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All Poultry Recipes

All Poultry Recipes

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All Poultry Recipes

Chicken Marinade

Recipe By :
Serving Size : 5 Preparation Time : 0:00
Categories : Marinade Poultry
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 teaspoon Fine sliced fresh ginger
1/4 cup Lemon juice
1/4 cup Olive oil
1 Green onion — chopped
2 cloves Garlic
2 tablespoons Brown sugar
1/4 cup Soy sauce

Combine marinade ingredients. Place in glass bowl or dish that will hold chicken in single layer. Add chicken; let marinate a minimum of 4 hours, turning occasionally. May be left in fridge, covered overnight.
Remove chicken from marinade. Grill chicken on barbecue, basting with marinade at intervals, or bake 30 to 45 minutes in 350 F degree oven or until cooked through.

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Chicken Marengo

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories : Chicken Main Course
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Vegetable cooking spray
2 cups frozen, chopped onions
1 teaspoon minced garlic
1 tablespoon flour
1 pound boneless skinless chicken tenders — cut into 1-inch piec
1 15 ounce can light red kidney beans — drained and rinsed
1 14 1/2 ounce diced tomatoes — undrained
1 1/4 cups fat-free reduced-sodium chicken broth
2 tablespoons tomato paste
1 4 ounce can mushrooms — drained
2 strips orange rind (3 x 1 inch)
3/4 teaspoons dried thyme — leaves
1/2 teaspoon dried tarragon — leaves
Salt
Pepper
4 cups cooked rice or noodles — warm

Spray large saucepan with cooking spray; heat over medium heat until hot. Saute onion and garlic 5 minutes; stir in flour and cook 1 minute. Add chicken and cook until browned, about 5 minutes.

Add remaining ingredients, except salt, pepper and rice to saucepan; heat to boiling. Reduce heat and simmer, covered, until onions are tender and chicken is cooked, 10 to 15 minutes.

Season to taste with salt and pepper. Serve over rice.

Source:
“American Dry Bean Board”
S(Internet Address):
“http://adbb-sql.cdirect.com/”

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Orange Chicken With Citrus Salsa

Recipe By : Meredith Corporation 1998
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 medium skinless boneless chicken breast halves
1 cup frozen orange juice concentrate — thawed
1 small Onion — cut up
1/2 teaspoon crushed red pepper — to 3/4 teaspoon
1/2 teaspoon ground allspice
1/2 teaspoon curry powder
2 grapefruit
2 orange
1/2 cup mango chutney — cut up
2 tablespoons green onion — bias-sliced

Rinse chicken; pat dry. In a food processor bowl or blender container combine thawed concentrate, onion, red pepper, allspice, curry powder, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Cover and process or blend until nearly smooth. Place chicken in a plastic bag set in a shallow dish. Add orange mixture; turn to coat both sides. Close bag. Chill for 2 to 24 hours.

Meanwhile, for salsa, peel and section grapefruit and oranges over a small bowl to catch juices. Discard seeds; coarsely chop citrus. Add citrus, chutney, and onion to juices in bowl. Cover and chill up to 2 hours.

Remove chicken from marinade; reserve marinade. Place chicken on the unheated rack of a broiler pan. Broil 4 inches from heat for 5 minutes. Turn and brush with reserved marinade; discard remaining marinade., Broil 7 to 10 minutes more or until chicken is tender and no pink remains. Serve chicken with salsa.

Source: Special Advertising Section for Florida Citrus.

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NOTES : Flordia ornage jucie concentrate replaces the oil in this poultry marinade, so only 10 % of calories come from fat in this light and lively dish.

Apricot-Glazed Chicken

Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Jar Apricot Preserves
1/4 Cup Lemon Juice
1 Teaspoon Salt
1 Clove Garlic — crushed
1/4 Cup Brown Sugar
2 Tablespoons Dijon Mustard
9 Pieces Fried Chicken

Combine all ingredients except chicken in blender. Blend until smooth.

Place chicken in a single layer in 8″x12″ baking pan. Cover chicken with sauce. Bake, uncovered in a preheated 350 degree oven for 1 hour.

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Chicken Breasts And Rice Supreme

Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 6 ounce long grain and wild rice
1 1/2 cups Borden cottage cheese
1 1/2 teaspoons flour
3 whole chicken breasts — split, boned and
— skinned
salt
pepper
1 egg — beaten 1/4 cup
— water
1 cup fine dry bread crumbs
1 can condensed cream of mushroom soup
1/2 cup milk
1/4 cup chopped pimientos
sliced mushrooms

Prepare rice as package directs using 2 cups water. Combine cheese and flour; stir into rice. Spread evenly into 11×7″ baking dish. Season chicken with salt and pepper. In shallow dish, combine egg and water. Dip chicken in egg mixture; roll in crumbs. In large skillet, melt butter; cook until golden. Preheat oven to 350 degrees. Arrange chicken on rice; bake 35 to 40 minutes or until bubbly. In small saucepan, combine soup, milk and pimientos; heat stirring until smooth. Serve with chicken; garnish with mushrooms. Refrigerate leftovers.

Busted by Barb

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Chicken Baked In Sour Cream

Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 pounds fryer chicken — cut up , (up to 3)
1/2 cup flour
1 teaspoon msg
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup cooking oil
3 tablespoons dry onion soup mix
1 cup sour cream
1/2 cup milk

Mix flour, MSG, salt and pepper. Dredge chicken through flour mixture. Heat oil in skillet over medium heat. Add chicken and brown on all sides. Place browned chicken in 13x9x2-inch pan. Combine soup mix, sour cream and milk in small saucepan. Cook over low heat until hot. Do not boil. Pour over chicken. Cover and bake in moderate oven (350 degrees) 1 hour or until tender.

Busted by Barb

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Chicken And Rice

Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups quick cooking rice
1 1/2 cups coarsely chopped green pepper (or less as
— desired)
3/4 cup thinly sliced onions
3 tablespoons vegetable oil
1/4 cup cornstarch
2 cups chicken stock
3 tablespoons soy sauce
2 cups slivered cooked chicken
3 ripe tomatoes cut in wedges

Prepare rice as package directions; keep warm. Meanwhile, cook green pepper, onion and celery if desired in oil in covered skillet over low heat until tender; do not let vegetables brown. Blend cornstarch with small amount of stock, add remaining stock and soy sauce. Gently stir into vegetables. Cook until sauce is clear and thickened. Add tomatoes; heat through. Serve over hot rice.

Busted by Barb

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Chicken and Pasta with Orange-Basil Sauce

Recipe By : Meredith Corporation 1998
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup frozen orange juice concentrate — thawed
1/2 cup chicken broth
4 teaspoons cornstarch
6 ounces dried gemelli pasta — rotini, or corkscrew
16 ounces Italian blend mixed vegetables
2 cups cooked chicken — or turkey, cubed
1/4 cup fresh basil — snipped

For sauce, in a small saucepan, combine thawed concentrate, chicken broth, and cornstarch. Cook and stir until thickened and bubbly; cook and stir 2 minutes more.

Meanwhile, in a large saucepan cook pasta in boiling, slightly salted water for 5 minutes. add frozen vegetables; return to boiling. cook, uncovered, 5 minutes more or until pasta and vegetables are tender. Drain; return to saucepan. Add sauce, chicken, basil, and 1/8 teaspoon pepper. Heat and toss until hot.

Source: Special Advertising Section for Florida Citrus.

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NOTES : For this quick, one-dish meal, purchase a deli-roasted chicken or a cooked turkey breast.

Chicken Nuggets

Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package holly farms breast or thigh nuggets
1 cup milk
1/4 teaspoon garlic salt
1/4 teaspoon white pepper
1/2 cup flour
salt — to taste
1/4 cup olive oil

Soak chicken nuggets in milk for 30 minutes. Combine all remaining ingredients except oil and roll nuggets in mixture. Pan fry in oil for 7 minutes or until done.

Busted by Barb

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Chicken Normandy

Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package holly farms pick of the chix or best of
— the fryer
salt
freshly ground pepper
3 tablespoons butter
2 tablespoons vegetable oil
1 onion — thinly sliced
2 tart apples — peeled, cored, and
— diced
1/2 cup diced celery
2 tablespoons all-purpose flour
1 cup apple cider
1/2 cup homemade chicken stock (or canned chicken
— broth)
1/2 cup heavy cream
4 slices bacon — cooked and
— crumbled for
— garnish (optional)

Season chicken with salt and pepper. Heat butter and oil in Dutch oven. Add chicken and brown well on all sides. Remove chicken with tongs and set aside. Add onion to pan and saute until transparent. Add apples and celery and saute 3 minutes. Sprinkle flour over apple-onion mixture and cook, stirring 2 minutes. Gradually add apple cider and stock and cook, stirring, until mixture comes to a boil. Return chicken to pan, lower heat, cover, and simmer 40 to 50 minutes or until chicken is tender. Adjust seasoning, add cream, and cook, stirring until sauce is thickened and comes to a boil. Arrange chicken on serving platter, spoon sauce over and sprinkle with bacon.

Busted by Barb

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Chicken Lo Mein

Recipe By : McCalls, page 144, Sept. 1997
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
9 ounces fresh spaghetti — or linguine
3/4 pound chicken tenders — cut in bite size
1 tablespoon cornstarch
2/3 cup chicken broth
2 tablespoons oyster sauce
2 tablespoons dry sherry
1 tablespoon peanut oil — or vegetable oil
1 large red bell pepper — cut in 1″ pieces
1 cup shredded carrots
1 bunch scallions — cut in 1/2″ pieces
2 cloves garlic — crushed
2 cups bean sprouts — fresh
6 ounces spinach leaves — baby
2 teaspoons sesame oil

1. In covered pasta pot, bring 2 quarts hot, salted water to a boil. Add pasta; cook 2 minutes, until just tender; drain.

2. In small bowl, toss chicken with cornstarch mixture. In 2-cup measure, combine broth, oysters sauce and sherry.

3. Place large wok over high heat. When wok is very hot, add peanut oil; tilt to coat sides. When oil is just beginning to smoke, add bell peppers; stir-fry 1 minute. add chicken mixture; stir-fry 2 minutes. Add carrots, scallions and garlic; stir-fry 1 minute. Add spaghetti; using pasta fork or wooden spoons, toss 1 minute. Pour in broth mixture; continue tossing 2 minutes. add sprouts, spinach and sesame oil; stir-fry 1 to 2 minutes until spinach is wilted and chicken is cooked through.

Serve immediately.

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Chicken Livers, Skeptical

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup ginger flavored brandy
1/4 cup oil
1/4 cup soy sauce
1 large garlic clove — minced
1 pound chicken livers
8 ounces waterchestnuts, canned — drained and halved
2 slices bacon
1 medium onion — sliced

In large bowl, combine brandy, oil, soy sauce and garlic. Mix in chicken livers and chestnuts, cover. Refrigerate, stirring occasionally, several hours or over night.

In large skillet, cook bacon until crisp. Remove bacon, crumble.

To drippings in pan add onion.

Drain chicken livers and chestnuts. Cook stirring until liver is cooked as desired. Mix with bacon.

Serve on a bed of rice cooked with chicken bouillon then peppered.

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Chicken Livers and Wine Sauce

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 medium onion — chopped
1/3 cup vegetable oil
2 pounds chicken livers
1 1/2 pounds mushrooms
3 bell pepper — sliced
2 small tomato sauce — canned
3/4 cup Chianti — wine
4 tablespoons soy sauce
1/2 teaspoon salt
freshly ground black pepper — to taste
1/2 teaspoon dried oregano — crumbled
3 cups hot cooked rice

Saute onions in oil until light brown.
Add livers cook until light in color. Was and pat dry mushrooms on paper towels. Slice. Add mushrooms and peppers to pan. Add tomato sauce, wine, and soy sauce. Season to taste. Add oregano, simmer about 1/2 hour stirring occasionally.

serve over hot rice.

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Chicken Liver-Mushroom Crepes

Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 12 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 pound fresh mushrooms — sliced or
1 can slice mushrooms — drained
1/4 cup chopped scallions
6 tablespoons butter or margarine — divided
1 1/2 pounds chicken livers — rinsed and drained
white sauce (see sauce section)
1 tablespoon lemon juice
1 teaspoon flavor enhancer
1 teaspoon salt
1 teaspoon chopped parsley
24 crepes (see crepe recipe)

Preheat oven to 375 degrees. In skillet over medium heat, saute mushrooms and scallions in 4 Tbsp. butter, 10 minutes, stirring occasionally. Remove from pan. Brown chicken livers in remaining butter; dice and add to mushroom mixture. Stir in 1 cup white sauce, lemon juice, flavor enhancer, salt and parsley. Spoon 2 Tbsp. filling onto each crepe and roll it up. Place crepes in buttered baking dish and spoon remaining sauce over them. Bake, covered, 20 minutes, until sauce bubbles.

Busted by Barb

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Chicken Kiev

Recipe By : The Butcher
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 boneless chicken breasts — halved
1/4 pound soft butter
1 1/2 tablespoons chopped parsley
1/2 teaspoon seasoned pepper
1/2 cup flour
vegetable oil — for frying
1 cup bread crumbs
1 egg — beaten

Make seasoned butter by blending butter, parsley and pepper. Roll into small rolls and place on wax paper. Freeze until butter is firm. After chicken breasts have been boned and halved, take a mallet and pound flat. Roll the chicken breast around a butter roll, coat each chicken roll in flour and dip in egg. roll in bread crumbs and fry in deep fat.

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Chinese Walnut Chicken

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup walnuts — coarsely chopped
1/4 cup salad oil
2 chicken breasts — boned, cut in strips
1/2 teaspoon salt
1 cup onions — sliced
1 1/2 cups celery — sliced
1 1/4 cups chicken broth
1 teaspoon sugar
1 tablespoon cornstarch
1/4 cup soy sauce
2 tablespoons cooking sherry
2/3 cup bamboo shoots — drained
5 ounces waterchestnuts, canned — drained and sliced

In skillet, toast walnuts in hot oil, stirring constantly. Remove nuts and place paper towels.

Put chicken in skillet. Sprinkle with salt, cook stirring frequently. 5 to 10 minutes or until tender. Remove chicken.

Put onion, celery and 1/2 cup of the chicken broth in skillet. Cook uncovered 5 minutes or until slightly tender.

Combine sugar, cornstarch, soy sauce and cooking sherry. Add remaining chicken broth. Pour over vegetables in skillet. Cook and stir till sauce thickens.

Add chicken, bamboo shoots, waterchestnuts and walnuts.

Heat through. Serve with oriental rice.

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NOTES : First made in California in 1960, Kids like very much.

Chinese Chicken Pasta Salad

Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup miracle whip or miracle whip light
— dressing
2 tablespoons soy sauce
1 teaspoon ground ginger
1/4 teaspoon hot pepper sauce (optional)
3 cups rotini — cooked, drained
2 cups chopped cooked chicken
1 cup pea pods
1 cup chopped red peppers
1/4 cup sliced green onions

Mix Miracle Whip, soy sauce and seasoning in large bowl. Add remaining ingredients; mix lightly. Refrigerate.

Busted by Barb

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Chicken Vegetable Salad

Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 cup diced cooked chicken
3/4 cup frozen green peas — cooked and cooled
3/4 cup cooked rice — cooled
2/3 cup finely diced celery
1 1/2 tablespoons diced pimiento
1/2 cup mayonnaise
1 dash white pepper
1 teaspoon lemon juice
6 lettuce cups
3 tomatoes — peeled and
— quartered

Combine chicken, peas, rice, celery, and pimiento. Blend mayonnaise, seasonings and lemon juice; pour over chicken-vegetable mixture. Toss lightly. Adjust seasoning, if necessary. Cover and chill before serving. Serve salad on lettuce cups and garnish with tomato wedges.

Busted by Barb

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Chicken Spectacular

Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups cooked chicken — cubed
6 cups cooked rice
1 can cream of celery soup
1 jar sliced pimentos
1 onion — chopped
1 can french green beans — drained
1 cup mayonnaise
1 can diced water chestnuts
salt & pepper — to taste

Mix all ingredients well. Bake for 1 hour at 350 degrees.

Busted by Barb

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Chicken Oriental

Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon salt
1 large pinch cayenne pepper
1 package holly farms thin ‘n fancy chicken fillets
4 tablespoons peanut oil
1 large clove garlic — minced
1 teaspoon grated fresh gingerroot (1/3 tsp. ground
— ginger)
1 1/2 tablespoons rice wine vinegar
1 teaspoon soy sauce
1/4 cup thinly sliced green onions including tops

In a small dish, combine the cumin, coriander, salt, and cayenne pepper. Sprinkle both sides of the chicken with the spice mixture. Heat the oil in a large skillet. Saute the chicken over medium-high heat for 4 – 5 minutes until golden brown and cooked through. Remove chicken from the skillet and keep warm. Add the garlic and gingerroot to the skillet and saute, stirring for about 45 seconds. Add the vinegar and soy sauce and simmer, stirring, about 30 seconds. Spoon the sauce over the chicken and garnish with the green onions. Serve with cooked Chinese noodles or Chow Mein Noodles and a salad of shredded red cabbage and lettuce.

Busted by Barb

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Chicken Cordon Blue

Recipe By : The Butcher
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 large boned chicken breast
8 slices prosciutto — or cooked ham
8 slices Swiss cheese — Gruyere, Jack or
— cream cheese
thyme — optional
1 egg — beaten
bread crumbs
3 tablespoons butter — for frying

Prepare chicken breasts by cutting lengthwise, making a total of eight pieces. Place between plastic wrap and pound with a mallet until each portion is no more than 1/8 inch thick. Place one slice of prosciutto and a slice of cheese on the chicken. Sprinkle a little thyme if you like. Roll chicken to enclose filling. Coat with flour and dip in one beaten egg. Then roll in dry bread crumbs.
In a large fry pan melt 3 tablespoons butter and add chicken rolls. cook 15 minutes. Turn frequently to brown all sides. Transfer to warm serving dish.

6-8 servings.

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Chicken Confetti

Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 pounds broiler-fryer chicken — cut up , (up to 5)
1 teaspoon salt
1/8 teaspoon pepper
1/4 cup salad oil
1/2 cup chopped onion
1 clove garlic — minced
2 cans tomatoes
1 can tomato sauce
1 can tomato paste
2 tablespoons parsley snipped
2 teaspoons salt
1 teaspoon basil
1/4 teaspoon pepper
8 ounces spaghetti — cooked and drained
grated parmesan cheese

Wash chicken pieces and pat dry. Season with 1 Tsp. salt and 1/8 Tsp. pepper. In large skillet or Dutch oven, brown chicken in oil; remove chicken. Pour off all but 3 Tbsp. fat. Add onion and garlic; cook and stir until onion is tender. Stir in chicken and remaining ingredients except spaghetti and cheese. Cover tightly; cook chicken slowly 1 to 1 1/2 hours or until tender, stirring occasionally and adding water if necessary. Skim of excess fat. Serve on spaghetti; sprinkle with Parmesan cheese.

Busted by Barb

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Chicken Cacciatora #2

Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 chicken — cut in pieces
1/3 cup salad oil
2 medium onions — cut in 1/4″ slices
1 large can tomatoes
1 can seasoned tomato sauce
2 cloves garlic — minced
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/2 teaspoon celery seed
1/2 teaspoon oregano or sage
1 bay leaves — (up to 2)

Brown chick in hot salad oil, then remove. Add onions and cook over low heat until golden but not brown. Drain off excess fat. Add remaining ingredients. Add chicken and simmer covered 15 minutes; uncover and cook, turning chicken in sauce occasionally, until chicken is tender and sauce is thick (consistency of catsup), about 45 minutes to 1 hour. Skim off excess fat and remove bay leaf before serving.

Busted by Barb

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Chicken Cacciatora #1

Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 jar ragu italian cooking sauce
6 large chicken pieces
1/4 cup flour
2 tablespoon oil

Dredge chicken in flour. Brown chicken in large skillet in oil for 10 minutes on each side. Drain excess oil. Pour Ragu sauce over chicken. Cover and simmer 45 minutes. Pour excess sauce over chicken.

Busted by Barb

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Chicken Broccoli Vegetable Saute

Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons margarine — divided
4 skinless — boneless chicken
— breast halves
1 cup cut-up broccoli
1/2 cup thinly sliced carrots
1 cup sliced mushrooms
1 can Campbell cream of broccoli soup
1/3 cup milk
1/8 teaspoon pepper

In skillet over medium heat, in 1 Tbsp. hot margarine, cook chicken 10 minutes or until browned on both sides. Remove chicken; keep warm. In same skillet, in remaining margarine, cook broccoli, carrots and mushrooms 5 minutes, stirring often. Stir in soup, milk, and pepper. Heat to boiling. return chicken to skillet. Reduce heat to low; simmer 5 minutes or until chicken is fork-tender. Garnish with lemon slices.

Busted by Barb

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Chicken Broccoli Oriental

Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon vegetable oil
1 pound boneless — skinless chicken
— thighs or breast,
— cut into strips
1 small onion — cut into 1″ squares
1 medium green or sweet red pepper — cut into 1″ squares
1 can Campbell cream of broccoli soup
3 tablespoons water
1 tablespoon soy sauce
hot cooked rice

In 10″ skillet over medium-high heat, in hot oil, cook chicken, 1/2 at a time, until browned. Add onion and peppers. Cook 5 minutes or until vegetables are tender-crisp. Stir in soup, water and soy sauce. Heat to boiling. Reduce heat to low. Cover; simmer 5 minutes or until vegetables are tender. Serve over rice.

Busted by Barb

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Custardy Chicken Bake

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Chicken breast halves or thighs
2 tablespoons vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups Bisquick baking mix
1 teaspoon dried tarragon leaves
1/2 teaspoon salt
1 1/2 cups milk
3 Eggs
Mushroom Sauce #2 — see recipe

Heat oven to 350 degrees.

Grease baking dish, 13x9x2 inches.

Heat oil in skillet.

Fry chicken until light golden brown.

Place chicken, skin side up, in dish.

Sprinkle with 1/2 Tsp. salt and the pepper.

Beat baking mix, tarragon, 1/2 Tsp. salt, the milk and eggs with hand beater until smooth.

Pour over chicken. Bake until golden brown, 55 to 60 minutes.

Serve with Mushroom Sauce #2.

Makes 4 to 6 servings.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98

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Curry Chicken

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 can cream of chicken soup — (10 3/4 oz.)
1 medium apple
1/4 cup seedless raisins
3/4 cup milk
2 teaspoons curry powder
9 pieces fried chicken

In a medium bowl, combine all ingredients except chicken.

Place chicken in a single layer in a 8″x12″ baking pan. Cover chicken with sauce. Bake, covered in preheated 350 degree oven for 30 minutes. Continue baking uncovered for 30 minutes longer.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98

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Curried Chicken Salad

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Dressing:
1/4 cup mayonnaise
2 tablespoons mango chutney
1/2 teaspoon curry powder
1/2 teaspoon salt
1/8 teaspoon nutmeg
1/8 teaspoon white pepper
1 cup plain yogurt
Salad:
3 cups cooked chicken — cubed
2 cups cantaloupe — cubed
2 medium cucumber — peeled, seeded, cube
3 cantaloupe — cut in half
1/2 cup slivered almonds — toasted

Dressing: in blender container place first 6 ingredients, cover and blend until smooth, scrapping down side of container occasionally. Spoon into medium bowl and stir in yogurt until combined. Cover and refrigerate at least 3 hours for flavors to blend. Just before serving add chicken, cubed cantaloupes and cucumbers to the dressing; toss gently if desired, place melon slices on individual plates; mound heaping cup of salad on each melon half. Sprinkle toasted almonds on top. Makes 6 servings.

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Curried Chicken On The Half Shell

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup butter
1/2 cup chopped pared apple
1/4 cup chopped onion
1 clove garlic — crushed
1 tablespoon curry powder
1/4 cup flour
1 cup light cream
1 cup chicken bouillon
1 teaspoon salt
1/8 teaspoon pepper
2 cups cooked chicken — cut up
3 Avocados — peeled and halved
(3 to 4)
3 cups cooked rice — up to 4

Saute apples, onion, garlic and curry powder in butter in saucepan until onion is tender crisp. Stir in flour. Gradually add bouillon and cream, cooking and stirring until sauce boils 1 minute.

Add salt, pepper and chicken; cook over low heat 10 minutes.

Arrange avocado halves on rice in heat-proof serving dish. Heat in 350 degree oven about 5 minutes.

Spoon curried chicken mixture over avocado halves.

Serve with choice of condiments, choosing from chopped hard-cooked egg, crumbled bacon, sweet mixed pickles, coconut, raisins, chutney, preserved chopped ginger and peanuts.

NOTE: For variety, substitute 1 1/2 Lbs. cooked, peeled and cleaned shrimp for chicken.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98

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Crockpot Chicken & Sausage

Recipe By :
Serving Size : 2 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon olive oil
4 garlic cloves — crushed
1 onion — med. chopped
1 red pepper — chopped
1 green pepper — chopped
1 zucchini — sml. chopped
1 can mushrooms
1 can stewed tomatoes — italian
1 can tomato paste — 6 0z.
1/4 pound hot sausage
2 chicken breasts
1 teaspoon italian seasoning
red pepper flakes (opt)

Heat oil in skillet. Saute onion and garlic until light brown. Remove. Add sausage and chicken to brown in the skillet. Drain and pat dry. In crockpot combine all other ingredients together with the onions and garlic. Add the sausage then top with the chicken breasts. Cover and cook on low setting 6-8 hrs.

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Crispy Chicken With Asparagus Sauce

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 skinless boneless chicken breast halves
1 Egg — beaten
1/2 cup dry bread crumbs
2 tablespoons vegetable oil
1 can cream of asparagus soup — (10 3/4 oz.)
1/3 cup milk
1/3 cup water
Hot cooked rice with chopped parsley

In pie plate, dip chicken into egg; coat with bread crumbs.

In skillet over medium-low heat, in hot oil, cook chicken 15 minutes on both sides and no longer pink. remove; keep warm.

In same skillet over low heat, combine soup, milk and water. Heat through, stirring occasionally.

Spoon soup mixture over chicken.

Serve with rice.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98

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Creamy Chicken And Dumplings

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
7 cups water
3 3 1/2 pounds broiler-fryer chicken — cut up
1 medium onion — halved
1 1/2 teaspoons salt
1/4 teaspoon pepper
4 Flour tortillas — (about 7″ in
— diameter), cut in
— 1-inch strips, up
— to 5
1/4 cup unsifted flour
8 ounces Borden sour cream
Chopped parsley or paprika

In Dutch oven or large heavy saucepan, combine water, chicken, onion, salt and pepper; bring to a boil. Cover and simmer 1 hour or until tender.

Remove chicken from broth; cool.

Bone chicken; return to broth. Bring to a boil.

Drop about 1/4 of the tortilla strips in boiling broth to cover surface; cover and simmer 2 minutes. Repeat until all strips are added.

Remove from heat.

Blend flour into sour cream; slowly stir into broth and heat through, stirring constantly.

Garnish with chopped parsley. Refrigerate leftovers.

Makes 4 to 6 servings.

Possum Kingdom Lake Cookbook

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Chipper Chicken

Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 chicken — cut in pieces
1/4 cup butter or margarine — melted
1/2 teaspoon garlic salt
1/2 teaspoon salt
1 dash pepper
1 package potato chips — finely crushed

Wash and dry chicken pieces. Dip in mixture of butter and seasonings. Roll in the crushed potato chips. Place pieces, skin side up, without touching, in an oiled shallow pan. Bake in 375 degree oven 1 hour or until tender (do not turn).

Busted by Barb

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Hot Stuffed Florida Avocados

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 ripe avocados
6 tablespoons lime juice
6 cloves garlic
2 tablespoons flour
1 cup light cream
1 tablespoon onion — grated
1/4 teaspoon celery salt
2 cups cooked chicken — chopped
salt and pepper — to taste
1/2 cup cheddar cheese — grated

Cut avocados in half, remove pits and place 1 tablespoon lime juice and a clove of garlic in each half. Let stand 30 minutes.
Meanwhile over low heat melt butter and blend in flour. Add light cream and cook, stirring until thickened. Add onion, celery salt, chicken; salt and pepper to taste.
Remove lime juice and garlic from avocados halves; fill with chicken mixture. Sprinkle with grated cheese and place in baking dish. Pour 1/2 inch of water around avocados and bake 15 minutes in 350 degree oven or until cheese is melted.

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Hot Chinese Chicken Salad

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Broiler-fryer chicken thighs — skinned, boned, cut
— into 1″ pieces
1/4 cup corn starch
1/4 cup corn oil
1/8 teaspoon garlic powder
1 large ripe tomato — cut into chunks
1/3 cup sliced water chestnuts
1 can sliced mushrooms — drained (4 oz.)
1 cup coarsely chopped green onion
1 cup slant sliced celery
1/4 cup soy sauce
1 teaspoon salt
2 cups finely shredded lettuce
Rice

Roll chicken in corn starch.

In skillet heat corn oil over medium heat. Add chicken; quickly brown. Sprinkle with garlic powder.

Add next 5 ingredients.

Sprinkle with salt.

Stir in soy sauce.

Cover; reduce heat and cook 5 minutes or until vegetables are tender crisp.

Lightly toss with lettuce.

Serve hot with rice.

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Hot Chicken Salad #2

Recipe By : Sondra Price Bailey
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups chicken — cooked and diced
4 Hard cooked eggs — diced
3 cups celery — diced (loosely
— packed)
2 cans mushrooms — (4 oz.)
1 5 ounces can water chestnuts — sliced
1 2 ounces jar pimientos — cut fine
1 tablespoon grated onion
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon Accent
2 cups sour cream

Combine all ingredients in large bowl and let stand several hours or overnight in the refrigerator.

Just before putting in oven, add 1 Cup mayonnaise. Mix well.

Place in 8x12x2″ flat baking dish.

Top with 1 Cup crushed potato chips and 3/4 Cup grated cheddar cheese and sprinkle with paprika.

Bake in 350 degree oven for 30 minutes or until bubbly and heated through.

Serve in squares and garnish with parsley.

Serves 8 – 10.

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Hot Chicken Salad #1

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds Chicken
2 cups cooked rice
1 cup diced celery
3/4 cup mayonnaise
1 can cream of chicken soup
1/2 cup slivered almonds
3 Hard boiled eggs — chopped
1 2 ounces jar pimentos — chopped
2 tablespoons green pepper
2 tablespoons chopped onion
1/2 cup dry bread crumbs — up to 1

Simmer chicken in water till tender, cool in bath. Cut chicken in cubes. Mix with rest of ingredients except bread crumbs.

Pour into buttered 12x8x2 baking pan.

Sprinkle with crumbs.

Bake at 350 degrees for 45 minutes.

Cut in squares.

Delicious and better 2nd or 3rd day.

Can be increased.

Possum Kingdom Lake Cookbook

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Hopkins Country Stew

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Frying Chicken
1 Bunch Carrots
1 Bunch Shallots
4 Large Onions
1/2 Bunch Celery
5 Potatoes — diced
1 Small Cabbage
1 Cup Whole Kernel Corn, Frozen
1 Cup Cream Corn
1 Cup White Corn
Sugar — amount you want
Salt And Pepper — to taste

Cover fryer with water and simmer until meat falls off bone. Remove bone and skin and cut meat into small pieces. Return to pot.

Add remaining ingredients and cook until vegetables are tender.

Season to taste.

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NOTES : You can add almost any vegetables to this – the more the better it is.

Homemade Chicken Noodle Soup

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups Chicken stock
2 cups diced chicken
1/2 cup sliced celery
1/2 cup sliced green onion
1/2 teaspoon salt
1/2 teaspoon poultry seasoning
1/4 teaspoon pepper
2 cups uncooked noodles
2 tablespoons flour
2 cups milk

Add chicken, celery, onion and seasoning to stock.

Bring to a boil.

Add noodles. Cover and cook until noodles are almost tender (5 to 10 minutes).

Mix flour with small amount of milk until smooth. Add remaining milk. Stir into soup.

Cook to desired thickness.

Possum Kingdom Lake Cookbook

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Hawaiian Baked Chicken 57

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds broiler-fryer chicken pieces
Salt
Pepper
1 can pineapple — drained, reserve
— juice (8 to 8 1/2
— oz.)
2 tablespoons pineapple juice — from reserve juice
1/3 cup Heinz 57 Sauce
2 tablespoons honey

Season chicken with salt and pepper.

Place chicken in baking dish (12×7 1/2×2 inch).

Combine pineapple juice, Heinz 57 Sauce and honey. Pour over chicken.

Bake in 350 degrees oven, 1 hour or until tender; baste occasionally.

Arrange pineapple slices over chicken during last 5 – 10 minutes of baking.

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Pepper Chicken

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds broiler-fryer chicken — cut up and breaded
— and fried
3 cups water
4 teaspoons chicken flavor instant bouillon — or 4 chicken
— bouillon cubes
2 tablespoons soy sauce
1 1/2 teaspoons garlic powder
1 1/2 teaspoons ground ginger
1 tablespoon reconstituted lemon juice
3 tablespoons cornstarch
2 medium green peppers — seeded and cut into
— strips
1 cup diagonally sliced celery
1 large onion — sliced
Hot cooked rice

In medium saucepan, combine 2 1/2 cups water, bouillon, soy sauce, garlic powder, ginger and lemon juice; cook and stir until bouillon dissolves.

Mix cornstarch with remaining water; stir into bouillon mixture. Cook until thickened.

Arrange chicken pieces and vegetables in large skillet or wok; pour sauce over top. Cover and cook 15 minutes or until vegetables are slightly tender.

Serve with rice.

Refrigerate leftovers.

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Paella

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds chicken parts
salt & pepper
1 clove garlic — crushed
1 teaspoon oregano
2 tablespoons vegetable oil
1 chorizo — sliced (see below)
1 onion — chopped
1 green pepper — chopped
1 cup uncooked rice
2 1/2 cups beef broth
8 ounces tomato sauce
1/2 teaspoon saffron
1/2 pound shrimp — cooked & cleaned
1/2 cup cooked peas

Wash & dry chicken parts. Rub with seasonings. Brown chicken in oil in large skillet. Add chorizo (hot spanish sausage), onion and green pepper; cook over low heat for 10 min. Stir in broth, tomato sauce & saffron; cover and simmer 20 min. Stir in rice; cover and simmer 30 min longer. Add shrimp and peas; heat through. Allow any excess liquid to cook off and serve

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Oven Sesame Chicken

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon margarine or butter
1 cup Bisquick baking mix
1/4 cup sesame seed
1 teaspoon salt
2 tablespoons milk
1 Tbsp. prepared mustard — (1 to 2)
1 Egg
2 1/2 pounds broiler-fryer chicken — cup up, up to 3 1/2
2 tablespoons margarine or butter melted

Heat oven to 375 degrees.

Heat 1 Tbsp. margarine in rectangular pan, 13x9x2 inches, in oven until melted.

Mix baking mix, sesame seed and salt in shallow dish; reserve.

Beat milk, mustard and egg in small bowl.

Dip chicken pieces, one at a time, into egg mixture; coat with sesame seed mixture.

Place skin side up in pan.

Drizzle with 2 Tbsp. melted margarine.

Bake until done, about 1 hour.

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Old-Fashioned Chicken Salad

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package boneless chicken tenders
1/2 cup chopped onion
1 Rib celery — chopped
1/2 cup mayonnaise
1 tablespoon orange juice
1/4 teaspoon ground ginger
1/4 teaspoon salt

Cut boneless tenders into thirds; place in a 2-quart microwave safe bowl.

Cover and cook on High 3 – 4 minutes, stirring often.

Drain off excess liquid.

Stir in onions, celery, mayonnaise, orange juice, ginger and salt; toss to mix.

Spoon onto lettuce-lined platter.

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Nutty Chicken breasts

Recipe By : The Butcher
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 chicken breasts
1/2 cup cornstarch
2 teaspoons salt
1 teaspoon sugar
1 1/2 tablespoons dry white wine
2 egg whites
1 1/2 cups finely chopped almonds — or walnuts, peanuts,
peanut oil — for frying

Bone chicken breasts. Slice into thin slices (easier to do if boneless chicken breasts have been partially frozen). Mix corn starch, salt and sugar. Add wine and mix thoroughly.

Beat egg white lightly and add gradually, stirring constantly into the cornstarch mixture. Spread chopped nuts on a flat working surface. Dip thin slices of chicken into cornstarch mixture and coat both sides with nuts. Set aside until all chicken slices are prepared.

In deep fry pan heat oil until hot. Add chicken and cook very quickly. Do not overcook, just barely golden brown. Drain and serve immediately.

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Mexican Lasagne

Recipe By : All Time Favorites
Serving Size : 10 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons salad oil
1 large onion — chopped
2 cloves garlic — minced
1 red and green bell peppers — seeded and chopped
2 cans tomato soup, condensed
1 can enchilada sauce
1 tablespoon chili powder
1 teaspoon cumin — ground
salt and pepper
Fiesta Cheese Filing
2 cups cottage cheese
2 egg
1/3 cup parsley — chopped
4 tablespoons green chiles — diced
1 In Addition
10 ounces lasagna noodles — cooked and drained
4 cups diced chicken
6 ounces sharp cheddar cheese — thinly sliced
6 ounces monterey jack cheese — thinly sliced

Heat oil in a wide frying pan over medium heat. Add onion, garlic, and bell pepper; cook stirring often, until onion is soft(about 5 minutes). Add soup, enchilada sauce, chili powder, and cumin. Bring to a simmer; then simmer, stirring often, until thickened (about 10 minutes). Season to taste with salt and pepper.

Prepare Fiesta Cheese Filling. — In a large bowl, stir together cottage cheese, eggs, chopped parsley and diced green chiles.

Arrange half the noodles over bottom of a lightly greased shallow 3 1/2 – 4-quart rectangular baking pan, Spread half the cheese filling over noodles; top with half the sauce, Scatter half the chicken over sauce; top with half the sliced cheeses. Repeat layers to use remaining noodles, cheese filling, sauce, chicken and sliced cheeses. Cover with foil. (At this point, you may refrigerate until next day.)

