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Old November 21st, 2008, 04:34 AM   #41
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CHICKEN IN TEA

6 large boneless chicken breasts
4 large Portobello mushrooms
1 oz. loose Lapsang Souchong tea
2 tablespoons butter
1/2 red bell pepper
4 green onions
1 teaspoon sea salt
1 cup cold water

Directions:
Preheat oven to 325º F.

In a spice blender, grind one half tea leaves until fine. Slice mushrooms into finger length sections, 1/2-inch thick.

Pound chicken breast until flattened. Sprinkle 1 teaspoon of ground tea over the inner side of the breast. Add a pinch of salt and 1 mushroom slice. Roll up and place in a lightly greased baking dish. Coat the chicken breast lightly with butter for browning. (Chicken may be prepared a day ahead and refrigerated.) Bake for 40 minutes at 325º F.

Bring cold water to a boil. Brew the remainder of the whole tea leaves in the boiling water for 5 minutes. Discard the leaves. Allow the tea to boil until reduced by one half.

Chop red pepper, onions and remaining mushrooms. Saute for 3 minutes with 1 tablespoon butter. Add tea to pan and reduce the liquid.

Place individual chicken breast on each dinner plate and spoon 2 or 3 large spoonfuls of vegetables over each
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Old December 15th, 2008, 11:00 PM   #42
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Greek Chicken
serves 4

1 cup Plain yogurt
1 lemon juiced
1 teaspoon dried oregano
1 teaspoon dried parsley
2-3 cloves garlic pressed
1 teaspoon salt
4 chicken breasts
Mix ingredients and marinate over night with about 1/4 cup of sauce. Save the rest.
Bake at 375 degrees for 30 minutes, turn, and bake another 30 minutes.
Cover with leftover sauce. This is a wonderful, tart, Greek dish that a Greek friend of mine loved. Enjoy!
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Old January 2nd, 2009, 11:45 PM   #43
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Preheat your oven.

Melt the butter in a medium saucepan. Add the flour, salt, pepper and onion powder, next stir to make a paste. Slowly add the chicken broth and cook over medium heat until scallop is slightly thickened.

Layer the bottom of casserole with potatoes, top with chicken and scalloped sauce. Repeat layers and top with crushed Ritz crackers. Bake scalloped chicken and potatoes in a preheated oven for the allotted time or until hot and bubbly.

Recipe Serves: 4 to 5
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Old January 2nd, 2009, 11:48 PM   #44
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CHICKEN AND SPINACH CAKES

Ingredients
1/4 cup plus 2 Tablespoons olive oil
1/4 pound shallots, thinly sliced, divided
1/4 pound bacon, coarsely chopped
1-1/2 pounds boneless, skinless chicken breasts
One 10-ounce package frozen chopped spinach, thawed & squeezed dry
6 Tablespoons heavy cream
1-1/3 cups fresh bread crumbs, divided
1-1/2 teaspoons freshly ground black pepper
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
In a large saucepan, heat 2 tablespoons olive oil. Add the sliced shallots and cook over moderate heat until light golden, 5 to 7 minutes. Set aside.

Place bacon in food processor and pulse until finely chopped. Transfer bacon to a large bowl. Add chicken (in 2 batches) to the food processor and pulse until minced. Add to the bowl with the bacon. Next add thawed spinach, heavy cream, 1/3 cup bread crumbs, cooked shallots, 1 teaspoon black pepper, salt and cayenne. Mix to thoroughly blend the ingredients. Form 1/4 cup if mixture into little round cakes. (May freeze at this point for future use.)

Preheat oven to 400 degrees. In a shallow bowl, mix 1 cup bread crumbs with the remaining 1/2 teaspoon black pepper. Coat the cakes with the bread crumbs.

Heat 2 tablespoons olive oil in a large skillet over moderately high heat. Add 8 of the cakes and fry, turning once until browned, about 3 minutes per side. Transfer to a baking sheet. Repeat with remaining chicken cakes. Bake the cakes for about 10 to 12 minutes until firm and done. Serve warm.

