A
Almond Chicken Casserole
B
Better 'N Fried Chicken
C
Cajun Chicken Nuggets
Campfire Chicken
Cashew Chicken
Chicken and Dumplings
Chicken and Pepper Pasta
Chicken and Rice Dinner, Campbells
Chicken and Rice, Patti's
Chicken Anthony
Chicken Bake, STOVE TOP One-Dish
Chicken, Black Bean, Corn, and Tomato Salad
Chicken Burritos
Chicken Buttermilk Parmesan
Chicken Cacciatora
Chicken Chili
Chicken Dijon
Chicken Dijon and Pasta
Chicken Enchilada Casserole
Chicken Fricassee with Lemon Dumplings
Chicken in a Packet
Chicken Kiev
Chicken Luau
Chicken Nuggets
Chicken Picante
Chicken Pot Pie
Chicken Rockefeller
Chicken Salad, Heart Healthy
Chicken Salad, Kim's Krunchy
Chicken Stir-Fry, Creamy
Chicken Stroganoff
Chicken with Apple Juice
Chicken with Cashew nuts and Dried Chilies, Thai
Chutney Chicken
Cornbread and Cheese Stuffed Chicken Breasts, April's
D
Doritos Chicken Casserole
E
El Pollo Loco Chicken
F
Fiesta Chicken
Flautas, Mexican Appetiser
Florida Chicken
G
Garlic Chicken
Garlic Mesquite Chicken, April's
Grilled Chicken Caesar Salad
Grilled Chicken Salad, Oriental
H
Herbed Chicken, Campbells
Honey-Glazed Chicken
I
Inn Chicken
Italian Eggplant Chicken
J
Just Peachy Chicken
K
Karamu Chicken
Kentucky Fried Chicken Secret Mix
Kung Pao Chicken, Martin Yan's
L
Lemon Basil Grilled Chicken
Lemon Chicken Breast
Lemon Chicken Pilaf
Lemon Chicken with Veggies, Creamy
M
Macadamia Chicken, Quick
Mediterranean Chicken with Pasta and Peppers
N
Neopolitan Chicken
Nutty Chicken Fingers
O
Orange Chicken
Orange Chicken and Rice
P
Parmesean Chicken
Peach Honey Mustard Chicken
Pineapple Teriyaki Chicken
Poached Chicken with Mustard Holandaise Sauce
Pollo en Rajas con Crema
Q
R
Roasted Honey-Glazed Chicken
Rosemary Lemon Chicken, Easy
S
Southern Pecan Chicken
Spicy Chicken Skillet Stir Fry
Stuffed Chicken Breasts
Stuffed Chicken Breasts II
Sun Burst Stir-Fry
Sweet and Sour Chicken Breasts
Sweet and Sour Chicken, Chinese
Sweet and Sour Chicken Stir Fry
T
Tangy Chicken, April's
Tasty Tenders, April's
Turkey Cream Enchiladas
U
V
W
X
Y
Z
Almond Chicken Casserole
5 cups boneless, skinless chicken, diced
1/2 cup mayonaise
1/2 cup plain yogurt
1 can cream mushroom soup
2 cups chicken broth
3/4 tbsp white pepper
1 tbsp salt
2 tbsp lemon juice
3 tbsp chopped onion
4 cups cooked rice
1 8 oz. can sliced water chestnuts
1 1/2 cups almonds, sliced
1 cup celery, chopped
2/3 cup butter
3 cups corn flakes
Mix the chicken, mayonnaise, yogurt, soup, broth, pepper, salt, lemon juice, onion, rice, water chestnuts, 1 cup almonds, & celery together. Put into a large buttered casserole dish. Mix 1/2 cup almonds, the butter, and the corn flakes together and top the casserole with this mixture. Bake in a pre-heated 350 degree oven for 35-45 minutes. Serves 4-6 **NOTE** This dish refrigerates well and freezes well so it can be perpared ahead and stored.
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Better 'N Fried Chicken
1/2 cup dry milk
1 1/2 tsp paprika
1/2 tsp garlic salt
1 tsp poultry seasoning
1/4 tsp pepper
2 whole chicken breasts, halved and deboned
Remove skin and all visible fat from chicken. put the ingredients into a plastic bag and shake. place on broiler rack and bake at 350 until browned (about 1 hour, 10 minutes).
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Cajun Chicken Nuggets
1 Env. onion soup mix *
1/2 cup plain dry bread crumbs
1 1/2 tsp chili powder
1 tsp ground cumin
1 tsp thyme leaves
1/4 tsp red pepper
2 lb boneless chicken breasts **
Oil
*You can use onion or onion-mushroom recipe soup mix in this recipe.
**Chicken breasts should be cut into 1-inch pieces.
In large bowl, combine onion recipe soup mix, bread crumbs, chili powder, cumin, thyme and pepper. Dip chicken in bread crumb mixture, coating well. In large skillet, heat 1/2-inch oil and cook chicken over medium heat, turning once, until done; drain on paper towels. Serve warm and if desired with assorted mustards.
MICROWAVE DIRECTIONS:
Prepare chicken as above. In 13 x 9-inch baking dish, arrange chicken, then drizzle with 2 to 3 T oil. Heat uncovered at High (Full Power) 6 minutes or until chicken is done, rearranging chicken once; drain on paper towels. Serve as above Makes about 5 dozen nuggets.
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Campfire Chicken
1 chicken breast per person
1 each per chicken breast of:
slice ham
green onion, sliced
slice cheese, swiss works well
salt and pepper
aluminum foil square big enough to wrap chicken breast in
Place chicken breast on foil, add salt and pepper, layer onion, cheese, and then ham. Wrap tightly and set on the fire, or in a pan on a camp stove. If at home, you can do this in your oven, 20 minutes at 375. Chicken should be done in 10-15 minutes. Use tongs to get the chicken off the fire and check for doneness. Variations: pepperoni, substitute other meats, or other cheeses.
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Cashew Chicken
6 chicken breast halves, skinned, boned, and cut into bite sized pieces
1/4 cup soy sauce
2 tbsp cornstarch
1/2 tsp sugar
1/2 tsp salt
1/4 cup salad oil
1/3 cup cashews, oil-roasted
1/2 lb snow peas, strings removed, or one package frozen baby pea pods with water chestn
1/2 lb mushrooms, sliced
1 cup chicken broth
2 cans bamboo shoots, drained and slivered
4 green onions, cut into thin slivers
cooked rice, about 1-2 cups per person
In a small bowl stir together the soy sauce, corn oil, sugar, and salt, and set aside. In a very large frying pan over medium, heat 1 tbsp oil. When hot, add cashews and brown. Remove them with a slotted spoon, and add an additional 3 tbsp oil to the pan. When hot, cook the chicken. Add the pea pods, mushrooms, and broth. Cover, and simmer for 2 minutes. Drain about 1/2 the liquid. Add the bamboo shoots and the sauce. Cook until the sauce has thickend. Simmer, uncovered, 1 minute. Add onions, stir, and serve over rice.
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Chicken and Dumplings
6-8 boneless skinless chicken breast halves
enought water to cover them
chicken soup base or chicken boullion
6-9 potatoes, peeled and sliced
1 1/2 lbs carrots, washed, trimmed, and sliced into 1/4 inch rounds
1 good sized onion, peeled and diced
6 cups chicken stock or chicken boullion
a few dashes of oregano
salt and pepper to taste
dumplings:
3 cups bisquick or equivalent
1 cup milk
Place chicken breast halves in Dutch oven with enought water to cover them. Bring water to simmer, simmer chicken until it is cooked all the way through. Remove chicken from water, cool. Add enough chicken soup base or boullion to make water into "chicken stock". Then add the real chicken stock, potatoes, carrots, and onion. bring up to simmer, cook until veggies are done, but still firm.
While veggies are cooking, cube chicken. prepare dumpling dough according to package directions (1 1/2 times the recipe).
When veggies are ready, add oregano and chicken. Add dumplings to simmering stock a spoonful at a time, or roll out the dough about 1/2 inch thick and cut into squares, dump the whole mess in at once. Cover and simmer 12-15 minutes or until dumplings are done. Serves 6-8
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Chicken and Pepper Pasta
8 oz. spaghetti
6 tbsp chicken broth
1 medium onion, sliced
1 medium red bell pepper, cut into strips
1 medium yellow bell pepper, cut into strips
1 tsp minced garlic
1 lb boneless skinless ckicken breast halves, cut into 3.5x5 inch strips
1 tbsp fresh tarragon or 1/2 tbsp dried tarragon
1/4 tsp cracked black pepper
3/4 cup evaporated skim milk
1 cup shredded low fat mozarella cheese
1/4 cup grated Parmesan cheese
Cook spaghetti by package directions, drain, and keep warm. In a large skillet, heat chicken broth. Add onion, peppers, and garlic. Cook over medium-high heat 2-3 min or until done but still somewhat firm. Remove veggies. Set aside and reserve the juices. Add chicken strips, tarragon, and black pepper to skillet. Cook and stir 7-9 minutes or until chicken is done. Add the cooked veggies, evaporated skim milk, and the cheeses to the chicken mixture, stir well. Reduce heat to medium-low and cook until heated through, do not boil. toss the chicken mixture with the pasta and serve immediately. serves 6. 353 calories, 8g fat per
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Chicken and Rice Dinner, Campbell's 15-minute
1 tbsp vegetable oil
4 boneless chicken breast halves
1 can (10 3/4 oz.) Campbell's cream of chicken soup
1 1/2 cups water
1/4 tsp paprika
1/4 tsp pepper
1 1/2 cups uncooked instant white rice
2 cups fresh or frozen broccoli flowerets
Heat oil in a skillet. Add chicken and cook until browned. Remove chicken. Add soup, water, paprika, and pepper. Heat to a boil. Stir in rice and broccoli. Top with chicken. Season chicken with additional paprika and pepper. Cover and cook over low heat 5 minutes or until done. Serves 4
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Chicken and Rice, Patti's
1 chicken, cut up (or pre-cut chicken, ie wings)
1/2 cup olive oil
parsley
2 tsp salt
3/4 lb long grain rice (1 cup)
1/3 cup capers
1/2 cup green olives
bell peppers
1 medium onion
2 cloves garlic
1 small can tomato sauce and 1 can water
Brown chicken in olive oil until golden brown. Remove wings. Saute onions and bell pepper until translucent; add rice and brown. Add tomato sauce, water, and wings; cover tightly. Cook on very low heat until rice is tender; stir in capers and olives.
