Fresh Chicken/Turkey/Poultry recipes

[chief_cook2]

French Onion Chicken

1 can cream of mushroom soup
1 soup can milk
3/4 cup regular rice, uncooked
1 can sliced mushrooms, undrained (4 oz)
1 packet dry onion soup mix
4 chicken breast halves

Blend soup and milk; reserve 1/2 cup of the mixture. Stir together remaining
soup mixture, rice, mushrooms and half the onion soup mix. Pour into an 11 x
7" baking dish. Arrange chicken breasts on the rice mixture. Pour 1/2 cup
reserved soup mixture over chicken and sprinkle with remaining onion soup mix.
Cover and bake 1 hour at 350. Uncover and bake another 15 minutes.

[chief_cook2]

Chicken Marsala

4 Tbsp. butter
4 skinless, boneless chicken breast halves, pounded to 1/4-inch
thickness
4 shallots, finely chopped (or about a 1/4 cup finely chopped onion)
1/2 pound mushrooms, sliced
1/4 cup dry Marsala
1/2 cup heavy cream
1 teaspoon lemon juice
Salt and freshly gound pepper

In a large frying pan, melt 2 Tbsp of the butter over medium heat.
Add chicken and saute, turning once, until lightly browned, about 2
minutes on each side. Remove and set aside. Melt remaining butter in
pan. Ad shallots and mushrooms. Cook until mushrooms are lightly
browned, 3 to 5 minutes. Add Marsala and bring to a boil, scraping
up any browned bits from bottom of pan. Add cream and lemon juice
and return to a boil. Season with salt and pepper to taste. Return
chicken to pan and cook, turning in sauce, for about 3 minutes to
reheat and finish cooking.

[chief_cook2]

serves 6

1/2 cup butter or margarine
1/2 cup all-purpose flour
2 cup chicken broth
1-1/2 cup milk
2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon nutmeg
8 oz egg noodles, cooked & drained
3 cup chicken; cooked & diced
2/3 cup parmesan cheese; grated
2 teaspoon paprika

Preheat oven to 350°F.<br>Melt butter in large saucepan over medium low heat.
Whisk in flour and cook, stirring constantly stir 3 minutes.
Gradually whisk in broth and milk.
Reduce heat, simmering until thick, about 10
minutes.
Blend in lemon juice and seasonings.
Combine cooked noodles and half the sauce, tossing gently to blend.
Place in the bottom of a buttered 2-quart casserole.
Top with chicken and remaining sauce.
Combine parmesan cheese and paprika, sprinkle over casserole.
Bake until bubbling and golden brown, about 30 minutes.

[marlaoh]

Hot Honey Chicken


" This is a honey glaze with a kick. Great for BBQing and getting great color on chicken. Serve the extra sauce for dipping. "


Ingredients
1/2 cup honey
1/4 cup hot pepper sauce
1 teaspoon ground black pepper
4 bone-in chicken breast halves, with skin


Directions
1 Preheat an outdoor grill for high heat and lightly oil the grate.

2 In a small bowl, combine the honey, hot pepper sauce and ground black pepper and mix well. Cover each chicken breast with the sauce and put on the grill, basting occasionally.

3 Grill for 10 to 15 minutes per side, or until internal temperature reaches 180 degrees F (80 degrees C). Chicken will have a nice, brown color from the sauce.

Makes 4 servings

[marlaoh]

Sherried Chicken Strips
Prep: 10 min, Marinate: 15 min, Cook: 10 min.
1 lb. boneless skinless chicken breast halves, cut crosswise into 1/4 inch thick strips
1/4 cup dry sherry
2 Tbs. soy sauce
2 cloves garlic, minced
1 Tbs. olive oil
2 scallions, cut into 1 inch pieces
Combine chicken strips, sherry, soy sauce and garlic in a non-reactive bowl. Toss well and marinate 15 minutes. Heat oil in a heavy nonstick skillet over medium-high heat. Drain chicken strips, reserving marinade. Stir-fry 5-6 minutes, or until chicken is opaque throughout. Transfer to a platter and keep warm. Add marinade to skillet and bring mixture to a boil. Pour over chicken and top with scallions.

