Belva St Marinated Chicken Recipes

KEY WEST CHICKEN

Steps:

• In a shallow container, blend soy sauce, honey, vegetable oil, lime juice, and garlic. Place chicken breast halves into the mixture, and turn to coat. Cover, and marinate in the refrigerator at least 30 minutes.
• Preheat an outdoor grill for high heat.
• Lightly oil the grill grate. Discard marinade, and grill chicken 6 to 8 minutes on each side, until juices run clear.

BELVA ST. MARINATED CHICKEN

Steps:

• Place frozen chicken tenderloins in a large crockpot.
• Mix salad dressing and soy sauce together.
• Pour mixture over chicken.
• Cook on high for about 4 hours, stirring about half way through. (Time can be shortened to about 2 1/2 hours if the chicken is completely thawed.).

CHICKEN MARINADE

Steps:

• In a small bowl, whisk together the lemon juice, mustard, 1 teaspoon salt and 1/2 teaspoon pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified. Set aside.
• Place the chicken breasts in a baking dish large enough to hold them in a single layer and sprinkle generously with salt and pepper on both sides. Pour half the marinade over the chicken, reserving the other half to use later. Allow the chicken to marinade for at least two hours in the refrigerator.
• Preheat the oven to 350 degrees F.
• Roast the chicken for 35 to 40 minutes, or until cooked through. Remove the chicken from the oven and pour the remaining marinade over the top of the chicken. Cover the dish with aluminium foil and allow to rest for 10 minutes.

MARINATED CHICKEN

Steps:

• Combine chicken, onion, garlic, ginger, soy sauce and pepper in a re-sealable plastic bag.
• Marinate for at least one hour, up to over night in the refrigerator.
• Pre-heat grill to medium-high, spray grates with non-stick cooking spray.
• Grill the chicken skin side down for about 5 minutes, flip chicken, brush on remaining marinade and cook for another 5 minutes.
• Flip and cook 5 minutes per side until cook through.
• Let chicken rest 5 minutes before serving.

BELVA ST. CHICKEN TETRAZZINI

Steps:

• Place frozen chicken tenderloins in pan; add water to cover.
• Add 1 teaspoon salt and 1 teaspoon pepper, and bring to a boil.
• Cover, reduce heat, and simmer 1 hour or until chicken is tender.
• Remove chicken from broth, reserving broth.
• Let chicken cool to touch. Shred chicken.
• Add enough water to reserved broth to measure 3 quarts; Bring to a boil.
• Cook spaghetti in broth according to package directions and drain.
• Saute sliced musrooms and red pepper in butter over medium-high heat until tender.
• Add flour, garlic salt, 1/2 teaspoon salt, and 1/2 teaspoon pepper; stir until smooth.
• Cook 1 minute, stirring constantly.
• Gradually stir in half-and-half, and cook until mixture is thickened, stirring gently.
• Add 3/4 cup Cheddar cheese, stirring until cheese melts.
• Add shredded chicken, mushroom soup, and 1/2 cup Parmesan cheese; stir well.
• Combine chicken mixture and spaghetti, tossing until combined.
• Spread mixture in a greased 13x9 inch baking dish.
• Bake, uncovered, at 350 degrees for 20 to 25 minutes or until thoroughly heated.
• Combine remaining 1/4 cup Parmesan cheese and 1 teaspoon paprika; stir well.
• Sprinkle remaining 1 1/4 cups cheddar cheese in diagonal rows across top of casserole.
• Repeat with parmesan-paprika mix.
• Bake 5 more minutes or until cheddar cheese melts.

BEST CHICKEN MARINADE

Steps:

• Mix olive oil, soy sauce, lemon juice, liquid smoke, mustard, pepper, and garlic powder together in a large glass or ceramic bowl.
• Place chicken in the bowl turn to coat with marinade. Cover and marinate in the refrigerator for 1 to 4 hours. Do not marinate longer than 4 hours.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
• Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

MARINATED CHICKEN BRUSCHETTA

Steps:

• Pour 1/4 cup Wish-Bone® Italian Dressing over chicken in large, shallow nonaluminum baking dish or plastic bag. Cover, or close bag, and marinate in refrigerator, turning occasionally, 30 minutes to 3 hours.
• Meanwhile, combine tomatoes, onion, basil and 1/4 cup Dressing in medium bowl. Cover and marinate in refrigerator at least 30 minutes.
• Remove chicken from marinade, discarding marinade. Grill or broil chicken, turning once and brushing frequently with remaining 1/4 cup Dressing, until chicken is thoroughly cooked, about 12 minutes. Serve tomato mixture over chicken.

BELVA ST. BISHOP'S CHICKEN

Steps:

• Place frozen chicken tenderloins in a large crockpot.
• Mix cream cheese, soup, and sour cream together.
• Pour mixture over chicken.
• Cook on high for about 4 hours, stirring about half way through. (Time can be shortened to about 2 1/2 hours if the chicken is completely thawed.).

GREEK SALAD WITH OREGANO MARINATED CHICKEN

Steps:

• To marinate the chicken: In a non-reactive dish, combine the lemon juice, olive oil, oregano, salt, and pepper and mix together. Add the chicken breasts to the dish and rub both sides in the mixture. Cover the dish with plastic wrap and let marinate in the refrigerator for at least 30 minutes and up to 4 hours.
• To make the dressing: Combine all the ingredients in a resealable container and shake vigorously. Refrigerate until ready to serve, and then bring to room temperature before tossing salad.
• Assemble the salad: cut off any dark tips and the bitter white bottoms from the romaine leaves. Cut the lettuce into 1-inch strips and place in a bowl that is large enough to hold all the salad ingredients comfortably. Scatter cucumbers, tomatoes, red onion, olives, and feta over the top. You can prepare the salad up to a few hours in advance. Cover it with a moist paper towel and refrigerate until 30 minutes before serving.
• To cook the chicken: Heat a nonstick skillet or grill pan over high heat. Add the chicken breasts and cook, turning once, until well browned, about 4 to 5 minutes on each side or until cooked through. Let the chicken rest on a cutting board for a few minutes before slicing it into thin strips.
• Give the dressing a good shake and pour it into a nice little serving bowl, using the lid to strain out the garlic.
• Toss salad just before serving and fan chicken out on top.

ITALIAN BEER MARINATED CHICKEN

Steps:

• Place chicken in a nonporous glass dish or bowl. Pour dressing over chicken and turn to coat. Cover dish and refrigerate to marinate for 3 hours.
• Preheat oven to Grill/Broil. Remove chicken from marinade and grill for about 4 minutes each side to brown.
• Place chicken in a deep dish and pour beer over the top. Cover and refrigerate overnight (8 hours).
• Use preferred method to cook chicken on low heat.