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Post by chief_cook2 on Mar 21, 2003 13:39:32 GMT -6
Our Recipe for Today is ======================= CHICKEN BARBEQUE AND SLAW SANDWICHES
Ingredients for 4 Serving
3 Chicken breast halves, bone-in Sauce 1 cup Ketchup 1/2 cup Apple cider vinegar 1/4 cup Onion, minced 2 clovs Garlic, minced 2 tsps Chili powder 1/2 tsps Hot pepper sauce Slaw 4 cups Cabbage, thinly sliced or chopped 1/2 cup Mayonnaise 2 tbsp Yellow mustard 1 1/2 tbsp Apple cider vinegar 1/2 tsps Celery seeds 1/4 tsps Salt 1/4 tsps Pepper 4 Hamburger buns
Procedure:
1. Preheat oven to 325 F. 2. In small bowl, whisk together ketchup, apple cider vinegar, onion, garlic, chili powder and hot pepper sauce. 3. Place chicken breasts in glass baking dish. Pour sauce over chicken, turning to coat all sides. Turn chicken skin-side up. Place in oven and bake 1 hour. Set aside until cool enough to handle. 4. While chicken is cooling, in large bowl, stir together cabbage, mayonnaise, yellow mustard, apple cider vinegar, celery seeds, salt and pepper. Set aside. 5. Discard chicken skin. Pull meat off bones; place meat in saucepan. Scrape sauce out of baking dish and stir into saucepan. Over low heat, warm chicken until hot throughout. 6. Open buns on plates; top with chicken and slaw. Close buns and serve. 7. Per Serving: 530 calories; 29 g protein; 47 g carbohydrate; 27 g fat; 6 g saturated fat
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Post by chief_cook2 on Mar 22, 2003 12:50:53 GMT -6
Cream Cheese Chicken
ingredients for 4 servings :
1 ea Frying chicken; cut up 2 tb Melted butter or margarine Salt and pepper, to taste 2 tb Dry italian salad dressing 1 cn Condensed mushroom soup 6 oz Cream cheese; cut into cubes 1/2 cup Sauterne wine or sherry 1 tb Chopped onion Mix
preparation:
Brush chicken with butter and sprinkle with salt and pepper.
Place in a crockpot and sprinkle dry mix over all.
Cover and cook on low for 6 to 7 hours.
About 45 minutes before done, mix soup, cream cheese, wine, and onion in a small saucepan.
Cook unti smooth.
Pour over the chicken and cover and cook another 45 minutes.
Serve with sauce.
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Post by April B. on Mar 24, 2003 14:23:23 GMT -6
Chicken Liver Meal 3/4 lb. chicken livers 1/4 cup butter 2 Tbsps. brandy 2 Tbsps. green onions (minced) 1/2 lb. fresh mushrooms (sliced) 1 1/2 Tbsps. flour 1 cup sour cream 3 Tbsps. butter(melted) 1 lb. mixed greens(cooked & drained) Savory Rice (see below) Saute 1/2 cup of chopped onion in 1/4 cup of butter until the onions are soft and tender. Add 1 cup of long-grain rice and stir. Pour in 2 cups of chicken broth and cook uncovered about 15 mins. or until the broth is absorbed. Heat the 1/4 cup of butter in a hot skillet. Add the livers and saute about 2 mins. until the outside is brown but the inside is still pink. Remove the livers and wrap in foil to keep warm. Add the brandy, minced onions, and the mushrooms to the hot skillet and saute for 2 mins. Stir in the flour, sour cream, and return the livers, blend well then remove the skillet from the heat. Mix the 3 Tbsps. of melted butter to the greens and line the bottom of a buttered casserole dish, layer in the Savory Rice, then top with the liver mixture. Bake at 350 for 25 mins. serves 4
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Post by chief_cook2 on Mar 25, 2003 10:26:04 GMT -6
Chicken Lasagna d
2 .9 Oz pkg. Hollandaise Sauce Mix
½ c. butter
2 c. whole milk
2 c. finely chopped onion
3 c. sliced mushrooms
8 cooked lasagna noodles
1 lb. Skinless chicken breast, cooked, cubed
½ t. salt
1/8t. pepper
2 10.5 oz cans cut asparagus
2 c. shredded cheddar cheese
1 c. parmesan cheese
1/4t. basil
1/4t. oregano
Make the Hollandaise sauce mix. Coat a large skillet with cooking spray. Stir onions & mushrooms over medium high heat until onions are translucent. Set aside. Preheat oven to 350 degrees. Coat a 13 x 9 inch baking pan with cooking spray. Spread ½ cup of sauce in pan. Layer 4 lasagna noodles, chicken, salt, pepper, mushrooms, and onions, remaining sauce , asparagus, 2 cups cheese and remaining noodles. Top with remaining cheese, basil and oregano. Bake uncovered 35-40 minutes.
