Best Chicken Fantastic Recipes

FANTASTIC FETA CHICKEN

Steps:

• Arrange chicken in 13X9-inch baking dish.
• Drizzle with 1 tablespoon of the juice.
• Sprinkle with oregano and pepper.
• Top with cheese; drizzle with remaining 1 tablespoon juice.
• Bake at 350°F for 30 to 35 minutes or until cooked through.

FANTASTIC KOREAN-STYLE MARINADE FOR BEEF PORK OR CHICKEN

Steps:

• In a bowl whisk together all marinade ingredients together until the sugar granules are completely dissolved.
• Pour the marinade over the meat and turn to coat.
• Cover with plastic wrap and refrigerate for 8-24 hours.
• Remove the meat and shake off excess marinade.
• Place the meat in a pan and allow to come down to room temperature (this will take a few hours).
• Grill as desired.

FANTASTIC ROASTED CHICKEN

Steps:

• Preheat the oven and an appropriately sized roasting tray to 425 degrees F. Wash your chicken inside and out and pat dry with kitchen paper. Using your fingers, part the breast skin from the breast meat. It's important to try to push your hand gently down the breast, being careful not to rip the skin. With a peeler, remove and chop the fragrant yellow skin of the lemon, keeping the peeled lemon to one side. Chop prosciutto and add to the bowl with the lemon skin, garlic and thyme. Season, with salt and pepper and then mix it all into the butter. Push this into the space you have made between the meat and the skin -- rub and massage any that's left over in and around the bird. It's all tasty stuff. I could tell you to tie the chicken up but I've decided it's a palaver and not worth it in this case. Slash the thigh meat to allow the heat to penetrate a little more, which makes it taste better. Cut the peeled lemon in half and push it into the cavity. Then put chicken in the hot roasting tray and roast in the preheated oven for 20 minutes.
• While the chicken is cooking, parboil the potatoes in salted water for 10 minutes and drain. Cut the celeriac into irregular chunks around the same size as the potatoes. Remove the chicken from the oven, by which time the tasty butter will have melted, flavored and cooked out of the chicken into the bottom of the tray, awaiting your potatoes and celeriac. Normally I put a fork into the cavity of the chicken and lift it off of the tray for 20 seconds while I toss and coat the vegetables in the butter. Put the chicken back on top of the vegetables and cook for around 40 minutes. Leave to stand for 10 minutes. Once the meat and vegetables have been removed, a little light gravy can be made in the tray with a splash of wine and stock, a little simmering and scraping.

FANTASTIC CHICKEN WINGS WITH HONEY-SOY GARLIC GLAZE

Steps:

• Paper towel dry all the wings to remove as much moisture as possible.
• In a large bowl stir together the first 8 ingredients.
• Stir in the chicken wings; toss to coat.
• Cover and refrigerate for 24 hours.
• When ready to bake set oven to 400 degrees F.
• Arrange the wings on greased baking sheet/s.
• Pour the marinade into a small saucepan.
• Bake the wings for about 50-60 minutes, turning and basting with the marinade occasionally.
• Arrange the cooked wings on a platter.
• Sprinkle with sesame seeds.
• Boil the reserved marinade until slightly thickened (about 6 minutes).
• Serve the wings with the boiled marinade as a dipping sauce.
• Delicious!

FANTASTIC CHICKEN AMARETTO

Steps:

• Set oven to 350 degrees F.
• In a shallow dish, combine flour, salt, pepper, paprika and garlic powder.
• Roll/coat the chicken in the flour mixture.
• Saute chicken in oil until golden brown and transfer to a greased casserole dish.
• In the same skillet, increase the heat to med-high and melt butter.
• Add in Dijon mustard, orange juice concentrate, water and Amaretto; stir constantly until liquid is reduced.
• Pour the sauce over chicken.
• Bake covered for 35-40 minutes.

FANTASTIC APRICOT COLD CHICKEN

Steps:

• Combine quartered apricot halves, chopped onion, white wine, orange juice, and red wine vinegar in a saucepan, and bring to a boil
• Set aside to cool
• Combine apricot mixture with chicken, orange, grapes, cashew pieces, parsley, coriander/cilantro pepper, salt, and crushed red pepper in a large bowl, cover and chill 1 to 2 hours
• Spoon chicken mixture onto a lettuce lined platter to serve
• Or place on 4 salad plates and serve

FANTASTIC APRICOT CHICKEN

Steps:

• Cut the chicken breasts into cubes.
• Place the cornflour and pepper in a small plastic bag so that you can shake the cornflour onto the chicken pieces.
• Start cooking your pasta so that it is ready when the chicken is.
• Shake the cornflour onto the chicken pieces.
• Place the oil into a frying pan and cook the chicken so that it is fully cooked.
• Mix the french onion soup and apricot nectar together and add to the chicken in the frying pan.
• Cook and stir for a couple of minutes.
• Add the apricot halves and the juice from the apricot halves.
• Stir continually and cook for a further 10-15 minutes so that the flavor can be absorbed by the chicken.
• Serve.

