RED LOBSTER CHICKEN STRIPS RECIPES

TOP SECRET RECIPES | BJ'S RESTAURANT AND BREWHOUSE ...

Top Secret Recipes | BJ's Restaurant and Brewhouse ... image

Menu Description: "Our marinated chicken breast coated with Parmesan cheese and crunchy panko breadcrumbs, lightly pounded and pan fried to a golden brown. Served with white cheddar mashed potatoes and steamed broccoli and topped with a lemon Chardonnay butter sauce, sun-dried tomatoes, fresh basil and Parmesan cheese." This re-creation lays out a great way to prepare that 4-pack of chicken breasts you dropped into your shopping cart. While you're at the market, head down the aisle where the Asian foods are parked and pick up some Japanese breadcrumbs, also called "panko" breadcrumbs. Combining these coarse breadcrumbs with shredded Parmesan cheese makes a crispy breading for the chicken that doesn't even need a sauce to taste good. Still, the lemony Chardonnay butter sauce used at the restaurant is cloned here too, so you'll have the complete flavor experience. You'll want to plan ahead a bit for this dish since the chicken fillets will need to marinate in the brine solution for 2 to 3 hours. This dish goes great with the clone recipe for BJ's White Cheddar Mashed Potatoes. Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

Provided by Todd Wilbur

Total Time 3 hours 40 minutes0S

Prep Time 1 hours 50 minutes0S

Cook Time 1 hours 50 minutes0S

Number Of Ingredients 20

Ingredients

Nutrition Facts : Calories 600 calories

EASY LOBSTER PAELLA RECIPE | INA GARTEN | FOOD NETWORK

Easy Lobster Paella Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories main-dish

Total Time 1 hours 0 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 6 servings

Number Of Ingredients 16

Ingredients

1/4 cup good olive oil
1 1/2 cups chopped yellow onion (2 onions)
2 red bell peppers, cored and sliced into 1/2-inch strips
2 tablespoons minced garlic (4 to 6 cloves)
2 cups white basmati rice
5 cups good chicken stock, preferably homemade
1/2 teaspoon saffron threads, crushed
1/4 teaspoon crushed red pepper flakes
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1/3 cup licorice-flavored liqueur (recommended: Pernod)
1 1/2 pounds cooked lobster meat
1 pound kielbasa, sliced 1/4 to 1/2-inch thick
1 (10-ounce) package frozen peas
1 tablespoon minced fresh flat-leaf parsley leaves
2 lemons, cut into wedges

Steps:

Preheat the oven to 425 degrees F.
Heat the oil in a large ovenproof Dutch oven. Add the onions and cook over medium-low heat for 5 minutes, stirring occasionally. Add the bell peppers and cook over medium heat for 5 more minutes. Lower the heat, add the garlic, and cook for 1 minute longer. Stir in the rice, chicken stock, saffron, red pepper flakes, salt, and pepper and bring to a boil. Cover the pot and place it in the oven. After 15 minutes, stir the rice gently with a wooden spoon, and return it to the over to bake uncovered for 10 to 15 more minutes, until the rice is fully cooked.
Transfer the paella back to the stove top and add the licorice-flavored liqueur. Cook the paella over medium heat for 1 minute, until the liqueur is absorbed by the rice. Turn off the heat and add the lobster, kielbasa, and peas and stir gently. Cover the paella, and allow it to steam for 10 minutes. Sprinkle with the parsley, garnish with lemon wedges, and serve hot.

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EASY LOBSTER PAELLA RECIPE | INA GARTEN | FOOD NETWORK

From foodnetwork.com
Reviews 4.6
Total Time 1 hours 0 minutes
Category main-dish
Cuisine american

Transfer the paella back to the stove top and add the licorice-flavored liqueur. Cook the paella over medium heat for 1 minute, until the liqueur is absorbed by the rice. Turn off the heat and add the lobster, kielbasa, and peas and stir gently. Cover the paella, and allow it to steam for 10 minutes. Sprinkle with the parsley, garnish with lemon wedges, and serve hot.

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BJ'S RESTAURANT AND BREWHOUSE PARMESAN CRUSTED CHICKEN BRE…

Menu Description: "Our marinated chicken breast coated with Parmesan cheese and crunchy panko breadcrumbs, lightly pounded and pan fried to a golden brown. Served with white cheddar mashed potatoes and steamed broccoli and topped with a lemon Chardonnay butter sauce, sun-dried tomatoes, fresh basil and Parmesan cheese." This re-creation lays out a great way to prepare that 4-pack of chicken breasts you dropped into your shopping cart. While you're at the market, head down the aisle where the Asian foods are parked and pick up some Japanese breadcrumbs, also called "panko" breadcrumbs. Combining these coarse breadcrumbs with shredded Parmesan cheese makes a crispy breading for the chicken that doesn't even need a sauce to taste good. Still, the lemony Chardonnay butter sauce used at the restaurant is cloned here too, so you'll have the complete flavor experience. You'll want to plan ahead a bit for this dish since the chicken fillets will need to marinate in the brine solution for 2 to 3 hours. This dish goes great with the clone recipe for BJ's White Cheddar Mashed Potatoes. Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
From topsecretrecipes.com
Reviews 5.0
Total Time 3 hours 40 minutes0S
Calories 600 calories per serving

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EASY LOBSTER PAELLA RECIPE | INA GARTEN | FOOD NETWORK

From foodnetwork.com
Reviews 4.6
Total Time 1 hours 0 minutes
Category main-dish
Cuisine american

Transfer the paella back to the stove top and add the licorice-flavored liqueur. Cook the paella over medium heat for 1 minute, until the liqueur is absorbed by the rice. Turn off the heat and add the lobster, kielbasa, and peas and stir gently. Cover the paella, and allow it to steam for 10 minutes. Sprinkle with the parsley, garnish with lemon wedges, and serve hot.

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