[chief_cook2]

* Chicken Recipes *

Walnut Chicken

1 lb. chicken breasts cut in strips
1 egg white
1 tbs. water
1 tsp. cornstarch
2 tbs. oil
1 tbs. soy sauce
3 scallions, cut up with tops
2 slices fresh ginger, minced
1 clove garlic, minced
1 tbs. bourbon
1 tsp. sugar
1/2 c. coarsely chopped walnuts

Mix eggs, water and cornstarch. Coat chicken, cook in hot
oil until white. Remove chicken. Cook scallions, ginger,
garlic in oil for 2 minutes. Add chicken, cook 1 minute.
Mix soy sauce, bourbon, sugar. Pour over chicken and
add walnuts. Serve.

[chief_cook2]

Southern Fried Chicken

3 1/2- to 4-lb. chicken, cut into 8 pieces
2 cups buttermilk
1 tsp. black pepper, divided
1/4 tsp. salt
1 1/4 cups all-purpose flour
1 1/2 tsp. seasoned salt, such as Lawry's
1 lb. lard (or solid vegetable shortening)
1/2 cup (1 stick) butter

Step 1
Rinse the chicken pieces and blot them with paper towels. In a large bowl
combine the buttermilk, 1/4 teaspoon of black pepper and the salt, and stir
to combine.

Step 2
Add the chicken pieces and turn to coat evenly. Cover and refrigerate for at
least 2 hours or overnight, turning the pieces occasionally.

Step 3
Combine the flour, seasoned salt and the remaining 3/4 teaspoon of black
pepper in a shallow baking dish and blend well. Line a baking sheet with
three layers of paper towels and place it near the stove.

Step 4
Put the lard and butter in a large cast-iron frying pan or pot big enough to
hold the chicken pieces in one layer without touching. Melt over medium-high
heat. The fat should be about 1/2-inch deep.

Step 5
Heat until it registers 365 degrees on a candy thermometer or until a small
cube of bread dropped in the oil browns in about 1 minute.

Step 6
Using tongs, remove the thighs from the marinade, draining well. Dredge them
in the flour mixture, turning to coat evenly. Shake off any excess flour.
Place them skin-side down in the center of the pan.

Step 7
Coat the remaining pieces in the same way and add them to the pan in a
single layer without touching. Work in batches if necessary.

Step 8
Don't move the chicken for about 5 minutes or until the coating is set and
looks firm. Check the underside by lifting with the tongs--it should be deep
golden. Cook the pieces between 8 and 20 minutes (depending on size),
turning them periodically until crispy brown and cooked through.

Step 9
To test, cut into the thickest part of a piece. The juices should run clear
and the meat should be opaque throughout. Place on the paper-lined baking
sheet to drain.

Step 10
Arrange the chicken pieces on a platter and serve hot, room temperature or
cold.

[carnation037]

from Marilynn (chief_cook)
« Thread started on: Sep 27th, 2004, 5:02pm » <br>
Walk Away Roast Chicken

2 tablespoons Olive oil
2 tablespoons Dijon mustard
1 teaspoon dried thyme
1 teaspoon dried rosemary
Kosher salt and freshly ground black pepper
1 lemon cut in half
1 whole roasting chicken *-- 3 to 3 1/2 pounds, rinsed inside and out
and patted dry
1 large red onion -- cut into thick rounds
4 medium red potatoes -- washed but not peeled, sliced in half
*1/2 cup chicken broth or water

Heat the oven to 375 degrees F. In a small bowl, combine 1 tablespoon of olive
oil, the mustard, thyme and rosemary, and season with a little salt and
pepper. Squeeze one half of the lemon into this mixture; squeeze the
other half into a small bowl. Reserve the juice as well as the squeezed
lemon halves. Rub the herb mixture over the chicken and inside the
cavity. Put the squeezed lemon halves in the cavity as well.

Put the onion and potatoes in the bottom of the roasting pan and toss
with the remaining olive oil and some salt and pepper. Make room for
the chicken in the pan and put it in breast side up. Cook until the
juices run clear when the thigh is pricked, about 1 1/4 hours; a meat
thermometer inserted into the thigh should register 165 to 170 degrees F.

Transfer the vegetables to a serving platter. Pour the juices from
inside the chicken's cavity into the roasting pan and transfer the
chicken to a cutting board to rest.

Degrease the juices in the roasting pan. Set aside over medium high
heat. Add the reserved lemon juice and the chicken broth or water.
Bring to a boil, stirring with a wooden spoon to scrape up the
flavorful browned bits stuck to the pan. Carve the chicken or cut it
into pieces and serve it with the potatoes, onions and some of the pan
juices poured over all.

Wine Suggestions: If you are in the mood for white wine, try a Mâcon
Villages, or a Saint-Véran, both from Burgundy. Reds that would go well
with this casual meal include Beaujolais (not Nouveau) or a Spanish
Rioja.

