CHINESE – STYLE OVEN FRIED SESAME CHICKEN WITH BROCCOLI – CARROTS – GREEN ONIONS IN ORANGE SAUCE / WHITE RICE

Reposted from 2015.   At the time it was the most popular post from this blog—more views and more “likes” than any other. . .

For 4:

–4 chicken tenderloins or breast strips

–orange sauce (I used Panda Express bottled sauce)

–broccoli (one-half stalk, florets only)

–miniature carrots (a dozen)

–green onions (2 stalks)

–plain breadcrumbs (boxed)

–toasted sesame seeds (bottled)

–salt and pepper

–olive oil

–white rice (instant, boxed)

 

1 – Place chicken in a plastic bag, adding olive oil, salt, and pepper.  Coat.  Add one-third cup of breadcrumbs to the chicken.  Shake well.  Place the chicken in a covered baking dish.  Pour orange sauce over the whole.  Sprinkle with sesame seeds.  Set aside.

2 – Measure 1 cup of white rice into a large, wide-mouthed, covered baking dish.  Add 1 cup of water.  Season with 1 teaspoon of salt and a few drops of olive oil.  Microwave on high for 3 minutes.  Let sit for at least 5 minutes.

3 – Cut florets from the broccoli, in bite-sized pieces.  Slice the green onions in one-half inch pieces.  Add broccoli, green onions, and carrots (uncut) to a covered baking dish.  Season with salt, pepper, and olive oil.  Pour a generous amount of orange sauce over the whole.  Microwave on high for 5 minutes. 

4 – Microwave the chicken for 5 minutes.  When finished, cut the chicken into bite-sized pieces.  Add the chicken to the vegetables, and stir well.  Add more sesame seeds on top.

5 – Serve the dinner hot.

–recipes original.

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CRUNCHY ORGANIC LEMON CHICKEN SUPREME TOPPED WITH FRESH LEMON – GREEN ONIONS – PARSLEY – SEASONED WITH LEMON ZEST & LEMON JUICE AND ROLLED IN CRUSHED HERB STUFFING

If you like lemon flavor, this is the recipe for you. . .

For 4:

–6 chicken tenderloins (organic)

–lemon (fresh, chilled, sliced)

–green onions (3 stalks, fresh, chopped)

–parsley (fresh, 1 handful, chopped)

–lemon zest (bottled, 1 tablespoon)

–lemon juice (3 squirts, bottled)

–herb stuffing (I used Pepperidge Farm herb, one-half cup)

–salt and pepper

–extra virgin olive oil (organic, bottled)

1 – Place the herb stuffing in a plastic bag.  Seal.  With the back of an ice cream spoon, pound the stuffing into small pieces.

2 – Place the chicken in a separate plastic bag.  Season with salt, pepper, lemon zest, lemon juice, and olive oil.  Shake.  Then pour in the herb stuffing.  Shake well.

3 – Place the breaded chicken in a covered baking dish.  Top with green onions, lemon slices, and parsley.  Finish with just a few drops of olive oil.

4 – Microwave the chicken for 6 minutes on high.  When finished, test a center piece for doneness.  If not cooked, replace in the microwave for 1 minute more.

5 – Serve the chicken hot.

–chicken inspired by C. Mabry, chef.

 

PARSLEYED ORGANIC CHICKEN TENDERS ROLLED IN BREADCRUMBS WITH ARTICHOKE HEARTS – BABY BELLA MUSHROOMS – RED ONION IN MARSALA WINE – BROTH SAUCE

Lots of veggies make this recipe!

For 4:

–6 organic chicken tenderloins

–breadcrumbs (boxed, plain, one-third cup)

–artichoke hearts (canned, 2, sliced)

–baby bella mushrooms (4 or 5, chopped, fresh)

–red onion (sliced, one-half, medium)

–marsala wine (one-quarter cup)

–chicken bone broth (3 tablespoons, packaged)

–salt and pepper

–extra virgin olive oil (organic if possible)

–parsley (fresh, 1 handful, chopped)

1 – Place the artichoke hearts, mushrooms, and red onion in the marsala wine and bone broth.  Season with salt, pepper, and extra virgin olive oil.  Microwave on high for 4 minutes.

2 – Place the chicken tenderloins in a plastic bag.  Season with salt, pepper, and extra virgin olive oil.  Pour in the plain breadcrumbs.  Shake well.

3 – Place the chicken amidst the veggies in the sauce.  Sprinkle with parsley and a few drops of extra virgin olive oil.

4 – Serve the chicken, sauce, and vegetables hot.

–adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

A Simple Dinner:  ORGANIC CHICKEN TENDERS TOPPED WITH GOLDEN RAISINS – PINE NUTS – CHOPPED FRESH PARSLEY IN CREAM SHERRY SAUCE

A deliciously sweet way to serve chicken . . .

