GOLD COIN CHICKEN
Bread discs topped with spicy chicken mixture sprinkled with sesame seeds and deep fried till perfection.Chicken gold coin. it is a chinese style gold coin made with chicken. this yummy lip smacking gold coin waters your mouth and it is a perfect snack for a party.
Provided by Vahchef
Time 20m
Number Of Ingredients 0
Steps:
- In a bowl add minced chicken, add chopped green chilly, chopped garlic, salt, spring onions, chopped coriander leaves, and add beaten egg, mix it well. Cut rounds from the bread slices using a cutter or a lid. Take the mixture put it on the bread slice, sprinkle sesame seeds top of this apply egg wash and deep fry in the oil on a medium flame till golden. Serve this hot with your favorite sauce.
Nutrition Facts : Calories 234, Fat 14, Protein 27, Cholesterol 88, Sodium 82
GOLD COIN CHICKEN
Make and share this Gold Coin Chicken recipe from Food.com.
Provided by dicentra
Categories Chicken Thigh & Leg
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In large frypan, place butter and melt over medium heat. Add chicken, sprinkle with salt, garlic powder and pepper and cook about 8 minutes or until chicken is brown on all sides.
- Remove chicken to 7 x 10 baking pan in single layer.
- To frypan, add molasses, orange juice, onion and gingerroot. Stir until heated through and well blended.
- Brush mixture generously over chicken, cover and bake in 375°F oven 30 minutes.
- In medium saucepan, place a small amount of water and carrots. Cover and steam about 5 minutes or until crispy tender. Drain.
- Baste chicken again with molasses-orange glaze, return to oven uncovered and bake about 10 minutes more or until fork can be inserted in chicken with ease.
- Add drained carrots to frypan and stir gently until carrots are well coated with glaze.
- To serve, arrange chicken on serving platter and place carrot "coins" as a border around chicken. Sprinkle with chopped parsley and garnish with parsley sprigs.
Nutrition Facts : Calories 331.5, Fat 11.4, SaturatedFat 5.1, Cholesterol 129.8, Sodium 206.8, Carbohydrate 28.8, Fiber 1.9, Sugar 21.1, Protein 28.3
BLACK AND GOLD CHICKEN WITH DIRTY RICE AND BLACK BEAN AND CORN SALSA
Provided by Food Network
Categories main-dish
Time 2h40m
Yield 4 to 6 servings
Number Of Ingredients 30
Steps:
- Break down chickens to get 4 breasts on the bone (with skin) and 4 leg-thigh pieces. Trim all fat and skin from the carcasses and hack into small pieces.
- In a small bowl, combine chili powder, ground cumin, fennel pollen, white pepper, and fine salt. Rub all over chicken breasts, cover and keep refrigerated.
- Preheat an outdoor grill for indirect grilling. Season chicken legs with salt and pepper, wrap in aluminum foil to form a pouch. Grill away from the heat source until chicken is very tender, about 1 hour.
- Place the chicken bones, dried mushrooms, carrots, celery, onion and salt in cheesecloth and tie off with twine. Add beer and water to stock pot and toss in tied up bones. Bring to a boil and lower to a simmer. Simmer for 2 hours. Remove tied up bones.
- After the legs have cooked for 1 hour, remove from grill. Discard skin and bones, shred chicken meat and set aside. Place dry rubbed chicken breast on grill skin side down over direct heat. Grill chicken, turning once, until cooked through about 5 to 6 minutes per side. Meanwhile, in a saucepan, heat Barbecue Sauce to simmering. Stir in leg meat.
- When the dish is 5 minutes away from finished, measure out 4 cups hot stock into a clean saucepan. Return to simmer, add white rice, cover and remove from heat. Let sit 5 minutes, then fluff with a fork.
- Slice chicken breast, serve over rice with leg meat and Corn and Black Bean Salsa.
- Combine all ingredients in a large bowl.
- In a mixing bowl, toss all of the ingredients together and let sit for 1 hour.
