Post by carnation037 on Jan 6, 2003 14:32:49 GMT -6
from 12/30's newsletter
Honey Chicken Wings
3 lb. chicken wings salt & pepper 1 c. honey 1/2 c. soy sauce 2 tbsp. vegetable oil 2 tbsp. Catsup 1/2 garlic clove, chopped
Cut off and discard chicken wing tips. Cut each wing into 2 parts and sprinkle with salt and pepper. Combine remaining ingredients and mix well. Place wings in crockpot/slow cooker and pour sauce over. Cook all day on low setting. OR Preheat oven to 375 degrees. Place wings in shallow casserole. Pour sauce over. Bake until chicken is well done and sauce is carmelized, about 1 hour.
Post by carnation037 on Jan 6, 2003 21:27:55 GMT -6
from chief_cook or Sweetpea_mama « Thread started on: Today at 5:53pm » <br>..... This can be prepared the day before, and then baked just before serving. The sauce is best made just before serving.
Lemon Chicken with Basil Sauce
6 chicken breast fillets 3 rashers bacon, (slices) 1 1/3 c. fresh breadcrumbs 1 1/2 tsp. lemon zest 3 tsp. lemon juice 2 cloves garlic 1/4 c. softened butter, (1/2 stick), 60 g (about 2 ounces) butter 1/2 c. plain flour 1/8 c. butter, (1/4 stick), 30g (about 1 ounce) butter, extra
Chop bacon finely and sauté in pan until crisp. Drain on paper towel. Pound chicken fillets thin. Combine bacon, breadcrumbs, zest, juice, crushed garlic and soft butter. Place in center of each fillet. Fold over, pound edges together lightly, toss in flour. Heat extra butter in pan. Add chicken and brown quickly on both sides. Place in oven dish and bake covered in 350, moderate oven for 10 minutes. Turn over and cook for 10 more minutes.
3 egg yolks 1/3 c. melted butter, 40g (about 1 1/2 ounces) 2/3 c. chicken stock 2/3 c. cream 1/2 c. fresh basil leaves
Put egg yolks into a blender. Blend while slowly adding melted butter. Pour in chicken stock, cream and basil, blend until smooth. Heat without boiling. Pour over fillets to serve.
Post by carnation037 on Jan 8, 2003 14:49:39 GMT -6
april « Thread started on: Today at 09:35am » <br>.....
To Marilyn in Ohio, I hope this is what you are looking for.
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
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. Makes 4 servings.
Post by carnation037 on Jan 8, 2003 15:03:30 GMT -6
from april « Thread started on: Today at 10:14am » <br>.....
Chicken Curry With Rice
1 cup basmati rice 3 tsp. vegetable oil, preferably canola 6 skinless chicken thighs, fat trimmed 2 cups finely chopped onions, about 3 medium onions 5 cloves garlic, minced 2 Tbs. minced fresh ginger 2 Tbs. curry powder, preferably madras 1 Tbs ground coriander ½ tsp ground red pepper, or to taste 2 cups defatted reduced-sodium chicken broth 15 oz. chickpeas -- drained and rinsed, 1 1/2 cups (optional) 14 oz. diced tomatoes -- drained 2 cups frozen peas -- thawed salt & freshly ground black pepper -- to taste 2 Tbs. chopped fresh cilantro -- optional lime wedges -- for garnish
1. Preheat oven to 400°F. Soak rice in cold water for 20 minutes. Drain. 2. Meanwhile, heat 1 teaspoon of the oil in a Dutch oven over medium-high heat. Add chicken and cook until browned on all sides, 6 to 8 minutes. Transfer the chicken to a plate. 3. Reduce the heat to low, add the remaining 2 teaspoons oil and heat until hot. Add onions and cook, stirring, until light golden, 10 to 15 minutes. Stir in garlic, ginger, curry powder, coriander and ground red pepper; cook, stirring constantly, until fragrant, about 2 minutes. 4. Increase the heat to medium-high; stir in chicken broth, chickpeas, tomatoes and the soaked and drained rice; bring to a simmer. Nestle the browned chicken pieces in the rice. Cover and bake for 20 to 25 minutes, until the rice is tender and most of the liquid has been absorbed. 5. Remove the chicken pieces and stir peas into the rice. Season with salt and pepper. Set the chicken back on the rice, and sprinkle with cilantro, if using. Serve with lime wedges. Makes about 8 cups, or 6 servings.