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Post by chief_cook2 on Mar 25, 2003 10:27:41 GMT -6
CHICKEN WITH ROASTED GARLIC
1 large size (14x20") oven roasting bag 1 Tbsp all-purpose flour 8 garlic cloves, unpeeled 4 bone-in chicken breast halves, skinned 2 Tbsp lemon juice 2 Tbsp minced fresh thyme or 2 tsp dried thyme salt and pepper 2 Tbsp butter or margarine, cut up Toasted French bread slices
Preheat oven to 350*. Place oven bag in a 13x9x2-inch baking dish. Add flour to bag; twist end, and shake. Place garlic cloves in bag. Arrange chicken over garlic, and drizzle with lemon juice. Sprinkle chicken with thyme, salt and pepper, and dot with butter pieces. Close bag with nylon tie; cut 6 (1/2-inch) slits in top of bag. Bake at 350* for 40 to 50 minutes. Squeeze garlic pulp onto French bread slices, and serve with chicken. Yield: 4 servings.
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Post by marlaoh on Mar 27, 2003 7:58:49 GMT -6
Lemon Asparagus Chicken
Browned chicken breasts simmer in a creamy asparagus sauce, making a perfect saucy accompaniment for pasta or rice.
Prep/Cook Time: 20 min
1 tbsp. vegetable oil 4 boneless chicken breast halves 1 can Campbell's® Cream of Asparagus Soup 1/4 cup milk 1 tbsp. lemon juice 1/8 tsp. pepper
HEAT oil in skillet. Add chicken and cook until browned.
ADD soup, milk, lemon juice and pepper. Heat to a boil. Cover and cook over low heat 5 min. or until done. Garnish with lemon slices if desired.
Makes 4 servings
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Post by chief_cook2 on Mar 27, 2003 8:57:46 GMT -6
Champion Chicken Parmesan
INGREDIENTS
Tomato sauce: 1 ounce sun-dried tomatoes, packed without oil (about 1/4 cup) 1 cup boiling water 1 teaspoon olive oil 2 cups chopped red bell pepper 1 cup chopped onion 2 (14.5-ounce) cans diced tomatoes, undrained 1/4 cup chopped fresh parsley 2 tablespoons chopped fresh basil 1 tablespoon balsamic vinegar 1/4 teaspoon black pepper 2 garlic cloves, minced
Chicken: 1/4 cup all-purpose flour 1/4 cup grated Parmesan cheese 1/4 teaspoon black pepper 4 (4-ounce) skinned, boned chicken breast halves 1 large egg white, lightly beaten 1 tablespoon olive oil Cooking spray 1 cup (4 ounces) shredded part-skim mozzarella cheese 3 cups hot cooked linguine (about 6 ounces uncooked pasta)
INSTRUCTIONS To prepare tomato sauce, combine sun-dried tomatoes and water in a bowl; cover and let stand 30 minutes or until soft. Drain and finely chop tomatoes. Heat 1 teaspoon olive oil in a large saucepan over medium-high heat. Add sun-dried tomatoes, bell pepper, and onion; saute 7 minutes. Stir in canned tomatoes; bring to a boil. Cover, reduce heat, and simmer for 10 minutes. Remove from heat; stir in parsley, basil, vinegar, 1/4 teaspoon black pepper, and garlic. Preheat oven to 350 degreesF. To prepare chicken, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, Parmesan, and 1/4 teaspoon black pepper in a shallow dish. Place each breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Dip each breast half in egg white; dredge in flour mixture. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes on each side or until golden. Arrange in a 13 x 9-inch baking dish coated with cooking spray. Pour the tomato sauce over the chicken. Sprinkle with mozzarella. Bake at 350 degreesF for 15 minutes. Serve over linguine.
