Welcome to Street Prophets Sunday Coffee Hour. This is an open thread so grab something to drink and sit a spell and let us know what is new with you. Money is tight and poultry is still a little bit cheaper. It may seem boring but chicken breasts can shine with a little bit of kitchen magic.
Chicken Breasts Dijon
1 1/2 pounds skinless, boneless chicken breasts
2 tablespoons Dijon mustard
1 whole egg
1 tablespoon white wine or water
1 cup panko
1/2 cup Parmesan cheese shredded
1 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons mustard seeds
Vegetable cooking spray
Heat oven to 400*F. Spray a 9x13 inch dish.
Mix mustard, egg, salt, pepper and white wine in one shallow dish.
Mix panko, cheese and mustard seeds in a second shallow dish.
Dip chicken in egg mixture and let excess drip off.
Dredge chicken in panko mixture patting on to make a good coating.
Place chicken in prepared pan and bake 30 minutes until chicken is cooked through.
Makes 6 servings.
Chicken Cacciatore
3 slices bacon cut into thin strips
1/4 cup all purpose flour
1/2 teaspoon ground black pepper divided
3 pounds boneless, skinless chicken breasts
4 tablespoons olive oil
14 1/2 ounces no salt added whole tomatoes drained
16 ounces no salt added tomato sauce
8 ounces mushrooms sliced
1 small green pepper seeded and diced
1/4 cup red wine
2 1/4 ounces black olives sliced
1 small onion diced
2 cloves garlic minced
1 teaspoon salt divided
1 teaspoon dried oregano
1 teaspoon dried basil
1 whole bay leaf
8 ounces cooked spaghetti
Mix flour, 1/2 teaspoon salt and 1/4 teaspoon pepper together. Coat chicken with the flour mixture.
Heat oil over medium heat in a 12 inch skillet or Dutch oven until hot. Cook chicken and bacon for 15 minutes or until brown on all sides. Drain fat from pan.
Add wine to pan and scrape up browned bits.
Add tomatoes, green pepper, tomato sauce, mushrooms, olives, onion, garlic, basil, oregano, 1/4 teaspoon pepper, 1/2 teaspoon salt and the bay leaf.
Cover and simmer for 30 minutes or until chicken is cooked through. Remove the bay leaf and serve over spaghetti.
Makes 6 servings
General Tso's Chicken
1 pound boneless, skinless chicken breasts cut into 1 inch cubes
4 whole green onions sliced
6 small red peppers sliced
1 teaspoon ginger root minced
1 clove garlic minced
1 teaspoon sesame oil
2 tablespoons vegetable oil
Marinade
1 egg white
1 tablespoon low sodium soy sauce
1 tablespoon sherry or rice wine
1 teaspoon cornstarch
Sauce
2 tablespoons low sodium soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 tablespoon hoisin sauce
1 tablespoon light brown sugar
1 teaspoon chili garlic sauce
1 teaspoon orange zest
1 teaspoon cornstarch
Mix marinade ingredients together in a small bowl. Add chicken and marinate chicken for 15 minutes.
Mix sauce ingredients together in a small bowl and set aside.
Add oil to wok or large frying pan and heat to medium high. Add chicken and cook until browned.
Add green onions, peppers, ginger and garlic and cook for 1 minute. Push chicken and vegetables to the side.
Stir sauce ingredients together and add to the center of the pan. Heat to boiling..
Stir to coat the chicken and vegetables and sprinkle with sesame seeds.
Makes 4 servings
Basic Barbecue Sauce
8 ounces no salt added tomato sauce
1/4 cup catsup
1 small shallot minced
1 clove garlic minced
1 tablespoon unsalted butter
3 tablespoons light brown sugar
2 tablespoons red wine vinegar
2 tablespoons molasses
1 tablespoon Worcestershire sauce
1 teaspoon paprika
1/2 teaspoon seasoned salt
1/4 teaspoon seasoned pepper
1 teaspoon dried mustard
1 tablespoon no salt added tomato paste
Heat butter in a small saucepan over medium heat. Add shallots and cook until softened.
Add garlic and cook for 30 seconds.
Add remaining ingredients and bring toe a boil.
Reduce heat and cook for 15 minutes.
Cool and store in a jar with a lid
Makes 8 servings
Oven Barbecued Chicken
3 pounds boneless skinless chicken breasts
2 tablespoons unsalted butter
1/2 cup basic Barbecue Sauce
2 cups water
1 tablespoon salt
Mix water and salt together in a small bowl. Add chicken and let soak for 15 minutes.
Heat oven to 350*F.
Melt butter in a heavy skillet over medium heat. Add chicken and brown on both sides. Place in a glass or nonreactive pan.
Bake for 20 minutes.
Brush sauce over chicken. Bake for 15 to 20 minutes brushing sauce every 5 minutes until chicken is cooked through.
Makes 6 servings
Garam Masala
1 teaspoon ground cumin
1 teaspoon ground coriander
1 1/2 teaspoons ground cardamom
1 1/2 teaspoons ground black pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 teaspoon ground turmeric
1 teaspoon cayenne pepper
1/2 teaspoon ground ginger
Mix everything together and store in a jar with a lid.
Makes 8 servings
Tandoori Chicken
1 1/2 pounds boneless skinless chicken breasts
1 cup plain yogurt
1 tablespoon lemon juice
1 clove garlic minced
1 tablespoon ginger root minced
1/2 teaspoon salt
1 tablespoon garam masala
Make slashes in the chicken
Combine remaining ingredients in a large Ziplock bag. Add chicken and turn to coat evenly.
Refrigerate for at least 4 hours.
Heat oven to 450*F.
Place chicken on a rack in a roasting pan and bake for 45 minutes or until the chicken is cooked through.
Makes 6 servings
Chicken a la King
1 1/2 pounds boneless skinless chicken breasts cubed
3 tablespoons unsalted butter
2 ounces pimentos diced
1 small green pepper julienned
8 ounces mushroom caps sliced
2 tablespoons sherry
1 cup low sodium chicken broth
1 cup evaporated milk
1 small shallot minced
1/2 teaspoon seasoned salt
1/4 teaspoon seasoned pepper
2 tablespoons all purpose flour
Melt two tablespoons butter in a skillet over medium heat. Add chicken and cook until browned on all sides. Remove from pan.
Add remaining butter and add shallots. Cook until softened about 5 minutes.
Add sherry, chicken broth and milk. Heat to boiling.
Add flour. Stir until thickened.
Add pimentos and chicken back into pan and heat through.
Makes 6 servings