Post by carnation037 on Jan 11, 2003 10:34:43 GMT -6
Pineapple Chicken with Brown Rice
1 c. brown rice 1 14oz. can chicken broth 1 8oz. can pineapple tidbits, undrained 1 chopped green bell pepper 1 finely chopped carrot 1/2 tsp. ground ginger 4 boneless, skinless chicken breasts 2 tbsp. teriyaki sauce
Coat a 13x9x2 inch baking dish with cooking spray. Mix all the ingredients together except the chicken and the teriyaki sauce. Pour into the baking dish. Place chicken on top and baste with the teriyaki sauce. Cover with foil and bake at 375 for 45 minutes or until the chicken is completely cooked and tender. Makes 4 servings.
Post by carnation037 on Jan 11, 2003 18:32:19 GMT -6
Cheesy Chicken Fajitas
1/2 lb. boneless skinless chicken breasts, cut into thin strips 1 clove garlic, minced 1 medium green or red pepper, cut into strips 1/2 c. sliced onion 1 1/2 c. 4 cheese or Mexican shredded cheese 6 warmed flour tortillas chunky salsa sour cream
SPRAY skillet with no stick cooking spray. Add chicken and garlic; cook on medium/high heat 5 minutes. ADD green pepper and onion. Cook and stir 4 to 5 minutes or until tender/crisp. PLACE 1/4 cup chicken mixture and 1/4 cup cheese on center of each tortilla; fold. Serve with salsa and sour cream. Makes 6.
Flatten chicken to 1/4-in, thickness. Place a cheese slice on each; roll up jelly-roll style. In a shallow bowl, combine flour and pepper; add chicken and roll to coat. In a skillet over medium heat, cook chicken in butter until browned, about 10 minutes, turning frequently. Add broth and oregano; bring to a boil. Reduce heat; simmer for 12-14 minutes or until chicken juices run clear. Makes 6 servings.
Post by carnation037 on Jan 13, 2003 1:21:37 GMT -6
from Burke's Bistro
Broiled, Butterflied Chicken
1 1/2 teaspoons black peppercorns 4 garlic cloves, minced 1/2 teaspoon kosher salt 1 lemon, zested Extra virgin olive oil Onions, carrots and celery cut into 3 to 4-inch pieces 3 to 4-pound broiler/fryer chicken 1 cup red wine 8 ounces chicken stock 2 to 3 sprigs thyme Canola oil
Position the oven rack 8 inches from the flame/coil and turn broiler to high. Crack peppercorns with a mortar and pestle until coarsely ground. Add garlic and salt and work well. Add lemon zest and work just until you can smell lemon. Add just enough oil to form a paste. Check out your refrigerator for onions, carrots and celery that are a little past their prime. Cut vegetables into pieces and place in a deep roasting pan. Place chicken on a plastic cutting board breast-side down. Using kitchen shears, cut ribs down one side of back bone and then the other and remove. Open chicken like a book and remove the keel bone separating the breast halves by slicing through the thin membrane covering it, then by placing two fingers underneath the bone and levering it out. Turn chicken breast-side up and spread out like a butterfly by pressing down on the breast and pulling the legs towards you. Loosen the skin at the neck and the edges of the thighs. Evenly distribute the garlic mixture under the skin, saving 2 teaspoons for the jus. Drizzle the skin with oil and rub in, being sure to cover the bird evenly. Drizzle oil on bone side of chicken as well. Arrange bird in roasting pan, breast up, atop vegetables. Place pan in oven being sure to leave the oven door ajar. Check bird in 10 minutes. If the skin is a dark mahogany, hold the drumstick ends with paper towels and flip bone-side up. Cook 12 to 15 minutes or until the internal temperature reaches 165 degrees. Juices must run clear. Remove and place chicken into a deep bowl and cover loosely with foil. Tilt pan so that any fat will pool at corner. Siphon this off with a bulb baster. (This fat is great in vinaigrettes). Set pan over 2 burners set on high. Deglaze pan with a few shots of red wine and scrape brown bits from bottom using a carrot chunk held with tongs. Add chicken stock, thyme, the remaining garlic paste and reduce briefly to make a jus. Strain out vegetables and discard. Slice chicken onto plates or serve in quarters. Sauce lightly with jus and serve. Makes 4 - 6 servings.
