27 February 2010

New chicken recipes

FIVE SPICE CHICKEN KABOBS

metal skewers are easier to use than wooden skewers, which will burn if not soaked for approximately 20 minutes first.
1/4 cup frozen OJ concentrate, thawed
2 Tablespoons honey
1 Tablespoon soy sauce
1/4 teaspoon five-spice powder
dash ground ginger
1 pound skinless, boneless chicken breast halves (cut into 1 inch pieces)
1 8 oz can pineapple chunks, drained
1 medium green pepper, cut into 1 inch pieces
1 medium red pepper, cut into 1 inch pieces
2 cups hot cooked rice

1. For glaze, in a small bowl combine OJ concentrate, honey, soy sauce, five spice powder and ginger. Set aside.
2. On 6 inch long metal skewers, alternately thread chicken, pineapple, green pepper and red pepper, leaving a 1/4 inch space between pieces.
3. For charcoal grill, grill kabobs on the rack of an uncovered grill directly over medium coils for 12 to 14 minutes or until no longer pink, turning and brushing once with glaze up to the last 5 minutes of grilling.

If its cold out, turn your oven to 350, put kabobs on a cookie sheet (spray with PAM first), pour glaze over kabobs and put in over for 20 minutes, turning them halfway through.


BREADED CHICKEN OVER RICE WITH JALAPENO PEACH SAUCE

canned peaches (puree them)
1/2 cup seed-less jalapenos (pureed)
2 Tablespoons honey
1 Tablespoon lemon juice

put ingredients in small pan and cook over low heat until bubbly

You will need three small containers.
1- 2 whisked eggs
1- flour
1- crushed croutons or crackers

Take chicken breast halves and dip in eggs, flour, eggs and then crackers.

Put in a skillet that the bottom of which has been coated with olive oil and crushed garlic. Cook until the middle is no longer pink.

1 comment:

  1. these sound awesome! How did you make you picture at the top?

    ReplyDelete