Recipes

* CHICKEN AND SAUSAGE GUMBO

Servings: 6 servings

Ingredients:

3 pound Chicken breasts, split in Half and boned
Salt to taste
Pepper to taste
Garlic powder to taste
1 pound Smoked sausage or kielbasa
½ cub Vegetable oil
½ cub All-purpose flour
1 cub Chopped onion (1 lg)
1 cub Chopped pepper (1 lg)
1 cub Chopped celery (2 ribs)
7 cub Water divided
1 teaspoon Black pepper
1 teaspoon Chopped garlic (1 clove)
½ teaspoon Cayenne pepper

Preparation:

Season chicken breasts lightly with salt, black pepper and garlic powder.
If possible, do this the day before you cook the gumbo. Next slice sausage into ¼-to-½ inch pieces.

Make roux, using a cast iron or very heavy skillet that is very clean.
Place oil in skillet over high heat - oil should be at stage where it just begins to smoke - and gradually stir in flour, using a long-handled spoon.

Roux will take about 3 to 4 minutes to cook and must be stirred constantly so that it does not burn. If you see black specks in the roux, it has burned and you must start over again.

As you make the roux, it will change in color from cream to tan to brown and then to dark red-brown. Remove from heat. Stir in onions, green peppers and celery, stirring constantly until roux stops getting darker.
Bring to stove once more, and cook over low heat about five to seven minutes, stirring constantly.

In a large dutch oven, bring 6 c of water to a boil, and add the roux, stirring to dissolve it thoroughly. Carefully add chicken and cook about 30 to 40 minutes or until chicken is cooked through. Remove chicken, and set aside to cool. Debone chicken, and cut into bite-size pieces.

Add sausage, 1 c water, 1 ts black pepper and chopped garlic and cayenne to the pot, and simmer for 35 to 45 minutes, uncovered, stirring frequently. Taste, and add salt, if necessary. Stir in the chicken, and remove the gumbo from the heat. skim surface to remove fat that sausage gives off during cooking.

Serve over rice with a tossed salad and French bread.

Note: Excellent.

Posted in COOKING by: Joseph Vanicek 8/21/93

*CASSEROLE CHICKEN CORDON BLEU

Servings: 4 servings

Ingredients:

2 cub Broccoli florets
2 cub Stuffing mix
4 each Chicken breast halves
4 each Slices swiss cheese
4 each Slices ham
2 each Can chicken gravy

Preparation:

Steam broccoli. Moisten stuffing mix. Combine broccoli & stuffing.
(Added notes: Do not steam broccoli more than about 2 min. Steam in same dish as you will use to complete the dish. I use Pepperidge Farm stuffing mix.) Put chicken breasts in baking dish, sprinkle with pepper. Top chicken with cheese slice, then ham slice, then stuffing mix. Cover and micro on medium-high (70%) 15 minutes, rotating dish three times. Uncover, top with chicken gravy, microcook on high to heat.

From the recipe files of Sheila Exner

10 Minute Szechuan Chicken

Servings: 4 servings

Ingredients:

From: NPFM03A
4 Chicken breasts*, skinned an
3 tablespoon Cornstarch
1 tablespoon Vegetable oil
3 Cloves garlic, minced
5 tablespoon Soy sauce (low salt)
1 ½ tablespoon White-wine vinegar
1 teaspoon Sugar
¼ cub Water
6 Green onions, cut into 1" pi
⅛ teaspoon Cayenne or to taste

Preparation:

Cut chicken *(these are ½ breasts, as you buy them in the market) into 1 ½ inch cubes. Lightly toss with cornstarch in bag to coat.
Heat oil in skillet or wok; stir-fry chicken and garlic until lightly browned. Add soy sauce, vinegar, sugar and water. Cover and cook 3 minutes or until chicken is cooked through. Add green onions and cayenne; cook uncovered about 2 minutes longer. 221 calories per serving.

Recipe courtesy of: Gaye Levy, 13 Jul 93 22:06:00

100% Parmesan Chicken

Servings: 3 Servings

Ingredients:

6 Boneless, chicken breast
Halves (about 2 pounds)
2 tablespoon Parkay Margarine, melted
½ cub (2 oz) Kraft 100% Grated
Parmesan Cheese
¼ cub Dry bread crumbs
1 teaspoon Each dried oregano leaves
And parsley flakes
¼ teaspoon Each paprika, salt and black
Pepper

Preparation:

Heat oven to 400-degrees F. spray 15X10X1-inch baking pan with no stick cooking spray.

Dip chicken in margarine; coat with combined remaining ingredients.
Place in prepared pan.

Bake 20 to 25 minutes or until tender.

Makes 6 servings.

SPICY: sutstitute ⅛ to ¼ teaspoon gorund red pepper fro black pepper.

Prep time 5 minutes

Cooking time 25 minutes

100% PARMESAN CHICKEN

Servings: 3 servings

Ingredients:

6 Boneless, chicken breast
Halves (about 2 pounds)
2 tablespoon Parkay Margarine, melted
½ cub (2 oz) Kraft 100% Grated
Parmesan Cheese
¼ cub Dry bread crumbs
1 teaspoon Each dried oregano leaves
And parsley flakes
¼ teaspoon Each paprika, salt and black
Pepper

Preparation:

Heat oven to 400-degrees F. spray 15X10X1-inch baking pan with no stick cooking spray.

Dip chicken in margarine; coat with combined remaining ingredients. Place in prepared pan.

Bake 20 to 25 minutes or until tender.

Makes 6 servings.

SPICY: sutstitute ⅛ to ¼ teaspoon gorund red pepper fro black pepper.

Prep time 5 minutes

Cooking time 25 minutes

101 GARLIC CHICKEN

Servings: 20 servings

Ingredients:

10 each Whole chicken breasts
Split, boned and skinned
Salt and pepper
2 cub Champange
101 each Unpeeled cloves fresh garlic

Preparation:

Place chicken in ungreased baking pan, 12 x 16 or 18 inches. Sprinkle with salt and pepper and pour champagne over. Place garlic cloves around and between chicken pieces. Cover pan with foil. Bake at 350 degrees for 1 ½ hours. Remove chicken to large seving platter and place garlic around chicken. Tell guests to such the garlic out of its skin, that it is deliciously sweet.

12 Minute Chicken with Orange Sauce

Servings: 4 servings

Ingredients:

4 Chicken Breast Halves
2 tablespoon Butter or Margarine
¼ cub Onion, chopped
1 ½ cub Orange Juice Concentrate
½ teaspoon Leaf Tarragon, crumbled
⅛ teaspoon Pepper
1 cub Evaporated Skim Milk

Preparation:

Skin and bone chicken halves, flatten (about 1 pound).
Saute Chicken in butter in large skillet over medium heat until browned and cooked through (about 8 minutes). Remove to platter, cover and keep warm. In same skillet, saute onion until tender but not browned. Add juice concentrate, tarragon, pepper and (if you feel it necessary) salt. Stir in milk, cook, stirring constantly until slightly thickened. Spoon over chicken.

Original from Family Circle Magazine, 3/13/90 Adapted by Sheila Exner and posted Aug '95

15 Minute Chicken a la King

Servings: 1 Servings

Ingredients:

1 package Swiss mushroom soup mix
1 package Instant chicken gravy
2 ½ cub Water
1 cub Milk
3 cub Cooked, diced chicken
1 (2 oz.) jar pimento, sliced
4 ounce Mushrooms, sliced and
Sauteed
Sherry or white wine
(optional)

Preparation:

Mix soup mix with water; heat to boiling, stirring constantly. Let simmer, covered, for several minutes. Bring back to boiling. Add gravy mix and milk. Stir to blend. Cook several minutes. Add chicken, pimento, mushrooms, and sherry or wine if desired. Taste before seasoning with salt and pepper. To serve: Heat thoroughly and serve over rice. For added flavor and color, add 2 tablespoons chopped parsley to the rice. Serves 4 to 6. Can be made ahead. Freezes well.

20 Minute Chicken Parmesan

Servings: 4 Servings

Ingredients:

4 Boneless and skinlesschicken breast halves
1 Egg, slightly beaten
½ cub Seasoned bread crumbs
2 tablespoon Butter or margarine
1 ¾ cub Spaghetti sauce
½ cub Shredded mozzarella cheese
1 tablespoon Grated parmesan cheese
¼ cub Chopped fresh parsley

Preparation:

Using palm of hand flatten chicken to even thickness. Dip chicken into egg then into crumbs to coat. In skillet over medium heat, in hot margarine, brown chicken on both sides. Add sauce. Reduce heat.
Cover; simmer 10 minutes. Sprinkle with cheeses and parsley. Cover; simmer 5 minutes or until cheese melts.

Makes 4 servings.

From: Steve Herrick Source: [Prego]

5 Can Chicken Casserole

Servings: 3 servings

Ingredients:

1 can Cream of chicken soup
1 can Cream of celery soup
2 can Chicken (I use 2 6 oz. cans
Of Hormel chicken)
1 small Can of Pet milk
1 can Chow mein noodles (mix in
Last)

Preparation:

Top with buttered bread crumbs and bake at 350 degrees for 40 to 45 minutes. If you don't want to use canned chicken, you can substitute 1 or 2 baked or boiled chicken breasts cut into small pieces.
Randy Rigg

From: Randy Rigg Date: 01 Nov 95

90's Style Chicken Salad

Servings: 6 servings

Ingredients:

4 Breasts, chicken, halves, broiler/fryer, boned, skinned
4 Thighs, chicken, skinned, broiler/fryer type
3 cub Broth, chicken
5 teaspoon Curry powder, divided
11 ounce Oranges, mandarin, canned drained
½ cub Cashews, halved, unsalted
½ cub Dates, pitted, chopped
2 teaspoon Pepper, red, diced
1 cub Yogurt, mandarin orange
½ cub Mayonnaise, reduced calorie
¼ cub Coconut, flaked
¼ cub Chutney, finely chopped
Curly lettuce cups
Coconut flaked
Cashews, chopped

Preparation:

Put the chicken in a deep saucepan. Add broth and 4 teaspoons of the curry powder. Cover and simmer for about 30 minutes or until the chicken is fork tender.

Remove from the heat and allow the chicken to cool in the broth.
When cool, separate the meat from the bones. Discard the bones and broth.

Cut chicken into bite-sized pieces and put it into a large bowl with the oranges, cashew halves, dates, and red pepper; set aside.

In a small bowl, make the dressing by mixing together the yogurt, mayonnaise, coconut, chutney, and the remaining teaspoon of curry powder; blend well.

Fold the yogurt dressing into the chicken-orange mixture.

Arrange lettuce cups on a large platter. Fill with salad, garnish with coconut and cashews.

* Plain orange or lemon yogurt may be substituted.

Cook: Lynn Akers, Virginia

Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest
: Delmarva Poultry Industries, Inc.
: Georgetown, Delaware, 19947-9622

A 20-MINUTE CHICKEN PARMESAN

Servings: 4 servings

Ingredients:

4 Boneless and skinlesschicken breast halves
1 Egg, slightly beaten
½ cub Seasoned bread crumbs
2 tablespoon Butter or margarine
1 ¾ cub Spaghetti sauce
½ cub Shredded mozzarella cheese
1 tablespoon Grated parmesan cheese
¼ cub Chopped fresh parsley

Preparation:

Using palm of hand flatten chicken to even thickness. Dip chicken into egg then into crumbs to coat. In skillet over medium heat, in hot margarine, brown chicken on both sides. Add sauce. Reduce heat. Cover; simmer 10 minutes. Sprinkle with cheeses and parsley. Cover; simmer 5 minutes or until cheese melts.

Makes 4 servings.

From: Steve Herrick Source: [Prego]

A Little Something To Go with That Chicken

Servings: 1 servings

Ingredients:

3 ounce Sharp cheddar cheese
2 medium Jalapeno peppers
8 ½ ounce Cream-style corn (1 can)
1 cub Yellow cornmeal
3 Eggs
1 teaspoon Salt
½ teaspoon Baking soda
¾ cub Buttermilk
½ cub Corn oil
2 tablespoon Butter

Preparation:

PREPARATION: Adjust oven rack to center position; heat oven to 400F.
Grate cheese (1 cup) and mince jalapeno peppers (¼ cup). In a mixing bowl, combine corn, cornmeal, egggs, salt, baking soda, buttermilk, oil, ½ cup cheese and peppers.

COOKING: Put butter in a 1 ½ quart casserole or 9-inch oven-proof frying pan; heat in oven until butter is hot. Pour cornbread mixture into the pan and sprinkle with remaining cheese. Bake until golden, about 35 minutes.

Makes 8 servings

About Boning Fowl

Servings: 1 text file

Ingredients:

It is difficult to bone a dressed fowl due to the way the cavity
opening and neck are cut. To start, if necessary singe any pin
feathers, cut off the feet and the first two joints of the wings. Cut
off the head so that the neck is as long as possible and tie off the
two tubes that come out of the craw to prevent leakage.

Preparation:

To avoid breaking the skin, keep the tip of the knife angled towards the skeleton and close to the bone at all times. Begin by placing the bird breast down on a cutting board. Make an incision the entire length of the spine through both skin and flesh. Using a short, sharp pointed knife follow the frame as closely as you can, pushing the skin and flesh back as you go.

Work the skin of the neck down; chop the neck off short being careful not to sever the craw tubes. Work towards the ball and socket joint of the shoulders, cutting them free and boning the shoulder blades.
Pull the wing bones through from the inside bringing the skin with them. Bone the meat from the wings and reserve it. Then cut to the ball and socket joint of each leg and pull through the bones. Reserve the meat. Continue to work the meat free from each side of the body until the centre front of the breast bone is reached. You can now remove the entire skeleton [and its contents] all out in one piece.
Any tears in the skin can be sewn up.

From the Joy of Cooking.
Posted by Jim Weller.

Acapulco Chicken

Servings: 6 Servings

Ingredients:

2 cub Canned unsalted chickenbroth, defatted
1 tablespoon Olive oil
2 teaspoon Ground cumin
2 tablespoon Pickling spice
½ Red bell pepper, sliced
1 pound Boneless skinless chickenbreast halves
½ Yellow bell pepper, sliced
2 tablespoon Minced jalapeno chili withseeds
1 Onion, halved, thinly sliced
1/3 cub Rice wine vinegar
¼ cub Fresh cilantro leaves
3 large Garlic cloves, minced

Preparation:

baked (no oil) tortilla chips

Boil broth and pickling spice in heavy large saucepan ten minutes.
Strain and return liquid to saucepan. Add chicken, onion, vinegar, garlic, oil and cumin to pan. Simmer over very low heat until chicken is just cooked through, about ten minutes. Transfer chicken and onions to shallow dish. Top with bell peppers and minced chilli.
Boil cooking liquid until reduced to 2/3 c, about ten minutes. Pour liquid over chicken and let cool 30 minutes. Add cilantro to chicken mixture. Cover and refrigerate until well chilled, turning chicken occasionally, about 4 hours (can be prepared one day ahead). Slice chicken and transfer to plates. Top with marinated vegetables and some of the juices. Pass tortilla chips to use as "pushers." 130 calories per serving, 4 g fat, 72 mg sodium, 44 mg cholesterol. From Bon Appetit's Light & Easy Mar '93.

Makes 6 servings

ACAPULCO CHICKEN (EN ESCABECHE)

Servings: 6 servings

Ingredients:

2 cub Unsalted chicken broth,defatted
1 tablespoon Olive oil
2 teaspoon Ground cumin
2 tablespoon Pickling spice
½ Red bell pepper, sliced
1 pound Boneless chicken breasthalves
½ Yellow bell pepper, sliced
2 tablespoon Minced jalapeno chili withseeds
1 Onion, halved, thinly sliced
1/3 cub Rice wine vinegar
¼ cub Fresh cilantro leaves
3 large Garlic cloves, minced

Preparation:

baked (no oil) tortilla chips

Boil broth and pickling spice in heavy large saucepan ten minutes. Strain and return liquid to saucepan. Add chicken, onion, vinegar, garlic, oil and cumin to pan. Simmer over very low heat until chicken is just cooked through, about ten minutes. Transfer chicken and onions to shallow dish.
Top with bell peppers and minced chilli. Boil cooking liquid until reduced to 2/3 c, about ten minutes. Pour liquid over chicken and let cool 30 minutes. Add cilantro to chicken mixture. Cover and refrigerate until well chilled, turning chicken occasionally, about 4 hours (can be prepared one day ahead). Slice chicken and transfer to plates. Top with marinated vegetables and some of the juices. Pass tortilla chips to use as "pushers." 130 calories per serving, 4 g fat, 72 mg sodium, 44 mg cholesterol. From Bon Appetit's Light & Easy Mar '93.

Makes 6 servings

Adrienne Banner's Chicken Enchiladas

Servings: 6 servings

Ingredients:

1/3 cub Plus 1 T vegetable oil
12 6-inch corn tortillas
1 medium Onion, chopped
1 medium Green bell pepper,seeded, chopped
½ teaspoon Dried oregano
½ teaspoon Dried basil
3 ounce cans purchasedenchilada sauce
3 cub (about) shredded cookedchicken
3 cub Packed grated Monterey Jackcheese (about 12 oz)
Sour cream

Preparation:

Heat 1/3 C vegetable oil in heavy small skillet over medium-high heat.
Using tongs, add 1 tortilla and cook until softened, turning once, about 15 seconds for each side. Transfer tortilla to paper towels and drain well. Repeat with remaining tortillas.

Heat remaining 1 T vegetable oil in heavy large skillet. Add onion, pepper, oregano and basil and saute until onion and pepper are tender, about 5 minutes. Season to taste with salt and pepper.

Lightly oil 13x9x2-inch glass baking dish. Spoon ½ C enchilada sauce into dish. Place scant ¼ C chicken in center of 1 tortilla.
Sprinkle with 1 generous T onion mixture. Set aside ½ C cheese for topping. Spoon 2 generous T cheese atop chicken. Roll up tortilla and place seam side down in prepared dish. Repeat with remaining tortillas, chicken, onion mixture and cheese. Pour remaining sauce over enchiladas. Sprinkle with reserved ½ C cheese. Cover with foil. (Can be made 1 day ahead. Chill.)

Preheat oven to 350'F. Bake enchiladas, covered, until sauce bubbles and cheese melts, about 35 minutes. Serve hot with sour cream.

Bon Appetit/October/94 Scanned & edited by Di Pahl & <gg> From: Lyn Ortiz Date: 17 Mar 96

African Chicken

Servings: 6 servings

Ingredients:

4 pound Chicken pieces
¼ cub Vegetable oil
1 teaspoon Salt
1 teaspoon Curry powder
1 large Onion, peeled and sliced
1 large Sweet red pepper, cut instrips
1 large Onion
1 large Sweet red pepper
1 large Tomato
1 ½ cub Uncooked rice
¼ cub Crunchy peanut butter
¼ cub Warm water

Preparation:

Brown chicken in vegetable oil in large frying pan. Set aside.
Remove all but 2 tablespoons of oil and drippings in pan. Stir in curry powder and salt. stir in onion, red pepper, and tomato. Cover and simmer 5 minutes. Return chicken to pan. Cover. Simmer until chicken is tender. Remove chicken to large platter. Blend peanut butter and water. Stir in vegetables. Heat to boiling. Spoon over chicken. Peanuts are common in the African cuisine. Recipe from Uganda.

African Chicken Stew

Servings: 4 servings

Ingredients:

1 tablespoon Oil
1 pound Boneless, skinless chicken
Breasts or thighs, cut into
One inch pieces
1 ½ cub Chopped onions
2 Garlic cloves; minced
28 ounce Can whole tomatoes,
Undrained, cut up
¼ cub Creamy peanut butter
½ teaspoon Chili powder
½ teaspoon Salt
¼ teaspoon Crushed red pepper flakes
Or more to taste
3 cub Cooked rice
1 cub Chopped dry roasted peanuts

Preparation:

Heat oil in Dutch Oven or large saucepan over medium high heat until hot. Add chicken, onions and garlic; cook about five minutes or until chicken is browned and onions are tender. Stir in tomatoes, peanut butter, chili powder, salt and red pepper flakes. Bring to a boil.
Reduce heat; cover and simmer 35 minutes.

Serve over rice; sprinkle with chopped peanuts.

Aji De Gallina ( Chicken in Spicy Nut Sauce )

Servings: 4 servings

Ingredients:

4 pound Chicken; cut in quarters
5 cub Cold water
8 Slices fresh homemade bread;
;white bread type
2 cub Milk
1 cub Onions; finely chopped
1 teaspoon Garlic; finely chopped
¼ cub Red chili paste (Aji molido
Con aceite); or ¼ c dried
;hontaka chilies, seeded and
;ground in a blender or
;pulverized with a mortar
;and pestle
1 cub Walnuts; shelled, ground in
;blender or pulverized with
;a mortar and pestle
2 teaspoon Salt
¼ teaspoon Black pepper; freshly ground
2 tablespoon Annatto (achiote) oil
¼ cub Parmesan cheese; freshly
;grated
2 pound Boiling potatoes; peeled,
;sliced ¼ inch thick,
;freshly boiled and hot
3 Hard cooked eggs; each cut
;in 6 to 8 lengthwise wedges
12 Ripe black olives
2 Fresh hot red chilies;
;stemmed, seeded, deribbed
;and cut lengthwise into
strips ¼ inch wide

Preparation:

In a heavy 4 to 5 quart saucepan, bring the chicken and 5 cups of cold water to a boil over high heat, and remove all scum from the surface. Reduce the heat to low, cover the pan and cook the chicken for 30 minutes, or until it is tender but not falling apart. transfer the chicken to a plate, and set the stock aside for another use. When the chicken is cool enough to handle, remove the skin with a small knife or your fingers. Cut or pull the meat away from the bones.
Discard the bones, and cut the chicken meat into strips ⅛ inch wide and 1 to 1 ½ inches long.
Cut the crusts from the bread and tear the slices into small pieces.
Place them in a bowl, add 1 cup of the milk and let them soak for 5 minutes. Then, with a fork or your hands, mash the bread and milk to a thick paste.
In a heavy 10 to 12 inch skillet, heat the oil over moderate heat and add the onions and garlic. Cook, stirring frequently, for 5 minutes, or until the onions are soft and transparent but not brown.
Add the chili paste or ground chilies, walnuts, salt and pepper, reduce the heat and simmer for 5 minutes. Stir in the annatto oil and bread paste, then gradually add the remaining cup of milk. Cook, stirring constantly, until the sauce thickens. add the chicken and cheese, and simmer, stirring occasionally, until the cheese melts and the chicken is heated through.

TO ASSEMBLE:
Spread the boiled potato slices side by side in a large casserole or deep platter and spoon the chicken and sauce over them. Garnish the top with hard cooked eggs, olives and chili strips.

NOTE: Peruvian cooks blanch and skin the walnuts--and you may, too, if you have the patience. Drop shelled walnuts into boiling water and let them soak for an hour. Drain and peel them, one at a time.

29 of 108

Time/Life 'Foods of the World', Recipes: Latin American Cooking

Earl Cravens earl.cravens@mgmtsys.com

AKIN BACK FARM'S PASTA BLUE

Servings: 6 servings

Ingredients:

3 Boneless chicken breasts skinless
6 Sprigs fresh rosemary
6 Sprigs fresh thyme
1 pound Ziti
¾ cub Unsalted butter
¼ cub Fresh lemon juice
1 cub Gorgonzola cheese; shredded
Salt and pepper; to taste
3 ½ cub Fresh spinach torn in bite-size pieces
1 bunch Nasturtiums

Preparation:

Prepare pasta according to package directions; set aside.

Poach chicken breasts; remove meat and cube. Combine all ingredients except nasturtiums. Garnish with nasturtiums.

Given to me by Herman Sommerville II on 03/09/93. He said that this recipe from Akin' Back herb nursery in Shelbyville, KY was in Alice Columbo's "Cook's Corner" column in "The (Louisville, KY) Courier-Journal." Posted by Cathy Harned.

Al & Tipper Gore's Chinese Chicken with Walnuts

Servings: 6 Servings

Ingredients:

6 Chicken breast halves (boneless, skinless)
2 ½ tablespoon Reduced-sodium soy sauce
1 ½ tablespoon Water
2 teaspoon Cornstarch
2 tablespoon Dry sherry
1 teaspoon Sugar
1 teaspoon Grated fresh ginger
½ teaspoon Crushed red pepper
¼ teaspoon Salt
3 teaspoon Peanut oil
2 medium Green peppers cut into ¾-inch pieces
4 Green onions diagonally sliced into 1-inch lengths
1/3 cub Walnut halves

Preparation:

[NAH Editor's note: Serve this over rice and you'll cut the percent of calories from fat.]

DIRECTIONS:
===========
Cut the chicken into 1-inch pieces and set aside. Mix the soy sauce and water, then blend into the cornstarch; stir in the sherry, sugar, ginger, red pepper, and salt.

Preheat a wok or large skillet over high heat; add 2 teaspoons of peanut oil. Stir-fry the green peppers and onions for 2 minutes and remove. Add the walnuts and stir-fry for 1 to 2 minutes until golden brown. Remove. Add the rest of the oil and stir-fry half of the chicken for 2 minutes.

Return all the chicken to the wok and stir in the soy mixture. Cook and stir until bubbly. Stir in the vegetables and walnuts, cover and cook for
1 minute.

Per serving:
Calories: 229 Protein: 30 grams Carb: 4 grams Sodium: 404 mg Fat: 9 grams (35% of calories)

* Source: "Cooking with the Stars"
* Published in "Nutrition Action Healthletter", March 1994 * Typed for you by Karen Mintzias
From: Terri Woltmon Date: 04-15-94 (20:09) Number:
208 From

AL AND TIPPER GORE'S CHINESE CHICKEN WITH WALNUTS

Servings: 6 servings

Ingredients:

6 Chicken breast halves (boneless, skinless)
2 ½ tablespoon Reduced-sodium soy sauce
1 ½ tablespoon Water
2 teaspoon Cornstarch
2 tablespoon Dry sherry
1 teaspoon Sugar
1 teaspoon Grated fresh ginger
½ teaspoon Crushed red pepper
¼ teaspoon Salt
3 teaspoon Peanut oil
2 medium Green peppers cut into ¾-inch pieces
4 Green onions diagonally sliced into 1-inch lengths
1/3 cub Walnut halves

Preparation:

[NAH Editor's note: Serve this over rice and you'll cut the percent of calories from fat.]

DIRECTIONS:
===========
Cut the chicken into 1-inch pieces and set aside. Mix the soy sauce and water, then blend into the cornstarch; stir in the sherry, sugar, ginger, red pepper, and salt.

Preheat a wok or large skillet over high heat; add 2 teaspoons of peanut oil. Stir-fry the green peppers and onions for 2 minutes and remove. Add the walnuts and stir-fry for 1 to 2 minutes until golden brown. Remove.
Add the rest of the oil and stir-fry half of the chicken for 2 minutes.

Return all the chicken to the wok and stir in the soy mixture. Cook and stir until bubbly. Stir in the vegetables and walnuts, cover and cook for 1 minute.

Per serving:
Calories: 229 Protein: 30 grams Carb: 4 grams Sodium: 404 mg Fat: 9 grams (35% of calories)

* Source: "Cooking with the Stars"
* Published in "Nutrition Action Healthletter", March 1994 * Typed for you by Karen Mintzias

All Day Chicken

Servings: 6 Servings

Ingredients:

2 tablespoon Frozen OJ
2 cub Chicken stock
1 teaspoon Salt
¼ teaspoon Pepper
½ cub Tomato paste
2 tablespoon Soy sauce
2 tablespoon Brown sugar
2 Cloves garlic, minced
1 dash Allspice
Remaining ingredients:
4 pound Chicken, breasts and thighs
¼ pound Mushrooms, sliced
2 tablespoon Margarine or butter
11 ounce (1 can) mandarin orange
Sections, drained
½ Of a medium-large bell
Pepper, sliced lengthwise
¼ teaspoon Ground ginger
3 tablespoon Cornstarch
¼ cub Cold milk
¼ cub Cold water

Preparation:

Marinade:

The night before you plan on slow cooking your dinner, mix together the marinade ingredients in a large, closable container large enough to also hold the chicken pieces. When marinade is thoroughly mixed, add the chicken, close container and refrigerate until morning.

In the morning place the chicken in the slow cooker and add marinade up to about an inch from the top of the container. Set the cooker on low and cover.

6 to 8 hours later, turn the cooker to high. About an hour later, saute the sliced mushrooms in the margarine or butter. Then add the mushrooms (with pan juices), mandarin sections, green pepper and ginger into the slow cooker and stir thoroughly. Mix together the cornstarch, milk and cold water, then gradually add into the slow cooker while stirring until the entire mixture thickens a bit.

Re-cover the slow cooker and let simmer for 15 to 30 minutes until serving. Serve with baby carrots and small new potatoes.

Almond Chicken

Servings: 4 servings

Ingredients:

1 ½ cub Water
4 tablespoon Dry sherry; or rice wine
4 teaspoon Soy sauce
1 teaspoon Instant chicken bouillon
4 Whole chicken breasts
1 Egg white
½ teaspoon Salt
1 large Carrot
6 Green onions
3 Stalks celery
8 Fresh mushrooms; sliced
3 cub Vegetable oil
½ cub Blanched whole almonds
(about 3 ozs)
1 teaspoon Grated; fresh ginger root

Preparation:

1. Combine water, 2 tablespoons of the sherry, 1 ½ tablespoons of the cornstarch, the soy sauce and bouillon in small saucepan. Cook and stir over medium heat until mixture boils and thickens, about 5 minutes. Keep warm.

2. Remove skin and bones from chicken. Cut chicken into 1 inch pieces. Combine remaining 2 tablespoons sherry, 1 tablespoon cornstarch, egg white and salt. Mix in chicken pieces.

3. Pare carrot and dice. Cut onions into 1-inch pieces. Cut celery diagonally into ½-inch slices.

4. Heat oil in wok over high heat until it reaches 375 degrees F.
Add chicken pieces, one at a time, to hot oil (cook only 1/3 of the pieces at a time). Cook until light brown, 3 to 5 minutes. Drain on absorbent paper.
Repeat with remaining chicken.

5. Remove all but 2 tablespoons oil from wok. Stir-fry almonds in the oil until golden, about 2 minutes. Drain.

6. Add carrot and ginger to wok. Stir-fry 1 minute. Add all remaining vegetables. Stir-fry until crisp-tender, about 3 minutes.
Mix in chicken, almonds and sauce. Stir-fry until hot.

SOURCE: Chinese Cooking Class Cookbook by editors of Consumer Guide.

Almond Chicken with Mushrooms

Servings: 4 servings

Ingredients:

¼ cub Halved almonds
Oil
Cornstarch
1 tablespoon Sherry
1 tablespoon Oyster sauce
Salt
½ teaspoon Sugar
1 pound Boneless chicken breast cubed
2 teaspoon White wine
½ Egg white
Pepper
¼ pound Chinese pea pods
2 Water chestnuts; sliced
¼ cub Thinly sliced bamboo shoots
24 Fresh button mushroomsOR- Canned button mushrooms

Preparation:

Fry almonds in oil until golden. Drain and set aside. Blend 1 teaspoon cornstarch with 1 teaspoon water. Add sherry, oyster sauce, 1 tablespoon water, ½ teaspoon salt and sugar. Mix and set aside. Mix chicken, wine, egg white and 1 teaspoon cornstarch. Season to taste with salt and pepper. Heat 5 tablespoons oil in wok or skillet. Add chicken and stir-fry until no longer pink. Add pea pods, water chestnuts, bamboo shoots and mushrooms. Stir-fry 3 minutes. Stir sherry mixture and add to wok. Cook, stirring, 1 minute. Turn out onto platter and top with fried almonds.

Created by: David Lee, Chinese Arts Council

(C) 1992 The Los Angeles Times

Almost Thai Chicken Wings

Servings: 10 servings

Ingredients:

36 Chicken wings, tips cut
1 cub Flour
Salt and Pepper
2 teaspoon Cornstarch
1 teaspoon Garlic Powder
1 ½ large Ginger, slice
2 cl Garlic
1 ½ teaspoon Coriander, ground
1 teaspoon Chili paste,sweet
5 tablespoon Coconut creme
1 ½ teaspoon Sesame seeds
1 teaspoon Sesame oil
1/3 cub Water
2 Lime ( fresh squeezed )
1 ½ tablespoon Peanut butter, crunchy

Preparation:

Separate Drumettes from wings, cut off tips, place in shallow baking dish. Mix flour, salt and pepper, garlic and 1 tsp cornstarch together. Roll chicken wings in flour, bake in 350 oven 20 minutes, turning once. Mix all other ingredients in blender until almost smooth. Baste chicken with sauce every 5 minutes for 20 minutes. I poured all the rest of the mixture over the chicken for the last 5 minutes. . Use more or less of chili paste, as to your guests ability to withstand heat.

Bake in 350F oven, covered for 25 minutes, uncovered for 10.

Aloha Chicken

Servings: 6 servings

Ingredients:

2 ½ pound Chicken pieces; skinned
2 Chicken Bouillon cubes;Borden Low Sodium
1 tablespoon Margarine;
1 cub Green pepper; diced (1 med.pepper)
1 cub Radishes; thinly sliced
1 cub Pineapple chunks; canned,unsweetened
½ cub Juice from pineapple;
1 teaspoon Light soy sauce;
2 tablespoon Flour;
dash Pepper;
4 ½ cub Rice; cooked
Chow mein noodles; optional

Preparation:

Simmer the chicken in water with bouillon cubes. Remove meat from bones and cut into chunks. Save 1 cup of chicken broth. While chicken is cooking, melt margarine in frying pan or wok and saute the radishes, green peppers, and pineapple until crisp tender, but not brown. (Put rice on to cook.) Mix 1 cup saved chicken broth with ½ cup pineapple juice and 1 tsp. soy sauce. Add to pan.

Mix flour with 1 Tb. cold water and stir to remove lumps. Add to vegetables. Add cut up chicken and a dash of pepper, and cook until everything is hot. Serve over rice. If desired, sprinkle chow mein noodles on top. Serves 6. (Portion is ¾ cup mixture served over ¾ cup cooked rice.)

Nutrients per serving: Calories 320, fat 7g, cholesterol 58mg, carbohydrate 39g, sodium 314mg.

Exchanges: Bread 2 ½, Meat 2.

Source: "There IS Life after Lettuce" by Pepper Durcholz, Alberta Gentry, Carolyn Williams, M.S.

Formatted for Meal-Master by Joyce Burton.

From: Doug St.Onge Date: 13 Mar 96

AL'S CHICKEN SCHNITZEL

Servings: 3 servings

Ingredients:

1 kg Chicken Breasts
4 large Eggs
2 cub Flour
2 cub Bread Crumbs(Krummies etc)

Preparation:

All MEASUREMENTS and CURRENCY mentioned below in in METRIC and Australian currency. In 1 kg you usually get 3 breasts so cut them in half as described below and 2 halfs usually make a filling meal.Costs about $10 to serve a family since adult can have 2 halfs with mashed potato and mini carrots etc and children can have 1. This is my first Recipe so here goes.

Cut Chicken Breasts down the middle into 2 parts. Use Spiked Mallet to beat chicken till its a mit thinner so it cooks better.Also trim any skin or get skinless breasts to reduce amount of calories.

Get 3 plates.On the first plate sift flour on to plate. On second plate,beat eggs and pour onto a deep plate. On third put the bread crumbs on it.

Dip or cover breasts in flour.Shake off excess.Coat breast with egg either by brushing on or dipping on plate.Then cover in bread crumbs and put on plate.

On this is done you are ready to cook them.Now I usually cook mine so that the bread crumbs brown but dont get burnt so the schnitzel is very soft.Since I'm not an experienced cook but have to do the cooking for the family (Im 15) I dont know if Im undercooking them or what but they taste best that way.Just cook them and when the look cooked cut in half and if the meat is white(like chicken sould look not the colour of an uncooked fillet) they are cooked.I cook on medium heat in a frypan with some oil.
Serving Suggestions: In the Colder months this meal is best served with Mashed potato and gravy as well as carrots and any other vegetables you like.

In the Warm months my very favourite is a Schnitzel Burger. I put the lettuce on the bottom,Beetroot next,then the scnitzel,then a thin pineapple ring,and mayo.Excellent in summer months.2 of these make a filling and tasty meal.

Well there you go.And comments and critisism would be appreciated. CYA!

Amaretto Chicken

Servings: 8 servings

Ingredients:

5 Boned Chicken Breasts
3 tablespoon Flour
1 ½ teaspoon Salt
1 ½ teaspoon Ground Pepper
2 teaspoon Paprika
1 tablespoon Vegetable Oil
3 tablespoon Butter
1 ½ tablespoon Dijon Mustard
1 can 6 ¼ oz Frozen Orange Juice
1 cub Amaretto

Preparation:

Mix the can of frozen orange juice with a half can of water.
Preheat oven to 350 degrees. Combine flour, salt, pepper, paprika and garlic salt. Coat chicken with this mixture. Heat oil and butter in skillet and saute chicken until brown. Remove and put in casserole. To skillet, add mustard, orange juice and Amaretto. Increase heat and boil, stirring constantly, until thick. Pour sauce over chicken and bake, covered, for 45 minutes. this can be frozen and reheated later.
Serves 8 - 10.

AMARETTO CHICKEN

Servings: 8 servings

Ingredients:

5 Boned Chicken Breasts
3 tablespoon Flour
1 ½ teaspoon Salt
1 ½ teaspoon Ground Pepper
2 teaspoon Paprika
1 tablespoon Vegetable Oil
3 tablespoon Butter
1 ½ tablespoon Dijon Mustard
1 can 6 ¼ oz Frozen Orange Juice
1 cub Amaretto

Preparation:

Mix the can of frozen orange juice with a half can of water. Preheat oven to 350 degrees. Combine flour, salt, pepper, paprika and garlic salt. Coat chicken with this mixture. Heat oil and butter in skillet and saute chicken until brown. Remove and put in
casserole. To skillet, add mustard, orange juice and Amaretto. Increase heat and boil, stirring constantly, until thick. Pour sauce over chicken and bake, covered, for 45 minutes. this can be frozen and reheated later. Serves 8 - 10.

Americanized Chicken Chop Suey

Servings: 4 (to 6)

Ingredients:

2 Whole chicken breasts,
. skinned, halved & boned
1 teaspoon Salt
1 teaspoon Minced crystallized ginger
1 cub Sliced celery
1 can (5 oz.) water chestnuts,
. drained & sliced
1 Onion, sliced
2 cub Chicken bouillon
2 tablespoon Soy sauce
1 cub Sliced mushrooms
1 can (1-lb.) can bean sprouts,
. drained
Cooked rice
½ cub Slivered almonds

Preparation:

Cut chicken into strips about 2 inches long and ½ inch thick.
Place in slow-cooking pot (crockpot) with salt, ginger, celery, water chestnuts, onion, bouillon, and soy sauce. Cover and cook on low 5 to 6 hours. Turn control to high. Add mushrooms and bean sprouts.
Cover and cook on high 15 minutes. Serve over hot rice. Sprinkle with almonds. Serve with extra soy sauce if desired. Makes 4 to 6 servings.

From "Crockery Cookery" by Mable Hoffman, (C) 1975, Bantam Books.

Anchor Bar Buffalo Wings

Servings: 4 Servings

Ingredients:

2 ½ pound Chicken wings
¼ cub Butter
3 tablespoon Durkees hot sauce
1 tablespoon Vinegar; optional
Vegetable oil

Preparation:

Approx. Cook Time: :20

Preheat oven broiler or BBQ. Separate wings into 2 sections. Slowly melt butter in large saucepan. Add hot sauce and vinegar and remove from heat. Brush oil on both sides of wings with vegetable oil and place on broiling rack. Broil 15- 20 minutes. Toss wings and sauce together.

Less fattening than the traditional deep fried version

Anchor Bar Hot Wings

Servings: 12 Servings

Ingredients:

Chicken wings
Read below

Preparation:

The key to good Buffalo Wings is how you prepare them as well as the ingredients and the handling of the wings. The most successful wings served up here in Buffalo are what they call "Grade A Grinders." Fresh wings that are very large and meaty. Usually, you cannot get them in a frozen package, but can get them from a poultry dealer.
Once you find them make sure they are absolutely fresh. Wash them in cold water, split them at the joint and remove the tips. Place them on a rack on a pan and refrigerate overnight to let the blood and water drain out of the wings. THIS IS A REAL KEY. Drying the wings under refrigeration will help to make them a much crispier product, once deep fried. Next, use a deep fryer or a very heavy deep pot with a thermometer and add the oil. Peanut oil is very good, or a commercial product such as can be found at a restaurant cash and carry called Mel Fry. Heat the oil up SLOWLY, to 365F, and depending on the size of the fryer, deep fry the dry wings 6-8 minutes in small batches, until thoroughly done and golden brown. Hold the cooked wings in a warm oven if necessary. A combination of melted margarine and hot sauce in the ratio of 1 part margarine to 3 parts hot sauce will add the right zing. The key here is to add just enough sauce to coat the wings - the more sauce you add, the hotter they will be. For the very brave, 1 part margarine to 3 parts hot sauce and 1 part Tabasco is referred to as "Suicidal Wings" by the late and dear Don Bellissimo, who owned the Anchor Bar. Working quickly, place the deep fried wings in a large bowl and add the sauce mixture, shaking to coat them. There are many good hot sauces to use; the one they use is either Durkee Franks Red Hot Sauce or Wingers Original, again found in a restaurant cash and carry. Celery sticks and chunky blue cheese dressing (Ken's Buffalo Style Blue Cheese is a popular one) and plenty of napkins.

ANDY'S SKILLET SUPPER

Servings: 4 servings

Ingredients:

1 pound Chicken breasts
2 tablespoon Canola oil
1 medium Onion; chopped
2 teaspoon Chili powder
½ teaspoon Cumin
½ teaspoon Oregano leaves; crushed
½ cub Chicken broth
1 ½ cub V8 juice
19 ounce Canned kidney beans

Preparation:

Preparation time = 30 minutes
Chicken breasts should be skinned and boned. Any suitable oil can be substituted for canola oil. Chicken broth may be purchased as instant and mixed with water. V8 juice is a brandname vegetable juice.
1. Cut the chicken into ½-inch pieces.
2. In hot oil, cook chicken, onion, chili powder, cumin and oregano until the chicken turns white.
3. Stir in broth and juice, heat until boiling, then reduce heat to low.
Simmer 10 minutes.
4. Dump in beans, liquid and all, stir, cover and simmer for another 10 minutes. Stir occasionally. Serve over rice.

Annie Mae Jones' Chicken Fricassee

Servings: 8 servings

Ingredients:

1 Fowl,4-¼ to 5 lb
1 ½ quart Water
1 Onion,small,peeled
1 Celery,stalk
1 Carrot,scraped
1 Parsley sprig
1 tablespoon Salt
1 tablespoon Vinegar

FRICASSEE:
4 tablespoon Butter
4 tablespoon Flour
4 cub Chicken stock,heated
2 cub Light cream,room temperature
Cook meat from 4-5# fowl*
Salt to taste
Pepper to taste

Preparation:

Place the fowl in a large pot with water and bring to a full boil; skin surafce of water until clear. Lower heat and add remaining ingredients except vinegar and let gently simmer until chicken is sufficiently tender to remove easily from bone. Remove chicken and let stand until cool enough to remove meat and skin from bone. Add bones and vinegar to stock in pot and let simmer an additional hour.
Cool, then strain into a large bowl and add chicken meat. Refrigerate until fat comes to surface; remove and discard fat.

*** TO MAKE THE FRICASSEE ***

* - cut into bite-sized pieces.

1. Melt the butter in a large, heavy saucepan or deep skillet and stir in the flour. When bubbly, slowly add the heated chicken stock, stirring. Add cream and continue to cook, stirring until sauce is thick. Add chicken meat and cook, stirring a final 5-10 minutes.

2. Southerners usually serve fricassee over cooked white rice, but it is also great over baking-powder biscuits with a thin slice of baked ham placed on each biscuit half before the fricassee is spooned over.

Annie Mae Jones' Old Fashioned Fried Chicken

Servings: 8 servings

Ingredients:

2 Chickens,small*
1 ½ cub Flour
1 teaspoon Salt
¼ teaspoon Mustard,dry
¼ teaspoon Pepper
2 cub Lard

CHICKEN GRAVY:
2 tablespoon Butter
1 tablespoon Flour
¾ cub Chicken stock
¼ cub Light cream
Salt
Pepper

Preparation:

* - cut each into 8 pieces, backbone removed (save liver and gizzard for another use).

1. Wash each piece of chicken under cold running water. Pat dry with paper toweling.

2. Place flour, salt, mustard, and pepper in a large paper bag. Twist closed and shake to blend ingredients. Drop the chicken pieces into the bag a few at a time and shake the bag vigorously until each piece is thoroughly coated. Remove the chicken pieces from the bag and shake off excess flour - there will be plenty of it. Then lay them side by side on waxed paper and place them near the stove so that you can get to them easily when you start frying.

3. Preheat oven to warm and in it place a large baking dish lined with paper toweling.

4. Heat the lard in a heavy 10-12" skillet. The fat should fill the pan to a depth of about 2 inches. Add more lard if necessary.

5. Place over moderate heat and when the fat is hot but not smoking, begin frying chicken. Put in the thigh and legs first and cover the pan at once. Let the chicken fry over moderate heat, lifting the cover occasionally to check the process, and when deep brown turn - with a wooden spoon, so you don't pierce the skin. Cover and brown the other side. As each piece is cooked, remove it, place it in the warm oven, and put an uncooked piece in its place.

6. Cook all of the chicken in the same way. Just remember that the white meat will take a little less time to cook than the dark pieces.

7. Leave the chicken in the oven while preparing the gravy.

*** CHICKEN GRAVY ***

1. Pour the frying fat from the pan, replace it with the butter, melt, then stir in the flour. When bubbly, stir in the stock and cream, and cook until sauce thickens. Season with salt and pepper.

2. Serve the sauce separately to spoon over the chicken pieces at the table.

Ann's Ruby Chicken

Servings: 4 servings

Ingredients:

2 pound Chicken; pieces
1 medium Onions; chopped
2 tablespoon Oil
2 teaspoon Salt
1 teaspoon Pumpkin pie spice
1 can Orange juice, concentrated
2 teaspoon Orange peel, grated
1 pound Cranberries
1 cub Sugar

Preparation:

Night before: Chop onions, thaw orange juice and chicken, measure spices.

In the morning: Add ingredients to crockpot. Cook 8-10 hours, till done. Serve over hot cooked rice.

This was one of Ann Sharpe's favorite recipes. Ann was Sylvia Steiger's mother.

Copyright 1993 by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes

Apple Chicken

Servings: 2 Servings

Ingredients:

½ Small onion, sliced
2 Chicken breasts
1 tablespoon Oil
2 teaspoon Lemon juice
Salt & pepper
½ teaspoon Cumin
½ cub Apple juice
½ cub Water
Flour

Preparation:

Saute onion in oil. Salt, pepper and flour
chicken, add to oonion and brown quickly. Add cumin and stir. Add water and juices. Cover, reduce heat and simmer 30 minutes. Serve with some of the sauce and onion over chicken. Recipe may be doubled (4 breasts), but use only HALF again the sauce
ingredients. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A

Apple Stuffed Chicken Breasts

Servings: 4 servings

Ingredients:

4 Chicken breast halves;boneless, skinless (1 lb)
2 tablespoon Sugar
¼ teaspoon Ground cinnamon
2 Apples; medium tart cookingpeeled and cut/thin slices
1 cub Apple cider
1 tablespoon Cornstarch

Preparation:

Place chicken breast halves between 2 pieces of waxed paper. Pound chicken to ⅛-inch thickness. Mix sugar and cinnamon. Coat apple slices with sugar mixture. Divide apples among chicken breast halves. Fold chicken around apples; secure with toothpicks.
Cover and grill chicken 4 to 6 inches from medium coals 20 to 25 minutes, turning after 10 minutes, until done. Remove toothpicks.
Mix the apple cider and cornstarch in 1-quart saucepan. Cook over medium heat until thickened and bubbly. Spoon over chicken. Mistyped for you by Elizabeth Wood.

4 servings.

Apricot Dijon Mustard Chicken

Servings: 6 servings

Ingredients:

1 can Apricot nectar
3 tablespoon Dijon mustard
3 Whole chicken breasts
Skinned split and boned
2 ¼ cub Low sodium chicken broth
1 ¾ cub Couscous
2 tablespoon Basil
2 Limes quartered

Preparation:

In frying pan combine apricot nectar and mustard. Over high heat bring mixture to a boil. Lay chicken breasts smooth side down in apricot mixture. Cover pan reduce heat and simmer until breasts are no longer pink in thickest section. Meanwhile in a 2 to 3 quart pan over high heat bring broth to a boil and stir in couscous. Remove from heat cover and let sit 5 minutes. Put cooked chicken on couscous cover with foil and keep warm. Boil apricot liquid on high heat and pour sauce over breasts and then sprinkle with basil and accompany with lime. Per serving 431 calories From Safeways Nutrition Awareness Program

Apricot Ginger & Chicken Casserole

Servings: 4 servings

Ingredients:

1 cub (150g) dried apricots
2 tablespoon Oil
4 Chicken breast fillets
1 medium (150g) onion, sliced
3 Cloves garlic, crushed
1 ½ tablespoon Grated fresh ginger
2 teaspoon Grated lemon rind
1 ½ tablespoon Chopped fresh thyme
¼ cub Lemon juice
½ cub Apricot juice
2 tablespoon Brandy
1 cub Chicken stock
3 teaspoon Cornflour
1 ½ tablespoon Water

Preparation:

Cover apricots with boiling water in bowl, stand about 1 hour or until apricots are soft; drain.

Heat oil in pan, add chicken, cook until lightly browned all over; transfer to ovenproof dish (8 cup capacity). Add onion, garlic, ginger and rind to same pan, cook, stirring, until onion is soft.
Stir in thyme, juices, brandy, stock and blended cornflour and water, stir over heat until mixture boils and thickens. Pour stock mixture over chicken, add apricots. Bake, covered, in moderate oven about 20 mins or until chicken is tender.

Posted by : Sue Rykmans.

APRICOT-GLAZED CHICKEN WITH PEACHES AND RAISINS

Servings: 8 servings

Ingredients:

2 (3 lb) Chickens cut in serving pieces -OR-
6 pound Chicken breasts boned and skinned
Salt
Minced garlic -OR- garlic powder
1 package Dried peaches (12 oz pkg)
¾ cub Golden raisins
¼ cub Butter, melted
1 cub Dry white wine
¾ cub Apricot jam
Parsley sprigs

Preparation:

Season chicken with salt and garlic to taste. Place peaches and raisins in bottom of buttered 16x12-inch baking pan. Top with chicken pieces. Brush with melted butter. Drizzle ¾ cup wine over. Cover loosely with foil and bake at 325 degrees 45 minutes for chicken parts and 30 minutes for breasts.
Warm apricot jam in small saucepan. Press jam through sieve into bowl.
Stir in remaining white wine. Uncover chicken and baste with apricot-wine mixture. Continue baking at 325 degrees, uncovered, 30 minutes for chicken parts and 15 to 20 minutes for breasts, basting frequently, until chicken is tender and deeply glazed. Garnish with parsley. Makes 8 to 12 servings.
Note: If chicken is pre-baked and refrigerated, it may be necessary to increase baking time at last stage of cooking.
Each serving contains about: 574 calories; 476 mg sodium; 131 mg cholesterol; 23 grams fat; 49 grams carbohydrates; 41 grams protein; 1.92 grams fiber.

Aromatic Chicken with Rice ( Malaysia )

Servings: 4 servings

Ingredients:

3 cub Cooked rice
1 Chicken (3 pounds)
1 Onion
3 tablespoon Sesame oil
2 tablespoon Light soy sauce
½ teaspoon Salt
¼ teaspoon Pepper

Preparation:

Spread cooked rice in a pie pan. Chop chicken into large pieces. Cut onion into wedges. In a wok or large pan heat sesame oil and brown the chicken with the onions until the onions are transparent. Add soy sauce and sprinkle with salt and pepper. Put the chicken on the cooked rice in the pie plate. Steam for about 30 minutes or until the chicken is done. Serve warm.

If you have a rice cooker, you can just put the braised onions and chicken on top of the raw rice and cook it that way.

Posted by Stephen Ceideburg Dec 17 1989.

Arroz Con Pollo

Servings: 4 servings

Ingredients:

1 tablespoon Vegetable oil
1 pound Chicken breasts (boneless, skinless) cut into thick strips
1 medium Onion; chopped
1 medium Green pepper; chopped
1 medium Red pepper; chopped
1 Garlic clove; minced
1 teaspoon Chili powder
½ teaspoon Ground cumin
½ teaspoon Salt
½ teaspoon Ground black pepper
¼ teaspoon Turmeric
1 cub Uncooked rice
1 medium Tomato; seeded & chopped
2 cub Chicken broth

Preparation:

Heat oil in large skillet over medium heat. Cook chicken 8 to 10 minutes or until brown on all sides. Remove from pan. Add onion, green pepper, red pepper, garlic, chili powder, cumin, salt, pepper and turmeric. Cook 2 to 3 minutes or until vegetables are tender.
Add rice and tomatoes; stir until rice is lightly browned. Add broth; bring mixture to a boil, place chicken pieces on top of mixture. Cover and simmer 20 minutes. To serve, fluff with fork stirring in chicken pieces.

Each serving provides:
* 358 calories
* 35.8 g. protein
* 4.9 g. fat
* 40.3 g. carbohydrate
* 2.1 g. dietary fiber
* 74 mg. cholesterol
* 1155 mg. sodium

Source: The Many Nationalities of Rice
Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias

From: Iris Grayson Date: 10 Feb 96

Asian Cherry Glazed Chicken

Servings: 8 servings

Ingredients:

CHICKEN:
4 Tea bags
1 cub Water; boiling
1 cub Water
½ cub Soy sauce; reduced sodium
2 cl Garlic; large, smashed
1 Chicken; roaster, abt. 5 lbs

GLAZE:
1/3 cub Cherry jam
2 teaspoon Ginger; fresh, grated
2 teaspoon Soy sauce; reduced sodium
1 teaspoon Sesame oil; dark

GRAVY:
6 tablespoon Cherry jam
2 tablespoon Honey
3 tablespoon Cornstarch
¼ cub Water
¾ teaspoon Salt
2 tablespoon Lemon juice; fresh

NUTRIENTS PER SERVING:
547 Calories
g Protein
g Fat
g Carbohydrates
mg Cholesterol
mg Sodium

EXCHANGES:
⅛ Starch/bread
7 Meat
⅛ Fruit
¼ Fat

Preparation:

1. Steep tea bags in 1 cup boiling water for 5 minutes, discard bags. Add other 1 cup water, soy sauce and garlic to tea.

2. Loosen skin around chicken breast and legs. Place chicken in food storage bag. Add tea mixture to bag; push out air; seal. Marinate in refrigerator 1 to 4 hours, turning occasionally.

3. Prepare grill hot coals around sides. Place foil drip pan in center.

4. Remove chicken fron plastic bag; pour marinade into drip pan.
Place neck and gizzard in drip pan. Position grill rack 6 inches above coals. Place chicken on grill rack over center of drip pan.

5. Grill, covered, 2 ½ to 3 hours or until meat thermometer inserted in thigh registers 175 degrees. Add briquettes to each side of grill every 50 to 60 minutes to maintain constant heat. (You may add soaked hickory chips after first hour of cooking.)

6. Meanwhile prepare glaze: Combine jam, ginger, soy sauce and sesame oil in a small bowl. Brush over chicken during last hour of cooking.

7. Let chicken stand at least 20 minutes before carving.

8. Prepare gravy: Discard neck and gizzard from drip pan. Pour drippings into a liquid measure. Skim off fat. Add water to equal 3 cups. Pour into a saucepan with jam and honey. Simmer. Combine cornstarch, ¼ cup water and salt in a small bowl. Stir into saucepan. Simmer, stirring, 2 to 3 minutes or until thickened. Remove from heat. Stir in lemon juice. Serve with sliced chicken.

To Roast In Oven: Pour marinade into a large roasting pan. Roast chicken, breast side up, on rack in pan in a 350 degree oven for 1 ½ hours or until a meat thermometer inserted in thigh registers 175 degrees.

Source: Family Circle Magazine, 6/6/95

Asian Chicken with Red Onion Salsa

Servings: 5 servings

Ingredients:

1 tablespoon Grated lemon rind
¼ cub Lemon juice
2 tablespoon Rice wine vinegar
2 tablespoon Light soy sauce
1 tablespoon Vegetable oil
1 Garlic clove; finely chopped
3 Chicken breasts; boneless,skinless, cut in halves

RED ONION SALSA:
2 medium Red onions; finely chopped about 1 ½ cups
1 medium Tomato; finely chopped
¼ cub Green onions; chopped (2-3)
¼ cub Lemon juice
2 tablespoon Cilantro; chopped fresh
1 tablespoon Vegetable oil
1 teaspoon Light soy sauce
¼ teaspoon Cayenne pepper
4 Garlic cloves;finely chopped
Spicy Rice with Vegetables

Preparation:

CHICKEN:

Mix all ingredients except chicken in shallow glass bowl or dish. Add chicken; turn to coat with marinade. Cover and refrigerate 2-4 hours.
Meanwhile, prepare salsa.

Remove chicken from marinade; reserve marinade. Cover and grill chicken 4-6 inches from medium coals for 15-20 minutes, brushing with marinade and turning occasionally, until juice of chicken is no longer pink when centers of thickest parts are cut. Discard any remaining marinade.

Serve with Red Onion Salsa and Spicy Rice with Vegetables.

RED ONION SALSA:

Mix all ingredients in galss or plastic bowl. Cover and refrigerate at least two hours.

~---adapted from Betty Crocker Great Tasting Chicken

Asparagus & Chicken in Black Bean Sauce

Servings: 6 Servings

Ingredients:

2 Chicken thighs
12 medium Asparagus spears
3 tablespoon Peanut or corn oil

MARINADE:
1 tablespoon Dry sherry
1 teaspoon Cornstarch
2 teaspoon Thin soy sauce
1 pinch Sugar

SAUCE:
2 teaspoon Fermented black beans
3 Cloves garlic, minced
½ teaspoon Brown sugar
2 teaspoon Black soy sauce
¾ cub Chicken stock
Cornstarch paste

Preparation:

Marinating: With sharp paring knife, scrape chicken meat from thigh; slice into thin strips across the grain. (Breast meat is not preferred for this dish, as meat is too dry and spongy.) Combine sherry, soy, cornstarch and sugar in bowl; massage liquid into meat with your fingers. Marinate for 15 to 30 minutes.

Preparation: Wash asparagus; peel tough white outer skin off ends; slice on diagonal in 2 ½" sections. Rinse fermented black beans. In bowl, combine and mash black beans and garlic, brown sugar, black soy sauce and chicken stock; stir; reserve for 15 minutes.

Stir Frying: Add 2/3 of oil to hot wok; when oil is very hot, add chicken. Stir-fry for about 3 minutes on high heat - or until chicken begins to shrink and firm up. Remove chicken to holding bowl.

Reheat wok to high, add remaining oil. When oil is hot, add black bean sauce. Stir-fry for 1 minute. Add asparagus; mix with sauce.
Stir sauce with asparagus. When sauce boils, add cooked chicken; toss to combine. Dribble in a little cornstarch paste if needed; cornstarch in chicken marinade might be enough. Toss ingredients until very little liquid remains and is reduced to glaze. Dish is ready when asparagus brightens. If you still have too much liquid, remove ingredients, continue to reduce sauce, then return ingredients to coat them with sauce. Serve in individual portions.

AUDREY'S ORIENTAL CHICKEN

Servings: 4 servings

Ingredients:

¼ cub Firmly packed brown sugar
2 tablespoon Cornstarch
¼ cub Vinegar
1 tablespoon Soy sauce
1 each 15 oz. can pineapple chunks
1 cub Strips, green pepper
1 cub Thin onion rings
1 tablespoon Oil
2 each Boneless chicken breasts*

Preparation:

*Cut into thin strips. In a medium bowl, combine sugar and cornstarch.
Gradually stir in vinegar and soy sauce. Stir in pineapple, green pepper and onion, set aside. Heat oil in wok. Add chicken and stir fry, just until tender, and chicken has turned white. Add pineapple and vegetable mixture; stir until well mixed. Cover and simmer over low heat 15 minutes. Cal: 314; Fat 7g.

Authentic Tandoori Chicken

Servings: 1 Servings

Ingredients:

1 Text recipe

Preparation:

Make a marinade of yoghurt, lime juice, chilli powder or paprika, five spice powder (we would used "garam masala" which is a powder of cloves, cinnamon, bay leaf, cardamom, nutmeg and pepper corns) paste of green chillis, ginger-garlic paste, a pinch of red food colouring and salt. Marinate it for at least three to four hours (leaving it overnight would be best). Then heat your oven, pop the chicken pieces in an oven-proof dish, pour in a little of the marinade and for the effect of the "tandoor" place a piece of live-coal in your oven (it gives a wonderful aroma). It takes around 10-15 minutes to get done but around half way open the oven and brush the chicken with oil.
Make sure not to overdo it. It should be just done for the chicken to be nice and succulent. When it is nice and dry serve it on a bed of lettuce with lemon wedges (which could also be squeesed on the chicken before serving) and a sprig of parsley.

Tandoori is a style of cooking which is close to grilling. In olden times it used to be done in big clay pots which used to be put under the ground for the meat to cook..but now we have "tandoors" or ovens could be used too.

From : Ramu Menon 6:606/1 17 Jun 96 12:58:00

Autumn Chicken & Dumplings

Servings: 8 Servings

Ingredients:

5 pound Chicken legs & thighs;
. skinned & defatted
½ cub Flour; all-purpose
4 tablespoon Olive oil
4 large Leeks; cleaned & cut into
. 1" long slices
6 medium Carrots; sliced
4 Stalks of celery; sliced
2 Apples; tart, cut into thick
. wedges
3 cub Chicken broth
1 cub Apple juice
2 tablespoon Dill; finely chopped
½ teaspoon Salt
pinch Black pepper
Dill Cornmeal Dumplings
. (recipe follows)

Preparation:

1. In large plastic or paper bag, coat chicken with flour in 2 batches, shaking off excess. Place in single layer on wax paper

2. Warm 3 tablespoons of the oil in 8-quart Dutch oven over medium heat. Add chicken in batches so pan is not crowded. Cook 15 to 20 minutes per batch, or until browned on all sides. Remove to large plate.

3. Warm remaining 1 tablespoon of oil in same pan over medium heat.
Add leeks; cook 5 minutes, or until lightly browned, stirring to scrape up brown bits. Add carrots, celery and apple wedges; cook 4 minutes. Add browned chicken, broth, juice, dill, salt and pepper.
Cover; bring to a boil. Reduce heat and simmer 15 minutes.

4. While chicken cooks, make dumpling batter (recipe follows).

Dinner Plan: Before adding dumplings, remove ½ of stew to microwaveproof container; cool, then freeze for later use. With a large spoon, drop dumpling batter in 8 spoonfuls over remaining stew.
Simmer over medium-low heat, covered, about 16 minutes, or until dumplings are done. (Approximate microwave time: De- ost 45 minutes.
When defrosted, place in deep, 10-inch skillet. Make another batch of dumplings, and continue cooking as directed above.)

Bacon Stuffed Cornish Game Hens ( Microwave )

Servings: 2 servings

Ingredients:

5 slice Bacon, diced
¼ cub Chopped onion
¼ cub Thinly sliced celery
2/3 cub Seasoned stuffing mix
1 teaspoon Parsley flakes
¼ teaspoon Salt
⅛ teaspoon Pepper
2 Cornish game hens
1 tablespoon Butter
2 tablespoon Bouquet sauce

Preparation:

In a 1 quart casserole microwave bacon at high for 4 to 5 minutes or until crisp. Remove to paper towels. Drain fat, reserving 3 tablespoons. Add onion and celery to fat in casserole. Microwave at high for 2 to 4 minutes or until tender. Stir in bacon, stuffing mix, parsley flakes, salt and pepper. Fill hens with stuffing.
Place breast side down on roasting rack. Set aside.

In 1 cup measure, melt butter at high for 30 to 60 seconds. Blend in bouquet sauce. Brush hens with ¼ of the mixture. Cover with waxed paper. Microwave at high for 8 minutes. Turn over; brush with remaining mixture; cover. Microwave at high for 7 ½ to 9 ½ minutes, or until legs move freely and juices run clear. Let stand tented for 5 minutes. Total microwave time: 22 to 27 ½ minutes.
Standing time: 5 minutes.

The stuffing can be prepared on a conventional stove and used with chicken.

Posted by Stephen Ceideberg; August 6 1992.

BAJA CHICKEN PASTA SALAD

Servings: 6 servings

Ingredients:

¾ pound Chicken Breast; *
6 ounce Dried Mixed Fruit; **
1 cub Ring Macaroni Or Orzo; Raw
1 cub Jicama; Cubed
2 Green Onions/Tops; Sliced
½ cub Mayonnaise Or Salad Dressing
2 tablespoon Sour Cream Or Plain Yogurt
1 teaspoon Red Chiles; Ground
¼ teaspoon Salt

Preparation:

* The chicken breast should be boneless, skinless and weigh about ¾ ** You should use 1 6-oz package of diced mixed fruit. There should ~------------------------------------------------------------------------- Heat enough salted water to cover the chicken breast (¼ tsp salt to 1 cup of water) to boiling in a 4 quart Dutch oven. Add the chicken breast.
Cover and heat to boiling, reduce the heat and simmer until the chicken is done, about 15 to 20 minutes. Remove the chicken with a slotted spoon.
Heat the water to boiling and add the fruit and ring macaroni or orzo gradually so that the water continues to boil. Boil, uncovered, stirring occasionally, just until the ring macaroni is tender, about 6 to 8 minutes or 10 minutes for the orzo, then drain. Rinse with cold water and drain again. Cut the chicken into ½-inch pieces and mix with the fruit, macaroni, jicama and onions. Mix the remaining ingredients and toss with the chicken mixture. Cover and refrigerate until chilled, at least 2 hours.

Bake & Baste Chicken ( Boston Chicken )

Servings: 1 servings

Ingredients:

¼ cub Canola oil
1 tablespoon Honey
1 tablespoon Lime juice
¼ teaspoon Paprika
4 Chicken breast halves,washed and patted dry

Preparation:

Preheat oven to 400 degrees.
In a small bowl, combine canola oil, honey, lime juice and paprika.
Place chicken, skin side up, in a 7x11 inch baking dish. Apply mixture to chicken pieces in a single layer.
Bake in over for 35-40 minutes, basting every 8-10 minutes or until well browned and juices run clear when you cut into the thickest part of chicken. Remove from oven. Cover with foil for 15 minutes. This softens chicken and keeps it hot until served. Serves 4.

From Gloria Pitzer, The Detroit Free Press, March 10, 1993

From: SUZZE TIERNAN Refer#: NONE

From: Pat Stockett Date: 12-07-94

Baked Cajun Chicken

Servings: 4 servings

Ingredients:

1 ½ pound To 2 lb chicken; meaty
(breasts, thighs, drumstick)
Nonstick spray coating
2 tablespoon Nonfat milk;
2 tablespoon Onion powder;
(I perfer real onion)
½ Dried thyme; crushed
¼ teaspoon Garlic salt;
⅛ teaspoon To ¼ ts grd white pepper;
⅛ teaspoon To ¼ ts grd black pepper;

Preparation:

Remove skin from chicken. Rinse chicken, pat dry. Spray a 13 by 9 by 2 inch baking dish with nonstick coating. Arrange the chicken, meaty sides up, in dish. Brush with milk. In small bowl mix onion powder, thyme, garlic salt, white pepper, red pepper, and black pepper.
Sprinkle over chicken. Bake in a 375 degree oven for 45 to 55 minutes or till the chicken is tender and no longer pink.

Food Exhange per serving: 3 LEAN MEAT EXCHANGES CHO: 77g; PRO: 25g; FAT: 6g; CAL: 166

Source: Better Homes and Garden Diabetic Cookbook

Brought to you and yours via Nancy O'Brion and her Meal-Master

From: Doug St.Onge Date: 13 Mar 96

Baked Chicken & Stuffing

Servings: 6 servings

Ingredients:

4 cub Seasoned & cubed stuffing
6 Boneless chicken breast
Halves
1 can Cream of mushroom soup
1/3 cub Milk
1 tablespoon Chopped parsley
¼ teaspoon Paprika

Preparation:

Mix stuffing with ½ cup boiling waterand 1 tablespoon margarine.
Spoon stuffing across center of 2 qt. shallow baking dish.
Place chicken breast halves on each side of the stuffing.
Sprinkle paprika over chicken for color and flavor.
Combine soup, milk and parsley.
Pour mixture over chicken only.
Bake covered at 400 deg. for 15 minutes.
Then bake uncovered for an additional 15 minutes until chicken no longer shows pink or until well done.
Reccomended side dish - creamed peas and [cocktail] onions.
Modified from Cambell's soup "Easy Recipe"

BAKED CHICKEN A LA JOE DOGS

Servings: 4 servings

Ingredients:

4 Chicken breasts (removeskin but leave bones in)
1 tablespoon Pepper
3 Garlic cloves, crushed andchopped
2 teaspoon Crushed, dried oregano
4 New red potatoes cut into¼" rounds (leave skin on)
2 small Onions, quartered
1 tablespoon Garlic salt
1 tablespoon Accent (opt)
2 cub Chicken stock
1 can Sweet peas (16 oz)

Preparation:

Place chicken breasts, facing bone down, in a 14x10" baking pan or dish. Sprinkle pepper, chopped garlic cloves and oregano over meaty tops. Arrange potatoes and onions in pan around chicken. Sprinkle garlic salt and Accent (optional) over top of everything and pour one cup of chicken stock over chicken breasts. Cover pan or dish and cook in preheated 350'F. oven for 45 minutes. After 45 minutes, remove cover and pour the other cup of chicken stock, as well as a can of sweet peas, including juice, over the concoction. Bake, uncovered, for another 20-25 minutes. Serve with rice and Dewar's White Label scotch.

Baked Chicken Breasts with Horseradish Cream Sauce

Servings: 4 servings

Ingredients:

1 cub Skim milk
2 tablespoon Cornstarch
2 tablespoon Dry white wine
3 tablespoon Prepared horseradish
2 tablespoon Nonfat yogurt
1 teaspoon Sugar
1 teaspoon Dijon mustard
1 teaspoon White wine vinegar
Salt and pepper; to taste
4 Chicken breast halves without skin

Preparation:

Recipe by: 365 Ways to Cook Chicken, lowfat version by Alison Meyer Preheat oven to 350 degrees. In a medium size saucepan, heat milk over med heat. Add corn starch dissolved in water or white wine and bring to a boil stirring, until thickened. Remove from heat and stir in horseradish, yogur sugar, mustard, and vinegar. Season with salt and pepper.

Arrange chicken breasts in a casserole dish. Pour sauce over top and bake, covered, for 40-45 minutes.

Horseradish cream sauce is also good on swordfish or shark, cooking time is only 20-30 minutes, depending on thickness of fish.

Baked Chicken Enchiladas

Servings: 4 Servings

Ingredients:

1 tablespoon Flour
1 cub Chicken stock
1 pint Whipping cream or half&half
2 Green onions & tops, chopped
1 teaspoon Salt
Freshly ground black pepper
1 pint Sour cream
12 Corn tortillas
3 cub Cooked chicken breast
2 Pimentos, cut in strips
½ pound Cheddar cheese, grated
Green chile sauce, or salsa
Lettuce, coarsely chopped

Preparation:

Preheat oven to 350 F. Mix flour with stock and heat until slightly thickened. Add the whipping cream (or half & half), green onion, salt and pepper. Bring to boil. Stir in sour cream until well mixed. Dip each tortilla in cream sauce, then arrange chicken and strip of pimento down center of each tortilla. Roll and place in greased baking dish (or spray with food release)seam side down. Pour remaining cream sauce over all and bake for 30 min. Remove from oven and sprinkle grated cheese over all and return to oven untill cheese is melted. Arrange coarsely chopped lettuce around edges of dish. Serve with green chile sauce, or salsa cruda, or Pico de Gallo.

Recipe easily expands to serve a crowd. Excellent for buffet service.

Baked Chicken Pie

Servings: 4 Servings

Ingredients:

NORMA WRENN:
3 cub Cooked chicke; cubed
1 cub Celery; chopped
5 ounce Water chestnuts; sliced
½ cub Onion; chopped
½ cub Shredded Cheddar cheese
1 1/3 cub Real mayonnaise
2/3 cub Light cream
½ teaspoon Salt
Pepper
6 To 8 brown-and-serve rolls
Margarine; melted

Preparation:

Combine all ingredients except rolls in a medium saucepan. Stir over low heat until warm, about six minutes. Spoon into a greased 1-½-quart casserole.
Brush tops and sides of rolls with margarine and place on the chicken mixture. Bake for six to eight minutes in a 450-degree oven or until rolls are golden.

From Southern Living's Low Cost Cookbook LOC 77-162988 adapted for MM

BAKED CHICKEN WITH PROVOLONE AND ZITI

Servings: 2 servings

Ingredients:

2 Boneless chicken breasts
½ teaspoon Basil
½ teaspoon Dill
½ teaspoon Garlic powder
¼ teaspoon Parsley
3 cub Prego sauce or your own
2 large Slices provolone cheese
Ziti, make the amount youthink you will eat!

Preparation:

Put the chicken breasts in a baking pan, sprayed with a non-stick spray. Sprinkle herbs ontop of chicken breasts. Bake uncovered at 350F for 1 hour. Meanwhile, heat the sauce and cook the ziti separate- ly (cook ziti according to directions on the box). Once the ziti is cooked and drained, return to the saucepan and put a pat of margarine or butter in it. Mix well, and pour into another 1 ½ qt sprayed baking dish. When the chicken is finished baking, put it ontop of the ziti, and sprinkle with parmesan cheese. Pour the sauce ontop of all and place the cheese ontop of the chicken. Put under the broiler until the cheese is melted and bubbly.

BAKED HERBERD CHICKEN

Servings: 4 servings

Ingredients:

1 pound Chicken breast; boneless &skinned
2 teaspoon Virgin olive oil;
6 tablespoon Dry white wine;
¼ cub Lemon juice;
2 teaspoon Leaf tarragon; dried
2 teaspoon Leaf basil; dried
½ teaspoon Hot red pepper flakes;

Preparation:

Preheat the oven to 350 degrees. Trim any fat from chicken breast and pound lightly between two sheets of waxed paper to flatten. Coat with olive oil and place in a baking dish. Add wine, lemon juice, herbs and and pepper flakes, turning chicken to coat both sides.
Cover dish with foil. Bake 25 to 30 munutes, until chicken cooked through.

Serve with Quinoa and Spaghetti Squash (Also in this file) Food Exchange per serving: 4 LOW/FAT MEAT EXCHANGES CAL: 177 CHO:
72mg; CAR: 1g; PRO: 27g; SODIUM: 68mg; FAT: 5g;

Source: Light and Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master

Baked Lemon Chicken

Servings: 4 Servings

Ingredients:

4 Boneless chicken breasts
1 Stick of butter
1/3 cub Lemon juice
½ cub Flour
½ cub Minced onion
1 Clove minced garlic
1 teaspoon Salt and pepper

Preparation:

Bone and pound the chicken breasts. Dreddge with flour. Melt the butter in a baking pan. Coat chicken on all sides, turning skin side up if not boneless. Bake at 375 degrees, brushing with pan drippings for 30 minutes. Meanwhile, make the lemon baste, where you mix 1/3 cup lemon juice, minced onion, garlic and salt and pepper. Brush chicken with part of the baste, and bake, brushing with the remaining baster for 30 minutes longer or until done. Serve with rice and a vegetable.

BAKED LEMON CHICKEN

Servings: 4 servings

Ingredients:

4 each Boneless chicken breasts
1 each Stick of butter
1/3 cub Lemon juice
½ cub Flour
½ cub Minced onion
1 each Clove minced garlic
1 teaspoon Salt and pepper

Preparation:

Bone and pound the chicken breasts. Dreddge with flour. Melt the butter in a baking pan. Coat chicken on all sides, turning skin side up if not boneless. Bake at 375 degrees, brushing with pan drippings for 30 minutes.
Meanwhile, make the lemon baste, where you mix 1/3 cup lemon juice, minced onion, garlic and salt and pepper. Brush chicken with part of the baste, and bake, brushing with the remaining baster for 30 minutes longer or until done. Serve with rice and a vegetable.

Baked Mustard Chicken

Servings: 8 servings

Ingredients:

2 Chickens, broiler-fryer;quartered
2 teaspoon Salt
½ cub Mustard, prepared
2 tablespoon Vinegar
2 tablespoon Water
2 tablespoon Oil, salad
1 teaspoon Thyme, dried leaf
¼ teaspoon Ginger, ground

Preparation:

Sprinkle salt on both sides of chicken. Place skin side up in foil-lined shallow baking pan. Combine other ingredients and spoon over chicken. Bake, uncovered, at 375 degrees for 50 to 60 minutes, basting occasionally.

SOURCE: Southern Living Magazine, April 1974.
Typos by Nancy Coleman.

BAKED PINEAPPLE CHICKEN

Servings: 6 servings

Ingredients:

1 can DOLE Pineapple Chunks (20oz)
1 Garlic clove, crushed
2 teaspoon Cornstarch
2 teaspoon Worcestershire sauce
2 teaspoon Dijon mustard
1 teaspoon Rosemary, crushed
6 Half chicken breasts, boned
1 Lemon, thinly sliced

Preparation:

DRAIN pineapple, reserve juice. Combine reserved juice with garlic, cornstarch, Wrocestershire sauce, mustard and rosemary. Arrange chicken in shallow baking pan or broiler-proof dish, skin side up.
BROIL until browned. Stir sauce; pour over chicken. BAKE at 400'F. 30 minutes. Arrange lemon and pineapple slices around chicken. Spoon sauce from baking pan over all; continue baking 5 minutes. Garnish with fresh rosemary or parsley, if desired. Prep Time: 10 minutes.
Bake Time: 40 minutes.

Balsamic Chicken & Broccoli

Servings: 1 servings

Ingredients:

1 tablespoon Oil, olive
2 cl Garlic
½ small Onion
2 tablespoon Shallots
¼ cub Wine, white
2 Chicken breasts
3 tablespoon Vinegar, balsamic
2 cub Broccoli spears
1 cub Mushroom
1/3 cub Chicken stock
¼ teaspoon Salt
Pepper, black

Preparation:

Keywords: Chicken, Healthy, Main dish Servings: 1

Notes: Mince garlic. Thinly slice onion, then cut into thirds. Cut chicken into strips. Mushrooms should be oyster or shittake, sliced or left whole, depending on the type. Heat the oil in a heavy pot.
Add the garlic, onion, and shallots, and cook until light golden.
Keep the pot covered between stirrings and use a tablespoon or so of the wine if more liquid is needed. Add the strips of chicken and enough of the wine to keep the meat from sticking to the pot. Cook until the chicken is white all the way through, about 5 to 7 minutes (use more wine, if needed). Remove the chicken and sauteed vegetables with a slotted spoon. Add the vinegar to the pot, increase the heat, and stir with a wooden spoon, scraping bits from the bottom, until the liquid is reduced to about half its volume. Reduce the heat.
Return the chicken and sauteed vegetables to the pot, add the broccoli, mushrooms, stock, remaining wine, and salt. Cook at a gentle simmer until the broccoli turn bright green. Serve over pasta or brown rice, and dust with pepper. Protein: 30 grams Carb: 8 grams Sodium: 224 mg From: For Goodness' Sake, by Terry Joyce Blonder Recipe found in CSPI's Nutrition Action Newsletter, April, 1991

Balti Chicken - Medium Heat

Servings: 4 servings

Ingredients:

675 g Skinned and boned chickenmeat, weighed AFTER dis-carding unwanted matter
3 tablespoon Ghee or corn oil **
4 Garlic cloves; fine chopped
225 g Onion; finely chopped
4 tablespoon Balti masala paste
200 ml Balti chicken stock -=OR=-
Water
1 tablespoon Balti garam masala
1 tablespoon Coriander (cilantro) freshvery finely chopped
Aromatic salt; to taste

Preparation:

**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, onions, garlic and coriander.

Heat the ghee or oil in a karahi or wok (or very large frying pan) on high heat, then stir fry the garlic for 30 seconds. Add the onion, reduce the heat and stir fry for about 10 minutes, allowing the onion to become translucent and begin to brown.

Add the masala paste and the chicken. Raise the heat again and bring to a brisk sizzle, stir frying as needed for about 5 minutes. Add about a cupful of stock or water, and simmerm stirring, on a lower heat for about 10 minutes.

Test that the chicken is done by removing a piece and cutting it in two. If there is any trace of pink, replace the halves in the pan and continue cooking. When cooked as you like it, add the garam masala, coriander leaves and salt to taste.

Note: this recipe can be used for any boneless poultry or feathered game. Adjust times accordingly; duck, for instance, will take about 20 minutes longer than chicken or turkey.

Recipe from Balti Restaurant Cookbook Pat Chapman ISBN 0 7499 1342 8

BANGKOK CHICKEN

Servings: 1 batch

Ingredients:

3 Chicken breasts, boned
3 tablespoon Flour
1 tablespoon Salt
4 tablespoon Olive oil
1 medium Onion, chopped
3 slice Ham, cooked (or more), diced
2 Garlic cloves, minced
1 cub Beer (not dark)
½ pound Shrimp, large
½ teaspoon Paprika
1 tablespoon Parsley, dried
½ teaspoon Tabasco sauce (optional)

Preparation:

Mix flour and salt; dredge chicken breasts. In large skillet, brown chicken in olive oil and remove.

Combine onion, ham and garlic and saute in same skillet over low heat until onion is soft. (Don't let garlic stick to skillet.) Remove.
Drain all but 1 T of the oil and pour in flour left from dredging chicken; stir a lot to make sure flour is well-blended. Return ham mixture.

Clean and devein shrimp. To ham, add beer, shrimp, parsley, paprika and tabasco; mix well. Add chicken; cover and simmer for 20 minutes. Serve with rice or garlic bread.

BANGLADESH KURMA OR KORMA

Servings: 4 servings

Ingredients:

1 ½ pound Chicken breast, skinned and

Preparation:

-cubed
6 tb Butter, ghee or vegetable oil
1 ts Saffron ground or yellow food
-coloring
4 tb Milk
4 ts Garlic puree
8 tb Onion puree
2 ts Garam Masala 2 ½ oz Natural
-Yoghurt
5 fl Double Cream
2 tb Ground Almonds
20 Saffron strands (abt 1/10 gram)
Salt to taste
~----Garnish----------------------------------- 2 tb Chopped fresh Coriander leaves (Cilantro) 30 Almonds whole, roasted

1. Heat the gee and mix the saffron powder or coloring with milk.
2. Heat the oil and quickly 'seal' the chicken cubes by turning frequently for 2 minutes, then add the yellow milk and stir-fri for 2 minutes.
3. Add the garlic and stir-fry for 1 minute, then add onion and stir-fry for 3 minutes - enough to remove the moisture content. Now add the garam masala and stir-fry for 2 more minutes. Your total frying time is around 10 minutes, and the chicken is half cooked.
4. Add the yoghurt, cream and ground almonds and when it starts to simmer turn the heat down and stir-fry for 10 minutes more to ensure it does not stick, adding milk or water as necessary.
5. Place saffron strands in a little warm water and extract as much color as you can by gently mashing with a teaspoon.
6. Check that the chicken is cooked right through by cutting a large piece across. Simmer on if required. Just prior to serving add the saffron and salt to taste. Garnish with the coriander and almonds, and serve immediatley.

Barbecue Chicken

Servings: 6 servings

Ingredients:

6 Chicken breast quarters, skin removed
Salt
Pepper
1/3 cub Margarine, melted optional
3 cub Aunt bess's barbecue sauce heated

Preparation:

Recipe by: Fannie Flagg's Original Whistle Stop Cafe Cookbook Preheat oven to 350°F. Arrange chicken breast quarters in a greased 13- x 9- x 2-inch baking pan. Sprinkle with salt and pepper and brush with margarine, if desired. Cover tightly with aluminum foil; bake 1 ¼ to 1 ½ hours, ot until tender. Remove foil; pour off drippings.
Pour hot barbecue sauce over chicken to serve.

Barbecued Chicken Breasts & Grilled Mushrooms

Servings: 4 servings

Ingredients:

CHINESE BARBECUE SAUCE:
¼ cub Cilantro; chopped
¼ cub Green onion; chopped
2 tablespoon Ginger; minced
¼ cub Orange juice
¼ cub Oyster sauce
¼ cub Rice wine
2 tablespoon Honey
2 tablespoon Sesame oil
2 tablespoon Chili sauce

CHICKEN AND MUSHROOMS:
4 Chicken breasts; whole with
Skin
½ pound Mushrooms; shitake or
Portobello
12 Tortillas; corn or wheat
½ cub Hoisin sauce

Preparation:

Combine barbecue sauce ingredients in a bowl and stir well. Marinate chicken in half of the sauce for at least 15 min but not longer than 2 hours. Clean mushrooms. Warm tortillas. Chinese wrappers may be used instead.
Grill chicken (skin side down) over medium heat for about 6 min. Brush with marinade, turn and grill other side for another 6 min or until centers are no longer pink. Cut into strips.
Meanwhile, brush the mushrooms with the reserved marinade and grill until they soften, about 3 min per side. If using portobello mushrooms, cut into strips.
Serve tortillas, chicken, mushrooms and hoisin sauce for guests to assemble.
Source: Calgary Herald, May 7, 1995 from a cooking class presented by Hugh Carpenter at the Benkris School of Culinary Arts Typed by Sharon Verrall

Barbecued Chicken in a Bag

Servings: 8 Servings

Ingredients:

¼ cub Water
3 tablespoon Ketchup
2 tablespoon Cider vinegar
3 tablespoon Brown sugar; packed
2 tablespoon Worcestershire sauce
2 tablespoon Butter or regular margarine
1 tablespoon Lemon juice
2 teaspoon Dry mustard
1 teaspoon Chili powder
1 teaspoon Paprika
1/3 cub Unbleached all-purpose flour
1 teaspoon Salt
¼ teaspoon Pepper
6 pound Broiler-fryers; cut up (2
1 3 pound packages)

Preparation:

Combine the water, ketchup, brown sugar, vinegar, Worcestershire sauce, butter, lemon juice, mustard, chili powder, and paprika in a 2-quart saucepan. Cook, over medium heat, until the mixture comes to a boil, then remove from the heat. Combine the flour, salt and pepper in a large oven-browning bag. Add the chicken and shake to coat well. Place in a shallow roasting pan. Open the bag and pour the sauce over the chicken. Secure the bag loosely with a twist tie and pierce the top of the bag 6 times with a sharp knife. Bake in a preheated 350 Degree F. oven for 1 hour or until tender.

TO SERVE:
Remove the chicken from the bag. Pour the sauce into a bowl and ladle off the excess fat. Serve the chicken with the sauce on the side.

Barbecued Vietnamese Five Spice Cornish Game Hens

Servings: 4 Servings

Ingredients:

Stephen Ceideburg
4 Cornish game hens (14 ounceseach)
4 Garlic cloves
2 Shallots, or 3 green onions,white part only
1 ½ tablespoon Sugar
½ teaspoon Salt
¼ teaspoon Black pepper
½ teaspoon Five spice powder
1 ½ tablespoon Vietnamese fish sauce(nouc mam)
1 ½ tablespoon Light soy sauce
1 ½ tablespoon Dry sherry

Preparation:

This aromatic barbecued game hen can be easily served West- ern style with rice, cole slaw or a green salad. [But it would be better with Thai cucumber salad or Vietnamese carrot salad. Mmmm... S.C.]

Halve the hens through the breast. Flatten with the palm of your hand.

In a mortar or food processor, pound or mince garlic, shallots and sugar. Add remaining ingredients and mix thoroughly. Pour mixture over hens; marinate for at least 2 hours or overnight in refrigerator.

Set hens, skin-side down, on grill and barbecue over medium coals for 15 minutes. Turn and barbecue 15 minutes longer or until they are thoroughly cooked. Serve with Nuoc Cham dipping sauce.

BARBEQUED SHRIMP AND CHICKEN

Servings: 2 servings

Ingredients:

1 teaspoon Minced garlic
½ teaspoon Onion powder
½ teaspoon Ground cumin
¼ cub Melted butter
½ pound Medium shrimp
1 pound Boneless chicken breast

Preparation:

eel shrimp and cut chicken into 1 inch cubes. Combine Garlic, Onion owder, Cumin and melted Butter.
Marinate shrimp and chicken while reparing grill.
String shrimp and chicken onto separate skewers. ook about 5 inches above hot coals, allowing 5 minutes for shrimp and 0 minutes for chicken. Turn once or twice while cooking and baste ften with remaining marinade.

BARB'S CHINA CHICKEN RICE

Servings: 1 servings

Ingredients:

BARB DAY:
1 Chicken breast; boned, skinned cut in bite-sizepieces
1 slice Ginger; fresh, dicedfine
1 Garlic clove; pressed
2 tablespoon Soy sauce
1 ½ teaspoon Sesame oil
2 tablespoon Canola oil
½ cub Onion; chopped
4 Mushrooms; fresh, diced fine
2 Zucchini; cut into cubes
1 tablespoon Cilantro; fresh, chopped fine
1 cub Rice; cooked
¾ cub Chicken broth; or as needed
¼ cub Slivered almonds
Soy sauce; to taste

Preparation:

Place chicken pieces in a bowl with the garlic, ginger, sesame oil, and 2 tablespoons soy sauce. stir to coat and let stand while preparing the remaining vegetables.
Put the canola oil into a medium sized skillet (or wok). Saute the onions until they are limp. Add the mushrooms and saute until they give up their juice. Remove the vegetables and reserve.
Put the chicken and it's spices in the skillet, being careful to drain most of the liquid and cook until it it cooked through and slightly browned. Add the zucchini and cilantro, and stir fry 3 minutes. Add the rice, the reserved vegetables and enough of the chicken stock to keep the rice from sticking.
Cook only briefly to allow everything to heat through. Add the almonds and serve immediately.
Note: This is a dish I often make when I have leftover rice, and I very often use up different cooked vegetables in this dish. With cooked vegetables, simply cut them into small cubes, or julienne and add them just early enough so that they will be well heated. Try not to use vegetables that will become mushy with the heating, you will want them to still be tender-crisp. We often use carrots, broccoli, even spinach. If you are having Denise Bradshaw over to dinner, throw in a few peas.

