Fresh Chicken/Turkey/Poultry recipes

[carnation037]

from Jay
« Thread started on: Oct 19th, 2004, 2:50pm » <br>
Chicken Korma

1/4 cup cashews
1/4 cup pistachios
1/4 cup almonds
2 - 3 dried hot chilies, seeded
1 Tbsp. fresh ginger, grated
1 cup cold water
1 tsp. ground cinnamon
3 whole cloves
1/4 tsp. cardamom seeds
2 garlic cloves
2 Tbsp. poppy seeds
1 Tbsp. ground coriander
1 Tbsp. ground cumin
1/2 cup light cream
1/4 cup butter
1 white onion, chopped
6 boneless chicken breasts, cut into 2-inch cubes
2 Tbsp. cilantro, chopped
1 Tbsp. lemon juice

Combine cashews, pistachios, almonds, hot chilies, ginger and cold water in a blender and blend until smooth. Add cinnamon, cloves, poppy seeds, coriander, cumin and light cream and blend again until sauce is smooth, set sauce mixture aside. Melt butter in a large saucepan and brown onions, add chicken cubes and brown. Stir in sauce from above and cook for 20 minutes over low-medium heat. Sprinkle with lemon juice and fresh cilantro a few minutes before serving and serve over cooked rice. We like either Basmati or Jasmine rice. Serve with condiments such as Mango Chutney and Hot Pepper Relish.

The Skinny: Use skinless chicken and substitute fat-free Half and Half for the cream.

[carnation037]

from marlaoh
« Thread started on: Oct 27th, 2004, 10:21am » <br>Prep: 10 min, Cook: 15 min

Mustard Chicken with Sun-Dried Tomatoes

1 ounce butter or margarine
4 boneless skinless chicken breast fillets
2-3/4 Tbs. olive oil
4 onions, chopped
1 clove garlic, crushed
1 Tbs. plus 1 tsp. Dijon or stoneground mustard
1 cup canned sun-dried tomatoes, drained and sliced
1/4 cup chicken stock or water

Heat butter or margarine in a heavy nonstick pan over medium-high heat. Cook chicken 2-3 minutes per side, or until lightly browned. Remove chicken from pan and set aside. Discard drippings. Heat oil in same pan. Cook remaining ingredients, except stock, 3-4 minutes, or until onions are soft, stirring constantly. Add stock and chicken to pan. Cook 6-8 minutes, or until chicken is tender.

[carnation037]

from Jay
« Thread started on: Oct 27th, 2004, 12:47pm » <br>
Creamy Mushroom-Garlic Chicken

1 tbsp vegetable oil
4 boneless chicken breast halves
1 can Cream of Mushroom with Roasted Garlic Soup
1/2 cup milk

Heat oil in skillet.
Add chicken and cook until browned.
Add soup and milk. Heat to a boil.
Cover and cook over low heat 5 min. or until done.

Makes 4 servings

[carnation037]

from marlaoh
« Thread started on: Nov 5th, 2004, 11:00am » <br>

Celine Dijon Chicken

1 c unsweetened apple juice
1 T Dijon mustard
1 T lemon juice
1 lrg shallot, minced
1/2 t dried thyme
1/4 t dried rosemary
1/8 t black pepper
2 t olive oil
4 boneless, skinless chicken breast halves
1/4 c low-fat sour cream
1 t honey
1 t cornstarch

Combine apple juice, Dijon mustard, lemon juice, shallot,
thyme, rosemary, and black pepper in a small bowl. Set aside.
Heat olive oil in a medium skillet over medium-high heat. Add
chicken breasts and cook for 2 to 3 minutes on each side,
until lightly browned. Add apple juice mixture. Reduce heat
to medium. Simmer, covered, for 5 to 7 minutes, until chicken
is no longer pink. Remove chicken from skillet and keep warm.
Gently boil remaining liquid for 3 minutes, until slightly
reduced in volume. Mix sour cream, honey, and cornstarch in a
small bowl. Add to skillet. Cook and stir until sauce is
bubbly and has thickened. Pour sauce over warm chicken and
serve immediately. Makes 4 servings.

