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A huge collection of all types of recipes in a user friendly format. This page contains some wonderful recipes for chicken, poultry, and game hens.

Entrees Chicken Disk 137  |  (235 kb)

 

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15-MINUTE CHICKEN AND RICE DINNER

AFGHAN CHICKEN KEBOBS

AMARETTO CHICKEN

APRICOT GINGER GLAZE FOR CHICKEN

ARROUNCE CON POLLO

ARTICHOKE ROASTED CHICKEN

AUTUMN CHICKEN ONE-DISH DINNER

BAKED CHICKEN

BAKED CHICKEN 2

BAKED CHICKEN DIJONNAISE

BALSAMIC CHICKEN

BASIL CHICKEN & VEGETABLES

BASIL CREAM CHICKEN

BONELESS CHICKEN BREASTS WITH GRAPES

BUTTERFLY MEDITERRANEAN STUFFED CHICKEN BREASTS 

BUTTERFLY SWEET AND SOUR CHICKEN BREASTS

CARAMELIZED BAKED CHICKEN

CASBAH CHICKEN OR TURKEY

CHEATERS CHICKEN CACCITORE

CHEESY CHICKEN ENCHILADAS

CHICKEN, 2-STEP

CHICKEN AND BACON MEATLOAF

CHICKEN AND BISCUITS

CHICKEN AND CHEDDAR PASTA TOSS

CHICKEN AND LEEK POT PIE

CHICKEN AND MUSHROOM SAUTE

CHICKEN AND NOODLES

CHICKEN AND PARSLEY DUMPLINGS

CHICKEN AND POTATO NESTS

CHICKEN AND SPINACH TURNOVERS

CHICKEN AND TABBOULEH SALAD

CHICKEN AND VEGETABLE BAKE

CHICKEN BITS

CHICKEN BREASTS DIAVOLO

CHICKEN BREASTS EDEN ISLE

CHICKEN BREASTS WITH CURRIED STUFFING

CHICKEN BROCCOLI ALFREDO STUFF

CHICKEN CACCIATORE

CHICKEN CORDON BLEU

CHICKEN CORDON BLEU 2

CHICKEN DINNER ON THE RUN

CHICKEN DIVAN

CHICKEN FANDANGO

CHICKEN KIEV

CHICKEN LIVER DONE SO EVEN THE KIDS WILL EAT IT

CHICKEN LIVERS 2

CHICKEN LIVERS 3

CHICKEN LIVERS 4

CHICKEN LIVERS 5

CHICKEN LIVERS 6

CHICKEN MELISSA

CHICKEN OLE

CHICKEN PACKETS

CHICKEN PACKETS 2

CHICKEN PASTA PLEASER

CHICKEN PICCATA

CHICKEN PROVOLONE AND SWISS ROULADES

CHICKEN ROLL-UPS

CHICKEN SLOPPY JOES

CHICKEN & STIR-FRY VEGETABLE PIZZA

CHICKEN VERONIQUE

CHICKEN WITH APPLE AND BACON

CHICKEN WITH GRAPES

CHICKEN WITH POMEGRANATE SYRUP AND WALNUTS

CHICKEN WITH WINE BASTED GRAPES

CILANTRO LIME CHICKEN

CITRUS CHICKEN BREASTS with 

AVOCADO MANGO SALSA

CORNISH HENS WITH LEMON AND BALSAMIC VINEGAR

CORNISH HENS WITH CRANBERRY BRANDY SAUCE

COUNTRY CAPTAIN

COUNTRY FRIED CHICKEN

CRAB STUFFED CHICKEN BREASTS

CREAMY CHICKEN PAPRIKA

CREAMY CHICKEN PAPRIKA 2 

CREAMY CHICKEN PRIMAVERA

CREAMY CHICKEN RISOTTO

CREAMY CHICKEN STIR-FRY

CRYSTAL CHICKEN WITH BROCCOLI

CURRIED CHICKEN THIGHS

CURRY CHICKEN

EASY ITALIAN CHICKEN

FAVORITE CHICKEN KIEV

FIESTA CHICKEN & RICE WRAPS 

FLIMFLAM CHICKEN

GARLIC LOVERS CHICKEN

GRILLED BUTTERFLIED CHICKEN WITH TOMME

HERBED CHICKEN THIGHS WITH CIDER RED CABBAGE 

HONEY MUSTARD CHICKEN BITES

HONEY MUSTARD CHICKEN PIE

HONEY MUSTARD CHICKEN SALAD NAPOLEON

INCREDIBLE CHICKEN

LEMON BASIL CHICKEN

LEMON BROCCOLI CHICKEN

LEMON CHICKEN WITH ROTELLE

LITE SPICY CHICKEN STRIPS

MEDITERRANEAN CHICKEN PASTA

MOROCCAN SPICED ROASTED CHICKEN

OLIVE GARDEN STYLE HEALTHY CHICKEN and PASTA 

ONE DISH CHICKEN AND RICE BAKE

ORANGE CHICKEN VERONIQUE

OVEN CHICKEN 

PAPER SACK CHICKEN

PARTY CHICKEN

PASTA WITH CHICKEN SAUSAGES AND PEPPERS

PEPPERED CHICKEN ITALIENNE 

PINEAPPLE CHICKEN

PORTOBELLO CHICKEN WITH ALFREDO PASTA

POULTRY MAGIC

RED HOT MARINATED CHICKEN SKEWERS WITH YOGURT CILANTRO SAUCE 

REUBEN CHICKEN

ROAST CHICKEN WITH LEMON AND ROSEMARY

ROAST CHICKEN WITH OLIVE AND VANILLA SAUCE

ROAST CHICKEN WITH VEGETABLES

ROAST CHICKEN WITH YORKSHIRE PUDDING 

ROSEMARY CHICKEN AND VEGETABLES 

RUBY GLAZED CHICKEN BREASTS

SAVORY SKILLET CHICKEN & RICE

SHORTCUT CHICKEN CORDON BLEU

SMOKED SAUSAGES

SOUTHWESTERN CHICKEN and VEGGIE WRAPS

SOUTHWESTERN CHICKEN ROULADE

SPANISH SAFFRON CHICKEN

SPINACH STUFFED CHICKEN BREASTS

SWEET AND SOUR CHICKEN

SWEET and SOUR CHICKEN 2

TARRAGON CHICKEN KIEV 

TASTY 2-STEP CHICKEN

TEQUILA LIME CHICKEN RUMORED FROM APPLEBEES

TORTILLA CRUSTED CHICKEN WITH SALSA

TREASURE ISLAND CHICKEN

UNFRIED CHICKEN

YOGURT CHICKEN WITH BLACKENED ONIONS













15-MINUTE CHICKEN & RICE DINNER       > Back to Top <

1 tablespoon vegetable oil
4 boneless skinless chicken breast halves
1 can (10-3/4 ounce) Cream of Chicken or 98% Fat Free Cream of Chicken Soup
1-1/2 cups water
1/4 teaspoon each paprika and pepper
2 cups Minute White Rice, uncooked*
2 cups fresh or frozen broccoli flowerets

HEAT oil in skillet. Add chicken and cook until browned. Remove chicken.
ADD soup, water, paprika and pepper; stir. Heat to a boil.
STIR in rice and broccoli. Top with chicken. Season chicken with additional paprika and pepper; cover. Cook over low heat 5 minutes or until cooked through. Serves 4.
*For creamier dish, use 1-1/2 cups rice.







AFGHAN CHICKEN KEBOBS         > 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. Yield: 4 Servings







AMARETTO CHICKEN (CHICKEN SARONNO)        > Back to Top <

6 chicken breast halves, skinned, boned, cut in 3/4" cubes
3/4 Cup flour
2 teaspoon each curry, garlic powder
1/2 teaspoon white pepper
Butter and oil
1 pound mushrooms, sliced
2 Cup chicken broth
Zest and juice of 1 lemon
1/2 Cup amaretto liqueur
2 Tablespoon corn starch
2 tomatoes
1 package frozen green peas

Mix flour, curry, garlic, and pepper. Dredge chicken in flour mixture. Cook in batches over medium heat in oil and butter. Add extra oil and butter if needed. Remove cooked chicken to a casserole and keep warm. Add mushrooms and sauté about 5 minutes Stir in lemon zest and juice, broth, and amaretto. Mix corn starch with a bit of water and use to thicken sauce. Return chicken and simmer 5 minutes Peel, seed and dice tomatoes. Heat, but do not cook, the peas. Serve chicken mixture over cooked brown rice. Top with peas and tomatoes.







APRICOT GINGER GLAZE FOR CHICKEN        > Back to Top <

1/4 cup apricot preserves or jam
2 tablespoons minced bottled stem ginger
2 teaspoons Dijon mustard
1/2 teaspoon Chinese chili sesame oil

Cooked chicken breasts or 3/4- or 1-inch- thick slices of cooked chicken, turkey or ham, heated through

In saucepan, stir together apricot preserves, stem ginger, mustard and chili sauce. Serve hot over grilled or cooked chicken breasts or slices of cooked chicken, turkey or ham. Makes about 1/2 cup

The glaze can also be mixed with cream cheese and served with raw vegetables or crackers for an appetizer, or to accompany fish.






ARROUNCE CON POLLO, CUBANO        > Back to Top <

Somehow, the English translation "Cuban chicken with rice" just doesn't do this exotic dish justice. Serve with salad, garlic bread, and wine, and you'll have a feast. Note that saffron is often less expensive if you purchase it at an oriental or other ethnic specialty market. You can make this dish a day ahead and reheat it. Serves 4. (If you double or triple the recipe, reduce the amount of water.)

1 frying chicken, cut in serving pieces
1 onion, chopped
2 cloves garlic, minced
1 cup olive oil
6 ounce canned tomatoes
6 cup water
1 bay leaf
2 tablespoon salt
1 lb raw rice
1 pinch saffron
1 green pepper, cut in strips
2 pimientos, cut in strips
1/2 package frozen peas, cooked to almost tender

Preheat oven to 350o F. Fry chicken with onion and garlic in oil until brown. Add tomatoes and water; bring to a boil and cook 5 minutes. Add bay leaf, salt, rice, saffron, and green pepper.

Place in 8 x 10-inch casserole; bake 20 to 30 minutes, stirring at least twice. When water has been absorbed and chicken is fork tender, garnish with peas and pimientos.







ARTICHOKE ROASTED CHICKEN        > Back to Top <

1 (5 pound - 2.25kg) Roasting Chicken
Salt
Pepper
1 Lemon, halved and seeded
3 Tablespoons Extra Virgin Olive Oil
1 teaspoon Salt
10 Canned Artichoke Hearts, drained
3 cloves Garlic, chopped
1 medium Yellow Onion, chopped
1 can Tomato Puree (14-1/2 ounce 453ml)
1 jar Roasted Red Peppers, drained (12 ounce 375ml)

Heat oven to 375o F (190o C).

Season chicken inside and out with salt and pepper. Place chicken in a roasting pan, breast side up. Squeeze lemon halves in the cavity and place halves inside the cavity. Rub 1 tablespoon of the olive oil on the outside of the bird.

In a food processor combine remaining 2 tablespoons olive oil, artichokes, garlic, onion, tomato puree, roasted peppers. Pulse several times so mixture is chunky but not pureed. Pour the sauce over the chicken.

Roast the chicken for approximately 1 hour and 15 minutes or until a meat thermometer registers 170o F (77o C) in the breast and 185o F (85o C).







AUTUMN CHICKEN ONE-DISH-DINNER        > Back to Top <

1/4 teaspoon crushed red pepper
1 teaspoon dried basil (or 2 tablespoons chopped fresh basil)
1/2 teaspoon dried oregano leaves
2 medium zucchini
4 large plum tomatoes
3 tablespoons lemon juice
4 medium chicken-breast halves, skin & bone on (about 2-1/2 pounds)
4 ears of corn
1 tablespoon olive or salad oil
1/2 teaspoon sugar

Preheat oven to 400o F. Remove husks and silk from corn. With serrated knife, cut each ear of corn crosswise into 3 pieces. Cut zucchini into 3-inch chunks. Cut each tomato lengthwise in half. Place chicken breasts in large roasting pan (17 by 11 1/2 inches); sprinkle with oregano and 1/2 teaspoon salt. Arrange corn and zucchini around chicken. Bake chicken and vegetables 30 minutes. Add tomatoes and bake 15 minutes longer or until juices run clear when chicken is pierced with a knife and vegetables are tender. Meanwhile, in cup, with fork, mix lemon juice, olive or salad oil, basil, sugar, crushed red pepper, and 1/2 teaspoon salt. Arrange chicken and vegetables on large platter. Brush chicken and vegetables with lemon mixture. Yield: 4 Servings







BAKED CHICKEN        > Back to Top <

Arrange 4 chicken pieces (I use breast halves) in baking dish. Top with mixture of 10-3/4 ounce. can golden mushroom soup diluted with 1/4 cup water. Bake in 350o F oven for 1 hour. Spoon sauce over chicken and rice or potatoes to serve.








BAKED CHICKEN 2       > Back to Top <

1 chicken - cut in serving pieces, remove all skin

Place 3 cups Rice Krispies in large zip-lock bag and crush with rolling pin until all crushed.

Melt 2 Tablespoons butter in pan

In large bowl:
Place Rice Krispies-crushed
add 1/2 cup Parmesan cheese

Roll each piece of chicken in butter, then in crumb mixture. Place on baking sheet. Sprinkle with salt and pepper. Bake at 350° one hour.








BAKED CHICKEN DIJONNAISE        > Back to Top <

4 skinless, boneless chicken breast halves (about 4 ounces each)
1/4 cup country-style Dijon mustard
1/4 cup finely chopped red onion, preferably, or white onion
1/2 cup coarsely grated Swiss cheese

Preheat oven to 350o F.

Line a cookie sheet with aluminum foil and coat with nonstick cooking spray. Brush each chicken breast half with mustard, sprinkle with onion and cheese. Bake 20 to 25 minutes, until chicken is cooked through and cheese is melted.








BALSAMIC CHICKEN       > Back to Top <

4 broiler-fryer chicken breast halves, skinned and boned
2 teaspoons lemon-pepper seasoning
1-1/2 teaspoons extra virgin olive oil
1/3 cup balsamic vinegar
1/4 cup chicken broth
2 garlic cloves, minced
4 teaspoons butter
parsley sprigs
cherry tomatoes

On hard surface with meat mallet or similar flattening utensil, lightly pound chicken to 1/4-inch thickness. Press lemon-pepper seasoning evenly on both sides of chicken. In large frypan, place oil and heat to medium temperature. Add chicken and cook, turning once, about 7 minutes or until fork can be inserted in chicken with ease. Remove chicken to warm serving platter; keep warm. In medium bowl, mix together vinegar, broth and garlic; add to frypan. Cook over medium-high heat, scraping up brown meat bits, about 2 minutes or until mixture is reduced and syrupy. Add butter; stir to melt. Place chicken on serving dish and spoon sauce over chicken. Garnish with parsley sprigs and cherry tomatoes. Yield: 4 Servings







BASIL CHICKEN & VEGETABLES        > Back to Top <

1 tablespoon vegetable oil
4 boneless chicken breast halves
1 can Cream of Broccoli or 98% Fat Free Cream of Broccoli Soup
1/2 cup milk
1/4 teaspoon dried basil leaves, crushed
1/8 teaspoon pepper
1 bag (16 ounce.) frozen vegetable combination (broccoli, cauliflower, carrots)

HEAT oil in skillet. Add chicken and cook until browned.
ADD soup, milk, basil, pepper and vegetables. Heat to a boil. Cover and cook over low heat 5 minutes or until done. Serves 4.








BASIL CREAM CHICKEN        > Back to Top <

1/4 cup milk
1/4 cup bread crumbs
1 pound skinless, boneless chicken breast halves
3 tablespoons butter
1/2 cup chicken broth
1 cup heavy whipping cream
1 (4 ounce) jar sliced pimento peppers, drained
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh basil
1/8 teaspoon ground black pepper

Place milk and breadcrumbs in separate shallow bowls. Dip chicken in the milk, then coat with breadcrumbs. In a skillet over medium heat, fry chicken in butter or margarine, on both sides, until the juices run clear. Remove from skillet and keep warm.

Add the broth to the skillet; bring to a boil over medium heat. Stir to loosen browned bits from pan. Stir in the cream and pimentos; boil and stir for one minute. Reduce heat; add the Parmesan cheese, basil and black pepper. Simmer and stir until heated through. To serve, pour the sauce over the chicken. Makes 4 servings







BONELESS CHICKEN BREASTS WITH GRAPES        > Back to Top <

3 Whole chicken breasts (3 lb), halved, boned, and skinned
Salt and freshly grated nutmeg, as needed
2 Tablespoons butter or margarine
1 Tablespoon orange marmalade
1/4 Teaspoon dried tarragon
1 green onion, thinly sliced (use part of top)
1/3 Cup dry white wine
1 Cup seedless grapes
1/4 Cup whipping cream

Sprinkle chicken breasts with salt and nutmeg. In a large frying pan, heat butter over medium-high heat and brown chicken lightly. Add marmalade, tarragon, green onion, and wine. Cover, reduce heat, and simmer 10 minutes; add grapes, cover again, and continue cooking until chicken is cooked through (about 10 minutes longer; test in the thickest part with a small kitchen knife). Using a slotted spoon, remove chicken and grapes to o heated serving dish; keep warm. Add cream to liquid in pan. Bring to a boil, stirring; cook until sauce is reduced and slightly thickened. Salt to taste. Pour sauce over chicken. Yield: 4 to 6 Servings








BUTTERFLY MEDITERRANEAN STUFFED CHICKEN BREASTS       > Back to Top <

6 boneless skinless chicken breast halves
3 teaspoons olive oil
2 green onions, thinly sliced
1/4 pound mushrooms, coarsely chopped
1/2 teaspoon Italian seasoning
1 tablespoon dry white wine or dry sherry
1/2 cup chopped cooked spinach, squeezed dry
1/2 cup grated mouncezarella cheese
3 thin slices (25 grams each) prosciutto, halved crosswise
For tomato sauce:
2 teaspoons olive oil
1/4 cup chopped onion
1 clove garlic, minced
1 can (14 ounces) diced tomatoes, undrained
Salt and pepper

Butterfly the chicken breasts. Heat 1 teaspoon olive oil in a wide frying pan over medium-high heat. Add green onions and cook for 1 minute. Add mushrooms, Italian seasoning and wine. Cook, stirring occasionally, until mushrooms release their liquid. Continue cooking until pan juices evaporate. Stir in spinach and remove from heat. Let mixture cool, then stir in cheese.

