1 lb. chicken boned breast
2 tbsp. cornstarch
1/2 tsp. ground ginger
1/4 tsp. garlic powder
1 tsp. sugar
4 oz. bamboo shoots
3 tbsp. soy sauce
1/2 tsp. salt
2 tbsp. butter
2 tbsp. soy sauce
1/4 c. apple juice
1/4 c. apple juice
Combine, cornstarch, ginger, garlic, sugar and salt. Roll chicken in mixture. Brown chicken in butter and combine 2 tablespoons soy sauce, one half cup water and one quarter cup apple juice. Pour liquid over browned chicken. Cover and simmer 20 minutes or until fork tender. Stir once, add bamboo shoots. Combine one quarter cup water, one quarter cup apple juice and 3 tablespoons soy sauce with corn starch mix. Left over, add to chicken stir until thick. Serve hot garnished with French fried walnuts. Make by heating one half cup or more walnuts in boiling water five minutes. Remove skins, dry and fry until brown.
POTTED CHICKEN WITH PEPPERS AND MUSHROOMS
4 chicken breasts
3 green peppers
2 (3 oz.) cans mushrooms
1 lg. onion
4 potatoes
1 tsp. salt
1/2 tsp. pepper
1 1/2 tsp. paprika
Oil for browning
1 c. water
Brown chicken and remove from pot; brown peppers sliced and remove from pot. Brown onions and mushrooms together; add peppers and chicken, plus seasoning and water. Cover and cook on slow flame after first boil, for 2 hours. Remove chicken, should be soft. Add peeled potatoes in large chunks and cook for additional 15 to 20 minutes until done in gravy.
3 green peppers
2 (3 oz.) cans mushrooms
1 lg. onion
4 potatoes
1 tsp. salt
1/2 tsp. pepper
1 1/2 tsp. paprika
Oil for browning
1 c. water
Brown chicken and remove from pot; brown peppers sliced and remove from pot. Brown onions and mushrooms together; add peppers and chicken, plus seasoning and water. Cover and cook on slow flame after first boil, for 2 hours. Remove chicken, should be soft. Add peeled potatoes in large chunks and cook for additional 15 to 20 minutes until done in gravy.
SUNDAY DINNER CHICKEN
8 chicken breasts (boneless and
skinless)
1 pkg. chipped beef or 1 jar smoked
chipped beef
1 can undiluted cream of chicken soup
1/2 pt. sour cream
(if desired - wrap each piece of
chicken with 1 piece of bacon)
Cover bottom of flat, greased baking dish (8x12) with chipped beef. Arrange chicken on top of beef. Mix soup and sour cream. Pour over chicken. Bake at 275 degrees for 3 hours uncovered. Serves 8. Put into oven when you leave for Sunday School and church. When you get home, cook vegetables, prepare salad and dinner is on the table in 20 minutes.
skinless)
1 pkg. chipped beef or 1 jar smoked
chipped beef
1 can undiluted cream of chicken soup
1/2 pt. sour cream
(if desired - wrap each piece of
chicken with 1 piece of bacon)
Cover bottom of flat, greased baking dish (8x12) with chipped beef. Arrange chicken on top of beef. Mix soup and sour cream. Pour over chicken. Bake at 275 degrees for 3 hours uncovered. Serves 8. Put into oven when you leave for Sunday School and church. When you get home, cook vegetables, prepare salad and dinner is on the table in 20 minutes.
SKILLET BARBECUED CHICKEN
Chicken, with or without skin, bone or
boneless
2 tbsp. butter
1 tsp. curry powder
1 clove garlic, minced
1 can onion soup
2 tbsp. flour
1 1/2 c. of water
1/2 c. of ketchup
1 tbsp. honey
1 tsp. Worcestershire sauce
In large skillet melt butter with curry powder and garlic. Add chicken and brown. Remove chicken. Into drippings, stir soup and flour together. Gradually stir in remaining ingredients. Return chicken to pan. Cover and cook over low heat until chicken is done. About 1 hour. Serve with rice or noodles.
boneless
2 tbsp. butter
1 tsp. curry powder
1 clove garlic, minced
1 can onion soup
2 tbsp. flour
1 1/2 c. of water
1/2 c. of ketchup
1 tbsp. honey
1 tsp. Worcestershire sauce
In large skillet melt butter with curry powder and garlic. Add chicken and brown. Remove chicken. Into drippings, stir soup and flour together. Gradually stir in remaining ingredients. Return chicken to pan. Cover and cook over low heat until chicken is done. About 1 hour. Serve with rice or noodles.
