Marinated Chicken Hearts Recipes

CHICKEN HEARTS

Steps:

• Marinate (optional): combine the garlic, olive oil, and salt/pepper in a bag and add the chicken hearts; marinate for 2-3 hours.
• Saute the leek or onion and additional garlic and ginger (if using) in olive oil until soft.
• Add the chicken hearts and saute over medium heat until done, stirring occasionally.
• Alternatively, saute chicken hearts halfway and finish in the broiler.
• Can also be cooked on skewers on the grill. Be sure to soak the skewers in water first.
• Time does not include optional marination time.

GRILLED CHICKEN HEARTS

Steps:

• Marinate chicken hearts in the following mixture: To equal parts of soy sauce and sherry wine add 2 crushed cloves of garlic, 1 teaspoon of freshly ground black pepper and 1 teaspoon of ground ginger. Let the hearts soak for an hour or two before cooking. Arrange 3 to 4 chicken hearts on each small skewer and grill them until nicely brown on all sides. Bamboo chopsticks can be whittled down to make excellent skewers. Soak them in water for an hour before using or they will burn and char.

MARINATED ARTICHOKE CHICKEN (NO MAYO)

Steps:

• Preheat oven to 350 degrees.
• Heat oil in a 12" saute pan over medium-high heat.
• Sprinkle chicken with salt and pepper.
• Brown chicken on both sides, about 3 minutes per side and then place in a 13x9 inch dish.
• Cover chicken with artichokes.
• In bowl, whisk together soup, sour cream, mustard and reserved artichoke marinade.
• Pour sauce over chicken and cover with cheese.
• Bake until bubbly and cheese is melted, about 30 minutes.