Please help!!! cooking chicken!!!

[sj_kid]

Okay i dont cook much and i am experimenting w/ cooking some chicken w/wine. What is the average time it should be in the oven? If anyone has any great recipes i would appreciate them too. Its my b-day so i am trying to do something nice. thank you.

[Jeanne G]

sj,
I must first ask "What kind of chicken?". Are you talking boneless skinless breasts, or a whole chicken or what? And let us know WHERE you want to cook it...the oven the microwave? Just thought I'd try to get a little info first.
And...Happy Birthday (Fellow Aquarian)!!! http://www.cookinglight.com/bbs/wink.gif
Jeanne

[sj_kid]

okay..the chicken is skinless and its going to be in the oven...I could not imagine what it would taste like in the microwave

[sj_kid]

okay..the chicken is skinless and its going to be in the oven...I could not imagine what it would taste like in the microwave..Im thinking about oranges too. Also any recommendations on good cook books out there would be helpful...thank you for the reply

[sneezles]

Here's a recipe from MasterCook that may be of some use or reference for you. Note this recipe is done on the stovetop. Except for Coq au vin, I rarely do boneless breasts in the oven because they cook so quickly. Hope this helps!


* Exported from MasterCook *

Chicken Breasts with Spicy Honey-Orange Glaze

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Poultry
The National Honey Board

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup honey
2 tablespoons frozen orange juice concentrate -- thawed
1 teaspoon grated orange peel
1 clove garlic -- minced
1/2 teaspoon salt
1/8 teaspoon crushed red pepper flakes (1/8 to 1/4
teaspoon)
4 boneless skinless chicken breast halves
(about 1 pound)
1 tablespoon butter or margarine
1/2 teaspoon vegetable oil
Chopped fresh parsley or green onions
(optional)

Combine honey, orange juice concentrate, orange peel, garlic, salt and pepper flakes in small bowl. Rinse chicken under cold water and pat dry with paper towels. Heat butter and oil in large nonstick skillet over medium-high heat. Add chicken and cook about 4 minutes or until seared. Turn chicken and cook 4 minutes more. Pour honey mixture over chicken and cook, turning chicken to coat, about 2 minutes or until sauce begins to thicken. Serve chicken with honey-orange glaze spooned over top. Garnish with parsley, if desired.

Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 240 Calories; 5g Fat (18.5% calories from fat); 28g Protein; 21g Carbohydrate; trace Dietary Fiber; 76mg Cholesterol; 374mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates.


Nutr. Assoc. : 0 1007 0 0 0 4714 26039 0 0 0

[Jeanne G]

sj,
I did a search for you on www.epicurious.com (http://www.epicurious.com) for the two words: "orange chicken". I found this one below. I also searched "citrus chicken" on cooking light's webpage and epicurious and there were tons of recipes to be found. And sorry you've never been introduced to the convenient microwave for chicken! Mostly I bake or grill but have had a great success with the microwave in a pinch!! http://www.cookinglight.com/bbs/smile.gif

ORANGE-BRANDY CHICKEN

2 tablespoons (1/4 stick) butter
4 boneless chicken breast halves
1 teaspoon minced fresh rosemary or 1/2 teaspoon dried
1/3 cup frozen orange juice concentrate, thawed
1/3 cup canned chicken broth
2 tablespoons brandy
Orange slices (optional)

Melt butter in heavy large skillet over medium-high heat. Season chicken with rosemary, salt and pepper. Add chicken to skillet and sauté until brown, about
3 minutes per side. Add orange juice concentrate, chicken broth and brandy and simmer until chicken is just cooked through, 5 minutes. Transfer chicken to plate; tent with foil to keep warm. Boil pan juices until thickened to sauce consistency, stirring occasionally, about 5 minutes. Spoon sauce over chicken. Garnish with orange slices, if desired, and serve.

Serves 4.

Bon Appétit
March 1996