Worlds Best Chicken Recipes

Steps:

• 1. Preheat oven to 425 degrees. In a small bowl, mix together mustard, syrup, and vinegar.
• 2. Place chicken breasts into 9×13 lined baking dish. Season with salt & pepper. Pour mustard mixture over chicken. Make sure each breast is coated. Put some more pepper on, if you please. No need to marinate. (I love that because I hate marinating/often forget to until it's too late.).
• 3. Bake for 30-40 minutes, or until meat thermometer reads 165 degrees. Exactly how long you should leave it in is based on personal preference and your oven. I like my chicken borderline dry, so I leave it in the full 40 minutes, and sometimes even bump the heat up to 450 degrees to really get the flavors baked on. (This is where having lined the pan with foil will keep clean up easy!) There will be extra sauce in the pan, which you can elect to toss out or use for extra flavoring.with rosemary. Prepare for people to ask you to make it again.
• 4. Season with fresh rosemary. And prepare for people to ask you to make it again!

Steps:

• Set a wire rack inside a rimmed baking sheet. Cut two 12-inch sheets of plastic wrap.
• Cut the chicken breasts in half lengthwise, making 6 roughly equal pieces; they should look like large chicken tenders. Place one sheet of plastic on a clean cutting board. Put a chicken piece in the center of the plastic and top with the other sheet of plastic. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4 inch thick and 6 to 8 inches long. Transfer to the wire rack. Repeat with the remaining chicken pieces. Liberally sprinkle the chicken with salt and pepper.
• Mix the flour with 1 1/2 teaspoons salt and a generous amount of pepper in a shallow bowl or plate. Dredge the cutlets in the seasoned flour, shaking off any excess. Heat 3 tablespoons of the oil in a large skillet over medium-high heat until very hot, about 1 minute. Sear 3 cutlets until golden brown, about 2 minutes per side. Transfer the cutlets to a plate. Add the remaining 1 tablespoon of oil to the pan and sear the remaining 3 cutlets until golden brown, about 2 minutes per side. It's ok if the chicken is not completely cooked through; it will finish cooking in the sauce.
• Add the mushrooms and 1/2 teaspoon salt to the same pan and cook, stirring and scraping up any browned bits, until the mushrooms are slightly softened and just beginning to release some liquid, 3 to 4 minutes. (The mushrooms will soak up the oil quickly and dry up the pan; that's ok, more liquid will release as they cook longer.) Add the shallots and cook, stirring and scraping up any browned bits, until starting to soften, 3 to 4 minutes.
• Remove the pan from the heat. Pour in the wine and 1/2 cup water. Return the pan to high heat and bring to a boil. Reduce the heat to medium and simmer until the liquid reduces by a third and starts to thicken, 6 to 7 minutes. Whisk in the butter and continue whisking until it is melted and the sauce has thickened, 1 to 2 minutes.
• Add the cutlets and any accumulated juices to the pan and cook, flipping halfway through, until the chicken is cooked through and the sauce has thickened, about 2 minutes.
• Remove the chicken to a platter and stir the parsley into the sauce. Pour the sauce over the chicken and garnish with more parsley.

Steps:

• Set a wire rack inside a rimmed baking sheet. Line another rimmed baking sheet with foil. Cut two 12-inch sheets of plastic wrap.
• Cut the chicken breasts in half lengthwise, making 4 roughly equal pieces; they should look like large chicken tenders. Place one sheet of plastic on a clean cutting board. Put one chicken piece in the center of the plastic and top with the other sheet of plastic. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4-inch thick. Transfer to the wire rack. Repeat with the remaining chicken, one piece at a time. Liberally sprinkle with salt and pepper.
• Put the flour in a pie plate and dredge the chicken 1 piece at a time, turning to coat and packing the flour into the crevices. Shake to remove any excess and return to the rack. Repeat with the remaining chicken.
• Whisk the breadcrumbs, 1/4 cup of the Parmesan, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a medium bowl until combined. Whisk the milk and egg in a medium bowl until combined. Dip the dredged chicken into the milk mixture, allowing any excess to drip off. Then pack the seasoned breadcrumbs firmly onto the chicken. Very gently
• shake off any excess and return to the rack. Refrigerate uncovered at least 30 minutes and up to 12 hours.
• Meanwhile, make the sauce. Heat 1/3 cup of the oil in a large pot over medium-high heat. Add the garlic, oregano and red pepper flakes and cook until very fragrant but not brown, about 1 minute. Add the tomatoes, basil and 1 teaspoon salt. Bring to a boil and then reduce to a simmer and cook, uncovered, until the tomatoes are very tender and the liquid has reduced by half, about 30 minutes. Smash the tomatoes with a potato masher until almost smooth; it's ok if it's a little chunky. Season with salt.
• Heat the remaining 1/2 cup oil in a large skillet over medium-high heat. Add 2 cutlets and cook until the coating is golden brown, about 1 minute per side; the chicken will not be cooked through. Transfer to the foil-lined baking sheet in a single layer 3 inches apart. Repeat with the remaining cutlets.
• Arrange an oven rack directly under the broiler and preheat to high. Arrange the chicken in a single layer on the prepared baking sheet, spaced 3 inches apart. Top each cutlet with 2/3 cup of the sauce and spread evenly to coat. Sprinkle each cutlet with 1 tablespoon of the Parmesan and 1/2 cup mozzarella. Broil until the cheese melts and starts to brown in spots, 2 to 3 minutes.
• Meanwhile, bring a large pot of salted water to a boil over high heat. Cook the spaghetti, stirring occasionally, until al dente. Drain and transfer to the remaining sauce. Gently stir until the sauce coats the pasta. Transfer the spaghetti to a serving dish and top with the chicken. Sprinkle with more Parmesan and serve with torn basil.

