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Full Online Book HomeLearning KitchenCajunandcreole - Chicken - Bourbon Street Chicken
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Cajunandcreole - Chicken -  Bourbon Street Chicken Post by :syber Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2472

Click below to download : Cajunandcreole - Chicken - Bourbon Street Chicken (Format : PDF)

Cajunandcreole - Chicken - Bourbon Street Chicken

4 chicken breasts
1 tsp. ground ginger
1/4 C. soy sauce
2 tablespoons dried minced onion
1/2 C. packed brown sugar
1/4 C. bourbon (to taste)
1/2 tsp. garlic powder


Place chicken breasts in a 9x13" baking dish

Combine the ginger, soy sauce, onion flakes, sugar, bourbon and garlic powder and pour over chicken
Cover dish and place in refrigerator overnight

Preheat oven to 375 degrees F

In a covered dish, bake in preheated oven, basting frequently, for 1 hour or until chicken is well browned and juices run clear. Also good on the grill!

Note: If you double the recipe, make sure that the chicken is still in a single layer.

Serving 5
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2 tablespoons butter or margarine 1/2 medium-size red bell pepper, diced 4 green onions, thinly sliced 1 garlic clove, pressed 3 cups chopped cooked chicken 1 cup soft breadcrumbs 1 large egg, lightly beaten 2 tablespoons mayonnaise 1 tablespoon Creole mustard 2 teaspoons Creole seasoning 1/4 cup vegetable oil Creole Sauce (see below) Garnish: chopped fresh parsley Melt butter in a large nonstick skillet over medium heat. Add bell pepper, onions, and garlic, and sauté 3 to 4 minutes or until vegetables are tender. Stir together bell pepper mixture, chicken, and next 5 ingredients in a bowl. Shape chicken mixture into
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1 Chicken cut up or 1 1/2 Lbs boneless chicken breast Glaze: 1 cup Jim Beam Bourbon whiskey 1/2 cup Dark brown sugar 1 cup Ketchup 2 tsp. Worcestershire sauce 1/4 cup White vinegar 1 tbs. Fresh lemon juice 3 Cloves garlic, minced 1/2 tsp. Dry mustard Salt and pepper to taste Combine Bourbon, sugar, ketchup, sauce, lemon juice, garlic, salt and pepper. Chicken can be marinated for a few hours in the sauce, but it is not manditory. If you BBQ the chicken, baste it with the sauce, when it is turned be sure and serve some for dipping.
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