Fresh Chicken/Turkey/Poultry recipes

[chief_cook2]

Baked Chicken and Cheese

8 boneless chicken breast halves
8 slices Swiss cheese
1 can Cream of Chicken Soup
1/2 cup milk
1/4 cup sour cream
1-1/2 cups herb stuffing crumbs
1/4 cup melted butter
A few sliced mushrooms
Some diced green pepper
Chopped fresh parsley

Place chicken breasts in a buttered 9 x 13-inch baking dish. Top each
with a slice of cheese.

Mix together the soup, milk, and sour cream. Pour over chicken and
cheese. Top with herb stuffing, sliced mushrooms, and green pepper.
Drizzle melted butter over.

Cover with foil and bake at 350 degrees for 30 minutes, then remove
foil and bake another 30 to 40 minutes. Sprinkle with some chopped,
fresh parsley.

Makes 6 to 8 servings

[chief_cook2]

The curry-citrus sauce is the perfect accent for the golden baked chicken.

Curried Honey Chicken

1/4 cup butter, melted
1/4 cup orange juice
1/4 cup honey
2 TBSP lemon juice
1 TBSP prepared mustard
1 to 2 tsp. curry powder
1 tsp. salt

6 bone-in chicken breast halves (8-oz. each)
1 tsp. cornstarch
1/3 cup cold water

In a large bowl, combine the first seven ingredients; set aside
1/3 cup for basting.
Dip chicken in remaining butter mixture; place in a well-greased
13-in. x 9-in. x 2-in. baking dish.
Bake, uncovered, at 350 for 1 hour, basting occasionally with
reserved butter mixture.
Remove chicken and keep warm.
In a small saucepan, combine cornstarch and water until smooth.
Stir in the pan drippings. Bring to a boil; cook and stir for 2
minutes or until thickened. Drizzle over chicken.
YIELD: 6 servings.
Recipe source: Taste of Home magazine, October/November, 2006,
suubmitted by Joanna Burks of Marshfield, Missouri.
Peg's Notes: I used boneless chicken breasts so you don't need to
bake it quite as long...about 40-45 minutes or until juices run clear.

[chief_cook2]

Martha Stewart recipe
Prep:10 minutes Total:50 minutes

Buttermilk Baked Chicken

Vegetable oil, for baking sheet
8 slices white bread
1 cup buttermilk
1 teaspoon hot-pepper sauce
Salt and pepper
3/4 cup grated Parmesan cheese, (2 1/2 ounces)
1 teaspoon dried thyme
4 pounds chicken parts, (preferably legs, thighs, and wings), rinsed and patted dry

Preheat oven to 400 degrees. Generously rub a baking sheet with
oil. In a food processor, pulse bread until it turns into coarse crumbs.

In a large bowl, stir together buttermilk, hot-pepper sauce, 3/4
teaspoon salt, and 1/2 teaspoon pepper. In a separate bowl, mix
breadcrumbs, Parmesan, thyme, and 1/8 teaspoon pepper.

Place the chicken in the buttermilk mixture, turning to coat
evenly. Working with one piece at a time, remove chicken from liquid,
letting excess drip back into bowl; dredge in the breadcrumb mixture,
turning to coat evenly. Place coated chicken pieces on prepared baking
sheet.

Bake until chicken is golden brown, about 35 minutes.
Serves 4

[chief_cook2]

Batter Fried Chicken

1 c all purpose flour
1 tsp baking powder
salt, pepper and nutmeg
1 large egg
1 1/4 c milk
1 chicken cut up for frying
peanut or vegetable oil for frying

Sift the flour, baking powder, 1 tsp of salt,
pepper and nutmeg into a mixing bowl.
In a separate bowl, beat the egg until it is fluffy
then beat in the milk.
Make a well in the center of the flour and pour in
the egg-milk mixture.
Gradually whisk the flour into the liquid until it
forms a smooth batter.
Cover and refrigerate for at least 30 minutes.

Wash the chicken and place it in a large mixing bowl.

Add a small handful of salt and enough cold water
to cover the chicken completely. Toss until the
salt is dissolved. Soak for 30 minutes, refrigerate.