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Chicken Anthony
2 boneless, skinless chicken breasts
flour
1 egg
1/8 cup milk
Italian seasoned bread crumbs
olive oil
2 slices mozzarella cheese
1/4 cup sliced mushrooms
1 cup chopped fresh broccoli
1/2 cup chicken broth
1 clove garlic
Preheat oven to 350. Dip chicken in flour, then in egg wash (egg and milk), then in bread crumbs. Saute in olive oil until golden brown. Place chicken breasts in a baking pan. Top each breast with a slice of mozzarella. In a saucepan, heat chicken broth, broccoli, mushrooms, and garlic to a boil. Pour the vegetables and sauce over the chicken breasts. Place in the oven for 30 min or until tender. I usually serve it with pasta (spaghetti, vermicelli, angel hair), but it could also be served with rice.
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Chicken Bake, STOVE TOP One-Dish
1 6 oz. pkg Stove Top Stuffing Mix for Chicken
4 boneless, skinless chicken breast halves (about 1 1/4 lb)
1 10 3/4 oz can cream of mushroom soup
1/3 cup sour cream or milk
Toss contents of seasoning packet, stuffing mix, and 1 2/3 cup water; set aside. Place chicken in 13 x 9-inch baking dish or 2 quart casserole. Mix soup and sour cream; pour over chicken. Spoon stuffing evenly over top. Bake at 375 for 35 min or until chicken is cooked through. Serves 4.
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Chicken, Black Bean, Corn & Tomato Salad
3/4 lb boneless, skinless chicken breasts, trimmed of fat and poached
1 15 oz.can black beans, drained & rinsed
1 large vine-ripened tomato or 2 plum tomatoes, cored and diced
1 cup frozen corn, thawed
1 tbsp olive oil
3 cloves garlic, finely chopped
2 tsp dried oregano
1 1/2 tsp ground cumin
2 tbsp sherry or cider vinegar
1/2 tsp salt
1/2 cup scallions, chopped (3 scallions)
1/4 cup fresh parsley, chopped
Tear chicken into shreds and combine with black beans, tomatoes and corn in a salad bowl. Heat oil in a small skillet over medium. Add garlic and saute until just beginning to color, about 30 seconds. Add oregano and cumin; stir until fragrant, about 10 seconds. Remove from the heat; add vinegar and salt. Pour over salad. Add scallions and parsley; gently toss to combine. (The salad may be prepared up to 8 hours in advance and stored, covered, in the refrigerator.) Serves 4.
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Chicken Burritos
1 tbsp oil
2 cups sliced red or green bell pepper and onion
2 cups shredded cooked chicken
1/2 cup mayonnaise
1/2 cup chunky salsa
6 (8 inch) flour tortillas
Heat oil in a 10 inch skillet over medium heat. Add red pepper and onion, saute until tender. Add chicken, mayonnaise, and salsa. Reduce heat to low, simmer 1 minute, stirring. Spoon 1/6 of filling down the center of each tortilla; if desired, top with shredded Cheddar cheese. Fold sides over filling and place in a shallow pan. Bake in 400 degree oven 10 minutes. Serve warm.
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Chicken Buttermilk Parmesan
1/2 to 2/3 pound boneless skinless chicken, cut into strips
1 cup buttermilk (or 3/4 cup milk with 2 tsp lemon juice and 1 tsp flour but the buttermilk is the best)
2 tbsp melted butter or 2 tbsp olive oil
1 garlic clove, minced
1/2 cup grated Parmesan cheese (Romano or Asiago is good, too)
1/2 tsp thyme
1/2 tsp basil
1/2 tsp pepper
1 1/2 cups bread crumbs
2 tbsp flour
Olive Oil or non-stick spray for frying
Mix the first eight ingredients together, making sure the chicken is heavily coated with the mixture. Put the bread crumbs, and flour together in a large bowl. Prepare a large frying pan with a small amount of cooking oil to prevent sticking and turn heat to low to warm pan. Roll chicken pieces into the bread crumbs, and immediately lay flat in the frying pan. Cover chicken, turn heat to medium and cook for 5 min. Uncover, gently turn chicken over, and cook uncovered for about 10 min, until done (if they cook too fast, turn down the heat), depending on the size of your chicken strips. I usually serve this one with Pesto pasta or garlic potatoes and a green salad
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Chicken Cacciatora, Pasquarelli's True Italian
1 whole chicken (cut up)
1 can small peas, drained (prefer LeSeur but any will do)
olive oil
3 cups homemade tomato sauce (cooked) OR 2 cans Hunt's Italian-flavored Tomato Sauce
Rub a broiler pan with olive oil until coated well. Place chicken skin-side up in pan. Pour sauce over chicken. Pour peas over sauce. Bake at 375* for 1 hour...Cover with aluminum foil and bake an additional 45 minutes.
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Chicken Chili
2 tbsp oil
1 1/2 lbs boneless, skinless chicken breast halves, cut into 1" cubes
1 small onion, coarsely chopped (about 1/2 cup)
1 medium green bell pepper, coarsely chopped (about 1 cup)
1/2 cup chicken broth
1 can (14 1/2 oz.) red kidney beans, undrained
1 can (14 1/2 oz.) diced tomatoes
1 tbsp ground chili powder
1 1/2 tsp garlic salt
1 tsp ground cumin
1 tsp oregano or cilantro leaves
1 tsp sugar
Heat oil in a dutch oven or large saucepan over medium-high heat. Add chicken, onion, and bell pepper, saute 8-10 min.Stir in remaining ingredients. Bring to a boil, simmer 15 min. Serving suggestion: serve in a hollowed out hearth backed bread bowl. Makes 6 cups
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Chicken Dijon
4 boneless, skinless chicken breast halves
2 tbsp Dijon-style mustard
2 tbsp mayonnaise
2 tbsp grated Parmesan cheese
salt to taste
paprika to taste
1/4 cup sliced blanched almonds
Place the chicken between to pieces of wax paper or plastic wrap and pound to a thickness of about 1/2 inch. Mix together the mustard, mayonnaise, Parmesan, salt, and paprika and spread on the chicken. Place the chicken on a lightly greased baking sheet and bake in a preheated 350 oven for 20 min. Sprinkle with the sliced almonds and cook an additional 10 min. Serves 4.
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Chicken Dijon and Pasta
3 lbs chicken parts
1/4 cup dijon mustard
1/3 cup italian salad dressing
10 3/4 oz. can condensed cream of mushroom soup
4 cups cooked rotini pasta
1 1/3 cups French's French Fried Onions
1 cup diced tomatoes
1 cup diced zucchini
2 tbsp parsley
Place chicken in roasting pan. Mix mustard and dressing, spoon half the sauce over chicken. Bake at 400 for 40 min. Combine soup, remaining sauce, and 1/2 cup water. Toss pasta with soup mixture, 2/3 cup onions, vegetables, and parsley. Spoon around chicken. Bake 15 min until chicken is no longer pink in the center. Top with remaining onions, bake 1 min until onions are browned.
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Chicken Enchilada Casserole
2 large boneless skinless chicken breasts
2 cloves of garlic
2 package of corn tortillas
2 (15oz) cans of refried beans
1 (10 1/2oz) can of cream of chicken soup
1 (29oz) can of green enchilada sauce
1 (4oz) can of diced green chiles
1 lb of shredded Monterey jack cheese
This is a layered dish, you will need a lasagna or enchilada pan. Simmer chicken breasts in water with the cloves of garlic. When chicken is well cooked, allow to cool enough so you can shred by hand. In a mixing bowl, stir together the enchilada sauce and the cream of chicken soup. Take pan and pour enough of the mixture in to cover the bottom. Spread the beans on the tortillas, and lay them on the bottom of pan. You will need to overlap them. On top of this, lay the half of the shredded chicken, half of the canned chiles and 1/4 of the cheese. Spoon the enchilada sauce mixture over the cheese, just enough to kind of cover it. Repeat the layers again, starting with tortillas spread with beans, then chicken, chiles, and cheese. This time, after spreading the sauce over the cheese, cover it with tortillas, the rest of the cheese, and the rest of the sauce. Cover the pan with foil and cook at 325 until heated through, approximately 1 hour.
