CHICKEN RECIPES from Spike's & Jamie's Recipe Collection

Mix together flour, salt, and paprika. Add black pepper to taste. Dust chicken with seasoned flour. Heat oil over medium heat in a saucepan. Lightly brown chicken. Remove chicken from pan, and set aside.

Saut� celery, green pepper, garlic, and herbs for 4 minutes in pan drippings. Stir in remaining seasoned flour, condensed soup, and water or chicken broth. Arrange chicken in a casserole pan with a lid. Place potatoes and onions around chicken, and pour seasoned soup over. Cover. Bake at 375^oF ( 190^oC) for about 45 minutes. Remove cover. Bake for about 20 more minutes, until meat is done. Makes 6 servings

FRAGRANT LEMON CHICKEN > Back to Top <

[CROCKPOT]

1 cooking apple, quartered

1 stalk celery, chopped

1 (3-pound) broiling chicken

salt

ground black pepper

1 small onion, chopped

1/2 teaspoon crushed dried rosemary

juice and grated rind of one lemon

1 cup hot water

Place apple and celery in cavity of chicken. Rub skin with salt and pepper.

Place chicken in cooker. Sprinkle chopped onion, rosemary, lemon juice, and lemon rind over chicken. Add 1 cup hot water. Cover. Cook on High for 1 hour. Switch to Low, and cook for 6 to 8 hours, basting several times. Makes 4 servings

MARINATED CHICKEN SALAD > Back to Top <

1 skinless, boneless chicken breast, bite size pieces

2 tablespoons balsamic vinegar

1 teaspoon olive oil

1 tablespoon white sugar

1 tablespoon water

1-1/2 cups mixed greens - spinach, radiccio, Boston

lettuce, etc.

1 hard boiled egg

6 black olives

6 green olives

2 radishes

3 slices cooked bacon, crumbled

Mix together balsamic vinegar, olive oil, white sugar, and water. Combine marinade with chicken pieces in a plastic bag. Leave in bag for 1 hour. Cook drained chicken in a skillet until done, about 10 minutes.

Assemble greens, egg, olives, radishes, and crumbled bacon on a dinner plate. Top with chicken. Makes 1 serving.

OH-SO-GOOD CHICKEN > Back to Top <

4 teaspoons olive oil

6 tablespoons sour cream

4 ounces shredded cheddar cheese

2 cups fresh mushrooms, sliced

1 (16-ounce) jar mild salsa or picante sauce

2 cups cooked rice

8 ounce chicken breast, cooked and diced

In a skillet, heat oil over medium heat. Saut� mushrooms. Combine mushrooms, sour cream, cheese, salsa, rice, and chicken. Place in a greased casserole dish. Bake at 350^oF for 25 to 35 minutes. 4-6 servings.

POLLO BELLA > Back to Top <

4 boneless, skinless chicken breasts, in 1 inch strips

6 cloves garlic, minced

2-1/2 cups sliced mushrooms

olive oil

salt

ground black pepper

2 cups half and half cream

4 - 6 ounces gorgonzola cheese, crumbled

1/4 cup roughly chopped toasted walnuts

8 ounces penne pasta

grated Parmesan or Romano cheese

Heat oil over high heat in a large skillet. Brown chicken. Reduce heat, and add garlic and mushrooms. Cook until soft. Remove chicken and mushrooms from the skillet.

Pour half and half cream into skillet, and bring to a boil over high heat. Reduce heat to medium, and reduce. Stir occasionally. Meanwhile, cook the pasta in a large pot of boiling water until done. Drain.

When cream has reduced and thickened, stir in gorganzola until melted. Add chicken and mushrooms, pasta, and walnuts. Toss and reheat. Season with salt and pepper. Serve immediately. Garnish with freshly grated Parmesan or Romano cheese. Makes 4 servings

GKAI KAMIN > Back to Top <

1 (2-pound) whole chicken

2 stalks lemon grass

12 cloves garlic, peeled

2 tablespoons salt

2 (2-inch) pieces fresh turmeric, peeled and chopped

1 teaspoon whole white peppercorns

Cut roots and leafy tops off lemon grass stalks. In a mortar and pestle, pound lemongrass, salt, garlic, turmeric, and pepper into a fine paste. Cut open chicken length wise. Separate into 2 pieces, and rinse well. Rub chicken with mixed spice paste. Marinate in refrigerator for 4 hours or overnight. Grill over moderate heat for 10 to 15 minutes, or until well done and evenly brown. Serve hot.

CHICKEN COSTA BRAVA > Back to Top <

1 (20-ounce) can pineapple chunks, undrained

2 to 2-1/2 pounds chicken pieces

1 tablespoon vegetable oil

1 teaspoon ground cumin

1 teaspoon ground cinnamon

2 cloves garlic, minced

1 large onion, quartered

1 (14-ounce) can stewed or whole tomatoes

2 cups pitted ripe olives

1/2 cup chili salsa

2 tablespoons cornstarch

2 tablespoons water

1 red or green bell pepper, slivered

salt

Drain pineapple, reserving juice. Sprinkle with salt. In a large frying pan, brown chicken in oil. Combine cumin and cinnamon, and sprinkle over chicken. Add garlic and onion; cook until onion is soft. Add reserved pineapple juice, tomatoes, olives, and salsa. Cover, and simmer 25 minutes.

Mix cornstarch with water; stir into pan juices. Add bell pepper, and simmer until sauce boils and thickens. Stir in pineapple chunks, and heat through. Serve over rice. Makes 2 - 3 servings

CHICKEN POT PIE > Back to Top <

2 deep dish pie crusts (ready made)

1 (15-ounce) can mixed vegetables

1 pound diced, cooked chicken

1 (10.75-ounce) can condensed cream of chicken soup

1/2 cup milk

Preheat oven to 350^oF (175^oC).

In a bowl combine the mixed vegetables, chicken, cream of chicken soup and milk. Pour mixture into one of the pie crusts. Turn the other crust over and pop out of the tin onto the top of the filled pie. Seal the edges and poke holes in top crust.

Bake at 350^oF (175^oC) for 30 minutes or until crust is golden brown. Makes 6 servings

SWISS CHICKEN > Back to Top <

6 skinless chicken breasts

6 slices Swiss cheese

1 can cream of chicken soup, undiluted

1/4 cup milk

1 (8-ounce) package herbed stuffing mix

1/2 cup melted butter or chicken broth

Preheat oven to 350^oF (175^oC). Coat a 9 x 13 inch baking pan with cooking spray.

Place chicken breasts in pan. Place one slice of Swiss cheese on top of each chicken breast. Combine cream of chicken soup and milk, and pour over chicken breasts. Sprinkle stuffing mix over chicken and soup mixture. Pour melted butter or chicken broth over top. Cover with foil. Bake for 50 minutes, or until done. Serve over rice or egg noodles. Makes 6 servings

SOUTHERN FRIED CHICKEN > Back to Top <

1 whole fryer, cut up

1 cup all-purpose flour

salt

ground black pepper

paprika

vegetable oil for frying

Season chicken pieces with salt, pepper, and paprika. Roll in flour.

Add 1/2 to 3/4 inch oil to a large, heavy skillet. Heat to approximately 365^oF. Place chicken pieces in hot oil. Cover, and fry until golden, turning once. Drain on paper towels. Makes 4 - 6 servings

APRICOT CHICKEN > Back to Top <

6 skinless, boneless chicken breasts

1 (1.4-ounce) package dry onion soup mix

1 (8-ounce) bottle Russian dressing with honey

1 (8-ounce) jar apricot jam

Preheat oven to 350^oF (175^oC).

Place the chicken pieces in a 4 quart casserole dish. Mix the soup mix, dressing and jam together and pour the mixture all over the chicken. Bake, covered, for one hour. Makes 6 servings

AUNT TERESA'S CHICKEN > Back to Top <

4 chicken thighs (or boneless breasts)

1 green bell pepper, sliced into strips

2 carrots, shredded

1 large onion, halved and sliced

2 (10.75-ounce) cans condensed cream of mushroom soup

Preheat oven to 350^oF (175^oC).

In a 9 x 13 inch baking dish, layer in the following order: onion, bell pepper, carrots and chicken. Pour soup over the top. Cover with aluminum foil and bake at 350^oF (175^oC) for 45 minutes. Remove foil and bake an additional 15 minutes. Makes 2 servings

BAKED BARBECUE CHICKEN > Back to Top <

1 whole chicken, cut up

2 teaspoons garlic powder

1-1/2 cups of your favorite barbecue sauce

Preheat oven to 350^oF (175^oC).

Place chicken in a shallow baking dish and sprinkle with garlic powder. Cover and bake 1 hour at 350^oF (175^oC). Remove baking dish from oven and drain any fat from dish. Pour the barbecue sauce evenly over the chicken and bake uncovered for 30 minutes at 350^oF (175^oC). Remove and serve. Makes 6 servings

CHICKEN SALAD > Back to Top <

2-1/2 cups diced, cold, cooked white chicken meat

1 cup chopped celery

1 cup sliced, seedless grapes

1/2 cup sliced almonds

2 tablespoons chopped fresh parsley

1 teaspoon salt

1 cup mayonnaise

1/4 cup whipping cream

In a medium bowl, whip cream to soft peaks. Combine meat, celery, grapes, almonds, parsley, salt, and mayonnaise with whipped cream. Chill.

BOU'S CHICKEN > Back to Top <

1/4 cup prepared yellow mustard

1/4 cup white sugar

1/4 cup soy sauce

1/4 cup white vinegar

1 cup ketchup

1 cup water

1 (3 to 3-1/2 pound) whole chicken, cut up

In a medium pot with a lid, blend together mustard, sugar, soy sauce, white vinegar, ketchup, and water in the order listed. Bring the sauce to a boil. Add the chicken pieces, and turn down the heat. Place the lid slightly ajar on the pot. Simmer for approximately 45 minutes, or till the chicken is done. Serve with rice.

BREAKFAST CASSEROLE > Back to Top <

1 (10.75-ounce) can cream of chicken soup

1 (16-ounce) container sour cream

1 (38-ounce) package frozen hash brown potatoes

1 cup cooked, cubed chicken

1 cup cooked, cubed ham

1 chopped onion

3/4 cup shredded cheese

1 cup crushed potato chips

1/4 cup butter or margarine, melted

Combine undiluted soup, sour cream, hash browns, cubed chicken and ham, onions, and cheese. Pour into a lightly greased 9 x 13-inch pan.

Bake at 350^oF (175^oC) for 30 minutes. Top with crumbs, and drizzle with melted butter or margarine. Bake for another 15 minutes. Makes 4 servings

WHITE BEAN CHICKEN CHILI > Back to Top <

2 tablespoons vegetable oil

1 pound cooked chicken, diced

1 small onion, chopped

2 cloves garlic, minced

1 (14-ounce) can chicken broth

1 (18-ounce) can tomatillos, drained and chopped

1 (16-ounce) can diced tomatoes

1 (7-ounce) can diced green chilies

1/2 teaspoon dried oregano

1/2 teaspoon ground coriander

1/4 teaspoon ground cumin

1 (15-ounce) can white beans

2 ears corn or 2 cups corn

salt

ground black pepper

sliced limes

chopped cilantro

shredded jack or cheddar cheese

diced avocado

sour cream

tortilla chips

Heat oil, and cook onion and garlic until soft. Stir in broth, tomatillos, tomatoes, chilies, and spices. Bring to a boil, then simmer for 10 minutes. Add corn, chicken, and beans; simmer 5 minutes. Season with salt and pepper to taste.

Serve with these toppings for people to choose from: limes, cilantro, cheese, avocado, sour cream, and tortilla chips. Serves 8 to 10

CHICKEN ALA KING I > Back to Top <

1 (4-ounce) can sliced mushrooms, drain and reserve juice

1 small green bell pepper, chopped

1/2 cup butter or margarine

1/2 cup all-purpose flour

1 teaspoon salt

1/4 teaspoon ground black pepper

1-1/2 teaspoons instant chicken bouillon

1-1/2 cups milk

1-1/4 cups hot water

4 cooked chicken breast halves, cut up

4 ounces chopped pimento pepper

Cook and stir drained mushrooms and green pepper in butter or margarine over medium heat for 5 minutes. Remove from heat. Blend in flour, salt, and pepper. Cook over low heat, stirring constantly, until mixture is bubbly. Remove from heat.

Stir in instant bouillon, milk, water, and reserved mushroom liquid. Heat to boiling, stirring constantly. Boil and stir for 1 minute. Stir chicken and pimiento. Heat through.

Makes 6 - 8 servings

APPLE STUFFED CHICKEN BREAST > Back to Top <

2 skinless, boneless chicken breasts

1/2 cup chopped apple

2 tablespoons shredded cheddar cheese

1 tablespoon fine, dry Italian bread crumbs

1 tablespoon butter or margarine

1/4 cup dry white wine

1/4 cup water

1 tablespoon water

1-1/2 teaspoons cornstarch

chopped fresh parsley

Combine apple, cheese, and bread crumbs. Set aside. Flatten chicken breasts between sheets of waxed paper to 1/4 inch thickness. Divide apple mixture between chicken breasts, and roll up each breast. Secure with toothpicks.

Melt butter or margarine in a 7 inch skillet over medium heat. Brown stuffed chicken breasts. Add wine and 1/4 cup water. Cover. Simmer for 15 to 20 minutes, or until chicken is no longer pink. Transfer chicken to a serving platter. Combine 1 tablespoon water and cornstarch; stir into juices in pan. Cook and stir until thickened. Pour gravy over chicken, and garnish with parsley. Serve. Makes 4 servings

CARAMELIZED BAKED CHICKEN > Back to Top <

Roast chicken pieces with sticky, sweet and tangy coating.

3 pounds chicken drummettes, wings or legs

2 tablespoons olive oil

1/2 cup soy sauce

2 tablespoons ketchup

1 cup honey

1 clove garlic, minced

dash salt

dash ground black pepper

Preheat oven to 375^oF (190^oC). Place chicken in a 9 x 13 inch baking dish. Mix the oil, soy sauce, ketchup, honey, garlic, salt and pepper and pour over the chicken. Bake at 375^oF (190^oC) for one hour or until sauce is caramelized. Makes 6 servings

CASHEW CHICKEN > Back to Top <

This is really easy. Raw cashews are available at health food stores. Using raw cashews does make a difference - there is no salt, they are much sweeter, and they are addicting as a snack!

3 to 4 tablespoons butter or margarine, melted

1/2 cup unsweetened shredded coconut

1/2 cup raw cashews (or raw almonds for almond chicken)

8 to 10 salted butter-flavor crackers

4 skinless chicken breasts

salt

ground black pepper

Preheat oven to 350^oF (175^oC). Place crackers, cashews, and coconut in a food processor, and process until they are coarsely chopped.

Dip chicken in melted butter or margarine, and roll in cracker mixture. Place chicken in foil lined baking dish. Any extra cracker mixture can be blended with a little of the left over butter, and gently packed on to the chicken breasts. Bake for 30 to 35 minutes. Season with salt and pepper if desired. Makes 4 servings

CHICKEN A LA ORANGE > Back to Top <

4 skinless, boneless chicken breasts

1 tablespoon vegetable oil

2-1/2 cups orange juice

3 tablespoons cornstarch

1/2 cup hot water

3 tablespoons honey

1/4 teaspoon ground ginger

In a skillet, brown chicken breasts in 1 tablespoon oil over medium heat. Cook till juices run clear. Add orange juice to the pan. When juice just begins to bubble around the edges of the pan, add corn starch dissolved in hot water. Mix ginger and honey together in a cup, and add to orange juice. Cook until sauce is thick and slightly browned. Serves 4

CHICKEN AND ARTICHOKES > Back to Top <

3 pounds chicken meat, cut up

salt, pepper and paprika to taste

4 tablespoons butter or margarine

1/4 pound mushrooms, sliced

2 tablespoons all-purpose flour

1 cup chicken stock or broth

3 tablespoons sherry

1/4 teaspoon dried rosemary

1 (16-ounce) can artichoke hearts, drained

Preheat oven to 375^oF (190^oC). Sprinkle chicken with salt, pepper and paprika to taste. Melt butter in heavy skillet and brown chicken on all sides. Remove to covered 9x13 inch casserole.