For 4:

–6 organic chicken tenders

–golden raisins (one-quarter cup; soak for 15 minutes in warm water)

–pine nuts (one-quarter cup)

–fresh parsley (1 handful, chopped)

–cream sherry (one-quarter cup)

–salt and pepper

–extra virgin olive oil

1 – Place the chicken in a covered baking dish.  Add the cream sherry.  Season with salt and pepper.  Sprinkle golden raisins, pine nuts, and chopped fresh parsley on top.  Finish with a few drops of olive oil.

2 – Microwave on high for 7 minutes.  When finished, test a center piece for doneness.  If not cooked, return to the microwave for 1 minute more.

3 – Serve the chicken and sauce hot, atop rice if desired.

–chicken adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

ORGANIC CHICKEN TENDERS WITH SHREDDED CARROTS – RED ONION – BABY BELLA MUSHROOMS – FRESH PARSLEY – MINCED GARLIC IN RED WINE – PUREED TOMATOES – MARINARA SAUCE

Worthy of company. . .

For 4:

–6 organic chicken tenderloins

–shredded carrots (packaged, 1 handful)

–red onion (one-half, medium, sliced)

–baby bella mushrooms (4 or 5, chopped, fresh)

–fresh parsley (1 handful, chopped)

–minced garlic (1 tablespoon))

–red wine (one-quarter cup)

–pureed tomatoes (half a can, drained)

–marinara sauce (I used Ragu “Mama’s garden” variety; 3 tablespoons)

–salt and pepper

–extra virgin olive oil

1 – Place the red onion, mushrooms, parsley, minced garlic, red wine, pureed tomatoes, marinara sauce in a large, covered baking dish.  Season with salt, pepper, and extra virgin olive oil.  Microwave on high for 3 minutes.

2 – Place the chicken tenders amid the sauce.  Season with salt, pepper, and a few drops of extra virgin olive oil.

3 – Microwave on high for 9 minutes.  When finished, check a center piece for doneness.  If not cooked, return to the microwave for 1 – 2 minutes more.

4 – Serve the chicken and sauce hot.

–recipe adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

OVEN FRIED CHICKEN TENDERS ROLLED IN GARLIC – HERB BREADCRUMBS AND SERVED WITH A TEMPURA BLEND OF CORIANDER – MINCED GARLIC – PARSLEY – LIME JUICE – MARINARA – GINGER – SOY SAUCE – EXTRA VIRGIN OLIVE OIL

For 4:

–6 chicken tenderloins

–garlic – herb breadcrumbs (one-third cup, boxed)

–salt and pepper

–extra virgin olive oil

Tempura sauce:

–coriander (dried, bottled, 1 teaspoon)

–minced garlic (bottled, 1 tablespoon)

–parsley (fresh, 1 handful, chopped fine)

–lime juice (2 tablespoons, bottled)

–marinara sauce (3 tablespoons, bottled)

–ginger (one-half teaspoon, bottled)

–soy sauce (2 tablespoons, bottled)

–extra virgin olive oil (1 tablespoon)

1 – Place coriander, minced garlic, parsley, lime juice, marinara sauce, ginger, soy sauce, and extra virgin olive oil in a small mixing bowl.  Stir briskly until all ingredients are dissolved.  Set aside.

2 – Place chicken tenders in a plastic bag.  Season with salt, pepper, and extra virgin olive oil.  Pour in garlic – herb breadcrumbs.  Shake well.  Place the chicken in a covered baking dish.  Do NOT add water.  Microwave on high for 6 minutes.  When finished, check a center piece for doneness.  If not cooked, return to the microwave for 1 minute more.

3 – Serve the chicken hot, with a room-temperature tempura sauce for dipping.

–chicken and sauce inspired by Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

BREADED CHICKEN TENDERS IN A MARINARA SAUCE OF BLACK OLIVES – GREEN OLIVES – MINCED GARLIC – DICED TOMATOES – LEMON ZEST – MARJORAM – CHOPPED PARSLEY – GREEN ONIONS

For 4:

–6 chicken tenderloins

–garlic – herb breadcrumbs (one-third cup, boxed)

–black olives (sliced, 10 slices)

–green olives (sliced, 10 slices)

–celery (fresh, 2 stalks, chopped)

–minced garlic (1 tablespoon, bottled)

–diced tomatoes (half a can, drained)

–lemon zest (lemon peel, 1 teaspoon)

–marjoram (bottled, 1 teaspoon, or more to taste)

–chopped parsley (fresh, 1 handful, chopped)

–green onions (chopped, 3 stalks, fresh)

–salt and pepper

–extra virgin olive oil

1 – Place the chicken in a plastic bag.  Season with salt, pepper, and olive oil.  Pour in the garlic – herb breadcrumbs.  Shake well.  Set aside.