LIGHT CAPITAL CHICKEN
2 tbsp. corn oil margarine
4 tbsp. flour
3/4 c. defatted chicken stock
1/2 c. skim milk
1 tbsp. canola oil
3 whole chicken breasts, boned,
skinned, split, about 1 1/2 lbs.
total
8 oz. fresh mushrooms, sliced, about
3 cups
1 c. each, dry white wine, water
1/2 c. 2% milk
3/4 tsp. salt
1/4 tsp. dried tarragon leaves,
crushed
Dash garlic powder
1/4 tsp. freshly ground black pepper
2 tbsp. each, chopped green onions,
fresh parsley
Heat oven to 350 degrees. Melt 1 tablespoon of the margarine in medium saucepan. Add 3 tablespoons of flour and stir over medium heat for 1 minute; do not brown. Add chicken stock and skim milk. Using a wire whisk, stir the mixture over medium heat until it comes to a boil. Continue to cook 1 minute more; set aside. Melt remaining 1 tablespoon margarine in a large skillet along with canola oil. Add chicken and cook over medium heat until brown on both sides, about 5 minutes. Remove chicken and place in baking dish sprayed with non-stick vegetable coating. Cook mushrooms in same skillet 5 minutes. Stir in remaining 1 tablespoon flour, the sauce, and the wine and water. Simmer, stirring, until thickened about 10 minutes. Stir in 2% milk, salt, tarragon, garlic powder and pepper. Pour over chicken and bake, uncovered until hot (45 minutes). Sprinkle with green onions and parsley; bake 5 minutes.
4 tbsp. flour
3/4 c. defatted chicken stock
1/2 c. skim milk
1 tbsp. canola oil
3 whole chicken breasts, boned,
skinned, split, about 1 1/2 lbs.
total
8 oz. fresh mushrooms, sliced, about
3 cups
1 c. each, dry white wine, water
1/2 c. 2% milk
3/4 tsp. salt
1/4 tsp. dried tarragon leaves,
crushed
Dash garlic powder
1/4 tsp. freshly ground black pepper
2 tbsp. each, chopped green onions,
fresh parsley
Heat oven to 350 degrees. Melt 1 tablespoon of the margarine in medium saucepan. Add 3 tablespoons of flour and stir over medium heat for 1 minute; do not brown. Add chicken stock and skim milk. Using a wire whisk, stir the mixture over medium heat until it comes to a boil. Continue to cook 1 minute more; set aside. Melt remaining 1 tablespoon margarine in a large skillet along with canola oil. Add chicken and cook over medium heat until brown on both sides, about 5 minutes. Remove chicken and place in baking dish sprayed with non-stick vegetable coating. Cook mushrooms in same skillet 5 minutes. Stir in remaining 1 tablespoon flour, the sauce, and the wine and water. Simmer, stirring, until thickened about 10 minutes. Stir in 2% milk, salt, tarragon, garlic powder and pepper. Pour over chicken and bake, uncovered until hot (45 minutes). Sprinkle with green onions and parsley; bake 5 minutes.
CHICKEN OF PUERTO RICO
1-3 lb. chicken pieces
1 tbsp. salt
1 bay leaf
1 c. olive oil
4 tbsp. butter
1/2 lb. sliced onions
1/2 c. vinegar
Rub chicken with salt and pepper. Brown in olive oil. Arrange onions over chicken. Add butter, bay leaf and vinegar. Cover and cook until done over low heat.
1 tbsp. salt
1 bay leaf
1 c. olive oil
4 tbsp. butter
1/2 lb. sliced onions
1/2 c. vinegar
Rub chicken with salt and pepper. Brown in olive oil. Arrange onions over chicken. Add butter, bay leaf and vinegar. Cover and cook until done over low heat.
PECAN CHICKEN WITH DIJON MUSTARD
Chicken cutlets
Dijon mustard
Pecans crushed
Bread crumbs
Butter
Light cream
2 chicken bouillon cubes
Whip butter and Dijon mustard (3 to 1 Dijon to butter). Combine pecans and bread crumbs (50-50). Dip chicken in Dijon and butter mixture. Then coat with pecan/crumb mixture (pat down well). Bake at 325 degrees for 30 minutes in buttered dish. --CREAM SAUCE:--
1/8 c. flour
2 tbsp. butter
1 c. light cream
2 bouillon cubes
1 tsp. Dijon mustard
Melt butter. Add flour, then cream. Stir constantly over medium heat until sauce thickens. Add bouillon cubes. Stir until melted. Add 1 teaspoon Dijon mustard. (If sauce should get too thick, add more cream and Dijon to taste.)
Dijon mustard
Pecans crushed
Bread crumbs
Butter
Light cream
2 chicken bouillon cubes
Whip butter and Dijon mustard (3 to 1 Dijon to butter). Combine pecans and bread crumbs (50-50). Dip chicken in Dijon and butter mixture. Then coat with pecan/crumb mixture (pat down well). Bake at 325 degrees for 30 minutes in buttered dish. --CREAM SAUCE:--
1/8 c. flour
2 tbsp. butter
1 c. light cream
2 bouillon cubes
1 tsp. Dijon mustard
Melt butter. Add flour, then cream. Stir constantly over medium heat until sauce thickens. Add bouillon cubes. Stir until melted. Add 1 teaspoon Dijon mustard. (If sauce should get too thick, add more cream and Dijon to taste.)
