Really Lip Smacking Chicken Recipes

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LIP SMACKIN' SMOTHERED CHICKEN



Lip Smackin' Smothered Chicken image

Now this is chicken! You can almost smell the aroma coming from the kitchen now!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 2h

Yield 6

Number Of Ingredients 10

2 tablespoons vegetable oil
1 cut-up whole chicken (3 to 3 1/2 pounds)
1 1/2 teaspoons salt
3/4 teaspoon black pepper
1/2 medium yellow onion, thinly sliced
3 green onions, cut into 1-inch pieces
1 1/2 cups Gold Medal™ all-purpose flour
2/3 cup soy sauce
7 cups hot water
2 teaspoons onion powder

Steps:

  • Heat oil in deep 12-inch skillet over low heat 5 minutes. Sprinkle chicken with salt and 1/2 teaspoon of the black pepper; place in hot skillet. Cover chicken with yellow and green onions.
  • Cook chicken over medium heat 10 minutes; turn chicken. Cook 10 minutes longer or until golden. Reduce heat to low; cook 5 minutes longer. Turn; cook 5 minutes. Remove chicken from skillet. Place in large pot (Dutch oven); set aside.
  • Continue heating skillet over low heat. Stir together flour, 1/3 cup of the soy sauce and 4 cups of the hot water in medium bowl with wire whisk or fork until smooth.
  • Cook flour mixture in hot skillet over medium heat, stirring constantly with wire whisk or fork, until mixture boils and thickens. Stir in remaining water, 1 cup at a time, stirring after each addition, until smooth.
  • Stir in remaining 1/3 cup soy sauce, the onion powder and remaining 1/4 teaspoon black pepper. Pour gravy over chicken in large pot. Reduce heat to low. Cover and simmer 1 hour, stirring occasionally. (Gravy may stick to pot.)

Nutrition Facts : Calories 515, Carbohydrate 28 g, Cholesterol 125 mg, Fiber 1 g, Protein 45 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 2330 mg

LIP SMACKING CHICKEN PILLOWS



Lip Smacking Chicken Pillows image

The presentation and taste is that of a Very Fine Restaurant. Pamper your loved ones with these elegant pillows filled with flavor making them fit for a romantic Valentines evening. Served over a bed of fresh spinach or rice. Don't forget to remove the string or toothpicks.

Provided by Rita1652

Categories     < 60 Mins

Time 45m

Yield 5 serving(s)

Number Of Ingredients 18

1 1/2 lbs chicken breasts, 5 cutlets sliced thin
salt, to taste
pepper, to taste
dried basil, to taste
1/8-1/4 teaspoon cayenne, to taste
1/4 cup pine nuts, toasted and divided in half (optional)
15 baby spinach leaves, washed and dried
5 tablespoons sun-dried tomatoes packed in oil
1 1/2 ounces asiago cheese, cut into 5 strips
1 cup flour
1 egg, whisked
1 tablespoon olive oil
1 tablespoon butter
2 garlic cloves, minced
1/3 cup white wine
1 cup chicken stock
fresh basil
fresh parsley

Steps:

  • Preheat oven to 325°F.
  • Place one chicken breast cutlets between two pieces of clear plastic wrap; working from the center to the edges, pound the chicken lightly with a meat mallet, forming a rectangle about 1/4 inch thick; remove the plastic wrap.
  • Place all cutlets in a single layer on a work surface. Season both sides with salt, pepper, basil and cayenne.
  • Evenly distribute 1/2 the pine nuts (reserving 1/2 for garnish) on the cutlets, top with tomatoes, cheese and spinach leaves.
  • Roll up the chicken securing them up with string or tooth picks into bundles. Repeat with remaining chicken.
  • Coat each bundle with flour then dip into egg then back into flour.
  • Whisk the remaining flour (about 1-2 tablespoons) into 1/4 cup of the chicken stock and set aside.
  • In a large hot skillet cook chicken bundles in butter and oil 5-10 minutes turning until golden brown, adding additional butter if needed. Remove chicken and place in warm oven.
  • Place garlic in pan and saute for 2 minutes. Add 1/3 cup white wine to the garlic to deglaze the pan. Add chicken stock and the flour/stock mixture. Whisk till smooth and thicken if to thick add additional stock. Simmering for 5 minutes.
  • Remove chicken from oven top with sauce and garnish with pine nuts and fresh basil.