Add mushrooms to pan drippings and saut�. Add flour and gradually add stock or broth and sherry. Season with rosemary; deglaze skillet. Arrange artichoke hearts among the chicken pieces and pour sauce over all. Cover and bake at 375^oF (190^oC) for 40 minutes or until tender. 4 - 6 servings.

CHICKEN AND SUMMER SQUASH > Back to Top <

4 skinless, boneless chicken breast halves, 4 - 6 oz each

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1 tablespoon butter or margarine

1 tablespoon vegetable oil

3/4 pound yellow squash, sliced

3/4 pound zucchini, sliced

1 medium tomato - peeled, seeded and chopped

In a large nonstick skillet, melt butter or margarine in the oil over medium high heat. Season chicken with half of the salt and half of the pepper, and add it to skillet. Cook until lightly browned, about 2 minutes per side. Transfer to large plate or platter, and cover to keep warm.

Pour off fat from skillet, and add squash, zucchini, and tomato. Season with remaining salt and pepper. Cook and stir over medium high heat until squash is slightly softened, about 3 minutes. Reduce heat, and return chicken to skillet. Cover partially. Cook until squash is soft, and chicken is white throughout but still juicy, about 5 minutes longer.

Transfer chicken to platter, and cover with foil to keep warm. Raise heat to high. Cook vegetable mixture, stirring often, until almost all of the liquid has evaporated, about 2 minutes. Arrange vegetables around chicken, and serve. Makes 4 servings

CHICKEN BERRY SALAD > Back to Top <

1 (.75-ounce) package honey mustard salad dressing mix

1/4 cup apple cider vinegar

2 tablespoons orange juice

1/2 cup vegetable oil

8 cups assorted lettuce greens, your choice (romaine, green/red leaf spinach, iceberg lettuce, etc.)

1 pound grilled chicken breasts, cut into strips

2 cups assorted berries (raspberries, blueberries, sliced strawberries)

1 (8-ounce) package sugar snap peas (or a fresh cucumber, peeled and chopped)

1/2 cup toasted pecans or slivered almonds

Prepare the dressing as directed on the package, using vinegar and oil and substituting orange juice for the water. In a large bowl, toss dressing with all of the remaining ingredients and serve. 4 - 6 servings

CHICKEN DELIGHT > Back to Top <

4 skinless, boneless chicken breasts

1 cup crushed butter cracker crumbs

1 cup sour cream

2 tablespoons Worcestershire sauce

1 teaspoon paprika

1 teaspoon garlic powder

1/2 teaspoon ground white pepper

Wash and pat chicken pieces dry. Place them in an 8 inch square greased baking dish.

In a bowl, mix together sour cream, Worcestershire sauce, paprika, garlic powder, and white pepper. Spread the mixture over the chicken pieces. Sprinkle cracker crumbs over all. Bake, uncovered, at 350^oF (175^o C) for 1 hour. Makes 4 servings

CHICKEN NEWBURG > Back to Top <

1 small onion, chopped

3 tablespoons vegetable oil

1 teaspoon salt

dash ground black pepper

1/4 teaspoon tarragon

1 cup chicken broth

3 tablespoons all-purpose flour

1/2 cup milk

2 cups cooked, diced chicken

1 egg yolk, slightly beaten

1 tablespoon lemon juice

1/4 cup sherry

1 pimento, chopped

1 avocado, cubed

4 to 6 slices toasted bread

Saut� onion in oil for about 3 minutes. Stir in the flour, salt, ground pepper, tarragon, chicken broth and milk and cook until the mixture thickens, stirring constantly. Add the chicken pieces to the mixture. Blend in the egg yolk, then the lemon juice, sherry and pimento. Heat until cooked. Stir in the avocado and serve on toast. Makes 4 to 6 servings

CHICKEN NUGGETS > Back to Top <

4 skinless, boneless chicken breasts

2 cups corn oil

1 egg, beaten

1/3 cup water

1/3 cup all-purpose flour

1-1/2 tablespoons sesame seeds, toasted

1-1/2 teaspoons salt

Rinse chicken with cold water and pat dry with paper towels. Cut into 1 x 1 x 1/2-inch pieces. Fill deep fryer with corn oil, no more than 1/3 full. Heat to medium heat.

Place egg and water in a small bowl and mix well. Add the flour, sesame seeds and salt, stirring until a smooth batter is formed.

Dip chicken pieces in batter and drain off any excess. Add battered chicken, a few pieces at a time, to the hot oil. Fry about 4 minutes or until golden brown and done (remove chicken from oil to test). Drain on paper towels. Serves 4

CHICKEN SCAMPI > Back to Top <

1-1/4 pounds skinless, boneless chicken pieces, cut into 1-inch strips

1/4 teaspoon ground black pepper

3 tablespoons grated Parmesan cheese

1 tablespoon dried parsley

1 clove garlic, minced

1/4 teaspoon salt

1 teaspoon dried oregano

3 tablespoons lemon juice

3 tablespoons Worcestershire sauce

1/4 cup white wine

Combine chicken with ground pepper, cheese, parsley, garlic, salt, oregano, lemon juice, Worcestershire sauce and wine in a shallow bowl. Marinate in the refrigerator for several hours (overnight is best).

Preheat broiler. Remove chicken from marinade (save marinade) and place in a shallow pan. Broil 8 inches from heat, turning once, until chicken is no longer pink inside (about 15 minutes). In a small saucepan, bring marinade to a boil. Pour over chicken, toss and serve.

CHICKEN SCARPARIELLO > Back to Top <

10 ounces skinless, boneless chicken breasts

3 tablespoons all-purpose flour

2 tablespoons olive oil

2 teaspoons butter or margarine

2 tablespoons shallots, minced

2 cloves garlic, minced

1 cup water

1/2 cup white wine

1 chicken bouillon cube

1/2 teaspoon rosemary

1/4 teaspoon salt

dash ground black pepper

Cut chicken breasts into 1 x 3-inch strips, and dredge in flour. In 10 inch skillet, heat oil and butter or margarine. Add chicken. Cook, turning occasionally, until lightly browned on all sides (3 to 4 minutes). Using tongs, remove chicken from skillet. Set aside.

To same skillet, add shallots and garlic. Saut� until softened (1 minute). Add water, wine, broth mix, and seasonings. Mix well. Cook, stirring frequently, until liquid is reduced by 1/2 (3 to 4 minutes). Return chicken to skillet, and cook until sauce is thick and chicken is heated through (2 to 3 minutes). 2 servings

CHICKEN WITH RICE AND MUSHROOMS > Back to Top <

1 whole chicken cut into joints, or 4 chicken breasts

1/2 cup butter or margarine

dash salt

dash ground black pepper

1 (2.4-ounce) package dry onion soup mix

1 (10.75-ounce) can mushroom soup

1 cup uncooked rice

2 cups water

In a 9 x 13-inch baking dish, melt butter or margarine. Salt and pepper chicken pieces, and place them in dish. Sprinkle with onion soup mix, add mushroom soup, and spread dry rice evenly over all. Add 2 cups of water. Seal with foil. Bake at 325^oF (165^oC) for approximately 1 hour. Serves 4.

CRANBERRY CHICKEN 1 > Back to Top <

6 boneless, skinless chicken breasts

1 (1.5-ounce) packet onion soup mix

1 (16-ounce) can cranberry sauce

8 ounces French style dressing

Place chicken breasts in a glass or other non-reactive casserole dish. In a mixing bowl, combine the soup mix, cranberry sauce, and dressing. Pour over the chicken breasts. Cover with plastic wrap, and refrigerate for at least 8 hours. Cover loosely with foil. Bake at 350^oF (175^oC) and bake for 1 hour and 15 minutes, or until done. 6 servings.

CRISPY HERB BAKED CHICKEN > Back to Top <

2/3 cup mashed potato flakes

1/3 cup grated Parmesan cheese

1 teaspoon garlic salt

1 (3 to 3.5-pound) frying chicken

1/3 cup butter or margarine, melted

Skin the chicken, and cut it up into pieces. Heat oven to 375^oF (190^o C). Grease or line with foil a baking sheet or a 13 x 9-inch baking pan.

In a medium bowl, combine potato flakes, Parmesan cheese, and garlic salt. Stir until well mixed. Dip chicken pieces into melted butter or margarine, and roll in potato flake mixture to coat. Place in prepared pan. Bake for 45 to 60 minutes, or until chicken is tender and golden brown. Makes 4 - 5 servings

ELEGANT CHICKEN ATHENA > Back to Top <

6 eggs

1/4 cup milk

3/4 cup all-purpose flour

1/2 pound, finely chopped pistachio nuts

2 tablespoons finely chopped shallots

1/2 cup dry white wine

1/2 cup chicken stock

1/2 cup cream

1/4 cup butter or margarine

1-1/2 tablespoons pomegranate syrup

3 (8-ounce) chicken breasts, boned and all fat removed

cooking spray

Beat together the eggs and the milk. Dredge the chicken breasts in the flour, and then in the egg wash. Dredge in the pistachios. Lightly fry chicken in 2 tablespoons butter or margarine over medium heat until slightly browned. Place in a baking pan coated with cooking spray.

Bake at 350^oF (175^oC) for 30 minutes. When the meat is almost done, melt 2 tablespoons butter or margarine in a saucepan. Saut� shallots until soft. Add cream, white wine, chicken stock, and pomegranate syrup. Simmer for a few minutes. Place chicken on plates, and pour Athena sauce over. 4 servings

FABULOUS FAJITAS > Back to Top <

2 green bell peppers, sliced

1 red or golden bell pepper, sliced

1 medium onion, sliced

1 cup sliced fresh mushrooms

2 cups diced, cooked chicken

1 (4.7-ounce) package Italian salad dressing mix

10 to 12 fajita size flour tortillas

Cut peppers and onion into thin slices. Do not dice, leave slices long and thin.

Saut� peppers and onion in a small amount of oil until tender. Add mushrooms and chicken. Continue to cook on low heat until heated through. Stir in dry salad dressing mix and blend thoroughly. Warm tortillas and roll mixture inside. If desired top with shredded cheddar cheese, diced tomato and shredded lettuce. Makes 10 servings

GARDEN CHICKEN STIR FRY > Back to Top <

4 chicken breasts, skinned, boned and cut into 3 inch strips.

2 small yellow summer squash, peeled and cut into 1-inch thick rounds

2 small zucchini squash, peeled and cut into 1-inch thick rounds

1 cup julienned carrots

1 small Vidalia or sweet onion, chopped

1 cup fresh mushrooms sliced thin

1/2 cup whole pecans

coarse ground black pepper to taste

Coat the bottom of a nonstick skillet or wok and brown chicken strips lightly. Add carrots and onion and cook for 3 minutes. Add mushrooms and squash. Cook until squash begins to soften. Add pecans and sprinkle with a little pepper. Toss in pan for 2 to 3 minutes and serve. Serves 4-6

GINGER CHICKEN > Back to Top <

2 cloves garlic

1 carrot, chopped

1/2 cup white wine

1 to 2-inch piece fresh, peeled ginger

1-1/2 cups olive oil

1/4 cup olive oil

2-1/2 to 3 pounds halved chicken breasts

6 - 8 small red potatoes

6 carrots, cut into 2 inch chunks

1 teaspoon ground black pepper

salt

1 chopped onion

1 cup fresh string beans, optional

Process garlic, chopped carrot, white wine, ginger, and 1-1/2 cups olive oil in food processor. Reserve. Heat 1/4 cup oil in a Dutch oven pan. Brown chicken. Reduce heat, and cover. Simmer for approximately 20 to 30 minutes depending upon size of pieces.

Add potatoes, carrot chunks, onions, and ginger vermouth sauce. Cover, and cook until vegetables are done but not mushy. If you use fresh string beans, add only during last 5 to 6 minutes of cooking. Season to taste with salt and black pepper. 4-6 servings

HAWAIIAN CHICKEN I > Back to Top <

6 skinless, boneless chicken breasts

1 (16-ounce) bottle teriyaki marinade

1 can (16-ounce) pineapple rings in heavy syrup

1/2 cup butter or margarine

6 tablespoons Worcestershire sauce

3/4 cup soy sauce

3/4 cup brown sugar

3/4 cup pineapple juice

Marinate chicken breasts in the teriyaki sauce overnight (or for several hours) in the refrigerator. Cook breasts on grill, brushing with teriyaki sauce. When almost done, place one pineapple ring on top of each breast and brush with melted butter or margarine. Combine soy sauce, Worcestershire sauce, brown sugar and pineapple juice in small saucepan and heat until sugar is dissolved. Serve with chicken for dipping. Makes 6 servings

HAWAIIAN CHICKEN II > Back to Top <

1 (10-ounce) jar sweet and sour sauce

1 cup brown sugar

1/2 cup orange juice

4 tablespoons white wine

1/4 cup butter or margarine, melted

4 skinless, boneless chicken breasts

In a bowl, combine sweet and sour sauce, brown sugar, orange juice, white wine, and melted butter or margarine. Mix well. Place chicken in a greased 9 x 13-inch baking dish, and pour sweet and sour sauce mixture over chicken. Bake for one hour at 400^oF (205^oC). 2 servings.

HONEY MUSTARD CHICKEN > Back to Top <

1 whole chicken, cut into joints

1 teaspoon paprika

1/4 teaspoon ground black pepper

1/2 teaspoon curry powder

3 tablespoons prepared Dijon mustard

1/4 cup honey

2 tablespoons apricot jam

Sprinkle chicken with paprika, pepper, and curry powder. Place in a roasting pan. Combine mustard, honey, and jam in a small bowl. Pour over chicken, and marinate for 1 hour or overnight. Bake in a preheated 350^oF (175^o C) oven for 1 hour, basting often. Makes 6 - 8 servings

LEMON CHICKEN > Back to Top <

1 whole chicken, quartered

dash garlic powder

dash salt

dash ground black pepper

1 onion, sliced

1 green bell pepper, sliced

juice of 1 lemon

1/2 cup wine (white or red, your choice)

pinch parsley flakes

Preheat oven to 375^oF (190^oC). Season chicken with garlic powder, salt and pepper. Place in 9 x 13-inch baking dish. Add onion and bell pepper slices by placing on top of chicken. Pour lemon juice and wine over chicken. Cover with foil. Bake for 1 hour. Remove foil, and brown for about 15 minutes longer. Garnish with parsley flakes, and serve. Serves 4

MARINATED CHICKEN BARBECUE > Back to Top <

8 skinless, boneless chicken breasts

1 cup ketchup

2 tablespoons horseradish

1/4 cup lemon juice

1/2 cup vegetable oil

Mix together ketchup, horseradish, lemon juice, and oil. Place chicken breasts in a dish, and pour marinade over. Refrigerate overnight. Bake at 350^oF (175^oC) for 45 minutes, basting every 15 minutes and turning once. Makes 8 servings

MEDITERRANEAN LEMON CHICKEN > Back to Top <

1 large lemon

2 teaspoons dried oregano

3 cloves garlic, minced

1 tablespoon olive oil

1/4 teaspoon salt

1/4 teaspoon ground black pepper

4 to 6 chicken breasts or legs

Preheat oven to 425^oF (220^oC). In a 9 x 13 inch baking dish, grate the peel from 1/2 the lemon, squeeze out the juice (about 1/4 cup) and add to peel with the oregano, garlic, oil, salt and pepper. Stir until mixed.

Coat chicken pieces with the lemon mixture and arrange, bone side up, in the baking dish. Cover dish and bake for 20 minutes. Turn and baste chicken.

