Dees Herbed Chicken Food

15-MINUTE FRIED HERBED CHICKEN

Steps:

• In a blender or the container of a food processor, combine garlic, onion, herbs and tahini. As you purée the mixture, slowly add just enough olive oil through the feed tube to make a thick, smooth paste; do not let it get too thin.
• Put flour in a shallow bowl. Place chicken in another bowl. Rub puréed mixture over chicken, then dredge each piece in flour. Gently shake off any excess flour, coat again with paste and dredge once more in flour.
• Heat 1/4 inch olive oil in a skillet; when it is hot, fry chicken for about 4 minutes each side, until well browned and cooked through; it will take longer if you use chicken with the bone in. Garnish with parsley and serve hot or warm, with lemon wedges.

"DEE DEE'S HOME RUN CHICKEN"- POLLO GUISADO

Steps:

• In a Dutch oven, heat the vegetable oil and sugar over medium-high heat. Add the sazon seasoning and the bouillon and cook until the sugar lightly browns. Add the chicken and let it fry, stirring it around to get all the sides browned, about 10 to 15 minutes. Stir in the tomato paste, cumin and chili powder. Add water to just cover the top of the chicken. Let the water come to a boil and stir to make sure the tomato paste is combined. Taste the water for salt*. Cook the chicken stirring occasionally, until tender, about 45 to 60 minutes. Remove the chicken to a serving platter and coat with the cooking sauce from the pan. Serve with Habichuela.
• In a medium saucepan over medium heat, add the oil and bacon. Stir in the garlic, bell pepper, squash, tomato paste, bouillon cube, and water. Bring to a boil, then reduce the heat, cover with a lid and simmer for about 10 minutes. Add the beans and simmer for another 10 minutes. Serve over white rice, garnished with cilantro.
• In a medium pot, bring the water to a boil over high heat and add the oil and salt. Stir in the rice, cover with a lid and let cook over medium-low heat for about 20 minutes. Lower the heat for the last 5 minutes. The rice should be soft and fluffy.

BAKED HERBED CHICKEN BREASTS

Steps:

• Combine all spices. (all ingredients except first two-chicken and butter.).
• Arrange chicken in shallow baking dish.
• Melt butter and pour over chicken.
• Turn chicken pieces over so both sides are coated with butter. (I use a tongs for this.).
• Sprinkle chicken with about 1/4 of the spices.
• Every 10-15 minutes, sprinkle another 1/4 of the spices on the chicken pieces.
• Bake at 375 for 55 minutes.

SESAME AND HERBES DE PROVENCE CHICKEN TENDERS

Steps:

• Preheat oven to 400 degrees F.
• Mix the salt, seeds, onion and herbs on shallow plate then coat the chicken tenders in mixture and bake on nonstick baking sheet 18 to 20 minutes until golden and firm. Turn halfway through the cooking.
• Combine the shallots with the sherry vinegar.
• Dab, spoon or dip the vinegar over the sticks as you dine.

DEES PINEAPPLE CHICKEN BREAST

Steps:

• Put bell pepper slices in the bottom of glass baking pan.
• Pour one half of the can of pineapple over the bell pepper sliced.
• Put the frozen chicken on top; you can add more chicken if you need to.
• Sprinkle with soy sauce.
• Pour rest of pineapple over.
• Cover with tin foil.
• Bake at 425 degrees Fahrenheit for 1 hour.

DEES CHICKEN AND DUMPLINGS

Steps:

• Boil chicken with water covering chicken in soup pot with tight lid.
• Add carrots and celery and bullion cook until chicken is falling off bone, about 2 hours; take chicken out and debone.
• Chop chicken in bite size pieces.
• Add back to soup pot with onion, peas, salt and pepper.
• Add 2 more cups water.
• Bring back to boiling.
• In another bowl, mix flour, baking powder, milk, salt and oil and drop by teaspoon in boiling chicken stock. You can add 1 tablespoon parsley or finely chopped chives if you want.
• Cover pot with lid and cook about 20 minutes on a low simmer so it doesn't burn.
• Don't lift lid in the 20 minutes that dumplings are cooking cause the steam cooks the dumplings.

DEE'S SPECIAL CHICKEN (EDIETS.COM BY DENISE)

Steps:

• 1. Salt and pepper the chicken breasts and broil them until golden brown.
• 2. Place the chicken in a slow cooker with the rosemary, sage, thyme, garlic and beer. Cook on high for 3 to 4 hours. Remove the chicken breasts, garnish with parsley and serve.

DEE'S HERBED CHICKEN

Steps:

• Puree everything except the chicken in a blender.
• Slash across breasts several times halfway.
• through to the bone.
• Marinate chicken breasts for at least an hour, preferably more.
• Grill chicken, basting with extra marinade til done.
• I serve this with tzatziki sauce, hummus, and pita bread. Give an extra squeeze of lemon over the chicken before you serve it.