Basic Chicken Broth

Servings: 1 servings

Ingredients:

2 cub Water, boiling
3 tablespoon Corn oil
2 tablespoon Nutritional yeast (or more)
1 teaspoon Poultry seasoning (or more)
½ cub Mushrooms; chopped
½ cub Onions; finely chopped
1 tablespoon Vegetable broth powder orbouillon
Onion salt to taste

Preparation:

Stir ingredients together for an instant broth. Use in recipes calling for chicken stock, and as a basis for chickenless noodle or rice soup.

For a basic "chicken" gravy, use the above recipe, stirring in flour at medium to low heat until desired thickness is reached. Delicious over mashed potatoes, stuffing and rice.

Source: _Instead of Chicken, Instead of Turkey_, : United Poultry Concerns, PO Box
: 59367, Potomac, MD 20859 (301)948-2406 Posted and MM by: Dianne Smith/DEEANNE [GEnie] Posted by: Unknown [AOL]
Hawk's Kitchen Kollection - 1994

Basic Chicken Salad

Servings: 3 servings

Ingredients:

1 ½ cub Chicken; cooked, cubed *
2/3 cub Celery: finely chopped
½ small Onion; minced
2/3 cub Mayonnaise **
1 tablespoon Prepared mustard
Salt, pepper, Louisianahot sauce, assorted herbsto taste

Preparation:

* The breast meat is best for this but drumstick and thigh meat can be used too.

** Or half mayo and half sour cream. For a low fat version try half lite mayo and half skimmed milk yogurt with a dash of lemon juice.

Mix all the ingredients, chill and serve on a bed of lettuce or use as a sandwich filling. Serves three as a light luncheon main dish, six as an appetizer or makes 6-9 sandwiches.

Jim Weller
From: Jim Weller Date: 09 Jan 96

Basic Chicken Stock

Servings: 4 servings

Ingredients:

6 quart Water
1 Frying chicken - 4 lb,
Including liver,neck, etc.
3 small Onions - with skins
3 Celery stalks - including
Tops
3 Carrots - scrubbed
1 teaspoon Peppercorns

Preparation:

1. Combine all the ingredients in a stock pot. Bring water to a boil then reduce heat and simmer, uncovered, for 1 hour, periodically skimming foam off the top as it rises.

2. After 1 hour remove the chicken and continue cooking the stock for 2 more hours.

3. Strain the stock through a colander into a large bowl to remove the vegetables. Let cool, then refrigerate. Fat will rise to the surface and coagulate for easy removal.

Yield: Makes about 4 quarts

Each cup has approximately 16 calories, 3.6 g. protein, 0 g. total fat (0 g. unsaturated fat, 0 g. saturated fat), 0 g. carbohydrates, 0 mg.
cholesterol, 0 g. fiber, 50 mg. sodium, 0 mg. calcium

Exchanges per cup: 1/3 meat.
Source: Fred Towner

From: Fred Towner Date: 14 Jan 96

Basic Recipe for Roast Chicken

Servings: 4 servings

Ingredients:

1 Chicken (3 ½ to 5 lb)rinsed and driedgiblets, kidneys, andexcess fat removed
Salt and pepper
Aromatics (eg herbs,citrus peel, onions)
¼ cub Melted butter

Preparation:

1. Adjust oven rack to middle position; heat oven to 500ø. Elevate and lightly oil roasting rack.

2. Season cavity with salt and pepper to taste; place aromatics in cavity. Pin flaps of skin at leg end together. If legs splay badly, tie drumstick ends loosely together. Arrange chicken, backside up, on rack.

3. Roast chicken, brushing bird with butter or pan juices every 8 to 10 minutes. If pan juices begin to spatter loudly, add a few tablespoons of water to pan; repeat as necessary.

4. After 20 minutes for a small chicken, to 30 minutes for a chicken approaching 5 pounds, season legs and turn chicken, breast side up, pouring juices from body cavity into pan. Prop up the breast end with 1-inch-thick wad of foil under the back. Baste and return to oven.

5. Roast chicken, basting every 7 to 8 minutes, until breast side has browned sufficiently. Turn oven down to 325ø and prop oven door open for a minute or two to quickly bring the temperature down. After 40 minutes total cooking time (50 minutes for large birds) season breast and legs, then check inner breast temperature by inserting thermometer from neck-end along ribs. When thermometer registers 148 to 150 degrees, the breast is done. Figure on breast temperature rising 2 degrees (larger birds) to 3 degrees (small birds) for every additional minute in oven. When breast is done, insert thermometer into thigh meat closest to body; it should read at least 160 degrees.

6. When chicken is done, tip cavity juices into pan and poke skin below thigh to release under-skin juices. Transfer chicken with rack to a plate, let rest for at least 20 minutes before serving.

Cook's Illustrated
Charter Issue

Basil Grilled Chicken

Servings: 4 servings

Ingredients:

¾ teaspoon Coarsely ground pepper
4 Chicken breast halves, skinned
1/3 cub Butter/margarine, melted
¼ cub Chopped fresh basil
½ cub Butter/margarine, softened
2 tablespoon Minced fresh basil
1 tablespoon Grated Parmesan cheese
¼ teaspoon Garlic powder
⅛ teaspoon Salt
⅛ teaspoon Pepper
Fresh basil sprigs (opt.)

Preparation:

Press ¾ teaspoon pepper into meaty side of chicken breast halves.
Combine 1/3 cup melted butter and ¼ cup chopped basil; stir well.
Brush chicken lightly with melted butter mixture.

Combine ½ cup softened butter, 2 tablespoons basil, Parmesan cheese, garlic powder, salt, and pepper in a small bowl. Beat at low speed of an electric mixer until mixture is well blended and smooth.
Transfer to a small serving bowl; set aside.

Grill chicken over medium coals 8 to 10 minutes on each side, basting frequently with remaining melted butter mixture.

Serve grilled chicken with basil-butter mixture. Garnish with fresh basil sprigs, if desired.

BASTE AND BAKE CHICKEN (INSPIRED BY BOSTON CHICKEN)

Servings: 4 servings

Ingredients:

¼ cub Canola oil
1 tablespoon Honey
1 tablespoon Lime juice
¼ teaspoon Paprika
Seasoned salt (opt)
2 Chicken breasts, cut in half

Preparation:

Mix ingredients together and warm them in small pan or in microwave just to melt and thin the honey in the mixture. Arrange 4 chicken breast halves skin-side up in a 9" square baking dish sprayed with vegetable oil. Bake uncovered at 400'F. about 35-40 minutes, basting pieces in the marinade without turning them, every 8-10 minutes or until nicely browned.

Immediately upon removing from the oven, seal the dish in foil and let stand 10-15 minutes. Serves 4 without leftovers.

Nutritional analysis per serving: 159.6 calories; 2.7 grams total fat; (0.9 grams saturated fat); 28.5 grams protein; 0.3 grams carbohydrates; 73 milligrams cholesterol; 63.3 milligrams sodium.

Beggar's Chicken

Servings: 4 servings

Ingredients:

3 ½ pound Frying chicken
4 pound Wet modeling clay
3 Dried lotus leaves

stuffing:
½ pound Ground pork
1 tablespoon Peanut oil
2 tablespoon Salted mustard green
1 teaspoon Sugar
Minced
1 teaspoon Fresh ginger root; minced

mixture for skin:
½ teaspoon Salt
1 teaspoon Sesame oil
1 tablespoon Medium sherry
1 tablespoon Dark soy sauce

Preparation:

Prepare Chicken: Trim excess fat from chicken; remove wing tips. Mix mixture for skin; rub chicken inside & out with it. Leave uncovered at room temperature, while coating is absorbed and dried. Repeat if necessary.

Stuffing: In hot wok, heat peanut oil to smoking. Stir-fry ground pork 2 minutes; add mustard green, ginger & sugar; stir-fry 1 more minute. Remove & cool.

Lotus Leaves: Number of leaves depends on their size & that of chicken. Reduce heat under boiling water to simmer, & steep leaves for 3-5 minutes, until wet through & pliable (no longer or leaves may shred). Now soak in cold water for 10 minutes, or longer, until time to use them; open folded leaves in cold water to wash them.

Wrap Chicken: Preheat oven to 550 degrees. Stuff chicken with pork mixture. Cut hard center out of lotus leaves, then slit along fold about 3" on each side of center, so cut away center can be overlapped. Wrap chicken in 3 layers of lotus leaves. Tie securely with piece of cotton or fiber string (don't use nylon; it might melt). Spread soft, wet modeling clay about ½" thick on sheet of newspaper. Bring clay pack around chicken & seal. Remove newspaper.
(Use foil if clay unavailable.) Roasting: Place clay-covered chicken on rack in shallow roasting pan in preheated oven. Bake for 1 hour; reduce heat to 350 degrees & bake for another 1 ½ hours.

Serve: Present fired clay chicken to table. Crack clay with suitable object, allowing some of steam to escape before you proceed.
Remove clay; carefully cut open lotus leaves with scissors. Chicken will be very soft & tender; break apart to get at stuffing. Serve guests, or invite them to pick with chopsticks.

BIRD'S NEST SOUP

Servings: 6 servings

Ingredients:

3 ½ ounce (approx) dried bird's nest
6 cub Rich chicken stock for soup
1 large Chicken breast
2 tablespoon Cornstarch
2 tablespoon Rich chicken stock for paste
1 tablespoon Dry sherry
¼ cub Rich chicken stock
2 Egg whites
1 teaspoon Salt
2 Green onions, minced
1 tablespoon Minced Smithfield ham

Preparation:

Preparation: Soak bird's nest in cold water overnight. Drain and rinse.
Spread softened nest pieces on plate; pick out prominent pieces of "foreign" matter (e.g. feathers, twigs) with tweezers. Debone chicken breast, remove membrane and muscle fiber, pound meat with cleaver handle to break down tissue, mince chicken until it is pulp. Make medium thick paste with cornstarch and chicken stock.

Cooking: Bring rich chicken stock for soup to boil. Immediately add bird's nest; simmer 30 minutes. Mix dry sherry and remaining stock; dribble slowly into minced chicken. Lightly beat egg whites with a fork; fold gently into chicken so they are not completely blended. Add salt to soup. Bring soup back to boil and add chicken mixture slowly so soup does not cool. When soup returns to boil, it is ready to serve. You can hold it at this point on low heat. Pour into serving bowl, garnish with green onions and ham.

BLACKBERRY CHICKEN

Servings: 4 servings

Ingredients:

2 Chicken breasts
2 tablespoon Olive oil
2 tablespoon Finely chopped shallots
¼ cub Blackberry vinegar
¼ cub Chicken Stock or canned brot
¼ cub Heavy or whipping cream or c
1 tablespoon Creme de cassis
10 Fresh blackberries
Chervil leaves, for garnish

Preparation:

1. Rinse the chicken well and pat it dry. Cut each chicken breast in half along the breastbone line. Remove the fillets (the finger-size muscle on the back of each half) and re- serve them for another use. Flatten each breast half with the flat end of a meat pounder until thin. 2. Heat the oil in a large skillet, add the breasts, and cook over medium heat until they are lightly colored, about 3 minutes per side. Remove from the skillet and set aside. 3. Add the shallots to the skillet and cook over low heat until they are translucent, about 5 minutes. 4. Add the vinegar, raise the heat, and cook, stirring occasionally, until it has reduced to a syrupy spoonful.
Whisk in the stock, cream, and creme de casis, and simmer for 1 minute. 5.
Return the breasts to the skillet and simmer them gently in the sauce until they are just done, about 5 minutes; do not overcook. 6. Remove the breasts with a slotted spoon. and arrange them on a heated serving platter. Simmer the sauce gently until it has reduced and thickened slightly, 3 minutes.
Add the blackberries; cook 1 minute. Pour the sauce over the breasts and serve immediately, garnished with chervil leaves. Serves 4.

Blackened Chicken

Servings: 8 servings

Ingredients:

16 3 ounce skinless chicken breast

SEASONING MIX:
2 tablespoon Salt
1 ½ teaspoon Garlic powder
1 ½ teaspoon Ground black pepper
1 teaspoon White pepper
1 teaspoon Onion powder
1 teaspoon Ground cumin
½ teaspoon Gound cayenne pepper
½ teaspoon Sweet paprika

OTHER INGREDIENTS:
¾ pound Melted unsalted butter

Preparation:

NOTE: Recipe calls for 16 (3-ounce) skinless boned chicken breasts, about ½ to ¾ inch thick, or 8 (10-ounce) bone-in leg-thigh pieces, or a combination of these. Skin the leg-thigh pieces, then bone each piece along the length of the two bones, leaving meat in one piece. Trim off excess fat. Pound each breast or leg-thigh fillet to ½ inch thick. Let the chicken come to room temperature before blackening.
Thoroughly combine the seasoning mix ingredients in a small bowl.
Heat a large cast-iron skillet over very high heat until it is extremely hot and just short of the point at which you see white ash or a white spot forming in the skillet bottom, about 8 minutes. (the time will vary according to the intensity of the heat source.) Heat the serving plates in a 250F oven. Just before cooking each piece of chicken, dip it in the melted butter so that both sides are well coated, then sprinkle each fillet evenly with the seasoning mix, using about a rounded ½ teaspoon on each, and patting it in with your hands. (If you lay the fillet on a plate or other surface to season it, be sure the surface is warm so the butter won't congeal and stick to the surface instead of to the meat. Wipe the surface clean after seasoning each fillet. Use any remaining seasoning mix in another recipe.)
Immediately place the fillet skinned side down in the hot skillet, making sure all meat folds are opened up and the meat is lying flat.
Pour about 1 teaspoon butter on the top of the fillet (be careful, as the butter may flame up). If you cook more that 1 fillet at a time, place each fillet in the skillet before buttering and seasoning another one. Cook uncovered over the same high heat until the underside forms a crust, about 2 minutes. (The time will vary according to the thickness of the fillets and the heat of the skillet or fire; watch the meat and you'll see a white line coming up the side as it cooks.) Turn the fillets over and pour about 1 teaspoon more melted butter on top of each. Cook just until meat is cooked through, about 2 minutes more. Serve the chicken fillets crustier side up while piping hot. Clean the skillet after cooking each batch and repeat the blackening procedure with the remaining chicken fillets. To serve, place 2 breast fillets or 1 leg-thigh fillet on each heated serving plate. If you use a large serving platter, do not stack the fillets. Paul Prudhomme warns, "Blackening should be done either outdoors or in a commercial kitchen. The process creates an incredible amount of smoke that will set off your own and your neighbors' smoke alarms. People with really well-installed commercial hood vents at home have gotten away with blackening in their own kitchens. They are privileged! Don't push your luck." From The Prudhomme Family Cookbook

BLACKENED CHICKEN

Servings: 8 servings

Ingredients:

16 3 ounce skinless chicken breast

SEASONING MIX:
2 tablespoon Salt
1 ½ teaspoon Garlic powder
1 ½ teaspoon Ground black pepper
1 teaspoon White pepper
1 teaspoon Onion powder
1 teaspoon Ground cumin
½ teaspoon Gound cayenne pepper
½ teaspoon Sweet paprika

OTHER INGREDIENTS:
¾ pound Melted unsalted butter

Preparation:

NOTE: Recipe calls for 16 (3-ounce) skinless boned chicken breasts, about ½ to ¾ inch thick, or 8 (10-ounce) bone-in leg-thigh pieces, or a combination of these. Skin the leg-thigh pieces, then bone each piece along the length of the two bones, leaving meat in one piece. Trim off excess fat. Pound each breast or leg-thigh fillet to ½ inch thick. Let the chicken come to room temperature before blackening.
Thoroughly combine the seasoning mix ingredients in a small bowl. Heat a large cast-iron skillet over very high heat until it is extremely hot and just short of the point at which you see white ash or a white spot forming in the skillet bottom, about 8 minutes. (the time will vary according to the intensity of the heat source.) Heat the serving plates in a 250F oven. Just before cooking each piece of chicken, dip it in the melted butter so that both sides are well coated, then sprinkle each fillet evenly with the seasoning mix, using about a rounded ½ teaspoon on each, and patting it in with your hands. (If you lay the fillet on a plate or other surface to season it, be sure the surface is warm so the butter won't congeal and stick to the surface instead of to the meat. Wipe the surface clean after seasoning each fillet. Use any remaining seasoning mix in another recipe.)
Immediately place the fillet skinned side down in the hot skillet, making sure all meat folds are opened up and the meat is lying flat. Pour about 1 teaspoon butter on the top of the fillet (be careful, as the butter may flame up). If you cook more that 1 fillet at a time, place each fillet in the skillet before buttering and seasoning another one. Cook uncovered over the same high heat until the underside forms a crust, about 2 minutes. (The time will vary according to the thickness of the fillets and the heat of the skillet or fire; watch the meat and you'll see a white line coming up the side as it cooks.) Turn the fillets over and pour about 1 teaspoon more melted butter on top of each. Cook just until meat is cooked through, about 2 minutes more. Serve the chicken fillets crustier side up while piping hot. Clean the skillet after cooking each batch and repeat the blackening procedure with the remaining chicken fillets. To serve, place 2 breast fillets or 1 leg-thigh fillet on each heated serving plate. If you use a large serving platter, do not stack the fillets.
Paul Prudhomme warns, "Blackening should be done either outdoors or in a commercial kitchen. The process creates an incredible amount of smoke that will set off your own and your neighbors' smoke alarms. People with really well-installed commercial hood vents at home have gotten away with blackening in their own kitchens. They are privileged! Don't push your luck."
From The Prudhomme Family Cookbook

BLACKENED CHICKEN WITH CAESAR SALAD (FDGN81A)

Servings: 4 servings

Ingredients:

FOR CHICKEN:
1 Bottle prepared Italian
Dressing (8oz)
½ cub Dry white wine
4 Chicken breasts halves;
Skined and deboned
1 tablespoon Dried marjoram leaves
1 tablespoon Dried oregano leaves
1 tablespoon Dried thyme leaves
1 teaspoon Salt
1 teaspoon Black pepper; freshly ground
½ teaspoon Ground red cayenne pepper
½ cub Butter or margarine; melted

FOR SALAD:
1 can 2 oz Anchovies
3 tablespoon Fresh lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon Fresh parsley; chopped
1 teaspoon Dijon style mustard
½ teaspoon Freshly ground black pepper
1 Garlic clove; crushed
¼ cub Olive oil
2 tablespoon Parmesan cheese;grated fresh
10 cub Salad greens; mixed

Preparation:

A celebrity dish by Burt Reynolds. BLACKENED CHICKEN Stir dressing and wine in shallow dish to blend; add chicken; marinate 1 hour, turning several times. Grind marjoram, oregano, thyme, salt, black pepper and ground red pepper to fine powder in coffee or spice grinder or mini chop food processor. Spread mixture on plate. Heat 12 inch cast iron skillet over high heat until smoking, 5 to 10 minutes.
Drain checken; dip into seasoning mixture to coat both sides, shaking off excess. Place in hot skillet; pour 2 T butter over each piece.
Reduce heat to medium; cook chicken 3 to 5 minutes on each side until cooked through. Serve

chicken, sliced, on top of caesar salad. CAESAR SALAD: Use a fork to mash the anchovies into a paste in a small bowl; stir in the lemon juice, worcestershire sauce, chopped fresh parsley, dijon style mustard, freshly ground black pepper and the crushed garlic. Whisk in the cup olive oil, slowly; stir in the freshly grated parmesan cheese. Pour the dressing over mixed salad greens in a large bowl; toss thoroughly to coat.

BLACK-EYED PEA JAMBALAYA

Servings: 6 servings

Ingredients:

1 large Onion; Chopped
1 large Green Pepper; Chopped orHalf Green and Half Red
1 can Rotel Chiles & Tomatoes;Drain, Save Liquid
1 can Cream of Anything Soup
1 package Dried Onion Soup
1 pound Smokey Hollow Pork Sausage;cut ½" rings*
1 pound Shrimp; Peel, Devein
2 Chicken Breasts; Skin, Bone,Cube
2 can Black-eyed Peas; Drain,Save Liquid
1 teaspoon Thyme
2 Bay Leaves
1 teaspoon Oregano
1 teaspoon Chili Powder
1 teaspoon Garlic Powder
¼ pound Butter or Margarine
2 cub Raw Long-Grain Rice

Preparation:

* Save any left-over meats in the freezer and throw in the pot. Also can add a can of sliced Water chestnuts or peas. Drain and add their liquid to the water. Put rice in the pot and add remaining ingredients. Cut butter in pats and put on top. In q 4-cup measuring cup place soup, tomato juice, black-eyed pea juice (and any other juice you are using) plus enough water to make 4 cups. Pour over rice mixture plus 1 more cup. Cook until liquid is absorbed and rice is tender, but still a little moist. (wrv)

Bombay Chicken & Rice

Servings: 6 Servings

Ingredients:

3 pound Broiler-fryer, cut up
Salt
1 cub Uncle Ben's Converted Brandrice
1 package (6 ounces) dried mixed fruitpieces OR 1-1/3 cups diced
Dried fruit and raisins
½ cub Chopped onion
4 teaspoon Curry powder
1 ½ teaspoon Sugar
1 teaspoon Salt
2 cub Water
2 tablespoon Butter or margarine, melted
½ teaspoon Paprika
Chopped parsley, optional

Preparation:

Posted by Sonya Whitaker-Quandt 9/22/92 National Cooking Echo

Preheat oven to 375 degrees. Remove excess fat from chicken; season with salt. Combine rice, fruit, onion, 2 tsp of the curry powder, sugar, salt and water in a 12x8x2-inch baking dish; stir well.
Arrange chicken over rice mixture. Combine melted butter, paprika and remaining 2 tsp curry powder; brush on chicken. Cover tightly with aluminum foil and bake in 375 degree oven 1 hour, or until chicken is tender and most of liquid is absorbed. Garnish with chopped parsley, if desired. Makes 6 servings, 520 calories per serving.

Boneless Lemon Chicken ( Ga Chien Don Sot Chanh )

Servings: 1 servings

Ingredients:

2 Chicken breasts (about 400g/ 13oz)
½ cub Flour
½ cub Cornflour
3 Egg whites
4 cub Oil for deep frying

SAUCE:
1 cub Chicken stock
1 large Lemon, juice of
Few drops yellow food colour
Few drops lemon essence
Salt and pepper
1 tablespoon Cornflour

Preparation:

Skin and trim the chicken breasts and coat lightly with the flour.
Sift the remaining flour and cornflour into a bowl, add enough cold water to make a thick batter. Beat the egg whites to peaks and fold into the batter. Heat the deep oil. Coat the chicken with batter and deep-fry for about 6 mins until cooked through and the batter crisp and golden, remove and drain well.

Bring the stock to a boil in a small saucepan and add the lemon juice, colouring and lemon essence. Season to taste with salt and pepper.
Mix the tablespoon of cornflour with a little water, stir into the sauce and boil until thickened. Slice the chicken, pour on the sauce and serve at once.

(c) Copyright : Vietnam - The Pleasure of Cooking Mini-Series.

Typed or you by : Sue Rykmans.
Cooking & Gourmet Echos 6/94

BOUDIN BLANC I - (SAUSAGE-MAKING COOKBOOK)

Servings: 5 servings

Ingredients:

2 ½ pound Pork butt, fine ground
2 ½ pound Chicken breast, fine ground
2 tablespoon Salt
3 teaspoon White Pepper
3 teaspoon Quatre-epices
20 Eggs
6 tablespoon Rice flour
6 cub Milk

Preparation:

Mix flour and milk thoroughly. Avoid lumps. See recipe for Quatre-epices
Author: Jerry Predika

BOUDIN BLANC I - (SAUSAGE-MAKING COOKBOOK) FRENCH

Servings: 5 servings

Ingredients:

2 ½ pound Pork butt, fine ground
2 ½ pound Chicken breast, fine ground
2 tablespoon Salt
3 teaspoon White Pepper
3 teaspoon Quatre-epices
20 Eggs
6 tablespoon Rice flour
6 cub Milk

Preparation:

Mix flour and milk thoroughly. Avoid lumps. See recipe for Quatre-epices
Author: Jerry Predika

BOURBON CHICKEN

Servings: 4 servings

Ingredients:

4 Chicken Breasts
4 ounce Soy Sauce
½ cub Brown Sugar
½ teaspoon Garlic Powder
1 teaspoon Powdered Ginger
2 tablespoon Onion Flakes, dehydrated
⅜ cub Bourbon

Preparation:

Mix all marinade ingredients and pour over chicken. Marinate overnight. Bake at 325, basting frequently for 1 ½ hours or until well browned. If you double the recipe make sure that the chicken is in a single layer.

Braised Chicken Drumsticks

Servings: 8 Servings

Ingredients:

8 Chicken fryer drumsticks
Cornstarch for dredging
3 cub Oil for deep-frying
1 cub Dried chestnuts
1 Five-spice bouquet (OR
1 tablespoon Five-spice powder)
4 cub Cold water
½ cub Dark soy sauce
½ cub Rock sugar
½ cub Medium sherry
½ teaspoon Salt

Preparation:

This dish is a good example of the whole being greater than the parts.

Preparation:At least 12 hours before cooking this dish, rinse several times then soak dried chestnuts. After soaking, remove pieces of skin wedged in nutmeat.

Deep-frying: In wok or suitable pan, slowly heat deep-frying oil; oil is ready when bubbles quickly form around chopstick held vertically in oil. Meanwhile, dredge drumsticks in cornstarch; shake off excess starch. Deep fry drumsticks 2 at a time until brown, about 5 minutes.
Remove from oil; drain.

Red-cooking: Pour water in sandy pot or comparable casserole dish; add 5-spice bouquet, soy sauce, sherry & salt (5-spice powder can be substituted, though the final flavor will be less distinctive). Slowly bring to boil, reduce heat, cover pot & simmer 15 minutes. Remove cover; discard bouquet; add salt & rock sugar; dissolve rock sugar.
You can stop here until near serving time.

About 30 minutes before serving time, add drumsticks & soaked chest- nuts to hot red-cooked sauce. Simmer in covered pot for 15 minutes; remove cover; simmer for another 15 minutes. Sauce should have re- duced by about 1/3, and become bright & thick.

To serve, prop drumsticks up around sides of sandy pot; spear chest- nuts with sate sticks or long toothpicks.

Braised Chicken with Tarragon Cream Sauce

Servings: 4 servings

Ingredients:

2 kg Fat chicken with giblets
Salt
Black pepper; freshly ground
1 Bunch fresh tarragon
30 g Butter
5 tablespoon Chicken stock
6 tablespoon Double cream
Tarragon; chopped

Preparation:

Season the inside of the chicken with salt and pepper and tuck the bunch of tarragon in the cavity.
Melt the butter in a deep, flameproof casserole and brown the chicken gently until it is a light golden colour. Slip the giblets underneath the bird, add the stock and cover the pan. Simmer on slow heat for 40 minutes, or until the chicken is cooked. Because of the gentle heat the cooking juices should be a pale colour, neither brown nor burned.
Remove the tarragon from the chicken and discard it. Leave the chicken for another few minutes before cutting it up and placing it on a heated serving dish. Stir the cream into the pan juices, correct the seasoning, and heat the sauce thoroughly. Pour the sauce through a strainer over the chicken. Add a small sprinkling of chopped tarragon and serve very hot.

French name: Poularde braisee a la creme d'estragon.
Chicken with tarragon cream sauce is truly a classic of French cooking. There are many versions. This recipe is from the Auberge du Pere Bise, on the shore of Lake Annecy. Because herbs increase in flavour with the sun, northern tarragon may have to be used in greater quantity to achieve the same effect. Fresh, not dried, tarragon must be used.

Source: Jane Grigson (ed.): The World Atlas of Food. A Gourmet's Guide to the Great Regional Dishes of the World. Mitchell Beazley Publishers 1974. This edition: Spring Books, London 1988. ISBN 0 600 55929 7. Typed by Heiko Ebeling.

Bread Dressing

Servings: 6 servings

Ingredients:

1 (1 pound) loaf day old bread;crumbled
1 ½ teaspoon Poultry seasoning
½ teaspoon Pepper
1 cub Canned chicken broth;undiluted
2 Eggs; slightly beaten
¾ cub Onion; chopped
¾ cub Celery; chopped
½ cub Butter or margarine; melted

Preparation:

Combine first 5 ingredients in a large bowl; set aside.
Saute onion and celery in butter until tender. Add to bread mixture, stirring well. Spoon into a lightly greased 2-quart casserole dish. Cover and bake at 325 degrees F for 20 minutes.
Yield: 6 servings.

Note: Dressing is too moist to bake in turkey. <<<<<<<<<

_The Southern Living Cookbook_ Compiled & edited by Susan Carlisle Payne Oxmoor House, 1987 ISBN 8487-0709-5 Typos by Jeff Pruett

Bread Stuffing

Servings: 4 sweet ones

Ingredients:

4 cub Dry Bread Cubes;
1 cub Celery; chopped
1 Onion, chopped
2 tablespoon Parsley Leaves,freshly chopped
1 cl Garlic, minced
1 cub Hot Water=OR=-
1 cub Turkey Broth
¼ teaspoon Black Pepper
¾ teaspoon Ground Sage
¼ teaspoon Dried Marjoram
½ teaspoon Dried Thyme

Preparation:

Stuff into a 10-pound turkey or four Cornish hens. Serves 4

One Serving = Calories: 100 Carbohydrates: 20 Protein: 5 Fat: 2 Sodium: 199 Potassium: 177 Cholesterol: 0

Exchange Value: 1 Bread Exchange + 1 Vegetable Exchange From: Jj Judkins Date: 04 Nov 95

BREAST OF CHICKEN ON RICE

Servings: 2 servings

Ingredients:

1 can (10 ½ oz) cream of mush-
Room soup
1 Soup can of milk
¾ cub Uncooked white rice
1 can (4 oz) mushroom stems&pieces
1 Envelope (1 ½ oz) onion
Soup mix
2 Chicken breasts, split

Preparation:

Heat oven to 350F. Mix mushroom soup and milk; reserve ½ of the cup of the soup mixture. Mix the remaining soup mixture with rice, mushrooms (including liquid), and half of the onion soup mix. Pour into oblong baking dish. Place chicken breasts on top. Pour reserved soup mixture over chicken. Sprinkle with remaining onion soup mix.
Cover and bake 1 hour. Uncover and bake 15 minutes longer.

BREAST OF CHICKEN PERIGOURDINE

Servings: 8 servings

Ingredients:

4 Chicken Breasts, boned andskinned (can substitutepheasant, grouse or anygame bird)
½ cub Butter or Margarine
1 small Mushrooms, can or 1 c fresh
¼ teaspoon Salt
1/3 cub Flour
1 large Chicken Broth, can
1 small Cream, can, light

Preparation:

In frying pan on medium heat, brown breasts in butter. During the last few minutes of browning, add mushrooms and continue browning. Remove chicken.

Stir salt and flour into drippings until blended. If too stiff, add 2 more T butter. Stir in broth and cream. Cook until thickened and smooth.

Brigitte Sealing's Skillet Gumbo

Servings: 4 Servings

Ingredients:

2 can 5 oz ea chunk white chicken
1 can 14.5 oz tomatoes
⅛ teaspoon Ground red pepper
½ teaspoon Gumbo file seasoning
¼ cub Instant minced onions
1 cub Chicken broth
1 cub Uncooked white rice

Preparation:

Combine all ingredients except the rice in a large heavy skillet.
Bring to a boil; cover and simmer for 10 minutes. Stir in rice.
Replace cover and simmer for 20 minutes or until rice is tender.
Adjust seasonings if necessary. Stir in file just before serving.

Source: Brigitte Sealing, Cyberealm BBS 315-786-1120 originally posted 5/93

Brigitte's Chicken & Biscuit Pie

Servings: 4 Servings

Ingredients:

2 tablespoon Vegetable oil
½ Green pepper, finely minced
½ cub Milk
1 cub Cooked chicken, chunked
1 package Refrigerator biscuits
4 Onions, sliced thin
1 can Cream of mushroom soup
½ cub Vegetables of your choice

Preparation:

1. Heat oven to 425F. Saute onions and pepper in oil until tender. Add undiluted soup, milk, chicken and vegetables. Mix well.

2. Turn into a 9 inch pie plate. Top with the biscuits and bake for about 15 minutes, or until the biscuits are golden brown and the chicken is bubbling.

Source: Brigitte Sealing, Cyberealm BBS Watertown, NY 315-786-1120 Originally posted: 7/92 Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 315-785-8098

Broccoli Chicken Roll Ups

Servings: 3 servings

Ingredients:

1 can Cream of mushroom soup
1 cub Milk
2 Boiled chicken breasts
1 package Frozen broccoli, thawed
1 cub Shredded Cheddar cheese
1 can Durkee French fried onions
6 small 7 inch flour tortillas

Preparation:

Combine soup and milk; set aside. Combine chicken, thawed broccoli, ½ cup cheese, and ½ can of French fried onions. Stir in ¾ cup soup mixture. Divide chicken mixture evenly between tortillas and roll up. Place tortilla, seam side down, in lightly greased 9x13 inch baking dish. Bake, covered, at 350 degrees for 35 minutes or microwave for 10 minutes. After baking, top center of tortillas with remaining cheese and onions; bake another 5 minutes.
Randy Rigg

Broiled Butterflied Chicken

Servings: 1 servings

Ingredients:

3 pound Broiler-fryer chicken *
2 tablespoon Melted butter mixed with
1 teaspoon Olive oil or cooking oil.
Salt and freshly groundpepper.
1 pinch Of thyme, tarragon or mixedherbs, optional.

OPTIONAL DEGLAZING SAUCE:
1 tablespoon Finely minced shallot orscallion
½ cub Chicken stock and/or drywhite wine or Frenchvermouth
1 Tb to 2 tb butter forenrichment, optional
* butterflied as describedin the preceding paragraph.

Preparation:

This is a basic recipe that can be dressed up any way you like. This is one of the "Master" recipes in the book. She presents Master recipes for each category of food then offers variations on the themes.

I really like this book because it offers solid basics and then gets whimsical. It really lives up to its "The Way to Cook" title.

Of course you can broil a half chicken or chicken in parts, but when you want a handsome presentation at the table, butterfly is the way to go.

To butterfly a chicken. First remove the backbone by cutting down close to it on each side with a heavy knife or sturdy shears. Spread the chicken skin side up on your work surface and bang the breast with your fist to break the collarbones and some of the ribs; this flattens the chicken. Cut off the little nubbins at the wing elbows, and fold the wings akimbo by tucking the wing ends behind the shoulders. Then make a slit in the skin at either side of the breast tip. Push the knee of the drumstick firmly up under the armpit to loosen the join; then pull it down and insert the tip of the drumstick through the skin slit. The leg will be held in place.

For 4 servings:

SPECIAL EQUIPMENT SUGGESTED:

A stout knife and/or shears for preparing the chicken; a basting brush; a baking dish about 1 inch deep (without rack) that will just hold the butterflied chicken easily.

Broiling - 25 to 30 minutes. Preheat the broiler. Brush the chicken all over with some of the butter and oil. Arrange it skin side down in the baking dish, and set it so the surface of the flesh is about 5 inches from the hot broiler element. After 5 minutes, brush the flesh, which should just be starting to brown, with the butter and oil. Baste again in 5 minutes ++ use the juices in the pan when the butter mixture is gone. Broil for another 5 minutes, then sprinkle lightly with salt, pepper, and optional herbs. Turn the chicken skin side up. Broil and baste 15 minutes or so more.

When is it done? The chicken is nearly done when brown juices begin to appear in the pan. It is definitely done when the drumsticks feel tender, and, when the thickest part is pricked with the sharp tines of a kitchen fork, the juices run clear yellow. Do not overcook.

SAUCE: Remove the chicken to a hot platter; cover to keep warm the few minutes required for the optional sauce. Skim fat off the cooking juices, stir in the chopped shallot or scallion, and saute a moment on top of the stove. Add the liquid and boil rapidly, scraping into it any coagulated cooking juices. When reduced almost to a syrup, swirl in the butter. Pour the sauce over the chicken.

SERVING: To carve, cut straight down one side of the breastbone to separate the chicken in two lengthwise. Grab under one of the knees with your fork to lift it up, slit the skin front and back, and bend the knee back at right angles to break open the joint at the small of the back. Then cut through the ball joint to separate the thigh from the carcass. Separate drumsticks from thighs at the knee joints.
Remove the wings along with a lengthwise strip of meat from the lower third of the breast, to make meaningful servings. You now have 2 drumsticks, 2 things, 2 wings with a breast strip, and 2 breast sections ++ everyone has a little selection of both dark and light.

Suggested accompaniment to broiled chicken. You could serve broiled tomatoes, sauteed potatoes, and a green vegetable, or be more elaborate with an eggplant dish such as a souffle, or a ratatouille.
Another idea is a hot corn salad. For wine, either a sturdy white wine like a chardonnay or sauvignon, or a light red such as a pinot noir or Beaujolais.

From "The Way to Cook", Julia Child, Alfred Knopf, 1989. ISBN 0-394-53264-3

Posted by Stephen Ceideberg; September 13 1992.

BROILED CHICKEN OREGANO

Servings: 4 servings

Ingredients:

4 each Chicken breast
1 each Garlic clove; quartered
1 ----marinade----
1/3 cub Lemon juice
1/3 cub Olive oil
1 Salt & pepper to taste
3 tablespoon Oregano; fresh or 1 tbsp dr
1 ----basting ingredients----
5 tablespoon Butter; melted
1/3 cub Lemon juice
3 tablespoon Oregano; fresh or 1 tbsp dr

Preparation:

Several hours before serving-or the day before, if time allows, rub the chicken pieces pieces with the garlic and place them in a deep china or earthenware bowl. Combine marinade ingredients and the garlic clove and pour over chicken. Cover the bowl and refrigerate the chicken. Turn chicken pieces occasionally. When ready to cook, preheat the broiler to its highest setting. Arrange the chicken pieces on the broiler rack and baste with a little of the melted butter mixture. (Reserve part of the basting mixture to serve over the chicken when served.) Broil the chicken 3-4 inches from the heat for 5-8 minutes per side, basting often. Chicken is done when juices run clear when pierced with a sharp knife. Remove to serving platter, pour reserved basting mixture over the chicken breasts and serve immediately. This is also good done on a BBQ.

BROILED CHICKEN OREGANO@ *** BGMB90B

Servings: 4 servings

Ingredients:

4 Chicken breast
1/3 cub Lemon juice
1/3 cub Olive oil
Salt & pepper to taste
1/3 cub Lemon juice
3 tablespoon Oregano, fresh or 1 t dried

Preparation:

Several hours before serving-or the day before, if time allows, rub the chicken pieces pieces with the garlic and place them in a deep china or earthenware bowl. Combine marinade ingredients and the garlic clove and pour over chicken. Cover the bowl and refrigerate the chicken. Turn chicken pieces occasionally. When ready to cook, preheat the broiler to its highest setting. Arrange the chicken pieces on the broiler rack and baste with a little of the melted butter mixture. (Reserve part of the basting mixture to serve over the chicken when served.) Broil the chicken 3-4 inches from the heat for 5-8 minutes per side, basting often. Chicken is done when juices run clear when pierced with a sharp knife. Remove to serving platter, pour reserved basting mixture over the chicken breasts and serve immediately. This is also good done on a BBQ.

Broiled Chicken*

Servings: 4 Servings

Ingredients:

Text

Preparation:

In order to have it juicy and more evenly done, the chicken should be steamed for at least one hour before broiling, after which the work of the grid-iron will be more effective, being less likely to be overdone in some spots and underdone in others.

The Dunkard-Dutch Cookbook @1965 BSN 911-410-10-4

From: Carolyn Shaw Date: 23 Apr 96

Brown & Serve Chicken

Servings: 4 Servings

Ingredients:

1 package Chicken tenders
1 tablespoon Margarine, melted
¼ cub Parsley, chopped
¼ cub Brown sugar
1 ½ teaspoon Garlic salt

Preparation:

Place chicken in a baking dish. Combine suagr, margarine and garlic salt. Bake at 375 for 30 minutes. After 15 minutes, turn chicken and baste with sauce. Serve with rice.

Brown Chicken Stock - Master Chefs

Servings: 3 quarts

Ingredients:

5 pound Chicken, parts, (backs, necks, carcasses, and giblets), (no livers)
2 large Onions, coarsely chopped
2 medium Carrots, peeled, trimmed coarsely chopped
2 large Celery, stalks, with leaves, trimmed, coarsely chopped
2 Garlic, cloves, crushed
1 bunch Parsley, stems
2 Thyme, sprigs, OR
1 pinch Thyme, dried
1 Bay leaf
½ teaspoon Salt, coarse
6 Peppercorns

Preparation:

Preheat your oven to 450 F.

Roast the chicken bones in a roasting pan in the oven for 30 minutes, then add the vegetables and roast for 15 minutes more.
Transfer everything to a stockpot.

Deglaze the roasting pan with a little water, scraping up the little browned bits, and add them to the stockpot.

Add cold water to cover by about 2 inches and slowly bring to a boil, skimming all of the froth from the surface as it forms.

Lower the heat and add all of the remaining ingredients except the peppercorns. Simmer, uncovered, for 3 hours. Add water as needed to cover the ingredients and skim when necessary.

Add peppercorns for the last fifteen minutes of the simmering process.

Strain the "soup" into a large bowl through a colander lined with a double layer of dampened cheesecloth. Gently press the solids to extract all of the liquid possible.

Discard the solids and cool the liquid to room temperature.

Refrigerate until chilled and lift off the solid fat that forms at the surface. Discard the fats.

Pour the stock into containers for storage, label and date.

Stock keeps for about 3 days in the refrigerator, and up to six months in the freezer.

Yield: 3 to 4 quarts

Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985

Chef: Andree Abramoff, Andree's Mediterranean Restaurant, New York

Brunswick Chicken Pot Pie

Servings: 6 servings

Ingredients:

½ cub Flour, all-purpose
½ teaspoon Salt
½ teaspoon Pepper
6 Chicken breast halves;skinned and boned
¼ cub Butter (or marg.)
1 cub Onion; chopped
1 can Chicken broth; undiluted
1 can Tomatoes, stewed; drained
11 ounce Corn, whole kernel; drained
10 ounce Beans, baby lima; thawed
1 ½ teaspoon Thyme, whole dried
10 ounce Biscuits, Southern Stylerefrigerated

Preparation:

Combine first 3 ingredients; coat chicken in flour mixture shaking off excess.

Melt butter in a large skillet over medium-high heat. Cook chicken 7 to 10 minutes or until done, turning once. Remove from heat; let cool enough to handle. Shred chicken. Set aside.

Saute onion in pan drippings until tender, about 5 minutes. Add chicken broth, tomatoes, corn, beans, and thyme to skillet; cover and simmer 15 mintues. Stir in chicken.

Pour vegetable mixture into a 12x8x2" baking dish.

Cut biscuits into quarteres and arragne in a decorative fashion over casserole. Bake at 375 degrees for 15 to 20 minutes or until biscuits are golden.

SOURCE: Simply Southern
from the Southern Living Cooking School, Fall 1994.
Typos by Nancy Coleman.

Buttermilk Chicken

Servings: 6 Servings

Ingredients:

6 Chicken breasts
½ cub Butter milk
1 ½ cub Flour
½ teaspoon White pepper
1 teaspoon Salt
1 Canola oil for frying

Preparation:

Wash chicken breasts remove skin and visible fat,leaving the bone.
Pat dry with paper towel. Pour buttermilk in shallow bowl. In second bowl, mix flour, pepper and salt. Put skillet on high heat and add canola oil about ½" deep.
Dip each breast in the buttermilk,making sure it is completely coated. Dip in the bowl off flour,turning to thoroughly coat both sides.Shake each piece to remove loose flour. Place chicken in the hot oil,flesh side down.
When skillet is full,turn heat down to medium and let chicken fry until just golden brown and crispy,then turn and let second side get golden.Be careful when turning not to break the buttermilk crust.
Reduce the heat to low,cover and cook 25 minutes.Check to make sure heat is not too high and chicken does not brown to fast. Remove lid and turn pieces over once more.Turn heat up-but not too high-- and cook a few minutes longer until crust is crisped. If crust on the sides of the breast is still soft and mushy,turn those pieces on their side in the oil for a minute or two so they can fry up crisp.
Makes 6 servings. From: Terri Woltmon Date:
04-15-94 (20:09) Number: 208 From

BUTTERMILK CHICKEN

Servings: 6 servings

Ingredients:

6 Chicken breasts
½ cub Butter milk
1 ½ cub Flour
½ teaspoon White pepper
1 teaspoon Salt
1 Canola oil for frying

Preparation:

Wash chicken breasts remove skin and visible fat,leaving the bone. Pat dry with paper towel. Pour buttermilk in shallow bowl. In second bowl, mix flour, pepper and salt. Put skillet on high heat and add canola oil about ½" deep.
Dip each breast in the buttermilk,making sure it is completely coated. Dip in the bowl off flour,turning to thoroughly coat both sides.Shake each piece to remove loose flour. Place chicken in the hot oil,flesh side down.
When skillet is full,turn heat down to medium and let chicken fry until just golden brown and crispy,then turn and let second side get golden.Be careful when turning not to break the buttermilk crust.
Reduce the heat to low,cover and cook 25 minutes.Check to make sure heat is not too high and chicken does not brown to fast. Remove lid and turn pieces over once more.Turn heat up-but not too high-- and cook a few minutes longer until crust is crisped. If crust on the sides of the breast is still soft and mushy,turn those pieces on their side in the oil for a minute or two so they can fry up crisp. Makes 6 servings.

Buttermilk Chicken Fried Chicken

Servings: 4 Servings

Ingredients:

1 pound Chicken breasts cutlets
1 . thinly sliced
1 cub Buttermilk (divided use)
¼ cub Yellow cornmeal
¼ cub .+ 2 tsp flour (divided use
½ teaspoon Salt
1 teaspoon Black pepper
¼ cub Vegetable oil
¾ cub Chicken broth

Preparation:

Place the chicken in a shallow dish and pour in ½ cup buttermilk.
Turn chicken to coat all pieces. In another shallow dish, combine cornmeal, ¼ cup flour, salt and pepper. Dredge chicken in cornmeal, patting coating onto chicken with your hands.
:
In a large frying pan, heat 2 Tbsp oil over medium-high heat. Add half of the chicken and cook, turning once, until meat is white throughout, about 6 minutes total. Remove the chicken from pan and repeat with remaining oil and chicken.
:
Stir in remaining 2 tsp of flour and cook, stirring, 1 minute. Whisk broth and remaining ½ cup buttermilk into pan drippings, scraping up browned bits clinging to bottom. Simmer, stirring 2 minutes.
Season with additional salt and pepper to taste. Serve gravy ladled over chicken.
:
Makes about 4 servings.
:
Nutritional Information: per serving: 319 calories, 17g fat, 389mg sodium, 73mg cholesterol, 50 percent of calories from fat.
:
** The Dallas Morning News -- Food section -- 11 Dec 96 ** :
Scanned and formatted for you by The WEE Scot -- paul macGregor :

Cajun Blackened Chicken

Servings: 6 servings

Ingredients:

6 Chicken breast fillets
80 g (3 oz) butter, melted

CAJUN SPICE:
2 Cloves garlic, crushed
1 small Onion, grated
1 tablespoon Cracked black pepper
2 teaspoon Chilli powder
1 tablespoon Paprika

Preparation:

Brush both sides of chicken with butter.

=To Make Cajun Spice= Mix together garlic, onion, pepper, chilli and paprika. Rub generously into chicken.

Bbq on a smoking bbq plate until outside of chicken is black and inside is tender.

Posted by : Sue Rykmans.

CAJUN CHICKEN NUGGETS

Servings: 12 servings

Ingredients:

1 Env. Onion Soup Mix *
½ cub Plain Dry Bread Crumbs
1 ½ teaspoon Chili Powder
1 teaspoon Ground Cumin
1 teaspoon Thyme Leaves
¼ teaspoon Red Pepper
2 pound Boneless Chicken Breasts **
Oil

Preparation:

* 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 ½-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.

Cajun Chicken Wings

Servings: 4 servings

Ingredients:

12 Chicken wings, tips removed
5 Bay leaves, crumbled intosmall bits
¾ teaspoon Caraway seeds
½ To ¾ tsp. cayenne pepper
¾ teaspoon Ground cumin
¾ teaspoon Ground coriander
4 Garlic cloves, finelychopped
1 ½ teaspoon Dry mustard
2 teaspoon Paprika, preferablyhungarian
¾ teaspoon Dried thyme leaves
½ teaspoon Salt
2 tablespoon Brandy
2 tablespoon Fresh lemon or lime juice

Preparation:

Defat the chicken wings by cooking them in boiling water for 10 minutes. Drain and set aside to cool. Preheat oven to 375 degrees.
Using a large mortar and pestle, grind together the bay leaf bits, caraway seeds, cayenne pepper, coriander, cumin, garlic, mustard, paprika, thyme and salt for about 10 minutes. Add the brandy and lemon or lime juice to the pulverized herbs and stir into a thick paste. With a pastry brush, cover both sides of each wing with the herb paste. When no more remains in the mortar, squeeze the last few drops from the brush. Arrange the chicken wings on a baking sheet.
Bake until the skin turns deep brown and is quite crisp approximately 30 minutes. Takes about an hour to prepare.

Cajun Fried Chicken

Servings: 6 servings

Ingredients:

DRENCH:
2 cub Dry white wine
1 large Egg, beaten
1 tablespoon Worcestershire sauce
1 teaspoon Salt
Louisiana hot sauce OR
Cayenne pepper TO TASTE

DREDGE:
4 cub All purpose flour
1 teaspoon Garlic powder
1 teaspoon Onion powder
½ teaspoon Ground cayenne pepper OR
More to taste
2 ½ teaspoon Salt

CHICKEN:
1 large 3 - 4 pound chicken, cut
Into frying pieces

OIL:
1 cub Oil OR enough to fill the
Frying pan ¼ inch deep

Preparation:

Mix all the DRENCH ingredients together in a large mixing bowl. Then sift all the DREDGE ingredients together over a large, flat bottomed pan. Pour the oil into a deep 12 inch frying pan and heat over medium high.

Oil should be 375 degrees.

Rinse chicken well and pat dry. Dip the pieces in the Drench. Remove and roll individually in the dredge mixture, making sure to coat well.

Place the chicken in the heated oil and fry until golden brown, about 15 minutes on first side. Turn and fry the other side about 10 minutes. Make sure the chicken is thoroughly cooked. If you are frying more than one chicken, just add more oil as needed and let it heat through before adding more chicken.

Justin Wilson's Homegrown Louisiana Cooking == Courtesy of Dale & Gail Shipp, Columbia Md. ==

Cajun Oven Fried Chicken

Servings: 4 servings

Ingredients:

1 large Chicken, fryer Cut up
1 Egg
½ cub Milk
⅛ teaspoon Salt
⅛ teaspoon Peppercorns, crushed
1 tablespoon Cajun spices
½ teaspoon Cayenne Pepper
1 Saltines,stack crushed
¼ cub Flour
3 tablespoon Margarine (low fat)

Preparation:

This recipe is from my head, so watch out for the splinters. 375-400^ oven Cut up chicken and remove skin. Mix flour, cracker crumbs and spices, place in a good sized plastic bag, or ziplock bag. Beat egg and milk together. Shake chicken peice by piece in flour mixture, then roll in egg wash, then back in flour mixture. Place on PAM sprayed baking dish. Melt margarine and drizzle on peices of chicken.
bake for about 45minutes to one hour, depending on how big you cut up your chicken peices. I served this with rice, and a frozen italian mixed vegetable side dish.

Cajun Roast Chicken

Servings: 4 servings

Ingredients:

2 tablespoon Butter
½ teaspoon Paprika
½ teaspoon Dried thyme
3 pound Chicken
2 Garlic cloves
½ teaspoon Dried basil
½ teaspoon Cayenne pepper
Salt

Preparation:

Heat oven to 400^. Melt the butter. Mince the garlic. Combine the melted butter, the garlic, 2 ts. salt, the paprika, basil, thyme and cayenne. Brush the entire chicken with the butter mixture and put it in a roasting pan. Roast until done, about 1 hour 15 minutes. Tend with foil if the chicken browns too much. Let stand for 15 minutes before carving. Serve with the pan juices.

From: Lyn Ortiz Date: 18 Mar 96

Cajun Spiced Chicken

Servings: 8 servings

Ingredients:

1 cub Vegetable Juice Cocktail
2 tablespoon Red Wine Vinegar
2 teaspoon Hot Sauce
½ teaspoon Oregano
1 cl Garlic
4 Skinned Drumsticks
(1 /2 lB.)
2 tablespoon Chopped Celery
2 tablespoon Diced Green Bell Pepper
2 tablespoon Chopped Onion
1 tablespoon Cornstarch
4 cub Hot, Cooked Regular Rice

Preparation:

Combine Vegetable Juice, Vinegar, Hot Sauce, Oregano, Minced Garlic in A Large Shallow Container; Stir Well. Add Chicken, Turning Once To Coat. Marinate in Refrigerator 30 Min. Remove From Marinade, Reserving Marinade. Place Chicken On Microwave Glass Platter; Cover With Plastic Wrap, Turning Back 1 Corner To Vent. Microwave At High 8 To 10 Min. OR Until Chicken Is Done, Giving Dish A Quarter-Turn At 2 Min. Intervals. Let Chicken Stand, Covered, 5 Min. Combine Celery, Pepper & Onion in A 1-Quart Glass Measure; Microwave At High 3-4 Min.
OR Until Vegetables Are Tender. Combine Reserved Marinade & Cornstarch, Stirring Until Smooth. Add To Vegetable Mixture & Micro- Wave Uncovered At High 1-2 Min. OR Until Thickened. Serve Chicken Overrice; Top With Sauce. About 272 Cal. Per Chicken Piece & ½ C.
Rice.

Cajun Style Chicken Nuggets

Servings: 12 servings

Ingredients:

1 Env. Onion Soup Mix *
1 ½ teaspoon Chili Powder
1 teaspoon Thyme Leaves
2 pound Boneless Chicken Breasts **
½ cub Plain Dry Bread Crumbs
1 teaspoon Ground Cumin
¼ teaspoon Red Pepper
Oil

Preparation:

* 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 ½-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.

Cajun Style Wings

Servings: 1 servings

Ingredients:

1 carton (8-oz) plain yogurt
1 tablespoon Hot pepper sauce
1 ¼ cub Flour
1 tablespoon Paprika
2 teaspoon Ground red pepper
2 teaspoon Salt
18 Chicken wings (about 3 lb)
1 Stick melted margarine

Preparation:

In large bowl, stir yogurt and hot sauce until smooth. In another bowl mix flour, paprika, pepper and salt. Add chicken wings to yogurt mixture; toss to coat; then dip wings into flour mixture to coat. Let wings sit for about an hour so the coating sticks. Preheat oven to 425 degrees. Arrange wings in single layer in large roasting pan.
Drizzle with melted margarine. Bake wings for 35 minutes or until fork tender.

CAJUN TOSTADA WITH TOMATO CUMIN DRESSING

Servings: 4 servings

Ingredients:

4 Chicken breastsskin & bones removed
½ cub Cajun blackening powder (or as needed)
3 tablespoon Vegetable oil
4 Flour tortillas
2 cub Iceberg lettuce, shredded
6 ounce Feta cheese, crumbled
Tomato Cumin Dressing
2/3 cub Spiced refried beans; heated
1 Avocado; peeled, pitted, and sliced

Preparation:

Dredge the chicken breasts in the Cajun blackening powder so that they are well coated. In a large cast iron skillet place the 3 tablespoons of vegetable oil and heat it on high until it is very hot. Add the coated chicken breasts and fry them for 2 minutes on each side, or until they are done. Remove the chicken and slice it into diagonal strips. Set it aside.
In another large skillet place the ¼ cup of oil and heat it on medium high until it is crisp. Drain the fried tortillas on paper towels and set them aside. In a medium bowl place the lettuce and the feta cheese.
Sprinkle on the Tomato Cumin Dressing and toss the ingredients together well. Spread the refried beans on each of the fried tortillas. Place the tossed lettuce, sliced chicken, and cheese on top. Garnish the tostada with 2 avocado slices.

CAJUN-STYLE CHICKEN NUGGETS

Servings: 12 servings

Ingredients:

1 each Env. Onion Soup Mix *
½ cub Plain Dry Bread Crumbs
1 ½ teaspoon Chili Powder
1 teaspoon Ground Cumin
1 teaspoon Thyme Leaves
¼ teaspoon Red Pepper
2 pound Boneless Chicken Breasts **
1 Oil

Preparation:

* 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 ½-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.

Cally's Chicken Tamale Pie

Servings: 6 servings

Ingredients:

½ cub Cornmeal,yellow
2 cub Water
½ teaspoon Salt
1 cub Cheddar cheese,sharp,shreded
1 tablespoon Onion,instant minced
1 can Chili without beans(16oz)
1 can Kidney beans,drained(20oz)
1 can Pimientos,drained/diced(4oz)
1 ½ cub Chicken,diced cooked
Parsley,chopped

Preparation:

1. Mix cornmeal, water and salt in a saucepan; bring to a boil.

2. Simmer, stirring constantly, until mixture becomes very thick.

3. Remove from heat; stir in cheese and onion.

4. Spread mixture evenly into bottom and sides of a greased 2-quart baking casserole.

5. Mix together chili, kidney beans, pimientos and chicken; pour mixture into lined bowl.

6. Cover; bake in preheated 350'F. oven 35 to 40 minutes, or until bubbly.

7. Serve hot, sprinkled with chopped parsley.

CANTON CHICKEN & SNOW PEAS

Servings: 3 servings

Ingredients:

-Chicken -
4 Medium-size dried mushrooms
2 teaspoon Each soy sauce, cornstarch,dry sherry & waterdash of white pepper
1 ½ pound Chicken breasts, skinned,boned, and cut in bite-sizpieces
3 ½ tablespoon Salad oil
1 small Clove garlic, minced
½ cub Sliced bamboo shoots
¼ pound Snow peas, ends andstrings removedCooking sauce -
½ cub Water
1 tablespoon Dry sherry
2 tablespoon Oyster sauce
¼ teaspoon Sugar
1 teaspoon Sesame oil
1 tablespoon Cornstarch

Preparation:

Cover mushrooms with warm water, let stand for 30 minutes, then drain. Cut off and discard stems; squeeze mushrooms dry, thinly slice and set aside.
In a bowl, combine soy, cornstarch, sherry, water and pepper. Add chicken and toss to coat, then stir in 1 ½ t of the oil and let stand for fifteen minutes to marinate.
Prepare cooking sauce - mix together wateaar, sherry, oyster sauce, sugar, sesame oil and cornstarch and set aside.
Place a wok or wide frying pan over high heat. When pan is hot, add 2 T of the oil. When oil begins to heat, add garlic and stir once. Add chicken and stir-fry until chicken is opaque (about 3 minutes). Remove chicken from pan. Add remaining 1 T oil to pan. When oil is hot, add mushrooms and bamboo shoots. Stir-fry for one minutes, adding a few drops water if pan appears dry. Add snow peas and stir-fry for 1 ½ minutes, adding a few drops more water if pan appearas dry. Return chicken to pan.
Stir cooking sauce, add to pan, and cook, stirrin guntil sauce bubbles and thickens.
Variations: Cashew or Almond Chicken - first toast ½ c cashews or blanched almonds in 1 T salad oil over medium-low heat until golden; remove from pan and set aside. Stir in nuts just before serving.

Cantonese Sweet & Sour Chicken

Servings: 4 servings

Ingredients:

2 Boneless, skinless chickenbreast halves
1 tablespoon Cornstarch
1 tablespoon Kikkoman Soy Sauce
1 teaspoon Minced fresh ginger
1 can Mandarin orange segments (11ounces)
2/3 cub Kikkoman Sweet & Sour Sauce
2 tablespoon Vegetable oil, divided
½ pound Fresh snow peas, trimmed
1 bunch Green onions with tops cutdiagonally into
Thin slices
1 To 1 ½ cups Blue DiamondToasted No-Salt Almonds orWhole
Natural Almonds

Preparation:

Cut the chicken into 1-inch pieces. Combine the cornstarch, soy sauce and ginger; stir in the chicken. Let stand for 15 minutes.
Meanwhile, drain the mandarin oranges, reserving ¼ cup of the syrup. Blend the sweet and sour sauce with the reserved syrup.

Heat 1 tablespoon of the oil in a hot wok or large skillet over medium-high heat. Add the chicken and stir-fry for 2 minutes; remove. Heat the remaining oil in the same wok. Add the snow peas and stir fry for 1 minute. Add the green onions and stir-fry for 30 seconds. Add the chicken, almonds and the sweet and sour sauce mixture; cook, stirring, until all of the ingredients are coated with the sauce. Gently stir in the Mandarin orange segments and heat through.

Kikkoman and Blue Diamond advertisement.

[Country Home; February, 1992]

Posted by Fred Peters.

CANTONESE SWEET & SOUR CHICKEN

Servings: 4 servings

Ingredients:

1 Whole chicken breast skinned and boned
1 tablespoon Cornstarch
1 tablespoon Kikkoman Soy Sauce
1 teaspoon Minced fresh ginger root
1 can Mandarin orange segments (11 oz.)
2/3 cub Kikkoman Sweet & Sour Sauce
2 tablespoon Vegetable oil; divided
½ pound Fresh snow peas; trimmed
5 Green onions & tops thinly sliced
½ cub Unsalted roasted cashews

Preparation:

Cut chicken into 1-inch pieces. Combine next 3 ingredients and chicken; let stand 15 minutes. Meanwhile, reserving ¼ cup syrup, drain mandarin oranges. Blend reserved syrup with sweet & sour sauce; set aside. Heat 1 Tbsp. oil in hot wok or large skillet over medium-high heat. Add chicken and stir-fry 2 minutes; remove. Heat remaining 1 Tbsp. oil in same pan.
Add snow-peas; stir-fry 1 minute. Add green onions; stir-fry 30 seconds longer. Add chicken, cashews and sweet & sour sauce mixture; cook, stirring, until all ingredients are coated in sauce. Gently stir in mandarin oranges; heat through.

Source: The Art of Stir-Frying Made Easy with Kikkoman Sauces Reprinted with the permission of Kikkoman International Inc.
Electronic format courtesy of Karen Mintzias

CAPITAL CHICKEN SKILLET

Servings: 4 servings

Ingredients:

2 Chicken breasts, boneless
1 tablespoon Oil
8 ounce Mushrooms, canned
1 tablespoon Flour
11 ounce Cream of mushroom soup
1 cub Port wine
1 cub Water
¼ cub Dry milk powder
1 teaspoon Salt
¼ teaspoon Tarragon leaves
¼ teaspoon Black pepper
15 ounce Artichoke hearts
6 Green onions
2 tablespoon Parsley

Preparation:

Remove bones, skin, and all fat from chicken; cut into bite-sized pieces.
In large skillet, heat oil on medium. Brown chicken on all sides. Drain mushrooms and add to skillet. Stir in flour. Add soup, wine, and water; cook, stirring, about 10 minutes, until sauce thickens. Stir in dry milk, salt, tarragon, and pepper. Drain artichoke hearts. Chop green onions. Mix in artichoke hearts, green onions, and parsley. Heat through and serve over rice. For heartier servings, add frozen green beans or peas after sauce thickens. The original recipe called for ½ c cream rather than ¼ cup dry milk.

Caribbean Chicken Breasts

Servings: 6 servings

Ingredients:

1 cub Ritz cracker crumbs
½ cub Chopped walnuts
8 tablespoon Melted butter
¼ cub Dark corn syrup
6 Boneless chicken breast
Halves with skin
1 can (8oz) crushed pineapple,
Drained, reserving
2 tablespoon Juice
½ cub Frozen orange juice
Concentrate, thawed
3 tablespoon Bourbon
1 Orange, cut into wedges
2 Bananas, peeled and sliced,
Optional

Preparation:

Preheat oven to 350F.

Combine crumbs, walnuts, 4 tablespoons butter, corn syrup and salt.
Loosen skin and stuff chicken with mixture. Secure with wooden picks.

Saute chicken in 2 tablespoons hot butter; arrange in baking pan.

Combine pineapple, reserved juice, orange juice, bourbon and remaining butter; spoon over chicken.

Bake chicken until cooked through, about 35 minutes. Transfer chicken to platter, spoon juices over and garnish with oranges and bananas.

Bon Appetit 12/95 Shared by Carolyn Shaw 1/96

From: Jr Byers Date: 23 Feb 96

Carving a Chicken

Servings: 1 info

Ingredients:

1. To remove the breasts, use a sharp boning knife and, following the
contour of the rib cage, cut straight down until you hit the wishbone.
Follow the wishbone and cut through the joint where it meets the
breastbone.

Preparation:

2. The rest of the breast easily separates from the body. Remove it entirely. You can remove the wing where it joins the breast, or leave it attached.

3. using a carving knife, slice the breast horizontally, making long, thin slices. You should get four or more slices from each breast.

4. You can see the thigh joint as soon as you bend the leg quarter out from the carcass. Any sharp knife can be used to sever the joint.

5. A straight line along the leg bone will intersect at the point where the thigh and leg join. Shift the angle of the knife and cut; if you meet resistance, just change the knife angle.

6. Use a boning or paring knife to remove thigh meat from the bone.
It's difficult to get neat slices, but you can get nice chunks.

Cook's Illustrated
Charter Issue

CASHEW CHICKEN

Servings: 4 servings

Ingredients:

Gaye Levy ** DTXT63A

MIX AND SET ASIDE:
2 teaspoon Cornstarch
1 cub Chicken broth

CHICKEN MIXTURE:
2 tablespoon Cornstarch
2 tablespoon Soy sauce
2 pound Chicken breast, skinned

VEGETABLE INGREDIENTS:
4 Oil; Tbl - approx.
2 Celery stalk; thinly sliced
½ pound Green beans; ½" slices
2 Carrot; ¼" slices
1 Onion; small, ¼" slices
2 Garlic clove, minced/pressed
4 tablespoon Water
2/3 cub Cashews; roasted

Preparation:

Mix the cornstarch with chicken broth and set aside.

Cut skinned and boned chicken into matchstick-size pieces. Combine the ingredients for the "chicken mixture" ( cornstarch, soy, and chicken). Mix well to coat chicken thoroughly; set aside.

Place wok in high heat. When wok is hot, add 2 TBL of the oil. When oil is hot, add chicken mixture. Stir fry until chicken is opaque (about 3 minutes). Remove chicken from the wok and set aside.

Add remaining 2 TBL oil to the wok. When oil is hot, add celery, beans, carrot, and garlic. Stir fry 1 minute. Add water. Cover and cook for 3 minutes or until veggies are just tender-crisp.

Return chicken and chicken broth mixture to pan. Stir until liquid boils and thickens (about 1 minute). Stir in most of the cashews. Garnish with the remaining cashews.

This recipe is from Sunset "WOK Cook Book" and is a delightful stir fry.

Cashew Chicken & Snow Peas

Servings: 4 servings

Ingredients:

¾ pound Chicken breastsskinned and boned
Freshly ground pepper
½ pound Snow peas
3 Garlic cloves
½ cub Salted roasted cashews
½ cub Water

Preparation:

1. Cut the chicken into thin strips and season with pepper. Remove stems and
strings from the snow peas and cut them in half diagonally if they are very large. Finely chop the garlic.

2. Heat 2 tablespoons of the oil in a wok or large frying pan. Over high heat
add the chicken and stir-fry until just cooled through, 2 to 3 minutes. Remove
to a plate.

3. Add the remaining 1 tablespoon of oil to the wok and stir-fry the snow peas over high heat for 1 minute. Reduce the heat to medium. Add the garlic and cashews and cook, stirring, for 1 minute.

4. Return the chicken to the pan, add ½ cup water and simmer until heated through, about 1 minute.

The 5 in 10 Chicken Breast Cookbook
5 Ingredients in 10 Minutes or Less
by Melanie Barnard and Brooke Dojny
ISBN 0-688-12689-8

Cashew Chicken Chop Suey

Servings: 4 Servings

Ingredients:

2 Chicken breasts;boneless, c
½ cub Celery; thin sliced
1 Onion; small, thinly sliced
3 teaspoon Soya sauce
1 teaspoon Ginger; fresh minced
⅛ teaspoon Pepper
3 teaspoon Cornstarch
¼ cub Water
1 cub Chicken broth
1 ½ cub Bean sprouts; fresh
1 cub Water chestnuts; 8 oz, drai
1 cub Bamboo shoots; drained
1 cub Mushrooms; fresh sliced
½ cub Cashews

Preparation:

Fat grams per serving: Approx. Cook Time: :25 : Combine chicken, celery, onion, soy sauce, ginger and pepper in 2 qt casserole dish. Mix well. Cover. Microwave at HIGH (100%) 5-8 minutes or till vegetables are tender and chicken is no longer pink, stirring twice. Blend cornstarch and water in 1 cup measuring cup.
Add to casserole dish. Stir in remaining ingredients (except cashews). To thicken, microwave uncovered at HIGH (100%) 15-19 minutes or till mixture is thickened and translucent, stirring 2 or 3 times. Serve over hot cooked rice. Sprinkle with cashews. from my microwave cooking class.

CASHEW CHICKEN CHOP SUEY

Servings: 4 servings

Ingredients:

2 Chicken breasts;boneless, c
½ cub Celery; thin sliced
1 Onion; small, thinly sliced
3 teaspoon Soya sauce
1 teaspoon Ginger; fresh minced
⅛ teaspoon Pepper
3 teaspoon Cornstarch
¼ cub Water
1 cub Chicken broth
1 ½ cub Bean sprouts; fresh
1 cub Water chestnuts; 8 oz, drai
1 cub Bamboo shoots; drained
1 cub Mushrooms; fresh sliced
½ cub Cashews

Preparation:

Fat grams per serving: Approx. Cook Time: :25 Combine chicken, celery, onion, soy sauce, ginger and pepper in 2 qt casserole dish. Mix well. Cover. Microwave at HIGH (100%) 5-8 minutes or till vegetables are tender and chicken is no longer pink, stirring twice.
Blend cornstarch and water in 1 cup measuring cup. Add to casserole dish.
Stir in remaining ingredients (except cashews). To thicken, microwave uncovered at HIGH (100%) 15-19 minutes or till mixture is thickened and translucent, stirring 2 or 3 times. Serve over hot cooked rice. Sprinkle with cashews. from my microwave cooking class.

CATHY'S BAKED CHICKEN

Servings: 4 servings

Ingredients:

2 each Chicken breasts, halved
1 cub Fresh bread crumbs
½ teaspoon Onion powder
½ teaspoon Garlic powder
¼ teaspoon Cayenne pepper
⅛ teaspoon Ground ginger
1/3 cub Plain low-fat yogurt

Preparation:

Preheat oven to 400F. Lightly spray a medium size shallow baking dish with vegetable spray. Rinse chicken and pat dry. In a shallow pan, combine bread crumbs, onion powder, garlic powder, cayenne pepper and ginger. Dip chicken in yogurt, then into crumb mixture. Place in prepared dish. Bake uncovered, 45 to 50 min, or until tender. Cal:
254, Fat: 5 g.

CEYLONESE CHICKEN CURRY

Servings: 8 servings

Ingredients:

2 large Onions
1 Piece ginger root, peeled,chopped (2")
2 Garlic cloves, peeled
2 tablespoon Water
5 tablespoon Corn oil
3 tablespoon Curry Powder
1 ½ pound Boneless chicken breasts,skinned
1 ½ tablespoon All-purpose flour
1 ½ cub Chicken stock
2 Celery stalks, sliced
1 Bell pepper, seeded, diced
½ teaspoon Cumin seeds
3 ounce Button mushrooms (opt)
¾ ounce Creamed coconut (opt)
2 Tomatoes, peeled, seeded,sliced
Toasted shredded coconut
Fresh chervil sprigs (opt)

Preparation:

Cut 1 onion in fourths. In a blender or food processor, process onion, ginger and garlic until very finely chopped. Heat 3 tablespoons ofo il in a saucepan. Add onion mixture and Curry Powder and fry 2 minutes, stirring constantly. Cut chicken in bite-size cubes and add to onion mixture. Fry until chicken is seared. Stir in flour and cook 1 minute. Stir in stock and bring to a boil. Cover and simmer gently 15 minutes.

Meanwhile, peel remaining onion and separate in rings. Heat remaining oil in a skillet. Add celery, onion rings, bell pepper, cumin seeds and mushrooms, if desired, and fry gently 4 minutes. Add vegetable mixture to chicken mixture and cook 15 minutes. Stir in creamed coconut. Add tomatoes and heat through. Garnish with shredded coconut and chervil sprigs, if desired, and serve hot.

Ceylonese Chicken Curry ( H & S )

Servings: 8 servings

Ingredients:

2 large Onions
1 Piece ginger root, peeled,chopped (2")
2 Garlic cloves, peeled
2 tablespoon Water
5 tablespoon Corn oil
3 tablespoon Curry Powder
1 ½ pound Boneless chicken breasts,skinned
1 ½ tablespoon All-purpose flour
1 ½ cub Chicken stock
2 Celery stalks, sliced
1 Bell pepper, seeded, diced
½ teaspoon Cumin seeds
3 ounce Button mushrooms (opt)
¾ ounce Creamed coconut (opt)
2 Tomatoes, peeled, seeded,sliced
Toasted shredded coconut
Fresh chervil sprigs (opt)

Preparation:

Cut 1 onion in fourths. In a blender or food processor, process onion, ginger and garlic until very finely chopped. Heat 3 tablespoons ofo il in a saucepan. Add onion mixture and Curry Powder and fry 2 minutes, stirring constantly. Cut chicken in bite-size cubes and add to onion mixture. Fry until chicken is seared. Stir in flour and cook 1 minute. Stir in stock and bring to a boil. Cover and simmer gently 15 minutes.

Meanwhile, peel remaining onion and separate in rings. Heat remaining oil in a skillet. Add celery, onion rings, bell pepper, cumin seeds and mushrooms, if desired, and fry gently 4 minutes. Add vegetable mixture to chicken mixture and cook 15 minutes. Stir in creamed coconut. Add tomatoes and heat through. Garnish with shredded coconut and chervil sprigs, if desired, and serve hot.

CHAMPAGNE CHICKEN

Servings: 6 servings

Ingredients:

3 each Chicken breast/boned/skinned
2 tablespoon Olive oil
2 tablespoon Butter
¼ cub Champagne; dry
½ cub Heavy cream
3 tablespoon Tarragon; fresh (1 t dry)
1 Salt & freshly ground pepper
1 ----optional ingredients----
6 each Prosciutto slices/paper thin
3 each Shallots; finely chopped
1 tablespoon Butter or margarine

Preparation:

*** See instructions at end if using the optional ingredients. Cut chicken into ¼" wide slices. Melt the butter and olive oil in a large heavy skillet. Saute the chicken for 4 to 5 minutes. Remove the chicken and keep warm. Deglaze the pan with the champagne. Add the cream to the pan. Add the tarragon and reduce the sauce for two minutes. Put the chicken back into the pan and bring just to a simmer.
Remove to serving platter. Serve hot with fresh vegetables or over rice or pasta. (I serve this over fettucini, or with a side dish of Fettucini Alfredo). *** Cut chicken breasts in half only. Place each half between sheets of waxed paper and pound with a meat tenderizer until about ⅛" thick. Saute shallots in butter until tender. Divide shallots equally between the breast halves, spreading evenly over each. Place one slice of prosciutto on each breast half, fold in half, and secure with toothpicks. Saute about 4 to 5 minutes on each side in the butter and olive oil listed in the original ingredients. Chicken is done when it springs back when lightly pressed with finger. Follow the balance of the instructions listed above for the sauce. Source:
The original recipe came from "The Martha Culbertson Cook Booklet" published by Culbertson Winery. The "additional ingredients" modification is my own.

Cheater's Chicken & Dumplings

Servings: 1 recipe

Ingredients:

Chicken pieces (your choice)
Water
Salt & pepper ~~
Poultry seasoning ~~
2 Stalks of celery; halved but with the tops left intact
Carrot; cut in pieces
1 can Cream of Chicken soup
2 can Biscuits (cheaper the better

Preparation:

Use whatever chicken pieces you prefer to use in Chicken & Dumplings.
I use breasts and thighs. Boil the chicken, celery, and carrot with enough water to cover (add salt & pepper & poultry seasoning to taste) and until it is ready to come off the bone.

Remove chicken and set aside to cool. Remove and trash carrot and celery. Slowly stir soup into the broth (this will prevent lumps).
Bring the mix to a rolling boil. Open the biscuits and flatten (with rolling pin, your hands, whatever). But them into pieces and drop into the boiling liquid. Lower heat to low. Cook for 10 minutes UNcovered. Put the chicken back in and cover with a lid. Cook for 10 more minutes. Serve.

from Mrs. Dorothy (W.H.) Dodd, N. Lake Brownwood, Tx

typed and posted by teri Chesser 6/96

From: Teri Chesser Date: 20 Jun 96

CHEDDAR BROCCOLI CHICKEN SUPREME

Servings: 6 servings

Ingredients:

6 each Chicken Breast halves,
1 Boneless, skinless
1 Vegetable Oil
10 ounce Cream of Broccoli soup
½ cub Milk
1 cub Cheddar Cheese, shredded
1 (and Extra shredded cheese)

Preparation:

Brown chicken breasts on both sides in a small amount of oil; drain off excess oil. Combine soup & milk; pour over chicken. Bring to a boil; cover and cook over low heat 5 to 10 minutes or until chicken is cooked. Remove chicken from pan; keep warm. Add 1 cup of cheddar cheese to sauce; stir until melted. Pour sauce over chicken. Sprinkle additional cheese over all. Serve with hot cooked pasta or rice. Makes 4 to 6 servings.
NOTE: Lite Cheddar may be substituted but increase milk to 2/3 cup.

CHEESE FONDUE, AMERICAN STYLE

Servings: 4 servings

Ingredients:

****FONDUE****
4 can Campbell's Cheddar cheese
Soup, undiluted
1 pound Cheddar cheese sharp, grated
5 Cloves fresh garlic
Or 1tbsp. garlic powder
2 tablespoon Kirsch or cherry brandy
****DIPPERS****
FRENCH BREAD
Ham
Shrimp
Smokie links
Cocktail wieners
****DIPPERS****
Hot dogs
Smoked sausage
Turkey, chicken breast
Turkey ham
Broccoli
Cauliflower
Carrots
Mushrooms
Brussel sprouts
Cherry tomatoes
Celery stalk
Radishes

Preparation:

Heat cheese soup in fondue pot or heavy skillet on low. Slowly add grated cheddar cheese, Kirsch, and garlic (for best results use freshly pressed) If mixture looks too thin, add 2 or 3 tb flour to a small amt. of cold milk, stir until smooth, and slowly add to pot while stirring.
FRENCH BREAD: get the baguettes if available in your area, if not, any type will have to do. Be sure to heat it in oven at 350 degrees for about 10 minutes, then cut it into bite sized pieces. It's best when crusty.
MEAT DIPPERS: (heat and cut into bite sized pieces any or all of these). Ham, shrimp, smokie links, cocktail wieners, smoked sausage, turkey breast, chicken breast, turkey ham, hot dogs.
VEGETABLE DIPPERS : (slightly cooked ...do not overcook, or else the pieces will slip off the fondue fork and get "lost" in the pot.... or raw), cut into bite sized pieces Broccoli, cauliflower, carrots, mushrooms, Brussel Sprouts, cherry tomatoes, celery stalk, radishes.
VARIATION: Instead of cheddar cheese soup use Campbell's Nacho cheese dip (soup) in cans, and substitute part or all of it for regular cheddar cheese soup, or add some finely chopped jalape¤o peppers to the cheese mixture for extra zest.
SPECIAL HINTS: Serve to company (it's always a hit!) on a cold fall day for lunch, or a freezing winter's night, or warm their hearts during a gentle spring rain. Best if served accompanied by champagne or wine. Best mood is created if candles are lit and a fire is blazing in the fireplace.
Sit fondue pot with fondue in the middle of the table, pot on low heat. Place dippers in individual bowls. Each guest gets a fondue fork and first spears a dipper with it, then dips it into the cheese sauce, twirl it around slowly and balance into mouth. Very addictive, so be careful. (Renate's own recipe developed and perfected over many years). Enjoy!

CHEESE-FRIED CHICKEN BREASTS

Servings: 4 servings

Ingredients:

½ cub Flour
Flour for dusting chicken
4 ounce Dark beer or stout
2 Egg whites
½ teaspoon Salt; or as desired
¼ teaspoon Ground black pepper
1 large Onion; finely diced
1 tablespoon Cooking oil
6 Plum tomatoes; -=OR=-Canned peeled tomatoes, drained
2 Dried poblano chili peppers=OR=-
1 tablespoon -Chili powder
1 teaspoon Ground cumin
¼ cub Whipping cream
2 large Boneless chicken breasts split
4 slice Sharp jack or Cheddar cheese
Salt and pepper
½ cub Frying oil

Preparation:

PLACE FLOUR IN A MIXING BOWL and slowly pour in the beer while mixing. Add the egg white, pepper and desired salt and mix well. Taste for salt and pepper and add if desired. Cover the bowl and set aside for 30 minutes before using. Combine onions and oil in a small Dutch oven or casserole, place in the oven and turn temperature to 375F. If using fresh plum tomatoes, bring a pot of water to the boil, plunge in the plum tomatoes and cook a minute or so, until the skins crack. Drain tomatoes and when they are cool enough to handle, peel them. Discard peels, cut tomatoes in half crosswise and squeeze out seeds. Add tomatoes to the Dutch oven. Remove stems from the dried chili peppers and remove the seeds. Add peppers to the Dutch oven. Add cumin, cream and salt as desired. Cook 30 minutes, remove from the oven and scrape the contents into a blender or food processor.
Blend until smooth and set aside. Meanwhile, place a piece of cheese under the skin of each breast, dredge each breast in flour and shake off the excess. Heat the oil in a heavy skillet over medium heat on the stove. When the oil is hot enough for frying (350F), dip each breast in the beer batter and let the excess run off. Place skin-side down in the oil and fry until golden. Turn and fry other side, about 1 minute per side. Remove breasts from the oil as they are done, drain on paper towels and transfer to a baking dish. Place the chicken breasts in a preheated 375F oven for 15 minutes. Place tomato sauce in a saucepan and reheat. (If the mixture is too thin, place it in a saucepan over high heat and boil down.) Pour the sauce onto a platter and arrange the chicken breasts on top.

CHEESY CHICKEN

Servings: 4 servings

Ingredients:

4 Chicken breasts - boneless
1 small Onion, sliced
1 cub Mushrooms, sliced (Optional)
2 tablespoon Butter
1 can Can, chedder cheese
5 ounce Milk
dash Parmesan cheese

Preparation:

Saute onion in butter until translucent. Add chicken breasts and cook until chicken is just done (juices run clear). Remove and set in a large baking dish.
In a large measuring cup, mix soup (10 oz can, Campbells) and milk and stir to remove the lumps. Pour over chicken in baking dish.
Sprinkle with parmesan cheese and bake for 15 - 20 minutes at 325F.
Saute mushrooms in butter.
When chicken is removed from oven, spread mushrooms over top and serve.
Serve with mashed potatoes or rice. Excellent with cauliflower or broccoli as veggie. There is sufficient cheese sauce to add over the veggies.
This meal can be made a very fast preparation by microwaving the soup/milk mixture til warm and then adding to chicken/onions in the frypan. Cover and simmer for 5 minutes, then garnish and serve.

CHEESY CHICKEN BREAST

Servings: 1 servings

Ingredients:

Chicken breast, deboned (any
Number)
1 package Cream cheese
Bread crumbs or Kellogg
Cornflake crumbs
Melted butter or margarine

Preparation:

Pound out chicken breasts between two sheets of wax paper until thinned.
Put a tbs of cheese in center each chicken breast & roll up & secure with a toothpick. Roll the chicken breast in butter, then in bread crumbs. Place in a microwave dish & cook on high for 6 to 9 min.

~-

CHEESY CHICKEN ROLLS

Servings: 4 servings

Ingredients:

½ cub Shredded lo-fat Mozzarella
2 ½ ounce Jar sliced Mushrooms, draine
¼ cub Plain low-fat Yogurt
1 tablespoon Snipped Chives
1 tablespoon Snipped Parsley
1 tablespoon Chopped Pimento
4 Med Chicken Breast Halves *
1 tablespoon Fine dry Bread Crumbs
⅛ teaspoon Paprika
1 tablespoon Plain low-fat Yogurt

Preparation:

* 4 med (12 oz total) boned skinless chicken breast halves For filling, in a small bowl combine cheese, mushrooms, the ¼ c yogurt, chives, parsley, and pimento.
Place 1 chicken breast half, boned side up, between 2 pieces of clear plastic wrap. Working from the center to the edges, pound lightly with a meat mallet to ⅛" thickness. Remove plastic wrap. Repeat with remaining chicken. Sprinkle lightly with salt and pepper.
Spread some of the filling on each chicken breast half. Fold in the sides and roll up. Arrange rolls seam side down in a 10x6x2" baking dish.
Combine bread crumbs and paprika. Brush chicken with the 1 Tbspn yogurt; sprinkle with crumb mixture. Bake in 350 deg F. oven for 20-25 minutes or till chicken is tender and no longer pink.
********************************************************* Per serving: 205 calories, 32 g protein, 4 g carbohydrates, 6 g fat, 82 mg cholesterol, 298 mg sodium, 316 mg potassium.

CHEVRE CHICKEN BREASTS WITH SQUASH

Servings: 4 servings

Ingredients:

2 large Boneless chicken breasts split
Salt and pepper; as desired
4 small Zucchini
4 small Yellow squash
1 tablespoon Olive oil=OR=- Other cooking oil
4 slice Aged goat cheese, 1.5 oz ea.
1 medium Onion; finely diced
1 tablespoon Unsalted butter
2 tablespoon Chopped parsley

Preparation:

PREHEAT OVEN TO 375F. Pat the chicken dry and sprinkle with desired salt and pepper. Remove stem and tip of the squashes and cut into 1-inch chunks.
Heat the oil in a skillet over medium heat and cook the chicken on both sides until golden, about 5 minutes. Transfer the chicken to a plate and set aside. When cool, place a slice of goat cheese under the skin. Add the onions to the skillet and cook, stirring, about 5 minutes or until soft.
Transfer onions to a covered baking dish. Add zucchini, yellow squash and butter to the skillet and cook, stirring, about 15 minutes. Scrape into the baking dish, add desired salt and pepper and mix well. Arrange chicken on the squash, cover and place in the oven for 15 minutes. Arrange the breasts on a platter. Mix the squash with chopped parsley and mound next to chicken. Serve immediately.

Chicken & Andouille Sausage Gumbo

Servings: 8 servings

Ingredients:

8 Boneless chicken breasts
1 ½ cub All-purpose flour
1 cub Lard
2 cub Chopped onion
1 cub Chopped green pepper
1 cub Chopped celery
3 quart Poultry stock
1 pound Andouille sausage
1 ½ teaspoon Minced garlic
Salt
Black pepper
Cayenne (red) pepper
2 cub Sliced fresh okra
1 cub Sliced green onions
½ cub Minced flat leaf parsley
5 cub Hot cooked rice

SEASONING MIX:
½ teaspoon Salt
½ teaspoon Black pepper
½ teaspoon Red pepper
½ teaspoon White pepper
½ teaspoon Paprika
½ teaspoon Onion powder
½ teaspoon Garlic powder

Preparation:

Prepare seasoning mix. Remove skin from the 8 boneless chicken-breast HALVES. Cut chicken into bite sized pieces. Place pieces on a baking sheet; sprinkle liberally with seasoning. Let stand at room temperature 30 minutes. Place flour in a plastic bag; add seasoned chicken, shaking to coat all pieces thoroughly. Remove chicken; shake in a colander to remove all excess flour, reserving flour.
Heat 1 cup lard in a large soup pot or Dutch oven over medium high heat. When very hot, add chicken in batches; stir until browned and crisp on all sides. Remove from heat. Remove chicken with a slotted spoon; set aside. Loosen any browned bits from the bottom of pan; strain fat to remove particles. Add enough lard to strained fat to equal 1 cup. Add fat back to pot over medium-low heat.
Add reserved flour; whisk until a smooth mahogany-colored roux, about 45 minutes. Remove from heat; add onion, bell pepper and celery at once; stir to blend and prevent browning. Cook until vegetabloes are wilted and onion is transparent. *SLOWLY* stir in stock; stir until combined before adding more. When all stock has been added, bring to a full boil. Reduce heat; add sausage, garlic, salt, black pepper and cayenne. Add browned chicken; simmer 25 minutes, stirring often. Add okra; cook 20 minutes. Remove from heat; stir in green onions and parsley. To serve, place ½ cup rice in each soup plate. Spoon gumbo over rice. Makes 8 to 10 servings.
To prepare seasoning mix, in a small bowl, combine all ingredients.

CHICKEN & ANDOUILLE SAUSAGE GUMBO

Servings: 8 servings

Ingredients:

8 each Boneless chicken breasts
1 ½ cub All-purpose flour
1 cub Lard
2 cub Chopped onion
1 cub Chopped green pepper
1 cub Chopped celery
3 quart Poultry stock
1 pound Andouille sausage
1 ½ teaspoon Minced garlic
1 Salt
1 Black pepper
1 Cayenne (red) pepper
2 cub Sliced fresh okra
1 cub Sliced green onions
½ cub Minced flat leaf parsley
5 cub Hot cooked rice

SEASONING MIX:
½ teaspoon Salt
½ teaspoon Black pepper
½ teaspoon Red pepper
½ teaspoon White pepper
½ teaspoon Paprika
½ teaspoon Onion powder
½ teaspoon Garlic powder

Preparation:

Prepare seasoning mix. Remove skin from the 8 boneless chicken-breast HALVES. Cut chicken into bite sized pieces. Place pieces on a baking sheet; sprinkle liberally with seasoning. Let stand at room temperature 30 minutes. Place flour in a plastic bag; add seasoned chicken, shaking to coat all pieces thoroughly. Remove chicken; shake in a colander to remove all excess flour, reserving flour. Heat 1 cup lard in a large soup pot or Dutch oven over medium high heat.
When very hot, add chicken in batches; stir until browned and crisp on all sides. Remove from heat. Remove chicken with a slotted spoon; set aside. Loosen any browned bits from the bottom of pan; strain fat to remove particles. Add enough lard to straiZ Jat to equal 1 cup.
Add fat back to pot over medium-low heat.
Add reserved flour; whisk until a smooth mahogany-colored roux, about 45 minutes. Remove from heat; add onion, bell pepper and celery at once; stir to blend and prevent browning. Cook until vegetabloes are wilted and onion is transparent. *SLOWLY* stir in stock; stir until combined before adding more. When all stock has been added, bring to a full boil. Reduce heat; add sausage, garlic, salt, black pepper and cayenne. Add browned chicken; simmer 25 minutes, stirring often. Add okra; cook 20 minutes. Remove from heat; stir in green onions and parsley. To serve, place ½ cup rice in each soup plate. Spoon gumbo over rice. Makes 8 to 10 servings. To prepare seasoning mix, in a small bowl, combine all ingredients.

