SUNNY'S EASY 1-2-3 SPICE-RUBBED CHICKEN WITH CITRUS-HONEY GLAZE
Steps:
- For the chicken: Pat the chicken dry. With your hands, coat the chicken entirely with Sunny's 1-2-3 Spice Rub. Place in a plastic bag, press out the air, seal and refrigerate for at least 6 and up to 24 hours.
- Remove the chicken from the bag, place in one layer on a baking sheet or tray and refrigerate, uncovered, for at least 2 hours and up to 6 hours.
- Rest the chicken at room temperature for 2 hours. This is an important step, so you begin cooking the chicken when it is at room temperature. This allows the chicken to cook evenly throughout.
- Preheat a grill or oven to 350 degrees F.
- Place the chicken over the indirect heat of the grill and close the lid. If using the oven, put the chicken on a baking sheet lined with parchment or nonstick aluminum foil and place on the center oven rack. Cook for 30 minutes.
- For the glaze: In a small bowl, whisk together the juice, honey and chili flakes if using.
- Open the grill or remove the chicken from the oven and brush each piece liberally with the glaze. Quickly close the grill lid or return the chicken to the oven and cook until done and the chicken juices run clear, about 15 more minutes. Allow the chicken to rest, tented with aluminum foil, until the internal temperature registers 165 degrees F.
- In a bowl, mix together the cumin, paprika, pepper, chili powder and salt. Store in an airtight container in a cool, dark place.
SUNNY'S EASY AS 1-2-3 PIZZA
Provided by Sunny Anderson
Categories main-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- For the dough: In a stand mixer with the paddle attachment, add the flour, yogurt and seasoning blend and mix until combined and tacky. Scrape off the dough from the paddle and replace the paddle with the kneading (dough hook) attachment. Sprinkle in a bit more flour and knead on medium until a ball forms. On a floured surface, roll out the dough to a big thin circle or divide the dough in half to make 2 pizzas.
- For the toppings: Place the pizza on a baking sheet or pizza stone. Leaving a 1-inch border around the edge of the dough, top the pizza evenly with the sauce and cheese, then the selected toppings. Bake until the edges are golden brown, 8 to 12 minutes.
CHICKEN 1-2-3
Make and share this Chicken 1-2-3 recipe from Food.com.
Provided by LainieBug
Categories < 60 Mins
Time 55m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Wash chicken and pat dry. Place in baking pan and top with cheese slices.
- Pour marinara sauce over chicken; cover pan with foil.
- Bake 30 minutes. Remove foil and bake an additional 10 minutes.
- Spoon pan juices over chicken and serve.
3-2-1-1 VINAIGRETTE
This is my classic go-to dressing and makes just enough for a nice salad. I love it most with red wine or balsamic vinegar. You can also easily double or triple this recipe if you need a larger amount. Heartier greens like romaine and iceberg need more dressing. More delicate greens like arugula need less.
Provided by Alex Guarnaschelli
Categories condiment
Time 5m
Yield about 1/2 cup
Number Of Ingredients 4
Steps:
- In a medium bowl, whisk together the olive oil, red wine vinegar, mustard and water.
1-2-3 CHICKEN VEGETABLE RICE
Make and share this 1-2-3 Chicken Vegetable Rice recipe from Food.com.
Provided by Boomette
Categories Chicken Breast
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Whisk the Dijon mustard, honey, lemon juice, garlic and hot pepper sauce until smooth; whisk in the chicken stock. Combine the vegetables, chicken and stock mixture in large nonstick skillet set over medium-high heat; bring to boil. Simmer for 5 minutes or until the vegetables are heated through.
- Stir in the rice and return mixture to a boil. Remove from heat.
- Cover and let stand for 10 minutes. Stir in the green onion.
ROAST CHICKEN
Steps:
- Preheat oven to 425 degrees F.
- Wash the chicken in hot water and dry thoroughly. Season the cavity with salt and black pepper and stuff with the onion, lemon, and celery leaves. Rub the chicken lightly with softened butter and season all over with salt and pepper. Tie the drumsticks ends together and set the chicken, breast side up, in an oiled v-shaped rack or on an oiled roasting pan in the oven.
