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Chef Stephanie Petersen said:Here is one that is so simple it is insane! Crazy delicious too with the PC spices! If you have the rosemary and herb it is perfect!
4 large chicken breasts
16 prunes, pitted(essence ones are great--orange, lemon)
Rosemary and Herb seasoning
Salt and Pepper.
That is it.
Cut the chicken breast in half legnth wise, like you would if it was a chicken breast "hogie bun" so it lays butterflied open.
Lay 4plums in the middle and season generously with the rosemary and herb.
Fold the top over and secure with a toothpick.
Season the top with more rosemary.. along with s&p. Cover with foil and
Bake 350 on bar pan 30-40minutes depending on the size of the chicken.
You may also do this and put two breasts in the executive saute pan and cover with foil as well.
I sometimes glaze this with a little apricot jam before the rosemary, s&p ( if I want a nice glaze.) It is a really pretty presentation if sliced on the bias with the utility knife for serving on the cranberry accent platter. I have also done this with a raspberry glaze spread on the platter before putting the chicken on it.
Raspberry or blackberry glaze: 1/4 c cider vinegar, 1/4 cup seedless raspberry jam, 1T dijon mustard. combine and microwave in the prep cups 1-2minutes. (with blackberry I add 1tsp ground sage--- blackberry sage sauce)
KellyTheChef said:Mmmmm....or the Chicken Enchilada Ring! (make it into a braid for your bar pan)
If you go to "Files" and type in "chicken", it's the 3rd and 4th one down. It's a really yummy recipe that is always a hit!ChefDella said:Chef Kelly i would love the recipe for the chicken enchilada ring, i'm new to this so never heard of this recipe.
wadesgirl said:Aloha Pizza is really good and I think it only uses the starter kit products. It seems different but it's really good.
The baker's roller is a very good investment peice, cheap but can be used for alot of things. If you don't have it, you can always push the dough out by hand. That's what I did for everything before I became a consultant.bsaxman said:Yes I did this for one of my first shows, the only item I didn't have (but borrowed from my recruiter) was the baker's roller. Its yummy and was a big hit with everyone
The recommended cooking time for chicken breast in the oven is about 20-25 minutes at 375°F. However, the exact cooking time may vary depending on the thickness of the chicken breast. It is important to use a meat thermometer to ensure the internal temperature reaches 165°F for safe consumption.
Yes, marinating chicken breast is a great way to add flavor and tenderize the meat. Simply place the chicken breast in a marinade of your choice for at least 30 minutes, or overnight for maximum flavor. Make sure to discard any leftover marinade to prevent cross-contamination.
The best way to cook chicken breast on the stovetop is to heat a pan with oil over medium-high heat and cook the chicken for about 6-8 minutes on each side, or until the internal temperature reaches 165°F. You can also add seasonings or sauces to the chicken while cooking for extra flavor.
The most accurate way to tell if chicken breast is fully cooked is by using a meat thermometer. The internal temperature should reach 165°F for safe consumption. Additionally, the chicken should no longer be pink and the juices should run clear when cut into the thickest part of the breast.
It is not recommended to use frozen chicken breast for this recipe. The best results will be achieved with thawed chicken breast. If you do need to use frozen chicken breast, make sure to fully thaw it before cooking and adjust the cooking time accordingly.