GINGER PEACHY CHICKEN
2 lg. chicken breasts, split
1 (18 oz.) can peach halves
2 tsp. honey
2 tbsp. peach juice
1/2 tsp. garlic salt
1/2 tsp. ground ginger
Put chicken in baking dish and arrange peach halves in between. Drizzle peach juice and honey over the top. Sprinkle with garlic salt and ginger. Bake at 325 degrees until done. Serves 3-4 persons.
1 (18 oz.) can peach halves
2 tsp. honey
2 tbsp. peach juice
1/2 tsp. garlic salt
1/2 tsp. ground ginger
Put chicken in baking dish and arrange peach halves in between. Drizzle peach juice and honey over the top. Sprinkle with garlic salt and ginger. Bake at 325 degrees until done. Serves 3-4 persons.
CHICKEN DELIGHT
15-20 cut up chicken pieces
1 can cream of chicken soup
1 can cream of celery soup
1 green bell pepper
1 red or yellow pepper
1 can water
Wash chicken. Season with pepper and your favorite seasoning salt. (I like McCormick's.) Refrigerate chicken overnight allowing seasonings to soak throughout. Cut up peppers into slices and set aside. Mix soups and water in bowl. Add peppers and pour over chicken. Bake at 350 degrees for about 1 hour and 15 minutes. NOTE: The broth from this dish may be used as gravy for dressing.
1 can cream of chicken soup
1 can cream of celery soup
1 green bell pepper
1 red or yellow pepper
1 can water
Wash chicken. Season with pepper and your favorite seasoning salt. (I like McCormick's.) Refrigerate chicken overnight allowing seasonings to soak throughout. Cut up peppers into slices and set aside. Mix soups and water in bowl. Add peppers and pour over chicken. Bake at 350 degrees for about 1 hour and 15 minutes. NOTE: The broth from this dish may be used as gravy for dressing.
ORIENTAL CHICKEN TENDERSCURRIED PEANUT CHICKEN
1 c. soy sauce
1/3 c. sugar
4 tsp. vegetable oil
1 1/2 tsp. ground ginger
1 tsp. five spice powder
2 bunches green onion
16 chicken tenders (approx. 2 lbs.)
Blend soy sauce, sugar, oil, ginger and five spice powder in a large bowl until the sugar dissolves. Stir in green onions. Add chicken tenders to marinade. Turn to coat. Cover chicken and refrigerate overnight. Preheat oven to 350 degrees. Drain chicken RESERVING MARINADE. Arrange chicken in dish and bake until brown and tender, while basting occasionally with marinade.
4 halves skinned & boned chicken
breasts
2 c. half & half
1 1/2 c. mayonnaise
3 tbsp. mango chutney
2 tbsp. dry sherry
1 tbsp. sherry vinegar
2 tbsp. plus 1 tsp. curry powder
1 tsp. turmeric
2 c. finely chopped salted roasted
peanuts
Preheat oven to 350 degrees. Place chicken breasts in a shallow baking dish just large enough to hold them. Pour half and half over them and bake for 30 minutes. Let cool and cut in 1 inch cubes. Process mayonnaise, chutney, sherry, vinegar, curry powder and turmeric in a blender or food processor. Dip chicken pieces into the curry mayonnaise and roll in the chopped nuts. Refrigerate 30 minutes. Arrange on a serving plate with fancy toothpicks.
1/3 c. sugar
4 tsp. vegetable oil
1 1/2 tsp. ground ginger
1 tsp. five spice powder
2 bunches green onion
16 chicken tenders (approx. 2 lbs.)
Blend soy sauce, sugar, oil, ginger and five spice powder in a large bowl until the sugar dissolves. Stir in green onions. Add chicken tenders to marinade. Turn to coat. Cover chicken and refrigerate overnight. Preheat oven to 350 degrees. Drain chicken RESERVING MARINADE. Arrange chicken in dish and bake until brown and tender, while basting occasionally with marinade.
4 halves skinned & boned chicken
breasts
2 c. half & half
1 1/2 c. mayonnaise
3 tbsp. mango chutney
2 tbsp. dry sherry
1 tbsp. sherry vinegar
2 tbsp. plus 1 tsp. curry powder
1 tsp. turmeric
2 c. finely chopped salted roasted
peanuts
Preheat oven to 350 degrees. Place chicken breasts in a shallow baking dish just large enough to hold them. Pour half and half over them and bake for 30 minutes. Let cool and cut in 1 inch cubes. Process mayonnaise, chutney, sherry, vinegar, curry powder and turmeric in a blender or food processor. Dip chicken pieces into the curry mayonnaise and roll in the chopped nuts. Refrigerate 30 minutes. Arrange on a serving plate with fancy toothpicks.
