Castillian Grilled Chicken Recipes

CASTILLIAN GRILLED CHICKEN

Steps:

• Blend soy sauce, water, olive oil, garlic, oregano leaves, ground cumin and ground cayenne pepper; pour over chicken breasts in a large plastic food storage bag.
• Press air out of bag; close top securely.
• Turn bag over several times to coat pieces.
• Refrigerate 1 hour, turning bag over once.
• Remove chicken from marinade and place on grill about 5 inches from hot coals.
• Cook chicken 5 minutes on each side, or until no longer pink in center.
• (Or, place chicken on rack of broiler pan. Broil 4 to 5 inches from heat 5- 6 minutes on each side, or until no longer pink in center.).

GRILLED TUSCAN CHICKEN WITH ROSEMARY AND LEMON

Steps:

• Heat grill to medium. In a small saucepan, bring 1/3 cup water and rosemary to a boil; remove from heat, cover, and let steep 5 minutes. Transfer to a blender. Add oil and garlic; season with salt and pepper. Puree until smooth; let cool.
• Combine chicken and rosemary oil in a shallow dish or resealable plastic bag, and turn to coat. Cover, and let marinate at least 15 minutes at room temperature or overnight in the refrigerator, turning chicken occasionally.
• Remove chicken from marinade; place on grill. Discard marinade. Cook, basting frequently with lemon juice and turning as needed to prevent burning, until cooked throughout, 20 to 30 minutes. Serve with Grilled Zucchini and Squash.

CASTILLIAN GRILLED CHICKEN RECIPE

Steps:

• Blend lite soy sauce, 2 tablespoons water, oil, garlic, oregano, cumin and pepper; pour over chicken in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat pieces. Refrigerate 1 hour, turning bag over once. Remove chicken from marinade and place on grill about 5 inches from hot coals. Cook chicken 5 minutes on each side, or until no longer pink in center. (Or, place chicken on rack of broiler pan. Broil 4 to 5 inches from heat 5 to 6 minutes on each side, or until no longer pink in center.) This recipe yields 6 servings.

THE OLIVE GARDEN - CHICKEN CASTELLINA

Steps:

• Sauce.
• SAUTÉ pancetta (or bacon) in a 3-qt sauce pan or large pot, over medium/high heat until crisp and golden brown. Reduce heat, add butter and allow it to melt. Add garlic and sun-dried tomatoes. Sauté for approximately one minute, stirring frequently (do not brown).
• WHISK in cream, milk and cornstarch. Raise heat to medium/high. Whisk in Parmesan and Gouda cheeses. Once cheese melts, add remaining ingredients and bring to a boil, stirring continuously.
• REMOVE from heat and let stand uncovered.
• Chicken.
• MIX flour with salt and pepper. Coat chicken in seasoned flour, shaking off excess flour.
• HEAT olive oil in large sauté pan. Add chicken in a single layer and cook until golden brown on both sides (approximately 7 minutes total). Juices should run clear.
• ADD wine to chicken in pan (caution: there will be a low flame in pan). Toss gently until wine is evaporated. Add sauce and bring to a boil on medium/high heat.
• TRANSFER drained, cooked pasta to large platter. Evenly distribute chicken and sauce over pasta.
• GARNISH with chopped parsley and serve.