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Full Online Book HomeLearning KitchenPoultry - Chicken - Chili Baked Chicken
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Poultry - Chicken -  Chili Baked Chicken Post by :mjsimpson Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2739

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

Poultry - Chicken - Chili Baked Chicken

12 chicken breast or legs
1 cup sour cream
1/2 cup minced green onion
2 cloves garlic
2 tsp. finely grated lemon rind
3 tbsp. lemon juice
1 tbsp. Worcestershire sauce
1/2 tsp. dried thyme
1/2 tsp. black pepper
Cayenne pepper, to taste
2-1/2 cups fine cracker crumbs
4 tsp. chili powder
1/3 cup butter, melted

Wipe chicken; trim off excess fat and loose skin. In large glass bowl, stir together sour cream, green onion, garlic, lemon rind and juice, Worcestershire sauce, thyme and black and cayenne peppers. Add chicken, turning to coat well; cover and refrigerate for 8 hours.

In shallow dish, combine cracker crumbs with chili powder. Roll chicken in crumb mixture, coating pieces thoroughly. Arrange pieces, without touching, on large lightly greased baking sheets. Drizzle with butter.

Bake in 350 F oven for 45-55 minutes or until coating is crisp and breasts are no longer pink inside or juices run clear when chicken is pierced.
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Poultry - Chili Cranberry Chicken Poultry - Chili Cranberry Chicken

Poultry - Chili Cranberry Chicken
1/2 cup chili sauce 1/2 cup whole berry cranberry sauce 2 tablespoons orange marmalade 1/8 teaspoon ground allspice 6 boned and skinned chicken breast halves 2 teaspoons oil Combine the first 4 ingred.; set aside. In large skillet, slowly brown chicken on both sides in oil. Pour reserved chili sauce mixture over chicken. Simmer, uncovered, 8-10 min. or until chicken is cooked and sauce is desired cocsistency. Turn and baste occasionally.

Poultry - Chicken -  Chili-roasted Chicken With Roasted Garlic Gravy Poultry - Chicken - Chili-roasted Chicken With Roasted Garlic Gravy

Poultry - Chicken -  Chili-roasted Chicken With Roasted Garlic Gravy
4 tablespoons (1/2 stick) butter, melted 4 tablespoons all purpose flour 4 1/4 teaspoons chili powder 1 (4 1/2-pound) chicken, rinsed, patted dry 12 unpeeled garlic cloves For the gravy: 2 cups canned low-salt chicken broth 1/2 cup dry white wine 1/2 teaspoon dried rubbed sage Preheat oven to 375°F. Stir 2 tablespoons butter, 2 tablespoons flour and 3 teaspoons chili powder in small bowl to blend. Rub butter mixture all over chicken; sprinkle with salt and pepper. Place chicken in small roasting pan; scatter garlic around chicken in pan. Roast chicken 40 minutes. Transfer garlic cloves to small plate. Return