The Kitchen Novice

                    Easy Recipes in Minutes

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Chicken Recipes

HONEY LEMON CHICKEN

Serves 4 This recipe was originally designed for broiling, but this version requires less attention. 1 chicken, cut in serving pieces 1/2 cup honey 1/4 cup lemon juice 1 teaspoon salt or to taste Preheat oven to 350oF. In a shallow baking pan arrange chicken in a single layer, skin side down. In a small bowl combine honey, lemon juice and salt. Pour half of this sauce over chicken. Bake, covered for 30 minutes. Remove cover; turn chicken. Pour other half of sauce on chicken. Replace cover. Bake another 25 to 30 minutes or until cooked through, removing cover last 10 minutes for browning. chicken recipes

CUTLET PAILLARDS WITH BASIL BUTTER

Serves 4 When I made this recipe, I happened to be in a hurry, and didn't have time to get fresh basil so I used dried basil instead. Frank liked it and had seconds. The name "Paillard," by the way, comes from a European restaurant famous at the end of the 19th Century. 4 skinless, boneless chicken breast halves or 1 thin sliced boneless roaster breast 1 tablespoon olive or vegetable oil 6 tablespoons butter or margarine 3 tablespoons minced fresh basil, or 1 tablespoon dried 1 small clove garlic, minced 1 teaspoon lemon juice salt and ground pepper to taste lemon slices, for garnish Place chicken between sheets of plastic wrap and pound to 1/2 inch thickness. If using thin sliced boneless Roaster breast, omit placing in plastic wrap and pounding. Brush cutlets lightly with oil, Grill over hot coals 3 to 4 minutes per side, rotating to form crosshatch marks characteristic of paillards, or broil 3 to 4 minutes per side or until cooked through. Place butter, basil, garlic and lemon juice in a small pan and melt on the side of the grill. Spoon butter over paillards and season with salt and pepper. Garnish with lemon slices.

 

EASY OVEN CHICKEN

Serves 4

This recipe has been one of my favorites since college days. The true chicken flavor comes out with just a touch of garlic. 1 chicken, cut in serving pieces 1/4 cup olive or vegetable oil 1 teaspoon salt or to taste 1/4 teaspoon ground pepper 1 small clove garlic, minced Preheat oven to 350oF. In a shallow baking pan arrange chicken in a single layer, skin side up. Pour oil over chicken. Sprinkle with salt, pepper and garlic. Bake, uncovered, for about 1 hour, or until cooked through.

HONEY-MUSTARD BAKED BREAST

Serves 4 Have you ever been concerned about whether the honey you have in your cupboard is fresh or whether it should be thrown out? Not to worry! Honey is itself a natural preservative and samples of honey have been found in the tombs of Ancient Egypt that were still edible. If it's crystallized, it may look bad, but it's still a wholesome food. Just heat it gently until it reliquifies. 1 whole boneless roaster breast salt and ground pepper to taste 4 tablespoons melted butter or margarine 1/2 cup honey 1/4 cup Dijon mustard 1/4 teaspoon curry powder Preheat oven to 350oF. Season breast with salt and pepper. Combine butter, honey, mustard and curry powder. Spoon half of sauce into a shallow baking dish. Add breast and turn to coat well. Bake, uncovered, for about 1 hour or until cooked through. Turn and baste with remaining sauce once during cooking time.

       

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