Remove from the oven and serve.Ĭopyright 2001 Television Food Network, GP. Bake in the oven, basting every 15 minutes, until cooked through, about 45 minutes. Pour the cooking liquid over the chicken. Arrange the chicken, skin-side up in a single layer on the onions. Use a slotted spoon to transfer the onions to a 9- by 13-inch ovenproof casserole, and spread them out. Add the honey, lemon juice, and broth, increase the heat and bring to a simmer. Add the lemon zest, garlic, and rosemary, and cook for 2 minutes more. Add the onion and cook until golden, about 10 to 12 minutes. Add the remaining 1 tablespoon oil and heat over medium-low heat. Discard the oil and wipe the pan out with a paper towel. Remove the chicken from the skillet and reserve. Add the chicken skin-side down and saute until golden brown, about 5 minutes per side. Heat a large skillet over medium heat and add 2 tablespoons of the oil. Dredge in the flour and pat off the excess. Let cool 5 minutes before serving.Preheat the oven to 400 degrees F. Bake until the rolls are golden and the cheese topping is crusty and browned, 25 to 30 minutes. Toss the potatoes with 1 tablespoon olive oil, the cumin seeds, 3/4 teaspoon salt, and pepper to taste. Repeat with the remaining dough and filling, leaving about 2 inches between each on the baking sheet.īrush the rolls all over with the melted butter and sprinkle with the reserved cheese mixture. Position a rack in the lower third of the oven and preheat to 425 degrees F. Place the roll seam-side down on the prepared baking sheet. In a mixing bowl, combine cornstarch, soy sauce, hoisin sauce, sugar, cilantro, ginger and garlic. Add the celery, onions, and garlic and cook until soft. Fold in the sides, then fold the bottom piece of dough over the filling and roll up to enclose it, trimming away any excess dough. In a large deep saute pan over medium-high heat, add 2 tablespoons of the butter. Dredge in flour, dip in 2 beaten eggs, then dredge with equal parts grated Parmesan and breadcrumbs. Place the chicken on a rimmed baking sheet and roast until golden. Pound 4 small chicken breasts until 1/2 inch thick season with salt.

With one of the long sides closest to you, arrange a quarter of the filling in a log across the center of the rectangle, leaving an inch of space at each side edge. Toss the chicken with olive oil, salt and pepper until evenly coated.

Roll one piece into a 7-by-9-inch rectangle.

Toss until everything is combined and well coated.ĭivide the pizza dough into 4 equal pieces and rub lightly with olive oil. Drizzle with the Caesar dressing and season with several grinds of black pepper. Generously season on both sides with salt and pepper. Transfer 1/2 cup of the cheese mixture to a small bowl and reserve.Īdd the chicken, bacon and chives to the large bowl with the cheese. Add the lemon juice, salt, black pepper, cayenne and garlic, and stir. Rinse the chicken, pat dry and rub all over with 1 tablespoon of the olive oil. Combine the mozzarella, provolone and Parmesan in a large bowl and toss to combine. Combine the mozzarella, provolone and Parmesan in a large bowl and toss to combine. Our Best Healthy Baked Chicken Recipes Cuban Baked Chicken with Sweet Peppers and Yellow Rice Orange Chicken Fingers Baked Orange Chicken and Brown Rice. Preheat the oven to 375 degrees F and line a baking sheet with parchment. Preheat the oven to 375 degrees F and line a baking sheet with parchment.

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