CHICKEN & CASHEWS

Servings: 6 servings

Ingredients:

1 ½ pound Chicken Breast ;boneless
CUT INTO 1-IN.PIECES
SALT & PEPPER TO TASTE
¼ teaspoon CORNSTARCH
1 tablespoon DRY SHERRY
EGG
2 cub OIL
GREEN PEPPER,CUBED
IMPERIAL SAUCE:
Hosin Sauce
1 cub Cashews raw
1 cub Water Chestnuts;sliced

Preparation:

Marinate chicken breasts 30 min. in salt, pepper, cornstarch,sherry & egg. Heat wok hot & dry. Add oil. When it's just beginning to smoke, add chicken,green pepper & water chest- nuts, stirring 1-2 min. Drain through colander or sieve, reserving 2-3 tbs. oil. Return the reserved oil to wok & add Imperial Sauce & hoisin sauce. Cook 1-2 min. or until thickened slightly. Add nuts,chicken & vegetables, stirring everything together until well coated w/ sauce. Serve. Note: Hoisin sauce is pre-packaged, found in Chinese specialty stores. Made from soybeans, flour,sugar,garlic & chili peppers, it is reddish-brown in color & is creamy & sweet. If it's too thick to spread, thin w/ some sesame oil.

Chicken & Chinese Cabbage

Servings: 2 Servings

Ingredients:

1 Chicken breast, boned andcut into bite sizes.
1 pound Napa cabbage, 1 inch slices
4 Mushrooms, fresh sliced
4 Mushrooms, Chinese blackpresoaked and sliced
¾ cub Chicken broth
¾ cub Chicken broth
1 tablespoon Cornstarch dissolved in2 T cold water
½ teaspoon MSG
1 teaspoon Rice Wine
1 tablespoon Soy Sauce
Salt
Pepper

Preparation:

Stir-fry chicken in 2 T oil until meat changes color.

Add cabbage and both kinds of mushrooms. Continue stir-frying as you pour in the chicken broth.

When cabbage is cooked or limp, add second chicken broth, cornstarch, MSG, rice wine, soy sauce, salt and pepper. Stir-fry until sauce thickens (not a very thick sauce).

Chicken & Dumpling Casserole

Servings: 8 Servings

Ingredients:

½ cub Onion, chopped
½ cub Celery,chopped
2 Garlic cloves, minced
¼ cub Butter
½ cub Flour
2 teaspoon Sugar
1 teaspoon Salt
1 teaspoon Dried basil
½ teaspoon Pepper
4 cub Chicken broth
1 package Green peas (10oz), frozen
4 cub Chicken, cooked, cubed

DUMPLINGS:
2 cub Buttermilk biscuit mix
2 teaspoon Dried basil
2/3 cub Milk

Preparation:

In a large saucepan, saute onion, celery and garlic in butter until tender. Add flour, sugar, salt, basil, pepper and broth; bring to a boil. Cook and stir for one minute; reduce heat. Add peas and cook for 5 minutes, stirring constantly. Stir in cubed chicken. Pour into a greased 13-in. x 9-in. x 2-in. baking dish. For dumplings, combine biscuit mix and basil in a bowl. Stir in milk with a fork until moistened. Drop by tablespoonfuls onto casserole (12 dumplings).
Bake, uncovered, at 350 for 30 minutes. Cover and bake 10 minutes more or until dumplings are done.

Chicken & Dumplings

Servings: 8 Servings

Ingredients:

1 Chicken, fryer, cut up
1 medium Onion, chopped
1 ½ cub Celery, chopped
1 cub Carrots, cut bite size
3 cl Garlic, minced
1 teaspoon Tarragon, dried
½ teaspoon Thyme, dried
1 teaspoon Salt
½ teaspoon Pepper, freshly ground
2 quart Water

Preparation:

The day before, place cut up chicken, celery, onion, garlic, tarragon and thyme in 2 quarts water and bring to a boil. Simmer until well cooked, about 1-½ hours. Remove chicken pieces, cool and refrigerate chicken pieces and broth mixture overnight.
The next day, about 3 hours before serving, skin and bone chicken. Skim chicken fat from the
refrigerated broth and add cooked boneless chicken, cut into chunks or shredded. Bring to a boil, then simmer on low for about 2 hours. Season to taste.
Increase heat under mixture until bubbling, and add a mixture of flour and water to the mixture. Cook until it thickens to your taste. Drop dumplings (recipe follows) by the tablespoonful into the broth. Do not allow dumplings to touch. Cover immediately, and simmer for 20 minutes. DO NOT PEEK! DO NOT OPEN LID!
To serve, place dumplings on plates and cover with chicken mixture.

Dumplings: Sift together 1 cup flour, 2 tsp. baking powder, ½ tsp. salt, ½ tsp. sugar, and ½ tsp.
thyme. Slowly add milk, a few tablespoons at a time, until mixture is elastic. Dough should be a little less stiff than a biscuit dough.

Chicken & Dumplings ( Old Fashioned - James Beard )

Servings: 6 servings

Ingredients:

PREVIOUSLY PREPARED BROTH:
2 ½ quart Double Chicken Broth Stock(See separate recipe)

DUMPLING INGREDIENTS:
2 cub Flour; All-purpose; sifted
3 teaspoon Baking powder
1 teaspoon Salt
2 medium Eggs
2/3 cub Milk

Preparation:

James Beard's Old-Fashioned Chicken & Dumplings

Makes: 4 to 8 servings.

Follow the recipe for poached chicken in Double Chicken Broth. :
See: Double Chicken Broth Stock recipe.

In this recipe you leave the chicken in the pot and add the dumplings, as described below, then serve the chicken and dumplings.

* Directions for Dumplings *

While the chicken is cooking in the other recipe, make up the dumplings, which will be added for the last 15 minutes of cooking time.

Sift the dry ingredients together. Beat the eggs and milk together lightly and blend with the flour mixture to make a fairly stiff dough.

Form very small dumplings by taking a tablespoon full of dough and rolling it into a ball shape. You may use the palm of your hand to do this.

About 15 minutes before the end of the cooking time, remove the lid from the pot in which the chicken is cooking and drop the rounded tablespoons of the dumpling dough over the surface of the liquid, spacing them a few inches apart as the dumplings puff up. Cover the pan, keeping the liquid at a simmer, and cook the dumplings for 15 minutes, until light and cooked through. Do not remove lid while dumplings are cooking.

Serve with the poached chicken.

From: James Beard's Theory & Practice of Good Cooking. Consumers Union Edition for Consumer Reports Readers. Published by Alfred A. Knopf, Inc. Copyright 1977 by James Beard. ISBN: 0-89043-108-6.

Chicken & Dumplings ( Woman's Day )

Servings: 4 servings

Ingredients:

2 cub Buttermilk baking mix
2/3 cub Water
¼ cub Minced scallion greens
1 pound Boneless, skinless chickenthighs
2 ounce jars fat-free chickengravy
16 ounce Bag frozen peas and carrots
1/3 cub Sliced white part ofscallion

Preparation:

Mix baking mix, water and scallion greens with fork till blended. Cut chicken thighs in 1-inch pieces. Put in large, nonstick skillet and stir in remaining ingredients. Bring to a boil, stirring a few times. Reduce heat and drop 8 large spoonfuls dough on chicken mixture. Simmer uncovered 10 minutes. Cover and simmer 10 minutes more, until chicken is no longer pink in center.

from Woman's Day 9/1/94
typed by Tiffany Hall-Graham

Chicken & Dumplins

Servings: 6 servings

Ingredients:

1 Whole Chicken
2 can Cream of Chicken soup
¾ cub Milk
1 tablespoon Lemon Pepper

DUMPLINGS:
2 cub Bisquick
2/3 cub Milk

Preparation:

Boil chicken. I use some spices to boil in like sage, basil, oregano, rosemary, garlic, and salt. Any spices you like. De-bone chicken. Add soup, milk, Lemon Pepper and chicken to chicken broth. Bring to a boil. Mix milk and Bisquick. (If you have your own dumplin recipe, use it. I use this one for convenience.) Drop small spoonfulls of mix into broth mixture. Cover 5 min. Uncover 5 min. VERY HOT! Let cool a little. I also use more Lemon Pepper than that. It's to taste. I don't use much salt as the soup has plenty.

CHICKEN & GUAVA-FILLED BUNDLES

Servings: 4 servings

Ingredients:

BUNDLES:
4 Boneless, skinlesschicken breast halves
¼ teaspoon Salt
¼ teaspoon Dried oregano leaves
⅛ teaspoon Pepper
1 Garlic clove, minced
2 ounce Guava paste*
4 Thin slices cooked ham
¼ cub Fresh cilantro, finelychopped
1 tablespoon Oil
8 ounce Can PillsburyRefrigerated CrescentDinner Rolls

SAUCE:
6 ounce Guava paste*
¼ cub Dry sherry
½ cub Chopped fresh cilantro
½ teaspoon Beef-flavor instantbouillon

Preparation:

*Guava paste is available in Mexican & Spanish groceries. If you cannot find it, you can substitute the same amount of jellied cranberry sauce. Place one chicken breast half between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with rolling pin or flat side of meat mallet until about ¼" thick. Repeat with remaining chicken breasts.
In small bowl, combine salt, oregano, pepper and garlic; mix well.
Sprinkle evenly over chicken breasts. Form guava paste into four 2 x ½ x ½" strips and place one on each ham slice. Spoon about a tablespoonful of cilantro over each strip of guava paste.
Fold ham around guava and cilantro to form a foll. Place one roll on narrow end of each chicken half; roll up, jelly-roll fashion.
Secure with toothpicks. Heat 1 T oil in skillet over medium heat; add chicken rolls, seam side down. Cook covered for 6 minutes or until no longer pink, turning once halfway through cooking. Remove toothpicks. Place chicken on paper towels; pat dry. Heat oven to 375 degrees. Separate dough into 4 rectangles; firmly press perforations to seal. Place one chicken roll on each rectangle.
Fold dough over chicken; press edges to seal. Place, seam side down, on ungreased cookie sheet. Cut slits in tops to allow steam to escape. Bake for 13 to 18 minutes or until golden brown.
Meanwhile, in small saucepan over low heat, combine all sauce ingredients; cook and stir until guava paste melts. Simmer until sauce thickens. Place chicken bundles on serving plates; top with sauce. Garnish with additional cilantro, if desired. Serve immediately. (2/3 cup sauce)

Chicken & Lima Bake

Servings: 6 servings

Ingredients:

1 tablespoon Corn oil
1 Chicken,cut/8ths; 2.5-3lb
1 can Cream/celery soup(10.75oz)
6 ounce Milk
1 package Lima beans; frozen(10oz)
6 Onions; small
4 Carrots; quartered
1 tablespoon Worcestershire sauce
½ teaspoon Salt

Preparation:

1. Heat oil in a large skillet.
2. Add chicken; brown well on all sides, about 15 minutes.
3. Arrange chicken in a 2-quart casserole.
4. Drain of excess fat from skillet; stir soup and milk into skillet.
5. Bring liquids to boil, blending well and scraping to loosen browned particles in the bottom of the skillet.
6. Add beans, onions, carrots, Worcestershire sauce and salt to skillet, mixing well; pour over chicken.
7. Cover and bake in preheated 375'F. oven 45 minutes.
8. Remove cover; bake until chicken and vegetables are tender, about 15 minutes longer.

Chicken & Mushroom Soup

Servings: 2 Servings

Ingredients:

½ pound Chicken breast, boneless
2 cub Chicken stock
1 cub Mushrooms, fresh, quartered
4 tablespoon Sesame oil
2 tablespoon Sherry
2 tablespoon Parsley, fresh, chopped

Preparation:

thinly slice the chicken breast meat. Bring the chicken stock to a rolling boil and add the chicken and mushrooms. When the soup starts to boil again and all of the ingredients float to the top, remove from heat. Add the sesame oil and sherry and taste for seasoning. Add salt and pepper if necessary. Serve in individual soup bowls and sprinkle the parsley on top.

Chicken & Mushroom Stroganoff

Servings: 4 servings

Ingredients:

2 tablespoon Butter
2 tablespoon All-purpose flour
1 ½ cub Chicken broth
2 tablespoon Prepared coarse grain
Mustard
4 Boneless, skinless chicken
Breast halves
1 medium Red onion, chopped
8 ounce Mushrooms, quartered
½ cub Sour cream
3 tablespoon Chopped parsley
2 cub Cooked egg noodles

Preparation:

In a large non stick pan, melt butter over high heat. Place flour in pie pan; add chicken and turn to coat well. Place chicken in frying pan and cook, turning, about 5 minutes to brown well on both sides.
Stir in onions, mushrooms and any unused flour. Reduce heat to medium and cook, stirring, until onion is golden brown, about 5 minutes. In small bowl, whisk together chicken broth and mustard.
Pour mixture into frying pan and stir. Bring to a boil, reduce heat to simmer and cook about 5 minutes. Stir in sour cream and parsley; simmer for 2 more minutes. Season with salt and pepper to taste; serve over cooked egg noodles. Makes 4 servings.
(St.Louis Post Dispatch)

From: Dorothy Thompson Date: 22 Mar 96

Chicken & Pea Pods

Servings: 4 servings

Ingredients:

1 pound Boned, Skinned Chicken
Sliced in Very Thin Strips
1 ½ teaspoon Cornstarch
1 tablespoon Soy Sauce
1 tablespoon Dry Sherry
1 teaspoon Minced Garlic
½ tablespoon Oil
1 teaspoon Gingerroot
½ cub Each Carrot Strips, Sliced
Celery, Sliced Green Onions
1 can Sliced Water Chestnuts
Drained
1 package Frozen Chinese Pea Pods

SAUCE:
½ cub Chicken broth
2 tablespoon Soy Sauce
1 tablespoon Cornstarch
1 teaspoon Sugar

Preparation:

Mix Chicken, Cornstarch, Soy Sauce & Sherry. in Skillet, Heat 1 T.
Oil Over High Heat. Stir in Garlic & Ginger. Add Chicken & Stir Fry Until No Longer Pink. Remove. in Remaining Oil, Stir Fry Carrots & Celery 1 Min. Add Green Onions & Stir Fry 30 Seconds. Add Water Chestnuts & Pea Pods. Stir Sauce & Add To Vegetables. Cook, Stirring Until Boiling. Return Chicken To Pan & Heat Through.
Sauce: Mix ingredients over medium heat in small saucepan. Pour over chicken.

Chicken & Pork Adobo

Servings: 6 servings

Ingredients:

1 pound Pork - preferably streaky
2 ½ pound Chicken
2 teaspoon Black peppercorns
3 tablespoon Dark soy sauce
4 teaspoon Oil for frying
4 Garlic cloves
½ cub Vinegar
2 Bayleaves
4 cub Water
2 teaspoon Salt - to taste

Preparation:

Cut pork and chicken into bite sized pieces - alternatively, slice the pork into 1«" thick slices. Combine vinegar, soy, peppercorns, garlic and bay in a deep dish. Add meats, coat well and marinate 2 hours minimum, turning regularly to impregnate meats evenly.
: When ready to cook, put meat - with marinade - into a deep earthenware casserole. Add sufficient water just to cover meat. Bring gently to boil and simmer until tender. The liquid should have evaporated to a thin gravy. Drain, returning liquid to the casserole (after reducing, if necessary). Heat the oil in a wok, and stir fry the meats until brown. Return meats to casserole and simmer until sauce has thickened. Serve.

Recipe from a Malay chinese cookery course.

From: Ian Hoare Date: 19 Feb 96

CHICKEN & RED BELL PEPPER BOLOGNESE

Servings: 4 servings

Ingredients:

1 tablespoon Olive oil
1 small Onion, chopped fine
1 medium Garlic clove, chopped fine
½ pound Ground chicken breast
½ cub Chardonnay or other dry white wine
1 can Salt-free whole tomatoes (16-ounce)
1 tablespoon Double-concentrate tomato paste
1 tablespoon Fresh basil leaves, finely shredded
1 tablespoon Fresh Italian parsley, finely chopped
2 teaspoon Sugar
1 teaspoon Fresh rosemary leaves, finely chopped
2 medium Red bell peppers, roasted,peeled, stemmed, seeded,and coarsely chopped,juices saved
Cooked pasta of your choice

Preparation:

In a large saucepan or skillet, heat the olive oil with the onion and garlic over moderate heat. When they sizzle, add the chicken and saute it, stirring and breaking up the meat with a wooden spoon, until it begins to brown, 5 to 7 minutes.

Add the wine and stir and scrape well to deglaze the pan. Add the tomatoes, breaking them up with your hands, and stir in the remaining ingredients.

Simmer the sauce until thick but still slightly liquid, 20 to 25 minutes.
Spoon over cooked pasta -- spaghetti, fettuccine or medium-sized tubles, shells or other shapes are recommended.

Directions for roasting bell peppers:
~------------------------------------
Place the peppers in a foil-lined baking sheet in a 500 degree oven.
Roast until their skins are evenly blistered and browned, about 25 minutes, turning them 2 or 3 times so they roast evenly. Remove them from the oven and cover them with a kitchen towel.

When the peppers are cool enough to handle, pull out their stems, peel away their blackened skins; open the peppers up; and remove their seeds, using a teaspoon to pick up any stray ones.

Take care not to lose any of the peppers' juices, which are also very flavorful. You might want to pour them through a fine mesh strainer to remove any seeds or bits of skin.

CHICKEN & RED CABBAGE

Servings: 4 servings

Ingredients:

4 cub Finely Shredded Red
Cabbage
1 tablespoon Vinegar
4 (4 Oz.) Skinned, Boned
Chicken Breasts
1 tablespoon Low Cal. Oleo
1 tablespoon Cornstarch
1 cub Skim Milk
1 tablespoon Fresh Dillweed
½ teaspoon Chicken Bouillon Granules
Fresh Dill Sprigs (Opt.)

Preparation:

Combine Cabbage & Vinegar in Medium Bowl; Toss Gently To Coat.Place in A Shallow 2 Quart Casserole Coated With Cooking Spray. Arrange Chicken Over Cabbage With Thickest Portions Towards Outsideand Cover With Plastic Wrap, Turning Back 1 Corner To Vent. Microwave At High 8 Min.. Let Stand Covered 5 Min. Melt Oleo in A 2 Cup Glass Measure. Add Milk, Cornstarch, Dillweed & Bouillon Granules; Stir Well. Microwave At High 3-4 Min. OR Until Thickened, Stirring After 2 Min. Serve With Cabbage On Bottom, Then Chicken And Sauce Over Chicken. Garnish With Dill Sprigs.
204 Cal. Per Chicken Breast Half, ½ C. Cabbage & ¼ C. Sauce.
(Fat 5, Chol. 74.)

Chicken & Rice Dinner

Servings: 6 Servings

Ingredients:

2 pound To 3 lb broiler/fryerchicken, cut up
¼ cub (to 1/3 cup) flour
2 tablespoon Oil
1 ½ cub Long grain rice
1 teaspoon Poultry seasoning
1 teaspoon Salt
½ teaspoon Pepper
1 cub Milk
2 1/3 cub Water

Preparation:

Chopped fresh parsley

Dredge chicken pieces in flour. In a skillet, heat oil on medium and brown chicken on all sides. Meanwhile, combine rice, poultry seasoning, salt, pepper, milk and water. Pour into a greased 13x9x2" baking pan. Top with chicken. Cover tightly with foil and bake at 350 degrees for 55 minutes or until rice and chicken are tender. Sprinkle with parsley before serving.

Serves: 4 From: "Taste of Home Magazine"

Chicken & Rice Jambalaya Style

Servings: 4 Servings

Ingredients:

2 SLICES OF BACON
2 cub WATER
1 package LIPTON CAJUN STYLE RICE
2 tablespoon KETCHUP
¾ pound CHICKEN BREAST MEAT
½ cub FROZEN PEAS (OPTIONAL)

Preparation:

CUT CHICKEN INTO 1 INCH SQUARES. SET ASIDE. IN A LARGE SKILLET, COOK BACON UNTIL CRISP. REMOVE FROM SKILLET AND CRUMBLE. SET ASIDE. INTO THE SKILLET PLACE THE WATER, RICE & CAJUN STYLE SAUCE AND THE KETCHUP. BRING TO A BOIL. REDUCE HEAT AND SIMMER FOR 3 MINUTES, STIRRING OCCASIONALLY. STIR IN CHICKEN AND BACON (ALSO PEAS IF USED).
COOK ANOTHER 5 TO 10 MINUTES OR UNTIL CHICKEN AND RICE ARE TENDER.
EACH SERVING = 25 % CALORIES FROM FAT.

Chicken & Rosemary Dumplings

Servings: 4 Servings

Ingredients:

6 Chicken pieces; -OR-
1 small -Whole chicken skin removed
3 quart Water
1 Onion; finely chopped
2 Celery stalks finely chopped
1 Carrot (more if desired) finely chopped
2 tablespoon Cornstarch (optional) dissolved in:
1/3 cub Cold water
2 Sprigs fresh rosemary (3")

DUMPLINGS:
3 Sprigs fresh rosemary (3")
1 ¼ cub Water
2 cub Buttermilk baking mix

Preparation:

Add the chicken to the water in a stockpot and bring to a boil; simmer, covered, about 20 minutes or until tender. Remove the chicken to a plate to cool. Add the onion, garlic, celery, and carrots to the stock and bring to a simmer. Cut or tear the chicken into 2-inch pieces and return it to the stock. Simmer for about 30 minutes, or until all the vegetables are very tender. Stir the cornstarch mixture into the stock if you like a thick sauce.

DUMPLINGS: While the vegetables are cooking, bring to a boil 1-¼ cups water in a small pan. Turn off the heat and add three sprigs of rosemary. Cover and let steep for 30 minutes. Strain the rosemary tea and mix with about 2 cups of biscuit mix, slightly more if mixture is very gooey. Bring the chicken stock back to a low boil and drop scant teaspoons of dumpling batter into the bubbles. Gently push each dumpling aside with a spoon to keep dumplings from clumping together.
Add two more rosemary sprigs, lower heat, cover, and simmer 5 to 10 minutes.

Original Source not noted on file
From: Dorothy Flatman Date: 05 Feb 97

Chicken & Stuffing Bake

Servings: 6 Servings

Ingredients:

1 Box stuffing mix (6 oz. box)chicken flavored
6 Chicken breast halvesskinless, bonelessabout 1-½ lb. total
1 can Cream of mushroom soup
1/3 cub Milk
1 teaspoon Chopped parsley

Preparation:

1. Preheat oven to 400-degrees F. Prepare stuffing mix according to package directions but do not let stand.

2. Spoon stuffing across center of 2-qt. shallow baking dish. Arrange 3 chicken pieces on each side of stuffing, overlapping if necessary.

3. Combine soup, milk and parsley. Pour over chicken. Cover with foil; bake 15 min. Uncover; bake 10 min or until chicken is no longer pink. Stir sauce before serving.

Makes 6 servings.

VARIATION: Add ½ cup each chopped carrot, celery and onion with seasoning packet while preparing stuffing mix.

From the label of a can of Campbell's Cream of Mushroom soup. APB

CHICKEN & STUFFING BAKE

Servings: 6 servings

Ingredients:

1 package Instant Chicken Stuffing
½ cub Each carrot,onion & celery
1 can Mushroom soup
1/3 cub Milk
1 teaspoon Chopped parsley
6 each Chicken breasts
1 teaspoon Paprika

Preparation:

Heat oven to 400 F. Prepare stuffing mix according to directions but add vegetables and seasoning packet. Combine soup, milk and parsley, set aside Arrange stuffing across center of 3 qt baking dish, Spoon small amount of mixture on bottom of casserole on either side of stuffing. Arrange chicken breasts on soup mix, overlap if necessary.Sprinkle with paprika. Pour remaining soup mixture over chicken. Cover with foil & bake 15 min.
Uncover and bake another 10 - 15 minutes. Stir sauce before serving.

CHICKEN & STUFFING BREAD ABM

Servings: 1 loaf

Ingredients:

1 package Yeast
¼ teaspoon Sugar
¼ teaspoon Ginger
2 ¼ cub Flour, bread
½ cub Flour, wheat
2 tablespoon Gluten
1 ¼ cub Instant stuffing mix
1 tablespoon Onion, dried, minced
1 teaspoon Salt
½ teaspoon Poultry seasoning
1/3 cub Celery, fresh; ¼" pieces
¼ cub Mushrooms, canned, drained
1 Egg
1 tablespoon Vegetable oil
1 cub Chicken broth
1/3 cub Water
¾ cub Chicken breast;cooked& diced

Preparation:

Heat chicken broth and water together. Place all ingredients except chicken in pan in the order listed. Select white bread setting and press "Start". Add chicken at the "beep", just before the end of final kneading.

Chicken & Vegetable Noodle Soup

Servings: 4 servings

Ingredients:

4 cub Water
1 small Celery stick, diced
1 large Carrot, diced
1 Clove garlic, crushed
6 Spring onions, chopped
440 g Can corn niblets=OR=-
1 cub Frozen corn kernels
1 small Red pepper, diced
1 cub Diced, cooked chicken meat
85 g Sachet 2-minute noodles, chicken flavour
¼ cub Teriyaki marinade and baste
Crusty bread, to serve

Preparation:

1. Heat water in a large pan, add celery, carrot, garlic, spring onions, corn, pepper and chicken meat. Simmer for 8 min.

2. Break the noodle cake into pieces and add to the pan together with seasoning packet. Simmer for a further 2 mins, add teriyaki marinade to taste. Serve immediately with crusty bread.

Hint: You can use other leftover cooked meats or chopped sausage in this recipe. Or you can saute 1 chicken breast fillet in 1 tablespoon of oil, then roughly chop. Add to the soup with other ingredients.

Posted by : Sue Rykmans.

CHICKEN A LA AVACADO

Servings: 6 servings

Ingredients:

⅛ cub Olive oil
6 Chicken breasts,boneless*
½ cub Capers
¾ cub Lemon juice
½ cub Parsley,chopped
½ Avacado
Salt to taste
Pepper to taste

Preparation:

* - 3 oz. each

Saute the chicken in olive oil for 5 minues each side over low heat. Remove chicken from the skillet, remove skin & set aside. In the same skillet, saute capers for 1 minute. Remove from heat & add lemon juice & parsley.
Pour lemon juice & caper mixture over top of each chicken breast. Serve with fanned avacado slices & rice.

Chicken a la King

Servings: 6 servings

Ingredients:

¼ cub Green pepper; chopped
2 ounce Mushrooms, sliced; drained
¼ cub Butter (or marg.); melted
¼ cub Flour, all-purpose
1 teaspoon Salt
⅛ teaspoon Pepper
1 cub Chicken broth
1 cub Half-and-half
1 cub Chicken; diced, cooked
¼ cub Pimiento; chopped
10 ounce Payy shells, frozen; baked

Preparation:

Saute green pepper and mushrooms in butter in a 10" skillet until green pepper is tender. Combine flour, salt, and pepper; add to vegatables, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add chicken broth and half-and-half; cook over medium heat, stirring constantly, until thickened and bubbly.

Stir in chicken and pimiento; cook until thoroughly heated. Divide filling among patty shells.

SOURCE: Southern Living Magazine, sometime in 1979.
Typos by Nancy Coleman.

CHICKEN A L'ORANGE

Servings: 4 servings

Ingredients:

4 Medium skinless, boneless
Chicken breast halves
(about 1 pound total)
Nonstick spray coating
1 ½ teaspoon Cornstarch
½ teaspoon Finely shredded orange peel
⅛ teaspoon Salt
½ cub Orange juice
1 tablespoon Orange liqueur or orange
Juice
1 teaspoon Honey
2 Medium oranges, peeled and
Sectioned

Preparation:

Rinse chicken; pat dry. Spray a cold large nonstick skillet with nonstick coating. Preheat skillet over medium heat. Cook chicken in hot skillet for 10 to 12 minutes or until chicken is tender and no longer pink, turning once.
Meanwhile, for sauce, in a small saucepan stir together the cornstarch, orange peel, and salt. Gradually stir the ½ cup orange juice into the cornstarch mixture. Stir in the orange liqueur or orange juice and honey.
Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Stir in orange sections; heat through.
To serve, transfer the chicken to dinner plates. Spoon sauce over chicken.

CHICKEN ACAPULCO WITH CREAMY SHRIMP SAUCE

Servings: 4 servings

Ingredients:

4 large Poblano peppers
¼ cub Onion, chopped
½ pound Medium shrimp, lightly
Cooked, peeled, and chopped
¼ cub Cilantro, chopped
¼ pound Monterey jack cheese,
Shredded
2 8 ozs chicken breasts,
Halved, deboned, and
Pounded flat
2 teaspoon White pepper
Salt, to taste
12 6-in long strings
Oil, for frying

CREAMY SHRIMP SAUCE:
3 Shallots, diced
1 cub White wine
½ cub Fish stock or chicken broth
1 pound Small shrimp
2 cub Whipping cream
¾ pound Butter

Preparation:

ROAST PEPPERS: Place poblano peppers under the broiler and char on all sides. Put in plastic bag and freeze 10 minutes. Remove from freezer, rub off peel, then slit to remove seeds under running water.

Preheat oven to 400 degrees F. In a medium saute pan, saute onion, shrimp, and cilantro until the shrimp are almost cooked, about 5 minutes. Place in mixture in a bowl, add the cheese and set aside.

TO ASSEMBLE: Lay the four prepared chicken breasts flat, skin-side down.
Season with salt and white pepper. Layer each breast with one pepper and 2 to 3 tablespoons shrimp/cheese mixture over pepper. Roll each breast tightly to form a cylinder. Tie each cylinder in 3 places, both ends and in the middle.

In a skillet, heat about ¼-inch of oil. Lightly brown chicken breasts, one at a time, on all sides. Remove from heat, transfer to a oven-proof dish and bake for 10 minutes until golden brown.

Remove from oven. Cut strings and slice chicken into 1-inch roulades (rounds). Drizzle a few tablespoons of Creamy Shrimp Sauce onto a plate and arrange the roulades on top of the sauce. Serve warm. Makes 4 servings.

TO MAKE CREAMY SHRIMP SAUCE: In a saucepan over medium-high heat, combine shallots and wine. Cook until reduced by three-fourths. Add stock/broth and shrimp and cook until reduced by half. Add the cream and reduce again by half. Whisk in the butter by tablespoons. Cook until butter melts and sauce is well-blended. Remove from heat. Recipe: Cafe Noche, 2409 Montrose Blvd, Houston, Texas -- 1-(713)-529-2409

Chicken Adobo ( Ah Doe Boe )

Servings: 1 Servings

Ingredients:

1 Text file

Preparation:

And it goes something like this: Put cut up chicken in a medium sized pot. Cover about ½ way with soy sauce. Add a bit of vinegar (maybe about 1/3 the amount of soy sauce). Add about 4 -5 cloves of crushed garlic. Add about a teaspoon of sugar and a few dashes of pepper. Cover and simmer for about 30 min. Stirring once in a while.
Keep tasting the sauce because the sauce is the absolute most important thing in the dish. You might even want to put a little bit of oregano in it. Serve over rice.

From: Janis Foley
From: Jim Weller Date: 05 Jan 97

Chicken Ala Creole

Servings: 8 servings

Ingredients:

2 tablespoon Oil, olive
2 large Onions, diced
2 medium Pepper, bell, diced
½ cub Parsley, finely chopped
½ cub Onion, green, diced
1 teaspoon Mint, dried, crushed
1 tablespoon Garlic, minced
1 cub Wine, white, dry
2 cub Stock, chicken
2 pound Tomatoes, fresh, chopped (@ 4 cups)
2 tablespoon Soy sauce
1 teaspoon Salt
1 tablespoon Sauce, cayenne, Louisianna Hot Sauce
1 Chicken, fryer, cooked, deboned
Rice, cooked

Preparation:

Cook the chicken by boiling it in water and vegetables as you would to make a good chicken stock. When the chicken is cooked, remove the chicken from the broth, cool, and debone. Set aside the warm pieces of chicken for later in the recipe.

Strain the chicken stock and reserve.

In a large pot or Dutch oven, put the olive oil in over moderate heat, swirling to coat the bottom of the pot. Add the onions, pepper, parsley and saute for a minute with stirring.

Add diced green onion and saute for another minute.

Add mint, garlic, and white wine (the wine tends to take the bitterness out of onions, garlic, and other ingredients and takes the place of sugar for making these ingredients milder) and continue to simmer for two minutes.

Add the chicken stock, tomatoes and soy sauce and simmer for another 2 minutes.

Add a teaspoon of salt, and the Louisianna Hot Sauce (made from cayenne pepper) to taste and stir. Obviously Justin Wilson LOVES hot sauce ... and you may not. Use it as sparingly or as generously as you like.

To the hot simmering mixture, add the cooked chicken to the pot and stir occasionally while simmering ten to fifteen minutes over low heat. The chicken is already cooked, the simmering is to let the flavors merge and meld together before serving.

Serve the Chicken ala Creole over cooked rice with a glass of red wine and pieces of Burgundy Bread ** on the side.

** See recipe for Burgundy Bread elsewhere.

Source: Justin Wilson's Louisianna Coooking Show - PBS : - "Louisianna Cooking at Home" from the book "At Home" : P.O. Box 1430, Lacombe, LA 70445

CHICKEN ALA VINEYARD

Servings: 4 servings

Ingredients:

4 Half chicken breasts boned and skinned about 1 ¼ lbs total
½ teaspoon Salt
½ teaspoon Dried basil, finely crushed
¼ teaspoon Dried tarragon finely crushed
¼ teaspoon Paprika
⅛ teaspoon White pepper
2 tablespoon Flour
1 tablespoon Olive -OR- vegetable oil
2 Garlic cloves, finely minced
¾ cub Chicken broth
1 tablespoon White wine vinegar
1 teaspoon Lemon juice
2 cub Halved seedless red grapes
1 tablespoon Finely chopped fresh parsley

Preparation:

Cut each chicken breast in half, lengthwise. Blend together salt, basil, tarragon, paprika, white pepper and flour. Toss with chicken strips, saving any excess seasoned flour.
Heat oil in skillet. Add chicken and cook over moderately high heat until golden brown; turn and brown other side. Add garlic and sprinkle on any leftover seasoned flour. Add broth, vinegar and lemon juice; cover and cook 5 minutes. Add grapes and cook, uncovered, 5 minutes longer or just until chicken is tender. Remove chicken and grapes to heated serving platter. Boil pan liquid 1 minute and pour over chicken. Sprinkle with parsley. Makes 4 servings.
Nutritional Information per Serving: 276 calories; 8 grams fat; 32 grams protein; 19 grams carbohydrates; 77 milligrams cholesterol; 84 milligrams sodium; 1 gram dietary fiber.

CHICKEN ALEJANDRO *

Servings: 1 servings

Ingredients:

PATTI - VDRJ67A:
½ cub Onions; thinnly sliced
1 Garlic clove; minced
1 tablespoon Margarine or butter
1 cub Medium salsa
½ teaspoon Sugar
¼ teaspoon Cinnamon
⅛ teaspoon Cloves; ground
½ Bay leaf
4 Chicken breast halves; boneless
2 teaspoon Cornstarch
8 ounce Tomato sauce
1 small Orange; peeled,sections
Rice

Preparation:

In a large skillet, over medium heat, cook onion and garlic in margarine until tender. Stir in salsa, sugar, cinnamon, cloves, and bay leaf; add chicken. Cover and simmer for 30 minutes. Remove chicken to heated platter; keep warm. In a small bowl, dissolve cornstarch in tomato sauce; stire into skillet. Cook, stirring constantly until the mix thickens and begins to boil. Add orange sections; heat through. Discard bay leaf. Serve chicken over rice with the sauce over all.

CHICKEN ALMENDRADO

Servings: 4 servings

Ingredients:

½ cub Onion; Chopped, 1 Medium
2 tablespoon Margarine Or Butter
1 tablespoon Vegetable Oil
1 cub Chicken Broth
¼ cub Almonds; Slivered
1 tablespoon Red Chiles; Ground
1 teaspoon Vinegar
½ teaspoon Sugar
½ teaspoon Cinnamon; Ground
4 each Chicken Breast Halves; *
1 Almonds, Slivered

Preparation:

* Chicken Breasts Halves should be boneless. Cook and stir onion in margarine and oil in a 10-inch skillet, until tender. Stir in broth, ¼ cup of almonds, the ground red chiles, vinegar, sugar and cinnamon. Heat to boiling; reduce the heat and simmer, uncovered, for 10 minutes. Spoon mixture into a blender container, cover and blend on low speed until smooth, about 1 minute. Return sauce to skillet. Dip chicken breasts into the sauce to coat both sides. Place skin sides up in a single layer in the skillet. Heat to boiling and then reduce the heat, cover and simmer until done, about 45 minutes. Serve sauce over chicken and sprinkle with the remaining slivered almonds.

CHICKEN ALMONDINE

Servings: 1 servings

Ingredients:

PAM COOMBES RNCM95A:
-300 Calorie One-Dish Meal
10 ounce Chicken breast, ½" pieces
1 Garlic clove; minced
¼ teaspoon Freshly ground pepper
1 ½ cub Skim milk
1 teaspoon Chicken boullion granules
2 tablespoon Flour
⅛ teaspoon -salt
1 tablespoon Fresh parsley; finely chop
3 cub Noodles; cooked; hot; nomargarine or salt added
2 tablespoon Plus 1 t sliced almonds;toasted under broiler

Preparation:

Coat a 10-inch nonstick skillet with cooking spray and place over mediumheat. Add chicken, garlic and black pepper, and saute' until cooked, about 3-4 minutes. Remove chicken from skillet. Add milk and chicken granules to pan drippings. Stir well, scraping sides and bottomwith a flat spatula. Whisk in flour and blend well. Add chicken, salt and parsley. Cook until slightly thickened, stirring with a flat spatula, about 3-4 minutes.
Toss hot cooked noodles and top with almonds. Pam in VA MM Format Norma Wrenn npxr56b

Chicken Amaretto

Servings: 4 servings

Ingredients:

4 pound Roasting chicken
2 tablespoon Butter
1 small Onion; finely choppedabout ¼ cup
1 cub Celery; thinly sliced
1 teaspoon Mixed dried herbs
3 cub Brown rice; cooked
¼ cub Pecans; chopped medium fine
Amaretto liqueur
¼ cub Golden raisins
Salt and pepper to taste
Orange juice

Preparation:

Wash and dry chicken. In a medium saucepan, in the hot butter, cook the onion until golden; stir in the celery and herbs and cook about 5 minutes. Stir in the rice, pecans, 3 tablespoons liqueur, raisins, and salt and pepper. Stuff chicken with mixture; skewer openings closed. Roast in a preheated 350 degree oven, basting often with the drippings plus a little of the liqueur, until browned and tender--1-½ to 2 hours. Skim excess fat from drippings and make a gravy with the remaining drippings, some flour, and orange juice as the liquid.

From: Jr Byers Date: 23 Feb 96

CHICKEN AND APPLE SAUTE

Servings: 4 servings

Ingredients:

4 teaspoon Oil; vegetable
2 Apples; tart thin sliced, u
1 Onion; sliced
½ teaspoon Thyme; dried
4 Chicken breasts; boneless s
1 cub Apple juice
1 teaspoon Vinegar; cider
1 teaspoon Cornstarch
Salt & pepper

Preparation:

Fat grams per serving: Approx. Cook Time: :20 In heavy skillet, heat 2 tsp oil over med-high heat, cook apples, onion and thyme for about 4 minutes or just till tender-crisp. Remove to bowl and set aside. Heat remaining oil in skillet, cook chicken, turning once for 2 to 3 minutes or till golden brown. Reduce heat to medium low. Set 1 tbsp apple juice aside, pour remaining apple in skillet along with vinegar. Cover and simmer 6-8 minutes or till chicken is no longer pink inside. With slotted spoon, remove chicken to platter, keep warm. Combine cornstarch with reserved apple juice; stir into skillet and cook over high heat, scraping up any browned bits for 2 minutes or till thickened. Return apple mixture to pan and heat through, season with salt and pepper. Spoon around cooked chicken.

CHICKEN AND BEEF

Servings: 4 servings

Ingredients:

4 Chicken breasts
½ cub Sour cream
¼ pound Chipped beef
3 tablespoon Bacon, chopped
1 can Cream of mushroom soup
Paprika

Preparation:

Skin, bone, & halve chicken breasts. Lay chipped beef on bottom of baking dish. Turn ends of breasts under and lay on top of beef. Mix mushroom soup and sour cream and spread over top. Dot with bacon and sprinkle with paprika. Cover with foil and bake in 275 degree oven for 2-½ hours. Mrs. Bernard Mahon

CHICKEN AND BROCCOLI SKILLET

Servings: 4 servings

Ingredients:

2 cub Broccoli; cut ¾" pieces
½ cub Onion; chopped
¼ teaspoon Lemon pepper;
¼ teaspoon Thyme; dried & crushed
¼ teaspoon Cooking oil;
1 cl Garlic; minced
4 Chicken breast halves;boned skinless(1 1b total)
1 cub Halved cherry tomatoes;

Preparation:

Spray a cold large skillet with nonstick coating. Preheat skillet over medium heat. Add broccoli, onion, lemon pepper, and thyme to skillet. Cook and stir for 3 to 4 minutes or till vegetables are crisp-tender. Remove vegetable are crisp-tender. Remove vegetable mixture from the skillet; keep warm. Add oil and garlic to hot skillet. Rinse chicken; pat dry. Add to skillet. Cook chicken over medium-high heat about 10 minutes or till chicken is tender and not longer pink, turning once. Add Cherry tomatoes. Cover and cook 1 to 2 minute or till heated through. Makes 4 servings Food Exhange per serving: 3 LEAN MEAT EXHANGES + 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE

Source: Better Homes and Gardens Diabetic Cook Book Brought to you and yours via Nancy O'Brion and her Meal-Master

CHICKEN AND FRESH VEGETABLE PROVENCALE

Servings: 4 servings

Ingredients:

1 each Small cauliflower
2 each Ripe tomatoes, sliced
2 each Med. carrots, sliced thin
1 each Large onion, sliced thin
2 tablespoon Chopped fresh parsley, divid
1 tablespoon Diced leaf basil, divided
¼ teaspoon Pepper
1 each Chicken cube bouillon
½ cub Boiling water
2 tablespoon Lemon juice
2 each Chicken breasts, skinned,spt

Preparation:

Break the cauliflower into small pieces. Combine vegetables in 3 qt.
baking dish. Sprinkle with 1T parsley, 2t basil, and the pepper.
Combine the bouillon cube and water and pour over vegetables. Make paste of 1T parsley, 1t basil, the garlic powder, and lemon juice.
Place the chicken over the vegetables. Spread the paste on the chicken. Cover and bake at 350F for 1 ½ hrs or until the chicken and vegetables are tender, basting occasionally. Cal: 220; Fat 3/5g.

CHICKEN AND FRUIT KABOBS WITH MUSTARD-LEEK SAUCE

Servings: 4 servings

Ingredients:

1 pound Chicken breastboneless and skinless
2 Bananas, small
3 Peaches, medium; pitted
3 Plums, medium; pitted
Vegetable cooking spray
Curry powder

MUSTARD-LEEK SAUCE:
1 cub Leeks, choppedor green onions and tops
2 teaspoon Olive or vegetable oil
1 cub Chicken broth
3 tablespoon Dijon-styly mustard
2 teaspoon Distilled white vinegar
¼ teaspoon Curry powder
¼ teaspoon Pepper
1 tablespoon Cornstarch
2 tablespoon Water, cold
2 tablespoon NutraSweet

Preparation:

Cut chicken into 1-inch pieces; cut each piece of fruit into 8 pieces.
Thread chickenand fruit onto 16 small wood or metal skewers; spray with cooking spray and sprinkly lightly with curry powder.
Grill kabobs over medium coals, or broil 6 inches from heat source, until chicken is done, 6 to 8 minutes, turning once. Arrange kabobs on serving plates; spoon Mustard-Leek Sauce over.
MUSTARD-LEEK SAUCE:
Saute leeks in oil until tender in a small saucepan. Stir in chicken broth, mustard, vinegar, curry powder, and pepper; heat to boiling. Mix cornstarch and water; stir into boiling mixture. Boil, stirring constantly, until thickened, about 1 minute. Remove from heat; let stand 2 to 3 minutes. Stir in NutraSweet. Makes about 1 ½ cups.

Nutritional Info: makes 4 entree or 8 appetizer servings.
Serving size: 2 kabobs with 3 tb of sauce.
CALORIES: 180 SATURATED FAT: <1g
PROTEIN: 14g CHOLESTEROL: 32mg
CARBOHYDRATES: 25g FIBER: 3g
TOTAL FAT: 4g SODIUM: 208mg
DIABETIC FOOD EXCHANGE: 1 ½ lean meat, 1 fruit, ½ starch

Chicken and Ham Soup

Servings: 4 servings

Ingredients:

1 Chicken breast filletskinned and sliced thinly.
2 medium Courgettes
1 ½ ounce Mushrooms
1 ½ ounce Ham chopped
2 Onions chopped
¾ pint Chicken stock made withliquid concentrate.
2 teaspoon Light soy sauce
1 teaspoon Corn flour.

Preparation:

Place chicken courgettes, mushrooms ham onions and stock in a pan. Bring to the boil. Reduce heat and simmer uncovered for 5 minutes. Blend soy sauce with the corn flour and add to the pan stirring constantly until the soup thickens.

Serve immediately.

CHICKEN AND LOTUS SEED SOUP

Servings: 4 servings

Ingredients:

1 cub Chicken breast, julienne
12 Dried lotus seeds
4 Nami black mushrooms
½ cub Celery, julienne
1 tablespoon Smithfield ham, julienne
2 Sprigs Chinese parsley
5 cub Chicken stock
2 Slices fresh ginger root
2 tablespoon Dry sherry
½ teaspoon Sugar
1 teaspoon Salt
2 teaspoon Lotus root powder

Preparation:

Preparation: Blanch lotus seeds, remove reddish brown tip. Wash and soak mushrooms in warm water until soft, about 30 minutes; remove stems; slice in thin matchsticks. Before slicing celery, scrap off stringy back of stalk; slice julienne lengthwise in 1" sections. Slice chicken breast and Smithfield ham (or other pungent pressed ham) in 1" strips.

Soup: Heat stock in 3-quart pan or sandy pot. Add ginger, sherry, sugar and salt. Bring to gentle boil, then add lotus seeds, chicken and mushrooms. Simmer soup for 30 minutes. Add celery and ham. Simmer for another 15 minutes. Mix lotus root powder with a little hot stock, then stir into soup. Transfer to heated serving bowl, or serve in sandy pot.
Garnish with Chinese parsley.

NOTE: Lotus seeds require about 30 minutes in simmering water to soften.
Check them before adding ham and celery; simmer longer if necessary.

CHICKEN AND MUSHROOM SAUTE

Servings: 4 servings

Ingredients:

-JUDI M. PHELPS (G.PHELPS1)
2 tablespoon Olive oil
¼ cub Shallots; minced
8 ounce Mushrooms
1 Red pepper; diced
1 small Zucchini; quarterd & sliced
1 teaspoon Dried thyme or more to taste
2 tablespoon Olive oil
4 Boneless chicken breasts;cut in sixths or eighths
1 teaspoon Dried thyme
1 tablespoon Balsamic vinegar
¾ cub Sun-dried tomatoes in oil;chopped
Salt and pepper to taste

Preparation:

Heat 2 tablespoons of the oil in a large skillet. Add shallots and mushrooms and saute for about 2 minutes. Add the pepper, zucchini, and 1 teaspoon thyme and saute until the vegetables are just barely tender, about 2 more minutes. Remove from the skillet and keep warm.

Add the remaining 2 tablespoons oil to the skillet. Then add the chicken and the remaining 1 teaspoon thyme; saute until the chicken is done, 12-15 minutes. Remove the chicken from the skillet and combine with the vegetables.

To the juices in the skillet, add the vinegar. Cook for a minute, stirring up any browned particles clinging to the bottom of the pan. Return the chicken and vegetables to the pan, along with the tomatoes. Toss together for a minute or two to blend the flavors. Season with salt and pepper.
Serve at once.

SOURCE: Sun Dried Tomatoes by Andrea Chessman

CHICKEN AND MUSHROOM SOUP

Servings: 2 servings

Ingredients:

½ pound Boneless Chicken Breast
2 cub Chicken Stock
1 cub Fresh Mushrooms, quartered
4 tablespoon Sesame Oil
2 tablespoon Sherry
2 tablespoon Fresh Parsley, chopped

Preparation:

Thinly slice the chicken breast meat.
Bring the chicken stock to a rolling boil and add the chicken and mushrooms.
When the soup starts to boil again and all of the ingredients float to the top, remove from the heat.
Add the sesame oil and sherry and taste for seasoning.
Add salt and pepper if necessary.
Serve in individual soup bowls and sprinkle the parsley on top. Serves 2.
From The Gazette, 91/02/13.

CHICKEN AND POTATOES FRANCAIS

Servings: 2 servings

Ingredients:

2/3 pound (2 medium) potatoes cut into ½-inch cubes
2 Green onions; sliced
2 Chicken breast halves boned and skinned (about 4 ounces each)
Salt and pepper, to taste
1 Garlic clove; minced
2 teaspoon Dijon-style mustard
1 teaspoon Chopped fresh tarragon; OR
½ teaspoon -Dried tarragon
1/3 cub Dry white wineOR- chicken broth
2 tablespoon Light sour cream

Preparation:

Place potatoes in shallow 1-quart microwave-safe dish. Cover with plastic wrap, venting one corner. Microwave on HIGH 3 minutes. Coat large nonstick skillet with vegetable cooking spray. Add potatoes and onions; push to one side and add chicken. Cook over medium heat, tossing potatoes occasionally and turning chicken once until potatoes are tender and juices run clear when chicken is pierced, about 15 minutes. Season with salt and pepper. Remove chicken and potatoes to platter; keep hot. Add garlic to skillet; mix in mustard, tarragon and wine; cook over high heat 1 minute. Remove from heat; whisk in sour cream. Season with salt and pepper. Pour sauce over chicken.

NOTE: Microwave cooking times are based on a 700-watt microwave.
Adjust cooking times to your own oven.

Menu: Spinach and Mushroom Salad, Pears with Blue Cheese

Nutritional Information Per Serving: 250 calories; 3 g fat; 50 mg cholesterol; 130 mg sodium; 27 g carbohydrate; 3 g fiber; 21 g protein.

Source: The Potato Board <recipes@potatoes.com>

CHICKEN AND POTATOES OREGANO

Servings: 4 servings

Ingredients:

5 medium Potatoes
½ cub Butter
1 medium Onion, chopped
4 Split chicken breasts
1 ½ teaspoon Salt
⅛ teaspoon Pepper
¾ teaspoon Oregano
¼ teaspoon Italian seasonings
1 tablespoon Chopped parsley

Preparation:

1. Peel potatos and cut into 1" cubes. Set aside.
2. Melt butter in heavy skillet, such as cast iron. Add onions and saute till golden brown. Add chicken breasts and potatos. Sprinkle with salt and pepper. Cover and cook on medium heat 20 minutes, turning often.
3. Sprinkle with oregano and italian seasonings. Continue to cook, turning often, for another 20 minutes.
4. Sprinkle with parsley and continue to cook until chicken is done to your satisfaction.

CHICKEN AND SALSA VERDE PANINI

Servings: 4 servings

Ingredients:

7 Green olives, coarsely
Chopped
1 small Garlic clove, peeled and
Coarsely chopped
2 tablespoon Drained capers
Grated zest (yellow part of
Peel) of 1 lemon
3 tablespoon Olive oil
4 tablespoon Lemon juice
Pinch salt
Freshly ground black pepper
To taste
2 Skinless, boneless roasted
Chicken breast halves,
Thinly sliced
4 Round or oblong sandwich
Rolls, split in halves

Preparation:

1. On a chopping board, combine the green olives, garlic, capers and lemon zest. Chop finely. (Or combine and chop in a food processor.) Transfer to a bowl. In a small jar combine the olive oil and lemon juice; shake until combined and pour over the olive mixture. Stir in the salt and pepper. (If not using right away, cover and refrigerate.)

2. Spread bottom halves of rolls with the salsa verde, leaving some of the juices in the bowl. Top with the slices of chicken breast. Brush the remaining juices over the inside of the top halves of the rolls; place on top of bottom halves and press down lightly. Cut into halves and serve.

CHICKEN AND SPAGHETTI

Servings: 1 servings

Ingredients:

8 Chicken breasts
1 large Onion, chopped
1 Celery stalk, chopped
½ cub Mushrooms, chopped
1 package Spaghetti, cooked 10 oz.
1 Stick of margarine
1 can Cream of mushroom soup
Velveeta cheese 10 oz.
½ cub Milk

Preparation:

Boil chicken until done. Debone chicken. Cut cheese and margarine into squares and let stand at room temperature for about 15 minutes. Mix chicken and spaghetti. Mix other ingredients. Bake at 350 degrees for about 20 minutes or until brown. Randy Rigg

CHICKEN AND STUFFING BAKE

Servings: 6 servings

Ingredients:

1 Box stuffing mix (6 oz. box)chicken flavored
6 Chicken breast halvesskinless, bonelessabout 1-½ lb. total
1 can Cream of mushroom soup
1/3 cub Milk
1 teaspoon Chopped parsley

Preparation:

1. Preheat oven to 400-degrees F. Prepare stuffing mix according to package directions but do not let stand.
2. Spoon stuffing across center of 2-qt. shallow baking dish.
Arrange 3 chicken pieces on each side of stuffing, overlapping if necessary.
3. Combine soup, milk and parsley. Pour over chicken. Cover with foil; bake 15 min. Uncover; bake 10 min or until chicken is no longer pink. Stir sauce before serving.
VARIATION: Add ½ cup each chopped carrot, celery and onion with seasoning packet while preparing stuffing mix.

CHICKEN AND SWEET PEPPER STIR-FRY

Servings: 4 servings

Ingredients:

18 ounce Boned Chicken Breast halves
3 tablespoon Soy Sauce
1 tablespoon Dry Sherry
Med Onion, cut into wedges
2 Med green/sweet red peppers*
1 ½ cub Sliced fresh Mushrooms
1 tablespoon Cooking Oil
1 teaspoon Grated Ginger root
8 ounce Can Bamboo Shoots, drained
¼ cub Chicken Broth
1 teaspoon Cornstarch

Preparation:

* thinly sliced
Cut skinless chicken into ½" pieces. place in a bowl; stir in soy sauce and sherry. Let stand 30 minutes. Spray a cold wok or large skillet with Pam; preheat over medium-high heat. Add onion, stir-fry 2 minutes. Add peppers, stir-fry 1 minute. Add mushrooms, stir-fry about 1 minute more or till veggies are crisp-tender. Remove veggies from wok; set aside.
Drain chicken, reserving the marinade. Add oil to wok. Add ginger root; stir-fry 15 seconds. Add half the chicken, stir fry 3-4 minutes till no longer pink. Remove. Stir-fry remaining chicken 3-4 minutes till no longer pink. Return all chicken, veggies, and bamboo shoots to wok; push from center of wok.
Stir broth, cornstarch, and ¼ t pepper into reserved marinade; add to wok. Cook and stir till slightly thickened; toss gently to coat chicken mixture. Serve while hot.
********************************************************************* Per serving: 204 calories, 30 g protein, 7 g carbohydrates, 6 g fat, 73 mg cholesterol, 613 mg sodium, 621 mg potassium.

CHICKEN AND VEGETABLE CASSEROLE

Servings: 4 servings

Ingredients:

2 each Chicken breasts, halved
4 each Carrots, quartered
1 cub Pearl onions
2 each Celery stalks, large pieces
2 each Potatoes, peeled, quartered
¼ cub Chicken broth
1 each 10oz can cream of mushroom s
½ cub Skim milk
¼ teaspoon Dried leaf thyme
⅛ teaspoon Ground sage
1 each Bay leaf

Preparation:

Preheat oven to 350F. Rinse chicken and pat dry. Heat a medium size non stick skillet over low heat; spray lightly with vegetable spray.
Add chicken and cook quickly until browned on both sides. Remove chicken to a medium size shallow casserole. Add vegetables to casserole. In a small bowl combine broth, soup milk, thyme, sage and bay leaf; pour over chicken and vegetables. Bake, covered 1 hour or until vegetables and chicken are tender. Cal: 343; Fat: 9.

CHICKEN AND VEGETABLE CASSEROLES

Servings: 2 servings

Ingredients:

1 ½ cub Zucchini, cut in ¼" slices
1 Small Onion *
1 Sm Tomato, cut in thin wedge
2 tablespoon Sliced pitted ripe Olives
2 tablespoon Snipped Parsley
1 tablespoon Snipped fresh Basil **
⅛ teaspoon Garlic powder
2 Med Chicken Breast hlves ***
1 teaspoon Margarine

Preparation:

* thinly sliced and separated into rings
** or 1 t dried basil, crushed
*** 2 med (6 oz total) boned skinless chicken breast halves Halve large slices of zucchini. In a large bowl stir together zucchini, onion, tomato, olives, parsley, basil, and garlic powder. Divide evenly between 2 individual casseroles or au gratin dishes. Top with a chicken breast half. Dot with margarine. Sprinkle chicken breast halves with ⅛ t salt and ⅛ t pepper.
Bake, covered, in a 350 deg F. oven about 40 minutes or till chicken is no longer pink.
Per serving: 200 calories, 28 g protein, 7 g carbohydrates, 6 g fat, 72 mg cholesterol, 295 mg sodium, 635 mg potassium.

CHICKEN AND VEGETABLE NICOISE

Servings: 1 servings

Ingredients:

1 small Zucchini (¼#), trimmedand cut into ½" dice
¼ cub Thinly slivered onion
1 small Ripe plum tomato, seeded andcut into ¼" dice
2 ounce Tender green beans, cut into¼" pieces
¼ teaspoon Finely minced garlic
3 teaspoon Chopped flat-leaf parsley
1 ½ teaspoon Olive oil
Salt to taste
Freshly ground black pepperto taste
½ Chicken breast, boned andskinned (about ¼ pound)
½ teaspoon Fresh lemon juice
2 ounce Cooked angel-hair pasta
1 Lemon wedge, for garnish

Preparation:

For this dish, all the vegetables can be cut up the night before and left well-wrapped in the crisper drawer of the refrigerator. Thirty minutes before dinner, assemble your packets while the oven preheats, then you're set to go.

1. Preheat oven to 350'F.

2. Combine vegetables, garlic and 2 teaspoons parsley in a bowl. Toss with 1 teaspoon olive oil, salt and pepper.

3. Take a large, heavy piece of aluminum foil, about 18" long, and fold in half crosswise. Place the chicken breast half in center of one side of the foil. Brush with remaining ½ teaspoon olive oil and sprinkle with lemon juice, salt and pepper. Surround with the seasoned vegetables.

4. Fold remaining half of foil over chicken and vegetables. Crimp edges together to make a tightly sealed packet. Place on a baking sheet and bake in center of the preheated oven for 20 minutes.

5. Place cooked pasta on a dinner plate or in a shallow bowl. Serve chicken and vegetables atop pasta. Sprinkle with remaining teaspoon of parsley. Serve with a lemon wedge alongside.

Serves one: 446 calories, 11 grams fat, 70 milligrams cholesterol.

CHICKEN AND VEGETABLE STIR FRY

Servings: 4 servings

Ingredients:

3 tablespoon Oil
1 pound Bonless Chicken Breasts *
½ cub Broccoli Forets
2 ounce Snow Peas (About ½ C)
1 Med Carrot Thinly Sliced
½ Med Red or Green Pepper **
1 Env Golden Onion Soup Mix
1 teaspoon Cornstarch
½ teaspoon Ground Ginger
1 ½ cub Water
2 teaspoon Imported Soy Sauce
1 teaspoon White or Rice Vinegar
Hot Cooked Rice

Preparation:

* Chicken breasts should be cut into thin strips. ** Sweet pepper should be cut into thin strips.
~------------------------------------------------------ ~------------------ In large skillet, heat oil and cook chicken with vegetables over medium- high heat, stirring constantly. 10 minutes or until chicken is golden and vegetables are crisp-tender. Thoroughly blend golden onion recipe soup mix, cornstarch, ginger, water, soy sauce and vinegar; stir into chicken mixture. Bring to a boil, then simmer uncovered t minutes or until sauce is thickened.
Serve over hot rice and garnish, if desired, with sliced green onion and toasted sesame seeds. MICROWAVE DIRECTIONS: Omit oil and degrease ginger to ¼ t. In 2-quart casserole, heat chicken, uncovered, at HIGH (Full Power) 4 minutes or until almost done; remove chicken and drain. Add vegetables to casserole and heat uncovered 5 minutes at HIGH (Full Power). Thoroughly blend golden onion soup mix, cornstarch, ginger, water, soy sauce and vinegar; stir into vegetables. Heat uncovered 5 minutes on HIGH (Full Power) or until sauce is thickened, stirring once. Return chicken to casserole and heat 1 minute or until heated through.
Let stand covered 5 minutes. Serve and garnish as above.

CHICKEN ARTICHOKE MOSTACCIOLI IN BECHAMEL SAUCE

Servings: 4 servings

Ingredients:

MAIN INGREDIENTS:
1 Entire unsplit chicken
Breast (2 chicken breast
Pieces), deboned
1 can (8-½ oz.) artichoke
Hearts - NOT marinated
6 To 8 medium-sized fresh
Mushrooms, sliced
½ can Black olives, slivered
Dash paprika
Olive Oil
10 ounce Cooked mostaccioli
2 cub (about) of Bechamel sauce

BECHAMEL SAUCE:
4 tablespoon Butter or margarine
2 tablespoon Grated onion
2 tablespoon All-purpose flour
1 cub Chicken broth
1 cub Half-and-half
½ teaspoon Salt
¼ teaspoon White pepper
Dash ground thyme
Dash cayenne pepper

Preparation:

1. Cut chicken into bite-sized chunks, and artichoke hearts into small bite-sized pieces. 2. Over medium heat, saute strips of chicken in virgin olive oil until chicken is light to golden brown in color. 3. Add artichoke hearts to pan and heat for about 90 seconds. 4. Turn heat to low, add cooked noodles to pan, and heat until warm. 5. Add warm Bechamel sauce to pan and toss ingredients 3-4 times. 6. Serve. 7. Add freshly grated black pepper and fresh parmesan cheese to taste. 8. Sprinkle dash of paprika over food for color.

BECHAMEL SAUCE (Microwave instructions):

1. In microwave oven, melt butter in a 1-quart glass measuring pitcher for about 1 minute at HIGH). Add grated onion and flour, then mix well.
Gradually add warm or room temperature chicken broth (NOT hot) and half-and-half to container, stirring constantly. Cook uncovered for 5-6 minutes at HIGH, or until sauce is thickened. Do NOT boil. After 2 minutes, stir mixture, then stir again every 30 seconds to one minute.

2. Remove from oven; add seasonings; stir.

CHICKEN AVOCADO MELT

Servings: 2 servings

Ingredients:

2 Chicken breast halves
1 tablespoon Cornstarch
½ teaspoon Cumin, ground
½ teaspoon Garlic salt
½ Egg; lightly beaten
½ tablespoon Water
3 tablespoon Cornmeal
1 ½ tablespoon Oil
½ Avocado; peeled, sliced
¾ cub Cheese, monterey jack;shredded
¼ cub Sour cream; divided
⅛ cub Onion, green, tops only
⅛ Pepper, red bell; chopped
Tomatoes, cherry
Parsley sprigs

Preparation:

Skin and bone chicken breasts. On hard surface, with meat mallet or similar flattening utensil, pound chicken to ¼ in thickness. In shallow dish, mix together cornstarch, cumin and garlic salt. Add chicken on piece at a time, dredging to coat. In a small bowl, mix egg and water. Place cornmeal in another bowl. Dip chicken, first in egg and then in cornmeal turning to coat. In large frying pan, place oil and heat to medium temp.; add chicken and cook 2 minutes on each side. Remove chicken to shallow baking pan; place avocado slices over chicken and sprinkle with cheese. Bake in 350øF oven about 15 minutes or until fork can be inserted in chicken with ease and cheese melts. Top chicken with sour cream, dividing equally; sprinkle with chopped green onion and red pepper.

Chicken Braised with Cinnamon & Cloves

Servings: 5 servings

Ingredients:

1 Frying or roasting chicken*
¼ cub -water to mix w tomato paste
1 Lemon (juice only)
1 Large stick cinnamon
4 tablespoon Sweet butter & oil; mixed
3 Whole cloves
½ cub Dry white wine (optional)
Salt & freshly ground pepper
1 ½ pound Peeled; chopped tomatoes
Fresh parsley or watercress
1 tablespoon Tomato paste mixed w/ water

Preparation:

*Note: Chicken should be about 2-½ lbs., and be cut into serving pieces.

Arrange the chicken parts in a glass or earthenware bowl and rub all over with lemon juice. Allow to stand while heating the butter and oil in a heavy braising pot. Slip the chicken into the fat and cook over medium heat, turning with tongs to avoid pricking the flesh; saute until light chestnut in color. Heat the wine in a small pan, pour over the chicken, shake the pan, and continue cooking over low heat. Stir in the tomatoes and tomato paste, slip the cinnamon and cloves in among the pieces, and cover.
Simmer over the lowest possible heat for 1-½ hours, or until the chicken is tender and the sauce thick. Or, transfer to a medium slow oven (325 F) to complete the cooking. Season with salt and pepper.
Serve warm over cooked grain or mashed potatoes with green raw or cooked vegetables and chilled wine. Garnish with parsley or watercress.

From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York.

Chicken Braised with Fennel & Tomatoes

Servings: 4 servings

Ingredients:

1 pound Chicken breastsskinned and boned
Salt and fresh ground pepper
1 small Fennel bulb (8 oz)
3 tablespoon Extra-virgin olive oil
1 can Italian-syle tomatoes(14-16 oz)
1 teaspoon Fennel seed
¼ cub Water

Preparation:

1. Cut the chicken into 2«-inch pieces and season with salt and pepper. Cut the fennel crosswise into thin slices.

2. Heat 2 tablespoones of the olive oil in a large frying pan. Add the chicken
and cook over medium-high heat until browned, about 1« minutes per side. Remove to a plate, leaving the drippings in the pan.

3. Add the fennel to the pan along with the remaining 1 tablespoon oil and cook, stirring, until lightly browned, 2 to 3 minutes.

4. Add the tomatoes to the pan along with ¬ cup water and the fennel seed. Bring to a boil, then reduce the heat to medium-low. Return the chicken and any accumulated juices on the plate to the pan. Cover and cook until the chicken is white but still moist, about 5 minutes.

The 5 in 10 Chicken Breast Cookbook
5 Ingredients in 10 Minutes or Less
by Melanie Barnard and Brooke Dojny
ISBN 0-688-12689-8

Chicken Breast Luau

Servings: 4 Servings

Ingredients:

LUAU CHICKEN:
2 10oz. Chicken breasts,bonedand skinned
2 tablespoon Safflower oil
1 ½ cub Taro or spinach leaves
½ cub Butternut squash; julienned
½ Medium onion; sliced

POHA PICKLE GARNISH:
1 cub Cider vinegar
2 cub Water
¼ cub Brown sugar
1 teaspoon Juniper berries
2 tablespoon Pickling spice
1 ½ cub Poha or goose berriesor currants
½ Medium onion sliced
1 Carrot; julienned

Preparation:

Prepare Poha Pickle Garnish night before: Place vinegar, water, sugar, juniper berries and pickling spices in a saucepan and bring to a boil. Add berries, onion, and carrots. Remove from heat and cool.
Chill pickle overnight. To serve, remove pickle with a slotted spoon and sprinkle over the chicken.

Split chicken breast, and trim off all fat and the last wing bone.
Place between two pieces of plastic wrap and pound thin. Do not break through the meat. Place taro in a steamer and cook for 4 minutes (if spinach is used, do not steam). Drain. In a skillet, heat safflower oil and saute taro or spinach, onion, and squash, cooking until onions are translucent. Cool mixture. Divide into four parts and place some of each on ½ chicken breast, roll and fasten on the bottom with toothpick. Season chicken with salt and pepper as desired and steam for 5 minutes. Per serving:400 calories, 14 grams fat, 119 mg cholesterol, 214 mg sodium

From: "Hawaii Magazine" April 1992 Formatted by: Dorie Villarreal From: Terri Woltmon Date: 04-15-94 (20:09) Number:
208 From

CHICKEN BREAST LUAU

Servings: 4 servings

Ingredients:

LUAU CHICKEN:
2 each 10oz. Chicken breasts,bonedand skinned
2 tablespoon Safflower oil
1 ½ cub Taro or spinach leaves
½ cub Butternut squash; julienned
½ each Medium onion; sliced

POHA PICKLE GARNISH:
1 cub Cider vinegar
2 cub Water
¼ cub Brown sugar
1 teaspoon Juniper berries
2 tablespoon Pickling spice
1 ½ cub Poha or goose berriesor currants
½ each Medium onion sliced
1 each Carrot; julienned

Preparation:

Prepare Poha Pickle Garnish night before: Place vinegar, water, sugar, juniper berries and pickling spices in a saucepan and bring to a boil. Add berries, onion, and carrots. Remove from heat and cool.
Chill pickle overnight. To serve, remove pickle with a slotted spoon and sprinkle over the chicken.

Split chicken breast, and trim off all fat and the last wing bone.
Place between two pieces of plastic wrap and pound thin. Do not break through the meat. Place taro in a steamer and cook for 4 minutes (if spinach is used, do not steam). Drain. In a skillet, heat safflower oil and saute taro or spinach, onion, and squash, cooking until onions are translucent. Cool mixture. Divide into four parts and place some of each on ½ chicken breast, roll and fasten on the bottom with toothpick. Season chicken with salt and pepper as desired and steam for 5 minutes. Per serving:400 calories, 14 grams fat, 119 mg cholesterol, 214 mg sodium

From: "Hawaii Magazine" April 1992 Formatted by: Dorie Villarreal

Chicken Breast Stroganoff

Servings: 6 servings

Ingredients:

6 Boneless chicken breastfilet halves
1 ½ tablespoon Butter
1 ½ cub Sliced fresh mushrooms
2 tablespoon Chopped fresh parsley
2 teaspoon Dried chives
¼ teaspoon Dried dill weed
¼ teaspoon Salt
⅛ teaspoon Pepper
½ cub Chicken broth
1 tablespoon Flour
½ cub Sour cream

Preparation:

In a large skillet, melt butter and brown breast filets on both sides; remove chicken and reserve.

Add mushrooms, parsley, chives, dill, salt and pepper; cook until mushrooms
are softened. Stir in chicken broth, return chicken to skillet, cover and simmer 15 minutes or until breast filets are tender. Remove breast filets from skillet and place in a heated serving platter.

In a small bowl, combine flour and sour cream. Stir sour cream mixture into skillet; cook until heated through. DO NOT BOIL. Serve sauce over breast filets.

Source: From a package of Flavorite brand boneless skinless chicken breast filets; typos by Dorothy Flatman 1996
From: Dorothy Flatman Date: 24 Jan 97

Chicken Breast Wellington

Servings: 1 servings

Ingredients:

1 Sheet Pepperidge Farm puff
Pastry (comes
Frozen in a 17 ¼ oz box
Containing 2 sheets
Per box) at room
Temperature
¼ cub Butter
1 pound (4 count) boneless chicken
Breast
½ (8 oz) package cream cheese,
Room temperature
Knorr Swiss Aromat Seasoning
For Meat to taste
Lemon pepper to taste
Melted butter

Preparation:

1. When puff pastry reaches room temperature, unfold it onto a floured surface, sprinkle top lightly with flour, and roll it out as flat as you can, but to where you can still handle the dough. Cut dough into 4 equal sized squares.

2. Using medium heat, melt the butter, add chicken breasts, and cook 5 minutes per side.

3. Place each breast in the center of a pastry square, put 2 tablespoons of cream cheese on top of each breast.

4. Now sprinkle to taste with Seasoning for Meat and lemon pepper.

5. Pull the edges of the pastry square up and fold them over the breast as to seal the breast inside the puff pastry.

6. Brush the top of pastry with melted butter if you wish.

7. Bake uncovered in a preheated 350 degree oven for 30 minutes.

From: Carol Resnick

CHICKEN BREAST WITH SAGE & NUTMEG

Servings: 4 servings

Ingredients:

4 (4 Oz.) Boneless Skinned
Chicken Breasts
2 tablespoon Flour
2 tablespoon Finely Chopped Fresh Sage
¼ teaspoon Grated Nutmeg
⅛ teaspoon Salt, ⅛ t. Pepper
1 tablespoon Olive Oil
¼ cub Dry Vermouth
1 medium Size Red Bell Pepper
Cut Into Julienne Strips
Fresh Sage Sprigs

Preparation:

Trim Fat From Chicken. Combine Flour, Sage, Nutmeg, Salt & Pepper. Dredge Chicken in This Mixture & Set Aside. Heat Oil in Large Skillet Over Medium-High Heat Until Hot. Add Chicken; Cook 6 To 7 Min. On Each Side OR Until Browned. Add Vermouth & Bell Pepper. Reduce Heat & Simmer 5 Min. OR Until Chicken Is Tender. Transfer Chicken To Platter; Spoon Sauce Over Chicken & Garnish With Sage Sprigs.
( Fat 6.7. Chol. 72.)

CHICKEN BREAST WITH WINE VINEGAR SAUCE

Servings: 4 servings

Ingredients:

4 Boneless, chicken breasthalves
Salt
Pepper
2 tablespoon Olive oil
1 teaspoon Minced garlic
1 teaspoon Dried thyme
2 tablespoon White wine vinegar
1 cub Chicken broth

Preparation:

Generously season chicken breasts with salt and pepper. Coat with flour and shake off excess. Heat oil in a wide skillet (at least 10-inch diameter) over moderately high heat for about 1 minute. Add chicken and brown well on one side, get it pretty dark. Flip the chicken over and brown the other side. (Extra dark chicken makes a more delicious sauce.) Each side should take about 4 minutes. While the chicken cooks, prepare garlic. Remove chicken from skillet and set aside. Add thyme, garlic and white wine vinegar to the skillet. Stir to loosen whatever is stuck to the skillet. Add chicken broth, turn heat to high and boil rapidly until the lquid is reduced to about ¼ cup. Pour over chicken and serve.

CHICKEN BREAST,STOVE TOP

Servings: 4 servings

Ingredients:

2 each Chicken breasts.
2 cub Apple juice
2 each Cut up pears
1 package Stove top stuffing mix

Preparation:

brown chicken breasts in oil, add the apple juice and cut up pears. add the seasoning packet from the stuffing mix. cover and cook 5-10 minutes over medium heat. remove from stove and add the pk. stuffing mix and stir.cover and set aside for 5 minutes.

CHICKEN BREASTS AMARETTO

Servings: 4 servings

Ingredients:

¼ cub Butter or margarine
1/3 cub Chopped onions
1/3 cub Chopped celery
4 cub Bread crumbs or stuffing
1 can Water chestnuts
2 teaspoon Poultry seasoning
1 teaspoon Beau monde seasoning
1 cub Chicken broth
½ cub Amaretto liquor
4 Chicken breasts, boneless
Glaze:
1 ½ cub light brown sugar
½ cub Honey (or butter)
½ cub Orange juice
1/3 cub Amaretto liquor

Preparation:

Mix all of stuffing ingredients together and pour into greased baking dish.
Lay chicken breasts on top of mixture (or place under stuffing mixture if desired more moist). If placed on top, baste from time to time with glaze sauce. Glaze sauce: combine and heat ingredients slowly in small heavy saucepan until sugar dissolves. Cool, and either baste chicken breasts during cooking, or serve as topping glaze at table.

CHICKEN BREASTS AMARETTO FROM LOREN MARTIN

Servings: 4 servings

Ingredients:

¼ cub Butter or margarine
1/3 cub Chopped onions
1/3 cub Chopped celery
4 cub Bread crumbs or stuffing
1 can Water chestnuts
2 teaspoon Poultry seasoning
1 teaspoon Beau monde seasoning
1 cub Chicken broth
½ cub Amaretto liquor
4 Chicken breasts, boneless
Glaze:
1 ½ cub light brown sugar
½ cub Honey (or butter)
½ cub Orange juice
1/3 cub Amaretto liquor

Preparation:

Mix all of stuffing ingredients together and pour into greased baking dish. Lay chicken breasts on top of mixture (or place under stuffing mixture if desired more moist). If placed on top, baste from time to time with glaze sauce. Glaze sauce: combine and heat ingredients slowly in small heavy saucepan until sugar dissolves. Cool, and either baste chicken breasts during cooking, or serve as topping glaze at table.

CHICKEN BREASTS FLORENTINE

Servings: 6 servings

Ingredients:

2 pound Bonless Chicken Breasts
½ cub Unbleached All-Purpose Flour
2 each Large Eggs, Well Beaten
2/3 cub Seasoned Dry Bread Crumbs
¼ cub Oil
1 each Med. Clove Garlic Fine Chop
½ cub Dry White Wine
1 each Env. Golden Onion Soup Mix
1 ½ cub Water
2 tablespoon Finely Chopped Parsley
⅛ teaspoon Pepper
1 Side Dishes *

Preparation:

* Side dishes to create a bed for the Chicken include Hot Cooked Rice Piliaf or White Rice and/or Hot Cooked Spinach.
~-------------------------------------------------------------------------- Dip chicken in flour, then eggs, then bread crumbs.
In large skillet, heat oil and cook chicken over medium heat until almost done. Remove chicken. Reserve 1 T drippings. Add garlic and wine to reserved drippings, and cook over medium heat 5 minutes. Stir in golden onion recipe soup mix thoroughly blended with water, bring to a boil.
Return chicken to skillet and simmer covered 10 minutes or until chicken is done and sauce is slightly thickened. Stir in parsley and pepper. To serve, arrange chicken over hot rice and spinach; garnish as desired.
MICROWAVE DIRECTIONS:
Omit oil and decrease wine to ¼ C. Dip chicken in flour, eggs, and bread crumbs as above. In 3-quart casserole, heat chicken, uncovered, at HIGH (Full Power) 4 minutes, rearranging chicken once. Stir in garlic, then golden onion recipe soup mix, thoroughly blended with water and wine. Heat uncovered on HIGH (Full Power) 5 minutes or until boiling, stirring once.
Decrease heat to MEDIUM (50% of Full Power) and heat uncovered, stirring occasionally, 7 minutes or until chicken is done and sauce is slightly thickened. Stir in parsley and pepper. Let stand covered 5 minutes.
Serve as above.

CHICKEN BREASTS IN CHIVE CREAM

Servings: 4 servings

Ingredients:

8 tablespoon Sweet butter
2 tablespoon Chopped scallions
½ pound Button mushrooms, wholeor quartered large oneswiped, stems removed
Salt
Freshly ground whitepepper
6 Prepared chicken breastswith skin removed,slightly flattened
½ cub Concentrated chickenstock*
1 dash Lemon juice
1 cub Heavy cream
1 Beurre Manie*
2 tablespoon Finely chopped chives

Preparation:

* Beurre Manie is used to thicken sauces. These butter-flour balls can be made ahead in advance and stored in a sealed jar in the refrigerator for 1 or 2 weeks. Combine 1 T flour and 1 T sweet butter on a small flat plate and blend the mixture with a fork into a very smooth paste. Roll the paste into a ball. In a small skillet, heat 2 T of butter. Add the scallions and cook for 2 or 3 minutes without browning. Add the mushrooms. Season with salt and pepper and cook the mixture over high heat for 2 or 3 more minutes to brown the mushrooms lightly. Reserve. Season the chicken breasts with salt and pepper and sprinkle them with lemon juice. In a large chicken fryer, melt the remaining butter. When it is quite hot, add the chicken breasts and cook them for 1 minute on each side. Cover the pan with buttered wax paper and then the pan lid. Lower the heat and simmer the chicken breasts for another 8 to 10 minutes or until the juices run out pale yellow when pierced with a fork. Do not overcook or pierce every piece. Immediately remove the chicken breasts to a serving platter. Pour the chicken stock into the fryer, raise the heat and reduce the stock until it is almost a glaze. Add the heavy cream and continue cooking over high heat. Add the Beurre Manie and cook until the sauce heavily coats a spoon.
Add the chives and correct the seasoning. Add the mushroom & scallion mixture. Add the chives and correct the seasoning. Pour the sauce over the chicken breasts and serve at once. From "Season Kitchen" by Perla Meyers.

___--

* DeLuxe2 1.25 #12403 * A penny for your thoughts; $20 to act it out.

~-- Maximus 2.01wb * Origin: SCTC Bulletin Board (1:203/50) =========================================================================== BBS: Ned's Opus Date: 04-15-94 (20:09) Number: 208 From: TERRI WOLTMON Refer#: NONE To: ALL Recvd: NO Subj: Spring Recipes - 3 Conf: (4) Cooking

CHICKEN BREASTS IN HERB AND YOGURT SAUCE

Servings: 4 servings

Ingredients:

WHAT'S COOKING:
4 Chicken breasts, boneless
1 cub Yogurt
¼ cub Sour cream
½ teaspoon Lime peel, grated
½ teaspoon Oregano leaves
¼ teaspoon Celery salt
¼ teaspoon Garlic powder
¼ teaspoon Coriander, ground
¼ teaspoon Parsley, chopped
¼ teaspoon Thyme leaves
3 tablespoon Lime juice

Preparation:

Preheat oven to 375. Remove skin from chicken breasts. Grease roasting pan, place chicken breasts in it and set aside. Combine all other ingredients. Baste chicken breasts with mixture and bake for 20 minutes.
Remove from oven. Turn chicken breasts, baste with sauce and bake 15 minutes longer, until meat is tender. Turn off oven. Cover chicken with foil and let stand in oven 10 minutes. Remove aluminum foil, arrange chicken breasts on serving dish and serve hot.

Posted on GEnie by J.APPLEBURY [Jim & Deb]

MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook echo

CHICKEN BREASTS MILANO

Servings: 8 servings

Ingredients:

8 Whole chicken breasts, split
½ cub Olive or vegetable oil
½ cub Dry white wine
2 Cloves garlic, crushed
1 teaspoon Fresh Italian parsley,chopped
1 teaspoon Dried leaf oregano, crumbled
Salt
Pepper
⅛ teaspoon Crushed red-pepper flakes(or more)
1/3 cub Parmesan cheese, grated
Fresh spinach leaves,steamed
Hot cooked rice
Red bell pepper strips

Preparation:

Mix oil, wine, garlic, parsley, oregano, salt and pepper (to taste).
Marinate chicken in a shallow pan, covered, for several hours or overnight.
Remove chicken and reserve marinade. Place breasts, skin- side up in 1 or 2 roasting pans; do not crowd. Brush with part of reserved marinade. Bake in 375 F oven, basting occasionally with marinade, for 40 minutes until skin is crisp. Sprinkle part of Parmesan over the chicken and return to oven just until Parmesan begins to turn golden. Line a warm platter with steamed spinach leaves, then with rice. Arrange chicken breasts on top and sprinkle with remaining Parmesan cheese. Garnish with red pepper strips.
(NOTE: Chicken breasts can be grilled about 4 inches from coals for 20 minutes, turning and basting with marinade until chicken is golden.)

Makes 8 servings.

[Family Circle GREAT IDEAS Vol 12 No 4]

Posted by Fred Peters.

CHICKEN BREASTS NEPTUNE *

Servings: 4 servings

Ingredients:

PATTI - VDRJ67A:
4 large Chicken breast halves; boneless, skinless
½ teaspoon Salt
¼ teaspoon Pepper
6 ounce King Crab -OR- snow crab; frozen, thawed
1 tablespoon Lemon juice
¼ cub Cornstarch
3 tablespoon Butter or margarine
2 Green onions; minced
½ cub Green pepper; chopped
1 tablespoon Flour
½ cub Dry white wine -OR- chicken broth
½ cub Whipping cream
Parsley; chopped

Preparation:

Place chicken between sheets of plastic wrap. Pound with flat side of mallet until they are ¼" thick and 6-8" across. Sprinkle with salt and pepper. Place some crabmeat on one end of each breast. Sprinkle with lemon juice. Roll up to encase filling. Fold edges over, if desired. Roll in cornstarch, coating heavily.
Heat butter in saucepan. Over medium heat, saute chicken for 15 minutes or until cooked through, turning to brown evenly. Remove from pan and keep warm. Add green onions and green peppers to pan. Saute 1 minutes, stirring constantly. Stir in flour. Add wine. Heat to boiling, stirring up brownings. Add cream. Boil, stirring, until sauce is thickened and smooth. Add chicken. Simmer 5 minutes longer. Serve, garnished with chopped parsley.

CHICKEN BREASTS OLE'

Servings: 6 servings

Ingredients:

3 Whole chicken breasts,boneless & split
4 ounce Green chilies, diced(canned)
¾ cub Cheddar cheese, shredded
¾ cub Monterey Jack cheese,shredded
3 tablespoon Onion, finely chopped
1/3 cub Butter, melted
¼ teaspoon Chili powder
¼ teaspoon Cumin, ground
1 cub Tortilla chips, crushed
Wooden toothpicks

Preparation:

Remove skin from chicken. Between sheets of waxed paper, pound each until ¼" thick. Drain chilies and combine with the cheeses and onion. Divide into 6 equal portions. Sprinkle one portion down center of each breast.
Roll chicken around filling, folding in ends and securing with wooden toothpicks. Combine the butter, chili powder and cumin. Coat rolls with butter mixture and roll in chips.

Arrange chicken, seam side down, in a shallow greased casserole. Bake at 375 degrees for 45 minutes. Serve with sour cream and taco sauce. Goes great with mexican rice.

**As I recall, this came from an old Sunset Magazine and it is really good!

CHICKEN BREASTS OVER RICE

Servings: 1 servings

Ingredients:

4 Chicken breasts, halved
¾ cub Converted rice
1 can Clear chicken broth, 13 ½
Oz.
½ cub Cooking sherry
1 can Mushroom soup

Preparation:

Mix mushroom soup, chicken broth and cooking sherry together. Add rice and pour into well buttered 9 x 13 inch pan. Place chicken breasts in mixture.
Sprinkle salt, pepper and paprika on top of chicken breasts. Cover with foil. Bake covered for 1 hour at 350 degrees. Uncover and cook another 30 minutes. Add water if necessary.

Chicken Breasts Parmesan

Servings: 4 servings

Ingredients:

8 ounce Tomato sauce
1 teaspoon Italian Seasoning
¼ teaspoon Garlic powder
½ cub Cornflake crumbs
¼ cub Parmesan cheese
1 teaspoon Parsley flakes
4 Chicken breast halves
1 Egg
½ cub Mozzarella cheese, shredded

Preparation:

In 2 cup measure, mix tomato sauce, Italian seasoning and garlic powder. Cover loosely, Microcook on high 2 minutes, stir, microcook on medium for 4-5 minutes.
Combine cornflake crumbs, parmesan cheese and parsley flakes.
Dip chicken in beaten egg, then in crumb mix to coat.
Arrange on dish, cover with wax paper. Microcook medium-high (70%), 5 minutes. Rearrange, do not turn over, cover continue cooking for 4 to 9 minutes. Pour tomato sauce over chicken, sprinkle with cheese.
Microcook, uncovered, on high for 2-4 minutes.
Serve with spinach noodles and garlic toast.
From the recipe file of Sheila Exner - September 1991

Submitted By SHARON STEVENS On 12-11-94 1022

CHICKEN BREASTS PARMESAN

Servings: 4 servings

Ingredients:

½ cub Seasoned dry bread crumbs,
Fine
¼ cub Grated parmesan cheese
1 ½ pound Boneless chicken breasts
2 Eggs, at room temperature
3 tablespoon Olive oil
1 cub Shredded mozzarella cheese
8 ounce Can tomato sauce
1 teaspoon Dried Italian seasoning
¼ teaspoon Garlic salt
Grated Parmesan cheese

Preparation:

1. On wax paper combine bread crumbs and ¼ cup grated Parmesan cheese.
Dip
chicken breasts first in egg and then in bread crumb mixture until well coated.
2. Heat oil in a large, heat-resistant, non-metallic skillet over high heat on top of a conventional surface unit. Quickly brown coated chicken pieces on
both sides.
3. In a small bowl combine tomato sauce, Italian seasoning and garlic salt.
Spoon tomato sauce over chicken.
4. Sprinkle the shredded mozzarella cheese over the tomato sauce.
5. Heat, loosely covered with wax paper, in Microwave Oven 5 to 6 minutes or
until sauce is bubbly and chicken is tender. Sprinkle with grated Parmesan cheese and heat, uncovered in Microwave Oven an additional 30 seconds or until cheese is melted.

Chicken Breasts Romano

Servings: 6 servings

Ingredients:

1/3 cub Flour, all-purpose
½ teaspoon Salt
¼ teaspoon Pepper
6 Chicken breast halves;skinnd
2 tablespoon Shortening; melted
¼ cub Onion; minced
2 cub Tomato juice
2 tablespoon Cheese, Romano or Parmesan;grated
1 tablespoon Sugar
½ teaspoon Salt
½ teaspoon Garlic salt
½ teaspoon Oregano, whole
¼ teaspoon Basil leaves
1 teaspoon Vinegar
4 ounce Mushrooms, sliced; drained
1 tablespoon Parsley; minced
½ cub Cheese, Romano or Parmesan;grated
Spaghetti; hot, cooked (opt)
Parsley sprigs; opt.

Preparation:

Combine flour, ½ teaspoon salt, and pepper. Dredge chicken in flour mixture, and brown in hot shortening. Drain chicken on paper towels.
Pour off all but 1 tablespoon of pan drippings.

Saute onion in reserved drippings until tender. Add next 10 ingredients, stirring well. Return chicken to skillet; cover and simmer 45 minutes or until tender. At serving time, sprinkle chicken with ½ cup Romano cheese. Serve over spaghetti and garnish with parsley sprigs, if desired.

SOURCE: Southern Living Magazine, sometime in 1979.
Typos by Nancy Coleman.

