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Ingredients: 1/3 Cup(s) plus 1 t vegetable oil 12 6-inch corn tortillas -1 Cup(s) medium onion, chopped -1 medium green bell pepper, seeded, chopped 1/2 Teaspoon(s) dried oregano 1/2 Teaspoon(s) dried basil 3 10-oz cans purchased enchilada sauce 3 Cup(s) (about) shredded cooked chicken 3 Cup(s) packed grated monterey jack cheese (about 12 oz) Directions: Heat 1/3 C vegetable oil in heavy small skillet over medium-high heat. Using tongs, add 1 tortilla and cook until softened, turning once, about 15 seconds for each side. Transfer tortilla to paper towels and drain well. Repeat with remaining tortillas. Heat remaining 1 T vegetable oil in heavy large skillet. Add onion, pepper, oregano and basil and saute until onion and pepper are tender, about 5 minutes. Season to taste with salt and pepper. Lightly oil 13x9x2-inch glass baking dis h. Spoon 1/2 C enchilada sauce into dish. Place scant 1/4 C chicken in center of 1 tortilla. Sprinkle with 1 generous T onion mixture. Set aside 1/2 C cheese for topping. Spoon 2 generous T cheese atop chicken. Roll up tortilla and place seam side down in prepared dish. Repeat with remaining tortillas, chicken, onion mixture and cheese. Pour remaining sauce over enchiladas. Sprinkle with reserved 1/2 C cheese. Cover with foil. (Can be made 1 day ahead. Chill.) Preheat oven to 350'F. Bake enchiladas, covered, until sauce bubbles and cheese melts, about 35 minutes. Serve hot with sour cream. Bon Appetit/October/94
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Add vinegar, broth, bay Amish-style chicken and corn soup Combine stewing hen with chicken stock, coarsely chopped onions, carrots, celery, and saffron threads. Bring the stock to a simmer. Simmer for about 1 hour, skimming the surface as necessary.Remove and reserve the stewing hen until cool enough to handle Stir-fry chicken with vegetables [sung gai pin] The vegetables for this dish should be "chunky" rather than "leafy". Some suggestions are fresh mushroom slices; scallions(white part),cut in 1/2" diagonals; sweet red peppers, seeded and cut in 1" cubes; sweet green Cream of chicken soup supreme Place the chickeo, veal knuckle and butter in a large soup kettle. Lightly brown the outside of the chicken in the butter and the fat that wiil gather from the chicken and veal knuckle Then add the carrots, parsley, celery, pepper, onion and cold Barbequed chicken Mix all sauce ingredients. Pour over chicken breasts in crock pot. Cook at low for 5-6 hours. Broiled/grilled marinated chicken (gai yang) A street and market food served everywhere in Thailand, this chicken is traditionally associated with the Northeast. At the train stations or bus stop, you can get a few skewers and a little bag of sticky rice for a delicious snack or light lunch. The mar Chicken backs and wings fricassee Coat chicken pieces with seasoned flour. In a heavy skillet, heat oil and arrange chicken pieces, skin side down, in oil. Brown on both sides. Add onion, garlic, water and parsley. Cover and cook over low heat until chicken is tender, about 1-1/2 Brown chicken stock - master chefs Preheat your oven to 450 F. Roast the chicken bones in a roasting pan in the oven for 30 minutes, then add the vegetables and roast for 15 minutes more. Transfer everything to a stockpot. Deglaze the roasting pan with a little water, scraping up the littl Toriwasa ( chicken & parsely with horesradish sauce ) Skin and bone chicken breasts. Cut chicken breasts horizontally into paper thin slices, then into shreds 1/4" wide. Put chicken, sake, 1/8 t salt, and a sprinkling of MSG into a small saucepan. Bring to a boil. Remove from heat and let cool to roo Chicken and wild rice salad Bring water to a boil in a 2-quart heavy saucepan, then add rice and 1 teaspoon salt. Reduce heat to low and cook, covered, until rice is tender and most grains are split open, 1 to 1 1/4 hours. Drain well and cool. Whisk together oil, vinegar, mustard, r Crusty chili-spiced "fried" chicken 1. Spray large baking sheet with nonstick cooking spray. 2. In food processor, combine bread cubes, lime peel, chili powder, garlic powder and coriander; process until crumbly. 3. Place bread crumb mixture on a large sheet of wax paper. In shallow bowl, b Oven chicken cordon bleu Heat oven to 375F. Spray 8 inch square (1 1/2 quart) baking dish with nonstick spray. Place 1 chicken breast between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with rolling pin or flat side of meat mallet Tahitian chicken Heat oil in a large frying pan. Wash the chicken pieces and roll them in flour. Brown the chicken in the hot oil. Mix cornstarch, sugar, water, vinegar, and soy sauce in a small mixing bowl. Place browned chicken pieces in a 13X9X2 baking pan in a Hot and sour chicken soup Chicken breasts should be skinned and boned Cut the chicken into 1/8 in. slices. Stir the chicken slices with 1 T soy sauce in a bowl. Cook chicken in oil in 5 qt. dutch oven until tender, about 3 min. Remove the chicken, add the remaining soy Dijon-tarragon cream chicken 1. Melt the butter and heat the oil in a skillet over medium-high heat. Season chicken with salt and pepper, and place in the skillet. Brown on both sides. Reduce heat to medium, cover, and continue cooking 15 minutes, or until chicken juices run clear. S Asian chicken stir-fry 1. Prepare rice according to recipe, omit salt. 2. Rinse and pat dry vegetables; chop onion and bok choy (use both white part and green leaves)and slice mushrooms, set aside. 