Bake, covered, in a 375 degree oven until bubbly and heated through (about 35 minutes; about 50 minutes if refrigerated). Uncover and let stand for about 5 minutes before serving. Makes 10 to 12 servings.

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White Meat Of Chicken Salad

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups white meat of chicken — diced large
1/2 cup diced celery
1 cup mayonnaise
1 dash wine vinegar
1/2 cup heavy cream
salt to taste
white pepper to taste
Toasted almonds

Roast chicken covered, or boil chicken breasts until tender. Cool. Pull shin and bone from white meat.

Mix mayonnaise and vinegar, combine with remaining ingredients.

Place chicken salad in center of the Orange Souffle Ring. Garnish each serving with toasted sliced almonds.

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Turkey Waldorf Salad

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 cup Hellmann’s Real Mayonnaise
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups diced cooked turkey — or chicken
2 Apples — cored and chopped
2/3 cup sliced celery
1/2 cup chopped walnuts

In large bowl stir first 4 ingredients until smooth.

Add remaining ingredients; toss to coat well.

Cover; chill.

Makes 5 cups.

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Turkey Vegetable Soup

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups cooked Butterball breast of turkey — cut into 1/2″ cubes
Bones and trimmings from cooked breast of
— turkey
6 cups water
1 can cocktail vegetable juice — (46 oz.)
8 ounces turkey gravy packet
1 Bag — (16 oz.) frozen
— mixed vegetables
2 medium onions — diced
2 Ribs celery — sliced
1 clove garlic — minced
2 teaspoons seasoned salt
1/2 teaspoon pepper
1/2 teaspoon thyme leaves

Place turkey bones and trimmings in Dutch oven or large saucepan. Add water. Cover and simmer 1 hour.

Remove carcass; strip turkey from bones. Discard carcass. Strain broth.

Combine broth, turkey and remaining ingredients in Dutch oven.

Cover and simmer 30 minutes.

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Turkey Schnitzel #2

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 pound cooked Butterball breast of turkey — cut into 1/4″ thick
— slices
1/4 cup lemon juice
1 Egg
2 teaspoons milk
3/4 cup dry seasoned bread crumbs
Butter or margarine
Hot cooked noodles
Lemon wedges

Marinate turkey slices in lemon juice 1 hour, drain.

Blend egg and milk.

Dip turkey slices into egg mixture, coat with bread crumbs.

Brown turkey in butter in skillet over medium heat 2 to 4 minutes per side.

Serve with noodles and lemon wedges.

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Turkey Minestrone

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Meaty turkey frame
1 teaspoon salt
4 cups water
2 cups sliced potatoes
3 Onions — thinly sliced
1 Bag — (8 oz.) shredded
— coleslaw cabbage
2 cups sliced celery
6 Ripe pitted medium olives — chopped

Combine turkey frame, salt and water in a soup pot (or pressure cooker). Cover and simmer 2 hours over low heat, or 45 minutes in a pressure cooker, (following manufacturer’s directions.)

Strain broth into a container. Set turkey frame aside to cool. When fat has risen to the surface of the turkey broth, skim with a bulb-type baster (or if you’re not in a hurry, chill until fat hardens. Then lift off the fat.)

Combine fat free broth with remaining ingredients. Cover and simmer until vegetables are tender.

Meanwhile, strip meat from turkey frame and chop into bite-size pieces. Add to the soup and heat through.

Salt and pepper to taste.

Season with Parmesan cheese and chopped fresh parsley if you like.

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Turkey Cutlets Parmesan

Recipe By : McCall’s, page 143, Sept. 1997
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups small egg bow-tie pasta
1 cup frozen green peas
1 tablespoon unsalted butter
3/4 cup Parmesan cheese
4 turkey breast cutlets — thick
2 large egg whites — lightly beaten
3/4 cup Italian bread crumbs
2 tablespoons olive oil
2 large plum tomato, whole — cut in 12 slices
8 large basil leaves
1 cup shredded mozzarella cheese
fresh ground pepper

1. In covered 3-quart pot, bring 2 quarts hot salted water to a boil. Add pasta; cook 6 minutes. Add frozen peas; cook 2 minutes, until pasta is al dente and peas are crisp-tender. Reserve 1/2 cup pasta cooking water; drain pasta. Return pasta, peas and reserved water to pot; add butter and 1/2 cup Parmesan; stir. cover; keep warm.

2. While pasta is cooking, dip cutlets into egg whites, then coat with crumbs. In large nonstick skillet, heat oil over high heat. Add cutlets; cook 2 minutes, until browned on bottom. Turn cutlets over; sprinkle each with 1 tablespoon Parmesan. Place 3 tomato slices and 2 basil leaves, overlapping, on each cutlet. Sprinkle with mozzarella; season with pepper to taste. Cook 1 minute. cover skillet with lid; cook 30 seconds until cheese is melted. Serve with pasta.

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Turkey Amandine

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 cups stuffing mix
2 cups water
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup butter
3 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
2/3 cup water
1 1/3 cups undiluted evaporated milk
3 cups cubed — cooked turkey
2 cups thawed frozen green beans
1/4 cup sliced almonds

Moisten stuffing mix with 2 cups water. Press into bottom and sides of buttered, shallow 2 quart baking dish. Bake in hot oven (400 degrees) 10 minutes.

Saute onion and celery in butter in large saucepan. Stir in flour, salt, and pepper. Gradually add 2/3 cup water and evaporated milk. Cook over medium heat, stirring constantly, until mixture comes just to a boil and thickens.

Remove from heat. Stir in turkey and green beans.

Spoon into stuffing crust. Sprinkle almonds over top.

Bake in moderate oven (350 degrees) 25 to 35 minutes or until heated through.

Makes 8 cups.

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Tarragon Turkey Pasta Salad

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups cooked Butterball breast of turkey cut
— into 1/2″ cubes
1 cup creamy dressing
1 clove garlic — minced
1 tablespoon tarragon leaves — crushed
4 cups cooked rotini pasta
2 cups frozen mixed California or Italian — thawed, drained
— vegetables
1 small red onion — sliced thin
Salt
Pepper

Blend dressing, garlic and tarragon.

Toss with turkey, pasta and vegetables.

Season with salt and pepper.

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Stuffed Chicken Breasts #2

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 large chicken breasts — boned and skinned
Salt
Pepper
Nutmeg
1 tablespoon melted butter or margarine
3/4 cup ripe olives
1 dash marjoram
1 Egg — slightly beaten
1 tablespoon water
1/2 cup fine dry bread crumbs
1/4 cup butter or margarine

Cut chicken breasts in two, flatten slightly. Sprinkle with salt, pepper and nutmeg.

Finely chop enough olives to make 1/4 cup. Mix with 1 tbsp. melted butter and marjoram. Spread mixture on center of chicken breast, fold them over pocketbook style. Skewer with toothpicks.

Mix egg and water.

Dip chicken in egg mixture, then in bread crumbs.

Heat 1/4 cup butter in heavy skillet. Add chicken and cook gently, turning as needed until golden brown and cooked through, about 40 to 50 minutes.

Place on top of Pilaff on serving dish.

Garnish with remaining whole ripe olives.

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Stuffed Chicken Breasts

Recipe By : The Butcher
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 large boneless chicken breast
1 cup pitted black olives — chopped
3 tablespoons butter
1 1/2 teaspoons seasoned salt
1/4 teaspoon thyme
1/4 teaspoon white pepper
1/8 teaspoon paprika
1 egg yolk
1/2 teaspoon lemon juice

Cut chicken breasts in half lengthwise. Loosen skin from breasts, leaving skin attached at the thicker edge. Mix together soft butter with onion, type, salt and pepper. Mix in the chopped olives. Spread over chicken breasts and fold skin over and secure with toothpicks.
Place chicken, skin side up, in baking dish. Mix remaining butter with paprika and spread over skin. Bake at 350 degrees for 30 minutes. Set chicken on warm platter. Pour pan drippings into small sauce pan. Beat egg yolk and add to drippings. Stir constantly over low heat until thickened. Stir in lemon juice. Pour sauce over chicken.

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Stewed Chicken ‘n Dumplings

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 pounds stewing hen — or large
— broiler-fryer
3 cups sifted flour
1 teaspoon salt
2 teaspoons baking powder
1/2 cup shortening
1 Cup milk

Cut chicken into serving pieces and place in large kettle with salted water to cover. Cover and bring to boil, then reduce flame to simmer and cook until tender.

While chicken is cooking combine flour, salt baking powder.

With pastry blender, fork or two knives, cut in shortening.

Add milk, mixing well.

Turn out onto lightly floured board or pastry cloth and knead lightly.

Roll out to 1/8″ thick. Cut into strips.

When chicken is tender, drop strips into kettle. Cover and continue simmering 20 minutes.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98

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Simon & Garfunkel Chicken

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 skinless boneless chicken breasts
salt and pepper
1 cup butter
8 slices mozzarella cheese
2 tablespoons chopped parsley
1/4 teaspoon sage
1/4 teaspoon rosemary
1/4 teaspoon thyme
1/2 cup flour
1 egg — beaten
1/2 cup dry bread crumbs
3/4 cup white wine

Turn the chicken breasts smooth side down and sprinkle up side with a little salt and pepper. Dot each breast with about a teaspoon of butter. place a slice of mozzarella cheese on each piece of chicken and roll up jellyroll fashion. Secure well with wooden toothpicks.
Melt the rest of the butter and add the parsley, sage, rosemary and thyme. Roll the chicken rolls in the flour, then in the beaten egg, then in the dry bread crumbs. place side by side in a baking dish. pour melted butter and spices over the chicken. Bake at 350 degrees for 30 minutes. Pour the wine over the chicken and return to the 350 degree oven for 30 minutes.

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Schezuan Skillet Dinner-Walnuts

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup tomato juice
2 tablespoons dry sherry
3 tablespoons soy sauce
4 cups sliced onions
2 cups thinly sliced celery
2 cups cooked turkey meat — in bite-size cubes
1 teaspoon arrowroot
1 cup cold water
Liquid hot pepper sauce
1 tablespoon chopped fresh ginger root — optional
15 Walnuts — halved

Combine tomato juice, Sherry, soy sauce, onions, celery and turkey in skillet over moderate heat; cook till vegetables are tender crunchy, about 6 minutes.

Combine arrowroot and cold water; stir into skillet until sauce thickens and clears.

Add several drop of hot pepper sauce to taste – dish should be hot and spicy.

At the last minute stir in ginger and walnuts; serve.

Possum Kingdom Lake Cookbook

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Sarah’s Sweet and Sour Chicken

Recipe By : Sarah Zigler, Flordia
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 ounces apricot marmalade
1 envelope onion soup mix
1 bottle Red Russian Salad Dressing
chicken
rice

Mix together in bowl the marmalade, soup mix and salad dressing. Pour over cut up chicken and bake 60 minutes at 375 degrees.
Baste chicken twice with sauce during baking.

Serve on top of rice and pour sauce over top.

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NOTES : Sarah is Margie’s friend in Flordia.

S.C. Country Captain Chicken

Recipe By : Mary McKinnon, Beech Island, SC
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 1/2 pounds chicken
all-purpose flour
salt and pepper — to taste
1 cup shortening
2 onions — finely chopped
2 green peppers — chopped
2 small garlic clove — minced
1 1/2 teaspoons salt
1/2 teaspoon white pepper
3 teaspoons curry powder
32 ounces tomatoes, canned — undrained
1/2 teaspoon chopped parsley
1/2 teaspoon ground thyme
3 tablespoons currant jelly
hot cooked rice
1/4 pound slivered almonds — toasted
parsley — for garnish

Remove skin from chicken, combine flour, salt and pepper to taste. Dredge chicken in flour mixture. Brown in hot shortening. Remove chicken from skillet, but keep the chicken hot, this step is important for the success of the dish.
Pour of all but 1/4 cup drippings from skillet. Add onions, green peppers and garlic, cook very slowly, stirring constantly, until vegetables are tender. Season with salt and pepper and curry powder, amount of curry powder may be varied according to taste.
Add tomatoes, parsley, thyme and currants, stir gently to mix.
Put chicken in a roaster or large casserole. Add sauce, is sauce does not cover chicken, add water to cover chicken. Cover tightly and bake at 350 degrees about 45 minutes or until chicken is tender.
Place chicken in center of a large platter and pile rice around it. Spoon sauce over rice, sprinkle almonds on top.
Garnish with parsley.

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Rock Cornish Hens, Rice-Raisin Stuffing

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup butter
1 Onion — chopped
1/2 cup thinly sliced celery
1 package Uncle Ben’s Quick Rice — (11 oz.)
3 2/3 cups water
1 cup raisins
1/2 cup broken walnut meats
2 teaspoons ground cinnamon
Salt & pepper — to taste
8 Rock Cornish Hens — (1 1/4 lb. each)
1/2 cup honey
1/2 cup butter — melted
1/2 cup dry white wine

Melt 3/4 cup butter, add onion and celery, cook briefly.

Add rice, water and salt. Bring to boil, cover, simmer 5 minutes.

Add raisins, nuts, and spices.

Stuff into Cornish hens, secure opening.

Blend honey, melted butter and wine.

Brush hens. Arrange on rack, roast (375 degrees) 50 to 60 minutes, basting often with glaze.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98

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Roast Turkey With Wild Rice Stuffing

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package wild rice — (4 oz.)
4 teaspoons Instant chicken bouillon or 4 chicken
— bouillon cubes
1 cup chopped celery
1/2 cup chopped green pepper
1/2 cup butter or margarine
1 cup hot water
1 package herb-seasoned stuffing mix — (8 oz.)
2 teaspoons poultry seasoning
1 Turkey — 12 Lbs.
Salt
Pepper
Melted butter

Prepare rice as package directs, dissolving 3 tsp. bouillon in water before adding rice.

Preheat oven to 325 degrees.

In medium skillet, cook celery and green pepper in butter until tender.

Dissolve remaining bouillon in hot water.

In large bowl, combine rice, vegetables, bouillon liquid, stuffing mix and poultry seasoning; mix well.

Season turkey with salt and pepper.

Stuff neck and body cavities loosely; truss.

Place breast-side up, on rack in shallow roasting pan.

Brush with butter.

Roast as label directs.

Turn extra stuffing into a well-greased 1 quart baking dish; cover and refrigerate.

Bake 30 minutes before serving time.

Refrigerate leftovers.

TIP:

Stuffing can be used with other poultry – chicken, capon or Cornish hens.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98

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Roast Turkey and Southern Dressing

Recipe By : Mary McKinnon, Beech Island S.C.
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 whole turkey
3 stalks celery
2 large onions
2 apples
1 quart warm water
salt and pepper
Southern Dressing — see recipe

Wash turkey. Sat and pepper turkey as usual.

Preheat oven to 475 degrees.
About 9 or 10 PM the night before. Place turkey in covered roasting pan with all ingredient and place in hot oven and cook for 1 hour. Turn heat off and leave in oven until morning. DO NOT OPEN OVEN DOOR DURING THE NIGHT.

This is for any size turkey.

Use stock in pan for dressing.

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Roast Chicken With Peach Chutney

Recipe By : Cookbook USA #26771
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Large Chicken Breasts — boneless
1 Jar Peach Chutney — see Recipe
Salt And Pepper — to taste
1/4 Cup Oil

Flatten the chicken breasts with a cleaver. Season with salt and pepper.

Put 2 tablespoons of the peach chutney in the middle of the flatten breast. Roll the breast up so that the chutney is in the middle. You can secure it with some toothpicks.

Roast it with some oil in an oven marked 450 degrees.

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Roast Boiler-Fryer/with Whole Grain Stuffing

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds chicken
olive oil
fresh rosemary
1 Whole grain rice stuffing — see recipe
garlic — chopped
fresh rosemary
fresh basil — optional
orange juice — optional

Coat chicken with olive oil. Shove it into a paper bag. Roast in a 350 degree oven for about 45 minutes. Now pull the bag out of the oven; wipe the inside of the chicken with fresh rosemary and stuff with a whole grain rice dressing. Add fresh rosemary, finely chopped garlic and maybe just a little fresh basil, but no salt or pepper to the dressing or stuffing. Put the bird back into the oven and roast it for 20 minutes or more until its falling off the bones. Done as an additional touch squeeze orange juice over the chicken about 15 minutes before its done. This really sets your roast chicken apart.

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Quick Chicken Stir-Fry

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons oil
3 Boneless skinless chicken breast halves
1 Garlic clove — minced
1 cup broccoli flowerets
1 cup red pepper strips
1 cup carrot slices
1/4 cup sliced green onions
1/2 cup Miracle Whip
1 tablespoon soy sauce
1/2 teaspoon ground ginger

Heat oil in skillet over high heat.

Cut chicken into strips, add to skillet with garlic; stir-fry 3 minutes.

Add vegetables; stir-fry an additional 3 minutes.

Reduce heat to medium; stir in Miracle Whip, soy sauce and ginger.

Simmer 1 minute.

Serve over rice.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98

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Poultry Pear Combo

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Split and boned chicken breast
4 tablespoons butter
1 cup orange juice
1/4 cup honey
2 tablespoons lemon juice
1/2 teaspoon curry powder
1 teaspoon salt
4 Pears — sliced

Saute the chicken pieces in butter until light brown.

Mix together the orange juice, honey, lemon juice, curry powder and salt.

Dip the chicken in the orange juice mixture and arrange the pieces in a baking dish, skin sides down.

Cover with remaining sauce and bake uncovered at 350 degrees for 20 minutes.

Turn chicken over and add sliced pears.

Baste the fruit with the sauce; bake an additional 30 minutes or until the chicken is tender.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98

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Pouissant Au Champagne

Recipe By : The times Magazine, Nov. 13, 1978
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cornish game hens — or baby chickens
salt
pepper
1/2 cup butter
1 jigger cognac — 1 1/2 ounces
1 1/2 cups champagne
1/2 pound fresh mushrooms — sliced
3 egg yolks
1/2 pint cream

Sprinkle cavities of chicken or game hens with salt and pepper. In a deep roasting pan with a cover, melt butter. Turn off heat. Gently turn the birds in the melted butter to coat, but not to brown.

Pour cognac over birds and ignite., Now add the champagne. Cover and simmer slowly for about 30 minutes or until tender.

Remove birds from pan and add sliced mushrooms. Mix egg yolks and cream together in a small bowl. Beat thoroughly using a wire whisk or wooden spoon. Slowly stir into pan juices to create gravy. Simmer and thickened.

Now place birds on a serving platter or carve meat from the birds and place the slices on the serving platter. Pour gravy over the meat or birds and serve.

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Pineapple-Glazed Breasts Of Chicken

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 can pineapple slices — save syrup (8 1/2
— oz.)
1 1/2 tablespoons soy sauce
2 tablespoons wine vinegar
2 tablespoons honey
2 tablespoons catsup
4 Boned and skinned chicken breasts
2 tablespoons butter
1 tablespoon cooking oil
2 teaspoons cornstarch

Combine pineapple syrup with soy sauce, vinegar, honey and catsup. Pour over chicken breast. Cover and refrigerate 1 or 2 hours. Drain, saving marinade.

Brown chicken in heavy skillet using 1 Tbsp. butter and oil.

Blend cornstarch with marinade and remaining butter. Heat to boiling; pour over chicken in skillet. Cover tightly; cook slowly about 20 minutes until tender.

During cooking, baste with pan sauce several times to glaze chicken.

About 5 minutes before chicken is done, add drained pineapple slices to heat and glaze.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98

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Perfect Fried Chicken

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup flour
1/2 cup fine dry bread crumbs
2 teaspoons salt
1 tablespoon paprika
1/4 teaspoon pepper
2 1/2 pounds chicken — cut in pieces, up
— to 3
Shortening or oil

Combine flour, dry bread crumbs and seasoning in paper bag; add 2 or 3 pieces of chicken at a time and shake well to coat.

Heat shortening 1/4″ deep in heavy skillet until is will sizzle a drop of water.

Brown meaty pieces first; then slip in others. Don’t crowd, use 2 skillets if necessary.

Brown one side slowly; turn with tongs. When lightly browned, 15 to 20 minutes, reduce heat; cover.

If cover isn’t tight add 1 tbsp. water. Cook until tender, 30 to 40 minutes.

Uncover last 10 minutes to crisp.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98

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NOTES : To make fine dry bread crumbs, lay slices of bread on cookie sheet. Place in a 300 degree oven and toast until crisp and lightly browned. Place in clean paper sack and roll into crumbs with rolling pin, or put through the food grinder using fine blade. Sift crumbs through a fine sieve.

Lois Roast Turkey

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 turkey
3 stalks celery
2 large onions
2 apples
1 quart warm water
salt and pepper — to taste

Place turkey in covered roasting pan and add remaining ingredients.

Salt and pepper turkey as usual.

Preheat oven to 475 degrees. About 9 or 10 o’clock the night before. Cook turkey for 1 hour. Turn heat off and leave in oven until morning. Do not open oven door

This is for any size turkey. Use stock in pan for dressing.

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Lime Broiled Chicken

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 broiler chicken — 3 pounds each
salt and pepper
Lime Sauce:
1/2 cup corn oil
1/2 cup lime juice
2 tablespoons chopped onions
2 teaspoons dried tarragon
1 teaspoon salt
1/2 teaspoon ginger
1/2 teaspoon red pepper sauce — bottled
1/4 teaspoon garlic powder

Cut up chicken. Sprinkle chicken pieces with salt and pepper. Place in a single layer in a baking dish. Set aside, combine all ingredients for sauce in blender container; cover and blend until smooth. Pour over the chicken.
Marinate at least 3 hours, turning chicken occasionally. After chicken has marinated, place on barbecue grill over hot coals, about 5 inches from heat, skin side up. Close barbecue hood. Brush with the sauce after 10 minutes. Turn aster 20 minutes and baste. Continue cooking about 15 to 20 minutes more.

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NOTES : For cook out on Grill.

Lemon Barbecued Chicken

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Chicken breast — split
1 1/4 cups catsup
1 can frozen lemonade — thawed, undiluted
— (6 oz.)
3/4 cup water
1/4 cup Worcestershire sauce
1/4 cup prepared mustard
1/4 cup corn oil
2 tablespoons instant minced onion

Mix together catsup, lemonade, water, Worcestershire sauce, mustard, corn oil and onion.

Simmer uncovered 5 minutes.

Place chicken over hot coals on grill, skin side up, about 8″ from heat.

Cook, basting frequently and turning several times, about 25-30 minutes, or until fork can be inserted in chicken with ease.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98

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Impossible Turkey Pie

Recipe By : Betty Crocker handout
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups cooked turkey — cut up
OR cooked chicken
4 1/2 ounces sliced mushrooms — drained
1/2 cup sliced green onions
1/2 teaspoon salt
1 cup shredded Swiss cheese
1 1/2 cups milk
3/4 cup Bisquick. baking mix
3 eggs

Heat oven to 400 degrees. Lightly grease pie plate, 10×1 1/2 inches.

Sprinkle turkey, mushrooms, onions, salt and cheese in pie plate.

Beat remaining ingredients until smooth, 15 seconds in blender on high speed or 1 minute with hand beater. Pour into pie plate.

Bake until golden brown and knife inserted halfway between center and edge comes out clean, 30 to 35 minutes. Let stand 5 minutes before cutting.

Refrigerate any remaining pie. 6 to 8 servings .

Impossible Ham Pie: Substitute 2 cups cut-up fully cooked smoked ham for the turkey.

Possum Kingdom Lake Cookbook

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Impossible Chicken Parmigiana Pie

Recipe By : Bisquick.
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup creamed cottage cheese — (small curd)
1/3 cup grated parmesan cheese
1 1/2 cups cooked chicken — cut up
1 1/4 cups mozzarella cheese — shredded
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 can tomato paste — (6 oz.)
1 cup milk
2 eggs
2/3 cup Bisquick. baking mix
1/4 teaspoon pepper

Heat oven to 400. Grease pie plate, 10×1-1/2 inch.

Layer cottage cheese and parmesan cheese in pie plate.

Mix chicken, 1/2 cup of the mozzarella cheese, the garlic powder, oregano, basil and tomato paste; spoon over parmesan cheese.

Beat remaining ingredients in blender on high speed 15 sec. or with hand beater 1 min or until smooth.

Pour into pie plate. Bake 30 min.

Top with remaining mozzarella cheese. Bake 5 to 8 min. longer or until knife inserted in center comes out clean. Cool 5 min.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d by Barb on 4/7/98

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Impossible Chicken ‘n Broccoli Pie

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package frozen chopped broccoli
2 cups cheddar cheese — shredded
1 1/2 cups cooked chicken — cut up
2/3 cup onions — chopped
1 1/3 cups milk
3 eggs
3/4 cup Bisquick. baking mix
3/4 teaspoon salt
1/4 teaspoon pepper

Heat oven to 400 degrees.

Grease pie plate, 10×1 1/2 inches.

Rinse broccoli under running cold water to thaw; drain thoroughly.

Mix broccoli, 2 cups of cheese, the chicken and onion in plate.

Beat milk, eggs, baking mix, salt and pepper until smooth, 15 seconds in blender on high or 1 minute with hand beater.

Pour into plate.

Bake until knife inserted in center comes out clean, 25 to 30 minutes.

Top with remaining cheese. Bake just until cheese is melted, 1 to 2 minutes longer. Cool 5 minutes.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d by Barb on 4/7/98

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Golden Fried Chicken

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 whole broiler-fryer chicken — cut in parts
1 teaspoon salt
1/4 teaspoon pepper
2 Eggs
1 tablespoon water
3/4 cup corn starch
1 pint corn oil

Sprinkle chicken with salt and pepper.

Beat eggs and water until well mixed.

Dip chicken into egg mixture, then into corn starch, coating evenly.

Dip into egg mixture again; drain off excess.

Pour corn oil into large deep skillet or electric fry pan to depth of 1/4″.

Heat oven medium heat to 375 degrees.

Carefully put chicken into hot oil. Cook, turning once, 25 minutes to 30 minutes or until light golden brown and tender.

Drain on absorbent paper.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98

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Golden Corn Stuffing Bake

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 can Campbell’s New Golden Corn Soup — (10 3/4 oz.)
1/4 cup finely chopped celery
1/4 cup finely chopped onion
1 1/2 cups Pepperidge Farm Herb Seasoned or Cubed
— Herb Seasoned Stuffing
4 Skinless — boneless chicken
— breast halves
1 tablespoon packed brown sugar
1 tablespoon margarine — melted
1 teaspoon spicy brown mustard

Combine soup, celery, onion and stuffing.

In 9″ greased pie plate, spoon stuffing mixture. Arrange chicken over stuffing mixture; press lightly into stuffing.

Combine sugar, margarine and mustard; spread evenly over chicken.

Bake at 400 degrees for 25 minutes or until chicken is no longer pink.

Garnish with fresh sage if desired.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98

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Go To Church Chicken

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 can cream of mushroom soup
1 can cream of celery soup
2 small cans milk
1 package onion soup mix
1 Box Uncle Ben’s Wild Rice mix
6 chicken breasts — up to 8

Blend first five ingredients together and spread over bottom of greased casserole.

Lay chicken breasts on top of rice.

Cover and bake at 350 degrees for 1 1/2 hours.

Uncover to brown before serving.

Possum Kingdom Lake Cookbook

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Ella’s Brunswick Stew

Recipe By : Ella Bailey
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound chicken — boiled, remove bones
— reserve broth
1 pound ground beef — see notes
3 medium potatoes — cut up
1 medium onion — cut up
1 small catsup — bottled
2 cups English peas — small cans
2 cups green lima beans — small cans
1 can corn, cream-style — large can
16 ounces tomatoes, canned
1 tablespoon sugar
1 tablespoon vinegar
salt and pepper — to taste

Pan fry ground beef until all red is gone.
Cook the potatoes and onions in chicken broth until tender. add cooked ground beef. Add all other ingredients and simmer for about 30 minutes or slow cook for 3 hours.

Can be frozen.

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NOTES : May use 1 pound pork butt steak, boiled and chopped, instead of ground beef.

Dumplings

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup flour
1 teaspoon Baking powder
1 Egg
1/4 cup milk
Salt

Mix flour, baking powder, and salt in bowl. Add egg and milk, mix quickly.

Drop on chicken, cover and cook 20 minutes with fire low.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98

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California Chicken With Mushrooms

Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 fryer chicken — cut in serving
— pieces
1/2 cup fresh orange juice
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon paprika
1/4 teaspoon tabasco sauce
1 tablespoon grated orange rind — (up to 2)
1/3 cup salad oil
3/4 cup sliced fresh mushrooms [or — 1 can (4 oz.)
— sliced mushrooms,
— drained]
2 tablespoons butter

Heat oven to 400 degrees.

Place chicken, skin side down, in single layer in a shallow baking pan lined with foil.

Mix all ingredients except mushrooms and butter.

Pour orange sauce over pieces of chicken.

Bake 45 minutes, basting occasionally.

Turn over and bake 15 to 25 minutes longer.

Meanwhile, saute mushrooms in butter.

To serve, spoon mushrooms and any remaining sauce over hot chicken.

Busted by Barb at

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Cashew Chicken

Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 whole chicken breast
1/2 pound mushrooms
4 green onions
1 tablespoon chicken stock — dissolved in
1 cup water
4 ounces cashews
1/4 cup soy sauce
2 tablespoons cornstarch
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 cup salad oil

Bone chicken and remove skin. Slice horizontally into slices, 1/8 inch thick. Then cut into 1-inch squares. Arrange on tray.

Slice mushrooms.

Cut green part of onion into 1-inch long pieces. Slice white part 1/4 inch thick. Arrange on tray.

Pour chicken broth into small pitcher.

Mix soy sauce, cornstarch, sugar, and salt. Pour into small pitcher.
Place oil and nuts in container.

Arrange ingredients at table with electric fry pan. Heat 1-tablespoon oil to 350 degrees. Add cashews all at once. Cook 1 minute, shaking pan. Remove and set aside. Add remaining oil and chicken. Cook, quickly, turning, until opaque. Add mushrooms and broth. Cover and simmer 2 minutes. Stir in soy sauce and cook until thickened, stirring constantly. Simmer 1 minute, uncovered. Mix in onions. Sprinkle with cashew nuts.

Serve over bed of white rice.

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Cashew Chicken With Oyster Sauce

Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound chicken breast per person
1 egg per pound of chicken
1/4 cup milk per egg
lots of flour
salt & pepper — to taste
1 bottle peanut oil
***OYSTER SAUCE***
8 chicken bouillon cubes — to
4 cups water
4 tablespoons cornstarch
4 teaspoons sugar
2 teaspoons oyster sauce

Remove all meat from bone and cut in small bite-size pieces. Place cut chicken on waxed paper in flour and let set for 15 minutes. Mix egg, milk, salt and pepper in a bowl. Put all chicken in egg mixture, let stand 10 minutes. Start letting the oil get hot. Dip in flour and fry. Boil 3 cups water and bouillon cubes. Mix cornstarch in cup cold water, pour into pan with rest of ingredients and let thicken. Remove 1/2 of sauce and put in another pan, add 1-cup cashews and 4 tablespoons of chopped onion. Let stand for 10 minutes. Then pour over cooked chicken. The rest of sauce is to be poured over rice at table.

Busted by Barb at

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Chicken & Macaroni Salad or Ham

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 eggs, hard-boiled
1 chicken — boiled, cooked and
— deboned
2 cups macaroni — cooked and cooled
1 cup chopped celery
1/2 cup chopped onions
green onions — chopped
olive — green
mayonnaise
paprika

Put macaroni in bowl, add cut up chicken, chopped eggs, celery onions and green onions, olives/ Add mayonnaise to mix. Sprinkle with paprika, chill about 2 hours before serving.

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Butterflied Chicken

Recipe By : Julia Child, Possum Kingdom Lake Cookbook
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Chicken, Whole — broiler/fryer
3 Tablespoons Melted Butter
1 1/2 Teaspoons Olive Oil
Salt
Pepper
1/3 Cup Dijon Mustard
3 Tablespoons Scallion — minced
1/2 Teaspoon Tarragon
5 Drops Hot Pepper Sauce
1 1/2 Cups Fresh Bread Crumbs

Butterflied chicken. To butterfly a chicken. Choose a 3-1/2 lb. broiler/fryer chicken. With a heavy knife or sturdy shears, cut down close to the backbone from neck to tail on each side to remove it. Spread the chicken skin-side up on your work surface and bang the breast with your fist to break the collar bones and some of the ribs; this flattens the chicken. Fold the wings akimbo behind the shoulders, and then make a slit in the skin at either side of the breast tip. Push the knee of the drumstick firmly up under the armpit to loosen the joint, then insert the tip of the drumstick through the skin slit. Repeat on the other side.

Broiling: brush butterflied chicken all over with a combination of butter and olive oil. Arrange the chicken skin-side down (flesh-side up!) in a broiling pan (not on a rack) and set them so the surface of meat is about 5″ from the hot broiler element. After 5 minutes, brush the flesh, which should just be starting to brown, with butter and oil. Baste again in 5 minutes – use juices in the pan as butter mixture is used up. Sprinkle lightly with salt and pepper and turn the chicken skin-side up. Broil and baste 10 minutes more.

NOTE: For a plain broil with no mustard and crumbs, give 15 rather than 10 minutes to a side, until juices run clear yellow from pricked drumsticks.

Mustard and herb coating. Drain fat and juices out of pan into a small bowl; skim off and discard all but about 4 tablespoons of fat from top of juices.

Blend mustard in another bowl with scallions or shallots, tarragon and hot pepper sauce.

Beat up reserved fat and juices and blend half of them into the mustard. Spread the mustard over the chicken, then pat on a coating of fresh white breadcrumbs. (Cut crusts off homemade-type fresh nonsweet bread; crumb in a blender or a processor.) Baste crumbs with remaining fat and juices.

Final cooking. Roast in the upper third of a 400-degree oven for 10 to 12 minutes (20 minutes if cooking is delayed). Crumbs should brown lightly.

Chicken is done when drumsticks are tender when pressed.

Carve into serving pieces at the table, or arrange them on a hot platter in the kitchen.

BARBECUE NOTE:
The crumb coating makes for difficult barbecuing, since the crumbs tend to burn and fall off into the fire. However, you can use just the mustard and herb mixture, basted on during the last few minutes of cooking (beat a few tablespoons of oil into the mustard to take place of chicken fat and juices).

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Augusta’s Chicken & Dumplings

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 chicken fryer — cut up
6 cups water — for boiling chicken
Dumplings:
2 cups self-rising flour
1 egg

Boil chicken until done, take chicken out and chicken broth add dumplings and cook 10 to 15 minutes .
take 1 cup of broth out to use for left over dumpling to warm up.
Mix together dumpling ingredients and roll out on floured board. roll thin, cut and drop into boiling broth. then cool slow for 10 to 15 minutes.
Serve chicken on the side debone and add back in with dumplings.

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NOTES : very good.

Athenian Chicken

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories : Chicken Main course
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 large boneless skinless, chicken breasts — cut lengthwise
1/4 cup small stuffed green olives — halved
1 8 ounce pack Feta cheese — grated
1 tablespoon chili powder
1/2 lime — juiced
10 round buttery crackers — crumbled
2 cups cooked brown rice
1 large tomato — cut in 1/4 inch slices

In medium bowl, mix chili powder and lime juice. Add chicken, stirring to coat. Refrigerate until ready to use.

Spray 13″ x 9″ casserole dish with vegetable spray. Place rice in dish, completely covering bottom. Arrange tomato slices on rice.

Sprinkle olive halves evenly over tomato and rice. Arrange chicken strips lengthwise on top. Sprinkle Feta cheese over chicken and top with cracker crumbs.

Cover with foil and bake in 350 degree F oven about 45 minutes or until fork can be inserted in chicken with ease.

Source:
“The National Broiler Council and the U.S. Poultry & Egg Association”
S(Internet Address):
“http://www.eatchicken.com”

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Couscous Casablanca

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories : Side Dish
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 (10-ounce) p couscous, plus ingredients to prepare mix
1 1/2 cups frozen onion seasoning blend
1 1/2 teaspoons minced garlic & curry powder
2 tablespoons butter
2 cups cooked chicken breast — cubed
1 (11-ounce) c mandarin oranges — drained
8 ounces feta cheese — crumbled

Prepare couscous according to package directions. Saute onion blend and garlic in butter in medium skillet until tender, about 3 minutes; stir in curry powder.

Add chicken and cook until warm. Combine all ingredients in serving bowl.

Source:
“American Dairy Association”
S(Internet Address):
“http://www.ilovecheese.com/”

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Ginger Peachy Glazed Turkey

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 pounds Butterball breast of turkey — thawed
1 jar peach preserves — (12 oz.)
1 tablespoon lemon juice
1 1/2 teaspoons teriyaki sauce
1 teaspoon ground ginger

Roast turkey according to package directions.

Combine preserves, lemon juice, teriyaki sauce and ginger in saucepan and heat.

About 30 minutes before turkey is done, brush turkey with sauce.

Slice turkey and serve with remaining heated sauce.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98

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Al and Tipper Gore’s Chinese Chicken with Walnuts

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories : Chicken Chinese
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 chicken breast halves (boneless, skinless)
2 1/2 tablespoons reduced-sodium soy sauce
1 1/2 tablespoons water
1/4 teaspoon salt
3 teaspoons peanut oil
2 medium green peppers — cut into 3/4-inch pi
2 teaspoons cornstarch
2 tablespoons dry sherry
1 teaspoon sugar
1 teaspoon grated fresh ginger
1/2 teaspoon crushed red pepper
4 green onions — diagonally sliced in
1/3 cup walnut halves

Cut the chicken into 1-inch pieces and set aside. Mix the soy sauce and water, then blend into the cornstarch; stir in the sherry, sugar, ginger, red pepper, and salt.

Preheat a wok or large skillet over high heat; add 2 teaspoons of peanut oil. Stir-fry the green peppers and onions for 2 minutes and remove. Add the walnuts and stir-fry for 1 to 2 minutes until golden brown. Remove.

Add the rest of the oil and stir-fry half of the chicken for 2 minutes. Return all the chicken to the wok and stir in the soy mixture.

