Orange and Ginger Chicken Breasts

This is one of the easiest meals I've prepared lately. The chicken came out moist, tender, and delicious. The best part is that you only need one ingredient for the chicken.

I'm always trying new things when it comes to cooking and happened to have a bottle of VH Chicken and Ginger stir-fry sauce in my refrigerator. I thought to myself that this might be good and went ahead and made it. Was I ever glad that I did. I served the chicken over a bed of rice and made a Greek salad.

Ingredients

• 4 chicken breasts
• 1/4 - 1/2 a bottle of VH Orange and Ginger Stir-Fry sauce

Instructions

• Preheat your oven to 350 degrees F.
• Spray an oven safe dish with cooking spray.
• Place the chicken breasts in the dish and pour the VH sauce over the breasts.
• Cook for 1 hour.
• Remove from the oven and serve over a bed of rice. 
• ENJOY!

Garlicky Balsamic Baked Chicken Breasts

The aroma that comes from this chicken dish while cooking will drive your tastebuds crazy with hunger.

We're big garlic fans in my family and it seems like we can never get enough of it. If you want to you can cut back on the amount of cloves you use in this dish.


Ingredients

• 4 - 6 Chicken breasts (bone in)
• 3/4 cups of chicken broth (I used 1 Knorr chicken flavored bouillon cube mixed with boiling water)
• 1/2 cup of balsamic vinegar 
• 5 large garlic cloves pressed
• 1 tsp. of Italian seasoning
• 1/2 tsp. of dried thyme
• 1/2 tsp. of dried rosemary
• 1 tsp. of dried chives
• 1/4 cup of brown sugar

Making your marinade.

1. In a medium size bowl press the garlic cloves into the chicken broth and balsamic vinegar (cool first if you make the broth the way I did) 
2. Next add the Italian seasoning, thyme, rosemary and chives.
3. Whisk in the brown sugar.
4. Place the chicken breasts in a ziplock bag or in a marinating dish.
5. Pour the marinade over the chicken and refrigerate for at least an hour and a half.

Let's Get Cooking

1. Preheat your oven to 350 degrees F.
2. Place the chicken breasts into an oven safe dish sprayed with cooking oil (makes cleanup easier)
3. Pour the marinade over the chicken breasts and place in the oven for approximately 45 minutes depending on the size of the breasts, or until an internal temperature of 165°F.
4. Remove from the oven and set the breasts on a platter covering with foil until you are ready to serve.
5. ENJOY!

  

Moroccan Flat Chicken

I cannot take all the credit for this recipe as I used a marinade recipe that I found on Canadian Living Magazine website. Because the flat chicken came out so good I just had to share it here.

I used a roasting chicken that was just over 3 pounds. It was very easy to flatten the chicken out. If you've never had chicken this way let me tell you that you'll want to try it as it cuts the roasting time in half.

First start by whisking well all the following ingredients together in a 2 cup measuring cup, or a bowl if you prefer.

Ingredients For Marinade

• 6 TBS of extra virgin olive oil
• 4 TBS of ground cumin
• 4 TBS of paprika 
• 4 TBS of white sugar
• 4 TBS of lemon juice
• 4 cloves of garlic pressed
• 1 tsp of salt 
• 1 tsp of pepper
• 1/2 tsp of cinnamon

How to Flatten a Chicken

Flattening a Chicken

1. Place the chicken breast down on your cutting surface. 
2. With sharp kitchen shears cut the chicken along the backbone.
3. Do this on both sides and and remove the backbone.
4. Press down firmly on the chicken to flatten.

Marinating the Chicken

1. Next step is to marinate the chicken for at least 4 hours in the fridge.
2. Place the chicken skin side down and pour 1/2 of the marinade onto the chicken covering the entire side.
3. Flip the chicken over and pour the remaining marinade onto the chicken covering the flip side.
4. Cover and refrigerate. 

Roasting the Chicken

1. Preheat the oven to 400 degrees fahrenheit.
2. Spray a roasting pan with cooking oil.
3. Place the chicken in the roasting pan and into the oven for 40 - 45 minutes or until the chicken has reached and internal temperature of 165 degrees F.
4. Remove from the pan and let the chicken rest for 10 minutes before serving.
5. Serve and ENJOY!