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Chicken Fricassee with Lemon Dumplings
4 chicken drumsticks
1 cup water
1/4 cup diced celery
1 tbsp chopped onion
1 tsp chicken-flavored gravy base
1/2 tsp salt
dash pepper
3 tbsp all purpose flour
1/2 10oz. pkg (about 1 cup) of frozen mixed vegetables
lemon dumplings
In a 2 quart saucepan, simmer drumsticks with the 1 cup of water, the celery, onion, gravy base, salt, and pepper for 20 min. or until chicken is tender. Blend flour and 1/2 cup cold water; stir into broth. Cook and stir over medium heat, till gravy thickens. Stir in vegetables.
Lemon Dumplings
1/3 cup all purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/4 cup Milk
1/2 tsp snipped parsley
1/4 tsp grated lemon peel
1/2 tsp lemon juice
Combine the flour, baking powder and salt. Set aside. Combine the milk, snipped parsley, grated lemon peel and lemon juice. Add to dry ingredients; stir until just moistened. Drop batter in mounds atop bubbling hot chicken mixture. Cover; simmer 20 min. Makes 2 servings
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Chicken In A Packet
4 skinless, boneless chicken breasts
4 potatoes quartered lengthwise
1 bell pepper, but into 8 strips
8 to 12 tbsp honey mustard BBQ sauce
4 pieces of aluminum foil about 12 inches long for each
Place each breast on a piece of foil, salt and pepper to taste. Place 4 quarter of potatoes and 2 strips bell pepper on each breast Cover with 2 to 3 tbs of BBQ sauce. Wrap in foil, and place in baking dish Cook 45 minutes or till done at 350.
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Chicken Kiev
4-6 boneless, skinless chicken breast halves
4-6 tbsp butter
2 tbsp finely chopped chives
2 tbsp chopped parsley
1 tbsp chopped tarragon
1 clove garlic, finely chopped
salt and freshly ground pepper to taste
flour, beaten egg, and breadcrumbs for coating
vegetable oil for frying
Pound the chicken to a 1/4 inch thickness. Combine the butter, chives, parsley, tarragon, salt, and pepper. Divide the butter mixture between the chicken breast halves, spreading it on one side of each. Roll the chicken breasts so that the butter mixture is on the inside and secure with a toothpick. Dust lightly with flour, dip in the beaten egg, and coat with the bread crumbs. Fry in a heavy skillet with about 1/2 inch vegetable oil, or use a deep fryer, until golden brown. Drain on paper towels. Serves 3 to 4.
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Chicken Luau
2 frying chickens, cut into serving pieces
2 tbsp of butter
2 tbsp of margarine
2 tsp of salt
1 tsp of ground black pepper
2 cups chicken broth
3 lbs of fresh spinach
3 cups coconut milk (can substitute evaporated milk)
Put butter and margarine in stew pot and saute chicken pieces until brown. Add salt, pepper, and broth. Simmer covered until tender. Remove chicken pieces to deep serving dish and set aside in warm oven. Wash spinach. Break or snip off stems. Cook, with only water remaining on leaves from washing, until just tender. Drain. Cut coarsely with knife blade. Add coconut milk (or evaporated milk) to chicken broth and heat to boiling point. Add spinach and stir gently. Pour over chicken and serve.
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Chicken Nuggets
2 boneless skinless chicken breasts (cut into nuggets)
nonfat plain yogurt (small container)
nonfat bread crumbs (about 4 pieces of bread)
flour
Pam garlic spray
coat chicken with flour, dip into yogurt and coat with breadcrumbs. Place on a large baking sheet that has been sprayed with pam. Cook in a 350 oven about 15 minutes, turn over, respray with Pam, and cook 15 minutes more.
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Chicken Picante
1-1/2 cups Picante sauce
3 tbsp packed light brown sugar
1 tbsp Dijon-style mustard
4 skinless, boneless chicken breast halves
3 cups hot cooked rice
Mix picante sauce, sugar, and mustard. Place chicken breasts in 2-qt. shallow baking dish. Pour mixture over chicken. Bake at 400 degrees for 20 minutes or until chicken is done. Serve over a bed of rice.
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Chicken Pot Pie
4 lbs of boneless skinless chicken breasts (thats a lot, vary at will)
1 celery stalk, chopped
4 potatoes, peeled and chopped
1 can corn, drained
any other veggies you like
crust:
Mix 2 cups of flour and a cup each of ice cold water and shortening. (you may need to make 2 batches)
Put chicken in a crockpot and cover with water. Cook on low for 8 hours. The chicken will easily fall apart them and not have to be cut. Roll out the pie crust and put into a greased 9x13 inch pan. Fill crust with the veggies and chicken chunks. Take some of the broth and make into gravy by adding flour a tablespoon at a time until fairly thick (remember it will thicken more as it cooks). Stir through chicken and veggies. Cover with rolled pie crust. Bake at 350 for 1 hour.
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Chicken Rockefeller, American
1-10oz pkg frozen chopped spinach
1 egg, beaten
1/4 cup grated Parmesan cheese,divided
1 cup Italian-style bread crumbs
6 skinless, boneless chicken breasts (I use pre-packaged breasts)
Salt & pepper to taste
3 tbsp melted butter or margarine
Cook spinach according to package instructions; drain well, and allow to cool. Combine spinach, egg, and 1 tbsp Parmesan cheese; set aside. Combine bread crumbs and remaining Parmesan in shallow pan; set aside. Salt & pepper chicken, brush with melted butter and roll each in bread crumb mixture covering completely. Place in a greased 9"x13" baking dish. Place 1 heaping tbsp of spinach mixture on each chicken breast spreading to form a small mound. Sprinkle with remaining bread crumb mixture and drizzle with melted butter. Bake @ 350 degrees for 40 minutes. Yield 6 servings.
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Chicken Salad, Heart Healthy
1/2 cup mayo
1 tbsp lemon juice
2 cup diced cooked chicken breast
1 cup drained crushed pineapple
1 cup seedless green grapes
1/2 cup finely chopped celery
1/4 tsp tarragon
Combine mayo and lemon juice. In a seperate bowl gently toss remaining ingredients. Fold dressing into chicken mixture. Chill for 1 hour. Serve in halved pita pockets with lettuce or alfalfa sprouts. Serves 6. 199 calories, 2 g fat, 32 g carbos, 32 mg cholesterol, 197 mg sodium
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Chicken Salad, Kim's Krunchy
2 baked, grilled or boiled boneless/skinless chicken breasts
3/4 cup mayonnaise
1/2 onion, finely chopped (Red variety adds the most flavor)
2 medium size stalks of celery, finely chopped
4 sweet pickles, finely chopped
Ground pepper to taste (Lemon Pepper, if you have it in your area)
1 tsp prepared spicy mustard
2 cups of crisp, Chinese Noodles (LaChoy is a popular, packaged brand in the USA but you should be able to locate others also in the 'Oriental' section of your grocery store)
4-5 lettuce leaves
Shred chicken with a fork or chop into very small pieces in a medium mixing bowl. Add remaining ingredients except Chinese noodles and lettuce leaves, and still until well blended. Divide lettuce leaves evenly on two serving plates. Add Chinese noodles to chicken mixture and fold in carefully until we distributed. Divide the chicken/noodles mixture between the two servings platters, placing on top of lettuce leaves. When combined with a warm bread and quick fruit of your choice, it's indeed quite a meal for two. Always add the Chinese noodles just prior to serving
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Chicken Stir-Fry, Creamy
1 lb Skinless, boneless chicken breasts, cut into strips.
3 cups cut up broccoli flowerets, sliced carrots, and green and/or red pepper strips
1 can 98% fat free cream of mushroom soup
1/4 cup water
1 tbsp soy sauce
4 cups hot cooked rice
Spray skillet with vegetable cooking spray and heat over medium-high heat 1 min. Add chicken in 2 batches and stir-fry until browned. Set chicken aside. Remove pan from heat. Spray with cooking spray. Reduce heat to medium. Add vegetables and stir-fry until tender-crisp. Add soup, water, and soy. Heat to a boil. Return chicken to pan and heat through. Serve over rice. Serves 4
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Chicken Stroganoff, Low fat
2 cups bow tie pasta (farfalle)
1 whole boneless, skinless chicken breast, cut into bit sized pieces
2 cups sliced mushrooms
2 cups slived onions and/or
2 clove minced garlic
2 cups chicken broth or boullion
2 tbsp flour
1/2 cup low fat sour cream
2 tsp red wine vinegar
2 tsp Dijon mustard
salt and pepper to taste
2 cups cooked asparagus or broccoli
Cook pasta by package directions. Meantime, in a large nonstick skillet, saute chicken pieces over medium heat until golden brown. Remover chicken from skillet and set aside. In the same skillet, add mushrooms, onions and/or garlic. Cover and cook over medium until tender. While mushrooms and onions are cooking, whisk broth and flour in small bowl. Add to skillet and bring to boil over high. Reduce heat to medium/low and simmer until thickened for about 10 min. Add chicken pieces and simmer for 5 min. Remove from heat and stir in sour cream, vinegar, mustard, and salt and pepper. On a serving plate, arrange vegetables on bed of pasta; spoon chicken mixture over veggies.
