Chicken and Poultry

Lemon Zinger Chicken

Sometimes the best flavors are simple ones.  Lemon.  Garlic.  Chicken.   Tea.

Delicious food is simple food with no compromises in freshness, flavor, moistness and taste.

Today, I prepared chicken that was tangy, flavorful and succulent.  It took very little effort.  It used natural ingredients.  And its simplicity and taste made everyone take notice.

intense lemon chicken

INGREDIENTS

chicken parts

Lemon zinger tea

fresh lemon

minced or granulated garlic
paprika
cinnamon

DIRECTIONS

In a cup or measuring cup, add a lemon zinger tea bag to  1 cup of hot water, steeping tea well to create concentrated flavor.

Place chicken pieces in pan and pour tea over chicken.   Rinse whole lemons well and squeeze fresh lemon over chicken.  Generously sprinkle chicken with seasonings.

Tuck squeezed lemon in between chicken pieces.  Cover tightly with foil and cook at 400 degrees F for two hours.

Pastrami Sandwich Chicken Rolls

pastrami sandwich chicken

 

Last night, we had deli for dinner.

Pastrami. Rye bread. Mustard. Deli pickles. Cole Slaw. The whole deli shebang.

Every once in a while, we just need a deli fix. And, last night was it.

It was so delicious.  And, maybe, just maybe, I wanted a bit more deli in my life.

This morning, I looked at the thin cut chicken breasts that I bought for Shabbos and thought, “How about deli sandwich chicken rolls for Friday night dinner?”.

Here it is!

INGREDIENTS

2 pounds thin-cut chicken cutlets

deli or dijon mustard
mayonnaise

stuffing

2 cups of rye bread, cut into large cubes
1 large onion, diced and sauteed with 4 minced garlic cloves
8 ounces of pastrami, sliced or diced thin
salt and pepper to taste

stuffing
1/2 cup cornflake or bread crumbs
1 cup crushed french fried onions
salt and pepper to taste

DIRECTIONS

On a plate or pie dish, combine mustard and mayonnaise.

Saute onion and garlic until just starting to brown. Soften bread by soaking in water and then squeezing out extra water. In a separate plate or pie dish, combine rye bread, pastrami, sauteed onion and garlic and seasonings to form stuffing mixture.

On a third plate or pie dish, combine crumbs and seasonings.

Preheat oven to 375 degrees F.

Line a baking sheet with parchment paper or greased foil.

Open each chicken cutlet and fill with a golf-size clump of stuffing. Using a silicone brush, brush each stuffed cutlet with mustard/mayo mixture and then coat generously with crumbs/french fried onions. Place seam side down on lined baking sheet. Leave a bit of space in between chicken cutlet rolls, taking care not to crowd the cutlets.

Lightly drizzle olive oil or spray with cooking spray. Bake for 30 minutes, cutting largest stuffed chicken roll open to ascertain that chicken is no longer pink on the inside.

Pesach Pesto Stuffed Chicken

Stuffed chicken is the perfect way to prepare a main dish and side dish all in one.  I find that it is a main dish that can be served hot or at room temperature and makes for great leftovers.

I developed this stuffed chicken recipe in honor of Rachel.  Last week, after the big snowstorm, I offered to prepare a few Shabbos foods for Rachel’s family.  Rachel placed a request for me to prepare grilled pesto chicken.  I had prepared pesto grilled chicken for Rachel in the past and it has become one of her favorites.   I had already marinated the chicken for the grill and was ready to go outside to grill the chicken, when I realized that it just wasn’t possible to grill.

The snow was too high and the grill was entombed in layers and layers of ice.  So, I had to rethink the grilled pesto chicken idea.  And, I did.   I prepared some sauteed vegetables for stuffing and baked the pesto chicken in the oven, instead.

And, I’m hoping that this new recipe will become one of Rachel’s favorites, too. The fact that her mom asked if it will be on this blog sounded promising.

