Mirjs Oven Bag Figgy Chicken Recipes

STICKY FIGGY CHICKIE (STUFFED CHICKEN BREAST)

Steps:

• Preheat the oven to 350 degrees F.
• Butterfly the chicken breast and pound it out until flat, then season both sides with salt and pepper, to taste.
• In a large saute pan over medium-high heat, add 1 tablespoon of the olive oil and the sausage. Break up the sausage and cook until browned. Remove the sausage from the pan to a bowl. Add the mushrooms to the hot pan, season with salt, to taste and saute until soft. When soft, add the figs and saute for 2 to 3 minutes. Season with salt and pepper to taste, then remove from heat and cool. Add the sausage back into the pan and stir the mixture until combined.
• Add the sausage filling to flattened chicken on the side closest to you. Roll chicken like a cigar tucking it tightly at each roll. Tie with kitchen string or secure with toothpicks.
• Heat the remaining oil in an oven-proof saute pan over medium-high heat. Add the chicken and sear it on all sides until golden brown. Transfer the pan to the oven and bake for 10 minutes. Remove the chicken from the oven and pour off the grease from the pan. Brush the chicken with honey or maple syrup and truffle oil and serve.

OVEN-BAKED "FRIED" CHICKEN

Steps:

• Preheat oven to 400 degrees F.
• Coat a large baking sheet with cooking spray.
• In a resealable plastic bag or shallow dish, combine oats, garlic powder, onion powder, mustard powder, paprika, oregano, thyme, salt, and pepper. Mix well and set aside.
• Brush each chicken breast with Dijon mustard. Add chicken to oat mixture with tongs and turn to coat both sides. Transfer chicken to prepared baking sheet and spray with cooking spray.
• Bake 30 minutes, until golden brown and cooked through. Serve with peas.

MIRJ'S HEART-ATTACK-ON-A-PLATE CHOPPED CHICKEN LIVER

Steps:

• Cook the livers until done in any way you prefer.
• I grill them under the broiler.
• Chop the onions medium-coarsely and fry in the oil until browned, but not burnt.
• You have to babysit the onions, constantly stirring, so they don't burn.
• This can take some time, pull up and chair with a good book, or do other things but keep an eye (and nose) out for the onions.
• With the steel knife, grind the livers in a food processor.
• Add the hard-boiled eggs and give it another whirl until they are incorporated with the liver.
• Add the onions and any extra oil from the bottom of the pot.
• Scrape every last bit of onion into the food processor bowl, this is where the major flavor comes from.
• Add salt and pepper to taste.
• You can also add any other spices that you like, but this detracts from the traditional flavor of Jewish chopped liver.
• Whirl everything around in the food processor until it reaches the consistency you want.
• Some people prefer it coarse, some like it very fine, almost pate-like.
• Scrape the chopped liver into a serving bowl and chill in the fridge for at least 2 hours.
• Serve with crackers or challah.
• Try to avoid the temptation to just shovel it into your mouth with a spoon directly from the bowl.

QUICK AND EASY BAKED CHICKEN IN A BAG

Steps:

• Mix all liquids into a large bowl well, place in fridge. Next, slice yellow pepper into strips, dice onion and cut garlic into to small chunks, mix all together. Set aside.
• Clean chicken and season both sides with hickory smoke salt, pepper, cilantro. ( if using sprigs lay atop of chick once in bag).
• Take bowl out of fridge and cover both sides of chicken and place in bag, do this with all pieces of chicken. Pour remaining sauce atop of chicken.
• Add vegetables on top of Chicken and close the bag.
• Bake at 350 Degrees for 1.5 hours or until done.

OVEN FRIED CHICKEN IV

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place a cooling rack on top of a large cookie sheet. Spray the rack with vegetable cooking spray.
• In a medium bowl, mix together sour cream and minced garlic. In another bowl, stir together the cornflake crumbs, rosemary, sage, garlic powder, salt and pepper. Coat the chicken with the sour cream mixture, then roll in the cornflake mixture. Arrange chicken pieces on top of the cooling rack.
• Bake for 1 hour in the preheated oven, until meat is no longer pink, and juices run clear.

GRILLED CHICKEN WITH FIGGY BARBECUE SAUCE

Steps:

• Heat grill or grill pan over high heat.
• Season chicken with salt and pepper on all sides and place on grill. Grill chicken until cooked through, about 8 to 10 minutes per side.
• Brush barbecue sauce on cooked chicken and grill for 1 minute more on each side. Serve remaining barbecue sauce on the side.

MIRJ'S OVEN BAG FIGGY CHICKEN

Steps:

• Preheat the oven to 375 degrees F.
• Clean (and skin, if preferable) the chicken.
• Place it in the oven bag.
• Add the fig jam.
• Add the salt and pepper.
• Tie a knot in the bag.
• Moosh the jam around until the chicken is completely coated.
• Place in a roasting dish.
• Roast in the oven for 1 hour, turning the bag over halfway through.
• Remove the chicken from the oven and let rest for about ten minutes.
• Cut open the bag, remove the chicken and cut into serving pieces.
• Top with the juices in the bag.