marți, 21 ianuarie 2014
Chicken Recipes For You
Chicken-Filled Puffs
Categories: Chicken, Breads
Yield: 4 servings
Mini Puffs 1/2 ts Instant minced onion
2 c Finely chopped cooked 2 ts Lemon juice
Chicken or 3 cans 1 ts Ground ginger
(6 3/4 oz ea.) chicken, 1/2 ts Salt
Drained 1/4 ts Pepper
1/3 c Mayonnaise or salad 2 Stalks celery, finely
Dressing Chopped (about 1/2 c.)
1 tb Finely chopped onion OR
---------------------------------MINI-PUFFS---------------------------------
1 c Water 1 c All-purpose flour
1/2 c Margarine or butter 4 Eggs
Prepare Mini Puffs. Mix remaining ingredients. Cut off tops of puffs with
sharp knife; remove any filaments of soft dough. Fill each puff with
rounded teaspoon chicken mixture; replace top. Refrigerate until serving
time. *Mini Puffs* Heat oven to 400. Heat water and margarine to rolling
boil in 3-quart saucepan. Stir in flour. Stir vigorously over low heat
until mixture forms a ball, about 1 minute; remove from heat. Beat in
eggs, all at once; continue beating until smooth and glossy. Drop dough by
slightly rounded teaspoonfuls onto ungreased cookie sheet. Bake until
puffed, golden brown and dry, about 25 minutes. Cool on wire rack.
Chicken-Flavored Rice Mix
Categories: Rice, Chicken
Yield: 4 servings
-Robbie Shelton 2 ts Dried Tarragon
4 c Uncooked Long-Grain Rice 2 ts Dried Parsley Flakes
4 tb Instant Chicken Bouillon 1/4 ts White Pepper
1 ts Salt
Combine all ingredients in a large bowl. Stir until evenly distributed.
Put about 1 1/3 cups mixture each into three 1- pint airtight containers.
Label. Store in a cool, dry place. Use within 6 to 8 months.
Makes about 4 cups of CHICKEN-FLAVORED RICE MIX.
RECIPE FOR CHICKEN-FLAVORED RICE 1 1/3 cups CHICKEN-FLAVORED RICE MIX 2
Cups of Cold Water 1 Tbs. Butter or Margarine
Combine all ingredients in a medium saucepan. Bring to a boil over high
heat. Cover, reduce heat and cook 15 minutes, until liquid is absorbed.
Makes 4 to 6 servings.
Chicken-In-A-Corn Bread Pocket
Categories: Chicken, Breads
Yield: 6 servings
6 tb Margarine 1 c Shredded Swiss cheese
1 1/2 c Chopped green peppers 4 1/2 c All-purpose flour
1 c Chopped onion 3/4 c Yellow cornmeal
3 c Chopped cooked chicken 2 tb Sugar
-(about 1-1/2 lbs uncooked) 2 Packets fast-rise dry yeast
3/4 c Favorite barbecue sauce 1 c Water
1 (4-oz) jar sliced pimientos, 1/2 c Milk
-drained
peanut oil
In skillet, over medium heat, melt 2 tablespoons margarine. Add green
pepper and onion. Cook, stirring until done. Stir in chicken, barbecue
sauce, pimientos and cheese,. Set aside.
Set aside 1 cup flour. In a large bowl, mix remaining flour, cornmeal,
sugar and yeast. In a saucepan, over low heat, heat water, milk and
remaining margarine until hot to touch (125 to 130 degrees - measure with a
meat thermometer). Stir into dry ingredients. On lightly floured surface,
knead until smooth and elastic, about 5 minues, adding extra flour as
needed.
Divide dough in half. Roll and stretch each piece into a 12-inch circle.
Place on a large greased baking sheet. Spread half the chicken mixture over
half of each circle. Fold dough over filling to form semi-circles. Press
edges together with fork tines; cover. Place large shallow pan on counter
and half-fill it with boiling water. Place sheet over pan. Let dough rise
15 minutes.
Slit top of each loaf. Brush with oil. Bake at 400 degrees for 25 to 30
minutes. Serve warm. Refrigerate leftovers. Reheat to serve. Serves 6.
Chicken-Pecan Cheese Spread
Categories: Appetizers, Chicken
Yield: 6 servings
8 oz Neufchatel cheese, softened 2 tb Chopped chutney
1 c Chopped cooked chicken 1 tb Curry powder
3/4 c Chopped pecans, toasted 2 tb Coarsely chopped parsely
1/3 c Mayonnaise
Chopped pecans, for garnish
1. In a food processor, combine cheese, chicken, toasted pecans,
mayonnaise, chutney, curry & parsely. Process just until combined.
2. Place in a serving dish & garnish w/ chopped pecans. Refrigerate 2 hours
or until chilled. Serve w/ crackers & sliced apples.
Chicken/turkey and Mushrooms Parmesan
Categories: Chicken, Poultry
Yield: 4 servings
1 lb Boned chicken or turkey 2 tb Dry sherry wine
-breasts,cut into strips 1 c Sliced mushrooms
1/4 c Chopped onion 1/2 c Sliced red or green bell
2 tb Oil -pepper
10 3/4 oz Can condensed cream of 1/4 c Grated Parmesan cheese
-mushroom soup 1 Bag Minute Rice Boil in Bag
1/4 c Water -rice,cooked
Cook and stir chicken and onion in hot oil in a skillet until chicken is
lightly browned and onion is tender. Stir in soup, water and wine. Add
mushrooms, peppers and cheese. Bring to a boil. Reduce heat; cover and
simmer 10 minutes, stirring occasionally. Serve over rice. Top with
additional cheese, if desired.
Makes 4 servings.
Chili Blanco Especial
Categories: Soups, Beans, Chicken, Hot, Spicy
Yield: 8 servings
1 lb Dry White Northern Beans 1/2 ts Ground cloves
5 1/4 c Chicken broth 7 oz Can diced green chilies
2 Cloves garlic, minced 5 c Diced cooked chicken breast
1 lg White onion, chopped 1 3/4 c Chicken broth
1 tb Ground white pepper 1 tb Diced jalapeno pepper
1 ts Salt -(optional)
1 tb Dried oregano 8 Flour tortillas
1 tb Ground cumin
Condiments: Shredded Monterey Jack cheese sliced black olives chunky salsa
sour cream diced avocado
Soak beans in water to cover for 24 hours; drain.
In crock pot or large kettle, combine beans, 5 1/4 cups chicken broth,
garlic, onion, white pepper, salt, oregano, cumin and cloves. Simmer
covered for at least 5 hours until beans are tender, stirring occasionally.
Stir in green chilies, diced chicken, and 1 3/4 cups chicken broth. For
hotter taste, add jalapeno. Cover and simmer for 1 hour. To serve, line
each bowl with 1 flour tortilla. Spoon in chili and serve with all
condiments for a very special chili.
Chili Chicken
Categories: Microwave, Chicken
Yield: 6 servings
4 c Crushed corn chips 2 1/2 To 3 pounds chicken (cut up)
2 ts Chili powder 1/3 c Mayonnaise
1. Place corn chips and chili powder in plastic bag; shake to mix well.
2. Brush chicken on all sides with mayonnaise. Add chicken, 1 piece at a
time, to crumb mixture. Shake to coat well. Arrange chicken, skin side
up, in a 13 x9x2 inch glass baking dish so that pieces do not touch. Cover
with wax paper.
3. Microwave at HIGH(100%) 10 minutes. Rotate dish; uncover. Microwave at
HIGH 10 to 12 minutes longer, until chicken is tender.
Chilled Chicken with Dill Sauce
Categories: Chicken, Barbecue, Low-cal
Yield: 8 servings
8 x Boneless Chicken Breast * 1 tb White Wine Vinegar
1/2 c Italian Salad Dressing, Diet Clove Garlic, Crushed
2 tb Water 8 x Lime Wedges
1 tb Lime Juice
---------------------------------DILL SAUCE---------------------------------
1/2 c Plain Low-Fat Yogurt 1 1/2 ts Chopped Green Onion
1/4 c Low-Fat Cottage Cheese 1/2 ts Dried Whole Dillweed
1 1/2 ts Lime Juice 1/8 ts White Pepper
* 8 (4 oz) boneless chicken breast halves, skinned.
~-------------------------------------------------------------------------
Trim excess fat from chicken. Place each piece between 2 sheets of waxed
paper; flatten to 1/4" thickness, using a meat mallet or rolling pin. Place
chicken in 13x9x2" baking dish. Combine next 5 ingredients in a small bowl;
pour over chicken. Cover and refrigerate 2 hours. Remove chicken from
marinade, discarding marinade. Coat a grill with cooking spray. Grill
chicken 6" over med coals 8 minutes, turning once. Arrange chicken on a
serving platter; garnish with lime wedges. Serve either warm or chilled
with 1 1/2 T Dill Sauce per serving. (8 servings, 160 calories each.) DILL
SAUCE: Combine all ingredients in blender; process till smooth. Cover and
chill thoroughly.
Chilled Herb Fried Chicken
Categories: Chicken
Yield: 4 servings
1/3 c All-purpose flour -poultry seasoning
1 ts Salt 1 Frying chicken(2 3/4 to 3
1/2 ts EACH:thyme,marjoram and -1/4 lbs.),cut up or use
-celery salt -chicken pieces
1/4 ts EACH:pepper,paprika and 2/3 c Butter Flavor Crisco
Combine flour, salt,herbs and spices in plastic bag. Shake chicken pieces,
a few at a time, in seasoned flour. Melt Butter Flavor Crisco in large
skillet over medium heat. (Use 360 degree setting for electric skillet.)
Fry chicken, uncovered, without lowering heat, 30 to 40 minutes or until
done. Turn 4 or 5 times during frying.
Drain on adsorbent paper. Cool, uncovered, 1 hour at room temperature.
Chill, uncovered, several hours or overnight in refrigerator before packing
in covered container to be packing in picnic cooler.
Makes 4 servings.
Chinaberry Salad
Categories: Salads, Chicken
Yield: 8 servings
4 cCooked chicken, diced Lettuce, or cabbage leaves
1 cCelery, chopped 1 c Cranberry sauce (jellied or
1 cPineapple tidbits, drained -whole berry)
1 cn
(1lb) chinese vegetables, 1 c Prepared low-calorie Italian
-drained -style dressing
1 bn Scallions, sliced
In a large bowl, mix chicken, celery, pineapple, chinese vegetables and
scallions. Spoon mixture innto salad bowl lined with lettuce leaves. In a
small bowl, combine cranberry sauce and dressing until smooth and well
blended. Pour over salad and toss gently to coat all pieces. Makes 8
serving. Approx 164 calories per serving.
Origin: Women's Day Simply Delicious Meals in Minutes, Issue #5. Shared by:
Sharon Stevens
Chinese Chicken Stuffed Peppers
Categories: Chicken, Low-cal
Yield: 4 servings
4 lg Sweet Red Pepper 1 c Finely Chopped Chicken *
1 tb Sesame Oil 1 c Cooked Regular Rice
Clove Garlic, Minced 1/2 c Frozen English Peas, Thawed
1 ts Minced Fresh Gingerroot Egg, Beaten
1/2 c Finely Chopped Carrots 1 tb Plus 1-1/2 t Soy Sauce
1/4 c Thinly Sliced Green Onions 1/8 ts Salt
* 1 cup finely chopped, cooked Chicken Breast (skinned before cooking).
~------------------------------------------------------------------------
Cut a 1/2" thick slice from the side of each pepper, reserving slices;
remove seeds. Place peppers in boiling water, boil 5 minutes. Drain, set
aside. Coat a large skillet or wok with Pam; add sesame oil, and place
over med heat until hot. Add garlic and gingerroot; stir fry 30 seconds.
Add carrots and green onions; stir fry 2 minutes more. Remove from heat.
Add chicken and remaining ingredients, stirring well. Spoon 3/4 cup
mixture into each reserved pepper. Top with reserved pepper slices. Arrange
peppers, cut side up, in a 10x6x2" baking dish. Cover and bake 350F for 30
minutes or until thoroughly heated.
Chinese Chicken Noodle Salad
Categories: Salads, Chicken
Yield: 8 servings
1 lb Spaghetti, broken into 2 to 1/4 lb Fresh snow peas, trimmed
-3 inch pieces 1 sm Red or yellow pepper, cut
2 tb Sesame oil -into strips
3 To 4 cups cooked chicken, DRESSING:
-cut into 1/2-inch cubes 2 tb Sesame oil
1 bn Green onions with tops, 2 tb Salad oil
-sliced 3 tb Chinese rice vinegar
1 md Cucumber, unpeeled, cut into 1/2 ts Hot chili oil
-thin strips 3 tb Chopped fresh ginger
4 oz Sliced water chestnuts (1/2 2 tb Sugar
-of an 8-ounce can) 1/3 c Dry sherry
1/3 c Chopped fresh cilantro 1 ts Salt
1 c Fresh bean sprouts, rinsed
Cook the spaghetti in a large pot of boiling water according to the package
directions. Pour into a colander, drain and rinse under cold running
water, separating the strands while rinsing. Drain well, place in a large
bowl and toss with 2 tablespoons of sesame oil. Stir in the remaining
ingredients.
To make the dressing, whisk all of the dressing ingredients in a small
bowl. Pour over the pasta salad and toss well. Cover and refrigerate for
several hours to blend the flavors. Bring to room temperature before
serving.
Makes 8 main dish servings.
Chinese Lemon Chicken
Categories: Chicken, Chinese
Yield: 6 servings
2 tb 14-spice and herb blend 1/4 c Unsalted butter or
2 tb No-salt steak sauce -margarine, divided
3 tb Dry sherry 1/2 c Green onions, sliced (with
3 tb Sesame oil -tops)
2 Egg whites, lightly beaten 3 c Carrots, julienned
6 Boned and skinned chicken 1 tb Corn starch
-breasts, halved 1 c Milk
Vegetable oil for deep 3 tb Lemon juice
-frying 3 c Cooked rice
In a shallow bowl, combine herb and spice blend, steak sauce, sherry,
sesame oil, and egg whites. Coat chicken in mixture, dipping twice.
Refrigerate chicken for 30 minutes. Heat several inches of oil to 365 F in
a large saucepan or deep fryer. Fry coated chicken, in batches, for 2 1/2
to 3 minutes; drain on paper towels. Melt 2 tablespoons butter in medium
saucepan over medium heat. Cook onion until soft; add carrot and cook
until tender-crisp, about 5 minutes; set aside. Melt remaining 2
tablespoons butter in small saucepan over medium heat; mix in corn starch;
remove from heat. Gradually add milk, stirring until smooth. Bring to a
boil over high heat, stirring constantly. Reduce heat and boil gently for
2 minutes. Remove from heat and stir in lemon juice. Pour sauce over
chicken and serve with vegetables and rice.
Makes about 6 servings.
Chinese: Orange Chicken
Categories: Chicken, Vegetables
Yield: 3 servings
----------------------------------CHICKEN----------------------------------
1 tb Soy sauce 1 ts Sesame oil
1 tb Rice wine 1 lb Boned and skinned chicken,
2 ts Cornstarch Cut into 1/2-inch cubes
1 1/2 ts Minced fresh ginger
----------------------------------GARNISH----------------------------------
2 ts Minced fresh orange peel
-----------------------------------SAUCE-----------------------------------
2 tb Chicken stock Pinch freshly ground white
1 1/2 tb Soy sauce Pepper
1 tb Rice wine 1/4 c Peanut oil
2 ts Cornstarch 6 To 8 snow peas
1 ts Sesame oil Cooked rice
Combine first five ingredients in small bowl. Add chicken and toss to coat
well. Cover and marinate at room temperature at least 30 minutes, stirring
occasionally.
Soak orange peel in enough water to cover, about 5 minutes. Drain and set
aside.
Combine stock, soy sauce, rice wine, cornstarch, sesame oil and pepper.
Mix. Set aside.
Heat 1/4 cup oil. Drain chicken. Stir-fry in small batches, about 2
minutes. Remove.
Heat peanut oil with orange peel; stir-fry 1 minute. Return chicken to wok
with snow peas and soy mixture; stir-fry 3 minutes.
Serve immediately over rice.
Choice Chicken Curry
Categories: Chicken, Curry
Yield: 6 servings
6 Chicken breast halves 1/2 c Chopped green bell pepper
3 tb Olive oil 2 ts Curry powder
2 Cloves garlic,peeled and 1/2 ts Thyme
-minced 1/2 ts Salt
3/4 c Chopped onion 14 1/2 oz Can tomatoes, chopped
In a large skillet or a wok, saute chicken in 2 Tbs of olive oil until it
is cooked through, about 5 minutes. Remove and set aside.
Add remaining Tbs of olive oil and cook garlic, onion and green bell pepper
over high heat, stirring frequently, until soft. Add curry powder, thyme,
salt and tomatoes. Simmer, uncovered, 5 minutes on medium high heat,
stirring frequently. Return chicken to skillet; heat through. Serves 6.
Serve with rice and green beans or peas. Mix the peas with the rice for an
Indian touch.
Chopped Liver (Sulsum Sine Sulso)
Categories: Chicken
Yield: 6 servings
1/2 lb Chicken livers Salt and pepper
3/4 c Olive oil
1) Heat 1/4 cup of the olive oil in a frying pan and gently saute the
chicken livers for 10 minutes, turning occasionally, until cooked through.
2) Remove the cooked livers, place in a mixing bowl, and mash well with
a fork (or use a blender). Add another 1/4 cup of the oil, salt and pepper
to taste, and mix well with the liver.
3) Place the chopped liver in a serving dish and shape it into the
likeness of a fish. Pour the remaining 1/4 cup oil on top of the fish.
Serve. NOTE: Liquamen (recipe posted earlier) may be used in addition to or
in place of the salt. Apicius' recipe calls for a fish mold; if you have a
fish-shaped gelatin mold, you could not be more authentic. If it is a
large one, however, you may have to double the recipe.
Chunky Chicken Salad
Categories: Chicken, Salads
Yield: 8 servings
1 lb Rontini,uncooked 1/4 c Chopped onion
1 c Frozen corn,cooked/drained 1 c Julienne strips Cheddar
1 Red bell pepper,med,chopped 3/4 c Italian salad dressing
1 c Sliced fresh mushrooms 1/2 c Mayonnaise
1/2 c Sliced stuffed olives 1/8 ts Black pepper
1/2 c Sliced celery 2 cn Chunk chicken,drained/flaked
Prepare rotini according to package directions; drain. In large bowl,
combine rotini, corn, red pepper, mushrooms, olives, celery, onion, and
cheese. In small bowl, blend Italian dressing, mayonnaise, and pepper. Add
to saald mixture; toss to coat. Gently stir in chunk chicken. Serve
immediately or cover and chill. Refrigerate leftovers.
Chunky Chicken Rice Soup
Categories: Soups, Chicken, Rice
Yield: 7 servings
1 c Cooked cubed chicken 1/2 ts Poultry seasoning
1 ts Oil for frying 1/4 ts Pepper
2 c Chicken broth 1 c Minute Rice
1 c Water 1 tb Dried parsley
10 oz Frozen mixed vegetables
1>. In a skillet, fry chicken in hot oil until browned. Add broth, water,
vegetables (thawed) and seasonings. 2>. Bring to a boil. Reduce heat to
low, cover and simmer 5 minutes. Stir in Minute Rice and parsley; cover,
remove from heat. Let stand 5 minutes before serving.
Chunky Soup
Categories: Soups, Chicken
Yield: 4 servings
2 Leaks 2 ts Butter
2 tb Parsley, finely chopped 1/4 ts Pepper
2 Potatoes, 1/2" pieces 1 lb Chicken breasts, 1/2" pieces
16 oz Can cream style corn
Cut off roots and tops of leeks. Discard coarse outer layers. Rinse
and pat dry. Slice leeks thinly.
In sauce pot, melt butter over medium high heat. Add leeks. Saute 2
minutes or until tender. Add broth, parsley and pepper to pot; bring to a
boil. Add potatoes and simmer 7 minutes. Add chicken and simmer 8 minutes
or until potatoes and chicken are tender. Stir in corn. Heat through.
Chutney Chicken
Categories: Chicken, Microwave
Yield: 2 servings
1/2 c Water 1/2 ts Cornstarch
1/4 c Dried Apple 1/2 ts Finely Shredded Orange Peel
14 oz (4) Chicken Drumsticks 1 ds Ground Cloves
1/4 c Water 1 ds Hot Pepper Sauce
8 oz Tomato Sauce/Chopped Onions Hot Cooked Rice (Optional)
1/4 c Raisins
In a 2-cup measure micro-cook the 1/2 c water, uncovered, on 100% power for
1 to 2 minutes or till boiling. Stir in dried apple. Let stand for 5
minutes. Drain off excess water. Meanwhile, place chicken drumsticks in a
shallow baking dish. Pour the 1/4 cup water over the drumsticks. Cover
with vented clear plastic wrap. Micro-cook, covered, on 100% power for 5
to 6 minutes or until the chicken is tender, rotationg the dish a
quarter-turn every minute. Drain off liquid. Transfer chicken drumsticks
to a serving platter. Cover and keep warm while preparing tomato sauce.
For tomato sauce, in a 4-cup measure combine tomato sauce with chopped
onions, raisins, cornstarch, shredded orange peel, ground cloves, bottled
hot pepper sauce, and drained apple. Micro-cook, uncovered, on 100% power
for 2-1/2 to 3-1/2 minutes or until thickened and bubbly, stirring every
minute. Spoon over chicken drumsticks. Serve with hot rice, if desired.
Chutney Chicken Salad
Categories: Chicken
Yield: 6 servings
4 c Cubed cooked chicken 2 ts Curry powder
1 c Chopped celery 3/4 c Light mayonnaise
1/4 c Chopped green onion 1/4 c Light sour cream
2 Apples, cubed 2 tb Chutney
1/4 c Raisins 2 tb Slivered preserved ginger
1/4 c White wine or orange juice
In bowl, toss together chicken, celery, onion and apples. In small
saucepan, combine raisins, wine and curry powder; heat until raisins are
plump. Pour over chicken mixture. Combine mayonnaise, sour cream,chutney
and giner; pour over chicken mixture and stir gently to coat. Makes 6
servings.
Cinnamon Honey Wings
Categories: Appetizers, Chicken, Wings
Yield: 4 servings
2 1/2 lb Chicken Wings * 1/4 c Mild Honey
4 Cloves Garlic, Chopped 1 1/2 ts Ground Cinnamon
1/4 c Olive Oil 1 ts Thyme
2 tb Soy Sauce 1/2 ts Ground Ginger
1/4 c Rice Vinegar 1/2 ts Dry Mustard
* Chicken wings should have tips removed and be disjointed.
~-------------------------------------------------------------------------
Mix all ingredients in a plastic bag, then knead occasionally for 2 hours.
Cook on a grill or under broiler. Cook for 10 minutes on one side and then
turn and baste with the marinade. Continue cooking for 10 minutes or until
done. Serve immediately or refrigerate until needed.
Ciorba
Categories: Chicken
Yield: 6 servings
3 1/2 To 4 lb. chicken 4 oz Egg vermicelli
1/2 ts White pepper 2 md Chopped tomatoes
2 md Grated carrots 2 Egg yolks
3 c Water 1/4 lb Cut green beans
1 Green pepper cut in strips 2/3 c Sour cream
1/2 c Fresh chopped dill 2 c Chicken stock
1 Red pepper, diced 1/4 Lemon, squeezed
1/2 c Chopped parsley 1 ts Salt
8 Chopped scallions 4 oz Shredded cheddar cheese
Combine first 11 ingredients, bring to boil, reduce heat and simmer about
one hour. Add next three ingredients and cook about 5 minutes until
vermicelli is tender. Remove from heat and set aside for 5 minutes. Beat
yolks and cream and whisk in 1/4 cup of cooking liquid. Stir into ciorba.
Add remaining ingredients and sprinkle individual servings with cheese.
Citrus and Red Onion Chicken
Categories: Chicken
Yield: 6 servings
1/4 c Frozen orange juice 2 tb Minced fresh cilantro
-concentrate, thawed 6 Chicken breast halves,
1 tb Lemon juice -skinned and boned
1 tb Lime juice 1/3 c All-purpose flour
1 ts Chicken broth granules 1 1/2 tb Butter
Servings: 6
lemon zest lime zest orange zest Red Onion Relish (recipe included)
In Medium bowl, mix together orange juice concentrate, lemon juice, lime
juice, chicken broth granules and cilantro. Add chicken, turning to coat.
Marinate 1 hour.
Remove chicken from marinade and drain, reserve marinade. Dust chicken
lightly with flour. In large non-stick frying pan, place butter and melt
over medium heat. Add chicken and cook about 4 minutes or until brown.
Turn chicken and cook 1 minute more. Add reserved marinade and cook,
turning about 10 minutes or until liquid is reduced and fork can be
inserted in chicken with ease. Remove chicken to serving platter. Sprinkle
with lemon, lime and orange zest. On each breast half, trail from center to
sides, 1 heaping tablespoon red onion relish.
RED ONION RELISH
In small saucepan, mix together 1 1/2 cups diced red onion, 1 1/2 Tbl.
butter and 1 1/2 Tbl sugar. Cook about 4 minutes or until onion is barely
limp. Add 3 Tbl vinegar and 1 Tbl water. Cook, stirring occasionally, 3
minutes more. Remove from heat and add 1/16 tsp anise seed.
Citrus Chicken and Rice Teriyaki
Categories: Chicken, Rice
Yield: 4 servings
4 Chicken breast halves 1/2 ts Ginger,ground
1/3 c Teriyaki sauce,low-sodium 1/2 c Walnuts,chopped
3 tb Teriyaki sauce,low-sodium 1 c Rice,long-grain,cooked
2 tb Peanut oil 1 Orange,peeled & sectioned
1/2 ts Sesame seeds 1/2 Lemon,sliced
1. Combine chicken and 1/2 cup teriyaki sauce in bowl. Refrigerate for 1-2
hours._
2. Drain chicken; slice into thin strips. Stir-fry chicken in oil in large
skillet over medium-high heat 5 minutes until cooked through. Add sesame
seeds, ginger, walnuts, 3 tablespoons teriyaki sauce and rice; stir-fry to
heat through. Add orange and lemon. Serve._
Citrus-Wine Chicken
Categories: Chicken, Low-cal
Yield: 4 servings
1 Frying Chicken, Skinned & 1 c Orange Juice
Cut Up (Less Calories When 1 c White Wine
Skinned) 1 ts Worcestershire Sauce
1/4 ts Salt 1 cl Garlic Minced
1/4 ts Pepper 2 tb Cornstarch
1/4 ts Onion Powder 1/4 c Water
1/4 tb Paprika 3 Packets Equal
1 tb Oleo, Diet
Lightly Sprinkle Chicken Pieces With Salt, Pepper, Onion Powder & Paprika.
Place Chicken in Non Stick Shallow Casserole. Melt Oleo. Brush Chicken
Pieces. Bake At 375 For 40 Minutes. Combine Juice, Wine, Worcestershire
Sauce & Garlic. Pour Over Chicken. Cover & Bake 20 Min. OR Until Tender.
Remove Chicken. Combine Cornstarch & Water. Add To Pan Juices. Cook Over
Medium Heat, Stirring Constantly Until Thickened. Remove From Heat. Stir in
Equal. Serve Sauce Over Chicken.
Classic Chicken Saute
Categories: Chicken
Yield: 6 servings
2 1/2 lb Meaty chicken breasts or 1 sm Onion (or 2 shallots), diced
-thighs 1/2 ts Dried thyme, tarragon, or
2 tb Vegetable oil (or more, if -rosemary
-needed) 1/2 c Dry white wine
2 tb Butter or margarine 1/4 c Heavy cream or half-and-half
Salt -(optional)
Freshly-ground black pepper
Skin chicken pieces, if desired. Heat oil and butter in large, heavy
skillet over medium heat. Add chicken in one layer, without crowding; cook
in two batches if necessary. Cook until lightly browned, about 5 minutes;
turn and brown other side. Season lightly with salt and pepper. If cooking
two batches, remove cooked chicken from skillet and keep warm while cooking
second batch. Arrange all of the chicken in the skillet and sprinkle with
onion and dried herb; saute for 1 to 2 minutes. Pour wine over chicken,
cover, and simmer until tender, about 12 to 15 minutes for breast meat or
15 to 18 minutes for thighs. Uncover and boil briskly for 1 to 2 minutes.
Remove chicken to a warm platter. Stir cream into sauce and pour over
chicken. Serve immediately (with rice cooked in chicken broth).
Makes about 6 servings.
Classic Chicken & Coconut Soup
Categories: Soups, Chicken, Spicy
Yield: 2 servings
2 c Chicken broth (can 1/2 c Of 1/4 inch thick slices of
-substitute chicken -fresh lemon grass ( " " )
-bouillon) 1 lg Chicken breast
1 14 oz can unsweetened 1 tb Or more fresh lime juice
-coconut milk (available at 1/2 Jalepeno pepper (minced)
-Asian markets)
From Bon Appetit, June 1992
Saute chicken in sesame oil (or other oil) and cut into small pieces. Set
aside. In a saucepan, boil 2 cups of chicken broth, the coconut milk, and
the lemon grass. Add cooked chicken to the soup and cook for 12 minutes.
Strain soup through sieve into a small pan and add chicken, lime juice and
jalepeno. Simmer 20 minutes.
2 servings
Coca Cola Chicken
Categories: Chicken, Coca-cola
Yield: 6 servings
3 lb Cut Up Chicken 1 c Catsup
3/4 c Coca Cola
Place cut up chicked in an UNgreased skillet. Mix 3/4 cup of COKE and 1 cup
of Heinz catsup together and pour over the chicken. Bring to a boil. Turn
the burner down, cover, and simmer for 15 minutes. Uncover and cook 1 hour
or until tender.
(This tastes just like barq chicken) DO NOT SALT.
Cockentrice (A Marvelous Beast)
Categories: Chicken, Pork, Medieval
Yield: 1 servings
7 lb Suckling pig 1/4 c White wine
6 lb Roasting chicken 1 tb Fresh parsley leaves, very
6 Egg yolks -finely chopped
1/4 ts Powdered saffron 1 tb Flour
1/2 c All-purpose flour
"The extraordinary "beasts" created by these instructions never were seen
on land or sea. A bestiary pair, these chicken and pork visual as well as
edible delights were intended to startle as well as feed. The creation of
such illusion foods was an important contribution of the medieval cook to
the flamboyant art forms of the medieval feast."
Bake the chicken and the suckling pig separately at 375 F until tender; the
chicken ought to take 2 hours, the suckling pig closer to 3. Cut the
chicken in half with the incision running around the body behind the wings.
The forward half is thus separated from the hindparts. Similarly cleave the
pig so that the "head and shoulders" are cut from the back half of the
animal. With a strong butcher's thread or "carpet" thread sew the forward
half of the chicken to the back half of the pig; sew the pig's "head and
shoulders" to the hind half of the capon. Each is now a cockentrice. Turn
oven up to 400F. Lightly beat the egg yolks. Mix in the saffron and flour
to make a thick fluid. Paint this on the suture lines as well as various
parts of either the "face" or appendages--gold snout and gold nails were
typical adornments. Return these marvelous animals to the oven so the gold
"endoring" may set and the final creatures appear resplendent. Mix the
parsley in white wine with flour until the green color well permeates the
fluid. If not a bright green, add two drops of green food coloring. Paint
on "feathers" or designs for final embellishing of the cockentrice, your
fancy guiding your hand.
Coconut Chicken Curry
Categories: Chicken, Curry
Yield: 4 servings
2 tb Vegetable oil - skinned & cut in 1" dice
1 md Onion; chopped 4 md Potatoes; peeled
1 Green pepper; cut in strips - cut in 1" dice
1 Garlic clove; minced 1 cn Coconut milk (about 16 oz)
1 1/2 tb Curry powder Chicken stock or water
4 Chicken breasts, boned
IN A LARGE CASSEROLE, saute onion in oil until softened. Add green pepper
and garlic and saute 2 minutes. Add curry powder and saute 1 minute. Add
chicken, potatoes, coconut milk, salt to taste and enough stock or water to
cover. Bring to a boil, cover and simmer for 30 minutes or until potatoes
are tender.
Coconut Chicken
Categories: Chicken
Yield: 6 servings
6 Boneless, skinless chicken -and celery
-breast halves, about 1-1/2 2 tb Cream of coconut
-pounds 4 tb Lemon juice, divided
6 Tbsp.butter, divided 3/4 c Flaked coconut
1 lg Clove garlic, minced 1/4 c Sliced almonds
1/3 c Each chopped onion, carrot 2 tb Chopped fresh parsley
In large skillet, brown chicken in 3 Tbsp. butter. Remove to 10" x 16"
baking dish. Sprinkle with salt and pepper. To skillet, add garlic,
onion, carrot and celery. Cook, stirring, 2-3 minutes. Mix in cream of
coconut and 2 Tbsp. lemon juice. Pour over chicken. Cover tightly with
foil. Bake in 375 degree oven 10 minutes. In small saucepan, melt
remaining 3 Tbsp. butter. Mix in coconut, almonds and remaining 2 Tbsp.
lemon juice. Sprinkle over chicken. Continue baking uncovered 10 minutes
or until coconut is lightly toasted. Remove from oven. Sprinkle with
parsley. Serve with rice, if desired. Serves 6
Cola and Catsup Chicken
Categories: Chicken
Yield: 6 servings
4 lb Frying chicken, cut up 1 c Catsup
1 c Cola beverage
Sharon Stevens recommends onion and garlic added. Mix cola and catsup in
bowl. Pour over chicken pieces in buttered baking dish. Sprinkle with salt
and pepper and bake in 350F oven for about 1 hour, uncovered, or until
chicken is tender and has a nice glaze.
Cold Chicken with Lime Dressing
Categories: Chicken
Yield: 4 servings
1 lb Poached skinless, boneless 1/4 ts Crushed dried red peppers
-chicken breasts 1/2 ts Ground cumin
1 c Thinly sliced celery 1/2 c Extra-virgin olive oil
1 c Diced red bell peppers One-third cup chopped dry
1/2 c Chopped scallions -roasted, unsalted peanuts
1 ts Granted lime peel 8 lg Romaine lettuce leaves,
1/4 c Fresh lime juice -rinsed and drained
Cut chicken into 1/4 inch strips. Place in a large bowl with celery, red
bell peppers and scallions.
For dressing, combine lime peel, lime juice, dried red peppers, cumin and
olive oil with a wire whisk. Pour dressing over chicken and vegetables.
Toss well and refrigerate 1 hour. Sprinkle with peanuts just before
serving on romaine leaves.
Yield: 4 servings, each containing 545 calories; 39 grams protein; 94
milligrams cholesterol; 35.8 grams total fat.
NOTE: To avoid pickling effect, don't marinate chicken in lime juice more
than 3 to 4 hours.
Cold Fruited Chicken
Categories: Chicken, Low-cal, Fresh herbs
Yield: 4 servings
1/4 c Dried Apricot Halves * 1/2 c Seedless Red Or Green Grapes
1/4 c Chopped Red Onion 1/4 c Sliced Almonds, Toasted
2 tb Dry White Wine 1/4 c Chopped Fresh Parsley
2 tb Unsweetened Orange Juice 1/4 ts Pepper
1 1/2 ts Red Wine Vinegar 1/8 ts Salt
2 c Chicken Breast, Chopped 1 ds Red Pepper
1/2 c Orange Segments, Chopped 4 x Leaves Red Leaf Lettuce
* Dried apricot halves should be quartered.
~-------------------------------------------------------------------------
Combine quartered apricot halves, chopped onion, white wine, orange juice,
and red wine vinegar in a saucepan, and bring to a boil. Set aside to
cool. Combine apricot mixture with chicken, orange, grapes, almonds,
parsley, pepper, salt, and crushed red pepper in a large bowl; cover and
chill 1-2 hours. Spoon chicken mixture onto a lettuce lined platter to
serve. PER SERVING: 229 calories, 24.5 g protein, 19.7 g carbohydrate, 1.7
g fiber, 59 g cholesterol, 132 mg sodium, 616 mg potassium.
Company Curried Chicken
Categories: Chicken
Yield: 8 servings
4 Whole large skinless 2 tb Curry powder
-boneless chicken breasts 3/4 c Dried cherries*, dried
2 lg Celery stalks -cranberries*, or raisins
1 c Light mayonnaise or light Cider vinegar
-whipped salad dressing 3 Medium-sized avocados
1/2 c Milk
Chicory leaves for garnish (Optional)
* Note: Dried cherries and dried cranberries are available in some
specialty gourmet stores or order from: American Spoon Foods, Inc., P.O.