Chicken Breasts Southwestern

Servings: 4 Servings

Ingredients:

2/3 cub Vegetable oil
1/3 cub Lime juice
2 tablespoon Green chilies; chopped
1 teaspoon Fresh garlic; minced
4 Chicken breasts halves; Skinned
8 slice Cheddar cheese
Salsa

Preparation:

In 9" square baking pan stir together all marinade ngredients. Add chicken breasts; marinate, turning once, in refrigerator at least 45 minutes. Meanwhile, prepare grill placing coals to one side; heat until coals are ash white. Make aluminum foil drip pan; place opposite coals. Remove chicken from marinade; drain. Grill chicken 7 minutes; turn. Continue grilling until fork tender, 6 to 8 minutes.
Top each chicken breast with 2 slices cheese. Continue grilling until cheese begins to melt. Serve with salsa.
From: Terri Woltmon Date: 04-15-94 (20:09) Number:
208 From

CHICKEN BREASTS SOUTHWESTERN

Servings: 4 servings

Ingredients:

2/3 cub Vegetable oil
1/3 cub Lime juice
2 tablespoon Green chilies; chopped
1 teaspoon Fresh garlic; minced
4 Chicken breasts halves; Skinned
8 slice Cheddar cheese
Salsa

Preparation:

In 9" square baking pan stir together all marinade ngredients. Add chicken breasts; marinate, turning once, in refrigerator at least 45 minutes. Meanwhile, prepare grill placing coals to one side; heat until coals are ash white. Make aluminum foil drip pan; place opposite coals. Remove chicken from marinade; drain. Grill chicken 7 minutes; turn. Continue grilling until fork tender, 6 to 8 minutes.
Top each chicken breast with 2 slices cheese. Continue grilling until cheese begins to melt. Serve with salsa.

CHICKEN BREASTS STUFFED W/GARLIC, GINGER, HAM & TARRAGON

Servings: 4 servings

Ingredients:

6 Boneless chicken breasts
Salt & fresh ground pepper
3 tablespoon Lemon juice
½ pound Ham; finely chopped (about one cup)
2 To 3 garlic clove peeled & finely chopped
2 tablespoon Fresh ginger peeled & finely chopped
4 tablespoon Fresh tarragon; chopped (or preserved in vinegar)
1 large Lemon; chopped zest of
Lemon juice or white wine
Butter
Vegetable mirepoix
1 cub Chicken stock
1 cub Whipping cream
Salt and pepper; to taste

Preparation:

To prepare chicken breasts, place between sheets of waxed paper.
Gently pound with a mallet until flat and tender. Sprinkle each with salt, pepper and lemon juice. Keep covered in refrigerator.

To make stuffing, combine ham, garlic, ginger, half the tarragon and about 2/3 of the lemon zest in a bowl, blending well. Add a dash of lemon juice or wine to moisten.

To stuff breasts, place equal amounts of filling on center of each.
Bring sides up to encase filling, shaping with your hands into a round package and tucking in ends to seal. Greasy the shiny side of six, foot-long strips of foil, about 2 inches wide. Encircle each breast with foil, greased side in, pulling tightly so that foil wraps around breast. (This retains shape during baking.) Fold over edge on top to secure foil. Brush tops of chicken with butter. Sprinkle with salt, pepper and a little tarragon. Can be refrigerated, covered at this point, if baking is to be done several hours later.

Preheat oven to 400 F. Place the vegetable mirepoix in bottom of a large baking dish. Place chicken breasts on top of vegetables. Pour enough wine around bottom of pan just to cover mirepoix. Bake 10 to 12 minutes, then turn heat down to 350 degrees. Baste chicken. Cover pan loosely with foil and bake another 15 minutes or until chicken breasts are done but still moist inside. Remove foil covering from pan; turn broiler on to brown chicken tops, about 2 minutes.

Remove pan from oven. Place chicken on heated platter and keep warm; carefully remove foil strips. Meanwhile, remove and discard mirepoix vegetables from roasting pan. Place pan on top of stove. Remove any surface fat and bring to a boil. Add chicken stock and cream and reduce over high heat, stirring until of desired consistency. Taste and adjust seasonings.

To serve, garnish chicken breasts with remaining lemon zest and tarragon. Place a little sauce on a heated plate, then place chicken breast on top.

Good served with rice-stuffed tomatoes.

Serves 4 to 6, depending upon size of chicken breasts.

Note: Mirepoix means aromatic vegetables (carrot, celery and onion) chopped and placed in the bottom of a roasting pan).

Most of this dish can be prepared in advance.

From Nancy Enright's Canadian Herb Cookbook. By Nancy Enright.
Toronto: James Lorimer & Company Publishers, 1985. Pp. 56-57. ISBN 0-88862-788-2. Posted by Cathy Harned.

CHICKEN BREASTS STUFFED WITH ORZO

Servings: 4 servings

Ingredients:

½ cub Uncooked orzo or riso pasta
¾ cub Low-sodium chicken broth (or water)
Salt; as desired
1 teaspoon Freshly ground black pepper
1 tablespoon Olive oil
1 small Onion peeled & coarsely diced
2 tablespoon Minced garlic
2 Anchovy fillets; chopped
¼ cub Tightly packed, fresh basil
1 Egg white
1 tablespoon Dry bread crumbs
4 large Chicken breast halves boned
1/3 cub Marsala
¼ cub Balsamic or red wine vinegar
3 tablespoon Olive oil

Preparation:

COMBINE PASTA AND BROTH in a small pot, cover, place over medium-high heat, bring to a boil and cook 5 minutes, or until barely soft. Remove from heat and transfer contents of the pot to a work bowl. Add salt and pepper.
Meanwhile, heat the olive oil over medium heat in a medium skillet on the stove, add the onions, garlic and anchovies and cook, stirring occasionally, until onions are softened, about 8 to 10 minutes. Scrape the mixture into a food processor, add basil and puree until coarsely ground.
Add onion mixture to the pasta in the mixing bowl and add egg white and bread crumbs. Mix well. Chill in the refrigerator. Pull the tenderloins off the meat side of each breast and set aside. Remove the skin in 1 piece and set aside. Place breasts between layers of plastic wrap or wax paper and flatten to a ⅜-inch thickness. Gently flatten the tenderloins. Lay the breasts down on what was their skin side and place about 1/3 cup stuffing on each breast, leaving a 1-inch border. Gather up the edges around the stuffing as best you can. Lay a tenderloin on the opening and wrap each bundle with the skin. Preheat oven to 350F. Place the bundles in a baking dish just large enough to hold them comfortably. Pour in Marsala and vinegar, cover and place in oven for 20 minutes. Arrange the chicken on a platter and pour the cooking juices into a saucepan. Place saucepan over high heat and boil until reduced by half. Remove from the heat, pour the sauce into a mixing bowl and vigorously whisk in 3 tablespoons olive oil.
Pour the sauce over the chicken and serve immediately.

CHICKEN BREASTS STUFFED WITH SWEET PEPPER AND THYME

Servings: 4 servings

Ingredients:

1 Sweet green red pepper
1 Sweet yellow pepper
1 Sweet red pepper
1 tablespoon Butter
¾ teaspoon Salt
3 ⅜ teaspoon Pepper
½ teaspoon Dried thyme
4 Boneless chicken breasts
1/3 cub Chicken stock or white wine
1 teaspoon Dijon mustard

Preparation:

Beautiful enough for special spring dinners, yet easy enough for weekday suppers, these chicken breasts are bursting with the fresh flavors of simple ingredients. This recipe can also be doubled if you have extra guests.
Remove one-quarter of each sweet pepper; cut out a few decorative shapes and set aside for garnishing. Cut remaining sweet peppers into thin strips.
In nonstick sksillet, melt butter over medium heat; cook sweet pepper strips and ¼ tsp each of the salt, pepper and thyme, stirring, for 3 minutes. Set aside.
Pat chicken breasts dry. Place, skin side up, between 2 sheets of waxed paper; pound lightlyu to ¼-inch thickness. Turn chicken over; sprinkle skinless sides with ¼ tsp each of the salt and pepper.
Place sweet pepper strips crosswise on short end of each chicken breast; roll up and secure with toothpicks. Sprinkle with remaining salt, pepper and thyme. In same skillet, brown chicken lightly on all sodes. Transfer to baking sheet; bake in 375F 190C oven ;for 10-15 ;minutes or until chicken is no longer pink inside.
Meanwhile, in skillet, bring chicken stock to boil, stirring to scrape up any ;brown bits. Stir in Dijon mustard; cook, stirring, over medium heat for about 2 minutes or until slightly reduced. Spoon over chicken.
Garnish with sweet pepper cutouts.

CHICKEN BREASTS SUPREME

Servings: 6 servings

Ingredients:

3 pound Chicken breasts
½ cub Finely chopped onion
2 tablespoon Butter
10 ½ ounce Cream of mushroom soup,
Canned, condensed
1 cub Milk
1 teaspoon Salt
⅛ teaspoon Pepper

Preparation:

1. Place chicken breasts, skin-side-down in a shallow, heat- resistant, non-metallic, 10-inch baking dish.
2. Heat, uncovered, in Microwave Oven 10 minutes. Set chicken aside.
3. In a deep, heat-resistant, non-metallic casserole, melt 2 table-spoons butter in Microwave Oven 15 seconds.
4. Add onion to melted butter and heat, uncovered, in Microwave Oven 2 ½ minutes or until onion is tender.
5. Add soup, milk and seasonings to onions. Stir well to combine all ingredients.
6. Heat, uncovered, in Microwave Oven 3 minutes.
7. Pour sauce over chicken and heat, covered, 6 minutes in Microwave Oven or
until chicken is tender.

CHICKEN BREASTS W/ SOUR CREAM

Servings: 8 servings

Ingredients:

8 Bnls,sknls, chicken breast
16 slice Bacon
3 package 3 oz., smoked sliced beef
1 can Cream of mushroom soup
2 cub Sour cream

Preparation:

1. Roll each breast in 1 slice bacon. ( More may be necessary if breasts are unusually large. The breast must be totally surrounded with bacon.) 2.
Shred beef and place in a 13 x 9-inch baking dish. Top with the chicken breasts. 3. Combine soup and sour cream. Spoon over chicken breasts. 4.
Bake, uncovered, 275 degrees, 3 hours, or until chicken is tender. Cover tightly with foil if it begins to get too brown.

CHICKEN BREASTS WITH APPLES AND CIDER CREAM

Servings: 6 servings

Ingredients:

SAUCE:
2 cub Cider
1 tablespoon Mustard, Dijon
2 cub Cream, heavy
½ cub Milk, canned
⅛ teaspoon Pepper, cayenne
¼ teaspoon Salt
¼ teaspoon Pepper, white

CHICKEN:
6 Chicken breasts, boneless
¾ cub Flour
1 ½ teaspoon Salt
1 ½ teaspoon Pepper, black
½ cub Oil, olive
2 Apples

Preparation:

In a 2 quart saucepan, reduce the cider to ½ cup. Whisk in mustard, cream, and canned milk and reduce to about 2 cups over medium-high heat or until the sauce thickens. Add the seasoning, set aside to cool and pour into a wide mouth jar.
Dredge chicken in combined flour/salt/pepper. Heat 3 T oil in a large skillet. Add chicken and saute on one side for about 5 minutes. Turn and saute for 3-5 minutes more or until just slightly undone.
Meanwhile, core and slice apples into ¼" slices. Remove chicken; keep warm. Add remaining 1 T oil to pan. Add apple slices and saute for 3-5 minutes or until just tender. Remove apples. Add cider cream sauce to pan and heat while scraping up any little browned bits from the pan bottom. Return chicken to warm sauce for one minute, then top with apple rings and sauce. Heat for one minute and serve.
Can be held in slack oven or very low heat for about 10-15 minutes.

CHICKEN BREASTS WITH BACON

Servings: 1 servings

Ingredients:

6 Whole chicken breasts (skin
Boned, salt lightly)
2 Bunches of green onions
(chopped include some green
8 oz. cream cheese
1 pound Bacon (more or less)

Preparation:

Cream together cheese and chopped onions; form into 12 walnut sized balls.
Wrap half a chicken breast around each one, and one or two slices of bacon around that in such a way as to cover as much of the chicken as possible.
Secure each little bundle with a toothpick or two. Then broil them on a rack, with a drip pan underneath 6 to 8 inches from the broiler unit. Turn occasionally, as they brown, and broil about 30 minutes, or until the bacon is done.

CHICKEN BREASTS WITH BALSAMIC VINEGAR SAUCE

Servings: 4 servings

Ingredients:

2 Whole chicken breasts, boned
And halved
Salt and freshly ground
Pepper
2 tablespoon Butter; divided
1 tablespoon Vegetable oil
1 tablespoon Finely chopped shallots
3 tablespoon Balsamic vinegar
1 ½ cub Chicken broth
2 teaspoon Finely chopped fresh
Marjoram

Preparation:

Sprinkle chicken with salt and pepper. Heat 1 tb butter and the oil in large heavy frypan over high heat. Add chicken, skin-side down, and cook until skin is crisp. Reduce heat to medium-low; turn chicken breasts over and cook until chicken is no longer pink inside, about 12 minutes. Transfer chicken to heated platter and keep warm in oven.
Pour off all but 1 tb fat from frypan. Add shallots and cook over medium-low heat for 3 minutes or until translucent, scraping up any browned bits. Add vinegar and bring to a boil. Boil for 3 minutes or until reduced to a glaze, stirring constantly. Add broth and boil until reduced to ½ cup, stirring occasionally.
Season to taste with salt and pepper.
Remove sauce from heat and whisk in remaining 1 tb butter and marjoram. Whisk in any juices from chicken.
Spoon sauce over chicken and serve immediately.
Makes 4 servings.
Source: The Vancouver Sun Sept 21/94

CHICKEN BREASTS WITH CHILIES AND ARROZ BLANCO

Servings: 6 servings
Source: MAINPOUL.ZIP

Ingredients:

8 Chicken breast halves,skinned and boned
Salt and freshly groundblack pepper
4 tablespoon Butter or margarine, divided
2 tablespoon Vegetable oil
1 large Onion, thinly sliced andseparated into rings
2 pound Anaheim chilies, peeled andseeded, divided or 4
Cans (4 oz each) greenchilies, drained
1 cub Milk, divided
2 tablespoon Flour
2 cub Sour cream
1 4 ounce cup grated Cheddarcheese

Preparation:

Arroz Blanco (recipe follows)

Season chicken with salt and pepper. In large skillet, heat 2 Tbsp butter and oil. Add chicken and cook over medium high heat until light brown on both sides. Remove from pan and set aside. Cook onion in skillet until soft, but not brown. Cut all but 3 chilies into strips. Add strips to onion and cook over medium heat 5 minutes.
Remove from heat and set aside. Place 3 whole chilies, ¼ cup milk and ½ tsp salt in blender or food processor. Process until smooth.
Add sour cream and blend a few seconds more. Set aside. Melt remaining 2 Tbsp butter in small saucepan. Blend in flour. Add ¾ cup milk and cook, stirring until smooth and thickened. Remove from heat. Stir in sour cream mixture. Arrange half the chicken breasts in a casserole. Top with half the onion chilies mixture. Spread with half the sauce. Repeat layers. Bake, covered, @ 375 degrees for 25 minutes. Remove from oven. Sprinkle with cheese. Bake 3 to 4 minutes.
Serve over beds of fluffy Arroz Blanco. Makes 6 servings.

ARROZ BLANCO: Melt 2 Tbsp butter or margarine in 2 to 3 quart saucepan. Add 1 cup uncooked rice and cook over moderate heat until golden, stirring often. Add ½ cup chopped onions and 2 cloves minced garlic; cook until onions are soft but not brown. Add 2 cups chicken broth and 1 tsp cumin seed. Bring to a boil; stir once or twice. Reduce heat, cover, and simmer 15 minutes or until rice is tender and liquid is adsorbed. Salt to taste.

CHICKEN BREASTS WITH CURRIED STUFFING

Servings: 4 servings

Ingredients:

½ cub Shredded Carrot
¼ cub Sliced Green Onion
1 teaspoon Curry powder (or less)
1 tablespoon Margarine
½ cub Soft Bread Crumbs
2 tablespoon Raisins
1 tablespoon Water
4 Med Chicken Breast Halves *
⅛ teaspoon Salt
¼ teaspoon Paprika
¼ cub Low-fat Plain Yogurt
2 teaspoon Orange marmalade

Preparation:

* 4 med (12 oz total) boned skinless chicken breast halves In a small saucepan cook carrot, green onion, and curry powder in margarine till vegetables are tender. Remove from heat and stir in bread crumbs, raisins, and water.
Place 1 chicken breast half, boned side up, between 2 pieces of clear plastic wrap. Working from the center to the edges, pound lightly with a meat mallet to ¼" thickness. Remove plastic wrap. Repeat with remaining chicken. Sprinkle chicken pieces lightly with salt.
Place ¼ of the stuffing mixture on ½ of each chicken breast. Fold the other half of the chicken breast over the filling. Secure with a toothpick. Place chicken in an 8x8x2" baking dish. Sprinkle with paprika.
Bake, covered, 350 deg F, for about 25 minutes or till chicken is tender and no longer pink.
Meanwhile, combine yogurt and marmalade. To serve, dollop about 1 Tbspn yogurt mixture atop each piece of chicken.
************************************************************ Per serving: 223 calories, 28 g protein, 12 g carbohydrates, 6 g fat, 73 mg cholesterol, 209 mg sodium, 363 mg potassium.

CHICKEN BREASTS WITH GREEN CORIANDER (CILANTRO)

Servings: 2 servings

Ingredients:

2 Boneless chicken breasts
1 bunch Baby carrots
1 bunch Coriander (cilantro)
2 tablespoon Best quality olive oil
1 teaspoon Lemon juice

Preparation:

Skin the chicken breasts and dust them with a little salt and pepper. Lay each one on a square of baking parchment, flatten it lightly with the palm of your hand and lay a sprig of coriander on top. Fold the sides of the paper over the meat, excluding as much air as possible, and roll up to make a neat flat parcel. Then overwrap carefully with foil to make a waterproof package. Trim and scrub the carrots. Measure the olive oil into a small saucepan and add a seasoning of salt and pepper. Coarsely chop a tablespoon or two of coriander leaves (a little less for beginners, a little more for addicts) and reserve separately. All these preparations can be done well ahead.
About 20 minutes before you plan to serve the dish, start cooking.
Steam the baby carrots. Drop the chicken parcels, seam side up, into a large pan of boiling water and cook for 13 to 18 minutes depending on the size of the breasts. Barely a bubble should disturb the surface of the liquid while the chicken cooks. Transfer the parcels, still wrapped up, to a low oven for 5 minutes to let the meat set.
Blot the carrots dry and arrange them on a warmed serving dish. Warm the olive oil. Unwrap the chicken and add just 1 to 2 tablespoons of the juices to the pan of warming olive oil. Quickly carve the breasts into thin slices and arrange the meat beside the carrots. Add the lemon juice to the hot olive oil and immediately pour the sizzling mixture over the chicken and carrots. Scatter with chopped coriander and serve straightway with hot crusty bread to mop up the juices.

Chicken Breasts with Orange Sauce

Servings: 6 Servings

Ingredients:

3 Whole chicken breasts,halved
1 teaspoon Salt divided
¼ cub Butter/margarine
2 ½ tablespoon Flour
2 tablespoon Sugar
¼ teaspoon Dry mustard
¼ teaspoon Cinnamon
¼ teaspoon Ginger
1 ½ cub Hot cooked rice
Parsley for garnish
Orange slices for garnish

Preparation:

Sprinkle chicken breasts with ½ tsp. salt. Brown in butter in skillet; remove. Add flour, sugar, spices, and remaining ½/tsp. salt to dripings in skillet; stir to smooth paste. Gradually stir in orange juice. Cook, stirring constantly, until mixture thickens and comes to boil. Add chicken breasts and cover. Simmer over low heat until chicken is tender, about 30-40 min. Remove chicken to serving platter.
Serve with hot cooked rice and sauce. Garnish with orange slices and parsley.

CHICKEN BREASTS WITH RICE

Servings: 4 servings

Ingredients:

1 each Jar (2 ½ oz) Dried Beef
2 each Med. Stalks Celery, Chopped
1 each Small Onion, chopped
1 tablespoon Butter or Margarine
2 cub Cooked Rice
2 tablespoon Chopped Parsley
1 each Jar (1 oz) Pine Nuts (opt.)
1 ½ pound (2 Med.) Chicken Breasts *
½ teaspoon Seasoned Salt
1 Paprika

Preparation:

* Have the butcher bone and cut each breast in to halves.
~-------------------------------------------------------------------------- Snip beef into small pieces. Cover and microwave beef, celery, onion and margarine in 2-Qt casserole on high (100%) until onion is crisp tender, 3 to 4 minutes. Stir in rice, parsley, and pine nuts.
Arrange chicken breasts skin sides up and thickest parts ot outside on rice mixture. Sprinkle with seasoned salt and paprika. Cover and microwave 5 minutes; turn casserole one half turn. Microwave until chicken is done, 8 to 11 minutes.

Chicken Breasts with Sour Cream

Servings: 8 Servings

Ingredients:

8 Bnls,sknls, chicken breast
16 slice Bacon
3 package 3 oz., smoked sliced beef
1 can Cream of mushroom soup
2 cub Sour cream

Preparation:

1. Roll each breast in 1 slice bacon. ( More may be necessary if breasts are unusually large. The breast must be totally surrounded with bacon.) 2. Shred beef and place in a 13 x 9-inch baking dish.
Top with the chicken breasts. 3. Combine soup and sour cream. Spoon over chicken breasts. 4. Bake, uncovered, 275 degrees, 3 hours, or until chicken is tender. Cover tightly with foil if it begins to get too brown.

CHICKEN BREASTS WITH SPICY RUB

Servings: 4 servings

Ingredients:

4 each Chicken breasts
2 teaspoon Vegetable oil
1 ------------rub-------------
2 tablespoon Ground cumin
2 tablespoon Paprika
2 tablespoon Brown sugar
1 tablespoon Black pepper
1 teaspoon Curry powder
1 teaspoon Cayenne
1 teaspoon Salt
½ teaspoon Five spice powderr
1 tablespoon Dijon mustard
1 tablespoon Red wine vinegar
1 tablespoon Vegetable
2 each Cloves garlic, minced

Preparation:

Pat chicken pieces dry. Combine ingredients for rub. Smear rub over bother sides of chicken; the more you use, the spicer it will be. Heat barbecue. Brush grill with 2 tablespoons oil. Place chicken on grill, skin side down. Cook over medium heat, about 10 to 12 minutes per side, until chicken is justed cooked through. (If heat is too high, coating will burn; if too low, cooking time will be a little longer).

CHICKEN BREASTS XERES

Servings: 4 servings

Ingredients:

2 large Boneless chicken breasts split
Salt and pepper; as desired
½ pound Mushrooms
6 tablespoon Olive oil
2/3 cub Sherry vinegar
2 tablespoon Tomato paste
2 tablespoon Chopped parsley

Preparation:

TRIM EXCESS SKIN from the breasts. Sprinkle breasts with salt and pepper and set aside. Quarter larger mushrooms, halve smaller ones and set aside.
Heat 1 tablespoon oil in an aluminum skillet or frying pan over high heat and brown chicken on skin side. Transfer the chicken to a plate and pour off fat. Reduce heat to medium, pour in vinegar and dissolve the tomato paste in it. Replace chicken in skillet, skin side up. Cover and cook 3 minutes. Uncover; cook until chicken is done, 6 minutes. While the chicken is cooking, heat 1 teaspoon oil in another frying pan and cook the mushrooms about 3-to-4 minutes. Arrange chicken and mushrooms on platter.
Whisk in the rest of the olive oil; mix in parsley. Pour juices that have collected on the platter into sauce. Pour sauce over chicken and mushrooms; serve immediately.

CHICKEN BROCCOLI ORIENTALE

Servings: 4 servings

Ingredients:

1 tablespoon Vegetable oil
1 pound Chicken breasts or thighs skinless, boneless cut into strips
1 Small onion; diced
1 Green or sweet red pepper medium, cut 1-inch squares
1 can Cream of broccoli soup Campbell's condensed 10-¾ ounce can
3 tablespoon Water
1 tablespoon Soy sauce
2 package Chicken ramen noodle soup Campbell's or Ramen Pride 3 ounce packages

Preparation:

In 10-inch skillet or wok over medium-high heat, in hot oil, stir-fry half the chicken until browned, stirring occasionally. Remove; set aside.
Repeat with remaining chicken. In same skillet stir-fry onion and green pepper until tender-crisp, stirring occasionally. Reduce heat to low.
Stir in reserved chicken, broccoli soup, water and soy. Heat through, stirring occasionally. Meanwhile, cook noodles according to package directions. Add seasoning packets; drain off most of liquid. Spoon chicken mixture over noodles. Serve with additional soy if desired.

CHICKEN BROCCOLI SALAD

Servings: 2 servings

Ingredients:

1/3 cub Uncooked Bulgur
(1 C. Cooked Brown Rice
May Be Substituted For
Bulgur.)
2 2/3 cub Boiling Water Divided
1 teaspoon Chicken Bouillon Granules
1 cl Garlic Crushed
1 (10 Oz.) Chicken Breast
Skinned
½ cub Broccoli Flowerets
2 tablespoon Minced Green Onions
1 teaspoon Lime Juice
¼ teaspoon Pepper
¼ teaspoon Crushed Red Pepper Flakes
1 teaspoon Minced Gingerroot

Preparation:

Combine Bulgur & 2/3 C. Boiling Water in A Large Bowl; Let Stand 30 To 45 Min. OR Until Liquid Is Absorbed. Set Aside.
Combine Bouillon Granules, Garlic, & Remaining 2 C. Boiling Water in A Medium Saucepan. Bring To A Boil Over High Heat; Add Chicken. Cover, Reduce Heat & Simmer 20 Min. OR Until Chicken Is Tender. Remove Chicken & Let Cool. Discard Broth. Bone Chicken & Cut Into Bite Side Pieces, Combine With Reserved Bulgur. Steam Broccoli 5 Min. OR Until Crisp Tender.
Add To Chicken Mixture. Add Green Onions, Lime Juice Pepper, Red Pepperflakes & Gingerroot To Chicken Mixture, Tossing Well. Cover & Chill 2 To 3 Hours.

CHICKEN BURGERS WITH MUSTARD SAUCE

Servings: 8 servings

Ingredients:

MUSTARD SAUCE:
3 tablespoon Dijon mustard
1 tablespoon Coleman's mustard
1 tablespoon Oil
½ Onion; chopped
½ Celery stalk; chopped
¼ cub White wine vinegar
2 cub Brown stock
1 ½ teaspoon Crushed black pepper
1 dash Salt
1 dash Worcestershire sauce

BURGERS:
4 Chicken breast halves(boned and skinned) -=OR=-
1 -(2 ½-lb) chicken, boned and skinned
1 pound Lean veal
1 tablespoon Chopped parsley
1 ½ teaspoon Salt
½ teaspoon White pepper
1 dash Worcestershire sauce
3 drop Hot pepper sauce
2 slice White bread
¼ cub Hot milk
1 Egg
2 tablespoon Oil
1 medium Onion; sliced
¼ pound Mushrooms; sliced
1 Bay leaf
1 dash Fresh thyme
1 cub Dried bread crumbs
¼ cub Butter

Preparation:

Mix mustards. Heat 1 tablespoon oil. Add chopped onion and celery and saute until tender. Add vinegar and reduce by half. Stir in mustard mixture and brown stock. Cook 30 minutes. Add black pepper, dash salt and Worcestershire sauce. Strain into sauceboat. To make burgers, grind chicken and veal together. Stir in parsley, 1 ½ teaspoons salt, white pepper, Worcestershire and hot pepper sauce. Soak bread in milk and add to meat mixture along with egg, mixing well. Heat 2 tablespoons oil, add sliced onion and cook until barely tender. Add mushrooms, bay leaf and thyme.
Saute until liquid has evaporated. Remove bay leaf. Add mushroom mixture to meat mixture. Combine, stirring 2 to 4 minutes or combine in food processor until almost smooth. Form into patties and coat with bread crumbs. Melt butter in large skillet and add patties. Cook until browned on both sides, then remove from skillet. When ready to serve, place browned patties in baking pan and bake at 375F 10 minutes to crisp. Serve with mustard sauce.

Chicken Cacciatore

Servings: 6 servings

Ingredients:

3 pound Broiler-fryer; cut up
¼ cub Oil, olive
2 medium Onions; cut in ¼" slices
2 Garlic cloves; minced
16 ounce Tomatoes, whole
15 ounce Tomato-herb sauce
1 teaspoon Salt
1 teaspoon Oregano; or basil
½ teaspoon Celery seeds
¼ teaspoon Pepper
1 Bay leaf
¼ cub Wine, Sauterne cooking
Spaghetti; hot, cooked
Cheese, Parmesan; grated

Preparation:

Brown chicken in olive oil in a large skillet; remove chicken, and set aside. Add onion and garlic to the pan drippings; saute until tender.

Combine next 7 ingredients, stirring well. Return chicken to skillet, and add sauce. Cover and simmer 30 to 45 minutes; stir in cooking wine. Cook, uncovered, 15 to 20 minutes over very low heat or until chickne is tender; turn chicken occasionally. Skim off excess fat. Serve chicken and sauce over spaghetti; sprinkle with Parmesan cheese.

SOURCE: Southern Living Magazine, May 1980.
Typos by Nancy Coleman.

CHICKEN CAESAR SALAD

Servings: 7 servings

Ingredients:

4 1 oz. slices French bread
Vegetable cooking spray
½ teaspoon Garlic powder
2 pound Boneless chicken breasts
1/3 cub Fresh lemon juice
¼ cub Red wine vinegar
1 tablespoon Olive oil
1 teaspoon Anchovy paste
¼ teaspoon Fresh ground pepper
5 cl Garlic
9 cub Romaine lettuce
¼ cub Grated parmesan cheese

Preparation:

1. Trim bread crusts and discard.Cut bread into 1 inch cubes. Place cubes in a single layer on a baking sheet. Coat cubes with cooking spray; sprinkle with garlic powder; toss well. Bake at 350F for 15 minutes or until lightly browned and set aside.

2. Coat a large nonstick skillet with cooking spray; place over med- high heat until hot. Add chicken halves; saute 6 minutes on each side or until well done. Remove chicken from skillet; let cool. Cut chicken across the grain into thin slices; set aside.

3. Combine lemon juice and next 5 ingredients in container of an electric blender. Cover and process until smooth. Add ¼ cup of the lemon juice mixture to the chicken; toss gently to coat.

4. In a large salad bowl, place the lettuce. Drizzle remaining lemon juice mixture over lettuce and toss well. Add the chicken mixture and cheese, and toss gently to coat. Serve with croutons.

Calories per 1 ½ cup serving: 257

Source: Cooking Light Magazine, May-June 1993

Chicken Casserole

Servings: 1 servings

Ingredients:

6 Chicken breasts with bone &
Skins
1 can Cream of chicken soup
1 cub Sour cream
1 small Onion, chopped
Sage
Celery seed
Black pepper
Salt
2 Packs Ritz crackers

Preparation:

Wash 6 chicken breasts and boil until tender. When tender remove chicken from broth to cool, save broth. Bone and skin chicken, cut into strips and spread in long baking dish (I use a 13 x 9 x 2 inch pan). Preheat oven to 350 degrees. In 2 quart bowl mix 1 can cream of chicken soup with ½ cup of broth. Add 1 cup sour cream and chopped onion to soup mixture and spread over chicken Lightly sprinkle sage, black pepper, sage and salt on top. Crumble 2 packs of Ritz crackers on top. Pour 1 ½ cups of broth over crackers.
Place in oven and bake at 350 degrees for about 35-40 minutes.

Chicken Chipotle Adobo

Servings: 6 servings

Ingredients:

6 large Chicken Breasts, Boneless
2 cub Adobo Sauce
1 Chipotle Chile, Seeds andMembrane Removed

Preparation:

This dish is so easy to prepare and if you enjoy the smoky flavor of Chipotle Chiles and Adobo sauce it ranks high.

I use an Adobo sauce that is available commercially and comes in a concentrated paste that is reconstituted with water to measure two cups.

Prepare the Adobo sauce and set aside. Remove the seeds and membrane from one Chipotle Chile. Mince the chile as fine as you can get it, then combine it with the Adobo sauce.

Rinse and pat dry the chicken breasts. Coat an electric skillet with pam and pan fry the chicken breasts until they are nicely browned.
Add the Adobo sauce and lower the heat to medium-low and continue to cook until the sauce is heated through and the chicken breasts are well coated.

Serve the chicken with Spanish Rice and refried beans or Mexican Stewed Tomatoes.

My wife is only in the early stages of becoming a chilehead and she thought this dish was wonderful.

Note: In Southern California we have a commercial adobo sauce called Rogelio Bueno Authentico Adobo that comes in an 8 ¼ ounce jar. It sure beats going through the trouble of making the sauce from scratch and saves a lot of time.

From the Cyberkitchen of Syd Bigger.

Chicken Chop Suey

Servings: 4 servings

Ingredients:

1 pound Uncooked chicken breast,
Cut in 1" cubes
1 tablespoon Oil
3 Cubes vegetable bouillon
½ cub Unsweetened pineapple juice
2 tablespoon Soy sauce
½ teaspoon Ginger
½ teaspoon Horseradish
½ cub Sliced celery
1 Green pepper, sliced
½ cub Sliced mushrooms
1 Tomato, diced
¼ cub Sliced green onions
1 ½ cub Fresh Chinese pea pods
4 ounce Water chestnuts (1 can)
3 cub Fresh bean sprouts

Preparation:

Pan fry chicken in oil. Remove from heat and set aside. In another pan, crush bouillon cubes and dissolve in pineapple juice. Add soy sauce, ginger, horseradish, celery and green pepper; heat through.
Combine chicken with tomato, green onions, pea pods and water chestnuts; stir-fry about 2 minutes. Pour over fresh bean sprouts, top with pineapple sauce; serve immediately.

CHICKEN CHOP SUEY

Servings: 4 servings

Ingredients:

1 pound Uncooked chicken breast,
Cut in 1" cubes
1 tablespoon Oil
3 Cubes vegetable bouillon
½ cub Unsweetened pineapple juice
2 tablespoon Soy sauce
½ teaspoon Ginger
½ teaspoon Horseradish
½ cub Sliced celery
1 Green pepper, sliced
½ cub Sliced mushrooms
1 Tomato, diced
¼ cub Sliced green onions
1 ½ cub Fresh Chinese pea pods
4 ounce Water chestnuts (1 can)
3 cub Fresh bean sprouts

Preparation:

Pan fry chicken in oil. Remove from heat and set aside. In another pan, crush bouillon cubes and dissolve in pineapple juice. Add soy sauce, ginger, horseradish, celery and green pepper; heat through. Combine chicken with tomato, green onions, pea pods and water chestnuts; stir-fry about 2 minutes. Pour over fresh bean sprouts, top with pineapple sauce; serve immediately.

Chicken Chow Mein

Servings: 4 servings

Ingredients:

4 Chicken breast,cooked *
8 Green onions,sliced 1 in.pcs
1 cub Bell pepper, thinly sliced
1 cub Mushrooms, quartered
2 cub Bean sprouts
1 cub Water
Salt, Pepper, and other
Seasonings to taste

Preparation:

* Chicken is to be boned and skinned.

Place Bell pepper, mushrooms, and sprouts in teflon skillet with water. Simmer 5 minutes and add the chicken, seasonings and green onion. Cook until chicken is heated and vegetables are tender-crisp.

Good for a lunch, using leftovers too.

Posted on GEnie's Food & Wine RT Jul 09, 1993 by DAISY.LYN

From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005 From: Sylvia Steiger Date: 05-16-94

CHICKEN CHOW MEIN

Servings: 4 servings

Ingredients:

½ pound Dried or fresh egg noodles
¼ pound Boneless chicken breasts, skinned
2 teaspoon Light soy sauce
2 teaspoon Rice wine or dry sherry
1 tablespoon Oil, preferably peanut; plus
1 teaspoon Oil, preferably peanut
1 teaspoon Finely chopped garlic
2 ounce Snow peas; trimmed
1 ounce Smithfield ham or prosciuttofinely shredded
1 teaspoon Light soy sauce
½ teaspoon Granulated sugar
1 tablespoon Finely chopped scallions
2 teaspoon Sesame oil

Preparation:

IF YOU'RE USING DRIED NOODLES, cook according to package instructions, then cool them in cold water until you're ready to use them. If you're using fresh Chinese noodles, boil them for 3-to-5 minutes, then immerse in cold water. Using a cleaver or sharp knife, slice the chicken into shreds 2 inches long. Mix chicken with the 2 teaspoons of light soy sauce and rice wine or sherry in a small bowl. Mix well. Let the chicken marinate at room temperature about 10 minutes. Heat a wok or large skillet. Add the 2 teaspoons of oil, then the chicken shreds. Stir-fry about 2 minutes, then transfer to a plate. Clean the wok. Drain the noodles, shaking off as much water as possible. Reheat the pan, add the 1 tablespoon of oil and garlic.
Stir-fry for 10 seconds, then add the snow peas and ham. Stir-fry about 1 minute, then add the noodles, sugar, 1 teaspoon of soy sauce and scallions.
Continue to stir-fry about 2 minutes, then return the chicken to the noodle mixture. Continue to stir-fry about 3 to 4 minutes or until chicken is cooked. Add the sesame oil and give the mixture a few final stirs. Turn onto a warm platter and serve at once.

CHICKEN CHUNKS WITH PEANUTS IN SPICY SAUCE

Servings: 4 servings

Ingredients:

½ cub Peanuts; raw
3 cub Peanut oil
2 each Whole chicken breasts at roo
1 each Large egg white
1 ½ tablespoon Water chestnut flour
1 -----------sauce------------
4 each Green onions
2 each Large cloves garlic
1 tablespoon Minced ginger root
½ cub Chicken stock
½ tablespoon Sesame oil
½ tablespoon Chinese red vingear
½ tablespoon Dark soy sauce
1 ½ teaspoon Chili paste with garlic
1 tablespoon Dry sherry
1 each Pinch sugar
1 each Cornstarch paste

Preparation:

++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++++ Preparation: Trim ends off green onions and cut light green and white part into 1" sections. Mix all other sauce ingredients in 2-quart saucepan. Reserve. Pull skin off breasts, then pull chicken meat from bones. Slice meat into 1" strips, then crosswise to make 1" chunks. In bowl large enough to hold chicken, add egg white to water chestnut flour. Beat mixture with a single chopstick (not an egg beater or whisk). Stir chicken pieces into egg mixture to coat thoroughly. Marinate 5 minutes. Note: water chestnut flour gives a lighter crust than cornstarch, though the latter may be substituted.
Deep-frying: Heat cooking oil in wok or deep-fryer to medium heat (you'll need more oil for deep-fryer). Fry peanuts until they are a light tan color; if a test peanut browns quickly, turn down heat.
Remove peanuts with strainer or slotted spoon; drain on paper towel or paper bag. Reserve. Turn up heat slightly for chicken. Test a chunk first: chicken should raise to surface immediately & brown in about 2 minutes. Deep-fry coated chicken chunks until golden brown. Deep-fry no more than 8 chunks at a time. Use long chopsticks or spatula to keep pieces separate while they are frying. Remove with long chopsticks or slotted spoon. Reserve. Sauce: While deep-frying chicken, heat sauce to simmer. Add green onions & peanuts about a minute before serving. At the last minute, add chicken pieces to sauce, mix quickly & serve.

Chicken Chunks with Peanuts in Spicy Sauce ( Kung Pao )

Servings: 6 Servings

Ingredients:

½ cub Raw peanuts
3 cub Peanut oil
2 Whole chicken breasts atroom temp.
1 large Egg white
1 ½ tablespoon Water chestnut flour
SAUCE:
4 Green onions
2 large Cloves garlic
1 tablespoon Minced ginger root
½ cub Chicken stock
½ tablespoon Sesame oil
½ tablespoon Chinese red vingear
½ tablespoon Dark soy sauce
1 ½ teaspoon (level) chili paste withgarlic
1 tablespoon Dry sherry
1 pinch Sugar
Cornstarch paste

Preparation:

Preparation: Trim ends off green onions and cut light green and white part into 1" sections. Mix all other sauce ingredients in 2-quart saucepan. Reserve.
Pull skin off breasts, then pull chicken meat from bones. Slice meat into 1" strips, then crosswise to make 1" chunks. In bowl large enough to hold chicken, add egg white to water chestnut flour. Beat mixture with a single chopstick (not an egg beater or whisk). Stir chicken pieces into egg mixture to coat thoroughly. Marinate 5 minutes. Note: water chestnut flour gives a lighter crust than cornstarch, though the latter may be substituted.
Deep-frying: Heat cooking oil in wok or deep-fryer to medium heat (you'll need more oil for deep-fryer). Fry peanuts until they are a light tan color;
if a test peanut browns quickly, turn down heat. Remove peanuts with strainer or slotted spoon; drain on paper towel or paper bag. Reserve.
Turn up heat slightly for chicken. Test a chunk first: chicken should raise to surface immediately & brown in about 2 minutes.
Deep-fry coated chicken chunks until golden brown. Deep-fry no more than 8 chunks at a time. Use long chopsticks or spatula to keep pieces separate while they are frying. Remove with long chopsticks or slotted spoon. Reserve. Sauce: While deep-frying chicken, heat sauce to simmer. Add green onions & peanuts about a minute before serving. At the last minute, add chicken pieces to sauce, mix quickly & serve. From: Terri Woltmon Date: 04-15-94 (20:09) Number: 208 From

CHICKEN CHUNKS WITH PEANUTS IN SPICY SAUCE (KUNG PAO)

Servings: 6 servings

Ingredients:

½ cub Raw peanuts
3 cub Peanut oil
2 Whole chicken breasts atroom temp.
1 large Egg white
1 ½ tablespoon Water chestnut flour
SAUCE:
4 Green onions
2 large Cloves garlic
1 tablespoon Minced ginger root
½ cub Chicken stock
½ tablespoon Sesame oil
½ tablespoon Chinese red vingear
½ tablespoon Dark soy sauce
1 ½ teaspoon (level) chili paste withgarlic
1 tablespoon Dry sherry
1 pinch Sugar
Cornstarch paste

Preparation:

Preparation: Trim ends off green onions and cut light green and white part into 1" sections. Mix all other sauce ingredients in 2-quart saucepan.
Reserve.
Pull skin off breasts, then pull chicken meat from bones. Slice meat into 1" strips, then crosswise to make 1" chunks. In bowl large enough to hold chicken, add egg white to water chestnut flour. Beat mixture with a single chopstick (not an egg beater or whisk). Stir chicken pieces into egg mixture to coat thoroughly. Marinate 5 minutes. Note: water chestnut flour gives a lighter crust than cornstarch, though the latter may be substituted.
Deep-frying: Heat cooking oil in wok or deep-fryer to medium heat (you'll need more oil for deep-fryer). Fry peanuts until they are a light tan color;
if a test peanut browns quickly, turn down heat. Remove peanuts with strainer or slotted spoon; drain on paper towel or paper bag. Reserve.
Turn up heat slightly for chicken. Test a chunk first: chicken should raise to surface immediately & brown in about 2 minutes. Deep-fry coated chicken chunks until golden brown. Deep-fry no more than 8 chunks at a time. Use long chopsticks or spatula to keep pieces separate while they are frying. Remove with long chopsticks or slotted spoon. Reserve.
Sauce: While deep-frying chicken, heat sauce to simmer. Add green onions & peanuts about a minute before serving. At the last minute, add chicken pieces to sauce, mix quickly & serve.

Chicken Cordon Bleu

Servings: 6 servings

Ingredients:

6 Chicken breasts
6 Swiss cheese slices
6 Ham slices
3 tablespoon Flour
1 teaspoon Paprika
6 tablespoon Butter
½ cub Dry white wine
1 teaspoon Chicken bouillon
1 tablespoon Corn starch
1 cub Whipping cream

Preparation:

Pound chicken breasts if they're too thick. Place a cheese and ham slice on each breast within ½ in. of edge. Fold edges of chicken over filling and secure with tooth picks. Mix flour and paprika and coat chicken. Heat butter in skillet and cook chicken until browned on all sides. Add wine and bouillon. Reduce heat to low, cover and simmer 30 minutes. Remove tooth picks and transfer breasts to warm platter. Blend cornstarch with cream and whisk slowly into skillet.
Cook, stirring until thickened and pour over chicken.

CHICKEN CORDON BLEU

Servings: 4 servings

Ingredients:

4 each Boneless Chicken Breasts
4 each Swiss Cheese slices, thin
½ teaspoon Salt
¼ teaspoon Allspice
½ cub Cracker crumbs, crushed
2 tablespoon Water
4 each Ham slices, thin
2 tablespoon Flour
¼ teaspoon Pepper
1 each Egg, slightly beaten
3 tablespoon Shortening

Preparation:

Wash and dry chicken breast, slit one side open to form a pocket for the ham and cheese. Place one slice of ham and one of the cheese into the pocket. Secure with wooden toothpicks.
Mix salt, pepper, flour and allspice. Coat chicken with the mixture.
Dip breasts into the beaten egg, and then into the cracker crumbs. Melt shortening in a large skillet (cast iron best) and brown the breasts.
Reduce heat and add water, cover and cook until done, about 45 minutes.
Remove the cover during the last 2 or 3 minutes to crisp the meat.

CHICKEN CORDON BLEU

Servings: 6 servings

Ingredients:

6 each Medium whole chicken breasts
1 package 8-oz Swiss cheese slices
1 package 8-oz sliced cooked ham
3 tablespoon All-purpose flour
1 teaspoon Paprika
6 tablespoon Butter or margarine
½ cub Dry white wine
1 each Chicken-flavor bouillon cube
1 -- or --
1 teaspoon Chicken-flavor stock base
1 tablespoon Cornstarch
1 cub Heavy or whipping cream

Preparation:

1. Spread chicken breasts flat: fold cheese and ham slices to fit on top: fold breasts over filling and fasten edges with toothpicks.
2. On waxed paper, mix flour and paprika: use mixture to coat chicken pieces.
3. In 12-inch skillet over medium heat, in hot butter or margarine, cook chicken until browned on all sides. Add wine and bouillon ( or stock ). Reduce heat to low; cover and simmer 30 minutes or until fork tender; remove the toothpicks.
4. In cup, blend cornstarch and cream until smooth; gradually stir into skillet. Cook, stirring constantly, until thickened; serve over chicken

CHICKEN CORDON BLEU II

Servings: 6 servings

Ingredients:

6 each Chicken breasts, boned
6 each Thin slices ham
2 cub Swiss cheese, grated
1 each Egg
1 ½ teaspoon Cooking oil
1 tablespoon Water
1 Flour
1 Bread crumbs

SAUCE:
1 can (medium) crushed pineapple,
1 cub Brown sugar
1 tablespoon Lemon juice
1 tablespoon Cornstarch
½ cub Water
¼ cub Sherry
4 tablespoon Butter

Preparation:

Preheat oven to 325 F.
1. Pound chicken breasts to approximately ¼" thickness (without tearing), top with 1 slice ham, and 1/3 cup swiss cheese. Roll up carefully, tucking in ends as you roll.
2. Combine egg, cooking oil and water in a small bowl. Roll chicken in flour, then in egg mixture and then in bread crumbs.
3. Place in pan and bake 325 F. for 20-25 minutes.
4. While chicken is baking, prepare sauce by combining pineapple, brown sugar and lemon juice. Cook on medium heat until bubbly; turn down heat to simmer.
5. Add cornstarch with water slowly until slightly thick.
6. Add sherry and butter. Serve hot over cooked chicken.

CHICKEN COUNTRY SOUP

Servings: 1 servings

Ingredients:

1 pound Chicken breasts, skinned,
Boneless cut into chunks
1 tablespoon Vegetable oil
6 cub Water
2 tablespoon Instant bouillon
2 cub Broccoli flowerets
2 cub Carrots, pared and sliced
¾ cub Red bell pepper, chopped
¼ teaspoon Pepper
Salt to taste

Preparation:

In a large kettle of Dutch oven, brown chicken in oil. Add remaining ingredients. Bring to a boil; reduce heat. Simmer uncovered for 45 minutes, stirring occasionally. Randy Rigg

Chicken Creole

Servings: 4 servings

Ingredients:

4 medium Chicken breast halves,
Skinned, boned, cut in one
Inch strips
14 ounce Can tomatoes, cut up*
1 cub Low sodium chili sauce
1 ½ cub Chopped green bell pepper
½ cub Chopped celery
2 Garlic cloves, minced
1 tablespoon Chopped fresh basil (or one
Teaspoon dried)
1 tablespoon Fresh parsley (or one ts.
Dried)
¼ teaspoon Salt
¼ teaspoon Crushed red chili pepper
Rice or whole wheat pasta

Preparation:

Spray a deep skillet with nonstick spray coating. Preheat pan over high heat. Cook chicken strips in hot skillet, stirring for 3 to 5 minutes, or until no longer pink.

Reduce heat. Add tomatoes and their juice, chili sauce, green pepper, celery, onion, garlic, and spices. Bring to a boil; reduce heat and simmer, covered for 10 minutes.

Serve over hot cooked rice or hot whole wheat pasta.

*To cut back on sodium, try low sodium canned tomatoes.

Washington Post, October 20, 1993.
== Courtesy of Dale & Gail Shipp, Columbia Md. ==

Chicken Curry

Servings: 8 servings

Ingredients:

1 large Onion; chopped
1 cub Celery; chopped
1 large Green pepper; chopped
½ cub Margarine; melted
½ cub Flour, all-purpose
1 tablespoon Curry powder
3 cub Milk; or 1-½ c. milk and1-½ c. chicken stock
1/3 cub Sherry
3 cub Chicken; diced, cooked
4 ounce Mushrooms, button
1 Lemon; juice of
1 cub Rice; cooked

Preparation:

Saute onion, celery, and green pepper in margarine; add flour and curry powder and cook thoroughly. Add milk; cook, stirring constantly, until thick and smooth. Add sherry, chicken, and mushrooms; simmer for 30 minutes. Add lemon juice to mixture 5 minutes before serving.

Serve chicken curry over cooked rice. Top with your choice of condiments; diced crisp bacon, diced hard-cooked eggs, slivered almonds, flaked coconut, fried onions, salted peanuts, seedless white raisins, and finely chopped sweet pickles.

SOURCE: Southern Living Magazine, April 1974.
Typos by Nancy Coleman.

CHICKEN CURRY

Servings: 4 servings

Ingredients:

2 tablespoon Butter Or Margarine
1 pound Bonless Chicken Breasts *
1 each Lge Tomato Coarsely Chopped
1 each Env. Onion Soup Mix
2 teaspoon Curry Powder
1 cub Water
½ cub Plain Yougurt
2 cub Hot Cooked Rice
2 cub Hot Cooke Peas

Preparation:

* Chicken breasts should be cut into thin strips.
~-------------------------------------------------------------------------- In large skillet, melt butter and brown chicken over medium heat. Stir in tomatoe, then onion recipe soup mix and curry blended with water. Simmer covered 15 minutes or until chicken is done. Stir in yougurt; het through but do not boil. To serve, arrange chicken and sauce over hot rice and peas. Serve, if desired, with flaked coconut, raisins, cashews, or almonds.
MICROWAVE DIRECTIONS:
In 2-quart casserole, heat butter at HIGH (Full Power) 1 minute. Add chicken and heat at HIGH (Full Power), covered, 5 minutes. Stir in tomato, then onion recipe soup mix and curry blended with water. Stir in yogurt; heat at HIGH (Full Power) 1 minute. Let stand covered 5 minutes. Serve as above.

CHICKEN CURRY #1

Servings: 4 servings

Ingredients:

1 pound Chicken breast, boneless and skinless
2 tablespoon Oil
½ teaspoon Cumin
4 Cardamom seeds
1 Thai chile
2 Cloves
2 medium Onion, finely chopped
3 Tomato, whole peeled
1 teaspoon Ginger paste
1 teaspoon Garlic paste
2 teaspoon Soy sauce
1 ½ teaspoon Garam masala
1 teaspoon Chilli powder
¼ teaspoon Pepper
¾ cub Water

Preparation:

Clean the chicken, making sure to cut off all fat. Heat the oil, then brown the cumin seeds and cardamom. Add the Thai chile (be careful of the fumes) and cloves. Add the chopped onion, then cook until brown. Then add the tomatoes, ginger paste, garlic paste, and soy sauce. Cook together until all has a pasty texture. Add remaining spices and mix well. Put in the chicken, and stir until coated well with the paste.
Cook for five to seven minutes, then add the water. Cover and cook until tender, about 20 minutes. Remove the chile before serving.
Garlish with fresh cilantro and serve with cooked rice.

Chicken Curry ( Pressure Cooker )

Servings: 4 - 6 folks

Ingredients:

CHICKEN:
3 pound Chicken; cut into servingpieces
2 tablespoon Shortening;
2 teaspoon Curry powder;
2 ½ teaspoon Salt; to taste
2 Onions; chopped
1 teaspoon Vinegar;
1 cub Water;
2 tablespoon Cornstarch;
¼ cub Water;

MY ADDS:
4 ounce Mushroom; button
1 cub Celery; sliced
1 cub Cooked rice

Preparation:

Heat pressure cooker. Add shortening; brown chichen. Season with combined curry powder and salt. Add onions, vinegar, and water.
Close cover securely. Place pressure regulator on vent pipe. COOK 10 MINUTES. Cool pressure cooker at once. Place chichen on a heated platter. Combine cornstarch and water. Stir into liquid in pressure cooker at once. Cook until thickened stirring constantly. Ladle sauce over chicken. 4 - 6 servings. (Also see Lean Chicken Curry from San Diego Union-Tribune) Source:

Pressure Cooking in Pleasure Cooking, by Patricia Phillips Brought to you and yours via Nancy O'Brion and Clan From: Nancy O'brion Date: 31 Dec 95

CHICKEN CURRY II

Servings: 4 servings

Ingredients:

1 pound Chicken breasts, boneless*
2 tablespoon Oil
½ teaspoon Cumin
4 Cardamom seeds
1 Thai chile
2 Cloves
2 Onion, med; finely chopped
3 Tomato; whole peeled
1 teaspoon Ginger paste
1 teaspoon Garlic paste
2 teaspoon Soy sauce
1 ½ teaspoon Garam masala
1 teaspoon Chilli powder
¼ teaspoon Pepper
¾ cub ;Water

Preparation:

*Note: Chicken breasts should be skinless.
Clean the chicken, making sure to cut off all fat. Heat the oil, then brown the cumin seeds and cardamom. Add the Thai chile (be careful of the fumes) and cloves. Add the chopped onion, then cook until brown. Then add the tomatoes, ginger paste, garlic paste, and soy sauce. Cook together until all has a pasty texture. Add remaining spices and mix well. Put in the chicken, and stir until coated well with the paste.
Cook for five to seven minutes, then add the water. Cover and cook until tender, about 20 minutes. Remove the chile before serving. Garlish with fresh cilantro and serve with cooked rice.

CHICKEN CURRY KABOBS ON RICE

Servings: 6 servings

Ingredients:

½ cub Yogurt, plain
¼ teaspoon Curry powder
¼ teaspoon Ginger
1 ½ pound Chicken breast
3 cub Rice, cooked
2 Green onions, sliced
1 teaspoon Garlic, minced
¼ teaspoon Chili powder
¼ teaspoon Salt
6 Skewers
1 Tomato, large, chopped
Parsley

Preparation:

Mix yogurt, garlic and spices. Marinate in refrigerator at least 6 hours, turning occasionally. Soak bamboo skewers for 1 hours. Drain and discard marinade. Thread chicken on skewers. Cook 8 to 10 minutes on grill, turning twice. Toss rice with tomato and green onions. Serve skewers over rice.

CHICKEN CURRY RICE SALAD

Servings: 4 servings

Ingredients:

½ cub Plain yogurt
3 tablespoon Curry powder; divided
1 Garlic clove; minced
½ teaspoon Salt
¼ teaspoon Ground red pepper
4 Chicken breasts (boneless, skinless)
3 cub Cooked rice; cooled (cooked in chicken broth)
1 medium Red pepper; julienned
½ medium Red onion; sliced
1 cub Snow peas, julienned
2 Green onions; sliced
1/3 cub Raisins
¼ cub Unsalted peanuts, chopped
¼ cub Light Italian dressing

Preparation:

Combine yogurt, 2 tablespoons curry powder, garlic, salt and ground red pepper in medium bowl; mix well. Place chicken in mixture; stir to coat.
Cover and marinate 4 to 6 hours in refrigerator. Grill or broil chicken and cut into strips; refrigerate. Combine rice, remaining 1 tablespoon curry powder, red pepper, red onion, snow peas, green onions, raisins and peanuts; mix well. Cover and refrigerate one hour. Pour dressing over salad; toss. To serve, place chicken strips over salad.

Each serving provides:
* 463 calories
* 40.2 g. protein
* 11.2 g. fat
* 50.7 g. carbohydrate
* 4.8 g. dietary fiber
* 78 mg. cholesterol
* 1378 mg. sodium

Source: The Many Nationalities of Rice
Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias

CHICKEN CURRY WITH APPLES

Servings: 4 servings

Ingredients:

1 pound Chicken breast, bonedcut into bite-sized cubes
1 Green pepper; seededcut into bite-sized strips
2 Apples; peeled (if you want)and diced (See NOTE)
3 Celery stalks; -=OR=-
8 ounce -Water chestnuts)
1 cub Plain yogurt
1 tablespoon Curry powder (mild)
¼ tablespoon Cumin
1 tablespoon Ground cloves
Oil, for stir-frying.

Preparation:

*NOTE* (sprinkle the apples with a 2 Tbsp of lemon juice...it will keep them from discoloring)
Heat the oil in the wok/skillet and add the chicken. Stir-fry until cooked (about 3-5 minutes, it may be easier if you do it in halves). Add in green pepper and celery, stir-fry for another few minutes. Add apples and heat until they are warm. Stir in the yogurt and the spices. Heat until everything is hot, serve over rice with more apples, bananas, rasins, peanuts, grapes, chutney, sesame seeds or whatever else strikes your fancy.
This is a fairly mild, sweet curry.

CHICKEN CURRY WITH BAMBOO SHOOTS

Servings: 4 servings

Ingredients:

4 fluid ounce Coconut cream
2 tablespoon Vegetable oil
1 Garlic clove finely chopped
1 tablespoon Red curry paste
2 tablespoon Fish sauce
1 teaspoon Sugar
6 ounce Boneless chicken breasts
4 fluid ounce Chicken stock
2 Kaffir lime leaves,roughlychopped
4 ounce Bamboo shoots, cut intoslivers
20 Fresh holy basil leaves

Preparation:

METHOD: Gently heat the coconut cream in a small pan but do not let it boil. In a wok or frying pan heat the oil and fry the garlic until golden brown. Add the curry paste and stir well. Pour in the warmed coconut cream and stir until it begins to reduce and thicken.

Add the fish sauce and sugar and stir. Add the chicken and cook, stirring constantly, until the meat is opaque. Add the stock, stir and cook for one to two min- utes or until the chicken is cooked through.

Stir in the lime leaves, then add the bamboo shoots and basil leaves.
Stir, cook gently for a final minute and turn into a serving dish.

(Serves 4 as part of a meal)
Source: Hugo Arnold, EVENING STANDARD Friday 21st October 1994

Hugo Arnold's Commentary Follows.

THAI food seems to have erupted into British life over the past few years, particularly in pubs, where many have ditched sausages and chips for Nam Tok, Tom Yam Gung or Grat Doo Moo Nueng Dow Jeow - the latter being Thai spare ribs. Alongside this explosion runs the increasing availability of the ingredients necessary to produce these dishes - lemon grass, kaffir lime, galangal and a few cookery books to explain the process.

Vatcharin Bhumichitr wants us not only to cook Thai food, but to understand it. His latest book, Vatch's Thai Cookbook (Pavilion 17.99), groups recipes and writings under different ingredient headings. This approach, he hopes, will enable readers to appreciate the subtleties and origins of this intrinsically delicate cuisine. Mr Bhumichitr owns Chiang Mai, a Thai restaurant in Soho that serves up the sort of food I remember eating in Bangkok - light, delicate, spicy and well balanced an aspect frequently misunderstood, but well explained in this title. His book is full of similar recipes. Most are remarkably quick to cook, and ideal for that Thursday evening when you don't really have time to cook a stew or casserole. Today's recipe is from the bamboo shoots section of the book.

CHICKEN CUTLET SUPREME

Servings: 6 servings
Source: MAINPOUL.ZIP

Ingredients:

¾ cub Ground oat flour (see note)or all-purpose flour
1 tablespoon Fresh dill or 1 tsp drieddill weed
⅛ teaspoon Lemon pepper
1 Egg white
¼ cub Water
3 Chicken breasts, halved,boned, skinned
2 tablespoon Margarine or olive oil
1 medium Green pepper, sliced inrings
2 Carrots, peeled or washed,cut on the diagonal

Preparation:

Heat oven to 375 degrees. Spray a 9 x 13" baking pan with cooking spray. In a shallow dish, combine oat flour, dill and lemon pepper.
In another dish, beat egg white with water. Coat chicken with dry ingredients and shake off excess, dip in egg, then dip again in dry ingredients. Place in baking pan, surround with vegetables and drizzle with margarine. Bake 35 minutes, uncovered. Serve with rice or noodles. Serves 6.

GROUND OAT FLOUR: Combine ½ cup oats and ½ cup oat bran in a blender or food processor. Blend 1 minute. Store excess in refrigerator.

CHICKEN CYNTHIA

Servings: 8 servings

Ingredients:

8 tablespoon Flour
½ teaspoon Pepper
4 each Chicken breasts,large,halved
2 tablespoon Onion,chopped
1 ½ cub Chicken stock,hot
4 tablespoon Sherry
¼ pound Grapes,seedless
2 teaspoon Salt
¼ teaspoon Paprika
10 tablespoon Butter or margarine,softened
1 cub White wine,dry
1 tablespoon Lemon juice
2 each Oranges,peeled/sectioned

Preparation:

1. Combine 6 tablespoons flour, salt, pepper and paprika.¶ 2. Roll chicken breast halves in seasoned flour.¶ 3. Heat 6 tablespoons butter in large ovenproof skillet; brown breasts in butter lightly on both sides.¶
4. Lower heat; cook gently 10 minutes.¶
5. Sprinkle with onion; add white wine and bring to a boil.¶ 6. Cover pan tightly; bake in preheated 350'F. oven 20 minutes.¶ 7. Work remaining flour and remaining butter together in a bowl with a fork.¶
8. Add hot chicken stock to make a paste; mix well.¶ 9. Add flour paste, lemon juice and sherry to chicken; cover and bake 15 to 20 minutes longer.¶
10. To serve, arrange breasts on heated platter; spoon sauce over chicken.¶
11. Garnish with orange sections and grapes.¶

CHICKEN DA VINCI

Servings: 4 servings

Ingredients:

2 Boneless Chicken Breasts,
Cut into thin strips
1 Oil
2 Green peppers, sliced
1 Onion, sliced thick, or cut
Into chunks
1 Fresh mushrooms
1 pound Italian Sausages. Sliced
Into rounds about ½"
Thick.
2 cl Garlic
Chicken broth
White wine

Preparation:

Contributed to the echo by: Marge Clark Chicken Da Vinci Saute Italian Sausage slices until done, remove from pan. In the grease from the sausages, with olive oil added as necessary, saute the garlic and green peppers. When peppers are about ½ done, add the onion. Cook until veggies are barely tender, still a trifle crisp, but not browned. Remove from pan and add to sausages. Add more oil, saute mushrooms until browned, remove and add to rest of the stuff. Last step, saute the chicken until done. Add everything else back into the pan, season generously with rosemary and oregano. Throwing a little basil in won't hurt it either. If the dish seems dry, add small amounts of either plain chicken broth or a broth & white wine mix. If you've added too much liquid, then thicken it with cornstarch.

CHICKEN DIANE

Servings: 2 servings

Ingredients:

BARB DAY:
6 ounce Pasta; uncooked, dry
¾ cub Unsalted butter
1 tablespoon Cajun Magic Poultry Seasoning Plus 2 teaspoons
¾ pound Chicken breasts; boneless, skinless, cut into strips
3 cub Mushrooms; fresh, sliced
¼ cub Green onion; tops only, minced
1 teaspoon Garlic; minced
1 cub Chicken stock; or water

Preparation:

Cook pasta according to package directions just to al dente stage.
Immediately drain and rinse with hot water to wash off starch, then with cold water to stop cooking process; drain again. To prevent pasta from sticking together, pour a very small amount of oin in the palm of your hand and rub through the pasta.
Mash 4 tablespoons of the butter in a medium bowl and combine with the Poultry Magic and chicken. Heat large skillet over high heat until hot, about 4 minutes. Add chicken pieces and brown, about 2 minutes on first side and about 1 minute on the other. Add mushrooms and cook 2 minutes. Add green onions, parsley, garlic and stock. Cook 2 minutes more or until sauce is boiling rapidly. Add remaining butter (cut into pats), stirring and shaking pan to incorporate. Cook 3 minutes and add the cooked pasta. Stir and shake the pan to mix well. Serve immediately.

Chicken Dijon

Servings: 4 servings

Ingredients:

1 ¼ pound Boneless skinless chicken
½ teaspoon Salt
¼ teaspoon Pepper
2 tablespoon Plus 2 ts margarine, melted
1 tablespoon Plus 2 ts dijon mustard
⅛ teaspoon Garlic powder
2 teaspoon Dried parsley
½ teaspoon Dried rosemary, crumbled
½ teaspoon Paprika
¼ teaspoon Thyme

Preparation:

Preheat oven to 359.
Place chicken in a shallow baking pan that has been sprayed with a nonstick cooking spray.
Combine remaining ingredients in a small bowl. Mix well and spread over chicken.
Cover and bake 30 minutes.
Remove cover, baste chicken and bake another 30 minutes.

Per serving: 31g protein, 12g fat, 2g carb., 649mg sodium, 99mg chol., 247 calories

CHICKEN DIJON

Servings: 12 servings

Ingredients:

6 Whole chicken breasts,
Skinned, boned & halved
Salt & pepper to taste
1/3 cub Yogurt
¼ cub Dijon mustard
½ cub Fine bread crumbs
1 teaspoon Dried thyme, crumbled
½ teaspoon Salt
¼ teaspoon Pepper

Preparation:

1>. Preheat oven to 350 deg.F. Lightly grease 1 or 2 large baking sheets.
2>. Sprinkle chicken lightly with salt and pepper. Stir together yogurt and mustard in a small bowl. Spread mixture on bottom sides of chicken. Place on baking sheets, coated side down, leaving space between pieces. Spread mixture over top. Combine bread crumbs, thyme, ½ teaspoon salt and ¼ teaspoon pepper. Sprinkle over chicken. 3>. Bake for 30 to 35 minutes until golden-brown and no longer pink in the center.

Chicken Dijonnaise

Servings: 4 servings

Ingredients:

2 Whole Chicken Breasts
3 tablespoon Butter Or Margarine
¼ cub Chopped Onion
½ cub Dry White Wine
2 tablespoon Dijon-Style Mustard
1 ½ cub Whipping Cream
dash Rosemary
dash Thyme
dash Tarragon
Salt And Pepper

Preparation:

Bone, skin, and split chicken breasts, then flatten into cutlets.
Saute chicken
in 2 Tbs butter until cooked on both sides. Remove from pan and keep warm. Melt
remaining butter in skillet. Add onion and cook until tender. Add wine and mustard and simmer until mixture is reduced by half. Add whipping cream and simmer until sauce is thick enough to coat a spoon. Strain, then add rosemary,
thyme, and tarragon. Season to taste with salt and pepper. Pour over chicken
breasts. Makes 4 servings.

From: Dan Klepach Date: 27 Feb 96

CHICKEN DIJONNAISE

Servings: 4 servings

Ingredients:

2 Whole chicken breasts
3 tablespoon Butter or margarine
¼ cub Chopped onion
½ cub Dry white wine
2 tablespoon Dijon-style mustard
1 ½ cub Whipping cream
1 dash Dried rosemary; crushed
1 dash Dried thyme; crushed
1 dash Dried tarragon; crushed
Salt, pepper

Preparation:

Bone skin and split chicken breasts, then flatten into cutlets. Saute chicken in 2 tablespoons butter until cooked on both sides. Remove from pan and keep warm. Melt remaining butter in skillet. Add onion and cook until tender. Add wine and mustard and simmer until mixture is reduced by half.
Add whipping cream and simmer until sauce is thick enough to coat spoon.
Strain, then add rosemary, thyme and tarragon. Season to taste with salt and pepper. Pour over chicken breasts.

Chicken Dinner in the Pot

Servings: 4 servings

Ingredients:

2 Chicken breasts without skin
4 medium Potatoes
2 large Carrots
½ pound Green beans, fresh or 10 oz
1 large Onion
1 tablespoon Dried parsley flakes
Salt and pepper; to taste
½ cub Dry sherry

Preparation:

Recipe by: 1975 American Heart Association Brochure Preheat oven to 300 F. Place chicken breast in a large, heavy ovenware pot. (An enamel-coated cast-iron pot is best.) Peel potatoes, slice ½-inch thick and place on top of chicken. Peel and quarter the onion. Peel carrots, quarter lengthwise, and cut into 2-inch lengths. Cut ends off green beans, or separate frozen beans, and place in the pot with onions and carrots. Sprinkle contents of pot with parsley flakes.
Season lightly with salt and pepper. Pour sherry over all and cover tightly. Bake 2 hours, or until vegetables are tender. Yield: 4 servings. Approx. 310 cal/serving

CHICKEN DIVAN CASSEROLE

Servings: 6 servings

Ingredients:

1 ½ pound Chicken breast halves,
Skinned
6 cub Water
1 Bouquet Garni*
20 ounce Frozen broccoli spears
2 tablespoon Corn oil margerine
¼ cub (+ 1 Tb) All purpose flour
½ cub Evaporated skim milk
3 tablespoon Cooking sherry
½ teaspoon Salt
⅛ teaspoon White pepper
¼ cub Grated parmesan cheese,
Divided

Preparation:

1. Place chicken in a Dutch oven; add water and *Bouquet Garni (3 sprigs fresh parsley, 1 bay leaf, 6 whole black peppercorns, ½ tsp dried whole thyme, all enclosed in a double layer of cheesecloth and tied securely). Cover and bring to a boil. Reduce heat, and simmer 25 minutes or until chicken is done. Remove chicken and Bouquet Garni from broth, reserving 2 cups broth. Discard Bouquet Garni. Chill reserved broth, and skim congealed fat from surface. Bone and slice chicken; set aside.
2. Cook broccoli according the package directions. Drain well. Arrange broccoli spears crosswise in a 13x9x2" baking dish. Set aside. Melt margerine in a large skillet over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add reserved broth; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat; stir in milk, sherry, salt, and pepper.
3. Pour half of sauce over broccoli and top with chicken slices. Add 2 tablespoons cheese to remaining sauce in skillet; stir until well blended, and pour over chicken. Sprinkle with remaining 2 tablespoons cheese, and bake at 350F for 20 minutes or until casserole is thoroughlyheated and top is golden brown.
Nutritional Analysis: (per serving)
Calories 241, protein 29g, carbo 12g, fat 8g, saturated fat 2g, sodium 362mg, cholesterol 64mg ~--

Chicken Dopiaza ( Chicken in a Fried Onion Sauce )

Servings: 4 servings

Ingredients:

2 ½ pound Chicken Joints
4 medium Onions -- peeled
1 ½ Inch Cube Of Ginger --
Peeled & chopped
6 Cloves Garlic -- peeled
7 tablespoon Vegetable Oil
1 tablespoon Ground Coriander Seeds
1 tablespoon Ground Cumin Seeds
½ teaspoon Ground Turmeric
½ teaspoon Cayenne Pepper
4 tablespoon Plain Yogurt
2 ½ cub Water
2 medium Tomatoes, Peeled -- very
Finely chopped
2 teaspoon Salt
½ teaspoon Garam Masala -- (essential)
1 tablespoon Fresh Cilantro -- finely
Chopped

Preparation:

Cut chicken into serving pieces. Whole legs should be separated into drumsticks and thighs. Whole breasts should be cut into 4-6 pieces, depending on their size. Skin all the chicken pieces.

Chop half of the onions coarsely. Cut the remaining onions into halves lengthwise, and then crosswise into very thin slices. [This is the key step!].

Put CHOPPED onions, ginger, and garlic into a food processor and blend to a paste. Heat oil in a large, wide pot or deep-frying pan (nonstick) over a medium flame. When hot, put in the SLICED onions and stir fry them until they are deep, reddish-brown. Remove the onions with a slotted spoon, squeezing out and leaving behind as much oil as possible. Set aside onions in a plate.

Remove pot/pan from flame. Put in blended paste (watch out for sputtering!). Put the pot back to heat. Stir and fry the paste until it is brown, about 3-4 minutes. Now put in the coriander, cumin, turmeric and cayenne; stir once. Put in 1 tab of yogurt. Stir about 30 seconds or until yogurt is incorporated into sauce. Do the same with remaining yogurt, 1 tab. at a time. Put in the chicken pieces and stir them around for a minute.

Pour in water, add the tomatoes and salt. Stir to mix and bring to simmer. Cover, turn heat to low and cook 20 minutes. Sprinkle in the garam masala and the fried onions. Mix. Cook, uncovered, on medium heat for 7-8 minutes or until the sauce reduces and thickens.

Skim off the fat and put the chicken in a warm serving dish. Sprinkle the green cilantro over the top.

Note: This is not called chicken dopiaza by M. Jaffrey. But last night I was at my favorite Indian restaurant here and I asked the owner what chicken dopiaza was and he told me it was this

Recipe By : Ramesh <u0ram@TTACS.TTU.EDU>

From: Meg Antczak Date: 12 Apr 96

CHICKEN DRIED BEEF CASSEROLE

Servings: 6 servings

Ingredients:

1 Jar of dried beef, 2 ½ oz.
8 Chicken breasts, boned
1 can Mushroom soup
4 slice Bacon, halved
1 pint Sour cream
1 can Cream of chicken soup

Preparation:

Wrap ½ slice of bacon around rolled chicken breast, putting open end down. Place in casserole lined with dried beef. Mix soups and sour cream.
Pour over chicken. Bake for 3 hours at 300 degrees and serve with rice or my favorite, noodles. Randy Rigg

Chicken Dumplings with Orange Dipping Sauce ( Japanese )

Servings: 6 Servings

Ingredients:

2 cub Shredded Nappa cabbage
½ pound Ground chicken
1 teaspoon Ginger root, minced
½ teaspoon Salt
Nonstick cooking spray
1/3 cub Orange marmalade
¼ cub Minced shiitake mushrooms
1 Green onion, minced
3 tablespoon Water
30 Round wonton wrappers-3 ½"
1 ¼ cub Chicken broth
3 tablespoon Rice vinegar

Preparation:

In nonstick skiller, over medium-high heat, saute cabbage and mushrooms for 2 mintues, cool. Stir in ground chicken, green onion, ginger, water and salt. Place 1 tsp filling on each wrapper. Moisten edges with water and join over filling. (Note: Make dumplings in advance. Cover with damp cloth and plastic wrap With cooking spray, grease skillet. Over medium heat, brown dumplings, half at a time, 6 minutes. Turn. Over medium-high heat, add ½ cup broth. Cover and cook 3 minutes, until broth evaporates. For sauce, blend marmalade, vinegar and remaining broth. 6 servings - about 1 cup sauce Per serving, 205 calories, 13 g protein, 34 g carbohydrate, 2 g fat, 31 mg cholesterol, 388 mg sodium. From McCall's, July 1991 - Grandma Sheila (Exner)
: RECIPE CLIPPED by Michael Prothro
<<<RECIPE CUT>>>

Chicken Enchilada Casserole

Servings: 6 servings

Ingredients:

3 tablespoon Butter or margarine, melted
½ cub Chopped green bell pepper
1 ½ cub Cubed cooked chicken
1 cub 4 oz green chilies,chopped
1 ½ cub Chicken broth
12 6 inch corn tortillas
1 cub Chopped onion
1 Clove garlic, minced
2 cub 15 oz ranch style beans
2 teaspoon Flour
1 cub Shredded monterey jack

Preparation:

Saute onion, pepper and garlic in 1 tablespoon butter. Combine onion mixture with chicken, beans, and chilies; set aside. Over low heat, combine flour and remaining butter; stir in chicken broth and ½ cup cheese. Stirring constantly, continue cooking until sauce begins to thicken and boil. Remove from heat. Dip each tortilla into hot sauce to soften; fill each with 2 heaping tablespoons chicken mixture. Roll up. Arrange rolls in 9-by-13-by-2-inch baking dish.
Combine remaining sauce with leftover filling; pour over rolls.
Sprinkle with remaining cheese. Bake in 350-degree oven for 30 minutes or until heated through.

Chicken Enchiladas

Servings: 4 servings

Ingredients:

3 Chicken breast halves
16 ounce Can tomatoes,chopped
10 ounce Can cream of chicken soup
4 ounce Can chopped green chilies
1 cub Chopped onion or onion salt
2 cub Shredded cheddar cheese
1 teaspoon Ground cumin
½ teaspoon Garlic powder
12 Corn tortillas

Preparation:

Cover chicken with water and simmer for 30 minutes. Cool, bone,and cut into strips,set aside. Mix tomatoes, soup, chilies, cumin, and garlic powder. Dip tortillas into broth left from boiling chicken, place one on a plate,add 2 Tb. of mixture and 1 Tb. of cheese. Roll up and place seam side down in baking pan. After all are filled and rolled, Pour remaining sauce evenly over enchiladas and sprinkle with remaining cheese. Bake at 350 until cheese is melted(about 20 minutes).

CHICKEN ENCHILADAS

Servings: 4 servings

Ingredients:

3 Chicken breast halves
16 ounce Can tomatoes,chopped
10 ounce Can cream of chicken soup
4 ounce Can chopped green chilies
1 cub Chopped onion or onion salt
2 cub Shredded cheddar cheese
1 teaspoon Ground cumin
½ teaspoon Garlic powder
12 Corn tortillas

Preparation:

Cover chicken with water and simmer for 30 minutes.
Cool, bone,and cut into strips,set aside. Mix tomatoes, soup, chilies, cumin, and garlic powder. Dip tortillas into broth left from boiling chicken, place one on a plate,add 2 Tb. of mixture and 1 Tb. of cheese. Roll up and place seam side down in baking pan. After all are filled and rolled, Pour remaining sauce evenly over enchiladas and sprinkle with remaining cheese. Bake at 350 until cheese is melted(about 20 minutes).

Chicken Enchiladas Cajun Style

Servings: 1 Servings

Ingredients:

4 Chicken breasts OR>>
1 Fryer, cooked,cut bite size
1 can Mushroom soup
Chili peppers to taste>>>
Seeded and chopped
1 can Tomato soup
1 can Cream chicken soup
1 can Chicken broth
1 package Corn tortillas (12 in pkg.)
Brick or American cheese>>>>
Grated.

Preparation:

Combine all ingredients, except cheese. Mix and place half in casserole. Cover with cheese. Repeat layers. Bake 1 hr. at 350 F . This freezes well and enough to make 2 casseroles. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A

CHICKEN ENCHILADAS IN GREEN MOLE

Servings: 6 servings

Ingredients:

3 cub Cooked rice
2 cub Cooked chicken breast (shredded)
2 ounce Cheddar cheese, shredded
2 ounce Monterey Jack cheese shredded
½ cub Dairy sour cream
1 ¼ cub Chicken broth; divided
¼ cub Sliced green onions
1 tablespoon Paprika
½ teaspoon Salt
4 Poblano peppers; roasted peeled, seeded & deveined
1/3 cub Almonds; blanched
¼ cub Cilantro leaves
1 Garlic clove
2 tablespoon Vegetable oil
¾ cub Heavy cream
1 ¾ cub Milk; divided
1 teaspoon Ground black pepper
12 Corn tortillas
Vegetable cooking spray

Preparation:

Combine rice, chicken, cheese, sour cream, ½ cup chicken broth, onions, paprika, and salt in large bowl. Mix thoroughly; set aside. Combine remaining chicken broth, peppers, almonds, cilantro, and garlic in blender; process until smooth. Heat oil in heavy skillet over medium heat. Add pepper mixture and cook over medium heat until thickened, stirring constantly 2 to 3 minutes. Reduce heat to low; add cream, ¾ cup milk, and black pepper. Simmer uncovered 20 minutes, stirring occasionally until slightly thickened. Set aside. Dip each tortilla in remaining 1 cup milk. Place small skillet coated with cooking spray over low heat until hot. Heat each tortilla until warm and soft. Remove tortillas and stack on plate; keep warm. Spoon ¼ cup rice mixture in center of each tortilla, folding sides over. Place in 13 x 9 x 2-inch baking dish coated with cooking spray. Top with green mole sauce, cover and bake at 350 degrees 25 to 30 minutes, or until bubbly.

Source: Viva Arroz!
Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias

CHICKEN ENCHILADAS WITH PASILLA CHILI SAUCE

Servings: 16 servings

Ingredients:

2 tablespoon Peanut oil
1 2-oz. package dried pasilla
Chilies, stemmed, seeded,
Torn into 1-inch pieces
½ cub Whole blanched almonds,
Chopped
4 Chicken breast halves
6 cub Chicken stock or canned
Low-salt broth
½ teaspoon Cumin seeds
4 Plum tomatoes, cored,
Quartered
½ Onion, quartered
4 Cloves garlic, peeled
2 tablespoon Firmly packed golden brown
Sugar
1 teaspoon Coarse salt
Peanut oil (for deep frying)
16 Corn tortillas
2 ½ cub Grated Montery Jack Cheese
1 cub Creme fraiche or sour cream
1 Avocado, peeled, seeded,
Sliced
Fresh cilantro sprigs

Preparation:

Heat 2 tablespoons oil in large pot over high heat. Add chilies and almonds. Saute until chilies darken and almonds are golden, about 2 minutes. Using slotted spoon, transfer chilies and almonds to bowl. Reduce heat to medium. Season chicken with salt and pepper. Add to same pot and brown on all sides, about 5 minutes. Add stock; simmer until chicken is cooked through, aobut 20 minutes. Transfer chicken to another bowl using slotted spoon; cool. Reserve stock in pot.

Toast cumin seeds in heavy small skillet over medium-low heat until aromatic, about 1 minute. Mince cumin seeds. Add cumin, chili mixture, tomatoes, quartered onion, garlic, sugar and salt to stock. Simmer until all ingredients are very soft, about 45 minutes.

Working in batches, puree stock mixture in blender. Return to pot. Boil until reduced to 4 cups, stirring occasionally, about 20 minutes. Season with salt and pepper. (Can be made 1 day ahead. Chill chicken and sauce separately.)

Remove skin from chicken and discard. Cut meat from bones and shred.
Transfer to bowl and combine with ½ cup sauce. Set filling aside.

Oil two 13X9-inch glass baking dishes. Pour oil into deep skillet to depth of ½ inch and heat to 375-degree F. Fry tortillas 1 at a time until softened, about 5 seconds per side. Using metal sapatula, transfer to paper towels. Spread 1 tablespoon sauce over each tortilla. Sprinkle each with 2 tablespoons cheese and 1 tablespoon chooped onion. Place 1/3 cup chicken down center of each tortilla; roll up. Place seam side down in baking dishes. (Can be made 1 hour ahead. Cover.)

Preheat oven to 350-degree F. Pour remaining sauce over enchiladas.
Sprinkle with remaining cheese. Bake until heated through, about 20 minutes. Top with creme fraiche, avodado and clinatro.

SOURCE: BON APPETIT, April '93

Chicken Etoufee

Servings: 2 servings

Ingredients:

¾ cub Onion, half fine cut andhalf rough cut.
¾ cub Bell pepper, fine cut.
¾ cub Celery, fine cut.
3 Little green onions, finechop.
1 large Clove garlic, fine chop.
2 teaspoon Cajun chicken spicemixture.
3 Pats butter.
3 tablespoon Dry roux.
3 cub Chicken broth.
2 Chicken breasts.

Preparation:

Pre cook the chicken breasts in micro wave for about 10 minutes on high. Set aside to cool. When cool, pull into strips about the size of a small finger. (You could use an equal amount of leftover roast chicken.)

Singe the rough cut onions in cast iron skillet over medium high heat. When lightly browned (3-5 minutes). Add the rest of the vegetables, the garlic and the spices. Add butter and sizzle over medium heat until the vegetables are limp, about 5 minutes. Stir in the dry roux. Then stir in the chicken broth and simmer uncovered over low heat for 15 min. Add the chicken and continue to simmer for another 10-15 minutes. The sauce should be about as thick as a thin gravy.

Serve over rice.

Makes two generous servings.

SHRIMP ETOUFEE

Follow same recipe except:
use one small package shrimp (5-6 oz.)
decrease vegetable amounts to ½ cup each.
decrease spice amount to 1 teaspoon cajun chicken mix.
decrease roux to 2 tablespoon
decrease butter to 2 pats
decrease broth to 1 cup
do not precook shrimp.

At the end, add uncooked shrimp and simmer for only 2-3 minutes. Top with dash of Cajun Sunshine if needed.

== Courtesy of Dale & Gail Shipp, Columbia Md. == Converted by MMCONV vers. 1.50

CHICKEN ETOUFEE

Servings: 2 servings

Ingredients:

¾ cub Onion, half fine cut andhalf rough cut.
¾ cub Bell pepper, fine cut.
¾ cub Celery, fine cut.
3 Little green onions, finechop.
1 large Clove garlic, fine chop.
2 teaspoon Cajun chicken spicemixture.
3 Pats butter.
3 tablespoon Dry roux.
3 cub Chicken broth.
2 Chicken breasts.

Preparation:

Pre cook the chicken breasts in micro wave for about 10 minutes on high.
Set aside to cool. When cool, pull into strips about the size of a small finger. (You could use an equal amount of leftover roast chicken.)

Singe the rough cut onions in cast iron skillet over medium high heat. When lightly browned (3-5 minutes). Add the rest of the vegetables, the garlic and the spices. Add butter and sizzle over medium heat until the vegetables are limp, about 5 minutes. Stir in the dry roux. Then stir in the chicken broth and simmer uncovered over low heat for 15 min. Add the chicken and continue to simmer for another 10-15 minutes. The sauce should be about as thick as a thin gravy.

Serve over rice.

Makes two generous servings.

SHRIMP ETOUFEE Follow same recipe except: use one small package shrimp (5-6 oz.) decrease vegetable amounts to ½ cup each. decrease spice amount to 1 teaspoon cajun chicken mix. decrease roux to 2 tablespoon decrease butter to 2 pats decrease broth to 1 cup do not precook shrimp.

At the end, add uncooked shrimp and simmer for only 2-3 minutes. Top with dash of Cajun Sunshine if needed.

== Courtesy of Dale & Gail Shipp, Columbia Md. == Converted by MMCONV vers.
1.50

CHICKEN ETOUFFEE

Servings: 8 servings

Ingredients:

1 Lg Onion, chopped
1 Sm Green Pepper, chopped
½ Sm Sweet Red Pepper, chopped
2 Stalks Celery, chopped
1 Clove garlic, minced
2 tablespoon Margarine
2 tablespoon Flour
3 cub Chopped,cookd Chicken Breast
¾ cub Water
¾ teaspoon Dry Chicken bouillon powder
½ teaspoon Dried whole Thyme
¼ teaspoon Salt
¼ teaspoon Red pepper
1 dash Hot sauce
2 cub Hot cooked parboiled Rice
1 tablespoon Chopped fresh Parsley

Preparation:

Coat a large skillet with Pam; place over med heat until hot. Add onion and other vegetables, saute until tender. Remove from skillet, set aside.
Place margarine and flour in skillet; cook over low heat 5 minutes, stirring constantly, until mixture is color of a copper penny. Return vegetables to skillet. Add chicken and other ingredients except rice and parsley. Simmer 2 minutes or till thoroughly heated. Serve over hot,cooked rice. Sprinkle with parsley.
PER SERVING: 182 calories, 18 g protein, 5 g fat, 15 g carbohydrates, 45 g cholesterol, 1.5 mg iron, 352 mg sodium, 32 mg calcium.

Chicken Fajitas

Servings: 8 servings

Ingredients:

¼ cub Lime juice
1 Jalapeno pepper, minced
1 ¼ pound Chicken breasts
16 Flour tortillas

pico de gallo:
2 Garlic cloves, minced
½ teaspoon Salt
2 teaspoon Dijon mustard
4 Garlic cloves, minced
¼ cub Olive oil
16 Pieces romaine lettuce
4 Jalapenos, minced
1 Onion, coarsely chopped
¼ cub Chopped fresh cilantro

Preparation:

In a medium bowl combine lime juice, mustard, jalapeno and garlic; whisk in olive oil. Add chicken; cover and marinate in fridge 30 minutes to 2 hours. In a medium bowl, combine jalapenos, garlic, onion, tomato, salt and cilantro. Grill or broil chicken 4 to 6 inches from heat 6 to 8 minutes, turning once. Keep warm. Wrap torillas in foil; place in 400 degree F oven for 5 minutes until warmed through. Slice chicken lengthwise into ¼ inch thick slices; place on warmed tortillas, top with pica de gallo, shredded iceberg lettuce and guacamole, if desired. Fold up bottom edge; fold in sides.

CHICKEN FAJITAS

Servings: 4 servings

Ingredients:

8 6" Flour Tortillas
1 Sm Onion, sliced into rings
2 Cloves Garlic, minced
1 Med Green /Sweet Red Pepper*
1 tablespoon Cooking Oil
9 ounce Chicken Breast halves **
1/3 cub Salsa
2 cub Shredded Lettuce
¼ cub Plain low-fat Yogurt
1 Green Onion, thinly sliced

Preparation:

* cut into bite-size strips
** 9 oz boned skinless chicken breast halves, cut into bite-sized strips Wrap tortillas in foil. Place in 300 deg F. oven for 10-12 minutes or till heated through.
Meanwhile, spray a large skillet with Pam. Add onion and garlic; stir-fry for 2 minutes. Add red or green pepper; stir-fry for 1-2 minutes more or until veggies are tender crisp. Remove from skillet. Add oil to skillet.
Add chicken; stir-fry 3-5 minutes or till chicken is tender and no longer pink. Return veggies to skillet. Add salsa. Cook and stir till heated through.
To serve, divide chicken mixture evenly among tortillas. Top with shredded lettuce. Dollop with yogurt and sprinkle with green onion. Roll up tortillas and serve.
*********************************************************** Per serving: 297 calories, 24 g protein, 33 g carbohydrates, 7 g fat, 55 mg cholesterol, 197 mg sodium, 373 mg potassium.

CHICKEN FINGERS FROM JOAN JOHNSON

Servings: 3 servings

Ingredients:

3 Boneless chicken breasts-
4 ounce each
2 tablespoon Low fat yogurt
12 Soda crackers, crushed
1 teaspoon Dried thyme
½ teaspoon Dried marjoram
¼ teaspoon Curry powder
Salt

Preparation:

1. Trim breasts of any fat. Cut each into 8 even strips. In a bowl, combine the chicken strips and yogurt. Stir gently to coat each piece evenly.

2. In a shallow dish or plate, combine the crumbs, thyme, marjoram, and curry. With a fork, place each chicken strip in crumbs and roll to coat.

3. Place on a cake rack set in a baking dish or pan. Repeat with remaining strips until all are coated and lined up in a single layer on the rack.