Serves: 12
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Old January 3rd, 2009, 12:09 AM   #45
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Pan Gravy (Chicken)
Ingredients
2 cups skim milk
2 Tablespoons flour
1 Tablespoon chicken base
1/2 teaspoon poultry
1 teaspoon ground pepper
1 teaspoon lemon juice
1 Tablespoon browned corn flakes/cornmeal breading from oven fried chicken
Combine flour and skim milk together in a container with lid and shake 1 minute until no lumps appear. Pour into saucepan and bring to boil. Stir until thickened. Add chicken base, poultry seasoning, pepper, and lemon juice until thickened. Add browned breading from oven fried chicken. Served with a Oven fried chicken
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Old January 10th, 2009, 02:58 PM   #46
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Chicken Picatta
serves 4

do not soak chicken for more then 30 minutes
1/2 cup salt
1/2 cup sugar
8 boneless, skinless chicken cutlets (about 2 pounds), thin-cut
Pepper
1/4 cup all-purpose flour
4 tablespoons unsalted butter
2 garlic cloves , minced
2 tablespoons drained capers
1 cup low-sodium chicken broth
1/2 cup white wine
4 strips lemon zest (each about 2 inches long) and 2 tablespoons juice from 1 lemon

1. Whisk 4 cups cold water, salt, and sugar in large bowl until salt and sugar dissolve. Add chicken and refrigerate, covered, for at least 15 minutes but no longer than 30 minutes.

2. Pat cutlets dry with paper towels and season with pepper. Spread flour in shallow dish. Dredge one side of each cutlet lightly in flour; transfer to large plate. Heat 1 tablespoon butter in large nonstick skillet over medium heat until foaming subsides. Cook 4 cutlets, floured-side down, until golden brown, about 2 minutes. Flip and cook until just cooked through, about 1 minute on second side. Transfer to clean platter and tent with foil. Repeat with additional tablespoon butter and remaining cutlets.

3. Add garlic and capers to empty pan and cook over high heat until fragrant, about 30 seconds. Add broth, wine, and lemon zest and simmer until reduced to ½ cup, 8 to 10 minutes. Return chicken and any accumulated juices to pan to heat through, about 30 seconds. Off heat, stir in remaining butter and lemon juice. Serve
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Old February 10th, 2009, 02:15 PM   #47
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Sandy's chicken
(spicy)
2 boneless skinless chicken breast halves (4 ounces each)
1 teaspoon canola oil
1 can (14-1/2 ounces) stewed tomatoes, cut up
1/3 cup julienned green pepper
1/4 cup chopped celery
1/4 cup sliced onion
1/2 to 1 teaspoon chili powder
1/2 teaspoon dried thyme
1/8 teaspoon pepper
1 cup hot cooked rice
Directions:
In a small nonstick skillet coated with cooking spray, cook chicken in oil over medium heat for 5-6 minutes on each side or until juices run clear. Remove and keep warm.
In the same skillet, combine the tomatoes, green pepper, celery, onion, chili powder, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are crisp-tender. Return chicken to pan; heat through. Serve with rice. Yield: 2 servings.
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Old March 7th, 2009, 12:08 AM   #48
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another sesame chicken recipe


1/4 teaspoon garlic powder 1/2 teaspoon ginger 1 to 2 teaspoons soy sauce 1 chicken breast, skinned and cut-up 1 teaspoon sesame oil 1 tablespoon sesame seeds 1 tablespoon plum jelly 1 teaspoon sugar 1 teaspoon cornstarch 2 tablespoons water (or chicken stock) 5 - 10 drops of Tabasco sauce, if desired

Stir fry the chicken. All remaining ingredients, except the cornstarch and water. This cooks fast. Combine cornstarch and water, add to chicken to thicken sauce. Add Tabasco sauce if desired.
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Old March 15th, 2009, 01:55 PM   #49
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Default Drunken Chicken Wings.

