Poultry Food Recipes

CHICKEN WALNUT

2009-08-30T20:08:00.000-07:00

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

2009-08-20T20:07:00.000-07:00

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.

SUNDAY DINNER CHICKEN

2009-08-10T20:06:00.000-07:00

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.

SKILLET BARBECUED CHICKEN

2009-07-30T20:05:00.000-07:00

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.

LIGHT CAPITAL CHICKEN

2009-07-26T20:04:00.001-07:00

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.

CHICKEN OF PUERTO RICO

2009-06-20T19:06:00.000-07:00

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.

PECAN CHICKEN WITH DIJON MUSTARD

2009-05-20T19:06:00.000-07:00

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.)

GINGER PEACHY CHICKEN

2009-05-02T19:05:00.001-07:00

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.

CHICKEN DELIGHT

2009-02-28T20:15:00.000-08:00

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.

ORIENTAL CHICKEN TENDERSCURRIED PEANUT CHICKEN

2009-02-20T20:13:00.000-08:00

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.

What Is Organic Chicken?

2009-02-10T20:12:00.000-08:00

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?

Healthy Low Fat Chicken Recipe | Andy's Famous Chicken

2009-01-30T20:39:00.000-08:00

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.

As A Salad Or As A Chicken Salad Sandwich The Day After

2009-01-20T20:39:00.000-08:00

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.

How To Make Your Own Chicken Salad

2009-01-19T20:12:00.001-08:00

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?

Secret Recipe Of The Cheesecake Factory Madeira Chicken

2009-01-10T20:37:00.000-08:00

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.

Your Chicken Recipe Could Win $100,000

2009-01-01T20:38:00.000-08:00

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.

Healthy Chicken Recipes

2008-12-30T18:09:00.000-08:00

People strive to find recipes that provide delicious and healthy food. Health-conscious people focus on preparing low-fat dishes that are delicious and easily prepared. Chicken is an excellent source of protein and at the same time low in fat. Using healthy chicken recipes will significantly lower the blood cholesterol, thereby improving your overall health and fitness level. People love this versatile meat, which can be prepared in various lip-smacking forms.

Be it a healthy chicken salad or any other chicken recipe, choosing the right chicken for your dish is very important .If you opt for the cheap battery-reared chicken, you will get a greasy and stringy dish with a flat taste. These chickens are fed on a high-calorie diet that gives them a lot of fat but no muscle. On the other hand, choosing an organic chicken will give you firm and full-flavored meat. Organic birds are raised on a better diet and roam free under better and more humane conditions. This chicken will obviously cost more but will give you better taste and quality.

To further decrease the level of fat, you can trim off some areas, especially on the thighs, and enjoy a healthier meal. You should never leave raw chicken at room temperature. To prevent contamination, always wash chicken with cold water. Store it in the coldest part of the refrigerator and use within two days. Similarly, cooked chicken shouldn’t be left out for more than two hours. Frozen chicken can easily sit in your freezer for one year without any harm.

A little creativity in your kitchen can whip up new low-fat and healthy chicken recipes for your entire family. If you cannot find a particular ingredient, try replacing it with some substitute and see the all-new dish prepared exclusively by you. While preparing food, follow basic safety rules and avoid accidents in your kitchen. This will ensure you safely prepare tasty meals for everyday consumption focused towards a healthy and long life.

Chicken Stock

2008-12-21T18:08:00.000-08:00

The basis of a good soup is usually a good stock. Once you know how to make a good stock, you can use it for an almost endless variety of soups. This is a recipe I use for chicken stock that's easy to make, and tastes delicious. I usually make extra, and freeze what I don't use.

1 Whole Chicken, about 3 pounds

8 cups water

2 carrots, cut into 2 inch pieces

2 stalks of celery, cut into 2 inch pieces

1 medium onion, cut into large chunks

2 cloves of garlic, crushed

2-3 sprigs of parsley

1-2 sprigs of sage

2 sprigs of rosemary

2 sprigs of thyme (please, no Simon and Garfunkel jokes)

2 tsp. salt

Cut the chicken up into pieces.

Put the chicken, and the rest of the ingredients into a large kettle, and bring to a boil.

Reduce the heat to medium low, and simmer for 3 hours.

Remove the chicken, and place in a bowl to cool.

Pour the stock through a colander lined with cheesecloth, and chill.

When the chicken has cooled enough to handle, remove the skin and the bones, and freeze or refrigerate the chicken for another use.

Skim the fat off of the stock, and refrigerate, freeze, or use immediately.

Yield: About 6 cups of stock, about 4 cups of chicken.

Don't feel constrained by the ingredients and amounts listed in this recipe. You can use other herbs for a different flavor. You could add ginger peels and lemongrass for an Asian flavor. Just let your imagination run wild.

You don't need to use a whole chicken either. You can buy the bone-in chicken breasts, and remove the bones before cooking. Then just put the bones in a plastic bag, and put them into the freezer. Then when you're ready to make the stock, just take the bones out and use them in the stock.

Once you've learned to make this chicken stock, you can use it as a basis for many different soups... chicken noodle soup, cream of chicken soup, peanut butter soup... again, just let your imagination run wild with it, and enjoy!

Weight Loss Recipe: Curried Chicken & Mango Salad

2008-12-15T20:37:00.000-08:00

Losing weight doesn't have to be boring when you focus on bright, colourful meals. What does this mean? Simply by making sure your plate reflects a range of colours, you'll naturally create more balanced and healthful menus. Not everyone has the time or the patience to count calories, but assessing the colours on your plate is something anyone can do - and it only takes an instant!

Why is colour important? Many fatty and caloric foods, such as dairy products and startchy carbs, are beige or brown. When there are too many of these drab colours on your plate, weight gain is almost certain.

That's because these beige foods often are high in calories and can leave you feeling hungry later. A cup of beige or brown beans can be over 200 calories....but a cup of red or green vegetables is under a hundred! Add fresh greens, deep purple-reds and bright yellow-orange to a meal, and water the nutrient content go up, while calories go down! Plus, you'll get more enjoyment from eating when there's a variety of colours and flavors on your plate.

Ingredients:
3/4 cup plain yogurt
1 tablespoon lime juice
1 tablespoon honey
1 teaspoon curry powder
1/8 teaspoon salt
1/8 teaspoon pepper
2 cups cooked chicken, cut into small pieces
1 cup peeled and cubed mango

Directions:
Combine first 6 ingredients in a large bowl and stir well. Add chicken and mango and toss gently to coat. Arrange dark green lettuce leaves around a serving bowl and spoon mixture into bowl.

For extra crunch, serve with a side dish of red and green bell pepper, romaine lettuce, chopped celery and cucumber.

Makes 4 Servings

Nutritional Analysis Per Serving of Curried Chicken:
Calories: 218
Total fat: 3 grams
Saturated fat: 1 gram
Cholesterol: 73 mg
Sodium: 170 mg
Carbohydrate: 17 grams
Protein: 30 grams
Dietary fiber: 1 gram

Low Carb Chicken Recipes Made Easy

2008-12-15T20:36:00.000-08:00

Do you have an interest in cooking? Or, are you interested for some of the low carb chicken recipes? If so, then you have found the right page for your need. Why? Obviously, it is for the main reason that in this article you will find two of the favorite low carb chicken recipes that you can add to your low carb chicken recipe collection. It is also interesting to know that these provided low carb chicken recipes are taken from the most trusted resources on low carb chicken recipes. So read on for your great advantage.

So here is one of the great low carb chicken recipes that will give you a sense of satisfaction before and after preparing it. Well, this low carb chicken recipe is named as Crunchy Pecan Chicken. Generally, this low carb chicken recipe is a skillet chicken recipe that has a coating of ground pecans and Parmesan cheese. This is basically composed of one cup of ground pecans, ฝ cup of grated parmesan cheese, ฝ teaspoon of garlic salt, ฝ teaspoon of dried leaf basil that is crumbled, lemon juice for dipping, 4 boneless chicken breast halves that are also pounded to make flat and even in thickness, and 2 tablespoons of olive oil.

In terms of the procedures involved in this low carb chicken recipe, all you need to do is to combine the pecans, cheese, garlic salt and basil in a huge low dish. Then put the lemon juice in another low dish; dip the chicken in juice and then coat with pecan mixture. After that, you heat oil until moderately hot, and then add the chicken. The average period for each piece of chicken to be cooked is 3 to 5 minutes on each side or until golden. As simple as that!

