St Brendens Chicken Recipes

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ST. BRENDEN'S CHICKEN



St. Brenden's Chicken image

This is a pesto cream sauce where you make the pesto ahead and freeze in portions to use for another night. I got this recipe from a restaurant in Green Bay called St. Brenden's. I usually make this on a Saturday afternoon when I have some free time (and freeze it all), but I have made it on a week night and only froze two portions. Triple the pesto ingredients and use one portion tonight; freeze the rest for later.

Provided by sharon

Categories     Main Dish Recipes     Pasta     Chicken

Time 1h

Yield 4

Number Of Ingredients 11

¼ cup extra-virgin olive oil
1 teaspoon minced shallot
1 small clove garlic, chopped
1 ¾ tablespoons grated Parmesan cheese
1 ⅓ tablespoons toasted pine nuts
¼ cup chopped fresh basil, or more to taste
1 ½ cups heavy whipping cream, divided
1 tablespoon olive oil
3 skinless, boneless chicken breast halves, cut into bite-size pieces
1 (8 ounce) package farfalle (bow tie) pasta
1 tablespoon grated Parmesan cheese, or to taste

Steps:

  • Heat 1/4 cup olive oil in a large skillet and cook and stir shallot and garlic until shallot is translucent, about 5 minutes. Stir 1 3/4 tablespoon Parmesan cheese, pine nuts, and basil into the hot olive oil, cooking until basil is tender and wilted, about 10 more minutes.
  • Stir 1 cup cream into basil mixture and bring to a simmer. Reduce heat to low and simmer sauce until it has reduced by 1/3, about 15 minutes. Stir remaining 1/2 cup cream into sauce and simmer until thickened again, 15 to 30 more minutes. Stir occasionally.
  • Heat 1 tablespoon olive oil in a separate skillet over medium heat and cook chicken until lightly browned outside and no longer pink inside, 10 to 12 minutes.
  • Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain. Gently fold cooked pasta and chicken into basil sauce. Sprinkle with 1 tablespoon Parmesan cheese.

Nutrition Facts : Calories 807.8 calories, Carbohydrate 46.7 g, Cholesterol 170.9 mg, Fat 56 g, Fiber 2.7 g, Protein 29.3 g, SaturatedFat 24.6 g, Sodium 125.7 mg, Sugar 1 g

ST. NINO'S CHICKEN



St. Nino's Chicken image

Provided by Food Network

Categories     main-dish

Time 2h20m

Yield 6 servings

Number Of Ingredients 10

1 (3 to 4-pound) chicken
3 tablespoons walnut oil or olive oil
3 cloves finely minced garlic
4 fresh sprigs cilantro, finely minced
2 teaspoons coarsely ground black pepper
1/2 tablespoon kosher salt
1 teaspoon fenugreek (Georgian spice-utskho suneli)
1 teaspoon coriander seeds
1 cup red wine (preferably Georgian)
1 empty soda/beer can

Steps:

  • Prepare outdoor grill for indirect cooking.
  • First, clean inside cavity and outside of chicken, removing any remaining neck parts and fat. Next, pat chicken dry and rub chicken with entirely with oil. Then, combine minced garlic, minced cilantro, pepper, salt, fenugreek, and coriander seeds. Rub this mixture generously over chicken. Pour wine into empty can, removing tab on can and making 2 additional holes on top of can. Then, carefully place chicken cavity on can and transfer to grill, setting up chicken as a tripod on grill. Allow chicken to cook 1 1/2 to 2 hours, or until juices run clear when pierced at thickest part of chicken thigh. When done, carefully remove chicken from can.

ST. BRENDEN'S CHICKEN



St. Brenden's Chicken image

This is a pesto cream sauce where you make the pesto ahead and freeze in portions to use for another night. I got this recipe from a restaurant in Green Bay called St. Brenden's. I usually make this on a Saturday afternoon when I have some free time (and freeze it all), but I have made it on a week night and only froze two portions. Triple the pesto ingredients and use one portion tonight; freeze the rest for later.

Provided by sharon

Categories     Chicken Pasta

Time 1h

Yield 4

Number Of Ingredients 11

¼ cup extra-virgin olive oil
1 teaspoon minced shallot
1 small clove garlic, chopped
1 ¾ tablespoons grated Parmesan cheese
1 ⅓ tablespoons toasted pine nuts
¼ cup chopped fresh basil, or more to taste
1 ½ cups heavy whipping cream, divided
1 tablespoon olive oil
3 skinless, boneless chicken breast halves, cut into bite-size pieces
1 (8 ounce) package farfalle (bow tie) pasta
1 tablespoon grated Parmesan cheese, or to taste

Steps:

  • Heat 1/4 cup olive oil in a large skillet and cook and stir shallot and garlic until shallot is translucent, about 5 minutes. Stir 1 3/4 tablespoon Parmesan cheese, pine nuts, and basil into the hot olive oil, cooking until basil is tender and wilted, about 10 more minutes.
  • Stir 1 cup cream into basil mixture and bring to a simmer. Reduce heat to low and simmer sauce until it has reduced by 1/3, about 15 minutes. Stir remaining 1/2 cup cream into sauce and simmer until thickened again, 15 to 30 more minutes. Stir occasionally.
  • Heat 1 tablespoon olive oil in a separate skillet over medium heat and cook chicken until lightly browned outside and no longer pink inside, 10 to 12 minutes.
  • Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain. Gently fold cooked pasta and chicken into basil sauce. Sprinkle with 1 tablespoon Parmesan cheese.

Nutrition Facts : Calories 807.8 calories, Carbohydrate 46.7 g, Cholesterol 170.9 mg, Fat 56 g, Fiber 2.7 g, Protein 29.3 g, SaturatedFat 24.6 g, Sodium 125.7 mg, Sugar 1 g

BOURBON STREET CHICKEN (GOLDEN CORRAL COPYCAT)



Bourbon Street Chicken (Golden Corral Copycat) image

A good friend scrounged this up for me somewhere cause i ADORE their Bourbon Street Chicken..wanted to put it on here so i didn't lose it :)

Provided by Miss_Cooks_Alot

Categories     Chicken

Time P1D

Yield 4-6 serving(s)

Number Of Ingredients 8

1 lb dark chicken meat
4 ounces soy sauce
1/2 cup brown sugar
1/2 teaspoon garlic powder
1 teaspoon powdered ginger
2 tablespoons dried onion flakes
1/2 cup Jim Beam bourbon whiskey
2 tablespoons white wine

Steps:

  • Either pull apart or cut chicken meat into bite size chunks.
  • Mix all the marinade ingredients and pour over chicken pieces in a bowl.
  • Cover and refrigerate (stirring often) for several hours (best overnight).
  • Bake chicken at 350 for one hour in a single layer, basting every 10 minutes.
  • Remove chicken.
  • Scrape pan juices with all the brown bits into a frying pan.
  • Heat, and add 2 Tbs. white wine.
  • Stir and add chicken.
  • Cook for 1 minute and serve.

Nutrition Facts : Calories 336.7, Fat 4.2, SaturatedFat 1.1, Cholesterol 81.7, Sodium 1700.5, Carbohydrate 31.5, Fiber 0.6, Sugar 28.2, Protein 24.6

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