Fresh Chicken/Turkey/Poultry recipes

[chief_cook2]

Honey-Baked Chicken

4 boneless, skinless chicken breasts with rib meat, thawed
1/3 C. margarine, melted
1/3 C. honey
2 t. prepared mustard
1/4 tsp. salt

Preheat oven to 350 degrees F.
Arrange chicken breasts in shallow baking pan. Combine melted margarine,
honey, mustard and salt. Pour over chicken. Bake 1 hour or to a minimum
internal temperature of 165 degrees F., basting every 15 minutes while
baking. Serves 4.

[chief_cook2]

Baked Sour Cream Chicken

2-1/2 to 3 lb. chicken, cut up
Salt and pepper
6 T. margarine
2 T. flour
1 T. paprika
2 C. no fat sour cream
1/4 lb. fresh mushrooms, sliced
2 T. fresh lemon juice
2 T. chopped parsley

Wash and skin chicken and wipe dry. Add salt and pepper. In a large
pan, melt 4 T. margarine; fry 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 sour cream and mix
well. Spoon over chicken. Sauté mushrooms in remaining 2 T. margarine
and lemon juice and spoon over chicken. Sprinkle with parsley. Bake,
covered, at 325 degrees for about 1-1/2 hours to till chicken is done.

[chief_cook2]

Grilled Lemon Chicken

1 whole chicken, split (remove and discard backbone and tail)

Marinade:
1/4 cup extra virgin olive oil
1/4 cup lemon juice
1 tsp. ground black pepper
1 tsp. salt
1 tsp. Mexican oregano

Place all marinade ingredients in a large resealable plastic bag.

To split the chicken: Remove the back bone and tail from the chicken and discard. Open chicken and on
the inside, crack the breast bone. Spread chicken out butterfly fashion. Rinse under cold running water; drain
and pat dry with paper towels.

Place chicken in marinade bag; squeeze out the air and seal the bag. Rotate the bag to distribute the marinade evenly over the chicken. Place bag/chicken in a large bowl. Place bowl in refrigerator and marinate overnight or
for at least 30 minutes before grilling.

Heat grill to medium -- 350 degrees F. Oil the grill.

Place chicken, breast side down, and grill for 30 minutes. Turn chicken over and grill for 35 more minutes.
Remove from grill, cut into serving sized pieces, and serve immediately.

Note: Discard marinade and bag.

[chief_cook2]

Fake and Bake "Fried" Chicken

1 (3-1/2 to 4 lb.) chicken, cut up into 8 pieces, skin removed
1 cup Ranch dressing
2 cups instant potato flakes

Heat oven to 450° F.

Coat a baking sheet with vegetable cooking spray. Lightly brush the chicken pieces with the dressing, then roll in the potato flakes.

Arrange on the baking sheet and place in oven. Turn down oven to 350° F., and bake 25 minutes or until the juices run clear when the chicken is pierced with a fork.

[chief_cook2]

Crispy Chicken Stir-Fry

1 cup Bisquick baking mix
1/2 tsp. pepper
2 cup uncooked chicken breast (diced)
2 eggs (slightly beaten)
1/4 cup vegetable oil
1 green pepper (cut into strips)
3 med. carrots (cut diagonally into 1/2 inch pieces)
1 small onion (cut into thin slices and separated into rings)
1 can pineapple chunks (drained)

Mix Bisquick and peper in large plastic bag.
Stir chicken into eggs;remove chicken with slotted spoon and place in bag with baking mix. Shake bag until chicken is coated; remove chicken from bag.
Heat 1 Tbsp. oil in 10 inch skillet over medium high heat until hot.Stir-fry carrots 2 minutes; ad green pepper. Stir-fry 2 minutes.
Remove from skillet; keep warm. Add remaining oil to skillet; heat until hot. Stir fry chicken until golden brown; add carrots, green pepperand onion. Stir fry until warm, about 2 minutes; stir in pineapple.
Can also be served over rice.
Makes 6-8 servings.

[chief_cook2]

Kentucky Fried Chicken

3 lb. fryer chicken pieces

~~~Seasoning Paste~~~
2 pkg. Italian Dressing mix**
3 TB flour
2 tsp. salt
1/4 cup lemon juice (or cider vinegar)
2 TB margarine or cooking oil