The other notable low carb chicken recipe is what is known as Smacking Wings. Accordingly, this low carb chicken recipe is about wings that are tangy and sweet version of Buffalo wings. This is basically composed of 16 chicken wings, ฝ cup of salad oil, ผ cup of balsamic vinegar, ผ cup of honey, 2 tablespoons of brown sugar, 2 tablespoons of cane syrup or dark corn syrup, 1 tablespoon Tabasco sauce, ฝ teaspoon of red pepper flakes, ฝ teaspoon of dried thyme, 1 teaspoon soy sauce, ผ Worcestershire sauce, ผ teaspoon cayenne, and ผ teaspoon of ground nutmeg. The directions for this low carb chicken recipe are just so simple and brief. You just need to cut off and discard the bony wing tips, and cut the remaining wings in half. Then in a large bowl combine the remaining ingredients and blend well. Marinate the wings in this mixture for one hour in the refrigerator and then grill in a medium heat for 15 to 20 minutes.

3 Easy to Cook Chicken Recipes for a Lovely Treat

2008-12-10T18:08:00.000-08:00

We all love spicy chicken; except if you are allergic or you just can't love spicy food. Being a chicken lover myself, I have collected 3 hot n' spicy recipes for you to try out in your chicken today or anytime you would like to treat yourself for a deelicious meal; they make good family specials as well! Although they have similar names, they are very different. Perhaps their origins differ.

Hot N' Spicy Chicken Recipe #1. Spicy Chicken Wings

- 1 lg. can Parmesan cheese
- 2 tbsp. oregano
- 4 tbsp. parsley
- 1 tsp. salt
- 1 tsp. pepper
- 1 stick margarine
- 4-5 lbs. chicken wings

Line cookie sheet with aluminum foil. Melt margarine in small pan. Cut up chicken wings. Discard tips. Mix all dry ingredients in bowl. Dunk chicken wings in margarine and roll in cheese mixture. Place on cookie sheet. Bake in preheated 350-degree oven for 1 hour. Serve warm.

#2. Hot Chicken Wings

Chicken wings
1/2 stick margarine
1 bottle Durkee hot sauce
2 tbsp. honey
10 shakes Tabasco
2 tsp. cayenne pepper (optional)

Deep fry wings for 20 minutes. Drain and dip and let set in sauce. Take out to dry and then serve.

#3. Hot-N-Spicy Chicken Wings

5 lbs. bag chicken wings (drumettes)
12 fl. oz. Louisiana Pre Crystal Hot Sauce
1-2 sticks butter

Fry chicken wings until golden brown and drain on paper towel. Mix hot sauce and melted butter and pour into deep pan or crock pot. Add chicken wings to sauce and heat thoroughly.

The Almighty Beer-Can Chicken

2008-11-30T18:06:00.000-08:00

A popular method of cooking chicken in recent years both in Barbeque contest as well as backyard barbeques is the beer-can chicken. Cooking a beer-can chicken couldn’t be any easier but the results are worthwhile. This is a technique that delivers a moist, succulent chicken and flavorful chicken. It’s also a bit of a showstopper and makes a lively conversation starter as well. Is it chicken in a beer can? Close but try beer can in a chicken. The beer is used to both keep the bird flavorful and moist, and the cook happy. By the time the bird is ready to eat, the chef will not be the only one with a beer belly!

Is it safe to eat chicken that has been in contact with the ink from a beer can? When the FDA was asked this question they were not sure because they have only tested the cans as a container and not as a cooking utensil. However the ink on the cans is applied at a temperature in excess of 500 degrees while the can never get hotter then 215 degrees during the cooking process. The conclusion by most is that there is nothing harmful in using the cans.

For those cooks who still worry about possible contamination, vertical stainless steel chicken roasters are available. These roasters have their own reservoir for beer, water or your choice of liquid.

1 whole chicken

2 tablespoons vegetable oil

2 tablespoons salt

1 teaspoon black pepper

3 tablespoons of your favorite dry spice rub

1 can beer

Preparing the chicken

Remove and discard neck and giblets from chicken. Rinse chicken inside and out, and pat dry with paper towels. Rub or brush the chicken lightly with oil then season inside and out with salt, pepper and dry rub.

Open a can of beer and drink half. Wait 5 minutes then drink the other half and open a second can for the chicken. Drink half of the second beer and reserve remainder of beer for the bird. Using a "church key"-style can opener, pop a few more holes in the top of the can so that the moisture will be able to escape.

With the can on a steady surface, lower the chicken onto the can. It should stand on it’s own using the legs and can as a tri-pod. Refrigerate the bird while you get your grill or smoker setup.

Preparing the grill

Whether you intend to grill or smoke the bird, the goal is indirect heat. No coals or burner directly under the chicken. Place a drip pan under where you intend the bird to sit. If you are grilling, turn the burners to medium-high on one side of your grill and place the bird on the other side.

Cooking the chicken

Continue to cook the chicken over medium-high with the grill cover on for approximately 1 1/4 – 1 1/2 hours. The chicken will be done when the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh. Remove from grill with tongs and move to cutting board. Be careful not to spill the beer when removing the can. Let the chicken rest for 5-10 minutes before carving. Toss the beer can out along with the carcass.

Only With Beer Can Chicken Taste Good

2008-11-21T18:03:00.000-08:00

Only with beer can chicken taste good – a sentiment shared by passionate beer drinkers. Gourmet meals are enjoyed by many; when one thinks of the beverages served in a high class restaurant, wine comes to mind most frequently. A diner may choose a tasty liquer such as Drambuie or whiskey to enjoy with coffee after a fine meal. It brings to mind silk dresses, tuxedos, a night at the opera. Many traditionalists would be surprised to learn that beer is now on the fine dining menu.

Despite its sporty, pub-crawl, keg party reputation, beer has been transformed into a chilled, foamy beverage served among the elite. It is becoming commonplace for hosts and hostesses to wonder what beer to serve with the meal they will serve their guests. On recent observation at a restaurant, I saw the people at the next table peruse a list of beers, not wine.

What type of beer goes with the dishes served at dinner parties and in restaurants? There are many different types of beer: lager, ale, pilsner, brown, bock, porter and stout. How do these beers pair up with food? There are so many types of food to choose from: Mexican, Chinese, Thai, Japanese, British, German etc. The easy answer is to choose what you, the diner, believe to be a great taste match. Everyone’s tastes differ and there are enough choices to go around. For those of you who are stuck and don’t know where to begin, the following is a good place to start.

One possibility is to choose a beer that matches the country of origin of the food being served. I recently went out for sushi and decided to have a Japanese beer with my tempura and maki. I have never tasted the beers from Japan before and I enjoy new experiences. I chose Kirin beer, which was a light, delicate beer ideally suited to the delicate tastes of sushi. The Kirin website (www.kirin.com) claims their beer has complimented sushi for almost a century.

In Mexico and south western United States, some people like to drink chilli beer – a lager style beer that is rich, malty and roasty. This rather hot beer is the perfect match for spicy Mexican offerings such as burritos. I like to drink Corona beer with lime as it is the perfect match for natchos and tacos.

British beef and Yorkshire pudding go best with a stout beer like Guinness. Guinness itself is like a meal in a glass. A hearty meal tastes better with a hearty beer. A stout beer can also be paired with other heavier meals such as lasagne, pasta, pizza and game dishes.

Fish dishes demand a delicate beer mate – unless the fish is heavily battered and deep-fried. Fresh fish tastes best with a pilsner or a light lager. Fish and chips, British-style, can accompany a brown ale or a heavier lager.

Chicken tastes good with almost anything and the choice of beer depends on individual tastes. Dramatic-tasting chicken dishes, such as curried or Thai heavily-spiced chicken can be paired with stronger beers like a malty amber or a dry porter. A roasted chicken might go well with a light lager or pilsner.

To end a dinner, diners may want to try dark ale, cream stout, Oatmeal Stout, Double Bock or Scotch Ale. All of these beers are heavy and sweet and would taste great with cheesecake or tortes. Imperial Stout needs a dessert made with chocolate as it is quite bitter and heavy.

If the dessert is light and fruity, perhaps a fruit-flavoured lambic would go well. Lambics are wheat beers produced in Belgium and some of them are flavoured with raspberry, cherry and peach. It is common sense that a fruity beer would pair well with a fruity dessert.

What an amazing, unique experience it would be to invite friends over for a six-course meal using various beers for each course, pairing each dish with an appropriate beer. It would be the dinner party talked about for years to come.

Chicken Fried Steak

2008-11-21T18:01:00.000-08:00

For those who happen to enjoy an unusual cross of flavors and styles, chicken fried steak is something to be experienced. A cross between the classic taste of steak and the simple joys of fried chicken, this increasingly popular method of cooking steak is a wonderfully memorable mix of different flavors. Casual, yet dignified, it is a meal that distinguishes itself with its flexibility and accessible nature. Which makes chicken fried steak the type of meal that can fit a variety of occasions.

