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12-01-2002 Favorite Chicken Recipes
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Maggie Blackwell
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Dec 01, 2002 02:43 PST
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IN THIS ISSUE:
MAGGIE'S WORLD – Great day for chicken?
RAMBLINGS – Position open
HAVE SOMETHING TO SAY? – Barbara has something…
DID YOU KNOW ? - Seven Quick & Easy Shopping Tips
BIRTHDAY BABIES
READER REQUESTS
CRAZY CORNER – Oh boy!
YOUR FAVORITES – Theme recipes: “Chicken”
FREE SUBSCRIBER ADS
~*~ MAGGIE'S WORLD ~*~
Good morning to one and all. We have a great issue today. I can't
believe all the terrific chicken recipes we have. Chicken is a major
player in my family's dinner scene and I have found so many good ones in
those you've sent. We have a couple of new submitters which makes me
very happy. Sharing recipes here is fun. Yes, it's nice to see your
name in print but it is also a good thing to contribute to an effort
from which YOU receive benefit. It's like giving back something. Don't
forget to send in your other favorites to be posted in daily issues,
too. Your participation is essential to the success and continuation of
this newsletter.
Speaking of participation...did you vote today? Please do.
http://www.cumuli.com/ezines/ra20729.rate
Thanks!
Reminder! This coming week's theme is: "Pie Recipes ".
Your recipes should be sent in no later than Friday for me
to get them posted in time. As always, please provide
your name and location in your email. You may send in
as many recipes in an email as your little heart desires.
I appreciate recipes that are neat, contain no special
or filler characters (ie: "<<<<" and "-----") and not
be from someone else's copyrighted collection. Use the
weekly theme as the "subject" of your email. All of
these things make my job easier and the newsletters
better.
Send your submissions (and ALL recipes) to:
a2zre-@fastmail.fm
Theme recipes should have "Subject": Pie Recipes
~*~ RAMBLINGS ~*~
Johnny, LA...
POSITION: Mom, Mommy, Mama, Mother, Mami
JOB DESCRIPTION: Long-term team players needed for challenging
permanent
work in an often-chaotic environment. Candidates must possess excellent
communication and organizational skills and be willing to work
variable
hours, which will include evenings and weekends and frequent 24-hour
shifts on call. Some overnight travel required, including trips to
primitive camping sites on rainy weekends and endless sports
tournaments
in far away cities. Travel expenses not reimbursed. Extensive courier
duties also required.
RESPONSIBILITIES: For the rest of your life, must be willing to be
hated,
at least temporarily, until someone needs $5. Must be willing to bite
tongue repeatedly. Also, must possess the physical stamina of a pack
mule
and be able to go from zero to 60 mph in three seconds flat in case,
this
time, the screams from the backyard are not someone just crying wolf.
Must be willing to face stimulating technical challenges, such as small
gadget repair, mysteriously sluggish toilets and stuck zippers.
Must screen phone calls, maintain calendars and coordinate production
of
multiple homework projects.
Must have ability to plan and organize social gatherings for clients of
all ages and mental outlooks. Must be willing to be indispensable one
minute, an embarrassment the next. Must handle assembly and product
safety
testing of a half million cheap, plastic toys and battery operated
devices.
Must always hope for the best but be prepared for the worst. Must
assume
final, complete accountability for the quality of the end product.
Responsibilities also include floor maintenance and janitorial work
throughout the facility.
POSSIBILITY FOR ADVANCEMENT AND PROMOTION: Virtually none. Your job
is to remain in the same position for years, without complaining,
constantly
retraining and updating your skills, so that those in your charge can
ultimately surpass you.
PREVIOUS EXPERIENCE: None required, unfortunately. On-the-job training
offered on a continually exhausting basis.
WAGES AND COMPENSATION: You pay them! Offering frequent raises and
bonuses.
A balloon payment is due when they turn 18 because of the assumption
that
college will help them become financially independent. When you die,
you
give them whatever is left. The oddest thing about this reverse-salary
scheme is that you actually enjoy it and wish you could only do more.
BENEFITS: While no health or dental insurance, no pension, no tuition
reimbursement, no paid holidays and no stock options are offered; this
job
supplies limitless opportunities for personal growth and free hugs for
life if you play your cards right.
Forward this on to all the moms you know, in appreciation for
everything
they do on a daily basis, and let them know they are appreciated (and
to
your children so that they know what it takes to be a parent).
~*~ HAVE SOMETHING TO SAY? ~*~
Within reason (of course) this section is for you to "vent"
and tell the rest of the membership how you feel. I will post
just about anything that is NOT unkind to the group.
“Mag, I just wanted to tell you how much I enjoy the website. I'm not
sure how I even found it, but please, keep up the good work. I love to
cook, and your recipes are just fantastic! I used to own a Mexican
restaurant in Texarkana, Ar. and it seems that everywhere I go, I always
get into a conversation with someone about food, and when they find out
that I had a restaurant, they usually will request some of my recipes.
Of course, I just love giving them out. I couldn't before, I'd be
cutting my own throat, but since it's closed, I don't feel like it hurts
anything.
Barbara H.”
Barbara…I am delighted to have you aboard. Mexican? Did someone say
Mexican? I’m going to do a theme on that soon. Please don’t wait until
then to share some of your recipes, dear! ~Mags~
~*~ DID YOU KNOW ? ~*~
Larry, Ontario, Canada…
Seven Quick & Easy Shopping Tips
Fresh Fish?: Here is how to select fresh fish.
Fresh fish has clear eyes that bulge a little, firm and shiny flesh, no
darkening around the edges or brown or yellowish discoloration and, when
pressed, the flesh should spring back. The fish should also smell fresh
and mild and not fishy or ammonia-like.
Buying Refrigerated Items: When shopping select refrigerated or frozen
items last so they stay cold longer. You should also make sure they pack
them together in the grocery bag. Unload them first when putting away
groceries.
Shopping for Refrigerated and Frozen Foods in Warm Weather:
In hot weather or when there are more errands to do after grocery
shopping, put an old cooler in the car or trunk to store refrigerated or
frozen items until you get
home.
Buying Bulk: You can save money buying many items in larger quantities
(such as chicken breasts). You can also save time during the week if you
separate them into
usable portions before storing them in the freezer.
Faster Chicken: You can save time when cooking by buying chicken that is
already skinned and boned. You will save money if you buy them in larger
quantities and freeze
the extra.
Clean Out Refrigerator: You should try and clean out your refrigerator
before going to shop. It not only helps you to create a better grocery
list but makes it easier and
quicker to put away the groceries when you return from shopping.
Grocery List: To help you remember, code your grocery list with a "c"
for a coupon and an "s" for an item you know is on sale.
~*~ BIRTHDAY BABIES ~*~
Admit it or not...everyone was born.
Let us share your special day with you!
Send me your name, month/day of birth, your location and what type
of recipe you want the Mags to whip up for you. Email it to:
maggiebl-@hotmail.com
(PLEASE use "Birthday" as subject.)
~*~ READER REQUESTS ~*~
There are no reader requests today. Is it because you have managed
to find everything your heart desires in 'A to Z Recipes'?
Send your requests or replies to a request to:
a2zre-@fastmail.fm
(PLEASE use "Recipe Request" as subject.)
~*~ CRAZY CORNER ~*~
Welcome to the crazy corner of the world (mine, any way).
I'll give you the usual warning: "This section may be hazardous
to your sanity. It also may contain some graphic language.
Brief nudity." OK, I lied about the nudity...
Toots, PA…
For sale - Which to Buy? Titanic or The Clinton Video
A comparison of two different, yet strangely similar stories:
TITANIC VIDEO: $9.99 on Internet
CLINTON VIDEO: $9.99 on Internet
TITANIC VIDEO: Over 3 hours long
CLINTON VIDEO: Over 3 hours long
TITANIC VIDEO: The story of Jack and Rose, their forbidden love, and
subsequent catastrophe
CLINTON VIDEO: The story of Bill and Monica, their forbidden love, and
subsequent catastrophe
TITANIC VIDEO: Jack is a starving artist
CLINTON VIDEO: Bill is a bullshit artist
TITANIC VIDEO: In one part, Jack enjoys a good cigar
CLINTON VIDEO: Ditto for Bill
TITANIC VIDEO: During ordeal, Rose's dress gets ruined
CLINTON VIDEO: Ditto for Monica
TITANIC VIDEO: Jack teaches Rose to spit
CLINTON VIDEO: Let's not go there
TITANIC VIDEO: Rose gets to keep her jewelry
CLINTON VIDEO: Monica's forced to return her gifts
TITANIC VIDEO: Rose remembers Jack for the rest of her life
CLINTON VIDEO: Monica doesn't remember Jack
TITANIC VIDEO: Rose goes down on a vessel full of seamen
CLINTON VIDEO: Monica ... uh, never mind
TITANIC VIDEO: Jack surrenders to an icy death
CLINTON VIDEO: Bill goes home to Hillary .. basically the same thing
Rosemarie, KC, MO…
A dentist was getting ready to clean an elderly lady's teeth. He noticed
that she was a little nervous, so he began to tell her a story as he was
putting on his surgical gloves.
"Do you know how they make these rubber gloves?"
She said, "No, I don't have any idea."
"Well," he spoofed.
"Down in Mexico they have this big building set up with a large tank of
latex, and the workers are all picked according to hand size. Each
individual walks up to the tank, dips their hands in and then walks
around for a bit while the latex sets and dries right onto their hands!
Then they peel off the gloves and throw them into the big 'Finished
Goods Crate' and start the process all over again."
She didn't laugh one bit.
Five minutes later, during the procedure, he had to stop cleaning her
teeth because she burst out laughing.
The old woman blushed and exclaimed,
"I just suddenly thought about how they must make condoms!"
Millie, TX…
Male Rules
We always hear "the rules" from the female side. Now here are the rules
from the male side. These are their rules! Please note... these are all
numbered "1" ON PURPOSE!
1. Learn to work the toilet seat. You're a big girl. If it's up, put it
down. We need it up, you need it down. You don't hear us complaining
about you leaving it down.
1. Birthdays, Valentines Day, and Anniversaries are not quests to see if
we can find the perfect present yet again!
1. Sometimes we are not thinking about you. Live with it.
1. Sunday = sports. It's like the full moon or the changing of the
tides. Let it be.
1. Don't cut your hair. Ever. Long hair is always more attractive than
short hair. One of the big reasons guys fear getting married is that
married women always cut their hair, and by then you're stuck with her.
1. Shopping is NOT a sport. And no, we are never going to think of it
that way.
1. Crying is blackmail.
1. Ask for what you want. Let us be clear on this one: Subtle hints do
not work! Strong hints do not work! Obvious hints do not work! Just
say it!
1. We don't remember dates. Mark birthdays and anniversaries on the
calendar. Remind us frequently beforehand.
1. Most guys own three pairs of shoes - tops. What makes you think we'd
be any good at choosing which pair, out of thirty, would look good with
your dress?
1. Yes and No are perfectly acceptable answers to almost every question.
1. Come to us with a problem only if you want help solving it. That's
what we do. Sympathy is what your girlfriends are for.
1. A headache that last for 17 months is a problem. See a doctor.
1. Check your oil! Please.
1. Anything we said 6 months ago is inadmissible in an argument. In
fact, all comments become null and void after 7 days.
1. If you won't dress like the Victoria's Secret girls, don't expect us
to act like soap opera guys.
1. If you think you're fat, you probably are. Don't ask us. We refuse
to answer.
1. If something we said can be interpreted two ways, and one of the ways
makes you sad or angry, we meant the other one.
1. You can either ask us to do something or tell us how you want it
done. Not both. If you already know best how to do it, just do it
yourself.
1. Whenever possible, please say whatever you have to say during
commercials.
1. Christopher Columbus did not need directions, and neither do we.
1. The relationship is never going to be like it was the first two
months we were going out. Get over it. And quit whining to your
girlfriends.
1. ALL men see in only 16 colors, like Windows default settings. Peach,
for example, is a fruit, not a color. Pumpkin is also a fruit. We have
no idea what mauve is.
1. If it itches, it will be scratched. We do that.
1. We are not mind readers and we never will be. Our lack of
mind-reading ability is not proof of how little we care about you.
1. If we ask what is wrong and you say "nothing," we will act like
nothing's wrong. We know you are lying, but it is just not worth the
hassle.
1. If you ask a question you don't want an answer to, expect an answer
you don't want to hear.
1. When we have to go somewhere, absolutely anything you wear is fine.
Really.
1. Don't ask us what we're thinking about unless you are prepared to
discuss such topics as navel lint, the shotgun formation, or monster
trucks.
1. You have enough clothes.
1. You have too many shoes.
1. It is neither in your best interest or ours to take the quiz
together. No, it doesn't matter which quiz.
1. BEER is as exciting for us as handbags are for you.
1. Thank you for reading this. Yes, I know I have to sleep on the couch
tonight, but did you know we really don't mind that. It's like camping.
Send your funnies to: maggiebl-@hotmail.com
(PLEASE use "Humor" as subject.)
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~*~ YOUR FAVORITES ~*~
These are recipes that you have sent in to share with us.
Please do not submit recipes from other newsletter or
ezine collections! They work hard and deserve credit.
Where possible, I have provided the submitter's name
and state. If you do NOT wish for your name to be used,
please specify when you submit.
Send recipes to: a2zre-@fastmail.fm
(PLEASE use "recipes" as subject.)
PLEASE, PLEASE, PLEASE!
Send me your name and state/location with EACH submission.
I have many duplicate names and simply cannot keep track
of which Tom, Suzie or Penelope sent which nor recognize
you by your email address alone.
Vicki, Sarasota, FL
Richard's Chicken and Dumplings
Recipe courtesy Richard Jones, 1999
1 (3 to 3 1/2 pound) chicken, cut into 8 pieces, washed and patted dry
Salt
Freshly ground black pepper
4 ounces vegetable oil
1/2 cup chopped onions
1/2 cup chopped celery
1/2 cup chopped carrots
1/2 cup sliced mushrooms
1 bay leaf
48 ounces chicken stock
4 ounces unsalted butter, melted
4 ounces flour
1 recipe, Dumplings
1/4 cup freshly chopped parsley
Season chicken with salt and pepper. Heat the vegetable oil, over medium
heat, in roasting pan
on top of stove. Place chicken in the oil and brown on both sides. Add
the vegetables and bay
leaf. Sauté the vegetables for 1 minute. Add the chicken stock, cover
and place in the oven.
Bake for 30 minutes, or until the chicken is tender. Remove from the
oven. To create a sauce,
remove the chicken and vegetables from the pan, leaving the stock. In a
small sauce pan, over
medium heat, combine the melted butter and flour. Mix well. Cook for
about 3 minutes, stirring
constantly for a blond roux. Place roasting pan on stove, over a low
flame and whisk in the
roux. Once the sauce has thickened, about 6 to 8 minutes, add the
reserved chicken and
vegetables. Add the dumplings and simmer for 5 minutes. Spoon into
individual serving bowls.
Garnish with chopped parsley.
RICHARD'S DUMPLINGS:
1/4 pound unsalted butter
1/2 cup minced onions
2 teaspoons baking powder
1/4 teaspoon rubbed sage
1/4 teaspoon salt
1/4 teaspoon black pepper
2 1/2 cups all-purpose flour
4 eggs
1/2 cup milk
Melt butter in medium saucepan over low heat. Add minced onions. Cook
onions for
approximately 2 minutes until tender. Do not brown. Remove from heat.
Combine all dry
ingredients in a small bowl. Mix dry ingredients with butter and onions
in saucepan. In a
separate bowl, combine eggs and milk, beating slightly. Add eggs and
milk to flour mixture in
saucepan. Mix so it achieves the consistency of mashed potatoes. To
cook, drop by the teaspoon
onto a rack in a steamer. Steam until dumplings are cooked, about 4 to 6
minutes.
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Source: FoodTV.com
***
Mary in Nashville. Here are a couple chicken recipes:
CHICKEN MARSALA (OLIVE GARDEN COPYCAT)
4 skinless, boneless chicken breasts
1/4 cup all-purpose flour
1/2 tsp garlic salt
1/4 tsp ground black pepper
1/2 tsp oregano
1 Tbsp olive oil
1 Tbsp butter
1 cup fresh sliced mushrooms
1/2 cup Marsala wine
In a medium bowl, mix the flour, garlic salt, pepper and oregano. Set
aside. Heat oil and
butter in a large skillet over medium heat until fat bubbles. Dredge
chicken
in flour mixture and shake off excess. Fry in skillet for 2 minutes or
until lightly browned on
first side. Turn chicken over and add mushrooms. Cook about 2 minutes,
until other side of
chicken is slightly browned. Stir mushrooms so that they cook evenly.
Add Marsala wine. Cover
skillet, turn heat to low and simmer for 10 minutes.
PARMESAN CHICKEN
Coating mix:
2 cups Ritz cracker crumbs (fat free is fine)
3/4 to 1 cup Parmesan cheese (dry)
1/4 tsp. garlic powder
2 tsp. salt
1/8 tsp. pepper
1/4 cup chopped parsley
Mix coating mix well. Dip chicken pieces in melted oleo and then in
coating mix.
