Healthy Chicken Recipes

People strive to find recipes that provide delicious and healthy food. Health-conscious people focus on preparing low-fat dishes that are delicious and easily prepared. Chicken is an excellent source of protein and at the same time low in fat. Using healthy chicken recipes will significantly lower the blood cholesterol, thereby improving your overall health and fitness level. People love this versatile meat, which can be prepared in various lip-smacking forms.

Be it a healthy chicken salad or any other chicken recipe, choosing the right chicken for your dish is very important .If you opt for the cheap battery-reared chicken, you will get a greasy and stringy dish with a flat taste. These chickens are fed on a high-calorie diet that gives them a lot of fat but no muscle. On the other hand, choosing an organic chicken will give you firm and full-flavored meat. Organic birds are raised on a better diet and roam free under better and more humane conditions. This chicken will obviously cost more but will give you better taste and quality. 

To further decrease the level of fat, you can trim off some areas, especially on the thighs, and enjoy a healthier meal. You should never leave raw chicken at room temperature. To prevent contamination, always wash chicken with cold water. Store it in the coldest part of the refrigerator and use within two days. Similarly, cooked chicken shouldn’t be left out for more than two hours. Frozen chicken can easily sit in your freezer for one year without any harm.  

A little creativity in your kitchen can whip up new low-fat and healthy chicken recipes for your entire family. If you cannot find a particular ingredient, try replacing it with some substitute and see the all-new dish prepared exclusively by you. While preparing food, follow basic safety rules and avoid accidents in your kitchen. This will ensure you safely prepare tasty meals for everyday consumption focused towards a healthy and long life.

Fortunate Lemon Chicken Recipe

This is a delicious chicken meal for you to prepare at home. The lemon sauce is fresh and tangy and somehow I always end up eating too much :-).

It takes a bit to prepare and is not the sort of thing you would want to cook each night of the week. 

However, it is worth the effort. 

I usually make it once in a while as a special meal for my husband. And it always turns out great.

<b>Fortunate Lemon Chicken</b>

4 whole boneless chicken breasts, skin off

½ cup cornstarch (corn flour)

3 tbls water

4 egg yolks – gently beaten

salt, pepper –  to taste

shallots – chopped

Lemon Sauce

½ cup lemon juice

2 tsp powdered chicken stock

2 tbls cornstarch (corn flour)

2 tbls honey

2½ tbls brown sugar

1 tsp grated ginger

1¾ cups water

For the sauce, combine all the ingredients in a saucepan and stir over a low heat until it boils and then thickens.

Cut the chicken breast fillets into 3-4 pieces. Lay flat and pound slightly with a mallet or other heavy object. 

Place cornstarch in a bowl and slowly add the water, and then add the slightly beaten egg yolks. Next add salt and pepper to your liking.

Dip the chicken pieces into this batter and ensure you drain well.

Place a couple pieces of the battered chicken at a time, into deep hot oil and fry until lightly browned.

Drain on absorbent paper.

Slice chicken further if required.

Arrange on plates of freshly cooked white rice. Sprinkle with shallots and spoon over hot lemon sauce.

Enjoy!

Then end the meal with a home-made Chinese Fortune Cookie. 

Insert a message in each cookie to suit the mood of the meal. This is a fun way to end any meal.

Happy Cooking

Francis Chang

http://www.chinese-fortune-cookie.com

Chicken Stock Recipe

The basis of a good soup is usually a good stock. Once you know how to make a good stock, you can use it for an almost endless variety of soups. This is a recipe I use for chicken stock that's easy to make, and tastes delicious. I usually make extra, and freeze what I don't use.

Ingredients:

• 1 Whole Chicken, about 3 pounds
• 8 cups water
• 2 carrots, cut into 2 inch pieces
• 2 stalks of celery, cut into 2 inch pieces
• 1 medium onion, cut into large chunks
• 2 cloves of garlic, crushed
• 2-3 sprigs of parsley
• 1-2 sprigs of sage
• 2 sprigs of rosemary
• 2 sprigs of thyme (please, no Simon and Garfunkel jokes)
• 2 tsp. salt
• Cut the chicken up into pieces.

Direction:

1. Put the chicken, and the rest of the ingredients into a large kettle, and bring to a boil.
2. Reduce the heat to medium low, and simmer for 3 hours.
3. Remove the chicken, and place in a bowl to cool.
4. Pour the stock through a colander lined with cheesecloth, and chill.
5. When the chicken has cooled enough to handle, remove the skin and the bones, and freeze or refrigerate the chicken for another use.
6. Skim the fat off of the stock, and refrigerate, freeze, or use immediately.

