TO MARINADE:
Season the chicken breasts with salt and freshly ground black
inutes, then transfer to platter with chicken. Serve limes with chicken and serve remaining vinaigrette
e seasoning mixture over the chicken breasts. Reserve the remaining seasoning
n the counter. The chicken will come to room temp as it
b>to finish cooking. Add the oil and cook 1/2 of the chicken
he chicken breasts of fat and connective tissue and season with salt
ace remaining parts of chicken in saucepan with 3 cups water, a
Rinse chicken and remove skin.
Set aside.
In a large skillet, bring 3/4 cup water to a boil and add remaining ingredients.
Add chicken and reduce heat to low.
Cover and cook 15 minutes.
Remove cover and cook over high heat, turning frequently, until liquid turns thick and syrupy and chicken is coated with brown glaze.
Continue to cook until chicken is done. Serves 5 to 7.
Easy; can be prepared ahead.
Clean chicken parts.
Remove all fat
tablespoon hot oil, cook red and yellow peppers and
Rice -- Cook the rice according to directions. I like to cook in chicken broth for extra
In large deep skillet pour thin layer cooking oil.
Chop chicken pieces into 2-inch pieces.
Cook on medium heat until brown.
Season with pepper and garlic salt.
Slice zucchini 1/2-inch thick, then cut each slice in quarters.
Allow them to cook with chicken for a couple of minutes.
Dice onion and let it brown.
Dice tomatoes and combine with rest of ingredients in skillet.
Add corn, including water.
Cover and simmer 20 to 30 minutes.
Dish is somewhat soupy.
Preheat oven to 375\u00b0.
Sprinkle chicken parts with salt and pepper and refrigerate until time to cook. Arrange chicken skin side down in shallow baking pan. Bake 15 minutes. Turn to baste with barbecue sauce. Bake 15 to 35 minutes more, basting every 10 to 15 minutes. To test doneness, insert fork in thickest part of chicken; juices should be clear.
steamer or a saucepan with a rack in the bottom
e a medium saucepan to boil noodles just until
Brown chicken and onion in butter, making sure chicken is thoroughly done.
Add mushrooms, garlic, cream or half and half, parsley, tomatoes, salt and peas.
Simmer until peas are soft. Cook linguine.
Top linguine with chicken mixture and Parmesan cheese.
Combine salt and pepper; sprinkle chicken cavity with the mixture.
Peel onion
In a large frying pan saute onions in oil.
Mix together on a plate curry powder, salt, cumin, coriander and turmeric.
Coat chicken in dry mixture and fry in pan with onions until lightly browned and firm to touch.
Grind in blender until liquid, green chilies, ginger root, garlic and water.
Add this mixture and stir to blend with chicken. Simmer chicken until tender adding water as necessary to keep a cup or more of sauce on chicken.
Serve with plain cooked rice and condiments.
Heat oil.
Add chicken and saute until cooked, about 6 minutes.
Remove chicken and keep warm.
Add to same oil the onion and garlic; saute until tender.
Add sun dried tomatoes and chicken and continue cooking about 2 minutes.
Transfer to bowl with chicken.
Add pasta and cheese; mix well.
Marinate chicken in salad dressing 30 minutes to overnight. With chicken breast flat, top with 1 slice ham and 1 slice cheese. Roll and use toothpick to secure.
Bake at 350\u00b0 for 30 minutes. Top with cheese and bake until cheese is slightly melted.