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CHICKEN RECIPES
AMISH CHICKEN CASSEROLE
8 oz. noodles (your favorite size)
2 cups cooked and cubed chicken (great for leftovers)
2 cups chicken broth (homemade or canned)
1 cup milk
1 small can mushrooms (we use pieces and stems)
2 tsp. salt (or slightly less to taste)
2 tsp. pepper
cup margarine
1/3 cup flour
1/3 cup grated Parmesan cheese
Cook noodles according to package directions; drain. Preheat oven to 350 F.
Melt margarine, then whisk in flour until smooth. Gradually add milk and broth (separately or can be mixed); then stir in seasonings and mushrooms.
Combine chicken, cooked noodles and prepared sauce. Put in ungreased 9 x 13" baking pan and top with Parmesan cheese. Bake for 20 minutes.
This can be made ahead and heated when needed but will take slightly longer to heat completely through. I have also made this in the microwave--microwave on 80% power for about 10 minutes if freshly made, longer if from refrigerator.
Optional: You can add whatever vegetables your family especially likes. We like the original version better and have the vegetables on the side along with salad.
ARROZ CON POLLO, CUBANO
Somehow, the English translation "Cuban chicken with rice" just doesn't do this exotic dish justice. Serve with salad, garlic bread, and wine, and you'll have a feast. Note that saffron is often less expensive if you purchase it at an oriental or other ethnic specialty market. You can make this dish a day ahead and reheat it. Serves 4. (If you double or triple the recipe, reduce the amount of water.)
1 frying chicken, cut in serving pieces
1 onion, chopped
2 cloves garlic, minced
1 c olive oil
6 oz canned tomatoes
6 c water
1 bay leaf
2 tbsp salt
1 lb raw rice
1 pinch saffron
1 green pepper, cut in strips
2 pimientos, cut in strips
½ pkg frozen peas, cooked to almost tender
Preheat oven to 350 degrees. Fry chicken with onion and garlic in oil until brown. Add tomatoes and water; bring to a boil and cook 5 minutes. Add bay leaf, salt, rice, saffron, and green pepper.
Place in 8" x 10" casserole; bake 20 to 30 minutes, stirring at least twice. When water has been absorbed and chicken is fork tender, garnish with peas and pimientos.
BAKED RANCH CHICKEN
6 - 8 boneless chicken breasts
1 package dry ranch dip mix
1 cup fine unseasoned bread crumbs
1 cup Monterey Jack cheese, shredded
½ cup milk
Combine ranch dip mix, bread crumbs and cheese and toss. Dip chicken breasts in milk and then into bread crumb mixture. Place in a 13 x 9 inch baking dish and bake at 350 degrees for 40 - 45 minutes.
BALSAMIC CHICKEN
4 broiler-fryer chicken breast halves, skinned and boned
2 teaspoons lemon-pepper seasoning
1-1/2 teaspoons extra virgin olive oil
1/3 cup balsamic vinegar
1/4 cup chicken broth
2 garlic cloves, minced
4 teaspoons butter
parsley sprigs
cherry tomatoes
On hard surface with meat mallet or similar flattening utensil, lightly pound chicken to 1/4-inch thickness. Press lemon-pepper seasoning evenly on both sides of chicken. In large frypan, place oil and heat to medium temperature. Add chicken and cook, turning once, about 7 minutes or until fork can be inserted in chicken with ease. Remove chicken to warm serving platter; keep warm. In medium bowl, mix together vinegar, broth and garlic; add to frypan. Cook over medium-high heat, scraping up brown meat bits, about 2 minutes or until mixture is reduced and syrupy. Add butter; stir to melt. Place chicken on serving dish and spoon sauce over chicken. Garnish with parsley sprigs and cherry tomatoes.
BBQ CHICKEN WINGS
Prep: 10 minutes Bake: 45 minutes
2 ½ lb chicken wings, separated at joints, tips discarded.
1 cup Barbecue Sauce
1. PLACE chicken in 15x10x1 inch baking pan lined with foil. Bake 450 degrees F for 35 minutes. Drain grease.
2. BRUSH with barbecue sauce; bake an additional 10 minutes. Makes 4 servings or about 12 wings
Tex Mex Variation: Stir 1 tablespoon chili powder and ½ teaspoon garlic powder into barbecue sauce. Continue as directed.
Hot & Spicy Variation: Stir 1 ½ tablespoons hot pepper sauce into barbecue sauce. Continue as directed.
BBQ CHICKEN WRAP SANDWICHES
1 lb boneless skinless chicken breast halves
1 each medium green and red pepper, quartered
1 medium onion, sliced
1 cup barbecue sauce
4 flour tortillas (10 inch) or 8 flour tortillas (6 inch
1. PLACE chicken and vegetables on greased grill over medium-hot coals.
2. GRILL chicken 5 to 6 minutes on each side or until cooked through and vegetables 4 to 5 minutes on each side, brush each frequently with barbecues sauce.
3. SLICE chicken and vegetables into thin strips. Divide filling among tortillas; roll up. Serve with additional barbecue sauce and pickles, if desired. Makes 4 servings.
BARBECUE CHICKEN
1 frying chicken, cut in serving pieces (or equivalent quantity of breasts or legs)
1/4 cup fresh lemon juice
2 tbsp cider vinegar
2 tsp Worcestershire sauce
1 tsp salt
2 tbsp grated horseradish
About ½ cup ketchup
Preheat oven to 350 degrees. Place chicken in casserole large enough to hold all the chicken in a single layer. Place lemon juice, vinegar, Worcestershire sauce, salt, and horseradish in a 2-cup measuring cup; fill to the 1-cup level with ketchup. Stir well; pour sauce over chicken. Bake 40 minutes, until tender.
BRAISED CHICKEN SMOTHERED IN WHITE BEEN AND GREENS
2 teaspoons flour
teaspoon paprika
1 1/4 cups low-sodium chicken broth
2 teaspoons tomato paste
4 chicken breast halves
3 teaspoons olive oil -- divided
1 cup thinly sliced onion
2 medium cloves garlic -- peeled and minced
2 tablespoons fresh thyme
1/8 teaspoon crushed red pepper
1/4 teaspoon salt
1 15 once can white beans -- drained
4 cups chopped greens such as mustard
Combine the flour and paprika; set aside.
Whisk together the broth and tomato paste; set aside.
Dredge the chicken in the flour mixture. Heat 2 teaspoons of oil in a large, nonstick skillet on medium heat. Add the chicken and brown. Remove from the pan.
Put the remaining teaspoon oil in the pan with the onions, garlic and 2 tablespoons of the broth mixture. Cook until the onions have softened, about 5 minutes. Put the chicken back in the pan , skin-side up. Sprinkle with the thyme, crushed red pepper, salt and pepper. Pour in the remaining broth mixture.
Top with the beans and then the greens.
Cover the pan and cook on medium-low heat about 35 minutes, or until the chicken is cooked through. Remove the chicken from the pan and, if necessary, cook down the liquid in the pan until thickened. Spoon the beans and greens on the side of the chicken and serve.
BRAISED DUCK
Here is a simple and delicious recipe (adapted from the New York Times) using a Pekin duck because it is the most readily available.
Sea salt
Freshly ground black pepper
1 4-to-5-lb. duck, rinsed, dried, and cut in half
4 sprigs of thyme
4 cloves of garlic, skin left on and lightly crushed
Salt and pepper the duck liberally on both sides. Place each half, skin side down, in a large, heavy-bottomed (preferably cast-iron) pan. Wedge the thyme and garlic under the skin. Cover the pan with its lid or with foil, and place it over low heat. Braise for one hour (duck should crackle and sizzle gently; skin should be golden and crisp; most fat should be rendered). Turn duck. Cover pan. Braise for another hour, until duck bottom is well browned and meat is quite tender.
Remove duck to a cutting board; with a poultry shear, halve the halves. Place two tablespoons of the reserved fat from the pan into a clean saute pan, and heat the pan to medium high. Place duck pieces skin side down, and saute for 3-5 minutes, just until skin turns crisp and dark. Transfer to a dish. Serves 2-3 people, depending on their appetite size.