Box 566, Petoskey, Mich. 49770-0566 (1-800-222-5886)
ABOUT 1 1/2 HOURS BEFORE SERVING OR EARLY IN THE DAY: In a 12-inch skillet
over high heat, heat chicken and 1/2 inch water to boiling. Reduce heat to
low, cover and simmer for 5 to 10 minutes until juices run clear when
chicken is pierced with a knife. With a slotted spoon, remove chicken to
plate; cool until easy to handle.
Meanwhile, thinly slice celery. In a large bowl, stir celery, light
mayonnaise, milk, curry powder, 1/2 cup dried cherries and 2 tablespoons
cider vinegar. Cut avocados into large chunks. Toss avocado chunks with 2
tablespoons cider vinegar in a large bowl.
Cut cooked chicken breasts into bite-sized chunks; toss with the mayonnaise
mixture.
To serve, arrange chicken mixture and avocado chunks on a large platter.
Sprinkle chicken mixture with remaining dried cherries. Garnish with
chicory leaves.
Makes 8 main-dish servings.
Continental Chicken
Categories: Crockpot, Chicken
Yield: 6 servings
6 To 8 chicken breasts, boned 6 To 8 slices bacon mixed with
-1/4 cup sour cream -1/4 cup tlour
(Bacon and dried beef add the extra touch!)
1 2 1/4 -ounce package 1 lO-ounce can condensed dried beef cream
of mushroom soup (preferably lean and smoked)
Arrange dried beef on bottom of greased CROCK-POT. Wrap each piece of boned
chicken with a strip of bacon and place on top of the dried beef. M ix the
soup and sour cream together; pour over chicken. Cover and cook on Low 6 to
9 hours. (High: 3 to 4 hours). Serve over hot buttered noodles. (Recipe may
be doubled for 5-quart model). From Rival Crock-Pot cookbook, date unknown
Cook's Treat Chicken
Categories: Chicken
Yield: 6 servings
1 Whole frying chicken with -for
-giblets That matter)
4 Pieces of oatmeal bread 1 bn Parsley
4 Or 5 scallions 2 Eggs, beaten
1/2 lb Or so button mushroom (or Salt
-shiitakes or any other kind 1/2 lb Or so of soft butter
First off, make the stuffing. Toast the oatmeal bread about medium brown.
When it pops up, let it sit in the toaster for a few minutes to dry out.
Chop the scallions into pieces about 1/4- to 1/2-inch long. Slice the
button mushrooms or cut them into quarters if they're small. Chop the
parsley roughly. Cut the dried toast into pieces about 1/2 inch square. Put
all these goodies into a large mixing bowl, add the eggs and mix well. Salt
the stuffing to taste. Use pepper too if you like it. I sometimes also add
Bell's Poultry Seasoning.
At this point I reserve some of the stuffing--maybe a quarter or a
third--and add the chopped giblets to it as I find that a lot of folks
don't like them in the stuffing, hard as that may be to grasp. But it works
out good for me, as you'll see. After the chicken is washed and dried,
stuff the critter with the stuffing from the non-gibletted bowl. Back when
I developed this dish-- when I didn't know how to cook--I took the word at
it's face value and *stuffed* the stuffing into the body cavity. Since then
I've heard that it's considered good form to stuff it loosely to allow for
expansion. Don't listen to these lies. Stuff that sucker full!
Heat the oven to between 350 to 400 degrees. Rub the chicken with butter
and salt it. Put the stuffed chicken, breast side up, on a roasting rack in
a pan of some sort with sides about an inch or so high--a big pyrex cake
pan works well. I use one of those racks with the adjustable sides to hold
the bird in place though anything will work except a vertical roaster.
Now here's where the sly part comes in. Have a fork or a pair of chopsticks
handy. I recommend chopsticks if you can use them. You'll see why in a
minute. Take the gibletted dressing and pack it all over the surface of the
chicken, patting it into place. Put the neck where you can reach it to
baste it. Dot the stuffing generously with pats of butter. (This ain't
health food...) Put the bird into the oven and close the door. Don't look
for about fifteen minutes or so. Chat. Entertain your guests. Pour them
some more wine.
After fifteen minutes you, as the cook, will be ready to begin one of the
best meals of your life while your guests sit unsuspecting, waiting for the
bird to be done. When the time has elapsed, start basting with a bulb
baster. Do this regularly and religiously every five to ten minutes or so.
Salt occasionally. The stuffing and giblets on top of the chicken will
start to brown as you baste it with the flavor laden combo of butter and
chicken juices. The toast bits will get crispy. The scallions will add
their luscious juices to the basting liquid. The mushrooms will steam and
beckon. Soon you'll be picking off the browner bits and savoring them. Each
time you open the oven, a new selection of bits will be ready for your
delectation! Try to look harried and pained so your guests won't know how
much fun you're having. Give them some more wine to keep them quite. Have a
little yourself. Maybe serve a salad or something... If any of them get
suspicious, tell them you're "adjusting the seasonings". That should throw
them off the track enough that none of them will be tempted to "help" you
with that arduous task. Heh, heh, heh...
As you gradually clear the stuffing off the surface of the chicken the skin
will begin to brown too. Keep basting! The chopsticks come in real handy
now for retrieving the bits of mushrooms, giblets and whatever that fall
down under the rack. They can get in where it's hard to get a fork. The
dish is done when all the stuffing coating the outside of the bird is in
your stomach and the skin has turned a nice, crispy, savory golden brown.
Take the chicken out, put it on the serving platter and de- stuff it. Serve
with rolls, salads, veggies, mashed taters and gravy (made of course, with
instant mashed potatoes)--whatever your guests like or whatever strikes
your fancy. You won't care. You'll already be full! I generally polish off
a leg and a wing or so just for appearance's sake though. Oh yeah--and I
always make the "sacrifice" and take the perfectly roasted, crispy skinned
neck so my guest won't have to suffer through it...
Two cautions. One about the stuffing. I love it, but it won't taste like
traditional stuffings. It will be redolent of mushrooms, parsley and
scallions, very moist and--to my taste-- quite nice. I really like the
taste of oatmeal bread. Using other bread, you'd probably have to spiff up
the seasonings a bit. The other caution is--do not use garlic! Heresy, I
know, to some folks, but I tried it and it disrupted the nice balance of
flavors.
For folks who like crispy skin, all the basting produces an excellent
skin--full of flavor and crispy. Good stuff--a meal in itself.
Coq Au Vin
Categories: Chicken, Low-cal, Fresh herbs
Yield: 4 servings
2 Boneless Chicken Breasts 1 tb Chopped Fresh Parsley
4 ts Low Fat Margarine 1 tb All-Purpose Flour
1/8 ts Garlic Powder 4 oz Mushrooms, Sliced
1/8 ts Dried Leaf Thyme 4 oz Pearl Onions
1/8 ts Lemon Pepper 1/4 c White Wine
1/2 ts Minced Chives
Preheat oven to 350F. Rinse chicken and pat dry. Melt 2 t margarine in a
large non-stick skillet over medium heat. Add garlic powder and herbs;
stir together 30 seconds. Dredge chicken in flour. Add to skillet and
cook until brown on both sides. Remove to a small casserole; set aside.
Add remaining 2 t margarine to skillet. Add mushrooms and onions; saute
until golden. Add to casserole. Pour wine into skillet and scrape up
browned pieces. Pour over chicken. Bake, covered, 50 to 60 min. or until
tender. Cal: 193, Fat: 5g.
Coq Au Vin (Chicken in Red Wine)
Categories: Chicken
Yield: 6 servings
8 tb
Butter Salt and ground pepper,
4 tb
Oil - to taste
2 md
Onions, sliced 1 Bay leaf
3/4 cFlour 4 Springs fresh thyme
6 lb
Chicken, cut into serving -OR
-sized pieces 1/2 ts Dried thyme
1/4 lb Salt pork, diced small 2 tb Parsley, chopped
18 Mushroom caps Red Wine (Burgundy or Pinot
18 sm White onions -Noir)
2 ts Sugar
Heat 6 ts butter and 3 tb oil in heavy skilet. Add sliced onion and saute
over medium heat until lightly browned. Push onions to one side and brown
the chicken, a few at a time, using medium-high heat. Remove, as
necessary, to a casserole, as they brown.
In a separate skillet, saute the salt pork until fat has rendered and the
pieces are brown and crisp. Add mushroom caps and lightly brown.
In a third skillet, use the remaining oil and butter to lightly brown the
small onions. Sprinkle in the sugar and toss, until the sugar is
caramelized.
Transfer all the contents of the skillets to the casserole with the
chicken. Salt and pepper, to taste. Add the bay leaf, thyme and parsley.
De-glaze the pan that was used for the chicken with 1/2 cup of red wine,
assimilating the brown glaze in the wine. Pour the contents over the the
chicken. Add additional red wine to just cover the chicken and vegetables.
Cover the casserole and back at 350 deg. for 40 mins., or until chicken is
tender.
Serve with small boiled potatoes.
Coq Au Vin (Chicken in Wine)
Categories: Chicken, Pork, Potatoes
Yield: 4 servings
6 Slices bacon 1 c Dry red wine
3 lb Broiler-fryer chicken,cut up 1 Clove garlic,crushed
6 Small onions 1 ts Salt
8 oz Fresh mushrooms,sliced 3 tb Water
4 Potatoes,quartered 2 tb Flour
1 ts Instant chicken bouillon Snipped parsley
1 c Boiling water
-------------------------------BOUQUET GARNI-------------------------------
2 Large sprigs parsley 1/2 ts Dried thyme leaves
1 Bay leaf 1 Cheesecloth bag
Fry bacon until crisp; remove bacon and drain on paper towels. Brown
chicken in hot bacon fat, about 20 minutes.
Push chicken to one side. Add onions and mushrooms. Cook and stir until
mushrooms are tender; drain off fat. Mix chicken, onions and mushrooms.
Crumble bacon into skillet. Stir in potatoes, instant bouillon, boiling
water, wine, garlic, salt and bouquet garni(see note). Heat to boiling;
reduce heat. Cover and simmer until chicken is done, about 1 hour.
Remove bouquet garni and discard. Remove chicken and vegetables to warm
serving dish; keep warm while preparing gravy. Skim excess fat off liquid.
Shake 3 tablespoons water and the flour in covered jar. Stir flour mixture
slowly into liquid. Heat to boiling, stirring constantly. Boil and stir 1
minute. Pour sauce over chicken; sprinkle with parsley.
NOTE: Tie 2 large sprigs parsley, 1 bay leaf and 1/2 teaspoon dried thyme
leaves in cheesecloth bag.
Cornish Hens Stuffed with Wild Rice
Categories: Chicken
Yield: 4 servings
4 1# Cornish hens 1/4 ts Cinnamon
3/4 c Wild rice 2 ts Parsley flakes
2 1/4 c Water 3 1/2 ts Bon Appetit
2 ts Chicken stock base 1 tb Instant minced onion
1/2 c Butter 1 tb Pepper
1/2 ts Basil leaves 1/4 ts Salt
Wash rice, add water and stock base, cover and cook until tender and all
water is absorbed. About 50 minutes. Melt butter. Wash and pat dry the
Cornish hens, set aside. Preheat oven to 450 degrees F. To cooked rice, add
1/4 cup butter, basil, cinnamon, parsley flakes, 2 tsp Bon Appetit, onion,
pepper and salt. Mix well. Fill cavities of hens with stuffing. Cover
exposed stuffing with aluminum foil during the first 30 minutes of baking
time to prevent drying. Brush hens with a mixture of the remaining 1/4 cup
butter and 1 1/2 tsp Bon Appetit. Roast 20 minutes, reduce heat to 350
degrees F and roast 45 minutes longer or until drumstick twists easily and
birds are nicely browned. Baste several times with seasoned butter.
Country Captain Chicken
Categories: Chicken
Yield: 6 servings
4 tb Butter 1 c Plum Tomatoes
1 sm Onion, Finely Chopped 2 c Chicken Stock
1/2 Sweet Pepper, Finely Chopped 2 tb Curry Powder
2 Garlic Cloves Finely Chopped 1/4 c Dried Shredded Coconut
2 tb Vegetable Oil 1/4 c Sultana Raisins
1/2 c All-Purpose Flour Salt And Pepper To Taste
1 1/2 ts Salt 1 Slivered Almonds To Garnish
1 ts Pepper 1 Chopped Parsley To Garnish
3 lb Chicken, Serving Size Pieces
Melt butter in skillet large enough to hold chicken in one layer. Add
onion, carrot green pepper, garlic and cook until tender, about 5 minutes.
Transfer to saucepan. Add oil to skillet. Combine flour, salt and pepper
in bowl. Roll chicken in flour mixture, cook in hot oil until browned.
Drain off any excess oil. Add tomatoes, their liquid, stock and curry
powder to sauce with cooked vegetables. Bring to boil over medium heat.
Pour over chicken and simmer for 15 minutes. Stir in coconut and raisins;
simmer for 5 minutes longer. Test chicken for doneness, check seasoning.
Arrange chicken in serving bowl. Garnish with almonds and parsley.
Country Chicken with Creamy Gravy
Categories: Chicken
Yield: 6 servings
3/4 c Whole grain cornflakes, 1/4 ts Pepper
-crushed 2 tb Evaporated skimmed milk
1/2 ts Paprika 4 oz Skinned, boned chicken
1/2 ts Poultry seasoning -breast
1/4 ts Dried whole thyme
Place creal and seasonings in shallow dish, stirring well to combine. Pour
milk into shallow bowl. Dip chicken in milk; dredge in cereal mixture.
Place coated chicken breasts in baking dish with thickest portions toward
the outside of the dish. Cover with waxed paper and microwave at high power
for 12 minutes, or until chicken is done. Rotate dish 1/2 turn every 4
minutes. Chicken may also be baked in oven, preheated to 350 degrees. Cook
for 20-30 minutes, or until fork plunged into thickest part of breast
produces clear juices.
COUNTRY CREAM GRAVY
1 Tbs margarine 1 Tbs all purpose flour 1/2 cup evaporated skimmed milk
1/4 cup chicken stock (homemade is best, or use undiluted, canned chicken
broth 1 tsp dry sherry 1/4 tsp ground WHITE pepper 2 Tbs chopped fresh
chives.
To make gravy, place margarine in a 4 cup glass measure and microwave at
hight for 30 seconds or until melted. Add flour, stir until smooth.
Gradually add milk, broth and sherry; stir until smooth. Microwave at high
for 3-5 minutes, stirring once. Stir in pepper and chives. Margarine can
also be melted in saucepan on stove. Add flour and stir over medium flame
until margarine is bubbling and smooth. Gradually add milk, broth and
sherry, stirring until smooth and thick. Add pepper and chives. Serve at
once. NOTE: I felt the gravy was sort of bland tasting, so I added it to
the pan in which I had cooked the chicken. It picked up the flavor from the
drippings, as well as a little carmel color. It looked and tasted better
than the original recipe. However, since my husband is a GRAVY FREAK, I
made double recipe of the gravy. He saved the left overs and ate it later,
for breakfast, on biscuits. His idea, not mine.
Country Chicken
Categories: Chicken
Yield: 4 servings
2 tb Olive oil 1 Sweet grn pepper,cut into 2"
12 oz Chicken breasts,boned,skined 1 Onion,med,thinly sliced
4 oz Italian turkey sausage 4 oz Mushrooms,sliced
2 Garlic cloves,finely chopped 14 1/2 oz Italian-style stewed tomatoe
1 Sweet red pepper,cut into 2"
1. Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add
chicken, sausage and garlic; cook 10 minutes. Remove from heat. Cut sausage
into 1" pieces. Set aside._
2. Add remaining oil, peppers, onion and mushrooms; saute 5 minutes or
until tender. Add tomatoes with their liquid, breaking up tomatoes with
spoon. Add chicken and sausages; cover and cook 5 minutes or until cooked
through.
Country Fried Chicken
Categories: Chicken
Yield: 6 servings
3 lb Fryer (or equivalent pieces) 1/2 ts Onion powder
3/4 c (to 1 cup) buttermilk 1 tb Paprika
Coating: 1/4 ts Ground sage
1 1/2 c (to 2 cups) flour 1/4 ts Ground thyme
1 1/2 ts Salt 1/8 ts Baking powder
1/2 ts Pepper Oil for frying
1/2 ts Garlic powder
Wash and pat dry chicken with paper towel; place in large flat dish. Pour
buttermilk over chicken; cover, and allow to soak at least 1 hour of
overnight in refrigerator. Combine coating ingredients in double strength
paper bag and shake chicken pieces, one at a time, to coat well. Lay coated
chicken pieces on waxed paper for 15 minutes to allow coating to dry (will
cling better). Meanwhile, pour oil to depth of 1/2" in electric skillet
and heat to 350-360 degrees. Fry chicken, several pieces at a time, for
about 3 minutes on each side. Be careful not to overcrowd. Reduce heat to
325 degrees; cook chicken, turning occasionally, for 25 to 35 minutes or
until juices run clear and chicken is tender. Remove to paper towel-lined
platter.
Serves: 4
Country-Style Chicken Casserole
Categories: Chicken
Yield: 5 servings
3 lb Broiler-fryer chicken 8 Small whole white onions
1/2 ts Salt 1 cn Chicken broth(10.5oz)
1/8 ts Ground pepper 1/2 ts Salt
2 tb Butter or margarine 1/8 ts Ground pepper
4 Thin strips salt pork 1/2 c Dry white wine
2 tb Butter or margarine 4 1/2 ts Cornstarch
8 Medium carrots,quartered 3 tb Water
8 Medium turnips,quartered
Rub skin of chicken with 1/2 teaspoon salt amd 1/8 teaspoon pepper. Fold
wings across back with lips touching; tie drumsticks to tail._
Melt 2 tablespoons butter in Dutch oven. Brown chicken in butter over
medium heat about 30 minutes. Place 2 strips salt pork over breast and
strip lengthwise over each drumstick._
Heat oven to 325'. Melt 2 tablespoons butter in 10-inch skillet. Toss half
of the carrots and turnips or onions in butter; place in Dutch oven around
chicken. Toss remaining vegetables in butter; place around chicken. Pour
broth over chicken and vegetables; sprinkle with 1/2 teaspoon salt and 1/8
teaspoon pepper. Cover and bake until thickest pieces of chicken are done,
about 1 3/4 hours._
Remove chicken and vegetables to warm platter; remove saly pork strips and
string from chicken. Keep chicken warm while preparing sauce._
Stir wine into chicken broth. Heat to boiling, stirring constantly. Boil
and stir 3 minutes. Mix sornstarch and water; stir into wine broth. Heat to
boiling, stirring constantly. Boil and stir 3 minutes; skim off fat. Serve
sauce with chicken._
Crab Stuffed Chicken
Categories: Chicken, Low-cal, Microwave
Yield: 6 servings
4 oz Crabmeat, Chopped 1 tb Snipped Parsley
1/4 c Water Chestnuts, Fine Chop 1/4 ts Dijon Mustard
2 tb Fine Dry Bread Crumbs 6 md Chicken Breast Halves *
2 tb Mayonnaise Or Salad Dressing 2 tb White Wine Worcestershire
Sliced Green Onion
* 6 medium (1 to 1-1/4 lbs) boned and skinless chicken breast halves.
~-------------------------------------------------------------------------
For filling, combine crabmeat, water chestnuts, bread crumbs, mayonnaise,
parsley, and mustard. Place 1 piece of chicken, boned side up, between
clear plastic wrap. Pound with meat mallet till 1/8" thick. Repeat with
other pieces of chicken. Spoon some of the filling onto 1 end of each
chicken breast half. Fold in the sides and roll up. Arrange chicken, seam
side down, in a 12x7x2" baking dish. Brush with some of the Worcestershire
sauce. Bake in a 350F oven for 20-25 minutes or till chicken is no longer
pink. Brush with remaining Worcestershire sauce and sprinkle with green
onion. Microwave Directions: Prepare as above, except microcook chicken
rolls, covered with waxed paper, on 100% (high) for 8-10 minutes or till
chicken is no longer pink. Give the dish a 1/2 turn every 4 minutes.
Crab Stuffed Chicken Breasts
Categories: Chicken, Crabmeat
Yield: 6 servings
6 Chicken Breasts 1/2 ts Paprika
1/2 c Onion, Chopped 1 pk Hollandaise Sauce Mix
1/2 c Celery, Chopped 3/4 c Milk
3 tb Butter 2 tb White Wine, Dry
3 tb White Wine, Dry 1/2 c Swiss Cheese, Shredded
7 1/2 oz Crabmeat, Flaked Salt
1/2 c Herb Stuffing Mix Pepper
2 tb All-Purpose Flour
Skin & bone chicken breasts; pound to flatten. Sprinkle with a little salt
and pepper. Cook onion and celery in 3T butter until tender. Remove from
heat; add 3 T wine, the crab and stuffing mix, and toss. Divide mixture
among breasts. Roll up and secure. Combine flour, paprika. Coat chicken.
Place in 11" X 7" X 2" baking dish , drizzle with 2T melted butter. Bake
uncovered in 375F oven for 1 hour. Transfer to platter. Blend hollandaise
sauce mix, milk. Cook, stirring, until thick. Add remaining wine and
cheese. Stir until cheese melts. Serve over chicken.
Crazy Chicken
Categories: Chicken, Pitzer
Yield: 9 servings
9 Chicken pieces (3 lb cut-up 1 ts Ground turmeric (don't leave
-broiler/fryer w/skin on) -this out! It adds a yellow
Chicken broth Color and a little nip.)
1/3 c Lemon juice 1/2 ts Garlic salt
1/3 c Lime juice 1/4 ts Black pepper
1/3 c Canola OR vegetable oil
In a deep-sided skillet, simmer the chicken pieces with skin intact in a
single layer without crowding in chicken broth to cover, only until the
chicken meat appears milky white and the juices run clear and are no longer
pink. Allow to cool, uncovered in broth.
Meanwhile, prepare the basting mixture by mixing together lemon and lime
juices, oil, turmeric, garlic salt and pepper.
Arrange chicken pieces, skin side up, in a single layer on a broiler pan.
Brush with basting mixture to evenly coat skin. Turn and baste underneath
side.
Turn chicken skin side up. Broil 6 inches from heat, brushing with basting
mixture every few minutes until skin is crispy and golden brown, about 5 to
8 minutes total fro large chicken pieces and 4 to 6 minutes total for
smaller pieces. Makes 9 chicken pieces.
Creamed Chicken and Fettuccine
Categories: Chicken
Yield: 4 servings
1 pk Fettuccine noodles(6oz) Butter or margarine
2 Large chicken breasts 1/4 lb Mushrooms,sliced
1 Egg 1 1/2 c Milk
Flour,all-purpose 2 tb Sherry,dry
Salt 1/4 c Parmesan cheese,grated
Pepper 1 tb Parsley,chopped,for garnish
1. In saucepot, prepare fettuccine as label directs; drain. Return
fettuccine to saucepan; keep warm._
2. Meanwhile, cut each chicken breast in half. In small bowl, beat egg
slightly. On waxed paper, mix 1/4 cup flour, 1/2 teaspoon salt, and 1/8
teaspoon pepper. Dip chicken pieces into egg, then into flour mixture to
coat evenly._
3. In 10" skillet over medium-high heat, in 2 tablespoons hot butter or
margarine (1/4 stick), cook chicken until tender and browned, 10 minutes.
Remove to platter; keep warm._
4. Prepare sauce; In drippings in skillet, over medium heat, heat 2 more
tablespoons butter or margarine; add mushrooms and cook until tender. Stir
in 2 tablespoons flour, 1/2 teaspoon salt, and 1/8 teaspoon pepper; cook 1
minute. Stir in milk and sherry; cook, stirring constantly, until mixture
thickens. Stir in cheese until melted. Remove 1 cup sauce._
5. Toss fettuccine with sauce in skillet. Arrange on platter with chicken.
Pour reserved sauce over chicken. Sprinkle fettuccine with parsley.
Creamed Chicken on Cornbread
Categories: Chicken
Yield: 6 servings
2 tb Butter, margarine or 3 c Cooked cubed chicken (I used
-vegetable oil -a pound of
2 tb Flour Skinned and boned chicken
1 1/2 c Milk -breast)
1 cn Cream of mushroom soup (but A little grated cheddar
-I used cream of -cheese (I used colby)
Chicken, which was just as 1 Recipe cornbread (use your
-tasty) -favorite)
Start your cornbread and get it in the oven. Cook your chicken breast cubes
if they weren't already cooked.
Melt the butter in a large frypan. Add flour and stir til pasty. Add milk.
Stir til thick and bubbly. Add cream of mushroom soup and heat until hot
and thick. Add chicken and heat up.
Slice cornbread into sixths. Then cut each sixth in half, and pour creamy
chicken mixture over the cornbread halves. Sprinkle with cheese. Serve with
a vegetable (I served peas in lemon butter).
Creamy Baked Chicken Breasts
Categories: Chicken
Yield: 8 servings
4 Whole Chicken Breasts 1 c Herb Seasoned Stuffing Mix
4 Swiss Cheese Slices, 4"x4" 1/4 c Melted Butter
1 cn Cream Of Chicken Soup Garlic Powder (Optional)
1/4 c Dry White Wine 2 tb Parmesan Cheese (Optional)
Arrange split, skinned and boned chicken breasts in a lightly greased 13x9
inch baking dish. Top with cheese slices. Combine soup and wine; stir
well. Spoon sauce evenly over chicken and sprinkle with crushed stuffing
mix. Drizzle butter over stuffing. If desired, sprinkle with garlic
powder and Parmesan cheese. Bake at 350F for 45 to 55 minutes.
Creamy Cannelloni with Chicken and Almonds
Categories: Chicken, Pasta
Yield: 6 servings
22 Precooked dried cannelloni 3/4 c
Grated Swiss cheese
-shells (see note) FILLING:
2 Chopped tomatoes 1 1/2 c Diced cooked chicken
2 tb Freshly grated Parmesan 1 pk Frozen spinach, thawed and
-cheese -drained
SAUCE: 3/4 c Ricotta cheese
3 tb Butter 1/3 c Toasted slivered almonds
1 Chopped onion 1/4 c Freshly grated Parmesan
3 tb Flour -cheese
1 1/2 c Chicken stock 1 Egg
1 c Light cream 1/4 ts Grated nutmeg
Salt and pepper to taste
Sauce: Melt butter in a saucepan. Saute onion until tender. Stir in flour
and cook for 1 minute. Add stock, cream, salt and pepper. Cook until
boiling and thickened, 8-10 minutes. Remove from heat and stir in the Swiss
cheese. Cover with waxed paper and set aside.
Filling: Combine chicken, spinach, Ricotta, almonds, Parmesan, egg and
nutmeg. Blend all ingredients together.
Assembly: Place filling in the pre-cooked shells. Pour a thin layer of
sauce over the bottom of a baking dish. Arrange the stuffed cannelloni in a
single layer over the sauce. Sprinkle with the chopped tomatoes, and pour
the sauce over the cannelloni. Sprinkle with Parmesan cheese. Cover with
aluminium foil. Bake at 350 degrees F for 60-70 minutes or until pasta is
soft and the top bubbles.
Note: The kind of pasta used in this dish is dried, but is usually called
"oven ready". I believe it is coated in egg whites to enable it to cook
right in the oven when well-covered in sauce. If you make the dish ahead
and refrigerate, the cooking time will be cut down because the pasta will
soften in the refrigeration.
Creamy Chicken Casserole
Categories: Chicken, Casserole, Fresh herbs
Yield: 6 servings
2 tb All-Purpose Flour 1/2 c Sliced Mushrooms
1 tb Non-fat Powdered Milk 1 c Chicken Broth
1 1/4 c Skim Milk 1 tb Chicken Broth
1/4 ts Salt 3 c Cooked Rice
1 Pepper To Taste 2 1/2 c Cubed Cooked Chicken
1/2 ts Dried Leaf Marjoram 1 tb Chopped Fresh Parsley
1/2 ts Dried Leaf Thyme 1/4 c Slivered Almonds (Optional)
1/2 c Celery, Thinly Sliced
Preheat oven to 350F. In a medium saucepan, combine flour and powdered
milk. Slowly add skim milk, stirring to blend. Cook over medium heat
until sauce thickens, stirring constantly. Add salt, pepper, marjoram and
thyme, set aside. In a large non-stick skillet over low heat, cook celery
and mushrooms in 1 tablespoon broth until tender. Stir in rice, 1 cup
broth, chicken and sauce. Pour into a shallow casserole. Sprinkle with
parsley (and almonds). Bake, covered 35 minutes; remove lid and bake about
10 minutes longer or until bubbling. Serve immediately.
Creamy Chicken Popovers
Categories: Chicken, Low-cal
Yield: 6 servings
2 c Water 1 3/4 c Skim Milk, Divided
18 oz Chicken Breast * 1/2 c Plain Low-Fat Yogurt
1 lg Carrot, Scraped, Sliced 1/4 c Dry White Wine
1 sm Onion, Sliced 1/2 c Frozen English Peas, Thawed
1 sm Onion, Chopped 2 tb Chopped Pimento
1 1/4 c Flour, Divided 1/4 ts Salt
1/4 ts Dried Tarragon 2 x Eggs
* Chicken breast should be skinned and halved.
~-------------------------------------------------------------------------
Combine water, chicken, carrot, and sliced onion in a large saucepan. Bring
to a boil; cover, reduce heat, and simmer 30 minutes. Remove chicken from
broth; cool. Bone chicken, and cut meat into 1" pieces. Set aside. Strain
broth, saving 3/4 cup. Coat a large nonstick skillet with cooking spray;
place over medium high heat until hot. Add chopped onion, and saute until
tender. Gradually add 1/4 cup flour and tarragon, stirring well. Gradually
stir in 3/4 cup skim milk, yogurt, wine, and reserved 3/4 cup chicken
broth. Cook, stirring constantly, until mixture is thickened and bubbly.
Stir in peas, pimento, and reserved chicken. Set aside, and keep warm.
Combine remaining 1 cup flour and salt, stirring well. Add eggs and
remaining 1 cup skim milk; beat with a wire whisk until well blended. Spoon
mixture evenly into six 6-oz custard cups that have been coated with Pam.
Place 4" apart on a baking sheet. Bake at 400F for 45-50 minutes or till
golden brown. Break open each popover. Spoon 1/2 cup chicken mixture over
each popover. Serve immediately.
Creamy Chicken Tarragon
Categories: Chicken
Yield: 4 servings
2 tb Oil 1 c Water
2 1/2 lb Chicken 1/2 c Dry White Wine
1 Envelope Lipton Onion Soup 2 tb All-Purpose Flour
1/2 ts Tarragon 1/2 c Whipping Or Heavy Cream
In large skillet, heat oil and brown chicken; drain. Add Lipton Onion soup
mix and tarragon blended with water and wine. Simmer covered 45 minutes or
until chicken is tender. Remove chicken to serving platter and keep warm.
Into skillet, stir in flour blended with cream. Bring to boiling point,
then simmer stirring constantly, until sauce is thickened, about 5 minutes.
Serve sauce over chicken.
Creamy Chicken Breasts
Categories: Chicken
Yield: 6 servings
4 Boned chicken breasts 2 c Crushed Pepperidge Farm Herb
4 sl Swiss cheese -Stuffing
1 cn Cream of chicken soup 1/2 c Melted butter
1/4 c White wine
Arrange chicken in shallow baking dish and put a slice of cheese on top of
each piece. Stir together soup and wine. Pour over chicken. Sprinkle with
stuffing and drizzle melted butter over all. Bake, uncovered, at 350
degrees for 1 1/2 hours. Turn oven down to 300 degrees for 1/2 hour.
Creamy Chicken in Phyllo Cups
Categories: Chicken
Yield: 2 servings
4 Sheets fresh or frozen -skinless,boneless chicken
-(thawed) phyllo (about 1/4 -breast
-lb.) Salt
Butter or margarine 3/4 c Half and half
1/4 lb Medium-sized mushrooms 2 tb Minced fresh basil or 1 tsp.
1 sm Red pepper -dried basil
1 bn Watercress 1 tb Tomato paste
1 Whole large Basil sprigs for garnish
About 45 minutes before serving,preheat oven to 375 degrees.In small
saucepan over low heat,heat 1 tbsp. butter or margarine until melted.On
work surface,place 1 sheet of phyllo (it should be about 16" x 12"
rectangle).Brush phyllo lightly with some melted butter or margarine.Top
with second sheet of phyllo.Brush 10 oz. custard cup with some melted
butter or margarine.Line custard cup with phyllo;fold edges of phyllo up
and over to form a high ruffled edge.Repeat with remaining phyllo to make 2
cups in all.
For easier handling,place custard cups in jelly roll pan.Bake in oven 10 to
15 minutes until phyllo cups are golden brown.Remove custard cups to wire
rack.
Meanwhile, cut mushrooms into quarters; cut pepper into very thin strips;
coarsely chop watercress; place all the vegetables in medium bowl. Cut
chicken breast into 1" cubes; set aside.
In 10" skillet over medium high heat, in 1 Tbs hot butter or margarine,
cook vegetable mixture until vegetables are tender, stirring constantly.
With slotted spoon, remove vegetable mixture to same bowl. In same skillet
over medium high heat, in 1 Tbs hot butter or margarine, cook chicken with
1/4 tsp salt about 5 minutes or until lightly browned and fork-tender,
stirring constantly. With slotted spoon, remove chicken to bowl with
vegetables. Into drippings remaining in skillet over high heat, stir half
and half, basil, tomato paste and 1/8 tsp salt; cook, stirring constantly,
until mixture boils. Boil about 2 minutes or until liquid is reduced to
about 1/2 cup. Add chicken mixture to skillet; heat through.
To serve, carefully remove phyllo cups from custard cups onto dinner
plates. Spoon chicken mixture into phyllo cups. Garnish with basil sprigs.
Makes 2 servings.
Creamy Chicken Broccoli Noodles
Categories: Chicken, Pasta
Yield: 4 servings
2 pk Ramen noodles (chicken) 1 1/2 c Cooked broccoli flowerets
1 cn Cream of Mushroom Soup 1/2 c Quartered cherry tomatoes
1/2 Soup can milk (optional)
1 1/2 c Cubed cooked chicken
1>. In saucepan, cook noodles according to package directions. Add
seasoning packets; drain off most of liquid. 2>. Stir in Cream of Mushroom
Soup and milk. Heat through, stirring often. 3>. Stir in tomatoes
(optional).
Creole Chicken Wings with Peach Mustard Sauce
Categories: Chicken, Appetizers, Wings
Yield: 8 servings
3 lb Chicken Wings 1 ts Granulated Sugar
4 Cloves Garlic, Minced 1 ts Cayenne Pepper
2 ts Dry Mustard 1/2 ts Salt
2 ts Paprika 1/2 ts Black Pepper
1 ts Dried Thyme 1/4 c Lemon Juice
----------------------------PEACH MUSTARD SAUCE----------------------------
1/2 c Peach Jam 2 ts Pimiento, diced
1 tb Dijon Mustard 1 ts Cider Vinegar
Cut tips off wings; reserve for stock. In small bowl, stir together garlic,
mustard, paprika, thyme, sugar, cayenne, salt and black pepper; blend in
lemon juice to make paste. Using pastry brush, brush paste over wings.
Arrange wings, meaty side down, on lightly greased foil-lined baking
sheets. Let stand for 30 minutes at room temperature. Bake in 475F oven for
15 minutes; turn wings over and bake for 15 to 20 minutes or until brown,
crisp and no longer pink inside.
Peach Mustard Sauce: In saucepan, melt jam over low heat; stir in mustard,
pimiento and vinegar. Serve separately for dipping.
(Makes 4 main-course or 8 appetizer servings)
Crisp Deviled Drumsticks
Categories: Chicken, Barbecue
Yield: 4 servings
1/2 c Low-sodium soy sauce 1 c Fresh breadcrumbs, about 2
2 tb Dry sherry -slices bread,
2 tb Dijon-style mustard Preferably day old
1 tb Prepared chili sauce 1/4 c Chopped fresh parsley
1/2 ts Hot red pepper sauce 1 ts Paprika
8 Medium-size chicken Fresh herb sprigs, optional
-drumsticks (about 1 3/4 lb)
Start fire in grill, placing rack 4 inches above the coals (see note). Beat
soy sauce, sherry, mustard, chili sauce and hot red pepper sauce in a large
bowl, using fork; add drumsticks, turning to coat. Let stand for 10
minutes or until fire is ready. Combine breadcrumbs, parsley and paprika
in a shallow dish. Drain drumbsticks; dip, one at a time, into crumb
mixture to coat completely.
