KITTENCAL'S MOIST CHEDDAR-GARLIC OVEN FRIED CHICKEN BREAST
This is for serious garlic lovers. The chicken bakes out so moist and tender! Grated cheese may be sprinkled on top of the breast the last 5 minutes of cooking if desired but that is optional. Double all ingredients for more than four breasts and adjust the amount of garlic to suit taste. For the coating amount you might be able to get away with 5 or maybe 6 very small chicken breasts, but I would suggest to increase the amount slightly --- to take this dish to yet another level, about 10 minutes before the cooking time is finished, drizzle the top of the chicken with a little pasta sauce, then sprinkle mozzarella cheese on top. Return to oven for about 10 minutes until the chicken is completely cooked and sauce is hot and cheese has melted. For a lemon-garlic flavor add in 3 tablespoons lemon juice to the melted butter/garlic mixture --- *NOTE* for a healthier alternative Smart Balance Butter Blend may be used in place of the melted butter --- you will love this chicken! Visit my food blog, www.kittencalskitchen.com, for more of my recipes.
Provided by Kittencalrecipezazz
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Butter an 11 x 7-inch pan (if using more than 4 breasts use a larger pan).
- In a bowl, combine melted butter with fresh minced garlic, 1 teaspoon garlic powder and salt.
- In another bowl, combine the dry breadcrumbs with 1/2 cup finely grated cheddar cheese, Parmesan cheese 1 teaspoon garlic powder and coarse ground black pepper.
- Dip chicken in butter mixture; then in crumb mixture.
- Place in prepared pan and bake uncovered for 35-45 minutes or until cooked through, larger breasts may take more time (placing the chicken on a rack in a pan will produce an extra crispy crust).
- Top with shredded cheddar or mozzarella the last 5 minutes of cooking (this is only optional.
Nutrition Facts : Calories 452.1, Fat 26.1, SaturatedFat 14.8, Cholesterol 136.7, Sodium 852.6, Carbohydrate 18.6, Fiber 1.4, Sugar 1.5, Protein 34.9
KOREAN FRIED CHICKEN (SOY AND GARLIC)
Make and share this Korean Fried Chicken (Soy and Garlic) recipe from Food.com.
Provided by powerplantop
Categories Chicken
Time 1h5m
Yield 24 wings, 4 serving(s)
Number Of Ingredients 7
Steps:
- Make sauce with:.1/4 small onion, 2 cloves garlic (minced). 1/2 cup soy sauce. 1/4 cup mirin. 2 tablespoons brown sugar. 2 tablespoons ginger.
- Cook sauce 2 minutes.
- Dredge wings in corn starch fry in batches until they start to brown.
- After all wings have been fried the first time fry them again until they are golden brown.
- Coat wings with sauce (reheat and strain before coating wings).
Nutrition Facts : Calories 721, Fat 47.2, SaturatedFat 13.2, Cholesterol 226.4, Sodium 2320.3, Carbohydrate 12.5, Fiber 0.7, Sugar 7.8, Protein 58.1
GARLIC CHICKEN FRIED RICE
This fried rice uses leftover chicken (see the Garlic-Brown Sugar Chicken recipe also in Recipe Finder). So it's perfect when you need a quick and easy meal on busy weekdays.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4-6 servings.
Number Of Ingredients 10
Steps:
- In a large skillet or wok, scramble egg in 1 tablespoon oil, breaking into small pieces. Remove from skillet and set aside. Add remaining oil to skillet; stir-fry celery and garlic over medium-high heat until crisp-tender. Add rice; cook, stirring constantly, for 3 minutes. Stir in ham, chicken, soy sauce, pepper, ginger and egg; heat through.
Nutrition Facts :
PAN FRIED CHICKEN WITH GARLIC AND LEMON
Sometimes I really don't want to be creative with my dinner. Then I usually make this pan fried chicken breast. A little garlic, shallots, lemonjuice and parsley, and dinner is ready!
Provided by Myfoodpassion
Categories Lunch/Snacks
Time 25m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Fry the onion with 1 tbsp olive oil, 3 minutes in a frying pan over medium-high heat.
- Remove onion from the pan, keep on a plate. Add the chicken fillets to the pan and fry them in remaining olive oil on high heat until cooked through. Add the fried onion,crushed garlic and sprinkle over some seasalt. Pour in the lemonjuice and toss everything together with the chopped parsley. Cook for another minute then serve.
