Chicken supreme Combine chicken, rice and seasoning, mayonnaise, celery, onion, soup,
broth, and water chestnuts. Place in to a 2 quart baking dish.
Saute the Rice Krispies in butter until golden, do not brown. Cover top
of casserole with cereal. Sprinkle with pa
Sweet and sour chicken thighs with carrots Pat chicken dry. Stir together 1 1/2 teaspoons salt with paprika, cinnamon, and pepper and rub onto chicken.
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken in 2 batches, turning over once, about
Hungarian chicken paprikas In a six quart dutch oven saute, onion, green pepper,tomato, for 3 minutes. Add chicken,paprika, black pepper,water,parsley. Cover and cook very slowly on low heat until chicken tender. Stir occasionally. Mix in sour cream before serving. Add salt to tast
Honey walnut chicken Roll chicken breasts in honey and then into a mixture of walnuts and bread crumbs.
Season with salt and pepper. Place in the refrigerator for 1 hour. Bake at 350F
degrees for 45-50 minutes, until golden and cooked through.
Proscuitto-wrapped chicken Preheat to 400 degrees. Cut 3 inch pocket in each chicken breast. Stuff with basil, cheese, and salt and pepper. Wrap 2 slices prosciutto around; toothpick. Heat oil in skillet. Cook 3 minutes per side. Bake 12-15 minutes.
Peanut stuffed chicken breast Bone chicken breasts if needed, keeping meat as nearly intact as possible. (It's much easier to rip the meat off the bones than any knifework I've tried to date.) Pull off shreds and gobbets. Put peanut butter, honey, cumin and mint in a bowl
West african lemony chicken-okra soup Cut up broiler-fryer chicken. If using can of Okra, drain it well. Rub
lemon juice over chicken pieces. Put in a large kettle with chicken
broth or water. Bring to a boil. Lower heat and cook slowly, covered,
12 minutes. Add remaining ingredients
Roasted chicken breasts with five spice glaze Combine the shallot, garlic, brown su
gar, five-spice powder, sesame
oil, vegetable oil and fish sauce. Spread about half of the mixture
on the chicken and marinate 30 minutes at room temperature, or
refrigerate for longer marination, up to 24 hours.
Spicy chicken enchiladas *Combine first 6 ingredients; stir well. Cover and chill.
*Melt butter in a saucepan over medium heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add broth; cook, stirring constantly, until thickened and bubbly. Re
Bourbon chicken stir fry In a small bowl combine ginger, soy sauce, bourbon, brown sugar, minced onion and garlic powder.
Heat wok over high heat and add oil. Rotate pan so that oil is spread across the base of the wok.
Add chicken and sauce mixture to wok. Cook until chicken is
10 minute szechuan chicken Cut chicken *(these are 1/2 breasts, as you buy them in the market)
into 1 1/2 inch cubes. Lightly toss with cornstarch in bag to coat.
Heat oil in skillet or wok; stir-fry chicken and garlic until lightly
browned. Add soy sauce, vinegar, sugar and water.
Huli huli chicken Wash chicken halves; pat dry with paper towels.
Mix catsup, soy sauce, wine, pineapple concentrate, Worcestershire sauce,
and ginger in a small bowl; brush part over chicken.
Grill, 5 to 6 inches from grayed coals, turning and basting often with
Chicken breasts with balsamic vinegar Pound the chicken fillets to a uniform thickness of 1/3 inch (or have the
butcher do it).
Pour the wine into a skillet and bring to a boil over medium-high heat. Add
the chicken breasts, reduce the heat to a simmer, and poach the chicken for
Stir fried island chicken/peanut garlic sauce Put the peanut butter into a blender,and add the fish sauce and
stock.Blend well.Add the garlic and curry paste,and blend until
smooth.
In a wok,heat the peanut oil until very hot.Add the garlic and
ginger,and stir fry a few seconds.Add the chic
Chicken marsala 1. Cut Chicken into medium size chunks. Then flatten using meat tenderizer (metal cooking tool). Use the large spiked side, and then the closer together spikes. Make sure you tenderize both sides.
2. Coat chicken lightly in flour and then cook in 2 tab
Baked angel hair pasta & shrimp for easter Spray a baking dish with a 5 cup or larger capacity with nonstick cooking spray. Set aside.
Heat oven to 350 degrees.
Cook the angel hair pasta in lightly salted boiling water according to the package directions. When tender, drain, rinse under cold run
Balsamic chicken Rinse the chicken and pat dry. Combine the rosemary, garlic, pepper and salt in a small bowl and mix well. Place the chicken in a large bowl. Drizzle with the oil and rub with the spice mixture. Cover and refrigerate overnight. Preheat the oven to 450.