YIELD: 4 servings (serving size: 1 chicken breast half, 1 cup sauce, 1/4 cup cheese, and 3/4 cup pasta)
NUTRITIONAL INFO calories: 559 carbohydrates: 58.1 g cholesterol: 93 fat: 15.9 g sodium: 792 mg protein: 46.3 g calcium: 359 mg iron: 6.1 mg fiber: 6.4 g
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Post by chief_cook2 on Mar 28, 2003 10:11:23 GMT -6
Chicken Cacciatore Macaroni
1 7.25 ounce package Kraft macaroni and cheese dinner 1/4 cup butter or margarine 1/4 cup milk 1 cup chopped cooked chicken 1 cup chopped canned seasoned tomatoes 1/3 cup chopped green pepper
Prepare macaroni as directed on package using butter and milk. Stir in remaining ingredients.
Serves 4.
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Post by chief_cook2 on Mar 28, 2003 10:14:52 GMT -6
SENATOR JOHN BREAUX'S CAJUN DEEP FRIED TURKEY
Source: The Honorable John Breaux United States Senator, Louisiana
4 oz. liquid garlic 4 oz. liquid onion 4 oz. liquid celery 1 T. red pepper 2 T. salt 2 T. Tabasco 1 oz, liquid crab boil or 1 T. Old Bay Seasoning 1 poultry or meat injector 1 defrosted 10- to 12-lb. turkey 5 gal. peanut oil
Saute first seven ingredients until salt and pepper are dissolved. Fill the injector and inject turkey at breast, wings, drumsticks, thighs and back. Allow to marinate 24 hours in refrigerator or ice chest.
Use a 10-gallon pot for frying. Bring peanut oil to 350 degrees temperature and fry turkey for 38 to 42 minutes. Turkey should float to surface after 35 minutes and you should cook an additional 5 to 7 minutes.
You may want to tie turkey legs with 1/2-inch cotton ropes to be able to remove from frying pot when done.
The cooking of fried turkey should be done outdoors. Extreme caution should be taken when placing cold turkey in hot oil.
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Post by April B. on Mar 28, 2003 10:36:14 GMT -6
Chicken stuffed w/ Crawfish and Spinach covered with sauce Stuffed Breasts 8 de-boned chicken breasts (seasoned with salt and cayenne) 1/2 pound crawfish tail meat, veins removed 1 pkg. (10-oz.) chopped spinach (thaw & squeeze dry & chopped in food processor) 6 ounces ricotta cheese (3/4 cup) 2 garlic cloves, minced 1/4 cup freshly grated Parmesan cheese 1 teaspoon dried oregano Salt to taste Andouille & Fresh Mushroom Cream Sauce 2 tablespoons butter 2 tablespoons all-purpose flour 1 cup heavy cream 1/2 cup chicken stock (preferably homemade) 4 ounces andouille sausage, finely chopped and browned (tasso may be substituted for all or part of the andouille) 6 ounces fresh mushrooms, coarsely chopped 4 scallions, minced (more for garnish, if desired) Freshly ground pepper to taste Preheat oven to 350 degrees . Cut a slit into each chicken breast, forming a pocket for the stuffing. Do not cut all the way through or stuffing will fall out.. set aside. In a mixing bowl, combine crawfish meat, spinach, ricotta, garlic, Parmesan cheese, oregano and salt. Stuff chicken breasts with spinach mixture. Arrange chicken in a baking dish and bake 45 to 55 minutes, or until juices run clear when meat is tested with a fork... discard juices. While chicken bakes, prepare Cream Sauce. Melt butter in a heavy saucepan.... add flour and blend. Add heavy cream, chicken stock, cooked andouille and mushrooms. Simmer until sauce thickens, stirring occasionally. Add scallions and season well with pepper.... simmer for about 10 min. Pour sauce over stuffed chicken breasts and serve.
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Post by chief_cook2 on Mar 28, 2003 21:12:19 GMT -6
Chicken Lickin'
6-8 chicken legs 3 tablespoons butter or margarine 1 large onion, chopped 1 clove garlic, minced 1 1/2 teaspoons salt 2 teaspoons paprika 1/2 teaspoon ground ginger 1/2 teaspoon chili powder 1 can (16 oz.) whole tomatoes 1 can (4 oz.) sliced mushrooms, drained 1/2 cup heavy cream (optional)
Rinse chicken legs and pat dry. In a skillet, melt butter and brown chicken quickly on both sides. Place chicken in crockpot. Stir together remaining ingredients except cream and pur over chicken. Cover and cook on low for 8 - 10 hours (or high 4 - 5 hours). Just before serving, stir in heavy cream. Serve over hot spaghetti.