Place chicken on work surface. On each piece, place a half slice of prosciutto. Mound a sixth of the spinach mixture across one wide end of breast. Roll up breast; do not fold in sides. Place rolls, seam side down, in an oiled shallow baking pan. Brush remaining 2 teaspoons oil over rolls. Cover and chill as long as overnight.

Prepare sauce: Heat oil in a wide frying pan over medium heat. Add onion and cook for 3 minutes. Add garlic and tomatoes. Simmer until most of the pan juices have evaporated, 15 to 20 minutes. Season with salt and pepper to taste. This sauce is slightly chunky. If you prefer a smoother sauce, puree in a blender.

Preheat oven to 350o F. Spoon a little sauce over each roll. Bake chicken, uncovered, until juices run clear when chicken is pierced, 30 to 35 minutes. Cut each breast into 4 or 5 slices and rearrange in its original shape. Reheat remaining tomato sauce and spoon over each serving. Makes 6 servings.







BUTTERFLY SWEET AND SOUR CHICKEN BREASTS       > Back to Top <

6 boneless skinless chicken breast halves

For marinade:
2 tablespoons soy sauce
2 tablespoons dry sherry
2 teaspoons cornstarch
1-1/2 teaspoons sesame oil

For stuffing mixture:
6 dried black mushrooms
1/2 pound medium raw shrimp, shelled, deveined and coarsely chopped
1/3 cup sliced water chestnuts
1 tablespoon minced ginger

For sweet-and-sour sauce:
1/2 cup distilled white vinegar
1/2 cup water
1/3 cup packed brown sugar
3 tablespoons ketchup
1/4 teaspoon salt
1/4 teaspoon hot pepper sauce
1 green onion, cut into 2-inch slivers
2 teaspoons cornstarch dissolved in 1 tablespoon water

Butterfly the chicken breasts. Combine marinade ingredients in a bowl. Add chicken and turn to coat. Refrigerate for 30 minutes.

Soak mushrooms in warm water to cover for 30 minutes; then drain, discard stems and thinly slice caps. Place mushrooms in a bowl with shrimp, water chestnuts and ginger; mix well.

Place chicken on work surface. On each piece, place 1/6 of shrimp mixture. Roll up breasts; do not fold in sides. Place rolls, seam side down, in an oiled shallow baking pan. Cover and chill as long as overnight.

Preheat oven to 350o F. Bake chicken, uncovered, until juices run clear when chicken is pierced, 30 to 35 minutes. Meanwhile prepare sauce: Combine vinegar, water, brown sugar, ketchup, salt and hot pepper sauce in a small pan; bring to a boil. Add green onion and cook for 30 seconds. Add cornstarch solution and cook, stirring, until sauce boils and thickens.

Cut each breast into 4 or 5 slices and rearrange in its original shape. Spoon sauce over each serving.










CARAMELIZED BAKED CHICKEN        > Back to Top <

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 375o F (190o C). 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 375o F (190o C) for one hour or until sauce is caramelized. Serves 6.








CASBAH CHICKEN OR TURKEY        > Back to Top <

1-1/4 cups cooked chicken/turkey meat, cut into chunks
1 tablespoon canola or olive oil
2 cloves garlic, sliced very thin
4 scallions, white and light green parts, sliced large
1 cup chicken broth/stock
1/4 cup white wine
1/4 teaspoon sage
1/2 teaspoon thyme
pepper to taste
1 tablespoon ginger, grated
4 pieces bacon, fried crisp but not overdone, and crumbled large
6 pitted dates, cut in thirds
1/4 cup sliced almonds

In a large skillet, heat the oil over medium heat. When the oil is hot, add the garlic and scallions and cook just till wilted (not brown). Pour off the oil, leaving the scallions and garlic, and add the stock, wine, sage, thyme, pepper, and ginger. Adjust the heat as needed so the mixture is simmering, and simmer 10 minutes. Add the bacon, chicken, and dates, and cook just till heated through. If needed, add a little water. Remove from heat, add almonds, stir, and serve. Serves 2. Goes well with rice.











CHEESY CHICKEN ENCHILADAS        > Back to Top <

1 can Cheddar Cheese Soup
1/2 cup milk
2 cups chopped cooked chicken
3/4 cup Picante Sauce
1 teaspoon chili powder
8 flour tortillas (8-inch)
Chopped tomato
MIX soup and milk.

MIX 2 tablespoon soup mixture, chicken, picante sauce and chili powder. SPREAD 1/2 cup soup mixture in 3-qt. shallow baking dish. Spoon about 1/4 cup chicken mixture on each tortilla. Roll tortilla around filling and place seam-side down in baking dish. Top with remaining soup mixture. Cover. BAKE at 350°F. for 25 minutes or until hot. Garnish with tomato. Serves 4.








CHEATERS CHICKEN CACCITORE        > Back to Top <

6 skinless, boneless chicken breast halves
1 (28 ounce) jar spaghetti sauce
2 green bell pepper, seeded and cubed
8 ounces fresh mushrooms, sliced
1 onion, finely diced
2 tablespoons minced garlic

Put the chicken in the slow cooker. Top with the spaghetti sauce, green bell peppers, mushrooms, onion and garlic. Cook on low for 7 to 9 hours. Yield: 5 Servings




CHICKEN AND BACON MEATLOAF       > Back to Top <

1-1/2 tablespoons virgin olive oil
1 onion, finely chopped
1 clove garlic, finely chopped
2 tomatoes, seeded and finely chopped
2 teaspoons finely chopped basil or thyme
1/4 cup red wine
2 roasted red capsicums (see note below), finely chopped of 1 fresh red
capsicum (pepper) finely chopped
1 cup finely chopped parsley
6 leaves basil, shredded, optional
1 kg minced chicken
1-1/2 cups fresh soft breadcrumbs
1 tablespoon capers
Dash of Tabasco
2 teaspoons salt
Freshly ground black pepper, to taste
3 eggs, lightly beaten
16 rashers bacon
6 hard-boiled eggs, optional

Heat the oil in a frying pan over medium heat. Add the onion and garlic and cook, stirring occasionally, until they have softened and lightly colored, about six minutes. Add the tomatoes, basil or thyme and the wine. Simmer for about 15 minutes, stirring from time to time, until a fairly thick tomato sauce forms - about 12-15 minutes. remove from heat and leave to cool. Preheat oven to 180o C. Place the capsicum, parsley, basil, chicken, breadcrumbs, capers, Tabasco, salt, pepper and beaten eggs in a bowl. Add the cooled tomato sauce and mix thoroughly (use clean hands).

Trim the bacon and line two medium-size loaf tins (about 21 x 13 x 7cm ) with overlapping rashers of bacon. You may have to trim it to fit the ends. Don't worry if rashers overhang the tins, as you will fold them over later. Divide half the mixture evenly between the lined tins. Nestle three hard-boiled eggs, if using them, into the mixture, down the length of the tin.

Cover evenly with remaining chicken mixture. Fold over any overhanging bacon and top with any left over bacon. Place on a foil or paper-lined oven tray to catch any spills and cook for one and a quarter hours. Cover loaves lightly with foil if they start to become to brown on top. Remove from oven and allow to settle for 10 minutes before turning out of tins. Serve one loaf immediately, garnishing the dish with parsley sprigs. The second loaf or any remaining meatloaf will keep well for about 3 days in the fridge.

Note ; To roast the capsicum, place them on an oven tray in 220o C oven. Roast them, turning them occasionally until they are charred and blistered all over. This should take about 20 minutes. Remove capsicum from the oven. Place them in a plastic bag, seal tightly and leave until cool. Once they are cooled enough to handle, peel off the skin, discard the seeds and core and chop the flesh finely.








CHICKEN AND BISCUITS        > Back to Top <

Drop Biscuits (2nd recipe)
1 Tablespoon vegetable oil
1-1/2 teaspoon chopped fresh or 1/2 teaspoon dried thyme leaves
1/4 teaspoon salt
1/4 teaspoon pepper
4 boneless, skinless, chicken breast halves (about 1 1/4 lbs) cut into 1 inch pieces
1/2 teaspoon Dijon mustard
1 pound bag frozen mixed vegetables
10 ounce refrigerated Alfredo sauce

Make drop biscuits (today's second recipe). Meanwhile, heat oil, thyme, salt, and pepper in 10 inch skillet over medium-high heat. Cook chicken in oil mixture, stirring occasionally, until no longer pink. Stir in remaining ingredients. Reduce heat to medium; cover and cook 5 to 6 minutes, stirring occasionally, until hot. Split biscuits; serve chicken mixture over biscuits. Serves 4.





CHICKEN AND CHEDDAR PASTA TOSS        > Back to Top <

You can enjoy a pasta dinner even when you're not in the mood to cook: Just pour boiling water over no-boil noodles. Look for no-boil pastas in the pasta section of your supermarket.

6 ounces no-boil lasagna noodles, broken
1 (9-ounce) package frozen Southwestern-flavored chicken breast strips or 1 9-ounce package (2 cups) frozen chopped cooked chicken, slightly thawed
3 ounces reduced-fat cheddar or American cheese, cut into 3/4-inch cubes
1 medium green, yellow, or red sweet pepper, cut into strips
1 ounce pepperoni, chopped
1 (8-ounce) bottle fat-free Italian salad dressing
1/8 teaspoon cracked black pepper
5 cups torn curly endive
1 cup red or yellow cherry tomatoes, halved

In a large mixing bowl cover noodles with boiling water. Let stand for 10 minutes, separating the noodles occasionally with a fork; drain. Rinse with cold water and drain again. If using chicken strips, halve them crosswise.

Return noodles to bowl; stir in chicken, cheddar or American cheese, sweet pepper strips, and pepperoni. Add dressing and black pepper; toss gently to coat. Cover and chill for 2 to 24 hours. Before serving, add endive and tomatoes; toss gently to mix.

Make-Ahead Tip: Prepare salad. Cover and chill for 2 to 24 hours. Before serving, add endive and tomatoes.

Nutrition facts per serving: 252 calories, 7 g total fat, 2 g saturated fat, 36 mg cholesterol, 792 mg sodium, 28 g carbohydrate, 1 g fiber, 19 g protein, 17% vitamin A, 31% vitamin C, 16% calcium, 8% iron.






CHICKEN AND LEEK POT PIE        > Back to Top <

1 pound (450g) Skinless Chicken Breasts, cut into bite size pieces
2 Leeks, chopped
1 Can Condensed Vegetable Soup (can=10 3/4 ounce 336ml)
1 Cup (250ml) White Wine
1 Tablespoon Cornstarch
1 (9-inch) (23cm) Unbaked Pie Crust

In a medium size frying pan, brown the chicken pieces over medium high heat. Add the chopped leeks and sauté. Once the leeks are soft, add the soup and wine and sprinkle the cornstarch over the top. Mix in. Simmer for about 15 minutes or until the mixture starts to really thicken.

Preheat oven to 350o F (175o C).

Pour the mixture into a 2 quart casserole dish and cover with the pie pastry. Using a fork to make holes in the pastry (to vent the casserole). Bake for 30 minutes or until the pastry is brown. Let cool and serve.




CHICKEN AND MUSHROOM SAUTE        > Back to Top <
Makes 4 servings

4 tablespoons olive oil (divided)
1/4 cup minced shallots
8 ounces mushrooms, sliced (1-1/4 cups)
1 red bell pepper, diced
1 small zucchini, quartered and sliced
2 teaspoons dried thyme or more to taste (divided)
4 whole boneless skinless chicken breasts, cut into sixths or eighths
1 tablespoon balsamic vinegar
3/4 cup chopped sun-dried tomatoes marinated in oil
Salt and pepper, to taste

Heat 2 tablespoons of the oil in a large skillet. Add the shallots and mushrooms and sauté for about 2 minutes. Add the bell pepper, zucchini and 1 teaspoon thyme and sauté until vegetables are just barely tender, about 2 more minutes. Remove from skillet and keep warm.

Add the remaining 2 tablespoons oil to the skillet. Then add the chicken and the remaining thyme; sauté until chicken is done, 12 to 15 minutes. Remove the chicken from the skillet and combine with the vegetables.

To the juices in the skillet, add the vinegar. Cook for a minute, stirring up any browned particles clinging to the bottom of the pan.

Return the chicken and vegetables to the pan, along with the sun-dried tomatoes. Toss together for a minute or two to blend flavors. Season with salt and pepper, and serve.











CHICKEN AND NOODLES        > Back to Top <

1 can cream of chicken soup
1/2 cup milk
1/3 cup parmesan cheese
1/8 teaspoon pepper
2 cups cubed chicken (cooked)
3 cups medium egg noodles

In saucepan combine, soup ,milk , cheese, pepper, chicken and noodles. Over medium heat. Heat thoroughly stir often.

NOTE: add pepper medley to spice it up also can put in peas and dry or fresh onion.





CHICKEN AND PARSLEY DUMPLINGS         > Back to Top <

1 Chicken, cut up (about 3 1/2 pounds)
3 cups Water
1 medium Onion, diced
2 Carrots, peeled and diced
2 stalks Celery, diced
1/2 teaspoon Thyme
3/4 cup Flour
1 teaspoon Baking powder
1/4 cup Milk
2 tablespoons Oil
1/4 teaspoon Salt
1 Tablespoon parsley, chopped

Place the chicken, water, onion, carrots, celery, and thyme in a large pot. Bring to a boil. Reduce the heat, cover and simmer for 30 minutes. Mix together the flour, baking powder, salt, and parsley. Mix in the milk and oil. Place by spoonfuls into the chicken pot, cover and simmer about 15 minutes. Serve chicken, broth and dumplings warm in large bowls. Serves 4





CHICKEN AND POTATO NESTS        > Back to Top <

2 potatoes, quartered
2 to 3 tablespoon skim milk
1/4 cup grated low-fat cheese
1 chicken breast fillet, sliced
2 button mushrooms, chopped
1 spring onion, chopped
1 tablespoon grain mustard
1 teaspoon corn flour
1/2 cup chicken stock

Boil potatoes until soft. Mash, adding enough of the milk to make it smooth. Stir in cheese. Pipe or shape potato into cases on a baking tray lined with non-stick baking paper.

Bake in a moderate oven (180o C) for about 15minutes until golden.

Brush a frying pan with a little oil. Sauté chicken, mushrooms and spring onion until browned. Stir in mustard, corn flour and stock.

Bring tot the boil and stir constantly until sauce boils and thickens. Simmer for 5 minutes. Fill potato nests with chicken mixture and serve with steamed vegetables. Serves 2





CHICKEN AND SPINACH TURNOVERS        > Back to Top <

1 cup finely chopped cooked chicken or turkey (6 ounces)
1/2 of a 10-ounce package frozen chopped spinach or broccoli, thawed and well drained
1/3 cup shredded low-fat mozzarella cheese
3 tablespoons sliced green onion
1/2 teaspoon dried oregano, crushed
1/8 teaspoon garlic salt
Dash pepper
3/4 cup packaged biscuit mix
1/2 cup whole wheat flour
1/3 cup skim milk
1/2 cup pizza sauce

For filling, in a mixing bowl combine chicken, spinach or broccoli (cut up any large pieces of broccoli), cheese, onion, oregano, garlic salt, and pepper. Set aside.

In a mixing bowl, stir together biscuit mix and flour. Stir in milk just until moistened. Turn dough out onto a lightly floured surface and knead 10 to 12 strokes. Divide dough into 4 equal pieces. Roll each piece into a 7-inch circle.

Spoon one-fourth of the filling onto one half of each circle of dough. Fold the other half of the dough over the filling and seal edges with the tines of a fork. Place turnovers on an ungreased baking sheet.

Bake in a 400o F. oven about 20 minutes or until golden. Meanwhile, in a small saucepan, heat pizza sauce until hot. Serve with hot turnovers. Makes 4 servings.











CHICKEN AND TABBOULEH SALAD        > Back to Top <

4 cups purchased torn mixed greens for salads
2 cups purchased tabbouleh salad
1 tablespoon finely snipped fresh mint or 1 teaspoon dried mint, crushed
2 purchased broiled or roasted chicken breast halves
1/2 cup oil-and-vinegar salad dressing

Arrange salad greens on a large platter. Toss together tabbouleh salad and mint. Spoon over greens. Remove bones from chicken breasts; cut meat into 1/4-inch-thick slices. Arrange chicken pieces over tabbouleh mixture.

Shake dressing; drizzle over salad. Makes 3 servings.






