Jens Famous Chicken Recipes

PERUVIAN-STYLE ROAST CHICKEN WITH GREEN SAUCE

Peruvian-Style Roast Chicken with Green Sauce image

Tender and juicy Peruvian-style roast chicken with a spicy, luscious green sauce.

Provided by Jennifer Segal (Green Sauce adapted from The Serious Eats Food Lab by J. Kenji López-Alt)

Categories Dinner

Time 2h

Yield 4

Number Of Ingredients 19

Ingredients

3 tablespoons extra virgin olive oil
¼ cup lime juice, from 2 limes
4 large garlic cloves, roughly chopped
1 tablespoon kosher salt
2 teaspoons paprika
1 teaspoon black pepper
1 tablespoon cumin
1 teaspoon dried oregano
2 teaspoons sugar
4 pound whole chicken
3 jalapeño chili peppers, seeded if desired (I use about half the seeds for a medium-hot sauce), and roughly chopped (see note)
1 cup packed fresh cilantro leaves
2 cloves garlic, roughly chopped
½ cup mayonnaise, best quality such as Hellmann's
¼ cup sour cream
1 tablespoon fresh lime juice, from one lime
½ teaspoon salt
⅛ teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil

Steps:

Combine all of the ingredients except the chicken in a blender or mini food processor, and blend until smooth. Remove the giblets from the inside of the chicken and pat the outside of the chicken dry with paper towels; place in a bowl, breast side up with the legs facing you. Using the handle of a wooden spoon or your fingers, loosen the skin from the flesh over the breasts and legs, being careful not to tear the skin or push all the way through (you want the marinade to stay inside the bird). Spoon about ⅔ of the marinade evenly underneath the skin, and spread the remaining ⅓ evenly over the skin. Marinate the chicken in the refrigerator for at least 6 hours or overnight.
Adjust the oven rack to the lower-middle position, and preheat the oven to 425 degrees. Line a roasting pan with aluminum foil for easy clean-up. Spray a rack (preferably a v-shape) with non-stick cooking spray and place the chicken on top. Tie the legs together with kitchen string. Roast for 20 minutes, until the skin is golden. Turn the heat down to 375 degrees, and continue to roast for about an hour and ten minutes more, or until the juices run clear when you cut between the leg and thigh. (Keep an eye on it -- if it's browning too quickly, cover it loosely with foil.) Tent the chicken with foil and let rest for about 20 minutes. Tilt the chicken over the roasting pan to release the juices, then transfer to a cutting board. Carve the chicken and serve with green sauce.
Combine all of the ingredients except the olive oil in a blender or food processor and blend into a smooth sauce. With the motor running, open lid and slowly drizzle in olive oil. It will seem very runny at this point but, don't worry, it will thicken up as it sits. Transfer the sauce to a bowl, cover and refrigerate until ready to serve.
Note: Be sure to wash your hands well after handling hot peppers, and do not touch your eyes while working with them.
Note: The nutritional information does not include the green sauce.

Nutrition Facts : Calories 614, Fat 43 g, Carbohydrate 7 g, Protein 49 g, SaturatedFat 10 g, Sugar 3 g, Fiber 1 g, Sodium 694 mg, Cholesterol 340 mg

JEN'S CHICKEN

Jen's Chicken image

Make and share this Jen's Chicken recipe from Food.com.

Provided by J Bowen

Categories Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 thin chicken breasts
Italian salad dressing
1/2 cup chopped onion
1 cup sliced mushrooms
1 chopped red pepper
2 tomatoes, sliced
1 1/2 cups mozzarella cheese

Steps:

Put chicken in a pan with enough salad dressing to cover chicken and cover, till done, drain.
Keep warm.
In another skillet add olive oil to pan and saute onion and mushrooms and red pepper, till tender.
Top chicken with saute mixture, top with sliced tomatoes, then top with cheese.
Put a lid on the chicken till the cheese melts, then serve.

Nutrition Facts : Calories 407.5, Fat 23.1, SaturatedFat 9.4, Cholesterol 126, Sodium 360.6, Carbohydrate 7.5, Fiber 1.9, Sugar 4.5, Protein 41.1

JENNIE'S HEAVENLY SLOW COOKER CHICKEN

Jennie's Heavenly Slow Cooker Chicken image

This is the best chicken slow cooker recipe ever, and I've tried a lot of them. I can't remember where I originally got it from; my version has been tweaked a little. I don't like mushrooms, but the mushrooms in the condensed soup are really big and easy to take out. Serve over hot cooked rice.

Provided by Jennie Hood Flynn

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 4h5m

Yield 4

Number Of Ingredients 6

Ingredients

2 tablespoons butter
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (10.75 ounce) can condensed golden mushroom soup
1 (8 ounce) container chive and onion cream cheese
½ cup dry white wine
4 skinless, boneless chicken breast halves

Steps:

Melt the butter in a saucepan over medium heat, and stir in the salad dressing mix, mushroom soup, cream cheese, and wine until the sauce mixture is hot, smooth and well combined. Place the chicken breasts into the bottom of a slow cooker, and pour the sauce mixture over the chicken. Cover and cook on Low setting until chicken is tender, about 4 hours.

Nutrition Facts : Calories 455.9 calories, Carbohydrate 13 g, Cholesterol 133.3 mg, Fat 28.3 g, Fiber 0.6 g, Protein 26 g, SaturatedFat 17.6 g, Sodium 1671.6 mg, Sugar 7 g