Title: 125 Best Chicken Recipes
Author: Rose Murray
ISBN: 9780778801139
Publish Date: February 28, 2014
Publishing Company: Robert Rose
Suggested Retail: $19.95 US
Chicken seems very popular for the time it takes to prepare and being a versatile lean protein. 125 Best Chicken Recipes gives an enormous variety of chicken dishes, most being ready in only 20-30 minutes. The recipes go from traditional to others featuring European to Indian flair.
As you have probably heard me state before, I love cookbooks and so this copy was a treat for me to preview. We raised our own chickens for slaughter last summer and I have gotten in a rut with how to prepare it for our meals. One recipe I tried from this book was Chicken Breasts with Rhubarb Sauce. I was a bit leery of making a sauce/marinade with the frozen rhubarb we had from last summer with Dijon mustard, but this dish presented me with rave reviews from my entire family. 🙂 I look forward to sampling many more of Rose Murray’s creations.
Chicken Breasts with Rhubarb Sauce
Some other delicious recipes featured in 125 Best Chicken Recipes:
- Curried Chicken and Pasta Salad
- Thai Chicken Noodle Salad
- Crisp Herbed Baked Chicken
- Orange-Rosemary Glazed Chicken Breases
- Braised Chicken with New Potatoes and Peas
- Penne with Herbed Chicken Sauce
- Chicken and Summer Fruit Kabobs
The author, Rose Murray, has also included make-ahead tips and shopping suggestions in this book. Chicken doesn’t have to be just part of the main course. There are 50 recipes included for appetizers, salads, side dishes, and desserts.
Robert Rose Publishing has kindly shared recipes featured in Rose Murray’s 125 Best Chicken Recipes.
Courtesy 125 Best Chicken Recipes by Rose Murray © 2014 www.robertrose.ca Reprinted with publisher permission.
Easy Chicken and Vegetable Stir-Fry, page 24
In supermarkets there are plenty of good frozen Oriental vegetables — all cut and ready to cook. They make this delicious stir-fry a breeze to prepare.
2 tbsp vegetable oil 25 mL
2 cloves garlic, minced 2
1 tbsp minced ginger root 15 mL
1/4 tsp hot pepper flakes, or to taste 1 mL
2 skinless boneless chicken breasts, cubed or cut in strips 2
1 pkg (12 oz [375 g]) frozen Oriental vegetables 1
1/2 cup chicken stock 125 mL
2 tbsp soya sauce 25 mL
2 tbsp hoisin sauce 25 mL
2 tsp cornstarch 10 mL
2 tsp Oriental sesame oil 10 mL
1. In a large wok or heavy skillet, heat oil over high heat. Add garlic, ginger and hot pepper flakes; stir-fry for 30 seconds. Add chicken and stir-fry for about 3 minutes or until it changes color. Remove to a bowl with a slotted spoon.
2. Add vegetables to the wok; stir-fry for 1 minute. Pour in stock. Cover, reduce the heat and steam for 3 minutes or until vegetables are tender-crisp.
3. Meanwhile, in a small bowl, combine soya sauce, hoisin, cornstarch and sesame oil. Pour over vegetables. Return chicken and any juices to the wok; stir-fry until vegetables are glossy and the sauce has thickened. Serve immediately over rice.
Pesto-Grilled Chicken with Fresh Tomato Pasta, page 170
A small amount of pesto sauce pushed under the skin of chicken breasts not only gives them a lovely flavor, but helps to keep them moist while they cook.
Grease barbecue grill and preheat to medium-high
4 bone-in skin-on chicken breasts 4
1/2 cup pesto sauce 125 mL
Fresh Tomato Pasta
4 cups corkscrew pasta (or 12 oz [375 g] fettuccine) 1 L
1 tbsp olive oil 15 mL
4 ripe tomatoes, unpeeled 4
Half red onion, coarsely chopped Half
2 cloves garlic, minced 2
2 tbsp chopped fresh basil (or 1 tsp [5 mL] dried) 25 mL
2 tbsp chopped fresh oregano (or 1 tsp [5 mL] dried) 25 mL
2 tsp red wine vinegar 10 mL
1 tsp packed brown sugar 5 mL
Salt and pepper
1. Gently poke your fingers under the skin of each breast and lift the skin slightly. (Be careful not to tear the membrane that connects the skin to the chicken.) Gently stuff 2 tbsp (25 mL) pesto in each breast, massaging to even out.
2. Starting with the pesto-side up, grill chicken for 5 minutes. Turn the breasts and grill for another
5 minutes. Turn again and finish on the grill with the pesto side up for 5 to 7 minutes or until the chicken is no longer pink inside.
3. Fresh Tomato Pasta: Meanwhile, in a large pot of boiling salted water, cook the pasta until tender but firm. Drain well and toss with the oil.
4. While the pasta cooks, core the tomatoes and coarsely chop. In a bowl combine tomatoes, onion, garlic, basil, oregano, vinegar and sugar. Add salt and pepper to taste. Toss with the pasta and serve immediately.
Ground Chicken Pizza, page 102
This easy pizza will have lots of kid appeal. For pineapple aficionados, top the chicken with pineapple tidbits before sprinkling on the last of the cheese.
Preheat oven to 500° F (260° C)
2 tbsp olive oil 25 mL
12 oz lean ground chicken 375 g
8 oz mushrooms, sliced 250 g
Half green pepper, in chunks Half
1 12-inch (30 cm) uncooked pizza crust or 1 lb (500 g) pizza dough 1
8 oz mozzarella or provolone cheese, shredded250 g
1 tsp dried Italian herb seasoning 5 mL
1 can (7 1/2 oz [213 mL]) pizza sauce 1
1. In a large skillet, heat half the oil over medium-high heat. Add chicken and cook for 5 minutes, breaking it up with a spoon. Add mushrooms and cook for 5 minutes. Add green pepper and cook for 1 minute.
2. Brush pizza crust with some of the remaining oil; sprinkle with half the cheese. Stir herb seasoning into the sauce; spread over top of the cheese. Arrange chicken mixture on top and sprinkle with remaining cheese. Drizzle with remaining oil. Bake pizza in preheated oven for 12 to 15 minutes or until crust is golden brown.
Tip: Pizza dough is quite often available in the freezer section of supermarkets. Pre-made uncooked crusts can be found in the cooler section where there are store-made pizzas. Or, stop by your local pizzeria and buy 1 lb (500 g) dough for a crust.
Disclosure: I received a copy of this book to review. No other compensation was received. The thoughts and feelings expressed are my own.