CHICKEN AND VEGETABLE BAKE        > Back to Top <

2 cups chopped carrots
2 cups sliced fresh mushrooms
1/2 cup thinly sliced celery
1 can (2.8 ounce.) Durkee Fried Onions
4 boneless, skinless chicken breast halves
1/2 cup white wine
3/4 cup boiling water
2 teaspoons instant chicken bouillon
1/2 teaspoon garlic salt
1/4 teaspoon pepper
paprika

Preheat oven to 375o F. In a 8x12-inch baking dish, combine vegetable and 1/2 can fried onions. Arrange chicken breasts on vegetables. In a small bowl, combine boiling water and chicken bouillon. Add wine, garlic salt and pepper to chicken bouillon mixture; pour over chicken and vegetables. Sprinkle top of chicken with paprika. Bake, covered, for 40 minutes or until chicken is done. Baste chicken with wine sauce and top with remaining onions; bake uncovered for 5 minutes or until onions are golden brown.




CHICKEN BITS        > Back to Top <

5 whole chicken breasts, boned, skinned and cut in bite sized pieces
3 eggs
1 cup milk
salt & pepper
dash of poultry seasoning
1 Tablespoon sugar
1 Tablespoon soy sauce
dash of garlic powder (or minced garlic! <Tim>)
dash of Tabasco sauce (don't be afraid! <Tim>),
dash Worcestershire sauce
dash curry powder (optional)
dash Red Cayenne pepper <Tim>

Mix 3 eggs, 1 cup milk, salt & pepper, dash of poultry seasoning, 1 Tablespoon sugar, 1 Tablespoon soy sauce, dash of garlic powder, Tabasco sauce, Worcestershire sauce. Curry powder makes a nice addition, it you like it. MARINATE the chicken in this mixture for SEVERAL hours or even better OVERNIGHT. Drain, but do not dry.

Shaker Mix:

1 cup Bisquick
1 cup corn flake crumbs
1 cup seasoned bread crumbs

Mix 1 cup each Bisquick mix, corn flake crumbs and seasoned bread crumbs and place in large plastic bag. Shake the chicken pieces in the mixture. Place coated chicken on waxed paper in a cookie sheet and freeze (can be cooked immediately, if desired).

Fry bits in "Fry Baby" or sizzle them in butter. Good served with sweet and sour sauce, cocktail, or whatever.









CHICKEN BREASTS EDEN ISLE        > Back to Top <

6 chicken breasts, halved, boned and skinned
Pepper to taste
6 slices bacon
1 package dried beef
2 cans cream of chicken soup
1-1/2 cups sour cream
1 (8 ounce.) package cream cheese

Pepper, do not salt the chicken breasts. Wrap 1 slice bacon around each breast. Place layer of dried beef in bottom of baking dish. Place bacon-wrapped breasts in dish. Mix together soup, sour cream, and cream cheese in mixer or food processor. Cover chicken breasts with mixture, and cover baking dish tightly with foil. Place in 325o oven for 2 hrs. When tender, remove foil and let brown well. Serve on a bed of hot cooked rice.











CHICKEN BREASTS DIAVOLO        > Back to Top <
(The Devil Made Me Do It)

6 large chicken breast halves, boned, skinned and slightly flattened with a meat mallet
1/2 cup finely minced fresh parsley
1 teaspoon lemon-pepper spice
Dash of salt
Dash of garlic powder
3 tablespoons olive oil
3 (6-ounce) jars marinated artichoke hearts
1 tablespoon fresh lemon juice
1 (26-ounce) jar Newman's Own Badito Diavolo Sauce
1/2 cup red wine, preferably Chianti
1-1/2 cups shredded mouncezarella cheese
1-1/2 cups onion-garlic flavored croutons
1 tablespoon olive oil

6 cups cooked pasta or rice

Preheat oven to 350o F. Sprinkle chicken breasts with the minced parsley, lemon-pepper, spice, salt and garlic powder. Roll each breast, seasoned-side in, secure with wooden toothpicks.

In a large skillet, sauté the chicken in the 3 tablespoons of olive oil until golden brown. Remove from pan with tongs and place in a 9-inch by 13-inch casserole dish. Carefully remove toothpicks.

Drain artichoke hearts, sprinkle with lemon juice and distribute among the rolled chicken breasts.

Combine Newman's Own Diavolo Sauce with wine and pour over chicken and artichokes. Spread the shredded mouncezarella cheese evenly over top.

Toss croutons with the 1 tablespoon of olive oil and sprinkle on top of chicken. Bake 30 to 40 minutes until golden brown and bubbly.

While casserole is baking, prepare pasta or rice and serve with crusty Italian bread or rolls and a green salad.

Note: The recipe calls for Newman's Own Badito Diavolo Sauce, which is very difficult to find. You can substitute Newman's Own Sockarooni Sauce and add a touch of red pepper, if desired. The cook time for the pasta or rice overlaps the cook time for the chicken.








CHICKEN BREASTS WITH CURRIED STUFFING       > Back to Top <

1/2 cup shredded carrot
1/4 cup sliced green onion
1/2 to 1 teaspoon curry powder
1 tablespoon margarine
1/2 cup soft bread crumbs
2 tablespoons raisins
1 tablespoon water
4 small (12 ounces total) boneless skinless chicken breast halves
1/8 teaspoon salt
1/4 teaspoon paprika
1/4 cup plain low-fat yogurt
2 teaspoons orange marmalade

In a small saucepan cook carrot, green onion, and curry powder in margarine until vegetables are tender. Remove from heat and stir in bread crumbs, raisins, and water.

Place one chicken breast half, boned side up, between two pieces of clear plastic wrap. Working from the center to the edges, pound lightly with a meat mallet to 1/4-inch thickness. Remove plastic wrap. Repeat with remaining chicken. Sprinkle chicken pieces lightly with salt.

Place one-fourth of the stuffing mixture on one half of each chicken breast. Fold the other half of the chicken breast over the filling. Secure with a wooden toothpick. Place chicken in an 8x8x2-inch baking dish. Sprinkle with paprika.

Bake, covered, in a 350o F. oven about 25 minutes or until chicken is tender and no longer pink.

Meanwhile, combine yogurt and marmalade. To serve, dollop about 1 tablespoon yogurt mixture atop each piece of chicken. Makes 4 servings.

Make-ahead tip: Prepare chicken as above but do not bake. Cover and chill up to 24 hours. To serve, bake, uncovered, in a 350o F. oven for 35 to 40 minutes or until chicken is tender and no longer pink. Serve as above.

Nutrition facts per serving: 223 calories, 6 g total fat, 73 mg cholesterol, 209 mg sodium, 12 g carbohydrate, 28 g protein.






CHICKEN BROCCOLI ALFREDO STUFF       > Back to Top <

About 1 pound skinless boneless chicken breast or filets (to be cut up)
1 pound box j. random pasta
1 jar Ragu roasted garlic parmesan white sauce
coarse grind garlic powder, or Garlic herb seasoning
about 1 teaspoon oil (if desired)
bunch of broccoli

Cut chicken into small bits, and cook (here's where you'd use the oil if you needed to), dumping garlic all over it. Try not to use too much oil, because that just gets nasty. Cook the pasta by the directions. Heat the sauce in a pan big enough to have room for the chicken. Break off the tops of the broccoli and throw them in the sauce. Mix it all together and you're done in about 20 minutes.






CHICKEN CACCIATORE        > Back to Top <

2 Tablespoons Olive oil
1 medium Onion, diced
1/4 pound Mushrooms, sliced
1-1/2 teaspoon Garlic, minced
2 cups Tomatoes, diced
1 Bay leaf
1/2 teaspoon Rosemary
1/4 cup White wine
1/4 cup Chicken broth
1/2 cup Black olives, cut in half
4 Chicken breasts, boneless, split in half
Flour
Olive oil

Heat the oil in a saucepan. Add the onion, mushrooms, and garlic. Cook until just soft. Add the tomatoes, bay leaf, rosemary, wine, olives, and broth. Simmer for 30 minutes. Heat oil in a heavy skillet. Dredge the chicken in flour. Add to the pan and fully cook until well browned. Place in a large casserole dish. Cover with the sauce and bake uncovered at 350o F for 25 minutes (or until bubbling). Serve warm. Serves 4






CHICKEN CORDON BLEU        > Back to Top <

4 Chicken Breasts, boneless and skinless
4 ounce (120g) Sliced Ham, any type of ham that you like
4 ounce (120g) Sliced Swiss cheese, I use 1 to 2 slices depending on thickness of slice
2/3 Cup (175ml) Bread Crumbs, can use seasoned
1/4 teaspoon Ground Black Pepper or White Pepper
1/4 teaspoon Tarragon
1/4 teaspoon Garlic powder
2 Eggs, beaten
1/4 Cup (60ml) Milk, can use skim or low-fat

Preheat oven to 350o F (180o C) and lightly grease or spray a baking dish.

Place the chicken breasts between sheets of plastic wrap, and with a meat pounder, pound boneless chicken breasts until flat. Remove the top piece of plastic and layer each chicken breast with the sliced ham and Swiss cheese.

Starting at one of the narrow ends of the flattened chicken breast, roll up the chicken breast and secure the roll with toothpicks or wood skewers (two usually is all I need)

In a small baking dish, plate or bowl, combine dry bread crumbs, pepper, tarragon and garlic powder. In another small bowl combine the beaten egg and milk.

First dip the chicken breast roll in the egg mixture, and then roll in the bread crumbs to coat. Place each roll in the prepared baking dish.

Bake at 350o F (180o C) for 40 minutes or until the chicken is tender. You can always check your chicken to ensure it is done using a meat thermometer. The internal temperature should be 165o F for boneless chicken.





CHICKEN CORDON BLEU 2       > Back to Top <

3 whole boneless chicken breasts halved and lightly pounded
6 slices Swiss cheese
6 slices cooked ham
2 Tablespoon butter or margarine
1/4 teaspoon ground nutmeg
1/8 teaspoon pepper
1 envelope Lipton Golden Onion soup mix
2 cups (1 pint) light cream or half and half
1/4 cup water
Hot cooked noodles

Top each chicken breast half with a slice of cheese and ham; roll up and secure with wooden toothpicks. In a large skillet, melt butter and brown chicken over medium heat; drain. Add
nutmeg and pepper, then golden onion soup mix blended with cream and water. Bring just to boiling point, then simmer covered, basting occasionally, 20 minutes or until chicken is done. To serve, arrange chicken and sauce over hot noodles.






CHICKEN DINNER ON THE RUN       > Back to Top <

1 tablespoon vegetable oil
1 pound boneless chicken breasts, cut up
1 bag (16 ounce.) zesty garlic frozen vegetable pasta blend
1 can (10 3/4 ounce.) your favorite Campbell's Cream Soup*
1/2 cup water

HEAT oil in skillet. Add chicken and cook until browned, stirring often.
ADD vegetable pasta blend, soup and water. Heat to a boil. Cover and cook over low heat 10 minutes or until done. Serves 4.
* Delicious with Campbell's Cream of Chicken, Cream of Mushroom or Cream of Celery Soup.

Choose chicken breasts that are plump, with firm-looking, lightly colored meat. Make sure the packaging is secure with no leaks, and be sure to check the Sell By date on the package.






CHICKEN DIVAN       > Back to Top <

4 Tablespoons Butter
4 Tablespoons Flour
1-1/2 cup Milk
Salt and pepper
2 Chicken breasts, boneless, skinless and split into 4 halves
1/2 cup Flour
2 Tablespoons Olive oil
2-1/2 cups Broccoli, cooked and chopped
3/4 cup Parmesan

Melt the butter in a saucepan. Whisk in the flour and cook for 5 minutes. Add the milk and stir until smooth. Simmer for 20 minutes. Check seasonings. Pound the chicken until very thin. Heat the oil in a skillet. Dredge the chicken in the flour. Add to the hot oil and brown on both sides. Lightly oil a medium casserole. Add the broccoli. Top with the cooked chicken. Pour the sauce over and sprinkle on the cheese. Bake at 375o F for 20 minutes or until lightly browned. Serves 3-4







CHICKEN FANDANGO       > Back to Top <

1 chicken, cut into pieces
1 tablespoon olive oil
1 cup onion, chopped
1 cup celery, chopped
1 clove garlic, minced
10 green olives
1 tablespoon capers
1 tablespoon sugar
1/2 cup white wine
leaves from one small sprig of rosemary, minced
1/2 teaspoon dried basil
1/2 teaspoon dried tarragon
1/2 teaspoon dried thyme
1 teaspoon Worcestershire sauce
1 1/2 cups chicken stock
1 teaspoon tomato paste
1 teaspoon white or red wine vinegar

Over medium high heat in a heavy bottomed pan, sauté chicken pieces in olive oil until lightly browned. Remove chicken and reserve. In the same pan, add onion and celery. Sauté until the onion has just caramelized. Add garlic and sauté for another minute. Add rest of ingredients, except for chicken. Cover and simmer on a low heat for 7 minutes. Add chicken and allow to simmer, covered, for another 20 minutes, or until heated through.











CHICKEN KIEV       > Back to Top <

4 Chicken breasts, large, boneless and skinless
8 ounces Butter
Salt and pepper to taste
1/2 cup Flour
2 Eggs, beaten
1 cup Breadcrumbs, fine
Oil for frying

Pound the chicken until thin. Place 1/4 of the butter in the center of each breast. Fold in the sides and roll (like an eggroll). Make sure you get a tight seal. Place in the freezer for 30 minutes. Dip the rolled chicken first in flour, then the beaten eggs and finally in the breadcrumbs. Heat the oil to 360o F. Place the chicken in the oil, seam side down. Turn with tongs until browned on all sides (about 5-7 minutes). Serve warm. Serves 4







CHICKEN LIVER DONE SO EVEN THE KIDS WILL EAT IT       > Back to Top <

You need a cast iron frying pan so the high heat you'll use won't burn the livers before they're done. Also it'll give you the even heat you need.

Heat oven to 400o F - more or less - sometimes ovens are not exactly accurate, but you do need a high heat for this one. Put the pan in the oven and heat it to temperature.

Dredge the livers in peppered** flour, and place them singly in the hot pan. Try not to let them touch, but if you do need to crowd them a little, it's okay because they'll shrink a bit as they start to cook.

Put in hot oven - note: I <didn't> forget to tell you to put some oil at the bottom - because they <are> supposed to be started completely dry.

** - pepper if you want to, it's optional. But don't salt - there'll be enough of it in the butter you use later.

Do not get interested in 'As the World Turns' because the livers will brown rather quickly and you don't want to ruin dinner. - Check frequently, and whip them out of there as soon as the flour has gone a lovely light brown color. It shouldn't take more than about 5 minutes,
maybe a little less.

Now take generous dabs of butter [you can use margarine, but we found we preferred the taste of butter] and coat each liver - it immediately melts around the liver, giving it a nice coating.

Put back in oven until the buttery coating is a nice dark brown [but not burnt] and looks crispy. Not long, maybe another 4-5 minutes.

Pull out and eat. The outside of the livers is very crisp and the Insides are very tender. - If you've got the timing and heat just right, the exact center of a piece of liver will only just have lost its pinkness.







CHICKEN LIVERS 2       > Back to Top <

Cut in half. Sprinkle with salt and pepper.
Dip in flour to lightly coat.
Fry 8 slices of bacon in pan. Remove bacon and drain on paper towels. Sauté chicken livers in bacon fat until tender (about 10 minutes). Do not over cook. Serve on toast with strips of crisp bacon. One pound serves four.






CHICKEN LIVERS 3       > Back to Top <

Soak the livers in milk for about an hour.
Dredge in well-seasoned (lots of salt and pepper) flour.
Then fry quickly in hot oil. Do not over cook. If they are a little pink inside, that is just fine. Over cooking makes them like shoe leather. Hope this helps.





CHICKEN LIVERS 4        > Back to Top <

When I fry chicken livers I always pierce them good with a fork as this prevents them from popping and splattering grease. I, also, try to fry them outdoors. I try to fry outdoors because of them splattering so bad and also because after they are cooked the smell of them lingers in the air.



CHICKEN LIVERS 5       > Back to Top <

I like to make a flour mixture consisting of 1 cup flour, 1 teaspoon salt, 1 teaspoon coarse ground pepper, 1 teaspoon garlic powder. Pat dry your livers and dip them in the mixture and fry them in hot grease (325o F) about 4 minutes.





CHICKEN LIVERS 6       > Back to Top <

Place livers in a bowl. Take a fork and pierce them several times with a fork. This will help them to not pop when you fry them. salt and pepper, dredge in flour and fry in hot oil, not quite enough to cover. Cook until brown, drain on paper towels






CHICKEN MELISSA       > Back to Top <

1 large chicken, cut up, or 6 chicken breasts
1 jar chipped beef
3 or 4 bacon slices, halved or cut in thirds
1 can cream of mushroom soup
1 pint carton of sour cream

Rinse the chipped beef lightly and line bottom of 13" Pyrex pan. Lay chicken pieces in pan and on top of each chicken, lay a piece of bacon. Cook for 30 minutes at 350o F. Mix mushroom soup and sour cream and put on top and bake for one hour. Serve on bed of rice using sauce as gravy. Double soup and sour cream if you like more gravy. Note: Children love this recipe









CHICKEN OLE       > Back to Top <

1 can cream of mushroom soup
1 can cream of chicken soup
1 8ounce. sour cream
1 can mild Ortega chilies chopped
1 pound chicken
1 bunch green onions
1 package flour tortillas
2 cups shredded cheddar cheese

Boil chicken until done. Shred cooked chicken into bite size pieces. In a bowl, combine shredded chicken, soups, sour cream, Ortega chilies, and green onions. Set mixture aside. Cut flour tortillas into 2 inch strips. Line a greased casserole pan with one layer of tortillas. Add one third of the filling then layer with tortillas. Repeat until mixture is gone. Moisten the top layer of tortillas with water. Bake at 350o F for 25 minutes or until bubbly. Sprinkle cheese on top of casserole and bake a few minutes until cheese is melted. Serve immediately.

NOTE: Low fat soups and sour cream can be substituted in this recipe. Also, I use fat free flour tortillas.







