[ Chicken Recipes ] CUTLET PAILLARDS WITH BASIL BUTTER

[ Chicken Recipes ] CUTLET PAILLARDS WITH BASIL BUTTER
The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue
Eggscape

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.

[ Chicken Recipes ] RAMEN NOODLE CHICKEN SALAD

[ Chicken Recipes ] RAMEN NOODLE CHICKEN SALAD

RAMEN NOODLE CHICKEN SALAD

2 chicken breasts (cooked and cubed)
2 tbsp. sesame seeds
1/2 c. slivered almonds
1/2 head cabbage
4 chopped green onions
1 pkg. Ramen noodles (chicken flavored)

DRESSING:

2 tbsp. sugar
2 tbsp. vinegar
1/2 c. salad oil
1 tsp. salt
1/2 tsp. pepper
Flavor pkg. from Ramen

Mix together almonds and sesame seeds in pan. Brown in oven at 350º for a few minutes.
Chop cabbage and add to other ingredients. Break in noodles (dry). Refrigerate. May double dressing if too dry.

[ Chicken Recipes ] CHICKEN - BACON NUGGETS

[ Chicken Recipes ] CHICKEN - BACON NUGGETS
CHICKEN - BACON NUGGETS

2 whole lg. chicken breast
1/2 c. orange marmalade
2 tbsp. soy sauce
1/2 tsp. salt
1/2 tsp. ground ginger
1/8 tsp. garlic powder
1 (8 oz.) pkg. bacon
24 toothpicks

Cut each chicken breast in half, lengthwise; remove skin and bones. (Or buy deboned breast.) Cut each half into 6 chunks.
In medium bowl, mix chicken, marmalade, soy sauce, salt, ginger and garlic powder; set aside. Cut each bacon slice in half. Wrap each piece of chicken with bacon and secure with toothpick. Place on rack in broiling pan and broil 5-10 minutes or until tender, turning nuggets once and brushing with remaining marmalade mixture.

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Note: Cleaning up some Comment Spam


Chicken Recipes
Chicken Breasts, Muscat Wine and Black Pudding served with Steamed Spinach


900ml/1½ pints roasted chicken stock
4 large boneless chicken breasts
40g/1½oz butter
1 x 225g/8-9oz black pudding
175ml/6fl oz sweet Muscat wine, such as Muscat Beaumes de Venise
1½ tsp lemon juice
1½ tsp tarragon leaves
salt
freshly ground black pepper
For the spinach
900g/2lb fresh spinach
25g/1oz butter
freshly grated nutmeg
salt
freshly ground black pepper

Method

1. Put the stock into a wide-based pan and boil it vigorously until it
has reduced to 175ml/6fl oz.
2. Season the chicken breasts on both sides with salt and pepper.
3. Heat a small knob of the butter in a large frying pan and, when it is
foaming, add the chicken breasts, skin-side down, and cook over a medium
heat for six minutes until the skin is crisp and richly golden. Turn the
chicken breasts over and continue to cook them for 6-7 minutes until
cooked through.
4. Thinly slice the black pudding into 16 or so slices. Remove the
chicken from the pan and keep warm. Add the slices of black pudding to
the pan and fry them for one minute on each side. Set them aside with
the chicken.
5. Add the sweet wine to the pan and boil, scraping up all the browned
bits from the bottom of the pan with a wooden spoon, until reduced to
about three tablespoons. Add the reduced chicken stock and boil for 1-2
minutes. Whisk in the rest of the butter a small piece at a time, then
add the lemon juice and some seasoning to taste.
6. Next, wash the spinach and remove and discard any large stalks. Dry
well (in a salad spinner if you have one).
7. Drop the spinach, a large handful at a time, into a large hot pan,
adding another as each one wilts down. When all the spinach has been
added, cook for one minute, tip into a colander and lightly press out
the excess liquid.
8. Melt the butter in the pan, add the spinach, and season with freshly
grated nutmeg and some salt and pepper. Toss briefly over a high heat
and serve straight away.
9. To serve, slice the chicken breasts diagonally and at a slight angle
and arrange the slices in the centre of each warmed plate with the black
pudding.
10. Stir the tarragon leaves into the sauce and spoon some of it over
the chicken and a little around the outside edge of the plates. Serve
with the steamed spinach

Chicken Recipes - Chicken Recipes Recipes

[ Chicken Recipes ] CHICKEN NUGGETS WITH SAUCE

[ Chicken Recipes ] CHICKEN NUGGETS WITH SAUCE
CHICKEN NUGGETS WITH SAUCE

CHICKEN NUGGETS:

1 egg
2 tbsp. milk
3 1/2 c. corn flakes, crushed
1 lb. boneless, skinless chicken breasts, cut into nugget-size pieces

SAUCE:

1 (8 oz.) can sliced or crushed pineapple in juice
1 tbsp. cornstarch
1/4 c. pineapple orange juice
1/4 c. barbecue sauce

PREPARE DIPPING SAUCE: Pour undrained pineapple into the blender until thick puree. Pour this into saucepan and add cornstarch; blend. Add pineapple orange juice and barbecue sauce; blend. Bring to a boil, then simmer until sauce thickens. Serve warm or cool.
PREPARE CHICKEN NUGGETS: Preheat oven to 400 degrees. Whisk egg and milk together in a small mixing bowl. Place corn flakes in a plastic bag. Dip chicken pieces in egg mixture, then shake with corn flakes to coat. Put coated chicken on a baking sheet. Carefully place baking pan in oven and bake for 15 minutes.