He Man Chicken Recipes

HE-MAN CHICKEN

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Lay a chicken breast onto a work surface and place the palm of your hand down on the meat. With a sharp knife, carefully slice the chicken breast half horizontally, without cutting all the way through, and open up the sliced chicken breast like a book. Repeat with the other two chicken breasts.
• Place each sliced, opened out chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of about 1/2 inch.
• To stuff the chicken breasts, lay out a flattened breast and place a skewer on the meat, in the center. Spoon about 1 tablespoon of chili over the skewer and top the chili with about a teaspoon of pepperjack cheese. Roll the chicken breast around the skewer and secure with toothpicks. Wrap each chicken roll with 2 slices of bacon and secure with toothpicks. Pour about 1/2 cup of barbecue sauce into a bowl, and brush each roll with sauce. Discard any leftover sauce.
• Cook on the preheated grill, turning often and spraying the grill with water occasionally to prevent flare-ups, until the chicken is no longer pink in the middle, the juices run clear, and the bacon is browned, about 15 minutes.
• Pour more barbecue sauce into a clean bowl and brush the rolls again before removing from the grill. Let rest about 5 minutes before pulling out the toothpicks and skewers for serving.

MAN PLEASING CHICKEN

Steps:

• 1. Preheat oven to 450 degrees.
• 2. Mix Dijon mustard, maple syrup and rice wine vinegar together in a bowl.
• 3. Place chicken thighs in oven proof dish salt and pepper chicken. I always spray my dish with cooking spray to help in cleaning later or line with foil saves you a lot of clean up.
• 4. Pour mustard, maple, vinegar mix over the the thighs. Turning the thighs over so they are fully coated.
• 5. Put in oven and bake for 40 minutes or until a meat thermometer reads 155 degrees. I find that a meat thermometer is essential in cooking because it allows me to check for doneness without cutting into the meat and losing its precious juices.
• 6. Let the chicken rest for 5 minutes before serving.
• 7. Plate the chicken , making sure to spoon some sauce over the top. Sprinkle with sliced green onions, or rosemary or other fresh herbs of your choice.
• 8. I serve with jasmine Thai rice.. and steamed broccoli .. It is every bit as good as it sounds and looks.
• 9. Going to try this on some pork chops and see how it goes.. bet it will b just as good.