Roasted Chicken With Garlic Aioli Food

CHICKEN AIOLI SANDWICH

Steps:

• Combine the ginger, garlic, green onions, chile flakes, and peanut oil. Add the chicken and toss to coat. Marinate overnight in the refrigerator.
• Preheat the oven to 350 degrees F.
• Remove the chicken from the marinade and place in a small roasting pan or on a baking sheet. Roast the chicken for 15 to 20 minutes, or until cooked through. Cut the chicken crosswise into very thin slices.
• Raise the oven temperature to 450 degrees F.
• Slice the rolls horizontally and place on a baking sheet with the top half cut-side down and the bottom half with cut-side up. Place 1 slice of provolone on the bottom half of each roll. Cook until the cheese is melted and the rolls are lightly toasted, about 3 minutes.
• Place 1/4 of the chicken on top of the melted cheese. Top with romaine lettuce, tomato, and red onions. Spread some of the Aioli on the top half of the roll and place the roll on top of the sandwich.
• In a food processor or blender, combine the garlic, basil, egg yolks, salt, pepper, and Dijon mustard and process to combine. With the machine running, add the oil in a slow, steady stream until it is all added and the mixture is emulsified. Add the lemon juice and check the seasoning.

SPICY BAKED CHICKEN TENDERS WITH A GARLIC BASIL AIOLI

Steps:

• Aioli -- Mix the mayonnaise, red wine vinegar, garlic, basil, salt and pepper. Check for seasoning and cover and refrigerate.
• Chicken -- I like to cut the chicken into finger size pieces. I don't like them too thin as they will dry out, but because they are baked I like to cut them around 1/2" thick (I like to think they are about the size and thickness of my thumb).
• Chicken Flour Base -- In a large baggie add the flour, salt and pepper. Dredge each chicken piece in the flour mixture and then toss well to coat. Make sure to shake off the excess flour. Just set to the side until they are all coated.
• Panko and Egg -- I like to grind up the panko a bit to make the crumbs a bit finer. I just used my mini food processor to grind them up. Then to the panko, I added all the seasonings (except the salt and pepper) which we already used in the flour mix. Then add the panko to a small pan. In another pan, add the eggs and beat well.
• Dredge -- Now dip each piece of chicken, already dredged in flour into the egg and then the panko seasoning. Set on a baking sheet lined with parchment paper or you can use foil.
• Bake -- Spray the chicken with olive oil (both sides). Now I have an atomizer which I fill with olive oil. But you can buy a olive oil spray like "Pam." right at the store. But I use my atomizer all the time and well worth the 10.00 investment. Those recipes that cause for a drizzle of olive oil -- using an atomizer will save you tons of money. Well, time to bake. I bake at 400 for about 12-15 minutes depending on the thickness of the chicken. They should be golden brown.
• Serve -- Just serve the chicken strips with the Basil Aioli.

CHICKEN THIGHS WITH GARLIC MUSTARD AIOLI SAUCE

Steps:

• Pour the chicken stock in a bowl. Sprinkle the gelatin over the top and set aside. Bring a pot of salted water to a boil and cook pasta, drain and reserve 1/2 cup pasta water. Add two tbsp butter to large skillet. Place over high heat. Season chicken with salt. Brown the chicken in the butter on both sides. Remove to a plate. Add the onions and garlic. Cook until onions are softened. Add the wine and let most evaporate.
• Add the chicken stock and whisk the Garlic mustard aioli into the stock until smooth. Add the chicken and any juices back to pan. Add the reserved pasta water. Lower heat to med. and continue cooking until chicken is done. Remove chicken to cutting board.
• Stir the cold butter one chunk at a time into the sauce until each piece is melted and incorporated into the sauce. Cut the chicken into pieces. Spoon some sauce over the pasta and top with chicken. Spoon more sauce over the chicken. Top with veggies of choice is desired