~~~Coating Mix~~~
2 cup milk, club soda or beer
Dry pancake mix

~~~For Frying~~~
1-1/2 pint cooking oil

Begin with about 3 pounds of fryer pieces. Cut the breast pieces in half. Fries much quicker when pieces are small.

Combine Seasoning Paste ingredients (dressing mix, flour, salt, lemon or vinegar, and margarine or oil) .
Spread this paste evenly over chicken pieces. Stack in a bowl; cover and refrigerate at least two hours
or better yet, overnight. About 1 hour before serving, heat about 1-1/2 pints cooking oil in a heavy saucepan
(9" in diameter, with the depth of oil of about 3") to a temperature of 425º F.
If using an electric deep fryer, preheat to about 400º F.

Put about 2 cups milk or club soda or beer in a deep, narrow bowl and dip each piece chicken
in the liquid, letter the excess drip off. Dust lightly but evenly in Aunt Jemima Pancake Flour
(or a good brand ). DO NOT OVERCOAT.

Dry a few pieces of chicken, a few minutes without letting them touch each other. Fry a few pieces at a time.
Place on a cookie sheet without letting them touch each other and bake at 350º F., uncovered for 30 minutes.

Serves 6-8 persons.

** Note: Use the Good Seasoning brand Italian or Mild Italian Dressing Mix right from the package.

[chief_cook2]

Honey Crusted Pecan Chicken

1/4 teaspoon salt
1/4 teaspoon pepper
4 6 ounce chicken breast halves - skinned
8 4 ounce chicken drumsticks - skinned
1/4 cup honey
2 tablespoons Dijon mustard
3/4 teaspoon paprika
1/8 teaspoon garlic powder
1 1/4 cups cornflakes, finely crushed - (4 cups uncrushed)
1/2 cup pecans - finely chopped
cooking spray

Preheat oven to 400° F.
Sprinkle salt and pepper evenly over chicken; set aside. Combine
honey, mustard, paprika, and garlic powder in a small bowl; stir
well. Combine Cornflakes and pecans in a shallow dish; stir well.
Brush both sides of chicken with honey mixture; dredge in Cornflake
mixture.

Place chicken pieces on a large baking sheet coated with cooking
spray. Lightly coat chicken with cooking spray, and bake at 400 for
40 minutes or until done.

NOTES : Serves 8

WW Points: 7.5 pt.

[chief_cook2]

Prep Time: 10 min
Total Time: 50 min
Makes: 6 servings

Foil-Pack Oriental Chicken Dinner

3 cups MINUTE White Rice, uncooked
3-1/4 cups warm water, divided
6 small boneless skinless chicken breast halves (1-1/2 lb.), 1/2 inch thick
3 cups frozen oriental mixed vegetables
1/4 cup peanut butter
1/2 cup KRAFT SWEET RECIPES Honey Mustard Barbecue Sauce
2 tsp. soy sauce

PREHEAT oven to 400°F. Mix rice and 3 cups of the water; spoon evenly onto center of each of six large sheets of heavy-duty foil. Top each with one chicken
breast and 1/2 cup of the vegetables. Drizzle evenly with combined peanut butter, barbecue sauce, soy sauce and remaining 1/4 cup water.

BRING up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place foil packets in single layer in
15x10x1-inch baking pan.

BAKE 30 to 35 min. or until chicken is cooked through (170°F). Remove packets from oven; let stand 5 min. Place one packet on each of six dinner plates.
Cut slits in foil with sharp knife to release steam before opening.

KRAFT KITCHENS TIPS

Cooking Know-How
If the chicken breast halves in your market are larger than 4 oz. each, they will take longer to cook. Be sure to cook them long enough so that they are
no longer pink in the centers and the juices run clear (170°F).

NUTRITION INFORMATION - Nutrition (per serving)
Calories 400, Total fat 9g, Saturated fat 2g,
Cholesterol 65mg, Sodium 430mg, Carbohydrate 49g
Dietary fiber 3g, Sugars 10g, Protein 32g,
Vitamin A 15%DV, Vitamin C 20%DV, Calcium 4%DV
Iron 20%DV

[chief_cook2]

Prep Time: 10 min
Total Time: 45 min
Makes: 4 servings, 1 packet each

Foil-Pack Taco Chicken Dinner

4 small boneless skinless chicken breast halves (1 lb.)
4 tsp. TACO BELL HOME ORIGINALS Taco Seasoning Mix
2 cups thinly sliced peeled potatoes
1 cup KRAFT Mexican Style Shredded Cheese
1/2 cup TACO BELL HOME ORIGINALS Garden Salsa
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream

PREHEAT oven to 400°F. Sprinkle chicken evenly with seasoning mix. Place 1/2 cup of the potatoes on center of each of 4 large sheets of heavy-duty foil;
top each with 1 chicken breast, 1/4 cup of the cheese and 2 Tbsp. of the salsa.