What Is Organic Chicken?
We all know about organic fruit and vegetables but did you know that you can now buy organic chicken?
People must have heard about the nasty conditions which broiler chickens - which are bred for their meat - are raised in? These chickens have no more floor space than a sheet of A4 paper. Chickens are over-fed to reach slaughter weight in six weeks, when it would normally take four months.
Modem intensive systems of poultry production have produced cheap meat for the consumer - but at a price. Inside the intensive chicken houses, which are appearing in increasing numbers in the countryside, up to 40,000 birds are crammed, at 2 birds to the square foot, into a single windowless building, with almost continuous low levels of artificial light, they are then given drugs to speed up their rate of growth. Keeping so many animals packed together in such a stressful environment can only contribute to their rates of infection. It seems logical that the Chinese flu infections that we were seeing transmitted to humans comes from this same intensive farming. It isnt necessary to produce food in this way.
Organic farmers do a number of things to ensure that chickens are reared as naturally as possible. For starters, antibiotic growth promoters cannot be used but sick organic birds must be treated with appropriate veterinary medicine, so they can be given antibiotics if theyre very poorly. But they cannot be given drugs on a regular and routine basis, something that almost all non-organic poultry have to endure. Organic poultry is reared on a specially formulated feed containing only cereals, vegetable protein, a small amount of fish meal, and a vitamin/mineral supplement. These chickens are often guaranteed to be fed on feed which is free from genetically modified feedstuffs (GMOs). To be fully organic, chickens must be fed a diet containing grain which has been grown organically, without artificial fertilisers or sprays. Such feed is expensive, and therefore organic chicken is more expensive as well.
Also, on Soil Association registered farms, the number of chickens housed in a single shed is restricted to 1,000. A non-organic intensive chicken farm may have as many as 40,000 in the same shed. Organic birds are kept free-range, having continuous daytime access to clean pasture, except in adverse weather. Non-organic birds are almost always locked up night and day.
In addition, the Soil Association insists on full and clear labeling of processed chicken products. They are able to trace back to the farm all ingredients used in any Soil Association chicken products. Their organic certification standards state that food must undergo as little processing as is practical.
Organic standards are legally binding. All organic businesses must be licensed by law, and are fully inspected at least once a year. So if you want to see for yourself how organic animals are reared, why not visit an organic farm?
People must have heard about the nasty conditions which broiler chickens - which are bred for their meat - are raised in? These chickens have no more floor space than a sheet of A4 paper. Chickens are over-fed to reach slaughter weight in six weeks, when it would normally take four months.
Modem intensive systems of poultry production have produced cheap meat for the consumer - but at a price. Inside the intensive chicken houses, which are appearing in increasing numbers in the countryside, up to 40,000 birds are crammed, at 2 birds to the square foot, into a single windowless building, with almost continuous low levels of artificial light, they are then given drugs to speed up their rate of growth. Keeping so many animals packed together in such a stressful environment can only contribute to their rates of infection. It seems logical that the Chinese flu infections that we were seeing transmitted to humans comes from this same intensive farming. It isnt necessary to produce food in this way.
Organic farmers do a number of things to ensure that chickens are reared as naturally as possible. For starters, antibiotic growth promoters cannot be used but sick organic birds must be treated with appropriate veterinary medicine, so they can be given antibiotics if theyre very poorly. But they cannot be given drugs on a regular and routine basis, something that almost all non-organic poultry have to endure. Organic poultry is reared on a specially formulated feed containing only cereals, vegetable protein, a small amount of fish meal, and a vitamin/mineral supplement. These chickens are often guaranteed to be fed on feed which is free from genetically modified feedstuffs (GMOs). To be fully organic, chickens must be fed a diet containing grain which has been grown organically, without artificial fertilisers or sprays. Such feed is expensive, and therefore organic chicken is more expensive as well.
Also, on Soil Association registered farms, the number of chickens housed in a single shed is restricted to 1,000. A non-organic intensive chicken farm may have as many as 40,000 in the same shed. Organic birds are kept free-range, having continuous daytime access to clean pasture, except in adverse weather. Non-organic birds are almost always locked up night and day.
In addition, the Soil Association insists on full and clear labeling of processed chicken products. They are able to trace back to the farm all ingredients used in any Soil Association chicken products. Their organic certification standards state that food must undergo as little processing as is practical.
Organic standards are legally binding. All organic businesses must be licensed by law, and are fully inspected at least once a year. So if you want to see for yourself how organic animals are reared, why not visit an organic farm?
