Chicken with Mustard Mascarpone Marsala Sauce Recipe

Ingredients

1 1/2 pounds boneless skinless chicken breasts, each breast cut crosswise into 3 pieces
Salt and freshly ground black pepper
2 tablespoons olive oil
5 tablespoons butter, divided
3/4 cup chopped onion
1 pound cremini mushrooms, sliced
2 tablespoons minced garlic
1 cup dry Marsala wine
1 cup (8 ounces) mascarpone cheese
2 tablespoons Dijon mustard
2 tablespoons chopped fresh Italian parsley leaves, plus whole sprigs, for garnish
12 ounces dried fettuccine

Directions

Sprinkle the chicken with salt and pepper. Heat the oil in a heavy large skillet over high heat. Add the chicken and cook just until brown, about 4 minutes per side. Transfer the chicken to a plate and cool slightly.

While the chicken cools, melt 2 tablespoons of butter to the same skillet over medium-high heat, then add the onion and saute until tender, about 2 minutes. Add the mushrooms and garlic and saute until the mushrooms are tender and the juices evaporate, about 12 minutes. Add the wine and simmer until it is reduced by half, about 4 minutes. Stir in the mascarpone and mustard. Cut the chicken breasts crosswise into 1/3-inch-thick slices. Return the chicken and any accumulated juices to the skillet. Simmer, uncovered, over medium-low heat until the chicken is just cooked through and the sauce thickens slightly, about 2 minutes. Stir in the chopped parsley. Season the sauce, to taste, with salt and pepper.

Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, stirring occasionally, about 8 minutes. Drain. Toss the fettuccine with 3 tablespoons of butter and season, to taste, with salt and pepper. Swirl the fettuccine onto serving plates. Spoon the chicken mixture over top. Garnish with parsley sprigs and serve.

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Chicken and Rice Casserole Recipe

Ingredients

2 tablespoons butter or vegetable oil
1 medium onion, peeled and diced
3 cups diced, cooked chicken
2 (14 1/2-ounce) cans green beans, drained and rinsed
1 (8-ounce) can water chestnuts, drained and chopped
1 (4-ounce) jar pimentos
1 (10 3/4-ounce) can condensed cream of celery soup
1 cup mayonnaise
1 (6-ounce) box long-grain wild rice, cooked according to package directions
1 cup grated sharp Cheddar
Pinch salt

Directions

Preheat oven to 350 degrees F.

Heat butter or oil in a small skillet over medium heat. Add onion and saute until translucent, about 5 minutes. Remove from heat and transfer to a large bowl.

Add all remaining ingredients to bowl and mix together until thoroughly combined.

Pour into a greased 3-quart casserole dish. Bake for 20 to 25 minutes or until bubbly. Let stand for a few minutes before serving.

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Guava and Rosemary Glazed Chicken Breast Recipe

Ingredients

1/3 cup guava jelly (recommended: Smuckers)
1 lime, juiced
2 sprigs fresh rosemary
1 teaspoon crushed garlic
2 tablespoons extra-virgin olive oil
1 1/2 pounds boneless, skinless chicken breast
Salt and freshly ground black pepper
1/3 cup all-purpose flour, for dredging

Directions

Turn on broiler. Line a baking sheet with aluminum foil and set aside.

In a small saucepan, over medium-low heat, combine guava jelly, juice from lime, rosemary sprigs, and crushed garlic. Heat through.

In large frying pan, over medium-high heat, heat oil. Season chicken breasts with salt and pepper. Dredge seasoned chicken in flour and place in hot pan. Cook chicken 3 to 4 minutes per side or until cooked through.

Transfer to baking sheet. Strain guava mixture into a small bowl. Generously brush guava mixture over chicken breasts. Place under broiler 4 to 6 inches from heat source for 1 minute. Turn chicken over and repeat 2 times. Remove from broiler, brush once more with guava mixture. Serve hot.

