Mix the egg white, salt and cornstarch together in a small bowl. Cut the tenderloins in small pieces(about 1" )and toss them in the cornstarch/egg mixture; set aside. Heat the oil in a heavy skillet or wok until hot. Cook the chicken cubes for 4 - 5 minutes, making sure to toss them so that the pieces seperate and brown lightly. Remove the chicken from the skillet to a paper towel. Drain all but 2 tbsp. of oil from the skillet. Heat the oil in the skillet and toss in the green onions, then the Hoisin sauce and then chicken. Stir well before adding the soy sauce. Serve immediately.
from chief_cook or Sweetpea_mama « Thread started on: Today at 3:46pm » <br>..... " A pretty and tasty dish that's easy and quick! Serve with rice. "
Mandarin Orange Chicken
1/4 cup all-purpose flour 4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness 2 tablespoons olive oil 2 tablespoons butter 1/3 cup hoisin sauce 1/3 cup orange juice 1 (11 ounce) can mandarin oranges, drained 1 tablespoon chopped green onions 1/4 cup chopped cashews
Place flour in a small bowl. Dredge chicken in the flour to lightly coat. Heat olive oil and butter in a medium skillet over medium heat. Saute the chicken breasts until no longer pink and juices run clear. Set aside, and keep warm. Stir hoisin sauce and orange juice into the skillet, and scrape up the browned bits. Mix in mandarin oranges, green onions, and cashews. Return chicken to the skillet. Continue cooking until all ingredients are heated through. Makes 4 servings.
Post by carnation037 on Dec 10, 2002 22:41:15 GMT -6
from marlaoh « Thread started on: Aug 23rd, 2002, 09:37am » <br>......
½ cup flour salt and pepper to taste 1 ounce salad oil 2 6-8 ounce chicken breasts, boneless and skinless 2 tablespoons olive oil 2 garlic cloves, crushed ¼ cup yellow onion, chopped ¼ cup red wine 2 ripe tomatoes, skinned, seeded, and chopped ¼ cup Greek olives, pitted and chopped ½ tablespoon black pepper, cracked 2 tablespoons fresh basil, chopped ¼ cup feta cheese
Dredge the chicken breasts in the flour mixed with salt and pepper. Cook the chicken breasts in the salad oil in a heavy sauté pan over medium-heat for 3 minutes per side. Remove the chicken breasts from the pan and set aside. Place the olive oil in the sauté pan. Add the garlic and onion and cook for 3-4 minutes. Add the wine and tomatoes and cook for one minute. Add the olives and black pepper and cook for another minute. Remove the pan from the heat and add the basil and feta cheese. To serve: Place the chicken breasts on serving plates and top with the tomato-olive mixture. Serves 2.
1 In a medium saucepan, bring 2 cups of the chicken broth to a boil. Stir in couscous and 1 1/2 teaspoons of the olive oil. Turn off heat, cover, and let stand 10 minutes. 2 Heat 1 tablespoon olive oil in a medium skillet over medium heat. Stir in the chicken, season with pepper, and cook until no longer pink and juices run clear. Remove chicken from the skillet, and set aside. 3 Heat the remaining olive oil in the skillet over medium heat. Stir in the jalapeno peppers and carrot, and saute about 2 minutes. Mix in the zucchini, green onions, ginger, and 1/4 cup chicken broth. Continue to cook and stir until tender, about 5 minutes. 4 In a small bowl, blend the remaining 1 cup chicken broth with curry powder, coriander, and cornstarch. Pour over the vegetables. Return chicken to the skillet. Continue cooking about 2 minutes until chicken is coated and the broth mixture begins to thicken. Serve over the couscous. Makes 4 servings.
Post by carnation037 on Dec 10, 2002 22:45:02 GMT -6
from marlaoh « Thread started on: Aug 26th, 2002, 09:57am » <br>..... Lime Chicken Picante
1/2 cup chunky salsa 1/4 cup Dijon-style prepared mustard 2 tablespoons fresh lime juice 6 skinless, boneless chicken breasts 2 tablespoons butter 6 tablespoons plain yogurt 1 lime, sliced into segments
1 In a shallow nonporous dish or bowl combine the salsa, mustard and lime juice. Mix well. Add chicken, cover dish and refrigerate. Marinate for at least 30 minutes. 2 Melt butter or margarine in a large skillet over medium heat. Remove chicken from marinade and add to skillet. Saute, turning frequently, until browned on all sides. Meanwhile, boil remaining marinade in a saucepan for 4 to 5 minutes, to remove all possibility of bacteria. 3 Add boiled marinade to chicken and saute another 3 to 5 minutes or until chicken is 'fork tender' and marinade is starting to glaze. Remove chicken to serving platter; raise heat to high and boil marinade for 1 minute. Spoon marinade over chicken and top each breast with 1 tablespoon yogurt and 1 lime wedge. Serve. Makes 6 servings
Post by carnation037 on Dec 10, 2002 23:18:19 GMT -6
from chief_cook or Sweetpea_mama « Thread started on: Aug 31st, 2002, 3:51pm » <br>.....
