Farm fresh goat cheese can be found in just about every Farmers Market and this recipe showcases it’s uses. Paired with local hormone-free chicken breast, tomatoes from your garden and you are eating the Harvest Eating way….
Sesame Ginger Fried Chicken
[private]Created by: Chef Keith Snow
Active Time: 30 minutes
Total Time: 4 1/2 hours
Servings: 6
Recommended Beverage: Gewurztraminer
Description:
This fried chicken recipe takes everything you love about Chinese food and makes it American. The combination of ginger and soy have long been used in Chinese food for good reason. The same thing goes for fried chicken in America. So two great tastes that go great together.
Ingredients:
2 1/2 lbs chicken breast boneless/skinless
1 cup soy sauce
3 tbs ginger minced
4 medium shallots sliced
1/4 cup brown sugar
1/8 cup toasted sesame oil
3 clove garlic chopped
2 tbs black pepper
1 cup rice flour
1 cup corn starch
pure olive oil for frying
Directions:
1. In a large bowl combine the soy, ginger, shallot, brown sugar, sesame oil, garlic and black pepper, stir to combine well.
2. Place the chicken in the marinade and refrigerate for 4 hours.
3. Combine the flour and cornstarch. Drain the chicken and reserve the marinade for latter use.
4. Coat the chicken in the flour mixture and fry in the olive oil heated to 350-degree for about 5 minutes or until chicken becomes brown and crispy
5. Drain and serve.
Chef’s Notes: This chicken is great for salads! For a low fat version omit the frying and grill it over a medium hot grill, 5 minutes each side.[/private]
Heart Healthy Hawaiian Chicken
[private]Created by: Chef Keith Snow
Active Time: 15 minutes
Total Time: 30 minutes
Servings: 6
Recommended Beverage: Gewurztraminer
Description:
Sweet and salty flavors go perfectly together and how easy it is to pair ham and pineapple with flavors of ginger and basil. At the center of the dish, Free Range Chicken will pair very well with this taste explosion.
Ingredients:
2 lbs chicken breast pounded 1/2 thick
salt and pepper to taste
3 cloves garlic chopped
1 medium pineapple diced
6 ounces smoked ham diced
2 cups low sodium chicken broth
2 tbs fresh basil chopped
2 whole green onion sliced
3 tbs soy sauce
1 tbs ginger chopped
1 tbs brown sugar
Directions:
1. Season the chicken with salt and pepper. Sauté them in olive oil in a large pan over medium high heat for about 5 minutes on each side.
2. Remove the chicken and allow them to rest. In the same pan sauté the shallots, ginger and garlic and cook for about 2 minutes while stirring on medium high.
3. Now add the brown sugar, ham, pineapple, green onion, chicken stock and soy.
4. Cook the sauce for about five minutes, add basil, and place the chicken back in to the sauce. Season to taste and serve.[/private]
Inside Out Chicken Cordon Bleu
Chicken Cordon Bleu Can be a great dish but may take too long on a hectic day. So this recipe is great for a weekday dinner. It’s quick, easy and delicious….
Spinach Stuffed Chicken Breast
[private]Created by: Chef Keith Snow
Active Time: 20 minutes
Total Time: 45 minutes
Servings: 6
Recommended Beverage: Merlot
Description:
This recipe with it’s spinach and cheese filling is sure to be a crowd favorite. Serve it with risotto or just a salad, either way try this one today.
Ingredients:
2 1/2 lbs chicken breast pounded 1/4 inch
1 lb fresh spinach chopped
1 medium white onion chopped
3 cloves garlic chopped
1 medium fennel bulb chopped
1 medium red pepper chopped
4 tbs butter
1/2 cup provolone shredded
Directions:
1. Heat the butter in a large pan over medium heat, add the onion, fennel, garlic and red pepper and allow them to cook for 10 minutes.
2. Add the spinach and continue to cook for 5 more minutes. Add the breadcrumbs, cheese and season to taste.
3. Lightly oil a sheet pan and lay the chicken flat on a work surface. . Place a mound of stuffing in the center of the chicken and fold it around. Place the stuffed chicken with the seam side down on the sheet pan and continue until all of the chicken is done.
4. Place the chicken in a 400-degree oven for 20 minutes or until an internal temperature of 160-degrees is reached. NOTE; Avoid over-stuffing the chicken, as this will inhibit the even cooking of the entire dish.
5. Remove from the oven allow to rest and serve.[/private]