cheese.
• Roll up lenghtwise and close with toothpicks.
• Mix bread crumbs with Parmesan cheese, garlic powder and tarragon.
• Dip chicken rolls in flour, shaking off excess and then dip in beaten egg.
• Next roll chicken breasts in bread crumb mixture.
• In a large skillet melt butter and brown all sides of the chicken rolls.
• Transfer to a baking dish.
• Mix chicken stock and sherry and pour over chicken.
• Bake, uncovered for about 30-40 minutes.
• Remove chicken rolls and keep warm.
• Drain juices into a scaucepan and bring to a boil.
• Dissolve cornstarch in water and blend into saucepan, stirring constantly until thickened.
• Spoon over chicken and serve.

SOUTHWESTERN HOMINY

Steps:

• In a saucepan, saute onion and green pepper in butter until tender. Add the remaining ingredients. Cook, uncovered, over medium-low heat for 5-10 minutes or until heated through, stirring occasionally.

CHICKEN AND HOMINY SOUP WITH LIME AND CILANTRO

Steps:

• Heat oil in a large pot over medium heat; stir cumin and paprika into hot oil until fragrant, about 1 minute. Add broth, hominy, chicken, diced tomatoes and juice, water, green onions, lime juice, and hot sauce to seasoned oil; bring to a boil. Reduce heat and simmer until flavors have blended, about 15 minutes. Garnish soup with cilantro just before serving.

SOUTHERN LIVING'S BEST FRIED CHICKEN

Steps:

• Combine 1 tablespoon salt with 3 quarts water in a large bowl or container. Add chicken, cover and refrigerate 8 hours or overnight. Drain, rinse with cold water and pat dry.
• Stir together remaining 1 teaspoon salt and the black pepper. Sprinkle half the mixture evenly over chicken.
• In a large sealable plastic bag, combine remaining pepper mixture and flour. Add 2 pieces chicken to bag and shake well to coat. Remove chicken pieces, shaking off extra flour, and set aside. Repeat with remaining chicken.
• Take a large (10- or 12-inch) cast-iron skillet or chicken fryer, for which you have a lid, and fit with a candy or deep-frying thermometer. Add oil and bacon drippings and heat to 360 degrees over medium heat; the oil will ripple and possibly give off a few wisps of smoke.
• Using tongs, immediately add chicken pieces, skin side down (work in batches if necessary to avoid crowding pan). The oil will drop to about 325 degrees, where it should stay; adjust heat so that oil is bubbling gently around the pieces. Cover and cook 6 minutes; uncover and cook 9 minutes. Turn chicken pieces; cover and cook 6 minutes. Uncover and cook another 5 to 9 minutes, depending on size of pieces. If necessary for even browning, turn pieces over a few times toward the end.
• Drain on paper towels or paper bags. Let cool at least 20 minutes before serving.