Chicken Rococo Recipes

CHICKEN ROCOCO

Steps:

• Heat oven to 400°F.
• Cut cheese crosswise in half, then cut each piece lengthwise into 4 sticks. Wrap 1 chicken breast around each cheese stick to completely enclose cheese; secure with wooden toothpicks. Dip chicken roll-ups, 1 at a time, in eggs then in bread crumbs, turning to evenly coat each roll-up.
• Heat 2 Tbsp. oil in large skillet on medium-high heat. Add chicken; cook 5 min. or until evenly browned, turning occasionally. Transfer to 13x9-inch baking dish sprayed with cooking spray.
• Bake 15 to 18 min. or until chicken is done (165ºF). Meanwhile, wipe skillet with paper towels. Add remaining oil and vegetables to skillet; cook 8 to 10 min. or until crisp-tender, stirring occasionally. Stir in flour and pepper until blended. Gradually stir in broth; cook 3 to 5 min. or until thickened, stirring constantly. Add rice; cook 2 min. or until heated through, stirring occasionally.
• Discard toothpicks from chicken. Serve chicken over rice mixture.

CHICKEN ROCOCO

Steps:

• PREHEAT oven to 400°F Cut cheese crosswise in half, then cut each piece lengthwise into 4 equal sticks. Flatten chicken breasts to 1/4-inch thickness. Wrap each breast around stick of cheese; secure with toothpicks. Dip chicken in eggs, then in bread crumbs, turning to evenly coat all sides. Cook chicken in 1/4 cup butter in large skillet until evenly browned on all sides, turning occasionally. Remove from skillet; set aside.
• DISSOLVE bouillon in boiling water. Cook onion and green pepper in 1/3 cup butter in large skillet. Add flour and seasonings; mix well. Gradually add bouillon, stirring until well blended. Cook until thickened, stirring constantly. Add rices and mushrooms; mix well. Spoon into shallow baking dish. Top with chicken.
• BAKE 20 minute or until chicken is cooked through. Remove toothpicks before serving.

ROCCO'S FLASH-FRIED CHICKEN

Steps:

• Place the sliced red onions in a small stainless steel bowl. With a fine grater or zester, zest the skin of 1 lime over the onions. Cut the 4 whole limes in half cross wise and squeeze the juice over the onions. Add a pinch of salt and mix. Submerge the onions in the juice; use the squeezed limes as a weight to push down any onions sticking out of the juice. Cover with a tight-fitting lid and refrigerate. Marinate the onions in the juice for as long as possible, at least 15 minutes or up to 3 days.
• Pour the oil into a large heavy pot that has at least a 6-quart capacity. (There should be at least 2 inches of oil in the pot.) Clip a deep-frying thermometer to the side of the pot and be sure the thermometer is touching the bottom of the pot. Heat the oil to 400 degrees F over medium heat (do not ever cover the pot).
• Place a chicken thigh on a cutting board and cut into 4 to 5 even-sized chunks. Repeat until all thighs are cut into chunks. Arrange all the chunks on a microwave-safe plate and season both sides with 1/4 tablespoon of adobo powder, as well as pepper. Place the plate in the microwave and cook on high for 1 minute and 30 seconds. Remove the plate and turn each piece of chicken over. Microwave again on high until the chunks are just cooked through, another 1 to 2 minutes, depending on your microwave. Let the chicken cool to room temperature.
• Put the egg whites in a bowl and beat with a fork until just foamy, about 1 minute. In a separate wide and shallow bowl or cake pan, combine the remaining 2 tablespoons of adobo powder and paprika with the cornmeal and whole-wheat flour. Mix thoroughly. Submerge the chicken pieces in the egg whites. With a fork, toss to coat. One at a time, lift the chicken pieces from the egg whites, transfer them to the flour mixture, and coat each piece thoroughly. Let the chicken sit in one layer over the flour mixture. Wash and dry your hands thoroughly prior to assembling the salad.
• Place the iceberg chunks in a bowl and add the cherry tomatoes. Drain the lime juice from the onions and reserve. To the salad, add the onions, a dash of salt, and 2 tablespoons of the reserved lime juice. Toss to dress evenly. Divide the salad among four serving plates. Divide the avocado pieces equally among the salads.
• Fry the chicken in the oil in four separate batches until deep golden brown, about 12 seconds. Using metal tongs or a stainless steel spider basket, remove the chicken pieces from the oil and transfer them to a plate with either a wire rack on top or paper towels to drain off any excess oil. (Turn the stove off immediately after your last batch.) Arrange the cooked chicken evenly around the individual salads. Place 4 cilantro sprigs over each salad. Serve with lime wedges.

ROCCO'S FAMOUS CHICKEN MARSALA

Steps:

• For the Chicken Marsala:
• In a large saute pan, heat the olive oil on medium-high heat. Pound chicken breasts lightly on each side flipping twice. Place the bread crumbs in a shallow baking dish. Bread each breast by pushing down into bread crumbs and then flipping so both sides are breaded. Place the breasts in the hot pan and saute until lightly browned on each side. Drain the oil from the pan.
• The next 2 steps must be done quickly while pan is on the burner. Add the minced garlic to the hot pan, NOT on the chicken breasts. Add mushrooms, tomatoes, basil and marsala wine. Flip chicken breasts over placing them on top of the ingredients so they cook and the breasts do not burn. Let the alcohol burn off and let the wine soak in for a minute. Stir in the half-and-half, marinara sauce, and chicken broth and cook over high heat. Add pepper and continue cooking on high heat until liquid reduces into a thick, golden brown sauce, 3 to 5 minutes.
• If serving right away. Remove the chicken breasts from the pan and transfer to a serving platter. Pour the sauce directly from the pan onto the chicken breasts and serve.
• If making ahead of time and/or for a more tender and juicy Chicken Marsala. Do NOT remove the breasts; instead pour the entire contents of the saute pan into a baking dish and put in a preheated 175 degrees F oven for 1 hour. Carefully remove chicken breasts and transfer to a serving platter. Pour the sauce from the pan over the chicken breasts and serve

EASY KUNG PAO CHICKEN

Steps:

• Mix the chicken, 1 tablespoon soy sauce, 1 teaspoon cornstarch, and a big pinch of salt and pepper in a bowl until evenly coated. Let sit while you prepare the sauce.
• Stir the vinegar, sugar, remaining 2 tablespoons soy sauce and 1 teaspoon cornstarch in a small bowl.
• Combine the oil and chiles in a wok or large nonstick skillet, and set over medium heat. When the chiles start to sizzle and brown, about 15 seconds, push them to one side of the pan. Add the chicken to the other side all at once and spread in a single, even layer. Cook, without moving the pieces, until the bottoms are dark golden brown, 3 to 5 minutes. If the chiles start to blacken, put them on top of the chicken so that they don't burn.
• Using a large spatula, flip the chicken in portions. Cook just until the meat almost loses all of its pinkness, 1 to 2 minutes more. Stir the sauce and pour it into the pan. Stir until the sauce thickens and slicks the chicken evenly. Immediately transfer to a plate and serve hot.