BUFFALO CHICKEN WINGS (HOOTER'S)
vegetable oil -- for frying
1/4 cup butter
1/4 cup Crystal Louisiana Hot Sauce
dash ground pepper
dash garlic powder
½ cup all-purpose flour
1/4 teas. paprika
1/4 teas. cayenne pepper
1/4 teas. salt
10 chicken wing pieces
ON THE SIDE: bleu cheese dressing & celery sticks
Heat oil in a deep fryer to 375. You want just enough oil to cover the wings entirely -- an inch or so deep at least.
Combine the butter, hot sauce, ground pepper, and garlic powder in a small saucepan over low heat. Heat until the butter is melted and the ingredients are well-blended.
Combine the flour, paprika, cayenne powder, and salt in a small bowl. If the wings are frozen, be sure to defrost and dry them. Put the wings in a large bowl and sprinkle the flour mixture over them, coating each wing evenly. Put the wings in the refrigerator 60-90 minutes. This will help the breading to stick to the wings when fried.
Put all the wings in the hot oil and fry 10 to 15 minutes or until some parts of the wings begin to turn dark brown. Remove from the oil to a paper towel to drain. Don't let them sit too long, because you want to serve them hot. Quickly put the wings in a large bowl. Add the hot sauce and stir, coating all of the wings evenly.
Serve with bleu cheese dressing and celery sticks on the side.
BUTTERMILK FRIED CHICKEN
8 boneless, skinless chicken breasts
2 cups buttermilk
2 Tbsp. Old Bay seasoning (you can substitute paprika)
1 tsp. Tabasco sauce
1 small onion, minced
I clove garlic, minced
salt and pepper
1 cup flour
1 cup vegetable oil
Combine buttermilk, Old Bay (or paprika), Tabasco, onion, garlic, salt and pepper. Pour over chicken breasts and allow to marinate for 3 - 4 hours. Pour flour onto large plate. Remove chicken breasts from marinade and coat with flour. Place floured chicken on wax paper and refrigerate for 1 hour. Remove chicken from refrigerator and allow to warm to room temperature (about 15 minutes) In a large frying pan or skillet, heat oil to 370 degrees.
Cook chicken breasts one at a time for about 7 - 10 minutes each side until brown and cooked through. Drain chicken breasts on paper towels.
CAJUN BARBECUED CHICKEN
6 skinless, boneless chicken breast halves
1/4 cup vegetable oil
½ cup white wine
2 tablespoons Cajun seasoning
1. In a glass dish combine the oil, wine and seasoning. Add chicken and stir to coat. Cover and refrigerate for at least 3 hours.
2. Lightly oil grill and preheat to high.
3. Remove chicken from marinade and grill on high for 6 to 8 minutes on each side. Makes 6 servings
CHEESY CHICKEN & BROCCOLI MACARONI
Prep: 10 min. Cook: 15 min. Servings: 6
4 boneless skinless chicken breast halves (about 1 1/4 lb) cut into small pieces
1 can (14 ½ oz) chicken broth
2 cups (8 oz) elbow macaroni or small shells, uncooked
3/4 lb (12 oz) VELVEETA cheese
1 pkg (10 oz) frozen chopped broccoli, thawed
1. SPRAY large skillet with no stick cooking spray. Add chicken; coo and stir 2 minutes or until no longer pink.
2. STIR in broth. Bring to boil. Stir in macaroni. Reduce heat to medium-low; cover. Simmer 8 to 10 minutes or until macaroni is tender.
3. ADD VELVEETA and broccoli; stir until VELVEETA is melted
Try serving with whole wheat rolls and sliced fruit.
CHEESY CHICKEN AND BROCCOLI RICE
2 c water
1 pkg Farmhouse rice and seasoning mix for chicken
1 c frozen chopped broccoli, rinsed with cold water to thaw and drained
1 c cut-up cooked chicken
1/3 c shredded chedder cheese
Heat water to boiling in 2 quart saucepan. Stir in rice and seasoning mix.
Heat to boiling. Reduce head; cover and simmer 17 minutes.
Stir in broccoli and chicken; cover and simmer 3 minutes, stirring occasionally. Stir in cheese until melted. 5 servings.
CHICKEN (APRICOT CURRY)
4 boneless, skinless chicken breasts
1 lg onion, chopped
4 tbs. curry powder
Throw the chicken in a crock pot and cook on low 1-1 hours. When it's cooking mix cup apricot preserves, 2 tbs. Dijon mustard, and 1 tbs. apple cider vinegar together in a separate bowl. When the chicken is done take it out of the crock pot and put it on the grill, baste it with the sauce til the sauce starts to lightly brown. That's it!! Trust me, might sound strange, but it's a winner!!!
CHICKEN AND GARLIC STEW
Talk about making your home smell wonderful--this dish will do it. For dinner you not only get tender, flavorful chicken, you also have soft, nutty garlic cloves to enjoy spread on hot French bread with the meal. Serves 2-4.
6 chicken thighs
3/4 tsp salt
3/4 tsp white pepper
20 cloves garlic
3 c water
2 tbsp olive oil
½ c chopped celery and leaves
½ c chopped fresh parsley
1/8 tsp thyme
1 c dry white wine
Preheat oven to 375 degrees. Season chicken with 1/4 tsp salt and 1/4 tsp pepper. Separate cloves of garlic; drop un-peeled into boiling water for 1 minute. Drain and rinse under cold water, then peel.
In a shallow 2-qt casserole, add oil, coating bottom of dish. Add garlic, celery, parsley, ½ tsp salt, ½ tsp pepper, and thyme. Add wine and stir. Add chicken, skin side down, and baste. Cover tightly; cook 35 minutes. Turn chicken, baste, and cook 40 minutes.
CHICKEN AND SEAFOOD GUMBO
½ c cooking oil
½ c flour
1 c chopped celery
1 c chopped onion
6 cloves garlic, minced
1 qt chicken broth (canned or from bouillon)
2 c water
2 c fresh or canned tomatoes
2 c sliced okra (fresh or frozen)
2 c diced cooked chicken breast
Salt and pepper, to taste
1 c peeled, cooked shrimp (bite-sized pieces)
6 crab claws
2 tbsp file powder
6 cups cooked white rice
In a cast-iron Dutch oven, combine oil and flour over medium-low heat. Reduce heat to low as flour begins to brown. Brown until the color of a penny, or darker.
Add chopped onions, celery, and garlic and cook until onions become transparent. Add broth while stirring. Add water, tomatoes, okra, chicken, salt, and pepper. Bring to a boil; reduce to simmer.
Cook 2-3 hours or until tomatoes and okra come to pieces. Add shrimp, crab claws, and file powder 10 to 15 minutes before serving. Serve over white rice.
CHICKEN AND SPINACH
3 skinless, boneless chicken breasts
2 boxes frozen spinach(thawed)
1 cup of rice
1 can cream of mushroom soup
1 can cream of chicken soup
1 med onion chopped
1 tsp minced garlic(more if you like, I do)
bread crumbs
grated cheese (whatever kind you like, I use Pecorino)
olive oil
Cook rice as per the directions. Cut chicken in to cubes(about an inch). coat the bottom of the pan with olive oil. Saute the onion until tender. Then add the chicken and salt and pepper(how ever much you want) brown, when browned set to the side. Take the spinach and squeeze the water out of it. Take the frying pan and add olive oil to it then add garlic to the pan, let it saute but do not let it brown. Put the spinach in the pan and coat it with the olive oil and garlic.
Do not do that longer than 2 minutes(because I said so that's why) Get a square Pyrex baking dish and cover the bottom of it with the rice(you will have extra rice save it to eat with the meal or use it for another meal) then add the spinach as the next layer. Next comes the chicken, then add the two cans of soup. If you like to thin it out a bit add half a can of milk. Cover the top with the bread crumbs and then the grated cheese. Bake in the oven at 350 for 45 minutes. Hope you enjoy!
CHICKEN AND VEGETABLE POT PIES WITH DILLED BISCUIT TOPPING
1 4 ½ - to 5-pound chicken, quartered, giblets reserved
6 cups canned low-salt chicken broth
1 bay leaf
5 tablespoons butter
3/4 cup finely chopped red bell pepper
½ cup chopped onion
3/4 teaspoon dried thyme, crumbled
8 ounces button mushrooms, coarsely chopped
5 tablespoons unbleached all purpose flour
1 3/4 cups frozen mixed vegetables (from one 16-ounce bag), thawed
1/3 cup whipping cream
Dough for Dilled Buttermilk Biscuits
Combine chicken, giblets, broth and bay leaf in large pot. Cover partially; simmer until chicken is just cooked through, rearranging chicken occasionally, about 25 minutes. Transfer chicken to large bowl.
