The Weaver Family

Ingredients:
juice and zest from 1 lime
1/2 tbsp Chinese five spice
2 tbsp soy sauce
2 garlic cloves, minced
1 tsp fresh ginger, peeled and minced
1 tsp brown sugar
1 1/2 lbs chicken tenders
kosher salt and freshly cracked black pepper
bamboo skewers, soaked in water for at least 1 hour

Directions:
Combine all ingredients for the marinade in a bowl. Whisk to combine thoroughly. Pour marinade into a large sealable plastic bag. Place chicken into bag with marinade. Seal bag, removing as much air as possible. Shake up contents of bag to ensure all surfaces of chicken are exposed to the marinade. Allow chicken to marinate for 2-4 hours, refrigerated.

Place 1 chicken tender on to 1 soaked skewer, skewering the tender down the middle length-wise. Repeat this process with all chicken tenders. Season all sides of skewers with kosher salt and freshly cracked black pepper.

Grill chicken over med-high heat for about 3 minutes per side, or until just cooked through. Serve hot and enjoy!

Popularity: 1% [?]

4 boneless, skinless chicken breasts, cut into strips.
1 cup zesty Italian dressing
2 tsp lime juice
3 tsp honey

Place chicken in gallon Ziploc bag. Combine all other ingredients and pour over. Seal and marinate for at least an hour.

Pour all ingredients into a large skillet and cook over medium heat until liquid evaporates and remaining marinade becomes thick and caramelized.  On medium heat should take about 40 minutes.  Coat each piece of chicken in marinade by rubbing it around on the bottom of the pan before removing it

Popularity: 1% [?]

1 lb boneless, skinless chicken breasts
Montreal Steak Seasoning (or buy pre-made McCormick’s)
1/2 pound penne pasta
2 tablespoons butter
2 tablespoons olive oil
2 cloves garlic, minced (this is to taste here folks an extra clove wouldn’t hurt)
1/2 cup chicken broth
1 (8-ounce) can tomato sauce
1 cup heavy cream
1/2 to 1 tsp salt & pepper (to taste)
1 tablespoon fresh parsley, chopped
6-8 fresh basil leaves, chopped fine

Rinse chicken breasts in cold water. Layer between sheets of wax paper and pound to even thickness. Season both sides with Montreal Steak seasoning.

Preheat grill for medium high heat, lightly oil grate, and grill chicken breasts on medium high heat for 6-8 mins each side.OR heat 2 tbsp butter & 2 tbsp olive oil in a large skillet over medium heat. Once the butter and olive oil is nice and hot, add chicken breasts and cook 5 mins each side. Set chicken aside to cool.

In a large pot, boil water with 1 tbsp salt. Add 1/2 lb penne pasta noodles and boil according to package directions.

Heat 2 tablespoons butter and 2 tablespoons olive oil in the skillet over medium heat. Add the garlic and cook, stirring occasionally, until garlic is tender, but do not let the garlic turn brown (about 3-5 mins).

Add the chicken broth to the pan and allow to reduce by half.  While the broth is reducing, slice the chicken.

Once the broth has reduced, stir in tomato sauce. Add the heavy cream and stir well to combine. Season with salt and pepper to taste. Turn heat to low. Chop the parsley and basil, add to sauce and mix well. Drain pasta and add to sauce. Stir well to coat.

Grab whatever your going to serve on, ladle out the pasta and put the chicken on top.   I prefer large flat bowls, but whatever.  Enjoy.

Popularity: 2% [?]