Jolly Roger Baked Chicken Food

JOLLY ROGER BAKED CHICKEN

Steps:

• Preheat oven to 375 degrees.
• Honey, Lime, Butter Drizzle: In a small bowl combine the honey, melted butter, lime zest and lime juice, blend well and set aside until needed.
• When assembling the chicken, I used two large bowls for the liquid ingredients and two large plates for the flour and cornflake mixtures. I found it easier to coat the chicken this way, but feel free to use bowls if you prefer.
• In the first bowl add the evaporated milk and in the second bowl add the scrambled eggs.
• On the first plate add the flour, ginger, garlic powder, sea salt and black pepper, mixing well and to the second plate add the cornflake crumbs, coconut and red pepper flake if using and mix well.
• Working with one piece of chicken at a time, dip the boneless skinless chicken breast in the evaporated milk, shaking off any excess milk and then dip into the flour mixture.
• Next dip the chicken into the scrambled egg mixture, allowing the excess egg to run off then dip the chicken into the cornflake crumb mixture, pressing the flakes to the chicken to help them stick.
• Finally, transfer the coated chicken to a lightly oiled baking sheet and drizzle the melted butter on top and bake in preheated oven for 25 - 30 minutes, or until the crust is crispy and the chicken is cooked through.
• When ready drizzle the honey, lime and butter mixture over the chicken and serve with a simple green salad for a nice light meal.

CHICKEN RICE ROGER

Steps:

• Rinse chicken and dust with flour.
• Brown chicken in a little oil.
• Spray a casserole dish lightly with Pam or cooking oil.
• Put in rice, salt and pepper to taste, and strew onion about.
• Add mushrooms, juice and all.
• Arrange chicken artfully on top, pour the chicken broth over all.
• Dot with butter.
• Cover and bake for 1 hour in a preheated 350 degree oven.

JOLLYROGERS' CHILAQUILES

Steps:

• Put chopped onion and sliced olives in separate small bowls and combine each with 1/4 cup of vinegar. Set aside to marinate. Meanwhile, heat the vegetable oil in a skillet over medium heat. Stir in the chorizo, breaking it apart into crumbles as it cooks, about 10 minutes. Remove the chorizo from the skillet and set aside.
• Heat 1/4 cup of oil in the skillet and add the tortilla pieces, cooking and stirring over medium-low heat until just beginning to get crisp and golden at the edges, about 10 minutes. Remove skillet from heat and drain the tortillas; pour 1 tablespoon of the oil into a saucepan.
• Heat the saucepan over medium-low heat until hot but not smoking. Add the flour, and cook and stir until smooth, about 1 minute. Pour in the regular and hot tomato sauces, water, browned chorizo, cocoa powder, sugar, 1 tablespoon of vinegar, oregano, and taco seasoning. Simmer the sauce about 5 minutes to blend the flavors. Stir in diced chiles and tortillas. Simmer about 10 minutes more, stirring occasionally, until tortillas have softened and the mixture is thick.
• Drain the onion and olives. Spoon a layer of tortilla mixture evenly into a 2 quart baking dish or serving dish, and follow with a layer of about 2 tablespoons marinated onion, then a layer of 2 tablespoons olives, followed by a layer of 1/4 cup cheese. Repeat layers twice more. Serve hot.