Place sheet of foil on hot grill rack; arrange drumsticks on foil; cook,
covered with grill cover, for 20 minutes until coating is golden brown and
drumsticks are cooked through. Serve garnished with herb sprigs, if
desired.
NOTE: Drumsticks may be baked in oven. Heat oven to 400F. Marinate
drumsticks and coat with crumbs as directed; arrange on foil in a jelly-
roll pan or shallow roasting pan. Bake for 25 minutes until golden and
cooked through.
Makes 4 servings.
Crispy Chicken Drumsticks
Categories: Chicken, Low-cal, Fresh herbs, Garlic
Yield: 4 servings
8 x Chicken Drumsticks,Skinned * 1/4 ts Garlic Powder
1 1/2 c Dry Whole Wheat Breadcrumbs 1/8 ts Pepper
1/4 c Grated Parmesan Cheese 1/3 c Skim Milk
2 tb Minced Fresh Parsley
* About 2-1/2 pounds.
~------------------------------------------------------------------------
Rinse chicken with cold water, and pat dry. Combine bread crumbs and other
ingredients (except milk), stirring well. Dip drumsticks in skim milk.
Dredge in breadcrumb mixture, coating well. Place drumsticks in a 10x6x2"
baking dish sprayed with Pam. Bake at 350F for 1 hour or till tender.
Crispy Chicken Bites
Categories: Chicken
Yield: 4 servings
2 Whole medium chicken 16 Ritz round crackers
-breasts,skinned,halved 2 tb Butter or margarine
-lengthwise,and boned 1/2 c Bottles barbecue sauce,
( 1 pound) -sweet sour sauce or
1 Egg -mustard-
mayonnaise sandwich and salad sauce
Put chicken and 1 Tbs water into a 9" microwave safe pie plate.
Cover with waxed paper. Microwave on 100% (high) for 3 minutes. Give dish a
half turn. Cook 2 minutes more or until no pink remains. Pour off liquid.
In small bowl, stir together egg and 1 Tbs water. In a plastic bag, crush
crackers. Cut chicken into bite size chunks. Dip chunks into egg mixture,
then put into bag with crushed crackers. Shake to coat chicken.
In microwave safe pie plate cook butter about 15 seconds or until melted.
Add chicken. Cook, uncovered for 1 minute. Stir. Cook 1 or 2 minutes more
or until hot. In small microwave safe bowl, cook sauce, uncovered, about 1
minute or until hot. Use sauce for dipping.
Makes 4 servings.
Crispy Chicken
Categories: Chicken, Low-cal
Yield: 4 servings
--------------------------------COATING MIX--------------------------------
2 c Dry bread crumbs 1 ts Basil
1/3 c Grated Parmesan cheese 1/2 ts Garlic powder
1 ts Oregano
----------------------------------CHICKEN----------------------------------
4 Pieces of chicken 2 lb total
Combine the coating mix ingredients and mix well. Measure out 3/4 cup into
a plastic bag. Place chicken pieces into bag and shake to coat.
Place chicken pieces in a baking dish with heaviest sections towards the
outside of the dish. Cover with waxed paper. Microwave at medium 70% for
18-20 min or until juices run clear. Allow 5 minutes aftercooking time.
Note: Coating mix keeps well in refrigerator. In microwave cooking,
natural cheeses (Swiss, Cheddar, Parmesan, Romano) melt, brown and crisp.
VARIATIONS: Mexican - Substitute chili powder or oregano, add 1/8 ts
cayenne. Cheddar - Substitute Cheddar cheese for Parmesan
4 servings, each 1 chicken piece 3 protein choices, 1/2 starch choice 8 g
carbohydrates, 25 g protein, 10 g fat, 289 calories
Crispy Chicken (Weight Watchers Magazine)
Categories: Chicken
Yield: 6 servings
1 tb + 1 t. reduced-calorie tub 1/4 ts Salt
-margarine 1/8 ts Ground red pepper
1 1/2 oz Corn flakes 8 oz Chicken drumsticks
1 tb Grated Parmesan cheese 8 oz Chicken breasts, split
1 ts Onion powder
Adapted from Veterans Stadium, Philadelphia, PA. Foodservice: Ogden
Entertainment Services
Posted by: Valerie Whittle June '91 Serves:4
1. Preheat oven to 400F. Place margarine in 13x9" baking pan. Place pan in
oven for 3-5 minutes, until margarine melts. Remove pan from oven.
2. In food processor, combine corn flakes, cheese, onion powder, salt and
pepper; process until corn flakes are coarsely chopped. Place crumb
mixture in gallon-size sealable plastic bag.
3. Remove skin from chicken; coat pieces, one at a time, in melted
margarine. Place chicken in bag with crumbs; seal bag and shake to coat.
Place chicken in prepared pan.
4. Bake 30 minutes; turn chicken over and cook 15 minutes longer, until
cooked through and crispy.
Each serving provides: 1/2 FA, 2 P, 1/2 B, 10 C Per serving: 161 cal, 18 g
pro, 5 g fat, 10 g car, 375 mg sod, 51 mg chol
Crispy Chicken with Parmesan Tomatoes
Categories: Chicken, Vegetables, Cheese
Yield: 2 servings
1/2 c Seasoned Dry Bread Crumbs 3 md Plum Tomatoes; About 3/4 Lb
1 tb Parsley; Chopped 2 tb Parmesan Cheese; Grated
1 sm Garlic Clove; Minced 1 ts Dried Oregano Leaves;
Olive Or Salad Oil -Crushed
Coarsely Ground Black Pepper 1/2 ts Salt
2 tb Dijon Style Mustard 1 bn WaterCress
2 lg Chicken Breast Halves; W/ Bottled Olive Oil And
-Skin And Bones, About -Vinegar Salad Dressing
-1 1/2 Pounds
About 50 minutes before serving:
Preheat the oven to 400 Degrees F. In a small bowl, mix the bread crumbs,
chopped parsley, minced garlic, 2 ts of the olive or salad oil, and 1/4 ts
of the pepper, blending well. Brush the Dijon style mustard onto the skin
side of the chicken-breast halves, then coat with the bread crumb mixture,
firmly pressing the coating mixture into the chicken. Spray an 11 X 7-inch
glass or ceramic baking dish with non stick cooking spray. Place the
chicken, skin side up, in the baking dish. Bake the chicken, without
turning, for 20 minutes. Meanwhile, cut each tomato, lengthwise, in half.
On waxed paper, mix the Parmesan cheese, oregano, salt and 1/4 ts of black
pepper, stirring to mix well. Sprinkle the cheese mixture over the tomato
halves. Add the tomatoes to the chicken in the baking dish and bake for an
additional 15 to 20 minutes or until the coating on the chicken is crispy
and browned and the juices run clear when the chicken is pierced with the
tip of a knife.
To Serve:
Toss the watercress with the salad dressing. Arrange the tomatoes, chicken
and the salad on 2 plates and sit down to eat.
EACH SERVING CONTAINS:
Calories: 430 Fat: 25 Grams Cholesterol: 87 Milligrams Sodium: 1500
Milligrams.
Creamy Chicken Broccoli Noodles
Categories: Chicken, Pasta
Yield: 4 servings
2 pk Ramen noodles (chicken) 1 1/2 c Cooked broccoli flowerets
1 cn Cream of Mushroom Soup 1/2 c Quartered cherry tomatoes
1/2 Soup can milk (optional)
1 1/2 c Cubed cooked chicken
1>. In saucepan, cook noodles according to package directions. Add
seasoning packets; drain off most of liquid. 2>. Stir in Cream of Mushroom
Soup and milk. Heat through, stirring often. 3>. Stir in tomatoes
(optional).
Creole Chicken Wings with Peach Mustard Sauce
Categories: Chicken, Appetizers, Wings
Yield: 8 servings
3 lb Chicken Wings 1 ts Granulated Sugar
4 Cloves Garlic, Minced 1 ts Cayenne Pepper
2 ts Dry Mustard 1/2 ts Salt
2 ts Paprika 1/2 ts Black Pepper
1 ts Dried Thyme 1/4 c Lemon Juice
----------------------------PEACH MUSTARD SAUCE----------------------------
1/2 c Peach Jam 2 ts Pimiento, diced
1 tb Dijon Mustard 1 ts Cider Vinegar
Cut tips off wings; reserve for stock. In small bowl, stir together garlic,
mustard, paprika, thyme, sugar, cayenne, salt and black pepper; blend in
lemon juice to make paste. Using pastry brush, brush paste over wings.
Arrange wings, meaty side down, on lightly greased foil-lined baking
sheets. Let stand for 30 minutes at room temperature. Bake in 475F oven for
15 minutes; turn wings over and bake for 15 to 20 minutes or until brown,
crisp and no longer pink inside.
Peach Mustard Sauce: In saucepan, melt jam over low heat; stir in mustard,
pimiento and vinegar. Serve separately for dipping.
(Makes 4 main-course or 8 appetizer servings)
Crisp Deviled Drumsticks
Categories: Chicken, Barbecue
Yield: 4 servings
1/2 c Low-sodium soy sauce 1 c Fresh breadcrumbs, about 2
2 tb Dry sherry -slices bread,
2 tb Dijon-style mustard Preferably day old
1 tb Prepared chili sauce 1/4 c Chopped fresh parsley
1/2 ts Hot red pepper sauce 1 ts Paprika
8 Medium-size chicken Fresh herb sprigs, optional
-drumsticks (about 1 3/4 lb)
Start fire in grill, placing rack 4 inches above the coals (see note). Beat
soy sauce, sherry, mustard, chili sauce and hot red pepper sauce in a large
bowl, using fork; add drumsticks, turning to coat. Let stand for 10
minutes or until fire is ready. Combine breadcrumbs, parsley and paprika
in a shallow dish. Drain drumbsticks; dip, one at a time, into crumb
mixture to coat completely.
Place sheet of foil on hot grill rack; arrange drumsticks on foil; cook,
covered with grill cover, for 20 minutes until coating is golden brown and
drumsticks are cooked through. Serve garnished with herb sprigs, if
desired.
NOTE: Drumsticks may be baked in oven. Heat oven to 400F. Marinate
drumsticks and coat with crumbs as directed; arrange on foil in a jelly-
roll pan or shallow roasting pan. Bake for 25 minutes until golden and
cooked through.
Makes 4 servings.
Crispy Chicken Drumsticks
Categories: Chicken, Low-cal, Fresh herbs, Garlic
Yield: 4 servings
8 x Chicken Drumsticks,Skinned * 1/4 ts Garlic Powder
1 1/2 c Dry Whole Wheat Breadcrumbs 1/8 ts Pepper
1/4 c Grated Parmesan Cheese 1/3 c Skim Milk
2 tb Minced Fresh Parsley
* About 2-1/2 pounds.
~------------------------------------------------------------------------
Rinse chicken with cold water, and pat dry. Combine bread crumbs and other
ingredients (except milk), stirring well. Dip drumsticks in skim milk.
Dredge in breadcrumb mixture, coating well. Place drumsticks in a 10x6x2"
baking dish sprayed with Pam. Bake at 350F for 1 hour or till tender.
Crispy Chicken Bites
Categories: Chicken
Yield: 4 servings
2 Whole medium chicken 16 Ritz round crackers
-breasts,skinned,halved 2 tb Butter or margarine
-lengthwise,and boned 1/2 c Bottles barbecue sauce,
( 1 pound) -sweet sour sauce or
1 Egg -mustard-
mayonnaise sandwich and salad sauce
Put chicken and 1 Tbs water into a 9" microwave safe pie plate.
Cover with waxed paper. Microwave on 100% (high) for 3 minutes. Give dish a
half turn. Cook 2 minutes more or until no pink remains. Pour off liquid.
In small bowl, stir together egg and 1 Tbs water. In a plastic bag, crush
crackers. Cut chicken into bite size chunks. Dip chunks into egg mixture,
then put into bag with crushed crackers. Shake to coat chicken.
In microwave safe pie plate cook butter about 15 seconds or until melted.
Add chicken. Cook, uncovered for 1 minute. Stir. Cook 1 or 2 minutes more
or until hot. In small microwave safe bowl, cook sauce, uncovered, about 1
minute or until hot. Use sauce for dipping.
Makes 4 servings.
Crispy Chicken
Categories: Chicken, Low-cal
Yield: 4 servings
--------------------------------COATING MIX--------------------------------
2 c Dry bread crumbs 1 ts Basil
1/3 c Grated Parmesan cheese 1/2 ts Garlic powder
1 ts Oregano
----------------------------------CHICKEN----------------------------------
4 Pieces of chicken 2 lb total
Combine the coating mix ingredients and mix well. Measure out 3/4 cup into
a plastic bag. Place chicken pieces into bag and shake to coat.
Place chicken pieces in a baking dish with heaviest sections towards the
outside of the dish. Cover with waxed paper. Microwave at medium 70% for
18-20 min or until juices run clear. Allow 5 minutes aftercooking time.
Note: Coating mix keeps well in refrigerator. In microwave cooking,
natural cheeses (Swiss, Cheddar, Parmesan, Romano) melt, brown and crisp.
VARIATIONS: Mexican - Substitute chili powder or oregano, add 1/8 ts
cayenne. Cheddar - Substitute Cheddar cheese for Parmesan
4 servings, each 1 chicken piece 3 protein choices, 1/2 starch choice 8 g
carbohydrates, 25 g protein, 10 g fat, 289 calories
Crispy Chicken (Weight Watchers Magazine)
Categories: Chicken
Yield: 6 servings
1 tb + 1 t. reduced-calorie tub 1/4 ts Salt
-margarine 1/8 ts Ground red pepper
1 1/2 oz Corn flakes 8 oz Chicken drumsticks
1 tb Grated Parmesan cheese 8 oz Chicken breasts, split
1 ts Onion powder
Adapted from Veterans Stadium, Philadelphia, PA. Foodservice: Ogden
Entertainment Services
Posted by: Valerie Whittle June '91 Serves:4
1. Preheat oven to 400F. Place margarine in 13x9" baking pan. Place pan in
oven for 3-5 minutes, until margarine melts. Remove pan from oven.
2. In food processor, combine corn flakes, cheese, onion powder, salt and
pepper; process until corn flakes are coarsely chopped. Place crumb
mixture in gallon-size sealable plastic bag.
3. Remove skin from chicken; coat pieces, one at a time, in melted
margarine. Place chicken in bag with crumbs; seal bag and shake to coat.
Place chicken in prepared pan.
4. Bake 30 minutes; turn chicken over and cook 15 minutes longer, until
cooked through and crispy.
Each serving provides: 1/2 FA, 2 P, 1/2 B, 10 C Per serving: 161 cal, 18 g
pro, 5 g fat, 10 g car, 375 mg sod, 51 mg chol
Crispy Chicken with Parmesan Tomatoes
Categories: Chicken, Vegetables, Cheese
Yield: 2 servings
1/2 c Seasoned Dry Bread Crumbs 3 md Plum Tomatoes; About 3/4 Lb
1 tb Parsley; Chopped 2 tb Parmesan Cheese; Grated
1 sm Garlic Clove; Minced 1 ts Dried Oregano Leaves;
Olive Or Salad Oil -Crushed
Coarsely Ground Black Pepper 1/2 ts Salt
2 tb Dijon Style Mustard 1 bn WaterCress
2 lg Chicken Breast Halves; W/ Bottled Olive Oil And
-Skin And Bones, About -Vinegar Salad Dressing
-1 1/2 Pounds
About 50 minutes before serving:
Preheat the oven to 400 Degrees F. In a small bowl, mix the bread crumbs,
chopped parsley, minced garlic, 2 ts of the olive or salad oil, and 1/4 ts
of the pepper, blending well. Brush the Dijon style mustard onto the skin
side of the chicken-breast halves, then coat with the bread crumb mixture,
firmly pressing the coating mixture into the chicken. Spray an 11 X 7-inch
glass or ceramic baking dish with non stick cooking spray. Place the
chicken, skin side up, in the baking dish. Bake the chicken, without
turning, for 20 minutes. Meanwhile, cut each tomato, lengthwise, in half.
On waxed paper, mix the Parmesan cheese, oregano, salt and 1/4 ts of black
pepper, stirring to mix well. Sprinkle the cheese mixture over the tomato
halves. Add the tomatoes to the chicken in the baking dish and bake for an
additional 15 to 20 minutes or until the coating on the chicken is crispy
and browned and the juices run clear when the chicken is pierced with the
tip of a knife.
To Serve:
Toss the watercress with the salad dressing. Arrange the tomatoes, chicken
and the salad on 2 plates and sit down to eat.
EACH SERVING CONTAINS:
Calories: 430 Fat: 25 Grams Cholesterol: 87 Milligrams Sodium: 1500
Milligrams.
Crispy Chicken Wings
Categories: Chicken, Wings
Yield: 32 servings
1/2 c Butter Flavor Crisco 3 lb Chicken wings
1 ts Onion salt 1 c All-purpose flour
1/2 ts Pepper
Preheat oven to 400 degrees. Line shallow baking pan with aluminum foil.
Cut wings at each joint, discarding tips. Melt Butter Flavor Crisco in
mined pan. Combine flour, onion salt and pepper in plastic bag. Add chicken
pieces, a few at a time and shake to coat. Place in pan. Bake 25 minutes @
400 degrees. Turn chicken wings over and bake an additional 20 to 25
minutes or until crisp. Transfer to paper towels before serving. Serve with
barbecue sauce, blue cheese or hot sauce. Makes about 32 to 36 pieces.
Crispy Corny Baked Chicken
Categories: Chicken
Yield: 4 servings
1 Chicken Fryer (2-3 Lbs.) 1 c Skim Milk
Cut Up, Skin & Fat Removed 1 c Cornflake Crumbs
1/2 ts Salt 2 cl Garlic Minced
1/8 ts Pepper
Preheat Oven To 400 F. Season Chicken With Salt, Pepper & Garlic. Dip Into
Milk & Roll in Cornflake Crumbs. Place in Lightly Pam Sprayed Baking Dish
Being Careful That The Pieces Do Not Touch. Bake 45 Min. OR Until Tender.
(Fat 5.6. Chol. 79.)
Crispy Lemon-Fried Chicken
Categories: Chicken
Yield: 6 servings
2 Broiler-fryer chickens (2 to 1 c Flour
-3 lbs. 1 ts Paprika
Each), cut up or 16 pieces 1/8 ts Pepper
-of chicken Cooking oil
3 1/2 ts Salt, divided 2 tb Water
1 md Lemon, juice of
Place chicken pieces in a large bowl; add 3 tsp. salt, lemon juice and
enough water to cover chicken. Soak in refrigerator overnight. Drain
thoroughly. In a paper bag, combine flour, paprika, pepper and remaining
salt. Toss chicken pieces in flour; shake off excess. Heat about 1/2" of
oil in a large skillet. When hot, carefully add chicken and brown lightly
on all sides, about 20 minutes. Reduce heat. Add water; cover and cook
until tender, about 20 minutes. Uncover and cook until chicken is crisp,
about 10 minutes.
Crispy Mustard Chicken
Categories: Chicken, Low-cal
Yield: 4 servings
2 tb Mayonnaise (Diet) 1/2 ts Ground Thyme
2 tb Prepared Mustard 1/4 ts Salt
1/4 c Wheat Germ 4 x Chicken Breast Halves *
1/3 c Fine, Dry Bread Crumbs
* 4 oz each, skinned and boned.
~-------------------------------------------------------------------------
Combine mayonnaise and mustard in a small bowl; stir well. Combine wheat
germ and other ingredients except chicken in a shallow bowl. Brush each
chicken breast with mustard mixture, then dredge in breadcrumb mixture.
Place chicken in a 10"X6"X2" baking dish that has been coated with Pam.
Cover and bake at 350F for 40 minutes. Uncover and bake an additional 20
minutes or until chicken is tender.
Crispy Potato Chicken
Categories: Chicken, Potatoes
Yield: 4 servings
1 lg Potato (8 ounces), peeled And split in halve
3 tb Dijon-style mustard (or 1 1/2 ts Olive oil or cooking oil
-more) Ground black pepper
1 lg Clove garlic, minced Snipped fresh parsley,
2 Whole chicken breasts (1 -cilantro, rosemary,
-pound), skinned Or chives
In a food processor fitted with a medium shredding disk, coarsely shred the
potato. (OR, shred with a grater.) Transfer the shredded potato to a bowl
of ice water; let stand for 5 minutes.
Meanwhile, in a small bowl combine the mustard and garlic; mix well. Rinse
the chicken and thoroughly pat dry. Brush or spread the mustard mixture on
the meaty side of the chicken breast halves. Place the chicken, bone side
down, in a foil lined 15 x 10 x 1-inch baking pan.
Drain the potato. Thoroughly pat dry with paper towels. (For crisp,
golden potato "skin", make sure you pat the potato shreds as dry as
possible.) Place the potatoes in a medium mixing bowl. Add the olive oil;
toss to mix well. Top each piece of chicken with about 1/3 cup of the
potato mixture in an even layer, forming a "skin". Sprinkle lightly with
pepper.
Bake in a 425 F oven for 35 to 40 minutes or until the chicken is no longer
pink and the potato shreds are golden. (If potatoes are not browning,
transfer pan to broiler. Broil for about 5 minutes or until golden,
watching closely.) Sprinkle with the desired herbs. Serve immediately
Makes 4 servings.
Crockpot Bbq Chicken
Categories: Chicken, Crockpot
Yield: 6 servings
1 Onion; cut up 1 Bottle BBQ sauce
Chicken pieces; whatever you -like and however many you -need
Put chicken in bottom of crockpot (I always skin mine first). and add
onions and BBQ sauce. Cook on LOW for about 8 to 10 hours.
Crockpot Dressing
Categories: Crockpot, Poultry, Chicken
Yield: 6 servings
1 c Margarine 2 Eggs, well beaten
2 c Onion, chopped 1 1/2 ts Salt
2 c Celery, chopped 1 1/2 ts Sage
1/4 c Parsley sprigs 1 ts Thyme
2 c Mushrooms, 8 oz., drained 1/2 ts Pepper
12 c Bread cubes, slightly dry 1/2 ts Marjoram, optional
1 ts Poultry seasoning 3 1/2 c Chicken broth
Melt butter in a skillet and saute onion, celery, parsley, and mushrooms.
Pour over bread cubes in a very large mixing bowl. Add all seasonings and
toss well. Pour in enough broth to moisten. Add eggs and mix well. Pack
lightly into Crockpot. Cover and set to high for 45 minutes then reduce to
low to cook for 4 to 8 hours. This recipe is from the Rival Crock Pot
Cookbook. I have enjoyed this many times at a friend's house. Using this
recipe, I'll bet you can modify your own to work perfectly in the crockpot.
Sure saves oven space in Thanksgiving!
Crunchy Parmesan Chicken Wings
Categories: Chicken, Wings, Snacks
Yield: 60 servings
4 lb Chicken wings 2 c Greshly grated parmesan
1/2 c Flour -cheese
1/2 ts Paprika 1/2 c Dry bread crumbs
1/4 ts Salt and pepper 1 ts Each dried basil and oregano
4 Eggs
Directions: remove tips from chicken wings and reserve for stock if
desired;separate wings at joints. In shallow dish, combine flour, paprika,
salt and pepper. In another shallow dish, beat eggs. In third shallow
dish,combine cheese, bread crumbs, basil and oregano. Dip wings into flour
mixture, then into eggs, then into cheese mixture, pressing firmly. (Wings
can be prepared to this point, placed on rack, covered and refrigerated for
up to 4 hours.) Arrange wings on greased rimmed baking sheets. Bake in 375
F oven for 35-40 minutes, turning once, or until golden brown and crisp.
Makes about 60 pieces.
Crusty Parmesan Wings
Categories: Chicken, Wings
Yield: 36 servings
1 c Grated Parmesan cheese 3/4 c Golden Italian dressing
1/2 c Dry fine bread crumbs 3 lb Chicken drummettes or whole
1 1/2 ts Paprika -wings
Combine cheese, bread crumbs and paprika in small bowl. Stir well.
Pour dressing into another small bowl.
If using whole wings, discard tips. Cut wings apart at joint. Dip each
piece into dressing then coat with cheese mixture. Place on greased or
foil-lined baking tray. Bake, uncovered, in 350 F oven for about 45
minutes until tender. Serve warm. These may be prepared ahead. Reheat in
350 F oven for about 10 minutes until hot. Makes about 36-40 pieces.
Cuban Farm Style Chicken
Categories: Chicken, Cuban
Yield: 4 servings
3 lb Roasting chicken, cut into Lemon juice
-quarters, or serving 1/4 c Pure spanish olive oil or
-pieces, or 3 lbs chicken -vegetable oil
Breasts and thighs 1/2 c Dry sherry
Salt and pepper to taste 1 lg Onion, thinly sliced
3 To 4 cloves garlic 1/2 c Chicken stock or canned
1/2 ts Ground cumin -chicken broth
1/2 c Sour (seville) orange juice 1 tb Flour, optional
-mixed with 1/8 cup each, 2 tb Finely chopped fresh parsley
-fresh lime and
This dish features chicken that simmers on the stove until the meat
practically falls off the bones. Organic or free range chickens are perfect
for this recipe, since they are similar to the farm chickens in Cuba
Wash the chicken, pat it dry with paper towels, and season liberally with
salt and pepper. In a mortar, crush the garlic into a paste with the cumin
and rub the garlic paste into the chicken. Place the chicken in a
nonreactive bowl, pour the orange juice over it, cover, and refrigerate for
at least 1 hour or overnight. Remove the chicken from the marinade,
(reserving the marinade) and pat dry. In a heavy bottomed casserole, heat
the oil over medium heat until fragrant, then brown the chicken on all
sides. Add the reserved marinade, the sherry, onion and stock, reduce the
heat to low, cover, and simmer until the chicken is fork tender, 35-45
minutes. Transfer the chicken to a serving platter. Strain the sauce
through a colander and return it with the flour to the casserole. Cook the
cauce over low heat, stirring, until it has thickened, 5 6 minutes, correct
the seasonings, pour over the chicken,and garnish with the parsley. Serves
4.
Cumin Crusted Chicken Salad
Categories: Salads, Chicken
Yield: 4 servings
1/4 c Chopped Tomato 1 ts Pepper
3 tb Peeled, Chopped Cucumber 4 (4 Oz. ) Chicken Breasts
3 tb Chopped Green Pepper Boned And Skinned
1 tb Chopped Purple Onion 1 tb Red Wine Vinegar
1 sm Jalapeno Pepper Chopped Cherry Tomatoes (Optional)
1 tb Ground Cumin Fresh Basil (Optional)
Combine Tomato, Cucumber, Green Pepper, Purple Onion & Jalapeno Pepper in A
Small Bowl & Set Aside. Combine Cumin & Pepper. Rub All Sides Of Chicken
Breasts With This.Place A Large Cast Iron Skillet Over Medium High Heat
Until Hot. Add Chicken & Cook 6 Min. On Each Side OR Until Tender. Remove
From Skillet, Reserving Drippings in Skillet. Set Chicken Aside.
Add Vinegar To Pan Drippings & Cook 2 Min, Stirring Constantly. Pour Over
Reserved Vegetable Mixture, Tossing Well. Thinly Slice Each Chicken Breast
Diagonally Across Grain & Arrangeon Individual Serving Plates. Serve With
Reserved Vegetable Mixture.Garnish Each Serving With Cherry Tomatoes &
Basil.
155 Cal. Per Chicken Breast Half & 3 T. Vegetable Mixture.
Curied Cashew Chicken Salad with Mango and Cashews
Categories: Low-cal, Chicken, Poultry, Salads
Yield: 6 servings
3 lb Chicken breasts, poached, 1/4 c Plain yogurt
-skin and bones discarded 1/4 c Mayonnaise (I used Weight
-and the meat -Watchers' brand...no fat)
Cut into bite-sized pieces 1 1.2 tsp curry powder
-(about 4 cups) 1/2 ts Ground cumin
2 tb Fresh lemon juice 1 c Roasted cashew nuts, chopped
2 Monagoes, peeled, pitted and -(I used 1/2 cup...it was
-cut into 3/4" pieces -fine)
1 c Chopped celery 2 tb Chopped fresh coriander, if
4 Scallions including the -desired
-green part, minced
In large bowl, toss together the chicken, lemon juice and mangoes and add
celery and scallions. In small bowl, whisk together mayonnaise, yogurt,
curry powder and the cumin. Add dressing to chicken mixture with salt and
pepper to taste.
Salad may be made up to 1 day in advance and kept covered and chilled. Just
before serving, stir in the cashews and the coriander. Serve the salad at
room temperature or chilled, as you prefer.
Yield: serves 6
Curried Chicken
Categories: Chicken, Low-cal
Yield: 6 servings
3 Chicken Breasts, Halved 1/8 ts Ground Ginger
3 tb All-Purpose Flour 1/8 ts Ground Tumeric
1 1/2 c Sliced Onion 1/2 ts Salt
1 tb Water 1/8 ts Pepper
1 Apple, Peeled, Chopped 1 c Chicken Broth
1/4 ts Curry Powder 1/3 c Raisins
Preheat oven to 350F. Rinse chicken, pat dry; dredge in flour. Spray a
large non stick skillet with vegetable spray; heat over medium high. Add
chicken and cook just until brown; turn and brown other side. Put chicken
in a medium size shallow casserole. In skillet over low heat, cook onion
in 1 T water 5 minutes; add apple and cook 1 min. Spoon over chicken;
sprinkle with spices. Pour broth over all. Bake, covered, 55 min or until
tender. Add raisins and cook 5 minutes longer.
Curried Chicken Dinner
Categories: Chicken, Low-cal
Yield: 6 servings
2 1/2 c Water 2 tb Cornstarch
1 c Brown Rice, Uncooked 2 tb Dry Sherry
1 1/2 ts Chicken Bouillon Powder 1 ts Groung Ginger
6 x Chicken Breast Halves * 1 ts Grated Orange Rind
2 1/2 c Water 2 c Diagonally Sliced Celery
1/2 ts Curry Powder 1 lg Sweet Red Pepper **
1/4 ts Salt 1 lg Green Pepper **
2 c Unsweetened Orange Juice
* 6 ounces each. ** seeded and cut into julienne strips.
~-------------------------------------------------------------------------
Combine 2-1/2 cups water, rice, and bouillon powder in a medium saucepan;
bring to a boil. Cover, reduce heat, and simmer 50 minutes or until liquid
is absorbed. Combine chicken, 2-1/2 cups water, curry powder, and salt in
a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 30
minutes or until chicken is tender; drain. Bone chicken, and cut into
bite-size pieces; set meat aside. Combine orange juice, cornstarch,
sherry, and ginger in a small bowl, stirring until cornstarch is dissolved;
set aside. Coat a large nonstick skillet with Pam; place over med-hi heat
until hot. Add celery and peppers, and saute until crisp-tender. Stir in
reserved chicken and orange juice mixture; bring to a boil. Cook 1 minute,
stirring constantly, until thickened. To serve, spoon chicken mixture over
hot, cooked rice.
Curried Chicken Breasts (Oven Bag)
Categories: Chicken
Yield: 6 servings
2 pk (1 1/2 oz. each) chicken 6 Chicken breast halves
-gravy mix Salt
1 tb Curry powder Pepper
1 c Water Paprika
Preheat oven to 350 degrees. Mix chicken gravy mix, curry powder and water
in large size (14 X 20") oven cooking bag and place in 12 X 8 X 2 baking
dish. Season chicken breasts with salt, pepper, paprika; place in single
layer in bag. Close bag with nylon tie; make 6 half-inch slits in top. Bake
@ 350 degrees for 45 minutes or until tender.
Serves 6.
Curried Chicken Salad (Sen. Bond-Missouri)
Categories: Chicken, Poultry, Salads, Spicy
Yield: 8 servings
2 c Cooked chicken breast, diced 1 ts Curry powder
4 Scallions, sliced 1 ts Salt
1 c Water chestnuts, sliced Freshly ground black pepper
2 c Cooked rice, at room -to taste
-temperature 2 Bananas
1 c Mayonnaise 1/4 c Lemon juice
1/2 c Prepared chutney 1 1/2 c Chopped peanuts
Note from Senator Christopher Bond of Missouri - Following my son, Sam's,
christening at the First Presbyterian Church in my hometown of Mexico, this
savory chicken salad was featured along with asparagus and a watermelon
basket brimming with fresh fruit. That Father's Day in 1981 is a date we'll
never forget.
Combine chicken, scallions, and water chestnuts with rice. In a separate
bowl, combine mayonnaise, chutney, curry, salt and pepper. Mix well.
Thoroughly combine mayonnaise dressing with chicken-rice mixture. Chill.
Taste and adjust seasonings. Cut bananas diagonally into 1" slices. Dip
slices into lemon juice and coat with peanuts. To serve, arrange salad on
small platter. Surround salad with banana slices and garnish with chopped
nuts. Additional condiments may be served: chopped green peppers, toasted
almonds, plumped raisins and coconut are a few choices. Yield: 6-8
servings
Curried Chicken Salad
Categories: Chicken, Low-cal, Salads
Yield: 6 servings
-----------------------------------SALAD-----------------------------------
1 lb Boneless chicken breasts 1 c Green grapes, halved
2 c Chicken stock 4 Scallions, sliced
2 Cucumbers, thinly sliced 1 tb Dried currants
3 Stalks celery, thinly sliced
----------------------------------DRESSING----------------------------------
1 c Low fat yogurt 2 ts Lime juice
2 tb Curry powder pn White pepper
1 tb White wine vinegar
Poach breasts for 5-6 min. Drain, cool and cut into 1" cubes. Place in bowl
with salad ingredients. Whisk dressing ingredients. Gently fold into salad.
Chill salad. Can be prepared up to 2 days in advance.
142 cal, 2 g fat, 12.7 %
Curried Coconut Chicken Balls
Categories: Appetizers, Chicken
Yield: 6 servings
3/4 c Flaked coconut 1 c Chopped walnuts
3 oz Cream cheese, at room 2 tb Minced onion
-temperature 1 1/2 tb Curry powder, to taste
2 tb Mayonnaise 1/2 ts Salt
1 c Chopped cooked chicken
1. Preheat oven to 350. Spread out coconut on a small baking sheet & toast
in oven until lightly brown, 12 1/2 minutes. Let cool slightly.
2. In a small bowl, blend together cream cheese & mayonnaise until smooth.
Add chicken, walnuts, onion, curry powder & salt. Mix well.
3. Form chicken mixture into 1" balls. Roll in toasted coconut to coat.
Cover & refrigerate until chilled.
Czechoslovakian Liverballs
Categories: Chicken
Yield: 1 servings
1 lb Chicken liver 1 1/2 ts Salt
5 sl Bread 1/4 ts Pepper
1 md Onion 3/4 ts Marjoram
Parsley 2 Cloves garlic
1 Egg Garlic powder to taste
6 tb All-purpose flour
These liverballs are cooked in chicken soup.
In food processor, combine: liver, onion, parsley and egg. Process until
smooth. Add salt, pepper, marjoram, flour and bread crumbs. Refrigerate
for two hours til cold and firmish. Cook.
To cook: In boiling chicken broth, drop liver from large tablespoon. When
last ball enters broth, return broth to boil, reduce to simmer, cover pot
and simmer 10 minutes.
Deadman's Chili
Categories: Beef, Chicken, Chili
Yield: 6 servings
2 lb To 2 1/2 lb coarse ground 3 md Onions chopped
-beef chuck (leaner the 1/4 c Green &/or red Bell pepper
-better) 2 oz Tequila
1 lb Coarsely chopped & boned 4 To 6 cloves of garlic minced
-chicken(turkey will do too) 12 oz Beer (not Lite)
3 c Stewed chopped tomatos 1/4 c Masa Harina
1 1/2 c Tomato paste 1 ts Angostura Bitters
4 tb Chili powder 4 oz Sour mash whiskey
4 To 6 whole Jalapeno peppers 3 Bay leaves
1 1/2 ts Cayenne flakes 4 tb Ground cumin (freshly ground
1 1/2 ts Salt -is best)
1 tb Blackstrap molasses
Cook meat, 1 clove of garlic and 1 onion together. Mix all other
ingredients except, 1 Tb of cumin, together and pour over meat in a large
pot. Bring slowly to a boil & stir continously until boiling. Cook at a
boil for 10 minutes and then lower heat to Medium Low for 15 minutes
stirring several times. Lower heat again to simmer & cook for 1.5 -2 hours
stirring frequently. Add remaining cumin after cooking for 1 hour. You may
make this hotter by gashing the sides of the Jalapeno peppers & by adding
more of them. This recipe when served over rice with fresh, piping hot
cornbread is hard to beat! It is excellent when served over scrambled or
fried eggs as well. Serves 6-8 persons.