4. Bake at 375F for 25 minutes or until crumbs are lightly brown and crisp. Remove from oven and sprinkle with salt to taste.

====================================================================== Dipping Sauce
½ c low fat yogurt 2 T catsup 2 T finely chopped celery 2 t light soy sauce ½ t very finely minced garlic fresh ground pepper

Combine all, and pepper to taste.

Makes 3 servings, 8 fingers each.

CHICKEN FOOT SOUP

Servings: 8 servings

Ingredients:

2 Pkg chicken feet,about 2 lbs
2 Chicken breast, boned,coarsley chopped
1 Chicken bouillion cube
2 quart Water for boiling
1 Small onion, peeled,coarsley chopped
1 Garlic cloves, minced
Green onions, chopped,tops and bottoms
Flour, for thickening liquid
4 Carrots, peel, cut intopieces 2"long, ¼" wide
Oil, for saute
Salt/pepper to taste
1 teaspoon Dried oregano
1 teaspoon Dried Rosemary
Dry white wine... a cupor a quart, to your taste

Preparation:

"toe-jam". Rinse in clear water.

Wash and de-fat chicken breasts... remove skin and bones. Cut into small pieces. Pat dry with paper towels, and saute in hot oil or butter for a few minutes.

Add vegetables... and spices...saute a few minutes more. Stir, make onions soft but not browned. Add a little wine, cook over low heat for a few minutes while you drink a cup of the wine and some of the liquid evaporates... oh, yeah... do not cover skillet.

Boil water... add bouillion and dissolve (the bouillion). Throw in the whole mess from the skillet, all meat and vegetables... toss in the feet...
bring to a boil and then simmer until the chicken is cooked and tender.
Have another cup of wine.

NOW... in a clean skillet... heat some oil... add some flour, equal measure... maybe ¼ cup, each... over moderate heat, make a "roux"...
browning the flour/oil mixture, but do not burn... add to the soup.

Cook the whole thing until slightly thickened... remove from heat... add the rest of the wine...heh...heh... cover... let set a few minutes... and serve with cooked rice (maybe add cooked rice to the soup... or seperately)... Open a second bottle of wine to serve with the soup...

Chicken Fricassee

Servings: 6 servings

Ingredients:

Nonstick vegetable spray
12 Chicken pieces; skinless
1 pound Mushrooms; sliced
1 medium Onion; sliced
1 tablespoon Garlic; minced
½ cub White wine
4 cub Chicken broth
4 tablespoon Cornstarch
½ teaspoon Celery salt
¼ teaspoon White pepper
½ teaspoon Marjoram
½ teaspoon Thyme
1 ¼ cub Nonfat sour cream
3 tablespoon Fresh parsley; chopped

Preparation:

Brown chicken over high heat in deep saute pan or Dutch oven coated with non-stick spray. Remove chicken to a platter. Add onion, mushrooms and garlic to same pan and cook for at least 3 minutes, or until vegetables are soft. If you are using wine, add it now and cook over high heat 1 minute.

Add 3 cups of broth, and bring to boil. Reduce the heat to a simmer.
Combine the cornstarch with the remaining cup of broth, mixing thoroughly. Add to pan and stir until broth thickens slightly.

Return chicken to pan and cook until chicken is cooked through, about 15 minutes. Remove from heat and add the spices and sour cream.

Powter's nutritional analysis per 11-ounce serving: 214 calories, 5.06 grams fat, 22 percent of calories from carbohydrates, 21 percent of calories from fat. Curiously, she does not list cholesterol or sodium in any of her analyses.

Source: "C'mon America, Let's Eat! Susan's Favorite Low-Fat Recipes to Fit Your Lifestyle" by Susan Powter (Simon & Schuster, $14)

** The Fort Worth Star Telegram - Food section - 17 January 1996

From: Paul Macgregor Date: 13 Apr 96

CHICKEN FRIED RICE

Servings: 5 servings

Ingredients:

1 pound Chicken breast
½ teaspoon Cornstarch
1 teaspoon Salt
1 dash White pepper
1 cub Bean sprouts
5 tablespoon Vegetable oil
2 Eggs, slightly beaten
2 ½ ounce Sliced mushrooms
3 cub White rice
2 tablespoon Soy sauce
2 Green onions with tops

Preparation:

Remove bones and skin from chicken breast. Cut into ¼" pieces. Toss together chicken cornstarch, ½ ts salt and dash white pepper. Heat wok until very hot. Add 1 tablespoon oil and coat sides. Add eggs. Cook and stir until eggs are thickened throughout but still moist. Remove eggs from wok. Wash and thoroughly dry wok. Heat wok until very hot, add 2 tbs oil and coat sides. Add chicken and stir fry until chicken turns white. Add bean sprouts, mushrooms and ½ teaspoon salt. Stir fry 1 minute. Remove from wok and drain. Heat wok very hot, add 2 tbs oil, coat sides. Add rice and stir fry 1 minute. Stir in soy sauce and dash white pepper. Add eggs, chicken mixture, green onions with green tops chopped and stir fry 30 seconds.

Chicken Fried Steak

Servings: 6 servings

Ingredients:

2/3 cub Flour
1 teaspoon Salt
Freshly ground black pepper
2 pound Top round or chuck steak, --
Cut 3 to 2 inch thic
2 Eggs
2 tablespoon Cream
½ cub Vegetable oil
2 cub Saltine cracker crumbs, --
Rolled fine
1 Onion, -- sliced
½ cub Cream
2 cub Chicken broth
dash Worcestershire sauce,
Optional
dash Hot Sauce, optional

Preparation:

Mix ½ cup of the flour, the salt, and pepper together. Pound the mixture into both sides of the meat with the edge of a heavy plate or mallet. Cut the meat into serving pieces. Beat eggs together with the cream. Heat the oil in a heavy cast iron skillet over moderately high heat. Reserve 3 tablespoons of the flour. Dredge the steaks in the remainder of the flour, dip in the egg mixture, and then into the cracker crumbs. Place the steaks in the hot oil and brown well. Turn and brown other side. Reduce heat to medium, cover the skillet, and cook for 15 to 20 minutes, turning occasionally, until the steaks are cooked through and tender. Chicken fried steak should be well done, but not dry. Remove the steaks from the skillet and drain on brown paper bags. Keep warm. Add the onion slices to the pan and saute quickly. Pour off all but 3 tablespoons of the fat in the skillet and stir in the 3 tablespoons reserved flour. Stir to incorporate any particles on the bottom of the pan and cook for 1 to 2 minutes. Stir in the cream, then the chicken broth. Season the gravy with Worcestershire and hot sauce. Slice the meat across the grain and top with the gravy.

Yield: 6 to 8 servings

Recipe By : NATHALIE DUPREE COOKS SHOW#ND7110

From: Meg Antczak Date: 03 Jun 96

Chicken Fried Steak #2 ( Kathy Pitts )

Servings: 4 servings

Ingredients:

4 Round steaks
(about 1/3 lb. EACH)
Flour, seasoned withsalt, pepper, garlic powder
1 Egg, beaten with
2 tablespoon Water
Milk
Oil for frying

Preparation:

Beat the steaks very well with a meat pounder (they should be almost falling apart). Dip first in the flour, then in the egg, and again in the flour. For a really crisp crust, dip again in the egg, and the flour.

Heat the oil in a large frying pan (the oil should be to a depth of ¼ inch or so). Fry the steaks in the oil until nicely browned.
Remove and keep warm.

Drain all but 3 Tbsp of oil from the pan, being sure to leave the crusty bits on the bottom in the pan. Add 3 Tbsp. of flour (leftover from breading the meat), and stir to make a white roux.

Whisk in 1 ½ to 2 cups of milk, and stir until the mixture loses its floury taste. Season to taste with salt and a generous amount of black pepper (the pepper flavor is important in this dish).

Serve the gravy over the meat and with mashed potatoes.

Kathy Pitts in Bryan, TX

From: Kathy Pitts Date: 12 Jan 96

Chicken Fried Steak ( Kathy Pitts )

Servings: 1 serving

Ingredients:

Text Only

Preparation:

Begin with a good-sized hunk of round steak, the steak should be at least ½ inch thick. Cut the steak into serving-sized pieces.

Now the fun begins. I use a method of tenderizing the meat passed on to me by my father, who made great CFS -- first, score the exterior of the meat with tiny, diamond-shaped patterns (like you'd use to score the fat on a ham, but make the diamonds only about ¼ inch long.) Do this to both sides of the meat. Then pound the heck out of the meat using the heaviest implement you can find (a heavy saucer, the handle of a BIG knife or -- my personal favorite -- a clean claw hammer).

The meat should be pounded until it almost, but not quite, gives up and falls to pieces.

Now mix up a quantity of seasoned flour (salt, pepper, maybe some paprika and garlic powder). Also beat a couple of whole eggs with a couple of tablespoons of water.

Dip the pounded meat first in the flour, then in the egg, then back in the flour. For a really crisp crust, dip again in the egg, and back in the flour (this is optional, but I almost always do it, to me, the crust is the best part of the dish). Allow the breaded meat to sit for a few minutes to set up the breading.

Melt some oil, bacon grease or lard in a heavy frying pan. Use enough to cover the pan to the depth of ¼ inch. When the fat is hot, but not smoking, place some of the meat in the pan. Do not overcrowd, and do not allow the individual pieces of steak to touch.

Cook on one side until nicely browned, turn and cook the second side.
Remove the cooked steak to a warm place, and continue cooking the remainder until all is done. Add more fat to the pan as needed.

Add 2 Tbsp. of flour to every 2 Tbsp. of fat left in the pan (stir to scrape up the little browned, crispy bits that are sticking to the pan, too). Cook this mixture briefly to get rid of the raw flour taste, but do not allow it to brown. Stir in milk (about 1 cup to each 2 Tbsp. of flour) to make a gravy. Season to taste with salt, black pepper (lots of black pepper), and serve gravy of the meat and the mashed potatoes you're going to serve on the side.

Kathy in Bryan, TX

Chicken Fried Tofu W/ Cream Gravy

Servings: 2 Servings

Ingredients:

¼ cub Olive oil
3 Cloves garlic
¼ cub Tamari
½ cub Bread crumbs
1 pound Tofu (firm or x-firm)

Preparation:

preheat a 400 degree oven

slice tofu in .25 to .5 inch slices. Put first three ingredients in blender and run for a bit on high speed. Marinate tofu sliced in ixture for about 15 minutes on a side. Dredge slices in bread crumbs.
Bake on cookie sheet for 15 minutes per side.

white sauce :make roux of 2 Tbs flour and 2 Tbs butter or margaine.
Cook for a couple of minutes. Add 1 cup of hot, scalded milk. Bring to boil. Reduce heat, add salt and two dashes tobasco.

suggested: Serve with rice

Posted by P.MCCANN1 [Doug] on Apr 12, 1992 MM by Cathy Svitek

CHICKEN GARDEN SAUTE

Servings: 4 servings

Ingredients:

4 each Half chicken breast, boneles
1 tablespoon Olive oil
½ teaspoon Rosemary, crushed
1 can DEL MONTE Italian-style Stew
12 each Black ripe pitted olives(sma
1 each Green bell pepper, cored, se
1 Into thin strips
1 each Large carrot, cut into 3-in
1 each Medium zucchini, cut into 3-

Preparation:

In skillet, brown chicken in oil. Sprinkle with rosemary; salt and pepper to taste, if desired. Add remaining ingredients; bring to boil. Cover and cook 3 minutes over medium heat 5 minutes or until thickened.
Preparation Time: 10 minutes Cook Time: 16 minutes

CHICKEN GISMONDA

Servings: 4 servings

Ingredients:

2 Whole chicken breasts*
Salt, pepper
½ cub Fine dry bread crumbs
½ cub Butter or margarine
2 pound Spinach; cleaned and stemmed
1 cub Minced mushrooms
Whole mushrooms (optional)

Preparation:

*Note: chicken breasts should be boned and split.
Season chicken to taste with salt and pepper. Roll in bread crumbs and saute in 4 tablespoons butter in skillet until cooked through. Meanwhile, blanch spinach in boiling water 1 minute. Drain. Brown half of remaining butter in another skillet and saute spinach until just tender. Remove chicken from pan and add remaining butter. Add minced mushrooms and saute until light brown. Place spinach on platter. Arrange chicken breasts over spinach and cover with mushrooms. Drizzle butter remaining in pan over chicken. Garnish with whole mushrooms, if desired.

CHICKEN GORGONZOLA

Servings: 12 servings

Ingredients:

2 cub Olive oil
2 ½ tablespoon Garlic, chopped
1 ½ tablespoon Rosemary
1 ½ tablespoon Black peppercorns, cracked
8 ounce Clarified butter
2 large Red onions
2 ounce White sugar
12 Chicken breasts (6 oz ea)
2 medium Zuchinni, cut in sm sticks
18 ounce Gorgonzola

Preparation:

In a large saucepan, light saute the garlic, rosemary, and peppercorns.
Put aside in container...
In the same pan cook the onions and sugar in the butter until the onions are browned. Remove from heat.
Charbroil the chicken and zucchini, basting with the olive oil mixture until the chicken is completely cooked (don't overcook the zucchini-).
Place chicken breasts along with the butter mixture, zucchini, and remaining oil mixture in a casserole dish. Place the cheese on top of the chicken and bake for 2-4 minutes, until cheese is well melted.

CHICKEN GORKY

Servings: 4 servings

Ingredients:

3 pound Chicken breasts boneless
2 ounce Vodka heated
1 tablespoon Tomato paste
5 tablespoon Butter
1 tablespoon Flour
1 ½ cub Sour cream or plain yogurt
4 tablespoon Feta cheese crumbled
½ teaspoon Pepper
½ teaspoon Salt
½ tablespoon Dried parsley
1 each Garlic clove minced
¾ cub Chicken broth
¼ cub Onion chopped

Preparation:

Brown chicken in butter with the chopped onions. Pour heated vodka over the chicken & onions. Add the garlic, salt, pepper, & parsley.
Remove chicken from the pan, dredge in the flour, add the tomato paste, & chicken broth to the pan. Stir-in the sourcream & feta cheese. Bring to a boil, stirring constantly. Add the chicken again to the mixture, reduce heat and simmer for 20-30 minutes. Arrange the chicken in a deep casserole dish.
NOTE*** At this point this dish may be frozen or refrigerated for later cooking to finish.
Pour the mixture over the chicken and cook in preheated 350 degree F oven and cook for 20 minutes or until brown on top.

CHICKEN GRAND MARNIER

Servings: 6 servings

Ingredients:

¾ cub Grand Marnier
1 ¼ cub Apricot Jam
¾ cub Distilled white vinegar
4 ½ tablespoon Worcestershire sauce
3 tablespoon Dijon mustard
3 tablespoon Honey
1 tablespoon Dried red pepper flakes
6 Boneless chicken breasts; *
Olive oil

Preparation:

* Remove skin from chicken breasts 1. In a saucepan, combine the Grand Marnier, jam, vinegar, Worcestershire sauce, mustard, honey, and red pepper flakes. Simmer over medium-low heat (or put in microwave for 1 min. until the honey and jam are melted.)Remove from the heat and let cool to room temperature. 2. Place the chicken breasts in a single layer in a shallow glass baking dish. Pour on the marinade and refrigerate, covered with plastic wrap, for at least 4 hours or overnight. If grilling, let the chicken stand at room temperature for half an hour before grilling (see #3.) TO BAKE: POUR OFF ALL BUT ¾ c marinade. Brush additional apricot jam onto to chicken. Cover loosely with foil. Bake at 350 deg. for 45 minutes to 1 hour, basting with marinade every 15 minutes. 3. FOR GRILLING: Prepare a charcoal fire. When the coals are glowing hot with a layer of white ash, grill the chicken breasts 6 to 8 inches from the heat. Baste the chicken with oil and marinade during grilling. Cook for 20 minutes, turning every 5 minutes. . Slice and serve hot or at room temperature. Judy Garnett/pjxg05a Raleigh, NC

Chicken Gumbo

Servings: 4 servings

Ingredients:

3 pound Chicken; in 6 to 8 pieces
½ cub Oil
1 cub Flour
3 Dried chili peppers; OR
2 Fresh chili peppers
1 large Onion; finely chopped
1 large Green pepper; rough chopped
3 Celery sticks; fine chopped
2 Garlic cloves; crushed
8 ounce Andouille sausage; ORGarlic sausage, diced
4 cub Chicken stock
1 Bay leaf
dash Tabasco
Salt & pepper; to taste
4 ounce Okra; fresh
Rice; cooked

Preparation:

Fat grams per serving: Approx. Cook Time: 1:20 Heat the oil in a large saute pan or frying pan and brown the chicken on both sides, 3-4 pieces at a time. Transfer the chicken to a plate and set it aside. Lower the heat under the pan and add the flour.
Cook over a very low heat for about 30 minutes, stirring constantly until the flour turns a rich, dark brown. (This is called "making a roux). Take the pan off the heat occasionally, so that the flour does not burn. (if the roux burns, or sticks to the bottom of the pan, throw it out, wash the pan thoroughly, and start all over again). Add the chili peppers, onion, green pepper, celery, garlic and sausage to the roux and cook for about 5 minutes over very low heat, stirring continuously. Pour on the stock and stir well. Add the bay leaf and a dash of Tabasco, if desired, and return the chicken to the pan.
Cover and cook for about 30 minutes or until the chicken is tender.
Top and tail the okra and cut each part into 2-3 pieces. If okra is small, leave whole. Add to the chicken and cook for a further 10-15 minutes. Remove the bay leaf and serve the Gumbo over the rice.
From Flavor of the South - Mallard Press ISBN 0-792-45061-2

CHICKEN IN BLACK BEAN SAUCE

Servings: 4 servings

Ingredients:

1 pound Boneless chicken breasts
2 tablespoon Dry sherry
1 tablespoon Soy sauce
2 teaspoon Sesame oil
1 -----------sauce------------
½ cub Chicken stock
2 teaspoon Cornstarch
½ teaspoon Sugar
1 teaspoon Soy sauce
1 teaspoon Hot chili paste
1 tablespoon Vegetable oil
2 each Cloves garlic
2 teaspoon Minced fresh ginger
2 tablespoon Fermented black beans

Preparation:

Cut chicken into ¾ inch pieces. Combine sherry, soy and sesame oil in a 4-cup microwaveable casserole. Toss chicken in mixture, cover and marinate while preparing other ingredients. In a small boil combine stock, cornstarch, soy sauce, sugar, chili paste; set aside.
Prepare garlic, ginger and black beans; set aside. Microwave chicken and marinade, covered at high for 4 to 6 minutes or until chicken is opaque and tender. Stir twice during cooking. Stand, covered, while making sauce. In a 2 cup glass measure, microwave vegetable oil at high for 1 minute or until hot. Stir in garlic, ginger and black beans and microwave, uncovered high for 1 minute or until fragrant.
Stir in stock mixture until smooth and microwave at high for 1 ½ to 3 minutes or until sauce comes to a boil and thickens. Stir once.
Drain liquid off chicken, pour black bean sauce over, stir and serve immediately.

CHICKEN IN COCONUT MILK SOUP - GAI TOM KHA

Servings: 6 servings

Ingredients:

4 cub Med coconut milk
1 ½ cub Chicken stock
3 Pieces dried galangal, (Siamese Ginger) (quarter-sized pieces)=OR=-
6 :Pieces fresh Galangal
4 Stalks fresh Lemon Grass bruised, cut into 2-in lengths
1 large Whole boned chicken breast cut into ½-in pieces
4 tablespoon Fish sauce, Nam Pla
5 Kaffir makrut lime leaves (Fresh) (if available)
4 Fresh serrano chiles sliced into rounds
2 Fresh limes, juiced
2 tablespoon Fresh coriander leaves (chopped)

Preparation:

IN A SAUCEPAN, bring the coconut milk, chicken stock, galangal and lemon grass to a boil; reduce and simmer for 20 minutes. Strain stock; discard galangal and lemon grass. Return stock to a boil, add chicken and reduce to a simmer until tender (about 2 minutes). Add fish sauce, citrus leaves and chiles. Stir in lime juice. Garnish with more chiles to taste and coriander leaves. Serve hot.

Chicken in Cream

Servings: 6 servings

Ingredients:

4 pound Chicken Pieces
3 tablespoon Butter Or Margarine
3 medium Onions -- Sliced
3 Carrots -- Sliced
½ cub Dry Sherry
1 ¼ cub Chicken Stock
1 ½ teaspoon Salt
½ teaspoon Pepper
½ teaspoon Saffron
1 Bay Leaf
3 Potatoes -- Cubed
1 Egg Yolk
1 cub Cream

Preparation:

1. Melt the butter or margarine in a flame-proof casserole dish. Brown chicken pieces. Remove.
2. Saute onions and carrots in remaining butter or margarine. Return the chicken and add the sherry, chicken stock, salt, pepper, saffron and bay leaf.
3. Cover and bake in a 350 F oven for ½ hour.
4. Add the potatoes, recover and cook for another ½ hour or until potaotes and chicken are tender.
5. Beat the egg yolk and stir in the cream. Add a little of the pan juices, stirring constantly. Pour over the chicken, reheat in the oven for 5 mins and serve immediately.
Serves 6 - 8.

Recipe By : Wonderful Ways to Prepare Stews & Casseroles

From: Cooking

Chicken in Cream & Herb Sauce

Servings: 6 Servings

Ingredients:

6 Chicken thighs (1 ½ to 2lbs), skinned and boned
All purpose flour seasonedwith salt and pepper to
Taste for (dredging)
3 tablespoon Butter
3 tablespoon Olive oil
½ cub Dry white wine
1 tablespoon Lemon juice
½ cub Whipping cream
½ teaspoon Dried thyme
Salt and pepper to taste
2 tablespoon Minced fresh parsley, plus 2T for garnish
1 Lemon, sliced (garnish)
1 tablespoon Capers, rinsed and drained(garnish)

Preparation:

Place chicken between sheets of plastic wrap, and with heavy wooden mallet, pound evenly and gently until about ¼" thick. Dredge with seasoned flour.

In a large skillet, heat 1 ½ tablespoons each butter and oil. Add as many pieces of chicken as will fit without crowding. Cook quickly, just until meat loses pinkness when slashed, about 1 ½ minutes per side. Place on hot platter; keep warm.

Cook remaining pieces, adding more butter and oil as needed; add to platter and keep warm. (chicken may be placed in 200 degree oven while sauce is prepared.

Add wine and lemon juice to skillet and simmer over moderately high heat, stirring to blend in browned particles. Boil, reducing to about half.

Add whipping cream, thyme, and parsley; boil until sauce thickens slightly. Pour any meat juices from warming platter into sauce.

Adjust sauce for seasoning to taste. Pour over meat and garnish with parsley, lemon slices and capers. Serves 6.

NOTE: Chicken breasts or veal may be substituted.

SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN 0-89535-147-1 SHARED BY: Jim Bodle 3/93

CHICKEN IN LEMON DILL SAUCE

Servings: 4 servings

Ingredients:

½ tablespoon Veg oil
1 pound Chicken breasts, boneless,skinless
¼ cub Chicken stock
¼ cub White wine
2/3 cub Evaporated milk (1 sm can)
1 tablespoon Corn starch
½ teaspoon Lemon peel, grated
½ teaspoon Fresh dill, chopped
Salt & Pepper

Preparation:

Heat oil in medium non-stick fry pan. Brown chicken on both sides.
Stir in stock and wine. Cover and simmer 5 minutes til meat is no longer pink inside. Remove chicken, keep hot. Gradually add canned milk to corn starch til smooth. Add to liquid in pan, stirring over medium heat til sauce bubbles and thickens slightly. Stir in lemon peel and dill. Season with salt and pepper to taste. Spoon over chicken.
Prep time: 5 minutes Cook time: 10 minutes

Chicken in Mole Sauce

Servings: 8 servings

Ingredients:

1 Chipotle Chile; Dried
¼ cub Shortening Or Lard
2 tablespoon Red Chiles; Ground
2 cub Chicken Broth
4 Flour Tortillas; *
¼ cub Tomato Sauce
¼ cub Onion; Chopped, 1 small
1 tablespoon Raisins
1 tablespoon Almonds Or Walnuts; Chopped
1 tablespoon Sesame Seed
1 tablespoon Pumpkin Seeds; Shelled
1 tablespoon Peanut Butter
1 ½ teaspoon Sugar
1 ½ teaspoon Oregano; Ground
1 ½ teaspoon Cocoa
½ teaspoon Anise Seed
¼ teaspoon Cinnamon; ground
¼ teaspoon Cloves; Ground
¼ teaspoon Nutmeg; Ground
¼ teaspoon Allspice; Ground
¼ teaspoon Ginger; Ground
¼ teaspoon Cumin; Ground, OR
½ teaspoon Cumin Seed
1 cub Chicken Broth
8 Chicken Breast Halves; **

Preparation:

* Flour tortillas should be 7 to 8-inches in diameter and be cut into ** Chicken breast halves should be boneless and the total weight should Cover chile with warm water. Let stand until softened, about 1 hour. Drain and finely chop. Heat shortening in 3-quart saucepan over medium heat until hot. Cook and stir ground red chiles in shortening until brown (add about ¼ t water to prevent scorching if necessary); cool. Stir in 2 cups of chicken broth. Stir in remaining ingredients except the remaining 1 cup of broth and chicken. Heat to boiling; reduce the heat and cover. Simmer 30 minutes, stirring occasionally; cool. Place a small amount of the sauce into a blender container. Cover and blend on high speed until smooth. Repeat with the remaining sauce. Heat 1 cup of the sauce and the remaining chicken broth in a 12-inch skillet; reduce the heat. Place the chicken, skin sides up, in a single layer in the skillet. Cover and simmer until done, about 1 hour. Remove chicken to serving dish and keep warm. Measure the cooking liquid. In skillet combine 1 cup of the cooking liquid with the remaining sauce and heat to boiling, stirring constantly, and pour over the chicken.

CHICKEN IN MOLE SAUCE

Servings: 8 servings

Ingredients:

1 Chipotle Chile; Dried
¼ cub Shortening Or Lard
2 tablespoon Red Chiles; Ground
2 cub Chicken Broth
4 Flour Tortillas; *
¼ cub Tomato Sauce
¼ cub Onion; Chopped, 1 small
1 tablespoon Raisins
1 tablespoon Almonds Or Walnuts; Chopped
1 tablespoon Sesame Seed
1 tablespoon Pumpkin Seeds; Shelled
1 tablespoon Peanut Butter
1 ½ teaspoon Sugar
1 ½ teaspoon Oregano; Ground
1 ½ teaspoon Cocoa
½ teaspoon Anise Seed
¼ teaspoon Cinnamon; ground
¼ teaspoon Cloves; Ground
¼ teaspoon Nutmeg; Ground
¼ teaspoon Allspice; Ground
¼ teaspoon Ginger; Ground
¼ teaspoon Cumin; Ground, OR
½ teaspoon Cumin Seed
1 cub Chicken Broth
8 Chicken Breast Halves; **

Preparation:

* Flour tortillas should be 7 to 8-inches in diameter and be cut into small pieces. ** Chicken breast halves should be boneless and the total weight should
be about 4 lbs. Cover chile with warm water. Let stand until softened, about 1 hour. Drain and finely chop. Heat shortening in 3-quart saucepan over medium heat until hot. Cook and stir ground red chiles in shortening until brown (add about ¼ t water to prevent scorching if necessary); cool. Stir in 2 cups of chicken broth. Stir in remaining ingredients except the remaining 1 cup of broth and chicken. Heat to boiling; reduce the heat and cover. Simmer 30 minutes, stirring occasionally; cool. Place a small amount of the sauce into a blender container. Cover and blend on high speed until smooth. Repeat with the remaining sauce. Heat 1 cup of the sauce and the remaining chicken broth in a 12-inch skillet; reduce the heat. Place the chicken, skin sides up, in a single layer in the skillet.
Cover and simmer until done, about 1 hour. Remove chicken to serving dish and keep warm. Measure the cooking liquid. In skillet combine 1 cup of the cooking liquid with the remaining sauce and heat to boiling, stirring constantly, and pour over the chicken.

CHICKEN IN SOUR CREAM

Servings: 4 servings

Ingredients:

2 pound Chicken breasts, skinned
½ cub Butter
½ pint Sour cream
½ cub Sherry
½ teaspoon Rosemary
½ teaspoon Monsodium glutamte
1 teaspoon Salt
2 tablespoon Parsley
½ teaspoon Thyme
1 tablespoon Chopped green pepper
Pepper to taste
½ cub Slivered almonds
Sliced fresh mushrooms

Preparation:

Brown chicken in butter in skillet. Place in casserole. Add sour cream & sherry (wine) to chicken drippings. Add remaining ingredients and simmer 10 mins. Pour mixture over chicken pieces. Bake 350 for 1 hour. Serve with white/wild rice. (I made this ahead of time, refrigerated it, & then baked ~ delish!)

Chicken in Spicy Brown Sauce

Servings: 6 Servings

Ingredients:

3 Whole chicken breasts,split,boned and skinned
2 tablespoon Vegetable oil
1 15 ounce can tomato sauce
½ cub Picante sauce
4 teaspoon Unsweetened cocoa powder
1 teaspoon Ground cumin
1 teaspoon Oregano
½ teaspoon Garlic salt

Preparation:

Dash EACH: cloves,nutmeg,ground allspice

Pound chicken to ½" thick.Lightly brown in oil in large skillet, about 2 minutes on each side;drain off fat.Combine remaining ingredients;mix well.Pour over chicken in skillet.Bring to boil.Reduce heat;cover and simmer,gently,10 minutes.Remove chicken to serving platter;keep warm.Cook and stir sauce until slightly thickened,about 3 to 5 minutes.Spoon sauce over chicken.

Makes 6 servings.
From: Terri Woltmon Date: 04-15-94 (20:09) Number:
208 From

CHICKEN IN SPICY BROWN SAUCE

Servings: 6 servings

Ingredients:

3 Whole chicken breasts,split,boned and skinned
2 tablespoon Vegetable oil
1 15 ounce can tomato sauce
½ cub Picante sauce
4 teaspoon Unsweetened cocoa powder
1 teaspoon Ground cumin
1 teaspoon Oregano
½ teaspoon Garlic salt

Preparation:

Dash EACH: cloves,nutmeg,ground allspice

Pound chicken to ½" thick.Lightly brown in oil in large skillet, about 2 minutes on each side;drain off fat.Combine remaining ingredients;mix well.Pour over chicken in skillet.Bring to boil.Reduce heat;cover and simmer,gently,10 minutes.Remove chicken to serving platter;keep warm.Cook and stir sauce until slightly thickened,about 3 to 5 minutes.Spoon sauce over chicken.

Makes 6 servings.

Chicken in Spicy Orange Sauce

Servings: 2 Servings

Ingredients:

2 Chicken breasts cut into 4 pieces
1 tablespoon Oil
¼ cub Flour
¼ teaspoon Salt
⅛ teaspoon Pepper
¼ teaspoon Paprika
1 Medium onion, chopped
1 Large garlic clove, minced
1 cub Chicken stock
¾ cub Orange juice
1 Green or red pepper,
Cut into strips
1 Grated rind of one orange
¼ teaspoon Red pepper - crushed
½ teaspoon Cumin - ground
½ teaspoon Oregano - dried
1 tablespoon Lemon juice - fresh
2 tablespoon Parsley - chopped
4 Thin slices orange
And chopped parsley for garn

Preparation:

Skin and debone chicken. Heat oil in heavy skillet. Combine flour, salt, pepper and paprika and roll chicken in mixture. Reserve excess flour. Brown chicken in oil. transfer to small baking dish. In same oil, saute onion and garlic until soft. Sprinkle in any of the flour left over from coating the chicken and stir to blend. Stir in the chicken stock and orange juice.
Add green pepper, orange rind, red peppers, cumin, oregano, lemon juice and parsley. Cook 'til sauce is thick and smooth. Pour over chicken. Bake, covered at 375 F for 40 minutes. Garnish with sliced oranges and parsley. This dish is complemented nicely by the baked barley mushroom.
From Oliver's Cookbook for Seniors. Appeared in the Calgary Sun

CHICKEN IN SPICY ORANGE SAUCE

Servings: 2 servings

Ingredients:

2 each Chicken breasts
1 - cut into 4 pieces
1 tablespoon Oil
¼ cub Flour
¼ teaspoon Salt
⅛ teaspoon Pepper
¼ teaspoon Paprika
1 each Medium onion, chopped
1 each Large garlic clove, minced
1 cub Chicken stock
¾ cub Orange juice
1 each Green or red pepper,
1 Cut into strips
1 each Grated rind of one orange
¼ teaspoon Red pepper - crushed
½ teaspoon Cumin - ground
½ teaspoon Oregano - dried
1 tablespoon Lemon juice - fresh
2 tablespoon Parsley - chopped
4 each Thin slices orange
1 And chopped parsley for garn

Preparation:

Skin and debone chicken. Heat oil in heavy skillet. Combine flour, salt, pepper and paprika and roll chicken in mixture. Reserve excess flour. Brown chicken in oil. transfer to small baking dish. In same oil, saute onion and garlic until soft. Sprinkle in any of the flour left over from coating the chicken and stir to blend. Stir in the chicken stock and orange juice.
Add green pepper, orange rind, red peppers, cumin, oregano, lemon juice and parsley. Cook 'til sauce is thick and smooth. Pour over chicken. Bake, covered at 375 F for 40 minutes. Garnish with sliced oranges and parsley. This dish is complemented nicely by the baked barley mushroom.
From Oliver's Cookbook for Seniors. Appeared in the Calgary Sun

Chicken in Spicy Sauce

Servings: 4 Servings

Ingredients:

8 Chicken thighs, skinned
1 can (8-oz) tomatoes, drained
2 tablespoon Tomato paste
2 tablespoon Chili sauce
2 Garlic cloves, crushed
1 Inch piece fresh gingerroot,grated
1 tablespoon Garam Masala
2 teaspoon Sugar
2 tablespoon Light soy sauce
Juice of one lime
Juice of one lemon
Twists of lime peel
Twists of lemon peel

Preparation:

Rinse chicken; pat dry with paper towels. Slash meaty parts of chicken two or three times.

Place chicken in a shallow non-metal dish and set aside. Put tomatoes, tomato sauce, chili sauce, sugar, Garam Masala, soy sauce, gingerroot, garlic, lime juice and lemon juice in a blender or food processor fitted with the metal blade; process until pureed.
Pour over chicken, cover and refrigerate 2 to 3 hours to allow chicken to absorb flavors.

Preheat oven to 375 F. (190C). Put chicken and the sauce in a roasting pan and cook, uncovered, 45 to 50 minutes, or until tender, basting with sauce 2 or 3 times during cooking. Serve hot, garnished with twists of lime and lemon.

From: Steve Herrick Source: [The Book of Curries and Indian Foods by Linda Fraser ISBN 0-89586-820-2]

CHICKEN IN SUN-DRIED TOMATO CREAM SAUCE

Servings: 4 servings

Ingredients:

½ cub Dry-packed sun-driedtomatoes
1 tablespoon Butter
1 medium Garlic clove, minced
1 cub Chicken stock or low-saltbroth, divided
1 cub Heavy cream
1 pound Boneless and skinlesschicken breast halves
Salt and freshly groundblack pepper to taste
2 tablespoon Vegetable oil
2 tablespoon Chopped fresh basil (or 2tsp dried, crumbled)
8 ounce Fettucine

Preparation:

Snip the tomatoes into bite-size pieces. Melt the butter in a saucepan over low heat; add the garlic and cook for 30 seconds. Add ¾ cup of the stock and the tomatoes. Bring to a boil. Reduce the heat and simmer, uncovered, over medium heat for about 10 minutes or until the tomatoes are tender. Add the cream and bring to a boil, stirring. Simmer over medium heat until the sauce is thick enough to coat the back of a spoon. (The sauce can be kept, covered, for 1 day in the refrigerator. Heat again over low heat.)
Sprinkle the chicken with salt and pepper on both sides. Heat the oil in a large, heavy skillet over medium-high heat. Add the chicken and saute, pressing on the chicken occasionally with a slotted spatula, for about 4 minutes per side or until the meat feels springy and is no longer pink inside (cut to check). Transfer to a board; cover and keep warm.

Discard the fat from the skillet. Add the remaining stock and bring to a boil, stirring up the pan juices. Boil to reduce slightly, then add to the sauce. Stir in the basil. Taste and adjust the seasoning.
Meanwhile, cook the pasta, uncovered, in a large port of boiling salted water over high heat, stirring occasionally (about 1 to 2 minutes for fresh or 3 to 5 minutes for dried fettucine), or until tender but firm to the bite (al dente). Drain, transfer to bowl and toss with 3 or 4 tablespoons of the sauce.
Cut each chicken breasts into 2 or 3 diagonal slices. Reheat gently in the sauce if needed. Transfer the pasta to serving plates, top with the chicken and coat with sauce.

CHICKEN ITALIAN

Servings: 4 servings
Source: MAINPOUL.ZIP (Low salt, low fat)

Ingredients:

1 To 3 to 3 ½ lb wholefrying chicken, skinned (oruse 3 lb
Skinned chicken breasts)
2 tablespoon Olive oil
2 tablespoon Lemon juice
2 Cloves garlic, crushed
¼ teaspoon Oregano
2 tablespoon Dry white wine

Preparation:

pepper to taste

If using whole chicken, cut chicken in half. Blend marinade of all the remaining ingredients. Soak chicken for 10 minutes. Bake in greased pan @ 375 degrees for 45 minutes to 1 hour or until tender. Serves 4.

CHICKEN ITALIAN (LOW SALT,LOW FAT)

Servings: 4 servings

Ingredients:

3 pound Skinned chicken breasts
2 tablespoon Olive oil
2 tablespoon Lemon juice
2 Cloves garlic,crushed
¼ teaspoon Oregano
2 tablespoon Dry white wine

Preparation:

pepper to taste

If using whole chicken, cut chicken in half. Blend marinade of all the remaining ingredients. Soak chicken for 10 minutes. Bake in greased pan @ 375 degrees for 45 minutes to 1 hour or until tender.

Serves 4.

Chicken Italiano

Servings: 4 servings

Ingredients:

14 ounce Tomatoes, canned
½ teaspoon Basil, dried
½ teaspoon Tarragon
½ teaspoon Salt
¼ teaspoon Pepper, freshly ground
2 teaspoon Butter, oil or marjarine
1 Garlic clove finely chopped
2 pound Chicken pieces, skinned
2 tablespoon Parsley chopped or 2 tsp dry
½ cub Mozzarella cheese, shredded

Preparation:

Original recipe calls for chicken breast with bones. Because of the sauce, it is easier to eat with bones removed. A good dish to make with a whole utility frying chicken. Bones and skin can be cooked up in a separate pot for stock.

Pour tomatoes into container of a blender or food processor. Add basil, tarragon, salt and papper. Puree until smooth. Melt margarine in a large frypan. Saute garlic over medium heat 1 min.
(or mix in ½ tsp garlic powder with other spices)

Add chicken pieces, saute, turning once or twice until golden on both sides. Cover with tomato mixture. Bring to a boil, reduce heat and simmer 15 min until tender. Remove chicken and place in a warm oven-proof dish. Stir parsley into sauce and spoon over chicken.
Sprinkle with Mozzarella. Place under heated broiler 1 min just until cheese melts.

Or place on a microwave-safe dish and melt cheese in microwave.
Or sprinkle with grated parmesan cheese and serve immediately.

4 servings
3 protein choices, ½ fruits choice, 1 fats choice 5 g carbohydrate, 25 g protein, 15 g fat (255 calories)

Source: Choice Cooking, Canadian Diabetes Association Posted by Elizabeth Rodier May 1993

Chicken Jambalaya

Servings: 4 servings

Ingredients:

1/3 cub Chopped celery
¼ cub Chopped onion
¼ cub Chopped green pepper
2 tablespoon Margarine or butter
14 ½ ounce Can tomatoes; cut up
1 ½ cub Chicken broth
2/3 cub Long grain rice
1 teaspoon Dried basil or thyme
½ teaspoon Garlic salt
¼ teaspoon Pepper
½ teaspoon Bottled hot pepper sauce
1 Bay leaf
2 cub Cubed cooked chicken orturkey

Preparation:

I cheat and use 1 ½ c water and 1 ½ teaspoons of chicken bouillon instead of broth. The recipe calls for ¼ to ½ teaspoon of hot pepper sauce, but my husband is a "the hotter the better" man, so I use the max amount. :) I also usually leave out the green pepper, but that's just personal preference. I usually end up doubling this recipe--it's absolutely fantastic with garlic bread!

In a large skillet cook celery, onion and green pepper in margarine or butter till vegetables are tender. Stir in the undrained tomatoes, chicken broth, rice, basil or thyme, garlic salt, pepper, hot pepper sauce, and bay leaf. Bring to boiling; reduce heat. Cover and simmer about 20 minutes or till rice is tender. Stir in chicken; cook till heated through. Discard bay leaf.

(I put my chicken in with everything else--saves me one step!)

from Better Homes and Gardens New Cook Book
typed by Tiffany Hall-Graham

CHICKEN KABOBS

Servings: 6 servings

Ingredients:

6 Chicken breast halves
1 teaspoon Paprika
1 cub Dry white wine
2 tablespoon Vegetable oil
1 teaspoon Rosemary, crushed
2 Garlic cloves
2 ½ cub Chicken broth
1 cub Rice, raw
2 Yellow squash, medium
1 Zucchini squash
2 tablespoon Green onions, chopped

Preparation:

ince Garlic. Cut squashes into ½ inch thick slices.
Remove bones nd skin from chicken and cut into 1 ½ inch cubes; place in large owl. Add Paprika and stir to coat. Combine Wine, Oil, rosemary and arlic; pour over chicken. Marinate at room temperature for 1 hour. bout 30 minutes before serving, bring broth to a bOil in a medium aucepan. Stir in rice. Cover tightly and simmer 20 minutes. Remove rom heat and let stand tightly covered until all liquid is absorbed, bout 5 minutes. Stir in Green Onions.
Meanwhile, thread chicken and quashes onto skewers.
Brush with marinade. Cook 4 to 5 inches from eat, either under the brOiler or on a charcoal grill, for 8 to 10 inutes or until chicken is cooked through. Turn once and baste with arinade during cooking. Arrange kabobs over rice to serve.

CHICKEN KABOBS II

Servings: 4 servings

Ingredients:

2 pound Boned chicken breasts
1/3 cub Soy sauce
1 tablespoon Sugar
1 teaspoon Salt
⅛ teaspoon Pepper
¼ teaspoon Garlic powder
¼ teaspoon Ground ginger
2 Green peppers, cut into½-inch cubes
8 ounce Can mushroom caps, drained
3 tablespoon Honey

Preparation:

1. Remove skin from chicken breasts and cut chicken into 1-inch cubes.
2. In a large bowl combine soy sauce, salt, pepper, garlic powder, sugar and
ginger; stir to combine.
3. Add chicken pieces and toss lightly to coat pieces well.
4. Alternate chicken pieces, green peppers and mushroom caps on wooden skewers. Reserve soy sauce mixture.
5. Combine honey with reserved liquid.
6. Brush each kabob liberally with the mixture.
7. Place kabobs in a single layer in a shallow, heat-resistant, non-metallic
baking dish.
8. Heat, uncovered, in Microwave Oven 5 to 9 minutes turning kabobs occasionally until chicken is cooked and green peppers are tender.
9. Kabobs may be served either hot or cold.

Chicken Kiev

Servings: 6 servings

Ingredients:

¾ cub Butter; softened
1 tablespoon Parsley; chopped
1 tablespoon Chives, fresh; finely choppd
1 tablespoon Green onion; finely chopped
½ teaspoon Salt
⅛ teaspoon Pepper
6 Chicken breast; skinned andboned
Salt
Pepper
1 Egg
1 tablespoon Water
1 cub Flour, all-purpose
2/3 cub Breadcrumbs, soft
¼ cub Butter; melted

Preparation:

Combine first 6 ingredients; mix well, and shape into a stick (like butter). Cover and chill or freeze about 45 minutes or until firm.

Place each chicken breast on a sheet of waxed paper; flatten to ¼" thickness, using a meat mallet or rolling pin.

Cut stick of butter mixture into 6 portions; place a piece in center of each chicken breast. Fold long sides of chicken over butter; fold ends over, and secure with toothpicks. Lightly sprinkle each chicken breast with salt and pepper.

Combine egg and water, beating well. Dredge each chicken breast in flour, dip in egg, and coat with breadcrumbs.

Saute chicken in ¼ cup melted butter voer medium heat until golden brown on all sides, turning gently. Transfer to a 13x9x2" baking dish. Bake at 400 degrees for 15 to 20 minutes or until tender.

SOURCE: Southern Living Magazine, May 1980.
Typos by Nancy Coleman.

CHICKEN KIEV

Servings: 4 servings

Ingredients:

4 Chicken breasts
2 Eggs, beaten
2 tablespoon Water
2 tablespoon Parsley, snipped
½ cub Flour
2 tablespoon Chopped green onions
½ cub Bread crumbs
¼ pound Butter

Preparation:

emove bones and skin from chicken breasts and pound out to ⅛ inch hick. Cut Butter into quarters and lay one in center of ea ch chicken iece. Evenly divide Onions and Parsley between breasts. Roll ea ch p into a log and secure with a toothpick. Mix Eggs and Water. Roll a ch log in flour, then dip in Egg and cover with bread crumbs. Wrap n plastic wrap and refrigerate for at least 1 hour or overnight. eep fry until brown, then bake at 375 degrees for 5 minutes.

CHICKEN KIEV #2

Servings: 2 servings

Ingredients:

½ cub Butter
3 Cloves garlic, diced
¼ cub Lemon juice
½ teaspoon Mixed vegetable seasoning
2 Chicken breasts
2 Eggs
½ cub Scallions, diced fine
3 cub Cracker crumbs
½ cub Grated Parmesan cheese

Preparation:

In a fry pan, melt butter and saute garlic with lemon juice and seasoning.

Using flavorizer, inject breasts with butter mix. (The flavorizer can be purchased at any kitchen supply store. It looks much like the needle a doctor uses for injections, and it's use is also similar.)

Add remaining liquid to eggs and beat. In a separate bowl, combine scallions, cracker crumbs, and Parmesan cheese. Dip breasts in egg mixture, then into cracker mixture. Bake at 350 degrees for 30 minutes.

CHICKEN KORMA

Servings: 4 servings

Ingredients:

4 Chicken breasthalves, boned
½ cub Safflower oil
¼ cub Butter, clarified(the Indians callthis stuff "ghee")
6 medium Yellow onions
3 Cloves garlic, fresh
1 ½ teaspoon Ginger (use freshginger if you canfind it)
20 Cloves, whole
12 Green cardamom seeds,whole, cracked(or less; or use 2 tof ground cardamom)
5 Bay leaves
1 teaspoon Salt
1 ½ teaspoon Coriander (ground)
½ teaspoon Cayenne pepper(or more to taste)
8 ounce Yogurt, plain
½ cub Water
½ cub Milk

Preparation:

Cut the chicken breasts into bite-size pieces and set aside. Peel the onions and chop them fine. You should have about 3 cups of onion. Mince the garlic and add to the bowl of chopped onions.

In a big frypan that has a lid, heat the butter and oil, then saute the onions and garlic for about 10 minutes, until the first hint of browning.
Use "medium-high" heat.

Crack the cardamom seeds between your fingers, just to get the shell open.
Add them to the pan. Add the ginger, cloves, bay leaves and salt. Saute until the onions are nice and brown, about 5 more minutes.

Mix the coriander and red pepper with the yogurt. Add the yogurt to the frypan, stirring as you pour, slowly enough that the onion doesn't stop bubbling. It could take several minutes to do this, depending on the diameter of your frypan. When the last of the yogurt dries up, add the chicken pieces and brown them. Add ½ cup water, reduce heat, cover and simmer 20 minutes.

Stir in the milk and turn off the heat. It needs to sit a few minutes to let the flavors blend. The longer you let it sit after cooking, the better it will taste (up to several hours).

While the chicken is sitting, cook some rice. I make saffron rice to go with this dish.

Fish out the bay leaves and as many of the whole cloves as you can find, before serving. Americans don't seem to like to eat whole cloves in their food. Check to make sure it is moist enough (it should have the consistency of applesauce). Reheat over low heat. Serve.

NOTES:

* Indian braised chicken with onions, cloves and ginger -- I learned to like Indian food in London, where delicious Indian food can be had in simple restaurants at hamburger prices and the fare at fancy places ranks among the finest food on Earth. Back in America, to satisfy my new craving for good Indian food I had to learn to cook it myself. This is a Friday-night supper dish in our family, too complex for a weekday meal, and too plain to serve to company.

Indian food is often quite elaborate, so by their standards this is a fast and simple dish. It is a classical Indian recipe, found in many cookbooks.

* Indians put a lot more salt in their cooking than this recipe calls for; if you want to make it more authentic you should double the salt. Indians also don't like chicken skin and will go to great lengths to prevent even small pieces of chicken skin from getting into the food. I rather like chicken skin myself, and I don't try very hard to keep it out of this dish.

* If you can't find green cardamom seeds, don't bother using white ones, they've been bleached and processed and don't have much flavor left. Use ground cardamom instead.

: Difficulty: moderate (timing is somewhat important) : Time: 1 hour plus "sitting time."
: Precision: Approximate measurement OK.

: Brian Reid decwrl!glacier!reid
: Stanford reid@SU-Glacier.ARPA
: Palo Alto, California

: Copyright (C) 1986 USENET Community Trust

Chicken Liver & Bacon Roll Ups

Servings: 8 servings

Ingredients:

1 pound Livers, chicken
3 tablespoon Mustard, Dijon
12 slice Bacon; cut in half
½ cub Cracker crumbs

Preparation:

Dip chicken livers lightly in mustard. Wrap a half slice of bacon around each, and secure with a toothpick; coat livers with crumbs.
Place in a 8" square baking dish; bake at 425 degrees for 25 minutes.

SOURCE: Southern Living Magazine, sometime in the 1970s.
Typos by Nancy Coleman.

Chicken Lo Mein

Servings: 4 servings

Ingredients:

1 Whole chicken breast skinned and boned
1 tablespoon Kikkoman Stir Fry Sauce
4 ounce Angel hair pasta (capellini)
1/3 cub Kikkoman Stir Fry Sauce
2 tablespoon Vegetable oil; divided
¼ pound Fresh snow peas; julienned
1 large Carrot; julienned
⅛ teaspoon Salt
2 teaspoon Sesame seed; toasted

Preparation:

Cut chicken into thin strips; coat with 1 Tbsp. Stir Fry sauce. Let stand 30 minutes. Meanwhile, cook pasta, omitting salt. Drain; rinse to cool and drain thoroughly. Combine 1/3 cup Stir Fry sauce and 3 Tbsp. water; set aside. Heat 1 Tbsp. oil in hot wok or large skillet over high heat. Add chicken and Stir Fry 2 minutes; remove.
Heat remaining oil in same pan. Add peas and carrot; sprinkle with salt. Stir Fry 4 minutes. Add sauce mixture, chicken, pasta and sesame seed. Cook, stirring, until all ingredients are coated with sauce and pasta is heated through.

Source: A PARADE OF CHINESE SPECIALTIES
Reprinted with the permission of Kikkoman International Inc.
Electronic format courtesy of Karen Mintzias

CHICKEN LO MEIN

Servings: 4 servings

Ingredients:

1 Whole chicken breast skinned and boned
1 tablespoon Kikkoman Stir-Fry Sauce
4 ounce Angel hair pasta (capellini)
1/3 cub Kikkoman Stir-Fry Sauce
2 tablespoon Vegetable oil; divided
¼ pound Fresh snow peas; julienned
1 large Carrot; julienned
⅛ teaspoon Salt
2 teaspoon Sesame seed; toasted

Preparation:

Cut chicken into thin strips; coat with 1 Tbsp. stir-fry sauce. Let stand 30 minutes. Meanwhile, cook pasta, omitting salt. Drain; rinse to cool and drain thoroughly. Combine 1/3 cup stir-fry sauce and 3 Tbsp. water; set aside. Heat 1 Tbsp. oil in hot wok or large skillet over high heat.
Add chicken and stir-fry 2 minutes; remove. Heat remaining oil in same pan. Add peas and carrot; sprinkle with salt. Stir-fry 4 minutes. Add sauce mixture, chicken, pasta and sesame seed. Cook, stirring, until all ingredients are coated with sauce and pasta is heated through.

Source: A PARADE OF CHINESE SPECIALTIES
Reprinted with the permission of Kikkoman International Inc.
Electronic format courtesy of Karen Mintzias

CHICKEN LUCIA

Servings: 6 servings

Ingredients:

-Waldine Van Geffen VGHC42A
2 pound Chicken breasts; bone, skin,1-½" chunks
Flour for dredging
Salt and freshly groundpepper to taste
¼ cub Olive oiil
2 large Cloves garlic; finely chop
1 teaspoon Dried oregano
14 ounce Can artichoke hears; drain,cut in half
3 tablespoon Lemon juice
1 cub Water
¼ cub Fresh parsley; chop

Preparation:

Season the flour with salt and pepper and dredge chicken in flour mixture. Heat the oil and garlic in a large skillet. When hot, add the chicken. Sprinkle with oregano and simmer over medium-high heat 3 to 4 minutes. Add the artichoke hearts, drizzle with lemon juice and add water. Cover and simmer until the chicken is done, 5 to 10 minutes, adding parsley in the last couple of minutes. Source:
Uncommon Gourmet (wrv)

Chicken Macaroni Stew

Servings: 2 servings

Ingredients:

½ can Tomatoes (16-ounce can)(about 1 cup)
1 cub Frozen mixed vegetables
1/3 cub Elbow macaroni, uncooked
¼ cub Onion, chopped
¼ teaspoon Oregano leaves
¼ teaspoon Salt
⅛ teaspoon Garlic powder
1 dash Pepper
1 Bay leaf
1 cub Chicken stock(from Stewed Chicken)
¾ cub Chicken, cooked, diced(from Stewed Chicken)
2 servings of about 1-¼ cups each 286 calories per serving

Preparation:

1. Break up large pieces of tomatoes. Place all ingredients except chicken into saucepan.

2. Bring to a boil. Reduce heat and boil gently, uncovered, until macaroni is tender--about 15 minutes.
Stir several times to prevent macaroni from sticking.

3. Add chicken. Heat to serving temperature.

4. Remove bay leaf.

* Thrifty Meals for Two: Making Food Dollars Count * USDA Home and Garden Bulletin Number 244 * Meal-Master format courtesy of Karen Mintzias

From: Iris Grayson Date: 21 Jun 96

CHICKEN MADEIRA ON HERBED BISCUITS

Servings: 6 servings

Ingredients:

1 ½ pound Chicken breast skin'd bone'd
1 tablespoon Cooking oil
2 Cloves garlic, minced
4 ½ cub Quartered fresh mushrooms
½ cub Chopped onion
1 cub Low-cal sour cream
2 tablespoon All purpose flour
1 cub Skim milk
½ cub Chicken broth
2 tablespoon Madeira or dry sherry
Recipe Herbed Biscuits

Preparation:

Cut chicken into 1 inch cubes.
In a 12 inch skillet cook chicken in hot oil over medium-high heat for 4 - 5 minutes or till no longer pink. Remove chicken; set aside. Add garlic, mushrooms and onion to skillet. Cook, uncovered, for 4 - 5 minutes or till liquid evaporates.
In a bowl stir together sour cream, flour, ½ teaspoon salt and ¼ teaspoon pepper. Add sour cream mixture, milk, and broth to skillet. Cook and stir until bubbly. Cook 1 minute more. Add chicken and Madeira or sherry; heat through. Serve over Herbed Biscuits.
Sprinkle with thinly sliced green onions if desired. Makes 6 servings.
HERBED BISCUITS: In a mixing bowl stir together 1 ¾ cup packaged biscuit mix, 2 TABLESPOONS thinly sliced green onion, and ½ teaspoon crushed, dried oregano. Add ½ cup skim milk; stir just until dough clings together. On a floured surface knead dough 10 to 12 strokes. Roll to a ½ inch thickness. Using a 2-inch biscuit cutter, cut dough into 12 biscuits.
Reroll the trimmings as necessary. Bake biscuits on an ungreased baking sheet in a 425 degree oven for about 12 minutes.
PER SERVING: calories - 406, fat - 14 g., cholesterol - 78 mg., protein - 35 g., carbohydrate - 34 g., sodium - 797 mg.
FROM: Better Homes and Gardens Magazine September 1992 issue.

Chicken Maque Choux

Servings: 4 servings

Ingredients:

18 Young tender corn
1 Large onion, finely chopped
1 Large tomato, small pieces
1 teaspoon Sugar
2 tablespoon Cooking oil
1 Large spring chicken
½ Bell pepper, chopped
1 teaspoon Salt
Black pepper
Milk, if needed

Preparation:

Cut corn off cob, and then scrape ears with back of knife to obtain milky pulp in a heavy iron pot, brown the chicken in oil a few pieces at a time, until all sides are done. Add corn, onions and the rest of the ingredients to the pot. Stir mixture frequently while cooking over low flame for 30 minutes. If mixture is too dry, add a small amount of milk. Will serve four. From "Talk About Good" submitted by Mrs. Warren Butcher

Chicken Marsala

Servings: 1 servings

Ingredients:

I've used this recipe a few times, its from the Better Homes and
Gardens New Cook Book:
2 whole skinned, boned chicken breasts ¼ c flour ¼ tsp marjoram 1
cub sliced mushrooms 2 tbs sliced green onions 3 tbs butter ¼ chicken
broth ¼ marsala wine

Preparation:

Put each half chicken breast between two sheets of plastic wrap and pound it to about ⅛" thick. Lightly coat in flour, marjoram and a little salt and pepper.

Cook the mushrooms and green onion in a large skillet with 1tbs butter until tender and remove. In the same skillet, brown the chicken in the rest of the butter over med-hi heat. When the chicken is browned, turn down the heat and add back the mushrooms and green onions and add the chicken broth and marsala wine. Let it simmer uncovered until it starts to thicken.

From: Jane Knox Date: 02 Feb 96

CHICKEN MARSALA #2 (PSWK86A)

Servings: 4 servings

Ingredients:

4 tablespoon Butter
4 Chicken breast halves
4 Shallots; finely chopped
½ pound Mushrooms; sliced
¼ cub Dry Marsala
½ cub Heavy cream
1 teaspoon Lemon juice
Salt and pepper to taste

Preparation:

* Skin and bone the chicken breasts then, using the flat (smooth) side of a meat mallot, pound the breasts to ¼ inch thickness. In a large frying pan, melt 2 T. butter over meduim heat. Add chicken and saute', turning once, until lightly browned about 2 minutes on each side. Remove and set aside. Melt remaining butter in pan. Add shallots and mushrooms. Cook until mushrooms are lightly browned, 3-5 minutes. Add Marsala and bring to a boil, scraping up any browned bits from bottom of pan. Add cream and lemon juice and return to a boil. Season with salt and pepper to taste. Return chicken to pan and cook, turning in sauce, for about 3 minutes to reheat and finish cooking.

CHICKEN MARSALA W/ PEPPERS

Servings: 4 servings

Ingredients:

6 Chicken breast; 5-6 Oz.*
Olive oil as needed
1 ½ cub Marsala Win
1 ½ cub Fresh mushrooms; thinly slic
1 cub Sweet red pepper; juliened
1 cub Sweet yellow pepper; juliene
½ cub Green onions; sliced**
2 Cloves garlic; minced
2 ¾ cub Canned chicken broth
1 tablespoon Lemon juice
½ teaspoon Dried oregano
½ teaspoon Dried basil
1 teaspoon Salt
Fresh ground black pepper
1 tablespoon Cornstarch
¼ cub Canned chicken broth
Hot cooked pasta; drained

Preparation:

*Skinned & boned **(both white and green part) 1. Cut chicken into strips; set aside. Add olive oil to a Dutch oven; place over medium-high heat until hot. Add chicken strips, and saute until tender. Remove and set aside. Add wine to Dutch oven, and bring to a boil. Pour over chicken. 2. Add more olive oil to Dutch oven; heat until hot. Add mushrooms and next 4 ingredients. Saute until tender.
Add 2-¾ cups chicken stock and next 5 ingredients. Bring to a boil.
Add reserved chicken mixture and return to a boil. 3. Combine cornstarch and ¼ cup chicken stock. Stir into mixture in Dutch oven. Return to a boil and boil for 1 minute, stirring constantly.
Serve over hot cooked pasta with green salad and plenty of sour dough bread.................Or garlic bread.

Chicken Meat Loaf

Servings: 6 servings

Ingredients:

1 pound Ground chicken
1 cub Crushed saltine crackers
. (about 24)
½ cub Minced fresh onion
¼ cub Water
2 tablespoon Minced green bell pepper
2 tablespoon Ketchup
1 tablespoon Dijon mustard
1 teaspoon Prepared horseradish
½ teaspoon Paprika
¼ teaspoon Pepper
Vegetable cooking spray

PER SERVING:
167 Calories (24% from fat)
17 2/3 g Protein (17.7g)
4 ⅜ g Fat (4.4g [sat 0.7g, mono
. 0.7g, poly 1.2g])
13 ⅛ g Carbohydrates (13.1g)
13/16 g Fiber (0.8g)
53 mg Cholesterol
⅞ mg Iron
408 mg Sodium
38 mg Calcium

Preparation:

Combine all the ingredients except cooking spray in a bowl, and stir until well-blended.

Pack mixture into an 8- x 4-inch loaf pan coated with cooking spray.
Bake at 350 degrees for 45 minutes or until done. Cut meat loaf into 12 slices.

Recipe by Virginia White, Suisun City, California in COOKING LIGHT magazine, June 1995.

keyed by iris grayson

Chicken Meat Nutritional Information #1 of 2

Servings: 3 ounces

Ingredients:

3 ounce Chicken, cooked, edible, skinless

Preparation:

Breast (baked):
===============

Per serving:
: 116.0 calories
: 24.0 g protein
: 0.0 g carbohydrate
: 2.0 g total fat
: 0.0 g saturated fat
: 72.0 mg cholesterol
: 63.0 mg sodium
Drumstick (baked):
==================

Per serving:
: 132.0 calories
: 23.0 g protein
: 0.0 g carbohydrate
: 3.0 g total fat
: 1.0 g saturated fat
: 79.0 mg cholesterol
: 81.0 mg sodium
Thigh (baked):
==============

Per serving:
: 150.0 calories
: 21.0 g protein
: 0.0 g carbohydrate
: 7.0 g total fat
: 2.0 g saturated fat
: 81.0 mg cholesterol
: 75.0 mg sodium
Whole (roasted):
================

Per serving:
: 135.0 calories
: 24.0 g protein
: 0.0 g carbohydrate
: 4.0 g total fat
: 1.0 g saturated fat
: 76.0 mg cholesterol
: 83.0 mg sodium
Wing (baked):
=============

Per serving:
: 149.0 calories
: 23.0 g protein
: 0.0 g carbohydrate
: 6.0 g total fat
: 2.0 g saturated fat
: 72.0 mg cholesterol
: 78.0 mg sodium
Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest
: Delmarva Poultry Industries, Inc.
: Georgetown, Delaware, 19947-9622

Chicken Meat Nutritional Information #2 of 2

Servings: 3 ounces

Ingredients:

No ingredients

Preparation:

Buying Guide (serving sizes):
=============================

As a guide to buying amounts of chicken, the Delmarva Poultry Association suggests that an average "serving" of chicken for people is:

: ½ to ¾ of a pound of whole chicken
: 1 chicken breast half, with or without bone : 1 chicken leg (thigh and drumstick attached) : 2 chicken thighs or drumsticks
: 3 chicken wings
Handling and Storing Chicken at Home:
=====================================

The United States enjoys the safest, most wholesome supply of fresh chicken available worldwide. But keep in mind that chicken is an animal agricultural product and, like all such products, it can carry certain microorganisms, most of which are harmless. Even if harmful bacteria are present, the numbers are usually far below levels that would cause human illness if the product is handled safely and cooked at normal temperatures until done. Safe handling of chicken, or any perishable product, isn't difficult. These procedures included:

Don't wait, refrigerate.

CHICKEN MEDAILLONS

Servings: 4 servings

Ingredients:

1 ½ cub Sliced fresh Mushrooms
2 tablespoon Shredded Carrot
2 tablespoon Sliced Green Onion
2 tablespoon Finely chopped Celery
2 ½ teaspoon Lemon Juice
¼ teaspoon Dried Thyme, crushed
1 Tomato, peeled, seeded, chop
4 Chicken Breast halves *
½ teaspoon Instant Chicken Bouillon
1 tablespoon Cornstarch
¼ cub Skim Milk

Preparation:

* 4 med (12 oz total) boned skinless chicken breast halves For filling, in a med saucepan cook mushrooms, carrot, onion, and celery, in a small amount of boiling water about 5 minutes or till tender (keep pan covered.) Drain. Stir in 1 ½ t of the lemon juice, half of the thyme, and ⅛ t pepper. Stir in tomato.
Place 1 chicken breast half, boned side up, between 2 sheets of plastic wrap. Pound with a meat mallet till ⅛" thick. Repeat with all chicken breasts. Sprinkle chicken with ⅛ t salt and dash pepper. Spoon ¼ of the filling onto each chicken piece. Fold in the sides; roll up. Secure with wooden toothpicks.
Spray a med skillet with nonstick coating. Brown chicken over medium heat 3-4 minutes, turning occasionally. Add remaining lemon juice and remaining thyme, bouillon granules, and ½ cup water. Cover and simmer about 15 minutes or till chicken is no longer pink. Remove chicken.
Combine cornstarch and milk. Add to skillet. Cook and stir till bubbly; cook 2 minutes more. Remove toothpicks. Cut chicken into ½" slices; arrange on top of sauce.
*********************************************************** Per serving: 174 calories, 28 g protein, 6 g carbohydrates, 3 g fat, 73 mg cholesterol, 192 mg sodium, 426 mg potassium.

CHICKEN MEDALLIONS

Servings: 4 servings

Ingredients:

1 ½ cub Sliced fresh Mushrooms
2 tablespoon Shredded Carrot
2 tablespoon Sliced Green Onion
2 tablespoon Finely chopped Celery
2 ½ teaspoon Lemon Juice
¼ teaspoon Dried Thyme, crushed
Tomato, peeled, seeded, chop
4 Chicken Breast halves *
½ teaspoon Instant Chicken Bouillon
1 tablespoon Cornstarch
¼ cub Skim Milk

Preparation:

* 4 med (12 oz total) boned skinless chicken breast halves For filling, in a med saucepan cook mushrooms, carrot, onion, and celery, in a small amount of boiling water about 5 minutes or till tender (keep pan covered.) Drain. Stir in 1 ½ t of the lemon juice, half of the thyme, and ⅛ t pepper. Stir in tomato.
Place 1 chicken breast half, boned side up, between 2 sheets of plastic wrap. Pound with a meat mallet till ⅛" thick. Repeat with all chicken breasts. Sprinkle chicken with ⅛ t salt and dash pepper. Spoon ¼ of the filling onto each chicken piece. Fold in the sides; roll up. Secure with wooden toothpicks.
Spray a med skillet with nonstick coating. Brown chicken over medium heat 3-4 minutes, turning occasionally. Add remaining lemon juice and remaining thyme, bouillon granules, and ½ cup water. Cover and simmer about 15 minutes or till chicken is no longer pink. Remove chicken.
Combine cornstarch and milk. Add to skillet. Cook and stir till bubbly; cook 2 minutes more. Remove toothpicks. Cut chicken into ½" slices; arrange on top of sauce.
*********************************************************** Per serving:
174 calories, 28 g protein, 6 g carbohydrates, 3 g fat, 73 mg cholesterol, 192 mg sodium, 426 mg potassium.

CHICKEN MILANESE

Servings: 4 servings

Ingredients:

4 each Chicken breast halves; skin
¾ cub Parmesan; freshly grated
2 tablespoon Parmesan; freshly grated
¾ cub Breadcrumbs; fresh white
1 tablespoon Parsley; minced fresh
⅛ teaspoon Salt
⅛ teaspoon Pepper; freshly ground
1 each Egg
½ cub Milk
2 cub Olive oil
2 tablespoon Butter; unsalted
2 tablespoon Lemon juice; fresh
1 each Lemon; quartered
1 Parsley springs; fresh

Preparation:

Flatten chicken breasts between sheets of waxed paper to thickness of ⅜ inch, using meat mallet or rolling pin. Mix cheese, breadcrumbs, minced parsley, salt and pepper in large bowl. Whisk egg with milk in medium bowl to blend. Dip chicken into egg, then into breadcrumb mixture, coating completely and pressing to adhere. Shake off excess breadcrumbs. Heat oil in heavy large deep skillet to 375 degrees. Add chicken and cook until golden brown and cooked through, about 4 minutes per side. Using tongs, transfer to paper towels and drain.
Transfer chicken to platter. Melt butter in small saucepan. Mix in lemon juice and pour over chicken. Garnish with lemon wedges and parsley sprigs. *** My notes: I found that ¾ cup each parmesan and breadcrumbs makes too much coating for 4 chicken breasts, so I reduced the amounts to ½ cup each- which is still about enough for 6 breasts. I use Bertolli Extra Light olive oil for frying, and just enough to cover the bottom of the skillet.

CHICKEN MONTEREY

Servings: 6 servings

Ingredients:

3 Chicken breasts,medium-sized
Salt
2 tablespoon Salad oil
1 Green onion,medium,chopped
3 tablespoon Flour,all-purpose
2 cub Milk
1 cub Water
3 tablespoon Catsup
½ teaspoon Rosemary,crushed
1 Bouillon cube,chicken
9 ounce Artichoke hearts,frozen
9 ounce Green beans,whole,frozen

Preparation:

1. Rub chicken breasts with ¾ t salt.¶
2. In 12" skillet over medium-high heat, in hot salad oil, cook chicken until browned on all sides. Arrange chicken in 3-quart casserole.¶ 3. Spoon off all but 2 T drippings from skillet. In remaining hot drippings in skillet, over medium heat, cook green onion until tender, stirring occasionally. Stir in flour until blended; gradually stir in milk and water until smooth; stir in catsup, rosemary, bouillon, and ¾ t salt; cook, stirring constantly, until sauce thickens slightly.¶ 4. Preheat oven to 350'F. Pour sauce over chicken in casserole. Cover casserole; bake 30 minutes. Stir in artichoke hearts and green beans; bake 20 minutes longer or until chicken is fork-tender. Skim fat from sauce in casserole.

Chicken Mulligatawny Soup

Servings: 6 servings

Ingredients:

1 tablespoon Vegetable oil
2 medium Onions, chopped (300g)
3 Garlic cloves, crushed
2 teaspoon Ginger, freshly grated
2 tablespoon Curry paste
1 large Carrot (180g) chopped
1 Cinammon stick
1 cub Red lentils (200g) rinsed
2 medium Potatoes (400g) chopped
1 ¼ l Chicken stock (5 cups)
2 Chicken breasts(340g)chopped
¾ cub Coconut milk (180ml)
2 tablespoon Lelmon juice
2 tablespoon Fresh coriander, chopped

Preparation:

1. Heat oil in large pan, add onions, garlic, giner and paste.
: Cook, stirring, until onions are soft
2. Add carrot, cinnamon stick, lentils, potatoes and stock.
3. Simmer, covered about 30 minutes or until potatoes are : tender. Discard cinnamon stick
4. Process half the lentil mixture until smooth, then return : to pan with the remaining lentil mixture and the : remaining ingredients.
5. Simmer, uncovered, until chicken is tender.

Suitable to freeze without coconut milk. Not suitble to microwave

Source : Australian Womens Weekly - June 1996 Shared : by Mandy Carbery of Worongary on 18th June 1996 From: Mandy Carbery Date: 19 Jun 96

CHICKEN 'N' KRAUT

Servings: 4 servings

Ingredients:

4 Chicken breasts boneless,skinless
¾ teaspoon Salt
¾ teaspoon Pepper
2 cub Sauerkraut washed & drained
4 Provolone cheese slices
4 tablespoon Russian dressing(low cal)

Preparation:

Preheat oven to 350 deg. F. Spray a baking dish with nonstick cooking spray and set chiucken in bottom. Sprinkle with salt & pepper. Spread the sauerkraut over each piece of chicken, top with a slice of the provolone,and cover with the Russian dressing. Cover dish with aluminum foil and bake until chicken is tender, approx. 15-20 minutes.
**NOTE** Use the sauerkraut that comes packaged in the plastic bags or in the glass jars. The kind that is kept refrigerated in the market.
It is crisper and does not have a "canned" taste. Calories: 278 Protein: 35g Fat: 11g Calcium:1218 mg Sodium:85mg Carbohydrates:
10g Cholesterol: 85mg Exchanges: 4 Protein 1 Vegetable 30 Optional

CHICKEN 'N' VEGETABLE STIR FRY

Servings: 4 servings

Ingredients:

3 tablespoon Oil
1 pound Bonless Chicken Breasts *
½ cub Broccoli Forets
2 ounce Snow Peas (About ½ C)
1 each Med Carrot Thinly Sliced
½ each Med Red or Green Pepper **
1 each Env Golden Onion Soup Mix
1 teaspoon Cornstarch
½ teaspoon Ground Ginger
1 ½ cub Water
2 teaspoon Imported Soy Sauce
1 teaspoon White or Rice Vinegar
1 Hot Cooked Rice

Preparation:

* Chicken breasts should be cut into thin strips.
** Sweet pepper should be cut into thin strips.
~-------------------------------------------------------------------------- In large skillet, heat oil and cook chicken with vegetables over medium- high heat, stirring constantly. 10 minutes or until chicken is golden and vegetables are crisp-tender. Thoroughly blend golden onion recipe soup mix, cornstarch, ginger, water, soy sauce and vinegar; stir into chicken mixture. Bring to a boil, then simmer uncovered t minutes or until sauce is thickened. Serve over hot rice and garnish, if desired, with sliced green onion and toasted sesame seeds.
MICROWAVE DIRECTIONS:
Omit oil and degrease ginger to ¼ t. In 2-quart casserole, heat chicken, uncovered, at HIGH (Full Power) 4 minutes or until almost done; remove chicken and drain. Add vegetables to casserole and heat uncovered 5 minutes at HIGH (Full Power). Thoroughly blend golden onion soup mix, cornstarch, ginger, water, soy sauce and vinegar; stir into vegetables.
Heat uncovered 5 minutes on HIGH (Full Power) or until sauce is thickened, stirring once. Return chicken to casserole and heat 1 minute or until heated through. Let stand covered 5 minutes. Serve and garnish as above.

CHICKEN 'N' VEGETABLE STIR FRY

Servings: 4 servings

Ingredients:

3 tablespoon Oil
1 pound Bonless chicken breasts *
½ cub Broccoli forets
2 ounce Snow peas (about ½ c)
1 each Med carrot thinly sliced
½ each Med red or green pepper *
1 each Env golden onion soup mix
1 teaspoon Cornstarch
½ teaspoon Ground ginger
1 ½ cub Water
2 teaspoon Imported soy sauce
1 teaspoon White or rice vinegar
1 Hot cooked rice

Preparation:

* Chicken breasts should be cut into thin strips. ** Sweet pepper should be cut into thin strips.
~--------------------------------------------------------------------- ~---- In large skillet, heat oil and cook chicken with vegetables over medium- high heat, stirring constantly. 10 minutes or until chicken is golden and vegetables are crisp-tender. Thoroughly blend golden onion recipe soup mix, cornstarch, ginger, water, soy sauce and vinegar; stir into chicken mixture. Bring to a boil, then simmer uncovered t minutes or until sauce is thickened. Serve over hot rice and garnish, if desired, with sliced green onion and toasted sesame seeds.
MICROWAVE DIRECTIONS: Omit oil and degrease ginger to ¼ t. In 2-quart casserole, heat chicken, uncovered, at HIGH (Full Power) 4 minutes or until almost done; remove chicken and drain. Add vegetables to casserole and heat uncovered 5 minutes at HIGH (Full Power). Thoroughly blend golden onion soup mix, cornstarch, ginger, water, soy sauce and vinegar; stir into vegetables. Heat uncovered 5 minutes on HIGH (Full Power) or until sauce is thickened, stirring once. Return chicken to casserole and heat 1 minute or until heated through. Let stand covered 5 minutes. Serve and garnish as above.

Chicken Noodle Soup

Servings: 8 servings

Ingredients:

3 pound Chicken pieces
2 Lg stalks Celery, thin slice
½ teaspoon Dried Basil
¼ teaspoon Pepper
½ cub Thin Egg Noodles
6 cub Hot water, divided
1 cub Med Carrots, thin sliced
¼ teaspoon Rosemary
1 teaspoon Salt, (opt.)

Preparation:

In a 5-qt casserole combine chicken, 4 cups hot water, celery, carrots, basil, rosemary, pepper and salt. Microwave at High 30-40 minutes, or until chicken falls easily from the bone, stirring twice during cooking.
Remove chicken from the bones. Discard bones and skin. Dice meat and return to caserole. Add 2 cups hot water and noodles. Cover.
Microwave at High 8-10 minutes, or until water boils. Then, Microwave at High 7-10 minutes, or until noodles are tender.

PER SERVING: 111 calories, 274 mg sodium, 6 mg cholesterol Exchanges:
1 veg, 1 ½ low fat meat

CHICKEN NUGGETS

Servings: 4 servings

Ingredients:

6 Chicken breasts, boneless
1 cub Crushed cracker mixture
¼ cub Butter
⅛ teaspoon Pepper
dash Salt
⅛ teaspoon Thyme

Preparation:

Wash chicken. Cut chicken into 1 inch chunks and place on a paper towel.
Pat dry.
Prepare cracker mixture: Use about 6 each of regular salted crackers, cheese crackers, Champagne crackers and 1 piece of dried toast. Run through Quisnart until thoroughly crushed. Add seasonings and pulse mixture (option: reduce seasoning by half and add 1 Tablespoon Shake & Bake Chicken Mix).
Place mixture in a small bowl.
Melt butter. Dip chicken in butter and roll it in crumb mixture to coat completely.
Place on an ungreased cookie sheet and bake at 400F for 10 to 12 minutes.
Serve with two or three sauces and French Fries.
SAUCES:
1) Heat ¼ cup liquid honey.
2) Heat any barbeque sauce.
3) Heat ¼ cup honey and add 2 Tb of Heinz 57 sauce.
4) Sweet & Sour sauce: ⅛ cup brown sugar
⅛ cup vinegar
⅛ cup catsup
⅛ cup orange juice with 1 tb cornstarch
Stir, & heat in microwave until thickened.

CHICKEN OR BEEF FAJITAS *** (BTVC62A)

Servings: 10 servings

Ingredients:

½ cub Vegetable oil
½ cub Lime juice
1 cub Tequila
¼ cub Tomato paste
2 Garlic cloves; minced
1 Whole jalapeno pepper
½ teaspoon Salt
½ teaspoon Chili powder
½ teaspoon Cumin
1 ½ pound Chicken breast*
10 Flour tortillas for fajitas
3 tablespoon Vegetable oil
1 Large bell pepper; cut into
1 Large onion; cut into strips
1 Large tomato;cut into chunks

Preparation:

*Boneless, skinless breast, cut into strips; or skirt steak.

In a glass bowl or baking dish, combine ½ cup oil, lime juice, tequila, tomato paste, garlic, jalapeno, salt, chili powder, and cumin. Blend well.
Add chicken, cover, and marinate in refrigerator at least 6 hours or overnight. Wrap tortillas in aluminum foil. Bake 15 minutes while preparing fajitas. Remove chicken from marinade. In a large, heavy skillet over medium-high heat, heat 3 Tbl oil. Add chicken and cook, stirring constantly, 5 to 7 minutes or until chicken is done. Add bell pepper and onion and cook 3 minutes more along with tomatoes, just until vegetables are crisp-tender. Serve with tortillas, guacamole, sour cream, salsa, and grated cheese.

Chicken Oregano

Servings: 6 Servings

Ingredients:

1 pound Chicken breasts halves,skinned and boned
2 tablespoon Olive oil
2 tablespoon Butter
1/3 cub All-purpose flour
1 large Egg, beaten with 2 T water
Salt and pepper to taste
1 Rounded t Dried Oregano OR
1 tablespoon Finely chopped fresh oregano
1 pound Provolone cheese, thinlysliced

Preparation:

Place each breast half between 2 pieces of waxed paper and pound to ¼" thickness with flat side of large knife. Use a rolling pin also, if necessary.

Heat oil and butter in a large skillet. Dip breasts in flour and shake off excess. Dip in egg mixture, allowing excess to drip off, and saute' in skillet a few pieces at a time. Turn once, browning on both sides, about 3 minutes altogether. remove and drain as they are done. Meanwhile, preheat oven to 350 degrees.

Arrange chicken in a buttered shallow baking dish. Sprinkle with salt and pepper and oregano. Top with cheese slices.

Cover with aluminum foil and bake 15 minutes. Remove foil and continue baking until nicely browned, 15 to 20 minutes. Serves 6.

SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN 0-89535-147-1 SHARED BY: Jim Bodle 3/93
From: Terri Woltmon Date: 04-15-94 (20:09) Number:
208 From

CHICKEN OREGANO

Servings: 6 servings

Ingredients:

1 pound Chicken breasts halves,skinned and boned
2 tablespoon Olive oil
2 tablespoon Butter
1/3 cub All-purpose flour
1 large Egg, beaten with 2 T water
Salt and pepper to taste
1 Rounded t Dried Oregano OR
1 tablespoon Finely chopped fresh oregano
1 pound Provolone cheese, thinlysliced

Preparation:

Place each breast half between 2 pieces of waxed paper and pound to ¼" thickness with flat side of large knife. Use a rolling pin also, if necessary.

Heat oil and butter in a large skillet. Dip breasts in flour and shake off excess. Dip in egg mixture, allowing excess to drip off, and saute' in skillet a few pieces at a time. Turn once, browning on both sides, about 3 minutes altogether. remove and drain as they are done. Meanwhile, preheat oven to 350 degrees.

Arrange chicken in a buttered shallow baking dish. Sprinkle with salt and pepper and oregano. Top with cheese slices.

Cover with aluminum foil and bake 15 minutes. Remove foil and continue baking until nicely browned, 15 to 20 minutes. Serves 6.

SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN 0-89535-147-1 SHARED BY: Jim Bodle 3/93

CHICKEN ORLEANS

Servings: 6 servings

Ingredients:

6 Chicken breasts, boneless,
Skinless
1 Stick butter
1 Cl Garlic, crushed
½ cub Cooking sherry
15 ounce Can mushroom soup
Parsley and rosemary to
Taste
1 Stalk celery, cut
1 can (small) onions, or
1 onion cut into chunks
Lime juice
Seasoned flour (add beau
Monde and pepper to flour)

Preparation:

Brush chicken with lime juice; coat with seasoned flour. Brown in 1 stick butter. Remove chicken and add to butter, 1 clove garlic, ½ cup cooking sherry and 1 15- ounce can mushroom soup. Place layer of chicken in casserole. Sprinkle with parsley and rosemary; cover with sauce. On top, put 1 stalk of cut celery and 1 small can of white onions. Bake 2 hours at 285-300 F; cover for first hour. Serve sauce over rice.

Typed for you by Loren Martin, Cyberealm BBS Watertown NY 315-786-1120

Chicken Paprika

Servings: 2 servings

Ingredients:

¾ cub Vegetable juice
1 ½ teaspoon Flour
2 teaspoon Paprika
½ teaspoon Seasoned salt
1 teaspoon Olive oil
¼ cub Sliced green onions including tops
1 Garlic clove; minced
½ pound Chicken breasts cut in 2-inch strips
2 tablespoon Dairy sour cream
1 cub Hot cooked rice

GARNISH:
Snipped fresh parsley

Preparation:

Combine vegetable juice, flour, paprika, and salt in small bowl; set aside. Heat oil in medium skillet over medium heat. Add onions and garlic; cook 1 minute. Add chicken strips and cook until chicken is lightly browned. Add vegetable juice mixture. Cook until mixture boils, stirring often. Reduce heat to low; cover and simmer 15 minutes. Remove from heat and stir in sour cream. Serve over rice.
Sprinkle with parsley.

Microwave Oven Instructions:
============================
Combine vegetable juice, flour, paprika, and salt in small bowl; set aside. Combine oil, onions and garlic in medium microproof baking dish. Cover and cook on HIGH (maximum power) 1 minute. Add chicken strips and cook on HIGH 1 minute. Stir and cook 1 additional minute or until chicken loses its pink color. Add vegetable juice mixture, cover and cook on HIGH 2 to 3 minutes, or until mixture boils. Stir, cover, and cook on MEDIUM-LOW (30% power) 15 minutes. Remove from oven and stir in sour cream. Serve over rice. Sprinkle with parsley.

Each serving provides:
* 335 calories
* 29.2 g. protein
* 8.6 g. fat
* 33.4 g. carbohydrate
* 914 mg. sodium
* 76 mg. cholesterol

Source: Cooking for Two or a Few
Reprinted with permission from The USA Rice Council Electronic format courtesy of Karen Mintzias

CHICKEN PAPRIKA

Servings: 2 servings

Ingredients:

¾ cub Vegetable juice
1 ½ teaspoon Flour
2 teaspoon Paprika
½ teaspoon Seasoned salt
1 teaspoon Olive oil
¼ cub Sliced green onions including tops
1 Garlic clove; minced
½ pound Chicken breasts cut in 2-inch strips
2 tablespoon Dairy sour cream
1 cub Hot cooked rice

GARNISH:
Snipped fresh parsley

Preparation:

Combine vegetable juice, flour, paprika, and salt in small bowl; set aside. Heat oil in medium skillet over medium heat. Add onions and garlic; cook 1 minute. Add chicken strips and cook until chicken is lightly browned. Add vegetable juice mixture. Cook until mixture boils, stirring often. Reduce heat to low; cover and simmer 15 minutes. Remove from heat and stir in sour cream. Serve over rice. Sprinkle with parsley.

Microwave Oven Instructions:
============================
Combine vegetable juice, flour, paprika, and salt in small bowl; set aside. Combine oil, onions and garlic in medium microproof baking dish.
Cover and cook on HIGH (maximum power) 1 minute. Add chicken strips and cook on HIGH 1 minute. Stir and cook 1 additional minute or until chicken loses its pink color. Add vegetable juice mixture, cover and cook on HIGH 2 to 3 minutes, or until mixture boils. Stir, cover, and cook on MEDIUM-LOW (30% power) 15 minutes. Remove from oven and stir in sour cream. Serve over rice. Sprinkle with parsley.

Each serving provides:
* 335 calories
* 29.2 g. protein
* 8.6 g. fat
* 33.4 g. carbohydrate
* 914 mg. sodium
* 76 mg. cholesterol

Source: Cooking for Two or a Few
Reprinted with permission from The USA Rice Council Electronic format courtesy of Karen Mintzias

CHICKEN PARISIENNE

Servings: 6 servings

Ingredients:

6 medium Chicken breasts
10 ½ ounce Cream of mushroom soup
Salt and Pepper
Paprika
4 ounce Sliced mushrooms, dralned
½ cub Dry white wine, vermouth(optional)
1 cub Dairy sour cream mlxed with¼ cup flour

Preparation:

Sprinkle chicken breasts lightly with salt, pepper, and paprika. Place chicken breasts in CROCK-POT.

Mix white wine, soup, and mushrooms until well combined.

Pour over chicken breasts in CROCK-POT. Sprinkle with paprika. Cover and cook on low 6 to 8 hours. (High: 2 ½ to 3 ½ hours). Remove chicken breasts and stir in sour cream mixture during last 30 minutes. Serve sauce over chicken with rice or noodles. From Rival Crock-Pot cookbook, date unknown

CHICKEN PARMESAN

Servings: 6 servings

Ingredients:

1/3 cub Parmesan cheese, grated
¼ teaspoon Italian seasoning, crushed
3 Chicken breast, *
¼ cub Green onion, sliced
1 tablespoon Margarine
1 tablespoon Flour, all-purpose
½ cub Milk, skim
5 ounce Spinach, frozen **
1 tablespoon Pimiento, chopped

Preparation:

* chicken breast, (about 2 ¼ pounds total), skinned, boned, and halved lengthwise.
** ½ of a 10-ounce package frozen chopped spinach, thawed and drained ~-------------------------------------------------------------------------- PER SERVING: 202 cal., 30g Pro., 4g Carbo., 7g fat, 77mg Chol., 213mg Sodium, 361mg Potassium
.
In a small mixing bowl combine cheese and Italain seasoning. Roll chicken pieces in cheese mixture to coat lightly; set remaining cheese mixture aside.
ARRANGE pieces in an 8x8x2-inch baking dish. In a small saucepan cook onion in hot margarine till tender. Stir in flour; add milk all at once.
Cook and stir till bubbly; stir in drained spinach and pimiento. Spoon spinach mixture over chicken; sprinkle with remaining cheese mixture.
Bake, uncovered, in a 350F oven for 30 to 35 minutes or till tender.
BETTER HOMES AND GARDENS
MENU: CHICKEN PARMESAN 202 CAL.
LEMON ASPARAGUS AND CARROTS 26 CAL.
PINEAPPLE-PEAR MOLD 94 CAL.
PEACH BAVARIAN 132 CAL.

CHICKEN PARMIGIANA

Servings: 4 servings

Ingredients:

1 ½ tablespoon Olive oil
2 Whole small chicken breasts skinless and boneless split and blotted dry
Salt
Freshly ground black pepper
¾ cub Purchased marinara sauce=OR=- Spaghetti sauce
1 teaspoon Dried oregano; crumbled
8 ounce Fresh mozzarella cheese thinly sliced

Preparation:

IN A LARGE, HEAVY oven-proof skillet, heat the oil until hot and almost smoking. Add the chicken breasts, turn back down to medium-high heat and saute until lightly browned, about 3 minutes. Season with salt and pepper.
Turn and cook the second side for 1 minute. Remove the breasts, let them cool slightly, then slice into a fan. Return the chicken to the pan, pour over the marinara or spaghetti sauce, sprinkle on the oregano, place the mozzarella slices on top. Turn on your broiler and adjust the rack to 6 inches from the heat. Run under the broiler until the cheese is hot and bubbling. Serve at once with boiled orzo pasta.

