 Summer Convection Meals
Convection Broiling and  Grilling
Appetizers
Dishwasher 101
Convection Steam Oven Meals
Cuisine La Cornue
Cucina Bertazzoni
Cooking with the CornuFé
|
Chicken Recipes:
Grilled Chicken for Sandwiches and Salads
Meal Preparation Tips
Grilled chicken breasts can be used to make any number of quick delicious meals and once cooked; they can be stored in the refrigerator for several days. Plan to grill some peppers, onions, portabella mushrooms and eggplant at the same time. Slice the vegetables when cooked and toss them with a little olive oil and some chopped fresh herbs and store in the refrigerator to have on hand for salads, sandwiches, and pizza or for pasta dishes.
4 – boneless skinless chicken breasts
1 – tablespoon Chouloula seasoning (Mexican spice rub)
1 – tablespoon Canola oil
To ensure even cooking, pound the chicken breasts to an equal thickness between two sheets of plastic wrap on a washable cutting board. Wash the cutting board with very hot soapy water or in the dishwasher.
Pour the oil into a glass-baking dish and add the spices and a generous amount of kosher salt and freshly ground pepper. Coat the chicken breasts in the spice rub, cover and place in the refrigerator for up to 24 hours before cooking.
Cooking Options:
Convection Broil - Place the chicken on a rimmed baking sheet.
Preheat the oven to Convection Broil at 500 degrees – this will only take 5-8 minutes. Cook the chicken for 8 minutes, turn and cook for another 8 minutes.
Turn the oven off and let the chicken rest for 2-3 minutes before removing.
Rest the chicken for another 5 minutes before cutting into thick (good for salad) or thin (better for sandwiches) diagonal slices.
Grill Method - Heat the grill on high for 10 – 12 minutes. Cook the chicken for 3-4 minutes, when it releases from the grill without sticking give it a quarter turn to get even grill marks and cook for another 3-4 minutes. Repeat the process on the other side, lower or turn off the heat and allow the chicken to cook through from the residual heat of the grill.
Grilled Chicken Panini
6 – basil leaves, finely chopped
1/3 - cup mayonnaise
8 – slices ciabatta or foccacia bread
2 – grilled chicken breasts, thinly sliced
8 – ¼” thick, grilled sweet onion rings
1 – grilled red pepper, skins and seeds removed
4 – slices provolone cheese
Stir the basil into the mayonnaise and spread a generous amount onto each slice of bread. Layer the chicken, red pepper, onions and provolone cheese onto four slices and top with the remaining slices. The sandwiches can be grilled on a flat griddle, a grill pan or on a BBQ set to low heat. They can also be crisped in the oven using Convection Bake at 350 degrees.
Grilled Chicken Quesadillas
4 – flour tortillas
½ - cup shredded chili Monterey Jack cheese
½ - cup shredded Queso Blanco or mozzarella cheese
1 – tablespoon mayonnaise
1 – grilled chicken breast, thinly sliced
½ - cup salsa fresca or your favorite bottled salsa
Mix the cheese together with the mayonnaise and spread over half of each quesadilla. Top with the slices of chicken breast and smear a little salsa over the chicken. Heat the quesadillas in a cast iron skillet or on a flat griddle for 4 minutes, turn and heat for another 3-4 minutes. Top with a little more salsa before serving.
Grilled Chicken Salad w/Mango and Avocado
2 – green onions, peeled and finely chopped
1 – avocado, cubed
1 – cup frozen mango chunks, defrosted
½ - cup olive oil
¼ - cup orange Muscat vinegar
2 – tablespoons orange juice
1 – package Spring Mix salad
2 – grilled chicken breasts, sliced
Combine the green onions together with the avocado and mango chunks. Combine the oil, vinegar and orange juice and season with salt and pepper, add a little of the dressing to the vegetable mix and gently toss to coat.
Toss the salad with the remaining vinaigrette and fold in the onions, avocado and mango. Arrange the chicken slices in a decorative pattern around the edges of a shallow serving dish or onto plates and top with the salad.
Spice Rubbed Chicken w/Tabouli Salad
Meal Preparation Tips
Plan to season the chicken pieces at least 6 hours and up to 24 hours before cooking and use disposable gloves to avoid staining your hands when tossing the chicken in the spice mixture. The tabouli salad is easy to put together however, the parsley needs to be very finely chopped; I find a mezzaluna chopper (ideal for mincing herbs) makes a quick chore of this process. This meal is delicious with fresh warm pita bread.
12 – chicken pieces, legs, thighs and wings
2 – tablespoons ground cumin
1 – teaspoon ground tumeric
1 – teaspoon smoked mild Spanish paprika
1 – teaspoon minced garlic
1 – teaspoon kosher salt
Freshly ground pepper
Combine the spices and toss with the chicken pieces.
Store in a glass baking dish or Ziploc bag until ready to use.
Cooking Options:
Convection Broil – Preheat the oven to Convection Broil at 450 degrees.
Pour 2 tablespoons of vegetable oil onto a large rimmed baking sheet and toss the chicken pieces in the oil to coat. Broil the chicken pieces for 6-8 minutes on each side until the skin is crispy. Then change the mode to Convection Roast at 350 degrees, and cook for another 10 minutes, this will allow the chicken to cook through without burning.
Grill - Heat the grill on high for 10 – 12 minutes. Cook the chicken for 3-4 minutes, when it releases from the grill without sticking give it a quarter turn to get even grill marks and cook for another 3-4 minutes. Repeat the process on the other side, lower or turn off the heat and allow the chicken to cook through from the residual heat of the grill.
Tabouli Salad
1 – cup bulgur
2 – cups water
1 – cup Italian parsley leaves, very finely minced
4 – green onions, finely chopped
3 – cloves garlic, finely chopped
1 – lemon, juice and zest
½ - cup fruity olive oil
Bring the two cups of water to a boil in a medium-sized saucepan, stir in the bulgur and cover the pan with a tight-fitting lid. Steam on very low heat for 15 minutes. Remove from the heat and fluff with a fork, cool before transferring to a large mixing bowl. Combine the chopped vegetables with the cooked bulgur and toss with the olive oil and lemon juice, sea salt and fresh pepper.
Next
|
|
