CHICKEN RECIPES
Almost Indian Chicken
Aloha Chicken
Apricot and Chicken Curry
Barbecue Chicken Packets
BLACKENED CHICKEN
Bourbon Chicken 2
Bourbon Chicken 3
Bourbon Grilled
Chicken - Orange-Flavored
Bourbon Mustard Chicken
Bourbon Street Chicken
Bourbon Teriyaki Chicken
Bourbon-Mustard Chicken
Fingers
Braised Chicken in Tomato
Sauce
Broiled
Chicken With Mango, Ginger And Cilantro
Broiled Chicken
with Tequila and Lime
Buffalo-Style
Chicken Breasts with Gorgonzola Dipping Sauce
Chicken a la Toscana
Chicken Athenos
Chicken Breasts In Orange
Sauce
Chicken curry kabobs on
rice
CHICKEN CUTLETS WITH
MUSHROOM SAUCE
CHICKEN FINGERS
Chicken Napoli
Chicken Nuggets
Chicken Nuggets
with Pineapple Sauce
Chicken w/Roasted
Lemon & Rosemary Sauce
Chicken with Cashews
and Snow Peas
Chicken with Cider Vinegar
Sauce
Chicken With Creamy Lemon
Sauce
Chicken With Forty
Cloves Of Garlic
Cinnamon Chicken
Continental Chicken
Cranberry chicken
Ginger Glazed Chicken
Gingered Chicken Pot Stickers
Goat
Cheese Stuffed Chicken Breasts With Greens
GRANDMA KEHLERS FRIED CHICKEN
Grilled Chicken
Breasts with Market Veggies
Herbed Chicken
and Vegetables on Rice
Honey Mustard Chicken
Honey Mustard Chicken Fillets
Indonesian Coriander-Honey
Chicken
Karah salt chicken
King Ranch Chicken
Lemon Chicken Paillards
Mediterranean Chicken
Mediterranean Chicken
And Capers
Mother's Sacred
Southern Fried Chicken
Orange Baked Chicken
Orange Chicken
Paella De Pollo (Chicken
Paella)
Pepper Apple Chicken
Pollo En Pina -
Chicken in Pineapple
Raspberry chicken
Roast Chicken
with Cumin Honey & Orange
SAGE CHICKEN WITH YELLOW
SAUCE
Sesame Chicken 2
Speedy Chicken ala Oscar
Stuffed Chicken Boats
Sunday Chicken Supper
Sweet and Sour Chicken
Nuggets
Szechuan
Chicken With Peppers And Mushrooms
Viva La Chicken
Raspberry
chicken
Yield: 6 servings
6 Chicken breast
18 oz Raspberry puree
6 oz Brandy
6 Squeeze fresh lemon
6 ds Nutmeg
6 oz White vinegar
3 ts Shallots
6 oz Sour cream (opt)
Brown chicken on both sides until 3/4 of the way done. Remove chickenfrom
the pan and deglaze with brandy. Add the remaining ingredients and
reduce by 1/2. add the chicken and continue to cook quickly until done
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Cranberry chicken
Yield: 4 servings
8 oz Cranberry sauce, jellied
1/2 c Sherry, dry
1 1/2 c Chicken broth
1/4 t Ginger, ground
1/4 t Nutmeg, ground
1/4 t Cloves, ground
1/4 t Pepper, ground
2 Star anise (whole)
1/2 t Mustard, dry
2 t Mustard, prepared
2 T Dark brown sugar
2 lb Chicken breasts (boneless)
Seasoned flour (flour with salt and pepper); use enough to cover
a dinner plate
1/4 c Butter
Preheat oven to 350 degrees F. Combine the cranberry sauce, sherry,chicken broth, spices and sugar. Simmer for 10 minutes, then discard the star anise. Heat the butter in a skillet until it is foamy. Dredge the chicken breasts in the seasoned flour, and saute in the butter for 1 minute on each side. Transfer the chicken to an ovenproof dish. Pour the cranberry mixture into the skillet, and reduce by half over high heat. Pour the sauce over the chicken, and bake at 350 degrees F. for 15 minutes.
NOTES:
* Baked chicken glazed with spiced cranberry sauce -- A variation
on the traditional holiday themes.
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Chicken
With Forty Cloves Of Garlic
1
lemon
3 lbs
roasting chicken
1 tspn
salt
1/2 tspn freshly
ground pepper
40 cloves garlic -- (about
3 heads)
4 tblspns unsalted butter
2 tblspns olive oil
1 cup
chicken stock
1 small
bunch parsley -- minced, for garnish
The garlic sweetens and softens as it roasts with the chicken. For a wonderful sauce, puree the cooked cloves and combine with the poultryjuices. Note that the chicken must marinate for 30 minutes beforeroasting.
Preheat oven to 375F (190C). Cut lemon in half and squeeze juice
over chicken. Sprinkle salt and pepper over chicken and rub in.
Marinate 30 minutes. Remove papery husk from garlic heads. Separate
cloves fromheads but do not peel. In a 4- to 5-quart (3 3/4 to 4 3/4 L)
Dutch oven or heatproof casserole, brown chicken (breast side down)
in butter and oil over medium heat (about five minutes). Add garlic
cloves and stock to pan. Cover and roast 60 to 70 minutes. Remove
chicken to servingplatter. Discard some of fat on surface of pan juices.
Puree garlic
cloves and remaining pan juices through a food mill or sieve (skin
will be trapped by the food mill or sieve). Pour this sauce over
chicken and sprinkle with parsley.
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Chicken
curry kabobs on rice
Yield: 6 servings
1/2 c Yogurt, plain
1/4 t Curry powder
1/4 t Ginger
1 1/2 lb Chicken breast
3 c Rice, cooked
2 ea Green onions, sliced
1 t Garlic, minced
1/4 t Chili powder
1/4 t Salt
6 ea Skewers
1 ea Tomato, large, chopped
1 x Parsley
Mix yogurt, garlic and spices. Marinate in refrigerator at least
6 hours, turning occasionally. Soak bamboo skewers for 1 hours.
Drain and discard marinade. Thread chicken on skewers. Cook 8 to
10 minutes on grill, turning twice. Toss rice with tomato and green
onions. Serve skewers over rice.
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Chicken
with Cashews and Snow Peas
2 servings
1 whole chicken breast,split,skinned boned and cut into 1 inch cubes
2 loves garlic,peeledand minced
1 tablespoon soy sauce
1 tablespoon of dry sherry
2 tablespoons cornstarch
1 teaspoon hoisin sauce
1 tablespoon peanut oil
20 snow peas,ends and strings removed
1/2 cup sliced water chestnuts,drained
1/2 cup hot chicken stock
1/2 teaspoon salt
1/2 cup unsalted cashews
Marinate chicken 15 minutes in mixture of next 5 ingredients.Heat
oil in wok until hot.Add chicken mixture;stir fry 3 minutes.Add
snow peas and water chesnuts stir fry 30 seconds.Add stock and salt,stir
fry untilslightly thickened. stir in cashews serve immediately.
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CHICKEN FINGERS
6 boneless skinless chicken breast halves
1 egg, beaten
1 cup buttermilk
1-1/2 teaspoons garlic powder
1 cup all-purpose flour
1 cup seasoned bread crumbs
1 teaspoon salt
1 teaspoon baking powder
Oil for frying
Cut the chicken into 1/2-in. strips; place in a large resealable
plastic bag. Combine egg, buttermilk and garlic powder; pour over
chicken. Seal and refrigerate for 2-4 hours. In another large resealable
plastic bag, combine
flour, bread crumbs, salt and baking powder. Drain chicken, discardingbuttermilk
mixture. Place chicken in the bag with the flour mixture; seal andshake
to coat. In an electric skillet, heat oil to 375 degrees. Fry the chicken
in batches for 4-5 minutes or until golden brown. Drain on paper towels.
Yield: 6 servings.