PAN FRIED PAPRIKA, GARLIC AND LEMON DIJON CHICKEN BREASTS
Stunningly easy but really impressive recipe! Simply marinade the chicken breasts in the sauce & pan fry them for an elegant but simple supper! Serve with rice, pasta or a medley of fresh seasonal vegetables with steamed new potatoes.This is one of my "fail safe" recipes - it is also brilliant on the Barbeque or oven baked! Also great with roasted Cherry Tomatoes. You can also use lean pork chops for this recipe.
Provided by French Tart
Categories Chicken Breast
Time 12h45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Grate the lemons and then squeeze them to extract the juice.
- Mix the lemon rind, juice, mustard, crushed garlic, salt, pepper & smoke paprika together until well blended.
- Coat the chicken breasts with the sauce - or even better, place ALL the ingredients including the chicken into a Zip Lock bag.
- Can be put in the fridge for up to 24 hours until needed OR can be frozen at this stage.
- If pan frying - heat the olive oil gently and add the chicken breasts.
- Cook on a high heat until they are browned and sealed - then cook gently for up to 20 minutes until juices run clear when pierced.
- At this stage you can add the optional creme fraiche or sour cream for a creamier sauce.
- The oven roasted cherry tomatoes can also be added to the pan to reheat them slightly.
- Sprinkle with some more smoked paprika before serving & fresh parsley. Garnish with a lemon wedge if required.
- Serve with fresh seasonal vegetables, steamed potatoes or rice & pasta.
- OVEN BAKED VERSION: Preheat oven to 200 C or 400 F; coat the oven proof pan with the olive oil and heat it up slightly beforehand.
- Place chicken breasts with all the sauce into the pan.
- Turn over once during cooking which should take 30 to 45 minutes.
- Add creme fraiche at this stage if using and scrape all the sauce from around the edges into the creamy sauce.
- Cook for a further 2-5 minutes.
- Serve as for pan-fried version.
Nutrition Facts : Calories 199, Fat 9.2, SaturatedFat 3.3, Cholesterol 89.2, Sodium 141.9, Carbohydrate 2.8, Fiber 0.4, Sugar 0.5, Protein 25.6
KIM'S STIR-FRIED GINGER GARLIC CHICKEN
This is a very simple and good recipe. Chicken is stir-fried in coconut oil with garlic, ginger, and hoisin sauce to make a sweet, savory dish.
Provided by Chef Carlie
Categories World Cuisine Recipes Asian
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Slice the chicken breasts into strips across the grain, and set aside. Peel and grate the ginger root and set aside.
- Heat the coconut oil in a wok over medium-high heat until the oil is melted and hot. Stir in the ginger and garlic, and cook and stir for about 20 seconds, to release the flavor. Toss the chicken strips into the hot oil, and scoop the hoisin sauce over the chicken. Cook and stir for 5 to 7 minutes, until the sauce coats the chicken and the meat is no longer pink inside.
Nutrition Facts : Calories 222.2 calories, Carbohydrate 10.7 g, Cholesterol 54.6 mg, Fat 10.5 g, Fiber 0.7 g, Protein 20.7 g, SaturatedFat 7.1 g, Sodium 389.1 mg, Sugar 5.8 g
SOY-GARLIC FRIED CHICKEN
This is Chef Solomonov's homage to the addictive Korean fried chicken at Café Soho in North Philadelphia. The key to the sticky richness of the glaze is kecap manis, an Indonesian sweet soy sauce, along with tons of roasted garlic. This sweet-salty-funky shellac works wonders when brushed on crunchy fried chicken.
Provided by Michael Solomonov
Categories main-dish
Time 6h35m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Roast garlic: Preheat the oven to 350 degrees F. Cut head of garlic in half horizontally to expose the cloves (you don't need to cut all the way through). Drizzle the cut surface with olive oil, close the halves back together, and wrap securely in a double layer of foil. Roast until the cloves are tender and golden brown, 45-60 minutes. Unwrap and set aside to cool.
- Soy-Garlic Glaze: In a medium bowl, add kecap manis, white soy sauce, sherry vinegar, and red pepper flakes. When garlic is cool enough to handle, gently squeeze the roasted cloves into the bowl. Stir with a spoon to break up the cloves, then whisk until combined (it's okay to leave some small pieces!). Set aside.(Note: Makes a little less than 2 cups of Soy-Garlic Glaze. Leftover Soy-Garlic Glaze can be stored in the refrigerator in an airtight container for up to 2 weeks.)
