ZESTY CHICKEN
Halved chicken is a perfect choice for winter grilling. Cooked over indirect heat, it virtually eliminates grill flare-ups. This version from Micheal Everidge of Morristown, Tennessee features a tangy four-ingredient mustard sauce you can whip up in minutes.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, combine the mustard, honey, seasoning blend and Worcestershire sauce. Carefully loosen the skin of the chicken; spoon some of the mustard mixture under the skin., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan. Place chicken skin side up over drip pan and grill, covered, over indirect medium heat for 20-30 minutes on each side or until juices run clear and a thermometer reads 180°, basting occasionally with remaining mustard mixture. , Cover chicken and let stand for 5 minutes before cutting into serving-size pieces.
Nutrition Facts : Calories 347 calories, Fat 15g fat (4g saturated fat), Cholesterol 88mg cholesterol, Sodium 328mg sodium, Carbohydrate 25g carbohydrate (22g sugars, Fiber 1g fiber), Protein 29g protein.
SPICY CHICKEN SAUTE
Whenever our daughters come home from college, this is the dish they always request. My husband enjoys it so much I usually prepare it a couple time a month.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a skillet over medium-high heat, saute chicken in 1 tablespoon oil for 5-7 minutes or until juices run clear. Remove chicken and set aside. Saute celery, carrot and green pepper in remaining oil for 5-7 minutes or until tender. Return chicken to pan. Combine broth, soy sauce, salt if desired, cornstarch, red pepper flakes and hot pepper sauce; add to skillet. Bring to a boil; cook for 1 minute to thicken. Serve over rice if desired.
Nutrition Facts :
ZESTY CHICKEN SOUP
I found this recipe in Celebrate the Rain - the Junior League of Seattle's cookbook. I haven't tried it yet but it sounds delicious.
Provided by Chef Sweet tooth
Categories Clear Soup
Time 49m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Heat the oil in a large stockpot over medium-high heat. Add the onion and sauté until tender and aromatic, about 3 to 5 minutes,then add the garlic and sauté 1 minute longer.
- Stir in the curry and sauté for 1 minute, then add the chicken, red bell pepper, ginger, and red pepper flakes and stir for 2 minutes.
- Add the broth, tomatoes, and apple and bring to a boil. Reduce the heat to low and simmer for 20 minutes.
- Add the orzo and currants to the soup and simmer until the orzo is tender, about 10 minutes.
- Season the soup to taste with salt and pepper and ladle it into bowls.
- Garnish with cilantro and a dollop of yogurt or sour cream.
- You can make the soup a day ahead up to step 4 and cover and refridgerate it and then bring it to a simmer before you continue.
Nutrition Facts : Calories 242.7, Fat 6.3, SaturatedFat 1.3, Cholesterol 57.3, Sodium 651.3, Carbohydrate 27.4, Fiber 3.5, Sugar 11.2, Protein 19.6
ZESTY CHICKEN BREASTS
Make and share this Zesty Chicken Breasts recipe from Food.com.
Provided by rrebranch
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Put about six cups of water and a small amount of oil in a sauce pan and bring to boil. Add rice and boil for 12 to 15 minutes. Put a pat of butter in a serving bowl. Using a strainer, drain water from rice, add to bowl and toss to lightly coat rice with butter. Cover and hold until serving.
- Using meat pounder flatten chicken breasts to about ½ inch thick. Coat lightly with corn meal/flour mix and fry to slight brown, about 3 minutes each side. Remove chicken and set aside.
- Leave remaining oil in skillet, heat still on medium. Add garlic and brown for about one minute. Add peppers and onions, stirring occasionally until softened, about 5 minutes. Add tomatoes and stir to mix well. Add chicken and simmer for about ten minutes.
- If water is put on when you start it should be boiling by the time chicken is brown. You can then add rice about the time peppers and onions go into skillet and all will be ready about same time.
- Serve by placing a chicken breast on a bed of rice and adding a liberal serving of the zesty sauce.
- Makes four servings. For a heartier sauce more oil can be used. For more zest add another bell pepper and/or a little hot pepper like jalapeño.
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