'LIQUID GOLD' CHICKEN BROTH
Provided by Food Network
Time 17h20m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat the olive oil in a large soup pot over medium heat. Add the crushed garlic cloves and saute for 2 minutes, until garlic is golden. Add the onions, carrots, and celery. Season the vegetables with sea salt and freshly ground pepper. Saute for about 8 minutes. Cut the organic chicken and chicken bones into pieces. Really hack into it so that the bones and marrow are exposed. Add the chicken pieces and pint of chicken bones to the pot. Fill the pot with water until it just covers all the chicken, and bring to a boil. Tie the parsley, celery leaves, bay leaf, thyme, and tarragon into a bouquet using butcher's twine or kitchen twine. Add the bouquet to the pot along with the black peppercorns. Once the broth has begun to boil, bring the heat down to medium-low. Partially cover, and let the broth simmer for 2 to 3 hours. Strain the chicken broth through cheesecloth. Hand-pick the good chicken meat and set it aside.
GOLD COIN CHICKEN
Provided by Recipe by National Chicken Council
Categories Main Course
Yield Yield: 4 servings
Number Of Ingredients 12
Steps:
- In large frypan, place butter and melt over medium heat. Add chicken, sprinkle with salt, garlic powder and pepper and cook about 8 minutes or until chicken is brown on all sides. Remove chicken to 7 x 10 baking pan in single layer. To frypan, add molasses, orange juice, onion and gingerroot. Stir until heated through and well blended. Brush mixture generously over chicken, cover and bake in 375°F. oven 30 minutes. In medium saucepan, place a small amount of water and carrots. Cover and steam about 5 minutes or until crispy tender. Drain. Baste chicken again with molasses-orange glaze, return to oven uncovered and bake about 10 minutes more or until fork can be inserted in chicken with ease. Add drained carrots to frypan and stir gently until carrots are well coated with glaze. To serve, arrange chicken on serving platter and place carrot "coins" as a border around chicken. Sprinkle with chopped parsley and garnish with parsley sprigs.
GARLIC CHICKEN
Simple to make, just dip and bake! Garlicky goodness in a breaded chicken dish. Yum!
Provided by Anonymous
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Heat olive oil and garlic in a small saucepan over low heat until warmed, 1 to 2 minutes. Transfer garlic and oil to a shallow bowl.
- Combine bread crumbs and Parmesan cheese in a separate shallow bowl.
- Dip chicken breasts in the olive oil-garlic mixture using tongs; transfer to bread crumb mixture and turn to evenly coat. Transfer coated chicken to a shallow baking dish.
- Bake in the preheated oven until no longer pink and juices run clear, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 300.4 calories, Carbohydrate 5.7 g, Cholesterol 72.8 mg, Fat 16.8 g, Fiber 0.3 g, Protein 30.3 g, SaturatedFat 3.1 g, Sodium 261.2 mg, Sugar 0.3 g
GOLDEN CARROT COINS
Once you try this simple yet scrumptious side dish, you'll never serve plain carrots again!-Erlene Cornelius, Spring City, Tennessee
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, melt butter. Stir in the broth, sugar, salt and pepper; bring to a boil. Add carrots. Return to a boil. Reduce heat; cover and simmer for 8-10 minutes or until carrots are crisp-tender. Stir in parsley and lemon juice. Serve with a slotted spoon.
Nutrition Facts : Calories 102 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 773mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 3g fiber), Protein 1g protein.
THIRTEEN COINS BREAST OF CHICKEN PARMIGIANA
This is from a restaurant in the Seattle area. It's very quick to make, and I cheat by using a bottled alfredo sauce. Serve with pasta on the side.
Provided by lazyme
Categories Chicken Breast
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Season chicken with salt, pepper, and garlic. Dip in beaten eggs and dredge in Italian Bread crumbs. Lightly brown in butter (clarified butter is really the best for this).
- Remove from pan and place in a 350ºF oven with 2 slices of Mozzarella cheese on each breast. Leave in oven until cheese is lightly browned. Add cream sauce to remainder left in frying pan.
- When cream sauce is hot, place a ladle of the sauce onto the plate, and then place one chicken breast on top. Sprinkle with grated Parmesan cheese.
Nutrition Facts : Calories 581.5, Fat 35.3, SaturatedFat 15.9, Cholesterol 320.9, Sodium 1170, Carbohydrate 16.2, Fiber 0.7, Sugar 4.8, Protein 47.9
EDIBLE POT 'O GOLD RECIPE BY TASTY
Take your taste buds on a journey to the end of the rainbow. Personal brownie bowls filled with homemade butterscotch pudding and topped with edible gold coins mean these pots 'o gold have us feelin' lucky.
