RECIPE CORRECTION.Byline: The Register-Guard EDITOR'S NOTE Editor's Note (foaled in 1993 in Kentucky) is an American thoroughbred Stallion racehorse. He was sired by 1992 U.S. Champion 2 YO Colt Forty Niner, who in turn was a son of Champion sire Mr. Prospector and out of the mare, Beware Of The Cat. Trained by D. : A production error last week caused the recipes with Maryana Vollstedt's chicken story to become garbled. The recipes are reprinted here. Chicken with Chilies and Cheese The chili-cheese topping and avocado garnish gives this festive dish a Mexican accent. 4 to 6 large boned and skinned chicken breast halves Vegetable oil for brushing on chicken Salt and freshly ground pepper to taste 1 cup grated Monterey Jack cheese “Monterey Jack” redirects here. For other uses, see Monterey Jack (disambiguation). Monterey Jack is a type of semi-hard cheese using cows milk. It is commonly sold by itself, or mixed with Colby cheese to make a marbled cheese known as Colby-Jack (or Co-Jack). 1 can (4 ounces) diced green chilies 1/2 red bell pepper, seeded and chopped 1/3 cup chopped green onions, including some tender green tops 1 ripe avocado, peeled, pitted and sliced lengthwise length·wise adv. & adj. Of, along, or in reference to the direction of the length; longitudinally. Adj. 1. lengthwise for garnish 1/2 cup black pitted olives for garnish Salsa, purchased or homemade, for accompaniment (optional) Preheat oven to 350 degrees. Arrange breasts in a single layer in a lightly sprayed or oiled 8-by-11 1/2 -inch baking dish (for 6). Brush lightly with oil. Season with salt and pepper
In a bowl, mix together cheese, green chilies and red bell pepper. Uncover dish and spread cheese-chili mixture evenly on chicken; scatter onion over chicken. Bake, uncovered, until chicken is no longer pink in the center, 20 to 25 minutes longer. Transfer to a warmed platter and garnish with avocado slices and olives. Serve with salsa, if desired. Serves 4. Crispy Oven-Fried Chicken This chicken has the same good, old-fashioned taste of fried chicken Fried chicken is chicken which is dipped in a breading mixture and then deep fried, pan fried or pressure fried. The breading seals in the juices but also absorbs the fat of the fryer, which is sometimes seen as unhealthy. , but it is baked in the oven, saving time and work. The chicken is dipped in buttermilk buttermilk residual fluid after removal of fat from milk in butter manufacture; a protein-rich supplement fed to pigs. and rolled in a seasoned coating for a crisp finish. This is an easy way to prepare chicken for a crowd. 2 chickens (3 1/2 to 4 pounds each), cut into serving pieces and excess skin and fat trimmed 1/2 cup all-purpose flour 1/2 cup fine dry bread crumbs 1 teaspoon dried thyme 1 teaspoon dried basil 3/4 teaspoon salt Freshly ground pepper 1/4 cup grated Parmesan cheese a kind of cheese of a rich flavor, though from skimmed milk, made in Parma, Italy. See also: Parmesan 1 cup buttermilk 1/2 cup (1 stick) butter or margarine Preheat oven to 375 degrees. In a paper bag, combine flour, bread crumbs, thyme, basil, salt, pepper to taste and cheese. Pour buttermilk into a shallow dish. Melt the butter in a jelly-roll pan in the oven. Dip a few pieces of chicken in the buttermilk, shake off excess, put in bag with the flour and crumb mixture, close bag, and shake. Remove chicken, coat in butter in the jelly-roll pan and leave in the pan. Repeat with remaining chicken. Bake, uncovered, until chicken is no longer pink in the center, about 1 1/4 hours. If chicken is not brown enough, increase heat to 400 degrees and bake 5 to 10 minutes longer. Serves 6 to 8. Baked Herbed herbed adj. Flavored with herbs: herbed vinaigrette. Chicken This recipe is so easy, it's hard to believe it can be so good. 1 whole chicken (about 3 1/2 pounds) 1/2 cup water 2 teaspoons grated lemon zest Noun 1. lemon zest - tiny bits of lemon peel lemon peel, lemon rind - the rind of a lemon Juice of 1 lemon 1/4 cup dry white wine 2 tablespoons butter or margarine, melted 1/2 teaspoon salt 1/2 teaspoon dried marjoram marjoram or sweet marjoram (mär`jərəm), Old World perennial aromatic herb (Marjorana hortensis) of the family Labiatae (mint family), cultivated in gardens for flavoring. 1/2 teaspoon dried thyme 1/2 teaspoon paprika paprika: see pepper. Freshly ground pepper to taste 1/2 lemon, sliced Flat leaf parsley sprigs for garnish Preheat oven to 350 degrees. Put chicken in a roasting pan with a rack. Add 1/2 cup water to bottom of pan. In a bowl, stir together all remaining ingredients except lemon slices. Pour half of the sauce evenly over chicken. Bake, uncovered, 45 minutes. Pour remaining sauce over chicken. Add lemon slices on top. Bake, uncovered, until pink is no longer showing in center, about 45 minutes longer. Transfer chicken to a warmed platter and garnish with parsley. Serves 4. Grilled Mustard-Rosemary Chicken Thighs 8 to 10 chicken thighs (about 2 1/2 pounds) Mustard-Rosemary Marinade 1/2 cup Dijon mustard 1/3 cup dry white wine 1 tablespoon vegetable oil 1 tablespoon fresh rosemary, chopped or 1 teaspoon dried rosemary 1/2 teaspoon salt 1/8 teaspoon black pepper black pepper or pepper Perennial, woody climbing vine (Piper nigrum) of the family Piperaceae, native to India; also, the hotly pungent spice made from its berries. 2 tablespoons chopped fresh parsley Place chicken thighs in a lightly sprayed or oiled shallow dish. In a small bowl, stir together all the ingredients for the marinade. Pour the marinade over the chicken thighs. Cover and marinate mar·i·nate v. mar·i·nat·ed, mar·i·nat·ing, mar·i·nates v.tr. To soak (meat, for example) in a marinade. v.intr. To become marinated. several hours in the refrigerator. Remove from refrigerator 30 minutes before grilling. Prepare grill for indirect medium heat. Remove thighs from marinade, reserving marinade. Grill, turning several times and brushing with marinade, until tender and pink is no longer showing in center, 45 to 50 minutes. Serve hot or cold. Serves 4. |
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