~Chicken Recipes~
Grilled Lime Chicken
1/4 cup chopped fresh
parsley
1/2 teaspoon grated
lime rind
1 cup dry white wine
1/2 teaspoon freshly
ground pepper
2 tablespoons lime
juice
6 chicken breast halves
*
Combine all ingredients
except chicken in a shallow baking dish. Add
chicken, turning to
coat. Cover and marinate in refrigerator for 1 day.
Remove chicken from
marinade, reserving marinade. Coat grill rack with
Pam, place rack on
grill over med-hot coals. Place chicken on rack, and
cook 5 minutes on
each side or until done, basting with reserved marinade.
Asian Chicken Stir Fry
1 tablespoon vegetable
oil
1 lb. boneless, skinless
chicken breasts, cut into strips
1 can condensed golden
mushroom soup
3 tablespoons soy
sauce
1 bag frozen vegetable
combination, thawed
4 cups cooked rice
In skillet over medium
high heat, heat oil. Add chicken and stir fry until
done and juices evaporate.
Add soup, soy and garlic. Heat to a boil. Add
thawed vegetables
and cook over medium heat until vegetables are
tender-crisp, stirring
often. Serve over rice. Serves 4
Garlic Chicken Breasts
1 clove garlic
1/4 cup fresh parsley
4 chicken breast halves
2 tablespoons unsalted
butter
1/4 cup fresh lemon
juice
salt and pepper, to
taste
In a small saucepan,
place the garlic head in water to cover. Bring to a
boil and drain. Peel
the garlic and slice very thinly. In a small bowl combine
the garlic
and the parsley. Season with salt and pepper to taste.
Reserve half of the
mixture for the sauce. Gently lift the skin of each chicken
breast half
to form a small pocket. Stuff each pocket with a quarter
of the
remaining garlic mixture. Grill or broil chicken breasts 8-10
minutes on each side
or until springy to the touch. Do not overcook. Heat
the butter in a small
skillet and add the remaining garlic mixture. Saute
for a few seconds,
add lemon juice, and heat through. Place the chicken on
a warmed platter.
Spoon the garlic-parsley sauce over the chicken and serve.