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It’s Nationwide Rooster Month.
To me, day by day is hen day as a result of it’s the spine of my food regimen, which is why a brand new hen recipe is all the time welcome.
The Rooster Romano recipe that follows isn’t the best way I’ve made he dish earlier than, however it’s fast and never loaded with lots of empty energy.
CHICKEN ROMANO
from eatingwell.com
4 skinless, boneless hen breast halves (1 1⁄4 to 1 1⁄2 kilos whole)
1 egg white
1 tablespoon water
1¼ cups cornflakes, crushed (about 1⁄2 cup)
2 tablespoons grated Romano cheese
½ teaspoon dried Italian seasoning, basil or oregano, crushed
4 ounces dried multi-grain spaghetti
1 ⅓ cups low-sodium tomato-base pasta sauce
1 pound Shaved or grated Romano cheese
1 bunch Snipped recent Italian (flat-leaf) parsley
Preheat oven to 400 levels F. Evenly coat a 15x10x1-inch baking pan with nonstick cooking spray or line with foil and coat with cooking spray; put aside. Place every bit of hen between two items of plastic wrap. Utilizing the flat aspect of a meat mallet, pound hen evenly till about 1⁄2 inch thick. Take away plastic wrap. Put aside.
In a shallow dish use a fork to beat collectively egg white and the water. In one other shallow dish mix crushed cornflakes, the two tablespoons grated cheese, the Italian seasoning and 1⁄8 teaspoon floor black pepper. Dip hen items, separately, into egg combination; dip into cornflake combination, turning to coat. Place coated hen within the ready baking pan.
Bake about 18 minutes or till hen is tender and not pink. In the meantime, prepare dinner spaghetti based on package deal instructions; drain. In a small saucepan prepare dinner pasta sauce till heated via, stirring sometimes.
To serve, divide cooked spaghetti amongst 4 serving plates. High with hen and pasta sauce. If desired, sprinkle with extra cheese and/or parsley.
CHICKEN FRANCESE
from foodetwork.com
4 skinless, boneless, hen breasts (about 11⁄2 kilos)
All-purpose flour, for dredging
Kosher salt and freshly floor black pepper
4 giant eggs
3 tablespoons water
1⁄4 cup extra-virgin olive oil
1⁄2 lemon, with rind, minimize in skinny rounds
1⁄2 cup dry white wine, akin to Pinot Grigio
1 cup hen broth
1⁄2 lemon, juiced
2 tablespoons unsalted butter
1⁄4 cup chopped flat-leaf parsley
Put the hen breasts aspect by aspect on a slicing board and lay a bit of plastic wrap over them. Pound the hen breasts with a flat meat mallet, till they’re about 1⁄4-inch thick. Put some flour in a shallow platter and season with a good quantity of salt and pepper; combine with a fork to distribute evenly. In a large bowl, beat the eggs with 3 tablespoons of water to make an egg wash. Warmth the oil over medium-high flame in a big skillet.
Dredge each side of the hen cutlets within the seasoned flour, after which dip them within the egg wash to coat fully, letting the surplus drip off. When the oil is good and scorching, add the cutlets and fry for two minutes on either side till golden, turning as soon as. Take away the hen cutlets to a big platter in a single layer to maintain heat.
Toss the lemon slices into the pan and prepare dinner for 1 to 2 minutes, till aromatic. Add the wine, broth, and lemon juice, simmer for five minutes to cut back the sauce barely. Roll the butter in some flour and add it to the skillet, it will thicken the sauce. Stir to include and dissolve the flour. Cut back the warmth to medium-low and return the hen to the pan; place the lemon slices on prime of the cutlets. Simmer gently for two minutes to warmth the hen via. Season with salt and pepper and garnish with chopped parsley earlier than serving.
MELT IN YOUR MOUTH CHICKEN
from cookiesandcups.com
1 cup bitter cream
2 teaspoons garlic powder
1 teaspoon seasoned salt
1⁄2 teaspoon recent floor black pepper
11⁄2 cups freshly grated Parmesan cheese, divided
3 kilos boneless hen breasts, trimmed of extra fats
Preheat oven to 375 levels.
Evenly coat a 9-by-13 baking dish with nonstick spray and put aside.
In a medium bowl, combine collectively the bitter cream, garlic powder, seasoned salt, pepper, and 1 cup of Parmesan cheese.
Place the hen breasts evenly into the pan. Unfold the bitter cream combination on prime of the hen. Sprinkle with the remaining Parmesan cheese.
