ZESTY CHICKEN
Halved chicken is a perfect choice for winter grilling. Cooked over indirect heat, it virtually eliminates grill flare-ups. This version from Micheal Everidge of Morristown, Tennessee features a tangy four-ingredient mustard sauce you can whip up in minutes.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, combine the mustard, honey, seasoning blend and Worcestershire sauce. Carefully loosen the skin of the chicken; spoon some of the mustard mixture under the skin., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan. Place chicken skin side up over drip pan and grill, covered, over indirect medium heat for 20-30 minutes on each side or until juices run clear and a thermometer reads 180°, basting occasionally with remaining mustard mixture. , Cover chicken and let stand for 5 minutes before cutting into serving-size pieces.
Nutrition Facts : Calories 347 calories, Fat 15g fat (4g saturated fat), Cholesterol 88mg cholesterol, Sodium 328mg sodium, Carbohydrate 25g carbohydrate (22g sugars, Fiber 1g fiber), Protein 29g protein.
ZESTY CHICKEN SAUTé
In a recent Cookbook Swap, I received some STELLAR cookbooks from Chef #22015. This recipe is from one of them. "Cheap. Fast. Good!" by Beverly Mills and Alicia Ross. What a wonderful book! This recipe is now one of my favourites. The chicken is perfectly spiced, in my opinion. I love the ease of preparation! You may need to increase the spice mixture though (if you like it thick like I do!). I made up a batch of the spices and when it was gone, I simply made up another half recipe of it. Worked out perfectly with no waste!
Provided by Saturn
Categories Chicken Breast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place the chili powder, garlic powder, onion powder, cumin, salt (if using) and allspice (if using) in a gallon-size zipper-top bag and seal the bag. Shake the bag to combine the spices thoroughly. (NOTE: I usually omit the onion powder and put in about a 1/2 tsp lemon pepper. I like that the best!).
- Place the chicken breast halves, one at a time, between two sheets of waxed paper or plastic wrap and pound them with several whacks of a meat mallet or rolling pin so that they are an even 1/2 inch thick. Peel off the paper. (Each serving should be about 6 ounces, so if the breast halves are large, cut them in half lengthwise.).
- Place the chicken pieces in the bag with the spices, seal it, and shake until the chicken is coated with the spice mixture. Set the bag aside.
- Heat the oil in an extra-deep 12 inch skillet over medium heat. Add the chicken pieces and cook until lightly browned on the first side, 4 to 5 minutes. Turn the chicken and cook until no longer pink in the center, another 4 to 5 minutes.
- Transfer the chicken to a platter and serve.
- A salad would be great alongside. My family's favourite is Deep Browned Potatoes (Recipe #47957) and corn.
Nutrition Facts : Calories 201.4, Fat 4.6, SaturatedFat 1, Cholesterol 108.9, Sodium 209.7, Carbohydrate 1.5, Fiber 0.4, Sugar 0.1, Protein 36.4
ZESTY CHICKEN SOUP
This spicy chicken soup is chock full of chicken and vegetables. Best of all, it freezes nicely, making a second meal with little effort! -Gwen Nelson, Castro Valley, California
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 10 servings (3-3/4 quarts).
Number Of Ingredients 18
Steps:
- Place chicken in a Dutch oven; add water. Bring to a boil; reduce heat. Simmer, covered, 10-15 minutes or until chicken juices run clear. Remove chicken; cut into 1/2-in. cubes and set aside., In a large skillet, heat oil over medium-high heat. Add onion, celery and garlic; cook and stir until tender., Add to cooking juices in Dutch oven. Stir in tomatoes, tomato sauce, salsa, zucchini, carrots, corn, chilies, cumin, chili powder and basil. Bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until vegetables are tender. Add chicken; heat through., If desired, serve with cheese and tortilla chips. Soup may be frozen for up to 3 months.
Nutrition Facts : Calories 152 calories, Fat 3g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 518mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 5g fiber), Protein 14g protein. Diabetic Exchanges
ZESTY ROASTED CHICKEN WITH MEDITERRANEAN POTATOES
Provided by Serena Palumbo
Time 40m
Yield 2 servings
Number Of Ingredients 17
Steps:
- Chicken:
- Preheat the oven to 375 degrees F.
- In a large bowl, toss the chicken with the citrus juices, lemon zest and salt and pepper, to taste. Let sit for a few minutes.