Fill a deep fat fryer with enough oil to come halfway
up the sides.
Over medium high heat, bring the fat to 375 f.
Meanwhile drain the chicken and pat it dry.
Stir the batter.
Add the chicken to the batter, coating it completely.
Beginning with the dark meat lift the chicken out one
piece at a time, letting the excess batter go back
into the bowl.
Put the battered pieces into the oil.
Repeat until the pot is full but not crowded.
Fry until well browned and well sealed, about 5 minutes.
Reduce the heat to medium 325 f.
Fry the chicken, turning only once, until it is cooked through
and golden brown, about 20 minutes longer.
Lift the chicken from the fat, let the fat drain from it
completely.
Serve hot or at room temperature.

. . . . .
Chicken Fried in Batter

1 (2-3 lb.) chicken
1 c. milk
1 egg
1 tsp. baking powder
1 c. flour
1 tsp. salt
1 tsp. sugar
1/2 tsp. pepper
1/2 tsp. paprika

Beat egg and add milk.
Add dry ingredients and beat until smooth.
Dip pieces in batter and fry at 350-375 degrees in deep
oil 15 minutes. Thicker pieces, fry for 20 minutes.
You can also fry fish this way.
. . . . .

Coating for Southern Fried Chicken:
4 c. flour
2 Tbsp. salt
3 tsp. Accent
1/2 tsp. ginger
1 tsp. celery salt
1/2 tsp. thyme
1 tsp. pepper
1/2 tsp. basil
2 tsp. dry mustard
1/2 tsp. oregano
4 tsp. paprika
Beat together 1 egg and 1/2 c. milk.
Dip chicken in milk then flour and spice mixture. Fry.
. . . . .

Country Oven Fried Chicken

1/3 cup butter or margarine, melted
1/3 cup flour
3/4 t. salt
1/2 t. pepper
1/4 t. thyme leaves
1/4 t. rosemary leaves, crushed
1/4 t. paprika
2 1/2 to 3 1/2 lb. chicken, cut into 8 pieces

Heat oven to 375. In roasting pan, melt butter in oven,
4 to 6 minutes.
Meanwhile, combine remaining ingredients except chicken.
Dip chicken in melted butter, then coat with flour mixture.
In same pan, place chicken, skin side down.
Bake for 25-30 minutes. Turn chicken over.
Continue baking for 30-35 minutes or until fork tender.
Serves 4-6
. . . . .
Crispy Fried Chicken

12 chicken legs
(drumsticks)
1/3 cup cornflakes cereal, crushed
1 1/2 cups flour
1 teaspoon onion salt
1 teaspoon celery salt
1/2 teaspoon garlic salt
1/2 teaspoon salt
1/2 teaspoon pepper

Combine cornflakes, flour, and seasoning in a bowl.
Rinse chicken in cold water and dip each drumstick into the
flour mixture.
Heat cooking oil in a deep frypan. Using tongs, carefully place
chicken in frypan and cook over medium high heat for about
15 minutes, or until golden, crispy and thoroughly cooked.
Using tongs, remove chicken from frypan and drain on paper
towels.
Serve hot or cold.
This fried chicken is easy to eat and great for picnics.

[chief_cook2]

Honey Fried Chicken

3 pounds meaty chicken pieces
3/4 cup honey
3/4 cup buttermilk baking mix -- or more
2 teaspoon dry mustard
1/2 teaspoon paprika
Salt and pepper -- to taste
Vegetable oil

Coat chicken with honey; set aside. Combine buttermilk baking mix,
mustard, paprika, salt and pepper; dredge chicken in mixture. Heat 1/2
inch oil to 375F in a 12-inch skillet over medium heat. Carefully place
chicken in hot oil and cook about 5 minutes or until underside of
chicken is golden; turn chicken pieces and cook about 5 minutes,
turning as needed. Reduce heat to low and cook 7 to 10 minutes longer
or until juices run clear. Remove chicken; drain on paper towels.

Serves 4-6

[chief_cook2]

Chicken Puff #80372

I developed this recipe after having been served something similar at a local
restaurant. This is my personal attempt at what was called Dublin chicken
puff. — Jan 7, 2004

2 chicken breasts, boneless
1 teaspoon tarragon
salt and pepper, to taste
1 can mushroom stems and pieces (4 ounces) drained
1 cup colby-monterey jack cheese, shredded
1 package pillsbury puff pastry, thawed

1. Preheat oven to 350 degrees F.
2. Spray a cookie sheet with nonstick spray and place chicken breasts on it.
3. Sprinkle with taragon, salt and pepper.
4. Bake for about 25 to 30 minutes, turning once, until no pink remains.
5. Remove from oven, cool slightly and chop into cubes.
6. IN a medium bowl, mix cubed chicken with mushrooms and cheese.
7. On a square of puff pastry, place half chicken mixture, gather sides of
pastry up and twist together.
8. Place prepared pastry onto one side of a greased cookie sheet.
9. Repeat.
10. Bake puffs for 25 to 30 minutes until pastry is browned to your liking.
11. Serve with salad if desired.

