joi, 5 ianuarie 2017
Baked Chicken and Potatoes with Bechamel Sauce Recipe
In this video we will show you how to make baked mozzarella chicken breast with bechamel sauce and baked potatoes. It's pretty simple and very nutritious. Step by step you will learn bechamel sauce chicken recipe. People love bechamel sauce taste with lasagna, it's also turn amazing with chicken breast. Mozzarella top color, will turn golden brown, you will love this image so much.
Preparation for bechamel chicken: Transfer sliced potatoes into a pyrex tray Salt - Blackpepper - Thyme Olive oil Place the potatoes On 200C(400F) pre-heated oven, bake for around 20 minutes (It shouldnt become golden brown) Pour vegetable oil into a pan and then fry the onions Add sliced garlic When it color turn white add red peppers and Italian peppers, add tomato paste add black pepper, paprika, salt now let's start to make bechamel sauce Preparation for Bechamel Sauce Transfer the butter into a pot Add in the flour Gradually stir in the milk Keep stirring, let it boil for 5 minutes Season with black pepper and salt Turn the heat off and let it chill Transfer onto half baked potatoes Spread some mozzarella cheese on it Bake for about 25-30 minutes on 200C (400F) pre heated oven
-Chicken breast
-1 Onion
-1 Red Pepper
-1 Green pepper
-4 Tablespoons oil
-Half a teaspoon of black pepper
-1 Teaspoon red pepper flakes
-1 Teaspoon salt
For --Bechamel Sauce Ingredients:
-2 tablespoons flour
-3 Cups milk
-50g Butter
-1 Teaspoon salt
-A Pinch black pepper
For --Potatoes:
-3 medium size potatoes
Half a teaspoon of salt
-1 Teaspoon thyme
Half a teaspoon of red pepper
-2 Tablespoons olive oil
100gr grated mozzarella
joi, 3 noiembrie 2016
Tandoori Chicken | No Oven – Easy To Make Recipe
Learn how to make Tandoori Chicken mouth watering chicken recipe by chef Varun Inamdar
This is a authentic Tandoori Chicken recipe with easy steps.So watch and learn how to make Tandoori Chicken at home with The Bombay Chef Varun Inamdar only on Get Curried.
How To Make Butter Chicken At Home | Restaurant Style Recipe
Learn how to make Butter Chicken, an heavenly chicken gravy recipe by Chef Varun Inamdar.
Butter Chicken is probably one of the most popular Indian chicken recipes liked by all & hence chef Varun Inamdar brings to your kitchen, your favorite delicacy from restaurant. So watch and learn how to make butter chicken at home only on Get Curried.
marți, 21 ianuarie 2014
Chicken Recipes from around the world
Provencal Chicken Saute
Categories: Chicken, Sauces, Fresh herbs, Syd's book
Yield: 2 servings
2 Whole Chicken Breasts * 1/4 ts Fresh Ground Pepper
1/4 c All-Purpose Flour 1 tb Unsalted Butter
1/4 ts Salt
------------------------------PROVENCAL SAUCE------------------------------
1/2 c Dry White Wine 1/8 ts Dried Thyme
14 oz Italian Plum Tomatoes Salt And Pepper To Taste
1/2 c Julienned Red Bell Pepper 1/4 c Black Olives
1 Clove Garlic, Minced 1 tb Drained Capers
1 tb Minced Fresh Parsley
* Chicken breasts should be skinned, boned and split.
~-------------------------------------------------------------------------
Mix flour, salt and pepper on a plate. Lightly coat chicken with seasoned
flour. Heat butter in a medium skillet over medium heat. Add chicken and
saute,, turning once, until cooked through, 8-10 minutes. Remove to
serving plate and keep warm. Sauce: Pour wine into skillet and increase
heat to medium high. De glaze skillet by heating the wine to boiling and
scrape loose browned bits on bottom of pan. Add tomatoes, bell pepper,
garlic, parsley and thyme; cook, stirring frequently, until thickened, 4-6
minutes. Season with salt and pepper. Spoon sauce over chicken and sprinkle
with olives and capers. Serve hot.
Puerto Rican Chicken-And-Rice Stew
Categories: Chicken, Rice
Yield: 2 servings
1/2 c Chopped onion 1/4 ts
Ground coriander
1 Clove garlic, minced 1/4 ts
Salt
2 tb Water 2/3 c
Long-grain rice
2 Tomatoes, peeled, seeded, 2 c
Chicken broth
-and chopped 2 c
Cooked chicken, coarsely
1 Bell pepper (red or green), -chopped
-chopped 1 c Frozen peas
1/4 c Cooked ham, finely chopped 2 tb Pimiento-stuffed olives,
1/3 c Tomato puree -sliced
3/4 ts Paprika 2 ts Capers
1/4 ts Dried oregano, crushed
SOFRITO:
SOFRITO: In a large skillet cook onion and garlic in the water until the
onion is tender. Stir in the remaining Sofrito ingredients. Simmer,
uncovered, for 15 minutes until almost all of the liquid is evaporated.
Makes 2 cups.
For stew, add rice and chicken stock to the Sofrito. Cook, covered, for 15
minutes until the rice is tender. Stir in the chicken, peas, olives, and
capers. Cook, covered, for 5 minutes.
Makes 4 servings.
Quick Chicken Stir Fry
Categories: Chicken
Yield: 2 servings
2 Chicken Breast Halves, 1/2 White Onion, med size
-boned, cubed to 3/4" size Seasonings:
1 ts Cooking Oil (I used peanut 3 ds Salt
-oil) 2 ds Coarse Black Pepper
10 3/4 oz Can Cream of Mushroom Soup 2 ds Celery Salt
3 oz Sliced Mushrooms 2 ds Garlic Powder
1/2 Green Bell Pepper, med size 3 ds Zatarains Creole Seasoning
Servings 2 Original by: John P. Nicholson
Pre-heat non-stick skillet with the tsp of cooking oil.
De-bone, skin and cut up chicken breast halves into 3/4" cubes.
Start the chicken cooking in the skillet, stiring to coat each piece with
oil. Just before the chicken is white all over, add the above seasonings.
While chicken is cooking, coarsely slice the 1/2 onion, cut bell pepper
halve into thin strips and halve these slices, add these to the chicken.
Stir frequently.
When the onion and bell pepper are sauted with the chicken, add the sliced
mushrooms and mushroom soup, stir to blend, lower heat and cover the
skillet with lid.
Use the next few minutes to prepare the remaining dishes. I opened a can
of asparagus tips and put on stove top to warm and fixed a two person
tossed salad. Total time aprox 20 min. The taste was out of this planet.
There was enough planned over for another meal by adding the remaining 3 oz
of sliced mushrooms. Try it you'll like it.
Quick Chicken Caccitorri
Categories: Chicken
Yield: 4 servings
1 Stewing or frying chicken 1 ts Basil
1 cn Italian style stewed 1 ts Oregano
-tomatoes 3 tb Olive oil
1/2 pk Linguini 1/4 c Vinegar
1 cn Olives, chopped 1 cn Tomato soup
1 c Dry red wine 3 Cloves garlic
2 c Water 1 cn Tomato sauce
Brown the chicken in the olive oil. Put all of the ingredients except the
wine and linguini into a large pot and bring to a boil. Turn stove to
simmer and cook for 1 hour. Remove chicken, cool and debone. Return chicken
to pot, add wine and linguini. Bring back to a boil and cook until linguini
is tender. Serves 1 for four days or 4 for one day.
Quick Chicken
Categories: Chicken, Microwave
Yield: 6 servings
This doesn't get any easier.
Take 1 chicken breast. Place on a microwavable plate. Sprinkle the back
with lemon juice, garlic powder, onion powder, salt, pepper, and crushed
basil or tarragon. Turn over and repeat on front. Cover with Saran Wrap
with a little opening left for excess steam to escape. Microwave on HIGH
for about 5 minutes (depending on the size of the breast -- if they're
small, you may want to check after 4 minutes). Very tasty and juicy.
Of course, you can cook more pieces (or different pieces) at the same time.
If you increase the number of pieces, arrange them on the plate so the
fleshy parts are toward the outside of the plate, since that part cooks
faster than the middle of the plate area, and adjust the cooking time.
I test for doneness by cutting in to the bone. If I see no red and the
juices run clear, the chicken is done.
Quick Country Captain
Categories: Chicken
Yield: 4 servings
2 cDiced tomatoes 2 c Cooked chicken chunks
2 tb
Salad oil 1/4 c Raisins
1/2 cChopped onion 1 ts Salt
1/2 cGreen pepper,cut in 1/2" 1/2 ts Thyme leaves,crushed
-squares 1/2 c Water
1 ts Curry powder
In a large skillet heat oil until hot. Add onion and green pepper; saute
until tender, about 5 minutes. Add tomatoes, chicken, raisins, salt, thyme
and water. Simmer, covered, until hot, about 5 minutes. Serve over steamed
rice, if desired.
Serves 4.
Quick Microwaved Chicken and Stock
Categories: Chicken, Soups
Yield: 3 servings
1 md Onion, quartered 1 Bay leaf
2 Celery stalks, quartered 1 Thyme sprig
1 md Carrot, quartered 3 lb Whole chicken
Stuff first five ingredients into cavity of the chicken. Put chicken into
a microwave-safe oven-cooking bag and set in large microwave-safe bowl. Add
3 cups water to the bag and tie loosely to close it. Cook on HIGH power for
7 minutes per pound, turning over bag and chicken halfway through the
cooking time. Reduce power to DEFROST and cook for about 15 minutes
longer. Strain stock, remove and discard vegetables. Reserve poached
chicken for another use.
Makes 3 to 4 cups of stock.
Quick Pepper Chicken
Categories: Chicken
Yield: 4 servings
1/4 c Vegetable oil 2 lg Green bell peppers, sliced
1 Broiler-fryer, cut into -into strips
-pieces 1 lg Red bell pepper, sliced into
1 ts Celery salt, divided -strips
1 ts Chili powder, divided 2 lg Onions, sliced into rings
Heat oil in large Dutch oven over medium-high heat; add chicken and
sprinkle with 1/2 teaspoon celery salt and 1/2 teaspoon chili powder. Brown
chicken on 1 side, about 5 minutes. Turn chicken, sprinkle with remaining
celery salt and chili powder; cook for about 5 minutes longer until chicken
is browned. Reduce heat to medium-low; cover, and continue cooking until
fork tender, about 15 minutes longer. Drain off and discard any
accumulated fat. Increase heat to medium-high; add peppers and onions and
cook for about 5 minutes, stirring often, until onion is tender. To seve,
sprinkle lightly with additionl chili powder, if desired.
Makes about 4 servings.
Quick Saucy Chicken Stir-Fry
Categories: Chicken
Yield: 4 servings
2 tb Oil 1/4 c 2" julienne cut carrots
3 Chicken breast 1 tb Soy sauce
-halves,skinned,boned,cut 1/4 c Green onion slices
-into 1" pieces 1/2 ts Ground ginger
1 c Broccoli flowerets 1 Clove garlic,minced
1 c Cauliflowerets 2 c Hot cooked rice
1/2 c Salad Dressing or Mayonnaise
Heat 1 Tbs oil in wok or large skillet over medium-high heat. Add
vegetables and garlic; stir-fry 4 to 5 minutes or until crisp tender.
Remove vegetables from pan. Add remaining oil and chicken to pan; stir fry
4 minutes or until tender. Stir in vegetables and all remaining ingredients
except rice; simmer 1 minute, stirring occasionally. Serve over rice.
Makes 4 servings.
Randy Farkas Jerked Chicken
Categories: Chicken, Caribbean
Yield: 4 servings
1 Chicken; 1 lb - washed and 1/2 c Breadcrumbs; dry
-quartered 1/2 ts Seasoned salt
1/2 ts Seasoned salt 1/2 ts Thyme
1/2 ts Garlic powder 1 Onion; large
1/2 ts Black pepper 1/2 ts Pimento seed (allspice berri
1/2 ts Crushed chili peppers -es)
2 ts Soy sauce, dark 2 Garlic cloves
Sauce: 1 c Water
Mix seasonings and soy sauce and rub over the chicken pieces. Cover and
refrigerate overnight to marinate. The next day, bake marinated chicken in
350F oven for 1-1/2 hours. Meanwhile, make the sauce by blending all
ingredients in blender or food processor until smooth. When chicken has
cooked for 1-1/2 hours, remove from the oven and dip each piece in blended
sauce mixture. Return chicken to oven and bake an additional 15 minutes.
Meanwhile, boil remaining sauce for 15 to 20 minutes, or until thickened.
Serve hot sauce with the chicken. Serves 4.
Rantott Csirke
Categories: Chicken
Yield: 4 servings
1/4 c Butter or margerine 1 tb Paprika
1/4 c Flour, all purpose 1/2 ts Onion salt
1 Chicken fryer,cut up 2 tb Lemon juice
(2-1/2#) 1 c Bread crumbs, dried pkgd.
2 Eggs
Rantott Csirke (Oven Fried Paprika Chicken) Melt butter in 350 F. oven in
13"x9"x2" baking pan.
Meanwhile, put flour in paper bag and shake chicken pieces one at a time
until coated. Set aside. In a bowl, beat eggs with fork; combine in salt,
paprika, onion salt and lemon juice until well blended. Dip the flour
coated chicken pieces in egg mixture, then in crumbs, turning to coat
evenly. Then set into melted butter in baking dish; arrange chicken skin
side down.
Bake about 45 minutes or until fork tender, turning once.
Servings: 4
Raspberry Peach Chicken Rolls
Categories: Chicken, Alcohol
Yield: 6 servings
6 md Skinned, boneless chicken 1/4 c Raspberry preserves
-breast halves (1-1/4 lbs) 1/3 c Peach preserves
1/2 ts Apple pie spice 1 tb Peach flavored brandy
8 oz Can peach slices, drained
snipped parsley
Rinse chicken, pat dry with paper towels. Place each chicken breast half,
boned side up, between two pieces of clear plastic wrap. Working from the
denter to the edges, pound chicken lightly with the flat side of a meat
mallet to form six 1/4 inch thick rectangles. Remove from plastic wrap.
Sprinkle each chicken breast half with some of the apple pie spice. Place
one peach slice and 2 tsp of the raspberry preserves on one short end of
each breast half. Fold in the long sides and roll up jellyroll style,
starting from the edge with the peach slice. Place the chicken rolls, seam
side down, in a 2 quart rectangular microwave safe baking dish. cover dish
with mocrowave safe plastic wrap, turn back one corner to vent steam. Cook
on 100 percent power for 8-11 minutes. or until chicken is no longer pink,
rearranging rolls after 4 minutes. In a 1 cup glass measure, cook peach
preserves, uncovered on high for 1 2 minutes, or until mmelted. Stir in
brandy. Pour over chicken rolls. Sprinkle with parsley. Makes 6 servings.
Raspberry-Pineapple Chicken Nibbles
Categories: Chicken
Yield: 10 servings
2 lb Skinless, boneless chicken 12 oz Seedless raspberry preserves
-breasts cut into 1" cubes -(see note)
1/2 ts Freshly ground pepper 1 c Chili sauce
2 tb Vegetable oil 20 oz Pineapple chunks, drained
1. Season chicken w/ pepper. In a large frying pan or chafing dish, heat
oil over medium high heat. Add chicken & saute, tossing until lightly
browned, about 5 minutes.
2. Add raspberry preserves & chili sauce, reduce heat to medium & cook for
10 minutes. Add pineapple & cook for 1 1/2 minutes to heat through. Serve
w/ toothpicks & cocktail napkins.
NOTE: If you can't find seedless preserves, heat ordinary raspberry jam
over low heat, stirring until melted & smooth. Strain through a sieve to
remove seeds.
Ratatouille - Topped Chicken
Categories: Chicken, Pasta
Yield: 4 servings
4 Chicken Breasts * 14 oz Chopped Canned Tomatoes
1 tb Olive Oil 1 Yellow Squash, Sliced
1 md Onion, Chopped 1 Zucchini, Sliced
2 Cloves Garlic, Minced 2 tb Fresh Oregano
1/2 Red Bell Pepper, Chopped Pepper To Taste
1/2 Green Bell Pepper, Chopped 1/2 lb Favorite Pasta
1 sm Eggplant, Cubed
* Chicken breasts should be boned and skinned.
~-------------------------------------------------------------------------
Coat a nonstick skillet with olive oil. Add onions, garlic, peppers and
eggplant. Saut, 10 minutes until soft. Add remaining ingredients. Cover
and simmer for 15 minutes. Preheat oven to 350F. While sauce is
simmering, brown chicken in skillet sprayed with olive oil cooking spray
for about 3 minutes on each side. Place in baking dish, set aside and keep
warm. Cover chicken with sauce, cover with foil and bake for 15 minutes.
Serve over your favorite pasta. For vegetarian dish omit chicken and serve
over rice or pasta.
Rich and Famous Chicken
Categories: Chicken
Yield: 6 servings
3 1/2 lb Cut up, whole chicken 1 Bottle very good champagne
2 tb Lea & Perrin 1 pk Frozen peas
Worchestershire sauce 1 lb Baby carrots
1 ts Dried oregano 1 cn Cream of mushroom soup
2 ts Dried basil 1 sm New potato, cut in half
1 1/2 ts Dry mustard Salt & pepper to taste
8 Pats butter 1 8 in. thick onion
2 tb Fresh squeezed lemon juice
Place chicken in single layer in a pan, perferably ceramic, and sprinkle
worchestershire over top. Sprinkle on some of the oregano/basil mixture,
all of the mustard, salt and pepper, lemon juice, and 1/2 of the champagne.
Marinate chicken for 1/2 hour.
Cover bottom of large casserole with onion slices. Pour some of the
marinade over the onions. Place marinated chicken on top and place a pat of
butter on each piece. Pour remaining marinade over the chicken. Cover
chicken with frozen peas. Sprinkle on some of the oregano/basil mixture.
Sprinkle on some champagne. Cover peas with baby carrots. Sprinkle on
remaining oregano/basil and a little more champagne. Cover carrots with the
soup. Sprinkle on a little more champagne. Distribute potato halves, raw
side down, over top so that potatoes sit part way down in the soup (about
half in and half out). Sprinkle on remaining champagne.
Place covered casserole on center rack in preheated oven (375 degrees, if
casserole is clear; 400 degrees, if not). Bake for 1 hour. Remove lid and
continue baking for 15 minutes. Decamp the vegetables from the casserole,
place individual serving of chicken on plate and add serving of vegetables.
Serve with tossed salad, french bread, and a dry white wine.
Servings: 4 to 6
Roast Chicken with Fresh Sage
Categories: Chicken
Yield: 4 servings
2 oz Fresh Sage, Chopped Juice Of One Lemon
10 Cloves Garlic, Chopped Salt And Pepper To Taste
3 lb Roasting Chicken
Mix fresh sage and garlic. Remove giblets and stuff sage mixture under the
skin of the chicken. Place chicken in a shallow baking dish. Squeeze
lemon juice in body cavity and over chicken. Season with salt and pepper
to taste. Bake at 375F for 1 hour and 15 minutes until golden brown.
Roast Chicken
Categories: Penn-dutch, Chicken
Yield: 6 servings
1 Chicken ** Butter
1 *Bread Stuffing recipe 1 c Sour cream
Salt & pepper
** 4 to 5 lb roasting chicken
Thoroughly clean and wash the chicken. Rub inside and out with salt and
pepper mixed together. Then rub the inside of the chicken generously with
butter. Fill with Bread Stuffing. Place in roasting pan in a hot oven
(400-F) and roast about 2 hours, basting about every 15 minutes with
spoonfuls of the sour cream. If a thicker gravy is desired, 1 Tbsp flour
can be added to the liquid in pan after chicken is roasted.
Roast Chicken with Port Wine, Cream, Mushrooms
Categories: Chicken
Yield: 6 servings
3 lb Chicken -of the cream
1 lb Fresh mushrooms 1 tb Minced shallots
1/2 tb Butter 1/3 c Port wine (Madeira may be
1/2 ts Lemon juice -substituted)
1/4 ts Salt 1 tb Butter
1 c Heavy cream 1/4 c Cognac or a good brandy
1/2 tb Cornstarch, blended with 1 T
PREHEAT OVEN TO 425F. Truss the chicken, then dry the outside thoroughly
and rub with 1 tablespoon butter all over the skin. To brown the chicken:
Set the chicken on a rack, breast side up in the roasting pan, place in the
oven for 5 minutes. Turn on its left side and baste quickly with butter,
return to the oven for another 5 minutes. Turn on its right side for
another 5 minutes, basting as before. To roast the chicken: Leave the
chicken on its right side. Reduce oven temperature to 350F. Leave it for a
total of 15- 20 minutes, basting it at least every 10 minutes. Salt the
chicken, turn it on its other side, and cook another 15-20 minutes, basting
at least every 20 minutes. Turn the chicken breast up and continue basting
every 10 minutes during the last few minutes it is roasting. To tell if the
chicken is done: Prick the thickest part of the drumstick with a fork. If
the juices come out clear yellow, it is done. If not, roast another 5
minutes and test again. As a final check, lift the chicken and drain the
juices from its vent into the pan; if the last few drops are clear yellow,
it is definitely done. Put the chicken on a warm platter, remove the
trussing string, and let it sit at least 5-10 minutes before carving so
that the juices will not retreat into the tissues. It can wait a good 30
minutes with foil over it. As the chicken roasts, wipe the mushrooms clean
with a paper towel, cut off the ends and slice them; if small, leave whole.
Bring 1/4 cup water to a boil with 1/2 tablespoon butter, lemon juice and
salt. Add mushrooms, cover and cook for 8 minutes. Separate the cooking
liquid and save it. Pour the cream and cornstarch and cream mixture into
the mushrooms. Simmer for 2 minutes. Taste and correct seasoning and hold.
When the chicken is done, remove it to its platter and remove all but 2
tablespoons of fat from the pan. Stir in the shallots and saute for 1
minute. Add the port and mushroom juices and reduce rapidly while deglazing
the pan (scraping up the coagulated juices) until the liquid has reduced to
about 1/4 cup. Add the mushrooms and cream. Simmer for 2-3 minutes,
allowing the liquid to thicken slightly. Taste and correct seasoning; add
more lemon juice to taste. Butter the inside of a casserole with butter;
rapidly carve the chicken into serving pieces and sprinkle lightly with
salt. Arrange it in the casserole for serving. Warm the cognac carefully,
do not let it catch on fire. Set the chicken over moderate heat until you
hear it begin to sizzle; pour the cognac over it and ignite it carefully
with a match. Shake the casserole slowly till the flames have subsided.
Pour the mushroom mixture over the casserole, basting the chicken. Cover
and let it steep for 5 minutes. Do not allow the sauce to boil. Serve it
immediately. This recipe will serve 4-people very nicely.
Roast Chicken with Potatoes and Pan Gravy
Categories: Chicken
Yield: 4 servings
--------------------------------INGREDIENTS--------------------------------
3 lb Chicken, rinse/dry 2 tb Butter; softened
Salt 2 tb Olive oil
Freshly ground pepper 1 md Carrot; thickly sliced
1 md Onion; thickly sliced 4 md Red potatoes; peeled, 1/4d
1 sm Onion; quartered 1 tb Flour
1/2 ts Dried thyme 1 c Chicken stock; or water
1. Preheat oven to 350F. Season chicken liberally with salt and pepper
insed adn out. Put small quartered onion and thyme inside cavity and tie
legs together. Rub butter all over chicken.
2. Put oil in a large oval gratin dish or shallow roasting pan. Scatter
sliced onion and carrot around center of dish. Place chicken on top.
Arrange potatoes around chicken, turing to coat with oil. Season with salt
and pepper to taste.
3. Roast chicken in oven, turning potatoes and basting with pan drippings,
for 1 hour and 5 minutes, until chicken is golden brown adn potatoes are
tender. Remove to a serving platter and cover with foil to keep warm.
4. Remove all but 2 tablespoons fat from pan. Place over medium heat, add
flour, and cook, stirring, for 2 minutes. Whisk in stock and bring to a
boil, stirring, until thickened. Season with salt and pepper to taste.
Strain into a gravy boat and pass with chicken.
Roast Pesto Chicken
Categories: Chicken, Sauces
Yield: 4 servings
7 lb Roasting chicken 3/4 c Plus 2 tb chicken broth
7 oz Container purchased pesto 2 tb All-purpose flour
-sauce 3 tb Whipping cream
3 tb Dry white wine
Serves 4
Fresh basil sprigs
Pat chicken dry. Slide hand between chicken skin and meat over breast and
legs to form pockets. Reserve 1 tablespoon pesto for gravy; spread
remaining pesto under skin and over breast and leg meat of chicken, in
cavity of chicken and over outer skin. Tie legs together to hold shape.
Tuck wings under body. Place chicken in large roasting pan.
Preheat oven to 450 degrees F. Roast chicken 15 minutes. Reduce oven
temperature to 375 degrees F and roast until juices run clear when chicken
is pierced in thickest part of thigh, basting occasionally with pan juices,
about 1 hour 15 minutes. Transfer chicken to platter.
Pour pan juices into glass measuring cup; degrease. Add wine to roasting
pan and bring to boil, scraping up any browned bits. Add wine mixture and
any drippings from platter to pan juices. Add enough broth to measure 1
cup. Transfer to heavy small saucepan. Combine 2 tablespoons broth and
flour in bowl; stir until smooth. Add to saucepan. Bring to boil,
whisking constantly. Boil until reduced to sauce consistency, stirring
often, about 5 minutes. Mix in cream and reserved 1 tablespoon pesto.
Season with salt and pepper. Garnish chicken with basil. Serve with
gravy.
Roasted Florida Chicken
Categories: Chicken
Yield: 6 servings
3 sm Broiling chickens,quartered 3 Heaping tbsp. flour
Seasoning salt 6 Cloves garlic,peeled
Red pepper flakes 3 To 4 - cups chicken broth
Juice of 1/2 fresh lime Freshly ground pepper
1/2 c Unsalted butter
Preheat oven to 450 degrees. Sprinkle salt over top and underside of
chicken. Lay chicken pieces skin side up in single layer in shallow
roasting pans. Sprinkle very lightly with red pepper flakes and lime juice.
Set aside.
In a large saucepan, melt butter over low heat and add flour slowly,
stirring constantly. Allow to brown, slowly; do not let burn. Add whole
peeled garlic cloves as paste begins to turn creamy golden. Continue until
paste is light brown in color. If any of the garlic cloves show over
browned edges,remove them. You will have the value of the flavor anyway.
Check seasoning, add salt and freshly ground white or black pepper. Add
chicken broth to paste slowly, stirring constantly with a wire whisk until
blended and the consistency of cream soup. Check seasoning carefully to
avoid over salting.
Spoon sauce over chicken, completely covering edges. Put chicken legs in
oven first. They take a little longer to cook. Five minutes later add
breasts. Baste with sauce in pan every 5 to 10 minutes. Chicken must be
kept moist. Bake a total of 45 to 60 minutes.
