| 4 |
|
(6-ounce) skinless bone-in chicken breast halves |
| 2 |
|
tablespoonsbutter, melted |
| 2 |
|
teaspoons taco seasoning mix |
| 1/2 |
|
cup Sour Cream |
| 2 |
|
canned chipotle chiles in adobo sauce, seeded, finely chopped |
| 2 |
|
tablespoons milk |
| 1/2 |
|
teaspoon salt |
| 1 |
|
tablespoon chopped fresh cilantro |
Heat gas grill on medium or charcoal grill until coals are ash white.
Brush chicken with melted butter; sprinkle with taco seasoning. Place chicken onto grill. Close lid; grill, turning occasionally, until chicken is no longer pink and juices run clear when pierced with a fork (15 to 20 minutes).
Meanwhile, combine sour cream, chiles, milk and salt in small bowl.
To serve, spoon sour cream mixture over grilled chicken; sprinkle with cilantro.
January 2nd, 2010 | Posted in Grilled Chicken Recipes | 8 Comments
Ingredients
- 12 boned chicken thighs
- Olive oil
- Salt and pepper
- A few big handfuls of cherry tomatoes
- red wine vinegar
- 800g new potatoes
- Fresh oregano
Instructions
Pre-heat the oven to 400 degrees.
Boil the potatoes in water until cooked. They may only need 5-10 minutes so keep an eye on them.
Slice the chicken thighs into 3 pieces each, drizzle with olive oil and season well with salt and pepper.
Heat some olive oil in a large frying pan, then fry the chicken for 10 minutes. Keep tossing it around to make sure it’s evenly cooked.
Drain the potatoes and then crush them down a little. You don’t want them to be mashed, just a bit bashed around!
Throw the oregano into the frying pan , then add a tablespoon of olive oil, a splash of the red wine vinegar and a bit more seasoning.
Now add the potatoes into the mix too along with the tomatoes. Mix it all together so everything’s coated in lovely flavor.
Spread all this out into a roasting tray – it doesn’t have to be a big one, better if everything is in one layer rather than heaped into a pile.
Put the tray in the oven and leave to bake for around 40 minutes
December 27th, 2009 | Posted in Easy Chicken Recipes | 5 Comments
Ingredients
2 # Chicken Breasts (4 Breasts)
1 Box Ritz Crackers
1+ Stick of Butter
Black Pepper |
 |
Directions
Preheat the oven to 350°.
Cut 12 thin pats of butter, and lay them in the bottom of a pan (the pan should be big enough for your chicken breasts), so you have four columns of three pats of butter.
Depending on the type of box of Ritz you’ve bought, you’ve either got one bag filled with crackers, or three sleeves. Regardless, what you want to do is crumble them up. I find it’s easier (and less messy) if you do this in the bag or the sleeve(s). If it’s a bag, just grumble the bag between your thumbs and fingers, shaking the bag around so as to break up a majority of the crackers (but somewhat gently so you don’t pop the bag and have Ritz crumbs all over the place). If it’s sleeves, push in from both ends with your palms, gently, and grumbling with your fingers and thumbs.
Pour a layer of your Ritz crumbs over the bottom of the pan with the butter pats. Now, sprinkle some black pepper on your chicken breasts, and lay them in the pan over where your butter pats were. Cut another 12 pats of butter, and place three on each breast of chicken. Now pour your Ritz crumbs over the top and sides of the breasts, being sure to try and get them all good and covered. Cut up the rest of your butter, and put another three pats on the top of each Ritz covered breast, and toss the rest of the pats between the breasts and around the edges of the pan.
Since you’ll want to serve Crispy Potatoes with this, put the potatoes in the oven first, and after those have cooked for a half hour, put the chicken in the oven.
Cook for about an hour to an hour and fifteen minutes. |
November 24th, 2009 | Posted in Easy Chicken Recipes | No Comments