Yield: About 6 cups of stock, about 4 cups of chicken.

Don't feel constrained by the ingredients and amounts listed in this recipe. You can use other herbs for a different flavor. You could add ginger peels and lemongrass for an Asian flavor. Just let your imagination run wild.

You don't need to use a whole chicken either. You can buy the bone-in chicken breasts, and remove the bones before cooking. Then just put the bones in a plastic bag, and put them into the freezer. Then when you're ready to make the stock, just take the bones out and use them in the stock.

Once you've learned to make this chicken stock, you can use it as a basis for many different soups... chicken noodle soup, cream of chicken soup, peanut butter soup... again, just let your imagination run wild with it, and enjoy!

Taiwanese Chicken Soup Recipe

Ingredients

• 2 litres of Chicken Broth
• 2 sliced bok choy
• 8 mushrooms cut in halves
• 4 pieces of fried tofu
• 3 spring onions

Directions

1. Prepare the vegetables by cutting the spring onion into 5cm sections, slice the bok choy and cut the mushrooms in half.
2. Boil the chicken broth and add the remaining ingredients. Serve once vegetables have heated through.
3. This dish can be complimented nicely with our shrimp balls dish.

Source: http://www.wokme.com/recipes/taiwanese/taiwanese_chicken_soup.htm

Chicken Katsu Recipe

Chicken Katsu - Japanese style fried chicken. Can also be used to make Tonkatsu, just use pork cutlets instead of chicken. Serve with white rice and tonkatsu sauce.

Prep Time  : 10 Min

Cook Time : 10 Min

Ready In    : 20 Min

Served for  : 4 people

Ingredients

• 4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
• salt and pepper to taste
• 2 tablespoons all-purpose flour
• 1 egg, beaten
• 1 cup panko bread crumbs
• 1 cup oil for frying, or as needed

Directions

1. Season the chicken breasts on both sides with salt and pepper. Place the flour, egg and panko crumbs into separate shallow dishes. Coat the chicken breasts in flour, shaking off any excess. Dip them into the egg, and then press into the panko crumbs until well coated on both sides.

2. Heat 1/4 inch of oil in a large skillet over medium-high heat. Place chicken in the hot oil, and cook 3 or 4 minutes per side, or until golden brown.

Source: http://allrecipes.com/Recipe/Chicken-Katsu/Detail.aspx

Bechamel Chicken Pasta Recipe

"This is a twist on a classic Middle Eastern bechamel pasta. It consists of chicken breast, penne pasta, vegetables, and herbs, and is topped with a luscious bechamel and mozzarella cheese. Baked until nice and bubbly."

Prep Time               : 15 Minutes

Cook Time              : 55 Minutes
Ready In                 : 1 Hour 10 Minutes

Servings Per Recipe : 8 persons

Ingredients

• 1 (16 ounce) package dried penne pasta
• 2 tablespoons olive oil
• 1 small onion, diced
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 2 skinless, boneless chicken breast halves - cubed
• 1/2 cup frozen peas
• 1 bunch cilantro
• 3 sprigs fresh dill weed, chopped
• 1 (6 ounce) can Italian-flavored tomato paste
• 1/2 cup water
• salt and pepper to taste
• 5 tablespoons butter
• 1 cube chicken bouillon
• 5 tablespoons all-purpose flour
• 3 cups milk
• pepper to taste
• 2 cups shredded mozzarella cheese

Directions

1. Bring a large pot of lightly salted water to a boil, cook the penne pasta 10 to 12 minutes, until al dente, and drain.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Heat the oil in a skillet over medium heat, and saute the onion, green bell pepper, and garlic until tender. Stir in the chicken, and cook until almost done. Mix in the peas, cilantro, dill, tomato paste, and enough water to make a thick sauce. Continue to cook and stir until chicken is no longer pink and juices run clear, and all the ingredients are heated through. Season with salt and pepper to taste.
4. To prepare the bechamel sauce, melt the butter in a saucepan over medium heat. Dissolve the chicken bouillon cube in the melted butter. Stirring constantly, blend in the flour until smooth. Mix in the milk, season with pepper, and continue to cook and stir until the sauce is thick enough to coat the back of a spoon.
5. In a bowl, mix the cooked pasta with 1/2 the bechamel sauce. Place 1/2 the pasta in a baking dish, layer with 1/2 the chicken mixture, and 1/2 the mozzarella cheese. Layer with the remaining pasta, remaining chicken mixture, and remaining bechamel sauce. Top with remaining mozzarella cheese.
6. Bake 30 minutes in the preheated oven, or until bubbly.

