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Site of the Day - January 23, 2007 on Action 4 News Sunrise.



Gold web site

Gold Web Site
January 2007




All chicken recipes on this page do not require any special skills or a lot of prep time, so they are very suitable for home cooking, as well as for restaurant use. You can find many more chicken recipes in Entree Recipes and Gourmet Chef Recipes.


Roast chicken

Ingredients: 1 whole chicken, salt and pepper to taste, 1 teaspoon oregano, 2 cloves minced garlic, 2 tablespoons butter, 1/4 cup water, 3 tablespoons lemon juice, 2 lemon wedges.

Recipe: Wash chicken, pat dry, season with salt and pepper. Sprinkle some oregano and garlic inside cavity. Melt butter in large frying pan. Brown chicken on all sides. Transfer to crock pot. Sprinkle with oregano and garlic and put the 2 lemon wedges in the cavity. Add water or white wine to frying pan and stir to deglaze the brown bits that have stuck to the bottom. Pour into crock pot. Cover and cook at 325 F. Add lemon juice in the last 1/2 hour of cooking. Transfer chicken to cutting board. Skim some of the fat from the pot. Pour juice into frying pan and reduce it slightly over the stove or thicken it with starch. Serve with some juice spooned over the roasted chicken.


Ingredients: 1 (about 3 to 4 pound) chicken cut to 6 pieces, 3 tablespoons vegetable oil, 1 cup flour, salt and pepper to taste, 2/3 cup red wine, 1 sliced onion, 1 diced red pepper, 1 sliced carrot, 1 stalk celery, 2 cloves minced garlic, 1 cup crushed tomatoes, dried Italian herbs as needed.

Recipe: Season the chicken pieces with salt and pepper, dust in the flour and brown on both sides in oil in a large skillet. Transfer chicken to a roasting pan. Remove most of the fat from the skillet and saute the vegetables. Add the vegetables to the chicken. Deglaze the skillet with the red wine, add the crushed tomatoes and bring to a boil. Pour the sauce in the roasting pan with the rest of the food. Sprinkle with Italian herbs, cover and cook in the oven for 30 min., turning the chicken pieces at least once during that time.


Ingredients: 4 chicken breasts, butterflied; 1/4 cup grated Parmesan cheese, 1 cup Italian breadcrumbs, 1/4 cup flour, 1 teaspoon garlic powder, dried Italian herbs (basil, oregano, thyme, etc.), 1 teaspoon salt, freshly grated black pepper, 1 egg, beaten, 2 ounces heavy cream, oil.

Recipe: Combine breadcrumbs, flour, seasoning and cheese. Dip chicken breasts first in the beaten egg mixed with the heavy cream and then in the breading mixture. This breading method is better than the traditional "flour-egg-breadcrumbs" method, because you will get a lighter, great looking breading. Cook the breaded chicken breasts in oil, in a heavy skillet over medium heat on both sides until golden. Make sure the Chicken Parmesans are thoroughly cooked by cutting a small slit in the thickest part of the chicken breast and look to check the color of the juice that runs out. If the juice runs clear, than the Chicken Parmesan is ready.


Ingredients: 4 skinless, boneless chicken breasts, butterflied, 1/4 cup flour, 1/4 cup heavy cream, 4 teaspoons Dijon mustard, 1/2 cup chicken stock, 1 teaspoon fresh thyme, 2 tbsp. butter, 1 cup mushrooms cut in quarters, 1 tbsp. chopped scallions.

Recipe: Season the chicken breasts with thyme, salt and pepper and dust them in the flour. Heat 1 tablespoon butter in a skillet and cook the chicken on both sides until ready. In another pan, saute the mushrooms in the rest of the butter, add the Dijon mustard, heavy cream, chicken stock and reduce the sauce until thick. Season to taste and add the chopped scallions 2 minutes before the sauce is ready. Serve the sauce over the cooked chicken breasts.


Ingredients: 1-3.5 pound chicken, cut to 8 pieces, 2 tablespoons oil, 1 onion, chopped, 1 tablespoon paprika, 2 tablespoons tomato paste, 1 teaspoon minced garlic, salt and pepper to taste, 1/2 cup chicken stock.

Recipe: In a large skillet, heat the oil and sear the chicken pieces. Transfer them in a roasting pan. In the same skillet, sauté the garlic and onion and add the paprika. When it bubbles, add the chicken stock and tomato puree and bring to a boil. Reduce slightly and pour over the chicken. Cook in a pre-heated oven at 450 F for about 25 minutes of until ready. At the end if the sauce is too thin, pour it in a pan and reduce it to the desired thickness.


Ingredients: 4 chicken breasts, supreme cut (with drumstick and skin), lemon juice from 1 lemon, 1 teaspoon lemon zest, 2 tablespoons honey, 1 teaspoon Dijon mustard, 2 tablespoons oil, 2 tablespoons fresh rosemary, chopped, 1 teaspoon white vinegar, 1 pinch freshly ground black pepper.

Recipe: Mix all the ingredients and marinate the chicken breast in it for 1 hour. Put the chicken breasts in a roasting pan, cover and cook them for 25 minutes at 425 F. Remove the lid for the last 10 minutes of cooking. Serve the Rosemary Lemon Chicken with roasted potatoes and sauteed seasonal vegetables.


Ingredients: 4 chicken breasts, butterflied, 4 slices of prosciutto, 2 tablespoons flour, 1/2 teaspoon salt, 1 teaspoon chopped fresh sage, 2 tablespoons butter, 1 tablespoon olive oil, black pepper to taste.

