Table of Contents
Advertisement
Chicken Burgers
Serves: 4-5
1 pound boneless, skinless chicken
breasts or tenders
2 cups fresh bread crumbs, divided
½ cup low-fat milk
3 tablespoons grated sweet onion
¼ teaspoon cayenne pepper
¾ teaspoon kosher salt
Freshly ground black pepper
1 teaspoon olive oil
Directions:
1. Remove all excess fat and
cartilage from chicken.
2. Cut chicken into 1-inch cubes and
chop until coarsely ground and
transfer to mixing bowl.
3. Using a rubber spatula, fold in milk,
½ cup bread crumbs, onion,
cayenne, salt and pepper.
4. Place remaining bread crumbs on
dinner plate or cookie sheet.
5. Divide chicken mixture into 4 or 5
even portions and shape into patties.
6. Coat each patty with bread crumbs
and set aside.
7. Heat olive oil in large sauté pan on
Medium-High (375°F).
8. Add patties to hot large sauté pan
and cook for about 5 minutes per
side, until golden brown.
9. Serve immediately.
Tip: You can use pulse the chicken
using a blender to properly ground.
48 • NuWave
PIC
Platinum Complete Cookbook
™
®
Chicken Fajitas
Serves: 6
4 tablespoons canola oil, divided
2 tablespoons lemon juice
1½ teaspoons seasoned salt
1½ teaspoons dried oregano
1½ teaspoons ground cumin
1 teaspoon garlic powder
½ teaspoon chili powder
½ teaspoon paprika
½ teaspoon crushed red pepper flakes
(optional)
1½ pounds boneless skinless chicken
breasts, cut into thin strips
½ medium red pepper, julienned
½ medium green pepper, julienned
4 green onions, thinly sliced
½ cup chopped onion
6 (8-inch) flour tortillas
Shredded cheddar cheese
Salsa
Guacamole
Sour cream
Directions:
1. Combine 2 tablespoons oil, lemon
juice and spices in large, re-sealable
plastic bag.
2. Add chicken to bag, ensuring
all sides of chicken are coated in
marinade, and seal.
3. Add oil to large sauté pan and
sauté peppers and onions on
Medium (275°F) until tender.
4. Remove vegetables and keep warm.
5. In same skillet, cook chicken on
Medium (275°F) for 5-6 minutes.
6. Return vegetables to pan and
continue cooking until
heated through.
7. Add fajitas to tortillas and serve with
cheese, salsa, guacamole
and sour cream.
Chicken Fried Steak
Serves: 4
1½ cups, plus 2 tablespoons
all-purpose flour
½ teaspoon freshly ground black
pepper, divided
8 (4-ounce) tenderized beef round
steaks (have butcher run them
through cubing machine)
1 teaspoon house seasoning (¼ cup
black pepper mixed with 1 cup salt)
1 teaspoon seasoned salt
¾ cup vegetable oil, divided
1½ teaspoons salt
4 cups hot water
1 bunch green onions or 1 medium
yellow onion, sliced
Directions:
1. Combine 1½ cups flour and ¼
teaspoon pepper in a small bowl.
2. Sprinkle 1 side of the steaks with
house seasoning and the other side
with seasoned salt.
3. Dredge seasoned steaks through
flour mixture and set aside.
4. Heat ½ cup oil in large sauté pan on
Medium-High (375°F).
5. Add 2 steaks to pan and fry for 5-6
minutes per side until browned.
6. Transfer each cooked steak to paper
towel-lined plate to drain.
7. Add remaining oil to skillet and
repeat steps 5-6 with
remaining steaks.
8. Cover steaks to keep warm
and set aside.
9. Add remaining flour to oil in
skillet, scraping bottom with a
wooden spoon.
10. Stir in remaining black
pepper and salt.
11. Reduce PIC to Medium (275°F)
and cook, stirring frequently, for
about 5-6 minutes until flour is
medium brown.
12. Slowly add water,
stirring constantly.
13. Return steaks to skillet and bring to
boil on Medium-High (375°F).
14. Once boiling, reduce PIC to
Low (100°F) and place onions
atop steaks.
15. Cover pan and let steaks simmer
for 30 minutes.
Chicken Breasts with
Oregano Garlic Butter
Serves: 4
1 garlic clove, minced
¼ teaspoon salt
5 tablespoons unsalted butter, softened
1 tablespoon chopped fresh oregano
¼ teaspoon dried hot red pepper flakes
4 bone-in chicken breasts
1 tablespoon olive oil
Directions:
1. Mash garlic and salt into a paste in a
bowl using a large, heavy knife.
2. Mash together garlic paste, butter,
oregano, and red pepper flakes with
a fork until well blended; set aside.
3. Pat chicken dry.
4. Cut 2-inch pocket horizontally in side
of each chicken breast and fill each
pocket with 2 teaspoons oregano
garlic butter.
5. Season chicken with
salt and pepper.
6. Heat oil in large sauté pan on
Medium (275°F) until hot,
but not smoking.
7. Add chicken to sauté pan, skin side
down, and cook for 8-10 minutes.
8. Flip chicken and cover sauté pan.
Cook for about 10 more minutes.
9. Spread remaining oregano garlic
butter onto chicken skin and serve.
• 49
Pork & Chicken
Advertisement
Table of Contents