Nutritional information: 203 calories, 4 g fat, 27 g protein,
12 g carbohydrates, 67 mg cholesterol, 188 mg sodium, trace fiber.

[carnation037]

from Jay
« Thread started on: Nov 7th, 2004, 11:27pm » <br>
Mediterranean Chicken

6 - 8 boneless chicken breasts
1/3 cup extra virgin olive oil
4 - 6 garlic cloves, minced
1/4 cup fresh parsley
1/2 cup ripe olives, pitted and sliced
1/3 cup dry red wine
2 - 14 oz. cans diced tomatoes
2 tsp. dried oregano
2/3 cup Feta or goat cheese

Heat oil in a large skillet and add garlic and chicken.
Simmer until chicken juices are no longer pink. Add
parsley, olives, red wine, diced tomatoes and oregano.
Simmer for 15 minutes over low heat. Sprinkle with
Feta or goat cheese and allow cheese to melt, Serve
with rice or pasta. We had this over the past weekend
and it was just great. It even passed the Jungle Boys
test (our 7 and 9 year olds liked it).

The Skinny: Feta and goat cheese are lower in fat than
most cheese and the little bit of oil is olive oil which is
better for you than other oils. You could cut out the
olives but they really do add flavor, color and texture to
this dish. We used wholewheat pasta which is supposed
to be good for you.

[carnation037]

from Jay
« Thread started on: Oct 15th, 2004, 10:31pm » <br>
Chicken With Artichokes

6 boneless chicken breasts
1/3 cup flour
Salt and pepper to taste
1/4 cup cooking oil
3 cloves garlic, minced
1 cup dry white wine
1 12-oz. jar marinated artichoke hearts
1 Tbsp. lime or lemon juice
1/3 cup Romano cheese, grated

Combine flour and salt and pepper. Dredge chicken through flour mixture. Heat oil in a skillet and brown chicken on both sides. Add garlic, wine, artichoke hearts and lime or lemon juice. Cover and simmer for 15 - 20 minutes until chicken is fully cooked. Sprinkle with grated cheese and serve. You can serve this dish with hot rice or pasta.

The Skinny: You can substitute apple cider for the white wine if you cannot tolerate any alcohol. You can also use olive oil, which is better for you than regular vegetable oil.

Jay

[carnation037]

from Jay
« Thread started on: Nov 7th, 2004, 11:56pm » <br>
Mahogany Chicken Wings

1 1/2 cups soy sauce
3/4 cup dry sherry
1 1/8 cups Hoisin Sauce
3/4 cup Chinese Plum Sauce
18 green onions, minced
3/4 cup cider vinegar
1/2 cup honey
6 to 7 pounds chicken wings

In a three quart sauce pan, combine all ingredients except wings.
Bring to a boil and simmer 5 minutes. Cool. Pour cooled sauce over
disjointed chicken wings, cover and refrigerate overnight. Drain
wings. Place on 2 large shallow roasting pans which have been oiled.
Roast at 375F uncovered for 1 to 1 1/2 hours, basting every 20
minutes with remaining sauce to brown evenly. Remove wings from pans
and let cool on large sheets of foil.

[carnation037]

from marlaoh
« Thread started on: Nov 8th, 2004, 11:27am » <br>
Five-Spice Chicken Wings

3 pounds chicken wings (about 16)
1 cup bottled plum sauce
2 tablespoons butter, melted
1 teaspoon five-spice powder
Thin orange wedges and pineapple slices (optional)

1. If desired, use a sharp knife to carefully cut off tips of the wings; discard wing tips. In a foil-lined 15x10x1-inch shallow baking pan arrange wing pieces in a single layer. Bake in a 375 degree F oven for 20 minutes. Drain well.
2. For sauce, in a 3-1/2- or 4-quart slow cooker combine plum sauce, melted butter, and five-spice powder. Add wing pieces, stirring to coat with sauce.
3. Cover; cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours.
4. Serve immediately or keep covered on low-heat setting for up to 2 hours. If desired, garnish with orange wedges and pineapple slices.
Makes about 32 pieces.