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Broiled
Chicken with Tequila and Lime
Yield: 4 servings
4 Chicken breast halves; skin -bone
1/3 c Tequila
2 tb Honey
1 Lime; zest and juice
1/2 ts Ground cumin
Preheat the broiler. Pound the breasts lightly to flatten
evenly. In a medium bowl, combine the tequila,honey, zest and juice and
ground cumin. Stir to mix well. Add the chicken and turn several
times until thechicken is well-coated with the marinade. Place thechicken
breasts on a broiler pan. Broil about 4" fromthe heat, turning once and
basting several times with the sauce for the first 4 minutes, until
the chickenis browned outside and white to the center, 6 to 8 minutes
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Herbed
Chicken and Vegetables on Rice
Yield: 4 servings
3/4 c Brown rice
1 cn (13 3/4 oz) ready-to-serve chicken broth, defatted
1 ts Salt
1/2 ts Dried oregano, crushed
1/2 ts Dried thyme, crushed
1/4 ts Black pepper, fresh ground
1 lb Chicken breasts, skinned and boned, all visible fatremoved
2 c Zucchini, cut in matchsticks
2 c (about 3/4 lb) plum tomatoes diced
1/2 c Celery, diagonally sliced
1/4 ts Anise seed, crushed
When using dried herbs and spices, which are not powdered, it isimportant
to crush them using a mortar and pestle to release theirfull flavor.
Heat oven to 350 degrees F. In a 12x8x2 inch baking pan place
rice, set aside.In a 2 cup glass, measure chicken broth; add water to make
2 cups. Heat in a saucepan to boiling, pour over reserved rice.
Cover tightlywith foil; bake for 25 minutes.
Meanwhile, combine salt, oregano, thyme and black pepper; sprinkle
1 teaspoon over chicken. Remove rice from oven; carefully remove
foil;stir. Place zucchini over rice; arrange chicken in a layer overzucchini.
Combine tomatoes, celery, anise and remaining herb mixture; spoon
over chicken. Re-cover with foil; bake until chicken is cooked through,about
30 minutes.
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Almost Indian
Chicken
4
boned and skinned chicken breast halves -- cut in 1" cubes
2 tbsp
olive oil
1 piece
fresh ginger (1" x 1") -- cut in slivers
2 cloves
garlic -- crushed
1 lg
onion -- sliced thin
1 tsp
ground cumin
1 tsp
ground coriander
1 tsp
dried parsley flakes
1/2 tsp
curry powder
1/2 tsp
freshly ground pepper
1 c
plain yogurt
1/2 c
chicken broth -- divided
1 1/2 tbsp
cornstarch
2 tsp
soy sauce
In frypan, place olive oil and heat over medium temperature. Add chicken, ginger, garlic and onion; saute about 10 minutes or until chicken is brown on all sides and onion is transparent. Meanwhile, in crockpot, placechicken broth (I used 1/2 cup warm water with 3 chicken bouillon cubes), cumin, coriander, parsley flakes, curry powder, and pepper. In a small separate dish, combine the cornstarch and soy sauce. When smooth, stir into the crockpot with the spice mixture. Add the browned chicken and onion mixture into the broth/spice mixture in crockpot. Gently stir in the yogurt. Set crockpot on low and cook for about 3 to 4 hours.
NOTES : This recipe has been modified from its original format by
Leilani Young. Served this to my hubby with rave reviews.
Original recipe called for 1 whole cut-up broiler-fryer chicken,
and to be prepared on stovetop in
large covered skillet.
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Braised
Chicken in Tomato Sauce
1 3-pound
chicken -- cut up
salt and pepper -- to taste
2 tablespoons olive oil
1 large
yellow onion -- coarsely chopped
2 cloves
garlic -- peeled and chopped
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon sugar
1/2 cup
water
1 16oz can
tomato sauce
Pull any loose fat off the chicken and discard. Sat and pepper thepieces
generously. In a large stewpot, heat the oil, then brown thechicken on
all sides, turning the pieces from time to time until golden(about 15 minutes).
Whikle the chicken is browning, add the onion, garlic and the herbs,browning
them along with the bird. Sprinkle sugar over the onions abouthalf way
through. Stir and move everything around in the skillet, turningthe bird
and scarping up the brown bits taht cling to the bottom of the pan.
Add a little water, scarping it until it's almost evaporated and a
golden brown liquid bubbles.
Then pour the tomato sauce over the bird, lower the temperature tosimmer,
cover, and cook until the chicken is done and the sauce is acatsuplike
consistency (about 45 minutes.) Add tablespoons of water as needed
to keep from cooking dry. Turn te chicken pieces occasionally.
Serve the chicken and sauce over rice or pasta. Garnish each servingwith
a sprig of parsley if you've got it.
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Continental Chicken
1 package
(2-1/4 oz.) dried beef (I use Buddig beef)
6
chicken breasts -- boned
6 slices
bacon (lean & smoked)
10 ounces
cream of mushroom soup
1/4 cup
sour cream mixed with:
1/4 cup
flour
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 (I often don't use the bacon). Mix the soup
and sour cream together; pour over chicken.Cover and cook on Low 6 to 9
hours. (High: 3 to 4 hours).
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Apricot and
Chicken Curry
2 1/2 lb chicken joints, skinned and cut into small pieces
1/2 tsp chili powder
3 tsps garam masala
1" piece fresh gingerroot, grated
2 cloves garlic, crushed
4 oz dried apricots
2 tbs vegetable oil
2 onions, finely sliced
6 tomatoes, seeded, peeled and chopped or 1 can tomatoes
1 tsp sugar ( original recipe calls for 3 tsp)
6 tsp white winw vinegar
salt to taste
1 tsp cumin
Sason chicken with chili powder, garam masala, ginger and garlic
and toss to coat well. Let marinate 2 to 3 hours.
Soak apricots in 1 cup water for 2 to 3 hours. Drain chicken
and brown pieces in oil.Remove from pan and set aside Add
onions to pan and cook stirrig for 5 minutes, until softReturn chicken
to pan along with the tomatoes, the juices where chicken has marinated
and cook covered for 25 minutes. Drain apricots and add to
pan with the vinager and sugar and simmercovered for 10 to 15 minutes.
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Honey Mustard
Chicken
3 each
boneless skinless chicken breast halves -- cut
into
strips
1 cup
honey
1/4 cup
mustard
1 teaspoon
curry powder
1/2 stick
butter or margarine -- melted
Melt butter in pan. Mix in mustard, honey and curry powder. Place
Chicken strips in mixture, making sure they are coated liberally.Cook in
350 degree oven for 30-45 minutes. Stirring the sauce occasionally,
and keeping the chicken strips coated.
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Orange Chicken
1 egg
1/3 cup orange juice
1 TBSP grated orange peel
1 to 1/2 cup herb seasoned stuffing mix, crushed (I needed more)
1 1/2 tsp paprika
1 tsp salt (next time I'll either use less or omit)
8 boneless, skinless chicken breast halves (New Zealand chicken
breasts
are hefty - so I cut them in half again) Be sure to dry chickenpieces
well.
6 Tbsps butter or margarine melted (I like olive oil)
Orange slices (optional) (I didn't bother - although would
be pretty)
In shallow bowl, beat egg. Add orange juice. In another bowl, combinestuffing
mix, paprika, orange peel, and salt. Dip chicken into egg mixture,
then into crumbs turning to coat well. Pour butter (oil) into 13 x
9 inch baking dish. Place chicken in dish, turning once in butter (oil)
to coat both sides. Bake uncovered at 375 for 45 minutes or
until chicken is tender and juices run clear. (Mine were done in
30 minutes) Garnish with fresh orange slices, if desired.
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CHICKEN
CUTLETS WITH MUSHROOM SAUCE
4 large chicken breasts, skinned, boned, and halved lengthwise
1/4 cup all-purpose flour
2 beaten eggs
2 tblsp milk
1 cup fine dry bread crumbs
1/4 cup cooking oil
Mushroom Sauce
Pound halved chicken breasts to 1/2-inch thickness. Coat with flour. Dip in a mixture of eggs and milk. Coat with fine dry bread crumbs. Fry cutlets, four at a time, in hot oil till golden brown, about 5 minutesper side. Remove to hot platter; keep warm. Serve with Mushroom Sauce. Serves 8.
MUSHROOM SAUCE
Cook 1/2 cup sliced fresh mushrooms and 1/4 cup chopped onion in
2 tblsp butter till tender. Stir in 1 tblsp all-purpose flour. Add
1 cup milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook and
stir till boiling.
Stir in 1/2 cup dairy sour cream. Heat through; DO NOT BOIL.
