South Beach Chicken Recipes

SOUTH BEACH PARMESAN GARLIC CHICKEN

Steps:

• 1. Cut Chicken to make 12 pieces Mix cheese, garlic powder, and salad dressing mix
• 2. Moisten chicken with water; coat with cheese mixture
• 3. Bake at 400 degrees for 20 to 25 minutes or until chicken is cooked through

SOUTH BEACH BALSAMIC CHICKEN

Steps:

• Rinse the chicken and pat dry. Combine the rosemary, garlic, pepper, and salt in a small bowl and mix well. Place chicken in a large bowl. Drizzle with the oil, and rub with the spice mixture. Cover and refrigerate overnight.
• Preheat oven to 450. Spray a heavy roasting pan or iron skillet with cooking spray. Place chicken in pan and bake for 10 minute Turn chicken over. If drippings begin to stick to the pan, stir in 3-4 Tbs water or wine if using.
• Bake about 10 min til thermometer registers 160 and juices run clear. If the pan is dry, stir in another 1-2 Tbs of water or wine to loosen the drippings. Drizzle the vinegar over the chicken in the pan.
• Transfer the chicken to plates. Stir the liquid in the pan and drizzle over the chicken.

SOUTH BEACH BALSAMIC CHICKEN AND MUSHROOMS

Steps:

• 1. Clean mushrooms and slice in thick slices. Heat a little of the olive oil in heavy frying pan and saute mushrooms 4-5 minutes, until starting to slightly brown. While mushrooms brown,then pound chicken until it is about 3/8 inch thick. (Put chicken in a small, heavy duty ziploc bag and use a rolling pin or meat mallet to pound one chicken breast at a time.) Mix flour and poultry seasoning on a plate. Remove mushrooms from frying pan and put in small bowl. Add a bit more olive oil to pan and heat. Coat each chicken breast in a very thin layer of flour/poultry seasoning mixture, then add to pan. Saute over medium heat until quite brown on each side, about 6-7 minutes total. While chicken cooks, puree the garlic combine balsamic vinegar, Dijon, and garlic puree. When chicken is browned on both sides and done, remove from pan and put on serving plate. Add chicken stock to hot pan and deglaze, scraping browned bits off the bottom. Cook 1-2 minutes, until stock is slightly reduced. Add balsamic vinegar mixture, and mushrooms, cook 1-2 minutes more. Pour over chicken and serve immediately.

SOUTH BEACH CHICKEN SKILLET

Steps:

• Brush the entire bottom of a large nonstick skillet with the olive oil using a pastry brush.
• Cook the garlic for about a minute over a medium heat then add the chicken, stirring as required to cook all the sides of the chunks.
• Sprinkle the paprika, chili powder, garlic powder, and cayenne pepper over the chicken and stir to evenly coat.
• Add the onion and cook for a minute or two before adding all the peppers.
• Cook stirring occasionally until the peppers are tender and the chicken is done.
• Add salt and pepper to taste and stir well to mix.

SOUTH BEACH CHICKEN CACCIATORE

Steps:

• 1 Trim excess fat from chicken; season with salt and pepper. Heat 3 teaspoons of the oil in a large heavy saucepan or Dutch oven over medium-high heat. Brown chicken, 3 minutes per side; transfer to a plate. Reduce heat to medium; add mushrooms and 2 tablespoons of the broth. Cook 4 minutes, stirring often to prevent scorching; transfer to a plate. 2 Heat remaining 1 teaspoon of the oil in the same pan; add onion, celery, and bell pepper and cook, stirring, until softened, about 4 minutes. Add garlic, tomatoes, and oregano. Reduce heat to medium-low; cook 10 minutes, stirring frequently. 3 Return chicken and accumulated juices, mushrooms, and remaining 6 tablespoons of the broth to the pan, nestling chicken under vegetables. Bring to a simmer. Reduce heat until just simmering; cover and cook, about 6 minutes, until chicken is cooked through. Season with salt and pepper. Spoon juices over chicken before serving.