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Ingredients: 4 breasts, chicken, halves, 4 thighs, chicken, skinned, 3 Cup(s) broth, chicken 5 Teaspoon(s) curry powder, divided 11 Ounce(s) oranges, mandarin, canned 1/2 Cup(s) cashews, halved, unsalted 1/2 Cup(s) dates, pitted, chopped 2 Teaspoon(s) pepper, red, diced 1 Cup(s) yogurt, mandarin orange 1/2 Cup(s) mayonnaise, reduced 1/4 Cup(s) coconut, flaked 1/4 Cup(s) chutney, finely chopped Directions: Put the chicken in a deep saucepan. Add broth and 4 teaspoons of the curry powder. Cover and simmer for about 30 minutes or until the chicken is fork tender. Remove from the heat and allow the chicken to cool in the broth. When cool, separate the meat from the bones. Discard the bones and broth. Cut chicken into bite-sized pieces and put it into a large bowl with the oranges, cashew halves, dates, and red pepper; set aside. In a small bowl, make the dressing by mixing together the yogurt, mayonnaise, coconut, chutney, and the remaining teaspoon of curry powder; blend well. Fold the yogurt dressing into the chicken-orange mixture. Arrange lettuce cups on a large platter. Fill with salad, garnish with coconut and cashews. * Plain orange or lemon yogurt may be substituted. Cook: Lynn Akers, Virginia Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest : Delmarva Poultry Industries, Inc. : Georgetown, Delaware, 19947-9622
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For example, if the recipe calls for 1 cup Rich Stock, start it with at least 2 cups of strained basic stock. dark meat, Chicken marsala pockets Bake the puff pastry biscuits per instructions Cut chicken chunks into small pieces Slice 1/2 onion thinly Slice mushrooms thinly Sautee chicken, mushroom slices, and onion slices in a frying pan (medium fire) with butter/margarine Add garlic Salt, Thyme, Sesame spinach salad Wash spinach thouroughly and trim off tough stems. Spin or pat dry. Mix remaining ingredients together and toss with spinach. Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE; CAL: 71; CHO: 0mg; CAR: 5g; PRO: 3g; SOD: 217mg; F Grilled chicken caesar salad Cooked chicken. Cut into small pieces. Toss lettuce and dressing. Add croutons and cheese. Place chicken on top. Serve immediately. Honey-mustard chicken 1. Combine mustard and honey in a small bowl. Stir in dill and orange peel. 2. Line a baking sheet with foil. Place chicken, skin-side down on prepared pan. Brush sauce on top of chicken; coat well. 3. Turn chicken over. Gently pull back skin and brush me