COOKING A ROAST BEEF

četvrtak, 10.11.2011.

COOKING BONELESS CHICKEN BREAST IN THE OVEN : BREAST IN


COOKING BONELESS CHICKEN BREAST IN THE OVEN : COOKING LOBSTERS ALIVE : COOKING A TURKEY UPSIDE DOWN.



Cooking Boneless Chicken Breast In The Oven





cooking boneless chicken breast in the oven

















Peppercorn Chicken with Lemon Spinach




Peppercorn Chicken with Lemon Spinach





3 tablespoons dijon mustard
3 large skinless, boneless chicken breasts (about 1 3/4 lb)
2 to 3 tbs coarsely ground peppercorns
3/4 tsp finely minced fresh rosemary
Kosher salt
3 tbs olive oil
2 shallots, thinly sliced
1/3 cup brandy or red wine
1/3 cup chicken broth
1 tbs chopped fresh parsley
2 cloves garlic, chopped
1 lb spinach
1/2 tsp finely grated lemon zest

Preheat the oven to 350 F. Brush 1tbs of the mustard all over the chicken. Sprinkle with the pepper, rosemary and salt to taste.

Heat a large skillet over medium-high heat ; add 2 tbs oil. Add the chicken and cook until golden brown, about 3 minutes per side. Transfer to a baking dish; bake chicken until cooked throug, 10 - 15 minutes.

Meanwhile, add th shallots to the skillet and cook unti soft. Remove from heat and add the brandy, return to heat and scrape up any brown bits. Add the broth, bring to a boil and cook until slightly thickened, about 2 minutes. Stir in the remaining 2 tbs mustard and the parsley.

Heat 1 tbs oil in another pan over medium-high heat. Stir in the garlic and cook about 30 seconds. Add the spinach, season with salt and cook until wilted; add the lemon zest.

Serve the sauce over the chicken along with the spinach.

The recipe is from the February/March 2009 issue of the "Food Network Magazine". We made a few changes.

We used spicy brown mustard instead of dijon and we used dried rosemary and dried parsley instead of fresh.

We used another 1/3 cup chicken broth in place of the brandy and just served the spinach with lemons instead of using the zest.

The spinach was great and the chicken was good. Would make both of these again.











Chicken Enchilada Mummies Recipe




Chicken Enchilada Mummies Recipe





INGREDIENTS:

2 teaspoons vegetable oil
6 boneless, skinless chicken breasts (about 2 1/2 lb), cut into 1-inch pieces
1 medium onion, chopped (1/2 cup)
1 teaspoon ground cumin
1 teaspoon garlic salt
1/2 teaspoon dried oregano leaves
1 1/2 cups sour cream
3/4 cup chopped roasted red bell peppers (from a jar)
1 can (4.5 oz) Old El Paso® chopped green chiles
3 cups finely shredded Mexican cheese blend (12 oz)
2 cans (10 oz each) Old El Paso® enchilada sauce
12 Old El Paso® flour tortillas (8 inch)

DIRECTIONS:

1. Heat oven to 350°F. Spray 13x9-inch (3-quart) and 8x8-inch (2-quart) baking dishes with cooking spray.

2. In 12-inch skillet, heat oil over medium-high heat. Add chicken and onion; cook and stir 4 to 5 minutes or until chicken is no longer pink in center. Stir in cumin, garlic salt and oregano. Cook 1 minute longer; drain if necessary. Pour chicken mixture into large bowl.

3. Reserve 2 tablespoons sour cream in small bowl; refrigerate. Into bowl of chicken mixture, stir remaining sour cream, roasted peppers, chiles and 1 1/2 cups of the cheese blend.

4. Spread heaping 3/4 cup chicken mixture in center of each tortilla. Roll up tortillas; arrange 8 seam-side down in 13x9-inch baking dish and 4 seam-side down in 8x8-inch baking dish.

5. Top each baking dish evenly with enchilada sauce. Sprinkle with remaining 1 1/2 cups cheese. Spray 2 sheets of foil with cooking spray; cover each baking dish with foil, sprayed side down.

6. Bake about 50 minutes or until enchiladas are hot. Place reserved 2 tablespoons sour cream in Ziploc® Brand snack bag. Seal bag; cut off 1 corner of bag. Squeeze bag to pipe eyes and mouth on each mummy.










cooking boneless chicken breast in the oven







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10.11.2011. u 19:50 • 0 KomentaraPrint#

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