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Full Online Book HomeLearning KitchenPoultry - Chicken - Hoisin Barbecued Chicken
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Poultry - Chicken -  Hoisin Barbecued Chicken Post by :JoanneL Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1026

Click below to download : Poultry - Chicken - Hoisin Barbecued Chicken (Format : PDF)

Poultry - Chicken - Hoisin Barbecued Chicken

Barbecue Sauce:
2/3 cup hoisin sauce
3 tablespoons rice wine or sake
3 tablespoons low-sodium soy sauce
3 tablespoons ketchup
2 tablespoons brown sugar
1 tablespoon minced garlic

Remaining Ingredients:
8 chicken drumsticks, skinned and trimmed
(about 2 pounds)
8 chicken thighs, skinned and trimmed
(about 2 pounds)
Cooking spray

To prepare barbecue sauce, combine first 6 ingredients in a medium bowl. Place 3/4 cup sauce in a large bowl; cover and chill remaining barbecue sauce. Add chicken to barbecue sauce in large bowl; toss to coat. Cover and marinate in refrigerator 8 hours or overnight.

Preheat oven to 375 degrees.

Remove chicken from bowl; reserve marinade. Place chicken on a broiler pan coated with cooking spray. Bake at 375 degrees for 30 minutes. Turn chicken; baste with reserved marinade. Bake an additional 20 minutes or until done. Discard marinade.

Bring remaining 3/4 cup barbecue sauce to a boil in a small saucepan; reduce heat, and cook until slightly thick and reduced to about 1/2 cup (about 5 minutes). Drizzle chicken with sauce. Yield: 8 servings (serving size: 1 drumstick, 1 thigh, and about 1 tablespoon sauce).

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1 lb boneless chicken breast, cut into strips 1 package dry taco seasoning 1 (8 oz) can chopped tomatoes 1/3 cup apricot or peach preserves 1-2 tablespoons oil Pour dry taco seasoning onto plate, and coat chicken strips. Brown chicken in oil over med hi heat, add tomatoes and preserves, simmer 10 minutes.

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4 boneless chicken breast halves 2 tbsp. butter 1/2 pkg. Pepperidge Farm® Frozen Puff Pastry Sheets (1 sheet) 1 egg 1 tbsp. water 1 container (4 oz.) herbed cream cheese spread 1/4 cup chopped fresh parsley Season chicken with salt and pepper if desired. Melt butter in skillet. Add chicken and cook until browned. Remove chicken. Cover and refrigerate 15 min. or up to 24 hours. Thaw pastry sheet at room temperature 30 min. Mix egg and water. Preheat oven to 400°F. Unfold pastry on lightly floured surface. Roll into 14" square and cut into 4 (7") squares. Spread about 2