Source: http://allrecipes.com//Recipe/Bechamel-Chicken-Pasta/Detail.aspx

Chicken Steak Recipe

Material:

• 1 whole chicken in the country
• 1 egg
• 100 gr bread flour
• 50 gr flour
• 3 tablespoons tomato sauce
• 1 tablespoon granulated sugar
• 1 teaspoon vinegar
• 4 lettuce leaves
• 1 red tomato
• 1 cucumber
• Salt to taste
• Pepper to taste

How to cook:

1. Chicken cleaned, discard the bones, legs and head. Sliced ​​thin, put salt, pepper to taste.
2. Add flour all over the chicken slices until blended.
3. Combine the beaten egg, add more bread crumbs until evenly until chicken covered with flour.
4. Heat the oil, then fry until yellowish.
5. Add fried fingers of potato and tomato and cucumber slices
6. Heat the tomato sauce, put sugar and vinegar.
7. Chicken is prepared on a flat plate, give a lettuce leaf.
8. Pour tomato sauce over chicken.
9. Serve

Chicken Cordon Bleu Recipe

Material:

• 2 chicken breasts, skinless
• 2 pieces of sliced ​​roast beef (roast beef)
• 2 teaspoons mustard
• salt & pepper to taste

Skin:

• wheat flour (plain flour)
• bread crumbs (bread crumbs)
• 1 egg beaten

How to:

1. Cut the chicken breasts horizontally (wide), but do not get truncated. Open in the middle, coat with mustard, salt & pepper.
2. Place roast beef in tengah2 chicken breasts, cover again. If necessary, skewer with a toothpick so as not to open. Put in refrigerator for 30 minutes.
3. Coat chicken breasts with flour, then dip in beaten eggs. After that coat with bread flour until the whole surface of the coated chicken breasts.
4. Fry over low heat first. After 3 / 4 cooked, raise the fire. Do not forget to discard toothpicks after cooking, before the serve.
5. Serve with ketchup or chili sauce.

Vietnamese Golden Chicken Wings Recipe

This is a fantastic Vietnamese dish that's great for absolutely any occasion, from weeknight dinners, to parties and BBQs, or even a night in front of the television! The chicken wings have succulent flavour and soft tasty meat that melts away in your mouth. They're crispy on the outside, but soft inside and guaranteed to be a success. They've never failed to impress.

Prep Time  : 15 Min

Cook Time : 30 Min

Ready In    : 2 Hrs 45 Min

Served for  : 4 people

Ingredients

* 12 chicken wings, tips removed and wings cut in half at joint

* 2 cloves cloves garlic, peeled and coarsely chopped

* 1/2 onion, cut into chunks

* 1/4 cup soy sauce

* 1/4 cup Asian fish sauce

* 2 tablespoons fresh lemon juice

* 2 tablespoons sesame oil

* 1 teaspoon salt

* 1 teaspoon freshly ground black pepper

* 1 tablespoon garlic powder

* 1 tablespoon white sugar

Directions

1. Place the chicken wings, garlic, and onion into a large bowl. Pour in soy sauce, fish sauce, lemon juice, and sesame oil. Season with salt, pepper, garlic powder, and sugar; toss together until well coated. Cover and refrigerate 2 hours to overnight.

2. Preheat oven to 400 degrees F (200 degrees C). Line a 9x13 inch baking dish with aluminum foil.

3. Remove wings from marinade, reserving extra. Arrange wings in a single layer over bottom of prepared dish. Bake in preheated oven, turning once and brushing with reserved marinade, until deep, golden brown and meat juices run clear, approximately 30 minutes.

Source: http://allrecipes.com/Recipe/Vietnamese-Golden-Chicken-Wings/Detail.aspx

Korean BBQ Chicken Marinade Recipe

This sauce is from the very popular 'chicken bowls' in my hometown. It's very tasty! Use it as a marinade for chicken, or to baste chicken while grilling. Increase the hot chili paste as desired. Four tablespoons is usually as much as anyone can take!