CHICKEN PACKETS        > Back to Top <

4 cups Chicken, cooked, chopped
6 ounces Cream Cheese, softened
2 tablespoons Chives, chopped
4 tablespoons Milk
1 cup Seasoned Croutons, crushed
4 packages Refrigerated Biscuits, crescent roll dough
1 stick Butter, melted
Salt, to taste

Mix chicken, cream cheese, chives, milk, and salt in a bowl with your hands to make filling., and store in 2-1 quart sized bags. Put crouton crumbs in another 2-1 quart bags, attach it to bag of filling, and freeze. Refrigerate rolls.

To serve: Thaw chicken mixture. Preheat oven to 350o F. Unroll crescent rolls. Each tube will contain 4 rectangles of dough with a diagonal perforation. Press dough along each perforation so the halves will not separate. Place about 1/4 cup of mixture in center of each rectangle. Fold dough over filling, and pinch the edges to seal tightly. Dip each packet in melted margarine, and coat with crouton crumbs. Place packets on baking sheet and bake for 20 minutes or until golden brown.

Per serving: 218 Calories (kcal); 18g Total Fat; (73% calories from fat); 9g Protein; 5g Carbohydrate; 67mg Cholesterol; 236mg Sodium; (trace) Fiber

Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates






CHICKEN PACKETS 2       > Back to Top <

4 cups Chicken, skinless light meat -- cooked, chopped
6 ounces Low fat Cream Cheese -- softened
2 tablespoons Chives -- chopped
4 tablespoons Milk, skim
1 cup Croutons, seasoned -- crushed
4 packages Refrigerated Biscuits -- crescent roll dough
1/2 cup Butter or Margarine -- melted
Salt -- to taste

Mix chicken, cream cheese, chives, milk, and salt in a large bowl with your hands to make filling, and store in 2 - one quart sized bags until you are ready to use them. Put crouton crumbs in another 2 - one quart bags, attach them to the bags of filling, label and freeze (unless you wish to make these right away).

To serve: Thaw chicken mixture or use freshly made mixture. Preheat oven to 350o F. Unroll crescent rolls. Each tube will contain 4 rectangles of dough with a diagonal perforation. Press dough along each perforation so the halves will not separate. Place about 1/4 cup of mixture in center of each rectangle. Fold dough over filling, and pinch the edges to seal tightly. Dip each packet in melted margarine, and coat with crouton crumbs. Place packets on baking sheet and bake for 20 minutes or
until golden brown.






CHICKEN PASTA PLEASER        > Back to Top <

4 boneless chicken breast
(cut into stripes or bite size chucks)
1 can condensed chicken broth
1 10 ounce bag small shell pasta
5 large ripe tomatoes, diced
1 lb broccoli, diced
5 cloves of garlic, minced
oregano and basil to taste
2 cups half & half
Parmesan cheese to taste
olive oil

In separate pan cook pasta until done and drain water. Steam broccoli until tender. Cut chicken into stripes or bite size pieces and brown in olive oil in large skillet. Add oregano & basil, chicken broth and tomatoes, sauté for a few minutes. Add in half & half, stir. Add cooked broccoli and pasta. Stir.









CHICKEN PICCATA        > Back to Top <

This dish can also be made using thin veal scallops instead
of chicken.

4 Boneless, skinless chicken breasts
2 Tablespoons Olive oil
1/2 cup Flour
Salt and white pepper to taste
1 cup Chicken broth
1/4 cup White wine (dry)
1 tablespoon Lemon juice
1-1/2 teaspoon Cornstarch, mixed with a little cold water
1 Tablespoon Capers
1 Tablespoons Parsley, chopped

Heat the oil in a heavy skillet. Season the flour lightly. Dredge the chicken in the flour and add to the oil until fully cooked. Remove the chicken. Keep warm. Add the broth, wine, and lemon juice to the hot pan. Over medium-high heat, allow the mixture to boil. Whisk in the cornstarch mixture and return to a boil (sauce will be somewhat thin). Remove from the heat and toss in the capers. Serve over the chicken. Garnish with the parsley. Serves 4






CHICKEN PROVOLONE AND SWISS ROULADES       > Back to Top <

4 boneless, skinless chicken breasts (5-6 ounce. each)
4 thin slices prosciutto
4 thin slices provolone cheese
4 thin slices Swiss cheese
2 tablespoons plus one teaspoon butter
1 teaspoon dried tarragon leaves
1/2 teaspoon white pepper

Pre-heat oven to 350o F. Pound chicken breasts between 2 sheets of waxed paper until they nearly double in size and are fairly thin. Place one slice proscuitto on top of each chicken breast. Top proscuitto with one slice provolone cheese and one slice Swiss cheese. Roll up each chicken breast starting at short end and secure with toothpicks. Melt 2 tablespoons butter in large non-stick skillet over medium heat. Sauté rolled chicken breasts over medium-high heat for 2-3 minutes, turning frequently. Remove from skillet. Sprinkle sautéed chicken breasts with tarragon and pepper. Place sautéed chicken breasts in a 9 x 12-inch baking dish coated with remaining butter. Bake for 20 to 25 minutes at 350o F. Makes 4 servings.







CHICKEN ROLL-UPS       > Back to Top <

6 chicken breast halves, skinned and boned
1 (8 ounce) package cream cheese, softened
4 green onions, chopped
1/8 teaspoon garlic powder
6 slices bacon, cut in half

Place each chicken breast half on a sheet of waxed paper. Flatten to1/4-inch thickness using a meat mallet.

Combine cream cheese, green onions and garlic powder, mix well. Shape mixture into 6 equal size balls. Place one in the center of each chicken breast half. Fold long sides of chicken over the filling. Then fold the ends of the chicken over and secure with wooden picks.

Top each piece of chicken with 2 bacon slices. Place in a lightly greased 12 X 8 X 2-inch baking dish. Bake at 350o F for 50 to 60 minutes. Yield: 6 servings.



CHICKEN SLOPPY JOES       > Back to Top <

12 ounces ground chicken
1 medium green bell pepper - chopped
1/2 cup chopped onion
1 medium tomato -- chopped
1 medium carrot -- coarsely shredded
1 clove garlic -- minced
8 ounces tomato sauce
2 tablespoons tomato paste
1 tablespoon rolled oats
2 teaspoons Worcestershire sauce
6 whole wheat buns

Lightly spray an unheated large skillet with no-stick spray. Add the chicken; cook until no longer pink, stirring occasionally. Drain and discard the fat and juices.

Add the green pepper, onion, tomato, carrot, and garlic. Cook over medium heat until tender, stirring occasionally. Stir in tomato sauce, tomato paste, oats, and Worcestershire sauce. Bring to a boil, then reduce the heat. Cover and simmer for 10 minutes. Serve the mixture in the buns. Yield: 6 servings.












CHICKEN & STIR-FRY VEGETABLE PIZZA       > Back to Top <

1 can (10 3/4 ounce.) Campbell's Cream of Mushroom or 98% Fat Free Cream of Mushroom Soup
1 Italian bread shell (12")
1 tablespoon vegetable oil
3 cups frozen vegetables
1/8 teaspoon garlic powder
1 package (10 to 12 ounce.) refrigerated cooked chicken strips
1 cup shredded Cheddar cheese
Dried oregano leaves, crushed, or crushed red pepper (optional)

SPREAD soup over shell to within 1/4" of edge. Bake at 450°F. for 5 minutes
HEAT oil in skillet. Add vegetables and garlic and cook until tender-crisp.
SPOON vegetables on pizza. Top with chicken and cheese. Sprinkle with oregano, if desired. Bake for 5 minutes or until cheese melts. Serves 4.







CREAMY CHICKEN STIR-FRY       > Back to Top <

3 cups cut-up vegetables*
1 pound boneless chicken breasts, cut into strips
1 can (10-3/4 ounce) Cream of Chicken or 98% Fat Free Cream of Chicken Soup
1/4 cup water
1 tablespoon soy sauce
4 cups hot cooked rice, cooked without salt
*Use a combination of broccoli flowerets, sliced carrots and green or red pepper strips.

SPRAY skillet with vegetable cooking spray. Heat 1 minutes Add vegetables and stir-fry until tender-crisp. Remove vegetables. Remove pan from heat.
SPRAY skillet with cooking spray and heat 1 minutes Stir-fry chicken until browned.
ADD soup, water and soy. Heat to a boil. Return vegetables to skillet and heat through. Serve over rice. Serves 4.





CHICKEN VERONIQUE       > Back to Top <

2 chicken breasts -- split
1 cup mushrooms -- quartered
2 tablespoons butter or margarine
1 (10-3/4-ounce) can condensed cream of chicken soup -- undiluted
1 clove garlic -- minced
2 tablespoons dry white wine
1/2 cup seedless grapes -- halved

In skillet, brown chicken and mushrooms in butter. Add remaining ingredients except grapes. Cover; cook over low heat 30 minutes or until done. Stir occasionally. Add grapes; heat through. Serve over cooked rice. Yield: 4 servings.









CHICKEN WITH APPLE AND BACON       > Back to Top <

2 cups clear, dry apple cider
1-1/2 tablespoons Dijon mustard
2 (300ml) cartons cream
3 tablespoons clarified butter
3 rashers bacon, in thin slivers
2 large granny smith apples, peeled and cut into thickish wedges and cored
8 chicken thighs, trimmed
flour for coating
salt

Put cider in a large saucepan and boil until it has reduced to about half a cup; this will take about10 minutes. Whisk in mustard and cream and continue to cook over medium heat until it has reduced to a light sauce consistency, about 15-20 minutes. Remove from heat. Add a splash of clarified butter to a big frying pan and sauté bacon for a few minutes. Remove and drain. Return pan to medium heat, add more butter and cook apple slices until golden on all sides, about 8 minutes. Remove and keep warm. Dredge the chicken fillets in the flour and shake off excess. Heat remaining butter in the same pan, add chicken and cook skinned side down until golden. Turn and cook other side 3-5 min or until just cooked through. Remove from pan and keep warm. If any butter remains in pan pour it off. Add the cider cream to the pan and let bubble and thicken slightly while scrapping up any brown bits from the bottom of pan. Season to taste and remove from heat and keep warm. To serve, put two pieces of chicken in the middle of each plate. Spoon on some of the sauce and sprinkle with bacon. Add some apple wedges and garnish with herbs. Serves 4





CHICKEN WITH GRAPES       > Back to Top <

Nonstick spray coating
4 small (12 ounces total) boneless skinless chicken breast halves
1/2 cup apple juice or apple cider
1 teaspoon instant chicken bouillon granules
1 teaspoon cornstarch
1/4 teaspoon dried mint, crushed (optional)
1 cup seedless green or red grapes, halves

Spray a large skillet with nonstick spray coating. Preheat skillet over medium heat. Add chicken. Cook over medium heat for 8 to 10 minutes or until tender and no longer pink, turning to brown evenly. Remove from skillet; keep warm.

Meanwhile combine apple juice, bouillon granules, cornstarch, and, if desired, mint. Add to skillet. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Stir in grapes and heat through. Serve over chicken. Makes 4 servings.






CHICKEN WITH POMEGRANATE SYRUP AND WALNUTS       > Back to Top <

2 tablespoons vegetable oil
2 pounds skinless chicken legs and thighs
Salt and pepper
1 large onion, minced
1/4 cup pomegranate syrup (see note)
1 tablespoon sugar
2 cups chicken stock
1 cup ground walnuts

Heat the oil in a cast-iron Dutch oven or other heavy pan. Season chicken with salt and pepper; brown and aside. Discard most of the oil. Brown the onion. Return the chicken to the pan. Add the pomegranate syrup and sugar. Stir to coat the chicken pieces. Add chicken stock and ground walnuts; stir to mix. Reduce heat, cover and cook for about 30 minutes, until chicken is very tender. Stir well; sauce should be quite thick. Adjust seasoning with sugar or lemon juice if desired. Serve with rice or couscous. Makes 6 servings.

Note: Pomegranate syrup can be purchased in Middle Eastern markets. To make your own, boil together 3 cups pomegranate juice, juice of 1 lemon, pinch of salt and 2 ounces liquid pectin. When mixture thickens, stir in 5 cups super-fine sugar and boil for 5 or 6 minutes.







CHICKEN WITH WINE BASTED GRAPES       > Back to Top <

2 skinless boneless chicken breast halves
2 teaspoons olive oil
1 tablespoon shallots -- thinly sliced
1/2 teaspoon dried thyme -- crushed
1 cup seedless grapes -- halved
1/4 cup dry white wine
Kosher salt and ground black pepper to taste

Sprinkle chicken with salt and pepper. Brown chicken in oil, remove from pan. Place in baking dish and bake 12 minutes at 375o F. Five minutes into baking, begin preparing the sauce by sautéing shallots in pan drippings. Stir in 1/2 teaspoon salt, thyme, dash of pepper, and wine. Gently boil 2 minutes or until liquid is reduced by half. Add grape halves and boil 1 minute longer. Remove from heat and serve grape sauce over chicken. Yield: 2 servings.










CHICKEN, 2-STEP       > Back to Top <

BROWN 4 boneless chicken breast halves in 1 tablespoon hot oil.
ADD 1 can (10 3/4 ounce) Cream of Mushroom Soup* and 1/2 cup water. Cover and simmer until done. Serves 4.
* Also great with 98% Fat Free Cream of Mushroom, Cream of Chicken Dijon and Tomato with Roasted Garlic & Herbs Soups. Or use Cream of Mushroom with Roasted Garlic or Cream of Chicken with Herbs Soups with 1/2 cup milk instead of water.

Complete the meal with rice and your favorite vegetables. Save time by cooking the rice and vegetables as the chicken is cooking. Add flavor to them by substituting Swanson Chicken Broth for water when cooking.






CILANTRO LIME CHICKEN       > Back to Top <

1 pound boneless skinless chicken breasts
2 small onions
1 large lime
2 tablespoons vegetable oil
1 or 2 small green or red jalapeno peppers, seeded and sliced
1 small piece fresh ginger (1 inch long), peeled and thinly sliced
1 small yellow bell pepper, cut into thin strips
2 tablespoons chopped fresh cilantro
2 tablespoons low sodium soy sauce
1 to 2 teaspoons sugar
hot cooked rice
cilantro sprigs, lime zest and red jalapeno pepper strips for garnish

Rinse chicken and pat dry with paper towels. Cut each chicken breast half into 8 pieces. Cut each onion into 8 wedges. Remove 3 strips of peel from lime with vegetable peeler. Cut lime peel into very fine shreds. Juice lime; measure 2 tablespoons juice. Set aside. Heat wok or large skillet over medium high heat 1 minute or until hot. Drizzle oil into wok and heat 30 seconds. Add chicken, jalapeno and ginger; stir fry about 3 minutes or until chicken is no longer pink in center. Reduce heat to medium. Add onions and bell pepper; stir fry 5 minutes. Add lime peel, juice and chopped cilantro; stir fry 1 minute. Add soy sauce and sugar to taste; stir fry until well mixed and heated through. Transfer to serving dish. Serve with rice. Garnish, if desired. Makes 4 servings.





CITRUS CHICKEN BREASTS       > Back to Top <

2 garlic cloves, crushed
1 teaspoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon black pepper
1/4 teaspoon ground cinnamon
1 tablespoon dark brown sugar
2 tablespoon canola oil
2 tablespoon fresh lime juice
1/4 cup orange juice
4 boneless (not skinless) chicken breast halves, slashed
Salt
1 recipe avocado mango salsa* see below

With a sharp knife, cut 3 parallel slashes through skin, about 1/4 inches deep. Combine garlic, chili powder, oregano, thyme, cumin, coriander, pepper, cinnamon, sugar, oil, lime juice, and orange juice. Add chicken and toss to coat evenly. Cover and refrigerate for 30 minutes, turning once. (can be marinated up to 2 hours in advance, turning often) Grill skin side down over medium-hot coals until skin is crisp, 7 minutes. Turn and continue grilling until chicken is opaque with no trace of pink, a further 5 minutes. Sprinkle with salt. Serve hot with avocado mango salsa, optional.

AVOCADO MANGO SALSA       > Back to Top <

1 mango, finely diced
1 avocado, halved, pitted, and finely diced
1/2 red onion, finely chopped
1 red chili, seeded and finely chopped
1 tablespoon fresh lime juice
1 tablespoon red wine vinegar
2 tablespoon olive oil
2 tablespoon finely chopped mint
salt, Tabasco sauce (or other hot pepper sauce)

Combine mango, avocado, onion, chili, lime juice, vinegar, oil, and mint. Add salt and Tabasco to taste. Cover and let stand for 30 minutes at room temperature to allow flavors to blend. Serve chilled or at room temperature. Yield: 4 Servings Makes 1-2/3 cups





CORNISH HENS WITH CRANBERRY BRANDY SAUCE      > Back to Top <

1 Cornish game hen, thawed
Salt and pepper
1/4 cup apricot brandy
1/2 cup dried cranberries
1/4 cup balsamic vinegar
1/2 cup honey
1 tablespoon butter

Heat oven to 325o F.

Wash hen and with a large, sharp chef's knife, cut through breastbone and open bird fully. Turn bird over and cut through back to split hen into two pieces. Wash bird, season with salt and pepper.

Place hen pieces in a baking pan large enough to hold pieces in one layer. Bake at 325 degrees until cooked through and skin is browned, 45 minutes. Remove from oven, cover with foil and set aside.

In a medium sauté pan over medium heat, warm brandy and cranberries. Carefully light a match and flame brandy. When flame subsides, add balsamic vinegar and honey and cook, stirring, until thickened. Serve over hens.








