Jerusalem Chicken Food

CHICKEN JERUSALEM I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken breasts in a 9x13 inch baking dish. In a blender, combine the soup, cream cheese, dressing mix and wine. Blend until smooth, then pour over chicken.
• Bake at 350 degrees F (175 degrees C) for 1 hour, or until chicken is cooked through and no longer pink inside.

CHICKEN JERUSALEM

Steps:

• In a large skillet, melt butter.
• Brown chicken pieces.
• Add green onions, water and wine.
• Simmer for 45 minutes.
• Add the mushrooms, salt, and artichoke hearts.
• Simmer for an additional 15 minutes.
• Before serving top with grated parmesan cheese.

JERUSALEM GRILL

Steps:

• Make caramelized onions: Swirl 2 tablespoons oil into a medium skillet set over medium heat. When it shimmers, add the sliced onions and a pinch of salt. Cook, stirring, until the onions begin to soften and turn translucent, about 7 minutes, then lower the heat, and continue to cook, stirring every few minutes, until the onions are deeply caramelized. This could take up to 45 minutes. Set aside.
• Meanwhile, in a large bowl, combine the turmeric, cumin, fenugreek, baharat, cinnamon and the 2 teaspoons salt. Add the chicken pieces - including the hearts and livers, if you're using them - and toss with the spices.
• Heat a large skillet over high, and swirl into it the remaining 2 tablespoons oil. When it shimmers, add the spiced chicken mixture, and spread it out in an even layer. Let the meat sear, undisturbed, for about 2 minutes, then lower the heat to medium-high, and cook, stirring once or twice, until chicken is cooked through, about 5 minutes. Add a squeeze of lemon juice.
• Remove the chicken mixture from the heat, and stir in the caramelized onions. Serve with rice and Israeli salad or, better yet, with pita bread, sliced pickles and plenty of hummus.

CHICKEN JERUSALEM II

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Place chicken in a 9x13 inch baking dish. Bake for 25 to 30 minutes, or until chicken is no longer pink and juices run clear.
• While the chicken is baking, place the chicken stock, garlic, and onion in a medium saucepan. Bring to a boil, and cook until liquid is reduced by half. Stir in wine, and continue to cook until reduced and slightly thickened.
• Add the mushrooms and artichokes to the chicken stock mixture. Reduce heat, and simmer until mushrooms are tender. Stir in the heavy cream, and cook, stirring occasionally, until thickened. Season with salt and pepper, and serve over the baked chicken.

JERUSALEM CHICKEN

Steps:

• 1. Coat chicken breasts in flour
• 2. In large skillet, cook chicken in hot salad oil until lightly browned.
• Set aside in 12X9 baking dish.
• 3. Preheat oven to 350 degrees (F).
• 4. In 2 qt saucepan over low heat, in melted butter, stir 2 tbl flour with
• salt and pepper until smooth.
• 5. Gradually stir in brandy, lemon juice, chicken broth (or water) and
• chicken bouillon, stirring constantly until thickened and smooth.
• 6. With wire whisk, gradually blend in sour cream. Pour over chicken.
• 7. Cover baking dish tightly with foil and bake chicken in 350 F oven for.
• 45 minutes.
• 8. Remove foil from chicken, add artichoke hearts. Cover and return
• baking 15 minutes longer or until chicken and artichoke hearts
• are tender.

CHICKEN JERUSALEM

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Place chicken in a 9x13 inch baking dish. Bake for 25 to 30 minutes, or until chicken is no longer pink and juices run clear.
• While the chicken is baking, place the chicken stock, garlic, and onion in a medium saucepan. Bring to a boil, and cook until liquid is reduced by half. Stir in wine, and continue to cook until reduced and slightly thickened.
• Add the mushrooms and artichokes to the chicken stock mixture. Reduce heat, and simmer until mushrooms are tender. Stir in the heavy cream, and cook, stirring occasionally, until thickened. Season with salt and pepper, and serve over the baked chicken.

CHICKEN JERUSALEM

Steps:

• In large skillet, brown chicken lightly on all sides in oil; drain.
• Add wine, mushrooms and artichokes.
• Bring to a boil; reduce heat, cover and simmer 20 minutes.
• Remove chicken, mushrooms and artichokes to heated platter.
• Stir flour, seasoned salt and seasoned pepper into pan juices; heat 2 to 3 minutes, stirring constantly.
• Blend in milk; stir until thickened.
• Pour sauce over chicken and sprinkle with paprika.
• This dish may be frozen.