Ingredients

• 1 chicken (about 3 1/2 to 4 pounds), cut into 10 pieces
• 1 head garlic, separated into unpeeled cloves
• 2 unwaxed lemons, cut into chunky eighths
• Small handful fresh thyme
• 3 tablespoons olive oil
• 10 tablespoons white wine
• Black pepper

Directions

Preheat the oven to 300 degrees.

Put the chicken pieces into a roasting pan and add the garlic cloves, lemon chunks and the thyme; just roughly pull the leaves off the stalks, leaving some intact for strewing over later. Add the oil and using your hands mix everything together, then spread the mixture out, making sure all the chicken pieces are skin-side up.

Sprinkle over the white wine and grind on some pepper, then cover tightly with foil and put in the oven to cook, at flavor-intensifyingly low heat, for 2 hours.

Remove the foil from the roasting pan, and turn up the oven to 400 degrees. Cook the uncovered chicken for another 30 to 45 minutes, by which time the skin on the meat will have turned golden brown and the lemons will have begun to scorch and caramelize at the edges.

Lawson likes to serve this as it is, straight from the roasting pan, and suggests strewing it with the remaining thyme.

Makes 4 to 6 servings.

*source: Nigella Lawson

Ingredients

• 4 skinless boneless chicken breast halves (1 1/2 pounds)
• 1 cup well-shaken buttermilk
• 1 teaspoon bottled hot sauce plus additional for serving
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 cups fresh bread crumbs (from 6 slices firm white sandwich bread)
• 1/2 teaspoon cayenne
• 1 cup vegetable oil for frying

Directions

Gently pound chicken breasts between sheets of plastic wrap to 1/3 inch thickness with a flat meat pounder or rolling pin.

Whisk together buttermilk, hot sauce, 1/2 teaspoon salt and black pepper in a shallow dish, then add chicken, turning to coat, and let stand 15 minutes.

Stir together bread crumbs, cayenne and remaining 1/2 teaspoon salt in another shallow dish. Remove chicken from buttermilk 1 piece at a time, letting excess drip off, then dredge in bread crumbs, pressing gently to help them adhere. Transfer chicken to a sheet of wax paper.

Heat oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then fry chicken 2 pieces at a time, turning once, until golden brown and cooked through, about 6 minutes total. Transfer chicken with tongs to paper towels to drain. Serve with hot sauce on the side.

Makes 4 servings.

Serve these chicken cutlets with a crisp green salad with blue cheese dressing.

Source: Southwest Times – Fort Smith, Ar

Ingredients

• 3 pounds boneless skinless chicken breast
• 1/4 cup Old Bay Seafood seasoning
• 1 tbl salt
• 1 cup water
• 1 cup vinegar

Directions

In a large pot or steamer, add water and vinegar, bring to a hard boil.

Add steamer rack and layer chicken. Sprinkle each layer with Old Bay and salt. Cover and steam for 30 minutes or until tender. Serve with a dipping sauce of either Ranch Dressing or Bleu Cheese Dressing.

Ingredients

• 2 tbsp.ketchup
• 1 c. water
• 1/2 c.white vinegar
• 1 tbsp.soy sauce
• 1 c. brown sugar
• 1 1/2 lbs.boneless chicken breast ,cubed
• 2 tbsp.cornstarch
• 2 tbsp.water

Directions

Combine the first 5 ingredients in the crock pot.
Add chicken and cook on low 6 to 8 hours or high for 3 to 4 hours.Combine cornstarch and 2 tbsp. water in small bowl.Stir into crock pot.Cook on high 15 to 20 minutes,stirring often,until thickened.
Serve over rice or noodles.
Serves 6.

Ingredients

• 1 lb. boneless skinless chicken breasts, cut into 1-inch pieces
• 2 cups pineapple chunks (about 1/2 cored peeled pineapple)
• 1 each: red and green peppers, cut into chunks
• 1/2 cup KRAFT Original Barbecue Sauce
• 3 Tbsp. frozen orange juice concentrate, thawed

Directions

PREHEAT grill to medium-high heat. Using eight long wooden skewers, (two, side-by-side, for each kabob) thread chicken alternately with pineapple and peppers onto skewers, to create four kabobs.
MIX barbecue sauce and juice; brush on kabobs.
GRILL kabobs 8 to 10 min. or until chicken is cooked through, brushing occasionally with remaining sauce.

Keeping It Safe
If using wooden skewers, wrap ends in foil to prevent burning.

Substitute
Substitute 1 can (20 oz.) pineapple chunks in juice, drained, for the fresh pineapple.

Source: Kraft Foods