WORLD'S BEST CHICKEN
Quick and simple, yet juicy and delicious! 10 min prep one day in advance. 24 hours later just throw on the grill.
Provided by Texas Flare
Categories Chicken Breast
Time P1DT15m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Trim the fat off of each chicken breast. Poke with a fork several times on both sides of the chicken. Then do the same with a steak knife, especially through the thick parts.
- Place each chicken breast into its own small ziploc bag. Divide the italian dressing into each bag. Tightly seal each bag removing any air bubbles. Place in a dish into the refridgerator for atleast 24 hours. Turn the chickens every 6 hours.
- After 24-36 hours take the chickens out of the bags and grill.
- YUM!
Nutrition Facts : Calories 1440.9, Fat 106.3, SaturatedFat 22.2, Cholesterol 290.6, Sodium 4037.6, Carbohydrate 23.7, Sugar 18.9, Protein 95.5
THE WORLD'S BEST CHICKEN
Such a bold claim! I'm willing to make it. The husband raved. My taste buds have never been so tickled. Others have called it, "So Good it Can't Be Described, Explosion on Your Taste Buds Chicken." Seriously, I wouldn't toy with you, reader. Also, let's talk about the elephant in the room. Mustard. I don't like it. But. Turns out I don't mind Dijon in the right quantities BECAUSE I LOVE THIS. Source: http://rachelschultz.com/2012/07/11/worlds-best-chicken/
Provided by Gipperkm
Categories Poultry
Time 55m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 425 degrees. In a small bowl, mix together mustard, syrup, and vinegar.
- 2. Place chicken breasts into 9×13 lined baking dish. Season with salt & pepper. Pour mustard mixture over chicken. Make sure each breast is coated. Put some more pepper on, if you please. No need to marinate. (I love that because I hate marinating/often forget to until it's too late.).
- 3. Bake for 30-40 minutes, or until meat thermometer reads 165 degrees. Exactly how long you should leave it in is based on personal preference and your oven. I like my chicken borderline dry, so I leave it in the full 40 minutes, and sometimes even bump the heat up to 450 degrees to really get the flavors baked on. (This is where having lined the pan with foil will keep clean up easy!) There will be extra sauce in the pan, which you can elect to toss out or use for extra flavoring.with rosemary. Prepare for people to ask you to make it again.
- 4. Season with fresh rosemary. And prepare for people to ask you to make it again!
Nutrition Facts : Calories 276.4, Fat 5.8, SaturatedFat 1, Cholesterol 100.7, Sodium 657.1, Carbohydrate 19.8, Fiber 1.4, Sugar 16.2, Protein 35.2
WORLD'S BEST CHICKEN AND DUMPLINGS
This is my Mom's fantastic chicken and dumpling recipe. Of course there are as many C&D recipes as there are Southern mom's, but this sure is good to me and you don't have to cut shortening into the dumplings like others. I encourage anyone who tries it to adjust the thickness and quantity of dumplings to their suiting, This is mine.
Provided by MarkG
Categories Poultry
Time 2h45m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Combine chicken, celery, onions, carrots, salt, pepper, poultry seasoning, broth in large pot. Add enough water to cover chicken.
- Bring to a boil; reduce heat; cover and simmer for 1 hour or until chicken is tender.
- Remove chicken and let stand until cool enough to handle.
- Remove 1 cup of broth and strain.Set aside.
- Remove meat from bones and discard skin and bones; add meat back to broth.
- Return broth and chicken to simmer.
- In a large mixing bowl, combine reserved broth, 1 tablespoon salt, 1/4 teaspoon pepper, 2 chicken bullion cubes and approximately 3 cups of flour; mix well add enough flour to form stiff dough.
- Roll dough with rolling pin until approximately 1/8 inch thick or desired thickness thickness; cut into strips.
- Drop strips into soup; simmer for 20 minutes, stir occasionally.
- Mix corn starch with 2 tablespoons of water and add to soup. Add butter and cream, mix well.
- Bring to a simmer and then remove from heat; let stand 30 minutes (or as long as you stand to wait).
Nutrition Facts : Calories 1172.4, Fat 72.8, SaturatedFat 29.5, Cholesterol 318.9, Sodium 3116.2, Carbohydrate 59.2, Fiber 3.5, Sugar 3.7, Protein 66.5
THE BEST CHICKEN WINGS IN THE WORLD!!!
My son Matthew brings these 3X a week to school. He has an allergy to peanut, potato, apple, and slightly to wheat. These have none of these in them so they are somewhat allergy free. Most wings are either rubbery(i.e..not cooked enough for my taste..or just not flavorful enough) Matthew has had several friends over who are extremely picky eaters. They all tried these and "loved" them. Their moms were shocked that I could feed them something such as this and they actually enjoyed doing so! I'd love some feedback as to how you liked my recipe if any of you have the time. Thanks!
Provided by free2bfoods
Categories Meat
Time 1h40m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- pre-heat oven to 400.
- cook chicken for one hour w/out anything on it (I use a broiler pan so the fat drips off) -- or you can use a cookie sheet.
- After one hour take them out to cool completely(drain the fat that was in the pan or cookie sheet).
- after they have cooled -- melt the butter on medium heat in a large pan or pot(wings will be put in this mixture).
- stir in spices and brown sugar.
- add the wings and stir them around until they are completely coated.
- cook the wings once again on the middle rack on low "broil".about 10 minutes or as longs as you like them depending on the crispness you desire.
- turn all wings over w/tongs and cook the other side to desired doneness(keep an eye on them).
- *if using frozen wings -- follow exact directions.except when you get to the broiling part.it will take quite a bit longer(I cook them about 20-30 minute per side!).
- These wings are sweet and have a nice flavor w/out being too hot or bland.
- *If you have a large gatherring.these can be made ahead of time(just double or triple the recipe).
- -prepare the wings ahead of time then freeze them:.
- -pre heat oven to 350 and cook them right from the frozen state for 20-30 min per side.
- - or let them thaw out and reheat to your liking @350 for a party to save you the hassle of trying to do too much on the day of.
- Hope you like them. We never tire of them. I am not a real meat eater but, I do enjoy these no matter how often they are made!
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