CRISPY ONION PECAN CRUSTED CHICKEN w/ ORANGE MARMALADE
Instagram
Facebook
This is a fantastic fall chicken dish for the whole family to enjoy ! It’s easy , quick and delicious. Serve with a side of steamed broccoli and rice and you are good to go . Happy Autumn my friends ...
Crispy Onion & Pecan Crusted Chicken Cutlets | w/ Orange Marmalade Sauce ...
1 pound thin sliced chicken cutlets
1 cup plain panko bread crumbs
1/2 cup chopped pecans
1 pkg Lipton onion soup mix
1/2 stick melted butter
1/2 cup mayonnaise
Parsley for garnish
Orange Marmalade for dipping
Instructions :
In a medium size bowl add the panko bread crumbs , pecans and onion soup and mix well till combined .
Preheat oven to 425 degrees and line a 9 x 13 pan with aluminum foil ..
And pour the melted butter onto the pan to coat ..
meanwhile in a shallow dish, brush both sides of the chicken cutlets with mayonnaise, then press them into the onion/ breadcrumb mixture , making sure to coat the chicken completely and place onto to pan !
Cook for 20 minutes and then turn the chicken over to cook for another 10 minutes, until brown and crispy .
When done garnish with fresh parsley and serve with orange marmalade for dipping !
Enjoy ????
My Kitchen Must Haves:
5 Quarte Dutch Oven Pot
Citrus Press
Garlic Press
Pyrex Casserole Set
Silicone Baking Mat Set of 2
Cutco Knife Complete Set
For business inquiries and collaborations:
#Recipe #chicken #easy
Best Braised Stuffed Chicken with Pomegranate Onion Jam Recipe | Tasty Tech
Welcome to Tasty Tech, a delicious visual journey. We love sharing cooking ideas involving all manner of technology, both high tech and low tech. We want to figure out new and interesting ways to prepare amazing food, and we will all learn together. If you have any questions or suggestions, please let us know in the comments, below.
The equipment and methods we like to use include, but is not limited to: Air Fryer, Instant Pot, Sous-Vide, Pressure Cooker, Smoke/Smoking/Smoked Barbecue, Slow Cooker, Vacuum Chamber Sealer, Stand Mixer, Dehydrator, Thermomix, Pasta Machine, Induction Cooking, Pickling and Canning, Curing, Preserving, Meal Prep, and so much more.
~Inspired Bacon Wrapped Sweet Onion Jam And Feta Stuffed Chicken Breast With Linda's Pantry~
I hope you enjoy this delicious recipe idea that is so easy yet impressive. And then Please go to my Wildtree website and look around. Look into the idea of making a lot of extra money. This is a great way to cook with no cost for power.If you would like to purchase an All American Sun Oven get in touch with me to get the best deal I can give you.
Linda's Pantry
9732 State Route 445 #176
Sparks Nevada 89441
Caramelize Onions
#caramelized #onions #recipe #cooking #foodie #for #you #sugar #and #soul
Ingredients
Several medium or large onions, yellow, white, or red
Extra virgin olive oil
Butter, optional
Kosher salt
Sugar, optional
Balsamic vinegar, optional
Method
1. Cut the onions root to tip:
Slice 1/2-inch off the stem ends of the onions and the roots off of the root end. Place the onions cut side down on the cutting board. Cut them in half through the root end. Peel back the peels from the onions.
Lay the onions cut side down and make angled cuts into each onion, aimed at the center, cutting almost all the way, but not completely through the root end. Make the cuts to your desired level of thickness.
The root end will help hold the onion together as you cut it, making it easier to cut. Then cut a V in the root end to cut out the tough root holding the slices together.
2. Heat the olive oil and add the onion:
Use a wide, thick-bottomed sauté pan for maximum pan contact with the onions. Coat the bottom of the pan with olive oil, or a mixture of olive oil and butter, if using (about 1 teaspoon per onion).
Heat the pan on medium high heat until the oil is shimmering. Add the onion slices and stir to coat the onions with the oil. Spread the onions out evenly over the pan and let cook, stirring occasionally.
Depending on how strong your stovetop burner is you may need to reduce the heat to medium or medium low to prevent the onions from burning or drying out.