Reduce heat to 400^oF (205^oC) and bake uncovered, basting every 10 minutes, for about 30 more minutes. Serve chicken with pan juices. serves 4 to 6 servings.

OVEN-FRIED CHICKEN > Back to Top <

1 cup buttermilk biscuit mix

1/3 cup finely chopped pecans

2 teaspoons paprika

1/2 teaspoon salt

1/2 teaspoon poultry seasoning

1/2 teaspoon dried sage

1 (2 to 3-pound) broiler-fryer chicken, cut up

1/2 evaporated milk

1/3 teaspoon butter or margarine, melted

Preheat oven to 350^oF (175^oC). Lightly grease one 13x9 inch baking dish. In a shallow dish, combine the biscuit mix, pecans, paprika, salt, poultry seasoning and sage.

Dip the chicken pieces in the evaporated milk then coat generously with the pecan mixture. Place pieces in the prepared baking dish and drizzle with the melted butter or margarine. Bake at 350^oF (175^oC) for 1 hour or until juices run clear. Makes 6 to 8 servings

PINEAPPLE CHICKEN > Back to Top <

5 chicken breasts

1 (1.4-ounce) package onion soup mix

2 cups water

1 (16-ounce) can pineapple in own juice, drained

6 fresh orange slices

vegetable spray

Spray large frying pan or electric skillet with vegetable spray. Brown chicken breasts in pan, meat side down. Turn chicken over; add pineapple chunks, onion soup, and water. Cover, and reduce heat to low. Simmer for 30 minutes. Garnish with cooked pineapple chunks and fresh orange slices. 4-6 svgs

PEACHY CHICKEN > Back to Top <

6 pounds skinless chicken pieces

3/4 cup all-purpose flour

2 teaspoons salt

1/2 teaspoon ground black pepper

1-1/2 teaspoons paprika

2 tablespoons vegetable oil

1 cup slivered almonds

1-1/4 cups water

1 (10-ounce) can beef consume

2 tablespoons ketchup

1 cup light sour cream (do not use fat-free)

2 (14-ounce) cans peach slices

1/2 cup grated Parmesan cheese

Combine the flour, salt, pepper, and paprika in a shallow dish. Dredge chicken pieces. Set flour mixture aside.

In a skillet, heat oil over medium heat, and brown chicken pieces. Transfer browned chicken pieces to an oiled baking dish. Set aside.

Add the almonds to the skillet, and stir over medium heat until golden. Stir in the remaining flour mixture, and add the water, beef consume and ketchup. Cook until thick and bubbly. Remove from heat, and stir in the sour cream. Pour sauce over chicken. Cover.

Bake at 350^oF (175^oC) for 40 minutes. Remove from oven, and top with drained peach slices. Sprinkle with Parmesan cheese. Return to oven. Bake uncovered for 20 minutes more, until cheese is brown and chicken is done. 6 - 8 servings.

RANCH CRISPY CHICKEN > Back to Top <

6 to 8 chicken pieces

1 (2-ounce) package dry ranch-style salad dressing mix

1/4 cup unseasoned bread crumbs

Preheat oven to 375^oF (190^oC). Combine dressing mix and bread crumbs in a plastic bag. Add chicken and shake until coated. Bake coated chicken pieces at 375^oF (190^oC) for 50 minutes on an ungreased cookie sheet. Serve with rice or potatoes. Makes 4 to 6 servings

SOUTH OF THE SEA CHICKEN AND BANANAS > Back to Top <

1/4 cup lemon juice

1 (14-ounce) can sweetened condensed milk

1/3 cup milk

1/2 cup flaked coconut

1/8 teaspoon ground cardamom

6 very firm bananas, halved lengthwise

3 cups corn flake cereal crumbs

5 to 6 pounds skinless, boneless chicken pieces

3/4 cup melted butter or margarine, divided

sliced kiwi fruit and/or pineapple for garnish, optional

Preheat oven to 350^oF (175^oC). In a food processor or blender blend the lemon juice, condensed milk, milk, coconut and cardamom until smooth. Pour into a large bowl. Put corn flakes in a shallow dish for rolling.

Dip bananas in milk mixture, roll in corn flakes and set aside. Dip chicken pieces in remaining milk mixture and roll in the remaining corn flakes. Place the bananas in one 9 x 13-inch dish. Place the chicken pieces in another 9 x 13-inch dish. Drizzle both the bananas and the chicken with 1/2 cup of the melted butter and bake in the preheated oven, uncovered, for 1 hour.

Remove both dishes from the oven and arrange the bananas over the chicken in one dish. Drizzle with the remaining butter and bake for 15 more minutes or until the chicken juices run clear. Garnish with kiwi and pineapple slices if desired, and serve. Makes 6 to 8 servings

TASTY CHICKEN > Back to Top <

4 skinless, boneless chicken breasts

1/4 cup soy sauce

dash garlic powder, or 1 garlic clove, minced

dash dried sage

3 green bell peppers, finely chopped

1 medium onion, chopped

2 carrots, peeled and thinly sliced

2 tablespoons olive oil

Slice chicken into small cubes. Heat oil in a wok or frying pan over medium high heat. Brown chicken. Add carrots, and cook with chicken until slightly cooked. Add onions, bell peppers, sage, garlic powder, and soy sauce. Stir and cook continuously until chicken and vegetables are done, about five to ten minutes. Makes 4 servings

YAKISOBA CHICKEN > Back to Top <

4 boneless chicken breasts, cut into 1-inch pieces

1/2 teaspoon sesame oil

1 tablespoon canola oil

1 (7.7-ounce) package fresh soba noodles, cooked and drained

1 medium yellow onion, sliced lengthwise into 8ths

1/2 head green cabbage, coarsely chopped

2 carrots, coarsely shredded or sliced

1 to 3 tablespoons chili paste

1 to 3 cloves garlic, chopped

1/2 cup soy sauce

In a large skillet combine sesame oil, canola oil and chili paste. Stir fry 30 seconds. Add garlic and stir fry an additional 30 seconds. Add chicken and 1/4 cup of the soy sauce and stir fry until chicken is no longer pink. Remove mixture from pan, set aside and keep warm.

In the emptied pan combine the onion, cabbage and carrots. Stir fry until cabbage begins to wilt. Add cooked noodles and warm chicken mixture to pan and mix to blend. Serve and enjoy! Makes 4 to 6 servings

CHICKEN ALA MARGOT > Back to Top <

2 Tablespoons butter

2 Tablespoons oil

2 fryers, cut up

salt and pepper

3/4 cup sherry

1 can condensed chicken broth (10 1/2 oz)

1/4 cup soy sauce

3 Tablespoons cornstarch

2 teaspoon ground ginger

1 Tablespoon sugar

2 Tablespoons preserved ginger, chopped (optional)

12 sliced mushrooms

6 green onions, including green, sliced

1 can water chestnuts, sliced

1/2 cup slivered almonds (optional)

1 cup chopped celery cabbage (bok choy), and/or

1 package frozen pea pods, and/or

1 cup bean sprouts

In casserole, heat butter and oil, and brown the chicken.

Season with salt and pepper and remove. Discard excess fat.

In casserole, combine liquids and cornstarch, and over high

heat, cook, stirring until sauce thickens. Add seasonings,

stirring to blend well. Replace chicken. Bake, covered, at 350o for 45 minutes. Add vegetables and almonds, and bake 15 minutes longer. Serve with rice and salad.

CHICKEN WITH DATES > Back to Top <

(Syrian)

2 Tablespoons butter

2 Tablespoons oil

2 cut-up fryers

salt and pepper

1 cup orange juice

2 cups chicken broth

3 Tablespoons cornstarch

1 teaspoon salt

1/2 teaspoon pepper

1 Tablespoons curry powder (optional)

1 medium onion, chopped

juice of one lemon

12 to 18 dates, pitted and halved lengthwise

1 green pepper, chopped

orange slices (optional)

In casserole, heat oil and butter, and brown the chicken.

Season with salt and pepper and remove. Discard excess fat.

Combine next 8 ingredients, mix well, and in casserole, over high heat, cook, stirring, until sauce thickens. Replace chicken. Bake, covered, at 350^oF for 45 minutes. Arrange dates and green pepper on top of chicken. Garnish with orange slices, and bake, covered, 15 minutes. Serve with rice or French bread.

CHICKEN & VEGETABLES > Back to Top <

2 cloves garlic

1/4 teaspoon coarse salt

1 Tablespoon finely grated orange zest

1 large orange, juiced (just use the juice)

1 Tablespoon oil

1 Tablespoon chopped fresh tarragon or basil leaves, or 1/2 t dried

1 pinch pepper, to taste

4 carrots, peeled, halved lengthwise, and cut into 2-inch

lengths

1 pound white new potatoes, scrubbed and halved

4 large plum tomatoes, halved lengthwise and seeded

4 small whole chicken breasts (3/4-lb each), with skin

and bones, rinsed and patted dry

8 sprigs fresh tarragon or 8 small basil leaves

Preheat oven to 450o

Mince garlic with salt, then place the mixture in a small

bowl. Add the orange zest, orange juice, oil, chopped

tarragon or basil, and pepper. Mix well and set aside.

Bring a pot of salted water to a boil; blanch the carrots and potatoes for 5 minutes. Drain and place in a bowl. Add the tomatoes to the bowl and set aside.

Remove any excess fat from the chicken breasts and place a sprig of tarragon or a basil leaf under the skin on each side of the breasts. Replace the skin neatly. Brush the breasts well with the reserved orange mixture.

Add any remaining orange mixture to the reserved vegetables and toss well. Place the veggies in a 13 x 9 x 2-inch oven to table baking dish. Arrange the breasts on top in a decorative row. Bake for 40 minutes, brushing the breasts once or twice with the pan juices. Test for doneness by cutting into the thickest part of a breast. The juices should run clear. Serve immediately, spooning some of the veggies and a whole breast onto each plate.

CHICKEN FRICASEE > Back to Top <

3 lbs chicken parts

1/3 cup flour

1-1/2 teaspoon salt

1 Tablespoons marjoram

1/4 cup butter

2 med. onions, sliced

1 cup celery, chopped

6 large carrots, halved

1 bay leaf

4 whole cloves

9 peppercorns

1-1/4 cups chicken broth

dumplings

Combine flour with salt and marjoram. Dredge chicken, reserve flour. In 2 Tablespoons hot butter, saut� chicken until lightly browned (15 minutes). Add onion, celery, bay leaf, carrots, cloves, and peppercorns. Saut� 5 minutes. Add broth and 1 cup water, bring to boil. Put in chicken, bring to boil, reduce heat, cover, cook 40 minutes.

Make dumplings and add chives or parsley. Drop onto chicken and cook. Remove dumplings, mix flour with 1/2 cup light cream, and stir into chicken. Simmer 5 minutes. Replace dumplings, reheat gently. Serve sprinkled with chives or parsley.

SESAME OVEN FRIED CHICKEN > Back to Top <

1/4 cup sesame seed

1/2 cup flour

1 Tablespoons paprika

3/4 cup oil

2 teaspoon salt

2 chickens, cut up

Preheat oven to 425^oF. While oven is heating, toast sesame seed in the oven. Pour oil into jelly-roll pan and put into the oven for 10 minutes. Mix seed and dry ingredients. Dip chicken pieces into the mixture and place, skin side down, into hot oil. Bake 30 minutes, then turn and bake 30 minutes more or until golden brown and done.

CRANBERRY CHICKEN II > Back to Top <

Chicken parts

1/4 cup oil

1/2 cup chopped onion

1/4 cup chopped celery

8 ounce cranberry sauce (canned is fine)

1/2 cup catsup

2 Tablespoons lemon juice

1 Tablespoon brown sugar

1 Tablespoon Worcestershire sauce

1 Tablespoon prepared mustard

1 Tablespoon vinegar

In skillet, brown chicken in oil. Season with salt and pepper. Place chicken in baking dish. In same skillet, cook onion and celery until tender but not brown. Add the rest and heat, skim fat. Pour sauce over chicken. Bake uncovered for 1-1/2 hours, basting at will.

PRINCESS KAIULANI CHICKEN > Back to Top <

1 frying chicken cut in pieces (3-pound)

1 can (8 ounces) crushed pineapple

1/2 cup tomato catsup

1/2 cup chopped onion

1 Tablespoon prepared mustard

1 Tablespoon vinegar

1 Tablespoon Worcestershire sauce

Wash and dry chicken. To make sauce, combine remaining ingredients. Cook five minutes.

Place chicken on grill and cook slowly for 40 minutes, turning frequently. Brush chicken with sauce. Continue cooking, brushing with sauce, and turning occasionally, for 20 minutes or until done. Serve with extra sauce if desired.

To bake, place chicken skin-up in shallow baking dish. Pour sauce over it. Bake at 350^oF for one hour or until done.

CHICKEN IN FRUITED RICE > Back to Top <

2-1/2 lbs chicken drumsticks and thighs or 1 broiler/fryer, cut up

3 Tablespoons flour

salt

1/4 teaspoon pepper

1/4 cup rice

1-1/2 cups water

1 cup orange juice

2 nectarines, sliced

chopped parsley

grated peel of 1 orange

Coat chicken with flour seasoned with 1 teaspoon salt and pepper. Brown slowly in butter in large skillet. Stir rice into pan drippings, then stir in water, orange peel, juice and 1/2 teaspoon salt.

Bring to a boil, cover, then simmer until rice and chicken are tender and the liquid is absorbed (about 25 minutes). Top with nectarines, cover, and heat through. sprinkle with parsley. Makes 4 servings.

ALMOND FRIED CHICKEN > Back to Top <

2 fryers, cut up

salt

1 cup flour

2 teaspoon salt

1/4 teaspoon pepper

2 teaspoon paprika

2 eggs, slightly beaten

3 Tablespoons milk

2 cups finely chopped almonds

2 Tablespoons shortening

1/4 cup butter

Heat oven to 400^oF. Remove chicken skin. Salt the chicken. Roll it in flour, salt, pepper, and paprika. Combine egg and milk. Dip chicken into it. Roll in almonds. Melt 2 Tablespoons butter on the stove. In the oven, in the pan you will use for cooking the chicken, melt the remaining butter and the shortening. Place chicken, bone side down, drizzle with melted butter, bake one hour.

SAUCY BARBECUED CHICKEN OR PORK > Back to Top <

1 can (8 ounces) tomato sauce

2 Tablespoons oil

2 Tablespoons lemon juice

1 clove garlic, minced (or a bit of powder)

1 Tablespoon sugar

1-1/2 teaspoons salt

1-1/2 teaspoons paprika

1/2 teaspoon chili powder

1/2 teaspoon dry mustard

1/4 teaspoon pepper

3 pounds chicken legs and thighs, or pork ribs

Mix all ingredients except meat. Pour over the meat in a large dish. Cover loosely and refrigerate several hours or overnight, turning occasionally. reserve marinade, and broil the meat on broiler rack 6 inches from heat, at 425^oF for about 30 minutes, or until tender, turning and basting occasionally. Makes 4 servings.

CHICKEN IN ORANGE JUICE > Back to Top <

1 fryer, cut up

2 teaspoon oil

seasoned flour

1 cup orange juice

1/2 cup dark raisins

1/2 cup crushed pineapple

1/4 teaspoon cinnamon

1 cup white wine

1/2 cup blanched, ground almonds

2 Tablespoons sugar

1/8 teaspoon cloves

Heat oven to 325^oF. Dredge chicken with flour. Heat oil in medium size skillet over moderate high heat. Add chicken and cook until lightly browned. Place chicken in shallow glass baking dish. Combine all other ingredients and pour over chicken. Bake 30 minutes, basting often. Increase temperature to 350^oF and bake 15 minutes more.

ARROZ CON POLLO > Back to Top <

1 cut up chicken

salt, pepper, garlic salt, paprika

Place chicken parts into oblong pan 13 x 9-1/2 x 2-inches. Brush with oil, sprinkle with seasonings as above. Bake 30 minutes at 450^oF.