Healthy Low Fat Chicken Recipe | Andy's Famous Chicken
Anyone concerned with getting fit, staying fit, or fitness in general is usually looking for ways to eat more healthfully. Chicken breasts are one of the most diet friendly lean protein sources you can find and they do taste pretty good. Lean protein sources are extremely important for all fitness enthusiasts. Lean protein builds muscle and helps to burn fat. Here's a low fat healthy chicken recipe that you can vary to suit your mood.
Andy's Famous Chicken
3lbs. package of boneless, skinless chicken breasts - still frozen
1 12oz. bottle of fat free salad dressing or Lawry's marinade
1 11 x 14 baking pan
Preheat oven to 400 degrees. Place frozen chicken breasts in the baking pan. Pour dressing or marinade over frozen chicken. Bake chicken at 400 degrees for about 1 to 1 1/2 hours or until chicken is lightly browned on top.
That's it! That's the whole healthy low fat chicken recipe. This chicken recipe is dead easy and especially wonderful when you want a nice dinner but you have piles of chores left to do and don't want to be chained to the stove all evening. Serve Andy's Famous Chicken with side dishes such as steamed veggies and brown rice or other whole grains and you have a fast, healthy meal that actually tastes good.
This healthy low fat chicken recipe is particularly good with fat free Italian dressing. Any fat free or low fat salad dressing may be used to maximize the flavor variations that are possible with this dish. Another good choice would be any flavor Lawry's marinade since that brand tends to be lower in fat and calories.
For those folks who are not quite so fitness oriented, regular botled dressing can be used and the resulting dish will be just as tasty. Another easy way to go would be canned or bottled curry sauce. It makes a great spicy dish. Andy's Famous Chicken is a great recipe for week night dinners and would also be nice enough to serve company.
Andy's Famous Chicken
3lbs. package of boneless, skinless chicken breasts - still frozen
1 12oz. bottle of fat free salad dressing or Lawry's marinade
1 11 x 14 baking pan
Preheat oven to 400 degrees. Place frozen chicken breasts in the baking pan. Pour dressing or marinade over frozen chicken. Bake chicken at 400 degrees for about 1 to 1 1/2 hours or until chicken is lightly browned on top.
That's it! That's the whole healthy low fat chicken recipe. This chicken recipe is dead easy and especially wonderful when you want a nice dinner but you have piles of chores left to do and don't want to be chained to the stove all evening. Serve Andy's Famous Chicken with side dishes such as steamed veggies and brown rice or other whole grains and you have a fast, healthy meal that actually tastes good.
This healthy low fat chicken recipe is particularly good with fat free Italian dressing. Any fat free or low fat salad dressing may be used to maximize the flavor variations that are possible with this dish. Another good choice would be any flavor Lawry's marinade since that brand tends to be lower in fat and calories.
For those folks who are not quite so fitness oriented, regular botled dressing can be used and the resulting dish will be just as tasty. Another easy way to go would be canned or bottled curry sauce. It makes a great spicy dish. Andy's Famous Chicken is a great recipe for week night dinners and would also be nice enough to serve company.
As A Salad Or As A Chicken Salad Sandwich The Day After
What is great about either tuna or chicken salads is that there is hardly any wastage (unless of course, the cook has already messed up the salad big time). Should the preparation for these salads exceed the expected consumption, they can be recycled the next day as a sandwich.
Just throw in maybe feta or mozzarella cheese, place it on any bread of your choice, pop it in the oven and you are ready to go with a totally different dish. For your convenience, I have compiled the following must-try chicken salad sandwich recipes for all those salad left-overs.
CHICKEN SALAD SANDWICH
Ingredients
1/2 - cups cooked chicken breast, diced
1/2 - cup celery, diced
1/2 - onion, diced
1/2 - cup salad dressing (or mayonnaise)
1/2 - teaspoon oregano
1/4 - teaspoon salt
1/8 - teaspoon pepper
1 - hard-cooked egg, peeled
1 - tomato, 8 slices
4 - lettuce leaves
8 - slices of bread (your choice of bread)
Directions
You want to add the cooked chicken breast, celery, onion, salad dressing (or mayonnaise), oregano, salt, pepper, hard-cooked egg in a food processor.
Pulsate food processor about 4 times.
You want ingredients well mixed; however, only coarsely chopped.
With a tablespoon, spread chicken salad mixture on a slice of bread; add 2 tomato slices, a leaf of lettuce and top with second bread slice.
WALDORF CHICKEN SALAD SANDWICH
INGREDIENTS:
4 Kaiser rolls, cut in half
1 cup deli chicken salad
12 very thin apple slices
4 slices Cheddar cheese
PREPARATION:
Layer bottom half of each roll with salad, 3 apple slices and 1 cheese slice. Top with tops of rolls. (You can spread the kaiser rolls with a thin layered of softened butter before making the sandwiches, if you'd like.) 4 servings
CHICKEN SALAD SANDWICH RECIPE
Ingredients:
2 cups cooked diced chicken Miracle Whip Salad Dressing
1 cup chopped celery
2 tablespoons pickle relish
1/8 teaspoon dry mustard
1/2 teaspoon dill
8 slices thin white bread
Directions:
Mix together ingredients. Chill for several hours. Spread chicken mixture on bread and remove crusts. Cut into squares or triangles.
