Chicken Maryland Recipes

CHICKEN MARYLAND

Chicken Maryland image

You used to have to wait for months with an "R" in them to enjoy this Chesapeake staple, but with more and more Maryland oyster farmers working the bay, this is a dish best served year round.

Categories entree

Time 1h

Yield 4

Number Of Ingredients 8

Ingredients

1 chicken, quartered
1 cup flour
1 egg
2 tablespoons water
1 cup breadcrumbs
½ tablespoon celery seed
salt and pepper to taste
¼ cup clarified butter or oil

Steps:

Place flour in a bowl. Mix egg and water in a separate bowl. Mix bread crumbs, celery seed, salt and pepper in a third bowl. Dredge chicken pieces in flour first, then the egg mixture, then the bread crumbs.
Fry chicken in hot oil until internal temperature is 165 degrees (read with a food thermometer) or until juices run clear when pierced with a fork.

Nutrition Facts :

CLASSIC CHICKEN MARYLAND

Classic Chicken Maryland image

This rich, delicious dish will leave you and your sweetie feeling very satisfied. It'll be on the table in no time so it's useful for a quick weeknight meal. I designed this for 2 but you can easily double or even triple this for a larger group. Serve over rice, pasta or biscuits.

Provided by Realtor by day

Categories Chicken Breast

Time 25m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

8 ounces chicken breasts, boneless, skinless
1/4 cup flour
1 tablespoon olive oil
1 tablespoon butter
8 ounces heavy cream
4 ounces white wine
2 teaspoons Dijon mustard
salt and pepper
4 ounces lump crabmeat

Steps:

In a medium skillet, melt butter and heat together with olive oil.
Meanwhile, fillet chicken breasts so they are thinner and dredge in the flour seasoned to your taste with salt, pepper and garlic powder.
Saute chicken in hot butter/oil until golden brown on both sides, about 7 minutes per side.
Add cream, wine, dijon mustard, salt and pepper to taste and crabmeat. Simmer 5 minutes. Serve over rice.
If serving over biscuits, remove the chicken from the pan after browning and dice into chunks then return to pan and proceed with the rest as written.

CHICKEN MARYLAND

Chicken Maryland image

A tasty chicken and vegie dish, from American Diabetes Association. Feel free to use any combination of fresh vegies equaling 4 cups. Serve with cooked brown rice.

Provided by Outta Here

Categories One Dish Meal

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

3/4 cup all-purpose flour
fresh ground pepper, to taste
salt, to taste
1 teaspoon paprika
6 lbs skinless chicken thighs (may be boneless)
1 tablespoon olive oil
2 cups low sodium chicken broth
1 cup carrot, peeled and diced
1 cup cauliflower floret
1 cup onion, diced
1 cup green beans, diced

Steps:

Place flour, salt, pepper and paprika in a zippered plastic bag.
Add chicken thighs and shake to coat.
Add olive oil to a large nonstick skillet and place over medium heat. Add chicken thighs and brown on all sides.
Add broth, bring to a boil, reduce heat to simmer; cover, and cook 30 minutes.
Add vegetables, cover and cook until vegetables are tender, about 10 minutes.

Nutrition Facts : Calories 494.6, Fat 15.6, SaturatedFat 3.8, Cholesterol 282.4, Sodium 327.6, Carbohydrate 14.8, Fiber 1.8, Sugar 2.4, Protein 70.2

MARYLAND CHICKEN

Maryland chicken image

This Southern-spiced roast chicken dish is served with buttery mashed sweet potatoes with a secret ingredient - banana

Provided by Sarah Cook

Categories Main course

Time 1h35m

Number Of Ingredients 14

Ingredients

1 whole chicken , about 1.8kg
2 tbsp paprika
2 tsp garlic powder
2 tsp dried oregano
2 tsp English mustard powder
1 tsp cayenne
1 tsp caster sugar
1 tsp ground black pepper
1-2 tbsp sunflower oil
1kg sweet potato
1 large banana , unpeeled
50g butter
100ml milk
Creamed corn & bacon (recipe in 'goes well with', right)

Steps:

Heat oven to 200C/180C fan/gas 6 and sit the chicken in a small roasting tin. Mix all the spices with 2 tsp salt using a pestle and mortar - try to grind the oregano finely so that it doesn't burn. Rub the spice mix over the chicken with some oil, and cover loosely with foil.
Sit the potatoes in another tin, and put them in the oven together with the chicken. After 30 mins, remove the foil. Pierce the banana once in the skin with a knife and put alongside the potatoes, and roast with the chicken for another 30 mins.
Check the potatoes are soft, then remove them and the banana from the oven. Leave the chicken to cook for a final 10 mins. Split the potatoes and banana, and scrape all the flesh into a saucepan. Add 1 tsp salt, half the butter and the milk, then mash together. Season.
Check the chicken is cooked by piercing the inner thigh and ensuring the juices run clear. Lift to a serving platter and rest for 10 mins.
To serve, spoon the mash into a dish, topped with knobs of remaining butter, and carve the chicken at the table. Serve with Creamed corn & bacon (recipe in 'goes well with', right).

Nutrition Facts : Calories 685 calories, Fat 25 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 38 grams sugar, Fiber 7 grams fiber, Protein 49 grams protein, Sodium 3.6 milligram of sodium

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