Cooking chicken fried steak is not too difficult to make. All it requires is a steak, breadcrumbs, oil and a skillet or deep fryer. Simply cover the steak in breadcrumbs, heat the oil in the skillet or deep fryer, and cook the steak until it is done. If it is being made in a skillet, it needs to be flipped every couple of minutes but, otherwise, there is little that needs to be done until the steak is done cooking.

It is very rare for chicken fried steak to be made from a top quality cut of beef. After all, the steak is not being expected to stand entirely on its own, so it is not vital that it be perfect. Additionally, the frying of the steak has a tenderizing effect on the meat, which also permits a slightly lower quality cut of meat to be used. Obviously, there is a limit, but chicken fried steak is more forgiving than steak on the grill.

The part that really makes the difference in chicken fried steak is the mix of spices that are added to the breadcrumbs. These spices are the savor that truly makes the difference in the taste of the steak and makes it distinctive on the palate. By blending just the right combination of flavors, chicken fried steak can come into its own and really shine. But to get the best blend of spices, the best thing anybody can do is experiment. After all, there is only one person who will always be there to judge the results, and that is the person who cooks it. So any cook who wants to master chicken fried steak would be well-served to try a few new things, take a few notes, and figure out just how to make it just right.

No matter how you make chicken fried steak, it is almost always a welcome addition to the menu. Whether for dinner after work, a Sunday brunch, a picnic, or a get-together with friends, chicken fried steak can be a fun addition to the menu. Unusual, yet familiar, it is a meal that is easy to enjoy and always welcome.

Though it has only recently joined the mainstream, chicken fried steak is an increasingly popular meal both at home and when going out to eat. A distinctive blend of different flavors, it is a meal that is starting to receive its proper due as a dish that is well worth the effort. So give chicken fried steak a try and see why it is becoming the new recipe of choice for people who love steak.

TERIYAKI CHICKEN WINGS

2008-09-30T21:08:00.000-07:00

1/3 c. lemon juice
1/4 c. soy sauce
1/4 c. vegetable oil
3 tbsp. chili sauce
1 clove garlic, finely chopped
1/4 tsp. pepper
1/4 tsp. celery seed
Dash of dry mustard
3 lb. chicken wings

MARINADE: Combine lemon juice, soy sauce, oil, chili sauce, garlic, pepper, celery seed and mustard. Stir well, set aside. Cut chicken wings at joint and remove wing tips. Place chicken in baking dish. Pour marinade over chicken. Cover, refrigerate at least 4 hours or overnight. Drain and place on broiler tray. Broil about 10 minutes each side with tray about 7 inches from heating element. Brush occasionally with marinade.

LIGHT CHICKEN SALAD

2008-09-28T21:13:00.000-07:00

3/4 c. light mayonnaise
1/2 tsp. ginger
1/2 tsp. salt
3 c. cooked chicken
1 1/2 c. red seedless grapes
1 c. sliced celery
1/3 c. sliced green onion
1/2 c. broken walnuts

Combine mayonnaise, ginger and salt. Stir in chicken, grapes, celery, green onion and walnuts. Makes 5 1/2 cups. Serve on lettuce leaf.

CRISPY ORIENTAL CHICKEN WINGS (MICROWAVE)

2008-09-25T21:08:00.000-07:00

1 1/2 lbs. chicken wings, disjointed
1 med. egg
1/2 c. soy sauce
2 tbsp. garlic powder
1/4 tsp. ginger powder
1 med. onion, finely diced
2 c. finely crushed corn flakes

Mix together egg, soy sauce, garlic powder and ginger powder. Set aside. On wax paper, mix together crushed corn flakes and diced onion. Dip each wing in soy sauce mixture, then roll in corn flakes and onion. In glass baking dish, cover and cook wings on high (9) for 20 minutes, or until cooked. Remove covering halfway through cooking. Use 13"x9" baking dish. Yield: 24 appetizers.

CURRIED CHICKEN BALLS

2008-09-23T21:12:00.000-07:00

2 (3 oz.) pkg. cream cheese, softened
2 tbsp. orange marmalade
2 tsp. curry powder
3/4 tsp. salt
1/4 tsp. pepper
3 c. finely minced cooked chicken
3 tbsp. minced green onion
3 tbsp. minced celery
1 c. finely chopped almonds, toasted

In a mixing bowl, combine first 5 ingredients. Beat until smooth. Stir in chicken, onion and celery. Shape into 1-inch balls; roll in almonds. Cover and chill until firm (can refrigerate up to 2 days). Yield: about 5 dozen appetizers.

CHICKEN FRY ICED TEA

2008-09-20T21:07:00.000-07:00

5 lbs. sugar
4 oz. plus 1 c. instant tea
1 gal. boiling water

Blend until sugar melts; let steep. Use 10 gallon container and add large block of ice and 7 1/2 to 8 gallons cold water. Then pour the strong tea solution into it slowly. Stir well. Triple this recipe should serve 500.

CRISPY CASHEW CHICKEN (MADE IN WOK)

2008-09-18T21:12:00.000-07:00

2 egg whites
1 1/4 c. finely chopped cashew nuts
2 whole chicken breasts, skinned,
boned and thinly sliced
2 c. peanut or vegetable oil
1/4 c. cornstarch
1 tsp. sugar
2 tsp. salt
1 1/2 tbsp. dry sherry

In small bowl, combine cornstarch, salt, sugar and sherry. In separate bowl, beat egg white lightly until just frothy. Gradually add cornstarch mixture. Stir gently until blended. Place chopped cashews on plate. Dip chicken slices into egg mixture, then coat with cashews. Place on waxed paper. Pour oil into wok, place tempura rack onto wok, making sure rack is level and hooks rest securely on edge of wok. Heat oil over medium to medium-high heat until it reaches 375 degrees. Drop 5 or 6 slices of chicken carefully into hot oil, using a slotted spoon. Fry until golden brown, about 2 to 3 minutes. Remove from oil and place on tempura rack to drain and keep warm. Continue frying remaining chicken pieces. Makes about 32 appetizers.

CHICKEN BITS

2008-09-15T21:07:00.000-07:00

Debone 2 whole chicken breasts. Cut in bite-size pieces. Dip in melted butter. Roll in seasoned bread crumbs (Italian seasoning with extra Parmesan cheese added). Put on ungreased cookie sheet. Bake at 350 degrees for 30 minutes. Yields 36 bite-size.

BUFFALO-STYLE CHICKEN WINGS

2008-09-13T21:11:00.000-07:00

2 1/2 lb. (12-15) chicken wings
1/4 c. Durkee red hot sauce
1 stick (1/2 c.) melted butter or
margarine
Celery sticks
Blue cheese dip

Split wings at joint and discard tips. Arrange on a rack in a roasting pan. Cover wing pieces with sauce on both sides. Bake at 425 degrees for 1 hour, turning halfway through cooking time. Wings can be deep fried at 400 degrees for about 12 minutes and then dipped into the hot sauce until coated completely. Serve with celery and blue cheese dip.

HOT-N-SPICY CHICKEN WINGS

2008-09-10T21:07:00.000-07:00

5 lbs. bag chicken wings (drumettes)
12 fl. oz. Louisiana Pre Crystal Hot
Sauce
1-2 sticks butter

Fry chicken wings until golden brown and drain on paper towel. Mix hot sauce and melted butter and pour into deep pan or crock pot. Add chicken wings to sauce and heat thoroughly.

CHICKEN WINGS IN SOY SAUCE

2008-09-08T21:11:00.000-07:00

24 chicken wings
1 c. soy sauce
3/4 c. chopped green onions with tops
1/3 c. sugar
4 tsp. salad oil
1 clove garlic, crushed
1 1/2 tsp. ground ginger

Halve the wings and throw away the tips. Blend soy sauce, onions, sugar, oil, garlic and ginger in a large bowl. Add the wings, cover and marinate for 30 minutes. Remove the wings and reserve the marinade. Place the chicken in a shallow pan and baste with the sauce. Bake in 350 degree oven for 15 minutes and turn over, baste again and cook 15 more minutes. This may be made the day before and reserved in refrigerator, covered. Be sure to save some marinade to baste again when reheating in oven.

APRICOT CHICKEN WINGS

2008-09-05T21:06:00.000-07:00

1 pkg. Lipton onion soup
1 jar apricot preserves
1 bottle of clear Russian dressing
2 lbs. chicken wings

Bake chicken wings in oven at 350 degrees until tender (1 hour). Mix together soup mix, preserves and Russian dressing. Pour mixture over chicken wings, coating each piece and serve.