CHICKEN PASTA ITALIANA

Servings: 4 servings

Ingredients:

2 quart Water
½ cub Dry White Wine
4 (4 Oz.) Boneless, Skinned
Chicken Breasts
4 cl Garlic
3 tablespoon Thinly Sliced Basil
⅛ teaspoon Salt
⅛ teaspoon Pepper
2 tablespoon Lemon Juice
4 ounce Uncooked Rigatoni Pasta
1 tablespoon Olive Oil
1 medium Size Red Pepper Julienne
4 Ripe Olives Thinly Sliced

Preparation:

Bring Water To A Boil in Medium Sauce Pan. Add Wine, Chicken & Garlic.
Reduce Heat & Simmer 15 Min. OR Until Chicken Is Done. Remove Chicken & Garlic From Broth, Reserving Broth. Let Chicken Cool. Cut Chicken Into ½ in. Pieces. Set Aside. Crush Garlic in A Small Bowl, Add Basil, Salt, Pepper & Lemon Juice.Mix Well & Set Aside.
Bring Reserved Broth To A Boil. Add Pasta. Cook 12 Min. OR Until AL Dente. Drain. Rinse Under Cold Water. Drain. Toss Pasta With Olive Oil.
Combine Resrved Garlic-Lemon Mixture, Chicken, Pasta, Bell Peppers & Olives in A Large Bowl. Toss Gently. Chill At Least 1 Hour.Spoon Chicken Mixture Onto Lettuce Lined Plates. (Fat 7.7. Chol. 72.)

CHICKEN PATE

Servings: 6 servings

Ingredients:

1 ½ cub Chicken Breast,cooked,minced
8 ounce Neufchatel Cheese, softened
3 tablespoon Chopped Onion
2 tablespoon Dry Sherry
2 tablespoon Mayonnaise (diet)
2 teaspoon Lemon juice
¼ teaspoon Hot sauce
⅛ teaspoon Ground Nutmeg
1 dash Paprika

Preparation:

Combine chicken (which has been finely chopped), Neufchatel, onion, sherry, mayonnaise, lemon juice, hot sauce, and nutmeg in container of electric blender; process until smooth. Transfer mixture to a 2 cup mold coated with cooking spray (Pam). Cover, and chill overnight.
Unmold onto a serving plate. Sprinkle with paprika. Garnish with parsley sprigs, if desired. Serve with Melba toast rounds or unsalted crackers.
Yield: 1 ¾ cups (28 calories per Tablespoon.) PER SERVING (1 T): 28 calories, 2.8 g fat, .3 g carbohydrates, 0 g fiber, 10 g cholesterol, 30 mg sodium, 27 mg potassium.

CHICKEN PERI-PERI SAUCE

Servings: 4 servings

Ingredients:

¼ cub Fresh lime juice
2 tablespoon Cider vinegar
½ teaspoon Paprika
¼ teaspoon Angostura bitters
1 teaspoon Hot pepper sauce, or totaste
1 Dried hot red chili
1 Fresh chili (such asjalapeno)
2 Cloves garlic
2 pound Whole chicken breast, withskin and bone

Preparation:

Combine the lime juice, vinegar, paprika, bitters and hot pepper sauce in a glass baking dish.

Wearing kitchen gloves, split the dried chili with a sharp paring knife and remove the seeds. Do the same with the jalapeno pepper. Mash the peppers with the garlic into a smooth paste using a mortar or an electric spice grinder. Add the paste to the lime mixture in the baking dish and combine.

Toss the chicken pieces and swish them in the marinade until they are completely coated. Cover and let marinate overnight in the refrigerator.

Remove the chicken from the marinade and grill or broil until cooked through and burnished, about 20 minutes on each side. Baste frequently with the marinade. If the chicken looks like it is beginning to burn, move it farther away from the heat source. Serve hot with chilled orange sections and plenty of napkins.

Makes 4 servings.

NUTRITION INFORMATION PER SERVING: Calories: 456 Protein: 68 g Carbohydrates: 18 g Fat: 18 g Saturated Fat: 5 g Cholesterol: 192 mg Sodium: 178 mg

NOTE: "Peri-peri, the national hot sauce of Zimbabwe, is an ancestor of many of our Acadian (and other southern) hot sauces. It enhances lamb, beef and fish as well as chicken, and a splash in the glass makes a mean Bloody Mary."

[Judith Benn Hurley in THE WASHINGTON POST; Aug 22, 1990]

Posted by Fred Peters.

CHICKEN PICCATA

Servings: 4 servings

Ingredients:

5 Chicken breasts
Pepper
Flour to dredge
¼ cub Olive oil
5 Garlic cloves, sliced
¼ cub Wine, white
¼ cub Demi-glace (opt.)
Lemon juice from 1 lemon
½ cub Butter
Parsley, chopped finely

Preparation:

Bone and skin chicken breasts. Gently pound the meat with a mallet until thin and flat but not broken. Sprinkle meat with black pepper, dredge lightly in flour.

Preheat a heavy wide skillet. Add the olive oil and saute the garlic until lightly browned, then remove and reserve. Turn up the heat and fry the chicken quickly. Remove the chicken and set aside.

Drain oil from pan, then deglaze pan with white wine. Add demi-glace if desired, lemon juice and the reserve garlic. Stir well to heat the sauce thoroughly. Add the butter. The garlic can be removed with a slotted spoon or left in. Add the parsley and spoon over the chicken.

This dish is excellent when prepared with Chukar, pheasant, Hungarian partridge, blue grouse or ruffed grouse. The demi-glace can be left out.

Chicken Pie with Biscuit Crust

Servings: 4 servings

Ingredients:

Filling:
4 cub Chicken broth
3 Carrots, in ¼-inch slices
¾ pound Red potatoes, in ½-inch die
2 Celery, in ½-inch slices
2 ½ cub Cooked chicken, cubed
1 Onion, chopped
6 tablespoon Unsalted butter
6 tablespoon Flour
¼ teaspoon Thyme
¼ teaspoon Nutmeg
½ cub Fresh parsley, minced
Biscuit crust:
1 1/3 cub Flour
1 ½ teaspoon Baking powder
½ teaspoon Baking soda
½ teaspoon Salt
2 tablespoon Unsalted butter, cut into bis
2 tablespoon Shortening, cut into bits
1/3 cub Cheddar cheese, grated
1 large Egg
1/3 cub Buttermilk
Egg wash:
1 large Egg yolk
1 tablespoon Milk

Preparation:

In a saucepan bring broth to a boil. Add carrots, potatoes, and celery, and simmer for 10-15 minutes, or until veggies are tender.
Transfer veggies to a bowl, reserving the broth, and add the chicken to the bowl. In another saucepan, cook the onion in the butter over mod-low heat, stirring, until it is softened. Add flour and cook the roux, stirring, for 3 minutes. Add 3 cups of broth in a stream, whisking. Bring mixture to a boil, whisking. Add the thyme and simmer the sauce, stirring occasionally, for 5 minutes. Stir in nutmeg, parsley, and salt and pepper to taste. Pour the sauce over the chicken and veggies. Stir the mixture gently, until it is just combined. Transfer the mixture to a 2-qt. baking dish.

Into a bowl, sift together the flour, baking powder, baking soda, and salt. Add the butter and shortening and blend the mixture until it resembles meal. Add the cheese and toss. Break egg into a measuring cup and add buttermilk to it so that the total volume is ½ cup.
Beat with a fork. Add to the flour mixture, stirring until the mixture just forms dough. Gather dough into a ball and, on a floured surface, pat it out ½-inch thick. Cut as many rounds as possible using a 2-inch fluted biscuit cutter, dipped in flour. Gather the scraps and pat and cut again.

Arrange the rounds on the chicken mixture. Beat the egg yolk with the milk and brush the tops of the biscuits with the wash. Prick biscuits with a fork.

Bake in the middle of a preheated 450f oven for 15-25 minutes, or until biscuits are puffed and golden, and the filling is bubbling.

a 1985 Gourmet Mag. favorite

CHICKEN PINWHEELS

Servings: 48 servings

Ingredients:

1 teaspoon Basil leaved, dried
½ teaspoon Seasoned salt
¼ teaspoon Seasoned pepper
¼ teaspoon Garlic powder
4 Chicken breast halves skinned, boned
4 slice Ham, deli, low-fat
2 tablespoon Lemon juice
Paprika
Lettuce
Tomatoes, cherry

Preparation:

Combine basil, seasoned salt and pepper, garlic powder; set aside. Place chicken between sheets of plastic wrap, pound to ¼" thickness. Lightly sprinkle seasonings over each chicken breast, top with slice of ham. Roll up, beginning with longest side.
Place rolls seam side down in baking dish. Drizzle with lemon juice, sprinkle with paprika. Bake in preheated 350F oven 20-25 mintes. Chill.
Slice into ¼" rounds, arrange on lettuce leaf line platter, garnish with cherry tomatoes.

Nutritional Analysis per serving: 25 calories, 4 g.
protein, 0 g. carbohydrate, 1 g. fat, 0 g. dietary fiber, 12 mg.
cholesterol, 53 mg. sodium.

Calories from fat: 35%

Original recipe from Modern Maturity, April-May 1993.
Conversion and additional nutritional analysis by Rick Weissgerber [GEnie D.WEISSGERBE]

Chicken Pot Pie

Servings: 1 Servings

Ingredients:

1 Chicken
3 Onion
*pastry
4 Potato
Salt & pepper

Preparation:

Wash, clean and cut chicken into individual portions. Place a layer of chicken in the bottom of a large iron kettle and cover with thick slices of raw potato, then with slices of onion and salt & pepper.
Roll dough out rather thick and cut in 2 inch squares and place on top of onion. Continue until kettle is filled having the top layer of pie dough. Add water to cover contents halfway. Cover kettle tightly and cook over a low flame until chicken is tender. Source:
Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

CHICKEN POT PIE # 2

Servings: 6 servings

Ingredients:

4 Boneless chicken breasts
1 Can cream chicken soup
1 Can cream celery soup
1 cub Swanson's chicken broth
1 Stick margarine; melted
1 cub Milk
1 Box frzn peas & carrots;
1 cub SELF-RISING flour
1 teaspoon Baking powder

Preparation:

Spray baking dish well with Pam. Remove skin and cut each chicken breast into several pieces. Place on bottom of baking dish. Mix soups and broth and pour over chicken. Defrost frozen peas and carrots in microwave.
Scatter over top of chicken pieces. Mix milk and melted margarine. Add a little bit of flour and baking powder at a time to the milk and margarine.
(Whisk smooth while adding.) Pour over soup layer. Bake at 350 degrees for 1 hour. Crust will brown.

CHICKEN PROSCIUTTO WITH MUSHROOM SAUCE

Servings: 6 servings

Ingredients:

3 Whole chicken breasts,
Skinned, boned, & halved
¼ cub Chopped onion
2 tablespoon Dijon mustard
1 cub Half & half or a small canof chicken gravy
½ pound Sliced fresh mushrooms
16 ounce Pkg frozen broccoli
Paprika
5 tablespoon Butter or margarine
¼ cub Flour
1 cub Chicken broth
¼ cub White wine
4 ounce Grated swiss cheese
6 slice Ham or prosciutto, thin

Preparation:

1. Place one chicken breast between two pieces of plastic wrap and pound with mallet until about ¼ inch thick. Repeat with remaining chicken breasts. Set aside. Heat oven to 400F.
2. In a large skillet over medium heat, melt 2 Tbsps of butter or margarine. Cook chicken in butter or margarine until lightly browned on both sides, about 5 min. Remove the chicken.
3. In the same skillet, melt the remaining 3 Tbsps. of butter or mar- garine. Add the onions and saute until tender, about 2 min. Remove from heat. Stir in flour and mustard. Gradually add chicken broth, half and half (or gravy) and wine (or water). Add mushrooms. Cook over low heat until mixture thickens and boils, stirring constantly.
Add ½ of the swiss cheese, and stir until melted.
4. Arrange broccoli on the bottom of an ungreased 13 x 9 baking pan.
Spoon half (2 cups) of the sauce over the broccoli. Alternate ham (prosciutto) and chicken breasts, slightly overlapping, over the sauce and broccoli down the center of the dish. Tuck ends of ham slices under the chicken. Pour the remaining sauce over the chicken. Bake at 400F for 20-30 minutes, or until chicken is tender. Remove from oven, and sprinkle with remaining swiss cheese, and paprika. Bake an addition- al 2 minutes or until cheese is melted.

Chicken Ranchero

Servings: 4 Servings

Ingredients:

2 ½ pound Chicken breasts,thighs andlegs,skinned
14 ½ ounce Can Mexican style stewedtomatoes
8 ounce Can tomato sauce
7 ounce Can diced green chilies
½ teaspoon Cumin
1 Clove garlic, minced
2 Zucchini, sliced
Salt and black pepper
Rice, if desired

Preparation:

Combine all ingredients except zucchini, salt and black pepper in a 4 quart pot. Cover and simmer 45 minutes. Add zucchini and salt and black pepper to taste. Cover and simmer 15 minutes more. Serve with rice, if desired.

Makes 4 to 6 servings.

Chicken Rockefeller

Servings: 6 servings

Ingredients:

10 ounce Spinach, chopped
1 Egg; beaten
¼ cub Cheese, Parmesan; divided
1 cub Breadcrumbs, Italian-style
12 Chicken breast halves; bonedand skinned
Salt; to taste
Pepper; to taste
3 tablespoon Butter (or marg.); melted

Preparation:

Cook spinach according to package directions; drain well, and allow to cool. Combine spinach, egg, and 1 tablespoon Parmesan; set aside.
Combine breadcrumbs and remaining Parmesan in a shallow pan; set aside.

Sprinkle chicken breasts with salt and pepper; roll each in breadcrumb mixture. Place in a greased 13x9x2" baking dish.

Place 1 heaping tablespoon of spinach mixture on each chicken breast, spreading to form a small mound. Sprinkle with remaining breadcrumb mixture, and drizzle with butter. Bake chicken at 350 degrees for 40 minutes.

SOURCE: Southern Living Magazine, sometime in 1979.
Typos by Nancy Coleman.

CHICKEN ROLLS

Servings: 6 servings

Ingredients:

6 Chicken breast
2 teaspoon Dried sage
½ teaspoon Salt
½ teaspoon Black pepper
2 teaspoon Minced garlic
6 Slices ham
1/3 cub Flour
½ cub Vegetable oil

Preparation:

PLACE A CHICKEN BREAST between two sheets of wax paper or plastic wrap and pound to an even thickness of ¼-inch with the bottom of a small skillet or the blunt side of a meat mallet. Repeat with remaining chicken breasts.
Mix the sage with the salt, pepper and garlic. Rub the mixture on one side of the chicken breasts. Place a slice of ham over the seasoning, and then roll the chicken breast into a spiral. Secure the spiral closed with toothpicks or by tying them with string. Rub the rolls lightly with flour, shaking off any excess. Pour the oil into a skillet, and heat it over medium heat. Add the chicken rolls, being careful not to crowd the pan, and cook until golden brown on the bottom. Turn with tongs, and cook until all sides are brown, and the chicken is cooked in the center, about 15 to 20 minutes. Drain on paper towels, and serve immediately. Serves 6.

CHICKEN SALAD

Servings: 1 servings

Ingredients:

1 each Small sweet pickle
1 each 1-inch piece onion
1 each Cooked chicken breast, cubed
1/3 cub Mayonnaise
½ teaspoon Sugar
1 dash Salt
1 dash Pepper

Preparation:

Place pickle and onion in blender or food processor. Process until finely chopped. Add chicken and process 3 fast pulses. Add remaining ingredients and process 2 fast pulses. Yield: 1 Cup

CHICKEN SALAD ASIAN-STYLE

Servings: 6 servings

Ingredients:

4 Chicken breast halves cooked, skinned, boned broken into small pieces
1 can Water chestnuts (8 oz can) drained, sliced
3 Green onions with tops chopped
¼ cub Sesame seeds, toasted
1/3 cub Sliced almonds, toasted
1 tablespoon Poppy seeds
Dressing
1 can Chow mein noodles (3 oz can)
1 Medium head iceberg lettuce broken into small pieces

Preparation:

In large bowl, mix together chicken, water chestnuts, green onions, sesame seeds, almonds and poppy seeds. Pour Dressing over chicken mixture; toss gently to mix well. Refrigerate salad until chilled, about 2 hours.
At serving time, mix chicken mixture with noodles and lettuce. Makes 6 servings.
DRESSING: In a 1-pint jar, mix together 4 tablespoons sugar, 4 tablespoons cider vinegar, 1 teaspoon salt and ½ teaspoon pepper.
Add ½ cup salad oil; shake to mix well.
NUTRITIONAL INFORMATION PER SERVING: 295 calories; 23 grams protein; 14.8 grams fat; 18.8 grams carbohydrates; 49 milligrams cholesterol; 143 milligrams sodium.

CHICKEN SALAD WITH BLACK BEANS

Servings: 4 servings

Ingredients:

¼ cub Fermented Chinese blk. beans
1 pound Snow peas
¼ cub Dry sherry
1 cub Low-sodium chicken broth
2 tablespoon Finely minced garlic
2 teaspoon Finely minced fresh ginger=OR=-
1 tablespoon -Powdered ginger
4 Chicken breast halves (boned)
3 tablespoon Salad oil
2 tablespoon Dark sesame oil (optional)
¼ bunch Cilantro

Preparation:

SOAK THE BLACK BEANS IN WATER for 15 minutes. Drain and discard water.
Meanwhile, cook the snow peas in boiling salted water for 30 seconds.
Immediately drain and plunge into ice water to chill. Drain again, dry on a towel, cut lengthwise into thin julienne strips and set aside. In a 2-quart saucepan, combine the black beans with the sherry and cook for 1 minute over high heat. Add broth, garlic and ginger and bring almost to a boil.
Reduce heat to low, add the chicken breasts, cover and simmer 4 minutes.
Remove from heat and let the contents of the pan steep, covered, for 5 minutes. Remove the chicken breasts to a plate and return the pan to the stove. Place over medium heat and cook uncovered for 5 minutes, reducing the liquid by 1/3. Pour the mixture into a mixing bowl, let cool for 10 minutes, then transfer the mixture to a blender. Running the blender on medium, slowly add both oils. When it's time to put dinner on the table, pour the sauce onto a platter, and place a pile of snow peas in the center of the plate. Slice the chicken diagonally across the grain into thin strips. Fan chicken breasts around the snow peas. Arrange vegetables around the chicken and sprinkle with cilantro.

CHICKEN SALAD WITH LEMON, RAISINS AND CROUTONS

Servings: 4 servings

Ingredients:

CROUTONS:
1 ½ cub French bread cubesabout ½-inch cubes
Olive oil sprayor nonstick cooking spray

SALAD:
1 pound Chicken breastsboneless and skinless
2 Stalks celery; minced
1/3 cub Golden raisins
Peel of 1 lemonfinely grated
6 Romaine leaves
6 Radicchio leaves(see note)
2 teaspoon Lemon juice
1 teaspoon Olive oil

DRESSING:
½ cub Plain nonfat yogurt
1/3 cub Light mayonnaise
2 tablespoon Lemon juice
2 teaspoon Dijon-style country mustardor grainy mustard
2 teaspoon Honey
1 tablespoon Minced fresh rosemary leaves
⅛ teaspoon Salt; to ¼ ts
Freshly ground black pepperto taste

Preparation:

1. TO PREPARE THE CROUTONS: Spray a baking sheet with 3 sprays of the olive oil spray or nonstick cooking spray. Spread the bread cubes on the sheet and spray lightly again 3 times. Place in a preheated 350-degree F oven about 20 minutes, or until golden. Remove from the oven and cool.
2. TO PREPARE THE SALAD: Place the chicken in a pan and cover with water. Bring just to a boil, cover and reduce the heat to medium-low.
Cook 10 minutes, or until chicken is cooked through. Remove from the liquid and cool. Cut into small chunks or pull into shreds.
3. Combine the chicken with the celery, raisins and lemon peel.
4. TO PREPARE THE DRESSING: In a bowl, stir together the yogurt, mayonnaise, lemon juice, mustard, honey, rosemary, salt and pepper.
Stir into the salad, cover and refrigerate until ready to serve.
5. Wash the romaine and radicchio, pat dry and wrap in paper towels.
Refrigerate.
6. When ready to serve, stir together 2 teaspoons lemon juice and 1 teaspoon olive oil. Tear the lettuce into small pieces and toss with the lemon-oil mixture. Divide between plates and top with the chicken salad. Garnish with the croutons.
Note: If radicchio is unavailable or too expensive, substitute red leaf lettuce.

CHICKEN SALTIMBOCCA

Servings: 4 servings

Ingredients:

1 tablespoon Ground black pepper
½ cub Buttermilk
2 Boneless chicken breasts each split in half
4 slice Ham
8 Fresh sage leaves; -=OR=-
1 teaspoon -Dried Sage
½ cub Flour
2 cub Cooking oil

Preparation:

COMBINE PEPPER AND BUTTERMILK in a bowl or glass pie dish large enough to hold the chicken in one layer and set aside. Place the flour on a plate and set aside. Place a slice of ham under the skin of the chicken and place 2 sage leaves or some dried sage inside. Place the breasts in the buttermilk and place in the refrigerator for 20 minutes. Turn the breasts over and let sit another 20 minutes. Heat a 1-inch depth of oil in a heavy skillet to 375F. Oil is hot enough for frying when a droplet of water bubbles and dances across the surface. Remove the chicken from the refrigerator, remove from the marinade and wipe off excess buttermilk. Dust the breasts on both sides with flour and place in the hot oil. Cook about 6 minutes, turn and cook until a golden brown crust forms, about another 6 to 8 minutes. Remove the breasts and drain on an absorbent towel. Serve immediately.

Chicken Santa Fe

Servings: 4 Servings

Ingredients:

2 Whole broiler-fryer chickenbreasts,halved,skinned andboned
4 tablespoon Jalapeno pepper jelly,melted
2 Sweet redpeppers,roasted,skinned
Marinade (Recipe below)

Preparation:

Place chicken between two pieces of wax paper. On hard surface, with meat mallet or similar flattening utensil, pound to ¼" thickness.
In large plastic zip-lock bag, place chicken in single layer. Add marinade;close bag; refrigerate and marinate, turning once, for 1 hour. Bring chicken to room temperature; place on broiler pan and brush liberally with marinade.

Set oven temperature control at broil and arrange rack so chicken is about 6" from heat. Broil 8 minutes; turn, brush with marinade, and broil about 8 minutes longer or until chicken is brown and fork can be inserted with ease. Brush chicken with melted jelly. Place two roasted pepper strips to form an X on each breast half; spoon on remaining jelly. Return to oven and broil until chicken is glazed.

Serves 4.

NOTE: To roast peppers, place under broiler, turning often until charred, cool. With point of sharp knife, remove stem, seeds, and skins. Cut in 8 strips.

Marinade: In medium bowl, mix together:

¼ cup olive oil juice and zest of 1 small lime 1 clove garlic, crushed 1 oz. tequila ¼ tsp bottled hot pepper sauce ⅛ tsp liquid smoke ¼ tsp salt.

CHICKEN SAT‚ WITH PEANUT SAUCE

Servings: 9 servings
MARINADE:
1 tablespoon Light brown sugar
1 tablespoon Curry powder
2 tablespoon Crunchy peanut butter
½ cub Soy sauce
½ cub Freshly squeezed lime juice
2 Garlic cloves, minced
Crushed dried chile peppers

CHICKEN SATE WITH PEANUT SAUCE

Servings: 9 servings
MARINADE:
1 tablespoon Light brown sugar
1 tablespoon Curry powder
2 tablespoon Crunchy peanut butter
½ cub Soy sauce
½ cub Freshly squeezed lime juice
2 Garlic cloves, minced
Crushed dried chile peppers

CHICKEN SAUTE WITH APPLES *

Servings: 4 servings

Ingredients:

PATTI - VDRJ67A:
4 Chicken breast halves; boneless, skinless
½ teaspoon Salt
1 ½ tablespoon Lemon juice
6 tablespoon Butter; divided
1 Onion; finely chopped
¼ cub Apple juice
½ cub Chicken broth
1 large Apple; cored, thin sliced
2 tablespoon Brown sugar
¼ cub Sour cream
Salt & pepper to taste

Preparation:

Sprinkle chicken with salt and lemon juice. In heavy skillet, melt 4 tbls butter. Add onion and chicken. Brown until golden. Add apple juice and broth. Cover; cook until tender, about 15 minutes. Remove to platter; keep warm. In small skillet, melt remaining butter. Add apple slices. Sprinkle with brown sugar. Saute until tender crisp.
Reduce chicken liquid in skillet to 2/3 cup. Add sour cream. Season to taste. Pour sauce over chicken. Place apple slices around edge of platter.

CHICKEN SAUTE WITH ORANGES AND AVOCADOS

Servings: 6 servings

Ingredients:

6 Chicken breasts halves
2 tablespoon Minced parsley
Boned and skinned
1 teaspoon Finely grated orange peel
All purpose flour
1 pinch Rosemary
3 tablespoon Butter
3 tablespoon Raspberry vinegar
2 tablespoon Safflower oil
2 Oranges peeled
¾ cub Orange juice
Sectioned & seeded
1/3 cub Dry white wine
2 Avocados, peeled
1/3 cub Sliced mushrooms
Pitted & sliced

Preparation:

Pound chicken slightly to flatten into even
thickness. Dredge lightly in flour, shaking off excess. Heat butter with oil in heavy large skillet over medium high heat. Add chicken (in batches if necessary) and saute on both sides until well browned. Add orange juice, wine, mushrooms, parsley, orange peel and rosemary and bring to simmer. Let simmer 5 minutes. Transfer chicken to heated serving platter using slotted spoon. Add vinegar to skillet and continue simmering, scraping up any browned bits, until sauce is reduced by 1/3.
Pour sauce over chicken, garnish with orange sections and avocado slices. Serve immediately.
Serve with a simple spinach salad, desert, bread, and a dry Chenin Blanc.

Chicken Scallopini

Servings: 4 servings

Ingredients:

8 Chicken thighs; boned
1 teaspoon Salt
2 tablespoon Butter (or marg.)
1 tablespoon Lemon juice; freshly squeezd
2 tablespoon Parsley, chopped
1 tablespoon Chives, chopped; or greenonions
¼ teaspoon Marjoram, dried leaf

Preparation:

Place chicken between 2 pieces of aluminum foil; pound with side of cleaver or rolling pin to flatten. Sprinkle with salt. Melt butter over medium heat in large skillet. Add chicken, skin wide down; saute about 10 minutes or until lightly browned. Turn chicken, and sprinkle with lemon juice and herbs; continue cooking until tender.
Serve hot.

SOURCE: Southern Living Magazine, April 1974.
Typos by Nancy Coleman.

Chicken Scalopine

Servings: 6 servings

Ingredients:

4 tablespoon Butter, divided
6 Boned chicken breasts flat
1/3 cub Water
½ teaspoon Chicken bouillon mix
1 Salt & pepper to taste
4 cub Sliced fresh mushrooms
1/3 cub Thin sliced green onions
¼ cub White wine
1/3 cub Whipping cream

Preparation:

Melt 2 tablespoons of butter in large non stick frypan. Saute mushrooms until tender and any liquid has evaporated; remove from pan; set aside. Melt remaining 2 tablespoons butter in same frypan.
Saute chicken breasts on both sides until golden brown and cooked through; remove from pan; set aside. Add onions to pan; saute until tender. Add water, wine and boulillon mix to pan. Bring to boil.
Cook and stir until mixture is reduced by half. Add cream to pan.
Cook and stir until slightly thickened. Add salt and pepper to taste. Return mushrooms and chicken to sauce in pan. Reheat to serving temperature.
Makes 4 to 6 servings.

CHICKEN SCALOPINE

Servings: 6 servings

Ingredients:

4 tablespoon Butter, divided
4 cub Sliced fresh mushrooms
6 each Boned chicken breasts flat
1/3 cub Thin sliced green onions
1/3 cub Water
¼ cub White wine
½ teaspoon Chicken bouillon mix
1/3 cub Whipping cream
1 each Salt & pepper to taste

Preparation:

Melt 2 tablespoons of butter in large non stick frypan. Saute mushrooms until tender and any liquid has evaporated; remove from pan; set aside. Melt remaining 2 tablespoons butter in same frypan. Saute chicken breasts on both sides until golden brown and cooked through; remove from pan; set aside. Add onions to pan; saute until tender.
Add water, wine and boulillon mix to pan. Bring to boil. Cook and stir until mixture is reduced by half. Add cream to pan. Cook and stir until slightly thickened. Add salt and pepper to taste. Return mushrooms and chicken to sauce in pan. Reheat to serving temperature.
Makes 4 to 6 servings.

CHICKEN SCALOPPINE WITH MUSHROOM SAUCE

Servings: 6 servings

Ingredients:

1 pound Chicken Breasts, boned andskinned
2 tablespoon Flour Salt and Fresh GroundPepper
1 Egg 2 T. Water
1 ½ cub Breadcrumbs 3-5 T. Olive Oil(Virgin or Extra)
1 To 2 T. Butter

Preparation:

CHICKEN SCALOPPINE WITH MUSHROOM SAUCE (Svs. 4) One Recipe Mushroom Sauce (next message) Pound chicken between sheets of waxed paper til thin.
Combine flour, salt and pepper in pie plate. Beat egg with water in shallow dish. Dredge meat in flour mix, dip in egg mixture, and then roll well in breadcrumbs. IMPORTANT: LET COATED MEAT "REST" FOR AT LEAST 15 MINUTES BEFORE PROCEEDING. THIS WAY THE CRUMBS WON'T FALL OFF THE CHICKEN. Try it ~- it works! Heat oil and butter in large skillet over medium high heat.
Add meat in batches and saute until browned, turning once, about 3 to 5 minutes, adding more oil and butter if necessary. Keep warm and spoon mushroom sauce over!

Chicken Scampi

Servings: 4 servings

Ingredients:

1 ¼ pound Bonless skinless chicken
Cut in 1" strips
2 tablespoon Plus 2 ts vegetable oil
¼ teaspoon Pepper
3 tablespoon Parmesan cheese
1 tablespoon Parsley flakes
⅛ teaspoon Garlic powder
¼ teaspoon Salt
1 teaspoon Dried oregano
3 tablespoon Lemon juice
2 tablespoon Worcestershire sauce
¼ cub Dry white wine

Preparation:

Combine chicken with the remaining ingredients in a shallow bowl.
Marinate in the fridge for several hours.
Preheat broiler.
Remove chicken from marinade and place in a shallow baking pan. Broil 8 inches from heat, turning once, until chicken is no longer pink inside, about 15 minutes.
Heat marinade in a small saucepan. Pour over chicken. Toss and serve.

Per serving: 32g protein, 15g fat, 4g carb., 402mg sodium, 102mg chol., 282 calories.

CHICKEN SCAMPI & LINGUINI

Servings: 4 servings

Ingredients:

1 pound Linguini
2 Whole chicken breasts; boneless, cut 1" pieces
½ cub Butter or margarine
½ cub Oil
2 Cloves garlic; minced
2 bunch Broccoli; chopped
1 large Red pepper; cut into 1"chunks
1 teaspoon Salt
1 Lemon; juice of
Parmesan cheese

Preparation:

Put on water for linguini. Heat butter and oil in large skillet, add garlic and saute 2 minutes. Add chicken and cook, stirring constantly, until golden.
Push to one side, add broccoli and red pepper. Cook 2 minutes. Season with salt and pepper, sprinkle with lemon juice and cook 2 minutes. When water comes to boil, cook linguini, then drain pasta. Add chicken and vegetable sauce to pasta and toss to coat evenly.
Serve with grated parmesan cheese

Chicken Soup

Servings: 8 servings

Ingredients:

3 pound Chicken, cut in pieces
9 cub Water
3 Celery stalks with leaves
1 small Onion
½ cub Chopped onion
½ cub Finely chopped carrot
½ cub Chopped fresh parsley
½ cub Uncooked barley
2 tablespoon Lemon juice
1 tablespoon Salt
½ teaspoon Pepper, freshly ground
¼ teaspoon Celery seed
1 ½ cub Green beans cut, fresh

Preparation:

Place chicken, water, leaves from celery and small onion in a large saucepan. (Reserve celery stalks.)

Cover saucepan and bring to a boil; reduce heat and simmer 1 ½ hours until chicken is tender. Remove chicken. Strain broth into bowl; chill until fat sets on top. Remove fat.

Remove skin and bones from chicken, discard. Cut chicken into bite-sized pieces, set aside. (My note: if you want less than 8 servings, freeze extra broth and chicken separately in meal-sized portions.)

Return broth to saucepan. Chop reserved celery stalks, add to broth with chopped onion, carrot, parsley, barley, lemon juice, seasonings.
Cover and simmer 20 min.

Add fresh green beans and chicken; continue cooking 15 min or until beans are tender. Each serving 1 ½ cup.

11 g carbohydrate, 14 g protein 5 g fat, 145 calories 2 Protein Choices, 1 fruit & veg. choice

Source: Choice Cooking c. 1986 Canadian Diabetes Association Shared by Elizabeth Rodier, tested Sept 93 with substitutions.

From: Carl Berger Date: 28 Apr 96

Chicken Soup Avgolemono

Servings: 4 Servings

Ingredients:

64 ounce Chicken broth(You can get awaywith instant broth,but make sure it isof good quality.I usually use KnorrChicken Bouillon cubes)
4 tablespoon White rice (unconverted,not Uncle Ben's!!!)
2 large Eggs
1 Lemon
½ teaspoon Salt (or more to taste)

Preparation:

Bring the broth to a boil and add the rice and salt. Let rice cook for 15-20 minutes. Remove pot from stove and let it cool for a while.

Separate the whites from the egg yolks, and beat the whites in a large bowl, until they thicken a little. Add the yolks and the juice of the lemon and beat until you get a uniform mixture.

Now carefully, using a ladle, pour some of the warm broth into the egg mixture, while beating continuously. When your bowl is full, pour the contents back into the remaining broth, and stir until you get a uniform mixture.

Now serve and, I hope, enjoy!

NOTES:

* Greek style egg & lemon chicken soup -- Avgolemono in greek means egg and lemon and is the most popular technique for preparing soup in Greece. So much so, that unless stated otherwise, when one talks of soup, one means avgolemono soup. What follows is a recipe for my favourite, chicken soup, but feel free to substitute any kind of meat or fish broth for the chicken. Yield: Serves four -hungry- people.

* This process of treating eggs is known in greek as avgokomma, and describes both this process and what will happen if you are not very careful, the egg will coagulate and spoil everything! In order to avoid such an unfortunate occurrence, you must let the broth cool a little before adding the egg. This can easily be done by starting to beat the eggs only after you have removed the broth from the stove, thus giving time to the broth to cool. However, if you're in a hurry, you can pour a small glass of cold water into the broth (which will obviously make the soup more diluted). The broth must be poured slowly into the egg and lemon mixture, but the two must be blended quickly (use of an electric mixer is recommended).

* The original recipe does not require beating the whites separately, so you can simply beat the eggs whole until the whites blend with the yolks, and then add the lemon. If you prepare the eggs this way, the soup will be a little less smooth.

* The soup can be kept in the refrigerator for a day or two. Be careful not to bring it to a boil when re-heating it, because the egg will coagulate.

: Difficulty: moderate (handling of egg whites in soup takes experience). : Time: 30 minutes.
: Precision: Approximate measurement OK.

: Kriton Kyrimis
: Princeton University, Computer Science Dept.
: princeton!tilt!kyrimis
: I reversed the polarity of the neutron flow...

: Copyright (C) 1986 USENET Community Trust

Chicken Soup with Galangal ( Kai Tom Kha )

Servings: 1 servings

Ingredients:

2 Stalks lemon grass
1 cub Water
4 cub Coconut milk
8 Chicken thighs or
1 1/3 pound Chicken breast, diced
10 slice Galangal
2 tablespoon Fish sauce
3 small Fresh chilies
3 Bergamot leaves
2 tablespoon Lemon juice

GARNISH:
Spring onions, shredded
Chilies, shredded

Preparation:

This one's a bit more complex and gets into some exotic ingredients.
All of them should be available from an Asian grocery. If you have any questions about what the ingredients are or how to use them, just ask. The only thing that can not be substituted for is the fish sauce. You could use ginger instead of galangal, but the soup would lack the perfumed, exotic aroma of the galangal that adds so much to the dish.

Lime zest could be used for the bergamot leaves.

Cut the lemon grass into 1-inch pieces. Bring the water to the boil with half the coconut milk. Then add the chicken, lemon grass, galangal and 1 tablespoon fish sauce. Simmer for about 20 minutes or until the chicken is cooked. Less cooking time will be required for diced chicken breast.

Stir in the remaining coconut milk and turn up the heat. As soon as it begins to boil, toss in the whole chilies and bergamot leaves.
Stir, and remove from the heat.

Serve in individual bowls. Sprinkle each with lemon juice and fish sauce to taste and garnish with slivers of spring onions and chili.

From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times Editions, Singapore. 1987

Posted by Stephen Ceideburg; February 6 1991.

CHICKEN SOUP WITH GALANGAL (KAI TOM KHA)

Servings: 1 servings

Ingredients:

2 Stalks lemon grass
1 cub Water
4 cub Coconut milk
8 Chicken thighs or
1 1/3 pound Chicken breast, diced
10 slice Galangal
2 tablespoon Fish sauce
3 small Fresh chilies
3 Bergamot leaves
2 tablespoon Lemon juice

GARNISH:
Spring onions, shredded
Chilies, shredded

Preparation:

This one's a bit more complex and gets into some exotic ingredients.
All of them should be available from an Asian grocery. If you have any questions about what the ingredients are or how to use them, just ask. The only thing that can not be substituted for is the fish sauce. You could use ginger instead of galangal, but the soup would lack the perfumed, exotic aroma of the galangal that adds so much to the dish.

Lime zest could be used for the bergamot leaves.

Cut the lemon grass into 1-inch pieces. Bring the water to the boil with half the coconut milk. Then add the chicken, lemon grass, galangal and 1 tablespoon fish sauce. Simmer for about 20 minutes or until the chicken is cooked. Less cooking time will be required for diced chicken breast.

Stir in the remaining coconut milk and turn up the heat. As soon as it begins to boil, toss in the whole chilies and bergamot leaves.
Stir, and remove from the heat.

Serve in individual bowls. Sprinkle each with lemon juice and fish sauce to taste and garnish with slivers of spring onions and chili.

From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times Editions, Singapore. 1987

Posted by Stephen Ceideburg; February 6 1991.

Chicken Soup with Lemon & Ginger ( Kai Tom Khing )

Servings: 1 servings

Ingredients:

2 tablespoon Olive oil
1 Clove garlic, chopped
12 ounce Chicken breast, diced
4 cub Water
4 ounce Straw mushrooms, chopped
2 tablespoon Lemon juice
2 small Green chilies, sliced inrings
2 Spring onions, chipped
1 pinch Ground ginger

GARNISH:
Coriander leaves

Preparation:

Here's another simple recipe. Straw mushrooms are available canned in the Oriental section of many supermarkets or fresh in Asian groceries. Enoki mushrooms would probably be a good substitute, although I haven't tried that...

Heat the oil in a saucepan or wok and fry the garlic until soft but not brown.

Add the chicken and stir-fry for 5 minutes. cool a little. Add the water and mushrooms. Bring to the boil and simmer for 10 minutes.
Add the lemon juice. Cover, and cook gently for a further 10 minutes.

Add the chilies, spring onions and ginger. Remove from the heat.
Sprinkle with coriander leaves before serving.

From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times Editions, Singapore. 1987

Posted by Stephen Ceideburg; February 6 1991.

CHICKEN SOUP WITH LEMON AND GINGER (KAI TOM KHING)

Servings: 1 servings

Ingredients:

2 tablespoon Olive oil
1 Clove garlic, chopped
12 ounce Chicken breast, diced
4 cub Water
4 ounce Straw mushrooms, chopped
2 tablespoon Lemon juice
2 small Green chilies, sliced inrings
2 Spring onions, chipped
1 pinch Ground ginger

GARNISH:
Coriander leaves

Preparation:

Here's another simple recipe. Straw mushrooms are available canned in the Oriental section of many supermarkets or fresh in Asian groceries. Enoki mushrooms would probably be a good substitute, although I haven't tried that...

Heat the oil in a saucepan or wok and fry the garlic until soft but not brown.

Add the chicken and stir-fry for 5 minutes. cool a little. Add the water and mushrooms. Bring to the boil and simmer for 10 minutes.
Add the lemon juice. Cover, and cook gently for a further 10 minutes.

Add the chilies, spring onions and ginger. Remove from the heat.
Sprinkle with coriander leaves before serving.

From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times Editions, Singapore. 1987

Posted by Stephen Ceideburg; February 6 1991.

Chicken Stir Fry

Servings: 4 servings

Ingredients:

2 tablespoon Cornstarch
1 can Chicken broth (14 ½ oz)
1 tablespoon Soy sauce
1 pound Chicken breast, skinless,boneless, cut into strips
5 cub Vegetables, cut up*
1 Clove garlic, minced
¼ teaspoon Ground ginger

Preparation:

*Note: broccoli flowerets, green onions, celery and carrots.
1. Stir together cornstarch, broth and sy until smooth. Set aside.
2. In skillet over medium high heat, in 2 tablespoons hot oil, stir-fry chicken until no longer pink. Remove; set aside.
3. In skillet, 1 tablespoon hot oil, stir-fry vegetables with garlic and ginger until tender crisp. Stir in broth mixture. Cook until mixture boils and thickens, stirring constantly. Return chicken to skillet. Heat through. Serve over Broth Simmered Rice.

CHICKEN STIR FRY

Servings: 4 servings

Ingredients:

4 Chicken breasts; bonelessskinless
2 large Carrots; sliced in thinwheels
2 Green pepper;diced
1 Red Pepper;diced, opt
2 tablespoon Vegetable oil
1 ½ cub Chicken stock
2 tablespoon Soya sauce;low sodium
2 tablespoon Cornstarch
2 tablespoon -hot water

OPTIONAL ITEMS:
2 Garlic cloves; minced
1 tablespoon Ginger, fresh;finely chopped
2 Celery stalks; sliced
1 Onion;diced
3 Green onions;sliced
½ cub Mushrooms; thin sliced
1 small Brocolli stalk;* divided insmall flowerets
½ small Cauliflower;divided intosmall flowerets;*
½ pound Green beans;*
½ pound Asparagus tips;*
2 cub Snow peas; strings removed
1 cub Bok choy;sliced
1 cub Bean sprouts; add at lastminute with toppings

OPTIONAL TOPPINGS:
¼ cub Walnuts; cashews or peanuts
¼ cub Coconut; unsweetened, flaked

Preparation:

Use optional vegetables when they are in season.
*Immerse these vegetables 1-2 minutes in boiling water before adding to stir fry.
Cut semifrozen chicken into bite size pieces, set aside. Add oil to pan and stir fry chicken over medium high heat till browned on all sides (about 3 minutes). Add carrots, peppers and any optional vegetables and sprinkle with soya sauce. Stir fry vegetables until softened. (approx 3-5 minutes) Mix cornstarch with hot water and add to hot chicken stock. Pour in wok. Cover and steam stir fried vegetables and chicken for about 2-3 minutes. Lift cover and cook, stirring till sauce thickens, about 2 minutes more. Top with any desired toppings (nuts or coconut). Serve over hot cooked rice.

CHICKEN STUFF

Servings: 4 servings

Ingredients:

1 ½ pound Chicken, Cut in strips or
Boneless brests
4 slice Swiss Cheese, to cover
Chicken breasts
1 can Cream of Celery Soup
Low Salt
1 can Cream of Mushroom Soup
Low Salt
1 package Stuffing Mix
1 cub Rose or Blush Wine

Preparation:

Preheat oven to 375, if glass pan is used 350.
Mix soup and wine together. Place chicken breasts in pan, if chicken strips are used form to the size of breast. If desired a slice of ham can be placed on the chicken. Place cheese over the chicken breast.
Cover all with stuffing mix. Pour Soup mixture over all to moisten stuffing. Cover and bake for 35-45 min.
Serve with a Caesar Salad.
VARIATION: After Cooking for 20 mins remove from oven and place Broccolli flourettes over Stuffing. Cover and replace in oven to finish.

CHICKEN STUFFED SHELLS

Servings: 6 servings

Ingredients:

4 cub Large shell pasta cooked
4 Large boned chicken breast
1 tablespoon Italian seasoning
1 teaspoon Ground fennel
2 dash Ceyene pepper
5 Turns pepper (about 1 ts)
2 Cloves garlic
1 pound Spinach

Preparation:

cook the pasta and cool

pound the chicken to a pulp, cook with everything except pasta and spinach, put this mess in the food processor (blender) {drippings and all} set for destroy, proceed to make a firm paste, add spinach and destroy for 30 seconds.

carefully spoon into shells (I use a baby food spoon)

place shells into a baking dish, bake for 10 mins at 300 (until all liquid is gone and the chicken is starting to get crusty around the edges.

cover with your favorite sauce and enjoy (I like alfredo for this dish) Submitted By WILLIAM BLAYLOCK On MON, 12-13-93 (01:21)

Chicken Supreme Casserole

Servings: 6 servings

Ingredients:

5 cub Chopped chicken
2 can Cream of Mushroom Soup
1 cub Mayonnaise
2 teaspoon Lemon Juice
1 teaspoon Curry Powder
2 cub Sharp Cheese; Shredded
2 ½ cub Buttered Bread Crumbs
½ cub Sour Cream

Preparation:

Combine above ingredients except cheese and crumbs. Spread in a lightly greased 9 x 13 inch baking dish. Top with cheese and bread crumbs. Bake at 350 Degrees for 30 minutes.

CHICKEN TACO CASSEROLE

Servings: 8 servings

Ingredients:

1 large Chopped onion
3 tablespoon Margarine
1 can Chopped chilies (small)
2 cub Tomato juice
1 can Cheddar cheese soup
1 teaspoon Chili powder
¼ teaspoon Garlic powder
2 cub Chopped chicken breast,cooked
1 Dozen tortillas
1 cub Grated cheese

Preparation:

Saute onion in butter. Add chilies, tomato juice, cheddar cheese soup, chili powder and garlic powder. Add chopped chicken. Break tortillas into about 6 pieces each. Put a layer of tortillas, layer of chicken mixture, and layer of grated cheese. Repeat until all is used. Bake at 350 degrees for about 30 minutes in 2 quart casserole, covered, and then uncover and add more grated cheese and cook until cheese is melted. This serves about 8.

Randy Rigg

CHICKEN TACO SALAD

Servings: 4 servings

Ingredients:

4 ounce skinned and bonedchicken breast halves
1 tablespoon Tex-Mex spice mix
Vegetable cooking spray
1 cub Chopped mango (1 mediummango)
½ cub Chopped green pepper
½ cub Chopped sweet red pepper
½ cub Chopped jicama
1 tablespoon Chopped fresh cilantro
Spicy southwestern dressing
4 10-inch flour tortillas
6 cub Shredded bibb lettuce

TEX-MEX SPICE MIX:
3 tablespoon Chili powder
2 tablespoon Ground cumin
1 tablespoon Ground black pepper
1 tablespoon Salt
1 tablespoon Garlic powder
1 ½ teaspoon Ground red pepper

SPICY SOUTHWESTERN DRESSING:
1 tablespoon Tex-Mex Spice Mix
2 tablespoon Lime juice
1 tablespoon Vegetable oil
2 tablespoon Water
1 teaspoon Sugar

Preparation:

Coat chicken with Tex-Mex Spice Mix. Cover and chill 8 hours.

Cook chicken in a large nonstick skillet coated with cooking spray over medium heat 4-5 mins on each side. Chill.

Chop chicken and place in a medium bowl. Add mango and next 4 ingredients; toss with Spicy Southwestern Dressing.

Place each tortilla in a medium-size microwave-safe bowl. Microwave at high 1.5 mins or until crisp.

Place lettuce into tortilla shells and top with chicken mixture.

To make Tex-Mex spice mix:

Combine all spice mix ingredients thoroughly and store mixture in a sealed container in a cool, dark, dry place up to 3 months. Yields 8.5 tablespoons.
TO MAKE SPICY SOUTHWESTERN DRESSING:
Combine all dressing ingredients. Yeilds 6 tablespoons.

Chicken Tacquitos

Servings: 3 servings

Ingredients:

2 tablespoon Vegetable oil
¾ pound Chicken breasts, cut into½" pieces
½ cub Chopped onion
½ cub Chopped green pepper
½ cub Chopped red pepper
1 cub Chunky salsa (Hot)
2 cub Shredded Cheddar
1 can Corn & red pepperSour creamTortilla chips

Preparation:

Heat oil and cook chicken 2 minutes. Add onion and peppers. Cook until tender. Drain if necessary. Add chunky salsa and drained corn and ½ of cheese. Simmer over low heat until cheese is melted. Just before serving sprinkle rest of cheese over top and add dollop of sour cream.

Chicken Tarragon

Servings: 4 servings

Ingredients:

4 Chicken breast halves skinless, boneless
1 tablespoon Oil
1 ½ cub Sliced mushrooms
1 small Onion, chopped
1 can Cream of chicken soup 10 ¾ oz size
1 cub Water
¼ cub Dry white wine
¼ teaspoon Dried tarragon leaves
¼ teaspoon Pepper
1 ½ cub Minute Premium Rice
Chopped parsley, optional

Preparation:

Brown chicken on both sides in hot oil in large skillet. Move chicken to side of skillet.

Add mushrooms and onion; cook and stir until tender but not browned.

Mix soup, water, wine, tarragon and pepper; add to skillet. Bring to a boil. Reduce heat; cover and simmer 10 minutes or until chicken is thoroughly cooked.

Stir in rice; cover. Let stand 5 minutes. Sprinkle with parsley.

Makes 4 servings. Recipe can be doubled.

Prep time: 30 minutes

Source: Minute Rice box. My recipe collection.
: MM format April Bowman-Fox

From: April Bowman-Fox Date: 03 Jun 96

CHICKEN TARRAGON

Servings: 4 servings

Ingredients:

1 pound Chicken breast; bonelessskinned
2 tablespoon Low-sodium soy sauce;
2 tablespoon Water
Juice of 1 lemon
1 teaspoon Sesame oil;
2 cl Garlic; minced
2 teaspoon Dried leaf tarragon;

Preparation:

Trim any fat from chicken; cut into cubes or thin slices. In a medium-size bowl combine soy sauce, water, lemon juice and chicken; marinate 15 minutes. In a non-stick pan or wok, heat oil and cook garlic 1 minute. Add chicken and stir-fry until cooked on all sides. Sprinkle in tarragon and pepper; stir to combine. Serve with "Orzo and Pignoli" and "Minted Tomato Saute".

Food Exchange per serving: 4 LOW-FAT MEAT EXCHANGE; CAL: 164; CHO: 72mg; CAR: 72g; PRO: 27g; SOD: 368mg; FAT: 4g;

Source: Light and Easy Diabetes Cuisine by Betty Marks

Brought to you and yours via Nancy O'Brion and her Meal-Master

CHICKEN TEQUILA

Servings: 4 servings

Ingredients:

1 cub Strong chicken stock
9 ounce Whole tomatoes; undrained
3 Cloves garlic; minced
2 Chicken breasts; boneless
½ cub Tequila
2 Juice from two limes
Heavy dash cayenne pepper
1 teaspoon Chili powder
1 teaspoon Cumin
½ teaspoon Coriander
Salt to taste
Olive oil

Preparation:

Simmer the chicken breasts in the stock, until tender. Remove and cube. Set aside, reserving stock. Saute' the garlic in olive oil. Add tomatoes (breaking up) and the remaining ingredients; simmer, covered ½ hour. Add chicken and re-heat. Toss with cooked noodles. If sauce becomes too thick, add the chicken stock. Sprinkle with Parmesan cheese and garnish with fresh basil or parsley leaves.

Chicken Teriyaki

Servings: 4 servings

Ingredients:

2 Whole chicken breasts,split in ½
½ cub Soy sauce
¼ cub Dry sherry
1 tablespoon Sugar
1 Garlic clove, chopped
½ teaspoon Ginger

Preparation:

1. Arrange chicken, skin side up, in a single layer in a shallow dish.

2. Combine soy sauce, sherry, sugar, garlic & ginger; pour over chicken. Marinate in refrigerator, turning once or twice, for 2 hours.

3. Preheat broiler. Remove chicken from marinade. Spray rack in broiler pan w/ vegetable spray; place chicken on rack. Broil 5 ½" from heat, turning once & basting w/ marinade, about 10 minutes.

Liz.

Chicken Tetrazzini

Servings: 3 servings

Ingredients:

2 can White chicken meat
12 ounce Can of evaporated milk
1 can Cream of mushroom soup
1 small Onion, chopped
1 pound Box of vermicelli noodles
16 ounce Cheddar cheese, shredded
Salt and pepper to taste

Preparation:

Boil noodles. In a 13x9 baking dish, slightly greased, add noodles, chicken, evaporated milk, soup, onion, salt, and pepper. Add ½ of the cheese; mix up well. Add rest of cheese over mixture. Bake, uncovered, at 375 degrees for 20 to 30 minutes. Serve with hot homemade bread.
Randy Rigg

CHICKEN TIKKA

Servings: 4 servings

Ingredients:

1 ½ pound Chicken breast; boned &skinned
Salt; to taste
1 teaspoon Chile powder
1 teaspoon Coriander seeds, ground
2 tablespoon Lime juice
2 Garlic cloves, crushed
Ginger, fresh; grated
2 tablespoon Oil
2/3 cub Yogurt, plain
Lime slices; to garnish

Preparation:

Rinse chicken, pat dry with paper towels and cut into ¾-ich cubes.
Thread onto short skewers.

Put skewered chicken into a shallow non-metal dish. In a small bowl, mix together yogurt, gingerroot, garlic, chile powder, coriander, salt, lime juice and oil. Pour over skewered chicken and turn to coat completely in marinade. Cover and refrigerate 6 hours or overnight to allow chicken to absorb flavors.

Heat grill. Place skewered chicken on grill rack and cook 5 to 7 minutes, turning skewers and basting occasionally with any remaining marinade. Serve hot, garnished with lime slices.

CHICKEN TONNATO D'ESTE

Servings: 6 servings

Ingredients:

4 ¼ cub Chicken stock
6 Chicken breast halves,skinned
½ cub Mayonnaise
¼ cub Dry white wine
4 Flat Anchovy fillets
1 tablespoon Oil from anchovies
1 can Water packed tuna, (7 oz.),drained
2 tablespoon Lemon juice
¼ teaspoon Oregano
Salt and pepper to taste
1 tablespoon Capers, drained (garnish)
2 tablespoon Chopped fresh parsley(garnish)
1 Lemon, sliced (garnish)

Preparation:

Keywords: For, April, Who, Don't, Like, Mussels, Send, Anchovy, To, Jim

Bring 4 cups chicken stock to boil in covered saucepan. Poach chicken breasts 15 minutes and allow to cool in stock.

For tonnato sauce, in blender or processor, combine mayonnaise, wine, ½ cup stock, anchovies, oil from anchovies, tuna, lemon juice amd oregano and process until well blended. Season to taste with salt and pepper.

Remove bones from chicken breasts and cut meat into ½" thick slices.
Layer on serving platter, so that they overlap slightly. Pour tonnato sauce over all. Sprinkle capers and parsley on top and garnish with lemon slices.
Serve cold or at room temperature. Serves 6.

SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN 0-89535-147-1 SHARED BY: Jim Bodle 3/93

CHICKEN TORTILLA CASSEROLE

Servings: 2 servings

Ingredients:

6 Corn tortillas
½ cub Milk
½ pound Cheddar cheese; shredded
1 can Green chili salsa
1 can Cream of mushroom soup
1 can Cream of chicken soup
3 Chicken breasts; cooked, cut up

Preparation:

Cut or tear the tortillas in ½" squares. Put half of them on the bottom of a baking dish and cover with ½ of the cheese. Mix salsa, both soups and chicken together. Add half of this mixture to the baking dish. Repeat the layers and top with cheese. Cover and put in the frige for 24 hours. Bake at 350~F for 45 min. Uncover for the last 15 minutes to brown.

Chicken Tortilla Soup

Servings: 8 servings

Ingredients:

1 quart Chicken broth
2 pound Skinless, boneless chicken
Breasts (4 - 6 halves)
1 tablespoon Vegetable oil
1 large Chopped onion
2 Cloves garlic, minced
1 medium Green pepper, diced
2 medium Carrots, peeled and sliced
½ cub Frozen corn kernels
1 small Serrano pepper, seeded and
Diced
2 teaspoon Cumin
2 teaspoon Chili powder
14 ½ ounce Can chopped tomatoes,
Drained
OR
2 Med Fresh Tomatoes
Peeled, seeded, chopped
19 ounce Can cannellini beans,
OR
Other white beans
1/3 cub Uncooked rice

GARNISH:
Tortilla strips
Grated cheddar cheese

Preparation:

In a soup pot, bring broth to a simmer. Add the chicken breasts and simmer for 8 to 10 minutes or just until tender. Remove chicken and let cool, then cut into one inch chunks. Pour broth into a bowl or other container and set aside.

Put soup pot back on the burner over medium low heat. Heat oil, and the onion and garlic and saute for about three minutes, or until soft but not browned. Add bell pepper, carrots, corn, and serrano pepper, saute another three minutes, stirring frequently. Stir in the spices, then add the tomatoes and the reserved chicken broth. Simmer for 15 minutes or until vegetables are tender.

Add the beans and rice to the soup and cook for another 15 minutes or until the rice is al dente (still slightly firm)

While the soup is cooking, heat oven to 350 degrees. Cut flour tortillas into strips and place on a baking sheet. Spray with nonstick cooking spray and bake for about five minutes, or just until crisp. Set aside.

Just before serving, add chicken chunks to soup and cook just to heat through. Taste and adjust seasoning.

Ladle soap into bowls and top with tortilla strips and grated cheese (or pass little bowls of the strips and the cheese at the table)

Washington Post March 20 1996

From: Gail Shipp Date: 20 May 96

CHICKEN TORTILLA SOUP

Servings: 6 servings

Ingredients:

½ cub Onion; Finely Chopped, 1 Med
1 each Clove Garlic; Finely Chopped
2 tablespoon Vegetable Oil
4 cub Chicken Broth
¼ cub Red Bell Pepper; Chopped
1 tablespoon Red Chiles; Ground
¾ teaspoon Basil Leaves; Dried
½ teaspoon Salt
¼ teaspoon Pepper
15 ounce Tomato Puree; 1 can
½ cub Vegetable Oil
10 each 6"-dia Corn Tortillas; *
2 cub Chicken Breasts; Cooked, **

GARNISHES:
1 Avocado Slices
1 Cheese; ***

Preparation:

* Corn Tortillas should be cut into ½-inch strips.
** Cooked Chicken breasts should be cut up or shredded.
*** Use Monterey Jack or Chihuahua Cheese in this recipe.
~------------------------------------------------------------------------- Cook and stir onions and garlic in 2 T oil in 4-quart Dutch oven until onion is tender. Stir in broth, bell pepper, ground red chiles, basil, salt and pepper, and tomato puree. Heat to boiling; reduce heat. Simmer uncovered for 30 minutes. Heat ½ cup oil in 10-inch skillet until hot.
Cook tortilla strips in oil until light golden brown, 30 to 60 seconds; drain. Divide tortilla strips and chicken among 6 bowls; pour broth over chicken. Top with cheese and avocado slices.

CHICKEN TUSCANY

Servings: 4 servings

Ingredients:

2 tablespoon Chopped fresh oregano,divided
2 tablespoon Chopped fresh thyme, divided
2 tablespoon Chopped fresh rosemary,divided
2 Cloves garlic, minced,divided
¼ teaspoon Coarsely ground blackpepper, divided
4 ounce boneless, skinlesschicken breast halves
4 tablespoon Plus 1 ½ teaspoons oliveoil, divided
¼ cub Chopped shallots
1 cub Marsala wine
1 cub Homemade or canned chickenbroth
2 ½ cub Sliced mushrooms
½ cub Sun-dried tomatoes,julienned
½ cub Sliced green onions
1 ½ cub Butter, cut into smallpieces (3 sticks)

Preparation:

In a small flat dish, sprinkle half the oregano, thyme, rosemary, garlic and black pepper. Place the chicken breast halves in a single layer on top of the herbs. Pour 4 tablespoons olive oil over the chicken. Sprinkle the remaining herbs, garlic and pepper over the chicken breasts. Cover and refrigerate for at least 3 hours or overnight.

While chicken is marinating, prepare the Marsala reduction. In a saucepan, heat 1 ½ teaspoons olive oil. Add shallots and saute until tender. Add the Marsala and chicken broth and stir to scrape up any brown bits from the bottom of the pan. Bring to a simmer and cook until reduced by half. Skim off excess fat and strain to remove shallots. Set aside.

Grill or broil chicken breasts for about 7 to 8 minutes per side or until done. While the chicken is cooking, preheat a saute pan. Add the Marsala reduction, mushrooms, tomatoes and green onions. Bring to a simmer and reduce by half. Remove from heat and stir the butter into the sauce bit by bit, stirring constantly, until the sauce is slightly thickened.

Serve the chicken breasts topped with the sauce.

Makes 4 servings.

From Rusty Pelican.

From the Oregonian FOODday, 1/5/93.

Posted by Stephen Ceideberg; November 6 1993.

CHICKEN VELVET

Servings: 4 servings

Ingredients:

½ cub Raw chicken breast meat,minced
1 teaspoon Corn starch
Salt
¼ cub Water
4 Egg whites
2 tablespoon Oil

Preparation:

1. Mince chicken very finely. Add corn starch and salt to minced chicken. mix. Carefully add water to minced chicken mixture a few drops at a time until it is absorbed.

2. Beat egg whites until very stiff. Carefully fold chicken mixture into egg whites.

3. Place 2 tablespoons oil in wok. Heat wok up under low medium heat for about 2 minutes. Carefully pat egg white mixture into the wok.
Reduce heat to low setting. Cook, uncovered, in wok about 15 minutes until omelette is set. Carefully loosen omelette, flip to reverse side and cook a further 10 minutes. Remove to a serving platter.

NOTE: If desired, omelette may be served with gravy from next recipe.

CHICKEN VERONIQUE *

Servings: 4 servings

Ingredients:

PATTI - VDRJ67A:
4 Chicken breast halves; skinless, boneless
2 tablespoon Butter or margarine
4 ounce Mushrooms; sliced, drained
½ cub Green onions; chopped
3 tablespoon White wine -OR- lemon juice
½ cub Whipping cream
1 cub Seedless grapes
½ teaspoon Salt
⅛ teaspoon White pepper

Preparation:

Heat 1 tbls butter in 10" skillet. Add mushrooms and saute over medium-high heat for 2 minutes. Turn mushrooms onto heated platter. Add remaining butter to skillet. Place chicken into pan. Saute over medium heat about 10 minutes, until chicken is cooked through, turning 2-3 times. Add onions and wine after 5 minutes of cooking. Arrange cooked chicken over mushrooms. Drain mushroom juice into skillet. Heat pan juices to boiling. Add cream. Boil 2-3 minutes. Add grapes to pan. Heat through. Stir in salt and pepper.
Pour sauce and grapes over chicken. Serve immediately.
(If chicken has cooled off, return to pan for a few minutes to reheat).
Can be made ahead, covered and refrigerated. Before serving, return to pan and reheat over low heat, being very careful not to brown. OR, reheat, covered, in microwave using MEDIUM power for 1 minute.

Chicken Vindaloo

Servings: 4 Servings

Ingredients:

2 teaspoon Cumin seeds, whole
1 teaspoon Peppercorns, black
1 teaspoon Cardamom seeds
Cinnamon(3 in stick)
1 ½ teaspoon Black mustard seeds,whole
1 teaspoon Fenugreek seeds,whole
5 tablespoon White wine vinegar
1 teaspoon Salt
1 teaspoon Cayenne pepper
1 teaspoon Brown sugar, light
10 tablespoon Vegetable oil
2 large Yellow onions,peeled and cutinto half-rings
6 tablespoon Water
Ginger, fresh(1-inch cube),peeled andcoarsely chopped
10 Garlic cloves,peeled and coarselychopped (or less)
1 tablespoon Coriander seeds, ground
½ teaspoon Turmeric, ground
2 pound Chicken breast(boneless), cut intobite-sized pieces
8 ounce Tomato sauce
½ pound New potatoes,peeled and quartered

Preparation:

Grind cumin seeds, black pepper, cardamom seeds, cinnamon, black mustard seeds and fenugreek seeds together in a spice grinder. In a small bowl, combine ground spices, vinegar, salt, cayenne pepper and brown sugar. Set aside.

Heat oil in large saucepan over medium heat. Fry onions, stirring frequently, until they are a rich, dark brown. Remove onions with a slotted spoon and put them in a blender. Turn off the heat, but do not discard the oil. Add about 3 T water (or more if necessary) to the onions and blend until you have a smooth paste. Add this onion paste to the spices in the bowl. This mixture is the vindaloo paste.

Put the ginger and garlic in a blender. Add about 3 T water and blend until you have a smooth paste.

Heat the remaining oil in the saucepan over medium heat. When hot, add the ginger, garlic paste. Stir until the paste browns slightly.
Add the coriander and turmeric. Stir a few seconds. Add the chicken, a little at a time, and brown lightly.

Add the vindaloo paste, tomato sauce and potatoes to the chicken in the saucepan. Stir and bring to a slight boil. Cover the saucepan, reduce heat to low and simmer for about an hour, or until potatoes are tender. Serve over rice.

NOTES:

* Spicy chicken curry -- Nearly every Indian restaurant serves something that it calls Chicken Vindaloo, but the dish varies greatly from place to place. This recipe is a modification of a vindaloo recipe that appears in Madhur Jaffrey's "Indian Cooking" (Barron's 1983). I've attempted to approximate the Chicken Vindaloo served at The Tandoor Palace on Second Avenue in New York. Yield: serves 4-6.

* Don't undercook the onions. They should be cooked until dark brown. If the onion paste turns out gray rather than brown, then the onions were not cooked enough.

* This dish is very, very hot. It may not seem so at first, but the spices have a cumulative effect that builds up over the course of the meal.

: Difficulty: moderate.
: Time: 30 minutes preparation, 2 to 3 hours cooking.
: Precision: approximate measurement OK.

: Jim Mattson
: University of California at San Diego, La Jolla, Calif., USA : mattson%cs@ucsd.edu

: Copyright (C) 1986 USENET Community Trust

CHICKEN VINDALOO

Servings: 4 servings

Ingredients:

2 teaspoon Cumin seeds, whole
1 teaspoon Peppercorns, black
1 teaspoon Cardamom seeds
Cinnamon(3 in stick)
1 ½ teaspoon Black mustard seeds,whole
1 teaspoon Fenugreek seeds,whole
5 tablespoon White wine vinegar
1 teaspoon Salt
1 teaspoon Cayenne pepper
1 teaspoon Brown sugar, light
10 tablespoon Vegetable oil
2 large Yellow onions,peeled and cutinto half-rings
6 tablespoon Water
Ginger, fresh(1-inch cube),peeled andcoarsely chopped
10 Garlic cloves,peeled and coarselychopped (or less)
1 tablespoon Coriander seeds, ground
½ teaspoon Turmeric, ground
2 pound Chicken breast(boneless), cut intobite-sized pieces
8 ounce Tomato sauce
½ pound New potatoes,peeled and quartered

Preparation:

Grind cumin seeds, black pepper, cardamom seeds, cinnamon, black mustard seeds and fenugreek seeds together in a spice grinder. In a small bowl, combine ground spices, vinegar, salt, cayenne pepper and brown sugar. Set aside.

Heat oil in large saucepan over medium heat. Fry onions, stirring frequently, until they are a rich, dark brown. Remove onions with a slotted spoon and put them in a blender. Turn off the heat, but do not discard the oil. Add about 3 T water (or more if necessary) to the onions and blend until you have a smooth paste. Add this onion paste to the spices in the bowl. This mixture is the vindaloo paste.

Put the ginger and garlic in a blender. Add about 3 T water and blend until you have a smooth paste.

Heat the remaining oil in the saucepan over medium heat. When hot, add the ginger, garlic paste. Stir until the paste browns slightly. Add the coriander and turmeric. Stir a few seconds. Add the chicken, a little at a time, and brown lightly.

Add the vindaloo paste, tomato sauce and potatoes to the chicken in the saucepan. Stir and bring to a slight boil. Cover the saucepan, reduce heat to low and simmer for about an hour, or until potatoes are tender.
Serve over rice.

NOTES:

* Spicy chicken curry -- Nearly every Indian restaurant serves something that it calls Chicken Vindaloo, but the dish varies greatly from place to place. This recipe is a modification of a vindaloo recipe that appears in Madhur Jaffrey's "Indian Cooking" (Barron's 1983). I've attempted to approximate the Chicken Vindaloo served at The Tandoor Palace on Second Avenue in New York. Yield: serves 4-6.

* Don't undercook the onions. They should be cooked until dark brown. If the onion paste turns out gray rather than brown, then the onions were not cooked enough.

* This dish is very, very hot. It may not seem so at first, but the spices have a cumulative effect that builds up over the course of the meal.

: Difficulty: moderate.
: Time: 30 minutes preparation, 2 to 3 hours cooking.
: Precision: approximate measurement OK.

: Jim Mattson
: University of California at San Diego, La Jolla, Calif., USA : mattson%cs@ucsd.edu

: Copyright (C) 1986 USENET Community Trust

CHICKEN WITH APRICOTS, SWEET POTATOES, AND PRUNES

Servings: 6 servings

Ingredients:

6 Chicken breast halves (boned and skinned)
¾ cub Dried prunes
½ cub Dried apricots
1 tablespoon Olive oil
3 tablespoon White vinegar
½ cub Dry vermouth
2 Garlic cloves; minced
1 ½ tablespoon Brown sugar
1 tablespoon Oregano
½ teaspoon Salt
2 cub Sweet potatoes; peeled, cut into ½-inch cubes

Preparation:

Place the chicken breasts in a medium bowl or casserole. Combine the prunes, apricots, olive oil, vinegar, vermouth, garlic, brown sugar, oregano, and salt. Pour over the chicken. Cover and marinate in the refrigerator for several hours or overnight.

When you are ready to bake the chicken, place the sweet potato cubes in a saucepan with water to cover. Bring to a boil and boil gently for 3 minutes. Drain and set aside.

Remove the chicken from the marinade. Arrange the pieces in a shallow baking pan. Spread the marinade over the chicken, cover with the sweet potatoes, and bake covered at 350 degrees F. for 30-45 minutes, until the chicken and sweet potatoes are fully cooked.

Per Serving:
Calories: 323 Protein: 30 grams Carbs: 30 grams Sodium: 251 mg Fat: 5 grams (14% of calories)

* Adapted from "Eater's Choice" by Ron & Nancy Goor * Published in: Nutrition Action Healthletter (CSPI) * Typed for you by Karen Mintzias

CHICKEN WITH AVOCADO SALSA

Servings: 4 servings

Ingredients:

1 pound Boneless chicken breasthalves
Chili powder,salt and pepper
1 Ripe avocado
1 tablespoon Fresh lime juice
½ cub Chunky salsa
1 Tomato,chopped
2 Green onions withtops,thinly sliced
4 Heated corn tortillas orlettuce leaves

Preparation:

Arrange chicken around the edges of a 9" pie plate or baking dish. Sprinkle with chili powder, salt and pepper. Cover with vented plastic wrap.
Rotating dish midway through cooking, microwave on high 5 to 6 minutes; set aside. Peel, seed and chop avocado. Combine with lime juice in a small bowl. Add salsa, tomato and green onions; toss gently. Slice cooked chicken, lengthwise, into 1 to 2" strips and arrange on tortillas, making 4 servings. Top with salsa. Microwave on 50 % (medium) 2 minutes or until heated.

Makes 4 servings.

CHICKEN WITH CHIPPED BEEF AND BACON

Servings: 4 servings

Ingredients:

8 Chicken breast halves(4 whole breasts)
4 ounce Chipped beef(1 package)
8 slice Bacon
13 ounce Mushroom soupconcentrate (e.g.1 can Campbell's soup)
1 cub Sour cream

Preparation:

Cut chipped beef into strips. Line the baking pan with them.

Wrap bacon around chicken. Put in pan on top of beef.

Mix soup and sour cream. Pour mixture over chicken. Cover tightly and refrigerate overnight, or at least several hours. It comes out better if you do it overnight.

Bake in 275 degree F. oven, uncovered, for three hours.

NOTES:

* Succulent and easy chicken -- This recipe makes the most succulent and juicy chicken I've had. It is very easy to make. The only drawback is that you have to start the night before you want to serve it. It would be a good recipe for when you have company, since you can do most of the work the previous day.

* A note on ingredients for non-US cooks: "chipped beef" is cooked spiced beef cut into very thin slices and packaged for sandwiches. A worthy substitute is roast beef sliced very thin and seasoned lightly with salt and pepper. A "can of mushroom soup," such as Campbell's soup, is 1 ½ cups of double-strength cream soup concentrate. You can substitute the Knorr Swiss dried mushroom soup mix (available worldwide) if you make it with a mixture of milk and water. Use ½ of a 70-gram package of soup mix with 1 cup of water and ½ cup of milk. Cook the soup according to package directions, then let cool.

: Difficulty: easy.
: Time: 5 minutes preparation, 1 day waiting, 3 hours cooking.
: Precision: no need to measure.

: Jeff Lichtman at rtech (Relational Technology Inc., Alameda CA) : Saints should always be judged guilty until they are proved innocent...
:
: {amdahl, sun}!rtech!jeff
: {ucbvax, decvax}!mtxinu!rtech!jeff

: Copyright (C) 1986 USENET Community Trust

CHICKEN WITH FRUIT SAUCE

Servings: 4 servings

Ingredients:

2 teaspoon Olive Oil
4 large Chicken Breasts Halves:Boneless And Skinless
Salt And Pepper To Taste
2 tablespoon Butter
2 medium Ripe Pears; Peeled, CoredAnd Sliced Thin
2 teaspoon Lemon Juice
¼ cub Onion; Minced
1 large Garlic Clove; Crushed
½ cub Dry White Wine
¼ cub Chicken Broth
2 teaspoon Honey
¼ teaspoon Dried Thyme; Crushed
½ cub Fresh Or Frozen Blueberries;Thawed

Preparation:

In a large skillet, heat the olive oil over medium-high heat. Add the chicken and saute four to five minutes on each side until cooked through. Remove from the pan and keep warm. Melt 1 T of the butter in the pan. Add the pears and 1 t of lemon juice. Saute until barely tender, about two to three minutes. Remove from the pan and set aside. In the same pan, cook the onion and garlic for one minute.
Add the wine and broth. Add the honey and thyme. Boil until thickened, three to four minutes. Return the pears to the pan and add the blueberries. Heat through, about two minutes. Swirl in the remaining T of butter and t of lemon juice. Serve the sauce over the chicken.

From: The Food Column Of The Denver Post Magazine 07-31-94

Posted by: Rich Harper

CHICKEN WITH GARLIC

Servings: 4 servings

Ingredients:

2 Chickens or chicken breasts
2 small Heads garlic
Water
¼ cub Chopped Italian parsley
Salt and pepper
2 tablespoon Unsalted butter
1 large Lemon; juiced

Preparation:

If using whole chickens, halve chickens and bone completely except for wing joint. If only using breasts, bone completely. Place the heads of garlic in water to cover in a small saucepan and bring to a boil. Drain.
Peel the garlic and cut each clove into paper-thin slices. Toss in a bowl with the parsley, and season to taste with salt and pepper.
Loosen the chicken skin and stuff about 2 teaspoons garlic mixture between the skin and the meat. Reserve remaining garlic mixture. Set chicken aside.
Prepare hot coals in a grill. When the coals are ready, grill the chicken 5 to 7 minutes on each side, or until the flesh is no longer pink. Do not overcook the chicken or it will become dry.
Heat the butter in a skillet, add the reserved garlic mixture, and saute a few seconds. Add the lemon juice and adjust seasonings. Heat through.
Place the chicken on a large heated platter and spoon the garlic sauce over it.

CHICKEN WITH GINGER, BROCCOLI, AND GRAPEFRUIT

Servings: 4 servings

Ingredients:

1 tablespoon Vegetable oil plus
1 teaspoon Vegetable oil
1 Piece (2x1") fresh gingerpared and cut into match-stick strips
1 pound Boneless chicken breasts;skinned and cut crosswiseinto ½" strips
2 cub Broccoli florets
½ cub Low-sodium chicken broth
¼ cub Grapefruit juice
3 tablespoon Low-sodium soy sauce
1 teaspoon Cornstarch
1 cub Grapefruit sections

Preparation:

In 10-inch skillet, heat oil over medium heat. Cook ginger, stirring, occasionally, until golden brown, 2-3 minutes. With slotted spoon, remove ginger to plate; set aside. Increase heat to medium-high. Add chicken and cook, stirring constantly, until no longer pink and cooked through, 3 minutes. Remove chicken to plate, set aside.

Add broccoli, stirring to coat with cooking liquids. Add ¼ cup water to skilllet, cover and cook until crisp-tender 3 to 4 minutes.

Return chicken to skillet. Add broth, grapefruit juice, and soy sauce. In small cup, combine cornstarch with 1 tablespoon cold water until cornstarch is dissolved. Add cornstarch mixture to skillet increase heat to high.
Cook, stirring frequently, until mixture boils and thickens slightly. Add grapefruit sections to skillet; heat through. Spoon chicken and broccoli, mixture onto serving platter. Garnish with reserved ginger.

Each serving provides: 1 FA, 3 PR, 1 VEG, ½ FR, 10 C. Per serving 221 calories. Source: Weight Watchers December 1993 Magazine.

Shared and MM by Judi M. Phelps

Chicken with Gingered Apricot Sauce

Servings: 4 servings

Ingredients:

½ cub All-purpose flour
1 teaspoon Ground coriander
4 Chicken breast halvesskinned and boned
¼ cub Butter (½ stick)
8 Dried apricots,thinly sliced
2 large Green onion(s), sliced
1 cub Canned chicken broth
1 ½ tablespoon Cornstarch
2 tablespoon Apricot preserves
1 tablespoon Honey
2 teaspoon Soy sauce
¾ teaspoon Ground ginger

Preparation:

Mix flour and coriander in a shallow bowl. Pound chicken breasts between sheets of waxed paper to ½-inch thickness. Season with salt and pepper. Dust with flour mixture, shaking off excess.

Melt butter in heavy large skillet over medium-high heat. Add chicken and saute until cooked through, about 4 min per side. Transfer chicken to platter; tent with foil to keep warm.

Add apricots and half of green onions to drippings in same skillet and stir over medium-high heat for 1 min, scraping up any browned bits. Mix broth and cornstarch in small bowl until smooth. Add to skillet; bring to boil, stirring constantly. Add preserves, honey, soy sauce, and ginger. Boil until thickened to sauce consistency, about 2 min. Pour over chicken. Garnish with remaining green onions.

Bon Appetit
March 1996

From: Diane Lazarus Date: 13 Jun 96

Chicken with Hot Peppers

Servings: 4 servings

Ingredients:

½ pound Italian sausage
4 Chicken breasts (skinned andboned)
Flour
1 tablespoon Olive oil
2 teaspoon Shallots, sliced
½ cub Sherry
½ cub Chablis
2 tablespoon Italian red wine vinegar
2 cub Veal or chicken stock
10 Pepperoncini peppers
10 Black olives
2 Bay leaves
1 tablespoon Parsley, chopped
½ teaspoon Salt
Pepper to taste
Rosemary leaves (6-8)
3 tablespoon Butter (unsalted)
6 Red cherry peppers, halved

Preparation:

Broil sausages (10 minutes), slice ¼ inch slices. Dust chicken, saute in olive oil til cooked. Remove from pan. Saute shallots in drippings. Stir in Sherry, Chablis and vinegar, scraping pan. Add stock, pepperoncini, olives, bay leaves, parsley, salt, and pepper, and simmer 10 minutes.

When ready to serve, add rosemary, whisk in butter until melted and add cherry peppers. Warm chicken in sauce.

Serve with pasta of choice on side!

From: Helene Rotondo Date: 24 Apr 96

Chicken with Hunter Sauce

Servings: 1 servings

Ingredients:

½ cub Flour seasoned with salt andpepper
2 tablespoon Vegetable oil
2 tablespoon Butter
2 Shallots, chopped
½ pound Sliced mushrooms
½ cub White wine
¼ cub Brandy
1 cub Beef broth
1 tablespoon Tomato paste
¼ teaspoon Thyme
½ teaspoon Tarragon
1 tablespoon Flour

Preparation:

Dredge chicken in seasoned flour. Heat oil and 1 tablespoon butter in Dutch oven or large frying pan. Add chicken pieces; cook until lightly browned. Remove chicken from pan.
Add shallots and mushrooms to pan; saute until liquid from mushrooms has evaporated. Add chicken, wine, brandy, broth and tomato paste. Sprinkle with thyme and tarragon. Cover and simmer for 30 minutes or until chicken is tender. Transfer chicken to serving dish.
Mix 1 tablespoon flour and 1 tablespoon butter. Add to sauce in pan, stirring until thickened. Serve sauce separately. 4 servings.

Creative Cooking: Poultry
Entered by Carolyn Shaw 2/95

Chicken with Lemon Grass & Cashews

Servings: 4 Servings

Ingredients:

2 small Dried chilies
Oil
1 Garlic clove, chopped
1 pound Chicken, sliced
½ teaspoon Sugar
1 tablespoon Oyster sauce
1 tablespoon Fish sauce, Nuoc Mam
3 tablespoon Chicken stock, or water
½ cub Cashews, roasted unsalted
1 tablespoon Lemon grass, chopped
2 Shallots, cut in quarters

Preparation:

1. with a little oil, stir-fry the chilies until cookied evenly but not burnt, set aside. 2. Fry the garlic, with a little more oil until gold, add the chicken, sugar, oyster sauce and fish sauce. Fry until chicken is browned, lower the heat and add your liquid. Cook for few more minutes. 3. When the chicken is completely cooked add the nuts, lemon grass, shallots and chilies carefully...don't break the chilies.

Chicken with Mushroom Sauce

Servings: 4 servings

Ingredients:

1 Chicken, cut up, skinned
1 can Mushroom soup
½ can Milk
½ pound Mushrooms
½ cub Sherry

Preparation:

Place chicken in casserole dish. Mix together remaining ingredients and pour over chicken. Cover. Bak at 350F for 45 minutes.

CHICKEN WITH ONION MARMALADE

Servings: 6 servings

Ingredients:

6 Chicken breast halves(4-5 oz ea) boned & skinned
3 tablespoon Cream sherry
2 medium Red onions (about 6 oz each)
½ cub Dry red wine
1 tablespoon Red wine vinegar
1 tablespoon Honey
Parsley sprigs (optional)
Salt and pepper

Preparation:

Rinse chicken and put in a heavy plastic food bag; add 2 tablespoons sherry. Seal bag; rotate. Chill at least 30 minutes or up to 6 hours; turn over several times.

Meanwhile, thinly slice onions; wrap several slices airtight and chill up to 6 hours. In a 10- to 12-inch frying pan over medium-high heat, combine remaining onion slices, wine, vinegar, and honey. Stir often until liquid evaporates. (If made ahead, cover and set aside up to 6 hours; stir over medium-high heat to warm.) Remove from heat and mix in remaining 1 tablespoon sherry.

Arrange breasts in a single-layer with marinating liquid in a 9- by 13-inch pan. Bake, uncovered, in a 450 F oven just until meat is white in thickest part (cut to test), 12 to 15 minutes. With a slotted spoon, transfer chicken to a warm platter. Spoon onion mixture over chicken. Garnish with reserve onion slices and parsley. Add salt and pepper to taste.

Per serving: 167 cal.; 27 g protein; 1.5 g fat (0.4 g sat.); 9.4 g carbo.; 82 mg sodium; 66 mg chol.

Source: Sunset, April 1992 Typed for you by Karen Mintzias

Chicken with Peach Jalapeno Salsa

Servings: 4 servings

Ingredients:

2 large Peaches, peeledpitted, cut in 1/3" dice
1 medium Jalape¤o chileseeded and minced
1 tablespoon Lime juice
2 teaspoon Sugar
1/3 cub All-purpose flour
1/3 cub Plain dry bread crumbs
3 tablespoon Yellow cornmeal
1 tablespoon Salt
1 teaspoon Dried thyme
¼ teaspoon Cayenne pepper
4 large Chicken breast halvesskinned and boned
6 tablespoon Peanut oil for frying

Preparation:

1. In a bowl, combine the peaches, jalape¤o, lime juice and sugar.

2. In a large bowl, toss together the flour, bread crumbs, cornmeal, salt, thyme and cayenne. Put the chicken in a bowl of cool water.
Remove the breast halves one at a time, let the excess water drip off and coat them thoroughly with the seasoned flour mixture.

3. Heat ¬ cup of the oil in a large heavy skillet. Add the chicken, skinned side down, and cook over moderately high heat until golden on the bottom, about 5 minutes. Turn the breasts and add the remaining 2 tbs oil. Cook, turning occasionally, until the chicken is browned and cooked through, about 11 minutes longer. SErve with the peach-jalape¤o salsa.

Food and Wine
September 1995

CHICKEN WITH PEPPERCORN SAUCE

Servings: 4 servings

Ingredients:

1 each Salt
1 each Black pepper
1 each Paprika
1 each Garlic
1 each Basil
4 each Chicken breasts
4 tablespoon Cooking oil
1 teaspoon Cooking onion, chopped
1 tablespoon White wine
1 teaspoon Green peppercorns
½ cub Chicken stock
½ cub 35% cream

Preparation:

Grind the salt, pepper, paprika, garlic and basil until it is a powder and then sprinkle this mixture over the chicken breasts. Heat the 4 tbsp oil in a frying pan and saute the chicken until it is cooked but not overcooked and dry. Meanwhile, brush another frying pan with remaining cooking oil and saute the onions until they are transparent.
Add the white wine and reduce until it is a syrup. Add ½ of the peppercorns and crush with a fork in the pan. Add the chicken stock and reduce by ½. Now, tranfser the liquid from the pan into blender and blend until smooth. Place the mixture back in the frying pan, add the rest of the peppercorns (do not crush this time) and the 35% cream. Cook this slowly until the mixture thickens. Pour over the cooked chicken breasts and enjoy.

CHICKEN WITH PINEAPPLE SALSA

Servings: 6 servings

Ingredients:

6 Broiler-fryer chicken breasthalves,skinned and boned
2 tablespoon Cilantro,chopped
2 teaspoon Ginger root,minced
⅜ teaspoon Salt,divided
1 cub Roma tomato,seeded
¾ cub Fresh pineapple,diced
½ cub Green onion,sliced
1 4 ounce can diced greenchilies,drained
1 tablespoon Lemon juice
2 tablespoon Butter

Preparation:

Make pineapple salsa by mixing together in small bowl, cilantro, ginger root, ⅛ tsp salt, tomato, pineapple, onion, chilies and lemon juice. Set aside. In fry pan, place butter and melt over medium heat. Add chicken and sprinkle with remaining ¼ tsp salt. Saute, turning, about 6 minutes or until light brown on all sides. Cover and reduce heat to medium low. Cook about 5 minutes or until fork can be inserted in chicken with ease. Arrange chicken on serving platter and spoon pineapple salsa over chicken. Garnish with sprigs of cilantro.

Serves 6.

CHICKEN WITH RASPBERRY VINEGAR

Servings: 6 servings

Ingredients:

6 Whole chicken breasts
Boned and skinned
2 tablespoon Oil
6 tablespoon Butter
2 tablespoon Chopped shallots/onion
6 tablespoon Raspberry vinegar

Preparation:

Bone and skin chicken breasts. Lay flat and slice parallel to board into two filets each. Sprinkle each side with salt and pepper. Heat oil and butter in sauce pan, saute chicken breasts for a few minutes on each side until opaque. Set aside and keep warm. Sprinkle shallots in pan, saute for a few seconds, then add raspberry vinegar and 4-6 tbs. water. Stir well to loosen all cooking residue. Cook for one minute, return breasts to pan and continue to cook until done (another few minutes), turning once. Serve immediately with sauce.

Typed for you by Loren Martin, Cyberealm BBS Watertown, NY 315-786-1120

CHICKEN WITH RIESLING AND GRAPES

Servings: 2 servings

Ingredients:

2 tablespoon Unsalted butter
1 tablespoon Olive oil
Whole chicken breast, halved
Shallot, minced
Garlic clove, minced
2 teaspoon All purpose flour
1/3 cub Riesling wine
½ cub Chicken broth
2 teaspoon Lemon juice, fresh
⅛ teaspoon Dried thyme, crumbled
¼ pound Green seedless grapes *

Preparation:

* halved crosswise (about ¾ c)
In a large skillet, heat the butter and oil over moderately high heat, until the foam subsides. In the fat, brown the chicken on all sides for about 8 minutes, or until it's golden brown. Transfer it with tongs to a plate. Reduce the heat to moderately low and in the fat remaining in the skillet, cook the shallot and garlic for about 3 minutes. Stir in the flour and cook the roux, stirring, for about 2 minutes. Add the Riesling and cook the mixture, stirring, for 1 minute. Add the broth, lemon juice, thyme, and salt/pepper to taste and bring the mixture to a boil, stirring.
Return the chicken to the skillet with any juices from the plate and simmer the mixture, covered, for 15 minutes. Add the grapes and simmer the mixture, uncovered, stirring occasionally, for 3 to 5 minutes, or until the chicken is cooked through.

CHICKEN WITH SPICY FRUIT SAUCE

Servings: 4 servings

Ingredients:

1 ¼ cub Unsweetened Pineapple
Juice
¼ cub Golden Raisins
½ teaspoon Crushed Red Pepper
2 cl Garlic Sliced
4 (4 Oz.) Boned, Skinned
Chicken Breasts
¼ cub Low-Sugar Strawberry
Spread
¼ teaspoon Cornstarch
Green Onion Strips

Preparation:

Combine Pineapple Juice, Raisin, Red Pepper & Garlic in A Large Non- Aluminum Skillet; Bring To A Boil. Add Chicken; Cover, Reduce Heat & Simmer 10 Min. OR Until Chicken Is Done. Remove From Skillet & Keep Warm.
Bring Cooking Liquid To A Boil; Cook 7 Min. OR Until Reduced To 3/ 4C.; Stirring Occasionally. Combine Strawberry Spread & Cornstarch; Stir Into Cooking Liquid & Cook 1 Min. OR Until Syrupy. Serve Sauce Over Chicken; Garnish With Green Onion Strips.
215 Cal. Per Chicken Breast Half & 3 T. Sauce. (Fat 1.5. Chol. 66.)

CHICKEN WITH VEGETABLES

Servings: 4 servings

Ingredients:

¼ cub Olive oil
1 pound Boneless chicken breast cube
1 Med onion cut into ¼-in sl
1 teaspoon Minced garlic or ¼ t garli
¼ pound Zucchini trimmed cut into 1/
½ Red or green bell pepper
2 Tomatoes, cored, seeded cube
½ teaspoon Salt
1 teaspoon Italian seasoning (see Note)
¼ teaspoon Black pepper

Preparation:

HEAT THE OLIVE OIL in a wok or large skillet over high heat. Reduce the heat to medium high. Add the chicken, onion and garlic. Stir- fry, stirring constantly, for 3 minutes. Add the zucchini and bell pepper, and saute for 3 minutes more, or until the zucchini is cooked but still slightly crisp and the onion is cooked. Add the tomatoes, salt, Italian seasoning and pepper to the pan and cook for 3 minutes. Serve immediately. Serves 4.
NOTE: In place of Italian seasoning, ¼ t oregano, ½ t basil and ¼ t rosemary can be substituted.

