Chicken Sizzler Food

SIZZLING CHICKEN PLATTER

Steps:

• Lay the chicken in a shallow dish. Whisk up the chilli paste or harissa, oil, lemon juice and a little salt in a small bowl. Pour over the chicken and rub in to coat each piece.
• To make the dressing, halve, seed and dice the tomatoes. Mix in a bowl with the chilli paste, lemon juice, oil and a little salt. Set aside.
• Heat a griddle pan or start the barbecue, then cook the chicken for 6-8 minutes on each side until cooked through. Remove and wrap in foil to keep it warm.
• Separate the lettuces and spread the leaves over a serving platter. Slice the cucumber and radishes and scatter over the lettuce.
• Cut the chicken into strips and toss with half the dressing in a large bowl. Tip on to the salad and scatter with the pine nuts and mint leaves. Drizzle over the remaining dressing and serve warm.

MALIBU CHICKEN RECIPE (SIZZLER COPYCAT)

Steps:

• Preheat your oven to 400 degrees. Line a cookie sheet with tin foil. Place an oven safe rack inside your tray on top of the cookie sheet. Set aside.
• Slice your chicken in half lengthwise giving you two thin chicken pieces.
• Whisk together the butter and 2 tablespoons of Dijon in a shallow bowl.
• Whisk together the Italian breadcrumbs and Parmesan in a separate shallow bowl.
• Dip your chicken into the butter mixture followed by the breadcrumbs. Make sure to coat evenly.
• Transfer to your prepared cookie sheet. Bake 20 to 30 minutes or until your chicken reaches an internal temperature of 165 degrees. Flip halfway through for even cooking.
• Top the chicken with a slice of ham followed by a slice of cheese. Bake an additional 3-5 minutes or until the cheese is melted.
• Combine all of the ingredients for the dipping sauce in a small bowl. Mix until combined. Serve with the chicken.

CHICKEN SIZZLER

Steps:

• In a non stick pan, (preferably) heat the oil Saute the garlic till light brown and then add the onion and stir fry till light brown.
• Stir the mushrooms and the flour into the pan and brown.
• Throw in the salt, pepper chilli sauce, chicken, wine& water.
• Mix and simmer covered for 20 mins till the chicken is tender.
• Put on med.
• high and cook till the sauce thickens.
• In the meanwhile cut the tomatoes in half and grill in a skiller.
• Steam cabbage, cauliflower/ broccoli and the beans and carrots In another nonstick pan steep the sliced onion in the worcestershire sauce and simmer covered till onion becomes tender.
• To Serve: Either serve on a hot platter (sizzler plate- I use cast iron skillets, I have 3) or on a warm plate.
• If using sizzler plates make them hot.
• Place lettuce or cabbage leaves at the bottom.
• Place the meat slices and the vegetables on the platter and pour the sauce on top.
• Sprinkle little cold water on the hot plate to make it sizzle just before serving.
• Note: Fish sizzler can also be made in the same way.