Chicken Scaloppine With Roasted Apricots Recipes

CHICKEN SCALOPPINE WITH ROASTED APRICOTS

Steps:

• Preheat the oven to 400 degrees. Place the apricots in a baking dish large enough to accommodate them in a single layer. Place the butter, honey, cinnamon and ginger in a small saucepan or in a ramekin and heat until the butter melts, either on the stove or at 50 percent power for 25 seconds in the microwave. Pour over the apricots and toss together. Place in the oven and roast for 10 to 15 minutes, until the apricots are soft. Remove from the oven and turn the oven down to warm. Set aside.
• Meanwhile, flatten the chicken breasts. If they weigh a lot more than 4 ounces apiece (they usually weigh about twice that) cut them in half. Place two sheets of plastic wrap on your cutting board or counter, overlapping slightly, to make a single large sheet, and brush lightly with oil. Place a chicken breast in the middle and place two more sheets of plastic on top. Working from the center to the outside, pound the meat with the flat side of a meat tenderizer until very flat, 1/4 inch thick or (preferably) even thinner. Make sure you come down flat with the meat tenderizer, and don't pound too hard; if you hit the meat with the edge, you will tear it.
• Season the pounded chicken breasts with salt and pepper. Place the flour in a wide dish. Dredge the chicken breasts lightly in the flour, tap off excess and stack between pieces of parchment (you will not use all of the flour; discard what you don't use).
• Heat a wide skillet over high heat and add 1 tablespoon of the oil. When the oil is shimmering in the pan and you can feel the heat when you hold your hand a couple of inches above it, add as many pieces as will fit into the pan without crowding (that's just one for my 12-inch pan) and brown on both sides, which should take only about 1 to 2 minutes per side. Transfer to a platter or a sheet pan and keep warm in the oven. Use the remaining oil for the next batches if necessary.
• When all of the pieces have been cooked, turn the heat down to medium and scrape the apricots and all the liquid in the baking dish into the pan. Stir and scrape the pan to deglaze with the juices from the apricots. This should take less than a minute. Scrape out of the pan onto the chicken breasts and serve, with rice or couscous.

CHICKEN SCALOPPINE

Steps:

• Pound the 4 pieces of chicken between sheets of plastic wrap to flatten them, about 1/4-inch thick. Sprinkle with poultry seasoning and season with salt and pepper, to taste. Coat the chicken with the flour, shaking off any excess.
• In a large skillet over medium-high heat, add the oil and butter. Mix together and when the butter has melted add the chicken, working in batches, until they are golden brown, about 4 to 6 minutes per side. Remove the chicken, to a serving platter, cover and keep warm. Add the chicken broth to the pan and cook it over high heat until it reduces by half and thickens slightly, about 5 minutes. Stir in the lemon juice, parsley and basil. Taste, and adjust the seasoning with salt and pepper, if needed. Pour the sauce over the cooked chicken serve with the Roasted Garlic and Mushroom Risotto.
• Preheat the oven to 350 degrees F.
• Slice the top off the head of garlic. Put it on a large square of aluminum foil and drizzle 1 teaspoon of the extra-virgin olive oil over the exposed cloves. Wrap the foil around and over the garlic. Roast until it is soft, about 50 minutes to 1 hour. Remove from the oven and let cool.
• Pour the 2 cans of broth into a saucepan, over low heat, and add 3 cans of water. Bring to a simmer.
• In a large, heavy bottomed skillet, heat the remaining olive oil over medium-high heat. Add the onion and saute for 3 minutes. Add the mushrooms, season with salt and pepper, to taste, and cook until the mushrooms release their juices, about 5 minutes. Add the rice and cook for 1 minute to toast.
• Add 2 ladles full of hot broth to the pan and gently stir the rice. Cook until most of the liquid has been absorbed. Adjust the heat so that the pan is just gently bubbling. Continue adding broth and stirring until all the broth is used and the rice is cooked but not mushy, about 20 to 25 minutes. Once the rice has absorbed all the liquid and is nice and creamy, stir in the butter, Parmesan and the garlic pulp. Cover and let rest for 2 minutes. Transfer to a serving dish and serve hot.
• Reserve 3 cups for another use.

