Poultry
OZYMANDIAS�S
ALMOND CRUSTED CHICKEN
(Serves 4.)
*� cup dry bread crumbs
*coarse salt and freshly ground pepper
*2 large eggs
*2 teaspoons water
*2 whole boneless, skinless chicken breasts (1�-2 pounds), split
*1� cups sliced almonds, broken into pieces
*2 tablespoons unsalted butter
*2 tablespoons canola oil
1. Preheat oven to 400 degrees. In a medium bowl, season bread crumbs with salt and pepper. Place eggs in a small bowl with 2 teaspoons water and beat lightly. Dip chicken in eggs, wiping away excess with your fingers and dip in bread crumb mixture. Dredge until lightly coated. Dip in egg again and coat thoroughly with almonds.
2. Heat butter and oil in a 12 inch ovenproof skillet over medium heat. Saut� chicken until nicely browned, about 3 minutes and turn over. Cook 1 minute more; then transfer pan to oven and bake until chicken is cooked through, about 10 minutes.
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OZYMANDIAS�S
BARBECUE CHICKEN PIZZA
*2 tablespoons of olive oil
*2 large boneless chicken breast halves
*� cup hickory flavored barbeque sauce
*7 oz. smoked Gouda cheese, coarsely shredded
*1 (16 oz.) Boboli from the grocery store (baked cheese pizza crust)
*� cup thinly sliced red onion
*1 green onion, chopped
1. Position rack in center of oven. Place large baking sheet or stone on rack and preheat oven to 450 degrees for 30 minutes.
2. Heat olive oil in heavy medium skillet over medium-high heat. Season chicken w/salt and pepper. Add chicken to skillet and saut� until just cooked through, about 5 minutes per side. Transfer chicken to plate; let rest 5 minutes. Cut chicken crosswise into 1/3 inch-wide strips. Using slotted spoon, transfer chicken to medium bowl. Toss with � cup barbecue sauce. Spread half of cheese on Boboli. Arrange chicken slices on Boboli, spacing evenly. Spoon any remaining barbecue sauce from bowl over. Sprinkle red onion over chicken. Drizzle with remaining � cup of barbecue sauce. Sprinkle remaining cheese and green onion over.
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CEDAR*�S
CHEESY CHICKEN BURGERS
1 tsp of corn oil
1 small chopped red onion
1 garlic clove peeled and crushed
� red bell pepper, chopped
1 lb fresh ground chicken
2 tbsp of sour cream
� cup bread crumbs
1 tsp of fresh parsley and 1 tsp of fresh tarragon
� cup of Swiss cheese
S&P
Preheat broiler. Cook veggies until just tender with garlic and oil. Mix chicken, sour cream, bread crumbs and cheese together and season with S&P. Mix in veggies and form into 6 burger patties. Refrigerate for at least 30 min. Pop on broiler or BBQ and serve.
Serve with corn and carrot relish: 7 oz can of corn, 1 carrot, finely grated; � green chili, seeded and chopped, 2 tsp of cider vinegar, 2 tsp of brown sugar. Mix all ingredients in saucepan; stir on medium heat until sugar has dissolved. Cover and cook on low until thick, stirring occasionally.
(Cedar*�s Cheesy Chicken Burgers also appears in the �Grilling� section.)
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GAPGIRL�S
CHICKEN �N BROCCOLI CASSEROLE
It usually serves my family of five adults, but we are pigs and it is our favorite meal.
5 lbs cooked chicken (easiest to microwave for about 10 minutes, longer if frozen)
2 lbs cooked broccoli
1 can of cream of chicken soup
1 cup shredded cheddar cheese
� cup mayo (don't use miracle whip)
1 tablespoon butter
Bread crumbs
1) Cook chicken and layer on bottom of 9 x 13 glass dish. Add broccoli on top.
2) Stir soup, mayo, and cheese and heat on low until melted. Pour on top.
3) Melt butter and stir in breadcrumbs until they are your desired consistency.
4) Sprinkle breadcrumbs and more shredded cheese on top.
5) Bake on 325 for 45 minutes.
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LIMPY�S
CHICKEN POT PIE
Ingredients:
2 cans white chicken
2 cans mixed vegetables, drained
1 can cream of celery soup
1 can cream of chicken soup
for the crust:
1� cups self-rising flour
1 stick butter or margarine, melted
1 cup milk
Mix together first 4 ingredients and put into a 9 by 13 inch casserole dish. Crust--Mix and pour over casserole. Spread evenly. Bake at 350 degrees for 30 minutes until golden brown.
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COSMODAISY�S
CRANBERRY CHICKEN
So, so, so, so easy! And damn tasty, too.
6 boneless, skinless chicken breast halves
1 (1� oz) packet onion soup mix
1 (16 oz) can cranberry sauce (whole berry is best)
1 cup French salad dressing
Place chicken breasts in a glass casserole baking dish. In a mixing bowl, combine soup mix, cranberry sauce, and dressing. Pour over the chicken breasts. Cover casserole dish loosely with foil. Bake at 350* F (175*C) and bake for 1 hour and 15 minutes, or until done.
