KELLY'S ASIAN CHICKEN
From my new "Garlic Lovers' Greatest Hits--20 Years of Prize-winning Recipes from the Gilroy Garlic Festival" book. According to the book, this chicken dish was unanimously selected as the First Place Winner in the first Great Garlic Recipe Contest and Cook-off. DH and I made this for dinner a few nights ago and thought it was really good. However, we would have liked more sauce. We are not sure if it reduced too quickly and we need to be more careful for next time or if we should double the sauce recipe. We used chicken breasts instead of a frying chicken and served over Udon noodles. I should mention that I always use reduced sodium soy sauce (I prefer San-J Tamari).
Provided by Dr. Jenny
Categories Chicken Breast
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in large, heavy skillet and brown chicken well on all sides, adding garlic and peppers toward the end.
- Add remaining ingredients and cook over medium-high heat until chicken is done and sauce has been reduced somewhat. This will not take long, less than 10 minutes.
- If you are cooking both white and dark meat, remove white meat first, so it does not dry out.
- Watch very carefully so the sauce does not burn or boil away. There should be a quantity of sauce left to serve with the chicken, and the chicken should appear slightly glazed.
- Serve with Chinese noodles, pasta, or rice.
KELLY'S CHICKEN FAJITAS
I LOVE fajitas, but restaurants seem to , well, kinda rip you off on the meat part! LOL! Seems there are an AWFUL lot of peppers and onion...PLUS, gosh, why is everything SO expensive? So much better to make them yourself! This is my "concoction", I love them with Spanish Rice (Zatarain's), and any kind of dip/salsa and chips! Make them at home and your house will smell so good the neighbors will be knocking at your door! *You can easily make a half a batch, too.
Provided by Wildflour
Categories Mexican
Time 40m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Put cut up chicken, peppers and onion in large bowl or ziploc baggie.
- Mix up marinade in medium bowl, and pour over chicken mixture, tossing/mixing to coat all thoroughly.
- Marinate in fridge for 4-6 hours.
- Drain off excess marinade.
- In one (or more) medium-hot frying pans, add a little olive oil, then add chicken mixture.
- Stir-fry til chicken is done.
- Should take only about 8-12 minutes depending on how big you cut your chicken strips.
- Warm flour tortillas in microwave (about 30 seconds on high, 3-4 at a time) or in oven wrapped in foil.
- **Serve with sour cream, guacamole, picante sauce, chopped tomato, shredded lettuce and shredded cheese.
- ***Tossed salad, spicy cornbread, spanish or mexican rice, refried beans/dip, chips, etc., are nice accompaniments.
- ****This recipe can easily be halved.
Nutrition Facts : Calories 536.9, Fat 30.6, SaturatedFat 4.6, Cholesterol 131.7, Sodium 753.1, Carbohydrate 11, Fiber 2.2, Sugar 4.1, Protein 53.8
KELLY'S FAMOUS CHICKEN SALAD
This chicken salad is a little different. It has a secret ingredient that makes everyone ask "what is that?" The key to any good salad, in my opinion, is to roast chicken on the bone with the skin on. Give this one a try and let me know what you think! Oh, and one more thing, you can subsitute the celery for chopped water chestnuts ( I did that for a friend who wasn't big on celery). Enjoy!
Provided by KellyInNC 2
Categories Chicken
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- Place washed chicken breasts on baking sheet. Pat dry.
- Rub with olive oil. Sprinkle with salt and pepper.
- Roast for 30-40 minutes (depending on size of chicken breasts).
- Cool. Remove skin and debone. Cut into bite sized chuncks.
- While chicken is roasting, dice celery, chop scallions- toss into a bowl.
- Mix together mayonaise (use a godd quality), rice vinegar, ginger powder, garlic, and salt and pepper.
- Toss in chicken and almonds in with the chopped veggies and add the dressing.
- Enjoy!
Nutrition Facts : Calories 803.9, Fat 63.3, SaturatedFat 10.6, Cholesterol 115.7, Sodium 737.2, Carbohydrate 26.6, Fiber 2.5, Sugar 7.1, Protein 34.5
KELLY'S RUSSIAN CHICKEN
Oven-fried chicken breasts made delicious and moist by covering the breasts in Russian dressing prior to rolling in bread crumbs.
Provided by Kellcade
Categories High Protein
Time 55m
Yield 4 breasts, 4 serving(s)
Number Of Ingredients 5
Steps:
- Put the Russian dressing in a bowl. Mix garlic in with the dressing. Place the chicken in the mixture and cover chicken liberally. Use a fork to poke holes in the chicken to allow the mixture to seep into the chicken.
- Put in the refrigerator for 20 minutes to "meld" :).
- Mix bread crumbs and cheese in a small bowl. After the 20 minutes are up in the refrigerator, take the chicken out of the Russian dressing mixture, coat the chicken with the bread crumb mixture and place on a baking sheet (slathered with olive oil) or Silpat.
- Bake at 425 F for 30-35 minutes. Enjoy!
Nutrition Facts : Calories 441.7, Fat 23.9, SaturatedFat 5.8, Cholesterol 98.3, Sodium 633.1, Carbohydrate 20.5, Fiber 0.9, Sugar 6.3, Protein 34.8
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