Marco Island Chicken Recipes

TROPICAL ISLAND CHICKEN

Steps:

• In a small bowl, combine first 10 ingredients. Set aside 1/3 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag. Add chicken; seal and turn to coat. Refrigerate 8 hours or overnight., Prepare grill for indirect heat, using a drip pan. Place chicken over drip pan; grill, covered, over indirect medium heat 45-60 minutes or until a thermometer reads 170°-175°, turning and basting frequently with reserved marinade during the last 20 minutes.

CHICKEN SAN MARCO

Steps:

• Mix together basil, parmesan and breadcrumbs, set aside.
• Pound out chicken breasts, coat with flour, dip in egg wash and then coat with parmesan mix.
• In a skillet on med heat, add a little oil and saute chicken until golden brown on both sides.
• To make sauce, saute the garlic in the butter on med heat for 1 min ( do not brown).
• Then add the heavy cream and reduce until thickens, add salt and pepper.

SEAFOOD-STUFFED POTATOES

Steps:

• Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 18-22 minutes or until tender, turning once. Let stand for 5 minutes or until cool enough to handle., Meanwhile, in a small skillet, saute onion and celery in butter until tender. Add garlic; cook 1 minute longer. Set aside., Cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells., In a small bowl, mash the pulp with sour cream. Stir in the crabmeat, milk, parsley, salt, pepper and reserved vegetable mixture. Spoon mixture into potato shells. Place on a baking sheet. Bake, uncovered, at 375° for 20-25 minutes or until heated through.

MARCO ISLAND CHICKEN

Steps:

• • Rinse chicken breasts, trim fat (leave skin on) and pat dry with paper towels, sprinkle with salt & pepper • Pull skin of each breast away from meat forming a pocket • Spread 1 TBSP at least of mustard over meat under the skin • Place two or three slices onion under the skin spread out over meat and mustard. Do the same with lime slices placing them over the onion slices. • Spread the skin back out over the breast and coat with more mustard. I used all 6 oz of mustard. • Place breast in glass or ceramic baking dish and add any remaining onion slices. Be sure to coat any onion slices with mustard. • Place in a pre-heated 375 degree oven and bake for 1 hour. Mustard with become golden brown, sugars will caramelize and will form a gooey coating! Note: Serve chicken with sautéed fresh vegetables, a salad and a light white wine (Sauvignon Blanc is great).