Coffee Marinated Chicken Recipe Recipe For Zucchini

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COFFEE CHICKEN



Coffee Chicken image

Use to make this dish B.C.(before children). It turns out such a pretty color! You can eat it hot or cold and it freezes well.

Provided by Happy Harry 2

Categories     One Dish Meal

Time 2h

Yield 4 serving(s)

Number Of Ingredients 10

1 large roasting chicken, skinned & and visible fat removed, cut-up*
3 teaspoons brown sugar or 3 teaspoons molasses
2 tablespoons rice wine vinegar
1 tablespoon extra virgin olive oil
3 tablespoons light soy sauce
2 tablespoons fresh squeezed lemon juice
1/4 teaspoon fresh lemon zest
1 cup brewed coffee
1/2 cup ketchup
1/2 cup filtered water

Steps:

  • Place all but the chicken into a 5qt.
  • pot with lid.
  • Bring to a boil,stirring frequently.
  • Reduce heat to simmer and reduce to almost half.
  • Stir frequently as this can burn.
  • Let cool,off heat, 20 minutes.
  • Add chicken and blend well.
  • Marinate no more than 30 minutes in cool place.
  • Turn into baking dish and bake uncovered at 350 degrees for one hour.
  • Baste at least three times while baking.
  • * Cut cholestrol down further by using boneless skinless chicken breasts.

CHICKEN AND MARINATED-ZUCCHINI SANDWICH



Chicken and Marinated-Zucchini Sandwich image

This sandwich, made with marinated zucchini ribbons, shredded chicken, toasted almonds, and fresh parsley, makes a tasty lunch or dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 11

1 zucchini
1/4 red onion, thinly sliced
1 tablespoon thinly sliced lemon zest
2 tablespoons fresh lemon juice
2 tablespoons olive oil
Salt and pepper
1 pound chicken cutlets
Handful of chopped toasted almonds
Handful of fresh parsley
1 loaf Italian bread
Romaine lettuce

Steps:

  • Slice 1 zucchini into ribbons with a vegetable peeler. Combine with 1/4 red onion, thinly sliced, 1 tablespoon thinly sliced lemon zest, and 2 tablespoons each fresh lemon juice and olive oil. Season with salt and pepper and let stand 30 minutes.
  • Meanwhile, season 1 pound chicken cutlets with salt and pepper and broil until cooked through. Let cool, then shred and add to marinated zucchini along with a handful of chopped toasted almonds and fresh parsley. Cut 1 loaf Italian bread in half horizontally and hollow out. Make a sandwich with chicken mixture (including juices) and romaine lettuce leaves.

Nutrition Facts : Calories 391 g, Fat 14 g, Fiber 4 g, Protein 31 g

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