Drunken Chicken Wings:

3 to 5 lbs. Wings and or drums
1 cup gin or vodka
¾ cup soy sauce
3 tablespoons brown sugar
2 tablespoons oil
Garlic powder (if wanted)
Salt to taste
Pepper to taste
1 large chopped onion

In a 9” x 12” baking pan, spread chicken in even layer. Combine all ingredients and spread over chicken. Cover with aluminum foil and let the chicken get drunk for at least 2 hours turning the chicken every so often. I make it in the morning and let it marinate all day.

Cook uncovered at 325 degrees for 1-1/2 hours or until chicken is golden brown and cooked through. Turn chicken halfway through cooking. Meat will fall off the bone.
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Old May 7th, 2009, 09:05 PM   #50
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ITALIAN STUFFED CHICKEN
Ingredients:

4 prosciutto slices (okay to use ham if prosciutto is unavailable)
16 fresh basil leaves
½ cup freshly grated mozzarella
4 skinless boneless chicken breast halves (about 1½ pounds)
1 cup milk
1½ cups Italian breadcrumbs
1/3 cup white wine
1/3 cup chicken broth
2 teaspoons margarine or butter
1. On a work surface lay out prosciutto slices. Top slices with basil leaves and sprinkle evenly with mozzarella. Starting with a short end roll up each prosciutto slice.

2. Flatten chicken breasts with a rolling pin or meat mallet. Dip each breast in milk and then dredge in breadcrumbs. Roll breaded chicken breast around prosciutto, securing together with toothpicks.

3. Place chicken in 13x9 baking dish. Pour wine & chicken broth over chicken. Dab ½ tsp of butter or margarine on the top of each breast. Bake at 400°F for 40 minutes or until done.
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Old June 13th, 2009, 12:37 AM   #51
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CUTLET GARLIC CHICKEN

SERVES 3 OR 4

1 cup plus 3 tablespoons vegetable oil
4 garlic cloves , minced, plus 6 cloves peeled and smashed
6 thin-cut, boneless, skinless chicken cutlets (about 1 1/4 pounds), trimmed
3 slices hearty white sandwich bread , torn into large pieces
1 cup all-purpose flour
3 large egg whites
1 tablespoon garlic powder
4 tablespoons cornstarch
Salt and pepper

1. Adjust oven rack to middle position and heat oven to 200 degrees. Combine 3 tablespoons oil, minced garlic, and cutlets in zipper-lock bag and refrigerate while preparing remaining ingredients. Pulse bread in food processor until coarsely ground. Bake bread crumbs on baking sheet until dry, about 20 minutes.

2. Spread flour in shallow dish. In another shallow dish, whisk egg whites until foamy. Combine bread crumbs, garlic powder, and cornstarch in third shallow dish. Remove cutlets from bag and season with salt and pepper. One at a time, coat cutlets lightly with flour, dip in egg whites, and dredge in crumbs, pressing to adhere. Place cutlets on wire rack set over baking sheet and let dry 5 minutes.

3. Heat 1/2 cup oil and 3 smashed garlic cloves in large nonstick skillet over medium heat until garlic is lightly browned, about 4 minutes. Discard garlic and fry 3 cutlets until crisp and deep golden, about 2 minutes per side. Transfer to paper towel-lined plate and place in warm oven. Discard oil, wipe out skillet, and repeat with remaining oil, garlic cloves, and cutlets. Serve
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Old July 12th, 2009, 07:21 PM   #52
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BUFFALO WINGS "GRILLED"

Ingredients
3 pounds chicken wings (18 wings), cut up
1 teaspoon cayenne pepper
1 teaspoon ground black pepper
1 teaspoon kosher salt

For the Sauce
4 tablespoons unsalted butter
1/2 cup hot sauce, preferably Frank's Louisiana Hot Sauce
2 tablespoons Tabasco sauce or other hot sauce
1 tablespoon dark brown sugar
1 tablespoon honey
2 teaspoons cider vinegar
1/4 teaspoon cayenne pepper, plus more to taste

Procedure
1. Mix together the cayenne, black pepper, and salt in a small bowl. Sprinkle the mixture all over the chicken wings. Place the wing in the refrigerator until ready to use. (This can be done the night before.)