- Cure chicken: In a large bowl, add salt and mustard and onion powders, and combine until well blended. Add the chicken pieces and get in there with your hands to coat each piece well. Put the coated pieces of chicken on a baking sheet lined with parchment paper, keeping the skin intact; lightly cover with parchment paper or plastic wrap. Refrigerate for at least 4 hours or up to overnight.
- Bring the cured chicken to room temperature. (You don't want to fry ice-cold chicken, because it won't cook all the way through, and it will chill the frying oil.) Meanwhile, make the batter: In a large bowl, add the cornstarch, flour, and salt. Slowly pour in the cold water, whisking continuously, until the mixture is smooth and the consistency of thin pancake batter. Add more water as needed to thin the batter.
- Heat oil: Clip a candy or deep fry thermometer onto a large, heavy pot. Add enough canola oil to fully submerge the chicken pieces-about halfway up the side of the pot. (Oil expands as it heats, so don't overfill the pot.) Heat the oil over low heat until it reaches 300 F. (It's fine if the oil temperature goes up to 350 degrees F, because it will drop once the chicken goes in.) Coat chicken: When the oil is hot, add all the chicken into the batter and fully coat each piece.
- First fry: Starting with the dark meat, use tongs to pick up each piece and allow the excess batter to drip off. Gently swirl the tip of the chicken in the oil to set the crust; this will prevent the chicken from sticking to the bottom of the pot. Then ease the rest of the piece into the oil. Repeat with all the chicken pieces. Use a slotted spoon or spider strainer to make sure the chicken pieces don't stick together or to the bottom of the pot. If they do stick, gently separate them with the spoon; try not to tear the delicate crust! Use the slotted spoon to remove any stray bits of batter.
- After 10 minutes total, use the slotted spoon to transfer the chicken pieces to drain on a wire rack or paper towels on a baking sheet. The chicken will not be fully cooked-there's a second fry. Let the chicken rest, 15-20 minutes. Meanwhile, reheat the oil to 350 degrees F. (Note: The chicken can be made to this point up to 1 day ahead and refrigerated; bring it back to room temperature before the second fry.) Second fry: When the oil is hot, fry the chicken pieces again, this time for 4 minutes or until golden brown and crispy.Use the slotted spoon to transfer the chicken pieces to drain on a clean wire rack set over a paper towel-lined baking sheet.
- Glaze chicken: Brush glaze onto warm chicken, then flip to brush other side. (It's fine to brush the glaze all over the chicken several times!) Serve immediately. (Note: Frying oil can be reused several times for frying chicken. Cool the oil completely, then pour through a fine-mesh strainer into a clean jar. Cover and store in the refrigerator for up to two weeks.)
OVEN-FRIED GARLIC CHICKEN
I gave this recipe from the "365 Ways to Cook Chicken" cookbook an A+! It's easy and you'll probably have most of the ingredients already on hand.
Provided by SilentCricket
Categories Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350.
- In a shallow bowl, blend together bread crumbs, Parmesan cheese, parsley, salt, and pepper.
- In a small saucepan, heat butter and garlic over very low heat until butter melts.
- Remove from heat.
- Brush chicken pieces with garlic butter, then roll in bread crumb mixture to coat.
- Place chicken skin side up on a large foil-lined baking sheet.
- Mix together any remaining crumb mixture and butter and sprinkle over chicken.
- Place in oven and bake 1 hour.
KOREAN FRIED CHICKEN WITH SOY-GARLIC GLAZE
Korean fried chicken is double fried, guaranteeing it's cooked and tender on the inside, golden and crispy on the outside. While many versions feature a spicy gochujang-based glaze, this one opts for a soy-garlic sauce with just a hint of heat from gochujang. In lieu of gochujang, you can use another Asian chili sauce, any of which will bring its own unique flavor profile. You could also swap in the red chile flakes gochugaru, another Korean pantry staple.
Provided by Food Network Kitchen
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Toss the chicken with 2 teaspoons salt and 1/2 teaspoon pepper. Whisk 1/2 cup cornstarch and 1/4 teaspoon baking powder in a medium bowl. Coat the chicken in the cornstarch mixture, shaking off any excess. Transfer to a rack set on a baking sheet and let sit, uncovered, to set the coating, 30 minutes.