2-1/2 cups chicken broth (3 c boiling water, 3 chicken bouillon cubes

1/8 teaspoon saffron

1/2 cup chopped onion

1 bay leaf

1/2 Tablespoon minced parsley

1 Tablespoon salt.

Heat broth with saffron. Stir in remaining ingredients above and bring to the boil.

Remove chicken from oven, and drain off the fat. Place 1 cup rice in broth and pour over chicken. Tightly cover pan with foil. Bake 30 minutes until liquid is absorbed. Remove foil and bake for 10 minutes for fluffier rice.

1 package frozen peas

1 ounce pimiento

parsley and olives for garnish

Cook peas and drain. Add the pimiento. Stir into rice and chicken.

PASSOVER ALMOND CHICKEN > Back to Top <

1 (3 to 3-1/2 pounds) frying chicken, cut up

1 egg, slightly beaten

1 Tablespoon water

3/4 cup matzo meal

2 teaspoons salt

1/8 teaspoon pepper

1/4 teaspoon ground ginger

1/4 cup chicken fat

Cut chicken into serving-size pieces. Beat egg and water together; combine matzo meal, salt, pepper, and ginger. Dip chicken pieces into egg mixture, then roll in the meal to coat. Fry in hot chicken fat until golden. Cover and cook very slowly for 40 to 45 minutes, until tender. Remove chicken to hot serving platter. Serve with ginger-date sauce.

ginger date sauce

1 cup water

1 Tablespoons potato flour (or cornstarch)

1/2 cup white dinner wine

1/2 teaspoon grated lemon rind

1 teaspoon salt

1/2 teaspoon ginger

dash nutmeg

1/2 cup slivered almonds, toasted

1/4 cup chopped, fresh California dates

Remove excess fat from chicken skillet. Combine water and potato flour; stir into skillet and cook until thickened. Add wine, lemon rind, salt, ginger, nutmeg, almonds, and dates. Simmer for 5 minutes to blend flavors. Serve hot.

CHICKEN WITH BANANAS > Back to Top <

seasoned flour

2 fryers, cut up

2 Tablespoons butter

2 Tablespoons oil

2 medium onions, chopped

2 cloves garlic, pressed (or a bit of powder)

1 can whole Italian tomatoes

3 carrots, sliced thinly

1/2 teaspoon EACH of oregano, red pepper flakes, & thyme

1 cup boiling chicken broth (1 c water + 1 chicken bouillon cube)

1/2 cup dry white wine

15 pitted prunes

3 bananas, firm, peeled, sliced lengthwise, and halved

In seasoned flour, dredge chicken. In casserole, heat butter and oil, and brown chicken. Remove chicken from casserole. In remaining fat, cook onions and garlic until onion is translucent. Add about 1 Tablespoon flour to onion. Add tomatoes and mix well. Add carrots and seasonings. Replace chicken. Combine liquids and pour over contents of casserole. Bake, covered, at 350^oF for 35 minutes. Add prunes and bake, covered for 20 minutes more. Add banana slices and bake, covered, for 15 minutes more. This is good with bread or corn muffins, and beans in garlic oil.

CHICKEN WITH PAPRIKA > Back to Top <

2 Tablespoons butter

2 Tablespoons oil

2 fryers, cut up

salt and pepper

3 medium onions, chopped

1 clove garlic, chopped (or a bit of powder)

2 Tablespoons paprika (preferably Hungarian)

2-1/2 Tablespoons flour

1 cup chicken broth

2 cups dairy sour cream

In casserole, heat butter and oil, and brown chicken. Season with salt and pepper and remove chicken. In remaining fat, cook onions and garlic, until onion is translucent. Add paprika and flour, and cook gently, until sauce is smooth and thickened. Replace chicken. Bake, covered, at 350^oF for 1 hour. Good with noodles and green salad.

CHICKEN WITH ONIONS > Back to Top <

2 Tablespoons butter

2 Tablespoons oil

2 fryers, cut up

salt and pepper

18 small onions, peeled

2 inches of cinnamon stick

8 whole cloves

1/2 cup currants or raisins

1 cup red wine

2 Tablespoons wine vinegar

1 teaspoon ground cumin

1 teaspoon fenugreek (optional)

1 clove garlic, pressed (or a bit of powder)

In casserole, heat butter and oil, and brown the chicken. Season with salt and pepper, and remove chicken. In remaining fat, glaze onions, stirring to coat well. Replace chicken. Add cinnamon and cloves. Sprinkle raisins over all. Combine remaining ingredients, stirring or shaking to blend well. Pour over all.

Bake, covered, at 350^oF for 1 hour. Good with rice and green salad with white grapes and red onion.

CHICKEN WITH HONEY (Moroccan) > Back to Top <

2 Tablespoons butter

2 Tablespoons oil

salt and pepper

2 fryers, cut up

2 medium onions, chopped

1 cup ground almonds

2 Tablespoons dried basil

1/2 teaspoon pepper

1/2 cup honey

1-1/2 cups chicken broth

2 Tablespoons cornstarch

juice of 1 lemon

In casserole, heat butter and oil, and brown chicken. Season with salt and pepper and remove chicken. In remaining fat, cook onions and garlic until translucent. Add next 4 ingredients and cook over gentle heat, stirring until well mixed. Combine broth and cornstarch and add to casserole. Cook over high heat, stirring until sauce thickens. Remove from heat, stir in lemon juice and replace chicken, spooning sauce over it. Bake, covered at 350^oF for 1 hour. Good with rice and green salad.

BUTTERMILK CHICKEN > Back to Top <

6 chicken breasts

1/2 cup butter milk

1-1/2 cups flour

1/2 teaspoon white pepper

1 teaspoon salt

1 canola oil for frying

Wash chicken breasts remove skin and visible fat, leaving the bone. Pat dry with paper towel. Pour buttermilk in shallow bowl. In second bowl, mix flour, pepper and salt. Put skillet on high heat and add canola oil about 1/2-inch deep.

Dip each breast in the buttermilk, making sure it is completely coated. Dip in the bowl off flour, turning to thoroughly coat both sides. Shake each piece to remove loose flour. Place chicken in the hot oil, flesh side down.

When skillet is full, turn heat down to medium and let chicken fry until just golden brown and crispy, then turn and let second side get golden. Be careful when turning not to break the buttermilk crust.

Reduce the heat to low, cover and cook 25 minutes. Check to make sure heat is not too high and chicken does not brown to fast. Remove lid and turn pieces over once more. Turn heat up-but not too high-- and cook a few minutes longer until crust is crisped. If crust on the sides of the breast is still soft and mushy, turn those pieces on their side in the oil for a minute or two so they can fry up crisp. Makes 6 servings.

APPLEBEE'S ORIENTAL CHICKEN SALAD > Back to Top <

Menu Description: Crisp Oriental greens topped with chunks of crunchy Chicken Fingers, toasted almonds, crispy rice noodles tossed in a light Oriental vinaigrette.

Oriental Dressing

3 tablespoons honey

1-1/2 tablespoons rice wine vinegar

1/4 cup mayonnaise

1 teaspoon Grey Poupon Dijon mustard

1/8 teaspoon sesame oil

Salad

1 egg

1/2 cup milk

1/2 cup flour

1/2 cup corn flake crumbs

1 teaspoon salt

1/4 teaspoon pepper

1 boneless, skinless chicken breast half

2-4 cups vegetable oil (for frying)

3 cups chopped romaine lettuce

1 cup red cabbage

1 cup Napa cabbage

1/2 carrot, julienned or shredded

1 green onion, chopped

1 tablespoon sliced almonds

1/3 cup chow mein noodles

Preheat oil in deep fryer or deep pan over medium heat. You want the temperature of the oil to be around 350^oF. Blend together all ingredients for dressing in a small bowl with an electric mixer. Put dressing in refrigerator to chill while you prepare the salad. In a small, shallow bowl beat egg, add milk, and mix well.

In another bowl, combine flour with corn flake crumbs, salt and pepper. Cut chicken breast into 4 or 5 long strips. Dip each strip of chicken first into egg mixture then into the flour mixture, coating each piece completely. Fry each chicken finger for 5 minutes or until coating has darkened to brown. Prepare salad by tossing the chopped romaine with the chopped red cabbage, Napa cabbage, and carrots. Sprinkle sliced green onion on top of the lettuce.

Sprinkle almonds over the salad, then the chow mein noodles. Cut the chicken into small bite-size chunks. Place the chicken onto the salad forming a pile in the middle. Serve with salad dressing on the side.

KOO KOO ROO SANTA FE PASTA > Back to Top <

(CHICKEN)

With Southwestern-style dressing, corn, peppers and fresh cilantro, this is an addicting clone from a quickly growing fast food concept. Koo Koo Roo's California Style flame broiled and rotisserie chicken meals come with a wide selection of very tasty side dishes, including Tangy Tomato Salad, Garlic Mashed Potatoes, and Confetti Rice. This cold Santa Fe Pasta salad is one of the favorites on the long list of 24 sides. And here's the TSR clone recipe to help you make a version of your own that tastes as good as the real thing.

1 (16-ounce) package Rotini Pasta

4-5 quarts water

Dressing:

1-1/4 cups V-8 juice

1-1/2 tablespoons olive oil

1 tablespoon red wine vinegar

1-1/2 teaspoons chili powder

3/4 teaspoon paprika

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup grated Parmesan cheese

1/2 cup cooked yellow corn kernels

1/3 cup chopped cilantro

1/4 cup chopped green onion

2 tablespoon diced red bell pepper

2 tablespoon diced green bell pepper

1 boneless, skinless chicken breast, cooked and diced

Prepare the pasta by bringing 4-5 quarts of water to a rolling boil in a large saucepan. Add pasta to the pan, and when water begins to boil again, cook for 8-11 minutes. Pasta should be al dente, or mostly tender but with a slight toughness in the middle.

Whisk all of the dressing ingredients together in a small bowl. Cover and chill the dressing until you're ready to use it. When pasta is done, pour it into a large bowl. Add the dressing, then toss. Add the remaining ingredients to the pasta, and toss until combined. Cover and chill for several hours before serving. Serves 8.

CHICKEN A LA KING 2 > Back to Top <

Makes 6 servings, about 1-1/2 cups each

You can use a 4-ounce can of mushroom stems and pieces, drained, instead of the fresh mushrooms. Add the mushroom liquid with the milk in step 2 for a mightier mushroom flavor.

1/2 cup margarine or butter

1 small green bell pepper, chopped (1/2 cup)

3 ounces mushrooms, sliced (about 1 cup)

1/2 cup Gold Medal� all-purpose flour

1/2 teaspoon salt

1/4 teaspoon pepper

1-1/2 cups milk

1-1/4 cups chicken broth

2 cups cut-up cooked chicken or turkey

1 jar (2 ounces) diced pimientos, drained

3 cups hot cooked rice or 12 toasted bread triangles

Melt margarine in 3-quart saucepan over medium-high heat. Cook bell pepper and mushrooms in margarine, stirring occasionally, until bell pepper is crisp-tender.

Stir in flour, salt and pepper. Cook over medium heat, stirring constantly, until bubbly; remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and pimientos; cook until hot. Serve over rice.

ELEGANT ORANGE-ALMOND CHICKEN > Back to Top <

Makes 6 servings

A beautiful entree, yet so easy to prepare! Pair it with steamed broccoli spears and a wild rice blend for an eye-pleasing presentation.

1/2 cup Gold Medal� all-purpose flour

1/2 teaspoon salt

1/4 teaspoon pepper

3 to 3 1/2-pound cut-up broiler-fryer chicken

2 tablespoons vegetable oil

3 cups sliced mushrooms (8 ounces)

1/4 cup orange juice

1/4 cup almond-flavored liqueur or orange juice

2 tablespoons sliced almonds

2 tablespoons chopped fresh cilantro or parsley

Mix flour, salt and pepper. Coat chicken with flour mixture. Heat oil in 12-inch skillet or Dutch oven over medium heat until hot. Cook chicken in oil about 15 minutes, turning occasionally, until brown on all sides. Cover and cook over low heat about 20 minutes or until juice is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet with tongs; keep warm.

Drain all but 1 tablespoon drippings from skillet. Cook mushrooms in 1 tablespoon drippings over medium heat about 2 minutes, stirring occasionally, until tender. Remove mushrooms from skillet. Heat skillet over medium-high heat. Add orange juice and liqueur. Cook 1 to 2 minutes, stirring constantly and scraping up any brown bits, until mixture is slightly thickened. Stir in mushrooms; heat through. Serve mushroom mixture over chicken. Sprinkle with almonds and cilantro.

RANCH CHICKEN > Back to Top <

Makes 4 servings

These breaded chicken breasts are crispy and brown on the outside and tender and juicy on the inside. The seasoned crumbs add extra flavor.

4 boneless, skinless chicken breast halves (about 1 pound)

1/4 cup ranch dressing

1/3 cup seasoned dry bread crumbs

2 tablespoons olive or vegetable oil

Dip chicken into dressing, then coat with bread crumbs. Heat oil in 10-inch skillet over medium-high heat. Cook chicken in oil 12 to 15 minutes, turning once, until outside is golden brown and juice is no longer pink when centers of thickest pieces are cut.

GRILLED RASPBERRY-PEACH CHICKEN > Back to Top <

Makes 4 servings

Keep this one handy! This fast-to-fix, elegant main dish is also low in fat.

1/2 cup fresh or frozen unsweetened raspberries

1 small peach, peeled and sliced

2 tablespoons peach brandy or apple juice

2 tablespoons honey

1/4 teaspoon salt

1/4 teaspoon pepper

4 boneless, skinless chicken breast halves (about 1 pound

Place raspberries, peach slices, brandy and honey in blender or food processor. Cover and blend on high speed about 1 minute or until smooth. Heat blended mixture in 1-quart saucepan. Keep warm. Sprinkle both sides of chicken with salt and pepper. Brush grill rack with vegetable oil. Heat grill to medium heat.

Place chicken on grill rack or on rack in broiler pan. Cover and grill 4 to 6 inches from heat 15 to 20 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut. Spoon some of the raspberry sauce on serving plate. Place chicken on sauce. Drizzle with additional sauce. Garnish with additional raspberries if desired.

To Broil:

Set oven control to broil. Spray broiler pan rack with cooking spray. Grease broiler pan rack. Place chicken on rack in broiler pan. Broil with tops 4 to 6 inches from heat 15 to 20 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut.

BAKED BREAST OF CHICKEN EXCELSIOR > Back to Top <

8 ounces Chicken breast halves, boned and skinned

1/2 cup Butter or margarine, melted

Garlic salt

1 teaspoon Paprika

3 Tablespoons lemon juice

1 cup Sour cream, room temp.

1/2 cup Sherry or broth

8 ounces Canned mushroom pieces, drained

Dash of pepper

Preheat oven to 375^oF.

Sprinkle chicken with garlic salt to taste. Mix together melted margarine or butter, paprika and lemon juice. Brush chicken well with butter mixture and place in shallow baking pan. Bake, tented with foil, about 30 minutes or until tender, brushing with remaining butter mixture occasionally to keep from drying. In a bowl, blend together sour cream, sherry or broth, mushrooms, and pepper. Pour over chicken for last 15 minutes. Serves 4.