Serves 6.
Roasted Lemon/tarragon Chicken
Categories: Chicken
Yield: 6 servings
1 Whole broiler-fryer (3 1/2 1/2 ts Coarse ground black pepper
-pounds) 2 tb Butter or margarine
2 tb Fresh lemon juice 1 tb Chopped fresh tarragon (Or 1
1/2 ts Salt -teaspoon dried)
Preheat oven to 375 F.
Brush chicken cavity and skin with lemon juice then sprinkle with salt and
pepper. If desired, tuck wings under and tie legs to tail. Place on rack
in a shallow roasting pan.
In a small skillet, melt butter with tarragon; brush over the chicken.
Roast for 1 1/2 hours, basting every 30 minutes, or until very tender.
Makes 6 servings.
Rosemary Chicken
Categories: Chicken, Spicy
Yield: 6 servings
2 tb Olive oil 1 ts Garlic powder
2 ts Rosemary leaves 1 tb Dijon mustard
2 ts Parsley leaves 4 Chicken breasts, bone in
Blend first 5 ingredients in food processor or blender, until well
combined. rub mixture over both sides of chicken breast. Place in a shallow
baking pan. Bake uncovered at 375F. oven for 35-40 minutes or until chicken
is done.
Rosemary Chicken Wings
Categories: Chicken, Wings
Yield: 20 servings
2 tb Olive oil 1/2 c Lemonade
2 tb Butter 1 ts Black pepper
2 tb Finely chopped shallots 1 ts Salt
2 ts Dried rosemary 12 Chicken wings
Preheat oven to 425 degrees. In a small saucepan, heat oil and butter over
medium heat. Add shallots and rosemary and cook 2 to 3 minutes. Add
lemonade, pepper and salt. Simmer over low heat for 6 to 8 minutes or until
slightly reduced and syrupy. Cool slightly. Meanwhile, cut chicken wings
into three pieces, discarding wing-tip joint. Place wings in shallow pan
and coat well with sauce. Bake in oven until skin is golden brown, about 30
minutes. Serve with rice or as hors d'oeuvre.
Makes 20 to 24 pieces.
Rosemary Lemon Chicken
Categories: Chicken, Fresh herbs
Yield: 4 servings
4 lg Chicken Breasts 2 tb Honey
1/2 c Lemon Juice 2 tb Vegetable Oil
1 ts Grated Lemon Peel 2 tb Fresh Rosemary,, Chopped
Marinate the chicken in the rest of the ingredients for 30 minutes to
several hours. Cover and bake at 375F for 30 minutes, remove cover and
bake for another 20 minutes. This recipe is for chicken breasts that still
have the bone in. If you use chicken breast fillets reduce the baking time
to 15 minutes covered and 15 minutes uncovered.
Rosemary-Grilled Chicken with Black-Pepper Shallot Butter
Categories: Chicken, Spicy
Yield: 4 servings
4 lg Chicken breasts, with skin BLACK-PEPPER and SHALLOT
-(1 1/2 Lb) -BUTTER:
1 tb Oil 1 Shallot
2 tb Fresh rosemary, minced Tbl butter, softened
Salt 1/2 tb Cracked black peppercorns
Pepper 1 Lemon
PREPARATION: Rub chicken breasts with oil and rosemary; sprinkle with salt
and pepper.
For The Butter. Mince the shallot. Cream the butter, then beat in the
shallot and cracked peppercorns. Season to taste with fresh lemon juice.
Shape into a 1-inch log, wrap in plastic, and refrigerate.
NOTE: Recipe can be made to this point several hours ahead. Wrap and
refrigerate chicken.
COOKING and SERVING: Heat grill or broiler. Grill or broil chicken,
turning once, until cooked through, about 10 minutes. Place cooked chicken
on warmed plates. Top each chicken breast with a 1/4-inch slice of
black-pepper shallot butter.
Makes 4 servings.
Russian Chicken
Categories: Chicken
Yield: 1 servings
Chicken Breasts/Other Parts 8 oz Russian Salad Dressing
1 pk Dry Onion Soup Mix 8 oz Apricot Preserves
Place chicken parts as needed in glass baking dish. Combine dressing,
preserves, and dry onion soup mix, and spoon over chicken. Bake at 350F
for 1-1/2 hours.
Sally Washington's Chicken Dressing
Categories: Chicken, Dressing
Yield: 6 servings
3 c Broken toasted stale bread Milk or water
1 sm Onion, chopped 1/4 ts Black pepper
4 tb Butter 1/2 ts Thyme
Salt to taste
Toast about three and one-half rather thick slices of stale bread and break
into small pieces. Dampen with milk or water so that the bread crumbs are
soft but not mushy. Melt two tablespoons of butter in a frying pan and mix
with the bread. Season with the pepper, thyme and salt. Melt the
remaining butter and fry the onions in it until they are brown. Then add
the bread and let it brown, stirring frequently.
This amount will stuff one five-pound chicken. Sauteing the dressing gives
it an unusual flavor which is well worth the extra effort in preparation.
Salt and Pepper Cured Pan-Fried Chicken
Categories: Chicken
Yield: 4 servings
4 Servings 3 c (about) milk
3 lb Chicken, cut into 8 pieces, 1 c All-purpose flour
-trimmed 1 ts Cornmeal
1/4 c Coarsely cracked peppercorns 1 1/2 c (about) peanut oil
2 c Coarse salt
Arrange chicken in single layer in shallow dish. Sprinkle with pepper,
turning pieces to coat completely. Pack salt over and around chicken. Let
stand at room temperature 2 1/2 hours.
Rinse chicken in cold water; dry thoroughly. Clean dish; add chicken.
Pour in milk to cover. Chill 2 hours.
Drain chicken. Combine flour and cornmeal in another shallow dish. Coat
chicken with mixture, shaking off excess (make sure skin is stretched
around each piece). Arrange chicken in single layer on rack. Refrigerate
uncovered for at least 4 hours.
Heat 1/2 to 3/4 inch oil in cast-iron or other heavy large skillet to 375
F. Add dark meat pieces (they should be only half submerged). Fry 4
minutes, then turn and fry second side 4 minutes. Add white meat and
continue frying until chicken is golden brown and cooked through, turning
pieces 3 to 4 times, 15 to 20 minutes. Drain on paper towels for 5 minutes
and serve.
San Antonio Chicken with Picante Black Bean Sauce
Categories: Chicken, Sauces, Spicy, Southwest
Yield: 6 servings
6 Chicken breast halves, -and drained
-boned and skinned 1 cn Whole kernel corn, drained
2 ts Ground cumin 2/3 c Pace Picante Sauce
1 ts Garlic salt 1/2 c Diced red bell pepper
1 tb Vegetable oil 2 tb Chopped cilantro
1 c Black beans, canned, rinsed
Sprinkle both sides of chicken with 1 teaspoon of the cumin and the garlic
salt. Heat oil in 12" skillet over medium-high heat. Add chicken; cook 3
minutes. In medium bowl, combine beans, corn, Pace Picante Sauce, red
pepper and remaining 1 teaspoon cumin. Turn chicken; spoon bean mixture
evenly over chicken. Reduce heat to medium; cook uncovered 6-7 minutes or
until chicken is cooked through. Push bean mixture off chicken into
skillet. Transfer chicken to serving platter, using a slotted spoon; keep
warm. Cook bean mixture over high heat 2-3 minutes or until thickened,
stirring frequently; spoon over chicken. Sprinkle with cilantro and serve
with additional Pace Picante Sauce.
Santa Fe Chicken
Categories: Chicken, Tex-mex
Yield: 8 servings
Black Bean Relish; * 1/4 ts Pepper
8 Chicken Breast Halves; ** 2 Cloves Garlic;Finely Chopped
1/4 c Vegetable Oil 1/2 c Onion; Chopped, 1 Medium
2 tb Lime Juice 14 oz Artichoke Hearts; ***
1/2 ts Salt
* See Sowest 2 for recipe. ** Chicken Breast Halves should be boneless
and skinless. *** There should be 1 can (14 oz) of Artichoke hearts,
drained and cut
~-------------------------------------------------------------------------
Prepare Black Bean Relish and set aside. Place the chicken breasts in a
shallow glass or plastic dish. Mix remaining ingredients except the
artichoke hearts; pour over the chicken. Cover and refrigerate for 1 hour.
Set oven control to broil. Remove chicken from the marinade. Place chicken
on a greased broiler pan (with out the rack); brush with the marinade.
Broil chicken with the tops about 4 inches from the heat until light brown,
about 10 minutes. Turn chicken over and brush with the marinade. Arrange
the artichoke hearts around the chicken. Broil until chicken is done,
about 8 to 11 minutes longer. Serve with Black Bean Relish.
Saucy Stuffed Chicken Breast
Categories: Chicken, Cheese
Yield: 4 servings
8 3/4 oz Whole kernel corn,drained 1/2 lb Velveeta Pasteurized Process
1/4 c Shredded zucchini -Cheese Spread,cubed
1/2 c Salad dressing or mayonnaise 1/3 c Salad dressing or mayonnaise
2 Whole chicken breasts,split 3 tb Milk
1 c Butter flavored cracker 1/4 c Shredded zucchini
-crumbs
Combine vegetables and 1/4 cup salad dressing; mix lightly. Loosen skin of
each chicken breast to form a pocket; fill with vegetable mixture. Close
opening with wooden pick. Brush chicken with 1/4 cup salad dressing;coat
with crumbs. Place in 12 x 8" baking dish. Bake @ 350 degrees for 55
minutes or until tender. Combine process cheese spread, salad dressing and
milk in a saucepan; stir over low heat until cheese is melted. Stir in
zucchini; serve over chicken.
Makes 4 servings.
Saut Chicken Livers with Onions & Mushrooms
Categories: Appetizers, Chicken
Yield: 4 servings
1 lb Chicken livers 1 lg Onion; coarsely chopped
1/2 c Pancake flour (more or less) 1 c Mushrooms; chopped
1/2 ts Salt 1/2 c Margarine OR
2 ts Garlic powder 3 tb Olive oil (give or take)
1/2 ts Pepper or dried basil
* If using canned mushrooms, squeeze all liquid from mushrooms first.
If using fresh, do not rinse, wipe clean instead.
Mix pancake flour, garlic powder, salt and pepper in a bowl or plastic
baggie. Coat livers in pancake mixture, coating thoroughly. Set aside on
paper plate.
Heat 2 Tb margarine or oil in a frying pan and saut onions until just
clear. Remove onions and set aside.
In a clean pan, heat 1/4 cup margarine or 3-4 Tb. oil on a medium to high
heat. Place livers in pan side by side one at a time. As soon as edges
start to brown turn livers over one at a time, put onions and mushrooms
into pan and lower heat. If necessary add more margarine by adding slivers
around the edge so as not cool down pan. Saut slowly and tenderly for
another 2 or 3 minutes on a medium heat or until done.
Remove from heat and serve immediately with a rice pilaf or alone as an
appetizer.
Sauteed Breast of Chicken a la King
Categories: Chicken, Sauces
Yield: 4 servings
4 Boneless, skinless chicken -dice (1/2 cup)
-breasts (1 1/4 lb) 1/2 c Green bell pepper, cut into
Salt and ground black pepper -medium dice
2 tb Flour 1 md Scallion, sliced thin
2 tb Vegetable oil -crosswise
3 tb Butter 1/4 c Dry sherry
3 oz Domestic white mushrooms, 1/2 c Chicken stock or canned
-sliced thin (1 cup) -chicken broth
1 sm Red bell pepper, roasted, 1 ts Cornstarch
-peeled, and 1/2 c Heavy cream
Seeded OR 1 jar (2 ounces) 1/2 c Loosely-packed parsley,
-drained roasted red -minced
Bell pepper, cut into medium
Sprinkle the chicken breasts with 1/2 teaspoon salt and 1/4 teaspoon
pepper. Dust lightly with flour.
Heat the oil and 2 tablespoons of the butter in a large skillet. Add the
chicken breasts; saute until lightly browned on both sides and cooked
through, about 8 minutes. Remove the chicken from the skillet, cover and
keep warm. Remove and discard the oil and butter from the skillet.
Heat the remaining butter in the skillet. Add the mushrooms, red and green
peppers, and the scallions; saute for about 3 minutes until the vegetables
are softened. Add the sherry; stir to loosen browned bits from the bottom
of the pan. Add the chicken stock and simmer until the liquid reduces to
1/4 cup, about 7 minutes. Mix the cornstarch and heavy cream together; add
to the skillet. Bring to a boil and simmer until the sauce thickens, about
2 minutes. Return the chicken breasts to the skillet and simmer them to
heat through, about 1 minute.
To serve, place a chicken breast on each warmed dinner plate and spoon a
portion of the sauce over each chicken breast. Sprinkle with parsley and
serve immediately.
Makes 4 servings.
Sauteed Chicken Breast with Sage and White Wine
Categories: Chicken
Yield: 4 servings
3 tb Olive or vegetable oil Or on waxed paper
2 Whole chicken breasts,boned 12 Dried sage leaves
-and cut in half 1/2 ts Salt
3/4 c All-purpose flour,spread on 1/2 c Dry white wine
-a dinner plate 2 tb Butter
Freshly ground pepper
Heat oil in heavy bottom skillet over medium high heat. Turn chicken over
in flour, coating both sides, and shake off any excess Do not coat meat
with flour until you are ready to saute it. The flour becomes damp, and the
meat does not brown properly. Slip chicken and sage into hot oil. Cook
briefly, just long enough to brown both sides. When cooked,remove to warm
platter and add salt and pepper. Add wine and butter, return chicken to pan
and coat with wine mixture on both sides of chicken. Transfer chicken to a
warm serving platter, pour remainder of sauce over them and serve
immediately.
Serves 4.
Sauteed Chicken Breasts with Lemon and Parsley
Categories: Chicken
Yield: 4 servings
1 tb Olive Oil Freshly Ground Pepper
5 tb Margarine (divided) Juice of 1 Lemon
3 Whole Chicken Breasts, 3 tb Parsley, chopped
-skinned and cut into 1 Lemon, thinly sliced
-fillets
Heat a 7 inch skillet over medium-high heat. Add oil and 2 tablespoons
margarine. Saute' chicken for 2 minutes on each side. Remove to a warm
platter and top with a few grounds of fresh pepper. Add lemon juice and 1
to 2 tablespoons of water to skillet. Lower heat to medium. Simmer and
scrape bottom of pan to loosen residue. Add parsley and remaining
margarine. Stir over low heat just until margarine has melted. Return
chicken to pan. Turn once or twice to heat thoroughly. Transfer to serving
platter and top with sauce. Garnish with lemon slices.
Serves 4
Sauteed Chicken with Tarragon and Mushrooms
Categories: Chicken
Yield: 4 servings
1/4 lb Fresh mushrooms (3/4 cup) 2 tb Butter
8 Chicken thighs (about 2 Lbs) 1/3 c Dry white wine
Salt 1 c Heavy cream
Pepper 1 tb Fresh tarragon, minced
PREPARATION: Rinse, trim and slice the mushrooms. Lightly sprinkle
chicken with salt and pepper. Melt butter in a large frying pan and sear
chicken on all sides over medium-high heat, about 4 minutes. Add mushrooms
and cook until softened, about 4 minutes. Stir in wine and reduce heat;
simmer, covered, until chicken is cooked through, about 20 minutes. Remove
chicken from pan with slotted spoon. Increase heat to high, stir in cream;
simmer until reduced to 3/4 cup, about 4 minutes. Lower heat to medium and
return chicken to pan; cook until chicken is warmed through. Stir in fresh
tarragon and season to taste with salt and pepper. (NOTE: Recipe can be
prepared several hours ahead.)
SERVING: Reheat over low heat if made ahead. Serve with rice pilaf, if
desired.
Makes 4 servings.
Sauteed Chicken with Mushrooms and Garlic Puree
Categories: Chicken
Yield: 4 servings
3 1/2 lb Chicken, cut into 10 serving 1/2 c Dry white wine
-pieces 2 c Ripe tomatoes, peeled,
Salt and freshly ground -seeded, and chopped
-black pepper 1/2 c Chicken broth
2 tb Flour 4 Sprigs parsley
2 tb Olive oil 1 Bay leaf
1/2 lb Small mushrooms, rinsed in 3 Sprigs fresh thyme, finely
-cold water and -chopped (or 1/2 tsp dried)
Drained well 1/4 c Finely chopped basil or
12 lg Cloves garlic, unpeeled -parsley
1/2 c Finely chopped onion
Sprinkle the chicken pieces with salt and pepper and dredge them in the
flour. Pat well to make the flour adhere.
Heat the oil in a large heavy skillet. Add the chicken pieces, skin side
down; cook, uncovered, for about 10 minutes, turning occasionally to brown
well on all sides. Drain off the fat from the skillet.
Add the mushrooms, garlic, and onion; cook, stirring, over high heat for
about 3 minutes. Add the wine, tomatoes, chicken broth, parsley sprigs,
bay leaf, and thyme; stir to dissolve the brown particles clinging to the
bottom of the skillet. Bring to a simmer and season to taste with salt and
pepper if needed. Cover tightly and cook for 20 minutes.
Remove the garlic cloves with a slotted spoon. Squeeze out the garlic
flesh into a sieve and press the pulp through with a pestle or rubber
spatula. Add the pureed garlic to the skillet and bring the mixture to a
simmer. Cook, stirring often, for about 2 minutes. Remove the bay leaf.
Serve with the chopped basil or parsley.
Makes 4 to 6 servings.
Savory Artichoke Chicken
Categories: Chicken, Casserole, Syd's book
Yield: 4 servings
9 oz Drained Artichoke Hearts 8 Slices Lean Bacon
1/2 ts Salt 4 tb Sweet Vermouth
4 Chicken Breasts * 1 c Italian Plum Tomatoes, Chop
Fresh Ground Pepper 1 c Grated Cheddar Cheese
* Chicken Breasts should be skinned and boned.
~-------------------------------------------------------------------------
Preheat oven to 350F. Arrange the artichoke hearts on the bottom of a
baking dish and sprinkle with salt. Place the chicken breasts on top of
the artichoke hearts. Season lightly with pepper. Lay bacon slices close
together over the chicken and spoon vermouth over all. Bake for 45
minutes, draining excess fat. Combine the tomatoes with the cheese and
spoon over the chicken. Cook for 15 minutes more. Add more vermouth if
desired. For golden brown color, broil for 1 minute. Serve with cooked
rice. --
Scalloped Oysters and Chicken
Categories: Chicken, Oysters
Yield: 8 servings
2 lb Chicken breasts, boneless 2 tb Aromatic bitters
1 c Butter 2 ts Worcestershire sauce
1/2 c Wine (dry white) 1 1/2 ts Salt
3 c Cracker crumbs (fine) 1/2 ts Pepper
3 1/2 c Fresh shucked medium --OR-- 1/2 ts Thyme, dried
-small oysters 1 3/4lb(875g) ds Hot pepper sauce --OR--
-with liquor reserved. -pinch of cayenne pepper.
3/4 c Whipping cream Fresh parsley sprigs
Cut chicken into bite sized pieces. In skillet, heat 1/4 cup of the butter
over medium-high heat; brown chicken, in batches. Remove chicken and set
aside. Pour off fat in skillet; add wine and bring to boil; scraping up
brown bit from the pan. Remove from heat. In saucepan, melt remaining
butter; toss with crumbs. Set aside. Drain oysters, reserve liquor in
measure;add enough water to make 3/4 cup. Pat one-third of the crumbs into
greased 13 inch by 9 inch baking dish. Combine chicken with oysters;
arrange half of the mixture over the crumbs. Pat half of the remaining
crumbs on top; cover with remaining oyster mixture. Pat remaining crumbs on
top. Combine oyster liquor, wine mixture, whipping cream, aromatic bitters,
worcestershire sauce, salt, pepper, thyme and hot pepper sauce; pour over
casserole. Bake in 375 F (190 C) oven for 20 to 25 minutes or until
bubbling and heated through. Garnish with parsley and serve immediately.
NOTE: Oysters add a festive flavor to this easy to make dish. Be sure to
use fresh NOT canned oysters. For a sit-down dinner, you may substitute
chicken pieces for the boneless breasts.
Scampi Style Chicken Thighs
Categories: Chicken, Low-cal, Garlic, Fresh herbs
Yield: 4 servings
4 x Skinned Chicken Thighs 1 tb Olive Oil
1/3 c Fresh Squeezed Lemon Juice Clove Garlic, Minced
2 tb Minced Fresh Parsley 1/8 ts Onion Powder
2 tb Dry White Wine (Or Chablis) 1/8 ts Paprika
1 tb Margarine, Melted
Trim excess fat from chicken. Rinse chicken with cold water, pat dry. Place
chicken in a shallow container. Pour lemon juice over chicken, and let
stand 20 minutes. Combine parsley and rest of ingredients in a small bowl;
stir well. Spray rack of a broiler pan with Pam. Remove chicken from lemon
juice, discarding lemon juiice. Arrange chicken on rack, and brush with
parsley mixture. Broil 6" from heating element, 4 minutes on each side or
till tender.Transfer chicken to a serving platter. Garnish with lemon
wedges and parsley, if desired.
Seasoned City Chicken
Categories: Chicken
Yield: 4 servings
1 Egg 1/4 c Shortening
1/4 c Water 1 ts Salt
1 pk Blue cheese salad dressing 1/8 ts Ground pepper
6 City chicken*(about 1 1/2lb) 1/4 c Dry red wine
3/4 c Dry bread crumbs
Beat egg and water slightly; stir in salad dressing mix. Dip city chicken
into egg mixture; coat with bread crumbs._
Melt shortening in 10-inch skillet. Brown city chicken in hot shortening.
Sprinkle with salt and pepper; add wine. Heat to boiling; reduce heat.
Cover and simmer until done, about 1 hour. Add additional wine to cover
bottom of skillet when necessary._
*NOTE: Equal parts of pork and veal cubes placed on skewers._
Sesame Chicken Teriyaki
Categories: Low-cal, Chicken, Microwave
Yield: 2 servings
2 tb Teriyaki Sauce 1/4 ts Ground Ginger
1 tb Water 6 oz Chicken Breast Halves *
2 x Cloves Garlic, Minced 1/4 ts Sesame Seeds, Toasted
* boned, skinless chicken breast halves, cut into 3/4" wide strips
~-------------------------------------------------------------------------
For marinade, in a small mixing bowl combine teriyaki sauce, water, garlic,
and ginger. Stir in chicken. Let stand 20 minutes at room temperature,
stirring occasionally. Drain. Thread chicken, accordian style, on two
10-12" skewers or four 6" skewers. Place on the unheated rack of a broiler
pan. Broil 4-5" from heat for 3 minutes. Turn chicken and broil 2-3 minutes
more or till chicken is tender and no longer pink. Sprinkle with toasted
sesame seeds. Microwave Directions: Prepare as above, except thread
marinated chicken on four 6" bamboo skewers and place in 8x8x2" baking
dish. Microcook, covered with waxed paper, on 100% power (high) for 3 1/2
~5 minutes or until chicken is no longer pink. Give dish a half-turn every
2 minutes.
Sesame Chicken
Categories: Chicken
Yield: 4 servings
1/4 c Chicken stock 1 ts Ground white pepper
6 tb Fresh lemon juice 4 Skinless, boneless chicken
3 tb Sugar -breast halves
2 ts Grated lemon zest 6 tb Peanut oil
2 ts Plum sauce 1 ts Minced fresh ginger
3/4 c All purpose flour 1 ts Minced garlic
2 Eggs, beaten 1 tb Cornstarch mixed with 1-1/2
1/2 c White sesame seeds -tbps water
2 ts Salt
Chicken breasts are lightly breaded and then pan fried to reduce the
calories in classic lemon chicken. While it may be tempting to reduce the
sugar in the sauce, remember that sugar accentuates the tartness of lemon.
SAUCE
sliced scallion greens for garnish
combine the sauce ingredients in a bowl and reserve. To prepare the
breading, place 1/4 cup of the flour in a large shallow bowl or plate. In
another bowl, beat the eggs, and in a third, combine the remaining 1/2 cup
of flour with sesame seeds and salt and pepper. Arrange these next to each
other on a counter. Wash the chicken breasts and trim any excess fat. Pound
with a mallet or rolling pin to 1/4 inch thickness. Then dip, one at a
time, first in the flour. Pat off any excess and dip in the egg. Lift the
meat, allowing excess egg to drain back into bowl,and then dip and coat
with the flour and sesame seed batter. Reserve on a platter. Heat 4 tbsp of
the peanut oil in a 10 inch skillet over medium high heat. Fry the chicken
breasts, two at a time, until golden,3-4 minutes per side. (Reduce the heat
to medium if the chicken is browning to quickly) Reserve on a platter.
While the last batch is finishing, heat the remaining 2 tbsp of oil in a
small skillet over medium heat. Saute the ginger and garlic until their
aroma is released and then pour in the sauce. When it comes to a boil,
reduce to lowest heat. Drizzle in the cornstarch mixture while stirring
constantly, and remover from heat as soon as the sauce thickens. To serve,
slice each chicken breast into 1/2 inch strips along the width and place on
dinner plates. Spoon on the sauce and garnish with scallions. Serves 4.
Sesame Ginger Chicken
Categories: Chicken, Barbecue
Yield: 4 servings
1 tb Sesame seeds, toasted 2 tb Reduced-sodium soy sauce
2 ts Grated ginger 4 (4 oz) skinned, boned
2 tb Honey -chicken breast halves
vegetable cooking spray thin green onion strips
Combine first 4 ingredients in a small bowl; stir well and set aside.
Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to
1/4 inch thickness, using a meat mallet or rolling pin,
Coat grill rack with cooking spray; place on grill over medium-hot coals.
Place chicken on rack, and cook 4 minutes of each side, basting frequently
with soy sauce mixture. Transfer chicken to a serving platter; garnish with
green onion, if desired. Yield: 4 servings (about 201 cal per serving)
Sesame Oven-Fried Chicken
Categories: Chicken, Microwave
Yield: 5 servings
1 Egg 1 ts Garlic powder
1/2 c Milk 1 ts Salt
1/2 c All-purpose flour 2 1/2 To 3-1/2 pound broiler fryer
2 tb Sesame seeds -chicken, cut up
1 tb Baking powder 1/2 c Margarine or butter
2 ts Paprika
"The chicken is placed right on the carousel, which catches the drippings.