Deep-Dish Chicken Pie
Categories: Pies, Chicken
Yield: 8 servings
5 lb Broiler-fryers,cut-up Flour,all-purpose
1/2 ts Pepper 1 3/4 c Half-and-half
1/2 ts Marjoram leaves 1 pk Lima beans,baby,frozen(10oz)
Water 1/2 lb Mushrooms,small
Salt 1 c Shortening
2 Carrots,large,sliced 2 tb Shortening
1 Celery stalk,large,sliced 1 Egg yolk
3/4 lb Onions,small,white
1. In 5-quart Dutch oven or saucepot over high heat, heat chickens, pepper,
marjoram, 4 cups water, and 2 teaspoon salt to boiling. Reduce heat to low;
cover and simmer 35 minutes or until chicken is fork-tender._
2. When chicken is done, reserve 1 cup broth. Cool chicken until easy to
handle; remove and discard bones and skin; cut meat into 1" pieces._
3. In 3-quart saucepan over high heat, heat carrots, celery, onions, and
reserved 1 cup chicken broth to boiling. Reduce heat to low; cover and
simmer 10 minutes or until vegetables are almost tender. Remove from heat.
With slotted spoon, remove vegetables to medium-sized bowl._
4. In small bowl, blend 1/2 cup flour with 3/4 cup half-and-half; gradually
stir into broth in saucepan; stir in remaining half-and-half. Over low
heat, cook, stirring until sauce thickens slightly. Stir in chicken, cooked
vegetables, thawed lima beans, mushrooms, and 1 1/2 teaspoon salt. Spoon
mixture into 13x9" baking dish._
5. Prepare pastry: In medium-sized bowl, stir 3 cups all-purpose flour and
1 1/2 teaspoon salt. With pastry blender or two knives used scissors
fashion, cup shortening into flour to resemble coarse crumbs. Sprinkle
about 1/2 cup water, a tablespoon at a time, into flour mixture, mixing
lightly with a fork until pastry is just moist enough to hold together;
shape pastry into a ball._
6. On lightly floured surface with floured rolling pin, roll two-thirds of
dough into 15x11" rectangle. With knife, cut several small slits in center
of pastry. Place pastry loosely over chicken mixture. Trim pastry edge,
leaving 1" overhang; fold overhang under and press gently all around baking
dish to make a high stand-up edge. Roll and cut remaining dough to make
decorative design for top of pie._
7. In cup, beat egg yolk with 1 teaspoon water. Brush pastry with egg-yolk
mixture. Bake pie in 350'F oven 1 hour or until crust is golden and chicken
mixture is heated through.
Deviled Bones - Chicken Wings
Categories: Chicken, Appetizers, Wings
Yield: 6 servings
2 tb Butter 1 tb Walnut Catsup <??>
1 tb Chili Sauce 1 ts Made mustard
1 tb Worcestershire Sauce
Few grains cayenne Drumsticks, second joints, and wings of a cooked chicken
Salt Pepper Flour Cup hot stock Finely chopped parsley
Melt butter, and add Chili Sauce, Worcestershire Sauce, Walnut Catsup,
mustard, and cayenne. Cut four small gashes in each piece of chicken.
Sprinkle with salt and pepper, dredge with flour, and cook in the seasoned
butter until well browned. Pour on stock, simmer five minutes, and
sprinkle with chopped parsley.
Deviled Drumsticks
Categories: Chicken, Barbecue
Yield: 4 servings
8 Chicken legs 2 ts Worcestershire sauce
1/4 ts Liquid red pepper 1/8 ts Pepper
2 ts Prepared mustard 3 tb Catsup
1/8 ts Garlic salt 1/2 ts Parsley flakes
Servings: 4
Rinse and dry chicken legs. Combine mustard, catsup, Worcestershire, red
pepper, garlic salt, parsley flakes and pepper in small bowl. Spread on
chicken legs. Grill about 35 minutes, turning frequently until tender.
150 calaries each.
Dijon Chicken
Categories: Chicken
Yield: 4 servings
4 Chicken breast halves, 1/2 c Light cream
-skinned and boned 1/4 c Flour
2 tb Butter 1 tb Dijon mustard
1 cn VEG-ALL Mixed Vegetables 1 1/2 c Cooked noodles
-(16 oz) 1/8 ts White pepper
1 cn Chicken broth (12 oz)
1. Melt butter in skillet; cook chicken about 20 minutes, or until tender.
Remove from pan.
2. Drain VEG-ALL and add liquid to pan juices with chicken broth.
3. Combine light cream and flour; add to liquid in pan. Cook and stir until
thickened; stir in mustard.
4. Heat vegetables and cooked noodles in a little of the sauce.
5. Heat chicken in remaining sauce and serve over vegetable mixture.
Dijon Chicken Salad Sandwich
Categories: Sandwiches, Chicken
Yield: 6 servings
3/4 c BEST FOODS mayonnaise 1/2 ts Salt
1/4 c Sliced green onions 2 c Cubed chicken
1 tb Dijon mustard Lettuce
1 ts Dried dill Tomato
Combine mayonnaise, green onions, Dijon mustard, dill, salt, and chicken.
Fill croissants with lettuce, tomato, and chicken salad.
Dilled Chicken Paprika
Categories: Chicken
Yield: 4 servings
Vegetable cooking spray 2 ts
Dillweed, fresh, chopped
1 tb Vegetable oil 1/4 ts
Pepper
2 Whole chicken breasts (about 1 tb
Cornstarch
-14-1/2 oz), 2 tb
Cold water
Skinned, boned, and cut into 1 Crtn plain low-fat yogurt
-1-inch pieces -(8-oz)
1 c Mushrooms, fresh, sliced 2 c Hot cooked noodles (cooked
1/2 c Onion, chopped -without salt or fat)
1/2 c Chicken broth 1 tb Parsley, fresh, chopped
2 ts Paprika -(optional)
*Directions:*
Coat a large heavy skillet with cooking spray; add 1 tablespoon oil. Place
skillet over medium heat until hot; add chicken. Heat 3 to 5 minutes,
stirring occasionally, until chicken is lightly browned. Remove chicken
from skillet; reserve drippings.
Add mushrooms and onion; saute until vegetables are tender. Return chicken
to skillet.
Add broth, paprika, dillweed, and pepper; cover and simmer 15 minutes or
until chicken is tender.
Combine cornstarch and water; stir until smooth. Add to chicken, and cook
over medium heat, stirring constantly, until mixture comes to a boil. Cook
mixture 1 minute. Remove from heat, and stir in yogurt.
Serve immediately over noodles. Garnish with parsley, if desired.
Yields 4 servings (about 328 calories, 38.1 grams protein, 9.4 grams fat,
19.6 grams carbohydrate, 91 milligrams cholesterol, 218 milligrams sodium,
and 563.2 milligrams potassium per serving.)
Dilled Chicken Pot Pie
Categories: Chicken
Yield: 6 servings
Karen Mintzias
----------------------------------FILLING----------------------------------
3 tb Butter Freshly ground black pepper
1/2 c Finely diced celery 2 c Cooked chicken
1/2 c Finely diced onion - (shredded or diced)
1 sm Bay leaf 3/4 lb Diced cooked potatoes
3 tb Flour 1/2 lb Diced cooked carrots
1 1/2 c Chicken stock 6 oz Green peas, cooked
1 1/2 c Milk or cream -OR- green beans
1 ds Tabasco (or more, to taste) - cut into 1-inch pieces
Salt 1/2 c Chopped dill
----------------------------------BISCUITS----------------------------------
1 c Sifted all-purpose flour -(or a combination), cold
1 1/2 ts Baking powder 1/2 c Milk
1/4 ts Salt 3 tb Chopped dill
3 tb Butter or veg. shortening
For Filling: Melt the butter over low heat in a large saucepan. Add the
celery, onion, and bay leaf, cover, and cook about 10 minutes, or until the
vegetables are soft.
Sprinkle the flour over the vegetables, stir well to incorporate, then cook
for about 5 minutes.
Stir in the chicken stock and the milk or cream. Cook the sauce over low
heat for 15 minutes, stirring occasionally. Remove the bay leaf and add
the Tabasco, salt, and pepper.
Stir in the chicken, potatoes, carrots, peas or beans, and dill. Keep the
filling warm while you make the biscuit dough.
Biscuits: Preheat the oven to 425 F.
Sift the flour, baking powder, and salt together in a bowl. Make a well in
the mixture and cut the fat into the dry ingredients. Add the milk and
dill and stir the mixture with a fork for about a minute, or until the
dough leaves the sides of the bowl.
Transfer the chicken and vegetable mixture to a 3-quart ovenproof
casserole. Drop the dough over the filling with a large spoon, spacing
evenly, to make six biscuits.
Bake for 20 to 25 minutes, or until the biscuits are lightly browned and
the pie is bubbling. Serve hot.
Dip N' Bake Chicken
Categories: Chicken
Yield: 4 servings
1 1/2 c Ground Oat Flour 1/4 ts Pepper
3/4 c Grated Parmesan cheese 1/3 c Milk
1/2 ts Paprika or sage 1 Egg
1/2 ts Salt 1/4 c Butter or margarine, melted
One 2-1/2 to 3 lb. broiler-fryer, cut up
Coat chicken with combined dry ingredients; dip into combined milk and egg.
Coat again with dry ingredients. Place in foil-lined large shallow baking
pan; drizzle butter over chicken. Bake in preheated hot oven (400) 45 to
50 minutes. makes 4 servings
Dixie Fried Chicken
Categories: Chicken, Poultry
Yield: 4 servings
2 c All-purpose flour 1 Egg (slightly beaten)
1 ts Red pepper 1/2 c Milk
Ingredients: 1 (2 to 3 lb.) broiler-fryer chicken (cut up) salt and pepper
(to taste) hot oil
Season chicken with salt and pepper. Combine flour and red pepper; set
aside. Combine egg and milk; dip chicken in egg mixture;then dredge in
flour mixture, coating well. Heat 1 inch of oil in a skillet; place chicken
in skillet. Cover and cook over med. heat about 30 mins. or until golden
brown; turn occasionally. Drain on paper towels. makes 4 servings shared
by: Perry Parsons 5/24/93
Do Ahead Chicken Casserole
Categories: Chicken, Casserole
Yield: 4 servings
2 c Cooked, diced chicken 1/2 c Mayo
1 c (or small can) sliced olives 1 c Sour cream
4 oz Can sliced mushrooms 12 sl Thin white bread, trimmed
1/2 c Chopped onions, sauted -and cubed
Mix all ingredients together, place in 9x13 pan. Refrigerate overnight.
Bake at 300 for an hour. Serves 4 to 6.
Down on the Farm Fried Chicken
Categories: Chicken
Yield: 4 servings
1 2 1/2 pound spring chicken Pepper
Milk Flour
Salt 1/4 c Water
Directions: Cut chicken into desired pieces. Dip in milk; lay pieces on a
tray to drain. Sprinkle with salt and pepper. Roll in flour that has been
seasoned with salt and pepper. Dust off excess flour.
Heat 1/4-inch melted shortening in a heavy iron skillet. Place floured
chicken in hot shortening cover and pan-fry until chicken is brown on one
side. Remove lid and turn pieces over. Continue frying until brown.
A few minutes before removing from pan, add 1/4 cup of hot water. Replace
lid immediately, and leavae on until bubbling stops. Remove lid and fry
until all the water is cooked out and crust becomes crisp.
Country Gravy: Use the same skillet fdor gravy that was used for frying the
chicken.
Pour off all but 1 Tablespoon of the shortening. Use the drippings and
crunchy bits; this is what makes country gravy extra tasty. Blend 1
Tablespoon flour into the shortening and drippings. Add 2 cups milk
gradually, stirring constantly. Bring to a boil and continue cooking 3 to
5 minutes until thae gravy is glossy and the desired thickness. Add a
pinch of pepper and enough salt to suit your taste.
Drunken Chicken
Categories: Chicken
Yield: 6 servings
1 c Dry sherry 1 ds White pepper
1/3 c Chicken broth 1 Frying chicken (about 3
3 tb Soy sauce -lbs.)
1 ts Fresh ginger,minced 4 sl Fresh ginger
1 ts Sugar
Combine sherry, chicken broth, soy sauce, minced ginger, sugar and white
pepper in a bowl; set aside. Place chicken and ginger slices in a large
pot. Add enough water to cover chicken. Bring to a boil, reduce heat, cover
and simmer, turning chicken occasionally, for about 40 minutes or until
meat near thighbone is no longer pink when slashed. Remove chicken and let
cool to room temperature. Remove and discard chicken skin, if desired.
Hand-shred chicken and place in a large bowl. Add marinade; stir to coat.
Cover and refrigerate overnight; serve cold.
Dumplings Iv
Categories: Chicken
Yield: 6 servings
2 c Flour 1 ts Salt
4 ts Baking-powder Milk
2 tb Shortening
Sift flour, measure, and sift with salt and baking-powder. Cut in
shortening with 2 spatulas. Add milk until a thick drop batter is
obtained. Drop by teaspoonfuls into boiling broth. Cover. Boil 12 minutes.
Serve at once.
Dumplings
Categories: Chicken, 1941
Yield: 6 servings
2 c Flour 1 ts Salt
4 ts Baking-powder Milk
2 tb Shortening
Sift flour, measure, and sift with salt and baking-powder. Cut in
shortening with 2 spatulas. Add milk until a thick drop batter is
obtained. Drop by teaspoonfuls into boiling broth. Cover. Boil 12 minutes.
Serve at once.
Easy Bar-B-Que Chicken Casserole
Categories: Casserole, Chicken
Yield: 4 servings
1 cn Pork and beans(16oz) 2 ts Onion,instant minced
4 Chicken pieces 1/4 ts Soy sauce
1/4 c Catsup 1/4 c Brown sugar
2 tb Peach preserves
1. Place beans in a 2-quart casserole; top with casserole. 2. Mix together
remaining ingredients; pour over chicken and beans. 3. Cover and bake in
preheated 325 deg.F. oven for 1 3/4 hours.
Easy Chicken and Rice
Categories: Poultry, Rice, Chicken
Yield: 6 servings
1 c Converted rice -vegetables (16 oz)
1 cn Condensed cream of chicken 4 Skinless, boneless chicken
-soup (10 3/4 oz) -breast halves
1/3 c Dry sherry 8 Drops Worcestershire sauce
2/3 c Water Paprika
1 Pkge frozen Italian-style
In a large skillet, combine the rice, soup, sherry, water, and frozen
vegetables; mix well. Heat to boiling, stirring. Remove from the heat.
Arrange the chicken breasts on top of the rice mixture. Sprinkle each
chicken with a couple drops of Worcestershire sauce. Spread with the back
of a spoon. Sprinkle with paprika. Heat to boiling, reduce heat to
medium, cover, and simmer for 15 minutes. Remove cover and stir the rice
around ans under the chicken. Reduce the heat to low. Continue cooking,
covered, an additional 15 to 20 minutes, or until the rice is tender.
Serves four.
Easy Chicken and Dressing
Categories: Chicken
Yield: 4 servings
1 Chicken Broth
1/2 cn Water 1 cn Cream of celery soup
1 cn Cream of chicken soup 1 Pepperidge Farm corn bread
1/2 c Melted butter or chicken Stuffing
Contributed to the echo by: Pat Knox Easy Chicken and Dressing Debone
chicken, cut into bite-size pieces. Mix with soups and water. Put in a 9x13
inch baking dish. Sprinkle bread stuffing over this mixture. Pour broth or
butter over it. Bake for 30 minutes at 350 degrees or until stuffing is
brown.
Easy Chicken Florentine
Categories: Chicken, Casserole
Yield: 2 servings
1 1/3 c Frozen spinach 1/8 ts Nutmeg
2 Boneless, skinless chicken 1 ds Salt
-breasts, cut into 1/2 inch 1 ds Pepper
-cubes 1 ts Corn starch
1/3 c Nonfat yogurt
The other day, hubby had requested chicken for dinner. It was still
slightly frozen (boneless chicken breasts) by the time it came to fix
dinner. Well, I wanted to do something interesting but relatively low,
cal, so I threw this together, and while it might not be real chicken
florentine, it was yummy.
Preheat the oven to 350 degrees. Lay the frozen spinach evenly across the
bottom of a small casserole dish. Mix the yogurt, nutmeg, salt, pepper,
and cornstarch thoroughly, then add chicken and mix well. Lay the chicken
mixture on top of the spinach, spreading as evenly as possible, and
covering as much of the spinach as you can. Cover the casserole dish and
bake for 40 minutes. Serves 2.
Easy Harvest Drumsticks
Categories: Chicken
Yield: 6 servings
3 sl Lean Bacon 2 Med. Tomatoes, chopped
2 Med. Onions, thinly sliced 2 Med. Zucchini, thinly sliced
-(1 1/2 cups) 2 tb Lemon Juice
2 Med. Potatoes, peeled and 1 tb Fresh Marjoram or Dill
-thinly sliced 1/4 c Chopped Parsley
2 lb Chicken Drumsticks Salt and Pepper to taste
Ina a shallow 2 1/2 to 3 quart microwave safe utensil, arrange bacon
between sheets of paper towel. Microwave at high (100%) 4 minutes or until
crisp. Remove bacon, drain on paper towels and set aside for garnishing.
Arrange onions and potatoes over bottom of utensil; cover with plastic wrap
and microwave at high 8 minutes. Stir well. Arrange drumsticks, with
meatier portions to ouside, on top of vegetables. Add remaining ingredients
except salt and parsley. Cover with wax paper and microwave at high 5
minutes, then at medium high (70% power) 14 minutes per pound of
drumsticks, stirring several times. Let stand 15 minutes and check for
doneness; juices should run clear when pierced with a fork. Add salt to
taste. To serve, garnish with crumbled bacon and parsley.
Egyptian Kebabs
Categories: Chicken, Barbecue
Yield: 6 servings
2 Whole chicken 1/2 ts Curry powder
-breasts--skinned and boned 1/8 ts Ground cardamom
1 tb Yogurt 1 ts Lemon juice
1/4 ts Salt 1 ts Vinegar
1/4 ts Tumeric 8 Thin onion slices
1/8 ts Dry mustard 4 sm Tomatos--halved
Cut each chicken into 16 squares. Combine with the yogurt, salt, tumeric,
mustard, curry powder, cardamom, lemon juice and vinegar and let stand for
1/2 hour. Thread on skewers 2 chicken pieces, 1 slie of onion, 2 chicken
pieces, 1/2 tomato. Repeat till all ingredients are used. Cook slowly,
turning occasionally and brushing with the marinade, over hot coals OR
under the broiler till the chicken is tender, about 10 minutes. Transfer to
a hot platter, sprinkle with lemon juice and garnish with fresh tomatos,
green pepper rings and fresh mint or parsley.
Elizabeth Andoh's Gingery Fried Chicken
Categories: Chicken
Yield: 4 servings
1/4 c Soy sauce 1/3 c Cornstarch
1/4 c Sake 1/4 ts Salt
1 1/2 To 2 tsp grated fresh ginger 1/8 ts Sansho (Japanese fragrant
1 Clove garlic, smashed with -pepper) or freshly ground
-flat side of knife Pepper
1 1/2 lb Boneless chicken, cut into Vegetable oil for frying
-1-in. squares 1 Lemon, cut into wedges
1/3 c All purpose flour
1. Combine soy sauce and sake in shallow bowl, then stir in ginger and dd
garlic. Add chicken and toss to coat. Let marinate at room temperature 20
minutes or in refrigerator up to 8 hours.
2. Mix flour, cornstarch, salt, and pepper in second shallow bowl. Coat
chicken, one piece at at time, with flour mixture and shake off excess
flour. Place 24 pieces on plate and let stand 5 minutes.
3. Heat 2 in. oil in heavy pan or deep fryer to 350 degrees. Fry chicken,
4-5 pieces at a time, in oil for less than a minute. Transfer to paper
towels to drain.
4. Reduce heat of oil to 325 degrees. Fry chicken again, 6-7 pieces at a
time, 3-4 minutes. Drain on paper towels. Serve hot or at room
temperature with lemon wedges.
Serves 4 416 calories per serving: 22% protein, 61% fat, 17% carbohydrate;
729 mg sodium.
Empress Chicken Wings
Categories: Chinese, Chicken, Appetizers, Wings
Yield: 4 servings
1 1/2 lb Chicken Wings 1/3 c Cornstarch
3 tb Soy Sauce 2/3 c Water
1 tb Dry Sherry 2 Green Onions And Tops, Cut
1 tb Minced Fresh Ginger Root -Diagonally Into Thin Slices
1 Clove Garlic, Minced 1 ts Slivered Fresh Ginger Root
2 tb Vegetable Oil
Disjoint the chicken wings; discard tips (or save for stock). Combine soy
sauce, sherry, minced ginger and garlic in a large bowl; stir in chicken.
Cover and refrigerate for 1 hour, stirring occasionally. Remove chicken;
reserve marinade. Heat oil in large skillet over medium heat. Lightly
coat chicken pieces with cornstarch; add to skillet and brown slowly on all
sides. Remove chicken; drain off fat. Stir water and reserved marinade
into same skillet. Add chicken; sprinkle green onions and slivered ginger
evenly over chicken. Cover and simmer for 5 minutes, or until chicken is
tender.
Evil Jungle Prince with Chicken (Or With Mixed Vegetables)
Categories: Chicken
Yield: 3 servings
1/2 lb Boneless chicken breast (or 1/2 c Coconut milk
-1/2 lb mixed vegetables, 1/2 ts Salt
-see note below) 1 To 4 T fish sauce, based on
2 To 6 small red chile peppers -personal taste (omit for
1/2 Stalk fresh lemon grass -veggie version)
2 Kaffir lime leaves 10 To 15 basil leaves
2 tb Oil 1 c Chopped cabbage
Thinly cut chicken into 2-inch strips. (If doing veggie version, cut
vegetables into thin strips.) Grind together red chili peppers, lemon
grass, and kaffir lime leaves in a food processor or pound in a mortar.
Heat oil to medium-high and saute pepper mixture for 3 minutes. Stir in
coconut milk and cook for 2 minutes. Add chicken (or vegetables) and cook
for 5 minutes or until cooked (same time for veggies). Reduce heat to
medium-low. Stir in fish sauce (if using), salt, and basil. Serve on a bed
of chopped cabbage. Makes 3 to 4 servings.
Note: For mixed vegetables, choose from among bell peppers, string beans,
water chestnuts, tomatoes (small cherry tomatoes are best), bamboo shoots,
miniature corn, asparagus, cucumbers, zucchini, Japanese eggplant, and
mushrooms. I particularly like string beans or asparagus, a few cherry
tomatoes, shredded (rather than sliced) bamboo shoots, miniature corn, and
some straw mushrooms or slender (Japanese) eggplant.
Exner Chicken
Categories: Chicken
Yield: 6 servings
1 Cut up chicken or such -chicken
-pieces as you prefer (I 4 sl Canned peaches for each
-used breasts) -piece of chicken
2 ts Honey for each piece of
Well, I never really made a recipe (formal type) out of it but I guess I
could try.
(plus whatever juice is on the spoon as you catch the slices) Butter - or
butter substitute
Lay pieces of chicken in single layer in pan. Top with honey, then peaches
and their juice. Dot with about 1 tsp of butter per piece or sprinkle
liberally with butter substitute (which I used). Cover pan and bake at 350
F for about 20 minutes. Uncover and cook until chicken takes on a slightly
brown color.
Hope this is what you want. It is extremely simple, but really turned out
a lot better than I expected. As a matter of fact, to me, it really was
very good.
Exner Chicken Revised #1
Categories: Chicken, Poultry
Yield: 6 servings
3 Whole chicken breasts (about -or mashed
-2 1/2 lbs) 2 1/2 tb Finely grated ginger root
1 1/2 tb Apple cider vinegar -(do not use powdered)
3 tb Honey (I used a local 1/8 To 1/4 tsp cayenne pepper (I
-wildflower honey so try a -liked it with 1/4 tsp)
-strong one) 1 1/2 ts Salt
6 Samll garlic cloves, minced
freshly ground black pepper to taste About 3 cups thawed frozen or peeled
fresh peaches, drained - reserve juices (use peaches canned in fruit juice
(NOT SYRUP) if you absolutely have to but fresh or frozen is better) 1 2
Tbsp vegetable oil 2 Tbsp snipped fresh chives or tops of green onions
Sifted cornstarch for dredging 2 Tbsp finely chopped Italian parsley
Flatten chicken breasts that have been skinned, boned and halved in a
gallon sized Zip-lock bag until about 1/8" to 1/4" thick (cuts down on
spatters that way and you will need it for the marinade) by whacking them
with a wooden rolling pin (do not use a meat mallet unless you only use the
flat side...don't want to poke any holes in the bag). In a small bowl,
combine apple cider vinegar, honey , mashed or minced garlic cloves,
gingerroot, cayenne, salt, freshly ground black pepper and chopped chives
or green onion tops. You may need to zap it in the microwave to let it mix
well as the honey will be hard to stir in. Pour marinade into the Zip-lock
bag that contains the flattened chicken breasts and close the bag securely.
Turn and squish the bag to coat all sides of the chicken. Let set in this
marinade in the refrigerator for up to 2 hours. Let chicken sit at room
temperature to warm up a little for about ten minutes while you are
assembling the cooking instruments.
Sprinkle the sifted cornstarch onto a plate and set aside. Heat just enough
vegetable oil in a non-stick pan to have a thin layer of oil over a
moderately high heat. One by one, pull the flattened chicken pieces from
marinade and blot lightly on paper toweling to remove most of the marinade.
Dredge lightly in the sifted corn starch until you have all of the chicken
pieces dusted lightly. Saute them a couple of minutes on each side until
just done through. Remove any oil left in pan. Pour the rest of the
marinade in the Zip-lock bag over the chicken in the pan. Pour drained
peaches over the chicken and marinade. Turn heat down to medium, stirring
as this comes to a boil. Watch to see if it needs either some of the
reserved juice from the peaches or a little cornstarch/water mixture to
thicken juices very slightly. (It will depend upon how heavily the chicken
pieces are dredged with cornstarch.) Sprinkle with finely chopped Italian
parsley and serve with juices over rice.
Fabrizio's Poached Chicken with Cucumber Glaze
Categories: Chicken
Yield: 6 servings
2 Chicken breasts 2 tb Parsley
1 c Chicken broth 1 sm Clove chopped garlic
1/2 Sliced sweet onion Cucumber Glaze *
Lightly salt chicken breasts.Put in casserole;cover with onion slices,
parsley and garlic. Pour chicken broth over all. Simmer for 30 to 35
minutes. Remove from broth. Cool.
Cucumber Glaze:
2 Tbs light salad dressing 4 Tbs chopped,peeled cucumber 2 tsp grated
lemon peel 2 tsp lemon juice Salt to taste
Mix well and spread on chilled chicken.
Fake Fried Chicken
Categories: Chicken
Yield: 4 servings
From: BGMB90B 1 c Crumbs;put corn flakes, or
1 Chicken; or breasts, cut up Spices; of your choice - ta
2/3 c Yogurt;plain
Calories per serving: 300 Fat grams per serving: Approx. Cook Time:
1:00 Put enough cereal in the blender to make 1 cup of crumbs. You can use
diet bread or pita but cereal makes a crunchier coating. Put in your
favorite spices and blend or use FP. Take the skin off the chicken and
coat with yougurt. Roll the pieces in crumbs to coat. Put on a cookie
sheet sprayed with Pam. Bake in a 350 degree oven for about one hour. This
recipe has been around for years in one way or another, but it is good, low
calorie and low everything else.
Fake Kentucky Fried Chicken Recipes
Categories: Chicken
Yield: 6 servings
2 pk Good Seasonings Italian or 3 tb Flour
-Mild Italian Salad Dressing 2 ts Salt (that's not too much)
-mix 1/4 c Lemon juice (or vinegar)
Used right from the package. 2 tb Margarine or cooking oil
Keywords: Coleslaw
Begin with about 3 lbs fryer parts. Cut the breast pieces in half. Fries
quickly when the pieces are small.
Make a paste of the following:
Spread this paste evenly over chicken pieces; stack in a bowl; cover and
refrigerate at least two hours or better yet, overnight. About 1 hour
before serving, heat about 1 1/2 pints cooking oil in heavy saucepan (9
inches in diameter, with depth of oil about 3 inches) to a temperature of
425 degrees.
I prefer my Oster Super Cooker--but using an electric deep fryer I would
have the temperature at 400 degrees. Put about 2 cups milk or Club Soda or
beer in a deep, narrow bowl & dip each piece chicken in the liquid, letting
the excess drip off. Dust lightly but evenly in Aunt Jemima Pancake Flour
and put them on a tray for a few minutes without letting them touch each
other. Fry few pieces at a time. Place on a cookie sheet without letting
them touch each other and bake uncovered 350 degrees 30 minutes. Serves
about 6 to 8 people.
I encourage you to experiment with amount of salad dressing mix according
to your own taste preferences. But much of it washes off in milk so 2 pkgs
neededIngredients:
Cracklin Good Gravy Blend till smooth 1 c water & 1/4 cup cornstarch (in
blender). In sauce pan over medium heat combine this with 10-oz can Banquet
Chicken Broth or home made stock, 2 chicken bouillon cubes, two (10-oz ea)
cans Franco American Beef Gravy. Stir until thick & clear. Serve over
chicken, thoroughly heated. Serves 6 nicely. A PINCH of sage to this does
wonders for flavor. Bouillon powder may be substituted for the cubes if you
wish."
To go with the above, we have the following...
"Keen-tucky Coleslaw
Slice enough cabbage, paper thin, that you have 6 cups. Toss lightly with
1/4 cup sugar, 1 cup finely shredded carrots. Sprinkle with 1/2 teaspoon
salt 1/4 teaspoon pepper, & drench it all with 1/2 cup milk. Cover &
refrigerate it about 15 minutes. Meanwhile combine 1 cup mayonnaise (NOT
salad dressing), 1/2 cup dairy buttermilk, 1/2 teaspoon celery seed, 2 or 3
drops hot pepper sauce, 3 tablespoons dry minced onion. Mix well with
cabbage mixture. Refrigerate again at least an hour before serving. Drain
some of the dressing first and serve it separately at the table. The
coleslaw does settle quite a bit during refrigeration. Keeps 24 hours only.
Serves 6 to 8 nicely."
Fast Chicken Fiesta
Categories: Chicken, Rice
Yield: 6 servings
2 1/2 To 3 lb. chicken pieces 3 c Cooked rice
3/4 c Sliced celery 2 tb Butter
Salt 12 oz Can corn w/ peppers
3/4 c Sliced green onions 4 oz Pork sausage
Pepper 2 ts Lemon juice
Season chicken with salt and pepper and brown in butter. Remove and brown
sausage and vegetables. Add remaining ingredients and chicken. Cover and
bake at 350 degrees for 30 to 40 minutes. Makes 6 servings.
Festive Honey-Pecan Chicken
Categories: Chicken
Yield: 6 servings
3/4 c Plain dried bread crumbs 2 tb Lemon juice
8 Thinly sliced chicken 2 ts Minced fresh parsley
-cutlets 1 ts Cornstarch
1/4 c Flour 1/4 ts Grated orange peel
2 Eggs, lightly beaten 1/4 ts Salt
1/4 c Vegetable oil, divided 1/8 ts Pepper
1 1/2 oz Pecan halves 1 sm Orange, cut crosswise into
1 c Canned chicken broth -thin slices
1/2 c Honey
On sheet of waxed paper or a paper plate, spread bread crumbs. Sprinkle
cutlets evenly with flour. Dip each cutlet into beaten egg, then into
crumbs. In 12" nonstick skillet, heat 2 tablespoons oil over medium-high
heat; add half of the chicken and cook, turning once until lightly browned
(3 to 4 minutes on each side). Place chicken on serving platter; keep
warm. Repeat procedure using remaining oil and chicken cutlets. In same
skillet, saute' pecans for 1 to 2 minutes. In bowl, combine remaining
ingredients except orange slices. Add to pecans in skillet, stir
constantly, bring to boil. Reduce heat, simmer until thick (4 to 5
minutes). To server, arrange orange slices with chicken. Top with pecan
mixture.
Fettuccine with Chicken-Pepper Sauce
Categories: Pasta, Chicken, Low-cal
Yield: 4 servings
8 oz Spinach fettuccine -strips
Non stick spray coating 10 3/4 oz Can sodium reduced,condensed
1 1/2 c Broccoli flowerets -cream of chicken or celery
1 Sweet red or green pepper -soup
1 md Onion, chopped 1 ts Dried basil, crushed
1 tb Cooking oil 1/2 c Shredded reduced-fat cheddar
3/4 lb Skinless, boneless chicken -or Swiss cheese
-breast halves, cut into
Cook pasta according to package directions; drain well. Keep warm.
Spray a cold large skillet with non-stick coating. Preheat skillet over
medium heat. Stir-fry broccoli, pepper squares, and onion for 3 to 4
minutes; remove from the skillet. Add oil to the skillet. Add oil to the
skillet. Add the chicken strips; stir-fry for 3 to 4 minutes or till no
longer pink.
Add the condensed soup, basil, and 1/2 cup water to the skillet;mix
thoroughly. Stir in vegetable mixture. Bring to boiling;reduce heat. Add
cheese; cook and stir till cheese is almost melted. Serve over hot pasta.
Makes 4 servings.
472 cal/serving(28% from fat)15 g fat, 61 mg cholesterol, 639 mg sodium
Fiesta Chicken, Low Cal
Categories: Low-cal, Chicken, Tabasco
Yield: 6 servings
8 oz Tomato Sauce 1/2 c Orange Juice
1/2 c Finely Chopped Onion 2 tb Raisins
2 tb Chopped Pimento 1/2 ts Oregano, Crushed
1/2 ts Chili Powder Clove Garlic, Minced
12 oz Chicken Breast Halves * 2 ts Cornstarch
1 tb Water 1/4 c Snipped Parsley
3 c Hot Cooked Rice Tabasco Sauce To Taste
* 12 oz boned skinless chicken breast halves, cut into 1" pieces
~-------------------------------------------------------------------------
In a large skillet combine tomato sauce, orange juice, onion, raisins,
pimiento, oregano, chili pwder, garlic, and hot pepper sauce. Bring to
boiling; reduce heat. Cover and simmer 5 minutes. Stir in chicken; return
to boiling. Cover and simmer 12-15 minutes more or until chicken is tender
and no longer pink. Meanwhile combine cornstarch and water. Stir into
skillet. Cook and stir until thickened and bubbly. Cook and stir 2
minutes more. Toss parsley with rice. Serve chicken mixture over rice.
Fiesta Chicken Roll Ups
Categories: Chicken, Sauces
Yield: 6 servings
3 Whole Chicken Breasts * 8 oz Canned Tomatoes
4 oz Whole Green Chiles, Canned 1/2 c Chicken Broth
1/4 c All-Purpose Flour 2 tb Chili Powder
1/4 c Yellow Cornmeal 2 ts Vinegar
Dash Garlic Powder 3/4 ts Crushed Red Pepper
Dash Red Pepper 1/4 ts Cumin
1 Egg 1/4 ts Oregano
3 tb Milk 1/2 c Milk
1/4 c Cooking Oil 2 tb All-Purpose Flour
3 tb Cooking Oil 1/2 c Shredded Cheddar Cheese
2 tb Chopped Onion 1/4 c Pitted Black Olives
2 Cloves Garlic
* Skinned, halved lengthwise and boned.
~-------------------------------------------------------------------------
Pound meat into 1/8" thickness. Halve three chili peppers lengthwise and
remove any seeds. Place one half of a chili on each chicken piece. Fold
in sides of chicken and roll up as a jelly roll. Secure with wooden
toothpicks. Combine 1/4 flour, cornmeal, garlic powder, red pepper and 1/4
t salt and set aside. Beat together egg and 3 T milk. Roll each chicken
roll in flour mixture, dip in egg mixture and then again in flour mixture.
In a skillet, heat 1/4 c oil. Cook chicken in hot oil for 10-15 minutes,
browning on all sides. Transfer chicken to a 12" X 17-1/2" baking dish.
Bake in 400F oven until tender, approximately 15 minutes. Prepare the
sauce while chicken is in oven. In a 2 quart saucepan, heat 3 T oil. Add
onion, garlic and cook until tender, about 5 minutes. Stir in the
undrained tomatos, chicken broth, chili powder, vinegar, crushed red
pepper, cumin, oregano and 1/4 t salt. Simmer for 20 minutes uncovered.
Transfer chicken to a platter and remove toothpicks. Combine tomato
mixture with 1/2 cup milk and 2 T flour. Thicken for 1-2 minutes. To
serve, pour sauce over rolls, top with cheese and olives.