[marlaoh]

Chicken Honey Nut Stir-Fry

1 lb boneless chicken breasts
3/4 cup orange juice
1/3 cup honey
3 Tbs soy sauce
1 Tbs cornstarch
1/4 tsp ground ginger
2 Tbs vegetable oil, divided
2 large carrots, diagonally cut
2 stalks celery, diagonally cut
1/2 cup cashews or peanuts
Hot rice



1 Cut chicken into thin strips and set aside. In a small bowl, combine orange juice, honey, soy sauce, cornstarch and ginger; mix well.
2 Heat 1 Tbsp. oil in a large skillet over medium heat. Add carrots and celery; stir-fry about 3 minutes.
3 Remove vegetables and set aside. Pour remaining oil into skillet. Add meat; stir-fry about 3 minutes.
4 Return vegetables to skillet; add sauce mixture and nuts. Cook and stir over medium high heat until sauce is thickened.
5 Serve over hot rice.


Servings: 4

[marlaoh]

Chicken with Orange Couscous

3/4 cup plum sauce
1/3 cup orange juice
1/4 cup orange marmalade
2 tablespoons quick-cooking tapioca
1/4 teaspoon anise seeds, crushed
2-1/2 to 2-3/4 pounds skinless, boneless chicken thighs
2-1/4 cups water
1 tablespoon orange marmalade
1 10-ounce package quick-cooking couscous
1/4 teaspoon salt
Orange peel strips and orange slices (optional)



1. For sauce, in a small bowl combine plum sauce, orange juice, the 1/4 cup orange marmalade, tapioca, and anise seeds. Place chicken in a 3-1/2- or 4-quart slow cooker. Pour sauce over chicken.
2. Cover; cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. Remove chicken; keep warm. Skim fat from sauce.
3. In a medium saucepan bring water and the 1 tablespoon orange marmalade to boiling; remove from heat. Stir in couscous and salt. Cover; let stand for 5 minutes. Fluff couscous with a fork just before serving. Serve chicken and sauce with couscous. If desired, garnish chicken with orange peel strips and couscous with orange slices.
Makes 6 servings.

[marlaoh]

Chicken and Dumplings



2 cups chopped carrots
2 cups chopped potatoes
1-1/2 cups chopped parsnips
1 clove garlic, minced
2 bay leaves
1 teaspoon dried sage, crushed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
1 14-ounce can chicken broth
1 10-3/4-ounce can condensed cream of chicken soup
2 tablespoons water
1 tablespoon cornstarch
1/2 cup all-purpose flour
1/2 cup shredded cheddar cheese (2 ounces)
1/3 cup cornmeal
1 teaspoon baking powder
1/4 teaspoon salt
1 egg, beaten
2 tablespoons milk
2 tablespoons butter, melted


1. For stew, in a 4- or 5-quart slow cooker combine the carrots, potatoes, parsnips, garlic, bay leaves, sage, the 1/2 teaspoon salt, and pepper. Place the chicken on top of the vegetables. In a medium bowl gradually whisk broth into soup. Pour broth mixture over the chicken.
2. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
3. If using low-heat setting, turn slow cooker to high-heat setting. With a wooden spoon, stir stew. Remove bay leaves; discard. In a small bowl combine water and cornstarch; stir into stew until combined.
4. For dumplings, in a medium mixing bowl combine flour, cheese, cornmeal, baking powder, and the 1/4 teaspoon salt. In a small bowl combine egg, milk, and melted butter. Add egg mixture to flour mixture. Stir with a fork until moistened. Use 2 spoons to drop dough directly on top of stew.
5. Cover; cook for 25 to 30 minutes more or until a toothpick inserted into a dumpling comes out clean. (Do not lift cover during cooking.) Makes 8 servings.