BRING up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place in single layer in 15x10x1-inch
baking pan.

BAKE 30 to 35 min. or until chicken is cooked through and potatoes are tender. Remove packets from oven. Let stand 5 min. Place 1 packet on each of 4 dinner
plates. Cut slits in foil with sharp knife to release steam before opening. Top each serving with 1 Tbsp. of the sour cream.

KRAFT KITCHENS TIPS

Round Out The Meal
For added color and texture, serve with a mixed green salad tossed with your favorite KRAFT LIGHT DONE RIGHT! Reduced Fat Dressing. As a bonus, you'll get
a serving of vegetables, too!

Cooking Know-How
If the chicken breast halves in your market are larger than 4 oz., they will take longer to cook. Be sure to cook them long enough so that they are no longer
pink in the centers and the juices run clear.

NUTRITION INFORMATION - Nutrition (per serving)

Calories 340, Total fat 14g, Saturated fat 8g,
Cholesterol 105mg, Sodium 680mg, Carbohydrate 19g,
Dietary fiber 2g, Sugars 3g, Protein 33g,
Vitamin A 15%DV, Vitamin C 15%DV, Calcium 25%DV,
Iron 8%DV

[chief_cook2]

Prep Time: 10 min
Total Time: 50 min
Makes: 6 servings, 1 packet each

Foil-Pack Chicken & Broccoli Dinner

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1-1/2 cups water
6 small boneless skinless chicken breast halves (1-1/2 lb.), 1/2 inch thick
4 cups broccoli florets
1-1/2 cups KRAFT Shredded Cheddar Cheese
1/4 cup OSCAR MAYER Real Bacon Bits
1/2 cup KRAFT Ranch Dressing

PREHEAT oven to 400°F. Combine stuffing mix and water; spoon evenly onto centers of six large sheets of heavy-duty foil. Top each with one chicken breast
and 2/3 cup broccoli. Sprinkle evenly with cheese and bacon bits, then drizzle evenly with dressing.

BRING up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place foil packets in single layer in
15x10x1-inch baking pan.

BAKE 30 to 35 min. or until chicken is cooked through (170°F). Remove packets from oven; let stand 5 min. Place one packet on each of six dinner plates.
Cut slits in foil with sharp knife to release steam before opening.

KRAFT KITCHENS TIPS

Cooking Know-How
To prevent stuffing from sticking to foil, spray foil with cooking spray or use nonstick foil.

Cooking Know-How
If the chicken breast halves in your market are larger than 4 oz. each, they will take longer to cook. Be sure to cook them long enough so that they are
no longer pink in the centers and the juices run clear (170°F).

NUTRITION INFORMATION - Nutrition (per serving)
Calories 450, Total fat 22g, Saturated fat 8g,
Cholesterol 105mg, Sodium 1040mg, Carbohydrate 26g
Dietary fiber 3g, Sugars 4g, Protein 37g
Vitamin A 35%DV, Vitamin C 35%DV, Calcium 25%DV
Iron 15%DV

[chief_cook2]

Prep Time: 10 min
Total Time: 50 min
Makes: 6 servings, 1 packet each

Foil-Pack Chicken & Mushroom Dinner

1 can (10-3/4 oz.) condensed cream of mushroom soup
1-3/4 cups water, divided
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
6 small boneless skinless chicken breast halves (1-1/2 lb.), 1/2 inch thick
4 slices OSCAR MAYER Thin Sliced Smoked Ham, chopped
1-1/2 cups sliced fresh mushrooms
1-1/2 cups frozen peas

PREHEAT oven to 400°F. Mix soup and 1/4 cup of the water; set aside. Combine stuffing mix and remaining 1-1/2 cups water; spoon evenly onto center of each
of six large sheets of heavy-duty foil. Top each with one chicken breast. Cover evenly with the ham, mushrooms, peas and soup mixture.

BRING up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place packets in single layer in 15x10x1-inch
baking pan.

BAKE 30 to 35 min. or until chicken is cooked through (170°F). Remove packets from oven; let stand 5 min. Place one packet on each of six dinner plates.
Cut slits in foil with sharp knife to release steam before opening.

KRAFT KITCHENS TIPS

Cooking Know-How
To prevent stuffing from sticking to foil, spray foil with cooking spray before using, or use nonstick foil.

Cooking Know-How
If the chicken breast halves in your market are larger than 4 oz. each, they will take longer to cook. Be sure to cook them long enough so that they are
no longer pink in the centers and the juices run clear (170°F).

NUTRITION INFORMATION - Nutrition (per serving)
Calories 330, Total fat 8g, Saturated fat 2g,
Cholesterol 70mg, Sodium 980mg, Carbohydrate 30g,
