Super Special Chicken Recipes

BLACKSTONE CHICKEN, STEAK AND SHRIMP FAJITA

Blackstone Chicken, Steak and Shrimp Fajita image

Fajitas are a crowd favorite, so we created this recipe to feed a crowd. Tender chicken breasts, juicy skirt steak, briny shrimp and colorful peppers all get tossed in a chipotle-lime marinade to really amp up the flavor. Everything is prepared ahead of time then goes on a super-hot Blackstone® flat-top style griddle to sizzle away and cook in a matter of minutes. Your guests or family are then free to customize their own fajitas with an array of toppings.

Provided by Food Network Kitchen

Categories main-dish

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 17

Ingredients

1/2 cup lime juice, from about 6 limes
1/4 cup vegetable oil, plus more for the griddle
4 cloves garlic, grated
2 tablespoons chipotle chile powder
2 teaspoons dried oregano, preferably Mexican
1 teaspoon ground cumin
Kosher salt
1 1/2 pounds boneless skinless chicken breasts, each cut in half parallel to the cutting board then sliced crosswise into 1/4-inch-thick strips 1 skirt steak (about 1 1/4 pounds), sliced against the grain into 1/4-inch-thick strips
1 pound peeled and deveined shrimp, tails removed
2 white onions, thinly sliced
2 orange bell peppers, stemmed, seeded and slice
2 red bell peppers, stemmed, seeded and sliced
2 yellow bell peppers, stemmed, seeded and sliced
2 poblano peppers, stemmed, seeded and sliced
2 jalapeños, stemmed, seeded (optional) and sliced into rounds
20 fajita-size flour tortillas
Lime wedges, cilantro leaves, salsa, guacamole, sour cream and shredded cheese for serving

Steps:

Whisk together the lime juice, oil, garlic, chile powder, oregano, cumin and 3 tablespoons salt in a medium bowl. Combine all the onions and peppers in a large bowl. Put the chicken, steak and shrimp in 3 individual bowls and evenly divide the marinade between the vegetables and proteins (about 3 tablespoons each). Toss each to coat and set aside to marinate for 30 minutes.
Set all 4 burners to high on a 36-inch Blackstone® Griddle Cooking Station and preheat for 10 minutes.
Spread a tablespoon of oil on the griddle and add the onions and peppers in a single layer. Cook, tossing with a large metal spatula occasionally, until starting to soften and brown in spots, about 3 minutes. Push the pepper mixture to one half of the griddle then add the chicken in a single layer to the empty half of the griddle; cook until browned on one side, 2 to 3 minutes, then flip and push closer to the peppers. Add the steak in a single layer and cook until browned on one side and the chicken is cooked through, 2 to 3 minutes. Place the chicken on top of the peppers and flip the steak so it is closer to the peppers. Add the shrimp in a single layer and cook until browned on one side and the steak is cooked through, 2 to 3 minutes. Toss everything together and spread in a single layer. The shrimp will continue to cook through. Cook, tossing occasionally until the peppers are soft and everything is well combined, about 3 minutes. Transfer to a large serving platter.
Scrape the griddle clean with your spatula and cook the tortillas until hot and pliable, about 30 seconds per side.
Serve the fajitas immediately with lime wedges, cilantro leaves, salsa, guacamole, sour cream and shredded cheese.

SUPERB CHICKEN

Superb Chicken image

This one just came to me. It was wonderful served with mashed potatoes and broccoli. Don't worry, the breading won't burn; let it get really dark and crispy. I know, bacon is the diet no-no, but there are only 3 strips in the whole thing. It adds such a nice old fashioned flavor, from the days when fat was okay to eat.

Provided by KookieMomster

Categories Chicken

Time 50m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

6 boneless skinless chicken breast halves, trimmed and cleaned
2 eggs
flour
1 tablespoon oil
1/2 cup milk
3 slices bacon
1 small onion
1 teaspoon minced garlic
1/2 cup bouquet garni or 1/2 cup italian seasoning
1 (10 1/2 ounce) can low-fat cream of chicken soup
2 cups low-fat chicken broth

Steps:

Preheat oven to 350°F.
Render bacon in a large pan.
Add onion and cook it down.
While onion is cooking, beat eggs and some of the milk together to make an egg wash.
Mix 1/2 of the Bouqet Garni with enough flour to bread all the chicken.
Remove onions and bacon from pan, leave grease in pan to fry chicken.
Flour chicken.
Dip in egg wash.
Flour again, coat well.
Fry chicken in pan, add oil if needed.
Brown very well on both sides.
Put chicken into 350°F oven to finish cooking.
Return onions and bacon to pan.
Add soup, stock, the rest of the milk, the rest f the Bouquet Garni and garlic Stir vigorously until a gravy forms.
Serve gravy as a side dish to chicken.

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