Florida Chicken
Categories: Chicken
Yield: 4 servings
1 Chicken;cut up 1 c Orange Juice
-or favorite parts 1 cn Cream of Mushroom Soup
1 c Rice
Place the rice in a 9x12" baking pan. Arrainge the chicken parts on the
rice. Pour the Orange Juice over the chicken parts. Smear the cream of
mushroom soup over the chicken. Cover *tightly* with aluminum foil and bake
in a S-L-O-W oven for 2 -3 hours. (200oF in not too low.)
1 cup of liquid to 1 cup of rice is correct. You will end up with firm,
orange flavored rice that is carmalized to a dark brown in the corners of
the pan. Use any cream soup that you like and if you have the oven temp.
low enough, it can cook 4-5 hours and still be great.
Forty Clove Chicken Filice
Categories: Chicken, Garlic
Yield: 1 servings
40 Cloves fresh garlic 1 ts Oregano
1/2 c Dry white wine 2 ts Dry basil
1/4 c Dry vermouth 6 Sprigs minced parsley
1/4 c Olive oil Pinch of crushed red pepper
4 Stalks celery, cut in one-in 1 Lemon
-ch pieces Salt and pepper to taste
Place chicken pieces into shallow baking pan, skin side up. Sprinkle all
ingredients evenly over the top of the chicken. Squeeze juice from the
lemon and pour over the chicken. Cut lemon rind into pieces and arrange
throughout. Cover with foil and bake at 375 for 40 minutes. Remove foil and
bake for an additional 15 minutes.
French Twist New England Boiled Dinner
Categories: Pork, Chicken
Yield: 4 servings
1 lb Head of green cabbage 2 ts Allspice
1 lb Smoked shoulder or butt pork 2 Sprigs fresh thyme; -OR-
4 md Potatoes; peeled 1 ts -Dried thyme
4 lg Carrots; trimmed & scraped 1 Bay leaf
2 Leeks, trimmed & well washed 6 Peppercorns
4 Ribs celery; trimmed & tied Salt to taste
1 Onion* 4 Chicken legs and thighs
2 Whole cloves
*Peel onion but leave stem on, press cloves into onion.
Remove and discard any tough outer leaves on the cabbage, quarter and
remove the core.
In large kettle, combine the pork butt, potatoes, cabbage, carrots, leeks,
celery, onion, allspice, thyme, bay leaf, and peppercorns. Cover with
water, add salt to taste. Cover, bring to a boil, reduce heat and simmer
for 20 minutes. Add the chicken and simmer for 15 minutes more.
From the author: "In my recipe, smoked shoulder or butt of pork is combined
with winter vegetables and chicken. The smoked pork is already cooked,
which greatly reduces boiling time. The chicken legs and thighs go in last
because they cook quickly. Serve guests a little of each ingredient along
with Dijon-style mustard, grated horseradish and cornichons. A mixed green
salad is all you need on the side."
French-Style Chicken Fricassee
Categories: Chicken
Yield: 4 servings
2 Medium(8 to 10 oz. each) 1/2 ts Dried thyme
-Spanish onions 1/4 c Flour
3 lb Chicken,cut into 2 tb Olive oil
-serving pieces and skinned 1 c Chicken stock or broth
1 ts Salt 1 Bay leaf
1/2 ts Ground pepper Chopped fresh parsley
1 lg Clove garlic,minced
Peel onions and slice 1/4" thick.Separate into rings,measuring 6 cups.
Using a mortar and pestle or a cup and the back of a spoon, thoroughly mix
salt, pepper, garlic and thyme. Rub mixture on chicken pieces. Cover
chicken and let stand at room temperature for 30 minutes.
Toss chicken pieces with flour. Heat olive oil in skillet over medium high
heat. Brown chicken, a few pieces at a time, in skillet. Remove and
reserve.
Reduce heat to medium. Pour chicken stock into skillet and with a wooden
spoon or paddle, stir constantly, scraping the bottom of the pan. This is
called deglazing the pan. When pan is deglazed and stock has begun boiling,
remove pan from heat and reserve.
Place 1/3 of the onions on the bottom of a 2 qt. casserole. Top with half
the chicken. Layer chicken with another 1/3 of the onions. Top with chicken
and remaining onions.
Pour reserved chicken stock over chicken and onions in casserole. Add bay
leaf; cover and bake @ 300 degrees for 1 to 1 1/4 hours or until chicken is
tender. Sprinkle with parsley and serve over hot noodles or rice.
Makes 4-6 servings.
Fresh Garden Chicken
Categories: Chicken, Barbecue
Yield: 4 servings
1 Broiler-fryer (2 1/2 to 3 2 tb Lime juice
-lb), quartered or 1/2 c Finely chopped cucumber
Cut up 1/4 c Chopped green bell pepper
Salt and pepper 1 tb Snipped fresh cilantro
1 c Bottled salsa
Rinse chicken and pat dry. To make the chicken quarters lie flat on the
grill, break the wing, hip, and drumstick joints and twist the little
wingtips under the back. Sprinkle lightly with salt and pepper.
Grill the chicken, bone side up, on an uncovered grill directly over medium
coals for 20 minutes. Combine the salsa and lime juice. Turn the chicken
and grill for 15 to 20 minutes until tender and no longer pink. Brush often
with about 1/2 cup of the salsa mixture during the last 10 to 15 minutes.
For the vegetable sauce, combine the remaining salsa mixture, the cucumber,
green pepper, and cilantro in a small saucepan. Bring just to boiling,
then remove from heat. Serve vegetable sauce with the chicken.
Makes 4 servings.
NUTRITION INFORMATION per Serving Calories: 294 Protein: 31 g Fat: 15 g
Cholesterol: 99 mg Sodium: 510 mg Potassium: 425 mg Fiber: 0 g
FRESH GARDEN TURKEY: Use four 4- to 6-ounce turkey breast sirloin steaks
instead of chicken and grill over medium coals for 12 to 15 minutes,
turning once. Brush on salsa during last 5 minutes.
FRESH GARDEN HENS: Use three 1- to 1 1/2-pound Cornish game hens, halved
lengthwise. Grill over medium-hot coals for 45 to 50 minutes, turning
once. Brush on sauce during last 10 to 15 minutes.
Fricassee of Chicken (Low Calorie)
Categories: Chicken, Low-cal, Microwave
Yield: 170 servings
1 lb Boneless, skinless chicken 1/4 c Minced leeks
-breasts, cut 2 tb Chicken stock
Into 1-inch pieces 3 Bay leaves
3 Plum tomatoes, peeled and 1 ts Olive oil
-chopped 2 tb Minced fresh basil
2 Cloves garlic, thinly sliced 1 tb Light cream or milk
Place the chicken in a 9-inch glass pie dish and cover with vented plastic
wrap. Microcook on HIGH until the chicken is cooked through, about 4 1/2
to 5 minutes, stopping to stir midway. Remove the chicken with a slotted
spoon and drain off any liquid. Combine the tomatoes, garlic, leeks, stock,
bay leaves, and oil in the same dish. Cover with vented plastic wrap and
microcook on HIGH for 2 to 2 1/2 minutes, stirring once midway.
Immediately stir in the basil and cream or milk and let stand for about 4
minutes. Remove the bay leaves and serve hot in shallow bowls.
NOTE: At this the sauce (everything but the chicken and bay leaves) can be
whirled for a few seconds in a blender before being poured over the
chicken. This isn't necessary, but it does make a more attractive, blended
sauce.
Makes four servings of 170 calories each.
Fricasseed Chicken
Categories: Chicken, Text, 1941
Yield: 6 servings
Cut chicken in pieces. Rub with salt and pepper. Brown in hot fat. Add 2
cups water. Cover. Simmer slowly until chicken is tender. Remove chicken.
Thicken broth with a little flour. Cook until smooth. Serve with chicken.
If desired, bay leaf and celery seed may be added to give variety in
flavor. 6 servings.
Fried Chicken
Categories: Chicken
Yield: 4 servings
2 1/2 lb Chicken thighs 1/2 ts Paprika
5 tb Butter or margarine 1/2 ts Salt
1 c Round buttery crackers 1/4 ts Rosemary, crushed
1. Finely crush round buttery crackers. Remove skin and cut away any excess
fat from chicken thighs._
2. Place butter or margarine in pie plate; cover with waxed paper. Cook at
high (100%) 1 to 1 1/2 minutes until butter melts. On waxed paper, mix
crumbs, paprika, salt, and rosemary._
3. Dip chicken thighs in butter or margarine; then coat with cracker-crumb
mixture. Arrange coated chicken thighs on rack in 12x8" baking dish; cover
dish with waxed paper. Cook at high 9 minutes. Remove waxed paper and
rotate dish a half turn. Cook at high 5-7 minutes longer until thighs are
tender. Let thighs stand 5 minutes before serving.
Fried Chicken with Cream Gravy
Categories: Chicken
Yield: 6 servings
1/3 c Plus 2 tbsp corn or peanut 2 tb Milk
-oil 3/4 c Bread crumbs
2 tb Lemon juice 2 tb Butter or margarine
1/4 ts Salt 1 1/2 c Milk
Freshly ground pepper 1/2 c Light cream or half-and-half
1 Chicken (3 lbs), cut up 1/4 ts Paprika
1/2 c Plus 1/3 cup flour 1/4 ts Cayenne pepper
2 Eggs
1. In a small bowl, combine 1/3 cup oil, lemon juice, salt and pepper.
Place chicken pieces in a shallow baking dish and pour marinade mixture
over. Cover and marinade for 30 to 60 minutes.
2. Dry chicken pieces on paper towels. Place 1/2 cup flour in a plastic or
paper bag. In a small bowl, combine eggs and milk; place bread crumbs in a
shallow bowl. Put several pieces of chicken in the bag and shake to coat
thoroughly. Dip in egg mixture then roll in bread crumbs.
3. In a large frying pan, heat remaining oil and the butter over medium
heat. Add chicken pieces and cook, turning frequently, until browned all
over, 20 to 25 minutes. Remove and drain on paper towels.
4. Whisk remaining 1/3 cup flour into frying pan. Reduce heat to low and
cook, stirring, 3 minutes. Whisk in milk and cream. Season with paprika,
cayenne, and additional salt and pepper to taste.
Prep: 15 minutes Marinate:1 hour Serves:4
Fruit-Glazed Chicken
Categories: Chicken
Yield: 6 servings
1 c Finely chopped onion -grnules
1 Clove garlic, minced 1 ts Ground ginger
1 cn (20 oz) crushed pineapple, 1 ts Salt
-drained 1 ds Ground red (cayenne) pepper
1/2 c Dark molasses 2 Broiler-fryer chickens (2
2 tb Prepared mustard -1/2 to 3 lbs ea), cut up
2 ts Grated lemon zest 4 Bananas
2 ts Instant chicken broth
Makes 6 to 8 servings
1. Saute onion and garlic in butter in large skillet over medium-high heat
until soft, about 5 minutes. Stir in remaining ingredients except chicken
and bananas. Heat to boiling; reduce heat. Simmer, uncovered, stirring
occasionally, 10 minutes. Cool to room temperature.
2. Arrange chicken pieces in single layer in shallow baking pan. Pour
sauce over chicken. Refrigerate, covered, 1 hour.
3. Heat oven to 375 F. Bake chicken, basting every 10 to 15 minutes with
sauce, until almost tender, about 1 hour. Peel bananas; cut into
1/2-inch-thick diagonal slices; place between chicken pieces. Bast with
sauce. Bake 10 minutes.* Remove chicken and bananas to wam serving
platter. Degrease sauce; pour over chicken.
*For a darker glaze, place chicken under broiler 2 to 3 minutes.
Cuisine
Fruited Chicken
Categories: Chicken
Yield: 4 servings
2 tb Butter or margarine 2 ts Instant chicken bouillon
2 tb Vegetable oil 1 cn Cherry pie filling(21oz)
3 lb Broiler-fryer chicken,cut up 1 cn Pineapple tidbits(13 1/4oz)
1/2 c Dry red wine 2 1/2 oz Whole mushrooms,drained
Heat oven to 350'. Measure butter and oil into baking dish, 13x9x2 inches.
Heat in oven until butter is melted. Place chicken pieces skin sides up in
baking dish. Bake uncovered 1 hour; drain off fat._
Heat wine and instant bouillon to boiling in 2-quart saucepan. Boil 1
minute. Remove from heat. Stir in remaining ingredients; spoon over
chicken. Cover and bake until bubbly, about 20 minutes._
Gala Chicken Breasts
Categories: Chicken
Yield: 8 servings
1/4 c Mayonnaise 1 1/2 ts Tarragon leaves,crushed
8 Hard-cooked eggs,finely 1 Egg,beaten
-chopped 1/2 ts Salt
4 Chicken 2 tb Butter,melted
-breasts,boned,skinned and 1 1/2 tb Lemon juice,divided
-halved Paprika
2 1/2 tb Freeze-dried chives,divided 2 tb Dijon mustard
In medium bowl, blend mayonnaise, 2 Tbs of the chives, tarragon, salt 1 Tbs
of the lemon juice and mustard. Stir in hard-cooked eggs. Set aside.
Between waxed paper or plastic wrap, use a rolling pin to flatten each
chicken breast half to 1/4" thickness. Brush each breast half with beaten
egg. Spread with about 1/4 cup reserved egg salad mixture.
Starting at narrowest edge, carefully roll up each filled breast, turning
side edges under.
Place filled breasts seam-side down in greased 13 x 9 x 2" baking dish. Mix
melted butter with remaining chives and lemon juice and brush on chicken.
Bake in preheated 350 degree oven for 30 to 35 minutes, until chicken is
done. Sprinkle with paprika.
Makes 8 servings.
Garden Chicken
Categories: Chicken
Yield: 6 servings
4 Chicken breast halves, -chopped
-skinless, boneless 1/3 c Watercress or arugula leaves
2 Garlic cloves,minced -(packed)
Juice from 1 lemon 2 tb Basil leaves, fresh,
4 tb Olive-oil, extra virgin -shredded
2 Tomatoes, medium ripe, 1 tb Balsamic vinegar
Salt and freshly ground black pepper
Mix the garlic, lemon juice, and 2 tablespoons of the oil in a glass or
ceramic that dish will hold the chicken in a single layer. Add the chicken
and turn to coat evenly. Marinate, covered, 2 hours in the refrigerator.
Grill or broil chicken, turning frequently, until cooked through and
browned, 15 to 20 minutes (do not burn). Arrange on a warm serving
platter. Toss tomatoes, watercress, and basil with vinegar and remaining
oil. Season to taste with salt and pepper. Spread mixture over the
chicken breasts.
NOTE: Tilefish or monkfish fillets, swordfish steaks, or large sea
scallops can be substituted for the chicken. Cook fish 8 to 10 minutes,
turning once.
Garden Rice Stuffed Chicken Breasts
Categories: Chicken, Rice
Yield: 4 servings
1 10 oz pkg. Green Giant 2 9 oz pkg. Green Giant
-Microwave Garden Gourmet -Harvest Fresh Frozen
-Sherry Wild -Chopped spinach
Rice or Asparagus Pilaf Sauce:
1 tb Slivered almonds 1 c Chicken broth
2 lg Whole chicken 1/2 c Half and half
-breasts,skinned,halved 2 tb Flour
-(about 2 lbs.) 2 ts Dijon mustard
1/8 To 1/4 - tsp. salt 2 oz Swiss cheese,shredded (about
1 ds Paprika -1/2 cup)
Heat oven to 350 degrees. Prepare Garden Gourmet according to package
directions. Stir in almonds. Using a sharp knife, cut 3" slit in the meaty
side of each chicken breast half to form a pocket. Spoon 1/3 cup of cooked
rice mixture into each pocket. Arrange filled chicken breasts in a
ungreased 13 x 9" (3 quart) baking dish. Lightly sprinkle with salt and
paprika. Bake @ 350 degrees for 45 to 50 minutes or until chicken is
tender. In a medium saucepan, combine all sauce ingredients, except cheese.
Using a wire whisk, stir mixture until smooth. Stir in cheese. Cook over
medium heat until sauce is thickened and begins to bubble, stirring
constantly. Keep warm. Just before serving, prepare spinach according to
package directions; drain. Spread cooked spinach in a thin layer on serving
platter. Arrange chicken breasts over spinach layer. Spoon some of sauce
over each stuffed chicken breast. Serve with remaining sauce.
Serves 4.
Garlic Chicken with Vegetables
Categories: Chicken
Yield: 6 servings
2 tb Olive oil 1 lg Carrot,sliced into 1/4"
4 Chicken thighs -rounds
6 sm New potatoes 1/4 lb String beans,cut into 2"
1/2 ts EACH;dried rosemary,oregano -pieces
2 tb EACH;water,minced fresh Salt,pepper
-garlic
Heat oil in a large, no-stick frying pan and brown thighs and potatoes on
all sides for 12 to 15 minutes. Add rosemary, oregano, water and garlic.
Turn ingredients to mix and coat; cover and simmer for 15 minutes, adding a
little water if necessary. Stir in carrots and beans. Salt and pepper
lightly. Cover and continue to simmer until chicken is done, about 15
minutes.
Garlic Chicken Breasts
Categories: Poultry, Chicken, Garlic
Yield: 6 servings
1 sm Head of garlic, unpeeled 4 Chicken breast halves, boned
1/4 c Chopped fresh Italian -but not skinned
-parsley 2 tb Unsalted butter
Salt and pepper 1/4 c Fresh lemon juice
In a small saucepan, place the garlic head in water to cover. Bring to a
boil and drain. Peel the garlic and slice very thinly. In a small bowl
combine the garlic and the parsley. Season with salt and pepper to taste.
Reserve half of the mixture for the sauce. Gently lift the skin of each
chicken breast half to form a small pocket. Stuff each pocket with a
quarter of the remaining garlic mixture. Grill or broil chicken breasts
8-10 minutes on each side or until springy to the touch. Do not overcook.
Heat the butter in a small skillet and add the remaining garlic mixture.
Saute for a few seconds, add lemon juice, and heat through. Place the
chicken on a warmed platter. Spoon the garlic-parsley sauce over the
chicken and serve.
Garlic Lime Chicken
Categories: Chicken
Yield: 4 servings
4 Broiler fryer chicken 1 tb Worcestershire sauce
-breasts, skinned, boned and 2 Cloves garlic,minced
-halved 1/2 ts Dry mustard
1/2 c Soy sauce 1/2 ts Coarsely ground black pepper
1/4 c Fresh lime juice
Mix together soy sauce, lime juice, Worcestershire sauce, garlic and
mustard. Place chicken in a bowl and pour sauce over all. Cover and
marinate in refrigerator for 30 minutes. Remove chicken from marinade.
Sprinkle with black pepper. Spray non-stick fry pan with butter flavored
cooking spray. Heat over medium temperature. Add chicken and cook about 6
minutes on each side or until fork can be inserted in chicken with ease.
Serves 4. Note: Chicken may be grilled. It is also delicious served cold.
Garlic Pepper Chicken Breasts
Categories: Chicken
Yield: 6 servings
1/2 c Plain nonfat yogurt 1/2 ts Garlic powder
1 ts Chicken boullion powder 6 Skinless, boneless chicken
1/2 ts Black pepper -breast halves
Makes 6 servings
In small bowl, whisk together yogurt, boullion, garlic, and pepper. Blend.
Place in a shallow glass dish. Add the chicken breasts, turnign to coat
all sides with marinade. Cover and refrigerate at least 2 hours. Remove
chicken from dish and discard leftover marinade. Grill or broil chicken
until cooked through, approsimately 5-6 minutes per side.
This is great served with wild rice and a green salad. I usually take the
chicken skins off before marinating.
Garlicky Gilroy Chicken Wings
Categories: Chicken, Appetizers, Wings
Yield: 6 servings
2 lb Chicken wings 15 Drops tabasco pepper sauce
3 Heads fresh garlic;separated 1 c Grated parmesan cheese
Into cloves and peeled 1 c Italian style bread crumbs
1 c Plus 1 T. olive oil;divided 1 ts Black pepper
Preheat oven to 375. Disjoint chicken wings, removing tips. Rinse wings;
pat dry. Place garlic, 1 cup oil and pepper sauce in food processor or
blender container; cover and process until smooth. Pour garlic mixture into
small bowl. Combine cheese, bread crumbs and black pepper in shallow dish.
Dip wings into garlic mixture, then roll, one at a time, in crumb mixture
until thoroughly coated. Brush shallow nonstick pan with remaining 1 T.
oil; arrange wings in a single layer. Drizzle remaining garlic mixture over
wings; sprinkle with remaining crumb mixture. Bake 45 to 60 minutes or
until brown and crisp. Garnish as desired. Source: 1st palace winner in the
Great Garlic Recipe Contest.
General Chua's Spicy Hot Chicken
Categories: Chicken, Hot
Yield: 6 servings
1 Chicken Breast 1/2 ts Salt
*MARINADE* 1 ts Cornstarch past
1 tb Soy Sauce 1 Vegetable Oil for blanching
1 ts Cornstarch 3 Dried Red Chili Pods
*SAUCE* *SEASONINGS*
1 tb White Vinegar 1 Green Onion (white part)
1 tb Soy Sauce 1/2 ts Ginger, fresh, minced
1 tb Dry Sherry 1 Garlic Clove, minced
1/2 ts Sugar 2 ts Sesame Oil
Servings: 6
Pound chicken slightly with a mallet to tenderize; then cut into 3/4 by 3/4
inch pieces. Combine marinade ingredients with chicken in the order listed;
set aside. Combine sauce ingredients thoroughly; set aside. To oil-blanch,
set wok over high heat for about 1 minute. Add 2 cups oil and heat to 350
degrees. Add chicken and blanch for 3 or 4 minutes until golden brown.
Remove and drain, reserving oil. To stir-fry, remove all but 2 tablespoons
oil from wok. Reheat, swirling pan to coat sides. Add chili pods and seeds;
stir-fry for about 30 seconds until browned. Return chicken and add
seasonings, stir-frying for another 30 seconds. Pour in sauce and cook
until thickened. To serve, stir in sesame oil. Note: Chili pods are browned
to produce the aroma while the seeds are used to make the dish spicy and
hot. Take care not to burn the seeds or let them get too dark.
General Tao's Chicken - Le Piment Rouge
Categories: Chicken
Yield: 4 servings
10 Chicken Legs, Deboned 2 tb Sugar
2 c Soya Oil 2 tb Soy Sauce
1 tb Ginger Root, Minced 1 1/2 ts Vinegar
2 Scallions, Chopped 2 tb Cornstarch
1 tb Garlic, Minced 1/4 c Chicken Stock
2 tb Dry Chili Pepper 1 ts Sesame Oil
----------------------------------MARINADE----------------------------------
1 Egg White 1 tb Soy Sauce
1 tb Cornstarch
For the best results use skinned deboned legs of capon. Cut the chicken
into pieces no larger than 1 inch square. Prepare marinade by combining egg
white, cornstarch and 1 tablespoon soy sauce in a large bowl. Add chicken
pieces and set aside for two hours. In a deep pot, heat the oil until it
reaches 350 degrees. In a basket, or with a slotted spoon, lower several
marinated chicken pieces into the fat. Fry about one or two minutes or
until the chicken becomes crisp; test for doneness before completing the
batch. Continue until all pieces have been fried. Set oil and cooked
chicken pieces aside. In a wok, on high heat, reheat two tablespoons of the
reserved oil. Add prepared ginger, scallions, garlic and chili peppers.
Stir to prevent burning. Add the fried chicken and stir quickly.Add sugar,
soy sauce, vinegar and cornstarch mixed with chicken stock. Remove from the
heat and stir sesame oil into the sauce. Spoon the mixture on to a hot
platter and serve immediately with steamed rice. Serves 4. Hazel Mah who
owns Le Piment Rouge Windsor (translation: Red Pepper) and Le Piment Rouge
Laurier graciously agreed to share the recipe for the popular dish. This
dish dates back to the Chin Dynasty and is named for General Tao, a
governor of the northern Chinese province of Hunan. According to legend,
the old general ate nothing but poultry and this dish was his favourite.
Geri's Honey Curry Chicken Wings
Categories: Chicken, Appetizers, Wings
Yield: 8 servings
2 lb Chicken wings 1/4 c Prepared mustard
1/2 c Butter 1 ts Salt
1/2 c Honey 1 tb Curry (mild or hot)
Place chicken in shallow baking pan, skin side up. Combine butter, honey,
mustard, salt, & curry powder and mix well. Pour over chicken and bake at
350F for 1 1/4 hour's basting every 15 min's.
Ginger Chicken with Peaches
Categories: Chicken
Yield: 4 servings
2 Whole medium chicken 1 16 oz can peach slices
-breasts(about 1 1/2 1 tb Cornstarch
-lbs.)skinned,boned 1 ts Grated gingerroot
And halve lengthwise 1 8 oz can sliced water
2 tb Margarine or butter -chestnuts,drained
Rinse chicken; pat dry. In a 10" skillet, cook in hot margarine over
medium heat, about 10 minutes or until tender enough to be easily pierced
with a fork, turning once. Remove from skillet; cover to keep warm. Drain
peaches, reserving syrup. Add water to reserved syrup to make 3/4 cup
total; stir in cornstarch and gingerroot. Add to skillet. Cook and stir
until thickened and bubbly. Add peaches and water chestnuts; heat through.
Season to taste with salt and pepper. Spoon over chicken.
Makes 4 servings.
Ginger Mustard Chicken Saute
Categories: Chicken, Sauces, Syd's book
Yield: 2 servings
2 Whole Chicken Breasts * 1/4 ts Fresh Ground Pepper
1/4 c All-Purpose Flour 1 tb Unsalted Butter
1/4 ts Salt
-----------------------------------SAUCE-----------------------------------
3/4 c Chicken Broth 2 ts Grainy Mustard
2 ts Minced Fresh Ginger 4 Minced Scallions
2 ts Dijon Mustard Salt And Pepper To Taste
* Chicken breasts should be skinned, boned and split.
~-------------------------------------------------------------------------
Mix flour, salt and pepper on a plate. Lightly coat chicken with seasoned
flour. Heat butter in a medium skillet over medium heat. Add chicken and
saute, turning once, until cooked through, 8-10 minutes. Remove to a
serving plate and keep warm. Sauce: Pour broth into skillet and increase
heat to boiling and scrape loose browned bits on bottom of pan. Add ginger
and cook,stirring frequently, 2 minutes. Stir in mustards and scallions.
Season with salt and pepper. Spoon sauce over chicken and serve hot.
Gingered Chicken Stir Fry
Categories: Chicken
Yield: 4 servings
1 pk Country Pride Boneless 1 tb Cooking oil
-Chicken Tenders 1/4 lb Snow peas or 1 - 16 oz. pkg.
1 11 oz can mandarin oranges -frozen snow peas
1 ts Grated fresh ginger or 1 1/2 1/4 c Oriental Stir Fry Sauce
-tsp. ground ginger 4 Servings hot cooked rice
Cut Country Pride Chicken Tenders in half. Drain oranges;reserve 1/2 cup
syrup. Cook ginger in hot oil 30 seconds. Add chicken and stir fry about 3
minutes. Add snow peas,reserved syrup and stir fry sauce. Heat to boiling,
stirring.Reduce heat, cover and cook 2 minutes. Top with orange sections.
Serve over rice.
Makes 4 servings.
Gingered Chicken with Apricots
Categories: Chicken
Yield: 4 servings
8 oz Dried apricots 1 tb Chopped stem ginger in syrup
1 1/2 c Apricot juice -or candied ginger (wipe
3 Scallions, finely chopped -clean)
2 c Soft whole wheat bread Salt and pepper to taste
-crumbs 2 2 lb chickens or 1 4 lb
1/2 c Chopped mixed nuts (your -chicken, cleaned
-choice) 2 ts Ground ginger
1 tb Butter, softened 1/3 c Sherry
1 Egg 1 tb Honey
Place the apricots in a bowl, pour juice over, let soak at least 4 hours to
overnight. Drain the aprictos, reserve juice.
Preheat the oven to 325 degrees F.
Combine scallions, bread, 4 of the apricots chopped, nuts, butter, egg,
candied ginger, and salt and pepper.
Wash and dry the chicken(s). Rub the skin with ground giner and season
with salt and pepper. Stuff the bird(s). Place breast-side up in a roasting
pan just slightly larger than chicken(s). Pour shrry over and place in
oven. (Figure 25 minutes per pound for cooking time.) After 15 minutes,
pour the apricot juice over and baste with the surrounding juices. Roast 15
minutes longer, then smeal the bird(s)'s skin with honey and surround them
with the apricots. (If you are cooking a large bird, add apricots about 20
minutes before chicken is cooked.) Baste with the apricot juice and
surrounding juices. For smaller chickens, baste one more time; for larger
one, continue to baste every 15 minutes. When chickens are cooked, remove
to platter and let stand 10 minutes before carving. Serve juices on the
side.
Serves 4
A golden bird the color of Leo, which relates to the warmth and energy of
the incandescent Sun. Serve this glorious dish with boiled new potatoes
and a green salad, and with the apricot juices that surround the chicken in
place of gravy.
Gingered Vegetable-Chicken Soup
Categories: Soups, Chicken
Yield: 2 servings
14 1/2 oz Can chicken broth 1 c Loose-pack frozen mixed
1 tb Dry sherry -vegetables
1/4 ts Ground ginger 1 c Cubed cooked chicken
In a 1 1/2 qt. casserole combine chicken broth, sherry and ginger. Cook,
covered on 100% power for 4-6 minutes or till boiling. Stir in vegetables
and chicken. Cook, covered, on high 3-5 minutes or till vegetables are
crisp-tender and chicken is treated through, stirring once.Makes 2 main
dish servings. (Foe low wattage ovens cook broth mixture 9-11 minutes and
soup 6-8 minutes)
Glazed Apricot Ginger Chicken
Categories: Chicken
Yield: 4 servings
4 Boned,skinless chicken 2 tb Margarine or butter
-breast halves (about 1 Salt and black pepper
-pound total) 1/3 c Apricot or peach preserves
1/4 c Broken walnuts, pecans or 1 tb Vinegar
-almonds 1/4 ts Ground ginger
Rinse chicken and pat dry. In a large skillet, cook chicken and nuts in
margarine over medium heat for 8 to 10 minutes or until chicken is tender,
turning occasionally. Transfer chicken to a serving platter, reserving
juices in skillet. Season chicken breasts, lightly, with salt and black
pepper; keep warm.
For glaze, stir preserves, vinegar and ginger into juices in skillet. Cook
and stir over medium heat for 1 to 2 minutes or until mixture is heated
through. Spoon glaze over chicken breasts.
Makes 4 servings.
Glazed Chicken
Categories: Chicken
Yield: 8 servings
1 sm Jar apricot marmalade -Dressing with honey
1 pk Onion soup mix 2 Chickens, cut into quarters
8 oz Bottle Kraft's Russian -or eighths
Mix first 3 ingredients. Marinate chicken pieces in mixture for a few hours
or overnight. Bake chicken in an oven pan, using all the marinade, @ 350
degrees for 1 hour or until nicely browned. Baste while baking.
Serves 8.
Glover Chicken Casserole
Categories: Chicken, Potatoes, Casserole
Yield: 6 servings
4 Split chicken breasts Mushrooms
1 cn Low-sodium chicken broth 10 Whole garlic Cloves, peeled
1 lg Yellow onion -and smashed slightly
8 sm Red pototoes
Peel and slice potoates into the bottom of a casserole dish. Wash and
slice the mushrooms and add to dish. Slice onions and add to dish. Place
chicken on top of potatoes, mushers and onions. Pour broth over the top.
Season with onion and garlic powder. Bake covered for 40 minutes at 350-375
degrees. Remove cover and bake an additional 20 minutes or so to brown the
chicken.
Golden Chicken and Rice
Categories: Chicken, Rice
Yield: 4 servings
3 lb Broiler fryer chicken,cut up 2 1/4 c Dry instant rice
10 3/4 oz Can condensed cream of 1/2 c Cold water
-mushroom soup 1/3 c Chopped onion
3/4 lb Velveeta Pasteurized Process 2 oz Jar chopped pimento,drained
-Cheese Spread,cubed Paprika
Remove skin and excess fat from chicken. In a 2 quart saucepan, combine
soup and cheese;stir over low heat until cheese is melted. Add rice, water,
onions and pimento; mix well. Spoon into a 13 x 9" baking pan. Place
chicken on top of the rice mixture; cover. Bake @ 350 degrees for 45
minutes. Uncover; sprinkle with paprika. Continue baking 15 minutes or
until chicken is tender.
Makes 4 to 6 servings.
Golden Chicken Spaghetti Casserole
Categories: Casserole, Chicken
Yield: 6 servings
1 c Chopped onion 12 oz Spaghetti, broken up
1 ts Olive oil 2 c Diced cooked chicken
1 lb Canned tomatoes, cut up 12 oz Shredded cheddar cheese
2 c Well-seasoned chicken broth
Saute onion until tender. Add tomato and broth; simmer uncovered until
sauce is reduced to 2 1/2 cups. In greased 3-qt casserole layer half the
spaghetti, all the chicken, half the cheese, then remaining spaghetti. Pour
on sauce; sprinkle with remaining cheese. Bake 40 minutes at 325F. This is
recipe can be adjusted to fit your likes (budget) without hurting it. I
usually use more spaghetti and more tomatoes, and less cheese. It also
freezes well; I divide it into two casseroles.
Golden Low Calorie Chicken
Categories: Chicken
Yield: 4 servings
4 Chicken breasts,about 2 lbs. 1/4 ts Curry powder
2 Oranges Paprika
1 tb Honey Water
1/2 tb Dijon style mustard 1 ts Cornstarch
Remove skin and all visible fat from chicken. Place pieces in a 2 quart
rectangular dish with rib edges toward the center. Remove 1 generous Tbs
orange zest (rind); chop fine. Set oranges aside. Combine zest, honey,
mustard and curry powder. Spread mixture over tops of chicken breasts.
Sprinkle paprika over top and cover, loosely, with waxed paper. Microwave
on high 6 minutes. Remove skin from both oranges. Slice each orange into
four cartwheels. Add orange to chicken; Cover again. Microwave on high 5
minutes. Pouring juices into a 1 cup glass measure; let chicken stand. Add
water to juices to yield 1/2 cup liquid. Blend in cornstarch. Stirring
midway through cooking, microwave on high 1 1/2 minutes or until slightly
thickened. Serve with chicken.
Makes 4 servings.
Golden Mushroom Chicken Thighs
Categories: Chicken, Crockpot
Yield: 6 servings
6 Chicken thighs 1 cn Golden mushroom soup
1. Pull the skin off the thighs. (Not as hard as it sounds, it usually just
peels off.) Rinse in cold water. 2. Put in crockpot. 3. Pour in one can of
golden mushroom soup and 1 can water. 4. Cook on high at least 4 hours or
until chicken falls off bones. 5. Remove bones.
Golden Rosemary Chicken
Categories: Chicken, Barbecue
Yield: 4 servings
1/4 lb Butter or margarine Freshly ground black pepper,
2 tb Fresh lemon juice -to taste
1 ts Dried rosemary leaves 1 Chicken (2 1/2 to 3 pounds),
3/4 ts Salt -quartered
Start fire in grill, placing rack 4 inches above coals (see note). Melt
butter in a 1-quart saucepan over medium-low heat. Remove from heat; stir
in lemon juice, rosemary, salt and pepper; set aside until fire is ready.
Place chicken quarters, skin side down, on hot grill rack; cook, covered
with grill cover, for 15 minutes. Turn chicken over; cook, covered, for 10
to 15 minutes longer, uncovering occasionally to brush with rosemary
mixture. Serve when chicken is golden brown and cooked through.
NOTE: Chicken may be baked in oven. Heat oven to 450F. Arrange the
chicken quarters, skin side up, in a baking or roasting pan; bake for 20
minutes. Brush with rosemary mixture; bake for 10 minutes more until
golden brown and cooked through.
Makes 4 servings.
Gourmet's Chicken Divan
Categories: Chicken
Yield: 2 servings
1 lg Broccoli Head, Cut Into 1/4 3 tb Sherry, Medium Dry
1/4 c Unsalted Butter * Lemon Juice To Taste
5 tb Flour 1/2 c Parmesan Cheese, Grated
2 c Chicken Broth 2 Chicken Breasts **
1/2 c Heavy Cream, Well Chilled
* Butter should be cut into pieces. ** Chicken breasts should be skinned,
boned, cooked and sliced.