3. Rinse and pat dry chicken; on a separate cutting board slice chicken into thi Spiced chicken pilau Melt ghee in large saucepan. Add onions and chicken and fry 3 minutes, stirring constantly. Add turmeric and rice; cook 2 minutes, stirring constantly. Stir in stock, cardamom seeds, cinnamon, cloves, fenugreek and salt. Bring to a boil. Stir well Grilled chicken tacos Rinse chicken; pat dry. Arrange in shallow dish. Combine taco seasoning, lime juice and oil; pour over chicken. Cover and marinate in refrigerator 2 hours. Grill chicken breasts over medium coals 15-18 minutes or until tender, turning once. OR Broil 4- Chicken and barley salad Bring water to a vigorous boil in a medium saucepan over high heat. Stir in barley; return to a boil. Reduce heat, cover, and simmer 8-10 minutes or until barley is tender, stirring occasionally. Drain if necessary; cool. Toss barley with rem Crockpot chicken & herb dumplings Sprinkle chicken with salt and pepper, place in crockpot. Insert clove s in one onion. Put all onions into pot. Add garlic, marjoram, thyme, bay leaf and wine. Cover and cook on low 5 to 6 hours. Remove bay leaf and cloves. Stir in sour cream. Increase Aunt jeanne's chicken salad Boil the chicken breasts in water until they are cooked thoroughly. Remove breasts from pot and cool on plate until they are easy to handle and cut. Chop up the chicken being very careful to remove all ligaments and grissle. Add onion, sweet pickle re Chicken soup with coconut milk 1) Put the coconut milk into a medium sized pot. 2) Add the Chicken stock. 3) Add the ginger, lemon grass,kaffir leaves and cook for 5 mi nutes stirring occasionaly. 4) Cut the chicken into small (2cm) cubes. 5) Add the chicken, salt, fish sauce, sugar an Orange-sauced chicken stir-fry Rinse chicken; pat dry. Cut the chicken into 1" pieces. Set aside. For sauce, stir together orange juice, cornstarch, sherry, tamari sauce, and ground ginger. Set aside. Spray a cold work or large skillet with nonstick coating. Preheat Tequila chicken with tomatillo sauce *Wear rubber gloves when slicing and seeding peppers. Mix marinade ingredients in a plastic food bag. Add chicken and close bag, squeezing out as much air as you can. Marinate in refirgerator 4-8 hours turning bag once. TOMATILLO SAUCE: Put tomatillos, j Chicken asparagus marsala Pound the chicken pieces to 1/4-inch thickness. Melt the butter or margarine in a fry pan over medium-high temperature. Add chicken and cook, turning, for about 5 minutes or until the chicken is brown. Remove chicken and set Chicken stir fry Use optional vegetables when they are in season. *Immerse these vegetables 1-2 minutes in boiling water before adding to stir fry. Cut semifrozen chicken into bite size pieces, set aside. Add oil to pan and stir fry chicken over medium high Chicken in cilantro sauce Marinate chicken in mixture of oregano, garlic salt, pepper and vinegar. Meanwhile, combine cilantro, onion, tomatoes, green pepper and chile in blender and blend until smooth. Set aside. Heat oil in skillet, add onion and season to taste with pap Chicken casserole for a crowd Combine the first 6 ingredients. Add 2 cups cheese. Mix mayonaise and sour cream; add to chicken mixture and toss. Spoon into 2 greased 13"x9"x2" baking dishes. Sprinkle with chips. Top with remaining cheese. Bake uncovered, at 3 Chicken breasts stuffed with orzo COMBINE PASTA AND BROTH in a small pot, cover, place over medium-high heat, bring to a boil and cook 5 minutes, or until barely soft. Remove from heat and transfer contents of the pot to a work bowl. Add salt and pepper. Meanwhile, heat the olive Chicken fried steak #2 ( kathy pitts ) Beat the steaks very well with a meat pounder (they should be almost falling apart). Dip first in the flour, then in the egg, and again in the flour. For a really crisp crust, dip again in the egg, and the flour. Heat the oil in a large frying pan (the Best-ever boneless fried chicken 1. For Chicken, combine the flour, paprika, salt and pepper in a large brown paper bag. Close bag to seal tightly; shake until well blended. Reserve 2 tablespoons of the flour mixture for the gravy. Add the chicken to the bag; shake gently until evenly Beggar's chicken Prepare Chicken: Trim excess fat from chicken; remove wing tips. Mix mixture for skin; rub chicken inside & out with it. Leave uncovered at room temperature, while coating is absorbed and dried. Repeat if necessary. Stuffing: In hot wok, heat peanut No peekie chicken Preheat oven to 350F. In a mixing bowl, combine onion soup mix, water, rice, and cream of mushroom soup. Pour mixture into 9x13 casserole dish. Cut up chicken breasts into pieces. Place chicken pieces on top of mixture in casserole dish. Cover casserole d Baked chicken kiev Blend softened butter with salt, pepper, parsley, and chives (optional). Chill until firm. Flatten each brast to 1/4 inch thickness between waxed paper. Place dollop of herbed butter on each breast and roll to enclose. (You can substitute 1/4 tsp dried ta Orange chicken breasts 1 Sprinkle chicken with salt. Dredge in flour, shaking off excess. Heat oil in very large nonaluminum skillet over medium heat. Add chicken; cook until well browned on both sides, about 5 minutes per side. Remove to bowl. Reduce heat to low. Add s Herb-stuffed chicken with caramalized onion, lentil, and fet Cook onions in oil in a 12-inch heavy nonstick skillet over moderately low heat, stirring frequently, until deep golden brown, 25 to 30 minutes. Transfer to a medium bowl, reserving 3 1/2 tablespoons onions in a small bowl for stuffing and sauce. (Do not