[marlaoh]

Chicken Curry

3 tablespoons all-purpose flour
3 tablespoons curry powder
1-1/2 teaspoons ground cumin
1 teaspoon salt
1-1/2 pounds boneless, skinless chicken breast halves or thighs, cut into 1-inch pieces
2 cups peeled and chopped potatoes
1-1/2 cups bias-sliced carrots
1 cup coarsely chopped cooking apple
3/4 cup chopped onion
2 cloves garlic, minced
1 jalapeno pepper, seeded and finely chopped
1 teaspoon instant chicken bouillon granules
1/2 cup water
1 13-1/2-ounce can unsweetened coconut milk
Hot cooked rice
Raisins
Chopped peanuts


1. In a large plastic bag combine flour, curry powder, cumin, and salt. Add chicken, a few pieces at a time; seal and shake to coat.
2. In a 3-1/2- or 4-quart slow cooker combine potatoes, carrots, apple, onion, garlic, jalape¿o peppers, and chicken bouillon. Top with chicken. Pour water over chicken mixture.
3. Cover; cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
4. If using low-heat setting, turn the slow cooker to high-heat setting. Stir coconut milk into chicken mixture. Cover; cook for 30 minutes more. Serve over hot cooked rice. Sprinkle each serving with raisins and peanuts.
Makes 8 servings.

[marlaoh]

Planet Hollywood Cap'n Crunch Chicken

Chicken Crunch:
2 c. Cap'n Crunch cereal
6 eggs
2 c. corn flakes
1 c. milk
2 1/2 c. all-purpose flour
25 to 30 chicken tenders
3 T. granulated onion
Vegetable oil for deep frying
3 T. granulated garlic
Creole mustard sauce, recipe follows
1 T. pepper

Creole Mustard Sauce

1/4 c. sliced green onions
2 T. horseradish
2 T. chopped garlic
1 T. red wine vinegar
2 T. chopped onion
1 T. water
2 T. chopped celery
2 tsp. cider vinegar
2 T. chopped green pepper
1 tsp. Worcestershire sauce
1 c. mayonnaise
1 tsp. Tabasco sauce
1/4 c. hot mustard
Salt and cayenne pepper to taste
2 T. yellow mustard

In food processor, grind cereals until crumbly but some
1/8-inch chunks are still visible. Spread in a shallow pan.

In a bowl, combine flour, onion, garlic and pepper.
In a separate bowl, combine the eggs and milk.
Dredge chicken in seasoned flour. Dip in egg mixture,
coating evenly. Dredge in cereal mixture,
coating well. Arrange on wax paper.
Preheat oil in deep fryer to 325 degrees.
Deep fry chicken in batches for 3 1/2 minutes or until
golden brown. Drain.
Makes 4 servings.

Creole Mustard Sauce

Combine all ingredients and mix well.
Serve on the side with chicken. Makes about 2 cups.




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

[marlaoh]

Chicken with Orange-Pecan Rice

1 (6.25-ounce) package fast-cooking long-grain and wild rice
mix
2 cups orange juice
1/4 cup chopped pecans
1 (2-ounce) jar diced pimientos -- drained
4 skinless, boneless chicken breast halves (about 1 pound)
Chopped fresh parsley -- if desired
Orange wedges -- if desired

Heat oven to 350F. Grease square pan, 8 × 8 × 2 inches. Mix uncooked
rice, contents of seasoning packet, orange juice, pecans and pimientos
in pan. Place chicken on rice mixture.

Cover and bake 35 to 45 minutes or until liquid is absorbed and juice of
chicken is no longer pink when centers of thickest pieces are cut.
Sprinkle with parsley. Garnish with orange wedges. Serves 4.

Per Serving: 388 Calories; 7g Fat (16.6% calories from fat); 34g
Protein; 47g Carbohydrate; 2g Dietary Fiber; 68mg Cholesterol; 569mg
Sodium. Exchanges: 2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 1 Fruit;
2 Fat.

[marlaoh]

Stuffed Turkey Breasts


Marinating Stuffed Turkey Breasts in a blend of Kikkoman Soy Sauce, sherry and sugar, helps seal in the turkey's natural juices and enhances the meat's delicious flavor.