~-------------------------------------------------------------------------
In a large saucepan of boiling, salted water, cook the broccoli for 6-8
minutes or until it is just tender. Drain it well and keep warm. In a
heavy saucepan, melt the butter over mod-low heat, add flour and cook roux,
stirring, for 3 minutes. Add the broth, stirring, bring the mixture, and
simmer it, stirring occasionally, for 10 minutes. Reduce heat to low and
cook the mixture, stirring, for 10 minutes. In a bowl, beat the cream until
it holds stiff peaks. Fold the cream, Sherry, and lemon juice into the
sauce. Season with salt and pepper to taste. Arrange broccoli on a
flameproof patter or a 2-qt. gratin dish and pour half the sauce over the
broccoli. Stir 1/4 cup Parmesan into the remaining sauce. Arrange the
chicken on the broccoli, pour the remaining sauce over it, and sprinkle the
mixture with the remaining Parmesan cheese. Broil under a preheated broiler
about 6 inches from the flame for 1 minute or until the sauce is golden and
bubbling.
Grandma Vanicek's Czechoslovakian Liverballs/liver Dumplings
Categories: Chicken
Yield: 1 servings
1 lb Chicken liver 1 1/2 ts Salt
5 sl Bread 1/4 ts Pepper
1 md Onion 3/4 ts Marjoram
Parsley 2 Cloves garlic
1 Egg Garlic powder to taste
6 tb All-purpose flour
These liverballs are cooked in chicken soup.
In food processor, combine: liver, onion, parsley and egg. Process until
smooth. Add salt, pepper, marjoram, flour and bread crumbs. Refrigerate
for two hours til cold and firmish. Cook.
To cook: In boiling chicken broth, drop liver from large tablespoon. When
last ball enters broth, return broth to boil, reduce to simmer, cover pot
and simmer 10 minutes.
SOURCE: This is a Czechoslovakian dish my Grandmother Vanicek taught me
when I was a little girl. It was traditionally served at holiday meals.
Grandma's Chicken Soup
Categories: Soups, Chicken
Yield: 2 servings
1 Cut-up chicken 1 tb Butter
3 Cloves 1 Celery rib, cut in 1/3's
3 Qt. cold water 2 Med. carrots, diced
1 Bay leaf 3 Cloves garlic, minced
2 Med. onions, quartered 2 Med. celery ribs, diced
1/2 ts Thyme 3 Parsley sprigs
2 Carrots, cut in 1/3's 8 Or 10 peppercorns
In stockpot, combine chicken and water, bring to a boil and simmer 1 hour,
skimming foam. Add ingredients on left, cloves, bay leaf and thyme, simmer
2 hours more. Remove chicken, cool. Remove skin and bones; return to
stockpot. Shred meat, set aside. Cook broth another hour. Strain thru
cheesecloth. Skim fat. Meanwhile, in small skillet, melt butter. Add
carrots and celery; saute till tender, about 5 minutes. Add to broth with
chicken. Makes 2 quarts.
Greek Chicken Breasts
Categories: Chicken
Yield: 4 servings
4 Skinless, boneless chicken -tomatoes, seeded and
-breast halves Coarsely chopped
1 tb Olive oil 1/2 ts Dried basil
Freshly ground pepper, to 1/2 ts Dried marjoram
-taste 1/2 c Pitted, sliced black olives
1/2 c Dry red wine 1/4 c Minced fresh parsley
4 Fresh or canned plum
Heat the olive oil in a large skillet over medium heat. Add the chicken
and cook for 5 minutes until golden, turning once. Add more oil if
necessary. Stir in the remaining ingredients except the olives and
parsley. Bring to a boil; reduce the heat to low, cover, and simmer for 20
to 25 minutes or until the chicken is almost cooked through. Uncover and
increase the heat to medium-high. Cook for an additional 5 minutes or
until the liquid is reduced by one-third. Stir in the olives and parsley
and heat through.
Makes 4 servings.
Greek Island Chicken
Categories: Chicken
Yield: 4 servings
2 Chicken -halves
-breasts,halved,skinned 1/2 c Dry white wine
2 tb Olive oil 1/3 c Sliced,pitted ripe olives
1 Onion,chopped 1 Lemon,sliced
3 Cloves garlic,minced 1 1/2 ts Cinnamon
1 Red pepper,cored,seeded,cut 1 ts Honey
-into strips 1/2 ts Pepper
1 c (1 1/2 oz.) dried tomato Salt,chopped parsley
In a large skillet, cook chicken in olive oil over medium heat for about 5
minutes, turning once. Add onion, garlic and red pepper. Cook, stirring
frequently, for 4 minutes until onions are limp. With kitchen shears,
halve tomato pieces and stir in chicken mixture with wine, olives, lemon,
cinnamon, honey and pepper. Cover and simmer for 15 minutes, then remove
cover and continue to cook another 5 minutes or until sauce is slightly
reduced and chicken is tender. Serve over rice or grain.
Garnish with parsley. Serves 4.
Green Tomatillo Chicken
Categories: Chicken
Yield: 4 servings
4 Whole chicken legs w/thighs 1 Garlic clove,pressed/minced
2 tb Salad oil 1/2 c Fresh cilantro leaves
1 lb Fresh tomatillos* Salt
1 Large onion,chopped Pepper
2 Large fresh jalapeno chilies
* - cored and chopped_
1. Remove chicken skin. Pour oil into 10-12" frying pan over medium-high
heat. Add chicken and brown, turning as needed, 8-12 minutes. Add
tomatillos, onion, chilies, and garlic. Cover and simmer, turning chicken
occasionally, until meat is no longer pink at thigh bone (cut to test),
about 30 minutes. With a slotted spoon, transfer chicken to a platter; keep
warm._
2. Boil sauce, uncovered, over high heat until most of the liquid
evaporates, 6-8 minutes. Pour sauce over chicken. Sprinkle with cilantro.
Add salt and pepper to taste.
Grandma Vanicek's Czechoslovakian Liverballs/liver Dumplings
Categories: Chicken
Yield: 1 servings
1 lb Chicken liver 1 1/2 ts Salt
5 sl Bread 1/4 ts Pepper
1 md Onion 3/4 ts Marjoram
Parsley 2 Cloves garlic
1 Egg Garlic powder to taste
6 tb All-purpose flour
These liverballs are cooked in chicken soup.
In food processor, combine: liver, onion, parsley and egg. Process until
smooth. Add salt, pepper, marjoram, flour and bread crumbs. Refrigerate
for two hours til cold and firmish. Cook.
To cook: In boiling chicken broth, drop liver from large tablespoon. When
last ball enters broth, return broth to boil, reduce to simmer, cover pot
and simmer 10 minutes.
SOURCE: This is a Czechoslovakian dish my Grandmother Vanicek taught me
when I was a little girl. It was traditionally served at holiday meals.
Grandma's Chicken Soup
Categories: Soups, Chicken
Yield: 2 servings
1 Cut-up chicken 1 tb Butter
3 Cloves 1 Celery rib, cut in 1/3's
3 Qt. cold water 2 Med. carrots, diced
1 Bay leaf 3 Cloves garlic, minced
2 Med. onions, quartered 2 Med. celery ribs, diced
1/2 ts Thyme 3 Parsley sprigs
2 Carrots, cut in 1/3's 8 Or 10 peppercorns
In stockpot, combine chicken and water, bring to a boil and simmer 1 hour,
skimming foam. Add ingredients on left, cloves, bay leaf and thyme, simmer
2 hours more. Remove chicken, cool. Remove skin and bones; return to
stockpot. Shred meat, set aside. Cook broth another hour. Strain thru
cheesecloth. Skim fat. Meanwhile, in small skillet, melt butter. Add
carrots and celery; saute till tender, about 5 minutes. Add to broth with
chicken. Makes 2 quarts.
Greek Chicken Breasts
Categories: Chicken
Yield: 4 servings
4 Skinless, boneless chicken -tomatoes, seeded and
-breast halves Coarsely chopped
1 tb Olive oil 1/2 ts Dried basil
Freshly ground pepper, to 1/2 ts Dried marjoram
-taste 1/2 c Pitted, sliced black olives
1/2 c Dry red wine 1/4 c Minced fresh parsley
4 Fresh or canned plum
Heat the olive oil in a large skillet over medium heat. Add the chicken
and cook for 5 minutes until golden, turning once. Add more oil if
necessary. Stir in the remaining ingredients except the olives and
parsley. Bring to a boil; reduce the heat to low, cover, and simmer for 20
to 25 minutes or until the chicken is almost cooked through. Uncover and
increase the heat to medium-high. Cook for an additional 5 minutes or
until the liquid is reduced by one-third. Stir in the olives and parsley
and heat through.
Makes 4 servings.
Greek Island Chicken
Categories: Chicken
Yield: 4 servings
2 Chicken -halves
-breasts,halved,skinned 1/2 c Dry white wine
2 tb Olive oil 1/3 c Sliced,pitted ripe olives
1 Onion,chopped 1 Lemon,sliced
3 Cloves garlic,minced 1 1/2 ts Cinnamon
1 Red pepper,cored,seeded,cut 1 ts Honey
-into strips 1/2 ts Pepper
1 c (1 1/2 oz.) dried tomato Salt,chopped parsley
In a large skillet, cook chicken in olive oil over medium heat for about 5
minutes, turning once. Add onion, garlic and red pepper. Cook, stirring
frequently, for 4 minutes until onions are limp. With kitchen shears,
halve tomato pieces and stir in chicken mixture with wine, olives, lemon,
cinnamon, honey and pepper. Cover and simmer for 15 minutes, then remove
cover and continue to cook another 5 minutes or until sauce is slightly
reduced and chicken is tender. Serve over rice or grain.
Garnish with parsley. Serves 4.
Green Tomatillo Chicken
Categories: Chicken
Yield: 4 servings
4 Whole chicken legs w/thighs 1 Garlic clove,pressed/minced
2 tb Salad oil 1/2 c Fresh cilantro leaves
1 lb Fresh tomatillos* Salt
1 Large onion,chopped Pepper
2 Large fresh jalapeno chilies
* - cored and chopped_
1. Remove chicken skin. Pour oil into 10-12" frying pan over medium-high
heat. Add chicken and brown, turning as needed, 8-12 minutes. Add
tomatillos, onion, chilies, and garlic. Cover and simmer, turning chicken
occasionally, until meat is no longer pink at thigh bone (cut to test),
about 30 minutes. With a slotted spoon, transfer chicken to a platter; keep
warm._
2. Boil sauce, uncovered, over high heat until most of the liquid
evaporates, 6-8 minutes. Pour sauce over chicken. Sprinkle with cilantro.
Add salt and pepper to taste.
Grilled Breast of Chicken W/maple Whiskey Glaze
Categories: Poultry, Sauces, Chicken
Yield: 2 servings
1 ts DRIED THYME 3 tb JACK DANIEL'S WHISKEY
2 CHICKEN BREASTS* boned, skin 1 tb VEGETABLE OIL
1/2 c PURE MAPLE SYRUP
*Note: Chicken breasts should be boned, skinned & split. Rub thyme over
both sides of chicken breasts. Combine syrup, whiskey and oil. Marinate
breasts in the refrigerator for several hours. Grill or broil breasts,
basting frequently with marinade for a shiny brown glaze. (Glaze burns
easily, so watch carefully.)
Grilled Chicken Breasts in Raspberry Vinegar Marinade
Categories: Chicken, Marinade
Yield: 6 servings
4 Chicken Breasts Halves 1 ts Grated Lemon Peel
1/2 c Raspberry Or Wine Vinegar 1 Shallot, Finely Chopped
1/4 c Chicken Stock 1/2 ts Dried Tarragon Leaves
2 tb Olive Oil Black Pepper
1 tb Lemon Juice
Remove excess fat from chicken breasts; place them in sealable plastic bag
or non-aluminum bowl. Combine remaining ingredients; pour evenly over
chicken breasts. Seal bag or cover bowl; marinate in refrigerator 4 hours
or overnight. Turn occaisionally. Remove chicken from marinade. Arrange in
one layer in large, shallow microwaveable dish, with thicker parts toward
outer edges. Pierce skin in several places with sharp knife. Cover with
waxed papper. Microwave at high 4 minutes per pound. Turn over and
rearrange part-way through cooking. Transfer immediately to preheated
grill, skin side up, over low heat. Turn often for even grilling. Cook
until tender and juices run clear when chicken is pierced with fork, 10 to
20 minutes.
Grilled Chicken Dijonnais
Categories: Chicken, Marinade
Yield: 6 servings
1/2 c Oil 1 ts Dried Tarragon
1/4 c Fresh Lemon Juice 1/2 ts White Pepper
1/2 ts Ground Pepper 1 c Butter
6 Chicken Breasts Halves 2 tb Strong Dijon Mustard
3 tb Tarragon Vinegar Lemon Slices
Skinned And Boned Parsley
2 tb Dry White Wine
Combine oil, lemon juice and pepper in shallow dish. Swirl chicken in
mixture to coat. Cover with plastic wrap and marinade in frig 30 minutes.
Meanwhile combine vinegar and wine in heavy small sauce pan and boil over
medium high heat until liquid is reduced to about 2 Tablespoons. Remove
from heat and add tarragon and pepper. Whisk in butter on tablespoon at a
time blending thoroughly after each addition. Place over low heat and
continue whisking until sauce has thickened slightly. Whisk in mustard. Set
aside and keep warm. Prepare charcoal grill. Drain chicken well. Grill
three to four minutes on each side. Arrange on heated platter. Garnish with
lemon slices and parsley. Serve warm sauce separately.
Grilled Chicken Breast and Bean Salad
Categories: Chicken, Beans, Salads
Yield: 6 servings
2 tb Well-seasoned mustard - coarsely chopped
- to 3 tablespoons 2 tb Fresh thyme, chopped
4 Chicken breast halves - to 3 tablespoons
- skinned and boned 2 tb Fresh oregano, chopped
1 pk Frozen black-eyed peas - to 3 tablespoons
- 10-ounce package 4 Sun-dried tomato halves
32 oz Canned beans combined - in oil, finely chopped
- kidney, garbanzos, white 3 tb Extra-virgin olive oil
1 Medium-large red onion 3 tb Balsamic vinegar
- finely chopped Black pepper to taste
2 Medium-large ripe tomatoes - freshly ground
Heat broiler or prepare outdoor grill. Spread mustard on one side of
chicken breasts and broil or grill until they begin to brown.
Turn and spread on additional mustard. Cook until done, then cut into
narrow strips and place in serving bowl.
Cook peas according to package directions, not more than 15 minutes.
Drain.
Drain liquid from canned beans and rinse thoroughly. Add to bowl with
black-eyed peas, onion, fresh tomatoes, herbs and dried tomatoes.
Beat oil and vinegar and mix with salad ingredients. Season with pepper
and serve at room temperature. Makes 6 servings.
Grilled Chicken Dijonnaise
Categories: Chicken, Barbecue
Yield: 6 servings
1/4 c Vegetable oil 3 tb Tarragon vinegar
1/4 c Fresh lemon juice 2 tb Dry white wine
1/2 ts Freshly ground pepper 1 ts Dried tarragon
6 Skinless, boneless chicken 4 tb Butter or margarine
-breast halves 2 tb Dijon-style mustard
1. In a shallow dish, combine oil, lemon juice, and pepper. Add chicken and
turn to coat with marinade. Marinate, turning occasionally, for 30 minutes.
2. Meanwhile, combine vinegar, wine, and tarragon in a small nonaluminum
saucepan; boil until reduced to about 2 tablespoons. Reduce heat to low,
add butter and mustard, and stir until butter melts. Set sauce aside; keep
warm.
3. Drain chicken well. Grill or broil over medium heat, turning once, and
basting frequently with mustard sauce, until just cooked through, about 5
minutes a side. Be careful not to overcook chicken. Serves 6.
Prep: 15 minutes Marinate: 30 minutes Cook: 10 minutes
Grilled Chicken Breasts with Tarragon Butter
Categories: Chicken, Poultry, Barbecue
Yield: 4 servings
4 Chicken breasts* 1 tb Tarragon
1/3 c Olive oil Salt and pepper to taste
1/4 c Lemon juice
* Cornish hens may be substituted. Butterfly in half to make sure the bird
is cooked throughout.
Mix oil and lemon in a bowl with tarragon. Marinade chicken for one hour.
Remove and eliminate excess drippings. Cook over medium heat grill. Season
with salt and pepper. Turn chicken often and baste with leftover marinade.
Serves 4.
Grilled Chicken Breasts with Green Grape Sauce
Categories: Chicken, Barbecue
Yield: 2 servings
2 Chicken breasts 1/2 c Grapes; green seedless, hal
1/4 ts Freshly ground black pepper -ved
Sauce: 1 tb Sherry
1 c Green onion; chopped 1 tb Red currant jelly
1/4 c Celery; minced 1/8 ts Thyme
1 Cl Garlic; minced Freshly ground black pepper
1 tb Dry blond roux -to taste
1/2 c Water
Calories per serving: 224 Fat grams per serving: 4.15 Approx. Cook
Time: Cholesterol per serving: 71.7
Preheat the charcoal grill. MAKE THE SAUCE:
In a heavy saucepan cook the green onion with the celery and garlic
over medium heat, stirring, until they have rendered their liquid.
Stir in the roux and cook while stirring for 1 minute more.
Add remaining sauce ingredients and simmer for 20 minutes.
Meanwhile, rub the chicken breats with the 1/4 teaspoon pepper.
Grill the chicken over charcoal for approximately 12 minutes, turning
once. TO SERVE:
Serve each person one chicken breast with the Green Grape Sauce spooned
over.
Grilled Citrus Chicken
Categories: Chicken, Barbecue
Yield: 8 servings
2 Limes 2 tb Basil
1 Lemon 1 ts Thyme
1 Orange Salt & pepper
1/2 c Of water 1/4 c Avocado oil (any will do)
1 tb Or more sugar 2 lb Chicken breast
1 ts Garlic powder
Place the chicken in a non-metallic container, I use a gallon size ziplock
bag.
Cut the limes, lemon, and orange into large chunks. Place them in a blender
with the rest of the ingredients. Process until smooth, about 1 minute.
Pour on chicken and marinate for 1-2 days.
Place on grill or bake in oven until done.
Makes 8 servings
Grilled Ginger Chicken
Categories: Chicken, Barbecue
Yield: 6 servings
5 lb Chicken legs 2 tb Worcestershire sauce
2 To 3 cloves garlic, chopped 1/4 c Rum
-or pressed 1 tb Brown sugar
2 ts Salt 1/2 Inch piece fresh ginger
4 tb Freshly squeezed lime juice -root, finely chopped
-(about 3 limes) 1/4 c Vegetable oil
Rinse the chicken and dry with paper towels. Rub the chicken with the
garlic and salt; place in a non-metallic dish or a heavy plastic bag.
Combine the remaining ingredients and add to the chicken. Marinate in a
cool place for at least one hour or refrigerate for up to two days.
Prepare the grill. When the coals are medium hot, drain the chicken and
cook over the coals, turning after 10 minutes and basting them frequently
with the marinade, for a total of 30 minutes, or until they are golden
brown. If the chicken is browning too quickly, move to a cooler part of
the grill.
Serve hot or at room temperature.
Serves six.
Grilled Hawaiian Chicken
Categories: Chicken, Poultry, Barbecue, Hawaiian
Yield: 4 servings
1/4 c Unsweetened orange juice 2 tb Chopped red bell pepper
2 tb Unsweetened pineapple juice 1 Jalapeno pepper, seeded and
1 ts Minced cilantro leaves -chopped
1/4 ts Salt 2 tb Minced cilantro leaves
4 (4 oz) chicken breast 1 1/2 ts White wine vinegar
-halves, skinned 1 ts Unsweetened orange juice
3/4 c Finely chopped pineapple 1/2 ts Pepper
Serves 4
Pineapple leaves
Combine first 4 ingredients in a shallow dish; mix well. Add chicken,
turning to coat. Cover and refrigerate chicken for several hours, turning
occasionally.
Combine pineapple, bell pepper, jalapeno, cilantro, vinegar, and orange
juice in a small bowl; mix well. Let mixture stand at room temperature for
2 hours.
Remove chicken from dish, reserving marinade. Sprinkle chicken with pepper.
Grill chicken 4 to 5 inches from coals 15 minutes or until done. Turning
and basting frequently with reserved marinade.
To serve, top each breast with 3 tablespoons pineapple mixture. Garnish
with pineapple leaves.
Grilled Japanese Chicken
Categories: Chicken, Marinade
Yield: 6 servings
4 lg Chicken breasts 2 ts Vinegar
1/2 c Packed brown sugar 1 ts Ground ginger
1/2 c Water 1 Clove garlic,minced
1/2 c Soy sauce 1 cn Pineapple or 1 fresh
1/2 c Cooking sherry -pineapple (preferred)
2 tb Cooling oil
Bone chicken breasts and cut in 12 pieces. Place on bottom of a flat dish.
Mix sugar, water, soy sauce, cooking sherry, oil, vinegar, garlic and
ginger in a bowl for marinade. Pour marinade over chicken. Let sit at
least one hour. Drain and reserve marinade. Prepare fresh pineapple into
spears or drain canned pineapple chunks and string in sticks. Grill chicken
on medium coals for 25 to 30 minutes, turning and basting often with
reserved marinade.
You may bake chicken in oven on 400 degrees. Baste often until browned
lightly, about 30 minutes or until tender. Grill pineapple about last 10
minutes, basting with marinade. Serve pineapple with chicken over rice or
potatoes.
Grilled Lime Chicken
Categories: Chicken, Barbecue, Low-cal, Fresh herbs
Yield: 6 servings
1/4 c Chopped Fresh Parsley 2 tb Lime Juice
1/2 ts Freshly Ground Pepper 1 c Dry White Wine (Or Chablis)
1/2 ts Grated Lime Rind 6 x Chicken Breast Halves *
* 6 (4 oz each) skinned, boned chicken breast halves.
~-------------------------------------------------------------------------
Combine all ingredients except chicken in a shallow baking dish. Add
chicken, turning to coat. Cover and marinate in refrigerator for 1 day.
Remove chicken from marinade, reserving marinade. Coat grill rack with Pam,
place rack on grill over med-hot coals. Place chicken on rack, and cook 5
minutes on each side or until done, basting with reserved marinade. PER
SERVING: 146 calories, 25.8 g protein, 2.9 g fat, 2.4 g carbohydrates 70 g
cholesterol, 1.2 mg iron, 64 mg sodium, 21 mg calcium.
Grilled Sesame Chicken Breasts
Categories: Chicken
Yield: 4 servings
1/2 c Unsweetened white grape 2 tb Vegetable oil
-juice 1/4 ts Garlic powder
1/4 c Reduced-sodium soy sauce 1/4 ts Ground ginger
1/4 c Dry white wine 1 lb Boneless chicken breast
1 tb Sesame seeds -halves, skinned
Combine first 7 ingredients in a shallow dish and mix well. Add the
chicken, turning to coat; marinate, covered, in refrigerator for at least 2
hours. Prepare the grill. Remove chicken from marinade; reserve marinade.
Grill 4 to 5 inches from medium-hot coals, turning and basting frequently
with marinade, about 15 minutes total.
Makes 4 servings.
Guerrini Chicken Wings
Categories: Chicken, Appetizers, Barbecue, Wings
Yield: 6 servings
2 lb To 3 lb chicken wings 5 tb Soy sauce
1 1/2 ts Salt 4 tb Sugar
7 tb Cornstarch 1 tb Toasted sesame seeds
2 Cloves garlic, minced 2 Green onions, chopped
4 tb Flour Oil for frying
2 Eggs
Mix all ingredients except oil and chicken. Add chicken to mixture and
marinate overnight in the refrigerator, turning occasionally to coat. Deep
fry until golden brown.
Gumbo File
Categories: Chicken, 1941
Yield: 6 servings
1 Three-pound chicken 2 tb Cooking fat
24 Oysters 2 tb Flour
3 Sprigs parsley, minced 1/2 Onion, minced
2 qt Hot water 2 tb File
2 sl Tomato Cayenne, salt, and pepper
Cut chicken in pieces. Wash. Wipe dry. Season highly with salt and
pepper. Brown in hot cooking fat. Remove chicken. Sift flour into hot
fat. Brown. Add onion. Brown slightly. Add tomato. Cook 2 minutes. Add
chicken and hot water. Add a few grains cayenne. Simmer until chicken is
tender. Add oysters and parsley. Simmer 20 minutes. Remove from fire. Add
the file. Serve with boiled or steamed rice.
File is made from tender leaves of the sassafras tree, which have been
dried, pulverized, and bottled tightly.
Hawaiian Chicken
Categories: Chicken
Yield: 6 servings
1 cn Pineapple, sliced 1 tb Soy sauce
1 lg Sweet onion, sliced 3 tb Vegetable oil
3 Chicken breasts, split 1 tb White vinegar
1/2 c Peach preserves 1 Green pepper, sliced
1 1/2 ts Salt
Drain pineapple; set aside. Sprinkle chicken with salt. Brown chicken in
margarine. Cover and cook until chicken is done. Add onions and green
pepper to chicken. Combine preserves, soy sauce, and vinegar. Pour over
chicken and cook about three minutes, turning chicken to glaze. Remove
chicken to platter and add pineapple to sauce. Heat thoroughly; spoon over
chicken.
Hawaiian Pineapple Chicken
Categories: Chicken
Yield: 6 servings
3 tb Vegetable oil 1/2 c Macadamia nuts, chopped
2 c Cooked, boned chicken cut 1/2 ts Sugar
-into small chunks 1/2 c Chicken stock
1/2 c Celery, diced 1 c Fresh pineapple, cut in
1/2 c Scallions, finely sliced -chunks
2 tb Soy sauce
Heat oil in wok, or skillet, and saute chicken, scallions and celery for 3
minutes. Stir in soy sauce, nuts and chicken stock. Cover and simmer for
5 minutes. Add pineapple and simmer another 3 minutes. **If macadamia nuts
are not available, use brazil nuts.
Hawaiian Stuffed Chicken Breasts
Categories: Chicken, Hawaiian
Yield: 4 servings
2/3 c Hot water 1 Green pepper,med,chopped**
2 tb Margarine 2 tb Brown sugar
2 c Chicken flavor stuffing mix 2 tb Vinegar
1 cn Crushed pineapple in syrup 1/4 ts Ground ginger
4 Chicken breast halves*
* - boneless, pounded 1/4" thick_
** - or 1/2 red pepper and 1/2 green pepper_
1. Heat oven to 400'F._
2. Mix hot water and margarine in bowl. Stir in stuffing mix, pepper, half
the pineapple and syrup._
3. Spoon stuffing evenly over chicken; roll tightly. Secure with
toothpicks. Place in 9" square pan with any remaining stuffing in center._
4. Mix remaining pineapple and syrup, sugar, vinegar and ginger. Spoon over
chicken. Bake 30 minutes or until thoroughly cooked.
Heart Smart Chicken
Categories: Chicken
Yield: 4 servings
1 Cut up broiler-fryer 1/8 ts Pepper
-chicken,skinned 2 Cloves garlic,minced
1 c Uncooked oatmeal 1/3 c Milk
1/3 c Parmesan cheese 1/4 c Margarine,melted
1/2 ts Salt Parsley
1/2 ts Paprika Cherry tomatoes
In blender, place oatmeal, Parmesan cheese, salt, paprika, pepper.
Cover and blend about 1 minute or until thoroughly mixed. Place oatmeal
mixture in shallow dish. In another shallow dish, mix garlic and milk.
Place chicken, one piece at a time, in oatmeal mixture; then dip in milk
mixture and again in oatmeal mixture.
In large shallow baking pan, place chicken and drizzle with margarine. Bake
@ 375 degrees about 1 hour or until fork can be inserted in chicken with
ease. Garnish with parsley and cherry tomatoes.
Serves 4.
Hearty Bistro Chicken
Categories: Chicken
Yield: 4 servings
2 tb Olive oil 1 Envelope onion soup mix*
2 1/2 To 3 pound chicken, cut into 2 c Water
-serving pieces 1/4 c Sherry
1 Pkge frozen corn-on-the-cob 2 tbPrepared country Dijon-style
1 Pkge frozen snap peas (8 -mustard
-ounces) 2 tb All-purpose flour
1 c Frozen sliced carrots 1 c Sour cream
* NOTE: This recipe is from Lipton Soups.
Heat the oil in a 12-inch skillet and brown the chicken over medium-high
heat. Drain. Add the corn, peas and carrots. Blend the soup mix with the
water. Add to the skillet along with the sherry and mustard. Bring to a
boil, then simmer, covered, for 20 minutes.
Remove the chicken and vegetables from the skillet to a serving platter and
keep warm; reserve the liquid. Boil the liquid over high heat for 10
minutes. Remove from the heat and stir in the flour blended with the sour
cream. Return to the heat and bring to a boil; reduce the heat and simmer,
stirring constantly, until the sauce thickens. Pour the sauce over the
chicken and vegetables and serve.
Makes 4 servings.
Helen's Curried Chicken
Categories: Chicken, Curry
Yield: 4 servings
1 md Onion, chopped 1/4 c Margarine
1/2 c Celery 1 tb Medium curry powder
2 tb Flour 14 oz Tomatoes/ ground tomatoes
1 md Green pepper 1 ts Salt
1/4 c Fresh parsley 1 1/2 c Chicken stock *
1/4 ts Pepper 1/3 c Raisins
3 c Cooked chicken
* I use bovril packets
Chop onion, seed & dice pepper, chop celery and dice chicken. Saute onion
& celery in margarine in large shallow pan. Saute until onion is soft,
about 5 minutes. Stir in curry and flour, cook 1 minute. Add tomatoes, and
green pepper, cook stirring often for 5 minutes. Stir in parsley, salt,
pepper & broth. Lower heat and simmer for 10 minutes. covered. Add chicken
and raisins; heat through and serve over cooked rice.
Herb Broiled Chicken and Onion on a Pita
Categories: Chicken
Yield: 8 servings
2 Chickens,about 2 to 3 Salt and Freshly ground
-lbs.each,cut into quarters -black pepper to taste
1 c Olive oil 4 md Onions,sliced
1 c Dry white wine 1 c Pine nuts
1 lg Clove garlic,crushed 8 Herbed Zahter Pitas
1 ts Crumbled dried thyme
Lay the chicken quarters in a large glass or pottery baking dish.
Combine 3/4 cup of the oil, wine, garlic, thyme, salt and pepper in a small
bowl. Blend well and pour over the chicken. Cover and marinate in the
refrigerator, turning the pieces occasionally, for several hours or
overnight.
Preheat the broiler. Remove the chicken from the marinade, reserving the
marinade. Broil, skin side down, 7 to 8" from the heat for about 30
minutes. Turn and brush with the marinade. Broil until tender, 15 to 30
minutes longer.
Meanwhile, heat the remaining oil in a large skillet. Add the onions and
pine nuts. Saute over medium heat until the onions are light yellow and the
pine nuts are golden, about 8 to 10 minutes. Spoon some of the onions and
nut mixture on the tops of the pitas. Top each with a broiled chicken
quarter.
Makes 8 servings.
Herb Wings
Categories: Appetizers, Chicken, Wings
Yield: 4 servings
2 1/2 lb Chicken Wings * 2 Cloves Garlic, Chopped
1/4 c Dry White Wine 4 tb Parsley, Minced
1/3 c Olive Oil 1 ts Oregano
2 Lemon Rind, Grated 1 ts Thyme
2 Lemon Juice 1/4 ts Ground Black Pepper
* Chicken wings should have tips removed and be cut in half at the joint.
~------------------------------------------------------------------------
Mix all ingredients in a plastic bagand knead occasionally for 2 hours.
Cook on a grill or under a broiler, cooking for 10 minutes on one side,
then turning and basting with marinade. Continue to cook for 10 minutes or
until done. Serve immediately or refrigerate until needed.
Herbed Chicken and Peas
Categories: Chicken, Microwave
Yield: 6 servings
4 sl Bacon 1/2 ts Dried basil, crushed
1 Broiler-fryer, cut up (2 1/2 1/2 ts Dried thyme, crushed
-to 3 Lb) 1/4 ts Salt
1/2 c Onion, chopped (medium 1 pk Frozen peas (10 oz)
-onion) 2 md Tomatoes, cut into wedges
1 Clove garlic, minced 2 tb Fresh parsley, snipped
2 tb Dry white wine
Hot cooked brown or white rice (Optional)
In a 12x7 1/2x2-inch microwave baking dish arrange bacon. Cover with paper
towels Micro-cook on High for 4 to 6 minutes until crisp. Remove, drain on
more paper towels. Crumble; set aside. Rinse chicken and pat dry. In the
same baking dish arrange the chicken, skin side down, with the meaty
portions toward the edges of the dish. Cover with waxed paper and cook on
High for 5 minutes. Combine onion, garlic, wine, basil, thyme, and salt.
Drain juices from chicken. Give dish a half- turn. Turn chicken pieces
skin side up, and rearrange with cooked portions toward the center. Pour
onion mixture over the chicken. cover with waxed paper and cook on High for
5 minutes. Give dish a half-turn. Add the peas. Cook, covered, on High for
5 minutes. Add tomato, parsley, and crumbled bacon. Cook, covered, for 3
to 5 minutes more, or until chicken and peas are done. Serve with rice, if
desired.
Makes 6 servings.
Herbs Lime Grilled Chicken
Categories: Chicken
Yield: 4 servings
1/2 c Lime juice 1 Garlic clove, crushed
1/4 c Vegetable oil 4 Chicken breasts, boned and
2 tb Honey -skinned
1 ts Fresh thyme, chopped
Servings: 4
In a non-metallic medium sized container combine lime juice, oil, honey,
thyme, rosemary and garlic. Whisk together until well blended.
Marinate chicken breasts in lime mixture for 1 to 2 hours. Place on a
lightly greased broiling pan. Cook under broiler 3-4 inches (10 cm) from
element. baste once or twice in the first half of cooking time until
chicken is cooked through. Makes 4 servings.
Honey and Spice Glazed Chicken
Categories: Chicken
Yield: 5 servings
1/2 c Heinz 57 sauce 2 1/2 lb - chicken pieces
1/4 c Honey
Melted butter
Combine 57 sauce and honey. Brush chicken with melted butter, then 57 sauce
mixture. Grill or broil until chicken is cooked, turning and brushing
frequently with sauce mix.
Makes 5 servings.
Honey Baked Chicken
Categories: Chicken, Low-cal
Yield: 6 servings
3 lb Frying Chicken, Skinned Egg, Beaten
3/4 c Shredded Yellow Squash 1/4 c Chopped Pecans
3/4 c Shredded Zucchini 1/4 ts Salt
1/2 c Finely Chopped Onion 1/4 ts Pepper
1/2 c Finely Chopped Celery 3 tb Unsweetened Apple Juice
1 1/4 c Toasted, Breadcrumbs 2 tb Honey
Clove Garlic, Crushed
Discard giblets and neck of chicken (or save for stock.) Rinse chicken
under cold, running water, and pat dry. Set aside. Coat a large nonstick
skillet with Pam; place over med-hi heat until hot. Add yellow squash,
zucchini, onion, celery, and garlic, and saute until tender-crisp. Drain.
Combine vegetable mixture, breadcrumbs, egg, pecans, salt, and pepper in a
med bowl; stir well. Place chicken, breast side up, on a rack in a roasting
pan that has been coated with Pam. Stuff lightly with dressing mixture.
Truss chicken (or put ball of foil in opening.) Combine apple juice and
honey, stirring well. Brush chicken with half of apple juice-honey mixture.
Bake at 350 deg F for 1 1/2- 2 hours or until drumsticks are easy to move
and juices run clear, basting occasionally with apple-honey mixture.
Honey Chicken Wings
Categories: Chicken, Wings
Yield: 6 servings
2 lb Chicken wings, disjointed & 1/2 c Soy sauce
-tips discarded 2 tb Vegetable oil
Freshly ground pepper 2 tb Ketchup
1 c Honey 1 Garlic clove, crushed
1. Preheat oven to 350. Season chicken liberally w/ pepper. Place wings in
a large baking dish.
2. In a small bowl, mix together honey, soy sauce, oil, ketchup & garlic
until well blended. Pour over chicken. Bake for 45 minutes, until chicken
is well done & sauce is thick.
Honey Curried Chicken
Categories: Chicken
Yield: 2 servings
4 Chicken Breasts, Skin On 1 sm Clove Garlic Crushed
1/4 c Butter Melted 2 tb Soy Sauce
1/4 c Honey 2 tb Lemon Juice
2 tb Dijon Mustard 1 ts Ginger Grated Or Finely Chop
3 ts Curry Powder Or Garam Masala 1 Salt And Pepper To Taste
2 x Hot Pepper Sauce
In an oiled baking dish, arrange chicken skin side down. Combine all other
ingredients and stir until smooth. Pour over chicken and refridgerate 1
hour. (or more if you wish). Drain into cup excess sauce and bake chicken,
uncovered in 375F oven for 20 minutes. Turn chicken over and baste with
remaining sauce, bake chicken another 20-30 minutes or until its tender and
no pink remains, basting periodically. Serve with anything - rice, noodles,
or baked potato.