Simmer broth over medium-high heat until reduced to 2 ½ cups liquid, about 15 minutes. Strain broth; discard solids. Remove skin and bones from chicken pieces. Tear meat into bite-size pieces; transfer to bowl.
Melt butter in heavy medium saucepan over medium heat. Add bell pepper, onion and thyme. Saute until onion is tender, about 5 minutes. Add mushrooms. Cook until mushrooms are tender, about 7 minutes. Reduce heat to medium-low.
Sprinkle vegetables with flour; saute 2 minutes. Gradually whisk in reduced broth. Add mixed vegetables. Simmer until broth thickens, stirring occasionally, about 5 minutes. Remove from heat. Stir chicken and cream into sauce; season with salt and pepper. (Can be made 1 day ahead. Cool slightly.
Cover and refrigerate. Re-warm before continuing.)
Position rack in top third of oven; preheat to 450 degrees F. Divide chicken mixture among six 1 3/4-cup individual casserole dishes or souffle dishes.
Place 1 un-baked 3-inch square of biscuit dough over each. Bake until filling is bubbling and biscuits are puffed and brown, about 12 minutes. Let stand 5 minutes before serving. Makes 6 servings.
CHICKEN BOLO GAI
Here's an out-of-the-ordinary chicken recipe with a Polynesian flare. You can saute the pineapple slices and serve them with the chicken, or bake the slices right in the soy sauce. Either way, serve this dish over rice and wait for the compliments to begin. Serves 4.
2-1/2 lb frying chicken, cut up
1/3 c flour
1 tsp salt
½ tsp celery salt
1/4 tsp garlic salt
1/4 tsp nutmeg
1/4 c butter
1 can pineapple slices in syrup
½ c soy sauce
2 tbsp sugar
Preheat oven to 350 degrees. Mix flour, salts, and nutmeg; place mixture in a plastic bag. Place chicken pieces in bag one at a top and shake gently to coat. In a skillet, brown chicken pieces in butter.
Combine pineapple syrup (about 1 cup) with soy sauce and sugar. Place chicken pieces (and pineapple slices, if desired) in a shallow casserole; pour sauce over. Cover; bake 1 hour, until tender, basting 2 or 3 times. Serve over rice.
CHICKEN BREAST SALAD (WARM)
1 slice bacon, cut into 1/4 in (5 mm) pieces
1+1/2 lb (700 g) skinless, boneless chicken breast, cut
crosswise into in (1 cm) slices
2 Tbs (30 ml) sherry vinegar or red wine vinegar
Salt and freshly ground black pepper to taste
1 lb (500 g) mixed salad greens, rinsed and dried
6 Tbs Sherry Dressing (recipe follows)
or your favorite vinaigrette dressing
1 cup (250 ml) croutons
In a small skillet cook the bacon over medium heat to desired degree of doneness. Remove from skillet and drain on paper towels. Wrap the chicken, bacon, vinegar, salt, and pepper tightly in aluminum foil and bake in a preheated 450 F (230 C) oven for 15 minutes. Coat the greens with the dressing by tossing in a bowl and divide among four plates.
Place the warm chicken on the greens and pour any cooking juices from the foil over the chicken. Sprinkle the croutons over the salads and serve. Serves 4.
CHICKEN CACCIATORE
2 medium onions
2 cloves garlic
2 Tbsp. cooking oil
1 medium chicken cut into pieces (or 8 boneless breasts)
1 - 16 oz. can tomatoes
1 - 8 oz. can tomato sauce
½ cup sliced fresh mushrooms
1 or 2 bay leaves
2 tsp. dried oregano
1 tsp. dried basil
1 tsp. dried rosemary
salt and pepper
1/3 cup dry white wine
Slice onions and mince garlic and cook in hot oil until onions are tender. Remove onions/garlic and set aside.
In the same pan, brown chicken pieces over medium heat for about 15 minutes. Put onions/garlic back in pan, add can of tomatoes, tomato sauce, mushrooms, bay leaves, oregano, basil, rosemary and salt and pepper.
Cover and simmer for 30 minutes. Add dry white wine and then cook uncovered for 15 minutes more or until chicken is tender. Remove bay leaves and serve over hot cooked angle hair pasta.
CHICKEN CAESAR CASSEROLE
2 cups macaroni
4 boneless chicken breasts cut in cubes
7 slices chopped and cooked bacon
cup Parmesan cheese
cup mozzarella cheese
cup Renee's creamy garlic sauce
4 green onions chopped
Combine macaroni & chicken with 2 cups hot water. Cover and put in microwave for 12 minutes. Stir in all other ingredients EXCLUDING onions Recover and micro in high for an extra 3 minutes or until macaroni is tender, stir in onions and let sit for 5 minutes.
CHICKEN CURRY
A curry is a dish made in the Indian tradition, filled with many pungent flavors and spices (including curry powder). This curry recipe takes ordinary chicken breasts to new heights by simmering them in a fruited sauce rich with the flavors of the East. It's also a good chance to use the Mango Chutney recipe we gave you last time. Serves 4.
4 chicken breasts
3 c water
½ c chopped celery
1 c chopped onion
½ tsp poultry seasoning
3/4 tsp salt
½ tsp pepper
4 tbsp butter
2 tbsp flour
1-1/2 tsp curry powder
2 tbsp mango chutney
2 tbsp black currant jelly
1 c chopped apple
1/4 c raisins
2 c steamed rice
Simmer chicken in water with celery, ½ cup onion, poultry seasoning, salt, and pepper for 30 minutes. When the chicken is tender, skin and debone it; reserve stock.
Melt butter in skillet; saute remaining onion until soft, stirring frequently. Blend in flour and curry powder; cook 3 minutes, stirring constantly. Heat stock and add onion mixture slowly, stirring until well blended. Bring sauce to boiling point and simmer 5 minutes until thickened. Add chutney and jelly; blend. Season with 1/4 tsp salt and 1/4 tsp pepper.
Add chicken to sauce. Cover and simmer 10 minutes. Stir in apple and raisins; cover and simmer 10 more minutes. Serve over rice. Serves 4.
CHICKEN CURRY (AROMATIC)
(VIETNAMESE)
While every part of Southeast Asia has its curry dishes, the curries of Vietnam are decidedly different from those of Thailand, India, or China. While the others tend to be very hot and spicy, the Vietnamese curry leans more to the heady and aromatic. The basil adds the final
touch. Serves 4.
2 medium-sized potatoes, cut into chunks
4 tablespoons peanut oil
8 shallots, minced
4 stalks fresh lemon grass, minced
3 garlic cloves, minced
2 fresh hot red chiles, minced
2 tablespoons best-quality curry powder
1 pound skinless, boneless chicken breasts, chopped into bite-sized
pieces
1 teaspoon sea salt or 1 teaspoon fish sauce
1 14-oz. can of coconut milk
1 14-oz. can of chicken stock
fresh basil leaves
Fry the potato chunks in the oil until nicely browned, then drain them on paper towels. Add the shallots, lemon grass, and all of the spices to the pan, and stir-fry for a few minutes. Add the chicken and cook, stirring, until it is opaque. Add the potatoes, salt, coconut milk, and chicken stock. Bring to a boil and then simmer gently for about 30 minutes. Garnish with basil leaves before serving in bowls with rice.
CHICKEN CRESCENT ROLLS
6 oz. cream cheese, soft
2 T. chopped onion
6 T. butter, melted
2 T chopped pimento (opt.)
4 c. cooked cubed chicken
2 - 8 oz. pkg. crescent rolls
t. salt
1-1/2 c. seasoned croutons, crushed
t. pepper
CHICKEN (EASY GRILLED) - SUPER CRISPY
Here is a tip any Jewish grandmother worth her weight in Kosher salt can tell you about. The less you fool with a chicken, the better. The high temperature sears it; the quick cooking time renders it moist and tender, with a wondrously crispy crust. When you taste this, you will wonder why you ever bothered with marinating or basting.