SWEET AND SOUR CHICKEN WINGS

2008-08-30T21:10:00.000-07:00

2 1/2 lb. chicken wings with tips
removed
1/3 c. Crisco
1/3 c. vinegar
1/2 c. firmly packed dark brown sugar
1 (12 oz.) can unsweetened pineapple
juice
3/4 c. catsup
1 tbsp. soy sauce
1 tsp. prepared mustard
1/8 tsp. salt (optional)

Brown wings in hot Crisco, adding more, if necessary. Remove wings as they brown. Drain drippings from skillet. Add vinegar, sugar, juice, catsup, soy sauce, mustard, and salt to skillet. Bring to boil, stirring occasionally. Simmer gently about 5 minutes. Add browned chicken wings. Cover skillet. Simmer 15 minutes. Turn wings and cook uncovered 15 minutes longer. Serve with rice. Makes 4 servings.

GOLDEN CHICKEN NUGGETS

2008-08-25T21:10:00.000-07:00

4 whole chicken breasts, skinned &
boned
1/2 c. unseasoned fine bread crumbs
1/4 c. grated Parmesan cheese
1 tsp. salt
1 tsp. thyme (or 1/4 tsp. powdered
thyme)
1 tsp. basil
1/2 c. butter, melted

Cut chicken into bite-size pieces. Mix dry ingredients. Dip chicken into butter, then into crumb mixture. Bake on foil-lined cookie sheet at 400 degrees for 10 minutes. Serves 8 to 10.

ORIENTAL CHICKEN WINGS

2008-08-20T21:06:00.001-07:00

6 chicken wings
1 sm. clove garlic
1 scallion
1/4 c. soy sauce
2 tbsp. honey
2 tsp. rice-wine vinegar
1/2 tsp.g rated ginger
1/2 tsp. oriental sesame oil
Pinch of cayenne
1 tsp. sesame seeds
1 tbsp. chopped fresh coriander or
parsley

Remove wing tips and cut wings in half at the joint. Mince garlic and scallion. Combine soy sauce, honey, vinegar, garlic, ginger, oil and cayenne in a microwave safe dish. Add wings and turn to coat. Marinate at least 30 minutes, turning twice. Put larger wings at the edge of the dish. Cover with plastic and vent. Microwave on high for 5 minutes. Rotate plate and cook 5 minutes longer. Transfer wings to a serving plate. Return marinade to oven and cook, partially covered on high for 2 minutes. Pour marinade over wings and turn to coat. Sprinkle with sesame seeds, scallion and coriander. 12 pieces.

HIDDEN VALLEY CHICKEN DRUMMIES

2008-08-15T21:09:00.000-07:00

20 chicken drummies
Good 1/4 c. butter, melted
1 tbsp. hot pepper sauce
2 tbsp. vinegar
2 pkgs. Hidden Valley dressing mix
Paprika
Celery sticks

Dip chicken in mixture of melted butter, pepper sauce and vinegar. Put in baking pan. Sprinkle with 1 package dry dressing mix. Bake 30 minutes at 350 degrees or until browned. Sprinkle with paprika. Serve with celery sticks and prepared Hidden Valley dressing mix as dip.

MARINATED CHICKEN WINGS

2008-08-10T21:10:00.000-07:00

2 doz. chicken wings
5 oz. bottle soy sauce
2 tbsp. brown sugar
1 tsp. Dijon mustard
1/2 tsp. garlic powder

Cut chicken wings in half. Marinate in remaining mixture for 1/2 hour. Bake at 350 degrees for 1 hour or until marinate is thick. Turn once. Serves 6 to 10. COMMENT: May be frozen in marinade. Bake after defrosting.

HOT CHICKEN WINGS

2008-08-05T21:09:00.000-07:00

Chicken wings
1/2 stick margarine
1 bottle Durkee hot sauce
2 tbsp. honey
10 shakes Tabasco
2 tsp. cayenne pepper (optional)

Deep fry wings for 20 minutes. Drain and dip and let set in sauce. Take out to dry and then serve.

CHICKEN CUTLETS

2008-07-30T21:07:00.000-07:00

Chicken, cutlets or pieces, whatever
Swiss or muenster cheese
1 can cream of chicken soup
1/2 can water
1 pkg. stuffing mix
Butter or margarine

Place chicken cutlets or portions of chicken breasts in pan. Place layer of Swiss or muenster cheese on top. Add 1 can of cream of chicken soup, diluted with 1/2 can of water. Pour over the chicken and cheese. Put dry stuffing mix on top (followed by seasoning mix, if separated package). Dot with butter or margarine. Bake 45 minutes at 325 degrees.

CHICKEN ORIENTAL

2008-07-28T21:06:00.000-07:00

1 c. cream of mushroom soup
1 c. (8 oz.) pineapple chunks in pure
pineapple juice, undrained
1 tbsp. soy sauce
2 c. Swanson chunk white chicken
1 c. each sliced celery, green onions
& green pepper
1/2 c. sliced radishes
1 c. sliced water chestnuts

In a skillet, combine soup, pineapple, soy sauce and add remaining ingredients. Simmer 10 minutes. Stir gently occasionally. Serve with cooked rice and additional soy sauce. Makes about 5 1/2 cups.

CHICKEN IN WINE SAUCE

2008-07-25T21:06:00.000-07:00

1 pkg. boneless chicken breasts
1 pkg. Stove Top stuffing
2 cans cream of chicken soup
1/2 c. white wine
1/4 c. water

Cook chicken breasts until done. While chicken is cooking, prepare the stuffing according to package directions. When chicken is done, cut into bite-sized pieces and place in casserole dish. Add cream of chicken soup, wine and water. Mix. Spread the prepared stuffing on top. Bake in oven at 350 degrees for 30 minutes. This freezes well and can be prepared ahead without baking. Bake after freezing and prior to serving. Serves 6.

CHICKEN WITH PORT

2008-07-23T21:05:00.000-07:00

Serve with an elegant dry red wine, such as Cabernet Sauvignon Sequoia Grove Vineyards 1986. Napa Valley. 2 tbsp. vegetable oil
2 tbsp. butter, room temperature
1 c. thinly sliced onions
6 lg. boneless chicken breast halves
Salt, freshly ground pepper to taste
4 cloves garlic, minced
1 c. tawny port (such as Fonseca Bin
#27)
1/2 c. heavy cream
1/4 c. chopped parsley, to garnish

In a large skillet heat oil and butter over medium heat. Add onions and cook, stirring frequently, until golden brown, about 5 minutes. Add chicken and cook 4 minutes on each side, or until golden brown on outside and cooked through on inside. Season with salt and pepper. Remove chicken with a slotted spatula to a platter; cover to keep warm. Add garlic to skillet and cook over low heat 2 minutes until garlic just releases its fragrance. Add port and boil 1 minute, or until reduced to 1/2 cup. Add chicken and boil 30 seconds, or until lightly thickened. To serve chicken, cut each breast on the diagonal into 1 inch slices. Serve with sauce; garnish with parsley.

CHICKEN SPECTACULAR

2008-07-20T21:05:00.000-07:00

3 c. cooked chicken
1 pkg. Uncle Ben's Wild White Rice,
cooked
1 can cream of celery soup
1 med. onion, chopped
2 c. French style green beans, drained
1 c. Hellmann's mayonnaise
1 c. water chestnuts, diced
1 med. jar sliced pimientos (for
color, if desired)

Mix all ingredients. Pour into 2 1/2 or 3 quart casserole. Bake at 350 degrees for 25 to 30 minutes. (To freeze, do not cook before freezing.)

GOURMET CHICKEN

2008-07-17T21:05:00.000-07:00

1 c. uncooked rice
1 can mushroom soup
1 can onion soup
1 can water
1 frying size chicken or breasts (can
cut boned breasts into sm. pieces)
Salt & pepper to taste

Place uncooked rice in bottom of 9"x12" pan. Pour soups and water over rice. Mix slightly. Place chicken on top. Cut chicken (smaller pieces) can be stirred into mix. Bake at 325 degrees 1 hour and 15 minutes. When using big chicken pieces, turn when browned on one side.

CHICKEN BENGALI

2008-07-15T21:04:00.000-07:00

1 tbsp. margarine
1 1/2 tsp. flour
1 1/2 tsp. Worcestershire sauce
1 tsp. powder mustard
1/2 tsp. curry powder
1 1/2 lbs. chicken thighs, skinned

Preheat oven to 375 degrees. In small saucepan heat margarine over medium heat until bubbly and hot. Add remaining ingredients except chicken until mixture is smooth. Put in 9"x9" baking dish sprayed with Pam. Arrange chicken in single layers. Bake until chicken is brown, baste with juice every 20 minutes. Weight Watchers.