*Notes on Degreasing:

Degrease the pan juices or cooking liquid. Certainly a little fat adds
flavor to a sauce but too much obscures it. You usually pour off the
fat from the roast or saute, which is easy enough to do. Getting rid of
the fat that floats on the top of braising liquids can be a little
tricky. There are a few ways to do this. At a restaurant, we dip a
three ounce ladle into the braising liquid so that the bottom half of
the bowl is submerged but not the edges. We slowly move the ladle in
circles, starting with small circles in the middle of the pot and
gradually increasing the size. The movement pushes the fat toward the
edge making it easier to collect. To gather the fat, simply allow the
ladle bowl to just break the surface of the liquid so that what flows
into it is mainly clear fat. Throw that fat away and repeat the process
until you have removed much of the fat. You can also pour the liquid
into a gravy separator- a glass or plastic pitcher with a spout on the
bottom; pour the juices back into the pan, stopping the fat when the
fat on top begins to enter the spout. Both of these methods require a
little work and some patience. The easiest and most effective way to
remove the fat takes time but no effort; Chill the braising liquid
completely. The fast on top will solidify and come off easily with a
spoon.

Recipe Notes

If you want to double the recipe don't buy a larger bird; roast two
smaller ones in the same pan instead, and double the rest of the
ingredients. What is good about this dish is that it cooks the main side
dishes at one time. A crisp salad or sauted greens would brighten up
the plate.

[chief_cook2]

BUTTERMILK FRIED CHICKEN AND GRAVY

1 cup buttermilk, divided
1 pound boneless, skinless chicken breasts
1/4 cup yellow cornmeal
1/4 cup plus 2 tablespoons all-purpose flour
1 teaspoon coarsely ground pepper
1/2 teaspoon salt
1/4 cup corn oil
1 cup chicken broth
1 teaspoon hot pepper sauce, or to taste

Pour 1/2 cup buttermilk into a shallow dish just large enough to hold
the chicken. Dip the chicken in the buttermilk, turning to coat
completely.

In another shallow dish, combine the cornmeal, 1/4 cup flour, the
pepper and salt. Dredge the chicken in the cornmeal, patting the
mixture to coat the chicken all over.

In a large skillet, heat the oil. Pan fry the chicken over medium
heat, turning once, until it is cooked through and the coating is
dark golden brown. Transfer the chicken to a plate.

Stir the remaining 2 tablespoons of flour into the pan drippings and
cook, stirring constantly, until the flour paste takes on a golden
color, about 2 minutes. Whisk in the broth and remaining 1/2 cup
buttermilk. Cook, stirring up the browned bits on the bottom of the
pan, until the gravy is bubbly. Reduce the heat to medium-low and
continue to cook, stirring, for 2 minutes. Season with hot-pepper
sauce, salt and pepper.

Serve the chicken with the gravy ladled over it.

Makes 4 servings.

[marlaoh]

Chicken Alla Barese

1/2 cup golden raisins, soaked in water to just cover

1 rabbit or chicken, cut into 8 pieces

1/4 cup extra virgin oilve oil

2 T sugar

1 T flour

1/2 cup white wine vinegar

salt and freshly ground pepper to taste

1 T fresh thyme leaves

2 bay leaves

1 fresh rosemary sprig

1 cup meat stock

1/2 cup pine nuts, toasted

Method:
Heat the oil in a large skillet, add the rabbit or chicken pieces and brown over medium heat. Pour off excess fat from the pan. Sprinkle in the sugar, flour, vinegar, salt and pepper and simmer until the liquid is compeletely absorbed. Add the thyme, bay leaves and rosemary. Pour in the broth and add the drained raisins. Cover and simmer for 40 minutes. Remove to a serving platter, discarding the rosemary, sprinkle with the pine nuts and serve.

[chief_cook2]

Broccoli Cheese Chicken
Preparation - 15 minutes, cooking time - 20 minutes.

4 boneless skinless chicken breast
1 can Broccoli & Cheese soup
3/4 lb rice
1 tbsp butter
Cooking spray
1/2 cup milk

Begin cooking rice according to package directions.
Spray a 10-inch skillet with cooking spray and add butter to melt.
Cut chicken breasts into cubes; place in heated pan. Cook chicken until white on all sides Drain off butter and chicken on paper towels.
Spray more cooking spray onto drained skillet. Add chicken back to skillet on low heat.
Add soup and milk to skillet. Cover and simmer about 10 minutes or until heated through; stirring as needed.
Pour mixture over rice and serve.

