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Poultr y
Poultr y
BBQ Chicken Stuffed Chicken Roulade
Serves 4
1 teaspoon hot sauce
⅓ cup cider vinegar
½ cup light brown sugar
¼ cup molasses
3 tablespoons Dijon mustard
3 garlic cloves, minced
½ cup ketchup
1 whole (3-pound) chicken, cut into
individual pieces
1 tablespoon vegetable oil plus extra
for grates
Salt and pepper to taste
Directions:
1. Combine first 7 ingredients in
oven safe dish and mix to
combine.
2. Place dish on 1-inch rack and
cook at 350°F for 8 minutes.
3. In large bowl, toss chicken in
sauce until thoroughly coated.
4. Place chicken pieces, skin side
down, on 3-inch rack and cook at
350°F for 11-13 minutes.
5. Brush chicken with any extra
sauce and return chicken, skin
side up to 3-inch rack.
6. Cook chicken at 350°F for
additional 11-13 minutes, or until
internal temperature reaches
165°F.
Serves: 6
6 (6-ounce) boneless chicken breasts
with skin
Salt and freshly ground black pepper
to taste
6 slices prosciutto ham
10 ounces frozen spinach, sautéed
with garlic and drained
24 pieces sun-dried tomatoes
1 teaspoon chopped garlic
Directions:
1. Cut long piece of plastic wrap and
wrap around cutting board, tucking
sides underneath board.
2. Place chicken on covered board,
skin side down and carefully slice
each breast open without slicing
through to make butterfly cut.
3. Season chicken with salt and
pepper.
4. Cut another piece of plastic wrap to
cover chicken breasts.
5. Pound chicken flat until each
breast is a uniform size.
6. Lay 1 slice of ham on each breast.
7. Add 1 ounce spinach and 4 pieces
sun-dried tomatoes to each breast.
8. Fold each end and roll chicken
tightly.
9. Place rolled chicken on sheet tray
and refrigerate for 1 hour until firm.
10. Transfer chicken to 3-inch rack
and cook at 350°F for 25 minutes,
flipping halfway through.
11. Remove chicken from Oven and
slice into 4 thick pieces.
Dijon Herb Roasted
Chicken Breast
Chicken Parmesan
Serves: 4
4 (5-ounce) chicken breasts, bone
in, skin on
2 tablespoon Dijon mustard
1 tablespoon olive oil
4 sprigs parsley leaves, chopped
2 teaspoon garlic, chopped
1 teaspoon sugar
1 teaspoon red pepper flakes
2 teaspoon salt
1 teaspoon black pepper
½ yellow onion, sliced
Directions:
1. Mix all ingredients, except
chicken, together in large mixing
bowl.
2. Add chicken and toss to coat
3. Transfer chicken and marinade to
airtight container and refrigerate
for 1-2 hours.
4. Place marinated chicken, skin
side down on 3-inch rack.
5. Bake chicken breasts at 350°F
for 11-13 minutes per side.
6. Let chicken rest for 3 minutes.
7. Serve over rice or potatoes.
Serves: 4
4 (5-ounce) chicken breasts
4 eggs
1 cup seasoned panko breadcrumbs
1 cup flour
1 tablespoon kosher salt
½ tablespoon pepper
4 slices provolone cheese
1 (14-ounce) jar marinara sauce
Directions:
1. Place flour, eggs and breadcrumbs
in individual dishes.
2. Add salt and pepper to flour for
seasoning.
3. Dip chicken breasts into seasoned
flour, then egg, and then into
seasoned breadcrumbs.
4. Place chicken on 3-inch rack.
5. Bake chicken at 350°F for 13-15
minutes per side.
6. Top each chicken breast with
provolone and cook at 350°F for
1-2 minutes, just until cheese has
melted.
7. Smother chicken in marinara sauce
and serve.
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