- In a large saute pan over medium-high heat, add the olive oil. When the oil is hot, remove the chicken from the marinade, shaking off the excess. (Do not discard the marinade.) Season the chicken with salt and pepper, to taste, and sear on both sides in the hot oil. Transfer the chicken to a baking sheet and finish cooking the chicken in the oven. Cook until internal temperature reaches 165 degrees F on an instant-read thermometer, about 10 to 12 minutes. Reheat the same saute pan over medium-high heat. Pour in the marinade and deglaze the pan. Stir with a wooden spoon and scrape up any brown bits on the bottom. Add the orange zest and the chicken broth and simmer to reduce by 2/3.
- Potatoes: Peel and cut the potatoes into small chunks. Add them to a medium pot over medium heat. Cover with water and bring to a simmer. Cook them until al dente. Drain the potatoes well. Heat a large saute pan over medium-high heat and add 2 tablespoons olive oil. Add the potatoes and saute for 1 to 2 minutes. Turn off the heat and gently stir in the capers, black olives and feta cheese. Season salt and pepper, to taste. Transfer to a serving bowl and garnish with basil, mint and parsley.
- Arrange the chicken on a serving platter and serve with the potatoes.
ZESTY CHICKEN SOUP
I found this recipe in Celebrate the Rain - the Junior League of Seattle's cookbook. I haven't tried it yet but it sounds delicious.
Provided by Chef Sweet tooth
Categories Clear Soup
Time 49m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Heat the oil in a large stockpot over medium-high heat. Add the onion and sauté until tender and aromatic, about 3 to 5 minutes,then add the garlic and sauté 1 minute longer.
- Stir in the curry and sauté for 1 minute, then add the chicken, red bell pepper, ginger, and red pepper flakes and stir for 2 minutes.
- Add the broth, tomatoes, and apple and bring to a boil. Reduce the heat to low and simmer for 20 minutes.
- Add the orzo and currants to the soup and simmer until the orzo is tender, about 10 minutes.
- Season the soup to taste with salt and pepper and ladle it into bowls.
- Garnish with cilantro and a dollop of yogurt or sour cream.
- You can make the soup a day ahead up to step 4 and cover and refridgerate it and then bring it to a simmer before you continue.
Nutrition Facts : Calories 242.7, Fat 6.3, SaturatedFat 1.3, Cholesterol 57.3, Sodium 651.3, Carbohydrate 27.4, Fiber 3.5, Sugar 11.2, Protein 19.6
BESSY'S ZESTY GRILLED GARLIC-HERB CHICKEN
Though seemingly unconventional, this recipe will surely please anyone. The combination of exotic ingredients comes together perfectly to form an altogether delicious grilled chicken.
Provided by Mildred Smith
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h20m
Yield 4
Number Of Ingredients 13
Steps:
- Place chicken in a shallow dish. In a medium bowl, mix together the olive oil, sugar, honey, saffron, garlic, basil, thyme, cayenne pepper, salt, oregano, parsley, and sage. Pour the mixture over the chicken. Cover, and marinate 20 to 25 minutes in the refrigerator.
- Preheat the grill for medium heat.
- Lightly oil the grill grate. Discard marinade, and place chicken on the grill. Cook for 10 minutes on each side, or until exterior is charred and juices run clear.
Nutrition Facts : Calories 748.4 calories, Carbohydrate 29.1 g, Cholesterol 67.2 mg, Fat 59 g, Fiber 0.6 g, Protein 24.9 g, SaturatedFat 8.7 g, Sodium 641.2 mg, Sugar 27.2 g
ZESTY BAKED PARMESAN CHICKEN
This recipe is super easy and quick. You can use skinless breasts or skinless thighs. I cooked the thighs 10 minutes longer.
Provided by freona
Categories Chicken Breast
Time 40m
Yield 6 thighs
Number Of Ingredients 4
Steps:
- Mix cheese and salad dressing mix.
- Moisten chicken with milk, coat with cheese mixture.
- Place in shallow baking dish.
- Bake at 400 degrees for 25 minutes or until cooked through.
- For a golden, crispier chicken, set oven to broil.
- Broil 2 to 4 minutes or until golden brown, watching closely.
Nutrition Facts : Calories 131, Fat 5.8, SaturatedFat 2.6, Cholesterol 67.5, Sodium 196.7, Carbohydrate 1.3, Sugar 0.1, Protein 17.4
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love