CHICKEN JOYS
OVEN-BAKED CHICKEN PARMESAN:
>3 cups fresh bread crumbs
>1 cup freshly grated Parmesan cheese
>1 tbsp fresh thyme leaves
>1/2 tbsp fresh rosemary, chopped
>Salt & pepper, to taste
>2 cups buttermilk
>8 pcs chicken thighs, boneless
*Preheat the oven to 400*F. In a medium bowl, toss the breadcrumbs with the
cheese, thyme, rosemary, salt and pepper. Pour buttermilk in a separate bowl.
One at a time, soak chicken in buttermilk and then dredge in the mixed
breadcrumbs. Arrange chicken on baking sheets and dust with the remaining
breadcrumbs. Bake in the oven for about an hour or until done. Serve warm.
Serves 4.
PEPPERED CHICKEN:
>3 pcs. Chicken breasts, deboned and cut into two fillets
>1 tsp. Ginger juice
>3 tbsps. Soy sauce
>1 tbsp + 1 tsp. Fresh lemon juice
>1 tbsp. Corn oil
>1 tbsp. Brown sugar
>1 tsp. Minced garlic
>6 tbsps. All purpose flour
>3 tbsps. Black pepper, peppermill ground
>Cooking oil for pan frying
*Combine ginger juice, soy sauce, lemon juice, oil, brown sugar and garlic in
one bowl. Mix well. Marinate chicken pieces in prepared mixture overnight.
Pat-dry chicken pieces and set aside. Combine pepper and flour in another bowl.
Coat both sides of chicken pieces with flour-pepper mixture. Heat a large frying
pan. Pour cooking oil, and add chicken pieces when hot. Cook over moderate to
high heat, pressing down chicken with a turner. Cook for four to five minutes
per side or until surface turns golden brown and meat is cooked through. Serve
immediately.
SERVING SUGGESTION: Slice a piece of prepared chicken breast into inch thick
pieces. Serve on top of your favorite garden salad with oriental dressing or
your choice of vinaigrette.
ROASTED CHICKEN:
>preheat oven to 425 degrees.
>Cut a lot of peeled garlic cloves into thin slices
>Celery stalks into thin crescents
>Peeled onions into half-moons
>Set aside several lemon wedges, sprigs of fresh oregano and a couple of
dried bay leaves.
>Gently loosen the skin around the chicken by cutting around the breast area
and lifting it up little by little, carefully sliding in some of the sliced
garlic and oregano in a single layer all around.
>In the cavity of the chicken and under its wings, tuck in more garlic,
oregano, lemon wedges and a dollop of mayonnaise.
>Line the bottom of a low-sided, non-stick roasting pan with the onion
half-moons, celery crescents and the rest of the herbs.
>Leave the rest of the lemon edges out until the dish is ready to be served.
>Pour some dry white wine and chicken stock over the chicken.
>Brush the chicken with butter and baste it a few times while baking.