[carnation037]

from jamaicacooking
« Thread Started on May 31, 2007, 10:09pm »

Jamaican Chicken & Green Peas Recipe

3 pounds chicken thighs
2 cups green peas
1 pound white rice
1 cup coconut juice
1/2 pound carrot (diced)
1 ounze butter
1 green pepper
Celery
1 teaspoon garlic power
Cooking oil
1/2 teaspoons salt
1 cup brown sugar
2 teaspoons lime juice

Remove skin from chicken, cut into 2-3 inches. Season with salt, onion, celery,
green pepper, garlic powder. Cover and leave it to marinade for 20 minutes.
Cook peas until tender. Heat cooking oil until hot in sauce pan,
remove seasoning from chicken and place into sauce pan. Fry until brown.
Add peas, sugar and seasoning while frying, turning frequently. Add rice,
continue turning until all are brown. Add carrot, coconut juice and water to cover the food.
Bring to the boil, add butter and green pepper with the stem. Cover and simmer until cooked.


Happy Weekend!
www.jamaicacooking.com

[chief_cook2]

Chicken, Mac, and Cheese in a Skillet

1/2 cup whole wheat macaroni (pre-cooked measure)
1-1/2 cups broccoli flowers (pre-cooked measure)
1 teaspoon olive oil
8 ounces boneless chicken, cut into bite-size pieces
4 ounces cream cheese
12 ounces evaporated milk
8 ounces grated cheddar cheese

Macaroni and/or broccoli may be cooked ahead of time
and stored for use in this recipe.

Cook macaroni until tender but not mushy.

Cook broccoli until soft.

Put the olive oil, then the chicken pieces into a
large skillet. Cook until the chicken is done,
stirring occasionally.

Turn heat to low and take skillet off the heat.

When the skillet has cooled enough so chicken doesn't
sizzle, add the cream cheese. Let it sit in the pan 2
or 3 minutes to soften it a bit.

Add the condensed milk and grated cheddar cheese to
the skillet. Carefully stir all together.

Add the cooked macaroni and cooked broccoli to the
skillet and stir together.

Put skillet on low heat for 10-20 minutes, stirring
occasionally. Cooking is completed when cheese is
melted and the meal thickens in the skillet.

Serves 4 generously

[chief_cook2]

Apricot Chicken

1 Tbsp. olive oil, butter or margarine
1/2 cup chicken broth or 1 tbsp. chicken bouillon or
base plus 1/2 cup
water
4 skinless, boneless chicken breast halves (2 chicken
breasts)
1/2 cup all purpose flour
1/2 tsp. salt
1 tsp. cardamon or marjoram
1/2 cup apricot or peach preserves
1 Tbsp. gourmet mustard (spicy brown or Dijon
varieties work well)
1/2 cup nonfat yogurt or fat free sour cream
1 cup baby carrots
2 Tbsp. slivered almonds, walnuts or pine nuts

Preheat oven to 350 degrees. Melt margarine or butter
(or add oil) in baking dish. Shake chicken in a
plastic bag with flour, salt and cardamon or marjoram,
until coated. Place chicken in the baking dish,
turning to coat with oil or butter. Bake for 20
minutes. Combine preserves, mustard and yogurt or sour
cream. Spread mixture over chicken. Add carrots to
baking dish. Pour chicken broth over vegetables,
surrounding chicken. Cover and bake for 15 minutes.
Top with nuts. Continue to bake for 5 minutes.

Serve with rice or bulgur

[chief_cook2]

Idahoan Fried Chicken

2 cups Idahoan® Potato Flakes
2 cups all-purpose flour
1 cup bread crumbs
8 chicken legs
3 tsp. kosher salt
1 tsp. black pepper
1/4 tsp. cayenne pepper
1 tsp. oregano
1/2 tsp. sage
1/2 tsp. thyme
1/2 tsp. paprika
1 tsp. garlic powder
48 oz. bottle of canola oil
3 eggs
1 cup milk

