Poultry Essentials Chicken On Butter Lettuce Recipes

POULTRY ESSENTIALS: CHICKEN ON BUTTER LETTUCE

Steps:

• PREP/PREPARE
• You will need a medium sauté pan to make this recipe.
• Dressing By all means choose a nice dressing that makes your tastebuds happy. If you want to make your own, here are a few ideas: https://www.justapinch.com/recipes/sauce-spread/dressing/salad-essentials-andy-s-secret-dressing.html https://www.justapinch.com/recipes/sauce-spread/dressing/dressing-essentials-rumbustious-russian-dressing.html https://www.justapinch.com/recipes/sauce-spread/dressing/dressing-essentials-rumbustious-russian-dressing.html https://www.justapinch.com/recipes/sauce-spread/sauce-spread-other-sauce-spread/pardon-my-french-dressing-with-a-twist.html As you can see, I like homemade dressing :-)
• Lettuce I like butter lettuce for this recipe because it has a slightly bitter taste that goes along with the other ingredients; however, do not run out and purchase some. Use what you have, I am sure it will be excellent.
• Gather your ingredients (mise en place).
• If the chicken breast is thick, you can use a sharp knife and cut in in half latterly.
• Sprinkle the chicken with a bit of salt and pepper.
• Add the oil and butter to a sauté pan over medium heat.
• After the butter melts, give the pan a swirl to mix the oil with the butter and toss in the chicken breast.
• Let cook for 4 - 5 minutes until it self-releases, then turn over and cook another 4 - 5 minutes, or until cooked through (no pink).
• Remove chicken from the pan, dice, then return to the pan, and let the residual heat keep it warm while you assemble the dish.
• The chicken should not be hot (it will only wilt the lettuce) it should be warm, or even room temperature.
• Add a bed of butter lettuce, or whatever lettuce you have handy on a plate, sprinkle on half the diced tomato, add half the chicken, then drizzle on the dressing. Add some chopped peanuts and/or crushed potato chips, if using (I used both).
• If you are making two, repeat the assembly process. If you are only making one, wrap and store the other chicken in the fridge or freezer until needed.
• PLATE/PRESENT
• Served while the chicken is still nice and warm (although this dish can be served at room temperature). Enjoy.
• Keep the faith, and keep cooking.

STICKY GLAZED CHICKEN THIGHS IN BUTTER LETTUCE

Steps:

• Put the orange juice, ketchup, brown sugar, vinegar, Worcestershire sauce and red pepper flakes in a medium saucepan, and bring to a boil over high heat. Reduce the heat to low and simmer, stirring occasionally, until thick, about 15 minutes. Keep about 1/2 cup warm for serving and set aside the rest for glazing.
• Preheat the grill to high heat. Brush the chicken with oil on both sides and sprinkle with salt and pepper. Grill smooth-side down, covered, until lightly charred, 3 to 4 minutes. Flip and brush generously with the glaze. Cook, covered, until charred and the thighs are just cooked through, another 3 to 4 minutes. Flip again, glaze, and cook uncovered about 1 minute. Remove the chicken to a cutting board, sprinkle with the chives if using, and rest the chicken for a few minutes.
• Slice the chicken into thin strips. Serve with butter lettuce leaves for wraps and the reserved glaze on the side.

TYLER FLORENCE'S ROAST CHICKEN WITH WILTED BUTTER LETTUCE AND PEAS

Steps:

• Prepare the chicken: Preheat the oven to 350 degrees. Season the chicken cavity with plenty of salt and pepper; stuff the lemon halves, garlic, thyme and bay leaves inside. Tie the legs together with kitchen twine. Drizzle the skin with olive oil and rub all over; season with plenty of salt and pepper. Place the chicken breast-side up in a roasting pan; roast for 1 hour, or until an instant-read thermometer inserted into the thigh registers 165 degrees. Let rest for 15 minutes before carving.
• Meanwhile, prepare the lettuce and peas: Combine the wine, red onion, bay leaf, peppercorns and a pinch of salt in a saucepan; simmer over medium heat until the mixture is syrupy and just coats the bottom of the pan. Whisk in the butter cubes, a few at a time, to thicken the sauce and give it a shine. Season with salt and pepper and keep warm. (Remove the peppercorns and bay leaf before serving.)
• Place the peas in a small pot of salted boiling water until heated through; drain. Toss the peas, lettuce and beurre blanc (warm butter sauce) in a bowl until the lettuce wilts slightly. Serve with the chicken.

ITALIAN CHICKEN SALAD IN LETTUCE CUPS

Steps:

• Toss the chicken, bell peppers, onion, parsley, almonds, and capers in a large bowl with enough vinaigrette to moisten. Season the chicken salad with salt and pepper, to taste.
• Arrange 1 large lettuce cup and 1 small lettuce cup on each plate, overlapping slightly. Spoon the chicken salad into the lettuce cups. Drizzle more vinaigrette over the salads. Sprinkle with the Parmesan and serve.
• Do-Ahead Tip: The chicken salad can be prepared 4 hours ahead and refrigerated. Just before serving, spoon the salad into the lettuce cups.
• 1/2 cup red wine vinegar
• 1/4 cup lemon juice
• 2 teaspoons honey
• 2 teaspoons salt
• Freshly ground black pepper
• 1 cup olive oil
• Combine the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually add the oil and blend until emulsified.
• Yield: 1 3/4 cups

HOISIN CHICKEN IN LETTUCE LEAVES

Steps:

• Heat a wok or a 12-inch heavy skillet (not nonstick) over moderately high heat until just smoking, then add oil. Add ginger, salt, and 2 tablespoons scallions and stir-fry until ginger is fragrant, about 45 seconds. Add chicken and stir-fry until just cooked through, about 2 minutes. Add water chestnuts, hoisin sauce, Worcestershire sauce, vinegar, and pine nuts and stir-fry until heated through, about 1 minute. Transfer to a bowl and sprinkle with remaining 2 tablespoons scallions.
• Have guests serve themselves by spooning chicken mixture into lettuce leaves and wrapping leaves around filling to enclose.