Jans Chicken Valencia Recipes

VALENCIA CHICKEN BREASTS

Valencia Chicken Breasts image

The Valencia region is home to the citrus-growing industry of Spain, & the Navel, Clementine & Mandarin orange varieties are among the best-known & most successful of its exports. Not surprisingly, CULINARIA SPAIN included this low-cal, low-fat, easy to fix & elegant chicken recipe to feature the cuisine of Valencia, Spain. Enjoy

Provided by twissis

Categories Poultry

Time 45m

Yield 4 Chicken breasts w/sauce, 4 serving(s)

Number Of Ingredients 11

Ingredients

4 boneless skinless chicken breasts
salt and pepper
4 tablespoons olive oil
2 carrots (sml dice)
1 onion (sml dice)
1 teaspoon sugar
3 oranges, juice of
1 lime, juice of
1/2 cup white wine
1 orange (rind & pith removed, sliced thinly in 8 slices & those slices halved)
2 tablespoons Grand Marnier (more or less per taste pref as opt add to Step 3 of prep)

Steps:

Season chicken breasts w/salt & pepper. Heat olive oil in a deep pan, fry chicken breasts on both sides till golden brown, remove from pan & set aside.
Brown the diced carrot & onion in the oil & meat juices. Add orange & lime juice, sugar & white wine. Reduce sauce slightly to intensify the flavors.
Transfer mixture to a blender, puree & season w/salt & pepper to taste (I would use my immersion blender for this step).
Return puree mixture to pan, place chicken breasts in the sauce w/any juice accumulated while set aside & gently simmer for 10 min (covered). Serve immediately as per the following note.
TO SERVE: Plate ea chicken breast. Make 4 diagonally angled cuts from side-to-side to create 5 slightly fanned medallions, but do not cut all the way through the breast. Place a halved orange slice in ea of the slits. Stir puree sauce, ladle a bit over the length of ea breast & the rest equally along both sides of the chicken breast.

Nutrition Facts : Calories 352.7, Fat 16.8, SaturatedFat 2.6, Cholesterol 75.5, Sodium 161.6, Carbohydrate 18.8, Fiber 2.3, Sugar 12.6, Protein 26.5

JAN'S ROASTED CHICKEN

Jan's Roasted Chicken image

Make and share this Jan's Roasted Chicken recipe from Food.com.

Provided by Barenakedchef

Categories Whole Chicken

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 whole chicken
3 tablespoons olive oil, divided
3 garlic cloves
1 teaspoon salt
1 tablespoon fresh coarse ground black pepper
3 sprigs fresh rosemary
1 lemon, quartered

Steps:

Rub chicken and cavities with 2 tablespoons olive oil, garlic cloves, salt, and pepper.
Tuck chicken wings under; tie legs together with string, if desired. Pour remaining 1 tablespoon oil into a large cast-iron skillet; place chicken, breast side up, in skillet.
Place 1 rosemary sprig and 2 lemon quarters into neck cavity of chicken; repeat in lower cavity. Place remaining rosemary sprig underneath skin.
Bake at 450° for 30 minutes; reduce heat to 350°, and bake 1 hour. Serve with Jan's Roasted Potatoes.

Nutrition Facts : Calories 823.7, Fat 63.2, SaturatedFat 16.6, Cholesterol 243.8, Sodium 810.6, Carbohydrate 4.7, Fiber 1.7, Protein 57.9

JAN'S CHICKEN VALENCIA

Jan's Chicken Valencia image

Make and share this Jan's Chicken Valencia recipe from Food.com.

Provided by JRuiz

Categories Chicken Breast

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

6 boneless chicken breasts
2/3 cup raisins (light and dark)
2 tablespoons brandy
2 tablespoons butter, melted
1/4 cup grated orange peel
1/2 cup chopped ham
1/2 cup breadcrumbs
1 tablespoon parsley
salt
Crisco cooking oil
2 tablespoons flour
1/2 teaspoon garlic salt
1 teaspoon paprika
1/2 cup orange juice
1 cup chicken broth
1 tablespoon instant onion flakes
1 stick cinnamon

Steps:

Reserve 1/2 of the raisins for the sauce.
Mallot down the breasts to make even.
Stuff chicken breasts with above combined ingredients.
Secure with skewers.
Combine the coating ingredients and dredge the stuffed chicken breast into the mixture.
Brown in oil, and drain off the excess oil.
Combine the sauce ingredients, not included the raisins.
Cover the chicken with the sauce and simmer for 40 minutes or until tender.
Add remaining raising and thicken the sauce with corn starch if desired.

Nutrition Facts : Calories 414, Fat 18.2, SaturatedFat 6.5, Cholesterol 103, Sodium 314.5, Carbohydrate 25.5, Fiber 1.8, Sugar 12.3, Protein 33.4

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