In large mixing bowl, combine 1 cup flour and 1 cup potato flakes. In another large bowl, combine eggs and milk. In another large mixing bowl add the remaining flour, potato flakes and bread crumbs. Add spices into last bowl. Combine mixtures of all three bowls separately.
Heat canola oil on large pot to medium to medium high heat. 325 - 350 degrees F. Coat chicken in flour and potato flake mixture (1st bowl). Roll chicken in second bowl (egg and milk mixture). Place chicken in the potato and spice bowl (3rd bowl). Press mixture into chicken firmly. Lay chicken on waxed paper, until all of the chicken has been coated properly.
Preheat oven to 200 degrees F.
Carefully place chicken in hot oil at intervals. Fry for 7-10 minutes or until done. When each batch is done, place chicken on baking sheet and place in oven for holding. Continue process. Wait 1 minute between cooking batches. This will allow the oil to regain proper cooking temperature.
When chicken is done, serve immediately.

[chief_cook2]

From: Campbell's Kitchen
Prep/Cook Time: 20 minutes

Chicken & Broccoli Alfredo

1/2 pkg. linguine (8 oz.)*
1 cup fresh OR frozen broccoli flowerets
2 tbsp. butter
1 lb. skinless, boneless chicken breasts, cut into cubes
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup OR Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
1/2 cup milk
1/2 cup grated Parmesan cheese
1/4 tsp. ground black pepper

COOK linguine according to pkg. directions. Add broccoli for last 4 min. of cooking time. Drain.
HEAT butter in skillet. Cook chicken until browned, stirring often.
ADD soup, milk, cheese, black pepper and linguine mixture and heat through. Serve with additional Parmesan cheese.
TIP: *Or substitute spaghetti for linguine.
Serve with a mixed green salad topped with grape tomatoes and balsamic vinaigrette. For dessert serve pear halves.

Serves: 4

[chief_cook2]

Chicken Chow Mein

6 ounces uncooked fresh Chinese egg noodles
Nonstick cooking spray
1/2 cup fat-free, reduced-sodium chicken broth
2 tablespoons reduced-sodium soy sauce
1-1/2 teaspoons cornstarch
1/2 teaspoon dark sesame oil
1/2 teaspoon black pepper
1/8 teaspoon Chinese 5-spice powder
6 ounces boneless skinless chicken breasts,
coarsely chopped
2 green onions, sliced
2 cups thinly sliced bok choy
1-1/2 cups mixed frozen vegetables, thawed and
drained
1 can (8-ounce) sliced water chestnuts, drained
and rinsed
1 cup fresh bean sprouts

Preheat oven to 400°F.
Cook noodles according to package directions, omitting salt. Drain and rinse well under cold water until pasta is cool; drain well. Lightly spray 9-inch cake pan with nonstick cooking spray. Spread noodles in pan, pressing firmly.
Lightly spray top of noodles with nonstick cooking spray. Bake 10 minutes.
Invert noodles onto baking sheet or large plate. Carefully slide noodle cake back into cake pan. Bake 10 to 15 minutes or until top is crisp and
lightly browned. Transfer to serving platter. Whisk together next 6 ingredients in small bowl until cornstarch is dissolved; set aside.
Spray large nonstick skillet with nonstick cooking spray. Add chicken and green onions. Cook, stirring frequently, until chicken is no longer pink, about 5 minutes. Stir in bok choy, mixed vegetables and water chestnuts. Cook 3 minutes or until vegetables are crisp-tender. Push vegetables to one side of skillet; stir in sauce. Cook and stir until thickened, about 2 minutes. Stir in bean sprouts. Spoon over noodle cake.
Serves 2

[chief_cook2]

Servings: 6
Preparation Time: 30 Minutes
Cooking Time: 3 Hours

Chicken and Dumplings

1 whole , Whole Chicken 4-5 pounds
1 quart(s) , Water
1 cup(s) , Milk
1 teaspoon(s) , Salt
1 large , Egg
1 large , Egg Yolk
1 tablespoon(s) , Shortening
3 cup(s) , Flour
0 to taste , Seasoned Salt

Instructions:
Put water into a large pot and bring to a boil.
Cut the hen/chicken into pieces.
Place the pieces into the pot of boiling water.
Reduce heat and simmer for about 2 ½ hours or until tender.
While the hen/chicken is cooking, make the dumplings:
• Combine the milk, salt, eggs, shortening, and flour in a bowl.
• Stir ingredients until a ball forms (add more flour if needed)
• Use a rolling pin and roll out the dough into a very thin sheet.
• Cut the dough into 1- inch strips.
• Then cut the dough into ½ inch squares.