BAKED CHICKEN SALAD > Back to Top <

2 cup Chicken -cooked, diced

1-1/2 cup Celery - diced

1/2 cup Almonds - blanched

4 cups Potato chips - whole

1/2 cup Mayonnaise

1 Lemon slice - peeled

1/2 Onion - small

1 cup Cheddar cheese cubes

Heat oven to 375^oF. Grease a 2-quart casserole. Put chicken and celery into casserole. In a blender, chop nuts, and add to chicken. Put 2 cups of potato chips into blender container, cover and process 4 cycles at (stir). Empty onto wax paper and set aside. Repeat with remaining chips. Put remaining ingredients into container, cover and process at (blend) until smooth. Add to chicken and mix well. Sprinkle potato chip crumbs over top and bake for 30 minutes. (A cycle is defined as a 1 second pulse operation with a pause for food to settle before repeating. 0

CHICKEN AND RICE CASSEROLE > Back to Top <

1 Chicken, 3-4 pounds

Salt & pepper

1 Onion, large, mild, peeled and chopped

1 can Mushrooms, drained (4 oz)

4 Tablespoons Butter, cut into small pieces

3 cups Chicken stock, boiling

1 cup Rice, long-grained, uncooked

Preheat oven to 350^oF. Place half of the chicken in a Dutch oven (or heavy casserole with tight-fitting lid) and season with salt and pepper. Cover with the onions, mushrooms and half of the butter. Cover with remaining chicken, season, and dot with butter. Cover and bake for about 45 minutes. Remove chicken pieces; add rice and stir into cooking fat. Add the boiling stock. Place chicken over mixture. Recover and bake for about 1 hour, or until rice and chicken are tender and almost all liquid has been absorbed. 4 SERVINGS

CHICKEN CASSEROLE > Back to Top <

8 ounces Macaroni, uncooked

4 Eggs, hardboiled, chopped

2 cups Chicken, cooked, chopped

2 cups Milk

1/2 pound Cheese, velveeta or preferen

1 can Cream of mushroom soup

1 can Cream of chicken soup

Mix all the ingredients together and refrigerate overnight, be sure to cover. Take out 1 hour before cooking. Bake 1 hour at 350^oF. Serves 4

CHICKEN DELICIOUS > Back to Top <

2 cups Flour Chicken filling:

3 teaspoon Baking powder

3 cups chicken, cooked

1/2 teaspoon Salt

1 cup ham, cooked

1/2 cup Butter

8 oz mushroom stems & pieces

1 Egg, unbeaten

1/2 cup flour

1/2 cup Milk

1/2 cup almonds, toasted, sliced

Broth:

2 cups Chicken broth, hot

1/2 teaspoon nutmeg

1 cup Cream, light

1/4 teaspoon allspice

1 teaspoon Salt

1/8 teaspoon pepper

Sift together flour, baking powder and salt into mixing bowl. Cut in butter until particles are fine. Combine egg with milk. Add to dry ingredients; stir until dough is formed. divide into 2 parts, one slightly larger. Roll out larger piece on floured surface to a 15 X12-inch rectangle. fit into an ungreased 12 X 8-inch baking dish, pressing dough against sides and bottom of dish.

Chicken Filling: Combine chicken, ham, mushroom pieces, flour and almonds. Turn into pastry-lined pan. Roll out remaining dough to a 12 X 7-inch rectangle. Cut lengthwise into 1-inch strips. Place 4 strips lengthwise over filling. Cut remaining strips in half and place crosswise over filling making a lattice top.

Broth: Combine broth, cream, salt, nutmeg, allspice and pepper. Pour over lattice top. Bake at 375^oF for 45 to 50 minutes until golden brown. Serves 6

CHICKEN VEGETABLE CASSEROLE > Back to Top <

6 (4-ounce) Boned, Skinned Chicken Breast Halves

1 cup Thinly Sliced Carrots

2 Tablespoons Water

1 pound Unpeeled Red Potatoes, cut Into 1/8-inch Thick Slices

2 Tablespoons Flour

1/4 teaspoon Poultry Seasoning

1 cup Skim Milk Divided

1/4 cup (1 ounce) Shredded Swiss Cheese

1 teaspoon Sage

1/4 teaspoon Salt

1/4 teaspoon Poultry Seasoning

1 cup Frozen Peas

Arrange chicken on a microwave safe platter with thickest portions outside; cover with wax paper. Microwave at high 8 to 9 minutes, turning breasts over and rotating dish every 3 minutes; let cool. Cut chicken into bite-size pieces. Place carrots and 2 teaspoon water in 2-1/ 2-quart casserole; cover with plastic wrap and vent. Microwave at high 2 minutes. Add potatoes; cover and microwave at high 6 to 8 minutes. Drain.

Combine flour and 2 teaspoon milk in a 2 cup glass measure. Microwave at high 2 to 3 minutes, stirring every minute add cheese, sage, poultry seasoning and salt. Stir until cheese

melts. place half of chicken pieces in the 2-1/2-quart casserole; layer with half of potato mixture. Sprinkle with half of the peas; top with half of cheese mixture, spreading evenly. Repeat layers and cover with plastic wrap. Vent. Microwave at high 6 to 7 minutes; rotate dish a half turn after 3 minutes. Let stand covered 10 minutes before serving. Serves 6.

CHICKEN DINNER IN A POT > Back to Top <

1 4 pound roasting chicken, whole

2 cloves garlic, peeled

3/4 pound carrots, peeled and cut in half

1 large onion, peeled and cut into quarters

4 medium baking potatoes, scrubbed, cut in half

4 celery ribs, cut in half

Preheat oven to 375^oF. Arrange chicken in the bottom of a large enameled covered casserole. Place garlic inside chicken cavity.

Arrange remaining vegetables around chicken. Season with salt and pepper to taste. Cover pan and place in oven. Roast 1 hour, 15 minutes. Remove vegetables from casserole and set aside. Baste chicken with juices and roast another 10 minutes, uncovered, or until chicken is brown. Remove from oven. Let chicken stand 5 minutes before carving. Serve chicken with vegetables.

QUICK CHICKEN CACCIATORE > Back to Top <

4 skinless boneless chicken thighs, cut into 3 in. pieces.

1-1/2 Tablespoons olive oil

2 cups mushrooms, sliced

3 cloves garlic, minced

1-3/4 pounds canned crushed tomatoes, with pur�e

2 teaspoon Italian herb seasoning

2 Tablespoons lemon juice

Season chicken with salt and pepper to taste. Heat oil in a heavy nonstick skillet over medium high heat. Saut� chicken 3-4 minutes, turning frequently, until browned. Remove with tongs and set aside. Reduce heat to medium and saut� 'rooms and garlic in same skillet 3-4 minutes, stirring frequently, until mushrooms begin to brown. Stir in tomatoes and Italian seasoning. Return chicken and any accumulated juices to skillet. Increase heat to high and bring to a boil. Reduce heat to medium low and simmer, uncovered 5-6 minutes, until chicken is cooked throughout. Stir in lemon juice before serving.

QUICK CHICKEN ENCHILADAS > Back to Top <

1 medium onion (chopped)

3 Tablespoons butter

1 can cream of mushroom soup

1 can cream of chicken soup

1 cup chicken broth

3-1/2 cups diced chicken (cooked)

1 package flour tortillas

1 pounds shredded cheese

In large saucepan, brown onion in butter. After onion is browned, add cream of mushroom soup, cream of chicken soup, chicken broth and cooked chicken; heat thoroughly. Remove from heat. In 13 x 9-inch baking dish, layer ingredients starting with chicken mixture, then tortillas topped with cheese. Repeat until all ingredients are in dish and bake at 350^oF for 30 minutes.

PETTI DI POLLO AL LIMONE > Back to Top <

Chicken Breasts with Lemon

1/2 Cup (or slightly more) flour.

salt

freshly ground pepper

4 boneless Chicken breasts, pounded lightly to flatten them.

2 Tablespoons unsalted butter

2/3 Cup dry white wine

1 Lemon (two if the lemon is particularly small).

2 Tablespoons Italian flat-leaf parsley, finely chopped.

Sprigs of fresh rosemary, leaves only (optional)

Pour the flour onto a plate or shallow bowl and sprinkle on a pinch of salt and freshly ground black pepper. Lightly flour the chicken breasts, patting them to coat them evenly.

Melt the butter in a saut� pan over medium-high heat. When the butter has begun to foam and turn slightly brown, add the chicken breasts, shaking the pan as you do to coat them with the butter. Note, if your pan cannot hold all four without crowding, saut� them two at a time. Cook the breasts, shaking the pan occasionally, for about a minute and a half, or until their edges begin to turn white.

Turn the breasts and cook for another two minutes. If you're using an electric stove, raise the heat to high just before the cooking time is up. Remove the chicken from the pan, and cover loosely with aluminum foil while you make the sauce.

Pour the wine into the pan and as the wine begins to boil, scrape the bottom of the pan with a wooden spatula to loosen any bits of flour and chicken that have caramelized. Continue cooking and stirring for about a minute, then lower the heat and squeeze in the juice of the lemon and the rosemary, if you are using it. Return the chicken -- and any accumulated juices -- to the pan, shaking to coat the chicken with the sauce. Turn the heat off and add the parsley. Serve on individual plates with a little sauce over each breast.

WHITE CHICKEN CHILI > Back to Top <

1 tablespoon salad oil

1 medium-sized onion, chopped

1 garlic clove, minced

1 teaspoon ground cumin

2 whole, large chicken breasts, skinned, boned

and cut into 1-inch chunks

1 (16- to 19-ounce) can white kidney beans

(cannellini), drained

1 (15 1/2- to 19-ounce) can garabanzo beans,

drained

1 (12-ounce) can white corn, drained

2 (4-ounce) cans chopped mild green chilies

2 chicken-flavored bouillon cubes or envelopes

1-1/2 cups water

hot pepper sauce

parsley sprigs for garnish

1/4 pound (1 cup) Monterey Jack cheese,

shredded

Preheat oven to 350^oF. In a small saucepan over medium heat, in hot salad oil, cook onion, garlic and cumin until onion is tender. In 2-1/2-quart casserole, combine onion mixture with chicken, white kidney beans, garbanzo beans, corn, green chilies, bouillon and water. Cover casserole and bake 50 to 60 minutes, until chicken is tender.

To serve, stir hot pepper sauce into chili to taste. Garnish with parsley. Serve with shredded cheese. Makes 8 servings.

MAPLE MUSTARD GLAZED CHICKEN > Back to Top <

4 boneless chicken breasts

2/3 cup Maple Syrup

3 Tablespoons Dijon Mustard

2 Tablespoons cider vinegar

2 Tablespoons low sodium soy sauce

a bunch of green onions, sliced into 2 parts, whites and greens

Brown chicken pieces in small amount oil in hot skillet. While chicken is browning, stir together sauce ingredients. Set aside chicken. Pour sauce ingredients in skillet. Bring to boil. Add white parts of green onions, and return chicken. Return to boil. Lower heat to simmer, cover. Simmer 20 minutes until done. Mix 1-2 tablespoons cornstarch with 1/4 cup water or chicken broth. Add to pan. Raise heat to thicken sauce. Serve over rice, with green parts of onions garnished over. If more sauce is desired, increase the sauce mix and cornstarch, or add chicken broth and cornstarch.

CHICKEN TORTELLINI BAKE > Back to Top <

9 ounces (1 package) Contadina tortellini -- prepared as directed

4 cups chopped broccoli -- steamed

6 pieces cooked chicken -- cut into chunks

10-3/4 ounces (1 can) Healthy Request Cream of chicken soup, condensed

2 tablespoons orange juice

1/2 cup Best Foods Light Mayonnaise

1/4 teaspoon pepper

1 teaspoon curry powder

1 cup cheddar cheese, low-fat -- shredded

Grease a large baking dish (lasagna pan, 9 x 13-inch, or similar). Layer the cooked, chopped chicken on the bottom. Cover with the steamed broccoli. Top with the cooked tortellini. Combine the soup, juice, mayo and pepper, and pour over all, spreading lightly to cover as able. Sprinkle with the cheese. Bake in preheated 350^oF oven for 35-40 minutes or until heated through.

TARRAGON CHICKEN > Back to Top <

1/2 pound fresh mushrooms -- washed and sliced

6 chicken breast halves without skin -- boned

2 tablespoons butter

1 cup white wine

14-1/2 ounce canned less sodium chicken broth (Swanson's)

1 teaspoon tarragon

3 tablespoons cornstarch

Melt butter in non-stick skillet. Saut� chicken until golden brown on both sides. Remove from skillet. Add mushrooms, saut�ing until golden. Return chicken to skillet along with wine, chicken broth (setting aside 1/4 cup), and tarragon. Reduce heat and simmer for about 20 minutes. Remove chicken and keep warm. Turn heat up to med-high to bring broth to boil. Stir cornstarch into reserved chicken broth, and whisk into hot liquid, stirring constantly as it thickens. Reduce heat, returning chicken breasts to pan.

Notes : This is great with mashed potatoes. Serve a steamed green vegetable (broccoli, asparagus, etc.) on the side for a quick, tasty, and beautiful meal. You may substitute additional chicken broth for the wine.

CHICKEN I DON'T KNOW > Back to Top <

2 large Chicken, cut-up

Red Cayenne pepper

4 cups onion, -- chopped

1 cup green pepper, -- chopped

1 cup celery, -- chopped

1 cup parsley, fresh -- Chopped

1 tablespoon garlic

1-1/2 cups white wine

1 cup water

1/2 teaspoon Angostura bitters

Large baking bag

2 tablespoons flour

Sprinkle chicken with salt and cayenne pepper. Place in the baking bag inside a shallow baking dish, (I use the bottom portion of the broiler pan). Cover the chicken pieces with the onions, celery, green pepper and parsley.

Generously salt the top of the vegetables. Sprinkle the garlic over the vegetables. Mix the liquids together and pour into the corner of the baking dish. Bake at 350^oF for at least 2 hours. Serve with rice.

REALLY EASY CHICKEN > Back to Top <

1 can cream of mushroom soup

4 skinless boneless chicken breast

1 envelope dry onion soup

1 jar apricot preserves -- small jar

1 cup water

Brown chicken and place in an electric skillet. Mix other ingredients and add to pan. Bring to a simmer and simmer until chicken is done.

CHICKEN THIGHS WITH MIXED VEGGIES > Back to Top <

5 chicken thighs with or without the bone

2 Tablespoons of olive oil

1 chicken bouillon cube

2 cups of water

1-1/2 Tablespoons of cornstarch

1 bag of frozen veggies (any combination)

brown chicken in olive oil on both sides (about 10 minutes) After chicken is brown crumble bouillon cube into the pan and make sure it dissolves in the oil. Mix together water and cornstarch add to pan with chicken if the mixture is too think don't worry, just add more water

Cook mixture for about 15-20 minutes or until chicken is cooked through. Lid on pan. Mix in veggies and cook covered until veggies are done. Serve over rice or couscous. (if you serve with couscous, serve with plain yogurt on the side.)

CHICKEN JAMBALAYA > Back to Top <

Melt or heat in a large skillet over medium heat:

2 Tablespoons butter or veggie oil

Add and cook, turning often, until browned on all sides, about 10 minutes:

1 broiler-fryer chicken (2-1/2 pounds approximately), cut into serving pieces.

Remove chicken to a plate and season with salt and black pepper to taste.

Add to the drippings in the skillet:

1 medium green bell pepper, diced

1/2 cup diced celery

1 cup long-grain white rice

1/8 teaspoon ground red pepper

Stir to coat with the drippings. Stir in:

3 cups boiling water

1/4 cup chopped fresh parsley

3/4 teaspoon salt

1/4 teaspoon dried thyme

1/8 teaspoon ground black pepper

1 bay leaf

Return the chicken to the skillet: Top with

1 cup slivered cooked ham (about 1 oz) or

2 ounces chorizo sausage, thinly sliced

Cook, covered, over medium-low heat until the water is absorbed and the chicken is cooked through, about 20 minutes. Cook, uncovered, until any excess moisture is evaporated, about 3 minutes.

Note: You can also use ham, pork, shrimp, and any variety of other additions and seasonings. It is quite similar to pilaf.

