PAN FRIED CHICKEN BREAST with Oregano Garlic Butter

1 garlic clove
1/4 teaspoon salt
5 tablespoons unsalted butter, softened
1 tablespoon chopped fresh oregano
1/4 teaspoon dried hot red pepper flakes
4 chicken breast halves with skin and bones (2 to 2 1/4 lb)
1 tablespoon olive oil


Mince garlic and mash to a paste with salt using a large heavy knife.
Mash together butter, oregano, red pepper flakes, and garlic paste with a fork until well blended.
Pat chicken dry. Cut a 2-inch-long pocket horizontally in side of each chicken breast half and fill each pocket with 2 teaspoons oregano garlic butter. Season chicken with salt and pepper.
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook chicken, skin sides down, uncovered, until well browned, 8 to 10 minutes. Turn chicken over and cover skillet, then cook until chicken is just cooked through, about 10 minutes more. Spread remaining oregano garlic butter over skin of chicken.


Read More http://www.epicurious.com/recipes/food/views/Panfried-Chicken-Breasts-with-Oregano-Garlic-Butter-108172#ixzz0lyFA6yfF

JERK CHICKEN

Active Time: 5 Minutes
Total Time: 1 Hour 5 Minutes
Yield: Serves 4
Jamaicans love this sweet-and-spicy rub on both chicken and meat. Our rub is a little less fiery than the traditional version, but if you'd like to kick the heat up a notch, just add more cayenne pepper.
RECIPE INGREDIENTS
3 scallions including green tops, chopped
2 cloves garlic, chopped
1 tablespoon ground allspice
1 tablespoon dried thyme
1 teaspoon cayenne
1/2 teaspoon fresh-ground black pepper
1 1/4 teaspoons salt
1 teaspoon grated nutmeg
2 tablespoons brown sugar
1/4 teaspoon vinegar
1/4 cup cooking oil
4 whole chicken legs

DIRECTIONS
In a food processor or blender, puree all the ingredients except the chicken legs. Put the chicken in a large roasting pan and coat with the pureed mixture. Let the chicken marinate for about 30 minutes.

Heat the oven to 450 degrees F.

Cook the chicken legs in the upper third of the oven for 15 minutes. Turn the legs over and cook until just done, about 15 minutes longer.

Menu Suggestions

Corn bread, rice and beans (or just plain rice), or corn on the cob would all taste great with this highly spiced chicken. Fried plantains are another appropriate accompaniment.

Test-Kitchen Tip

The longer you can marinate the chicken legs, the more the flavor will penetrate the meat. We've suggested thirty minutes, but you can marinate the chicken for up to twenty-four hours.

MEAT RUB... Great on Pork

I know this isn't the cookie recipe you may have been hoping for - but trust me - it's coming tomorrow!!! AND it's going to be good - I am feverishly making cookies right now and boy do they smell good - I think I found a winner to post tomorrow, but I want to taste the baked final product to let you know for sure. AND this is my own personal recipe I just created! I got some ideas from the show I mentioned to you all and just gave it my best shot - I think you will love it! I want to see your cookie recipes too - so please post away! Thanks, Chef Mama Mimi :)

Great Rub for Carolina Pulled Pork
INGREDIENTS:
2 tablespoons sea salt (note sea salt has less sodium then regular salt)
2 tablespoons sugar, white granulated or a dark brown, for a different flavor
2 tablespoons brown sugar
2-3 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons freshly ground black pepper
1 tablespoon cayenne pepper
1/4 cup paprika (or use smoked paprika, or ½ and 1/2) - to achieve a smoky flavor depth

PREPARATION:
Combine all ingredients in a small bowl and mix well; use as a dry rub on beef, chicken, lamb or pork.
Also another great gift giving rub idea! ☺ Enjoy! Remember these rubs have a shelf life of about 6 months.

Double Recipe Day

Sorry I didn't post for a couple of days - today's my BIRTHDAY, SO LET'S CELEBRATE ... with a couple of scrumptious recipe ideas to try. Please note all recipes on the blog are taste tested personally by our finnicky family!!! So you can rest assured the recipe has been checked out! :)

Ranch Chicken Loaf
If ground chicken isn't available in your grocer's meat case, ask to have some chicken ground; they'll happily do that for you.
INGREDIENTS
2 eggs, beaten
3/4 cup ranch-flavored tortilla chip crumbs
3 Tbsp. salsa, or 1 Tbsp salsa juices, if do not care for onion/tomatoe/cilantro
2 Tbsp. ranch-flavored salad dressing
1 tsp. chili powder
1/2 tsp. cumin
1 lb. ground chicken
Optional – add some chopped flat leaf parsley (great way to sneak in some veggies, plus adds great flavor)
PREPARATION:
Preheat the oven to 350 degrees F. In a large bowl, mix together the eggs, tortilla chip crumbs, salsa, salad dressing, chili powder, and cumin. Add chicken and mix gently but thoroughly. Shape into loaf on slotted baking pan or broiler pan.
Bake at 350 degrees F for 1 hour, until internal temperature registers 175 degrees F. Cover with foil and let stand for 10 minutes. Slice and serve with sour cream and more salsa. Inspired by or directly from Rachel Ray show.

AWESOME CHICKEN BBQ
(Talk about another great gift idea – bottle your own bbq sauces!)
1 cup ketchup
1/4 cup packed dark brown sugar
2 Tbsp orange juice
1 tsp Worcestershire sauce
1 tsp liquid smoke
1/2 tsp dry mustard powder
1/4 tsp cayenne pepper
1 (3 1/2-pound) chicken, cut into 8 pieces, or use boneless chicken breasts,
but cook time may be less.
1. Preheat oven to 375°F OR prepare a grill (brush lightly with oil).
2. In a large bowl, stir together all ingredients except the chicken. Reserve 1/3 cup of the barbecue sauce; set aside. Add the chicken to the remaining sauce in the bowl, turning to coat.
3. (covered, if grilling) for 40 to 45 minutes or until cooked through, basting with the reserved 1/3 cup sauce after 20 minutes. Inspired by or directly from Paula Deen's Sons collection.