Nutrition Facts : Calories 437.9, Fat 20.5, SaturatedFat 6.1, Cholesterol 137, Sodium 228.3, Carbohydrate 24.4, Fiber 1.8, Sugar 1.2, Protein 34.8

LIP-SMACKIN' BBQ CHICKEN



Lip-Smackin' BBQ Chicken image

The kids always say "prepare to lick your lips" when we have friends over for barbecue chicken. I'm proud of this dish, the first recipe I ever created. -Sue Thomas, Spartanburg, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 12 servings.

Number Of Ingredients 12

2 cups ketchup
1 cup cider vinegar
1 cup water
1/4 cup packed brown sugar
1/4 cup reduced-sodium soy sauce
1/4 cup molasses
1/4 cup honey
2 tablespoons prepared mustard
3 teaspoons ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
6 pounds assorted bone-in chicken pieces

Steps:

  • In a large saucepan, combine the first 11 ingredients; bring to a boil. Reduce heat; simmer, uncovered, 1 to 1-1/2 hours or until thickened, stirring occasionally. Remove half of the sauce; reserve for brushing chicken. Keep remaining sauce warm for serving., Grill chicken, covered, over medium heat 25-35 minutes or until juices run clear, turning occasionally and brushing with reserved sauce during the last 10 minutes. Serve with remaining sauce.

Nutrition Facts : Calories 402 calories, Fat 17g fat (5g saturated fat), Cholesterol 104mg cholesterol, Sodium 871mg sodium, Carbohydrate 27g carbohydrate (26g sugars, Fiber 0 fiber), Protein 34g protein.

CHICKEN WITH JESSE'S LIP SMACKING SAUCE



Chicken with Jesse's Lip Smacking Sauce image

Provided by Food Network

Categories     main-dish

Time 2h20m

Yield 8 servings

Number Of Ingredients 25

5 cloves garlic, peeled
2 tablespoons olive oil
One #10 size can catsup
1 large Vidalia onion fine chopped
2 tablespoons soy sauce
1 teaspoon liquid smoke
2 tablespoons Worcestershire sauce
3 tablespoons yellow mustard
One 5-ounce bottle pickapeppa sauce (This contains: mangos, raisins, tamarinds, salt and pepper, tomatoes)
2 tablespoons wine vinegar
2 large juice oranges
1 large lime
2 lemons
1/2 cup brown sugar
3 tablespoons grated horseradish
1 can cola, (recommended Dr. Pepper)
Few dried chiles, to taste
1 tablespoon cayenne pepper, to taste
3 whole chickens, halved
1 cup poultry seasoning
1 large onion
4 cloves garlic
1 can beer
1 stick butter
2 tablespoons cider vinegar

Steps:

  • Place the garlic in cup of boiling water for 3 minutes. Remove and chop fine. Saute the onions in the olive oil over medium-high heat for 5 minutes, until just starting to brown. Remove from the heat and wait 1 minute for the pan to start to cool. Add the chopped garlic, stir, and place mixture in a bowl to cool - never let the garlic hit the hot oil over the fire - this way the garlic will infuse the remaining moisture and not burn and get bitter.
  • In a large stock pot over medium-low heat add the catsup and bring to a slow simmer, always stirring. After 10 minutes add the onions, garlic, soy sauce, liquid smoke, Worcestershire sauce, yellow mustard, pickapeppa sauce, and wine vinegar, and let simmer for another 10 minutes, covered.
  • Cut all the fruit into quarters and squeeze the juice into the pot. Then, add the fruit to the pot, with the brown sugar, horseradish, and Dr. Pepper. Continue to simmer for at least 40 minutes, covered.
  • Add the dried chile peppers and cayenne, turn off heat and let the chiles go to work for about another 20 minutes.
  • Chicken:
  • Add all items to a very large pot of boiling water. Reduce heat, cover with a plate and simmer for 1 hour. Remove from the pot and let cool to room temperature, covered.
  • Your grill should be very hot. We use a smoke box with wet wood chips in the gas grill to add a nice wood flavor (optional). Lightly spray the grill with nonstick spray. Add the chicken and get nice grill marks on both sides. The bbq sauce should be in a large pot that has just been removed from the heat.
  • Very important: Just paint the chicken lightly with the sauce and let it stay on the grill for 1 minute on each side, just to burn the sauce. Remove from the grill and submerge in the hot bbq sauce for a just a second. Put on platter and serve with very sour dough bread and vinegar and oil based cole slaw, cold beer and look out.

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