CHICKEN WITH WINE SAUCE

Servings: 5 servings

Ingredients:

2 pound Chicken breasts without skin
Nonstick cooking spray
1 cub Sliced mushrooms; fresh
1 small Onion; chopped
1 teaspoon Dried basil; crushed
1 Cl Garlic; minced
1/3 cub Chicken broth
1/3 cub Dry white wine
¼ teaspoon Salt
¼ teaspoon Pepper
1 tablespoon Cornstarch
1 tablespoon Water

Preparation:

Recipe by: New Dieter's Cookbook
Preparation Time: 1:05
Rinse chicken and pat dry with paper towels. Spray a large skillet wi nonstick cooking spray. Add mushrooms, onion, basil and garlic. Cook over medium heat till onion is tender. Stir in chicken broth, wine, salt, and pepper. Arrange chicken in skillet. Bring to boiling; reduce heat. Cover and
cook over low heat about 30 minutes or till chicken is tender and no longer pink. Transfer chicken and vegetables to a serving platter; keep warm.
Measure
remaining liquid, and if necessary, add water to equal 1 cup. Pour into skillet. Combine cornstarch and water. Stir into remaining liquid in skillet.
Cook and stir till thickened and bubbly. Cook and stir for 2 minutes more.
Serve over chicken.

CHICKEN YA-HAH!

Servings: 4 servings

Ingredients:

2 Chicken breasts, split,
Skinned and boned
1 cub Celery, coarsely chopped
1 cub Onion, coarsely chopped
3 Jalapeno(s), fresh minced
1 tablespoon Sesame oil, dark
½ teaspoon Celery seed, whole
8 teaspoon Water chestnuts, sliced
(canned as a last resort)
2 tablespoon Chili powder, home made
(prepared if you must)
½ teaspoon Cumin
1 tablespoon Oregano, fresh (¾ t if
Dried)
¼ cub Red wine, (dry-ish)
4 Cloves garlic, crushed
3 can Tomato sauce
½ teaspoon Curry powder
1 tablespoon Szechwan chili sauce
Oil for saute

Preparation:

Contributed to the echo by: Janice Norman Chicken "Ya-hah!" Saute the celery, onions and garlic in the oils while you cut the chicken into bite-sized pieces. When the onion is translucent add the chicken, celery seed, jalapenos and water chestnuts. Saute until chicken is barely done...
add the remaining ingredients, cover and simmer for an hour. Serve over either cornbread, rice or pasta... they're all good. Enjoy!

CHICKEN YELLOW RICE

Servings: 4 servings

Ingredients:

2 Whole Chicken breasts, halve
1 tablespoon Extra-virgin olive oil
Garlic clove, chopped
Small Onion, chopped fine
1 cub Raw Rice
3 cub Water
1 pinch Saffron threads or powder
1 cub Chopped Broccoli (or frozen)

Preparation:

Saute the chicken in the oil with the garlic and onions until lightly browned. Remove mixture to a large pot, discarding excess oil. Add the rice, water, and large pinch of saffron to the pot and bring to a boil. Reduce the heat and simmer. tightly covered, until the rice is tender (at least 30 min.), adding extra water if necessary. When the rice is nearly tender, add the broccoli to the top of the pot and cover. Cook for 5 min more. Broccoli should be bright green and tender when the meal is cooked. If the rice is done before the broccoli, simply turn off the heat, cover the pot again, and let the broccoli finish cooking by steaming.
Children like the novel idea of "yellow" rice.

CHICKEN, ASPARAGUS AND RED PEPPER

Servings: 4 servings

Ingredients:

1 pound Boned,skinned chicken breast
2 tablespoon Finely minced fresh ginger
2 medium Garlic cloves peeled and minced
2 tablespoon Soy sauce
2 tablespoon Sweet port, sherry, OR Madeira
3 tablespoon Sesame oil
1 teaspoon Chili oil
1 ½ pound Asparagus
1 medium Yellow onion
1 medium Red bell pepper
1 teaspoon Cornstarch; blended with
¼ cub Chicken broth

Preparation:

POUND THE CHICKEN BREASTS as you would for scaloppine, then slice them crosswise at ½-inch intervals. Marinate chicken for 30 minutes at room temperature in a mixture of the ginger, garlic, soy sauce, port and 1 tablespoon of the sesame oil. Trim the coarse stem ends from the asparagus.
Peel the asparagus and slice them crosswise, slightly on the diagonal, into 1-inch lengths. Peel and halve the onion, then cut each half into thin slices. Core, seed and slice the red bell pepper lengthwise into ¼-inch strips. Set a wok or large skillet over high heat. Add the chili oil and 1 tablespoon of the remaining sesame oil and heat the oil for about 1 minute, until ripples appear on the wok bottom. Add the onion and red pepper and stir-fry the mixture for 1 minute. Cover the wok and allow the mixture to steam for 1 minute. Using a slotted spoon, remove the vegetables from the wok to a heatproof plate. Add the remaining sesame oil to the wok, pour in the chicken and marinade, and stir-fry over high heat for 2 minutes. Blend in the cornstarch mixture, stirring it for about 1 minute, until the sauce has thickened and becomes clear. Return the vegetables to the wok, toss the mixture lightly for about 30 seconds, and serve. Accompany the chicken with fluffy boiled rice.

CHICKEN: CITRUS SAGE CHICKEN BREASTS

Servings: 8 servings

Ingredients:

2 pound Boneless chicken breasts
1 can Lemonade (6 oz.)
1/3 cub Honey
½ teaspoon Lemon juice
1 teaspoon Sage, crushed
½ teaspoon Dried thyme, crushed
½ teaspoon Dry mustard

Preparation:

Preheat oven to 350-degrees F. Rinse chicken breasts and pat dry; place in a shallow baking dish. Combine remaining ingredients. Pour ½ of mixture over chicken and bake 20 minutes longer or until done.

Yield: 8 servings.

CHICKEN-ASPARAGUS ROLLS

Servings: 4 servings

Ingredients:

12 Fresh Asparagus Spears
4 (4 0Z.) Boned, Skinned
Chicken Breast Halves
¼ cub (1 Oz.) Shredded Swiss
2 cub Sliced Mushrooms
3 tablespoon Chablis OR White Dry Wine
1 teaspoon Lime Juice
½ tablespoon Dried Whole Tarragon
1 teaspoon Minced Fresh Parsley

Preparation:

Snap Off Tough Ends Of Asparagus, Remove Scales With Vegetable Peeler. Set Aside. Trim Fat From Chicken. Place Each Breast Between Wax Paper & Flatten To ¼ in. Thickness. Place 3 Asparagus Spears On Each Chicken Breast; Top With 1 T. Cheese. Roll Up Lengthwise; Secure With Wooden Picks. Place Seam Side Down in A 10 Inch Glass Pie Plate Coatedwith Cooking Spray. Cover With Plastic Wrap, Venting One Corner. Microwave At High 5 To 6 Min. OR Until Done. Let Chicken Rolls Stand Covered 5 Min. Combine Mushrooms & Wine, Lime Juice & Tarragon in A 1 Qt. Glass Measure. Microwave At High 2-3 Min.
Stirring Once. Stir in Parsley. To Serve, Remove Chicken Rolls From Cooking Liquid, Spoon Mushroom Sauce Over Rolls.
About 194 Calories Per Roll And ¼ C. Sauce.
(Fat 6.1. Chol. 79.)

CHICKEN-HAZELNUT QUENELLES

Servings: 4 servings

Ingredients:

2 Chicken breasts; skin and bones removed
Salt and pepper
2 Eggs
1 tablespoon Butter; softened
¼ cub Heavy cream
¼ cub Hazelnuts; skins removed, and chopped
2 cub Chicken stock

Preparation:

In a food processor place the chicken breasts, salt, and pepper. Pur‚e them until a smooth consistency is achieved. Add the eggs one at a time and blend them in well. Add the butter and blend it in. With the food processor still running, slowly add the heavy cream so that it is mixed in well.

In a medium bowl place the pur‚ed chicken mixture. Add the hazelnuts and mix them in. Place the mousse in the refrigerator so that it chills.

Remove the chilled mousse and, using 2 spoons, form it into 12 egg-shaped quenelles.

Place the chicken stock in a medium saucepan and heat it on medium high until it almost reaches a boil. Place the quenelles in the stock and cook them for 3 minutes. Turn them once during the cooking process.

CHICKEN-MUSHROOM RISOTTO

Servings: 4 servings

Ingredients:

2 tablespoon Margarine or butter; divided
¾ pound Chicken breastsskinless, bonelesscut into cubes
1 small Onion; finely choppedabout ¼ cup
1 medium Carrot OR 1 small red pepperfinely chopped (about 1/3c)
1 cub Regular long-grain riceuncooked
1 can (14-½ oz) Chicken BrothSwanson Ready to Serve
1 can Cream of Mushroom SoupCampbells Condensed 10-¾ ounce can
⅛ teaspoon Pepper
½ cub Frozen peas

Preparation:

1. In 3-quart saucepan over medium-high heat, in 1 tablespoon hot margarine, cook chicken until browned, stirring often. Remove; set aside.
2. In same saucepan, add remaining margarine. Reduce heat to medium; cook onion, carrot and rice until rice is browned, stirring constantly.
3. Stir in broth, soup and pepper. Heat to boiling. Reduce heat to low. Cover; cook 15 minutes, stirring occasionally.
4. Add peas and reserved chicken. Cover; cook 5 minutes or until chicken is no longer pink, rice is tender and liquid is absorbed, stirring occasionally.
5. Serve. Makes about 4-½ cups or 4 servings.

CHICKEN-THYME STEW WITH SOUR CREAM

Servings: 4 servings

Ingredients:

15 ounce Boneless chicken breasts
1 tablespoon + 1 tsp olive oil
½ cub Chopped onion
2 cl Garlic, minced
1 tablespoon Flour
1 ½ cub Sliced mushrooms
1 cub Chicken broth
2 tablespoon Chopped parsley
1 ½ teaspoon Dried thyme
1 teaspoon Chicken seasoning(I added)
1 ounce (2 T) dry sherry
¼ teaspoon Black pepper
¼ cub Nonfat sour cream

Preparation:

1. Cut the chicken into bite size pieces. In a large nonstick skillet, over medium high heat, warm 1 tablespoon of the oil until hot but not smoking. Add the chicken and cook, stirring until browned, about 3-5 minutes. Remove the chicken to a plate and cover loosely to keep warm.

2. Add the remaining 1 teaspoon of oil to the skillet. Add the onion and garlic, and cook, stirring until the onion begins to brown (3-5 minutes). Stir in the flour and cook, stirring, until the flour is no longer visible, about 30 seconds.

3. Add the mushrooms, chicken broth, parsley, sherry, thyme, and pepper, and bring to a boil, stirring, until the mixture has thickened slightly. Return the chicken to the skillet and cook until heated through, about 1 minute.

4. Remove the skillet from the heat and stir in the sour cream.

NOTE: You can make this ahead of time, reserving the addition of the sour cream just before you serve it. I served this over cooked egg noodles, with French bread and chunky applesauce, and it was GREAT!

Per serving (¾ cup each): 1 fat; 3 proteins; 1 vegetable; 30 optional calories. Nutritional information: 211 calories, 27 gm protein; 6 gm fat; 8 gm carbohydrates; 62 mg cholesterol; 329 mg sodium.

CHICKEN-VEGETABLE POT PIES

Servings: 6 servings

Ingredients:

12 ounce Chicken Breast halves
2 ½ cub Water
2 Med Baking potatoes *
½ cub Chopped Celery
1 teaspoon Dry Chicken Bouillon powder
10 ounce Pkg frzn Mixed Vegetables
2 tablespoon Unsalted Margarine
2 tablespoon Flour
1 cub Skim Milk
1 teaspoon Poultry seasoning
4 ounce Can drained sliced Mushrooms

CRUST:
1 cub Flour
1 teaspoon Baking powder
¼ teaspoon Salt
1 tablespoon Plus 1 ½ t Margarine
½ cub Nonfat Buttermilk

Preparation:

* peeled and cut into ½" cubes
Combine chicken and water in a large saucepan. Bring to a boil. Cover, reduce heat, and simmer 30 minutes or until chicken is tender. Remove chicken, reserving broth. Bone chicken, and cut meat into bite-size pieces; set aside.
Add potatoes, celery, and bouillon pwder to broth; bring to a boil.
Cover, reduce heat, and simmer 15-20 minutes or until potatoes are tender.
Stir in mixed vegetables; set aside.
Melt 2 T margarine in a heavy saucepan over low heat; add 2 T flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add skim milk; cook over med heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat; stir in poultry seasoning.
Combine reserved chicken, vegetable mixture, white sauce, and mushrooms in a large bowl. Spoon into individual baking dishes that have been coated with Pam.
CRUST:
Combine 1 c flour, baking powder, and salt in a small bowl. Cut in 1 T plus 1 ½ t margarine with a pastry blender until mixture resembles coarse meal. Stir in buttermilk. Spoon biscuit dough into 6 portions over chicken mixture. Bake at 350 deg F for 1 hour or until biscuits are golden.
PER SERVING: 314 calories, 18.6 g protein, 8.2 g fat, 41 g carbohydrates, 27 g cholesterol, 2.2 mg iron, 458 mg sodium, 116 mg calcium.

CHICKINADICI ALA NICA BASIL SAUSA CON FROMAGE

Servings: 4 servings

Ingredients:

4 Chicken breasts, boneless
2 cub Milk
½ cub Butter
1 pint Cream, heavy
¼ cub Sherry
1 can Stock
3 tablespoon Cornstarch
1/3 cub Basil leaves
1 teaspoon Black pepper
¾ cub Romano, grated
¾ cub Parmesan, grated
2 cub Bread crumbs
1 teaspoon Garlic powder
2 teaspoon Onion powder

Preparation:

Halve breasts. Marinate breast pieces in milk for 1 hour.

Melt butter in 2-qt saucepan on medium heat. On low heat, add heavy cream and sherry. Shake broth with cornstarch and add. Add basil and black pepper. Slowly add cheese and stir. When sauce is a magnificent oneness, thick, rich and aromatic, turn off heat and let it age for at least 15 minutes.

Preheat oven to 400. Grease cookie sheet [olive oil is good]. Mix seasoned bread crumbs, garlic powder, and onion powder in bowl. Roll milk-soaked breast pieces in seasoned bread crumbs. Sit breasts on greased cookie sheet for a couple minutes. Bake for 10-12 minutes. Two minutes before done, remove breast and spoon on sauce.

Remove breasts and serve immediately on ornate Venetian gold leaf platter, with long-stemmed parsley and spring onion garnish. Serve sauce in hand painted tureen from Torino.

Source: A World famous recipe handed down from the Borgia Popes to ~Johnc-.
It won 47 prizes in Paris, France for culinary exuberance.

MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook echo

CHILI CHICKEN

Servings: 4 servings

Ingredients:

1 tablespoon Virgin Olive oil;
2 cl Garlic; minced
3 Bell peppers; red green;yellow cut into strips;
2 medium Onions, sliced
1 teaspoon Cumin; ground
1 ½ teaspoon Leaf oregano;
2 teaspoon Fresh hot chili pepper or
1 teaspoon Dried hot pepper flakes;
12 ounce Chicken breasts; skinnedAnd boneless
3 tablespoon Fresh lemon juice;
¼ teaspoon Salt;
½ teaspoon Black pepper;
2 tablespoon Fresh parsley; chopped

Preparation:

In a large non-stick skillet, heat oil, add garlic and cook 1 munute.
Add bell strips, sliced onion, cumin, oregano, and chile. Mix, cover, and cook over medium heat 10 minutes. Slice chicken in ½" strips and sprinkle with lemon juice. Add vegetables; stir. Cook, covered, medium heat 10 minutes more. Stirring occasionally. Add salt and pepper and garnish with parsley. Serve with "Hash Browns Potatoes" Food Exchange per serving: 3 LOW/FAT MEAT ECHANGES + 1 VEGETABLE EXCHANGE CAL: 174 CHO: 60mg; CAR: 6g; PRO: 23g; SOD: 168mg; FAT: 6g;

Source: Light and Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'brion and her Meal-Master

Chili Stuffed Chicken

Servings: 4 servings

Ingredients:

4 Breasts, chicken, halves, broiler/fryer, boned, skinned
4 ounce Chilies, green, canned, chopped, drained
¾ cub Cheese, Monterey Jack, shredded
1 large Garlic, clove, minced
½ teaspoon Chili powder
2 tablespoon Butter, unsalted
Lettuce, Romaine
4 tablespoon Salsa, chunky style

Preparation:

Make a horizontal cut across each chicken breast to make a pocket.

In a small bowl, mix the chilies, cheese, garlic, and chili powder. Divide the cheese mixture into four equal portions and place one portion in each chicken breast pocket; secure the chicken pockets with wooden picks.

In large non-stick pan, place the butter and melt over medium heat.

Add chicken to the melted butter and cook, turning, about 12 minutes, or until the chicken is brown and fork tender.

Arrange the lettuce and chicken on a large serving platter.
Spoon 1 tablespoon of salsa over each chicken breast.

Cook: Judith T. Mettlin, Snyder, New York

Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest
: Delmarva Poultry Industries, Inc.
: Georgetown, Delaware, 19947-9622

Chili with Potato Dumplings ( Country Woman )

Servings: 8 servings

Ingredients:

1 pound Ground beef
1 pound Ground turkey
½ cub Chopped onion
1 can (15 ½ oz) kidney beans, rinsed and drained
1 can (15 ½ oz) mild chili beans undrained
½ cub Chopped green pepper
4 teaspoon Chili powder
1 teaspoon Salt
1 teaspoon Paprika
1 teaspoon Cumin seed
½ teaspoon Garlic salt
½ teaspoon Dried oregano
¼ teaspoon Crushed red pepper flakes
3 cub Tomato-vegetable juice (V-8)

DUMPLINGS:
1 cub Mashed potato flakes
1 cub Flour
1 tablespoon Minced fresh parsley
2 teaspoon Baking powder
½ teaspoon Salt
1 cub Milk
1 Egg, beaten

Preparation:

: In a 5 qt. Dutch oven, cook beef, turkey and onion until meat is browned; drain. Add the next 11 ingredients; bring to a boil. Reduce heat; cover and simmer 30 minutes, stirring occasionally.

: In a medium bowl, combine the first 5 dumpling ingredients. Add milk and egg; stir just until moistened. Let rest for 3 minutes.
Drop by tablespoonfuls into simmering chili. Cover and cook for 15 minutes. Makes 8 servings (2 quarts).

: Country Woman magazine, Sept/Oct 1995. Recipe by Shirley Marshall.
: Typos by Sandi Cutright, 11-95.

From: Sandi Cutright Date: 02 Nov 95

CHILLED CHICKEN WITH DILL SAUCE

Servings: 8 servings

Ingredients:

8 Boneless Chicken Breast *
½ cub Italian salad dressing (diet
2 tablespoon Water
1 tablespoon Lime juice
1 tablespoon White wine vinegar
1 Clove Garlic, crushed
8 Lime wedges

DILL SAUCE:
½ cub Plain low-fat Yogurt
¼ cub Low-fat Cottage Cheese
1 ½ teaspoon Lime juice
1 ½ teaspoon Chopped Green Onion
½ teaspoon Dried whole Dillweed
⅛ teaspoon White pepper

Preparation:

* 8 (4 oz) boneless chicken breast halves, skinned Trim excess fat from chicken. Place each piece between 2 sheets of waxed paper; flatten to ¼" thickness, using a meat mallet or rolling pin.
Place chicken in 13x9x2" baking dish. Combine next 5 ingredients in a small bowl; pour over chicken. Cover and refrigerate 2 hours.
Remove chicken from marinade, discarding marinade. Coat a grill with cooking spray. Grill chicken 6" over med coals 8 minutes, turning once.
Arrange chicken on a serving platter; garnish with lime wedges. Serve either warm or chilled with 1 ½ T Dill Sauce per serving. (8 servings, 160 calories each.)
DILL SAUCE:
Combine all ingredients in blender; process till smooth. Cover and chill thoroughly. Yield: 1 cup.
PER SERVING: 27.5 g fat, 160 calories, 3.3 g carbohydrates, 72 g cholesterol, 236 mg sodium, 264 mg potassium.

Chinese Chicken & Mushroom Soup

Servings: 6 servings

Ingredients:

110 g Chicken leg meat; skinned
1 tablespoon Sherry; or rice wine
1 tablespoon Light soy sauce; (1)
25 g Chinese dried mushrooms
1100 l Chicken stock
1 tablespoon Spring onions; chopped
25 g Raw ham; or lean bacon
1 tablespoon Light soy sauce; (2)
2 teaspoon Oil

Preparation:

Soak the mushrooms in warm water for 20 minutes. Meanwhile, cut the chicken into 1 cm. cubes. Put them in a bowl together with the sherry or rice wine and the soy sauce (1) and let the mixture stand 10 minutes or so. When the mushrooms have soaked, drain them and squeeze out excess liquid. Remove and discard the stems and finely shred the caps into thin strips. Finely shred the ham or bacon (should be smoked) into thin strips.
: Bring the stock to a simmer in a large pot. Drain the marinade (but not the chicken cubes) into the stock. Add the mushrooms, finely chopped spring onions, ham or bacon and remaining soy sauce (2).
Continue to simmer the soup and meanwhile heat the oil in a wok or large frying pan. When really hot, stir fry the chicken over high heat until they are nicely brown - this should take about 5 minutes.
Drain them on kitchen paper and then add them to the soup. Simmer together for 5 minutes and the soup is ready to serve.
Notes. This soup would also go well with French bread and butter for a non chinese meal. It also re-heats well, tasting even better when made one day and eaten the next.

Recipe Ken Hom's Chinese Cookery
Mmed IMH Georges' Home BBS 2:32¾.4

From: Ian Hoare Date: 26 Jun 96

Chinese Chicken Livers

Servings: 6 Servings

Ingredients:

1 pound Chicken livers
2 tablespoon Honey
1 tablespoon Soy sauce
1 tablespoon White wine
¼ cub Vegetable oil
1 Or 2 cloves minced garlic

Preparation:

Wash chicken livers and pat dry. Combine other ingredients, adding oil last. Marinate livers in the honey mixture. Bake at 375 degrees for 15 to 20 minutes. I usally turn the livers about half way.

CHINESE CHICKEN SALAD IN WUN TUN BASKETS

Servings: 10 servings

Ingredients:

¼ cub Sugar
¼ cub Vinegar
¼ cub Salad oil
2 ½ teaspoon Salt
½ teaspoon Brown sugar
2 pound Chicken breasts or thighs cooked and shredded
6 ounce Wun tun wrappers (about 30)
Salad oil for frying
1 Head lettuce; shredded
1 Green onion; sliced
½ cub Slivered almonds; toasted

Preparation:

Combine sugar, vinegar, the ¼ cup oil, the salt, and brown sugar; mix well. Pour over chicken, marinate for at least 20 minutes or longer. Heat oil to 375 F. Place one wun tun wrapper in basket ladle, fit another ladle on top wrapper to hold in place. Deep fry in hot oil until golden brown; drain. Repeat until all wrappers are made into mini baskets. Place baskets on a platter lined with lettuce. Fill each basket with lettuce, chicken, green onion and almonds. Serve immediately. Makes 10 servings.

Recipes demonstrated by Nanakuli High School Food Service students Fredlum Paaluhi, Janifer Salvacion, Chanda Talbert and Christopher Wilcox.

(JUNE 1995)

Reprinted with permission from:
The Electric Kitchen & Hawaiian Electric Company, Inc.

[Meal-Master compatible format by Karen Mintzias]

Chinese Chicken Toasts

Servings: 60 Servings

Ingredients:

INGREDIENTS:
1 ½ pound Chicken breasts, boneless
1 cub Scallion, coarsely chopped
2 Eggs, well beaten
¼ cub Cornstarch
1 teaspoon Oriental sesame oil
½ teaspoon Salt
8 ounce Water chestnuts, drainedchopped
16 slice Firm white bread, crustsremoved
Vegetable oil, for frying

Preparation:

1. Cut chicken into chunks and put in a food processor. Add scallion, eggs, cornstarch, sesame oil, and salt; puree to a paste. Transfer to a bowl and stir in water chestnuts.

2. Spread chicken paste over bread slices, cover, and refrigerate until ready to cook.

3. In a large frying pan, heat ¾ inch of oil over medium heat. Add bread, chicken side down, and fry until golden brown, 1 to 2 minutes. Drain on paper towels. Cut into triangles and serve hot.

From: 365 Ways to Cook Chicken

CHINESE FIRE POT

Servings: 8 servings

Ingredients:

1 pound Boneless beef sirloin=OR=- beef round
1 pound Boned chicken breasts
1 pound Fish fillets
1 pound Medium shrimp
1 pound Chinese cabbage
½ pound Fresh forest mushrooms=OR=- Cultivated mushrooms
Lemon juice
2 package Enoki mushrooms(3 ½-oz packages)
¾ pound Chinese pea pods
2 bunch Green onions
2 bunch Spinach
8 ounce Canned water chestnuts drained and sliced
8 ounce Canned bamboo shoots drained and sliced
4 can Chicken broth(13 ¾-oz cans)
Sweet-and-sour sauce
Soy sauce
Prepared hot Chinese mustard
¼ pound Fine egg noodles; cooked
Cilantro or chives; chopped (optional)

Preparation:

It is not necessary to use all ingredients listed here as long as you offer an interesting blend of meats, fish and vegetables. Other meats and vegetables can be substituted, if desired.

Place beef, chicken and fish in freezer and chill until firm to touch but not frozen. Slice beef and chicken in strips ¼-inch thick and about 2 inches long. Cut fish into ¾-inch cubes. Shell and devein shrimp. Chop cabbage into bite-size chunks. Clean mushrooms. If using forest mushrooms, remove and discard stems. Slice mushrooms and sprinkle with lemon juice.
Cut off and discard root portion of enoki mushrooms and separate clusters as much as possible. Wash, trim ends and string pea pods. Clean green onions and cut in halves lengthwise, including green portion. Cut into 2-inch lengths. Clean spinach and discard thick stems. To serve, arrange beef, chicken, fish, shrimp, cabbage, forest mushrooms, enoki mushrooms, snow peas, green onions, spinach leaves, water chestnuts and bamboo shoots in individual rows on large platters or serving plates. Bring broth to boil. Place heating unit under Chinese hot pot and pour boiling broth into hot-pot bowl. Using Chinese wire ladle and chopsticks or fondue forks, each person places whatever ingredients are desired into hot broth to poach.
When cooked (this will take only a few moments), ingredients are then dipped into sweet-and-sour sauce, soy sauce or hot mustard as desired, and eaten with noodles, adding cilantro, if desired.

Note: The special pot needed can be purchased at Chinese shops.

(C) 1992 The Los Angeles Times

Chinese Lemon Chicken

Servings: 4 servings

Ingredients:

4 tablespoon Plus 1 teaspoon vegetableoil
2 teaspoon Soy sauce
½ teaspoon Dry sherry
¼ teaspoon Freshly ground pepper
4 Skinless, boneless chickenbreast halves, flattened to½-inch
1 tablespoon Cornstarch
1 tablespoon Sugar
2 tablespoon Ketchup
¼ cub Fresh lemon juice
1 teaspoon Vegetable oil
½ teaspoon Salt
1 teaspoon Cornstarch dissolved in 2tablespoons water
2 ounce (about 2/3 cup) snow peas
2/3 cub Thinly sliced bamboo shoots
½ cub Thinly sliced waterchestnuts

Preparation:

1. For marinade, combine 1 tablespoon of the oil, the soy sauce, sherry, and
pepper in a small bowl. Place chicken in a shallow dish. Rub marinade over chicken. Coat lightly with cornstarch. Refrigerate at least 30 minutes.

2. For lemon sauce, in a small saucepan over medium-high heat, combine sugar,
ketchup, lemon juice, 1 teaspoon oil, salt, and ¾ cup water, bring to a boil, stirring occasionally. Add dissolved cornstarch and stir until slightly thickened. Keep warm.

3. In a wok or a large frying pan, heat remaining oil. Add chicken and stirfry over medium-high heat until golden brown on each side, about 8 minutes. Remove with tongs and cut into ¾-inch-wide strips. Set aside and cover with foil to keep warm.

4. Add snow peas, bamboo shoots, and water chestnuts to wok and stir-fry 2 minutes; transfer to heated serving platter. Top with chicken and spoon lemon sauce over all.

CHINESE SWEET AND SOUR SOUP

Servings: 6 servings

Ingredients:

1 Raw chicken breast (½ lb)
¼ teaspoon Salt
1 teaspoon Cornstarch
3 tablespoon Water
1 teaspoon Soy sauce
2 can (10 ½ oz ea) condensed beef broth
1 Soup can water
1 can (4 oz) sliced mushrooms and liquid
2 tablespoon Vinegar
1 tablespoon Sugar
Lemon slices

Preparation:

Skin chicken with sharp knife; cut in thin 2-inch long slices. Sprinkle with salt. Mix cornstarch with 3 tbsp. water and soy sauce. Combine with beef broth and water. Bring to boil; stir often; add chicken, mushrooms and liquid, vinegar and sugar. Heat. Simmer 5 minutes. Serve with a slice of lemon in each bowl, a cruet of vinegar on the table. Makes 4 to 6 servings.

CHINESE: CASHEW CHICKEN 1

Servings: 4 servings

Ingredients:

3 Chicken breasts *
½ pound Chinese pea pods
½ pound Mushrooms
4 Green onions
2 cub Bamboo shoots, drained
1 cub Chicken broth **
¼ cub Soy sauce
2 tablespoon Corn starch
½ teaspoon Sugar
½ teaspoon Salt
4 tablespoon Salad oil
1 package Cashew nuts (about 4-oz)

Preparation:

* Boned and skinned ** Or bouillon cube dissolved in water

Slice breasts horizontally into very thin slices and cut into inch squares.
Place on tray. Prepare vegetables, removing ends and strings from pea pods, slicing mushrooms, green part of onions, and the bamboo shoots. Add to tray. Mix soy sauce, cornstarch, sugar, and salt. Heat 1 tbls of oil in skillet over moderate heat, add all the nuts, and cook 1 min shaking the pan, toasting the nuts lightly. Remove and reserve. Pour remaining oil in pan, fry chicken quickly, turning often until it looks opaque. Lower heat to low. Add pea pods, mushrooms, and broth. Cover and cook slowly for 2 mins. Remove cover, add soy sauce mixture, bamboo shoots, and cook until thickened, stirring constantly. Simmer uncovered a bit more and add green onions and nuts and serve immediately.

CHINESE: CHICKEN CHUNKS WITH PEANUTS IN SPICY

Servings: 6 servings

Ingredients:

½ cub Raw peanuts
3 cub Peanut oil
2 Whole chicken breasts atroom temp.
1 large Egg white
1 ½ tablespoon Water chestnut flour
SAUCE:
4 Green onions
2 large Cloves garlic
1 tablespoon Minced ginger root
½ cub Chicken stock
½ tablespoon Sesame oil
½ tablespoon Chinese red vingear
½ tablespoon Dark soy sauce
1 ½ teaspoon (level) chili paste withgarlic
1 tablespoon Dry sherry
1 pinch Sugar

Preparation:

cornstarch paste

Preparation: Trim ends off green onions and cut light green and white part into 1" sections. Mix all other sauce ingredients in 2-quart saucepan.
Reserve.

Pull skin off breasts, then pull chicken meat from bones. Slice meat into 1" strips, then crosswise to make 1" chunks. In bowl large enough to hold chicken, add egg white to water chestnut flour. Beat mixture with a single chopstick (not an egg beater or whisk). Stir chicken pieces into egg mixture to coat thoroughly. Marinate 5 minutes. Note: water chestnut flour gives a lighter crust than cornstarch, though the latter may be substituted.

Deep-frying: Heat cooking oil in wok or deep-fryer to medium heat (you'll need more oil for deep-fryer). Fry peanuts until they are a light tan color; if a test peanut browns quickly, turn down heat. Remove peanuts with strainer or slotted spoon; drain on paper towel or paper bag. Reserve.

Turn up heat slightly for chicken. Test a chunk first: chicken should raise to surface immediately & brown in about 2 minutes. Deep-fry coated chicken chunks until golden brown. Deep-fry no more than 8 chunks at a time. Use long chopsticks or spatula to keep pieces separate while they are frying. Remove with long chopsticks or slotted spoon. Reserve.

Sauce: While deep-frying chicken, heat sauce to simmer. Add green onions & peanuts about a minute before serving. At the last minute, add chicken pieces to sauce, mix quickly & serve.

CHINESE: CHICKEN CHUNKS WITH PEANUTS IN SPICY SAUCE

Servings: 6 servings

Ingredients:

½ cub Raw peanuts
3 cub Peanut oil
2 Whole chicken breasts atroom temp.
1 large Egg white
1 ½ tablespoon Water chestnut flour

SAUCE:
4 Green onions
2 large Cloves garlic
1 tablespoon Minced ginger root
½ cub Chicken stock
½ tablespoon Sesame oil
½ tablespoon Chinese red vingear
½ tablespoon Dark soy sauce
1 ½ teaspoon (level) chili paste withgarlic
1 tablespoon Dry sherry
1 pinch Sugar

Preparation:

CORNSTARCH PASTE
Preparation: Trim ends off green onions and cut light green and white part into 1" sections. Mix all other sauce ingredients in 2-quart saucepan.
Reserve.
Pull skin off breasts, then pull chicken meat from bones. Slice meat into 1" strips, then crosswise to make 1" chunks. In bowl large enough to hold chicken, add egg white to water chestnut flour. Beat mixture with a single chopstick (not an egg beater or whisk). Stir chicken pieces into egg mixture to coat thoroughly. Marinate 5 minutes. Note: water chestnut flour gives a lighter crust than cornstarch, though the latter may be substituted.
Deep-frying: Heat cooking oil in wok or deep-fryer to medium heat (you'll need more oil for deep-fryer). Fry peanuts until they are a light tan color; if a test peanut browns quickly, turn down heat. Remove peanuts with strainer or slotted spoon; drain on paper towel or paper bag.
Reserve.
Turn up heat slightly for chicken. Test a chunk first: chicken should raise to surface immediately & brown in about 2 minutes. Deep-fry coated chicken chunks until golden brown. Deep-fry no more than 8 chunks at a time. Use long chopsticks or spatula to keep pieces separate while they are frying. Remove with long chopsticks or slotted spoon. Reserve.
Sauce: While deep-frying chicken, heat sauce to simmer. Add green onions & peanuts about a minute before serving. At the last minute, add chicken pieces to sauce, mix quickly & serve.

CHINESE: CHINESE CASHEW CHICKEN 2

Servings: 4 servings

Ingredients:

3 Chicken breasts,
Boned and skinned
½ pound Chinese pea pods
½ pound Mushrooms
4 Green onions
2 cub Bamboo shoots, drained
1 cub Chicken broth,
Or bouillon cube dissolved
In water
¼ cub Soy sauce
2 tablespoon Corn starch
½ teaspoon Sugar
½ teaspoon Salt
4 tablespoon Salad oil
1 package Cashew nuts
(about 4-oz)

Preparation:

Slice breasts horizontally into very thin slices and cut into inch squares.
Place on tray. Prepare vegetables, removing ends and strings from pea pods, slicing mushrooms, green part of onions, and the bamboo shoots. Add to tray. Mix soy sauce, cornstarch, sugar, and salt. Heat 1 tablespoon of oil in skillet over moderate heat, add all the nuts, and cook 1 minute shaking the pan, toasting the nuts lightly. Remove and reserve. Pour

remaining oil in pan, fry chicken quickly, turning often until it looks opaque. Lower heat to low. Add pea pods, mushrooms, and broth. Cover and cook slowly for 2 minutes. Remove cover, add soy sauce mixture, bamboo shoots, and cook until thickened, stirring constantly. Simmer uncovered a bit more and add green onions and nuts and serve immediately. Serves 4.

MING'S DYNASTY - Glendale, CO.

CHINESE: GENERAL TSAO'S CHICKEN 1

Servings: 6 servings

Ingredients:

1 pound Boneless chicken breasts cutinto 1 in pieces
3 tablespoon Soy suace
3 tablespoon Cornstarch
1 Egg white beaten untilfrothy
1 cub Veg. oil
3 Hot dried chili peppers,broken in half
2 Cloves garlic finely chopped
1 Piece ginger root (1 in)peeled and finely chopped
1 tablespoon White wine vinegar
1 tablespoon White wine
1 teaspoon Cornstarch
1 teaspoon Sesame oil
½ teaspoon Salt
1 teaspoon Brown sugar

Preparation:

Wow, with over a dozen Chinese or Oriental cookbooks, I had a hard time finding this recipe! It is probably called something else (like spicy fried chicken) and I really do have a dozen recipes.
:) This one is from _Elegant_ Entertaining_Cookbook_ by Myra Sable of Sable and Rosenfeld, Bantam books.

General Tsao was a real person, general and poet who lived in China 155-220 AD.

rn e in the frig for 1 hour.

Heat the oil in a wok. Deep fry the chicken, a few pieces at a time, about 1 minute or until golden brown. Remove and drain on paper towels. Pour all but 2 TB of the oil out of the wok.

To the oil in the wok, add the chili peppers, garlic and ginger, stir-fry 2 minutes.

In a small bowl, combine the remaining soy sauce, vinegar, white wine and 1 tea cornstarch, mix until smooth. Stir in sugar, sesame oil and salt. Pour into wok, cook, stirring for 2 minutes until thickened.

Return chicken pieces to wok, mix well and serve.

CHINESE: ORIENTAL PISTACHIO CHICKEN

Servings: 8 servings

Ingredients:

8 Servings
8 Chicken breasts, halved,boned and skinned
1 teaspoon Garlic powder
1 teaspoon Paprika
Salt and freshly groundblack pepper to taste
3 tablespoon Safflower oil
2 cub Beef broth
2 teaspoon Cornstarch
1/3 cub Dry red wine
2 tablespoon Oyster sauce
4 Green onions, includingtops, chopped
¼ cub Pistachio nuts, shelled
Chinese rice noodles
Pistachio nuts (optional)

Preparation:

Season chicken breasts with garlic powder, paprika, salt and pepper. Saute chicken in oil over medium-high heat. In saucepan, combine beef broth, cornstarch, wine and oyster sauce. Heat to boiling and simmer for 10 minutes. Add green onions and ¼ cup pistachios. Prepare rice noodles according to package directions. Place noodles on heated serving dish, top with chicken breasts and pour sauce over all. Garnish with additional pistachios.

Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis

CHINESE: SESAME CHICKEN

Servings: 2 servings

Ingredients:

¾ pound Chicken Breasts,
Skinless and
Boneless
3 tablespoon Flour
2 tablespoon Sesame Seeds
1 tablespoon Soy Sauce
½ teaspoon Peanut Oil
1 tablespoon Maple Syrup
Red Lettuce Leaves
1 tablespoon Dry Sherry
1 large Tomato, ripe
1 teaspoon Fresh Ginger, chopped
Pepper to taste
½ teaspoon Chinese Five spice powder

Preparation:

Preheat oven to 350 degrees. Cut chicken into pieces about 1 by 2 inches.
Mix soy sauce, maple syrup, sherry, ginger and Chinese Five Spice together. Add chicken and marinate 20 minutes, turning once.
Meanwhile, place sesame seeds on a baking tray and toast in oven for 10 minutes or until slightly brown.
Drain chicken, reserving marinade.
Dredge chicken in flour seasoned with a little salt and pepper.
Shake off any excess.
Heat oil in a non-stick skillet. Add chicken and brown, about 1 minute per side. Spoon marinade over chicken. j Reduce heat and saute another minute, or until chicken is cooked through.
Remove from heat and roll chicken in sesame seeds.
Wash and dry lettuce leaves. Line a serving plate with leaves, and spoon chicken on top. Cut tomato into wedges and use to garnish plate.

CHINESE: SESAME CHICKEN 2

Servings: 2 servings

Ingredients:

¾ pound Chicken Breasts,
Skinless and
Boneless
3 tablespoon Flour
2 tablespoon Sesame Seeds
1 tablespoon Soy Sauce
½ teaspoon Peanut Oil
1 tablespoon Maple Syrup
Red Lettuce Leaves
1 tablespoon Dry Sherry
1 large Tomato, ripe
1 teaspoon Fresh Ginger, chopped
Pepper to taste
½ teaspoon Chinese Five spice powder

Preparation:

Preheat oven to 350 degrees. Cut chicken into pieces about 1 by 2 inches.

Mix soy sauce, maple syrup, sherry, ginger and Chinese Five Spice together.
Add chicken and marinate 20 minutes, turning once.

Meanwhile, place sesame seeds on a baking tray and toast in oven for 10 minutes or until slightly brown.

Drain chicken, reserving marinade.

Dredge chicken in flour seasoned with a little salt and pepper. Shake off any excess.

Heat oil in a non-stick skillet. Add chicken and brown, about 1 minute per side. Spoon marinade over chicken. j Reduce heat and saute another minute, or until chicken is cooked through.

Remove from heat and roll chicken in sesame seeds.

Wash and dry lettuce leaves. Line a serving plate with leaves, and spoon chicken on top. Cut tomato into wedges and use to garnish plate.

Serves 2

Per serving: 367 calories; 44 g protein; 23 g carbohydrate; 10 g fat; 108 mg cholesterol; 389 mg sodium.

Source: San Diego Union-Tribune (March 3-4, 1993)

Shared by: Norman R. Brown

CHINESE: SPICY CHICKEN (LE TZE GEE) - SHANGTU

Servings: 1 servings

Ingredients:

½ cub Oil
2 Chicken breasts
1 tablespoon Sherry
1 tablespoon Light soy sauce
1 tablespoon Corn starch
1 can (8-oz.) bamboo shoots, diced
2 tablespoon Hoison sauce
½ teaspoon Crushed red-hot pepper
1 tablespoon Chopped scallion
1 teaspoon Chopped ginger

Preparation:

Bone chicken and cube it. Mix sherry, soy sauce and corn starch. Marinate chicken in cornstarch mixture for 15 minutes.

Heat oil. Add chicken cornstarch mixture and stir-fry for 2 minutes.
Remove chicken. Add bamboo shoots, hoison sauce, scallion, ginger and crushed red peppers. Stir well, then add chicken and serve.

CHINESE: SPICY COLD NOODLES WITH CHICKEN

Servings: 6 servings

Ingredients:

½ pound Thin Chinese flour noodles
1 medium Chicken breast
2 Green onions, slivered
3 Egg yolks
2 tablespoon Peanut oil
1 teaspoon Cool water
1 tablespoon Thin soy
1 teaspoon Chinkiang vinegar
1 teaspoon Hot chili pepper oil
½ teaspoon Ginger juice
1 Clove garlic, minced
1 pinch Sugar
2 tablespoon Oil

Preparation:

Noodles: In large pot of salted boiling water, cook noodles until chewy; rinse in cold water; drain. Toss noodles with ½ t oil to prevent sticking. Cover & refrigerate until ready to use.

Chicken: Remove and discard skin from chicken breast. Steam breast for 15 minutes; remove from steamer and cool uncovered. Shred chicken with fingers; slice into 3" strips.

Egg Yolks: Mix yolks with cool water. Brush skillet at medium heat with peanut oil. Pour some egg yolk mixture in skillet; spread to make a thin sheet; remove when egg is set. Repeat until egg is used. Cool egg sheets.
Slice into thin strips to match chicken shreds.

Onions: Wash & remove roots. Slice the long way, then thinly slice on the bias.

Dressing: Mix soy, vinegar, chili oil, ginger juice, garlic & sugar. Heat oil until it begins to smoke; add to other ingredients. Cool. Using hot oil gives dressing distinctive & mellow flavor.

Mixing: Just before serving, mix dressing with cold noodles, chicken & onion. Garnish with egg strips. Serve.

CHINESE: SZECHWAN CHICKEN AND CASHEWS

Servings: 4 servings

Ingredients:

4 Servings
2 Whole chicken breasts,boned, skinned and cut into
¾ Inch cubes
1 tablespoon Soy sauce
1 tablespoon Chinese rice wine or drySherry
2 tablespoon Soy sauce
1 tablespoon Cornstarch
2 teaspoon Sugar
1 teaspoon White vinegar
¼ cub Vegetable oil
½ To 1 tsp crushed red pepperflakes
3 Green onions, sliceddiagonally
1 tablespoon Minced fresh ginger
½ cub Unsalted cashews

Preparation:

Cooked rice

Marinate chicken in 1 Tbsp soy sauce and rice wine for 30 minutes.

Combine 2 Tbsp soy sauce, cornstarch, sugar and vinegar and set aside. Heat oil in wok or skillet. Add red pepper to taste and cook until black. Add chicken and stir fry for 2 minutes. Remove chicken. Add green onions and ginger and stir fry for 1 minute. Return chicken to wok. Cook 2 minutes.
Stirring constantly, add soy sauce mixture and any remaining chicken marinade. Add cashews. Serve over cooked rice.

Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis

CHINESE-STYLE BROILED CHICKEN BREASTS

Servings: 4 servings

Ingredients:

2 pound Chicken Breasts, boned with
Wings attached
Salt and pepper
2 tablespoon Soy Sauce
2 tablespoon Maple Syrup
1 tablespoon Sesame or Olive Oil
1 teaspoon Red Wine Vinegar
1 teaspoon Garlic, finely minced
¼ teaspoon Red Pepper Flakes

Preparation:

Sprinkle the breasts with salt an pepper. Combine the soy sauce, maple syrup, oil, vinegar, garlic and pepper flakes in a dish large enough to hold the breasts in 1 layer. Blend well.

Add the chicken breast halves and coat them with the marinade. Arrange them skin side up in the dish and cover them with plastic wrap. Let stand 15 minutes, or until ready to cook.

Meanwhile, preheat broiler or a charcoal grill. Arrange the breasts skin side down in 1 layer in a baking dish. Place the chicken under the broiler about 6: from the heat. Leave the door partly open. Cook about 5 minutes and turn the pieces. Cook skin side up for about 2 minutes. Shift the pan to the lower rack so that the pieces are about 12" from the heat. Continue broiling skin side up with the broiler door partly open about 5 minutes longer.

Turn the pieces skin side down and broil 5 minutes longer on the bottom rack. Turn the pieces skin side up and pour the remaining marinade over all. Place the chicken about 6" from the heat and broil about 2 minutes.
(If you barbecue, cook the chicken on the hot grill, covered. The cooking time is the same.)

Chipotle Chicken Tostadas

Servings: 4 servings

Ingredients:

2 Whole chicken breasts;boneless and skinless
Salt and pepper
1 ½ cub ROSARITA roasted salsa
Medium
¼ cub Orange juice
1 tablespoon Canned chipotle chiles;pureed
2 can (16-oz.) ROSARITA No FatTraditional Refried Beans
4 large Fluted tostada shells;heated
2 cub Torn lettuce
1 cub Cheddar cheese; low fat;shredded
1 cub Diced tomatoes
½ cub Low fat sour cream (opt.)
¼ cub Sliced ripe black olives
¼ cub Sliced green onions

Preparation:

Place chicken in a shallow glass baking dish. Sprinkle with salt and pepper to taste. Bake at 350 degrees F. for 20 to 25 minutes or until chicken is lightly brown and tender. Cut in strips or shred with a fork. In a small mixing bowl, combine chicken, 1 cup Rosarita salsa, orange juice and chipotle chiles; mix well. Set aside.

Combine Rosarita refried beans and remaining Rosarita salsa in saucepan. Heat over medium heat 5-7 minutes, stirring often. Place 1 Tablespoon of hot bean mixture in center of each of 4 serving plates.
Place preheated tostada shells on dollop of hot bean mixture to prevent movement. Divide ingredients equally among tostada shells and layer in the following order: bean mixture, chicken salsa mixture, lettuce, cheddar, tomatoes, sour cream, olives and green onions. Makes 4 servings.

From: ROSARITA No Fat Traditional Refried Bean can label.

Meal-Master format provided by iRis gRayson.

CHIU CHOW LEMON CHICKEN

Servings: 4 servings

Ingredients:

CHICKEN:
8 Chicken breasts, boned and skinned
1 cub Slivered almonds
1 bunch Chives
4 Garlic cloves; finely minced
1 tablespoon Finely minced fresh ginger

SAUCE:
2 teaspoon Grated lemon peel, or: finely minced lemon peel
½ cub Lemon juice
6 tablespoon Sugar
¼ cub Chicken broth
2 tablespoon Light soy sauce
½ teaspoon Salt

TO FINISH:
2 tablespoon Cornstarch
¼ cub Cooking oil
Salt and pepper
1 cub All-purpose flour
4 tablespoon Unsalted butter

Preparation:

ADVANCE PREPARATION: Dip each chicken breast in water and then gently flatten with a meat pounder or rolling pin until the breast increases in size by about one-third. Set aside.
Toast the almonds in a 325 F oven until light golden, then set aside.
Mince the chives and set aside. Combine the garlic and ginger and set aside. In a small bowl combine the sauce ingredients and mix well.
LAST-MINUTE COOKING: Combine the cornstarch with an equal amount of cold water. Preheat the oven to warm.
Place a small noncorrosive skillet or saucepan over medium heat. Add 1 tablespoon cooking oil and then garlic and ginger. Saute briefly, then add the sauce. Bring to a low boil and reduce the heat to simmer.
Sprinkle the chicken on both sides with a little salt and pepper.
Dust with flour, shaking off any excess. Place a 12-inch skillet over high heat. When hot, add the butter and remaining 3 tablespoons of oil. When the butter bubbles, pan-fry 3 or 4 chicken pieces at a time. Cook for about 1 minute on each side. The chicken is done when the meat turns color and feels firm to the touch (do not overcook). Transfer the chicken to a heated platter or dinner plates and keep warm in the oven while you cook the remaining chicken.
Bring the sauce back to a low boil and stir in a little of the cornstarch mixture to lightly thicken it. Spoon the sauce over the chicken. Sprinkle the almonds and chives on top. Serve at once.

Choosing & Preparing Chicken Breasts

Servings: 1 info

Ingredients:

Try to resist the impulse to reach only for skinless, boneless chicken
breasts - both skin and bones add flavor and keep the meat moist.

Preparation:

* Breast Quarters (with wings) are ideal for grilling, broiling and cooking in stews.

* Whole Breast (on the bone with skin) are best for roasting whole, with stuffing under the skin or not, and for poaching.

* Breast Halves (on the bone with skin) are great for grilling, broiling and roasting, with stuffing under the skin or not, and for poaching. Trim with shears to give them a nice, neat shape.

* Boneless Breasts are the quick cook's dream; this tender cut is best cooked quickly over direct heat (sauted, panfried, stir-fried, broiled and grilled) or cooked gently and briefly in a moist preparation such as soup or stew. These are usually available as skinless whole or half breasts. Either way, they need to be trimmed of fat, membranes and pieces of cartilage. It's most economical to cut the breasts yourself from a whole bird. Simply cut around the wishbone at the rounded end of the breast and remove it. Then slice against the breastbone and follow the ribs with your knife to release the meat. Repeat on the other side.

* Breast Tenders, or breast tenderloins, as their name implies. are the most delicate morsels of all. Cook them as you would boneless breasts, but very briefly. To remove the tough white tendon running along the length, hold the tendon with your fingers and scrape away from you with the back of a table knife.

Food and Wine
September 1995

CHOW FAN

Servings: 4 servings

Ingredients:

2 Chicken breast halves, boned
1 teaspoon Garlic salt, divided
2 teaspoon Sherry, divided
2 teaspoon Cornstarch, divided
1 pound Shrimp, cleaned and peeled
3 tablespoon Oil, divided
1 large Onion, finely chopped
2 Celery stalks, finelychopped
1 tablespoon Soy sauce
½ pound Mushrooms, sliced
Ginger (1"), peeledand minced
3 Garlic toes, peeledand minced
4 cub Rice, cooked, cold
6 ounce Ham, diced
8 ounce Snow peas, fresh or frozen
2 Eggs, beaten

Preparation:

Note: Chow Fan is best made the day before you plan to serve it.

Cut boned chicken into ½ squares; place in a bowl and sprinkle with half the garlic salt, half the sherry and half the cornstarch. Cut the peeled shrimp into pieces 1" long. Put them in a bowl with the rest of the garlic salt, sherry and cornstarch.

Heat 2 T oil over high heat in a wok or large pan. Add onions and celery and stir-fry for 2 minutes. Add soy sauce; reduce heat to medium, cover and steam one minute. Add mushrooms, cover and steam 2 more minutes.
Remove mixture to a large bowl.

Add remaining oil to wok, reduce heat to low and add ginger and garlic.
Brown lightly, stirring constantly to avoid burning. Add chicken and shrimp. Stir-fry two minutes, or until shrimp are pink and opaque.

Add cooked rice, onion mixture and ham. Stir until hot. Remove from heat, put into a storage container and chill overnight. When ready to serve, reheat in a wok or large pot. Stir in snow peas and cook two minutes. Make a well in the center of the wok and stir in the beaten eggs. Stir them as they cook, about 3 minutes, so they scramble and mix with the other ingredients. Cover and cook over medium heat another couple of minutes.
Serve at once.

Serves 12 as part of a family style Chinese dinner, or 4 as a main dish.

Vicki's notes:

* When Cathe originally gave me this recipe in the mid 70's it called for just ¾ cup shrimp (½ pound), ½ cup each diced onion and celery, ½ cup boiled ham (¼ lb), ½ cup peas (cooked just tender), 3 eggs and sprouts. Also, just 1 clove garlic, which was heated with the ginger (discarded when brown) before cooking the chicken.
* I like to add ½ c red bell pepper (diced) for color.

Chunky Chicken Rice Soup

Servings: 7 servings

Ingredients:

1 cub Cooked cubed chicken
1 teaspoon Oil for frying
2 cub Chicken broth
1 cub Water
10 ounce Frozen mixed vegetables
½ teaspoon Poultry seasoning
¼ teaspoon Pepper
1 cub Minute Rice
1 tablespoon Dried parsley

Preparation:

1>. In a skillet, fry chicken in hot oil until browned. Add broth, water, vegetables (thawed) and seasonings. 2>. Bring to a boil.
Reduce heat to low, cover and simmer 5 minutes. Stir in Minute Rice and parsley; cover, remove from heat. Let stand 5 minutes before serving.

Chutney Chicken

Servings: 1 servings

Ingredients:

¼ cub Water
2 tablespoon Dried Apple
7 ounce (2 ea) Chicken Drumsticks
2 tablespoon Water
4 ounce Tomato Sauce/Chopped Onion
2 tablespoon Raisins
¼ teaspoon Cornstarch
¼ teaspoon Finely Shredded Orange Peel
Dash Ground Cloves
Dash Bottled HotPepper Sauce
Hot Cooked Rice (Opt.)

Preparation:

In a 1-cup measure, micro-cook the ¼ cup water, uncovered, on 100% power for 45 seconds or till boiling. Stir in dried apple. Let stand for 5 minutes. Drain off excess water. Meanwhile, place chicken drumsticks in a shallow baking dish. Pour the 2 T water over the drumsticks. Cover with vented clear plastic wrap. Micro-cook, covered, on 100% power for 3 to 4 minutes or till chicken is tender, rotating the dish a quarter-turn every minute. Drain off liquid.
Transfer chicken drumsticks to a plate. Cover and keep warm while preparing tomato sauce. For tomato sauce, in a 2-cup measure combine tomato sauce with chopped onion, raisins, cornstarch, shredded orange peel, ground cloves, bottled hot pepper sauce and drained apple.
Micro-cook, uncovered, on 100% power for 1 ½ to 2 ½ minutes or till thickened and bubbly. stirring every 30 seconds. Spoon over chicken drumsticks. If desired, serve with hot cooked rice.

CINDY'S SALSA CHICKEN

Servings: 4 servings

Ingredients:

1 tablespoon Olive oil
3 large Garlic cloves peeled and minced
1 ½ cub Chopped onion
1 large Sweet red pepper cut into small dice
1 pound Chicken breast meat(boneless, skinless) cut into 1-inch chunks
3 medium Tomatoes; peeled & diced
1 small Head broccoli; stems sliced, flowerets cut into bite-sized pieces, and steamed for 3 minutes
16 ounce Canned pink or kidney beans drained and rinsed
1 cub Medium-hot salsa
¼ cub Chopped cilantro (optional)
Freshly ground black pepper(to taste)

Preparation:

In a large nonstick skillet or Dutch oven, heat the olive oil briefly, add the garlic and onion, and saute for 3 minutes or until they are softened.
Add the red pepper and saute for another 2 minutes.

Add the remaining ingredients and bring the mixture to a boil over medium heat. Stir gently, reduce the heat, cover the pot, and simmer for 5 to 7 minutes or until the chicken is just done. Check the seasonings before serving.

Per Serving:
Calories: 305 Protein: 31 grams Carb: 36 grams Sodium: 467 mg Fat: 5 grams (15% of calories)

* Adapted from Jane Brody's "Good Food Gourmet" * Published in: Nutrition Action Healthletter (CSPI) * Typed for you by Karen Mintzias

Cinnamon Chicken

Servings: 6 Servings

Ingredients:

5 pound Chicken, cut up(1 large chicken or2 small chickens)
2 Onions, diced
5 Garlic cloves
¼ pound Butter
½ cub Vermouth or sherry
2 ounce Brandy
¼ teaspoon Cinnamon
1 teaspoon Cayenne pepper
1 teaspoon Tomato paste
½ pound Tomatoes, diced

Preparation:

In a large casserole, saute onions and garlic over medium heat in butter until onions are soft. Brown chicken pieces in the butter and remove from pot as they are done.

When all chicken pieces are browned, turn up heat, add vermouth and brandy to pot and stir until bubbling.

Turn heat down to low, add cinnamon, tomato paste and pepper, and stir until mixed. Add chicken back to pot and add tomatoes. Cook over very low heat for at least 2 hours, until chicken is tender.

NOTES:

* Chicken with tomatoes and cinnamon. Yield: Serves 6-8.

* Vary the seasonings to taste by leaving out the garlic or doubling it, or by increasing or decreasing the amount of cayenne pepper. You can use crushed red pepper flakes in place of the cayenne.

: Difficulty: easy.
: Time: 15 minutes preparation, 2 hours simmering.
: Precision: no need to measure, except the cayenne pepper.

: Andrew L. Duane
: Compugraphic Corp., Wilmington, Massachusetts, USA : {decvax,ulowell,ima,ism780c}!cg-atla!duane

: Copyright (C) 1986 USENET Community Trust

Cinnamon Roasted Hens

Servings: 4 Servings

Ingredients:

Juice and pulp of 1 lime
1 teaspoon Minced ginger root
¼ teaspoon Saffron threads, crushed
½ teaspoon Dried dill
¼ teaspoon Curry powder
3 Garlic cloves, mashed
2 Allspice berries, crushed
½ teaspoon Dried summer savory
½ teaspoon Ground cinnamon
2 Cornish hens, halved

Preparation:

In a large baking dish, combine the lime juice and plup, garlic, ginger, allspice, saffron, savory, dill, cinnamon and curry powder.
Add the hens to the dish and rub the well with the spice mixture.
Cover, refrigerate and let marinate overnight. Set the hens, skin side up, on an oiled roasting rack. Bake at 375 degrees for 30 to 35 minutes, or until the skin is browned and the meat is cooked through when tested with a fork. (Juices should run clear.)

Citrus & Red Onion Chicken

Servings: 6 servings

Ingredients:

¼ cub Frozen orange juiceconcentrate, thawed
1 tablespoon Lemon juice
1 tablespoon Lime juice
1 teaspoon Chicken broth granules
2 tablespoon Minced fresh cilantro
6 Chicken breast halves,skinned and boned
1/3 cub All-purpose flour
1 ½ tablespoon Butter

Preparation:

Servings: 6

lemon zest lime zest orange zest Red Onion Relish (recipe included)

In Medium bowl, mix together orange juice concentrate, lemon juice, lime juice, chicken broth granules and cilantro. Add chicken, turning to coat. Marinate 1 hour.

Remove chicken from marinade and drain, reserve marinade. Dust chicken lightly with flour. In large non-stick frying pan, place butter and melt over medium heat. Add chicken and cook about 4 minutes or until brown. Turn chicken and cook 1 minute more. Add reserved marinade and cook, turning about 10 minutes or until liquid is reduced and fork can be inserted in chicken with ease. Remove chicken to serving platter. Sprinkle with lemon, lime and orange zest. On each breast half, trail from center to sides, 1 heaping tablespoon red onion relish.

RED ONION RELISH

In small saucepan, mix together 1 ½ cups diced red onion, 1 ½ Tbl.
butter and 1 ½ Tbl sugar. Cook about 4 minutes or until onion is barely limp. Add 3 Tbl vinegar and 1 Tbl water. Cook, stirring occasionally, 3 minutes more. Remove from heat and add 1/16 tsp anise seed.

Source: Oregonion Food Day - 7/2/91

From: Jr Byers Date: 23 Feb 96

CITRUS CHICKEN AND RICE TERIYAKI

Servings: 4 servings

Ingredients:

4 Chicken breast halves
1/3 cub Teriyaki sauce,low-sodium
3 tablespoon Teriyaki sauce,low-sodium
2 tablespoon Peanut oil
½ teaspoon Sesame seeds
½ teaspoon Ginger,ground
½ cub Walnuts,chopped
1 cub Rice,long-grain,cooked
1 Orange,peeled & sectioned
½ Lemon,sliced

Preparation:

1. Combine chicken and ½ cup teriyaki sauce in bowl. Refrigerate for 1-2 hours.¶
2. Drain chicken; slice into thin strips. Stir-fry chicken in oil in large skillet over medium-high heat 5 minutes until cooked through.
Add sesame seeds, ginger, walnuts, 3 tablespoons teriyaki sauce and rice; stir-fry to heat through. Add orange and lemon. Serve.¶ (Pam Pearson, Pawtucket RI)

Citrus Sage Chicken Breasts

Servings: 8 Servings

Ingredients:

2 pound Boneless chicken breasts
1 can Lemonade (6 oz.)
1/3 cub Honey
½ teaspoon Lemon juice
1 teaspoon Sage, crushed
½ teaspoon Dried thyme, crushed
½ teaspoon Dry mustard

Preparation:

Preheat oven to 350-degrees F. Rinse chicken breasts and pat dry; place in a shallow baking dish. Combine remaining ingredients. Pour ½ of mixture over chicken and bake 20 minutes longer or until done.

Yield: 8 servings.

CITRUS SAGE CHICKEN BREASTS

Servings: 8 servings

Ingredients:

2 pound Boneless chicken breasts
1 can Lemonade (6 oz.)
1/3 cub Honey
½ teaspoon Lemon juice
1 teaspoon Sage, crushed
½ teaspoon Dried thyme, crushed
½ teaspoon Dry mustard

Preparation:

Preheat oven to 350-degrees F. Rinse chicken breasts and pat dry; place in a shallow baking dish. Combine remaining ingredients. Pour ½ of mixture over chicken and bake 20 minutes longer or until done.

Yield: 8 servings.

Classic Chicken Gumbo

Servings: 6 servings

Ingredients:

2 tablespoon Vegetable shortening
2 tablespoon Flour,all-purpose
2 Onions,finely chopped
1 Green bell pepper,fine chop
5 cub Warm chicken broth
8 Tomatoes,peeled/chopped
½ pound Okra,cut into ¼" pieces
½ cub Uncooked rice
2 Ribs celery,chopped
1 teaspoon Salt
½ teaspoon Pepper
¼ teaspoon Thyme
1 Bay leaf
1 Broiler-fryer chicken,cooked

Preparation:

1. In large Dutch oven, melt shortening over low heat; add flour and cook, stirring, until brown, about 10 minutes (do not hurry; if flour burns, roux is ruined).

2. Add onions and bell pepper; cook until onion is translucent, about 5 minutes.

3. Slowly add warm broth; stir until broth reaches a boil.

4. Add tomatoes, okra, rice, celery, salt, pepper, thyme and bay leaf; bring to a boil.

5. Add chicken; when mixture boils again, reduce heat to low, cover and cook about 20 minutes.

6. Stir and cook, covered, 20 minutes longer.

COBB SALAD

Servings: 6 servings

Ingredients:

½ Head iceberg lettuce
½ Bunch watercress
1 Small bunch curly endive
½ Head romaine
2 tablespoon Minced chives
2 Medium tomatoes *
1 Whole chicken breast **
6 Bacon strips; cooked,diced
1 Avocado; peeled and diced
3 Hard-cooked eggs; diced
½ cub Crumbled Roquefort cheese

SPECIAL FRENCH DRESSING:
¼ cub Water
¼ cub Red wine vinegar
¼ teaspoon Sugar
1 ½ teaspoon Lemon juice
½ teaspoon Salt
½ teaspoon Black pepper
½ teaspoon Worcestershire sauce
¾ teaspoon Dry mustard
½ Clove garlic; minced
¼ cub Olive oil
¾ cub Vegetable oil

Preparation:

*Note: Tomato should be peeled, seeded and diced.
**Chicken breast should be cooked, boned, skinned and diced.
Chop lettuce, watercress, endive and romaine in very fine pieces. Mix in 1 large wide bowl or 6 individual wide shallow bowls. Add chives. Arrange tomatoes, chicken, bacon, avocado and eggs in narrow strips or wedges across top of greens. Sprinkle with cheese. Chill.
Meanwhile, to make dressing, combine water, vinegar, sugar, lemon juice, salt, pepper, Worcestershire, mustard, garlic and oils. Chill. At serving time, shake dressing well. At table, pour ½ cup dressing over salad and toss. Pass remaining dressing at table.

Coca Cola Chicken Wings

Servings: 1 servings

Ingredients:

INGREDIENTS:
1 Pk Chicken Wings
1 cub Catsup

DIRECTIONS:
1 cub Coca-Cola
¼ cub Butter

Preparation:

Put wings in baking dish. Mix ingredients and pour over them. Bake in a 325oF oven until done, approximately 1 hour.

Submitted By EARL SHELSBY On 11-22-94 1030

COCONUT CHICKEN CURRY

Servings: 4 servings

Ingredients:

2 tablespoon Vegetable oil
1 medium Onion; chopped
1 Green pepper; cut in strips
1 Garlic clove; minced
1 ½ tablespoon Curry powder
4 Chicken breasts, boned skinned & cut in 1" dice
4 medium Potatoes; peeled cut in 1" dice
1 can Coconut milk (about 16 oz)
Chicken stock or water

Preparation:

IN A LARGE CASSEROLE, saute onion in oil until softened. Add green pepper and garlic and saute 2 minutes. Add curry powder and saute 1 minute. Add chicken, potatoes, coconut milk, salt to taste and enough stock or water to cover. Bring to a boil, cover and simmer for 30 minutes or until potatoes are tender.

COCONUT CURRY SOUP EXPLOSION

Servings: 4 servings

Ingredients:

¼ pound Soba noodlesOR- dried thin spaghetti
2 teaspoon Coconut milk
2 cub Chicken broth
1 Lemongrass stalk (no leaves) cut into 1-inch lengths
4 slice Fresh galangal (thin slices)OR ginger
3 tablespoon Fish sauce
1 tablespoon Curry powder (or more)
2 teaspoon Grated lime peel(or finely minced)
2 tablespoon Lime juice
4 Hot red chilies seeded and slivered; -OR-
2 teaspoon -Chinese chili sauce
4 Chicken breast halves(skinless and boneless)
1 tablespoon Oriental sesame oil
8 Button mushrooms
Salt; to taste
Cilantro sprigs, for garnish

Preparation:

ADVANCE PREPARATION: Bring 5 quarts of water to a rapid boil. Add the noodles and cook until just tender in the center, about 5 minutes.
Immediately drain, rinse with cold water, and drain again. Mix in the cooking oil and set aside.

In a 3-quart saucepan, combine the coconut milk, broth, lemongrass, galangal or ginger, fish sauce, curry powder, lime peel and juice, and chilies or chili sauce. Set aside.

Cut the chicken into very thin bite-size pieces, then mix with the sesame oil. Thinly slice the mushrooms and set aside.

LAST-MINUTE COOKING: Bring the soup to a simmer and cook over low heat for 20 minutes. Add the chicken and stir gently with a spoon to separate the pieces. Then add the mushrooms, noodles and salt. Turn into a soup tureen or individual bowls and garnish with cilantro sprigs. Serve at once.

Serves: 4 as an entree, or 6 to 8 as the soup course.

Source: Chopstix - by Hugh Carpenter and Teri Sandison ISBN: 1-55670-133-0

COLD FRUITED CHICKEN

Servings: 4 servings

Ingredients:

¼ cub Dried Apricot halves, ¼ed
¼ cub Chopped red onion
2 tablespoon Dry White Wine
2 tablespoon Unsweetened Orange juice
1 ½ teaspoon Red wine Vinegar
2 cub Chicken Breast (chop, cooked
½ cub Orange segments(coarse chopp
½ cub Seedless Red or Green Grapes
¼ cub Sliced Almonds, toasted
¼ cub Chopped fresh Parsley
¼ teaspoon Pepper
⅛ teaspoon Salt
1 dash Red pepper
4 Leaves Red Leaf Lettuce

Preparation:

Combine quartered apricot halves, chopped onion, white wine, orange juice, and red wine vinegar in a saucepan, and bring to a boil. Set aside to cool.
Combine apricot mixture with chicken, orange, grapes, almonds, parsley, pepper, salt, and crushed red pepper in a large bowl; cover and chill 1-2 hours. Spoon chicken mixture onto a lettuce lined platter to serve.
PER SERVING: 229 calories, 24.5 g protein, 19.7 g carbohydrate, 1.7 g fiber, 59 g cholesterol, 132 mg sodium, 616 mg potassium.

Company Chicken

Servings: 4 servings

Ingredients:

3 pound Broiler-fryer; cut up
Salt
Cayenne pepper
2 tablespoon Bacon drippings
¼ cub Almonds, slivered
1/3 cub Raisins
20 ounce Pineapple chunks; drained
1 ½ cub Orange juice
⅛ teaspoon Cinnamon, ground
⅛ teaspoon Clove, ground
2 tablespoon Flour, all-purpose
¼ cub Water

Preparation:

Sprinkle chicken with salt and cayenne; brown in hot bacon drippings in a large skillet. Combine next 6 ingredients, and pour over chicken. Cover and simmer 30 to 45 minutes or until tender. Remove chicken to serving platter.

Combine flour and water, stirring until smooth; stir into pan drippings. Cook over low heat, stirring constantly, until thickened.
Serve gravy with chicken.

SOURCE: Southern Living Magazine, May 1980.
Typos by Nancy Coleman.

COOK UP AN ORIENTAL HOT POT

Servings: 4 servings

Ingredients:

1 pound Raw shrimp, peeled anddeveined
2 Chicken breasts, skinned,boned, and sliced verythin, across grain
½ pound Beef sirloin sliced verythin, across grain
½ Head Chinese cabbage or 1lettuce heart, coarselycubed
1 cub Cubed egg plant or 1 5-ouncecan (2/3 cup) waterchestnuts,
Drained and thinly sliced
1 ½ cub Halved fresh mushrooms
4 cub Small spinach leaves (stemsremoved)
14 ounce Cans (5 ¼ cups) chickenbroth
3 Chicken bouillon cubes
1 tablespoon Monosodium glutamate
½ tablespoon Grated gingerroot or ½teaspoon ground ginger

Preparation:

Midnight supper, perhaps for New Year's Eve or after the show, can be exotic in a hurry. The foods are sliced ahead, the sauces made, then all stowed in the refrigerator. When guests are hungry, the hostess simply heats the broth and sets out the makings.

Genghis Khan hot pot is another name for this Chinese specialty. Or maybe you've seen it on restaurant menus as volcano soup. We show an honest-to-goodness Mongolian cooker with a charcoal chimney in the center, but any chafing dish or electric skillet will do as well.

What's cooking. Everything on the tray is raw, of course--chunks of eggplant, crosscut strips of sirloin, halved mushrooms, thin slices of chicken breast, squares of Chinese cabbage, shucked shrimp. Fresh spinach to simmer along with the other foods is ready in the big red bowl. The broth is chicken bouillon that boasts a faint overtone of ginger.
Individual bowls of fluffy rice are served at the same time as Hot Pot.

The how-to. You pick out a few choice tidbits at a time and drop them from chopsticks, bamboo tongs, or fork into the lazily bubbling broth. In a few minutes, fish them out to dip into zesty sauces on your plate, like Peanut or Red Sauce, Chinese Mustard or Ginger Soy.

Traditionalists poach eggs in the broth when it has taken on subtle flavor from the foods that have simmered in it. At the very last, the hostess may ladle the broth as a soup. It's delicious! Dessert? Skip it, or serve a fruit bowl and candied ginger with coffee or tea.

Etiquette: Use one set of chopsticks for cooking and fishing out morsels from Hot Pot, use a second set for eating. If only one set is provided for each guest, simply reverse your chopsticks (large ends down) when you cook or help yourself to food.

Oriental Hot Pot

Chinese Mustard Ginger Soy Peanut Sauce Red Sauce Hot cooked rice

Shortly before cooking time arrange the meats and vegetables on large tray or platter; use a bowl for spinach. Set out dunking sauces. Provide Bamboo tongs, chopsticks or long-handled forks as cooking tools for guests.

Heat chicken broth in electric skillet or chafing dish (or use Mongolian cooker-- directions follow). Add bouillon cubes to hot broth and stir to dissolve; add monosodium glutamate and ginger. Heat to simmering. For cooking have broth barely bubbling. Each Guest picks up desired foods with chopsticks or whatever, drops them into the bubbling broth. When his tidbits are cooked, he lifts them out and dips into the sauces on his plate. Serve with rice. Makes 4 servings.

To use Mongolian cooker, fill chimney of cooker with charcoal and add charcoal starter. Pour cold chicken broth into cooker. Cover cooker, then light charcoal. When broth is hot, continue as above.

Cook's Treat Chicken

Servings: 1 servings

Ingredients:

1 Whole frying chicken withgiblets
4 Pieces of oatmeal bread
4 Or 5 scallions
½ pound Or so button mushrooms
1 bunch Parsley
2 Eggs, beaten
Salt
½ pound Or so of soft butter

Preparation:

First off, make the stuffing. Toast the oatmeal bread about medium brown. When it pops up, let it sit in the toaster for a few minutes to dry out. Chop the scallions into pieces about ¼-to ½-inch long.

Slice the button mushrooms or cut them into quarters if they're small.
Chop the parsley roughly. Cut the dried toast into pices about ½ inch square. Put all these goodies into a large mixing bowl, add the eggs and mix well. Salt the stuffing to taste. Use pepper too if you like it. I sometimes also add Bell's Poultry Seasoning.

At this point I reserve some of the stuffing++maybe a quarter or a third++and add the chopped giblets to it as I find that a lot of folks don't like them in the stuffing, hard as that may be to grasp. But it works out good for me, as you'll see. After the chicken is washed and dried, stuff the critter with the stuffing from the non-gibletted bowl.

Back when I developed this dish++when I didn't know how to cook++I took the word at it's face value and *stuffed* the stuffing into the body cavity. Since then I've heard that it's considered good form to stuff it loosely to allow for expansion. Don't listen to these lies.
Stuff that sucker full!

Heat the oven to between 350F and 400F. Rub the chicken with butter and salt it. Put the stuffed chicken, breast side up, on a roasting rack in a pan of some sort with sides about an inch or so high++a big pyrex cake pan works well. I use one of those racks with the adjustable sides to hold the bird in place though anything will work except a vertical roaster.

Now here's where the sly part comes in. Have a fork or a pair of chopsticks handy. I recommend chopsticks if you can use them. You'll see why in a minute. Take the gibletted dressing and pack it all over the surface of the chicken, patting it into place. Put the neck where you can reach it to baste it. Dot the stuffing generously with pats of butter. (This ain't health food...) Put the bird into the oven and close the door. Don't look for about fifteen minutes or so.
Chat. Entertain your guests. Pour them some more wine.

After fifteen minutes you, as the cook, will be ready to begin one of the best meals of your life while your guests sit unsuspecting, waiting for the bird to be done. When the time has elapsed, start basting with a bulb baster. Do this regularly and religiously every five to ten minutes or so. Salt occasionally. The stuffing and giblets on top of the chicken will start to brown as you baste it with the flavor laden combo of butter and chicken juices. The toast bits will get crispy. The scallions will add their luscious juices to the basting liquid. The mushrooms will steam and beckon. Soon you'll be picking off the browner bits and savoring them. Each time you open the oven, a new selection of bits will be ready for your delectation!
Try to look harried and pained so your guests won't know how much fun you're having.

Give them some more wine to keep them quite. Have a little yourself.
Maybe serve a salad or something... If any of them get suspicious, tell them you're "adjusting the seasonings". That should throw them off the track enough that none of them will be tempted to "help" you with that arduous task. Heh, heh, heh...

As you gradually clear the stuffing off the surface of the chicken the skin will begin to brown too. Keep basting! The chopsticks come in real handy now for retrieving the bits of mushrooms, giblets and whatever that fall down under the rack. They can get in where it's hard to get a fork. The dish is done when all the stuffing coating the outside of the bird is in your stomach and the skin has turned a nice, crispy, savory golden brown. Take the chicken out, put it on the serving platter and de-stuff it. Serve with rolls, salads, veggies, mashed taters and gravy (made of course, with instant mashed potatoes)++whatever your guests like or whatever strikes your fancy.
You won't care. You'll already be full! I generally polish off a leg and a wing or so just for appearance's sake though. Oh yeah++and I always make the "sacrifice" and take the perfectly roasted, crispy skinned neck so my guest won't have to suffer through it...

Two cautions. One about the stuffing. I love it, but it won't taste like traditional stuffings. It will be redolent of mushrooms, parsley and scallions, very moist and++to my taste++quite nice. I really like the taste of oatmeal bread. Using other bread, you'd probably have to spiff up the seasonings a bit. The other caution is++do not use garlic! Heresy, I know, to some folks, but I tried it and it disrupted the nice balance of flavors.

For folks who like crispy skin, all the basting produces an excellent skin++full of flavor and crispy. Good stuff++a meal in itself.

Posted by Stephen Ceideberg; August 25 1992.

Coq Au Vin

Servings: 4 Servings

Ingredients:

2 Boneless chicken breast, hav
4 teaspoon Low fat margarine
⅛ teaspoon Garlic powder
⅛ teaspoon Dried leaf thyme
⅛ teaspoon Lemon pepper
½ teaspoon Minced chives
1 tablespoon Chopped fresh parsley
1 tablespoon All purpose flour
4 ounce Mushrooms, sliced
4 ounce Pearl onions
¼ cub White wine

Preparation:

Preheat oven to 350F. Rinse chicken and pat dry. Melt 2t margarine in a large non-stick skillet over medium heat. Add garlic powder and herbs; stir together 30 seconds. Dredge chicken in flour. Add to skillet and cook until brown on both sides. Remove to a small casserole; set aside. Add remaining 2t margarine to skillet. Add mushrooms and onions; saute until golden. Add to casserole. Pour wine into skillet and scrape up browned pieces. Pour over chicken.
Bake, covered, 50 to 60 min. or until tender. Cal: 193, Fat: 5g.

COQ AU VIN

Servings: 4 servings

Ingredients:

2 each Boneless chicken breast, hav
4 teaspoon Low fat margarine
⅛ teaspoon Garlic powder
⅛ teaspoon Dried leaf thyme
⅛ teaspoon Lemon pepper
½ teaspoon Minced chives
1 tablespoon Chopped fresh parsley
1 tablespoon All purpose flour
4 ounce Mushrooms, sliced
4 ounce Pearl onions
¼ cub White wine

Preparation:

Preheat oven to 350F. Rinse chicken and pat dry. Melt 2t margarine in a large non-stick skillet over medium heat. Add garlic powder and herbs; stir together 30 seconds. Dredge chicken in flour. Add to skillet and cook until brown on both sides. Remove to a small casserole; set aside. Add remaining 2t margarine to skillet. Add mushrooms and onions; saute until golden. Add to casserole. Pour wine into skillet and scrape up browned pieces. Pour over chicken. Bake, covered, 50 to 60 min. or until tender. Cal: 193, Fat: 5g.

CORIANDER CHICKEN SALAD

Servings: 6 servings

Ingredients:

1 cub Coriander; chopped
3 Scallions (including tops)minced
2 Chicken breasts, bonelessand skinless
3 tablespoon Butter or margarine
¼ cub Sesame seeds; toasted
Garlic clove; minced
½ Head of iceberg lettuce;shredded

SESAME DRESSING:
1 tablespoon Dry mustard
1 tablespoon -Water
½ cub Sesame oil
½ cub Salad oil
¼ cub Soy sauce
3 teaspoon Sugar
1 tablespoon Lemon juice
¼ teaspoon Chinese 5-spice powder

Preparation:

Cut chicken into strips (optional: soak in soy sauce for one hour). Fry chicken in butter and garlic until brown. Reduce heat and simmer until done. Cool in the refrigerator. Toss cooled chicken with coriander, sesame seeds and scallions. Toss in sesame dressing (see below). Serve over a bed of shredded lettuce.
DRESSING: Make a paste of mustard and water. Blend in other ingredients until homogeneous. Optional: let dressing sit at room temperature over night to get well-blended mixture (but it tastes fine freshly made, too)

CORONADO CASSEROLE

Servings: 6 servings

Ingredients:

1 cub Chopped onion
14 ounce Canned chopped green chiles drained
½ teaspoon Ground cumin
½ teaspoon Oregano
15 ounce Tomato sauce
½ cub Chicken broth
2 cub Cooked chicken breast chunks
3 cub Cooked rice
1 cub Dairy sour cream
8 ounce Cheddar cheese, shredded (divided)
1 ½ cub Crushed corn chips

Preparation:

Combine onions, chiles, oregano, tomato sauce, and broth in 1-½-quart microproof baking dish. Cover and cook on HIGH (maximum power) 10 minutes; stir after 5 minutes. Add chicken; stir. Set aside. Combine rice and sour cream in shallow greased 2-½-quart microproof baking dish.
Sprinkle with 1 cup Cheddar cheese; pour chicken mixture over cheese. Top with remaining 1 cup Cheddar cheese. Cook uncovered on HIGH 5 minutes.

Each serving provides:
* 499 calories
* 23.9 g. protein
* 28.8 g. fat
* 37.3 g. carbohydrate
* 1012 mg. sodium
* 82 mg. cholesterol

Source: MICROCOOKING WITH RICE
Reprinted with permission from The USA Rice Council Electronic format courtesy of Karen Mintzias

COUNTRY CHICKEN

Servings: 4 servings

Ingredients:

2 tablespoon Olive oil
4 Chicken breast halves
2 Italian turkey sausages
2 Garlic cloves
1 Red pepper
1 Green pepper
1 Onion
4 ounce Mushrooms
14 ½ ounce Italian-Style Stewed Tomato

Preparation:

Cut chicken into 2 inch cubes, finely chop garlic, cut red pepper into 2 inch cubes, cut green pepper into 2 inch cubes, thinly slice onion and mushrooms. Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add chicken, sausage and garlic, cook 10 minutes. Remove from heat.
Cut sausage into 1 inch pieces. Remove all from pan, drain. Add remaining oil to pan, add peppers, onion and mushrooms, saute' 5 minutes or until tender. Add tomatoes and their liquid, breaking up tomatoes with spoon.
Return chicken and sausage to pan, cover and cook 5 minutes, or until cooked through. Serve with lemon-orzo pilaf. Per serving: 260 calories, 27 g protein, 11 g fat, 14 g carbohydrates,
: 616 mg sodium, 69 mg cholesterol.

COUNTRY CHICKEN RAGO–T

Servings: 4 servings

Ingredients:

2 tablespoon Vegetable oil
4 Chicken breasts (6 oz) skin and bones removed
32 Canned pearl onions outer skins removed
8 large Mushrooms; quartered
8 slice Extra thick bacon; diced, cooked, and drained
2 Garlic cloves; crushed
12 Baby artichokes (fresh or frozen) cooked and halved
12 Sun dried tomatoes julienned
4 teaspoon Fresh tarragon, chopped
¼ cub Pine nuts
¼ cub Cream sherry
1 cub Chicken stock
1 cub Heavy cream
Salt and pepper (to taste)

Preparation:

In a large skillet place the oil and heat it on medium high until it is hot. Add the chicken breasts and saut‚ them for 3 minutes on each side, or until they are lightly browned. Add the pearl onions, mushrooms, bacon, and garlic. Saut‚ the ingredients for 3 minutes. Add the baby artichokes, sun-dried tomatoes, tarragon, and pine nuts. Saut‚ the ingredients for 2 minutes. Add the sherry and cook for 1 minute, or until it is reduced by ¼. Add the the chicken stock and cook it for 3 to 4 minutes, or until it is reduced by ¾. Add the heavy cream and cook it for 2 to 3 minutes, or until the sauce thickens. Add the salt and pepper.

Country Chicken Ragout

Servings: 4 Servings

Ingredients:

2 tablespoon Vegetable oil
4 Chicken breasts (6 oz) skin and bones removed
32 Canned pearl onions outer skins removed
8 large Mushrooms; quartered
8 slice Extra thick bacon; diced, cooked, and drained
2 Garlic cloves; crushed
12 Baby artichokes (fresh or frozen) cooked and halved
12 Sun dried tomatoes julienned
4 teaspoon Fresh tarragon, chopped
¼ cub Pine nuts
¼ cub Cream sherry
1 cub Chicken stock
1 cub Heavy cream
Salt and pepper (to taste)

Preparation:

In a large skillet place the oil and heat it on medium high until it is hot. Add the chicken breasts and saut‚ them for 3 minutes on each side, or until they are lightly browned. Add the pearl onions, mushrooms, bacon, and garlic. Saut‚ the ingredients for 3 minutes.
Add the baby artichokes, sun-dried tomatoes, tarragon, and pine nuts.
Saut‚ the ingredients for 2 minutes. Add the sherry and cook for 1 minute, or until it is reduced by ¼. Add the the chicken stock and cook it for 3 to 4 minutes, or until it is reduced by ¾. Add the heavy cream and cook it for 2 to 3 minutes, or until the sauce thickens. Add the salt and pepper.

COUNTRY GOODNESS CHICKEN

Servings: 4 servings

Ingredients:

½ cub Flour
3 Chicken breasts, skinned
& boned, cut into 1" strips
½ To 1 tsp. salt
¼ teaspoon Pepper
¼ To ½ oil, as needed
1 can 10.5 oz chicken broth
1 cub Hot water
2 tablespoon White wine
⅛ teaspoon Marjoram or thyme

Preparation:

Place the flour in a shallow dish; set aside. Sprinkle the chicken with salt and pepper; add to the flour a few strips at a time, and dredge to coat on all sides. In a large skillet, heat ¼ cup of the oil over medium-high heat. Add the chicken, turning to brown on all sides. Cook for about 10 minutes, adding oil as needed. Pour off the excess oil, and add the broth and the hot water to the skillet.
Reduce heat to low; cover and simmer for 15 minutes. Stir in the wine and marjoram (Or thyme); cover and cook for 5 minutes more or until the chicken is fork-tender and no pink remains.
Serve over biscuits or rice with sauce from the pan.

COUNTRY-STYLE CHICKEN KIEV

Servings: 4 servings

Ingredients:

¼ cub Butter or margarine,softened
2 tablespoon Chopped green onion
1 tablespoon Minced fresh garlic
¼ teaspoon Salt
1 pinch Cracked pepper
Chicken:
4 Whole boneless, skinlesschicken breasts
¼ cub Butter or margarine
2/3 cub Crushed buttery crackers
¼ cub Chopped fresh parsley
¼ teaspoon Salt
¼ teaspoon Thyme leaves
1 pinch Cracked pepper

Preparation:

Filling:
Stir together all filling ingredients. Divide in four equal portions.
Freeze portions at least 30 minutes. Heat oven to 350~. Flatten each chicken breast to about ¼". Place 1 portion of the butter onto each flattened breast. Roll and tuck in edges of chicken; secure with wooden picks. In 9" square pan, melt ¼ cup butter in oven. Combine remaining chicken ingredients. Dip rolled chicken in melted butter, then coat with crumb mixture. Bake 55-65 minutes or until fork tender. Remove wodden picks before serving.

CRAB STUFFED CHICKEN BREASTS

Servings: 6 servings

Ingredients:

6 each Chicken breasts
½ cub Onion, chopped
½ cub Celery, chopped
3 tablespoon Butter
3 tablespoon White wine, dry
7 ½ ounce Crabmeat, flaked
½ cub Herb stuffing mix
2 tablespoon All-purpose flour
½ teaspoon Paprika
1 package Hollandaise sauce mix
¾ cub Milk
2 tablespoon White wine, dry
½ cub Swiss cheese, shredded
1 Salt
1 Pepper

Preparation:

Skin & bone chicken breasts; pound to flatten. Sprinkle with a little salt and pepper. Cook onion and celery in 3T butter until tender. Remove from heat; add 3T wine, the crab and stuffing mix, and toss. Divide mixture among breasts. Roll up and secure. Combine flour, paprika. Coat chicken.
Place in 11" X 7" X 2" baking dish , drizzle with 2T melted butter. Bake uncovered in 375 degree oven for 1 hour. Transfer to platter.
Blend hollandaise sauce mix, milk. Cook, stirring, until thick. Add remaining wine and cheese. Stir until cheese melts. Serve over chicken.
Mrs. Robert F. Lewis

CRAB-STUFFED CHICKEN

Servings: 6 servings

Ingredients:

4 ounce Crabmeat(or imitation) chop
¼ cub Water Chestnuts, chop finely
2 tablespoon Fine dry Bread Crumbs
2 tablespoon Mayonnaise or salad dressing
1 tablespoon Snipped Parsley
¼ teaspoon Dijon-style Mustard
6 Med Chicken Breast halves *
2 tablespoon White Wine Worcestershire

Preparation:

* 6 med (1 - 1 ¼ lbs) boned skinless chicken breast halves Sliced green onion
For filling, combine crabmeat, water chestnuts, bread crumbs, mayonnaise, parsley, and mustard.
Place 1 piece of chicken, boned side up, between clear plastic wrap.
Pound with meat mallet till ⅛" thick. Repeat with other pieces of chicken.
Spoon some of the filling onto 1 end of each chicken breast half. Fold in the sides and roll up. Arrange chicken, seam side down, in a 12x7x2" baking dish. Brush with some of the Worcestershire sauce.
Bake in a 350 deg F. oven for 20-25 minutes or till chicken is no longer pink. Brush with remaining Worcestershire sauce and sprinkle with green onion.
Microwave Directions:
Prepare as above, except microcook chicken rolls, covered with waxed paper, on 100% (high) for 8-10 minutes or till chicken is no longer pink.
Give the dish a ½ turn every 4 minutes.
******************************************************** Per serving: 190 calories, 31 g protein, 4 g carbohydrates, 5 g fat, 83 mg cholesterol, 324 mg sodium, 282 mg potassium.

