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Shabbas Chicken?

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racheleezzy ↓

Thu, Oct 15 2009, 10:55 am

Im bored of my usual shabbas chicken..... usually its pieces with some kind of sauce......ive done the puff pastry thing..... mayb I should make somehting thats not chicken... any alternative thats tasty to chicken?

pinkbubbles

Thu, Oct 15 2009, 11:38 am

Chicken baked with veggies. Baked on top of rice. Rolled stuffed chicken breast.

ra_mom ↓

Thu, Oct 15 2009, 11:39 am

Kishka stuffed chicken

hello

Thu, Oct 15 2009, 11:43 am

capons? something with chicken cutlet?

↑ racheleezzy ↓

Thu, Oct 15 2009, 11:44 am

the kishka stuffed chiken... is it hard to make? meaning time consuming?

↑ ra_mom ↓

Thu, Oct 15 2009, 11:47 am

rebev2 wrote:

the kishka stuffed chiken... is it hard to make? meaning time consuming?

It takes a few minutes, but it's not hard to make.
You basically pound some chicken cutlets. Cut kishka into 1-inch slices. Roll each slice into a hot dog shape. Place the shaped kishka on the chicken cutlet and roll.
Then you smear apricot jam on the rolled chicken. Roll it in corn flake crumbs, and drizzle with honey.
If you want an exact recipe, I can copy and paste it for you.

You can prepare it ahead of time, freeze, and then bake fresh before Shabbos without the mess.

↑ racheleezzy ↓

Thu, Oct 15 2009, 11:54 am

that actually sounds pretty good..... im just really bored of my shabbas food and am tryin to be creative this shabbas! the only thing thats staying the same is the chicken soup. and my husband and I both dont eat fish

newlymarried

Fri, Oct 16 2009, 9:01 am

ra_mom wrote:

rebev2 wrote:

the kishka stuffed chiken... is it hard to make? meaning time consuming?

I would love this recipe please.
And, is it good cold on Shabbos day, or only for Friday night?

chocolate moose

Fri, Oct 16 2009, 10:03 am

I made that for yomtov. nothing special.

↑ racheleezzy ↓

Fri, Oct 16 2009, 10:08 am

I ended up makin poppers with the chiken. it turned out really good.

↑ ra_mom ↓

Fri, Oct 16 2009, 5:01 pm

newlymarried wrote:

ra_mom wrote:

rebev2 wrote:

the kishka stuffed chiken... is it hard to make? meaning time consuming?

I would love this recipe please.
And, is it good cold on Shabbos day, or only for Friday night?

Here's the recipe. It's delicious. Use a good quality Kishke, like Fleishig kishka. Also, remember to drizzle a bit more honey on top after it has finished baking.
I think it would still taste good cold Shabbos day. But definately try it when it's still hot. Btw, it's beautiful served sliced.

6 chicken breast halves
1 kishka, defrosted, all casings removed
1/3 cup apricot preserves
1 cup corn flake crumbs
honey

Preheat oven to 350.
Pound the chicken to an even 1/4-inch thickness.
Cut a 1-inch slice of kishka. Roll it into a log and place into the center of a flattened cutlet. Repeat with remaining 5 chicken breast. (You may have extra kishka.) Roll the cutlets around the kishka, tucking in the ends.
Brush each roll with preserves and dip into cornflake crumbs, coating all sides.
Place seam-side-down into a baking pan.
Lightly drizzle with honey.
Bake, uncovered, for 30 minutes. Allow to stand for 10 minutes. Lightly drizzle with more honey.
Serve sliced or whole.

Rosegarden

Sat, Oct 17 2009, 8:07 am

This one is nice and easy!
Basil Chicken
SAUCE
1/3 cup oil
3 Tablespoons soy sauce
3 tablespoons lemon juice
1 heaping teaspoon sugar or Splenda
garlic
1 tablespoon dried basil (can use fresh also)
Put sauce on chicken and bake chicken covered about 1 to 1 and 1/2 hrs hour.
Then baste chicken and bake about 15 minutes uncovered.

↑ ra_mom

Sat, Oct 17 2009, 8:27 pm

rosegarden, the basil chicken recipe looks really nice. I look forward to trying it!

↑ racheleezzy

Sat, Oct 17 2009, 9:52 pm

the poppers were so good and u could really adjust it based on how spicy u like it.
basically I took thick chicken cutlets and cut them into long strips. than you dip in egg then flour then egg and flour again and then fry.... in a saucepot you do 1/2 cup of hot sauce and 1/4 cup of honey . you pour over the cutlets and then bake in the oven for 15-20 min.
my husband likes medium spicy so I added a little more honey and a tablespoon of brown sugar and it was perfect!

Shalshelet

Sun, Dec 27 2009, 7:33 am

Rosegarden wrote:

Hi Rosegarden, how many pieces of chicken is this recipe for? Thanks.

fiddle ↓

Sun, Dec 27 2009, 8:06 am

there was a recipe in the mishpacha three weeks ago. it was fantabulous. I had it someones house and made it twice already. its easy and delicious.

caramelized chicken

pinktichel ↓

Sun, Dec 27 2009, 8:08 am

fiddle wrote:

there was a recipe in the mishpacha three weeks ago. it was fantabulous. I had it someones house and made it twice already. its easy and delicious.

caramelized chicken

If/when you have a chance, can you please post it?

PinkFridge

Sun, Dec 27 2009, 9:37 am

Make roasts - meat, poultry. You can make them early in the week, chill overnight, slice thin and freeze till erev Shabbos if you just need a break from the erev Shabbos crunch.

As for chicken, oven baked chicken: Skin chicken pieces. Marinate them a few hours. Marinade: equal parts lemon juice and oil, parsley, paprika, garlic for starters - whatever you like. Coat in cornflake crumbs. Bake in slow oven - 375 to no higher than 400 for an hour and a half.

shevi82

Sun, Dec 27 2009, 10:40 am

Stuffed Schnitzel is loved by all! you can stuff it with rice or veggies.

↑ fiddle

Sun, Dec 27 2009, 12:18 pm

pinktichel wrote:

fiddle wrote:

there was a recipe in the mishpacha three weeks ago. it was fantabulous. I had it someones house and made it twice already. its easy and delicious.

caramelized chicken

If/when you have a chance, can you please post it?

2 chickens cut into eighths or 8 thighs
paprika
garlic powder
oil for saute`ing
2 large onions cut into rings
2 oz (50 grams) of margarine, melted
3/4 cup light brown sugar
1 1/2 T soy sauce

preheat the broiler. position the chicken portions in a single layer in a baking pan and sprinkle with paprika and garlic powder. broil for 8-10 minutes. meanwhile heat the oil in a medium frying pan and saute the onions. combine the melted margarine with the brown sugar and soy sauce, and stir this into the sauteed onions. then pour the mixture over the chicken. cover the baking pan and return it to the oven. set the oven to 350 (180 C) and bake for 1 1/2-2 hours (depending on how soft you like your chicken). remove the foil and continue baking, uncovered, for an additional half hour, until the chicken has a deep brown color.

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