woowman: 2 Chicken Delights

Nov 4, 2010

Coconut Chicken and Rice

Serves 8| Hands-On Time: 20m | Total Time: 1hr 05m

Heat oven to 325° F. Lightly coat a 13-by-9-inch baking dish with vegetable cooking spray. Sprinkle the chicken breasts with the garlic, cayenne, and lime zest; set aside.
Place the rice in the baking dish. Combine the chicken stock, coconut milk, cilantro, salt, and lime juice and pour onto the rice. Arrange the chicken on top of the rice. Cover with foil and bake 25 to 30 minutes or until the rice is tender and the chicken is cooked through.
Remove the foil, sprinkle the coconut on top, and cook 5 minutes more or until the coconut is browned.

Chicken With Parmesan, Garlic, and Herb Crust

Serves 4| Hands-On Time: 10m | Total Time: 35m

1 garlic clove, peeled
1/4 cup fresh flat-leaf parsley leaves
2 slices whole-wheat bread
1/4 cup grated Parmesan (1 ounce)
2 tablespoons olive oil
1/4 teaspoon kosher salt
freshly ground black pepper
4 skinless, boneless chicken-breast halves, 2 pork tenderloins, halved (1 1/2 to 2 pounds total), or 1 1/2 pounds skinless salmon fillet (4 pieces)
4 teaspoons Dijon mustard

Heat oven to 400º F.
Lightly coat a medium baking dish with vegetable cooking spray.
Mince the garlic in a food processor, then add the parsley and pulse until combined, about 15 seconds. Add the bread, Parmesan, oil, salt, and a few grinds of black pepper. Pulse until well combined.
Arrange the meat or fish in the baking dish. Spread with the mustard, then pat the crumbs on top.
Bake until cooked through, 20 to 25 minutes for the chicken, 30 minutes for the pork, or 20 minutes for the salmon. Divide among 4 plates and season with salt and pepper to taste.

woowman