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HOW TO COOK CHICKEN
When asked about how to chicken, the first thing that came to mind was the preparation. To me this is the process which sets up the flavor of chicken for any recipe you choose.
The first step of the preparation is the cleaning of the chicken; which includes a vinegar bath where the chicken is soaked in water and vinegar even some say that: “Rinsing or Soaking Chicken
It is not necessary to wash raw chicken. Any bacteria which might be present are destroyed by cooking”. I used the soaking and washing process to remove any fat of cartilage which I don’t want (My main parts of the chicken is the boneless Breast and wings).
The second step and most important is the seasoning; which I like to do at least 24 hours before cooking; there are some 10 to 60 minute marinades
No matter what recipe I use the following seasonings as the base for chicken
· Chicken seasoning (McCormick’s or Lawry’s have a combination of salt, paprika, celery seed, and other herbs in there seasoning)
· Mrs Dash is a good base seasoning especially if you want eliminate or lower the amount of salt from your diet
· Celery seed also gives your chicken an additional flavor you may enjoy
For frying the above dry seasonings is good, but if you don’t mind the salt; use a Seasoned Salt (again McCormick’s, or Lawry’s)
For Styr frying use the above dry seasonings then marinade in Soy Sauce or a Teriyaki marinade (if using breast which what I recommend you can cut up the breast in strips and place in the marinade or If you are going to marinade and cook at later date leave breast whole and freeze)
For Lemon chicken; you can use the base dry seasoning, then squeeze fresh lemon juice over chicken and add lemon pepper marinade let marinade over night or at least 60 minutes before cooking
Now as for cooking itself it depends on recipe you like; and there is several sources of good recipes… try www.cooks.com for things like:
· Baked Chicken Parmesan
· Chicken Kabobs
· Orange Pineapple Honey Chicken
Also Publix has weekly recipes which are very good, simple and quick. The last one for chicken was Pasta & Chicken with fennel. I will send the recipe to you.
Mostly I use the breast for Styr fry, and grilled chicken for salads and wings for frying.
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You can also grill the breast (not overcooked, since the breast will dry out if over cooked – when grilling cook one side for about 3-4 minutes depending on the thickness, not more than five minutes per side) and then add to your Styr fried veggies
Olive oil – enough to cook fry pan (1 to 2 tablespoons)
Recommend fresh veggies – some Publix’s have bagged Chinese cabbage (Bok Choy)
Also try Napa – a Chinese lettuce, sliced thinly
Mushrooms (if you like)
Broccoli (there is also bagged fresh veggies with broccoli, carrots, etc.)
¼ Soy Sauce
2 teaspoons of corn starch
Cook the amount you like for a single meal, leftovers tend to loose it flavor.
Add oil and veggies, cook at medium to medium high temp for about 4 to 5 minutes stirring constantly to avoid burning until veggies begin to soften slightly, then add grill chicken, stirring again for about 2 to 4 minutes. Add 2 teaspoons corn starch to ¼ cup of water and ¼ cup of soy sauce mix together and pour over the Styr fry.
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Crusted Chicken with Creamy Pepper and Mushroom Sauce
=red bell pepper and mushroom sauce perfectly complements crusted chicken. It's a dish that's good enough for company.
Makes 4 servings.
Prep Time: 15 minutes
Cook Time: 25 minutes
INGREDIENTS4 boneless skinless chicken breast halves (about 1 1/4 pounds), pounded to 1/4-inch thickness
1/2 cup McCormick® French Onion, Pepper & Herb Crusting Blend
2 tablespoons olive oil
2 tablespoons butter
2 cups thinly sliced mushrooms
1/2 cup thinly sliced red bell pepper
3/4 cup heavy cream
1/4 cup sherry or Madeira wine
Moisten chicken lightly with water. Coat evenly on both sides with Crusting
Blend. Discard any remaining Crusting Blend.
2. Heat oil in large nonstick skillet on medium heat. Add chicken; cook 5 minutes per side or until cooked through. Remove chicken from skillet; keep warm.
3. Melt butter in same skillet on medium heat. Add mushrooms and peppers; cook and stir 7 to 8 minutes or until mushrooms and peppers are tender. Add cream and sherry; bring to boil. Cook 4 to 5 minutes or until sauce is slightly thickened. Serve sauce over chicken.
Test Kitchen Tip: Remove tenders from chicken breasts before pounding for more even thickness.
Fat: 33 g
Carbohydrates: 13 g
Cholesterol: 168 mg
Sodium: 669 mg
Fiber: 3 g
Protein: 41 g
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Home / Recipes / Lemon Garlic Chicken
• Low Calorie • Low Carbohydrate
This classic chicken dish is special enough for company, yet easy enough for your family. Serve with Savory Orzo, buttered noodles or rice.
Prep Time: 10 minutes
Cook Time: 20 minutes
1/2 teaspoon salt
1/2 teaspoon McCormick® Black Pepper, Ground
1 pound thinly sliced boneless skinless chicken breasts
3 tablespoons olive oil, divided
2 tablespoons white wine
1 tablespoon McCormick® Garlic with Extra Virgin Olive Oil or 1 tablespoon McCormick® California Style Minced Garlic made from Fresh Garlic
1 cup chicken broth
1/4 cup lemon juice
Chopped fresh parsley and lemon slices (optional)
flour, salt and pepper in shallow dish. Moisten chicken lightly with water. Coat
evenly with flour mixture.
2. Heat 2 tablespoons of the oil in large nonstick skillet on medium-high heat. Cook chicken in batches, 2 to 3 minutes per side or until golden brown. Add remaining 1 tablespoon oil as needed. Remove chicken from skillet; keep warm.
3. Stir wine and Garlic Blend into skillet, scraping up browned bits from bottom of skillet. Stir in chicken broth and lemon juice. Bring to boil on medium heat. Reduce heat to low; simmer 5 minutes or until sauce has reduced by half. Spoon sauce over chicken to serve. Garnish with chopped parsley and lemon slices, if desired.
Lemon Pepper Chicken: Prepare as directed. Substitute 2 tablespoons McCormick® Perfect Pinch® Lemon & Pepper Seasoning for the salt and pepper. Omit lemon juice.
Fat: 14 g
Carbohydrates: 8 g
Cholesterol: 73 mg
Sodium: 592 mg
Fiber: 0 g
Protein: 28 g
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Chicken Penne With
1 cup fennel (thinly sliced)
1-oz bag fresh basil
3 boneless, skinless chicken breasts (1.75 lb)
1 tablespoon olive oil
2 cups penne (or other medium) pasta
1 cup fresh pre-diced onions
1/2 teaspoon dried Italian seasoning
1/4 teaspoon kosher salt
1/8 teaspoon pepper
1 (24-oz) jar marinara pasta sauce
CALORIES (per 1/4 recipe) 440kcal; FAT 12g; CHOL 125mg; SODIUM 820mg; CARB 30g; FIBER 2g; PROTEIN 47g; VIT A 25%; VIT C 35%; CALC 20%; IRON 15%
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