These roast chicken recipes are easy, quick and delicious. Just check these out and I'm sure you'll be amazingly surprised.
So put your hat on and get ready for some quick easy roast chicken recipes:
>> Roast Chicken Goes Gourmet
1 Chicken (3 1/4 lb)Salt Pepper Yogurt-Curry Dressing
12 Belgian endive leaves
12 Spinach leaves
1/4 c Finely diced seeded tomato
4 Handfuls mixed baby greens
12 sl Papaya
1/4 c Shredded coconut, toasted
2 T Julienned carrot
2 T Julienned zucchini
2 T Julienned deacon sprouts
Season chicken to taste with salt and pepper. Roast at 375'F 1 hour 20 minutes. Cool chicken, remove skin and shred meat (there should be 1 1/4 pounds meat). Place shredded chicken in large bowl. Add Yogurt-Curry Dressing and toss with chicken.
For each serving, arrange 3 Belgian endive leaves and 3 spinach leaves around edge of large plate like flower petals. Place 1 teaspoon diced tomato on each endive leaf. Place handful baby greens in center of plate. Arrange chicken on top. Stand 3 papayas upright on 3 sides of chicken. Sprinkle 1 tablespoon coconut on top, then add 1/2 tablespoon julienned carrot, zucchini and daikon sprouts.
Makes 4 main dish servings.
>> Roast Chicken with Curried Honey Mustard Sauce
4 ea Breasts, chicken, halves, oiler/fryer, boned, skinned
1 sm Onion, chopped
1/3 c Honey
1/3 c Mustard, spicy
1 tb Curry powder
2 l g Garlic, cloves, minced
In a small bowl, make the sauce by mixing together the onion, honey, mustard, curry, and garlic. Place the chicken, skin side up, in a single layer in a large shallow baking pan.
Pour sauce over the chicken and bake in a 350 F oven, basting every 15 minutes, for about 1 hour or until the chicken is fork tender.
Article Source:
http://EzineArticles.com/expert/Nathalie_Sanders/123688
So put your hat on and get ready for some quick easy roast chicken recipes:
>> Roast Chicken Goes Gourmet
1 Chicken (3 1/4 lb)Salt Pepper Yogurt-Curry Dressing
12 Belgian endive leaves
12 Spinach leaves
1/4 c Finely diced seeded tomato
4 Handfuls mixed baby greens
12 sl Papaya
1/4 c Shredded coconut, toasted
2 T Julienned carrot
2 T Julienned zucchini
2 T Julienned deacon sprouts
Season chicken to taste with salt and pepper. Roast at 375'F 1 hour 20 minutes. Cool chicken, remove skin and shred meat (there should be 1 1/4 pounds meat). Place shredded chicken in large bowl. Add Yogurt-Curry Dressing and toss with chicken.
For each serving, arrange 3 Belgian endive leaves and 3 spinach leaves around edge of large plate like flower petals. Place 1 teaspoon diced tomato on each endive leaf. Place handful baby greens in center of plate. Arrange chicken on top. Stand 3 papayas upright on 3 sides of chicken. Sprinkle 1 tablespoon coconut on top, then add 1/2 tablespoon julienned carrot, zucchini and daikon sprouts.
Makes 4 main dish servings.
>> Roast Chicken with Curried Honey Mustard Sauce
4 ea Breasts, chicken, halves, oiler/fryer, boned, skinned
1 sm Onion, chopped
1/3 c Honey
1/3 c Mustard, spicy
1 tb Curry powder
2 l g Garlic, cloves, minced
In a small bowl, make the sauce by mixing together the onion, honey, mustard, curry, and garlic. Place the chicken, skin side up, in a single layer in a large shallow baking pan.
Pour sauce over the chicken and bake in a 350 F oven, basting every 15 minutes, for about 1 hour or until the chicken is fork tender.
No comments:
Post a Comment