Makes 6 - 8 servings (about 2 1/2 quarts)
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Post by Bunnie on Mar 29, 2003 14:01:46 GMT -6
from Nancy 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... blseguin@sympatico.ca ......................................................................................... 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. Corn Bread: 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 Hi! I know this is a long time in answering but I just came across your message re: Dinah Shore's other cookbooks. I have a very excellent one, "The Dinah Shore Cookbook" published in 1983. I'd be happy to look up any recipe that you are interested in. - Bunnie
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Post by chief_cook2 on Mar 30, 2003 20:10:58 GMT -6
Country Captain Chicken ------------------------------ 4 T Butter 1 each Small onion, finely chopped 1/2 each Sweet pepper, finely chopped 2 each Garlic cloves finely chopped 2 T Vegetable oil 1/2 cup All purpose flour 1 1/2 t Salt 1 t Pepper 3 lb Chicken serving size pieces 1 cup Plum tomatoes 2 cup Chicken stock 2 T Curry powder 1/4 cup Dried shredded coconut 1/4 cup Sultana raisins 1 x Salt and pepper to taste 1 each Slived almonds to garnish 1 each Chopped parsley to garnish --------------------- Melt butter in skillet large enough to hold chicken in one layer. Add onion, carrot green pepper, garlic and cook until tender, about 5 minutes. Transfer to saucepan. Add oil to skillet. Combine flour, salt and pepper in bowl. Roll chicken in flour mixture, cook in hot oil until nicely browned. Drain off any excess oil. Add tomatoes, their liquid, stock and curry powder to sauce with cooked vegetables. Bring to boil over medium heat. Pour over chicken and simmer for 15 minutes. Stir in coconut and raisins; simmer for 5 minutes longer. Test chicken for doneness, check seasoning. Arrange chicken in serving bowl. Garnish with almonds and parsley. Serve with boiled rice.
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Post by chief_cook2 on Mar 31, 2003 11:34:41 GMT -6
CHICKEN WITH BALSAMIC HERB MUSTARD CREAM SAUCE
4 half chicken breasts, patted dry 2 Tbsps. dry white wine black pepper to taste 1 Tbsps. balsamic vinegar 1 cup heavy cream 1 Tbsps. herb dijon mustard
Heat a small amount of oil in a sauté pan. Brown the chicken breasts on both sides over high heat. Reduce heat to medium, add the wine, black pepper and (optional) any fresh herbs you like. Cover and cook about 15 minutes or until done. Remove the chicken from the pan. Pour off excess fat, add balsamic vinegar and reduce, scraping the pan, until a thick glaze remains. Add heavy cream and reduce over high heat, until the cream is half its original volume. Off the heat, stir in the mustard. Pour over chicken and serve. Yield: 4 servings.
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Post by marlaoh on Apr 1, 2003 7:43:02 GMT -6
LEMON ASPARAGUS CHICKEN Browned chicken breasts simmer in a creamy asparagus sauce, making a perfect saucy accompaniment for pasta or rice.
1 tbsp. vegetable oil 4 boneless chicken breast halves 1 can Campbell's® Cream of Asparagus Soup ¼ cup milk 1 tbsp. lemon juice 1/8 tsp. pepper
Heat oil in skillet. Add chicken and cook until browned. Add soup, milk, lemon juice and pepper. Heat to a boil. Cover and cook over low heat 5 min. or until done. Garnish with lemon slices if desired.
Makes 4 servings
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Post by chief_cook2 on Apr 1, 2003 9:36:05 GMT -6
Chicken Dinner in Foil
2 1/2 to 3 lb frying chicken, quartered salt and pepper 1 package gravy mix or 1 envelope onion or chicken soup mix 1 1/2 cups frozen mixed vegetables 1 to 1 1/2 cups frozen french fries
Sprinkle chicken on all sides with salt and pepper. On each of four large heavy duty foil squares (18 x 12 inches), place 1/4 chicken.
Sprinkle each with about 2 tsp dry chicken gravy mix; place about 1/2 cup frozen vegetables and 7 or 8 potato pieces with chicken.