MOROCCAN ROAST CHICKEN WITH APRICOTS

Steps:

• Spatchcock the chickens - see tip, below, or ask your butcher to do it for you. Put the olive oil, coriander, sumac, cumin, fennel, chilli, garlic, lemon zest and juice, pomegranate molasses and some ground black pepper into a food processor or blender, and whizz to a paste. Divide between 2 large food bags, add a chicken to each, then squeeze out the air and seal before giving everything a good squelch to coat thoroughly. Marinate for 24-48 hrs in the fridge, turning and squishing every so often.
• Fire up a barbecue and let the flames die down, or heat oven to 220C/200C fan/gas 7. Lift the chicken out of the bags and season well with salt. Barbecue or roast the chicken for 25-30 mins on each side until crisp and cooked through. Set aside on a platter, loosely cover with foil, to rest while you do the apricots. If you roasted rather than barbecued, keep the tin juices warm for serving.
• Put the apricots in a small, snug roasting tin. Whisk the preserved lemon, honey, orange blossom and vinegar with some seasoning. Pour over the apricots and roast, or sit on the barbecue, for 20 mins until soft.
• Serve the chicken with any cooking juices, the apricots and saffron yogurt.

ROAST CHICKEN WITH APRICOTS AND OLIVES

Steps:

• Slash each piece of chicken through the skin a few times, about 1 inch deep. Season with the salt and pepper and place in a large bowl or large resealable plastic bag. Whisk lemon juice, orange juice, honey, garlic, thyme, sumac and 3 tablespoons olive oil in a bowl to combine. Add lemon slices, apricots, olives and olive brine. Pour the marinade over the chicken and cover tightly or remove as much air as possible before sealing it. Set on a small sheet pan and refrigerate for at least 2 hours and up to 24 hours, turning the bag from time to time.
• Position a rack 8 inches from the broiler heat source. Place an oven rack in the lower third of the oven and heat oven to 450 degrees. Toss shallots with remaining tablespoon oil and spread out on a large sheet pan, cut sides down. Place on the lower rack and cook, turning once, until starting to turn golden, 10 to 12 minutes.
• Remove the pan from the oven and use your hands and a slotted spoon to scoop the chicken, apricots, lemon slices and olives onto the pan, reserving the marinade. Arrange in an even layer with the chicken skin side up and return to the oven. Cook for 15 minutes, baste the chicken with the drippings, and cook until chicken juices run clear, about 10 minutes longer. Remove the pan from the oven. Heat the broiler to high.
• Pour the reserved marinade and wine over the chicken, and broil until the chicken is browned and the liquid is thickened, 3 to 5 minutes. If the apricots start to get too dark, turn them over in the sauce. Transfer to a platter. If you used chicken breasts, cut them in half. Pour the sauce over everything or serve it on the side.

APRICOT ROASTED CHICKEN

Steps:

• Preheat oven to 375.
• Place chicken in a 13" x 9" baking dish; set aside.
• In a small saucepan over medium heat, cook preserves, wine, honey, soy sauce, oil, pepper, ginger, red pepper flakes, and green onion just until bubbly.
• Evenly pour over the chicken pieces. Bake for 45-55 minutes or until chicken is no longer pink.

CHICKEN SCALOPPINE WITH ROASTED RED PEPPER RATATOUILLE

Steps:

• Combine the breadcrumbs and Parmesan cheese in a medium bowl.
• Dip the chicken into this mixture, set aside.
• In a large nonstick skillet, heat the 2 tablespoons of olive oil to medium-high heat.
• Add the breaded chicken breasts once the oil sizzles.
• Brown the chicken on both sides, for approximately 5 minutes per side.
• When turning the chicken from the first side to second, add the lemon juice to the pan and swirl the chicken in the juice.
• Remove the chicken from the pan onto a platter and set aside.
• Add 1/2 tablespoon olive oil to the skillet and heat to medium-high.
• Add in the tomatoes, saute and stir on medium-high heat for 3 minutes.
• Add in the peppers and garlic, saute and stir on medium-high heat for 5 minutes.
• Add in the mushrooms, saute and stir on medium-high heat until moisture is released, about 8 minutes.
• Add the capers and olives, saute and stir on medium-high heat for 3 minutes.
• Add the chicken stock and oregano to the vegetables, bring to a boil then remove skillet from the heat.
• Generously salt and pepper the vegetables.
• Serve the ratatouille alongside or on top of the chicken.

QUICK APRICOT CHICKEN

Steps:

• In a shallow microwave-safe dish, combine the first seven ingredients; stir in chicken. Cover and microwave on high for 3 minutes, stirring once. , Add green pepper and cashews. Cover and microwave on high for 2-4 minutes or until chicken is no longer pink, stirring once. Let stand for 3 minutes. Serve with rice and if desired, sprinkle with red pepper flakes.