Honey Mustard Chicken
Categories: Chicken
Yield: 6 servings
1/3 c Honey 1 tb Lemon juice
1/3 c Dijon style mustard 1/2 ts Dried marjoram
2 tb White wine 2 1/2 lb Chicken parts,skinned
Salt,pepper and paprika
In a 2 quart rectangular glass casserole, combine honey, mustard, wine,
lemon juice and marjoram. Coat chicken in mixture and arrange skinned side
down in dish so that thick parts are toward the outside. Sprinkle with salt
and pepper. Cover with waxed paper. Microwave on high 9 minutes. Turn each
piece upside down; sprinkle with salt, pepper and paprika. Cover again and
microwave on high 9 to 10 minutes. Let stand 5 minutes before testing for
doneness.
Serves 6.Freezable.
Honey of a Chicken
Categories: Chicken, Microwave
Yield: 4 servings
1/2 ts Finely shredded orange peel 2 ts Cornstarch
1/2 c Orange juice 2 To 2 1/2 lbs. meaty chicken
2 tb Honey -pieces
1 tb Soy sauce
For sauce: In a 2 cup microwave-safe measure, stir together orange peel,
orange juice, honey, soy sauce and cornstarch. Micro-cook on 100 percent
power (high) for 2 to 3 minutes or until mixture is thickened and bubbly,
stirring every minute. Set aside.
In a 12 x 7 x 2" microwave-safe baking dish, arrange chicken pieces, skin
side down, with meatiest portions toward the outside. Cook, covered loosely
with waxed paper, on high for 9 minutes, giving dish a half turn and
rearranging chicken once. Drain well. Brush chicken with sauce. Turn
chicken and brush with sauce again. Cook, covered,for 8 to 10 minutes or
until chicken is no longer pink. Remove baking dish from oven. Keep warm.
Reheat remaining sauce, uncovered, for 1 minute or until heated through.
Pass with chicken.
Makes 4 servings.
Honey Pecan Chicken
Categories: Chicken, Microwave
Yield: 4 servings
2 Whole broiler-fryer breasts, 1/4 ts Salt
-halved, boned and skinned 1/4 ts Paprika
1/2 c Pecan pieces, fineluy 1/4 c Honey
-chopped 1 tb Orange juice
1/3 c Seasoned bread crumbs 1 Container (12 oz)
1 ts Grated orange peel -cranberry-orange sauce
In shallow dish, mix together pecans, bread crumbs, orange peel, salt and
paprika; set aside. In small bowl, mix honey and orange juice. Lightly
spread honey mixture over chicken pieces; place chicken in crumb mixture,
turning to coat on all sides. Arrange chicken in shallow baking dish.
Cover with wax paper and cook on high 9-10 minutes, rotating dish halfway
through cooking time.
Let stand 2 minutes. Test chicken for doneness. If necessary, cook chicken
on high 1 to 2 minutes longer or until fork tender. Arrange on serving
platter. Top with a small amount of cranberry-orange sauce; pass remaining
sauce. Makes 4 servings.
Honey-Glazed Chicken Breasts
Categories: Chicken, Toppings
Yield: 2 servings
3 tb Honey 1/4 ts Fresh ginger, grated
2 tb Dry sherry 1/4 ts Garlic powder
1 tb Catsup 1 Whole chicken breast, split
1 tb Soy sauce -(about 12 oz)
Preheat oven to 350F. Combine all ingredients except chicken in a glass
measuring cup; microcook on High for 30 seconds. Slash chicken skin
several times to prevent popping as it cooks. Place chicken on a non-stick
coated microwave bake-and-roast grill, skin side down. Brush with sauce,
then turn and brush other side. Cover with waxed paper; microcook on
Medium-High for 4 minutes. Transfer to conventional oven and bake for 8 to
10 minutes until chicken is tender.
Makes 2 servings.
Honey-Glazed Stuffed Breasts
Categories: Chicken, Barbecue
Yield: 4 servings
2 tb Butter or margarine -coarsely grated
1 lg Carrot, coarsely grated (about 1 cup)
-(about 1 cup) 1 lg Egg, lightly beaten
1 md Zucchini, coarsely grated Salt and freshly ground
-(about 1 cup) -black pepper to taste
1/4 c Diced onion 2 Split chicken breasts (4
1/2 c Grated part-skim mozzarella -pieces with ribs),
-cheese About 2 1/2 pounds
2 sl Firm-textured white bread, 1/4 c Honey
Start fire in grill, placing rack 4 inches above the coals (see note). Melt
butter in a 2-quart saucepan over medium-high heat; add carrot, zucchini,
and onion. Cook about 5 minutes, stirring frequently, until crisp-tender.
Remove from heat; stir in cheese, bread, egg, salt and pepper to mix well.
Set aside. Push fingers between meat and skin on each chicken breast half
to loosen skin and form pocket. Divide stuffing mixture among pockets;
secure openings with wooden picks. Set breasts aside until fire is ready.
Place breasts, skin side up, on hot grill rack. Cook, covered with grill
cover, 30 minutes. Brush with honey; grill, covered, for 5 minutes longer.
Serve when chicken is well glazed and cooked through; remove wooden picks.
NOTE: Breasts may be baked in oven. Heat oven to 400F. Prepare stuffing
and stuff breasts as directed. Place breasts, skin side up, in jelly-roll
pan or shallow roasting pan; bake 40 minutes. Brush with honey; bake 5
minutes longer until cooked through.
Makes 4 servings.
Honey-Mustard Baked Chicken
Categories: Chicken
Yield: 6 servings
1 lb Chicken, cut up 1/4 c Dijon mustard
1/2 c (1 stick) butter or 1/2 ts Salt
-margarine, melted 1/4 ts Freshly ground pepper
1/2 c Honey
1. Preheat oven to 350 F. Place chicken pieces in a 13 x 9 x 2-inch baking
dish.
2. Combine butter, honey, mustard, salt, and pepper. Spread over chicken.
Bake 1 hour, basting with pan juices every 15 minutes, until chicken is
tender and golden brown.
Prep: 10 mins. Cook: 1 Hour Serves: 4
Horseradish Wings
Categories: Appetizers, Chicken, Wings, Hot
Yield: 4 servings
2 1/2 lb Chicken Wings * 3 tb Olive Oil
1 Lemon Juice Only 1 tb Worcestershire Sauce
1/2 c Catsup 5 1/2 ts Tabasco Sauce
5 tb Prepared Horseradish 1/2 ts Ground Black Pepper
* Chicken wings should have tips removed and be cut in half at the joint.
~-------------------------------------------------------------------------
Combine all ingredients in a plastic bag. Knead occasionally for 2 hours.
Cook on a grill or under abroiler. Cook for 10 minutes, then turn and baste
with marinade. Cook and additional 10 minutes or until done. Serve
immediately or refrigerate until needed.
Hot 'N' Spicy Chicken Wings with Blue Cheese Dip ***
Categories: Chicken, Appetizers, Hot, Wings
Yield: 24 servings
------------------------------------DIP------------------------------------
1/2 c Sour Cream 1/2 ts Minced Garlic
1/2 c Mayonnaise 1/2 ts Tabasco Pepper Sauce
2 ts White Wine Vinegar 3 tb Crumbled Blue Cheese
1 tb Chopped Fresh Parsley Salt & Pepper To Taste
1 tb Chopped Green Onions
-------------------------------CHICKEN WINGS-------------------------------
12 Chicken Wings 1 ts Catsup
Vegetable Oil For Frying 1 ts Tabasco Pepper Sauce
4 tb Melted Butter Or Margarine Celery Sticks
Here's an easy version of the tangy chicken wings that have captivated
people all over the country. To make them hotter, just use more Tabasco
sauce. Serve these with plenty of napkins.
~-------------------------------------------------------------------------
In a bowl, beat together all of the dip ingredients until blended. Set
aside.
Remove the tips from the wings and discard. Separate the first and second
joints of the wings with a sharp knife. Pat the wings dry with paper
towels. In a heavy saucepan, heat about 2 inches of oil to 350F on a
deep-frying thermometer. Fry the wings, a few at a time, for about 6
minutes, until golden brown on all sides. Drain on paper towels.
In a small bowl, mix the butter, catsup and Tabasco sauce. Toss the wings
in the butter mixture to coat thoroughly. Serve hot, and pass the dip and
celery sticks.
Hot Bbq Chicken
Categories: Chicken, Barbecue
Yield: 4 servings
1 Chicken, 2 1/2 to 3 pounds 2 ts Ground cayenne or hot ground
Juice of 1 1/2 lemons -pepper
2 Cloves garlic crushed with 1 1 tb Paprika
-tablespoon salt 2 tb Butter, melted
1 tb Freshly ground black pepper
Split and butterfly the chicken by cutting down the backbone and opening
the chicken, leaving the breast attached. Squeeze the lemon juice over the
chicken. Mix the garlic, black and hot peppers, and the paprika together;
add to the melted butter. Pour over the chicken. If possible, let the
chicken stand overnight, uncovered in the refrigerator.
Prepare the grill. Place the chicken, breast side up, on the grill. Cover
the grill and cook the chicken for 50 minutes until crisp. Or bake the
chicken in a preheated 350 F oven for 50 minutes or until done. If the
skin is not crispy, place under the broiler to brown and crisp the skin,
watching carefully so that it doesn't burn.
Serves 4.
Hot Chicken Salad
Categories: Chicken
Yield: 10 servings
4 c Cold Chopped Chicken 1 c Grated Chedder Cheese
2 tb Lemon Juice 2 c Chopped Celery
2/3 c Finely Cut Chopped Almonds 3/4 c Cream Of Chicken Soup
3/4 c Mayonnaise 2 Pimentos Cut Fine
1 ts Salt 1 1/2 c Crushed Potato Chips
1/2 tb MSG, Optional
Combine all except cheese, chips and almonds. Place in large rectangular
dish. Top with cheese, chip and muts. Let stand overnight in
refrigerator. Bake in a 400F oven for 20-25 minutes.
Hot Chicken and Apple Salad
Categories: Chicken, Salads, Microwave
Yield: 4 servings
1/2 ts
Paprika 1 c Sliced carrots
1/4 ts
Pepper 3 c Cubed Granny Smith apples
1/8 ts
Salt 1/2 c (2 oz) crumbled Gorgonzola
1 lb
Boned, skinned chicken -cheese, divided
-breast, cut into bite-sized 2 tb White wine vinegar
-pieces 2 ts Minced shallots
3 tb Unsweetened apple cider 4 c Torn fresh spinach
Combine first 3 ingredients; sprinkle over chicken. Place chicken and
cider in an 8-inch square baking dish; microwave on MEDIUM-HIGH (70% power)
6 to 7 minutes, or until done, stirring every three minutes. Drain chicken,
set aside, reserving cider mixture. Add carrots to cider; cover and
microwave on HIGH 2 minutes. Stir in apples; microwave on HIGH 2 minutes.
Drain, reserving 2 Tbsp cider in dish. Combine apples, carrots, chicken
and 1/4 c cheese in a bowl, set aside. Add vinegar and shallots to
reserved cider mixture, microwave on HIGH 1 minute. Drizzle over chicken
mixture; toss gently, and divide among spinach-lined serving plates.
Sprinkle with remaining 1/4 c cheese, and serve warm. 4 servings.
Hot Chicken & Apple Salad
Categories: Salads, Chicken, Microwave
Yield: 4 servings
1/2 ts Paprika 3 c (1/2 in.) Cubes Unpeeled
1/4 ts Pepper Granny Smith Apples (1 Lb.)
4 (4 Oz.) Boned, Skinned 1/2 c (2 Oz.) Gorgonzola
Chicken Breast Halves, Cut Cheese Divided
Into Bite Size 2 ts Minched Shallots
3 tb Unsweetened Apple Cider 2 tb White Wine Vinegar
1 c Diagonally Sliced Carrots 4 c Torn Fresh Spinach
Combine Paprika, Pepper & Pinch Salt in A Plastic Bag. Add Chicken & Shake
To Coat. Set Aside.
Place Cider in An 8 Inch Square Baking Dish; Microwave At High 30-45
Seconds. Add Chicken; Cover With Wax Paper & Microwave At Medium-High 6 To
7 Min., Stirring Every 3 Min. Drain Chicken & Set Aside.
in Reserved Apple Cider Mixture, Add Carrots; Cover With Plastic & Vent.
Microwave At High 2 Min. Stir in Apples; Microwave At High 1 1/2 To 2 1/2
Min. OR Until Apples Are Tender. Drain, Reserving2 T. Apple Cider Mixture
in Baking Dish.
Combine Apples, Carrots, Chicken & 1/4 C. Cheese in A Bowl; Toss& Set
Aside.
Add Vinegar & Shallots To Reserved Apple Cider Mixture in Baking Dish;
Microwave At High 1 Min. Drizzle Over Chicken Mixture With Remaining 1/4
C. Cheese & Serve Warm.
About 247 Cal. Per 1 & 1/2 C. Chicken Mixture, 1 C. Spinach & 1 T.
Cheese.
(Fat 6. Chol. 76.)
Hot Fried Chicken Salad
Categories: Chicken, Salads
Yield: 6 servings
2 lb Chicken breasts, cut into 1 -thin strips
-1/2-in nuggets 1 Red bell pepper, seeds and
1/2 ts Salt -ribs removed, cut into thin
1/4 ts Black pepper -slices
1/2 c Flour 1 Red onion, peeled and cut
3 Eggs -into thin rings
1/4 c Milk For the dressing:
1/2 c Breadcrumbs 3 tb Honey
2 c Vegetable oil or vegetable 4 tb Dijon mustard
-shortening for frying 1/3 c Cider vinegar
For the salad: Salt and pepper to taste
2 pk Fresh spinach, washed and 1/2 c Olive oil
-stemmed 1 c Vegetable oil
2 Carrots, peeled and cut into
For the chicken:
To make the chicken: Season the nuggets with salt and pepper. Place the
flour on a sheet of wax paper, and beat the eggs with the milk in a shallow
bowl. Place the breadcrumbs on another sheet of wax paper. Dip the chicken
pieces in the flour, shaking to remove any excess, then dip them in the egg
mixture, and then in the breadcrumbs. Allow them to sit for 10 minutes so
the crumbs will adhere. Prepare salad ingredients, and arrange them on 6
individual plates or a serving platter. To make the dressing, combine the
honey, mustard, vinegar, salt and pepper in a bowl. Whisk until smooth, and
then slowly whisk in the oils. To serve, heat the oil in a deep-sided pan
over medium-high heat to a temperature of 375F. Add the chicken pieces,
being careful not to crowd the pan, and fry until golden brown, about 5
minutes. The frying will have to be done in batches. Remove from the oil
with a slotted spoon and drain well on paper towels. Arrange the chicken
pieces on top of the salads, and drizzle the dressing over all. Serves 6.
Note: The salad is even quicker to make if you purchase the already breaded
chicken nuggets. You can buy nuggets already breaded in the poultry case or
the freezer case.
Hot Honeyed Chicken and Walnut Salad
Categories: Chicken, Salads
Yield: 4 servings
6 Chicken breast, skinned and 1/4 c Walnut oil (I use regular
-deboned -cooking oil)
3 Carrots 2 tb Chopped parsley
3 Stalks celery 1/4 c Honey
3 Onions 1 1/2 tb Tomato sauce
3/4 c Walnut halves 1/2 ts Five spice powder
Cut chicken, carrots, celery, and onions into thin strips. Toast walnut
halves in a moderate oven for 5 minutes. Heat oil in pan, add chicken,
cook until chicken is browned and just tender, remove from pan. Add carrots
to pan, cook until almost tender. Add celery and onion to carrots and cook
until onion is soft. Return chicken to pan. Add parsley, honey, tomato
sauce, and five spice powder. Serve hot, sprinkled with walnuts. Serve
with rice.
Serves 4
Hot N Spicy Wings
Categories: Chicken, Appetizers, Wings
Yield: 6 servings
4 lb Chicken wings 1 Piece star anise
3/4 c Butter 1 ts Dry mustard
3/4 c Water 1 ts Red pepper flakes
1 c Brown sugar 1 c Soy sauce
Melt butter, add all other ingredients except chicken wings and mix well.
Add wings and marinate at least 2 hours but not more than 24 hours. Bake
at 350 degrees for 2 hours. Baste occasionally.
How to Cut Up Chicken
Categories: Chicken, Text, 1941
Yield: 6 servings
Dress chicken. Wash carefully. Cut off neck. Remove wings by cutting
through wing joint close to body. Fold wings by putting tip back of
shoulder joint. Remove legs by cutting through skin close to body. Bend
the legs back to separate the joints. Cut through the flesh. Separate
thigh from drum stick. Separate breast from back by cutting through the
skin just below the breast bone. Insert the knife beneath the edges of the
breast bone. Follow up the ribs to the shoulder. Disjoint. Cut through the
flesh. Bend the back of chicken to break the back bone. Cut into back and
rib sections. Cut through breast of chicken, separating the portion
containing the wish-bone from the remainder. Cut remainder of breast in 2
portions if desired.
How to Truss Chicken
Categories: Chicken, Text, 1941
Yield: 6 servings
Prepare chicken for roasting. Draw skin of neck smoothly over back. Fold
wing tips under. Press wings and legs against body. Thread a large needle
with white twine. Use double. Press needle through one wing at middle
joint, through end of neck skin, and through second wing at middle joint.
Pull cord firmly under breast and up across legs and thighs. Draw the legs
close together, covering the opening made for drawing the fowl. Cross the
string over the legs and tie them to the tail. Skewers may be used to hold
wings and legs against body. If desired, the wings may be folded tightly
in position over the folded neck skin and the legs slipped through the vent
opening.
Hungarian Chicken and Dumplings
Categories: Chicken
Yield: 6 servings
1 lg Chicken For Dumplings:
1 md Onion,chopped 3 c All-purpose flour
1 tb Vegetable oil 1 ts Salt
1 tb Salt 5 Eggs
1 ts Pepper 3/4 c Water
11 tb Regular paprika or 3 heaping 3 c Sour cream
-Tbs Hungarian sweet paprika
Wash and cut up chicken, discarding excess fat. In a large pot, saute
onions in oil until limp. Add chicken, including heart and gizzard, salt
and pepper to onions. Brown chicken quickly, then add paprika. Cover and
simmer for 30 minutes or until chicken is done. Meanwhile, make dumplings:
Mix the flour, salt, eggs and water in a large mixing bowl until smooth.
Dough should be thick, but not running. Set aside for 10 minutes. Bring 6
quarts water to a boil in a large pot. Holding bowl with dumpling batter
over water, cut teaspoon size lumps of batter from edge of bowl into
boiling water. Dip knife in the hot water from time to time so batter won't
stick to knife Stir dumplings from time to time. Cook until the dumplings
are firm and floating on the surface of the water. Remove with a strainer
or slotted spoon. Add well drained dumplings to the cooked chicken and
accumulated juices; heat through. Stir in sour cream and mix well; do not
boil after adding sour cream. Serve immediately.
Serves 6.
Hungarian Chicken Casserole
Categories: Chicken
Yield: 6 servings
3 lb Chicken,cut into serving 4 lg Apples,peeled,cored and
-pieces -sliced
4 Carrots,peeled and chopped 2 tb Flour
1 lg Onion,skinned and chopped 1/2 c Sour cream
4 Parsnips,scraped and chopped 1/4 ts Paprika
Salt and pepper 1 tb Sugar
8 c Water
Remove skin from chicken and place in large pot. Add carrots, onions and
parsnips. Salt and pepper to taste. Add water and simmer about 1 hour. Add
apples to chicken broth. Simmer until apples are tender, about 15 minutes.
In separate casserole, combine flour, sour cream and paprika. Mix well.
Remove chicken mixture from heat. Add 2 cups broth to sour cream and mix
well. Add more broth and stir until mixture is thick and smooth. Stir in
sugar. Add chicken and vegetables to broth and mix well. Serve immediately.
Makes about 6 servings.
Hunter Style Chicken
Categories: Chicken
Yield: 4 servings
1/4 cSalad oil 1 15 oz can tomato sauce
1/2 cFlour 1/2 c Water
1 ts
Salt 1 ts Salt
3 lb
Cut up chicken 1 ts Oregano
1 Green bell pepper,cut into 1/4 ts Black pepper
-strips 1/4 ts Thyme
2 md Onions,quartered 1 cn Mushroom stems and pieces
1 Clove garlic,finely chopped
Heat salad oil in large skillet over medium heat. Mix flour and 1 teaspoon
salt; coat chicken pieces. Cook chicken in oil 15 to 20 minutes or until
brown. Drain fat from skillet. Add green bell pepper and onions. Mix
garlic, tomato sauce, water, 1 tsp salt, oregano, pepper, thyme and
mushrooms with liquid; pour over chicken and heat to boiling. Reduce heat;
cover and simmer 45 minutes or until chicken is tender.
Serves 4 to 5.
Imperial Chicken
Categories: Chicken
Yield: 6 servings
1 Chicken, cut up (or use 1 Clove garlic, minced
-about 3 lbs of your 2 c Bread crumbs
-favorite parts) 3/4 c Grated Parmesan cheese
1/2 c Butter or margarine 1/4 c Parlsey, chopped
Salt and pepper
Preheat oven to 350 degrees. Line a cookie sheet with foil.
Melt butter with garlic; let stand. Mix bread crumbs, Parmesan cheese, and
parsley, salt and pepper. Dip chicken into butter, then into crumb
mixture. Arrange on cookie sheet so that chicken pieces don't quite touch.
If there is any butter left, drizzle over the top of the chicken. Bake 1
hour.
Impossible Quiche
Categories: Eggs, Pork, Chicken
Yield: 6 servings
1 c Cooked green beans 1/2 c Chopped onions
4 oz Shredded Cheddar Cheese 3/4 c Bisquick
1 sm Can mushrooms, drained 1 c Chopped ham or chicken *
1 1/2 c Milk 3 Eggs
Salt and pepper
* Ham or chicken should be cooked This contains meat, vegetables, cheese,
eggs, and milk combined with Bisquick to form its own crust.
Sprinkle green beans, mushrooms, onion, ham or chicken, and cheese in a
deep 10" pie plate. In blender place milk, Bisquick, eggs, salt and pepper
to taste. Blend 15 seconds on high speed. Pour over the above. Bake in
preheated 400 degree oven for 30 minutes. Remove from oven and let set 5
minutes. Serve.
Impossible Chicken 'n Broccoli Pie
Categories: Pies, Chicken
Yield: 6 servings
10 oz Frozen chopped broccoli 3 Eggs
8 oz Cheddar cheese; shredded 3/4 c Bisquick
1 1/2 c Chicken; cooked; cut-up 1/2 ts Salt
2/3 c Onion; chopped 1/4 ts Pepper
1 1/3 c Milk 1 1/2 qt Round or 1 qt. square casser
Heat oven to 400. Grease pie plate, 10x1 1/2". Rinse broccoli in cold
water to thaw; drain thoroughly. Mix broccoli, 1 1/3 c. of the cheese, the
chicken and onion in pie plate. Beat milk, eggs, baking mix, salt and
pepper 15 seconds in blender on high speed, 1 min. with wire whisk or hand
beater or until smooth. Pour into pie plate. Bake 30-35 min. or til knife
inserted comes out clean. Top with remaining cheese. Bake 1-2 min. longer
or just til cheese is melted. Cool 5 min.
FOR 1/2 RECIPE: Use 1 qt square or round casserole.
Decrease eggs to 2 and baking mix to 1/2 c. Divide remaining ingred.
amts. in half. Decrease beat time to 10 sec. in blender and 30 sec. with
whisk or hand beater. HIGH ALT: bake 35-45 min. For 1/2 recipe use 45 min.
Impossible Chicken Parmigiana
Categories: Chicken
Yield: 8 servings
3/4 c Creamed cottage cheese 1 c Milk
-Small curd 2 x Eggs
1/3 c Grated parmesan cheese 2/3 c Bisquick
1/2 ts Garlic powder 1/4 ts Pepper
1/2 ts Oregano 1 1/2 c Chicken, cooked & diced
1/2 ts Basil 1 1/4 c Mozzarella cheese shredded
1 cn Tomato paste 6 oz.
Heat oven to 400. Grease 10 inch pie plate. Layer cottage cheese and
parmesan cheese in pie plate. Mix chicken and 1/2 cup mozzarella cheese,
the garlic powder, oregano, basil and tomato paste; spoon over parmesan
cheese. Beat remaining ingredients in blender on high for 15 seconds, by
hand for 1 min. until smooth. Pour into pie plate and bake 30 minutes. Top
with remaining mozzarella cheese. Bake 5-8 minutes longer or until knife
inserted in center comes out clean. Cool 5 minutes.
Impossible Chicken Pie
Categories: Chicken
Yield: 6 servings
2 c Cooked diced chicken 4 x Eggs
1/2 c Peas and carrots 3/4 c Bisquick
1/4 c Mushroom pieces 1/2 ts Salt
1 1/3 c Milk 1/4 ts Pepper
Heat oven to 400. Grease a ten inch pie plate. Mix chicken, peas, carrots,
mushrooms and onion in pie plate. Beat remaining ingredients in blender
until smooth. (15 seconds) Pour into pie plate. Bake at 400 for 30-35
minutes. Cool 5 minutes before serving. ---
Indian Fried Chicken
Categories: Chicken
Yield: 6 servings
6 Chicken legs 5 oz Natural yoghurt
1/2 ts Hot chilli powder 2 Eggs
1 ts Garam masala 1 ts Flour
1 ts Crushed garlic 1 ts Crushed mint leaves
1 ts Crushed ginger 2 ts Ground coriander
Salt (if needed) 6 oz Vegetable oil
Make a paste of chilli, garam masala, garlic, ginger and salt and rub into
the chicken. Pour yoghurt over chicken and place in a large pan. Cook over
a low heat and simmer for about 15 minutes until all the liquid has
evaporated. Make a batter of the egg yolks, flour, mint and coriander and
rub on chicken pieces. Let the chicken dry for a few hours. Whisk egg
whites,heat oil in frying pan. Dip marinated chicken in egg white, fry
until brown. Try spice variations in this recipe.
Indian-Style Chicken
Categories: Chicken
Yield: 6 servings
1 Onion 1 Garlic clove
2 tb Butter 2 tb Lemon juice
1 tb Oil Salt
3 lb Chicken pieces Cayenne pepper
2 tb Mild curry powder 2 tb Light cream
1 1/4 c Chicken broth
From: "The Cook's Color Treasury," by Norma Macmillan
Freezing suitable: add cream after thawing
Peel and chop onion. Heat butter and oil in casserole and cook onion till
transparent. Add chicken pieces, a few at a time, and brown on all sides.
Sprinke chicken with curry powder and pour in broth. Add peeled and
crushed garlic, lemon juice, and a pinch each salt and cayenne pepper.
Cover and simmer for 35 mins. over a low heat.
Add cream and cook gently for 10 mins. Do not boil. Serve with plain
boiled rice and side dished of apple slices, cucumber sprinkled with salt
and grated fresh coconut.
Israeli Sweet and Spiced Chicken
Categories: Chicken
Yield: 4 servings
4 ts Vegetable oil -ground nutmeg
3 lb Whole chicken, cut into 8 8 lg Pitted black olives, sliced
-pieces, skinned -or whole
2 c Thinly sliced onions 1 tb Water
1 c Orange juice (no sugar 2 ts Cornstarch
-added) 2 sm Oranges, peeled and
2 tb Honey -sectioned (OR 1 cup
1 ts Each salt and paprika Canned mandarin orange
1/2 ts Each ground ginger and -sections
Preheat oven to 350F. In 10-inch nonstick skillet heat oil; in batches,
brown chicken pieces on all sides. Spread onion slices over bottom of
shallow 3-quart casserole; top onions with chicken pieces. Combine orange
juice, honey and seasonings in bowl; pour mixture evenly over chicken and
top chicken with olives. Cover casserole and bake until chicken is tender,
about 45 minutes. Transfer chicken and olives to serving platter and keep
warm. Scrape onions and pan juices into 1-quart saucepan and bring to a
boil. Combine water and cornstarch in small cup, stirring to dissolve
cornstarch; stir into onion mixture. Reduce heat and simmer, stirring
constantly, until mixture thickens; pour sauce over chicken. Serve
garnished with orange sections.
Makes 4 servings.
Italian Chicken Dinner
Categories: Crockpot, Chicken
Yield: 6 servings
1 sm Cabbage; cut in wedges -and frozen
1 c Mushrooms; canned 1 Jars Meatless spaghetti
2 tb Tapioca; quick cooking -sauce
1 Chicken; broiler or fryer Parmesan cheese; grated
In a 3 1/2 to 6 quart crockery cooker place cabbage wedges, onion and
mushrooms. Sprinkle tapioca over vegetables. Place FROZEN chicken pieces
atop vegetables. Pour spaghetti sauce over chicken. Cover; cook on low-heat
setting for 10 to 12 hours. Transfer to a serving platter. Sprinkle with
Parmesan Cheese. Makes 6 servings.
Notes from Gaye: The original recipe did not indicate the amount of onion
to use. I used 1/4 cup dried chopped onion (equivalent to one onion). I
used 1 cup of Ragu Garden Style with Tomatoes, Garlic and Onions. Also, I
used fresh, skinned chicken breasts.
Italian Chicken
Categories: Chicken
Yield: 4 servings
4 Chicken Breasts, Skinless 1 Bottle, Italian Dressing
Parsley
Soak chicken breasts in Italian dressing overnight. Broil while basting
with more dressing. Then bake until done. Serve with sprigs of parsley.
Italian: Chicken Cacciatore (Contadina)
Categories: Chicken, Pasta
Yield: 8 servings
1/2 c All-purpose flour 2 Cloves garlic, minced
2 ts Salt, divided 2 ts
Dried oregano leaves, crush
1/2 ts Pepper, divided 1 ts
Dried basil leaves, crushed
3 tb Olive oil 3 1/2 c
(29-oz can) tomato sauce
3 To 3-1/2 pounds chicken, 4 1 3/4 c
(14-1/2 oz can) Contadina
Breasts, 4 thighs, skin Whole Peeled Tomatoes and
Removed Juice
1 c Sliced onion 1 lb Dry pasta, cooked and
1 c Sliced mushrooms Drained, or 2 cups rice,
1 c Green pepper rings Cooked
Combine flour, 1 teaspoon salt, and 1/4 teaspoon pepper. Coat chicken
pieces with seasoned flour. In 10-inch skillet, heat 2 tablespoons oil;
saute chicken pieces and arrange in a 13X9X2-inch baking dish; set aside.
Add remaining oil to skillet; saute onion, mushrooms, green pepper, garlic,
oregano, and basil. Cook for 3 to 4 minutes, stirring occasionally. Mix in
tomato sauce and whole tomatoes and juice. Simmer for 15 minutes; pour
over chicken. Bake in preheated 350-degree F. oven for 30 minutes. Cover
and bake for additional 15 minutes. Serve over hot pasta or rice.
Jack Daniel's Tennessee Whiskey Chicken
Categories: Chicken, Sauces, Alcohol
Yield: 4 servings
2 FRYING CHICKENS (2 lbs each) SALT to taste
1 c JACK DANIEL'S WHISKEY BLACK PEPPER to taste
-------------------------------WHISKEY SAUCE-------------------------------
1 lb WHITE MUSHROOMS; sliced 2 oz JACK DANIEL'S WHISKEY
6 GREEN ONIONS; chopped 2 c BROWN SAUCE*
2 tb BUTTER
Have the butcher split two small fryers or if you prefer, buy cut-up
chicken pieces. Place the chicken in a shallow pan and douse with whiskey.
Sprinkle salt and pepper over the pieces; marinate for 2 hours.
Soak some wood chips (they specify Jack Daniel's Barrel chips) in water--if
you're using regular wood chips, I'd suggest soaking them in whiskey? While
the chips are soaking, build a charcoal fire in your barbecue grill. Use
the wood chips in your grill to create a good smoking fire. Broil the
fryvers over the pit until well cooked. Serve with whiskey sauce. FOR
WHISKEY SAUCE: Saute the mushrooms and green onion in butter until tender.
Add whiskey and brown sauce and simmer until flavors have blended and the
alcohol has evaporated. Keep warm until serving time. * BROWN SAUCE - To
make Brown Sauce; thicken beef bouillon with cornstarch or roux. Or better
yet, make it from scratch.
Jamaican Jerk Chicken
Categories: Chicken, Jamaican, Barbecue
Yield: 4 servings
1 tb Ground allspice 1/4 c Soy sauce
1 tb Dried 4hyme 3/4 c White vinegar
1 1/2 ts Cayenne pepper 1/2 c Orange juice
1 1/2 ts Freshly ground black pepper Juice of 1 lime
1 1/2 ts Ground sage 1 Scotch bonnet pepper, seeded
3/4 ts Ground nutmeg -and finely chopped
3/4 ts Ground cinnamon 1 c Chopped white onion
2 tb Salt 3 Green onions, finely chopped
2 tb Garlic powder 4 Chicken breasts (6 to 8 oz
1 tb Sugar -each), trimmed of fat
1/4 c OlZve oil
This recipe is also from Sugar Reef Caribbean Cooking by Devra Dedeaux.
"This recipe is not as hot as you would find in Jamaica. For that authentic
flavor, double the quantity of dry spices."
"JERK: This method of cooking pork and chicken dates back to the
Carib-Arawak Indians who inhabited Jamaica. After capturing an animal and
thoroughly cleaning and gutting it, the Indians placed it in a deep pit
lined with stones and covered with green wood, which, when burned, would
smoke heavily and add to the flavor. But first the carcass was "jerked"
with a sharp object to make holes, which were stuffed with a variety of
spices. The holes also allowed heat to escape without loss of moisture.
The results were superb. The meat was not only wonderfully spices, but
moist and tender."
(Note: Sugar Reef is a restaurant in Manhattan)
In a large bowl, combine the allspice, thyme, cayenne pep- per, black
pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. With a wire
whisk, slowly add the olive oil, soy sauce, vinegar, orange juice, and lime
juice. Add the Scotch bonnet pepper,. onion, and green onions and mix
well. Add the chicken breasts, cover and marinate for at least 1 hour,
longer if possible.
Preheat an outdoor grill.
Remove the breasts from the marinade and grill for 6 minutes on each side
or until fully cooked. While grilling, baste with the marinade.
Heat the leftover marinade and serve on the side for dipping.
NOTE: This is the recipe as listed in the cookbook. Per- sonally, I would
NEVER heat the leftover marinade and serve on the side for dipping,
especially something that you had marinated POULTRY in. A MUCH better idea
would be to reserve some of the marinade (BEFORE you put the chicken in it)
and save it for serving.
Makes 4 servings.
Jamaican Jerked Chicken
Categories: Pork, Chicken, Jamaican
Yield: 6 servings
6 Loin pork chops 1 lg Clove garlic, chopped
3 Chicken breasts, split, 1 ts Hot pepper, chopped
6 Chicken legs 2 oz 3 tb Red-wine vinegar
Whole allspice berries 1/4 c Peanut or vegetable oil
1/4 ts Fresh grated nutmeg 1/2 ts Salt
1/2 ts Ground cinnamon 1/4 ts Fresh ground pepper
8 Scallions, chopped 2 Bay leaves, crumbled
Pickapeppa sauce (see note)
Cut away rind and most fat from pork; remove all meat from bones, cut into
pieces about 1-1/2" thick and 3" to 4" long. Put pork pieces and chicken
in a large bowl, cover and refrigerate until needed. To prepare seasoning,
heat the allspice berries over medium heat in small saucepan 3 to 4 min,
stirring often; 2 tbs at a time, crush berries in mortar and pestle. In
medium bowl, combine berries, nutmeg, cinnamon, scallions, garlic, pepper
and 1 tbs vinegar; crush into pasty mixture. Add rest of vinegar, oil,
salt, pepper and bay leaves. Turn mixture over pork and chicken and rub
meat with seasoning, coating evenly. Cover and refrigerate 2 hours or
overnight. Cook jerked pork and chicken on grill over hot coals or on gas
barbecue as far from heat as possible (6" or more); cover with lid; turn
meat every 10 minutes for about 1 hour, until done. If desired, halfway
through cooking time toss 1 tsp whole allspice berries into fire. Cut
cooked pork into 1/3" slices and serve with chicken. Accompany with
Pickapeppa sauce. Serves 6 to 8.