CORNISH HENS WITH LEMON AND BALSAMIC VINEGAR       > Back to Top <

2 Rock Cornish hens (14 ounces each)
1 to 2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
2 lemons
2 teaspoons balsamic vinegar, or to taste
Chopped parsley for garnish, optional

Preheat the broiler. Adjust rack to about 4 inches from heat source. Use sharp, sturdy knife to split hens through backbones. Rub skin side with olive oil. Flatten hens in broiling or roasting pan, skin side down, and liberally sprinkle exposed surfaces with salt and pepper. Slice one lemon as thinly as you can (a mandoline is best for this) and lay slices on birds.

Broil about 10 minutes, or until lemon is browned and birds appear cooked on top; rotate pan if necessary. Turn birds over, sprinkle with salt and pepper, and return to heat. Cook another 10 minutes, or until the skin is nicely browned. Meanwhile, slice remaining lemon as thinly as possible.

Lay the lemon slices on skin, and broil 5 minutes. Lemons should be slightly browned and birds cooked through; if not, cook a couple of minutes more. Drizzle with balsamic vinegar, garnish with parsley and serve.









COUNTRY CAPTAIN       > Back to Top <

This famous dish from Georgia is believed to have originated from British settlers that had served in the military in India.

1/4 cup Currants
2 tablespoons Olive oil
4 Chicken breasts
1 large Onion, medium dice
1 Green bell pepper, medium dice
3 cloves garlic, minced
2 cups Tomatoes, diced
1 tablespoon Curry powder
1/2 teaspoon Thyme
1/2 cup Almonds, slivered
Cooked rice

Cover the currants with boiling water. Set aside. Heat the oil in a heavy skillet. Add the chicken and brown, cooking until tender. Remove the breasts to a casserole dish (that has a lid). Add the onion, bell pepper, and garlic to the skillet. Cook until just soft. Add the tomatoes, curry, and thyme. Bring to a boil, then reduce and simmer for 10 minutes. Check the seasonings (for salt and pepper). Add the plumped currants. Pour over the chicken. Cover and bake. Serves 4
for 45 minutes at 325o F. Serve over cooked rice. Garnish with almonds.





COUNTRY FRIED CHICKEN       > Back to Top <

1 chicken, cut up (2 1/2 to 3 lb size)
1-1/2 cups flour
3 Tablespoons cornmeal
2 Tablespoons seasoned salt
1/2 teaspoon black pepper
1 cup buttermilk
oil for frying

Mix together flour, cornmeal, salt & pepper. Dip chicken in buttermilk and then roll in the flour mixture. Fry chicken in hot oil, about 30 minutes. Turn only when necessary.

Contributors comments: If possible make 1 hour ahead of time to let coating on chicken set.






CRAB STUFFED CHICKEN BREASTS       > Back to Top <

6 Chicken breasts
1/2 cup Onion, chopped
1/2 cup Celery, chopped
3 tablespoons Butter
3 tablespoons White wine, dry
7-1/2 ounces Crabmeat, flaked
1/2 cup Herb stuffing mix
2 tablespoons All-purpose flour
1/2 teaspoon Paprika
1 package Hollandaise sauce mix
3/4 cup Milk
2 tablespoons White wine, dry
1/2 cup Swiss cheese, shredded
1 Salt
1 Pepper

Skin & bone chicken breasts; pound to flatten. Sprinkle with a little salt and pepper. Cook onion and celery in 3 Tablespoons butter until tender. Remove from heat; add 3 Tablespoons wine, the crab and stuffing mix, and toss. Divide mixture among breasts. Roll up and secure. Combine flour, paprika. Coat chicken. Place in 11 X 7 X 2-inch baking dish , drizzle with 2 Tablespoons melted butter. Bake uncovered in 375 degree oven for 1 hour. Transfer to platter. Blend hollandaise sauce mix, milk. Cook, stirring, until thick. Add remaining wine and cheese. Stir until cheese melts. Serve over chicken. Yield: 6 Servings





CREAMY CHICKEN PAPRIKA       > Back to Top <

4 Chicken breast, skinless & boneless
4 slices Muenster cheese
1 can Cream of Mushroom soup (or any cream of soup works well too !!!!)
1 cup mayonnaise
1 teaspoon Paprika
1 cup bread crumbs

Preheat oven to 350o F. Place chicken in 9" x 13" baking dish. Place 1 piece of cheese over each breast. In medium bowl, mix soup & mayo. Pour over chicken & sprinkle w/Paprika. Pour breadcrumbs over all. Cover & bake 55-60 minutes until chicken is tender. Let stand 5-7 minute before serving.







CREAMY CHICKEN PAPRIKA 2      > Back to Top <

1 tablespoon butter or margarine
4 boneless chicken breast halves
1 can (10-3/4 ounces) Cream of Mushroom or 98% Fat Free Cream of Mushroom Soup
2 teaspoon paprika
1/8 teaspoon ground red pepper
1/3 cup sour cream or plain yogurt
4 cups hot cooked medium egg noodles

HEAT butter in skillet. Add chicken and cook until browned.
ADD soup, paprika and pepper. Heat to a boil. Cover and cook over low heat 5 minutes or until chicken is done.
STIR in sour cream and heat through. Serve with noodles. Serves 4.

Paprika, a powder made by grinding sweet peppers, comes from South America, Spain, California and Hungary. Hungarian paprika is full-flavored and considered superior. Just as roasting increases the flavor of fresh peppers, you can increase the flavor of paprika by roasting it in a dry skillet for a few minutes.







CREAMY CHICKEN PRIMAVERA       > Back to Top <

2 teaspoons butter
3/4 pound boneless chicken breasts, cut into thin strips
1 (1-pound) package Green Giant Pasta Accents Primavera Frozen Vegetables with Pasta
1/4 cup water
1/4 cup light sour cream
Grated Parmesan cheese
Pepper

Melt butter in large skillet over medium-high heat. Add chicken; cook until no
longer pink. Add vegetables with pasta and water; stir to combine. Cover; reduce heat to
medium.

Simmer 7 to 9 minutes or until vegetables are crisp-tender, stirring occasionally. Stir in sour cream; heat thoroughly. Sprinkle with Parmesan cheese and pepper. 4 servings







CREAMY CHICKEN RISOTTO       > Back to Top <

1 tablespoon vegetable oil
1 pound boneless chicken breasts, cut up
1 can Cream of Mushroom with Roasted Garlic Soup
1 can Condensed Chicken Broth
3/4 cup water
1 small carrot, shredded
2 medium green onions, sliced
1 tablespoon grated Parmesan cheese
1 cup uncooked regular long-grain white rice

HEAT oil in skillet. Add chicken and cook until browned, stirring often.
ADD soup, broth, water, carrot, green onions and cheese. Heat to a boil. Stir in rice. Cover and cook over low heat 25 minutes or until done. Serves 4.








CRYSTAL CHICKEN WITH BROCCOLI       > Back to Top <

3/4 cup all-purpose flour
1/4 teaspoon baking powder
3/4 cup water
2 tablespoons soy sauce
2 cloves garlic, flattened
1/4 cup honey
2 tablespoons soy sauce
2 tablespoons cider vinegar
2 tablespoons molasses
2 tablespoons water
2 tablespoons dry sherry
2 cloves garlic, minced
2 teaspoons cornstarch
12 ounces boneless, skinless chicken breast halves
Cooking oil for deep-fat frying
1 tablespoon cooking oil
3 cups broccoli flowerets

In a medium mixing bowl stir together flour, baking powder, 3/4 cup water, 2 tablespoons soy sauce, and flattened garlic; let stand for 15 minutes. Remove and discard garlic. Meanwhile, in a small mixing bowl combine honey, 2 tablespoons soy sauce, vinegar, molasses, 2 tablespoons water, dry sherry, minced garlic, and cornstarch; set aside. Rinse chicken; pat dry. Cut chicken into 1-1/2 x 1/2-inch strips. Add to flour batter.

In a wok or 2-quart saucepan heat 2 inches of oil to 365 degrees. Remove chicken from flour batter, allowing excess to drain off. Fry chicken strips, a few pieces at a time, in hot oil for 30-60 seconds, or till golden. Drain on paper towels. Pour 1 tablespoon cooking oil into a large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Add the broccoli and stir-fry for 4-5 minutes, or till crisp-tender. Arrange broccoli around the edge of a serving platter; keep warm. Stir honey-soy mixture; add to the skillet. Cook and stir till thickened and bubbly. Cook and stir for 1 minute more. Return cooked chicken to skillet; heat through. Pour chicken and sauce into center of broccoli-lined serving platter. Yield: 4 servings









CURRIED CHICKEN THIGHS       > Back to Top <

8 chicken thighs (about 2-1/2 pounds total)
2 tablespoons cooking oil
1 cup sliced fresh mushrooms
1 medium onion, chopped (1/2 cup)
1 clove garlic, minced
3 to 4 teaspoons curry powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
3/4 cup chicken broth
1 medium apple, cored and chopped
1 cup half-and-half, light cream, or milk 2 tablespoons all-purpose flour
3 cups hot cooked rice

Assorted condiments: raisins, chopped hard-cooked egg, peanuts, chopped tomato, chopped green sweet pepper, toasted coconut, chutney, cut-up fruits (optional)

Skin chicken. In a 10-inch skillet cook chicken thighs in hot oil over medium heat about 10 minutes or until chicken is lightly browned, turning to brown evenly. Remove chicken; set aside. If necessary, add 1 tablespoon additional cooking oil to skillet.

Add mushrooms, onion, and garlic to skillet; cook until vegetables are tender. Add curry powder, salt, and cinnamon; cook and stir for 1 minute. Add chicken broth and chopped apple. Return chicken to skillet. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until chicken is tender and no longer pink.

Transfer chicken to platter; keep warm. Stir the half-and-half, light cream, or milk into the flour. Stir into pan juices. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Spoon some sauce over chicken. Pass remaining sauce. Serve with rice and, if desired, pass assorted condiments. Makes 4 servings.

Nutrition facts per serving: 695 calories, 32 g total fat, 10 g saturated fat, 158 mg cholesterol, 829 mg sodium, 45 g carbohydrate, 54 g protein.








CURRY CHICKEN       > Back to Top <

4 chicken breasts
3 cups water
1/2 cup chopped celery
1 cup chopped onion
1/2 teaspoon poultry seasoning
3/4 teaspoon salt
1/2 teaspoon pepper
4 tablespoons butter
2 tablespoons flour
1-1/2 teaspoons curry powder
2 tablespoons mango chutney
2 tablespoons black currant jelly
1 cup chopped apple
1/4 cup raisins
2 cups steamed rice

Simmer chicken in water with celery, 1/2 cup onion, poultry seasoning, salt, and pepper for 30 minutes. When the chicken is tender, skin and debone it; reserve stock.

Melt butter in skillet; sauté remaining onion until soft, stirring frequently. Blend in flour and curry powder; cook 3 minutes, stirring constantly. Heat stock and add onion mixture slowly, stirring until well blended. Bring sauce to boiling point and simmer 5 minutes until thickened. Add chutney and jelly; blend. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper.

Add chicken to sauce. Cover and simmer 10 minutes. Stir in apple and raisins; cover and simmer 10 more minutes. Serve over rice. Serves 4.



EASY ITALIAN CHICKEN       > Back to Top <

4 boneless skinless chicken breasts
2 Cups Italian Salad Dressing
2 gloves garlic (crushed)
1 can diced tomatoes or 2 fresh tomatoes (diced)
1 large yellow onion (chopped in large pieces)
1 medium green pepper (chopped)
1 Tablespoon Oregano
2 Tablespoons Parmesan Cheese

Place chicken in baking dish and cover with Italian dressing and put a dab of crushed garlic on each piece of chicken. Refrigerate (A minimum of 4 hours for best taste). Pour off 1/2 of the dressing and replace with 1 cup water. Stir sauce. Top chicken with tomatoes, onion and green pepper. Sprinkle Oregano and Parmesan cheese over the top. Bake at 375o F for 1 hour 15 minutes.








FAVORITE CHICKEN KIEV       > Back to Top <

4 large chicken breasts
4 tablespoons butter
4 cloves fresh garlic (crushed)
4 teaspoons lemon juice
2 eggs
1/2 cup milk
2 cups bread crumbs
1 teaspoon black pepper
1 teaspoon salt
a couple of dashes of dried parsley
toothpicks

Preheat your oven to 350o F. Pound your chicken until it is the same thickness through out the breast. Place some butter, the garlic, lemon juice and parsley in the center. Roll chicken up tight and seal it with tooth picks. Mix eggs and milk until smooth. Mix the bread crumbs, salt, pepper, and garlic together. Dip chicken on the milk/egg mixture, and roll it in the bread crumbs. Bake 15-20 minutes or until they are golden brown and firm to the touch. Pull out toothpicks and serve. YIELD: 4 servings






FIESTA CHICKEN & RICE WRAPS       > Back to Top <

1 can (10 3/4 ounce.) Campbell's Cream of Chicken or 98% Fat Free Cream of Chicken Soup
1 cup Pace Chunky Salsa
1/2 cup water
1 cup uncooked Minute White Rice
2 cups cubed cooked chicken
4 flour tortillas (10")

MIX soup, salsa and water in saucepan. Heat to a boil.
STIR in rice and chicken. Cover and remove from heat. Let stand 5 minutes
SPOON about 1 cup chicken mixture down center of each tortilla. Fold tortilla around filling. Serves 4.





FLIMFLAM CHICKEN       > Back to Top <
(Serves 4) 

2 teaspoons salt
1/2 cup butter or margarine
1/4 cup lemon juice
1/4 cup vinegar
1 teaspoon onion salt
1 teaspoon garlic salt
1/2 teaspoon pepper
1/2 teaspoon thyme
5 chicken legs
5 chicken thighs

Place all ingredients except chicken pieces in a saucepan. Cook over medium-low heat until butter or margarine is melted, stirring occasionally.

Transfer sauce to a shallow bowl and dip the chicken pieces in the sauce, coating completely. Place chicken in a flat baking dish. Pour remaining sauce over chicken. Bake at 350o F for 45 minutes, turning once.












GARLIC LOVERS CHICKEN       > Back to Top <

1/2 cup dry bread crumbs
1/3 cup grated Parmesan cheese
2 tablespoons minced fresh parsley
1/2 teaspoon salt, optional
1/8 teaspoon pepper
1/4 cup milk
6 boneless skinless chicken breast halves
1/4 cup butter or margarine, melted
1 to 2 garlic cloves, minced
2 tablespoons lemon juice
Paprika

In a large re-sealable plastic bag, combine the first five ingredients. Place milk in a shallow bowl. Dip chicken in milk, then shake in the crumb mixture. Place in a greased 13-in. x 9-in. x 2-in. baking dish. Combine the butter, garlic and lemon juice; drizzle over the chicken. Sprinkle with paprika. Bake, uncovered, at 350o F for 25-30 minutes or until the juices run clear.






GRILLED BUTTERFLIED CHICKEN WITH TOMME, RICOTTA VERDE AND SWEET SHALLOT VINAIGRETTE       > Back to Top <

4 squab chickens or poussins (about 1 pound each)

Marinade:
1 clove garlic, minced
Juice and grated peel of 2 lemons (yellow part only)
1/4 cup olive oil
Salt and pepper

Vinaigrette:
4 shallots, finely sliced
1/2 tablespoon unsalted butter
Pinch of granulated sugar
1 tablespoon champagne vinegar
1/4 cup olive oil
1/4 teaspoon Dijon mustard

Stuffing:
3 ounces white Tomme cheese
Scant1/2cup ricotta cheese
1 bunch watercress, stems removed, leaves minced
2 tablespoons chopped fresh basil
1 shallot, minced
1 clove garlic, minced
2 tablespoons olive oil
Salt and freshly ground black pepper
Lemon wedges, for serving

Ask your butcher to butterfly the chickens, or, cut out the backbone with kitchen scissors or poultry shears; break the wishbone, then turn each bird cut-side down and flatten it by pressing down with the heel of your hand. Turn it over and remove all the ribcage bones.

If you find it difficult removing the ribcage from the raw chickens, take out the bones after the birds have been cooked. They will come away much more easily.

To make marinade: Mix together garlic, lemon juice and grated peel and oil; season with salt and pepper, and pour into a large shallow container (you might need 2 to hold the chickens). Add the chickens, turning them to coat, then cover and let marinate for at least 4 hours, but preferably overnight, in the refrigerator.

To make vinaigrette: Gently fry the shallots in the butter with the sugar until golden and lightly caramelized. Whisk together the vinegar, oil, mustard and some salt and pepper. Add the hot shallots and let cool. (This can be done several hours in advance.)

To make stuffing: In a bowl, mix together the Tomme, ricotta, watercress, basil, shallot, garlic and oil. Season to taste with salt and pepper. Remove the chickens from the marinade and dry well. Carefully loosen the skin of each bird without detaching it and push the stuffing underneath, spreading it over the flesh -- it's easiest to use your fingers. Smooth the skin over again and season with salt and pepper.

To cook chicken: Grill the chickens over medium-hot charcoal for about 7 to 8 minutes on each side, until tender and cooked through. Or, cook them on a ridged grill pan. Put them on warmed serving plates, drizzle a little of the vinaigrette over, and serve the rest on the side. Accompany with lemon wedges. Makes 4 large servings

Calories: 949 (34% from protein, 3% from carbohydrate, 63% from fat) Protein: 78.9 grams Total fat: 66.2 grams Saturated fat: 19.5 grams Cholesterol: 261 mg Sodium: 459 mg Carbohydrate: 6.2 grams Fiber: 0.2 gram Exchanges:1/2vegetable, 11 meat, 7 fat





HERBED CHICKEN THIGHS WITH CIDER RED CABBAGE       > Back to Top <

3/4 teaspoon ground thyme
3/4 teaspoon dried oregano
1/2 teaspoon ground coriander
Salt
Freshly ground black pepper
6 skinless chicken thighs, bone-in
1 tablespoon olive oil
1 medium red onion; thinly sliced
1 1/2 lb red cabbage; cored and sliced, (about 8 cups)
2 tablespoons red wine vinegar
1 tablespoon sugar
3/4 cup apple cider

In a small bowl, stir together the thyme, oregano, coriander, 1/2 teaspoon salt and 1/2 teaspoon pepper. Coat the thighs with the spice rub and set aside for 30 to 60 minutes.

