Free Chicken recipes for you to try!

Free Recipe Categories:

Apple-Glazed Chicken with Spinach

1/2 cup apple jelly
2 tablespoons reduced-sodium soy sauce
1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
1 teaspoon finely shredded lemon peel
1 teaspoon grated fresh ginger
4 skinless, boneless chicken breast halves (1 to 1 1/4 pounds total)
1/4 teaspoon salt
1/4 teaspoon black pepper
Nonstick cooking spray
2 medium apples, cored and coarsely chopped
1/2 cup sliced onion
2 cloves garlic, minced
12 ups packaged fresh baby spinach

Preheat broiler.  For glaze, in a small microwave-safe bowl, combine apple jelly, soy sauce, thyme, lemon peel, and ginger.  Microwave, uncovered, on 100% power (high) for 1 to 1 1/4 minutes, or just until jelly is melted, stirring once.  Set aside 1/4 cup glaze.

Season chicken with half of the salt and half of the pepper.  Place chicken on the unheated rack of a broiler pan.  Broil 4 to 5 inches from heat for 12 to 15 minutes or until chicken is tender and no longer pink (170 degrees F).  Turn once and brush with remaining glaze during the last 5 minutes of broiling.

Meanwhile, lightly coat an unheated large saucepan with nonstick cooking spray.  Preheat over medium heat.  Add apple, onion, and garlic; cook and stir for 3 minutes.  Stir in reserved 1/4 cup glaze; bring to boiling.  Add spinach; toss just until wilted.   Sprinkle with remaining salt and pepper.

Serve chicken with spinach mixture

Free Apple-Glazed Chicken with Spinach recipe courtesy:
Better Homes and Gardens Eat Well, Lose Weight
ISBN: 978-0-470-54031-2
Wiley Publishing

-------

Sweet-and-sour chicken (lower calorie)

1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 egg white
1/2 teaspoon sea salt
2 teaspoons cornstarch
1 (10-ounce) can pineapple chunks, juice reserved
1 (10-ounce) can mandarin oranges, juice reserved
1/4 cup apple cider vinegar
1/4 cup ketchup
2 tablespoons brown sugar
2 tablespoons canola oil
1 red bell pepper, cut into 1-inch chunks
1 yellow bell pepper, cut into 1-inch chunks
1 teaspoon grated fresh gingerroot       More!

Free Sweet and Sour chicken recipe courtesy: Substitute Yourself Skinny
By: Susan Irby
ISBN: 978-1-4405-0397-9
Adams Media

Roast Chicken with Herb Stuffing- Serves 4

- 3 lb (1.5 kg) chicken
- 4 slices whole-wheat (wholemeal) bread
- 4 scallions (shallots/spring onions), chopped
- 1 cup (1 1/2 oz/45 g) chopped fresh flat-leaf (Italian) parsley leaves
- 2 teaspoons chopped fresh thyme leaves
- 2 teaspoons chopped fresh rosemary leaves
- 1 teaspoon grated lemon zest
- 1 teaspoon grated orange zest
- sea salt and freshly ground black pepper
- 1 egg, lightly beaten
- 2 lemon slices
- 2 tablespoons olive oil

1. Preheat oven to 350˚F (180˚C/ Gas 4). Rince chicken under cold water and pat dry with paper towels
2. Remove crusts from bread and cut bread into small cubes
3. In a medium-sized bowl, combine bread cubes, scallions, parsley, thyme, rosemary, lemon and orange zests, and salt and pepper to taste.  Add egg and mix until well combined.
4. Using your fingertips, loosen skin from around chicken breast and insert a lemon slice on each side between skin and breast meat.
5. Spoon herb seasoning into chicken cavity.  Truss chicken with string, securing wings and legs (see Basic Roast Chicken, page 60)
6. Brush base and sides of a roasting pan with oil.  Place chicken in pan then brush chicken with oil.
7. Bake until juices run clear when chicken thigh is pierced with a skewer, about 1 hour and 20 minutes (see page 59).  Transfer chicken to a warmed plate, cover with aluminum foil and let rest for 15 minutes (see page 59).
8. Serve hot with Crispy Roast Potatoes (see page 126) and Roast Chicken Gravy (see page 61).

From: The Very Basic Cookbook by: Vicki Liley
ISBN: 978-0-8117-3280-2
Stackpole Books

Uncle Beau's Sunday Roast Chicken

- 1 roasting chicken (5 to 6 pounds)
- 1 lemon
- Kosher salt and freshly ground black pepper to taste
- 3 medium onions, quartered
- 3 cloves fresh garlic, peeled
- 2 bay leaves
- fresh parsley, several sprigs
- 4 tablespoons melted butter
- 1 tablespoon dried thyme
- 1 tablespoon dried sage
- 1 tablespoon dried marjoram
- 8 carrots, cut in half
- 6 celery stalks with leaves, cut in half

-Preheat oven to 475 degrees F. Rinse chicken well inside and out under cold running water, and pat dry with paper towels.  Make sure you remove the neck and giblet package from the cavity or your guests will find a nasty surprise when carving.  Roll the lemon on the counter with the palm of your hand.  Cut lemon in half and squeeze the juice over the skin of the chicken inside and out over a roasting pan.  Liberally season the inside cavity and outside skin with salt and pepper.  Put one half of the squeezed lemon, 2 onion quarters, garlic, bay leaves, and parsley inside the cavity of the chicken.  Rub the outside of the chicken with an even coat of the melted butter.  Mix together the thyme, sage, and marjoram, and crush the herbs in your hand as you sprinkle them evenly over the chicken.

-Spread the carrots, celery, and remaining onion evenly in the bottom of the roasting pan.  Place the chicken on top of the bed of vegetables, making sure it does not touch the bottom of the pan.  Place the chicken in the preheated oven and roast at 475 degrees F for 30 minutes.  Reduce the temperature to 350 degrees F and continue roasting until the juices from the thigh run clear, or the internal temperature of the thigh reaches 180 degrees F (about 1 hour).  If the skin looks like it might be getting too brown before the chicken is done, cover the breast and legs loosely with foil.  Remove the chicken from the pan and let it rest at least 20 minutes before carving.  Serve the roasted vegetables along-side the chicken.

Free Uncle Ben's Sunday Roast Chicken recipe courtesy:
Bear Cookin': The Original Guide to Bear Comfort Foods
by: PJ Gray and Stanley Hunter
ISBN: 1-56023-425-3
Harrington Park Press (an imprint of The Hayworth Press, Inc.)