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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SIDE DISH
Photo by Jerri Graham Photography

Hi. I’m Liz and I welcome you to Kosher Like Me.

When I’m not caressing fruits and veggies at my local farmers’ market you’ll likely find me chatting with like-minded eaters, probing the scene in NYC or seeking inspiration in my spice cabinet. Life outside of this blog is all about my family, tasty travel adventures and power walks deep in the CT woods or along the shore.

Please brew a fragrant cup of tea, grab a nosh and stay a while.