Provided by Betsy Carter
Categories Desserts
Time 1h10m
Yield 6 servings
Number Of Ingredients 35
Steps:
- Make the butterscotch pudding: In a large bowl, whisk together the egg yolks and cornstarch until smooth.
- In a medium pot fitted with a candy thermometer, combine the dark brown sugar, water, vanilla, and kosher salt. Bring to a boil over medium heat and cook until the mixture reaches 240°F (115°C). While whisking constantly, slowly pour in the milk and cream. Return to a boil.
- Once the cream mixture is steaming (but not boiling), remove the pot from the heat. Gradually pour the cream mixture into the egg yolk mixture, whisking between additions, to temper the eggs.
- Strain the custard through a fine-mesh sieve back into the pot and cook, whisking frequently, until thickened and beginning to bubble, 5-10 minutes.
- Transfer the pudding to a clean large bowl. Add the cubed butter and flaky sea salt and mix with an immersion blender or electric hand mixer on the lowest speed until smooth, about 2 minutes.
- Cover the bowl with plastic wrap, pressing it directly against the surface of the pudding to prevent a skin from forming. Transfer to the refrigerator to chill while you make the brownies.
- Preheat the oven to 350°F (180°C).
- In a large, microwave-safe bowl, combine the chocolate and butter. Microwave in 30-second intervals until melted and smooth. Let cool for 5 minutes.
- Whisk the sugar into the chocolate mixture until well combined and starting to dissolve. Add the eggs, 1 at a time, whisking between each addition to incorporate, then whisk in the vanilla.
- In a medium bowl, whisk together the flour, cocoa powder, espresso powder, and salt.
- Fold the dry ingredients into the wet ingredients until well incorporated.
- Grease the cups of a 6-cup jumbo muffin tin with nonstick spray. Grease the bottom of the other muffin tin.
- Pour the brownie batter into the greased muffin cups until halfway full. Place the muffin tin with the greased bottoms over the filled muffin tin, pressing down gently until the batter just reaches the top of each cup.
- Bake the brownie cups for 35-40 minutes, until the edges appear crispy and the centers no longer look gooey (lift the top muffin tin to check). Remove the top tin and let the brownie cups cool completely.
- Make the rainbow arches: Line a baking sheet with parchment paper.
- Add each color of candy melts to a separate small, microwave-safe bowl. Microwave in 30-second intervals until completely melted and stir until smooth.
- Transfer each color to a piping bag or resealable zip-top bag. Snip a small hole at the tip of each piping bag.
- Starting with the red candy melts and continuing with the orange, yellow, green, blue, and purple, pipe 6 small rainbow arches onto the prepared baking sheet. Let harden for at least 5 minutes, then use an offset spatula or butter knife to carefully release the rainbow arches from the parchment.
- Make the grass: In a medium bowl, mix together the shredded coconut and green food coloring until evenly colored. Spread the grass on a serving platter.
- Make the toppings: Using a small paintbrush, dust the yellow cookies on both sides with the edible gold dust to create gold coins.
- Using the remaining melted yellow chocolate to fill the tops of the mini caramel-filled chocolates. Top with gold sprinkles to make mini pots of gold.
- Assemble the pots of gold: Transfer the butterscotch pudding to a piping bag fitted with an open star tip.
- Remove the brownie cups from the pan and place atop the coconut grass.
- Pipe the butterscotch pudding into the brownie cups. Pipe whipped cream clouds on one side of the "pot". Top each pot with 1 rainbow arch, 2 gold coins, 3 mini pots of gold, and gold sugar pearls.
- Enjoy!
A GOOD EASY GARLIC CHICKEN
Sprinkle chicken breasts with garlic powder, onion powder and seasoning salt - then sautee and enjoy. Couldn't be easier! Great recipe for quick and easy meal, even for the pickiest eater!
Provided by Julia Green
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Melt butter in a large skillet over medium high heat. Add chicken and sprinkle with garlic powder, seasoning salt and onion powder. Saute about 10 to 15 minutes on each side, or until chicken is cooked through and juices run clear.
Nutrition Facts : Calories 213.8 calories, Carbohydrate 1.7 g, Cholesterol 91.3 mg, Fat 10.1 g, Fiber 0.2 g, Protein 27.6 g, SaturatedFat 5.9 g, Sodium 368.1 mg, Sugar 0.5 g
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