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Skinless Roast Chicken Breast Salad with Vegetable Chips (H

Ingredients: 1 lemon, juice 2 Free-range chicken breasts 4 or 5 apple, fresh 1/2 Cup(s) Oil low in saturated fat 1/2 margarine, salted 3 Tablespoon(s) African spice blend 1/8 salt 2 Tablespoon(s) Island jerk seasoning 1 Teaspoon(s) Freshly ground pepper 1/2 nutmeg 1/2 cinnamon 1/2 sugar, brown, dark 2/3 oatmeal 2/3 flour, white Directions: Trim fat and slightly pound chicken breast (if boneless). Blend all spices and herbs with oil in a bowl or holding pan. Add chicken to spice mixture. Refrigerate and marinate for at least an hour. In a medium size saute pan on medium heat, add 2 teaspoons of desired oil. Let oil get almost smoking hot. Add chicken, skin side down, immediately. Let sear for 20 to 30 seconds or until golden brown. Turn over, removing all excess fat from the pan. Put into a 375 degree oven for 8 minutes if boneless and 15 to 18 minutes with the bone in. When done, remove from pan and let it rest for 5 minutes so that the juices flow and relax through the meat. Peel skin off with a small knife and slice thin slices with a sharp slicing knife or chef's knife. Fan the meat over Wilted Mustard Greens (recipe follows).* Drizzle the Spinach and Roasted Garlic Vinaigrette (recipe follows) over the meat lightly and also on the plate. Garnish with fresh beet and carrot chips that have been slow roasted in a 275 degree oven. Yield: 2 servings Chef's note: You can use any fresh greens or green mixture (i.e: mesclun mix, Romaine, green leaf or radicchio)
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In a small bowl combine half the amount of all seasonings. Sprinkle over chicken, coating both sides. Place chicken under broiler for 10 minutes, or until browned and crispy. In a medium b Fun see chicken *Note: If Fun See bean threads are not available, vermicelli may be used instead. ** Chicken should be thinly sliced. Soak bean threads in cold water 20 minutes. Drain and set aside. There should be 2 cups. Combine 1/2 teaspoon oil, cornstarch and Chicken mulligatawny soup 1. Heat oil in large pan, add onions, garlic, giner and paste. : Cook, stirring, until onions are soft 2. Add carrot, cinnamon stick, lentils, potatoes and stock. 3. Simmer, covered about 30 minutes or until potatoes are : tender. Discard cinnamon s Creamy chicken and nuggets In a saucepan, saute onions and celery in margarine. Add soup, milk, garlic powder, pepper, chicken and mushrooms. Heat until bubbly. Pour mixture into ungreased 8" or 9" square baking dish. Cut each biscuit into 4 pieces. Combine parmesan Barbecued beef salad wrapped in rice paper This "fresh" Vietnamese spring roll is not fried, which makes it lighter and very refreshing. The filling, though herbaceous and hearty, is also light. Note that the beef needs to be marinated for at least 3 hours before cooking. 1. Cu Hellmann's chicken potato salad ole In medium bowl combine tomatoes, green onions, chopped cilantro, jalapeno peppers and 1 teaspoon of the salt; set aside. In large bowl combine mayonnaise, lime juice, chili powder, cumin and remaining 1/2 teaspoon salt. Add potatoes, chicken, y Sam arnold's boneless rump roast NOTE: This recipe is adjustable to all sizes of roasts. This is the Marinate the meat for a couple of hours in a liquid that is slightly acidic--a liquid such as wine, beer, vinegar, or lemon juice. Roast for 15 minutes per pound at 325 degrees F. For Chicken hawaian-style 1. place the pressed garlic under the skin of the chicken. sprinkle with salt and pepper 2. in a separate bowl, mix the rest of the ingredients and pour over chicken. 3. bake in a preheated oven for 40-60 minutes. from time to time smother the sauce over Chicken potato casserole Peel potatoes and carrots, cut into chunks and place in casserole dish along with diced onion, parsley flakes and tarragon. Pour 1 can of tomato sauce over top. Lay chicken breasts on top and cover with remaining can of tomato sauce. Fill can 2/3 full Madison avenue potato salad Blend together oil, vinegar, salt and pepper; pour over potatoes. Toss potatoes lightly; refrigerate. At serving time, add olives, eggs, celery, pickles, pimiento, onion, mustard and mayonnaise to potato mixture; toss. Warm caesar potato salad Cook potatoes until tender, about 10 minutes. Drain and set aside. Keep warm. Line a large salad bowl or platter with torn lettuce leaves. Pour dressing and half of the cheese over potatoes, tossing to coat. Spoon potatoes over lettuce. Top wit Mediterranean bean salad with cheese 1. Rinse, dry and chop spinach, tomato and bell pepper. 2. chop onion and mince garlic, set side. 3. Rinse and drain kidney beans and chickpeas in colander. 4. Combine all ingredients in a large salad bowl. 5. In a small bowl, whisk oil, vinegar and black 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 Corn fritters with arugula and warm tomato salad Prepare tomatoes: Cook white and pale green scallions in oil in a 10- to 12-inch nonstick skillet over moderate heat, stirring, until softened, 1 to 2 minutes. Add tomatoes, salt, and pepper and cook, stirring, until tomatoes begin to soften, 3 to 5 minut Sauteed chicken livers with mushrooms & onions Clean the livers by removing any connective tissue and cut them in half. Pat dry on paper towels. Heat the butter and oil, add the mushrooms and onions and saute until nicely brown, stirring occasionally. Add the chicken livers and cook for 5 to 6 minutes