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Chicken Napoli
1 chicken, fryer, skinned and cut up
2 potatoes, sliced
1/2 eggplant, cubed
1 red pepper or green pepper, sliced
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 1/2 cups water
1/2 cauliflower, just the florets
2 carrots, sliced
2 onions, sliced
2 ribs of celery, sliced
1 (16 ounce) can tomatoes
2 teaspoons chicken bouillon powder
1 tablespoon dill weed
Place chicken and vegetables in 4 quart casserole, Sprinkle with
pepper. Add tomatoes, garlic powder, bouillon powder, and water.
Sprinkle with dill. Cover lightly and bake at 350 for 2 hours. Stir
after 1 hour. The flavor
continues to develop as the casserole stands. serves
6
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Broiled
Chicken With Mango, Ginger And Cilantro
2
boneless chicken breast halves with skin
2 teaspoons
olive oil
1 tablespoon
fresh ginger -- peeled and minced
2
large garlic cloves -- minced
3/4
cup mango -- peeled and chopped
or fresh pineapple, peeled and chopped
1
tablespoonfresh cilantro -- chopped
2 teaspoons
white wine vinegar
Preheat broiler. Lightly oil broiler pan. Using mallet or rolling
pin, pound chicken lightly between sheets of waxed paper to even
1/2-inch thickness.Season chicken with salt and pepper.
Place chicken, skin side up, on prepared pan. Broil until skin is
golden brown, about 4 minutes. Turn chicken over and broil until
cooked through but still juicy, about 3 minutes longer.
Meanwhile, heat 2 teaspoons oil in heavy small skillet over medium
heat. Add ginger and garlic; saute 2 minutes.
Add mango; saute until heated through and beginning to soften, about
3 minutes. Remove from heat. Mix in cilantro and vinegar. Season
with salt and pepper. Place chicken on plates. Top with warm mango
mixture and serve. 2 Servings; Can be doubled.
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SAGE
CHICKEN WITH YELLOW SAUCE
Serves 4
4 chicken legs (both thigh and leg)
4 slices smoked ham
40 g coarsely grated Parmesan cheese
12 fresh sage leaves
1/2 tsp salt
dash ground black pepper
1 tsp olive oil
Sauce:
3 yellow peppers
1 1/2 dl cooking yoghurt
2 tsp wheat flour
dash freshly ground black pepper
1/2 tsp salt
1/2 - 1 tbs freshly squeezed lime juice
2 tbs chopped, marinated, well-drained sun-dried tomatoes
Heat the oven to 175C/350F. Loosen the skin from the chicken thighs
by putting a finger between meat and skin. Distribute the cheese
over the meat, under the skin. Cover with sage leaves and ham on
top. Fold the skin back
again and put the chicken in a lightly oiled, oven-proof dish.
Flavor with salt and pepper and fry/bake the chicken in the middle
of the oven for about 30 minutes. Brush with the gravy after half
the time. The meat juice oozing out should be clear and transparent
when the meat is done.
Meanwhile, remove the seeds from the peppers and run in a mixer or
food processor until finely chopped. Mix the chopped pepper in a
saucepantogether with the other sauce ingredients. Bring to a boil while
stirring and let the sauce thicken.
Serve with boiled potatoes, the sunny yellow sauce, and some rootvegetables.
Instead of sage and ham, you can put a layer of chopped herbs and
onion under the skin. It's just as good.
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Paella
De Pollo (Chicken Paella)
6 Tbsp.
good olive oil
1/4 Cup
finely chopped onions
1
chicken -- cut up
Salt
2 Cups
rice
1/2 Lb.
canned peas -- drained
3
chicken bouillon cubes
3 1/2 Cups
boiling water
1/4 Cup
tomato sauce
Saffron
Heat the oil in a large skillet, add the onions, chicken and a little
salt; saute over low heat until they begin to brown. Add the
rice and stir it well to mix with and cool the chicken and onions.
Add the peas. Dissolve the stock
cubes in the boiling water and add to the chicken and rice.
Add the tomato sauce. Adjust the salt, if necessary, then
add the saffron. Bring to a boil and cook at a strong boil
for 5 minutes, then lower the heat and simmer for
another 10 - 15 minutes. Remove the pan from the heat, cover
with aluminum foil, then wrap in newspaper and allow it to stand
for 5 minutes before taking it to the table. 4 Servings
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Karah salt chicken
Yield: 4 Servings
2 lb Boneless chicken
2 oz Finely sliced onion rings
Oil for deep frying
1 t Ground cinnamon
1/2 t Salt to taste
1 t Crushed garlic
1 t Crushed ginger
4 T Fresh chopped coriander
2 Green chillies crushed with
The seeds
Juice of a lime
Lemon juice
Wash the chicken pieces in cold water and drain in a colander.
Deep fry the onion slices in batches until dark brown in colour,
removeonto a plate with a slotted spoon, the onion should be crisp.
Put the chicken in a wok or karah, add salt, cinnamon, ginger andgarlic.
Cover and cook on a medium heat until the chicken is cookedthrough and
all the liquids have dried. Keep on the lowest heat setting.
Scrunch the fried crisp onions and keep on a plate, to this add
the coriander, chilies and lemon juice.
Ass this mixture to the chicken in the pan, add 2 T of oil from
the onion frying, cover and switch off.
This dish can be served as a starter with chutneys or as part of
a meal with nan bread.
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Pollo
En Pina - Chicken in Pineapple
Yield: 1 Servings
1 3 1/2 lb chicken cut into
- serving pieces, up to 4
1 Ripe pineapple peeled cored
- and chopped or a 16 oz can
- of unsweetened pineapple
- in its own juice
2 md Onions finely chopped
2 Cloves garlic chopped
2 Whole cloves
1 1 inch piece of stick
- cinnamon
2 Bay leaves
1/2 c Olive oil
1/2 c White vinegar
1/2 c Dry sherry
2 md Tomatoes peeled and
- coarsely chopped
Salt; ground pepper
Chicken stock if necessary
Put chicken pieces into a heavy skillet or casserole. If using freshpineapple,
be careful and save all the juice. If using canned pineapple,use the juice.
Add all the rest of the ingredients, including salt andpepper to taste.
If using fresh pineapple it may be necessary to addchicken stock to cover
the chicken pieces as the fresh fruit will not have as much juice
as the canned. Cover and simmer over low heat until tender, about
45 minutes. If the sauce is very abundant, cook partially covered for
the last 15 minutes. Serve with rice
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Gingered
Chicken Pot Stickers
Pot Stickers
3 cups finely shredded cabbage
1 egg white, lightly beaten
1 tablespoon reduced-sodium
soy sauce
1/4 teaspoon red pepper flakes
1 tablespoon minced fresh ginger
4 green onions with tops, finely
chopped
1/4 pound ground chicken breast, cooked and
drained
24 wonton wrappers, at room temperature
Cornstarch
Sauce
1/2 cup water
1 tablespoon oyster
sauce
2 teaspoons grated
lemon peel
1/2 teaspoon honey
1/8 teaspoon red pepper flakes
1 tablespoon peanut
oil
Steam cabbage 5 minutes, then cook to room temperature. Squeeze
out any excess moisture; set aside. To prepare filling, combine
egg white, soy sauce, 1/4 teaspoon red pepper flakes, ginger
and green onions in large bowl; blend well. Stir in cabbage
and chicken. To prepare pot stickers, place 1 tablespoon filling
in center of 1 wonton wrapper. Gather edges around filling,
pressing firmly at top to seal. Repeat with remaining ingredients
except oil in small bowl; mix well. Ste aside. heat oil inlarge
nonstick skillet over high heat. Add pot stickers and cook until
bottoms are golden brown. Pour sauce over top. cover and
cook 3 minutes. Uncover and cook until all lighid is absorbed.
Serve warm. Makes 8 servings.
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Roast
Chicken with Cumin Honey & Orange
1/2 cup
orange juice
1/2 cup
honey
1 tablespoon ground
cumin
salt and pepper
1 (3 lb)
roasting chicken giblets and excess fat removed
Preheat oven to 400 deg. Use a nonstick roasting pan, or line a roastingpan
with a double layer of aluminum foil. Combine orange juice, honey,cumin,
salt and pepper in bowl, and whisk until smooth. Place chicken in pan,
and spoon all but 1/4 cup of liquid over all of it. Place chickenin oven,
legs first, and roast for 10 minutes. Spoon accumulated juices back
over chicken, reverse pan back to front, and return to oven. Repeat
four times, basting every 10 minutes and switching pan position each
time. If chicken browns too quickly, lower heat a bit. If juices dry
up, use reserved liquid and 1 or 2 tablespoons of water or orange
juice.After 50 minutes of roasting, insert an instant-read thermometer
into a thigh; when it reads 155 to 165 degrees, remove chicken from
oven, and baste one final time. Let rest 5 minutes before serving.
