Great Chicken Recipes
(Page 3 of 7)
July/August 2009
By Jean Teller
2 teaspoon salt
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1 teaspoon ground black pepper
In large sauté pan over medium heat, sauté bacon until almost crisp, about 4 minutes. Add onions and sauté until browned, about 5 minutes. Add garlic and sauté until aromatic, about 1 minute.
Add remaining ingredients. Simmer until apricots are very soft, about 10 minutes. Taste sauce and season with additional salt and pepper, if needed.
Transfer to blender and purée until relatively smooth. The glaze is ready to use, or it can be cooled and stored in covered container in refrigerator for up to 1 week. Yields 4 cups.
SWEET CITRUS GLAZED CHICKEN
Chef Steve Bonasia, Sanderson Farms
1 1/2 pounds boneless skinless chicken thighs
3/4 cup orange juice, divided
1 1/2 tablespoons rice vinegar
2 tablespoons light olive oil, divided
2 tablespoons orange zest, divided
1 1/4 teaspoons salt
2 tablespoons low sodium soy sauce
1 teaspoon honey
1 1/2 tablespoons sugar
1/2 teaspoon ground black pepper
Cooked jasmine rice
Cut thigh filets into 1/2-inch pieces and place in sealable bag.
In small bowl, combine 1/4 cup orange juice, rice vinegar, 1 tablespoon olive oil, 1 tablespoon orange zest and 1 teaspoon salt. Add orange juice mixture to bag and place in refrigerator to marinate 30 minutes.
In small saucepan, combine 1/2 cup orange juice, soy sauce, honey, sugar, remaining orange zest, remaining salt, black pepper and remaining olive oil. Bring to boil; lower heat to simmer. Cook 10 minutes to make glaze.
Heat 12-inch skillet over medium high heat. Add chicken and marinade, and cook chicken until dark golden brown, about 6-8 minutes or until chicken is to internal temperature of 165°F.
Add glaze to skillet, cook for 2 additional minutes until chicken is evenly coated. Serve with cooked jasmine rice. Yields 6 servings.
CHICKEN CHESAPEAKE
Chef Chris Moyer, Perdue Farms
This Chicken Chesapeake recipe was developed by long-time Perdue associate Christine Whaley, and we are proud to share it in her memory.
4 chicken breast halves, cut in half and pounded
3 tablespoons olive oil, divided
1/2 pound Portobello mushrooms, sliced
6 ounces white wine
12 ounces chicken broth
2 tablespoons cornstarch
1 teaspoon seafood seasoning or to taste
1/2 pound fresh crabmeat (preferably lump)*
2 tablespoons butter
Chopped fresh parsley for garnish
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