Post by carnation037 on Jan 13, 2003 2:01:59 GMT -6
this is also diabetic
Turkey Bow Tie Skillet
1/2 lb. ground turkey breast 1-1/2 tsp. vegetable oil 3/4 c. chopped celery 1/2 c. chopped onion 1/2 c. chopped green pepper 1 garlic clove, minced 1 can (14-1/2 oz.) low-sodium chicken broth 2 c. uncooked bow tie pasta 1 can (14-1/2 oz.) no-salt-added stewed tomatoes 1 T. cider vinegar 3/4 tsp. sugar 1/2 tsp. chili powder 1/8-1/4 tsp. garlic powder 2 T. grated Parmesan cheese 1 T. minced fresh parsley
In a large skillet or Dutch oven, brown turkey in oil. Add the next 4 ingredients; cook until vegetables are tender. Remove turkey and vegetables with a slotted spoon and keep warm. Add broth to pan; bring to a boil. Add pasts; cook for 10 minutes. Reduce heat, stir in the next 5 ingredients and turkey mixture. Simmer for 10 minutes or until heated through. Sprinkle with parmesan cheese and parsley. Makes 6 servings.
Post by carnation037 on Jan 13, 2003 12:14:14 GMT -6
from marlaoh « Thread started on: Today at 08:34am » <br>.....
Herb-Roasted Cornish Hens with Root Vegetables
2 1- to 1-1/2- pound Cornish game hens 4 medium carrots, peeled and cut into 2-inch lengths 4 medium parsnips, peeled and cut into 2-inch lengths 2 small turnips, peeled and cut into wedges 1 onion, cut into wedges 3 tablespoons olive oil or cooking oil 1 clove garlic, minced 2 teaspoons dried rosemary, crushed 2 teaspoons dried oregano, crushed 1/2 teaspoon salt
1. Skewer neck skin of hens to back; tie legs to tail. Twist wings under back. Place hens, breast up, on a rack in a large shallow roasting pan. Place carrots, parsnips, turnips, and onions around hens in pan. Combine oil, garlic, rosemary, oregano, and salt; brush onto hens and vegetables. 2. Roast, uncovered, in a 375 degree F oven for 1-1/4 to 1-1/2 hours or until hens are no longer pink and the drumsticks move easily in their sockets.(Internal temperature should be 180 degrees F with an instant-read thermometer.) During roasting, turn vegetables occasionally. Transfer hens from roasting pan to serving platter. Cover and keep warm. Remove rack from roasting pan. Stir vegetables. Increase oven temperature to 450 degrees F. Continue roasting vegetables for 15 to 20 minutes more or until tender and browned. 3. To serve, using a slotted spoon, spoon vegetables around hens on platter. Makes 4 servings.
For garnish 4 medium Tomatoes, halved 1 tablespoon chopped parsley
In this recipe, the dark meat is deviled to provide a contrast with the white meat and rich sauce.
Method Put the whole chicken in a kettle with vegetables, peppercorns, bouquet garni, a little salt and water to cover. Cover pan and simmer 45 minutes-1 hour for the roasting chicken or about 1 1/2 hours for the fowl, or until bird is tender and no pink juice runs out when thigh is pierced with a fork. Lift out the bird and reserve it. Boil the stock till it is reduced to 1 1/2 cups, strain it and reserve. Cut legs and thighs from the bird, cut each leg in half discarding the skin, and score the service of the meat. Cut the breast and wing meat into strips, discarding skin and bones. To make the divil mixture: melt one tablespoon butter, add Worcestershire sauce, mustard, and cayenne, and spoon the mixture over the chicken legs. Let stand at least 1 hour, turning the pieces from time to time. Make the veroute sauce using the strained stock. Simmer 2-3 minutes or until the sauce thickens slightly; do not boil or it will curdle. Add the nutmeg, season to taste and add the white chicken meat, cover and heat in a water bath for 10 to 15 minutes or until very hot. To finish the devil mixture: melt the remaining butter and fry the legs over medium heat on all sides until golden brown. Take out, arrange on platter, spoon the white chicken sauce mixture down over side and keep hot. To prepare the garnish; fry the tomato halves in the pan over high heat until just browned and just cooked, season lightly and arrange on the platter. Sprinkle with parsley just before serving.
Cut chicken into ~1/2 inch cubes. Place chicken into medium frying pan or wok. Add olive oil and cook chicken on medium high heat while stirring until thoroughly cooked. Remove from heat and drain excess liquid (if any). Using a pastry shredder/cutter, carefully shred chicken in pan making sure not damage pan surface or burn yourself. The finer the shred the tastier the chicken. Return pan with shredded chicken to heat. Add taco seasoning and water with stirring to mix well. Allow to simmer until near dryness, but still moist ~ 20 minutes. Serve in soft corn tortilla shells, add toppings and enjoy.
Post by carnation037 on Jan 14, 2003 16:37:18 GMT -6
from marlaoh « Thread started on: Today at 09:07am » <br>.....
Ingredients 1 (2 to 3 pound) chicken, skinned and quartered 2 tablespoons lemon juice 1 teaspoon salt 4 teaspoons ground allspice 2 tablespoons plain yogurt 2 tablespoons lemon juice 2 tablespoons vegetable oil 2 tablespoons distilled white vinegar
Directions 1 Make cuts in the chicken flesh, almost to the bone. Pour 2 tablespoons of the lemon juice over the chicken and rub in the salt. 2 Combine the tandoori spice, yogurt, 2 tablespoons lemon juice, oil and the vinegar. Coat the chicken with the mixture, rubbing well into the cuts. Place the chicken in a 13x9 inch pan, cover with foil and refrigerate overnight, turning occasionally. 3 Preheat oven to 350 degrees F (175 degrees C). 4 Bake covered chicken at 350 degrees F (175 degrees C) for 1 hour. Remove foil the last 15 minutes of baking. Makes 4 servings
Post by carnation037 on Jan 14, 2003 21:14:17 GMT -6
" This is a great dish for the fall. Golden Delicious, Granny Smith, Newtown Pippin, Rome Beauty and/or Winesap apples may be used. "
Stuffed Chicken Breast w/Apple
2 skinless, boneless chicken breasts 1/2 cup chopped apple 2 tablespoons shredded Cheddar cheese 1 tablespoon Italian-style dried bread crumbs 1 tablespoon butter 1/4 cup dry white wine 1/4 cup water 1 tablespoon water 1 1/2 teaspoons cornstarch 1 tablespoon chopped fresh parsley, for garnish
1 Combine apple, cheese, and bread crumbs. Set aside. 2 Flatten chicken breasts between sheets of waxed paper to 1/4 inch thickness. Divide apple mixture between chicken breasts, and roll up each breast. Secure with toothpicks. 3 Melt butter or margarine in a 7 inch skillet over medium heat. Brown stuffed chicken breasts. Add wine and 1/4 cup water. Cover. Simmer for 15 to 20 minutes, or until chicken is no longer pink. 4 Transfer chicken to a serving platter. Combine 1 tablespoon water and cornstarch; stir into juices in pan. Cook and stir until thickened. Pour gravy over chicken, and garnish with parsley. Serve. Makes 4 servings.
Post by carnation037 on Jan 14, 2003 21:15:37 GMT -6
With herb cream cheese and smoked ham on a bed of arugula Mustard and Balsamic Vinaigrette
Stuffed Chicken Breast w/Herb + Ham
4 six-ounce boneless and skinless breast of chicken 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 4 thin slices 97% fat-free smoked ham 8 ounces Herb Cream Cheese 1 tablespoon extra virgin olive oil 2 heads arugula, washed and towel-dried
Preheat oven to 375 degrees. Place the chicken breasts between two pieces of clear plastic wrap or wax paper. Pound each one to 1/4" thick. Discard the wrap and season each breast with salt and pepper on both sides. Lay one slice of ham on each breast. Spoon a 2" strip of the cream cheese on the bottom edge of each chicken breast. Fold in and roll the chicken firmly, until you have a tight roll. Secure with toothpicks, if needed, to hold a tight roll. In a saute pan, heat the olive oil and sear each chicken roll until golden brown on all sides. Bake in the preheated oven for 10 minutes. In the meantime, make the Mustard and Balsamic Vinaigrette for the arugula . Toss the arugula with the vinaigrette until all leaves glisten. Cover the bottom of a plate with the tossed arugula. Place a chicken roll in the middle of the arugula and serve immediately. You may slice the roll into 4 or 5 slices for a more decorative presentation.
Herbed Cream Cheese 4 ounces low-fat cream cheese, softened at room temperature 1 tablespoon fresh garlic, chopped fine 1 teaspoon fresh thyme leaves, chopped 1 teaspoon fresh oregano leaves, chopped 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper
In a glass bowl, blend the cream cheese with the garlic, thyme, oregano, salt and pepper to taste. Refrigerate until ready to use. Makes 6 servings.
Post by carnation037 on Jan 14, 2003 21:17:22 GMT -6
Apple N' Cabbage Chicken
8 slices Bacon; cut in 1" pieces 1 c Chopped onions 1/2 c Celery; cut in 1/2" pieces 2 tb Butter 2 1/2 lb To 3 chicken thighs 1/3 c Apple juice 1 1/2 ts Caraway seed 1 ts Salt 1/4 ts Pepper 1 sm Head cabbage; cut in eight wedges 2 md Tart apples; cut into 6ths
In Dutch oven, cook bacon until softened. Add onion and celery; continue to cook until vegetables are tender (2-3 minutes). Remove from pan; set aside. Add butter to pan, heat until sizzling. Place half of chicken in pan. Continue cooking, stirring occasionally, until chicken is lightly browned. Remove from pan, repeat with remaining chicken. Reduce heat to medium, return chicken and bacon to pan. Add remaining ingredients except cabbage and apples. Place cabbage on top to steam. Cover; continue cooking, basting occasionally, until chicken is fork tender and cabbage is crisply tender (15-20 minutes). Top with apples. Cover, continue cooking until apples are crisply tender (10-15 minutes). Makes 6 servings.
Post by carnation037 on Jan 14, 2003 21:18:46 GMT -6
Braised Herbed Chicken
4 boneless skinless chicken breasts 3 tb Butter 1/2 ts Salt 1/8 ts Pepper 1/2 Lemon; juice of 1/3 c Dry white wine 3 tb Chicken bouillon 5 Shallots; finely chopped 1 c Finely chopped parsley 5 Sprigs fresh basil; finely chopped 1 Lemon; sliced
Brown chicken on all sides in butter over low heat. Season with salt and pepper; sprinkle with lemon juice and half the wine. Cover and simmer for 30 minutes, turning several times and adding bouillon as necessary. Remove from pan and keep warm. Cook shallots in braising juices until tender but not brown. Add remaining wine and cook until sauce is reduced and thickened. Return chicken to pan and reheat in sauce. Sprinkle with chopped herbs and serve garnished with lemon slices. Makes 4 servings.
Post by carnation037 on Jan 14, 2003 21:19:57 GMT -6
2 1/2 lbs. boned chicken breast or chicken cut for frying 2 Cloves garlic; minced 1/4 c Butter 1 c Heavy cream 3 oz Brandy 1 tb Curry powder Salt and pepper to taste Parsley Paprika
Sauté chicken and garlic in butter. Transfer, with juices, to a casserole. Mix cream, brandy, curry powder, salt and pepper and pour over chicken. cover and bake 35-40 minutes at 350°. Sprinkle with parsley and paprika. Makes 4 servings.
Post by carnation037 on Jan 14, 2003 21:20:45 GMT -6
Brazillian Holiday Chicken
3 c Chicken; chopped in 1" pieces 1 lg Onion; sliced 1 1/2 Green bell peppers; diced 1 Red bell pepper; diced 3 Cloves garlic; chopped 1/2 Bay leaf 1 ts Garlic powder 1/4 ts Cumin 1/4 ts Dried oregano 1 qt Tomato sauce 1 pt Water 1 tb Lemon juice 5 c Celery; chopped
Cook all ingredients except celery 1 hour and 20 minutes. Add celery and cook until crisp tender, about 25 minutes. Makes 6 servings. Serve with brown rice.
Post by carnation037 on Jan 14, 2003 21:21:35 GMT -6
Chicken with Kiwi Fruit
4 c Chicken broth 1 3/4 lb Whole chicken breasts 1 Stalk celery; chopped 1 Leek; white part only, chopped 4 Kiwi, peeled and cut in 1/4" slices 1 Orange 1 Lemon 1 tb Butter 1 tb Sugar 1/8 ts Salt 1/8 ts Cayenne pepper
Bring chicken broth to a boil in large saucepan. Add chicken and simmer 10 minutes, skimming as needed. Add celery and leek. Simmer 10 minutes longer. Arrange kiwi in fan shaped pattern on serving dish. Wash orange in hot water, then dry and peel one half very thinly. Finely shred peel and sprinkle over kiwi fruit. Squeeze juice from lemon and orange. Melt butter in saucepan and add sugar, stirring until caramelized. Gradually add orange and lemon juices, stirring well. Boil until sauce is reduced to 2 tablespoons. Season with salt and cayenne pepper. Take chicken off bone, remove skin, and slice. Arrange on platter with kiwi slices, pour sauce on top and serve. Makes 4 servings.
Post by carnation037 on Jan 14, 2003 21:22:28 GMT -6
Chicken with Mango Butter
1/2 c Butter; softened 1 tb Mango chutney 1/2 Lime; juice of 1/8 ts Cayenne pepper 8 Chicken pieces 2 tb Oil 1/2 ts Salt 1/8 ts Pepper
Combine butter with mango chutney, lime juice and cayenne pepper blending well. Shape into a roll, wrap in foil or wax paper and chill for about 2 hours in freezer. Preheat broiler. Brush chicken pieces lightly with oil; season with salt and pepper. Broil at least 30 minutes, turning at least twice and brushing again with oil. Divide mango butter into 8 equal rounds and lay one on each portion of hot broiled chicken. Makes 4 servings.
Post by carnation037 on Jan 14, 2003 21:23:22 GMT -6
1 1/4 lb Boneless chicken breasts 1/8 ts Pepper 1/8 tsp. dried tarragon or 1 ts Finely chopped 1/2 Lemon; juice of 1/4 c Butter 2 Shallots; chopped 1/2 lb Shrimp; cleaned 1 c Light cream 1 Egg yolk 1/4 c Dry champagne 1 ts Salt Pinch cayenne pepper
Rub chicken with pepper. Sprinkle with tarragon and lemon juice. Cover and marinate 10 minutes. Remove chicken from marinade and dry thoroughly. Cut into 1/2" wide strips. Heat butter in a large heavy skillet until foamy. Add chicken strips and cook 4 minutes, turning frequently until evenly browned. Add shallots and sauté for 1 minute. Add shrimp to pan and sauté, stirring constantly, for 1 minute. Beat cream with egg yolk; stir into chicken mixture and heat gently. Do not let sauce boil. Pour in champagne and continue to reheat gently, still not allowing sauce to boil. Season with salt and cayenne pepper. Transfer to serving dish and serve hot. Makes 4 servings.
Post by carnation037 on Jan 14, 2003 21:26:49 GMT -6
Cheesy Tomato Basil Chicken Breasts
for the sauce: 3 tb Butter 2 c Tomatoes; cut in 1" cubes 1/3 c Chopped onion 6 oz Tomato paste 1 tb Basil leaves 1/2 ts Salt 1/4 ts Pepper 2 ts Minced fresh garlic 3 Boneless, skinless chicken breasts, halved
for the topping: 1 c Fresh bread crumbs 1/4 c Chopped fresh parsley 2 tb Butter; melted 6 oz Mozzarella; cut into strips
Heat oven to 350°.<br>In 13X9" baking pan, melt 3 Tb butter in oven. Mix together remaining sauce ingredients except chicken; set aside. Place chicken in baking dish, turning to coat with butter. Spoon sauce mixture over chicken. Bake for 30-40 minutes until chicken is no longer pink. Meanwhile, in small bowl, stir together all topping ingredients, except cheese. Place cheese strips over chicken; sprinkle with topping mixture. Continue baking 5-10 minutes or until chicken is fork tender and bread crumbs are browned. Makes 6 servings.
for the sauce: 1 c Chopped onion 2 tb Butter 2 tb Flour 1/2 c Chicken broth 1/2 c Milk 1/4 ts - 1/2 ts dried basil 1/4 ts Celery salt 1/4 ts White pepper
Preheat oven to 350°. Grease an 11x7x2" baking dish. Brown one side of chicken in oil. Place 1 slice Swiss cheese and 1 or 2 broccoli spears on each; roll up, securing with toothpicks if desired. Set aside.
for the sauce: Fry onion in butter until tender; stir in flour until smooth. Stir broth and milk in slowly; cook until thickened. Add basil, celery salt and pepper. Pour half the sauce into baking dish, top with chicken; pour remaining sauce over. Bake, covered, 20 minutes; uncover and bake an additional 10 minutes or until chicken is no longer pink. Makes 6 servings.
4 (6 to 7-inch) pita fold breads 4 cups torn Romaine lettuce 1/2 cup red bell pepper strips 4 onion slices, halved, separated 1/3 cup LAND O LAKES® Sour Cream 2 tablespoons mayonnaise 3 tablespoons milk
Heat oven to 350°F. Coat chicken pieces with 2 teaspoons salad dressing mix. Heat oil in 8 or 10-inch skillet; add chicken pieces. Cook over medium-high heat, stirring occasionally, until lightly browned (5 to 7 minutes). Cover; continue cooking until chicken is no longer pink (5 to 7 minutes). Uncover; cool slightly. Meanwhile, wrap pita breads in aluminum foil. Bake for 4 to 5 minutes or until heated through. Meanwhile, combine lettuce, red bell pepper and onions in medium bowl. Stir together sour cream, mayonnaise and remaining salad dressing mix in small bowl. Stir in milk. Pour mixture over lettuce; toss lightly. Add chicken; toss gently to coat. Spoon chicken mixture into warm pitas. Fold in half; secure with toothpicks, if desired. Makes 4 sandwiches.
MAKE-AHEAD TIP: Prepare and cook chicken mixture up to 1 day ahead. Just before serving, place chicken mixture in microwave- safe bowl; cover with waxed paper. Microwave on MEDIUM (50% power) until mixture is warmed (2 to 3 minutes). Heat pita breads as directed above. Continue assembling pitas as directed above.
Post by carnation037 on Jan 17, 2003 14:46:24 GMT -6
From today's newsletter.
Rosy Valentine Chicken
1/4 cup butter or margarine 1 broiler-fryer, about 2 1/2 lbs, cut in serving pieces 1 t. salt 1 cup red-currant jelly 1/2 cup dry white wine 1 cup dairy sour cream
Melt butter in skillet. Add chicken and sprinkle on both sides with salt. Brown chicken over medium heat. Melt jelly in saucepan, add wine and sour cream and mix well. Pour over chicken. Cover, reduce heat and simmer 1 hr. Baste occasionally with sauce. Turn once during cooking. 4 servings.
Post by carnation037 on Jan 17, 2003 14:47:19 GMT -6
From today's newsletter.
Rosy Red Chicken
3/4 cup tomato juice 1/2 onion, chopped 1 t. soy sauce 1/2 t. garlic powder 3 chicken breasts
In small bowl, combine juice, onion and soy sauce. Place breasts in 8x8" microwave safe baking dish. Sprinkle garlic powder evenly over chicken Pour tomato juice mixture over chicken. Marinate several hours. Cook following your microwave's directions for cooking chicken.
Post by carnation037 on Jan 17, 2003 15:08:52 GMT -6
From today's newsletter:
4 whole chicken breasts, skinned and cut in half 1/2 tsp. salt 1/4 tsp. pepper 1/4 tsp. garlic powder 1/2 c. diet apricot preserves 1/2 c. low cal French dressing 2 tsp. diet apple jelly 1 tsp. dry chicken bouillon
Place chicken in a foil lined pan. Combine salt, pepper, garlic powder and sprinkle on chicken. Combine and brush remaining ingredients all over chicken. Bake at 350 degrees F. for 1 hour. Excellent for diabetics or people on diets.
Post by carnation037 on Jan 17, 2003 15:13:18 GMT -6
From today's newsletter:
Lemon and Garlic Chicken
2 - 2 1/2 lbs. chicken, quartered 1 lg. clove garlic, crushed 1/2 tsp. salt 2 tsp. rosemary leaves Dash of black pepper 1 tsp. lemon rind 1/3 c. lemon juice 1/2 c. water
Rinse chicken, pat dry. Place in shallow pan, skin side down. Combine garlic, salt, rosemary, pepper and lemon rind Sprinkle over chicken. Pour lemon juice and water over all. Bake, uncovered in preheated 400 degree oven for 30 minutes. Turn quarters. Baste. Continue baking about 25 to 30 minutes or until tender. Makes 4 servings, 196 calories.