1 whole roaster or fryer chicken, about 3 pounds
2 tablespoons of Kosher or sea salt
Preheat the oven to 500. Remove the innards from the chicken, rinse it thoroughly in cold water, and pat it dry with paper towels. Cover every centimeter of it inside and out with the salt. Place it in a roasting pan or iron skillet in the oven and turn the heat back to 400. Whether grilled or roasted, the chicken will be finished in 40 minutes. Let it cool for ten minutes, then carve it and serve it.
CHICKEN ENCHILADAS (EASY)
1 Whole Chicken (or 6-8 pieces [white & dark]) Stewed
1 large onion, chopped
2 cans cream of mushroom soup
2 cans 4 oz each Green Chilies, chopped
3/4 cup chicken broth (from the stewed or boiled chicken)
teaspoon salt
2 cups cheddar cheese, shredded
2 cups mozzarella cheese, shredded (I combine the two)
10 Tortillas (flour or corn)
1 can black olives (sliced or chopped) if desired
Saute onion in oil. Add soup, chilies, chicken broth and salt. If using black olives you add at this time. Simmer 10 minutes. Remove chicken from bones (if necessary), discard skin and cut chicken into bite sized pieces. Add chicken to sauce and simmer 5 more minutes. Tear tortillas into fourths, cover bottom of greased baking pan (9 x 13 x 2) with tortilla pieces. Cover with chicken sauce and then sprinkle liberally with cheese. Repeat layers until all ingredients are used, ending with cheese. Bake 350 degrees for 30 minutes. This also freezes well if you'd like to make extra or have left overs. This is a good recipe that you can make your own alterations to. Enjoy
CHICKEN FRANCESE WITH LEMON AND PECORINO
1 pound boneless, skinless chicken breast
4 heaping tablespoons finely grated Pecorino cheese
8 tablespoons very finely chopped parsley
2 eggs, beaten well
Flour, for dredging
½ cup olive oil
½ cups dry white wine
2 cups chicken stock
12 thin, round slices of lemon, seeds removed
4 tablespoons butter
Cut the chicken breasts into 12 pieces of roughly equal size. Place the pieces between sheets of waxed paper, and pound with a mallet until they're thin. Season with salt and pepper.
Place cheese and 4 tablespoons parsley in a wide, shallow bowl.
Slowly add the beaten egg, whisking until itÆs smoothly incorporated.
Place the flour on a wide plate.
Dip the pounded chicken in the egg mixture. Remove, letting excess egg drip off.
Place each cutlet in the flour, and coat lightly. Remove from flour and hold them in a single layer. Add the olive oil
to 2 saute pan large enough to hold 3 cutlets in a single layer. Place over medium high heat.
When the oil is hot, add the cutlets.
Saute, turning once, until the cutlets are golden on the outside, just cooked on the inside (about 2 minutes per side).
Remove the cutlets, and hold them in a single layer. Remaining with remaining cutlets. Spill the oil out of the saute pan.
Return the pan to high heat. Add 1/4 cup of white wine to each pan and reduce it to 2
tablespoons in each pan. Divide the stock and the lemon slices between the pans. Boil for 5 minutes, then remove the lemon slices. Keep boiling the sauce until it's reduced to ½ cup.
Turn heat to very low. Swirl 2 tablespoons butter into each pan until the sauce is thickened. Add cutlets to each pan, turning them until they are coated in sauce. Divide cutlets among 4 plates, pour remaining 4 tablespoons of parsley, and serve immediately.
CHICKEN PARMESAN
4 oz dried fettuccine, cooked and drained.
4 skinless, boneless chicken breast halves
Milk
1/3 cup Italian Bread Crumbs
1 tbsp olive oil
1 can (14.5 oz) diced tomatoes with roasted garlic
1 can (6 oz) tomato paste
1/4 cup grated Parmesan cheese
Fresh basil (optional)
1. COOK pasta according to package directions; drain.
2. DIP chicken in milk; coat with crumbs.
3. COOK chicken in hot oil in large skillet over medium heat 10 minutes or until no longer pink, turning once. Remove chicken; keep warm.
4. STIR undrained tomatoes, tomato paste and ½ cup water into skillet. Simmer 3 minutes or until heated through. Serve sauce over chicken and fettuccine. Sprinkle with cheese. Garnish with basil, if desired.
CHICKEN PROVENCALE
2-½ to 3 lb chicken, cut into serving pieces
Salt and pepper, to taste
3 tbsp olive oil
½ lb mushrooms, halved
1 bay leaf
1/4 tsp dried thyme
3/4 c finely chopped onion
1-½ tsp finely chopped garlic
2 tbsp flour
½ c dry white wine
1 c crushed tomatoes
3/4 c fresh or canned chicken broth
6 flat filets of anchovies, chopped
24 bottled small pitted green olives, drained
Sprinkle chicken pieces with salt and pepper. Heat oil in skillet; add chicken pieces, skin side down. Cook over moderate heat until golden brown; turn pieces and continue cooking until golden brown on other side.
Add mushrooms and continue cooking. Add bay leaf, thyme, onion, and garlic. Cook, shaking skillet and stirring so other ingredients are evenly distributed around chicken. When chicken has cooked 10 or 12 minutes, remove pieces.
Sprinkle ingredients in pan with flour; stir to blend evenly. Add wine, tomatoes, and broth; stir and bring to a boil. Return chicken pieces to skillet; add any juice that may have accumulated around them. Add anchovies; check seasoning and add salt and pepper if needed. Cover closely; simmer 5 minutes. Add olives and cook 5 minutes longer.
CHICKEN IN PHYLLO
4 chicken breasts (boneless)
Note: I slice chicken breasts in half lengthwise for thinner slices
4 cups chicken stock
1 cup Chablis
2 celery sticks, minced
1 onion, minced
6 sprigs parsley, minced
salt and freshly ground pepper to taste
6 tbs (=BE stick) butter
3 tbs flour
8 sheets phyllo dough(you can purchase this ready made)
In a 9-inch, 3-quart saute, place chicken breasts, chicken stock and Chablis. Add veggies, parsley, salt and pepper. Cover and cook over medium heat at slow simmer until chicken is tender, about 15 minutes.
Remove chicken breasts, set aside to cool. Reduce stock to about 2 cups.
Place veggies and stock in blender or food processor and puree. Pour puree into top half of double boiler and keep hot, not allowing sauce to boil. In a 1-cup saucepan, melt 3 tbs butter, blend in flour and cook over medium heat for 2 minutes, stirring constantly to make a roux. Add roux to heated puree, whisking until it is smooth. Place top half of double boiler on direct heat and bring contents to slow boil, stirring over med heat until sauce has thickened, about 2 minutes.
Return pan to double boiler and keep sauce very warm.
Preheat oven to 350F. Place each chicken breast at one end of phyllo sheet crosswise to length of phyllo. Top each breast with one tsp sauce, fold sides of phyllo inward to partially cover chicken. Roll chicken in phyllo the entire length of sheet, bake until phyllo is nicely browned, about 15 minutes, then brush with melted butter and bake for an additional 15 minutes. Serve with warm sauce.
NOTE: If desired, after wrapping chicken in phyllo and brushing generously with butter, you may refrigerate or freeze this dish. (Freeze sauce separately). Bake directly from freezer for an additional 15 to 20 minutes.... Serves 8
CHICKEN MARENGO
There's a story that says this dish was served to Napoleon on the day he defeated the Austrians on the battlefield near the village of Marengo in northwest Italy, mid-June 1800. The original recipe contained chicken cooked in oil, tomatoes, a little water, and garlic. The chicken was served with local steamed crayfish and fried eggs as garnish. Back in France, the dish became popular with the addition of mushrooms, thyme, and white wine. If you'd like, you can add uncooked crayfish or shelled uncooked shrimp in the last 10 minutes with the mushrooms. You can also substitute chicken breasts or chicken parts, skinned or un-skinned. Serves 4-6.
1 3-lb ready-to-cook chicken, cut up
4 tbsp olive oil
3/4 c chopped onion
½ c dry white wine
3 tbsp tomato puree
1 clove garlic, chopped
2 tbsp chopped parsley (or 1 tbsp dried)
½ tsp dried thyme
½ lb mushrooms
Croutons, fried or baked in butter or oil
Rub chicken pieces with 1-1/2 tsp salt and 1/4 tsp pepper; dredge in flour. Brown in oil on one side. Add onion and turn pieces to brown on the other side. When well browned, pour in wine and boil until wine reduces to about half.