No baking pan is needed. Moving hot air and microwave energy can reach the
food directly and the carousel can be removed for easy cleanup. Set the
oven for 30 minutes and bake without preheating on HIGH mix, 375F. A
conventional oven would be preheated to 400 or 425 F and the cooking time
would be about an hour. At the end of cooking time, test the chicken for
doneness. No pink meat should appear near the bone. If it needs a little
more cooking, reset the oven for 5 minutes. 4 - 5 servings
Beat egg and milk in medium bowl. Combine flour, sesame seeds, baking
powder, paprika, garlic powder and salt in plastic or paper bag. Dip
chicken pieces in egg mixture, then shake in bag to coat. Arrange chicken
pieces skin side up on carousel. Pour margarine evenly over chicken. Bake
30 minutes on HIGH mix, 375 F.
Sesame Seed Chicken
Categories: Chicken, Poultry
Yield: 6 servings
1 Fryer cut up (or pieces) 2 ts Salt
1 Cube (1/2 cup) margarine 1 c Flour
Dunking stuff: 2 tb Sesame see
1 Egg 2 ts Paprika
1/2 c Milk 1/2 ts Baking powder
Flour mixture:
Melt butter in 9x13 pan. Dip chicken pieces in milk and egg mixture, then
in flour mixture. (I use a paper/plastic bag to shake the flour mixture on,
says Marcy.) Place coated chicken in melted butter. Bake at 350 F for 30
min., then turn chicken and bake for another 30 minutes.
Shake in a Bag Chicken
Categories: Chicken, Seasonings
Yield: 6 servings
1 c Bread crumbs 1 ts Garlic powder
1/2 c Flour 1 ts Paprika
2 ts Onion powder 1/2 ts Cayenne
2 ts Dried minced celery 1/2 ts Salt
2 ts Poultry seasoning 1/2 ts Pepper
Mix and store in sealed container. Stores in pantry 1-4 mos. 6 mos frozen.
Shake It and Bake It Coating
Categories: Chicken
Yield: 4 servings
1 c All-Purpose Flour 1 ts Paprika
2 ts Salt 1/2 ts Basil Or Oregano, Crushed
1 ts Pepper 1/2 ts Powdered Thyme
1/2 c Cracker Crumbs 1/2 ts Garlic Powder
This mixture is sufficient to coat six pounds of chicken. In a large jar,
shake together the flour, salt, pepper, crumbs, paprika, basil, thyme and
garlic powder until evenly mixed. Place mixture in a plastic bag. If using
only 3 pounds of chicken, place half of the mixture in a tightly sealed jar
and reserved for later use. Moisten the chicken pieces with milk or water.
Place chicken pieces, one at a time, in the bag and shake until evenly
coated. Bake coated chicken pieces in a greased shallow pan at 350F for 45
~ 60 minutes
Shepherd's Pie with Chicken and Fresh Tarragon
Categories: Chicken
Yield: 6 servings
2 qt Water Enough milk to thin to a
1 md To lg whole chicken -thick puree
2 Sprigs parsley Salt and pepper to taste
1 Onion, chopped (save the *-----Cream Sauce:*
-skin) 1/2 c Butter
2 tb Butter 1/4 c Flour
1 Raw carrot, cut into chunks 2 c Chicken stock
1/2 c Fresh peas 1 c Milk
1/2 c Fresh snap beans, sliced 1/4 c Fresh tarragon, chopped
1/2 c Carrots, diced 1/2 ts Nutmeg
*-----Potato Topping:* 1/8 c Sherry
2 lb Boiling potatoes Pastry for 2 single 9-inch
1/4 c Butter Pie crusts
1/2 c Sour cream Salt and pepper to taste
Source:Cooking from the Garden, Rosalind Creasy Serves: 6 - 8, makes two
pies (one for dinner and one for the freezer)
Preheat oven to 375 F.
Roll out pie crusts, line 2 9-inch pie pans, and put in refrigerator until
ready to fill.
In a large pot, place chicken in 2 quarts water, cover, and simmer for
about 30 - 45 minutes until chicken is done. Remove chicken, drain, and
cool. Skin and bone chicken, saving remains. Cut meat into bite-sized
pieces and set aside. To make stock add chicken skin, bones, giblets,
parsley, onion skin, and carrot chunks to remaining broth in pot. Simmer
uncovered and reduce to create a rich broth, adding water every once in a
while if it boils down too fast. (you can do this easily in a crock pot)
You'll need to end up with 2 Cups of chicken broth (the more flavor you can
extract from the carcass, the more intense the flavor will be in finished
pie.) Drain and set aside.
While chicken is simmering, prepare vegetables. Put 2 Tbls. butter and
chopped onion in a frying pan and cook over medium heat for about 5 minutes
until onions are tender and translucent. Steam diced carrots, green beans,
and peas for 5 - 8 minutes and set aside (use shorter time if you like
crunchy vegetables).
Peel, boil, and mash potatoes. Mix in butter and sour cream, add enough
milk to bring mixture to spreading consistency, and set aside.
Prepare cream sauce by melting butter and whisking in flour. Cook for 2 - 3
minutes, stirring constantly. Slowly add milk and then chicken stock,
whisking constantly as sauce thickens. Stir in tarragon, nutmeg, sherry,
salt, and pepper. Add steamed vegetables, onion, and cooked chicken to
cream sauce. Allow to cool. When cool, put vegetable and chicken mixture in
pie shells. Cover with mashed potato mixture. Smooth with wet knife.
Cover one pie with aluminum foil and freeze. Bake remaining one for 45
minutes or until crust is brown. Let sit for 15 minutes, garnish with
paprika and chopped chives if you wish, slice, and serve. For the frozen
pie, defrost, and then cook and serve as above.
Sherried Chicken Livers
Categories: Chicken
Yield: 4 servings
3 sl Bacon, cut crosswise in 1/2 1/2 ts Dried oregano
-inch-wide strips 1/4 ts Dried savory
1 lb Chicken livers, cut in 1 cn (6 oz) tomato paste
-halves 3/4 c Dry sherry
Salt & pepper 3/4 c Chicken stock or broth
1 lg Onion, slivered 1 tb Butter
1/4 lb Large mushrooms, sliced or 1 tb Olive oil
-quartered 1/4 c Chopped parsley
1 lg Clove garlic, minced Grated parmesan cheese, to
1/2 ts Dried basil -pass as condiment
Brown bacon slices in a large heavy skillet over medium heat, then drain on
paper towels. Sprinkle chicken livers with salt & pepper and cook in bacon
drippings until well browned, removing to a plate as they are browned.
Add onions and mushrooms to skillet pan and cook, stirring, until mushrooms
are tender and lightly browned. Add garlic, basil, oregano and savory, then
blend in tomato paste, sherry and broth.
Reduce heat and simmer, uncovered, stirring occasionally, about 10 minutes.
When sauce thickens, return chicken livers and any liquid that accumulated
while they stood to sauce and cook just until livers are heated thru, about
2 or 3 minutes. Adjust seasonings with salt & pepper. Sprinkle with parsley
and serve hot over rice, polenta or pasta. (Editorial note: After trying
all three, I very much prefer rice with this dish.)
Serves 4.
Short Notice Chicken Sautes
Categories: Chicken
Yield: 4 servings
---------------------------------START WITH---------------------------------
4 Chicken Breasts, Boneless And Skinless
----------------------------------AND ADD----------------------------------
---------------------------ZESTY CHUTNEY BREASTS---------------------------
1 tb Butter 2 tb Mango chutney
1/4 c Orange Juice
------------------------OR: HERBED PARMESAN BREASTS------------------------
1 Egg, Beaten 1 tb Parsley, Fresh, Chopped
1/4 c Bread Crumbs, Dry 1 tb Butter
2 tb Parmesan Cheese, Grated
------------------------OR:PAPRIKA STROGANOFF BREAST------------------------
1/16 ts Paprika 1 tb Butter
1 pn Black Pepper 1/4 c Sour Cream
1/4 c Onion; minced
------------------------OR: PEPPERY MUSTARD BREASTS------------------------
2 tb Dijon Mustard Green Peppercorns, Rinsed
1 c Sour Cream
--------------------------OR: ORANGE HONEY BREASTS--------------------------
2 tb Butter 1/4 ts Ginger, Ground
1 Orange, Juice Of 1/4 ts Curry Powder
1 tb Honey, Liquid
Zesty Chutney: Saute 4 breasts in butter for 4 minutes per side. Stir in
orange juice and mango chutney into pan juices. Cover and simmer 2 minutes.
Herbed Parmesan: Dip chicken into beaten egg. Stir dry bread crumbs with
grated Parmesan cheese and chopped parsley. Press onto 4 boneless, skinless
breasts. Saute in butter for 4 minutes per side. Paprika Stroganoff:
Sprinkle 4 breasts with paprika and black pepper. Saute with minced onion
in butter for 4 minutes each side. Then stir in sour cream. Peppery
Mustard: Whisk Dijon with sour cream and drained and rinsed green
peppercorns. Spoon over sauteed chicken (4 min per side). Orange Honey:
Saute 4 breasts in butter until golden on both sides. Add juice of orange,
honey, ginger and curry powder. Cover and simmer 10 minutes. SERVES:2-4
(depending on appetites)
Shrimp and Chicken Curry
Categories: Shrimp, Chicken, Spicy, Hot, Curry
Yield: 6 servings
1 c Chicken stock 1/4 ts Ground cumin
-OR low-sodium chicken broth 2 tb Chopped fresh dill; -=OR=-
1 c Clam juice 1 tb -Dried dill
1 tb Vegetable oil 2 lb Chicken breast meat
3 Italian sausages - cut into 6 pieces
- cut into 1-in slices 1 c Unsweetened coconut milk
1 md Onion; finely diced -Canned or Fresh
1 1/2 c Uncooked long grain rice - (if unavailable, use
2 Jalapeno peppers - all stock)
- seeded and finely minced 12 Jumbo shrimp
4 tb Curry powder - peeled and deveined
1/2 ts Thread saffron 12 Clams
1/2 ts Ground coriander 12 Mussels
1/4 ts Fennel seeds
---------------------------------CONDIMENTS---------------------------------
Lemon pickle, optional Papaya Chutney, optional
Garlic pickle, optional -(See RECIPE)
Mustard Seeds, optional
PREHEAT OVEN TO 375F. Combine chicken stock and clam juice in a small pan
or pot. Cover and bring to a boil over high heat. In a Dutch oven or paella
pan heat the oil over medium heat, add the sausages and saute to render
some of their fat, about 5 to 10 minutes. Pour off all but 2 tablespoons
fat and return pan to stove. Add the diced onions to the sausages and
saute, without browning or coloring, until translucent, about 5 minutes.
Add the rice and toss to coat with the fat. Add the stock mixture, jalapeno
peppers, curry, saffron, coriander, fennel and cumin. (If using dried dill,
add it now.) Place the chicken, skin-side up, on top of the rice. Cover the
casserole and bake. After 15 minutes, add the coconut milk or extra stock,
the shrimp, the clams and mussels and return to oven, covered. Bake for
another 15 minutes or until the rice is tender and the shells have opened.
Sprinkle with the fresh dill. Arrange on a platter or serve from the pan.
Offer Indian condiments such as lemon pickle, garlic pickle or papaya
chutney.
Shrimp and Chicken Skewers with Wild Rice
Categories: Low-cal, Chicken
Yield: 4 servings
1 Jalapeno pepper* 1 1/2 lb Tomatoes ****
2 tb Minced shallot 4 Small soaked bamboo skewers
1/4 c Minced parsley *+=+
1 Rind of 1 lemon, minced -WILD RICE*
4 Garlic cloves, minced 1 ts Sesame oil
12 Jumbo shrimp ** 1/2 c Chopped onion
1/2 lb Chicken breast *** 1 Stalk celery, chopped
1 Juice of 1 lemon 1/2 ts Minced garlic
1 tb Olive oil 1/2 ts Minced jalapeno pepper
1 Large shallot, sliced 1/2 lb Wild rice
1 ts Dried red chili pepper 1 Bay leaf
10 Fresh basil leaves, minced 2 tb Toasted pine nuts
10 Fresh mint leaves, minced 2 c Chicken stock, defatted
Servings: 4
SKEWERS*
SKEWERS: * Core, seed, and mince jalapeno pepper ** Peel and devein shrimp
*** Bone and skin chicken breast and cut into 12 (1/2 inch) strips ****
Peel, core and seed tomatoes and cut into 1 inch chunks 1. Combine
jalapeno, minced shallot, parsley, lemon rind, and half of the garlic to
make a fine paste. Place in a bowl with the shrimp and chicken and lemon
juice. Toss to coat. Marinate, covered, for at least 1 hour. 2. Heat the
oil in a 2 quart pot. Add the sliced scallion, remaining garlic, chili
pepper, basil and mint. Cook for 2 minutes. Add the tomatoes, cover the
pot, and cook for 10 minutes. Keep warm. 3. Heat a broiler or grill to
hot. 4. Wrap a strip of chicken around the outside of a shrimp. Stick a
skewer through them both so both are secure. Wrap the remaining chicken
and shrimp the same way, putting 3 wrapped shrimp on each of 4 skewers.
Grill or broil for 2 minutes a side. Slide chicken and shrimp onto plates,
and serve with wild rice and stewed tomatoes. WILD RICE: 5. Heat the oil in
a 2 quart pot. Add the onion, celery, garlic and pepper. Cook for 2
minutes, until lightly browned and soft. 6. Add the rice, bay leaf, pine
nuts and stock. Bring to a boil, cover, and lower the heat so the liquid
simmers. Continue cooking for 55 minutes. Uncover and cook until all the
liquid has been absorbed. Discard the bay leaf.
Per serving: 351 calories, 9.3 g fat (23%), 34 g protein, 179 mg sodium,
139 mg cholesterol, 5.3 g dietary fiber.
Shrimp, Chicken and Bacon in a Pot
Categories: Shrimp, Chicken, Pork
Yield: 6 servings
1/4 lb Bacon; cut in 1/4-in dice 1 ts Aniseed or fennel seed
1 c Dry white wine 3 Sprigs fresh tarragon
1 1/2 lb Chicken breast meat - leaves only, chopped, -OR-
- cut into 1-in strips 1 tb -Dried tarragon leaves
12 Raw jumbo shrimp 2 c Broccoli florets
- peeled and deveined 3/4 c Milk
5 c Fish stock or chicken broth Salt; to taste
1 tb Finely minced garlic Freshly ground pepper
2 ts Finely minced onion - to taste
1 ts Celery seed 2 tb Unsalted butter
SET A LARGE, HEAVY POT or Dutch oven on the stove over low heat and cook
the bacon, stirring, for 2 minutes without browning. Add the white wine,
increase heat to high, bring to a boil and cook 1 minute to burn off the
alcohol. Add the chicken, shrimp, broth, garlic, onions, celery seed and
aniseed and decrease heat to medium. If using dried tarragon, add it now.
Cover and cook 3 minutes. Add the broccoli and milk and cook, uncovered,
another 2 minutes. Taste the soup for salt and pepper and add as desired.
To serve, use a slotted spoon to transfer the bacon, chicken, shrimp and
broccoli to soup bowls. Return the broth to a boil and add the butter. Turn
off heat and add the chopped fresh tarragon leaves. Serve the soup in a
tureen and ladle it into the garnished bowls at the table.
Skillet Chicken and Rice
Categories: Chicken, Low-cal
Yield: 6 servings
2 lb Chicken Pieces, Skinned 1/2 c Onion, Chopped
3 c Mushrooms, Fresh, Sliced 1 ts Poultry Seasoning
4 x Carrots, Peeled, Sliced 1/2" 1 ts Bouillon, Chicken, Granules
3/4 c Rice, Long Grain 1/4 ts Salt
Spray a 12-inch skillet with nonstick spray coating. Brown chicken pieces
on all sides over medium heat about 15 minutes. Remove chicken. Drain fat
from skillet, if neccessary. Add mushrooms, carrots, rice, onion,
bouillon, poultry seasoning, 2 cups water, salt. Place chicken atop rice
mixture. Cover; simmer 30 minutes or till chicken and rice are done.
Skillet Corn and Chicken
Categories: Chicken, Vegetables
Yield: 4 servings
1 ts Butter 2 c Broccoli flowerets
4 Boneless chicken breasts 1/2 c Shredded Cheddar cheese
1 cn Campbell's Golden Corn Soup 1/8 ts Black pepper
1/2 c Milk
>1. In skillet, in hot butter, cook chicken 10 minutes or until browned.
Remove; set aside. Spoon off fat. >2. In skillet, combine remaining
ingredients. Heat to boiling. Return Chicken to skillet. >3. Cover; cook
over low heat 10 minutes or until chicken is no longer pink and broccoli is
tender-crisp, stirring often. Garnish with tomato wedges and fresh thyme if
desired.
Sliced Chicken Breast on Caponata
Categories: Chicken
Yield: 2 servings
2 ts Olive oil, preferably extra 2 md
Plum tomatoes, diced
-virgin 1 tb
Dried currants or raisins
2 sm Onions (3 ounces each), 1 tb
Capers, rinsed, drained
-halved, thinly sliced 1/4 ts
Salt
-lengthwise 1/4 ts
Freshly ground pepper to
1 Clove garlic, minced -taste
1 1/4 c Diced pared eggplant 1 ts Vegetable oil
1 c Diced bell peppers, 1 Whole, boneless, skinless
-combination yellow and red -chicken breast, split
3/4 c Diced zucchini (with peel) 1/4 c All-purpose flour
1/4 c Chicken broth 1 ts Fresh thyme leaves or large
1 tb Plus 1 teaspoon balsamic or -pinch dried
-red wine vinegar
This recipe gets 30% or less of its calories from fat. Not a low sodium
recipe (although eliminating added salt will substantially reduce sodium
content).
Makes 2 servings.
1. Heat olive oil in large non-stick skillet over medium-high heat. Add
onions and garlic; cook, stirring occasionally, until onions are softened,
about 3 minutes. Stir in eggplant, bell peppers, zucchini, chicken broth,
and 1 Tablespoon vinegar. Cook, stirring occasionally, over medium heat
until softened, about 5 minutes. Stir in tomatoes, currants, capers, and
1/4 teaspoon each salt and pepper; cook about 5 minutes longer. Set
caponata aside.
2. Heat vegetable oil in medium nonstick skillet over medium heat.
Sprinkle chicken lightly with salt, then coat lightly with flour. Add to
oil and cook, turning once, just until cooked through, 4-5 minutes each
side.
3. Stir remaining 1 teaspoon vinegar and the thyme into caponata and
gently heat just until hot.
4. Slice chicken diagonally into 3/4-inch thick strips. Spoon caponata
onto serving plates and top with chicken strips. Serve hot.
Nutrition Information per Serving: 351 calories 32 g protein 31 g
carbohydrates 11 g fat (28% of calories) 544 mg sodium
Sliced Chicken and Tomatoes with Lemon-Herb Vinaigrette
Categories: Chicken, Sauces
Yield: 4 servings
2 Cloves garlic 1/4 c Lemon juice
1/3 c Fresh basil leaves or 1/4 c Olive oil
2 ts Dried 4 Skinless, boneless chicken
1 1/2 ts Fresh thyme leaves or -breast halves
1/2 ts Dried 3 md Plum tomatoes
2 ts Grated lemon zest
Preheat the broiler. Line a broiler pan with foil.
In a food processor, mince the garlic. Add the basil and thyme and mince.
Add the lemon zest (if using), lemon juice and olive oil, and pulse until
blended. Measure out 3 tablespoons of the vinaigrette to use as a basting
mixture for the chicken.
Place the chicken on the broiler pan and brush with 1 tablespoon of the
reserved basting mixture. Broil the chicken 4 inches from the heat until
it begins to brown, about 10 minutes.
Meanwhile, slice the tomatoes crosswise. Place the tomatoes in a shallow
bowl and pour the vinaigrette remaining in the food processor over them;
set aside.
Turn the chicken over and brush with the remaining 2 tablespoons reserved
basting mixture. Broil 4 inches from the heat until the chicken is cooked
through and browned on the second side, about 6 minutes.
To serve, slice the chicken across the grain on the diagonal. Serve with
the sliced tomatoes and spoon some of the excess vinaigrette on top.
Do-Ahead: The vinaigrette can be made well in advance and the chicken can
be broiled ahead and served at room temperature or chilled.
Makes 4 servings
Smoky Tarragon Chicken
Categories: Chicken, Barbecue
Yield: 4 servings
3 lb Chickens 1/4 c Minced fresh parsley
1 Lemon 1/2 c Olive oil
1/4 c Minced fresh taragon
Salt and pepper Fruitwood chips, soaked in water
Cut chickens into quarters. Chop off backbones and flatten breasts with a
smart blow from the flat of a cleaver or by pressing with the palm of your
hand. Remove last joint from wings (wingtips). Cut several slits in the
chicken legs.
Squeeze juice from the lemon. Mince the parsley and tarragon together. Mix
together the lemon juice, olive oil and the tarragon and parsley. Rub the
mixture into the chicken. Cover and marinate.
Recipe can be prepared to this point several hours ahead.
Start the fire in the grill. Season the chicken pieces with salt and
pepper. Put the dark meat chicken pieces on the grill about 6 inches from
the coals and cook, turning with tongs every 5 minutes, about 25 minutes in
all. After cooking dark meat for about 12 minutes, throw the soaked
fruitwood chips onto the coals; add the chicken breast pieces, cover the
grill, and let the smoke permeate the meat for at least 5 minutes. Remove
the grill cover and continue cooking until the meat tests done, about 7
minutes more. There is no need to baste since the chicken skin has enough
fat to self baste.
Yield: 4 servings.
Soup: Ojai Valley Inn Tortilla Soup
Categories: Soups, Chicken
Yield: 4 servings
1 1/2 lb Large tomatoes, quartered 8 c Chicken stock or canned
1 md Onion, quartered Low-salt broth
1/2 c Plus 3 tbl. vegetable oil 1/4 c Tomato paste
4 Corn tortillas, coarsely 1 tb Chopped fresh cilantro
Chopped 1 tb Ground cumin
6 Garlic cloves, finely 2 ts Chili powder
Chopped 2 Bay leaves
-------------------------------------_-------------------------------------
3 Corn tortillas, cut into Strips
2-inch-long 1/4-inch-wide
-------------------------------------_-------------------------------------
1 c Diced cooked chicken 1 c Shredded cheddar cheese
1 Avacado, peeled, pitted, Sour cream
Diced
Puree tomatoes and onion in processor until mixture is smooth as possible.
Heat 3 tablespoons vegetable oil in heavy large saucepan over medium heat.
Add chopped tortillas and garlic and saute' 2 minutes. Add tomato-onion
puree, chicken stock, tomato paste, cilantro, cumin, chili powder and bay
leaves and bring to boil. Reduce heat and simmer 30 minutes. Season to
taste with salt. Strain soup through coarse sieve, pressing on solids with
back of spoon. (Can be prepared 1 day ahead. Cover and refrigerate.)
Heat remaining 1/2 cup vegetable oil in heavy large skillet over high heat.
Add tortilla strips and cook until crisp and golden about 3 minutes.
Transfer to paper towels and drain well.
Bring soup to simmer. Ladle into bowls. Serve, passing tortilla strips,
chicken, avacado, cheese and sour cream.
Served at the Ojai Valley Inn, Ojai, California.
Souper Chicken
Categories: Soups, Chicken
Yield: 4 servings
8 tb Flour, divided 1/4 ts Paprika
1 1/2 Packets of Chicken noodle 2 1/2 To 3 lbs. chicken pieces,
-soup mix -skin removed if desired
2 ts Parsley flakes 2 c Water
Combine 4 tablespoons flour, 1/2 envelope soup mix, parsley flakes and
paprika. Coat chicken pieces with the mixture. Sprinkle any remaining
mixture over pieces.
In 12x8 in. dish mix remaining flour, soup mix and water. Arrange chicken
pieces in dish. Cover with wax paper or Saran Wrap. Microwave at High 20
to 25 minutes, or until chicken is no longer pink, rearranging but not
turning over pieces and stirring gravy after half the time.
Serves 4.
Sour Cream Onion - Chive Chicken
Categories: Chicken
Yield: 6 servings
-Lisa Hlavaty fdgn81a 1 Frying chicken; cut up
COATING: 3 md Onions; cut in half
2 c Fresh bread crumbs SAUCE:
1/2 ts Salt 1 tb Flour
1/4 ts Cracked pepper 1 c Sour cream
1/4 ts Onion powder 1/4 ts Cracked pepper
1/4 ts Paprika Milk
1/2 c Butter or margarine; melted 2 tb Chopped fresh chives
Heat oven to 350. Combine all coating ingredients except butter. Dip
chicken in melted butter; coat with crumb mixture. Reserve remaining crumbs
and butter. IN 13x9 inch baking pan place chicken; add onions. Sprinkle
remaining crumbs over onions; drizzle with remaining butter. Bake, basting
occasionally for 60 to 70 minutes or unti fork tender. Remove chicken to
platter; keep warm. To make sauce, scrape baking pan; pour pan drippings
into 2 qt sautcpan. Stir in flour. Cook over medium high het, stirring
occasionally, until bubbly, about 1 minute. Reduce heat to medium. Stir in
sour cream and pepper. continue cooking, stirring occasionally, until
heated through. If needed, add milk unti desired consistency is reached.
Serve sauce over chicken and onions. Sprinkle with chives.
South American Potato Platter
Categories: Vegetables, Chicken, Potatoes
Yield: 4 servings
6 c Chicken broth -breasts
2 lb Potatoes, cut into 1-inch 1 sm Bunch fresh cilantro
-chunks 2 c Diced tomatoes
2 Lemons, halved 1/4 c Fresh or canned diced mild
3 Fresh or canned jalapeno -green chiles
-peppers, quartered 1 tb Chopped fresh cilantro
Lengthwise 1 tb White wine vinegar
1 tb Ground cumin 1/4 ts Salt
1/2 lb Boneless, skinless chicken 1/4 ts Pepper
In a large saucepan or Dutch oven, combine the broth, potatoes, jalapeno
peppers and cumin. Bring to a boil, then reduce the heat and simmer for 8
minutes. Add the chicken and simmer for about 7 minutes until the
potatoes are tender and the chicken is cooked. Remove from the heat and
add the bunch of cilantro to the pan. Cool the potatoes and chicken in the
broth for 30 minutes.
Meanwhile make the salsa. Combine the remaining ingredients in a small
bowl.
Drain the potatoes and chicken, reserving 1 cup of the broth. Mound the
potatoes in the center of a large platter. Shred the chicken and arrange
on the platter. Pour 1/2 cup of the reserved broth over the potatoes.
Serve the remaining sauce on the side.
Arrange accompaniments on the platter including any of the following: three
hard-cooked eggs, quartered; one red bell pepper, julienned; one cup of
pimento-stuffed green olives, six whole green onions; crumbled feta cheese;
raisins; peanuts; sour cream and tortilla chips.
Serve immediately with salsa on the side.
Serves 4 to 6.
