Famous Recipes

Famous and not so famous recipes – who are you to decide? Who am I to decide?

CHICKEN BURGERS BORDELAISE

Serves 4

These are good just as they are, but I’ve also found that they’re wonderful made into little cocktail sized meat balls to pass during parties. By the way, at one of my parties, I tried to determine whether it was better to use the maximum amount of pepper and mustard in this recipe or the minimum. Some guests liked the meat balls highly seasoned, and others preferred them mild, so I guess one isn’t better than the other; it’s just what your family or guests like.

1 package (about 1 pound) fresh ground chicken

1 to 1-1/2 teaspoons coarsely ground black pepper

1 tablespoon vegetable oil (optional)

1-1/4 cups red wine

1/4 cup minced shallots or scallions

1 tablespoon sugar

2-3 teaspoons Dijon mustard

1/4 teaspoon dried thyme

1 to 2 tablespoons butter or margarine

1 tablespoon minced fresh parsley

Form chicken into 4 burgers. Press pepper into both sides. In a large, non-stick skillet, over medium-high heat, heat oil. Add burgers and brown for 2 minutes on each side. Salt burgers lightly and reduce heat to medium-low. Continue cooking 5 to 6 minutes per side until thoroughly cooked through. While burgers are cooking, combine wine, shallots, sugar, mustard and thyme in a saucepan. Cook over high heat 5 to 6 minutes until liquid is reduced to 3/4 cup. Remove burgers from skillet and keep warm. Add wine mixture to skillet and stir over medium heat to combine with pan juices. Whisk in butter and parsley. Spoon sauce over burgers and serve.

Chicken Recipes – The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue – Used with Permission

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Fried Chicken Recipe

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January 30, 2008 Posted by | Chicken Recipes | Leave a comment

MEXICALI CHICKEN

Serves 4-6

When you buy a chili powder for use in a Mexican dish like this one, you can be pretty sure that as long as you stick with the same brand, it will be about the same “heat” next year as it was last year. Having this kind of quality control is difficult because, first, there are more than 5000 known varieties of chilies, each with their own degree of “heat” and second, the same variety grown in a different climate or different year will vary considerably. The chili powder manufacturers get a consistent product by adjusting the formulations each year.

1/3 cup fresh lime juice

1/3 cup white vinegar

1 teaspoon chili powder

1 teaspoon salt or to taste

1/4 teaspoon ground pepper

1 whole roaster breast

2 tablespoons chopped, mild green chilies

1/4 cup ketchup

Tabasco

In large bowl, combine lime juice, vinegar, cumin, chili powder, salt and pepper. Place breast in marinade; cover and refrigerate 1 hour or longer. When coals are hot, arrange around drip pan filled halfway with water, close all vents. Drain breast, reserving marinade. Place breast skin side down on grill over drip pan. Grill, covered, 50 to 55 minutes, turning occasionally.

Meanwhile, in small saucepan over medium-high heat, combine reserved marinade, green chilies, ketchup and Tabasco to taste; bring to a boil. Reduce heat to low; simmer until slightly thickened. Remove from heat and brush over chicken during last 10 minutes of cooking time. Serve chicken with remaining sauce.

Grilled Fiesta Lunch

Chicken Recipes – The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue – Used with Permission

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Stuffed Pork chops

January 30, 2008 Posted by | Chicken Recipes | Leave a comment

CHICKEN PROVENCAL

Serves 4

Microwave Recipe

Do you know why you brown chicken first in traditional stews and casseroles? It’s to seal in the juices. You don’t need to in microwave cooking, so you save the fat calories from the butter or margarine or oil you’d use for browning, and the chicken still ends up moist and tender.

4 chicken breast halves

3 cups coarsely chopped fresh Italian plum tomatoes

or a 28-ounce can, drained

1-1/2 cups sliced mushrooms (12-ounces)

1/3 cup chopped onion

1 clove garlic, minced

1/2 teaspoon dried basil

1/4 teaspoon salt or to taste

1/4 teaspoon ground pepper

2 tablespoons dry white wine

1 tablespoon cornstarch

2 tablespoons minced fresh parsley

Remove and discard skin from chicken breasts. In a 3-quart microwave-safe utensil, combine tomatoes, mushrooms, onion, garlic, basil, salt and pepper. Cover with wax paper. Microwave at HIGH (100% power) 5 minutes. Meanwhile, in cup combine wine and cornstarch, stir into tomato mixture.

Place chicken breasts, bone-side up and meatier portions toward outside of utensil, on top of tomato mixture. Cover with wax paper; microwave at HIGH 5 minutes. Reduce power to MEDIUM-HIGH (70% power) and cook 10 minutes per pound. Halfway through cooking time, turn chicken breasts over and stir tomato mixture. After cooking, let stand, covered, 10 minutes.

Remove chicken to serving platter; stir parsley into tomato mixture and spoon some over breasts; serve remaining sauce on side.

Nutritional Figures Per Serving

Calories 347. Protein 63 grams. Carbohydrate 13 grams. Fat 4 grams. Cholesterol 152 mg. Sodium 283 mg.

Chicken Recipes – The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue – Used with Permission

Eggscape

Chicken Recipes
Recipes

January 30, 2008 Posted by | Chicken Recipes | Leave a comment