Wrap each foil dinner, folding edges over twice and sealing; place on cookie sheet.
Bake at 400° or grill over hot coals for about 1 hour until thickest part of chicken is tender.
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Post by chief_cook2 on Apr 1, 2003 9:44:39 GMT -6
Honey Butt Chicken
1 Chicken 1 Orange ¼ Cup Butter ¼ Cup Honey
Take 1 chicken and cut into parts (wing, drum stick, thigh, etc) Peel the orange and cut it into small pieces. Melt honey and butter together. Place chicken in frying pan and then put in the orange over the top and then pour the honey and butter mix over the top of the chicken. Put a lid over the pan and cook, slow the better it is but cook till done .
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Post by marlaoh on Apr 2, 2003 8:25:39 GMT -6
Hot and Spicy Wings
Whew! These wings are really hot but the cool sour cream-basil dipping sauce helps tame the flame. Source: Better Homes and Gardens
12 chicken wings (about 2 pounds) Cooking oil for deep-fat frying 3 tablespoons margarine or butter 1 2-ounce bottle hot pepper sauce (1/4 cup) 1/2 cup dairy sour cream 1/4 cup mayonnaise or salad dressing 2 tablespoons snipped fresh basil 2 tablespoons snipped parsley 1 tablespoon milk Fresh basil (optional) 1. Cut off and discard tips of chicken wings. Cut wing at joints to make 24 pieces. Rinse pieces and pat dry. Fry wing pieces, a few at a time, in deep hot oil (375 degrees F) for 8 to 10 minutes or until golden brown and no longer pink. Drain on paper towels. Keep pieces warm in a 300 degree F oven while frying remaining pieces. Transfer wings to serving dish. 2. In a saucepan melt margarine or butter. Stir in hot pepper sauce. Pour over wings, turning to coat. 3. For dipping sauce, in a small mixing bowl stir together sour cream, mayonnaise or salad dressing, basil, parsley, and milk. Serve wings with dipping sauce. Garnish with fresh basil, if desired. Makes 8 to 12 appetizer servings. Make-Ahead Tip: Prepare dipping sauce; cover and chill up to 24 hours.
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Post by chief_cook2 on Apr 5, 2003 21:50:54 GMT -6
Chicken Cacciatore
l l/2 lbs. boneless skinless chicken breasts, cut into l/2 inch strips l med. onion, sliced into rings l med. green pepper, julienned 2 tablespoons veg. oil 3 cups spag. sauce 2 cans (l4 l/2 oz.) stewed tomatoes 2 l/2 tsp. garlic powder l/2 tsp. oregano l/2 tsp. salt l/2 tsp. pepper Hot cooked rice or angel hair pasta
In a skillet, cook onion and green pepper in oil until chicken is lightly browned and vegtables are tender. Add spaghetti sauce, stewed tomatoes and seasonings; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through. Serve over pasta.
Yield 6 - 8 servings
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Post by marlaoh on Apr 7, 2003 5:57:54 GMT -6
Chicken Breasts Stuffed with Sun Dried Tomatoes, Artichokes and Feta with Balsamic Cream Sauce
1 recipe Seasoned Italian Bread Crumbs about a ¾ - cup
1/2-cup fat free egg substitute or 3 egg whites mixed with 2 tablespoons water
3 ounces low fat feta cheese, crumbled (3 - 4 grams fat per 1-oz.)
1-6 ounce jar of marinated artichoke hearts, rinsed in warm water to remove oil, drained and chopped
1/3 cup reconstituted and chopped sun dried tomatoes
1/8 teaspoon dried oregano
1/8 teaspoon salt
fresh ground pepper
4 4-oz. boneless skinless chicken breasts trimmed of any visible fat
cooking spray
Method: Prepare breadcrumbs according to recipe and set aside in shallow bowl or plate.
Pour egg substitute or egg whites and water into a shallow bowl, beat lightly and set aside.
Mix feta, together with artichokes, tomatoes, oregano, salt and pepper in a small bowl, set aside.
Preheat oven to 350º F. Spray a non-stick or stick-resistant baking dish or baking sheet with cooking spray and set aside
Cover each chicken breast, top and bottom with a sheet of wax paper or plastic wrap. Using a meat mallet pound/shape each breast out as evenly as possible into a 1/4 -inch thick square/ rectangle.