(Note: Can also be cooked in preheated 350 F oven on rack in roasting pan
about 1 hour, turning once, but you won't have the grill flavor.
(Pickapeppa sauce is a bottled Jamaican condiment available in better
supermarkets and gourmet stores.)
Jambalaya
Categories: Rice, Low-cal, Chicken
Yield: 2 servings
1/2 c Onion - chopped 1/8 ts Freshly ground black pepper
1/4 c Green pepper - chopped 1 pn Cayenne
1/2 c Tomato - chopped 1 c Chicken stock - made without
2 Clove garlic - minced -salt or fat
1 Bay leaf 1/2 c Rice - uncooked
1/4 ts Thyme 2 oz Chicken - lean, cubed,
2 ts Parsley - fresh, minced -cooked or raw
Calories per serving: 250 Number of Servings: 2 Fat grams per
serving: 2.58 Approx. Cook Time: :40 Cholesterol per serving: 25.3
Marks:
Heat a saucepan and add the onion and bell pepper. Using a wooden spoon,
stir them over medium heat until they begin to color while you scrape the
sides and bottom of the pan to be sure that nothing sticks and burns.
Add the tomato, garlic, herbs and seasonings and stir together.
Add the stock and bring to a boil.
Add the rice and chicken and bring to a simmer. Cover and simmer gently
for 20 minutes, then uncover and let the Jambalaya dry out a bit.
Fluff up the Jambalaya with a fork and serve.
NOTES:
Different rices will vary this dish. Experiment. It is not necessary that
each grain be separate. Jambalaya, by the nature of its cooking process,
may be somewhat sticky and perhaps the better dish for it.
VARIATION:
Jambalaya can be made with shrimp, lean turkey sausage, smoked chicken or
smoked turkey. Just remember to keep it light.
James' World's Hottest Wings!
Categories: Chicken, Appetizers, Wings, Hot
Yield: 6 servings
2 lb Chicken Wings Cut Up Buffalo 10 tb Cayenne Pepper
-Style 10 tb Durkee Red-Hot Sauce
6 Whole Serrano Chili Peppers 1 tb Salt
6 Whole Red Chili Peppers 3 tb Pepper
10 Whole Jalapeno Peppers 1/2 c Vinegar
2 c White Wine 1 Fire Extinguisher
1 Bottle Tabasco Sauce -(Optional....)
1/2 Bottle Worcestershire Sauce
Caution: The fumes from preparing this will make it difficult to breathe!
Don't attempt to eat with an ulcer.
In a blender, carefully puree the peppers, wine, vinegar and all spices.
Caution, the fumes are deadly and wear rubber gloves or your fingers will
burn! Put the puree into a bowl and marinate the wings in the bowl in the
fridge for 5 days. After 5 days, carefully remove the wings and broil them
until cooked. Usually approx 15 mins (+/- 5 mins). Take the marinade, put
it on the stove, add 1/4 cup sugar and heat to a boil. reduce until thick.
Pour over wings and re-broil for about 5 more minutes, serve with soda
water for maximum heat effect but keep plenty of ice water handy.
Japanese Chicken Wings
Categories: Japanese, Chicken, Appetizers, Wings
Yield: 4 servings
3 lb Chicken wings 3 tb Low salt soya sauce
1 c Flour 1 c Sugar
1 Egg beaten with 1 t. water 1 ts Galic powder
1 c Oil 3 tb Water
Sauce 1/2 c White vinegar
Cut wings into pieces. Dip in slightly beaten egg, then in flour. Fry in
oil until brown and crisp. Put in shallow roasting pan (I use a cookie
sheet). Heat sauce until boiling. Pour ovet wings. Bake at 275 F for
approximately 1 hour. Sauce thickens and coats wings.
Jerk Chicken
Categories: Chicken
Yield: 4 servings
1 tb Ground Allspice 1 tb Sugar
1 tb Dried Thyme 1/4 c Soy Sauce
1 1/2 ts Cayenne Pepper 3/4 c Vinegar
1 1/2 ts Black Pepper 1/2 c Orange Juice
1 1/2 ts Ground Sage 1/4 c Olive Oil
3/4 ts Grated Nutmeg 1 c Minced Onion
3/4 ts Cinnamon 3 Green Onions
2 tb Salt 4 Chicken Breasts, Halves
2 tb Garlic Powder
In large glass or ceramic bowl combine allspice, thyme, cayenne pepper,
black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. Slowly
whisk in soy sauce, vinegar, orange juice. In slow stream whisk in olive
oil. Add onion and green onion. Mix well. Add chicken and allow to marinate
1 hour at room temperature or over night, covered in refrigerator. If using
outdoor grill toss 1 or 2 bay leaves on coals. Grill chicken 6 min. each
side. Chicken may also be broiled indoors 5-6 minutes each side. Either
way, brush well with marinade while cooking. For hotter flavor, double
amounts of first 7 ingredients.
Joanna's Chicken San Francisco
Categories: Chicken
Yield: 6 servings
3 tb Margarine or butter 4 c Hot water
1 Chicken, cut-up, or your 2 tb Parsley
-preferred chicken parts 1 cn Golden Mushroom Soup
1/2 lb Mushrooms, sliced 1/2 c Milk
1/2 ts Seasoned salt 1/4 c Grated Parmesan cheese
2 pk Chicken flavor Rice A Roni
Melt margaring or butter in large frying pan. Add chicken and brown until
golden, about 5-10 minutes. Remove chicken to platter. Add mushrooms and
seasoned salt and sautee until just tender. Remove with slotted spoon. Add
Rice A Roni and cook, stirring constantly, until golden. Add hot water,
Rice A Roni seasoning packets and parsley. Bring to boil. Transfer to 9 x
13 pan. Add a layer of mushrooms. Top with chicken pieces. Cover dish with
aluminum foil and bake in 350 oven for 30 minutes. Mix soup with milk.
Remove aluminum foil and spoon soup on top of chicken pieces. Return to
oven, uncovered, for 10 minutes. Sprinkle Parmesan cheese on chicken
pieces and return to oven for 5 minutes.
One of the recipes here inspired me to create this dish tonight. I served
it with broccoli (fresh, just the flowerets, microwave covered for 5
minutes with a dash of seasoned salt and a pat of butter) and sourdough
bread. Dessert was peach kuchen and ice cream. My number 1 consumer and
critic said it was great!
Judy's Chicken and Broccoli with Rice
Categories: Chicken, Rice
Yield: 6 servings
1 1/2 c Water -into strips
1/2 c Milk 1 1/2 c Frozen broccoli cuts,thawed
2 tbDijon mustard 2 tb Oil
1 1/2 c Long grain rice 10 3/4 oz Can condensed cream of
1/2 c Cheddar or Swiss -chicken soup
-cheese,grated or shredded 2 tb Chopped pimento
1 lb Boneless chicken breasts,cut
Bring water to a boil. Stir in rice. Cover and remove from heat. Let stand
5 minutes or until all water is absorbed. Meanwhile, cook and stir chicken
in hot oil until lightly browned. Stir in soup, milk, mustard and cheese;
add broccoli and pimento. Bring to a full boil. Reduce heat and simmer 2
minutes. Pour over rice.
Makes 6 servings.
Julia Child's Crisp Brown Chicken Saute
Categories: Chicken
Yield: 4 servings
1 c Milk 4 To 6 Tb unsalted butter
1 Frying chicken (2.5-3 lb), 2 tb Olive oil
-cut into 8 pieces 1 tb Minced shallot or green
Salt and freshly ground -onion
-pepper 1/4 c Dry white wine or vermouth
1/2 c All-purpose flour 1 c Chicken broth
1. Pour milk into shallow bowl. Dip each cicken piece in milk and place
on piece of waxed paper. Sprinkle lightly with salt and pepper. Sprinkle
flour over chicken and turn pieces to coat completely. Pat flour onto
chicken, then shake to remove excess.
2. Heat oven to 375 degrees
3. Heat 2 Tb butter and 1 Tb oil in large heavy ovenproof skillet over
medium-high heat. When foam subsides, arrange chicken skin side down in
skillet and saute until browned, 4-5 minutes each side. Remove breast meat
from skillet and set aside.
4. Heat additional 2 Tb butter and 1 Tb oil in small pan until butter
melts. Bast chicken in skillet with drops of butter and oil. Bake 10
minutes, basting again after 5 minutes. Turn chicken, add breast pieces,
and baste again. Bake 10-20 minutes longer, basting and turning chicken
every 5 minutes. Chicken is done if juices run clear yellow with no trace
of pink when thigh is pierced with fork.
5. Transfer chicken to platter and keep warm in turned-off oven with door
ajar. Pour excess fat from skillet. Add shallot and cook, stirring
constantly, over medium heat. Pour in wine and broth; heat to boiling,
scraping up roasting juices. Boil rapidly until reduced to consistency of
light syrup. Remove from heat an dseason to taste with salt and pepper. If
desired, add 2 Tb butter for enrichment and swirl until melted into sauce.
Transfer sauce to serving bowl. Serve chicken warm or at room temperature.
Serves 4 441 calories per serving: 34% protein, 59% fat, 7% carbohydrate;
442 mg sodium.
Katherine Magee's Oven-Batter Baked Chicken
Categories: Chicken
Yield: 4 servings
1 Chicken,3-4 lb* 4 ts Salt
2 c Buttermilk 2 ts Paprika
1 c Flour 1/2 ts Black pepper
1. Place chicken pieces in a long, shallow nonmetal baking dish and pour
buttermilk over each piece. Let stand about 1 hour at room temperature;
turn each piece of chicken frequently._
2. Combine remaining ingredients in a large paper bag; close and shake to
blend. Drain chicken pieces but do not dry them. Add chicken pieces a few
at a time, close bag, and shake to coat each piece of chicken evenly with
mixture. Place chicken pieces skin side up, not touching, on shallow baking
dish or cookie sheet, on middle rack of preheated 425'F. oven. Bake 15
minutes. Then reduce oven temperature to 350'F. and continue to bake for 15
minutes. Turn each piece of chicken and cook another 15 minutes. Turn each
piece and bake a final 15 minutes.
Kentucky Burgoo
Categories: Chicken
Yield: 6 servings
3 1/2 lb Chicken, cut up 1 c Fresh lima beans or
1 ts Salt 10 oz Frozen lima beans
1 ts Cayenne pepper 16 oz Whole or stewed tomatoes,
1 Garlic clove, minced -undrained & chopped
1 lg Unpeeled potato, cubed 17 oz Whole kernal corn, undrained
1 lg Onion, chopped Worcestershire Sauce to
1 md Green bell pepper, chopped -taste
1 c Sliced carrots Hot pepper sauce to taste
1 c Fresh okra or 1 oz Bourbon (optional)
10 oz Frozen okra Fresh parsley
Burgoo is both a delicious winter stew & a revered Kentucky tradition,
having originated in that state over a century ago. Freely translated it
means "if you've got it, throw it in", & as such is one of the least
intimidating of all recipes: short of forgetting the chicken, it's almost
impossible to make a "bad" burgoo.
1. In large stockpot, combine chicken, salt, cayenne, garlic & 2 quarts
water; bring to a boil. Cover & simmer for 1 1/2 hours until chicken barely
clings to its bones. (While chicken simmers, chop & prepare vegetables).
2. Remove chicken from broth. Remove & discard bones. Cut chicken into
pieces & return to broth.
3. Add vegetables & simmer, uncovered, for 1 3/4 hours until stew thickens
& vegetables, save for the corn kernals, are barely recognizable.
4. Season to taste w/ Worcestershire & hot pepper sauce. For an extra kick,
add a jigger of bourbon. Add parsely for garnish.
Kikue's Chicken Hekka
Categories: Chicken, Casserole, Hawaiian
Yield: 6 servings
-Doreen Otsuka (XPST31A) 1 c Fresh mushrooms; sliced
-Posted on *P on 1/31/92 1/8 c Shoyu (soy sauce) or more;
2 lb Chicken thighs -mixed with
1/4 lb Margarine 2 ts Sugar or more; to taste
2 Garlic cloves; crushed 3/4 c Green onions; chopped
1 sm Ginger; minced 1 c Bean sprouts or
1 cn Bamboo shoots; sliced -watercress; or 1/2 c. each
-1/4-inch thick 6 oz Flat beer or sake mixed
1 cn Button mushrooms; OR -with water
Chop chicken into bite-size pieces. You may bone chicken if you prefer.
Melt margarine in wok or iron skillet. Add crushed garlic and minced
ginger. Stir to obtain flavor. A little oil may be added to the margarine
if skillet is extra large. Saute chicken until almost done. Keep stirring
and add sliced bamboo shoots. Cook until liquid practically dries out. Add
mushrooms, shoyu and sugar to taste. Simmer until chicken is tender. Liquid
will be scarce. If you are intending to serve Hekka right away, add beer,
stir and simmer for one or two minutes. Add bean sprouts or watercress and
chopped green onions. Cover and simmer over very low flame for only 60 to
90 second (the sprouts, watercress and onions should not be soft or soggy).
Service with white rice or brown rice.
King Ranch Casserole
Categories: Chicken, Casserole
Yield: 1 servings
1 Fryer chicken 1 cn Cream of mushroom soup
1 md Onion chopped 12 Tortillas cut in pieces
3/4 c Chopped celery 1 Chopped green pepper
1 ts Salt 1 cn Ro-tel tomatoes
1 cn Cream of chicken soup 1 c Sharp cheddar cheese
Contributed to the echo by: Janice Norman This recipe for chicken casserole
is a real rib sticker from the famous King Ranch in Texas. KING RANCH
CASSEROLE Boil chicken, onion, celery & salt until chicken is tender.
Remove chicken from broth and cool, remove bones, chop chicken. Boil broth
down to 1-1/2 c & add soups & mix. Preheat oven to 350 degrees. Arrange
tortillas in pieces in bottom of buttered 8 x 12 in casserole with
tortillas pieces. Cover tortilla pieces with chicken chunks. Sprinkle with
green peppers. Cover with Ro-tel tomatoes. Pour soup mixture over all of
it. Cover with foil & bake 35 to 40 min. Remove from oven and remove foil.
Sprinkle with cheese, return to oven, cook til cheese is bubbly Serve hot.
Lemon Baked Chicken
Categories: Chicken
Yield: 6 servings
1 Frying chicken, 3 lbs 1 ts Grated lemon peel
Garlic salt 1/4 c Fresh lemon juice
1 ts Oregano, crushed 1/4 c Water
From: Arizona Cookbook
Cut chicken into serving pieces. Sprinkle chicken pieces with garlic salt.
Place in shallow baking pan, skin-side-down. Combine oregano, lemon peel
and juice and water and pour over chicken. Bake, uncovered, at 400 for 15
min.
Lemon Basil Marinade for Grilled Fish or Chicken
Categories: Chicken, Fish
Yield: 1 servings
1/2 c Fresh lemon basil, finely 1/2 ts Salt
-chopped 1/4 ts Pepper
1/3 c Lemon juice 3 Green onions, sliced thin
2 tb Dry white wine 1 c Olive oil
2 ts Dijon style mustard
Lemon Basil Marinade for Grilled Fish or Chicken
Stir together all ingredients except oil in a small bowl.
Gradually whisk in oil until mixture is smooth and blended.
Marinate fish or chicken at least 3 hours or overnight before grilling.
Makes 1-1/2 cups.
Enjoy!
Lemon Chicken
Categories: Chicken
Yield: 6 servings
3 Chicken Breasts, whole 1 Lemon
*MARINADE* 1 c Water
1/4 c Water 1/2 c Rose's Lime Juice
1 tb Dry Sherry 3/4 c Sugar
1/4 ts Salt 1/4 ts Salt
1 pn Chinese Five-Spice 1 Cornstarch
*BATTER* 1 Vegetable Oil for deepfrying
1/2 c Flour 1 Cornstarch Paste
1 c Cornstarch 1 tb Vegetable Oil
1/4 ts Baking Powder 1 c Lettuce, shredded
1 c Water 1 Lemon Slices
1 ts Vegetable Oil 1 Maraschino Cherries, 1/2s
*LEMON SAUCE*
Servings: 6
Lightly score both sides of chicken breast making a crisscross pattern.
Combine marinade ingredients with chicken, let stand for 10 minutes. In a
bowl, place batter ingredients except oil. Using a whisk, beat continuously
until the consistency of heavy cream is reached. Stir in oil, mix well, and
let stand for 20 minutes. Cut lemon into fourths, squeeze juice (discarding
seeds) into a saucepan, dropping lemon into pan as well. Stir in remaining
sauce ingredients, bring to a boil, remove and set aside. To deep-fry,
remove chicken from marinade and lightly coat with cornstarch. Heat 4 cups
of oil in a wok to 275 - 300. Coat chicken in batter, draining off excess.
Lower into wok by sliding pieces down the side, deep-fry for 3 - 4 minutes
(about 80% done) until a curst is formed. remove and drain. This could be
done in advance. Reheat lemon sauce, stir in 2 - 3 tablespoons cornstarch
paste and cook until thickened. stir in 1 tablespoon oil, keep warm. To
deep-fry again, raise oil temperature in wok to 350, discarding any pieces
of batter from the first frying. Add chicken, all at once, and cook for 3 -
4 minutes until golden brown. Remove and drain. to serve, place lettuce on
a large serving platter. Cut chicken into 4 pieces crosswise and place on
lettuce bed. Spoon sauce over chicken and garnish with lemon slices and
cherries. The chicken should be crunchy on the outside yet juicy and tender
on the inside. The first frying when the oil temperature is lower, actually
cooks the chicken and causes a crust to form on the outside. The second
frying at a higher temperature is what produces that special crunchy crust.
The lemon sauce should have a sharp tangy taste and be the consistency of
syrup. Lemon sauce stores beautifully in the fridge.
Lemon Chicken with Noodles
Categories: Chicken, Poultry
Yield: 4 servings
8 oz Noodles; no yolk egg type 1 tb Lemon juice
2 Chicken breasts; halved, 1 ts Paprika
- skinless, boneless 1/4 ts Pepper
1 tb Olive oil
Cook the noodles in a large pot of boiling water for 8 minutes, or until
just tender. Drain and keep warm.
Meanwhile place the chicken breasts between sheets of was paper * and
pound lightly with a mallet to an even thickness.
In a small shallow container, mix the oil, lemon juice, paprika and
pepper. Dredge the chicken in the mixture to coat both sides.
Heat a large no=-stick frying pan over medium-high heat for one minute.
Add the chicken. Cover and cook for 8 to 10 minutes, or until the chicken
is opaque; do not overcook. Serve over the noodles.
Preparation time: 5 minutes Cooking time: 15 minutes Per serving
calories: 5.9 g. fat (15% of calories, 4.5 g. dietary fiber, 66 mg.
cholesterol, 99 mg. sodium * My note: I always use Glad wrap for flattening
meat, as it does not tear nor stick to the meat.
Lemon Garlic Chicken
Categories: Chicken, Sauces
Yield: 4 servings
3 lb BROILER-FRYER CUT UP 3 tb FRESH SQUEEZED LEMON
2 ts GARLIC POWDER LEMON WEDGES,PARSLEY,GARNIS
2 tb BUTTER SALT AND PEPPER TO TASTE
1 c PAPRIKA
RUB CHICKEN PARTS WITH BUTTER,AND PLACE IN ROASTING PAN.SPRINKLE WITH
LEMON JUICE,SALT PEPPER AND GARLIC.TOP WITH A SPRINKLING OF PAPRIKA.PLACE
PAN IN PREHEATED 350 DEGREE OVEN,AND BAKE FOR ABOUT 45 MINUTES,TURNING OVE
TO 400 DEGREES FOR THE LAST 8 MINUTES.GARNISH WITH LEMON WEDGES AND PARSLE
AND SERVE.MAKES 3 OR 4 SERVINGS.
Lemon Garlic Pepper Wings
Categories: Appetizers, Chicken, Wings
Yield: 4 servings
2 1/2 lb Chicken Wings * 1 tb Crushed Black Peppercorns
1/2 c Lemon Juice 2 ts Salt
5 Chopped Garlic Cloves 1/2 c Olive Oil
* Chicken Wings should have tips removed and be cut in half at the joint.
~-------------------------------------------------------------------------
Place wings in a plastic bag and add the lemon juice, let stand for 2-3
minutes. Add all other ingredients, sqeeze to mix, then let stand for 2
hours. Knead periodically. Remove wings and save marinade. Cook wings on a
grill turning and basting with marinade until golden and tender. Serve
immediately or refrigerate until needed.
Lemon Orange Chicken
Categories: Chicken
Yield: 4 servings
4 c Water 1/2 cFresh lemon juice
1 1/2 lb Boneless chicken breast, cut 1/2 cFresh orange juice
-into 1 inch strips 2 tb
Sugar
SAUCE 2 tb
Soy sauce
2 tb Peanut oil 5 ts
Cornstarch, mixed with 1
2 ts Finely chopped fresh ginger -tbsp water
4 Garlic cloves, minced 1 tb Sesame oil
1 tb Grated lemon peel 2 tb Thinly sliced green onions
1 tb Grated orange peel -(garnish)
In a medium saucepan heat water until boiling; immerse chicken pieces for 2
minutes; remove chicken; keep warm. Heat oil in wok over medium heat; add
ginger and garlic; stir fry 30 seconds. Add remaining sauce ingredients;
bring to a boil; simmer for 1-2 minutes or until thickened. Add chicken
pieces; cook 3 more minutes or until chicken is cooked throough. Sprinkle
with green onions and serve at once. Makes 4 servings.
Lemon-Breaded Fried Chicken
Categories: Chicken, Breads
Yield: 6 servings
1/4 c Fresh lemon juice 1 Egg, lightly beaten
1 lb Frying chicken, quartered, 1 1/2 c Dry fine bread crumbs
-or 3-lbs. breasts Vegetable oil
2 ts Salt Lemon wedges
1/2 c All-purpose flour
Sprinkle lemon juice over chicken and turn until thoroughly moistened. Let
stand 1 1/2 hours, turning pieces occasionally. Pat chicken dry with paper
towels. Sprinkle with salt; dip in flour and shake off excess. Dip in egg;
roll in bread crumbs to coat thoroughly. In a heavy skillet, heat oil
(should be 1/4-inch deep at all times during frying). Add one-half of
chicken pieces and when deep golden brown, turn and complete frying. Test
for doneness. Remove to platter and keep warm. Fry remaining chicken. Serve
garnished with lemon wedges.
Makes 6 servings.
Lemon-Chicken Oregano
Categories: Chicken
Yield: 2 servings
1 1/2 ts Margarine 1/2 ts Oregano leaves
1 tb Lemon juice 1/4 ts Each salt and pepper
1 1/2 ts Olive oil 2 Chicken cutlets (5 oz each)
1 sm Clove garlic, mashed
Garnish 2 lemon slices and 1 tsp chopped fresh parsley
In small saucepan melt margarine; add lemon juice, oil, garlic, oregano,
salt and pepper and bring to a boil. Reduce heat to low and let simmer for
1 minute. Transfer to shallow glass or stainless-steel bowl; let cool
slightly. Add chicken and turn to coat with marinade. Cover and
refrigerate overnight (or for at least 1 hour).
Transfer chicken to shallow baking pan large enough to hold chicken in a
single layer; brush with half of the marinade and broil for 4 minutes. Turn
chicken over, brush with remaining marinade, and broil until browned, about
4 minutes longer. To serve, transfer chicken to serving platter, top with
any pan juices, and garnish with lemon and parsley.
Makes 2 servings
Lemon-Garlic-Dijon Chicken
Categories: Chicken
Yield: 6 servings
1 tb Dijon mustard (or more, to 3 Cloves garlic
-taste) 1/4 c Butter or margarine
3/4 ts Lemon pepper
Chicken Salt and pepper Juice and pulp of 1 lemon (or more)
Place chicken in the broiler until it starts to brown. Place all of the
remaining ingredients in a saucepan and heat for a few minutes. Brush the
chicken with the sauce, turning to coat all sides. Place the chicken in
the oven, covered with a little sauce, and bake for 30 minutes at 350F.
Serve over rice.
Lemon-Herb Chicken
Categories: Chicken, Marinade, Barbecue
Yield: 6 servings
2 1/2 lb Chickens,cut into serving 4 Garlic cloves,crushed
-pieces,washed and patted 1 ts Onion salt
-dry 1 ts Paprika
1/2 c Fresh lemon juice,about 4 3 tb Fresh rosemary or thyme or 1
-small lemons -tbsp. dried
1 c Olive oil
Freshly ground black pepper,to taste Garnish: lemon peel strips,optional
Place chicken pieces in a glass or ceramic bowl. Mix marinade ingredients
until smooth and well blended. Reserve 1/3 cup, covered and refrigerated,
for basting while grilling. Pour remaining marinade over chicken, turning
pieces to coat completely. Marinade, covered for 6 to 8 hours or overnight,
turning occasionally. Remove chicken from refrigerator 20 to 30 minutes
before you are ready to grill, leaving container covered. When coals are
covered with gray ash, oil the grill rack. Cook chicken, skin side down
first, for about 15 minutes on each side, brushing with the reserved
marinade. Watch carefully, as uncovered grills will cook the exteriors
faster than a covered grill. Pieces are done when exterior is golden brown
and clear juices run when the chicken is pierced with a sharp fork. Discard
any unused marinade. Garnish with strips of lemon peel, if desired. Total
cooking time 30 minutes.
Serves 6.
Lemonade Fried Chicken
Categories: Chicken
Yield: 4 servings
6 oz Frozen Lemonade Concentrate 1 ts Salt
1 c Water 1/4 ts Black Pepper, Ground
2 1/2 lb Fryer, Cut Up 1 c Vegetable Oil
1/4 c Flour, Unbleached 2 tb Butter, Melted
Preheat oven to 350 degrees F. Mix lemonade concentrate and water in a
small bowl. Pour over chicken in larger bowl. Refrigerate 2 hours or
longer. Drain chicken and reserve liquid. Mix together the flour, salt,
and pepper in a small paper bag. Add well drained chicken, one piece at a
time, and shake to coat evenly. Heat oil in large skillet over moderate
heat. Add floured chicken; cook until evenly browned, turning pieces over
carefully. Remove chicken and arrange in a single layer in a shallow
baking pan. Brush chicken with melted butter. Add reserved lemonade. Bake
uncovered about 1 hour, basting chicken with lemonade from pan every 15
minutes. About 15 minutes befre chicken is done, drain off excess juice
from pan. Serve hot.
Lemony Chicken and Anchovy Ravioli
Categories: Pasta, Chicken
Yield: 4 servings
2 ts Olive oil -(2 cups flour, 3 eggs)
250 g Minced chicken 60 g Fresh parmesan cheese,
4 Anchovy fillets, chopped -thinly sliced (optional)
2 tb Grated fresh Parmesan cheese Creamy Cheese Sauce:
1 tb Cream 30 g Butter
1/4 ts Ground nutmeg 2 tb Plain flour
1 ts Grated lemon rind 1 c Water
2 tb Lemon juice 1 sm Chicken stock cube, crumbled
1/4 c Chopped fresh parsley 300 ml Carton cream
1 Quantity plain pasta dough 2 tb Grated fresh Parmesan cheese
Heat oil in pan, add chicken, cook, stirring for 2 minutes. Stir in
anchovies, cheese, cream, nutmeg, rind, juice and parsley. Blend or
process mixture until smooth.
Divide pasta dough in half, roll each piece until 2 mm thick. Place 1/4
level Tsp of filling 3 cm apart over 1 sheet of pasta. Lightly brush
remaining pasta sheet with water, place over filling; press firmly between
filling. Cut into square ravioli shapes. Lightly sprinkle ravioli with a
little flour.
Just before serving, add ravioli to large pan of boiling water,
boil,uncovered, for about 5 minutes or until just tender; drain. Combine
ravioli with hot sauce; serve topped with extra cheese.
Creamy Cheese Sauce: Melt butter in pan, add flour; stir over heat until
bubbling. Remove from heat, gradually stir in combined water and stock
cube, stir over heat until mixture boils and thickens. Simmer,uncovered,
until reduced by half. Just before serving, stir in cream and cheese.
Serves 4.
Lemony Drumsticks with Stuffing
Categories: Chicken
Yield: 3 servings
1 md Lemon 1 1/2 c Very hot water
12 sm Chicken drumsticks(about 2 3 tb Butter or margarine
-1/2 pounds) 1 Pkg.(6 ounces) cornbread
1 tb Oil -stuffing mix
2 tb Brown sugar
Grate rind from half the lemon at one end; then cut lemon in half. Squeeze
the juice from one half and cut the other half into thin slices. Brown
drumsticks in oil in large skillet. Place in shallow baking dish and top
with brown sugar and lemon slices. Bake @ 375 degrees for 15 minutes.
Meanwhile, combine hot water, butter, and contents of vegetable / seasoning
packet in the skillet, stirring until butter is melted. Add stuffing
crumbs, the lemon juice and lemon rind and stir just to moisten. Move
chicken to one side of dish;baste with pan drippings. Mound stuffing on
other side and bake 15 minutes longer.
Makes 3 cups stuffing plus chicken or 6 servings.
Lemony Grilled Chicken
Categories: Chicken, Barbecue
Yield: 3 servings
1/2 Bottle (3-3/4 oz) Minute 1/8 ts Liquid pepper sauce
-Maid Lemon juice 1 Broiler fryer (about 2-1/2
1/4 c Butter or margarine, melted -lbs. quartered)
1/2 ts Crushed thyme leaves
Pepper to taste
Combine lemon juice, butter or margarine, thyme and pepper sauce in a small
bowl. Sprinkle chicken with pepper. Place chicken, bone side down, on
grill over hot coals. Brush with basting sauce. Grill for 40 minutes,
turning once. Baste frequently with sauce. Serve with remaining basting
sauce. Makes 3- 4 servings.
Note: For a lighter taste, remove outer skin from chicken before grilling.
From: Minute Maid Lemon Juice Box Shared By: Pat Stockett
Lemony Herbed Chicken Wings
Categories: Chicken, Appetizers, Wings
Yield: 6 servings
4 To 6 servings 1/3 c Fresh rosemary, minced, or 3
4 lb Chicken wings (about 24 -tsps dried, crumbled
-pieces) 4 lg Cloves garlic, peeled and
1/2 c Freshly squeezed lemon juice -minced
-(3 large lemons) Salt
1/2 c Olive oil Coarsely ground black pepper
1. Rinse the chicken wings well and pat them thoroughly dry. Tuck the end
of each wing under the tiny drumstick, so they keep their shape.
2. In a medium-size bowl, mix together the lemon juice, olive oil,
rosemary, garlic, and salt and pepper to taste. Arrange the chicken wings
in one or two nonreactive ovenproof dishes, so they aren't crowded. Pour
the marinade over them. Turn the wings to coat them with the marinade,
cover the dishes,, and refrigerate overnight or for at least 8 hours. If
possible, turn the wings once or twice as they marinate.
3. Preheat oven @400.
4. Bake the chicken wings in the marinade, uncovered, until they are golden
and crisp, turning them once, 30 minutes. Remove them from the oven and let
them cool. Serve at room temperature or slightly chilled.
Lemony Poached Chicken
Categories: Chicken
Yield: 4 servings
4 Boneless, skinless chicken 1 ts Grated lemon peel
-breast halves 1 c Lowfat milk
1/4 ts Ground black pepper 1 1/2 tb Cornstarch
1/2 c Chicken broth 1 tb Dijon mustard
1/4 c White wine 2 tb Minced fresh parsley
2 tb Lemon juice -(Optional)
Season the chicken with pepper. Combine the chicken broth, wine, lemon
juice and lemon peel in a large, deep skillet. Bring to a boil. Add the
chicken and reduce the heat to medium-low. Cover and simmer for 12 to 15
minutes, until cooked through. Remove the chicken to a serving plate.
Blend the milk, cornstarch and mustard until smooth. Stir into the
simmering liquid in the skillet. Increase the heat to medium. Cook,
stirring constantly, until the mixture boils and thickens. Return the
chicken to the skillet and coat well with the sauce. Sprinkle with the
parsley before serving.
Makes 4 servings.
Lime Pepper Chicken
Categories: Chicken
Yield: 4 servings
1/2 ts Finely shredded lime peel 1/2 ts Garlic salt
1/3 c Lime juice 2 To 2 1/2 lbs. meaty chicken
2 tb Cooking oil -pieces(breasts,wings,thighs
1 ts Dried thyme,crushed -,legs)
1 ts Cracked black pepper
Preheat the broiler. Meanwhile, for sauce, in a small bowl, stir together
lime peel, lime juice, oil, thyme, pepper and garlic salt.
Set mixture aside. Place chicken, skin side down, on a unheated rack in a
broiler pan. Brush with sauce. Broil 4 to 5" from the heat for 15 to 18
minutes or until lightly browned, brushing often with sauce. Turn chicken.
Brush with sauce. Broil 10 to 15 minutes more or until no longer pink,
brushing often with sauce.
Makes 4 servings.
Lime Sauced Chicken
Categories: Chicken, Low-cal
Yield: 4 servings
4 Chicken Breasts * 2 ts Cornstarch
1/2 md Lime 1/2 ts Dry Instant Chicken Bouillon
3/4 c Apple Juice Or Cider
* Chicken breast halves should be boned and skinned.
~-------------------------------------------------------------------------
Spray a large skillet with Pam. Preheat skillet over medium heat. Add
chicken. Cook over medium heat for 8-10 minutes or until tender and no
longer pink, turning to brown evenly. Remove from skillet; keep warm.
Meanwhile, remove strips of peel from lime, using a vegetable peeler. Cut
peel into thin strips; set aside. Squeeze 1 T juice from lime. Combine
lime juice, apple juice, cornstarch, and bouillon granules; carefully add
to skillet. Cook and stir until thickened and bubbly. Cook and stir 2
minutes more. To serve, cut each chicken breast half into 1" diagonal
pieces. Spoon some sauce over each serving. Garnish with reserved lime
peel. Pass remaining sauce.
Lime-Light Chicken
Categories: Chicken
Yield: 4 servings
4 Skinless,boneless chicken Freshly ground black
-breast halves,about 1 lb. -pepper,to taste
1 Bay leaf 1 Lime,thinly sliced
1 tb Vegetable oil Shredded iceberg
1 tb Distilled white vinegar -lettuce,optional
1 tb Freshly squeezed lime juice Radish halves,optional
1 ts Chopped fresh thyme leaves Additional lime
-or 1/2 tsp. dried -slices,optional
1/8 ts Ground coriander
Heat oven to 325 degrees. Arrange chicken breasts in one layer in 8" square
baking dish; add bay leaf. In small bowl, stir oil, vinegar and lime juice
to blend; pour over chicken. Sprinkle with thyme, coriander and pepper.
Bake, covered, 20 minutes. Uncover baking dish; arrange lime slices over
chicken. Bake, uncovered, 5 minutes longer until chicken is cooked through.
To Serve: If desired, line serving platter with shredded lettuce. Arrange
chicken with cooked lime slices over lettuce; garnish with radish halves
and additional fresh limes, if desired.
Makes 4 servings.
Liver Sage Sausage
Categories: Veal, Pork, Chicken
Yield: 6 servings
1/2 lb Veal or pork stew meat 1/4 c Drained capers
- cut into 1-in pieces 1/4 ts Ground black pepper
1/2 lb Chicken livers 1/2 c Dry white wine
4 tb Chopped fresh sage; -=OR=- 1/2 lb Bacon; coarsely diced
2 tb -Dried sage 4 Feet of sausage casing
2 tb Minced garlic
IN A MIXING BOWL, combine veal or pork and the chicken livers with the
sage, garlic, capers, pepper and white wine. Cover and place in the
refrigerator for 4 hours, or up to 12 hours. Remove the mixture from the
refrigerator, and add the bacon. Pass the mixture through a meat grinder
fitted with medium holes or place in a food processor and pulse until well
combined, but not quite smooth. Stuff the mixture into sausage casings,
forming one long sausage or form into patties. To cook, place the sausages
on a hot grill or under a preheated broiler. Grill 5 to 6 minutes on each
side.
Lolly's Poultry Supreme
Categories: Poultry, Chicken
Yield: 6 servings
6 oz Chicken or Turkey - boneless # Green Pepper - sliced
-and skinless all fat 1 Clove Garlic - sliced
-removed 8 Mushrooms - sliced
# Onion - sliced
Salt to taste
Put Poultry piece in the bottom of a small microwave covered dish. Salt to
taste. Add other ingredients.
Cover and Microwave for 14 minutes on high. Rotate dish at half time. Makes
1 serving.
Variations: Add # can stewed tomatoes (14-16 oz can). Also can add # C
rice and # C water to above and increase microwave time to 22 minutes
rotating dish after 10 mins.
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