2. Melt butter in small saucepan over low heat. Whisk in the rest of the sauce ingredients until combined. Remove from heat and set aside.

3. Light a chimney 3/4 full of charcoal. When charcoal is fully lit and covered in gray ash, pour coals out and arrange them on one side of the charcoal grate, keeping the other side empty. Place the wings over the cool side of the grill, cover, and cook until skins are lightly browned, about 8 minutes. Move the wings to the hot side of the grill and continue to cook until the skins have crisped, about 2-3 minutes. Remove the wings to a bowl. Pour the sauce over the wings and toss to coat evenly. Remove wings to a plate and serve hot.
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Old July 12th, 2009, 11:35 PM   #53
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HONEY BAKED CHICKEN

1 (3 pound) whole chicken, cut into pieces
1/2 cup butter, melted
1/2 cup honey
1/4 cup prepared mustard
1 teaspoon salt
1 teaspoon curry powder

1. Preheat oven to 350 degrees F (175 degrees C).

2. Place chicken pieces in a shallow baking pan, skin side up. Combine the melted butter or margarine, honey, mustard, salt and curry powder and pour the mixture over the chicken. Bake in the preheated oven for 1 1/4 hours (75 minutes), basting every 15 minutes with pan drippings, until the chicken is nicely browned and tender and the juices run clear.
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Old August 16th, 2009, 10:40 PM   #54
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CASHEW CHICKEN
serves 4 to 6
MARINADE AND SAUCE

1/2 C. MIRIN
6 TSBP SOY SACUE
2 TBSP PLUS 2 TSP TOASTED SESAME OIL
2 TBSP PLUS 4 TSP CORNSTARCH
4 BONELESS, SKINLESS CHICKEN BREASTS *ABOUT 1 ½ LBS) CUT INTO 3/4 INCH PIECES
1 CUP LOW SODIUM CICKEN BROTH.
2 TBSP WORCESTERSHIRE SAUCE

STIR-FRY

2 TBSP VEGETABLE OIL
8 OZ SNOW PEAS, STEMS SNAPPED OFF AND STRINGS REMOVED, HALVED CROSSWISE
1 TBSP GRATED FRESH GINGER
6 GARLIC CLOVES, MINCED
¼ TSP RED PEPPER FLAKES
1 (8. 0Z) CAN WHOLE WATER CHESTNUTS, DRAINED AND SLICED THIN
1 C. TOASTED CASHEWS: HALF ROUGHLY CHOPPED. Half left whole


FOR THE MARNINADE AND SAUCE:
WHISK 3 tbsp Mirin, 2 tbsp soy sauce, 3 tbsp sesame oil, and 2 tbsp cornstarch in large bowl. Add chicken and toss to coat. Refrigerate, covered, for at least 20 minutes or up to 2 hours.
Whisk broth, Worcestershire, remaining soy sauce, remaining sesame oil, and remaining cornstarch in separate bowl; set aside
For the stir fry:
Remove the chicken from the marinade and pat dry with paper towels. Heat 2 tsp vegetable in large nonstick skillet over med-high heat until just smoking. Brown half of chicken stirring occasionally, until no longer pink. About 3 minutes. Transfer chicken to place and tent with foil’ repeat with additional 2 tsp vegetable oil and remaining chicken.

Add remaining vegetable oil to empty skillet and heat over med high heat until shimmering . Cook snow peas until bright green, about 1 min. Add ginger, garlic, and pepper flakes to pan and cook until fragrant, about 20 seconds. Stir in water chestnuts and reserved broth mixture and cook, stirring constantly, until sauce is thickened, about 2 minutes. Return chicken along with any accumulated juices. To skillet and cook until heated through,about 12 min. Off heat and stir cashews. Serve
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Old August 17th, 2009, 02:56 PM   #55
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PARMESAN CHICKEN CUTLETS (CRISPY)
SERVES 4