Arrange in shallow pan and bake at 350 degrees for 45 mins. Turn
halfway for more even
browning. Coating mixture is enough for 8 servings. If unused coating
is left, store in airtight
container in refrigerator. I keep this on hand at all times.
WINE MAKES CHICKEN LOVELY
A splash of wine enlivens chicken. In a skillet, brown 4 boneless
chicken breasts.
Remove and pour off fat. Stir in 1 green pepper sliced in rings, 1
clove of garlic crushed and
1/2 cup chopped onion. Cook 5 minutes or lightly browned. Return
chicken pieces to pan. Pour
in 1 - 8 ounce can of tomato sauce and 1/3 cup dry white wine or
vermouth over chicken.
Simmer uncovered, 45 mins.
* I use Morton's Nature's Seasoning and also a bit of Italian seasoning
also. Using the newer
flavored tomato sauces would be great also.
***
Greetings! a few favorite chicken recipes...
Jessica, Corfu, Greece
I had this for dinner and it was lovely.
TWENTY-MINUTE SPICY STIR FRY for TWO
3/4 lb. round steak or boneless chicken breasts
2 c. fresh veggies of choice, like broccoli, bok choy,
thin onion wedges, pea pods, carrots, green pepper,
baby corn, etc.
1 T. cornstarch
1 t. grated fresh ginger
1/4 t. garlic powder
1-2 dashes hot pepper flakes
2 T. rice wine or dry sherry (cooking sherry is fine)
2 T. soy sauce
1/3 c. water
sesame oil
Slice the round steak or chicken breast very thinly.
It's easier if the meat or chicken is partially frozen.
Cut veggies into bite-size pieces. In a bowl, mix
together the cornstarch, spices, rice wine/sherry, soy
sauce and water. You can use a wok or a conventional
fry pan and get good results. Heat pan on medium-high
heat. Add 2 to 3 teaspoons sesame oil and tilt pan to
coat the entire bottom. Add veggies from pan. Remove
veggies. Coat bottom of pan with another 3 teaspoons
sesame oil. Add meat or chicken and cook, stirring
constantly, 5-8 minutes, until cooked through. Always
make sure chicken is cooked through! Decrease heat to
medium. Return veggies to the pan and allow to reheat
a minute or two. Add the spice/rice wine/sherry/soy
mixture and stir it through the meat and veggies. Let
cook until the sauce is thickened and bubbly, stir
again and cook an additional 2 minutes. Serve
immediately over boiled rice. Serves 2.
POLLO CON CHORIZO
2 to 2 1/2 lbs. broiler-fryers, cut into serving pieces
2 c. chicken stock
1 clove garlic, chopped
1 bay leaf
1/4 tsp. marjoram
Freshly ground pepper
Lard or salad oil
3 "chorizo" sausages, skinned & chopped
3 canned "lg." chilies
1 onion, chopped
2 or 3 sprigs of parsley
1/4 tsp. thyme
Pinch of salt
1 lb. (about 3 med.) tomatoes, peeled, seeded & chopped
Place the chicken with the stock, onion, garlic,
parsley, bay leaf, thyme, marjoram, salt, and pepper to
taste and the tomatoes in a flameproof casserole with a
lid. Cover and simmer gently over a low heat, until
the chicken is tender, about 1 hour. Remove the
chicken pieces from the broth to a heated serving dish
and keep warm. Meanwhile, heat a little lard in a
skillet and fry the sausages until brown, pouring off
the excess fat. Drain on paper towels. Skim the fat
off the broth and remove the bay leaf and parsley,
strain the broth. Place the solids from the broth in
an electric blender with the sausages, chilies and a
small amount of the stock. Blend to a smooth puree.
Return to the casserole and add the remainder of the
stock. Cook over moderate heat until the sauce is the
consistency of heavy cream. Pour over the chicken and
serve. Serves 6. This can be served with rice, also
can be used as a filler in tacos, quesadillas,
enchiladas or burritos with the usual goodies, sour
cream, frijoles, guacamole, etc. Don't worry if things
get messy, that's "Mexican Style".
THE CHICKEN FRICASSEE
1/2 tsp. salt
1/2 tsp. pepper
1 lg. fryer (or 6 legs with thighs or 4 large breasts)
1 lg. onion
1/4 c. green onions minced
1/2 c. carrots sliced thinly
1/2 c. mushrooms sliced thinly
1/2 c. celery chopped
1 bell pepper (chopped)
6 tbsp. olive oil
6 tbsp. flour (brown in cooking oil)
4 c. hot water
flour
milk
Cut up chicken as for frying. Season and cook until
brown in hot olive oil. Remove from oil and add flour,
stirring and browning roux slowly until dark brown. Add
onions and cook until soft. Add chicken, water and
veggies and cook until chicken is tender. (Keep gravy
the consistency of thick cream. May need a bit more
flour and milk to thicken)
Chicken should be boned and may be served in patty
shells, as a large chicken pie, on white rice, or
spooned over mashed potatoes and served with crisp
salad. [note: white meat will dry out faster than
dark meat; boneless white or dark will cook faster.]
DILLED CHICKEN WITH NEW POTATOES AND ASPARAGUS
1/3 c. all-purpose flour
1 tsp. salt
1/2 tsp. paprika
2 tbsp. vegetable oil
4 bone-in chicken breast halves (8 oz. each)
1 tbsp. lemon juice, or to taste
2 c. chicken broth
1/4 c. fresh dill, chopped
8 (12 oz.) sm. new potatoes
12 oz. fresh asparagus, ends trimmed
Mix flour, salt, and paprika in a medium-size bowl.
Heat oil in a deep 12 inch skillet over medium-high
heat. While oil heats, coat chicken with flour. Shake
off excess. Add chicken, skin side down, to skillet
and cook about 3 minutes until well browned. Remove to
plate with slotted spoon. Meanwhile, pour broth into
flour mixture remaining in bowl. Whisk until smooth.
Drain fat from skillet. Add chicken broth mixture and
2 tablespoons dill. Stir to mix. Add chicken, skin
side up, and potatoes. Bring to a boil over high heat,
reduce heat, cover and simmer 10 minutes. Add
asparagus, cover and simmer 10 minutes longer or until
chicken and vegetables are tender. Remove from heat.
Sprinkle with lemon juice and remaining 2 tablespoons
dill. Makes 4 servings.
CHICKEN BREASTS FLORENTINE
Yield: 6 Servings
2 lb boneless chicken breasts
1/2 cup flour
2 large eggs, beaten
2/3 cup seasoned dry bread crumbs
1/4 cup oil
1 clove garlic, chopped
1/2 cup dry white wine
1 envelope golden onion soup mix
1 1/2 cup water
2 Tbsp finely chopped parsley
1/8 tsp pepper
Dip chicken in flour, then eggs, then bread crumbs. In
large skillet, heat oil and cook chicken over medium heat
until almost done. Remove chicken. Reserve 1 Tbsp drippings.
Add garlic and wine to reserved drippings, and cook over
medium heat 5 minutes. Stir in golden onion recipe soup mix
thoroughly blended with water, bring to a boil. Return chicken
to skillet and simmer covered 10 minutes or until chicken is
done and sauce is slightly thickened. Stir in parsley and pepper.
To serve, arrange chicken over hot rice and spinach; garnish as desired.
MICROWAVE DIRECTIONS: Omit oil and decrease wine to 1/4
cup. Dip chicken in flour, eggs, and bread crumbs as above. In
3-quart casserole, heat chicken, uncovered, at HIGH (Full
Power) 4 minutes, rearranging chicken once. Stir in garlic, then
golden onion recipe soup mix, thoroughly blended with water and
wine. Heat uncovered on HIGH (Full Power) 5 minutes or until boiling,
stirring once. Decrease heat to MEDIUM (50% of Full Power) and
heat uncovered, stirring occasionally, 7 minutes or until chicken is
done and sauce is slightly thickened. Stir in parsley and pepper. Let
stand covered 5 minutes. Serve as above.
Serve over hot cooked rice or white rice and/or hot cooked spinach.
APRICOT-PECAN CHICKEN
4 chicken breast halves, skinned & boned
1/4 c. broken pecans (or walnut or slivered almonds)
2 tbsp. margarine
1/3 c. apricot preserves
1 tbsp. vinegar
1/4 tsp. ground ginger
Rinse chicken and pat dry. In large skillet melt
margarine and then add chicken and nuts. Cook over
medium heat for 8 to 10 minutes, turning occasionally.
Transfer chicken breasts to serving platter, reserving
juices in skillet. Keep chicken warm. To prepare
glaze: Stir preserves, vinegar and ginger into
reserved juices in skillet. Cook and stir over medium
heat for 1 to 2 minutes, until mixture is heated
through. Spoon glaze over chicken and serve. Easy and
elegant!
PINEAPPLE CHICKEN
2 c. sliced raw chicken breasts (1" strips)
18 pineapple cubes, canned
1 whole green pepper, cut into 1" long thin slices
1 carrot peeled and thinly sliced
1 c. sliced raw celery
Salt & pepper to taste
--SWEET AND SOUR SAUCE:--
1 c. white vinegar
1 c. apricot nectar
1 c. brown sugar
1 tsp. Worcestershire
1/2 bottle tomato catsup
1 tsp. cornstarch
Prepare sauce first by combining all ingredients
except cornstarch. Simmer for 30 minutes. Thicken
with cornstarch diluted in a little water. Sauté
chicken in a little oil (do not brown) and add all
other ingredients and stir constantly. Add sweet and
sour sauce, salt and pepper to taste. Serve on rice.
***
Martin James: Copenhagen, Denmark.
Hi Maggie and here are some recipes for you from my
first chicken newsletter made around a year ago. This
is one of my fav´s in subject and I am cooking chicken
many different ways.
martinjjame-@topica.com
CHICKEN IN WINE SAUCE (Slow Cooker)
INGREDIENTS
4 slices bacon, cut into pieces
1/4 cup All Purpose Flour
1/2 teaspoon salt
1/8 teaspoon pepper
3 to 3 1/2 lb cut-up frying chicken, skin removed
1 1/2 cups fresh baby carrots
1 cup frozen small whole onions, thawed
1 (4.5oz) jar Whole Mushrooms, drained
1 garlic clove, minced
3/4 cup Merlot wine
1/2 cup chicken broth
2 teaspoons dried parsley flakes
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried marjoram leaves
1/4 cup water
2 tablespoons All Purpose Flour
2 tablespoons chopped fresh parsley
Prep Time: 35 Minutes (Ready in 9 Hours 35 Minutes)
DIRECTIONS
Cook bacon in large nonstick skillet over medium heat
until crisp. Remove bacon from skillet; drain on paper
towels. Refrigerate until needed.
Remove and discard all but 2 tablespoons bacon
drippings from skillet. In shallow dish or pie pan,
combine 1/4 cup flour, salt and pepper; mix well. Coat
chicken pieces generously with flour mixture. Add
chicken to skillet; cook 7 to 10 minutes or until
deep golden brown on all sides. Place chicken in 3 1/2
to 4-quart slow cooker.
In same skillet, combine carrots, onions, mushrooms
and garlic. Cook and stir over medium heat for 5
minutes or until lightly browned. Add to chicken in
slow cooker.
Add wine, broth, dried parsley, thyme and marjoram to
same skillet; cook and stir until hot, scraping up
bits from bottom of skillet. Pour over chicken and
vegetables in slow cooker.
Cover; cook on low setting for 7 to 9 hours or until
chicken is fork-tender, its juices run clear and
vegetables are tender. Remove chicken and vegetables
from slow cooker with slotted spoon; place on serving
platter. Cover to keep warm.
In small bowl, combine water and 2 tablespoons flour;
blend well. Add to slow cooker. Increase setting to
high; cook until thickened.
Sprinkle chicken with reserved bacon and chopped
parsley. Serve with wine sauce.
Serves 4.
SUMMER FRUIT AND CHICKEN SALAD
DRESSING:
1/2 cup low-fat raspberry yogurt
1/4 cup light mayonnaise or salad dressing
2 tablespoons honey
SALAD:
4 leaves leaf lettuce
8oz sliced cooked chicken, cut into bite-sized strips
1/2 medium cantaloupe, seeds removed, peeled, cut into
very thin
slices and halved
1 cup fresh raspberries
1/2 cup fresh blueberries
Prep Time: 20 Minutes
DIRECTIONS
In small bowl, combine all dressing ingredients; blend
well. Refrigerate until serving time.
To serve, arrange lettuce on large serving platter or
on 4 individual plates. Arrange chicken, cantaloupe,
raspberries and blueberries over lettuce. Drizzle
dressing over salad.
Serves 4.
BOURBON CHICKEN
4 Small skinless, boneless chicken breast halves
2 tablespoon Olive oil
1 tablespoon Butter
1 Large clove garlic, minced or put through a garlic
press
1 Small onion, finely chopped
2 tablespoon Chicken broth
2 tablespoon Bourbon whiskey
Salt and pepper, to taste
Melt butter with olive oil in a heavy skillet. Sauté
garlic and onion until onion is transparent. Remove
garlic and onion from skillet with slotted spoon.
Brown chicken breast halves on both sides. Return
garlic and onion to skillet, add chicken broth and
bourbon. Cover and cook over very low heat until
chicken is tender and done, about 20 to 25 minutes.
Makes 2 to 4 servings, depending upon appetites.
Notes:
This is an excellent, easy dish. The bourbon imparts a
very slight sweetness that combines wonderfully with
the garlic and onion. The sauce goes very nicely with
rice.
CREAMED CHICKEN AND VEGETABLES
An old-fashioned and versatile dish. Serve it over
split hot biscuits (or toasted English muffins) for
brunch or over egg noodles for a comforting simple
dinner.
INGREDIENTS
2 tablespoons (1/4 stick) butter
2 large leeks (white and pale green parts only),
halved
lengthwise, sliced crosswise
2 large carrots, peeled, sliced
2 medium russet potatoes, peeled, cut into 1/2-inch
pieces
2 tablespoons chopped fresh tarragon or 2 teaspoons
dried
2 1/2 teaspoons chopped fresh rosemary or 1 3/4
teaspoons dried
2 large garlic cloves, chopped
1 3/4 cups (or more) canned low-salt chicken broth
1 10 3/4-ounce can condensed cream of chicken soup
1/2 cup whipping cream
3 cups diced cooked chicken
DIRECTIONS
Melt butter in heavy large pot over medium heat. Add
leeks, carrots, potatoes, herbs and garlic. Sauté
until vegetables begin to soften, about 5 minutes. Add
1 3/4 cups broth; bring to boil. Cover pot, reduce
heat to low and simmer until vegetables are tender,
about 20 minutes.
Mix condensed soup and cream into vegetables. Add
chicken. Simmer until heated through, thinning with
additional broth by 1/4 cupfuls, if desired about 5
minutes. Season with salt and pepper.
Serves 4 to 6.
GRILLED CHICKEN MARINATED IN CUMIN, LEMON AND GARLIC
Serves 4
Puree the garlic and onion with the oil in a food
processor.
INGREDIENTS
2 tablespoons cracked white peppercorns
2 teaspoons coarsely ground cumin
1 teaspoon coarsely cracked coriander seeds
1/2 teaspoon ground cinnamon
1 cup chopped onion
1/4 cup fresh lemon juice
1/4 cup canola oil
4 tablespoons chopped fresh flat-leaf parsley
2 tablespoons grated lemon zest
12 cloves garlic, peeled, mashed to a paste, and
sprinkled with
coarse salt
2 3-pound free-range chickens, quartered
Coarse salt to taste
DIRECTIONS
In a sauté pan, combine the peppercorns, cumin,
coriander seeds and cinnamon; toast the spices,
shaking the pan gently, over medium heat for about 1
minute, until fragrant. Take care not to burn them.
Transfer them to a food processor or spice grinder and
pulse to blend.
DIRECTIONS
In a stainless steel mixing bowl, combine the onion,
lemon juice, canola oil, parsley, lemon zest and
garlic. Season the chicken with the ground spices,
then add the chicken pieces to the bowl with the
marinade. Mix well. Put the chicken in a dish,
cover, and refrigerate for at least 8 hours, and
ideally overnight.
Build a charcoal fire in a grill and let the coals
burn until covered with white ash. Spread them out in
the grill. Lightly oil the grill grate.
Lift the chicken from the dish and scrape off the
excess marinade. Season the chicken with salt, and
grill it, turning the pieces several times, for 20 to
25 minutes, or until the chicken is cooked through and
the thigh juices run clear when pricked with a small,
sharp knife.
GARLIC-GINGER ROASTED CHICKEN
(Here is a good thing to do with a whole chicken).
Prepare a marinade using soy sauce (1/2 cup), honey
(1/4 cup), vinegar (any kind, 1/4 cup),
chopped garlic (2 tbsp or so), and
minced ginger root (2 tablespoons or so).
The proportions are a matter of taste.
DIRECTIONS
Place your rinsed chicken in a ziplock bag and cover
with marinade. Seal to exclude air so chicken is fully
contacted by the marinade. Let marinate at least 8
hours or overnight for a more intense flavor.