- Meanwhile, heat 2 tablespoons vegetable oil in a small saucepan over medium heat. Add the garlic and ginger and cook, stirring, until just softened but not browned, about 2 minutes. Add the soy sauce, brown sugar, honey, rice vinegar, gochujang and sesame oil; bring to a simmer and cook until slightly thickened, 6 to 8 minutes. Set the sauce aside.
- Fill a large Dutch oven or other heavy pot with 2 to 3 inches of vegetable oil. Heat over medium heat until a deep-fry thermometer registers 350 degrees F. Whisk the flour, remaining 1/3 cup cornstarch and 1/4 teaspoon baking powder and 2 pinches of salt in a medium bowl. Add the vodka and 1/3 cup cold water and whisk until the batter is smooth and very thin (about the consistency of half-and-half). If needed, add more water, 1 tablespoon at a time, to thin the batter.
- One at a time, dip about half the chicken pieces in the batter, letting any excess drip off. Then, using tongs, hold the chicken halfway in the hot oil for 1 to 2 seconds before letting go completely (this will prevent the chicken from sticking to the bottom of the pot). If any pieces stick together, gently separate them with the tongs. The oil temperature will drop; adjust the heat as necessary to maintain a temperature between 300 degrees F and 325 degrees F. Fry the chicken until the coating is crisp but not browned, about 6 minutes. Remove to a rack set on a baking sheet to drain. (The chicken will not be fully cooked at this stage.) Let the oil temperature return to 350 degrees F before frying the remaining chicken.
- Double-fry the chicken: Increase the oil temperature to 375 degrees F. Working in two batches, fry the chicken again until the coating is browned and very crisp, 4 to 6 minutes for wings and 6 to 8 minutes for drumsticks. Adjust the heat as necessary to maintain a temperature of 350 degrees F. Remove with tongs and transfer to a clean rack set on a baking sheet; brush all over with the sauce. Sprinkle with sesame seeds.
DAKGANGJEONG - SOY GARLIC FRIED CHICKEN - MY KOREAN KITCHEN
Super delicious and crunchy dakgangjeong recipe. Bite sized chicken pieces are double fried and coated with sweet, savory and sticky soy garlic sauce.
Provided by @MakeItYours
Number Of Ingredients 23
Steps:
- HowToSection Deep Frying Method Array
- HowToSection Air Fryer Method (Frying Only) Array
ROASTED GARLIC TERIYAKI FRIED RICE WITH CHICKEN
Chicken is quickly stir-fried with carrot and onion before mixing into fried rice for a quick and tasty meal.
Provided by Kikkoman
Categories Trusted Brands: Recipes and Tips Kikkoman
Yield 6
Number Of Ingredients 7
Steps:
- Cut chicken into thin strips.
- Heat oil in hot wok or large skillet over high heat. Add chicken, green onions and carrot. Stir-fry 3 minutes, or until chicken is thoroughly cooked.
- Add egg; cook, stirring gently, until firm. Stir in rice and cook until heated through.
- Add roasted garlic teriyaki sauce; remove pan from heat. Stir mixture until well mixed. Serve immediately.
Nutrition Facts : Calories 246.3 calories, Carbohydrate 33.8 g, Cholesterol 50.5 mg, Fat 6.5 g, Fiber 0.9 g, Protein 12 g, SaturatedFat 1.3 g, Sodium 803.2 mg, Sugar 2.3 g
SPICY PAN FRIED CHICKEN LIVERS WITH LEMON GARLIC DIPPING SAUCE
This recipe is a mix between the fried chicken livers they sold at the state fair in Michigan growing up, and the fried chicken livers I had in New Orleans. Very good! Even people who HATE liver have drooled over these spicy little gems.
Provided by graniteangel
Categories Chicken Livers
Time 3h20m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Soak chicken livers in mixture of buttermilk, hot sauce, and worcestershire sauce for at LEAST 2 hours in the fridge.
- For the sauce you want to mix mayo, sour cream, lemon juice, garlic, old bay seasoning and worcestershire sauce in a bowl until fully incorperated. You want to make it before you fry the livers to give the flavors time to mingle. Place in fridge until just about to serve.
