Poultry Essentials Chicken On Butter Lettuce Recipes

STICKY GLAZED CHICKEN THIGHS IN BUTTER LETTUCE

Steps:

• Put the orange juice, ketchup, brown sugar, vinegar, Worcestershire sauce and red pepper flakes in a medium saucepan, and bring to a boil over high heat. Reduce the heat to low and simmer, stirring occasionally, until thick, about 15 minutes. Keep about 1/2 cup warm for serving and set aside the rest for glazing.
• Preheat the grill to high heat. Brush the chicken with oil on both sides and sprinkle with salt and pepper. Grill smooth-side down, covered, until lightly charred, 3 to 4 minutes. Flip and brush generously with the glaze. Cook, covered, until charred and the thighs are just cooked through, another 3 to 4 minutes. Flip again, glaze, and cook uncovered about 1 minute. Remove the chicken to a cutting board, sprinkle with the chives if using, and rest the chicken for a few minutes.
• Slice the chicken into thin strips. Serve with butter lettuce leaves for wraps and the reserved glaze on the side.

POULTRY ESSENTIALS: CHICKEN ON BUTTER LETTUCE

Steps:

• PREP/PREPARE
• You will need a medium sauté pan to make this recipe.
• Dressing By all means choose a nice dressing that makes your tastebuds happy. If you want to make your own, here are a few ideas: https://www.justapinch.com/recipes/sauce-spread/dressing/salad-essentials-andy-s-secret-dressing.html https://www.justapinch.com/recipes/sauce-spread/dressing/dressing-essentials-rumbustious-russian-dressing.html https://www.justapinch.com/recipes/sauce-spread/dressing/dressing-essentials-rumbustious-russian-dressing.html https://www.justapinch.com/recipes/sauce-spread/sauce-spread-other-sauce-spread/pardon-my-french-dressing-with-a-twist.html As you can see, I like homemade dressing :-)
• Lettuce I like butter lettuce for this recipe because it has a slightly bitter taste that goes along with the other ingredients; however, do not run out and purchase some. Use what you have, I am sure it will be excellent.
• Gather your ingredients (mise en place).
• If the chicken breast is thick, you can use a sharp knife and cut in in half latterly.
• Sprinkle the chicken with a bit of salt and pepper.
• Add the oil and butter to a sauté pan over medium heat.
• After the butter melts, give the pan a swirl to mix the oil with the butter and toss in the chicken breast.
• Let cook for 4 - 5 minutes until it self-releases, then turn over and cook another 4 - 5 minutes, or until cooked through (no pink).
• Remove chicken from the pan, dice, then return to the pan, and let the residual heat keep it warm while you assemble the dish.
• The chicken should not be hot (it will only wilt the lettuce) it should be warm, or even room temperature.
• Add a bed of butter lettuce, or whatever lettuce you have handy on a plate, sprinkle on half the diced tomato, add half the chicken, then drizzle on the dressing. Add some chopped peanuts and/or crushed potato chips, if using (I used both).
• If you are making two, repeat the assembly process. If you are only making one, wrap and store the other chicken in the fridge or freezer until needed.
• PLATE/PRESENT
• Served while the chicken is still nice and warm (although this dish can be served at room temperature). Enjoy.
• Keep the faith, and keep cooking.

POULTRY ESSENTIALS: EASY PEASY CHICKEN SALAD

Steps:

• 1. PREP/PREPARE
• 2. Gather your Ingredients (mise en place).
• 3. Cut the chicken breast into bitesize pieces, and sprinkle with a bit of salt and pepper.
• 4. Add the butter and oil to a sauté pan, over medium heat.
• 5. When the butter has melted, give the pan a swirl, and add the chicken.
• 6. Slowly cook until the pink is gone from the chicken, and the juices run clear, about 6 - 8 minutes
• 7. Remove from pan, and reserve on paper towels.
• 8. Add the lemon juice, mayonnaise, mustard, and hot sauce to a bowl, and thoroughly mix. Add the chicken, and toss to combine.
• 9. Chef's Note: Do a final tasting for proper seasoning.
• 10. Chef's Tip: The chicken salad will last 2 days, if covered and refrigerated.
• 11. PLATE/PRESENT
• 12. Serve on a bed of lettuce, or make a yummy sandwich. Enjoy.
• 13. Keep the faith, and keep cooking.

TYLER FLORENCE'S ROAST CHICKEN WITH WILTED BUTTER LETTUCE AND PEAS

Steps:

• Prepare the chicken: Preheat the oven to 350 degrees. Season the chicken cavity with plenty of salt and pepper; stuff the lemon halves, garlic, thyme and bay leaves inside. Tie the legs together with kitchen twine. Drizzle the skin with olive oil and rub all over; season with plenty of salt and pepper. Place the chicken breast-side up in a roasting pan; roast for 1 hour, or until an instant-read thermometer inserted into the thigh registers 165 degrees. Let rest for 15 minutes before carving.
• Meanwhile, prepare the lettuce and peas: Combine the wine, red onion, bay leaf, peppercorns and a pinch of salt in a saucepan; simmer over medium heat until the mixture is syrupy and just coats the bottom of the pan. Whisk in the butter cubes, a few at a time, to thicken the sauce and give it a shine. Season with salt and pepper and keep warm. (Remove the peppercorns and bay leaf before serving.)
• Place the peas in a small pot of salted boiling water until heated through; drain. Toss the peas, lettuce and beurre blanc (warm butter sauce) in a bowl until the lettuce wilts slightly. Serve with the chicken.