Prep Time  : 10 Min

Cook Time : 15 Min

Ready In    : 25 Min

Served for  : 3 people

Ingredients

* 1 tablespoon white sugar

* 1 tablespoon soy sauce

* 1 tablespoon water

* 1/8 teaspoon onion powder

* 1/8 teaspoon ground ginger

* 1/8 teaspoon lemon juice (optional)

* 1/4 teaspoon hot chile paste (optional)

Directions

1. In a medium saucepan over high heat, whisk together the sugar, soy sauce, water, onion powder, and ground ginger. Bring to a boil. Reduce heat to low, and simmer 5 minutes.

2. Remove the mixture from heat, cool, and whisk in lemon juice and hot chile paste. Place chicken in the mixture. Cover, and marinate in the refrigerator at least 4 hours before preparing chicken as desired.

Korean Chicken Recipe

A savory soy sesame delight! Serve over shredded cabbage if desired.

Served for : 4 people

Ingredients

* 1 (3 pound) whole chicken

* 1/4 cup soy sauce

* 2 tablespoons sesame seeds

* 1/8 teaspoon salt

* 1/8 teaspoon ground black pepper

* 1 green onion, minced

* 1 clove garlic, minced

* 1 teaspoon peanut oil

* 1 tablespoon white sugar

* 1 teaspoon monosodium glutamate (MSG)

Directions

1. Using a sharp knife, remove all chicken meat from bones. Cut into 1/8 inch thick, 2 inch square slices. Put chicken in a medium bowl and add soy sauce.

2. In an iron skillet heat sesame seeds until they begin to swell up and pop. Put the seeds in the bottom of a wooden bowl along with the salt. Using the back of a large spoon, crush the seeds as finely as possible. Add the pepper, onion, garlic, oil, sugar and monosodium glutamate. Mix together. Stir the chicken and soy sauce into this mixture and let stand for 30 minutes.

3. Put chicken mixture in previously used skillet. Cover and cook over low heat until chicken is tender (if it becomes too dry during the cooking time, add a little water).

Source: http://allrecipes.com/Recipe/Korean-Chicken/Detail.aspx

Chicken Red Curry Recipe

I've been making Thai style chicken red curry for several years so that I've pretty much got my recipe down to a science. Tried some chicken red curry Thai style yet?

Over the years, I've tweaked my recipe for chicken red curry to make it more tasty. We've also tried the green curry, but much prefer the flavoring taste of the red curry! I've finally hit upon the right combination of ingredients that makes my chicken red curry taste just as good as the red curry that you can get in the Thai restaurants. That's what my hubby says!

Today I am sharing my recipe for the most delicious and best-tasting Thai style red curry chicken out there. Yumm Yumm!!!

I sure do love chicken red curry Thai style!!! I can't wait to have Martha Stewart ringing me up and asking me to come on her show and prepare my recipe for chicken red curry Thai style! You know what folks? Why, everybody is talking about chicken red curry Thai style -- I would say that this delicious red curry has arrived!

Oh, before you go further, let me say this. The mark of a great chef is that they can experiment to customize their very own personal recipes. That is precisely what you can do with my recipe for chicken red curry. Try a little more of this or a little more of that to suit your personal tastes! I've prepared a customized Thai style chicken red curry recipe to suit our tastes. And, most of all, be sure to enjoy!

Ingredients:

• 1 pound of boneless chicken breasts
• 3 tablespoons of Pilippo Berio Extra Virgin Olive Oil
• 1 teaspoon of Kikkoman Lite Soy Sauce
• 1/2 a package of A Taste of Thai Red Curry Paste -- this is customizable depending upon how hot you like it! I've tried the entire package and that a tad bit hot for the hubby.
• One 13.5 fl. oz. can of Hokan Coconut Milk
• One 8 oz. can of LaChoy Fancy Bamboo Shoots -- drained
• One-half package of Birds Eye Deluxe Baby Vegetables Baby Broccoli Mix -- broccoli florets, edamame, Parisian carrots, & sliced water chestnuts
• 1/4 teaspoon of Lawry's Garlic salt
• Dash of salt and pepper to taste
• 6 packages of Equal sweetener -- the yellow stuff!
• 1 bag of Success Jasmin Rice - Thai Fragrant Rice - 10 minute Boil-in-Bag

Method:

1. Heat a large skillet with the olive oil on medium heat.
2. Cut the chicken into strips. I like it 1/2 inch x 2 inches.
3. Add the chicken to the hot olive oil and cook for about 10 minutes, stirring to cook on both sides.
4. When the chicken is white, season with the garlic salt and add the coconut milk and red curry paste, stirring until the curry is distributed.
5. Add the soy sauce, bamboo shoots, and vegetables.
6. Turn the heat down a bit and continue to simmer.
7. Add the rice to boiling water. You'll want to time it to be ready when your curry is ready.
8. Add the Equal to the curry and stir well.
9. When you rice is ready, your curry should be ready.
10. I like to serve my curry in a flat soup bowl. In the middle of the bowl, place several tablespoons of the rice. Season with salt and pepper to taste.

