Olympia Chicken Recipes

HIGH BAR OLYMPIC CHICKEN

Steps:

• Preheat oven to 375 degrees. In a large bowl, whisk the egg whites lightly to a froth. Add the yogurt and whisk to combine. In another large bowl, combine the cornmeal, bread crumbs, cayenne, black pepper, oregano, paprika and salt.
• Dip the chicken breasts in the flour. Then dip them in the beaten egg whites, and finally in the seasoned cornmeal/bread crumb mixture. After breading the chicken, place it on a non-stick cookie sheet or a low sided roasting pan and put it in the oven.
• Cook for 35 minutes or until fully cooked and crispy brown.
• Serve with mashed potatoes blended with skim milk and non-fat sour cream.

OLYMPIA CHICKEN

Steps:

• Preheat oven to 375°.
• In a mixing bowl stir together lemon juice, olive oil & pepper. Set aside.
• Rinse chicken; pat dry.
• Starting at the edge of the breast, slip your fingers between the skin and meat, loosening the skin as you work toward the neck end. With your entire hand under the skin, carefully free the skin around the thigh and leg area up to, but not around, the tip of the drumsticks.
• Using your hands, carefully stuff the feta cheese under the skin, filling the drumstick-thigh area first, working up to the breast. Press gently on the skin to distribute the feta cheese throughout the space underneath the chicken skin.
• Rub the lemon-oil mixture over entire bird.
• Place chicken, breast side up, on a broiler pan.
• Roast uncovered for 1 ¼ - 1 ¾ hours or until drumsticks move easily and meat is no longer pink.
• Remove chicken from oven. Loosely cover with foil and let stand 5 minutes before carefully you cut up chicken.

OLYMPIC SEOUL CHICKEN

Steps:

• Mix together vinegar, soy sauce, honey, and ginger. Set aside.
• Heat oil in large skillete over medium heat.
• Add chicken and cook, turning, about 10 minutes or until brown on all sides.
• Add garlic and red pepper, cook stirring 2 to 3 minutes.
• Add vinegar mixture, cover and cook about 15 minutes or until chicken is fork tender.
• Uncover, cook about 1 to 2 minutes or until sauce is slightly thick.
• Serve with rice.

CREAMY HALIBUT OLYMPIA

Steps:

• Season halibut fillets with salt and pepper.
• Melt butter in a skillet over medium heat; add onion. Cook and stir until translucent, about 5 minutes. Add wine; simmer until slightly reduced but still juicy, about 5 minutes. Pour mixture into the bottom of a baking pan. Place seasoned halibut on top.
• Preheat oven to 350 degrees F (175 degrees C).
• Combine sour cream, mayonnaise, garlic, seafood seasoning, white pepper, paprika, and dill in a bowl. Season with salt. Pour on top of halibut. Sprinkle green onions, panko, and capers on top.
• Bake in the preheated oven until the fish flakes easily with a fork, about 15 minutes.

ROSEMARY CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken breasts in a 9x13 inch glass baking dish with a cover. Add oil, salt, and Cajun seasoning. Mix with your hands until chicken pieces are evenly coated. If using fresh rosemary, chop and sprinkle over chicken. If using dried rosemary, crush with hands and sprinkle over chicken. Using your hands again, mix together coating chicken evenly. Lay diced onions on top of chicken. Cover dish and bake in the preheated oven until onions are caramelized and the chicken is brown and cooked through (juices run clear), about 25 to 35 minutes.