Stir in puree, garlic, and parsley. Cover and cook slowly for 20 minutes. Add thyme and mushrooms; cook 10 minutes longer. Adjust seasoning. Transfer chicken to platter surrounded with croutons; pour pan gravy over.
CHICKEN PARMESAN
6 - 8 boneless chicken breasts
1/4 cup olive oil
2 cloves garlic, minced
1 - 6 oz. can tomato paste
1 - 14 oz. can diced tomatoes
2/3 cup Italian bread crumbs
½ cup Parmesan cheese, grated
½ cup milk
Heat oil in a skillet. Dip chicken breast into the milk and then coat with bread crumbs. Brown in the skillet until chicken is cooked through. Remove chicken and set aside. Place tomatoes, tomato paste, and garlic in the skillet and heat through. Serve chicken over cooked pasta with the tomato mixture poured on top and sprinkled with Parmesan cheese
CHICKEN PARMESAN (GRILLED)
Split whole chicken breast (1 per person)
Split but keep as one unit so you can fold it over
Miracle Whip salad dressing
Grated Parmesan cheese (fresh or in the
can-your preference) about 2 cups
Seasoned salt
Shredded Monterey Jack cheese
(about 1/4 cup per chicken breast)
Start your grill before you begin putting the chicken together.
In a shallow dish pour in the Parmesan cheese. On a plate lay out chicken breast so that the outside is facing you. Spread with salad dressing. Press dressing side down 'firmly' into the Parmesan cheese.
With inside of breast facing you spread this with salad dressing and sprinkle about a tsp of seasoned salt on top. Place about 1/4 cup of shredded Monterey jack cheese on one side of the chicken breast and fold the other half over to form a pocket of sorts. Pin closed with heavy toothpicks and carefully transfer to platter. Continue with the remaining pieces of chicken.
Go to grill and CAREFULLY place chicken on top rack of grill where you want it to be during the entire cooking time. You DO NOT want to move this at all. Close lid of grill and cook for about 10-15 minutes. Check about every 5 minutes. Open lid and cook for another 15 minutes. Close lid one last time and cook for about 5 minutes longer. Remove from grill with a large spatula and remove toothpicks (or just heed warnings to your family or guests to remove them before eating!)
Usually serve with wild rice or buttered noodles. Very good reheated too and put on a bun for a sandwich! Enjoy!!
CHICKEN PARMESAN RISOTTO
Prep/Cook: 15 min. Servings: 4
1 lb boneless skinless chicken breasts, cut into small pieces
1 large tomato (optional)
1 can (10 3/4 oz) Cream of Chicken Soup
1 2/3 cups milk
½ cup Parmesan cheese
½ tsp Italian seasoning (optional)
2 cups rice, uncooked.
1. HEAT 1 tablespoon oil in skillet. Add chicken; cook until lightly browned. While chicken is cooking, chop tomato.
2. ADD soup, milk, Parmesan cheese and seasoning; stir. Heat to boil.
3. STIR in rice and tomato; cover. Cook on low heat 5 minutes or until cooked through. Stir.
CHICKEN PASTA PRIMAVERA
Prep: 10 minutes Cook: 7 minutes Servings 3
2 cups cut-up fresh vegetables (bell pepper, zucchini, broccoli, carrots)
4 oz linguine cooked, drained (about 2 cups)
1 pkg (6 oz) chicken breast strips
1/3 cup grated Parmesan cheese
1. COOK and stir vegetables in 2 tablespoons olive oil in large skillet 5 minutes or until tender-crisp.
2. ADD chicken breast strips and linguine. Cook 2 minutes or until thoroughly heated.
3. STIR in cheese.
Try serving with crusty French bread and a quick bagged salad tossed with your favorite dressing.
CHICKEN SATE
2 pounds boneless chicken cut into 1 inch pieces
1/3 cup orange juice
3 Tbsp. soy sauce
2 cloves garlic, minced
1 Tbsp. Sesame oil
2 Tbsp. extra virgin olive oil
½ tsp. ground ginger
Combine all ingredients and allow chicken to marinate for several hours or overnight. Place chicken on skewers and bake in the oven for 15 minutes at 425 degrees or grill over medium heat until chicken is done. Serve with sauce recipe to follow.
Dipping Sauce
1/3 cup smooth peanut butter
2 Tbsp. soy sauce
1 clove garlic, minced
2 tsp. brown sugar
1 Tbsp. green onions, finely chopped
1/3 cup coconut milk
Combine all ingredients in a small saucepan and simmer for several minutes to allow flavors to blend.
CHICKEN STEW WITH TOMATOES AND WHITE BEANS
4 bacon slices, chopped
6 chicken thighs with skin and bones (about 2 1/2 pounds)
All purpose flour
1 large onion, chopped (about 2 cups)
5 garlic cloves, minced
2 14 ½ -ounce cans stewed tomatoes
1 14 ½ -ounce can low-salt chicken broth
3/4 cup dry red wine
½ cup chopped fresh basil
1 tablespoon dried oregano
2 15-ounce cans cannellini (white kidney beans), drained
Cook chopped bacon in heavy large pot over medium-high heat until crisp.
Using slotted spoon, transfer bacon to paper towel. Sprinkle chicken thighs with salt and pepper. Dredge chicken in flour, shaking off excess. Add to drippings in pot and saute until brown, about 3 minutes per side. Using slotted spoon, transfer chicken to large bowl. Pour off all but 2 tablespoons drippings from pot. Add chopped onion and minced garlic to pot; saute 4 minutes. Add bacon, stewed tomatoes, chicken broth, red wine, basil and oregano. Bring to boil, scraping up browned bits. Return chicken and any accumulated juices to pot. Cover and simmer until chicken is cooked through, about 20 minutes. Add cannellini; simmer 10 minutes longer. Season to taste with salt and pepper. Makes 4 to 6 servings.
CHICKEN SOUP WITH MINIATURE LEEK-CHIVE MATZO BALLS
For bigger matzo balls in this soup form mixture into 12 rounds and cook them for one hour ten minutes.
6 tablespoons (3/4 stick) unsalted pareve margarine
½ cup packed finely chopped leek (white and pale green parts only)
½ cup finely chopped fresh chives
4 eggs
2 tablespoons ginger ale
1 ½ teaspoons kosher salt
1/4 teaspoon ground pepper
1/4 teaspoon ground ginger
1 cup unsalted matzo meal
12 cups chicken broth
Chopped fresh chives
Melt margarine in heavy small skillet over medium heat. Add leek; saute 5 minutes. Remove from heat. Add 1/2 cup chives.
Beat eggs, ginger ale, salt, pepper and ginger to blend in bowl. Mix in matzo meal and leek mixture. Cover and chill until firm, at least 2 hours.
Line large baking sheet with plastic wrap. Using moistened palms, roll rounded teaspoons of matzo mixture into balls. Place on prepared baking sheet. Chill 30 minutes.
Bring large pot of salted water to boil. Drop in matzo balls; cover pot. Cook matzo balls until tender and evenly colored throughout, about 40 minutes. Using slotted spoon, transfer matzo balls to bowl. (Can be made 3 days ahead. Cover and chill.)
Bring chicken broth to simmer in large pot. Add matzo balls and cook until warmed through, about 10 minutes.
Place 4 matzo balls in each of 12 bowls. Ladle soup over. Garnish with chives and serves. Serves 12.
CHICKEN TAGINE WITH OLIVES AND ROAST PEPPERS (MORRACAN)
1 ½ cups chopped onion, white or yellow
4 cloves garlic, minced
1 Tablespoon olive oil
1 ½ pounds boneless, skinless chicken breast,
cut into 1 ½ pieces
1 Tablespoon cumin
1 teaspoon ground ginger
A few saffron threads
1 teaspoon ground white pepper
14 ½ -oz. fat free chicken stock
3 bell peppers (preferably 1 green, 1 red, 1
yellow) roasted, peeled, seeded and diced
2 carrots, peeled halved and roasted* and sliced in ½ slices
1 preserved lemon, skin only, diced
1 cup pitted small green olives (you may want to
omit these if you are watching your sodium
intake)
½ cup chopped cilantro
Saute onion in olive oil until softened but not browned. Add garlic and saute but do not brown.
Add chicken pieces which have been tossed in mixture of the spices. If time permits, toss chicken in this "dry rub" the night before to allow the flavors to permeate.