Recipe: Place each butterflied chicken breast between 2 sheets of plastic wrap and pound to 1/4 inch thickness. Season with salt, pepper and sage and place one prosciutto slice on one half of each chicken breast. Fold the other half of the chicken breasts over the prosciutto and press to seal. Dredge each breast in flour and cook them in the oil and butter over medium heat until cooked through. Serve the Chicken Saltimbocca with a side of Spaghetti Aglio Olio or seasonal vegetables and potato.


Chicken satay with sauce

Ingredients: 1 pound chicken tenders or chicken breast strips, 1 teaspoon minced garlic, 1 teaspoon chopped cilantro, 1 tablespoon brown sugar, 1 teaspoon black pepper, 2 teaspoons salt, 1/2 cup soy sauce, 2 teaspoons finely chopped ginger root, 2 tablespoons lime juice, 4 tablespoons peanut oil, 1 teaspoon white vinegar.

Recipe: Combine all the ingredients and marinate the chicken tenders for at least 1 hour. Arrange the chicken pieces on a baking tray over parchment paper and pour about 2 ounce of water in the tray, so the parchment paper doesn't burn. If you are cooking in a convection oven you don't need to do that. Cook for 10 minutes or until ready and serve on bamboo skewers with peanut sauce on the side. You can make a simple and easy peanut satay sauce by mixing over low heat some peanut butter with soy sauce and heavy cream, little sesame oil and white vinegar.


Ingredients: 1/2 lb boneless chicken, diced, 1 tablespoon cornstarch, 1 can pineapple tidbits, drained, 1 teaspoon sesame oil, 1 teaspoon soy sauce, 1/2 cup chicken stock, 2 teaspoon sugar, 1 diced red bell pepper, salt and pepper to taste, 2 tablespoons vegetable oil, 1 teaspoon minced garlic.

Recipe: Cut chicken into cubes. Heat several tablespoons of oil in bottom of wok. Saute the red pepper for 3 minutes at high temperature. Add pineapple and chicken, stir until chicken is sealed. Cook for 1 minute more. Add cornstarch diluted in the chicken stock to make a thick paste, sesame oil, soy sauce and sugar. Cook for 2 to 3 minutes, stirring constantly. Serve with rice noodles and garnish with fresh mint and cherry tomato.


Ingredients: 4 chicken breasts, 1 green and 1 red pepper, diced, 1 diced onion, 2 tablespoons cornstarch, 1/2 cup chicken stock, 8 ounces pineapple chunks, 1/4 cup brown sugar, 1/4 cup white vinegar, 1 tablespoon soy sauce, 1/4 teaspoon garlic powder, 1/4 teaspoon ground ginger, 1/2 cup ketchup, 2 tablespoons cooking oil.

Recipe: In a wok pan, heat the oil and saute the vegetables and the chicken. Add the remaining ingredients except the starch and chicken stock, and stir. Cook for 2 minutes and add the cornstarch, diluted in the chicken stock. Cook until the chicken is no longer pink.


Ingredients: 4 chicken breasts, 8 ounces peach slices from a can, 1 teaspoon cornstarch, 1/2 teaspoon grated ginger root, 1/4 teaspoon salt, 1 cup peach juice, 1 ounce peach liqueur, 1 teaspoon chopped onion, 1 tablespoon butter, salt and pepper to taste.

Recipe: Season and broil the chicken breasts until they are no longer pink inside. In a frying pan, heat the butter and sauté the onion. Add the rest of the ingredients and stir. Put the chicken breasts in the pan and season the sauce to taste. Cook the sauce with the chicken for 2-3 minutes more and serve with butternut squash risotto.


Ingredients: 1 chicken cut to pieces, 1 cup soy sauce, 1/4 cup fresh carrot juice, 1 teaspoon chopped garlic, 2 ounces white wine, 1/4 cup brown sugar, 1 teaspoon grated ginger, 1 teaspoon chopped cilantro.

Recipe: Mix all the ingredients and marinate chicken. Place marinated chicken pieces on a baking tray and bake for about 12 minutes on each side at 375 F. Cover with foil if necessary.


Chicken salad sandwich

Ingredients: 4 chicken breasts, 180 ml. mayonnaise of good quality, 1/2 green leaf lettuce, 1 roasted red pepper, 1 tablespoon paprika, 1 teaspoon white vinegar, 1 teaspoon dry basil, 1 teaspoon dry oregano, 1 teaspoon sea salt or to taste, white pepper to taste, 3 tbsp. extra virgin olive oil.

Recipe: Mix the olive oil, sea salt, half of the paprika, white vinegar, white pepper and dried herbs. Put the chicken breasts in a zip bag and pour the mixture over them. Mix well to coat all of the chicken with the marinade, close the zip bag, and put in a refrigerator for at least 30 minutes. After that, arrange the chicken breasts in a baking dish and bake them until fully cooked. I cooked the chicken in a preheated oven at 375 F for about 20-25 minutes, but this depends on size. After the chicken is cooked, let it rest and cool down. Cut the chicken breasts to cubes, and mix it with the mayo, the rest of the paprika, chopped lettuce and chopped roasted red pepper. Season the chicken salad to taste with sea salt and pepper, cover and refrigerate for about 15 minutes. Serve the chicken salad on toast or as a sandwich.

For more chicken recipes with pictures, go to Gourmet Chef Recipes.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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