SWEET SOY-GLAZED CHICKEN
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F. Mix the soy glaze with the rice vinegar and garlic. Divide the sauce between 2 small bowls and add 2 tablespoons water to one bowl; set aside.
- Season the chicken with salt and pepper. Heat the vegetable oil in a large ovenproof nonstick skillet over medium-high heat. Add the chicken skin-side down and cook until the skin is golden and crisp, about 6 minutes. Flip and cook until golden on the other side, about 4 more minutes. Pour the thinned soy glaze mixture over the chicken. Transfer to the oven and bake, 10 minutes.
- Meanwhile, combine the vegetables, 2 tablespoons water and 1/2 teaspoon salt in a microwave-safe bowl; cover loosely with plastic wrap. Microwave until tender, about 4 minutes. Stir in 1 tablespoon of the remaining soy glaze mixture.
- Remove the chicken from the oven; brush with the remaining soy glaze mixture. Return to the oven and bake until the chicken is cooked through, about 5 minutes. Serve with the vegetables and rice.
SAVOURY GLAZED CHICKEN
Absolutely delicious! Crowd pleaser. I have made this a few times for guests and I always had to write out the recipe. My grandfather is diabetic so I substituted dill relish for the sweet relish, pure fruit spread for the jam and Brown Sugar Twin for the sugar. *I only use skinless, boneless chicken breasts, but the original recipe calls for thighs.
Provided by Dannygirl
Categories Chicken Breast
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Arrange chicken in an aluminum foil-lined, greased 3 quart (3L) casserole dish. [Thanks for reminding me Pennynickle ;) ].
- Mix mayonnaise, chili sauce, relish, lemon juice and Worcestershire sauce in a bowl.
- Stir in onion soup mix, jam and brown sugar.
- Spoon sauce over chicken pieces, covering all chicken.
- Bake uncovered for an hour at 350°F (175°C).
- Baste half way through.
Nutrition Facts : Calories 952.3, Fat 45.2, SaturatedFat 11, Cholesterol 228.6, Sodium 1524.4, Carbohydrate 60.6, Fiber 1.9, Sugar 36.3, Protein 72.6
SAVOURY CHICKEN
One of those dishes that reaps in way more compliments in relation to the effort (what effort?) that went into making it. So good with a mixed greens salad and a rice pilaf. This is also really good on the grill - baste with the marinade a couple of times. Then I like it with cole slaw and corn on the cob.
Provided by evelynathens
Categories Chicken
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Arrange chicken in large shallow baking dish.
- Mix remaining ingredients in large bowl.
- Pour marinade over chicken.
- Cover and refrigerate 2-4 hours.
- Preheat oven to 360F (175C).
- Bake chicken in marinade until just springy to touch, basting 2-3 times with marinade, about 40 minutes.
- Transfer chicken to platter.
- Tent with foil to keep warm.
- Strain marinade into saucepan.
- Boil until reduced to 2 cups, about 20 minutes.
- Serve sauce with chicken.
SWEET AND SAVORY CHICKEN RICE BOWL
Sweet & Savory glazed chicken that pairs perfectly with Jasmine rice for a quick, easy weeknight meal.
Provided by Walmart
Categories Chicken Breast
Time 25m
Yield 4 , 4 serving(s)
Number Of Ingredients 6
Steps:
- In a nonstick skillet sprayed with cooking spray, cook chicken until brown on medium-high heat.
- Once chicken is thoroughly cooked, reduce heat to medium and add garlic, barbecue sauce, light brown sugar, and soy sauce. Stir until chicken is coated with sauce mixture. Cook for an additional 5 minutes on medium heat until sauce begins to bubble.
- Remove from heat and serve over top cooked Jasmine rice in a bowl.
- (optional) Garnish with parsley flakes.
- This dish was created by Walmart Mom, Heather Batts.
- Tips: For quick cooking time, pair with 10-Minute Success Boil-in-Bag Jasmine Rice.