Chicken Fajitas Recipe

A Chicken Fajitas Recipe that is very simple to make. Just follow the easy chicken fajitas recipe directions below. I have included a How to make Chicken Fajitas video for you to watch. The video explains in great detail how to make fajitas! I have made this recipe several times so I am sure you will enjoy eating these great tasting chicken fajitas!

Ingredients:

• 1 teaspoon pure Chile powder
• 1 teaspoon kosher salt
• 1/2 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 cup water
• 3 tablespoons extra-virgin olive oil
• 1 whole skinless, boneless chicken breast (about 1 pound), cut into 1/2-inch strips
• 1 green bell pepper-cored, seeded and cut into thin strips
• 1 medium onion, thinly sliced
• 2 tablespoons fresh lime juice, plus lime wedges for serving
• 8 flour tortillas, warmed in the microwave
• Shredded lettuce, shredded cheddar cheese, salsa and sour cream, for serving

Directions

1. In a resealable plastic bag, combine the Chile powder with the salt, cumin, onion powder, garlic powder, cornstarch, water and 2 tablespoons of the oil. Add the chicken, bell pepper and onion, seal and knead gently to coat. Refrigerate for 15 minutes.


2. Heat the remaining 1 tablespoon of oil in a large nonstick skillet until shimmering. Empty the contents of the bag into the skillet and cook over high heat, stirring occasionally, until the vegetables are crisp-tender and the chicken is cooked through, about 6 minutes. Remove from the heat and stir in the lime juice.


3. Transfer the chicken and vegetables to a large bowl and serve with the warmed tortillas, lettuce, cheese, salsa, sour cream and lime wedges.

Chicken Teriyaki Recipe

Chicken teriyaki is chicken that has been grilled or broiled and coated in a sweet soy sauce marinade. It can be topped with a grilled pineapple; the way the flavors mesh together is divine. Served over white rice, this chicken teriyaki recipe is a simple dish that always gets rave reviews. Bring a little slice of the orient home by having chicken teriyaki for dinner tonight.

Ingredients

• 3 tablespoons soy sauce
• 2 tablespoons dark brown sugar
• 1 tablespoon corn oil
• 1/2 teaspoon ground ginger
• 1/2 teaspoon garlic powder
• 1/8 teaspoon black pepper
• 2 boneless chicken breast halves (about 10 ounces)

Method

Combine the soy sauce, brown sugar, oil, ginger, garlic powder and black pepper in a medium-size bowl.

Cut the chicken into strips 1/2 inch wide and 2 inches long. Add the chicken to the bowl and marinate in the refrigerator for 1 to 2 hours so the flavors penetrate the chicken. If you're in a hurry, you can marinate the chicken for just 15 minutes. It won't be quite so tasty, but it will have more flavor than if you hadn't bothered at all.

Preheat the broiler. Make sure the top oven rack is in the highest position, just under the broiling unit.

If you have metal or bamboo skewers, thread the chicken strips onto the skewers and lay the skewers on a baking sheet. If you don't have skewers, place the chicken in a single layer on the baking sheet. Discard the marinade. Broil the chicken for 3 to 4 minutes per side, until it is completely white and is just beginning to turn brown. Skewers make the turning-over process go faster. Serve immediately.

Applebee's Tequila Lime Chicken Recipe

You up for it? Wanna make Applebee's famous Tequila Lime Chicken (also known as Fiesta Lime Chicken) in your own kitchen or backyard?

As part of my awesome Secret Restaurant Recipes library, I've got the lip-smackin' lime tequila chicken recipe for you right here. All you need to do is run to the store, fire up the grill, and amaze the world!

I've included YOUR new Applebee's Tequila Lime Chicken in my delicious Applebees Recipes series in an attempt to put 10,000 smiles on 10,000 faces. Unfortunately, I have no way of tracking this, so I'll just assume I'm doing my part.