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Chicken with Apple Juice
boneless skinless chicken pieces
2 tbsp flour
pepper to taste
2 tbsp canola oil
1 onion, silced
1/2 tsp cumin
1 cup apple juice
1/2 cup cooking sherry
2 tsp lemon juice
Dust chicken pieces with flour and brown in oil. Fry onion until golden, add chicken and fry over medium until brown. Add remaining ingredients and cover tightly. Let simmer about 1/2 hour. Serve over rice.
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Chicken with Cashew Nuts and Dried Chilies, Thai
3-4 boneless, skinless chicken breasts
1 tbsp coriander paste (see below)
1-2 tbsp vegetable oil
5 dried red chilies
1/2 cup roasted unsalted cashew nuts
1 medium onion, diced
1/2 cup chopped celery
1 tbsp nampla (fish sauce)
2 tbsp ground red chili sauce (or President's Choice Thai Fiery Dipping Sauce)
Hot white rice (enough for four servings)
Green Onions for garnish
Slice the chicken breasts into one inch strips, and rub each strip with a small amount of coriander paste. Let stand for about 20 min (chop the vegetables while waiting). Heat oil in a wok or large skillet, over medium-high heat. Fry the chilies until they become crisp. Remove the chilies from the oil, chop them as finely as possible, wearing rubber gloves is advised. Add the chicken to the oil, and stir-fry for about 5 min, or until no pink color can be seen. Add the onion and celery and stir fry for another 2-3 min. Stir together the nampla and hot sauce, pour over the chicken, and stir fry for an additional 2 min. Arrange white rice on a serving platter, and serve chicken over the rice. Sprinkle the cashews and chopped chilies over the chicken, and garnish with green onions (chopped or curled). Serves 4.
Coriander Paste:
1/2 cup finely chopped coriander root
1/2 cup finely chopped garlic
1/2 tbsp white pepper
1 tsp salt
Grind all ingredients with a mortar until you have a smooth paste. Store in refrigerator, well covered. A few tips:
This dish is HOT!!! You may want to leave the chilies off, and allow each person to add them to their own taste. Gloves are strongly advised when handling the dried chilies. No matter how many times or how vigorously you wash your hands, some of the oil will remain, and if you happen to touch your eyes, they will be red for hours. I know this from experience :) Any ingredients that you cannot find in your regular grocery store (nampla, Thai hot sauce, dried red chilies) are readily available at any oriental grocery.
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Chutney Chicken
4-6 boneless skinless chicken breast halves
1 9-oz. (250 g) jar mango chutney
1 green onion both green and white parts, thinly sliced
preheat oven to 375. Place chicken breast halves in an oven proof baking dish just big enough to hold them without touching each other. Use a spoon to place chutney on top of chicken breasts. bake in the center of the oven for 20 minutes. Sprinkle with scallion right before serving. Serves 4-6
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Cornbread and Cheese Stuffed Chicken Breasts, April's
boneless, skinless chicken breast halves - about 10
1 small size package cornbread stuffing mix, prepared according to instructions on box
Shredded monterey jack cheese to taste, about 1 cup
salt
pepper
mesquite seasoning (or hickory smoked salt)
dash italian seasonings
Place each chicken breast between wax paper and pound flat with a meat mallett. Mix prepared stuffing with cheese and a dash of mesquite seasoning. Lay chicken breast halves one at a time flat, spoon a couple tablespoons of stuffing in them and roll up. Place seam side down in two rows (end to end across the short end of pan) in a rectangle baking dish (9x13?). Bake at 350 or 400 (can change based on what else is in the oven) until chicken is no longer pink inside when cut. Excellent served with bar b que sauce or gravy. Add some fresh cooked broccoli and some mashed potatoes, and you have a fantastic comfort food meal.
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Doritos Chicken Casserole
1 chicken
1 pk Doritos (nacho cheese flavor - large bag)
1 can corn (whole kernel)
cheese (grated -- to taste)
1 sm onion (diced)
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup milk
1 can Ro-Tel tomatoes
Boil chicken and remove all the meat from the bones. If you don�t have a big enough pot, cut it up first. Chicken can also be microwaved or cooked any way you want, just so long as the pink is gone from the middle. Layer chicken, Doritos, cheese, onion, and corn in casserole dish. Mix chicken soup, mushroom soup, milk and tomatoes. Pour over casserole. Top with cheese. Bake at 375 degrees for about 30 min.
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El Pollo Loco Chicken
1 chicken, cut pieces with skin
BROILER BASTING SAUCE:
1/3 cup lemon juice
1/3 cup lime juice
1/3 cup canola or vegetable oil
1 tsp ground turmeric
1/2 tsp garlic salt
1/4 tsp black pepper
Briefly simmer the cut-up chicken in a deep-sided skillet, keeping pieces in single layer without crowding them, until the meat appears milky white and the juices run clear, no longer pink. Allow to cool in the broth, uncovered, while you prepare the basting sauce. Arrange the chicken pieces skin-side up on broiler pan in single layer and baste with enough of mixture to evenly coat skin side. Turn and baste other side. Turn again to skin side up and broil 6" from the heat, brushing with additional sauce every few minutes until skin is really crispy and golden brown, about 5-8 min for large pieces.
BASTING MIXTURE-Mix juices, oil, turmericc, salt and pepper. This makes enough to baste 9 pieces. Source: Gloria Pitzer's Secret Recipes Newsletter.
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Fiesta Chicken
1/4 cup flour
1/4 tsp salt
1/4 tsp pepper
6 boneless, skinless chicken breast halves
1 tbsp vegetable oil
2 10-oz. cans Mexican Festival RO*TEL (Diced tomatoes with line juice and cilantro)
4 green onions
1 2 1/4-oz. can sliced, ripe olives, drained
1 16-oz. package yellow rice, cooked according to package directions
Optional: shredded cheddar cheese, sour cream, cilantro
Combine flour, salt, and pepper; roll chicken in flour mixture. Brown chicken in oil in a large skillet over medium-high heat. Add RO*TEL tomatoes, onions, and olives, heat to boiling. Reduce heat and simmer 20 min or until sauce has thickened. Serve chicken mixture over yellow rice, and top with sour cream, cheddar cheese, and cilantro. Serves 6.
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Flautas, Mexican Appetiser
4 chicken thighs
1 small onion, diced
1 large clove garlic, minced
2 fresh jalapeno peppers, seeds and veins removed, diced
2 cups water
1 tbsp chili powder
� tbsp cumin powder
Throw all this stuff in a crockpot, cover, and set on low. Cook overnight or 8 hours prior to assembling the flautas. Then, take skin and bones out and discard. The meat should just fall off the bones. With a slotted spoon, remove meat to a bowl, and with a couple of forks, shred it. Then add 1 can fatfree refried beans (or equivalent amount of homemade) And combine. Next get a clean teatowel, and wet it with hot water from the tap. Wring it out. Get 24 corn tortillas (the small ones, approx 4-5" in diameter) Put the corn tortillas in the wet teatowel and wrap around them, surrounding the tortillas. Put the bundle in the microwave and cook on HIGH for about 2-3 min, until the tortillas are hot, steaming, soft and pliable. One at a time, take a tortilla out of the microwave. Take about � tsp of filling (very important to use a small amount, to ensure the success in the final result). Put the filling at the edge of the tortilla, and then roll very tightly until the flauta is about the width of your pinky. Take a toothpick and stick through the flauta to make sure it won't unroll. Put the flauta on a sprayed cookie sheet, and spray the top of the flauta with canola oil cooking spray. Repeat for the rest of the tortillas. Bake at 400 until golden brown and crispy. Remove cookie sheet from oven. Let sit for about 15 min before removing toothpicks. You can eat these right away with guacamole, or you can freeze them in a ziplock bag and heat them up again the next time you have company over.
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Florida Chicken
14 oz. chicken broth
3/4 cup orange juice, frozen concentrate - thawed
2 tbsp red wine vinegar
1 tsp Jamaican Jerk seasoning
2 tsp orange peel -- finely shredded
2 cloves garlic -- minced
4 boneless skinless chicken breast halves
2 tsp cornstarch
3 cups rice, cooked
1 whole orange -- peeled and seeded
1/4 cup honey
fresh chives -- for garnish
Combine broth, thawed concentrate, vinegar, jerk seasoning, orange peel and garlic. Cover and chill half of the mixture for sauce. Pour remaining half into a zip top bag and add the chicken. Marinate in refrigerator for 2 - 24 hours, turning bag occasionally. Drain marinade. Grill chicken until tender. Meanwhile, for sauce, in a medium saucepan combine remaining orange mixture with the cornstarch and honey. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Serve chicken with rice and fresh orange slices. Spoon sauce over chicken and fruit. Sprinkle with fresh chives.
