YUMMY BAKED CHICKEN DRUMMIES
Provided by Sunny Anderson
Categories main-dish
Time 2h10m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Wash the chicken and pat dry. In a baking dish large enough to hold the chicken in 1 layer, mix together the lemon juice, brown sugar, oil, garlic, paprika, garam masala, ginger, turmeric, a pinch of salt and a few grinds of black pepper. Add the chicken and toss to coat. Arrange the chicken in a single layer in the baking dish. Cover the dish with aluminum foil and transfer to the oven. Bake until the chicken reaches 150 degrees F on an instant-read thermometer, about 35 minutes.
- While the chicken bakes, warm the butter in a pan over medium-low heat. Add the onions and a pinch of salt. Saute, cooking slowly, until the onions are golden brown and caramelized, about 20 minutes. Stir in the raisins and rum, and use a wooden spoon to loosen any onion bits from the bottom of the pan. Cook until the alcohol evaporates, leaving just the rum scented flavor, about 2 minutes, then remove the pan from the heat. When the chicken reaches 150 degrees F, spoon the onion-raisin mixture over the chicken. Raise the oven temperature to 400 degrees F, then return chicken to the oven and bake for 10 minutes more, uncovered. The chicken will be fully cooked when it reaches 160 degrees F. Transfer to a serving platter and serve warm or cold.
RUM CHICKEN MARINADE
A wonderful Caribbean-inspired marinade for chicken that's perfect for barbequing.
Provided by Sunkist
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 10m
Yield 10
Number Of Ingredients 8
Steps:
- Whisk lime juice, dark rum, olive oil, soy sauce, garlic, cinnamon, ginger, and hot sauce together in a bowl.
Nutrition Facts : Calories 35.5 calories, Carbohydrate 1.1 g, Fat 2.7 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 0.4 g, Sodium 183.8 mg, Sugar 0.2 g
THE BEST BAKED CHICKEN BREASTS
The downfall of most baked chicken breast recipes is the long time in the oven that dries out the lean meat before it can fully cook through. We've solved that problem with a couple of secret weapons. The first is white wine added to the baking dish, which creates steam. (While we think it's worth using wine, you could substitute stock or even water.) The second is a piece of parchment paper placed directly on top of the chicken to lock in the moisture during baking. The result is the best boneless, skinless chicken breasts that are plump and juicy, with a minimum of hands-on time. A bunch of parsley and lemon slices infuse the dish with fresh flavor and the seasoning is neutral enough that the chicken can be used for a variety of different meals. Serve it alongside vegetables and grains, shredded into soup, spiced up for tacos or chopped on top of salad. Feel free to switch up the herbs and citrus if you have leftovers in the fridge to use up.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- Place the parsley in the center of a 9-by-13-inch baking dish and top with the lemon slices. Pour the wine around the parsley. Brush the tops of the chicken with the olive oil and season with the paprika, 1 teaspoon salt and a few grinds of black pepper. Arrange the chicken breasts on top of the lemon slices. Cut an 8-by-10-inch piece of parchment and place it on top of the chicken.
- Bake until the chicken registers 165 degrees F on a digital thermometer, 40 to 45 minutes. Let sit for 5 minutes before serving. The chicken can be refrigerated in an airtight container for up to 5 days.
RUMMY BAKED CHICKEN
Chicken cooked in a wonderful sauce. One of my favorites, and oh so easy. I usually serve it with rice.
Provided by Imagenie
Categories Chicken Breast
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Arrange chicken in a baking pan.
- Combine all other ingredients.
- Pour sauce over chicken.
- Bake for 1 hour at 375 degrees in a preheated oven, basting several times.
