Good prices on chicken this week. Did you know that roasted or grilled with no extra fat, a 4 ounce serving of boneless skinless chicken breast contains only 184 calories, 4 grams of fat, 36 grams of protein and no carbohydrates at all? Great for dieters and athletes cutting weight. Roasted dark meat contains more fat, 3 grams per ounce, and a little less protein, 8 grams per ounce. Pair it with some of the broccoli or cauliflower on sale at Albertsons or Fry's this week, add a few complex carbohydrates, and you have a very nutritious meal. Try our recipes for some tasty new ways with chicken.
Comparing Prices this Week
Albertsons: Whole chickens or jumbo pack leg quarters, Sanderson Farms $.77/lb
Fry's: Boneless chicken breasts, Kroger $1.88/lb
Safeway: Boneless skinless chicken breasts, "Living Well", $1.99/lb
Best Prices on Everyday Items
Milk: Albertsons, store brand $1.67/gal. Safeway, store brand $1.77/gal.
Bread: Safeway, Orowheat variety breads $2.99/each, Safeway Kitchens crushed wheat or whole wheat $1.99/each
Eggs: Fry's, case of 30 medium eggs $3.00
Best Bargains this Week
Safeway
Special Sales
$5 Friday, includes 50 ct Safeway cookies, Primo Taglio Ham, Coca Cola 20 pk
Digital Coupons, Sargento cheese, shredded $1.00 off, Skippy peanut butter, $1.10 off
Meat and Seafood
- Beef back ribs $1.99/lb
- Salmon fillets, fresh, Atlantic $5.99/lb
- Meat franks, Oscar Meyer BOGO*
- Pork Loin, boneless, whole in bag, minimally processed $1.99/lb
Produce
- Apples, Granny Smith, new crop $1.29/lb
- Nectarines, Red Lion, $1.99/lb
- Avocados, Haas $.69/each
- Pears, Bartlett $.99/lb
- Yams, orange or yellow $.79/lb
Other Grocery
- Yogurt, Yoplait $.50/each
- Palmolive liquid dish detergent, 25 oz $2.50
- Cereal, General Mills, select varieties, $1.99/each (when you buy 4)
- Hershey's single bars, select varieties Buy 2 Get 2 Free
Fry's
Special Sales
Case sale, includes Jiffy corn muffin mix, 24 ct $11, Kroger tomatoes 24 ct
Buy 10 selected items, get $5 off your order instantly, many items in this sale, prices given are after discount:
- Honey Nut Cheerios, 8-13 oz $1.77
- Cheetos or Fritos, 9-11 oz $1.77
- Cream Cheese, Philadelphia, 8oz $1.29
- Wheat Thins or Triscuit $1.49
Meat and Seafood
- Roasted Chicken from the Deli $4.99
- Ground beef, 3 lb chub $8.97
- Wild Alaska caught codfish fillets, previously frozen $4.99/lb
Produce
- Pears, Bartlett $99/lb
- Gala apples or navel oranges $.77/lb
- Peaches, nectarines, plums pluots $1.88/lb
- Broccoli or cauliflower $.99/lb
Other Grocery
- Fry's water, 24 pk $2.39
- Pepsi products, 12 pk, must buy 4, order must total over $25--$2.50/each
- Pumpkin pie, 8 oz $2.99
Albertsons
Special Sale: Buy any 8 selected items, get $4 off at the register. Prices given after discount
- Ore-Ida potatoes $2.99
- General Mills Cereal, 8.9-12 oz $1.99
- Herdez salsa $.99
- Birds eye Steamfresh frozen vegetables $.89
Meat and Seafood
- Boneless Petite Sirloin steaks Buy One Get 2 Free
- Boneless Pork Loin roast, in bag, $1.88/lb
- Roast turkey, Jennie-O, sliced in Deli $2.99/lb
Produce
- Cantaloupe, large $2/each
- Broccoli crowns or cauliflower $.99/lb
- Raspberries, Driscoll, 12 oz $1.88
- Hearts of Romaine, Pacific, 3 pk $2.00
Other Grocery
- Albertson's jam, select varieties $2.50
- Campbell's Chunky soups $1.67/each
- Campbells soup: 10/$10
- Pastry bites or Turnovers $1
- V-8 Splash, 64 oz. select varieties $2.50
*BOGO—Buy One, Get One of equal or lesser value Free
Whole Roasted Herb Chicken
May be roasted in oven at 350 F. or on indirect heat in gas grill.
Pre-heat oven or grill
1 whole chicken, 4-5 lb.—rinsed and patted dry, extra fat removed
Herb Flavorings
½ cup fresh Italian parsley leaves
1 Tablespoon fresh thyme leaves
¼ teaspoon ground bay leaf
1 teaspoon fresh rosemary leaves
½ teaspoon salt
¼ teaspoon ground black pepper
(If you have no fresh herbs, use dried leaves, remembering to reduce the amount as dried leaves are much more powerful than fresh. Chef Jacques Pepin says any fresh herbs are better than any dried herbs, so if you have some, try out your own combinations)
Place all spice ingredients in food processor or mortar and pestle. Grind to a rough texture.
Prepare your chicken for roasting. If roasting in oven use roasting pan and roasting rack.
Use your fingers (gloved if you prefer) to loosen the skin over the breast and force the herbs into the space between the meat and the skin. Place on rack in roasting pan or over indirect heat in closed grill.
Roast until the internal temperature of the thigh is 165 F. This usually takes about 1-1/2 hours. Or stick with a knife to see if juices run clear. If you are grilling you may need to check frequently to avoid over-cooking. Place on platter, and hold covered for 10-15 minutes.
Grilled Chicken Breasts a la Normandie
6 boneless skinless chicken breasts
Spice Mix
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon dried leaf thyme or 1 teaspoon fresh thyme leaves
¼ teaspoon dried marjoram leaves or ½ teaspoon fresh marjoram leaves
Mix together and set aside
Sauce
3 apples (Granny Smith or another tart variety) peeled and chopped--½ inch dice
1 large onion, quartered and sliced thin
¼ cup raisins or dried cherries
½ cup dry sherry wine, or chicken stock or water
8 oz non-fat sour cream
1 Tablespoon olive oil
Heat oil in non-stick pan. Cook onions on low heat until nearly transparent, add apples and continue to cook until apples are soft. Add sherry or other liquid, and raisins or cherries. Continue to cook on low until liquid bubbles. Remove from heat and set aside. (May be done to this point and held in refrigerator until you are ready to use.)
Heat grill to medium hot. Sprinkle chicken breasts with spice mix. Place over heat and cook only until slightly browned and grill marks appear. Continue cooking with indirect heat (turn off one side of grill and move chicken to other side.) Cook only until just done, thermometer should register 165 F and juices should be clear. Do not over cook as the meat will become tough.
Remove chicken from grill, cover and set aside.
Re-heat sauce till bubbly, then remove from heat. Add sour cream, and a little more liquid if needed. Sauce should coat chicken, but not be runny. Serve chicken with a little sauce, and pass remaining sauce in gravy boat.
Serve with steamed brown rice and broccoli.
Bouchon Bistro Roast Chicken
Jacques Pepin: Fast Food My Way
Great ideas, but be sure to pour a cup of coffee or iced tea before watching, because this is an entire TV episode and runs for nearly half an hour. Of course, you'll want to eat as soon as the program is done. This looks delicious.