PARMESAN CHICKEN

2008-07-13T21:04:00.000-07:00

1 c. crushed Ritz crackers
3/4 c. Parmesan cheese
4 boneless chicken breasts
1/4 c. melted margarine

Mix 3/4 cup Parmesan cheese to each 1 cup of crushed Ritz cracker crumbs. Dip boneless chicken breasts in melted margarine and then roll in crumb mixture. Then roll chicken breast wide end to narrow end. Lay in baking dish seam side down. Bake at 350 degrees for 1 hour. Cover the first 1/2 hour of cooking and then take cover off last 1/2 hour. Increase recipe according to needs.

FESTIVE CHICKEN

2008-07-10T21:03:00.000-07:00

2 c. chicken, cooked, chopped
1 box wild rice, cooked
1 med. onion, chopped
1/2 c. mayonnaise
1 can French green beans or 1 pkg.
broccoli, cooked
1 can celery soup
1/2 c. water chestnuts (optional)
2 tbsp. chopped pimiento (optional)

Put all together into greased baking dish. Bake 45 minutes to 1 hour at 350 degrees.

BUSY DAY CHICKEN & RICE

2008-07-08T21:03:00.000-07:00

1 c. uncooked rice
1 chicken, cut up
1 stick oleo
1 pkg. dry onion soup mix
4 c. boiling water
Salt & pepper to taste

preheat oven to 350 degrees. Grease bottom of 13"x9"x2" pan. Cover bottom evenly with rice. Arrange chicken pieces on rice. Dot with oleo. Sprinkle dry onion soup over all. Salt and pepper to taste. Pour boiling water over all. Bake 1 hour. If browner chicken is desired brown before placing on rice.

CHEDDAR CHICKEN

2008-07-05T21:01:00.000-07:00

1 (10 oz.) frozen chopped broccoli
2 whole chicken breasts
4 tbsp. butter
1/2 lb. shredded mild cheddar cheese
1/3 c. milk
2 tbsp. sliced almonds

Place chopped broccoli in 8"x12" baking dish. Set aside to thaw. Cut chicken in cubes, brown in butter about 10 minutes until they are fork tender. Place on broccoli. In 1 quart saucepan over low stir cheese and milk until smooth. Pour cheese mixture over chicken and broccoli. Sprinkle with almonds. Bake 20 to 30 minutes at 350 degrees, until heated through.

HOT CHICKEN SALAD

2008-07-03T21:00:00.000-07:00

4 c. diced chicken (6 breasts, baked)
2 c. diced celery
1/3 c. mayonnaise
1 can cream of mushroom soup
1 sm. jar chopped pimiento
1 can sliced water chestnuts, drained
1 tsp. salt
1 tsp. chopped onion
3 tsp. lemon juice
1 c. grated cheese
1 c. crushed potato chips
1/2 c. slivered almonds

Blend the first nine ingredients and pour into a 9"x13" pan. Top with the grated cheese, potato chips and slivered almonds. Bake at 350 degrees for 30 minutes. Will be bubbly.

CHICKEN BREAST CASSEROLE

2008-06-29T19:24:00.000-07:00

8 chicken breast
1 can cream of chicken soup
1 tbsp. grated onion
1 tbsp. lemon juice
3 tbsp. mayonnaise
1/2 c. slivered almonds (optional)

Cook chicken breast, until tender. Remove skin and bones and cut chicken breast in half. Mix sauce and arrange breast in a Pyrex dish. Allow room between breasts. Put sauce on each breast separately. Just before baking put crushed potato chips or Ritz crackers, or corn flakes on top. Bake at 400 degrees for 20 minutes.

SWEET & SOUR CHICKEN

2008-06-27T19:23:00.000-07:00

2 pkg. boneless chicken
2 bell peppers
1 lg. onion
1 tbsp. flour
2 jars Sweet & Sour Sauce
1 c. flour
1 c. oil
Salt & pepper as desired

Heat 1 cup oil. Wash chicken pieces and dry, salt and pepper as desired. Roll chicken in cup of flour and deep fry until crispy. Remove and drain. Drain all but a small amount of oil from skillet and saute onion and bell pepper for 5 minutes. Add chicken and 1 tablespoon of flour to onions and peppers; saute for 5 additional minutes. Add sweet and sour sauce to contents. Cover and allow to simmer for 15 minutes. Serve over rice.

CHICKEN & RICE CASSEROLE

2008-06-25T19:20:00.000-07:00

1 c. uncooked rice
1 can cream of chicken soup
1 pkg. Good Season Italian dressing
mix
2 c. boiling water
2 1/2-3 lb. cut up chicken or chicken
breasts

Wash and drain rice. Spread in 9 x 13 inch baking dish or 3 quart casserole. Mix soup, Italian dressing mix and water. Stir into rice, salt and pepper, chicken pieces. Lay skin side up on top of rice mixture. Cover tightly with foil and cook for 1 hour at 350 degrees. Uncover and cook for 20 minutes longer to dry rice. Put casserole under broiler for a few seconds to brown chicken. Serves 6-8. *Cream of mushroom soup can be substituted for the cream of chicken soup.

CHEESE `N CHICKEN ENCHILADAS

2008-06-23T19:19:00.000-07:00

1 med. onion, chopped
2 tbsp. margarine
1 1/2 c. shredded cooked chicken
1 jar picante sauce
8 flour tortillas (6")
1 pkg. (3 oz.) cream cheese, cubed
1 tsp. ground cumin
2 c. shredded extra sharp Cheddar
cheese

Heat oven to 350 degrees. Cook and stir onion in large skillet until tender. Stir in chicken, 1/4 cup of picante sauce, cream cheese and cumin; cook until thoroughly heated. Stir in 1 cup of cheese. Spoon about 1/3 cup chicken mixture in center of each tortilla; roll up. Place seam side down in 12 x 7 inch baking dish. Top with remaining picante sauce and cheese. Bake 15 minutes.

CHICKEN AND BISCUITS

2008-06-21T19:18:00.000-07:00

3 tbsp. margarine
3 chicken breasts, cooked & boned
3 tbsp. chopped onion
3 tbsp. chopped celery
2 tbsp. Worcestershire sauce
2/3 drops Tabasco
Salt & pepper to taste
1 can (10 count) Hungry Jack
buttermilk biscuits & 1 sm. can
1 can cream of mushroom or chicken
soup
1/2 c. sour cream
1/2 c. milk
2 c. grated Cheddar cheese

Cut chicken up into very small pieces. In a skillet melt margarine and saute onion and celery. Add Worcestershire sauce, Tabasco, salt and pepper. Add cut up chicken to this mixture. In a bowl, mix soup, sour cream and milk; set aside. With a rolling pin, roll each biscuit out flat. Put a spoonful of chicken mixture on each biscuit, fold biscuit over and pinch all edges together. Place biscuits in lightly greased baking dish and bake 10-15 minutes at 400 degrees or until lightly brown. Remove from oven and cover with soup mixture and grated cheese and return to oven for 10-15 minutes until cheese and soup are bubbly.

CHICKEN TETRAZZINI

2008-06-19T19:17:00.000-07:00

1 hen
8 oz. vermicelli
1/2 c. chopped bell pepper
1 lg. chopped onion
2 cans mushroom soup
1/4 tsp. celery salt
1/2 tsp. black pepper
1 tbsp. Worcestershire sauce
3/4 lb. Cheddar cheese, grated

Remove chicken from bone and cut in bite-size pieces. Cook bell pepper and onion in 1 cup chicken broth. Cook vermicelli in remainder of broth real slow. Mix all ingredients. Heat 25 minutes at 350 degrees.

CHICKEN LALA PIE

2008-06-17T19:17:00.000-07:00

1 pkg. family size chicken
1 (8 oz.) sour cream
1 pkg. Stove Top stuffing
1/2 stick butter
1 (8 oz.) can cream of mushroom soup

Preparation time: 400 degrees. Cooking time: 45 minutes. Boil chicken, let cool and debone. Chop chicken into bite-size. Lay in bottom of casserole pan. Mix sour cream and cream of mushroom soup together and spread over chicken. Use 3 cups of broth (leftover from boiling chicken), 1/2 stick of butter, let butter melt. Mix season mix from box of stuffing into broth. Then blend stuffing. Spread over top of casserole. Bake at 400 degrees for 45 minutes.