CHICKEN IN MARINGO SAUCE > Back to Top <

2 pounds chicken

1/3 cup rum or red wine

3 tablespoon flour

1/4 cup oil

1 teaspoon thyme (dried or fresh)

1 teaspoon salt

2 cloves garlic

For sauce

6 green bell peppers

3 tablespoons oil

2-3 slices uncooked bacon

3 onions (sliced)

1 tablespoon butter or margarine

1 tablespoon tomato paste

2 chicken bouillon cubes

1 tomato (sliced)

Cut, wash and drain chicken. Season with garlic and spices. Marinade in rum or wine for an hour. Dry with a clean cloth and coat with flour. Brush away excess flour and fry chicken in hot oil until brown.

For sauce: Cut bell peppers into circles. Boil 5-10 minutes. Set aside. In separate pan, heat oil and saut� bacon. Remove bacon from pan. Fry sliced onions in same pan. Dilute tomato paste with 1/2 cup water. Add paste to onions. Mix in tomatoes, bouillon cubes and remaining marinade. Toss in the bell peppers. Add the fried chicken and simmer 10 minutes. Serve.

CHICKEN TETRAZZINI II > Back to Top <

2 split chicken breasts

1 stalk celery

1 (4-ounce) can mushrooms

1 (12-ounce) can evaporated milk

8 ounces processed American cheese (e.g. Velveeta)

1/2 cup butter or margarine

1/3 cup cooking sherry

dash salt

dash pepper

1/4 cup Cornflake crumbs

dash paprika

3/4 (12-ounce) package egg noodles, cooked

Boil chicken breasts and celery in 4 cups of water for about 30 minutes. Remove from heat and remove chicken from water to cool. When chicken is cooled, shred and set aside. In a large skillet, melt butter or margarine. Drain mushrooms, reserving liquid, and add to skillet. Heat thoroughly, seasoning with salt and pepper. Add evaporated milk, reserved mushroom liquid and sherry, stirring well. Add cheese a few slices at a time until thoroughly melted and blended. Add shredded chicken and bring to a slow boil. Preheat oven to 350^oF (175^o C). Grease a 9 x 13 x 2-inch glass baking dish. Put in noodles at about 1-1/2 inches deep and pour chicken mixture over noodles. Stir to coat. Top with corn flake crumbs and paprika, cover dish and bake for 25 minutes. Uncover dish and bake for 5 more minutes. Serve warm. 6 to 8 servings

BAKED CHICKEN "N" BUTTER > Back to Top <

1 cut-up frying chicken (or chicken breasts)

1/2 cup flour

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon paprika

1-1/2 cups milk

1/4 cup butter

Mix together the flour, salt, pepper and paprika; set aside. Moisten chicken pieces by dipping in a little water. Coat chicken pieces with flour mixture. Place skin side up in a lightly greased 13 x 9 x 2-inch baking pan. Dot with the butter. Bake at 425^oF for 30 min, or until golden brown. Remove from oven. Pour milk around chicken. Cover with aluminum foil. Return to oven and bake at 350^oF for 45 min.

PANDA EXPRESS ORANGE FLAVORED CHICKEN > Back to Top <

This one comes from a fast-growing chain of take-out Chinese food restaurants, which, in February, celebrated its 300th store opening in Las Vegas, Nevada. As far as Chinese food goes, I think the stuff they throw together in the sizzling woks at this chain is surprisingly tasty. And many of you seem to think so too; I've received many a request for this dish. It's a twist on the traditional sweet and sour chicken so commonly found at Chinese restaurants over the years. However, this popular menu item has a delicious, citrus-laced, tangy-sweet sauce with a spicy nip the regulars find truly addictive. The chain claims to cook all of its food in woks, including the sauces. But this home-grown version will work fine -- whether you go for a wok, or not.

Sauce

1-1/2 cups water

2 tablespoons orange juice

1 cup packed dark brown sugar

1/3 cup rice vinegar

2-1/2 tablespoons soy sauce

1/4 cup plus 1 teaspoon lemon juice

1 teaspoon minced water chestnuts

1/2 teaspoon minced fresh ginger

1/4 teaspoon minced garlic

1 rounded teaspoon chopped green onion

1/4 teaspoon crushed red pepper flakes

5 teaspoons corn starch

2 teaspoons arrowroot

Chicken

4 chicken breast fillets

1 cup ice water

1 egg

1/4 teaspoon baking soda

1/4 teaspoon salt

1-1/2 cups unsifted cake flour

2-4 cups vegetable oil

Combine all of the sauce ingredients -- except the corn starch and arrowroot -- in a small saucepan over high heat. Stir often while bringing mixture to a boil. When sauce reaches a boil, remove it from heat and allow it to cool a bit, uncovered.

Slice chicken breasts into bite-size chunks. Remove exactly 1 cup of the marinade from the pan and pour it over the chicken in a large resealable plastic bag or other container which allows the chicken to be completely covered with the marinade. Chicken should marinate for at least a couple hours. Cover remaining sauce and leave it to cool until the chicken is ready. When chicken has marinated, preheat 2-inches of vegetable oil in a wok or skillet to 350^oF.

Combine corn starch with arrowroot in a small bowl, then add 3 tablespoons of water. Stir until corn starch and arrowroot have dissolved. Pour this mixture into the sauce and set the pan over high heat. When sauce begins to bubble and thickens cover and remove from heat.

Beat together the ice water and egg in a medium bowl. Add baking soda and salt. Add 3/4 cup of the flour and stir with a fork just until the flour in blended into the mixture. The batter should still be lumpy. Sprinkle another 1/4 cup of flour on top of the batter and mix with only one or two strokes. Most of this flour will still floating on top of the mixture. Put the remaining flour (1/2 cup) into a medium bowl.

Dip each piece of chicken first into the flour, then into the batter. Let some of the batter drip off and then slide the chicken into the oil. Fry up to 1/2 of the chicken pieces at a time for 3-4 minutes, or until golden brown. Flip the chicken over half way through the cooking time. Remove the chicken to a rack or paper towels to drain.

As the chicken cooks, reheat the sauce left covered on the stove. Stir occasionally. When all of the chicken is done, pour it into a large bowl, and cover with the thickened sauce. Stir gently until all of the pieces are well coated. Serves four.

KFC HONEY BBQ WINGS > Back to Top <

Once a regular menu item, these sweet, saucy wings are now added to the KFC menu on a "limited-time-only" basis in many markets. So how are we to get that sticky sauce all over our faces and hands during those many months when we're cruelly denied our Honey BBQ Wings? Now it's as easy as whipping up a clone that recreates a crispy breading on the chicken wings, and then slathering those puppies in a tasty knock-off of the sweet, tangy honey BBQ sauce. "Limited-time-only" signs - we laugh at you!

Sauce

1-1/4 cup ketchup

1/3 cup white vinegar

1/4 cup molasses

1/4 cup honey

1 teaspoon liquid smoke flavoring

1/2 teaspoon salt

1/4 teaspoon onion powder

1/4 teaspoon chili powder

6-8 cups vegetable oil

20 chicken wing pieces

1 egg, beaten

1 cup milk

2 cups all-purpose flour

2-1/2 teaspoons salt

3/4 teaspoon pepper

3/4 teaspoon MSG

Combine the sauce ingredients in a small saucepan over medium heat. Stir until ingredients are well-combined and bring to a boil. Then reduce heat and simmer uncovered for 15-20 minutes. As sauce is simmering, heat up 6 to 8 cups of oil in a deep fryer set to 350^oF. Combine the beaten egg with the milk in a small bowl.

In another small bowl, combine the flour, salt, pepper and MSG. When oil is hot, dip each wing first in the flour mixture, then into the milk and egg mixture, and back into the flour. Arrange wings on a plate until each one is breaded.

Fry the wings in the oil for 9-12 minutes or until light, golden brown. If you have a small fryer, you may wish to fry 10 of the wings at a time. Drain on paper towels or a rack. When the sauce is done, brush the entire surface of each wing with a light coating of sauce. Serve immediately. Makes 2-4 servings (20 wings).

BETTER THAN KFC > Back to Top <

Original Chicken Recipe

1 Broiler fryer - cut up

3 Cups Hot Water

1 Tablespoons Salt

1 teaspoon MSG * (OR 2 t poultry seasoning OR fines herbs)

2 teaspoon Onion Powder

2 teaspoon Garlic Powder

2 packages DRY Instant Chicken Broth (Do Not Use Canned)

2 teaspoon Seasoned Salt

1/2 teaspoon Black Pepper

1/2 teaspoon Chervil **

1/2 teaspoon Tarragon **

1/2 teaspoon Chives **

1/2 teaspoon Parsley **

1 Cup Flour

Place chicken in hot water, marinate for 15 minutes Combine herbs, onion powder, seasoned salt, salt, instant chicken broth, and pepper in a bowl and mix well. Add the flour to this bowl. Mix flour and seasonings well. Remove chicken from water, and dip it into the flour mixture coat well.

Melt enough shortening or salad oil to make 1 inch depth in a large skillet. Heat to 375^oF. Fry chicken pieces turning once, every 5 minutes, be sure to cook chicken until done. Lift chicken out and drain on paper towels. "Marinating" in the hot water for 15 minutes actually helps to pre-cook the chicken, at KFC this is done in a tumbler. Chicken is then dredged through the flour mix folding the wings, pulling the skin tight on the legs and folding the skin flap under on the thighs, then loaded on a "clamshell" in a specific order (legs and wings on top, ribs and thighs on the lower shells). Also the fryers are heated up to the higher temp used to cook the extra crispy in and then are cycled over to the lower one at the start of the cook cycle, cooks for 14 minutes.

CHICKEN, QUICK CORDON BLEU > Back to Top <

4 boneless Chicken Breasts

1 teaspoon Salt

1 teaspoon White Pepper

1 Tablespoons fresh Parsley, chopped

1/2 Tablespoons fresh Chives, chopped

1/2 teaspoon fresh Tarragon, chopped

4 slices Swiss Cheese, shredded

4 slices of Country Ham, diced

1 cup Fine Bread Crumbs

1 teaspoon Garlic Powder

1/4 cp All-purpose Flour

1 large Egg, lightly beaten

Pre-heat oven to 375^oF degrees and spray a baking sheet with cooking oil.

Place deboned chicken breasts between two sheets of plastic wrap and flatten with a meat mallet to even the thickness and reduce your cooking time. Season with

salt and pepper. In a small mixing bowl, combine the parsley, chives, tarragon, shredded cheese, diced ham, and 1/2 cup of the bread crumbs.

Spoon the mixture into middle of chicken breasts, and sprinkle with garlic powder. Fold the chicken breasts over filling and seal edges, using toothpicks if necessary. Roll the stuffed chicken breasts in the flour, dip them in the beaten egg, and coat them with the remaining bread crumbs. Bake for 50 minutes, or until cooked through.

Accompany with flavored rice and green salad for a complete meal.

SWISS CHICKEN CASSEROLE > Back to Top <

6 skinless chicken breasts

6 slices Swiss cheese

1 (10.75-ounce) can cream of chicken soup, undiluted

1/4 cup milk

1 (8-ounce) package herbed stuffing mix

1/2 cup melted butter or chicken broth

Preheat oven to 350^oF (175^oC). Coat a 9 x 13-inch baking pan with cooking spray.

Bake for 50 minutes, or until done. Makes 6 servings

ROASTED GAME HENS WITH MOLASSES RUB > Back to Top <

Molasses rub:

1 cup packed light brown sugar

2 tablespoons molasses

1-1/2 teaspoons kosher salt

2 teaspoons paprika

1-1/2 teaspoons freshly ground pepper

2 teaspoons dried thyme leaves

1 teaspoon garlic powder

For game hens:

2 quarts water

6 tablespoons Kosher salt

4 Tablespoons whole black peppercorns

8 Sprigs thyme

12 cloves garlic, minced

2 Tablespoons sugar

4 whole game hens or 4 half chickens

2 tablespoons unsalted butter, softened

Combine all the rub ingredients in the bowl of a food processor and process until the mixture is well blended. Remove rub and store in an airtight container. (Note: This rub works well on roasted chicken and baked ham, too.)

Prepare a brine by mixing the water with the salt, pepper, thyme, garlic and sugar in a container large enough to hold the game hens. A 2-gallon zipper-top plastic bag works well. Rinse game hens. Then submerge them in brine. Set them aside in refrigerator for at least 2 hours, or overnight.

To roast the hens, preheat oven to 350^oF. Remove hens from brine and pat them dry. Rub them all over with softened butter, and place in a roasting pan. Bake for 45 minutes, basting them occasionally with pan juices. Test for doneness with a meat thermometer inserted into thigh. It should register 160^oF. The hens should be golden brown. Remove hens from oven and set them aside to rest.

Preheat the broiler. Pat molasses rub (about 1 cup) on the hens, packing well to form a coating. Place the hens under the broiler until rub caramelizes and darkens, about 5 minutes. Remove and serve.

SOY CHICKEN AND THAI NOODLES > Back to Top <
Serves 4

Ingredients:
8-ounce package Rice Noodles
1 pound boneless, skinless Chicken Breasts
2 or 3 Tbs. Soy Sauce
2 Tablespoons Sesame Oil
2 cloves Garlic, minced
1 Tablespoon fresh Ginger, grated or minced
1 medium Onion, chopped
10 fresh Mushrooms, halved
1 Cucumber, sliced lengthwise into 3-inch strips
1 green Bell Pepper, sliced
1 Red bell Pepper, sliced
1 Carrot, grated
3/4 cup Peanut Sauce
2 Tablespoons Oyster Sauce
1 or 2 Tablespoons Hot Chili Sauce
1/4 cup Sesame Seeds or 1/2 cup chopped Peanuts

Cook rice noodles as directed on the manufacturer's packaging. Drain and reserve.

While the noodles are cooking, slice the chicken breasts into thin strips. Marinate in soy sauce for about 5 minutes. In a large saut� pan or wok, warm sesame oil over medium heat. Cook chicken until no longer pink. Add garlic, ginger, and onions, and saut�, stirring frequently, until the onions are tender.
Add mushroom halves and cucumber strips and continue to cook until mushrooms are tender. Add peppers, carrot, peanut sauce, oyster sauce, and hot chili pepper sauce. Toss while heating the final ingredients through. Toss cooked rice noodles with saut�ed chicken and vegetables. Garnish with chopped peanuts or sesame seeds.
Serve immediately.

CHICKEN WITH LEMON AND OLIVES > Back to Top <

1/4 cup olive oil

4 boneless, skinless breast halves

1 onion, chopped

4 garlic cloves, chopped

1 teaspoon turmeric

1 cup canned chicken broth

3 Tablespoons lemon juice

1/4 cup drained capers

12 black olives

lemon wedges (optional)

Heat 2 Tablespoons oil in heavy large skillet over high heat. Season chicken with salt and pepper. Add chicken and brown on both sides, about 3 minutes per side. Transfer chicken to platter.

Heat remaining 2 Tablespoons oil in same skillet over medium-high heat. Add onion and garlic and saut� 5 minutes. Add turmeric and stir 1 minute. Stir in broth and lemon juice. Return chicken to skillet. Add capers and olives. Simmer until chicken is cooked through and flavors blend, turning chicken occasionally, about 15 minutes. Season sauce to taste with salt and pepper. Transfer chicken to platter. Spoon sauce over. Garnish with lemon wedges and serve.

FRIED CHICKEN 1 > Back to Top <

1 frying chicken, cut up or about 8 pieces
about 2 cups flour
salt and pepper to taste
2 eggs
1/4 cup milk
oil for frying

Mix together the flour, salt and pepper in a bowl. In another bowl, beat together the eggs and milk. Dip chicken pieces in the eggs, let excess drip off, then dredge in the flour mixture. Carefully place pieces in hot oil in skillet and fry, turning to cook and brown each side. Reduce heat to medium and continue to cook until center of the largest piece is no longer pink. The cooking time depends on the size of the pieces, but generally about 30 to 40 minutes. Turn to prevent burning.