When ready to roast, place breast side down in a
shallow pan. Roast about 20 - 25 minutes per pound,
350F. Baste with the marinade or pan juices every 15
minutes. Turn the chicken breast side up during the
last half hour. Chicken should be a nice mahogany
color when done. Keep a close eye on it though; the
marinade can scorch a little with all that honey in
it.
CHICKEN WITH ROASTED LEMON AND ROSEMARY SAUCE
INGREDIENTS
1-1/2 pounds small new potatoes such as Red Bliss
2 large lemons
Extra-virgin olive oil for brushing on lemons, plus
1/4 cup
Gray salt and freshly ground pepper
4 boneless chicken breast halves, skin on
1 tablespoon minced garlic
1 cup double-strength chicken stock, or 2 cups canned salted
chicken broth boiled until reduced by half
1 teaspoon finely chopped fresh rosemary
1 tablespoon finely chopped fresh flat-leaf parsley
1 tablespoon unsalted butter (optional)
DIRECTIONS
Put the potatoes in a pot of salted cold water and
bring to a boil. Cook until just tender, about 20
minutes. Drain and let cool, but do not peel. Cut in
half and set aside.
Preheat the broiler. Cut a small slice off both ends
of each lemon, then cut in half crosswise. Arrange the
lemons, flesh side up, in a flameproof non-reactive
baking dish, brush with olive oil, and season with
salt and pepper. Broil 6 inches or
more from the heat until browned and soft, about 10
minutes. Let cool. Squeeze the lemon halves over a
sieve suspended over a bowl. Push and stir the pulp
through the sieve with a rubber spatula or wooden
spoon. Discard the lemon shells.
Preheat the oven to 4500F. Season the chicken with
salt and pepper. Heat the remaining 1/4 cup olive oil
in a large ovenproof sauté pan over medium-high heat
until hot. Add the chicken, lower the heat to medium,
and cook, turning once, until brown on both sides,
about 5 minutes. Remove to a platter.
Return the pan to medium-high heat, add the potatoes,
season with salt and pepper, and cook, stirring and
tossing, until brown all over, about 5 minutes. Drain
off the excess oil.
Arrange the chicken breasts on top of the potatoes and
place in the oven to reheat and cook through, about 10
minutes. When done, remove the chicken to a platter
and put the pan with the potatoes over medium-high
heat. Toss well so the pan juices are absorbed into
the potatoes. Scrape the potatoes out of the pan
onto the platter around the chicken.
Return the pan to medium-high heat and add the garlic.
Sauté briefly until light brown. Immediately add the
reserved roasted lemon juice (this final flash of heat
will cook off any residual acid flavor), stock,
rosemary, and parsley. Stir and scrape up all the
browned bits that cling to the bottom and sides of the
pan. Season to taste with salt and pepper. If the
sauce tastes too lemony, stir in the optional butter.
Pour the sauce over the
chicken and potatoes and serve immediately.
Makes 4 servings.
CHICKEN BREASTS STUFFED WITH GOAT CHEESE AND BASIL
4 boneless chicken breast halves, skinned
1/2 cup fresh goat cheese (such as Montrachet) (about
4oz)
2 green onions, thinly sliced
3 basil leaves, shredded or 1 teaspoon dried, crumbled
Salt and freshly ground pepper
1 egg, beaten to blend
1/2 cup dry breadcrumbs
2 tablespoons (1/4 stick) unsalted butter melted
MUSHROOM-WINE SAUCE
1/4 cup (1/2 stick) unsalted butter
1/2 pound mushrooms, sliced
1/4 cup dry white wine
2/3 cup chicken stock or canned low-salt broth
4 tablespoons chilled unsalted butter (1/2 stick), cut
into 4
pieces
Salt and pepper
FOR CHICKEN: Preheat oven to 3500F. Pound chicken
between sheets of waxed paper to thickness of 1/4 inch
using meat mallet. Pat chicken dry.
Combine cheese, green onions and basil in small bowl.
Season with salt and pepper. Spread cheese mixture
lengthwise over half of each chicken piece. Tuck short
ends in. Roll chicken up, starting at one long side,
into tight cylinders. Tie ends with string to secure.
Dip chicken in egg, allowing excess to drip
into bowl. Roll in breadcrumbs, shaking off excess.
(Can be prepared 4 hours ahead. Refrigerate.)
Place chicken in 8-inch square baking dish. Pour 2
tablespoons melted butter over. Bake until cooked
through, about 20 minutes.
FOR SAUCE: Meanwhile, melt 1/4 cup butter in heavy
large skillet over medium heat. Add mushrooms and
sauté until tender, about 8 minutes. Add wine and boil
3 minutes. Add stock and boil until liquid is reduced
by half, about 6 minutes. Remove from heat and swirl
in 4 tablespoons cold butter 1 piece at a time. Season
sauce with salt and freshly ground pepper.
Remove string from chicken. Cut rolls crosswise into
1/2-inch-thick rounds. Fan on plates. Serve
immediately, passing sauce separately.
Serves 4.
PAN GRILLED SPICY THAI CHICKEN
INGREDIENTS
4 broiler-fryer chicken breast halves, skinless and
boneless
1/4 teaspoon garlic powder
1/2 cup water
1/4 cup vinegar
1/4 cup white wine
2 tablespoons sugar
2 tablespoons cilantro
1 tablespoon finely chopped medium hot red chili
peppers
1 1/2 teaspoons grated lime peel
1 tablespoon corn oil
2 tablespoons freshly grated coconut
1 lime, cut in slices
cilantro sprigs
red chili peppers
DIRECTIONS
In glass dish, place chicken and sprinkle with garlic
powder; set aside. In saucepan, make marinade by
mixing together water, vinegar, wine and sugar. Heat
gently, stirring, over low temperature, about 3
minutes or until sugar has dissolved. Remove from heat
and add cilantro and red chili pepper. Pour 1/4 cup of
marinade over chicken. Marinate in refrigerator 30
minutes. Reserve 1/2 cup of remaining marinade for
dipping sauce. Remove chicken from marinade and
sprinkle grated lime peel evenly over both sides. In
fry pan, place oil and heat to medium high temperature.
Add chicken and cook, turning, about 6 minutes or
until brown on both sides. Add remaining 1/4 cup
marinade and cook about 3 minutes or until sauce
thickens. To serve, place chicken on platter and
sprinkle with grated coconut. Garnish with lime slices,
cilantro and red chili pepper. Serve reserved 1/2 cup
of marinade in separate bowl for dipping. Makes 4
servings.
***
Larry Holmes, Ontario, Canada
NO-FAT FRIED CHICKEN
(Makes 4 servings at 221 calories each)
1 broiler-fryer, cut up (about 2
pounds)
1 teaspoon salt
1/8 teaspoon pepper
2 large onions, sliced
1/2 cup water
Place chicken, skin-side down, in a single layer in
a large skillet. Sprinkle with salt and pepper; place
onion slices on top; cover tightly. (No need to add
fat.)
Cook over low heat, 20 minutes. Tilt lid slightly so
liquid will evaporate; continue cooking 20 minutes
longer, or until chicken is tender and golden.
Place chicken on a heated serving platter, pushing
onions back into pan; stir in water, mixing with
browned bits from bottom of pan; cook until liquid
evaporates. Spoon pan juices over chicken.
WEIGHT WORRIER'S FRICASSEE
(Makes 6 servings at 200 calories each)
Low Fat!
3 whole chicken breasts, split
1 small onion, chopped (1/4 cup)
1/2 cup finely chopped celery
2 teaspoons salt
1/8 teaspoon pepper
1 cup water
2 tablespoon flour
1/2 cup skim milk
Simmer the chicken, covered, with onion, celery,
salt, pepper and water in a medium-size skillet 30
minutes, or until tender. Remove to a heated ser-
ving platter and keep warm.
Mix flour and skim milk in a cup; stir into hot broth
in skillet. Cook, stirring constantly, until gravy thick-
ens and bubbles 3 minutes. Serve in a separate bowl.
ORANGE CHICKEN
(Makes 4 servings at 216 calories each)
Low Fat!
4 drumsticks with thighs (about 4
pounds
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup orange juice
1 tablespoon honey
1 teaspoon Worcestershire sauce
1/4 teaspoon dry mustard
Place chicken, skin-side up, in a single layer in a
shallow baking pan; sprinkle with salt and pepper.
Bake in moderate oven (375°) 30 minutes.
Blend orange juice, honey, Worcestershire sauce and
mustard in a cup. Brush part over chicken.
Continue baking, brushing again with remaining orange
mixture, 20 minutes, or until chicken is tender and
richly glazed.
SLICK CHICK
(Makes 4 servings at
321 calories each)
Low Fat!
2 small broiler-fryers (about 1 1/2
pounds)
1 1/2 teaspoons salt
1 large onion, chopped (1 cup)
1/4 cup water
1/4 teaspoon ground coriander
1/4 teaspoon curry powder
3 medium-size apples pared,
quartered, cored, chopped
1 teaspoon paprika
1/2 cup chicken broth
Sprinkle chicken insides with 1/2 teaspoon salt.
Simmer onion in water in a medium-size skillet
5 minutes or until soft; stir in coriander, curry
powder, apples and 1/2 teaspoon salt. Cook,
stirring often, over medium heat 10 minutes, or
until apples are slightly soft. Remove from heat.
Stuff neck and body cavities of chicken lightly
with apple mixture. Smooth neck skin over stuf-
fing and skewer to back; tie legs to tail with
string. Place chickens, side by side, in a roasting
pan.
Mix remaining 1/2 teaspoon salt and paprika in
a cup; sprinkle over chickens.
Roast in moderate oven (375°), basting several
times with chicken broth, 1 hour, 10 minutes, or
until drumsticks move easily and meaty part of
thigh feels soft.
Remove chickens to a heated serving platter; cut
away strings and remove skewer. Garnish platter
with parsley and a few thin apple slices. Cut
chicken in half and divide stuffing equally for each
diner.
MAYTIME CHICKEN BREAST SOUP
(Makes 6 servings at 241 calories each)
1 large onion, sliced
1 white turnip, pared and diced
2 stalks celery with leaves, chopped
2 envelopes or teaspoons instant
chicken broth
2 teaspoons salt
6 peppercorns
8 cups water
3 WHOLE chicken breast, split
6 small boiling potatoes, pared
2 large carrots, pared, sliced
6 stalks broccoli, trimmed
1 small elbow squash, tipped and
sliced
1 cup frozen green peas
3 tablespoons cornstarch
1/2 cup cold water
Combine onion, turnip, celery, instant chicken
broth, salt, peppercorns and water in a large
kettle; cover.
Bring to boiling; lower heat; simmer 45 minutes;
add chicken breasts and simmer 30 minutes, or
until chicken breasts are tender; remove from heat.
Spoon into a large glass or ceramic bowl; cool;
cover with plastic wrap; refrigerate over night.
Skim fat layer from top of broth. Remove skin
from chicken breasts; discard skin. Strain broth
into kettle; bring to boiling; add potatoes and cook
10 minutes; add carrots, broccoli and yellow squash;
simmer 10 minutes ; add peas and chicken breasts;
simmer 10 minutes longer, or until chicken breasts
are heated through. Bring to boiling.
Combine cornstarch and cold water in a cup; stir
into boiling liquid; cook, stirring constantly, until
liquid thickens and bubbles 1 minute. Ladle into
heated soup bowls.
Note: If you wish to make this recipe in one day,
quick-chill broth and chicken breasts in freezer for
1 hour.
CORDON BLEU CHICKEN
(Makes 6 servings at 236 calories each)
3 whole chicken breasts, split
6 thin slices lean cooked ham
6 thin slices Swiss cheese
fresh minced parsley
instant garlic powder
1/4 teaspoon pepper
1/3 cup fine dry bread crumbs
2 teaspoons vegetable oil
Skin and bone chicken breasts. Flatten slightly
with a meat mallet or the edge of a plate.
Place a ham and cheese slice on each chicken
piece; sprinkle with minced parsley, garlic pow-
der, salt and pepper.
Roll up chicken to enclose ham and cheese;
secure with wooden picks.
Blend bread crumbs with oil and place in a flat
plate. Press each chicken roll into the mixture
to coat lightly. Place on a nonstick baking sheet.
Bake in moderate oven (350°) 35 minutes, or until
chicken is tender.
DIETER'S CHICKEN IN ASPIC
(Makes 6 servings at 196 calories)
3 whole chicken breasts, split
2 envelopes or teaspoons instant
chicken broth
1 1/2 cups water
1 tablespoon leaf tarragon
1 tablespoon instant minced onion
few sprigs parsley
1 envelope unflavored gelatin
6 slices of carrot
2 green onion tops, cut in strips
fresh spinach leaves
Combine chicken breasts, instant chicken broth and
water in a large saucepan. Tie tarragon, onion and
parsley in a cheesecloth; add to saucepan; cover.
Simmer 30 minutes, or until chicken is tender. Re-
move from broth and cool until easy to handle. Pull
off skin; chill chicken breasts. Chill broth until fat
rises to top then skim off.
Soften gelatin in 1/2 cup of the broth in a small sauce-
pan; heat, stirring constantly, until gelatin dissolves;
remove from heat. Stir in remaining broth.
Place chicken breasts in a single layer on a wire rack
set in a shallow baking pan.
Measure 1/2 cup of the gelatin mixture; set cup in a
small bowl of ice and water; shill just until as thick
as unbeaten egg white. Brush over chicken breasts
to coat. (Keep remaining gelatin at room temperature.)
Arrange a flower in gelatin on each chicken breast,
using a carrot slice for blossom and a long strip of
green onion top for stem and short pieces for leaves.
Chill until firm.
Measure out another 1/2 cup of the gelatin mixture
and chill until thickened; brush over decorations on
chicken; chill until firm. Chill remaining gelatin mix-
ture; spoon over chicken a third time to make a thick
coating, then chill several hours.
When ready to serve arrange chicken on a spinach-
lined platter. Garnish with cherry tomatoes.
TANDOORI CHICKEN
(6 servings at 230 calories each)
1 roasting chicken (about 3 1/2
pounds)
1 teaspoon saffron (optional)
1 tablespoon hot water
1 container (8 ounces) plain yogurt
1/4 cup lime or lemon juice
2 cloves garlic, crushed
1 1/2 teaspoons salt
1 teaspoon ground ginger
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
dash cayenne pepper
watercress
lemon wedges
Skewer neck skin of chicken to body; push tail
inside bird and secure body cavity closed; tie legs
together and draw string up and under wings and
knot. Place in a large oval glass casserole.
Soak saffron in hot water for 5 minutes in a small
bowl; stir in yogurt, lime or lemon juice, garlic,
salt, ginger, cumin, turmeric, and cayenne. Spoon
over chicken, coating evenly; cover casserole with
plastic wrap. Marinade chicken for at least 4 hours,
or overnight.
Roast in moderate oven (350°) 1 hour, 30 minutes,
basting often with yogurt mixture, or until drumstick
moves easily at joint. Remove string.
Arrange on a heated serving platter with watercress
and lemon wedges. Serve with a crisp salad of broken
greens and sliced fresh mushrooms and cucumbers and
a lemon-lime low calorie drink, if you wish.
ROAST CHICKEN WITH WILD RICE
(Makes 8 servings at 281 calories each)
1 can (6 ounces) mushroom stems
and pieces
1 package (6 ounces) long grain wild
rice mix
1 tablespoon instant minced onion
1 can (13 3/4 ounces) chicken broth
water
2 broiler-fryers (about 2 1/2 pounds
each)
2 tablespoons thinly slivered orange
peel
1/4 cup orange juice
1/2 cup diet maple syrup
1/4 teaspoon ground ginger
Drain mushrooms, reserving liquid. Mix mushroom
liquid, chicken broth and water to measure 2 1/2 cups.
Combine rice mix and onion in a medium-size saucepan
together with the liquid. Cook, following label directions
on rice package. Stir in mushrooms.
Lightly stuff chicken with rice mixture; secure with poultry
skewers. Place chickens, breast sides up, on rack in a large
shallow baking pan; tuck wings under or tie across the backs.
Roast in moderate oven (375°) for 1 hour, 5 minutes, or
until just tender. Drain excess fat.
Combine orange peel, juice, maple syrup and ground ginger
in a small bowl. Brush glaze over chicken; roast 10 minutes
longer, or until well glazed. Remove cord and skewers.
LOW-CAL CHICKEN TERIYAKI
(Makes 6 servings at 159 calories each)
3 whole chicken breasts, split
1/2 cup lemon juice
1/4 cup water
3 tablespoons soy sauce
1/4 teaspoon ground ginger
1 teaspoon garlic salt
Marinate chicken breasts in a sauce made by combining
lemon juice, water, soy sauce, ground ginger and garlic
salt in a glass or ceramic bowl for at least 3 hours, or
over night; remove breasts and reserve marinade.
Barbecue chicken about 30 minutes, or until tender, on
hibachi or under your broiler. Baste frequently with
marinade.
DIET CHICKEN CACCIATORE
(Makes 6 servings at 177 calories each)
3 whole chicken breasts, split
1 Bermuda onion, cut in 6 slices
1 envelope (1 1/2 ounces) spaghetti
sauce mix
1 can (16 ounces) tomatoes
Brown chicken breasts in a large nonstick skillet;
arrange in single layer in an 8-cup shallow casserole.