Top one side of each breast with 3 tablespoons artichoke mixture and other half of breast over top of artichoke mixture and fasten edges together with toothpicks.
Dip chicken breasts in egg, cover both sides in bread crumbs and place in prepared baking dish. Lightly spray top of breasts with cooking spray and bake for 25 to 30 minutes until chicken is fork tender and breading has browned. Try not to overcook.
Remove chicken from oven, place each breast on a plate and top with 2/3 cup sauce and serve. If desired sauce can be served separately on the side or in a small dish with pasta.
Yield: 4 servings at approximately 282 calories; 5.5 grams total fat; 3.2 grams saturated fat; 74 milligrams cholesterol; 24 grams carbohydrate; 2.9 dietary fiber; 35.2 grams protein; 900 milligrams sodium.
Seasoned Bread Crumbs
2 cups fat free garlic or herb croutons 2 teaspoons Molly McButter, Butter Buds, etc. 1/4 to 1/2 teaspoon salt 1/4 teaspoon fresh ground pepper 1 clove fresh peeled garlic plus 1/2 teaspoon garlic powder 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1/4 teaspoon dried thyme Combine croutons in food processor with remaining ingredients and process until fine.
Yield: 3/4 cup seasoned bread crumbs at approximately 229 calories; 6 grams total fat; 3 grams saturated fat; 14 milligrams cholesterol; 38 grams carbohydrate; 2 grams dietary fiber; 11 grams protein; 1273 milligrams sodium.
Balsamic Cream Sauce
1/2 cup dry white wine 2 tablespoons Balsamic Vinegar 1 tablespoon sugar 1/2 cup fat free sour cream 1/2 teaspoon extra virgin olive oil fresh basil for garnish - optional Add wine, sugar, salt and vinegar to small pan and bring to low boil. Cook 1 minute stirring constantly. Remove from heat and whisk/stir in sour cream and olive oil
To serve spoon 2 to 3 tablespoons sauce over each chicken breast. .
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Post by marlaoh on Apr 7, 2003 6:01:48 GMT -6
Crispy Chicken Nuggets with Honey-Mustard Dip
1/2 cup reduced-calorie or regular mayonnaise or salad dressing 4 teaspoons Dijon-style mustard 1 tablespoon honey 1 pound skinless, boneless chicken thighs or breasts 1/4 cup all-purpose flour 1 teaspoon dried parsley flakes 1/2 teaspoon poultry seasoning 1 slightly beaten egg 2 tablespoons milk 30 whole wheat or regular rich round crackers, finely crushed (1-1/4 cups) 1/8 teaspoon salt Dash pepper
1. Stir together mayonnaise or salad dressing, mustard, and honey in a small bowl. Set aside to serve the dip warm or cold. 2. Cut chicken into 1-1/2-inch pieces. Combine flour, parsley, poultry seasoning, salt and pepper in a plastic bag. Add chicken pieces, a few at a time, to the flour mixture. Close the bag; shake to coat chicken pieces. Set chicken aside. 3. Combine beaten egg and milk in a bowl. Place crushed crackers in another bowl. Dip flour-coated chicken pieces, one-fourth at a time, into the egg-and-milk mixture. Roll the pieces in crackers. Place in a single layer on a large ungreased baking sheet. Bake in a 425 degree F oven for 10 to 12 minutes until chicken is no longer pink. 4. To serve the dip warm, cover with waxed paper and cook in a microwave oven on 100 percent power (high) for 30 seconds or until heated through. (Or, place dip in a saucepan, heat and stir over low heat, and spoon into a serving bowl.) Makes 8 servings. Make-Ahead Tip: Prepare the coating mixtures; cover and set aside. Cut up chicken; cover and chill up to 12 hours. Assemble and bake before serving. Chipotle Catsup: Combine 6 medium cored and quartered tomatoes, 1/4 cup chopped onion and 1 dried chipotle chili pepper, crumbled, in saucepan. Bring to boiling; stir often. Reduce heat, cover, and simmer 15 minutes. Press through food mill or sieve; discard the seeds and skins. Return mixture to saucepan; stir in 1/4 cup sugar, 1/4 cup vinegar, 1/2 teaspoon dried marjoram, crushed, and 1/2 teaspoon salt. Simmer, uncovered, about 15 minutes, stirring often. Makes about 1 cup. Nutrition facts per tablespoon: 25 cal., 0 g. total fat, 0 mg cholesterol, 72 mg sodium, 6 g carb. Blue Cheese Sauce: Stir together 1/2 cup plain yogurt or dairy sour cream and one 3-ounce package cream cheese, softened, in a small mixing bowl. Beat with an electric mixer on medium speed for 2 to 3 minutes or until fluffy. Stir in 1/3 cup crumbled blue cheese. Cover and chill in the refrigerator until serving time. To serve, if necessary, stir in 1 to 2 tablespoons milk to thin sauce to dipping consistency. Makes about 1 cup.