Southern Crisp Fried Chicken
Categories: Chicken
Yield: 6 servings
3 lb Frying chicken,cut 1 c All-purpose flour
-into serving pieces 1 ts Salt
3/4 c All-purpose flour 1 ts Paprika
1 ts Salt 1 ts Black pepper
1/4 ts Pepper 1/2 ts Garlic powder
1/3 c Crisco 1/4 ts Poultry seasoning
Spicy variation: 3 lb Frying chicken,cut
1 Egg,lightly beaten -into serving pieces
1/2 c Milk Crisco shortening for frying
Rinse chicken pieces under cold running water and pat dry with paper
towels. Combine the flour, salt and pepper in a paper or heavy plastic bag.
Add a few pieces of chicken at a time and shake to coat. Place Crisco in a
heavy deep-sided skillet and heat to 360 degrees (medium high on an
electric stove). Fry the chicken, uncovered, for a total of 30 minutes for
white meat and 40 minutes for dark meat, turning with tongs 4 to 5 times
during frying for even browning. Remove from the pan, drain on paper
towels. Serve immediately.
Spicy Variation:
Combine milk and egg in shallow bowl. Set aside. Combine flour, salt,
paprika, pepper, garlic powder and poultry seasoning in paper or heavy
plastic bag. Shake a few pieces of chicken at a time in bag of seasoned
flour. Roll pieces in egg mixture. Shake again in flour. Allow to sit 10
minutes so flour adheres to chicken. Melt Crisco to depth of 1/2 to 1" in
heavy deep-sided skillet. Heat to 365 degrees. Add chicken. Brown on all
sides. Reduce heat to 275 degrees. Cook until chicken is tender, about 30
minutes for white meat and 40 minutes for dark meat. Turn several times
during cooking. Drain on paper towels. Serve immediately.
Southern Oven Fried Chicken
Categories: Chicken
Yield: 6 servings
1 pk (4oz) potato chips, crushed 1 Fryer chicken (2-1/2 to 3
1/4 ts Garlic salt -lbs) cut up
1 ds Pepper 1/3 c Melted marg
Combine crushed potato chips, garlic salt and pepper. Dip chicken into
melted margarine and roll in dip mixture. Place on baking pan so they
don't touch. Bake at 350 F for 45 minutes. DO NOT TURN
Southern-Fried Chicken
Categories: Chicken
Yield: 6 servings
1/3 c Buttermilk 1/4 ts Freshly ground pepper
1/2 c Flour 3 lb Chicken, cut up
1 ts Salt 2/3 c Lard or vegetable oil.
You can substitute peanut or corn oil for frying, but lard will give that
true southern-fried flavor.
1. Place buttermilk in a shallow dish. Combine flour, salt & pepper in a
plastic or paper bag. Dip chicken pieces in buttermilk. Place 1 or 2 pieces
at a time in the bag; shake to coat.
2. In large deep frying pan, melt lard over medium-high heat to 375. Add
chicken pieces & cook, turning frequently, until brown & crisp, 22?
minutes. Drain on paper towels before serving.
Spanish Rice
Categories: Casserole, Chicken
Yield: 4 servings
1 1/2 c Rice, Uncooked 1/2 c Mixed Vegetables
1 md Onion, Chopped 1 sm Zucchini, Sliced
2 tb Vegetable Oil 1/8 ts Garlic Powder
2 1/2 c Water 1 ts Salt
8 oz Tomato Sauce 3/4 ts Cayenne Pepper
1 sm Bell Pepper, Red Or Green 3/4 ts Chili Powder (If Desired)
1/2 c Peas & Diced Carrots Or:
------------------------------FOR THE CHICKEN------------------------------
1 lb Chicken Breast, Boneless & 2 tb Soy Sauce
Skinless Cut Into Strips
Mix the chicken and soy sauce and cook until the chicken is tender then set
aside. Add to the rice while it is simmering. Cook and stir the rice and
onion in oil in a 10 inch skillet until the rice is golden brown and the
onion is tender. Stir in the remaining ingredients. Heat to boiling;
reduce heat to a simmer. Cover and simmer with chicken for about 30
minutes. Stiring occasionally until the rice is tender.
Special Long-Cook Chicken
Categories: Chicken, Crockpot
Yield: 6 servings
1 Chicken, cleaned and skinned 2 tb Oyster sauce
2 lg Cooking apples, cored and 2 tb Soy sauce
-sliced 1/2 ts Sesame oil (optional)
1/2 c Beer 1/4 ts Grated, dried orange peel
1/2 c Water
Thoroughly clean the chicken under running water, and remove its skin. Put
about a third of the sliced apples in the bottom of the crockpot, then
place chicken on top of them. Mix together the beer, water, oyster sauce,
soy sauce, sesame oil, and orange peel. Place rest of sliced apples on top
of the chicken, then pour liquid mixture over contents of crockpot. Put
crockpot on low heat in the morning, then turn to high 6-8 hours later.
After cooking on high for at least an hour, remove chicken from pot and
serve. Serve with rice, steamed vegetables such as pea pods, and the
cooked apples on the side.
Spiced Chicken and Peaches
Categories: Chicken
Yield: 6 servings
2 tb Vegetable oil 1 cn Sliced peaches in extra
1 Broiler-fryer, cut into -light syrup (16 oz)
-pieces 3 tb Vinegar
1/2 ts Salt 1 tb Prepared mustard
1/4 ts Ground pepper 1/4 ts Ground cinnamon
1 Chicken bouillon cube 1/4 ts Ground allspice
1/2 c Hot water 1/8 ts Ground cloves
Heat oil in a large skillet over medium-high heat. Cook chicken for about
10 minutes, turning occasionally, until browned on all sides. Drain and
discard oil. Sprinkle chicken with salt and pepper. Meanwhile, in small
bowl, dissolve bouillon cube in water to make broth. Drain peaches and
reserve syrup. Stir 1/2 cup reserved syrup into broth along with vinegar,
mustard, cinnamon, allspice, and cloves; mix well. Pour mixture over
chicken. Reduce heat to low, cover, and simmer for 15 minutes. Remove
cover and add peaches; cook over medium heat until liquid is reduced and
chicken is fork tender, about 15 minutes. Serve immediately over cooked
rice.
Makes about 6 servings.
Spicy Chicken Terrine
Categories: Chicken
Yield: 6 servings
8 Bacon rashers, rind removed 1 Egg
250 g Boned chicken breasts 1 pn Ginger
2 tb Brandy 1 pn Tarragon
500 g Chicken flesh Freshly ground white pepper
750 g Belly or shoulder pork 3 tb Finely chopped parsley
3 tb Salt 2 Bay leaves
Line a greased terrine dish or loaf tin with the bacon rashers. Cut the
chicken breasts into fine strips and marinate in the brandy while making
the rest of the terrine.
Mince the chicken flesh and pork together and place in a large bowl. Add
spices, seasoning and beaten egg and mix well.
Pack half the mixture into the bacon lined terrine and top with the
shredded chicken breast meat which has been marinating in the brandy.
Fill the terrine with the remainder of the mince and fold over the rashers
on top of the mixture. Slide the bay leaves under the rashers.
Bake with the lid on (or covered with foil if using a loaf tin) in a pan of
water at 175 deg. C for 2 hours.
Allow to cool, still covered, and then refrigerate.
Serve with crusty French bread.
Spicy Chicken Wings
Categories: Chicken, Hot, Wings
Yield: 4 servings
2 tb Vegetable oil 1/2 ts Salt
1 tb Chili powder 1/4 ts Red pepper flakes, crushed
1 ts Instant minced onion flakes 12 Chicken wings, tips removed
1 ts Garlic powder -(2 pounds)
Preheat oven to 375 F.
Combine oil and chili powder on a large jelly-roll pan. Set in preheated
oven for 5 minutes.
In a large bowl, combine onion flakes, garlic powder, salt, and red pepper
flakes. Add chicken wings and toss to coat with the spices.
Remove pan from the oven. Place chicken wings in single layer; turn to
coat with chili oil using tongs or a wide spatula.
Bake 1 hour, or until chicken wings are tender, turning once or twice.
Makes 4 servings.
Spicy Curried Chicken with Rice
Categories: Chicken
Yield: 4 servings
4 Boneless, skinless chicken -cup)
-breast halves (about 1 1 Clove garlic, minced
-pound) 2 ts Curry powder
1 ts Vegetable oil 2 ts Grated orange peel
1/4 ts Salt 1 c Chicken broth or water
1/8 ts Ground red pepper (cayenne) 2 tb Raisins
1 ts Vegetable oil 1 tb Cornstarch
1 md Unpared green apple chopped 1/4 c Cold water
-(about 1 cup) 2 c Cooked rice
1 md Onion, chopped (about 1/2
Cut chicken breast halves into 1-inch pieces. Heat 1 teaspoon oil in
10-inch non-stick skillet until hot. Cook chicken, salt and red pepper in
oil over medium heat about 5 minutes, stirring frequently until done;
remove chicken. Add 1 teaspoon oil, the apple, onion, garlic, curry powder,
and orange peel to skillet. Cook about 7 minutes, stirring frequently,
until apple is tender. Stir in broth, raisins and chicken. Heat to boiling,
stirring constantly. Mix the cornstarch and cold water; stir into chicken
mixture. Boil and stir 1 minute. Serve over rice. Makes 4 servings.
Spicy Fish Fillets
Categories: Fish, Chicken
Yield: 6 servings
6 oz Fish fillets such as -cheese
-flounder, sole or cod 1/2 c Cornflake crumbs
1 Egg, beaten 1/4 ts Ground red pepper
1/2 c (2-oz.) grated Parmesan
Preheat oven to 450 F. Dip fish in egg; coat with combined cheese, crumbs
and red pepper. Place in greased shallow baking dish. Bake 5 to 10 minutes
or until fish flakes easily with a fork.
Serves 6.
Variation: Substitute boneless, skinless chicken breasts for fish, decrease
temperature to 400 F., bake 15 to 20 minutes or until tender.
Spicy Fried Chicken
Categories: Chicken
Yield: 4 servings
1 Frying chicken (2 1/2-to-3 1 ts Paprika
-lb), cut into serving 1 ts Black pepper
-pieces 1/4 ts Poultry seasoning
1 c All-purpose flour 1/2 c Milk
1 ts Salt 1 Egg, lightly beaten
1/2 ts Garlic powder Shortening or oil for frying
RINSE CHICKEN PIECES under cold running water, and pat dry on paper towels.
In a paper or heavy plastic bag, mix the flour with the salt, garlic
powder, paprika, pepper and poultry seasoning. Mix milk with egg in a
shallow bowl. Shake a few chicken pieces at a time in the bag of seasoned
flour. Roll them in the egg mixture, and then shake them again in the
flour. Allow them to sit for 10 minutes so the flour will adhere to the
pieces. To pan fry, melt shortening or pour oil in a heavy, deep-sided
skillet to a depth of 1/2 to 1 inch. Heat to 365F. Add the chicken pieces,
being careful not to crowd the pan, and brown the chicken on all sides.
Reduce heat to 275 F and continue to cook until the chicken is tender. It
will take about 30 minutes for white meat and 40 minutes for dark meat.
Turn several times during the cooking using tongs, and drain on paper
towels. To deep fry, heat shortening or oil in a deep fryer to 365F. Cook
chicken for 15 minutes for white meat and 18 minutes for dark meat. Drain
on paper towels, and serve immediately. Serves 4.
Spicy Glazed Oriental Wings
Categories: Chinese, Chicken, Wings
Yield: 1 servings
1 lb Chicken Wings Red Pepper Flakes to taste
2 tb Oil 1/4 c Beer
2 Garlic Cloves, chopped fine 2 tb Low Salt Soy Sauce
2 tb Brown Sugar 1/2 ts Sesame Oil (opt)
1 1/2 ts Dried Mustard Sesame Seeds (opt)
Lay wings in a single layer and brush with oil and bake 1 hour in a
preheated 375oF oven. In a lightly greased skillet, add garlic, brown
sugar, red pepper flakes, dried mustard and soy sauce. Heat and add beer.
Add baked wings and raise heat and simmer hard cook about 10 minutes until
coated and well glazed. Sprinkle with sesame oil and seeds.
Spring Chicken Maryland
Categories: Chicken
Yield: 12 servings
3 Broiler/fryers, cut up -cut in square dice
6 tb Cooking oil 3 Pinches nutmeg
1/4 c Flour 3/4 c Melted butter
1/2 ts Salt 3 c Cream or evaporated milk
1/8 ts Pepper Paprika
3 sl Salt pork 1/2-inch thick, Parsley sprigs for garnish
A specialty of dining-car chefs during the Golden Age of Pullman travel
that well deserves its fame. Easily divided.
Cut chicken into quarters. Brush with oil and dredge with flour, salt, and
pepper. Fry salt pork until brown. Add nutmeg. Place chicken on top of pork
(without draining off fat) and baste with melted butter. Cover skillet and
cook about 30 minutes over medium-low heat until tender. Turn chicken
pieces over. Add 1 cup cream, turn heat up to medium, and cook uncovered to
let cream cook down. When sauce is fairly thick, add another cup cream,
cook as before until thickened, and add the last cup cream. Cook until
thick. To serve, spoon cream gravy over chicken pieces, sprinkle with
paprika, and garnish with parsley sprigs. Serves 12.
Steamed Chicken and Beancurd
Categories: Chicken
Yield: 4 servings
1 c Chicken meat, minced 1/2 ts
Five-spice powder
2 c Beancurd, mashed 1 pn
Sugar
3 Egg whites 1 lg
Carrot
1/2 ts Ginger juice 1/2 cStock
1 tb Gin 1 ts
Sesame oil
1 tb Peanut oil Cornstarch paste
1/4 ts Salt 3 lg Cabbage or lettuce leaves
Preparation: All mixing can be done in food processor. Or, use cleaver to
finely mince chicken and mash beancurd. In bowl, combine egg whites, oil,
ginger juice, gin, salt, five-spice powder and sugar; stir to breakdown egg
and blend. Add chicken and beancurd; mix thoroughly. Dip cabbage leaves
in boiling water to make limp. Wash and peel carrot; slice thinly on bias.
Steaming: Place limp leaves in shallow bowl. Arrange carrots on leaves in
decorative pattern. Pack chicken/beancurd mixture tightly in bowl to fill
it. Steam for about 40 minutes at medium boil. Steaming will make mixture
very smooth and firm (avoid over-steaming, which causes beancurd to become
dry and hard). When ready to serve, turn out on serving platter; gently
remove leaves; cover with glaze.
Glaze: Heat stock in saucepan; when hot, add cornstarch paste to thicken.
When ready to use, reheat and add sesame oil; pour over dish.
Serves 4.
Steamed Chicken
Categories: Chicken
Yield: 6 servings
Prepare chicken as for roasting. Rub inside and outside with salt and
pepper. Rub outer surface with melted butter. Place in steamer. Steam
until tender. If desired, steamed chicken may be brushed with melted
butter and browned in hot oven.
Stewed Chicken and Noodles
Categories: Chicken, Pasta
Yield: 6 servings
2 1/2 To 3 - lb. chicken 1/8 ts Pepper
4 c Water 1 bn Celery tops,carrot,a sprig
1 Onion -of parsley
2 c Fine,dry noodles (all tied together)
2 ts Salt
Cut chicken into pieces. Add water, salt and seasonings. Bring to a boil;
remove scum and simmer chicken until tender, about 3 to 4 hours. Remove
bunch of vegetable seasonings. Add noodles to chicken and simmer 15
minutes. Add pepper and more salt, if necessary.
Sticky Chicken
Categories: Chicken
Yield: 4 servings
8 Half chicken breasts w/bone 8 oz French or russian dressing
12 oz Jar apricot preserves 1 Env. onion soup mix
Place chicken in pan that just fits the breasts without too much
overlapping. Mix other ingredients together well and pour evenly over
chicken. Bake in 325 oven for 1 hour. Check after 45 minutes, if chicken is
getting too brown, place foil tent over it for last 15 minutes. Serve with
rice.
Stir Fried Chicken and Apples
Categories: Chicken
Yield: 4 servings
2 x Whole Chicken Breasts * 3 tb Oil
1/3 c Honey Stalk Celery, Sliced
2 ts Curry Powder 1/4 c Raisins
2 x Apples, Peeled & Chopped 3 tb Chopped Parsley
* Skinned and bones removed.
~-------------------------------------------------------------------------
Cut chicken into cubes and place in bowl. Combine honey and curry and mix
thru chicken. Stir in apple slices. Heat oil in heavy skillet over high
heat. Saute celery for 1 minute. Add apple mixture and stir fry 3-4
minutes, just until chicken is no longer pink. Add raisins and parsley,
stir well and serve over rice.
Stir Fried Island Chicken/peanut Garlic Sauce
Categories: Chicken, Sauces
Yield: 4 servings
-------------------------------FOR THE SAUCE-------------------------------
2 ts Creamy peanut butter 1 ts Minced garlic
2 tb Fish sauce 1 ts Red curry paste
2 tb Chicken stock
------------------------------FOR THE CHICKEN------------------------------
3 tb Peanut oil 1 c Chopped yellow summer squas
3 ts Minced garlic 1 c Bean sprouts
1 1/2 ts Minced fresh ginger 8 tb Chopped roasted peanuts
9 oz Boneless chicken,diced 3 tb Chicken stock,optional
1 c Chopped carrots 4 ts Chopped fresh coriander
1 c Chopped zucchini ( cilantro )
Put the peanut butter into a blender,and add the fish sauce and
stock.Blend well.Add the garlic and curry paste,and blend until smooth.
In a wok,heat the peanut oil until very hot.Add the garlic and ginger,and
stir fry a few seconds.Add the chicken.When cooked halfway,add the
carrots,and stir fry a minute or two.Continue adding the
vegetables,stirring a minute after each one.Stir fry one or two minutes..
Add the peanuts and sauce,and mix well.If the sauce is too thick,add the
stock.To serve,sprinkle coriander over each portion.Serves 4. NOTE: Red
curry paste and fish sauce are sold in ethnic aisle of many large
supermarkets,or asian markets.WE increased the amount of chicken to 12
ounces......
Stir Fry Chicken with Tomatoes
Categories: Chicken
Yield: 4 servings
3 md Tomatoes 3 tb Salad oil,divided
2 Chicken breasts (8 oz. 1 md Onion,sliced
-each),halved,skinned,boned 1 c Diced green pepper
3 tb Cornstarch,divided 3/4 c White wine
1 1/2 ts Salt,divided 1/2 c Water
Ground black pepper 1/4 ts Garlic powder
Remove cores from tomatoes. Cut each tomato into eight wedges; set aside.
Cut chicken into 1/2" wide strips (For easy slicing, partially freeze
cornstarch mixed with 1/2 teaspoon of the salt and dash black pepper.) In a
large skillet, heat 2 tablespoons of the oil until hot. Stir fry chicken
until golden brown on all sides, about 5 minutes. Remove with a slotted
spoon to a bowl; set aside. Add onion to skillet; stir fry for 1 minute.
Add green pepper; stir fry until vegetables are crisp tender, about 3
minutes Remove with a slotted spoon to bowl with chicken; set aside. Add
reserved tomato wedges; stir fry for 1 minute; remove to bowl with chicken.
Add remaining 1 tablespoon oil to skillet; heat until hot. Stir in
remaining 1 tablespoon cornstarch. Blend in wine, remaining 1 teaspoon salt
and garlic powder. Cook and stir until sauce thickens, scraping particles
clinging to the bottom of the skillet. Return chicken and vegetables
to skillet; simmer until heated through, about 1 minute. Serve over steamed
rice or shredded lettuce,if desired.
Serves 4.
Stir-Fried Chicken & Apples
Categories: Chicken
Yield: 4 servings
2 x Whole Chicken Breasts * 1/3 c Honey
2 ts Curry Powder 2 x Apples, peeled & chopped
3 tb Oil Stalk Celery, sliced
1/4 c Raisins 3 tb Chopped Parsley
* skinned and deboned
Cut chicken into cubes and place in bowl. Combine honey and curry and mix
thru chicken. Stir in apple slices.
Heat oil in heavy skillet over high heat. Saute celery for 1 minute. Add
apple mixture and stir fry 3-4 minutes, just until chicken is no longer
pink.
Add raisins and parsley, stir well and serve over rice.
Stir-Fried Diced Chicken with Peanuts
Categories: Poultry, Chicken
Yield: 2 servings
8 oz Chicken Breast 5 c Oil
1/2 Cabbage 1 tb Chili Nam Yuey
2 tb Fried Peanuts 2 ts Salt
2 Chilies
Slice Chicken breast on a slant. Pat with the flat side of the Chinese
cleaver. Dice. Rinse cabbage. Remove hard stems. Cut into 3/8" squares.
Remove skin from the fried peanuts. Crush to small granules. Rinse chilies.
Mince. Heat oil in a wok. Fry diced chicken and diced cabbage briefly.
Remove when the color of the chicken changes. Save 3 tb oil in the wok.
Stir fry Chili Nam Yuey for a few seconds. Add diced chicken and cabbage.
Mix well. Add the crushed peanuts, minced chilies and salt. Stir fry well.
Remove and serve.
Note: Szechuanese pickled cabbage and chilies can be used to replace
cabbage and chilies. This dish will taste even better because of the unique
special flavour of Szechuanese pickles. You can replace peanuts with pine
seeds if this dish is served at a banquet.
Stir-Fried Chicken with Chilies and Peanuts
Categories: Chicken
Yield: 3 servings
2 ts Soy sauce 1 c Skinless raw peanuts
1 1/2 ts Corn starch 4 Dried red chilies
1 Clove garlic, minced 8 Dried Japanese mushrooms
1 Piece fresh ginger, minced 1 bn Green onions, sliced
-(1/2-inch long) 1 ts Rice wine vinegar
2 Whole chicken breasts, 1/2 ts Sugar
-boned, skinned, 1 ts Oriental sesame oil
Halved, and diced Freshly steamed rice
1/4 c Peanut oil
Combine soy sauce, corn starch, garlic and ginger in a medium bowl; mix
well. Add diced chicken, tossing to coat evenly. Let stand at room
temperature for 15 minutes. Soak dried mushrooms in hot water for 15
minutes; drain well and thinly slice. Heat oil in wok over high heat. Add
peanuts; stir-fry until golden brown. Remove peanuts with slotted spoon
and set aside. Add chilies and stir-fry until browned; remove with slotted
spoon and set aside. Add chicken, with marinade and stir-fry for 2
minutes. Blend in mushrooms, onion, vinegar and sugar; stir-fry for 1
minute. Return peanuts and chilies to wok, blending well. Add sesame oil
and continue cooking for 1 minute. Serve immediately over freshly steamed
rice.
Makes 3 to 4 servings.
Stir-Fry Chicken
Categories: Chicken
Yield: 6 servings
2 Chicken Breasts, halved, 2 tb Parsley, finely chopped
-skinned, boned and pounded 2 tb Fresh Basil, finely chopped
-to 1/4 inch -OR
2 tb Cooking Oil 2 ts Dried Basil
1/3 c Shallots, sliced 1 ts Worcestershire Sauce
1/3 c Carrots, diced 1/4 ts Pepper
1/3 c Celery, diced 1 tb Cornstarch
1/3 c Dry White Wine 2 tb Cold Chicken Broth
1/2 c Chicken Broth
In a skillet or wok, saute' chicken in oil for about 2 minutes on each
side. Transfer to a heated platter, cover and keep warm. Add shallots,
carrots, and celery to skillet. Saute over medium heat for about 3 minutes,
adding more oil if necessary. Stir in next six ingredients, bring to a boil
and simmer 2 minutes. Stir together cornstarch and chicken broth. Add to
vegetables and stir until thick and bubbly. Return chicken to skillet and
heat thoroughly. Serve with hot cooked pasta, such as ziti.
Stir-Fry Chicken with Walnuts
Categories: Chicken, Pork
Yield: 6 servings
1 Chicken breast Oil for deep frying
2 sl Fresh ginger 1 tb Sherry
2 ts Cornstarch 2 tb Oil
1 c Walnuts 1/2 c Bamboo shoots
1/2 ts Salt 1/4 c Chicken stock
1. Skin and bone chicken; dice in 3/4 to 1-inch cubes. Combine cornstarch,
salt and sherry. Add to chicken and toss gently to coat. Let stand 15
minutes, turning occasionally.
2. Dice bamboo shoots. Mince ginger.
3. Blance walnuts. Heat oil and deep-fry walnuts until golden. Drain on
paper toweling.
4. Heat remaining oil. Add ginger and stir-fry a few times. Add chicken and
stir-fry a couple of minutes until it looses its pinkness.
5. Add bamboo shoots; stir-fry 1 minute more.
6. Stir in stock and heat quickly. Then cooked covered, 2 to 3 minutes over
medium heat.
7. Stir in walnuts only to heat through. Serve at once.
* Variations: 1. Substitute cashews for walnuts.
2. Substitute any of the following for bamboo shoots: diced; 1/2 cup
mushrooms, 1/2 cup celery, 6 water chestnuts or 1 medium onion.
3. In step 1, toss the chicken in a mixture of 1 Tab soy sauce, 3 Tab
sherry, 1/2 tsp sugar and 1/2 tsp salt. Let stand 30 minutes, turning
occasionally. Then drain, reserving marinade. Before stir-frying dredge
chicken in cornstarch; then dip in beaten egg. Add remaining marinade in
step 6.
4 to 6 servings
Stuffed Breast of Chicken
Categories: Chicken
Yield: 4 servings
3 lb Broiler-fryer chicken,cut up 2 tb Butter or margarine,melted
2 Slices white bread 1 ts Flour
6 Sprigs parsley 1 c Dry white wine
1 Egg,beaten 1/2 c Water
1 ts Salt 1 tb Cornstarch
1/4 ts Ground pepper 1 ts Instant chicken bouillon
1/4 ts Ground savory
Remove skin from chicken thighs, drumsticks, wings and back with sharp
knife, reserving thigh skin. Cut meat from thighs, drumsticks, wings and
back. Grind cut chicken, bread and parsley through fine blade of meat
grinder; mix with egg, salt, pepper and savory._
Heat oven to 400'. Remove chicken breasts from bones. Cut each chicken
breast in half. Loosen skin from cut side of each breast half with sharp
knife, forming pocket. Fill pocket with stuffing; fold skin down to cover
stuffing. Use reserved thigh skin to help cover stuffing if necessary._
Place in buttered baking dish, 10x6x2 inches. Brush with melted butter;
sprinkle with flour. Pour wine over chicken. Bake uncovered until chicken
is done, about 35 minutes. Remove chicken to warm platter. Keep warm while
preparing sauce._
Pour liquid remaining in baking dish into 1-quart saucepan. Stir water into
cornstarch; pour into liquid. Stir in instant bouillon. Heat to boiling
over medium heat, stirring constantly. Boil and stir 1 minute. Pour sauce
over chicken._
Stuffed Chicken
Categories: Chicken, Pork
Yield: 4 servings
4 Chicken legs & thighs 3/4 c Bread crumbs
-(attched) 2/3 lb Good italian sausage
1 1/2 Tbl. Dijon mustard 1 Hard boiled egg (finley
5 Tbl. lemon juice -chopped)
1 1/2 Tbl. Worchestershir sauce
Boning the legs...... Turn 1 leg upside down so that the skin side is flat
against te counter top, there will be no skin covering the exposed part ot
the thigh which you are looking at. Cut a slit through the meat of the
thigh down the length of the thigh bone in order to expose it. Scrape the
meat away from the bond, turning it a bit with each scrape until the bone
is completely free of flesh. At the point where the thigh meets the leg
there is a rather large knobby joint. Cut around it with a pointed knife
tip (this job needs good knives) to free the joint from the meat. Next,
begin scrapping the meat from the leg, don't cut a slit down the side but
rather start scraping the meat from the leg just below the joint, roating
it as you go, so that you are working the meat in one pice down toward the
bottom (or ankle) much like taking off a pants leg. When you reach the
knobby joint at the bottom pull the meat back up around the leg and lay the
leg in front of you. With the back side of a large knife wack the leg bone
through the skin, just above that lower joint to break it. Then pull the
bone out and dispose of it, leaving the very end of it in the leg to act as
a kind of 'stopper' for the filling.
