Jans Alani Chicken Food

JAN'S ALANI CHICKEN

Steps:

• Mix together flour, salt, pepper and spices in a paper bag.
• Add chicken pieces, one at a time, and shake to coat evenly.
• In heavy skillet, brown chicken in butter, until golden on all sides.
• Combine orange juice, soy sauce and brown sugar; pour over chicken in skillet.
• Cover tightly and cook for 30 to 40 minutes, or until chicken is tender.
• Meanwhile heat chicken chow mein according to directions.
• Spoon hot chow mein onto a serving platter and arrange chicken attractively on top.
• Pour orange sauce into a separate serving bowl.
• Garnish with orange wedges.

JAN'S CHICKEN VALENCIA

Steps:

• Reserve 1/2 of the raisins for the sauce.
• Mallot down the breasts to make even.
• Stuff chicken breasts with above combined ingredients.
• Secure with skewers.
• Combine the coating ingredients and dredge the stuffed chicken breast into the mixture.
• Brown in oil, and drain off the excess oil.
• Combine the sauce ingredients, not included the raisins.
• Cover the chicken with the sauce and simmer for 40 minutes or until tender.
• Add remaining raising and thicken the sauce with corn starch if desired.

LEHR'S GREENHOUSE ALANI CHICKEN SALAD

Steps:

• Mix chicken with 1/4 cup mayonnaise; chill about 2 hours.
• Toss chicken with remaining mayonnaise and celery.
• Season to taste with salt and pepper.
• Cut each tomato about 3/4 through into 6 equal sections.
• Fill each with chicken salad.
• Place in lettuce cup and garnish with asparagus tips, carrot sticks, pineapple slices, eggs and olives.
• Just before serving, pour Macadamia Nut Dressing over and top with chopped macadamia nuts.
• Macadamia Rum Dressing: Combine 1/4 cup pineapple juice, 3/4 cup mayonnaise, and 1 teaspoon rum extract. Mix well and chill before serving.

JAN'S CHICKEN PICCATA

Steps:

• Between 2 pieces of plastic wrap, flatten chicken breasts to 1/4 inch thickness.
• Mix together salt,pepper and flour.
• Dredge chicken in flour mixture,shake off excess flour and set aside.
• Heat oil in large skillet-saute chicken til lightly browned,set aside and keep warm.
• In drippings, add shallots,cook til wilted.
• Add broth or wine,tomato,artichokes,capers and lemon slices,zest and juice. Cook on medium high heat for 5 minutes.
• Return chicken to pan and cook sauce til thickened. Add butter and allow to gently melt into sauce.
• Meanwhile, cook linguine til al dente.
• At last minute, add parsley and serve over.
• linguine,top with parmesan cheese.

JAN'S ROASTED CHICKEN

Steps:

• Rub chicken and cavities with 2 tablespoons olive oil, garlic cloves, salt, and pepper.
• Tuck chicken wings under; tie legs together with string, if desired. Pour remaining 1 tablespoon oil into a large cast-iron skillet; place chicken, breast side up, in skillet.
• Place 1 rosemary sprig and 2 lemon quarters into neck cavity of chicken; repeat in lower cavity. Place remaining rosemary sprig underneath skin.
• Bake at 450° for 30 minutes; reduce heat to 350°, and bake 1 hour. Serve with Jan's Roasted Potatoes.