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Honey Baked Chicken Drumsticks

Ingredients:

2 lbs chicken drumsticks (or whole legs)
2 tablespoons butter
2 tablespoons Olive (or Canola) oil
1/2 cup flour
1 1/2 teaspoons Creole seasoning
1/3 cup honey
1/4 cup brown sugar
4 tablespoons lemon juice
2 teaspoons soy sauce

Directions:

1. Wash chicken and pat dry. Toss in food storage bag with flour & Creole seasoning.
2. Melt butter with olive oil; pour into a baking dish. Heat oven to 350°.
3. Arrange chicken in the baking dish, turning to coat with the butter mixture. Bake for 30 minutes.
4. In a saucepan, heat honey with brown sugar, lemon juice, and soy sauce, stirring to blend.
5. Pour the honey mixture over the chicken pieces and return to the oven.Bake for 30-40 minutes, turning the chicken every 10to 15 minutes.
6. Serve and enjoy!





Baked Parmesan Garlic Chicken



Ingredients:
1/2 cup grated Parmesan cheese
1 package Italian Dressing mix
1/2 teaspoon garlic powder
6 boneless skinless chicken breast halves 


Directions:
1. Preheat oven to 400*F.
2. Mix cheese, dressing mix, and garlic powder in a bowl.
3. Moisten chicken breasts with water and coat with cheese mixture. Place in a shallow baking dish.
4. Bake 20-25 minutes until lightly brown. Make sure the chicken is no longer pink in center before serving; bake longer if necessary.
5. Serve and enjoy!


Chicken Marsala

Ingredients:
4 boneless, skinless chicken breasts
1 cup flour
1 tablespoon olive oil
salt & pepper (to taste)
1/4 cup fresh parsley, finely chopped
3/4 cup chicken broth
3/4 cup marsala cooking wine
8 oz sliced cremini mushrooms
2 oz Prosciutto, sliced into thin strips


Directions:
1. Season each breast with salt & pepper. Place flour in a small bowl, add chicken to coat evenly, shaking off excess flour.
2. Heat olive oil on medium heat in a large non-stick pan. Add chicken without overcrowding the pan and cook for 3-4 minutes until golden brown. Place cooked chicken on serving platter; cover with foil to keep it warm.
3. Saute Prosciutto for 1-2 minutes until crispy. Add mushrooms and saute until brown.
4. Stir in marsala wine and broth. Cook until liquid is reduced to aboout 1/2 cup. Season with salt & pepper, as desired. Add parsley. Pour souce over chicken.
5. Serve and enjoy!