A TASTE OF JAMAICA: AUTHENTIC JAMAICAN JERK CHICKEN - A RECIPE BY EXECUTIVE CHEF DWIGHT MORRIS
The most authentic Jamaican jerk chicken recipe you'll find without traveling to Jamaica.
Provided by Chef Dwight Morris (shared with his permission)
Time 40m
Number Of Ingredients 16
Steps:
- Place all ingredients for base in a blender or food processor and process until smooth.
- Use to marinate chicken for at least 4 hours, but preferably overnight, before cooking on the barbecue.
- Grill on the barbecue until fully cooked.
- Add all ingredients listed for the Jerk sauce to a pan over low heat and allow to simmer for 30 minutes to an hour, stirring often. Add more juice or beer to thin the sauce, alternatively, simmer longer for a thicker sauce.
- Spoon this sauce over the cooked jerk chicken, serving extra for those who want a little more.
Nutrition Facts : Calories 208 calories, Carbohydrate 36 grams carbohydrates, Cholesterol 20 milligrams cholesterol, Fat 3 grams fat, Fiber 2 grams fiber, Protein 7 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 567 grams sodium, Sugar 28 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
CHICKEN CHRISTOPHER - MORTON'S STEAKHOUSE RECIPE - (4/5)
Provided by kimvess
Number Of Ingredients 22
Steps:
- BREAD CRUMB MIXTURE: Combine all ingredients and set aside. CHICKEN: Halve chicken breasts, making 2 roughly 3-inch square pieces. Pound each piece 1/4 inch thick. Season pieces with salt and pepper. Spoon flour into a rimmed plate. Beat eggs in a shallow bowl. Place Alexander bread crumbs in another shallow plate or dish. Dip each chicken piece in flour, covering it completely, then in the egg, then in the Alexander bread crumbs. Set aside on wax paper or a wire rack. (Make your garlic butter sauce now.) Melt 2 tablespoons butter in a large saute pan set over medium-high heat. Heat until butter foams. When foam subsides, lay 2 or 3 chicken pieces flat in the pan and cook until browned on both sides (about 3 minutes on each side -- the chicken will cook quickly because it's so thin). Set aside cooked chicken while you brown the other pieces. Add remaining tablespoon butter, and more if needed. GARLIC BUTTER SAUCE: In a large saucepan set over medium heat, melt 1 tablespoon butter. Add shallots and garlic and cook until soft. Add wine. Increase heat to medium-high, bring wine to a boil and allow it to cook until only about 2 tablespoons of liquid remain in the pan. Add cream, lower heat to medium, and cook until liquid steams. Cook, stirring, for about 3 minutes. Do not let liquid boil. (Note: You can stop at this point and let the mixture sit until you're ready to proceed with the recipe. When you're ready, reheat it and stir in the butter). Reduce heat to low, and add the remaining butter (somewhat softened), a little at a time. Use a wire whisk to whip the sauce and keep it smooth, making sure mixture is well-blended before adding more butter. When butter has been whipped in, add lemon juice, parsley, salt and pepper. Serve at once. The recipe makes about 2 1/2 cups. Leftovers can be reheated, but the butter will have to be re-whisked, and the texture is never as creamy as when the sauce is first made. To Serve: Set 2 pieces of chicken at one side of a plate. Place 1 serving pasta on the other side. Pour garlic butter sauce over all. Repeat with remaining chicken and pasta. Ladle sauce over chicken and pasta. Notes: Have the finished Alexander bread crumbs ready, and begin the garlic butter sauce before you saute the chicken.
CHRISTINA'S CHICKEN
This is my husband's favorite dish! Mom and I came up with this recipe 5 years ago, and its a hit with everyone who tries it!
Provided by Graybert
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Marinate chicken in wine, salt, pepper and garlic overnight.
- Fry chicken in frying pan until cooked.
- Pat off excess grease and place breasts on a cookie sheet.
- Place two slices of bacon on each breast and then top with two slices of cheese on each.
- Place finished breasts in oven at 350 until cheese melts.
- YUMM!
CHRISTINA'S SALAD
Delicious summer salad. Perfect balance of sweet and savory. If dressing separates, shake again before using.
Provided by Christina
Categories Salad Vegetable Salad Recipes
Time 1h15m
Yield 8
Number Of Ingredients 12
Steps:
- Place sugar, balsamic vinegar, sesame seeds, poppy seeds, shallots, Worcestershire sauce, and paprika in a container with a tight-fitting lid; shake until mixed well. Add oil and shake to mix. Refrigerate for flavors to blend, 1 hour.
- Combine spinach, strawberries, pecans, and goat cheese in a bowl. Add dressing; toss to coat.
Nutrition Facts : Calories 282.5 calories, Carbohydrate 22.6 g, Cholesterol 5.6 mg, Fat 20.9 g, Fiber 2.1 g, Protein 3.8 g, SaturatedFat 3.8 g, Sodium 69 mg, Sugar 19.6 g
CHRISTMAS DAY CHICKEN
I've been fixing this delicious chicken for Christmas dinner for over 10 years. It's convenient since you refrigerate it overnight, then simply coat with crumbs and bake. It comes out crispy on the outside and tender and juicy on the inside. -Marcia Larson, Batavia, Illinois
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- Place the chicken in 2 large shallow bowls. In another bowl, combine the sour cream, lemon juice, Worcestershire sauce and seasonings. Pour over chicken; turn to coat. Cover and refrigerate overnight., Preheat oven to 350°. Drain and discard marinade. Coat chicken with cracker crumbs; place in 2 greased 13x9-in. baking dishes. , Combine oil and butter; drizzle over chicken. Bake, uncovered, until a thermometer reads 165°, 30-35 minutes.
Nutrition Facts : Calories 324 calories, Fat 22g fat (8g saturated fat), Cholesterol 83mg cholesterol, Sodium 464mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 0 fiber), Protein 24g protein.
CARYN'S CHICKEN
This is a scrumptious low-fat recipe that I get asked to cook again and again! I am Australian so the recipe hails from here, but the only difference is you call a skillet what we call a frypan! If desired, serve Caryn's Chicken with a crisp green salad.
Provided by Caryn
Categories Healthy Chicken Breasts
Time 20m
Yield 4
Number Of Ingredients 4
Steps:
- Hit the chicken fillets with a tenderizing mallet until they are slightly thinned out.
- Put the orange juice, green onions and black pepper into a skillet over medium heat. Don't cook over high heat, or the juice will burn and go bitter.
- Poach the chicken in the juice mixture until it is firm and the juices run clear. This usually takes about 10 minutes, depending on the thickness of the filets. Place the chicken on a serving plate and pour some of the juice mixture on top. Serve.
Nutrition Facts : Calories 250.3 calories, Carbohydrate 29.9 g, Cholesterol 67.2 mg, Fat 3.1 g, Fiber 6.2 g, Protein 27 g, SaturatedFat 0.8 g, Sodium 59.2 mg, Sugar 23.7 g
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