Once the meat has completely cooked, separate the meat from the bone.
Drop the bones back into the pot and lay the meat aside.
Then add the dumpling squares into the pot a few squares at a time until all the dumpling squares have been added.
Cook the dumplings until they are completely done. (They should float when they are completely cooked.)
Then add the meat back into the pot with the dumplings.
Add season salt.

[chief_cook2]

Baked Breast Of Chicken Excelsior

8 oz Chicken breast halves, Boned and skinned
1/2 c Butter or margarine, melted
Garlic salt
1 ts Paprika
3 tb Lemon juice
1 c Sour cream, room temp.
1/2 c Sherry or broth
8 oz Canned mushroom pieces, Drained
Dash of pepper

Preheat oven to 375.
Sprinkle chicken with garlic salt to taste.
Mix together melted margarine or butter, paprika and
lemon juice.
Brush chicken well with butter mixture and place in
shallow baking pan.
Bake, tented with foil, about 30 minutes or until
tender, brushing with remaining butter mixture
occasionally to keep from drying.
In a bowl, blend together sour cream, sherry or broth,
mushrooms, and pepper.
Pour over chicken for last 15 minutes.

[chief_cook2]

Two family favorites,
chicken and corn, partner in a dinner recipe that's ready in less than
an hour.
Prep Time:15 min Start to Finish:45 min Makes:4 servings

Ranch Oven-Fried Chicken with Warm Corn Relish

3/4 cup Original Bisquick® mix
1/4 teaspoon pepper
3/4 cup reduced-fat ranch dressing
4 boneless skinless chicken breasts (about 1 1/4 lb)
2 tablespoons butter or margarine, melted
2 cups Green Giant® Niblets® frozen corn

1. Heat oven to 425°F. Spray 13x9-inch pan with cooking spray.
2. In shallow dish, mix Bisquick mix and pepper.
Into another shallow dish, pour 1/2 cup of the dressing.
Coat chicken with dressing, then coat with Bisquick mixture,
pressing so coating sticks to chicken. Place in pan.
Drizzle with butter.
3. Bake uncovered about 30 minutes or until juice of chicken is
clear when center of thickest part is cut (170°F).
4. Meanwhile, cook corn as directed on bag; drain. Stir
remaining 1/4 cup dressing into corn. Spoon warm corn relish onto
serving plate. Arrange chicken on corn.

High Altitude (3500-6500 ft): No change.

[chief_cook2]

Yogurt Marinated Chicken

1 Tbs oil
2 tsp ground cumin
2 tsp paprika
2 tsp coriander
1/4 cup diced onion
1/2 cup yogurt
2 Tbs lime juice
1/4 tsp salt
2 boneless skinless chicken breasts

Heat the oil in a small skillet and stir in the cumin,
paprika, and coriander. Cook, stirring, for a minute
or two, then let cool. In a small bowl mix together
the diced onion, yogurt, lime juice, salt, and
oil/spice mixture. Put the chicken into a container or
a bag or whatever dish you want to use, then pour the
marinade on and turn the chicken so it's evenly
coated.

I would do this in the morning and let it sit in the
frig all day marinating!

You could, of course, bake the chicken at 350 for 10
minutes or so or grill on the barbecue.

[chief_cook2]

Parmesan Chicken Fingers

1/3 cup buttermilk - or 1/3 cup skim milk + 2
teaspoons vinegar
1 clove garlic - chopped
4 boneless skinless chicken breast halves-cut in 1/2"
strips
20 nonfat saltine crackers - crushed
1 teaspoon paprika - 1/2" cubes
1/2 teaspoon salt
2 tablespoons grated parmesan cheese

Stir together buttermilk and garlic in a large bowl.
Add chicken; toss until evenly coated. Refrigerate 30
minutes.

Heat oven to 450° F.

Prepare coating: Combine cracker crumbs, paprika,
salt, and 1 tablespoon Parmesan in a pie plate.

Line a baking sheet with aluminum foil; coat with a
nonstick cooking spray.

Drain chicken; dip in coating, tossing to coat.
Arrange on a baking sheet. Sprinkle with 1 tablespoon
Parmesan.

Bake chicken in heated 450° F. oven 8-10 minutes or
until cooked through.

Serves 4.

Per serving: 250 Calories (kcal); 3g Total Fat; (10%
calories from fat); 32g Protein; 22g Carbohydrate;
71mg Cholesterol; 570mg Sodium Food Exchanges: 1 1/2
Grain Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 0
Fat; 0 Other Carbohydrates

WW Points: 5 pt.

