Chicken Recipes

When you buy chicken, you'll need to know what you're getting. Chicken is sold whole, or in parts, with and without the bones. The parts are usually well labeled... breasts, wings, thighs, etc.

Whole chickens are not quite as easy. They come in four basic types:

Broiler/Fryer:These are young chickens, from 7-13 weeks old. The meat is very tender, and can be prepared by any cooking method.

Roaster:These chickens are older, about 3-5 months. Their meat is tender, and has more flavor than a fryer. These chickens are best for roasting, but can also be cooked by other methods.

Stewing Chicken: These chickens are over 10 months old. They have the most flavorful meat, but the meat is tougher than fryers or roasters. These chickens are good for use in soups or stews. Braising will also work well with these chickens.

Capons: Capons are castrated roosters. They are typically under 8 months old. They have more white meat, but also a higher fat content than other chickens. The meat is tender and flavorful. They make great birds for roasting.

This is a variation of pasta all'arrabiata, which is a pasta with a spicy tomato sauce.

Ingredients:

4 boneless skinless chicken breast halves
1 egg
1 Tbsp water or milk
1 cup flour
1 cup bread crumbs
1 cup grated parmesan cheese
salt and pepper to season
2 Tbsp margarine
2 cloves of garlic, chopped.
1 14 oz. can of tomatoes
1/4 cup wine (red or white, whatever you prefer)
2 tsp. crushed red pepper flakes
1 dash worcestershire sauce
1 tsp. dried oregano

Directions:

Preaheat your oven to 425 degrees F.

In a shallow bowl, beat together the egg and the milk or water.

Put the flour on a plate, and combine the bread crumbs and parmesan cheese on another plate. Season the flour with salt and pepper.

Dredge the chicken in the flour, and then dip it into the egg. Dip the chicken in the bread crumbs and parmesan, making sure to coat the chicken.

Place the chicken into a baking dish, with 1 Tbsp of the margarine, and bake for 20-25 minutes in the oven, or until the chicken is no longer pink in the center.

In a large skillet, melt the butter over med. high heat. When the butter has melted, add the chopped garlic, and cook until garlic is golden... DO NOT OVERCOOK!

Add the tomatoes, breaking them up with the side of a spoon or spatula.

Add the wine, red pepper flakes, worcestershire sauce, and oregano. When the mixture comes to a boil, turn the heat down to medium, and let simmer for 15-20 minutes, until thickened.

When the chicken is done, remove it from the oven, and pour the sauce over it. Sprinkle with some parmesan cheese, if desired, and serve immediately.

Serves 4.

These burgers are a great alternative to fatty beef hamburgers. The cucumber and mint dressing is also good on salads.

Ingredients:

For The Burgers:

1 lb. ground chicken
1/4 cup pesto
1/2 cup crumbled feta cheese
2 cups shredded lettuce
1 medium tomato
2 pita breads

For The Cucumber Mint Dressing

1 small or medium cucumber, peeled and sliced
1/4 cup fresh mint leaves
8 oz. sour cream
1/2 to 1 teaspoon garlic powder
1/3 cup crumbled feta cheese

Directions:

For The Burgers

Preheat the oven to 375 degrees.

In a medium bowl, mix the chicken, pesto and 1/4 cup of the feta cheese.

Shape the mixture into patties, and place on a broiler pan.

Cook the burgers in a 375 degree oven for 15 minutes. Flip them over, and then cook another 15 minutes.

Divide the remaining 1/4 cup of feta cheese among the burgers and cook for an additional 5-10 minutes.

Cut each pita bread in half, and carefully open each half up.

Place one burger inside each pita bread half, with some of the lettuce and tomato, and top with the cucumber-mint dressing.

Makes 4 burgers

For The Cucumber Mint Dressing

In a blender, puree the cucumber and the mint leaves

Add the sour cream, garlic powder, and feta cheese, and mix well.

Makes about 2 cups of dressing

This is another recipe that was inspired by another dish. In this case, Insalata Caprese, which is a simple Italian salad made from tomatoes, mozzerella cheese, and basil.

Ingredients:

4 boneless, skinless chicken breast halves
8 oz. fresh mozzerella cheese, sliced
1 medium tomato, peeled and sliced.
About 8 leaves of fresh basil, shredded
8 slices prosciutto

Directions:

Preheat the oven to 425 degrees F.

Carefully cut a pocket in the side of each chicken breast half.

Season the chicken with a little bit of salt and pepper, inside the pocket and out.

Take half of the mozzerella cheese, and stuff it into the pockets of the chicken breasts, along with the tomato, and the basil.

Wrap each chicken breast with two slices of the prosciutto, top the chicken breasts with the remaining mozzerella cheese.

Place the chicken in a baking pan, and bake for about 20-25 minutes, until the chicken is done, and no longer pink in the middle.

Remove the chicken from the oven and serve.