Cook and stir until bubbly. Stir in the vegetables and walnuts, cover and cook for 1 minute.

S(Internet Address):
“”

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Apple Curry Chicken with Cider Rice

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories : Chicken Main course
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 chicken — cut into parts
2 tablespoons peanut oil
1/2 teaspoon salt
1/4 teaspoon white pepper
1/3 cup minced shallots
2 cups chicken broth
1 cup peeled — chopped apple
1 teaspoon curry powder
1/2 cup chopped roasted unsalted peanuts — divided
1/3 cup heavy cream
1 tablespoon cornstarch
CIDER RICE
1 cup water
1 1/4 cups apple cider
1 cup rice
1 tablespoon butter

In large frypan over medium heat, place oil. Add chicken and sprinkle with salt and pepper. Cook until chicken is brown on all sides, about 5 minutes.

Add shallots; cook 1 minute more. Add chicken broth, apple, curry powder and 1/4 cup of the peanuts; stir to mix well. Reduce heat to low, cover and cook about 20 minutes until fork can be inserted in chicken with ease.

Stir cornstarch into heavy cream and slowly add to frypan, stirring until sauce is thickened. Sprinkle with remaining 1/4 cup chopped peanuts and serve over Cider Rice.

CIDER RICE:
In medium saucepan, place water and apple cider; bring to a boil. Add rice and butter. Stir, reduce heat to low, cover and cook 20 minutes or until liquid is absorbed.

Source:
“The National Broiler Council and the U.S. Poultry & Egg Association”
S(Internet Address):
“http://www.eatchicken.com”

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Buttermilk Pecan Chicken

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories : Chicken Main course
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 broiler-fryer chickens — cut in serving piece
1/2 cup Mazola margarine
1 cup buttermilk
1 egg — slightly beaten
1 cup flour
1 cup ground pecans
1 tablespoon paprika
1 tablespoon salt
1/8 tablespoon pepper
1/4 cup sesame seeds
1/4 cup pecan halves

Melt margarine in large shallow baking dish (about 13x9x2 inches). Mix buttermilk with egg in one shallow dish, and flour, ground pecans, paprika, salt, pepper and sesame seeds in another.

Dip chicken in buttermilk mixture, then in flour mixture. Place skin side down in melted margarine in baking dish, then turn chicken pieces to coat with margarine and place skin side up.

Place pecan halves on each piece of chicken and bake in 350 degree F (moderate) oven 1 1/4 hrs, until tender and golden brown. Garnish with parsley and cherry tomatoes.

Source:
“The National Broiler Council and the U.S. Poultry & Egg Association”
S(Internet Address):
“http://www.eatchicken.com”

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Austrian-Style Turkey

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories : Main Course
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Teaspoon paprika
1/8 Teaspoon white pepper
1 1/2 Pounds TURKEY THIGHS, skinned, boned — cut into 1/4-inch
strips
2 Tablespoons margarine
1 1/2 Cups onion — finely chopped
1 Clove garlic — minced
1 Bay leaf
1/3 Cup low-sodium chicken bouillon
1/4 Cup tomato sauce
1/4 Cup sour cream
1/2 Teaspoon sugar

In small bowl mix paprika and pepper; sprinkle over turkey strips to coat.
In 3-quart saucepan, over medium-high heat, saute turkey strips until lightly browned in 1 tablespoon margarine; remove from pan and set aside.
In saucepan, over medium-high heat, saute onions and garlic in remaining 1 tablespoon margarine until onions are translucent. Add bay leaf, bouillon, tomato sauce and turkey; bring mixture to a boil. Reduce heat to low; cover and simmer about 12 to 17 minutes or until turkey is tender, stirring occasionally.
Fold sour cream and sugar into mixture; heat through.Serve with egg noodles, if desired.

Source:
“National Turkey Federation”
S(Internet Address):
“http://www.turkeyfed.org”

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Chicken Medallions in Lemon Mint Sauce

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories : Chicken Main course
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 boneless, skinless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
1 small onion — chopped
1/4 cup frozen lemonade concentrate
dissolved in
1/4 cup water
10 sprigs mint — divided
1/4 teaspoon nutmeg
1/8 teaspoon allspice
2 tablespoons French onion soup mix
1/4 cup white wine
1 lemon — thinly sliced

On chicken breasts, sprinkle salt and pepper. In large frypan, place butter over high heat.

Add chicken and cook 2 minutes on each side; remove chicken and keep warm. In same frypan, add onion, stirring, and cook over low heat about 2 minutes or until transparent.

Add lemonade concentrate, half of the mint, nutmeg, allspice and onion soup mix dissolved in white wine; cook 8 minutes.

Cut chicken into cubes and add to sauce in frypan; cook about 5 minutes more.

Pour onto large serving plate, garnish with lemon slices and sprinkle with remaining mint. Serve with rice.

Source:
“The National Broiler Council and the U.S. Poultry & Egg Association”
S(Internet Address):
“http://www.eatchicken.com/”

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Chicken Messina

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories : Chicken Main course
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 whole boneless, skinless chicken breasts — cut into 1 1/2-inch
1 teaspoon salt — divided
1/2 teaspoon freshly ground pepper — divided
2 tablespoons flour
2 tablespoons olive oil
1 clove garlic — minced
2 cups chicken stock — divided
4 quarts boiling water
1 cup orzo
2 tablespoons butter
3 tablespoons minced parsley
1/4 cup balsamic vinegar
1 tablespoon capers — drained
6 tablespoons crumbled feta cheese
1/2 Bosc pear — cored and sliced

Sprinkle chicken with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper; dust chicken with flour. In large frypan, place oil over medium-high heat.

Add chicken and saute about 3 minutes per side or until browned and fork tender. Remove chicken from frypan and discard oil. To frypan, add garlic and saute 10 seconds.

Add 1 cup of the chicken stock and boil 1 minute, stirring to scrap up brown bits. Return chicken to pan, cover, lower heat and simmer 10 minutes. In large saucepan, place water and orzo; cook until al dente, about 9 minutes. Drain, add butter and parsley and toss.

Add remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Remove cover from frypan containing chicken, increase heat to high and add remaining cup of chicken stock, vinegar and capers.

Cook about 8 minutes, stirring, until consistency is syrupy. Place orzo on serving platter, top with chicken mixture, sprinkle with feta cheese and garnish with pear slices.

Source:
“The National Broiler Council and the U.S. Poultry & Egg Association”
S(Internet Address):
“http://www.eatchicken.com/”

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Chicken Milanese

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories : Poultry
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Chicken breast halves — skinned
2 tablespoons Parmesan cheese — freshly grated
3/4 cup Parmesan cheese — freshly grated
3/4 cup Bread crumbs — fresh white
1 tablespoon Parsley — minced fresh
1/8 teaspoon Salt
1/8 teaspoon Pepper — freshly ground
1 Egg
1/2 cup Milk
2 cups Olive oil
2 tablespoons Butter — unsalted
2 tablespoons Lemon juice — fresh
1 Lemon — quartered
Parsley springs — fresh

Flatten chicken breasts between sheets of waxed paper to thickness of 3/8 inch, using meat mallet or rolling pin.
Mix cheese, breadcrumbs, minced parsley, salt and pepper in large bowl. Whisk egg with milk in medium bowl to blend. Dip chicken into egg, then into breadcrumb mixture, coating completely and pressing to adhere. Shake off excess breadcrumbs.
Heat oil in heavy large deep skillet to 375 degrees. Add chicken and cook until golden brown and cooked through, about 4 minutes per side. Using tongs, transfer to paper towels and drain. Transfer chicken to platter.
Melt butter in small saucepan. Mix in lemon juice and pour over chicken. Garnish with lemon wedges and parsley sprigs.

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Chicken Mulligatawny (Sri Lanka)

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories : Soups
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 steaming chicken
10 cup water
2 teaspoons salt
1/2 teaspoon black peppercorns — whole
few celery leaves
2 medium onions
4 whole cloves
1 tablespoon coriander — ground
1 teaspoon cumin — ground
1 teaspoon fennel — ground
1/2 teaspoon turmeric — ground
2 cloves garlic — chopped
1 teaspoon ginger — finely grated
1 stick cinnamon — (5 cm)
500 grams ripe tomatoes — diced
2 teaspoon ghee
10 leaves curry
1 cup coconut milk — thick
lemon juice — to taste

Cut chicken into joints and put into a large saucepan with sufficient water to cover. Add salt, peppercorns, celery leaves and 1 onion peeled and stuck with the whole cloves. Bring to the boil on high heat, then turn heat low, cover and simmer for 30 minutes.

Add coriander, cumin, fennel, turmeric, garlic, ginger, cinnamon, and tomatoes and simmer for a further hour or until chicken is tender. Strain stock into a large bowl. When chicken is cool enough to handle, cut the flesh into dice and return to the stock. Slice the remaining onion. hot.

Wash out pan in which chicken cooked, dry it well and in it heat the ghee. Fry the curry leaves and sliced onion until the onion is well browned, then pour stock into pan and let it come to the boil. Reduce heat, stir in coconut milk and when soup returns to simmering point again remove from heat. Taste and add lemon juice to sharpen the flavour. If necessary add more salt. Serve

Source:
“The Searchable Online Archive of Recipes (SOAR)”

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Chicken Mushroom Marsala Calzone

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories : Chicken Main Course
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons Olive Oil
1 pound Fresh White Mushrooms — sliced
1 teaspoon Garlic — minced
8 ounces Chicken Breast — boneless, skinless;
3/4 teaspoon Salt
1/8 teaspoon Ground Black Pepper
1 cup Roma (plum) Tomatoes — diced
1/3 cup Dry Marsala or Sherry
2 pounds Pizza Dough
2 cups Mozzarella Cheese — shredded
4 tablespoons Parmesan Cheese — grated

Preheat oven to 450 degrees. In a large skillet heat oil until hot. Add mushrooms and garlic; cook, stirring occasionally, until most of the liquid evaporates, about 6 minutes. Add chicken, salt and black pepper; cook and stir until chicken is just slightly pink, 1 to 2 minutes.

Add tomatoes and marsala; cook and stir until most of the liquid evaporates, about 2 minutes; set aside. Divide pizza dough into 4 portions. On a lightly floured surface roll or stretch each portion into an 8″ circle.

On one half of each circle, place 1/4 cup Mozzarella cheese; then, with a slotted spoon, top with 1/4 of the reserved mushroom mixture, another 1/4 cup Mozzarella and 1 tablespoon Parmesan cheese, leaving a 1/2″ border around the edge of the circle.

Fold dough over the filing; press edges together firmly. Carefully transfer to a large baking sheet. Using a sharp knife, cut a slit on top of each. Bake until crust is crisp and golden, 20 to 25 minutes.

Source:
“The Mushroom Council”
S(Internet Address):
“www.mushroomcouncil.com”

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Chicken Napoli

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories : Meats Poultry
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Fryer Chicken — skinned, cut into
pieces
2 Potatoes — sliced
1 Red OR green pepper — sliced
1/2 Eggplant — cubed
1/2 head Cauliflower florets
2 Carrots — sliced
2 Onions — sliced
2 Celery — sliced
1/2 teaspoon Pepper
1 16 ounce can Tomatoes
1/2 teaspoon Garlic powder
2 teaspoons Chicken boullion powder
1 1/2 cups Water
1 tablespoon Dill weed

Place chicken and vegetable in 4 quart casserole. Sprinkle with pepper. Add tomatoes, garlic powder, bouillon powder, and water. Sprinkle with dill. Cover tightly and bake at 350F for 2 hrs. Stir after 1 hour. The flavour continues to develop as the casserole stands.

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New England Turkey Chowder

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories : Soup
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Tablespoon margarine
1/2 Cup onion — chopped
1 Cup celery — finely chopped
2 Cups TURKEY BROTH or reduced-sodium chicken
bouillon
2 1/2 Cups potatoes — diced
1/2 Teaspoon salt
1/4 Teaspoon white pepper
1 Dash cayenne pepper
1/4 Cup cornstarch
2 Cups COOKED TURKEY — diced
2 Cups skim milk

In a 3-quart saucepan, melt margarine. Saute onions and celery until soft.
Add broth, potatoes and seasonings; bring to a boil. Cover and reduce heat to simmer. Cook for 10 to 15 minutes, or until potatoes are tender. Stir in turkey.
In a medium bowl, combine cornstarch and milk. Stir into soup and cook until thickened.

Source:
“National Turkey Federation”
S(Internet Address):
“http://www.turkeyfed.org”

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Chicken Napoli

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories : Chicken Main course
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 broiler-fryer chicken breasts — halved
1 cup (1/2 pound) Mazola margarine
2 5/8 ounce en Italian dressing mix
1/3 cup lime juice

Melt margarine in small saucepan. Stir in salad dressing mix and lime juice. Brush both sides of chicken pieces with mixture.

Place chicken skin side down on grill about 10 inches above hot coals. Grill, turning and basting often with margarine mixture for 40 minutes or until tender and richly glazed.

Source:
“The National Broiler Council and the U.S. Poultry & Egg Association”
S(Internet Address):
“http://www.eatchicken.com”

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Turkey Pot Pie

Recipe By :
Serving Size : 5 Preparation Time : 0:00
Categories : Dinner Lunch
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1 pound package frozen vegetables for stew — cooked according to
package directions
1 cup frozen peas — cooked according to
package directions
2 cups COOKED TURKEY from a TURKEY ROAST — cut into 1/2-inch
cubes
1 (12 oz) jar non-fat turkey gravy
1 tablespoon dried parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1 refrigerated pie crust — brought to room
temperature

Drain any cooking liquid from stew vegetables and peas.
Add turkey cubes, gravy, parsley, salt and pepper to vegetables in oven-safe 2-quart cooking dish.
Unfold pie crust and place on top of dish, trimming edges to approximately 1 inch and securing edges to dish. Make several 1-inch slits on crust to allow steam to escape.
Bake in preheated 400-degree oven for 25-30 minutes or until crust is brown and mixture is hot and bubbly.

Source:
“National Turkey Federation”
S(Internet Address):
“http://www.turkeyfed.org”

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NOTES : Leftover cooked turkey may be substituted for the pre-packaged turkey roast.

Chicken Oscar

Recipe By :
Serving Size : 0 Preparation Time : 0:00
Categories : Chicken Main course
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 boneless skinless chicken breast halves
3 ounces jumbo lump crab meat — picked over for shel
1/2 small red onion — chopped
1/2 medium tomato — chopped
10 thin asparagus spears — trimmed and peeled
2 cups water to boil asparagus
2 tablespoons flour
1 tablespoon vegetable oil
1 teaspoon butter
1/4 teaspoon freshly ground pepper
1/4 teaspoon salt
1/2 teaspoon salt for boiling water
4 cherry tomatoes for garnish
LEMON CHIVES SAUCE
1 tablespoon butter with lemon juice
2 tablespoons fresh lemon juice
5 tablespoons whipped cream cheese
1 tablespoon milk
1 tablespoon chopped fresh chives

In medium saucepan, bring water mixed with 1/2 teaspoon salt to boil. As soon as the water comes to a boil, add asparagus and boil until tender, about 3 minutes. Drain. Set aside until needed.

Lay chicken breasts between sheets of plastic wrap and pound to 1/2 inch thickness. On a medium plate mix flour with 1/4 teaspoon salt and pepper; dredge chicken to coat, patting off any excess.

In medium, non-stick frypan over medium heat, warm 1 teaspoon butter and oil. Saute chicken breasts on both sides until browned and firm, about 3 minutes per side.

Remove chicken; keep warm until ready to serve. Add onion to skillet and saute until softened, about 4 minutes. Increase heat to high, add tomato and saute until most of the moisture has evaporated. Lower heat to low and add crab meat; toss gently, just until hot.

To serve, set one chicken breast on each plate; arrange 5 asparagus spears on top of each. Spoon some of crab mixture over asparagus and drizzle with Lemon Chive Sauce. Garnish with cherry tomatoes.

LEMON CHIVE SAUCE:
In small saucepan over low heat, melt 1 tablespoon butter with lemon juice to make sauce. Whisk in cream cheese, milk and chives until smooth.

Source:
“The National Broiler Council and the U.S. Poultry & Egg Association”
S(Internet Address):
“http://www.eatchicken.com”

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Chicken Pasta Salad

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories : Chicken Pasta
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 broiler-fryer chicken — cooked, skinned, bon
1 16 ounce pac frozen broccoli
1/4 teaspoon salt
1 8 ounce pack shell macaroni — cooked according to
2 large tomatoes — cut into large cubes
1/2 cup coarsely-chopped red onion
1/2 teaspoon pepper
1 cup Italian salad dressing — made from dry mix

In saucepan, steam broccoli over boiling water for about 5 minutes. Remove broccoli from pan, drain and sprinkle with salt.

In large bowl while ingredients are still warm, place chicken, broccoli, shell macaroni, tomatoes and onion; sprinkle with pepper.

Add Italian dressing and mix gently but thoroughly. Chill in refrigerator. If desired, at serving time sprinkle with seasoned croutons and black olives.

Source:
“The National Broiler Council and the U.S. Poultry & Egg Association”
S(Internet Address):
“http://www.eatchicken.com”

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Chicken Pate

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories : Appetizers Low-cal
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups Chicken breast — cooked and minced
8 ounces Neufchatel cheese — softened
3 tablespoons Chopped onion
2 tablespoons Dry sherry
2 tablespoons Diet Mayonnaise
2 teaspoons Lemon juice
1/4 teaspoon Hot sauce
1/8 teaspoon Ground nutmeg
1 Dash Paprika

Combine chicken (which has been finely chopped), Neufchatel, onion, sherry, mayonnaise, lemon juice, hot sauce, and nutmeg in container of electric blender; process until smooth. Transfer mixture to a 2 cup mold coated with cooking spray (Pam). Cover, and chill overnight. Unmold onto a serving plate. Sprinkle with paprika. Garnish with parsley sprigs, if desired. Serve with Melba toast rounds or unsalted crackers.

Yield:
“1 3/4 cups”

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Chicken Picante

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories : Chicken Main course
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 broiler-fryer chicken breast halves — skinned, boned
1/2 cup medium chunky taco sauce
14 cup Dijon mustard
2 tablespoons fresh lime juice
2 tablespoons butter
6 tablespoons plain yogurt — divided
1 lime — peeled, sliced into
Cilantro — chopped, for garnish

In large bowl, make marinade by mixing taco sauce, mustard and lime juice. Add chicken, turning to coat. Marinate for at least 30 minutes. In large frypan, place butter and melt over medium heat until foamy.

Remove chicken from marinade and place in frypan. Cook, turning, about 10 minutes or until brown
on all sides.

Add marinade and cook for about 5 more minutes, until fork can be inserted in chicken with ease and marinade is slightly reduced and beginning to glaze. Remove chicken to warm serving platter. Raise heat to high and boil marinade 1 minute; pour over chicken.

Place 1 tablespoon of the yogurt on each half and top each with a lime segment. Garnish with chopped cilantro.

Source:
“The National Broiler Council and the U.S. Poultry & Egg Association”
S(Internet Address):
“http://www.eatchicken.com”

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Chicken Piccata

Recipe By :
Serving Size : 0 Preparation Time : 0:00
Categories : Chicken Main course
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 boneless skinless chicken breast halves, a
1/4 cup flour
4 tablespoons freshly squeezed lemon juice
2 tablespoons capers
1 (6 ounce) ja marinated artichoke hearts — drained and chopped
1/4 cup chopped green olives
1 1/2 tablespoons fresh parsley — chopped
4 tablespoons butter

Lay chicken breasts between 2 sheets of plastic wrap and pound into 1/4-inch thickness. Dredge chicken in flour, patting off any excess.

In small bowl stir together lemon juice, capers, artichoke hearts, olives and parsley.

In large, non-stick skillet over medium heat, warm 1 tablespoon butter until melted. Add chicken breasts to pan, sauteing until golden, about 2 minutes each side. Remove chicken breasts to dinner plates.

Reduce heat to low and add butter to pan. Stir until melted, add lemon juice mixture, continuing to stir until hot. Spoon some sauce over each chicken breast and serve immediately.

Source:
“The National Broiler Council and the U.S. Poultry & Egg Association”
S(Internet Address):
“http://www.eatchicken.com”

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NOTES : Recipe can easily be doubled to serve additional guests

Make-Ahead Moroccan Chicken

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories : Chicken Main course
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 chicken leg quarters — skinned
1 tablespoon olive oil
1 medium onion — cut into chunks
4 garlic cloves — minced
1 tablespoon minced ginger
2 medium carrots — cut into chunks
1 cup canned chickpeas — drained
1/2 cup golden raisins
2 cinnamon sticks
1 1/2 teaspoons cumin
1/2 teaspoon tumeric
5 cups water
2 medium zucchini — cut into chunks
2 cups cous cous

In large, non-stick soup pot, place olive oil over high heat. Add chicken and cook about 10 minutes, turning to brown on all sides.

Stir in onion, garlic, chickpeas, ginger, carrots, raisins, cinnamon, cumin, turmeric and water. Bring to simmer, reduce heat and cook for about 20 minutes.

Stir in zucchini and simmer an additional 10 minutes. Remove cinnamon sticks. Season with salt and pepper to taste and serve. Serve in large bowls, over cous cous.

To freeze, transfer Moroccan Chicken to plastic container with tight fitting lid. Let cool, uncovered, for 20 minutes. Refrigerate, uncovered, until cold, about 40 minutes. Cover tightly and freeze until needed.

To thaw, transfer from freezer to refrigerator 12 – 24 hours before needed. Reheat in a large, covered soup pot over medium-low heat. Bring to simmer and cook for 5 minutes.

Source:
“The National Broiler Council and the U.S. Poultry & Egg Association”
S(Internet Address):
“http://www.eatchicken.com/”

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“Show-Off” Chicken Breasts

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories : Chicken Main course
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 chicken breast halves
1/2 teaspoon salt
2 tablespoons olive oil
1/4 teaspoon pepper
1 onion — chopped
2 6 ounce cans whole mushrooms — drained
2 garlic cloves — crushed
1 16 ounce can stewed tomatoes
1/4 cup chopped fresh parsley — divided
1 cup dry white wine
4 slices Swiss cheese
2 teaspoons ground thyme

In a large frypan, place oil and heat to medium temperature. Add chicken, onion and garlic; cook about 10 minutes or until chicken is brown on all sides. Remove chicken from frypan and set aside.

To same frypan, add tomatoes, wine and thyme. Remove skin from chicken and return chicken to frypan.

Add salt, pepper, mushrooms and 1/2 of the parsley. Cook about 20 minutes longer or until fork can be inserted in chicken with ease.

Place 1 slice of cheese on each breast half, sprinkle with remaining parsley, cover and simmer until cheese melts.

Source:
“The National Broiler Council and the U.S. Poultry & Egg Association”
S(Internet Address):
“http://www.eatchicken.com”

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Chicken Pie

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories : Londontowne Poultry
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups Cooked chicken
2 teaspoons Salt
1 cup Celery — finely chopped
4 Eggs — slightly beaten
1 cup Soft bread crumbs
2 cups Chicken broth
2 tablespoons Parsley — minced

Cut chicken into rather large pieces. Alternate layers of chicken, celery, crumbs, and parsley in a greased casserole. Add salt and eggs to the chicken broth, mix thoroughly, and pour over the chicken mixture. Bake in pan of hot water in moderate oven, about 350 degrees, for 1 hour or until mixture does not adhere to knife blade. Cover with Drop Biscuits

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Chicken Pie with Garden Vegetables and Red Wine Sauce

Recipe By :
Serving Size : 0 Preparation Time : 0:00
Categories : Chicken Main course
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons olive oil
1/4 cup Plus 2 tbls butter — divided
2 cloves garlic — sliced
1 cup leeks — sliced
1 1/2 cups onions — diced
1 tablespoon tomato paste
1 cup red wine
2 1/2 cups chicken stock or broth — divided
2 teaspoons fresh thyme
1 teaspoon fresh sage — minced
1/2 teaspoon lemon pepper
3/4 teaspoon salt
2 pounds chicken quarters — bone-in
4 Yukon gold potatoes — diced
1 cup celery — diced
5 1/2 cups carrots — chopped
1 1/2 cups small button mushrooms
3 tablespoons flour
1/4 teaspoon Maderas curry
1/4 cup heavy cream
1/2 cup frozen peas — thawed
2 cups parsley — chopped
Packaged pastry dough

In medium stockpot over medium high heat, heat olive oil and 1/4 cup butter.

Add garlic, leeks and onions; saute for 2-3 minutes or until soft.

Add tomato paste, mix well and cook for 2 minutes. Stir in red wine; simmer and mix well.

Add 2 cups chicken stock, thyme, sage, pepper, salt and chicken quarters.

Bring to boil; reduce to slow simmer. Cover pot and cook about 15 minutes. Remove chicken from pot; cool.

To stock in pot, add potatoes, carrots, celery and mushrooms; simmer over medium heat.

Preheat oven to 400.

Roll out pastry dough to cover top and bottom of 10-inch pie plate. Refrigerate for 20 minutes. Pull chicken from bones; cut into pieces.

Sift flour and curry together in medium bowl. Stir in cream. Pour cream mixture into simmering stock; simmer 3-5 minutes more. Remove from heat.

Stir in chicken, peas, parsley and 2 tablespoons butter.

Pour filling into pastry-filled pan. Cover with dough top; crimp edges. Make holes with a fork for ventilation.

Bake in oven for 10 minutes. Reduce heat to 350; bake an additional 15-20 minutes until crust is nicely browned.

Cook 5-10 minutes before serving.

Source:
“The National Broiler Council and the U.S. Poultry & Egg Association”
S(Internet Address):
“http://www.eatchicken.com/”

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Chicken Pizza

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories : Chicken Main course
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 whole broiler-fryer chicken breasts — halved, boned, skinn
1 package (8 rolls) refrigerated crescent rolls
1/4 cup cooking oil
1 large onion — sliced into thin rin
1 large green pepper — seeded, cut into thi
1/2 pound fresh mushrooms — sliced
1/2 cup pitted ripe olives — sliced
1 (10-1/2 ounc pizza sauce with cheese
1 teaspoon garlic salt
1 teaspoon oregano
1/4 cup grated Parmesan cheese
2 cups shredded mozzarella cheese

Unroll crescent dough into 8 triangles. Into lightly oiled 12-inch pizza pan, press dough, especially at perforations, to seal. In frypan, place oil and heat to medium temperature.

Add chicken, onion, green pepper, mushrooms and olives and cook, stirring, about 5 minutes or until fork can be inserted in chicken with ease. Spread pizza sauce over crust. Spoon chicken mixture evenly over sauce.

Sprinkle garlic salt, oregano and Parmesan cheese on all. Top with mozzarella cheese. Bake, uncovered, in 425F oven 20 minutes or until crust is done. Cut into wedges to serve.

Source:
“The National Broiler Council and the U.S. Poultry & Egg Association”
S(Internet Address):
“http://www.eatchicken.com”

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Chicken Poppers with Black Bean And Watermelon Salsa

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories : Appetizer Chicken
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 boneless skinless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon pepper
4 frozen cream cheese stuffed jalapeno poppe — thawed
1 cup finely crushed salsa-flavored tortilla chi
Cilantro sprigs
BLACK BEAN AND WATERMELON SALSA
1 can black beans — drained
1 cup chopped and seeded watermelon
1/4 cup diced red onion
DRESSING
1 lime
1/2 cup honey

Between 2 sheets plastic wrap, place chicken and gently pound to even thickness. Sprinkle with salt and pepper. Place 1 jalapeno popper on small end of each chicken breast half; roll up, tucking in ends.

Make Salsa, using 1/2 for Dressing and reserving remainder. Dip chicken, first in Dressing and then in crushed tortilla chips.

Place in greased shallow baking dish and bake about 30 minutes in 350 degree F oven or until chicken is browned and fork tender.

Serve topped with Black Bean and Watermelon Salsa and garnished with cilantro sprigs.

BLACK BEAN AND WATERMELON SALSA:
Mix together ingredients.

DRESSING:
Mix together ingredients.

Source:
“The National Broiler Council and the U.S. Poultry & Egg Association”
S(Internet Address):
“http://www.eatchicken.com”

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Chicken Pot Pie

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories : Chicken Main Course
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons butter
1 large onion — chopped
2 cloves garlic — minced
3/4 teaspoon dried thyme leaves
1/2 teaspoon sage
1/4 teaspoon ground black pepper
1/3 cup flour
2 (14 1/2 ounc chicken broth
1 (16 ounce) p mixed frozen vegetables
3 cups cooked rice
2 cups cooked chopped chicken
1/2 cup chopped fresh parsley
1 1/2 cups buttermilk baking mix
3/4 cup buttermilk
1/2 cup finely chopped green onions

Heat butter in Dutch oven over medium-high heat until hot. Add onion, garlic, thyme, sage and pepper. Cook and stir 3 to 5 minutes until onion is tender. Add flour, cook and stir 1 to 2 minutes. Whisk in broth; cook, whisking 4 to 6 minutes or until sauce boils and thickens.

Stir in vegetables; cook 5 to 7 minutes or until vegetables are tender. Stir in rice, chicken and parsley; cook, stirring 2 to 3 minutes more. Place in 2-1/2-quart casserole. (May be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before baking.) Combine baking mix, buttermilk and onions in medium bowl.

Gently stir, just until dough comes together. Form dough into 9-inch long log on lightly floured surface; cut crosswise into 6-1/2-inch rounds. (Or roll out dough on lightly floured surface to 1/2-inch thickness and cut with different shaped cookie cutters.) Top casserole with biscuits, spacing evenly. Bake in 425-degree oven for 20 minutes until filling is bubbly and biscuits are golden brown. Serve immediately.

Source:
“The Rice Council”
S(Internet Address):
“www.usarice.com”

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Chicken Pot Pie Lasagne

Recipe By :
Serving Size : 10 Preparation Time : 0:00
Categories : National Pasta Association Pasta
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 pieces Lasagne — uncooked
1 pound boneless, skinless chicken breasts — diced
3 cups sliced fresh mushrooms
1 cup thinly sliced carrots
1/2 cup sliced spring onions
1 cup frozen green peas — thawed and well drai
1 teaspoon ground thyme
1/2 teaspoon salt
1/2 cup all-purpose flour
3 1/2 cups skim milk
1/2 cup dry sherry
1/4 teaspoon ground red pepper (cayenne)
1 15 ounce car low-fat Ricotta cheese
1 1/2 cups grated part-skim Mozzarella cheese — divided
1/2 cup grated reduced-fat Swiss cheese

Prepare pasta according to package directions. Spray a Dutch oven or large skillet with cooking spray; place over medium-high heat until hot. Add chicken and sauti 4 minutes or until cooked through. Drain well and set aside. Recoat Dutch oven with cooking spray and place over medium-high heat until hot. Add mushrooms, carrots and onions; sauti 6 minutes. Set aside.

Place flour in a medium saucepan. Gradually add milk, stirring with a wire whisk until blended; stir in sherry. Bring to a boil over medium heat and cook for 5 minutes or until thickened, stirring constantly. Stir in salt and red pepper. Reserve one cup of sauce and set aside.

In a bowl, combine Ricotta cheese, 1 cup Mozzarella cheese and Swiss cheese.

Preheat oven to 350:F. Spread 1 cup of the sauce over the bottom of a 13 W 9 W 2-inch pan. Arrange 4 pieces of the lasagne (3 lengthwise, 1 widthwise) over the sauce. Top with half of Ricotta cheese mixture, half of chicken mixture and half of remaining sauce mixture. Repeat layers, ending with 4 pieces of lasagne. Spread reserved 1 cup of sauce over the last complete layer of lasagne, being sure to cover the lasagne completely.

Cover lasagne with foil and bake 1 hour. Uncover lasagne, sprinkle remaining 1/2 cup Mozzarella cheese on top and bake an additional 5 minutes uncovered. Re-cover and let stand 15 minutes before serving.

Source:
“National Pasta Association”
S(Internet address):
“http://ilovepasta.org/”

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Chicken Pot-Au-Feu

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories : Chicken Main course
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 broiler-fryer chicken — cut in parts
1/4 cup corn oil
1 quart water
1 onion — halved
2 carrots — sliced
2 ribs celery — sliced
2 chicken bouillon cubes
3 springs parsley
1 1/2 teaspoon salt
1 teaspoon flavor enhancer
1 small head cabbage — cut in eights
1 10 ounce pac frozen peas
1 tablespoon cornstarch
1 tablespoon water

In Dutch oven place oil and heat to medium temperature. Add chicken and cook, turning, about 10 minutes or until brown on all sides. Remove parsley.

Add water, onion, carrots, celery, bouillon cubes, parsley, salt and flavor enhancer. Cover and simmer about 30 minutes or until fork can be inserted in chicken with ease.

Add cabbage and peas. Cover and simmer about 15 minutes or until vegetables are tender.

Remove chicken and vegetables; keep warm. In bowl place cornstarch; add water, stirring constantly. Add cornstarch mixture to juices in Dutch oven, stirring constantly.

Boil 1 minute, stirring constantly. Return chicken and vegetables to Dutch oven and heat through.

Source:
“The National Broiler Council and the U.S. Poultry & Egg Association”
S(Internet Address):
“http://www.eatchicken.com”

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Chicken Ratatouille

Recipe By :
Serving Size : 0 Preparation Time : 0:00
Categories : Chicken Main course
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 skinless boneless chicken breast halves — cut into chunks
1 tablespoon plus 2 teaspoons olive oil
1 medium onion — chopped
3 cloves garlic — minced
1 small eggplant — cubed
2 small zucchini — sliced into thin rou
1 (14.5 ounce) chopped tomatoes
Salt and freshly ground black pepper
1/2 cup grated mozzarella cheese
3 tablespoons grated Parmesan cheese

Over high heat in a large, nonstick soup pot or casserole, warm 2 teaspoons olive oil. Saute chicken until well-browned, about 6 minutes.

Add remaining olive oil, onions and garlic; reduce heat to medium. Cook, stirring often, until onions are very soft. Add eggplant and zucchini, cooking for 5 minutes. Stir in tomatoes and bring to a simmer.

Reduce heat to very low and simmer for 20 minutes. Season to taste with salt and pepper. Sprinkle mozzarella on top of the ratatouille; cover pot until cheese has melted, about 2 minutes.

Serve hot with grated Parmesan sprinkled on top, with garlic bread or a baguette.

Source:
“The National Broiler Council and the U.S. Poultry & Egg Association”
S(Internet Address):
“http://www.eatchicken.com”

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Chicken Risotto

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories : Poultry
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Zucchini — thinly sliced
2 Green onions — sliced
2 cups Skinned diced chicken — cooked
1/2 teaspoon Thyme
3 cups Cooked rice
1/2 teaspoon Salt
2 tablespoons Chopped pimiento
1/4 cup Grated cheese

Cook the zucchini and onions in small amount of water until tender, about 5 to 10 min. Add other ingredients, except for cheese. Cook and stir until heated through. Remove from heat, stir in cheese, serve.

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Chicken Risotto

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories : Chicken Side Dish
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 chicken breasts — skinned, boned, and
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1 tablespoon olive oil
1 cup chopped onion
1/2 cup chopped carrots
1/2 cup chopped celery
1 tablespoon butter
1 cup uncooked rice
1/3 cup dry white wine
2 cups chicken stock
1 medium tomato — seeded and chopped
1/4 cup grated Parmesan cheese
Additional grated Parmesan cheese for garn — optional

Season chicken with salt and pepper. Cook in oil in large skillet until brown; remove and set aside. Cook onion, carrots and celery in butter in same skillet over medium-high heat until tender crisp. Add rice; stir 2 to 3 minutes. Add wine; stir until absorbed.

Stir in 1 cup stock. Cook, uncovered, stirring frequently, until stock is absorbed. Continue stirring and adding remaining 1 cup stock and 3 cups water, allowing each to be absorbed before adding another, until rice is tender and mixture has a creamy consistency. It will approximately 25 to 30 minutes. Stir in tomato, cheese and reserved chicken. Garnish with cheese, if desired.

Source:
“The Rice Council”
S(Internet Address):
“www.usarice.com”

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Walnut Chicken

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories : Chicken Main course
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 whole broiler-fryer chicken breasts — skinned, boned, cut
3 tablespoons cornstarch — divided
3/4 teaspoon —
5 spice powder
1/4 teaspoon salt
4 tablespoons salad oil — divided
1 cup walnuts
1 tablespoon grated fresh ginger root
1 clove garlic — crushed
1/4 cup dry sherry
3 tablespoons soy sauce
1 teaspoon sugar
1/4 cup chicken stock (or bouillon)

In medium bowl, mix together 1 tablespoon of the cornstarch, 5-spice powder and salt. Add chicken strips and toss to coat well; let stand 10 minutes.

In a heavy skillet or wok, place 2 tablespoons of the salad oil over medium high heat. Add walnuts and brown, being careful not to burn.

Remove walnuts with slotted spoon and drain on paper towels. Add remaining 2 tablespoons of the oil to skillet or wok; add ginger root and garlic and stir-fry 1 minute.

Add chicken and cook over high heat, stirring constantly until chicken is no longer pink, about 2 minutes. In small bowl, mix together sherry, soy sauce, sugar, chicken stock and the remaining 2 tablespoons of cornstarch.

Stir until smooth. Add cornstarch mixture to chicken, stirring constantly over high heat until sauce is thickened and translucent. Sprinkle with walnuts. Serve on bed of steamed fresh broccoli.

Source:
“The National Broiler Council and the U.S. Poultry & Egg Association”
S(Internet Address):
“http://www.eatchicken.com”

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Chicken Rollover Delight

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories : Chicken Main course
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 boneless skinless chicken breast halves
1/2 cup milk
1 1/2 cups Italian bread crumbs
1/8 cup olive oil
2 garlic cloves — peeled and crushed
3 tablespoons peanut oil
2 tablespoons butter
3/4 pound fresh spinach — chopped
3/4 cup sliced fresh mushrooms
1/2 teaspoon salt — divided
1 tablespoon flour
1/4 teaspoon pepper — divided
1 cup chicken broth
1/2 pound Feta cheese — crumbled, divided in
3/4 cup dry white wine
1/2 lemon — juiced
1 tablespoon capers
3 eggs — beaten

Place chicken between two pieces of wax paper and gently pound until almost double in size. Sprinkle with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper.