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Ginger Glazed
Chicken
2 broiling chickens, quartered
1 (8 oz.) bottle Italian dressing
1/2 cup orange marmalade
2 tsp. ginger
pepper to taste
Place chicken pieces in single layer in a large baking pan. Pour
dressing over chicken. Turn to coat all sides. Cover and marinate
for several hours or overnight. Combine 1/2 cup of the dressing
with marmalade, ginger and
pepper. Brush chicken with marmalade mixture. Place skin side up
in 400 degree oven. Baste after 30 minutes. Bake until chicken is
tender and a rich golden brown, about one hour.
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Chicken a la Toscana
1 cut up chicken
1/3 cup olive oil
2 sliced cloves garlic
some fresh rosemary
salt and pepper to taste
4 baking potatoes
Wash and dry chicken. Put olive oil, sliced garlic and rosemary in
baking pan. Slice potatoes thin. Mix chicken and potatoes well;
salt and pepper. Bake at 375 degrees for about 1 1/2 hrs. Serves
4.
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Lemon Chicken
Paillards
1 pound
chicken breast, no skin, no bone, R-T-C -- halved
salt -- to taste
1/2 teaspoon pepper -- freshly
ground
2 teaspoons
Betty's Butter -- see recipe
1/4 cup
dry white wine -- or chicken broth
1
garlic clove -- minced
2 tablespoons fresh lemon
juice
4 slices
lemon
2 tablespoons fresh parsley
-- chopped
Place chicken on cutting board between two sheets of waxed paper
and pound to 1/4 inch thickness. Season each side of chicken
with salt and pepper.In a large non-stick skillet, heat half of Betty's
Butter. Cook chicken over medium-high heat 3 minutes on each side
OR UNTIL COOKED THROUGH. Remove to a serving dish and keep
warm. Add wine or chicken broth to skillet and cook 2 minutes over
high heat. Reduce heat, and stir in remaining butter, garlic and
lemon juice.Spoon juice over chicken; top each chicken piece with a lemon
slice and parsley.
Instead of making up 2 cups of "Betty's Butter" I usually just mix
up 2 tsp of it whenever I want to cook the lemon chicken.
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Aloha Chicken
2 1/2 pounds chicken
pieces -- skinned
2
chicken bouillon cubes -- Borden low sodium
1 tablespoon margarine
1 cup
green pepper -- diced (1 med. pepper)
1 cup
radishes -- thinly sliced
1 cup
pineapple chunks -- canned, unsweetened
1/2 cup
juice from pineapple
1 teaspoon
light soy sauce
2 tablespoons flour
1 dash
pepper
4 1/2 cups
rice -- cooked
chow mein noodles -- optional
Simmer the chicken in water with bouillon cubes. Remove meat from
bones and cut into chunks. Save 1 cup of chicken broth. While chicken
is cooking, melt margarine in frying pan or wok and saute the radishes,green
peppers, and pineapple until crisp tender, but not brown. (Put rice
on to cook.) Mix 1 cup saved chicken broth with 1/2 cup pineapplejuice
and 1 tsp. soy sauce. Add to pan.
Mix flour with 1 Tb. cold water and stir to remove lumps. Add tovegetables.
Add cut up chicken and a dash of pepper, and cook untileverything is hot.
Serve over rice. If desired, sprinkle chow mein noodles on top.
Serves 6. (Portion is 3/4 cup mixture served over 3/4 cup cooked
rice.)
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Chicken
With Creamy Lemon Sauce
2 whole
boned and skinned chicken breast halves
1 tablespoon butter
1 tablespoon vegetable
oil
1 tablespoon water
1/8 teaspoon chicken bouillon
granules
1/2 teaspoon grated lemon zest
1 tablespoon lemon
juice
1/3 cup
whipping cream
salt and pepper
2 tablespoons grated parmesan
cheese
Pound chicken breasts until about 1/2-inch thick. In large heavy
frypan, heat butter and oil over medium-high heat. Add chicken and
saute for about 8 minutes or until no longer pink inside. Transfer
chicken to 8-inch baking pan. Drain fat from frypan. Add water,
bouillon, lemonzest and juice; place over medium heat. Slowly add cream,
stirring constantly, until hot (do not let boil). Add salt and pepper
to taste. Pour lemon sauce over chicken and sprinkle with Parmesan
cheese. Broil until lightly browned.
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Cinnamon Chicken
2 whole frying chickens, quartered
1/3 cup lemon juice
4 1/2 tablespoons olive oil
3/4 tsp. ground cinnamon
1 teaspoon dried oregano
3/4 teaspoon salt
3/4 teaspoon white pepper
Mix lemon juice, olive oil and spices in a large mixing bowl or bakingpan.
Place chickens in mixture and marinate in refrigerator for at leastone
hour, turning often to coat. Broil for 30 minutes, basting often.Turn chicken
once while cooking. Test for doneness and serve when cookedthrough. Serves
8
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Speedy Chicken
ala Oscar
1 Cup fresh or frozen asparagus
2 tablespoons water
4 skinless, boneless chicken breasts; halved
1/4 teaspoon salt
1 (6 ounce) can crabmeat, drained, flaked and cartilage removed
1/4 teaspoon dried dill
1/4 teaspoon pepper
Sauce:
1 tablespoon margarine or butter
1 tablespoon snipped chives
2 tablespoons flour
1 cup milk
3/4 teaspoon finely shredded lemon peel
Chicken: Place asparagus in an 8 X 8X 2 inch microwave safe dish.
Add water and cover with plastic wrap, turning one corner to vent.
Cook on high for 2 to 3 1/2 minutes or until tender and then drain.
Set aside. Pound chicken breast halves to form rectangle about 1/4
inch thick.Sprinkle chicken with salt.
For filling, combine crabmeat, dill, and pepper. Toss to mix. Spoon
1/4 of the filing onto each breast half. Arrange asparagus across
thechicken breast. Roll up each breast half, jellyrole style. Secure withwooden
toothpicks.
Arrange chicken rolls, seam side down, in same baking dish used
to cook asparagus. Cover with vented plastic wrap. Cook on high
for 6 to 8 minutes or until chicken in no longer pink, giving the
dish a half-turnand rearranging the rolls after 4 minutes.
Sauce: Combine margarine or butter and chives. Microwave uncovered
on high for 30 to 40 seconds or until butter is melted. Stir in
flour, Add milk. Return to microwave and cook uncovered for 3 to
5 minutes or until thickened and bubbly, stirring every minute until
slightly thickened,then every 30 seconds. Stir in lemon peel. Serve sauce
over chicken. If desired, garnish with lemon wedges and dill.
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Buffalo-Style
Chicken Breasts with Gorgonzola Dipping Sauce
GORGONZOLA DIPPING SAUCE:
1/2
cup mayonnaise
1/4
cup sour cream
2 tablespoons water
1 teaspoon
fresh lemon juice
1/2
cup crumbled Gorgonzola cheese
CHICKEN:
1/2
cup vegetable oil
1/3
cup self-rising flour
3/4 teaspoon salt
1/2 teaspoon freshly ground
pepper
4
boneless skinless chicken breast halves -- (1 1/4 pounds)
1/3
cup milk
4 teaspoons
butter (no substitutions) -- melted
2 teaspoons
red pepper sauce
1
bulb fennel (anise) or 6 ribs celery -- cut into sticks
Make Gorgonzola Dipping Sauce: Combine mayonnaise, sour cream, water
and lemon juice in small bowl; mix well. Stir in cheese and set
aside. Makes 1 cup. Heat oil in large skillet over medium-high heat.
Combine flour, salt and pepper in shallow pie plate. Dip chicken
breasts in milk, then in flour mixture. Add chicken to skillet and
cook until golden brown, 5 to 6 minutes per side. Combine melted
butter and pepper sauce in medium bowl. Add chicken and toss to
coat. Serve immediately with sliced fennel and Gorgonzola Dipping Sauce.