Marinating, Stuffing and Cooking: Mix the mustard, lemon juice and
Worchestershir sauce. Put the chicken legs in a pan or bowl and pour the
mixture over them. Let stand at least 4 hours (better over night) in the
refrigerator. Remove the marinated legs from the liquid and mix the bread
crumbs, eggs and sausage togeather. Stuff the legs with this mixture being
careful to allow room for expansion in the leg. The thigh should be 'sewen'
togeather with a couple of toothpicks or a wooden skewer to hold the
filling in. Cook the stuffed chicken legs over hot coals (or 6 in. under a
hot broiler) for about 25-30 minutes, turning when 1/2 done. Baste them
with left-over marinade twice durning the last 10 minutes. Dinner is served
(Makes 4 servings)
Succulent Southern Fried Chicken (Claiborne)
Categories: Chicken, Southern
Yield: 8 servings
2 Chickens (about 1 1/2 to 3 1 tb Salt
-pounds each) 4 ts Ground black pepper
3 To 4 cups milk 1 lb Lard OR 2 cups corn oil
1/2 ts Hot red pepper sauce 1/4 lb Butter
2 c Flour
PREPARATION: Cut each chicken into 8 pieces and put in a large bowl. Add
enough milk to cover and stir in the red pepper sauce. Refrigerate for 1
hour. (Can cover and refrigerate overnight.) In a flat dish, mix the flour
with the salt and pepper. (Can cover and set flour mixture aside
overnight.)
COOKING AND SERVING: In a large frying pan, heat lard and butter to about
225F, being careful not to burn the butter. Dredge half the chicken pieces
in the flour mixture and add to the hot oil, skin side down. Fry until
golden brown on one side, about 8 minutes. Turn the chicken, reduce heat,
and continue frying until golden brown, 15 to 20 minutes longer. Repeat
with remaining chicken. Serve hot or at room temperature. (Can set cooked
chicken aside for up to 8 hours.)
Makes 8 servings.
Sunday Chicken
Categories: Chicken
Yield: 6 servings
2 x Frying Chickens 1 cn Cream of Mushroom Soup
1 pk Wild and Long Grain Rice 1 cn Water
1/3 c Dry White Wine 1/2 c Instant Rice
1 pk Dry Onion Soup Mix
Wash chickens and cut up. Mix together in 13x9 inch glass baking pan;
wild rice, instant rice, mushroom soup, water, wine and half the onion soup
mix. Arrange chicken pieces on top of rice mixture and sprinkle with
remaining onion soup mix. Cover dish tightly with heavy foil. Bake for 2
1/2 hours at 350 degrees. Do not peek. When done, you may add a little
water or wine if rice is too dry.
Supper Omelet with Chicken Sauce
Categories: Eggs, Chicken
Yield: 6 servings
6 Eggs 2 tb Chopped green pepper
1/3 c Milk 2 tb Chopped pimento
1/4 ts Salt 2 ts Chopped chives
1/8 ts Pepper 1 tb Chopped ripe olives
1 ts Butter or margarine 2 tb Butter
SAUCE 2 tb Flour
1 c Diced cooked chicken 1/4 ts Salt
1 2 oz can chopped mushrooms 1 c Milk
OMELET
Make cream sauce with butter, flour, salt and milk. Add chicken,
mushrooms, green pepper, pimento, olives and chives. Heat thru. Keep warm.
(This is the original sauce: Or use 1 can condensed cream of chicken soup,
adding mushrooms, green pepper, pimento, olives and chives.)
Beat eggs slightly, beat in milk and seasonings. Heat butter in non-stick
skillet, pour in omelet mixture and cook slowly. Run spatula around edge,
lifting to allow uncooked portion to flow underneath. When egg is just
cooked but still shiny, loosen edge, roll or fold one half over. Serve on
warm platter with sauce.
Supremes De Volaille Polignac (Chicken Breasts)
Categories: Chicken, Entertain, Sauces
Yield: 6 servings
3 Chicken breasts -dampened towel, stems
-skinned and halved -removed and both caps
1 ts Lemon juice, fresh -and stems cut into 1/8
-strained -inch wide julienne strips
Salt 1 lg Truffle, black
4 tb Butter, clarified -Thinly peeled, sliced
White pepper, freshly ground -1/8-inch thick, and cut
1 tb Butter, unsalted -into 1/8-inch wide strips
2 tb Butter, unsalted 1 1/2 tb Flour
-chilled and cut into 1 c White chicken stock Or:
-1/2 inch bits 1 c Chicken stock, canned
2 tb Lemon juice, fresh, strained -chilled then degreased
1/4 lb Mushrooms, fresh 1 c Heavy cream
-trimmed, wiped with a
Preheat oven to 450*F. Remove the breast bones from the chicken pieces.
With paper towels pat the chicken breasts completely dry and rub them on
both sides with 1/2 teaspoon of lemon juice, a little salt and a few
grindings of white pepper. In a 12-inch saute pan or heavy skillet with an
ovenproof handle, warm the clarified butter over moderate heat for about 10
seconds. Add the chicken and, turning frequently with tongs or a slotted
spatula, saute until the pieces are firm and white, but do not allow them
to brown. Remove the pan from the heat and cover it with a lid or foil.
Then cook the chicken breasts in the middle of the oven for 7 to 8 minutes,
or until they are tender and show no resistance when pierced deeply with
the point of a small skewer. Arrange the chicken on an ovenproof platter.
Reduce the oven heat to the lowest point. Place the pan over moderate heat
on top of the stove and add the mushroom and truffle strips and 2
tablespoons of lemon juice. Stirring constantly, cook for 3 minutes. With
a slotted spoon, remove the mushrooms and truffle strips from the pan and
scatter them over the chicken breasts. Cover the platter with foil and keep
the chicken warm in the oven while you prepare the sauce. With a wire
whisk, stir 1 tablespoon of butter into the liquid remaining in the pan.
When the butter melts, add the flour and continue to whisk over moderate
heat until it is completely absorbed. Pour in the chicken stock and still
whisking constantly, cook over high heat until the sauce comes to a boil
and thickens lightly. Reduce the heat to the lowest possible point and
simmer for 8 to 10 minutes. Then pour in the cream in a slow, thin stream
and, stirring frequently, continue to simmer until the sauce is reduced to
about 1 cup. Remove the pan from the heat and swirl in the 2 tablespoons
of chilled butter bits and the remaining 1/2 teaspoon of lemon juice. Taste
for seasoning. Strain the sauce through a fine sieve directly over the
chicken to mask it completely. Serve at once.
Supremes En Vermouth
Categories: Chicken
Yield: 6 servings
3 lg Chicken Breasts 1/4 c Vermouth, Dry
1 sm Sour Cream 1 cn Cream Of Mushroom Soup
1 pk Pepperige Farm Herb Stuffing Light Cream
1/4 lb Butter, Melted
Skin & bone chicken breasts, cut each in half and dip in sour cream. Roll
in bread crumbs, roll up and place in greased baking pan. Drizzle with
melted butter and vermouth and bake at 350F for 40-45 minutes. Sauce:
Serve with a sauce made of 1 can condensed Cream of Mushroom (or cream of
chicken or both) soup diluted with half a can of light cream and a vermouth
and heated to bubbling.
Sweet & Sour Chicken
Categories: Chicken, Crockpot
Yield: 4 servings
1 Carrot, cut in pieces 1/3 c Red wine vinegar
1 Green pepper, cut in pieces 1 tb Soy sauce
1 Med Onion, quartered 1 ts Chicken bouillon, instant
2 tb Tapioca, quick-cooking 1/2 ts Garlic powder
4 Chicken breasts, boned 2 tb Ginger-root, fresh, minced
8 oz Pineapple chunks, canned 1 ts Dried cilantro or 10 leaves
1/3 c Dark brown sugar, firmly Fresh cilantro
- packed Rice, hot cooked
For crockpot cooking -Put vegs.in bottomof crockpot. Sprinkle tapioca
over vegetables. Place chicken atop vegs.Combine all other ingreds. Except
rice in a small bowl. Pour over chicken. Cover crockpot and turn to low and
cook for 8-10 hours. Before serving make rice. Serve over rice. Leftovers
can be reheated in microwave. To cook in oven Put vegetables in bottom of a
greased pan. Sprinkle vegs. with tapioca. Add chicken to pan. Combine all
other ingreds. except rice in a small bowl. Pour over chicken. Cover pan
tightly with foil. Bake in 300 deg. oven for 2 hours. Before serving make
rice. Serve over rice. Leftovers can be reheated in microwave. *You can
also use 2 T. chopped candied ginger. Connie: Hope you'll enjoy this.
Sweet and Spicy Cashew Chicken
Categories: Chicken, Spicy
Yield: 2 servings
2 Servings 1 tb Minced fresh ginger
1 Egg white, lightly beaten 1 md Green bell pepper, cored and
1 tb Gin -cut into 1-inch
1 ts Cornstarch Pieces
1 Chicken breast, skinned, 3 Dried red chilies
-boned and cut into 1-inch 3 tb Hoisin sauce
Pieces 12 Snow peas, strings removed
3 1/2 tb Peanut oil 2 oz Unsalted roasted cashews
1 Garlic clove, minced
Blend egg white, gin and cornstarch in small bowl until smooth. Add chicken
and stir to coat. Marinate at room temperature 20 minutes. Drain chicken,
discarding marinade.
Heat 2 Tbs oil in wok or heavy medium skillet over medium-high heat. Add
garlic and ginger and stir until golden, about 30 seconds. Add chicken and
stir until just beginning to brown, 2 to 3 minutes. Remove chicken; keep
warm. Heat remaining 1 1/2 Tbs oil. Add green pepper and chilies and stir
until chilies darken, 2 to 3 minutes. Discard chilies. Add 2 Tbs hoisin
sauce and stir 1 minue. Add chicken, remaining hoisin sauce, snow peas and
cashews and stir until heated through, 2 to 3 minutes. Serve chicken
immediately.
Sweet and Spicy Chicken
Categories: Chicken
Yield: 6 servings
1/2 c Apricot preserves 1 tb Packed brown sugar
1/4 c French dressing 1/4 ts Pepper
2 tb Finely chopped onion 2 Broiler-fryer chicken (about
2 tb Lemon juice -2-1/2 lbs each), cut up
Preheat grill for 10 minutes. In samll bowl, blend all ingredients except
chicken. Set aside. Grill chicken at low with hood closed until meat near
bone is not longer pink, 35-45 minutes, turning pieces over and rearranging
frequently. Brush with sauce during last 15-20 minutes of grilling. Serves
6-8.
Sweet and Tangy Almond Chicken
Categories: Chicken
Yield: 4 servings
4 Skinless, boneless chicken 1 tb Minced fresh parsley
-breast halves 1/4 ts Grated fresh lemon rind
1/4 c Light molasses 1/2 c Ground almonds
1/4 c Dijon mustard 2 tb Vegetable oil
1 md Garlic clove, minced
Parsley sprigs and lemon slices for garnish
Combine molasses, mustard, garlic, parsley, and lemon rind and brush
mixture lightly over both sides of chicken breasts. Spread ground almonds
on a dinner plate. Carefully dip breasts into almonds. Place breasts on
waxed-paper-covered plate and refrigerate for at least 1 hour. Heat oil in
large skillet. Saute breasts for 10 to 15 minutes, until lightly browned
and cooked through. Garnish with parsley sprigs and lemon slices to serve.
Excellent accompanied by buttered parsley noodles or Near East pilaf. Also
good made with boned chicken thighs, for those who prefer dark meat. Makes
4 servings.
Sweet Chutney Chicken
Categories: Chicken, Chutney, Barbecue
Yield: 4 servings
1 Jar prepared chutney (8 1/2 Freshly ground black pepper,
-ounces) -to taste
1/2 c Orange marmalade 1 tb Cornstarch
3 tb Fresh lemon juice 1 Chicken (3 1/2 to 4 pounds),
1 ts Salt -cut in 8 pieces
1 ts Curry powder Fresh herb sprigs, optional
1/2 ts Ground cumin
Start fire in grill, placing rack 4 inches above the coals (see note).
Combine chutney, marmalade, lemon juice, salt, curry powder, cumin and
pepper in a 1-quart saucepan. Bring to a boil over medium- high heat.
Meanwhile, stir cornstarch into 2 tablespoons water until smooth; add to
boiling chutney mixture; boil for 1 minute, stirring. Remove from heat and
set aside until fire is ready.
Place chicken pieces on hot grill rack, skin side down; cook, covered with
grill cover, for 15 minutes. Turn pieces over; cook for another 10
minutes. Brush chutney mixture liberally over chicken; cook, covered, for
5 minutes longer until the chicken is golden brown, well glazed and cooked
through.
Garnish with herb sprigs, if desired, and serve with grilled onions and a
cucumber salad.
NOTE: Chicken mnay be baked in oven. Prepare the chutney mixture as
directed. Heat oven to 450F. Arrange chicken pieces, skin side down, in a
baking or roasting pan; bake for 15 minutes. Turn pieces over; bake for 15
minutes. Brush with chutney mixture and bake for an additional 5 minutes
longer until cooked through.
Makes 4 to 6 servings.
Szechuan Chicken
Categories: Chicken
Yield: 4 servings
1/4 c Light corn syrup -in 1/2" strips
1/4 c Soy sauce 3 tb Corn oil
2 tb Dry white wine 1 To 3 crushed dried red
1 Egg white,lightly beaten -pepper
2 Whole chicken 1 c Unsalted dry roasted peanuts
-breasts,boned,skinned,cut 1/4 c Sliced green onions
In small bowl, stir together corn syrup, soy sauce and wine; set aside.
In medium bowl, stir together egg white and cornstarch until well
blended.Add chicken; toss to coat evenly.
In large skillet or wok, heat corn oil over medium-high heat. Add red
pepper;stir fry 10 seconds. Add chicken mixture; stir fry 2 to 3 minutes or
until chicken turns white. Stir in peanuts and corn syrup mixture. Stirring
constantly, bring to boil over medium heat. Boil 1 minute. Garnish with
green onions.
Makes 4 servings.
Tabbouleh with Meat
Categories: Chicken
Yield: 1 servings
8 oz Chicken, cubed, cooked 1/3 c Oil
1/3 c Lemon juice 2 ts Mint, dried
1/2 ts Salt 1/8 ts Pepper
2 Garlic clove 2 c Water, boiling
1 c Bulgur wheat 1/2 c Celery
1/2 c Carrot 1/2 c Parsley
1/4 c Green pepper 1/4 c Green onion
1 1/4 c Cucumber, chopped 2 Tomato, chopped
Mix oil, lemon juice, mint, salt, pepper and garlic and pour over meat.
Marinate 30 minutes. Pour water over bulgur and soak 20 minutes. Drain and
squeeze out excess water. Add remaining ingredients except cucumber and
tomato and chill for 3 to 5 hours. Add rest before serving.
Taco Chicken Wings
Categories: Mexican, Chicken, Wings
Yield: 10 servings
2 1/2 lb Chicken Wings 2 c Dry Bread Crumbs
1 Env Taco Seasoning Mix * 16 oz Taco Sauce **
* 1-1/4 oz Old El Paso ** Old El Paso Remove wing tips and discard. Cut
wings at joint. Combine bread crumbs and taco seasoning mix; mix well.
Preheat oven to 375. Dip each chicken piece in taco sauce then roll in
bread crumbs; coat thoroughly. Place on lightly greased baking sheet. Bake
for 30-35 mins.
Tallahassee Chicken Salad (Florida Cooking)
Categories: Chicken, Poultry, Salads
Yield: 4 servings
2 c Poached Chicken thighs and- Dash hot pepper sauce
-breasts, poached. See note 1/3 c Mayonnaise, or as needed to-
1 c Celery, diced. -moisten
Half a 93/8-ounce jar chow- Garden or Boston lettuce
-chow
In a medium-size mixing bowl, combine the chicken, celery, chowchow, and
pepper sauce. Mix lightly; add the mayonnaise and mix again. Add more
mayonnaise if needed to moisten well. Chill 1 to 2 hours before serving.
Line a bowl or platter with greens and spoon the salad onto the greens.
NOTE: To poach chicken: Combine 1 pound each of skinned chicken thighs and
breast pices in a large skillet with a carrot, peeled and sliced; a rib of
celery, cut in chuinks; a small onion, cut in halves but not peeled;
pepper, a sprig or two of parsley, and a lemon half. Cover, and simmer 30
to 45 minutes, until juices run clear or golden when the chicken is pierced
with a fork. Cool the chicken in the broth. Cut meat off the bone and
chop it coarsely. Refrigerate until ready to make the salad. If desired,
the broth should be saved for soups or other uses.
Tandoori Chicken (Indian Style)
Categories: Chicken
Yield: 6 servings
2 lb Chicken legs and thighs 1 To 2 - tsp. garlic powder
1 1/2 tb Vegetable oil 1 md Onion(optional)
1/2 ts Red food color 1 c Yogurt
Salt to taste 1 ts Garam Masala
1/2 ts Black pepper 1/2 Lemon or lime,sliced
Peel skin off chicken pieces. Make several cuts into each piece. Wash off
clean with paper towel. Mix vegetable oil, food color, all spices and
onion, if desired into yogurt. Marinate chicken with mixture 4 or 5 hours,
overnight for best results. Bake chicken @ 400 degrees 30 minutes. No need
to preheat oven. Keep basting with juice occasionally. If there is excess
juice, you may spoon out some. Broil chicken 2 to 5 minutes toward the end.
Sprinkle with Garam Masala. Garnish with lemon slices and few leaves of
cilantro(optional).
Tandoori Chicken
Categories: Chicken
Yield: 3 servings
6 To 8 Chicken thighs, skin 1 ts Ground cinnamon
-off 1/2 ts Ground cloves
16 oz Plain low-fat yogurt 1/2 ts Salt
1 tb Ground cumin 2 ts Paprika
2 ts Coarse ground black pepper
Slash chicken thighs in several places with small knife; place in shallow
baking dish; set aside. In small bowl, combine yogurt, cumin, pepper,
cinnamon, cloves, and salt. Pour over chicken; turn to coat well; cover.
Chill 2 hours or overnight, turning occasionally. Preheat broiler. Place
chicken thighs on broiler rack or foil lined jelly-roll pan. Broil 5 to 6
inches from heat, turning occasionally, 25 minutes or until chicken is
tender. Place on serving platter; sprinkle with paprika.
Makes 3 to 4 servings.
Tandoori Marinade for Chicken
Categories: Chicken, Marinade
Yield: 6 servings
2 Cloves garlic 1/2 ts Red pepper
1 tb Chopped fresh ginger root 1 ts Tandoori coloring (or
1 ts Ground roasted cumin seeds -paprika)
1/2 ts Ground cardamom 1/3 c Plain yogurt
If you left out the yogurt, you'd have a reasonably dry marinade. Julie
also calls for using unseasoned meat tenderizer & lemon juice on the
chicken before the above marinade is applied. Hope all of this is of some
help.
Tandoori-Style Chicken
Categories: Chicken
Yield: 4 servings
1 c Plain low-fat yogurt 1 tb Ground cumin
1/4 c Safflower oil 1 tb Paprika
2 tb White vinegar 1 ts Dry mustard
1 1/2 1/2" piece gingerroot, pared 1 ts Ground red pepper
2 Garlic cloves 1 ts Salt
1/4 c Loosely packed cilantro 3 1/2 lb Broiler-fryer, cut into 8
-leaves -pieces
Keywords: Yogurt, Chicken
Lemon slices and parsley for garnish (opt.)
In food processor or blender container, process all ingredients except
chicken; pour into 13 x 9" baking pan. Add chicken, turing pieces to coat
well. Cover and chill at least 6 hours, turning chicken occasionally.
Preheat oven to 400 degrees. In same 13 x 9" baking pan arrange chicken in
single layer; bake 40-50 minutes or until chicken ir tender. Turn over
control to broil; broil chicken 5 minutes until golden. Garnish. Makes 4
servings.
Tangelo Chicken
Categories: Chicken
Yield: 6 servings
4 Chicken breasts skin removed 1 tb Soy sauce
2/3 c Tangelo juice 1 ts Grated ginger.
1 tb Honey
Combine marinade ingredients in a shallow dish. Add chicken and marinade
for several hours. Grill chicken until tender brushing with marinade. Serve
with a tossed salad.
Tangy Chicken Salad
Categories: Salads, Chicken
Yield: 4 servings
1 c Pineapple, chunked & drained 3/4 c Red grapes, halved
1/2 c Plain yogurt 1/3 c Oats, uncooked
2 c Chopped chicken or turkey 1/2 c Sliced celery
1/2 ts Curry powder 1/3 c Dry roasted peanuts
Stir curry into yogurt and add all ingredients except oats and peanuts. Add
those immediately before serving and mix. Makes 4 servings at 275 calories
each.
Tangy Glazed Drumsticks
Categories: Chicken, Spicy, Hot
Yield: 4 servings
1 sm Onion, chopped 2 ts Worcestershire sauce
1 tb Honey 1 ts Chili sauce
1 Garlic clove, crushed 2 pn Five Spice Powder
3 tb Corn oil 8 Chicken drumsticks
3 tb Catsup Fresh watercress sprigs (opt
1 tb Tomato paste Lemon slices (opt)
In a saucepan, combine onion, honey, garlic, 2 tablespoons of oil, catsup
and tomato paste.
Add Worcestershire sauce, chili sauce and Five Spice Powder and simmer,
uncovered, 5 minutes, stirring occasionally. In a blender or food
processor, process mixture to a smooth paste. Add remaining oil and stir
well.
Arrange chicken in a roasting pan. Brush with marinade and let stand 1
hour. Meanwhile, preheat oven to 400'F. (205'C.). Bake chicken in preheated
oven 35-40 minutes, turning and brushing frequently with marinade juices.
Serve hot or cold, garnished with watercress sprigs and lemon slices, if
desired.
Tangy Grilled Chicken
Categories: Chicken, Barbecue
Yield: 6 servings
2 Chickens,about 3 lbs. 1/2 ts Freshly ground pepper
-each,cut into pieces 1/3 c Water
1 ts Salt 2 tb Worcestershire sauce
1 tb Hungarian sweet paprika 1/3 c Red wine vinegar
1/4 ts Cayenne pepper 1/4 c Butter,cut into bits
1/4 ts Dry mustard Vegetable oil
Place the chicken pieces in a large shallow glass or ceramic dish.
In a medium saucepan, combine the dry ingredients with the water. Heat to
boiling; remove from heat. Add the Worcestershire sauce and vinegar. Stir
in the butter. Pour over the chicken. Let stand 1 hour.
Preheat the grill. If using presoaked wood chips or chunks (chips are for
gas grills), or other flavorings, sprinkle over the hot coals or lava
rocks. Brush the grid lightly with oil.
Place the dark meat of the chicken on the grid and cover-cook with the
vents open over hot or high heat for 15 minutes, basting often with the
extra sauce and turning once. Add the white meat to the grid and continue
to cover-cook 15 to 20 minutes longer until both meats are crisp and the
juices run yellow when pricked with a fork. Baste often and turn once.
(Remove cover and continue to grill if chicken is not crisp enough.)
Serve 6 to 8.
Tarragon Chicken Salad with Asparagus
Categories: Chicken, Salads
Yield: 4 servings
2 c Mayonnaise or creamy salad 1 lb Fresh asparagus, trimmed
-dressing 1/2 lb Fresh spinach leaves,
2/3 c Minced fresh tarragon -trimmed
1/4 c Fresh lemon juice, divided 1 lg Ripe pear
4 Skinless, boneless chicken In a small bowl, whsk
-breast halves -together mayonnaise,
(1 1/2 pounds) -tarragon, and
1 tb Vegetable oil 3 tb Of the lemon juice.
2 ts Coarse ground black pepper
Rub chicken breasts with the oil; sprinkle with pepper.
Place chicken on grill about 6 inches from medium coals.
Grill, turning once, for 6 to 7 minutes or until tender. (Note: Chicken
can also be poached, broiled, or pan sauteed, if you wish.) Cut into 1-inch
chunks; place in bowl. Add 1 cup of the tarragon dressing; mix lightly to
coat. Chill salad and remaining dressing.
In a large skillet, cook asparagus, uncovered, with enough boiling water to
cover, 7 minutes or just until tender. Plunge spears into cold water to
stop cooking; drain well and chill.
Line a large serving platter with spinach leaves. Mound the chicken salad
in the center. Arrange asparagus, dividing evenly on platter. OR: Arrange
ingredients evenly on 4 large dinner plates.
Slice pear thinly and brush with remaining 1 tablespoon of the lemon juice.
Arrange slices, slightly overlapping, attractively on platter or plates.
Place remaining tarragon dressing in a small bowl (thin with a little milk
if necessary) and pass at table.
Makes 4 servings.
Tarragon Chicken with Carrots and Linguine
Categories: Chicken, Pasta
Yield: 4 servings
6 oz Uncooked linguine 2 Carrots, cut into julienne
1 c Stock -strips
1 lb Skinned and boned chicken 8 Mushrooms, sliced
-breast 1/4 c Minced fresh parsley
1 sm Onion, sliced crosswise 1/2 ts Dried tarragon
freshly grated parmesan cheese minced scallions, garnish
In a large pot, cook linguine until just tender. Drain and set aside. In a
large skillet, heat stock over medium heat. Cut chicken into strips 1/2
inch wide and 3 inches long and add to stock. Separate onion slices into
individual rings and add to stock. Cook for 7 minutes, stirring frequently.
Add carrots, mushrooms, parsley and tarragon. Heat until chicken is cooked
through, about 5 minutes. Add linguine and toss to combine. Heat until
linguine is hot. Remove to a serving bowl or platter and sprinkle with
cheese and scallions. Serve warm. Makes 4 servings.