Top each breast with an onion slice.
Blend spaghetti sauce mix into drippings in skillet;
stir in tomatoes; bring to boiling, stirring constantly.
Spoon around chicken breasts and onions; cover
casserole.
Bake in moderate oven (350°) 1 hour, or until
chicken breasts are tender. Serve with Italian green
beans.
SWEET & SOUR CHICKEN
(Makes 4 servings at 306 calories each)
2 whole chicken breasts
3 tablespoons teriyaki or soy
sauce
1 tablespoon vegetable oil
2 medium-size yellow squash,
trimmed and sliced
1 package (9 ounces) frozen cut
green beans
2 cups water
2 tablespoons lemon juice
1 can (8 1/2 ounces) pineapple
chunks in pineapple juice
2 tablespoons cornstarch
1 can (5 ounces) water chestnuts,
sliced
granulated or liquid low calorie
sweetener
Pull skins from chicken breasts; cut meat from bones,
and cut into thin strips. Marinate in teriyaki or soy
sauce in a bowl for 15 minutes.
Heat oil in a wok or large skillet; remove chicken from
sauce; brown quickly in hot oil. Add yellow squash and
green beans. Sauté, stirring gently, 3 minutes, or just
until shiny-moist. Add remaining teriyaki or soy sauce,
water, lemon juice; cover and steam 5 minutes.
While vegetables steam, drain liquid from pineapple into
a small cup; stir in cornstarch to make a smooth paste.
Add pineapple and sliced water chestnuts to skillet; bring
to boiling; cook, stirring constantly, until mixture thickens
and bubbles 1 minutes. Stir in your favorite low-calorie
sweetener, using the equivalent of 1 tablespoon sugar.
Serve with Chinese noodles, if your wish. (70 calories,
per 1/3 cup of noodles!).
CHICKEN MARENGO, DIET STYLE
(Makes 8 servings at 252 calories each)
2 broiler-fryers, cut up
1 can condensed tomato soup
1/2 pound mushrooms
instant garlic powder
1 teaspoon salt
1/2 teaspoon leaf thyme, crumbled
1 can (16 ounces) small boiled onions
Place chicken pieces, skin-side down, in a nonstick
skillet. Brown slowly over moderate heat. (Chicken
will brown in its own fat.) Turn and brown other
side. Drain off fat.
Add soup, mushrooms, garlic powder, salt, thyme and
onion liquid. Cover and simmer over low heat for 45
minutes or until chicken is tender. Add onions. Un-
cover. Continue cooking until sauce thickens, about
10 minutes.
FRENCH CHICKEN IN SHERRY SAUCE
(Makes 6 servings at 217 calories each)
3 whole chicken breasts, split
1/2 teaspoon salt
1 medium-size onion, sliced
1/4 cup chopped green pepper
1 cup sliced mushrooms
Sauce:
1 cup orange juice
1/4 cup dry sherry
1/2 cup water
1 tablespoon firmly packed brown
sugar
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon grated orange rind
1 tablespoon flour
2 teaspoons chopped parsley
paprika
1 orange, peeled and sliced
Place chicken breasts, skin-side up, on rack of broiler
pan. Broil 2 inches from heat for 10 minutes, or until
skin is brown and crackly. Do not turn.
Place browned chicken breasts in a shallow 8-cup
casserole. Sprinkle with 1/2 teaspoon salt. Add onion,
green pepper and mushrooms.
Make sauce: combine orange juice, sherry, water, brown
sugar, 1 teaspoon salt, pepper, orange rind and flour in
small saucepan. Blend well. Cook over medium heat,
stirring constantly, until sauce thickens and bubbles;
add parsley. Pour over chicken breasts.
Bake in moderate oven (375°) 45 minutes, or until chicken
is tender. Baste several times. Sprinkle with paprika; gar-
nish with orange slices.
DIETER'S HAWAIIAN CHICKEN
(Makes 6 servings at 287 calories each)
3 broiler-fryers (about 1 1/2
pounds each)
1 small onion. chopped (1/4 cup)
1/4 cup soy sauce
1 1/2 cups water
6 slices pineapple in pineapple
juice (from a 1-pound, 4-
ounce can)
2 tablespoons chopped parsley
Arrange split chickens, skin-side down, in large
shallow baking pan. Mix onion, soy sauce and
water in a small bowl; pour over chicken.
Bake in moderate oven (350°) 30 minutes, turn
chickens; bake, basting several times with soy
mixture in pan, 30 minutes longer, or until ten-
der.
Dry drained pineapple slices well on paper towel;
roll each slice in chopped parsley. Serve with
chicken.
PEACHY LOW-CALORIE CHICKEN
(Makes 6 servings at 210 calories each)
3 whole chicken breasts, cut up
(2 1/2 pounds)
3 drumsticks
3 thighs
1 can (1 pound) diet-pack cling
peaches
2 tablespoons lemon juice
1 teaspoon soy sauce
Arrange chicken pieces in a single layer in a
13x9x2-inch baking dish.
Drain peach syrup into a cup; reserve peaches.
Add lemon juice and soy sauce to syrup; brush
about half over chicken pieces.
Bake in hot oven (400°), brushing every 15
minutes with remaining peach syrup mixture
and pan juices, 1 hour or until chicken is ten-
der and richly browned. Place peach halves
around chicken; brush with pan juices; bake
5 minutes longer to heat peaches through.
ARROZ CON POLLO
(Makes 8 servings at
290 calories each)
2 broiler-fryers, cut up
1 large onion, chopped (1 cup)
2 cloves garlic, minced
1 cup tomato juice
1 cup water
3 tomatoes, peeled and chopped
1 bay leaf
1/2 teaspoon ground saffron
1 1/2 teaspoon salt
1/4 teaspoon pepper
1 cup uncooked rice
1 medium-size green pepper,
halved, seeded and diced
1 pimiento, sliced
1/4 cup dry sherry
Trim away excess far from chicken pieces.
Arrange skin-side down in a cold nonstick
skillet. Brown slowly over low heat.
Add the onion and garlic. Sauté; pour off
any fat.
Add tomato juice, water, tomatoes, bay leaf,
saffron, salt and pepper. Cover and simmer
over low heat 20 minutes.
Add rice, green pepper, pimiento and wine.
Cover and cook 30 minutes longer, or until
chicken is tender and liquid absorbed.
DIET COQ AU VIN
(Makes 4 servings at
339 calories each)
1 broiler-fryer, cut up
1 large onion, chopped (1 cup)
1 clove garlic, minced
1 3/4 cup water
1/2 cup dry red wine
1 teaspoon salt
1 teaspoon leaf tarragon, crumbled
1 bay leaf
1/2 pound small white onions, peeled
1 pound mushrooms
2 envelopes or teaspoons instant
beef broth
2 tablespoons flour
Place chicken pieces, skin side down in a large
skillet over very low heat. (Do not add fat!) Cook
slowly until skin side is a rich brown, about 10
minutes; turn and brown other side.
Remove chicken from skillet with tongs and place
in an 8-cup casserole. Remove 2 tablespoons of
chicken drippings from skillet; reserve.
Sauté chopped onion and garlic slowly, until soft,
in remaining drippings in skillet; stir in 1 cup of
water, red wine, salt, tarragon and bay leaf. Bring
to boiling. pour over chicken in casserole; cover.
Bake in moderate oven (350°) for 30 minutes, or
until chicken is tender.
While chicken is baking, return reserve chicken
drippings to skillet, brown peeled onions slowly.
Leave six of the mushrooms whole for garnish;
halve remainder and add to skillet. Toss to coat
with pan drippings.
Add instant beef broth and 1/2 cup boiling water
to skillet; cover. Simmer 5 minutes. Remove
mushrooms with slotted spoon and reserve. Con-
tinue cooking onions, 15 minutes, or until tender
and broth has evaporated, leaving a rich, brown
residue (watch carefully lest they burn).
Place cooked chicken, mushrooms and onions in
a heated serving dish. Remove bay leaf. Pour
liquid from casserole into skillet. Bring to boiling.
Blend flour with 1/4 cup cold water to make a
smooth paste. Stir flour mixture into boiling+
liquid in skillet. Continue cooking and stirring
until mixture thickens and bubbles, 3 minutes..
Pour over chicken and vegetables. Garnish with
whole mushrooms and parsley. Serve with as-
paragus, if desired.
DEVILED CHICKEN
(Makes 4 servings at
240 calories each)
2 whole chicken breasts, split
1/2 teaspoon salt
1/4 teaspoon paprika
1 medium-size onion, peeled
and sliced
1 can (2 1/4 ounces) deviled
ham
2 tablespoons dry white wine
1/2 teaspoon prepared mustard
Place chicken, skin-side down, in a single layer
in a large skillet; sprinkle with salt and paprika.
Place onion slices on top; cover tightly. (No
need to add any water.)
Cook over low heat 20 minutes. Push onions
aside; turn chicken.
Blend deviled ham, wine and mustard in a cup;
spoon over chicken; cover skillet.
Cook 20 minutes longer, or until chicken is ten-
der. Place on a heated serving platter; spoon
onion and remaining liquid over top.
STIR-FRIED CHICKEN LIVERS
(Serve with stir-fried cherry
tomatoes and broccoli)
1 1/2 pounds chicken livers,
trimmed
1/4 cup all-purpose flour
1/2 teaspoon salt
pinch pepper
1 tablespoon unsalted butter
1 tablespoon vegetable oil
1 clove garlic, minced
1 cup pearl onions, peeled
2 tablespoons balsamic
vinegar
2 tablespoons red wine
Pat chicken livers dry with paper towels; cut
livers in half, if desired. In plastic bag, combine
flour, salt and pepper; dredge chicken livers in
batches.
In large skillet, heat butter with oil over medium-
high heat. Add garlic and cook for 2 minutes or
until tender. Add chicken livers and onions;
cook for 10 to 12 minutes or until chicken livers
are no longer pink. Remove livers and onions to
serving platter and keep warm in 200-degree
oven.
Add vinegar and wine to skillet. Bring to boil
over high heat, stirring to scrape up any brown
bits from bottom of pan; cook for 1 minute to
reduce sauce. Pour sauce over livers.
Makes 4 to 6 servings.
HERBED CHICKEN
(Serve with brown rice
pilaf and snow peas.)
1 small pink grape-
fruit
1 orange
1 1/4 pounds boneless,
skinned chicken
breasts
1/4 cup flour
2 teaspoons butter
2 teaspoons oil
3/4 cup thinly sliced
leeks
2 tablespoons finely
chopped fresh mint
2 tablespoons finely
chopped fresh parsley
3 tablespoons orange
juice
3 tablespoons grape-
fruit juice
1/4 cup dry vermouth
OR chicken stock
1/4 cup marmalade
Peel grapefruit and orange; remove thin outer
membrane covering sections. Using sharp knife,
slice in toward center between sections and
membrane walls, removing one segment at a
time. Discard membrane and seeds. Set sec-
tions aside.
Pat chicken dry with paper towels. Season
lightly with salt and pepper; dredge with flour.
In a large skillet, heat butter with oil; cook
chicken over medium-high heat for 3 to 4 min-
utes or until slightly golden.
Sprinkle sliced leeks into 8-inch square baking
dish. Place browned chicken breasts on top.
Combine mint and parsley; sprinkle over
chicken. Combine orange and grapefruit juices,
vermouth and marmalade; pour over chicken.
Top with reserved grapefruit and orange sec-
tions. Bake, covered, in 350-degree oven for
25 minutes or until chicken is tender.
Makes 4 to 6 servings.
TORTELLINI CHICKEN SOUP
5-6 pounds chicken necks
and backs
10 cups to cover chicken
bones
1 large carrot, cut in half
1 large onion, cut in half
1 large garlic clove, roughly
chopped
1 tablespoon dried parsley,
crushed
2 teaspoons poultry dressing
13 ounces fresh or frozen
tortellini
2 chicken breasts, boneless,
skinless, cubed
1 medium carrot, julienned
1 medium zucchini, julienned
lemon pepper and salt to taste
fresh sage, thyme or parsley
grated Parmesan cheese
(optional)
Place chicken necks and backs in a large Dutch
oven or stock pot and add water. Add carrots,
onion, garlic and seasonings; cover and bring
to a boil. Reduce heat and simmer, covered,
for 3 - 4 hours.
Remove and discard chicken and vegetables
from stock. Strain broth.
Refrigerate broth and when completely cold,
lift off fat and discard.
In a separate saucepan, cook tortellini until
tender; drain and rinse.
Reheat cold chicken broth on high heat; add
cubed chicken breasts and bring to a boil. Add
julienned carrots and reduce heat to simmer.
Cook until chicken is done.
Add tortellini and zucchini to broth; cook just
until zucchini is tender-crisp.
Season with lemon pepper and salt. Sprinkle
each serving with snipped fresh herbs, and
Parmesan cheese, if desired.
Serves 8
Source: Chicken Farmers of Ontario
FRESH CHICKEN WRAPS
Non-stick cooking spray
4 boneless chicken breasts,
skinned
1 tomato
1 teaspoon basil leaves
1 teaspoon oregano leaves
6 large flour tortillas
1/2 cup Tzatziki (garlic
yogurt dip)
2/3 cup roasted red pepper
strips
2 cups arugula or baby
spinach
Thinly slice tomato and quarter each slice.
Slice chicken into thin bite-size strips.
Combine basil, oregano, salt and pepper;
sprinkle over chicken.
Spray a non-stick skillet over medium-high
heat.
Stir-fry chicken until cooked through, about
4 minutes.
Spread each tortilla with Tzatziki.
Divide chicken evenly among tortillas, placing
in the center of bottom third.
Top with tomato slices, red pepper strips and
arugula or baby spinach leaves.
Wrap each tortilla to enclose filling.
Recipe can be halved or doubled.
Serves 6
Source: Chicken Farmers of Ontario
MEDITERRANEAN CHICKEN STEW
3 pounds bone-in chicken
pieces
1 onion, chopped
2 large garlic cloves,
minced
1 can (28 ounces) diced
tomatoes
2 tablespoons balsamic
vinegar
2 teaspoons dried Italian
seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
6 ounces marinated Arti-
choke halves
1 zucchini cut into 1/2-
inch pieces
1/2 cup chopped fresh
parsley
1/4 cup black olives,
pitted & halved
Remove and discard skin and any excess fat
from chicken.
Spray a large wide non-stick skillet with cooking
spray and heat over medium-high heat.
Sprinkle chicken with salt, pepper, and paprika.
Add half of chicken at a time to skillet, and cook
adjusting heat as necessary, turning until golden
brown for 4 to 6 minutes. Remove to a plate and
repeat with remaining chicken.
Reduce heat to medium-low and add onion and
garlic. Cook stirring for 1 minutes. Stir in toma-
toes, vinegar and Italian seasoning. Bring mixture
to a boil.
Nestle chicken into tomato mixture in pan, reduce
heat and simmer uncovered, turning chicken oc-
casionally, about 20 minutes.
Stir in artichokes and zucchini; cover and simmer
for 5 minutes or until zucchini is tender. Chicken
is fully cooked when juices run clear.
Stir in parsley and olives.
Serve over rice or egg noodles.
Serves 6 to 8.
Source: Chicken Farmers of Ontario
SAVORY CHICKEN TORTE
1 pound ground chicken
1/2 pound mushrooms,
chopped
2 pounds, cremini & shitake
mushrooms, mixed
2 cups Spanish onion,
chopped
4 tablespoons garlic cloves,
chopped
1 medium sweet red pepper,
diced
1/2 cup chicken broth
3 egg whites
1 tablespoons fresh oregano,
chopped
2 ounces low-fat Feta cheese,
cubed
Shell:
non-stick cooking spray
4 sheets phyllo pastry,
thawed
30 leaves, fresh sage
1 tablespoon fresh thyme,
stems removed
Preheat oven to 375 degrees.
Spray a large, deep skillet with cooking spray
and heat over high heat.
Spread mushrooms and onions out in pan and
allow onion to sweat (release its juices). Stir
and mix to brown all. Cook 5 minutes, stirring
to avoid sticking. Remove mixture from skillet
when onion is transparent. Set aside.
Spray pan again and heat to high. Add ground
chicken and break it up as it cooks. Add garlic
and mix well. Brown for 5 minutes. Stir in red
pepper.
Lower to medium-heat and stir until chicken is
fully cooked (no pink). Stir in chicken broth
and egg whites. Add fresh oregano, mushroom-
onion mixture, cubed Feta and salt to taste. Set
aside to cool while preparing shell.
On a foil-lined cookie sheet which has been
sprayed with cooking spray, prepare shell.
Open phyllo package and carefully remove 1
sheet. While working with each sheet, cover
unused sheets with plastic wrap to avoid
drying.
Place sheet of phyllo on cookie sheet and spray
it to edges with cooking spray. Arrange sage
leaves on pastry, placing right to edge.
Place a second sheet of phyllo over the sage
leaves and spray to the edges with cooking
spray.
Lay a third sheet over second and spray com-
pletely. Arrange thyme leaves over this sheet
right to the edges and cover with 4th sheet of
phyllo.