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Chicken
w/Roasted Lemon & Rosemary Sauce
1 1/2 pounds potato red bliss or new
2 large lemon
1/4 cup olive oil
salt and pepper
4 boned chicken breast halves skin on
1 tablespoon garlic minced
1 cup chicken stock double strength
1 teaspoon rosemary finely chopped
1 tablespoon parsley - flat leaf finely chopped
1 tablespoon unsalted butter optional
Put the potatoes in a pot of salted cold water and bring to a boil.
Cook until just tender, about 20 minutes. Drain and let cool, but
do not peel. Cut in half and set aside.
Preheat the broiler. Cut a small slice off both ends of each lemon,
then cut in half crosswise. Arrange the lemons, flesh side up, in
a flameproof non reactive baking dish, brush with olive oil, and
seasonwith salt and pepper. Broil 6 inches or more from the heat until
browned and soft, about 10 minutes. Let cool. Squeeze the lemon
halves over a sieve suspended over a bowl. Push and stir the pulp
through the sieve with a rubber spatula or wooden spoon. Discard
the lemon shells.
Preheat the oven to 450F. Season the chicken with salt and pepper.
Heat the remaining 1/4 cup olive oil in a large ovenproof saute
pan overmedium high heat until hot. Add the chicken, lower the heat to
medium, and cook, turning once, until brown on both sides, about
5 minutes.Remove to a platter.
Return the pan to medium high heat, add the potatoes, season with
salt and pepper, and cook, stirring and tossing until brown all
over, about 5 minutes. Drain off the excess oil. Arrange the chicken
breasts on top of the potatoes and place in the oven to reheat and
cook through, about 10 minutes. When done, remove the chicken to
a platter and put the pan with the potatoes over medium high heat.
Toss well so the pan juices are absorbed into the potatoes. Scrape
the potatoes out of the pan onto the platter around the chicken.
Return the pan to medium high heat and add the garlic. Saute brieflyuntil light brown. Immediately add the reserved roasted lemon juice(this final flash of heat will cook off any residual acid flavor), stock, rosemary, and parsley. Stir and scrape up all the browned bits that cling to the bottom and sides of the pan. Season to taste with saltand pepper. If the sauce tastes too lemony, stir in the optional butter.Pour the sauce over the chicken and potatoes and serve immediately.
Note about chicken stock. If you are not using homemade chicken stockuse
2 cups low sodium canned and reduce by half.
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Pepper Apple Chicken
6
boneless chicken breasts
2 cups
apple juice
2 tablespoons butter
2 large
Granny Smith apples
1 tablespoon black
pepper
1/2 cup
brown sugar
1 tablespoon ground
cinnamon
1/4 tablespoon nutmeg
1 tablespoon cornstarch
1/4 cup
water
Wash chicken and dry throughly. Allow chicken to soak in apple jucie
for two hours in refrigerator. Remove chicken from apple juice (save
Juice). In a skillet, melt butter. Add chicken, reduce heat from
high to medium. Peel and core apples, slice as thin as possible.
Turn chicken once after browned; then add apple slices. Spread evenly.
Cover and allow to simmer until other side is browned. Add apple
juice, nutmeg, brown sugar, cinnamon and pepper. Stir thoooroughly
and cover. Simmer 20 - 25 minutes. Mix cornstartch in water. When
mixture starts to bubble, add cornstartch. Stir until thick. Serve hot.
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Chicken
Breasts In Orange Sauce
1 Can
frozen orange juice concentrate -- (6 oz.) undiluted
6
chicken breast halves
1 Envelope
onion soup mix
Preheat oven to 350 degrees. Rinse chicken and pat dry. Placein baking
dish; sprinkle with soup mix. Spoon orange juice ontop of chicken. Place
in oven for 1 1/2 hours. Keep container covered with foil for 1
hour and 15 minutes. Yield: 6 servings.
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Orange Baked Chicken
2 1/2 Lb.
chicken pieces (legs -- thighs and breasts) (2 1/2 to 3)
1/2 Tsp.
ginger
3 Oz.
frozen orange juice concentrate
salt and pepper
Place chicken pieces on foil lined shallow pan, skin side up (turning
is unnecessary). Bake 30 minutes in 350 degrees oven. In a pan combineorange
juice concentrate, butter,ginger, salt and pepper. Heat. Spoon over
baked chicken and bake for 30 minutes more or until chicken is tender.
Good with baked potatoes and sour cream.
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Viva La Chicken
4 chicken breasts
12 corn tortillas
1 can cream of mushrom soup
1 can cream of chicken soup
1 cup milk
1 medium onion, grated
1 can green chilies
1/2 lb. Cheddar Cheese, grated
1/2 lb. Monterey Jack cheese, grated
Skin chicken breasts; sprinkle with salt and pepper. Wrap in foil
and bake at 400 degreees for 15-20 minutes. Cut tortillas into chips.
Combine soups, milk and onion together. Spray casserole dish. When
chicken is cooked, cut
up into bite-size pieces. Place chilies on bottom, tortillas, chicken,
soup mixture; cheese on top; bake at 400 degreees for one hour or
until heated thoroughly.
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Sunday Chicken
Supper
4
medium carrots -- cut into 2-inch pieces
1
medium onion -- chopped
1
rib celery -- cut into 2-inch pieces
2
cups cut fresh green beans -- (2-inch pieces)
5
small red potatoes -- quartered
1 3- to 3 1/2-pound broiler-fryer
chicken -- cut up
4
strips bacon -- cooked and crumbled
1 1/2
cups hot water
2 teaspoons
chicken bouillon granules
1 teaspoon
salt
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
Pinch pepper
In a 5-quart slow cooker, layer the first 7 ingredients in order
listed. In a bowl, combine the remaining ingredients; pour over
the top. Do not stir. Cover and cook on LOW for 6 - 8 hours or until
vegetables are tender and chicken juices run clear. Remove chicken
and vegetables. Thicken juices for gravy, if desired.
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Chicken Nuggets
1
large egg
1/3
cup water
1/3
cup all-purpose flour
2 teaspoons
sesame seeds
4
boneless skinless chicken breast halves -- cut into 1-inch cubes
Vegetable oil
1
red onion -- sliced into rings-for garnish
Soy sauce -- for dipping
In a large bowl, combine the egg and water and whisk until foamy. Add the flour and sesame seeds and whisk to make a batter. Add the chicken cubes and stir gently to coat. In a deep skillet or saucepan, pour oil to a depth of 3 inches and heat until very hot. Lift the chicken from the batter and let any excess drip back into the bowl. Cook the chicken, a few pieces at a time, for about 4 minutes, turning until golden brown on all sides. Serve garnished with the onions and with soy sauce for dipping.
NOTE: Serve with your choice of dipping sauce rather than soy sauce
if you desire.
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Chicken
Nuggets with Pineapple Sauce
1 1/4
cups all-purpose flour -- divided
2
eggs -- beaten
2 tablespoons water
1 teaspoon
salt
6
boneless, skinless chicken breast halves -- cut into
1-inch pieces
3/4
cup cooking oil
Pineapple Sauce * -- * Recipe Below
Combine 1/4 cup flour, eggs, water, and salt in a small bowl; stir
well. Cover and chill batter 1 hour. Dip chicken in chilled
batter; dredge in remaining 1 cup flour. Fry 4 to 5 pieces
of chicken at a time in hot oil (375:) in a large
skillet or wok until golden. Drain well on paper towels. Serve
warm with Pineapple Sauce.
PINEAPPLE SAUCE
1 1/4 cups pineapple juice, divided
1 tablespoon sugar
1 tablespoon cornstarch
1 (8-ounce) can crushed pineapple, drained
2 tablespoons cider vinegar
2 teaspoons prepared mustard
Combine 1 cup juice and sugar in a saucepan; cook over medium heat,
stirring constantly, until sugar dissolves. Combine cornstarch and
remaining 1/4 cup juice; add to saucepan. Bring to a boil; cook
1 minute, stirring constantly.Stir in pineapple, vinegar, and mustard.
Serve warm. YIELD: 1 1/2 cups.
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Sweet
and Sour Chicken Nuggets
1/2 cup
dry bread crumbs
2 teaspoons
lemon pepper
4
boneless skinless chicken breast halves -- cubed
3 tablespoons cooking
oil
SAUCE:
2 tablespoons sugar
2 tablespoons ketchup
2 tablespoons soy
sauce
2 tablespoons vinegar
In a bowl or plastic bag, combine bread crumbs and lemon pepper.