In large frypan, place olive oil and heat to medium temperature. Add garlic and cook, stirring, 30 seconds. Add spinach and saute until barely wilted; stir in remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper.

Remove mixture from frypan, drain, cool and divide into 8 parts. On each chicken breast, place 1 part of spinach mixture; sprinkle cheese evenly over chicken, roll up and fasten with toothpicks. In medium bowl, mix eggs and milk.

In separate shallow bowl, place breadcrumbs. Add chicken, first in egg mixture and then in breadcrumbs, dredging to coat. In same frypan, place peanut oil and heat to medium temperature. Add chicken and cook until brown.

Remove chicken to pan with cover and bake in 350 degree F oven about 30 minutes or until fork can be inserted with ease. To make sauce, drain most of oil from frypan, leaving brown bits on bottom of pan; add butter and melt over medium heat.

Add mushrooms and saute about 2 minutes. Add flour, stirring to blend and thicken. Add chicken broth, wine, lemon juice and capers. Cook about 4 minutes or until thickened. Place chicken rolls on serving dish and pour sauce over rolls.

Source:
“The National Broiler Council and the U.S. Poultry & Egg Association”
S(Internet Address):
“http://www.eatchicken.com”

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Chicken Rolls with Cranberry Filling

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories : Chicken Sandwich
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 boneless skinless chicken breast halves
1/3 cup orange juice
2/3 cup plus 2 tablespoons dried cranberries — divided
5 tablespoons margarine — divided
1/4 cup chopped celery
1/4 cup chopped green onion
1 cup crushed herb stuffing mix — divided
1/2 teaspoon ground sage
1/2 teaspoon white pepper
3 tablespoons honey mustard tomato rosettes
Parsley sprigs

Between two sheets plastic wrap, place chicken breasts and flatten with mallet or palm of hand. In small saucepan, place orange juice and heat over medium heat.

Add cranberries, cover and set aside to soften. In another saucepan, place 2 tablespoons of the margarine and melt over medium heat. Add celery and onion and saute about 2 minutes. To 1/3 cup of the stuffing mix, add sage; stir into celery-onion mixture and add 2/3 cup of the cranberries.

Sprinkle chicken with pepper and spread with mustard. Spoon cranberry mixture in center of each piece, roll chicken over filling and fasten with wooden picks.

Melt remaining 3 tablespoons margarine and dip each chicken roll, first in margarine and then in remaining 2/3 cup crushed stuffing. Place chicken on baking pan lined with foil and sprayed with vegetable spray.

Bake, uncovered, in 350 degree F oven about 30 minutes or until fork can be inserted in chicken with ease. Garnish with tomato rosettes and parsley; sprinkle chicken with remaining 2 tablespoons cranberries.

Source:
“The National Broiler Council and the U.S. Poultry & Egg Association”
S(Internet Address):
“http://www.eatchicken.com”

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Chicken Salad

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories : Poultry Salads
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 small Sweet pickle
1 1 inch piece onion
1 Cooked chicken breast — cubed
1/2 teaspoon Sugar
1 Dash Pepper
1/3 cup Mayonnaise
1 Dash Salt

Place pickle and onion in blender or food processor. Process until finely chopped. Add chicken and process 3 fast pulses. Add remaining ingredients and process 2 fast pulses.

Yield:
“1 Cup”

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Chicken Salad

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories : Chicken Salad
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 broiler-fryer chicken breast halves — cooked skinned, bone
1 (8 ounce) ca water chestnuts — drained, sliced
3 green onions with tops — chopped
1/4 cup sesame seed — toasted
1/3 cup sliced almonds — toasted
1 tablespoon poppy seed
1 (3 ounce) ca chow mein noodles
1 medium head iceberg lettuce — broken into small pi
DRESSING
4 tablespoons sugar
4 tablespoons cider vinegar
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup vegetable oil

In large bowl, mix together chicken, water chestnuts, green onions, sesame seed, almonds and poppy seed.

Pour Dressing over chicken mixture and toss gently to mix well.

Refrigerate until chilled, about 2 hours. At serving time, mix chicken mixture with noodles and lettuce.

Source:
“The National Broiler Council and the U.S. Poultry & Egg Association”
S(Internet Address):
“http://www.eatchicken.com”

– – – – – – – – – – – – – – – – – – –

NOTES : When taking on picnic, store in insulated container or cooler

Chicken Salad Supreme

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories : Poultry Salads
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Mayo OR salad dressing
1/4 cup Lime juice
1/4 teaspoon Nutmeg — ground
4 cups Chicken — cubed
1 11 ounce can Mandarin oranges
1 cup Seedless green grape halves
3/4 cup Celery — chopped
1/2 cup Almonds — slivered toasted

Drain Mandarin Orange segments. In large bowl, combine mayonnaise, lime juice, salt, and nutmeg. Add remaining ingredients; mix well. Chill. Serve on lettuce leaves. Refrigerate leftovers.

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Chicken Salad with Fennel, Orange & Raspberries

Recipe By :
Serving Size : 0 Preparation Time : 0:00
Categories : Chicken Salad
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pounds boneless skinless chicken breasts
1/2 cup orange juice
3 large navel oranges
1 fennel bulb — trimmed and coarsely
8 cups mixed lettuce such as Boston Bibb — washed and torn into
1 small red onion — thinly sliced
1/4 cup raspberries
Tangy Raspberry-Orange-Mustard
DRESSING
3 tablespoons olive oil
3 tablespoons grainy mustard
3 tablespoons honey
2 tablespoons raspberry vinegar
1 large navel orange — zest grated and juic
Salt and freshly ground black pepper — to taste

Set 4 dinner plates in the refrigerator.

In a medium bowl, whisk together all ingredients for the dressing. Spoon 2 tablespoons of dressing into a large skillet and set the rest aside.

Over medium-low heat, add chicken and orange juice to skillet. Bring to a simmer, reduce heat to low and cover the pan. Cook chicken for 6 minutes, then turn it over and cook for another 6 minutes. Shut off heat, remove lid, and let cool in the pan for 15 minutes.

Meanwhile, cut off tops and bottoms of remaining 3 oranges with a sharp paring knife; peel the oranges, removing all the white pith, and slice into rounds.

In a large bowl, toss the fennel and lettuce with all but 2 tablespoons of the reserved dressing. Divide the lettuce mixture among the 4 chilled dinner plates.

Slice the chicken into thin strips. Arrange the chicken, orange sections and onion slices on top of lettuce. Drizzle with remaining dressing, sprinkle with raspberries and serve.

Source:
“The National Broiler Council and the U.S. Poultry & Egg Association”
S(Internet Address):
“http://www.eatchicken.com”

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Chicken Salad with Goat Cheese

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories : Chicken Salad
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 chicken breast halves — boned, with skin
6 cups mixed salad greens
1/2 small red onion — thinly sliced
1 carrot — cut in strips
1 yellow bell pepper — cut in strips
5 ounces goat cheese — cut in 4 pieces
4 sprigs rosemary
1/4 cup pine nuts — toasted
1 tablespoon olive oil
1/2 teaspoon salt
1/8 teaspoon pepper
Salad Vinaigrette
SALAD VINAIGRETTE
1/3 cup olive oil
2 tablespoons balsamic vinegar
1 minced garlic clove
1/2 teaspoon salt
1/4 teaspoon pepper

In large bowl, place salad greens, onion, carrot and bell pepper; chill. Under skin of each chicken breast half, insert 1 piece of goat cheese and 1 sprig of rosemary.

Pull skin back over meat, brush chicken with oil and sprinkle with salt and pepper. Place chicken on broiler pan, skin side up.

Broil about 7 minutes, turn and cook about 7 minutes longer or until fork can be inserted in chicken with ease.

To chilled vegetables, add Salad Vinaigrette and toss; divide evenly on 4 plates. Place chicken on cutting board and slice. Arrange chicken slices on salad and sprinkle with pine nuts.

SALAD VINAIGRETTE:
Whisk together ingredients.

Source:
“The National Broiler Council and the U.S. Poultry & Egg Association”
S(Internet Address):
“http://www.eatchicken.com”

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Chicken Sandwiches

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories : Chicken Sandwich
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 broiler-fryer chicken breasts fillets, bon
2 tablespoons olive oil
1 medium onion — sliced thin
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon wine vinegar
1 1/2 teaspoon chopped chives
1/2 cup non-fat plain yogurt
1 small cucumber (about 1/2 cup) — shredded
4 slices (8-inch size) pita bread

In non-stick frypan, pour olive oil. Heat about 2 minutes on medium temperature.

Add chicken and cook about 6 minutes. Turn chicken, add onion and cook about 6 minutes more until onion is clear and chicken is tender.

Remove from heat. Cut chicken into thin slices across grain of breast; place in bowl. Add sauteed onion; sprinkle with salt and pepper, mixing carefully. Add vinegar and chives; mix well.

In small bowl, mix together yogurt and cucumber. On each piece of pita bread, spread 2 tablespoons yogurt-cucumber sauce.

Then place 1/4 of the chicken mixture on pita bread; fold in half, wrap in plastic wrap and chill in refrigerator for at least 2 hours. Repeat for remaining sandwiches.

For picnic, place in ice chest or insulated container until serving time. Cut each sandwich in half to serve.

Source:
“The National Broiler Council and the U.S. Poultry & Egg Association”
S(Internet Address):
“http://www.eatchicken.com/”

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Chicken Santa Fe

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories : Chicken Main course
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 whole chicken breasts halved — boned and skinned
4 tablespoons jalapeno jelly — melted
2 sweet red peppers — roasted, skinned
MARINADE
1/4 cup olive oil
Juice and zest of 1 small lime
1 clove garlic — crushed
1 ounce tequila
1/4 teaspoon bottled hot pepper sauce
1/8 teaspoon liquid smoke
1/4 teaspoon salt

Place chicken between 2 pieces wax paper and gently pound to 1/4-inch thickness. In large plastic zip-lock bag, place chicken in single layer.

Add marinade, close bag, refrigerate and marinate, turning once, for 1 hour. Remove chicken from marinade and place on broiler pan; brush liberally with marinade.

Arrange rack so chicken is 6 inches from heat and broil about 8 minutes. Turn and broil 8 minutes more or until chicken is brown and fork can be inserted with ease.

Brush chicken with melted jelly. Place 2 roasted pepper strips to form an X on each breast half; spoon on remaining jelly. Return chicken to oven until brown and slightly glazed.

MARINADE:
In medium bowl, mix together ingredients.

Source:
“The National Broiler Council and the U.S. Poultry & Egg Association”
S(Internet Address):
“http://www.eatchicken.com”

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NOTES : To roast peppers, place under broiler, turning often until charred. Cool. With point of sharp knife, remove stem, seeds and skin. Cut in 8 strips

Chicken Satay

Recipe By :
Serving Size : 0 Preparation Time : 0:00
Categories : Chicken Main course
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 pounds boneless, skinless chicken breasts — trimmed and cut into
1/2 fresh pineapple — peeled and cut into
1 cup unsweetened coconut milk
2 tablespoons sesame oil
1/4 cup soy sauce
1 tablespoon fresh ginger — minced
1 tablespoon brown sugar
1 bunch scallions — cut into thin sticks
DIPPING SAUCE
2/3 cup creamy peanut butter
1/4 cup unsweetened coconut milk
1/2 cup pineapple juice
1/4 cup soy sauce
1 tablespoon brown sugar
1 tablespoon fresh ginger — chopped
2 cloves garlic — chopped
3 tablespoons scallions — minced
1/8 teaspoon hot pepper sauce

In medium bowl, whisk together all ingredients except chicken, pineapple and scallions. Stir in chicken pieces and marinate in refrigerator for at least 1 hour and up to 12 hours.

Prepare grill to heat coals or preheat oven to 375 degrees F. Soak 4-inch wooden skewers in water for at least 10 minutes.

Stir pineapple into marinade. Thread skewers with alternating chicken and pineapple chunks, using 2 pieces of chicken and 2 pieces of pineapple per skewer.

Grill for 5 minutes, turning once; or arrange on baking sheet and bake for 8 minutes, or until just cooked through.

DIPPING SAUCE:
In blender or food processor, blend all ingredients until smooth. Set aside at room temperature until needed. Serve with chicken satay.

Source:
“The National Broiler Council and the U.S. Poultry & Egg Association”
S(Internet Address):
“http://www.eatchicken.com/”

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NOTES : Arrange skewers on platter and garnish with scallion. Pass with dipping sauce

Chicken Satay Salad

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories : Chicken Salad
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/4 pounds boneless skinless chicken breast — cut in strips
24 bamboo skewers
2 cups Thai peanut sauce — divided
1/4 cup chopped roasted peanuts
1 pound mixed salad greens — chopped
3/4 cup sesame-with-soy salad dressing
1 papaya — peeled, seeded and s
1 avocado — peeled, seeded and s
1 large cucumber — seeded and diced
1 large red bell pepper — julienne cut
3 ounces Enoki mushrooms

Thread about 1 1/2 ounces of the chicken breast strips onto each bamboo skewer; place on sheet tray. With 1 cup of the Thai peanut sauce, mix the chopped peanuts and pour over chicken.

Marinate in refrigerator at least 1 hour. Arrange skewers on lightly oiled broiler pan and broil (or grill) about 2 minutes per side, basting with remaining 1 cup Thai peanut sauce.

Toss mixed salad greens with sesame-with- soy salad dressing and arrange on 6 individual plates. Place 4 chicken skewers in criss-cross fashion on top of greens.

Between spokes of skewers, arrange slices of papaya, avocado, cucumber and bell pepper strips. Place sprig of Enoki mushrooms in center of salad.

Source:
“The National Broiler Council and the U.S. Poultry & Egg Association”
S(Internet Address):
“http://www.eatchicken.com”

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Chicken Sausalito

Recipe By :
Serving Size : 4 Preparation Time : 0:20
Categories : Chicken Main Course
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Vegetable cooking spray
8 ounces boneless skinless chicken breast — cut into 3/4-inch pi
1/2 cup chopped onion
1 teaspoon minced garlic
2 tablespoons flour
1 15 ounce can Black or Red Kidney beans — rinsed, drained
OR
1 1/2 cups cooked dry-packaged Black or Red Kidney Be
2/3 cup chopped tomato
2 tablespoons (2 to 3) mild or hot salsa
1/2 cup reduced fat sour cream
Salt and pepper — to taste
3 cups cooked rice — warm

GARNISHES
Mild or hot salsa
Chopped avocado
Sliced green onions and/or finely chopped

Spray large skillet with cooking spray; heat over medium heat until hot. Saute chicken, onion, and garlic until chicken is cooked, 5 to 8 minutes.

Sprinkle chicken with flour and cook 1 minute longer. Stir in beans, tomato, salsa, and sour cream. Cook until hot, 1 to 2 minutes.

Season to taste with salt and pepper. Spoon chicken mixture over rice. Serve with the selection of garnishes.

Source:
“American Dry Bean Board”
S(Internet Address):
“http://adbb-sql.cdirect.com/”

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Chicken Saute with Oranges and Avocados

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories : Poultry
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Chicken breast halves — boned and skinned
All purpose flour
3 tablespoons Butter
2 tablespoons Safflower oil
3/4 cup Orange juice
1/3 cup Dry white wine
1/3 cup Sliced mushrooms
2 tablespoons Minced parsley
1 teaspoon Finely grated orange peel
1 Pinch Rosemary
3 tablespoons Raspberry vinegar
2 Oranges — peeled, sectioned &
seeded
2 Avocados — peeled, pitted &
sliced

Pound chicken slightly to flatten into even thickness. Dredge lightly in flour, shaking off excess. Heat butter with oil in heavy large skillet over medium high heat. Add chicken (in batches if necessary) and saute on both sides until well browned. Add orange juice, wine, mushrooms, parsley, orange peel and rosemary and bring to simmer. Let simmer 5 minutes. Transfer chicken to heated serving platter using slotted spoon.
Add vinegar to skillet and continue simmering, scraping up any browned bits, until sauce is reduced by 1/3. Pour sauce over chicken, garnish with orange sections and avocado slices. Serve immediately. Serve with a simple spinach salad, desert, bread, and a dry Chenin Blanc.

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Chicken Sauti with Curry and Basil

Recipe By :
Serving Size : 4 Preparation Time : 0:15
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 clove garlic
2 tablespoons butter
4 large boned and skinned chicken breasts, about 1
1/2 pounds
OR
6 medium chicken breasts — boned and skinned
Salt
Fresh ground pepper
1/3 cup heavy cream
1 1/2 teaspoons curry powder
1/2 cup loosely packed fresh basil
Rice (optional)
GARNISHES-USE ANY OR ALL
Chopped peanuts
Raisins
Chutney
Yogurt
Chopped scallions

COOKING: Chop the garlic. Melt butter in a large frying pan over
medium-high heat. Sprinkle chicken with salt and pepper and cook, turning
once, until golden brown, about 4 minutes. Add garlic and continue cooking
for 30 seconds. Stir in 1/4 cup of the cream and 2 tablespoons water.
Reduce heat to medium, cover, and simmer until chicken is cooked through,
about 10 minutes. Transfer chicken to a serving plate and keep warm. Whisk
in remaining cream and curry powder and bring to a simmer. Shred the basil
leaves and add them to the pan. Season to taste with salt and pepper.

SERVING: Pour sauce over the chicken breasts and serve with rice and curry
condiments if desired.

NOTE ON BASIL: Bocaccio and Keats recount versions of the story of
Lisabetta, whose tears watered the pot of basil where her lover’s head lay
buried. The broad, shiny green leaves, exude the aroma of Italy-and pesto
and tomato sauces are evidence for this. But the versatile herb is a
fixture of several European and Asian cuisines.

Description:
“Browned skinless chicken breasts in cream-curry sauce.”
Cuisine:
“Indian”
Source:
“Cook’s Magazine May 1988”

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Chicken Scaloppine

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories : Poultry
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tablespoons Butter — divided
4 cups Sliced fresh mushrooms
6 Boned chicken breasts — flattened
1/3 cup Thin sliced green onions
1/3 cup Water
1/4 cup White wine
1/2 teaspoon Chicken bouillon mix
1/3 cup Whipping cream
Salt & pepper — to taste

Melt 2 tablespoons of butter in large non-stick frypan. Saute mushrooms until tender and any liquid has evaporated; remove from pan; set aside.
Melt remaining 2 tablespoons butter in same frypan. Saute chicken breasts on both sides until golden brown and cooked through; remove from pan; set aside.
Add onions to pan; saute until tender. Add water, wine and bouillon mix to pan. Bring to boil. Cook and stir until mixture is reduced by half. Add cream to pan. Cook and stir until slightly thickened. Add salt and pepper to taste. Return mushrooms and chicken to sauce in pan. Reheat to serving temperature.

Makes 4 to 6 servings.

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Chicken Shortcake Eileen

Recipe By :
Serving Size : 0 Preparation Time : 0:00
Categories : Chicken
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 (2 1/2 pound) Delmarva broilers — cut up (Leave thigh
1/2 cup flour
2 teaspoons salt
1 teaspoon paprika
3 tablespoons fat
1/4 cup water
1/2 cup concord grape jelly
1/4 cup dry sherry wine
1 SHORT DOUGH
2 cups sifted flour
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup butter
1/3 cup fat (preferably chicken fat)
1 egg yolk
1/2 cup hot water

Sift flour, salt and paprika into paper bag; add pieces of chicken; shake well; then saute in hot fat until golden brown. Add water, cover and steam until tender (about 15 minutes) and no liquid remains.

Remove from skillet and arrange attractively in oven dish. Cover with the jelly which has been partially melted and diluted with the wine. While the chicken is steaming, prepare short dough.

Sift together the dry ingredients; combine other ingredients, mixing with fork until fat is in pieces the size of peas. Stir into dry mixture, blending well, and knead on lightly floured surface.

Pat out to 1/2 inch thickness in shape to fit oven dish, and place over chicken. Bake in a hot oven (425-450 F about 35 – 40 minutes, or until toping is baked. Turn out serving platter.

Source:
“The National Broiler Council and the U.S. Poultry & Egg Association”
S(Internet Address):
“http://www.eatchicken.com”

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Chicken Smothered In Okra-Tomato Sauce

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories : Chicken Main course
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 chicken legs
2 garlic cloves — minced
1/2 cup flour
1 1/2 cups frozen sliced okra
1/2 teaspoon Cajun seasoning salt
1 (14 1/2 ounc Cajun-style stewed tomatoes
1/4 teaspoon freshly ground black pepper
1 teaspoon crumbled dried thyme
3 tablespoons olive oil
1/2 cup finely chopped onion
2 tablespoons minced fresh parsley
1/2 cup finely chopped green bell pepper
1 teaspoon hot pepper sauce
1/2 cup finely chopped celery

In shallow dish, mix together flour, seasoning salt and black pepper. Add chicken, turning to coat each piece. In large frypan, place oil and heat over medium heat.

Add chicken and cook about 20 minutes, turning to brown on all sides. Remove chicken from frypan and drain off all but 3 tablespoons of the oil. Add onion, bell pepper and celery; cook, stirring, about 4 minutes.

Stir in garlic, okra, tomatoes, thyme, parsley and hot pepper sauce. Return chicken to frypan; spoon sauce over chicken.

Cover and cook over medium low heat about 15 minutes or until fork can be inserted in chicken with ease. Serve with rice and pass hot pepper sauce, if desired.

Source:
“The National Broiler Council and the U.S. Poultry & Egg Association”
S(Internet Address):
“http://www.eatchicken.com/”

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Chicken Stew with Sesame-Sage Biscuits

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories : Chicken Soup
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 boneless skinless chicken breast halves — cut into chunks
1 teaspoon minced garlic
1/2 teaspoon dried thyme
1 bay leaf
1/4 cup vegetable oil
1 (14 1/2-ounc fat free less sodium chicken broth
1/4 cup flour — divided
1 teaspoon salt
1/4 teaspoon pepper
1 (10 ounce) p frozen green peas
6 carrots — peeled and thinly sl
2 large celery ribs — cut in 1-inch length
12 whole pearl onions
1/4 cup chopped fresh parsley
SESAME SAGE BISCUITS
2 1/4 cups baking mix
2/3 cup skim milk
1/2 cup toasted sesame seed — reserve 1 tablespoon
1/2 teaspoon sage
Parsley sprigs
Herb butter balls

In large frypan, place oil and heat to medium temperature. In plastic bag, mix together 2 tablespoons of the flour, salt and pepper. Add chicken and shake well to coat evenly.

Add chicken to frypan and cook, turning, about 6 minutes or until brown. In 2-quart casserole dish, place carrots, celery, onions and parsley; add chicken.

In frypan, add remaining 2 tablespoons flour, garlic, thyme and bay leaf. Stir to loosen brown bits from bottom of frypan. Gradually stir in chicken broth and heat to a boil; pour over chicken and vegetables.

Cover and bake in 350 degree F oven 30 minutes. Add peas and continue baking about 30 minutes or until vegetables are tender and fork can be inserted in chicken with ease.

Discard bay leaf. Garnish with parsley and serve with Sesame-Sage Biscuits and herb butter balls.

SESAME-SAGE BISCUITS
In medium bowl, prepare biscuit dough according to package directions for drop biscuits, by mixing together baking mix and skim milk. From 1/2 cup toasted sesame seed, reserve 1 tablespoon of seed; stir into dough mixture remaining sesame seed and sage. After beating, drop by spoonfuls onto ungreased cookie sheet. Sprinkle biscuits with reserved sesame seed. Bake in 450 degree F oven about 8 minutes or until brown.

Source:
“The National Broiler Council and the U.S. Poultry & Egg Association”
S(Internet Address):
“http://www.eatchicken.com”

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Chicken Strips in Croissants

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories : Appetizer Chicken
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 broiler-fryer boneless skinless chicken br — cut in thin strips
1/2 cup bottled fat-free red wine vinegar salad dr
1/4 cup low sodium soy sauce
1 clove garlic — minced
1 cup alfalfa sprouts
4 large croissants — split, warmed

In small saucepan, place salad dressing, soy sauce and garlic; bring to a boil over high temperature. Add chicken and let sit 10 minutes. Then pour off all sauce and return it to small saucepan; boil about 4 minutes.

Place 10-inch heavy frypan over medium high temperature and heat about 2 minutes; spray with vegetable cooking spray.

Add chicken strips in single layer; cook 2 minutes without stirring. Turn chicken and cook 4 minutes more, stirring occasionally.

To assemble sandwiches, place 1/4 of the strips in each croissant; spoon 1 tablespoon sauce over chicken and top with 1/4 cup alfalfa sprouts.

Source:
“The National Broiler Council and the U.S. Poultry & Egg Association”
S(Internet Address):
“http://www.eatchicken.com”

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NOTES : To serve as hors d’oeuvres, use mini-croissants. Chicken strips are also delicious added to salad

Chicken Supreme

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories : Chicken Main course
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 whole boneless skinless chicken breasts
1/4 cup milk
6 tablespoons butter
1 cup fine dry bread crumbs
2 cups chicken stock
2 ounces brandy
1/4 teaspoon cardamom
4 tablespoons red burgundy
1/4 teaspoon chervil
1 teaspoon salt
1/4 teaspoon pepper
1 egg
Chopped roasted peanuts

Mix together bread crumbs, cardamom, chervil, salt and pepper. Beat egg with milk. Cut chicken breasts in half and dip each piece in milk mixture and then in bread crumbs.

In heavy frypan, place butter and melt over medium temperature. Add chicken and brown on both sides. Remove chicken to shallow baking dish. To frypan, add chicken stock and deglaze, scraping up bits from bottom of pan.

Turn off heat and add brandy and burgundy; stir. Pour over chicken in casserole and bake in 350 degree F.

Oven about 30 minutes or until chicken is fork tender. Sprinkle with roasted peanuts.

Source:
“The National Broiler Council and the U.S. Poultry & Egg Association”
S(Internet Address):
“http://www.eatchicken.com”

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Chicken Sweet Potato Bake

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories : Chicken Side Dish
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cut-up broiler-fryer chicken — skin removed
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon seasoned pepper
4 medium sweet potatoes — cooked, peeled, cut
2 teaspoons grated orange peel
3/4 cup apple juice

Mix together ginger, nutmeg and pepper; sprinkle on all sides of chicken. In shallow 2-quart baking dish, arrange chicken in single layer.

Place sweet potatoes around chicken. Sprinkle with orange peel and pour apple juice over all. Bake in 400 degree F.

Oven about 1 hour or until fork can be inserted in chicken with ease, basting with liquid in dish several times.

Source:
“The National Broiler Council and the U.S. Poultry & Egg Association”
S(Internet Address):
“http://www.eatchicken.com”

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Chicken Tacos

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories : Mexican Poultry
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup Green onion — chopped
1 tablespoon Shortening
2 cups Cooked chicken — shredded
8 ounces Green chili salsa
Salt — to taste
1 package Taco shells

Saute the onion in the shortening until transparent. Add the chicken, green chili salsa or taco sauce and salt to taste. Heat to boiling. Prepare shells according to package directions. Put two tablespoons of the chicken mixture and one tablespoon of grated cheese in each shell. Serve with option of lettuce, tomato, sour cream or guacamole and extra chili sauce as desired.

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Chicken Tarragon

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories : Chicken Main Course
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound chicken breast tenders
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 pound asparagus — cut into 1-inch piec
1 tablespoon olive oil
1/4 cup white wine
1 tablespoon dried tarragon leaves
3 cups cooked rice — cooked in chicken br

Season chicken with salt and pepper. Cook chicken and asparagus in olive oil in large skillet over medium-high heat 2 to 3 minutes.

Add white wine and tarragon; simmer 1 minute. Add rice; heat thoroughly.

Source:
“The Rice Council”
S(Internet Address):
“www.usarice.com”

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Chicken Tarragon Champignons

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories : Chicken Main course
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound (1 to 3) Delmarva chicken — cut into 8ths
4 tablespoons butter
1 onion sliced thin
1/2 pound fresh mushrooms — sliced
1 tablespoon tarragon
1 tablespoon Lowry’s seasoned salt
1/2 teaspoon fresh ground pepper
1 Dash paprika

Season pieces of chicken with Lowry’s salt, pepper and paprika. Melt butter in copper skillet. Brown chicken on both sides. Sprinkle tarragon over chicken.

Put in onions and mushrooms, cover and let simmer until tender–about 25 minutes. Serve right from handsome copper skillet or fry pan.

Source:
“The National Broiler Council and the U.S. Poultry & Egg Association”
S(Internet Address):
“http://www.eatchicken.com”

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Chicken Tetrazzini

Recipe By :
Serving Size : 0 Preparation Time : 0:00
Categories : Chicken Pasta
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups cooked chicken — shredded (meat from
1 medium onion — chopped
1 pound cremini mushrooms — trimmed and quartere
2 tablespoons sun-dried tomatoes — minced
2 cloves garlic — minced
2 tablespoons flour
1/2 cup no-salt chicken broth
1/2 cup white wine
1/2 cup heavy cream
3 tablespoons fresh basil — chopped
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 pound linguine or other pasta — cooked
1/2 cup grated Asiago cheese

Preheat oven to 375 degrees F. In large pot over medium heat, melt butter. Add onion and garlic, sauteing until translucent, about 4 minutes. Increase heat to high and stir in mushrooms.

Saute until mushrooms are tender and any liquid has evaporated, about 8 minutes. Lower heat to medium and stir in flour. Gradually stir in white wine and chicken broth. Bring to simmer and stir in heavy cream.

Reduce heat to low and let sauce simmer for 1 minute. Stir in basil and sun-dried tomatoes, season with salt and pepper.

Mix half the sauce with the linguine. Mix remaining sauce with chicken. Butter 2 1/2 quart casserole dish; place pasta in dish making a hole in the center.

Place chicken in hole; sprinkle casserole with cheese. Bake until brown on top and hot throughout, about 30 minutes. Serve hot.

Source:
“The National Broiler Council and the U.S. Poultry & Egg Association”
S(Internet Address):
“http://www.eatchicken.com”

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Chicken Thighs Marengo

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories : Low-cal Poultry
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Chicken thighs — skinned
1/2 teaspoon Salt
1/4 teaspoon Pepper
2 teaspoons Olive oil
1 cup Sliced fresh mushrooms
4 Green onions — sliced
1 clove Garlic — minced
1/2 cup Dry white wine (or chablis)
1/4 teaspoon Dried whole thyme
2 medium Tomatoes — cut in wedges
1 tablespoon Minced fresh parsley

Trim excess fat from chicken. Rinse chicken with cold water, pat dry. Place in a shallow container. Sprinkle with salt and pepper. Coat a large skillet with cooking spray; add olive oil. Place over med-hi heat until hot. Add chicken to skillet; cook 2-3 minutes on each side until lightly browned. Remove chicken from skillet, and drain on paper towels.
Wipe skillet dry with a paper towel. Recoat skillet with cooking spray; place over med-hi heat until hot. Add mushrooms and cook 2 minutes, stirring frequently. Remove mushrooms from skillet, and set aside. Recoat skillet with Pam. Place over med-hi heat until hot. Add green onions and garlic; saute 1 minute. Stir in wine and thyme. Add reserved chicken. Bring mixture to a boil. Cover; reduce heat, and simmer 25 minutes. Add reserved mushrooms and tomato wedges; simmer 2 minutes or until thoroughly heated. Sprinkle with parsley, and serve immediately.

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Chicken Tortellini with Salsa

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories : Chicken Pasta
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 boneless skinless chicken breast halves
1/2 teaspoon no-salt herb and spice seasoning
1 tablespoon oil
2 cups frozen cheese tortellini
1 medium zucchini — sliced
1 medium red pepper — sliced
1/2 cup salsa
1 medium onion — sliced

In large frypan, place oil and heat to medium temperature. Add chicken and cook 6 minutes or until light brown. Remove chicken from frypan and keep warm.

Spray frypan with cooking oil. Add zucchini, red pepper and onion. Sprinkle with seasoning. Do not stir. Cook about 4 minutes, or until vegetables are tender crisp.

Add frozen tortellini and place chicken on top. Spread salsa evenly over chicken. Cover and cook about 20 minutes or until fork can be inserted in chicken with ease.

Source:
“The National Broiler Council and the U.S. Poultry & Egg Association”
S(Internet Address):
“http://www.eatchicken.com”

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Turkey Taco Salad

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories : Salad
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Tablespoon vegetable oil
1 Small onion — chopped
1 Clove garlic — minced
1 Pound GROUND TURKEY
1 (8 ounce) ja taco sauce
2 Tablespoons jalapeno peppers — chopped and seeded
1 Teaspoon chili powder
1 Teaspoon ground cumin
Salt — as needed
Iceberg lettuce — as needed, shredded
Taco chips — as needed
Avocado slices — as needed
Tomato wedges — as needed
Kidney beans — as needed
Black olives — as needed

Heat oil in medium skillet. Add onion and garlic and cook 3 minutes.
Add turkey and cook, breaking up turkey with wooden spoon, for 5 minutes until no longer pink.
Add taco sauce, jalapeno pepper, chili powder, cumin, and salt to taste; cook until thickened and flavors are blended, about 10 minutes.
Spoon mixture on top of lettuce. Garnish with taco chips, avocado slices, tomato wedges, kidney beans, and black olives.

Source:
“National Turkey Federation”
S(Internet Address):
“http://www.turkeyfed.org”

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Chicken Waikiki

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories : Chicken Main course
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 whole chicken breasts halved — skinned and boned
1/2 cup finely chopped macadamia nuts
3 1/2 cups pineapple juice
2 tablespoons shredded coconut
1 cup uncooked rice
1 cup crushed pineapple
1/4 cup honey
1/2 cup commercial breadcrumbs
1/4 cup butter

In large saucepan, place pineapple juice and bring to a boil. Reduce heat and add rice, stirring. Cover and cook 20 minutes.

Turn off heat and add crushed pineapple. In shallow dish, mix together breadcrumbs, nuts and coconut; set aside. Brush both sides of chicken pieces with honey.

Roll chicken, 1 piece at time, in breadcrumb mixture, pressing mixture into chicken to coat thoroughly. In large frypan, place butter and melt over medium heat.

Add chicken and cook about 3 minutes on each side or until brown. Spray casserole dish with vegetable spray. Add rice mixture and arrange chicken on top.

Cover and bake at 350 degree F about 30 minutes or until fork can be inserted in chicken with ease.

Source:
“The National Broiler Council and the U.S. Poultry & Egg Association”
S(Internet Address):
“http://www.eatchicken.com”

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NOTES : If rice appears too moist, it will be absorbed later in the baking

Chicken Wings in Five Spice

Recipe By :
Serving Size : 24 Preparation Time : 0:00
Categories : Chicken Chinese
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 whole Chicken wings
1 cup Waterchestnut flour
4 cups Peanut oil for deep-frying
MARINADE
1/2 teaspoon Freshly grated ginger
1/8 cup Light soy sauce
1/8 cup Dry sherry or Chinese rice wine
1/2 teaspoon Five-spice powder

Cut each wing into 3 logical pieces. Save the tips for soup and use only the 2 meatier parts for this recipe.

Prepare the marinade and marinate the wing pieces for 1/2 hour. Drain and toss in the waterchestnut flour.

Deep-fry at 360 F until golden brown, about 5 minutes.

S(Internet Address):
“”

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Pineapple Chicken Satay

Recipe By :
Serving Size : 0 Preparation Time : 0:00
Categories : Chicken Main course
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 pounds boneless skinless chicken breasts — trimmed and cut into
1/2 fresh pineapple (about 50 pieces) — peeled and cut into
1 cup unsweetened coconut milk
2 tablespoons sesame oil
1/4 cup soy sauce
1 tablespoon fresh ginger — minced
1 tablespoon brown sugar
1 bunch scallions — cut into thin sticks
DIPPING SAUCE
2/3 cup creamy peanut butter
1/4 cup unsweetened coconut milk
1/2 cup pineapple juice
1/4 cup soy sauce
1 tablespoon brown sugar
1 tablespoon fresh ginger — chopped
2 cloves garlic — chopped
3 tablespoons scallions — minced
1/8 teaspoon hot pepper sauce

In medium bowl, whisk together all ingredients except chicken, pineapple and scallions. Stir in chicken pieces and marinate in refrigerator for at least 1 hour and up to 12 hours. Prepare grill to heat coals or preheat oven to 375 degrees F. Soak 4-inch wooden skewers in water for at least 10 minutes.

Stir pineapple into marinade. Thread skewers with alternating chicken and pineapple chunks, using 2 pieces of chicken and 2 pieces of pineapple per skewer. Grill for 5 minutes, turning once; or arrange on baking sheet and bake for 8 minutes, or until just cooked through.

To serve, arrange skewers on platter and garnish with scallion. Pass with dipping sauce. To make Dipping Sauce: In blender or food processor, blend all ingredients until smooth. Set aside at room temperature until needed. Serve with chicken satay.

DIPPING SAUCE:
In blender or food processor, blend all ingredients until smooth. Set aside at room temperature until needed. Serve with chicken satay.

Source:
“The National Broiler Council and the U.S. Poultry & Egg Association”
S(Internet Address):
“http://www.eatchicken.com/”

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Chicken Zucchini Stew

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories : Chicken Soup
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 broiler-fryer chicken, cooked, boned, skin — cut into pieces
1 (16 ounce) c tomatoes
1 cup chicken broth
1 green pepper — coarsely chopped
2 cloves garlic — split
4 small zucchini squash (about 2-1/4 cups) — cut in 1/4-inch slic
1/4 teaspoon pepper
1/4 teaspoon salt
1/4 teaspoon basil

Drain liquid from tomatoes and pour into large saucepan; chop tomatoes into quarters and reserve for later.

