Featured Cookbook

ORDER/INFO

1. Zesty Chicken with Corn Salsa

2. Buttermilk-Battered Chicken

3. Barbecue Chicken and Cheddar Calzones

Book Description

Favorite Recipes Made Easy for Today's Lifestyle When time's a-tickin'--serve some chicken! Wrap It! Luscious plum sauce and mandarin oranges make Asian Chicken Roll-Ups anything but ordinary. Innovative Barbecue Chicken and Cheddar Calzones are a cinch to prepare. Bake It! Parmesan Chicken Schnitzel makes a great last-minute dinner, while hot-from-the-oven Portobello Pasta Bake spells comfort food for the new millennium. Saute It! No time to spare? Save the day with Zesty Chicken with Corn Salsa. Or, to delight the kids--and the kid in you--there's yummy Basil Marinara Chicken and Pasta. Like all of Rodale's New Classics, Beat the Clock Chicken uses simple ingredients, timesaving techniques, and fresh flavor twists to prove that a little time in the kitchen can be delicious and downright fun for the whole family.

... (more)

Beat the Clock Chicken

Authors: Anne Egan

Date: May 2001

ISBN: 1579543960

Publisher: Rodale Press

Paperback

ORDER/INFO

These calzones are really quite easy to put together, and they’re great as an on-the-go lunch. You can experiment with the flavor by trying different varieties of barbecue sauce.

• 2/3 cup unbleached all-purpose flour

• 1 teaspoon salt

• 1 teaspoon dried thyme

• 1/2 teaspoon paprika

• 1 cup buttermilk

• 2 tablespoons olive or vegetable oil

• 2 tablespoons Dijon mustard

• 6 bone-in chicken breast halves, skinned

1. Preheat the oven to 375 degrees F. Coat a baking sheet with cooking spray. Sprinkle with the cornmeal.




2. Coat a medium nonstick skillet with cooking spray and set over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes, or until soft. Add the chicken and barbecue sauce and toss to coat




3. Turn the dough out onto a lightly floured work surface. Divide the dough into 4 equal pieces. Roll 1 piece of dough into a 7-inch circle. Place 1⁄4 of the chicken mixture on 1 side of the circle, spreading to within 1-inch of the edge. Sprinkle with 1⁄4 cup of the cheese. Brush the edges of the crust with some of the egg mixture. Fold the circle in half. Pinch the edges to seal. Repeat with the remaining dough and filling to make a total of 4 calzones.




4. Place on the prepared baking sheet. Brush the calzones with the remaining egg mixture. With a sharp knife, make 3 small slashes in the top of each calzone.




5. Bake for 20 minutes, or until the crusts are golden brown. To serve, cut each calzone in half.

Per serving calories: 357, 24 g protein, 51 g carbohydrates, 5 g fat, 39 mg cholesterol, 3 g fiber, 673 mg sodium

More From This Book:

1. Zesty Chicken with Corn Salsa

2. Buttermilk-Battered Chicken

3. Barbecue Chicken and Cheddar Calzones

Home - Request a Recipe - Index - Women for Women International - Kiva.org - Hunger Relief - Organ Donation  

Copyright 1995 - 2009 The Kitchen Link, Inc. All Rights Reserved

http://www.recipelink.com - Privacy  - Contact