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Two Easy Chicken Recipes Using Our Sweet Red Pepper Sauce
Recipe 1: Pané Chicken with Sweet Red Pepper Sauce
Prep: 15 min., Chill: 15 min., Cook: 16 min.
Yield: Makes 4 Servings
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup fine, dry breadcrumbs
- 1 teaspoon granulated garlic
- 1 teaspoon dried oregano
- 1 teaspoon seasoned salt
- 1 large egg
- 2 tablespoons water
- 1/2 cup vegetable oil
- Sweet Red Pepper Sauce
- Garnish: parsley sprigs
Directions
- Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a rolling pin or flat side of a meat mallet. Set chicken aside.
- Combine breadcrumbs and next 3 ingredients in a shallow dish.
- Whisk together egg and 2 tablespoons water. Dip chicken in egg mixture; dredge in breadcrumb mixture. Arrange chicken in a single layer on a baking sheet; chill 15 minutes.
- Heat 1/4 cup oil in a 12-inch nonstick skillet over medium heat. Add 2 chicken breasts, and cook 4 minutes on each side or until done. Remove from skillet, and keep warm. Repeat procedure with remaining oil and chicken. Serve with Sweet 'n' Spicy Red Pepper Sauce. Garnish, if desired.
Recipe 2: Easy Baked Chicken with Sweet Red Pepper Sauce
Prep: 20 min., Bake: 1 hr
Yield: Makes 6 Servings
Make-Ahead Tip: Prepare sauce. Transfer to a glass or plastic bowl; cover and chill up to 24 hours. Bake chicken as directed.
Ingredients
- 1/4 cup all-purpose flour
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 1/4 teaspoon pepper
- 2 to 2-1/2 lbs meaty chicken pieces (breasts, thighs, and drumsticks)
- 2 tablespoons margarine or butter - melted
- 1/2 cup Sweet Red Pepper Sauce
- 1/4 cup sliced green onion
- 1 tablespoon cooking oil
- 1 cup chicken broth
- 2 tablespoons sugar
- 1/4 to 1/2 teaspoon crushed red pepper
- 1/3 cup cider vinegar
Directions
- In a plastic or paper bag combine the 1/4 cup flour, the salt, paprika, and pepper.
- Skin chicken. Add chicken, a few pieces at a time, to the bag, shaking to coat well. Arrange chicken in a shallow baking pan; drizzle with melted margarine or butter. Bake in a 375 degree F. oven for 30 minutes.
- Meanwhile, for sauce, in a medium saucepan, cook red or green sweet pepper and green onion in hot oil until tender. Stir in 2 tablespoons flour. Add chicken broth, sugar, and crushed red pepper. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Remove from heat; stir in vinegar and cool slightly.
- Spoon sauce over chicken. Bake for 30 minutes more or until chicken is tender and no longer pink, basting with sauce two or three times during baking. Reheat any remaining sauce and pass with chicken.
Call Sun Zen in St. Louis, Missouri - (314) 381-8083
Email: sales@sunzen.net
Two Easy Chicken Recipes Using Our Sweet Red Pepper Sauce
Recipe 1: Pané Chicken with Sweet Red Pepper Sauce
Prep: 15 min., Chill: 15 min., Cook: 16 min.
Yield: Makes 4 Servings
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup fine, dry breadcrumbs
- 1 teaspoon granulated garlic
- 1 teaspoon dried oregano
- 1 teaspoon seasoned salt
- 1 large egg
- 2 tablespoons water
- 1/2 cup vegetable oil
- Sweet Red Pepper Sauce
- Garnish: parsley sprigs
Directions
- Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a rolling pin or flat side of a meat mallet. Set chicken aside.
- Combine breadcrumbs and next 3 ingredients in a shallow dish.
- Whisk together egg and 2 tablespoons water. Dip chicken in egg mixture; dredge in breadcrumb mixture. Arrange chicken in a single layer on a baking sheet; chill 15 minutes.
- Heat 1/4 cup oil in a 12-inch nonstick skillet over medium heat. Add 2 chicken breasts, and cook 4 minutes on each side or until done. Remove from skillet, and keep warm. Repeat procedure with remaining oil and chicken. Serve with Sweet 'n' Spicy Red Pepper Sauce. Garnish, if desired.
Recipe 2: Easy Baked Chicken with Sweet Red Pepper Sauce
Prep: 20 min., Bake: 1 hr
Yield: Makes 6 Servings
Make-Ahead Tip: Prepare sauce. Transfer to a glass or plastic bowl; cover and chill up to 24 hours. Bake chicken as directed.
Ingredients
- 1/4 cup all-purpose flour
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 1/4 teaspoon pepper
- 2 to 2-1/2 lbs meaty chicken pieces (breasts, thighs, and drumsticks)
- 2 tablespoons margarine or butter - melted
- 1/2 cup Sweet Red Pepper Sauce
- 1/4 cup sliced green onion
- 1 tablespoon cooking oil
- 1 cup chicken broth
- 2 tablespoons sugar
- 1/4 to 1/2 teaspoon crushed red pepper
- 1/3 cup cider vinegar
Directions
- In a plastic or paper bag combine the 1/4 cup flour, the salt, paprika, and pepper.
- Skin chicken. Add chicken, a few pieces at a time, to the bag, shaking to coat well. Arrange chicken in a shallow baking pan; drizzle with melted margarine or butter. Bake in a 375 degree F. oven for 30 minutes.
- Meanwhile, for sauce, in a medium saucepan, cook red or green sweet pepper and green onion in hot oil until tender. Stir in 2 tablespoons flour. Add chicken broth, sugar, and crushed red pepper. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Remove from heat; stir in vinegar and cool slightly.
- Spoon sauce over chicken. Bake for 30 minutes more or until chicken is tender and no longer pink, basting with sauce two or three times during baking. Reheat any remaining sauce and pass with chicken.
Call Sun Zen in St. Louis, Missouri - (314) 381-8083
Email: sales@sunzen.net
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