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Roasted Spicy Mayonnaise Chicken Breasts Recipe

Ingredients

1/2 cup mayonnaise
2 lemons, zest finely grated
2 teaspoons paprika
1 teaspoon celery seeds
1 teaspoon salt, plus additional for seasoning
1 teaspoon freshly ground black pepper, plus additional for seasoning
Pinch cayenne pepper
4 (8-ounce) boneless, skinless chicken breasts

Directions

Preheat the oven to 425 degrees F. Line a rimmed baking sheet with foil.

In a small bowl, whisk together the mayonnaise, lemon zest, paprika, celery seeds, salt, pepper, and cayenne. Season the chicken with additional salt and pepper, to taste. Arrange the chicken on the prepared baking sheet. Slather the mayonnaise mixture over the chicken. Bake until the juices run clear when the chicken is pricked with a fork, about 20 to 25 minutes. Transfer the chicken to a serving platter and serve hot.

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Pan Roasted Chicken Breast with Pecan and Potato Hash and Spicy Brown Butter Sauce ..

Ingredients

3 Yukon gold potatoes, diced
4 to 5 tablespoons canola oil, divided
4 boneless chicken breasts with skin
Kosher salt and freshly ground black pepper
1/2 pound sliced bacon, pancetta, salami or ham, chopped
1 medium-sized red onion, diced small
1/4 cup toasted and chopped pecans
2 tablespoons sherry vinegar
1 teaspoon finely chopped thyme leaves
1 tablespoon finely chopped parsley leaves
1/4 cup chicken stock
4 sticks unsalted butter, diced
2 jalapeno peppers, seeded and thinly sliced

Directions

Preheat the oven to 400 degrees F.

Bring a large pot of salted water to a boil over medium heat. Add the potatoes and cook until tender, about 10 minutes. Drain and set aside.

In a large oven-proof skillet, heat 2 tablespoons of the canola oil over medium heat. Season the chicken with salt and pepper, to taste, and put, skin side down, into the hot oil. (You want to render the chicken skin and get it nice and crispy.) Cook until the skin is crisped, about 7 to 10 minutes. Transfer the pan to the oven until the chicken is firm to the touch, about 10 minutes. Do not turn the chicken over!

While the chicken is cooking, heat a large saute pan or cast iron pan over medium heat. Add enough canola oil to coat the bottom of the pan and then add the bacon. Cook until well rendered and then add the red onion. Continue to cook until the onion is a deep brown. Add the cooked potatoes and the pecans. Deglaze with sherry vinegar and season with salt and pepper, to taste. Cook another 5 minutes and then stir in thyme and parsley.

Remove the skillet from the oven, transfer the chicken to a cutting board and let rest. In the same pan over medium heat, add the chicken stock to deglaze and scrape the leftover brown bits from the bottom. Simmer until the liquid is evaporated, then add the butter and jalapenos. Cook until the butter is a deep dark brown, then immediately remove it from the heat. Spoon some of the hash onto each serving plate. Slice the chicken and arrange it over the hash. Drizzle with the butter sauce and enjoy.
Cook's Note:

I love simply roasted meats and I love the idea of a hash because it can basically be composed of whatever veggies or cured meats you have around. The spicy brown butter gives the whole thing a smooth spicy bite without a greasy texture.

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Roasted Chicken Breasts with Orange, Cardamom and Turmeric Recipe

Ingredients

6 red potatoes, peeled, sliced 1/4-inch thick
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter, softened
1 shallot, finely minced
2 cloves garlic, finely minced
3 cardamom pods, husks removed and seeds pulverized
1 orange, zested and juiced
1 teaspoon ground turmeric
1/4 teaspoon garam masala
2 bone-in chicken breasts with skin

Directions

Preheat the oven to 500 degrees F.

In the bottom of a foil-lined broiler pan, toss the potato slices with a generous drizzle of olive oil and some salt and pepper, to taste.

In a small bowl, stir together the butter, shallots, garlic, cardamom, orange zest, orange juice, turmeric, garam masala and salt and pepper, to taste. Separate the skin from chicken flesh using your index finger, moving it back and forth. Do not remove the skin completely, just make a pocket. Spoon half of the butter mixture under skin of 1 breast, smoothing it out with your index finger. Repeat with other chicken breast.

