The inspiration for this recipe came from two sources. The first is one of mine and BeeBop’s favorite restaurants for a quick, casual dinner – Carrabba’s Italian Grill. It’s not 5-star dining by any means, but I actually think it’s pretty darned good. I usually have the Spiedino di Mare, shrimp and scallops grilled with a lemon butter sauce. It’s a real favorite of mine. However, the last time we went we both were in the mood to try something new and ordered the Chicken Bryan. It’s a grilled chicken breast topped with goat cheese and a sauce of basil, dried tomato, lemon and butter. We both like it very much, but I knew of something that could take that dish from really good to spectacular. That little something was Kay’s Pesto Rosso. The combination of the idea of Chicken Bryan with Kay’s Pesto Rosso and Chicken Kay was born!
Posts Tagged ‘chicken’
Chicken Kay
Posted in Food, Main Dishes, tagged chicken, cooking, Food, goat cheese, grilled, Main Dishes, pesto, pesto rosso, poultry, recipes on July 13, 2009| 15 Comments »
Orange-Rosemary Grilled Chicken
Posted in Main Dishes, Salads, Side Dishes, Vegetables, tagged bbq, chicken, cooking, Food, grilled, marinade, onions, orange, recipes, romaine, rosemary, salad on June 25, 2009| 6 Comments »
“Summer time and the living is easy.” Really? Easy, maybe; HOT, yes! Today was the tenth day in a row with high temperatures above 90 degrees and humidity to match. But that’s really just typical for the deep south at this time of year. Hot and humid. So humid that there’s a hazy look in the air. It’s like living in a sauna, but hey, it’s wonderful for your complexion!
Because of the heat I was looking for something fabulous for dinner that wouldn’t heat up the kitchen and I found it in this delicious grilled recipe from Real Simple (www.realsimple.com). This chicken is marinated in a wonderful citrus and rosemary mixture, grilled and then served with a salad of romaine, orange sections and grilled onions.
Salsa Chicken – Quick Weeknight Dinner
Posted in Food, Main Dishes, tagged chicken, cooking, Food, recipes, salsa on April 21, 2009| 13 Comments »
This recipe is a good choice for a week night when you’re pressed for time but still want to put something homemade on the table. I chose to use thighs because they tend to stay moist through the longer cooking time needed in the oven. However, you could surely use whatever pieces you and your family like, or a whole cut-up chicken instead.
[BB] Chicken Piccata
Posted in Food, Main Dishes, tagged breading, chicken, lemon on March 12, 2009| 12 Comments »
I was recently honored to be accepted into the Barefoot Bloggers group. It’s a group of food bloggers who cook and blog about the Barefoot Contessa, Ina Garten’s, recipes. We all cook the same recipe and blog about it on the 2nd and 4th Thursdays of each month. So, my first recipe was Chicken Piccata. I knew we would love it because first it was a Barefoot Contessa recipe and second what’s not to like about chicken with butter, lemon and white wine?? Give this one a try. You’ll like it very much. I’m sure.
Here’s what you need:
2 split (1 whole) boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
1 extra-large egg
1/2 tblsp water
3/4 cup seasoned dry bread crumbs
Olive oil
3 tblsp butter
1/3 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved
1/2 cup dry white wine
Sliced lemon, for serving
Chopped fresh parsley, for serving
Here’s what you do:
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both side with salt and pepper.
Mix the flour, 1/2 tsp salt, and 1/4 tsp of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tblsp of water. Place the bread crumbs on a third plate. Dip each chicken breat first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.
Heat 1 tblsp of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.
For the sauce, wipe out the pan with a dry paper towel. Over medium heat, melt 1 tblsp of butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 tsp salt, and 1/4 tsp pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tblsp of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.
Enjoy