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Category: Poultry (Page 6 of 11)

Moo Shu Chicken Recipe

Ingredients:
Marinade:
3 tablespoons soy sauce
1 tablespoon sesame oil
1 clove garlic, crushed
1 teaspoon grated fresh ginger
½ teaspoon Chinese Five Spice powder

Stir-fry:
1 lb. chicken, cut into 1½-inch strips
2 medium stalks celery, thinly sliced
3 cloves crushed garlic
1 Tablespoon grated fresh ginger
6 oz. fresh shitake mushrooms, sliced into ½-inch strips
1 cup sliced green onion (scallions) – about 6 onions
4 cups sliced cabbage (½-inch strips)
8 oz. bean sprouts
1 Tablespoon soy sauce
1 tablespoon oil (vegetable or olive)

Instructions:

Mix together marinade ingredients, add chicken, and mix to coat.

Prepare vegetables, and grate ginger and garlic so everything will be ready.

Heat large skillet on medium-high heat with vegetable or olive oil. When the oil is hot, add the chicken, and stir-fry until just cooked through, probably 3 to 4 minutes depending upon how thick you cut the chicken. Remove chicken from pan.

Add the sesame oil, then the celery, ginger, and garlic. Saute for one minute.

Add the vegetables in the following order, stir-frying for 1 to 2 minutes after each addition: mushrooms, onions, cabbage, bean sprouts.

Add the soy sauce and the chicken. Toss to combine.

Carbs: 10 carbs per serving. Makes 4 servings.


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Potted Chicken Recipe

Ingredients:
1 large chicken
2 tablespoons butter
1 Shallot, or small onion
1 pinch ground cloves
1 pinch ground allspice
8 fluid oz .chicken stock
12 slices bacon
1 Salt and pepper
8 fl oz clarified butter

Instructions:

Boil the chicken lightly. Remove the meat from the chicken, then bone and skin it. Mince until fairly fine. Season with salt, the pepper, and spices, and the finely chopped onion or shallot, then stir in stock and run through blender or food processor.

Butter well a deep casserole or dish and stretch the bacon slices with a knife, then line the dish with them, reserving some for the top.

Pour in the meat mixture and level off. Dot the top with butter. Lay the rest of the bacon on top. Cover with foil and a lid. Stand the casserole in a container of hot water reaching halfway up the side of the casserole.

Bake at 180C/350F for about 1 1/2 – 2 hours. When ready, run a knife around the edges and leave to get cold. When cold, press down with a spoon, pour the clarified butter over the top, and keep in a cold place until needed.

Carbs Count: 7.4 carbs for entire dish.


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Turkey Steaks With Spinach & Blue Cheese Recipe

Ingredients:
2 8-10 oz turkey breast tenderloins
1 teaspoon dried sage, crushed
1/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons butter
1 6 oz. package fresh baby spinach
1/4 cup crumbled blue cheese (1 ounce)

Instructions:

Split tenderloins horizontally to make four 1/2 inch thick steaks. Rub turkey with sage; sprinkle with salt and pepper.

In a very large skillet cook steaks in 1 tablespoon of the butter over medium-high heat for 14-16 minutes or until no longer pink (170 F) turning once. (Reduce heat to medium if turkey browns too quickly).

Remove from skillet and add spinach to the skillet. Cook and stir until just wilted.

Serve turkey steaks with spinach. Sprinkle with blue cheese.

Carbs per serving: 2. Serving: 4.


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Zucchini and Chicken Salad Recipe

Ingredients:
1/8 cup + 1 tablespoon olive oil
1/8 cup fresh lemon juice
Salt and pepper
1 cup zucchini, thinly sliced
1 lb. boneless, skinless chicken breast halves
1 bunch (8 oz) spinach, chopped
1/2 red onion, thinly sliced
1/4 cup chopped almonds
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh mint

Instructions:

In a large bowl, whisk together 1/4 cup of the olive oil, the lemon juice, and salt and pepper to taste. Add the zucchini, toss to coat, and let marinate while cooking the chicken.

In a large skillet, heat the remaining tablespoon olive oil over medium heat. Season the chicken with salt and pepper. Cook until golden brown on both sides, about 7 minutes per side. Remove from skillet, and slice thin.

Toss the chicken with the zucchini mixture, spinach, red onion, almonds, parmesan cheese, and mint. Serve.

Carb Count: 8.8 per serving. Serves 4.


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Chicken with Bacon, Cream and Thyme Recipe

Ingredients:
4 boneless 6 oz. chicken breasts, with skin
1 tablespoon vegetable oil
1 clove garlic, minced
8 slices bacon
8 small sprigs fresh thyme
1/2 cup chicken stock or water
1 cup whipping cream
Salt and pepper to taste

Instructions:
Preheat the oven to 350° F. Lightly salt and pepper the chicken breasts. Wrap two pieces of bacon around each chicken breast, forming an X in the middle of the skin side of each breast. Tuck two sprigs of thyme behind the bacon.

Heat the vegetable oil in a frying pan that can go into the oven over medium high heat.

Place the chicken breasts, bacon side down in the pan and cook until the bacon and chicken skin is browned. Turn over and cook until the other side is browned.

