Friday night chicken cutlets

lovecouches

Today at 1:11 am

I usually make grilled chicken. Whatever recipe. Then I wrap it up in foil and put it on top of something else on the plata. It's been hot and still juicy every time like that. (So long as I don't mess up the cooking process like I did for my supper this week.)

sky

Today at 10:53 am

I find if it is in a sauce that helps a lot.
These 2 recipes work well.

Pastrami chicken
6 pieces chicken cutlets, pounded flat, trim off extra pieces so it is a nice shape
1 egg, beaten
6 - 12 strips pastrami
cornflake crumbs
spices (pepper, salt, garlic powder, paprika)

1/4 c red wine
12 - 15 oz Apricot Jam
1 T. margarine

Mix cornflake crumbs with spices to your taste. Dip chicken in egg and then cornflake crumbs. Place 1 - 2 strips pastrami down the middle and roll it up. Place seam side down in 8x8 pan. (It should fit 3 x 2 rows).

Boil the wine, jam, and marg. Pour over chicken.

Bake at 350 for 55 minutes covered.

Oven Baked sesame chicken:

Source https://www.imamother.com/foru.....57733
Original was in binah

2lb chicken cutlets, cubed
1/3 cup flour
1/4 cup ketchup
1/2 cup brown sugar
1/4 cup vinegar
1/4 cup olive oil
1 Tbsp mustard
1/4 cup warm water
1Tbsp sesame seeds
Fresh parsley, optional

Preheat oven to 350. Spray a 9x13 with cooking spray.
Place the cubed chicken in a large Ziploc bag, then add flour and Shake the bag to coat the chicken. Lay the chicken on the bottom of the prepared pan.
In a medium bowl mix together the ketchup, brown sugar, vinegar, olive oil, mustard and water. Stir until smooth. Pour over the chicken and sprinkle with sesame seeds.
Cover the pan tightly and bake for one hour. Then uncover the pan and bake for an additional 15 minutes.
Sprinkle with additional sesame seeds and fresh parsley before serving.