Best Chicken In The Grass Recipes

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CHICKEN IN THE GRASS



Chicken in the Grass image

This is an original dish of mine that uses fresh baby spinach and chicken tenders. It is not a dieters dish!

Provided by Chef Shadows

Categories     One Dish Meal

Time 35m

Yield 2 serving(s)

Number Of Ingredients 19

4 chicken breast tenders
1 teaspoon kosher salt
1 tablespoon black pepper
1 teaspoon season salt
1 teaspoon garlic powder
1 teaspoon onion powder
3/4 cup beer
1 teaspoon Tabasco sauce
1 teaspoon liquid smoke
1 tablespoon butter
2 tablespoons bacon grease
2 ounces potato chips, crumbled
5 ounces fresh whole spinach leaves
3 medium garlic cloves, chopped fine
1 medium yellow onion, sliced very thin
1 tablespoon butter
1 slice smoked bacon, chopped
1 tablespoon balsamic vinegar
salt and pepper

Steps:

  • Rinse the chicken tenders in water and pat dry.
  • Place in a zip lock sandwich bag.
  • Add remaining ingredients for the chicken part of the recipe except the bacon grease , butter, and chips to the bag and seal. Marinate for at least 30 minutes.
  • When ready to cook melt the bacon grease and butter in a heavy bottomed skillet over medium heat.
  • Remove the chicken from the marinade and coat with the crumbled potato chips, save the marinade.
  • Quick fry the tenders until done.
  • Remove from skillet and keep warm between two dinner plates.
  • Wash spinach and shake dry.
  • Slice onion very thin.
  • Chop garlic fine.
  • Chop bacon.
  • Add butter to fats remaining in skillet.
  • Place onion , garlic, and bacon in skillet and saute until golden.
  • Add spinach.
  • Stir and mix until the spinach starts to wilt.
  • Add the balsamic vinegar.
  • Add the reserved marinade to the spinach mixture and continue to cook and stir for about 5 minutes.
  • Add the chicken tenders and mix in with spinach until heated back through, about 5 minutes.
  • Remove spinach to dinner plates and top with the chicken tenders.
  • Add salt and pepper to taste. Serve hot.

Nutrition Facts : Calories 497.1, Fat 37.2, SaturatedFat 16.1, Cholesterol 47.2, Sodium 1294.9, Carbohydrate 31.1, Fiber 4.8, Sugar 4.7, Protein 7.4

CHICKEN IN THE GARDEN



Chicken in the Garden image

Enjoy this comforting casserole with rice, noodles or biscuits. It's easy to prepare and mouth- watering, too.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 9

3 cups frozen chopped broccoli, thawed and drained
1 package (10 ounces) frozen mixed vegetables, thawed and drained
3 cups cubed cooked chicken or turkey
2 cans (10-3/4 ounces each) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
1/2 cup 2% milk
1/2 cup mayonnaise
1/2 teaspoon curry powder
1 cup shredded cheddar cheese
Hot cooked rice, noodles or biscuits

Steps:

  • Place broccoli and mixed vegetables in a greased 2-qt. baking dish. Top with chicken. Combine the soup, milk, mayonnaise and curry; pour over top., Bake, uncovered, at 350° for 35 minutes. Sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted. Serve with rice, noodles or biscuits.

Nutrition Facts : Calories 442 calories, Fat 28g fat (9g saturated fat), Cholesterol 95mg cholesterol, Sodium 695mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 4g fiber), Protein 28g protein.

VIETNAMESE GRILLED LEMONGRASS CHICKEN



Vietnamese Grilled Lemongrass Chicken image

Chicken marinated with lemongrass and grilled. Garnish with rice paper, lettuce, cucumber, bean sprouts, mint, and ground peanut.

Provided by LUCHAPROV

Categories     World Cuisine Recipes     Asian     Vietnamese

Time 40m

Yield 4

Number Of Ingredients 8

2 tablespoons canola oil
2 tablespoons finely chopped lemongrass
1 tablespoon lemon juice
2 teaspoons soy sauce
2 teaspoons light brown sugar
2 teaspoons minced garlic
1 teaspoon fish sauce
1 ½ pounds chicken thighs, or more to taste, pounded to an even thickness

Steps:

  • Mix canola oil, lemongrass, lemon juice, soy sauce, brown sugar, garlic, and fish sauce together in a mixing bowl until the sugar is dissolved; add chicken and turn to coat in the marinade.
  • Marinate chicken in the refrigerator for 20 minutes to 1 hour.
  • Preheat grill for medium heat and lightly oil the grate.
  • Remove chicken thighs from the marinade and shake to remove excess marinade. Discard the remaining marinade.
  • Grill chicken until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 308.2 calories, Carbohydrate 3.9 g, Cholesterol 105 mg, Fat 19 g, Fiber 0.1 g, Protein 29 g, SaturatedFat 3.8 g, Sodium 338.9 mg, Sugar 2.4 g

ROAST CHICKEN WITH LEMON GRASS



Roast Chicken With Lemon Grass image

Provided by Molly O'Neill

Categories     dinner, roasts, main course

Time 2h20m

Yield Four servings

Number Of Ingredients 10

3 stalks fresh lemon grass or 3 tablespoons dried
6 cloves garlic, crushed
4 shallots, peeled and sliced
2 red chili peppers, seeded
1 tablespoon sugar
1/2 teaspoon salt
4 teaspoons bottled fish sauce (nuoc mam)
2 tablespoons water
1 roasting chicken, about 4 pounds
2 tablespoons vegetable oil

Steps:

  • If you are using fresh lemon grass, discard the outer leaves and upper half of the stalk. Cut into thin slices and chop fine. If you are using dried lemon grass, soak in warm water for 1 hour, then drain and chop fine. Place the lemon grass, garlic, shallots, chilies, sugar, salt, fish sauce and 2 tablespoons water in a blender and blend to a paste.
  • Rinse the chicken well and pat dry. Carefully loosen the skin on the breast and legs, pushing your fingers between the skin and meat to form a pocket. Rub half of the lemon grass paste over the meat under the skin. Rub the remaining paste over the skin and inside the cavity. Tuck the wings underneath; tie the legs with twine. Let stand for 30 minutes.
  • Preheat the oven to 425 degrees. Place the chicken on a rack in a roasting pan. Roast for 15 minutes. Reduce the oven temperature to 375 degrees and continue roasting for 1 1/4 hours, basting the chicken with the vegetable oil and the pan juices. The chicken is done when it registers 180 to 185 degrees on an instant-reading meat thermometer. Let the chicken stand for 10 minutes. Serve with white rice and nuoc cham dipping sauce (see recipe).

Nutrition Facts : @context http, Calories 855, UnsaturatedFat 39 grams, Carbohydrate 21 grams, Fat 58 grams, Fiber 2 grams, Protein 59 grams, SaturatedFat 15 grams, Sodium 1001 milligrams, Sugar 9 grams, TransFat 0 grams

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