Italian Glazed Chicken Food

ITALIAN CHICKEN

Steps:

• Cover a large cutting board with a sheet of plastic wrap, lay the chicken on top, then stretch a second sheet of plastic wrap across the top. Lightly pound the chicken breasts to an even 1/2-inch thickness (this will help them cook more quickly and evenly). Uncover the chicken and discard the plastic.
• Sprinkle the chicken with 1/2 teaspoon kosher salt and place in a large ziptop bag.
• In a large measuring cup or mixing bowl, whisk together the olive oil, balsamic vinegar, Italian seasoning, garlic powder, black pepper, and remaining 1/2 teaspoon salt.
• Pour half of the mixture into the ziptop bag (watch for spills). Seal the bag, removing as much air as possible. Gently "squish" and turn the bag so that the chicken is evenly coated with the marinade, then lay the bag flat in a baking dish to catch any drips. Place in the refrigerator to marinade for 30 minutes or up to 8 hours.
• While the chicken marinates, prepare the vegetables. Leave the tomatoes whole. Cut the zucchini into 3/4 inch dice (you can leave the peels on). Trim the ends off of the green beans. As you cut, place the vegetables in a second ziptop bag. Pour in the remaining balsamic mixture, seal, and place in the refrigerator with the chicken.
• When you are ready to cook, preheat your oven to 425 degrees F. Remove the chicken and veggies from the refrigerator and let stand at room temperature while the oven heats.
• Generously coat a large, rimmed baking dish with nonstick spray or line with parchment paper or a silicone baking mat. Arrange the veggies around the edges of the pan and place the chicken in the center. The veggies can overlap a little, but make sure the chicken is not sitting on top of them.
• Bake for 15 to 20 minutes, until the chicken reaches an internal temperature of 165 degrees F. The cooking time will vary based on the size of your chicken and how thinly you have pounded it (see note). Sprinkle with the Parmesan and parsley. Enjoy hot.

ITALIAN HERB ROTISSERIE CHICKEN WITH SWEETENED BALSAMIC GLAZE RECIPE

Steps:

• Clean up the chickens, removing the giblets and trimming any excess skin or fatty parts.
• Pat the chicken inside and out with paper towels.
• Combine chicken seasoning ingredients. Rub inside and out and under the skin of chickens.
• Put chickens on large tray and cover with plastic wrap.
• Let marinate in refrigerator for 1 hour.
• Simply bring the balsamic vinegar, pear jelly, and honey to a boil.
• Reduce heat to low and allow mixture to simmer for 6 to 8 minutes, stirring often.
• Once mixture has reduced by half and takes on a syrup-like consistency, remove from heat and cool.
• Preheat grill for medium heat.
• Remove chickens from refrigerator, stuff half an onion and half a lemon each into each bird's cavity.
• Arrange chickens onto rotisserie spit and place on grill.
• Cook for about 1 1/2 hours to 2 hours brushing with balsamic glaze during the last 30 to 40 minutes of cook time.
• Check for doneness (should be 175 F/85 C in multiple parts) with thermometer.
• Let stand 10 minutes before carving and serving.

HONEY GLAZED CHICKEN

Steps:

• Whisk honey, soy sauce, and red pepper flakes in a bowl.
• Heat olive oil in a skillet over medium heat; cook and stir chicken in hot oil until lightly brown, about 5 minutes. Pour honey mixture into skillet and continue to cook and stir until chicken is no longer pink in the center and sauce is thickened, about 5 minutes more.

ITALIAN GLAZED CHICKEN

Steps:

• Preheat oven to 350F degrees.
• Spray 8X8 baking dish with butter flavored cooking spray.
• Arrange chicken pieces in prepared baking dish.
• In a small bowl, combine ketchup, Italian dressing, and pepper.
• Drizzle sauce mixture evenly over chicken pieces.
• Bake for 35-40 minutes or until chicken is done.