PESTO CHICKEN SALAD ON BAGELS
Ingredients:
1 cup diced cooked chicken
1 cup chopped celery
1 cup chopped tomatoes
1/2 cup finely chopped onion
1/2 cup purchased pesto
4 whole wheat -- or white bagels, split
Directions:
In large bowl, combine all ingredients except bagels; mix well. Spread chicken mixture on each bagel half.
Just throw in maybe feta or mozzarella cheese, place it on any bread of your choice, pop it in the oven and you are ready to go with a totally different dish. For your convenience, I have compiled the following must-try chicken salad sandwich recipes for all those salad left-overs.
CHICKEN SALAD SANDWICH
Ingredients
1/2 - cups cooked chicken breast, diced
1/2 - cup celery, diced
1/2 - onion, diced
1/2 - cup salad dressing (or mayonnaise)
1/2 - teaspoon oregano
1/4 - teaspoon salt
1/8 - teaspoon pepper
1 - hard-cooked egg, peeled
1 - tomato, 8 slices
4 - lettuce leaves
8 - slices of bread (your choice of bread)
Directions
You want to add the cooked chicken breast, celery, onion, salad dressing (or mayonnaise), oregano, salt, pepper, hard-cooked egg in a food processor.
Pulsate food processor about 4 times.
You want ingredients well mixed; however, only coarsely chopped.
With a tablespoon, spread chicken salad mixture on a slice of bread; add 2 tomato slices, a leaf of lettuce and top with second bread slice.
WALDORF CHICKEN SALAD SANDWICH
INGREDIENTS:
4 Kaiser rolls, cut in half
1 cup deli chicken salad
12 very thin apple slices
4 slices Cheddar cheese
PREPARATION:
Layer bottom half of each roll with salad, 3 apple slices and 1 cheese slice. Top with tops of rolls. (You can spread the kaiser rolls with a thin layered of softened butter before making the sandwiches, if you'd like.) 4 servings
CHICKEN SALAD SANDWICH RECIPE
Ingredients:
2 cups cooked diced chicken Miracle Whip Salad Dressing
1 cup chopped celery
2 tablespoons pickle relish
1/8 teaspoon dry mustard
1/2 teaspoon dill
8 slices thin white bread
Directions:
Mix together ingredients. Chill for several hours. Spread chicken mixture on bread and remove crusts. Cut into squares or triangles.
PESTO CHICKEN SALAD ON BAGELS
Ingredients:
1 cup diced cooked chicken
1 cup chopped celery
1 cup chopped tomatoes
1/2 cup finely chopped onion
1/2 cup purchased pesto
4 whole wheat -- or white bagels, split
Directions:
In large bowl, combine all ingredients except bagels; mix well. Spread chicken mixture on each bagel half.
How To Make Your Own Chicken Salad
Making a chicken salad is often perceived by many to be extremely easy; just pour in the chicken. Actually, it is not all about the chicken. Chicken salads are about the overall taste it has, together with other ingredients.
Therefore, it is highly important to take note of the other ingredients that you put in your chicken salad for it to have a delicious and savory taste.
You will need three chicken breast halves that are of large sizes. With these chicken breasts, it is important that you do not remove the bone.
You will also need a good-sized apple, which you will dice; one or two large celery stalks that you will also dice; a half cup of chopped nuts, you can use either pecans or walnuts, both are good for chicken salads; salt and pepper; and a good type of mayonnaise.
First you have to season the chicken with pepper and salt. After doing so, bake it, while placed in foil, for fifty to sixty minutes at three hundred seventy-five degrees. Once done, drain the liquid, for it will not be needed. Leave your chicken to cool down.
Once it is already cool, cut the chicken meat into small chunks. You can also tear the cooked chicken into thin strips if you do not like chunks.
You may add in more salt and pepper if you think doing so is necessary. Add the apple that you have diced, with the celery and the nuts. To attain that desired moistness, put in your mayonnaise.
And there you have it; you have just conjured your very own chicken salad. When you want to serve your self-made chicken salad to your guests already, just place an ample amount of it on a bed of lettuce leaves. Serve it with bread, hot rolls, crackers or biscuits to have a complete, delicious meal.
If you have taken note of the ingredients, you will notice that the ingredients used are not oozing with cholesterol. Chicken salads are healthy, but they will not make you bloat. They are perfect for nutritious diets, for they are most certainly filled with different nutrients.