Drain off the fat and add the stock or water, cream and garlic. Bring to a boil and place in the oven. Bake uncovered for 15-20 minutes until the cream has thickened. Remove from the oven and season with salt and pepper. Let rest a few minutes before serving.

Serves 4.


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Five Spice Chicken Recipe

Ingredients:
3 lbs chicken
1/3 cup soy sauce
1/4 cup light olive oil
1 teaspoon garlic powder (or two garlic cloves, pressed)
2 teaspoons five spice powder
1 teaspoon grated fresh ginger
1 tablespoon dry sherry

Instructions:

Combine all ingredients except chicken, and use as marinade. Then, marinate chicken at least an hour, but can marinate overnight.

Bake in a 375 F. oven (baste once or twice), or grill, for about 45 minutes or until done.


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Chicken Cordon Bleu Recipe

Ingredients:
2 pounds boneless, skinless chicken breasts
1 large bag plain pork rinds, crushed
2 eggs, beaten
8 slices ham
8 slices swiss cheese
1/2 cup mayonnaise
1/2 cup mustard

Instructions:

Preheat oven to 350 degrees. Lightly grease a 9 x 13 baking dish.

Dip each piece of chicken in the egg, then coat in the pork rinds and place in the baking dish. Do this to all of the chicken.

Bake the chicken uncovered for 25 minutes.

Evenly distribute the ham and cheese slices over each piece of chicken. Return to the oven and bake until the cheese is melted, 10-15 minutes.

While the cheese is melting, combine the mayonnaise and mustard. Serve this on the side as a dipping sauce.


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Chicken in Parmagiano Cream Sauce Recipe

Ingredients:
2/3 cup olive oil
1 package of parmesan cheese
1/3 cup heavy cream or heavy whipping cream
1/2 to full stick of butter
1-2 Boneless chicken breasts
Dried Oregano to taste
Splash of Lemon Juice

Instructions:

Put 1/3 cup olive oil in a large frying pan on medium heat. Watch the oil change consistency slightly. Place the chicken breasts in the pan and adjust temperature to keep chicken sizzling.

Pour Oregano into the palm of your hand. Holding your hands above the chicken, rub them together vigorously so that the oregano powder flows from your hands down onto the chicken. This will release the essential oils in the dried Oregano and will result in much more flavor.

Cook chicken, turning only once. Apply liberal oregano to the other side, using the same method.

After the chicken is firm, take out of pan and set aside. Add lemon juice in and stir in rest of the olive oil.

Next add in the heavy cream and butter. Warm until mixed.

Gradually add in parmesan cheese, stirring and making sure to get a nice smooth consistency. Add more cheese as necessary to get a nice thick sauce. Add more oregano, if desired.

You can also add Basil as well.

Tastes well when served with Broccoli or Cauliflower.


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Crock Pot Chick Cacciatore Recipe

Ingredients:
3 lbs skinless chicken thighs
1 cup chopped onion
1 medium green bell pepper, chopped
8 oz brown crimini or portobello mushrooms, roughly chopped
4 cloves garlic
1 teaspoon olive oil
2/3 cup dry white wine
1 tablespoon Italian seasoning mixture, or 1 teaspoon each oregano, basil, and thyme
Salt and pepper
1/3 cup tomato paste
1 inch of Parmesan cheese rind

Instructions:

Season chicken with salt and pepper. Put in crock pot set to high, and cover. You can also brown the chicken before or after removing the skin, and then pour off most of the fat before cooking the vegetables.

Cook the onion and green pepper in a large skillet with a small amount of oil on high heat. After 2 to 3 minutes, add the mushrooms. Two minutes later, add the garlic. Cook for another minute.

Add the wine, herbs, and more salt and pepper. Boil for 5 to 10 minutes, until liquid is almost completely boiled away. Taste and adjust seasonings, if necessary. If it tastes harsh or acidic, add just a touch of Stevia sweetener.

Add the tomato paste and Parmesan cheese rind, and stir to combine.

Spoon ingredients onto the top of the chicken, and cook for 3 hours on high or 6 to 8 hours on low. About half an hour before you are ready to eat, check and adjust seasonings one more time.


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Chicken Curry Recipe

Ingredients:
1 tablespoon olive oil
1 medium onion, sliced
Salt and freshly ground pepper
1 1/2 teaspoons yellow curry powder, or to taste
4 skinless, boneless, chicken breast halves (1 to 1 1/2 pounds)
1 cup sour cream
Minced fresh cilantro or parsley for garnish

Instructions:

Put the oil in a large skillet over medium high heat. When hot, add the onions, sprinkle with some salt and pepper, and cook, stirring occasionally, until translucent, about 5 minutes.

Turn the heat down to medium, sprinkle with half of the curry powder, and continue to cook a minute or two.

Meanwhile, season the chicken with salt and pepper to taste and sprinkle it with the remaining curry powder. Move the onion to one side of the skillet and add the chicken in one layer. Cook for about 2 minutes on each side. Transfer to a plate.

Add the sour cream and stir constantly over medium-low heat until the mixture is nice and thick. Return the chicken to the skillet and cook for a couple more minutes, or until cooked through, turning once.

Garnish with cilantro or parsley.

Carb Count: 6 carbs per serving. Serves 4.


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