Cook the chicken/spice mixture over medium heat for approximately five minutes. If it starts to stick, add 1 Tablespoon juice from the preserved lemons.
Pour in the stock and bring to a boil. Reduce to simmer and add the peppers, carrots, and lemon.
Cover. Simmer for 4-5 minutes and stir in cilantro.
*Place carrots on sheet pan spray them lightly with canola or olive spray. Place pan in 425 degrees Fahrenheit oven and roast approximately 12 minutes or until carrots just begin to brown. Remove, cool and slice.
VARIATION: Vegetarian variation of this can be made by substituting vegetable stock for chicken stock. The chicken can be omitted and 3 cups frozen artichoke hearts (thawed) can be added after sauteing the onion and garlic with spices.
CHICKEN TORTILLAS
1 medium onion, chopped
2 Tbs. margarine
1 cups shredded cooked chicken or turkey
1 jar ( 12 oz) picante sauce, divided
1 pkg. (3 oz) cream cheese, cubed
1 tsp. ground cumin
2 cups grated sharp cheddar cheese, divided
8 flour tortillas ( 6 inches each )
Preheat oven to 350 degrees. In a skillet, saute onion in margarine, stirring constantly, until tender. Stir in chicken, 1/4 cup picante sauce, cream cheese, and cumin. Cook until thoroughly heated. Stir in 1 cup cheddar cheese. Spoon about 1/3 cup chicken mixture in center of each tortilla. Roll up; place seam side down in a greased 13 x 9 x 2 - inch baking dish. Top with remaining picante sauce and cheddar cheese; bake 15 minutes. Serves 4 - 6
Note: I don't use as much of the salsa as the recipe calls for. I mix the remaining cheese, a half cup of the picante sauce and a little ½ + ½ in the fry pan until the cheese is melted and pour it over the rolls before I put it in the oven... Hope you all enjoy this..... 4 T milk Heat oven to 350. Blend cream cheese and 2 T. butter until smooth. Add next 6 ingredients in order given. Separate crescents into 8 rectangles; firmly press perforations together to seal. Spoon c. mixture onto center of each crescent. Pull corners of dough together on top and twist to seal. Brush tops with melted butter and dip in crumbs. Place on ungreased cookie sheet. Bake for 20 minutes. This will definitely become a "regular" at your house. yum
CHICKEN WITH GRAPES
4 lg chicken breasts, halved or 2 fryers, cut in eighths
2 lb seedless white grapes
1 lb fresh mushrooms
½ c whole blanched almonds
½ c flour
1 tsp salt
½ tsp pepper
1 tsp paprika
Preheat oven to 250 degrees. Mix flour with salt, pepper, and paprika; coat chicken. Place in greased baking pan, skin side up. Bake 1 hour, uncovered, turning often in first half hour.
Turn chicken again on the hour and sprinkle with grapes, mushrooms, and almonds. Cover closely; continue baking 2 hours longer.
CHICKEN WITH OLIVES
This is an example of chicken "Hunt Style"--chicken dishes made from ingredients found in a particular region or country. This recipe originated in Greece. It's good served over rice, pasta, noodles, or toasted bread. Note that you can substitute chicken breasts or chicken parts, skinned or unskinned. Serves 4 to 6.
2- to 3-lb chicken, cut up
3 tbsp olive oil
5 cloves garlic, chopped
3 yellow onions, chopped
3 c tomatoes (fresh or canned), chopped
1 6-oz jar green stuffed olives
OR 3/4 c salad olives
Black pepper, to taste
1 tbsp dried oregano (or 2 tbsp chopped fresh)
1 c dry red wine
Salt, to taste
Brown chicken in olive oil. Remove chicken and saute garlic and onions until tender. Add tomatoes and olives and saute until tomatoes (if fresh) are soft. Add pepper, oregano, wine, and chicken.
Cover and simmer about 30 minutes, or until tender. Taste for salt, as the olives are salty.
COQ AU VIN
(ROOSTER IN A WINE SAUCE)
6 servings
2 pound rooster
1 bottle red wine
1 pound mushrooms
5oz smoked bacon
1 cup brandy
2 tablespoon flour
3 tablespoon oil
1 cup butter
4 onions, 2 cloves of garlic, thyme and bayleaf
salt and pepper
1-In a stew pan brown the chopped onions and the diced bacon with the butter and the oil.
2-Cut the rooster in pieces and put them in the pan. Brown and season.
3-Pour the brandy over and flame.
4-Sprinkle with flour and mix.
5-Pour the red wine over, add the crushed garlic, the sliced mushrooms, thyme and bayleaf.
6-Cover and cook.
7-On the serving dish pour the sauce over the rooster. Serve hot
COUNTRY CAPTAIN
This dish, known throughout Georgia and much of the southern United States, dates to the early 1800s. There are several versions of its origin. One story says that it was introduced to Savannah by the captain of a vessel that plied the spice route from India. Another tale says that it's named for the native non-commissioned officers in India--"Country Captains." A known fact is that it was the favorite entree of President Franklin Roosevelt, introduced to him by his cook at Warm Springs, Georgia.
1 frying chicken, cut in pieces
½ c flour
salt and ground pepper, to taste
2 tbsp vegetable oil
2 tbsp butter
½ c finely chopped onion
1 clove garlic
3/4 c finely chopped green pepper
1 c sliced mushrooms
½ c raisins
1 tbsp curry powder
1 tsp thyme
2 c chopped canned tomatoes
½ c toasted, slivered almonds
Dredge chicken in flour seasoned with salt and pepper. Shake off excess. Heat oil and butter in a heavy skillet large enough to hold chicken in one layer, or cook in batches. Brown chicken on all sides; remove from pan.
To the skillet, add onion, garlic, peppers, mushrooms, raisins, curry powder, and thyme, stirring until vegetables are wilted. Add tomatoes and salt and pepper to taste. Bring to a boil, stirring, and add chicken pieces, skin side up. Cover and cook until chicken is cooked thoroughly, about 30 minutes. Serve with cooked rice, toasted almonds, and chutney on the side.
CRISPY CHICKEN MACARONI & CHEESE DINNER
Prep: 10 min. Bake: 20 min. Servings: 6-8
6 to 8 boneless skinless chicken breast halves (about 2 lbs)
1 packet SHAKE 'N BAKE Seasoned Coating Mix Original Chicken
1 pkg (14 oz) macaroni & cheese dinner
Hot cooked green beans or you favorite vegetable
1. MOISTEN chicken with water. Shake off excess.
2. SHAKE 1 or 2 pieces at a time with coating mix. Place in 15x10x1 inch baking pan lined with foil. Discard any remaining coating mix in shaker bag.
3. BAKE at 400 degrees F for 20 minutes or until cooked through. Meanwhile, prepare macaroni & cheese as directed on package. Serve chicken with macaroni & cheese and green beans.
Variation: Substitute STOVE TOP Stuffing Mix for Chicken for Macaroni & Cheese Dinner.
CURRIED CHICKEN SALAD
2 cup diced cooked chicken
1/4 cup sliced water chestnuts
½ lb green grapes, halved
½ cup coarsely chopped celery
½ cup toasted slivered almonds
8-oz can pineapple chunks, drained
Dressing:
3/4 cup light mayonnaise
1 tsp curry powder
2 tsp low-sodium soy sauce
2 tsp lemon juice
In a bowl, mix chicken with all other salad ingredients. Combine dressing ingredients; add to chicken mixture. Refrigerate at least an hour before serving.
EASY CURRY
This dish offers exotic flavor, but requires very little work. Once you combine the ingredients, the long cooking time takes care of the rest. Serve with Indian rice; serves 4.
1 to 2 med onions, chopped
1 med green pepper, chopped
2 tbsp butter
1 lb chicken or beef, ground or chunks
Salt and pepper, to taste
1 tsp red pepper
2 tbsp curry powder
1 tbsp turmeric
1 tsp vinegar
Dash garlic salt
2 med potatoes, sliced or cubed
1 c water (add more if more liquid is desired)
1 can tomatoes
Saute onions and green pepper in butter. Add meat and seasoning and brown a little. Add potatoes, water, and tomatoes. Simmer 1-1/2 to 2 hours until desired consistency is reached.
