300 Chicken Recipes
CHICKEN WITH SAGE CORN - BREAD CRUST
4 skinned and boned chicken thighs
1/8 tsp. salt and pepper
1 tbsp. plus 1 tsp. Dijon mustard
1 tsp. olive oil
2/3 c. corn bread crumbs
1 tbsp. fresh sage, thyme, or rosemary or 1 tsp. each seasoning if you use dried herbs
Preheat oven to 400 degrees. Sprinkle chicken with salt and pepper. Bake 20 to 25
minutes until juices run clear.
In a bowl combine mustard and oil. In another bowl combine crumbs and herbs.
Preheat broiler. Set rack 6 inches from heat. Brush half of mustard on chicken and
sprinkle on crumbs. Broil until brown, turn chicken and repeat on other side. Serves 4.
Calories 178 Saturated fat 1 g. Total fat 7 g. Protein 24 g. Carbohydrate 4 g. Fiber 0 g.
Sodium 264 mg. Cholesterol 91 mg.
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CHICKEN TERI - YAKI
--TERI SAUCE-4 c. (1 quart) soy sauce (Kikkoman preferred)
1/4 c. (2 oz.) Mogen David concord white wine or equivalent (optional but it does add
special taste - alcohol evaporates when cooking)
1/2 c. (4 oz.) brown sugar
1 oz. garlic powder
1 tsp. of ANI-NO-MOTO or Accent
Cut chicken into serving pieces. Mix above ingredients thoroughly and cook until it boils
before cooking chicken. Put chicken into boiling sauce for about 15 minutes. Remove
pieces of chicken and broil until brown over charcoal or in oven. Dip again into sauce
and broil other side, or just bake in over for about 35 minutes at 325 degrees.
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