If you'd like to thank me, a five star rating at the top of this page is all the thanks I'll ever need. Hey, I'm easy! Okay, here it is, and I hope you love it!

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup tequila
• 2 cups fresh squeezed lime juice
• 2 cups fresh, crunchy corn tortilla strips
• ½ Monterey Jack cheese, shredded
• ½ cup sharp cheddar cheese, shredded
• 1 cup Applebee's Mexi Ranch Dressing (4 tbsp. salsa mixed with ¾ cup ranch dressing)

Instruction:

1. In a large resealable plastic bag, combine chicken, lime juice, and tequila. Shake well and marinate overnight.


2. When ready, remove chicken from lime tequila marinade and grill over medium heat 10 minutes, flipping half way through grilling. Be sure chicken is thoroughly cooked.


3. Meanwhile, set your oven to broil.


4. Place tortilla strips on serving plate and top with a chicken breast. Do this for each chicken breast.


5. Smother grilled chicken breasts with Mexi-ranch dressing and cheese (divide portions so they're equal).


6. Place each plate of glorious food under a broiler for 2 to 3 minutes, until cheese is completely melted and just starting to bubble.


7. Promptly and carefully remove plates from oven.


8. Top with pico de gallo and Spanish rice. Mmmmmmmm!

Roasted Chicken Breast With Ratatouille Recipe

This easy, quick baked chicken recipe is fast to prepare and quick to cook. Roasted chicken breast with ratatouille is one of my favorite one pot chicken recipes and can be easily adapted no matter how many hungry people you are feeding!

This recipe will show you how to make a quick healthy chicken recipe in less than an hour and is ideal for informal family meals, or when you want to serve up something to impress your friends, that wont take all day to prepare and cook. And if you have a vegetarian to feed all you need do is cook their portion of the Ratatouille separately.

This quick chicken breast recipe can be easily adapted. Allow one chicken breast per person and increase the vegetables as needed.

Serves 4, but easily adapted to serve more

Ingredients

• 4 chicken breasts, with or without the skin
• 2 medium (or 1 large) red peppers, cut into chunks
• 1 large zucchini (courgette), cut into chunks
• 1 small aubergine, cut into chunks
• 1 red onion, cut into wedges
• 4 tomatoes - halved
• 4 tablespoons olive oil, plus extra for drizzling
• salt and roughly ground black pepper
• Rosemary - optional but it does give the ratatouille a very authentic flavor

Instruction:

1. Spread all the vegetables in a shallow roasting tin
2. Pour over approx 4 tablespoons of olive oil and give the veg a good coating - the best way to do this properly is to use your hands!
3. Season with roughly ground sea salt and black pepper
4. Add the chicken breasts
5. Tuck in the Rosemary, if you are using
6. Drizzle some olive oil onto the chicken
7. Season the chicken breasts with roughly ground sea salt and black pepper
8. Preheat the oven to 200°C/Gas6/fan oven 180°C
9. Roast for about 40 minutes until the chicken is cooked through and the vegetables cooked, but still firm

Roast Chicken Recipe

Roasting a chicken sounds like a daunting task but it really takes less effort than you might imagine. Most people cringe at the thought of roasting a whole chicken but the process is rather simple. When you serve a roast chicken to your guests, they will assume you spent the entire day in the kitchen. You will know that using the roast chicken recipe below is an easy process that serves up delicious and appealing results.

Ingredients

• 1 Pasture- or Meadow-raised Chicken (Preferably Fresh)
• 1 Bunch Organic Parsley
• 1 Bunch Organic Rosemary
• 1 Bunch Organic Chives
• 1 Bulb Organic Garlic
• 1/4 Cup Ghee from Grass-fed Cows
• Coarse Celtic Sea Salt
• Fresh Ground Organic Pepper

Method

1. Take half of each bunch of fresh herbs and chop them finely-discarding the tough stems when you can. Additionally, divide the bulb of garlic in half. Reserve half of the cloves for stuffing inside the chicken, then peel and slice the other half of the cloves as thinly as possible.


2. Mix the herbs and garlic thoroughly with the ghee. Just as it's critical to purchase pasture-fed poultry, it is also critical to purchase ghee from grass-fed cows as it is rich in nutrients-particularly vitamin A.


3. Loosen the skin of the chicken breast by running a butter knife between the skin and the flesh of the bird. When the skin is sufficiently loose, spread some of the herb mixture between the skin of the breast and its flesh. Now, take the remaining mixture and spread it on the skin of the bird-everywhere you can.


