Cocorico Chicken 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 WITH FORTY CLOVES OF GARLIC

Steps:

• In a saucepan blanch garlic cloves in boiling water to cover for 3 to 4 minutes. Drain and peel. Sprinkle chicken inside and out with salt and pepper. Rub outside of chicken with butter and truss. Spread a flameproof baking dish with softened butter and arrange the chicken on 1 side. Roast in lower third of a preheated 425 degree for 10 minutes. Turn and roast, on the other side, basting, for 10 minutes. Reduce heat to 375, turn breast side up and add garlic. Roast for 20 minutes more, or until juices run clear. Transfer chicken to platter stand for 5 minutes, remove truss strings. Transfer garlic to platter. Keep warm covered. Add 1/2 cup wine to pan and deglaze. Pour into saucepan and reduce to 2 tablespoons. Add 1 cup chicken stock and reduce to 1/2 cup. Remove pan from heat and swirl in tablespoons softened unsalted butter and add lemon juice to taste. Garnish with parsley.

CHICKEN WITH GARLIC POTATOES AND ASPARAGUS

Steps:

• Put a rimmed baking sheet on the lowest oven rack and preheat to 425 degrees F. Toss the potatoes and garlic cloves with 1 tablespoon olive oil, 1/4 teaspoon salt and a few grinds of pepper in a bowl; set aside.
• Season the chicken with 1/2 teaspoon salt and a few grinds of pepper. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chicken; cook until browned, 1 1/2 to 2 minutes per side. Transfer to the hot baking sheet. Scatter the potatoes and garlic around the chicken; reserve the bowl. Bake until the chicken is just cooked through, about 5 minutes. Transfer the chicken to a plate and tent with foil; leave the potatoes and garlic on the baking sheet.
• Add the asparagus and tomatoes to the reserved bowl; toss with the remaining 1 tablespoon olive oil and 1/4 teaspoon salt. Add to the baking sheet with the potatoes. Bake until the vegetables are tender and the tomatoes start to burst, 13 to 15 minutes.
• Remove the baking sheet from the oven; switch the oven to broil. Toss the parmesan, parsley and lemon zest in a small bowl. Nestle the chicken in the vegetables and sprinkle everything with the parmesan mixture. Broil until golden, 1 to 2 minutes.