DEVILED CHICKEN

Now here is a fantastic recipe inspired by some things I found on the internet over the years.  It takes what could be drab chicken and gives it a great taste you remember.  Very easy for yourself or for entertaining a large group when you don’t have much time.

As for the chicken I happen to enjoy using thighs but feel free to use whatever parts you want.  You will have to adjust the baking time though if you use boneless since that cooks much quicker.

Ingredients:

·   3 lbs        Skinless chicken

·   ¼ cup     Dijon mustard

·   4 tsp       Vegetable oil (or 1 Tablespoon and 1 teaspoon.  Same thing)

·   4 tsp       Brown sugar (or 1 Tablespoon and 1 teaspoon.  Same thing)

·   ½            Garlic powder (2 minced cloves of garlic work just as well)

·   Vegetable oil spray

·   ½ tsp      Pepper

·   ½ cup     Bread crumbs

Directions:

1.            On the night before take the chicken out of the freezer, place it on a dish, and let it thaw in the refrigerator. 

2.            In the morning pull and cut the skin and fat off the chicken even though it may not be totally thawed.  I find it is much easier to do this when the chicken is still partially frozen.

3.            Put the chicken back on the wrapper and dish and wash your hands thoroughly.  You shouldn’t have to touch it again until it is cooked and ready to eat.

4.            Begin to preheat the oven to 375 degrees

5.            When you are ready to begin dinner mix the mustard, vegetable oil, brown sugar and garlic together in a small bowl

6.            Lightly spray a baking dish

7.            Using tongs place the chicken on the baking dish

8.            Brush the top and sides with the mustard mixture

9.            Sprinkle the bread crumbs on the chicken

10.        Put the baking dish into the oven and bake for about 50 minutes.  Remember, my recipe is for bone-in thighs so adjust the time for yourself, especially if you are using boneless chicken

11.        Cut into the largest portion of the chicken and observe the juice.  If the chicken juices are clear, you are ready to serve

12.        I like to pull the baking dish out of the oven, place it on the stove, and let it sit a few minutes before serving

I served this with rice and broccoli but feel free to use whatever side dishes you want.  Simple mashed potatoes would be good also.

Chicken Reuben Casserole

Here is something you can make for tonight if you have about an hour and a quarter before dinner, or you can make early and just reheat when needed.  Using chicken breasts instead of corned beef should make it healthier, I think.  I don’t really know though as determining the healthiness of food is outside my expertise.  Well, to be serious, cooking is outside my expertise, it is more of a hobby usually based on the help of others who do have an expertise.

Anyway, this works and I would expect that it works well with corned beef, ham, or turkey also but I haven’t tried those yet.

Ingredients:

·   Cooking Spray

·   4 boneless     Chicken Breasts (4 half breasts are fine if you would rather and they are large      enough for you

·   1/8 tsp            Black pepper

·   14 oz can        Sauerkraut

·   4 slices          Swiss Cheese

·   1 cup             Thousand Island Dressing

·   2 Tbl             Parsley

·   4 boneless     Chicken Breasts (4 half breasts are fine if you would rather and they are large enough for you

·   Cooking spray

Direction:

1.      Spray a good sized oven proof baking dish.  One large enough for your chicken.  Use two if you want.

2.      Cut the fat and skin off the chicken breasts, then wash them, and place in the baking dish.

3.      Wash your hands thoroughly.  Raw chicken can cause problems.

4.      Look into the oven and make sure nobody is storing anything in there.  I had some starter resting in mine once and forgot about it.  Oh well, it only takes about a week to start a new one.

5.      Pre-heat the oven to 350 degrees. 

6.      Place the sauerkraut over the chicken.  Use tongs so you don’t touch the raw chicken

7.      Place one slice of cheese over each chicken breast (or half breast if you are going that way)

8.      Pour the dressing over everything

9.      Cover the dish with foil and bake for 1 hour.  Poke it with a knife and if the juices run clear, it is ready.  If you really want to be safe, cut the largest piece in half and make sure that the inside isn’t red.  If you can save the chicken with a tourniquet then it really has a lot of time to go.  Maybe your oven isn’t working.  By the way, frozen chicken will take about a half hour longer.