[chief_cook2]

Brown Sugar-Baked Chicken & Oven Fries

1 1/2 lb baking potatoes, scrubbed and cut lengthwise in 1/2-in.-thick
sticks
1 Tbsp vegetable oil
3 Tbsp light-brown sugar
2 tsp each chili powder and freshly grated orange peel
1 tsp salt
8 chicken drumsticks (2 1/4 lb)
1/4 tsp pepper

1. Position racks to divide oven in thirds. Heat to 450F. Line 2 rimmed
baking sheets with foil (for easy cleanup). Set a wire rack on 1 sheet;
coat rack well with non-stick spray.

2. Put potatoes and oil in a large bowl; toss potatoes to coat. Place on
prepared rack, overlapping if necessary. Bake on top oven rack 10
minutes.

3. Meanwhile mix sugar, chili powder, orange peel and 1/2 tsp salt in a
large plastic ziptop bag. Add drumsticks, seal bag and shake until
chicken is coated. Put on other baking sheet.

4. Place chicken on lower oven rack and bake 25 to 30 minutes or until
potatoes are tinged golden brown and chicken juices run clear when
pierced with fork. Drizzle any juices in baking sheet over the chicken.
Sprinkle potatoes with remaining 1/2 tsp salt and the pepper. Yield: 4
servings.


Per serving: 470 cal, 36 g pro, 42 g car, 3 g fiber, 17 g fat (4 g
saturated fat), 109 mg chol, 718 mg sod

[chief_cook2]

Baked Yogurt Chicken

Serving Size : 4
2 1/2 pounds chicken pieces (or boneless breasts)
6 tablespoons butter or margarine
2 tablespoons flour
1 tablespoon paprika
2 cups plain yogurt
1/4 cup fresh mushrooms -- sliced
2 tablespoons fresh lemon juice
2 tablespoons fresh parsley -- chopped




Wash chicken and pat dry. Add salt and pepper. In large pan, melt 4
tablespoons of butter; fry the chicken until golden brown. Remove to
buttered shallow baking dish.
Sprinkle flour and paprika into pan juices and cook, stirring for 1
minute. Stir in yogurt and mix well. Spoon over the chicken. Saute
the mushrooms in the remaining butter and lemon juice for 1 minute
and spoon over the chicken and yogurt. Sprinkle with the parsley.
Bake, covered, in a preheated 325° oven for about 1 1/4 hours, or
until chicken is tender (less for boneless breasts).

[chief_cook2]

Austrian-Style Chicken

3 1/2 pounds chicken pieces
flour
2 tablespoons butter
2 tablespoons oil
1 cup chopped onion
4 to 6 ounces sliced mushrooms
1 cup green pepper strips
1/2 cup thinly sliced celery
1 cup thinly sliced carrots
2 cans (14.5 ounces each) diced tomatoes
1 teaspoon salt
1 teaspoon paprika
dash pepper
1/4 cup flour
3/4 cup sour cream




Coat chicken pieces with flour. Brown well in butter and oil in a
large skillet. Add onion, green pepper, celery, carrots, and
mushrooms. Cook for 2 minutes; add tomatoes, salt, paprika, and
pepper. Cover and simmer for 1 hour, until chicken is tender. Remove
chicken, reserving liquid; keep warm while making gravy. Skim excess
fat off liquid in skillet. Combine 1/4 cup flour with the sour
cream; whisk or beat until smooth. Stir into the liquid and cook
over low heat 3 to 5 minutes, until heated through and smooth.
Chicken recipe serves 6.

[chief_cook2]

Apple Country Chicken Thighs

1 teaspoon Curry powder
1 large Golden Delicious apple, cored, peeled, and chopped
1 large Yellow onion, finely chopped
1 tablespoon Lemon juice
4 ounces Mushrooms, sliced
1 teaspoon Chicken broth
2 cups Apple juice or cider
3 1/2 pounds Chicken thighs, skinned
1 tablespoon Flour




Place curry powder in a large skillet and stir over medium heat
until slightly darker in color (about 3 minutes). Add chopped apple,
onion, lemon juice, mushrooms, broth, and 1 1/2 C. of the apple
juice; bring to a boil.
Rinse chicken and pat dry; add to skillet. Reduce heat, cover, and
simmer for 30 to 40 minutes, or until meat near bone is no longer
pink; cut to test. Lift chicken from pan; arrange on a warm platter.
Keep warm.

