Garlic Roast Chicken with Rosemary and Lemon

We haven't tried this yet, but it sounds so good! I'm pirating it from Jen Hatch and Rachel Ray. Let me know what you think.

Garlic Roast Chicken with Rosemary and Lemon

1 ½ to 2 lb. boneless, skinless chicken breasts, cut into large chunks
4 cloves garlic, crushed
4 stems fresh rosemary, leaves stripped (2-3 T leaves)
3 T. extra-virgin olive oil
Grated zest and juice of 1 lemon
1 T. grill seasoning blend (ex. Montreal Seasoning by McCormick, or salt & freshly ground black pepper)
½ c. dry whit wine or chicken broth

Preheat oven to 450 degrees.
Arrange chicken in a baking dish.
Add garlic, rosemary, EVOO, lemon zest, and grill seasoning.
Toss chicken to coat, then place in oven.
Roast 20 minutes.
Add wine/broth and lemon juice to the dish and combine with pan juices, then spoon over chicken.

Return to oven and turn oven off. Let stand 5 minutes longer, then remove chicken from oven. Place baking dish on trivet and serve, spooning pan juices over the chicken pieces.

Rachael Ray

Yield: 2 servings

Italian Chicken Chili With Pancetta Croutons

Look Delicious? Check out What's In it for me? or Rachel Ray's site for the recipe and details. We tried it the other night with some awesome Naan bread since I ran out of time to make the croutons and it was delish! Got great reviews and made awesome leftovers.

Italian Chicken Sticks

Italian Chicken Sticks (I found this from Jenn Hatch's web site. Looks yummy!) Recipe courtesy Paula Deen Show: Paula's Home Cooking Episode: Holiday Cocktail Party

Recipe Summary Difficulty: Easy Prep Time: 15 minutes Cook Time: 20 minutes Yield: About 3 to 3 1/2 dozen

1 cup seasoned bread crumbs 1/2 cup freshly grated Parmesan 11/2 teaspoons dried thyme 11/2 teaspoons dried basil 1 teaspoon dried oregano 1/2 teaspoon salt 1/2 teaspoon garlic powder Pinch ground red pepper 8 boneless chicken breast halves, cut into 1/2-inch strips 1/2 cup (1 stick) melted butter Marinara sauce or honey mustard, for dippingPreheat the oven to 400 degrees F. In a pie plate or platter, combine the bread crumbs, Parmesan, thyme, basil, oregano, salt, garlic powder, and red pepper. Dip the chicken strips in the melted butter, then dredge them in the bread crumb mixture. Place the chicken strips in a single layer on a lightly greased baking sheet. Bake for 20 minutes, or until chicken is cooked through. Serve the chicken sticks hot with marinara sauce, or serve hot or cold with honey mustard.

CHICKEN CURRY

1 small chicken
1 onion
1 tomato
2 cloves garlic
1 tsp. ground cumin (jeera)
2 Tbsp. oil
2 1/2 cups water
2 Tbsp. curry powder
3 potatoes

Instructions: Peel and cut potatoes. Cut chicken into pieces and wash. Cut onions and garlic and grind together. Place onion, garlic, cumin, and curry powder in a small bowl and then add 1/4 cup of water and mix to make a curry paste. Add oil to a pot and heat, and then add curry paste and stir frequently and let it fry for 5 minutes. Add chicken to the pot and fry for another 5 minutes. Add potatoes to chicken. Add water. Add tomatoes if necessary. Simmer for 15 minutes or until potatoes are tender. This dish can be served with roti or rice.