[chief_cook2]

Cashew Chicken
Serving Size : 6
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound boneless chicken -- cut into 1-inch strips
3/4 cup orange juice
1/3 cup Sue Bee Honey
1/4 cup soy sauce
1 tablespoon cornstarch
1 teaspoon ground ginger
1 teaspoon garlic salt
1/2 teaspoon pepper
2 tablespoons vegetable oil
4 green onions -- cut-up
3 large carrots -- cleaned and sliced
2 celery stalks -- sliced
1 cup cashews
Hot cooked rice

Combine juice, soy sauce, honey, cornstarch and seasonings.
Heat 1 tablespoon oil until it begins to smoke.
Stir-fry vegetables for several minutes until the onions become
fragrant. Set aside. Remove from skillet.
Heat another tablespoon of oil until smoking and stir-fry chicken
strips until browned and tender.
Add cooked vegetables, cashews and sauce mix.
Continue cooking until
sauce bubbles and thickens. Serve over hot rice.

[chief_cook2]

Chili Chicken Strips

3/4 cup crushed corn chips
2 Tbsp. dry bread crumbs
1 Tbsp. all-purpose flour
1 to 1 & 1/2 tsp. chili powder
1/2 tsp. seasoned salt
1/2 tsp. poultry seasoning
1/4 tsp. pepper
1/4 tsp. paprika
***
1 egg
1 & 1/2 lbs. boneless skinless chicken breasts, cut into 1/2 inch strips
4 Tbsp. butter or margarine, softened

In a shallow bowl, combine the first eight ingredients.
In another shallow bowl, beat egg.
Dip chicken strips in egg, then coat with corn chip mixture.
In a large skillet, cook half of the chicken in 2 Tbsp. butter
for 8-10 minutes or until juices run clear.
Repeat with remaining chicken and butter.

[chief_cook2]

Healthy Chicken Stir Fry--Serves 4

3 chicken breast halves cut into one-inch cubes
3 cups Broccoli florets
2 small Zucchini chopped
1 red Pepper sliced into quarter inch strips
2 Tbl olive oil divided
3 Tbl low-salt soy sauce
1/2 cup water
2 Tbl cornstarch
4 green onions chopped, including some of the green part
For this dish you can use a large wok or two large saute pans. I'm going to give the description for the saute pans. If you use a wok you can just add it all in.
In a large, non-stick saute pan. Put in one Tbl of olive oil. Heat oil. Put in chicken only and saute until no longer pink inside. Stir often to keep chicken from sticking.
In a second large, saute pan add other tablespoon of olive oil. Heat oil and then add Broccoli, and red Pepper. Saute on medium high for one minute. Add Zucchini and cook one more minute. One of the secrets to good, healthy Chinese food is to cook the veggies only until they still have a bit of a bite to them. Don't make them wilty or you'll just be eating mush.
Add soy sauce to chicken and toss for a half a minute more on medium. Make sure pink is gone from center of chicken pieces. Now make your sauce.
In a cup add water and cornstarch. Stir mixture to dissolve cornstarch. Now add liquid to the chicken. Turn heat back up and stir constantly until sauce turns to a glaze. It will become shiny and stick to chicken.
Pour chicken, sauce, and all veggies in to a large bowl to mix. (If you are using a wok it should be large enough to hold all of this). When it"s mixed up, and sauce is now glazing veggies, you are ready to serve.
Put stir-fry in a bowl and sprinkle with green onions. You're ready to eat.
Optional: Many like rice with their Chinese food. I've been skipping the rice to cut down carbs, but this will taste great served on top of rice.

[carnation037]

from chief_cook2
« Thread Started on May 18, 2007, 4:24pm »

Oven Fried Parmesan Chicken

1 beaten egg
3 tablespoons milk
1/2 cup grated Parmesan cheese
1/4 cup fine dry bread crumbs
1 teaspoon dried oregano, crushed
1/2 teaspoon paprika
1/8 teaspoon pepper
2 to 2-1/2 pounds meaty chicken pieces (breasts, thighs, and
drumsticks)
2 tablespoons margarine or butter, melted

1. Preheat oven to 375 degrees F. Combine egg and milk in a small bowl.
Combine Parmesan cheese, bread crumbs, oregano, paprika, and pepper in
a shallow dish.

2. Skin chicken, if desired. Dip chicken pieces into egg mixture; coat with
crumb mixture.

3. Arrange chicken in a greased 15x10x1-inch baking pan so pieces don't
touch. Drizzle chicken piece with the melted margarine or butter.

