Best Ruby Chicken Recipes

COPYCAT CHICKEN QUESADILLAS LIKE RUBY TUESDAY'S

Steps:

• Place chicken breast in a bowl with enough Italian dressing to coat; allow to marinate 30 minutes in refrigerator.
• Grill marinated chicken until done in a lightly oiled pan.
• Cut into 3/4" pieces and set aside.
• Brush one side of tortilla with margarine and place in frying pan over medium heat.
• On one half of tortilla, add cheese, 1 Tbls.
• tomatoes, peppers, and Cajun seasoning (in that order).
• Make sure to spread to the edge of the half.
• Top with diced chicken, fold empty tortilla side on top, and flip over in pan so that cheese is on top of chicken.
• Cook until very warm throughout.
• Remove from pan to serving plate and cut into six equal wedges on one side of plate.
• On the other side put lettuce, topped with 1/4 cup tomatoes, and then topped with sour cream.
• Serve your favorite salsa in a small bowl on the side.

RUBY CHICKEN

Steps:

• In a large bowl, combine flour and salt. Add the chicken; turn to coat. In a nonstick skillet, brown chicken in butter. , Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to a boil over medium heat. Pour over chicken. Cover and simmer for 35-40 minutes or until a thermometer reads 170°.

CHICKEN WITH RUBY GRAPEFRUIT AND CRANBERRY SALSA

Steps:

• PREPARATION 1. Mix flour, paprika and salt in a plastic food bag. Add chicken; shake to coat. 2. Heat oil in a large nonstick skillet. Add chicken and cook, turning once, 6 to 8 minutes until browned and cooked through. 3. Meanwhile mix Salsa ingredients in a bowl to blend. Serve with chicken. Related Recipes: Entrees, Chicken, Fruits, Saute/Fry, American, Fall, Spring, Summer, Winter

CHICKEN W/ BOSC PEARS & ROSEMARY SAUCE-RUBY'S, BAINBRIDGE IS

Steps:

• Rosemary Sauce:.
• Heat 2 T oil in heavy medium saucepan over medium-high heat. Add onion and garlic; saute until tender, about 5 minutes.
• Add apple juice, red wine, vinegar, rosemary, thyme and crushed red pepper; bring to a boil.
• Reduce heat; simmer until mixture is reduced to 1 1/2 cups, stirring occasionally, about 20 minutes.
• Strain mixture into small saucepan; discard solids.
• Add cream and simmer until reduced to sauce consistency, about 12 minutes.
• Sauteed Pears:.
• Heat 2 t. oil in heavy medium skillet over medium heat.
• Add pear slices; saute until tender and golden brown, about 8 minutes. (Sauce and pears can be prepared 2 hours ahead. Cover separately and refrigerate. Reward pears over medium-low heat before serving.).
• Chicken:.
• Heat 1 T oil in heavy large skillet over medium-high heat.
• Sprinkle chicken with salt and pepper. Add to skillet and saute until cooked through and golden brown on both sides, about 4 minutes per side.
• Add Marsala and bring to a boil.
• Stir in reserved sauce, turning chicken to coat. Cook until heated through, about 2 minutes longer.
• Divide chicken among 4 plates. Spoon sauce around chicken on each plate. Garnish with pear slices.

RUBY TUESDAY'S BUFFALO CHICKEN WONTONS

Steps:

• Preheat the oven to 325ºF.
• Place the wonton wrappers on a work surface and brush lightly with the oil.
• Mold the wontons, oiled-side up, into the bottoms of miniature (1-inch) muffin tins.
• Bake until light brown, about 5 minutes. Remove from oven, let cool slightly and remove from the muffin tins.
• Cool on a wire rack.
• Place on a baking sheet and cover tightly with plastic wrap until ready to assemble.
• Cook the chicken at a simmer until cooked through, about 12 minutes.
• Cool the chicken slightly, then finely chop and shred with a fork.
• Season with a little salt.
• In a medium bowl mix together the Hot Sauce, liquid margarine, garlic powder, and cayenne pepper.
• Add the chicken and mix well.
• Refrigerate until slightly chilled.
• TO ASSEMBLE:
• Place 1 heaping teaspoon of the chicken mixture in each wonton cup and garnish with bleu cheese dressing and crunchy celery sticks for dipping. Serve at room temperature.
• NOTE: The wonton cups can be baked up to 3 days in advance and stored in an airtight container. The chicken mixture can be made up to 1 day in advance. Let sit at room temperature for 30 minutes before serving. The wonton cups can be filled up to 1 hour in advance.

RUBY TUESDAY'S WHITE CHICKEN CHILI

Steps:

• Simmer beans, half the onions, and half the garlic for 2 hours in the chicken stock or until the beans soften, stirring frequently. Add chicken and salsa.
• Saute pepper, spices, and the remaining onions and garlic in the oil and add to the chili.
• Simmer for one more hour.
• Garnish with sour cream, Monterey Jack cheese and fresh chopped cilantro.

RUBY TUESDAY'S WHITE CHICKEN CHILI

Steps:

• Simmer beans, half the onions, and half the garlic for 2 hours in the chicken stock or until the beans soften, stirring frequently.
• Add chicken and salsa.
• Sauté pepper, spices, and the remaining onions and garlic in the oil and add to the chili.
• Simmer for one more hour.
• Garnish with Sour cream or Monterey Jack Cheese.

