HELLMAN'S PARMESAN CRUSTED CHICKEN
4 boned chicken breasts (can be cut in half)
placed on Reynold's Wrap Release on a
cookie sheet.
Mix 1/2 cup mayo with 1/4 cup grated parmesan
cheese and spread over the chicken breasts.
Sprinkle with bread crumbs seasoned with
Italian seasoning.
Bake at 425 degrees for 20-25 minutes.
TANDOORI CHICKEN - from NomNomPaleo
First make the spice blend unless you have some
- 1 teaspoon ground ginger.
- 1 teaspoon ground cumin.
- 1 teaspoon ground coriander.
- 1 teaspoon paprika.
- 1 teaspoon turmeric.
- 1 teaspoon salt. (leave out if you want salt-free blend)
- 1 teaspoon cayenne pepper.
Ingredients
- 1 cup full-fat coconut milk coconut milk yogurt, or Greek yogurt (if you tolerate dairy)
- 2 tablespoons tandoori spice mix (no salt added)
- 1 tablespoon Diamond Crystal kosher salt use half the amount if you are using Morton’s brand or a fine grain salt
- Juice from ½ a lemon
- 4 pounds chicken thighs bone-in and skinless
- 1 tablespoon coconut oil or fat of choice
- ¼ cup fresh cilantro leaves (optional)
- 1 lime cut into wedges (optional)
Instructions
- In a large bowl, whisk the coconut milk (or yogurt), tandoori seasoning, kosher salt, and lemon juice. Add the skinless, bone-in chicken thighs and mix well to coat with the marinade.
- Cover the bowl and stick it in the fridge for 2 to 24 hours to marinate.
- When you’re ready to bake the chicken, heat the oven to 400°F on convection roast setting (or 425°F in a non-convection oven).
- Place a wire rack on a rimmed baking sheet. Grease the rack with a paper towel dipped in melted coconut oil or fat of choice.
- Arrange the chicken in a single layer on the rack, skin-side down (even though it is skin-less!) and pop the tray in the oven for about 40 to 45 minutes, flipping the pieces skin-side up at the halfway mark.
- The chicken is done cooking when there are charred bits on top, the meat is no longer pink, and the juices run clear (or the thickest part registers 165°F on a meat thermometer).
- If desired, garnish with cilantro and serve with lime wedges!
Buffalo Chicken Mini-loaf
ReplyDeleteBuffalo Sauce
1 1/2 tablespoons unsalted butter
1 medium clove garlic, minced (about 1 teaspoon)
2/3 cup wing sauce
1 teaspoon Worcestershire sauce
1 1/2 tablespoons white vinegar
Salt and pepper to taste
For the Chicken
1 tablespoon extra-virgin olive oil
1/2 medium diced onion
1 rib celery, minced (about 1/2 cup)
1 pound ground chicken
1 teaspoon Worcestershire sauce
2 medium cloves garlic, minced
1/2 cup crushed pork rinds
Salt and pepper to taste
1 large egg
2 tablespoons chicken broth
1/2 teaspoon unflavored gelatin
1/4 teaspoon celery seed
Non-stick cooking spray
2 ounces blue cheese
2 1/2 tablespoons unsalted butter
Melt the butter in a saucepan over low heat. Add the garlic and cook for about a minute. Add hot sauce, Worcestershire sauce, vinegar, salt, and pepper. Whisk to combine then simmer for a bit before setting aside.
Heat the olive oil for the chicken in a skillet over medium heat. Add the onion, celery, and garlic. Cook until softened then set aside to cool.
Preheat oven to 375°F. Whisk eggs and chicken stock in a medium bowl. Add the gelatin then allow to bloom for 5 minutes.
Add chicken, Worcestershire sauce, celery seed, pork rinds, salt, pepper, and 1/4 of the prepared wing sauce to the bowl with the onion mixture. Add the eggs then mix to combine.
Spray the compartments of a cupcake tin with cooking spray. Add about 2 tablespoons of meatloaf mixture per well, then press a space into the center of each one for the fillings. Add blue cheese and top with a slice of butter. Top with the remaining meat and brush the wing sauce on top. Transfer the tray to the oven and bake. Brush more sauce on top every ten minutes, baking for 25 minutes.