Put a rack over the potatoes in the broiler pan and arrange the chicken on the rack. Roast until the chicken registers 160 degrees F on an instant-read thermometer, and the potatoes are tender. Remove from the oven and transfer the chicken and potatoes to a serving platter. Allow to rest for 5 minutes then serve.
Notes:

Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.

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Sticky Figgy Chickie (Stuffed Chicken Breast) Recipe

Ingredients

1 chicken breast
Kosher salt and freshly ground black pepper
2 tablespoons olive oil, divided
1 small link pork sausage, casing removed
1/2 cup roughly sliced mixed mushrooms
1/4 cup halved figs
1/8 cup honey or maple syrup
Truffle oil, to taste

Directions

Special equipment: Kitchen twine or toothpicks

Preheat the oven to 350 degrees F.

Butterfly the chicken breast and pound it out until flat, then season both sides with salt and pepper, to taste.

In a large saute pan over medium-high heat, add 1 tablespoon of the olive oil and the sausage. Break up the sausage and cook until browned. Remove the sausage from the pan to a bowl. Add the mushrooms to the hot pan, season with salt, to taste and saute until soft. When soft, add the figs and saute for 2 to 3 minutes. Season with salt and pepper to taste, then remove from heat and cool. Add the sausage back into the pan and stir the mixture until combined.

Add the sausage filling to flattened chicken on the side closest to you. Roll chicken like a cigar tucking it tightly at each roll. Tie with kitchen string or secure with toothpicks.

Heat the remaining oil in an oven-proof saute pan over medium-high heat. Add the chicken and sear it on all sides until golden brown. Transfer the pan to the oven and bake for 10 minutes. Remove the chicken from the oven and pour off the grease from the pan. Brush the chicken with honey or maple syrup and truffle oil and serve.
Notes:

Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.

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Stuffed Chicken Breast in Curry Sauce over Roasted Potatoes and Cauliflower Recipe

Ingredients
Potatoes and cauliflower:

1 head cauliflower, separated into small florets
3 red potatoes, cubed
1/4 cup chopped fresh chervil leaves
1/4 cup raisins
2 tablespoons olive oil
Salt and freshly ground black pepper

Chicken:

1 cup red grapes
1 cup walnuts
3/4 cup dates
4 boneless, skinless chicken breast halves
2 cups all-purpose flour
5 eggs, lightly whisked
2 cups bread crumbs
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons kosher salt
2 tablespoons canola oil

Curry Sauce:

2 tablespoons butter
1/4 cup chopped yellow onion
2 tablespoons curry powder
2 tablespoons all-purpose flour
2 cups chicken stock
Plastic wrap
Meat mallet

Directions

Potatoes and cauliflower:

Preheat the oven to 350 degrees F.

On a large baking sheet toss together the cauliflower, potatoes, chervil, raisins, olive oil and salt and pepper, to taste. Arrange in a single layer on the baking sheet and roast until the potatoes are tender, about 25 minutes. Remove the potatoes to a bowl and set aside.

Chicken: In a blender or food processor, combine the grapes, walnuts and dates and blend until smooth.

Put the chicken breasts between 2 sheets of plastic wrap and, using a meat mallet, pound the chicken until evenly flat and thin. Remove the top sheet of plastic. Season the chicken with salt and pepper, to taste. Divide the grape mixture between the chicken breasts, topping each piece with about 2 tablespoons of the filling. Using the plastic as your guide, roll up the chicken around the filling.

Put the flour, eggs and bread crumbs in separate dishes. Season the bread crumbs with the garlic powder, onion powder and salt. Dip the chicken rolls into the flour, coating completely, then into the egg and finally into the bread crumbs. Chicken should be coated completely with each step of the breading process.

Heat 2 tablespoons of oil in a large oven-proof skillet over medium-high heat. Pan fry the chicken until golden brown on all sides, turning after a few minutes on each side. Transfer the pan to the oven and bake until cooked through, about 15 minutes.