RUBY CHICKEN

Steps:

• Sprinkle chicken with salt.
• In a large stewing pan, brown chicken pieces, in butter and oil a few at a time. Don't crowd pan.
• Add onion, orange juice, tabasco, cinnamon and ginger.
• Cover and simmer 30-35 minutes until chicken is tender. Remove chicken to a platter and keep warm.
• Add cranberries, sugar and molasses to skillet. Cook uncovered 5 minutes; stirring occasionaly.
• Blend cornstarch and cold water and add to the skillet stirring rapidly.
• Cook until sauce thickens, about 1 minute.
• Pour sauce over chicken and serve.

RUBY TUESDAY'S WHITE CHICKEN CHILI RECIPE

Steps:

• Simmer beans, half the onions, and half the garlic for 2 hours in the chicken stock or until the beans soften, stirring frequently. Saute pepper, spices, and the remaining onions and garlic in the oil and add to the chili. simmer for on more hour. Garnish with sour cream or Monterey Jack cheeses.

RUBY GLAZED CHICKEN IN SMOKY POMEGRANATE SAUCE (THE SPLENDID TABLE)

Steps:

• 1. If possible, flavor the chicken a day ahead. Mince together in a food processor the thyme, garlic, and onion with the 1T of oil. Rub seasoning over chicken, dusting lightly with salt and pepper. Stack pieces one atop the other, cover, and refrigerate until 30 minutes before cooking. Or just toss the chicken with the seasoning and set aside while you prep the rest of the ingredients. 2. About 20 minutes before serving, line up all the other ingredients. Heat 3 T oil in a 12-inch straight-sided sauté pan over medium high. Spread the chicken pieces out in the pan with all their seasonings and the bay leaves. Keep them from touching. Brown on both sides, 3 to 4 minutes per side. 3. Turn heat to medium low, sprinkle the meat with the bacon, and cook 10 minutes, turning once or twice, or until pieces are just firm when pressed. Check with an instant reading thermometer inserted in the center of a piece for a reading of 165° to 170°F. Transfer the chicken to a serving platter and keep warm. 4. Make the pan sauce by setting the pan back over medium high heat. Stir in wine, simmering to almost nothing while scraping up brown glaze from the bottom of the pan. Add 1 cup of the pomegranate juice and the sugar. Reduce by two-thirds, stirring often. Lower heat to medium- low, return the chicken to the pan, coating pieces with the sauce, and sprinkling with the last ¼ cup of pomegranate juice. 5. Cover and heat through for just 2 minutes. Serve immediately, arranged on a hot platter, napped with the sauce, and sprinkled with the nuts and parsley. THOUGHTS FROM LYNNE Don't add the wine and the pomegranate juice to the pan at once, get it hot and then use that as the sauce. Why not? Because by boiling down the wine, you get rid of most of its alcohol while building deep flavor layers. The same thing happens with boiling down the pomegranate juice... or vinegars, broth, fruit juices, etc. Boil down to almost nothing--you can always dilute if need be

RUBY TUESDAY CHICKEN

Steps:

• 1. sprinkle both sides of chicken breast with salt pepper and season salt
• 2. brown chicken in a frying pan with olive oil until browned and no longer pink
• 3. place chicken in a baking dish top each chicken breast with a few table spoons of BBQ sauce add as little or as much as you would like, then top with the green onion,tomato and lastly the the motzerella cheese. bake in an oven at 350 degrees for 15-20 minutes or until the cheese is melted and bubbly...

RUBY TUESDAY'S SONORA CHICKEN PASTA

Steps:

• Place pasta in mixing bowl. Add cheese sauce and toss
• to coat evenly. Pour into heated bowl. Place chicken
• on top of pasta, then ladle black beans on top.
• Sprinkle with diced tomatoes and chopped greeen
• onions.
• Melt butter or margarine in a saucepan and add onion and garlic. Saute until onion is transparent. Stir in the flour to make a roux and cook for 5 minutes, stirring often. Mix the hot water, chicken stock, and half-and-half. Add mixture slowly to roux, stirring
• constantly.
• Allow to cook 5 minutes. Sauce should have the consistency of honey). Add salt, sugar, hot sauce,
• lemon juice, cayenne, and parmesan cheese to sauce.
• Stir to blend. Do not allow to boil. Add Velveeta to sauce and stir until melted. Add salsa and
• sour cream to sauce and blend. Makes 5 cups.

RUBY TUESDAY CHICKEN FRESCO (COPYCAT)

Steps:

• Pound chicken to about 1/2" thickness and cut into serving sized pieces.
• Slice tomatoes, salt light and set aside for excess juices to drain.
• Grill chicken or cook in skillet with cooking spray, salt and pepper.
• Melt better in medium sized skillet over medium low heat.
• Stir in lemon juice, wine, salt, and parmesan.
• Whisk flour into sauce, stirring constantly to thicken slightly.
• Top chicken with tomato slices, sauce and then drizzle with a good quality balsamic vinegar.