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Ingredients: 3 Pound(s) Broiler/fryer chicken,skined 3/4 Cup(s) Shredded yellow squash 3/4 Cup(s) Shredded zucchini 1/2 Cup(s) Finely chopped onion 1/2 Cup(s) Finely chopped celery 1 1/4 Cup(s) Toasted,wholewheat breadcrum 1 Clove garlic, crushed 1 Egg, beaten 1/4 Cup(s) Chopped pecans 1/4 Teaspoon(s) Salt 1/4 Teaspoon(s) Pepper 3 Tablespoon(s) Unsweetened apple juice 2 Tablespoon(s) Honey Directions: Discard giblets and neck of chicken (or save for stock.) Rinse chicken under cold, running water, and pat dry. Set aside. Coat a large nonstick skillet with Pam; place over med-hi heat until hot. Add yellow squash, zucchini, onion, celery, and garlic, and saute until tender-crisp. Drain. Combine vegetable mixture, breadcrumbs, egg, pecans, salt, and pepper in a med bowl; stir well. Place chicken, breast side up, on a rack in a roasting pan that has been coated with Pam. Stuff lightly with dressing mixture. Truss chicken (or put ball of foil in opening.) Combine apple juice and honey, stirring well. Brush chicken with half of apple juice-honey mixture. Bake at 350 deg F for 1 1/2- 2 hours or until drumsticks are easy to move and juices run clear, basting occasionally with remaining apple-honey muixture. PER SERVING: 266 calories, 26.8 g protein, 10.8 g fat, 15.6 g carbohydrate 119 g cholesterol, 1.8 mg iron, 246 mg sodium, 45 mg calcium.
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Reduce h Mexican-style chicken Pat the chicken dry using paper towels. Heat the oil in a skillet and saute the onions until tender. Stir in the olives, tomatoes, celery, garlic, bay leaves, water, capers, oregano, salt and pepper. Bring to a boil, reduce to a simmer, and cook, stirri Ayam bumbu rojak (chicken with spicy sauce) Cut chicken into serving portions Fry onion and garlic in oil until golden brown. Add brown sugar, chilli, candlenuts and shrimp paste and stir. Add chicken to this spicy mixture. Then add tamarind juice, soy sauce, 1 cup water and salt. Cover Lemon chicken breasts In a small bowl, stir together lemon juice, orange juice, garlic, ginger, tarragon, salt and pepper. Arrange chicken breasts in a shallow glass or porcelain dish or enameled baking pan and pour lemon juice mixture evenly over them. Marinate in refrigerato Artichoke chicken 1. Preheat oven to 375 degrees F (190 degrees C). 2. In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic pepper. Place chicken in a greased baking dish, and cover evenly with artichoke mixture. 3. Bake, uncovered Asparagus and sesame chicken soup Preparation: Rinse chicken, remove fat pockets, pat dry, and chop into bite-size pieces. NOTE: if tempted to use breast meat without bones, please don`t; bones add to body and flavor of soup. Peel and slice ginger root. Wash and cut asparag Baked potato wedges Preheat oven to 400F . Cut each potato into 6-8 wedges. Toss with olive oil and salt and pepper. Bake 35 minutes. variation: 2 T creole seasoning OR 4 tsp chili powder 1 1/2 tsp cumin, ground 2 tsp paprika 1 tsp salt 1 black pepper to taste OR 1/2 teaspo Silicon chicken Heat the olive oil and garlic in a skillet. Brown chicken on all sides. Remove chicken and add the vinegar and celery, stir for 5 minutes. Replace chicken in pan, cover and simmer 45-60 minutes or until chicken is tender. 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Pour the mixture over the chicken and stir to coat all the pieces well. Refrigerate for at least 2 ho Bourbon chicken 1. Melt 1 tbsp butter in a saute pan. Saute garlic and onion until onion is transparent. Remove garlic and onion from skillet. 2. Melt 1 tbsp butter to pan, cut up chicken into medium sized chunks and cook in pan. When cooked remove from heat and re-ad Fast chicken fricassee 1.Chop onion and saute in the butter;add meat and fry until it is all around "white".Season with salt and pepper to taste;simmer for about 10 minutes.Add the mushrooms and simmer another 5 minutes. 2.Mix the cream and the cornstarch together and Autumn chicken & dumplings 1. In large plastic or paper bag, coat chicken with flour in 2 batches, shaking off excess. Place in single layer on wax paper 2. Warm 3 tablespoons of the oil in 8-quart Dutch oven over medium heat. Add chicken in batches so pan is not crowded. Cook 15 t "chicken licken good" pork chops Dredge pork chops in mixture of flour, salt, dry mustad and garlic powder. Brown in oil in large skillet. Place browned pork chops in your CROCK -POT. Add can of coup. Cover and cook on low for 6 to 8 hours. (High for 3 1/2 hrs) YUM YUM!!!!! If