Onion Crusted Chicken With Spicy Tomato Pepper Sauce With Cheddar Biscuits And Green Beans Recipes

SPICY ITALIAN CHICKEN CASSEROLE

Steps:

• Use a small knife to prick 5 or so gashes into the skin of the chicken. Sprinkle each side with salt and pepper.
• Place chicken skin side down in a cold large non stick skillet, then turn stove onto medium high. As it heats up, the fat under the skin will start to melt through the holes in the skin.
• Cook for 4 - 5 minutes or until the skin is golden and crispy. Turn the chicken and cook the other side for 3 minutes.
• Remove chicken onto a plate, discard fat (don't scrape the pan) then return to the stove.
• Add oil, garlic and onion. Cook for 1 minute, then add capsicum. Cook for 2 minutes then add wine. Bring to a simmer and stir, scraping the pan to get those golden bits mixed in.
• Once most of the wine is evaporated and it doesn't smell winey anymore, add the tomato, water and pepper flakes. Stir, bring to a simmer, adjust heat so it's bubbling energetically but not rapidly (and not slowly).
• After 5 minutes (or so), stir through olives and capers. Taste the sauce and add salt and pepper.
• Then place chicken into the sauce, being careful not to submerge the skin. Cook for another 5 minutes.
• Sprinkle over parsley. Serve with crusty bread, or use half the sauce to toss through / pour over pasta and the other half to serve with chicken (see photos in post).

CRISPY ONION CHICKEN

Steps:

• In a shallow bowl, combine butter, Worcestershire sauce, mustard, garlic salt and pepper. In another shallow bowl, place 1/2 cup crushed onions. Dip chicken in butter mixture, then coat with onions. , Place in a greased 9-in. square baking pan. Top with remaining onions; drizzle with any remaining butter mixture. Bake, uncovered, at 350° for 30-35 minutes or until a thermometer reads 170°.

ONION-CRUSTED CHICKEN WITH SPICY TOMATO PEPPER SAUCE WITH CHEDDAR BISCUITS AND GREEN BEANS

Steps:

• Before You Cook If using any fresh produce, thoroughly rinse and pat dry Move oven rack to middle position Turn oven on to 400 degrees. Let preheat, at least 10 minutes Set goat cheese on counter to soften Prepare a baking sheet with foil and cooking spray Ingredient(s) used more than once: shredded cheese Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F Customize It Instructions If using pork chops, bake biscuits alone, 5 minutes. Follow same instructions as chicken in Steps 2 and 3, searing until browned, 2-3 minutes per side, then roasting until biscuits are cooked through and pork reaches minimum internal temperature, 6-8 minutes. Rest, 3 minutes. If using ribeye, bake biscuits alone, 5 minutes. Follow same instructions as chicken in Steps 2 and 3, searing until browned, 2-3 minutes per side, then roasting until biscuits are cooked through and steak reaches minimum internal temperature, 5-7 minutes. Rest, 3 minutes. Halve to serve. 1 Prepare the Ingredients Core tomatoes and cut into 1/2" dice.Trim ends off green beans.Mince garlic.Pat chicken dry. 2 Sear Chicken and Make Biscuit Dough Place a large non-stick pan over medium-high heat. Add 1 tsp. olive oil and chicken to hot pan and cook until browned, 2-3 minutes per side.Transfer chicken to one half of prepared baking sheet and top evenly with softened goat cheese. Reserve pan; no need to wipe clean.While chicken cooks, combine biscuit mix, 3/4 the shredded cheese (reserve remaining for topping), and 1/4 cup water in a mixing bowl. Stir until a thick and tacky dough forms. If too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached. 3 Bake the Biscuits and Chicken Spoon four evenly-sized dough dollops onto empty half of baking sheet, leaving 3" space in between. Top with remaining shredded cheese.Bake in hot oven on middle rack until biscuits are cooked through and chicken reaches a minimum internal temperature of 165 degrees, 10-15 minutes.Carefully remove from oven and top chicken with crispy onions, pressing gently to adhere. Baking sheet will be hot! Use a utensil.While chicken and biscuits bake, make sauce. 4 Make the Sauce Return pan used to cook chicken to medium-high heat and add 1 tsp. olive oil. Add tomatoes to hot pan and stir occasionally until they release juices, 2-3 minutes.Add seasoning blend and stir often until combined, 2-3 minutes.Add jalapeño jelly and stir constantly, 1 minute.Remove from burner and transfer to another mixing bowl. Set aside. Wipe pan clean and reserve. 5 Cook Green Beans and Finish Dish Return pan used to cook sauce to medium-high heat and add 2 tsp. olive oil. Add garlic and cook, 30 seconds.Add green beans and cook, 1 minute.Add 1/4 cup water, 1/4 tsp. salt, and a pinch of pepper. Cover, and stir occasionally until tender, 6-8 minutes.Remove from burner.Plate dish as pictured on front of card, topping chicken with sauce. Bon appétit!

