In a roasting pan, place chicken in one layer to fit.
Mix lemon juice, olive oil, and Herbes de Provence Spice Blend together.
Pour olive oil mixture over chicken, place chicken in refrigerator,
and marinate for at least one hour.
Pre-heat oven to 400F.
Place chicken in oven and cook for 25 minutes.
Add habanera stuffed green olives to chicken, distributing evenly,
and cook and additional 10 minutes.
This recipe serves 4
Recipe...
Balsamic Baked Chicken a la Lyons
4 medium chicken breasts
1/4 cup
Estate Grown Olive Oil
1/4 cup Golden Balsamic Vinegar
1 tsp. lemon juice
1/2 tsp. each of thyme, basil and oregano
Dash of freshly ground pepper
Dash of garlic powder
Pre-heat the oven to 350 degrees.
Mix all ingredients in a medium bowl.
Wash chicken parts and pat with paper towels.
Place chicken parts into a well olive-oiled baking dish. Liberally
brush chicken parts with balsamic mixture.
Place chicken in the oven, basting with balsamic mixture as needed,
and cook 45 to 55 minutes (until the chicken is no longer pink inside).
2 ¼ cups stock or canned broth
½ cup Butter
½ tsp Kosher Salt
Prepare the basting sauce. In a sauce pan, bring stock, butter &
salt to a low boil.
Preheat oven to 350.
Prepare turkey breast by removing from package & rinsing with cold
water.
Pat dry with paper towels.
Rub all sides of breast with both spice blends.
Place in roasting pan. Place in oven & baste every ¼ hour for 1
½ - 2 hours. Internal temperature should reach 170F.
Transfer onto the cutting board & allow to rest for 10 minutes.
To make the jus, Heat pan juices with any remaining basting sauce.
Pour into measuring cup & remove fat layer that rises to the top.
Comments:
Can also be used on with Whole Roasted Turkey or Boneless Turkey Breast
This recipe serves 4 to 6.
Recipe...
Tabouli Turkey Stuffed Peppers
4 green or yellow bell peppers, rinsed,
tops removed & seeded. Retain the tops for “lids”.
1 table spoon olive oil
3 scallions, rinsed & chopped
1 medium zucchini, rinsed & diced
1 can diced tomatoes, with juice
1 pound ground turkey or chicken
2 Tbsp Rosie's
Poultry Primer
1-14 ounce can chicken broth
¾ cup cracked wheat bulgur (or cous-cous)
Heat olive oil in 12 inch frying pan over medium heat.
Add scallions and cook for about 3 minutes.
Add ground turkey and stir until browned, about 5 minutes.
Sprinkle with Poultry Primer.
Slowly stir in broth and cracked wheat bulgur. Bring to a boil and
add diced zucchini & tomatoes. Cook for about 5 more minutes.
Remove from heat. The mixture should be very hot and fairly loose.
Lightly coat the crock pot insert with non stick cooking spray.
Place 4 spoonfuls of mixture in bottom of crock pot dish (this will
hold the peppers in place).
Carefully place peppers on the mixture.
Loosely fill the peppers with the turkey / bulgur mixture.
Cover peppers with their lids.
Spoon any remaining mixture around the outside of the peppers.
Cover & bake on medium for 4 hours.
This recipe is a flavorful & healthy new twist to a classic favorite!
Cracked Wheat Bulgur is high in dietary fiber and a delicious alternative
to rice, commonly found in stuffed pepper recipes. Can also be baked in
the oven at 350F for 1 hour, instead of using the crock pot.
This recipe serves 4..
Recipe...
Thai Curried Chicken
1 Lbs. Chicken (breast or thigh) sliced in thin
strips
2 cans coconut milk
1 can pineapple chunks
1 Tbs. red curry paste
1 medium onion
1/2 cup broccoli heads
1 bunch basil
1 tsp fish sauce
1/4 cup
Ginger
Garlic pepper jelly
1/4 cup brown sugar
Stir-fry red curry with 1 can of coconut milk.
Heat until boiling. Boil 1 min. turn to simmer.
Add second can of coconut milk (stir)
Add pepper jelly, brown sugar and fish sauce (stir)
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