To liquid in saucepan, add chicken broth, green pepper and garlic. Place over high heat and bring to a boil. Reduce heat to medium and cook 10 minutes.

Add reserved chopped tomatoes, zucchini, pepper, salt and basil; simmer until zucchini is tender, about 10 minutes.

Reduce heat to low, add chicken and cook 5 minutes more. Serve in shallow bowls.

Source:
“The National Broiler Council and the U.S. Poultry & Egg Association”
S(Internet Address):
“http://www.eatchicken.com/”

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Chicken and Beef

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories : Beef Londontowne
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Chicken breasts
1/2 cup Sour cream
1/4 pound Chipped beef
3 tablespoons Bacon — chopped
1 can Cream of mushroom soup
Paprika

Skin, bone, & halve chicken breasts. Lay chipped beef on bottom of baking dish. Turn ends of breasts under and lay on top of beef. Mix mushroom soup and sour cream and spread over top. Dot with bacon and sprinkle with paprika. Cover with foil and bake in 275 degree oven for 2-1/2 hours.

Source:
“Mrs. Bernard Mahon”

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Chicken and Fresh Vegetable Provencale

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories : Poultry
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 small Cauliflower
2 medium Carrots — sliced thin
1 large Onion — sliced thin
2 tablespoons Chopped fresh parsley — divided
1 tablespoon Diced leaf basil — divided
1/4 teaspoon Pepper
1 Chicken cube bouillon
1/2 cup Boiling water
2 Chicken breasts — skinned, split
2 Ripe tomatoes — sliced
2 tablespoons Lemon juice

Break the cauliflower into small pieces. Combine vegetables in 3 quart baking dish. Sprinkle with 1 tablespoon parsley, 2 teaspoons basil, and the pepper. Combine the bouillon cube and water and pour over vegetables.
Make paste of 1 tablespoon parsley, 1 teaspoon basil and lemon juice. Place the chicken over the vegetables. Spread the paste on the chicken. Cover and bake at 350F for 1 1/2 hrs or until the chicken and vegetables are tender, basting occasionally.

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Chicken and Ham Soup

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories : Soups
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 chicken breast fillet — skinned and sliced t
2 medium courgettes
1 1/2 ounces mushrooms
1 1/2 ounces ham — chopped
2 onions — chopped
3/4 pint chicken stock — made with liquid con
2 teaspoons light soy sauce
1 teaspoon corn flour

Place chicken courgettes, mushrooms ham onions and stock in a pan. Bring to the boil. Reduce heat and simmer uncovered for 5 minutes. Blend soy sauce with the corn flour and add to the pan stirring constantly until the soup thickens. Serve immediately.

Source:
“The Searchable Online Archive of Recipes (SOAR)”

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Chicken and Noodles

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories : Soup
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups cooked chicken — diced
6 cups chicken broth
1 pound egg noodles — uncooked
1/2 red pepper — chopped
1/2 green pepper — chopped
1 medium onion — cut into rings
8 ounces fresh mushrooms — sliced
OR
4 ounces canned mushroom slices
Salt and pepper — to taste

Place chicken in a large pot with broth. Add peppers and onions; simmer 10 minutes.

Add noodles to broth and cook according to package directions. Add mushrooms five minutes before noodles are done. Serve hot.

Description:
“Serve this simmering soup on a cold January night with freshly baked
rolls or sliced sourdough bread.”
Source:
“Wheat Foods Council”
S(Internet Address):
“http://www.wheatfoods.org/”

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Chicken and Peach Delight

Recipe By :
Serving Size : 0 Preparation Time : 0:00
Categories : Baby Food
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup boneless cooked chicken — chopped
1/4 cup brown rice — cooked
1 Ripe peach
1 tablespoon Peach juice
1 tablespoon Milk
2 teaspoons Wheat germ

Mix all ingredients together and chop roughly in a food processor or blender.

S(Internet Address):
“”
Yield:
“10 portions”

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Chicken and Pear Skillet Supper

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories : Chicken Main Course
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 16 ounce can canned pears in juice or light syrup
12 ounces boneless, skinless chicken breast
2 tablespoons vegetable oil
3 cups mixed vegetables such as onions, red and g
2 cloves garlic — minced
1/4 cup dry white wine
2 tablespoons soy sauce
2 tablespoons cornstarch
1/2 teaspoon dried crushed thyme

Drain pears; reserve 1/2 cup liquid. Cut chicken into 2-inch strips. Heat oil in 10-inch skillet or wok; quickly brown chicken over high heat.

Remove chicken from skillet and set aside. Saute4 vegetables and garlic until crisp-tender, being careful not to burn garlic.

Return chicken to the pan. Combine reserved liquid, wine, soy sauce, cornstarch and thyme; mix well. Pour mixture into skillet and stir-fry until sauce thickens.

Add pears and gently stir-fry 1-2 minutes until pears are thoroughly heated. Serve over cooked white rice.

Source:
“Pacific Northwest Canned Pears”
S(Internet Address):
“http://www.pnw-cannedpears.com/”

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NOTES : Carrots should be cooked slightly. In small saucepan, add to 1/4 cup boiling water. Simmer about 2 minutes until carrots are crisp-tender.

Chicken and Polenta

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories : Chicken Main course
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Chicken thighs — boneless and skinles
2 tablespoons Olive oil
2 1/2 cups Tomato sauce
1 14 ounce bag Sliced sweet peppers — frozen
1/2 cup Black olives — pitted and chopped
1/2 cup Water
1 1 pound tube Prepared polenta

In a large deep skillet over high heat, warm olive oil. Add the chicken thighs and saute for 5 minutes; turn and saute 5 more minutes until very brown.

Stir into same skillet the tomato sauce, 1/2 of the bag of peppers, olives and water. Bring to a simmer; reduce heat to low. Cover and cook 15 – 18 minutes, until fork can be inserted in chicken with ease.

While the chicken is cooking, slice the polenta into 1/2 inch thick rounds. Warm a large, non-stick skillet or griddle over medium heat. Place the polenta slices on the skillet or griddle; cook 7 minutes on each side. Place the polenta slices on serving dish. Top with chicken; spoon sauce on top.

Source:
“The National Broiler Council and the U.S. Poultry & Egg Association”
S(Internet Address):
“http://www.eatchicken.com/”

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Chicken and Potatoes Au Gratin

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories : Chicken Side Dish
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 broiler-fryer chicken — cooked, skinned, bon
1/2 cup chicken broth
1 clove garlic — halved
4 Yukon gold potatoes — sliced thin
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup nonfat dairy sour cream
3/4 cup skim milk — divided
1 small onion — minced
3 tablespoons chopped pimento
1 teaspoon prepared mustard
2 tablespoons fresh lemon juice
2 tablespoons grated Romano cheese
2 tablespoons light butter-flavored margarine — melted
1 cup whole wheat bread crumbs

Mix broth with cooked chicken. Spray 2-quart shallow baking dish with vegetable cooking spray. Rub dish with garlic halves; then mince garlic and place in small bowl.

Add to garlic, sour cream, 1/4 cup of the milk, onion, pimento and mustard; stir to mix well. Sprinkle potatoes with salt and pepper.

In prepared baking dish, place 1/3 of the potatoes; top with half of the chicken and half of the sour cream mixture. Repeat layers and then top with remaining 1/3 of the potatoes.

Pour remaining 1/2 cup of milk all over; sprinkle with lemon juice and Romano cheese. Mix together margarine and bread crumbs; spread all over. Bake in 375 degree F oven about 1 hour or until potatoes are tender.

Source:
“The National Broiler Council and the U.S. Poultry & Egg Association”
S(Internet Address):
“http://www.eatchicken.com”

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Chicken and Rice Casserole

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories : Chicken Main course
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 chicken breast halves — boned
1/2 cup butter — divided
1 pound mushrooms
1 cup water
1 cup mushroom soup
1 medium onion — chopped
1 cup sour cream
1 small can pimento
1/2 cup chopped celery
1 can sliced water chestnuts
1/2 teaspoon salt
1 16 ounce pac Wild and Long Grain Rice
1 package slivered almonds

In large saucepan, place chicken, water, onion, celery and salt. Bring to a boil, cover and simmer on low heat 1 hour.

Remove skin and cut chicken into bite-size pieces. Strain liquid and use to cook rice according to package directions. In large frypan, place 1/4 cup of the butter over medium heat.

Add mushrooms and saute. Stir in soup and sour cream. Add rice, chicken, pimento and water chestnuts. Place in casserole; sprinkle with almonds and remaining butter.

Bake in 350 degree F oven 1 hour.

Source:
“The National Broiler Council and the U.S. Poultry & Egg Association”
S(Internet Address):
“http://www.eatchicken.com/”

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Chicken and Rice Enchiladas

Recipe By :
Serving Size : 12 Preparation Time : 0:00
Categories : Main Course
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups cooked rice
1 (15-ounce) c black beans — drained and rinsed
1 (11-ounce) c corn — drained
1 (8-ounce) pa cream cheese — room temperature
4 ounces mild goat cheese — room temperature
1 medium tomato — chopped
1/2 cup finely chopped onion
1 jalapeno pepper — seeded and minced
Vegetable oil for pan frying
24 corn tortillas
Vegetable cooking spray
2 (10-ounce) c mild green enchilada sauce
3 cups (12 ounces) shredded Monterey Jack cheese
2/3 cup prepared salsa

Combine rice, beans, corn, cream cheese, goat cheese, tomato, onion and jalapeno in large bowl. Heat small amount of oil in shallow large skillet over high heat. Heat tortillas, one at a time, 3 to 5 seconds. Drain on paper towels. (Tortillas should be soft and pliable).

Place 1/2 cup rice filling across center of each tortilla. Roll up; place seam-side down into two 11×7-inch baking dishes coated with cooking spray. Pour sauce over enchiladas. Top with cheese and salsa. Bake at 400 degrees 15 to 20 minutes or until cheese is melted.

Source:
“The Rice Council”
S(Internet Address):
“www.usarice.com”

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Chicken and Rice Primavera

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories : Chicken Main Course
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon olive oil
3/4 pound boneless skinless chicken breasts — cut into 1/2-inch th
2 garlic cloves — minced
2 cups broccoli florets — cut into bite-size p
2 medium carrots — thinly sliced
1 medium onion — chopped or sliced
1 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes
1/4 teaspoon salts
3 cups cooked rice
1 (14 1/2 ounc Italian-style diced tomatoes
1/4 cup Parmesan cheese

Heat oil in 12-inch skillet over medium-high heat until hot. Add chicken and garlic; cook, stirring 5 to 7 minutes or until chicken is beginning to brown. Add broccoli, carrots, onion, Italian seasoning, red pepper flakes and salt.

Cook, stirring 3 to 4 minutes or until vegetables are tender. Add rice and tomatoes. Stir until blended and thoroughly heated. Remove from heat; stir in Parmesan cheese.

Source:
“The Rice Council”
S(Internet Address):
“www.usarice.com”

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Chicken and Rice Salad with Honey Mustard Dressing

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories : Chicken Salad
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon olive oil
1 pound boneless skinned chicken breasts — cut into chunks
3 cups hot cooked rice — cooked in chicken br
1/2 cup sliced red onion
1 medium green or red pepper — chopped
1 (14 ounce) c artichoke hearts — drained and quartere
1/4 teaspoon salt
HONEY MUSTARD DRESSING
2 tablespoons olive oil
3 tablespoons cider vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Heat oil in large skillet over medium-high heat. Cook chicken in hot oil until lightly browned, about 5 minutes. Combine chicken, rice, onion, pepper, artichoke hearts, salt and pepper in large bowl. Toss with Honey Mustard Dressing.

HONEY MUSTARD DRESSING:
Combine olive oil, vinegar, honey, mustard, salt and pepper in small saucepan; heat just to boiling. Serve warm.

Source:
“The Rice Council”
S(Internet Address):
“www.usarice.com”

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Chicken and Rice Soup

Recipe By : Rival’s Crock-Pot Slow Cooker Cuisine; 1995
Serving Size : 4 Preparation Time : 0:00
Categories : Soups
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup sliced celery
1 pound boneless skinless chicken breasts — cooked and diced
3 can chicken broth — (14.5 oz)
1/2 cup water
2 cups frozen mixed vegetables
3/4 cup converted white rice — uncooked
1 tablespoon parsley — flakes
2 teaspoons lemon and herb seasoning

Combine all ingredients in Crock-Pot. Cover and cook on Low 6 to 8 hours
or on High 3 to 4 hours. Serve.
If cooking on High: Place celery in a dish in microwave with a tablespoon of water and cover. Microwave until celery is slightly soft, then add to Crock-Pot and cook on High. If soup is a little too thick: add more water for a thinner soup. Allow to cook 15 minutes.

Source:
“The Searchable Online Archive of Recipes (SOAR)”

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Chicken and Sausage in Tomato Sauce

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories : Garlic Poultry
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup Olive Oil
4 large Clove Garlic — coarsely chop
2 1/2 pounds Sweet Italian Sausage Links
1 1/2 pounds Hot Italian Sausage Links
4 Chicken Legs
4 Chicken Thighs
2 28 ounce can Tomatoes
1 6 ounce can Tomato Paste
Salt And Pepper To Taste
1/2 tablespoon Dried Basil
1/2 cup Dry Red Wine
Chopped Fresh Parsley

Heat oil in a large heavy skillet. Add the garlic and saute until light golden. Remove the garlic and reserve. Prick the sausages in several places and then sear them in the hot oil. Remove and set aside, covered. Brown chicken well on all sides in the same skillet. Remove and set aside, covered.
Pour 1 tablespoon of the drippings into a large Dutch oven or casserole. Discard remaining drippings or save them for another use. (Do not wash skillet; you will need it later.) Crush the tomatoes with your hands and add them, with their juice, to the drippings. Add the tomato paste, salt, freshly ground pepper, basil and reserved garlic. Simmer, uncovered, for 15 minutes. Add the sausage and simmer, covered, for 20 minutes. Add the chicken, cover, and simmer for 20 minutes more.
Meanwhile, deglaze the skillet with the wine. Stir wine into the sauce and simmer for a final 10 minutes. Sprinkle with parsley. Serve with pasta and freshly grated Parmesan Cheese.

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Chicken and Spinach Medley

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories : Chicken Main course
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 boneless, skinless chicken breast halves
1 (4 ounce) ca mushroom slices
1 tablespoon canola oil
2 bunches fresh spinach (about 1 1/2 pounds)
1 clove garlic — minced
1/2 cup low sodium chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup green pepper slivers
3 tablespoons grated Romano cheese
1 medium onion — cut into thin rings
1 cup fresh bread croutons

In nonstick frypan, place oil and heat to medium temperature.

Add garlic, stirring to spread evenly in frypan. Arrange chicken in single layer over garlic and cook about 5 minutes; turn and cook 5 minutes more.

In large frypan, pour chicken broth and heat on high temperature.

Add green pepper, onion and mushrooms; cook 3 minutes.

Add spinach and cook, stirring with other vegetables, about 2 minutes more. Turn off heat under vegetables.

Remove chicken from small frypan and cut into strips. Add chicken strips to vegetables in large frypan; stir to mix well. Sprinkle with salt and pepper. Remove to serving dish and top with cheese and croutons.

Source:
“The National Broiler Council and the U.S. Poultry & Egg Association”
S(Internet Address):
“http://www.eatchicken.com/”

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Chicken and Sweet Potatoes

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories : Low-cal Oriental
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Mashed, cooked sweet potatoes
2 tablespoons Brown sugar
1/2 teaspoon Ground cinnamon
1/8 teaspoon Ground nutmeg
1/3 cup Skimmed evaporated milk
1/4 cup Chicken broth
1/4 cup Minced onion
1 8 ounce can Waterchestnuts — drained and sliced
1 10 ounce can Cream of chicken soup
3 tablespoons Water
3 cups Cubed chicken

Preheat oven to 350F.
In a medium size bowl, combine sweet potatoes, brown sugar, cinnamon, nutmeg and milk. Spread around the inside edge of a round 10-inch casserole, forming a ring.
In a medium size non-stick skillet, heat broth over low heat. Add onion and water chestnuts; cook until tender. Add soup or sauce, chicken and 3 tablespoons water; cook over medium heat until hot, stirring occasionally. Spoon chicken mixture into center of sweet potato ring in casserole. Bake uncovered, 30 minutes or until bubbling.

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Chicken and Vegetable Casserole

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories : Casseroles Low-cal
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Chicken breasts — halved
1 cup Pearl onions
4 Carrots — quartered
2 Potatoes — peeled and quartered
2 Celery stalks — in large pieces
1/4 cup Chicken broth
1 10 ounce can Cream of mushroom soup
1/2 cup Skim milk
1/4 teaspoon Dried leaf thyme
1/8 teaspoon Ground sage
1 Bay leaf

Preheat oven to 350F.
Rinse chicken and pat dry. Heat a medium size non-stick skillet over low heat; spray lightly with vegetable spray. Add chicken and cook quickly until browned on both sides. Remove chicken to a medium size shallow casserole. Add vegetables to casserole. In a small bowl combine broth, soup, milk, thyme, sage and bay leaf; pour over chicken and vegetables. Bake, covered 1 hour or until vegetables and chicken are tender.

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Chicken and Vegetable Soup

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories : Soups
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 boiling chickens — 4 pounds each cut in
10 cups cold water
4 medium carrots — thinly sliced
2 medium yellow onions — peeled and finely di
1 small head celery — thinly sliced
2 large leeks — tops and bottoms, se
1/2 tablespoon whole black peppercorns
6 bay leaves
4 sprigs fresh thyme — -=OR=-
1 1/2 teaspoon fresh thyme leaves — -=OR=-
1/2 teaspoon dried thyme
1 tablespoon salt
1 tablespoon unsalted butter

Combine chickens and water in a 5-quart stockpot. Cover, bring to a boil over high heat. Reduce heat to low and skim off the scum that accumulates on the surface. Remove chicken breast quarters and set aside. Add 2 cups carrots, 1 cup onions, 2 cups celery, green leek tops, peppercorns, bay leaves, thyme and salt.

Cover and simmer for 45 minutes. Remove cover, replace the chicken breasts and continue to cook for another 25 minutes. Meanwhile, slice the white parts of leeks into 1/4-inch rounds and wash well to remove any sand. You should have about 1 cup. Melt the butter in a medium saucepan over medium heat and add the leeks and the remaining carrots, onions and celery.

Cover and cook gently until vegetables are soft, about 5 minutes. Remove the chicken from the liquid and place on a platter. Strain the liquid through a fine strainer into a large plastic container and discard the herbs, spices and the cooked soup vegetables. Skim and discard any fat from the surface of the broth. the garnished bowls at the table.

Remove and discard chicken skin. Remove the meat from the bones, dice it and set aside. Place bones in an airtight freezer container and save for making stock. Immediately prior to serving, transfer broth to a pot and heat, covered, over high heat. Heat chicken and vegetables, covered, in 350F oven until hot.

Decorate each soup bowl with some heated diced vegetables and chicken. Pour the hot broth into a pitcher or soup tureen and pour the soup into

Source:
“The Searchable Online Archive of Recipes (SOAR)”

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Chicken and Vegetables on Toast Points

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories : Chicken
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pounds broiler-fryer boneless, skinless chicken b — cut into 1-inch piec
1 tablespoon butter-flavored margarine
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups dairy sour cream
1 teaspoon soy sauce
1 teaspoon paprika
2 tablespoons white wine
1 5 ounce pack frozen peas, pearl onions, mushrooms — cooked according to
4 tablespoons freshly-grated Parmesan cheese
6 slices bread — cut into 4 triangles

In 10-inch nonstick frypan, place margarine and melt over medium temperature, about 2 minutes.

Add chicken in one layer; cook about 4 minutes. Turn all pieces and cook until light brown, about 4 minutes more. Sprinkle with salt and pepper.

Stir in sour cream, soy sauce and paprika; reduce temperature to low and cook until hot through, about 4 minutes. Stir in white wine and cook 1 minute more.

Add hot cooked peas, pearl onions and mushrooms and pour all into greased 1-1/2 quart shallow baking dish.

Sprinkle with Parmesan cheese and broil in oven until light brown, about 4 minutes. Serve on toast points.

Source:
“The National Broiler Council and the U.S. Poultry & Egg Association”
S(Internet Address):
“http://www.eatchicken.com/”

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Chicken in Cream

Recipe By :
Serving Size : 2 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds bone-in chicken pieces (thighs, legs, brea
1 (10 1/2-ounc condensed cream of chicken soup
1/2 cup apple cider
1 tablespoon plus 2 teaspoon Worcestershire sauce
3/4 teaspoon salt
1/3 cup onion — chopped
1 clove garlic — minced
1 (3-ounce) ca sliced mushrooms — drained
Paprika

Heat oven to 350 degrees.

Place chicken in ungreased baking pan, 9 x 9 x 2 inches. Mix all ingredients except paprika; pour on chicken.

Bake uncovered 1 hour, spooning off excess fat and basting once with sauce in pan. Sprinkle with paprika and bake until tender, about 30 minutes.

S(Internet Address):
“For more great ideas visit my Web site at: www.bettycrocker.com”
Copyright:
“) General Mills, Inc. 1998”

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Chicken in Lemon Grass and Chili (Ga Xao Xa Ot)

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories : Chili Poultry
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds Chicken
4 cloves Garlic
1 large Onion
3 tablespoons Vegetable oil
1 Pinch Salt
2 tablespoons Minced lemon grass
1 teaspoon Ground chilies
4 tablespoons Fish sauce (nuoc mam)
1 tablespoon Granulated sugar
1 tablespoon Caramel sauce
1 cup Water

Rinse chicken and dry well. Cut into small pieces. Peel garlic and slice finely. Cut onion into halves lengthwise and then cut lengthwise into 1/2 inch strips. Heat oil in large frying pan over medium heat. Add a pinch of salt, garlic and onion. Fry over medium heat until onion becomes translucent. Add lemon grass and chili. Fry 1 to 2 minutes until fragrant. Add chicken and cook until lightly browned. Add fish sauce, sugar and caramel sauce. Mix well. Add 1 cup water and cook 45 minutes or until chicken is tender. Stir occasionally and add more water if necessary.

CARAMEL SAUCE: Mix 1/2 cup sugar with 4 tablespoons of water in heavy saucepan. Bring to a boil over medium heat and let boil until mixture changes colour. Turn heat down to low and heat until brown. Add 1/2 cup water to mixture. Stir until sugar is dissolved. Remove from heat and store in a jar in the refrigerator.

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Chicken in Papaya Sauce

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories : Chicken Main course
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 chicken breast halves — skinned
2 tablespoons Dijon mustard
2 papayas
1/4 cup fresh lemon juice
1/2 cup orange juice
1/2 teaspoon salt

Peel and remove seeds of papayas; reserve 1 teaspoon of the papaya seeds. Slice one papaya lengthwise in 1/2-inch slices; reserve.

Chop remaining papaya and place in blender; add orange juice, mustard and reserved papaya seeds. Blend until seeds are finely chopped, about 1 minute.

Place nonstick frypan on medium high temperature and spray with vegetable cooking spray. Add chicken and cook, turning, about 10 minutes or until brown.

Pour lemon juice over chicken and sprinkle with salt. Spoon blended papaya over chicken, reduce heat to low, cover and cook about 25 minutes, turning and spooning with sauce after 15 minutes.

Add reserved papaya slices and cook 5 minutes more, covered. Turn off heat and let sit 5 minutes.

Source:
“The National Broiler Council and the U.S. Poultry & Egg Association”
S(Internet Address):
“http://www.eatchicken.com/”

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Chicken in Silky Almond Sauce

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories : Ethnic Poultry
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 Pieces skinned chicken
2 tablespoons Vegetable oil
1/2 cup Vegetable oil
5 medium Onions — thin sliced
6 tablespoons Blanched, slivered or ground almonds
3 tablespoons Ground coriander
2 tablespoons Chopped fresh ginger
2 teaspoons Ground cardamom
2 teaspoons Ground red pepper
1 teaspoon Ground cumin
1/2 teaspoon Ground fennel
2 cups Plain yogurt
1 cup Water
Fresh cilantro (garnish)

Pat chicken dry. Heat smaller amount of oil in heavy large skillet or Dutch oven over medium high heat. Add chicken in batches and cook on all sides just until no longer pink (do not brown). Remove using slotted spoon and set aside.
Heat remaining oil in skillet. Add sliced onion and fry until wilted and pale brown, stirring constantly to color evenly, about 12 minutes. Stir in almonds, coriander, ginger, cardamom, ground red pepper, cumin and fennel and cook 3 to 5 more minutes. Remove mixture from heat. Transfer half of mixture to processor or blender. Puree with 1/2 of the yogurt and 1/2 of the water. Repeat with the rest of the mixture, yogurt and water.
Pour sauce back into skillet. Add chicken to skillet. Place over medium high head and bring to a boil. Reduce heat, cover and simmer until chicken is tender and sauce is thickened, about 45 minutes. Remove from head. Let stand at room temperature for 30 minutes (dish is best refrigerated and reheated). Rewarm over low heat. Transfer to serving dish, garnish and serve immediately.

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Chicken in Tomato Marsala Sauce

Recipe By :
Serving Size : 2 Preparation Time : 0:00
Categories : Chicken Main course
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 large boneless, skinless broiler-fryer chicken b
1/2 teaspoon oregano
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon fresh ground pepper
Vegetable cooking spray
4 ounces fresh mushrooms — sliced
1 (8 ounce) ca tomato sauce
1/4 cup Marsala wine

In small bowl, mix together oregano, garlic powder, onion powder and pepper; sprinkle generously over all sides of chicken using all of mixture.

Heat nonstick frypan over medium temperature about 1 minute; then spray with vegetable cooking spray.

Add chicken and cook about 5 minutes more. Push chicken to side and add tomato sauce and wine, stirring with mushrooms to mix well.

Arrange chicken in sauce and simmer about 12 minutes or until fork can be inserted in chicken with ease. Serve with linguine.

Source:
“The National Broiler Council and the U.S. Poultry & Egg Association”
S(Internet Address):
“http://www.eatchicken.com/”

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Chicken in a Pot

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories : Londontowne Poultry
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 2 1/2 pound Frying chickens — quartered
1/2 cup Olive oil
1 large Onion — minced
1 Clove garlic — minced
1 teaspoon Salt
3/4 teaspoon Pepper
1 medium Tomato — chopped
1/2 cup Dry white wine

In Dutch oven or heavy kettle, brown chickens in olive oil until golden brown. Add onion, garlic, salt and pepper. Cover and simmer for 30 minutes.
Add tomato (may substitute 1/2 cup drained canned tomatoes), and wine and simmer for 30 minutes longer or until chicken is tender.

Source:
“Mrs. William C. Edmonston”

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Chicken in a Pot

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories : Chicken Main course
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 chicken quarters — skinned
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
3 tablespoons olive oil
2 medium portobello mushrooms
10 purple pearl onions — peeled
4 cloves garlic — minced
4 cups chicken stock
1 bunch fresh thyme — tied together
1 butternut squash — peeled, seeded and d
1 ear corn
20 leaves cilantro — chopped

Sprinkle chicken with salt and pepper. In Dutch oven or large saucepan, place oil and heat over medium heat. Add chicken and cook about 10 minutes, turning to brown on all sides.

Prepare mushrooms by removing and discarding the dark underside; dice top of mushrooms into bite-size cubes.

Add mushrooms, onions and garlic to chicken in saucepan; saute about 2 minutes. Add chicken stock, thyme and squash, reduce heat to low and simmer about 20 minutes, or until fork can be inserted in chicken with ease.

Skim any fat from liquid; remove and discard thyme. Scrape kernels from ear of corn and add to saucepan; simmer 1 minute. Add cilantro.

Source:
“The National Broiler Council and the U.S. Poultry & Egg Association”
S(Internet Address):
“http://www.eatchicken.com”

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Chicken in the Limelight

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories : Chicken Main course
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 medium lime
13 pounds broiler-fryer — cut up
1/3 cup all-purpose flour
1 1/2 teaspoon salt
1/2 teaspoon paprika
2 tablespoons salad oil
2 tablespoons brown sugar
1/2 teaspoon dried mint leaves
1/2 cup dry white wine sauce
Lime wedges and mint sprigs for garnish

About 1 hour before serving: Grate peel and squeeze juice from lime. Place chicken pieces in bowl; toss with lime juice. On sheet of waxed paper, combine flour, salt and paprika; use to coat chicken pieces.

Preheat oven to 375 degrees F. In 12-inch skillet over medium-high heat, in hot salad oil, cook chicken pieces until browned on all sides.

Arrange chicken pieces in 13″ by 9″ baking pan. Combine grated lime peel, brown sugar and dried mint; sprinkle over chicken pieces.

Pour white wine over chicken and bake, uncovered, 40 to 45 minutes until chicken is fork tender, basting with pan juices frequently while baking.

To serve, arrange chicken pieces on platter. Skim fat from drippings in pan; pour pan juices over chicken. Garnish with lime wedges and mint sprigs.

Source:
“The National Broiler Council and the U.S. Poultry & Egg Association”
S(Internet Address):
“http://www.eatchicken.com”

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Chicken or Turkey Casserole

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories : Casseroles Londontowne
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Cubed chicken OR turkey
2 cups Pepperidge Farm Seasoned Stuffing
1 package String beans — french cut
2 1/2 tablespoons Blanched slivered almonds
1 can Cream of mushroom soup
1/2 cup Milk
2 tablespoons Butter — melted
1 1/2 cups Gravy

Use as much sliced or cubed chicken or turkey as desired. Partially cook frozen green beans. Arrange 2/3 cup Pepperidge Farm Seasoned Stuffing, green beans, and almonds in layers in greased, shallow casserole. Pour over all milk. Moisten 1-1/3 cup stuffing with 1/4 cup hot water and 2 tablespoons melted butter. Spread over casserole. Bake in hot (400 degree) oven for 30 minutes or until hot and bubbly.

Source:
“Mrs. Bernard Mahon”

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Chicken with Almonds

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories : Chicken Main course
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Delmarva chicken —
3 tablespoons butter
1 clove garlic — chopped
2 tablespoons chopped onion
1 tablespoon tomato paste
2 tablespoons flour
1 1/2 cups chicken stock
2 tablespoons sherry
2 tablespoons shredded almonds
Salt and pepper — to taste
1/2 teaspoon dry tarragon
3/4 cup sour cream
1 tablespoon grated cheese
1 tomato — skinned, optional

Brown chicken in hot butter; remove chicken.

Add garlic and onion to butter; cook 2 to 3 minutes. Remove from heat and stir in tomato paste and flour until smooth.

Add chicken stock a little at a time, stirring until smooth. Then blend in sherry, and stir over low heat until mixture comes to a boil.

Add the browned chicken, almonds, salt, pepper and tarragon. Cover and cook slowly for 45 to 50 minutes.

Remove from heat and arrange chicken in a shallow casserole. Stir sour cream into liquid in which the chicken was cooked.

Pour sauce over chicken. Sprinkle with cheese. Garnish with skinned tomato and brown under broiler.

Source:
“The National Broiler Council and the U.S. Poultry & Egg Association”
S(Internet Address):
“http://www.eatchicken.com/”

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Chicken with Brie, Apricot Preserves & Almonds

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories : Appetizer Chicken
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 boneless skinless chicken breast halves
2 tablespoons olive oil
8 ounces brie cheese — quartered
8 tablespoons apricot preserves
1/2 cup sliced almonds
Parsley sprigs

Place chicken between 2 pieces plastic wrap and gently pound to 1/4-inch thickness. In large frypan, place olive oil over medium heat.

Add chicken and cook about 3 minutes on each side or until brown and fork can be inserted with ease. Arrange chicken in single layer in baking dish. Top each piece with a quarter of brie cheese and 2 tablespoons apricot preserves.

Sprinkle with almonds and place in 400 degree F oven until cheese is bubbly, about 7 minutes. Garnish with parsley sprigs.

Source:
“The National Broiler Council and the U.S. Poultry & Egg Association”
S(breast halves):
“http://www.eatchicken.com”

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Chicken with Crabmeat Stuffing

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories : Chicken Main course
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 2 1/2 pound chickens — split in halves
2 tablespoons soft butter
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup melted butter
1/4 cup sherry
1/4 cup catsup
1/2 cup canned sliced mushrooms
1/2 teaspoon garlic salt
STUFFING
4 slices white bread — cubed
1/2 cup light cream or milk
1 1/2 cups cooked crabmeat (firmly packed)
1/4 cup melted butter
1/4 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon prepared mustard
1/2 teaspoon poultry seasoning
1/2 teaspoon dried thyme

Add cream to bread cubes and toss until all the cream is absorbed. Then add the crabmeat.

Add melted butter into the remaining ingredients and add to the bread and crabmeat mixture. Toss lightly.

Preheat oven to 350 degree F. Rub chickens with soft butter, salt, and pepper and sprinkle with paprika.

Place chicken halves skin side up in baking pan. Bake 35 minutes.

Combine melted butter, sherry, catsup, mushrooms, and garlic salt.

Spoon 1 or 2 tablespoons of butter mixture on each chicken halve. Cook 10 minutes longer.

Turn chicken over, fill breast cavities with crabmeat stuffing. Spoon 1 tablespoon of above butter mixture over stuffing. Bake 30 to 35 minutes longer or until fork tender, garnish as desired.

Source:
“The National Broiler Council and the U.S. Poultry & Egg Association”
S(Internet Address):
“http://www.eatchicken.com/”

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Chicken with Garlic, Rosemary & White Bean Stew

Recipe By :
Serving Size : 0 Preparation Time : 0:00
Categories : Chicken Main course
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds mixed bone-in, skinless chicken parts
2 teaspoons extra-virgin olive oil
10 ounces pearl onions — peeled and halved (o
3 carrots — diced
5 cloves garlic — chopped
4 ounces Canadian bacon — diced
2 tablespoons balsamic vinegar
1 cup dry white wine
4 cups cooked cannelloni or Great Northern beans
OR
2 19 ounce can cooked cannelloni or Great Northern beans — drained and rinsed
2 teaspoons chopped fresh rosemary (or dried if you mu
2 cups chicken broth
OR
1 14.5 ounce c Plus 2 tablespoons water
Salt and freshly ground black pepper — to taste

In a large, nonstick soup pot over high heat, warm the olive oil.

Add chicken and brown on all sides. Add pearl onions, carrots, garlic and Canadian bacon; saute until onions are lightly browned.

Stir in balsamic vinegar and white wine; bring to a boil and then simmer over medium-low heat until the liquid is reduced by about one third.

Stir in beans, rosemary and chicken broth. Bring back to a simmer, reduce heat to low, cover and let cook for 20 minutes.

Ladle into large bowls and serve with rustic bread and salad.

Source:
“The National Broiler Council and the U.S. Poultry & Egg Association”
S(Internet Address):
“http://www.eatchicken.com/”

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Chicken with Italian Oven Salsa

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories : Chicken Main course
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 chicken leg-thigh combinations — skinned
1 tablespoon olive oil
1 6 ounce box garlic and onion croutons — finely crushed
1 8 ounce bott zesty Italian dressing
SALSA
2 medium Roma tomatoes — chopped
1 small zucchini — chopped
1 cup sliced mushrooms
1 cup chopped onion
5 1/2 teaspoons oregano leaves
1 teaspoon basil leaves
1 teaspoon garlic powder
1/2 cup freshly grated
Parmesan cheese
Tomato wedges

In large zip-lock bag, place chicken and pour dressing over chicken. Seal bag and marinate in refrigerator 15 minutes. Remove chicken from marinade; drain.

In shallow dish, place crushed croutons; add chicken one piece at a time, dredging to coat. In large rectangular glass baking dish coated with olive oil, place chicken and bake at 400 degree F for 25 minutes.

Prepare Salsa. Remove chicken from oven and spoon Salsa around chicken. Return to oven and bake about 15 minutes longer or until vegetables are tender crisp and fork can be inserted in chicken with ease. Place chicken on serving platter and spoon Salsa on and around chicken. Sprinkle with cheese and garnish with tomato wedges.

SALSA:
In medium bowl, mix together ingredients.

Source:
“The National Broiler Council and the U.S. Poultry & Egg Association”
S(Internet Address):
“http://www.eatchicken.com/”

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Chicken with Lemon Sauce (Cantonese)

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories : Chicken Chinese
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 pound Skinless boneless chicken breast
MARINADE
1/2 teaspoon Salt
2 teaspoons Rice wine or dry sherry
1 teaspoon Soy sauce
1 Egg yolk
1/8 teaspoon Pepper
LEMON SAUCE
1/4 cup Sugar
1/4 cup Chicken broth
2 tablespoons Water
1/2 teaspoon Salt
2 teaspoons Cornstarch
1 teaspoon Sesame oil or vegetable oil
1 lemon juice (about 1)
FOR FRYING
6 tablespoons Cornstarch
2 tablespoons All-purpose flour
8 cups Oil — for deep-frying
1 tablespoon Vegetable oil
1 Sliced lemon — if desired

Cut chicken breasts into very thin 2″ by 1-1/2″ slices. Combine marinade ingredients in a medium bowl. Add chicken; mix well. Let stand 15 minutes.

Combine ingredients for lemon sauce in a small bowl; mix well and set aside. Mix flour and cornstarch in a medium bowl. Dip chicken in flour mixture to coat.

Heat 8 cups oil in a wok over medium-high heat to 350 degrees F (175 degrees C). Reduce heat to low. Carefully lower flour-coated chicken into hot oil with a slotted metal spoon. Deep fry 30 seconds to a minute, until chicken is light golden.

Remove chicken with a slotted spoon, drain well over wok. Arrange on a platter. Remove oil from wok except 1 teaspoon. Heat oil remaining in wok over medium heat.

Stir Lemon Sauce into hot oil. Bring to a boil. When sauce thickens slightly, add 1 tablespoon vegetable to make sauce glossy. Stir sauce and pour over chicken. Garnish with lemon slices and serve immediately.

