Recipes

Quick Chicken Tostadas

Quick Chicken Tostadas

Accompany these tostadas with orange wedges and salsa-spiked refried beans.
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Ingredients

Makes 6 servings / Prep: 15 min., Bake: 9 min.

Instructions

  • Place tortillas in a single layer on baking sheets; brush with butter.
  • Bake at 400° for 4 to 5 minutes or until lightly browned.
  • Combine chicken, tomato, and chiles; spoon evenly onto tortillas.
  • Top evenly with cheeses and green onions; sprinkle with paprika, if desired.
  • Bake 3 to 4 more minutes or until cheeses melt.
  • Serve tostadas with sour cream.
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Course; Chicken / Toastie

Garlicky-Lime Grilled Chicken Breasts

Garlicky-Lime Grilled Chicken Breasts

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Ingredients

Instructions

  • Stir together first 5 ingredients in a shallow dish or zip-top freezer bag; add chicken.
  • Cover or seal, and chill 1 hour.
  • Remove chicken from marinade, discarding marinade.
  • Grill, covered with grill lid, over medium-high heat (350° to 400°) 6 to 8 minutes on each side or until done.
  • Garlicky-Lime Grilled Chicken Thighs: Substitute 4 skinned and boned chicken thighs for breasts.

Notes & Wine Advice

*1 tablespoon olive oil may be substituted for 1 tablespoon sesame oil.
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Course; Chicken

Asian Dressing

Asian Dressing

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Ingredients

Makes ¾ cup / Prep: 5 min.

Instructions

  • Whisk together all ingredients.
  • Cover and chill until ready to use.
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Course; Dressing
Cuisine; Asia

Grilled Chicken With Spicy Soba Noodles

Grilled Chicken With Spicy Soba Noodles

Find soba noodles in the Asian section of a supermarket or in an Asian market.
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Ingredients

Makes 4 servings / Prep: 25 min., Chill: 3 hrs., Grill: 12 min., Cook: 4 min.

Instructions

  • Combine first 3 ingredients in a zip-top freezer bag, and add chicken.
  • Seal bag, and chill 3 hours, turning occasionally.
  • Remove chicken from marinade, discarding marinade.
  • Grill, covered with grill lid, over medium heat (300° to 350°) for 6 minutes on each side or until chicken is done.
  • Cool; slice thinly, and set aside.
  • Cook noodles in boiling water according to package directions (do not overcook); drain.
  • Rinse in cold running water until chilled; drain well.
  • Combine chicken, noodles, bell pepper, snow peas, and green onions.
  • Drizzle with Asian Dressing, tossing to coat.
  • Sprinkle with sesame seeds.
  • Serve immediately, or cover and chill up to 2 days.
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Course; Chicken / Noodles

Rosemary Grilled Chicken

Rosemary Grilled Chicken

Be careful when basting over an open flame, especially if your sauce contains oil or butter because any drippings can cause your grill to flare.
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Ingredients

Makes 6 to 8 servings / Prep: 20 min., Chill: 4 hrs., Grill: 28 min.

Garnishes:

Instructions

  • Stir together first 8 ingredients, 1 teaspoon salt, and ½ teaspoon pepper.
  • Reserve ⅓ cup wine mixture.
  • Place chicken in a large shallow dish or large zip-top freezer bag.
  • Pour remaining wine mixture over chicken.
  • Cover or seal, and chill 2 to 4 hours, turning occasionally.
  • Remove chicken from marinade, discarding marinade.
  • Sprinkle chicken with remaining 1 teaspoon salt and ½ teaspoon pepper.
  • Grill chicken, covered with grill lid, over medium-low heat (300° to 325°) for 14 minutes on each side or until done, brushing occasionally with reserved ⅓ cup wine mixture using rosemary sprigs.
  • Place chicken on a serving platter; drizzle with lemon juice.
  • Garnish, if desired.
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Course; Chicken

Chicken With Onions

Chicken With Onions

Crushed red pepper packs a punch in these chicken breasts smothered with onions and served over rice. You pick the amount of red pepper based on your taste preferences.
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Ingredients

Makes 8 servings / Prep: 15 min., Cook: 24 min.

Instructions

  • Cook rice according to package directions.
  • Set aside, and keep warm.
  • Sprinkle chicken breasts with salt and crushed red pepper.
  • Brown chicken breasts, 4 at a time, in hot bacon drippings in a large skillet over high heat 2 minutes.
  • Remove chicken from skillet.
  • Add onion slices to skillet, and sauté 10 minutes.
  • Return chicken breasts to skillet, and cook 10 more minutes.
  • Serve with hot cooked rice.
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Course; Chicken

Arroz Con Pollo

Arroz Con Pollo op rustieke houten tafel

Arroz Con Pollo

The recipe name is Spanish for “rice with chicken.” This dish includes all the traditional flavors, but convenience products reduce hands-on time in the kitchen.
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Ingredients

Makes 8 servings / Prep: 10 min., Cook: 1 hr., Stand: 5 min.

