Chicken

Chicken Satay with Peanut sauce and Cucumber salad Serves 4-6 Chef Panida Watts, Taste of Thai Restaurant Chicken and Marinade 1 tablespoon curry powder 1 can coconut milk 1 teaspoon salt 2 tablespoons condensed milk 4 to 6 chicken breasts, cut into thin strips Instructions 1. Mix together ingredients. Marinade chicken up to 24 hours. 2. Weave onto skewers. 3. Lightly oil pan on medium heat and pan fry. Nutritional information for Chiken Satay Calories: 197 Total fat: 13g Cholesterol: 42mg Sodium: 353mg Potassium: 330mg Total carbohydrate: 2g Protein: 18g Peanut Sauce 1 can coconut milk 3 slices toast 1 tablespoon red curry powder 1 cup brown sugar 1 teaspoon salt 1 cup toasted peanuts, finely chopped 1 tablespoon red onion, fried Instructions 1. Mix coconut milk and bread in blender.

Grilled Chicken Gyro with Cucumber Dill sauce and Mediterranean Mushroom salad Serves 4 Chicken Gyro 4 boneless, skinless chicken breasts, 6 ounces each 2 tablespoons fresh, chopped oregano 2 tablespoons fresh, chopped garlic 1 tablespoon lemon zest 1 tablespoon black pepper 2 tablespoons olive oil Sliced tomato and sliced red onion mixed with olive oil, chopped herbs, salt, pepper...

CHICKEN PICATTA Serves 4 Ingredients: 4 to 6 chicken breasts, pounded thin 1 cup seasoned flour 2-3 ounces olive oil 2 tablespoons capers 1 tablespoon sliced garlic clove 1/4 cup white wine 2 tablespoons lemon juice                                             1/4 cup unsalted butter, chilled, sliced into pieces (optional)       Salt and pepper to taste To Garnish: Lemon, peeled and sliced Chopped parsley Directions: 1. Pound Chicken breasts to even thickness.

February 12, 2003 - by Chef Al Levinsohn   Chicken Portions 4 boneless chicken breasts, with skin 6 ounces of swiss cheese, cut into 4 rectangular pieces 4 ham slices, each 2 ounces Salt and pepper, to tast 4 10-by-10 buttered aluminum sheets 6 ounces of Supreme Sauce (recipe follows) Procedure: 1. Place chicken between saran wrap, skin-side down. Pound lightly until consistant thickness and surface area increases to approximately 5-by-5 inches.

March 5, 2003 - Bernard Ibarr, executive chef of the Mirage Hotel in Las Vegas, Nev.   4 free-range chicken breasts 2 cloves of crushed garlic 1/2 teaspoons of cumin seeds 1 tablespoon of chopped yellow onions 2 ounces of olive oil 1/4 teaspoon of chili pepper powder Salt, to taste Freshly crushed pepper, to taste Procedure: 1. In a skillet, over high heat, place olive oil, seasoned chicken breast with...

Wednesday, November 15, 2006 - by Chef Al Levinsohn   Watch the video... Click here for nutritional information for this recipe... Oysters and Tomato Mint Salsa 6 fresh oysters 1/4 cup of pineapple - fresh (about 5 to 6) 1/4 cup cucumbers - fresh, and finely chopped 1/4 cup of tomatoes - freshly chopped 1/4 cup of red onions - fresh and peeled 1 teaspoon of fresh mint 1 teaspoon of balsamic vinegar 1 teaspoon of oil blend: 90 percent canola and 10 percent other To taste, salt and pepper 1. Shuck oysters, trying to keep liquid in the shell.

Wednesday, November 8, 2006 - by Chef Al Levinsohn   Watch the video... Serves 6 1/2 cup of onions - diced 1/2 cup of bell peppers - diced 1/2 cup of celery - diced 19 ounces of tomatoes - canned, diced and in juice 2 quarts of chicken stock or broth 1 teaspoon of cumin - ground 1 pound of bacon - crisp and chopped 1/2 head of iceberg lettuce - cut into one-inch squares To taste, salt and pepper...