Cantaloupe with chicken salad In a large bowl, combine chicken, blueberries, celery, grapes and almonds.
In a small bowl, mix dressing ingredients. Pour over the chicken mixture
and toss gently. Spoon into cantaloupe halves. Serves 6.
Nutritional Information: One serving (p
Chicken in mushroom gravy 1. Place chicken in slow cooker. Season with salt and pepper to taste.
2. Combine wine and soup. Pour over chicken. Top with mushrooms.
3. Cover. Cook o
n low 7-9 hours.
Optional: instead of the dry white wine, you can use chicken broth.
Afghan chicken Long, slow marinating in garlicky yogurt tenderizes, moistens and
adds deep flavor, so you end up with skinless grilled chicken that's
as delicious as it is nutritionally correct. Serve with soft pita or
Arab flatbread and fresh yogurt.
Denise's teriyaki chicken Mix all ingredients; heat marinade to a boil and then let it cool. Pour
over chicken breasts at least two hours before grilling or even overnight.
Mediterranean chicken salad Combine oil, vinegar, tarragon, lemon juice, and mustard in small bowl;
whisk to blend. Season dressing to taste with salt and pepper. Place
chicken in medium bowl. Mix in 1/4 cup dressing.
Cook orzo in large pot of boiling salted water until just tender
Chicken coating Mix together ingredients--I often make a large batch so I have coating on hand when I want to make chicken. To coat the chicken, dip chicken in cold water and dip in flour mixture.
Chinese lemon chicken 1. For marinade, combine 1 tablespoon of the oil, the soy sauce,
sherry, and
pepper in a small bowl. Place chicken in a shallow dish. Rub marinade
over chicken. Coat lightly with cornstarch. Refrigerate at least 30
minutes.
2. For lemon sauce, in a small
Grilled lemon chicken skewers Whisk together the lemon juice, olive oil, salt, pepper, and thyme. Pour over the chicken breasts in a nonreactive bowl. Cover and marinate in the refrigerator for 6 hours or overnight.
Heat a charcoal grill. Grill the chicken breasts for 10 minutes on ea
Arroz con pollo (mexican stewed chicken with rice) Dry the pieces of chicken with paper toweling. Place the oil in a
large skiilet and saute the chicken until golden brown. Add the
onion, garlic and green pepper and saute until tbe onion is
transparent and glazed. Then add the tomatoes, salt, pepp
Shrimp baked with tomatoes, herbs and feta cheese Preheat oven to 450F .
With a mortar and pestle, crush garlic and salt into a paste.
In a heavy skillet, heat 1/3 cup oil over medium heat. Saute onion until
tender. Add tomatoes, garlic paste and oregano. Reduce heat and cook over
low heat, stirring o
Chicken dijonnaise Bone, skin, and split chicken breasts, then flatten into cutlets.
Saute chicken
in 2 Tbs butter until cooked on both sides. Remove from pan and keep
warm. Melt
remaining butter in skillet. Add onion and cook until tender. Add
wine and mustard and simmer u
Black cherry baked apples Preheat the oven to 375 F.
Using an apple corer or sharp knife, remove the apple cores from the stem ends without cutting the apples all the way through the other end.
Place the apples cored side up in a baking dish.
Sprinkle the apples inside and outside
Chicken cordon bleu bundles Heat oil in skillet. Saute chicken breasts. Preheat to 375 degrees. Unroll 4 large crescent rectangles. Layer each with thinly sliced brie, 3 leaves spinach, and proscuitto. Place chicken in dough wrap until completely enclosed. Bake 10-15 minutes. Drizzl
Broiled chicken with mustard (poulet grille a la moutarde) 1. Preheat the broiler. 2. Peel the potatoes. If they are not very
small,cut them in half. Put them in a saucepan and cover with water. 3.
Trim and peel the carrot. Cut into 2-in. lenght, then cut into quarters.
Peel the onions and cut them in hal
Chinese spicy cold noodles with chicken Noodles: In large pot of salted boiling water, cook noodles until
chewy; rinse in cold water; drain. Toss noodles with 1/2 t oil to
prevent sticking. Cover & refrigerate until ready to use.
Chicken: Remove and discard skin from chicken brea
Chicken noodle yogurt soup Pour oil into soup pot; add onion and cook for 5 minutes. Add broth
bouillon cubes, garlic, thyme, soy sauce, salt, parsley, basil and
carrots. Cover and bring to a boil; reduce heat and simmer for 30
minutes. Stir in noodles and cook, uncovered,
Chicken soup with galangal ( kai tom kha ) This one's a bit more complex and gets into some exotic ingredients.