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LONNIE�S
CREAMY CHICKEN CURRY
4 skinned/boned chicken breasts, cubed
4 tbsp ghee or vegetable oil, divided
1 medium onion, quartered
2 cloves garlic
�� piece ginger
4 tbsp almond meal
2 tsp curry powder OR THE NEXT 3 INGREDIENTS:
� tsp turmeric
1 tsp chili powder
2 tsp ground coriander
1 c coconut cream
1� tsp garam masala
2 tbsp toasted almonds
Brown the chicken in 2 tbsp ghee or oil until evenly colored, then remove and keep warm.
Grind the onion, garlic, and ginger to a paste in a food processor or mortar.
Fry in the same pan with remaining 2 tbsp oil until golden. Add almond meal, spices (OR curry powder). Cook for 1-2 minutes, stirring.
Return the chicken to the pan with 1 c water. Partially cover and simmer until the chicken is tender-about 25 minutes. Stir now and again.
Stir in cream and garam masala. Heat through gently and garnish with the toasted almonds.
Serve over basmati rice.
I use high quality curry powder for this recipe, so if you can make the curry powder yourself or find a great handmade one I recommend it.
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UMMA�S
DAD�S SUPER EASY & YUMMY DRUNKEN CHICKEN
This dish is very good for summer. People who don�t like chicken skins may be reluctant to try�but in fact, it is not that gross as it sounds. Including skin keeps the chicken moist and crunchy, yet not fatty at all since most of skin fat is left in the chicken broth. Chicken broth can be used for your other cooking purposes and if you don�t like the chicken fat there, you can simply chill the broth in your fridge: the fat will freeze very easily, and all you need to do is simply throw the upper part of the broth (the fat) away when you use the broth (I do that all the time). So it is very low-fat dish yet you do not comprise on the nutrients and taste. Hey, did I mention my Dad is an awesome cook?
Ingredients:
Chicken with skin: whole or any parts you prefer
Chinese yellow rice wine (any Asian grocery stores should have it)
Salt
Pepper (optional)
Directions:
Place the chicken in water in a pot and put the pot over the stove;
bring it to boil, then reduce heat to medium (or slightly below medium) and cover, let it simmer until the chicken is done (time varies�depending on how big your chicken is�use a fork to check if it�s cooked);
let it cool and then cut it into chunks, drain;
put the chicken cuts into a container, pour Chinese yellow rice wine over them until the wine almost cover the chicken cuts, then add into some salt and pepper (if used), stir.
Put the container into your fridge.
Check it the next day (wine will usually be absorbed by the chicken substantially), add more wine until it almost covers the chicken chunks. Then, put it back to the fridge.
It should be ready the following day. You can serve it with rice, or throw them in your salad, or just eat them right from the container. Keep it refrigerated and it will be good for a couple of months (but be careful, use clean and dry fork or chopsticks every time to pick up the chicken from the container, since any water or oil will ruin the dish or make it go bad sooner.)
Enjoy!
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ZIG�S
DIET COKE CHICKEN
I serve this over brown rice. It tastes like a sweet barbecue sauce. It�s really delicious even though it sounds kind of funky. People love it- I�ve brought it to several parties!
Ingredients:
4 skinless, boneless chicken breasts
1 cup catsup
12 oz Diet Coke
Instructions:
Put chicken in non-stick skillet.
Pour catsup and Diet Coke over the top.
Bring to a boil.
Cover and reduce heat and cook 45 minutes or until chicken is done.
Remove chicken and set aside.
Cook sauce uncovered until the sauce becomes thick.
Pour sauce over chicken and serve.
I serve it over brown rice.
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WONG FOO�S
KING RANCH CHICKEN CASSEROLE
This is my mama's best casserole recipe.
4 large chicken breasts (cooked)
1 can cream of mushroom soup
1 can cream of chicken soup
� cup chicken broth
1 large sweet onion, chopped
2 heaping tbsps chopped jalape�o
2 cans RoTel
2 cups grated cheddar cheese
1 package of warmed tortillas
2 tbsps pimiento
Cut or tear cooked chicken breasts into small chunks. Saut� onion in butter. In a 2-quart saucepan, mix together the soups, broth, jalapenos and 1 can of the RoTel tomatoes over low heat. Add the onions and simmer over low heat for 10-15 minutes. Marinate chicken for 5 minutes using the second can of RoTel tomatoes.
Line a buttered 9" x 13" casserole dish with tortillas. Sprinkle � of the cheese over the tortillas. Layer with � of the chicken. Pour � of the sauce over the chicken. Spread evenly. Top with scattered pieces of tortillas and repeat with another layer of chicken and sauce. Spread sauce to cover all exposed tortillas, and top with the remaining cheese and decorate with pimientos and jalape�os.
Bake uncovered at 325 degrees for 45 minutes. Serves 6-8. If made ahead, freezes well.