In a large nonstick skillet over medium-high heat, heat the oil. Add the chicken and brown on both sides. Remove from the pan and set aside.

In the skillet, bring the onion, cabbage, vinegar and sugar to a boil.

Cover, reduce the heat to medium and cook until the cabbage begins to wilt, about 5 minutes. Stir in the cider and place the chicken on top of the cabbage mixture. Cover, reduce the heat to medium-low and simmer until the chicken is tender and cooked through, about 30 minutes. Season with salt and pepper to taste. Serve immediately. Serves 6.







HONEY MUSTARD CHICKEN BITES       > Back to Top <

1-1/2 pound boneless chicken breasts, cut into 1-inch pieces
1 jar (12 ounce.) refrigerated honey mustard salad dressing
2 cups Pepperidge Farm Herb Seasoned Stuffing, crushed
2 tablespoon orange juice

DIP chicken into 3/4 cup dressing. Coat with stuffing.
PLACE chicken on baking sheet. Bake at 400°F. for 15 minutes or until chicken is done.
MIX remaining dressing and orange juice in saucepan. Heat through. Serve with chicken for dipping. Makes about 40 appetizers.
TIP: To microwave dip, mix remaining dressing and orange juice in microwave-safe bowl. Microwave on HIGH 1 minutes or until hot.

To crush stuffing, place in a plastic food storage bag and crush with a rolling pin.








HONEY MUSTARD CHICKEN PIE       > Back to Top <

1 (9-inch) double crust
1 pound boneless, skinless chicken breast
1/4 cup soy sauce
oil for cooking
1/4 cup finely chopped onion
1 clove garlic, minced
1 cup chicken broth
1 cup carrots, cut into matchsticks
4-6 tablespoons honey
1 heaping tablespoon prepared Dijon mustard
parsley
salt
ground black pepper
1 - 2 tablespoons cornstarch
water

Cut chicken into bite-size chunks, and marinate in soy sauce. Pour enough oil in saucepan to coat the bottom of the pan. Sauté onion and garlic over medium-high heat until onion in soft but not brown. Add chicken pieces, and sauté until chicken is cooked through. Stir in chicken broth, carrots, honey, mustard, parsley, salt and pepper. Mix cornstarch with a few tablespoons of water to make a paste. Bring chicken mixture to a boil, and stir in cornstarch mixture. Cook, stirring constantly, until thick. Mixture should get pretty thick: add more cornstarch mixture if necessary. Pour chicken mixture into pie shell. Top with crust, cutting small slits in top to let steam escape. Bake at 425 degrees for 15 minutes. Reduce heat to 350o F Bake 30 minutes more, or until crust is golden brown.









HONEY MUSTARD CHICKEN SALAD NAPOLEONS       > Back to Top <

1/2 package Frozen Puff Pastry Sheets (1 sheet)
2 cups chopped cooked chicken
1/2 cup chopped pecans
4 green onions, sliced
1/2 small red pepper, chopped (optional)
1 cup honey-mustard salad dressing

THAW pastry sheet at room temperature 30 minutes Preheat oven to 400°F.
UNFOLD pastry on lightly floured surface. Cut into 3 strips along fold marks. Cut each strip into 2 rectangles. Place 2" apart on baking sheet. Bake 15 minutes or until golden. Remove from baking sheet and cool on wire rack.
TOSS chicken, pecans, onions, pepper and dressing until coated.
SPLIT pastries into 2 layers, making 12 layers in all. Arrange chicken mixture on 6 bottom layers and top with top layers. Makes 6 Napoleons.







INCREDIBLE CHICKEN       > Back to Top <

1 frying chicken, cut up (or desired parts)
generous amount of garlic salt
1/4 to 1/3 cup brown sugar

Preheat oven 375o F. Spray a 9-x-13-inch pan with Pam. Arrange chicken skin side up. Season fairly heavily with garlic salt. Sprinkle with the brown sugar.

Bake for 1 hour. If chicken appears to be getting dry and browning to much cover with foil the last 15 to 20 minutes. (I never have had to).

This chicken is delicious served hot, warm, or cold.

Note: It is a good take along dish for the fact that is good room temperature and cold. You can also make a salad, vegetable, and or rice and you have a quick and easy dinner.








LEMON BASIL CHICKEN       > Back to Top <

3 Chicken Breasts, split and skinned
1/2 Cup (115g) Celery chopped, with leaves
2 Tablespoons Olive Oil (you can use less oil if you like)
2 cloves Garlic, mashed
1/8 Cup (~30ml) Apple Cider Vinegar
1/8 Cup (~30ml) Lemon Juice
3 Tablespoons Basil chopped
1/4 Cup (60g) Light Honey
1 Tablespoon Fresh Parsley, minced (optional)
Heat the oven to 350F (180C).

Make sure to first wash the chicken breasts and dry, then season chicken with salt and pepper. Heat oil in skilled with garlic and after garlic is sautéed add the chicken, browning the outside.

Remove to a shallow baking dish, add celery, basil, parsley, pour on vinegar and honey. Bake uncovered until chicken is done, about 35 - 40 minutes. Add water sparingly if the chicken seems to be getting dry.

Serve over rice and drizzle on any remaining juices. Garnish with thin lemon slice and Basil sprig.

NOTE: To get the most juice out of fresh lemons, bring them to room temperature and roll them under your palm against the kitchen counter before squeezing! - This tip provided by a member

NOTE: To add water, use a spray bottle which you keep just for cooking purposes. You can then mist your food to keep it from drying out.









LEMON BROCCOLI CHICKEN       > Back to Top <

1 lemon
1 tablespoon vegetable oil
4 boneless chicken breast halves
1 can Campbell's Cream of Broccoli or 98% Fat Free Cream of Broccoli Soup
1/4 cup milk
1/8 teaspoon pepper

CUT 4 thin slices of lemon. Squeeze 2 teaspoon juice from remaining lemon.
HEAT oil in skillet. Add chicken and cook until browned.
ADD soup, milk, lemon juice and pepper. Top chicken with lemon slices. Heat to a boil. Cover and cook over low heat 5 minutes or until done. Serves 4.

Select a lemon that is firm and plump with smooth, brightly colored skin.









LEMON CHICKEN WITH ROTELLE       > Back to Top <

3 Tablespoons Extra Virgin Olive Oil (or use olive oil spray)
1 pound (450g) Rotelle Pasta
12 ounce (360g) Boneless Skinless Chicken Breast, cut into thin strips
3 Tablespoons Flour
to taste Salt
to taste Ground Black Pepper
1/2 Cup (125ml) Sugar Snap Peas (if frozen then thawed)
1/3 Cup (85ml) Low Sodium Chicken Stock
3 Tablespoons Fresh Lemon Juice
1/2 teaspoon Lemon Zest
1/3 Cup (85ml) Grated Parmesan Cheese
2 Tablespoons Fresh Chopped Basil
1 Tablespoon Fresh Chopped Parsley

Cook pasta in a large pan of boiling water 10 minutes, or until al dente. Drain when finished cooking. While you are cooking the pasta, combine in a shallow dish or plastic bag the flour, salt, pepper.

Dredge the chicken in the flour mixture until coated. In a pan, heat the olive oil or olive oil spray over medium-high heat and slightly brown the chicken (about 5 minutes). Add the peas, chicken stock, lemon juice and lemon zest to the pan and simmer another 4 minutes. Add the basil and sauté for another minute. In a large serving dish, toss the pasta with the chicken. Top with the grated parmesan and parsley.








LITE SPICY CHICKEN STRIPS       > Back to Top <

1 teaspoon vegetable oil
1/2 pound skinless boneless chicken breasts, (cut crosswise into 1/4-inch strips)
1/4 teaspoon salt
2 teaspoons butter
1 tablespoon liquid hot pepper sauce
5 celery stalks, cut into 3-inch sticks

Blue Cheese Dip Ingredients
2/3 cup nonfat plain yogurt
2 tablespoons reduced-fat mayonnaise
2 ounces crumbled blue cheese
3 tablespoons finely chopped scallions
1/4 teaspoon coarsely ground black pepper

In a small bowl, whisk together the yogurt, mayonnaise and blue cheese. Stir in the scallions and pepper and set aside while preparing the chicken. Cover and refrigerate. (This recipe can be made one day ahead to this point.) Heat the oil in a large, preferably nonstick skillet. Season the chicken with the salt. Cook the chicken over medium-high heat, stirring frequently, until lightly browned and cooked through, 3 to 4 minutes. Remove the skillet from the heat. Add the butter and hot pepper sauce to the pan and swirl until the butter melts and the sauce coats the chicken. Serve the chicken and celery sticks along with the blue cheese dip. Provide toothpicks for spearing the chicken and dipping it in the sauce. Makes 6 servings.

Nutritional information per serving:
About 136 calories, 64 calories from fat, 7g total fat,
3g saturated fat, 33mg cholesterol, 363mg sodium, 5g total
carbohydrates, 0g fiber, 13g protein.





MEDITERRANEAN CHICKEN PASTA       > Back to Top <

3 tablespoons olive oil
1 onion diced
5-15 cloves garlic chopped
4 boneless chicken breasts diced
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon thyme
1/2 teaspoon basil
1 (14-1/2-ounce) can zesty tomatoes with green chilies
1 (11-ounce.) can niblets corn drained
1 (14-1/2-ounce.)can black olives drained and halved
1 (4-ounce.) jar sliced mushrooms drained
1 pound spaghetti (I break it in thirds)
2-3 tablespoons butter or margarine

Sauté the onion and garlic in the olive oil until transparent then add chicken pieces and seasonings. When chicken is just cooked add tomatoes, corn, olives, and mushrooms and heat through. Meanwhile, prepare spaghetti according to package directions. Toss drained pasta with butter to coat. Toss pasta with chicken mixture and serve hot.













MOROCCAN SPICED ROASTED CHICKEN        > Back to Top <

3 to 3.5 pound (1.35-1.6kg) Whole Chicken
2-4 Tablespoons Extra Virgin Olive Oil or other Flavored Oil
2 Bay Leaves

Gravy:
2 teaspoons Honey
2 teaspoons Tomato Paste
2 Lemons, juice of (save the squeezed lemons)
1 Cup (250ml) Chicken Stock

Stuffing:
2 Tablespoons Butter
1 Onion, chopped
1 clove Garlic, crushed
1 1/2 teaspoon Cinnamon
1/2 teaspoon Ground Cumin
1-1/2 Cups (160g)Dried Fruit, soaked over night in broth or brandy apricots, cherries and raisin mix suggested
1/4 Cup (~30g) Blanched Almonds, chopped
Salt
Ground Black Pepper

Stuffing:
In a sauce pan melt the 2 tablespoons of butter and add the onion and garlic and sauté until soft. Add the cumin and cinnamon and continue to cook for a few more minutes. Remove from heat and reserve

Next drain the dried fruit that was soaking in broth or brandy and chop. Add to the cooled onion mixture. Add the almonds with salt and ground black pepper to taste to finish the stuffing mixture.

The Chicken:
Preheat oven to 400o F (205o C).

Remove the neck and giblets from the whole chicken and rinse the chicken with water. Pat dry. Stuff the neck of the chick and reserve the excess. Brush the chicken with the flavored oil. Place the chick in a roasting pan and place the bay leaves and squeezed lemons in the open cavity. Roast the chicken for 1 to 1-1/4 hours. Baste with juices every 20 minutes if you desire.

When the chick is done remove from roasting pan and let rest on your carving board. This will give you time to make gravy.

Gravy:
To make the gravy add honey, tomato paste, lemon juice and broth to the drippings. Bring to a boil and stir until the gravy thickens. When the gravy is complete reheat any excess stuffing.

Carve the chicken and serve with a little gravy and stuffing.








OLIVE GARDEN STYLE HEALTHY CHICKEN and PASTA       > Back to Top <

8 ounces Fresh pasta shells, or 6 ounces Dry pasta shells
1-1/4 pounds Fresh spinach
1 pound Chicken breast; boneless, skinless, grilled, cut 1" cubes
4 medium Cloves garlic, chop fine
1 teaspoon Olive oil, or Vegetable spray
1 cup Chicken broth
1/2 teaspoon Nutmeg or mace
Salt and pepper
1/2 cup Parmesan, grate

Cook the spinach in the broth until tender. Drain and reserve broth. Mash out excess liquid. Cook pasta. Preheat a sauté pan or heavy skillet over medium heat, add the oil or vegetable spray and sauté the garlic, stirring constantly, until it is white. Don't allow it to brown. Add the spinach and nutmeg or mace, salt and pepper. Add the chicken pieces to the spinach, stir and turn and add a small amount of the reserved cooking broth. Stir and turn the spinach until it is hot, adding broth as necessary. Remove pasta and immediately drain. Add the shells into the spinach mixture and blend well. Serve immediately with Parmesan. Serves 4.








ONE DISH CHICKEN AND RICE BAKE       > Back to Top <

1 can (10 3/4 ounce.) Campbell's Cream of Mushroom or 98% Fat Free Cream of Mushroom Soup
1 cup water*
3/4 cup uncooked regular long-grain white rice
1/4 teaspoon each paprika and pepper
4 boneless chicken breast halves

MIX soup, water, rice, paprika and pepper in 2-qt. shallow baking dish. Top with chicken. Season with additional paprika and pepper. Cover.
BAKE at 375°F. for 45 minutes or until done. Serves 4.
*For creamier rice, increase water to 1-1/3 cups.

Choose chicken breasts that are plump and lightly colored. Store fresh chicken in its original packaging in the coldest part of your refrigerator for up to 2 days.








ORANGE CHICKEN VERONIQUE       > Back to Top <

1 tablespoon vegetable oil
3 bone-in whole chicken breasts (10 to 12 ounce. each), split in half, skin removed
1/2 cup orange juice
1/2 cup dry white wine
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon dried marjoram leaves
1/8 teaspoon white pepper
1 teaspoon cornstarch mixed with 1 tablespoon water
1/2 cup halved seedless green grapes
1/2 cup halved seedless red grapes
1 teaspoon grated orange peel

Place oil in 12-inch nonstick skillet. Heat over medium-high heat. Add chicken. Cook for 4 to 6 minutes, or just until browned on both sides. Drain excess oil from skillet. Add juice, wine, sugar, salt, marjoram and pepper to skillet. Cover. Reduce heat to low. Let simmer for 12 to 15 minutes, or until meat near bone is no longer pink and juices run clear. Remove chicken from skillet and place on serving platter. Cover to keep warm. Set aside. Using whisk, stir cornstarch mixture into skillet. Add grapes and peel. Cook for 1-1/2 to 2-1/2 minutes, or until sauce is thickened and translucent, stirring constantly. Spoon over chicken.

Yield: 6 servings
Calories: 164, Calories from fat: 41, Total Fat 5g,
Total Carbohydrate 9g, Saturated Fat 1g, Dietary Fiber 1g,
Cholesterol 55mg, Sugars 8g, Sodium 135mg, Protein 21g,








OVEN CHICKEN       > Back to Top <

1/2 cup flour
1/2 teaspoon paprika
1/2 teaspoon pepper
1/2 teaspoon salt (optional)
1/2 teaspoon garlic powder
1 teaspoon dried parsley
4 to 6 chicken pieces
1/4 cup butter or substitute

Mix flour, paprika, pepper (salt if desired), garlic powder & parsley in a paper bag...shake each piece of chicken in the bag until coated. Arrange the chicken in a baking dish and dot with butter (or substitute)...bake about 1 hour at 350o F.

Excellent with rice or mashed spuds or anything else...gravy can be made from the drippings (milk or water)



PAPER SACK CHICKEN       > Back to Top <

1 cut-up chicken, or several breasts, thighs, or pieces you like

Sauce:
3 tablespoons catsup
2 tablespoons vinegar
1 tablespoons lemon juice
2 tablespoons Worcestershire sauce
3 tablespoons brown sugar
4 tablespoons water
2 tablespoons butter
1 teaspoon dry mustard
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon salt

Heat sauce. Dust cut-up chicken pieces well with flour, salt and pepper. Grease the interior of a common grocery bag (paper). Pour sauce over chicken and put pieces in the bag. Fold and fasten the end, lay it on a cookie sheet. Bake at 350o F for 1-1/2 hours. Slit sack open, fold back and serve.









PARTY CHICKEN        > Back to Top <

8 boned and skinned chicken breasts
1 can of Cream of mushroom soup
1/2 pint Sour cream
1 package Dried beef
8 slices bacon

Wrap each piece of chicken with a slice of bacon. Line a baking dish with dried beef. Lay chicken pieces on top of beef. Mix soup and sour cream and pour over chicken. Bake at 250o F for 3 hours. It should be covered for the first hour.







PASTA WITH CHICKEN SAUSAGES AND PEPPERS       > Back to Top <

1 pound skinless, boneless chicken thighs
1/2 pound fresh hot or mild Italian sausage links, sliced
2 red, yellow, or green sweet peppers, cut into thin strips
1 medium onion, cut into wedges
1 (16-ounce) can diced tomatoes, undrained
1/2 cup dry red or white wine
1 teaspoon dried Italian seasoning, crushed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon cornstarch
1/4 cup tomato juice or water
3 cups hot cooked pasta cup

Cut chicken into thin bite-size strips; set aside. In a 12-inch skillet cook sausage for 5 minutes, stirring to brown on all sides. Remove from skillet, reserving 2 tablespoons drippings. In same skillet cook chicken for 2 to 3 minutes or until browned; remove from skillet. Cook sweet peppers and onion wedges in remaining drippings for 3 minutes. Return sausage and chicken to skillet; add undrained tomatoes, wine, Italian seasoning, salt, and black pepper. Bring to boiling; reduce heat. Cover and simmer for 10 minutes.