CHICKEN AND BROCCOLI CASSEROLE

2008-06-15T19:16:00.000-07:00

4 chicken breast fillets
1 lb. broccoli, frozen
1 can cream of mushroom soup
1 can cream of chicken soup
1 (8 oz.) Velveeta cheese
1/2 box Ritz crackers

Cut chicken fillets into bite-size pieces. Saute in butter until it turns white. Cook broccoli according to directions on package. Mix chicken and broccoli. Place in an 8 x 8 inch casserole dish. Melt Velveeta cheese in microwave. Add both cans of soup to cheese. Pour over chicken and broccoli. Stir until well mixed. Top with crushed Ritz crackers. Bake at 350 degrees for approximately 30 minutes until brown.

CHICKEN DIVAN

2008-06-13T19:15:00.000-07:00

1 can cream of chicken soup
1 (8 oz.) pkg. sour cream
8 oz. shredded Cheddar cheese
4-6 chicken breasts
3/4 c. chicken broth
Bread crumbs
Butter or margarine
1 bunch fresh broccoli or lg. pkg.
frozen

Preheat oven to 375 degrees. Boil and debone chicken. Reserve 3/4 cup broth. Place uncooked broccoli in bottom of 8 1/2 x 11 inch casserole dish. Top with chicken pieces. In small mixing bowl, stir together soup, sour cream and chicken broth. Pour over chicken. Top with cheese. Sprinkle with bread crumbs and dot with butter. Bake about 1 minute until cheese is golden brown.

CHICKEN WITH MOZZARELLA CHEESE

2008-06-11T19:12:00.000-07:00

6 chicken breasts
3 eggs, beaten & salted
Progresso bread crumbs
2 tbsp. melted butter
4 tbsp. cooking oil
1 (10 1/2 oz.) can cream of chicken
soup
1 c. chicken broth
8 oz. mozzarella cheese slices

Dip chicken pieces in beaten eggs, roll in bread crumbs and brown in oil and butter. Place in casserole dish. Combine soup and broth. Pour over chicken and bake covered at 350 degrees for 30 minutes. Place slices of cheese over chicken and bake 10 more minutes uncovered. Serve with rice.

MOZZARELLA CHICKEN AND SAUCE

2008-06-09T19:09:00.000-07:00

4 chicken breast with or without bones
1 jar Ragu spaghetti sauce (tomatoes
and herbs)
1/2 green bell pepper, chopped
1 sm. onion, chopped
1/4 c. sliced ham, chopped
1 c. mozzarella cheese
Dales steak sauce
Salt, pepper & garlic powder to taste

Cover bottom of Pyrex dish (for oven) with Dales steak sauce. Layer bottom of dish with chicken (browning optional). Sprinkle chicken with onions, green peppers, salt, pepper, garlic powder and ham. Cover with Ragu sauce. Cover and cook for 50 minutes in preheated oven, 350 degree cooking temperature. Remove cover and cover with cheese. Remain cooking until cheese melts, about 5 minutes. Serve over spaghetti noodles and with French bread. Yield 4 servings as a complete meal.

SWISS CHEESE CHICKEN CASSEROLE

2008-06-07T19:15:00.000-07:00

4-6 chicken breasts
6 slices Swiss cheese
1 can cream of mushroom soup
1/4 c. milk
2 c. Pepperidge Farm herb seasoning
stuffing mix
1/4 c. margarine

Place chicken in casserole lightly greased. Place cheese on top of chicken. Mix soup and milk; pour over chicken. Cover mixture up stuffing mix. Drizzle butter over crumbs. Cover and bake at 350 degrees for 50 minutes.

CHICKEN SPAGHETTI

2008-06-05T19:07:00.000-07:00

5 chicken breasts
1 can cream of chicken soup
1 (8 oz.) pkg. Velveeta, grated
1 (8 oz.) pkg. spaghetti noodles

Boil chicken with skin intact, approximately 25 minutes, with salt and pepper. Remove boiled chicken, deskin and bone. Boil spaghetti in broth. Spray 9 x 13 inch pan with Pam. Place chicken pieces, soup, cheese, 1 1/2 cups of chicken broth and cooked spaghetti in pan and bake at 350 degrees for 35 minutes.

CHICKEN CASSEROLE

2008-06-03T19:07:00.000-07:00

1 can Rotel tomatoes with chilies
1 can cream of mushroom soup
1 sm. Velveeta cheese, diced
1 sm. onion, sauteed
1 stick margarine
1 whole chicken
1 c. Cheddar cheese
1 pack spaghetti

Boil chicken and take off bone. In the same water, boil spaghetti and drain, but do not rinse. Mix all ingredients together, except Cheddar cheese. Bake at 350 degrees until Velveeta cheese is melted and hot. Garnish with Cheddar cheese and serve.

THYME CHICKEN

2008-06-01T19:06:00.000-07:00

4 boneless chicken breasts
1/2 pt. whipping cream
1 stick butter
Thyme
Salt & pepper to taste
Sliced fresh mushrooms

Melt stick of butter in skillet. Wash and dry chicken. Fry chicken in butter until golden brown. Take chicken out and sprinkle with thyme. Saute mushrooms in butter. Return chicken to skillet with mushrooms and pour cream over these. Cook until cream thickens and turns brown. This is delicious served with a rice casserole and green bean casserole.

SOUR CREAM AND CHICKEN ENCHILADAS

2008-05-30T19:06:00.000-07:00

6 boneless chicken breast
8 flour tortillas
8 oz. sour cream
1 jar picante sauce
2 c. Monterey Jack cheese

Boil chicken breast. Cut into slices. Simmer chicken in picante sauce. Lightly spread butter on flour tortillas. Stuff tortillas with chicken mixture. Lay open side face down in casserole dish. Cut slices in top of tortillas. Spread sour cream then cheese on top of tortillas. Bake at 350 degrees about 30 minutes until cheese is melted.

EASY CHICKEN POT PIE

2008-05-28T19:03:00.000-07:00

2 cans (10 3/4 oz. each) cream of
potato soup
1 (16 oz.) can Veg-All
2 c. cooked, diced chicken
1/2 c. milk
1/2 tsp. thyme
1/2 tsp. black pepper
2 (9") frozen pie crust, thawed

Combine first 6 ingredients. Spoon into 1 pie crust. Cover with other pie crust; crimp edges to seal. Slit top crust. Bake at 375 degrees for 40 minutes. Cool 10 minutes.

CHICKEN POT PIE

2008-05-24T20:34:00.001-07:00

2 pie shells
2 cans mixed vegetables
Whole chicken
1 stick butter

Take chicken and boil until done. Put 1 pie shell on bottom of deep deep dish. Take chicken off the bones. Then mix chicken, chicken broth with mixed vegetables and butter. Then pour over pie shell. Then put the other pie shell on top. Bake for 45 minutes at 325 degrees.

MEXICAN CHICKEN CASSEROLE

2008-05-24T20:33:00.001-07:00

6 chicken breast or 1 whole chicken
1 can cream of mushroom soup
10 oz. Velveeta cheese
1 can Rotel tomatoes
1 c. milk
1 bag Doritos

Boil chicken. Debone and chop up chicken. Combine milk, Velveeta, soup and tomatoes; bring to a boil. Add meat and simmer 5-10 minutes, stirring often. Put layer of Doritos in long casserole dish, then layer meat mixture. Add layer of chips, layer of meat mixture, ending with chips on top. Bake at 350 degrees for 30 minutes.

SO EASY OVEN - FRIED CHICKEN

2008-05-24T20:32:00.004-07:00

1 frying chicken, cut into 8 pieces
1/4 lb. melted butter
1/8 tsp. garlic powder
1/8 tsp. paprika
1/8 tsp. thyme
1 tsp. salt
1 1/2 c. dry bread crumbs, finely
crushed cornflakes or flour

Dip chicken pieces in butter, then shake in paper bag containing remaining dry ingredients. Place skin side up in lightly greased 9 x 13 inch baking dish and bake 50 minutes at 350 degrees or until done. Serves 6-8.

ITALIAN CHICKEN

2008-05-24T20:32:00.003-07:00

1 frying chicken, cut up
2 tbsp. melted butter
Salt & pepper
2 tbsp. dry Italian salad dressing mix
1 can condensed mushroom soup
2 (3 oz.) pkg. cream cheese (cut into
cubes)

Wash chicken and pat dry. Brush with butter. Sprinkle with salt and pepper. Place in slow cooker. Sprinkle dry salad mix over. Cover and cook on low for 5-6 hours. About 3/4 hours before serving, mix soup and cream cheese. Cook until smooth. Pour over chicken in pot. Cover and cook 30 minutes on low.

CHICKEN FRIED STEAK

2008-05-24T20:32:00.001-07:00

2 lb. beef round steak
1 egg, beaten
1 tbsp. milk
1 c. crushed saltine crackers
Salt & pepper to taste
Cooking oil for frying

Pound the steak with knife, cut into serving pieces. Blend egg and milk. Mix on separate plate, cracker crumbs, salt and pepper. Dip meat into egg mixture then crackers. Brown meat on both sides in hot oil, then turn heat down to simmer, cover skillet and cook until tender 40-45 minutes. Gravy for meat: Remove meat when done from pan, add a little water/flour mixture to drippings. Bring to a boil. Then simmer until desired consistency.