Tangy Citrus Chicken
8 boneless skinless chicken breast halves (2 1/2 pounds) 1 can (6oz) frozen lemonade concenytate, thawed 1/2 cup honey 1 tsp. rubbed sage 1/2 tsp. ground mustard 1/2 tsp. dried thyme 1/2 tsp.lemon juice
Place chicken breasts in a 13x92 baking ish coated with nonstick cooking spray. In a small bowl, combine remaining ingredients; mix well. Pour half over the chicken. Bake, uncovered, at 350 dergees for 20 minutes. Turn chicken ; pour remaining suace on top. Bake 15- 20 minutes longer or until meat juices run clear. Yield 8 servings.
Dip chicken in margarine that the garlic powder has been dissolved in and then cracker crumbs mixture. Put in a baking dish and top with shredded cheddar cheese. Bake at 350 degrees for 1 hour. I covered mine with foil fo the first thirty minutes. This is so very good and so simple to make and my DH likes it.
Post by carnation037 on Dec 10, 2002 23:20:34 GMT -6
from marlaoh « Thread started on: Sep 5th, 2002, 09:58am » <br>..... Chicken Curry
1 (3 pound) whole chicken, skin removed and cut into pieces 3 onions, chopped 1 teaspoon ground cinnamon 1 bay leaf 2 cloves crushed garlic 1/4 teaspoon ground ginger 1 teaspoon paprika 3 tablespoons curry powder 1/2 teaspoon white sugar 1/2 lemon, juiced 1/2 teaspoon cayenne pepper 1 tablespoon tomato paste 1 pinch salt 1/4 cup olive oil water to cover
1 Fry the onions in olive oil until browned. Add the cinnamon and the bay leaf. Continue stirring and add the ginger, paprika, curry powder, sugar, salt, and garlic. Continue stirring for 2 minutes. Mixture will become much like a paste. 2 Add chicken pieces and tomato. Add enough water to just cover the chicken. Simmer until chicken is done, about 20 minutes. 3 Just before serving, add the lemon juice and the cayenne pepper. Simmer for 5 more minutes. Makes 4 to 6 servings.
Post by carnation037 on Dec 10, 2002 23:22:04 GMT -6
from chief_cook or Sweetpea_mama « Thread started on: Sep 5th, 2002, 8:49pm » <br>.....
nonstick cooking spray 1 can frozen lemonade, undiluted (6oz) 1 tsp. seasoned salt 1/2 tsp. celery salt 1/2 tsp.garlic powder 1/4 cup reduced- sodium soy sauce) up to 1/2 c) 4 boneless, skinless chicken breasts halves, washed
Spray a large skillet with nonstick cooking spray. Brown the chicken on each side. Meanwhile , in small bowl combine the lemonade, seasoned salt, celery salt, garlic powder and soy sauce; set aside. Add the lemonade mixture and continue cooking until the chicken is done. Serve with pan juices from the sauce if desired. Serves 4.
Post by carnation037 on Dec 10, 2002 23:24:42 GMT -6
from chief_cook or Sweetpea_mama « Thread started on: Sep 7th, 2002, 8:47pm » <br>.....
2 lg. skinless boneless chicken breast halves 2 tbsp. all-purpose flour 1 tsp. olive oil 1 lg onion 1 can sliced mushrooms 2 tbsp. tomato sauce(ketchup) 1 can water 2 tsp. instant chicken gravy powder 1/2 cup lowfat yogurt(opt) 1 tbsp. sherry(opt)
Peel onion, and chop it quite coarsely. Slice chicken breast halves into strips. Season the flour to taste. Then toss the chicken strips in the flour. If you put the whole lot into a plastic bag and shake, it's much easier. Heat olive oil in a good non-stick pan. Add the chopped onion and cook until soft. Add the chicken and brown thourghly. Open the can of mushrooms, drain the liquid off and add the mushrooms to the pan. Fill up the can with water and it to the pan. Stir in the ketchup. Simmer for about 10 - 15 minutes. Add the instant chicken gravy powder, and stir well. If it goes lumpy, add a little boiling water to fix the problem. Stir in sherry, if you are using it and then the lowfat yogurt. Leave it cook for about 3-4 minutes, stirring well so that the sauce thickens. 2-3 servings.
