This is an old-fashioned Sunday chicken and biscuit recipe that goes well any time of year. The entire family will enjoy being served this meal along with a fresh green salad, vegetable side dish and cast-iron mixed berry crisp for dessert. Serves 4 Total Time: 1 hour 45 minutes + 1 hour marinating
Ingredients:
2 1/2-3 lbs chicken pieces
1 1/2 cups buttermilk
2 1/2 cups flour
2 tablespoons chopped parsley
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup shortening
1/4 cup butter + extra
1/4 cup chicken broth
1 tablespoon sugar
2 1/2 teaspoon baking powder
1/2 teaspoon baking soda
Garnish: parsley
Directions:
Place chicken pieces in a bowl and cover with buttermilk; marinate 1 hour. In another bowl mix together the 1/2 of the flour, parsley, oregano, salt and pepper. Remove chicken and roll in the flour mixture. Reserve 3/4 cup of the buttermilk and pour remainder into a buttered shallow casserole.
Heat the shortening and butter in a skillet; brown the chicken pieces 4-5 minutes over medium high heat. Place the chicken on top of the buttermilk in the casserole dish. Strain the fat from the skillet it should equal 1/2 cup. Pot the broth in the skillet, scrape the bits on the bottom then pour around the chicken. Bake, uncovered, at 375F until crisp and tender about an hour.
In a bowl 𝖼𝗈𝗆binge the remaining flour, sugar, baking powder and baking soda. Stir in the fat and reserved buttermilk to make a stiff dough. Knead lightly then roll out on a floured surface, cut into 2” rounds. Bake in the same oven with the chicken 20-25 minutes or until golden. Makes 10 biscuits. Serve together. Easy Peasy!
The Easy Peanut Crusted Baked Chicken has a crunchy coating and a spicy surprise. I’d serve this with a cold side; like....cottage cheese, a vinegar based coleslaw or Arroz con Leche. What would you serve it with? Serves 4 Total Time: 55 minutes + marinating time
Ingredients:
3 lbs (4) skinless boneless chicken breasts
1 cup (8 oz) plain yogurt
4 tablespoons butter, melted
2 teaspoons dried thyme
1/2 teaspoon black pepper
1-1 1/4 cup ground dry roasted peanuts
1/8 teaspoon cayenne pepper
Directions:
Preheat oven to 350F.
Pat dry chicken and place in a plastic ziplock bag. Cover with yogurt and refrigerate overnight. Next day transfer to a cutting board with a sheet of wax paper. In a small bowl combine the butter, thyme and black pepper. Brush this on all sides of the chicken.
In a shallow dish combine the ground peanuts and cayenne pepper. Roll chicken in mixture until covered with peanuts on all side; place on a roasting pan. Bake for 40-45 minutes or until chicken’s internal temperature reaches 160-165F. Serve immediately with your favorite sides. Easy Peasy!
Your favorite chicken parmesan is now an easy-to-make pasta bake! Full of melty mozzarella cheese and a simple, flavorful tomato sauce, this satisfying weeknight dinner recipe might just be a new family favorite! Serves 8 Total Time: 45 minutes
Ingredients:
16 oz Penne Pasta
3 Chicken Breasts
25 oz Tomato Sauce
2 Cups Mozarella Cheese
1 Cup Parmesan Cheese
1/4 Cup Basil
Salt & Pepper to taste
Directions:
Cook pasta for 10 minutes. While the pasta cooks cut the chicken breasts into cubes. Drain the pasta and set aside. Cook chicken throughly then add the tomato sauce. Gradually add the pasta and stir until the pasta is completely covered with the sauce.
Spray a 7x11 baking dish with a nonstick spray. Layer with half of the pasta chicken mixture. Cover with half of the mozzarella cheese, Parmesan cheese and basil. Add the second half of the pasta chicken mixture and then add the rest of the cheeses and basil.
Place in a 375 degree preheated oven for 20 minutes. Serve. Easy Peasy!