½ C. PLUS 1 TBSP. ALL-PURPOSE FLOUR
3 LARGE EGGS
2 ¼ C. SHREDDED Parmesan cheese
2 Tsp pepper
6 thin-cut boneless skinless chicken cutlets (about 1 ¼ lbs
¼ c vegetable oil


1. Adjust oven rack to middle position and heat oven to 200 degrees. Place ½ c. flour in shallow dish. Beat eggs in second shallow dish. Combine Parmesan, pepper, a nd remaining flour in thrid shallow dish.
2. Pat chicken dry with paper towels. Once at a time, coat cutlets lightly with flour, dip in egg mixture, dredge in Parmesan mixture and return to flour, pressing to adhere.
3. Heat 2 tbsp oil in large nonstick skillet over med heat until just smoking. Cook half of cutlets until golden brown, 2 to 3 minutes per side. Drain on paper towel-lined plate and transfer to oven to keep warm. Wipe out skillet and repeat with remaining oil and cutlets. SErve
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Old August 17th, 2009, 02:57 PM   #56
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Lemon Chicken with articholes and potatoes
serves 4

1 lb sm red potatoes, qrt'd
2 tbsp vegetable oil
4 boneless, skinelss chicken breats * 1 1/2 lb
salt and pepper
1 *9oz. box frozen artichole hearts, thwaed
4 garlic cloves, minced
1 tsp grated zest and 1 tbsp juuice from 1 lemon
2 tbsp finely chopped fresh oregano


1. Toss potatoes and 1 tbsp oil in large bowl. Wrap inghtly with plastic wrap and microwave until edges of potatoes begin to soften. 4 to 7 minutes, shaking bowl *without removing plastic to redistribute potatoeos halfway through the cookin.
Pat chicken dry with paper towel, one at a time , then season with salt and pepper Heat remaining oil in large nonstick skillet over med-high heat until just smoking add chicken and cook until golden brown and cooked through, about 5 minutes per side. Transfer to serving platter and tent with foil
3. Add potatoes to empty skillet and cook until well browned, about 4 minutes. Stir in artichoke hearts and cook until heated through about 3 minutes. Add garlic, lemon zest lemon juice and oregano and cook until fragrant, about 30 seconds. Season with salt and pepper and transfer to platter with chicken. Serves
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Old August 18th, 2009, 04:11 AM   #57
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SICHUAN CHICKEN (ORANGE)
serves 4

3 tbsp HOISIN SAUCE
2 TSP ZEST AND ¾ C. ORANGE JUICE (FRESH)
4 BONELESS, SKINLESS CHICKEN BREASTS (1 ½ LBS)
CUT CROSS WISE INTO ¼ INCH THICK PIECES
SALT AND PEPPER
3 TBSP. VEGETABLE OIL
1 RED BELL PEPPER, SEEDED AND SLICE AND THIN
3 GARLIC CLOVES, MINCED
2 TSP GRATED FRESH GINGER
½ TSP RED PEPPER FLAKES
2 SCALLIONS, SLICED THIN

1. Whisk hoisin, orange zest and orange juice in bowl; set aside. Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tbsp oil in large nonstick skillet over med-hgih heat until just smoking . Add half of chicken and cook until lightly browned. 1 to 2 minutes per side; transfer to plate Repeat with another rbsp oil and remaining chicken.
2. Add remaining tbsp. oil and bell pepper to skillet and cook over med heat until just softened, about 3 minutes. Stir in garlic, ginger, and pepper flakes and cook until fragrant, about 30 seconds. Add hoisin mixture and simmer until sauce has thickened, 3 to 5 minutes. Add scallions and cooked chicken along with any accumulated chicken juices to pan and toss to combine. Season with slat and pepper. Serve.
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Old September 10th, 2009, 03:21 AM   #58
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Chicken Chili WHITE