Making a chicken salad is not difficult. However, you have to be accurate and careful in choosing the ingredients you put in it as to keep that slender body of yours. You do not feel hungry, and you also do not have to worry about getting fat. What more could you ask for?
Therefore, it is highly important to take note of the other ingredients that you put in your chicken salad for it to have a delicious and savory taste.
You will need three chicken breast halves that are of large sizes. With these chicken breasts, it is important that you do not remove the bone.
You will also need a good-sized apple, which you will dice; one or two large celery stalks that you will also dice; a half cup of chopped nuts, you can use either pecans or walnuts, both are good for chicken salads; salt and pepper; and a good type of mayonnaise.
First you have to season the chicken with pepper and salt. After doing so, bake it, while placed in foil, for fifty to sixty minutes at three hundred seventy-five degrees. Once done, drain the liquid, for it will not be needed. Leave your chicken to cool down.
Once it is already cool, cut the chicken meat into small chunks. You can also tear the cooked chicken into thin strips if you do not like chunks.
You may add in more salt and pepper if you think doing so is necessary. Add the apple that you have diced, with the celery and the nuts. To attain that desired moistness, put in your mayonnaise.
And there you have it; you have just conjured your very own chicken salad. When you want to serve your self-made chicken salad to your guests already, just place an ample amount of it on a bed of lettuce leaves. Serve it with bread, hot rolls, crackers or biscuits to have a complete, delicious meal.
If you have taken note of the ingredients, you will notice that the ingredients used are not oozing with cholesterol. Chicken salads are healthy, but they will not make you bloat. They are perfect for nutritious diets, for they are most certainly filled with different nutrients.
Making a chicken salad is not difficult. However, you have to be accurate and careful in choosing the ingredients you put in it as to keep that slender body of yours. You do not feel hungry, and you also do not have to worry about getting fat. What more could you ask for?
Secret Recipe Of The Cheesecake Factory Madeira Chicken
Secret Recipes
Here’s my secret recipe for one of my favorite places to eat, the Cheesecake Factory. Just about everything there is scrumptious but the Chicken Madeira in particular is wonderful.
I’m an advocate of entertaining at home. Save your self a lot of money by being your own chef. Surprise your family and friends with this meal the next time you have guests. It’s quick and simple.
Ingredients
1 tablespoon olive oil
4 boneless, skinless chicken breast fillets
8 asparagus spears
4 mozzarella cheese slices
Madeira Sauce
2 tablespoons olive oil
2 cups sliced fresh mushrooms
3 cups madeira wine
2 cups beef stock
1 tablespoon butter
1/4 teaspoon ground black pepper
Procedure
1. Heat up 1 tablespoon olive oil in a large skillet over medium heat. Cover each chicken breast with plastic wrap then use a mallet to flatten the chicken to about 1/4-inch thick. Sprinkle each fillet with salt and pepper.
2. Saut้ the chicken fillets for 4 to 6 minutes per side, or until the chicken has browned just a bit. Remove chicken fillets from the pan and wrap them together in foil to keep the fillets warm while you make the sauce. Don't clean the pan. You want all that cooked-on goodness to stay in the skillet to help make the sauce.
3. With the heat still on medium, add two tablespoons of oil to the skillet. Add the sliced mushrooms and saut้ for about two minutes. Add the madeira wine, beef stock, butter and pepper. Bring sauce to a boil, then reduce heat and simmer for about 20 minutes or until sauce has reduce to about 1/4 of its original volume. When the sauce is done it will have thickened and turned a dark brown color.
4. As the sauce is simmering, bring a medium saucepan filled about halfway with water to a boil. Add a little salt to the water. Toss the asparagus into the water and boil for 3 to 5 minutes, depending on the thickness of your asparagus spears. Drop the asparagus in a bowl of ice water to halt the cooking. The asparagus should be slightly tender when done, not mushy.
5. Set oven to broil. Prepare the dish by arranging the cooked chicken fillets on a baking pan. Cross two asparagus spears over each fillet, then cover each with a slice of mozzarella cheese. Broil the fillets for 3 to 4 minutes or until light brown spots begin to appear on the cheese.
6. To serve, arrange two chicken breasts on each plate, then spoon 3 or 4 tablespoons of madeira sauce over the chicken on each plate.
Makes 2 to 4 servings.
Better yet, get a full collection of great secret recipes from your favorite famous restaurants. Go to Secret Recipes for all your favorites.
Here’s my secret recipe for one of my favorite places to eat, the Cheesecake Factory. Just about everything there is scrumptious but the Chicken Madeira in particular is wonderful.
I’m an advocate of entertaining at home. Save your self a lot of money by being your own chef. Surprise your family and friends with this meal the next time you have guests. It’s quick and simple.