S(Internet Address):
“”

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Chicken with Lime Butter

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories : Chicken Main course
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 broiler-fryer chicken breast halves — boned, skinned
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup cooking oil
1 lime — juiced
8 tablespoons butter
1/2 teaspoon chives — minced
1/2 teaspoon dill weed

Sprinkle chicken on both sides with salt and pepper. In large frypan, place oil and heat to medium temperature.

Add chicken and saute about 4 minutes, or until lightly brown. Turn chicken, cover and reduce heat to low.

Cook 10 minutes, or until fork can be inserted in chicken with ease.

Remove chicken and keep warm; drain off oil and discard. In same frypan, add butter, stirring, until butter becomes opaque and forms a thickened sauce

Stir in chives and dill weed. Spoon sauce over chicken.

Source:
“The National Broiler Council and the U.S. Poultry & Egg Association”
S(Internet Address):
“http://www.eatchicken.com”

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Chicken with Mushroom Marsala Sauce

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories : Chicken Main Course
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 (6 ounce) boneless skinless chicken
breast halves
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup flour
4 tablespoons olive oil — divided
1 pound (about 6 cups) small fresh white and/or cr — sliced
1/2 cup chopped onion
1 cup Marsala or other red wine
1 cup chicken broth

Season chicken breasts with salt and pepper. Lightly coat both sides of chicken with flour. In a large skillet, heat 2 tablespoons of the olive oil over medium-high heat.

Add chicken; cook until golden, about 2 minutes on each side. Transfer to a plate. Reduce heat to medium. Add remaining 2 tablespoons oil to skillet; add mushrooms and onion; cook and stir until tender, about 7 minutes.

Stir in Marsala and chicken broth. Return chicken breasts to the pan; simmer, covered, until no pink remains in the center.

Source:
“The Mushroom Council”
S(Internet Address):
“www.mushroomcouncil.com”

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Chicken with Mushroom Sauce

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories : Low-cal Poultry
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Chicken — cut up, skinned
1 can Mushroom soup
1/2 cup Milk
1/2 pound Mushrooms
1/2 cup Sherry

Place chicken in casserole dish. Mix together remaining ingredients and pour over chicken. Cover. Bake at 350F for 45 minutes.

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Chicken with Mushrooms Mediterranean

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories : Appetizer Chicken
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Fresh Mushrooms
3 pounds Chicken Parts
1/3 cup Scallions (green onions) — thinly sliced
1 (8 ounce) ca Tomatoes — broken up
1 1/4 teaspoons Salt
1/4 teaspoon Ground Black Pepper
1/2 cup Proscuitto — thinly sliced, cut i
2 tablespoons Olive Oil
4 tablespoons Butter or Margarine — divided
1 clove Garlic — minced
1/4 cup Dry White Wine or Chicken Broth
1/2 teaspoon Oregano Leaves — crushed
1/4 cup Parsley — chopped

Rinse, pat dry and slice fresh mushrooms (makes about 5 1/2 cups) and set aside. In a large skillet heat oil until hot. Add chicken, a few pieces at a time; brown, about 5 minutes on each side. Remove and set aside. In the same skillet melt 3 tablespoons of the butter.

Add reserved mushrooms; saute for 3 minutes; remove and set aside. In the same skillet melt remaining 1 tablespoon butter. Add scallions, garlic; saute for 1 minute. Add tomatoes, wine, salt, oregano and black pepper; stir to loosen browned particles. Return chicken to skillet; bring to the boiling point.

Reduce heat and simmer, covered, until chicken is fork-tender, about 30 minutes. Stir in parsley and reserved mushrooms; simmer, uncovered, for 5 minutes. Spoon onto a heated platter; garnish with ham. Serve with noodles, if desired.

Source:
“The Mushroom Council”
S(Internet Address):
“www.mushroomcouncil.com”

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Chicken with Mushrooms, Olives And Polenta

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories : Chicken Main course
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 boneless skinless chicken breast halves
4 tablespoons olive oil
1 onion — chopped
4 cloves garlic — minced
2 (8 ounce) ca tomato sauce
1 can pitted black olives
1/2 teaspoon sage
1/2 teaspoon salt
1/4 teaspoon pepper
8 ounces fresh mushrooms — sliced
1/2 cup water
2 teaspoons chicken base
POLENTA
2 cups cornmeal
2 cups cold water
5 1/2 cups water
2 tablespoons chicken base
2 tablespoons butter

Cut each chicken breast half into 8-10 pieces. In large frypan, place oil over medium high heat. Add chicken and cook, turning until no longer pink, about 5 minutes.

Add onion and garlic and cook 1 minute more. Add tomato sauce, olives, sage, salt, pepper and mushrooms; simmer on low heat about 8 minutes.

Add water and chicken base, stirring; simmer while preparing Polenta. To serve, pour chicken mixture over Polenta.

POLENTA:
In large bowl, mix together cornmeal and 2 cups cold water; set aside.

In large saucepan over medium heat, place 5-1/2 cups water and bring to a boil. Stir in cornmeal mixture, chicken base and butter. Cook about 10 minutes or until smooth and thickened. Place Polenta in 9×13-inch glass dish and keep warm until ready to serve.

Source:
“The National Broiler Council and the U.S. Poultry & Egg Association”
S(Internet Address):
“http://www.eatchicken.com”

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Chicken with Mustard and Wine Sauce

Recipe By :
Serving Size : 3 Preparation Time : 0:00
Categories : Poultry Sauces
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Frying chicken
2 tablespoons Oil, preferably peanut
2 large Garlic cloves — sliced
2 tablespoons Chopped shallots
1/2 cup Dry white wine
1 cup Leeks — sliced into 2″
pieces
Salt and pepper — to taste
3 tablespoons Dijon mustard
1/4 cup Whipping cream

Cut chicken into serving size pieces. Saute in hot oil until browned. Remove from pan, drain all but a little oil from pan. Add garlic and shallots; cook 1 minute. Add wine and return chicken to pan. Cover and simmer until tender, about 15 minutes. Add more wine if needed. Increase heat, add leeks, toss and cook briefly. Season with salt and pepper. Cover and cook over medium heat for 3 minutes. Stir in mustard and cream. If sauce is too thick, thin it with a little wine.

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Chicken with Peppercorn Sauce

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories : Poultry Sauces
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Salt
Black pepper
Paprika
Garlic
Basil
4 Chicken breasts
4 tablespoons Cooking oil
1 teaspoon Cooking onion — chopped
1 tablespoon White wine
1 teaspoon Green peppercorns
1/2 cup Chicken stock
1/2 cup 35% cream

Grind the salt, pepper, paprika, garlic and basil until it is a powder and then sprinkle this mixture over the chicken breasts. Heat the 4 tablespoons oil in a frying pan and saute the chicken until it is cooked but not overcooked and dry.
Meanwhile, brush another frying pan with remaining cooking oil and saute the onions until they are transparent. Add the white wine and reduce until it is a syrup. Add 1/2 of the peppercorns and crush with a fork in the pan. Add the chicken stock and reduce by 1/2. Now, transfer the liquid from the pan into blender and blend until smooth. Place the mixture back in the frying pan, add the rest of the peppercorns (do not crush this time) and the 35% cream. Cook this slowly until the mixture thickens. Pour over the cooked chicken breasts and enjoy.

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Chicken with Pesto Alfredo

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories : Poultry Ragz
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound boneless chicken breasts
1 tablespoon olive oil
1 14.5 ounce j Ragz Alfredo Classic Pasta Sauce
2 tablespoons prepared pesto sauce
8 ounces bow tie pasta — cooked and drained

Brown chicken on both sides in olive oil. Cook over low heat about 20 minutes or until chicken is thoroughly cooked.

In a saucepan, gently heat Alfredo sauce over low heat, stirring occasionally; add pesto to sauce and heat thoroughly.

Slice cooked chicken into 1/2 inch strips; spoon sauce over hot pasta and top with chicken.

Source:
“Ragz”
S(Internet address):
“http://www.eat.com/index.html”

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Chicken with Portobello Sunflower Sauce

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories : Chicken Main course
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 boneless skinless chicken breast halves — cut in bite-size pie
1/2 teaspoon salt
1/4 teaspoon pepper
3 teaspoons margarine — divided
3 (3-inch) stemmed portobello mushrooms — finely chopped
3 tablespoons finely chopped dry roasted sunflower nuts
1 shallot — minced
1 garlic clove — minced
1/2 cup chicken broth
2 tablespoons dry red wine
1/2 cup reduced-fat sour cream
1/2 tablespoon chopped fresh thyme
4 cups hot cooked rice
4 sprigs thyme

Sprinkle chicken with salt and pepper. In large nonstick frypan, place 1 1/2 teaspoons of the margarine over medium heat. Add chicken and stir-fry about 5 minutes or until fork can be inserted with ease.

Remove chicken from frypan and cover with foil to keep warm. Add remaining 1 1/2 teaspoons margarine to frypan. Stir in mushrooms, sunflower nuts, shallot and garlic; saute about 3 minutes.

Add chicken broth and red wine and cook about 2 minutes more to reduce liquid slightly. Lower heat to medium-low and stir in sour cream and thyme.

Return chicken to frypan to heat through. Place rice on serving platter and top with chicken and sauce. Garnish with sprigs of fresh thyme.

Source:
“The National Broiler Council and the U.S. Poultry & Egg Association”
S(Internet Address):
“http://www.eatchicken.com”

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Chicken with Raspberry Salsa

Recipe By :
Serving Size : 0 Preparation Time : 0:00
Categories : Chicken Main course
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 boneless skinless chicken breast halves
1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cinnamon
1 teaspoon paprika
2 tablespoons olive oil
16 ounces hot salsa
10 ounces raspberry preserves

In shallow dish, mix together flour, salt, pepper, cinnamon and paprika. Add chicken and turn to coat well. In large frypan, place oil over medium high heat.

Add chicken and cook about 5 minutes, turning once, until brown. Add salsa and preserves; bring to a boil. Reduce heat to low and simmer 10 minutes or until fork can be inserted in chicken.

Source:
“The National Broiler Council and the U.S. Poultry & Egg Association”
S(Internet Address):
“http://www.eatchicken.com”

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Chicken with Roasted Peppers & Dilled Marsala Cream

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories : Chicken Main course
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 boneless skinless chicken breast halves
3 tablespoons flour
1/2 teaspoon freshly ground pepper
1/2 teaspoon garlic powder
1/4 teaspoon salt
3 teaspoons olive oil — divided
1 1/2 cups low sodium chicken broth
1/2 (1.8 ounce) leek soup mix
1/3 cup Marsala wine
4 ounces shiitake mushrooms — sliced
1 (7 ounce) ja roasted red peppers — drained, cut into 1-
1/2 cup plus 2 tablespoons grated Parmesan cheese — divided
4 ounces lowfat cream cheese — cubed
1 tablespoon plus 1 teaspoon lemon juice
3 tablespoons finely chopped dill
4 cups hot cooked linguine
2 tablespoons lightly toasted pine nuts
1 starfruit — sliced and seeded
Dill sprigs

Cut each chicken breast half almost in half horizontally, taking care not to separate. Open each half, place between sheets of plastic wrap and gently flatten to uniform thickness.

In shallow plate, mix together flour, pepper, garlic powder and salt; dredge chicken in mixture to coat evenly. In large nonstick frypan over medium-high heat, place 2 teaspoons of the olive oil.

Place half of chicken in pan and cook about 3 minutes on each side to brown; remove from heat and keep warm. Repeat with remaining oil and chicken. To frypan, add chicken broth. Gently whisk in leek soup mix, blending completely.

Add Marsala wine and mushrooms; cook about 5 minutes, stirring occasionally. Stir in roasted peppers, 1/2 cup of the Parmesan cheese and cream cheese. When sauce is smooth, remove from heat and stir in lemon juice and dill.

On large serving platter, arrange linguine. Spoon about 2/3 of sauce over the pasta; top with chicken. Drizzle remaining sauce over chicken, sprinkle with pine nuts and remaining 2 tablespoons Parmesan cheese. Garnish with dill sprigs and starfruit.

Source:
“The National Broiler Council and the U.S. Poultry & Egg Association”
S(Internet Address):
“http://www.eatchicken.com”

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Chicken with Sauce Supreme

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories : Poultry Sauces
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 pounds Broiler-fryer chicken
1 tablespoon Salt
1/8 teaspoon Pepper
1 10 ounce can Condensed Cream of Chicken Soup
2 teaspoons Dried parsley flakes
1 16 ounce can Whole Onions — drained
3 cups Hot cooked rice

Cut chicken into pieces; cut each breast half into halves. Arrange chicken sides up and thickest parts to outside in oblong baking dish, 12 x 7 1/2 x 2-inches. Sprinkle with salt and pepper. Cover loosely and microwave on high (100%) until chicken is done, 20 to 25 minutes. Remove chicken from dish; reserve juices. Stir soup and parsley flakes into chicken juices. Arrange chicken in dish, coating with soup mixture. Add onions. Cover loosely and microwave until hot, 7 to 9 minutes. Serve with rice.

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Chicken with Spring Vegetables & Parmesan Biscuits

Recipe By :
Serving Size : 0 Preparation Time : 0:00
Categories : Chicken Main course
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
FILLING
3 cups cooked chicken (about 1 1/2 pounds boneles — diced
6 ounces sugar snap peas (about 2 cups) — trimmed
4 ounces asparagus (about 1 1/4 cups) — trimmed and cut into
6 ounces baby carrots (about 1 1/4 cups)
4 scallions — chopped
3 tablespoons butter
4 tablespoons flour
2 1/2 cups no-salt chicken broth
1 teaspoon rosemary — chopped
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
BISCUITS
5 tablespoons butter — cut into pieces
1 3/4 cups flour
1 teaspoon rosemary — chopped
1 tablespoon baking powder
1 teaspoon salt
1/2 cup milk
1/4 cup Parmesan cheese — finely grated
2 tablespoons Parmesan cheese — for sprinkling

Preheat oven to 450 degrees F.

To make filling: Put the chicken into 8-inch square baking dish. Steam peas and asparagus together until al dente, about 2 minutes. Steam carrots for 3 minutes. Add peas, asparagus, carrots and scallions to baking dish, mix with chicken.

In medium saucepan over medium heat, melt butter. Whisk in flour until smooth. Reduce heat to low, gradually whisk in chicken broth. Stir in rosemary and bring sauce to simmer, stirring constantly. Add salt and pepper and let cook for 1 minute. Pour sauce over chicken and vegetables. Set aside while making biscuits.

To make the biscuits: Butter bottom and sides of 8-inch square baking dish. In large mixing bowl, whisk together flour, baking powder, salt, cheese and rosemary. Use your fingers to rub butter into flour, working quickly, until butter pieces are roughly the size of peas. Stir in milk quickly, until dough forms. Add up to 2 tablespoons of additional milk if dough seems dry.

Turn dough onto lightly floured surface and knead until smooth. Pat dough into 1/2-inch thickness. Cut dough into 9 squares (3 rows of 3). Arrange biscuits in buttered pan and sprinkle with 2 tablespoons cheese.

Bake dish of filling and dish of biscuits for 12 minutes, until the biscuits are puffed and just beginning to brown. Use spatula to transfer biscuits to other dish atop filling. Bake for additional 5 minutes, until biscuits are nicely browned.

Source:
“The National Broiler Council and the U.S. Poultry & Egg Association”
S(Internet Address):
“http://www.eatchicken.com”

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Chicken with Wine and Herbs

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories : Poultry
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Frying chicken
1 cup Dry white wine
1/2 teaspoon Basil
1/2 teaspoon Garlic salt
1/4 teaspoon Pepper
1/2 teaspoon Oregano
1/2 teaspoon Salt

Wash chicken and cut up. In small amount of oil, brown chicken pieces on all sides. Pour off excess oil. Add wine and seasonings. Cover and simmer for 30 to 40 minutes or until chicken is tender.

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Chicken, Apple and Cheese Bundles

Recipe By :
Serving Size : 0 Preparation Time : 0:00
Categories : Chicken
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 boneless skinless chicken breast halves — chopped in bite-size
1 tablespoon olive oil
1 large onion — chopped
2 large Golden Delicious apples — peeled and diced
1 1/2 cups grated smoked Gouda cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped walnuts
3 large rolls refrigerated commercial crescent rol

In large frypan, place olive oil over medium heat. Add onion and saute until tender, about 2 minutes. Add chicken and stir-fry about 5 minutes or until fork can be inserted with ease.

Remove chicken and onion to large bowl; stir in apples, cheese, salt, pepper and walnuts. On 1 crescent roll section, place 1 tablespoon of the chicken-apple mixture. Fold corners across filling and pinch sides to seal.

Repeat with remaining dough and filling. Arrange bundles on baking sheet sprayed with nonstick cooking spray and place in 350 degree F oven for about 15 minutes or until brown and bubbly.

Source:
“The National Broiler Council and the U.S. Poultry & Egg Association”
S(Internet Address):
“http://www.eatchicken.com”
Yield:
“24 bundles”

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Chicken, Black Beans and Rice

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories : Chicken
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 broiler-fryer chicken — cooked, skinned, bon
2 1/2 cups chicken broth
1 cup rice — uncooked
1/2 teaspoon pepper — divided
2 tablespoons olive oil
3/4 cup chopped onion
3/4 cup chopped sweet red pepper
1 (15 ounce) c black beans
1 bay leaf
3 tablespoons red wine vinegar
1/2 teaspoon liquid smoke
1/2 teaspoon salt

In large saucepan, pour chicken broth; add rice and 1/4 teaspoon of the pepper.

Bring to a broil over high temperature, stir, cover, reduce temperature to low and cook without stirring for 25 minutes.

While rice is cooking, place olive oil in small frypan and heat over medium temperature.

Add onion and red pepper, stirring and cooking about 5 minutes. Gently stir in black beans, bay leaf, vinegar, liquid smoke, salt and remaining 1/4 teaspoon pepper.

Cook on low temperature, uncovered, about 5 minutes. When rice is done, stir the cooked chicken into rice.

Gently add black bean mixture, cover, turn off heat and let sit on cooking eye about 5 minutes.

Source:
“The National Broiler Council and the U.S. Poultry & Egg Association”
S(Internet Address):
“http://www.eatchicken.com/”

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NOTES : Rinse black beans in cold water and dry on paper towels

Chicken-Potato Soup With Dill

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories : Chicken Soup
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 broiler-fryer chicken — cooked, skinned, bon
6 cups chicken broth
1 pound new potatoes — peeled, chopped into
1 cup finely chopped onion
1 1/2 teaspoons dried dill weed — divided
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped purple onion

In large Dutch oven, place chicken broth. Over high temperature, bring to a boil.

Add potatoes, 1 cup onion and 1 teaspoon of the dill weed. After soup returns to a boil, reduce temperature to medium low and simmer until potatoes are tender, about 12 minutes.

Add chicken, salt and pepper; simmer about 5 minutes more until chicken is hot. At serving time, place soup in individual bowls and sprinkle each with chopped onion and remaining 1/2 teaspoon dill weed.

Source:
“The National Broiler Council and the U.S. Poultry & Egg Association”
S(Internet Address):
“http://www.eatchicken.com/”

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Chicken-Shrimp Egg Rolls

Recipe By : Jo Anne Merrill
Serving Size : 20 Preparation Time : 1:15
Categories : Appetizers
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound chicken breasts — minced
1/2 pound shrimp — minced
8 green onions — minced
1 tablespoon vegetable oil
1 cup chopped bean sprouts
1/2 cup chopped Chinese water chestnuts
1 tablespoon grated fresh ginger root
1 1/2 tablespoons soy sauce
1 pound eggroll skins — *see note
SWEET AND SOUR SAUCE
1/2 cup brown sugar
2 tablespoons cornstarch
1/2 cup cider vinegar
2 tablespoons soy sauce
1 1/2 cups pineapple juice

Sauti chicken, shrimp and onion in hot oil. Stir-fry for 3 minutes. Add bean sprouts, water chestnuts, ginger root and soy sauce. (Use low-sodium soy sauce if you wish.)

To make rolls, spread 1 tablespoon filling along one side of each eggroll skin. Fold over ends of skin and roll up like jelly roll, folding in the ends. Seal with a little water.

Fry in hot fat (about 375 degrees) for about 6 minutes or until skin is crisp, bubbly and browned. Cut each roll in half or leave whole. Serve as an appetizer with sweet-sour sauce.

Sweet-sour sauce: Combine all sauce ingredients in small saucepan. Cook over medium heat for about 10 minutes or until sauce is thick and clear.

Yield:
“20 rolls”

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NOTES : * Use eggroll skins of about 6-1/2 by 7 inche

Chicken-Vegetable Pot Pies

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories : Low-cal Poultry
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 ounces Chicken breast halves
2 1/2 cups Water
2 medium Baking potatoes — peeled and cut into
1/2″ cubes
1/2 cup Chopped celery
1 teaspoon Dry chicken bouillon powder
1 10 ounce pac Frozen mixed vegetables
2 tablespoons Unsalted margarine
2 tablespoons Flour
1 cup Skim milk
1 teaspoon Poultry seasoning
1 4 ounce can Drained sliced mushrooms

Combine chicken and water in a large saucepan. Bring to a boil. Cover, reduce heat, and simmer 30 minutes or until chicken is tender.
Remove chicken, reserving broth. Bone chicken, and cut meat into bite-size pieces; set aside. Add potatoes, celery, and bouillon powder to broth; bring to a boil. Cover, reduce heat, and simmer 15-20 minutes or until potatoes are tender. Stir in mixed vegetables; set aside.
Melt 2 tablespoons margarine in a heavy saucepan over low heat; add 2 tablespoons flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add skim milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat; stir in poultry seasoning. Combine reserved chicken, vegetable mixture, white sauce, and mushrooms in a large bowl. Spoon into individual baking dishes that have been coated with Pam.
CRUST: Combine 1 cup flour, baking powder, and salt in a small bowl. Cut in 1 tablespoon plus 1 1/2 teaspoons margarine with a pastry blender until mixture resembles coarse meal. Stir in buttermilk. Spoon biscuit dough into 6 portions over chicken mixture. Bake at 350 deg F for 1 hour or until biscuits are golden.

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Raspberry Chicken Adobo

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories : Chicken Main course
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 boneless, skinless chicken breast halves
1/2 teaspoon crushed anise seed
1/2 cup prepared fat-free raspberry vinaigrette
1/2 cup water
1/4 cup soy sauce
4 garlic cloves — minced
2/3 cup fresh raspberries
1 tablespoon minced gingerroot
8 ounces pea pods — cooked

In large frypan, place chicken breast halves. In small bowl, mix together raspberry vinaigrette, garlic, gingerroot, anise seed, water and soy sauce.

Pour over chicken in frypan and bring to a boil. Reduce heat, cover, and simmer about 25 minutes or until fork can be inserted in chicken with ease.

Remove chicken from frypan and place on broiler pan rack sprayed with vegetable spray. Set temperature control at Broil.

Arrange oven rack so chicken is about 4 inches from heat. Broil about 3 minutes on each side. Remove chicken to heated platter, cover and set aside.

Bring sauce in frypan to a boil and cook about 15 minutes or until thickened and reduced by about one-half. Pour a portion of sauce on each of 4 individual plates. Thinly slice each chicken breast half across the grain and fan out slices on one side of plate. Garnish with raspberries. Fan out a portion of pea pods on other side of each plate.

Source:
“The National Broiler Council and the U.S. Poultry & Egg Association”
S(Internet Address):
“http://www.eatchicken.com/”

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West African Chicken Soup/Stew

Recipe By : cici@nature.berkeley.edu (Cici)
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pounds chicken — cut up
1 onion — chopped
1 pound mushrooms — chopped
1 bunch collard greens — or spinach or other
6 ounces tomato paste
west African red pepper
salt

Stem and chop greens. Put chicken, onion and mushrooms in soup pot. Add enough water to just barely cover ingredients. Turn on medium-high heat. Cover and cook while you’re washing and chopping the greens, about 10 minutes. Add salt, red pepper and tomato paste. Boil for about another 5 or 10 minutes. Add greens and replace lid, steaming greens and stirring them in. Variations: sometimes we add some exotic ingredients like smoked fish and/or ground egusi (which is a kind of melon seed), but it’s perfectly tasty without these additions. This is traditionally served with “fufu” which is a doughy starch made variously from gari (roasted, fermented, ground cassava), or from semolina flour or from various combinations of Bisquick, potato Buds, potato starch, etc. It’s also good over rice.

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Key Lime Thai Chicken

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories : Chicken
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 boneless skinless chicken breast halves
1/2 cup chopped fresh cilantro
1/2 cup Key lime juice
1 teaspoon dried mint
1/4 cup vegetable oil
1/2 teaspoon crushed red pepper flakes
1 tablespoon honey
4 garlic cloves — minced
1/2 teaspoon freshly ground black pepper
Cilantro sprigs
1/4 cup chopped green onion, white and green parts
KEY LIME THAI CUCUMBER SALSA
1/2 cup Key lime juice
1/4 cup vegetable oil
1/4 cup sugar
1/2 teaspoon salt
2 teaspoons Thai chili sauce
1/2 cup chopped green onions
2 peeled and diced small cucumbers
1/4 cup chopped fresh cilantro
1/4 cup finely chopped roasted peanuts

In shallow glass dish, place chicken. In a small bowl, make marinade by whisking together lime juice, oil, honey, garlic, onion, cilantro, mint, red pepper and black pepper.

Pour over chicken breasts, turning to coat. Refrigerate and marinate 15 minutes. Remove chicken from marinade; reserve marinade.

Place chicken on broiler pan about 6 inches from heat. Broil, turning and basting with reserved marinade, about 10 minutes or until fork can be inserted in chicken with ease.

Garnish with cilantro sprigs. Serve with Key Lime Thai Cucumber Salsa.

KEY LIME THAI CUCUMBER SALSA:
In medium bowl, mix together lime juice, vegetable oil, sugar, salt, chili sauce, green onions, cucumber and cilantro. Cover and refrigerate. Before serving, sprinkle with peanuts.

Source:
“The National Broiler Council and the U.S. Poultry & Egg Association”
S(Internet Address):
“http://www.eatchicken.com”

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Sauteed Chicken with Gewurztraminer, Leeks, and Grapes

Recipe By : Pierre Pollin of Le Titi de Paris, Arlington Heights, IL
Serving Size : 6 Preparation Time : 0:40
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 2 pound chickens — boned
1 pound leeks — cleaned and julienne
1/2 pound seedless grapes — halved
7 tablespoons butter
3 tablespoons shallots — minced
3 cups Gewurztraminer
1/4 cup heavy whipping cream
1/4 cup Cognac
3 cups chicken stock
1 small carrot — chopped
1 small onion — chopped
1 teaspoon fresh thyme
1 medium tomato — peel, seed, chop

eSTEP ONE: The Chicken–
Bone the chicken; set aside the meat. Chop the carcass and saute in 3 tablespoons butter until browned. Add the carrot, onion, and shallots; saute a few minutes. Add wine, cognac, chopped thyme, and the chopped tomato.

STEP TWO: The Sauce–
Reduce to 2 tablespoons liquid. Add chicken stock; reduce to 1/2 cup liquid. Remove the bones. Add cream, bring to a boil, and strain. Season to taste. Keep warm.

STEP THREE:
Saute the chicken in 3 tablespoons butter. Transfer to oven with pan drippings and bake at 400 degrees F for 15 minutes. Remove the chicken and tent with foil.

STEP FOUR:
Using the pan juice, saute leeks for 5 minutes and remove. Using remaining 1 tablespoon butter, saute grapes for 1 minute to heat.

STEP FIVE:
To assemble, divide leeks among 6 plates. Place chicken atop leeks. Nap with sauce and garnish with grapes.

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Chicken & Bean Baked Tortillas

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories : Chicken
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups cooked white pea beans
2 cups diced, cooked chicken breast meat
1 cup medium or hot chunky salsa
1 1/2 cups grated Monterey Jack or Cheddar Cheese
6 10 inch flour tortillas

In a medium bowl, combine the cooked beans, diced chicken, salsa and cheese. Divide mixture between 6 tortillas, placing mixture on the bottom half of the tortilla.

Begin to roll (cabbage roll style), tucking in the sides as you go. Place seam side down on a non-stick cookie sheet.

Bake in a preheated 400F (200C) oven for 10-15 minutes or until golden and crispy. Serve with a dollop of light sour cream (optional).

Source:
“Ontario White Bean Producers”
S(Internet Address):
“http://users.imag.net/~lon.whitepeabeans/”

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NOTES : Smoked chicken or turkey works well

Chicken & Mushroom Casserole

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories : Chicken Main Course
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound Fresh Mushrooms
3 pounds Chicken — cut into serving pie
1 (20 ounce) c Pineapple chunks — unsweetened
1/2 teaspoon Ground Ginger
1/2 cup Green Pepper Strips
1/4 cup Scallions or Green Onions
1 tablespoon Cornstarch
1 1/4 teaspoons Salt
3 medium Carrots — peeled
1 cup Water

Rinse, pat dry and slice fresh mushrooms (makes about 2 1/2 cups); set aside. Arrange chicken on a rack in a broiler pan. Place under a preheated hot broiler 4 inches from heat source until browned on both sides; discard pan drippings.

Transfer chicken to a 2 quart Casserole. Drain and reserve liquid from pineapple; set aside. Sprinkle mushrooms, pineapple, green pepper and scallions over chicken. Mix pineapple liquid with cornstarch, salt and ginger. Pour over ingredients in casserole.

Cover tightly. Bake in a preheated moderate oven (350 degrees F) until chicken is tender, about 45 minutes. Meanwhile, using a vegetable peeler, thinly slice carrots.

Add carrots; cook until crisp tender, 3 to 5 minutes. Serve chicken on large platter surrounded with carrots.

Source:
“The Mushroom Council”
S(Internet Address):
“www.mushroomcouncil.com”

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Chicken & Mushrooms Alla Cortina

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories : Chicken Main Course
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Fresh Mushrooms
5 tablespoons Butter or Margarine — divided
2 cups Cooked Chicken — diced
3 cubes Chicken Bouillon
2 cups Boiling Water
3 tablespoons Flour
3/4 cup Romano or Parmesan Cheese — grated
1/8 teaspoon Ground White Pepper
1 pound Spaghetti — cooked
1 cup Heavy Cream

Rinse, pat dry and slice fresh mushrooms (makes about 5 cups). In large skillet heat 2 tablespoons of the butter. Add the mushrooms and saute 5 minutes.

Add chicken; cook until heated; set aside. Dissolve bouillon cubes in boiling water; stir in cream; set aside. In a large saucepan heat remaining 3 tablespoons butter. Stir in flour, blend well. Gradually mix in bouillon and cream mixture.

Cook and stir over low heat until slightly thickened. Stir in cheese and white pepper. Add reserved mushrooms and chicken; heat only until hot. Serve over hot spaghetti.

Source:
“The Mushroom Council”
S(Internet Address):
“www.mushroomcouncil.com”

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Chicken & Roasted Pepper Salad

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories : Chicken Salad
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 large green peppers
2 large red peppers
2 large yellow peppers
3 tablespoons green onion — sliced
2 tablespoons olive oil
1 tablespoon lime juice
2 teaspoons white wine Worcestershire sauce
1/4 teaspoon coarse ground black pepper
1/8 teaspoon garlic powder
3 whole chicken breasts — split, boned and ski
Hickory flavored salt
Additional olive oil
6 Bays English Muffins — split, buttered and
Chopped walnuts

Broil whole peppers until skins are charred on all sides, turning as needed. Place in paper bag; seal. Let stand 10 minutes. Peel peppers. Cut into lengthwise strips, reserving the pepper liquid.

Place pepper strips and liquid in saucepan. Combine green onion, olive oil, lime juice, Worcestershire sauce, black pepper and garlic powder; mix well.

Pour over pepper strips. Heat over medium heat. Keep hot. Sprinkle chicken breasts with hickory salt. Arrange on broiler rack. Drizzle with a small amount of olive oil.

Broil 5 to 6 minutes per side, turning once. Cut chicken breasts into strips. Spoon hot pepper salad over chicken. Sprinkle with walnuts.

Source:
“Bays Corporation”
S(Internet Address):
“http://www.bays.com”

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Chicken ‘N Peas Tostada

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories : Chicken
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 boneless skinless chicken breast halves
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
2 tablespoons lime juice
1 tablespoon olive oil
2 cups torn spinach leaves
2 cups torn red leaf lettuce
2 cups torn iceberg lettuce
1 cup frozen small sweet peas — thawed
1 cup canned blackeyed peas — rinsed, drained
1/2 cup frozen whole kernel corn — thawed
3 roma tomatoes — chopped
4 green onions — sliced
1/4 cup chopped fresh cilantro
1 cup shredded Monterey Jack cheese
1 cup coarsely crushed tortilla chips sour cream
Cilantro sprigs
DRESSING
1/4 cup white wine vinegar
3 tablespoons lime juice
3 tablespoons honey
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon garlic pepper

Cut chicken breasts into strips and place in medium bowl. Add chili powder, cumin, garlic powder, lime juice and olive oil; stir to coat chicken. Cover and refrigerate 30 minutes, stirring once.

Remove chicken from marinade with slotted spoon. In large nonstick frypan sprayed with cooking spray, place chicken and saute over medium high heat about 5 minutes or until lightly browned and no longer pink. In large bowl, place spinach, red leaf lettuce and iceberg lettuce.

Toss gently and add sweet peas, blackeyed peas, corn, tomatoes, green onions and cilantro. Pour Dressing over mixture; toss. Add cheese and tortilla chips; toss gently.

To serve, place salad mixture on platter and arrange chicken strips on top. Garnish with sour cream and cilantro sprigs.

DRESSING:
In small bowl, mix together all ingredients.

Source:
“The National Broiler Council and the U.S. Poultry & Egg Association”
S(Internet Address):
“http://www.eatchicken.com”

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Chicken ‘N’ Broccoli with Plum Sherry Sauce

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories : Chicken Main course
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 boneless skinless broiler-fryer chicken br — cut into thin strips
2 tablespoons canola oil
4 cups fresh broccoli florets
1 cup low sodium chicken broth — warmed, divided
1/4 cup sliced green onion
2/3 cup diagonally sliced celery
1/4 pound fresh mushrooms — sliced
1 (8 ounce) ca water chestnuts — sliced
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons cornstarch
1/4 cup low sodium soy sauce
1/2 cup red plum jam
2 tablespoons sherry
3 tablespoons toasted sesame seeds

In large frypan or wok, heat oil over medium temperature. Add chicken strips and stir fry about 2 minutes. Add broccoli, stirring and cooking 2 minutes more.

Add 2 tablespoons of the chicken broth and then stir in onion and celery, cooking 2 minutes more. Add mushrooms and 2 tablespoons more chicken broth, cooking 2 minutes.

Add water chestnuts, salt and pepper, stirring and cooking 1 minute. In small bowl, stir together cornstarch and soy sauce until smooth. Add remaining 3/4 cup broth to chicken and vegetables, pushing them to side of pan.

Slowly stir soy mixture into broth until it thickens; then stir everything in pan together. In small bowl, mix plum jam and sherry; heat (on stovetop or microwave) just until jam melts. Place chicken mixture in shallow serving bowl; drizzle plum-sherry sauce over all and sprinkle with sesame seeds. Serve with yellow saffron rice.

Source:
“The National Broiler Council and the U.S. Poultry & Egg Association”
S(Internet Address):
“http://www.eatchicken.com”

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Chicken ‘N’ Swiss Extraordinaire

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories : Chicken Main course
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 whole broiler-fryer chicken breast — halved skinned and b
1 teaspoon flavor enhancer
1/2 cup flour
1/4 cup corn oil
1 tablespoon butter
1/2 pound mushrooms — sliced
2/3 cup white wine
1 teaspoon salt
1/4 teaspoon pepper
6 thick slices French bread
6 slices Swiss cheese

Sprinkle flavor enhancer on chicken. In shallow dish place flour; add chicken, one piece at a time, dredging to coat. In fry pan place oil and heat to medium temperature.

Add chicken and cook, turning, about 10 minutes or until brown on all sides. Reduce heat; cover and simmer about 10 minutes or until fork can be inserted in chicken with ease.

Remove chicken from fry pan. Add butter to fry pan; add mushrooms and saute over low heat about 3 minutes. Push mushrooms to side; add wine and stir to loosen brown bits. Add salt and pepper.

Return chicken to fry pan and simmer, uncovered, about 10 minutes or until sauce is slightly thickened. On baking sheet place slices of bread in single layer.

Place slice of cheese on each slice of bread. Place in 200 degree F oven until cheese is melted. Remove to serving platter. Place sauce over chicken.

Source:
“The National Broiler Council and the U.S. Poultry & Egg Association”
S(Internet Address):
“http://www.eatchicken.com”

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Chicken ‘n’ Vegetable Stir Fry

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories : Poultry
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tablespoons Oil
1 pound Boneless Chicken Breasts — cut into thin strips
1/2 cup Broccoli Florets
2 ounces Snow Peas (about 1/2 cup)
1 medium Carrot — thinly sliced
1/2 medium Red OR Green Pepper — cut into thin strips
1 envelope Golden Onion Soup Mix
1 teaspoon Cornstarch
1/2 teaspoon Ground Ginger
1 1/2 cups Water
2 teaspoons Imported Soy Sauce
1 teaspoon White OR Rice Vinegar
Hot Cooked Rice

1. In large skillet, heat oil and cook chicken with vegetables over medium- high heat, stirring constantly, 10 minutes or until chicken is golden and vegetables are crisp-tender.

2. Thoroughly blend golden onion recipe soup mix, cornstarch, ginger, water, soy sauce and vinegar; stir into chicken mixture. Bring to a boil, then simmer uncovered 10 minutes or until sauce is thickened. Serve over hot rice and garnish, if desired, with sliced green onion and toasted sesame seeds.