FRIED CHICKEN 2 > Back to Top <

2-1/2 to 3 pound cut up chicken
1 cup buttermilk (for soaking chicken)
at least 1 cup buttermilk (for dipping)
1 cup self-rising flour
salt and pepper to taste
additional seasoning (oregano, basil, parsley, paprika, thyme, any combination you want) to taste
oil for frying

Place chicken in a large dish. Pour buttermilk over it. Cover and refrigerate for 1-2 hours. Combine flour, salt, pepper and herbs in another dish. Drain chicken pieces. Coat, one at a time, in flour mixture. Shake off excess then dip in the dipping buttermilk. Dip again in the flour mixture and place on a rack or waxed paper for 15 minutes to dry. Heat 1/8-1/4-inch of oil in a large skillet; fry chicken until browned on all sides. Cover and let cook, turning occasionally, for 40-45 minutes, or until juices run clear and chicken is tender. Uncover and cook 5 minutes longer so skin becomes crunchy. Remove chicken and keep warm while cooking remaining pieces.

FRIED LEMON CHICKEN 3 > Back to Top <

4 Large Skinless, boneless chicken breasts cut into thin strips
1 cup Seasoned Bread Crumbs
1 Tablespoons Lemon Pepper
2 Lemons
1/4 cup Flour
Oil
1 Package McCormick's Lemon-Herb Chicken Sauce Mix

In a small bowl, squeeze juice of 1 lemon and add about 1/4 cup water. Set aside. In a zip lock bag (or a large bowl) add bread crumbs, flour and lemon pepper... for amounts here, I usually use about 1 cup bread crumbs to 1/4 cup flour and about 1 Tablespoons lemon pepper. Depending on how much chicken you use will depend on your "dredging" mixture.

Dip a few pieces at a time of chicken in lemon/water mixture and place in zip lock bag (or bowl). Coat chicken well and place on plate when covered. Cook chicken in hot oil (just enough to cover chicken pieces) until deep brown. While last batch of chicken is cooking, prepare sauce mix according to package directions. After chicken is done, thinly slice remaining lemon
and place alternating rows of chicken and lemon slices on serving platter with bowl of sauce on the side. Serves 4

FRIED CHICKEN STRIPS > Back to Top <

1-1/2 pound boneless, skinless Chicken Breasts
1 cup Mashed Potato Flakes
1 cup Seasoned Bread Crumbs
2 large Eggs, beaten
1/4 cup Olive Oil

Take a few minutes to pound the thickest parts of the chicken breasts to about a half-inch thick, then cut into 1-inch-wide strips. Working in a shallow bowl, toss together the mashed potato flakes and seasoned bread crumbs. In a separate shallow bowl, beat the eggs. You can add a bit of milk to the eggs if you think you need more liquid.

Warm the olive oil in a heavy skillet over medium to medium-high heat setting. When the oil is warm and ready for frying, dip the chicken strips in the eggs, then roll in the flake mixture and fry for about 5 minutes each. Check to make sure the thickest parts of the chicken strips are cooked through, then drain on paper towels and serve warm.

TARRAGON CHICKEN 2 > Back to Top <

6 skinless chicken breast halves, bone left in
1 tablespoon margarine
1 tablespoon dried minced onion
1 cup canned chicken broth, heated to boiling in microwave
1 tablespoon dried tarragon
1 tablespoon dried parsley
1 teaspoon cornstarch
1 teaspoon cold water
1/2 teaspoon salt (optional)
pepper to taste

Sprinkle chicken with salt and pepper. Melt margarine in a large, non-stick fry pan over medium-high heat. Brown the chicken, meat side down, about 3 minutes. When brown, turn chicken pieces over. Stir minced onion into broth and pour over chicken. Sprinkle tarragon and parsley over. Cover pan with tight-fitting lid and turn to simmer. Cook for 15 minutes. Test for doneness by cutting through thickest part of largest piece of chicken. If any pink remains, cover and cook additional 5 minutes and retest. When done, transfer chicken to serving platter and tent with foil to keep warm while making sauce. Combine cornstarch and water, stirring till smooth. Turn heat to high and reduce tarragon broth in pan by half. Whisk in cornstarch and continue cooking till slightly thickened. Pour over chicken and serve. Yield: Serves 6

CHICKEN, STIR FRIED > Back to Top <

2 large whole chicken breasts, skinned, boned and halved
2 Tablespoons olive oil
1-2 cloves garlic
1 cup thinly sliced celery
1 medium green pepper, cut in thin strips
1 small onion, sliced
1/2 teaspoon salt
1/4 teaspoon ground ginger
1 (16 ounce) can bean sprouts, drained
1 (15-ounce) can water chestnuts, sliced and drained
1 bouillon cube, chicken
1/2 cup water
2 teaspoon cornstarch
2 Tablespoons soy sauce
3 cups hot cooked rice
3/4 cup almonds, toasted

Slice chicken breasts in thin strips. In hot olive oil, cook garlic, celery, pepper, onion, salt and ginger, stirring quickly and frequently. Until vegetables are tender crisp, about three minutes. With a slotted spoon remove vegetables to a warm plate. To oil left in skillet, add chicken and stir fry, until chicken turns white, about three minutes. Return vegetables to skillet; add bean sprouts, water chestnuts, bouillon and water. In cup blend cornstarch smoothly with soy sauce, gradually stir into hot mixture in skillet and cook, stirring constantly until thickened. Spoon stir-fried chicken and vegetables over hot cooked rice. Sprinkle toasted almonds over the top and serve immediately.

CHICKEN-RICE CASSEROLE > Back to Top <

3-4 chicken breasts,

6 cups broth,

1 med. onion, chopped,

2 stalks celery, chopped,

2 cups rice,

2 cans cream of chicken soup,

1 stick butter,

bread crumbs,

salt and pepper.

Cover chicken breasts with water and cook 'til done--(reserve broth). cut chicken into bite size pieces. (set aside) In sauce pan pour 6 cups broth from cooked chicken, add 2 cups rice, celery and onion. Cover and simmer 10 minutes. Remove from heat, add cooked chicken, 2 cans of soup, salt and pepper to taste. Melt butter and coat bread crumbs. Spoon chicken mixture into a large buttered casserole dish, cover with bread crumbs. At this point just pop in fridge and the next day all you have to do is put this in the oven and bake. 350^oF oven about an hour.

TEA SMOKED CHICKEN > Back to Top <

2 Chicken breasts de-boned, skin removed
1/2 cup uncooked rice (any kind)
1/2 cup sugar (brown or white)
1/8 cup tea, Chinese green, loose leaves
1 stick of cinnamon broken in half
6 to 8 peppercorns
2 star anise (optional)

To tea smoke in your home you will need either a wok, or deep pot (not non stick) with a tight lid, a rack tall enough to keep the chicken off the smoke mixture. I have often used 4 chopsticks wedged against the sides to make a # with a cake rack on top. This works especially well in a wok. You will need to make a "bowl" out of tinfoil for the smoke mixture. Place all ingredients except the chicken in the tinfoil bowl in the bottom of the wok/pot. Put the rack over this. Turn the flame to high until the mixture begins to smoke. Please make sure your kitchen is well ventilated. Place the chicken on the rack along the sides. Turn the heat down to medium or medium-low. Allow it to smoke for 15-25 minutes depending on size. If you feel a lot of smoke is escaping you can seal the edge with tinfoil. When you check the chicken it should be a light brown color. Allow the smoke mixture to cool and throw away.

AFGHAN CHICKEN KABOBS > Back to Top <

1 cup plain yogurt
1-1/2 teaspoons salt
1/2 teaspoons ground red or black pepper
3 cloves garlic; finely minced
1-1/2 pounds chicken breasts; boneless, cut into 1 inch chunks
4 slices of pita bread or flour tortillas
3 tomatoes; sliced
2 onions; sliced
cilantro to taste
2 lemons or 4 limes; quartered

Mix yogurt, salt, pepper and garlic in a bowl. Mix chicken with yogurt and marinate 1 to 2 hours at room temperature, up to 2 days refrigerated. Thread chicken on skewers and grill over barbecue. Place bread on plates (if using tortillas, toast briefly over flame), divide meat among them, top with tomato and onion slices and cilantro and fold bread over. Serve with lemon or lime quarters for squeezing. SERVES 4

SPECIAL BARBECUED CHICKEN > Back to Top <

4 Chicken Breasts -- boneless
1/2 cup Apple Butter
3 tablespoons Salsa
2 tablespoons Catsup
1 tablespoon Vegetable Oil
1/2 teaspoon Salt -- optional
1/4 teaspoon Garlic Powder

Place chicken pieces into a greased 8 inch square baking dish. Combine remaining ingredients in a medium size bowl, then pour evenly over chicken. Bake, uncovered, at 375^oF for 30- 45 minutes.

APPLE-PROSCIUTTO CHICKEN > Back to Top <

4 boned skinless chicken
Breast halves (about 1 pound total)
4 slices prosciutto or boiled ham
1/2 cup finely chopped apple
1/4 teaspoon a apple pie spice
2 tablespoons finely chopped green onion
1 tablespoon margarine or butter
1 tablespoon all-purpose flour
2/3 cup milk
1/2 cup shredded provolone cheese (2 ounces)
Hot cooked rice (optional)

Rinse chicken, pat dry. Place each breast half between 2 pieces of plastic wrap. Pound from the center to the edges with the flat side of a meat mallet till 1/4 inch thick. Remove plastic wrap. Place one prosciutto slice atop each breast half. Combine apple and 1/8 teaspoon pie spice. Place a fourth of the apple mixture on each breast. Fold in sides and roll up each half starting from a narrow end. Secure with wooden toothpicks. Sprinkle with additional apple pie spice. Place in a 10 x 6 x 2-inch baking dish. Bake, uncovered, in a 350^oF oven for 25 to 30 minutes until tender and no longer pink. Remove picks. In a small saucepan cook onion in margarine until tender. Stir in flour and dash pepper. Add milk. Cook and stir till thickened and bubbly; cook and stir 1 minute more. Stir in cheese till melted. Serve sauce over chicken rolls. Serve with rice or on a bed of rice, if desired.

CHICKEN AND NOODLES > Back to Top <

1 cup sliced onions
1 teaspoon olive oil
1 rib celery, chopped
2 cloves garlic, minced
3 cups reduced-sodium, defatted chicken broth
8 ounces egg noodles
1-1/4 lb cooked skinless, boneless chicken, cut in 1/2-inch pieces
1 can (14 1/2oz) stewed tomatoes
1 teaspoon dried basil
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 cup frozen peas, thawed

In a large Dutch oven, saut� onions in olive oil until golden. Stir in the celery and garlic. Cook until garlic turns golden. Stir in the remaining ingredients except the peas. Bring to a boil and immediately reduce heat to a simmer. Cover and cook about 10 minutes, until noodles are tender. Stir in the peas and cook 2 minutes more. Serves 5.

CHICKEN POT PIE 2 > Back to Top <

1/3 cup margarine
1/3 cup all-purpose flour
1/3 cup chopped onion (can be omitted)
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups chicken or turkey broth (I have used bouillon instead)
2/3 cup milk
2 cups cut-up cooked chicken or turkey
1 package (10 ounce) frozen peas and carrots (I always use a can of Veg-All, drained)

Heat margarine over low heat until melted. Blend in flour, onion, salt and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and frozen vegetables (or drained Veg-All), reserve. If using pastry: Prepare pie pastry using your favorite directions; can add 2 teaspoon celery seed if desired. Roll out half of pastry, line pie plate, fill with chicken/veg filling. Roll out other half of pastry, place on top of pie. Pinch edges, trim crust, slit top, and bake 425 for 30-35 minutes. Filling will bubble out the slits when done. I like to let this sit 1/2 hour before cutting; it sets up better. If using biscuits: Put the filling into a greased casserole and put into 450^oF oven while making biscuit dough. After rolling out biscuit dough, remove casserole to cooling rack where you are working. Being careful not to burn yourself, cut out biscuits and place them on the top of the pie filling, filling them in fairly tightly. Put casserole back into oven and cook until biscuits look done on top - browned; and the filling ought to be bubbling up through any holes you have left. I have made this with beef too; just substitute beef for chicken and beef broth for chicken broth.

CHICKEN MONTE CRISTO > Back to Top <

6 (4-ounce) skinned, boned chicken breast halves
1/4 teaspoon ground black pepper
3 slices (1 ounce each) reduced fat, low-salt ham
3 slices (2/3 ounce each) low-fat process Swiss cheese
2 egg whites, lightly beaten
1/2 cup Italian-seasoned breadcrumbs
Vegetable cooking spray

Place chicken between 2 sheets of heavy-duty plastic wrap and flatten to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle chicken with ground black pepper. Cut each ham slice and cheese slice in half. Place 1 piece of ham and 1 piece of cheese on each chicken breast. Roll up chicken lengthwise, tucking ends under; secure with wooden picks. Dip chicken in egg white and dredge in breadcrumbs. Place on a baking sheet coated with cooking spray. Bake at 375^oF. for 25 minutes or until chicken is done. Transfer to a serving platter and remove wooden picks. Serve immediately. Serves 6.

YAKITORI > Back to Top <

2 pounds skinless, boneless chicken breasts or thighs
2 pounds slender young leeks (8 or 9 in all; or substitute 2 bunches thick scallions -- trim off roots and cut white parts into 2-inch pieces, cut greens into 4-inch pieces and fold in half)
1/2 cup each soy sauce, sake and mirin (sweet rice wine) or cream sherry
3 tablespoons sugar
3 ( 1/4-inch thick) slices fresh ginger
3 cloves garlic, smashed
3 scallions, white and green parts, trimmed and coarsely chopped

Rinse chicken breasts or thighs under cold running water, then drain and blot dry with paper towels. Cut crosswise into 2-by-2-by- 1/2-inch pieces; set aside.

Cut off and discard green parts of leeks. Cut white parts in half lengthwise as far as the roots. Rinse carefully under cold running water and drain; cut off roots and cut each leek half crosswise into 2-inch pieces.

Thread chicken pieces crosswise on skewers, alternating with pieces of leek; you should be able to get 4 pieces of chicken on each skewer. Arrange on platter and cover loosely with plastic wrap. Refrigerate until ready to grill, up to 6 hours. Preheat grill to high.

Prepare yakitori sauce: Combine soy sauce, sake, mirin or sherry, sugar, ginger, garlic and scallions in small, heavy saucepan and bring to boil over medium heat, stirring until blended and sugar is dissolved. Reduce heat to low and simmer, uncovered, until sauce is glossy and syrupy and reduced to 3/4 cup, about 5 minutes. Remove from heat and strain into a bowl. Sauce may be made up to 6 hours ahead and refrigerated until use.

When ready to cook, oil grill grate. Arrange skewers on hot grate and grill, turning with tongs, until chicken is nicely browned and cooked through, 3-5 minutes per side (6-10 minutes total). Brush generously with sauce at least once on each side while cooking, but not during last 3 minutes. Serve immediately.

CHICKEN CURRY > Back to Top <

1 chicken cut up
4 Tablespoons vinegar
1 Tablespoon dhania powder
1-2 teaspoons chili powder
1 teaspoon garam masala
1 or 2 pods garlic crushed
1/4 cup ketchup
1 teaspoon grated ginger
1/2 envelope Lipton Onion soup
1/4 teaspoon each of cloves, cinnamon and cardamom powder
2 teaspoons of sesame seeds (optional)
salt to taste

Method:
Mix all the above in an oven proof casserole and leave in 350^oF oven for about an hour. Take out midway and mix once. The sesame seeds are for sprinkling on top before putting in the oven. Turn off oven and leave for another 15 minutes if chicken is not done. A cut up tomato can also be added if desired.

Variation:
Instead of the vinegar, add 1/2 cup yogurt and juice of 1/2 a lime. Add curry powder in place of the garam masala. The mixture could be made up the previous night, marinated in the fridge and cooked the next day.