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Garlic Chicken
6 skinless chicken breasts (or any parts you have handy)
2 tbsp red wine vinegar
1 1/2 cup defatted chicken broth
1 cup whole peeled garlic cloves
1 tsp seasoning such as Spike or Natures best
preheat oven to 400. brown chicken in a nonstick skillet. Remove and add vinegar and chicken broth to pan. Cook over high heat for about 2 min. put garlic cloves in a shallow baking dish (11x13 casserole works well). put chicken on top and pour sauce over. Sprinkle with seasoning. Bake for 30 min. remove chicken. Pour sauce in blender and puree garlic. pour over chicken, and serve. Serves 6 171 calories, 2.98 g fat per serving
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Garlic Mesquite Chicken, April's
4 boneless, skinless chicken breast halves, washed and with all visible fat removed
(measurements from here on are approximate)
4 tbsp garlic mesquite seasoning (or a mix of hicory smoked salt and coarse garlic powder
1/2 cup Kikoman soy sauce
1/2 tsp worchestershire sauce
water to cover
Place chicken breast halves and remaining ingredients in a zip lock baggie you trust not to leak. Add water to cover the chicken, seal, and marinate about 1 1/2 to 2 hours. Heat oven to 400, put chicken on a foil covered cookie sheet, close together but not touching. Sprinkle with dill, salt, and pepper. Bake about 10 minutes, turn, and bake an additional 5-10 minutes or until done. May take longer or less, depending on how thick your chicken is. Test by piercing with a knife at thickest part - chicken is done when pink is gone.
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Grilled Chicken Caesar Salad
2 lbs boneless chicken
8 oz. bottle Caesar salad dressing
1/4 cup Worchertershire sauce
1/4 cup Dijon mustard
2 tbsp lemon juice
8 cups lettuce, washed and torn
1 1/3 cups French's French Fried Onions
Place chicken into shallow dish. Combine dressing, Worchestershire, mustard, and lemon juice. Pour 3/4 cup mixture over chicken. Marinate in refrigerator 20 minutes. Reserve remaining mixture for dressing. Grill or broil chicken 10 minutes or until no longer pink in the middle. Slice chicken and arrange on lettuce. Top with onions and serve with the rest of the dressing. Prep time: 20 mins Marinate time: 20 mins Cook time: 25 mins
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Grilled Chicken Salad, Oriental
2 large boneless, skinless chicken breast halves
1 (8 oz.) package frozen baby pea pods with water chestnuts
1/8 cup peanut oil
1 tbsp soy sauce
1 tsp sesame oil
1 tsp rice vinegar
salt and pepper to taste
1/2 cup unsalted cashew halves
1 tbsp chopped green onion
Grill chicken, chill in refrigerator, slice when cooled. Cook pea pods and chestnuts by package directions and chill in refrigerator. In a small bowl, combine peanut oil, soy sauce, oil, and rice vinegar. Whisk to blend and add salt and pepper to taste. Combine chicken and vegetables in serving bowl with cashew halves. Add dressing and toss to coat. Garnish with chopped onion. Serves 2
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Herbed Chicken, Campbell's 15-minute
1 tbsp vegetable oil
4 boneless chicken breast halves
1 can (10 3/4 oz.) Cream of Chicken with herbs soup
1/2 cup milk
Heat oil in a skillet. Add chicken and cook until lightly browned. Add soup and milk. Heat to a boil. Cover and cook over low heat 5 minutes or until done. Serves 4
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Honey-Glazed Chicken
1 tbsp dry mustard
3 tbsp white-wine vinegar or cider vinegar
1/4-1/2 cup honey (more for sweeter)
2 tbsp green onion, diced
1 tsp Dijon mustard
1/2 tsp thyme
1/4 tsp oregano
4 skinless boneless chicken breast halves
preheat oven to 400. line baking pan with foil, grease foil. Place dry mustard in small bowl, stir in vinegar. Add honey, onion, Dijon mustad, thyme, and oregano, and mix well. Place chicken breasts in pan, and brush with half the honey mixture. Bake 10 min. Turn chicken over, brush with remaining honey glaze, banke another 10 minutes. Crank the oven up to 500, turn the prettiest side of the breasts up, brush with a 50/50 mix of honey and vinegar or water with a dash of mustard, sprinkle with parsley or whatever, and bake a few minutes until it browns or looks good.
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Inn Chicken
4 chicken breasts, skinless and boneless
2 clove garlic, minced
1 cup sour cream
2 tbsp lemon juice
1/2 tsp Paprika
1 tsp tabasco sauce
1 cup breadcrumbs
1/2 cup butter
Butter a baking dish. Combine the garlic, sour cream, lemon juice, paprika, and tabasco. Marinate the chicken in the mixture OVERNIGHT in the refrigerator. Roll the chicken in the bread crumbs and place in the prepared baking dish. Drizzle with the melted butter. Bake in 350 F, 1 hr.
Source: Trails End
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Italian Eggplant
2 chicken breasts, saut�ed in water (or oil) and
3 cloves of garlic until browned, salt and peppered to your liking
2 cans stewed tomatoes (any variety - we like the ones with green pepper and onion)
1 eggplant, sliced
more garlic
Parmesan cheese
mozzarella cheese
arrange sliced eggplant on plate and sprinkle with salt. Cook in micro until tender (8 minutes or so). Spray a deep dish with Pam. Spoon enough stewed tomatoes in the bottom to cover dish. Arrange enough eggplant slices to cover the tomato. put the 2 chicken breasts on top (or you can dice the chicken in large chunks to layer more throughout casserole) and sprinkle with Parmesan cheese. Continue with tomato and eggplant layers until all used up. Sprinkle top with mozzarella cheese. Bake in oven 350 degrees for approx. 30 minutes or until liquid is bubbling and cheese is melted.
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Just Peachy Chicken
4 boneless skinless chicken breast halves, cut into strips
3 ripe peaches, sliced (or canned kind)
1 sweet onion, sliced very thin
1 lb fresh snow peas
2 cups apple juice
3 tbsp cold water
1 tbsp corn starch
salt and pepper to taste
dash of nutmeg
Caramelize onion in apple juice added about a tbsp at a time. (If you added too much at once, you will have steamed onion! By cooking it this way you do not need to use butter or oil.) When caramelize, brown the chicken in the same pan. When almost done, add the sliced peaches, snow peas, dash of nutmeg, salt and pepper, and the remaining apple juice. Cover and cook on low for 10-15 min until the snow peas are done. In a small cup, add the 1 tbsp corn starch to the cold water. Stir the corn starch mixture into the remaining liquid slowly. Serve over rice or pasta.
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Karamu Chicken
1 chicken, cut into serving pcs (about 3 pounds)
1/3 cup + 1/4 cup french dressing
1 16 oz can stewed tomatoes, undrained, chopped
1/2 medium onion sliced
2 celery stalks, chopped
1 tsp salt
1 tsp sweet paprika
1/2 tsp black pepper
1/4 cup water
2 tbsp flour
In a large skillet over low, saute the chicken pieces in 1/3 cup of the French dressing until lightly browned. Remove the chicken from the skillet. Add the tomatoes, onion, celery, salt, paprika, pepper, and the remaining 1/4 cup of French dressing to the skillet. Stir until well blended. Return the chicken pieces to the skillet; cover, and simmer 45 min, or until the chicken is done. Remove to a serving platter. In a small bowl, gradually add the water to the flour. Stir until well blended and smooth. Pour the flour mixture into the pan juices, turn the heat to high, and bring the sauce to a boil. Lower heat and cook, stirring constantly, until the sauce thickens. Pour the sauce over the chicken. From "A Kwanzaa Celebration" by Angela Shelf Medearis
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Kentucky Fried Chicken Secret Mix
1 tablespoon Rosemary
1 tablespoon Oregano leaves
1 tablespoon Powdered sage
1 teaspoon Powdered ginger
1 teaspoon Marjoram
1 1/2 teaspoons Thyme
3 tablespoons Packed brown sugar
3 tablespoons Dry minced parsely
1 teaspoon Pepper
1 tablespoon Paprika
2 tablespoons Garlic salt
2 tablespoons Onion salt
2 tablespoons Powder chicken bouillon*
1 package Lipton tomato cup-a-soup mix
* or 4 cubes mashed There are actually 11 spices in the above combination, but an additional 3 ingredients were necessary to derive that special flavor. Place all ingredeints in blender with on\off spped for 3-4 minutes to pulverise, or rub through a fine strainer. Store in an airtight container so it will not lose potency. Makes about 3/4 cup. To use with flour: Add 1 oz. mix to cup of flour for coating chicken.
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Kung Pao Chicken, Martin Yan's
2 tbsp oyster flavored sauce
1 tsp cornstarch
3/4 pound boneless, skinless chicken, cut into 1" pieces
Sauce:
1/4 cup Chinese black vinegar or balsamic vinegar
1/4 cup chicken broth
3 tbsp Chinese rice wine or dry sherry
2 tbsp hoisin sauce
1 tbsp soy sauce
2 tsp sesame oil
2 tsp chili garlic sauce
2 tsp sugar
2 1/2 tsp cooling oil, divided use
Remaining Ingredients:
8 small dried red chilies
4 tsp minced garlic
2 stalks celery, diced
1/2 red bell pepper, cut into 1 inch squares
1 8 ounce can sliced bamboo shoots, drained
2 tsp cornstarch dissolved in 1 tbsp water
1/3 cup roasted peanuts
Combine oyster sauce and cornstarch in a bowl. Place chicken pieces in sauce to marinate and stir to coat.. Let stand for 10 min. Combine sauce ingredients except for cooking oil in a bowl. Place a wok over high heat until hot. Add 2 tbsp cooking oil, swirling to coat sides. Add chilies and cook, stirring, until fragrant, about 10 seconds. Add chicken and stir fry for 2 min. Remove chicken and chilies from wok. Add remaining 1/2 tbsp oil to wok, swirling to coat sides. Add garlic and cook, stirring, until fragrant, about 10 seconds. Add celery, bell pepper, and bamboo shoots; stir fry for 1 1/2 min. Return chicken and chilies to wok, stir fry for 1 min. Add sauce and bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Add peanuts and stir to coat.