Dietary fiber 3g, Sugars 5g, Protein 32g,
Vitamin A 15%DV, Vitamin C 15%DV, Calcium 6%DV,
Iron 15%DV

[chief_cook2]

Prep Time: 5 min
Total Time: 35 min
Makes: 4 servings

Shortcut Chicken Parmesan

4 small boneless skinless chicken breast halves (1 lb.)
1/2 pkt. (1/4 of 6-oz. pkg.) SHAKE 'N BAKE Original Chicken Seasoned Coating Mix
1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
2 cups rotini pasta, cooked, drained

PREHEAT oven to 400°F. Coat chicken with coating mix and bake 15 min. as directed on package.

ARRANGE chicken in single layer in 8-inch square baking dish. Spread tomatoes over chicken. Sprinkle with cheese.

BAKE 15 min. or until cheese is melted. Serve over hot pasta.

KRAFT KITCHENS TIPS

Great Substitute
Substitute your family's favorite pasta for the rotini.

NUTRITION INFORMATION - Nutrition (per serving)
Calories 390, Total fat 7g, Saturated fat 3g,
Cholesterol 75mg, Sodium 910mg, Carbohydrate 44g,
Dietary fiber 2g, Sugars 6g, Protein 35g
Vitamin A 10%DV, Vitamin C 25%DV, Calcium 15%DV,
Iron 20%DV

Nutrition Bonus:
Serve this simple variation of an Italian favorite for a tasty, low fat, weeknight dinner.

Diet Exchange: 2-1/2 Starch,1 Vegetable,3 Meat (VL),1 Fat

[chief_cook2]

East-West Chicken

1/2 cup evaporated milk
1 tablespoon soy sauce
1 cup corn flakes crumbs
1 teaspoon salt
1/8 teaspoon pepper
4 chicken breasts halves (3-ounce each), boneless and skinless

Spray a 13x9-inch baking dish with vegetable spray. In a shallow pie plate, combine evaporated milk and soy sauce. In another shallow pie plate, combine corn flake crumbs, salt, and pepper. Dip chicken into evaporated milk mixture and then roll in the seasoned crumb mixture.
Place chicken in prepared baking dish; cover with plastic wrap. Cook in microwave ooven on high for 10 minutes; turn dish and bake another 8 to 10 minutes. Remove from microwave and let stand 3 to 5 minutes before serving.
Makes 4 servings.

[chief_cook2]

Chicken Stew with Biscuits
Copyright 2002, Barefoot Contessa Family Style,


3 whole (6 split) chicken breasts, bone in, skin on
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
5 cups chicken stock, preferably homemade
2 chicken bouillon cubes
12 tablespoons (1 1/2 sticks) unsalted butter
2 cups chopped yellow onions (2 onions)
3/4 cup flour
1/4 cup heavy cream
2 cups medium-diced carrots (4 carrots), blanched for 2 minutes
1 10-ounce package frozen peas (2 cups)
1 1/2 cups frozen small whole onions
1/2 cup minced fresh parsley

For the biscuits:
2 cups flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 teaspoon sugar
1/4 pound (1 stick) cold unsalted butter, diced
3/4 cup half-and-half
1/2 cup chopped fresh parsley
1 egg mixed with 1 tablespoon water, for egg wash

Preheat the oven to 375 degrees F.

Place the chicken breasts on a sheet pan and rub them with olive oil.
Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes,
or until cooked through. Set aside until cool enough to handle, then
remove the meat from the bones and discard the skin. Cut the chicken
into large dice. You will have 4 to 6 cups of cubed chicken.

In a small saucepan, heat the chicken stock and dissolve the bouillon
cubes in the stock. In a large pot or Dutch oven, melt the butter and
saute the onions over medium-low heat for 10 to 15 minutes, until
translucent. Add the flour and cook over low heat, stirring
constantly, for 2 minutes. Add the hot chicken stock to the sauce.
Simmer over low heat for 1 more minute, stirring, until thick. Add 2
teaspoons salt, 1/2 teaspoon pepper, and the heavy cream. Add the
cubed chicken, carrots, peas, onions, and parsley. Mix well. Place the
stew in a 10 x 13 x 2-inch oval or rectangular baking dish. Place the
baking dish on a sheet pan lined with parchment or wax paper. Bake for
15 minutes.

Meanwhile, make the biscuits. Combine the flour, baking powder, salt,
and sugar in the bowl of an electric mixer fitted with the paddle
attachment. Add the butter and mix on low speed until the butter is
the size of peas. Add the half-and-half and combine on low speed. Mix
in the parsley. Dump the dough out on a well-floured board and, with a
rolling pin, roll out to 3/8-inch thick. Cut out twelve circles with a
2 1/2-inch round cutter.

Remove the stew from the oven and arrange the biscuits on top of the