2 turkey breast halves (about 3 lbs. each), boned
5 tablespoons Kikkoman Soy Sauce, divided
2 tablespoons dry sherry
1/2 teaspoon sugar
8 slices day-old bread, shredded
1 cup finely chopped celery
2/3 cup sliced natural almonds, toasted
1/4 cup finely chopped green onions and tops
3 tablespoons butter or margarine, melted


Remove fillets from breast halves; reserve for another use. Starting with thinner edge, cut each breast in half lengthwise, horizontally, almost all the way through. Open up breasts and pound to 1/4-inch thickness.

Combine 3 Tbsp. soy sauce, sherry and sugar in large shallow dish. Add breasts, skin side down; marinate 30 minutes.

Meanwhile, combine bread, celery, almonds and onions. Blend butter with remaining 2 Tbsp. soy sauce; pour evenly over bread mixture and toss together until moist and crumbly.

Remove turkey; reserve marinade. Spread 1/2 of stuffing mixture on 1/2 of each breast half, leaving a narrow border along outside edges; pack stuffing down slightly. Close breasts and secure with skewers or toothpicks; brush with reserved marinade. Place on rack in baking pan.

Roast at 325°F. 1 hour 15 minutes, or until tender; brush with reserved marinade every 30 minutes.

Remove to serving platter; let stand 15 minutes. Just before serving, remove skewers and cut crosswise into 1/2-inch thick slices.

Makes 8 to 10 servings

[Jay]

Roasted Rock Cornish Game Hen

4 whole Rock Cornish game hens
1/4 cup butter, melted
salt and pepper
1/4 cup white corn syrup
1/4 cup double-strength beef broth

Thaw the hens overnight in the refrigerator, if frozen. (Stuff
with 1/2 cup bread or rice stuffing per bird, if desired.) Season
well with salt and pepper and place breast side up on a rack in a
shallow roasting pan. Brush well all over with butter. Roast
uncovered at 400F for about 45 minutes, turning twice, until
browned and tender. Mix together the beef broth and syrup and
baste hens several times with the mixture during the last 15 minutes
of baking.

[Jay]

Chicken Breasts with Mushrooms and Tomatoes

6 - 8 boneless chicken breasts
2/3 cup flour
Salt and pepper to taste
1/4 cup butter
2 cups fresh mushrooms, washed and sliced
2 12-oz. cans stewed tomatoes
1 tsp. dried oregano
1/2 tsp. dried basil
1 tbsp. fresh lemon juice

Combine flour and salt and pepper and dredge each chicken breast through mixture. Melt butter in a skillet and brown chicken breasts on each side. Remove chicken and set aside. Add mushrooms, tomatoes, oregano, basil and lemon juice and saute for several minutes. Return chicken to the skillet and simmer over low heat for 15 - 20 minutes. Serve over hot rice or pasta.

The Skinny: Use skinless chicken breasts.

Jay

[carnation037]

from TBEAR
« Thread started on: Dec 29th, 2004, 1:49pm » <br>Here's a simple & easy CHICKEN RECIPE that I made up last night for dinner & everyone enjoyed it & so even my son who is not to crazy about CREAM of MUSHROOM SOUP ate it !! So, enjoy all !!

Chicken Tetrazzini

2 TBLSP. BUTTER
1 meduim onion - chopped
1 clove garlic - minced
4 chicken breasts
1 can cream of mushroom soup - 10 oz.
1/2 cup milk
1 TBLSP. parsley chopped - fresh or dried
1/2 lb. spagehetti noodles
1/4 cup Parmesan Cheese

In a skillet saute onion & garlic in the butter until tender. Add the chicken & brown on both sides. Now in a separte bowl combine the mushroom soup, milk, parsley mix all together & set to the side. Then ~ pour mixture over the chicken & cover & cook for 30 minutes. While chicken is cooking cook the pasta. Once the pasta is done place into a 13 by 9 inch baking dish that you have sprayed with cooking spray. Place chicken mixture ( sauce too ) when done over the noodles chicken & sauce & every last bit that you can get out of the pan. Sprinkle with parmesan cheese & bake at 400 degrees for about 20 mins.