- In a bowl combined corn flour, all purpose flour, black pepper, cayenne pepper, old bay and creole seasoning.
- Add your peanut oil to a large sauce pan. Make sure it's large enough to fit the livers, but leave enough room in between so they are not too crowded. Or you can do them in batches.
- Roll the livers in the dry seasoned mixture and place in the hot pan. Try to keep the heat between Med-high to Med.
- Cook about 8-10 minutes on each side. It depends on the size of the livers. Turn down the temp if they start getting too brown too fast.
- If not sure on their being done, you can just brown them on each side and then pop them in a 350F for about 10 minutes.
- Once done, serve immediately with a generous spoon full of dipping sauce.
Nutrition Facts : Calories 458.9, Fat 36.9, SaturatedFat 8.4, Cholesterol 209.9, Sodium 244, Carbohydrate 19.2, Fiber 0.9, Sugar 4.8, Protein 13.5
OVEN-FRIED CHICKEN WITH TABASCO-GARLIC MARINADE
The chicken is oven-fried, removing stove-top heat and mess from a steamy August kitchen while still producing an extra-crunchy crust.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 11
Steps:
- Mix eggs, Tabasco, onion, and garlic in a large bowl. Add chicken, and toss to coat well. Cover, and refrigerate for at least 1 hour (or up to 8 hours).
- Preheat oven to 450 degrees. Place a rimmed baking sheet on center rack. Whisk flour, cornmeal, salt, paprika, and cayenne in a medium bowl. Remove chicken from marinade, and roll each piece in flour mixture, shaking off excess.
- Place chicken on preheated baking sheet, and bake for 20 minutes. Lightly brush top of each piece with oil, and bake, brushing tops every 10 minutes, until chicken is dark golden brown, 30 to 40 minutes more.
- Transfer chicken to a wire rack, and let cool slightly. Serve immediately, or let cool to room temperature.
OVEN FRIED CHICKEN WITH PANKO, LEMON, GARLIC & PARMESAN
Steps:
- Preheat oven to 400 Blend panko, almonds, lemon zest, parmesan cheese, cilantro or parsley (if using), salt and garlic in food processor. Place in shallow bowl for rolling. Combine eggs, lemon juice in separate bowl and mix well. Dip each chicken breast first in the egg mixture and then thoroughly roll in cheese/panko mixture. Place into 13x9 inch pans (2), patting on additional crumbs as needed. Let set for 15 minutes to dry a bit. Bake for 1 hour uncovered.
KITTENCAL'S GARLIC FRIED CHICKEN BREAST
Plan ahead the chicken needs to soak in the milk mixture before breading --- you will need garlic powder and fresh garlic for this, do not use fresh garlic for the flour mixture or it will burn while cooking. this recipe may be doubled although you will need to make two separate bowls of breading mixture do not double the amounts into one bowl. --- serve with mashed potatoes and gravy, see my recipe#145064
Provided by Kittencalrecipezazz
Categories Chicken Breast
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a bowl whisk the egg then whisk in milk, fresh garlic and cumin.
- Place the chicken in the mixture and refrigerate for 1 or more hours.
- In a shallow dish combine garlic powder with onion powder, black pepper, seasoned salt, paprika, flour, breadcrumbs and cayenne pepper (if using).
- Heat 1 cup oil in a heavy skillet to 350 degrees F.
- Remove the chicken from the egg/milk mixture allowing excess to drip off, then coat in the flour/breadcrumb mixture.
- Fry the chicken in hot oil about 5-6 minutes per side or until cooked through (if you do not pound the chicken breasts thin you may partially cook the chicken in the skillet then remove to a baking sheet and finish cooking in the oven if desired).
- Remove to paper towels or a brown paper bag to absorb the oil.
OVEN-FRIED HONEY GARLIC CHICKEN
Easy and oh so delicious! I found this recipe on the National Honey Board website, tried it, and loved it! I've also used this recipe as a marinade.
Provided by chickenconnoisseur
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In medium bowl, whisk together honey, garlic, and vinegar.
- Pour bread crumbs into separate bowl.
- Set bowls aside.
- Spread oil over foil-lined baking pan large enough to hold all chicken pieces in one layer.
- Roll chicken pieces in honey mixture, then in bread crumbs; place in pan.
- Bake at 375°F for 30 minutes, or until cooked through.
- Optional: for a thicker crust, roll the breaded chicken pieces in egg or more honey and then again in the bread crumbs.