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Lemon Basil Grilled Chicken
1/2 cup salad oil
1/4 cup lemon juice
1 tbsp white wine vinegar
1 tsp grated lemon peel
1 tbsp dried basil or 3 tbsp fresh chopped basil
2 cloves of garlic, minced
1/2 tsp salt
1/4 tsp pepper
4 boneless, skinless chicken breast halves (about 1 lb.)
Combine oil and next 7 ingredients in shallow baking dish. Add chicken, turning once to coat both sides. Refridgerate for 30-45 min, turning once. Prepare charcoal for grilling, or heat broiler. Grill or broil chicken 4 inches from the heat, turning once, 3-5 min per side or until cooked through
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Lemon Chicken Breast
Juice of 3 lemons
5 crushed garlic cloves
4 chicken breasts
1 tbsp oregano
24 hours before cooking, marinade chicken breasts in lemon juice and garlic mixed. To cook place chicken and marinade in a pan with the oregano. Cook approx. 20 min in 400 oven.
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Lemon Chicken Pilaf
1 boneless chicken breast
1/2 cup onions, diced
1/2 cup green peppers, diced
1/3 cup uncooked rice
2/3 cup chicken stock, or white wine
1 tbsp lemon juice
1 tsp dried basil
1 tbsp butter or oil
Heat the butter or oil in a frying pan that has a tight fitting lid. Add the uncooked rice to the hot oil and stir until all the grains are coated. Then add everything else, put on the lid, turn the heat down as low as it will go, and leave it alone for 15 min. DO NOT PEEK. Turn off the heat and let the covered pan sit for another 5 min before serving. A little salt and pepper may be added to the finished dish, or maybe just a splash of Tabasco sauce (or your favorite hot sauce). Other vegetables like sliced tomatoes, beans or even olives can also be used to vary the dish.
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Lemon Chicken with Vegetables, Creamy
4 skinned and boned chicken breast halves (1 pound, 4 ounces)
1/4 tsp pepper
1 tbsp butter or margarine
1 can (10-3/4 ounces) reduced-fat cream of chicken soup
Grated peel and juice of 1 large lemon
1 can (14-1/2 ounces) mixed peas and diced carrots, drained
2 tbsp chopped fresh parsley or dill
Sprinkle chicken on both sides with pepper. In large nonstick skillet over medium-high heat, melt butter. Add chicken and cook 3 min per side, until well browned and no longer pink in center. Add soup, lemon peel and juice, and stir to mix with pan drippings. Reduce heat to medium-low, cover and simmer 5 min, stirring 2-3 times. Stir in vegetables and parsley; cover and simmer 2-3 min longer, until heated through. Servings: 4 Nutritional Information Per Serving: 264 calories; 7 g fat; 3 g saturated fat; 94 mg cholesterol; 708 mg sodium; 12 g carbohydrate; 3 g fiber; 36 g protein. Prep Time (min.): 30 Make noodles, rice or baked potatoes to soak up the rich lemony sauce.
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Macadamia Chicken, Quick
1 garlic clove, pressed
4 chicken breasts, boned
1/4 tsp dill
1/2 sweet red pepper
1/4 lb green beans (optional)
1 lg tomato
1/8 lb macadamia nuts
4 tbsp honey
1/8 tsp sesame seeds
sesame oil
Slice or chop all ingredients. Saute the garlic in the sesame oil, until just fragrant. Add the dill and the chicken, and saute for about 5 min. Add the green beans and the red pepper; saute for another couple of min. Add the tomato and the macadamia nuts; saute another minute or two. Add the honey and the sesame seeds. Continue cooking just long enough to warm the honey. Time: 20 minutes. Alan M. Marcum : Sun Microsystems, Mountain View, California
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Mediterranean Chicken with Pasta and Peppers
1 lb penne rigate regine or elbow macaroni
4 tsp olive oil
1 large yellow bell pepper, cut into thin strips, strips halved crosswise
1 large green bell pepper, cut into thin strips, strips halved crosswise
1 lb chicken tenders, each cut in 2 or 3 pieces
2 cans (14-1/2 ounces each) diced Italian-style tomatoes with olive oil, garlic and spices
1 can (5-1/4 ounces drained weight) pitted ripe olives, drained and halved
Put a large covered pot of water on to boil. Add macaroni and cook according to package directions until al dente; drain. Return to cooking pot; cover to keep warm. Meanwhile, in large nonstick skillet, heat over medium . Add bell pepper strips and cook about 7 min, tossing frequently, til nearly tender. Add chicken and cook 2 min, tossing. Add � can of diced tomatoes to chicken and cook 3 min longer, stirring often, until chicken is no longer pink in the center. Stir in remaining tomatoes and the olives. Simmer 3-4 min, stirring often, until heated through. Pour over macaroni and toss to mix. Servings: 6 Nutritional Information Per Serving: 583 calories; 17 g fat; 2 g saturated fat; 33 mg cholesterol; 749 mg sodium; 73 g carbohydrate; 5 g fiber; 31 g protein. Prep Time (min.): 30
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Neopolitan Chicken
3 lbs chicken, cut up
1 medium onion, chopped
4 medium potatoes, in 1" pieces
1 large green pepper, in strips
1/4 cup chopped parsley
1 clove garlic, minced
1 tsp salt
1 dash pepper
1/2 tsp dried basil
1 lb jar spaghetti sauce
Combine chicken, onion, potatoes, green pepper, parsley, garlic, salt, pepper, basil and spaghetti sauce in Crockpot. Cook on Low for 6-8 hours or on High for 3-4 hours. Skim fat off top and serve in bowls. Can omit potatoes and serve over spaghetti.
Recipe By : R. Banghart
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Nutty Chicken Fingers
1/3 cup cornflake crumbs
1/2 cup pecans, finely chopped
1 tbsp parsley flakes
1/8 tsp salt
1/8 tsp garlic powder
12 oz chicken breast halves *
2 tbsp skim milk
* 12 ounces boned skinless chicken breast halves, cut into 1x3" strips.
In a shallow dish combine cornflake crumbs, pecans, parsley, salt, and garlic powder. Dip chicken in milk, then roll in crumb mixture. Place in a 15x10x1" baking pan. Bake in a 400 deg F. oven for 7-9 minutes or till chicken is tender and no longer pink. Yield: 5
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Orange Chicken
1 1/4 lb skinned and boned chicken, 1 1/2-inch pieces
6 tbsp dry sherry, divided
1/4 tsp salt
4 tsp peanut oil
1/2 cup red bell pepper, julienne-cut
1/4 cup scallions, diagonally sliced
zest of 1/2 small orange, cut into 2 x 1/8-inch strips And blanched (use lemon zest)
1 garlic clove, minced
1 tbsp reduced-sodium soy sauce
1 tbsp water
1 tsp cornstarch
1 tsp sugar
1 tsp rice vinegar
4 scallions, trimmed 4 inches long for garnish
In glass or stainless-steel bowl combine chicken, 3 tbsp of sherry, and the salt and let stand at room temperature for 30 min. In 9-inch skillet or wok, heat oil over medium-high ; add bell pepper, scallions, orange zest and garlic and cook, stirring quickly and frequently, until vegetables are tender-crisp, about 3 min. Drain chicken, reserving marinade. Add chicken to skillet, increase heat, and stir-fry until chicken is browned, about 5 min. To reserved marinade add remaining 3 tbsp sherry, soy sauce, water, cornstarch, sugar, and vinegar and stir to dissolve cornstarch. Pour over chicken mixture and cook, stirring constantly, until mixture thickens. Serve garnished with scallions.
[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK]
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Orange Chicken and Rice
1/2 cup mayonnaise or Miracle Whip, divided
4 boneless, skinless chicken breast halves (about 1-1/4 lb.), cut into strips
1/2 cup orange juice
2 tbsp brown sugar
1-1/2 cups Minute Rice, (white) uncooked
1 green pepper, cut into strips
1/2 cup mandarin orange segments, (or as much as you like,) drained
1/2 cup pineapple chunks, (or as much as you like), drained
Heat 2 tbsp salad dressing in skillet on medium-high heat. Add chicken; cook, stirring, 5 min or until no longer pink. Drain. Reduce heat to medium. Mix remaining salad dressing, juice, and sugar, stirring to combine; add to skillet. Add rice and green pepper; bring to a boil. Remove from heat; add orange segments and pineapple as desired. Let stand, covered, 5 min.