filling. Brush them with egg wash, and return the dish to the oven.
Bake for another 20 to 30 minutes, until the biscuits are brown and
the stew is bubbly.

Note: To make in advance, refrigerate the chicken stew and biscuits
separately. Bake the stew for 25 minutes, then place the biscuits on
top, and bake for another 30 minutes, until done.

[chief_cook2]

Crispy Ranch Chicken


1 pkg ranch dressing mix
1/4 cup unseasoned bread crumbs
6-8 pieces of chicken

Combine dressing mix and breadcrumbs in plastic bag. Add Chicken and shake
to coat. Bake at 375 degrees for 50 minutes.>

[chief_cook2]

Chicken Schnitzel

1 lb. chicken breasts or tenderloin
3 eggs, beaten
1 cup all purpose flour
1 cup cracker meal
oil, low fat
Salt & pepper

Beat chicken with a mallet until thin. Roll chicken in flour. Dip
chicken in egg and then roll in cracker meal. Fry in hot oil until brown.
Salt and pepper chicken and serve with gravy and noodles. Serves 5 to 6
people.


Sauce for Schnitzel or Noodles:

1 pkg. Knorr's Hunter Sauce mix or brown sauce mix
1 med. onion, chopped
1 Tbsp. oil
1 1/4 cup water
2-3 Tbsp. cooking wine

In saucepan cook onion in oil until brown.
Add water, sauce mix and wine and cook until thick.

[carnation037]

from Chris in NM
« Thread Started on Sept 2, 2006, 10:29pm »

California Avocado-Glazed Chicken Breasts
from the California Avocado Commission

1/2 cup flour
vegetable oil
1/2 tsp salt
2 tsp tarragon
1/2 tsp pepper
2 tsp basil
2 larger whole chicken breast, boned, halved (skin on)
1 1/3 cups white wine
2 Tbsps sweet butter
2 eggs, beaten
2 small, ripe California avocado

1.Mix flour, salt and pepper. Dip chicken in egg then flour mixture to coat,
2.Heat thin layer of oil in skillet. Saute chicken skin side down until golden.
3.Turn and saute other side until chicken is tender.
4.Total cooking time will be about 7 to 10 minutes.
5.Sprinkle herbs over chicken. Add wine and butter to pan.
6.Bring to boil and simmer uncovered for 3 to 5 minutes until sauce thickens and becomes glossy.
7.Place halved avocado cut side down and slice.
8.Press down on avocado with palm of hand to fan slices slightly.
9.Lift with knife or spatula to top of chicken. Spoon some pan juices over top.
10.Cover skillet and heat briefly just to warm through.


I made this tonight and it was a hit! I did sprinkle a tad bit of parmesan cheese on top of all pieces of avocado. Yum!

[carnation037]

from lisafromkraft
« Thread Started on Dec 29, 2006, 7:43pm »
quick chicken skillet recipes


Hi - I work in the Kraft Kitchens and would love to share some recipes with you.

When we are all so busy, running around, after work or school, we need something that would be quick and easy to make for dinner. This chicken dish is a cinch. I hope you like it.

Lisa

Chicken and Spinach Risotto

Prep: 10 min.
Total: 30 min.

1 Tbsp. oil
1 lb. boneless skinless chicken breasts, cut into bite-sized pieces
4 cups baby spinach leaves, washed, dried
1-1/2 cups instant white rice, uncooked
1 cup grape or cherry tomatoes
1 can (10-1/2 oz.) condensed chicken broth
1/2 cup water
1/4 cup Kraft 100% Grated Parmesan Cheese

HEAT oil in large deep nonstick skillet on medium heat. Add chicken; cook 10 min. or until chicken is cooked through, stirring frequently.

ADD spinach, rice, tomatoes, broth and water; mix well. Bring to boil. Reduce heat to low; cover. Simmer 5 min., stirring occasionally.

STIR in the Parmesan cheese.
Makes 4 servings.

Substitute:
Substitute 1/2 cup dry white wine for 1/2 cup of the broth. Cover and refrigerate remaining broth for another use.

Substitute:
Prepare as directed, using Kraft Reduced Fat Parmesan Style Grated Topping.

[chief_cook2]

Yogurt-Basil Chicken Kabobs

Kids always get a kick out of food on a stick. Some of the yogurt dipping
sauce marinates the meat and vegetables.

Yield: 20

Categories: To Try

Source: KIDS magazine

1 cup plain yogurt
1 cup packed fresh basil leaves, chopped
1/4 cup chopped red onion
1/2 teaspoon curry powder
Salt and freshly ground pepper
2 pounds boneless, skinless chicken thighs, trimmed of excess fat and cut
into 1 1/2-inch pieces
1 yellow bell pepper, stemmed, seeded, and cut into 1-inch squares
1 large zucchini, quartered lengthwise, then cut into 1-inch pieces