Stir cornstarch into tomato juice or water; stir into skillet. Cook and stir until mixture is thickened and bubbly; cook and stir for 2 minutes more. Serve sauce over pasta. Makes 4 servings.









PEPPERED CHICKEN ITALIENNE       > Back to Top <

1 (4 pound 8 ounce.) roasting chicken
1 cup packed fresh basil leaves
1/2 teaspoon salt
1 whole large garlic bulb, outer skin removed
1 teaspoon freshly ground black pepper
1 teaspoon paprika
2 cups sliced mushrooms
2 cups thinly sliced red onions
4 med. red bell peppers, seeded and thinly sliced
1 med. yellow bell pepper, seeded and thinly sliced

Preheat oven to 350o F.

Gently loosen skin from breast portion of chicken; reserving 6 basil leaves, stuff remaining leaves evenly under skin.

Sprinkle chicken cavities with salt, then place garlic bulb into large cavity; truss chicken.

Sprinkle chicken evenly with black pepper and paprika. Place chicken breast side up, onto rack in large roasting pan; roast 2-2 1/4 hrs., until chicken is cooked through and juices run clear when pierced with fork or meat thermometer inserted into thickest portion of thigh registers 180*. Remove from oven; let stand 10 minutes

Meanwhile, spray large nonstick skillet with nonstick cooking spray; heat. Add mushrooms, cook over med. high heat, stirring frequently, 5 minutes, until mushrooms are tender. Remove mushrooms from skillet; set aside.

In same skillet, combine onion and red and yellow bell peppers; cook, stirring frequently, 5 minutes, until vegetables are soften. Remove vegetables from skillet; set aside with mushrooms.

Remove and discard skin from chicken and garlic from cavity; scrape off and discard cooked basil. Carve chicken; serve with vegetable mixture. Garnish with reserved basil leaves.

Serving (3 ounce. chicken, 1 1/2 cups vegetable mixture) provides: 2-1/4 vegetables, 3 proteins Per serving: 211 calories, 7 g total at, 2 g sat fat, 76 mg cholesterol,
218 mg sodium, 11 g total carbohydrate, 2 g dietary fiber, 27 g protein, 107 mg cal










PINEAPPLE CHICKEN       > Back to Top <

3 or 4 pieces of boneless skinless chicken breast.
1 can of crushed pineapple... don't drain....
1 Cup of brown sugar.
1/3 Cup of lemon juice.
1 Tablespoon of mustard.
1 teaspoon of soy sauce.

Mix together well all ingredients except the chicken breasts. Bake the breast for 30 minutes at 325o F, and then add the mixture to completely cover them. Continue baking for another 30 minutes.





PORTOBELLO CHICKEN WITH ALFREDO PASTA       > Back to Top <

Part One:
2 large Chicken Breasts, no skin, no bone -- cut in halves
2 large Portobello Mushrooms -- sliced 1/4" thick
1/2 cup Flour
1/4 teaspoon Parsley -- dried
1/2 teaspoon Salt
1/8 teaspoon Black Pepper -- freshly ground
2 tablespoons Green Onion -- sliced thin
1/3 cup Olive Oil

Part Two:
2 cups Half and Half -- (or light cream)
6 tablespoons Butter or Margarine
4 servings Angel Hair Pasta
1 cup Parmesan Cheese -- grated
2 tablespoons Flour

Part One:
Rinse chicken, and pat dry with paper towels. Place each breast half into a heavy duty plastic bag, unsealed, and pound lightly with a heavy object (I use my rolling pin) until 1/8 inch thick. Set aside. In a medium sized bowl, mix flour, parsley, salt and pepper, and then press chicken pieces into flour mixture, pressing flour into chicken on both sides. Set aside. In a large skillet, sauté mushrooms and onion in about 2 Tablespoon olive oil, until tender, then remove from skillet and set aside. (You may have a dark
residue from the mushrooms- this is okay).

In the same skillet (don't wash or wipe out), add remaining olive oil and place chicken pieces into pan, then cook about 4 minutes on each side, over medium-high heat. Reduce heat to 'simmer' or very low, and return mushrooms and onions to skillet, smothering the chicken. Cover skillet, and turn heat off. Leave skillet on burner while you make the pasta and sauce.

Part Two:
Allow half & half and butter or margarine to stand at room temperature for 30 minutes. Meanwhile, cook pasta according to package directions, until pasta is tender, but still firm. (My preference is to use freshly made pasta, but you can also use dried fettuccine noodles if you wish). Drain pasta and set aside. In a medium saucepan, melt butter or margarine, then add half & half to pan. Stir over medium heat, until half & half becomes very warm (be careful not to scorch). Remove 1/2 cup of mixture from pan, and place into a small bowl. Using a wire whisk, add flour, and mix briskly until lump-free, then add to mixture in pan, using wire whisk, and heat until mixture thickens slightly. Continue to cook, stirring constantly, and add 2/3 of Parmesan cheese. Continue to cook and stir, as mixture continues to thicken, and cheese melts into sauce. Once sauce is as thick as you desire, remove from heat.

To serve:
Place one cooked chicken breast, smothered in mushrooms & onions, and one
serving of pasta onto each dinner plate. Now, ladle Alfredo sauce onto pasta, and also onto chicken if desired. Serve immediately with a fresh garden salad. Remaining Parmesan cheese can be sprinkled onto chicken, pasta or salad as desired.








POULTRY MAGIC        > Back to Top <
Chef Paul Prudhomme's

This Dom DeLuise look-a-like hit it big with his magical brand of Cajun spice blends. Chef Paul developed his seasonings after years of making little batches and passing them out to customers in the restaurants where he worked. Now Magic Seasoning Blends come in several varieties and are produced in a whopping 30,000 square-foot plant by 38 employees. Fortunately it'll take only one of you in a small kitchen to make a clone of one of the most popular versions of the blend. Use it when you barbecue, roast, grill or sauté your favorite chicken, turkey, duck or Cornish game hens.

From Top Secret Recipes:

1-1/2 teaspoons salt
1/2 teaspoon paprika
1/4 teaspoon cayenne
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon rubbed sage
dash cumin

Combine all ingredients in a small bowl. Store in a covered container. Sprinkle on any poultry to taste. (http://www.topsecretrecipes.com) Makes 4 teaspoons.













RED HOT MARINATED CHICKEN SKEWERS WITH YOGURT CILANTRO SAUCE        > Back to Top <


Chicken:
2 teaspoons chili de arbol chili powder (see note)
1 teaspoon cascabel chili powder (see note)
2 tablespoons ancho chili powder (see note)
1 teaspoon cayenne pepper
1 tablespoon cumin seeds, ground, or 11/2 teaspoons ground cumin
1 tablespoon honey
1/2 cup olive oil
2 cups orange juice
8 chicken thighs, skinless and boneless, cut in half lengthwise
32 wooden skewers, soaked in water for 2 hours
Salt to taste
16 (6-inch) flour tortillas

Yogurt Cilantro Sauce:
1 cup plain low-fat yogurt, drained in a colander for 1 hour
2 tablespoons finely chopped fresh cilantro
2 cloves garlic, minced finely
1 tablespoon lime juice
Salt and freshly ground pepper

To make chicken: In a large bowl, combine chili powders, cayenne, ground cumin, honey, olive oil and orange juice. Rub this marinade into the chicken thighs. Cover the chicken and refrigerate for 4 to 6 hours or overnight.

Prepare sauce as directed below, at least 30 minutes before serving.

Prepare a charcoal or wood fire and let it burn down to embers, or preheat the broiler.

Thread each half chicken thigh onto 2 parallel skewers to keep the meat flat on the grill. Season with salt. Grill for about 4 minutes on each side, or until cooked completely. Grill each tortilla for 1 minute on each side.

Serve skewers on a platter with the Yogurt Cilantro Sauce (recipe follows) and folded grilled tortillas. The chicken may be made ahead and reheated on the grill.

To make sauce: In a medium bowl, combine yogurt, cilantro, garlic and lime juice; season with salt and pepper to taste. Makes 8 servings

Note: You can substitute equivalent amounts of any very good quality chili powder if varieties named above are not available.









REUBEN CHICKEN        > Back to Top <

4 boneless skinless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon pepper
1 can (8 ounce.) sauerkraut (well drained)
4 thin corned beef slices
4 slices Swiss cheese
1 cup Thousand Island dressing

Preheat oven to 325o F. Place chicken in a single layer in greased baking pan. Sprinkle with salt and pepper. Press excess liquid from sauerkraut; spoon over chicken. Arrange corned beef and cheese slices over sauerkraut. Pour dressing evenly over top. Cover pan with aluminum foil. Bake 1-1/2 hours or until chicken is tender.






ROAST CHICKEN WITH LEMON AND ROSEMARY       > Back to Top <
Makes 6 servings

1 lemon
1 whole roasting chicken, giblets removed (about 51/2 pounds)
Salt, freshly ground pepper
3 large cloves garlic, halved
3 sprigs fresh parsley
2-1/2 teaspoons dried rosemary leaves (divided)
1 tablespoon vegetable oil
3 tablespoons olive oil
1/2 cup chicken broth (divided)
1/3 cup dry white wine
3 tablespoons unsalted butter
Chopped fresh parsley

Heat oven to 375o F.

Remove peel from lemon with vegetable peeler; cut into thin strips. Squeeze juice from lemon; reserve juice. Sprinkle cavity of chicken with salt and pepper to taste. Put lemon pulps, garlic, half of the lemon strips, parsley sprigs and 1 teaspoon of the rosemary into cavity of chicken.

Gently separate skin from breast and thigh meat of chicken by slipping your fingers between skin and meat. Put remaining lemon strips and remaining 11/2 teaspoons of the rosemary between skin and meat.

Brush vegetable oil over bottom of heavy roasting pan. Put chicken in pan; brush generously on all sides with olive oil. Sprinkle with pepper. Roast chicken, basting occasionally with pan juices and1/4cup of the chicken broth, until temperature in thigh registers 180o F and juices run clear, 1-1/4 to 1-1/2 hours.

Remove from oven; let rest on platter, loosely tented with foil, 10 minutes.

Remove fat from pan juices. Put roasting pan over medium heat; stir in remaining 1/4 cup chicken broth and wine. Simmer, scraping up browned bits from bottom of pan until liquid reduces to about 1/2 cup. Stir in 3 tablespoons of the reserved lemon juice. Vigorously whisk in butter. Taste; adjust seasonings. Stir in chopped parsley.

Carve chicken; serve with sauce.






ROAST CHICKEN WITH OLIVE AND VANILLA SAUCE       > Back to Top <

1/2 cup kosher salt (or 1/4 cup regular salt), plus more to taste
1/4 cup sugar
1 (3-pound) chicken
1 head garlic, cut in half
5 sprigs thyme
4 tablespoons butter, divided use
2 tablespoons extra-virgin olive oil
Freshly ground black pepper
3 vanilla beans
1 cup pitted black olives, such as Kalamata or Nioise, finely chopped or pureed
1 teaspoon cumin
1 teaspoon cardamom
1 teaspoon coriander
1/2 cup any stock, or a little more
1 cup plain yogurt
1/2 cup mint leaves

Combine kosher salt and sugar in large container with 4 cups cold water and stir to dissolve. Add chicken and soak for 1 to 2 hours at room temperature (if weather is hot, refrigerate).

Preheat oven to 450o F. Drain chicken and pat dry. Put garlic, thyme and 2 tablespoons butter in chicken's cavity, season bird with salt and pepper, and truss it.

Combine remaining 2 tablespoons butter with oil in large ovenproof skillet or roasting pan and turn heat to medium-high. When butter melts, brown chicken on both sides, coloring one leg and half the breast at a time; move chicken occasionally to prevent sticking, and regulate heat so skin browns but does not burn -- it will take about 5 minutes per side. Split 1 vanilla bean; scrape out seeds and spread them on chicken's breast, and insert pod into cavity. Put chicken on its back and put pan in oven.

Roast 35-45 minutes, basting occasionally with pan juices, until bird is nicely browned and instant-read thermometer inserted into its thigh reads 155o F.

Meanwhile, to make olive sauce, combine olives, cumin, cardamom, coriander and stock in small saucepan. Split remaining 2 vanilla beans and add them; bring to boil, turn off heat and keep warm; if sauce becomes too thick, thin with a little more stock. Just before serving, season to taste.

To make yogurt sauce, combine yogurt and mint in blender; purée. Season with salt and pepper.

When chicken is done, remove from oven, let rest for a couple of minutes, and carve; serve with the two sauces.







ROAST CHICKEN WITH VEGETABLES       > Back to Top <
Makes 4 servings

1 whole kosher or roasting chicken, giblets removed (about 31/2 pounds)
1 teaspoon dried tarragon (divided)
1/2 teaspoon dried thyme leaves (divided)
Freshly ground pepper
3 tablespoons olive oil
1 cup chicken broth or water
1 bay leaf
12 Brussels sprouts, trimmed, an "X" cut into root ends
3 carrots, peeled, cut into 11/2-inch pieces
8 new red potatoes, peeled, halved
Salt

Heat oven to 450o F. Sprinkle1/2teaspoon of the tarragon,1/4teaspoon of the thyme and pepper to taste into cavity of chicken. Truss chicken tightly with string, if desired. Rub oil over chicken; sprinkle with remaining1/2teaspoon tarragon,1/4teaspoon thyme and pepper to taste.

Place chicken, breast side up, on rack in roasting pan. Roast 30 minutes. Lower oven temperature to 325o F; baste chicken with broth. Roast an additional 30 minutes or until an instant-read thermometer inserted into thickest part of thigh reads 180o F. Remove chicken to cutting board. Cover loosely with foil; let rest 10-15 minutes before carving.

Remove fat from pan drippings by tilting pan and discarding fat with spoon. Or, pour pan drippings into fat separator.

Meanwhile, heat large pot of salted water to boil; add bay leaf. Add Brussels sprouts, carrots and potatoes. Cook at gentle boil, until almost tender, about 10 minutes. Transfer vegetables with slotted spoon to bowl of ice water to stop cooking. Drain vegetables; pat dry with paper towels.

Raise oven to 400o F. Place vegetables in chicken roasting pan without rack. Season with salt and pepper to taste; toss with drippings. Roast, turning once or twice, until vegetables pierce easily with tip of knife and potatoes are lightly browned, about 15 minutes.

Place chicken and vegetables on serving platter. Carve; serve with pan drippings, if desired.









ROAST CHICKEN WITH YORKSHIRE PUDDING       > Back to Top <

Although Yorkshire Pudding is usually served with beef, it also goes well with chicken.

3-1/2 pound Chicken
1/2 cup Flour
1/4 teaspoon salt
2 Eggs
1/2 cup water
1/2 cup Milk

Pre-heat the oven to 375o F. Place the chicken on a rack and bake for 1-1/2 hours. Remove the chicken to a platter. Raise the heat to 425o F. Place the pan juices in an oven-ready bowl. Allow to cool slightly. Skim the fat off the top and reserve. Place the fat in the bottoms of a six-compartment muffin pan. Place in the oven (on a cookie sheet) for 10 minutes. Meanwhile, lightly beat the eggs in a mixing bowl. Whisk in the flour, water, milk, and salt. Remove the muffin pan and place the batter 2/3's of the way up the hot muffin compartments. Return to the oven and bake 20-25 minutes or until golden brown. Serve immediately with the sliced chicken and your favorite chicken gravy. Serves 4








ROSEMARY CHICKEN AND VEGETABLES       > Back to Top <

1 (2-1/2- to 3-pound) broiler-fryer chicken, cut up and skinned
1 clove garlic , minced 1 tablespoon olive oil
4 medium red potatoes
5 medium carrots , cut crosswise into thirds
3 celery stalks , cut crosswise into 2-inch-long pieces
2 medium onions , cut into wedges
1/2 cup sugar
1 cup chicken broth
1/3 cup dry white wine
1 tablespoon snipped fresh rosemary or 1 teaspoon dried rosemary , crushed
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons cold water
1 tablespoon cornstarch Fresh rosemary (optional)

In a 4-quart Dutch oven cook garlic in hot oil for 15 seconds. Add chicken pieces. Cook about 10 minutes or until chicken is light brown, turning to brown evenly. Drain off fat. Add potatoes, carrots, celery, onions, chicken broth, wine, snipped rosemary, salt, and pepper. Bring to boiling; reduce heat. Cover and simmer for 35 minutes or until chicken is tender and no longer pink.

Transfer chicken and vegetables to a serving platter; keep warm. Measure cooking liquid; add water, if necessary, to equal 1 cup total. For sauce, stir together cold water and cornstarch; stir into reserved liquid. Return to Dutch oven. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Season to taste. Serve with chicken. If desired, garnish with rosemary. Makes 4 to 6 servings.

Nutrition facts per serving: 482 calories, 12 g total fat, 3 g saturated fat, 92 mg cholesterol, 550 mg sodium, 55 g carbohydrate, 7 g fiber, 37 g protein, 215% vitamin A, 49% vitamin C, 9% calcium, 33% iron.







RUBY GLAZED CHICKEN BREASTS       > Back to Top <

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)

For sauce, in a small saucepan combine apple juice, jelly, cornstarch, and salt. Cook and stir until mixture boils. Cook and stir 2 minutes more. Stir in marjoram.