Curry sauce: Melt the butter in a skillet over medium heat, then add the onion and curry powder. Cook for 2 minutes then whisk in the flour and cook for 1 minute. Whisk in the chicken stock and bring to a simmer. Whisk until the sauce is thickened and smooth.

Remove the chicken from the oven to a cutting board and slice. Spoon a bed of potatoes and cauliflower on each serving plate and top with curry sauce
Note:

Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.

6:44 PM | 0 comments | Read More

Poached Chicken Breast with Roasted Pepper Sauce Recipe

Ingredients

3 cups chicken broth
Zest from 1/2 lemon
1 lemon, juiced
1/2 cup frozen chopped onions, thawed
1 Spanish seasoning packet (recommended: McCormick Recipe Inspirations Spanish Chicken Skillet)
4 boneless skinless chicken breasts, rinsed and patted dry
1 (12-ounce) jar roasted red peppers, with liquid
Salt and freshly ground pepper
Lemony Rice, for serving, recipe follows

Directions

In high-sided skillet over medium-low heat, bring the broth to a simmer. Add the lemon zest, lemon juice, onions and seasoning packet and stir to combine. Add the chicken to the skillet and cover. Simmer on low until the chicken is cooked through, about 20 minutes. Remove the chicken from the skillet when cooked through. Slice in 1/2-inch thick slices.

Add the peppers with their liquid to a blender along with 1/3 cup of the poaching liquid. Puree until smooth. If it is too thick, slowly add additional poaching liquid until desired consistency. Season with salt and pepper. Transfer to a small pot and bring to a simmer.

Serve the chicken topped with the roasted pepper sauce and alongside the Lemony Rice.
Lemony Rice:

2 cups low-sodium chicken broth
2 tablespoons olive oil
2 (3.8-ounce) boxes whole grain chicken and herb flavored rice (recommended: Rice a Roni Chicken and Herb Classico Savory Whole Grain Blends)
1/2 cup white wine
Zest from 1/2 lemon
1 lemon, juiced

In a large saucepan over low heat, combine the chicken broth and olive oil and bring to a simmer. Add the lemon zest, lemon juice, rice, 1 of the rice seasoning packets and the wine. Cover and cook until the rice is tender and the liquid is absorbed, 25 to 30 minutes.

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Big Bud's Beer Can Chicken Recipe

Ingredients

1 (2 to 3-pound) whole chicken
1 teaspoon dried oregano
1 teaspoon garlic powder
1 tablespoon onion powder
1 teaspoon paprika
1 teaspoon ground ginger
1 teaspoon dried sage
1 teaspoon sea salt
1 tablespoon freshly ground black pepper
2 cloves garlic, smashed
1 (12-ounce) can beer
1/2 pound bacon

Directions

Preheat oven to 450 degrees F. Wash chicken with cold water and pat dry with paper towels.

Mix dry ingredients in small bowl. Rub 1/2 of the ingredients on inside cavity of chicken. Gently peel skin away from chicken and rub mixture into meat of chicken. Open beer can pour out about 1/2 cup. Drop the garlic cloves into the beer can. Place chicken, open end down, over the beer can to insert the beer into the cavity. Place chicken, standing up, in large saute pan. Place 1/3 of the bacon in the top cavity of the chicken and drape the remaining 2/3 of the bacon down the outside of the chicken. Pierce the bacon to the chicken with toothpicks.

Place chicken in the oven for 10 minutes and then lower temperature to 325 degrees F and cook for another 1 hour, or until the internal temperature in the thickest part of the thigh reaches 165 degrees F on an instant-read thermometer.

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Beer Can Chicken Recipe

Ingredients

1 (4-pound) whole chicken
2 tablespoons vegetable oil
2 tablespoons salt
1 teaspoon black pepper
3 tablespoons of your favorite dry spice rub
1 can beer

Directions

Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside.

Open beer can and take several gulps (make them big gulps so that the can is half full). Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.

Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.

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