Sanibel Island Chicken Recipes

Steps:

• Preheat your oven to 400 degrees F.
• Glaze:.
• In a saucepan over medium heat, whisk the soy sauce, brown sugar, pineapple juice, ginger, garlic, honey and orange zest together. Reduce the glaze by one-third and then cool to room temperature.
• Chicken:.
• Put the chicken on a wire reack iwth a drip pan underneath. Season outside and inside the chicken with salt and pepper, to taste, then put in the oven.
• Roast the chicken for about 15 mintues, then turn the temp down to 350 degrees F. Roast an additional 20 minutes. Brush the glaze on the chicken and return to the oven for an additional 15 minutes. (If you have a larger chicken you may need to increase the time so the chicken fully cooks.).
• Remove chicken from the oven and sprinkle the shredded coconut over the whole chicken. Place back in the oven for about 5 minutes, or until the coconut is toasted.
• Remove the chicken form the oven and let rest for about 5 minutes. Carve and serve!

Steps:

• PREPARE CHICKEN CHIPOTLE RANCH MIXTURE: Place ranch dressing a medium bowl and combine the 3 tablespoons chopped chipotle peppers, 1 teaspoon ground cumin, lime juice with the ranch mix and stir until completely mixed. Add the diced onion, chives and cilantro. Chicken: Fill a medium bowl halfway with Extra Virgin Olive Oil and completely submerge each chicken breast. Fill a medium/large freezer bag with bread crumbs and shake chicken until it is fully covered with the bread crumbs. Cut pockets into chicken breasts and spread a liberal amount of the cream cheese and stuff with the chipotle ranch and shredded mozzarella cheese Saute chicken in skillet with olive oil for 5 to 7 minutes each side (or until the crust is crispy and brown). Remove from skillet and grill over medium high heat for 10 to 15 minutes on each side, or until juices run clear. Serve with remainder of the chipotle ranch mixture as a sauce/topping.

Steps:

• Preheat oven to 400*. Spray a 9x13 inch baking dish with cooking spray. Arrange chicken pieces on prepared baking dish.
• In a small bowl, mix together ginger, paprika, onion powder and garlic salt. Add the Worcestershire sauce and mix well. Divide this mixture and brush half over the chicken pieces. Bake for 15 minutes. Turn chicken pieces and baste with remaining half of Worcestershire sauce mixture; bake for an additional 15 minutes.
• In a medium bowl, combine ketchup, soy sauce, pineapple and brown sugar. Carefully spoon the pineapple mixture over baked chicken. Bake an additional 30 minutes. Serve hot.

Steps:

• Cook rice according to package directions; keep warm.
• Flatten chicken breasts slightly using a meat mallet.
• Combine flour, curry powder, paprika and salt; dredge chicken in flour mixture.
• Melt butter in large skillet over medium heat; add chicken and cook 5 minutes each side.
• Remove chicken and keep warm.
• Wipe skillet with paper towels.
• Add artichoke hearts, wine and whipping cream to skillet; cook, stirring often 3 to 5 minutes or until thickened.
• Serve chicken over rice.
• Spoon sauce over top.