Spray sheet and spoon chicken mixture into mid-
dle of this sheet. Gather edges around meat mix-
ture, loosely folding and draping the dough.
Spray draped phyllo edge.
Place in the middle of the oven for 30 minutes,
then reduce heat to 350 for 10 minutes or until
phyllo is golden and filling is fully set.
Remove from the oven and let sit for 10 minutes
before cutting in wedges to serve.
Serves 6.
Source: Chicken Farmers of Ontario
POULET AU POT HENRI IV
WITH LEMON SAUCE
1 whole 3-pound broiler-
fryer chicken
2 cups water
1 1/2 teaspoon salt
1/2 teaspoon dried tarragon
1/2 teaspoon dried thyme
2 sprigs parsley
1 bay leaf
6 peppercorns
4 carrots, scraped and cut
in 1 1/2-inch pieces
2 whole turnips, pared
and sliced
4 leeks or 8 scallions, root
and coarse green parts
removed, cut in 3-inch
pieces
Place chicken in a large kettle. Add water,
salt, tarragon, thyme, parsley, bay leaf and
peppercorns. Bring to boil. Reduce heat,
cover and simmer for 30 minutes.
Add carrots, turnips and leeks. Simmer,
covered, another 30 minutes.
Remove chicken to a serving dish. Remove
vegetables and place around chicken. Reserve
stock in kettle. Keep chicken and vegetables
warm while making lemon sauce.
Makes 4 servings
LEMON SAUCE
1 tablespoon butter
1 tablespoon flour
1 1/2 cups strained chicken
stock from above recipe
2 egg yolks
1/2 cup heavy cream
1 1/2 tablespoons lemon
juice
Melt butter in a saucepan. Blend in flour.
Remove from heat and slowly stir in chicken
stock, blending well.
Return to heat and cook, stirring occasionally,
until mixture comes to a boil.
Beat together egg yolks, cream and lemon juice.
Pour a small amount of the hot mixture into
egg mixture. Return to hot mixture in sauce-
pan. Cook over low heat until sauce is thor-
oughly heated and slightly thickened.
Spoon a little sauce over chicken. Serve re-
mainder in sauce dish.
***
Dear Maggie -
I so enjoy your daily e-mails - and when you said you wanted chicken
recipes
- I just had to share some of my favorites with you and your readers.
These
are all TNT (tried and true) and family and friend tested.
Hope everyone enjoys as much as we do!
Margo from Colorado formerly from Texas
Authentic Hungarian Chicken Paprikas MY TNT
2 onions, chopped
4 TBSP shortening, or oil or lard
3 TBSP Hungarian Paprika
1/8 tsp black pepper
2 tsp salt
4-5# cut up chicken (or chicken breasts, w/bone & skin ok)
1 1/2 c water
8 oz sour cream
1 TBSP butter
1 TBSP flour
Brown onions. Add seasonings and chicken. Brown 10 minutes.
Add water, cover and let simmer slowly until tender.
Remove chicken.
Add sour cream to drippings in pan and mix well.
To thicken, mix butter with flour and stir into drippings.
Add dumplings and arrange chicken on top. Heat through. DO NOT BOIL.
or can serve with noodles - very good this way
Modern Potato Dumplings
1 c instant potato flakes
1 egg
1 c flour
1 c water
Mix in small bowl. Drop by spoonfuls into salted, boiling water.
Cook until look done when cut in half (about 5-6 minutes)
Drain and place into sour-cream gravy from Hungarian chicken
CANDIED CHICKEN
350*
This is absolutely great, easy & loved by all
6 boneless chicken breasts
1 c maple syrup or pancake syrup
1/2 c catsup
1/2 c vinegar
Preheat oven to 350ºF.
Trim excess fat and skin from chicken and lay flat in a
13x9 baking dish.
Combine remaining ingredients in bowl and mix well with a wire whisk.
Pour over chicken breasts and bake for 30 to 45 minutes, until chicken
is
tender and sauce is thickened, turning and basting two or three times
during
baking.
Crispy Chicken - Onion
350*
Serve 4
MY TNT-GOOD!!
1 1/3 c French's French fried onions
4 boneless, skinless chicken breasts
2 TBSP mustard
Lightly crush onions.
Spread mustard evenly on chicken and coat with onions.
Bake 350* for 20 minutes
Chicken Fingers
serve 6
MY TNT - GOOD!
6 boneless, skinless chicken breast halves
1 egg beaten
1 c buttermilk
1 1/2 tsp garlic powder
1 c all-purpose flour
1 c seasoned bread crumbs
1 tsp salt
1 tsp baking powder
Cut chicken into 1/2" strips. Place in large ziplock bag.
Combine egg, buttermilk and garlic. Pour over chicken & marinate 2-4
hours
in refrigerator.
In another bag combine flour, bread crumbs, salt and baking powder.
Drain chicken and discard marinade mixture.
Place chicken in flour mixture bag and shake to coat.
Heat oil to 375*
Fry chicken in batches - 4-5 minutes or until golden brown.
Drain on paper towels
Chicken Sate' with Peanut butter Sauce
Serve 4
MY TNT :)
kind of tedious to make, but well worth it!
has a surprisingly different, good taste which
everyone loves - once they try it :)
3 TBSP soy sauce
2 TBSP lemon juice
1/4 tsp curry powder (or to taste) (I don't use any)
1/16 tsp pepper
1 clove garlic
1# boned, skinned chicken breasts
2 TBSP corn oil
In small bowl, stir together soy sauce, lemon juice, curry powder,
pepper
and garlic
Cut chicken in 1" cubes
Add chicken to sauce and toss to coat
Marinate 30 minutes, stirring occasionally
Rinse bamboo skewers in water
Thread with chicken pieces and brush with oil
Broil 6" from heat about 5 minutes, until tender, turning occasionally
Peanut Sauce:
1 tsp corn oil
1/4 c chopped onion
1/2 tsp ginger root, minced
1/2 c peanut butter
1 c water
1 TBSP soy sauce
In 1 quart saucepan, heat oil over medium heat
Add onion, ginger and pepper.
Cook, stirring frequently, 1 minute
Stir in peanut butter
Gradually stir in water and soy sauce until well blended
Bring to boil, stirring constantly until sauce thickens
Serve hot or room temperature
Easy, Easy Barbecued chicken
425*
MY TNT - GREAT & EASY
1 chicken - whole or pieces
1/2 jar barbecue sauce
1/2 c ketchup
2 tsp mustard
pat butter
1/2 tsp Worcestershire sauce
1 medium onion - sliced
combine all sauce ingredients except onion and pour on chicken.
Add enough water to cover
lay onion slices on top
cover with either cover or tin foil - spatters BIG time!
bake at 425* until starts to boil
reduce heat to 325*
bake 1 hour
INCREDIBLE CHICKEN
375*
MY TNT - GOOD!
1 frying chicken, cut up (or desired parts) ***
generous amount of garlic salt (I use Lawry's) ***
1/4 to 1/3 cup brown sugar
Preheat oven 375 degree's.
Spray 9-x-13-inch pan with Pam.
Arrange chicken skin side up.
Season fairly heavily with garlic salt.
Sprinkle with the brown sugar.
Bake for 1 hour.
If chicken appears to be getting dry and browning too much cover with
foil
the last 15 to 20 minutes. (I never have had to).
This chicken is delicious served hot, warm, or cold.
Note: It is a good take along dish for the fact that
is good room temperature and cold.
You can also make a salad, vegetable, and or rice and
you have a quick and easy dinner.
***I use breasts w/LOTS of garlic salt & LOTS of brown sugar :)
Zesty Chicken Breasts
400*
Serve 6 -
MY TNT-Good
6 skinless, boneless chicken breasts
1/2 c parmesan plus cheese
1/4 c dry bread crumbs
2 TBSP butter, melted
Mix parmesan cheese and crumbs
Dip chicken in butter, coat with cheese and crumbs
Place in greased 15x10x1" pan
Bake at 400* for 20-25 minutes
CHICKEN ENCHILADAS (MW)
TNT-Terrific, Awesome
1# skinless, boneless chicken breasts, cubed, 1/2" cubes
1/3 - 1/2 can diced green chilies (small can)
1 (10 3/4 oz) can cream of chicken soup
1 c salsa - divided - 1/2 c each
8-10 6" flour tortillas
1 ( 10 3/4 oz) can cheddar cheese soup
1/4 tsp pepper
vegetable oil
herb and garlic seasoning
Marinate chicken cubes and green chilies in small amount of oil with
herb
and garlic seasoning mixed in for about 45 minutes.
Drain as much of oil as possible and cook chicken mixture until chicken
is
browned and juices evaporate, stirring often.
Combine chicken soup and 1/2 c salsa and heat with chicken mixture until
heated through
Spoon mixture evenly down one side of flour tortillas.
Roll up tortillas and place seam-side down in a microwave- safe dish -
11x7
or larger.
Mix cheese soup, pepper and remaining salsa and pour over
enchiladas.
Microwave on HIGH for 5 minutes or until heated thru and hot.
Recipe doubles easily and freezes well also
Everyone likes - kids and adults
Delicious Chicken
275*
serves 4
MY TNT-GOOD!
different & great!
1 pkg dried chipped beef
1 can cream of mushroom soup
4 boneless skinless chicken breast halves
1 c sour cream
garlic powder to taste
onion powder to taste
Preheat oven to 275 degrees.
Line bottom of baking dish with dried chipped beef.
Place chicken on top of dried beef.
Mix sour cream, undiluted cream of mushroom soup, onion and garlic
powders
Pour over the chicken, and spread it around
Cook, uncovered, for 2 1/2 hours. Sprinkle with paprika.
NOTES : Can use a small jar of dried beef.
(this is what I use)
***
Hello, Maggie dear. This is from Vida in Ohio, and I just gave you a 10
this morning. If anyone deserves it ,you certainly do !!
Here is a chicken recipe that my grandmother and my mother cooked quite
often. I did too, until my family dwindled down to just me!!
A Dutch Oven type pan works well.
White Chicken Fricassee
Use as many pieces of chicken as you need
Mix 1 cup of flour
1 tsp salt
1/2 tsp pepper
1 tsp paprika
Garlic powder to suit your taste.
Dredge the chicken heavily in the seasoned flour and fit into the dutch
oven. Onion and/or garlic , sliced or chopped can be scattered among the
chicken pieces as it is placed in pot. Amount to suit your taste. This
is
an old recipe and we cooked by our own tastes then.
Now, add a little more salt and pepper, again depending on the amount of
chicken you are cooking.
Pour water ( I now use canned broth or dissolved bouillon ) in the pot
to just cover the chicken and wait for it to seep down and add enough
water to cover. Put on the lid and bake in a 350 degree oven for at
least 1 hour or until chicken is very tender and gravy has thickened,
WE served it with mashed potatoes and a green vegetable.
If you used bouillon, you may not need extra salt. It depends on the
salt content of the bouillon.
***
Hello Mag's, my name is Rita and I am from England. I have been
'lurking' for some time but thought it was time I came out of the
cupboard.... here are four recipes for the Chicken Theme. I love your
newsletter - thank you.
Rita
Chicken Thighs with Garlic and Sweet Potatoes
Source: The Daily Express Newspaper, England
Serves 4
Ingredients:
2lb 4oz Sweet Potatoes, peeled and cut lengthways into 3
12 cloves garlic, peeled
4 tablespoons Olive oil
2 tablespoon Stem Ginger syrup and
2 large nuggets of Stem Ginger, finely diced
1/2 rounded teaspoon ground Allspice
Salt and freshly ground black pepper
2lb 4oz Chicken Thighs, trimmed of excess skin
2 sprigs fresh Rosemary, leaves only
3.1/2fl oz Creme Fraiche
1 level tablespoon Dijon mustard.
Method:
Preheat the oven to 200C, 400F, Gas 6. Put the sweet potatoes and garlic
in a large roasting tin that holds the ingredients snugly, pour over
half of the oil, add the stem ginger and syrup, the allspice and some
seasoning and toss
to coat.
Place the chicken on top of the sweet potatoes, pour over the rest of
the oil, the rosemary and salt and pepper, and rub all over the chicken.
Roast for 45 minutes in the top half of oven, basting every 15 minutes,
until
everything is cooked and the chicken is golden brown. Place the sweet
potatoes and chicken on warmed plates.
Pour off any surplus fat from the roasting tin and squash half of the
garlic cloves into the roasting tin, discarding the rest. Place over a
medium heat and add the creme fraiche and Dijon mustard. Stir, let it
bubble for a
minute, check the seasoning and pour over the chicken and potatoes to
serve.
Enjoy.....
Tamil Coconut Chilli Chicken
Source: Chicken from Maryland to Kiev by Clare Ferguson
The seafaring Portuguese introduced chillies to the beautiful Tamil Nadu
region of South India and Tamil dishes make the most of them. Since many
people are vegetarians, this chicken dish is unusual. Local birds are
hardy,
free-range specimens – I have substituted tender Western chicken and so
the cooking time is relatively brief, but please yourself in this
matter. Allow a much longer simmering time if you choose an older bird
and suit the volume
of fresh chilli to your own palate: Tamils prefer it incendiary. To
mellow some of the heat, remove the membranes as well as the seeds.
Serves 4
4-6 tbsp butter ghee or peanut oil
2 onions, sliced
4 garlic cloves, crushed
5 cm fresh ginger, peeled and grated
2-4 green chillies, deseeded and chopped
8 skinless chicken pieces, patted dry with kitchen paper
250ml boiling chicken stock or water
450ml canned coconut milk
2 tbsp freshly squeezed lime juice
2 tbsp plain flour
a large bunch of fresh coriander, chopped about 500ml by volume
salt Roasted spices:
1 tsp crushed dried chillies, bruised
1 tbsp coriander seeds, bruised
1 tsp black peppercorns, bruised
1 tsp cumin seeds or caraway seeds
1 tbsp ground turmeric
To roast the spices, put the dried chillies, coriander seeds,
peppercorns, cumin or caraway seeds and turmeric in a dry frying pan and
stir-fry for 1-2 minutes until aromatic. Push the spices to one side,
add half the butter ghee
or oil to the frying pan, add the onions and sauté for 4-5 minutes.
Add the remaining ghee or oil, garlic, ginger, half the green chillies
and the chicken. Stir-fry for about 8-10 minutes until the chicken is
golden. Add the stock or water and about 375 ml of the coconut milk.
Bring to the boil,
reduce to a simmer and cook until tender, about 30-40 minutes. Stir in
the lime juice, then add salt and extra green chilli, to taste. Mix the
remaining coconut milk into the flour, then stir into the chicken
mixture and
increase the heat until the sauce thickens evenly. Top with the chopped
coriander leaves and serve with other Indian dishes such as coconut rice
or chapattis.
Chicken Pot Pie
Source: Chicken from Maryland to Kiev by Clare Ferguson
Chicken pie comes in many guises, from Chicken Pot Pie in North America
to B'stilla in the Middle East: They all feature a single or double
crust of golden pastry flaky, shortcrust, filo, scone dough, or puff
pastry as here. To
save time, buy it ready-rolled if possible, otherwise buy a block and
roll it out yourself.
750g boneless chicken thighs and breasts, halved
250ml chicken stock
125ml single cream or creamy milk
6 celery stalks, chopped
2 leeks, cut into 1 cm pieces and well washed
250g new potatoes, halved crossways
4 garlic cloves, chopped
500g cooked gammon or ham, cut into 2.5 cm cubes
50g salted butter
6 tbsp plain flour
½ tsp freshly grated nutmeg
4 tbsp chopped fresh flat leaf parsley
salt and freshly ground black pepper
350g ready-rolled puff pastry
1 egg yolk, beaten with 1 tbsp milk, for glazing
Put the chicken, stock, cream or milk, celery, leeks, potatoes, garlic
and gammon or ham into a large saucepan. Bring to the boil, reduce the
heat, cover and simmer for about 20-25 minutes or until the chicken is
tender. Pour
the pan contents into a colander set over a large heatproof measuring
jug: there should be 500ml liquid. Discard any extra or make up the
quantity using extra cream or milk.
Clean and dry the pan, add the butter and melt gently over a moderate
heat. Stir in the flour until bubbling, but do not let the mixture
colour. Add the hot poaching liquid, about a third at a time, heating
and stirring well
between additions, until the mixture is thick, smooth and velvety. Stir
in the nutmeg and parsley, then add salt and pepper to taste. Add the
contents of the colander and toss gently in the sauce until well coated.
Cool for 10
minutes.
Roll out the pastry to about 5mm thick and at least 5cm bigger than the
pie dish. Put the pie dish upside down on the pastry and cut around it,
leaving a 3 cm border. Cut a 2cm wide strip of pasty to fit around the
edge of the
dish. Brush the edge with water and stick the strip on top. Ladle the
filling into the dish, piling it up high in the centre. Wet the pastry
strip. Set the pastry lid on top and press into place. If there is any
excess, trim it off
evenly. Cut a 1cm vent in the centre, then brush glaze over the pastry.
Mark decorative patterns in the pastry, if preferred, or leave plain.
