Golden Butterfly Baked Chicken

I made this last night. The chicken is flavorful and juice even if you use butterflied skinless breasts.

Golden Butterfly Baked Chicken

1/4 c. 0il
1 tablespoon honey
1 tablespoon lime juice
1/4 teaspoon paprika
4 chicken breasts with skin and bone

Mix all ingredients but chicken well in a saucepan and warm just enough to melt the honey. Arrange the chicken breast halves skin-side up, in a baking dish or pan sprayed with Pam. Bake, uncovered, at 400°, about 35-40 minutes, basting pieces (without turning them) 3-4 times during baking or until nicely browned. Immediately upon removing from oven, seal baking dish or pan tightly in foil and let stand 15-20 minutes before serving. Although this recipe calls for baking in the oven, it will actually taste like rotisserie-cooked chicken.

Chicken Napoleano

4 boneless chicken breasts
4 portobello mushrooms
1 red onion, sliced thinly
2 tomatoes, sliced
4 slices provolone cheese
4 sprigs of rosemary
1 cup balsamic vinegar
1 lb. fresh spinach leaves
2 cups heavy cream
1 cup shredded Gouda cheese

Balsamic vinaigrette:

1 cup balsamic vinegar
1 Tbsp. Dijon mustard
1/2 cup extra-virgin olive oil

Make Gouda cream sauce by reducing heavy cream and shredded Gouda cheese by half. Marinate portabello mushrooms in balsamic vinaigrette for 30 minutes. Grill all vegetables and chicken, then layer vegetables with chicken and fresh spinach leaves. Top with provolone cheese. Oven bake to melt cheese. Place sauce on plate, then Napoleon and finish with rosemary.

Thai Dressing

This is wonderful on salad, coleslaw, chicken and pork. It's versitile even as a grill sauce if you add 1 tablespoon of oil.

Thai Dressing

4-6 tablespoons rice vinegar
3-3 1/2 tablespoons soy sauce
1 clove garlic, minced
2 tablespoons fresh ginger, minced
1 1/2 teaspoons sugar
3/4 teaspoon hot-pepper flakes
3/4 teaspoon dry mustard
1/4 teaspoon five-spice powder
1/4 cup sesame oil

Rum and Cola Cured Pork Tenderloin

I haven't tried this one but it sounds good. It's from Cafe Tu Tu Tango.

Rum and Cola Cured Pork Tenderloin

1/2 cup kosher salt
1/2 cup brown sugar
1/2 cup rum
3 cups cola
1/2 cup honey
1 pork tenderloin

Combine the salt, sugar, rum, cola, and honey until they are completely dissolved. Then, add the pork tenderloin and marinate in the refrigerator for 48 hours. Preheat a grill. Cut into 2-inch medallions and grill for 5 to 7 minutes on each side.