March 19th is National Poultry DayTo clebrate here are several recipes for you to incorporate into your at home cooking cycle that offers a mix of baking, roasting, grilling, and braising.
Can you name the top three types of poultry consumed in the United States?
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Roasted Lemon Chicken
Yield: 2 Servings
2 bone-in chicken breast halves, skin removed
2 teaspoons Dijon mustard
1/2 teaspoon grated lemon peel
1 garlic clove, minced
1/4 cup fresh rye or whole wheat bread crumbs*
1/2 teaspoon paprika, preferably smoked
1. Heat oven to 400°F. Place chicken on small foil-lined rimmed baking sheet. Combine mustard, lemon peel and garlic; spread over top of chicken. Pat bread crumbs over mustard mixture; sprinkle with paprika.
2. Bake 25 to 35 minutes or until chicken is no longer pink in center.
TIP *To make fresh bread crumbs, tear day-old bread into pieces; place in food processor. Pulse 30 to 60 seconds or until coarse crumbs form. One bread slice yields about 3/4 cup crumbs.
Roasting the chicken at a high temperature keeps it moist and juicy while allowing the bread crumb coating to crisp and brown.
PER SERVING: 175 calories, 4.5 g total fat (1 g saturated fat), 28 g protein, 3.5 g carbohydrate, 75 mg cholesterol, 220 mg sodium, 1 g fiber
Turkey Osso Bucco
Turkey has lots a flavor and great texture. Turkey thighs braised with vegetables and herbs makes this dish
worth every moment of waiting for as its aromas tease you.
Pri Pri Chicken Wings
With spring just hours away there is no excuse not to start grilling. Try these wings as an appetizer or the main event.
These wings would go great with a broccoli slaw.
Nutty Coconut Chicken
This Chicken dish is saturated in sweet coconut, almond and walnut flavor.
Served on a bed of vegetable basmati rice pilaf or tossed into a apple spinach salad, the crunch of this pan-fried chicken
will add a heavenly texture.