[Jay]

Skillet Chicken & Broccoli

8 oz linguine pasta
1 cup broccoli florettes , fresh or frozen
1 TBSP butter
1 pound boneless, skinless chicken breasts
1 small can (10 3/4 oz) Cream of Mushroom soup
..(could use cream of chicken here for more of
...a chicken flavor, or cream of celery also)
1/2 cup milk
1/2 cup grated parmesan cheese
1/4 tsp ground pepper

Put a 4 quart or large pot of salted water on to boil.
While the water is coming to a boil, cut the chicken breasts
into 3/4 inch cubes. Melt the butter in a large skillet.
Add the chicken cubes, and saute until lightly browned and
cooked through. By now the water should be up to a boil.
Put in the linguine, and cook to package directions for
al dente. Four minutes before the linguine should be done,
add the 1 cup of broccoli to the boiling water. While they
finish cooking, finish your sauce. To the chicken, add the
can of soup, 1/2 cup milk, the parmesan cheese, and the pepper.
Heat through on low, stirring to mix well. Drain the linguini
and broccoli, and add it to the saute pan. Stir to mix well.
To think sauce if desired add a few tablespoons of the pasta
water to thin.

Yield: 8 Servings
Jay From Ky

[Jay]

Chicken With Artichokes

6 boneless chicken breasts
1/3 cup flour
Salt and pepper to taste
1/4 cup cooking oil
3 cloves garlic, minced
1 cup dry white wine
1 12-oz. jar marinated artichoke hearts
1 Tbsp. lime or lemon juice
1/3 cup Romano cheese, grated

Combine flour and salt and pepper. Dredge chicken through flour mixture. Heat oil in a skillet and brown chicken on both sides. Add garlic, wine, artichoke hearts and lime or lemon juice. Cover and simmer for 15 - 20 minutes until chicken is fully cooked. Sprinkle with grated cheese and serve. You can serve this dish with hot rice or pasta.

The Skinny: You can substitute apple cider for the white wine if you cannot tolerate any alcohol. You can also use olive oil, which is better for you than regular vegetable oil.
Jay

[April B.]

The following recipe I converted to the crockpot...I'll give the
original and then the converting steps. (My family loved this! I
served it with mashed potatoes and gravy and a salad...you could
easily substitute rice or couscous for the mashed.)

GARLIC LIME CHICKEN

1 tsp salt
3/4 tsp pepper
1/4 tsp cayenne pepper
1/4 tsp paprika
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp thyme
6 boneless, skinless chicken breast halves
2 Tbs butter
2 Tbs olive oil
4 Tbs lime juice
1/2 C Chicken broth

On a dinner plate, mix together first seven ingredients. Sprinkle
misture on both sides of chicken breasts.
In a skillet heat butter and olive oil together over medium-high
heat. Saute' chicken until golden brown about 5 minutes on each
side. Remove chicken and add lime juice and chicken broth to the
pan, whisking up the browned bits off the bottom of the pan. Keep
cooking until sauce has reduced slightly. Add chicken back to the
pan to thoroughly coat and serve.
PER SERVING:
343 calories; 11g fat; 55g protein; 2g Carbohydrate; trace dietary
fiber; 147 mg Cholesterol; 612 mg Sodium

CROCKPOT CONVERSION:
Omit the olive oil.
Melt butter in bottom of crockpot. Coat chicken pieces with the
butter and leave in crockpot. Combine the lime juice and broth and
pour over chicken. Combine the spices and sprinkle over the chicken
pieces. Cook on high for one hour, lower and cook on low for approx.
3 hours, then switch to Keep Warm until ready to serve. This came
out beautifully tender and juicy which was a milestone for me as I
tend to overcook boneless, skinless ckn breasts in the crockpot.
Enjoy!