SWISS CHICKEN
I combined various recipes for this dish I have found over the years. This is has been the "crowd-pleaser". It's a simple and absolutely delicious baked dish! Everyone will love it!
Provided by Elsee03
Categories One Dish Meal
Time 1h15m
Yield 6 chicken breasts, 6 serving(s)
Number Of Ingredients 10
Steps:
- Lightly grease a 13x9 baking dish and place chicken breasts in dish.
- Season chicken with garlic powder, salt and pepper and italian seasoning (optional).
- Top each chicken breast with 1 or 2 slices of cheese (however you'd like it).
- In a seperate bowl, combine mushroom soup and milk, stir until lumps are gone. Pour over chicken.
- Top with stuffing mix and drizzle melted butter all over.
- Cover. Bake for 45-50 mins @ 350.
- Remove cover, continue to bake for 5-10 minutes to crisp the stuffing.
PEKING CHICKEN WITH MANDARIN PANCAKE
This is one of my absolute favorite collected recipes in the world. It has always been a great crowd pleaser whenever I have served it. The chicken is simply astounding! It is the only time I eat chicken skin - the crispy crunch with all the seasonings just cannot be duplicated. However, you can certainly remove the skin, marinade and skip the pan frying. Just place directly into the oven. I usually serve this dish with Chinese or Japanese vegetable fried rice.
Provided by Brandess
Categories Chicken Breast
Time 4h30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- CHICKEN: Using the tines of the fork, prick holes through the skin and meat of the chicken. This allows for the marinade to seep through. Combine all the rest of the ingredients and marinate the chicken breasts for up to 4 hours.
- Slice the cucumber into very thin julienne strips. Slice the green onion stalks into very thin julienne strips. Soak both the cucumber and the onions in 1 cup of ice cold water. Drain very well before serving.
- Pre-heat oven to 400 degrees. Drain the breasts, discard marinade, and pat the chicken very dry, especially the skin side. Heat 3 tablespoons of cooking oil in large oven proof fry pan on high heat. If you don't have an oven proof fry pan, just transfer the chicken to a roasting pan or baking sheet. When oil is hot, place chicken, skin side down in the pan. Fry until the skin is golden and crisp, about 3-5 minutes. (tip: don't move the chicken when you are frying it. just leave it alone and let it fry to crisp up).
- Turn skin side up and place oven proof fry pan in the oven for 15 minutes, until the chicken is cooked through. Timing really depends on how thick your chicken breasts are. I always use a quick read thermometer to check the internal temperature of the chicken breast- it should be 160 degrees. Move on to the making the pancakes in step 5, while the chicken is in the oven.
- PANCAKE: Lightly spoon the flour into dry measuring cups; level with a knife. Combine flour and water in a large bowl. Stir until a soft dough forms. Turn the dough out onto a lightly floured surface. Knead until smooth and elastic (about 3 minutes).
- Shape the dough into a 1 1/2-inch-thick log. Divide the dough into 16 equal portions. Roll each dough portion into a 6-inch circle on a lightly floured surface. Brush 8 pancakes evenly with oil. Top each with one of the remaining pancakes, gently pressing together.
- Heat a medium nonstick skillet over medium-high heat. Place 1 pancake stack in pan, and cook 1 minute on each side or until slightly puffed. Remove from pan, and cool. Peel pancakes apart to make 2 pancakes.
- TO SERVE: Remove chicken breast from the pan and let rest on cutting board for 10 minutes. After the 10 minutes have passed, carefully cut the chicken breast with the sharpest knife you own, into thin 1/2" thick slices, keeping the skin intact.
- TO EAT: I typically serve this family style at the table and let everyone make their own. Place 1 pancake in the palm of your hand or on a plate; slather on Hoisin sauce, add 3 slices of chicken, a few cucumber strips and some green onion shavings. Roll the pancake up and chow down!
Nutrition Facts : Calories 435.9, Fat 14.3, SaturatedFat 3.4, Cholesterol 62.5, Sodium 1500.5, Carbohydrate 48.9, Fiber 2.3, Sugar 11.6, Protein 26.6
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