PAN ROASTED CHICKEN WITH BOURBON PEACH GLAZE
Quick and easy one dish meal! A healthy and yummy way to cook chicken breast! From Healthy Cooking and Living from Lake Austin Spa Resort by chef Terry Conlan, www.lakeaustin.com/cookbooks.php. "The Healthy Table," March 2006
Provided by Mamas Kitchen Hope
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Pound chicken breasts lightly between two sheets of plastic wrap to achieve even thickness. Season with salt and pepper.
- Heat oil in a cast iron or heavy nonstick skillet. Add chicken and cook through, browning on both sides, turning occasionally. Remove breasts and cover with foil to keep warm.
- Add onion to skillet and cook until caramelized, scraping the skillet gently to loosen crusted meat particles. Add remaining ingredients and cook to reduce to a saucy consistency. Return chicken to the pan along with any juices and stir sauce to combine, spooning sauce over chicken.
- Great served over rice, mashed potatoes or noodles.
Nutrition Facts : Calories 267.1, Fat 6.5, SaturatedFat 1.3, Cholesterol 67.1, Sodium 436.4, Carbohydrate 17.7, Fiber 0.6, Sugar 11.3, Protein 27.6
BOURBON-LACED TIPSY CHICKEN WITH PEACHES
Steps:
- Preheat oven to 400 degrees.
- Sprinkle chicken quarters with salt and pepper. Place in a 13 by 9-inch baking pan and set aside.
- In a medium skillet, melt the butter over medium heat. Add the chopped onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the paprika and all but 1 tablespoon of the green onions and continue to cook, stirring occasionally, for an additional 4 minutes.
- Spread the onion mixture evenly over the chicken, spoon the orange juice and bourbon over the top, and bake in the preheated oven for 30 minutes, turning and basting occasionally.
- Remove the chicken from the oven, spoon the peaches over the top, sprinkle with nutmeg, and return to the oven for an additional 15 to 20 minutes or until the chicken is tender and shows no trace of pink near the bone. Remove the chicken from the pan, place on serving dish, and pour the juices over the chicken. Garnish with the remaining green onions and serve immediately.
BOURBON PEACH GLAZED CHICKEN BREASTS RECIPE - (4.5/5)
Provided by MJH
Number Of Ingredients 9
Steps:
- Preheat oven to 425F. Line roasting pan with foil leaving 2-inch overhang, for easy clean up. In blender puree peach preserves, Bourbon and vinegar until smooth. In small saucepot over medium-high heat cook peach mixture until reduced and thickened, about 5 minutes, stirring occasionally. Remove from heat and reserve. Arrange chicken in prepared pan. Sprinkle with paprika, salt, cinnamon, garlic powder and cayenne. Roast 45 minutes or until meat thermometer reads 165F, brushing with reserved glaze several times during last 20 minutes of cook time.
GRILLED CHICKEN BREASTS WITH SPICY PEACH GLAZE
Steps:
- Combine the peach preserves, olive oil, soy sauce, mustard, garlic and jalapeno in a medium bowl and season with salt and pepper. Reserve 1/2 cup.
- Preheat the grill. Brush the chicken with olive oil and season with salt and pepper. Place the chicken skin-side down and cook until golden brown, 6 to 7 minutes. Turn over and continue cooking for 5 to 6 minutes. Brush both sides with the peach glaze and continue cooking until done, an additional 4 to 5 minutes.
- Place the peach halves cut side down on the grill and grill for 2 minutes. Turn over, brush with the reserved 1/2 cup of peach glaze and grill until the peaches are soft, 3 to 4 more minutes.
Nutrition Facts : Calories 420 calorie, Fat 8.5 grams, SaturatedFat 1 grams, Cholesterol 76 milligrams, Sodium 461 milligrams, Carbohydrate 61 grams, Fiber 1 grams, Protein 26 grams, Sugar 55 grams
BOURBON PEACH-APRICOT GLAZED CHICKEN
This easy and beautiful, glistening brown chicken is great for Sunday's supper or for a really fancy dinner party. Originally on lando'lakes.com but it has been tweaked a bit since. Wonderful with a side of rice, green vegetables and garlic cheese biscuits and of course some nice wine.