[Jay]

Orange Chicken

6 Chicken breasts -- boned and skinned
1/2 tsp Ginger
1 tsp Salt
Pepper
8 oz Frozen concentrate orange juice
1 1/2 cups Shredded coconut
2 cups Orange segments or canned, mandarin oranges
2 Green onions, chopped

Put chicken, ginger, salt, pepper and frozen orange juice in crock
pot and cook on low 6 hours. Serve chicken on hot cooked rice on
platter.

Top with coconut, orange segments and green onions. Serve chicken
liquid in gravy boat, if desired.

Servings: 6

Jay

[Jay]

Chicken Crunch

Baked chicken breasts get an added crunch and flavor boost from
crushed stuffing mix.

1 (10.75-oz.) can cream of chicken condensed soup, divided
1/4 cup 2% milk
4 (4-6-oz.) fresh boneless, skinless chicken breasts
2 Tbs flour
1 1/2 cups stuffing mix, crushed
2 Tbs butter or margarine, melted

Preheat oven to 400°F.<br>
Combine 1/3 of the soup with milk in a shallow dish. Lightly dust
chicken with flour; dip into the soup/milk mixture. Next, dip the
chicken in crushed stuffing mix.

Spread reserved soup on the bottom of an 8-inch square baking dish.

Arrange chicken on top and drizzle with melted butter. Bake for 20
minutes, or until chicken is done.

Servings: 4
Preparation time: 10 minutes
Cooking time: 20 minutes

Jay

[Jay]

BOURBON STREET CHICKEN

INGREDIENTS:
4 chicken breasts
1 teaspoon ground ginger
4 ounces soy sauce
2 tablespoons dried onion flakes
1/2 cup brown sugar
3/8 cup bourbon whiskey
1/2 teaspoon garlic powder

DIRECTIONS:
Place chicken breasts in a 9x13 inch baking dish. In a small
bowl combine the ginger, soy sauce, onion flakes, sugar,
bourbon and garlic powder. Mix together and pour mixture over
chicken. Cover dish and place in refrigerator. Marinate
overnight. Preheat oven to 325 degrees. Remove dish from
refrigerator and remove cover. Bake in the preheated oven,
basting frequently, for 1 1/2 hours or until chicken is well
browned and juices run clear.

Yield: 4 Servings
Jay

[chief_cook2]

Chicken And DumplingsChicken And Dumplings
CHICKEN BROTH:
2-1/2 to 3 bl. fryer chicken, cut up
6 cups cold water
3 chicken bouillon cubes
6 peppercorns
3 whole cloves
1 tsp. seasoned salt
SOUP BASE:
10.75 oz. can chicken broth
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup chopped celery
1-1/2 cups chopped carrots
1/4 cup chopped onion
1 cup chopped potatoes
1 small bay leaf
1 cup fresh or frozen peas
FEATHER DUMPLINGS:
2 cups flour
1 tsp. salt
4 tsp. baking powder
1/4 tsp. white or black pepper
1 egg, well beaten
2 Tbs. melted butter
2/3 cup milk

Place fryer, water, bouillon, peppercorns and cloves in kettle and
bring to a boil. Reduce heat; simmer until chicken is tender, about
1-1/2 hours. Cool chicken just slightly; cut into bite-size pieces
and set aside. Strain and skim chicken broth. Put reserved chicken
and broth in large kettle. Add cans of broth, chicken and mushroom
soups, celery, carrots, onion, potatoes, bay leaf, peas and seasoned
salt. Put cover on kettle. Simmer soup on low heat for 2-3 hours.
About 30 minutes before serving, mix up feather dumplings by sifting
dry ingredients together. Add egg, melted butter and enough milk to
make a moist, stiff batter. Drop by teaspoons into boiling liquid.
Cook, covered, without "peeking" for 18-20 minutes or until dumplings
are done.

[chief_cook2]

Apple Sweet BBQ Chicken

1/2 cup barbecue sauce
1/4 cup frozen apple juice concentrate
3 lb. cut-up frying chicken (up to 3 1/2 lb.) -- skin removed if
desired
Heat grill.

In a small saucepan, combine barbecue sauce and apple juice
concentrate; blend well. Set aside.