CHICKEN RICE BAKE

2008-05-24T20:31:00.000-07:00

1 1/2 c. regular rice
1 can cream of mushroom soup
1 can cream of chicken soup
1 can cream of celery soup
1 3/4 c. milk
1 cut up fryer
1 pkg. onion soup mix

Grease bottom of 13 x 9 x 2 inch pan. Add rice to make bottom layer. Combine soups and milk. Heat and pour over rice. Lay chicken pieces on top. Scatter onion soup mix over top. Cover with foil. Bake in slow oven (325 degrees) for 2 hours.

POTTED CHICKEN

2008-05-24T20:30:00.005-07:00

3 lb. chicken parts
6 c. bubbling water
2 onions, peeled & quartered
3 carrots, thickly sliced
2 1/2 tsp. seasoned salt
1 (10 oz.) pkg. frozen mixed
vegetables
1 pkg. chicken noodle soup mix
4 tsp. parsley
1 bay leaf, crumbled

Boil first 5 ingredients and cook 20 minutes or until chicken is tender. Add the remaining ingredients and cook done but not mushy.

SAUTEED CHICKEN LIVERS

2008-05-24T20:30:00.003-07:00

1 lb. chicken livers
Butter
Paprika
Salt & pepper
Flour

In a plastic bag; put flour, salt, pepper, paprika and season all (or) poultry seasoning. Add the chicken livers and shake them all about, until coated. Put them into frying pan with butter added and fry until well done and brown.

APPLE CHICKEN CASSEROLE

2008-05-24T20:30:00.001-07:00

3 unpeeled tart apples, cubed
2 chicken breasts, skinned
2 tbsp. orange juice
2 tbsp. honey
2 orange slices

Place apples in bottom of lightly oiled casserole dish. Put chicken breasts over apples. Combine orange juice and honey in a cup. Spoon 1 tablespoon of mixture over each piece. Cover casserole and bake 45 minutes at 350 degrees. Uncover casserole. Spoon remaining orange juice and honey over chicken and bake another 30 minutes, uncovered. Garnish with orange slices.

CHICKEN AND PORK ADOBO

2008-05-24T20:29:00.000-07:00

1/2 lb. chicken breast
1/2 lb. lean pork
1 c. soy sauce
1/4 c. vinegar
2 tbsp. sugar
1/4 tsp. pepper
4 cloves garlic

Cut chicken and pork in small pieces. Mix with sauce. Cook for 1/2 hour or until tender. Serve hot.

TERIYAKI CHICKEN

2008-05-23T07:41:00.000-07:00

1 c. soy sauce
1 c. sugar
3 cloves garlic
Ginger slice
3-4 split chickens

Bake at 350 degrees for 1 hour. Baste while cooking and bake in all the sauce. T4544 767 F/B A

FAJITA - STYLE CHICKEN BREASTS

2008-05-23T07:40:00.000-07:00

--MARINADE:--

2/3 c. vegetable oil
1/3 c. lime juice
2 tbsp. chopped green chilies
2 cloves garlic, chopped

Prepare grill. In a 9 inch square baking pan, stir together all marinade ingredients. Add 2 whole chicken breasts, skinned and halved. Marinade for at least 45 minutes in the refrigerator. Turn once. Remove chicken from marinade and drain. Grill chicken over hot coals 7 minutes. Continue grilling until fork tender (6-8 minutes). Top each piece of chicken with 2 slices Cheddar cheese and grill until cheese begins to melt. Serve with salsa. T4544 SDR 1

CHICKEN WITH RICE

2008-05-23T07:38:00.002-07:00

1 med. onion, chopped
2 tbsp. butter
1 tbsp. olive oil
2 lb. chicken breasts, thighs or
drumsticks
Salt & pepper
3 tbsp. dry, white wine
1 lb. fresh tomatoes, peeled & chopped
1/2 c. tomato sauce
1 c. rice
1/4 c. butter
Grated Romano or Parmesan cheese

In a large saucepan, saute onion in butter and oil. Add chicken to onion and brown well on all sides; salt and pepper lightly. Add wine and simmer 5 minutes. Stir in tomatoes and tomato sauce diluted in 2 cups of water; simmer 15 minutes or until chicken is tender. Remove chicken to platter; cover and set aside. Measure liquid; add hot water to equal 3 cups. Bring to a boil; add rice and simmer 20 minutes or until rice is tender. Stir occasionally. Correct seasoning. Gently brown butter and pour over rice. Top with chicken; cover and keep warm. To serve, spoon rice on platter, surround with chicken and sprinkle generously with cheese. T4544 Records

CURRY CHICKEN

2008-05-23T07:38:00.001-07:00

1 pkg. chicken wing drumettes (3-4
lb.) or
1 med. sized chicken (3-4 lb.), cut
into sm. pieces
3 tsp. curry powder
1 tsp. salt
1/4 tsp. black pepper
1/4 tsp. crushed red pepper
2 tsp. sugar
1 1/2 c. water
1/2 of an onion, diced

Optional: 1 teaspoon of lemon grass powder or fresh lemon grass chop into fine pieces. Lemon grass can only be purchased at an oriental food store. Put water in a pan big enough to hold all ingredients. Add all spices. Stir until mixed. Add chicken and onion. Cook on high until boiling, then lower temperature to medium. Stir well, then cover. Cook (covered) until sauce has thickened and chicken is well-cooked (approximately 30-40 minutes). Stir every 10 minutes so chicken is coated evenly with the sauce. More water can be added if a thinner sauce is desired. Serve with steamed rice. 4-6 servings. Wire Shop Computing Support

ORIENTAL CHICKEN WONTONS

2008-05-23T07:37:00.000-07:00

8 oz. ground raw chicken
1/2 c. shredded carrots
1/4 c. finely chopped celery or water
chestnuts
1 tbsp. soy sauce
1 tbsp. dry sherry
2 tsp. cornstarch
2 tsp. grated gingerroot
1/2 (16 oz.) pkg. wonton wrappers
2 tbsp. margarine or butter, melted
Plum or Sweet & Sour Sauce

For Filling: In a medium skillet cook and stir ground chicken until no pink remains; drain. Stir in carrots, celery or waterchestnuts, soy sauce, sherry, cornstarch and gingerroot; mix well. Spoon 1 rounded teaspoon of the filling atop a wonton wrapper, lightly brush edges with water. To shape each wonton, carefully bring 2 opposite points of the square wrapper up over the filling and pinch together in the center. Carefully bring the 2 remaining opposite points to the center and pinch together. Pinch together edges to seal. Place wontons on a greased baking sheet. Brush the wontons with melted margarine or butter. Bake in a 375 degree oven for 8-10 minutes or until lightly brown and crisp. Serve with Plum or Sweet & Sour Sauce. Makes about 25 appetizer servings. T4544 Wire Shop Tracking System Support

CHICKEN PICCATA

2008-05-23T07:36:00.001-07:00

4 chicken breasts
1 egg
6 tbsp. lemon
2 chicken bouillon cubes
1/2 c. flour
Shake of garlic powder and paprika
4 tbsp. butter

Mix egg with 1 tablespoon lemon. Mix flour with garlic powder and paprika. Dip chicken in egg, then flour mixture. Place immediately in frying pan with butter melted. Brown. While it is cooking, dissolve boiling water with bouillon cube and lemon juice. After chicken is browned, pour bouillon mixture over chicken; simmer gently covered for 20 minutes. Liquid mixture can be doubled for more gravy.

CHICKEN CACCIATORE

2008-05-23T07:35:00.001-07:00

4 whole chicken breasts (8 halves)
3 (7 oz.) cans tomato paste
8 cans water
2 peppers
2 onions
1 clove garlic, crushed
1 (8 oz.) can mushrooms, stems and
pieces
Oil
Basil
parsley
Salt and pepper
6 oz. wine

Put oil in bottom of pan to cover. Brown garlic and slice 2 onions very thin and brown. Add mushrooms. Add 3 cans tomato paste and cook on low for 15 minutes. Add 8 cans water, salt, pepper, basil, and parsley. Cook for 3/4 hour. Fry sliced peppers until soft and set aside. Brown chicken (coat first with flour, salt, and pepper), then fry in hot oil. Put chicken, peppers, sauce, and mushrooms in a large pan and mix well. If it "hugs" chicken too much, add 1 can water. Cook about another hour, or so, or until chicken is soft. Add wine last 20 minutes.