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Post by marlaoh on Apr 9, 2003 6:13:26 GMT -6
Super Easy Chicken Fingers
Ingredients 1 pound skinless, boneless chicken breast halves - cut into bite size pieces 4 tablespoons butter, melted 1 1/4 cups Italian seasoned bread crumbs Directions 1 Preheat oven to 325 degrees F (165 degrees C). 2 Roll chicken pieces in the melted butter or margarine, then roll in the breadcrumbs 3 Bake the chicken fingers in the preheated oven for about 10 minutes. Turn them over and cook for another 10 minutes or until they are brown and pierce easily with a fork. Ready to serve! Makes 4 servings
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Post by marlaoh on Apr 11, 2003 6:14:53 GMT -6
Chicken Satay www.allrecipes.com" Why go out for Thai food when you can make it at home? These delicious Thai-style chicken satay are made of chicken marinated in a peanutty sauce, and then grilled. " Ingredients 2 tablespoons creamy peanut butter 1/2 cup soy sauce 1/2 cup lemon or lime juice 1 tablespoon brown sugar 2 tablespoons curry powder 2 cloves garlic, chopped 1 teaspoon hot pepper sauce 6 skinless, boneless chicken breast halves - cubed Directions 1 In a mixing bowl, combine peanut butter, soy sauce, lime juice, brown sugar, curry powder, garlic and hot pepper sauce. Place the chicken breasts in the marinade and refrigerate. Let the chicken marinate at least 2 hours, overnight is best. 2 Preheat a grill to high heat. 3 Weave the chicken onto skewers, then grill for 5 minutes per side. Makes 12 servings
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Post by chief_cook2 on Apr 15, 2003 13:15:55 GMT -6
Pan fried turkey cutlets Ingredients 1 cup buttermilk 1 teaspoon Worcestershire sauce 1 teaspoon dry mustard 1 teaspoon oregano 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 pound turkey cutlets -- lightly pounded 2 egg whites -- lightly beaten 1-1/4 cups dry breadcrumbs 1 tablespoon vegetable oil -- divided Directions Whisk buttermilk, Worcestershire sauce, mustard, oregano, salt, and pepper together. Place the cutlets in a shallow dish and pour this mixture over them. Turn to coat thoroughly, refrigerate, and let marinate for 30 minutes or up to 24 hours. Put the egg whites in a shallow dish, and the breadcrumbs in another. Heat half the oil in a large, nonstick skillet over a moderate burner. Using tongs, take a cutlet out of the marinade, dip it in the egg whites, and then coat it with the breadcrumbs. Gently shake off the excess breading. Cook 2 minutes on one side, then, using a flat spatula, turn and cook until done, about 2 to 4 minutes more. Repeat with all of the cutlets, adding more oil in a thin layer as necessary. If loose breadcrumbs in the skillet start to burn, wipe them out with a paper towel.
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Post by chief_cook2 on Apr 15, 2003 13:37:15 GMT -6
Chicken Breasts in Mushroom Wine Sauce
6 boneless skinless chicken breasts
1 package Lipton Onion Soup Mix
1 can cream of mushroom soup
1 cup red cooking wine
1 small can or jar mushroom pieces (or fresh sliced mushrooms)
Preheat oven to 350 degrees. Arrange chicken in baking pan sprayed with nonstick cooking spray. Mix next 4 ingredients and pour over chicken. Cover tightly with foil and bake for 1 to 1-1/2 hours until chicken is done (depending on the size of the breasts). Serve with rice. Makes 6 servings.