All of them should be available from an Asian grocery. If you have
any questions about what the ingredients are or how to use them, just
ask. The only thing that can not be substit
Garden stuffed baked potatoes 1. Microwave pierced potatoes on high for 12 minues; bake at 425 for 15 minutes. Slice off potato tops. Scoop out pulp,, keeping skins intact. Mash pulp in a medium bowl.
2. Heat a small skillet over medium heat; add butter. Add onion and saute until tend
Skillet herb roasted chicken 1/4 ts dried thyme
4 x boneless chicken thighs
2 tb Margarine
10 1/2 oz Cream of Chicken Soup
1/2 c Water
On waxed paper, combine flour, sage and thyme. Coat chicken lightly
with flour mixture.
In a skillet over medium-high hea
Al and tipper gore's chinese chicken with walnuts Cut the chicken into 1-inch pieces and set aside. Mix the soy sauce and water,
then blend into the cornstarch, stir in the sherry, sugar, ginger, red pepper,
and salt.
Preheat a wok or large skillet over high heat, add 2 teaspoons of peanut
oil. S
Lemon chicken with noodles Cook the noodles in a large pot of boiling water for 8 minutes, or until just tender. Drain and keep warm. Meanwhile place the chicken breasts between sheets of was paper and pound lightly with a mallet to an even thickness. In a small shallow container
Chicken almendrado Cook and stir onion in margarine and oil in a 10-inch skillet, until
tender. Stir in broth, 1/4 cup of almonds, the ground red chiles,
vinegar, sugar and cinnamon. Heat to boiling; reduce the heat and
simmer, uncovered, for 10 minutes. Spoon mi
Honey apricot chicken Cut chicken into 8 pieces.; remove skin. In large bowl, combine cumin,
ginger, coriander, cinnamon and pepper. Add chicken, toss to coat. In
large skillet, melt butter with oil over medium-high heat; cook
chicken for 10 - 12 minutes or till browne
Chicken ceci Mix together onion, peas, ham, pepperoni, oil, vinegar, and Italian seasoning. Place chicken in 9 x 13-inch glass baking dish. Pour chickpea mixture over chicken. Cover and marinate overnight in refrigerator.
Preheat oven to 350. Bake, uncovered, at 3
Chicken enchiladas 2 Sauce:
Cook onion, garlic, and pepper in butter until onions are tender. Stir flour into sour cream; add to onion mix. Stir in soup and chili peppers all at once. Cook and stir until thickened and bubbly. Remove from heat, stir in ? cups cheese.
Filling:
Country-style chicken kiev Combine 1st six ingredients. Dip chicken in butter and set remaining butter aside. Roll chicken in crumb mixture. Place in greased casserole dish. Bake at 375 degrees for 45 minutes. At end of baking time, combine butter with wine and parsley and pour ove
Carciofi alla romana (baked artichokes roman style) Remove and discard the tougher outer leaves of the artichokes. Cut the
remaining leaves halfway, with scissors, until you reach the central cone
of leaves. At this point you will see that three-quarters of the leaves are
white and the tip of the c
Garlic chicken breasts Mix butter, chives or parsley, and garlic powder; shape into
rectangle. Cover and freeze until firm, about 30 minutes. Flatten
each chicken breast to 1/4 inch thickness between waxed paper or
plastic wrap. Cut butter into 6 pieces. Place 1 piece on cen
Grilled lime chicken * 6 (4 oz each) skinned, boned chicken breast halves Combine all
ingredients except chicken in a shallow baking dish. Add chicken,
turning to coat. Cover and marinate in refrigerator for 1 day.
Remove chicken from marinade, reserving marinade. Co
Chicken in cream 1. Melt the butter or margarine in a flame-proof casserole dish. Brown
chicken pieces. Remove.
2. Saute onions and carrots in remaining butter or margarine. Return
the chicken and add the sherry, chicken stock, salt, pepper, saffron
and bay leaf.
3. Cover
Oven-baked bourguignonne * Bonless chuck should be cut into 1-inch cubes as with stew meat.
** Tomatoes should be whole peeled tomatoes, undrained and chopped.
*** Coose either Onion or Beefy Onion soup mix.
**** Use 1 cn of sliced mushrooms or slice up 8 ozs of fresh mushr
Chicken and sweet pepper stir-fry Cut chicken into 1/2" pieces. Place in a bowl; stir in soy sauce and
sherry. Let stand 30 minutes. Spray a cold wok or large skillet with
vegetable cooking spray; preheat over medium-high heat. Add onion,
stir-fry 2 minutes. Add peppers, stir
Mexicali oven chicken In a bowl combine the cornmeal, flour, oregano, and chili powder; place
cornmeal mixture on a sheet of waxed paper. Set aside.
To skin chicken pieces, use our fingers to pull the skin away from the
meat; discard the skin. Rinse the chicken pieces.
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