Cornish Hens, Chicken Scallopini, Chicken Chesapeake

Cornish Hens

  • 2 Cornish game hens
  • ½ teas poultry seasoning
  • Salt & pepper to taste
  • olive oil flavored cooking spray or 1 teas olive oil

Preheat oven to 425 degrees F. Either spray the Cornish hens with the olive oil cooking spray or drizzle the hens with the teaspoon of olive oil. Sprinkle the hens with the poultry seasoning and the salt and pepper. Place the hens on a rack in a shallow roasting pan. Place the pan with the hens in the preheated oven and roast the hens for 15 minutes. Reduce the oven temperature to 350 degrees F. and continue roasting the hens for another 30 minutes, or until the internal temperature of the hens registers 180 degrees F.

Chicken Scallopini

  • 2 boneless skinless chicken breast halves
  • 4 oz. sliced mushrooms
  • ¼ cup butter or margarine, softened
  • ½ cup flour
  • 1 clove garlic, minced
  • ¼ cup white wine
  • ½ cup thinly sliced onion
  • 2 Tbsp. lemon juice.
  • 1 ½ Tbsp. chicken flavored demi-glace

Place chicken breasts on hard surface and pound thin. In a small bowl combine the butter or margarine and the garlic. Place the flour in a shallow bowl and then dredge the flattened chicken breasts in the flour. Heat the butter and garlic mixture in a large skillet over medium heat until the mixture stops foaming. Add the chicken breasts and cook until golden brown on each side, about 5-9 minutes per side. Remove chicken breasts to a platter and keep warm.

Place the onions and mushrooms in the same skillet in which you cooked the chicken. Cook and stir the onions and mushrooms until they have absorbed the remaining garlic butter in the skillet and have begun to turn brown on the edges. Stir in the lemon juice, white wine and chicken demi-glace and stir to combine. Reduce heat to simmer. Add more salt and pepper, if desired. Spoon the mushroom sauce over the cooked chicken breasts and serve.

Chicken Chesapeake

  • 3 boneless, skinless chicken breasts
  • 1 teas. seafood seasoning (Old Bay)
  • Dash of salt and pepper crab imperial (recipe below)
  • Crab Imperial
  • ¼ lb. crab meat 1 teas. milk
  • 1 ½ Tbsp. seafood seasoning (Old Bay)
  • 1 teas. parsley
  • 1 beaten egg
  • 1 Tbsp. mayonnaise
  • 3 crushed saltine crackers
  • ¼ cup diced green pepper
  • Dash of salt and pepper

Gently pick through the crab meat and remover any shells. Preheat oven to 350 degrees F. In a small bowl mix together the egg, green pepper, mayonnaise, parsley, crushed crackers, and seafood seasoning. Carefully stir in the crab meat and salt and pepper. Spray a small baking dish with cooking spray. Place the crab mixture in the baking dish and spoon the milk over the top. Place the dish in the preheated oven and bake for 15-20 minutes until the mixture has browned and the milk has soaked through. Remove from oven and allow crab imperial to cool for about 10 minutes. Butterfly the chicken breasts and season the chicken breasts with the seafood seasoning and salt and pepper. Spray a 9×13 inch pan with cooking spray. Stuff about 2 tablespoons of the crab imperial into each chicken breast. Secure the chicken breast with a toothpick. If necessary.

Transfer the stuffed chicken breasts to the prepared baking sheet, spray the top of the chicken breast with cooking spray, and bake in the preheated oven until chicken is cooked through and no longer pink. If there was any crab imperial that remained after stuffing the chicken breasts, heat this in the microwave for a few seconds and top the chicken breasts with it. To butterfly a chicken breast. Place the breast on a cutting board. Use a sharp knife. Place 1 hand on top the breast to hold it steady. Use the other hand with the knife to cut through the thick side of the chicken breast. Find the middle of the breast and cut almost to the other side. Open the breast like a book so you can stuff it. After stuffing the chicken breast close the two sides and, if necessary, secure with a toothpick