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  • Herb Seared Chicken Breast, Warm Zucchini Stew with Angel-Hair Pasta Recipe - Entrée | You're the Chef
    c garlic chopped fine 1 c Spanish onion sliced thin 1 c green peppers sliced thin 1 c Portobella mushrooms sliced 2 c zucchini diced medium 1 2 c sun dried tomatoes julienne 1 2 c fresh basil sliced thin 1 2 c water 1 tsp salt 1 tsp ground black pepper 1 lb angel hair pasta cooked according to manufacturer s directions Directions Part 1 Chicken prep procedure Completely combine or puree the herbs seasonings and oil Coat the chicken at least 1 2 hour before cooking Sear chicken in a sauté pan over medium heat on both sides Remove the chicken from the pan and finish cooking until the juices run clear at 350 on a baking sheet Part 2 Vegetable prep procedure In the same pan you cooked the chicken over medium heat add the pine nuts and the garlic and brown them lightly Add the onions and green peppers and cook until they are lightly browned Add the mushrooms and continue cooking until the mushrooms are soft Add the zucchini and sun dried tomatoes and continue cooking and tossing the vegetables until the zucchini is bright green Add the basil and water if you want the

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=279 (2016-02-13)
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  • Herb-Infused Roast Chicken Recipe - Entrée | You're the Chef
    water 1 4 c cornstarch Directions Procedure Thoroughly combine the herbs spices and oil in a small bowl Lift the skin of the chicken on the breast and pour some of the herb blend under the skin Rub it down the meat under the skin so that it comes in contact with the breast thigh and leg meat Pour the rest of the herb blend in the chicken and over the skin Place the chicken in a low sided roasting pan in a 375 F oven for 1 2 hour until the skin begins to brown Pour the water directly over the chicken and return it to the oven After 10 minutes baste the chicken by ladeling the hot cooking liquid over the chicken every 15 minutes for the next hour or until the internal temperature of the thickest part of the chicken at the wing joint is 165 F and the juices run clear Remove the chicken to the serving platter and allow it to rest for 15 minutes before carving You may continue to baste the chicken while it is resting Blend the cornstarch and water together until a smooth loose paste forms Pour all the cooking liquid

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=243 (2016-02-13)
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  • Pan-Fried Chicken Breast with Fontina Cheese and Fresh Sage Recipe - Entrée | You're the Chef
    2 Tbsp fresh sage leaves rough chopped 1 2 c fontina cheese shredded 1 c all purpose flour 1 Tbsp salt 1 Tbsp ground black pepper 3 each eggs 3 c breadcrumbs 1 4 c virgin olive oil 1 4 c salad oil Directions Procedure Lay the chicken breast on a flat work surface Place some of the sage and cheese on 1 2 of the chicken and fold the breast over the cheese to make a sandwich Coat all of the stuffed chicken breasts in the seasoned flour and then dip them one at a time into the egg mixture Using one of your hands remove the chicken from the egg mixture and let it drain briefly in your hand Lay the chicken into the bread crumbs and with your dry hand coat the breast completely with crumbs In a sauté pan over medium high heat heat the oil and when it begins to ripple add the chicken and brown it on both sides Place the chicken on a baking sheet and finish baking at 350 for about 10 minutes or until cheese begins to ooze from the chicken Remove the breast from the oven and allow to rest

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=296 (2016-02-13)
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  • Pesto Chicken Spirals Recipe - Entrée | You're the Chef
    bread crumbs plain Step 3 Broiling 2 Tbsp butter or margarine Directions Step 1 Chicken procedure Pound the chicken breasts until they are 1 4 inch thick Step 2 Crumb Mixture procedure Blend the parsley mustard Parmesan cheese garlic basil egg and breadcrumbs Spread the crumb mixture evenly over the chicken Roll up each breast from the short end Step 3 Skewers procedure Combine the egg and mustard Dip the

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=185 (2016-02-13)
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  • Roasted Duck with Rosemary and Orange Recipe - Entrée | You're the Chef
    Ingredients 1 each duck washed innards removed 1 Tbsp salt 2 tsp black pepper ground 1 each orange cut in half 2 each sprigs of fresh rosemary Directions Procedure Season the duck inside and out with the salt and pepper Squeeze the orange juice over the outside of the duck and put the halves into the cavity with the rosemary Roast on an oven rack at 425 F for 45

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=223 (2016-02-13)
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  • Rosemary Grilled Chicken Recipe - Entrée | You're the Chef
    fresh garlic 1 1 2 Tbsp dry mustard 1 tsp ground black pepper 1 Tbsp chopped rosemary dried 2 tsp fresh parsley chopped 1 each bay leaf Step 2 Chicken 6 each large skinless boneless chicken breasts butter flied thin Directions Step 1 Marinade procedure Mix all marinade ingredients together in a non reactive plastic bowl Step 2 Chicken procedure Place chicken in a 9x12 dish and pour marinade over

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=184 (2016-02-13)
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  • Sautéed Breast of Turkey with Tomato-Sausage Rice Recipe - Entrée | You're the Chef
    tsp fresh basil chopped fine 1 2 lb turkey breast cutlets pounded thin 1 2 tsp salt 1 2 tsp ground black pepper 1 2 c all purpose flour 1 4 c virgin olive oil 1 Tbsp fresh garlic chopped 1 2 c cooked hot Italian sausage diced 1 2 c scallions sliced 1 2 c red sweet bell peppers diced 2 c fresh baby spinach 2 c diced tomatoes 1 4 c fresh basil chopped 1 2 c water or turkey broth 4 c cooked white rice Directions Procedure Coat the turkey cutlets with the fresh herbs Combine the salt pepper and flour Dredge the turkey in the seasoned flour Over high heat in a large sauté pan add the oil and carefully lay in the turkey Brown the turkey cutlets on both sides and hold them in a warm oven Add the garlic and the sausage to the same pan and brown the sausage Add the scallions and peppers cooking until they are bright in color Add the spinach tomatoes basil and rice cooking until the mixture comes to a boil Serve the turkey over a bed of the tomato rice mixture Cooking Keys Fresh Garlic Fresh Garlic

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=276 (2016-02-13)
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  • Sautéed Chicken Breast Matthew Recipe - Entrée | You're the Chef
    to taste black pepper ground 1 4 c salad oil 1 4 c brandy optional 2 Tbsp scallions chopped 1 4 c tomato diced 1 4 c prosciutto ham thinly sliced and chopped 1 4 c white wine 1 2 c heavy cream 1 2 c fresh crabmeat or imitation crab 1 4 c parsley chopped Directions Procedure Flatten the chicken breasts by lightly pounding them with a meat mallet or heavy skillet while they are covered with plastic wrap Add the salt and pepper to the flour Dredge coat the chicken breasts with the flour Heat a sauté pan over high heat Add the oil When it just begins to smoke add the chicken breasts and cook for 1 minute on each side until they brown lightly Remove the sauté pan from the heat add the brandy return to the heat standing back allowing the brandy to ignite and burn off Remove the chicken breasts to a serving plate Reduce the heat to medium and add the scallions tomatoes and ham sautéing the ingredients for 1 minute Add the heavy cream and wine to the sauté pan Return to high heat and boil allowing the cream to evaporate and

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=200 (2016-02-13)
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