4. Stuff the remaining garlic inside the cavity of the chicken, and then sprinkle the bird with coarse Celtic sea salt. Be liberally generous with the salt.


5. Next, stick the chicken in the oven at 300º F for two hours, then raise the temperature to 425º and continue to roast the chicken for 20 minutes or until the skin is golden brown.


6. Garnish the chicken with the remaining fresh herbs and serve it in all its yumminess.

Garlic Lemon Chicken Recipe

No matter which ingredient you decide to say first, you're going to fall in love with my easy delicious Garlic Lemon Chicken Recipe.

The flavorful garlicky marinade is what makes this dish so tasty.

Try it tonight! I guarantee this one will turn into a family favorite.

Ingredients

• 2 or 3 Garlic Cloves, minced
• ½ cup lemon juice
• 1 Teaspoon dried or 2 Tablespoon Fresh Oregano, finely chopped
• Salt and Pepper, to taste
• 6 Skinless Breast halves or Chicken Cutlets
• You can use legs or any other part of the chicken you prefer but the cooking time will be longer if you choose to use a boned chicken part.

Directions

1. Combine all ingredients except the chicken into a large bowl.


2. Mix well.


3. Add the chicken to the garlic mixture and coat well.


4. Place chicken in the refrigerator and let it marinate for at least 2 hours. (Turning occasionally)


5. When ready to cook, you may either grill the chicken or roast it in the oven. Either method should take approximately 15 to 20 minutes for it to be cooked through. Turn the chicken 3 or 4 times during cooking to brown on both sides.


6. Serves 4 to 6


7. Garlic Lemon Chicken is delicious when served with a baked potato and a nice salad.

Honey Chicken Recipe

What makes honey chicken such a special dish is that it is effortless to prepare but it looks like you spent hours over a hot stove. There are few ingredients to this dish but each one makes a big impact. The rosemary and honey infuse in such a way, that the flavor of the honey chicken is more robust. You will have a hard time keeping your family out of the kitchen while honey chicken is baking because the smell will fill the entire house. Give this delicious recipe a try for dinner tonight.

Ingredients

• 1 free range chicken (quartered)
• 3 tbsp lemon juice
• 4 tbsp clear honey
• olive oil
• 4 sprigs fresh rosemary
• salt and pepper

Method

1. Preheat oven to 200C.


2. Heat enough olive oil in a frying pan to fry the chicken pieces until golden (fry for around 10 minutes, turning).


3. Remove the chicken quarters and transfer them to a casserole type dish, leaving the juices behind.


4. In the frying pan add the lemon juice, honey and rosemary and simmer for approx 4 minutes. Pour the simmered juice over the chicken quarters, season with salt and pepper, place lid on casserole dish and cook in the oven for 25-30 minutes or until juices run clear.

BBQ Chicken Recipe

Instead of boring burgers this summer, fire up the grill and make BBQ chicken. This BBQ chicken recipe is so easy but you will be praised for your efforts. With a garlic butter sauce base, this BBQ chicken has a unique flavor that will surprise and wow your party guests. Fire up the grill and let's get started!

Ingredients:

• 4 chicken breasts, boneless, skinless and cut in half
• ½ cup butter, melted
• 2 tsp. garlic powder
• Barbeque sauce of your choice

Method

Preheat the grill for 5 minutes, then reduce the heat to low or medium. Combine the garlic powder with the melted butter.

Wash and trim the chicken breast halves, blot dry with paper towel, and put in a single layer on a plate. Brush the chicken with the garlic butter, then put the buttered side down on the preheated grill. Butter the other side. Then apply barbeque sauce to that same side, put the cover on the grill and cook for 5 minutes. Flip to the other side and apply more butter and BBQ sauce, cover the grill and cook for 5 more minutes.

Flip chicken pieces over, apply more BBQ sauce and grill for 2 minutes more, and flip to other side, apply BBQ sauce and grill for 2 minutes more. (Keep the grill covered during the cooking process.)

Turn your grill to high, sprinkle the leftover butter over the chicken (BE CAREFUL, AS THE GRILL WILL FLAME). Let the chicken set for 30 seconds, flip over once for 30 seconds. Before you remove the chicken, lightly spread barbeque sauce on the top of the chicken then remove from the grill. This is the secret for the best barbeque chicken!