Cinnamon-Scented Grilled Chicken Breast

Enjoy this simple recipe for an added kick of flavor at any meal. Cinnamon-Scented Grilled chicken is perfect on salads, pasta and seasoned rice.

2-1/2 to 3 tsp/40 to 45 mL fresh lemon juice
1/2 tsp/2.5 mL Watkins Garlic Flakes
1/2 tsp/2.5 mL Watkins Curry Powder
1/4 tsp/1.2 mL Watkins Cinnamon
1/3 tsp/0.6 mL Watkins Black Pepper
Freshly ground Watkins Sea Salt to taste
4 skinless, boneless chicken breast halves

Combine lemon juice with all ingredients except chicken; mix well. Add chicken and turn to coat all sides. Allow to marinate at room temperature for 15 minutes. Grill or broil chicken 5 minutes per side, or until cooked through.

Makes 4 servings.

LEMON CHICKEN

1 whole chicken
1 cup lemon juice
3 teaspoons sugar
saffron
cardamon
750 ml (about 3 cups) Watkins Chicken Soup (per instructions)
5 largely cubed potatoes
flour
5 tablespoon Watkins Grapeseed oil

Shallow fry whole chicken in Grapeseed oil to seal in flavour. Remove chicken from the pot after it has turned golden brown and set aside.

Prepare sauce in the same pot that chicken was cooked in by sprinkling flour into the oil left behind from the chicken; add cardamon, saffron, and pour in the Chicken Soup.

Make sure soup is added slowly so that the flour turns into a paste.

When all of the stock has been added, mix in the lemon and sugar. Then add the chicken with the cubed potatoes and simmer for 1 hour on medium heat, stirring at 15 minute intervals.

Submitted by: David R.

KUNG PAO CHICKEN OR SCALLOPS

1 tbsp. each sherry and cornstarch
1/2 tsp. Watkins Sea Salt
1/8 tsp. white pepper
1 1/2 lbs. chicken breasts, split, skinned, boned and cut into bite sized pieces or 1 1/4 lbs. scallops
4 tbsp. Watkins Grapeseed oil
Cooking Sauce (Recipe follows)
4-6 sm. whole hot red chiles
1/2 c. salted peanuts
1 tsp. each minced garlic and grated fresh ginger
2 whole green onions (including tops) cut into 1 1/2 inch lengths

In a bowl, combine sherry, cornstarch, salt and pepper. Add chicken and stir to coat, then stir 1 tablespoon of the oil and let marinate for 15 minutes.

Heat a wok to medium temperature. When wok is hot, add 1 tablespoon of the oil. Add chiles and peanuts and cook, stirring until chiles just begin to char. (If chiles become completely black, discard them. Remove peanuts from pan and set aside; repeat with new oil and chiles.) Remove peanuts and chiles from pan; discard chiles and set peanuts aside.

Add remaining 2 tablespoons oil to pan, increase heat to high. When oil begins to heat, add garlic and ginger, and 2 chopped chiles and more garlic. Stir once, then add chicken and stir-fry until chicken is opaque (about 3 minutes); then add peanuts and onions. Stir Cooking Sauce and pour into pan; cook, stirring until sauce boils and thickens.

Makes 4 servings.

COOKING SAUCE:
In a bowl, combine:
1 tbsp. each white wine vinegar and dry sherry
3 tbsp. reg. strength Watkins Chicken Soup or water
2 tsp. each sugar and cornstarch

Parmesan Chicken Wings

16 whole chicken wings
¾ cup finely crushed butter-flavored crackers
¾ cup grated Parmesan cheese
1 teaspoon Watkins Basil
¾ teaspoon Watkins Garlic Salt
¼ cup butter, melted

Cut chicken wings into three sections; discard wing tips. In a small bowl, combine cracker crumbs, Parmesan cheese, Watkins Basil and Watkins Garlic Salt. Dip wings in butter, then roll in crumb mixture. Place in a single layer on greased baking sheets. Bake at 375 degrees for 35-40 minutes or until golden brown and juices run clear.

Yield: 8-10 servings