Provided by Manami
Categories Whole Chicken
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F.
- Rinse chicken all over in lime & orange juice.
- Pat chicken dry.
- Place chicken, breast side up, on rack in roasting pan.
- Combine all glaze ingredients in 1-quart saucepan.
- Cook over medium heat, stirring constantly, until butter is melted.
- Reserve 1/4 cup.
- Spoon remaining glaze over chicken.
- Bake, basting occasionally, for 45 minutes to 1 hour or until chicken is golden brown.
- (If necessary, add water to basting juices to prevent burning).
- Loosely cover chicken with aluminum foil.
- Continue baking, basting occasionally, until chicken is no longer pink, about 30 to 45 minutes.
- Skim fat from pan juices.
- Combine pan juices with reserved glaze in 1 quart saucepan.
- Cook over medium-high heat until mixture comes to a boil, about 1-2 minutes.
- Serve with chicken.
- Garnish with parsley leaves, if desired.
Nutrition Facts : Calories 1032.2, Fat 65.8, SaturatedFat 20.8, Cholesterol 313.2, Sodium 640.3, Carbohydrate 28.1, Fiber 0.3, Sugar 15.7, Protein 74.5
PEACH-GLAZED CHICKEN
Preparing this tasty glaze is a great way to have kids help in the kitchen because it's quick and easy. As much as our kids like to cook, they like taste-testing even better!
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Place chicken in a single layer in a greased or foil-lined 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 20 minutes. Combine remaining ingredients; pour over chicken. Bake, uncovered, for an additional 45 minutes or until juices run clear.
Nutrition Facts : Calories 543 calories, Fat 25g fat (7g saturated fat), Cholesterol 153mg cholesterol, Sodium 1198mg sodium, Carbohydrate 28g carbohydrate (23g sugars, Fiber 1g fiber), Protein 50g protein.
BOURBON PECAN CHICKEN
Chicken breasts are coated in a pecan breading, and fried in a skillet. Then a rich bourbon sauce is poured over them before serving. This is a fabulous recipe that my Mother gave me from a upscale restaurant in New York. It is to die for. ENJOY!!
Provided by PGRAFF
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 30m
Yield 8
Number Of Ingredients 11
Steps:
- Stir together the pecans, bread crumbs, and 2 tablespoons of clarified butter. Spread the mixture out on a plate. Press the chicken breasts into the mixture to coat on both sides. Heat the remaining 2 tablespoons of clarified butter in a large skillet over medium heat. Place the coated chicken breasts in the pan, and fry on both sides until nicely browned and chicken meat is cooked through, about 10 minutes per side.
- In a small saucepan, whisk together the Dijon mustard, brown sugar, bourbon, soy sauce, and Worcestershire sauce until smooth. Bring to a simmer over medium-low heat, then remove from the burner, and whisk in the 3/4 cup of unsalted butter one piece at a time. Do not return to the heat.
- Arrange the chicken breasts on a large serving plate. Pour the sauce over the chicken, and sprinkle with green onion.
Nutrition Facts : Calories 485.6 calories, Carbohydrate 15.5 g, Cholesterol 134 mg, Fat 33.1 g, Fiber 1.2 g, Protein 28.6 g, SaturatedFat 16.5 g, Sodium 537.2 mg, Sugar 7.7 g
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- Combine all glaze ingredients in 1-quart saucepan. Cook over medium heat, stirring constantly, until butter is melted. Reserve 1/4 cup.
- Spoon remaining glaze over chicken. Bake, basting occasionally, 45-60 minutes or until chicken is golden brown. (If necessary, add water to basting juices to prevent burning.)
- Loosely cover chicken with aluminum foil. Continue baking, basting occasionally, 30-45 minutes or until chicken reaches 165°F and juices run clear when pierced with a fork.
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