When ready to grill, place chicken, skin side down, on gas grill over
medium heat or on charcoal grill 4-6 inches from medium coals. Cook
25-35 minutes or until chicken is fork-tender and juices run clear,
turning often and brushing frequently with sauce during last 15
minutes of cooking time. Bring any remaining sauce to a boil; serve
with chicken.

[chief_cook2]

Recipe Rating:
Prep Time: 10 min
Total Time: 40 min

Chicken Parmesan Pasta

1-1/2 lb. boneless skinless chicken breast halves
2 egg whites, slightly beaten
1 cup Italian seasoned dry bread crumbs
3 cups spaghetti sauce, divided
1-1/2 cups KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese
1/4 cup KRAFT 100% Grated Parmesan Cheese
1 tsp. dried oregano leaves
6 oz. spaghetti, cooked, drained

DIP chicken in egg whites, then in bread crumbs, turning to evenly coat both sides of chicken. Place in greased 13x9-inch baking pan.
BAKE at 400°F for 20 to 25 minutes or until chicken is cooked through. Top with 2 cups of the spaghetti sauce and cheeses. Sprinkle with oregano. Bake an additional 5 minutes or until mozzarella cheese is melted.
SERVE over hot pasta tossed with remaining 1 cup spaghetti sauce, heated.
Makes 6 servings.

[chief_cook2]

Recipe Rating:

Prep Time: 15 min
Total Time: 55 min

"Unfried" Chicken

1 cup coarsely crushed POST TOASTIES Corn Flakes
1 Tbsp. flour
1 tsp. seasoned salt
1 egg white
6 pieces bone-in chicken, such as breasts, thighs and legs, skinned

PREHEAT oven to 400°F. Combine cereal, flour and seasoned salt in a shallow dish or pie plate. Beat egg white with 1 Tbsp. water in a shallow bowl. Dip meaty side of each chicken piece in egg white mixture, then in cereal mixture.
PLACE chicken, coating sides up, on baking sheet; spray lightly with cooking spray.
BAKE 40 min. or until chicken is golden brown and cooked through.
Makes 6 servings.

[chief_cook2]

Amazing Chicken
Makes 4 Servings (4 servings).

4 skinless, boneless chicken breast halves
1/2 cup mayonnaise
2 cups Italian seasoned bread crumbs

Preheat the oven to 425 degrees F (220 degrees C). Grease a shallow baking dish.

Coat chicken breasts on all sides with mayonnaise, and roll in bread crumbs until coated. Place coated breasts into the prepared pan.

Bake uncovered for 30 minutes in the preheated oven, or until chicken is no longer pink in the middle, and the juices run clear.

[chief_cook2]

Chinese?
Chicken Dumplings w/Orange Dipping Sauce
Categories: Poultry
Yield: 6 servings

2 c Shredded Nappa cabbage
1/4 c Minced shiitake mushrooms
1/2 lb Ground chicken
1 Green onion, minced
1 ts Ginger root, minced
3 tb Water
1/2 ts Salt
30 Round wonton wrappers-3 1/2"
Nonstick cooking spray
1 1/4 c Chicken broth
1/3 c Orange marmalade
3 tb Rice vinegar

In nonstick skiller, over medium-high heat, saute cabbage and mushrooms for
2 mintues, cool. Stir in ground chicken, green onion, ginger, water and
salt. Place 1 tsp filling on each wrapper. Moisten edges with water and
join over filling. (Note: Make dumplings in advance. Cover with damp cloth
and plastic wrap
and chill until cooking time.) With cooking spray, grease skillet.
Over medium heat, brown dumplings, half at a time, 6 minutes. Turn. Over
medium-high heat, add 1/2 cup broth. Cover and cook 3 minutes, until broth
evaporates. For sauce, blend marmalade, vinegar and remaining broth. 6
servings - about 1 cup sauce

Per serving, 205 calories, 13 g protein, 34 g carbohydrate, 2 g fat, 31 mg
cholesterol, 388 mg sodium.