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EST. 2011 BY LIZ RUEVEN
Change it up with these 3 Chicken Recipes

Change it up with these 3 Chicken Recipes

I love it when my readers speak to me. Recently a bunch of you mentioned in your comments that you were looking for some new chicken recipes. So I turned to the generous chefs at Marcia Selden Catering and asked for a selection of chicken recipes that were simple to make, family friendly and delicious.  I made all of them and I can attest to how easy and flavor packed they are.

Add brown rice pilaf or roasted potatoes, a salad and roasted veggies and you’ll be all set.

And by now you know that I encourage you to purchase organic kosher chicken. My choice is Grow and Behold.

Let me know in the comments section, which appeals to you most and why. I love your feedback and suggestions.

 

Lemon Baked Chicken
6 servings

Lemon Baked Chicken

Forget about ordering out, make this no-fuss, family friendly dinner which is sure to please even your pickiest eater.

Ingredients

  • 6 boneless, skinless chicken breast , halved
  • 2 Tbs. olive oil
  • 1 lemon + zest
  • ¼ C. margarine
  • 3 C. sliced mushrooms
  • ½ C. chicken broth
  • 2 Tbs. flour
  • 1 tbs. chopped parsley
  • Kosher salt and pepper
  • 1 tbs. capers

Instructions

  1. Preheat oven to 400.
  2. Season each breast with salt and pepper and drizzle with 1 Tbs. olive oil.
  3. Add the lemon zest, then slice lemon in half, squeeze juice from ½ of the lemon, and thinly slice remaining ½ of the lemon into rounds.
  4. Bake for 25-30 minutes.
  5. In a large skillet, melt margarine and olive oil and sauté mushrooms until brown, about 6 minutes.
  6. Sprinkle with flour and stir to combine. Add chicken broth and capers, stirring until sauce thickens, about 3-4 minutes.
  7. Add fresh parsley before spooning sauce over chicken and serve.

 

Chicken Cereza
4-5 servings

Chicken Cereza

A delicious hearty one-pot dish. Perfect with a bold red wine and a fire.

Ingredients

  • 1 chicken – cut into 8 pieces
  • 2 garlic cloves, chopped
  • 1 tsp. each- dried oregano and thyme
  • Kosher salt and pepper
  • 2 Tbs. olive oil
  • 2 tsp. balsamic vinegar
  • ½ C. olive tapenade
  • ½ C. dried cherries
  • 3 Tbs. brown sugar
  • ½ C. white wine
  • ½ C. pomegranate seeds

Instructions

  1. Preheat oven to 375.
  2. Season chicken with salt, pepper, oregano, thyme, garlic and olive oil.
  3. Arrange chicken pieces in a shallow glass baking pan and add balsamic vinegar, olive tapenade, dried cherries, brown sugar and white wine.
  4. Bake for 40-45 minutes or until chicken skin is golden brown.
  5. Garnish with pomegranate seeds before serving.

All recipes, courtesy of Marcia Selden Catering, Stamford , CT. All photos, Liz Rueven.

3 Comments

    • I loved the Cereza, also. Check Trader Joe’s for dried cherries. They were half the price of our other fave store. I must say, though, that the other 2 recipes are now part of my regular rotation. They are simple to make and truly delicious. Lettuce wraps for game night? I think so!

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