SPICY CHICKEN AND PEPPERS

Steps:

• In a large nonstick skillet, cook the chicken, green peppers, onion and garlic in oil until chicken juices run clear. Stir in the tomato sauce, tomatoes and seasonings. Bring to a boil. Reduce heat; cook, uncovered, for 5 minutes or until thickened. Serve over noodles. Sprinkle with parsley.

TENDER ONION BAKED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken in a 9x13 inch baking dish. Pour melted margarine over the chicken strips. Season with salt and pepper, and sprinkle with dry onion soup mix.
• Bake 40 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

BAKED CHICKEN AND ONIONS

Steps:

• Preheat oven to 450 degrees. Place sliced onions and chicken pieces in a 9-by-13-inch baking dish or roasting pan. Drizzle with vegetable oil; season with coarse salt and ground pepper. Toss to coat.
• Arrange chicken, skin sides up, on top of onions; sprinkle with paprika.
• Bake, tossing onions and basting chicken occasionally, until juices run clear when chicken is pierced with the tip of a sharp paring knife, 35 to 40 minutes. Serve hot.

BRAISED CHICKEN THIGHS WITH TOMATOES, PEPPERS AND ONIONS

Steps:

• Place a large Dutch oven over medium-high heat and add a film of olive oil. Sprinkle the chicken on both sides with salt and pepper and then add to the pan skin-side down. Cook without moving too much until golden brown and crisp, 5 to 6 minutes. Flip and brown on the other side for 1 to 2 minutes. Remove to a plate and set aside.
• Drain half of the fat from the pan and then place it back over the heat. Add the sausage to the pan, breaking it up as you add it. Brown for 1 to 2 minutes while continuing to break it up with the back of a spoon. Stir in the onions, peppers and garlic with a pinch of salt and cook until the onions begin to soften, about 3 minutes. Season with salt and pepper and then add the tomatoes, chicken stock and oregano, scraping the bottom of the pan for brown bits.
• Nestle the chicken back in, cover and cook until the chicken is cooked through and the sauce has thickened, 20 to 30 minutes.
• Stir in the vinegar and parsley and serve.

SPICY CHICKEN

Steps:

• Heat large saucepan or Dutch oven over medium heat; add 2 tablespoons butter. Cook and stir onion and garlic until tender, 2-3 minutes. Stir in the broth, tomato sauce, green onions, Worcestershire sauce, thyme, cayenne and hot pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes., Meanwhile, in a large shallow bowl, combine the salt, garlic powder, pepper, basil and cumin; mix well. Add chicken and toss to coat. Heat a large skillet over medium-high heat. Add remaining butter; cook chicken, in batches, until no longer pink. Add chicken to tomato sauce; simmer for 10 minutes., Cook pasta according to package directions; drain. Top with chicken mixture. Garnish with sour cream.

CHICKEN WITH SPICY TOMATO SAUCE

Steps:

• Puree first 9 ingredients in blender.
• Heat oil in heavy large skillet over high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet; sauté until brown, about 2 minutes per side. Add sauce from blender. Reduce heat to medium. Simmer uncovered until chicken is cooked through, turning chicken over once, about 10 minutes. Using tongs, transfer chicken to work surface. Continue to simmer sauce until slightly thickened, about 5 minutes longer. Season sauce with salt and pepper.
• Cut chicken crosswise into thin slices. Return to sauce and heat through.

EASY ONION CRUSTED CHICKEN BREASTS

Steps:

• Preheat oven to 350 degrees.
• In a bowl, combine butter (melted), Worcestershire sauce, mustard and pepper. Mix all ingredients together until combined.
• Lightly crush the entire can of French Fried Onions and put into a shallow pan.
• Coat all the Chicken Breasts with butter mixture.
• Place chicken breasts one at a time in crushed Onions and press down to coat/stick the onions to the chicken, turn over and press again, pat onions against all sides of the Chicken breasts.
• Place chicken in a lightly greased 13-by-9-inch baking dish - if any crushed Onions remain, mound them equally on top of the chicken breasts.
• Bake for 30 to 35 minutes or until chicken is cooked through.