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LEDAZAN�S
LIME-GLAZED GRILLED CHICKEN WITH TOMATO-AVOCADO SALAD
*This is actually a Weight Watchers recipe, where from exactly I don't know. It's 8 points for those who are counting.
Ingredients:
2 cups halved red cherry tomatoes
1 cup halved yellow cherry tomatoes
3 scallions, chopped
3 tablespoons chopped fresh cilantro
5 tablespoons fresh lime juice
� jalapeno pepper, seeded and minced
1 teaspoon of salt
Pinch sugar
1 small Florida avocado cut into � inch dices
4 (5 oz) skinless boneless chicken breast halves
1 teaspoon olive or veggie oil
Ground pepper
2 tablespoons apple jelly
1. Spray the grill rack or a ridged grill pan with non-stick spray; prepare the grill or set the grill pan over medium-high heat.
2. Toss the red and yellow tomatoes, scallions, cilantro, 3 tablespoons of the lime juice, the pepper, � t of the salt and the sugar in a large bowl. Add the avocado and gently toss to combine.
3. Brush the chicken all over with the oil; sprinkle with the remaining � t salt and the pepper.
4. To prepare the lime glaze, microwave the jelly with the remaining 2 T lime juice in a glass cup measure on high until boiling, 30-40 seconds.
5. Grill the chicken 4 minutes per side. Then brush the chicken with the glaze and continue grilling, brushing frequently, until browned and cooked through, 2-4 minutes more.
Note: The glaze should be brushed on only when the chicken is nearly cooked; the sugars in the glaze will burn if exposed to the high heat of the grill for too long. For really moist chicken, remove it from the grill at the shorter cooking time and immediately wrap all 4 breasts together in a large piece of foil; let stand 5 minutes. Unwrap and serve.
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ZIG�S
LOW-FAT MOZZARELLA CHICKEN
1 lb. boneless, skinless chicken breasts
1 tsp. Italian seasoning
1 tsp. oregano
4 oz. low fat mozzarella cheese
1� cups spicy V-8 juice
1-2 cloves garlic, minced (I used a little more!)
� cup chopped onion
� cup chopped green pepper
Preheat oven to 350 degrees F.
Then, the fun part: POUND chicken breasts until flat. Sprinkle with Italian seasoning and oregano. Place 1 oz. cheese in center of each chicken breast; roll up jelly-roll style. Spray a baking dish with PAM and carefully place chicken roll-ups inside. In a small bowl, combine V-8 juice, garlic, onion, and green pepper. Pour over chicken and bake in preheated 350 degree F oven for approximately 40 minutes. Makes 4 servings.
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SUGARCOOKIE�S
MANGO CURRY CHICKEN
Serves one.
1 boneless, skinless chicken breast, saut�ed until no longer pink; chopped up into bite sized pieces
1 small mango, peeled and diced
� small onion, diced
� red bell pepper, diced
1 tsp olive oil
1� tsp curry powder or to taste
� cup water, and 1 tsp cornstarch, combined with a whisk
In a saucepan, saut� onion and peppers in oil until tender. Add mango, and stir until heated. Throw in the rest of the ingredients, and simmer until thickened, stirring often.
I serve this over 1/3 cup cooked brown or wild rice (one serving).
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BENIDA�S
RED THAI COCONUT CURRY WITH SWEET BASIL
You will need:
-olive oil
-small-medium sized Spanish onion, chopped into bite-sized chunks
-one or two chicken breasts or corresponding amount of firm tofu, chopped into bite-sized chunks
-two or three red bell peppers, chopped into strips or chunks
-� cup of water
-Red Thai Curry paste (available at Asian grocers)
-one can of coconut milk
-corn starch (optional)
-fresh basil leaves
What to do:
-heat small amount of olive oil in large skillet or wok
-throw in onion, and then chicken, and simmer till chicken is cooked through.
-add peppers and water, turn heat on high. Let the water boil down and steam the peppers.
-in the meantime, pour a small amount of coconut milk into a cup, add a tablespoon or two of red Thai curry paste (depending on how spicy you like it). Use a fork to dilute the paste in the coconut milk.
-Add the paste/milk to the skillet, along with the rest of the can of coconut milk.
-turn the heat to medium, and simmer as sauce thickens. If you want it to be thicker, you can dilute a little corn starch in a little water and add that to the mix.
-Just before you're ready to serve, add whole fresh basil leaves, stir, and serve with sticky Japanese rice (or actually, any rice you want). Do not leave the basil in too long before serving because they will wilt and won't look as pretty.
N.B. You can also add other vegetables to this if you want. Broccoli is nice.
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BB�S
ROAST CHICKEN WITH PESTO
(very easy and tasty)
For each person:
1 large skinless chicken breast
large tablespoon pesto
1 teaspoon olive oil
1 slice mozzarella
Make a long horizontal slit in the fattest part of the chicken breast to make a pocket. Fill the pocket with the pesto and close with a cocktail stick. Brush with oil and season.
Roast for 30-35 minutes in a medium (180 C) oven. Top with mozzarella and put back in the oven for 5 minutes until cheese has melted.SALADS & DRESSINGS
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