Chickenbreastgrandmarnier Recipes

Steps:

• Slice the mushrooms and dice the onion. Then saute them in the butter or margarine.
• Add the Grand Marnier and reduce until only a tablespoon remains.
• Season to taste.
• For the chicken, butterfly the breasts. Season, then dredge in flour (shaking them off after). Pan fry in oil until done.
• Remove the breasts from the pan, spoon the reduction on, and serve.

Steps:

• In a saucepan, combine the Grand Marnier, jam, vinegar, mustard, honey, and red chilli flakes.
• Simmer until the honey and jam are melted.
• Remove from the heat and cool to room temperature.
• Place the chicken breasts in a single layer in a shallow glass baking dish.
• Pour on the marinade and refrigerate, covered, for at least 4 hours or overnight.
• Bake or Grill.
• TO BAKE: Pour off all but 3/4 cups marinade.
• Brush additional apricot jam onto to chicken.
• Cover loosely with foil.
• Bake at 350 degrees F for 45 minutes, basting every 15 minutes.
• TO GRILL: Grill the chicken breasts 6 to 8 inches from the heat.
• Baste the chicken with oil and marinade during grilling.
• Cook for 20 minutes, turning every 5 minutes.
• Slice and serve hot or at room temperature.

Steps:

• Heat some oil to 350?.
• In a mixing bowl combine salt, sugar, white pepper, garlic, ginger and flour together.
• Place the chicken breast onto a baking sheet and season with the seasoning mix.
• Lightly coat the chicken breast and deep fry to a light golden brown. Drain onto paper towel.
• Place the chicken breast onto the baking sheet.
• Preheat oven to 350 degree. .
• Heat a skillet adds butter until it starts to turn to a light brown. Add orange zest, onion, ginger and lemongrass and stir-fry until the onion is tender. Pour in the Grand Marnier Liqueur and orange juice. Reduce the sauce down by half. Pour over the chicken breast and bake for 10 minutes. Serve hot.

Steps:

• For the chicken: Combine the chicken, buttermilk, lemon and salt in a resealable plastic bag. Seal the bag and toss to coat. Place in the refrigerator and marinate for at least 6 hours or up to overnight.
• For the crispy prosciutto: Preheat the oven to 350 degrees F.
• Spray a rimmed baking sheet with olive oil cooking spray. Lay the prosciutto flat on the baking sheet and spray with a few more spritzes. Bake until lightly toasted and crispy, about 10 minutes. Allow to cool slightly on the baking sheet, then transfer to a rack to cool completely.
• For the mayo: Mix together the mayonnaise and pesto in a small bowl. Refrigerate until ready to use.
• For the sandwiches: Mix together the flour, breadcrumbs and salt in a shallow bowl. Heat a large skillet over medium-high heat. Add the grapeseed oil to cover the bottom of the skillet. Remove the chicken from the buttermilk, removing as much of the buttermilk as possible, and dredge in the flour mixture. Place immediately in the hot oil. Repeat with the remaining chicken. Fry on the first side until golden brown and there is a ring of cooked chicken around the edges, about 5 minutes. Gently flip the chicken and continue to cook on the second side until evenly golden brown and cooked through, an additional 4 minutes. Place a slice of mozzarella on top of each and cover the pan for an additional minute to melt the cheese. Alternatively, you can remove the chicken to a small baking tray, top with the mozzarella and place under the broiler until melted and bubbly, about 2 minutes. Repeat with the remaining chicken.
• Spread the cut sides of the buns evenly with pesto mayonnaise. Place a small amount of arugula on the bottom halves and top with a cutlet. Break a slice of crispy prosciutto on top. Close the sandwiches and enjoy.

Steps:

• Combine the olive oil, vinegar, prunes, olives, capers, bay leaves, garlic, oregano, 2 tablespoons salt, and 2 teaspoons pepper in a large bowl. Add the chicken to the marinade. (You can also place the chicken and marinade in a 2-gallon plastic storage bag and squeeze out the air to make sure the chicken is fully covered with the marinade.) Refrigerate overnight, turning occasionally to be sure the marinade is getting into all of the chicken pieces.
• Preheat the oven to 350 degrees F.
• Place the chicken, skin side up, along with the marinade in one layer in a large (15-by-18-inch) roasting pan, sprinkle with the brown sugar, 2 teaspoons salt, and 1 teaspoon pepper, and pour the wine around (not over!) the chicken. Roast for 45 to 55 minutes, until the internal temperature of the chicken is 145 degrees F. Remove the pan from the oven, cover tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Discard the bay leaves. Transfer the chicken, prunes, and olives to a serving platter, sprinkle with salt, and serve hot with the pan juices.

