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Panko-crusted chicken with mustard sauce

16 Feb

This is tasty!

If you don’t have coarse-grained mustard, use additional Dijon mustard. You can also substitute dried parsley for the fresh if necessary. The original recipe called for “low sodium” chicken broth, which I didn’t have. You can use regular chicken broth and simply add less or no salt.


4 thin chicken breast halves, or two thick ones (about 1 lb. total)
1 large egg
1 Tbs. chopped fresh parsley
2 tsp. plus 2 Tbs. Dijon mustard
1 cup panko bread crumbs
2 Tbs. canola or olive oil
Salt and pepper to taste
1 cup chicken broth
3 Tbs. maple syrup
1 to 2 Tbs. coarse-grained mustard


If you have thick chicken breast halves, cut them in half horizontally, so that each is about a half-inch thick.

In a medium bowl, whisk the egg, parsley and 2 tsp. Dijon mustard. Place the panko crumbs on a plate. Dip the chicken in the egg mixture, then place on the panko crumbs and turn to coat the other side, pressing the crumbs into the chicken. Put each coated cutlet aside for about 5 minutes. Sprinkle with salt and pepper

Heat the oil in a heavy skillet and cook the chicken cutlets until they are brown and cooked through, about 3 to 4 minutes on each side.

In a glass measuring cup, whisk together the broth, syrup, coarse-grained mustard and remaining 2 Tbs. Dijon mustard.

Transfer the chicken pieces to plates. Add the broth mixture to the skillet, bring to a boil, and boil until reduced and slightly thickened, about 4 minutes.

Spoon the sauce over the chicken and serve.

Serves 4

Honey Sriracha Chicken

19 Jan

chicken sriracha honey

Doesn’t this look scrumptious? There are a lot of marinade ingredients, and you have to plan ahead so the chicken can marinate at least two hours — overnight is better — but it’s really tasty and worth the bother. It’s a little like the Sweet & Spicy Roast Chicken recipe I posted in October — but different enough that I thought I’d tell you about this one today.

This dish has a somewhat Asian flavor, due to the Sriracha, soy sauce, garlic and ginger, and a little zing, but it’s not too spicy. If you  don’t like spice, add the little more honey. If you like it really zingy, add a little more Sriracha.

The original recipe (from the Detroit Free Press‘s 2015 recipe roundup) calls for cilantro. I didn’t have any cilantro, and we don’t like it much anyway, so I used parsley for the garnish. Cilantro would give it some added flavor.


2 chicken breasts with skin and 2 wings or 4 chicken thighs *
2 cloves garlic, pressed
2 tsp. grated fresh ginger
1 Tbs. Sriracha hot sauce (or more or less to taste)
2 Tbs. soy sauce
1 Tbs. rice vinegar
1 Tbs. honey
1Tbs. brown sugar
1 Tbs. canola or vegetable oil
1 Tbs. cornstarch
½ cup chopped cilantro or parsley and/or 4 green onions, chopped, optional, for garnish

*double the marinade ingredients to cover a whole cut-up chicken


Place the chicken in a sealable plastic bag.

Mix together the rest of the ingredients, except cilantro and green onions, in a small bowl. Pour over the chicken in the bag, seal the bag and marinate in the refrigerator for at least two hours or overnight.

Preheat oven to 375 degrees.

Arrange the chicken pieces in a shallow baking dish. Bake about 30 to 45 minutes, basting occasionally, until chicken is thoroughly cooked.

Arrange on a platter and garnish with cilantro or parsley and/or green onions.

Serves 2

Crunchy onion chicken

11 Nov

crunchy onion chickenI got this recipe from my friend Mandy Garver, who said she got it from a French’s fried onions can. I couldn’t believe how easy it was!


2 cups (4 oz.) canned French fried onions (e.g. French’s)
2 Tbs. flour
4 boneless, skinless chicken breasts
1 egg, beaten


Preheat oven to 400 degrees.
Crush French fried onions with flour in a zip-lock bag.
Dip the chicken pieces in egg.  Coat with onion crumbs and press firmly to adhere.
Place the chicken pieces in a greased baking pan.
Bake 20 minutes.

Serves 4

Sweet and Spicy Roast Chicken

15 Oct


I clipped this recipe from the New York Times about a month ago and made it for one of the recent holiday dinners.