MICROWAVE DIRECTIONS:

1. Omit oil and decrease ginger to 1/4 teaspoon.

2. In 2-quart casserole, heat chicken, uncovered, at HIGH (Full Power) 4 minutes or until almost done; remove chicken and drain. Add vegetables to casserole and heat uncovered 5 minutes at HIGH (Full Power). Thoroughly blend golden onion soup mix, cornstarch, ginger, water, soy sauce and vinegar; stir into vegetables. Heat uncovered 5 minutes on HIGH (Full Power) or until sauce is thickened, stirring once. Return chicken to casserole and heat 1 minute or until heated through. Let stand covered 5 minutes. Serve and garnish as above.

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Chicken Adobo with Island Beans And Peppers

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories : Chicken Main course
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 chicken thighs — skinned and boned
5 1/2 teaspoons onion powder
5 1/2 teaspoons dried oregano — crumbled
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/3 cup lime juice
2 garlic cloves — peeled and crushed
1/2 teaspoon grated lime peel
Cilantro sprigs
Lime slices
ISLAND BEANS AND PEPPERS
1 red pepper — seeded and cut in th
1/2 cup chopped green pepper
3 tablespoons chopped onion
1 teaspoon chopped fresh cilantro
1 tablespoon vegetable oil
2 tablespoons lime juice
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 (15 ounce) c black beans — rinsed and drained

In small bowl, mix together oregano, onion powder, salt and pepper. Rub mixture over both sides of chicken; set aside.

In large frypan, mix together lime juice and garlic; simmer on medium temperature 2 minutes. Remove garlic from frypan and discard.

Add chicken to frypan and cook, covered, over medium low heat, turning once, about 10 minutes or until fork can be inserted with ease.

Place Island Beans and Peppers on serving dish, arrange chicken on top and sprinkle with lime peel. Garnish with cilantro sprigs and lime slices.

ISLAND BEANS AND PEPPERS:
In large frypan, mix together red pepper, green peppe, onion, cilantro, vegetable oil, lime juice, salt and black pepper. Over medium low heat, cook, stirring 3 minutes. Stir in black beans, rinsed and drained. Cook over low heat, stirring, about 3 minutes or until beans are hot.

Source:
“The National Broiler Council and the U.S. Poultry & Egg Association”
S(Internet Address):
“http://www.eatchicken.com/”

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Chicken Afrique

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories : Chicken Main course
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cut-up chicken
2 teaspoons salt
1/2 teaspoon pepper
1/4 cup olive oil
1/2 cup chopped shallots
3/4 cup finely chopped blanched almonds
12 pitted prunes
1/4 teaspoon grated nutmeg
1/2 cup water
2 tablespoons chopped parsley

Sprinkle chicken with salt and pepper. In large frypan over medium high heat, place olive oil. Add chicken and cook about 5 minutes or until brown on all sides.

Remove chicken to 2-1/2 quart baking dish. To frypan, add shallots and saute about 10 minutes; add to chicken.

Add almonds, prunes, nutmeg and water; cover with foil perforated with fork in several places.

Bake in 350 degree F oven about 1 hour or until chicken is fork tender. Remove to serving platter and sprinkle with parsley.

Source:
“The National Broiler Council and the U.S. Poultry & Egg Association”
S(Internet Address):
“http://www.eatchicken.com”

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Chicken And Potato Piccata

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories : Side Dishes
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/3 pounds (4 medium) Idaho Potatoes
1 tablespoon olive oil
4 green onions — sliced
3 tablespoons lemon juice — divided
2 tablespoons grated lemon peel — divided
2 teaspoons dried basil leaves
4 6 ounce chicken breast halves — boned and skinned
1/4 cup chicken broth or bouillon
1/4 cup chopped parsley
Salt and pepper — to taste

Pierce potatoes with tines of fork; micro-bake on HIGH 6 minutes. Let cool 2 minutes; cut into 1/2-inch chunks. Spray a 12-inch nonstick skillet with vegetable cooking spray; heat oil in skillet over medium-high heat. Place potatoes in skillet cut sides down; cook, turning occasionally, about 6 minutes, until cooked through and golden brown.

Mix in onions, 1 tablespoon each of the lemon juice and peel, and the basil; cook and toss 2 minutes. Season with salt and pepper. Remove from skillet; keep warm. Spray skillet once again with vegetable cooking spray; heat skillet over medium heat and add chicken.

Cook about 10 minutes until chicken juices run clear, turning once. Raise heat to medium-high; deglaze skillet with broth, scraping up any bits left on bottom of pan; stir in parsley and the remaining 2 tablespoons juice and 1 tablespoon peel. Season with salt and pepper. Return potatoes to skillet; toss to heat through.

Source:
“The Idaho Potato Commission”
S(Internet Address):
“www.idahopotato.com”

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Chicken Asparagus Casserole

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories : Chicken Main course
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 whole broiler-fryer chicken breasts — halved, skinned, bon
1 teaspoon flavor enhancer
1/8 teaspoon pepper
1/4 cup corn oil
1 (10 ounce) p frozen asparagus
1 (10 3/4 ounc condensed cream of chicken soup
1/3 cup mayonnaise
1 teaspoon lemon juice
1/2 teaspoon curry powder
1/4 cup shredded cheddar cheese

Sprinkle flavor enhancer and pepper on chicken.

In fry pan place oil and heat to medium temperature. Add chicken and cook, turning, about 5 minutes or until chicken is brown. Partially cook asparagus, about 4 minutes, following package directions.

Drain. In bowl mix together soup, mayonnaise, lemon juice and curry powder. In large shallow baking pan place asparagus in single layer.

Place chicken over asparagus. Spoon soup mixture over all. Sprinkle cheese on top. Cover with foil. Bake in 375 degree F oven about 30 minutes or until fork can be inserted in chicken with ease and sauce is bubbly.

Source:
“The National Broiler Council and the U.S. Poultry & Egg Association”
S(Internet Address):
“http://www.eatchicken.com/”

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Chicken Asparagus Divan

Recipe By :
Serving Size : 0 Preparation Time : 0:00
Categories : Chicken Main course
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 boneless, skinless chicken breast halves — poached
4 tablespoons butter
3 tablespoons flour
1 large bunch asparagus (about 1 1/4 pounds)
1 cup milk
1/2 cup chicken broth
1/2 teaspoon white pepper
1/2 cup Fontina cheese — shredded
1/3 cup Parmesan cheese — shredded
1/4 cup dry white wine
1/8 teaspoon nutmeg
1/8 teaspoon cayenne pepper
1/8 teaspoon salt
2 teaspoons grated lemon zest

Preheat oven to 375 degrees F.

Trim ends off asparagus. Blanch in boiling, salted water until just tender, about 2 minutes. Drain and arrange in bottom of an 8-inch baking dish.

In medium saucepan over medium heat, melt butter. Add flour, pepper, nutmeg and cayenne and whisk until well blended. Gradually whisk in milk and broth; cook, stirring continuously, until simmering and thickened. Whisk in wine, lemon zest and salt.

Pour half the sauce evenly over asparagus. Arrange chicken on sauce; sprinkle Fontina cheese over chicken. Pour remaining sauce over cheese; then top with Parmesan cheese.

Bake for 20 minutes, until bubbling. Serve hot.

Source:
“The National Broiler Council and the U.S. Poultry & Egg Association”
S(Internet Address):
“http://www.eatchicken.com/”

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Chicken Avocado Melt

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories : Chicken Main course
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 broiler-fryer chicken breast halves — boned, skinned
2 tablespoons cornstarch
1 teaspoon ground cumin
1 teaspoon garlic salt
1 egg — slightly beaten
1 tablespoon water
1/3 cup cornmeal
3 tablespoons cooking oil
1 firm, ripe avocado — peeled sliced
1 1/2 cups shredded Monterey Jack cheese
1/2 cup sour cream — divided
1/4 cup sliced green onion — tops only
1/4 cup chopped sweet red pepper
Cherry tomatoes
Parsley springs

On hard surface, with meat mallet or similar flattening utensil, pound chicken to 1/4-inch thickness.

In shallow dish, mix together cornstarch, cumin and garlic salt; add chicken, one piece at a time, dredging to coat.

In small bowl, mix egg and water. In another small bowl, place cornmeal. Dip chicken, first in egg and then in cornmeal, turning to coat.

In large frypan, place oil and heat to medium temperature; add chicken and cook 2 minutes on each side.

Remove chicken to shallow baking pan; place avocado slices over chicken and sprinkle with cheese.

Bake in 300 degree F oven about 15 minutes or until fork can be inserted in chicken with ease and cheese melts. Top chicken with sour cream, dividing equally; sprinkle with green onion and red pepper.

Source:
“The National Broiler Council and the U.S. Poultry & Egg Association”
S(Internet Address):
“http://www.eatchicken.com/”

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Chicken Bourbon

Recipe By :
Serving Size : 0 Preparation Time : 0:00
Categories : Chicken Main course
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 boneless, skinless chicken breast halves (
4 tablespoons flour
4 tablespoons butter
4 tablespoons shallots — minced
2 medium pears — finely chopped
4 cups oyster mushrooms — chopped
4 tablespoons bourbon or whiskey
2 cups dry white wine, like Chardonnay
2 cups no-salt chicken broth
1/2 teaspoon salt — divided
1/2 teaspoon freshly ground pepper — divided
6 tablespoons toasted walnuts — chopped

Instead of preparing dish in 2 batches, you will get better results if you work 2 pans simultaneously; divide ingredients between pans.

Lay chicken breasts between sheets of plastic wrap and pound to 1/4-inch thickness. Sprinkle with 1/4 teaspoon salt and pepper. Dredge chicken in flour, patting off excess.

In 2 large skillets over medium heat, warm 2 tablespoons butter in each pan until melted. Add chicken, 4 halves per pan, and cook until nicely browned on both sides, about 1 minute per side. Remove chicken and set aside until needed.

Reduce heat to low, divide shallots and pear between pans, sauteing for 2 minutes. Then add mushrooms to each and saute for 2 minutes. Divide bourbon, Chardonnay and chicken broth between pans, increase heat to high and let sauce boil until slightly thickened and reduced by half, about 5 minutes.

Return chicken to sauce, reduce heat to low and simmer until chicken is firm and cooked through, about 3 minutes. Season with remaining salt and pepper to taste. Place each chicken breast on a plate and divide sauce among them. Sprinkle with walnuts and serve immediately.

Source:
“The National Broiler Council and the U.S. Poultry & Egg Association”
S(Internet Address):
“http://www.eatchicken.com/”

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Chicken Braised with 40 Cloves of Garlic

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories : Garlic Poultry
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
40 cloves Garlic — parboiled and peeled
6 Chicken Legs/Thighs — skinned if desired
2 medium Onions — coarsely chopped
2 tablespoons Olive Oil
1 cup Fresh Parsley — chopped
1 teaspoon Dried Tarragon — crumbled
1/2 teaspoon Allspice
1/4 teaspoon Cinnamon
Salt & Pepper To Taste
1/4 cup Cognac
1/3 cup Dry White Vermouth

Preheat oven to 375 degrees F.
Place all the ingredients in a deep, heavy pot that can be covered. Combine everything very well with your hands. Seal the pot very tightly with foil. Place a cover over the foil. Pot must be very well sealed so that no juices or steam can escape. Bake for 1 1/2 hours. Do not open the pot during this time.
Serve piping hot, with good crusty bread for mopping up the juices and garlic. Open the pot at the table, so that the diners may get the full benefit of the marvelous fragrance that explodes out of the vessel.

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Chicken Breast Saute with New Potatoes

Recipe By :
Serving Size : 0 Preparation Time : 0:00
Categories : Chicken Main course
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup butter or margarine
4 large (4 to 6) chicken breasts
1 sliced onion
1 minced clove garlic
2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 chicken bouillon cube
1/4 teaspoon pepper
1 small can white potatoes — drained
1/4 cup red wine
1 cup hot water
Snipped parsley

In hot butter in large skillet, saute chicken breast on both sides until brown.

Add onion and garlic. Cook about 5 minutes. In small bowl combine flour, salt, pepper.

Slowly stir in bouillon cube dissolved in hot water; pour over browned chicken. Cook slowly, covered, about 25 minutes or until chicken is tender.

Add potatoes and wine; heat. Garnish with parsley.

Source:
“The National Broiler Council and the U.S. Poultry & Egg Association”
S(Internet Address):
“http://www.eatchicken.com/”

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Chicken Breast and Goat Cheese in Grape Leaves with Bell Pep

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories : Chicken Main course
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 boneless, skinless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon pepper
6 ounces fresh goat cheese
4 fresh basil leaves
4 fresh sage leaves
8 (8 to 12) grape leaves in brine
1 garlic clove
1 spring rosemary
BELL PEPPER SAUCE
1/4 small onion
1 small saucepan
3 tablespoons olive oil
1 teaspoon salt
1/8 teaspoon pepper

Sprinkle chicken breast with salt and pepper. Divide cheese into 4 portions and spread on top of each piece of chicken. Place 1 basil leaf and 1 sage leaf on each; wrap chicken with 2 or 3 grape leaves.

In large saucepan with steaming rack, place about 1 inch of water; add garlic and rosemary and bring to a boil.

Arrange chicken on steaming rack, cover and cook on high heat for about 20 minutes, making sure that the water doesn’t completely evaporate.

Place chicken on serving plate and pour sauce around it. Serve with mashed potatoes or rice, if desired.

BELL PEPPER SAUCE:
Put bell peppers and onion through a juicer. In small saucepan, place pepper-onion juice, olive oil, salt and pepper; bring just to a boil.

Source:
“The National Broiler Council and the U.S. Poultry & Egg Association”
S(Internet Address):
“http://www.eatchicken.com/”

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NOTES : Ricotta or cream cheese mixed with Parmesan may be substituted

Chicken Breasts Dijon

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories : Poultry
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds skinless boneless chicken breast halves (a
1/4 cup Dijon mustard
1 teaspoon vegetable oil
2 tablespoons dry white wine
Freshly ground pepper
2 tablespoons mustard seed
Chopped parsley — if desired

Heat oven to 400:. Remove excess fat from chicken. Place chicken, meaty sides up, in rectangular pan, 13 W 9 W 2 inches, sprayed with nonstick cooking spray. Mix mustard, oil and wine; brush over chicken. Sprinkle with pepper and mustard seed. Bake uncovered until chicken is done, about 30 minutes. Sprinkle with chopped parsley.

____________________

Please note, if you should change this recipe it will no longer be an approved Betty Crocker. Recipe.

You may notice that the nutritional information calculated by MasterCook is different from the nutritional information listed in the Betty Crocker. cookbooks. Because MasterCook and Betty Crocker. use different nutritional analysis programs and different nutrient databases, variations in results are expected.

Copyright:
“) General Mills, Inc. 1998.”

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NOTES : Try honey Dijon mustard for a flavor twist

Chicken Breasts Florentine

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories : Poultry
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds Bonless Chicken Breasts
1/2 cup Unbleached All-Purpose Flour
2 large Eggs — well beaten
2/3 cup Seasoned Dry Bread Crumbs
1/4 cup Oil
1 medium Clove Garlic — finely chop
1/2 cup Dry White Wine
1 envelope Golden Onion Soup Mix
1 1/2 cups Water
2 tablespoons Finely Chopped Parsley
1/8 teaspoon 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 tablespoon 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 C. 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.

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Serving Ideas: Side dishes to create a bed for the Chicken include Hot Cooked Rice Piliaf or White Rice and/or Hot Cooked Spinach.

Chicken Breasts Normandy

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories : Chicken Main course
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 large boneless, skinless chicken breast halves
1/2 cup all-purpose flour
2 tablespoons olive oil
1 tablespoon butter
1 small onion — cut in thin wedges
1 clove garlic — minced
1 teaspoon fresh ginger root — finely minced
2 Granny Smith apples — cored and cut in wed
1 cup apple cider
2 tablespoons brown sugar
1 tablespoon cider vinegar
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper

Preheat oven to 350 degree F. In medium bowl, combine flour, salt and pepper. Coat chicken well with seasoned flour. In large heavy skillet, heat olive oil and butter over medium-high heat.

Add chicken breasts to skillet and saute for 2 minutes on each side, just until golden. Remove chicken to casserole dish, arranging in single layer.

Add onion, garlic and ginger root to the skillet; cook 1 minute. Stir in apple slices. Blend in cider, brown sugar and vinegar. Simmer on low heat 4 to 5 minutes.

Pour mixture over chicken and bake for about 20 minutes. Remove from oven, serving at once. (If sauce does not thicken into glaze, remove chicken to plates and stir 1 teaspoon flour mixed with 3 tablespoons cider into casserole dish. Cook and stir over medium heat, just until thickened. Spoon over chicken and serve.)

Source:
“The National Broiler Council and the U.S. Poultry & Egg Association”
S(Internet Address):
“http://www.eatchicken.com/”

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Chicken Breasts Riviera

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories : Chicken Main course
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 boneless, skinless chicken breast halves
2 tablespoons butter — melted
1/4 cup flour
1 tablespoon honey
1 teaspoon poultry seasoning
1 teaspoon spicy brown mustard
1/2 teaspoon lemon pepper
1/2 teaspoon salt
1 grapefruit — cut in 8 wedges
2 tablespoons vegetable oil
1 teaspoon cornstarch
1/2 cup grapefruit juice
1/2 cup pineapple juice
4 pineapple slices
Assorted salad greens
Chopped fresh parsley

Between two pieces of wax paper, gently flatten chicken. In small bowl, mix together flour, poultry seasoning, lemon pepper and salt.

Add chicken, one piece at a time, dredging to coat. In large frypan, place oil and heat to medium high temperature.

Add chicken and cook about 3 minutes on each side or until brown. In small bowl, mix together cornstarch, grapefruit juice and pineapple juice until smooth; add to pan and bring to low boil.

Reduce heat, cover and simmer about 10 minutes or until fork can be inserted in chicken with ease. In small bowl, mix together butter, honey and mustard.

Dip grapefruit wedges and pineapple rings, one piece at a time, in butter mixture, turning to coat. Place fruit on broiler pan and broil about 3 minutes. Keep warm.

On serving plate, place salad greens; arrange chicken on top and pour sauce over chicken. Place grapefruit wedges and pineapple slices around chicken. Sprinkle with parsley.

Source:
“The National Broiler Council and the U.S. Poultry & Egg Association”
S(Internet Address):
“http://www.eatchicken.com/”

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Chicken Breasts with Mushrooms

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories : Chicken Main Course
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 whole Chicken Breasts — split, skinned & bon
2 tablespoons Lemon Juice
1 1/2 teaspoons Dill Weed — crushed, divided
1/4 teaspoon Ground White Pepper
1 pound Fresh Mushrooms
5 tablespoons Butter or Margarine — divided
1/2 cup Onion — finely chopped
2 tablespoons Vegetable Oil
1 cup Water — divided
1/2 cup Dry White Wine or Apple Juice — divided
1 large Bay Leaf

Sprinkle chicken breasts with lemon juice, 1 teaspoon of the dill and white pepper; set aside. Rinse, pat dry and slice mushrooms (makes about 5 1/2 cups). In a large skillet melt 2 tablespoons of the butter.

Add mushrooms and onion; saute until golden, about 5 minutes. Remove from skillet; set aside. Dredge chicken breasts with flour. In the same skillet add remaining 3 tablespoons butter along with oil; heat until hot.

Add chicken, brown well on both sides over moderate heat, about 10 to 15 minutes. Pour off excess fat in skillet.

Add the reserved mushrooms and onions along with 3/4 cup of the water, 1/4 cup of the wine and the bay leaf. Cover and simmer until chicken is tender, 10 to 12 minutes. Remove chicken and mushrooms to a serving platter.

To skillet add remaining 1/4 cup each water and wine along with remaining 1/2 teaspoon dill. Bring to boiling point, stirring to loosen browned particles. Serve over chicken and mushrooms.

Source:
“The Mushroom Council”
S(Internet Address):
“www.mushroomcouncil.com”

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Chicken Breasts with Portobello Mushrooms

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories : Chicken Main course
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 whole boneless, skinless chicken breasts — halved
1/4 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese
1 small shallot — chopped
1 tablespoon olive oil
4 portobello mushrooms — sliced
1 tablespoon chopped parsley
1/4 teaspoon pepper
4 thin slices mozzarella cheese

In shallow dish or on wax paper, mix together bread crumbs and Parmesan cheese. Press mixture into both sides of chicken. In small frypan, place olive oil over medium-high heat.

Add shallot and saute until soft. Add mushrooms, parsley and pepper; cook about 5 minutes, turning mushrooms once. Spray oven-proof casserole with nonstick cooking spray and arrange chicken flat in dish.

Top with mushroom mixture, evenly divided over each piece. Arrange slice of mozzarella cheese on top. Place in 425 degree F oven for 20 minutes or until fork can be inserted in chicken with ease.

Source:
“The National Broiler Council and the U.S. Poultry & Egg Association”
S(Internet Address):
“http://www.eatchicken.com/”

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Chicken Breasts with Rice

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories : Beef Poultry
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 2 1/2 ounce Dried beef — snipped into small
pieces
2 medium Stalk celery — chopped
1 small Onion — chopped
1 tablespoon Butter OR Margarine
2 cups Cooked rice
2 tablespoons Chopped parsley
1 1 ounce jar Pine nuts (opt.)
1 1/2 pounds (2 medium) chicken breasts — boned and cut in
half
1/2 teaspoon Seasoned salt
Paprika

Cover and microwave beef, celery, onion and margarine in 2-quart casserole on high (100%) until onion is crisp tender, 3 to 4 minutes. Stir in rice, parsley, and pine nuts. Arrange chicken breasts skin sides up and thickest parts to outside of rice mixture. Sprinkle with seasoned salt and paprika. Cover and microwave 5 minutes; turn casserole one half turn. Microwave until chicken is done, 8 to 11 minutes.

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Chicken Breasts with Spicy Rub

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories : Poultry
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Chicken breasts

Pat chicken pieces dry. Combine ingredients for rub. Smear rub over bother sides of chicken; the more you use, the spicier it will be. Heat barbecue. Brush grill with 2 tablespoons oil. Place chicken on grill, skin side down. Cook over medium heat, about 10 to 12 minutes per side, until chicken is just cooked through. (If heat is too high, coating will burn; if too low, cooking time will be a little longer).

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Chicken Brunswick Stew with Roasted Garlic

Recipe By :
Serving Size : 0 Preparation Time : 0:00
Categories : Chicken Soup
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3 pound chicken — cut into pieces
24 pearl onions
3 medium potatoes
2 ears corn
2 garden tomatoes — chopped
OR
1 (14.5 ounce) whole tomatoes with juice
1 small yellow squash
1 red bell pepper — cut into chunks
1 yellow bell pepper — cut into chunks
1 orange bell pepper — cut into chunks
1 head garlic
1 (14.5 ounce) no-salt chicken broth
2 tablespoons olive oil plus 1 teaspoon olive oil
1 tablespoon fresh sage
OR
2 teaspoons dried sage — chopped
1/4 teaspoon salt
1/2 teaspoon freshly ground pepper — divided
1/8 teaspoon oregano
1/8 teaspoon garlic salt

Preheat oven to 400 degrees F. Cut 6-inch square piece of aluminum foil. Slice 1/2-inch off top of garlic and set head on foil.

Drizzle garlic with 1 teaspoon olive oil; wrap in foil and bake for 40 minutes, until soft. Remove and set aside to cool.

Season chicken parts with garlic salt, oregano and 1/4 teaspoon pepper. In large soup pot over medium-high heat, warm 2 tablespoons olive oil. Add chicken and saute until browned, about 5 minutes per side.

Remove chicken and set aside. Pour off all but 1 tablespoon of liquid. Add bell peppers and saute for 2 minutes. Open foil and squeeze garlic out of skin, adding to pot.

Stir in tomatoes with juice and broth; replace chicken. Bring to simmer over high heat; reduce to low and let stew for 15 minutes. While stew is simmering, peel pearl onions and potatoes.

Cut potatoes into 1-inch chunks and cut corn into 2-inch chunks; slice squash. Stir onions, potatoes, corn, squash and sage into stew; cook for 15 more minutes. Season with salt and remaining pepper; serve immediately in wide, shallow bowls.

Source:
“The National Broiler Council and the U.S. Poultry & Egg Association”
S(Internet Address):
“http://www.eatchicken.com”

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Chicken Burrito Stack

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories : Chicken
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 medium yellow onion — cut into quarters an
1 medium red onion — cut into quarters an
1 red bell pepper — thinly sliced (about
1 green bell pepper — thinly sliced (about
2 cloves garlic — minced
3 cups shredded cooked chicken
1 (10 ounce) c diced tomatoes and green chilies — undrained
1/2 teaspoon salt
1/2 teaspoon ground cumin
4 10 inch flour tortillas
2 cups (8 oz.) grated Mexican blend cheeses
1/4 cup chopped fresh cilantro — optional

Coat large skillet with nonstick cooking spray and heat over medium-high heat. Add onions; cook and stir 5 minutes or until beginning to brown.

Add peppers and garlic; cook and stir 5 minutes. Stir in chicken, tomatoes and chilies with liquid, salt and cumin; cook about 7 minutes or until liquid evaporates, stirring occasionally.

Preheat oven to 375 degrees F. Grease large baking sheet or pizza pan. Place one tortilla on baking sheet. Spread with one-third of chicken mixture; sprinkle with 1/2 cup cheese. Repeat layers two more times; top with remaining tortilla and 1/2 cup cheese.

Bake 10 to 15 minutes or until tortilla stack is heated through and cheese is melted. Serve in wedges; sprinkle with cilantro, if desired.

Source:
“American Dairy Association”
S(Internet Address):
“http://www.ilovecheese.com/”

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NOTES : Plain diced tomatoes can be substituted for a non-spicy recipe

Chicken Cacciatore

Recipe By : Dee Bell
Serving Size : 4 Preparation Time : 1:30
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup olive oil
1/4 cup white flour
1 medium chicken — washed, cut into 8
1 large onion — diced
2 cloves garlic — minced fine
1 small green bell pepper — chopped, seeds
removed
1 1/2 cups sliced mushrooms — cleaned
3 tablespoons tomato paste
2 cups fresh tomatoes — peeled, seeded,
chopped
OR
2 cups canned tomatoes — drained and chopped
1 cup dry white wine or red wine
1 bay leaf
1/2 teaspoon thyme
1/4 teaspoon basil
1/8 teaspoon marjoram
1 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon paprika
2 tablespoons brandy (optional)
3 tablespoons minced parsley — for garnish
(optional)

Dust chicken pieces with flour and brown in olive oil in a large skillet
or heavy cooking pot. Remove pieces from pan and stir chopped onion into
oil. When onion turns clear, add minced garlic. When onions are a light
golden color, add mushrooms, then half of the wine. Stir until all the pan
juices and bits are incorporated into the wine. Stir in tomato paste until
well mixed, then add the rest of the wine, peppers, tomatoes, herbs,
paprika and salt. Place chicken back in the pan, taking care to cover the
pieces with the tomato mixture. Cover and simmer for about 50 minutes, or
place, covered, in 375:F oven for 50 minutes, then uncovered for 15
minutes. If you have brandy, sprinkle it over the top along with the
chopped parsley. Serve with plain pasta or pasta tossed with butter and
Parmesan.

Description:
“Chicken simmered in tomatoes, wine and Italian seasonings.”
Cuisine:
“Italian”

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Chicken Cacciatore with Mushrooms

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories : Chicken Main Course
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon extra-virgin olive oil
4 (6 to 8 ounce each) breast halves boneless — skinless chicken
8 ounces (about 2 cups) fresh white mushrooms — sliced 1/4 inch thic
1 small garlic clove — crushed through a pr
Salt and freshly ground black pepper — to taste
1 (14-1/2 ounc Italian-style plum tomatoes with juice
1/3 teaspoon dried oregano
2 tablespoons chopped — fresh parsley

In a large skillet, heat oil; add the chicken and mushrooms. Cook over medium-low heat until golden, about 3 minutes per side. Add the garlic and salt and pepper to taste; stir until blended. Transfer the chicken and mushrooms to a side dish. Add the wine to the skillet. Increase the heat to high and boil the wine, scraping up any browned pieces from the bottom of the skillet, until reduced to a thin film.

Add the tomatoes and heat to boiling, breaking the whole tomatoes into pieces with the side of a wooden spoon or spatula. Return the chicken, mushrooms and any juices to the skillet. Add the dried oregano (if using fresh, add later). Bring to a gentle simmer over medium-low heat, stirring occasionally; cover and cook until the chicken is cooked through, about 8 minutes.

Transfer the chicken to a serving platter. Boil the tomato sauce over high heat, stirring occasionally, until slightly thickened, about 3 minutes. Add salt and pepper, to taste. Spoon the tomato sauce over the chicken and serve immediately.

Source:
“The Mushroom Council”
S(Internet Address):
“www.mushroomcouncil.com”

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Chicken Carbonnade

Recipe By :
Serving Size : 0 Preparation Time : 0:00
Categories : Chicken Main course
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds mixed bone-in, skinless chicken parts
1 tablespoon butter
5 tablespoons all-purpose flour — divided
6 medium onions (about 2-1/2 pounds) — sliced into thin wed
1/4 cup dark brown sugar
1 cup dark beer
1 1/2 cups chicken broth
1/2 teaspoon ground cloves
2 bay leaves
1 large strip lemon peel
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh parsley

In a large, nonstick soup pot or deep skillet, warm butter over medium-high heat. Put 2 tablespoons of the flour into a large bowl and coat chicken.

Add chicken to the soup pot and brown well on all sides. Remove chicken and set aside. Add onions and brown sugar to pot, reduce heat to medium and cook for 15 to 20 minutes, stirring often, until nicely browned and sweet. Stir in remaining 3 tablespoons flour.

Add beer, chicken broth, cloves, bay leaves and lemon peel to pot. Bring the liquid to a simmer and replace chicken. Reduce heat to very low, cover the pot and simmer for 30 minutes.

Remove chicken and set aside while sauce simmers for 20 more minutes. Replace chicken and simmer until heated all the way through. Season with salt and pepper and sprinkle with parsley. Serve with buttered noodles.

Source:
“The National Broiler Council and the U.S. Poultry & Egg Association”
S(Internet Address):
“http://www.eatchicken.com”

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Chicken Chow Mein

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories : Chicken Chinese
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tablespoons oil
2 cloves garlic — minced
2 small chicken breasts — boneless cuts
8 mushrooms — sliced
2 stalks celery — cut into strips
1/4 cup bamboo shoots — sliced
SEASONING SAUCE
1 chicken bouillon cube dissolve in 1 tables
2 tablespoons dry sherry
1 tablespoon cornstarch
5 ounces chow mein noodles

Combine sauce ingredients and set aside. Add oil to hot wok. Swirl, add garlic and stir fry for 30 seconds. Add chicken.

Stir fry for 3 minutes or until chicken turns opaque. Remove and set side. Add vegetables and stir fry over medium heat for 2 minutes. Push vegetables to sides of wok.

Restir sauce mixture and add to center of wok, stirring until thick and bubbly. Add chicken and heat. Serve with chow mein noodles.

S(Internet Address):
“”

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NOTES : Warm chow mein noodles in 325 degree oven for 5 minutes

Chicken Chunks with Peanuts in Spicy Sauce

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories : Chinese Meats
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup Peanuts — raw
3 cups Peanut Oil
2 Whole Chicken Breasts — at room temperature
1 large Egg White
1 1/2 tablespoons Water Chestnut Flour

Trim ends off green onions and cut light green and white part into 1″ sections. Mix all other sauce ingredients in 2-quart saucepan. Reserve.
Pull skin off breasts, then pull chicken meat from bones. Slice meat into 1″ strips, then crosswise to make 1″ chunks. In bowl large enough to hold chicken, add egg white to water chestnut flour. Beat mixture with a single chopstick (not an egg beater or whisk). Stir chicken pieces into egg mixture to coat thoroughly. Marinate 5 minutes.
Heat cooking oil in wok or deep-fryer to medium heat (you’ll need more oil for deep-fryer). Fry peanuts until they are a light tan color; if a test peanut browns quickly, turn down heat. Remove peanuts with strainer or slotted spoon; drain on paper towel or paper bag. Reserve.
Turn up heat slightly for chicken. Test a chunk first: chicken should raise to surface immediately & brown in about 2 minutes. Deep-fry coated chicken chunks until golden brown. Deep-fry no more than 8 chunks at a time. Use long chopsticks or spatula to keep pieces separate while they are frying. Remove with long chopsticks or slotted spoon. Reserve.
While deep-frying chicken, heat sauce to simmer. Add green onions & peanuts about a minute before serving. At the last minute, add chicken pieces to sauce, mix quickly & serve.

– – – – – – – – – – – – – – – – – – –

NOTES : Water chestnut flour gives a lighter crust than cornstarch, though the latter may be substituted

Chicken Chunks with Peanuts in Spicy Sauce (Kung Pao)

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories : Chicken Chinese
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup Raw peanuts
3 cups Peanut oil
2 Whole chicken breasts
1 large Egg white
1 1/2 tablespoons Waterchestnut flour
SAUCE
4 Green onions
2 large Clove garlic
1 tablespoon Minced ginger root
1/2 cup Chicken stock
1/2 tablespoon Sesame oil
1/2 tablespoon Chinese red vinegar
1/2 tablespoon Dark soy sauce
1 1/2 teaspoons (level) chili paste with garlic
1 tablespoon Dry sherry
1 pint Sugar
Cornstarch paste

Trim ends off green onions and cut light green and white part into 1″ sections. Mix all other sauce ingredients in 2-quart saucepan. Reserve.

Pull skin off breasts, then pull chicken meat from bones. Slice meat into 1″ strips, then crosswise to make 1″ chunks.

In bowl large enough to hold chicken, add egg white to water chestnut flour. Beat mixture with a single chopstick (not an egg beater or whisk).

Stir chicken pieces into egg mixture to coat thoroughly. Marinate 5 minutes.

Deep-frying: Heat cooking oil in wok or deep-fryer to medium heat. Fry peanuts until they are a light tan color; if a test peanut browns quickly, turn down heat.

Remove peanuts with strainer or slotted spoon; drain on paper towel or paper bag. Reserve.

Turn up heat slightly for chicken. Test a chunk first: chicken should raise to surface immediately & brown in about 2 minutes.

Deep-fry coated chicken chunks until golden brown. Deep-fry no more than 8 chunks at a time.

Use long chopsticks or spatula to keep pieces separate while they are frying. Remove with long chopsticks or slotted spoon. Reserve.

S(Internet Address):
“”

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NOTES : Waterchestnut flour gives a lighter crust than cornstarch, though the latter may be substituted.

Chicken Cioppino

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories : Chicken Pasta
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 whole fryer (about 3 1/2 pounds) — cut into pieces
1 pound fresh cleaned shrimp
1 (28 ounce) c crushed whole tomatoes with liquid
1 (8 ounce) ca tomato sauce
1/2 cup dry white wine
1 cup chicken broth
1 small red or green bell pepper — diced
1 cup chopped onion
4 cloves garlic — minced
3 tablespoons olive oil
6 tablespoons fresh parsley — minced
6 fresh basil leaves — chopped
6 thin lemon slices
1/8 teaspoon white pepper
1/8 teaspoon salt
1 pound cooked spaghetti or other pasta

Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add chicken and saute until golden on all sides, about 3 minutes per side.

Remove to platter; drain any chicken fat from skillet. Reduce heat to medium-low and add remaining olive oil, onion, garlic and bell pepper.

Saute for 3 to 4 minutes until soft. Add tomatoes, tomato sauce, wine, broth, basil, lemon slices and 5 tablespoons parsley; cover and simmer for 15 minutes to allow flavors to blend.

Add chicken and simmer partially covered for another 30 minutes until chicken is tender. Add shrimp, simmering on low heat for 5 minutes longer.

Serve chicken and shrimp with sauce in deep plates over pasta. Garnish each portion with remaining parsley.

Source:
“The National Broiler Council and the U.S. Poultry & Egg Association”
S(Internet Address):
“http://www.eatchicken.com”

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Chicken Cordon Bleu

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories : Poultry
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Chicken breasts
6 Swiss cheese slices
6 Ham slices
3 tablespoons Flour
1 teaspoon Paprika
6 tablespoons Butter
1/2 cup Dry white wine
1 teaspoon Chicken bouillon
1 tablespoon Cornstarch
1 cup Whipping cream

Pound chicken breasts if they’re too thick. Place a cheese and ham slice on each breast within 1/2 inch of edge. Fold edges of chicken over filling and secure with tooth picks. Mix flour and paprika and coat chicken. Heat butter in skillet and cook chicken until browned on all sides. Add wine and bouillon. Reduce heat to low, cover and simmer 30 minutes. Remove toothpicks and transfer breasts to warm platter. Blend cornstarch with cream and whisk slowly into skillet. Cook, stirring until thickened and pour over chicken.

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Chicken Cordon Rouge

Recipe By :
Serving Size : 0 Preparation Time : 0:00
Categories : Chicken Main course
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 boneless, skinless chicken breast halves (
3 ounces goat cheese
1/2 cup Parmesan cheese — grated
1 tablespoon roasted red pepper — chopped or pimento
1/4 teaspoon dried oregano
1/4 cup flour
1 large egg
1 tablespoon water
1/3 cup dry Italian-style bread crumbs
1 tablespoon vegetable oil
1 tablespoon fresh parsley — chopped
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper

Lay chicken breasts between sheets of plastic wrap and pound to 1/4-inch thickness. Sprinkle with salt and pepper.

In medium bowl, blend together goat cheese, parmesan cheese, roasted red pepper and oregano.

Use hands to divide and form the cheese mixture into 4 little logs. Set a log on top of each chicken breast. Roll up chicken, folding in sides, and secure with toothpicks.

In shallow bowl, beat together egg and water. Place flour in shallow pan. In another shallow bowl, combine bread crumbs and parsley.

Dredge chicken roll in flour, patting off any excess. Dip chicken roll in egg, turning to coat all sides; then roll chicken in bread crumbs. Wrap and refrigerate for at least one hour.

Preheat oven to 375 degrees F.

In large, non-stick skillet over medium-high heat, warm oil. Saute chicken rolls, turning to brown all sides, about 5 minutes.

Transfer to a baking dish and bake for 20 minutes, or until firm and cooked throughout. Remove toothpicks before serving.