In a 1 cup measure, blend flour with remaining 1/2 C. apple juice.
Gradually add to sauce in pan, stirring; increase heat to high and
cook, stirring until sauce is thickened. Pour over chicken.
Serves 4 to 6.

[marlaoh]

Chicken Paprika
2 medium onions -- cut lengthwise in half, then cut crosswise
into very thin slices
2 medium stalks celery -- sliced (1 cup)
4 cloves garlic -- finely chopped
2 tablespoons paprika
1/4 teaspoon pepper
1 1/2 cups cut-up cooked chicken or turkey
1/2 cup chicken broth
1 cup reduced-fat sour cream
Hot cooked wide egg noodles -- if desired
Chopped fresh parsley -- if desired

Spray 10-inch nonstick skillet with cooking spray; heat over medium
heat. Cook onions, celery and garlic in skillet about 5 minutes,
stirring frequently, until onions are tender. Stir in paprika and
pepper. Cook 1 minute, stirring constantly.

Stir in chicken and broth. Heat to boiling; reduce heat to medium. Stir
sour cream into liquid in skillet. Heat over medium heat just until
heated through. Serve over noodles. Sprinkle with parsley. Serves 4

[marlaoh]

Spicy Chicken Breasts

This is a terrific rub for chicken just before it 's plopped onto the grill. It adds amazing flavors, seals in juices, and gives the finished chicken a lot of color. Stores nicely.
Serves 4 servings
Prep time: 0 minutes
Cook time: 0 minutes
Total time: 0 minutes
Calories: 175.43
Calories from Fat: N/A
Total Fat: 2.43 g
Saturated Fat: N/A
Cholesterol: N/A
Sodium: N/A
Total Carbohydrate: 9.21 g
Dietary Fiber: N/A
Sugars: N/A
Protein: 29.18 g
Vitamin A: N/A
Vitamin C: N/A


Ingredients
2.5 tablespoons paprika
2 tablespoons garlic powder
1 tablespoon salt
1 tablespoon onion powder
1 tablespoon dried thyme
1 tablespoon ground cayenne pepper
1 tablespoon ground black pepper
4 skinless, boneless chicken breasts



Directions
1. Lightly oil grill and preheat to medium high.
2. In a medium bowl mix together the paprika, garlic powder, salt, onion powder, thyme, cayenne pepper and ground black pepper. Reserve 3 tablespoons of this seasoning mixture; store the remainder in an airtight container for later use (for seasoning fish, m
3. Rub the reserved 3 tablespoons of seasoning on the chicken breasts and grill over medium high heat for 6 to 8 minutes on each side.

[chief_cook2]

Crunchy Ranch Chicken Fettuccine
Start to Finish: 25 min (Prep: 10 min Cook: 15 min )Makes: 5
servings

---------------------------------------------------------------------
-----------
1 pound boneless skinless chicken breasts 1 package Chicken Helper® <br>fettuccine Alfredo 1/2 cup ranch dressing 1/2 cup sour cream 2.8-oz
can French-fried onions

Also need: 1 tablespoon butter or margarine, 2 1/2 cups hot water,
1/2 cup milk

---------------------------------------------------------------------
-----------

Preparation Guide
1. Cut chicken into 1-inch pieces. Melt butter in 10-inch skillet
over high heat. Cook chicken in butter about 3 minutes, stirring
occasionally, until outside turns white.
2. Stir in hot water, milk and Sauce Mix. Heat to boiling, stirring
occasionally. Stir in uncooked Pasta. Reduce heat; cover and simmer
9 to 11 min, stirring occasionally, until pasta is tender.
3. Stir in dressing and sour cream; sprinkle with onions. Remove
from heat. Let stand about 5 min or until sauce is as thick as you'd
like (sauce will thicken as it stands).

[marlaoh]

Cashew Crusted Chicken


" Chicken breasts dipped in an apricot/mustard sauce, then rolled in chopped cashew nuts for a wonderfully tangy, crunchy and easy baked chicken dish. This recipe will satisfy anyone! "

Ingredients
1 (12 ounce) jar apricot preserves
1/4 cup prepared Dijon-style mustard
1 teaspoon curry powder
4 skinless, boneless chicken breast halves
1 cup coarsely chopped cashews


Directions
1 Preheat oven to 375 degrees F (190 degrees C).

2 Combine the preserves, mustard and curry powder in a large skillet and heat over low heat, stirring constantly, until preserves are completely melted and smooth.

