Chicken Boston Recipes

COPYCAT BOSTON MARKET CHICKEN

Steps:

• Mix all ingredients together and pour over chicken in a non reactive bowl.
• Let the chicken marinate over night.
• In the morning turn the chicken to marinate the other side.
• Several hours later pull the chicken out of the fridge and let it rest for 20 minutes or when it has come to room temperature.
• I personally put this in my baby George rotisserie oven but you can bake this on 350 for around 45 minutes to an hour or until the temperature inside the thickest part of the thigh has reached 160 degrees.

CHICKEN PARMIGIANA

Steps:

• Preheat oven to 400 degrees F.
• Season chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off excess, then dip in the egg and let excess drip off, then dredge on both sides in the bread crumbs.
• Divide the oil between 2 large saute pans and heat over high heat until almost smoking. Add 2 chicken breasts to each pan and cook until golden brown on both sides, about 2 minutes per side. Transfer to a baking sheet and top each breast with some Tomato Sauce, a few slices of the mozzarella, salt and pepper, and a tablespoon of Parmesan. Bake in the oven until the chicken is cooked through and the cheese is melted, about 5 to 7 minutes. Remove from the oven and garnish with basil or parsley leaves.
• Heat olive oil in a medium saucepan over medium heat. Add onions and garlic and cook until soft. Add pureed tomatoes with their juices, crushed tomatoes, tomato paste, 1 cup water, bay leaf, parsley, Cubano pepper, and bring to a boil. Season, to taste, with salt and pepper. Reduce heat and cook until slightly thickened, about 30 minutes.

CHICKEN BOSTON

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• In a bowl, stir together the thousand island salad dressing, pineapple-apricot preserves, grated onion, dry onion soup mix, and cinnamon until well blended. Place chicken in a large, oiled baking dish. Arrange potato halves around the edges of the pan, fitting chicken and potatoes tightly together in a single layer. Brush sauce over chicken, coating completely. Cover with aluminum foil.
• Bake in the preheated oven for 40 minutes. Increase oven temperature to 375 degrees F (190 degrees C) and remove foil. Continue baking 15 minutes more, or until potatoes are fork-tender and chicken is no longer pink in center. Both should have a beautiful golden brown glaze.

ROB'S BOSTON HILL CHICKEN

Steps:

• Bring the balsamic vinegar to a slow boil in a small pot.
• Sprinkle in a tablespoon or two of sugar.
• Let simmer/boil until it reduces to about one half.
• Be very careful to stir often and not let it burn.
• Dredge the chicken in the seasoned flour and sear untill cooked through in 1/4 cup of the clarified butter.
• Remove and keep warm.
• Using the rest of the butter and 1 tablespoon of sugar, saute and carmelize the leek and pears until the leek is translucent.
• Stir in apple juice and cream and bring to a slow boil.
• Let the sauce thicken.
• Over pasta or garlic mashed potatoes, place the chicken, cover it with the pear/leek mix, and sprinkle a small amout of the reduced balsamic vinegar on top.
• Finally, dust a tablespoon of gorgonzola cheese over all.
• Serve immedialtely.