Source:
“The National Broiler Council and the U.S. Poultry & Egg Association”
S(Internet Address):
“http://www.eatchicken.com/”

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Chicken Couscous

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories : Chicken Main course
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 broiler-fryer chicken drumsticks — skinned
4 broiler-fryer chicken thighs — skinned
2 tablespoons olive oil
1 medium onion — chopped
5 cloves garlic — minced
3 cups chicken broth — warmed
2 tablespoons lime juice
3 carrots — sliced across
2 ribs celery — sliced across
1 (15 ounce) c garbanzo beans — drained well
1 (14 ounce) c artichoke hearts — drained well
LIME SAUCE
1 tablespoon fresh lime juice
1 teaspoon coriander
1 teaspoon salt
1/2 teaspoon cinnamon, ginger, tumeric and pepper
RAISIN COUSCOUS
1 3/4 cups chicken broth
1/3 cup raisins
2 tablespoons butter
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup couscous

Spread Lime Sauce over chicken drumsticks and thighs and set aside about 15 minutes. In large Dutch oven, pour olive oil and heat to medium high temperature.

Add chicken and cook about 5 minutes. Turn chicken; add onion and garlic stirring as chicken continues to brown, about 5 minutes. Pour chicken broth and lime juice over chicken; stir to loosen pan drippings. Add carrots and bring to a boil.

Cover, reduce heat to low and simmer until chicken is tender, about 20 minutes. Add celery and bring to a boil over high temperature. Stir in garbanzo beans and gently place artichoke hearts across the top.

Cover, reduce heat to low and simmer 5 minutes more. With slotted spoon, remove chicken and vegetables to warm serving bowl. Skim off any fat in pan, boil juices about 5 minutes and pour into gravy boat with spout. Mound Raisin Couscous, top with chicken and vegetables and pour juice over all.

LIME SAUCE:
In small bowl, mix together lime juice, coriander, salt and other spices.

RAISIN COUSCOUS
In small saucepan, mix together chicken broth, raisins, butter, cinnamon and nutmeg. Boil 2 minutes over high heat. Stir in couscous, cover and remove from heat. Let stand 5 minutes, fluff with fork and serve immediately. Makes 4 Servings

Source:
“The National Broiler Council and the U.S. Poultry & Egg Association”
S(Internet Address):
“http://www.eatchicken.com/”

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Chicken Curry

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories : Poultry
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons Butter OR Margarine
1 pound Boenless Chicken Breasts — cut into thin strips
1 arge Tomato — coarsely chopped
1 envelope Onion Soup Mix
2 teaspoons Curry Powder
1 cup Water
1/2 cup Plain Yogurt
2 cups Hot Cooked Rice
2 cups Hot Cooked Peas

In large skillet, melt butter and brown chicken over medium heat. Stir in tomato, then onion recipe soup mix and curry blended with water. Simmer covered 15 minutes or until chicken is done. Stir in yogurt; heat through but do not boil. To serve, arrange chicken and sauce over hot rice and peas. Serve, if desired, with flaked coconut, raisins, cashews, or almonds.

MICROWAVE DIRECTIONS:

In 2-quart casserole, heat butter at HIGH (Full Power) 1 minute. Add chicken and heat at HIGH (Full Power), covered, 5 minutes. Stir in tomato, then onion recipe soup mix and curry blended with water. Stir in yogurt; heat at HIGH (Full Power) 1 minute. Let stand covered 5 minutes. Serve as above.

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Chicken Curry Muffins

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories : Chicken
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 3 ounce pack cream cheese — softened
3 tablespoons mango chutney — chopped
1/2 teaspoon (1/2 to 1) curry powder
4 Bays English Muffins — split, lightly toast
Baby lettuce leaves
1/2 pound cooked chicken — sliced
8 slices tomato — halved
8 slices English cucumber — halved

Combine cream cheese, chutney and curry powder; spread on toasted muffins. Top with lettuce.

Alternate slices of chicken, tomato and cucumber; garnish with a dollop of spread and cucumber.

Source:
“Bays Corporation”
S(Internet Address):
“http://www.bays.com”

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Chicken Curry Rice Salad

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories : Chicken Salad
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup plain yogurt
3 tablespoons curry powder — divided
1 clove garlic — minced
1/2 teaspoon salt
1/4 teaspoon ground red pepper
4 boneless skinless chicken breasts
3 cups cooked rice (cooked in chicken broth) — cooled
1 medium-size red pepper — julienned
1/2 medium-size red onion — sliced
1 cup snow peas — julienned
2 green onions — sliced
1/3 cup raisins
1/4 cup unsalted peanuts — chopped
1/4 cup prepared light Italian dressing

Combine yogurt, 2 tablespoons curry powder, garlic, salt and ground red pepper in medium bowl; mix well. Place chicken in refrigerator.

Grill or broil chicken and cut into strips; refrigerate. Combine rice, remaining 1 tablespoon curry powder, red pepper, red onion, snow peas, green onions, raisins and peanuts; mix well.

Cover and refrigerate one hour. Pour dressing over salad; toss. To serve, place chicken strips over salad.

Source:
“The Rice Council”
S(Internet Address):
“www.usarice.com”

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Chicken Divan

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories : Chicken Main course
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 cup milk
2 tablespoons margarine or butter
1 4.8 ounce pa noodle Roni corkscrew Pasta with Four Chee
2 cups chopped cooked chicken or turkey
2 cups broccoli flowerets
1/2 cup croutons — coarsely crushed

In round 3-quart microwaveable glass casserole, combine 1 1/2 cups water, milk and margarine.

Microwave, uncovered, on HIGH 4 to 5 minutes or until boiling.

Stir in pasta, contents of seasoning packet, chicken and broccoli.

Microwave, uncovered, on HIGH 12 to 13 minutes, stirring after 6 minutes.

Let stand 4 to 5 minutes or until desired consistency. Sauce will be thin, but will thicken upon standing. Stir before serving.

Sprinkle with croutons.

Source:
“The National Broiler Council and the U.S. Poultry & Egg Association”
S(Internet Address):
“http://www.eatchicken.com/”

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Chicken Enchilada Casserole

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories : Casseroles Mexican
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Chopped onion
1/2 cup Chopped green bell pepper
1 clove Garlic — minced
3 tablespoons Butter OR Margarine — melted
1 1/2 cups Cubed cooked chicken
2 cups (15 ounces) ranch style beans
1 cup (4 oz) green chilies — chopped
2 teaspoons Flour
1 1/2 cups Chicken broth
1 cup Shredded monterey jack cheese
12 6 inch corn tortillas

Saute onion, pepper and garlic in 1 tablespoon butter. Combine onion mixture with chicken, beans, and chilies; set aside.
Over low heat, combine flour and remaining butter; stir in chicken broth and 1/2 cup cheese. Stirring constantly, continue cooking until sauce begins to thicken and boil. Remove from heat. Dip each tortilla into hot sauce to soften; fill each with 2 heaping tablespoons chicken mixture. Roll up.
Arrange rolls in 9-by-13-by-2-inch baking dish. Combine remaining sauce with leftover filling; pour over rolls. Sprinkle with remaining cheese. Bake in 350-degree oven for 30 minutes or until heated through.

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Chicken Enchilada Casserole

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories : Chicken Main course
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups cooked — cubed chicken
1/4 cup margarine
1 cup chopped onion
1/4 cup flour
2 1/2 cups water
1 tablespoon chicken bouillon
8 ounces sour cream
2 cups shredded cheddar cheese — divided
1 cup chopped green chili peppers
1 (2 ounce) ja pimento — drained
1/2 teaspoon chili powder
12 tortillas
1 teaspoon chives
TOPPING
Shredded lettuce
Chopped tomatoes — chives
Sour cream and hot sauce

In large frypan over medium heat, place margarine. Add onion and saute about 2 minutes. Stir in flour. In water, dissolve chicken bouillon; add to frypan, stirring.

Cook until slightly thickened, remove from heat and stir in sour cream. Reserve 1/3 of mixture and place remainder in large bowl.

Add chicken, 1 cup of the cheddar cheese, chili peppers, pimento and chili powder, mixing well. Spoon equal portions of mixture into each tortilla, roll up and place in 9×13-inch baking pan.

Pour reserved sauce over all and top with remaining 1 cup cheddar cheese. Sprinkle with chives and bake in 350 degree F oven for 25 minutes. Pass Toppings.

Source:
“The National Broiler Council and the U.S. Poultry & Egg Association”
S(Internet Address):
“http://www.eatchicken.com”

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Chicken Enchiladas

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories : Mexican Poultry
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Chicken breast halves
1 16 ounce can Tomatoes — chopped
1 10 ounce can Cream of chicken soup
1 4 ounce can Chopped green chiles
1 cup Chopped onion
2 cups Shredded cheddar cheese
1 teaspoon Ground cumin
1/2 teaspoon Garlic powder
12 Corn tortillas

Cover chicken with water and simmer for 30 minutes. Cool, bone,and cut into strips, set aside.
Mix tomatoes, soup, chilies, cumin, and garlic powder. Dip tortillas into broth left from boiling chicken, place one on a plate, add 2 tablesoons of mixture and 1 tablespoon of cheese. Roll up and place seam side down in baking pan. After all are filled and rolled, pour remaining sauce evenly over enchiladas and sprinkle with remaining cheese. Bake at 350 until cheese is melted (about 20 minutes).

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Chicken Enchiladas

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories : Chicken Main course
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup cooked — diced broiler-fryer
1/2 cup cooking oil
12 corn tortillas
2 8 ounce pack shredded Monterey Jack cheese — divided
3/4 cup chopped onion
1/4 cup butter
1/4 cup flour
2 cups chicken broth
1 cup sour cream
1 4 ounce can jalapenos or green chilies — sliced
SPICY SAUCE
1 finely chopped tomato
1/2 cup finely chopped onion
2 chopped jalapenos
1/4 cup tomato juice
1/2 teaspoon salt

In small frypan, place oil and heat over medium temperature. Dip tortillas, one at a time, in hot oil. Remove tortilla from oil; on each tortilla place 2 tablespoons of the cheese, 1 1/2 tablespoons chicken and 1 tablespoon onion.

Roll up tortilla and place, seam side down, in single layer in 9- x 13-inch casserole. In saucepan, melt butter; add flour, stirring to blend well.

Slowly add chicken broth and cook, stirring, until mixture thickens. Stir in sour cream and peppers; continue cooking until heated through but do not boil. Pour over tortillas and place in 350 degree F oven for 30 minutes.

Remove from oven; sprinkle remaining cheese on top and return to oven for 5 minutes more or until cheese melts. To serve, top with Spicy Sauce.

SPICY SAUCE:
In small bowl, mix together all ingredients.

Source:
“The National Broiler Council and the U.S. Poultry & Egg Association”
S(Internet Address):
“http://www.eatchicken.com”

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Chicken Etouffee

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories : Low-cal Poultry
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large Onion — chopped
1/2 small Sweet red pepper — chopped
1 small Green pepper — chopped
2 stalks Celery — chopped
2 tablespoons Margarine
2 tablespoons Flour
3 cups Chopped, cooked chicken breast
1 clove Garlic — minced
3/4 cup Water
1/2 teaspoon Dried whole thyme
1/4 teaspoon Red pepper
3/4 teaspoon Dry chicken bouillon powder
1/4 teaspoon Salt
1 Dash Hot sauce
2 cups Hot cooked parboiled rice
1 tablespoon Chopped fresh parsley

Coat a large skillet with Pam; place over medium heat until hot. Add onion and other vegetables, saute until tender. Remove from skillet, set aside. Place margarine and flour in skillet; cook over low heat 5 minutes, stirring constantly, until mixture is color of a copper penny. Return vegetables to skillet. Add chicken and other ingredients except rice and parsley. Simmer 2 minutes or till thoroughly heated. Serve over hot cooked rice. Sprinkle with parsley.

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Chicken Fajita Wraps

Recipe By :
Serving Size : 0 Preparation Time : 0:00
Categories : Chicken
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
RICE
1 cup long grain rice
2 cups chicken stock
1/2 cup frozen peas
1 small fresh carrot — diced
2 fresh green onions — diced
2 fresh garlic cloves — diced
1 teaspoon salt
1/2 teaspoon white pepper
1 fresh tomato — diced
1 fresh jalapeno — minced
CALAVACITAS
2 fresh yellow squash
2 fresh zucchini
1 cup frozen corn
1/2 stick butter or margarine
CHICKEN FAJITAS
1 1/2 pounds chicken tenderloins — diced
10 ounces white wine Worcestershire sauce
WRAPS
1 dozen —
10 inch flour tortillas
1 cup white cheddar cheese — shredded
1 avocado — diced

Add carrots, onions, peas, garlic, tomatoes and jalapenos to chicken stock. Add salt and pepper. Bring to a boil. Add rice. Cook on low heat for 20-25 minutes or until rice is done. Cover and set aside. Dice zucchini and yellow squash into small quarters.

Stir fry squash and corn with butter or margarine until slightly tender. Cover and set aside.

Stir fry chicken with butter or margarine. Add salt and pepper if desired.

Heat up lightly oiled grill or large skillet. Lay tortilla on the skillet and add 1 ounce of cheese and spread evenly. Add 3 ounces of rice and spread evenly.

Add 3 ounces of chicken to the center of the tortilla. Cook until tortilla is lightly brown. Add 1 teaspoon of avocado, 2 tablespoons of calavacitas and roll like a burrito.

Source:
“The Tortilla Industry Association”
S(Internet Address):
“http://www.tortilla-info.com/”
Yield:
“12 Wraps”

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Chicken Fajitas

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories : Mexican Poultry
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup Lime juice
2 teaspoons Dijon mustard
1 Jalapeno pepper — minced
4 Garlic cloves — minced
1/4 cup Olive oil
1 1/4 pounds Chicken breasts

In a medium bowl combine lime juice, mustard, jalapeno and garlic; whisk in olive oil. Add chicken; cover and marinate in fridge 30 minutes to 2 hours.
In a medium bowl, combine jalapenos, garlic, onion, tomato, salt and cilantro. Grill or broil chicken 4 to 6 inches from heat 6 to 8 minutes, turning once. Keep warm.
Wrap tortillas in foil; place in 400 degree F oven for 5 minutes until warmed through. Slice chicken lengthwise into 1/4 inch thick slices; place on warmed tortillas, top with pica de gallo, shredded iceberg lettuce and guacamole, if desired. Fold up bottom edge; fold in sides.

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Chicken Fajitas

Recipe By :
Serving Size : 5 Preparation Time : 0:00
Categories : Chicken Main course
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 boneless, skinless chicken breast halves
1 green sweet pepper — cut into strips
2 tablespoons lime juice
1 yellow pepper — cut into strips
2 tablespoons lemon juice
4 tablespoons orange juice
1 onion — sliced into rings
1 clove garlic — minced
10 flour tortillas — heated
1 teaspoon chili powder
1 cup sour cream
1/2 teaspoon salt
1 cup salsa
2 tablespoons canola oil
1/2 cup sliced black olives
1 red sweet pepper — cut into strips

In medium bowl, mix together lime juice, lemon juice, orange juice and garlic. Sprinkle chicken with chili powder and salt.

Set aside half of juice mixture for basting and in remainder, place chicken, turning to coat well. Cover and refrigerate chicken at least 30 minutes.

On prepared grill or broiler rack about 6 inches from heat, place chicken. Cook, turning and basting with reserved marinade, about 10 minutes or until fork can be inserted in chicken with ease.

In nonstick frypan, place oil and heat on medium temperature. Add peppers and onion and cook, stirring, until onion is transparent but still crisp, about 5 minutes. Slice chicken breasts into strips and add to pepper-onion mixture in frypan.

Divide chicken-pepper mixture evenly in center of tortillas; top with dollop of sour cream, salsa and olives; fold tortillas.

Source:
“The National Broiler Council and the U.S. Poultry & Egg Association”
S(Internet Address):
“http://www.eatchicken.com/”

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Chicken Fajitas with Green Olive Cilantro Salsa

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories : Chicken
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
18 corn
OR
12 flour tortillas — warmed or crisped
2 1/2 pounds skinless boneless chicken breasts
1/4 medium onion
2 cups fresh orange juice
4 teaspoons olive oil — if frying
TOPPING
4 cups shredded lettuce
2 cups sour cream
Green Olive-Cilantro Salsa
Fajitas

Place a piece of waxed paper or plastic wrap on a counter top or cutting board. Place 1 chicken breast on top and cover with another piece of waxed paper or plastic wrap. With a mallet, pound the chicken breast 1/8 inch thick. Continue in the same way until all the breasts are flattened. Set aside until ready to cook, or cover and refrigerate for up to 2 days.

When ready to cook the fajitas, finely grate the onion. In a large nonreactive dish, mix the onion and its juice with the orange juice and soy. Remove the waxed paper or plastic wrap, and place the chicken in the onion-orange-soy mixture. Turn to coat both sides. Set aside to marinate for at least 15 minutes and up to 45 minutes, turning once or twice.

If grilling, prepare a charcoal fire and allow the coals to burn until they are mostly covered with white ash and a few red spots show through here and there. This will take about 40 minutes. When the fire is ready, place the chicken breasts on the grill rack, directly above the coals. Cook until no longer pink, but still moist in the center, about 1 1/2 minutes on each side.

If frying, divide the oil between two large frying pans and set over medium-heat until the oil begins to smoke. (You can use one frying pan to save on dishes and cook the fajitas in several rounds.) Add as many chicken breasts as will fit in one uncrowded layer. Cook until no longer pink but still moist in the center, about 1 1/2 minutes on each side. Remove and drain off any liquid from the pan. Continue cooking another round until all the breasts are cooked. Cut the chicken into thin strips. To assemble, place about 1/3 cup of chicken in the middle of a tortilla. Top with some shredded lettuce, sour cream, and Green Olive-Cilantro Salsa. Fold and serve.
Serves 4-6.

Source:
“The Tortilla Industry Association”
S(Internet Address):
“http://www.tortilla-info.com/”

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Chicken Fillets In Tomato-Wine Sauce

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories : Chicken Main course
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound chicken breast fillets — cut into 8 pieces
1/2 teaspoon coarsely ground pepper
1/2 teaspoon salt
1 (16 ounce) c whole tomatoes — quartered, liquid re
2 purple onions — sliced
2 cloves garlic — minced
1 teaspoon basil
1/2 cup white wine

Spray non-stick frypan with butter-flavored non-stick vegetable spray. Heat to medium high, add chicken and brown about 2 minutes on each side.

Remove chicken to warm platter and sprinkle with pepper and salt. Drain all liquid from tomatoes (should be about 1 cup); pour tomato liquid into frypan and add onion, garlic and basil.

Bring to a boil, reduce heat, cover and simmer until onion is tender, about 5 minutes. Add tomatoes, wine and chicken; cover and simmer about 15 minutes.

Remove cover and cook on medium temperature about 5 minutes. Serve on fettuccini noodles.

Source:
“The National Broiler Council and the U.S. Poultry & Egg Association”
S(Internet Address):
“http://www.eatchicken.com/”

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Chicken Florentine

Recipe By : Elizabeth Powell
Serving Size : 4 Preparation Time : 1:00
Categories : Main Dishes Poultry
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound fresh spinach — stems removed, washe
4 tablespoons butter
1 whole large onion — cut into rings
2 whole chicken breasts — cut into 2″ pieces
6 ounces mushrooms — sliced
1/3 cup dry white wine
1 tablespoon flour
1 cup sour cream
1 Pinch garlic powder
4 ounces sharp Cheddar cheese — grated

Steam spinach until wilted, drain and chop. Melt 2 tablespoons of butter in large skillet and sauti onions until golden. Remove onions with slotted spoon, mix with spinach and place in buttered casserole. Add 1 tablespoon butter to skillet. Brown chicken and remove to warm plate. Sauti mushrooms in remaining butter and remove to plate with chicken. Add wine to pan and then stir in flour. Slowly add sour cream and stir until hot and thickened. Add chicken, mushrooms, and garlic powder. Place on spinach, sprinkle with cheese and bake uncovered at 350 for 20 to 30 minutes.

Cuisine:
“Italian”

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Chicken Fried Rice

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories : Chicken Chinese
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Oil
1 Egg — slightly beaten
2 tablespoons Oil
1 cup Chicken — finely diced
1 medium Onion — finely diced
1/2 cup Waterchestnuts — finely diced
1/2 cup Bamboo shoots — finely diced
1/2 cup Celery — finely diced
1 cup Fresh bean sprouts
1/2 cup Frozen peas — optional
1/2 cup Sliced mushrooms — optional
4 cups Cooked rice
Soya sauce
Salt
Pepper

Cut up and prepare all ingredients. Reserve. Heat wok up with 1 tablespoon oil and fry egg into a thin sheet. Remove to plate and reserve.

Add 2 tablespoons more oil to wok. Heat until smoking. Stir fry chicken and onion together until cooked. (If leftover meat is used, just heat through.)

Add bean sprouts, peas, celery. Stir and cook 2 minutes with wok covered. Uncover wok, add all the rest of the vegetables. Stir fry and cook covered for 2 additional minutes.

Add cooked rice, season with salt, pepper, soya sauce. Reduce heat to medium. Take your turner and break up clumps of rice as finely as possible.

Make sure rice takes up soya sauce and does not remain white. Keep stir-frying until all rice is broken up and heated through.

Shut heat off. Cut up sheet of egg into small pieces and stir into rice, or remove rice to serving platter and garnish with egg slivers.

S(Internet Address):
“”

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NOTES : Leftover rice makes a better fried rice. If using leftover rice, place rice in sieve and rinse with hot water from the tap. Pork , beef or shrimps (cooked or uncooked) may be substituted for above chicken

Chicken Fried Steak

Recipe By : Elizabeth Powell
Serving Size : 6 Preparation Time : 0:30
Categories : Beef Main Dishes
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound cube steak
1 1/2 cups all-purpose flour
1 egg
1 cup buttermilk
Salt
Black pepper

Season 1/2 cup flour with salt and pepper to taste. Pat cube steaks dry with paper towel and dredge in seasoned flour. Put aside while preparing batter. Beat egg with milk, then gradually add remaining 1 cup flour, beating constantly to make a smooth, thick batter. Season with salt and pepper.

Heat oil in a fryer to 370 degrees. Dip steaks into batter and place in hot oil. Fry until golden brown, turning once, about 3-4 minutes per side. Be sure to heat oil back to 370 degrees between batches. Drain on paper towels before serving.

Cuisine:
“American”

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Serving Ideas: Serve with chicken gravy, mashed potatoes, biscuits.

Chicken Fried Steak

Recipe By :
Serving Size : 0 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 beef cubed steaks
1 cup flour
1 tsp. salt
1 tsp. pepper
1 cup buttermilk
1 egg
1 tsp. chicken bouillon — powdered
2 tsp. dry mustard
vegetable oil for frying
4 Tbsp. flour
2 1/2 cups milk

Mix 1 cup flour, 1/2-tsp. salt and 1/2-tsp. pepper in a shallow dish. In a second dish, mix the buttermilk, egg, mustard, and bouillon with a whisk. Add 1/2-tsp. salt and 1/2-tsp. pepper.

Dip each steak in the seasoned flour and shake off excess. Dip the floured steaks into the buttermilk mixture and again into the flour. Shake off excess.

Heat 2-3 inches of vegetable oil in a frying pan over medium high heat to 3600F. Use a thermometer to check the temperature of the oil.

Carefully drop the steak into the hot oil and cook for 3-5 minutes on each side until golden brown.

Drain on clean paper towels and keep warm.

Pour all but 4 Tbsp. of oil from skillet. Over medium heat, whisk in 4 Tbsp. flour. Slowly add 2-1/2 cups of milk, stirring continuously. Continue to stir until gravy thickens and just begins to boil. Season with salt and black pepper to taste.

TIPS:

Serve with mashed potatoes and a salad.

Be sure oil is hot before placing the steaks in the frying pan. Oil that is not hot enough will result in soggy, greasy steaks.

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Chicken Fried Steak

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 beef cubed steaks
1 cup flour
1 tsp. salt
1 tsp. pepper
1 cup buttermilk
1 egg
1 tsp. chicken bouillon — powdered
2 tsp. dry mustard
vegetable oil for frying
4 Tbsp. flour
2 1/2 cups milk

Mix 1 cup flour, 1/2-tsp. salt and 1/2-tsp. pepper in a shallow dish. In a second dish, mix the buttermilk, egg, mustard, and bouillon with a whisk. Add 1/2-tsp. salt and 1/2-tsp. pepper.

Dip each steak in the seasoned flour and shake off excess. Dip the floured steaks into the buttermilk mixture and again into the flour. Shake off excess.

Heat 2-3 inches of vegetable oil in a frying pan over medium high heat to 3600F. Use a thermometer to check the temperature of the oil.

Carefully drop the steak into the hot oil and cook for 3-5 minutes on each side until golden brown.

Drain on clean paper towels and keep warm.

Pour all but 4 Tbsp. of oil from skillet. Over medium heat, whisk in 4 Tbsp. flour. Slowly add 2-1/2 cups of milk, stirring continuously. Continue to stir until gravy thickens and just begins to boil. Season with salt and black pepper to taste.

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NOTES : Be sure oil is hot before placing the steaks in the frying pan. Oil that is not hot enough will result in soggy, greasy steaks.

Chicken Gorgonzola Roulades

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories : Chicken Main course
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 boneless, skinless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon pepper
16 large basil leaves
1/2 cup crumbled Gorgonzola cheese
2 tablespoons pine nuts
1 tablespoon olive oil
Basil leaves
SPICY RED PEPPER SAUCE
1 (12 ounce) j roasted red peppers — drained
1/2 cup tomato puree
2 cloves garlic
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon red pepper flakes

Gently pound chicken breasts to 1/4-inch thickness; sprinkle with salt and pepper. Place 4 basil leaves over each piece of chicken, covering entirely. Sprinkle 2 tablespoons of cheese over basil.

In large frypan over medium-high heat, toast pine nuts, shaking pan occasionally, until lightly browned, about 3 minutes. Sprinkle 1/2 tablespoon of the pine nuts over each chicken breast half.

Tightly roll breasts, starting with short end; secure with wooden picks.

To same frypan, add olive oil. Add chicken and saute, turning frequently, about 10 minutes or until brown on all sides. Reduce heat to low, cover and simmer an additional 10 minutes, or until fork can be inserted in chicken with ease.

Remove chicken to cutting board and let rest about 10 minutes. Spoon Spicy Red Pepper Sauce evenly on 4 individual serving plates.

Slice each chicken roll into 1/2-inch slices and arrange, overlapping slices slightly, on top of sauce. Garnish with basil leaves.

SPICY RED PEPPER SAUCE:
In blender container, place all ingredients. Pour into medium saucepan and heat over medium-low heat.

Source:
“The National Broiler Council and the U.S. Poultry & Egg Association”
S(Internet Address):
“http://www.eatchicken.com/”

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Chicken Greek

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories : Chicken Main course
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 boneless, skinless chicken breast halves
3 tablespoons olive oil — divided
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons dried cilantro
2 garlic cloves — finely minced
24 black olives — sliced
1/3 cup diced onion
4 pepperoncini peppers — diced
1 cup diced tomatoes
8 ounces feta cheese
1/2 pound herb seasoned stuffing
2 eggs — beaten

Place chicken between 2 sheets of plastic wrap and flatten to 1/4-inch thickness. Brush with 2 tablespoons of the olive oil and sprinkle with salt, pepper and cilantro.

In small saucepan, place remaining 1 tablespoon olive oil over medium heat. Add garlic, olives, onion and peppers; saute just until tender, about 2 minutes.

Divide mixture into 8 equal parts and spread in center of each chicken piece. Top each with 2 tablespoons diced tomatoes and 1/8 of feta cheese.

Fold chicken around the mixture; secure with picks. Place stuffing in shallow pan and in another dish, place eggs.

Dip each chicken roll first in egg, then in stuffing. Line baking pan with foil and arrange chicken in single layer.

Bake in 350 degree F oven about 30 minutes or until fork can be inserted in chicken with ease. Garnish with cherry tomatoes, carrot strips, black olive slices and cilantro sprigs.

Source:
“The National Broiler Council and the U.S. Poultry & Egg Association”
S(Internet Address):
“http://www.eatchicken.com/”

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Chicken Gumbo

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories : Soups
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 chickens — cut into 8 pieces ea
2 teaspoons mustard — dried
2 teaspoons sweet paprika
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/8 teaspoon ground allspice
1 pinch cayenne pepper
2 tablespoons olive oil
4 stalks celery — cut into 1/2″ dice
2 medium onions — coarsely chopped
2 red bell peppers — cored and cut into
1 tablespoon garlic — finely chopped
4 cup okra — fresh or frozen, sli
1 can plum tomatoes — drained (reserve tom
2 tablespoons tomato paste
1 teaspoon dried thyme
1 bay leaf
1/4 cups flat-leaf parsley — chopped
white rice — cooked, optional

Rinse chicken pieces and pat dry. Preheat oven to 400F. Combine first 6 seasonings in a small bowl and rub into chicken pieces. Place chicken in a shallow baking pan and bake for 15 minutes. Set aside. Place oil in a large, heavy pot. Add celery, onions, red and green peppers and garlic; cook over low heat, stirring, for 10 minutes.

Raise heat to medium, add okra and cook, stirring, an additional 5 minutes. Add tomatoes, tomato paste, thyme and bay leaf. Add chicken and any pan juices to the pot. Cover with reserved tomato juices, making sure that all the chicken pieces are covered in liquid. Simmer over medium-low heat, partially covered, until chicken is tender, about 30 minutes.

Stir in 2 tablespoons parsley. Cook, uncovered, for 15 minutes longer. If gumbo begins to boil, reduce heat. Adjust seasonings to taste. Garnish with remaining parsley. If desired, serve hot over cooked rice.

Source:
“The Searchable Online Archive of Recipes (SOAR)”

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NOTES : Fresh okra is not wide available, but frozen okra is sold in most supermarkets and makes a perfectly acceptable substitute. If using frozen okra, defrost it or tinse under cold water, then proceed. When cooking up this gumbo, I’ve only called for a pinch of cayenne pepper, but you can add as much heat as you like.

Chicken Indienne

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories : Poultry
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds Chicken pieces
3 tablespoons Fresh lemon juice
3 tablespoons All purpose flour
1 teaspoon Salt
1/8 teaspoon Freshly ground pepper
3 tablespoons Oil
1 tablespoon Butter
1 large Onion — chopped
3 tablespoons Curry powder
1/2 cup Water
1/2 cup Heavy cream
1 teaspoon Chicken stock base
2 tablespoons Candied ginger
Lime wedges (optional)

Sprinkle chicken pieces with lemon juice and let stand 30 minutes. Pat dry.
Mix flour, salt and pepper; dredge chicken pieces to coat evenly. In a heavy skillet with a tight lid, heat oil and butter. Cook chicken, sprinkling with any leftover flour mixture, until browned on both sides. Remove from skillet and set aside.
Add onion and cook until golden. Add curry powder and cook for 2 minutes. Gradually beat in water and cream, cook until thickened. Add chicken stock base and ginger, stir, and return chicken to skillet. Cover and simmer, turning chicken once, for 40 minutes or until chicken in tender. Transfer to heated platter and surround with lime wedges. Serve with rice.

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Chicken Jambalaya

Recipe By :
Serving Size : 0 Preparation Time : 0:00
Categories : Chicken Soup
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 boneless, skinless chicken breast halves — poached and cubed
8 medium uncooked shrimp — peeled and deveined
2 tablespoons olive oil
4 cloves garlic — minced
1 medium onion — chopped
1 medium red bell pepper — chopped
1 cup long-grain rice
1 cup white wine
2 cups low-salt chicken broth
1 pound very ripe plum tomatoes — chopped
1 10 ounce pac frozen artichoke hearts — thawed
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons fresh Italian parsley — chopped
1 lemon — cut into wedges

Preheat oven to 375 degrees F.

Warm oil over medium heat in heavy 4-quart, oven-proof casserole pot with cover. Add garlic, onion and red pepper; saute for 5 minutes, or until onion just begins to brown.

Reduce heat to medium; stir in rice and cook for 2 minutes, stirring constantly. Add wine and bring to simmer over high heat. Cook until almost all liquid has evaporated.

Stir in chicken, shrimp and chicken broth. Add tomatoes, artichokes, red pepper flakes, salt and pepper.

Bring to simmer; cover pot and bake for 30 minutes, or until rice is tender. Transfer to serving bowls; sprinkle with parsley, garnish with lemon wedges and serve.

Source:
“The National Broiler Council and the U.S. Poultry & Egg Association”
S(Internet Address):
“http://www.eatchicken.com/”

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Chicken Juran

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories : Chicken Main course
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds boneless, skinless chicken breasts — cubed
1 cup boiling water
2 teaspoons green peppercorns
1/2 cup lemon juice
1/4 cup balsamic vinegar
1 10 ounce pac frozen chopped spinach — thawed, drained
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 12 ounce pac linguini — cooked according to
3 leeks, white part only — cut in thin slices
1/3 cup sundried tomatoes

In small bowl, mix together lemon juice, vinegar, olive oil, salt and pepper.

Place chicken and leeks in medium bowl and top with mixture. Cover and marinate in refrigerator one hour. In small bowl, place sundried tomatoes and cover with boiling water.

Soak 30 minutes, drain and chop. In frypan over medium heat, place peppercorns and chicken mixture. Saute about 7 minutes or until leeks are soft.

Add spinach and sundried tomatoes. Cook about 20 minutes or until fork can be inserted in chicken with ease. Serve over linguini.

Source:
“The National Broiler Council and the U.S. Poultry & Egg Association”
S(Internet Address):
“http://www.eatchicken.com/”

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Chicken Kabobs

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories : Poultry
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Chicken breast halves — skinned, boned, and
cut into 1 1/2-inch cubes
1 teaspoon Paprika
1 cup Dry white wine
2 tablespoons Vegetable oil
1 teaspoon Rosemary — crushed
2 Garlic cloves — minced
2 1/2 cups Chicken broth
1 cup Raw Rice
2 tablespoons Green onions — chopped
2 medium Yellow squash
1 Zucchini squash — cut into
1/2-inch-thick slices

Place chicken in large bowl. Add paprika and stir to coat. Combine wine, oil, rosemary and garlic; pour over chicken. Marinate at room temperature for 1 hour.
About 30 minutes before serving, bring broth to a boil in a medium saucepan. Stir in rice. Cover tightly and simmer 20 minutes. Remove from heat and let stand tightly covered until all liquid is absorbed, about 5 minutes. Stir in green onions.
Meanwhile, thread chicken and squash onto skewers. Brush with marinade. Cook 4 to 5 inches from heat, either under the broiler or on a charcoal grill, for 8 to 10 minutes or until chicken is cooked through. Turn once and baste with marinade during cooking. Arrange kabobs over rice to serve.

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Chicken Kiev

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories : Poultry
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Chicken breasts
1/4 pound Butter
2 tablespoons Chopped green onions
2 tablespoons Parsley — snipped
2 Eggs — beaten
2 tablespoons Water
1/2 cup Flour
1/2 cup Bread crumbs

Remove bones and skin from chicken breasts and pound out to 1/8 inch thick. Cut butter into quarters and lay one in center of each chicken piece. Evenly divide onions and parsley between breasts. Roll each piece into a log and secure with a toothpick.
Mix eggs and water. Roll each log in flour, then dip in egg and cover with bread crumbs. Wrap in plastic wrap and refrigerate for at least 1 hour or overnight.
Deep fry until brown, then bake at 375 degrees for 5 minutes.

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Chicken L’orange

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories : Chicken Main course
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup-up broiler-fryer chicken
1/4 cup flour
1 teaspoon salt
1/4 teaspoon pepper
4 tablespoons butter
1 (6 ounce) ca frozen orange juice
1 cup white wine
1 (8 ounce) ca crushed pineapple — juice included
1/2 cup raisins
2 tablespoons sugar
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 cup slivered blanched almonds

In shallow dish, mix together flour, salt and pepper. Add chicken, one piece at a time, dredging to coat. In large frypan, place butter and melt over medium heat.

Add chicken and cook, turning, about 10 minutes or until brown on all sides. Remove to shallow glass baking dish.

In large bowl, mix together orange juice concentrate, wine, pineapple, raisins, sugar, cinnamons, cloves and almonds. Pour over chicken.

Bake, occasionally basting with pan liquid, in 325 F oven 30 minutes. Raise oven temperature to 350 F and bake about 15 minutes more or until fork can be inserted in chicken with ease. Remove chicken to serving dish and pour orange sauce on top.

Source:
“The National Broiler Council and the U.S. Poultry & Egg Association”
S(Internet Address):
“http://www.eatchicken.com”

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Chicken Lo Mein Loo

Recipe By :
Serving Size : 2 Preparation Time : 0:00
Categories : Chicken Chinese
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound Chinese egg noodles — dried not fresh
1 teaspoon Sesame oil
1 teaspoon Oil
2 ounces Raw lean pork — in matchsticks
2 ounces Raw lean beef — in matchbook cover s
2 ounces Raw chicken — in small pieces of a
2 ounces Raw shelled shrimp — cooked
2 teaspoons Dry sherry
2 teaspoons Cornstarch
4 tablespoons Oil
2 ounces Button mushrooms — sliced reconstituted
2 cups Chinese cabbage — shredded (can substi
2 Scallions — cut into matchsticks
2 tablespoons Soy sauce
1 teaspoon Salt
1/2 teaspoon MSG (substitute chicken bouillon granules)
1/4 pound Raw bean sprouts

Speaking of spaghetti, I gave a recital last Sunday, and my pianist and I arrived at the hall (out of breath, hungry, dusty, tired) early to warm up and try the piano out – but there was another function going on, so we couldn’t use the piano and thus had an hour to waste.

There was one of those hole-in-the-wall Chinese takeout places down the street (turned out to be darn good), so I had: House special lo mein (this an adaptation of Joyce Chen’s recipe) I was served half of this as a “half order” for $4.65, and it was too much, so I