Tarragon Chicken Salad
Categories: Salads, Chicken
Yield: 8 servings
1 (4 1/2 Lb. ) Fryer 2 c Water
1/2 c Dry White Wine OR 3/4 lb Small New Potatoes
Vermouth Quartered
2 tb Minced Shallots 1 lb Fresh Green Beans
1 tb Chopped Fresh Tarragon 1 tb Safflower OR Other
OR 1 t. Dried Tarragon Vegetable Oil
Crushed 1/8 ts Salt
1/8 ts Salt 1/8 ts Pepper
1/8 ts Pepper 1/2 sm Purple Onion Cut Into
1 1/2 c Plain Yogurt Thin Strips
Remove Giblets & Neck From Chicken. Rinse Chicken & Pat Dry. Place Chicken
in A Large Cooking Bag. Seal Bag According To Package Directions. Cut Slits
in Top Of Bag. Place Chicken & Bag in A 13 X 9 X 2 Inch Baking Pan. Bake At
350 Degrees For 2 Hours OR Untildrumsticks Move Easily. Remove From Bag &
Let Cool. Skin & Bone Chicken; Cut Into 1/2 in. Pieces. Cover & Chill.
Combine Wine, Shallots, Tarragon, 1/8 t. Salt & 1/8 t. Pepper in A Small
Saucepan; Cook Over Medium Heat Until All Liquid Is Absorbed. Combine Herb
Mixture & Yogrut in A Medium Bowl. Cover & Chill Several Hours. Bring 2
Cups Water To A Boil in A Medium Saucepan. Add Potatoes; Cover, Reduce
Heat & Simmer 5 Min. OR Until Tender. Remove Potatoes From Liquid,
Reserving Liquid. Set Potatoes Aside. Wash Beans, Trim Ends & Cut in Half.
Return Reserved Liquid To A Bowl. Add Beans, Cover, Reduce Heat & Simmer 5
Min. OR Until Crisp- Tender. Drain. Combine Reserved Potatoes & Beans; Add
Oil, 1/8 t. Salt & 1/8 t. Pepper, Tossing Gently. Cover & Chill. Combine
Reserved Chicken, Yogurt Mixture & Purple Onion. Spoon Into Center Of A
Serving Platter. Arrange Potatoes & Green Beans Around Chicken Mixture.
About 280 Cal. Per 2/3 C. Chicken Mixture & 1/2 C. Vegetables. (Fat 9.6.
Chol. 88.)
Tarragon Chicken Salad with Walnuts
Categories: Chicken, Poultry, Salads
Yield: 6 servings
3 lb Chicken breasts, poached, 1 c Finely chopped celery
-skin and bones discarded 1/3 c Mayonnaise
-and the 1/3 c Plain yogurt
Meat torn into shreds (about 1 tb Chopped fresh tarragon or 1
-4 cups) -1/4 tsp crumbled dried
2 tb Tarragon white-wine vinegar, 1 c Walnuts, toasted lightly and
-or to taste -chopped
In large bowl, toss chicken with the vinegar and celery. In small bowl.
whisk together the mayonnaise, yogurt and tarragon and add dressing to the
chicken mixture with salt and pepper to taste. Combine salad well. The
salad may be made 1 day ahead and kept covered and chilled. Just before
serving, stir in walnuts. Serve salad at room temperature or chilled.
Yield: Serves 6 Source:
Tarragon Chicken Breasts
Categories: Chicken
Yield: 4 servings
4 Chicken breast halves with 1 tb Plus 1 Tsp chopped fresh
-skin and bones left -tarragon or half the
Intact (about 2 pounds Amount dried (2 tsp)
-total) 1/2 c Dry white wine
Salt to taste if desired 3/4 c Chicken broth, fresh or
Freshly ground pepper to -canned
-taste 1/2 c Heavy cream
1 tb Butter
Place the chicken breasts on a flat surface and hack off the thin bones at
the bottom of each piece. Sprinkle the breasts with salt and pepper.
Heat the butter in a heavy skillet large enough to hold the chicken pieces
in a single layer. Place the chicken pieces in the skillet skin side down
and cook for about 1 minute until nicely browned. Turn the chicken and
continue cooking for about 4 minutes. Sprinkle with 1 tablespoon fresh
tarragon or half the amount dried (1 1/2 teaspoons) and pour the wine and
broth over all. Cover closely and cook for 15 minutes.
Transfer the cooked chicken pieces to a serving dish. Reduce the cooking
liquid to about 1/2 cup. Add the cream and bring to a boil. Remove the
sauce from the heat and pour through a sieve into a saucepan, pressing to
extract as much flavor as possible from the solids. Pour the sauce over
the chicken breast pieces and sprinkle with the remaining tarragon.
Yield: 4 servings.
[ Pierre Franey in The New York Times, Nov 18, 1987 ]
Tarragon-Mustard Burgers
Categories: Chicken
Yield: 4 servings
1 1/4 lb Chicken or turkey, ground 1 1/2 tb Dijon mustard
2 ts Tomato paste 1 tb Vinegar, tarragon
1/2 ts Tarragon, dried 1/4 c Sour cream, light
4 x Tomato slices 1/4 ts Tarragon, dried
3 x English muffins, split & toa Salt, kosher, add to taste
1 Recipe tarragon mustard sauc Black pepper, ground, add to
1 1/2 tb Butter or margarine Pepper, red, ground, add to
Prepare grill or preheat broiler. In medium bowl, combine chicken or
turkey, tomato paste, tarragon, salt & pepper. Form into 4 - 5 burgers and
grill or broil 4 - 6 minutes on each side until burgers are cooked through
and spring back to the touch. Place a slice of tomato and a burger on top
of each muffin half. Top with warm Tarragon-Mustard sauce (recipe below).
serve, garnished with sprigs of fresh tarragon if desired. TARRAGON-MUSTARD
SAUCE: In top of double boiler blend, 1-1/2 Tbsp butter, 1-1/2 Tbsp Dijon
mustard. Remove from heat; add 1 Tbsp tarragon vinegar. Stir in 1/4 cup
light sour cream and 1/4 tsp dried tarragon leaves. Season to taste with
salt, ground black and ground red pepper to taste.
Teriyaki Chicken Delight
Categories: Chicken, Barbecue
Yield: 6 servings
6 Frying Chicken Quarters 2 tb Vegetable Oil
1/4 c Honey 1/2 c Teriyaki Sauce
1/2 ts Ground Ginger 2 Garlic Cloves, minced
1/3 c Medium Dry Sherry
Cut chicken into smaller portions. Rinse and pat dry. Place in
glass bowl to marinate. In small saucepan combine oil, honey, teriyaki
sauce ginger and garlic. Bring to boil. Remove from heat and add sherry.
pour over chicken pieces. Cover tightly and refrigerate overnight, turning
once or twice. Grill, beginning skin side down, 6 to 8 inches from coals;
turn every 10 minutes and baste with marinade. Cook for 25 to 30 minutes
or until done and well browned.
Teriyaki Chicken Kabobs
Categories: Chicken
Yield: 4 servings
1/4 c Soy sauce 16 oz Whole chicken breasts,
1/4 c Dry sherry -skinned, split, boned and
1/4 c Water Cut into 1" cubes
1 Clove garlic, minced 6 Lg. green onions, bias
1 ts Gingerroot, grated (or 1/4 -sliced into 1" lengths
-tsp. ground ginger) 4 Cherry tomatoes
Combine soy sauce, sherry, water, garlic and gingerroot. Boil 1 minute;
cool. Marinate chicken and green onion in soy mixture 30 minutes at room
temperature, stirring once to coat all pieces. Drain; reserve marinade.
Alternate chicken and onion pieces on 4 skewers. Broil kabobs 4" from heat
4 to 5 minutes. Place a cherry tomato on end of each skewer. Turn; broil
kabobs 4 to 5 minutes longer, brushing occasionally with marinade.
Makes 4 servings.
2 lean meat exchanges 1 vegetable exchange
Tex-Mex Roasted Chicken
Categories: Chicken
Yield: 5 servings
1 ts Ground Cumin 1 (3 Lb.) Broiler, Skinned
1 ts Chili Powder 2 c Coarsley Chopped Zucchini
1/2 ts Basil 1 1/4 c Unpeeled, Seeded &
1/4 ts Salt Coarsely Chopped Tomatoes.
1 tb White Wine Vinegar
Combine First 6 Ingredients; Stir Well & Set Aside.
Remove Giblets & Neck From Chicken & Discard. Rinse Chicken & Pat Dry. Rub
Outside Of Chicken With Spice Mixture. Place Chicken, Breast Side Down in A
Deep 3 Qt. Casserole. Cover With Wax Paper & Microwave At High 8 To 9 Min.
Turn Chicken, Breast Side Up & Microwave Covered With Wax Paper At High 8
To 9 Min. Remove Chicken To Serving Platter.Reserve Drippings in Casserole.
Let Chicken Stand Covered 15 Min. Add Vegetables To Drippings; Toss To
Coat. Microwave At High 3 To 4 Min. OR Until Crisp-Tender, Stirring Halfway
Through Cooking Process.Arrange Vegetables Around Chicken.
About 192 Cal. Per 3 Oz. Chicken & 1 1/4 C. Vegetables. (Fat 6.8, Chol.
76)
Thai-Style Grilled Chicken
Categories: Chicken, Barbecue
Yield: 8 servings
5 tb Thai or Vietnamese fish 3 lb Chickens, quartered, rinsed,
-sauce (nam pla or nuoc mam) -patted dry
1/4 c Light brown sugar 8 Leaves of butter lettuce
1/4 c Canned, unsweetened coconut -(Boston, Bibb, etc)
-milk 2 md Tomatoes, quartered
2 1/2 Tbsfresh lime juice 2 md Cucumbers, sliced 1/4 inch
2 tb Five-spice powder -thick
2 tb Soy sauce 1/2 Red onion, sliced and
1 tb Crushed dried Asian chilis -separated into strips
-(about 8 small) Amerasian Dipping Sauce
1 tb Plus 1 tsp curry powder -(separate recipe)
Servings: 8 Notes: This Asian-influenced dish is from Philipe La Mancusa,
the chef at Embarko in San Francisco. He serves the chicken with fried
plantains, rice and Singha beer from Thailand. The chicken must marinate
for one to two days before grilling.
DIRECTIONS: In a small bowl, mix the fish sauce, brown sugar, coconut milk,
lime juice, five-spice powder, soy sauce, crushed chiles and curry powder.
Set aside for at least 2 hours.
Stir the marinade well. Place the chicken in a glass baking dish and coat
thoroughly with the marinade. Transfer the chicken to 2 large, heavy Ziploc
plastic bags. Pour in any extra marinade. Press out any air and zip the
bags to close. Set aside to marinate at room temperature for 2 hours, then
refrigerate for at least 24 hours or up to 2 days, turning the bags
occasionally.
Light the grill. Cut the chicken wings off at the second joint or fasten
the wing tips to the rib cages with metal skewers. The fire is ready when
you can hold your hand 7 inches above the coals for at least 4 seconds.
Grill the chicken, bony sides down, for 1 1/2 minutes, then turn and grill
for 1 1/2 minutes to seal in the juices. Turn the chicken again and grill
for about 6 minutes, until the surface meat is firm. Turn and grill for 6
minutes longer. If the fire is too hot, the skin will char, so watch
carefully and turn the chicken if necessary. Grill the chicken, turning
occasionally, for 17 to 25 minutes longer. It is done as soon as the meat
is white throughout and the juices run clear when the meat is deeply
pierced.
Alternatively, preheat the broiler. Broil the chicken for about 35 minutes,
beginning skin-side up and turning every 10 minutes.
Serve the chicken on plates or a platter, garnished with the lettuce,
tomatoes, cucumbers and red onion. Serve each person 1/4 cup of the dipping
sauce in small dishes.
The 101 Garlic Chicken
Categories: Chicken, Garlic
Yield: 20 servings
10 Whole chicken breasts, 2 c Champagne
-split, boned, and skinned 101 Unpeeled cloves fresh garlic
Salt and pepper
Place chicken in ungreased baking pan, 12 x 16 or 18 inches. Sprinkle with
salt and pepper and pour champagne over. Place garlic cloves around and
between pieces. Cover pan with foil. Bake at 350 degrees for 1-1/2 hours.
Remove chicken to large serving platter and place garlic around chicken.
Tell guests to suck the garlic out of its skin, that it is deliciously
sweet.
When serving this recipe to guests, invite them into the kitchen to let
them count as you place the garlic cloves around the chicken. They won't
believe how sweet and delicious the cooked garlic will be until they eat
it!
The Mcranch Bar-B-Que Chicken Sandwich
Categories: Barbecue, Sandwiches, Chicken
Yield: 6 servings
4 Boned chicken breasts 4 tb Oil
1 c Of barbecue sauce (whatever Barbecue spice (available at
-you like) -any store)
1 1/2 c Of whole wheat flour or any 4 Fresh high quality kaiser
-standard chicken -rolls
Breading 8 Tomato slices
4 tb Butter 4 lg Washed lettuce leaves
Slightly flatten chicken breasts with mallet or meat cleaver. Submerge the
breasts in barbecue sauce, cover and refrigerate for 12 hours. Remove
breasts from marinade and throw away the marinade. (It contains chicken
blood and uncooked juices). Wipe excess barbecue sauce from breast, shake
barbeque spice on both sides of the breast and roll in flour or breading.
Be sure that the flour or breading completely covers the chicken so that no
frying oil can sneak in and get on the chicken. Heat butter and oil in a
straight-sided frying pan and saute the floured chicken breast until
cooked. About 2 1/2 minutes per side should do it. Press the chicken
breast with your finger. If the flesh feels soft and slightly mushy, it
isn't cooked through yet. If the flesh feels firm and bounces back, it is
done and ready to eat. Serve open face on toasted kaiser rolls, garnish
with lettuce and tomato slices. Serve with barbecue sauce on the side for
dunking.
The Vertically Roasted Chicken
Categories: Chicken
Yield: 4 servings
1 Frying chicken (3 to 3 1/2 SWEET SPICE FLAVORING:
-Lb) 1 lg Garlic clove, minced
1/2 c Water 3 tb Fresh lemon juice
1 tb Dry white wine 1 tb Soy sauce
1/2 ts Paprika 1 ts Honey
ORIENTAL FLAVORING: 1/8 ts Ground ginger
1 lg Garlic clove, minced 1/8 ts Ground cardamom
3 tb Soy sauce 1/8 ts Ground allspice
2 tb Cider vinegar 1 pn Ground cumin
1 tb Brown sugar, tightly packed
OMIT wine and paprika from Basic Recipe
Place rack in lowest position of oven; preheat oven to 450F. Mix wine and
paprika in a small bowl and set aside. Rinse chicken under cold water and
pat dry thoroughly with paper towels. Gently press chicken onto vertical
roaster. Set roaster in 8- or 9-inch baking pan. Add water. Roast for 15
minutes. Reduce heat to 375F; roast for an additional 15 minutes per
pound. During last 20 minutes of cooking, brush with wine-paprika mixture
to aid browning. Carve from the rack and serve immediately.
FLAVORING: Mix all of the ingredients of either one together and blend
well. Loosen the skin from chicken breast, thighs and drumsticks (do not
puncture skin). Rub or spoon sauce under skin and spread evenly. Roast as
directed, basting with the pan juices.
Makes 4 servings.
Tomato-Herb Chicken
Categories: Chicken
Yield: 4 servings
1 tb Corn oil 1/2 Stp dried oregano
1 c Finely chopped onion 1/2 ts Dried basil
2 Cloves garlic, minced or 1/2 ts Salt
-pressed 1/4 ts Ground black pepper
1 cn Tomato sauce (8 oz) 1 Broiler-fryer, cut into
1/2 c Dark corn syrup -pieces (3 Lbs)
1/4 c Dry red wine
Prepare grill for cooking. Heat oil in saucepan over medium heat. Add
onion and garlic; cook, stirring occasionally, until tender, about 2
minutes. Add remaining ingredients, except the chicken. Bring to a boil,
stirring occasionally. Reduce heat and simmer for 15 minutes. Grill
chicken about 6 inches from medium-hot coals for 30 minutes, turning
frequently. Brush with some of the sauce. Continue cooking chicken,
turning frequently and brushing with sauce, about 15 minutes more until
meat is juicy and tender. Reheat remaining sauce and serve with the
chicken.
Makes 4 servings.
Tropical Chicken Kabobs
Categories: Chicken, Barbecue, Low-cal
Yield: 6 servings
1/3 c Lime Juice 12 x Pearl Onions, Peeled
1 tb Vegetable Oil 1 lg Green Pepper **
1 tb Honey Papaya, Peeled **
6 x Chicken Breast Halves * 1 1/2 c Fresh Pineapple Chunks
* 4 oz each, skinned, boned, cut into 1 1/2" pieces ** seeded, and cut into
2" pieces
~-------------------------------------------------------------------------
Combine lime juice, vegetable oil, and honey in a shallow dish. Add
chicken; toss gently. Cover and marinate in refrigerator 8 hours or
overnight, stirring occasionally. Remove chicken from marinade, reserving
marinade. Alternate chicken, onion, pepper, papaya and pineapple on six 12"
skewers. Coat grill rack with Pam; place rack on grill over medium-hot
coals. Place kabobs on rack, and cook 15-20 minutes or till done, turning
and basting frequently with reserved marinade.
Tropical Chicken Salad
Categories: Salads, Chicken
Yield: 6 servings
2 c Chicken, White Meat * 1/4 c White Raisins (Opt.)
2 x Apples, Peeled And Diced 3 tb Chopped Chutney
1 c Pineapple Chunks 2 ts Curry Powder
1/3 c Chopped Almonds 3/4 c Mayonnaise
1/2 c Shredded Coconut
* Cooked and cubed.
~-------------------------------------------------------------------------
In a bowl, combine chutney, curry, and mayonnaise. Combine all other
ingredients in a separate bowl. Stir curry, chutney, and mayonaisse
mixture into the chicken mixture. Serve on watercress or lettuce leaves,
with slices of avocado.
Tuna, Salmon, Chicken or Turkey Turnovers
Categories: Salmon, Chicken, Poultry, Fish
Yield: 5 servings
1 c Cooked or canned tuna, Salt and\or Pepper
-salmon, chicken or turkey Combine the above.
1 c Shredded cheese Biscuit Dough
1/4 c Chopped celery 2 c Flour, sifted
1 ts Finely chopped chives, onion 1 tb Baking powder
-or green onion 1 1/4 ts Salt
Mayonnaise, enough to 1/4 c Shortening or cooking oil
-moisten 3/4 c Milk
Preheat oven to 400 degrees.
Filling:
Sift together the flour, baking powder and salt, then add the shortening or
oil and cut it in until mixture is like a coarse meal. Add the milk all at
once and stir until it forms a soft ball. Turn the dough out on a floured
board and knead lightly 20-25 times.
Roll the dough out until it is 1/8 to 1/4 inch thick. Cut into 4-inch
squares or rounds and place about 2 1/2 T. filling in the center of each.
Fold each square or round over and seal (a little water to moisten helps
here). Place on ungreased cookie sheet and bake 15 minutes at 400 degrees,
or until turnovers are light brown at the edges. Serve hot, with some of
that turkey noodle soup and turkey chef salad <grin -- actually any soup
and/or salad>. Serves 5-6 people.
Tips and Variations:
I prefer a milder cheese (such as Jack or Mozzarrella) to a
stronger-flavored cheese (such as Cheddar). The latter tends to overwhelm,
while the former does a nice job of taking a back seat to the other flavors
present in the filling.
Otherwise, use your imagination! Try various appropriate herbs (sage,
rosemary or tarragon go well with the poultry) in either the filling or the
dough. 1/4 cup of some other vegetable can be added (sugar snap peas are
marvelous, and mushrooms do well, too). Try adding 1/4 t. each smoke
flavoring and/or dry mustard to the dough. And those of you who save this
recipe can take it from there; it's extremely versatile.
Turkey - Chicken Salad Sandwiches
Categories: Salads, Chicken, Poultry, Sandwiches
Yield: 6 servings
1 1/2 c Cut-up turkey or chicken 1 tb Chopped onion
1 Hard-cooked egg, chopped 1 tb Sweet pickle relish
1/4 c Mayonnaise 1 ts Lemon juice
2 tb Chopped celery 1/8 ts Salt
2 tb Chopped stuffed olives 1 ds Pepper
In medium bowl, combine all ingredients; toss with a fork until well
blended. Use as sandwich filling.
Makes 6 sandwiches.
Twelve-Boy Curry
Categories: Chicken
Yield: 6 servings
Jim Vorheis 1/4 ts Pepper
6 tb Butter 1 ts Paprika
1 c Minced onion 1 ds Of cayenne pepper
1 c Chopped celery 1 1/4 c Strong beef stock
4 To 5 cloves garlic, minced 1 c Light cream
1/2 c Flour 3 tb Catsup
1 To 2 Tbsp curry powder, or 3 lb Chicken, stewed, meat cut
-to taste -into bite-size pieces
1/2 ts Salt
Melt butter in a large skillet. Add onion, celery and garlic and cook over
medium heat until onion is limp. Combine all of the dry ingredients and
add to the onion mixture, stirring over low heat until blended. Slowly add
beef stock and cream and stir until smooth. Add catsup. Cook for 2 minutes
then add chicken and heat to boiling point. Let stand 1 hour then reheat.
Note: This curry is best if made a day ahead and reheated.
Veal or Chicken Scallops in Tarragon Sauce
Categories: Veal, Chicken, Sauces
Yield: 6 servings
4 Veal scallops or 1 ts
Cornstarch
4 Chicken breasts pounded thin 1/2 c
White wine
1/2 lb Thinly sliced mushrooms 1 tb
Cold water
1 c Hot chicken broth 2 tb
Or more of chopped fresh
1/2 c Seasoned flour -tarragon
2 tb 35% cream Salt and pepper to taste
2 tb Oil 1/4 ts Lemon juice
Preheat the oven to 150 degrees. Coat scallops in flour. Fry in oil a few
minutes on each side until browned. Salt and pepper to taste, place in
oven to keep warm. Add some butter to the frying pan. Add the mushrooms and
cook 3-4 mins. Add the wine and heat on high 2-3 mins. more. Add the
tarragon and chicken stock, salt and pepper and heat on medium for 3 mins.
Add the creme and continue to heat 1 min. more. Dilute the cornstarch with
a few drops of water and add to the sauce. Add the lemon juice and heat
gently 2 more minutes. Pour over scallops and serve.
Veal Sausage with Chicken
Categories: Veal, Chicken
Yield: 6 servings
4 Chicken Breasts, boneless, 1 Jar 12 Oz. Sweet Red or
-skinless -Green Pepper Slices
3 tb Olive Oil 1 Jar 7 Oz. Artichoke Hearts
8 Cloves Garlic -in brine
2 lb Veal Sausage, cut into 2 1 Jar 3 Oz. Capers
-inch pieces Freshly Ground Black Pepper
Preheat oven to 350 degrees. Cut chicken into 1 inch strips. In a large
skillet heat olive oil over medium heat. Add garlic, chicken and sausage
pieces, and saute' until chicken is white. Be careful not to let the garlic
burn.
Drain and discard the liquid from the peppers, artichokes, and capers.
Quarter artichoke hearts, combine with peppers and add to the chicken
mixture. Add pepper and toss to combine. Transfer to a large baking dish.
Bake for 30 minutes; add capers 10 minutes before serving. Defatted chicken
stock or water may be added during baking if more liquid is desired.
Serves 6
Velvet Chicken
Categories: Chicken
Yield: 6 servings
1 Chicken breast, diced 1 ts Salt
1 tb Oil 1/4 Inch piece of fresh ginger,
2/3 c Stock -chopped
3 ts Cornstarch 1 ts Pepper
1/2 lb Small mushrooms
Mix the chicken pieces in a bowl with 1 tsp cornstarch, 1 Tbsp oil, 1/2 tsp
salt and 1/2 tsp pepper. Let sit. Pour the boiling stock over the mushrooms
in another bowl and stir in 2 tsp cornstarch, 1/2 tsp salt and 1/2 tsp
pepper. Quick fry the chicken, over high heat for 30 seconds then add the
mushroom mixture and the ginger. Stir constantly until just done, no more
than 5 minutes, over medium heat. Serve immediately.
Vermont Spring Chicken
Categories: Chicken
Yield: 6 servings
1 Chicken, 2 1/2 to 3 lbs., 1 ts Salt
-cut up 1 ds Of pepper
1/2 c Butter, melted 1/4 c Almonds, chopped
1/2 c Maple syrup 2 ts Lemon juice
1/2 ts Grated lemon rind
Place chicken pieces in shallow buttered baking dish. Mix remaining
ingredients and pour evenly over chicken. Bake uncovered 50-60 minutes at
400 F. Baste occasionally. Delicious on a bed of rice
Very Good Fried Chicken
Categories: Chicken
Yield: 6 servings
2 1/2 lb Fryer, cut up and sprinkled 2 tb Evaporated milk
-with salt and pepper 2 tb Water
Pour over chicken ingredients above and marinate about 10 minutes. Dip
chicken in bowl of all-purpose flour. Shake off excess flour. Deep fry in
Wesson oil at 300 degrees or pan fry on medium (making sure oil is hot
before putting chicken in and that chicken is covered with oil at all
times). Fry until golden brown. Same recipe may be used for pork chops.
Vidalia Sweet Onion Chicken Breast Casserole
Categories: Chicken
Yield: 2 servings
1 lg Chicken breast, split and 2 Medium-sized Vidalia sweet
-boned -onions, peeled and sliced
2 tb Vegetable oil 1 (10 3/4-oz) can cream of
2 Medium-sized potatoes, -mushroom soup, undiluted
-peeled and sliced Paprika
Brown breast in oil and drain on paper towel. Oil a 1 1/2-quart casserole.
Layer potatoes on bottom; follow with a layer of onions and top with a
layer of mushroom soup. Gently, place chicken breast over soup and sprinkle
with paprika. Cover tightly and bake at 350 degrees for 1 hour.
Yield: 2 servings
Warm Chicken Salad with Wild Mushrooms
Categories: Salads, Chicken, Vegetables
Yield: 6 servings
3 Whole Chicken Breasts 4 oz Mache, Washed & Dried
5 tb Walnut Oil 4 oz Beet Greens
1 lb Oyster Mushrooms 1/4 c Fresh Grapefruit Juice
2 Leeks, Julienned 1 tb Lime Juice
1 Head Chicory, Washed & Dried 1 tb Lemon Juice
1 Head Radicchio 1 Pink Grapefruit
Washed & Dried Peeled, Segmented
1 bn Arugula, Washed & Dried
--------------------------------FOR GARNISH--------------------------------
Lemon And Lime Zest
Preheat oven to 350F. Bake chicken for 30 to 40 minutes, until juices run
clear. Debone meat; keep warm. Heat 2 tablespoons walnut oil over medium
heat; saute mushrooms and leeks quickly, about 1 minute. Remove from pan
and keep warm. Divide the greens evenly among 6 plates. Add the citrus
juices to the saute pan and reduce by 1/2. Remove from the heat and whisk
in remaining walnut oil. Put chicken, leeks, mushrooms, grapefruit on
greens; top with dressing and garnish with zest. Serve immediately.