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Post by MarieAlice on Apr 16, 2003 8:50:58 GMT -6
CHICKEN UNDER A BRICK
1 2 ½ lb frying chicken 3 TBS oil 3 cloves garlic, chopped 1 tsp dried thyme OPT: red pepper flakes
3 TBS peanut oil
Split chicken down back, remove back bone. Flip over and remove rib cage with a small sharp knife. Flatten with the heel of your hand. Mix together olive oil, garlic, thyme, and opt. pepper flakes. Rub into chicken. Heat peanut oil in a 10-12 inch skillet over med-high heat. Put chicken in skin side down. Rub any left over herb mixture on exposed side. Cover with foil, tucking foil down around chicken. Weight down with another smaller heavy skillet that has additional weight in it, such as rocks or bricks. Press firmly. Cook 15 minutes, check to make sure it is not browning too fast. Lower heat to medium, cook 10 minutes more. Turn over and repeat weighing process, cook for a final 10 minutes.
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Post by chief_cook2 on Apr 17, 2003 13:26:52 GMT -6
Stuffed Chicken
*Use deboned chicken breasts, or 16 thighs and legs, or a mixture. Remove skin from pieces of chicken.
1 (2.5oz) pkg chipped beef or dried beef 8-12 slices of bacon 1 (10oz) can cream of mushroom soup 1 cup (8oz) sour cream
Line 9x13 inch baking dish with beef. Partially fry bacon to eliminate part of grease, if desired--do not fry crisp. Place 1/2 or 1 strip bacon over top of each piece of chicken. Mix the sour cream and soup thoroughly and spoon over chicken. Bake at 275*F for 3 hours, uncovered.
Yield: 12 servings
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Post by marlaoh on Apr 18, 2003 7:33:15 GMT -6
Smothered Chicken
Servings: 4
1/3 c flour 1/4 t paprika salt and pepper to taste 2 1/2 to 3 lb broiler-fryer chicken 1/4 c vegetable oil 1 1/2 c water 1 small onion, sliced
Combine flour, salt, pepper and paprika. Coat chicken with flour mixture. Heat oil in large heavy skillet. Brown chicken on all sides, remove from skillet. Brown remaining flour mixture in oil until golden brown, stirring constantly. Slowly stir in water. Return chicken to skillet, add onion. Cover and cook over low heat until done, about 25 to 30 min.
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Post by chief_cook2 on Apr 18, 2003 18:01:36 GMT -6
Chicken Satay Skewers Prep: 15 min, Marinate: 4:00, Cook: 5 min.
For 4 Servings:
1 Tbs. corn oil 3 Tbs. lime juice 3 cloves garlic 1 red chili, minced 1 Tbs. honey 1 tsp. coriander seeds, ground 1-1/2 lbs. boneless, skinless chicken breasts, cubed into 1 inch pieces 4 skewers In a blender, combine first 6 ingredients for the satay sauce. Place chicken cubes in a bowl, cover with the sauce, and marinate in the refrigerator for 4 hours. Prepare an outside grill with an oiled rack set 4 inches above the heat source. On a gas grill, set the heat to high. If using wooden kabob skewers, soak 6 of them in warm water for 15 minutes. Then thread the chicken cubes on the skewers. Grill the satays for about 4-5 minutes total, until the chicken is cooked through. Note: Ideally diabetics should meet with a professional dietitian to plan an individualized diet plan. There is no single diet that meets all the needs of everyone with diabetes.
This recipe serves 6 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 6 only.
Per serving: calories 229, fat 6.4g, 26% calories from fat, cholesterol 96mg, protein 35.6g, carbohydrates 5.7g, fiber 0.4g, sugar 3.8g, sodium 86mg, diet points 5.5.
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Post by chief_cook2 on Apr 18, 2003 18:30:48 GMT -6
HONEY MUSTARD CHICKEN
1/2 Cup Miracle Whip Free Nonfat Dressing 2 tbsp Dijon mustard 1 tbsp honey 4 boneless skinless chicken breast halves, (1 1/4 lbs)
Heat broiler.
Mix dressing, mustard and honey.
Place chicken on rack of broiler pan. Broil 5 to 7 inches from heat 8 to 10 minutes on each side or until tender, turning and brushing w/ salad dressing mixture during last 3 minutes of cooking time.
Serves: 4
Preparation time: 5 minutes.
Cooking time : 20 minutes. 220 calories per serving. 4 grams fat per serving.
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