Skin chicken, if desired. Grill chicken, bone side up, on an uncovered
grill directly over medium coals for 15 minutes. Turn chicken and brush with sauce; grill for 20 to 30 minutes more or until chicken is tender and no longer pink. Brush with additional sauce before serving. Makes 6 servings.

To grill by indirect heat: Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan. Place chicken, bone side down, on grill over drip pan. Cover and grill for 50 to 60 minutes or until chicken is tender and no longer pink, brushing occasionally with sauce during the last 20 minutes of grilling.

Nutrition facts per serving: 167 calories, 3 g total fat, 1 g saturated fat, 69 mg cholesterol, 150 mg sodium, 9 g carbohydrate, 0 g fiber, 25 g protein, 0% vitamin A, 0% vitamin C, 1% calcium, 6% iron.










SAVORY SKILLET CHICKEN & RICE       > Back to Top <

1 tablespoon butter
1 pound boneless chicken breasts, cut up
1 can (10-3/4 ounce.) Campbell's Cream of Mushroom or98% Fat Free Cream of Mushroom Soup
1 cup milk
1 tablespoon onion flakes
1/4 teaspoon dried thyme leaves, crushed
1/8 teaspoon pepper
1 can (about 16 ounce.) cut green beans, drained
2 cups uncooked Minute White Rice

HEAT butter in skillet. Add chicken and cook until browned, stirring often.
ADD soup, milk, onion, thyme and pepper. Heat to a boil. Cover and cook over low heat 5 minutes or until done.
STIR in beans and rice. Cover and remove from heat. Let stand 5 minutes Fluff with fork. Serves 4.

Store dried herbs in a cool, dark area for up to 6 months. For best flavor, crush dried herbs between your fingers.




SHORTCUT CHICKEN CORDON BLEU       > Back to Top <

1 tablespoon butter or margarine
4 boneless chicken breast halves
1 can (10 3/4 ounce.) Campbell's Cream of Chicken or 98% Fat Free Cream of Chicken Soup
2 tablespoon water
2 tablespoon Chablis or other dry white wine
1/2 cup shredded Swiss cheese
1/2 cup chopped cooked ham
4 cups hot cooked medium egg noodles

HEAT butter in skillet. Add chicken and cook until browned.
ADD soup, water, wine, cheese and ham. Heat to a boil. Cover and cook over low heat 5 minutes or until done. Serve with noodles. Serves 4.








SMOKED SAUSAGES       > Back to Top <

2 pounds lean turkey sausage
2 cups dry red wine
1 tablespoon fennel seeds
2 cups beer
1 onion, thinly sliced
2 pounds smoked turkey sausage
1/3 cup honey
1/2 cup orange juice

Pierce the lean turkey sausage casings in several places with the tines of a fork. Place in a bowl with the red wine and fennel. Let it sit in the refrigerator for at least 4-6 hours. After marinating: place the wine, fennel and sausage in a sauté pan. Bring to a boil and reduce heat to medium-high and cook until most of the wine is absorbed by the sausages, about 20-30 minutes. Remove from heat and let cool. Pierce the casings of the smoked turkey sausage in several places with the tines of a fork. Place the sausage in a sauté pan. Add the beer and
the thinly sliced onion. Bring to a boil, reduce heat to medium-high and cook until most of the beer is absorbed and the onions are very soft, approximately 20 minutes. Remove from heat and set sausages aside. Discard the onions. Turn broiler on high. Place the smoked sausage on a foil-lined broiler pan. Blend the honey and the orange juice together and brush liberally on the smoked sausages. Broil on one side until crispy, about one minute. Repeat on the other side. Remove from the heat and allow to cool. Refrigerate until 1/2 hour before serving. (allow 1/2 hour out of the fridge before serving to get to room temperature). To serve, slice each sausage link into 3-4 thick slices. Dip in the mustard of your choice.







SOUTHWESTERN CHICKEN and VEGGIE WRAPS       > Back to Top <

2 tablespoon vegetable oil
1 pound boneless chicken breasts, cut into strips
1 medium red pepper, cut into 2" strips
1 medium green pepper, cut into 2" strips
1 small onion, sliced
1 can Campbell's Golden Mushroom Soup
1 cup water
1 cup canned black beans, rinsed and drained (optional)
1 cup uncooked Minute White Rice
8 flour tortillas (8")

HEAT 1 tablespoon oil in skillet. Add chicken and cook until browned, stirring often.
ADD remaining oil. Add peppers and onions and cook until tender-crisp.
ADD soup, water and beans. Heat to a boil. Stir in rice. Cover and remove from heat.
Let stand 5 minutes
SPOON about 3/4 cup chicken mixture down center of each tortilla. Fold tortilla around filling. Serves 4.









SOUTHWESTERN CHICKEN ROULADE       > Back to Top <

A roulade is usually defined as meat (or fish) that is stuffed and rolled before cooking.

4 Chicken breasts (boneless, skinless), pounded thin
12 ounces Chorizo sausage, browned and drained
2 cups Monterey Jack cheese
1-1/2 cup Masa Harina
Spray oil
Salsa (at room temperature)

Preheat the oven to 375o F. Mix the cooked chorizo and cheese. Place 1/4 of the mixture in the center of each breast. Fold in the sides and roll (like an eggroll). Lightly oil a medium casserole dish. Roll the stuffed chicken in the masa harina and place in the dish (seam side down). Spray the chicken with oil. Bake until browned (about 35 minutes). Cool slightly. Slice into 6 pieces. Fan on a plate and top with your favorite salsa. Serves 4







SPANISH SAFFRON CHICKEN       > Back to Top <

2 tablespoons olive oil
6 chicken breast halves
1 medium yellow onion, thinly sliced
1 clove garlic, finely chopped
1/2 lb fresh Mushrooms, sliced
1 cup chicken stock
2 teaspoons Paprika
1/2 teaspoons Saffron threads
1 cup Peas
1/2 cup pitted black olives
1/4 cup Milk
1 tablespoon Cornstarch
2 tablespoons Water
3 cups cooked white Rice

In a large Dutch oven, add the oil and cook the chicken over a medium heat until browned. Remove the chicken from the pan, season with pepper and set aside. Add the onion, garlic, and mushrooms and sauté until tender. Add the chicken, chicken stock, paprika, and saffron threads. Bring to a boil. Cover, reduce heat, and simmer 25 minutes until chicken is tender. Remove chicken and set aside. Add peas, olives, and milk. Cover and simmer 5 minutes. Combine cornstarch and 2 Tablespoons water; add to vegetable mixture. Bring to a boil. Reduce heat and cook, stirring constantly, until thickened and bubbly. Remove from heat. To serve, place rice on a serving platter. Arrange chicken over rice; top with vegetable mixture.







SPINACH STUFFED CHICKEN BREASTS       > Back to Top <

1/4 cup Italian salad dressing
1 teaspoon dried basil leaves
1/4 cup Parmesan cheese
1/8 teaspoon pepper
1 (10-ounce) package chopped spinach (cooked and squeezed dry)
1 cup fresh bread crumbs
4 whole boneless chicken breasts (halved)
2 Tablespoons Italian salad dressing

In a blender, process 1/4 cup salad dressing, basil, Parmesan cheese and pepper until blended. In a medium bowl, thoroughly combine dressing mixture, spinach and bread crumbs. With knife parallel to cutting board, make a deep, 3-inch-long cut in center of each chicken breast half to form pocket. Evenly stuff pockets with spinach mixture. In aluminum-foil-lined large shallow baking dish, arrange chicken, then brush with remaining 2 Tablespoons dressing. Broil, turning once, 8 minutes or until chicken is done. Makes 8 servings.







SWEET AND SOUR CHICKEN       > Back to Top <

3 pound chicken cut into strips
1 large onion cut into strips
1 large green pepper cut in to strips
1 tablespoon fresh garlic
1 tablespoon salt
1 tablespoon butter
3 jars Sweet & Sour sauce (Kraft)
3 bags large bags of Cooken bag rice
1 large carrot shredded (optional)

Make Cooken bag rice as directed, set aside where it can stay warm.

In a large pan take butter & garlic just heat Fry chicken until you see no more pink meat. Set aside, in the same pan cook onions, green peppers and carrots. Add salt until tender. If you like them crunchy that is good too. Once you cook onions & green pepper, add chicken back and add sauce. Cook for 5 more minutes. Serves about 6.







SWEET and SOUR CHICKEN 2      > Back to Top <

1 can (20 ounce.) pineapple chunks
2 tablespoon cornstarch
2 tablespoon soy sauce
2 tablespoon vegetable oil
1 pound boneless chicken breasts, cut into strips
2 medium green or red peppers, cut into 1-inch pieces
1-1/2 cups Pace Picante Sauce
4 cups hot cooked rice

DRAIN pineapple, reserving juice.
MIX cornstarch, juice and soy until smooth.
HEAT half the oil in skillet. Add chicken and cook until browned, stirring often. Remove chicken.
ADD remaining oil. Add peppers and cook until tender-crisp. Add picante sauce, pineapple and cornstarch mixture. Cook until mixture boils and thickens, stirring. Return chicken to skillet and heat through. Serve over rice. Serves 4.






TARRAGON CHICKEN KIEV       > Back to Top <

6 Tablespoons butter (no substitutions), softened, divided
1-1/2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon
4 boneless skinless chicken breast halves
Salt to taste
Pepper to taste
Ground Nutmeg to taste
1 egg
2 Tablespoons water
1/2 cup all-purpose flour
1/2 cup dry bread crumbs

Lemon Tarragon Sauce:

3 Tablespoons butter (no substitutions)
4-1/2 teaspoons all-purpose flour
1-1/2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon
2 egg yolks
1 tablespoon lemon juice

In a small bowl, combine 3 tablespoons butter and tarragon; chill. Shape tarragon butter into four 2-inch logs; freeze until firm. Flatten chicken to 1/8-inch thickness; season with salt, pepper and nutmeg. Center a butter log on each chicken breast. Roll up and tuck in ends; secure with a toothpick. In a shallow bowl, beat egg and water. Coat chicken with flour, then dip in egg mixture and roll in bread crumbs. In a skillet, cook chicken in remaining butter until golden brown. Transfer to a greased 8-inch square baking pan. Bake, uncovered, at 350 degrees for 20 minutes or until chicken juices run clear.

Meanwhile, for sauce, melt butter in a saucepan over low heat. Stir in flour and mustard until smooth. Gradually stir in broth and tarragon. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. In a bowl, combine egg yolks and lemon juice. Gradually whisk a small amount of hot mixture into yolks. Return all to the pan, stirring constantly. Cook and stir until sauce reaches 160 degrees, about 1 minute. Discard toothpicks from chicken; serve with sauce. Yield: 4 servings.








TASTY 2 STEP CHICKEN       > Back to Top <

1 tablespoon vegetable oil
4 boneless chicken breast halves
1 can (10-3/4 ounce) Cream of Mushroom or 98% Fat Free Cream of Mushroom Soup
1/2 cup water

BROWN 4 boneless chicken breast halves in 1 tablespoon hot oil.
ADD soup and water. Heat to a boil. Cover and cook over low heat 5 minutes or until done. Serves 4.
* Also great with 98% Fat Free Cream of Mushroom, Cream of Chicken Dijon and Tomato with Roasted Garlic & Herbs Soups. Or use Cream of Mushroom with Roasted Garlic or Cream of Chicken with Herbs Soups with 1/2 cup milk instead of water.







TEQUILA LIME CHICKEN RUMORED FROM APPLEBEES        > Back to Top <

Marinade
1 cup water
1/3 cup teriyaki sauce
2 tablespoons lime juice
2 teaspoons minced garlic
1 teaspoon mesquite liquid smoke flavoring
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon tequila

4 chicken breast fillets

Mexi-Ranch Dressing
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon milk
2 teaspoons minced tomato
1-1/2 teaspoons white vinegar
1 teaspoon minced canned jalapeno slices (nacho slices)
1 teaspoon minced onion
1/4 teaspoon dried parsley
1/4 teaspoon Tabasco pepper sauce
1/8 teaspoon salt
1/8 teaspoon dried dill weed
1/8 teaspoon paprika
1/8 teaspoon cayenne pepper
1/8 teaspoon cumin
1/8 teaspoon chili powder
dash garlic powder
dash ground black pepper

1 cup shredded cheddar/Monterey jack cheese blend
2 cups crumbled corn chips

Prepare marinade by combining marinade ingredients in a medium bowl. Add the chicken to the bowl, cover and chill for no more than 4 hours. Make the Mexi-ranch dressing by combining all of the ingredients in a medium bowl. Mix well until smooth, then cover dressing and chill it until needed. When you are ready to prepare the entree, preheat the oven to high broil. Also, preheat your barbecue or indoor grill to high heat. When the grill is hot cook the marinated chicken breasts for 3 to 5 minutes per side, or until they're done. Arrange the cooked chicken in a baking pan. Spread a layer of Mexi-ranch dressing over each piece of chicken (you'll have plenty left over), followed by 1/4 cup of the shredded cheese blend. Broil the chicken for 2 to 3 minutes, or just until the cheese has melted. Spread a bed of 1/2 cup of the tortilla strips or crumbled corn chips on each of four plates. Slide a chicken breast onto the chips on each plate and serve with your choice of rice, and pico de gallo, or salsa. Yield: 4 Servings

 

 

 

TORTILLA CRUSTED CHICKEN WITH SALSA       > Back to Top <

For the marinade:
3/4 cup Jose Cuervo tequila
1/2 cup fresh lime juice
1 tablespoon honey
1/2 cup grated lime zest
1/2 cup fresh cilantro leaves, minced
1/4 cup corn oil
1 tablespoon dried tarragon
1 tablespoon minced garlic
1/4 cup Cholula hot sauce
Salt to taste

For crust:
2 cups all-purpose flour
1 teaspoon seasoned salt or to taste
3 large eggs
1/2 cup club soda
1 tablespoon Cholula hot sauce
1 teaspoon seasoned salt
4 cups lightly salted corn tortilla chip crumbs (that have been crushed in a plastic bag or in a food processor)

For chicken:
8 boneless, skinless chicken breast halves

For salsa:
4 cups cooked fresh or frozen corn kernels
1 cup finely diced pineapple (if using canned, choose pineapple in unsweetened juice)
3/4 cup finely diced purple onion
1/2 cup finely diced red bell pepper
1/4 cup finely diced poblano or green bell pepper
1/3 cup finely chopped fresh cilantro leaves
2 teaspoons finely minced fresh garlic
1/4 cup Jose Cuervo tequila
1 tablespoon Cholula hot sauce
Reserved reduced marinade

To prepare marinade, combine all marinade ingredients. Use mixture to marinate chicken breasts for at least 2 hours in the refrigerator. Then proceed with recipe.

Put remaining marinade in a non-reactive sauce pot and cook over medium heat until reduced by half and thickened until syrupy. Reserve.

To prepare crust, remove chicken breasts from marinade. Add seasoned salt to flour. Dredge chicken in flour. Shake off most, leaving a very light but even coating.

Whisk together eggs, club soda, Cholula hot sauce and seasoned salt. Dip each chicken breast into egg wash to coat. Then shake off excess. Coat each evenly with tortilla chip crumbs. Sauté each chicken breast in 2 tablespoons corn or other vegetable oil until cooked through and golden in color.

To prepare salsa, combine all salsa ingredients, including reduced marinade. Gently mix.

For final preparation, place each chicken breast on a serving plate and top with 1/2 cup salsa. If desired, garnish with cilantro leaves.










TREASURE ISLAND CHICKEN       > Back to Top <

4 whole chicken breasts
1/2 stick of butter (or margarine)
3 Tablespoon plain flour
3 Tablespoon sugar
1/2 teaspoon salt (optional)
1/2 teaspoon cinnamon
1/8 teaspoon ginger
1-1/2 cups orange juice

Place the 4 chicken breasts skin side up in a greased shallow "stove to table" baking dish (such as Corning Ware). Brush with melted butter (or margarine). Bake in a preheated 375o F oven for 30 minutes. Meanwhile, melt 1/2 stick of butter (or margarine). Combine the flour, sugar, salt, cinnamon and ginger in a small bowl, mix, and add to butter. Stirring constantly, add the orange juice. Cook slowly until thick and smooth. Pour over chicken and bake 40 minutes longer. YIELD: 4 Servings






UNFRIED CHICKEN       > Back to Top <

3/4 cup corn flakes -- finely crushed
1/2 teaspoon garlic powder
1/8 teaspoon ground black pepper
1/8 teaspoon ground red pepper
4 skinless boneless chicken breast halves
1/4 cup low fat chicken broth

Mix corn flakes, garlic powder, black pepper, and red pepper. Set aside.

Dip chicken into broth. Coat with corn flake mixture.

Place chicken on baking sheet. Bake at 400o F. for 20 minutes or until chicken is no longer pink. Yield: 4 servings.







YOGURT CHICKEN WITH BLACKENED ONIONS       > Back to Top <

8 chicken thighs, (about 2-1/2 pounds)
1-1/2 cups plain yogurt
1 cup onions, chopped into 1/8-inch dice

Remove any excess fat from the chicken. Put the chicken in a medium nonmetallic bowl with the yogurt and diced onions. Add 1/2 teaspoon salt and mix well. Cover and refrigerate overnight.

Preheat oven to 350o F. Place the chicken pieces in a metal baking pan, making sure the pieces are separated and well covered with yogurt and onions. Bake for 40 minutes. Then broil the chicken, with the pan set at the greatest distance from heat, until onions are somewhat blackened. Be careful not to let them burn completely. This will take 4 to 5 minutes. Sprinkle with 1/2 teaspoon salt. Yield: 4 servings.


SHALOM FROM SPIKE & JAMIE