White Fricassee
Categories: Chicken, Stews
Yield: 6 servings
2 Broilers or frying chickens Pepper
5 c Water 1/2 c Sherry or unsweetened sherry
1 Blade mace -extract
1/4 ts Nutmeg 1 c Cream
2 Anchovies 1/4 c Butter
1 sm Onion 1/4 c Flour
1 ts Salt 1 Egg yolk
It was either a stroke of genius or an accident which is responsible for
the anchovies. The following recipe is taken from "The Carolina
Housewife", published in the fifties (18), and long out of print. As you
can see from these ingredients, it was published in a time of flourishing
hospitality.
Juice of 1 lemon
Parboil the chickens, and when they are tender remove them from the broth,
skin them and cut them in pieces for serving. Return them to the liquor
and add the seasonings, including the wine. Stew gently until very tender.
Remove the onion and add the cream, the butter and flour well blended, and
when this has come to the boiling point add the beaten egg yolk, but do not
let it boil. Add the lemon juice, being very careful not to curdle the
mixture.
Rich as this sauce is, it is suggested that mushrooms, a few capers and
oysters shredded in a little of their own liquor may be added. Serve
garnished with toast points.
This chicken dish has unusual flavor, for the anchovies "melt", leaving no
visible trace but a most elusive taste.
Williamsburg Chicken, As Served At London Town
Categories: Chicken
Yield: 10 servings
1 Envelope Unflavored Gelatin Salt & Pepper To Taste
2 c Celery, Diced 1/3 c Pecans, Chopped
4 c Chicken, Cooked, Diced 1/4 ts Leaf Thyme
1/2 c Stuffed Olives, Sliced 2 Eggs, Hard Cooked, Chopped
1 c Canned Peas, Drained 1 1/2 c Chicken Broth
2 tb Lemon Juice Green Grapes For Garnish
1 1/2 c Mayonnaise Oil
Oil a 10" X 13" pan. Soften the gelatin in a little cold water or chicken
broth. Place over low heat and stir until it dissolves. Cool and stir in
lemon juice, salt, pepper and thyme. ix well into the broth and mayonnaise.
Add all other ingredients (except grapes) and pour into pan. Place in
refrigerator overnight or for several hours until set. Decorate with halved
grapes and serve over salad greens.
Wine and Mushroom Chicken
Categories: Chicken
Yield: 4 servings
1 tb Vegetable oil 8 oz Mushrooms, sliced
2 tb All-purpose flour 1/3 c Chopped onion
1/4 ts Pepper 1 ts Dried tarragon
1/8 ts Salt 1/2 c Dry white wine
4 Chicken breasts, about 1 2 tb Plain low-fat yogurt
-lb., skinned and boned 1 tb Chopped parsley
Keywords: Chicken, Mushrooms
In large skillet heat oil over high heat. In small bowl, combine flour,
pepper and salt. Coat both sides of chicken breasts with flour mixture;
satu, until golden brown. Remove chicken from skillet and set aside. Reduce
heat to medium; saut, mushrooms and onion until onion is soft. Add
tarragon, wine and chicken; cover and simmer 5 minutes. Turn over chicken
and simmer 5 minutes longer until tender; remove chicken to serving
platter. Remove skillet from heat and stir in yogurt. To serve, pour sauce
over chicken; sprinkle with parsley. Makes 4 servings.
Wok Fried Beer Batter Chicken
Categories: Chicken
Yield: 6 servings
3 To 3 1/2 - lbs. chicken 1/4 ts EACH; salt and pepper
2 c Flour 1 Egg, beaten
2 ts Baking powder 1 12 oz can beer
1 ts Tarragon, fried
Cooking oil or Crisco for deep fat frying
Simmer chicken in lightly salted water for 25 minutes. Drain and pat dry
with paper towels. Add 3" oil to the wok over medium high heat. Test wok
for correct temperature with a cube of bread. It should brown in 60
seconds. Blend flour, baking powder, tarragon, salt and pepper. Add beaten
egg and beer. Stir until consistency of cream. Dip chicken into batter a
few pieces at a time. Let excess batter drain. Cook chicken 5 to 7 minutes,
turning once, until nicely brown. Drain and keep warm.
Serves 6 adults.
Working Woman's Chicken and Rice
Categories: Chicken, Rice
Yield: 4 servings
6 Bonless chicken breasts, 1 cn Cream of mushroom soup
-skinned 1 pk Rice-A-Roni (Chicken flavor)
2 cn Cream of chicken soup Salt and pepper to taste
In slow cooker put chicken breast with canned soups, alt and ppper. Cook
all day on LOW (approx. 10 hrs. or until chicken is tender).
Fix Rice-A-Roni per directions on box. Put on plate and place chicken and
gravy on top.
Yogurt Chicken with Garlic Mint Dipping Sauce
Categories: Chicken, Garlic, Fresh herbs
Yield: 4 servings
1 1/2 c Plain Yogurt 1 Thin Slice Ginger Root
1 c Bread Crumbs 2 tb Chopped Green Chilies
Salt & Pepper To Taste 1 ts Sugar
4 Chicken Thighs, Skinned Salt To Taste
4 Chicken Legs, Skinned 3/4 c Fresh Mint Leaves
Dipping Sauce 1/4 c Fresh Coriander (Chinese)
Garlic Puree From 1 Head 1/4 c Fresh Parsley Leaves
1/2 sm Onion, Coarsely Chopped
Preheat oven to 400F. Pour yogurt into wide shallow bowl and set it on
your work surface. Season the bread crumbs with salt and freshly ground
pepper. Spread crumbs out on a platter and place next to the yogurt. Place
a wire rack over a baking sheet and set it aside. Dry chicken pieces. Dip
each piece into the yougurt until throughtly coated on both sides. Then
roll each piece in the crumbs, pressing the piece in so that the crumbs
adhere. Each piece should be evenly coated. Place chicken on the wire rack.
Bake for 40 to 45 minutes. To serve, place a piece of chicken on each of 4
small plates. Pour some sauce in a crecent on the bottom edge of each plate
around the chicken but not on it. Place the remaining chicken on a platter
and pass the remaining souce in a clear pitcher. Serve hot or at room
temperature. DIPPING SAUCE: 1 Cup Plain Yogurt. Place all the ingredients
in a blender or food processor. Flick the motor on and off until a thin
flecked green sauce is achieved. Serve at once.
Yogurt Chicken with Garlic-Mint Dipping
Categories: Garlic, Chicken
Yield: 4 servings
1 1/2 c Plain Yogurt 1 Thin Slice Ginger Root, P
1 c Bread Crumbs 2 tb Chopped Green Chilies,
1 Salt & Pepper To Taste 1 ts Sugar
4 Chicken Thighs, Skinned 1 Salt To Taste
4 Chicken Legs, Skinned 3/4 c Fresh Mint Leaves
1 Dipping Sauce 1/4 c Fresh Coriander (Chine
1 Garlic Puree From 1 Head 1/4 c Fresh Parsley Leaves
1/2 Small Onion, Coarsely
Servings: 4
Preheat oven to 400'. Pour yogurt into wide shallow bowl and set it on your
work surface. Season the bread crumbs with salt and freshly ground pepper.
Spread crumbs out on a platter and place next to the yogurt. Place a wire
rack over a baking sheet and set it aside. Dry chicken pieces. Dip each
piece into the yogurt until throughtly coated on both sides. Then roll each
piece in the crumbs, pressing the piece in so that the crumbs adhere. Each
piece should be evenly coated. Place chicken on the wire rack. Bake for
40-45 minutes. To serve, place a piece of chicken on each of 4 small
plates. Pour some sauce in a crecent on the bottom edge of each plate
around the chicken but not on it. Place the remaining chicken on a platter
and pass the remaining sauce in a clear pitcher. Serve hot or at room
temperature.
DIPPING SAUCE: Place all the ingredients plus 1 cup plain yogurt in a
blender or food processor. Flick the motor on and off unti a thin flecked
green sauce is achieved. Serve at once.
Yogurt Chicken
Categories: Chicken
Yield: 4 servings
From: Gaye Levy ** DTXT63A 1/4 c Green onions; chopped with
1/2 c Yogurt; plain -tops
2 tb Mayonnaise 4 Chicken breasts, skinned and
1 tb Worcestershire sauce -boned
1 tb Dijon mustard 2 tb Lemon juice
1/2 ts Thyme White pepper
1/4 ts Cayenne pepper Parmesan cheese
Sprinkle chicken breasts with lemon juice and white pepper. Mix all
remaining ingredients except parmesan cheese and spread over top. Bake at
350 for 1/2 hour. Drain juices from pan. Sprinkle with parmesan cheese and
broil until lightly browned. This dish is rather spicy and exotic tasting
but very very easy and very good. Serve with wild rice and brown sugar
glazed carrots - your guests will love it. This can be easily doubled,
tripled, or whatever.
Yorkshire Country Captain
Categories: Chicken, 1941
Yield: 6 servings
1 Three-pound chicken -powder
2 c Chicken stock 1/4 c Finely minced onion
OR 2 cups water and 2 3/4 c Finely minced salt pork
-bouillon cubes 2 tb Butter or butter substitute
3 Onions, sliced 24 Almonds
3/4 c Rice 2 c Canned peas
Salt, pepper, and curry Flour
Cut chicken in pieces. Dredge with salt, pepper, curry powder, and flour.
Fry minced onion and pork until golden brown. Add chicken. Brown slowly.
Add stock or water and bouillon cubes. Cover. Simmer slowly until chicken
is tender. Remove chicken. Combine butter and 2 tablespoons flour. Add to
chicken broth. Cook, stirring constantly, until smooth. Season to taste.
Arrange chicken on platter. Cover with gravy. Garnish with sliced onions
which have been fried until golden brown, shredded almonds which have been
toasted in melted butter, peas, and steamed rice. Serve at once. 6
servings.
Zingy Barbecued Chicken
Categories: Chicken, Barbecue
Yield: 6 servings
1/2 c Grapefruit juice 1/2 ts Celery salt
1/2 c Apple cider vinegar 1/2 ts Ground ginger
1/2 c Oil 1/8 ts Pepper
1/4 c Chopped onion 3 lb Chicken pieces
1 Egg
In blender container, place all ingredients except chicken; blend 30
seconds. In small saucepan, pour blended sauce mixture and heat about 5
minutes, until slightly thickened. Remove from heat; dip chicken in sauce,
one piece at a time, turning to thoroughly coat. Reserve sauce.
Place chicken on prepared grill, skin-side up, about 8" from heat. Grill,
turning every 10 minutes, for about 50 minutes or until chicken is tender
and juices run clear. Brush generously with reserved sauce during last 20
minutes of grilling. Watch chicken carefully because the egg and sauce can
cause the chicken to brown too quickly.
Serves: 4
Chicken Indienne
Categories: Poultry, Main dish
Yield: 4 servings
2 lb Chicken pieces 3 tb Fresh lemon juice
3 tb All purpose flour 1 ts Salt
1/8 ts Freshly ground pepper 3 tb Oil
1 tb Butter 1 ea Large onion, chopped
3 tb Curry powder 1/2 c Water
1/2 c Heavy Cream 1 ts Chicken stock base
2 tb Candied Ginger 1 ea 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
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.
Chicken with Sweet Potato Pilaf
Categories: Chicken
Yield: 4 servings
1/4 c Wild rice 3/4 cWater
1/4 c Wheat berries 2 tb
Red wine vinegar
2/3 c Coarsely shredded sweet 1 tb
Sodium-reduced soy sauce
-potato 1 ts
Instant chicken bouillon
2 Whole medium chicken -granules
-breasts(1 1/2 lbs. 1/4 ts Whole black pepper,crushed
-total),skinned,boned 1 tb Cornstarch
And halved lengthwise 1 tb Cold water
Add wild rice and wheat berries to 1 cup boiling water. Simmer, covered, 50
to 60 minutes or until liquid is absorbed, adding sweet potato during the
last 10 minutes of cooking; stir once.
Meanwhile, rinse chicken and pat dry; set aside. In an 8" skillet, combine
3/4 cup water, vinegar, soy sauce, bouillon granules and pepper. Bring to
boiling. Add chicken. Reduce heat; cover and simmer 15 minutes. Turn
chicken; simmer, covered, 5 minutes more or until tender. Transfer chicken
and pilaf to plates. Cover and keep warm. Reserve cooking liquid in
skillet.
For sauce, stir cornstarch into 1 Tbs water. Stir into cooking liquid. Cook
and stir over medium heat until thickened and bubbly; cook and stir 2
minutes more. Serve with chicken and sauce.
Makes 4 servings.
Chicken with Wine and Vegetables
Categories: Chicken, Vegetables
Yield: 8 servings
4 Whole Chicken Breasts 1/2 ts Salt
1/4 ts Pepper 1/2 c Flour
4 tb Butter 1 lg Onion, Sliced
8 Mushrooms, Sliced 1 c Marsala
1/4 c Ginger Ale 1 1/2 ts Lemon Juice
14 oz Can Artichoke Hearts 2 c Uncooked Brown Rice
1 Green Onion, Sliced 1 c Orange Juice
Bone and halve the chicken breasts. Drain the artichoke hearts. Wash the
chicken and pat dry. Season the chicken with salt and pepper. Place flour
in a shallow bowl. Add chicken pieces and turn to coat; shake off excess
flour. In a Dutch oven, melt 3 Tbsp of the butter over medium heat. Cook
chicken, in two batches, until browned on all sides; remove and set aside.
Preheat oven to 325F. Melt remaining 1 Tbsp butter in Dutch oven over
medium high heat. Add onion. Cook, stirring, 8 - 10 minutes, until golden.
Add browned chicken and mushrooms. In small bowl, mix orange juice,
Marsala, ginger ale and lemon juice; pour over chicken and mushrooms. Cover
and bake 45 minutes. Add artichoke hearts; bake 15 minutes or until
chicken is tender. Prepare the brown rice according to the package
directions. Add green onion. Serve with the chicken and sauce. Garnish
with lemon slices and scallion if desired.
Chicken with Shallots and Sundried Tomatoes
Categories: Chicken, Fresh herbs, Spicy
Yield: 6 servings
6 lg Boneless Chicken Breasts 3 tb Butter
1 tb Olive Oil 1/2 c White Wine
1 lg Clove Minced Garlic 1 tb Chopped Sundried Tomatoes Or
1 c Heavy Cream 1 lg Fresh Tomato, Chopped
2 tb Fresh Herb Mixture * Salt & Pepper To Taste
3 tb Minced Shallots
* Fresh Herb Mixture; thyme, parsley, sweet marjoram and basil. 1-1/2 ts of
each.
~-------------------------------------------------------------------------
Cut chicken breast diagonally in 1/2 inch strips. Melt butter and oil in
heavy skillet over moderate heat. Increase heat, add chicken, 1/2 of the
herbs, salt and pepper. Saute until opaque; set aside and keep warm. Add
shallots and garlic to pan and saute quickly (1/2 minute). Reduce heat and
add cream, wine, tomatoes and the remaining herbs. Bring to a boil,
stirring until sauce thickens. Return chicken to pan and simmer 2 to 3
minutes until heated through.
Chicken with Snow Peas
Categories: Chicken
Yield: 4 servings
1/3 c Soy sauce -bite-size pieces
2 tb Lime juice 8 oz Fresh mushrooms,cleaned and
2 tb Water -sliced
1 1/2 tb Cornstarch 1/2 lb Fresh snow peas
1 lb Boneless chicken breast or 3 c Cooked rice
-thigh meat,cut into
Combine soy sauce, lime juice, water and cornstarch in a 2 qt. round
casserole. Stir chicken and mushrooms into soy sauce mixture. Cover and
stirring midway through cooking, microwave on high 7 to 8 minutes. Add snow
peas, cover and microwave on high 2 minutes or until snow peas are tender
crisp. Serve over a bed of fluffy rice, garnishing with lime wedges or
slices of lime.
Makes 4 servings.
Chicken with Citrus Cream Sauce
Categories: Chicken
Yield: 6 servings
1 1/2 lb Chicken breasts - boned, 1 Orange - sliced in half
-cubed -crosswise
1 sm Onion - finely chopped 1 c Whipping cream - OR Half and
3 tb Flour - all-purpose -Half
3 tb Butter - OR margarine 1 ts Orange marmalade
1 c Chicken broth Salt and white pepper to
1 Lemon - sliced in half -taste
-crosswise 1 pk Puff Pastry Shells - frozen
1 Lime - sliced in half -style 10-oz. pkg.,
-crosswise
Number of Servings: 6 1 pkg. Puff Pastry Shells - frozen style 10-oz.
pkg., baked according to package directions
Coat chicken pieces with flour. In a large saucepan, saute chicken in 1
1/2 tablespoons butter until half cooked, about 2 to 3 minutes.
Remove chicken and set aside. Saute onion in remaining butter.
Squeeze half of the lemon, lime and orange into onion mixture. Cook while
stirring, until sauce reduces slightly. Add chicken broth and marmalade.
Increase heat while stirring, reduce liquid to half. Add whipping cream
and reserved chicken; cook, stirring constantly until sauce thickens and
just comes to a boil. Season with salt and pepper.
Serve in warm pastry shells. Slice remaining citrus fruit into wedges and
use as garnish.
Serves 6.
Chicken with Onion Marmalade
Categories: Chicken
Yield: 6 servings
Karen Mintzias 1/2 c Dry red wine
6 Chicken breast halves 1 tb Red wine vinegar
-(4-5 oz ea) boned & skinned 1 tb Honey
3 tb Cream sherry Parsley sprigs (optional)
2 md Red onions (about 6 oz each) Salt and pepper
Rinse chicken and put in a heavy plastic food bag; add 2 tablespoons
sherry. Seal bag; rotate. Chill at least 30 minutes or up to 6 hours;
turn over several times.
Meanwhile, thinly slice onions; wrap several slices airtight and chill up
to 6 hours. In a 10- to 12-inch frying pan over medium-high heat, combine
remaining onion slices, wine, vinegar, and honey. Stir often until liquid
evaporates. (If made ahead, cover and set aside up to 6 hours; stir over
medium-high heat to warm.) Remove from heat and mix in remaining 1
tablespoon sherry.
Arrange breasts in a single-layer with marinating liquid in a 9- by 13-inch
pan. Bake, uncovered, in a 450 F oven just until meat is white in thickest
part (cut to test), 12 to 15 minutes. With a slotted spoon, transfer
chicken to a warm platter. Spoon onion mixture over chicken. Garnish with
reserve onion slices and parsley. Add salt and pepper to taste.
Per serving: 167 cal.; 27 g protein; 1.5 g fat (0.4 g sat.); 9.4 g carbo.;
82 mg sodium; 66 mg chol.
Chicken with Tarragon Sauce
Categories: Chicken, Low-cal
Yield: 4 servings
1 Vegetable
EXCHANGES PER SERVING: 3-1/2 meat
Tender, tart, peppery chicken in a spicy citrus-flavored sauce.
Makes 4 servings.
1 Tablespoon margarine 3/4 cup chopped onion (1 medium) 3 garlic cloves,
chopped 2 Tablespoons chopped fresh tarragon or 2 teaspoons dried 4 chicken
breast halves, skinned and fat removed (about 2 pounds) 1/4 teaspoon salt
1/2 teaspoon ground black pepper 1 cup plus 2 Tablespoons chicken stock
(de-fatted) 2 carrots, peeled, sliced in half lengthwise, then cut into
2-inch pieces 1/4 cup dry white wine 3 Tablespoons lime or lemon juice 1
Tablespoon Worcestershire sauce 1 teaspoon Dijon mustard 1 Tablespoon
cornstarch
1. In a heavy 4-quart saucepan, melt the margarine. Add the onion,
garlic, and tarragon, and cook for 1 minute. 2. Sprinkle the chicken
breasts with salt and pepper, add them to the pan, and cook for 3 minutes.
Transfer the chicken temporarily to a plate while you deglaze the pan by
addint 1/4 cup of stock to the pan, and scraping the bottom to incorporate
the flavorful drippings. Return the chicken breast halves to the pan on
their uncooked sides, and cook for 3 more minutes. Again, remove the
chicken to a plate. 3. Stir in 3/4 cup of the stock, the carrots, wine,
citrus juice, Worcestershire sauce, and mustard. 4. In a small bowl, mix
the cornstarch with the remaining 2 Tablespoons chicken stock, and stir it
into the sauce. 5. Return the chicken to the saucepan, and cook for 5
minutes, covered, over very low heat.
Chicken with Mustard Relish
Categories: Chicken
Yield: 4 servings
2 ts Olive oil -skinned and halved
1 Clove garlic , minced 1/4 c Zucchini, finely chopped
1/4 ts Shallots or green onion, 1/4 c Summer squash, finely
-chopped -chopped
3/4 ts Fresh thyme, snipped (or 1/4 1/4 c Red onion, finely chopped
-tsp crushed dried) 1 tb Dijon-style mustard
2 Whole chicken breasts, 1 tb Plain low-fat yogurt
Combine olive oil, garlic, shallots and thyme. Rub on pieces of chicken.
Grill chicken on uncovered grill, over medium coals for 20 minutes. Turn
and grill for 10 to 20 minutes more or until chicken is tender. For relish,
combine zucchini, squash, onion, mustard, and yogurt. Place one piece of
grilled chicken on each warmed serving plate. Spoon some relish on each
plate.
Makes 4 servings.
Chicken with Orange Sauce
Categories: Chicken
Yield: 4 servings
1 Tender chicken, jointed 1 c Pineapple, chopped
Salt and cayenne 1/8 ts Ground cloves
3 tb Fat or butter 1/8 ts Ground cinnamon
12 Almonds 2 c Orange juice
1/2 c Seeded raisins 1 tb Flour
Season chicken and brown pieces on all sides in fat. Blanch almonds.
Remove skins, chop and add with raisins, pineapple, spices and orange
juice. Cover tightly and simmer until chicken is tender. Work flour smooth
with 2 tablespoons cold water and add here and there, shaking pan to mix
well. Simmer 5-8 minutes until gravy thickens. Take up chicken on hot
platter . Pour some of the gravy over and garnish platter with half-moon
slices of avocado and poomegranate pips. Serve remaining gravy in a gravy
boat. Serves 4 to 6.
Chicken with Olive and Caper Sauce
Categories: Chicken
Yield: 4 servings
1 Frying chicken (about 2 1/2 2 Garlic cloves, minced
-lbs), cut up 1/2 c Sliced stuffed green olives
1/4 c All-purpose flour 2 tb Capers
1 ts Salt 1 tb Caper liquid
1/4 ts Pepper 2 tb Water
3 tb Butter or margarine 1/4 c Chopped parsley
Roll chicken in flour seasoned with salt and pepper. Brown in butter. Cover
and cook slowly for 40 minutes. Add remaining ingredients; heat.
Makes 4 servings.
Chicken with Mushrooms and Balsac Vinegar
Categories: Chicken
Yield: 4 servings
1 lb Chicken Breast, skinned and 4 oz Mushrooms, sliced
-flattened or cut up 4 tb Balsac Vinegar
1/2 c Flour, seasoned with salt & 1/2 c Chicken Broth
-pepper to taste 3 tb Butter or Oil
1 lg Shallots
In a small skillet, heat 1 to 2 T butter and sautee mushrooms and schallots
until tender, set aside. Dredge chicken with seasoned flour. Heat 2 T oil
in a large skillet and sautee chicken pieces all at one if possible for 2-3
minutes per side. Romve and keep warm. Deglaze the skillet with vinegar,
scraping for about 30 seconds. Add 1/2 cup broth, stir and heat. Return
chicken and mushrooms to pan and heat through.
Chicken with Pork
Categories: Chicken, Pork
Yield: 8 servings
12 Serving-pieces of chicken 1/3 c Soy sauce, mixed with 2 Tbs
2 lb Lean pork, cubed -cornstarch
2 tb Butter 3 Cloves garlic, pressed
2 tb Oil 1/2 ts Pepper
1 c Chicken broth 1 Or 2 chicken livers, sieved
1/3 c Cider vinegar -(optional)
1/3 c Sherry
Servings: 8
Preparation:
In casserole, heat butter and oil and brown chicken. Remove. In remaining
fat, brown pork; over gentle heat, cook, covered, for 20 minutes, turning
occasionally. Remove.
Combine liquids, garlic, pepper, and liver in casserole and cook over high
heat, stirring, until sauce thickens. Replace chicken and pork, spooning
sauce over.
Bake, covered, at 350 degrees for 1 hour, or until chicken and pork are
tender.
Serve with: Rice Oriental salad
Chicken with Apples
Categories: Chicken, Pork
Yield: 6 servings
Serving-pieces of chicken 2 Onions, chopped
-for 6 people 1 c Apple cider or apple juice
2 tb Butter 1 c Sour cream
2 tb Oil 1 tb Flour
1/3 c Brandy 2 tb Parsley, chopped
4 Apples, peeled, cored, and 1 ts Tarragon
-sliced 1/2 ts Paprika
Servings: 6
salt & pepper to taste
Preparation:
In casserole, heat butter and oil and brown chicken; season with salt &
pepper if desired. Warm brandy in saucepan, ignite, and pour over chicken.
Allow flame to burn itself out. Add apples and onion.
Combine cider, sour cream, flour, and herbs; stir until smooth and pour
over contents of casserole.
Bake, covered, at 350 degrees for 1 hour, or until chicken is tender.
If you want, 2 cups of cider or apple juice may be used; just omit the sour
cream and use 2 Tbs of flour. You can also try it without the tarragon,
using 1/4 tsp each of nutmeg, cinnamon, and ground cloves.
Serve with: French bread watercress or spinach salad
Chicken with Peanut Sauce
Categories: Chicken, Pork
Yield: 6 servings
Serving-pieces of chicken 1 lg Green pepper, chopped
-for 6 persons Reserved tomato juice
2 tb Butter Chicken broth
2 tb Oil 1 c Smooth peanut butter
Salt & pepper -(preferably "natural"
2 Onions, chopped -style)
1 lb Can Italian tomatoes, 2 ts Brown sugar
-drained (reserve juice) 1/4 ts Fenugreek or cumin
9 oz Package frozen okra 1/2 c Peanuts, coarsely chopped
Servings: 6
Preparation:
In casserole, heat butter and oil and brown chicken, season with salt &
pepper if desired. Remove. Add onions to fat in casserole and cook until
translucent. Add vegetables to onion, stirring to blend mixture. Replace
chicken.
To reserved tomato juice, add chicken broth to make 1 1/2 cups; add peanut
butter and stir over low heat until mixture is smooth. Add seasonings,
stir to blend mixture, and pour over chicken.
Bake, covered, at 350 degrees for 1 hour, or until chicken is tender.
Garnish with chopped peanuts and serve.
Serve with: Rice Mixed green salad
Chicken with Green Grapes
Categories: Chicken, Low-cal
Yield: 6 servings
2 tb Lemon juice 1/2 ts Dry mustard
2 tb Cider vinegar 1 ts Dried leaf basil
1 tb Catsup 1/4 ts Onion powder
2 ts Canola oil 2 ts Canola oil
1/4 c White grape juice 1 lb Boneless, skinless chicken
-concentrate -pieces
1/4 ts Sweet paprika 1 c Fresh green seedless grapes
Marinade:
Combine marinade ingredients in a bowl. Add chicken, cover and refrigerate
at least 2 hours. Spray a non-stick skillet with vegetable cooking spray.
Heat; add oil and chicken pieces, lightly brown. Add marinade, cover and
simmer about 15 minutes. Add grapes, cook until heated. Serve at once.
Chicken with Nectarines
Categories: Chicken, Low-cal
Yield: 6 servings
2 tb Canola oil 2 c Passion fruit juice
1/2 Onion, chopped 1/4 ts Chili powder
1 Stalk of lemon grass 6" long 1 tb Cornstarch
1 lb Chicken pieces, skinned, 3 Nectarines, pitted, sliced
-boned 4 ts Chopped cilantro
1/2 ts Garlic powder
Chicken with Peaches
Categories: Chicken, Low-cal
Yield: 6 servings
1/2 c Peach preserves 1 ts Cornstarch
1/4 c Boiling water 3/4 lb Chicken pieces, skinned,
1 tb Brandy or brandy flavoring -boned
1 ts Catsup 2 Fresh peaches, sliced,
2 ts Lemon or lime juice -peeled
Spray baking dish with vegetable cooking spray. Set aside. Preheat oven
to 375 F (190 C). In a small bowl, combine peach preserves, boiling water,
brandy, catsup, lemon or lime juice, and cornstarch. Place chicken breast
in baking dish. Spoon sauce over. Bake uncovered, basting several times,
about 30 minutes. Add peach slices, spoon some of the sauce over, continue
baking 10 minutes.
Chicken with Artichokes and Peppers
Categories: Chicken, Low-cal
Yield: 6 servings
1 tb Corn oil 2 Garlic cloves, finely
1 tb Chopped fresh thyme or 1 -chopped
-teaspoon dried thyme 1 md Red bell pepper, cored,
4 Four-ounce boneless, -seeded, and cut into strips
-skinless chicken breasts, 15 oz Artichoke hearts in brine,
-fat removed -drained
1/2 ts Freshly ground pepper 2 tb Dry white wine
1/2 c Finely chopped onion (1 1/4 ts Salt
-small onion)
1. Preheat oven to 375 degrees F. 2. In a non-stick 8-inch skillet, heat
the oil, then add the thyme and chicken breasts. Sprinkle 1/4 teaspoon of
the pepper over the chicken and cook for 1 minute over medium heat, then
turn the chicken over, sprinkle with the remaining 1/4 teaspoon pepper, and
cook for another minute. Remove the chicken from the pan and set aside,
retaining the cooking juices in the pan. 3. Add the onion and garlic to the
pan, and saute for 1 minute. Add the sweet bell pepper, artichokes, wine,
and salt, and cook for 1 more minute. 4. Spoon half the vegetables into an
8-inch casserole, place the chicken breasts over them in one layer, and
cover them with the rest of the vegetables. Bake for 18-20 minutes.
To microcook: cook the casserole on high, covered, for 9 minutes, rotating
the casserole after 4-1/2 minutes.
Chicken with Spicy Fruit Sauce
Categories: Chicken
Yield: 4 servings
1 1/4 c Unsweetened Pineapple Chicken Breasts
Juice 1/4 c Low-Sugar Strawberry
1/4 c Golden Raisins Spread
1/2 ts Crushed Red Pepper 1/4 ts Cornstarch
2 cl Garlic Sliced Green Onion Strips
4 (4 Oz.) Boned, Skinned
Combine Pineapple Juice, Raisin, Red Pepper & Garlic in A Large Non-
Aluminum Skillet; Bring To A Boil. Add Chicken; Cover, Reduce Heat &
Simmer 10 Min. OR Until Chicken Is Done. Remove From Skillet & Keep Warm.
Bring Cooking Liquid To A Boil; Cook 7 Min. OR Until Reduced To 3/ 4C.;
Stirring Occasionally. Combine Strawberry Spread & Cornstarch; Stir Into
Cooking Liquid & Cook 1 Min. OR Until Syrupy. Serve Sauce Over Chicken;
Garnish With Green Onion Strips.
215 Cal. Per Chicken Breast Half & 3 T. Sauce. (Fat 1.5. Chol. 66.)
Chicken Wild Rice Salad
Categories: Chicken, Salads
Yield: 8 servings
2/3 c Mayonnaise 1 cn Water chestnuts, drained
1/3 c Milk 1/2 ts Salt
2 tb Lemon juice 1/8 ts Pepper
1/4 ts Tarragon, crumbled 1/2 lb Seedless green grapes,halved
3 c Cooked cubed chicken 1 c Salted cashews
3 c Cooked wild rice 1 Grape clusters
1/3 c Green onion, finely sliced
Servings: 8
Blend mayonnaise, milk, lemon juice and tarragon, set aside. In large
bowl,combine chicken, wild rice, green onion, water chestnuts, salt and
pepper. Stir in mayonnaise mixture until blendid. Refrigerate coverd, 2-3
hrs. Just before serving, fold in grapes and cashews. Garnis with clusters
of grapes. 8 1 cup servings.
Tip: One cup uncooked wild rice equals 3-4 cups cooked.
Chicken with Green Pepper and Cashews
Categories: Chicken
Yield: 4 servings
2 tb Vegetable oil 2 tb Soy sauce (light works well)
1 lg Green pepper cut into 1/4 1 tb Cornstarch
-inch strips 1/2 c Cold chicken broth
4 Chicken-breast halves, 2 tb Dry white wine (or any
-skinned, bones, cut into -liquid)
-1/2 inch strips 1/2 c Cashews
Source: Creative Wok Cooking
Yield: 4 servings
Heat oil in the wok. Add the vegetable and stir-fry for 2 minutes. Push
aside or remove to serving dish. Stir-fry the chicken 3-4 minutes, until
done. Return the vegetable to the wok and combine with chicken. Stir in
the soysauce mixed with the cornstarch, chicken broth, and wine. Heat and
stir gently until the sauce is thickened and clear. Add the nuts and serve
at once with white rice.
Chicken with Apples and Onions
Categories: Poultry, Chicken
Yield: 6 servings
2 tb Vegetable oil 1 lg
Onion, sliced
1 tb Unsalted butter 1/4 c
White vermouth
6 Chicken breast halves, 1/2 c
Chicken broth
-patted dry on paper towels 1 lg
Tart apple, peeled, halved,
Flour (about 1/2 cup, spread -cored, and
-on a dinner plate) Sliced
Salt and freshly ground 1 tb Chopped fresh parsley
-black pepper to taste
Put the oil and butter in a large skillet placed over moderately high heat.
Dredge the chicken in the flour, shaking off the excess. Brown the chicken
breasts in batches in the butter-oil; transfer to a side dish. Season with
salt and pepper
Add the onions to the skillet. Stir-cook over low heat for 5 minutes. Add
the vermouth, chicken broth and browned chicken; bring to the simmer,
cover, and cook for 5 minutes. Add the apple slices; cook for 5 minutes.
Flip the chicken breasts and cook for 7 to 10 minutes longer, or until
cooked through. Remove the chicken; reduce the cooking liquid if it is not
already lightly condensed. Season with salt and pepper; spoon over the
chicken. Sprinkle with parsely and serve.
Makes 6 servings:
Nutrient Information per Serving: 402 Calories, 55 g Protein, 13 g Fat, 12
g Carbohydrates, 4 g Saturated Fat, 151 mg Cholesterol, 217 mg Sodium
Chicken with Apricot Salsa
Categories: Low-cal, Chicken, Salsa
Yield: 8 servings
1/2 c Chopped onion 1 ts Chopped fresh gingerroot or
1 (14 1/2 oz) can whole -1/4 tsp ginger
-tomatoes, drained, chopped 1/4 ts Salt
2/3 c Chopped dried apricots 1/8 ts Pepper
1/2 c Apricot preserves Chicken:
1 Cinnamon stick 3 Whole chicken breasts,
1 tb Chopped fresh cilantro or 1 -skinned, boned, halved
-tsp dried cilantro leaves 1 c Uncooked couscous
Salsa:
Spray medium nonstick saucepan with nonstick cooking spray. Heat over
medium heat until hot. Add onion; cook and stir 3 minutes. Add remaining
salsa ingredients. Bring to a boil; reduce heat. Simmer uncovered 20 to 30
minutes or until sauce thickens, stirring occasionally. Keep salsa warm.
When ready to serve, remove and discard cinnamon stick.
Meanwhile, broil chicken 4 to 6 inches from heat for 18 to 23 minutes or
until chicken is fork tender and juices run clear, turning once halfway
through broiling. Cook couscous to desired doneness as directed on
package, omitting margarine and salt. Serve chicken breasts on top of
couscous, spoon salsa over chicken. Garnish with cilantro, if desired. 6
servings. 8% calories from fat. Source: Pillsbury Classic #132, Heart
Healthy Recipes posted by Linda Davis
Chicken with Mushroom Sauce
Categories: Chicken, Low-cal, Sauces
Yield: 4 servings
1 Chicken, Cut Up, Skinned 1/2 lb Mushrooms
1 cn Mushroom Soup 1/2 c Sherry
1/2 cn Milk
Place chicken in casserole dish. Mix together remaining ingredients and
pour over chicken. Cover. Bake at 350F for 45 minutes.
Chicken with Dill Sauce
Categories: Chicken, Sauces
Yield: 6 servings
6 lg Skinless, Boneless Chicken Margarine Or Butter
-Breast Halves 3 md Fresh Pears
1 lg Egg 1 tb Light Brown Sugar
1 1/2 c Fresh Bread Crumbs (3 Slices 1 1/2 ts Instant Chicken Flavored
-Of Bread) -Bouillon
1 ts Salt 1 sm Bunch Of Fresh Dill
Unbleached All-Purpose Flour 1 c Half And Half Or Light Cream
3 tb Salad Oil
Yield: 6 Servings
ABOUT 45 MINUTES BEFORE SERVING:
With a meat mallet or the dull edge of a French knife, pound each chicken
breast half to about 1/4-inch thickness. In a pie plate, with a fork, beat
the egg and 1 Tbls of Water. On one sheet of waxed paper, mix the bread
crumbs, salt and 3 Tbls of the flour. On another sheet of waxed paper,
place 3 Tbls of the flour. Dip the cutlets in plain flour, then the egg
mixture, then coat with the bread crumb mixture.
In a 12-inch skillet, over medium heat, heat the oil. When hot add 2 Tbls
of margarine or butter (1/4 cube). When it is hot, cook the cutlets in
batches, until browned on both sides and cooked through, about 3 to 4
minutes then remove to a serving platter and keep warm.
While the cutlets are cooking, cut each pear crosswise into 3 or 4 thick
slices. In a 10-inch skillet, over medium heat, heat 1 Tbls of butter or
margarine and cook the pears and brown sugar until the pears are tender,
about 10 minutes.
In a small bowl, stir bouillon, 2 Tbls of flour and 1 1/2 cups of water
until smooth and well blended. Stir into the drippings of the chicken
skillet. Over high heat, cook, stirring constantly, until the sauce boils
and thickens slightly.
Mince enough dill from the bunch to measure 2 Tbls. Stir the minced dill
and half and half into the sauce in the skillet and heat through.
TO SERVE:
Arrange the chicken cutlets and pears on a warm large platter and spoon
some of the sauce over the chicken. Garnish with the remaining dill. Pass
the remaining sauce in a gravy boat.
EACH SERVING CONTAINS: 455 Calories, 21 Grams Fat, 127 Milligrams Of
Cholesterol, 835 Milligrams Sodium
Chicken with Cream Sauce
Categories: Chicken, Crockpot
Yield: 6 servings
1 lg Chicken 1/2 ts Thyme
Water SAUCE:
1 Stalk celery halved (with 4 tb Butter
-leaves) 1/2 c Flour
1 Carrot peeled & halved 1 c Chicken stock
1 sm Onion halved 1/2 ts Salt
1 ts Salt 1/8 ts Pepper
4 Sprigs parsley 1/4 c Chopped parsley
1 sm Bay leaf 1/2 c Cream
2 Whole cloves
Put the chicken in the crockpot and cover with water. Add celery, carrot,
onion and salt. Tie parsley, bay leaf, cloves and thyme in a small square
of cheese cloth, add to the pot. Cover and cook on LOW for 7-9 hrs.
Melt 4 Tbs butter in a medium saucepan. Stir in flour and cook over low
heat for several mins. Gradually stir in stock. Simmer until smooth. Add
salt, pepper, parsley and cream. Remove chicken from pot, slice and serve
with the creamy sauce.
Chicken with Tomatoes and Jack Cheese
Categories: Chicken, Cheese
Yield: 4 servings
3 tb Olive oil 1/4 ts Dried oregano
2 Boneless, skinless chicken 1 ts Red wine vinegar
-breasts, halved Salt and freshly ground
All-purpose flour (about 1/3 -black pepper to taste
-cup) 3 tb Dry red vermouth
1 Clove garlic, chopped 2/3 c Coarsely shredded Monterey
1 lg Vine ripened tomato, peeled, -Jack cheese
-seeded 1 ts Minced parsley leaves
And diced
Heat the oil in a skillet over medium high heat. Dust the chicken breasts
on both sides with flour; add to the skillet and cook for 3 minutes. Turn
the chicken and cook 2 minutes longer. While the chicken is cooking, mix
the garlic, tomato, oregano and vinegar. Season the chicken with salt and
pepper. Top each chicken cutlet with an equal portion of the tomato
mixture.
Add the vermouth to the pan (it will sizzle). Sprinkle the cheese evenly
over each piece of chicken. Cover the skillet and cook slowly for 1
minute, or until the cheese melts. Place each chicken cutlet on a warmed
serving plate and sprinkle with a little chopped parsley. Serve with
steamed zucchini and a rice pilaf.
Makes 4 servings.
NUTRITION INFORMATION PER SERVING: Calories: 315 Protein: 26 g
Carbohydrates: 32 g Fat: 17 g Saturated Fat: 9 g Cholesterol: 92 mg
Sodium: 600 mg
Chicken with Dumplings
Categories: Chicken, Stew
Yield: 8 servings
6 tb Cold unsalted butter, 1/2 ts Ground black pepper
-divided 1/4 ts Ground allspice
1 tb Vegetable oil 2 c + 1 Tbl all-purpose flour
2 sm Chickens (2 1/2 lb each) cut 2 1/2 ts Baking powder
-into eighths 1 ts Sugar
1 lg Onion, finely chopped 1/4 ts Salt
1 c Dry white wine 2/3 To 3/4 cup milk
1 1/4 c Chicken broth 1/4 c Heavy cream
2 Stalks celery with leaves, Chopped parsley
-chopped (1 cup)
Heat 4 tablespoons of the butter with the oil in a large, heavy saucepan or
Dutch oven over moderate heat. Add the chicken, a few pieces at a time,
and saute until well browned on all sides, about 15 minutes. Transfer the
chicken to a bowl as you cook the remaining pieces. Add the onion to the
saucepan; cook for 1 minute. Stir in the wine and scrape up any browned
bits from the bottom of the pan. Add the chicken broth, celery, pepper and
allspice to the pan, stirring to combine. Return the chicken to pot. Bring
to boiling. Lower heat and simmer, covered, until the chicken is tender,
about 30 minutes.
Combine 2 cups of flour with the baking powder, sugar and salt in a
medium-size bowl. With a pastry blender or two knives, cut in the
remaining 2 tablespoons of butter until the mixture resembles coarse meal.
Stir in just enough milk to make a soft dough; do not overmix. Roll the
dough out on a lightly floured surface to 1/2-inch thickness. cut into
rounds with a 2-inch biscuit cutter.
Transfer the chicken to a large, shallow, ovenproof serving dish. Cover
loosely with foil. Keep warm in a slow oven.
Strain the cooking juices and return to the pot. Skim the fat and discard
the solids. Combine 1 tablespoon flour with 2 tablespoons of the cream
until smooth. Add the remaining 2 tablespoons cream and whisk into the
pot. Heat to the simmer. Place the dumplings on top. Cook, covered, over
medium-low heat until the dumplings are firm, about 18 minutes.
To serve: Remove the dumplings with a slotted spuun; place over chicken.
Spoon sauce on top. Sprinkle with parsley.
NOTE: This dish can become a one-pot meal by making these changes: Do not
strain the cooking liquid. Instead, push the chicken to one side. Skim the
fat. Whisk in the flour and cream mixture. Place the dumplings on top of
the chicken. Cover and simmer for 12 to 15 minutes until the dumplings are
cooked through.
Makes 8 servings.
Nutrient Value per serving: 650 Calories; 41 g Protein; 28 g Carbohydrate;
41 g Fat; 513 mg Sodium; 173 mg Cholesterol Exchanges: 2 starch/bread, 5
lean meat, 5 fat
Chicken with Ginger Sauce
Categories: Chicken, Sauces
Yield: 4 servings
1/2 c Fresh lime juice 1 ts Dried basil, crumbled
Hot pepper sauce 1 Clove garlic, minced
2 Whole chicken breasts, 2 tb Oriental sesame oil
-skinned, boned, halved 1 tb Unrefined sesame oil
6 tb Peanut oil 3 oz Fresh oyster mushrooms,
1 1/2 ts Fresh ginger, coarsely -thinly sliced
-chopped 3 md Green onions, cut julienne
2 ts Honey (clover or orange 1/2 lg Red bell pepper, cut
-blossom) -julienne
1 ts Szechwan peppercorns 1 ts Potato starch dissolved in 1
1 1/2 tb Rice vinegar -Tbl cold water
1 1/2 tb Red wine vinegar Kale leaves
1 tb Water Lime halves
2 ts Low-sodium soy sauce
Blend lime juice and several drops hot pepper sauce in large bowl. Add
chicken. Marinate for at least 4 hours at room temperature, turning
frequently. With blender running, add peanut oil, ginger, honey, and
peppercorns; mix until smooth. Add vinegar, water, soy sauce, basil, and
garlic; blend until smooth. With machine still running, add oriental
sesame oil and blend until sauce is smooth. Drain chicken and pat dry; cut
into 1/2-inch pieces. Heat unrefined sesame oil in large heavy skillet
over medium-high heat. Add chicken and stir-fry for 1 minute. Reduce heat
to low, cover and cook until chicken is almost tender, 1 to 2 minutes. Add
sauce, mushrooms, green onions, bell pepper, and potato starch; stir until
thickened and heated through, about 2 minutes. Spoon onto warmed plates
and garnish with kale leaves and lime halves. Serve with steamed broccoli.
Makes 4 servings.
Chicken Wings
Categories: Chicken, Appetizers, Coca-cola, Wings
Yield: 4 servings
1 pk Chicken Wings 1 c Catsup
1 c Coca-Cola 1/4 c Butter
Put wings in baking dish. Mix ingredients and pour over them. Bake in a
325F oven until done, approximately 1 hour.
Chicken Wings Valencia
Categories: Chicken, Appetizers, Spanish, Wings
Yield: 24 servings
4 lb Chicken wings 2 ts Worcestershire sauce
1/2 c Orange juice 2 ea Cloves garlic, minced
1/4 c Olive or cooking oil 1/4 ts Salt
1/4 c Catsup 1/8 ts Ground red pepper
1/4 c Onion, finely chopped 1/8 ts Cloves, ground
Cut off the tips of the wings and discard them. Cut the large wing
portions at the joint to form 48 pieces.
Combine orange juice, olive or cooking oil, catsup, onion, Worcestershire
sauce, garlic, salt, red pepper and cloves. Place chicken in a large
plastic bag. Pour orange juice mixture over chicken. Seal bag and place
on a tray or in a bowl. Marinate several hours or overnight.
Drain marinade from wings and discard marinade. Place drained wings, skin
side down, in a 15x10x1-inch baking pan. Bake in a 375 F oven 20 minutes.
Carefully drain off fat. Turn chicken pieces over. Continue baking 25 to
30 minutes longer or until wings are golden brown. Makes 24 appetizer
servings.
NOTE: If desired prepare wings as directed above. Cover and chill up to
24 hours. Loosen cover and bake in a 375 F oven 20 minutes or until
heated.
Chicken Wings in Five Spice
Categories: Chinese, Chicken, Wings
Yield: 24 servings
12 Chicken wings, whole 1/8 c Light soy sauce
1 c Water-chestnut flour 1/8 c Dry sherry or Chinese rice
4 c Peanut oil for deep-frying -wine
Marinade: 1/2 ts Five-spice powder
1/2 ts Freshly grated ginger
Makes 24 pieces
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 water-chestnut flour. Deep-fry at 360 F until golden brown,
about 5 minutes.
Chicken Ya-Hah!
Categories: Chicken
Yield: 4 servings
2 Chicken breasts, split, (prepared if you must)
Skinned and boned 1/2 ts Cumin
1 c Celery, coarsely chopped 1 tb Oregano, fresh (3/4 t if
1 c Onion, coarsely chopped Dried)
3 Jalapeno(s), fresh minced 1/4 c Red wine, (dry-ish)
1 tb Sesame oil, dark 4 Cloves garlic, crushed
1/2 ts Celery seed, whole 3 cn Tomato sauce
8 ts Water chestnuts, sliced 1/2 ts Curry powder
(canned as a last resort) 1 tb Szechwan chili sauce
2 tb Chili powder, home made Oil for saute
Contributed to the echo by: Janice Norman Chicken "Ya-hah!" Saute the
celery, onions and garlic in the oils while you cut the chicken into
bite-sized pieces. When the onion is translucent add the chicken, celery
seed, jalapenos and water chestnuts. Saute until chicken is barely done...
add the remaining ingredients, cover and simmer for an hour. Serve over
either cornbread, rice or pasta... they're all good. Enjoy!
Chicken Yellow Rice
Categories: Chicken
Yield: 4 servings
2 x Chicken Breasts, Halved 1 c Raw Rice
1 tb Extra-Virgin Olive Oil 3 c Water
Garlic Clove, Chopped 1 pn Saffron Threads Or Powder
1 sm Onion, Chopped Fine 1 c Chopped Broccoli (Or Frozen)
Saute the chicken in the oil with the garlic and onions until lightly
browned. Remove mixture to a large pot, discarding excess oil. Add the
rice, water, and large pinch of saffron to the pot and bring to a boil.
Reduce the heat and simmer. tightly covered, until the rice is tender (at
least 30 min.), adding extra water if necessary. When the rice is nearly
tender, add the broccoli to the top of the pot and cover. Cook for 5 min
more. Broccoli should be bright green and tender when the meal is cooked.
If the rice is done before the broccoli, simply turn off the heat, cover
the pot again, and let the broccoli finish cooking by steaming. Children
like the novel idea of "yellow" rice.
Chicken, Mushroom, Stove Top Stuffing Casserole
Categories: Chicken, Casserole, Syd's book
Yield: 2 servings
2 c Cut Up Cooked Chicken 10 1/2 oz Cream Of Mushroom Soup
1 c Sliced Mushrooms 1 pk Stove Top Dressing
Mix the chicken with the mushrooms and half of the soup. Place this
mixture in a buttered casserole. Top with the stove top dressing (follow
directions on box). Bake in a 350F oven for 45 minutes or until done. Top
with the remaining soup. Put back in oven for 5 more minutes. From: Syd's
Cookbook.
Chicken-Asparagus Rolls
Categories: Chicken, Microwave
Yield: 4 servings
12 Fresh Asparagus Spears 3 tb Chablis OR White Dry Wine
4 (4 0Z.) Boned, Skinned 1 ts Lime Juice
Chicken Breast Halves 1/2 tb Dried Whole Tarragon
1/4 c (1 Oz.) Shredded Swiss 1 ts Minced Fresh Parsley
2 c Sliced Mushrooms
Snap Off Tough Ends Of Asparagus, Remove Scales With Vegetable Peeler. Set
Aside. Trim Fat From Chicken. Place Each Breast Between Wax Paper & Flatten
To 1/4 in. Thickness. Place 3 Asparagus Spears On Each Chicken Breast; Top
With 1 T. Cheese. Roll Up Lengthwise; Secure With Wooden Picks. Place Seam
Side Down in A 10 Inch Glass Pie Plate Coatedwith Cooking Spray. Cover With
Plastic Wrap, Venting One Corner. Microwave At High 5 To 6 Min. OR Until
Done. Let Chicken Rolls Stand Covered 5 Min. Combine Mushrooms & Wine,
Lime Juice & Tarragon in A 1 Qt. Glass Measure. Microwave At High 2-3 Min.
Stirring Once. Stir in Parsley. To Serve, Remove Chicken Rolls From Cooking
Liquid, Spoon Mushroom Sauce Over Rolls.
About 194 Calories Per Roll And 1/4 C. Sauce.
(Fat 6.1. Chol. 79.)
Chicken-Chili Cheesecake
Categories: Chicken, Cheese
Yield: 8 servings
1 1/3 c Finely crushed tortilla 1 1/2 c Finely shredded cooked
-chips -chicken
1/4 c Butter or margarine, melted 2 cn Chopped green chilies,
3 Pkge cream cheese, softened -drained (4 ounces each)
-(8 ounces each) 1 1/2 c Shredded Monterey Jack
4 lg Eggs -Cheese (6 ounces)
1 ts Chili powder 16 oz Sour cream (1 carton)
1 ts Worcestershire sauce 1 ts Seasoned salt
1/4 ts Salt Garnish: minced green onions
3 tb Minced green onions Picante sauce
Combine the tortilla chips and butter. Press on the bottom and 1 inch up
the sides of a 9-inch springform pan. Set aside
Beat the cream cheese with an electric mixer at high speed until light and
fluffy. Add the eggs, one at a time, beating well after each addition.
Stir in the chili powder, Worcestershire sauce, salt and minced green
onions.
Pour half of the cream cheese mixture into the prepared pan. Sprinkle with
the chicken, chiles and Monterey Jack cheese. Carefully pour the remaining
cream cheese mixture on top.. Bake at 350 F for 10 minutes; reduce the
heat to 300F, and bake for an additional hour or until set. Cool completely
on a wire rack.
Combine the sour cream and seasoned salt. Spread evenly over the top of
the cheesecake. Cover and chill for at least 8 hours. Garnish, if
desired, and serve with picante sauce.
Makes 8 to 10 servings.
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