3 Place cashews in a shallow dish or bowl. Dip chicken breasts in skillet sauce, then roll in nuts to coat and place in a lightly greased 9x13 inch baking dish.

4 Bake at 375 degrees F (190 degrees C) for 20 to 30 minutes. Boil any remaining sauce and serve on the side with the baked chicken.

Makes 4 servings

[marlaoh]

Almond Lemon Chicken


Ingredients
5 tablespoons lemon juice
3 tablespoons Dijon-style prepared mustard
2 cloves garlic, chopped
1/4 teaspoon ground white pepper
6 1/2 tablespoons olive oil
6 skinless, boneless chicken breasts
1 cup sliced almonds
2 cups chicken broth
1 teaspoon cornstarch, dissolved in 1 tablespoon water
2 tablespoons orange marmalade
2 tablespoons butter, cut into pieces
2 tablespoons chopped fresh parsley
1/4 teaspoon crushed red pepper flakes
6 slices lemon, for garnish


Directions
1 Combine the lemon juice, mustard, garlic and white pepper. Beat in 5 tablespoons of the olive oil. Put the chicken in a shallow container and pour the lemon mixture over it. Cover and refrigerate for at least 1 hour.

2 In a large skillet, saute the almonds in 1/2 tablespoon of the olive oil until golden. Remove from skillet and reserve. Wipe out the skillet. Drain the chicken, reserving the lemon marinade. Add remaining 1 tablespoon olive oil to skillet, then add chicken breasts and brown over high heat until breast is brown on each side (6 to 10 minutes). Remove from skillet and reserve.

3 Strain the lemon marinade into the skillet. Bring to a boil and boil for 1 minute. Add chicken broth and cornstarch/water mixture. Cook over high heat, stirring occasionally, until the mixture reduces by half (about 5 minutes). Add marmalade and stir over medium heat until melted. Stir in the butter a bit at a time over high heat, stirring constantly. Stir in parsley and red pepper flakes. Return chicken to skillet and heat through. Add reserved almonds and garnish with lemon slices.

Makes 6 servings

[marlaoh]

Chicken with Mushrooms and Peppers
Prep: 15 min, Cook: 30 min.
4 boneless skinless chicken breast halves
1/4 cup seasoned breadcrumbs
1 Tbs. olive oil
2 cups mushrooms, sliced
1-1/4 cups chicken stock
1 red bell pepper, seeded and cut into julienne strips
2 tsp. lemon juice
1/4 tsp. Italian herb seasoning
1/8 tsp. crushed red pepper
1 clove garlic, minced
1 tsp. cornstarch
Place chicken between two sheets of plastic wrap and pound lightly with a mallet or other heavy flat object to flatten to 1/4 inch thickness. Dredge chicken in breadcrumbs. Heat oil in a heavy nonstick skillet over medium heat. Sauté chicken about 3 minutes per side until browned. Transfer chicken to a platter, set aside and keep warm. Add mushrooms, bell pepper, and 2 Tbs. chicken stock to skillet. Sauté 3 minutes. Add 1 cup chicken stock, next 3 ingredients and salt and pepper to taste. Bring to a boil. Reduce heat, cover pan and simmer about 10 minutes. Combine remaining chicken stock with cornstarch in a bowl or a jar with a tight-fitting lid. Mix vigorously and stir into vegetable mixture. Increase heat to medium high and bring to a boil. Simmer 1 minute, stirring constantly, until mixture thickens. Serve chicken with sauce.

[chief_cook2]

Sizzlin Hot! Hot!! Hot!!! Wings:

5 lbs of chicken wings cut at joints and tips cooked for broth for
another recipe.
1 stick of butter, melted
1 bottle of Frank's hot sauce
1/2 c vinegar
1 c. sliced jalapeno peppers with seeds and juice
1/4 c Habanero peppers with juice
Salt & Pepper to taste it you can!

Mix the last 6 ingred. in blender for 1 min. Then baste chicken
wings with mixture. Bake chicken in oven at 350 F. for 30 to 40
min.; turn over and baste the other side cook for another 15 min.
Then put the wings in a crock pot pour basting sauce over top and
cook on low for 1/2 hr. Now grease you lips so they don't get
burned. Look out tummy here it comes.

[carnation037]

from engaged
« Thread started on: Oct 10th, 2004, 12:45pm » <br>
Kraft's Easy Chicken Parmesan

1 Jar Tomato sauce
6 Tbsp Parmesan cheese
6 Chicken cutlets
1 1/2 Cup Shredded mozzerella cheese

Pour sauce into bottom of baking dish. Stir in 4 tbsp parmesan cheese. Add chicken and coat both sides with sauce.
Cover with foil and bake at 375 for 30 mins.