New York Times recipes are never what you’d call easy, but this one is complicated only because you need to measure out a lot of ingredients. Simplify your life by getting all the ingredients ready the day before you want to serve the dish, and marinate the chicken overnight. The actual cooking is very easy.

I used a little less salt than the recipe calls for since I use kosher chicken, which retains some residual salt from the kashering process.

I’m not sure if you really have to go to the trouble of blanching the lemon slices; seems to me you could just throw them in with the marinade, especially if you’re letting the dish sit overnight. This is what I will probably do next time I make it, but his time I followed the directions.

I doubled the recipe — didn’t seem worth the effort to make the dish for just the two of us, and we were having company for the holiday. I had to use two gallon-size Ziploc bags to marinate everything, but it was easy enough to put one chicken in each bag with half the marinade and half the carrots.

The next morning, turn the chicken over in the bowl, or give the Ziploc bag a little squeeze and turn it upside down a few times to make sure everything is getting marinated evenly.

The original recipe said the chicken would take 20 to 30 minutes for the breasts to brown and 30 to 40 minutes for the legs and wings, and suggested removing the pieces as they got done. I found the roasting took a little longer — and I know from experience that chicken will brown much more nicely if you baste it a few times while it’s roasting.

Instead of spooning the carrots over the chicken, I decided to serve them separately — mainly because I didn’t have a large enough serving plate! The carrots worked well as a side dish.


1 lemon
3 Tbs. lemon juice
3 Tbs. orange juice
4 Tbs. olive oil
1½ tsp. whole-grain spicy mustard
3 Tbs. honey
2½ Tbs. kosher salt
1 bay leaf
½ to 1 tsp. crushed red pepper flakes, to taste
Black pepper to taste
1 4-pound chicken, cut up
3 cups sliced carrots (¼-inch slices)
1 onion, halved and then thinly sliced
⅔ cup sliced dates
1 Tbs. fresh thyme leaves, or 1 tsp. dried thyme
¼ cup chopped cilantro or parsley, for garnish
2 scallions, thinly sliced, for garnish
¼ cup chopped toasted pistachios, for garnish


Put a small pot of water on the stove to boil. Quarter the lemon lengthwise and remove any seeds. Thinkly slice crosswise into small wedges and add the lemon to the boiling water. Blanch for two minutes, then drain and cool.

In a saucepan, whisk together the lemon juice, orange juice, oil, mustard, honey, salt, bay leaf, red pepper flakes and black pepper. Bring to a boil and simmer for about 5 minutes. Cool.

Put the chicken into a large bowl or gallon-size Ziploc bag and add the cooled honey mixture. Add the carrots, onion, dates, thyme and lemon slices.

Turn the mixture several times to coat every piece of chicken. Marinate for at least 30 minutes at room temperature, but preferably overnight in the refrigerator.

Heat oven to 425 degrees (or 400 for convection). Transfer all ingredients, including marinade, to a large pan with a rim. The chicken should be skin-side-up in a single layer. Roast, basting a few times, until the chicken is browned and cooked through, about 45 minutes.

Remove the chicken and keep warm. Stir the carrots and continue roasting another 10 to 12 minutes.

Spoon the carrots over the chicken and top with the cilantro or parsley, sliced scallions and pistachios.

Serves 4 to 6

Grilled Caribbean Chicken Breasts

5 Aug

Chicken Breasts Grilled CaribbeanThis simple, summery barbecue recipe came from the Philadelphia Jewish Exponent. I made a mistake and used 1 Tbs. of orange zest instead of 1 tsp., so feel free to use more than 1 tsp. if you like. It’s very tasty!

Be aware that you need to marinate the chicken overnight or at least eight hours so it can absorb the fruity flavors.


¼ cup freshly squeezed orange juice
1 tsp. orange zest (or more!)
1 Tbs. olive oil
1Tbs. lime juice
1 tsp. grated ginger
2 garlic cloves, minced
¼ tsp. Tabasco sauce
½ tsp. minced fresh thyme, or a dash of dried thyme leaves
1½  lb. skinless, boneless  chicken breasts


Combine all ingredients except chicken in a large bowl.

Add the chicken and turn to coat. Cover and place in the refrigerator overnight (or at least 8 hours).

Remove the chicken from the marinade and discard the marinade.

Prepare an outdoor grill with a rack 6 inches from the heat source. Coat the grill rack with cooking spray.