CHICKEN, VEGETABLE, RICE CASSEROLE

2008-05-23T07:34:00.000-07:00

4 chicken breasts
1/3 c. Italian dressing
2/3 c. rice, uncooked
1 (16 oz.) bag frozen broccoli,
carrots, water chestnuts, etc.
1 can French fried onions
1 3/4 can c. chicken broth
1/2 tsp. Italian spices

Pour salad dressing over chicken fillets in 8x12 inch pan. Bake at 400 degrees uncovered for about 10 minutes, if frozen (if not, 5 minutes). Place rice, vegetables, and half of onions over chicken. Combine broth and seasonings. Pour over all. Bake additional 25 minutes. Top with remaining onions. Bake 2 minutes.

QUICK AND EASY CHICKEN MARINADE

2008-05-23T07:33:00.000-07:00

1/2 c. oil
1 c. vinegar
1 1/2 tsp. poultry seasoning
2 tbsp. salt
1/4 tsp. pepper
1 egg
Paprika

Mix together all ingredients. Add 1 large or 2 small chickens. Refrigerate several hours.

CHICKEN DIVAN

2008-05-23T07:32:00.000-07:00

1 1/2 to 2 lb. deboned, skinned
chicken breasts, cut into pieces
2 tbsp. oil
1 pkg. broccoli, flowerets or cut
broccoli
1 c. chicken broth
1 can cream of mushroom soup
1 2/3 c. Minute rice

Brown the chicken in the oil until cooked, about 5 minutes. Add the broth, broccoli and soup and bring to a boil. Stir in rice, cover and remove from heat. Let stand 5 minutes. Top with Parmesan cheese, if desired. Makes 4 servings. Mareesa Tomaino

CHICKEN FINGERS

2008-05-22T08:13:00.004-07:00

5 lb. boneless chicken breasts
1 1/2 c. mayonnaise
3 tsp. minced onion
3 tsp. dry or regular mustard
2 c. dry bread crumbs
2 c. sesame seeds

Combine mayonnaise, onion, and mustard. Cut chicken into finger-sized pieces. Roll chicken in mixture. Combine bread crumbs and sesame seeds. Roll chicken in dry mixture. Place on cookie sheet, drizzle with oil and bake 15-20 minutes at 400 degrees. Serve plain or with honey dip. --HONEY DIP:--

2 c. mayonnaise
4 tbsp. honey

Mix together. Refrigerate until ready to serve.

CHICKEN BREASTS

2008-05-22T08:13:00.003-07:00

1/2 c. salad dressing
2 tbsp. Dijon mustard
1 tbsp. honey
4 boneless, skinless chicken breast
halves (about 1 1/4 lb.)

Mix salad dressing, mustard and honey. Place chicken breasts on grill or rack of broiler pan; brush with half of dressing mixture. Grill or broil 8 minutes; turn brush with remaining dressing. Continue grilling or broiling 8-10 minutes longer or until tender.

CHICKEN IN CHEESE SAUCE

2008-05-22T08:13:00.001-07:00

--WHITE SAUCE:--

2 tbsp. butter
1/2 tsp. salt
1/8 tsp. pepper

Mix together above over low heat in saucepan, then add: 1 c. milk
1 c. sharp Cheddar cheese
1/4 c. sherry
Dash of hot pepper

Stir over heat until sauce thickens and cheese melts. Broccoli spears
Slices of chicken breast, parboiled

Place broccoli spears on bottom of baking dish with slices of chicken breasts. Pour sauce over chicken, sprinkle Parmesan or Romano cheese. Bake at 350 degrees for 30 minutes, serve over rice.

LEMON-TARRAGON CHICKEN

2008-05-22T08:12:00.000-07:00

2 tbsp. margarine
8 med. skinless, boneless chicken
breast halves (1 1/2 lb.)
2 c. fresh mushrooms, halved
2 cloves garlic, minced
3 tbsp. dry sherry
1/2 tsp. tarragon, crushed
1/2 tsp. lemon pepper seasoning
1 (14 1/2 oz.) can chicken broth
1/4 c. sour cream
Hot cooked spinach or egg noodles
Quartered fresh lemon slices
(optional)
1/3 c. flour

In 12-inch skillet, melt margarine over medium high heat. Add chicken, mushrooms, garlic, sherry, tarragon, and lemon pepper seasoning. Cook, uncovered, for 10-12 minutes or until chicken is no longer pink, turning once. Remove chicken and mushrooms with a slotted spoon. In a screw top jar, combine chicken broth and flour; shake until blended. Add mixture to the skillet. Cook and stir over medium high heat until thickened and bubbly. Remove about 1/2 cup of mixture from skillet and stir into sour cream. Return to skillet along with chicken and mushrooms. Heat through; do not boil. Serve over hot cooked noodles. Garnish with lemon slices, if desired. Serves 8.

CHICKEN AND WILD RICE

2008-05-22T08:09:00.003-07:00

1 1/2 cooked chickens, remove skin and
bones
1 box Uncle Ben's wild rice
2 c. water
1/2 c. chopped green pepper
2 cans cream of mushroom soup
1 soup can milk
Salt and pepper to taste
1 (8 oz.) pkg. Pepperidge Farm
stuffing mix
2 sticks butter

Fill bottom of 9x13 inch pan with cooked chicken. Cook rice in 2 cups water and mix with chicken. Add green pepper, soup, milk, salt and pepper. Mix. Melt butter and mix with stuffing. Sprinkle on top of casserole. Bake at 350 degrees for 30-40 minutes. Cover pan with foil before baking.

COUNTRY CHICKEN

2008-05-22T08:09:00.001-07:00

3-6 boneless chicken breasts, cut into
2-3 inch strips
6 slices Swiss cheese
1 can cream of chicken soup
1/2 can milk
2 c. mixed stuffing
1/4 c. melted butter

Place chicken in bottom of casserole, lay cheese over top. Add soup and milk, pour over chicken. Mix together stuffing and melted butter and pour over chicken. Bake at 325 degrees for 1 1/2 hours.

CITY CHICKEN

2008-05-22T08:08:00.002-07:00

2 lb. pork plus 2 lb. veal, cut into
cubes

*Surprise--No Chicken!! Place on small wooden sticks. Beat eggs, dip meat, roll in flour, egg, then corn flake crumbs. Brown in frying pan. Place meat in roaster pan with 1 cup water and drippings from frying pan. Sprinkle with garlic. Bake uncovered at 350 degrees for 1 hour. Great with Greek salad and flat bread. Old time favorite.

CHICKEN MARSALA ALA DAN GARRIS

2008-05-22T08:08:00.001-07:00

8 chicken breast halves or thighs
1/2 c. seasoned bread crumbs
1/4 c. Parmesan cheese
1/2 tsp. garlic powder
1 tbsp. oil
1/2 c. water
1/4 c. melted margarine or butter
1/3 c. Marsala wine or sherry

Place bread crumbs, cheese, and garlic powder in a plastic bag; add chicken pieces one at a time and shake to coat chicken. Place in shallow baking dish with oil and water. Shake remainder of bread crumb mixture over chicken. Drizzle the melted butter or margarine over the top of the chicken. Bake uncovered for 45 minutes at 350 degrees. Then add Marsala or sherry, cover with foil and continue to bake at 325 degrees for an additional 15 minutes.

LOU'S LUCKY CHICKEN AND MACARONI

2008-05-22T08:07:00.002-07:00

1 lb. chicken, cubed
1 lb. spiral macaroni
1 pkg. frozen, chopped broccoli
1 can mushroom pieces
2 sticks margarine
Garlic powder to taste

Cook and drain macaroni. Set aside. Cook broccoli according to directions. Drain and set aside. Fry chicken cubes. Add chicken, broccoli, mushrooms, and melted margarine to macaroni and season to taste with salt, pepper, and garlic powder.

SOFT CHICKEN TACOS

2008-05-22T08:07:00.001-07:00

10 med. flour tortillas
1/4 c. chopped onion
2 tbsp. butter or margarine
1 (8 oz.) can tomato sauce
1/2 tsp. garlic salt
1/2 tsp. salt
1/2 tsp. ground cumin

In skillet, quickly cook 4 chicken breast fillets, cut into 1/4 inch wide strips, and onion in fat until chicken is done and onion is tender. Add tomato sauce, garlic salt, salt, and cumin. Reduce heat and simmer, covered for 15-20 minutes. To serve, place hot meat mixture on heated tortillas and top with choice of fillings. Roll up burrito style. Makes 10 servings. FILLING CHOICES: Shredded cheese, chopped tomatoes, shredded lettuce, sliced pitted ripe olives, and taco sauce.