Remove and uncover. Top with mozzerella cheese and 2 tbsp parmesan cheese. Bake for 5 more minutes until chicken is cooked and cheese melts.

[carnation037]

from Marilynn (chief_cook)
« Thread started on: Oct 4th, 2004, 10:28am » <br>
@@@@@

Honey & Orange Glazed Chicken

2 Broiler-fryer chickens (3lb ea); cut up
1 ts Salt
1/4 ts Fresh ground black pepper
1 tb Canola oil
1 md Onion; sliced
2 cl Garlic; minced
1/2 c Orange juice
1/4 c Honey
2 tb Red wine vinegar
1 tb Dijon-style mustard
2 tb Grated fresh ginger
1 tb Chopped fresh thyme

Preheat oven to 350 degrees F. Season chicken with salt and pepper.
Heat oil in a large nonstick skillet over medium-high heat. Working
in batches, cook chicken until nicely browned on all sides, about 8
minutes. Transfer to a 9-by-13-inchbaking dish. Drain all but 1
tablespoon of chicken fat from skillet. Reduce heat to medium, add
onion and garlic and saute, stirring frequently, for 3 minutes. Stir
in orange juice, honey, vinegar, mustard, ginger and thyme.
Pour over chicken and bake uncovered, basting occasionally with
sauce, for 45 minutes or until juices run clear when chicken thigh is
pierced with a knife. ( if sauce evaporates, add more orange juice or
water) Transfer chicken and onions to platter. Pour pan juices into
saucepan and cook over medium-high heat until sauce reduces and
thickens slightly. Season with salt if desired and pour over chicken.
Yield: 8 Servings

[carnation037]

from engaged
« Thread started on: Oct 5th, 2004, 12:53pm » <br>
Sarah's Chicken Delight

2 Large chicken cutlets
2 Green onions chopped
2 Tomatoes chopped
1 Garlic clove chopped
1/8 Tsp Crushed pepper flakes
1/8 Tsp Garlic powder
1/8 Tsp Onion powder
1/8 Tsp Salt
1/8 Tsp Pepper
1/2 Cheddar cheese grated
1/2 Pizza sauce
1/2 Bread crumbs
Olive oil

Clean and cut chicken into small pieces, place into medium size bowl. Add all of the above ingredients, except cheese, sauce, crumbs and oil.
Heat frying pan and cook mixture. Once cooked, add the sauce and cheese.
Serve with pasta.

[carnation037]

from marlaoh
« Thread started on: Oct 13th, 2004, 10:07am » <br>
Peppery Chicken with Pears

4 skinless boneless chicken breast halves -- (about 1
pound)
3 teaspoons cracked black pepper
teaspoon dried rosemary leaves -- crumbled
1/4 teaspoon crushed red pepper
2 medium pears -- (1 pound) peeled and cored, cut
lengthwise in half, then cut crosswise into thin slices
1 medium onion -- cut into 8 wedges and separated
2 tablespoons honey
2 tablespoons white wine vinegar
Coarsely chopped pecans or walnuts -- toasted*, if
desired

Heat oven to 425F. Spray square pan, 9 x 9 x 2 inches, with cooking
spray. Remove fat from chicken.

Mix black pepper, rosemary and red pepper. Sprinkle on both sides of
chicken breast halves; press in gently. Place in pan. Bake uncovered
about 25 minutes or until juice of chicken is no longer pink when
centers of thickest pieces are cut.

While chicken is baking, spray 10-inch nonstick skillet with cooking
spray; heat over medium heat. Cook pears and onion in skillet about 3
minutes, stirring frequently, until pears are almost tender. Stir in
honey and vinegar; reduce heat to low. Cover and simmer 2 minutes
longer. Serve pear mixture with chicken. Sprinkle with pecans.

[carnation037]

from marlaoh
« Thread started on: Oct 13th, 2004, 10:08am » <br>
The chewy nuttiness of wild rice gives this chicken and pasta dish a distinctive taste and texture. Chicken broth, onion and red pepper round out the flavors.

