Chicken leg quarters with sun dried tomato cream sauce

Name: Chicken leg quarters with sun dried tomato cream sauce Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Ingredients: 6 serving Chicken Out 1/4 Dark Chicken Thigh and Leg (no skin); 3 tbsp Curry powder; 2 tbsp Margarine-like spread Country Crock regular; 3 cloves Garlic; 1 cup (8 fl oz) Chicken Broth; .5 cup Half and Half Cream; .33 cup Sun Dried Tomatoes; .25 cup Parmesan Cheese grated; 2 tbsp Basil; .25 tsp crushed red chili pepper flakes (by DBEAU57); .25 tsp Thyme fresh; .25 tsp Oregano ground; 0.25 tsp Coarse Kosher Salt Morton (by DJARTIST); .5 tsp Black Pepper (Ground) (by TIARENEE)

Minutes to Prepare: 15
Minutes to Cook: 40

Number of Servings: 6

Ingredients

6 serving Chicken Out 1/4 Dark Chicken Thigh and Leg (no skin) 3 tbsp Curry powder 2 tbsp Margarine-like spread, Country Crock, regular 3 cloves Garlic 1 cup (8 fl oz) Chicken Broth .5 cup Half and Half Cream .33 cup Sun Dried Tomatoes .25 cup Parmesan Cheese, grated 2 tbsp Basil .25 tsp crushed red chili pepper flakes (by DBEAU57) .25 tsp Thyme, fresh .25 tsp Oregano, ground 0.25 tsp Coarse Kosher Salt, Morton (by DJARTIST) .5 tsp Black Pepper (Ground) (by TIARENEE)

Directions

Heat oven to 400 degrees F.
Cook the chicken in margarine 2-3 minutes each until browned on both sides.
Place chicken in oven safe baking dish with high lip.
Add garlic and remaining herbs, salt and pepper to the skillet stirring about 1-2 minutes.
Add in chicken broth, half and half, sun dried tomatoes, parmesan, thyme, oregano and basil.
Bring to a boil and then simmer about 3-5 minutes.
Pour the mixture over the chicken in the baking dish and bake for 25-30 minutes or until internal temperature reaches 175 degrees F.
Serve garnished with fresh basil if desired.

Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user PURKEY01.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 310.7
Total Fat: 16.5 g
Cholesterol: 119.2 mg
Sodium: 673.5 mg
Total Carbs: 6.2 g
Dietary Fiber: 1.5 g
Protein: 34.4 g

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Whole Roasted Tandoori Chicken

I love tandoori chicken, so the last time I had a whole chicken, I decided to just roast the WHOLE thing in a tandoori marinade. Note that the cayennne, hot peppers and black pepper are optional - use one or more as desired.

The recipe here uses a skinless chicken - the fat and calories will be MUCH higher if you leave the skin on.

The foil is essential if you don't want a dried-out chicken - remember that this is skinless chicken!

Each serving here is the traditional quarter chicken (breast and wing, or leg and thigh) - probably enough for 2 individual 3-oz servings, so keep that in mind when you look at the nutrition information. :)

You can use the same marinade and just coat 4 chicken breasts or 4 leg-and-thigh pieces instead, if you prefer a quicker, less messy preparation.

Enjoy!Submitted by: BIGGIRL2082010