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Chicken Recipes


chicken recipes

Almond Garlic Sauce with Grilled Chicken

Almond Garlic Sauce
1-1/4 cups (125 g/4 oz) ground almonds
1/2 cup (30 g/1 oz) fresh breadcrumbs
6 cloves garlic, chopped
Salt and freshly ground white pepper, to taste
Juice of 1 lemon
7 fl oz extra virgin olive oil
1 tablespoon aged red wine vinegar, or to taste

Almond Garlic Sauce:
Place the almonds, breadcrumbs, garlic, salt and pepper in an electric blender or food processor. Process for 10 seconds. Whisk the lemon juice and half the olive oil in a bowl and, with the motor running, slowly add to the almond mixture. When incorporated, slowly add the remaining oil, still with the motor running. If necessary, adjust the seasoning with some red wine vinegar. This sauce can be served immediately or refrigerated for up to 2 days before use.

Grilled Chicken
3 corn fed chickens, (2 lb.)
Juice of 1 lemon
1/3 cup (90 mL/3 fl oz) extra virgin olive oil
1 tablespoon dried Greek (Mediterranean) oregano
1/2 cup dry white wine
2 cloves garlic, finely chopped
1 large brown (yellow) onion, coarsely chopped
Salt and freshly ground black pepper, to taste

Grilled Chicken:
Cut each chicken along the backbone and remove all of the excess bones. Flatten the chickens by pressing down on the breasts firmly with the palms of your hands.

Place the lemon juice, olive oil, oregano, wine, garlic, onion, salt and pepper in an electric blender or food processor. Process into a smooth puree. Pour this puree over the chickens, rubbing it into the chicken as you do so. Leave to marinate, preferably overnight.

Wipe any excess marinade off the chicken. Grill on a hot barbecue or grill plate for approximately 40 minutes, turning the chicken every 10 minutes. Allow resting for 10 minutes before serving with the Almond Garlic Sauce.


chicken recipes

Parmesan-Dijon Chicken Recipes (Low-Fat & Low Carb)

6 skinless, boneless chicken breasts
3/4 cup dry breadcrumbs
1/4 cup grated Parmesan cheese
2 tablespoons reduced-calorie margarine, melted
3 tablespoons Dijon mustard
1 tablespoons water

Heat oven to 375 degrees. Mix breadcrumbs and cheese in a large plastic bag. Combine mustard, melted margarine and water in a shallow dish and mix well. Dip each breast into the margarine mixture then place in the bag with the breadcrumb mixture and shake to coat well. Place chicken in a shallow baking dish sprayed with nonstick cooking spray. Bake uncovered for 20-30 minutes or until no longer pink in the center.
Makes 6 Servings
Serving Size: 1 chicken breast

Nutrients per serving: Calories: 297 Total fat: 6 grams Saturated fat: 2 grams Cholesterol: 140 mg Sodium: 356 mg Carbohydrate: 1 gram Protein: 56 grams Dietary fiber: trace


chicken recipes

Garlic Pecan Fried Chicken

1 lb. boneless chicken breast
2 oz pecans
1 tsp. salt
2-tsp. spices mixed basil, rosemary, & savory
4 cloves garlic
1/2 tsp. ground pepper
1 tsp. sugar
1 cup buttermilk
3 cups flour
1/2 tsp. garlic powder
1/2 tsp. oregano
1/2 tsp. ground pepper
1 tsp. salt
Vegetable shortening for frying

The key is the marinade. A great deal of this will end up sticking to the chicken when you fry it, but it also flavors the chicken and makes it more moist. Place the pecans, 1-tsp salt, the spices, the garlic cloves, half the pepper, the sugar and the buttermilk in a blender. Pulse and blend until the garlic and pecans are chopped up very finely.


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