Nutrition Facts : Calories 510.2, Fat 8.4, SaturatedFat 1.7, Cholesterol 131.7, Sodium 445.6, Carbohydrate 48, Fiber 1.9, Sugar 19.9, Protein 58.1
OVEN FRIED PARMESAN GARLIC CHICKEN
Originally from Southern Food I believe and a few changes along the way. Easy to prepare and always good. We serve with a roasted sweet potato fry and a tossed salad. Very good any time of the year!
Provided by designerchef in Chi
Categories Chicken Breast
Time 55m
Yield 8 pcs chicken, 6 serving(s)
Number Of Ingredients 9
Steps:
- In a saucepan, over low heat, melt butter with minced garlic. Mix bread crumbs in a separate bowl with the parmesan cheese, parsley, tarragon, salt and pepper.
- Dip chicken into melted garlic butter and roll into bread crumb mixture. Place breaded chicken in a 13 x 9 glass baking dish and bake @ 325 degrees for 45 minutes or until done.
- Serve with sweet potato fries. Enjoy!
Nutrition Facts : Calories 430.6, Fat 21.5, SaturatedFat 12.4, Cholesterol 141.7, Sodium 902.2, Carbohydrate 14, Fiber 1, Sugar 1.3, Protein 43.3
GARLIC CHICKEN EASY PAN FRIED
Chicken Breasts So tasty and ready is just about 15 Minutes. Add a Vegie, a Salad, or Just Baked Beans and Your Dinner is Ready in a flash. I Hope You'll all try this & enjoy.
Provided by FREDA GABLE
Categories Chicken
Time 20m
Number Of Ingredients 6
Steps:
- 1. Melt Butter in large Skillet over Med High Heat.
- 2. ADD CHICKEN: Sprinkle with garlic, seasoning salt and Onion powder
- 3. Saute about 10- 15 minutes on each side. Until Chicken is cooked thru and juices run clear. chicken will be a nice Golden brown. Add your Favorite dish with this and Dinner is Served. My Prep is 10 min. . cook time is 10 min, Total time from start to Finish, is 20 minutes.
OVEN FRIED GARLIC PARMESAN CHICKEN
I love making Parmesan Chicken ... and garlic butter added to it ...well over the top if i do say so myself. Hope you all enjoy this as much as my family does.
Provided by Kellie Parker
Categories Pasta
Time 1h30m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350 degrees
- 2. 2.In a shallow glass dish or bowl, combine the crushed garlic with the melted butter or margarine. In another small bowl mix together the bread crumbs, cheese, parsley, salt and pepper. Dip chicken pieces into garlic butter, then into crumb mixture to coat.
- 3. 3.Place coated chicken pieces into a lightly greased 9x13 inch baking dish. Drizzle with remaining garlic butter and bake uncovered in the preheated oven for 1 to 1 1/4 hours, or until chicken is cooked through and juices run clear.
- 4. Pour Spaghetti sauce over top of baked chicken add mozzerella Cheese over the top of it and place back in the over til melted and bubbly.
- 5. if you rather not do the sauce and cheese... it is great just left alone with a side of Mashed taters and a veggie...
GARLIC CHICKEN FRIED BROWN RICE
Leftover brown rice is reborn in this chicken fried rice with peppers and onions. Black pepper, paprika, or dried parsley may be used to season after this is cooked.
Provided by JOYCE
Categories World Cuisine Recipes Asian
Time 35m
Yield 3
Number Of Ingredients 9
Steps:
- Heat 1 tablespoon of vegetable oil in a large skillet set over medium heat. Add the chicken, bell pepper, green onion and garlic. Cook and stir until the chicken is cooked through, about 5 minutes. Remove the chicken to a plate and keep warm.
- Heat the remaining tablespoon of oil in the same skillet over medium-high heat. Add the rice; cook and stir to heat through. Stir in the soy sauce, rice vinegar and peas, and continue to cook for 1 minute. Return the chicken mixture to the skillet and stir to blend with the rice and heat through before serving.
Nutrition Facts : Calories 444.4 calories, Carbohydrate 57.4 g, Cholesterol 43.1 mg, Fat 12.8 g, Fiber 6.6 g, Protein 24.3 g, SaturatedFat 2.3 g, Sodium 701.4 mg, Sugar 4.1 g
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