Steps:

• In a mixing bowl combine the water, salt, brown sugar, garlic, and thyme.
• Pour the brine into a 2-gallon sized ziploc plastic bag.
• Add chicken; close the bag and refrigerate 2 hours.
• Wrap the slice of bacon around the bunch of thyme and tie with cooking twine together.
• In a large saucepan over medium heat heat about 2 tablespoons of oil.
• Add the thyme and cook slowly 3 to 4 minutes.
• Add the onion and garlic and cook slowly without changing colors.
• Add ketchup, preserves, brown sugar, molasses, wine vinegar, dry mustard, cumin, paprika and fresh ground black pepper.
• Give the sauce a stir and turn the heat down to low.
• Cook slowly for 20 minutes to saturate the flavors together.
• Directions for Grilling:.
• Preheat the oven to 350 degrees Fahrenheit.
• Preheat oven 375 degrees Fahrenheit.
• Preheat a grill pan or an outdoor gas or charcoal barbecue to a medium heat.
• Dip a few paper towels in oil and rub the grates of the grill to make a nonstick surface for grilling chicken.
• Take the chicken out of the brine bag, pat it down on some paper towels.
• Arrange the chicken pieces on the preheated grill and cook, turn once mid-way, and cook for a total of 10 minutes.
• Transfer the grilled chicken to a cookie sheet and then place in the oven.
• Cook the chicken for 15 minutes.
• Remove chicken from the oven and brush liberally, coating every inch of the legs with the barbecue sauce.
• Return chicken to the oven for 30 more minutes, basting the chicken for a second time half way through remaining cooking time.
• Serve with extra reserved sauce.

Steps:

• Combine chicken, celery, onions, carrots, salt, pepper, poultry seasoning, broth in large pot. Add enough water to cover chicken.
• Bring to a boil; reduce heat; cover and simmer for 1 hour or until chicken is tender.
• Remove chicken and let stand until cool enough to handle.
• Remove 1 cup of broth and strain.Set aside.
• Remove meat from bones and discard skin and bones; add meat back to broth.
• Return broth and chicken to simmer.
• In a large mixing bowl, combine reserved broth, 1 tablespoon salt, 1/4 teaspoon pepper, 2 chicken bullion cubes and approximately 3 cups of flour; mix well add enough flour to form stiff dough.
• Roll dough with rolling pin until approximately 1/8 inch thick or desired thickness thickness; cut into strips.
• Drop strips into soup; simmer for 20 minutes, stir occasionally.
• Mix corn starch with 2 tablespoons of water and add to soup. Add butter and cream, mix well.
• Bring to a simmer and then remove from heat; let stand 30 minutes (or as long as you stand to wait).

Steps:

• Combine ingredients with chicken and marinade for at least 1 hour.

Steps:

• Saute sliced chicken in hot oil until one side is cooked and then add white onion while turning chicken.
• Cook until onions are very soft.
• Toss in red and green peppers, mushrooms and green onion and continue sauteing over med/high heat.
• Stir in Cilantro, garlic powder, ginger, salt and pepper.
• (If you use a very salty soy sauce you might not want to add salt)
• Continue cooking until red and green peppers are soft.
• Once peppers are soft stir in Marsala wine and soy sauce, continue cooking over med/high heat until almost all of the liquid has evaporated and you are left with a thick sauce.
• Pour over a bed of rice and serve.
• NOTE*It is very important to keep cooking until nearly all of the liquid has evaporated because you want the flavor of the soy sauce and wine on the vegetables NOT on the plate in a puddle.
• If you prefer extra sauce for the rice just use more soy sauce and wine but make sure you burn off most of the excess water or your dish will lack flavor and be too liquidy.
• Adding a little extra olive oil will always help to thicken the sauce.
• Enjoy.

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Remove giblet packet from cavity of chicken and pat bird thoroughly dry with paper towels. Place 1 tablespoon butter into chicken cavity, sprinkle salt and black pepper into cavity, and stuff cavity with onion, celery, and lemon pieces. Loosen skin over breast and thigh of chicken with your fingers and insert garlic slices under the skin. Place the chicken breast side up on a rack set into a roasting pan.
• Melt 2 tablespoons butter in a small saucepan over medium-low heat; add dried parsley and Italian seasoning. Pour half the butter-herb mixture over the chicken and rub the seasoned butter onto all parts of chicken. Reserve remaining butter mixture.
• Roast chicken in the preheated oven for 20 minutes, then remove and turn chicken so breast side is down. Pour remaining half of seasoned butter over the chicken, brushing it over all parts of the bird. Return to oven and roast an additional 10 minutes.
• Reduce oven heat to 325 degrees F (165 degrees C). Roast chicken until skin is crisp and brown and the juices run clear, 1 hour and 20 more minutes. An instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, should read 160 degrees F (70 degrees C). Let chicken rest, uncovered, for 10 minutes before serving.

Steps:

• Fill a large pot with water and then add the chicken and onion. Cook over medium heat until the pot is brought to a slight boil or simmer, and set the kitchen timer for 4 hours
• After 3 hours of cooking time, rinse the celery and carrots and add them to the pot (if you'd like, also add the garlic cloves). Let all of the vegetables cook along with the onion and chicken for the remaining hour
• After everything is finished cooking, carefully remove the chicken, onion, and all of the vegetables to a large bowl and let cool slightly before storing in an airtight container in the fridge.
• Add your favorite pasta to the pot and let look according to the package directions or until al dente/tender.
• Enjoy!