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Baked Chicken with Green Spinach Horseradish SauceCooking spray
8 (4-ounce) boneless skinless chicken breast halves
Salt and ground black pepper
10-ounce package frozen chopped spinach, thawed
1/2 cup light mayonnaise
1/4 cup vermouth
6 tablespoons prepared white horseradish
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley leaves
4 cups cooked rice (regular or instant)
Lemon wedges, to garnish
Coat a large saute pan or large stovetop grill pan with cooking spray. Season both sides of chicken with salt and black pepper. Place chicken on prepared pan and cook until golden brown on each side and cooked through.
Meanwhile, in a food processor, combine spinach, mayonnaise, vermouth, horseradish, lemon juice, and parsley. Process until blended and smooth. Season, to taste, with salt and black pepper. Spoon sauce over half of the chicken. Reserve remaining chicken for another recipe.
Serve half (2 cups) of the rice with this meal and reserve remaining rice for another recipe. Garnish with lemon wedges.
Crispy Oven-Baked Chicken2 cups cornflake crumbs
1/2 cup grated Parmesan
2 teaspoons salt
1/2 teaspoon ground cayenne pepper
3 eggs
24 skinless chicken drumsticks (about 4 ounces each)
Preheat oven to 350 degrees F.
Line 2 shallow roasting pans with aluminum foil. Coat with nonstick vegetable oil cooking spray.
Mix together cornflake crumbs, Parmesan, salt and cayenne pepper in large bowl. Lightly beat eggs in shallow glass dish. Dip each chicken drumstick in egg; roll in cornflake crumbs to coat. Place on prepared pans. Lightly coat chicken with nonstick vegetable-oil cooking spray.
Bake in 350 degrees F oven, without turning, for 1 hour or until internal temperature registers 180 degrees F on instant-read thermometer. Serve the chicken hot, warm or chilled.
Oven-Baked "Fried" ChickenCooking spray
2/3 cup instant oats
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon mustard powder
1 teaspoon paprika
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 (4-ounce) boneless skinless chicken breast halves
2 tablespoons Dijon mustard
2 cups frozen green peas, steamed or microwaved until hot
Preheat oven to 400 degrees F.
Coat a large baking sheet with cooking spray.
In a resealable plastic bag or shallow dish, combine oats, garlic powder, onion powder, mustard powder, paprika, oregano, thyme, salt, and pepper. Mix well and set aside.
Brush each chicken breast with Dijon mustard. Add chicken to oat mixture with tongs and turn to coat both sides. Transfer chicken to prepared baking sheet and spray with cooking spray.
Bake 30 minutes, until golden brown and cooked through. Serve with peas.
Chicken or Steak with Balsamic BBQ SauceRecipe courtesy Giada De Laurentiis
Show: Everyday Italian
Episode: Dressing Up BBQ
Chicken or Steak with Balsamic BBQ Sauce
For the Balsamic BBQ sauce:
1 cup balsamic vinegar
3/4 cup ketchup
1/3 cup brown sugar
1 garlic clove, minced
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
For the chicken or steak:
4 pieces chicken (any combination of breast or leg-and-thigh pieces) or 4 pieces of New York strip or Club strip steak
Salt and freshly ground pepper
For the BBQ sauce:
Combine all the ingredients in a small saucepan and stir until all the ingredients are incorporated and the mixture is smooth. Simmer over medium heat until reduced by 1/3, about 15 to 20 minutes.
For the chicken or steak:
Place a grill pan over medium heat or preheat a gas or charcoal grill. Season the meat with salt and pepper. Lightly coat with some of the BBQ sauce using a pastry brush. Place the meat on the grill. Place the remaining BBQ sauce, still in the small saucepan, over low heat or on the edge of a gas or charcoal grill and allow to gently simmer while the meat cooks.
Cook the chicken about 8 minutes per side. Cook the steaks starting at about 4 minutes per side until a meat thermometer reads the desired temperature, 120 degrees F for medium rare, 135 degrees F for medium (about 6 minutes per side), 155 degrees F for well done (about 9 minutes per side). Continually brush the meat with BBQ sauce every few minutes. Remove the meat from the grill and let rest for at least 5 minutes. Serve with the heated BBQ sauce alongside.
Alternately, the chicken can be baked in the oven. Preheat the oven to 375 degrees F. Place the chicken skin side up in a baking dish and bake for 25 minutes. Remove the baking dish from the oven and spoon the BBQ sauce all over the top of the chicken. Return the baking dish to the oven and bake for another 15 minutes.