Post by carnation037 on Dec 10, 2002 23:27:24 GMT -6
Diana Shore recipe for blseguin
I am looking for a recipe that "Diana Shore" had in her cookbook... it was chicken on top of cornbread...I simply cannot find this recipe... I lost this recipe that I found on the internet...and cannot find it again...please help... email@example.com ......................................................................................... reply from Shortcake « Reply #1 on: Jul 28th, 2002, 9:24pm » <br>..... from Source: Someone's in the Kitchen with Dinah Dinah Shore's Personal Cookbook 1971 Twelfth Printing,1976
Kleeman's Cicken on Corn Bread 8 chicken breasts Water Salt and Pepper Grated ginger 2 stalks celery, tops and all 1 large carrot 4 sprigs parsley 1 whole onion
Cook the chicken breasts in water to cover. Add salt, pepper, grated ginger, celery stalks, carrot, parsley, and onion. Cook until just done. Use the strained broth for your sauce.
Sauce: 6 Tbsps. onion, minced 1 cup butter 8 Tbsps. flour 3 pints chicken broth 1/2 cup cream or milk Salt and Pepper to taste
Brown minced onion in butter until golden. Add flour. Add chicken broth, cream or milk, salt and pepper. Cook until desired thickness. Slice chicken, place on corn bread, and pour sauce over. Serve extra sauce on the side. You'll need it -- it's that good! Be prepared to serve seconds on this one. Serves 10 to 12.
1 cup cornmeal 1 cup flour 1/2 tsp. soda 1 cup buttermilk 1 tsp. baking powder 1 tsp. salt 2 eggs 6 Tbsps. shortening
Sift dry ingredients into a mixing bowl. Cut in shortening until well blended. Beat buttermilk and eggs together. Mix with dry ingredients until just blended. Pour into a well-greased oblong baking dish. Bake in a hot oven (400*) for 25 minutes or until done. Split and serve as directed above. Corn bread should be just baked and very hot when served. It's best that way. .......................................................................................... reply from carnation037 « Reply #2 on: Aug 25th, 2002, 01:16am » <br>..... Thank you for the recipe. Do you have one of her cookbooks? I understand she wrote 3 of them. .......................................................................................... reply from Shortcake « Reply #3 on: Sep 8th, 2002, 01:53am » <br>.....
Hi, You are welcome. I have her cookbook "Someone's In The Kitchen With Dinah". It was published in 1971. Twelfth printing 1976. I don't see any reference made to her other books. -Shortcake
Post by carnation037 on Dec 11, 2002 0:39:16 GMT -6
from carnation037 « Thread started on: Sep 8th, 2002, 5:31pm » <br>..... I got this one from the mighty cool recipes letter.
Chicken Fondue Bake
4 boneless, skinless chicken breasts, (about 1 lb.) 8 slices Swiss cheese 1 10 3/4oz. can cream of chicken soup, undiluted 1/2 c. dry white wine 2 c. herb seasoned stuffing mix 1/2 c. melted butter
Preheat the oven to 350. Coat a 13x9x2" pan with non stick cooking spray. Place the chicken in the pan with two slices of cheese on top of each breast. Combine the soup and wine, stirring well. Pour the mixture over top of the chicken and cheese. Sprinkle the stuffing over the soup mixture. Pour the butter on top of the stuffing. Bake, uncovered, for 45 minutes. Makes 4 servings. Serve with a vegetable on the side.
Post by carnation037 on Dec 11, 2002 0:40:54 GMT -6
from carnation037 « Thread started on: Sep 8th, 2002, 5:50pm » <br>.....
Chicken with Sage + Peas
4 boneless, skinless chicken breasts, (about 2 lb.) 3/4 tsp. salt 1/4 tsp. pepper 2 tbsp. Olive oil 4 oz. finely diced Canadian bacon 1 medium chopped chopped 1 c. dry white wine 1/2 tsp. dried sage 1 10oz. pkg. frozen peas, defrosted
Rinse the chicken and pat dry. Mix the salt and pepper together and season the chicken with it. In a Dutch oven type pot, heat the oil over a medium/high heat. Add the bacon and onion and cook for 2 minutes, or until the onion is softened. Add the chicken breasts and cook for 3 - 4 minutes on each side, until lightly browned. Add the wine and the sage and stir lightly. Cover, reduce the heat to low, and simmer for 25 minutes, or until the chicken is fork tender. Add the peas and cook 5 - 7 minutes more. Season with additional salt and pepper, if needed. Makes 4 servings.