Bake towards the top of a preheated oven at 220°C/425°F/gas mark 7 for
25 minutes or until the pastry is puffed, then reduce to 200°C/400°F/
gas mark 6 and cook for a further 15 minutes or until the pastry is
crusty and
golden. If the pastry browns too quickly, cover it with a folded sheet
or wetted baking parchment. Serve hot, straight from the dish.
Nigerian Peanut and Chicken Stew
Source: Chicken from Maryland to Kiev by Clare Ferguson
Nigerian students I met at university made stunning peanut and
chilli-based stews. This version needs the flavourful, well-exercised
birds found in halal markets or farm shops, inexpensive and scrawny. Not
keen? You could
substitute ten free-range drumsticks or thighs, each cut into two
pieces. You'll need a cleaver for this – or an obliging butcher.
Serves 4
2 onions, sliced
2 tsp sea salt flakes
5cm fresh ginger, peeled and shredded
2 stalks fresh lemongrass, about 20cm total, split lengthways almost to
the base
juice of 2 lemons or 4 limes, about 125ml
1.5kg chicken (a boiling fowl if possible), cut into 20 pieces, or 20
drumsticks or thighs.
½ -1 tbsp crushed dried red chillies
150g smooth peanut butter
3 tbsp tomato purée
150ml boiling chicken stock
a bunch of fresh parsley, chopped, to serve (optional)
Put the onions, salt, ginger, lemongrass and lemon or lime juice into a
large, heavy-based saucepan. Cover with the chicken and sprinkle with
the crushed chillies.
Cook on a high until it is steaming hard, then cover the pan and reduce
to a low simmer. Cook for 40 minutes (older birds) or 20 minutes (tender
cuts). Put the peanut butter, tomato purée and chicken stock in a bowl,
stir well,
then stir into the pan.
Return to the boil and stir well. Cover, reduce the heat and simmer
gently for a further 15-20 minutes. Scatter with parsley and serve.
Typical accompaniments include large, soft dumplings, couscous, rice or
bread for mopping up in the generous amount of very rich sauce.
***
Nancy, AL
Thai chicken wraps
1 (1 1/2 pound) roasted whole chicken
1/2 cup reduced fat mayonnaise
1/2 cup chopped fresh basil
2 tablespoons lime juice
1 teaspoon Asian garlic-chili sauce
1/8 teaspoon salt
4 (10 inch) flour tortillas
2 genuine California avocados, peeled and sliced
1/2 cup chopped cashews
4 lettuce leaves
remove bones from chicken, and coarsely chop meat.
stir together chicken, mayo, and next four ingredients.
spread chicken mixture evenly down center of 1 side of
each tortilla; top with avocado slices; chopped nuts,
and lettuce. roll up; wrap in plastic wrap. chill for
up to 30 minutes or up to two hours. enjoy.
southern living magazine recipe
Nancy in Al
southwestern chicken bundles
4 skinned & boned chicken breast halves
1 (5.25oz) can whole green chilies, drained
4 (1 oz)slices Monterey Jack cheese with peppers
1 large egg
2 tablespoons water
1 cup finely crushed tortilla chips
salsa
garnish; lime wedge
place chicken between two sheets of heavy duty plastic
wrap, and flatten to 1/8 thickness, using a meat mallet
or rolling pin. top each chicken breast with 1 green
chili and 1 cheese slice; roll up, securing with wooden
toothpicks.
whisk together eggs and water in a shallow bowl. dip
chicken rolls in egg mixture; dredge in crushed chips.
place rolls in a lightly greased 13-x9-in pan.
bake at 375 degrees for 30 to 35 minutes. let stand
five minutes before slicing. serve with salsa; garnish,
if desired. Nancy in al
***
JeaNette from Australia and http://www.meowzer.com here with three of my
very favourite chicken recipes.
Awesome Roast Chicken
based on a recipe from Australian Women's Weekly Beginners Cookbook
1.5 kg fresh chicken (3 pounds)
1 bunch fresh coriander - in the US you will probably find this called
cilantro (~100 grams or 3 1/2 ounces, stems and all)
2 sticks lemon grass, chopped coarsely OR a couple Tbsp lemon grass from
a jar or tube OR lemon or lime rind in strips OR zested
2 limes, quartered
cooking oil spray
1 tsp salt
Preheat oven to 200C (400F). Chop coriander, stems and leaves, coarsely.
Place in the chicken cavity along with the limes (reserve one quarter)
and some of the lemon grass. Very gently work the skin loose from the
breast of the chicken and squeeze the juice of the reserved lime quarter
under the skin. And work in some of the lemon grass (or lemon/lime
peel/zest). If you feel fussy about it, tie the chicken legs together
with kitchen string and tuck the wings underneath the bird. Place the
bird on a baking rack in a baking pan, breast side up. Spray the surface
lightly with the cooking spray and sprinkle the salt over. Put about 1
cm (1/2 inch) water in the bottom of the baking pan. Roast the chicken,
uncovered for about 1 1/2 hours. Cover with foil after an hour if the
chicken starts to brown too much.
Let the chicken rest for 15 minutes before carving. Serve with more lime
wedges.
This refreshing roast pairs very well with Bok or Pak Choy sautéed with
garlic, ginger and a bit of oyster and soy sauce and either Basmati or
Jasmine rice.
Chicken With Apple Ginger Sauce
1 Tbsp margarine
1 1/4 pounds boneless, skinless chicken breasts
1/2 cup apple juice
1 1/2 Tbsp minced ginger
1/2 cup whipping cream
Melt 1 Tbsp of margarine in a skillet on medium heat. Brown the chicken
breast fillets 2 - 3 minutes per side. Remove from the skillet and pour
the apple juice into it and whisk in the ginger. Bring to a boil and
whisk in the whipping cream. Simmer until thickened. (I've always had to
help out with some cornstarch here) Return the chicken fillets to the
pan, coat the pieces with sauce, cover and simmer 5 minutes.
This is beautiful served with broccoli, basmati rice and apples sautéed
in butter, cinnamon, brown sugar and nutmeg.
Drunken BBQ Chicken
1 whole chicken about 3 pounds
salt and pepper to taste
8 fluid ounces beer in the can
Prepare an outdoor grill for medium heat, and lightly oil grate.
Rinse chicken and pat dry. Season with salt and pepper to taste.
Pour or drink about a quarter of beer out of can. Place the can on a
disposable baking sheet. Set chicken on beer can (it acts as a stand),
inserting can into cavity of the chicken. That's right, the chicken
should be 'standing up'. Place baking sheet with beer and chicken on
the prepared grill. Cover, and cook about 1 hour, until chicken is no
longer pink and juices run clear.
This dish goes well with more beer.
***
Rosemarie from Kansas City, MO
Bird of Paradise
4 boneless chicken breasts
3 eggs
3 T milk
1/2 t salt
1/2 C parmesan cheese
1/2 C butter
1 C sherry
Beat eggs and milk together. Sprinkle salt over chicken. Dip chicken
in egg mixture. Roll in grated parmesan. Heat butter in skillet to
medium hot. Brown chicken on both sides. Add sherry and cook covered
for 45
minutes on low until chicken is done. Serve with wild rice.
Chicken Saltimbocca
6 boneless, skinless chicken breasts
6 thin slices boiled ham
3 slices mozzarella, halved
1 medium tomato, seeded and chopped
1/2 t sage
1/3 C bread crumbs
1/3 C parmesan
2 T snipped parsley
4 T butter, melted
Place chicken with boned side up on cutting board; cover with saran
wrap. Starting from center out, pound lightly with mallet until 5"x5".
Remove saran.. Place a ham slice and half slice mozzarella, cutting
to fit. Top with
some tomato and a dash of sage. Roll up, tucking in sides. Dip in
melted butter and then in mixture of crumbs and parmesan and parsley.
Bake in shallow pan at 350º for 45-50 minutes.
Cranberry Chicken
6 chicken breasts boneless or bone in
1 bottle of Catalina dressing -- can use non fat
1 16 oz. can whole cranberries
1 clove garlic, chopped fine
1/2 t fresh ground pepper
Preheat oven to 350º. Combine the Catalina dressing and cranberries;
add garlic and pepper and mix well. Arrange chicken breasts in 9x12
baking dish. Pour cranberry mixture over chicken and cover with foil.
Bake for 45
minutes to 1 hour depending on whether you use boneless or bone in
breasts. Bone in take longer. Remove foil for last 15 minutes of
baking. Spoon sauce over chicken and garnish with fresh parsley.
Serve with baked sweet potatoes -- dress them with more of the cranberry
mixture.
Chicken Biscuit Stew
2 T margarine
1/2 C flour
1/4 t salt
1/4 t pepper
1 10 1/2oz can chicken broth
1/2 C milk -- skim is ok
1 1/2 C cubed cooked chicken breasts
1/3 c chopped onion
1 16 oz. pkg. frozen peas and carrots
1 4.5 oz. can refrigerated buttermilk biscuits
Preheat oven to 375º. Melt margarine in a 9 inch skillet over medium
high heat. Stir in flour, salt and pepper. Gradually add mile and
broth, stirring with a whisk until blended. Cook 4 minutes or until
thick and bubbly
stirring constantly. Add chicken, onion, peas and carrots; cook 1
minute. Remove from heat.
Transfer to a 2 qt. casserole dish. Carefully split biscuits in half
horizontally; place over chicken mixture. Bake for 20-30 minutes until
biscuits are golden brown.
***
Toots, PA
Toots sent me this recipe once before but it is HER favorite so I am
posting it again. Maybe it will become yours?
ARROZ CON POLLO
3-1/2 lb cut-up chicken
3/4 c olive oil
1 small onion, chopped
1 clove garlic, minced
1 c raw long-grain rice
2-1/2 c chicken broth
1/2 c tomato sauce
1/2 tsp curry powder
1/2 tsp salt
1/4 tsp pepper
1/8 tsp ground saffron
3/4 c frozen peas, thawed
Brown chicken in hot oil in Dutch oven. Drain on paper towels. Keep 1
T drippings in pot. Sauté onion & garlic. Stir in rice, broth, tomato
sauce, curry powder, salt, pepper, and saffron. Place chicken on top,
bring to boil.
Cover pot, reduce heat, simmer 25 minutes. Add peas and 1/4 c sliced
mushrooms if desired. Cover and cook 5-10 minutes more, till chicken
and rice are tender.
GINGER CHICKEN
SERVES TWO
2 T oil
1/2 medium onion, chopped
2 T chopped fresh ginger
1 tsp garlic
2 chicken breasts, lightly sautéed and cut into bite-sized pieces
1 T soy sauce
2 T sugar
In a wok or large skillet, heat the oil and sauté the onion with the
ginger and garlic for a few minutes. Add the chicken pieces. Stir in
the soy sauce and sugar. Continue cooking and stirring until the
chicken is completely cooked through. Place on top of a bed of cooked
pasta.
***
Sent by Carol in NM
MEXICAN CHICKEN CASSEROLE
3 whole chicken breasts, cooked, boned, chopped
10 corn tortillas, cut in pieces
1- 4 oz can diced green chilies, chopped
1 can cream of chicken soup
1 can cream of mushroom soup
1/2 cup milk (or about 1 cup of sour cream)
1 pound cheddar cheese, shredded
Set aside approximately 1 cup of the cheese for top of
casserole. Combine all other ingredients in 3-quart
casserole dish. Top with reserved cheese. Bake at
350* for 45-60 minutes until thoroughly heated.
CRUNCHY PARMESAN CHICKEN
3-oz can French-fried onions, crushed
3/4 cup (3 oz) grated parmesan cheese
1/4 cup dry bread crumbs
1 teaspoon paprika
1/2 teaspoon salt
dash of pepper
1 egg, beaten
2.5-3 lb chicken, cut up
1 tablespoon milk
1/4 cup butter or margarine, melted
Combine dry ingredients. Combine egg & milk. Dip chicken pieces in egg
mixture;
coat with dry mixture. Place chicken on baking sheet; drizzle with
melted butter.
Bake at 350 for about 35-40 minutes.
CHICKEN MOZZARELLA
4 half boneless, skinless chicken breasts
4 tsp oil
2 cup quartered mushrooms
2 cloves garlic, minced
1/2 teaspoon rosemary, crushed
14.5-oz can Italian-style stewed tomatoes (Del-Monte is one brand that
makes it.)
2/3 cup shredded mozzarella
Season chicken with salt & pepper. In large skillet, brown chicken in
oil
over med-high heat; about 3 minutes per side. Stir in mushrooms, garlic,
& rosemary. Add tomatoes & wine. Cook uncovered about 15 minutes or
until
most of the liquid is gone. Cover & cook over low heat 5 minutes or
until chicken
is done. Top with cheese. Cook, uncovered until cheese melts.
Chicken Loaf with pimentos
4 or 5 lb. chicken (I use cooked chicken breast, cubed)
4 eggs, beaten
3 cups cooked rice
1 teaspoon salt
1 teaspoon pepper
1/4 cup butter or margarine
2 tablespoons chopped pimento
1 1/2 cups chicken broth
1 1/2 cups milk
1 teaspoon minced onions
1 teaspoon minced parsley
1 teaspoon Worcestershire sauce
1 teaspoon paprika
Boil chicken until tender or cook in Slow Cooker. Remove the meat from
the bones, cut into cubes, and let cool. Mix all ingredients together
and
bake in a loaf pan for 1 hour at 325 degrees.
Green Chili-Chicken Enchilada Casserole
15 to 18 Corn Tortillas, cut or torn into pieces
4 to 5 Chicken breast, cooked, chopped (Approx. 5 cups)
4 cans Cream of Chicken Soup, (mix with
1 1/2 cups milk
1 Tablespoon Onion Powder
1 teaspoon Cumin
1 teaspoon Cajun or Soul Food Seasoning)
5 cups Cheese, shredded (Approximately 1 1/2 lbs)
1/2 cup Green Onions, chopped
Spray a 9 x 13 inch casserole dish with Pam.
Spread some of the soup mixture in bottom of pan
you are using to make the Casserole in.
Place a layer of Tortilla pieces.
Spread chopped chicken on top of the Tortillas.
Spread shredded cheese on top of chicken.
Spread more soup mixture on top of the cheese.
Repeat the above layers.
Top with the rest of the cheese, then soup,
sprinkle chopped green onions on the top.
Heat thoroughly...serve with salad if you wish
and/or Spanish Rice.
Spiced Chicken Loaf
1 pound ground chicken
2/3 cup herb stuffing mix, crushed into fine crumbs
1/4 cup grated Parmesan cheese
1 egg
1 cup diced onion
1/2 teaspoon salt
1/2 teaspoon black pepper
1 pinch garlic pepper seasoning
2 teaspoons ketchup
2 teaspoons barbecue sauce
Preheat oven to 350* .
Combine the chicken, stuffing mix crumbs, cheese, egg,
onion, salt, pepper and garlic pepper seasoning.
Mix together, then stir in ketchup and barbeque sauce.
Mix well and pour mixture into a bread loaf pan.
Bake in preheated oven for 50 minutes.
Turn the oven off and let the pan sit in hot
oven for an additional 15 minutes.
***
These recipes are from my Louisiana sweetie, Johnny.
Chicken Enchiladas
You don't need to leave your house to
get the great taste of Mexico. Enjoy!
Ingredients:
cooking oil
12 corn tortillas
2 cups cooked chopped chicken
8 ounces diced green chili peppers
1/3 cup chopped red or green onion
1 cup salsa,
8 ounce sour cream
2 cups shredded Monterey Jack cheese
Preparation:
Heat 2 Tbs.. cooking oil in a medium skillet.
Holding a tortilla with tongs, dip each in hot
oil 5 to 10 seconds or until limp. Drain on
paper towels. Repeat with remaining tortillas -
add more oil as necessary.
Combine chicken, green chili peppers, onion and
salsa. Spoon about 1/4 cup of the chicken mixture
into each tortilla - roll up.
Place tortilla rolls, seam side down in a baking dish.
Bake at 350 covered for 20-25 minutes.
Uncover, spread sour cream on top and sprinkle
with cheese. Bake until cheese melts.
Moo Goo Gai Pan
4 chicken breast halves, skinned, boned and sliced
salt and pepper
4 cloves garlic, minced
2 C water
1 T cornstarch
5 T corn oil
2 t sesame oil
8 oz. fresh mushrooms, sliced
4 lb. bok choy or Chinese white cabbage, chopped
2 T sugar
4 T soy sauce
6 scallions, chopped
Instructions:
In a bowl, toss chicken with the salt and pepper, garlic and
cornstarch mixture. Set aside. Heat 3 T corn oil and 1 t sesame oil
in a wok and stir in mushrooms, bok choy and sugar for 2 minutes.
Cover and cook for 5 minutes. Remove from wok. Heat remaining corn
oil and 1 t sesame oil in wok. Stir-fry chicken for 2 minutes over
high heat. Add soy sauce and mix well. Cover and cook for about 6
minutes, or until the chicken is thoroughly cooked. Mix in the cooked
vegetables and scallions. Stir fry together for about 1 minute.
Serve hot with rice.