Add chicken pieces, a few at a time, and toss to coat. Heat
oil in a skillet over medium heat. Cook and stir chicken for
about 5 minutes or until juices run clear. In a small
saucepan, combine sauce ingredients; stir until heat through.
Serve with chicken.
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King Ranch Chicken
1 cn
condensed cream of chicken soup
1 cn
condensed cream of mushroom soup
2 c
chicken broth
1 cn
(10 ounce) crushed tomatoes with green chiles
1 pk
(10 or 12 count) 6 inch corntortillas
2 c
chopped cooked chicken meat (up to 3)
1 lg
onion -- chopped
1 lg
green bell pepper -- chopped
8 oz
shredded Cheddar cheese
1 1/2 ts
chili powder
garlic salt to taste
Preheat oven to 350 degrees F (175 degrees C). Combine the chicken
soup, mushroom soup, broth and tomatoes with chiles. Set aside.
Lightly grease a shallow 3 quart casserole dish. Layer 1/2 the tortillas,
1/2 thechicken, 1/2 the onion, 1/2 the bell pepper and 1/2 the cheese in
the casserole dish. Pour 1/2 of the soup mixture over the layers.
Repeat the layers of tortillas, chicken, onion and bell pepper;
pour the remainingsoup mixture over the top, then top with the remaining
cheese. Sprinkle with chili powder and garlic salt and bake for
30 to 45 minutes. Makes 8 to 10 servings
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Indonesian
Coriander-Honey Chicken
2 tablespoons peanuts
2 teaspoons bottled minced fresh ginger
3 garlic cloves, peeled
1/3 cup low-sodium soy sauce
1 tablespoon ground coriander
1 tablespoon honey
1/2 tablespoon Thai chili paste
12 skinned, boned chicken thighs (about 1-1/2 pounds)
Place the first 3 ingredients in a food processor; pulse 2 to 3 times
or until minced. Add soy sauce, coriander, honey, and chili paste,
and process until smooth. Place marinade in large bowl; add chicken,
and toss to coat. Chill 1O minutes. Preheat broiler. Remove chicken
from marinade; discard mari- nade. Place chicken on a foil-lined
bakingsheet; broil 6 minutes on each side or until done. Yield: 6 servings
(serving size: 2 thighs).
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Sesame Chicken2
2 tb
sweet soy sauce -- (may substitute
1 tb
soy sauce mixed with 1 tblspn brown sugar or molasses)
2 tb
Asian sesame oil
1 d
hot red pepper sauce -- such as Tabasco
1 pn
sugar
1 t
minced ginger root
1/3 c
coconut milk
4
boneless -- skinless chicken breast halves, (about 1 1/2 lbs.)
2 tb
sesame seeds -- (preferably a combination of black and white)
In a shallow dish, stir together the soy sauce, oil, hot sauce, sugar,ginger
and coconut milk. Add the chicken, turn to coat and set aside for 30
minutes. Preheat the grill or broiler. Transfer the chicken to a plate,
discarding the marinade. Sprinkle the chicken on both sides with the
sesame seeds. Grill or broil the chicken until cooked through, about5 minutes
per side. Serve immediately.
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Goat
Cheese Stuffed Chicken Breasts With Greens
2
eggs
1 1/2 c
Panko breadcrumbs
4
kinless -- , (6-ounce)sboneless chicken breast
halves (1 1/2 pounds total)
4 lg
slices prosciutto
5 oz
package herbed goat cheese
Salt and pepper to taste
4 tb
olive oil or vegetable oil
2
10-ounce packages or bulk cleaned baby spinach
2
cloves garlic
1 tb
lemon juice
Lemon wedges for garnish
Serve these chicken breasts with buttered boiled new potatoes. Panko
are high-quality Japanese breadcrumbs that are available in some
Asian food sections in grocery stores or in Asian markets. You can
substitutepackaged or fresh breadcrumbs. Preheat the oven to 450 degrees.
Place the eggs in a shallow bowl and whisk lightly. Place thebreadcrumbs
in another bowl.
With a sharp knife, carefully cut horizontally about halfway into
the main part of the breast to create a large pocket about the length
and width of the breast. If possible, try to leave the ends uncut
so the stuffing doesn't fall out. You can also use toothpicks to
hold it together.
Layer a folded piece of prosciutto along the insides of the pocket,
then stuff a few tablespoons of goat cheese evenly over the prosciutto.
(You won't use all of the goat cheese; save the remaining goat cheese
for another use.) Carefully close the opening and seal with a toothpick,
if desired. Season the chicken with salt and pepper.
Dip each breast completely into the egg, allow excess egg to drip
off, then dip into the breadcrumbs. Pack the breadcrumbs on to covercompletely,
then shake off any excess.
Place the oil in a large skillet (or use more oil and two skillets)
over medium-high heat until very hot. Carefully place the chicken
in the oil and fry until golden brown, about 2-3 minutes per side.
Transfer the chicken to a baking sheet and bake in the oven until
the chicken is cooked through, about 8-10 minutes.
While the chicken cooks, slice the garlic. Remove and discard all but 1 tablespoon oil from the skillet used for the chicken, leaving the brown crispy bits in the pan.
Return the skillet to medium heat and add the garlic. Saute briefly,scraping
up any browned bits from the bottom of the pan. Add thespinach, a little
at a time, stirring until it wilts. Season with salt and pepper.
Add the lemon juice.
Divide the spinach mixture among 4 dinner plates. Place the breasts
over the spinach and garnish with lemon wedges. Serves 4.
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Mediterranean
Chicken
----------CHICKEN------------
4
boneless -- skinless chicken breasts, about 5 ounces each
1/2 ts
dried oregano
1/4 ts
dried basil leaves
1/4 ts
salt
1/4 ts
black pepper
1/2 c
roasted peeled red peppers sliced into strips
----------LENTIL PILAF-------
1 c
dried lentils
2 c
water
1/4 ts
salt
2
green onions -- chopped
2
cloves garlic -- peeled and minced or crushed through a press
2 ts
balsamic vinegar
1 tb
butter
Heat the oven to 375 degrees. Lightly coat a baking dish withnonstick
cooking spray or olive oil cooking spray. Set aside.
Wash the chicken under cold, running water and allow to drain. In
a small dish, combine the oregano, basil, salt and pepper. Lightlysprinkle
both sides of all the chicken breasts. Fold breasts in halflengthwise and
arrange in the prepared dish. Cover the chicken withthe red pepper strips.
Bake for 25 to 30 minutes or until the chicken
is opaque and firm to the touch. Do not overcook or chicken will
be dry.
While the chicken is cooking, rinse the lentils under cold, runningwater.
Drain. Bring the 2 cups water to a boil and add the lentils,salt, green
onions and garlic. Cover and cook for 25 minutes, checking periodically
to make sure water doesn't boil away. Add a small amount of extra
water if necessary.
At the end of the cooking time, the water should be completelyabsorbed.
Add the balsamic vinegar and the butter, cover, and allowlentils to "steam"
away from heat. This finishes cooking the lentils without making
them mushy. The lentils should have a slightly crisptexture.
Serve the chicken over the lentils and pour a small amount of anycooking
juices from the chicken over both.
Yield: 4 servings.
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Stuffed Chicken
Boats
3 large
garlic cloves -- finely chopped, up to 4
4
medium-large boneless -- skinless chicken breasts
black pepper
1 pound
roll of regular or sage Jimmy Dean -- or preferred sausage -- sausage
1/2 cup
finely chopped green onions
1/3 cup
finely chopped celery
1 tablespoon soy
sauce
2 tablespoons margarine
1 cube
chicken bouillon
3 tablespoons lemon juice
3/4 cup
sauvignon blanc
1 tablespoon cornstarch
15 large
mushrooms -- sliced 1/4-inch thick, up to 20
2 tablespoons parmesan
cheese -- if desired
Spread garlic evenly over chicken breast. Sprinkle with pepper. Coverand
refrigerate for 1 to 3 hours. Mix sausage, green onions, celery, soy
sauce and a few dashes of black pepper in a bowl, cover and place in
refrigerator. Preheat oven to 325 degrees. Using a filet knife,
create a pocket in each breast. Cut a deep horizontal slit across
the length of the marinated breasts, without slicing through the
ends. Divide and stuff sausage mixture into the 4 breasts. Keeping
the cavity sideupright, press the mixture down in the middle, so the center
bulges and
the stuffed chicken resembles a boat.