Ingredients
1 tablespoon olive oil
4 boneless, skinless chicken breast fillets
8 asparagus spears
4 mozzarella cheese slices
Madeira Sauce
2 tablespoons olive oil
2 cups sliced fresh mushrooms
3 cups madeira wine
2 cups beef stock
1 tablespoon butter
1/4 teaspoon ground black pepper
Procedure
1. Heat up 1 tablespoon olive oil in a large skillet over medium heat. Cover each chicken breast with plastic wrap then use a mallet to flatten the chicken to about 1/4-inch thick. Sprinkle each fillet with salt and pepper.
2. Saut้ the chicken fillets for 4 to 6 minutes per side, or until the chicken has browned just a bit. Remove chicken fillets from the pan and wrap them together in foil to keep the fillets warm while you make the sauce. Don't clean the pan. You want all that cooked-on goodness to stay in the skillet to help make the sauce.
3. With the heat still on medium, add two tablespoons of oil to the skillet. Add the sliced mushrooms and saut้ for about two minutes. Add the madeira wine, beef stock, butter and pepper. Bring sauce to a boil, then reduce heat and simmer for about 20 minutes or until sauce has reduce to about 1/4 of its original volume. When the sauce is done it will have thickened and turned a dark brown color.
4. As the sauce is simmering, bring a medium saucepan filled about halfway with water to a boil. Add a little salt to the water. Toss the asparagus into the water and boil for 3 to 5 minutes, depending on the thickness of your asparagus spears. Drop the asparagus in a bowl of ice water to halt the cooking. The asparagus should be slightly tender when done, not mushy.
5. Set oven to broil. Prepare the dish by arranging the cooked chicken fillets on a baking pan. Cross two asparagus spears over each fillet, then cover each with a slice of mozzarella cheese. Broil the fillets for 3 to 4 minutes or until light brown spots begin to appear on the cheese.
6. To serve, arrange two chicken breasts on each plate, then spoon 3 or 4 tablespoons of madeira sauce over the chicken on each plate.
Makes 2 to 4 servings.
Better yet, get a full collection of great secret recipes from your favorite famous restaurants. Go to Secret Recipes for all your favorites.
Your Chicken Recipe Could Win $100,000
A grand prize of $100,000 will be awarded to America's top chicken cook at the 47th National Chicken Cooking Contest, to be held May 4, 2007, in Birmingham, Ala.
Fifty-one contestants, one from each state and the District of Columbia, will be selected to compete. Chicken is the only required ingredient for recipe entries, and it can be prepared whole, in parts or in any combination of parts. Pre-cooked, pre-marinated and ground chicken products are also eligible.
Recipe preparation and other ingredients are left up to the imagination and creativity of the entrants. All recipes must be original, make four to eight servings and take less than three hours to prepare and cook twice. Grilling recipes are not allowed.
Contestants may submit an unlimited number of recipes. Each should be on a separate piece of paper and should include the contestant's name, full address and telephone number.
The judges, a national panel of food experts and journalists, will choose the winning recipes based on taste, appearance, simplicity and overall appeal.
The second-place finisher will be awarded $10,000; third place will win $5,000; fourth place will win $2,000; and fifth place will get $1,000. Every state finalist will win an expense-paid trip to Birmingham for the cook-off.
The contest is sponsored by the National Chicken Council and the U.S. Poultry & Egg Association. Members of the Alabama Poultry Federation will serve as local hosts.
The grand prize at the 46th National Chicken Cooking Contest, held in Charlotte, N.C., in May 2005, went to Indiana contestant Camilla Saulsbury for her Mahogany Broiled Chicken with Smoky Lime Sweet Potatoes and Cilantro Chimichurri.
Fifty-one contestants, one from each state and the District of Columbia, will be selected to compete. Chicken is the only required ingredient for recipe entries, and it can be prepared whole, in parts or in any combination of parts. Pre-cooked, pre-marinated and ground chicken products are also eligible.
Recipe preparation and other ingredients are left up to the imagination and creativity of the entrants. All recipes must be original, make four to eight servings and take less than three hours to prepare and cook twice. Grilling recipes are not allowed.
Contestants may submit an unlimited number of recipes. Each should be on a separate piece of paper and should include the contestant's name, full address and telephone number.
The judges, a national panel of food experts and journalists, will choose the winning recipes based on taste, appearance, simplicity and overall appeal.
The second-place finisher will be awarded $10,000; third place will win $5,000; fourth place will win $2,000; and fifth place will get $1,000. Every state finalist will win an expense-paid trip to Birmingham for the cook-off.
The contest is sponsored by the National Chicken Council and the U.S. Poultry & Egg Association. Members of the Alabama Poultry Federation will serve as local hosts.
The grand prize at the 46th National Chicken Cooking Contest, held in Charlotte, N.C., in May 2005, went to Indiana contestant Camilla Saulsbury for her Mahogany Broiled Chicken with Smoky Lime Sweet Potatoes and Cilantro Chimichurri.
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