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Parmesan Chicken, Easy
4 boneless chicken breasts
your favorite spaghetti sauce
parmesan cheese
mozzarella cheese
spaghetti noodles
Place the chicken in a baking dish Cover the chicken with the sauce Grate the cheese over the chicken (both cheeses) Cook the chicken in a preheated oven at 350-375 for 30 min or until done. While chicken is cooking cook the noodles. When chicken is done, place on noodles and serve Serves 4
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Peach Honey Mustard Chicken
1 can (16 oz.) Del Monte� Lite Yellow Cling Sliced Peaches
2 1/2 lb. broiler-fryer chicken, cut up
1 tbsp vegetable oil
3 tbsp Dijon mustard
1 tbsp honey
1/4 cup green onion, sliced
Drain peaches reserving liquid. Skin chicken, if desired. Heat oil in 12-inch skillet. Add chicken, brown on both sides over high heat; drain. Blend reserved peach liquid with mustard and honey. Pour over chicken, cover, reduce heat and simmer 10 min or until cooked through. Remove chicken to serving plate. Add peaches and green onions. Boil over high heat to thicken slightly, about 5 min. Spoon over chicken. Servings: Four Prep Time (min.): 45
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Pineapple Teriyaki Chicken
1/2 small red onion, sliced into thin half rings
1 medium green bell pepper, cored, seeded and cut into 1-inch pieces
6 boneless, skinless chicken breasts (about 1 1/2 pounds)
1 bottle (12 oz.) Lawry's� Teriyaki Marinade with Pineapple Juice, divided
1 can (20 oz.) pineapple rings, drained
Total Time: 50 min Preheat oven to 375. Spray 13x9x2 inch glass baking dish with nonstick cooking spray; add onion and green pepper. Arrange chicken over vegetables, pour 2/3 cup Marinade over chicken then top with pineapple slices. Drizzle remaining Marinade over top. Bake until meat is no longer pink and juices run clear (175-185�F), about 40-45 min. Spoon pan juices over chicken and vegetables before serving.
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Poached Chicken with Mustard Hollandaise
2 scallions, finely chopped
1 sprig fresh tarragon, finely chopped, or
1 tsp dried tarragon
Juice of 1 lemon
1 cup water
4-6 skinless, boneless chicken breast halves
salt and freshly ground black pepper to taste
1 recipe low-fat mustard hollandaise sauce (see below)
Combine the scallions, tarragon, lemon juice, and water in a skillet large enough to hold the chicken breasts in a single layer. Season the chicken with salt and pepper. Bring the water to a boil, add the chicken breasts. Add enough water to barely cover the chicken and return to the boil. Immediately reduce the heat to a simmer and cook covered for 15-20 min, until the chicken is firm to the touch. Remove the chicken breasts with a slotted spoon and spoon the hollandaise over each portion. Reserve the poaching liquid to make the hollandaise. Serve the remaining hollandaise on the side for diners to help themselves. Serves 4 to 6.
Low-Fat Mustard Hollandaise Sauce
4 tbsp lemon juice
3/4 cups reserved poaching liquid or chicken broth
2 eggs
2 tbsp margarine, melted
1 tbsp Dijon style mustard
Salt and cayenne pepper to taste
Combine the lemon juice and the reserved poaching liquid in a small saucepan and boil until it is reduced to about 1/2 cup. Meanwhile, beat the egg substitute in a heavy-bottomed saucepan over low heat. Slowly add the hot broth mixture, beating constantly, until the egg substitute thickens, about 3 min. Be careful not to overheat and curdle egg mixture. When the sauce is the consistency of melted ice cream, whisk in the margarine, mustard, and salt and pepper. This produces a thin hollandaise which will thicken slightly as it cools. Makes about 1 cup.
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Pollo en Rajas con Crema
20-24 Anaheim or Poblano chilies, already toasted, peeled, and cleaned with seeds removed. (may be found in the hispanic section of supermarkets)
4-5 boned chicken breasts
1 Qt sour cream (or 1 pint yogurt and 1 pint sour cream)
2 medium sized white onions
3 tbsp olive oil
1 lemon
bay leaves, basil, salt, and pepper to taste
Wipe the chicken breasts with a cut lemon to preserve the natural white color. Boil chicken with enough water to cover, in a covered pot, with 1 onion, halved, 3 bay leaves, and 1 tbsp basil. Cook until they are just done, about 25 min. Reserve stock. Cut chilies into lengthwise strips, approx 1/2" wide. In a deep pan, saute garlic (minced) in the olive oil until it is a light brown color, then remove and discard the garlic. In the same oil, saute the remaining onion, sliced. When the onion is done, add the chilie strips and saute them as well. Add salt and pepper to taste. Add the sour cream (and/or yogurt) to the mixture and thin it to a medium consisteny with some of the reserved chicken stock. Dont thin it too much! Cut the chicken into approx 1 1/2 " squares, add to the mixture and simmer everything together for another 5 min or so.
Alternate: Chicken may be place in a Pyrex baking dish with non-stick spray, and the mixture poured over it and stored, covered , in the fridge for a few hours. Then it may be simmered in a conventional oven or microwave oven when needed. To make an attractive presentation, garnish with fresh Parsley or black olive slices. Serve over white rice with corn or flour tortillas. Serves 6-8
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Roasted Honey-Glazed Chicken
1 ea carrots, medium, peeled, quartered lengthwise, cut into 2-inch sticks
1 1/2 ea parsnips, peeled, quartered lengthwise, cut into 2-inch sticks
1/2 lb new red potatoes, quartered
1/4 cup garlic clove, peeled, about 8-9 cloves
1 tsp vegetable oil
1/8 tsp freshly ground black pepper, to taste
1/2 tsp salt
2 ea chicken breast halves, bone-in, skin removed
1 tbsp whole-grain mustard
1 tbsp honey
1/2 tsp fresh thyme leaves, chopped
Estimated Time: 60min Preheat oven to 400. In a large skillet or casserole dish combine the carrots, parsnips, potatoes and garlic with the oil, pepper, and half the salt. Mix well to season evenly. Place the chicken on top of the vegetables, skinless side up. Stir together the mustard and honey along with the remaining salt. Brush chicken breasts with the sauce, coating evenly. Place the skillet in the oven and bake until glaze has set and chicken has turned golden brown, about 40 min. The meat should be firm and white throughout. Transfer chicken to a plate. Stir the chopped thyme into the roasted vegetables just before serving. Number of Servings 2 Calories: 379 Cholesterol: 73 mg Carbohydrate: 49g Protein: 32g Sodium: 796mg Total Fat: 6g
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Rosemary Lemon Chicken, Easy
2 skinless chicken breasts
1 lemon
1/4 cup wine
1 clove garlic minced
1 tbsp rosemary (fresh is best)
PAM or a little butter
Brown chicken breasts in fat in frying pan. Until the outside is brown but not fully cooked. Take chicken out and place in baking dish. Add garlic to frying pan and cook until the scent is released add wine and deglaze pan.pour wine and garlic mixture over chicken breasts.Slice lemon and put a slice on each half of chicken breast and then top with rosemary.Bake in 350 oven for 45 min or until chicken is tender.This dish can easily be frozen if you don't eat all the chicken at one time.
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Southern Pecan Chicken
6 boneless, skinless chicken breasts, pounded thin
4 cups ice water and ice
4 t salt
3/4 cup ground pecans
2 whole eggs
2 T milk
2 T honey
1/2 t salt
1/2 t black pepper, course ground fresh
Marinate the chicken breasts in iced salt water for 1/2 hour. Beat milk with honey, then add beaten eggs, salt and fresh ground pepper. Put egg wash in one shallow bowl, and pecan meal in another. Dip each chicken breast in the egg wash, then into the pecan meal and pat the meal into the breast to form a crust. Place the breasts in a shallow baking pan that has been sprayed with cooking spray, and bake for 35 minutes at 375, or until the breasts are done through.Yield: 6 Servings
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Spicy Chicken Skillet Stir Fry
2 cups water
3 chicken bouillon cubes or 3 tsp granules
2 cups instant long grain wild rice
1 tbsp vegetable oil
1 (15 oz.) package chicken breast strips for stir fry
1 medium bell pepper, cut into 1" pieces (about 1 cup)
1 medium red bell pepper, cut into 1" pieces
1 medium yellow bell pepper
1 small yellow onion, cut into 1" pieces
1/3 cup House of Tsang Szechuan Spicy Stir Fry Sauce
In a medium saucepan, bring water and bouillon to a boil. Add rice to water and prepare as package directs. meanwhile, in a large skillet or wok, heat vegetable oil. Add chicken breast strips and stir-fry for 3-5 min or until chicken is cooked through. Add vegetables to chicken and stir-fry for about 3 min or until crisp-tender. Add stir fry sauce, heat until warmed through, about 2 min. Serve over rice. Serves 4
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Stuffed Chicken Breasts
As many half breasts as you need-1 for kids is plenty
1/4 cup fresh homemade breadcrumbs for each breast
chopped garlic to taste
chopped Italian parsley to taste
egg whites
grated fresh Romano cheese
course salt
fresh grated pepper
2 large cans crushed Italian tomatoes
basil
bay leaves
oregano
pound breasts between 2 sheets of waxed paper until thin (1/4"). Spray the inside surface with Pam Butter Spray and sprinkle with salt, pepper, some breadcrumbs, and 2 tsp cheese, garlic, and parsley. Fold the sides in and roll up. Spray again with Pam and season with salt and pepper. Roll each package in more breadcrumbs that have been mixed with cheese and parsley. Place as many rolls as you like in a single layer on a large Teflon coated frying pan and brown them on all sides. When brown put them in a platter to keep warm. In the frying pan cook 3 or 4 chopped garlic cloves with 2 tbsp olive oil. Don't let the garlic get brown, just soft. Add 2 large cans of crushed Italian Tomatoes, some chopped parsley, fresh or dried basil, 2 bay leaves, and a dash of dried oregano. Season with salt and pepper. Cook for about 20 min uncovered. Add the chicken rolls and continue cooking on medium/low for about 30-35 min. Serve with a fine spaghetti and a tomato salad.