Coat a medium baking pan with 1 tablespoon melted margarine. Placechicken
breasts in pan, cavity side up and bake uncovered at 325 degreesfor 40
minutes. Cover and bake for an additional 15 minutes.
While chicken is baking, combine the bouillon cube, lemon juice,
1/2 cup of wine and cornstarch. Set aside. In a large skillet with
lid, saute mushrooms in 1 tablespoon melted margarine. Add remaining
1/4 cup wine and parmesan cheese.
Cover and cook a few minutes at low heat until cheese is melted.
Add reserved lemon juice-cornstarch mixture to mushrooms. Cook gently
until it reaches a gravy consistency. If necessary, add water or
wine to thin, or cornstarch mixed with a little water to thicken.
Remove from heat. Remove chicken from oven. Place breasts on a plate.Skim
fat from the drippings and add remaining juices to the mushroommixture.
Place chicken breasts back into the roasting pan and pour mushroom
sauce over the top. Cover with lid or foil and return to oven for
20 minutes or until bubbling. Serve with rice or soft polenta.
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Grilled
Chicken Breasts with Market Veggies
Veggies
1 onion sliced
2 small zucchini, sliced
2 small yellow summer squash,
sliced
4 Italian plum tomatoes, sliced
1/4 teaspoon salt
1/4 teaspoon coarse ground black pepper
4 tablespoons olive or vegetable
oil
2 ounces (1/2 cup) shredded
fresh Parmesan Cheese
Chicken
4 boneless, skinless chicken
breast halves
2 teaspoons olive or vegetable
oil
1 teaspoon seasoned salt or
seasoned pepper
Heat grill. Cut four 18 x 12 inch pieces of heavy-duty
foil. Place onion, zucchini, summer squash and tomatoes on
each piece of foil. Sprinkle with salt and pepper; drizzle each with
1 tablespoon oil. Sprinkle with cheese. Wrap each packet securely
with double-fold seals, allowing room for heat expansion.
When ready to grill, brush chicken with 2 teaspoons oil; sprinkle
with seasoned salt. Place chicken and veggie packets, seam sideup,
on gas grill over medium heat or on charcoal grill 4-6 inches frommedium
coals. Cook chicken 12-15 minutes or until chicken is fork-tenderand
juices run clear, turning once. Cook veggie packets 15-20 minutes
or until vegetables are crisp-tender, rearranging packets several
times during cooking. Open packets carefully to allow hot
steam to escape. Makes 4 Servings.
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Barbecue Chicken
Packets
4
skinless boneless chicken breast
1
cup barbecue sauce
2
cups frozen whole kernel corn
1/2
cup chopped green bell pepper
Preheat oven to 450 F. or preheat grill to medium-high. Have 4 sheets(12x18")
of heavy-duty aluminum foil ready. Center one chicken breasthalf on each
sheet of foil. Spoon barbecue sauce over chicken. Top withvegetables. Bring
up sides of foil and double fold. Double fold ends to form a packet,
leaving room for heat circulation inside the packet.Repeat to make four
packets. Bake 18 to 22 minutes on cookie sheet in oven, OR grill
14 to 16 minutes on medium-high in covered grill.
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Mediterranean
Chicken And Capers
2 ounces
Parmigiano-Reggiano -- grated
4
boneless chicken breasts
Salt
Pepper
Olive oil
1 teaspoon
butter
1 clove
garlic -- minced
1 package
frozen artichoke hearts -- thawed (8-ounce)
1 tablespoon capers
-- drained
6
Kalamata olives -- quartered
1 cup
nonfat chicken broth
1 teaspoon
flour
1 tablespoon water
1 teaspoon
lemon juice
1/2 teaspoon minced tarragon
Serve the chicken with rice or linguine.
* Spoon cheese, a generous tablespoon at a time, into nonstick
skillet. You should be able to fit 3 or 4 tablespoons into skillet.
Spread cheese into thin rounds. Heat over medium heat until cheese
melts and lightly browns on bottom, about 2 minutes. Turn and brown
otherside. Remove to paper towel to cool.
* Pound chicken breasts to flatten slightly. Remove skin and season with salt and pepper. Spray or lightly brush a nonstick skillet with olive oil. Add butter and melt over medium heat. Add chicken breasts and saute until browned, about 5 minutes, then turn and brown second side. Remove from skillet and keep warm.
* Add garlic and artichoke hearts to skillet, and saute 3 to 4 minutes.Stir
in capers and olives and saute 1 to 2 minutes more.
Stir in broth and heat to simmer. Blend together flour and water
until smooth, and stir into simmering sauce. Heat and stir until
slightlythickened, about 1 minute. Stir in lemon juice and tarragon.
Add chicken breasts to sauce, spooning sauce over top of chicken.
Simmer a few minutes for flavors to blend.
* To serve, slice chicken breast on the diagonal. Arrange on plate
and spoon sauce over chicken. Break frico over top of chicken.
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Bourbon
Grilled Chicken - Orange-Flavored
2 pounds
boneless skinless chicken breast
1/2 cup
chopped onion
2 cloves
garlic -- minced
1 tablespoon olive
oil
2 teaspoons
orange zest
1/3 cup
orange juice
1 tablespoon wine
vinegar -- balsamic is better
1/3 cup
bourbon whiskey
1/2 cup
molasses
1/2 cup
catsup
1 tablespoon steak
sauce
1/4 teaspoon dry mustard
salt and freshly ground black pepper
-- to taste
1 dash
Tabasco -- more to taste
1 teaspoon
chili powder
1 pinch
cloves
Mix all ingredients other than chicken well. Marinate chicken
4 hours. Remove from marinade and grill using indirect heat
method. Baste with marinadefrequently. Cook to an internal temperature
of 160F in the deepest part of the breast.
This is an excellent recipe and turns out some very tasty chicken.Do
not expose this chicken to direct flames or the sugar inthe sauce will
caramalize and burn, turning your chicken black.
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Bourbon Chicken 2
6
half breasts chicken -- skinless, boneless
1/3 cup
bourbon
1/3 cup
salad oil
1/4 cup
soy sauce
Place washed, skinned chicken in baking dish, meaty side down.
Mix the bourbon, salad oil, and soy sauce. Pour mixture over
chicken and marinate for several hours for enhanced flavor.
Bake at 350F for 50 minutes. Serve with hot cooked rice.
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Bourbon-Mustard
Chicken Fingers
6 4 ounce
chicken breasts -- skinless, boneless halves cut in 1-inch long
strips
1/4 cup
dark brown sugar -- firmly packed
3 tablespoons Dijon mustard
3 tablespoons bourbon
1 teaspoon
low sodium Worcestershire -- sauce
vegetable cooking spray
Thread chicken strips onto 6 (5-inch) wooden skewers; place
in a heavy-duty, zip-top bag. Combine brown sugar and next
three ingredients; pour over chicken. Seal bag, and refrigerate
at least one hour, or up to four hours, turning occasionally.
Place chicken in a grill basket coated with cooking spray. Cook
on food rack, without a grill lid, over hot coals (400-500 F) 8 minutes
or until done, turning once. Serve warm.
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Bourbon Chicken 3
1
whole chicken -- cut into pieces
1
cup Bourbon
1/2
cup dark brown sugar
1
cup ketchup
2 teaspoons
Worcestershire sauce
1/4
cup white vinegar
1 tablespoon
fresh lemon juice
3
cloves minced garlic
1/2 teaspoon dry mustard
Salt and pepper -- to taste
Grill chicken until partially done. While chicken is grilling
mix the other ingredients. Brush chicken with a thin coating of glaze.
Continue to baste when turning chicken. Watch chicken carefully
to ensure that the glaze does not burn. For a stronger
flavor, marinate the chicken in the whiskey mixture for a couple
of hours. Bone-in chicken is better than boneless for this recipe.