Necessity really is the mother of invention.  I hope you will love this recipe.  It is simple enough and doesn’t require going out to an ice-encased grill.

 

INGREDIENTS

1 package chicken cutlets

basil pesto
1/3 cup oil
1/2 cup basil leaves
2-3 garlic cloves or 2 tablespoons garlic powder
3 tablespoons vinegar or lemon juice
salt and pepper to taste

stuffing
1 large onion
2-3 cloves garlic minced or garlic powder
1-2 cups shredded cabbage and carrots
potato starch (optional)
salt and pepper to taste

french fried onions (optional)

 

DIRECTIONS

In food processor fitted with an s-blade or in a blender, pulse pesto ingredients until smooth. Reserve half of the pesto for later and reserve a bit for serving, taking care not to reuse pesto that has been in contact with the raw chicken.

In a zipper bag, marinate chicken with pesto marinade for at least one hour.

Saute onion and garlic until just starting to brown.  Add cabbage and carrots until wilted and fragrant. Optionally, dust with potato starch to absorb the moisture.

Preheat oven to 375 degrees F.

Line a baking sheet with parchment paper or greased foil.

Open each chicken cutlet and fill with a golf-size clump of stuffing.  Roll chicken cutlet around stuffing and place seam side down on lined baking sheet.  Leave a bit of space in between chicken cutlet rolls taking care not to crowd the cutlets.

Using a silicone brush, brush each stuffed cutlet with some of the reserved pesto. Optionally, press some french fried onions on top.

Lightly drizzle olive oil or spray with cooking spray.  Bake for 30 minutes, cutting largest stuffed chicken roll open to ascertain that chicken is no longer pink on the inside.  If pink, bake for a few minutes longer.

Honey Mustard Gooey Baked Chicken

gooey-honey-mustard-chicken

There is something about gooey chicken that just feels satisfying, especially on these harsh cold wintry days.  The best part of this recipe is that it is a one pot meal.  The chicken, potatoes and zucchini cook all together and impart delicious flavors.  The end result is a very flavorful meal of chicken and vegetables that is falling off the bone and deliciously crispy and gooey, all at the same time.

This recipe is actually another version of Simply Reliable One Pan Roast Chicken Dinner that I frequently prepare for Friday night Shabbos dinner.  I like to prepare this recipe in  a Pyrex baking dish just big enough that I can lay out the chicken parts in a single layer over the potatoes.  That way, the maximum surface area of the chicken is exposed to the sauce, yielding a well-coated gooey chicken.  I most often use chicken cut into tenths: 2 thighs, 2 wings, 2 drumsticks and each chicken breast cut in half. This allows the chicken parts to cook more evenly and to be coated with the sauce so that every piece has delicious flavor and texture.

I added sriracha as an optional ingredient, since not everyone tolerates and enjoys the spiciness of hot sauce.  This recipe is delicious either way: with or without the sriracha.  The heat is up to you!

 

INGREDIENTS

chicken cut into tenths

2-3 large potatoes, scrubbed and cut into large wedges

2/3 cup orange juice
1/2 cup honey
1/4 cup sriracha (optional)
scant drizzle of soy sauce

generous drizzle of honey or agave syrup

1-2 zucchini, cut into large chunks
3-4 cloves garlic or garlic powder

DIRECTIONS

Scrub and cut potatoes into wedges.  Place in bottom of baking pan.  Place chicken on top of potatoes.  Carefully pour juice over chicken and potatoes.  Tuck  zucchini chunks among the chicken and potatoes.  Drizzle mustard, honey, and optionally sriracha over the chicken.  To spread evenly, you can use a brush to coat every part of the chicken.  Sprinkle garlic on top of chicken and vegetables.

Tightly cover with heavy duty foil.

Bake in preheated 400 degrees F oven for two hours.

VARIATIONS 

Add carrots to the vegetable medley for additional flavor and color.

Add fresh or powdered ginger to this recipe for an unexpected zesty flavor.

To add extra crispiness, uncover and bake for 30 minutes more.