CHICKEN VINDALOO > Back to Top <

2 pounds boneless skinless Chicken Thighs (about 10)
1/3 cup White Wine Vinegar
6 large cloves Garlic, peeled
3 Tablespoons fresh Ginger, chopped
1-1/2 Tablespoons Curry Powder
2 Tablespoons ground Cumin
3/4 teaspoon ground Cardamom
1/4 teaspoon ground Cloves
1/4 heaping teaspoon Crushed Red Pepper
2 Tablespoons Yellow Mustard Seeds, divided
4 Tablespoons Olive Oil, divided
2-1/2 cups Onions, chopped
1 (16-ounce) can diced Tomatoes, with juice
1 Cinnamon Stick
1/2 cup fresh Cilantro, chopped

To prepare the chicken, cut the dark meat into 1- to 1-1/2-inch pieces, place in a bowl, and reserve. Pour the white wine vinegar into a blender and add the garlic, ginger, curry powder, cumin, cardamom, cloves, and crushed red peppers. Add one tablespoon of the yellow mustard seeds, and blend until smooth. Pour the spice mixture over the chicken pieces. Add two tablespoons of olive oil and toss to coat well.

Warm the remaining two tablespoons of olive oil in a large pot or wok over medium-high heat. Add the onions and saut� until golden, about 5 minutes. Add the chicken mixture and stir-fry for a few minutes to let the spices combine. Add the diced tomatoes with their juice and also the cinnamon stick. Let the Vindaloo come to a boil, then cover and reduce the heat. Simmer until the chicken is tender, usually about 30 minutes, stirring occasionally. Remove the cover from the pot, add the remaining tablespoon of yellow mustard seeds, and continue to simmer 8 to 12 minutes longer, or until the liquid is thickened somewhat. Remove the cinnamon stick and add the fresh cilantro. Stir once, and serve with rice.

CHEESY CHICKEN SPAGHETTI > Back to Top <

12 ounces thin spaghetti
1 pound processed American cheese (Velveeta), cubed
10 ounce can diced tomatoes & green chilies (Rotel)
4 cups cubed, cooked chicken

Cook spaghetti according to package directions.

Meanwhile, combine the cheese and tomatoes (undrained) in a saucepan and cook until cheese is melted. You may also do this in the microwave. Add the chicken to the cheese mixture and heat through. Drain the spaghetti and toss with the cheese sauce. Serve immediately. 6 servings.

CHICKEN FETTUCCINI CASSEROLE > Back to Top <

1 (12-1/2-ounce) can white chunk chicken
1 can Cream of Mushroom soup
1 (8-ounce) can water chestnuts, chopped
� pound Velveeta, cubed
1 Tablespoons pimentos ( I used the kind in a jar)
2 stalks celery, diced
2 Tablespoons butter
� cup diced onion
� bell pepper, diced
� cup milk
6-8 ounces fettuccini, cooked and drained

Saut� celery, onion and bell pepper in butter until tender. In 2-quart casserole dish mix all ingredients. (I actually didn't measure the amount of milk I used. You'll want to add enough to make the sauce creamy.) Heat thoroughly in microwave. Makes 6 servings.

HAWAIIAN CHICKEN 3 > Back to Top <

2-1/2 pounds Chicken pieces -- boneless, skinless
2 cubes Low Sodium Chicken broth -- (bullion)
1tablespoon Margarine
1 cup Green Pepper -- diced
1 cup Radishes -- thinly sliced
1 cup Pineapple Chunks -- canned, unsweetened
1/2 cup Pineapple Juice -- (from can)
1 teaspoon Soy Sauce, low sodium
2 tablespoons Flour
1 dash Black Pepper
4-1/2 cups Rice -- cooked
Chow Mein Noodles -- optional

In a large skillet, simmer the chicken in 2 cups of water with bouillon cubes. Remove meat from bones and cut into 1-inch cubes. Save 1 cup of chicken broth. While chicken is cooking, melt margarine in frying pan or wok and saut� the radishes, green peppers, and pineapple until crisp tender, but not brown. (This is a good time to cook the rice.) Mix 1 cup saved chicken broth with pineapple juice and soy sauce. Add to mixture in pan. Mix flour with 1 Tablespoons cold water and stir to remove lumps. Add to vegetables. Next, add chicken and pepper, then cook until everything is heated through. Serve over rice. If desired, sprinkle chow mein noodles on each serving.

CHICKEN PASTA WITH PESTO AND ROASTED PEPPERS > Back to Top <

4 large cloves garlic, peeled
3 cups packed basil leaves
1/4 cup pine nuts
1/2 cup extra-virgin olive oil
6 tablespoons fresh-grated Parmesan cheese
4 tablespoons softened butter
1/2 pound penne pasta
1 red bell pepper, roasted, peeled and cut into strips
2 cups shredded roast chicken, in bite-size pieces
1/4 cup toasted pine nuts

With the motor running, drop the garlic a clove at a time through the feed tube of a food processor. Turn off the motor and add the basil and pine nuts. Replace lid and, with motor running, slowly pour the olive oil through the feed tube. Process until mixture is creamy. Add cheese and process briefly. Scrape the pesto into a bowl and beat in butter by hand. Remove half of pesto sauce (about 1/2 cup) for recipe, and reserve half for another use.

Cook pasta in boiling water until al dente. Drain and return to burner over low heat. Shake pan until any remaining moisture evaporates.

Remove from heat and stir in pesto sauce. Stir in red pepper strips and chicken. Mound in four pasta bowls. Sprinkle with the toasted pine nuts. Makes 4 servings.

RUBY-GLAZED CHICKEN BREASTS > Back to Top <

A currant-red brush-on sauce makes grilled chicken breasts glisten.

1/3 cup apple juice

3 tablespoons currant jelly

1 teaspoon cornstarch

1/4 teaspoon salt

1/8 teaspoon dried marjoram, crushed

6 chicken breast halves (about 2-1/4 pounds total)

Prepare basting sauce: Combine apple juice, currant jelly, cornstarch, and salt in a small saucepan. Cook and stir until boiling. Cook and stir 2 minutes more. Stir in marjoram. Divide the sauce into 2 portions. Use one portion for basting the chicken during grilling and save the remaining portion to serve with the chicken. By dividing the sauce before grilling, you'll avoid contaminating the serve-along portion with raw chicken juices.

Prepare the chicken: If you like, remove the skin from the chicken by carefully pulling the skin away from the meat. Rinse the chicken and pat dry with paper towels. Brush the chicken with sauce. Grill chicken, bone side up, on an uncovered grill, directly over medium coals for 15 minutes. Turn chicken and brush with one portion of the sauce.

Grill for 20 to 30 minutes more or until the chicken is no longer pink when you cut into the center. Spoon sauce over finished chicken. Place each chicken breast on a dinner plate. Reheat the reserved sauce and spoon it over the chicken. Serve with a mixed green salad along side for a fresh, crisp accent.

BAKED CAJUN CHICKEN > Back to Top <

1/2 cup lemon juice
1/4 cup oil
1 to 3 Tablespoons Cajun seasoning**
1/2 to 1 teaspoon crushed red pepper**
6 to 10 pieces of chicken* (whatever cuts you prefer)
1 cup flour
3 to 4 Tablespoons Cajun seasoning**
1/4 to 1/2 teaspoon crushed red pepper**
1 teaspoon salt
2 Tablespoons butter, melted
1 Tablespoon Worcestershire sauce
1/2 cup green peppers, cut up
1/2 cup onion, cut up
1 (4-oounce)can mushrooms, drained

Mix together the first 4 ingredients, pour over top of chicken in a container. Cover and place in refrigerator for at least 3 hours or overnight, turning occasionally. When ready to bake, mix together the flour, the 3 to 4 tablespoons Cajun seasoning and salt. Place a large piece of aluminum foil in a baking pan, remove the chicken from the marinade, coat with the flour mixture and place in a single layer in pan. Mix together the butter and Worcestershire sauce and drizzle over the chicken. Sprinkle green peppers, onions and mushrooms over the chicken. Bring foil up and close it over the top to cover, then bake at 350^oF for 1 hour. Open foil and bake another 1/2 hour uncovered or until chicken is browned. Serves 4 to 6

PAELLA > Back to Top <

3 boneless Chicken Breasts
1/2 cup Olive Oil, divided
2 cloves Garlic, minced
1 Green Bell Pepper, deseeded and chopped
1/3 cup Onion, finely chopped
2 teaspoon Paprika
1/2 teaspoon Black Pepper
2 cups regular Long-grain Rice
12-ounce package frozen Peas
2 large Tomatoes, peeled and chopped
4 cups Chicken Stock or Broth
1/4 teaspoon Saffron
1 pound raw Shrimp, shelled and cleaned
16 Clams, rinsed in the shell
1/2 cup fresh Parsley, chopped
Lemon wedges for garnish

Cut the chicken breast halves into about two dozen small pieces; set aside.

Warm one-quarter cup of the olive oil over medium heat in two separate heavy skillets. Place half of the chicken in each of the two skillets and brown well. Add half the garlic, green pepper, onion, paprika, and black pepper to each skillet, and stir to blend. Saut� the mix for 3 to 5 minutes, then remove from the heat.

Add half the rice, peas, and tomatoes to each pan. Meanwhile, in a separate saucepan, bring the chicken stock to a boil. Add the saffron to the warming chicken stock and stir until dissolved. Add half the warmed chicken stock to each skillet and return the pans to the stove top, cooking over medium-high heat for about 10 minutes.

Add half the shrimp to each skillet, blending them down into the mix to make sure they are well covered by the liquid. Cover the skillets, reduce the heat, and simmer for 10 to 15 minutes or until the rice becomes tender. Pre-heat the oven to 350-F degrees. Uncover the skillets and stir lightly with a fork. Place the skillets in the oven, uncovered, and bake for another 15 minutes, or until nearly all of the liquid is absorbed. Meanwhile, scrub the clam shells with a brush to clean and rinse. Put the clams in a steamer or place in a sieve over a pot of boiling water and cover tightly to steam
until the shells open. This usually takes about 10 minutes.

Remove the Paella from the oven and sprinkle each skillet with half the chopped parsley. Top the skillets with half the clams and serve with fresh lemon wedges.

Kitchen Staff Tips: If you happen to have a large Paella pan, you can use the single utensil to prepare today's recipe, rather than two skillets. Also, if fresh shrimp and clams are out of season in your part of the world, you may substitute 10 ounce of canned shrimp and a 5-ounce can of clams. You will need to drain the cans and add the partially prepared seafood during the last 15 minutes of baking, pushing the seafood down into the rice mixture to stay moist in the liquid.

BEER-BUTT CHICKEN > Back to Top <

What we're going to do today, ladies and gentlemen, is shove a beer can up a chicken's patootie and smoke it until it cries "Uncle!"

This is not a joke. I'm serious.

Beer-butt chicken is the latest rage among professional barbecuers, and it is goo-o-o-od. I first heard about it a couple of years ago when sportscaster John Madden, the former Oakland Raiders Super Bowl coach, included the recipe in a cookbook on tailgating. I figured he was just funnin' us, but nope. Since then I've seen the recipe on the Internet and even in The New York Times.

I had to try it to see if the beer can did anything for the bird except make it look ridiculous. It does. The beer jammed into the chicken's nether regions infuses the meat with a certain luscious, beery moistness while producing a crisp, picture-perfect skin.

As I said, it's goo-o-o-od! After our picture was taken, the photographer and my friends pretty much demolished one of the birds at 10 a.m., with repeated grunts of "This is really delicious!"

Here's how it works: A warm beer is popped open and about half the contents are drunk (OK, pour it down the drain, if you must). Half of a small diced onion and a clove of minced garlic are added to the beer remaining in the can.

The whole chicken is rubbed all over with spices (I concocted a blend of herbs, ground peppers and brown sugar), and then kind of eased down over the beer can. The chicken-on-a-can is placed on a grill, where it perches upright on a tripod formed by the can and the two legs. The grill lid is lowered and the chicken smokes, grills and steams for about two hours, until it looks so lip-smacking good you can't stand it.

It's done when the wings wiggle easily, or as one good ol' boy from Kentucky put it, when you can "shake hands with the chicken." Some barbecuers put a teaspoon or two of the spice rub into the beer, too. Some suggest substituting a can of lemonade for the beer, but that's going too far. This is not a hoity-toity tea-time recipe. It is a get-down, chug-the-rest-of-the-6-pack-while-barbecuing tailgater's recipe.

While chugging beer and watching the smoke curl around the Weber kettle, take a peek every half-hour or so and add a few more briquettes. Toss in a few hickory chips, too. That's about it. Spread a tablecloth in the back of the pickup, pass around some paper towels and have at it. It's goo-o-o-o-od.

BEER-BUTT CHICKEN (the recipe)

2 whole chickens, about 3 pounds each

1 tablespoon sweet paprika

2 teaspoon chili powder

1 teaspoon oregano

1 teaspoon salt

1 teaspoon black pepper

1/4 teaspoon cayenne pepper

1/2 teaspoon garlic powder

1 tablespoon packed brown sugar

2 (12-ounce) cans beer

1 small onion, diced

2 cloves garlic, diced

Trim chickens of any excess fat. Rinse inside and out; pat dry.

In a small bowl, combine paprika, chili powder, oregano, salt, black and cayenne peppers, garlic powder, and brown sugar; mix well. Rub about a teaspoon of the mixture on the inside of each chicken. Rub remaining mixture over the surface of the chickens.

Open beers and pour off about half of the beer. Stuff the onion and garlic into the cans. Ease the chickens over the beer cans, feet down, until chickens are resting on the cans and their legs. The beer cans must remain upright at all times.

Scatter a handful of soaked hickory chips over hot charcoal that has ashed over. Place chickens and beer cans on the grill over the fire. Close lid, leaving vents open. Grill for about 2 hours, or until legs and wings wiggle easily, adding six to eight briquettes to fire every 30 minutes. Serves 8.

VERACRUZ-STYLE POACHED CHICKEN > Back to Top <

4 (4-ounce) skinned, boned chicken breast halves
Vegetable cooking spray
1 teaspoon olive oil
1 small onion, thinly sliced and separated into rings
2 cloves garlic, minced
1 can (14-1/2ounces) no-salt-added whole tomatoes, undrained
3 tablespoons fresh lime juice
2 jalapeno peppers, seeded and thinly sliced
1/8 teaspoon ground black pepper
1/4 cup ripe olives, thinly sliced

Place chicken between two sheets of heavy-duty plastic wrap and flatten to 1/2-inch thickness using a meat mallet or rolling pin. Set aside. Coat a large nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add onion and garlic; saut� until tender. Drain tomatoes, reserving 1/2 cup juice; chop tomatoes. Add chopped tomato, reserved juice, lime juice, and jalapeno pepper to skillet; stir well. Bring mixture to a boil; reduce heat. Arrange chicken over tomato mixture; sprinkle with ground black pepper. Cover and simmer 12 minutes or until chicken is done. Transfer chicken to a serving platter and keep warm. Bring tomato mixture to a boil; cook 3 minutes or until slightly reduced. Spoon around chicken and top with olives. Serves 4.

BRINED ROAST CHICKEN > Back to Top <

1 gallon boiling water
1 cup kosher salt
1 tablespoon cracked black peppercorns
1 (3 1/2- to 4-pound) chicken, giblets removed and rinsed
1 lemon, halved
2 sprigs rosemary

Combine water, salt and peppercorns in bowl, stirring to dissolve salt. Cool, then refrigerate until cold. Place chicken breast-down in brine. Or place chicken and brine in gallon-size zipper plastic bag. Refrigerate 12 hours.

Preheat oven to 450^oF. Squeeze 1/2 lemon inside chicken cavity; squeeze other half over chicken. Place both halves inside chicken. Tuck rosemary sprig under each wing.

Roast 15 minutes, baste with pan juices. Turn oven down to 325^oF and continue to baste every 15 minutes for an additional hour. Remove from oven and let rest on cutting board for 10 minutes before carving. Serves 4

SHALOM FROM SPIKE & JAMIE

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