Best Bronzed Chicken Recipes

PAUL PRUDHOMME'S BRONZED CHICKEN BREASTS

Paul Prudhomme's Bronzed Chicken Breasts image

Provided by Richard Flaste

Categories dinner, easy, quick, main course

Time 15m

Yield Four servings

Number Of Ingredients 9

Ingredients

1 tablespoon salt
1/2 teaspoon sweet paprika
1 teaspoon white pepper
1 teaspoon granulated or powdered onion
1 teaspoon granulated or powdered garlic
1 teaspoon dried basil leaves
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme leaves
8 boneless, skinless chicken breast halves (about 3 ounces each) at room temperature

Steps:

Heat a heavy skillet to 350 degrees (preferably using a grill thermometer; or leave it over a medium flame for 8 to 10 minutes or until 1/2 teaspoon of water bursts into droplets that chase each other around the pan).
Blend the seasonings and sprinkle the chicken pieces evenly with them.
Place the chicken in the skillet and cook for 2 to 3 minutes, turn and cook 2 to 3 minutes more, or until desired degree of doneness

Nutrition Facts : @context http, Calories 209, UnsaturatedFat 2 grams, Carbohydrate 1 gram, Fat 5 grams, Fiber 0 grams, Protein 38 grams, SaturatedFat 1 gram, Sodium 402 milligrams, Sugar 0 grams, TransFat 0 grams

BRONZED CHICKEN

Bronzed Chicken image

This is a well-seasoned mixture for grilled chicken. I often make extra of this chicken to have on hand for salads or other casseroles.

Provided by Chris from Kansas

Categories Chicken

Time 20m

Yield 3-4 serving(s)

Number Of Ingredients 10

Ingredients

2 whole boneless chicken breasts, halved
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper
1/4 cup margarine, melted

Steps:

Pat chicken dry, then place each breast half between 2 pieces of plastic wrap and pound gently, but firmly, with a meat mallet until about 1/4 inch thick.
Combine seasonings, stirring to blend well.
Dip chicken in 1/4 cup melted margarine, then sprinkle seasoning mixture on one side of chicken breasts.
Grill over medium-high coals 2 or 3 minutes.
Sprinkle seasonings on other side of chicken; turn and cook chicken until no longer pink in the center, about 2 or 3 more minutes.
You may baste chicken with additional melted margarine, if desired, while grilling.

Nutrition Facts : Calories 478.3, Fat 33.3, SaturatedFat 7.8, Cholesterol 123.7, Sodium 1080.1, Carbohydrate 2.3, Fiber 0.7, Sugar 0.5, Protein 41

SPICY BRONZED CHICKEN

Spicy Bronzed Chicken image

"My husband and I really like this recipe-and it tastes good cold, too," says Kathy Rajkovich, stationed in St.Petersburg, Russia. "We love the leftovers for lunch or cut up on a salad." The spicy blend makes a great coating for pork and fish, too. Round out the meal with iced tea and fresh fruit salad for dessert.

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 5

Ingredients

4 boneless skinless chicken breasts (5 ounces each)
1 teaspoon each garlic powder, salt and paprika
1/2 teaspoon each onion powder, ground cumin, chili powder and pepper
1/4 teaspoon cayenne pepper
1/4 cup butter, melted

Steps:

Flatten chicken to 1/2-in. thickness. In a small bowl, combine seasonings. Dip chicken in butter; sprinkle with seasonings. , In a large skillet, cook chicken over medium heat for 4-5 minutes on each side or until chicken juices run clear.

Nutrition Facts : Calories 260 calories, Fat 15g fat (8g saturated fat), Cholesterol 108mg cholesterol, Sodium 743mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 29g protein.

BRONZED CHICKEN WINGS WITH YOUNG GINGER

Bronzed Chicken Wings with Young Ginger image

I am a definite wing lover and love all kinds of wing recipes! Fellow wing and chicken lovers unite and try this recipe! Can't wait to hear your comments!!!

Provided by Nylevette Milligan

Categories Poultry Appetizers

Number Of Ingredients 12

Ingredients

2 lb chicken wings
1/4 c dark corn syrup
1/4 c soy sauce
1 Tbsp corn oil
2 tsp ginger, freshly minced
2 Tbsp dry sherry
1/4 lb mushrooms, very small
1/2 bamboo shoots, sliced
2 green onions, cut into 2
1/2 c chicken broth
1 Tbsp cornstarch
2 Tbsp water

Steps:

1. Cut wing tips off chicken wings and place in shallow baking dish.
2. In small bowl, stir together corn syrup and soy sauce.
3. Pour over chicken wings; toss to coat well. Marinate 30 minutes.
4. Drain; reserve marinade.
5. In large heavy skillet, heat corn oil over medium heat.
6. Add chicken wings and ginger; stir fry 2 minutes.
7. Add chicken broth and bring to a boil.
8. Reduce heat; cover and simmer 20 minutes or until tender.
9. Remove chicken wings to serving platter, keep warm.
10. Stir together cornstarch and water until smooth.
11. Stir into skillet while stirring constantly, bring to boil over medium heat and boil 1 minute and spoon over chicken wings.
12. Makes 4 servings.

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