1 pint large cherry tomatoes (12 ounces)
1 tablespoon olive oil

1. Pulse yogurt, basil, and onion in a food processor several times.
Transfer yogurt mixture to a nonreactive bowl. Stir in curry powder and 1/4
teaspoon salt. Reserve 1/2 cup of the yogurt mixture for dipping.

2. Add chicken to bowl with remaining yogurt mixture; toss to coat.
Cover, and refrigerate at least 45 minutes (or up to 6 hours). Meanwhile, soak
twenty 8-inch skewers in water for 30 minutes.

3. Preheat grill to medium. Toss together bell pepper, zucchini,
tomatoes, and oil in a medium bowl. Season with a pinch each of salt and pepper.
Thread chicken and vegetables onto skewers, and transfer to a parchment-lined
baking sheet.

4. Grill kabobs, turning occasionally, until chicken is cooked through
and vegetables are charred, about 14 minutes. Serve with reserved yogurt mixture
for dipping.

[chief_cook2]

Roast Chicken With Easy Pear Glaze

Pear preserves and a little wine or juice make this glazed chicken easy and
delicious.
INGREDIENTS:
1 roasting chicken, about 5 to 6 pounds
1 onion, quartered
2 to 3 ribs celery, cut in chunks
herb and garlic seasoning mixture
salt and pepper
1/2 cup pear preserves (or peach preserves)
1/4 cup dry white wine (or a fruit juice such as apple juice or orange juice)
PREPARATION:
Wash chicken and pat dry. Season all over with the herb and garlic seasoning
mixture and salt and pepper. Put celery chunks and onion quarters in the
chicken cavity. Place on a rack in a roasting pan and insert a meat thermometer
into the middle of the thigh meat, not touching bone.
Pear preserves and a little wine or juice make this glazed chicken easy and
delicious.
INGREDIENTS:
1 roasting chicken, about 5 to 6 pounds
1 onion, quartered
2 to 3 ribs celery, cut in chunks
herb and garlic seasoning mixture
salt and pepper
1/2 cup pear preserves (or peach preserves)
1/4 cup dry white wine (or a fruit juice such as apple juice or orange juice)
PREPARATION:
Wash chicken and pat dry. Season all over with the herb and garlic seasoning
mixture and salt and pepper. Put celery chunks and onion quarters in the
chicken cavity. Place on a rack in a roasting pan and insert a meat thermometer
into the middle of the thigh meat, not touching bone.

Roast at 375° for 1 hour and 15 minutes.
Combine pear preserves or peach preserves with white wine or fruit juice.
Spoon over the chicken. Roast for about 15 to 20 minutes longer, or until meat
thermometer registers 170°. Roast at 375° for 1 hour and 15 minutes.
Combine pear preserves or peach preserves with white wine or fruit juice.
Spoon over the chicken. Roast for about 15 to 20 minutes longer, or until meat
thermometer registers 170°.

[chief_cook2]

Chicken A L’Orange

1 6 oz (168g) can frozen orange juice concentrate, unsweetened
1/2 cup (120mL) water
1 Tbsp. (15mL) unsalted margarine
4 4 oz (115g) skinless chicken breast halves, bone-in
2 Tbsp. (30mL) Mrs. Dash® Extra Spicy Seasoning Blend
1 large fresh orange, cut into 1/4" slices (.6cm)
1 Tbsp. (15mL) cornstarch

1. Mix orange juice concentrate with water and set aside.
2. Melt margarine in large non-stick skillet over medium heat, brown chicken breasts on both sides.
3. Sprinkle each breast with Mrs. Dash® Extra Spicy, top each with one slice of orange. Reduce heat, pour half of orange juice mixture into skillet, cover and cook, simmering for 15 to 20 minutes or until chicken juices run clear. When done, remove chicken to serving plate, keep warm, discard orange slices.
4. Whisk cornstarch into remaining juice and stir mixture into skillet, cooking 1 or 2 minutes over low heat until slightly thickened.
5. To serve, pour sauce over chicken and garnish with remaining orange slices.

= Quick Cooktime
= Low Sodium



Serves: 4
Serving Size: 1 chicken breast
Prep Time: 10 min
Cook Time: 20 min







Calories: 275
% of Calories from Fat: 24%
Total Fat: 7 g
Saturated Fat: 2 g
Unsaturated Fat: 5 g
Trans Fat: 1 g
Cholesterol: 66 mg
Sodium: 76 mg
Potassium: 654 mg
Carbohydrates: 24 g
Fiber: 2 g
Protein: 28 g




8 Ratings / 6 Reviews

Rate This Recipe!

[chief_cook2]

Balsamic Chicken

Categories: Main Dish-Poultry, To Try

Source: Mimi's Recipe Board Sue Freeman

3 LBS. chicken breasts
flour for dredging
1/3 cup olive oil
2 large onions chopped