Chicken and Smoked Sausage Gumbo
Ingredients:
1 cup vegetable oil
1 cup flour
1 1/2 cups chopped onion
1 cup chopped celery
1 cup chopped bell peppers
1 pound smoked sausage, such as Andouille or
Kielbasa, cut crosswise into 1/2-inch slice
1 1/2 teaspoons salt
1/4 teaspoon cayenne
3 bay leaves
6 cups water
1 pound boneless chicken meat -- cut into 1" chunks
1 teaspoon Cajun Seasonings
2 tablespoons chopped parsley
1/2 cup chopped green onions
1 tablespoon file powder
Combine the oil and flour in a large cast-iron or enameled
cast-iron Dutch oven over medium heat. Stirring slowly and
constantly for 20 to 25 minutes, make a dark brown roux,
the color of chocolate. Add the onions, celery, and bell
peppers and continue to stir for 4 to 5 minutes, or until
wilted. Add the sausage, salt, cayenne, and bay leaves.
Continue to stir for 3 to 4 minutes. Add the water. Stir until
the roux mixture and water are well combined. Bring to a
boil, then reduce heat to medium-low. Cook, uncovered,
stirring occasionally, for 1 hour.
Season the chicken with the rub and add to the pot.
Simmer for 2 hours. Skim off any fat that rises to the
surface. Remove from the heat. Stir in the parsley, green
onions, and file powder.
Remove the bay leaves and serve in deep bowls.
Serving Size : 4
CHICKEN AND SAUSAGE GUMBO
We have the whole enchilada here, a roux and the ‘trinity'. The
‘trinity' is no big deal, it consists of onion, celery and bell pepper,
usually in the same amount. These are the vegetables found in almost all
Louisiana cookery. A roux is simply oil and flour cooked together. The
ingredients are simple but the technique can be intimidating. In this
recipe I will walk you through how I do it. Fear not.
2 boneless, skinless chicken breasts, cut into bite-size pieces
1/4 cup butter
1 teaspoon Creole Seasoning
½ cup peanut oil (peanut is best, you can use other vegetable oil but
never olive oil)
½ cup unbleached flour
½ cup chopped onion
½ cup chopped celery
½ cup chopped bell pepper
1 tablespoon minced garlic
½ pound Andouille or kielbasa sausage cut into ½-inch pieces
4 cans (14.5 oz.) chicken broth
2 bay leaves
1 bunch chopped green onion
Season the chicken with the Creole Seasoning. Saute in the butter and
set aside. Now for the roux. Heat the oil over medium heat for 5
minutes. This MUST be done in a pan with a heavy bottom, and never in a
non-stick pan. I like to do this in my Le Creuset Dutch Oven, enameled
cast-iron. Remove the pan from the heat and using a wooden or metal
spatula (you need to get in the corners of the pan) stir in the flour.
Grab a beer, it will be your timer. Return the pan to the heat and
continue stirring until the roux is the color of a new penny, about the
time it takes to drink that beer. Ok, 20-30 minutes. Add the trinity
(onion, celery and bell pepper), now we're cooking Louisiana- style, and
the garlic and cook for 5 minutes longer. Now add the chicken, sausage
and chicken broth, stir well. Add the bay leaves and simmer for about an
hour. Taste and season with salt, remove the bay leaves. Add the green
onions and heat for 5 more minutes. Place a mound of cooked rice in a
bowl and ladle the Gumbo over it.
Perfect Fried Chicken
Here it is, simply the tastiest Fried Chicken you'll ever make. If you
have to, substitute shortening (Crisco) for the lard. The ingredients
are simple, the technique tried and true, don't forget the napkins.
1 frying chicken, cut-up into serving sizes
buttermilk
salt and pepper
MSG (optional)
flour
lard
Place the chicken in a bowl and cover with buttermilk. Refrigerate for
at least 2 hours or up to overnight. Remove from the refrigerator and
let rest in the buttermilk for about an hour at room temperature. Heat
the lard in a black cast-iron skillet, ok, if you need a temperature,
365 degrees. Season the flour with black pepper. How much flour and
pepper? Alright, about two cups of flour and 1 tablespoon black pepper
(not teaspoon). Lay out some waxed paper and place the chicken pieces on
it. Season with salt, pepper and MSG (first lard, now MSG!) on both
sides. Dredge the pieces in the flour pressing down hard until they are
thoroughly coated. Tap gently against each other to remove any excess
flour.
Fry the chicken skin side down first and allow the coating to brown,
about 4-6 minutes. Turn and fry on the other side for about 5 minutes.
Partially cover the skillet (about 3/4 of the way) and fry for about 15
minutes. During the frying don't let the pieces touch, it makes them
greasy. Keep checking that the fat doesn't get too hot and that it
maintains enough volume to stay about a third of the way up the chicken.
Drain on brown paper bags. Serve warm, not hot out of the skillet. If
you are making gravy reserve a couple of tablespoons of the chicken
drippings.
Reuben Chicken
4 boneless skinless chicken breast halves
1/4 t salt
1/8 t pepper
1 can (8 oz.) sauerkraut (well drained)
4 thin corned beef slices
4 slices Swiss cheese
1 cup Thousand Island dressing
Preheat oven to 325 degrees. Place chicken in a single layer
in greased baking pan. Sprinkle with salt and pepper. Press
excess liquid from sauerkraut; spoon over chicken. Arrange
corned beef and cheese slices over sauerkraut. Pour dressing
evenly over top. Cover pan with aluminum foil. Bake 1 and 1/2
hours or until chicken is tender. Serves 4.
Southwestern Egg Roll
2 tablespoons vegetable oil
1 skinless, boneless chicken breast
2 tablespoons minced green onion
2 tablespoons minced red bell pepper
1/3 cup frozen corn kernels
1/4 cup black beans, rinsed and drained
2 tablespoons frozen chopped spinach, thawed and drained
2 tablespoons diced jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/3 teaspoon salt
1 pinch ground cayenne pepper
3/4 cup shredded Monterey Jack cheese
5 (6 inch) flour tortillas
1 quart oil for deep frying
1 Rub 1 tablespoon vegetable oil over chicken breast. In a medium
saucepan over medium heat, cook chicken approximately 5 minutes
per side, until meat is no longer pink and juices run clear. Remove
from heat and set aside.
2 Heat remaining 1 tablespoon vegetable oil in a medium saucepan
over medium heat. Stir in green onion and red pepper. Cook and
stir 5 minutes, until tender.
3 Dice chicken and mix into the pan with onion and red pepper.
Mix in corn, black beans, spinach, jalapeno peppers, parsley,
cumin, chili powder, salt and cayenne pepper. Cook and stir 5
minutes, until well blended and tender. Remove from heat and
stir in Monterey Jack cheese so that it melts.
4 Wrap tortillas with a clean, lightly moist cloth. Microwave on
high approximately 1 minute, or until hot and pliable.
5 Spoon even amounts of the mixture into each tortilla. Fold ends
of tortillas, then roll tightly around mixture. Secure with toothpicks.
Arrange in a medium dish, cover with plastic, and place in the
freezer. Freeze at least 4 hours.
6 In a large, deep skillet, heat oil for deep frying to 375 degrees F
(190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes each,
or until dark golden brown. Drain on paper towels before serving.
Fried Chicken
FOR THE BUTTERMILK MARINADE:
1 quart, buttermilk
1 tablespoon paprika
1 tablespoon garlic powder
1 1/4 teaspoon salt
1 1/2 teaspoons freshly ground black pepper
1 1/4 teaspoon cayenne pepper
YOU WILL ALSO NEED:
One 2 to 3 pound broiler-fryer chicken, cut into 6 to 8 pieces
FOR THE BREADING;
3 cups all-purpose flour
2 tablespoons paprika
2 tablespoons freshly ground black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon celery salt
1 tablespoon salt
1 1/2 cups vegetable oil, for frying
In a large bowl, stir together all of the marinade ingredients.
Place the chicken pieces in a large dish. Pour the marinade over
the chicken, cover and refrigerate for at least 4 hours and up to
24 hours.
Preheat the oven to 350 degrees.
In a shallow bowl or pie plate, combine all the breading
ingredients. Remove the chicken from the marinade, letting the
excess run back into the dish. Dredge the chicken in the breading
mixture to lightly coat; shake off any excess.
In a large skillet [best to use cast iron], heat the oil over
medium heat. When the oil is hot [about 350 degrees] carefully lower
as many pieces of chicken into the pan as will fit without touching.
[The chicken needs a little room so it can cook properly.] Cook
until the chicken is golden brown, 3 to 5 minutes per side. Using a
slotted spoon, transfer the chicken to a baking sheet and bake for
20 to 30 minutes longer, or until cooked through. Check the
chicken for doneness by sticking the tip of a knife to the bone to
see it the chicken is no longer pink. [If you prefer to finish frying
the chicken in the skillet, reduce the heat if necessary so the grease
does not get too hot and burn the chicken. Cook the chicken, turning
occasionally until cooked through for about 20 minutes, but do keep
in mind that finishing your chicken in the oil makes for a greasier
fried chicken.]
Cranberry Chicken Salad
3 to 4 cups cooked chicken, chopped into bite size pieces
2 Tbs. chopped red onion or to taste
1 large stalk celery chopped
Enough mayonnaise to bind
salt, fresh black pepper
1/4 can of jellied cranberry sauce ( use more if you wish )
Chop everything into consistent bite size pieces. Add enough
mayonnaise to bind and moisten. Season with salt and pepper.
Stir in desired amount of jellied cranberry sauce for taste and
color. Chill well. Use for a sandwich filling or for a salad plate,
garnishing with fresh fruits and nuts if desired. Serves 6 to 8.
Coconut Oven Fried Chicken
2 1/2 or 3 lb. frying chicken, cut up
1/2 tsp. garlic salt
1/4 cup flour
1 egg, beaten
1 tsp. salt
1 cup coconut, finely grated
1/4 tsp. white pepper
1/2 cup butter
Wash and dry chicken pieces. Mix Dry ingredients together (except
coconut). Dip chicken pieces in the egg then roll in the
coconut, then in the seasoned flour. Melt butter in a baking
dish large enough to hold the chicken pieces in one layer.
Arrange chicken in dish and bake until chicken is tender, done
and browned.
Chicken And Broccoli Casserole
4 cups frozen broccoli -- thawed
1 large can Durkee fried onions
1 can cream chicken soup
1 can cream celery soup
1 can cheddar cheese soup
3/4 cup sour cream
3 tablespoon fresh chopped chives
1 teaspoon fresh black pepper
4 cups cooked rice
Spray a 3 quart casserole with cooking spray, and mix all ingredients
except 1/2 of the can of the Durkee onions. Pour into casserole, and
bake in a preheated 375 degree oven, covered for 45 minutes, uncover and
top with remaining onions and bake another 8 to 12
minutes.
GRILLED CHICKEN TACOS
1 packet (1.25 ounces) taco seasoning mix
2 tablespoons olive or vegetable oil
1 tablespoon water
2 medium onions, coarsely chopped
1 package (about 1¼ pounds) Fresh Skinless and Boneless Chicken Breasts
2 medium tomatoes, seeded and coarsely chopped
12 taco shells
Shredded lettuce
Mexican blend shredded cheese
Preheat grill or broiler.
In small bowl, combine taco seasoning, oil and water until blended.
In medium bowl, combine onions and 1 tablespoon taco seasoning mixture
and toss until evenly coated.
Grill or broil chicken, turning occasionally and brushing with remaining
taco seasoning mixture, 15 minutes or until meat thermometer inserted in
center registers 170°F.
Note: Do not brush during the last 5 minutes of grilling.
Grill onions in grill wok or on grill screen, stirring occasionally,
until tender.
Add tomatoes; grill just until heated through.
To serve, cut chicken into strips and serve in taco shells with onions,
tomatoes, lettuce and cheese.
Servings: Makes 12 tacos
Herbed Chicken in Wine Sauce
1 T (15 ml) cooking oil
1 medium onion, finely chopped
2 stalks celery, chopped
2 carrots, julienne sliced
4 chicken breast halves
Onion salt, garlic salt and pepper to taste
1 teaspoon (5 ml) rosemary, crushed
1/2 cup (120 ml) white wine
1 (4 oz/112 g) can mushrooms
1 T (15 ml) parsley flakes
2 T (30 ml) sour cream
1 T (15 ml) flour
Glaze onions, celery and carrots in the oil. Remove vegetables
from skillet. Season chicken with onion and garlic salts and pepper
and brown on both sides. Sprinkle with rosemary, add wine and
glazed vegetables. Cover and simmer till almost done,
approximately 20 minutes. Add mushrooms and parsley. When
chicken and vegetables are done, mix flour into sour cream in a
small bowl. Add liquid from chicken to sour cream and flour
mixture by spoonfuls and stir till smooth and mixture is warm. Add
to skillet and heat through till sauce thickens.
Makes 4 servings.
Chicken And Dumpling Soup
2 cans cream of chicken soup
3 and 1/3 c. milk (divided)
1 and 2/3 c. Bisquick
Mix soup and 2 and 2/3 c. milk in 3 quart saucepan. Bring to a boil
over med. heat. Mix Bisquick and remaining milk. Drop by tablespoons
into the boiling soup. Simmer uncovered 10 min. and cover and cook
over low another 10 min. Serves 3 or 4.
***
Here are some great chicken recipes I've collected.
~Mags~
Honey Ginger Chicken
Serves 6 to 8
Ingredients:
1 6-inch piece fresh ginger, peeled and coarsely chopped (about 1/2 cup)
12 garlic cloves, minced
16 medium scallions, white and green parts, coarsely chopped
3/4 cup reduced sodium soy sauce
3/4 cup honey
1/4 teaspoon five-spice powder
freshly ground black pepper
2 3-pound chickens, trimmed of all visible fat and cut into eighths
or 6 pounds chicken parts, of your choice
Steps:
Preheat the oven to 350 degrees F.
Place the ginger, garlic, scallions, and half the soy sauce in a food
processor and process 2 minutes. Add the remaining soy sauce, the honey,
and five-spice powder. Season to taste with the pepper and process to
blend.
In a large bowl, combine the chicken with the marinade and toss. Line a
large 1 1/2- to 2-inch deep baking dish with foil and add the chicken
skin side down in a single layer. Spoon over the marinade and bake for
45 minutes.
Turn the pieces over, baste with the sauce from the pan, and bake
another 45 minutes. Serve the chicken hot or cold.
Magical Chicken Wings
Serves 6-10
Ingredients:
4 pounds chicken wings
1 cup hoisin sauce
3/4 cup plum sauce
2 teaspoons grated or finely minced lime zest, (colored part of skin)
1/3 cup freshly squeezed lime juice
1/3 cup fish sauce
1/3 cup honey
1/4 cup dry sherry
1 tablespoon Asian chile sauce
1/2 cup chopped fresh cilantro
1/3 cup chopped fresh mint
10 garlic cloves, finely minced
Steps:
Advance Preparation: Cut off the tips of the chicken wings and save them
for making stock. If serving wings in small pieces, cut each in half at
the joint. In a bowl large enough to hold the wings, combine all of the
remaining
ingredients. Add the wings, mix thoroughly, and marinate in the
refrigerator for 8 hours.
Last-Minute Cooking: Preheat the oven to 375 degrees F. Line a shallow
baking pan with foil. Coat a wire rack with cooking spray and place the
rack in the baking pan. Drain the chicken and reserve the marinade.
Arrange the
wings on the rack and roast for 30 minutes. Baste the wings with the
reserved marinade, turn them, and baste again. Continue roasting until
the wings turn a mahogany color, another 20 to 30 minutes. Serve hot or
at room
temperature.
Oriental Chicken Stir-Fry
Serves 6
Ingredients:
1 pound boneless skinless chicken breast
1 tablespoon margarine
1 pound bag frozen mixed vegetables, (broccoli, carrots and water
chestnuts)
2 tablespoons reduced sodium soy sauce
1/4 teaspoon pepper
2 tablespoons diced pimentos
1 tablespoon cornstarch
1 cup ready to serve chicken broth
Steps:
Cut chicken into 3/4 inch strips and set aside. Melt margarine in a
large nonstick skillet on medium heat.
Add chicken; stir-fry until it loses its pink color.
Add mixed vegetables, soy sauce, pepper and pimento.
In a separate bowl, combine cornstarch and chicken broth; stir well.
Add broth mixture to chicken and vegetables, stirring until thickened.
Reduce heat to low; cover pan and simmer 5 minutes.
Nutrition Information (per serving):
Calories: 171 Cal Carbohydrates: 9 g Cholesterol: 57 mg
Fat: 5 g Protein: 22 g Sodium: 385 mg
Cookbook: The Essential Arthritis Cookbook
Pecan Chicken
Serve 4
Ingredients:
1/4 cup honey
1/4 cup Dijon mustard
4 boneless skinless chicken breasts, halved
1 cup pecans, finely ground
Steps:
Combine honey and mustard.
Spread on both sides of chicken.
Dredge chicken in chopped pecans.
Place in lightly greased baking dish.
Bake at 350 degrees for 1 hour or until tender.
Cookbook: The Four Ingredient Cookbooks
Santa Fe Chicken Ole
Serves 4
Ingredients:
2 boneless skinless chicken breasts
dash of Worcestershire sauce
dash of fresh lime juice
1 teaspoon minced garlic
1 onion, chopped
1 14-5/16 ounce cans Mexican tomatoes
or can stewed tomatoes
15 ounces canned black beans
5 ounces saffron yellow rice
1/2 cup water
1 cup fat free cheddar cheese
Steps:
Spray 2-qt. casserole with cooking spray and put in chicken and onion.