ETHIOPIAN SPICY BRAISED CHICKEN
1 8-oz can tomato sauce
1/4 cup paprika
½ cup dry red wine
1 tablespoon grated gingerroot
2 teaspoons ground cayenne pepper (less if you're a weenie)
1/8 teaspoon ground cardamom
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
1/8 teaspoon ground allspice
2 cloves garlic, minced
2 tablespoon cooking oil
1 large onion, peeled and chopped
½ teaspoon turmeric
1 chicken, cut up
Mix first ten ingredients in medium-sized bowl. Set aside. Fry the onions in the oil. Sprinkle with turmeric. Add onions to tomato sauce mixture. Place chicken pieces in large, heavy pot. Spoon all of the sauce over the chicken. Bring mixture to boil. Immediately reduce heat and cover. Stew (braise!) for 45 minutes. Remove lid from pan, and allow chicken to cook for 15 more minutes. Serve with flat bread.
FRIED CHICKEN (KFC ORIGINAL)
1 frying chicken, cut into frying pieces
1 ½ cups flour
1 Pkt. (dry) Good Seasons Italian Dressing (THE 11 herbs and spices!)
1 Envelope Lipton (or other brand) Tomato Cup of Soup
2 eggs, well beaten
2/3 cup milk
Vegetable oil to cover bottom of your skillet; about ½ inch deep.
1. Combine eggs and milk. Set aside.
2. Combine flour with the Italian dressing and soup mix.
3. Dip chicken pieces in milk-egg mixture and roll them in the flour-seasoning mixture. Repeat procedure.
4. Fry pieces over medium heat for 25 to 30 minutes, turning often.
5. Remove from fire. Drain and serve.
GRILLED CHICKEN PASTA
4-6 skinless, boneless chicken breast halves
1 lb rotini pasta, cooked and drained
3-4 chopped green onions
1 can small pitted black olives
2-3 semi-ripe tomatoes, cut bite-size
1 cup olive oil
2 cup Parmesan cheese
Salt and pepper
Fresh basil--a big handful, or to taste
Marinade:
½ cup olive oil
2 to 3 cloves garlic, chopped
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
Combine all marinade ingredients in a glass dish. Dip chicken pieces in marinade and turn to coat; sprinkle with black pepper. Marinate at least an hour.
Grill chicken and cut into bite-size pieces. Toss rotini with remaining ingredients; add chicken.
GRILLED CHICKEN BREASTS WITH LEMON AND THYME
1 ½ tablespoons lemon juice
1/4 teaspoon dried thyme
½ teaspoon dried red-pepper flakes
1 clove garlic, minced
1/4 cup olive oil
1/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper
4 bone-in chicken breasts (about 2 1/4 pounds in all)
Light the grill or heat the broiler. In a shallow dish, combine the lemon juice with the thyme, red-pepper flakes, garlic, oil, salt, and black pepper.
Coat the chicken with the mixture.
Grill the chicken breasts over moderately high heat or broil them for 8 to 10 minutes. Turn and cook until the chicken is just done, about 10 minutes longer.
LEMON CHICKEN (EASY)
500 gm of chicken, boned and cut into 2 cm pieces oil
1 medium onion,
chopped 2 cloves garlic,
crushed plain white flour
3 T lemon juice
1 x 440 gm can of cream of chicken soup
salt and pepper
Heat oil in a large frying pan over medium heat, then add onion and garlic. Cook for one minute. Toss chicken lightly in flour, then add to pan, cook until browned, then add soup and lemon juice. Simmer for approximately 10 minutes, until chicken is still tender but no longer pink. Add salt and pepper to taste.
Add water or milk to thin sauce if necessary. Serve on rice or pasta with salad. Serves 4 or 5
MONGOLIAN CHICKEN
1 lb skinless, boneless chicken breasts or 1 lb pork
1 tbsp hoisin sauce
½ tsp crushed dried red pepper
½ tsp ketchup
1/4 c chicken stock or broth
1-1/2 tbsp vegetable oil
1-1/2 tsp finely chopped garlic (about 2 cloves)
2 green onions, slivered
1 c bean sprouts
1 tbsp sesame oil
Marinade:
½ tsp salt
½ tsp sugar
1 tsp soy sauce
1 tsp oyster sauce
2 tsp white wine
2 tsp cornstarch
dash pepper
Cut chicken or pork into pieces about 1 inch by ½ inch. Sprinkle marinade ingredients on chicken and mix well. Marinate 1 hour or overnight.
Mix hoisin sauce, red pepper, ketchup, and stock; set aside. Heat wok and add oil. Stir-fry garlic 30 seconds. Add meat; stir-fry 3 minutes over high heat. Add sauce mixture; mix well. Cover; cook 1 minute. Add onion and bean sprouts; stir-fry 1 minute. Add sesame oil. Mix well and serve.
PEPPERED CHICKEN
1 Kg Chicken, cleaned and cut
3 tbsp ground pepper
6 green chillies, cut lengthwise
1/4 tsp turmeric
2 large onions, sliced
1-2 tsp vinegar
tsp ginger and garlic paste
salt to taste
cooking oil (5- 6 tbsp.)
Fry onions in a large pan until brown. Add the ginger/garlic paste and fry for a minute. Next, toss in the green chillies, pepper, turmeric, salt and vinegar.
Mix the spices well. Add the chicken pieces and a little water. Mix well and cook covered till done.
Serve hot with Nan bread/Chapathis/Pittas.
POACHED CHICKEN
This recipe makes quite a quantity of extremely flavorful, delicately cooked chicken. You can use it for Poached Chicken Salad (coming up next time), make sandwiches with it, or use it in other favorite recipes that call for cooked chicken. (You may want to halve the recipe, if you don't need quite so much.)
2 frying chickens (3 to 3-1/2 lb each)
2 carrots, chopped
2 celery ribs, chopped
Whole cloves
1 onion
1 tbsp margarine
1 tbsp parsley
Place chickens in a stewing pot. Add carrots and celery. Stick cloves into whole onion and add to pot. Add margarine and parsley, then water to cover. Bring to a tremble and cook 1 hour.
Cover pot with tilted top, then place pot in a sink of cold water. Repeat 3 or 4 times until broth is cool. Let the chicken languish in the pot in the refrigerator overnight. Lift out chicken and de-joint.
POPPY SEED CHICKEN
(always a favorite at pot luck lunches/dinners)
5-6 boneless/skinless chicken breasts
1 small container sour cream
1 can Cream of Chicken soup (undiluted)
1 stick of butter
1 stack-pack of Ritz Crackers, crushed
2 tbsp. Poppy seeds
Salt and pepper to taste
Boil chicken until done-cut into bite-size pieces. Place chicken in the bottom of an ungreased glass baking dish. In a small bowl, combine sour cream and soup-add salt and pepper to taste; spread over chicken. Melt margarine and add crushed Ritz crackers and poppy seeds; mix well. Spread over sour cream/soup mixture. Bake at 350 degrees for 35-40 minutes (until bubbly).
SANTA FE CHICKEN WRAPS
2 (15 oz) cans any style beans
1 (14.5 oz) tomatoes (drain and reserve 1/4 cup liquid)
4 boneless, skinless chicken breasts, cooked and diced
1 ½ cups cooked rice
2 tbsp vegetable oil
1 ea. Red bell pepper and yellow onion, cut in 1/4" strips
1 pkg taco seasoning
1 ½ cups grated Monterey Jack cheese
6 10: flour tortillas
In a saucepan, heat the beans. Keep warm and set aside 1 cup.
Heat the vegetable oil in a 12" frying pan. Saute bell pepper and onion with the taco seasoning for 5 minutes. Add reserved liquid, tomatoes and cooked, diced chicken and heat through.
To assemble, place 1/6 of the chicken mixture on one side of a warm four tortilla. Add ½ cup rice, 1/4 cup of the warmed beans and 1/4 cup of the cheese.
Roll up the tortilla. Secure with a tooth pick. Cut wrap diagonally. Repeat. Serve wraps with remaining beans place in a bowl on the side.
SESAME CHICKEN KABOBS
2 pounds boneless chicken breasts cut into 1-inch pieces
Marinade:
3 Tbsp. soy sauce
2 cloves garlic, minced
1 Tbsp. fresh ginger, grated
1 tsp. sesame oil
Other ingredients:
1/3 cup cornstarch
1 egg beaten
Bamboo or metal skewers
2/3 cup sesame seeds
Corn oil or peanut oil for frying
Combine marinade ingredients and chicken and allow to marinate for several hours. Place chicken on bamboo skewers. Coat chicken skewers with egg yolk and then with cornstarch and sesame seeds. Heat oil in a skillet and fry until chicken is golden brown.
