Recipes Included On This Page Teriyaki Chicken Pita - Chancery Teriyaki Glaze - Chancery Tilapia with Lemon and Roast Vegetables Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Teriyaki Chicken Pita - Chancery ecipe By : Chancery Pub and Restaurant, Milwaukee Serving Size : 8 Preparation Time :0:00 Categories : Chicken Poultry Sandwiches/Wraps Volume 2-5 May '99 Broccoli Carrots Cheese Peas/Pea Pods Squash Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 20 ounces ready-to-cook chicken breasts cut into bite-size pieces 1/4 cup vegetable oil 1/2 cup pea pods -- stems removed 1 cup broccoli buds 1/2 cup red bell pepper strips 1 cup cut yellow squash -- sliced into half-moon shapes 1 cup cut carrots -- very thin julienne 1/2 cup teriyaki glaze -- see recipe 8 ounces jack cheese -- cut into eight slices 4 pieces greek pita bread 4 large lettuce leaves 4 pickle spears -- optional In large oven-proof skillet, saute chicken pieces in oil. When chicken is almost cooked through, add vegetables and cook an additional 1 to 2 minutes. Vegetables should be bright and firm to the bite. Do not overcook. Add teriyaki glaze to coat vegetables and chicken. Shingle cheese over chicken and vegetables and set under broiler. Broil until cheese is melted, 1 to 2 minutes. Microwave pita bread 10 seconds. Pour vegetable-cheese mixture over pita bread. Fold pita over and secure with decorative pick. Set on large leaf of lettuce and garnish with pickle spear. Serve with french fries, 5-bean salad or pasta salad. Makes 4 or 8 servings. Featured in the Journal Sentinel, October 21, 1998: Chancery Pub & Restaurants has seven locations in southeastern Wisconsin. A diner wrote, "All their food served is so terrific, but my special fondness is their Teriyaki Chicken served in a pita bread with vegetables and topped with cheese. It is -- in a word -- fantastic." Posted on FareShare 5-99 by Pat Hanneman <Kitpath@earthlink.net> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Teriyaki Glaze - Chancery Recipe By : Chancery Pub and Restaurant, Milwaukee Serving Size : 4 Preparation Time :0:00 Categories : Sandwiches/Wraps Sauces Volume 2-5 May '99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup soy sauce 1/4 cup sugar -- plus 2 tablespoons sugar 1 pinch minced gingerroot -- fresh 1/4 teaspoon garlic powder 1/4 teaspoon black pepper 1 1/2 teaspoons dry sherry 1 1/2 tablespoons pineapple juice 2 tablespoons water 1 1/2 tablespoons cornstarch 1 1/2 teaspoons sesame oil 1 1/2 teaspoons sesame seeds In small, heavy-bottomed saucepan, combine soy sauce, sugar, ginger, garlic powder, pepper, sherry and juice. Bring to simmer. Combine water and cornstarch; whisk together. Add to simmering liquid to thicken; continue to simmer 10 minutes. Put small, heavy-bottomed saute pan over medium heat. Add oil and seeds. Toast seeds until lightly browned. Immediately pour seed mixture into thickened teriyaki glaze to stop seeds from overtoasting; mix to combine. Use 1/2 cup with chicken/vegetable mixture. Reserve remaining glaze for another use. Makes about 2/3 cup. See Teriyaki Chicken Pita - Chancery, which uses this recipe. Featured in the Journal Sentinel, October 21, 1998: Chancery Pub & Restaurants has seven locations in southeastern Wisconsin. Posted on FareShare 5-99 by Pat Hanneman <Kitpath@earthlink.net> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tilapia with Lemon and Roast Vegetables Recipe By : NFRITZ@nssdca.gsfc.nasa.gov Serving Size : 1 Preparation Time :0:00 Categories : Fish Main Dishes Vegetables Side Dishes Volume 2-5 May '99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tilapia filets -- 2/3 pound total 1 lemon Italian style breadcrumbs -- or regular crumbs -- with parsley butter spray -- optional Line small baking dish with foil, and spritz with nonstick spray. Rinse filets, and lay in dish. Spray lightly with butter spray, and squeeze half the lemon over both. Coat evenly with crumbs, and squeeze a few more drops of lemon over each. Bake for 20 minutes at 350, uncovered. Squeeze other half of lemon over fish before serving. We made the following roasted veggies to go with this. Roasted veggies: 1 sweet potato 1 baking potato 1/2 green pepper 2 roma tomatoes 1 handful of fresh green beans 1 small onion, or equivalent of a large onion a few mushrooms of your choice several peeled and split garlic cloves balsamic vinegar olive oil, thyme, oregano, pepper, salt to taste Cut potatoes in 1/2 inch chunks, and the other veggies in slightly larger chunks. Toss all with 2 or 3 tsps of olive oil, and about 1 tablespoon of vinegar. Season to taste. Roast at 425 for about 45 minutes, or at 450 for 1/2 hour, and the rest of the way with the fish. Stir about every 15 minutes or so, to get the juices mixed and rotate the veggies. I roasted these in a small (brownie sized) baking dish. Posted on FareShare 5-99 by bobbi744@acd.net ICQ# 12099532 - - - - - - - - - - - - - - - - - - NOTES : Bobbie's Notes: Both dishes were wonderful. I found the Tilapia very mild and moist cooked this way . The vegetables were very flavorful and easy.