Sprinkle with Worcestershire, lime and garlic and bake for 30 minutes at
350 or until chicken is done.
Cut up, then add rest of ingredients except cheese.
Mix, then cover tightly and bake at 350 for 45 minutes or until rice is
done.
Sprinkle with cheese, cover and let sit on top of stove until cheese
melts.
Top with fresh cilantro if desired.
Nutrition Information (per serving):
Calories: 430 Cal Carbohydrates: 50 g Cholesterol: 77 mg
Fat: 4 g Protein: 45 g Sodium: 746 mg
Roasted Chicken
Serves 2 to 3
1 chicken, about 3 1/2 pounds
1/2 lemon, cut in half
kosher salt, to taste
freshly ground black pepper, to taste
1 fresh thyme, sprig
1 fresh rosemary sprig, sprig
10 large fresh basil leaves
Steps:
Preheat the oven to 450 degrees F.
Rub the inside of the bird with the cut lemon. Season inside and out
with salt and pepper. Drop the herbs into the cavity of the bird and tie
the bony ends of the legs together, covering the opening of the cavity.
Twist the wing
tips behind the thick part of the wings.
Place the bird on a roasting rack on a baking sheet. Roast until the
skin is golden and crackling crisp, 35 to 40 minutes. Reduce the oven
temperature to 350*F and roast the bird for 25 to 30 minutes longer.
Test the doneness of
the bird by piercing the thickest part of the thigh with a thin-bladed
knife. The juices should run clear. Transfer the bird to a cutting board
and let rest for 10 to 15 minutes before carving.
Spiced Chicken with Vegetables
Serves 4
Ingredients:
1/2 cup non-fat low-sodium chicken broth
4 boneless skinless chicken breasts, tenderloins, about 4 oz each
2 medium green bell peppers, cored and chopped
4 scallions, sliced
1-1/2 cups apricot nectar
2 tablespoons Dijon mustard
1/4 cup water
1-3/4 cups uncooked white rice
1-1/2 cups chopped green beans, (1/2-inch lengths)
1/3 cup chopped dried apricot
Steps:
Heat 1/4 cup broth in a large saucepan. Add chicken and cook, turning
several times, until no longer pink, about 8 minutes. Remove chicken and
set aside.
Heat remaining broth in the saucepan. Add bell peppers and scallions,
and sauté until peppers begin to soften, about 4 minutes.
Combine apricot nectar, mustard, and water, and add to the saucepan.
Stir in rice, green beans, and dried apricots. Return chicken to the
pan. Bring to a boil, reduce heat, cover, and simmer until chicken is
cooked through and
rice is tender, about 25 minutes.
Transfer to individual plates and serve.
Nutrition Information (per serving):
Calories: 562 Cal Carbohydrates: 100 g Cholesterol: 70 mg
Fat: 2 g Protein: 35 g Sodium: 252 mg
Cantina Chicken
1 package (about 2 1/4 pounds) Fresh Split Skinless Chicken Breasts
2 teaspoons chili powder
2 tablespoons canola oil
1 can (14 1/2 ounces) Mexican Style tomatoes
1 can (4 ounces) mild chopped green chilies
2 tablespoons lime juice
1 tablespoon hot pepper sauce
Shredded lettuce
Shredded Monterey Jack cheese
Lime wedges
Cilantro sprigs
Warm corn tortillas (optional)
Cooking Instructions:
Rub chicken breasts with chili powder.
In large, nonstick skillet over medium heat, heat oil.
Add chicken; cook 4 to 5 minutes on each side or until browned.
Add tomatoes, chilies, lime juice and pepper sauce to skillet.
Reduce heat to medium-low; cover and simmer 12 to 15 minutes, or until
chicken is cooked through.
To serve, place chicken on bed of shredded lettuce; top with sauce from
skillet.
Sprinkle with cheese and garnish with lime and cilantro.
Accompany with a basket of warm tortillas.
Ready In: 15 minutes
Servings: Makes 4 servings
Beer Butt Chicken
1 large roasting chicken
1 12-oz. can of beer
Salt and pepper to taste
Assorted favorite spices
Place ring of charcoal briquettes around outside of charcoal grate 3
- 4 coals deep and apply lighter fluid. Light coals and wait until ash
first appears on coals. Pour off about 1/2 of the beer from the can and
then add salt
and pepper and your favorite spices into the beer can. Insert beer can
into the large cavity of the chicken between the legs. Place chicken on
the middle of the grill using the beer can and the two legs as the
supports. The
chicken should set up like it is sitting on the beer can with a leg on
each side for support. Close the top on the grill and allow to cook for
at least one hour or until chicken is brown and crispy. If the fire gets
too low, remove
the lid for a few minutes to allow air to spark up the fire.
If using a gas grill, make sure to turn the gas on low or to put the
chicken over the part of the grill that is not lit. You need some
indirect heat to cook the chicken slowly without burning the outside.
Close the lid and cook
until skin is golden brown and chicken is cooked through.
I have never tried this dish in the oven but it should work fine.
Just make sure you put the chicken in a fairly deep roasting dish to
catch the juices and beer. Roast chicken at 350 degrees for about 1 hour
or longer
depending on the size of the bird and the cooking instructions on the
label.
I don't know where this recipe originated so I cannot give
appropriate credit. I have tried it on many occasions and can attest to
the fact that it results in a chicken that is moist and tender on the
inside and nice and crunchy
on the outside.
Swiss Chicken Enchiladas
(10 servings)
Ingredients
1 8 oz pkg. cream cheese, softened
1 6 oz pkg. Corn Tortillas
1/4 c Milk
1 10 oz can mild enchilada sauce
2 c Cubed, cooked chicken
3/4 c (6 oz.) container frozen avocado dip
1/2 c Sliced green onions
1/4 c Slivered almonds
1/2 c Dairy sour cream
4 oz (1 cup) shredded Monterey Jack cheese
Sliced radishes or almonds
Instructions:
Heat oven to 375 degrees. In a large bowl, combine cream cheese and
milk. Stir in chicken,onions,1/4 cup almonds and 1/2 cup Jack cheese.
heat tortillas as directed on package. Spoon about 1/4 cup filling down
center of each
warm tortilla; roll up. Place seam side down in ungreased 13 x 9" baking
dish. Pour enchilada sauce evenly over tortillas; sprinkle with
remaining Jack cheese. Bake @ 375 degrees for 10 to 15 minutes or until
bubbly. In small
bowl, combine avocado dip and sour cream. Spoon over warm enchiladas.
Garnish with radishes or almonds.
Makes 10 enchiladas.
Parmesan Chicken
6 servings
Ingredients:
1 c Cream of chicken condensed soup
1/2 c Mayonnaise
1/2 c Miracle whip salad dressing
4 c Bread crumbs
1/2 c Parmesan cheese
6 oz Chicken breast, boneless, skinless
Instructions:
Mix first three ingredients together and place to one side. Mix bread
crumbs and cheese together and set aside. Place 1/2 of bread crumbs on
baking sheet. Then put 6 chicken breasts cut side down on sheet so they
don't touch
each other. Place them so there is two inches between them. Spoon soup
mixture onto chicken breast so you have a mound on each about 1/3 cup of
mixture. Bake at 350 degrees for 30 minutes uncovered. Remove baking pan
and
place the remaining bread crumbs on each piece to cover it completely.
Spread over the crumbs and chicken about 3 TBSP of melted butter each
and bake at 300 degrees for 30 minutes until golden brown. Serve at once
with a
lemon wedge and a spear of green pepper. Melted butter with 1/4 tsp.
Marjoram to place on top of bread crumb.
Buttered Chicken
Ease of Cooking: Medium Difficulty
Serving Size: 8
Notes:
I got this recipe from the book What's Cooking Indian. It’s very
delicious and worth the effort it takes to make this one.
Ingredients:
7 Tbsp. butter
1 Tbsp. oil
2 medium onions, finely chopped
1 tsp. finely chopped fresh ginger (I used powered)
2 tsp. garam masala
2 tsp. ground coriander
1 tsp. chili powder
1 tsp. black cumin seeds
1 tsp. crushed garlic
1 tsp. salt
3 whole green cardamoms
3 whole black peppercorns
2/3 C. unsweetened yogurt
2 Tbsp. tomato paste
8 skinless chicken pieces
2/3 C. water
2 whole bay leaves
2/3 C. light cream
fresh cilantro leaves
2 fresh green chilies, chopped
Preparation:
Heat butter and oil in a large skillet. Add the onions and sauté until
golden brown. Reduce the heat. Crush the fresh ginger and place in a
bowl. Add the garam masala, ground coriander, ginger, chili powder,
black cumin seeds,
garlic, salt, cardamoms, and black peppercorns and blend. Add the yogurt
and tomato paste and stir to combine. Add the chicken pieces to the
yogurt and spice mixture and mix to coat well. Add the chicken to the
onions in the
skillet and stir-fry vigorously, making semi-circular movements, for 5-7
minutes. Add the water, and the bay leaves to the mixture in the skillet
and simmer for 30 minutes, stirring occasionally. Add the cream and cook
for a
further 10 to 15 minutes. Garnish with fresh cilantro leaves and green
chilies and serve hot.
Tandoori Chicken
Ingredients
1 medium onion, coarsely chopped
3 cloves garlic
2 inch piece of ginger root, peeled and chopped
3 TBS fresh lemon juice
8 oz fat-free plain yogurt, drained
1 TBS ground coriander
1 tsp ground cumin
1 tsp turmeric
1/2 tsp nutmeg
1/4 tsp mace
1/4 tsp ground cloves
1/4 tsp ground cinnamon
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/4 cup oil
6 skinless chicken thighs or legs, and 6 skinless chicken breast halves
In blender or food processor, puree onion, garlic, and ginger with lemon
juice to make a paste. Add the yogurt and spices and blend well. With
motor running, drizzle oil mixture in and process until blended.
Make 2 or 3 slits in each breast and thigh or leg. Place chicken in
Ziploc bag and add marinade. Coat thoroughly and refrigerate 12-24
hours.
Grill until done, about 18-20 minutes for breasts and 25-30 minutes for
thighs/legs. Baste two or three times with marinade while cooking. Makes
6 servings.
STIR-FRIED ASPARAGUS AND CHICKEN
2 1/2 TBS cornstarch
3 TBS soy sauce
1 TBS rice wine
1 TBS peanut oil
1 TBS sesame oil
1 1/2 lb asparagus
1 lb boneless chicken breasts
Peanut oil
2 cups cooked rice
Combine the following ingredients in small mixing bowl: 1 TBS cornstarch
dissolved in 2 TBS water, 1 TBS soy sauce, 1 TBS rice wine, and 1 TBS
peanut oil. Set aside. Cut boneless chicken into small cubes. Place
chicken in
cornstarch/soy mixture and marinate 30 minutes. Wash asparagus, break
off tough ends and cut into 1 1/2 inch pieces.
In separate bowl, mix 1 1/2 TBS cornstarch dissolved in 1/3 cup water, 2
TBS soy sauce, and the sesame oil. Set aside. When chicken has
marinated, heat peanut oil in large frying pan. Add chicken and cook 4-6
minutes (or
until chicken is springy to the touch). Remove chicken from pan. Drain
all but 2 TBS oil from pan and add asparagus. Cook over medium-high heat
for 1-2 minutes. Add chicken and heat through. Add remaining
cornstarch/soy
mixture and cook until slightly thickened. 4 servings.
Chicken Cordon Bleu
4 boneless chicken breast halves
2 teaspoons Dijon mustard
1/2 teaspoon paprika
4 slices fully cooked ham
1 cup soft bread crumbs
1 cup grated Parmesan cheese
1/4 teaspoon pepper
1/4 cup mayonnaise
SAUCE:
1 tablespoon butter or margarine
1 tablespoon all-purpose flour
1 cup milk
1/4 teaspoon salt
1/2 cup shredded Swiss cheese
2 tablespoons white wine or
chicken broth
Directions
1 Flatten the chicken to 1/2-in. thickness. Spread
mustard on one side; sprinkle with paprika. Top with a ham
slice. Roll up tightly; secure with toothpicks.
2 In a bowl, combine the bread crumbs, Parmesan cheese
and pepper.
3 Brush chicken with mayonnaise; roll in crumb mixture.
Place in a shallow 2-qt. microwave-safe dish; cover loosely.
Microwave on high for 7 minutes. Turn the chicken; cook 7
minutes longer or until juices run clear. Remove toothpicks;
set aside and keep warm.
4 In a 1-qt. microwave-safe dish, heat the butter on high
for 30 seconds; stir in the flour until smooth. Cook,
uncovered, on high for 30 seconds. Add milk and salt. Cook 3-4
minutes longer or until thickened. Stir in cheese until
smooth. Add the wine or broth. Serve over chicken.
Confetti Chicken Big Bowl
1# chicken breast - cooked, cut into cubes
2 T cooking oil
4 t minced garlic (8 cloves)
1 T red curry paste or 1/4 t ground red pepper (more or less to taste,
can be hot, I use 2t+ of curry paste)
1 t ground cumin
5 C water
1 14 oz can purchased unsweetened coconut milk (can use light)
2 C purchased shredded carrots
2 C small broccoli florets
1 med red bell pepper, cut into bite-sized strips
2 3oz pkgs. chicken flavored ramen noodles, coarsely broken
2 C snow peas - halved crosswise
1 T soy sauce (light/ low sodium)
4 t fresh lime juice
1 C slivered fresh basil
1/3 C snipped fresh cilantro (optional)
1/2 C frozen corn kernels
1. In a 4 qt Dutch oven, add 1T oil over med heat and cook chicken until
no longer pink and lightly browned. Remove and set aside.
2. Add remaining oil to pan. Add garlic, ginger, curry paste and cumin -
cook and stir for 30 seconds (watch out for vapors)
3. Add water, coconut milk, carrots, sweet pepper, corn, broccoli
florets, pea pods (be careful not to over cook broccoli & peapods,
should be crispy tender) and noodles (set seasoning pkts aside to use
later). Bring to boiling, reduce
heat, simmer 3 mins. Stir in chicken, contents of seasoning pkts, soy
sauce, lime juice, cilantro and basil.
Serve immediately into big bowls.
*Makes 6 generous servings. A great meal in itself.
Chicken Breasts With Blue Cheese Stuffing
Serves 4
Ingredients:
4 lg Chicken breast halves, wings
-attached
1/4 lb Blue cheese, crumbled
3/4 c Loosely packed watercress
-leaves
2 tb Butter (1/4 stick),softened
1/2 ts Salt
1/4 ts Coarsely ground black pepper
1 sm Head Bibb lettuce
2 tb Bottled oil and vinegar
-dressing
Watercress sprigs for
-garnish
Instructions:
About 50 minutes before serving, with knife, remove bones from chicken
breast halves, leaving bones in wings.
Preheat oven to 425 degrees.
In bowl, with fork, mix blue cheese, watercress leaves and butter
until blended.
Starting at a narrow end of each chicken- breast half, carefully push
fingers between skin and meat to form a pocket.
Spoon 1/4 of cheese mixture into each pocket.
Place chicken, skin-side up, in open roasting pan.
Sprinkle with salt and pepper.
Bake 30 minutes or until chicken is fork-tender and golden brown,
brushing occasionally with drippings from pan.
To serve, arrange Bibb lettuce on platter; drizzle with bottled oil-
and vinegar dressing.
Place chicken on lettuce.
Garnish with watercress sprigs.
Makes 4 servings.
Chicken Breasts With Cheese And Herbs
Serves 8
Ingredients:
8 Chicken Breasts (halves)
1/4 lb Monterey Jack Cheese
1/2 ts Oregano
1/2 c White Wine
1/2 ts Marjoram
1/2 c Flour
1/2 ts Fresh parsley, chopped fine
2 Eggs, beaten
1/2 c Butter
1 c Dry bread crumbs
Instructions:
DO NOT OVERCOOK THIS RECIPE! Remove bones and skin from chicken.
Place each piece between 2 pieces of plastic wrap and pound with
wooden mallet to flatten into cutlets about 1/8 inch thick.
Whip butter until foamy add oregano, marjoram and parsley.
Cut cheese into 8 pieces.
Spread herb butter mixture on cheese (using about half of butter
mixture.
) Place a piece of cheese on each cutlet and roll up as for jelly roll
tucking in ends to seal tightly.
Coat rolls with flour; dip in egg then roll in bread crumbs.
Place in flat baking dish and bake, uncovered, for 20 minutes at 350
degrees.
Meanwhile melt remaining butter mixture; stir in wine and pour over
chicken.
Continue baking, basting occasionally for about 15 minutes longer,
until chicken is golden brown and tender.
Be careful not to overcook or it will be dry.
The secret of pounding the chicken is to pound from the center of the
breast outward.
Just like you would do if you were rolling pie dough.
Sometime you have to do this twice because the chicken goes back to
its original position. I pound, roll, flour, dunk, etc. the breasts one
or two at a time for this reason.
Enjoy!
Maggie
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