SIZZLING CHICKEN SKEWERS
1 cup crunchy peanut butter
1/3 cup cilantro, chopped
3/4 cup salsa
1/4 cup brown sugar
½ cup soy sauce
1 tablespoon salt
1/4 cup lemon juice
½ teaspoon cayenne pepper
½ teaspoon ground black pepper
3 tablespoons minced garlic
1 bunch green onions, chopped
3 boneless chicken breasts, sliced lengthwise into long stripsbamboo skewers
2 bell peppers, cubed
1 In a large mixing bowl, combine crunchy peanut butter, cilantro, salsa, brown sugar, soy sauce, salt, lemon juice, cayenne pepper, black pepper, garlic and green onions; mix well. Add chicken to the marinade, cover and refrigerate for at least 4 hours.
2 While the chicken is marinating, soak bamboo skewers in water for one hour so they will not burn on the grill.
3 Preheat the barbeque to a high heat. Or preheat your oven to broil.
4 Thread chicken onto skewers like a snake, and in between each loop add a cube of bell pepper.
5 Grill skewers, turning once, over charcoal for 4 to 6 minutes; or broil, until just browned and cooked through. Makes 6 servings
STUFFED COLD CHICKEN BREASTS
4 tbsp butter
½ cup chopped onion
1/4 lb mushrooms, chopped
1/4 cup chopped parsley
Salt and pepper
2 lg chicken breasts, boned and skinned
3 sandwich-size slices salami
2 sandwich-size slices Swiss cheese
1/4 cup chicken stock
Preheat oven to 350 degrees. Grease a large casserole dish. Melt 2 tbsp butter. Saute onion; when golden, add mushrooms, parsley, salt, and pepper. When mushrooms have wilted, remove from heat.
Salt and pepper the breasts and overlap them, making a long rectangle. Place salami, cheese, and sauteed mixture on the chicken in layers. Wrap up the breasts jelly-roll fashion and tie with string.
Saute the roll in remaining 2 tbsp butter until golden on all sides. Bake 30 minutes uncovered with 1/4 cup chicken stock.
Let cool, then refrigerate. To serve, slice in quarter-inch pieces.
STUFFING FOR TURKEY (OR CHICKEN)
2 tbsp vegetable oil
1 large onion, chopped small but not minced
3/4 lb ground veal
2 cups croutons (preferably flavored)
cup heavy cream
1 can (3 or 4 oz--depending on brand) sliced
water chestnuts, drained & chopped
2 eggs, beaten
2 tbsp soy sauce
3 tsp fresh grated ginger
(don't substitute powdered--you can get fresh ginger in your produce section--and don't believe anyone who says it has to be peeled before you can grate it--that's a crock! But if you keep it in the freezer, run it under warm water for one minute before grating and it'll go much easier) Heat oil in a mid-sized frying pan over medium heat and, when it's hot, add the onion & cook till soft and transparent but not brown. Add the veal and cook till the meat is lightly browned (about 8 minutes).
While the veal browns, mix the croutons and cream in a large bowl and allow to stand for a minute. Add the chopped water chestnuts, soy sauce, ginger, and eggs. Mix well. Add the veal & onion mixture and mix well again. Loosely stuff bird with stuffing. If there is any excess, cook it in a covered casserole dish for about half an hour. For a really big turkey, you will need to double the recipe, though you'll definitely have some left over then.
Your guests (and you!) are going to love this!
SWEET AND SOUR CHICKEN TENDERS
1/4 cup all-purpose flour
1 tsp. Creole seasoning
½ tsp. freshly ground black pepper
½ cup vegetable oil
2 lbs. boneless skinless chicken breast, cut into ½ -inch strips
For the Sweet-and-Sour Sauce
½ cup ketchup
1 tsp. soy sauce
1 tsp. cider vinegar
½ cup brown sugar
1 Tbs. cornstarch
½ cup orange juice
For the Chicken:
1. Mix the flour and seasonings together. In a medium skillet, heat the oil.
2. Dredge the chicken in the seasoned flour. Place the chicken in the skillet. Do not overcrowd the chicken.
3. Cook in batches, if necessary, turning with tongs until the tenders are golden brown.
4. Remove and drain on paper towels. Toss with Sweet-and-Sour Sauce (see below). Serve immediately.
For the Sauce:
1. In a small saucepan, combine the ketchup, soy sauce, vinegar, and brown sugar.
2. Over medium-high heat, bring the sauce to a boil, stirring occasionally. Reduce the heat.
3. In a small cup, mix the cornstarch into the ornage juice until dissolved.
4. Stir into the sauce and simmer, stirring occasionally, until the sauce thickens, approximately 5 minutes
TEQUILA LIME CHICKEN
6 - 8 boneless chicken breasts
1/4 cup olive oil
1 small onion, chopped
1 jalapeno pepper, seeded and chopped
Juice of 2 limes
1 tsp. grated lime zest
2/3 cup tequila
1 cup Monterey Jack cheese, grated
Salt and pepper to taste
Saute onion and pepper in half the olive oil until tender. Remove from skillet and set aside. Sprinkle chicken breasts with salt and pepper and cook in the rest of the oil over medium heat until chicken is cooked through. Meanwhile, combine saute onion and pepper, tequila, lime juice and lime zest together and pour over chicken. Cook until warmed through. Place chicken on a plate and sprinkle with Monterey Jack cheese. Serve with warm rice
THAI GRILLED CHICKEN WITH CILANTRO DIPPING SAUCE
Cilantro stems get in the act in this recipe; they're pureed with the leaves, jalapenos, garlic, fish sauce, and sesame oil to make a flavorful coating for grilled chicken. The dipping sauce, which also contains cilantro, is a classic Thai sweet-and-sour sauce.
2 jalapeno peppers, seeds and ribs removed
4 cloves garlic, 2 smashed, 2 minced
½ cup lightly packed cilantro leaves and stems, plus 1 tablespoon chopped
cilantro
2 tablespoons Asian fish sauce (nam pla or nuoc mam)*
1 tablespoon cooking oil
1 teaspoon Asian sesame oil
½ teaspoon salt
4 boneless, skinless chicken breasts (about 1 1/3 pounds in all)
6 tablespoons rice-wine vinegar
1 tablespoon sugar
1/4 teaspoon dried red pepper flakes
1 ½ tablespoons water
*Available at Asian markets and many supermarkets
Light the grill or heat the broiler. In a blender or food processor, puree the jalapenos, smashed garlic cloves, the ½ cup cilantro leaves and stems, the fish sauce, cooking oil, sesame oil, and 1/4 teaspoon of the salt. Put the chicken in a shallow dish and coat it with the cilantro puree.
Grill the chicken over moderately high heat or broil it for 5 minutes. Turn and cook until just done, about 5 minutes longer.
Meanwhile, in a small stainless-steel saucepan, bring the vinegar, sugar, and the remaining 1/4 teaspoon salt to a simmer, stirring. Simmer for 2 minutes.
Pour the liquid into a small glass or stainless-steel bowl and let cool. Add the minced garlic, the 1 tablespoon chopped cilantro, the red-pepper flakes, and water. Serve each chicken breast with a small bowl of the dipping sauce alongside.
TROPICAL CHICKEN PACKETS
4 sheets Reynolds wrap
4 boneless, skinless chicken breast halves (1 to 1 1/4 lb)
4 green onions and tops, cut into 1 inch pieces
1 can (20 oz) pineapple chunks, drained
1 medium red bell pepper, cut in strips
½ cup teriyaki marinade & sauce
2 tablespoons packed brown sugar
1 teaspoon grated fresh ginger
Hot cooked rice
PREHEAT oven to 450 degrees F
CENTER one chicken breast half on each sheet of Reynolds Wrap. Top with green onions, pineapple and bell pepper. Combine teriyaki sauce, brown sugar and ginger; spoon over chicken and vegetables.
BRING up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
BAKE 18 to 20 minutes on a cookie sheet in oven or GRILL 14 to 16 minutes in covered grill. Serve over rice with additional teriyaki sauce, if desired.
UNDER CONSTRUCTION