- Roast for 15 minutes at 425 degrees F, then reduce the heat to 350 degrees, baste the chicken, and roast for 15 minutes. Add the chopped onion and carrot to the pan, basting them and the chicken. Continue roasting the chicken until the juices run clear, for a total of 45 minutes plus an additional 7 minutes for each pound. (In other words, a 3 1/2 pound chicken would take a basic 45 minutes plus an additional 25 minutes, for a total 70 minutes or 1 hour and 10 minutes of cooking time.)
- Remove the chicken and spoon the fat out of the roasting pan. Into the pan, stir in the herbs and blend in the broth and, stirring constantly, boil for several minutes on the stovetop to concentrate the flavor. Correct the seasoning and strain the sauce into a warm sauceboat. Carve the chicken and serve with the warm sauce.
1-2-3 CHICKEN SUPPER
Make and share this 1-2-3 Chicken Supper recipe from Food.com.
Provided by Mirj2338
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a large skillet heat 2 tablespoons of the olive oil on medium high heat.
- Add the chicken and cook, turning, until golden on both sides and white throughout, about 10 minutes.
- Remove to a plate.
- Add the vegetable to the pan.
- Cover and reduce the heat to medium.
- Steam the vegetable about 10 to 15 minutes, or until thawed and hot.
- Add the remaining 4 tablespoons of olive oil to the skillet along with the hot sauce.
- Cook, stirring often, until hot, about 2 minutes.
- Return the chicken to the pan to heat through.
1-2-3 JAMBALAYA
This simple recipe from Southern Living is as simple as 1-2-3! This is a great recipe for when you really want some jambalaya and just do not have the time to stand over the stove! It was published in the December 1997.
Provided by Bev I Am
Categories Chicken
Time 50m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Sauté first 3 ingredients in hot oil in a Dutch oven 4 to 5 minutes or until sausage is browned.
- Stir in chicken and next 6 ingredients.
- Bake, covered, at 350° for 40 minutes, stirring after 30 minutes. Garnish, if desired.
- serves 8-10.
Nutrition Facts : Calories 536.5, Fat 21.4, SaturatedFat 6.7, Cholesterol 73.4, Sodium 1722.1, Carbohydrate 51.8, Fiber 1.6, Sugar 2.9, Protein 32.1
1-2-3 HEALTHY SOUP
Make and share this 1-2-3 Healthy Soup recipe from Food.com.
Provided by VERSachi
Categories Clear Soup
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Cook the soy beans as directed on package in the chicken stock.
- Once beans are cooked add all other ingredients to the borth and cook 15-20 minutes or until potatoes are cooked through.
- Once soup has cooled to room temperature puree the broth in a blender.
- Bon Apetite.
Nutrition Facts : Calories 637, Fat 14.5, SaturatedFat 2.8, Cholesterol 14.4, Sodium 777.3, Carbohydrate 95, Fiber 18.2, Sugar 23, Protein 38.3
1-2-3 CHICKEN PARMESAN
Steps:
- Coat a saute pan with olive oil and place over medium heat. When the oil gets hazy, add the onions, garlic, and bay leaves; cook and stir for 5 minutes until fragrant and soft. Add the olives and some hand-torn basil. Carefully add the tomatoes (nothing splashes like tomatoes), cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes; season with sugar, salt and pepper. Lower the heat, cover, and keep warm.
- Preheat the oven to 450 degrees F. Get the ingredients together for the chicken so you have a little assembly line. Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/2-inch thick. Put the flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, combine the eggs and water, beat until frothy. Put the bread crumbs on a plate, season with salt and pepper.
- Heat 3 tablespoons of olive oil over medium-high flame in a large oven-proof skillet. Lightly dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumbs. When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden and crusty, turning once.
- Ladle the tomato-olive sauce over the chicken and sprinkle with mozzarella, parmesan, and basil. Bake the Chicken Parmesan for 15 minutes or until the cheese is bubbly.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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