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Ingredients: 6 Chicken breast halves * 1/4 Teaspoon(s) Ground pepper 1 Med onion, sliced 1 Clove garlic, minced 1/2 Pound(s) Fresh mushrooms, sliced 1 Cup(s) Water 2 Teaspoon(s) Paprika 1 Teaspoon(s) Dry chicken bouillon powder 1/2 Teaspoon(s) Saffron threads (or tumeric) 1 Cup(s) Frzn english peas 2 Tablespoon(s) Sliced ripe olives (pitted) 1/4 Cup(s) Skim milk 1 Tablespoon(s) Cornstarch 3 Cup(s) Hot cooked long-grain rice Directions: * 6 (4 oz each) skinned, boned chicken breast halves Sprinkle chicken with pepper. Place in large Dutch oven that has been coated with cooking spray. Cook over med heat until browned. Wipe pan drippings from Dutch oven with a paper towel. Coat Dutch oven again with Pam; place over med-hi heat until hot. Add onion, garlic, and mushrooms; saute until tender. Add chicken, 1 c water, and paprika, bouillon powder, and saffron threads. Bring to a boil. Cover, reduce heat, and simmer 25 minutes until chicken is tender. Remove chicken and set aside. Add peas, olives, and skim milk to Dutch oven. Cover and simmer 5 minutes. Combine cornstarch and 2 T water; add to vegetable mixture. Bring to a boil. Reduce heat; cook, stirring constantly, until thickened and bubbly. Remove from heat. To serve, place rice on a serving platter. Arrange chicken over rice; top with vegetable mixture. PER SERVING: 335 calories, 31.2 g protein, 4.4 g fat, 40.7 mg carbohydrates, 71 g cholesterol, 3.2 mg iron, 275 mg sodium, 56 mg calcium.
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With a sharp knife, lightly score both sides of the chicken breasts in a checkerboard pattern (optional). Place bre Chicken puffs Melt butter in 1/4 cup boiling water. Add flour and a dash of salt; stir vigorously. Cook and stir until mixture forms a ball that doesn't separate. Remove from heat and cool slightly. Add egg; beat vigorously until smooth. Stir in chees Thai chicken in red curry & coconut Cut chicken breasts into thumbnail cubes or little finger slices. Heat a wok and add the oil and garlic. Chow or stir the chicken pieces until they are well browned. Add the onion to the pan and cook just until the onion is clear. Set wok aside. Add fr Egg drop chicken soup Add soy sauce to the chicken stock and bring to a boil. Reduce heat to medium and pour beaten eggs in a slow, thin stream from a height of at least 10" above the pot while stirring briskly with the other hand. The egg noodles are done in 30 sec. 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Place each chicken breast between 2 sheets of plastic wrap and flatten to 1/4 inch. Brush both sides with lemon juice. combine flo 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. Pla Curried chicken dinner * 6 oz each ** seeded and cut into julienne strips Combine 2 1/2 cups water, rice, and bouillon powder in a med saucepan; bring to a boil. Cover, reduce heat, and simmer 50 minutes or until liquid is absorbed. Combine chicken, 2 1/2 Crockpot lemon-garlic chicken Skin and cut up chicken. Combine with other ingredients in crockpot. Set on low. Upon return from work, debone ch icken. Serve over rice. If you freeze chicken pieces separately, and mix up other ingredients the night before, you can dump it all togethe Saffron couscous with fresh peas and chives Bring chicken broth to simmer in medium saucepan. Add peas and cook just until tender, about 2 minutes. Using slotted spoon, transfer peas to bowl. Add 2 tablespoons butter and saffron threads to broth and bring to boil. Remove from heat. Add couscous; st Hoisin chicken stir fry 1. Cut skinned and boneless chicken breasts into bite sized pieces. Mix slightly beaten egg white, 1 teaspoon cornstarch, soy sauce and fresh ground pepper in a plastic bag. Add chicken, tie bag and refrigerate for up to 1 hour, turning bag occasi 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 Pork (or chicken) in red tomato sauce Broil tomatoes until charred on all sides; cool. Place in blender container with garlic and salt; blend until smooth. Heat lard in heavy 10-inch skillet. Add onion; saute until tender. Add tomato puree and chilies. Continue cooking over medium heat ab Balti chicken - medium heat **Ghee is clarified butter - made by heating unsalted butter gently till the froth starts to subside, allowing to settle, skimming and decanting from deposited casein. Cut the chicken into 3cm cubes (1.5"). Prepare aromatic ingredients - balti spices Chicken spaghetti - crockpot Here's what I've done a time or four. This "recipe" has not been cooked often enough to be stabilized and really called a recipe. Still, there have been no complaints and many requests for seconds. A tsp to a Tbsp or so of the followin Sour cream marinade for chicken **This delicious marinade makes enough for 3 lbs chicken parts.** In a bowl, blend together salad dressing mix, water, and lemon juice. Add sour cream and combine thoroughly. Slowly add salad oil, whipping until creamy. Marinate chicken pieces "hot" barbecued chicken wings Remove wing tips and cut wings in half. Dust in a mixture of flour and chili powder and fry in hot oil, 8-10 minutes on each side, until golden brown. Drain on paper towels. Heat together the Lea & Perrins Barbecue Sauce and hot pepper sauc 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- Hot spicy chicken tortillas In a fry pan, heat the oil over medium flame. Add chicken, onion, and garlic. Cook, turning, about 5 minutes, until chicken is brown on all sides. Add peas, squash, peppers, Cajun seasoning, hot pepper sauce, chili powder, lime juice, paprika, and pepper Lemon chicken tenders Cut chicken breasts into 2 inch pieces. Preheat oven to 400 degrees F (200 degrees C). In a bowl, stir together paprika, salt, and pepper. Sprinkle seasoning over chicken pieces. Dip pieces in egg, then dredge in bread crumbs. Arrange chicken pieces in a