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Stuffed Chicken Breasts II
2 boneless chicken breasts-flattened (you can also use cutlets if you like)
6 pieces fresh asparagus-very briefly blanched
1/4 cup mozzarella, shredded
1/4 cup cheddar, shredded
1 beaten egg
seasoned bread crumbs
Season chicken breasts with salt, pepper, garlic powder, parsley on one side. Place 3 pieces of asparagus on the seasoned side. Top each with half of the cheese mixture. Roll and fasten with toothpicks to hold shape. Roll in beaten egg then bread crumbs. Place on greased foil on a cookie sheet ( I use the foil for easier cleanup). Place in preheated 350 degree oven for 45 min. Put 2 scrubbed potatoes on oven rack when you put the chicken in. They will be ready at the same time. I like to run my potatoes under the broiler for a few minutes to make the skin crispy. Serve with a green vegetable or salad (or both).
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Sun Burst Stir-Fry
2 bags Success white or brown rice
1 20 oz. can pineapple chunks
1/3 cup plus 1 tbsp soy sauce
2 tbsp cornstarch, divided
3/4 to 1 tsp crushed red pepper
3/4 tsp garlic powder
1 lb boneless chicken, cut into thin strips
2 tbsp vegetable oil
1 16 oz. package frozen Oriental vegetable medley
Prepare rice according to package directions, drain. Meanwhile, reserving 1/4 cup sauce, drain pineapple. Blend reserved juice with 1/3 cup soy sauce, 1 tbsp corn starch, pepper, garlic powder, and 1/2 cup water. Set aside. Combine pork or chicken with remaining 1 tbsp cornstarch and soy sauce. Heat oil in a large skillet or wok over high heat. Add pork or ckicken; stir fry 2 min. Add frozen vegetables, stir fry 4 min. Pour in soy sauce mixture; cook, stirring, 1 min, or until sauce boils and thickens. Stir in pineapple. Serve over rice. Serves 4.
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Sweet and Sour Chicken Breasts
3 whole skinless chicken breasts
2 sleaves of Ritz crackers rolled to crumbs
1 egg beaten with 1/4 cup milk
2 tbsp fresh ground or chopped fine ginger
salt and pepper to taste
1 clove garlic, minced fine
Cube chicken in medallion sized pieces. Combine cracker crumbs, ginger, garlic, salt, and pepper in a large zip lock bag and shake to mix well. Place chicken pieces in egg, milk mixture and then drain a little and place in the bag with the crumbs, do about 1/3 to 1/2 the chicken at a time and it coats better. Place in a mesh grill basket and grill about 4-5 min per side.
Sweet and Sour Sauce
1 can chunk pineapple 16 oz.
1 jar cherries 10 oz.
2 tbsp lemon juice
1/8 cup sugar
Drain pineapple and cherries saving the liquid in a saucepan, add lemon juice and sugar and bring to boil. Remove from heat and add pineapple and cherries and pour over chicken when ready to serve. Stir fry vegetables of your choice and serve with rice. Serves six and takes about 1 hour to prepare from start to finish.
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Sweet and Sour Chicken, Chinese
4 cups self-rising flour
1 1/2 cups water
1/3 cup cornstarch
1/2 tsp baking soda
1 cup vegetable oil
2 pounds boneless, skinless chicken nuggets
Mix flour, water, corn starch, baking soda and oil with wire whisk. Let rest. Rinse chicken nuggets and let drain. Heat 3 cups of oil in wok to 425. Dip nuggets in batter until coated well. Place nuggets in hot oil and cook until golden brown. (Cooking time will vary according to nugget size.)
Sweet & Sour Sauce
1 cup water
1/2 cup apple cider vinegar
1/2 cup Heinz Ketchup (I prefer Heinz because of the flavor)
2 cup white sugar
2 tsp cornstarch
1 small 8 oz. can pineapple chunks
Combine ingredients in sauce pan and bring to boil. Sift in several tsp of cornstarch to thicken. Reduce heat and add pineapple chunks.
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Sweet and Sour Chicken Stir-Fry
3 large boneless skinless chicken breast halves, cut into bite sized pieces
1 green bell pepper, sliced vertically, seeds removed, and sliced into thin strips
1 small yellow onion, peeled and sliced into very thin strips
3 small to medium carrots, peeled and sliced coin-style
1 tiny can sliced mushrooms. drained
1 (8 oz) can crushed pineapple, UNDRAINED (juice used in sauce)
1 (8 oz) can pineapple chunks, undrained (juice used in sauce)
1 can cut up baby corn, drained
1/4 cup canola oil
1/4 cup cornstarch
1/2 cup Kikoman soy sauce
1/2 cup firmly packed light brown sugar
1/4 cup apple cider vinegar
1 tbsp Worchestershire sauce
10 drops (about 1/2 tsp) hot red pepper sauce (Mexican red chili sauce stuff)
1/2 tsp ground black pepper
rice
Cook chicken chunks in a large nonstick skillet over high heat. Cook until it starts to brown a bit, stiring every min or so but not constantly. When slightly browned, remove from skillet and set aside. Scrape any large residue out of pan and drain any grease. Over medium heat in the same skillet, heat 1/4 cup canola oil. Add green peppers, onions, carrots, baby corn, and mushrooms, and cook, stirring, until crisp tender. Remove from heat and set aside. In a small bowl or large glass measuring cup, measure out 1/2 cup of the pineapple juice. Add the cornstarch, soy sauce, brown sugar, cider vinegar, worchestershire sauce, red pepper sauce, and pepper. Stir well to combine. Add the crushed pineapple. Put the chicken into a large microwave safe casserole dish or bowl. Add the vegetables and the pineapple chunks, stir well to combine. Pour the sauce over the top and stir again. Microwave on full power 5 min. Stir well and repeat twice more. Serve over rice. Serves 4
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Tangy Chicken
4 boneless, skinless chicken breast halves or 8-10 tenders
Juice of 1/4-1/2 orange. I prefer honey tangerine
1 tsp Kikoman soy sauce (optional)
1 tsp catsup
1 tsp white vinegar
1 tbsp sugar or honey
olive oil
salt and pepper to taste
In a zip lock freezer bag, mix about equal portions orange juice and olive oil, add catsup, vinegar and sugar or honey. Rub chicken with a mix of salt and pepper, and drop into bag. Squeeze out all the air and seal. Marinate in the fridge overnight or at least 3-4 hours.
This chicken is great on the grill, under the broiler, or fried in a bit of the marinade. All measurements are approximate and should be adjusted or omitted to taste.
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Tasty Tenders
chicken tenders or breast strips, about 2-3 per person
1 tsp garlic oil (available at Cost Plus World Market if you can't find any)
2 tbsp olive oil
Spice Hunter salt-free mesquite seasoning, salt and pepper (about equal portions, mixed)
Rub chicken tenders with a mix of mesquite seasoning, salt and pepper. I also trim tenders to remove any visible fat, membrane or tendon. Heat oils in large frying pan over about medium. The idea is to add enough that the chicken won't stick and will have a nice texture, but NOT to deep fry them or leave them sitting in oil - I start with maybe a coffee mug size circle of oil and add more as needed. Cook tenders until all pink is gone, turning every couple minutes until most of the oil is gone and a nice golden seared area appears where chicken has been on pan. To achieve this effect, be sure not to add too much oil! These go great with herbed mashed potatoes, or roasted garlic mashed, and also make a really good topping for salads.
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Turkey Cream Enchiladas
leftover turkey, shredded (about 4-5 cups)
regular cream cheese, very cold (1 of the standard rectangle boxes)
1 large regular onion, diced
1 large package small corn tortillas. DO NOT use flour.
half and half or milk
couple cups shredded monterey jack cheese
margarine, couple tablespoons
oil for frying
salt
pepper
Preheat oven to 350. Fry diced onions in a couple tablespoons melted margarine until they turn transparent. Remove from heat, stirring to make sure they don't stick. Put turkey and cream cheese into a large bowl, cutting the cream cheese into about half inch cubes and trying not to mash them, but do not mix them yet. When onions are cool enough not to melt the cream cheese, add them to the turkey mix. Stir gently to combine and add salt and pepper to taste. Heat a bit of oil in a frying pan over about medium and fry tortillas one at a time. It does not take long - they should be soft but not crisp. Fill each fried tortilla with a couple tablespoons of the turkey mixture, and place seam side down in a rectangular or square baking dish. When the dish is full, sprinkle the monterey jack cheese on the tops of the enchiladas and moisten the ends with half and half or milk. Bake just until cheese melts thoroughly. Serve with lemon or salsa.
Notes:
We like a lot of cream cheese and onion in ours. This recipe is highly adaptable, adjust the proportions of the filling to taste, or the batch size. We serve them with lemon, and they go very quickly.
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