Post by carnation037 on Dec 11, 2002 0:42:11 GMT -6
from carnation037 « Thread started on: Sep 8th, 2002, 6:46pm » <br>.....
found this one at good fixins
4 boneless skinless chicken breasts 1/4 tsp. salt 1/8 tsp. pepper 1 16oz. can sauerkraut, drained well 4 slices, 4x6", Swiss cheese 1 1/4 c. bottled Thousand Island salad dressing 1 tbsp. freshly chopped parsley for garnish
Preheat the oven to 325. Grease an oblong baking dish. Place the chicken in the baking dish. Sprinkle with the salt and pepper. Spoon the sauerkraut evenly over the chicken. Top with the Swiss cheese and the salad dressing. Cover and bake for 1 1/2 hours. Sprinkle with parsley, if desired, before serving. Makes 4 - 5 servings.
Post by carnation037 on Dec 11, 2002 0:43:47 GMT -6
from marlaoh « Thread started on: Sep 14th, 2002, 10:52am » <br>.....
1/4 cup butter, melted 1/4 cup lemon juice 2 tablespoons Worcestershire sauce 2 tablespoons soy sauce 2 teaspoons dried oregano 1 teaspoon garlic powder 6 skinless, boneless chicken breast halves
1 Preheat oven to 375 degrees F (190 degrees C). 2 Combine the melted butter or margarine, lemon juice, Worcestershire sauce, soy sauce, oregano and garlic powder. Mix well. 3 Place chicken in an ungreased 7x11 inch baking dish. Pour the butter/oregano mixture over the chicken. Bake in the preheated oven for 15 minutes. Baste juices over the chicken. Bake for an additional 15 minutes. Transfer the chicken to a serving platter and serve the pan drippings over hot cooked rice, if desired. Makes 6 to 8 servings.
Post by carnation037 on Dec 11, 2002 0:45:04 GMT -6
from marlaoh « Thread started on: Sep 16th, 2002, 11:06am » <br>..... This recipe came in my mail today
Broccoli Cheese Chicken
4 boneless chicken breast halves 1 can Campbell's(R) Broccoli Cheese OR 98% Fat Free Broccoli Cheese Soup 1/3 cup milk 4 cups hot cooked medium egg noodles Chopped fresh parsley
PLACE chicken in 2 quart shallow baking dish. Mix soup and milk. Spoon over chicken. Bake at 400 degrees F. for 20 min. or until done. SERVE with noodles and garnish with parsley. Serves 4. Prep/Cook Time 25 min.
Place chicken on work surface. In a bowl, combine the softened butter, minced garlic, mixed chopped fresh herbs, paprika, salt and pepper. Mix well. Lift the skin of the chicken and rub the butter under the skin of the breast and thigh areas. Rub some butter inside and outside of the chicken. Place chicken in a roaster pan and roast in a 350 degree oven for 1 1/2 hours. Test for doneness by prickin the thigh area and if juices come out clean, the chicken is done. Remove the chicken from the pan, place pan on medium heat over burner, and add the 2 cups chicken broth. Deglaze the pan by scraping up the bits from the bottom of the pan and use the pan drippings over chicken.
*Optional: Add 1 large onion, thinly sliced and 3 lbs. baby new potatoes and peeled baby carrots around the chicken for the last 30 minutes for roasting.
I like to make 2 or 3 chickens at a time, and then use them within 2 - 3 days for leftovers such as chicken pot pie, chicken salads for lunches or chicken burritos.
Post by carnation037 on Dec 11, 2002 0:47:38 GMT -6
from marlaoh « Thread started on: Sep 25th, 2002, 10:00am » <br>.....
Herb-Rubbed Turkey with Pear Stuffing
1/2 cup uncooked wild rice 2 tablespoons margarine or butter 2 14-ounce cans chicken broth 1-1/4 cups orzo pasta 2 medium red pears, cored and cut into 1/2-inch cubes 3/4 cup toasted chopped hazelnuts 1/2 cup sliced green onion 1/2 cup golden raisins 1 tablespoon grated fresh ginger 3 tablespoons dried sage leaves 3 tablespoons dried savory leaves 1-1/2 teaspoons whole white or black peppercorns 1 teaspoon celery salt 1 teaspoon paprika 1 10- to 12-pound turkey Cooking oil or olive oil 1/4 cup all-purpose flour Chicken broth or water Salt and pepper (optional) Autumn fruits such as pears, crab apples, and lady apples, and assorted fresh herbs, such as tricolor sage, sage, or bay laurel (optional)
1. Rinse and drain rice. In a medium saucepan cook rice in the margarine or butter over medium heat for 2 minutes. Carefully add the 2 cans chicken broth. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes. Add the orzo; return to boiling. Reduce heat. Simmer, covered, for 10 to 12 minutes more or until rice is tender. Stir in pears, hazelnuts, green onion, raisins, and ginger. Set aside. 2. Preheat oven to 325 degrees F. In a clean, dry blender container combine sage, savory, peppercorns, celery salt, and paprika. Cover and blend until coarsely ground. Set aside. 3. Lightly spoon pear stuffing into neck and body cavities. Pull neck skin of turkey to back and fasten with a skewer. If a band of skin crosses the tail, tuck the ends of the drumsticks under band. If there is no band, tie drumsticks to the tail. Twist wing tips under the back. Place any remaining stuffing in a casserole; cover and chill. 4. Brush turkey with cooking oil or olive oil. Rub ground herb mixture over entire bird. If desired, loosen skin from breast and rub mixture over meat under breast skin to infuse greater flavor from rub into meat. 5. Place bird, breast side up, on a rack in a shallow roasting pan. Insert a meat thermometer into the center of one of the inside thigh muscles. (The bulb should not touch the bone.) Cover turkey loosely with foil. Roast for 2-1/4 hours. Cut the band of skin or string between the drumsticks so the thighs will cook evenly. Continue roasting for 3/4 to 1-1/4 hours more, or until thermometer registers 180 degrees F and stuffing registers 165 degrees F. Uncover the last 30 minutes of roasting. Bake any remaining stuffing, covered, the last 45 minutes of turkey roasting. Remove from oven. Cover turkey; let stand for 15 minutes before carving. 6. Transfer turkey to a serving platter. Pour pan drippings into a large measuring cup, scraping the browned bits into the cup. Skim and reserve fat from drippings. Pour 1/4 cup of the fat into a medium saucepan; discard the remaining fat. Stir in flour. Add enough chicken broth or water to remaining drippings to make 2 cups. Add all at once to flour mixture in saucepan. 7. Cook and stir broth mixture over medium heat until thickened and bubbly. Cook and stir 1 minute more. If desired, season to taste with salt and pepper. Garnish serving platter with fall fruits and assorted fresh herbs, if desired. Makes 12 to 14 servings.
Post by carnation037 on Dec 11, 2002 0:49:15 GMT -6
from Nancy « Thread started on: Sep 22nd, 2002, 11:55am » <br>..... Hi, great newsletter. I am in search of a bourbon chicken recipe that will taste like the kind you can buy in the malls. thanks Angela ................................................................ reply posted by Niki « Thread started on: 09/17/02 at 09:39am » <br>..... For firstname.lastname@example.org
4 chicken breasts 1 teaspoon ground ginger 4 ounces soy sauce 2 tablespoons dried minced onion 1/2 cup packed brown sugar 3/8 cup bourbon 1/2 teaspoon garlic powder
Place chicken breasts in a 9x13 inch baking dish. In a small bowl combine the ginger, soy sauce, onion flakes, sugar, bourbon and garlic powder. Mix together and pour mixture over chicken. Cover dish and place in refrigerator. Marinate overnight. Preheat oven to 325F. Remove dish from refrigerator and remove cover. Bake in the preheated oven, basting frequently, for 1 1/2 hours or until chicken is well browned and juices run clear. Serve over rice. Makes 5 servings. ................................................................. reply posted by matney « Thread started on: 09/17/02 at 09:23am »<br>..... A favorite named after Bourbon Street in New Orleans, Louisiana and for the bourbon whiskey ingredient; although this dish, sold as Cajun-style cuisine in malls all over America, is reported to be nothing of the kind (not genuine Creole or Cajun fare)! Note: If you double the recipe, make sure that the chicken is still in a single layer.
4 chicken breasts 1 teaspoon ground ginger 4 ounces soy sauce 2 tablespoons dried minced onion 1/2 cup packed brown sugar 3/8 cup bourbon 1/2 teaspoon garlic powder
Directions 1 Place chicken breasts in a 9x13 inch baking dish. In a small bowl combine the ginger, soy sauce, onion flakes, sugar, bourbon and garlic powder. Mix together and pour mixture over chicken. Cover dish and place in refrigerator. Marinate overnight. 2 Preheat oven to 325 degrees F (165 degrees C). 3 Remove dish from refrigerator and remove cover. Bake in the preheated oven, basting frequently, for 1 1/2 hours or until chicken is well browned and juices run clear.
Post by carnation037 on Dec 11, 2002 0:50:42 GMT -6
Beer Can Chicken posted by Vicki « Thread started on: 09/22/02 at 12:15pm » <br>.....
Here's how my husband does his beer can chicken. First, drink or pour out 1/2 the can of beer because it will boil out & douse your fire. Take cloves of garlic & small pats of butter & stuff under the skin of breast & thighs. Season outside with Emeril's Essence (www.emerils.com), place the can inside chicken & stand up on grill to cook. We fixed about 12 chickens at a time on one grill last year for a party. Vicki Daugherty ...................................................... from Beer Can Chicken Recipe posted by Bev « Thread started on: 09/22/02 at 11:48am » <br>.....
This is for Hungry Dude: BEER CAN CHICKEN 1 whole chicken 1 can beer Completely wash chicken inside and out. Rub with favorite seasonings (salt, pepper, oregano, chili powder, seasoning salt, etc. of your choice) inside and outside the chicken. Put metal cakepan on gas grill, set opened can of beer in pan, put chicken over beer can, through body cavity between legs so it is standing up. Cook on low on grill for 3-4 hours till done. Very easy and very moist. (Don't attempt to sit chicken on beer can before putting on grill as it will tip over from the top heavy weight of the chicken!) The original recipe I had called for a special mix of seasonings that I don't use and I found everyone has their own favorite flavors. Use your imagination!
Bev from Iowa ............................ Beer Can Chicken Recipe posted by Tiaragirl « Thread started on: 09/22/02 at 11:31am » <br>.....
This is for the Hungry dude searching for a beer can chicken recipe. I make this every couple of weeks. It's very easy. Wash your chicken and season well with a spicy seasoning mix. I live in Texas and use Tony's Creole seasoning. I'm not sure if you can find that where you live. Anyway, season inside and outside the bird then put softened butter under the skin of the chicken. Open a can of beer and put it in the chicken then stand the chicken up in a large roasting pan. Bake at 350' for about 45 minutes. After it's cooked put the bird on a platter being careful not to spill the beer left in the can and pour the cooking juices in a pan over medium heat. Add butter and cook for a few minutes for a flavorful sauce to go over the chicken. This recipe may also be baked in the oven.
Post by carnation037 on Dec 11, 2002 0:52:39 GMT -6
Parmesan Turkey « Thread started on: Sep 26th, 2002, 4:32pm » <br>..... Re-posting of recipe that was accidently deleted from the message board at some time. ..... from ?? « Reply #1 on: 09/22/02 at 7:10pm » <br>.....
1 cup plain or seasoned Bread Crumbs 1/4 cup Parmesan Cheese, grated 2 tsp. Italian seasoning mix 1 cup Milk 1 lb. boneless, skinless Turkey Breast Slices 1/4 cup Olive Oil Salt and Pepper to taste
In a shallow mixing bowl, blend together the bread crumbs, Parmesan cheese, and Italian seasonings. Pour milk into a separate shallow bowl. Warm the olive oil in a heavy skillet over medium to medium-high heat setting. Coat each turkey slice by dipping it first in the milk, then in the breadcrumb mixture. Cook the breaded turkey slices in the warm oil for 10 to 12 minutes, or until cooked through. (If using leftover turkey, coat the slices as directed and cook until warmed through.) Drain turkey slices on paper towels. Season to taste with salt and pepper, and serve warm.
Post by carnation037 on Dec 11, 2002 0:55:13 GMT -6
from Robyn2 « Thread started on: Sep 26th, 2002, 6:39pm » <br>..... This recipe is from Mimi's Cyber Kitchen.
Mimi's Sticky Chicken
2 teaspoons salt 1 teaspoon paprika 3/4 teaspoon cayenne pepper 1/2 teaspoon onion powder 1/2 teaspoon thyme 1/2 teaspoon white pepper 1/4 teaspoon garlic powder 1/4 teaspoon black pepper 1 whole roasting chicken, about 3 pounds 1 cup chopped onions
Combine all spices (first 8 ingredients) in small bowl. Rinse chicken, inside and out. Drain well. Rub spice mixture over skin and the inside of chicken. Place in a resealable plastic bag, seal and refrigerate overnight. When ready to roast, preheat oven to 250° F and stuff cavity with onions. Place chicken breast side down in roasting pan. Roast uncovered at 250ºF for about 5 hours,(that's not a typo,it's really 250º. Anything over 225º is safe as long as the chicken reaches an internal temperature of at least 155º, which this does, and more). Baste occasionally with pan juices or until pan juices start to caramelize on bottom of pan and chicken is golden brown.
Post by carnation037 on Dec 11, 2002 1:12:59 GMT -6
from carnation037 « Reply #1 on: Oct 1st, 2002, 8:07pm » <br>.....
Chicken or Tuna Pot Pie
1 16oz. can mixed vegetables, drained 2 5oz. cans chicken, deboned, ...or 2 6 1/2oz or 7oz. cans tuna, drained 1 10 3/4oz. can cream of chicken or mushroom soup 1/2 soup can of milk 1 can refrigerator biscuits or 1 recipe homemade biscuits
Preheat oven to 400. Mix together vegetables, chicken, soup and milk in a casserole dish. Place biscuits on top. Bake for 12 - 15 minutes or until biscuits have turned golden.
Post by carnation037 on Dec 11, 2002 1:20:01 GMT -6
Crunchy Baked Chicken
1/2 c. ketchup 1/2 c. mayonnaise 3 tbsp. minced onion crushed corn flakes or fine bread crumbs 2 - 1/2 lbs. cut up chicken
Preheat oven to 375. Coat a 9x13x2" baking pan with non stick cooking spray. Mix the ketchup, mayonnaise and onion together. Place the corn flakes/crumbs in a shallow dish. Dip the chicken in the ketchup mixture. Then coat with the crumbs or flakes. Bake for 40 - 45 minutes.
Post by carnation037 on Dec 11, 2002 1:25:30 GMT -6
from carnation037 « Thread started on: Oct 5th, 2002, 5:48pm » <br>.....
Found this one on another site. Sounds good!
Sticky Chicken + Rice
1/2 c. vinegar (balsamic, cider or white) 1/2 c. soy sauce 1/2 c. sugar 2 crushed garlic cloves 1 tsp. ground ginger 3 lb. boneless skinless chicken breasts, (3 - 4), ...cut in 1/4's hot cooked rice for serving
NOTE: The chicken needs to marinate for at least 24 hours or longer before it's cooked.
Combine vinegar, soy sauce, sugar, garlic and ginger in a shallow baking dish big enough to hold the chicken in a single layer. Stir the marinade until the sugar dissolves. Place the chicken into the dish and turn each piece over a few times to coat well. Cover the baking dish and chill the chicken for 24 hours.
The next day, bring the chicken to room temperature. Transfer the chicken and the marinade to a large heavy pan. Over a medium heat, bring the marinade to a boil. Reduce the heat to low, cover the skillet and simmer the chicken for 15 minutes, turning each piece occasionally. Preheat the oven to 200. Check the chicken breasts in the pan for doneness; keep checking them as you uncover the skillet. Cook the chicken for 15 minutes longer, or until the meat is tender and the juices run clear when you prick a piece with a fork. Place the chicken pieces on a platter, cover with foil, and keep warm in the oven for the final step. Turn up the heat on the pan to medium. Cook the sauce in pan until it's syrupy and caramelized, stirring frequently, about 10 - 15 minutes; after 10 minutes, turn the heat back down to low to prevent the sauce from suddenly overcooking. Return the chicken to the pan. Turn to coat with the sauce, and serve immediately with the rice. Makes 4 servings.
Post by carnation037 on Dec 11, 2002 1:30:01 GMT -6
from marlaoh « Thread started on: Oct 6th, 2002, 09:56am » <br>.....
Stir Fried Chicken With Lemongrass + Caramelized Onions Presented by Mary E. Ross
MARINADE: 2 stalks fresh lemongrass* 2 - 4 fresh Thai or Serrano chile peppers, coarsely chopped 4 cloves minced garlic 2 tablespoons sake or dry sherry 2 tablespoons fish sauce 2 teaspoons cornstarch 1 tablespoon brown sugar 1/2 teaspoon fresh ground black pepper 1 pound chicken breast, trimmed of fat
STIR - FRY: Cooking spray olive oil or oriental 2 medium yellow onions, thinly sliced 2 tablespoons brown sugar 1/4 cup water 2 tablespoons water 1 tablespoon fish sauce 1 teaspoon chicken soup base mixed with 1/4 cup water Fresh coriander sprigs, for garnish Freshly ground black pepper
1.Peel and discard the outer leaves of the lemongrass, with a sharp knife cut off and discard the upper half of the stalks at the point where the leaves branch out. Thinly slice the remaining stalks. 2.Put lemon grass, chiles and garlic in a food processor or blender and process until smooth. Transfer mixture to bowl and stir in fish sauce, cornstarch, brown sugar and pepper. 3.Cut each chicken breast lengthwise in half, then across the grain into 1/4 inch - thick slices. Coat the chicken with marinade and let stand for 30 minutes at room temperature. 4.Lightly spray a medium sized nonstick skillet or sauté pan with cooking spray and heat on medium. Add onions to pan along with sugar. 5.Place a round piece of foil over onions and reduce heat to medium low. Simmer gently until onions are tender and caramelized. Stir onions to make sure they have absorbed all of glaze off bottom of pan. Add water a little at a time to pan to lift off glaze. Remove from heat and set aside. 6.Spray a large non-stick wok or skillet with cooking spray and heat over medium high heat for 2 to 3 minutes. When the pan is very hot add chicken and stir fry about 1 minute. Add red pepper, fish sauce, chicken soup base and water. Stir fry mixture until chicken is opaque, about 2 minutes. Add caramelized onions and toss to combine with chicken. Remove from heat and transfer to warmed platter. Garnish with coriander sprigs. Accompany dish with steamed rice cooked without butter or salt.
Yield 4 servings each at approximately 254 calories 5 grams total fat; 71 milligrams cholesterol; 23.2 total carbohydrate; 2.5 grams dietary fiber; 27.5 grams protein; 180 milligrams sodium.
Post by carnation037 on Dec 11, 2002 1:34:32 GMT -6
from marlaoh « Thread started on: Oct 10th, 2002, 07:51am » <br>..... found this at www.iwon.com
1 (12 ounce) jar apricot preserves 1/4 cup prepared Dijon-style mustard 1 teaspoon curry powder 4 skinless, boneless chicken breast halves 1 cup coarsely chopped cashews
1 Preheat oven to 375 degrees F (190 degrees C). 2 Combine the preserves, mustard and curry powder in a large skillet and heat over low heat, stirring constantly, until preserves are completely melted and smooth. 3 Place cashews in a shallow dish or bowl. Dip chicken breasts in skillet sauce, then roll in nuts to coat and place in a lightly greased 9x13 inch baking dish. 4 Bake at 375 degrees F (190 degrees C) for 20 to 30 minutes. Boil any remaining sauce and serve on the side with the baked chicken. Makes 4 servings.
Post by carnation037 on Dec 11, 2002 1:37:55 GMT -6
from marlaoh « Thread started on: Oct 11th, 2002, 09:01am » <br>.....
15 Minute Chicken Margherita
4 cooked breaded chicken cutlets 1 26-ounce jar Bertolli® Fresh Tomato & Basil Pasta Sauce, (3 1/4 cups) 1/2 cup mozzarella cheese (2 ounces), shredded 5 cups bow tie pasta (8 ounces), cooked and drained
1. Preheat oven to 375ºF. <br>2. In 13 x 9-inch baking dish, arrange chicken. Pour pasta sauce over chicken. Sprinkle with cheese. 3. Bake 15 minutes or until heated through. Serve over hot bow ties. Serves: 4
Post by carnation037 on Dec 11, 2002 1:41:08 GMT -6
from marlaoh « Thread started on: Oct 11th, 2002, 09:03am » <br>.....
Wish Bone Marinated Chicken 1-2-3
3/4 cup Wish-Bone® Italian Dressing, you may substitute Robusto Italian or Just 2 Good Italian Dressing 1 1/2 pounds boneless, skinless chicken breast halves
1. In large, shallow nonaluminum baking dish or plastic bag, pour 1/2 cup dressing over chicken. Cover, or close bag, and marinate in refrigerator, turning occasionally, 30 minutes to 3 hours. 2. Remove chicken from marinade, discarding marinade. Grill or broil chicken, turning once and brushing with remaining dressing, 12 minutes or until chicken is thoroughly cooked. Serve, if desired, over grilled vegetables marinated in additional Wish-Bone Dressing. Serves: 6