Sunday, August 28, 2011

Whole Barbecued Chicken

1 whole chicken (about 4-5 lbs)
1 small lemon, cut in half
1/2 cup barbecue sauce
1/2 tsp Italian seasoning
2 cloves garlic, peeled

1. Heat both burners of gas grill to medium-high heat.

2. Trim and discard excess fat from chicken. Squeeze lemon juice into small bowl; reserve lemon halves. Add barbecue sauce and seasoning to juice; mix well.

3. Place lemon halves and garlic cloves inside cavity of chicken.

4. Turn off burner on one side of girll, then place chicken, breast side up, on that side. Close lid. Grill 1 hour 45 minutes-2 hours or until chicken is done, turning and brushing occasionally with sauce mixture for the last 20 minutes. Remove and discard lemon halves and cloves before serving.

Serves 5.

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Tuesday, August 23, 2011

Creamy Chicken

6 Ritz crackers, finely crushed (about 1/4 cup)
2 tbsp grated Parmesan cheese
4 small boneless skinless chicken breasts (about 1 lb)
2 tsp oil
1/3 cup Chive and Onion cream cheese
1/2 cup chicken broth

1. Mix cracker crumbs and Parmesan on plate. Rinse chicken with water; gently shake off excess. Dip chicken in crumb mixture, turning evenly to coat both sides of each breast. Discard any remaining crumb mixture.

2. Heat oil in a large nonstick skillet over mdium heat. Add chicken; cook 5-6 minutes on each side or until done. Transfer to plate; cover to keep warm.

3. Add broth and cream cheese to skillet. Bring just to a boil, stirring constantly. Cook 3 minutes or until thickened, stirring frequently. Spoon over chicken.

Serves 4.

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About This Blog

I find recipes everywhere. Online. In magazines. In cookbooks. On the back of boxes. After a while, it got difficult to remember where I found (or stashed) a particular recipe when I wanted to make it a second time. With the goal of wrangling them all in one coherent location that was easy to find and navigate--along with multiple requests from friends for this recipe or that one--this blog was born.

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