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Bourbon Mustard
Chicken
4
skinless, boneless chicken breast halves
1/4
cup firmly packed brown sugar
1/4
cup Dijon mustard
1/4
cup Bourbon
2
green onions -- thinly sliced
1 teaspoon
salt
1 teaspoon
Worcestershire sauce
1 tablespoon
butter or margarine
1 tablespoon
vegetable oil
Place chicken between 2 sheets of waxed paper; pound to 1/4-inch
thickness. Place chicken in a shallow baking dish. Combine brown
sugar, mustard,bourbon, green onions, salt, and Worcestershire sauce; stirring
well. Brush
mustard mixture evenly over both sides of chicken breast halves.
Cover and marinate in refrigerator for 1 hour. Remove chicken from
marinade, reserving marinade. Combine butter and oil in large
skillet, and place over medium-high heat. Saute chicken 3 to 4 minutes
on each side or until done. Remove chicken to a serving platter,
and keep warm. Drain and discard pan drippings. Add reserved marinade
to a skillet; bring to a boil, stirring constantly. Pour sauce overchicken.
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Bourbon Teriyaki
Chicken
3/4 cup
Kikkoman. Teriyaki Baste & Glaze
2 tablespoons Bourbon
3/4 teaspoon black pepper
1/8 teaspoon ground cinnamon
1
medium eggplant
1
3-pound chicken -- cut into pieces
Combine teriyaki baste & glaze, whiskey, pepper and cinnamon;
set aside. Remove stem from eggplant and partially peel lengthwise to form
stripes. Cut eggplant lengthwise into 6 or 8 wedges. Place wedges
in large bowl; cover with water and let stand 30 minutes. Remove
and pat dry with paper towels; place with chicken on grill 6 inches
from hot coals. Cook 30 to 35 minutes, or until chicken is no longer
pink in center and eggplant is tender, turning chicken and eggplant
over occasionally and brushing frequently with baste & glaze
mixture.
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Bourbon Street
Chicken
4
chicken breasts
1 teaspoon
ground ginger
1/2
cup soy sauce
2 tablespoons dried
onion flakes
1/2
cup brown sugar
3/8
cup Bourbon whiskey
1/2 teaspoon garlic powder
Place chicken breasts in a 9 x 13-inch baking dish. In a small bowl
combine the ginger, soy sauce, onion flakes, sugar, bourbon and
garlic powder. Mix together and pour mixture over chicken. Cover
dish and place in refrigerator. Marinate overnight. Preheat oven
to 325: F. Remove dish from refrigerator and remove cover. Bake
in the preheated oven, basting frequently, for 1 1/2 hours or until
chicken is well browned and juices run clear.
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Chicken
with Cider Vinegar Sauce
3 1/2 - 4 quart cooker
Makes 4 servings
1 teaspoon light margarine
2/3 cup chopped shallots
1 tablespoon sugar
1 tablespoon cider vinegar
1/2 cup fat-free chicken broth
1 pound boneless, skinless
chicken breasts,
trimmed of fat, cut into 4 pieces and pounded
to 1/8 inch thick
8 ounces fresh spinach,
stems removed
4 halves of canned apricots
1 tablespoon raisins
1 slice of sweet onion,
quartered
1/4 cup drained canned mandarin oranges
kitchen string
buttered-flavored nonstick spray
1/4 cup cold water
2 tablespoons cornstarch
Mix the margarine, shallots, sugar, vinegar, and broth in an electric
slow cooker. Place the chicken on a work surface and top each
piece with 5-6 spinach leaves. Divide the apricots, raisins,
onions and oragne evenly among the chicken pieces. Roll up
the chicken, starting at a narrow end and enclosing the fruit-vegetable
filling. Tie each roll with the string. Coat a nonstick
skillet with butter-flavored nonstick spray and warm over medium-high
heat. Add the chicken rolls and brown them on all sides, 2-4minutes.
Transfer the rolls to the slow cooker. Cover and cook on LOW
until the chicken is tender, 6-8 hours. Transfer the rolls to
a platter, leaving the shallots and liquid n the slow cooker.
Keep the rolls warm. Combine the water and cornstarch in a measuring
cup. Stir the cornstarch
mixture into the vinegar sauce and cook on HIGH, stirring frequently,
until the sauce thickens, 1-2 minutes. Serve the sauce over
the rolls.
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Mother's
Sacred Southern Fried Chicken
2
chicken fryers -- (3-pound)
2 cups
all-purpose flour
Salt and ground black pepper to taste
1 cup
milk
Solid all-vegetable shortening
1 tablespoon bacon
grease
Cut chicken carefully and evenly into serving pieces, taking great
care to keep skin of each piece intact, and rinse under cold running
water. Do not pat dry. In a heavy brown paper bag, combine flour, salt
and pepper; shake till
well blended. Pour milk into a soup bowl.
Set an electric skillet at 375 degrees, or place a large cast-ironskillet over moderate heat. Melt enough shortening to halfway fillskillet. Add bacon grease. Test temperature of shortening by dropping a drop of water into skillet. When it sizzles, dip some of chicken piecesinto milk, then place chicken in bag. Shake bag vigorously to coatchicken evenly, tap excess flour off each piece back into bag, and arrange chicken in skillet, making sure not to overcrowd pan. Frychicken till golden brown and crisp, 15 to 20 minutes. Turn with tongs, reduce the heat to 350 degrees, and fry till golden brown, about 15 minutes longer. (Turn chicken only once.) Drain on another brown paper bag. Repeat procedure with remaining chicken, adding more shortening and bacon grease if necessary and returning heat to 375 degrees or moderate.
Transfer chicken to a large serving platter; do not cover (otherwiseyour
crispy fried chicken will get soggy). Serve warm or at roomtemperature.
Makes 8 servings.
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Chicken Athenos
Makes 4 servings
Juice from 1 lemon
2 cinnamon stick
4 cloves garlic, minced
1 can (16 ounces) cut
tomatoes with basil
1 bay leaf
1/8 teaspoon black pepper
1/4 cup dry sherry
1 onion, chopped
1 pound boneless, skinless
breasts, trimmed of fat and cut into 4 pieces
1 teaspoon olive oil
1/4 cup crumbled feta cheese
8 ounces broad noodles
sprigs of fresh mint, for garnish
Combine the lemon juice, cinnamon, garlic, tomatoes, bay leaf, pepper,
sherry and onions in an electric slow cooker. Brown the chicken
on both sides in the oil in a nonstick skillet over medium-high
heat, 2-4 minutes.
Transfer the chicken to the slow cooker. cover and cook on
LOW for 8-10 hours. Discard the bay leaf. In the last
half-hour, cook the noodles separately; drain and keep warm.
Serve topped with chicken.
Cooks Note: Since the time of Greek mythology, mint has been
a symbol of hospitality. For a flavor twish fit for the gods,
garnish this dish witha few fresh mint springs.
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GRANDMA
KEHLERS FRIED CHICKEN
2 cups flour
_
1 tablespoon salt
_
2 teaspoons pepper
_
1 teaspoon garlic powder
_ Mix together Well
1 teaspoon onion powder
_
1 teaspoons seasoned salt
_
1 tablespoon Herbal Seasoning _
3 pounds of chicken
1 cup of milk
Place peices of chicken into the milk. Set a pan on the stove to
warm. Place oil in the pan to about 1/2 inch deep. Remove a peice from
the milk and coat it well in the flour mixture. Place chicken peice
in the oil. Repeat as often as you have chicken peices. Turn peices
to keep from burning. When both sides are good and brown turn the
heat down to simmer, put a lid on the pan and cook for about another
30 to 45 minutes. You should check this every 10 minutes or so to
be sure that nothing is burned. Also remember that in this case
you may also stack the chicken as it cooks. When you are finished
you should have friedchicken that even your Grandma would be proud of!!!
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BLACKENED CHICKEN
1/2 tsp. paprika
1/8 tsp. salt
1/4 tsp. cayenne pepper
1/4 tsp. ground cumin
1/4 tsp. dried thyme
1/8 tsp. ground white pepper
1/8 tsp. onion powder
2 skinless, boneless chicken breast halves
1 Tbs. vegetable oil
Mix together paprika, salt, cayenne, cumin, thyme, white pepper,
and onion powder. Rub one side of chicken breasts withspice mixture. Heat
oil in a cast iron skillet over high heat for 15 minutes. Place
chicken in hot pan, seasoned side down,and cook for 1 minute. Turn, and
cook 1 minute on other side. Place breasts on a lightly greased
cookie sheet. Bake at 350degrees F (175 degrees C) for 5 minutes. Serve
with fresh corn and mashed potatoes. (from Sharon Green)
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