Steps:

• Brown the chicken: Heat 2 large skillets over high heat. Add half of the oil to each. Arrange the chicken on a tray in a single layer and season with salt. Turn the pieces over and season the other side. When the oil begins to smoke lightly, carefully add the chicken, skin side down, to the skillets, leaving space between each piece of chicken. Reduce the heat to medium and allow the chicken to brown on their first side, 5 to 8 minutes. Resist the temptation to move or turn the pieces. Use metal tongs to carefully turn the chicken pieces to their second side and brown 3 to 5 additional minutes. Transfer the chicken pieces to a tray and set aside.
• Prepare the garlic: Grate 6 of the cloves of garlic and set aside for the sauce. Cut the remaining 12 cloves in half lengthwise.
• Make the sauce: In one of the skillets you cooked the chicken in, add the cumin and coriander and stir rapidly over medium-low heat to give them a quick toast, 10 to 15 seconds. Immediately add the onions and grated garlic. Season with salt and cook over medium heat, stirring frequently, until the onions turn light brown, 3 to 5 minutes. Add the cinnamon stick, pepper flakes, bay leaves and tomatoes. Allow the tomatoes to cook, breaking them apart with a spoon as they cook, 8 to 10 minutes, and then add 1 cup water.
• Toast the garlic cloves: In the other skillet the you cooked the chicken in, arrange the garlic halves in a single layer in the cooking grease. Toast the garlic over low heat until golden brown and crisped, 10 to 12 minutes. Remove the garlic from the skillet, sprinkle with salt and drain on a kitchen towel.
• Finish cooking the chicken: Arrange the chicken pieces, skin side up, in the sauce. Cover the skillet, keep the heat low and continue cooking until the pieces are cooked through, 25 to 30 minutes. Remove the cover and stir in the ginger, cream and vinegar. Cover and simmer 2 to 3 additional minutes.
• Test the center of a thigh to make sure the chicken is cooked through. It should reach an internal temperature of 165 degrees F and the juices should run "clear," not pink. Remove and discard the cinnamon stick and bay leaves. Taste and adjust the seasoning. Top with the toasted garlic and serve immediately.

Steps:

• Whisk first 6 ingredients to blend in medium bowl. Dip each bread slice into egg mixture and arrange in 13x9x2-inch glass baking dish. Pour remaining egg mixture evenly over bread. Let stand until egg mixture is absorbed, at least 20 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Place baking sheet in oven and preheat to 350&F. Melt 2 tablespoons butter in heavy large skillet over medium heat. Add 4 bread slices to skillet and saut&until cooked through and brown, about 3 minutes per side. Place on baking sheet in oven to keep warm. Repeat cooking with remaining 2 tablespoons butter and 4 bread slices. Transfer French toast to 4 plates. Sift powdered sugar over. Serve with maple syrup.

Steps:

• Preheat oven to 350F degrees.
• Combine flour, salt, and pepper in large plastic bag.
• Add chicken pieces a few at a time.
• Shake to coat completely.
• Melt 4 T.
• butter in large baking pan.
• Roll chicken in butter to coat all sides.
• Arrange skin side down in single layer.
• Bake 30 minutes.
• In the meantime, melt remaining 4 T.
• butter in small pot over medium heat.
• Stir in lemon juice, orange zest, liqueur, honey, and soy sauce.
• Remove chicken from oven; turn pieces over.
• Pour honey mixture evenly over chicken.
• Continue baking, basting occasionally, until chicken is glazed and tender, about 30 minutes.
• (If desired, reserve 2 T. of the honey mixture and spoon over cooked baby carrots for a nice addition to your dinner).

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Season chicken breasts on both sides with salt, black pepper, and cayenne.
• Heat olive oil in an oven-safe skillet over high heat. Add chicken breasts. Sear, untouched, until bottoms release from the pan, about 2 minutes. Flip and cook for 2 minutes more.
• Reduce heat to medium-low. Add butter and let melt. Add panko bread crumbs. Cook and stir until breadcrumbs start to turn golden, 2 to 3 minutes. Stir in garlic and cook until fragrant, about 1 minute. Turn off heat and add parsley and Parmigiano-Reggiano. Set breading aside.
• Combine mayonnaise, balsamic vinegar, and Dijon mustard in a small bowl. Spread 'glue' over the top and sides of the chicken breasts. Spoon over the the breadcrumb mixture. Use a spatula to transfer chicken breasts back to the skillet. Pour chicken broth around the chicken.
• Bake in the preheated oven until no longer pink in the center, 10 to 12 minutes. An instant-read thermometer inserted into the chicken should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate and let rest while you make the pan sauce.
• Pour chicken broth and lemon juice into the pan. Bring to a boil over high heat and add balsamic vinegar. Boil until sauce is reduced, about 2 minutes. Strain sauce and spoon around chicken.

Steps:

• Prep the chicken.
• Remove the insides and rinse with water and then pat dry. Rub the bird with olive oil and then season with salt, pepper, and rosemary. Place in roasting pan and put the orange and onion quarters inside.
• Roast at 400 degrees for 20 minutes. Then turn your oven down to 350 degrees for 1 hour more.
• While bird is cooking, make your glaze.
• Melt the butter, mustard, honey, and apricot jam til bubbly and then take off heat and add grand marnier. Can keep on low to keep warm (altho I think that is a no no w/alcohol, but I always do!).
• When there is 40 minutes left of cook time, pour about half the glaze over the bird and then let it finish cooking.
• Pull bird out, let rest for 10 minutes so juices can recollect. After carving it up and putting meat on platter, drizzle the pieces with the rest of the glaze.
• Garnish with fresh rosemary sprigs.