Treasurechestchickenandpasta Recipes

TREASURE ISLAND CHICKEN

Treasure Island Chicken image

A sweet and tangy chicken with sauce left over to use as a gravy. Love to serve this with rice and peas and cover the chicken and rice with the sauce before serving. Got this recipe from Mom.

Provided by Bow8651

Categories Chicken Breast

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

3 lbs chicken breasts, and legs
4 tablespoons butter
3 tablespoons flour
3 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon dry mustard
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1 1/2 cups orange juice

Steps:

Remove skin from chicken breasts and legs. Place chicken in baking dish bone side up. Amount of chicken you can cook depends on the size of your baking dish. 2 QT dish can make just over 3 lbs, which should be enough to serve 6.
Bake chicken at 350 degrees for 30 minutes.
After chicken has cooked for about 20 minutes, melt butter in saucepan. Once melted, stir in remaining ingredients. Cook over medium heat and stir sauce until thickened.
Remove chicken from oven and dish. Drain fat and wipe down dish. Place chicken back in dish bone side down. Cover with sauce and bake at 350 degrees for another 30 minutes.
Remove chicken from oven and dish. Drain sauce from dish into gravy boat. As stated, love to serve with rice and peas, but that all open to interpretation. Cover chicken and rice with sauce at will before serving. Then get down to enjoying the tasty goodness.

TREASURE CHICKEN

Treasure Chicken image

Make and share this Treasure Chicken recipe from Food.com.

Provided by peppermintkitty

Categories Chicken

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

4 whole chicken breasts
1/4-1/2 cup butter (or margarine)
3 tablespoons plain flour
3 tablespoons sugar
1/2 teaspoon salt (optional)
1/2 teaspoon cinnamon
1/8 teaspoon ginger
1 1/2 cups orange juice

Steps:

Place the 4 chicken breasts skin side up in a greased shallow "stove to table" baking dish.
Brush with melted butter (or margarine).
Bake in a preheated 375°F degrees oven for 30 minutes.
Meanwhile, melt 1/2 stick of butter (or margarine).
Combine the flour, sugar, salt, cinnamon and ginger in a small bowl, mix, and add to butter.
Stirring constantly, add them orange juice.
Cook slowly until thick and smooth.
Pour over chicken and bake 40 minutes longer.

TREASURE CHEST CHICKEN BREASTS

Treasure Chest Chicken Breasts image

No booty here... all breasts! This island gem's treasure is the bounty of roasted vegetables and fruit that accompany the Caribbean soaked chicken. A simple and delicious one-dish meal with little clean up!

Provided by NcMysteryShopper

Categories One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 22

Ingredients

2 sweet potatoes, peeled and cut into 1 - 1 1/2-inch chunks
2 cups butternut squash, peeled and cut into 3/4-inch dice
2 plantains, cut into 2 chunks
1 onion, quartered
2 medium red bell peppers, cut into 1 pieces
1 medium yellow bell pepper, cut into 1 pieces
3 lbs chicken breasts (bone-in) or 4 boneless skinless chicken breasts
1 medium onion, finely chopped
3 scallions, including green tops chopped
1 teaspoon ginger, grated
5 -6 garlic cloves, chopped
1 teaspoon ground allspice
1 1/2 teaspoons dried thyme
1/2 scotch bonnet peppers, chopped (you like a little zip) or 1 teaspoon cayenne (you have children)
1/2 teaspoon fresh ground black pepper
1 teaspoon salt
1 teaspoon grated nutmeg
2 tablespoons brown sugar
2 tablespoons vinegar (balsamic)
1/4 cup vegetable oil or 1/4 cup olive oil
1 small orange, juice of
1 lime, juice of

Steps:

Preheat the oven to 400 degrees.
Mix all marinade ingredients in a large zip lock or large container with lid.
Make 3 or 4 deep slashes in each chicken breast.
Add all the remaining ingredients (the veggies, fruit and chicken) to the container with marinade and toss to coat evenly. Put contents into large baking pan reserving as much of the marinade as possible and arrange the chicken so that is on top. Rub the remaining marinade all over the chicken and into the slashes.
Place in oven on an upper rack. After 40 minutes for bone-in chicken and 30 minutes for boneless chicken check to see if the chicken is no longer pink. If your vegetables are cut into larger chunks make sure they do not need additional cooking time at this point. If so, remove chicken and keep warm and return veggies to the oven.
For a crisp skin turn broiler on for 5 minutes before removing from oven.

Nutrition Facts : Calories 1017.9, Fat 46.4, SaturatedFat 11.2, Cholesterol 217.9, Sodium 849.3, Carbohydrate 77.4, Fiber 9.9, Sugar 32.8, Protein 76.6

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