Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenPoultry - Chicken - Baked Rosemary Chicken
Famous Authors (View All Authors)
Poultry - Chicken -  Baked Rosemary Chicken Post by :velmag Category :Learning Kitchen Author :Unknown Date :March 2012 Read :569

Click below to download : Poultry - Chicken - Baked Rosemary Chicken (Format : PDF)

Poultry - Chicken - Baked Rosemary Chicken

6 chicken breast bone in or boneless
1 teaspoon crazy mixed up salt
2 cloves garlic, minced
1 teaspoon paprika
1 tablespoon minced onion
1/2 cup vinegar
1/2 cup tomato sauce
1/2 cup water
1 teaspoon rosemary leaves
1 tablespoon mustard
2 tablespoons brown sugar
1 teaspoon soy sauce


Preheat oven 350 degrees. Place chicken in a 13" x 9" pan. Mix together remaining ingredients. Pour over chicken. Bake 1 hour for bone in. 45 minutes for boneless chicken.
If you like this book please share to your friends :
NEXT BOOKS

Poultry - Chicken -  Baked Rosemary And Garlic Chicken Poultry - Chicken - Baked Rosemary And Garlic Chicken

Poultry - Chicken -  Baked Rosemary And Garlic Chicken
5 chicken breasts, 2 to 2-1/2 pounds 1 orange 1/2 cup orange juice 2/3 cup olive oil 3 cloves garlic, crushed 2 tablespoons chopped fresh rosemary 1 tablespoon chopped thyme 1 teaspoon Dijon mustard Salt to taste Rinse chicken, pat dry with paper towels. Use a sharp knife to make 3 or 4 deep cuts in the thickest part of the chicken pieces. Using a vegetable peeler, peel long strips of orange rind from half of the orange. Combine orange rind, orange juice, oil, garlic, rosemary, thyme, mustard and salt in a small bowl. Place chicken in a large shallow baking
PREVIOUS BOOKS

Poultry - Chicken -  Baked Pineapple Chicken Poultry - Chicken - Baked Pineapple Chicken

Poultry - Chicken -  Baked Pineapple Chicken
1 can pineapple slices -- 20 oz 1 clove garlic -- crushed 2 teaspoons cornstarch 2 teaspoons Worcestershire sauce 2 teaspoons Dijon mustard 1 teaspoon rosemary -- crushed 6 boned and skinned chicken breasts 1 lemon -- thinly sliced Drain pineapple, reserve juice. Combine reserved juice with garlic, cornstarch, Worcestershire sauce, mustard and rosemary. Arrange chicken in shallow baking pan or broiler-proof dish. Broil until browned. Stir sauce; pour over chicken. Bake at 400` for 30 minutes. Arrange lemon and pineapple slices around chicken. Spoon sauce from baking pan over all; continue baking 5 minutes.
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT