Chicken in Lemon Grass & Chili

Yield: 4 servings

3 lb Chicken
4 ea Cloves garlic
1 ea Large onion
3 tb Vegetable oil
1 ea Salt
2 tb Minched lemon grass
1 ts Ground chilies
4 tb Fish sauce(nuoc mam)
1 tb Granulated sugar
1 tb Caramel sauce
1 c  Water

Rinse chicken and dry well. Cut into small pieces. Peel garlic and slice
finely. Cut onion into halves lengthwise and then cut lengthwise into
1/2 inch strips. Heat oil in large frying pan over medium heat. Add a
pinch of salt, garlic and onion. Fry over medium heat until onion
becomes translucent. Add lemon grass and chili. Fry 1 to 2 minutes until
fragrant. Add chicken and cook until lightly browned. Add fish sauce,
sugar and caramel sauce. Mix well. Add 1 cup water and cook 45 minutes
or until chicen is tender. Stir occasionally and add more water if
necessary. Makes 4 servings. CARAMEL SAUCE: Mix 1/2 c sugar with 4
tablespoons of water in heavy saucepan. Bring to a boil over medium heat
and let boil until mixture changes colour. Turn heat down to low and
heat until brown. Add 1/2 cup water to mixture. Stir until sugar is
dissolved. Remove from heat and store in a jar in the refrigerator.
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Sausage Stuff

(Serves 4-5)

1 packet pork sausages
1 tin sausage and onion mix (try the type with
added chile for a little extra OOMPH!)
Chutney
A bit of oil

1. Cut Sausages into 3 or 4 pieces
2. Brown Sausage bits in oil
3. Add tin tomato mix + 2 serving spoons of chutney
4. Cook for +/- 45 minutes stirring occasionally

Serve on pasta with a french salad.  Enjoy!
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No-fuss Chicken

1 bottle (16ounces) Russian, Thousand Island
or Catalina salad dressing
2/3 cup apricot preserves
2 envelopes dry onion soup mix
16 boneless skinless chicken breast halves
(I prefer the thighs with bone in)

In a bowl, combine dressing, preserves and soup mix.  Place chicken in
an ungreased baking pan; top with dressing mixture.  Cover and bake
350 degrees for 20 minutes; baste.  Bake, uncovered, 20 minutes longer
or until chicken juices run clear.  Serve juice over rice or cooked
egg noodles.  Yield: 16 servings.
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Chicken loaves with Marsala

 (serves 8)

2 lbs. ground chicken breasts
1/2 c fresh bread crumbs
1/2 c grated parmigiano reggiano
1 egg, lightly beaten
1 medium onion, chopped
2 ribs of celery, chopped
6 garlic cloves, minced
3 tbsp. olive oil
salt & pepper to taste
1/4 c chopped parsley
1/2 lb. Sliced mushrooms
2 c. reduced chicken stock
1 c. sweet Marsala
1 c. cream
4 tbsp. unsalted butter, at room temperature
olive oil for browning the chicken loaves

In the 3 tbsp.  of olive oil, sweat the onions, celery & garlic until
soft & translucent.  Transfer to a large bowl & cool thoroughly.  Add
the remaining ingredients MINUS the last 5 ingredients.  Mix
thoroughly & refrigerate, covered, for at least 2 hours.  Shape the
chicken mixture into 8 oval loaves & brown, on both sides, in a little
olive oil.  Remove loaves to a platter & in remaining oil, adding more
oil as necessary, saute the mushrooms until most of the liquid has
evaporated.  Add the Marsala & reduce by 2/3ds.  Add the chicken
stock, return the chicken loaves to the skillet, bring to a boil,
cover, & simmer for 20 minutes.  Remove the chicken loaves to a
platter & keep warm.  Reduce the poaching by 1/2 or until thick.  Add
the cream & reduce again.  When the sauce is thick, remove from heat &
swirl in butter, 1 tbsp.  at a time.  Nap the loaves with the sauce.
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Apricot Chicken

200 ml (small carton) Apricot Liqui Fruit  (Apricot juice)
1 packet of Chicken pieces (equivalent to 1 chicken)
1 Cup Fruit Chutney
1 Packet of White Onion Soup Powder

Place chicken in a oven-proof dish and spice with little chicken spice
or salt and pepper.  Mix the juice, chutney and soup powder.  Pour
mixture over chicken and bake in pre-heated (180) oven for +/-1,5 hr.
I cook the chicken covered and take the lid off for the last 30 min or
so, for a bit of color.
your requests for the info.I also had such an overwhelming response
for my pot roast recipe that I mentioned in my bio so here it is!
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Chicken Delight

2 cups uncooked long-grain rice
6 chicken pieces (I've also used pork chops,
which works fine, too)
1 10-3/4-ounce can cream of mushroom soup
1 10-3./4-ounce can cream of chicken soup
1 10-3/4-ounce can French onion soup
1 stick butter or margarine
3 soup cans of water

Spread the rice in the bottom of a 9 by 13-inch pan.  Melt the
soups, water and butter in a saucepan until blended.  (When my
father makes this, he insists that you should melt the butter in
the pan in the oven before you put the rice in the pan, rather than
mixing it in with the soups.)

Lay chicken pieces (or pork chops) on top of rice, and pour soup
mixture over this.  (My aunt adds mixed peas and carrots, but I've
never tried this.  My mother sprinkles black pepper over the top,
but I don't like this either.)

Bake at 350 degrees for an hour and 30 minutes, until liquid is
absorbed and rice is cooked.
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Italian Chicken & Potato Casserole

Chicken Marinade
1 1/2 -2 lbs. boneless chicken breast, pierced
1 envelope Lipton Savory Herb & Garlic soup mix
1/4 cup Red wine vinegar
1/2 cup water
3/4 cup Olive oil

**Add other seasonings like Dill weed, Italian Seasoning, and Cilantro
to taste

Mix all ingredients together well in large ziploc bag.  Add boneless
chicken breasts and marinate in refrigerator for 6-8 hours for best
taste.

Potato Casserole
1 1lb package frozen cubed hash browns
1 stick butter or margarine, melted
2 cups shredded Kraft Italian cheese*
1 can cr. Chicken soup*
1 pint sour cream
1 cup mozzarella cheese
Parsley to taste
Dill weed to taste

Preheat oven to 350 degrees.  Mix all ingredients and Dill weed and
parsley thoroughly in large mixing bowl.  Grease 9x13" baking dish and
spread potato mixture evenly in dish.

Remove chicken breast from marinade and lay on top of potato
mixture**, sprinkle mozzarella cheese and little parsley and dill weed
on top and bake for 1 hour.  Remove and let sit for 5 minutes and
serve.

*You can use different varieties of cheese and creamy soups according
to your taste and make this recipe different every time!

** You can also grill the chicken and dice it up to mix with the
potatoes.
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Chicken Pot Pie

1     package refrigerated pastry crust
1     large can chopped white chicken meat (like for chicken salad)
1     can cream soup (potato, broccoli, mushroom, etc.)
1/2  can milk
1     medium size package frozen vegetables (any)

Prepare bottom crust according to directions.  (Use a deep-ish dish.)
Drain chicken and place on crust.  Salt and pepper to taste.  Layer
frozen veggies on top of chicken (no need to thaw).  In a separate
bowl, mix soup and milk together.  Pour over vegetables, making sure
to coat evenly (some light stirring might be necessary).  Place top
crust over pie and crimp edges.  Vent top.  If desired, brush top with
melted margarine.  Take some aluminum foil, fold into narrow strips,
and cover outer edges of pie to prevent burning (I use toothpicks to
make sure foil doesn't fall off).  Place in a 400 degree oven until
center is lightly brown (this depends on how deep your dish is, but
it's usually about 20 minutes).  Remove foil and brown edges (about
another 5 minutes).  Tell everyone it's homemade and bask in their
adoration.
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INDIAN SPINACH CHICKEN

1 1/2 pounds of chicken (I use chicken breasts)
3 bags frozen spinach (or 4 small boxes)
1 large onion
1 bunch fresh cilantro
1 tablespoon turmeric
2 tablespoons canola oil
salt to taste

Use a large pot with a lid.  Chop onions into strips.  Cut chicken
into smallish chunks.  Fry the onions the oil until they turn clear
(about three minutes).  Add the chicken chunks and stir-fry until
barely pink.  Add the turmeric and salt.  Add the three bags of frozen
spinach and cover the pot.  Cook for about 40 minutes over medium-high
heat.  Stir occasionally, and add more salt if desired.  When liquid
is almost absorbed, add the chopped cilantro.  Cook for another five
minutes.  Serve over white rice.
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Pelau

1 chicken cut up fairly small.  Season with salt, pepper, a dash of
Worcestershire sauce or soya sauce, 1 chopped up onion, clove of
garlic (optional) ,sprinkle of thyme,teaspoon of vinegar, tbsp
ketchup.  leave for a couple hours to marinate after which , you
separate the meat from marinade and..........
In a large heavy saucepan, place 1 tbsp oil, 2 or 3 tsp curry powder,
marinade and a little water, simmer for a few minutes, add the meat
and a 1/2 tsp of gravy browning, simmer until the meat is just about
cooked,stirring every now and then, taste to make sure it has enough
salt .
Add approx 2 cups of long grained rice ( I use Uncle Ben's), add enough
water to cook the rice, check that you have enough salt to taste,
bring to boil, stir well, cook on minimum until rice tender.  All the
amounts can be adjusted to taste, it might take a couple times to get
this just right, but you can make this "your style" by varying the
ingredients to your taste.  My boy likes it hot with garlic.  I like
it hot without the garlic, and sometime I add some brown lentils or
pigeon peas.  Great for potlucks, picnics, freezing and reheating for
meals at work etc.  ONE POT.  ONE SPOON, ONE BOWL!
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Chicken Cordon Bleu

2 boneless chicken breasts
2 slices  ham
2 slices  Swiss cheese
1/8 tsp   garlic powder
1/8 tsp   white pepper
1/8 cup   bread crumbs
2/3 t     vegetable oil
minced parsley

Pound chicken breasts flat. Place one ham and cheese slice on each
chicken piece. Sprinkle with minced parsley, garlic powder, salt and
pepper. Roll up chicken to enclose ham and cheese. Secure with wooden
toothpicks. Brush with oil. Bread with crumbs. Place on a nonstick
baking sheet. Bake at 350 degrees F for 35 minutes.

1 8 OZ. chicken breast, cut in half
2 thin slices of ham
2 thin slices of Swiss cheese
1 egg
breadcrumbs
butter

On each half breast, place ham and swiss cheese, roll up from end and
hold together by inserting a toothpick. Beat egg, roll prepared breast
in egg and breadcrumbs. Saute in butter until golden brown and place in
hot oven for 10 minutes, or until chicken is tender. Place on plate and
pour sauce over each breast. Serve with wild rice and steamed
vegetables.

SAUCE

2 OZ. butter
2 OZ. flour
2 OZ. heavy cream
1 cup hot chicken broth, seasoned and strained

Cook butter and flour for 1 minute, stirring constantly. Do not brown.
Gradually add chicken stock to the flour and butter mix. Stir with wire
whisk until smooth. Check seasoning to taste. Add cream and cook until
it reduces to gravy thickness.
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Senegalese Chicken Yassa

1-1/2 fresh habanero or other hot chile, to taste
4 large onions, sliced thin
1/4 cup plus 1 Tbs peanut oil (I used olive oil)
1/4 cup fresh lemon juice
salt, black pepper to taste
1 chicken (2-1/2 to 3-1/2 lbs) cut into serving pieces
4 carrots, peeled, thinly sliced
3/4 cup pimiento-stuffed olives
1/2 cup water
2 Tbs Dijon mustard
white rice, cooked, for serving

Mince 1/2 habanero. Stir together minced habanero, onions, 1/4 cup oil,
lemon juice, salt and pepper in large non-reactive bowl. Place chicken
in marinade, tossing to coat. Marinate at least 2 hours in refrigerator.
Heat remaing oil in 3-quart dutch oven or large skillet. Remove chicken
pieces from marinade, reserving marinade. Add chicken pieces to pot;
brown on all sides. Remove and set aside. Remove onions from marinade
and add to pot. Cook until tender and translucent, about 6 minutes. Add
remaining marinade and heat through. Prick remaining habanero with fork.
Add it, the chicken pieces, carrots, olives, water and mustard to pot.
Stir to mix well. Heat to boil, lower heat and simmer until chicken is
cooked through, about 20 minutes. Serve over hot rice.
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RICE & CORN DRESSING

Stuffings, Turkey, Poultry
Yield: 2 Servings

2.00 c  Brown or white rice-(uncooked)
1.00 lb Chicken or turkey-giblets, use few or no livers
Broth from cooking giblets
0.50    Bunch of celery hearts,-finely sliced
1.00 lg Bell pepper, chopped
2.00 md Onions, chopped
Salt & pepper to taste
Cayenne pepper to taste
Optional: Poultry seasoning, sage and garlic powder to taste
0.25 c  Worcestershire sauce (or to taste)
1.00 cn (12-oz) corn (Green Giant Niblets preferred)

Cook rice according to package directions. Cook giblets in salted water
until tender, cool, then chop or grind. Save the broth. Saute celery,
onion and bell pepper until the celery is limp (can be easily smashed
between thumb and forefinger). Add all seasonings except Worcestershire
sauce. Simmer for 5 minutes. Add the Worcestershire sauce and corn.
Simmer for 10 minutes. Combine rice and vegetable mixtures. Add the
chopped giblets and mix well. Use the broth to moisten, if necessary.
Put the dressing in the turkey and cook the turkey as usual. If stuffing
wild ducks or geese, do not stuff until the last 15 to 30 minutes of
cooking time. Enough to stuff 1 large turkey.
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WHITE AND WILD RICE STUFFING

Stuffings, Chicken
Yield: 1 Servings

0.25 c  (1/2 stick) butter or margarine
1.50 c  Uncooked wild rice, rinsed
0.50 c  Chopped celery
5.50 c  Water
1.00    13-3/4 or 14-oz can chicken broth
1.00    Bay leaf
1.00 t  Salt
1.00 t  Dried oregano leaves
0.25 t  Ground black pepper
1.50 c  Uncooked long-grain white rice
1.00 c  Chopped, unpeeled red apple
0.50 c  Chopped green onions

1. In heavy 4-quart saucepan or Dutch oven, heat butter. Add wild rice
and celery. Saute until lightly browned. Add water, broth, bay leaf,
salt, oregano, and pepper to saucepan. Heat to boiling; cover and cook
over low heat 25 minutes.

2. Stir white rice into wild rice; cook, covered, until rice is tender-
about 20 minutes longer. Fold in appie and green onions.

3. Set stuffing aside just until cool enough to stuff neck and body
cavities of turkey. Or spoon into greased 2 1/2-quart casserole; cover
and bake at 325'F about 20 minutes or until apples are tender.

MAKES ENOUGH FOR 12 TO 14 lb TURKEY
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Wild Rice Stuffing

Enough For A 15 Lb Turkey

Stuffing, chicken
Yield: 1 servings

3 tb Butter or bacon fat                 1 ts Minced parsley
1 tb Salad oil                           1 ts Thyme
1 md Onion, chopped                    1/2 ts Minced sage
1 1/2 c  Raw wild rice                       1 ts Salt
1 c  Broken walnuts                      1    Freshly ground black
pepper
2 c  Chopped celery                      4 c  Boiling chicken
broth
1    The giblets, chopped

Melt the butter with the oil in a heavy skillet or large saucepan and
saute the onion until soft. Add the rice and cook, stirring often, until
slightly colored. Add the walnuts, cook for 5 minutes, then add the
celery, and cook until the rice is golden. Stir in the herbs and
seasonings and the giblets. Pour on the boiling liquid, and simmer until
the liquid is absorbed, about 30 minutes, and the rice is just barely
done. Amounts may be adjusted to the size of the bird. This recipe
should stuff a 15-lb turkey.
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Crock Pot Chicken Cordon Bleu

6                    chicken breast -- pounded to flatten
6      slices        ham
6      slices        swiss cheese
1/4  cup           flour seasoned with salt and pepper
1      pound         mushrooms -- sliced
1/2  cup           chicken broth
1/4  cup           parmesan cheese
2      cans          cream of mushroom soup

Place a slice of ham and swiss cheese on flattened chicken breast. Roll
chicken breast and fasten with toothpick. Roll in flour mixture. Place
mushrooms and chicken broth in bottom of crock pot. Place breast on top.
Top with soups and sprinkle with parmesan cheese. Cook on low 6-7 hours
or high 3-4 hours Serve with rice.
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Bourbon Chicken

2 lbs boneless chicken breast-cut into bite size pieces.
1-2 tbs olive oil
1. 1 clove garlic crushed
2. 1/4 tsp ginger
3. 1/2 tsp crushed red pepper
4. 1/4 cup apple juice
5. 1/3 cup firmly packed light brown sugar
6. 2 tbs catsup
7. 1 tbs cider vinegar
8. 1/2 cup water
9. 1/3 cup soy sauce

1 tbs corn starch
1 tbs water

Heat oil in large pot then add chicken pieces and lightly brown for
about 6-7 minutes.  Remove chicken from pot and put aside.  Now add
ingredients #1-9 to pot and heat over med heat until dissolved.  Add
chicken bring to a boil and then simmer for about 20 minutes.  In a
small bowl mix corn starch and water and add to chicken and sauce just
before serving to thicken.  I serve this over rice and it is great.  I
like to have extra sauce so I usually double #1-8 and the corn starch
and water but don't double the soy sauce as it will be to salty.  Hope
everyone enjoys this as much as I do.  It is even better the second
day.
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Chicken Morocco

Yield: 4 servings

1 c  Bulgur wheat
1/2 c  Prune or Orange Juice
4 ea Skinned Chicken Thighs
6 ea Pitted prunes - diced
1/2 ea Onion -- chopped
1/4 t  Ground Allspice
1 cn Stewed Tomatoes - 14.5 oz

In saucepan, bring 1 1/2 cups water to boil; add bulgur wheat.  Cover
and heat over low heat for 20 min.  Season chicken with salt free herb
dressing, if desired.  I use white rice instead of the wheat.  It is
very good with the rice also.  In skillet, brown chicken with onions
inn oil over medium heat; drain.  Stir in tomatoes, juice, prunes, and
allspice.  Cover and cook 10 min.  Uncover, cook over medium-high heat
10 to 12 min.  or until sauce thickens and chicken is done; turn
chicken and stir sauce occasionally.  Serve chicken and sauce over
bulgur.  Garnish with chopped parsley, if desired.

Amount per serving:  Calories 349 (20% from fat)  Fat 8.2 g.
Cholesterol 45 mg.  Sodium 88 mg.

This dish is low in sodium, and is an excellent source of fiber and a
good source of iron.  Before cooking, rinse chicken in cold water, and
pat dry.
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Cilantro Grilled Chicken

2 Cornish hens (4 lbs total)
2 Tbsp  minced garlic
2 Tbsp cilantro (stem, root, leaf)
1 tsp fresh ground black pepper
2 Tbsp   soy sauce

Wash hens, split into small pieces. Mince cilantro, mix with garlic,
pepper, and soy sauce. Marinate hen bits in this mix for a couple of
hours, turning every so often. Grill or broil until done. Can be served
with the Thai condiment "sweet hot garlic sauce."
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Chicken and Dumplings

6      cups          fat-free chicken broth
1 1/2  cups          cooked chicken -- cubed (or turkey)
1      cup           celery -- sliced
1      cup           carrots -- sliced
1      cup           onions -- chopped
1/2  teaspoon      dried thyme -- leaves
1/8  teaspoon      white pepper
1/4  cup           cold water
3      tablespoons   cornstarch
** Dumplings **
2/3  cup           all-purpose flour -- sifted
1 1/4  teaspoons     baking powder
1/8  teaspoon      salt
2      teaspoons     fresh parsley -- minced
2      teaspoons     reduced-calorie margarine
1/4  cup           ice water

In a Dutch Oven, combine broth, chicken, celery, carrots, onions, thyme and
pepper to taste.  Bring to a boil, reduce heat, cover and simmer for about
20 minutes.  In small bowl, combine water and cornstarch; blend until
smooth.  Stir into broth mixture. Cook over medium heat until mixture boils
and slightly thickens, stirring frequently.

Meanwhile, combine the flour, baking power, salt and fresh parsley (you
could use fresh dill finely chopped in place of parsley), cut in margarine
with pastry blender or with your fingers until mixture looks like coarse
meal.  Stir in just enough ice water to make a light workable dough, shape
into about 8 balls.  When the mixture comes to a boil drop the balls into
the boiling broth.  Reduce heat to simmer; cover Dutch Oven tightly and cook
for 14-16 minutes or until the dumplings are cooked.
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CHICKEN SQUARES

Makes 16 squares

2 cups chopped cooked white chicken meat, skin and fat removed
1 cup cooked rice
3/4 cup dry breadcrumbs
1/4 cup chopped celery
3/4 cup frozen egg product, thawed
1 large egg white
10 ounces condensed cream of mushroom soup
1/2 cup milk
2 tablespoons chopped pimiento
3/4 teaspoons salt
1/4 teaspoon thyme

Combine first 4 ingredients in bowl. Add to chicken mixture. Stir. Turn into
9x9 inch pan sprayed with no stick cooking spray. Bake, uncovered, in 350~F
oven for 50 to 60 minutes until set. Cut into 16 squares to serve.
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TROPICAL CHICKEN WITH RICE

1      large         oven bag
1      tablespoon    all-purpose flour
4                    chicken breast halves -- skinned & boned
1 1/4  cups          orange juice
1      can           sliced pineapple (15 1/4-ounce) -- undrained
1      can           sliced peaches (15 1/4-ounce) -- undrained
3      tablespoons   soy sauce
1      tablespoon    chopped fresh parsley
2      teaspoons     grated fresh ginger or
1/4  teaspoon      ground ginger
1/4  teaspoon      pepper
1      package       instant rice (7-ounce)

Place oven bag in a 13- x 9-inch baking dish. Add flour; twist end of oven
bag, and shake. Add chicken and remaining ingredients; squeeze oven bag to
blend ingredients, leaving pineapple and peach on top of mixture.  Close
oven bag with nylon tie; cut 6 (1/2-inch) slits in top of bag. Bake mixture
at 350° for 40 to 45 minutes or until chicken is done. Makes 4 servings.
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WORTHY CHICKEN

Makes 6 servings

1 1/2 pounds boneless chicken breasts, halved, skin and fat removed
1/2 cup salad dressing (recipe below)
1/2 cup chopped onion
1/2 cup grated carrot
1 tablespoon prepared mustard
1/2 teaspoon liquid sweetener
2 teaspoons chives
1/4 teaspoon thyme
1/4 teaspoon basil
1/2 cup coarsely crushed corn flakes

Lay chicken in pan large enough to hold single layer.
Mix next 8 ingredients in bowl. Spoon over chicken, getting some on each.
Sprinkle corn flake crumbs over top. Bake, uncovered, in 375~F oven for 50 to
60 minutes until tender.
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Lemon grass chicken

servings: 4

lemon grass marinade
2 lb skinless boneless chicken br
2 t  peanut oil
1 c  coconut milk
1 c  chicken broth

1.  prepare lemon grass marinade.
2.  marinate chicken in lemon grass marinade for at least one hour.
3.  in a large skillet or wok, heat 1 tablespoon peanut oil over high
heat.
4.  brown chicken well on both sides, adjusting heat so that it does not
burn.
5.  remove chicken from pan and set aside.
6.  wipe out skillet.
7.  add remaining 1 tablespoon peanut oil and heat over medium heat.
8.  add basil and strained solids* from the marinade.
9.  saute for three minutes.
10.  add coconut milk and chicken broth.
11.  simmer until liquid reduces by 1/2.
12.  return chicken to skillet and cook for 6-8 more minutes.
13.  serve with soft jasmine rice.

*note:  after removing chicken from marinade, strain the solids and use
them for added flavor.  discard the liquid.
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Chicken and eggplant with curry

categories: chicken
servings: 2

3    garlic
1    onion
2 c  eggplant
1/2 lb chicken breast
1 t  panang curry base
1/4 c  parsley

1.  in a large skillet, heat oil.
2.  saute garlic until golden brown.
3.  add onion and eggplant and saute until onion becomes soft.
4.  add chicken and reduce heat.
5.  simmer until chicken becomes fully cooked (5 - 10 minutes).
6.  add parsley and panang curry base.
7.  mix thoroughly and season with salt and pepper if desired.
8.  serve over pasta or rice.
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chicken in lemon grass saute

categories: chicken
servings: 2

1 t  oil
2    lemon grass heart
1 t  minced red chili peppers
2 t  seasoning sauce
1 lb skinless boneless chicken br
2    scallions
1 t  lime juice
1 t  honey
1/2 c  fresh cilantro

1.  heat oil in a large nonstick skillet.
2.  add lemon grass hearts, minced red chili pepper and seasoning sauce.
saute for three minutes.
3.  add chicken and saute for about 5 minutes.
4.  add scallions and saute for 1 minute.
5.  add lime juice, honey and cilantro.
6.  toss until all mixed togethe well.
7.  serve over noodles.
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chicken in mussaman curry sauce

categories: chicken
servings: 4

mussaman curry sauce
1    onion
3    carrot
1 1/2 lb skinless boneless chicken br
2 c  frozen peas

1.  in large skillet, prepare mussaman curry sauce.
2.  add onions and carrots and simmer until onions get soft.
3.  add chicken and cook for 8-10 minutes or until chicken is done.
4.  stir in peas and cook for 2 more minutes or until peas are heated
through.
5.  serve over hot soft jasmine rice.
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chicken panang on skewers

categories: chicken
servings: 4

1 lb boneless chicken breast
16 ea 8 to 10 inch skewer
panang curry sauce

cut chicken into long thin strips, about 6 strips per breast.
thread chicken onto skewers.
prepare panang curry sauce.
put skewered chicken into container.
pour hot panang curry sauce over chicken and refrigerate at least one
hour.
grill chicken over hot coals or broil on high heat for 6-8 minutes on
each side.
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chicken satay

servings: 4

30    8 to 10 inch skewer
peanut sauce
2 lb boneless chicken breast

soak skewers in water for at least 1 hour so that they will not burn
during cooking.
make peanut sauce.
slice chicken into long thin strips, about 6 strips per breast half.
in refrigerator, marinate chicken in 3/4 of the peanut sauce for at
least one hour.
thread chicken onto skewers.
grill or broil skewered chicken about five inches from heat for 8
minutes on each side.
serve with remaining peanut sauce (hot or cold).
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Mesquite Grilled Chicken with Pineapple Salsa

Yield: 4 servings

1 lb Chicken Breast, skinless  and boneless
1 pk Chicken Mesquite Marinade -McCormick/Schilling

------------------------------PINEAPPLE SALSA------------------------------
1 cn Pineapple, DOLE crushed and drained
1/4 c  Red bell pepper, chopped
1    Green onion, sliced
1 tb Lime juice, fresh
1 tb Soy Sauce, Chun King Lite
1/4 ts Hot Shot Black & Red Pepper McCormick/Schilling blend
- up to 1/2 ts, as desired

Prepare 1 pkg (1.37 oz) Chicken Mesquite Marinade according to package
directions, using 1 lb, boneless, skinless chicken breast.  Grill Chicken.
Serve with Pineapple Salsa.
PINEAPPLE SALSA: Combine pineapple, red bell pepper, green onion, lime
juice, soy sauce and black & red pepper blend.
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FIESTA MOLE ROAST CHICKEN

  chicken
servings: 4

1    roasting chicken
6    red potato
3    carrot
6    white pearl onions
8 oz fiesta mole sauce
1 c  water

preheat oven to 325°.
while oven is preheating, place chicken in roasting pan and
vegetables around chicken.
mix together water and fiesta mole sauce.
pour mixture over chicken and vegetables.
cover and roast for two hours at 325°.
uncover roast last 15 minutes of cooking time.
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STUFFED CHICKEN WINGS

  chicken, wings
servings: 16

4 lb chicken wing
1    onion
8 oz ground pork
1/2 c  fresh parsley
1/4 c  fresh basil
1 c  wild mushrooms
1 c  unseasoned dry bread crumbs
1    egg
tomato basil curry sauce

remove bones from chicken wings, without tearing skin, leaving tips
intact.
in large skillet, saute onion and pork on medium heat until onions
are soft.
drain excess grease and return to heat.
add parsley, basil and mushrooms.  saute for five minutes.
in bowl, combine saute mixture with bread crumbs and egg.  let cool.
preheat oven to 375°.
stuff the wings by pressing the mixture into the open end with your
fingers.
return stuffed chicken wings to skillet.
saute wings over medium heat until browned.
place wings in a baking dish and finish in the oven, approximately
30 minutes.
serve with tomato basil curry sauce.
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GRILLED WALNUT CHICKEN

  entree
servings: 50

5 lb walnuts
2 c  fresh lime juice
2 c  fresh orange juice
2 c  fresh lemon juice
1/3 c  white wine
1/4 c  garlic
3 c  scallions
1 c  chicken stock
1 t  dry mustard
1/4 t  salt
1/4 t  white pepper
1/4 t  cayenne
6 c  plain yogurt
50 ea skinless boneless chicken br
50 c  cooked rice

combine walnuts (reserving a few as garnish), lime juice, orange juice,
lemon juice, wine, garlic, scallions, chicken broth, and dry mustard in a
food processor process until smooth and well blended combine yogurt
with 3 cups walnut mixture-mix well coat both sides of chicken breasts
with yogurt mixture cover and chill for 4-48 hours grill or broil for 10
minutes per side, until juices run clear when pierced with a fork serve
hot,  with the remaining yogurt mixture and hot cooked rice to the side
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HONEY GLAZED ROASTED CHICKEN

poultry
servings: 6

6 ea chicken leg quarter
1/3 c  flour
1 t  garlic salt
1/2 t  pepper
1/3 c  unsalted butter
1/4 c  honey
3 t  fresh lemon juice
2 t  soy sauce
1/8 t  ground ginger

combine flour, garlic salt, and pepper in a bag add chicken and shake to
coat well remove chicken, shake off excess place 2 tablespoons butter in
a baking dish place chicken in baking dish, skin side down roast,
uncovered, @ 350 degrees for 30 minutes turn chicken skin side up
combine remaining ingredients-mix well coat chicken evenly with honey
mixture roast @ 350 degrees for 30-45 minutes, basting often serve hot
or at room temperature
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LEMON-PARMESAN CHICKEN

mediterranean, entree, french
servings: 6

6 ea chicken breast half
5 t  fresh lemon juice
2 ea egg
1 c  dry breadcrumbs
1/2 c  parmesan cheese
2 t  lemon zest
1/4 c  unsalted butter
1 1/2 ea lemon

lay each breast half between sheets of plastic wrap
pound to a thickness of 3/8-inch
place into a 9x13x2-inch glass baking dish moisten with four-fifths of
the lemon juice, turning to coat on all sides

cover and allow to marinate for 15 minutes combine eggs with remaining
lemon juice and beat to mix well combine breadcrumbs, grated parmesan,
and grated lemon zest-mix well moisten each chicken breast with the egg
mixture, allowing excess to drip off drop into breadcrumb mixture and
turn to coat evenly, shaking off excess season with salt and white
pepper place onto a waxed paper lined baking sheet repeat with remaining
chicken chill for 30-60 minutes, to set coating heat 2 tablespoons
butter in skillet, over a moderate flame add 2 pieces chicken and saute
for 2-3 minutes per side, until lightly browned and cooked through
remove to a serving platter-keep warm repeat with remaining butter and
chicken garnish with lemon wedges serve hot
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SWEET BELL PEPPER CHICKEN PANANG

chicken
servings: 4

1 cn coconut milk
1 t  panang curry base
1 lb skinless boneless chicken br
2 t  seasoning sauce
1    tomato
1    yellow bell pepper
1    red bell pepper
1    green bell pepper
3    scallion
2 c  fresh mushroom
2 t  lemon juice
2 t  garlic chili pepper sauce

in frying pan, dissolve panang curry base in coconut milk and heat
over medium heat.
simmer until an oil appears.
add the chicken and seasoning sauce.
add tomato, yellow bell pepper, red bell pepper, green bell pepper,
scallion and mushrooms.
simmer for 2-3 minutes.
add lemon juice and garlic chili pepper sauce and mix together well.
serve with soft jasmine rice.
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THAI BARBEQUE CHICKEN

servings: 6

1 c  peanut sauce mix
1/2 c  garlic chili pepper sauce
3 lb chicken

mix peanut sauce mix and garlic chili pepper sauce together to make
barbeque sauce.
coat chicken completely with sauce.
charcoal grill, broil or bake chicken until done.
serve with extra thai barbeque sauce on the side.
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THAI COCONUT GINGER FRIED CHICKEN

chicken
servings: 4

2 t  tangy coconut ginger soup mi
1 cn coconut milk
1/4 c  garlic chili pepper sauce
2 lb skinless boneless chicken br
4 c  flour
2 t  garlic
1 t  paprika

in a large bowl, dissolve tangy coconut ginger soup mix in coconut
milk.
add garlic chili pepper sauce, mixing together well.
place chicken in bowl and toss well to coat.
marinate at least 2 hours, overnight is better.
mix together flour, granulated garlic and paprika.
completely cover chicken with flour.
let chicken sit for 5 minutes.
shake off excess flour.
deep fry until cooked through and golden brown, about 6-8 minutes.

note:  if you are using chicken parts with bone in, fry until desired
color.  finish cooking in over for 30 minutes at 350°.
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THAI HOT CHICKEN PEANUT SAUTE

chicken
servings: 4

1/4 c  peanut sauce mix
2 t  garlic chili pepper sauce
1 t  vegetable oil
1 lb boneless chicken breast
2 t  sherry
1/4 c  stock

combine peanut sauce mix and garlic chili pepper sauce to make paste.
in frying pan, heat oil.
coat medallions in paste, dropping in oil as you are done.
cook chicken, turning once or twice, until done, about 5 minutes.
when chicken is almost done, deglaze pan with sherry.
add 1/4 cup stock after deglazing pan (optional).
stir to incorporate.
continue simmering until sauce reaches desired consistency.
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ALMOND BAKED CHICKEN

servings: 4

4 ea chicken breast half
1/4 c  flour
1/3 c  unsalted butter
1 t  celery salt
1 t  sweet paprika
1 t  salt
1/2 t  curry powder
1/4 t  ground oregano
1/2 t  white pepper
1 c  blanched almonds
1 c  sour cream
1/4 c  dry breadcrumbs
2 t  unsalted butter

combine chicken and flour in a paper bag shake to coat well,
remove chicken, and pat with your hands to shake off excess
combine butter, celery salt, curry powder, paprika, oregano, salt, and
white pepper add chicken and coat evenly place into a large casserole
top with slivered almonds bake, covered, @ 350 degrees for 40 minutes
remove chicken with a slotted spoon, drain degrease drippings,
reserving 1/4 cup replace chicken into casserole
combine reserved 1/4 cup drippings and sour cream-mix well pour over
chicken bake, uncovered, @ 350 degrees for 20-25 minutes, until golden
serve hot
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CREAMED CHICKEN SESAME

servings: 4

8 ea chicken breast half
2 c  flour
2 t  salt
1 t  white pepper
2 ea egg
2 t  milk
1/2 c  sesame seeds
peanut oil
1/4 c  unsalted butter
1 c  chicken stock
1/2 c  cream
1/2 c  half and half

combine 1 cup flour, 1 teaspoon salt, and 1 teaspoon white pepper in a
bag add chicken and shake to coat well, pat with your hands to  shake off
excess combine eggs and milk-mix well combine 1 cup flour, sesame
seeds, and 1/2 teaspoon each salt and white pepper-mix well
dip chicken in egg mixture, allowing excess to drip off
coat evenly with sesame mixture place onto a waxed paper-lined
baking sheet cover and chill for 30-60 minutes, to set coating
heat oil to 370 degrees add chicken, fry until browned on all sides
and juices run clear when pierced with a fork drain on a cooling
rack and blot with paper towels keep warm in a 200 degree oven
heat butter in a saucepan, over a medium flame whisk in flour until
smooth and bubbly gradually whisk in cream and half & half
season to taste with 1/2 teaspoon salt arrange chicken onto a heated
serving platter ladle cream sauce over chicken serve hot
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DESERT GRILLED CHICKEN

servings: 8

2    chicken
1/4 c  garlic
1/4 c  sesame seeds
1/3 c  olive oil
1 c  canned garbanzo beans
2 t  fresh lemon juice
2 t  parsley
1/4 t  salt
1 t  sesame oil
2 t  pepper

place chicken into a large roasting pan combine garlic,
sesame seeds, and 2 tablespoons olive oil in a food
processor process to a smooth puree add garbanzo beans,
lemon juice, parsley, and salt process to a paste
with machine running, add remaining olive oil and sesame oil in a
thin-steady stream process until thickened
spread evenly over chicken season with ground pepper
cover and chill for 8-24 hours grill over direct heat for
20-30 minutes per side serve hot
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DEVILED CHICKEN

Servings: 8

3 t  dijon mustard
1/4 c  white wine
1 t  worcestershire sauce
8 ea skinless boneless chicken br
2 c  fresh breadcrumbs
1 t  poultry seasoning
1/2 t  salt
1/2 t  white pepper
1/4 c  unsalted butter
1/4 c  olive oil

combine dijon mustard, wine, and worcestershire-mix
well place breasts between sheets of plastic wrap,
moistened with water pound flat, without tearing combine
breadcrumbs, poultry seasoning, salt, and white pepper-mix well
generously coat breasts with mustard mixture coat evenly with
breadcrumb mixture, pat gently place onto a sheet of waxed
paper or plastic wrap cover and chill for 30-60 minutes
combine butter and oil in a skillet, over a moderate flame add chicken
and brown well on all sides drain on a cooling rack and blot with paper towels
place into a roasting pan bake @ 350 degrees for 20-25 minutes
remove from oven serve hot, with mustard cream sauce to the side
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DIJON BBQ CHICKEN

poultry
servings: 6

2 t  dijon mustard
1 t  white wine
1/4 t  basil
1/4 t  oregano
1/4 t  rosemary
1/4 t  thyme
1 t  garlic
3 lb chicken

combine dijon, wine, basil, oregano, rosemary, thyme, and garlic
spread evenly on all sides of chicken
cover and chill for 2-24 hours
grill 20-30 minutes per side
note:  very very good
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CORIANDER CHICKEN

barbecue, main course, marinade, african, egyptian
servings: 8

8 ea chicken breast half
4    garlic
1 t  ground coriander
1/4 t  fresh ground black pepper
4 t  olive oil
1 t  turmeric
1/4 c  fresh lemon juice
2 t  lemon zest
1/2 t  salt
salt
fresh ground black pepper

wash chicken parts well
place into a stockpot, cover with water or stock, and place over a high
same bring to a boil, reduce heat, and simmer for 10-15 minutes
remove from liquid, drain place chicken into a covered bowl or container
combine garlic, coriander, pepper, olive oil, turmeric, lemon juice and
zest, and salt-mix well pour over chicken, cover, and chill for 60-90 minutes
remove from marinade season with salt and pepper
grill or broil for 4-5 minutes per side until no longer pink in the
center remove to a serving platter or place onto a bed of couscous
serve hot
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SPICY AFRICAN CHICKEN

Servings: 4

4 ea chicken leg quarter
2 t  peanut oil
2 c  tomato
2 c  sweet red onion
1 t  crushed red chiles
1/2 t  salt
1 t  ground thyme

heat oil in a skillet, over a medium flame
add chicken and saute for 15 minutes, until browned on all sides
remove chicken with a slotted spoon, set aside
add tomatoes, onions, red pepper flakes, salt, and thyme-mix well
bring to a boil, reduce heat, and simmer for 5 minutes
add chicken, turn to coat well
cover and simmer, over a medium flame, for 30-40 minutes, until juices
run clear when chicken is pricked with a fork remove chicken to a heated
serving platter
skim carefully to remove fat
pour pan drippings over chicken
serve hot, with hot cooked rice
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CORNISH GAME HEN WITH CORNBREAD STUFFING

  poultry, hens, cornish, game
servings: 2

cornbread stuffing
tomato basil curry sauce
2    cornish game hen

prepare cornbread stuffing and set aside.
prepare tomato basil curry sauce and set aside.
preheat oven to 375°.
split cornish game hens in half.
in a large baking dish, divide cornbread stuffing into four equal
mounds.
press each half of hen down on top of stuffing.
season with salt and pepper.
bake approximately 45 minutes or until cornish game hens are cooked.
serve with warmed tomato basil curry sauce.
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SESAME GLAZED GAME HENS

  entree
servings: 50

2 c  fresh lemon juice
2 t  garlic
3 c  soy sauce
2 t  ginger
1 c  dry white wine
1/3 c  vinegar
1/3 c  sugar
1/3 c  sesame oil
50 ea rock cornish game hen
3    peanut oil

combine lemon juice, garlic, soy, ginger, wine, vinegar, sugar, and
sesame oil-mix well add game hens, cover, and allow to marinate at room
temperature for 20-30 minutes drain well, reserving marinade heat oil in
a wok or large saute pan, over a moderate flame add halved game hens in
small batches heat and stir until seared on all sides add reserved
marinade, bring to a boil, and simmer until flesh is no longer pink in
the center remove from sauce with a slotted spoon arrange onto a heated
serving platter moisten with a small amount of sauce serve hot
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