Lowfat Wild Rice Spaghetti Chicken

2 whole boneless, skinless chicken breast, cubed
1 tablespoon olive oil
1 cup wild rice
3 green onions, chopped
0.25 cup red bell pepper, chopped
3 cups chicken broth
2 cups spaghetti, cooked and drained

1. Saute chicken pieces in olive oil and set aside. In the same pan saute wild rice, green onions and red pepper pieces (about 3 minutes). Add chicken broth, cover and simmer for 15 minutes.
2. Add the chicken and cooked spaghetti. Cook another 10 to 12 minutes covered (stir at least once to prevent spaghetti from sticking). When ready, chicken should be very tender and have a nice creamy sauce to dish onto the plate.
Serves 4 servings

Calories: 365.38
Calories from Fat: N/A
Total Fat: 6.55 g
Saturated Fat: N/A
Cholesterol: N/A
Sodium: N/A
Total Carbohydrate: 51.97 g
Dietary Fiber: N/A
Sugars: N/A
Protein: 24.64 g
Vitamin A: N/A
Vitamin C: N/A

[marlaoh]

Baked Chicken with Apples and Mushrooms


6 boneless, skinless chicken breast halves
1 tablespoon Kikkoman Soy Sauce
2/3 cup Kikkoman Sweet & Sour Sauce
2 tablespoons sugar
1 Jonathan or McIntosh apple, cored and diced
2 ounces fresh mushrooms, sliced
1/4 cup thinly sliced green onions and tops


Place chicken between sheets of waxed paper; pound evenly until about 1/8 inch thick. Brush 1 side of each breast with soy sauce. Beginning at narrow end, roll up breasts; secure with toothpicks. Place, seam side down, in single layer, in 11 x 7-inch non-metal baking pan.

Blend sweet & sour sauce and sugar in large bowl. Stir in apples, mushrooms and green onions, until coated with sauce; spoon evenly over chicken rolls.

Bake in 350°F. oven 25 minutes, or until chicken is no longer pink in center.

Serve immediately with sauce.

Makes 6 servings
`

[chief_cook2]

Chicken and Dumplins Southern Style






1 whole fryer chicken cut up minus wings
6-8 celery stalks chopped
6-8 carrots peeled and chooped
1 Large Onion chopped
4 garlic gloves minced
3 Bay Leaves
3T Parsley
2T Salt
1T Pepper
2-3T Cayenne Pepper
4 Cans Chicken Broth

Dumplins:
Follow Recipe on Bisquick box
Add to dry mix before adding milk:
2T Garlic powder
1T Cayenne Pepper
1T Salt
2T Parsley

Place chicken in large pot, add 4 cans of chicken broth and 2 cans water.
Add carrots, celery, onions, garlic, bay leaves, black pepper, salt, parsley
& cayenne pepper. Let cook for 2 hours over med low heat after bringing to a
boil. Cover.

After 2 hours chicken is ready to take out and set in a separate bowl and
placed in fridge to cool for 30-45 minutes.At this point turn burner off.
Must remove as much oil as possible from the top of the broth in pot to
avoid greasy base after about 15 minutes once cooking stops. (Note: will get
some broth so don't worry about it.)

While chicken is cooling make dumplins. When chicken is cool pull off skin
and fat and give to your dog or cat for a snack. . Start pulling chicken
apart and place in pot. You might think that it's alot of meat but in the
end it's really not. Turn heat back on to medium, add dumplins half a
teaspoon at a time and bring to a slow boil. After about 15 minutes turn
down heat to low and cover, let cook for 25 minutes.

Makes a lot so there is always more for leftovers or you can freeze it.

[carnation037]

from marlaoh
« Thread started on: Sep 24th, 2004, 08:24am » <br>" This is a baked version of the popular spicy appetizer.
Use more or less cayenne to taste. "

Buffalo Chicken Fingers

4 skinless, boneless chicken breasts
1/4 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1/2 teaspoon salt
3/4 cup bread crumbs
2 egg whites, beaten

1 Preheat oven to 400 degrees F (205 degrees C).
Coat a baking sheet with a nonstick spray.
2 Cut chicken into finger-sized pieces.
3 In a bag, mix together flour, 1/2 teaspoon garlic
powder, 1/2 teaspoon cayenne pepper, and 1/4
teaspoon salt. On a plate, mix the bread crumbs
with the rest of the garlic powder, cayenne pepper,
and salt.
4 Shake the chicken pieces with the seasoned
flour. Beat egg whites with 1 tablespoon water,
and place egg mixture in a shallow dish or bowl.
Dip seasoned chicken in egg mixture, then roll in
the seasoned bread crumb mixture. Place on
prepared baking sheet.
5 Bake for about 8 minutes. Use tongs to turn
pieces over. Bake 8 minutes longer, or until chicken
is tender.
Makes 8 servings.