5 cloves garlic, minced
1 cup chicken broth
1/2 lb. mushrooms, cleaned and sliced
1/2 cup balsamic vinegar
1/2 cup black olives, pitted and halved
1/2 tsp thyme
1/2 tsp rosemary
10 parsley sprigs, leaves only, chopped
salt and pepper to taste

1. Clean and dry chicken.

2. Dredge in flour and brown, setting each piece aside until all chicken is
done.

3. Put the onions and garlic in the skillet with a little more olive oil and
lightly saute the onions over a low heat, covered, until onions are
translucent.

4. Do not brown onions and garlic.

5. Add chicken, broth, balsamic vinegar, olives, mushrooms, thyme, rosemary,
parsely and salt and pepper.

6. Cover and allow to cook over low heat for about 15 to 20 minutes until
chicken is cooked and tender; taste for seasonings.

7. If pan is drying out as you cook add more balsamic vinegar and broth
(equal amounts).

8. When done..serve hot.

[chief_cook2]

Adobo Chicken

1 small sweet onion, sliced
8 cloves crushed garlic
3/4 cup soy sauce
1/2 cup vinegar
1 (3 pound) whole chicken

In a small bowl combine the onion, garlic, soy sauce and vinegar and mix all together. Place chicken in crock pot and pour mixture over chicken. Cook on LOW for 6 to 8 hours.

[chief_cook2]

MOM'S BAKED FRIED CHICKEN AND GRAVY

For the chicken
1 whole chicken, cut into parts
milk
1 stick butter (1/4 pound)
1 cup flour
1 tablespoon seasoned salt
2 teaspoons paprika
3/4 teaspoon pepper
1/2 teaspoon salt
For the gravy
2 tablespoons chopped scallion
1/2 cup chopped fresh mushrooms
3 tablespoons butter and drippings from baking dish, combined with scraped up
crispy bits from chicken
2 tablespoons the leftover flour seasoned for chicken preparation
1 cup milk
1 chicken bouillon cube (optional)

1. Make chicken:
Soak chicken in milk to cover for 20 to 30 minutes. Spray a baking dish (one
that will accommodate all the chicken pieces comfortably in one layer) with
nonstick vegetable-oil spray.
Preheat oven to 400°F. Put the butter in the baking dish and heat it in the
oven until the butter melts. Mix flour and seasonings together in paper sack or
plastic baggie (1-gallon size). Shake each piece of chicken in seasoned
flour. Place chicken pieces, skin-side down, in baking dish. Bake for 20 minutes.
Turn chicken over and bake an additional 20 minutes or until cooked through and
crispy. Remove chicken and set aside in a warm place.

2. Make gravy:
Sauté the scallions and mushrooms in the drippings over medium high heat,
until soft. Mix the seasoned flour with milk first until you see no lumps. Whisk
milk mixture into the sautéing onions and mushrooms. Taste and add bouillon
cube, if desired (You may want to use additional milk if you do). Boil until
thickened to preferred consistency. Put into a gravy dish and serve alongside the
baked chicken.

[chief_cook2]

Mimi's Sticky Chicken

This is the best and easiest roast chicken you've ever tasted. It seems a
little strange, but it's the only one my family will eat, and company loves it,
too!

Servings: 4





2 teaspoons salt
1 teaspoon paprika
3/4 teaspoon cayenne pepper
1/2 teaspoon onion powder
1/2 teaspoon thyme
1/2 teaspoon white pepper
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1 whole roasting chicken, about 3 pounds
1 cup chopped onions

1. Combine all spices (first 8 ingredients) in small bowl.
Rinse chicken, inside and out. Drain well.

2. Rub spice mixture over skin and the inside of chicken.

3. Place in a resealable plastic bag, seal and refrigerate overnight.

4. When ready to roast, stuff cavity with onions.

5. Place chicken breast side down in roasting pan.

6. Roast uncovered at 250ºF (that's not a typo...it's really 250º! Anything
over 225º is safe as long as the chicken reaches an internal temperature of at
least 155º, which this does, and more) for about 5 hours. Baste occasionally
with pan juices or until pan juices start to caramelize on bottom of pan and
chicken is golden brown.

[chief_cook2]

Chicken Fettuccine with Roasted Red Pepper Sauce

6 ounces dried spinach fettuccine, cooked and drained
4 skinless, boneless chicken breast halves
Salt (to taste)
Pepper (to taste)
1 can (14.5 oz.) diced tomatoes with Italian herbs
1/2 cup chicken broth
1/2 jar (7-ounces) roasted red sweet peppers, drained and chopped