FANTASTIC CHICKEN FAJITAS

Steps:

• In a large resealable plastic bag, combine 4 tablespoons oil, Worcestershire sauce, soy sauce, lemon juice, vinegar, salt and pepper. Add chicken; seal bag and turn to coat. Refrigerate for at least 30 minutes. , Drain and discard marinade. In a large skillet, saute chicken in remaining oil for 8 minutes or until no longer pink. Serve in tortillas with cheese and guacamole.

FLAVORFULLY FANTASTIC CHICKEN SALAD SANDWICH

Steps:

• 1. Put first 8 ingredients in a small bowl.
• 2. Mix well.
• 3. After thoroughly mixed, gently stir in tomatoes.
• 4. Stuff salad into pitas and enjoy!

FANTASTIC ROASTED CHICKEN

Steps:

• Preheat the oven and an appropriately sized roasting pan to 425°F.
• Wash your chicken inside and out and pat dry with paper towels.
• Using your fingers, part the breast skin from the breast meat. It's important to try to push your hand gently down the breast, being careful not to rip the skin.
• With a peeler (or a zester), remove and chop the fragrant yellow skin of the lemon, keeping the peeled lemon to one side.
• Then tear up your prosciutto (or whatever ham you choose to use) and add into a bowl with the lemon skin, garlic and thyme (I have done this in my food processor before to get the ham pieces small).
• Season with salt and pepper to taste, and then mix it all into the butter.
• Push this into the space you have made between the meat and the skin - rub and massage any that's left over in and around the bird.
• Slash the thigh meat to allow the heat to penetrate a little more, which makes it taste better.
• Cut the peeled lemon in half and push it into the cavity.
• Then put your chicken in the hot roasting pan and roast in the preheated oven for 20 minutes.
• While the chicken is cooking, parboil the potatoes in salted water for 10 minutes and drain.
• Remove the chicken from the oven, by which time the tasty butter will have melted, flavored and cooked out of the chicken into the bottom of the pan, awaiting your potatoes.
• Normally I put a fork into the cavity of the chicken and lift it out of the tray for 20 seconds while I toss and coat the vegetables in the butter.
• Put the chicken back on top of the vegetables and cook for around 30-40 minutes.
• Leave to stand for 10 minutes.

FANTASTIC CHICKEN BURGERS

Steps:

• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• In a bowl, mix together the ground chicken, guacamole seasoning, half the cilantro, lime juice, and minced onion until thoroughly combined. Form the chicken mixture into 4 patties. Reserve the other half of the cilantro for garnish.
• Grill the chicken burgers on the preheated grill until the meat is no longer pink inside, the juices run clear, and the burgers show browned grill marks, 5 to 8 minutes per side.
• About 2 minutes before burgers are done, place slices of ciabatta bread onto the grill to toast, about 1 minute per side. About 1 minute before the burgers are done, top each burger with a slice of Cheddar cheese, and let melt.
• Serve chicken burgers on the toasted ciabatta bread, topped with about 1 tablespoon of salsa and about 1 tablespoon of the reserved chopped cilantro.

CHICKEN FANTASTIC

Steps:

• Preheat oven to 350*.
• Mix all ingredients together and pour over cut up chicken. Bake approximately 1 hour, until tender.

FANTASTIC LEMON BASIL CHICKEN SALAD

Steps:

• In a medium bowl, combine chicken, celery, basil and almonds.
• In a small bowl, combine sour cream, mayonnaise, lemon juice, lemon zest, Dijon, salt, pepper and onions. Add to chicken mixture (add pasta if using), tossing gently to coat.
• Cover and chill.

FANTASTIC CHICKEN CURRY

Steps:

• Mix flour, salt and pepper together on a shallow plate; dredge chicken in flour and shake off excess.
• Heat oil in a large skillet and add chicken, browning on both sides (add more oil if necessary); remove to a plate.
• Add the onion, bell pepper, and garlic to the pan and cook until onion is tender, about 5 minutes.
• Add curry powder, coating onions, etc; then add potatoes, broth, chutney, to the skillet.
• Bring it all to a boil, add the chicken, then reduce heat, cover, and simmer cooking until chicken is cooked through and potatoes are tender, about 20-22 minutes.
• Garnish with cilantro, and serve with rice, if desired.

FANTASTIC CHICKEN PICCATA

Steps:

• Place chicken between 2 large sheets of plastic wrap. Using meat pounder or rolling pin, lightly pound chicken to 1/4-inch thickness.
• Dust chicken with salt and pepper.
• Melt 1 tablespoon butter and mix with 1.5 tablespoons flour in small bowl until smooth, set aside.
• Place flour on a plate and dip chicken into to coat; shake off excess.
• Heat 2 tablespoon oil in each of 2 heavy large skillets. Add 2 chicken breasts to each skillet and cook until golden and cooked through, about 3 minutes per side.
• Transfer chicken to platter; tent with foil to keep warm.
• Bring wine, lemon juice and broth to boil in 1 skillet over medium-high heat.
• Whisk in butter-flour mixture and boil until sauce thickens slightly, about 2 minutes.
• Stir in capers, parsley and remaining 2 tablespoons butter. Season sauce to taste with salt and pepper. Pour sauce over chicken and serve with either buttered noodles or risotto.