3 (16 OZ CANS) CANNELLINI BEANS, DARINED AND RINSED
1 (16 OZ CAN) WHITE HOMINY, DRAINED AND RINSED
3 C LOW -SODIUM CHICKEN BROTH,
SALT AND PEPPER
6 BONE- IN SKIN ON CHICKEN THIGHS ABOUT 2 LBS FAT TRIMMED
1 TBSP VEGETABLE OIL
2 ONION, CHOPPED FINE
4 JALAPENO CHILES, SEEDED AND CHOPPED FINE
6 GARLIC CLOVES, MINCED
1 ½ TBSP GROUND CUMIN
2 TSP GROUND CORIANDER
¼ C FINELY CHOPPED FRESH CILANTRO
2 TBSP DRAINED JARRED PICKLED
JALAPENOS, MINCED

1. Blend Base: Puree 1 can beans hominy, broth, and ¾ tsp salt in blender until completely smooth. Pour into slow cooker
2. Brown chicken: Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large skillet over med-high heat until just smoking. Cook thighs, skin side down, until skin is well browned and fat has rendered, about 5 minutes. Remove and discard skin, then add thighs to slow cooker.
3. Cook Aromatics. Pour off all but 2 tbsp fat from skillet. Cook onions, chilies, and 1/2 tsp salt until golden brown, stirring occasionally, about 8 minutes. Add garlic, cumin and coriander and cook until, fragrant, about 30 seconds . Transfer half of onion mixture to slow cooker; reserve remaining mixture in refrigerator.
4. Finish Chili. Add remaining beans to slow cooker. Cover and cook on low until chicken is tender, about 4 hours. Transfer chicken in bowl. When cool enough to handle, discard bones and shred chicken into bite-size pieces. Stir cilantro, pickled jalapenos, shredded chicken and reserved onion mixture into slow cooker and let warm
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Old September 20th, 2009, 03:18 PM   #59
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CHICKEN POMODORO
SERVES 2

2 BONELESS, SKINLESS CHICKEN BREASTS, CUT INTO CUTLETS,
SALT AND PEPPER
ALL PURPOSE FLOUR
NONSTICK SPRAY
2 TBSP VEGETABLE OIL
1/4 C VODKA
1/2 C CHICKEN BROTH
2 TBSP FRESH LEMON JUICE
1/2 C CHOPPED TOMATO
2 TBSP. HEAVY CREAM
1/3 C SLICED SCALLIONS


SEASON cutlets with salt and pepper, then dust with flour. Coat a saute pan with nonstick spray, add oil, and heat over med-high.

SAUTE cutlets on both sides. transfer cutlets to a platter; pour fat from pan.

DEGLAZE pan with vodka (away from heat); return to heat and cook until nearly evaportated. Add broth and lemon juice. Return cutlets to pan and cook on each side for 1 minute.
Transfer cutlets to a warm plate.

STIR tomato and cream into sauce.
Heat through; pour over cutlets.
Garnish with scallions.
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Old November 10th, 2009, 03:30 AM   #60
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OVEN BAKED CHICKEN CHIMICHANGAS
SERVE 6
¼ C VEGETABLE OIL
1 ONION, CHPD FINE
1 (16 OZ CAN) BLACK BEANS, DRAINED AND RINSED
1 (8.8 OZ) PKG Uncle Ben’s ready rice
1 rotisserie chicken, skin discarded, meat shredded into bite-sized pieces (about 3 cups)
2 tsp minced canned chipotle chiles in adobo
1 c shredded Mexican cheese blend
½ c finely chpd fresh cilantro
Salt and pepper
5 lrg flour tortillas

Place rimmed baking sheet in oven and heat oven 450 degrees. Heat 2 tbsp oil in large skillet over med high heat until shimmering. Cook onion until just softened, about 3 minutes. Stir in beans, rice, chicken, and chipotle and cook until heated through, about 3 minutes. Off heat, stir in cheese and cilantro. Season with salt and pepper.
Stack tortillas on plate and microwave, covered until pliable, about 1 minute. Top warm totillas with chicken mixture, leaving 2 inch border at bottom. Fold in sides and roll up tightly. Brush wrapped tortilla swith remaining oil and arrange, seam-side down on preheated baking sheet. Bake until crisp ad golden 8 to 10 mintues. Serve
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