Agave Sweet And Savory Chicken In Parchment Recipes

AGAVE GLAZED CHICKEN

Steps:

• Stir together 1/2 cup soy sauce, onion, garlic, oil and ginger root. Place chicken in plastic bag and place in a bowl. Pour soy sauce over chicken and close bag. Chill for 3 hours, turning chicken occasionally to distribute marinade. Drain. Skewer chicken neck skin to back. Tie legs to tail twist wing tips under back. Place chicken breast side up on rack in shallow roasting pan. Roast in 375°F oven for 1-1/2 hours or until drumstick moves easily. Mix 1/4 cup agave with 2 tablespoons soy sauce. Baste chicken with agave-soy mixture during last 15 minutes roasting time.

CHICKEN BREASTS WITH SPICY AGAVE-ORANGE GLAZE

Steps:

• In small bowl, combine agave with juice concentrate, orange zest, garlic, salt and red pepper flakes. Rinse chicken with cold water and pat dry. Season lightly with salt. In large non-stick skillet, heat margarine and oil over medium-high heat. Add chicken and cook about 4 minutes, until seared. Turn chicken cook another 4 minutes until just cooked through. Pour agave mixture over chicken and cook, turning chicken to coat as sauce begins to thicken, about 2 minutes. Serve chicken breasts with agave-orange glaze spooned over the top.

AGAVE SWEET AND SAVORY CHICKEN IN PARCHMENT

Steps:

• Combine mayonnaise, agave, soy sauce, sesame oil, vinegar and pepper flakes mix well and set aside. Combine vegetables set aside. Cut each sheet of parchment paper* into heart shaped piece about 11 inches long by 14 inches wide. For each serving packet, spoon 2 Tablespoons mayonnaise mixture onto one side of parchment paper heart. Arrange 1/4 of noodles over mayonnaise mixture. Layer 1/4 of vegetable mixture over noodles drizzle with 2 Tablespoons mayonnaise mixture. Arrange 1 chicken breast half over vegetables drizzle with 1 Tablespoon mayonnaise mixture. Top with 2 red pepper slices. Fold other half of parchment over layers and crimp edges to seal place on baking sheet. Repeat with remaining packets. Bake at 350°F 30 minutes or until juices run clear and chicken is no longer pink in center. Serve in parchment.* Aluminum foil can be substituted for parchment paper for conventional oven directions. To Microwave: Place packets** on microwave-safe tray or plate with thickest edges to outside. Microwave at HIGH (100%) 15 to 20 minutes or until chicken is thoroughly cooked.**Waxed paper can be substituted for parchment paper for the microwave directions.

AGAVE FRIED CHICKEN

Steps:

• Coat chicken with agave set aside. Combine buttermilk baking mix, mustard, paprika, salt and pepper in a shallow dish dredge chicken in mixture. Heat 1/2 inch oil to 375°F in a 12-inch skillet over medium heat. Carefully place chicken in hot oil and cook about 5 minutes or until underside of chicken is golden turn chicken pieces and cook about 5 minutes, turning as needed. Reduce heat to low and cook 15 to 20 minutes more or until juices run clear. Remove chicken drain on paper towels.TIP: Chicken can be browned in hot oil, placed on baking sheet and baked at 350°F for 25 to 35 minutes or until chicken juices run clear.

AGAVE SWEET AND SAVORY CHICKEN IN PARCHMENT

Steps:

• Combine mayonnaise, agave, soy sauce, sesame oil, vinegar and pepper flakes mix well and set aside. Combine vegetables set aside. Cut each sheet of parchment paper (or aluminum foil for conventional oven) into heart shaped piece about 11 inches long by 14 inches wide. For each serving packet, spoon 2 tablespoons mayonnaise mixture onto one side of parchment paper heart. Arrange 1/4 of noodles over mayonnaise mixture. Layer 1/4 of vegetable mixture over noodles drizzle with 2 tablespoons mayonnaise mixture. Arrange 1 chicken breast half over vegetables drizzle with 1 tablespoon mayonnaise mixture. Top with 2 red pepper slices. Fold other half of parchment over layers and crimp edges to seal place on baking sheet. Repeat with remaining packets. Bake at 350°F for 30 minutes or until juices run clear and chicken is no longer pink in center. Serve in parchment.TO MICROWAVE: Place packets (parchment paper or waxed paper) on microwave-safe tray or plate with thickest edges to outside. Microwave at high (100%) for 15 to 20 minutes or until chicken is thoroughly cooked.