Grill the chicken over medium-high heat for 6 minutes per side or until cooked through.

Serves 4

Sesame Encrusted Chicken with Raspberry Sauce

27 May

Chicken with Raspberry SauceI adapted this from a recipe that appeared in the Detroit Free Press. It was originally sent by Robert Harrison of Swartz Creek, Mich. If you make only two chicken breasts, you don’t need to add any water to the egg. I used panko bread crumbs, which I think adds a little extra crunch. The recipe is a little long and involved, but not difficult.

We used the frozen Empire chicken breasts from Costco, which are quite large, and so we had one left over after the meal (but we used all the raspberry sauce). The next day I sliced it in half vertically and we had lovely cold chicken sub sandwiches for supper.


⅓ cup flour
½ tsp. salt
¼ tsp. pepper
1 egg, beaten
¼ cup water
½ cup sesame seeds
½ cup breadcrumbs
½ tsp. garlic powder
½ tsp. ground ginger
4 boneless, skinless chicken breast halves, washed and patted dry
2 Tbs. olive oil or vegetable oil

Raspberry Sauce:

¼ cup seedless raspberry preserves
2 Tbs. white or cider vinegar
1 Tbs. sugar
½ tsp. garlic powder
½ tsp. ground ginger


Put the flour, salt and pepper in a plastic bag. Add the chicken breasts and shake until the breasts are coated.

Put the beaten egg in a shallow dish, and in another shallow dish, combine the sesame seeds, breadcrumbs, garlic powder and ground ginger.

Preheat oven to 350 degrees.

Shake off any excess flour from the chicken pieces, then dip each one in beaten egg and then in the breadcrumb mixture, pressing down so that the breadcrumbs and sesame seeds stick to the chicken. Set aside until all are done.

Heat the oil in a large skillet, and sauté the chicken breasts over medium-high heat about 2 minutes on each side until they are browned. Don’t crowd them in the skillet, but do in two batches if necessary. Remove to a baking sheet.

Bake for about 15 minutes (more or less depending on size and thickness of the pieces) until chicken is fork-tender and cooked throughout.

While chicken is baking, combine the sauce ingredients in a small saucepan or microwave-safe bowl. Heat to boiling and boil for 1 minute. Remove from heat and cool for a few minutes before serving.

Arrange the chicken on a platter or individual plates and drizzle the raspberry sauce over the top.

Serves 4

Chicken with Artichokes and Sun-Dried Tomatoes

6 May

Chicken with artichokes and sun-dried tomatoesThis comes from Cooking Light magazine. The recipe says it serves two, but I made it with large chicken breasts and it was ample for four. I served it with spaghetti. You could use fettucine or another long pasta, rice, couscous or barley — anything that will sop up the tasty sauce.


2 boneless skinless chicken breast halves.
¼ tsp. coarse salt (not needed if using kosher chicken)
1 Tbs. olive oil
1 garlic clove, minced
¾ cup chicken broth
¼ cup slivered sun-dried tomatoes (not oil-packed)
¼ tsp. dried oregano
1 cup canned artichoke hearts, drained and quartered|
2 Tbs. chopped fresh parsley


Sprinkle chicken with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat and cook chicken 8 to 10 minutes or until no longer pink in the center, turning once (if your chicken breasts are large, it will take longer than this). Remove chicken to a serving plate and cover loosely with foil.

Add garlic to skillet and cook over medium-high heat 30 seconds until fragrant. Add broth, sun-dried tomatoes and oregano, and simmer about 3 minutes until tomatoes are softened and broth has been reduced by half. (The recipe says three minutes; it might take a little longer to reduce the liquid.)

Stir in the artichokes and cook for a minute more. Spoon the vegetables and sauce over the chicken, and sprinkle with parsley.

Serves two to four

Chicken Theo

4 Feb

Chicken TheoI offer this recipe in memory of my father-in-law, Theo Lewis, for whom this recipe is named. His yahrtzeit (death anniversary) is this week — maybe. I say maybe because it’s a leap year in the Jewish calendar, and so there are two months of Adar. There’s some question about whether the yahrtzeit should be observed in the first or the second. At our synagogue they read his name in the list of memorials this week, but my husband says he’ll light his yahrtzeit candle in the second Adar.