After 10 minutes, sprinkle some salt over the onions, and if you want, you can add some sugar to help with the caramelization process. (I add only about a teaspoon of sugar for 5 onions, you can add more.) One trick to keeping the onions from drying out as they cook is to add a little water to the pan.
3. Stir the onions every few minutes:
Let the onions cook for 30 minutes to 1 hour more, stirring every few minutes. As soon as the onions start sticking to the pan, let them stick a little and brown, but then stir them before they burn.
The trick is to leave them alone enough to brown (if you stir them too often, they won't brown), but not so long so that they burn. After the first 20 to 30 minutes you may want to lower the stove temperature a little, and add a little more oil, if you find the onions are verging on burning.
A metal spatula will help you scrape up the browned bits from the bottom of the pan as the caramelization proceeds. As the onions cook down, you may find you need to scrape the pan every minute, instead of every few minutes.
Continue to cook and scrape, cook and scrape, until the onions are a rich, browned color. At the end of the cooking process you might want to add a little balsamic vinegar or wine to help deglaze the pan and bring some additional flavor to the onions.
Store refrigerated for several days in an air-tight container.
How to Make Roasted Onion Jam Chicken
Our Roasted Onion Jam Chicken is a delicious entree that can impress the best chefs you know. This easy to follow recipe uses our Bellisari's Balsamic, Shallot & Black Garlic Spread, which is delicately balanced with black garlic, shallots and finished with aged balsamic, what more could you need. Whether you make this during the work week or for a dinner party it is sure to be a crowd pleaser.
Website: bellisaris.com
Balsamic, Shallot & Black Garlic Spread:
For more cooking tips check out our blog!
Our Story
Our Products
Our Blogs- For more cooking tips & recipe's check out our blogs!
Our Channels
Caramelised Onion Chicken Recipe #Shorts
Full length video recipe here:
It’s like French Onion Soup and Pan Fried Chicken had a Recipe love child… Take your time caramelising the onions, they are the backbone of this chicken dinner and should be done right.
Leave us a comment and tell us what you think!
Ingredients:
42g (3 Tbsp) butter
1 Kg (2 pounds / 6 medium) onions, thinly sliced
1 mL (1/4 tsp) baking soda
Coarse salt and freshly ground black pepper
2 to 4 cloves garlic, minced
2 fresh thyme sprigs
1 fresh rosemary sprig
15 mL (1 Tbsp) oil (we use chicken or bacon fat)
1Kg (2 pounds / 6-8) chicken thighs
500 mL (2 cups) chicken stock (make at same time - see below)
30 mL (2 Tbsp) Dijon mustard
15 mL (1 Tbsp) balsamic vinegar
Chicken stock (if making)
Skin and bones from chicken thighs
½ an onion
1 celery stalk
1 carrot
Salt and pepper
Method:
Preheat oven to 325°F (160ºC)
De-bone and remove skin from chicken thighs.
Place skin and bones in a pot with 750 mL (3 cups) water, half an onion, 1 celery stalk, and 1 carrot, season with salt and pepper, bring to a boil and reduce to a simmer.
Melt the butter in a braiser over medium-high heat.
Add the onions and baking soda and cook, stirring every few minutes.
Continue cooking until the onions are a deep caramel colour - about an hour.
When the onions are caramelised, add the garlic, thyme, and rosemary, and cook until fragrant.
Add 1 cup of broth, scrape up any fond on the bottom of the pan, and reduce by half.
When the onions are just about done, sear the chicken.
Heat the oil in a cast iron pan over medium-high heat until shimmering.
Season the chicken with salt and pepper.
Sear the chicken on both sides.
Discard the thyme and rosemary stems from the onions.
Transfer the chicken to the braiser with the onions.
Deglaze the chicken pan with 1 cup of chicken stock, scraping up the fond on the bottom of the pan.
Whisk the mustard and vinegar into the chicken stock in the pan you seared the chicken in, and simmer until reduced by about half.
Pour the mustard sauce over the chicken.
Bake uncovered for 30 minutes or until chicken is cooked through.
Serves 4 to 6
We no longer do sponsorships or paid promotions of any kind; we tried it a couple of times but it never felt right. So if you want to support us, please subscribe, watch, comment and like the videos; maybe even go a step farther and recommend them to your friends and family. This channel is nothing without you our viewers!
#LeGourmetTV #GlenAndFriendsCooking
Check out our Aviation and Flying Channel: