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Post by carnation037 on Feb 6, 2003 15:58:35 GMT -6
from marlaoh « Thread started on: 02/06/03 at 06:40am » <br>..... Presented by Marguerite Henderson
Chicken Ciacciatore Over Polenta
2 T. olive oil 1 medium onion, thinly sliced 4 cloves garlic, slivered 4 chicken breast halves with bone and skin 1 green pepper, thinly sliced 8 oz. mushrooms, thinly sliced 14 oz. can chopped Italian tomatoes pinch red pepper flakes 1 tsp. salt 1 T. dried Italian seasoning 1 cup red wine or beef broth
Method: In a large skillet, heat oil and sauté onion until soft. Add garlic, cook another minute and add chicken breasts, skin side down. Cook on medium high heat until chicken browns.
Turn the chicken over, add green pepper and mushrooms; cook for 5-8 minutes. Add tomatoes, red pepper flakes, salt, Italian seasoning and wine. Cover; simmer for 30 minutes.
For Polenta
2 cups water 1 cup instant polenta 1/2 tsp. salt 1/2 cup grated Romano cheese 1/2 cup chopped fresh parsley Bring water to boil, slowly stir in the polenta, salt, cheese and parsley. Stir for 2-3 minutes, until thickened. Taste for seasoning. Place on serving platter and top with chicken and sauce. Add more grated cheese if desired. Serves 4.
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Post by carnation037 on Feb 7, 2003 13:17:23 GMT -6
Swiss Cheese Chicken
8 boneless, skinless chicken breast halves 8 slices Swiss cheese 1 10-oz can cream of chicken soup 1 10-oz can water 1 cup Pepperidge Farms herb seasoned stuffing 1 stick melted butter
Arrange chicken in a greased 13"x9" baking dish. Top with cheese slices. Combine soup and water, stir well, and pour over chicken and cheese. Sprinkle stuffing mix on top. Drizzle butter over crumbs. Bake at 350 degrees for 45-55 minutes. Serve with cooked white rice or noodles. Makes 8 servings.
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Post by chief_cook2 on Feb 7, 2003 13:45:16 GMT -6
Roast Chicken with Cider Gravy and Cranberry Relish
This recipe serves: 4
Preparation time : 20 minutes Cooking time : 1 hour
Ingredients
For the chicken: 1 roasting chicken, about 5 pounds salt to taste freshly ground black pepper 2 sprigs fresh thyme or 1/2 teaspoon dried 2 sprigs fresh rosemary or 1/2 teaspoon dried 1 lemon, cut into quarters extra herb sprigs for garnishing
For the cider gravy: 3 tablespoons butter 3 tablespoons flour 1/2 cup apple cider 1 tablespoon apple cider vinegar 2 cups low-sodium chicken broth
For the cranberry relish: 1 can whole berry cranberry sauce 2 tablespoons finely chopped shallot zest of 1 orange 1 tablespoon chopped fresh parsley
Cooking Instructions For the chicken: 1. Preheat the oven to 375°F.
2. Rinse the chicken with cold water and pat dry. Season with salt and pepper inside and out.
3. Rub the inside of the chicken with thyme and rosemary. Squeeze the juice from the lemon inside the chicken and toss the lemon quarters in the cavity.
4. Place the chicken on a rack in a roasting pan and place it in the oven. Roast until the juices run clear when the thigh is pierced with a knife, about 1 hour.
5. Transfer the chicken to a serving platter and let rest for about 10 minutes. Remove the skin and discard. Carve the chicken and garnish with herb sprigs.
For the cider gravy: 1. Melt the butter in a small saucepan over medium heat. Stir in the flour and cook until the mixture develops a nutty aroma, about 3 to 5 minutes.
2. Whisk in the cider, cider vinegar and chicken broth and simmer, stirring occassionally, for 5 minutes. Season to taste with salt and pepper. (The leftover gravy can be stored in the refrigerator for up to 3 days.)
For the cranberry relish: 1. In a small bowl, combine the cranberry sauce, shallot, orange zest and parsley. (The cranberry relish can be made in advance and stored in the refrigerator for up to 5 days. Any leftover relish can also be stored for up to 5 days.)
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Post by April B. on Feb 7, 2003 21:24:14 GMT -6
Stuffed Chicken Thighs 8 thighs l/2 c Vegetable oil l/2 c flour 1/4 c Romano cheese Salt Stuffing: 12 oz mild Italian sausage, cooked & chopped very fine. 2 c Italian seasoned bread crumbs 1 c chicken broth from 1 tsp. instant chicken bouillon l c water. Insert finger under skin of thigh; press cavity open to form a pocket. Do not break skin. Combine stuffing ingredients in bowl; mix well. Divide into 8 portions and stuff each pocket. Return skin to the edge by folding back over stuffing. Press edges firmly together & secure with wooden toothpick. After stuffing thighs, pure vegetable oil in a dish. In another dish mix flour with grated Romano cheese. Roll thighs in oil, then in flour. Place stuffed side up in 9 x 13 pan. Sprinkle with seasoned salt. Bake for 45 minutes until tender in a preheated 350 degree oven To serve, remove bones from underneath thighs. If desired serve with marinated artichoke hearts and black olives.
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Post by marlaoh on Feb 10, 2003 7:06:58 GMT -6
Paella
Ingredients 4 tablespoons olive oil 1 onion, chopped 2 cloves garlic, minced 1 red bell pepper, chopped 4 ounces chorize sausage, cut into pieces 2 skinless, boneless chicken breast halves - cut into 1 inch cubes 1 (12 ounce) package uncooked Arborio rice 5 cups chicken broth 1/2 cup white wine 1 sprig fresh thyme 1 pinch saffron salt to taste ground black pepper to taste 2 squid, cleaned and cut into 1 inch pieces 2 tomatoes, seeded and chopped 1/2 cup frozen green peas 12 large shrimp, peeled and deveined 1 pound mussels, cleaned and debearded 1/4 cup chopped Italian flat leaf parsley 8 slices lemon, for garnish
Directions 1 Heat olive oil in paella pan over medium heat. Add in onion, garlic and pepper; cook and stir for a few minutes. Add chorizo sausage, diced chicken, and rice; cook for 2 to 3 minutes. Stir in 3 1/2 cups stock, wine, thyme leaves, and saffron. Season with salt and pepper. Bring to the boil, and simmer for 15 minutes; stir occasionally.
2 Taste the rice, and check to see if it is cooked. If the rice is uncooked, stir in 1/2 cup more stock. Continue cooking, stirring occasionally. Stir in additional stock if necessary, up to 2 cups additional stock, 5 cups total. Cook until rice is done.
3 Stir in squid, tomatoes, and peas. Cook for 2 minutes. Arrange prawns and mussels on top. Cover with foil, and leave for 3 to 5 minutes.
4 Remove the foil, and scatter parsley over the food. Serve in paella pan, garnished with lemon wedges.
Makes 6 servings
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Post by marlaoh on Feb 10, 2003 7:08:28 GMT -6
Spearfish or Chicken with Roasted Pineapple Salsa
Ingredients:
2 6-8 ounce spearfish filets or one 10-ounce "airline" chicken breast
salt and pepper to taste
2 tablespoons olive oil blend
Method: Season the filets or the chicken breast with salt and pepper to taste an hour before cooking and refrigerate.
Cook the filets or chicken breast over medium heat in the olive oil blend in a non-stick pan: spearfish -- 2-3 minutes per side for medium/5-6 minutes per side for well done. For the chicken breast, cook 5-6 minutes per side, starting with the skin side up in order to maintain moisture. Remove from pan and set aside.
Roasted Pineapple Salsa
2 3/4-inch slices of fresh pineapple (skinned and cored) or one 12-ounce can pineapple chunks 1 clove garlic, crushed 2 tablespoons red pepper, diced 2 tablespoons cilantro, chopped 2 ounces chicken stock or white wine salt and pepper to taste 1/4 cup red onion, diced 2 tablespoons olive oil blend
Sauté the garlic, onions, and pepper in olive oil for one minute. Add the pineapple, increase the heat to high, and cook for 2-3 minutes. Deglaze the pan by adding the chicken stock or the white wine and stirring to loosen any browned bits of food from the bottom of the pan. Add the cilantro and salt and pepper to taste.
To serve, spoon the salsa over the filets or the chicken breast.
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Post by marlaoh on Feb 10, 2003 7:12:30 GMT -6
Roasted Red Pepper Chicken
Ingredients 4 skinless, boneless chicken breasts 1 (12 ounce) jar roasted red bell peppers 2 cups bread crumbs 3 tablespoons vegetable oil 1 cup sour cream 1/2 cup feta cheese Directions 1 With a very sharp knife, cut pockets into the thickest part of the breast of chicken. Stuff as many pieces of roasted red peppers as you can into pockets of chicken one at a time. Pour bread crumbs into a large plastic bag. Place chicken breasts in the bag with the bread crumbs and shake until well coated. 2 In a large skillet, heat oil to a medium-high heat and place chicken in the pan. Cook for 5 minutes on one side then turn, cook for 10 minutes on the other side. 3 While cooking the chicken, in an electric blender blend sour cream and a few pieces of red peppers. Flip the chicken one more time and cook 5 more minutes, or until chicken is done. 4 Cut the chicken in half and arrange the pieces on a plate. Drizzle with sour cream mixture and sprinkle with feta cheese. Makes 4 servings
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Post by April B. on Feb 10, 2003 9:24:08 GMT -6
April's Country Chicken Cacciatore Served 4 to 6
3 chicken leg's with thigh's attached, rinse in cold water and remove skin if you wish I don't
3 cups flour 1 & ½ tsp. Salt 2 & 1/2 tsp. Garlic powder 1 & ½ tsp. Lawry's Seasoned Salt pepper white or black (optional)
Mix Flour and spices together
Heat 4 Tbs. Olive oil or salad oil in a large skillet.
Coat the chicken with the flour mix. Brown the chicken in the skillet with the oil. Set the chicken aside in a large baking pan. Pour out excess oil saving the drippings and about 1 Tbs. of the oil; to saute onions and garlic in. Add 1 med. Onion, coarsely chopped 2-3 cloves garlic, coarsely chopped
In Skillet you just cooked chicken in; saute the onion and garlic until the chopped onion are soft. Be carful not to burn the garlic. When onions and garlic are done turn the heat down to a simmer. Add
4 Tsp. Red wine vinegar mixed with ½ cup white wine simmer for about a minute then Add
4 med. Potatoes, peeled and chopped into big bite size pieces rinsed in cold water. 1 whole Green Bell Pepper, seeds and pith removed, rinsed in cold water and chopped into good big bite size pieces. 3-4 large carrots, rinsed in cold water and chopped into big bite size pieces.
Place all the vegetables in the skillet with the onions Add ½ cup chicken broth 1 can (10 ½ oz.) of Del Monte Green Pepper & Mushroom Spaghetti Sauce simmer for about 15 to 20 minutes to warm the mix through. Pour over chicken and cover pan with foil spayed with cooking spray and bake @ 350 for 1 hour and 20 minutes or until chicken and vegetables are cooked trough. Serve with Romano grated cheese, Crusty French Bread and a fresh crisp lettuce salad. ;D
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Post by carnation037 on Feb 11, 2003 16:27:12 GMT -6
from april « Thread started on: Feb 10th, 2003, 3:39pm » <br>.....
Here’s a sample main dish recipe that can be prepared in less than 20 minutes:
French Style Chicken with Apples Makes 6 servings.
6 boneless, skinless chicken breasts 1 onion, sliced 1 can (10 ounces) condensed chicken broth 3 tablespoons apple brandy, cider, or apple juice 3 Empire apples, cored and sliced 6 to 8 artichoke hearts, cut in half Pinch of ground cinnamon, nutmeg, salt, and pepper Minced fresh dill and parsley
Spray a large, non-stick skillet with cooking spray. Brown chicken breasts on both sides. Remove chicken from skillet and set aside. Stir in sliced onion, apples, artichokes, broth, juice and spices. Cook 3 minutes. Spread chicken breasts in skillet; arrange apples, onion, and artichokes on top.
Simmer covered, about 10 minutes or until chicken is tender and heated through. Sprinkle with salt and pepper. Garnish with fresh parsley or dill and apple slices before serving.
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Post by marlaoh on Feb 12, 2003 7:00:10 GMT -6
Orange Spiced Chicken
Ingredients 1/2 cup soy sauce 1/4 cup orange juice 2 tablespoons sugar 1 clove garlic, minced 1/2 teaspoon ground ginger 2 tablespoons raisins 4 (8 ounce) skinless, boneless chicken breast halves Directions 1 To Marinate: Combine soy sauce, orange juice, sugar, garlic, ginger and raisins in a nonporous glass dish or bowl. Mix well, then add chicken and turn to coat. Cover dish or bowl and refrigerate to marinate for 2 to 3 hours, turning once or twice. 2 Preheat oven to 400 degrees F (200 degrees C). 3 Place chicken in a 9x13 inch baking dish and pour marinade evenly over all. 4 Bake in the preheated oven for 45 minutes, basting often. Makes 4 servings
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Post by carnation037 on Feb 12, 2003 20:10:26 GMT -6
from april « Thread started on: Feb 8th, 2003, 12:42am » <br>.....
Breast of Pheasant Under Glass
2 Pheasant breasts 2 tablespoons Lemon juice 1/2 teaspoon Salt 1/2 teaspoon Pepper 3 tablespoons Butter 1 teaspoon Shallots; peeled, chopped 2 tablespoons Brandy 1/3 cup Dry white wine 1/3 cup Heavy cream 1 tablespoon Meat Glaze dashes of cayenne 1 tablespoon Truffles or morels; cut into thin strips 2 tablespoons Mushrooms; thin strips
Remove skim from pheasant breasts. Trim edges and flatten breasts slightly with a meat mallet. Rub breasts with 1 Tbsp. of the lemon juice, and sprinkle with salt and pepper. Melt 2 Tbsp. of the butter in a 9-inch skillet. When butter foams, add breasts and saute 3 minutes on each side. Do not overcook. Make a shallow cut in one of the breasts with a sharp knife. The meat should be pink and the juice that run out should be clear yellow. Remove breasts from skillet and keep warm. Add shallots to dripping and saute until golden brown. Drain butter from shallots and reserve. Add brandy and wine and reduce to half its volume. Add cream and Meat Glaze and reduce to half its volume gain. Strain sauce, and add the remaining 1 Tbsp. lemon juice, the remaining Tbsp. butter and cayenne. Mix truffles and mushrooms, and divide into 2 portions. Place warm breasts on a serving dish. Top each with truffles and mushrooms. Pour sauce over breasts and cover with a glass cover.
NOTE: Breast of pheasant is served under glass to hold in the cognac flavor that makes this dish so distinctive
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Post by carnation037 on Feb 12, 2003 20:27:25 GMT -6
Magically Moist Chicken
1 chicken cut into pieces 1/2 cup Miracle Whip or mayonnaise 1 & 1/4 cups Italian bread crumbs
Brush chicken on all sides with Miracle Whip. Place bread crumbs in a large plastic food storage bag. Add chicken one piece at a time, shake to coat well. Arrange on rack in a broiler pan. Bake at 425 for 40 minutes or until golden brown and tender.
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Post by carnation037 on Feb 12, 2003 23:08:53 GMT -6
Cheese-It Chicken
4 bonless skinless chicken breasts 1, 8ounce container sour cream OR plain yogurt Cheese It Crackers, (low fat are fine too) 1 gallon size baggie 1/4 c. butter, (1/2 stick) 3 tbsp. lemon juice Place crackers in baggie (about 1 handful per chicken breast) and crush crackers into crumbs. Use a thin coating of sour cream to cover all of chicken. Place one breast at at time in the baggie and coat with the crackers, making sure NO chicken or cream is showing. Place coated breasts in a baking dish that has been coated with cooking spray. Melt butter. Add lemon juice and pour over chicken breast. Bake at 350 for 30 minutes, or until done.
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Post by marlaoh on Feb 13, 2003 7:13:22 GMT -6
Put this in the oven, and it's ready to eat 2 hrs later.
Roast Chicken 'n Rice
1 Cup rice, uncooked 1 Fryer chicken, cut up Salt and Pepper 1 Package onion soup mix 1 Can cream of mushroom soup 1 Can of milk
Grease a 2-3 qt casserole dish. Spread rice on bottom. Add chicken; salt and pepper. Sprinkle onion soup mix over chicken. Mix cream of mushroom soup with milk. Pour over chicken. Bake at 350º for 2 hours.
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Post by carnation037 on Feb 13, 2003 8:41:09 GMT -6
From Laurie in today's newsletter.
Baked Crispy Chicken
1 whole chicken cut-up 3/4 cup Corn flake crumbs 3 tsp. Garlic powder 2 tsp. Seasoning salt 2 tsp. Chili powder 1/2 tsp. Pepper 4 Tbsp. Parmesan cheese 1/4 cup Milk
Preheat oven to 350F Spray baking pan with vegetable oil. Rinse the chicken pieces and remove skin and fat. Pat dry. Cut chicken breasts in half and divide drumsticks and thighs at the joint. In a plastic bag combine the corn flake crumbs, garlic powder, seasoning salt, chili powder, pepper and Parmesan cheese. Dip the chicken pieces in the milk and then add them to the plastic bag, one by one. Shake to coat with crumbs. Place the chicken onto baking pan and sprinkle with any remaining crumbs. Bake for 50-60 minutes. Approx. 4 Servings(depending on appetites)
*Removing the skin from chicken cuts the fat content by more than half!
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Post by April B. on Feb 14, 2003 14:07:06 GMT -6
The orange slices used to garnish this dish are more than decorative. Squeeze some of their juice onto the chicken at serving time and you'll really enhance the flavor in the sauce.
Orange Honey Baked Chicken
1/4 cup frozen orange juice concentrate, defrosted 1 tablespoon lemon juice 3 tablespoons honey, DIVIDED 1/2 teaspoon finely grated orange peel 1/4 teaspoon ginger 1 pound skinless boneless chicken breasts 2 tablespoons orange marmalade orange, slices for garnish
Preheat oven to 400°.<br> Place chicken breast filets in square baking dish; combine orange juice concentrate, lemon juice, 2 Tbs honey, orange peel, and ginger; pour over chicken...turning to coat all sides. Let marinate for 10 minutes.
Bake chicken uncovered for 8 minutes, baste with pan juices. Bake an additional 8 minutes, baste again. Glaze chicken with a mixture of marmalade and remaining 1 Tbs honey; continue to bake 8-10 minutes or until done.
Transfer chicken to serving plate. Pour pan juices into small pan; at medium high heat reduce juices until thickened and pour over chicken, garnish with orange slices. 2 servings
Nutrition Facts Amount Per Serving: Calories 383 - Calories from Fat 49 Percent Total Calories From: Fat 13%, Protein 49%, Carbohydrate 38% Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 2g, Cholesterol 193mg, Sodium 112mg, Total Carbohydrate 36g, Dietary Fiber 0g, Protein 47g, Vitamin A 268 units, Vitamin C 88 units, Calcium 0 units, Iron 2 units
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Post by April B. on Feb 14, 2003 14:25:16 GMT -6
Rosemary Chicken with Orange-Maple Glaze 1/2 cup Pure Vermont Maple Syrup 1 cup orange juice 1/2 cup dry white wine 2 teaspoons chopped fresh rosemary 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 4 skinless, boneless chicken breast halves 2 tablespoons butter 2 tablespoons olive oil Bring orange juice and wine to a boil in a small saucepan. Reduce heat slightly, but keep high enough to continue a low boil for 5 minutes, stirring occasionally. Stir in maple syrup and continue boiling for another 5 to 6 minutes, stirring frequently, until glossy and just slightly thickened. Set aside. In a small bowl mix together the rosemary, salt and pepper. Rub mixture on both sides of chicken breasts, and set aside. Melt butter and olive oil in a large skillet over medium high heat. Add chicken breasts, cover skillet and saute for about 5 minutes on each side until lightly browned. Pour orange-maple mixture over chicken (mixture will boil and bubble). Reduce heat to simmer; cover and let cook for another 10 minutes, basting occasionally, until chicken is cooked through and sauce has turned into a rich, thick glaze. Yield: 4 servings Note: To serve, place chicken on top of hot cooked rice on each plate and spoon sauce over the top. Wonderful served with steamed asparagus. This is sooo Goood
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Post by chief_cook2 on Feb 15, 2003 11:29:44 GMT -6
Roasted Citrus Turkey Breast
1 frozen bone-in turkey breast (4-5 pounds) Pinch of parsley, finely chopped Pinch of fresh thyme, finely chopped Pinch of fresh rosemary, finely chopped Pinch of freshly ground black pepper Pinch of paprika 2 oranges 1 lemon
1. Thaw the frozen turkey. Rinse and pat dry with paper towels. 2. In a medium bowl, combine the parsley, thyme and rosemary. 3. Grate the oranges and lemon peel and set the oranges and lemon aside. 4. Add the peels to the herb mixture and toss until combined. Rub the herb mixture over the skin of the turkey. 5. Place the turkey on a rack in a large roasting pan. 6. Cut the oranges and lemon in half and squeeze their juices over the turkey. Also sprinkle the turkey with the pepper and paprika. 7. Insert a meat thermometer in the thickest part of the breast. Roast turkey uncovered, at 325 degrees F for 2 1/2 hours or until the thermometer registers 170 degrees to 175 degrees. 8. Baste turkey often with the pan juices. 9. Remove and discard the skin before serving.
Serves 4; Cal 125, Fat 0.8 g, Fiber 0.2 g., Chol 72 mg., Sod 47 mg
Note: Loosely cover the turkey with foil during roasting to avoid over browning.
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Post by marlaoh on Feb 17, 2003 7:11:14 GMT -6
Angel Hair Pasta Chicken 2 tablespoons olive oil, divided 2 skinless, boneless chicken breast halves - cubed 12 ounces angel hair pasta 1 carrot, sliced diagonally into 1/4 inch thick slices 1 (10 ounce) package frozen broccoli florets, thawed 2 cloves garlic, minced 2/3 cup chicken broth 1 teaspoon dried basil 1/4 cup grated Parmesan cheese 1 Heat 1 tablespoon oil in a medium skillet over medium heat. Add chicken and saute for 5 to 7 minutes, or until chicken is cooked through (no longer pink). Remove from skillet and drain on paper towels. 2 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 2 to 4 minutes, or until al dente; drain and set aside. 3 While pasta is cooking, heat 2nd tablespoon oil over medium heat in same skillet used for chicken. Stir fry carrots for about 4 minutes, then add broccoli and garlic and stir fry for another 2 minutes. Finally, stir in broth, basil and cheese and return chicken to skillet. Reduce heat to low and simmer for about 4 minutes. 4 Place drained pasta in a large serving bowl. Top with chicken/vegetable mixture and serve immediately. Makes 4 servings
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Post by KD7LBR on Feb 17, 2003 10:41:14 GMT -6
Stuffed Chicken Rolls
6 large boneless skinless chicken breast halves 6 slices fully cooked ham 6 slices Swiss cheese 1/4 cup flour 1/4 cup parmesan cheese 1/2 teaspoon rubbed sage 1/4 teaspoon paprika 1/4 teaspoon pepper 1/4 cup vegetable oil 1 can 10 34 oz condensed cream of chicken soup -- undiluted 1/2 cup chicken broth chopped fresh parsley
Flatten chicken to 1/8" thickness. Place ham and cheese on each breast. Roll up and tuck in ends; secure with toothpicks. Combine flour, Parmesan cheese, sage, paprika and pepper, coat chicken on all sides. Cover and refrigerate for 1 hour. In large skillet brown chicken in oil over med-high heat. Transfer to a 5 qt. slow cooker. Combine soup and broth; pour over chicken. Cover and cook on low for 4-5 hours. Remove toothpicks. Garnish with parsley, if desired.
Per serving: 674 Calories (kcal); 43g Total Fat; (57% calories from fat);
62g Protein; 8g Carbohydrate; 175mg Cholesterol; 497mg Sodium Food Exchanges: 1/2 Grain(Starch); 8 Lean Meat; 0 Vegetable; 0 Fruit;
5 1/2 Fat; 0 Other Carbohydrates
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Post by chief_cook2 on Feb 18, 2003 15:57:21 GMT -6
This recipe has been a favorite entré in resturants and my home for years. The hint of cloves makes it even tastier. your family and friends will be asking You for the recipe before dinner is over.
Chicken Ala Peaches
6 skinless, boneless chicken breasts 6 tablespoons of butter 1 sprinkle of lemon pepper 1 15oz can of sliced peaches and syrup A hint of ground cloves (just a little sprinkle of cloves you do not want to over power the peaches) 2 tablespoons of cornstarch mixed in a 1/2 cup of water
Wash chicken breast in cool water and pat dry. Arrange in a cooking pan 13"x9" and melt butter. Sprinkle Lemon pepper on all chicken and pour a tablespoon of butter over each piece of chicken.
Roast in 350 F oven for 30 mins or until chicken is done and top of chicken is browned.
While chicken is cooking prepare glaze. place peaches and syrup and cloves in sauce pan simmer 2 mins add cornstarch and water just until you have a glaze and is smooth. Remove glaze from stove. remove chicken place on plates spoon glaze over middle of chicken.
Serve with broccoli and baked pot with butter and sour cream. Low fat margaine can be substitued for Butter and fat sour cream can replace reg sour cream.
Serving Size: Makes 6 servings
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Post by chief_cook2 on Feb 18, 2003 15:59:39 GMT -6
Tropical Stuffed Cornish Hens
4 cornish hens (12-16 oz. ea.) - thawed 8 oz pineapple tidbits (in juice) 12 oz red pepper jelly* 1 tablespoon butter or margarine 1 cup chopped onions 4 cup cooked brown rice 3/4 cup currants 3/4 cup chopped macadamia nuts 1/2 cup chicken broth 1 tablespoon diced crystallized ginger or up to double amount *Substitute red currant jelly for red pepper jelly, if desired.
Remove giblet packet from hens; rinse hens with cool water. Drain; set aside. Drain pineapple well reserving juice. Place juice in small saucepan with jelly. Heat over low heat until jelly melts, stirring occasionally. Cook onions in butter in large skillet over medium-high heat until tender. Add rice, reserved pineapple, currants, nuts, broth, and ginger; heat thoroughly.
Spoon about 2/3 cup mixture into cavity of each hen. Use wooden picks, soaked in water, to enclose filling. Place hens breast side up in roasting pan on rack coated with cooking spray. Baste with jelly mixture. Roast at 400 degrees F. for 10 minutes; reduce oven temperature to 350 degrees F. [and] continue roasting for 1 hour or until internal temperature registers 180 to 185 degrees F., basting every 30 minutes with jelly mixture. Cover remaining stuffing and bake during last 30 minutes with remaining rice.
Serving Size: Makes 6 to 8 servings
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Post by chief_cook2 on Feb 18, 2003 16:47:25 GMT -6
Prep: 10 min, Cook: 1:00.
Honey Baked Chicken
1/2 cup all purpose flour 1/2 tsp. pepper 3 lbs. chicken pieces 1/4 cup unsalted butter, melted 1/4 cup honey 1/4 cup lemon juice 1 Tbs. soy sauce Preheat oven to 350°F. Combine flour and pepper in a shallow bowl. Use to coat chicken pieces. Pour 2-3/4 tsp. butter into a 9x13 inch baking dish. Place chicken in dish and turn to coat with butter. Leave skin side down and bake uncovered 30 minutes. Turn chicken. Combine honey, lemon juice and soy sauce with the remaining butter. Pour over chicken. Bake 30 minutes more, basting often with honey sauce.
For 4 Servings
Per serving: calories 200, fat 5.3g, 24% calories from fat, cholesterol 76mg, protein 26.9g, carbohydrates 10.1g, fiber 0.2g, sugar 5.9g, sodium 151mg, diet points 4.9.
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Post by carnation037 on Feb 18, 2003 22:36:38 GMT -6
from Chris, one of our moderators « Thread started on: Today at 3:35pm »<br>..... found in a Holland House recipe booklet
Chicken and Lobster Marsala
1 lobster - 1 1/2 lbs. 1/2 c. butter 2 1/2 lbs. boneless skinless chicken breasts freshly ground pepper to taste 1/2 c. chicken broth 1/2 c. Holland House Marsala Cooking Wine 1/2 lb. fresh button mushtooms, sliced 2 tbl. flour 2 tbl. butter 1 c. heavy cream 2 tbl. cognac
Place lobster in large pot of cold water and bring to a boil, cooking for 15 minutes. Let cool in liquid. Meanwhile, melt 1/2 c. butter in a large casserole. Brown chicken on all sides. Add marsala and mushrooms and pepper. Cover and simmer for 45 minutes. Transfer chicken and mushrooms to a side dish. In the casserole, gradually add roux made by blending flour with remaining butter; cook for about 3 minutes. Add cream and cognac. Cut chicken breasts into cubes. Cut lobster meat into cubes. Add both, with the mushrooms, to the sauce. Heat thoroughly and serve. Serves 4 - 6.
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Post by April B. on Feb 20, 2003 14:50:19 GMT -6
Serve this with warm pita bread and a mixed green salad.
Chicken with Mild Red Chili Sauce
3/4 cup fresh lemon juice 3/4 cup dry white wine 11/2 tbsp fresh oregano/ 11/2 tsp dried 8 boneless chicken breast halves with skin Oregano sprigs (optional)
6 tbsp olive oil 4 1/2 tbsp chili powder 9 garlic cloves, chopped 3 shallots, chopped 2 tbsp soy sauce 2 tbsp honey
Puree first 9 ingredients in blender until smooth. Using meat mallet, pound chicken breasts between sheets of plastic wrap to 1/2-inch thickness. Place chicken in a glass baking dish. Pour marinade over and turn to coat. Cover and refrigerate overnight. Drain marinade into small saucepan and boil for 5 minutes. Season chicken with salt and pepper. Grill or broil chicken until cooked through, about 5 minutes per side. Brush some marinade over chicken. Garnish with oregano sprigs. Serve with the remaining marinade. ;D ;D
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Post by April B. on Feb 20, 2003 14:52:52 GMT -6
Category: Chicken Country: China Spicy Hot Chicken with Basil 1 pound chicken thigh meat 2 tsps light soy sauce 2 tsps cornflour 1 tsp sesame oil 1 1/2 tbsps oil 2 tbsps coarsely chopped garlic 2 tsps chilli bean sauce 2 tsps hoisin sauce 2 tsps oyster sauce 1 tsp dark soy sauce 1 tsp sugar large handful fresh basil leaves Cut chicken thighs into 1" chunks (having removed any skin).Combine in a bowl with the light soy sauce, cornflour and sesame oil. Heat wok and add oil. When hot add the chicken. Stir fry for 5 minutes then remove the chicken and drain off the oil.Return the drained chicken to the wok and add all the other ingredients except the basil. Cook for 5 minutes, stirring occasionally. When the chicken is cooked add the basil and stir well. Serve at once with plain rice and a salad or green vegetable.