Theo and his wife Betty were vegetarians, but Theo — who did all the cooking in the household — cooked many a meat meal for his omnivore children. He usually fixed chicken this way. The ingredients may sound weird, but trust me, this is an easy and delicious way to make chicken!


1 chicken, cut in 8 pieces
A sprinkle of garlic powder
2 tbs. brown sugar
1½ tsp. grated orange zest
¼ cup lemon juice


Preheat oven to 400 degrees (375 if using “convection roast” setting)

Wash the chicken pieces and pat them dry. Spray a roasting or baking pan with cooking spray and place the chicken in the pan, skin side up. Sprinkle lightly with garlic powder. Rub brown sugar into the chicken pieces. Sprinkle the orange zest over the chicken, and then pour the lemon juice over.

Bake for about an hour, basting frequently, until the chicken is nicely browned.

Serves 4 to 6

Chicken Marbella

25 Nov

Chicken MarbellaI figured by now everyone has their Thanksgiving dinners planned so I would not burden you with yet another holiday recipe. Here’s a good one for any company dinner. The recipe makes enough to serve quite a crowd but you can easily halve it and use two chickens  if you’re serving only eight or 10 people. It’s probably not worth the patchke to make it with just one chicken, so save this recipe for a special occasion.

I got this recipe many years ago from my dear friend Ann Wanetik, who served it at a buffet. I didn’t eat it at the time because I was busy chowing down on the rib roast she also served – I love rare beef, and my hubby doesn’t, so I hardly ever make it but I eat it whenever I can.

Even though other guests raved about the chicken, I didn’t make it for a long time because the ingredients are very weird – I mean really, green olives and prunes and capers and brown sugar? But it’s absolutely delicious, and every time I’ve served it I’ve gotten the same rave reviews Ann got.

Be aware that you need to start the preparation the night before, or at least early in the morning, so the chicken has time to marinate in the seasonings before you cook it.

I didn’t have an easy way to puree the garlic so I chopped it very fine, which seemed to work.

This dish goes very well with plain rice or couscous or a pilaf.


4 chickens, 2½ pounds each, quartered
1 head garlic, pureed
¼ cup dried oregano
½ cup olive oil
½ cup red wine vinegar
1 cup pitted prunes
½ cup pitted Spanish green olives
½ cup capers with a bit of juice
6 bay leaves
Coarse salt and freshly ground black pepper, to taste
1 cup brown sugar
1 cup white wine
¼ cup chopped fresh parsley


Place the chicken quarters in a deep pan or large freezer bag. Mix all the other ingredients except the brown sugar, white wine and parsley. Pour over the chicken, cover and marinate in the refrigerator overnight.

Preheat oven to 350 degrees.

Arrange the chicken in a single layer in one or two large, shallow baking pans and spoon the marinade over it evenly. Sprinkle the chicken pieces with brown sugar and pour the white wine over it all.

Bake for at least 1 hour, basting frequently with pan juices. Test for doneness by pricking a thigh at its thickest part; juice will run clear, not pink. The chicken should be nicely browned.

Transfer the chicken, prunes, olives and capers to a serving platter and pour over a few spoonsful of the pan juices. Sprinkle with parsley. You may want to serve the remaining pan juices as a gravy.

Serves 16

Old Place’s Lemon Chicken

11 Oct

Old Place's Lemon ChickenI have no idea what The Old Place is or was. It sounds like the name of  a restaurant, but if it was in Detroit, it disappeared long before I had a chance to eat there. This very easy recipe was published in the Detroit News or the Detroit Free Press.


1 chicken, cut in serving pieces
1 garlic clove, cut in half
Juice of 2 large lemons (about ½ cup)
½ cup vegetable oil
Salt (optional), pepper, oregano and paprika to taste


Several hours or the day before cooking, rub the chicken with garlic. Combine the lemon juice and vegetable oil in a dish. Sprinkle the chicken with salt if you use it, pepper, oregano and paprika. Lay the chicken in the oil-lemon mixture, turning to coat each piece. Cover and refrigerate.

When ready to cook, arrange on broiler rack and baste with marinade. Sprinkle with paprika for color. Broil 3 or 4 inches from heat, turning occasionally, for 15 to 35 minutes depending on thickness of chicken. (You can probably cook it on the grill equally effectively.)

Alternatively, you can bake the chicken, uncovered, skin side up, in a 300-degree oven for about an hour.

Serves 4 to 6