• Baked Teriyaki Chicken

    • August 27, 2012 - 8:22 pm
    • Comments Off on Baked Teriyaki Chicken

    Baked Teriyaki Chicken

    Summary: A much requested chicken recipe! Easy to double for a large group. Delicious!


    • 1 tablespoon cornstarch
    • 1 tablespoon cold water
    • 1/4 cup white sugar
    • 1/4 cup brown sugar
    • 1/2 cup soy sauce
    • 1/4 cup cider vinegar
    • 2 clove garlic, minced
    • 1/2 teaspoon ground ginger
    • 1/4 teaspoon ground black pepper
    • 12 skinless chicken thighs


    1. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
    2. Preheat oven to 425 degrees F (220 degrees C).
    3. Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
    4. Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.

    Preparation time: 30 minute(s)

    Cooking time: 1 hour(s)

    Diet tags: Low calorie, High protein

    Number of servings (yield): 6

    Calories: 272

    Fat: 9.8g

    Protein: 24.7g

    My rating 4 stars:  ★★★★☆ 1 review(s)

    Baked Teriyaki Chicken

  • Chicken Breasts with Balsamic Vinegar and Garlic

    • August 27, 2012 - 7:59 pm
    • Comments Off on Chicken Breasts with Balsamic Vinegar and Garlic

    Summary: This is a quick, easy and impressive gourmet dish. Goes great with roasted new potatoes.


    • 4 skinless, boneless chicken breasts
    • salt and pepper to taste
    • 3/4 pound fresh mushrooms, sliced
    • 2 tablespoons all-purpose flour
    • 2 tablespoons olive oil
    • 6 cloves garlic
    • 1/4 cup balsamic vinegar
    • 3/4 cup chicken broth
    • 1 bay leaf
    • 1/4 teaspoon dried thyme
    • 1 tablespoon butter


    1. Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).
    2. Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.
    3. Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve.

    Preparation time: 5 minute(s)

    Cooking time: 25 minute(s)

    Diet tags: Low calorie, High protein

    Number of servings (yield): 4

    Calories: 265

    Fat: 11.5g

    Protein: 20g

    My rating 5 stars:  ★★★★★ 1 review(s)

    Chicken Breasts with Balsamic Vinegar and Garlic

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