FANTASTIC CHICKEN

Steps:

• 1. Mix buttermilk with egg. Stir together flour, ground pecans, salt, paprika and pepper.
• 2. Dip chicken in buttermilk mixture, then in flour mixture. Place butter in large, shallow roasting pan. Add chicken, skin side down, then turn pieces skin side up to coat with butter.
• 3. Bake at 350 degrees for 1-1/4-hours. Turn over every 15 minutes until golden brown. Remove chicken and drain on paper towel for 10 minutes.

GRILLED CHICKEN WITH TIM'S FANTASTIC FETA SPREAD

Steps:

• Pound the breasts flat to app. 1/2 thickness. Lightly salt and pepper each size. Place on hot grill for about 3 minutes per side or until thoroughly cooked through. The topping: Drain the tomatoes and reserve the oil. Add tomatoes garlic and salt to a food processor and pulse until combined into a paste. Add 1 - 2 tbsp of reserved oil until the mixture forms a thick paste like texture. Remove mixture into a medium size bowl. Gently fold Feta cheese and basil until well combined. Spread a generous coat on the grilled breast and serve. Alternately you can place the topped chicken in a warmed oven (300 degrees)for a few minutes to heat up and melt the topping slightly. Other herbs can be substituted as well. I have tried both cilantro and rosemary with great results!

FANTASTIC CHICKEN FAJITAS

Steps:

• 1. Slice chicken into 1/4 inch strips.
• 2. Mix together garlic, oregano, cumin, salt, orange juice, vinegar and hot pepper sauce. Pour marinade mixture over chicken strips, mix around to coat all pieces of chicken, place in the refrigerator and marinate for at least 30 minutes.
• 3. After chicken has marinated. In a pan heat oil and stir fry chicken, onion and green pepper until chicken is no longer pink, about 5 - 10 minutes. Serve on flour tortillas with toppings.

FANTASTIC CHICKEN FAJITAS

Steps:

• Slice chicken into 1/4-inch strips. Mix together garlic, oregano, cumin, salt, orange juice, vinegar, and hot pepper sauce. Marinate chicken strips in mixture for 10 minutes. Heat oil in heavy skillet until hot. Stir-fry chicken strips, onion, and green pepper until chicken is no longer pink, about 3-5 minutes. Serve with flour tortillas and accompany with sliced green onion, shredded lettuce, and salsa, if desired.

FANTASTIC CHICKEN & DUMPLINGS

Steps:

• Roasted Chicken: Preheat oven to 375 degrees F. Remove the neck and giblets from the cavity of the chicken and discard. Rinse the chicken under cold water, inside and out. Pat dry thoroughly with paper towels. Season the body and cavity of the chicken generously with salt and pepper.
• In a small bowl, mash together the butter, lemon juice, and chopped herbs. Rub the herbed butter all over the chicken, as well as under the skin. Put the lemon halves, onion, garlic, and whole herbs inside the chicken cavity, for added flavor. Tie the legs together with kitchen twine. Place the chicken, breast side up, in a roasting pan fitted with a rack. Roast for 1 hour until the meat is no longer pink. When cool enough to handle, shred the meat, discarding the skin and set aside. Reserve the bones for chicken stock.
• Chicken Stock: To prepare the stock, coat a large stockpot with olive oil and place over medium heat. Add the vegetables and saute for 3 minutes. Add the reserved chicken bones, water, and herbs; simmer for 1 hour. Strain the stock to remove the solids and set aside.
• Dumplings: To prepare the dumplings: sift dry ingredients together in a large bowl. In a small bowl, lightly beat the eggs and milk together; pour the liquid in the dry ingredients and gently fold. Mix just until the dough comes together, the batter should be thick and cake-like.
• Supreme Sauce: To prepare Supreme Sauce: In a Dutch oven, melt butter and heat oil over medium heat. Add carrot, celery, garlic, and bay leaves. Saute until the vegetables are soft, about 5 minutes. Stir in the flour to make a roux. Continue to stir and cook for 2 minutes to coat the flour and remove the starchy taste. Slowly pour in the chicken stock, 1 cup at a time, stirring well after each addition.
• Let sauce simmer until it is thick enough to coat the back of a spoon, about 15 minutes. Stir in heavy cream.
• Fold the reserved shredded chicken into the sauce and bring up to a simmer. Using 2 spoons, carefully drop heaping tablespoonfuls of the dumpling batter into the hot mixture. The dumplings should cover the top of the sauce, but should not be touching or crowded. Let the dumplings poach for 10 to 15 minutes until they are firm and puffy.
• Season with freshly cracked black pepper and garnish with chopped parsley before serving.