Bake for 25-Half-hour, or till the hen is cooked via.
Flip the oven to broil and place the pan underneath the broiler for 2-3 minutes till evenly browned on prime.
Serve instantly.
HONEY GARLIC CHICKEN BREAST
1 lb hen breast, boneless and skinless (2 items)
Salt and pepper
1⁄4 cup flour
31⁄2 tbsp unsalted butter (or 2 1⁄2 tbsp olive oil)
2 garlic cloves, minced
1⁄2 tbsp apple cider vinegar (or white or different clear vinegar)
1 tbsp soy sauce, mild or all function
1⁄3 cup honey (or maple syrup)
Lower the breasts in half horizontally to create 4 steaks in whole. Sprinkle either side with salt and pepper.
Place flour in a shallow dish. Coat hen in flour and shake off extra.
Soften many of the butter in a big skillet over excessive warmth; maintain again about 1 tsp for later.
Place hen in skillet and prepare dinner for two to- 3 minutes till golden. Flip and prepare dinner the opposite aspect for 1 minute.
Flip warmth down barely to medium excessive.
Make a little bit of room within the pan and add garlic and prime with remaining dab of butter. Stir garlic briefly as soon as butter melts.
Add vinegar, soy sauce and honey. Stir / shake pan to mix. Convey sauce to simmer, then simmer for 1 minute or till barely thickened.
Flip hen to coat in sauce. If the sauce will get too thick, add a contact of water and stir.
Take away from range instantly. Place hen on plates and drizzle over remaining sauce.
SMOTHERED CHICKEN
from thecozycook.com
5 strips thick minimize bacon
2 giant boneless skinless hen breasts
1⁄2 cup Vegetable oil, for frying.
Rooster Dredge
1⁄2 cup all-purpose flour
¼ cup breadcrumbs, plain or Italian
1 teaspoon seasoned salt
¾ teaspoon black pepper
Gravy
4 Tablespoons Butter
4 Tablespoons Flour
2 1⁄2 cups hen broth
1 beef bouillon dice or 1 tsp higher than bouillon
1⁄3 cup half and half
1 teaspoon low sodium soy sauce, can sub Worcestershire sauce
1 teaspoon onion powder
1 teaspoon garlic powder
¼ teaspoon dried thyme
¼ teaspoon dried rosemary
¼ teaspoon dried sage
Add hen dredge components to a big plate and toss to mix. Put aside. Measure out gravy components previous to starting.
Prepare dinner the Bacon: Fry bacon over medium-low warmth till crispy on each side. Take away from pan and pour grease right into a heat-safe bowl. Reserve 2-4 Tablespoons of clear bacon drippings. Wipe the pan clear.
Slice and pound the hen: Whereas the bacon cooks, slice every hen breast in half lengthwise to create 2 thinner slices. Place saran wrap over them and use a meat tenderizer to pound them to about 3⁄4 inches thick. This provides them a bit extra texture for the flour dredge to carry on to. They’ll plump up extra when cooked.
Coat the Rooster: Wipe the hen dry and coat generously within the flour combination, get in each nook and cranny.
Prepare dinner the Rooster: Add the reserved bacon drippings to the clear pan and sufficient vegetable oil to cowl the hen by half. Warmth over medium-high warmth. As soon as heated and glistening, add the hen. Fry 2 at a time for about 5 minutes per aspect, till they’ve a pleasant golden sear. Put aside on a plate. Regulate warmth down barely and again up all through cooking as wanted.
Drain the oil: Take away the oil from the pot and use a paper towel to take away any black spots from the pan, however depart any brown remnants.
Make the Roux: Soften the butter over medium warmth and use a silicone spatula to “clear” the underside of the pan. Sprinkle the flour steadily, whisking constantly, till a paste kinds.
Add the Broth and Half and Half: Add the liquid in small increments, whisking always. It can thicken up in between every splash of liquid. In the event you add it abruptly, you’ll “break” the roux and it gained’t be thick.
Add remaining gravy components: Slowly add the meat bouillon, soy sauce, and seasonings.
Convey to a delicate boil, then scale back to a simmer. Add a couple of drops of kitchen bouquet if a darker colour is desired.
Add the hen again to the pan together with any juice from the plate.
Chop up the bacon and add it to the highest of the hen.
Cowl partially and prepare dinner over low warmth for 10-Quarter-hour. The interior temperature of the hen ought to attain 165 levels previous to serving.
Serve with rice, noodles or mashed potatoes.
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