4. Bake for 45 to 55 minutes or until chicken is tender and no longer pink.
Do not turn chicken pieces while baking. Immediately transfer chicken to a
covered container; serve within 1 hour. Or cover and chill chicken; transport in
an insulated container with ice packs.

[carnation037]

from Chris in NM
« Thread Started on Oct 10, 2007, 5:45pm »


CHICKEN BREASTS IN WINE – GREAT! This is a keeper!

6 – 8 chicken tenders, boned and skinned
2/3 c. (10 2/3 Tbsp.) butter or margarine
1 1/2 to 2 lb. small white onions (can be canned) I used 1 med. diced
1 lb. small fresh mushrooms – I used I jar sliced
1 tsp. salt
1/4 tsp. pepper
1/2 to 3/4 c. dry white wine - I used Madeira
1(12 1/2 oz.) can chicken broth
3 Thsp. cornstarch
1 c. heavy cream

Fry chicken in about half the butter or margarine, a few pieces at a time, until golden (about 5 minutes on each side). Heat remaining butter in large pan or Dutch oven. Sauté onions about 10 minutes. Add mushrooms and sauté an additional 5 minutes. Add chicken, salt, pepper, bay leaf; thyme, 1/2 cup Sauterne and chicken broth. Cover and simmer over low heat 20 minutes. (This much can be done a day ahead and refrigerated overnight. Reheat before proceeding.) In small bowl, make a smooth paste of cornstarch and remaining wine. Gradually add to chicken and simmer, stirring, for 15 minutes. Stir in heavy cream. Simmer, covered, for 10 minutes. Do not allow to boil vigorously or cream will separate. Remove bay leaf. Serve over rice. Alternative: Use only about half the butter or margarine. Take out the chicken when brown. Sauté the onions and mushrooms in the same fat and then just add the chicken. This will save calories and even enhances the taste. (I did it this way.)

[carnation037]

from Chris in NM
« Thread Started on Oct 20, 2007, 2:19pm »


"Paprika lends gentle flavor with a lot of color to chicken and onion cooked in sour cream."

Sour Cream Chicken Paprika T & T

4 skinless, boneless chicken breast halves
1 1/2 tablespoons vegetable oil
1 cup chopped onion
1 1/2 tablespoons butter
2 tablespoons paprika
1/2 teaspoon salt
2 cups chicken stock - I used 1 1/2 c. stock (broth) and 1/2 c. chardonnay wine
1 teaspoon all-purpose flour
1 (8 ounce) container sour cream

1. You can leave breasts whole or cut them up, whatever your preference. In a large skillet, heat oil over medium-high heat. Add chicken and pan-fry until cooked through and juices run clear, about 10 minutes. Remove chicken from skillet and set aside.


2. Using the same skillet, cook onion in butter until translucent but not brown, about 5 to 8 minutes. Season with paprika and salt. Pour chicken stock into the pan, and bring all to a boil. Reduce heat to simmer; mix flour with sour cream until smooth, then whisk into chicken stock. Place chicken in skillet; simmer until chicken is heated through and sauce has thickened.

ALL RIGHTS RESERVED © 2007 Allrecipes.com

[philly58rose]

I've recently purchased a Procter Silex Roaster oven and I seem to have lost the manuel. I'm roasting a small chicken but I don't know what temp. to use and how long I should leave it. Does any know? greatfuly yours

[carnation037]

from ps4159
« Thread Started on May 13, 2008, 3:58pm »


CHICKEN SALAD PIE

3 c. chicken
1 c. diced celery
½ c. slivered almonds, toasted
½ t. salt
1 T. grated onion
2 T. fresh lemon juice
1 ½ c. mayonnaise
1 can water chestnuts, chopped
1 c. shredded cheese
1 8” pie shell

Mix all ingredients.
Pour in pie shell.
Bake 30 minutes at 375 degrees.
Sprinkle cheese on top.

[carnation037]

from ps4159
« Thread Started on May 13, 2008, 4:14pm »

Chicken with Tarragon Mustard Cream

1 tsp extra virgin olive oil
2 4 ounce boneless, skinless chicken breasts
1/2 cup low sodium chicken stock
2 ounces goat cheese
2 tsp coarse ground mustard
1/4 cup 2% milk
1/8 tsp dried tarragon

Preheat oven to 300°F.

Heat oil in a large non-stick skillet over medium high
heat. Add chicken breasts and allow to cook for about
2 - 3 minutes, without turning. Then, turn and cook
for 2 minutes. (The surface should be seared brown on
both sides.)