Fresh rosemary (garnish)

Cook pasta according to package directions; drain.

Season chicken with salt and pepper.
Place on unheated rack of broiler pan.
Broil 3 to 4 inches from heat for 6 to 7 minutes per side.
Next, in medium saucepan, you want to add the un-drained tomatoes,
broth and peppers.

Bring to ingredients to a boil and reduce heat. Simmer, uncovered,
for 15 minutes.

You want to divide hot pasta among 4 plates. Slice chicken and
arrange over pasta.
Now, top chicken and pasta with sauce. Garnish with rosemary.

[carnation037]

from jamaicacooking
« Thread Started on Feb 17, 2007, 8:02pm »
Jamaican
Jerk Chicken

3 chickens cut in six
6 cloves of garlic

Jerk marinade:
2 onions
1 1/2 cup escallion
2 tsp.pimento(allspice)
2 sprig of thyme
1/2 tsp.grated nutmeg
2 hot peppers
1/2 tsp.mace
1 tsp.salt
1 tsp. sugar
1 tsp.black pepper

1) Cut chickens in quarters. Rinse in lime water, drain and season with the garlic.
2) Blend all jerk marinade ingredients together in a blender or food processor.
3) Rub on jerk marinade on to seasoned chicken, leave to marinade 3 hours or overnight.
4) Prepare grill with charcoal, let it burn until you see white residues .
Put chicken quarters skin side down,keep turrning to prevent the chicken from burn.
Or put in oven 250°.


Happy Weekend!
www.jamaicacookingcookbook.com
Make wonderful Mouthwatering Jamaican dishes at home and surprise your loved ones, friends and relatives.

[carnation037]

from creolechef
« Thread Started on Feb 10, 2007, 1:21pm »

Turkey isn't just for holidays in Louisiana. In New Orleans, neighborhood stores sell fried and baked turkey
wings daily. This is my spin on them.

Louisiana Baked Turkey Wings

Ingredients:
2 Turkey wings(drumsticks and wing parts)
1/4 cup Louisiana Hot Sauce
1/4 cup Worchestire Sauce
1/4 cup Soy Sauce
salt to taste
black pepper to taste
garlic powder to taste

Rinse turkey wings and separate at the joint so you have the drumsticks separate from the wings...Place turkey in big bowl and season to taste with salt,pepper and garlic powder...Combine hot sauce,worchestire sauce and soy sauce in small bowl...Pour over turkey and massage sauces into the skin...Let marinate in sauces for at least 20 minutes...Put about half inch of water or chicken stock into a large baking dish...Place turkey into baking dish and pour sauce over turkey wings...Cover tightly with aluminum foil...Bake for 2 hours in a preheated 375 degree oven, making sure to turn turkey wings over twice during cooking....Serve and enjoy...

I posted more personal creole/cajun recipes here: www.louisianacreolerecipes.com/

[carnation037]

from jamaicacooking
« Thread Started on Feb 17, 2007, 8:14pm »
Curried Chicken Recipe!!

1 whole chicken
1 onion, chopped
2 stalks escallion
3 cloves garlic
1 inch ginger
1 tsp sugar
2 tbsp cooking oil
1 tsp salt
2 cup water
1 tbsp curry powder

(1) Cut chicken in appropriate sizes for serving.
(2) Combine garlic, onion slice, escallion and ginger to chicken. Leave it to marinate for 40 mins.
(3) Rub curry powder, salt and sugar. Leave it for a further hour.
(4) Place chicken in a sauce pan with oil,keep turning until curry powder is cooked.
(5) Add water and allow to simmer until chicken is cooked. Served with rice and green bananas.


Happy Weekend!
www.jamaicacookingcookbook.com

[chief_cook2]

Almond Butter Chicken with Orange Sauce

2 boneless, skinless chicken breasts
2 tbsp all-purpose flour
1/2 tsp salt
1/2 tsp black pepper
1 egg, beaten
1 Sliced almonds

Orange Sauce:
1 tbsp brown sugar
2 tsp cornstarch
1/2 cup juice of one fresh orange
2 tbsp butter
1 tsp grated orange rind

Orange sauce:
Combine brown sugar and cornstarch in a saucepan. Add juice, butter and rind. Cook
on medium heat,stirring constantly, until thickened.

Place each chicken breast filet between two pieces of plastic wrap. Pound with meat
mallet to 1/4" thickness.

Coat chicken with flour. Sprinkle with salt and black pepper. Dip one side into
egg and press with almonds. Melt butter in a large skillet. Add chicken, almond
side down.

Cook on medium high heat for 3 to 5 minutes or until almonds are toasted. Turn breasts.

Lower heat to medium low and cook for 10 to 12 minutes more or until chicken is
no longer pink in center. Serve with orange sauce.

serves 4