TUSCAN SANDWICH RECIPES

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WENDY'S SPICY CHICKEN FILLET SANDWICH ... - TOP SECRET RECI…



Wendy's Spicy Chicken Fillet Sandwich ... - Top Secret Reci… image

Wendy's kicked it up a notch in 1996 when the burger chain introduced the Spicy Chicken Fillet Sandwich. The deep-fried chicken fillet is breaded with a secret coating containing just a bit of sting for those who like their food with heat. It's not knock-your-socks-off hot, but the spice gives the chicken a great flavor that's got customers coming back for more.In this Top Secret Recipes reduced-fat Wendy's spicy chicken fillet sandwich recipe, you'll learn how to get that heat in the chicken, and then how to use a special baking technique that will give the clucker meat a breaded-and-fried consistency without too much oil.Nutrition Facts Serving size–1 sandwich Total servings–4 Calories per serving–380 (Original–410) Fat per serving–8g (Original–15g) Source: Low-Fat Top Secret Recipes by Todd Wilbur.

Provided by Todd Wilbur

Total Time 16 minutes0S

Prep Time 8 minutes0S

Cook Time 8 minutes0S

Number Of Ingredients 15

Nutrition Facts : Calories 380 calories

TUSCAN LEMON CHICKEN RECIPE | INA GARTEN | FOOD NETWORK



Tuscan Lemon Chicken 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 40 minutes

Yield 2 to 3 servings

Number Of Ingredients 9

1 (3 1/2-pound) chicken, flattened
Kosher salt
1/3 cup good olive oil
2 teaspoons grated lemon zest (2 lemons)
1/3 cup freshly squeezed lemon juice
1 tablespoon minced garlic (3 cloves)
1 tablespoon minced fresh rosemary leaves
Freshly ground black pepper
1 lemon, halved

Steps:

  • Sprinkle the chicken with 1 teaspoon salt on each side. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoons pepper in a small measuring cup. Place the chicken in a ceramic or glass dish just large enough to hold it flat. Pour the lemon marinade over the chicken, turning it in the dish. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Turn the chicken 2 or 3 times while marinating.
  • When ready to grill, prepare a hot charcoal fire on 1 side of a grill (or turn a gas grill on low heat). Spread 1/4 of the coals across the other side of the grill. Place the chicken on the cooler side, skin side up, and weigh it down with the dish you used for marinating. Cook for 12 to 15 minutes, until the underside is golden brown. Turn the chicken skin side down, weight again with the dish, and cook for another 12 to 15 minutes, until the skin is golden brown and the chicken is cooked through. Place the lemon halves on the cool side of the grill, cut side down for the last 10 minutes of cooking. Remove the chicken to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes. Cut in quarters, sprinkle with salt, and serve with the grilled lemon halves.

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