barbecued herb chicken – Free Recipes https://recipesmy.com The Very Best Free Recipes! Wed, 19 Oct 2022 11:04:50 +0000 en-US hourly 1 https://recipesmy.com/wp-content/uploads/2014/06/Recipesmy.com-Logo-2-150x100.png barbecued herb chicken – Free Recipes https://recipesmy.com 32 32 Chicken Momi https://recipesmy.com/chicken-momi/ Mon, 12 Jan 2015 10:57:05 +0000 http://recipesmy.com/?p=1697 Chicken Momi Recipe:
  1. Grind through the finest blade o the food chopper, 1/2 pound each of lean pork, and beef, 3 slices white bread soaked in cream pressed, and 1/2 medium sized onion.
  2. Season with 1/4 cup soy sauce, 1/2 teaspoon powdered ginger, and a pinch each of cayenne pepper and monosodium glutamate.
  3. Chop 10 water chestnuts coarsely.
  4. Mix them with the forcemeat.
  5. Bone carefully 4 chicken breasts that weigh 1/2 pound each.
  6. Fold the stuffing into the breasts.
  7. Salt the breasts lightly and arrange them on a baking pan lightly sprinkled with oil.
  8. Bake the chicken in a moderate oven (350ºF) for 35 minutes, or until it is tender.
  9. Split two pineapples lengthwise.
  10. Remove and discard the cores and slice the flesh into chunks.
  11. Cut each cooked, stuffed breast into 4 slices.
  12. Reshape it on top of the pineapple in the shell.
  13. Spread the chicken breasts with 1 teaspoon honey and some of the juices from the baking pan.
  14. Sprinkle with sesame seeds.
  15. Put the shells into a hot oven to brown the seeds.

List of ingredients required:

  • 1/2 pound veal.
  • 1/2 pound lean pork.
  • 1/2 pound beef.
  • 3 slices white bread.
  • Cream.
  • 1/2 medium sized onion.
  • 1/4 cup soy sauce.
  • 1/2 teaspoon powdered ginger.
  • Pinch of cayenne pepper.
  • Pinch of monosodium glutamate.
  • 10 water chestnuts.
  • 4 chicken breasts.
  • Oil.
  • Two pineapples.
  • 1 teaspoon honey.
  • Sesame seeds.
]]> Barbecued Herb Chicken https://recipesmy.com/barbecued-herb-chicken/ Tue, 19 Aug 2014 11:37:23 +0000 http://recipesmy.com/?p=1435 Barbecued Herb Chicken:
  1. Combine 3 tbsp butter, 1/2 tsp dry mustard, 1 tsp thyme, 1/2 tsp salt, 1/2 tsp freshly ground black pepper, 1 tsp freshly grated lemon zest and a a dash of lemon juice in a saucepan.
  2. Cook over a low flame, until the butter is melted.
  3. Adjust the seasoning to taste.
  4. Split 3 broilers and sprinkle them generously with salt, pepper and thyme.
  5. Put the broiler halves in a hinged double broiler.
  6. Broil them skin-side up about 2 inches from the coals for 10 minutes.
  7. Stick half a lemon on the end of a long fork.
  8. Use it as a dipper and baste the chickens frequently with the prepared sauce.
  9. Turn the chickens.
  10. Broil them for 10 minutes longer until the skin is evenly browned and the meat is thoroughly cooked.
  11. Serve the chickens on heated plates.
  12. Pour over the remaining basting sauce.
  13. Garnish the plate with water cress.

List of ingredients required:

  • 3 tbsp butter.
  • 1/2 tsp dry mustard.
  • Thyme.
  • Salt.
  • 3 Broilers.
  • 1 lemon.
  • Grated lemon zest.
  • Lemon juice.
  • Butter.
  • Water cress.
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