Chickenwithatwist Recipes

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FOIL-PACKET LEMON CHICKEN WITH FINGERLING POTATOES



Foil-Packet Lemon Chicken with Fingerling Potatoes image

A wedge of lemon gives this chicken dinner a big burst of flavor.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 7

4 skinless, boneless chicken breasts (6 to 8 ounces each)
Kosher salt and freshly ground pepper
1 1/2 pounds fingerling potatoes, sliced 1/4 inch thick
2 lemons (1 juiced, 1 cut into 4 wedges)
1/4 cup extra-virgin olive oil
3 shallots, sliced 1/4 inch thick
8 sprigs thyme

Steps:

  • Preheat a grill to medium high. Lay out four 18-inch-long sheets of heavy-duty foil on a work surface. Generously season the chicken with salt and pepper. Toss the potatoes, lemon juice, 3 tablespoons olive oil, 2 teaspoons salt and 1/4 teaspoon pepper in a large bowl.
  • Divide the potatoes and any juices among the foil sheets, mounding them in the middle. Top evenly with the shallots, thyme and lemon wedges. Top each mound with a chicken breast. Brush the chicken with the remaining 1 tablespoon olive oil. Bring the short ends of the foil together and fold to seal, then fold in the sides.
  • Grill the foil packets seam-side up, 8 minutes. Flip the foil packet, gently press down and continue grilling until the chicken is cooked through and the potatoes are tender, about 6 more minutes.

A NINETIES TWIST TO A GRANDMOTHER'S ROAST CHICKEN



A Nineties Twist to a Grandmother's Roast Chicken image

Provided by Joan Nathan

Categories     Chicken     Poultry     Roast     Sukkot     Rosh Hashanah/Yom Kippur     Kosher

Yield Yield: 6 servings

Number Of Ingredients 5

4 cloves garlic or to taste
1 4-pound chicken, cut into 8 pieces
salt and freshly ground pepper to taste
sprigs of fresh rosemary, thyme, and sage
1/4 cup vegetable or olive oil

Steps:

  • Smash the garlic slightly with a knife and rub into the chicken well. Salt and pepper the chicken and cover with the herbs. Dribble with a little of the vegetable or olive oil. Cover and leave in the refrigerator overnight, turning the herbs and chicken once.
  • Remove the herbs from the chicken. Heat a heavy ovenproof skillet large enough to hold all the pieces. Add the remaining tablespoon or 2 of the oil and place the chicken skin side down. Brown the chicken over a medium-high heat for about 5 minutes on one side.
  • Remove the skillet with the chicken to a preheated 350-degree oven and bake for 30 to 40 minutes or until the chicken is crisp and the juices run clear.

FRIED CHICKEN WITH A TWIST



Fried Chicken With a Twist image

Make and share this Fried Chicken With a Twist recipe from Food.com.

Provided by Jili7534

Categories     Chicken Breast

Time 1h10m

Yield 3 stuffed chicken breasts, 3 serving(s)

Number Of Ingredients 7

3 boneless skinless chicken breasts, flattened
3 slices bacon (cut in half)
1/2 cup colby-monterey jack cheese, shredded
2 garlic cloves, minced
1/4 onion, diced
1/2 cup flour
1/2 teaspoon salt, pepper, oregano, basil, paprika, cumin, cayenne pepper

Steps:

  • Cook bacon. Leave in strips or crumble as you prefer.
  • Mix flour and spices.
  • In each breast, stuff bacon and cheese and roll up; secure with toothpicks or kitchen string.
  • Dredge each stuffed breast in flour mixture.
  • In a large pan, heat about an inch of oil with garlic and onion.
  • When hot, place the chicken in the oil. Fry about 20 minutes each side. Be sure to turn so that all sides are cooked.

Nutrition Facts : Calories 386.5, Fat 17.6, SaturatedFat 7.4, Cholesterol 100.6, Sodium 755.1, Carbohydrate 17.8, Fiber 0.7, Sugar 0.6, Protein 36.9

CHICKEN SALAD WITH A TWIST



Chicken Salad with a Twist image

This colorful salad will disappear fast at your next potluck. I got the recipe from my cousin, who always has great dishes at her parties...and this recipe is no exception! -Valerie Hotl Cartersville, Georgia

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 12 servings.

Number Of Ingredients 13

8 ounces uncooked spiral pasta
2-1/2 cups cubed cooked chicken
1 medium onion, chopped
2 celery ribs, chopped
1 medium cucumber, seeded and chopped
1/2 cup sliced ripe olives
1/3 cup zesty Italian salad dressing
1/3 cup mayonnaise
2 teaspoons spicy brown or horseradish mustard
1 teaspoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
3 plum tomatoes, chopped

Steps:

  • Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, chicken, onion, celery, cucumber and olives. , In a small bowl, whisk the Italian dressing, mayonnaise, mustard, lemon juice, salt and pepper. Pour over salad and toss to coat. Cover and refrigerate for 2 hours or until chilled. Just before serving, fold in tomatoes.

Nutrition Facts : Calories 215 calories, Fat 10g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 338mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 1g fiber), Protein 12g protein.

BAKED CHICKEN WITH A TWIST



Baked Chicken With a Twist image

Another comfort food from my childhood. NOTE: Mom always used bone in chicken legs with skin on, that's all they had back in the 70's! Now I use boneless/skinless chicken breasts and thighs. Since bones add weight, 3 pounds of boneless chicken should be about right.

Provided by KelBel

Categories     One Dish Meal

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 6

5 -6 lbs chicken legs
1 lb bacon
1 (10 ounce) can cream of chicken soup
1 (10 ounce) can cream of mushroom soup
2 cups sour cream
1 lb corkscrew macaroni, cooked and drained

Steps:

  • Arrange chicken pieces in 9x13 pan, skin side up.
  • Cut bacon in 2" lengths and lay over chicken.
  • Bake uncovered at 350 for 45 minutes.
  • Carefully, pour off some grease.
  • Blend soups and sour cream; pour over chicken and continue to bake for another 30 minutes.
  • Transfer chicken to serving dish.
  • Mix cooked pasta with sauce mixture from baking pan and serve.

Nutrition Facts : Calories 1186.7, Fat 77, SaturatedFat 26.9, Cholesterol 302.2, Sodium 1191.1, Carbohydrate 50.3, Fiber 1.8, Sugar 1.8, Protein 68.8

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