Bakedisraelichicken Recipes

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ISRAELI SPICE CHICKEN



Israeli Spice Chicken image

A good friend of mine went to Israel and brought me back a delicious rub for meats. This is my attempt at replicating it. It works on anything and everything! Make extra and store in a cool, dry place for up to six months.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 26

1 1/2 tablespoons (1 1/2 palmfuls) sweet paprika
1 1/2 tablespoons (1 1/2 palmfuls) ground cumin
1 teaspoon (1/3 palmful) dried oregano
1 teaspoon (1/3 palmful) ground coriander
1/2 to 1 teaspoon crushed red pepper flakes (medium to hot in spice level)
1 1/2 teaspoons (1/2 palmful), coarse kosher salt
4 boneless, skinless chicken breasts (split, 8 pieces) 1 1/2 to 2 pounds
Extra-virgin olive oil, for drizzling
Warm pita or flat bread, for passing
Serving suggestions: Serve with tomato relish and zucchini (recipes follow). Piling the relish and the chicken in a warm pita is a fun way to combine the flavors and textures of the 2 recipes.
3 tablespoons (a couple of glugs) extra-virgin olive oil
1 ripe lemon, juiced
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon crushed red pepper flakes
Kosher salt
4 small, tender zucchini, about 1 1/2 pounds (look in organic section of produce counter)
3 tablespoons (3 turns around the pan) extra-virgin olive oil
3 cloves garlic, minced
1/4 cup (half a bundle) chopped fresh mint
1/2 cup chopped flat-leaf parsley leaves (a couple of handfuls)
Kosher salt and pepper
3 vine ripe or small round red tomatoes
2 orange or yellow tomatoes
1 small sweet onion, thinly sliced
1/2 cup (2 handfuls) flat-leaf parsley leaves, chopped

Steps:

  • Israeli Spice Rub:
  • For the spice rub combine the paprika, cumin, oregano, coriander, crushed red pepper flakes, and kosher salt in a bowl. Place in a sealable jar, keep in a cool dry place for up to 6 months.
  • Place chicken in a shallow dish. Drizzle with extra-virgin olive oil to barely coat the meat. Rub chicken liberally with 4 tablespoons of the spice blend. Let stand 10 minutes.
  • Grill chicken 6 or 7 minutes on each side or until juices run clear.
  • Seed and chop the tomatoes and combine with onion and parsley in a shallow bowl. Combine oil, lemon juice, and spices in a small plastic container with a lid. Shake dressing to combine and pour over salad. Season salad with kosher salt and toss to combine well. Let stand 10 minutes and serve.

ITALIAN BAKED CHICKEN



Italian Baked Chicken image

For a casual get-together, this saucy herbed chicken is a terrific choice. Serve it over angel hair pasta for a delicious dinner that's special enough for company. -Marcello Basco, Deerfield Beach, Florida

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 4 servings.

Number Of Ingredients 15

1/2 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
4 boneless skinless chicken breast halves (6 ounces each)
3 tablespoons olive oil, divided
5 garlic cloves, minced
2 cups chicken broth
1 cup tomato puree
1 teaspoon dried basil
1 teaspoon dried oregano
4 slices mozzarella cheese
4 tomato slices
4 teaspoons grated Parmesan cheese
Hot cooked angel hair pasta
Minced fresh parsley

Steps:

  • In a large resealable plastic bag, combine the flour, salt and pepper; add chicken, one piece at a time, and shake to coat. In a large skillet over medium heat, brown chicken in 2 tablespoons oil on each side. Transfer to a greased 11x7-in. baking dish. , In the same skillet, saute garlic in remaining oil for 1 minute. Stir in the broth, tomato puree, basil and oregano. Bring to a boil. Pour mixture over chicken., Cover and bake at 400° for 25-30 minutes or until a thermometer reads 170°. , Remove chicken and set aside. Pour sauce into a small bowl and keep warm. Return chicken to the pan; top with mozzarella and tomato. Sprinkle with Parmesan cheese. , Bake, uncovered, for 6-8 minutes or until cheese is melted. Arrange pasta on a large serving platter; top with chicken. Pour sauce over chicken and sprinkle with parsley.

Nutrition Facts : Calories 477 calories, Fat 23g fat (7g saturated fat), Cholesterol 125mg cholesterol, Sodium 1124mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 1g fiber), Protein 46g protein.

BAKED ISRAELI CHICKEN



Baked Israeli Chicken image

Not sure if it is really an Israeli recipe but it sounds good and has honey, garlic, soy sauce and white wine. From a school cookbook (Morristown-Beard). There is at least an hour of marination.

Provided by Oolala

Categories     Chicken Breast

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 7

8 -12 chicken pieces, on the bone
1/2 cup honey
1/4 cup soy sauce
1/2 cup white wine
2 garlic cloves, chopped
salt
pepper

Steps:

  • Pre 350 heat oven to degrees F.
  • Season chicken with salt and pepper.
  • Place chicken in a Pyrex 9" X 13" or another ovenproof dish.
  • In a medium bowl, Mix the rest of the ingredients with a whisk and then pour it over the chicken.
  • Let this marinate for at least 1 hour, covered in the refrigerator.
  • Bake for 1 hour, basting frequently.

Nutrition Facts : Calories 166.3, Sodium 1008.9, Carbohydrate 37.2, Fiber 0.3, Sugar 35.4, Protein 2.1

BAKED ITALIAN CHICKEN



Baked Italian Chicken image

Make and share this Baked Italian Chicken recipe from Food.com.

Provided by MizzNezz

Categories     Chicken

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 10

1 fryer, cut up
1/2 cup butter, melted
1 cup dry Italian breadcrumbs
1/2 cup grated parmesan cheese
1 tablespoon parsley
1 tablespoon minced garlic
1/2 teaspoon basil
1/2 teaspoon oregano
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Rinse chicken pieces; pat dry.
  • Place butter in shallow dish.
  • Mix remaining ingredients in shallow dish.
  • Dip pieces in butter, then in breadcrumb mixture.
  • Place on baking sheet.
  • Bake at 350* for 1 hour.

Nutrition Facts : Calories 871, Fat 62.9, SaturatedFat 27.1, Cholesterol 244.8, Sodium 1625.7, Carbohydrate 22, Fiber 1.6, Sugar 1.9, Protein 52.3

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