Chicken 1 2 3 Recipes

SUNNY'S EASY 1-2-3 SPICE-RUBBED CHICKEN WITH CITRUS-HONEY GLAZE

Steps:

• For the chicken: Pat the chicken dry. With your hands, coat the chicken entirely with Sunny's 1-2-3 Spice Rub. Place in a plastic bag, press out the air, seal and refrigerate for at least 6 and up to 24 hours.
• Remove the chicken from the bag, place in one layer on a baking sheet or tray and refrigerate, uncovered, for at least 2 hours and up to 6 hours.
• Rest the chicken at room temperature for 2 hours. This is an important step, so you begin cooking the chicken when it is at room temperature. This allows the chicken to cook evenly throughout.
• Preheat a grill or oven to 350 degrees F.
• Place the chicken over the indirect heat of the grill and close the lid. If using the oven, put the chicken on a baking sheet lined with parchment or nonstick aluminum foil and place on the center oven rack. Cook for 30 minutes.
• For the glaze: In a small bowl, whisk together the juice, honey and chili flakes if using.
• Open the grill or remove the chicken from the oven and brush each piece liberally with the glaze. Quickly close the grill lid or return the chicken to the oven and cook until done and the chicken juices run clear, about 15 more minutes. Allow the chicken to rest, tented with aluminum foil, until the internal temperature registers 165 degrees F.
• In a bowl, mix together the cumin, paprika, pepper, chili powder and salt. Store in an airtight container in a cool, dark place.

1-2-3 CHICKEN SUPPER

Steps:

• In a large skillet heat 2 tablespoons of the olive oil on medium high heat.
• Add the chicken and cook, turning, until golden on both sides and white throughout, about 10 minutes.
• Remove to a plate.
• Add the vegetable to the pan.
• Cover and reduce the heat to medium.
• Steam the vegetable about 10 to 15 minutes, or until thawed and hot.
• Add the remaining 4 tablespoons of olive oil to the skillet along with the hot sauce.
• Cook, stirring often, until hot, about 2 minutes.
• Return the chicken to the pan to heat through.

CHICKEN 1-2-3

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Wash chicken and pat dry. Place in baking pan and top with cheese slices.
• Pour marinara sauce over chicken; cover pan with foil.
• Bake 30 minutes. Remove foil and bake an additional 10 minutes.
• Spoon pan juices over chicken and serve.

1-2-3 CHICKEN VEGETABLE RICE

Steps:

• Whisk the Dijon mustard, honey, lemon juice, garlic and hot pepper sauce until smooth; whisk in the chicken stock. Combine the vegetables, chicken and stock mixture in large nonstick skillet set over medium-high heat; bring to boil. Simmer for 5 minutes or until the vegetables are heated through.
• Stir in the rice and return mixture to a boil. Remove from heat.
• Cover and let stand for 10 minutes. Stir in the green onion.

1-2-3 CREAMY CHICKEN POT PIE

Steps:

• Heat oven to 425°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In large bowl, mix chicken, frozen vegetables and Alfredo sauce until well mixed. Spoon into baking dish.
• Place pastry sheet on top of chicken mixture, or use cookie cutter to cut pastry into shapes before placing on top of chicken mixture.
• Bake 20 to 25 minutes or until pastry is golden brown.

1-2-3 QUICK CHICKEN ALFREDO

Steps:

• 1. Boil water as directed on pasta package, cook as directed.
• 2. While water is coming to a boil and pasta is cooking, wash and cut up chicken into strips. Add a bit of olive oil to skillet. Fry the chicken strips. Add the Alfredo sauce and the milk. Stir together well. Simmer on low with lid on, for about 5 minutes while you are waiting for the pasta to finish cooking.
• 3. When pasta is done, drain, rinse, drain again and put back in pot. Add the Alfredo mixture and gently toss together. Serve with garlic bread and a salad.