2 – Place black olives, green olives, diced tomatoes, lemon zest, marjoram, green onions, chopped celery,  and minced garlic in a small mixing bowl.  Season with salt, pepper, and olive oil.  Stir well.  Then place in a covered baking dish.  Microwave on high for 3 minutes.

3 – Nestle the chicken amid the sauce, spooning some sauce on the top.  Finish with a few drops of olive oil.  Microwave on high for 7 minutes.  When finished, test a center piece for doneness.  If not cooked, replace in the microwave for 1 minute more.

4 – Serve the chicken and marinara sauce hot.

–chicken and sauce inspired by Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

SWEET CHICKEN SHERRY ROLLED IN GARLIC – HERB BREADCRUMBS – TOPPED WITH GREEN ONIONS – IN A SAUCE OF BABY BELLA MUSHROOMS – MINCED GARLIC – CRÈME SHERRY

For 4:

–6 chicken tenderloins

–crème sherry (one-third cup)

–garlic – herb breadcrumbs (one-half cup, boxed)

–green onions (3 stalks, chopped)

–baby bella mushrooms (4 or 5, fresh, chopped)

–minced garlic (bottled, 1 tablespoon)

–salt and pepper

–olive oil

  • – Place the chicken in a plastic bag. Season with salt, pepper, and olive oil.  Pour in the garlic – herb breadcrumbs.  Shakes well.  Set aside.
  • – Place the crème sherry in a covered baking dish. Add minced garlic and a few drops of olive oil.    Microwave on high for 2 minutes.
  • – Place the chicken in the sherry sauce. Top with minced mushrooms and green onions.  Finish with a few drops of olive oil.
  • – Microwave on high for 7 minutes. When finished, check a center piece for doneness.  If not cooked, replace in the microwave for 1 minute more.

5 – Serve the chicken hot, with sauce atop.

–chicken inspired by Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

CHICKEN TENDERS SPRINKLED WITH LEMON JUICE – ROSEMARY – MINCED GARLIC – BROTH AND SERVED WITH A SIDE SAUCE OF MINCED BABY BELLA MUSHROOMS – PARSLEY – MINCED ONION – MINCED GARLIC – BONE BROTH – FLOUR – CRÈME SHERRY – EXTRA VIRGIN OLIVE OIL

For 4:

–6 chicken tenderloins

–lemon juice (bottled, 3 squirts)

–rosemary (bottled, 1 teaspoon)

–minced garlic (bottled, 1 tablespoon)

–salt and pepper

–extra virgin olive oil

Dipping sauce:

–baby bella mushrooms (fresh, 3 or 4, chopped finely)

–parsley (fresh, 1 handful, chopped finely)

–crème sherry (one-third cup)

–minced onion (bottled, 1 tablespoon)

–minced garlic (1 tablespoon, bottled)

–bone broth (packaged, 3 tablespoons)

–flour (1 teaspoon)

–extra virgin olive oil (1 tablespoon)

1 – Place the chicken in a covered baking dish with broth.  Sprinkle with lemon juice and rosemary.  Season with salt, pepper, and olive oil.  Microwave on high for 7 minutes.  When finished, test a center piece for doneness.  If not cooked, return to the microwave for 1 minute more.

2 – Place mushrooms, parsley, crème sherry, minced onion, minced garlic, bone broth, flour, and extra virgin olive oil in a small mixing bowl.  Stir well.  Microwave on high, in a small, covered baking dish, for 1 and one-half minutes.

3 – Serve the chicken hot, and spoon the sauce over the top, while still hot.

–chicken and sauce adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

A Celebratory Entree for Two:  GARLIC – HERB BREADED CHICKEN TENDERS WITH BABY BELLA MUSHROOMS – THYME – MINCED GARLIC – BAY LEAVES IN MARSALA WINE – BRANDY SAUCE

–6 chicken tenders

–garlic – herb breadcrumbs (one-third cup)

–baby bella mushrooms (5 or 6, chopped in large pieces)

–thyme (dried, 1 teaspoon)

–minced garlic (1 tablespoon, bottled)

–bay leaves (3, dried)

–marsala wine (one-fourth cup, cooking wine is fine)

–brandy (4 tablespoons; buy a small, inexpensive bottle)

–salt and pepper

–olive oil

1 – Place the chicken tenders in a plastic bag.  Season with salt, pepper, and olive oil.  Pour in the breadcrumbs and shake well.

2- Place the breaded chicken in a covered baking dish.  Season with thyme and minced garlic.  Add marsala wine and brandy.  Place the bay leaves in the sauce.  Top with chopped mushrooms.  Finish with a couple of drops of olive oil.

3 – Microwave on high for 7 minutes.  When finished, check a center piece for doneness.  If not cooked, microwave for 1 minute more.

4 – Serve the chicken and sauce hot.

–chicken adapted from Edward Giobbi’s Italian Family Cooking.