Instructions

  • Brush chicken evenly with 2 tablespoons oil; sprinkle with salt.
  • Heat a large nonstick skillet over medium heat.
  • Add chicken, and brown, in two batches, 4 to 5 minutes on each side.
  • Remove chicken, and set aside.
  • Sauté diced onion and chopped bell pepper in remaining 1 tablespoon hot oil in skillet over medium heat 8 to 10 minutes or until tender.
  • Return chicken to skillet; stir in diced tomatoes and remaining ingredients.
  • Cover, reduce heat to low, and cook 40 minutes or until liquid is absorbed and rice is tender.
  • Remove skillet from heat, and let stand, covered, 5 minutes before serving.

Notes & Wine Advice

For testing purposes only, we used Vigo Yellow Rice. It can found with rice mixes at your local grocery.
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Course; Chicken / Rice
Cuisine; European / Spain

Buttermilk Baked Chicken

Buttermilk Baked Chicken

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Ingredients

Makes 4 servings / Prep: 10 min., Bake: 45 min.

  • ¼ cup butter or margarine
  • 4 bone-in chicken breasts *
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1½ cups buttermilk divided
  • ¾ cup all-purpose flour
  • 1 10¾-ounce can cream of mushroom soup, undiluted

Instructions

  • Sprinkle chicken with salt and pepper.
  • Dip chicken in ½ cup buttermilk, and dredge in flour.
  • Arrange chicken, breast side down, in baking dish.
  • Bake at 425° for 25 minutes.
  • Turn chicken, and bake 10 more minutes.
  • Stir together remaining 1 cup buttermilk and soup; pour over chicken, and bake 10 more minutes, shielding chicken with aluminum foil to prevent excessive browning, if necessary.
  • Drizzle gravy in dish over chicken when serving.

Notes & Wine Advice

*4 skinned and boned chicken breast halves may be substituted for 4 bone-in chicken breast halves, if desired. Bake chicken at 425° for 15 minutes. Turn and bake 10 more minutes.
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Course; Chicken

Peppery Chicken-fried Chicken

Peppery Chicken-fried Chicken

Cut leftover chicken into strips, and serve over salad greens. Drizzle with creamy Ranch or blue cheese dressing.
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Ingredients

Makes 8 to 10 servings / Prep: 30 min., Fry: 15 min. per batch, Cook: 12 min.

Instructions

  • Place chicken breasts between 2 sheets of heavy-duty plastic wrap, and flatten to a ¼-inch thickness, using the flat side of a meat mallet or rolling pin.
  • Sprinkle ½ teaspoon salt and ½ teaspoon black pepper evenly over chicken.
  • Set aside.
  • Combine cracker crumbs, 2 cups flour, baking powder, 1½ teaspoons salt, 1 teaspoon black pepper, and ground red pepper.
  • Whisk together 1½ cups milk and eggs.
  • Dredge chicken in cracker crumb mixture; dip in milk mixture, and dredge in cracker mixture again.
  • Pour oil to a depth of ½ inch in a 12-inch skillet.
  • (Do not use a nonstick skillet.
  • ) Heat to 360°.
  • Fry chicken, in batches, 10 minutes, adding oil as needed.
  • Turn and fry 4 to 5 more minutes or until golden brown.
  • Remove to a wire rack in a jelly-roll pan.
  • Keep chicken warm in a 225° oven.
  • Carefully drain hot oil, reserving cooked bits and 2 tablespoons drippings in skillet.
  • Whisk together remaining ½ cup flour, 2½ teaspoons salt, remaining 1 teaspoon black pepper, and 6½ cups milk.
  • Pour mixture into reserved drippings in skillet; cook over medium-high heat, whisking constantly, 10 to 12 minutes or until thickened.
  • Serve gravy with chicken.
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Course; Chicken

Chicken in Lemon Marinade

Chicken in Lemon Marinade

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Ingredients

Makes 6 servings / Prep: 10 min. Chill: 2 hrs., Grill: 10 min.

Instructions

  • Process first 8 ingredients in a blender until smooth, stopping to scrape down sides.
  • Reserve ¼ cup lemon mixture, and chill.
  • Place chicken in a shallow dish or zip-top freezer bag; pour remaining lemon mixture over chicken.
  • Cover or seal, and chill 2 hours, turning chicken occasionally.
  • Remove chicken from marinade, discarding marinade.
  • Grill chicken, covered with grill lid, over medium-high heat (350° to 400°) for 3 to 5 minutes on each side or until done, basting chicken frequently with reserved ¼ cup lemon mixture.
  • Garnish, if desired.
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Course; Chicken