Chicken My Way Recipe 455

CHICKEN SHWARMA, MY WAY.

Steps:

• Cut the chicken breasts, into long, slim strips, then into lengths that are about an inch long.
• Put them into a bowl, and allow them to marinate in the lemon juice and rind, olive oil, crushed and diced garlic, yoghurt, tomato paste, salt, pepper and spices.
• Allow 24 hours for the flavors to develop. [ i know it seems like a long wait, but it'll be worth it].
• The following day, remove and drain the chicken pieces from the marinade, and saute them for 10 minutes.
• Serve hot as a mezze or for sandwiches along with thinly sliced onions, deseeded tomato, pickles, and fresh baked pita.

DIET COLA CHICKEN MY WAY

Steps:

• Mix together the ketchup, diet cola, vinegar, hot sauce and onions in a large skillet. Add the chicken breasts and bring the sauce to a boil over medium high heat.
• Reduce to a simmer and cook for 50 minutes, until the chicken is tender enough to split with a fork. The sauce will be reduced by half and quite rich and thick.
• Serve each breast with a quarter of the sauce.

MING TSAI'S CHICKEN CHOW MEIN MY WAY

Steps:

• In a large bowl, combine the cornstarch and wine and mix. Stir in the oyster sauce, ginger, scallions, the 1 teaspoon pepper, and the sambal oelek. Add the chicken, stir to coat, and allow to marinate covered and refrigerated for at least 2 hours and preferably overnight.
• Bring a large pot of salted water to a boil. Fill a bowl with water and add ice. Add the lo mein to the boiling water and cook until al dente, about 5 minutes for fresh, 10 to 15 minutes for dried. Drain and transfer the noodles to the ice water. When cold, drain and toss with 1 tablespoon of the oil. Set aside.
• Heat a wok over high heat. Add 2 tablespoons of the oil and swirl to coat. When the oil shimmers, add the garlic and shiitakes and stir-fry until the mushrooms are soft, about 4 minutes. Remove the mushrooms and set aside. Add the remaining 2 tablespoons of the oil and, when hot, add the chicken (shake off excess marinade) and stir-fry until almost cooked through, 6 to 8 minutes. Add the bok choy and pea pods and stir-fry until crisp-tender, about 3 minutes.
• Add the stock and season with the salt and pepper to taste. Add the reserved shiitakes and the noodles. Stir to coat, and heat through, about 5 minutes.
• Correct the seasonings and serve.

OVEN FRIED CHICKEN YOUR WAY

Steps:

• This recipe is called Your Way because you can use any spice blend you want for seasoning; McCormicks Greek Seasoning is excellent, as is Emeril's Essence; make your own up if you want.
• In a flat dish like a pie plate, combine buttermilk and spice blend.
• Or, if making this up early in the day, combine in a large ziploc bag instead, so chicken can marinate for a few hours in the fridge.
• Combine breadcrumbs, salt and parmesan in another flat dish; set aside if you want chicken to marinate in fridge for a few hours.
• Cut chicken breasts into large chunks.
• If you are making this up early in the day, place chicken pieces into the ziploc bag along with the buttermilk mixture and close bag tightly; make sure all pieces of chicken are coated with buttermilk mixture; let sit in fridge until ready to coat.
• If you don't have time for this, just dip chicken chunks into buttermilk mixture, making sure pieces are thoroughly coated.
• Preheat oven to 400F; have ready a baking sheet sprayed with nonstick cooking spray or lined with parchment paper.
• After chicken is coated with buttermilk mixture, dredge in breadcrumb mixture thoroughly, then place on prepared baking sheet.
• Bake for approximately 20 to 25 minutes, or until chicken is just cooked through.

CUBAN STYLE MOJO CHICKEN MY WAY

Steps:

• 1. Mix together oregano, salt, cumin, black pepper, garlic, olive oil, lemon juice, orange juice, wine, chicken broth, and bouillon.
• 2. Brown chicken in olive oil then pour sauce over and bring to a boil. Reduce to a simmer and simmer until chicken is cooked and sauce is reduced and thickened.
• 3. Meanwhile in another saute pan. Add some olive oil and saute onions until carmelized adding a little sauce as your cooking.
• 4. Serve chicken over rice top with onions and garnish with cilantro. Serve with extra sauce on the side.

CHICKEN SALAD MY WAY

Steps:

• Place the 1-inch piece of ginger and star anise in a pot of water over medium-heat and bring to a boil. Add chicken to the water. Lower heat to medium-low; simmer until chicken is no longer pink the middle, 10 to 12 minutes. Remove to a plate to cool. Once cool to the touch, dice into bite-sized pieces.
• Make a dressing by whisking together the mayonnaise, salt, pepper, paprika, and honey; set aside.
• Combine the diced chicken, celery, apple, onion, raisins, walnuts and 2 teaspoons minced ginger in a bowl. Drizzle dressing into the chicken mixture; stir until pieces are evenly coated. Cover and refrigerate overnight.

PARM CRUSTED CHICKEN / MY WAY

Steps:

• 1. In a medium bowl, combine chicken broth and salt.
• 2. Pound each chicken breast to 1/2 inch thick with a meat mallet.
• 3. Add the chicken to the bowl of broth. Cover and chill for about 2-3 hours.
• 4. Take the chicken from the broth and dry off well with paper towels.
• 5. Pour the flour onto a shallow plate. I usually use a pie plate.
• 6. Beat eggs lightly in a bowl.
• 7. Combine the Panko crumbs, Parmesan cheese, salt, pepper, and garlic/parsley seasoning in another shallow dish.
• 8. To bread the chicken, coat well with flour.
• 9. Then egg.
• 10. Lastly, coat with the Parmesan mixture.
• 11. In a large skillet, add oil to cover the bottom and heat over medium until shimmering.
• 12. Brown the chicken breast for 4 to 5 min per side or until brown and juices no longer run pink. Enjoy!

~ CHICKEN DIVAN ~ MY WAY

Steps:

• 1. Cook chicken in salted water until juices run clear. Remove and cool until can easily handle. Shred or cube the chicken. In a large bowl add, soup, reserved broth, bullion, Dijon mustard, curry, oregano, lemon juice, pepper and mayonnaise. Stir well to combine.
• 2. Preheat oven to 350 degree F. In a greased 9 x 13 baking dish, spread out the drained broccoli.
• 3. Next, arrange the chicken atop the broccoli.
• 4. Spread the soup mixture over the chicken, occasionally moving the chicken and broccoli around so that the soup can get down into the broccoli some. Spread the top evenly with cheese.
• 5. In a small dish, melt butter, mix in the bread crumbs and almonds. Spread evenly over the cheese.
• 6. Place in oven and bake for 40 - 45 minutes or until golden and bubbly.