Nutrition Facts : Calories 818.5, Fat 42.8, SaturatedFat 12.3, Cholesterol 254.2, Sodium 1137.4, Carbohydrate 37.7, Fiber 0.4, Sugar 35.3, Protein 53.9
BAKED LEMON CHICKEN
Provided by Food Network Kitchen
Categories main-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Season the chicken with salt and pepper. Dredge in the flour and pat off the excess. Heat a large skillet over medium heat and add 2 tablespoons of the oil. Add the chicken skin-side down and saute until golden brown, about 5 minutes per side. Remove the chicken from the skillet and reserve. Discard the oil and wipe the pan out with a paper towel. Add the remaining 1 tablespoon oil and heat over medium-low heat. Add the onion and cook until golden, about 10 to 12 minutes. Add the lemon zest, garlic, and rosemary, and cook for 2 minutes more. Add the honey, lemon juice, and broth, increase the heat and bring to a simmer. Use a slotted spoon to transfer the onions to a 9- by 13-inch ovenproof casserole, and spread them out. Arrange the chicken, skin-side up in a single layer on the onions. Pour the cooking liquid over the chicken. Season with salt and pepper to taste. Bake in the oven, basting every 15 minutes, until cooked through, about 45 minutes. Remove from the oven and serve.
- Copyright 2001 Television Food Network, GP. All rights reserved
RUMMY GRILLED CHICKEN CARIBE
This grilled chicken has the wonderful smoky taste of bacon plus dark rum, a bit of chili sauce, and some lemon to tie it all together. A little different, and soooo good! Cook time includes chicken grilling time; this can vary depending on size of chicken breasts used.
Provided by EdsGirlAngie
Categories Chicken Breast
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a medium saucepan, cook bacon until it's lightly browned and some fat is rendered.
- Add minced onion and cook until onion is well-browned.
- Stir in tomato sauce and rum; simmer over low heat for 30 minutes, stirring occasionally.
- Mix in lemon juice, brown sugar, chili sauce, salt and pepper.
- Simmer another 15 minutes.
- Fire up the grill; brush chicken breasts with a little olive oil, if desired.
- Cook, basting with sauce during last 10 or 15 minutes of chicken grilling time.
Nutrition Facts : Calories 422, Fat 14.4, SaturatedFat 4.7, Cholesterol 87.7, Sodium 948.9, Carbohydrate 24.9, Fiber 1.3, Sugar 21.1, Protein 31.5
ROASTED CHICKEN DRUMMIE DINNER
Enjoy these flavorful roasted chicken drummettes made with Giant® Nibblers® frozen corn-on-the-cob and other veggies - a delightful dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 4
Number Of Ingredients 8
Steps:
- Unwrap corn; place in bowl of warm water for 15 to 20 minutes to partially thaw.
- Meanwhile, heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, place chicken drummettes, potatoes and bell pepper.
- Drain corn; add to chicken mixture. Add mustard-mayonnaise sauce, oil, garlic-pepper blend and salt; toss to coat well. Spread mixture in pan.
- Bake 40 to 50 minutes or until juice of chicken is clear when thickest part is cut to bone (180°F), stirring and turning chicken and vegetables once during baking.
Nutrition Facts : Calories 610, Carbohydrate 90 g, Cholesterol 65 mg, Fat 1, Fiber 13 g, Protein 32 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 8 g, TransFat 0 g
GRANDMAS BOGIE'S PARMESAN CHICKEN
This recipe was one that my mother-in-law raised her kids on. It's one of my hubby's favorite meals, and it is super easy to prepare.
Provided by LDP5
Categories Main Dish Recipes Chicken Chicken Parmesan Recipes
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat an oven to 400 degrees F (200 degrees C). Spray 9x13 inch baking pan with cooking spray.
- Combine Parmesan cheese, dry bread crumbs, oregano, parsley, paprika, salt, and pepper in a shallow bowl. Dip chicken breasts into melted margarine, then coat with bread crumb mixture. Place in prepared pan.
- Bake in preheated oven until chicken breasts are no longer pink in the center and the juices run clear, about 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 225.6 calories, Carbohydrate 3.9 g, Cholesterol 73 mg, Fat 10.3 g, Fiber 0.4 g, Protein 27.8 g, SaturatedFat 2.9 g, Sodium 352.7 mg, Sugar 0.4 g
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