Remove the chicken and place on a sheet of foil to
catch any juices and put in the preheated oven.

Deglaze the pan with the chicken stock and allow the
sauce to reduce by about half.

Remove from the heat and add the goat cheese. Whisk in
the cheese with the pan off of the heat until the
sauce is smooth.

With the pan still off of the heat, add the mustard,
milk and tarragon. Stir until the sauce is smooth.

Reduce the heat to low-medium and place the pan back
on the burner. As the sauce slowly reheats remove the
chicken breasts from the oven and place in the sauce.
Turn frequently as the sauce and chicken breasts heat
through (they are ready when the internal temperature
is 160°F).

[Chris in NM]

Glazed Lemon Chicken
« Thread Started on Aug 6, 2008, 10:00am »

Glazed Lemon Chicken

• 4 skinless boneless chicken breast halves
• 4 tbsp honey
• Juice and zest of 1 large lemon
• 1 garlic clove, crushed
• 1 tbsp Dijon mustard
• 1 tsp freshly ground black pepper

Combine honey, lemon juice and zest, garlic, mustard and black pepper in a glass dish. Place chicken breasts in marinade, coating both sides with mixture. Cover and marinate for at least 2 hours, preferably longer.
Preheat oven to 400 degrees. Place chicken breasts in a baking dish and spoon marinade over them. Roast for 25 minutes. Serve with a wild rice blend and steamed vegetables. Serves 4. www.about.com

[Chris in NM]

Posted by Marlaoh Thread Started on Feb 26, 2003, 7:23am

Lime Chicken Picante
" Quick, easy, spicy chicken "

Ingredients
1/2 cup chunky salsa
1/4 cup Dijon-style prepared mustard
2 tablespoons fresh lime juice
6 skinless, boneless chicken breasts
2 tablespoons butter
6 tablespoons plain yogurt
1 lime, sliced into segments


Directions
1 In a shallow nonporous dish or bowl combine the salsa, mustard and lime juice. Mix well. Add chicken, cover dish and refrigerate. Marinate for at least 30 minutes.

2 Melt butter or margarine in a large skillet over medium heat. Remove chicken from marinade and add to skillet. Saute, turning frequently, until browned on all sides. Meanwhile, boil remaining marinade in a saucepan for 4 to 5 minutes, to remove all possibility of bacteria.

3 Add boiled marinade to chicken and saute another 3 to 5 minutes or until chicken is 'fork tender' and marinade is starting to glaze. Remove chicken to serving platter; raise heat to high and boil marinade for 1 minute. Spoon marinade over chicken and top each breast with 1 tablespoon yogurt and 1 lime wedge. Serve.

Makes 6 servings

[carnation037]

from camrodri
« Thread Started on Wed, Feb 18, 2009, 1:30pm »

hi guys, this is one of my favorite and delicious recipes
enjoy it

CHICKEN ROLLS IN MUSTARD

To this delicious recipe alone will need:

2 chicken breasts
Mustard to taste
2 Large red peppers
2 Big Head Onions
2 Tablespoons butter
1 Tablespoon oil (preferably Olive)
1/2 cup white wine

First, breasts must be filleted to obtain long strips about 3 cm (1.18 inches) wide.
Grease each strip with mustard and roll them for the mustard is inward, fastened with a
toothpick to keep the shape during cooking.
Then cut the onion into thin slices and put them to fry in oil with the butter until softened.
Cut into thin strips and add peppers with a pinch of salt. Simmer for a few minutes.
Finally, incorporate the chicken rolls and wine, salt and pepper to taste and let cook until
meat is ready.
Enjoy it!

<< Last Edited: Feb 18, 2009, 1:34pm by Chris inNM >>

[carnation037]

from ravish30
« Thread Started on Wed, Feb 26, 2009, 5:30pm »

Honey Orange Chicken

6 skinned Chicken Breasts, cut in half
6 oounce can frozen orange juice
1/4 c. honey
3/4 c. bread crumbs
1/2 c. flour
1 tsp paprika
1/4 tsp. thyme
1/2 tsp. salt

Defrost orange juice.
Combine the undiluted orange juice and honey in a dish.
Mix bread crumbs, flour, paprika, thyme and salt in separate dish.
Roll chicken in honey mixture, then in bread crumb mixture.
Place in greased baking pan.
Drizzle with rest of honey mixture.
Bake at 375 degrees F. for 45-50 minutes.