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Post by April B. on Feb 20, 2003 15:07:10 GMT -6
Chicken & Biscuits Easy 1 can Cream of Celery Soup 1 can Cream of Potato Soup 1 cup milk 1/4 tsp. dried thyme leaves, crushed 1/4 tsp. pepper 4 cups cooked cut-up vegetables 2 1/2 cups cubed cooked chicken 1 pkg. refrigerated buttermilk biscuits (10) Mix soups, milk, thyme, pepper, vegetables and chicken in 3-qt. shallow baking dish. Bak at 400°F. for 15 min. Stir. Top with biscuits. Bake 15 min. or until biscuits are golden. Serves *combination like broccoli flowerets, cauliflower flowerets and carrots.
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Post by April B. on Feb 20, 2003 15:09:27 GMT -6
Golden-Glazed Chicken 2-Onions, sliced Salt & pepper 4-bone-in chicken breasts 1/3-cup liquid honey 1/4-cup Dijon mustard 2-tbsp lemon juice 2-tbsp vegetable oil 1-tbsp curry powder Spread onions in bottom of 13x9 inch glass baking dish Sprinkle onions with salt & pepper Arrange chicken breasts on top then sprinkle chicken with salt & pepper In a small bowl, combine honey, mustard, lemon juice, oil and curry powder until well blended Pour over chicken (At this point, it can be refrigerated up to 8 hrs ahead of time) Bake uncovered in 375* oven for 40-45 minutes or until chicken is no longer pink inside Baste 2-3 times during cooking
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Post by chief_cook2 on Feb 20, 2003 18:05:26 GMT -6
**Adding cornstarch and baking powder to the seasoned fry mix gives the chicken a crunchy texture.**
Broasted Chicken
1 fryer chicken, cut into serving pieces 4 cups water 1/4 cup salt 1-2 cups canola oil for frying ------- 1 cup seasoned Fry Mix ( fry coating ) 1/2 cup cornstarch 2 tsp. baking powder 1 tbsp. Cajun Seasoning Salt and fresh ground black pepper to taste Water
1. Combine 4 cups water and the 1/4 cup salt in a large bowl. Place the chicken pieces in the water and let the chicken soak for at least one hour. Do not drain the chicken pieces.
2. Fill the bottom of the pressure cooker with about 2" of canola oil. The amount of oil should not be more than 2" in depth. Heat the oil in the pressure cooker, uncovered, until the oil reaches 375 .
3. Combine the seasoned fry mix, cornstarch, baking powder, Cajun seasoning and salt and pepper to taste. Whisk in enough water to the dry ingredients to make a thin, runny batter.
4. Dip the chicken pieces into the batter. Move the chicken pieces around so that they are thoroughly coated in the batter.
5. Using tongs, take the chicken pieces from the batter and put them into the pressure cooker. Deep-fry the chicken in the pressure cooker, uncovered, for 2 minutes.
6. Carefully slide the lid onto the pressure cooker base. Tighten down the lid. You will see some steam release from the pressure valve. This is normal.
7. Cook the chicken for 10-12 minutes.
8. Carefully pull up on the pressure valve and let the steam escape for about 1 minute, then loosen the lid and slide it off.
9. Remove the chicken from the pressure cooker with tongs and place on a rack to drain.
10. Let the chicken cool for 20 minutes before eating.
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Post by Baking_Bud on Feb 20, 2003 20:08:02 GMT -6
Cheesy Chicken & Rice Dinner
1 package of boneless & skinless chicken breast fillets (about 1-1/4 pounds) 1 can (10 3/4 ounces) cream of chicken soup 2 cups MINUTE White Rice, uncooked 2 cups fresh or frozen broccoli flowerets 1 cup shredded cheddar cheese
Directions: Heat a small amount of oil in a large skillet on medium-high heat. Add chicken. Cook 5 minutes on each side or until cooked through. Remove chicken. Add soup and 1-1/2 cups water; stir. Heat to a boil. Stir in rice and broccoli. Top with chicken. Sprinkle with cheese. Cover. Cook on low heat 5 minutes or until cooked through. Makes 4 servings.
NOTE: You can substitute boneless & skinless chicken thighs for chicken breast fillets, Just increase the cooking time to 7 minutes on each side.
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