Chicken Costa Del Sol Recipes

COSTA DEL SOL BARBEQUE SAUCE

Steps:

• Combine ketchup, brown sugar, red onion, honey, vinegar, butter, red chile pepper, garlic, cayenne pepper, paprika, salt, and black pepper in a saucepan; bring to a boil. Reduce heat to low and simmer, stirring occasionally, until sauce is slightly thickened, about 20 minutes. Blend with a hand blender until smooth.

CHICKEN COSTA DEL SOL

Steps:

• Sprinkle chicken with 1 1/2 teaspoons rosemary, salt and pepper. Heat oil in heavy medium skillet over medium heat. Add chicken to skillet; sauté until brown and just cooked through, about 5 minutes per side. Using tongs, transfer chicken to plate.
• Increase heat to medium-high. Add peppers to same skillet; sauté until wilted and beginning to brown, about 3 minutes. Add garlic and remaining 1 1/2 teaspoons rosemary; stir until fragrant, about 30 seconds. Mix in olives and vinegar. Return chicken and any accumulated juices on plat to skillet. Simmer until chicken is heated through, about 2 minutes. Season with salt and pepper.
• Transfer chicken to plates. Spoon pepper mixture over and serve.

CHICKEN CASSEROLE DEL SOL

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cook the rigatoni according to package directions until al dente. Meanwhile, in a separate saucepan, boil the chicken breasts until fully cooked.
• In a large bowl, combine the soup, mayonnaise, lemon juice, curry powder, green beans and mushrooms. Drain and stir in the rigatoni. Cube the cooked chicken breasts and stir this in as well. Transfer this mixture to a large casserole dish.
• Sprinkle the cheese on top over all. In a medium bowl, combine the butter and the corn flakes and spread this mixture over the cheese. Finally, top off by sprinkling with the parsley.
• Bake at 375 degrees F (190 degrees C) for 20 to 30 minutes, or until the cheese is bubbly.

PRISCILLA COSTA'S GARLIC CHICKEN

Steps:

• Make 2 1/8-inch-deep slashes about 1 inch apart horizontally and vertically on the top and bottom of each chicken breast. Crush the garlic with the salt to form a paste, and stir in the pepper. Rub the mixture over the chicken breasts and into the slashes. Place the chicken breasts on a microwave-safe plate with the large ends on the outside edges of the plate, cover with plastic wrap and microwave on high power for 4 minutes. Remove and let cool, covered with the plastic wrap.
• Meanwhile, beat the egg in a shallow bowl with 2 teaspoons water. Spread out the bread crumbs on a shallow plate or sheet of waxed paper. Submerge the chicken breasts in the egg mixture, drain off the excess and coat with the bread crumbs, shaking off excess.
• Melt the butter in the oil in a large nonstick skillet over medium-high heat and fry the chicken breasts until they are golden brown and cooked through, about 4 minutes on each side. Slice and serve immediately.

COSTA DEL SOL

Steps:

• Shake the gin, apricot brandy and triple sec vigorously over ice cubes until well frosted.
• Strain into a chilled cocktail glass or lowball glass.