Georgias Grilled Chicken Recipes

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CHICKEN GEORGIA



Chicken Georgia image

By Paul Deen. This is good and simple. Serve it over rice, potatoes, or grits. I like to use seasoned salt and add some garlic powder to the chicken. It's also good with a splash of worchestershire sauce added to the mushrooms.

Provided by Punky Julster

Categories     Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

4 tablespoons butter
4 boneless skinless chicken breasts
1 cup fresh mushrooms, sliced
2 tablespoons minced shallots
1/4 teaspoon salt
1/4 teaspoon pepper
4 ounces mozzarella cheese, fine shredded

Steps:

  • Melt butter over medium heat.
  • Add mushrooms and shallots and sprinkle with salt and pepper.
  • Cook 10 minutes.
  • Add chicken and cook 10 minutes on each side, or until no longer pink in the middle.
  • Transfer chicken to a platter and sprinkle with cheese.
  • Top with mushroom mixture.
  • Cover and let stand for 5 minutes or until cheese melts.

Nutrition Facts : Calories 329.3, Fat 21, SaturatedFat 11.7, Cholesterol 128.5, Sodium 563.2, Carbohydrate 2.1, Fiber 0.2, Sugar 0.7, Protein 32.1

GEORGIA CHICKEN WITH PEACH SAUCE



Georgia Chicken With Peach Sauce image

From Ontario Chicken Lover (Wing Magazine). The picture looked so scrumptious I had to try it. If you think it is strange, or you won't like this (as I thought) I would recommend trying this anyway. My girls gobbled it up, and my husband loved it as well. We served it with white rice.

Provided by Steph_40135

Categories     Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

4 skinless chicken breasts, bone-in or 8 chicken thighs
1/2 cup flour, seasoned with
salt and pepper, to taste (remove and reserve 2 TBSP for sauce)
2 tablespoons olive oil or 2 tablespoons canola oil
1 (28 fluid ounce) can sliced peaches
1 cup orange juice
3 tablespoons brown sugar
2 tablespoons vinegar
1 teaspoon dried basil leaves or 2 tablespoons chopped fresh basil
1 teaspoon fresh ginger, minced
1 teaspoon nutmeg
1 -2 clove garlic, minced

Steps:

  • Dredge chicken in seasoned flour, shake off and lay on wire rack to dry, abot 10 minutes.
  • Heat oil in deep sided saute pan, until it is quite hot.
  • Cook chicken, turning to brown evenly, about 3-5 minutes.
  • Remove chicken to paper towel to drain.
  • There should be 1 TBSP of oil in pan, if not, add a little more.
  • Reduce heat to medium and whisk reserved peach and orange juices until smooth.
  • Stir in remaining ingredients, bring to a boil, cook 3 minutes.
  • Add chicken to pan, cover and continue to cook until chicken is longer pick in center, about 25 minutes.
  • Add peach slices and heat through.

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  • Prep. An hour or three before cooking, split the chicken in half by cutting it with heavy shears. Dig out all that brown goop nestled along the spine (kidneys). In fact, I usually just remove the spine, rinse out the kidneys, toss the spine in a bag, and save it for making stock.
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  • Cook. Put the meat in the smoker or on the indirect side of the grill. Add less wood than you normally do. Resist the urge to add more. After you've tasted it you can decide if you want to use more wood next cook. But chicken doesn't need much smoke. Cook for about 1.5 to 2 hours or until the temperature in the thickest part of the meat without touching bone is 165°F.


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