CRANBERRY APPLE CHICKEN BREASTS

Servings: 4 servings

Ingredients:

1 ¼ cub Cranberries, chopped
1/3 cub Apple, diced plus
2 tablespoon Apple, diced
¼ cub Walnuts, chopped
2 teaspoon Walnuts, chopped
4 Chicken Breasts, skinless,
Boneless, pounded ½" thick
1 cub Monterey Jack, shredded

Preparation:

Preheat oven to 350ø. Combine cranberries, apples and walnuts in a medium glass bowl. Place breasts in a 13x9" baking pan. Top each breast with 1/3 cup filling. Bake for 30 minutes, or until chicken is no longer pink inside. Top each breast with ¼ cup cheese. Bake for an additional 5 minutes, or until cheese has melted.

Source: Ocean Spray "Fresh Cranberry Recipes."

Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120

Cream of Chicken Soup

Servings: 4 servings

Ingredients:

1 1/3 cub Lowfat cottage cheese
1 cub Skim milk
1 cub Sliced mushrooms
3 package Instant chicken broth mix
3 cub Water
2 tablespoon Dried chives
1 teaspoon Paprika
⅛ teaspoon Pepper
⅛ teaspoon Ground nutmeg
8 ounce Cooked chicken, cut in
Cubes, skinned

Preparation:

In a blender, combine cottage cheese and milk. Blend until smooth and pour into a saucepan.
Add mushrooms, broth mix, water, chives, paprika, pepper and nutmeg.
Heat, stirring, over low heat until boiling.
Add chicken, heat thru.
Per serving: 29g protein, 5g fat, 7g carb., 1011mg sodium, 55mg chol, 199 calories.

From: Lean and Luscious
Mistyped by Carolyn Shaw 9/8/94

Creamed Chicken & Biscuits

Servings: 2 Servings

Ingredients:

4 Biscuits
½ pound Chicken breast meat (boneless, skinless)
3 Button mushrooms
3 Shiitake mushrooms OR other wild mushrooms
1 tablespoon Butter
1 tablespoon Red bell pepper (finely chopped)
1 tablespoon Green bell pepper (finely chopped)
½ tablespoon Jalapeno pepper (finely chopped)
¾ cub Heavy cream
Salt
Freshly ground pepper

Preparation:

Have the biscuits ready to slip into the oven to bake as you begin to prepare the chicken.

Cut the chicken into ½-inch-wide strips. Slice the mushrooms, and if you are using shiitakes, discard the stems. Heat the butter in a skillet; when it stops foaming, add the chicken and mushrooms and saute over moderate heat for 4 minutes. Add the peppers and cook, stirring, over high heat for
1 more minute.

Pour the cream into the skillet and cook until it has reduced and thickened, about 5 minutes. Season with salt and pepper.

To serve, split 4 warm biscuits and divide them between 2 plates.
Cover them with the creamed chicken.

* Source: Chef Billy Della Ventura of 95th Restaurant, Chicago * American Bistro - Copyright 1986 by Irena Chalmers Cookbooks, Inc. * Typed for you by Karen Mintzias

CREAMED CHICKEN AND BISCUITS

Servings: 2 servings

Ingredients:

4 Biscuits
½ pound Chicken breast meat (boneless, skinless)
3 Button mushrooms
3 Shiitake mushrooms OR other wild mushrooms
1 tablespoon Butter
1 tablespoon Red bell pepper (finely chopped)
1 tablespoon Green bell pepper (finely chopped)
½ tablespoon Jalapeno pepper (finely chopped)
¾ cub Heavy cream
Salt
Freshly ground pepper

Preparation:

Have the biscuits ready to slip into the oven to bake as you begin to prepare the chicken.

Cut the chicken into ½-inch-wide strips. Slice the mushrooms, and if you are using shiitakes, discard the stems. Heat the butter in a skillet; when it stops foaming, add the chicken and mushrooms and saute over moderate heat for 4 minutes. Add the peppers and cook, stirring, over high heat for 1 more minute.

Pour the cream into the skillet and cook until it has reduced and thickened, about 5 minutes. Season with salt and pepper.

To serve, split 4 warm biscuits and divide them between 2 plates. Cover them with the creamed chicken.

* Source: Chef Billy Della Ventura of 95th Restaurant, Chicago * American Bistro - Copyright 1986 by Irena Chalmers Cookbooks, Inc. * Typed for you by Karen Mintzias

CREAMED CHICKEN AND FETTUCCINE

Servings: 4 servings

Ingredients:

1 package Fettuccine noodles(6oz)
2 Large chicken breasts
1 Egg
Flour,all-purpose
Salt
Pepper
Butter or margarine
¼ pound Mushrooms,sliced
1 ½ cub Milk
2 tablespoon Sherry,dry
¼ cub Parmesan cheese,grated
1 tablespoon Parsley,chopped,for garnish

Preparation:

1. In saucepot, prepare fettuccine as label directs; drain. Return fettuccine to saucepan; keep warm.¶
2. Meanwhile, cut each chicken breast in half. In small bowl, beat egg slightly. On waxed paper, mix ¼ cup flour, ½ teaspoon salt, and ⅛ teaspoon pepper. Dip chicken pieces into egg, then into flour mixture to coat evenly.¶
3. In 10" skillet over medium-high heat, in 2 tablespoons hot butter or margarine (¼ stick), cook chicken until tender and browned, 10 minutes.
Remove to platter; keep warm.¶
4. Prepare sauce; In drippings in skillet, over medium heat, heat 2 more tablespoons butter or margarine; add mushrooms and cook until tender. Stir in 2 tablespoons flour, ½ teaspoon salt, and ⅛ teaspoon pepper; cook 1 minute. Stir in milk and sherry; cook, stirring constantly, until mixture thickens. Stir in cheese until melted. Remove 1 cup sauce.¶ 5. Toss fettuccine with sauce in skillet. Arrange on platter with chicken.
Pour reserved sauce over chicken. Sprinkle fettuccine with parsley.

Creamed Chicken over Noodles

Servings: 4 Servings

Ingredients:

8 ounce Wide egg noodles, cooked
1 tablespoon Butter
2 tablespoon Chopped parsley
6 cub Creamed chicken*

Preparation:

*See separate recipe.

Toss noodles with butter and parsley. Top with creamed chicken and serve. Makes 4 servings.

Carolyn Shaw 5-4-97
Woman's Day 2-1-97

CREAMY BAKED CHICKEN BREASTS

Servings: 8 servings

Ingredients:

4 Whole Chicken Breasts
4 Swiss Cheese slices, 4"x4"
1 can Cream of Chicken Soup, 10 oz
¼ cub Dry White Wine
1 cub Herb seasoned stuffing mix
¼ cub Melted Butter
Garlic powder (opt.)
2 tablespoon Parmesan cheese (opt.)

Preparation:

Arrange split, skinned and boned chicken breasts in a lightly greased 13x9 inch baking dish. Top with cheese slices. Combine soup and wine; stir well. Spoon sauce evenly over chicken and sprinkle with crushed stuffing mix. Drizzle butter over stuffing. If desired, sprinkle with garlic powder and Parmesan cheese. Bake at 350 for 45 to 55 minutes.

Creamy Chicken & Jalapeno Nachos

Servings: 100 each

Ingredients:

1 Whole chicken breast,
Poached, skinned, boned &
Diced
12 ounce Cream cheese, room temp
2 Jalapeno peppers, seeded &
Minced
3 tablespoon Chopped red onion
2 Cloves garlic, minced
1 teaspoon Ground cumin
1 teaspoon Chili powder
1 ½ cub Grated Monterey Jack cheese
Salt & freshly ground black
Pepper to taste
6 medium Pita, each cut and separated
Into 2 rounds

Preparation:

Preheat oven to 375 degrees. Combine the chicken, cream cheese, jalapeno peppers, onion, garlic, cumin, chili powder and grated cheese in a large mixer bowl. Beat with an electric mixer until blended. Season to taste with salt and pepper. Spread each pita round with a generous amount of the filling. Place on cookie sheets and bake until puffed and bubbling, 5 to 7 minutes. Immediately cut into wedges and serve in a napkin-lined basket. From The Silver Palate Good Times Cookbook by Julee Russe & Sheila Lukins.

CREAMY CHICKEN & MUSHROOMS

Servings: 4 servings

Ingredients:

2 tablespoon Margarine
4 Chicken breast halvesskinless, boneless
1 ½ cub Sliced mushrooms
1 Small onion, sliced
1 Clove garlic, minced -OR-
⅛ teaspoon Garlic powder
1 can Cream of Mushroom SoupCampbell's (10 ¾ oz can)
½ cub Milk
⅛ teaspoon Pepper
4 cub Hot cooked noodles

Preparation:

1. In large skillet over medium-high heat, heat one tablespoon margarine.
Add chicken; cook 10 minutes or until browned. Remove.

2. Reduce heat to medium. In remaining margarine cook mushrooms and onion with garlic until onion is tender and liquid has evaporated, stirring often.

3. Stir in soup, milk and pepper; heat to boiling.

4. Return chicken to skillet. Cover; cook over low heat 5 minutes or until chicken is no longer pink, stirring often.

5. Serve with noodles.

Serves 4.

From a Campbell's Soup Advertisement, October 1993 Reader's Digest.

Creamy Chicken Casserole

Servings: 6 servings

Ingredients:

2 tablespoon All purpose flour
1 ¼ cub Skim milk
1 Pepper to taste
½ teaspoon Dried leaf thyme
½ cub Sliced mushrooms
1 tablespoon Chicken broth
2 ½ cub Cubed cooked chicken
¼ cub Slivered almonds (optional)
1 tablespoon Non-fat powdered milk
¼ teaspoon Salt
½ teaspoon Dried leaf marjoram
½ cub Celery, thinly sliced
1 cub Chicken broth
3 cub Cooked rice
1 tablespoon Chopped fresh parsley

Preparation:

Preheat oven to 350F. In a medium saucepan, combine flour and powdered milk. Slowly add skim milk, stirring to blend. Cook over medium heat until sauce thickens, stirring constantly. Add salt, pepper, marjoram and thyme, set aside. In a large non-stick skillet over low heat, cook celery and mushrooms in 1 tablespoon broth until tender. Stir in rice, 1 cup broth, chicken and sauce. Pour into a shallow casserole.
Sprinkle with parsley (and almonds). Bake, covered 35 minutes; remove lid and bake about 10 minutes longer or until bubbling. Serve immediately. Cal: 224, Fat: 2 g.

CREAMY CHICKEN POPOVERS

Servings: 6 servings

Ingredients:

2 cub Water
18 ounce Skinned Chicken Breast halve
1 Lge Carrot, scraped, sliced
1 Sm Onion, sliced
1 Sm Onion, chopped
1 ¼ cub Flour, divided
¼ teaspoon Dried Tarragon
1 ¾ cub Skim Milk, divided
½ cub Plain low-fat Yogurt
¼ cub Dry white Wine (or Chablis)
½ cub Frzn English Peas, thawed
2 tablespoon Chopped Pimento
¼ teaspoon Salt
2 Eggs

Preparation:

Combine water, chicken, carrot, and sliced onion in a large saucepan.
Bring to a boil; cover, reduce heat, and simmer 30 minutes. Remove chicken from broth; cool. Bone chicken, and cut meat into 1" pieces. Set aside.
Strain broth, saving ¾ cup.
Coat a large nonstick skillet with cooking spray; place over med-hi heat until hot. Add chopped onion, and saute until tender. Gradually add ¼ cup flour and tarragon, stirring well. Gradually stir in ¾ cup skim milk, yogurt, wine, and reserved ¾ c chicken broth. Cook, stirring constantly, until mixture is thickened and bubbly. Stir in peas, pimento, and reserved chicken. Set aside, and keep warm.
Combine remaining 1 cup flour and salt, stirring well. Add eggs and remaining 1 cup skim milk; beat with a wire whisk until well blended.
Spoon mixture evenly into six 6-oz custard cups that have been coated with Pam. Place 4" apart on a baking sheet. Bake at 400 deg F for 45-50 minutes or till golden brown. Break open each popover. Spoon ½ cup chicken mixture over each popover. Serve immediately.
PER SERVING: 276 calories, 25.4 g protein, 3.9 g fat, 33.1 g carbohydrates, 133 g cholesterol, 2.2 mg iron, 236 mg sodium, 162 mg calcium.

CREAMY CHICKEN SALAD WITH MANGO DRESSING *

Servings: 6 servings

Ingredients:

PATTI - VDRJ67A:
3 Chicken breast; whole boneless
1 cub Chicken broth
¾ cub Rice
2 Mangoes
3 Green onions; chopped
3 tablespoon French dressing

MANGO DRESSING:
1 Mango
½ cub Light cream
¼ cub Thousand island dressing
1 tablespoon Mint; chopped
1 tablespoon Mango chutney

Preparation:

Place chicken stock in pan, add chicken; cover and bring to a boil, reduce heat and simmer 10 minutes or until chicken is tender; drain and cool. Add rice gradually to a large pan of boiling water. Boil rapidly, uncovered, for 10 minutes or until rice is tender; drain and cool. Cut mango into thin strips. Cut chicken into slices. Make dressing by combining all ingredients in a blender. Combine rice, onions and French dressing in a bowl. Place on plates; top with chicken and mango dressing.

Crisp Baked Chicken

Servings: 4 Folks

Ingredients:

4 Chicken portions; quartersor breasts skinned
1 tablespoon Oil;
1 tablespoon Lemon juice;
1 tablespoon Wholegrain mustard;
Salt to taste;
Pepper to taste;
1 tablespoon Dried sage;
2 tablespoon Onion; grated
1 ½ cub Fresh bread crumbs;

Preparation:

Preheat the oven at 375 degrees.
Place the chicken pieces in a greased baking dish. Place the oil, lemon juice, mustard, plenty of seasoning, sage and onion in a screw-top jar and shake well until everything is thoroughly combined.
Brush the chicken pieces generously with the mustard-and-onion mixture, ensuring that they are particularly well coated on top.
Press the soft bread crumbs on each chicken portion as it is brushed with the mixture to make, even coating.
Bake the coated chicken for 50-60 minutes, or until they are crisp and golden outside and thoroughly cooked through and the juices run clear when pierced with the tip of a knife. Serve at once.

NO FOOD EXCHANGES WERE LISTED

Source: The Diabetic Cookbook by Bridget Jones

Brought to you and yours via Nancy O'Brion and her Meal-Master

CRISPY CHICKEN NUGGETS

Servings: 48 servings

Ingredients:

INGREDIENTS:
Vegetable oil for frying
½ cub Milk
¼ cub Flour
¼ cub Grated Parmesan cheese
1 teaspoon Paprika
½ teaspoon Oregano
¼ teaspoon Dry mustard
2 ½ pound Chicken breasts, skinlessboneless, 1 inch pieces

Preparation:

1. In a large frying pan or deep fat fryer, heat 1 inch of oil to 350F.

2. Meanwhile, put milk in a bowl. In a paper bag, mix together flour, parmesan cheese, paprika, oregano, and mustard. First dip chicken pieces in milk, then place about a dozen pieces of chicken at a time in a gab and shake to coat.

3. Fry chicken in hot oil in batches without crowding, turning occasionally for about 5 minutes, until crisp and golden brown. Drain on paper towels. Serve hot.

From: 365 Ways to Cook Chicken

CRISPY CHICKEN WITH PARMESAN TOMATOES

Servings: 2 servings

Ingredients:

½ cub Seasoned Dry Bread Crumbs
1 tablespoon Parsley; Chopped
1 small Garlic Clove; Minced
Olive Or Salad Oil
Coarsely Ground Black Pepper
2 tablespoon Dijon Style Mustard
2 large Chicken Breast Halves; W/Skin And Bones, About1 ½ Pounds
3 medium Plum Tomatoes; About ¾ Lb
2 tablespoon Parmesan Cheese; Grated
1 teaspoon Dried Oregano Leaves;Crushed
½ teaspoon Salt
1 bunch WaterCress
Bottled Olive Oil AndVinegar Salad Dressing

Preparation:

About 50 minutes before serving:

Preheat the oven to 400 Degrees F. In a small bowl, mix the bread crumbs, chopped parsley, minced garlic, 2 ts of the olive or salad oil, and ¼ ts of the pepper, blending well. Brush the Dijon style mustard onto the skin side of the chicken-breast halves, then coat with the bread crumb mixture, firmly pressing the coating mixture into the chicken. Spray an 11 X 7-inch glass or ceramic baking dish with non stick cooking spray. Place the chicken, skin side up, in the baking dish. Bake the chicken, without turning, for 20 minutes. Meanwhile, cut each tomato, lengthwise, in half.
On waxed paper, mix the Parmesan cheese, oregano, salt and ¼ ts of black pepper, stirring to mix well. Sprinkle the cheese mixture over the tomato halves. Add the tomatoes to the chicken in the baking dish and bake for an additional 15 to 20 minutes or until the coating on the chicken is crispy and browned and the juices run clear when the chicken is pierced with the tip of a knife.

To Serve:

Toss the watercress with the salad dressing. Arrange the tomatoes, chicken and the salad on 2 plates and sit down to eat.

EACH SERVING CONTAINS:

Calories: 430 Fat: 25 Grams Cholesterol: 87 Milligrams Sodium: 1500 Milligrams.

CRISPY MUSTARD CHICKEN

Servings: 4 servings

Ingredients:

2 tablespoon Mayonnaise (diet)
2 tablespoon Prepared Mustard
¼ cub Wheat germ
1/3 cub Fine, dry Bread Crumbs
½ teaspoon Ground Thyme
¼ teaspoon Salt
4 Chicken Breast halves *

Preparation:

* 4 oz each, skinned and boned
Combine mayonnaise and mustard in a small bowl; stir well. Combine wheat germ and other ingredients except chicken in in a shallow bowl. Brush each chicken breast with mustard mixture, then dredge in breadcrumb mixture.
Place chicken in a 10x6x2" baking dish that has been coated with Pam.
Cover and bake at 350 deg F for 40 minutes. Uncover and bake an additional 20 minutes or until chicken is tender.
PER SERVING: 206 calories, 29.9 g protein, 5.2 g fat, 10 g carbohydrates 69 g cholesterol, 2 mg iron, 435 mg sodium, 38 mg calcium.

Crockpot Chicken & Herb Dumplings

Servings: 1 servings

Ingredients:

3 pound Chicken
Salt and pepper
2 Cloves garlic, minced
¼ teaspoon Powdered marjoram
¼ teaspoon Powdered thyme
1 Bay leaf
½ cub Dry white wine (optional)
1 cub Dairy sour cream
1 cub Packaged biscuit mix
1 tablespoon Chopped parsley
6 tablespoon Milk
10 Small white onions

Preparation:

Sprinkle chicken with salt and pepper, place in crockpot. Insert cloves in one onion. Put all onions into pot. Add garlic, marjoram, thyme, bay leaf and wine. Cover and cook on low 5 to 6 hours. Remove bay leaf and cloves. Stir in sour cream. Increase heat to high and combine biscuit mix with parsley. Stir milk into biscuit mix until well moistened. Drop dumplings from teaspoon around edge of pot.
Cover and cook on high for 30 minutes.

Note: Acquired from Jean Allen (GRDG72B) Prodigy December 30, 1991.

From: Trevor Bates Date: 25 Jun 96

Crockpot Chicken & Rice

Servings: 6 Servings

Ingredients:

½ pound Mushrooms, fresh
½ cub Onions, chopped
2 pound Chicken, raw
1 teaspoon Chicken bouillon
1 teaspoon Poultry seasoning
¼ teaspoon Salt
2 cub Water
¾ cub Rice, uncooked

Preparation:

Slice mushrooms. Remove skin from chicken. Spray 12" skillet with nonstick spray coating. Brown mushrooms, onion, and chicken pieces on all sides over medium heat about 15 minutes. Stir in seasonings and transfer to crockpot. Can be refrigerated overnight. Start crockpot on LOW. When ingredients are heated, add rice. Cook until done.

Crockpot Chicken Cacciatore

Servings: 4 servings

Ingredients:

2 Med Onions; peeled, sliced t
3 pound Chicken; cut up
2 cub Garlic; minced
1 cub Tomatoes; 16 oz
1 cub Tomato sauce; 8 oz
1 teaspoon Salt
¼ teaspoon Pepper
1 ½ teaspoon Dried oregano; crushed
½ teaspoon Dried basil; crushed
1 Bay leaf
¼ cub Dry white wine
Spaghetti; cooked

Preparation:

Place onions in slow cooker. On top of onions place chicken pieces, garlic, tomatoes, tomato sauce, salt, pepper, herbs and wine. Cover pot. Cook on low 6 to 8 hours, or high 3 to 4 hours. Serve chicken with its sauce on spaghetti which you have prepared. Leisure Living Guide to Slow Cooking. Judy Garnett/NC PJXG05A

From: Trevor Bates Date: 25 Jun 96

Crockpot Chicken Fettuccine

Servings: 4 Servings

Ingredients:

2 Chicken breasts; halved
2 tablespoon Olive oil
¼ cub Green onions; chopped
1 teaspoon Garlic; minced
14 ½ ounce Canned tomatoes; drained and
Chopped
1 tablespoon Basil
1 cub Heavy cream
2 Egg yolks
¾ cub Parmesan cheese
8 ounce Fettuccine
1 cub Peas (frozen); thawed
1 ½ cub Mushrooms (fresh); sliced

Preparation:

In skillet, brown chicken breasts in olive oil. Place chicken in crock-pot. Add green onions, garlic, tomatoes, and basil. Cover and cook on Low 7 to 9 hours. Remove chicken and cut into pieces. Return chicken pieces to pot. Stir in cream, egg yolks, and Parmesan cheese.
Cover and cook on high 30 minutes to thicken.
While sauce is thickening, cook fettuccine according to package directions; drain. Add fettuccine, peas and mushrooms. Cover and cook on high 30 to 60 min.
From: Terri Woltmon Date: 04-15-94 (20:09) Number:
208 From

CROCKPOT CHICKEN FETTUCCINE

Servings: 4 servings

Ingredients:

2 Chicken breasts; halved
2 tablespoon Olive oil
¼ cub Green onions; chopped
1 teaspoon Garlic; minced
14 ½ ounce Canned tomatoes; drained and
Chopped
1 tablespoon Basil
1 cub Heavy cream
2 Egg yolks
¾ cub Parmesan cheese
8 ounce Fettuccine
1 cub Peas (frozen); thawed
1 ½ cub Mushrooms (fresh); sliced

Preparation:

In skillet, brown chicken breasts in olive oil. Place chicken in crock-pot.
Add green onions, garlic, tomatoes, and basil. Cover and cook on Low 7 to 9 hours. Remove chicken and cut into pieces. Return chicken pieces to pot.
Stir in cream, egg yolks, and Parmesan cheese. Cover and cook on high 30 minutes to thicken.
While sauce is thickening, cook fettuccine according to package directions; drain. Add fettuccine, peas and mushrooms. Cover and cook on high 30 to 60 min.

Crockpot Chicken Fricassee

Servings: 6 servings

Ingredients:

4 To 5 lb stewing chicken
Cut into serving pieces
2 teaspoon Salt
1 teaspoon Paprika
2 medium Onions -- sliced
3 Stalks celery -- sliced
2 Carrots -- pared and sliced
1 Bay leaf
1 cub Chicken broth
½ cub Flour
½ cub Water
1 package (10 oz.) noodles -- cooked
And drained
Chopped parsley

Preparation:

Rinse chicken pieces and pat dry. Season with salt and paprika. Place sliced vegetables and bay leaf in crock pot. Place chicken on top of vegetables. Pour in chicken broth. Cover and cook on LOW setting for 7 to 12 hours. One hour before serving; turn to HIGH setting. Remove chicken pieces; bone and return meat to the crock pot. Make a smooth paste of flour and water and stir into liquid in crock pot. Cover and cook until thickened. Serve over hot noodles; sprinkle with chopped parsley. (RIVAL CROCK POT COOKING. 1975)

From: Bill Spalding Date: 08 Jun 96

Crockpot Chicken Parmigiana

Servings: 6 servings

Ingredients:

3 Chicken breasts
1 Small egg plant sliced
1 Egg
10 ½ ounce Can pizza sauce
1 teaspoon Salt
6 Slices mozzarella cheese
¼ teaspoon Pepper
1 cub Dry bread crumbs
½ cub Butter

Preparation:

If using whole chicken breasts, cut into halves. In a bowl beat egg, salt, and pepper. Dip chicken into the egg, then coat with crumbs. In a large skillet or crock-pot with a browning unit, saute chicken in the butter. Arrange eggplant and the chicken in pot, (place eggplant on the bottom or it will not cook completely.) Pour pizza sauce over the chicken. Cover and cook on low 6 to 8 hours. Add > mozzarella cheese; sprinkle Parmesan cheese on top. Cover and cook 15 minutes.

From: Trevor Bates Date: 25 Jun 96

CROCKPOT CHICKEN PARMIGIANA

Servings: 6 servings

Ingredients:

3 Chicken breasts
1 Small egg plant sliced
1 Egg
10 ½ ounce Can pizza sauce
1 teaspoon Salt
6 Slices mozzarella cheese
¼ teaspoon Pepper
1 cub Dry bread crumbs
½ cub Butter

Preparation:

If using whole chicken breasts, cut into halves. In a bowl beat egg, salt, and pepper. Dip chicken into the egg, then coat with crumbs. In a large skillet or crock-pot with a browning unit, saute chicken in the butter.
Arrange eggplant and the chicken in pot, (place eggplant on the bottom or it will not cook completely.) Pour pizza sauce over the chicken. Cover and cook on low 6 to 8 hours. Add > mozzarella cheese; sprinkle Parmesan cheese on top. Cover and cook 15 minutes.

Crockpot Chicken Stew

Servings: 1 servings

Ingredients:

1 Frying chicken
3 Carrots; cut diagonally in
" chunks
3 medium Idaho potatoes; chunked
2 large Onions (I like vidalia'swhen in season)Seasoned pepper;to taste
¼ teaspoon Thyme
¼ teaspoon Basil
¼ teaspoon Oregano
1 can Cream of chicken soup
1 tablespoon Worcestershire sauce

Preparation:

Place half of veggies in the pot, add chicken. Mix pepper and spices and sprinkle over meat. Add the rest of veggies and top with the soup. Sprinkle with Worcestershire sauce. Cover and cook on LOW 8 to 10 hours, or until meat is very tender and veggies are done. I put it on in the morning and its ready whenever we are. The only bad part about this recipe is that you have to take the meat off the bones. Mine is usually cooked to the point where it falls off the bones but you still have that mess.
If desired, potatoes may be omitted and the stew, when done, may be served with large macaroni cooked separately. Leftovers can be refrigerated all in the same pot and reheated in bowls in the microwave at 50% power.

/\/\ichael =================
& Ms. /\/\ | /-\ /\/\ |
\/\/eslie =================
From: Michael Grosz

CROCKPOT SWEET AND SOUR CHICKEN

Servings: 4 servings

Ingredients:

1 Carrot; cut in pieces
1 Green pepper; cut in pieces
1 Med Onion; quartered
4 Boneless chicken breasts; *
3 tablespoon Instant tapioca; (heaping)
8 ounce Pineapple chunks; canned, **
2 tablespoon Candied ginger; or fresh,***
1/3 cub Dark brown sugar; packed
1/3 cub Red wine vinegar
1 tablespoon Soy sauce
1 teaspoon Instant Chicken bouillon
½ teaspoon Garlic powder
1 Med Green pepper; strips
10 Fresh cilantro leaves; opt.
Rice; hot, cooked

Preparation:

*Remove all skin and any fat from chicken before cooking. ** DO NOT DRAIN the pineapple, include the juice in the crockpot. ***Mince the ginger if using fresh ginger. For crockpot cooking -Put vegs. in bottom of crockpot.
Sprinkle tapioca over vegetables. Place chicken atop vegetables. Combine all other ingreds. except rice in a small bowl. Pour over chicken. Cover crockpot and turn to low and cook for 8-10 hours. Before serving make rice.
Serve over rice. Leftovers can be reheated in microwave. To cook in oven:
Put vegetables in bottom of a greased pan. Sprinkle vegs. with tapioca. Add chicken to pan. Combine all other ingreds. except rice in a small bowl.
Pour over chicken. Cover pan tightly with foil. Bake in 300 deg. oven for 2 hours. Before serving make rice. Serve over rice. Leftovers can be reheated in microwave. Judy Garnett/NC pjxg05a.

CROCODILE CAFE'S CHICKEN TORTILLA SOUP

Servings: 8 servings

Ingredients:

2 quart Chicken stock
Red onion, large, diced
3 Corn tortillas, fried/broken
3 Roma tomatoes, diced
½ Bunch of cilantro
8 ounce Ancho chile paste *
2 Chicken breast halves **
Salt to taste
6 ounce Ranchero cheese, crumbled
2 Corn tortillas, fried crisp

Preparation:

* or 6 or 7 ancho chiles pureed
** large, cooked and shredded
Bring 1 qt chicken broth to boil with onion in soup pot. Combine remaining chicken broth with 3 fried tortillas in a blender and blend until combined and slightly thickened. Pour into heated broth along with tomatoes, cilantro, chile paste, and chicken. Season to taste with salt.
Bring again to boil. Serve garnished with ranchero cheese and tortilla strips.
NOTE: To puree ancho chiles, soak 6 or 7 chiles in hot water until tender, or simmer just until tender. Remove stem and seeds and puree in blender with small amount of water until paste in formed. Strain through sieve to remove skin, if desired.
Each serving with cheese and chips contains about:
146 calories, 866 mg sodium, 31 mg cholesterol, 4 g fat, 9 g carbohydrates, 17 g protien, 0.55 g fiber.
-- from the CROCODILE CAFE, Pasadena, CA.

CRUSTADE OF CHICKEN AND PIGEON

Servings: 6 servings

Ingredients:

12 ounce Wholewheat pastry
1 Pigeon
2 Chicken breasts
Or whole legs
2/3 cub Dry white wineseveral grinds of blackpepper
4 Cloves
½ ounce Butter
2 ounce Mushrooms, roughly chopped
1 ounce Raisins
3 large Eggssaltpepper
½ teaspoon Ground ginger

Preparation:

Roll out 8 oz of the pastry and line a 8 inch flan dish; back the crust blind.
Put the pigeon in a pot with the stock, wine, pepper and cloves and cook very slowly for an hour. Add the chicken and continue to cook for a further 45 minutes or till the meat of both birds is really tender. Meanwhile cook the mushrooms lightly in the butter. Remove the birds from the stock and bone them. Cut the flesh into quite small pieces, mix it with the mushrooms and the raisins and spread them over the base of the flan case. Beat the eggs with a fork and season with the salt, pepper, and ginger. Add 1 cup of the cooking juices and pour over the meat in the flan case. If you want to have a lid, roll out the rest of the pastry and cover the flan. Bake it in moderate oven (350 F) for 25 minutes if uncovered, 35 minutes if covered.
Serve warm with a good green salad.
For a more 20th century flavor-- double the chicken, leave out the pigeon, and substitute 1 oz chopped fried bacon for the raisins.

Cuban Chicken

Servings: 1 Servings

Ingredients:

¼ cub Oil; vegetable
1 Garlic clove; minced & peel
1 small purple peeled
½ package Peas;frozen,thawed;10 oz
1 can Tomatoes;1 lb peeled,drained & chopped
3 cub Rice; cooked, cold
1 cub Ham; slivered;opt.
2 cub Chicken;cubed & cooked
½ cub Olives;green;pimento stuffedsliced
1 Avocado;peeled & pitted

Preparation:

Heat wok, add oil, garlic, onion & peas. Stir fry about 2-3 minutes till onion is soft. Add tomatoes, rice, ham, chicken and olives. Stir and lift till heated, place in centre of large platter. Surround with slices of avocado. Serves 4-6

CUMIN CRUSTED CHICKEN SALAD

Servings: 4 servings

Ingredients:

¼ cub Chopped Tomato
3 tablespoon Peeled, Chopped Cucumber
3 tablespoon Chopped Green Pepper
1 tablespoon Chopped Purple Onion
1 small Jalapeno Pepper Chopped
1 tablespoon Ground Cumin
1 teaspoon Pepper
4 (4 Oz. ) Chicken Breasts
Boned And Skinned
1 tablespoon Red Wine Vinegar
Cherry Tomatoes (Optional)
Fresh Basil (Optional)

Preparation:

Combine Tomato, Cucumber, Green Pepper, Purple Onion & Jalapeno Pepper in A Small Bowl & Set Aside. Combine Cumin & Pepper. Rub All Sides Of Chicken Breasts With This.Place A Large Cast Iron Skillet Over Medium High Heat Until Hot. Add Chicken & Cook 6 Min. On Each Side OR Until Tender. Remove From Skillet, Reserving Drippings in Skillet. Set Chicken Aside.
Add Vinegar To Pan Drippings & Cook 2 Min, Stirring Constantly. Pour Over Reserved Vegetable Mixture, Tossing Well. Thinly Slice Each Chicken Breast Diagonally Across Grain & Arrangeon Individual Serving Plates. Serve With Reserved Vegetable Mixture.Garnish Each Serving With Cherry Tomatoes & Basil.
155 Cal. Per Chicken Breast Half & 3 T. Vegetable Mixture.

CURRIED CHICKEN

Servings: 6 servings

Ingredients:

3 each Chicken breasts, halved
3 tablespoon All purpose flour
1 ½ cub Sliced onion
1 tablespoon Water
1 each Apple, peeled, chopped
¼ teaspoon Curry powder
⅛ teaspoon Ground ginger
⅛ teaspoon Ground tumeric
½ teaspoon Salt
⅛ teaspoon Pepper
1 cub Chicken broth
1/3 cub Raisins

Preparation:

Preheat oven to 350F. Rinse chicken, pat dry; dredge in flour. Spray a large non stick skillet with vegetable spray; heat over medium high.
Add chicken and cook just until brown; turn and brown other side. Put chicken in a medium size shallow casserole. In skillet over low heat, cook onion in 1 T water 5 minutes; add apple and cook 1 min. Spoon over chicken; sprinkle with spices. Pour broth over all. Bake, covered, 55 min or until tender. Add raisins and cook 5 minutes longer. Cal: 214; Fat 4 g.

CURRIED CHICKEN & MANGO SALAD

Servings: 4 servings

Ingredients:

2 quart Water
4 (4 Oz.) Boneless, Skinned
Chicken Breasts
¾ cub Plain Yogurt
1 tablespoon Lime Juice
1 tablespoon Honey
1 teaspoon Curry Powder
⅛ teaspoon Salt
½ teaspoon Pepper
1 cub Peeled Cubed Mango, Papaya
OR Pineapple
4 Lettuce Leaves

Preparation:

Bring Water To A Boil in A Medium Saucepan. Add Chicken. Reduce Heat & Simmer 15 Min. OR Until Chicken Is Tender. Remove Chicken & Let Cool. Cut Into ½ in. Pieces & Set Aside.
Combine Yogurt, Lime Juice, Honey, Curry Powder, Salt & Pepper in A Medium Bowl. Mix Well. Add Mango & Reserved Chicken. Toss Well. Spoon Salad Onto Lettuce Lined Individual Serving Plates. (Fat 3.9. Chol. 75.) (Good Also With Chopped Celery Added.)

Curried Chicken Breast

Servings: 6 Servings

Ingredients:

6 Skinless boneless chickenbreast (about 2 pounds)
2/3 cub Plain nonfat yogurt
1 teaspoon Ground coriander
1 teaspoon Ground ginger
1 teaspoon Sesame seed
¼ teaspoon Cayenne
⅛ teaspoon Ground turmeric
4 Cloves garlic, crushed
3 large Onions, thinly sliced
1 tablespoon Margarine
Paprika to taste
1 small Cucumber

Preparation:

Place chicken in ungreased rectangular baking dish.
13x9/2 inches.

Mix yogurt, coriander, ginger, sesame seed, red pepper, turmeric and garlic; pour over chicken.

Turn chicken to coat with marinade. Cover and refrigerate at least 4 hours, but no longer than 24 hours.

Heat oven to 350ø.

Cook onions in margarine in 10-inch nonstick skillet over medium heat about 10 minutes, stirring
frequently, until onions are tender.

Remove chicken from baking dish; stir onions into yogurt mixture in baking dish.

Place chicken on onion mixture. Sprinkle with paprika.

Bake uncovered about 1 hour or until juices of chicken run clear.

Cut cucumber length lengthwise into halves; remove seeds. Chop cucumber; sprinkle over chicken.

NUTRITIONAL INFORMATION (1 SERVING):

Calories 210 Protein 44%

Protein, g 29 Vitamin A 4%

Carbohydrate, g 10 Vitamin C 6%

Fat, g 6 Thiamin : 6%

Unsaturated 4 Riboflavin 10%

Saturated 2 Niacin
: 42%

Dietary Fiber, g 2 Calcium : 8%

Cholesterol, mg 70 Iron
: 8%

Sodium, mg 110

Potassium, mg 470

SOURCE: Betty Crocker's New Choices Cookbook

From Bob Hogan, Lucifer-Net Cuisine 1995

CURRIED CHICKEN DINNER

Servings: 6 servings

Ingredients:

2 ½ cub Water
1 cub Brown Rice, uncooked
1 ½ teaspoon Chicken bouillon powder
6 Chicken breast halves *
2 ½ cub Water
½ teaspoon Curry powder
¼ teaspoon Salt
2 cub Unsweetened Orange juice
2 tablespoon Cornstarch
2 tablespoon Dry Sherry
1 teaspoon Groung Ginger
1 teaspoon Grated Orange rind
2 cub Diagonally sliced Celery
1 Lg sweet Red Pepper **
1 Lg Green Pepper **

Preparation:

* 6 oz each
** seeded and cut into julienne strips
Combine 2 ½ 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 ½ cups water, curry powder, and salt in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until chicken is tender; drain. Bone chicken, and cut into bite-size pieces; set meat aside.
Combine orange juice, cornstarch, sherry, and ginger in a small bowl, stirring until cornstarch is dissolved; set aside.
Coat a large nonstick skillet with Pam; place over med-hi heat until hot.
Add celery and peppers, and saute until crisp-tender. Stir in reserved chicken and orange juice mixture; bring to a boil. Cook 1 minute, stirring constantly, until thickened. To serve, spoon chicken mixture over hot, cooked rice.
PER SERVING: 332 calories, 32.1 g protein, 4.5 g fat, 39.3 g carbohydrates, 78 g cholesterol, 2.2 mg iron, 409 mg sodium, 51 mg calcium.

CURRIED RICE WITH CHICKEN AND WALNUTS

Servings: 4 servings

Ingredients:

2 teaspoon Canola oil
2 ounce Coarsely chopped Ca. walnuts
1 tablespoon Curry powder
1 tablespoon All-purpose flour
1 teaspoon Ground ginger
½ teaspoon Ground allspice
1 cub Low-sodium chicken broth
5 ounce Chicken breast; cubed (skinless, boneless)
1 cub Unsweetened applesauce
4 ounce Aromatic rice
½ cub Plain nonfat yogurt

Preparation:

In medium nonstick skillet, heat oil. Add next 5 ingredients and stir-fry 2 minutes. Add chicken broth, stirring until smooth. Add chicken and applesauce; cook 3 minutes more.

Add rice and 1 cup water to pan; simmer, covered, 15 minutes; stir 2-3 times, until rice is cooked. Remove from heat; stir in yogurt.

Each serving provides:
* 1 FA, ½ FR, 1-½ P, 1 B, 25 C

Per serving:
* 317 cal, 15 g pro, 38 g car,
* 12 g fat: 6 g poly, 4 g mono, 1 g sat
* 63 mg sod, 21 mg chol

Source: Wonderful World of Walnuts & Rice
(Weight Watchers Magazine in association with The Rice Council and The Walnut Marketing Board)

Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias

CURRIED SPINACH SALAD

Servings: 4 servings

Ingredients:

-Sandy Brinks
2 Chicken breasts; raw, whole,cut into thin strips
2 tablespoon Oil
2 tablespoon Soy sauce

SALAD:
6 cub Spinach; torn
1 cub Apple; tart, chopped
¼ cub Peanuts
¼ cub Raisins

DRESSING:
2/3 cub Oil
½ cub Maple-flavored syrup
½ cub Cider vinegar
1 tablespoon Instant minced onion
1 teaspoon Curry powder
1 teaspoon Prepared mustard
¼ teaspoon Salt

Preparation:

For Dressing: Combine all in blender. Blend 15 seconds. Chill 4 hours or overnight. Makes 1-2/3 cups dressing. 60 calories per tablespoon.
Saute chicken in oil after marinating in soy sauce. Drain and chill 4 hours or overnight.
For Salad: Combine spinach with 1 cup dressing or less if desired and toss. Divide into 4 plates. Divide chicken, apple, peanuts, raisins and place on top of spinach. Serve immediately with additional dressing if desired. Each serving : 525 calories.
This dressing if very good and I have used it with other types of spinach salads and have also made it with low calorie syrup. The original recipe called for real maple syrup which makes the dressing extra special.
Serve with a good crusty french bread.

CURRIED SPINACH-FILLED CHICKEN BREASTS

Servings: 6 servings

Ingredients:

FILLING:
2 tablespoon Oil
1 cub Chopped onions
1 teaspoon Minced garlic
9 ounce Pkg Green Giant HarvestFresh Frozen Spinach,thawed, drained
¾ teaspoon Salt
½ teaspoon Cumin
½ teaspoon Coriander
½ teaspoon Turmeric
½ teaspoon Cayenne

CHICKEN ROLLS:
6 Boneless, skinlesschicken breast halves
1 tablespoon Lime juice
1 tablespoon Butter, melted
¼ teaspoon Turmeric

RICE & GARNISHES:
3 cub Hot cooked rice
2 tablespoon Lime juice
2 tablespoon Up to ...
4 tablespoon Chopped fresh cilantro
Additional fresh cilantro
Lemon & lime slices

Preparation:

Heat oven to 350 degrees. Lightly grease 8 x 8" or 12 x 8" baking dish. Heat oil in medium skillet over medium-high heat until hot. Add onions and garlic; cook and stir 2 minutes.
Reduce heat to medium. Add spinach and remaining filling ingredients; cook and stir 5 minutes. Remove from heat; set aside. Place one chicken breast half, boned side up, between 2 pieces of plastic wrap. Working from center, lightly pound chicken with rolling pin or flat side of mallet until about ¼" thick; remove wrap. Repeat with remaining chicken breasts. In small bowl, combine 1 T lime juice, butter and ¼ t turmeric; mix well. Brush smooth side of each chicken piece with lime juice mixture; turn each piece over and spread unseasoned side evenly with 3 T filling. Starting with short side of chicken breast, roll up tightly. Place, seam side down, in greased dish. Bake for 30 to 40 minutes or until chicken is no longer pink. Cool 5 minutes. Cut crosswise into ½" slices. Place cooked rice on serving platter & arrange chicken slices, slightly overlapping on rice. Sprinkle 2 T lime juice and chopped cilantro over chicken and rice. Garnish with fresh cilantro, lemon and lime slices.

CURRY CHICKEN

Servings: 4 servings

Ingredients:

4 Chicken breast,boned+skinned
2 cub Bell pepper,chopped or slice
2 cub Red pepper,chopped or sliced
2 Green onions, sliced
2 teaspoon Curry, more-less, to taste
¼ teaspoon Turmeric
4 Red Apple, cored-sliced
1 cub Water

Preparation:

Place in covered baking dish all of the ingredients. Cover tightly and cook in preheated oven at 350 degrees for 35 to 45 minutes.

CURRY CHICKEN WITH GRAPES

Servings: 8 servings

Ingredients:

8 Chicken breasthalves (boned)
6 cub Grapes, seedless(or less; vary amountto taste)
2 cub Mayonnaise
4 teaspoon Curry powder
3 teaspoon Olive oil
1 teaspoon Cayenne pepper
½ teaspoon Black pepper, ground
1 teaspoon Fruit vinegar

Preparation:

Make the sauce by mixing together all ingredients except the chicken and the grapes. Season to taste (sample by dipping a grape into the sauce and then eating it).

Broil the chicken breasts (3-5 minutes on each side in a preheated broiler), then dice or shred into small bite-sized pieces.

Mix chopped chicken with about 2 cups of whole grapes. Cover with the sauce. Add more grapes to taste. My taste is to add vast quantities of grapes.

NOTES:

* Chicken fruit salad curry -- One day I was invited to a beach picnic, and asked to bring a salad. A friend and I got together in his kitchen and concocted a curried chicken salad with grapes. It was delicious, but we forgot to write down the recipe. After some more experimentation, I have come up with this recipe. I don't know if it is the same as what we made that day at the beach, but it is delicious.

: Difficulty: easy.
: Time: 20 minutes including cooking the chicken.
: Precision: no need to measure.

: Tracy Larrabee
: Stanford University, Computer Science Department, Palo Alto, CA, USA : larrabee@sushi.stanford.edu larrabee@decwrl.dec.com

: Copyright (C) 1986 USENET Community Trust

CURRY IN A HURRY

Servings: 4 servings

Ingredients:

1 pound Shrimp or boneless, skinlesschicken breasts
2 ½ tablespoon Oil
1 ½ teaspoon Curry powder
¼ teaspoon Red chili powder orcayenne pepper
1 teaspoon Crushed garlic
1 can Crushed or whole skinlesstomatoes, chopped (1 lb)
1 teaspoon Crushed ginger (opt)
Salt to taste
1 tablespoon Heavy cream (opt)
¼ cub Fresh chopped coriander
½ teaspoon Lemon juice

Preparation:

If using shrimp, clean and devein. Saute them lightly on both sides until they become pinkish, then set aside. If using chicken, cut the meat into 1" strips and set aside. In a saucepan or wok, heat the oil and "splutter fry" the curry powder and red chili powder and then the garlic rapidly for 30 seconds. Add the tomatoes, then add the ginger, if desired, and salt; mix well and bring to a boil. Add the chicken or shrimp, and simmer until cooked (3-5 minutes for the shrimp, 6-10 minutes for the chicken). Finally, do the "fimmering" process, simmering on high heat until the oil floats to the top for a minute or so. Remember that overcooking or overspicing can kill the curry.
Use the optional cream to tame the curry or adjust the flavor.
Garnish with freshly chopped coriander and a squeeze of lemon juice.
Serves 2 as a main dish, 3-4 when served with other dishes.

Deep Fried Chicken

Servings: 8 servings

Ingredients:

1 Archer Teacher Fish Batter(see below)
1 Dry Coating Mix from TheBig Bucket InThe Sky Recipe(see below)
3 pound Fryer chicken or all chickenwings or all drumsticks orchicken breasts
Oil
Crisco Shortening

ARCHER TEACHER FISH BATTER:
3 cub Boxed pancake mix
3 cub Club Soda

DRY COATING MIX:
2 package Good Season's Italian SaladDressing Mix
3 tablespoon Flour
2 teaspoon Salt

Preparation:

ARCHER TEACHER FISH BATTER:
Whip together the boxed pancake mix (used dry from the box) with the club soda, till the batter becomes the consistency of buttermilk.
You may have to add a little more club soda to achieve this consistency. (Perhaps a ½ cup more will do!) Set it aside.

Now make up the dry coating mix from the Big Bucket In The Sky recipe, putting it into the plastic food bag, just as directed.

Moisten your chicken pieces, using the chicken pieces indicated but only 3 pounds, mind you. First dip the moistened pieces, 1 at a time, into the dry coating mix and then into the prepared fish batter and back again into the dry coating mix and then into 385 degree F -- hot oil in equal parts with solid Crisco -- at least 3" deep in your electric fryer or 2 ½ quart heavy saucepan.

Fry on all sides till coating is golden brown and crispy looking.
Spear the pieces, 1 at a time, out of the hot oil mixture, using the tip of a sharp knife, instead of tongs, so that you do not risk breaking the coating surface and suffering through the heart ache of having the coating end up in the bottom of the pan. Transfer the browned pieces to a cookie sheet and keep them in a 325 degree F -- oven, uncovered, until all of the pieces have been fried.

Loosely cover pieces in foil and continue baking at 325 degrees F about 15 minutes or till fork tender, testing the largest piece of chicken for doneness. A 3 pound fryer will accomodate 4 people nicely.

Archer Teacher as in Arthur Treacher
Big Bucket In The Sky as in Kentucky Fried Chicken

Source: Gloria Pitzer's Secret Fast Food Recipes 1976 reprinted 1985

DEEP-FRIED LEMON CHICKEN

Servings: 2 servings

Ingredients:

1 Green bell pepper
1 Red bell pepper
1 pound Chicken breast,boneless

BATTER:
½ cub Flour
¼ cub Cornstarch
¼ teaspoon Salt
½ teaspoon Baking powder,double-acting
½ teaspoon Vegetable oil

SAUCE:
1 Lemon
3 tablespoon Sugar
½ cub Water
1 teaspoon Cornstarch
2 teaspoon Water
Parsley sprigs

Preparation:

Wash and seed the peppers. Cut each one into strips about 2 x ¼ inches.
Cut the boneless chicken breast into strips about 3 x ½ inches.

Prepare the batter by mixing in a bowl the flour, cornstarch, baking powder, salt, water and oil. Stir until smooth.

Cut half of the lemon into thin semicircular slices. Prepare the lemon sauce by squeezing the juice from the other half of the lemon and combining in a cup with the sugar and water. Stir well.

Combine about 1 teaspoon cornstarch and about 2 teaspoon water in a second cup. This mixture will be used later to thicken the lemon sauce. Dip each piece of chicken in the batter and let the excess drip back into the bowl.

Deep fry the chicken in small batches. It is best to use an electric deep fryer, but if this is not available, heat about 1 quart of vegetable oil in a wok or deep pan until it is very hot. Then add about 5 pieces of chicken at a time to the oil and cook, covered, for about 5 minutes or until a golden brown crust forms. Check once a minute to see if the pieces are sticking together, and if so, separate them. After each batch is finished, set aside on a paper towel to drain off the excess oil.

Cook the lemon sauce by pouring the lemon-sugar mixture into a saucepan and bring to a boil. Add the cornstarch-water mixture and stir until thickened.

To please the eye as well as the palate, mix up the chicken and colored pepper pieces and pile on a plate. Top with sprigs of parsley and place the lemon slices around the outside of the plate. Put the hot lemon sauce in a cup so that people can pour it over their chicken just before eating, to keep it crispy.

Serve with rice. Don't forget to start the rice so that it will be done at the same time as the chicken.

A nice-looking dish for company. The deep-fried chicken pieces can also be served as party snacks instead of junk food.

NOTES:

* Crispy chunks of chicken in sweet lemon sauce. Yield: Serves 2-3.

: Difficulty: With an electric deep fryer, easy; without one, moderate.
: Time: 45 minutes.
: Precision: Measure the batter ingredients.

: Andy Tanenbaum
: Dept. of Math and Computer Sci., Vrije Universiteit, Amsterdam, HOLLAND : ast@cs.vu.nl seismo!mcvax!cs.vu.nl!ast

: Copyright (C) 1986 USENET Community Trust

Diabetic Chicken Cacciatore

Servings: 4 servings

Ingredients:

2 large Chicken Breasts
1 can Tomato sauce
4 ounce Mushrooms (sliced)
½ medium Onion, chopped
1 teaspoon Oregano
1 teaspoon Salt
¼ teaspoon Garlic powder
¼ teaspoon Pepper

Preparation:

Place chicken in 8x8" baking dish (if a whole chicken is used, use a dish appropriate for one layer of chicken). Mix all other ingredients and pour over chicken. Cover with waxed paper and microwave on high for 9-10 minutes. Re-arrange chicken and recover with wax paper and cook 6-10 minutes or until chicken is tender. Rest 8-10 minutes covered to carry over cook.

This is really good served with cooked spaghetti noodles.

1 serving

DIANE'S CHICKEN

Servings: 4 servings

Ingredients:

4 Chicken breasts, skinless
1 can Cream of mushroom
1 can Cream of celery
1 1/3 cub Water
1 cub Rice (convertors)
½ package Lipton onion soup mix

Preparation:

Combine everything but chicken in casserole dish, then place chichen on top. Cover, bake at 350 degrees 1 ½ hous. Uncover chicken last 20 minutes for browning.

DIJON CHICKEN

Servings: 4 servings

Ingredients:

4 Chicken breast halves,skinned and boned
2 tablespoon Butter
1 can VEG-ALL Mixed Vegetables(16 oz)
1 can Chicken broth (12 oz)
½ cub Light cream
¼ cub Flour
1 tablespoon Dijon mustard
1 ½ cub Cooked noodles
⅛ teaspoon White pepper

Preparation:

1. Melt butter in skillet; cook chicken about 20 minutes, or until tender.
Remove from pan.

2. Drain VEG-ALL and add liquid to pan juices with chicken broth.

3. Combine light cream and flour; add to liquid in pan. Cook and stir until thickened; stir in mustard.

4. Heat vegetables and cooked noodles in a little of the sauce.

5. Heat chicken in remaining sauce and serve over vegetable mixture.

DRIED FISH BELLY SOUP - KAPAW PLA *

Servings: 4 servings

Ingredients:

4 cub Water
1 Whole Chicken Breast
8 ounce Dried Fish Belly/Fish MawSoaked In Hot Water UntilSoft
1/3 cub Light Soy Sauce
1 tablespoon Sweet Soy Sauce
½ cub Bamboo Shoot Strips
¼ teaspoon White Pepper
4 small Hard-Cooked Eggs, Sliced
¼ cub Minced Cilantro/Coriander

Preparation:

Once the fish belly has been soaked in hot water it develops an interesting gelatinous texture which easily absorbs other flavors.
~------------------------------------------------------------------------- Heat the water to boiling in a large saucepan and simmer the chicken breast for about 10 to 15 minutes or until done. Reserve the chicken stock.

Place the cooked chicken breast in cold water to cool. Remove the neat from the bone and discard the skin. Shred the meat and set aside.

Drain the dried fish belly, squeeze out any excess water and cut into 1 inch pieces.

Heat the chicken stock to boiling, add the dried fish belly and all the remaining ingredients except the eggs and the cilantro. Stir in the shredded chicken and cook until hot. Pour into a serving bowl and garnish with egg slices and cilantro.

From: Thailand The Beautiful Cookbook. Typed by Syd Bigger.

DRUNKEN CHICKEN SALAD

Servings: 4 servings

Ingredients:

4 Boned chicken breasts; cook
1 cub Sherry
1 teaspoon Salt
½ teaspoon Sugar
1 Head red leaf lettuce
½ cub Cilantro; (leaves) optional
3 tablespoon Sesame seeds; toasted golden
4 Scallions; w/green, chopped

Preparation:

Cut cooked chicken breasts in half. Put in large bowl with wine, salt and sugar. Toss, cover and marinate for 24 hours in the refrigerator. Next day drain off marinade. Arrange lettuce leaves on serving platter; place chicken pieces in the center. Sprinkle with sesame seed, cilantro leaves, and scallions. Judy Garnett/pjxg05a Raleigh, NC

Easy Baked Chicken

Servings: 4 Servings

Ingredients:

4 Chicken breast ½'s,skinned
⅛ teaspoon Garlic powder
⅛ teaspoon Black pepper
1 can Cream of broccoli soup
½ cub Water
4 cub Noodles, cooked, no salt

Preparation:

Spray 2-qt. baking dish with food release; arrange chicken, bone side down, in dish. Sprinkle with garlic powder and pepper. Bake at 375 F. for 30 min.

Combine soup and water, spoon over chicken. Bake 30 min. or until chicken is no longer pink and juices run clear. Serve with pasta.

Nutritional values per serving: Calories 500, Protein 58g, Carbohydrate 46g, Fat 8g, Cholesterol 140mg, Sodium 410mg

Easy Chicken & Dressing

Servings: 4 Servings

Ingredients:

1 Chicken
½ can Water
1 can Cream of chicken soup
½ cub Melted butter or chicken
Broth
1 can Cream of celery soup
1 Pepperidge Farm corn bread
Stuffing

Preparation:

Contributed to the echo by: Pat Knox Easy Chicken and Dressing Debone chicken, cut into bite-size pieces. Mix with soups and water. Put in a 9x13 inch baking dish. Sprinkle bread stuffing over this mixture.
Pour broth or butter over it. Bake for 30 minutes at 350 degrees or until stuffing is brown.

Easy Chicken & Dumplings

Servings: 1 Servings

Ingredients:

4 Chicken breasts OR>>
Chicken pcs. of your choice.
Few drops yellow food color
1 Stick oleo
1 can Chicken broth
Salt & pepper to taste
20 small Flour tortillas

Preparation:

Put chicken in large pot filled about ¾ full of water. Cook until tender. Remove chicken and debone, or if you prefer, may leave chicken without deboning.
Add remaining ingrredients, except tortillas, back in boiling broth water. Take shears and cut FLOUR tortillas in strips and drop in boiling broth (do not use corn tortillas). Cook about 20 minutes or so until done. These dumplings look and taste as good as regular dumplings. This makes a large quantity, so can be halved if you desire. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A

Easy Chicken & Dumplings - Crockpot

Servings: 4 Servings

Ingredients:

FOR 3-½ QUART:
3 pound Chicken -- cut up
½ cub Chicken bouillon broth
2 teaspoon Salt
½ teaspoon Pepper
½ teaspoon Poultry seasoning
3 Stalks celery -- cut in 1inch pieces
3 small Carrots cut into 1 inchpieces
2 cub Packaged biscuit mix
¾ cub Milk
1 teaspoon Parsley flakes

Preparation:

Wash chicken pieces; cut away excess fat. Place raw chicken pieces in crock with largest bony pieces on bottom. Add bouillon broth; sprinkle chicken with salt, pepper, poultry seasoning. Add celery and carrots on top. Cover. Place crock into outer shell; cook. For 3 ½ quart:
Cook on Low setting, 8 to 10 hours or High setting 4 to 4 ½ hours.
For 5 ½ quart: Cook on Low setting, 6 to 8 hours or High setting, 3 to 3 ½ hours. Combine biscuit mix, milk, parsley flakes; stir until just moistened. Drop dumpling mixture by spoonfuls (about 8) over steaming chicken; cover, cook on High setting 30 minutes in 3 ½ quart; 15 to 20 minutes in 5 ½ quart. (Do not remove the cover during the steaming of the dumplings). Serve immediately - when dumplings are at their best. Makes 4 servings.

Original Source not noted on file
From: Dorothy Flatman Date: 05 Feb 97

Easy Chicken Cacciatore

Servings: 8 Servings

Ingredients:

¼ cub Olive Oil
½ teaspoon Crushed Red Pepper
2 pound Boneless Chicken Breasts *
½ pound Thickly Sliced Mushrooms
Jar Ragu Spaghetti Sauce **
2 large Sweet Peppers ***
1 large Green Pepper ****
¾ teaspoon Dried Thyme; crushed
2 tablespoon Red Wine Vinegar
Hot cooked spaghetti or linguini

Preparation:

* Cut into thin strips ** 48oz Old World Style or use home made *** Red or Yellow; cut into thin strips **** Cut into thin strips

Heat olive oil and red pepper in a Dutch oven on medium-high heat. Add chicken and saute 5 mins. or until golden brown. Remove chicken from oven with a slotted spoon; set aside. Add mushrooms; saute 4 to 5 mins or until tender. Stir in spaghetti sauce, peppers, thyme, vinegar and chicken; bring to a boil. Reduce heat and simmer 8 to 10 mins or until peppers are just tender, stirring occasionally. Serve over spaghetti or linguini. From: Terri Woltmon Date: 04-15-94 (20:09) Number: 208 From

EASY CHICKEN CACCIATORE

Servings: 8 servings

Ingredients:

¼ cub Olive Oil
½ teaspoon Crushed Red Pepper
2 pound Boneless Chicken Breasts *
½ pound Thickly Sliced Mushrooms
Jar Ragu Spaghetti Sauce **
2 large Sweet Peppers ***
1 large Green Pepper ****
¾ teaspoon Dried Thyme; crushed
2 tablespoon Red Wine Vinegar
Hot cooked spaghetti or linguini

Preparation:

* Cut into thin strips ** 48oz Old World Style or use home made *** Red or Yellow; cut into thin strips **** Cut into thin strips

Heat olive oil and red pepper in a Dutch oven on medium-high heat. Add chicken and saute 5 mins. or until golden brown. Remove chicken from oven with a slotted spoon; set aside. Add mushrooms; saute 4 to 5 mins or until tender. Stir in spaghetti sauce, peppers, thyme, vinegar and chicken; bring to a boil. Reduce heat and simmer 8 to 10 mins or until peppers are just tender, stirring occasionally. Serve over spaghetti or linguini.

Easy Chicken Casserole

Servings: 1 servings

Ingredients:

7 Chicken breast halves
2 cub Cream of chicken soup
1 package Stove Top Stuffing
3 cub Chicken broth

Preparation:

Cook chicken breasts (save broth). Cut into bite size pieces. Place in bottom of 9 by 13-inch pan. Spread both cans of soup over chicken.
Spread stuffing on top, then add the 3 cups of broth. Bake at 375 degrees for 40 minutes.

By: Martha Hitt
Source: Shelbyville (TN) Times-Gazette, October 22, 1991

From: Heather Tucker Date: 23 Jun 96

Easy Chicken Creole

Servings: 4 Servings

Ingredients:

1 cub Chopped onion
1 Clove garlic, crushed
2 tablespoon Flour
2 ¼ cub Chicken broth
¼ teaspoon Sugar
Black pepper to taste
1 Med. Bell pepper, diced
3 tablespoon Oil
1 can Tomato paste ( 6 oz.)
½ teaspoon Salt
¼ teaspoon Tabasco sauce (or to taste)
2 cub Cooked, cubed, chicken

Preparation:

Saute onion, green pepper and garlic in oil until tneder, stirring occasionally. Add flour, stir just until flour starts to brown. Stir in tomato paste, broth, salt, sugar and Tabasco sauce. Cook and stir until mixture comes to boil and thickenes. Stir in chicken and black pepper. Simmer uncovered 5 minutes or until chicken in heated through. Serve over hot cooked rice.

M.C.--Metairie, La. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A

Easy Chicken Pot Pie

Servings: 4 servings

Ingredients:

1 Set of pie crusts
1 can White meat chicken
1 can Drained mixed vegetables
1 can Cream of celery soup
¼ cub Chopped onions
2 tablespoon Melted margarine

Preparation:

Use deep dish pie pan (9 inch). Put one crust in pie pan following instructions on box. Mix other ingredients and place on top of crust.
Very little salt and pepper are needed. Place remaining crust on top of chicken mixture. Make 5 or 6 slits in crust. Cook at 350 degrees for 40 minutes. Check during last 10 minutes.

By: Margaret Walker
Source: Shelbyville (TN) Times-Gazette, October 22, 1991

From: Heather Tucker Date: 23 Jun 96

EASY CHICKEN STIR FRY

Servings: 4 servings

Ingredients:

1 bunch Broccoli
1 Sweet red pepper
2 large Green onions
3 Chicken breast halves
½ cub Chicken stock
2 tablespoon Soy sauce
1 tablespoon Cornstarch
1 tablespoon Oyster sauce
1 tablespoon Dry sherry
1 teaspoon Sesame oil
¼ teaspoon Chili paste
2 tablespoon Vegetable oil
2 Garlic cloves; minced
1 tablespoon Gingerroot; minced
¼ cub Cashew nuts; optional

Preparation:

Preparation time = 25 minutes.
Substitute ½ red and ½ yellow peppers for the sweet pepper ingredient.
Hot pepper sauce (dash) may be used instead of chili paste Divide chicken stock and vegetable oil in halves for seperate uses.
1. Cut broccoli into florets; peel and cut stalks on diagonal into ¼-inch thick slices. cut pepper(s) into 1-inch squares. Cut green onions in half lengthwise; cut on diagonal into 2-inch pieces. Cut chicken into thin strips. Set aside separately.
2. Whisk together ¼ cup of the chicken stock, soy sauce, cornstarch, oyster sauce, sherry, sesame oil and chili paste; set aside.
3. Heat wok or deep skillet over high heat. Add 1 TB vegetable oil; heat for 30 seconds, swirling to coat pan. Stir-fry half the chicken for 3 to 4 minutes or until no longer pink inside; remove and set aside. Repeat with remaining chicken, adding some of the remaining oil if necessary. Add to reserved chicken.
4. Add remaining oil to wok. Stir-fry garlic and ginger for 10 seconds or until fragrant. Add broccoli and pepper(s); stir-fry for 1 minute. Add onions; stir-fry for 30 seconds. Pour in remaining stock; cover and steam; stirring once, for 2 minutes or until broccoli is tender crisp.
5. Stir chicken back into wok; push to side of pan. Pour soy mixture into centre of wok; cook, stirring, for 1 to 2 minutes or until thickened. Stir chicken mixture into sauce until coated. Sprinkle with cashew nuts.

Easy Chicken Taco Salad

Servings: 4 Servings

Ingredients:

10 ounce Swanson chicken -- drained
½ cub Salsa
1/3 cub Catalina dressing
3 cub Tortilla chips
15 ounce Kidney beans, canned --
1 Drained & rinsed
½ cub Tomato -- chopped
½ cub Green pepper -- chopped
1 Guacamole
4 ounce Cheddar cheese -- shredded
1 Lettuce leaves

Preparation:

Mix chicken, salsa and dressing. For each serving, arrange chips, beans, chicken mixture, tomato green pepper and guacamole on lettuce lined serving plates. Top with cheese.

EASY FISH

Servings: 6 servings

Ingredients:

1 ½ pound Grouper or snapper fillets(or substitute boneless,skinless chicken breast)
Salt
Pepper
Flour
2 tablespoon Olive or vegetable oil
4 tablespoon Butter, optional
1 Juice of lemon (opt)

Preparation:

Sprinkle fish fillets (or chicken pieces) liberally with salt and pepper. Coat the pieces with flour, patting them firmly, then shaking off excess flour.

Heat 2 tablespoons of oil in a wide skillet (or 2 wide skillets), and cook the fish over medium-high heat for 3-4 minutes, until browned.
Turn fish pieces over and cook another 3-4 minutes longer.

Remove fish from skillet and keep warm. Add butter and heat until it turns a deep brown. Remove from heat and add juice of one fresh lemon. Pour over fish or chicken. This final sauce may be augmented with capers or minced garlic, if desired. Add them after butter before lemon juice.

EASY MEXICAN CHICKEN AND RICE

Servings: 6 servings

Ingredients:

1 cub Converted rice
1 2/3 cub Water
1 medium Onion (chopped)
4 Skinless, chicken breasthalves
1 cub Salsa (the one you like)
Salt to taste
2 Chicken bullion cubes

Preparation:

In a large pan, combine the water and bullion cubes, and bring to a boil.
Add rice, onions and salt, boil 10 min then remove from the heat. Place into casserole dish, place chicken breasts on top and pour salsa over the chicken breast and rice, cover.

Place into preheated oven (350o), and cook for 1 hr. Serve.

EASY SWEET AND SOUR CHICKEN

Servings: 2 servings

Ingredients:

1 pound Chicken breast,boneless
1 teaspoon Ginger, chopped
1 Egg white
½ teaspoon Salt
2 teaspoon Cornstarch
½ cub Vegetable oil(peanut oil is best,but sunflower isgood, too)
1 Green (bell) pepper
6 Carrots
12 ounce Pineapple chunks, canned(drained, but reserveabout ½ cup ofthe juice)
SAUCE
2 teaspoon Sherry
2 teaspoon Light soy sauce
1 tablespoon Vinegar
1 teaspoon Sugar
1 tablespoon Cornstarch
1 teaspoon Salt

Preparation:

Cut up the chicken into bite-sized chunks. Combine ginger, egg white, about ½ teaspoons each salt and cornstarch, and about 1 teaspoon oil. Add the chicken chunks and stir until the chicken is well-coated.

Wash green pepper. Discard seeds and stem. Cut into strips about 1 x ¼ inches. Peel carrots. If they are thick, cut in half lengthwise. Cut diagonally into pieces about 1 inch long. Cook the carrots in boiling water for 3-5 minutes, depending how crunchy you like your carrots.

Drain pineapple chunks, saving about ½ cup of the juice. Prepare the sweet and sour sauce by mixing sherry, soy sauce, vinegar, sugar, reserved pineapple juice, about 1 tablespoon cornstarch, and about 1 teaspoon salt.
Stir well and set aside.

Heat about 3 tablespoon of oil very hot in a wok or deep cast iron pan.
Peanut oil is best since it has a high smoking point. Stir-fry the chicken by putting a small batch (e.g., 5 pieces) of the cubed chicken in the wok and stirring continuously until golden brown. Remove to a dish. Repeat until all the chicken has been cooked, adding small amounts of oil as it gets used up.

Heat about 1 tablespoon oil in an empty wok. Stir fry the parboiled carrots and the green pepper for 30 seconds. Add the chicken and the pineapple chunks to the vegetables in the wok. Stir 1 minute or until well mixed and reheated. Add sweet and sour sauce to wok. Stir until thickened.

Serve with rice. I serve this recipe to company all the time and am amazed at how many people don't realize that you can cook Chinese food at home. It is always a big hit. The recipe works equally well with lean pork, tofu cubes, or soy beans instead of the chicken.

NOTES:

* A nice Chinese dinner you can make at home -- Don't forget to start cooking the rice so it will be done at the same time as the chicken.

: Difficulty: easy.
: Time: 45 minutes.
: Precision: measure the sauce ingredients.

: Andy Tanenbaum
: Dept. of Math and Computer Sci., Vrije Universiteit, Amsterdam, HOLLAND : ast@cs.vu.nl seismo!mcvax!cs.vu.nl!ast

: Copyright (C) 1986 USENET Community Trust

EAT'S CALIFORNIA CHICKEN

Servings: 2 servings

Ingredients:

2 tablespoon Butter, clarified
4 each Chicken breasts, boneless
2 Avocado
2 Tomatoes
½ cub White sauce
½ cub Monterey Jack, shredded

Preparation:

Skin and bone chicken; slice ½" thick. In large skillet, heat clarified butter on medium-high. Add chicken slices and saute 3-5 minutes, until they start to turn brown. Season chicken with salt and pepper.

Preheat oven to 350. Peel, pit, and thinly slice avocado. Cut tomatoes into thin wedges. In medium casserole, layer chicken, avocado, and tomato.
Top with white sauce. Sprinkle with cheese. Bake 30 minutes.

Posted on GEnie by YLR.ROSE [Cafe Queen], Fri May 08, 1992

MM by Sylvia Steiger, THE.STEIGERS on GEnie, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes

Egg Drop Chicken Soup

Servings: 4 servings

Ingredients:

5 cub Chicken stock
2 tablespoon Soy sauce
2 Eggs, well beaten
1 Garnish, see below

Preparation:

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. Add a garnish and serve immediately. Good garnishes include parsley, sauteed mushrooms (prepared in advance) and fr ozen green peas which will de-frost in the heat of the bowl but stay fresh - not overcooked.

EGGPLANT WITH CHICKEN (OR TOFU)

Servings: 4 servings

Ingredients:

1/3 pound Boneless chicken breast, OR
¼ pound Tofu
¾ pound Japanese eggplant
6 tablespoon Oil
3 Garlic cloves
4 Red chile peppers
12 Basil leaves
2 tablespoon Yellow bean sauce

Preparation:

Crush garlic. Chop peppers. Slice unpeeled eggplant crosswise into slices ⅛ inch thick. thinly slice chicken (or, if using tofu, cut into ½ inch cubes) Heat oil. Add garlic and stir fry until light brown. Add eggplant and chicken (or tofu) and cook for five to seven minutes. Add red chile peppers, basil leaves, and yellow bean sauce; mix well. Serve immediately, since eggplant and basil turn dark if dish sits after cooking.

Courtesy of Steve Frank in Wildnet Recipes

EL PASO CHICKEN

Servings: 1 servings

Ingredients:

16 ounce Salsa; Old El Paso chunky
3 ounce Cream cheese; softened
10 ounce Enchilada sauce; Las Palmas
4 Chicken breast halves; boneless
2 ¼ cub Rice; instant

Preparation:

Measure ½ cup salsa and drain. Beat together with cream cheese and set aside. In a 11x7" baking dish, combine remaining salsa and enchilada sauce; reserve ½ cup sauce. Stir in the rice and set aside. Pound the chicken breast halves to about ½ inch thickness.
Spoon ¼ of the cream cheese mix into the center of a chicken breast half. Roll up and place seem side down on rice. Repeat with all the breast halves. Pour reserved sauce over chicken. Bake in a preheated 350~ oven for 45-60 minutes or until chicken is done.

EL TORITO CHICKEN AND LIME SOUP

Servings: 4 servings

Ingredients:

1 quart Chicken stock
2 Limes; (just the juice)
1 teaspoon Dried Mexican oregano
1 teaspoon Dried basil
1 teaspoon Pureed chipotle chile
1 Bay leaf
Salt & White pepper
2 Chicken breast halves*
1 cub Julienne-cut tomatoes
½ cub Julienne-cut red onion
1 tablespoon Minced cilantro
4 ounce Jalapeno Jack cheese; cubed
2 Corn tortillas;cut in strips
1 Avocado*
4 Lime slices
4 Cilantro sprigs

Preparation:

*Note- Chicken breasts should be cooked and shredded. Avocado, peeled, pitted and sliced.
Combine stock, lime juice, oregano, basil, pureed chipotle and bay leaf in stockpot. Season to taste with salt and white pepper. Bring to boil.
Simmer 15 minutes.
Add shredded chicken, tomatoes, red onion and cilantro. Bring to boil. Simmer 5 minutes. Adjust seasonings to taste. Ladle very hot soup into warm soup bowls. Drop in cheese cubes. Garnish each serving with a few tortilla strips, avocado slices, lime slice and cilantro sprig. Makes about 1 quart.
Each serving contains about 313 calories; 1102 mg sodium; 39 mg cholesterol; 20 grams fat; 16 grams carbohydrates; 19 grams protein; 1.5 grams fiber; 57% calories from fat.
Source-"Culinary SOS", The Los Angeles Times, 2/27/92

ELEGANT CHICKEN SALAD

Servings: 6 servings

Ingredients:

¼ cub Olive oil
2 Chicken breasts
3 cub Chicken broth or water
¼ cub Balsamic vinegar
2 tablespoon Orange juice
1 tablespoon Dijon mustard
¼ cub Chives
2 tablespoon Tarragon; chopped
Salt and pepper
3 cub Rice (wild or white)

Preparation:

Poach chicken in broth or water for about 20 minutes. In salad bowl combine vinegar, juice, and mustard. Gradually whisk in oil. Stir in chives and tarragon and season with salt and pepper. Cut chicken into bite sized pieces. Add chicken and rice to dressing. Toss well.

ENCHILADAS BANDERAS

Servings: 6 servings

Ingredients:

4 Chicken breast
2 cub Tomato, canned; mashed
½ cub Onion; chopped
1 teaspoon Salt
1 teaspoon Garlic powder
Salsa verde
Salsa roja
Sour cream
Tortillas, corn
Oil

SALSA COLORADO:
24 Chiles, red, mild, dried
4 tablespoon Oil
10 Garlic clove; minced
Salt to taste
6 tablespoon Flour

SALSA VERDE:
4 pound Tomatillos, peeled
½ cub Onion; finely chopped
¼ cub Oil
1 teaspoon Salt
1 teaspoon Garlic; chopped

Preparation:

In large pot, boil chicken in water to cover until tender; reserve 2 cups broth. Debone and dice chicken. Add chicken, tomatoes, onion, salt and garlic to reserved broth; boil 10 minutes or until reduced enough for enchilada filling. Strain. Heat a bit of oil in a small skillet; press each tortillas into the hot oil a few seconds to soften them and make them more pliable to roll. Stuff with chicken filling. Roll filled tortillas and place in baking dish. Cover one-third of the enchiladas (longways) with salsa verde, the center third with the sour cream, and the final third with salsa colorado. The result should resemble the Mexican flag. Bake at 375 degrees until thoroughly heated, about 25 minutes.

Salsa colorado: Wash chiles, stem and seed. Cook in boiling water to cover well 10 mins. or until soft. Remove and drain. Reserve liquid. Place chiles in blender with reserved water, and whirl until you achieve a pasty consistency. Heat oil in large skillet. Add garlic and flour and cook, stirring until flour browns. Add chile paste slowly to mix well with flour to a smooth paste. When all the chile paste is added, bring to a boil, stirring constantly. Cook until it thickens, 3-4 minutes. Thin with water to a thick, saucy consistency.

Salsa verde: Boil tomatillos in small amount of water until tender; blend in food processor. In skillet, saute onions in oil. Add pureed tomatillos, salt and garlic.

Enchiladas Verdes ( Green Chicken Enchiladas )

Servings: 1 Servings

Ingredients:

THE FILLING:
2 Whole Chicken Breasts,
Halved
2 cl Garlic, Peeled
½ Carrot, Cut In Pieces
1 Yellow Onion, Peeled
& Halved
1 Bay Leaf, Broken
3 Sprigs Parsley
2 cub Sour Cream
½ cub Heavy Cream
6 ounce Monterey Jack, shredded

SAUCE & ASSEMBLY:
12 6" Corn Tortillas
3 pound Fresh Tomatillos
1 cl Garlic, Peeled & Minced
4 Serrano Chiles,
Stems Removed
1 teaspoon Sugar Salt Pepper
¾ cub Chicken Broth (From Poaching
The Chicken)
3 ounce Queso Fresco or
"Enchilada Cheese", Crumbled

Preparation:

Start with the filling: Place the chicken in a saucepan. Add water to cover. Add the garlic, carrot, bay leaf, parsley and half the onion.
Bring to a boil. Reduce heat. Cover. Simmer until the chicken is tender (about 30 minutes). Let cool in the broth. Remove the meat from the skin and bones. Shred the chicken meat. Cover to prevent it from drying out. Set aside. Strain the broth. Set aside. Combine the sour cream with the heavy cream. Let stand at room temperature for 30 minutes to thicken. Shred the cheese. Set aside. Slice the remaining onion. Rinse with cold water. Set aside 2 slices of onion per serving. Add the left over onion to the broth. Combine the shredded chicken with half of the shredded cheese. Set the remaining cheese aside. Add ¼ of the sour cream to the chicken and cheese mixture.
Blend carefully. Heat about 1" of oil in a large skillet (one big enough to hold an unrolled tortilla flat) to 300 degrees. Pass the tortillas, one at a time, through the oil (to soften and seal them).
Press between paper towels to remove excess oil. Divide the filling equally between the tortillas. Roll each up and place, seam side down, in a buttered casserole dish. Keep covered while preparing the sauce. Preheat the oven to 400 degrees. Remove the husks from the tomatillos. Wash off any sticky residue. Combine the tomatillos, chiles and minced garlic. Puree (a food processor will do this best).
Place the mixture in a saucepan. Bring to a boil. Stir in the sugar, salt, pepper and the measured amount of the chicken broth. Keep hot.
Cover the tortillas in the baking dish. Bake until heated through (about 10 minutes). Cover with the sauce. Top with the reserved shredded cheese. Bake, uncovered, until the cheese melts (5-8 minutes). Garnish with the reserved onion slices and the crumbled cheese. Serve at once with the remaining (room temperature) sour cream mixture.

EVIL JUNGLE PRINCE WITH CHICKEN (OR MIXED VEGETABLES)

Servings: 4 servings

Ingredients:

½ pound Boneless chicken breast or:
½ pound Mixed vegetables
4 Small red chile peppers
½ Stalk lemon grass
2 Kaffir lime leaves
2 tablespoon Oil
½ cub Coconut milk
2 tablespoon Fish sauce
15 Basil leaves
1 cub Chopped cabbage

Preparation:

thinly cut chicken into 2-inch strips. If doing veggie version, cut veggies into thin strips. Grind together red chili peppers, lemon grass, and kaffir lime leaves. Heat oil and saute pepper mixture for three minutes. Stir in coconut milk and cook for two minutes. Add chichen (or vegetables) and cook for five minutes of until cooked. Reduce heat to medium-low. Stir in fish sauce and basil. Serve on bed of chopped cabbage.

Note: For mixed vegetables, choose from amoung bell peppers, string beands, water chestnuts, tomatoes ( small cherry tomatoes are best), bamboo shoots, nimiature corn, asparagus, cucumbers, zucchini, Japanese eggplant, and mushrooms. I particularly like string beans or asparagus, a few cherry tomatoes, shredded (rather than sliced) bamboo shoots, miniature corn, and stome straw mushrooms or slender (Japanese) eggplant.

Source: Keo's Thai Cuisine by Keo Sananikone, Ten Speed Press, 1986.

EVIL JUNGLE PRINCE WITH CHICKEN (OR WITH MIXED VEGETABLES)

Servings: 4 servings

Ingredients:

½ pound Boneless chicken breastOR-
½ pound -Mixed vegetables, (see note below)
2 -to
6 small Red chile peppers
½ Stalk fresh lemon grass
2 Kaffir lime leaves
2 tablespoon Oil
½ cub Coconut milk
½ teaspoon Salt
1 -to
4 tablespoon Fish sauce, based on personal taste (omit for veggie version)
10 -to
15 Basil leaves
1 cub Chopped cabbage

Preparation:

Thinly cut chicken into 2-inch strips. (If doing veggie version, cut vegetables into thin strips.) Grind together red chili peppers, lemon grass, and kaffir lime leaves in a food processor or pound in a mortar.
Heat oil to medium-high and saute pepper mixture for 3 minutes. Stir in coconut milk and cook for 2 minutes. Add chicken (or vegetables) and cook for 5 minutes or until cooked (same time for veggies). Reduce heat to medium-low. Stir in fish sauce (if using), salt, and basil. Serve on a bed of chopped cabbage.

Note: ===== For mixed vegetables, choose from among bell peppers, string beans, water chestnuts, tomatoes (small cherry tomatoes are best), bamboo shoots, miniature corn, asparagus, cucumbers, zucchini, Japanese eggplant, and mushrooms. I particularly like string beans or asparagus, a few cherry tomatoes, shredded (rather than sliced) bamboo shoots, miniature corn, and some straw mushrooms or slender (Japanese) eggplant.

(3-4 servings)

Source: Keo's Thai Cuisine by Keo Sananikone, Ten Speed Press, 1986 From:
arielle@taronga.com (Stephanie da Silva)

FAJITA PIZZA

Servings: 1 servings

Ingredients:

FAJITA PIZZA:
½ pound Boneless, skinless chicken breasts
2 tablespoon Vegetable oil
½ medium Green bell pepper, cut into thin rings
1 small Onion, sliced
½ cub Salsa or picante sauce
1 ½ cub Shredded mozzarella cheese (6 ounces)
Pizza crust (see below)

PIZZA CRUST:
1 ½ cub Biscuit baking mix
1/3 cub Hot water

Preparation:

Move oven rack to lowest position. Heat oven to 475 degrees. Cut chicken into strips, ⅛-to ¼-inch thick. Heat 10-inch skillet until 1 or 2 drops of water bubble and skitter when sprinkled in skillet. Add oil and rotate to coat inside of skillet. Add chicken; cook and stir 3 minutes.
Add pepper and onion; cook and stir 3 to 4 minutes until vegetables are crisp tender. Remove from heat; stir in salsa and set aside.
Prepare Pizza Crust. Sprinkle ¾ cup of the cheese over the crust. Top with chicken mixture; Sprinkle with remaining cheese. Bake at 475 degrees for 12 to 15 minutes or until crust is brown and cheese is melted and bubbly.
PIZZA CRUST
Grease a cookie sheet or 12-inch pizza pan. Mix biscuit baking mix and hot water; beat vigorously 20 strokes. Turn dough onto surface well dusted with baking mix or flour. Knead about 60 times or until smooth and no longer sticky. With hands dusted with baking mix or flour, press dough into 13-inch circle on cookie sheet or press in pizza pan; pinch edge, forming ½-inch rim.
Preparation time: 20 minutes Baking time: 12 to 15 minutes

FAJITAS

Servings: 8 servings

Ingredients:

1 ½ pound Boneless chicken breast
2 Garlic cloves
2 Jalapeno peppers
½ cub Olive Oil
1/3 cub Dry Sherry
1 tablespoon Chili Powder
2 teaspoon Ground cumin

Preparation:

Slice the chicken breast into long ½ inch wide strips. To make a marinade, drop the garlic cloves and jalapeno peppers through the feed tube of a food processor with the chopping blade in place and the motor running until chopped finely (10 seconds or so).
Add the remaining ingredients and process until smooth (about another 10 seconds.) Pour the marinade over the chicken and let marinate for 2 hours at room temperature or overnight in the refrigerator, turning occasionally. Preheat the oven broiler.
Drain the chicken, reserving the marinade. Arrange the chicken on a rack on a broiler tray and broil 3 inches from the heat source for 5 minutes; turn, baste with marinade, and broil for another five minutes.
Serve with warmed tortillas, shredded lettuce, shredded cheese, chopped tomatoes and salsa verde.
Source: Pleasures of Cooking magazine, Jan/Feb 1987, p. 11.

FAJITAS GRANDE

Servings: 4 servings

Ingredients:

2 pound Boneless chicken breasts
1 Lg yellow onion ringed
1 Yellow or green pepper ¼ i

MARINADE:
3 Cloves garlic; minced
1 teaspoon Cumin
1/3 cub Worcestershire sauce
¼ cub Soy sauce
1 teaspoon Liquid smoke
2 teaspoon Vegetable oil
¼ teaspoon Oregano
¼ teaspoon Thyme
¼ teaspoon Cayenne
¼ teaspoon Black pepper
3 tablespoon Lime juice
1 Shot Tequila (optional but r
Chopped fresh cilantro
Grated cheddar & jack cheese
Sour cream
Salsa
Guacamole
Lettuce
Chopped tomatoes

Preparation:

Place chicken breasts in a non-metallic container. Top with onion rings and green pepper strips. Combine marinade ingredients in a small bowl; mix well and pour over meat and onions. Refrigerate 8 hours or overnight.
Remove the meat & onions from marinade, reserving the onions, peppers and marinade. Place meat on grill, basting often with the marinade and turning often. Meanwhile saute onion and peppers in butter adding salsa to keep moist. When the chicken breasts are done, slice into thin strips and add to the skillet with sauteed vegetables. Heat flour tortillas quickly on the grill. Watching and turning them often. Serve skillet mixture hot on the warm flour tortillas with your choice of sour cream, grated cheddar and jack cheese, fresh cilantro, lettuce, chopped tomatoes, salsa, and guacamole.
/\/\ichael ================= & Ms. /\/\ | /-\ /\/\ | \/\/eslie ================= Acknowledgements go to Bubba and Billy Jo - the best fajita makers in all of Texas.

FAJITAS WITH STIR-FRIED CHICKEN

Servings: 4 servings

Ingredients:

1 pound Chicken Breasts,
1 (skinless & boneless)
½ cub Lemon Juice
6 tablespoon Coriander, fresh chopped
1 (or parsley)(both optional)
4 teaspoon Cumin
2 teaspoon Cornstarch
1 teaspoon Salt
½ teaspoon Pepper
8 each Flour Tortillas
1 cub Salsa, mild red or green
8 each Romaine lettuce leaves,large
2 tablespoon Vegetable Oil
½ cub Sour Cream

Preparation:

1. Preheat the oven to 200.
2. Cut the chicken breast crosswise into ¼-inch-thick strips. Place the chicken in a small bowl.
3. Add 6 tablespoons of the lemon juice, 2 tablespoons of the coriander (if using), the cumin, cornstarch, salt and pepper and mix gently until the chicken is well coated; set aside.
4. Stack the tortillas and wrap them in foil. Place them in the oven to warm for 5 to 10 minutes.
5. Maenwhile make the sauce: In a small bowl, stir together the salsa and the remaining 2 tablespoons of lemon juice and 4 tablespoons of coriander (if using).
6. Shred the lettuce.
7. In a medium skillet, warm the oil over medium-high heat. Add the chicken and saute until white and firm, about 5 minutes.
8. Place the tortillas, chicken, shredded lettuce, sauce and sour cream in serving dishes. The diners can then assemble their own fajitas by topping a tortilla with some of each of the ingredients, ending with a dollop of sour cream, and then rolling it up.
TIME-SAVERS:
MICROWAVE TIP: Just before serving, stack the tortillas and wrap them in a damp paper towel. Cook at 100% for 1 minute.
DO-AHEAD: Since the fajitas are fine served at room temperature, much of the preparation can be done ahead of time. The sauce (Step 5) can be made and the chicken marinated in advance. Just be sure to cook the chicken and warm the tortillas as close to serving time as possible.

FAKE FRIED CHICKEN

Servings: 4 servings

Ingredients:

1 Chicken breasts; cut/skinned
2/3 cub Yogurt; plain
1 cub Crumbs; corn flakes, *
Spices; of your choice **

Preparation:

Calories per serving: 300 Approx. Cook Time: 1:00 *Can use Italian bread crumbs, or whatever you like. **I put in paprika, oregano, thyme, some hot pepper flakes. Put enough cereal in the blender to make 1 cup of crumbs. You can use diet bread or pita but cereal makes a crunchier coating. Put in your favorite spices and blend or use FP. Take the skin off the chicken and coat with yougurt. Roll the pieces in crumbs to coat.
Put on a cookie sheet sprayed with Pam. Bake in a 350 degree oven for about one hour.
This recipe has been around for years in one way or another, but it is good, low calorie and low everything else. WW; 4Pt; 1/3 milk; ½ brd

Far Eastern Chicken

Servings: 1 recipe

Ingredients:

6 Whole chicken breasts; skins removed
1 tablespoon Cinnamon
½ tablespoon Curry powder
1 teaspoon Salt
1 Clove garlic; minced
½ cub Honey
¾ cub Unsweetened grapefruit juice
1 cub Crushed pineapple

Preparation:

Place chicken breasts in a single layer in a large frying pan.
Combine the honey, cinnamon, surry powder, salt, and garlic in a large measuring cup. Stir in the grapefruit juice, blending well.
Pour over chicken. Cover the pan and simmer over medium heat for 20 minutes, stirring to prevent sticking and turning the chicken once.
Preheat broiler. When the chicken is tender, transfer to a broiler proof serving dish. Combine the pan juices with pineapple and spread this mixture evenly over the chicken pieces. Broil six inches from the heat for 5 minutes or until lightly glazed and bubbling. Serve with steamed rice.

from pamphlet "The Wonderful World of Beekeeping", published by Dadant & Sons, Inc.

typed and posted by teri Chesser 6/96

From: Teri Chesser Date: 25 Jun 96

Fast Chicken Fricassee

Servings: 3 Servings

Ingredients:

3 Chicken breast or Turkey
1 can Mushrooms
1 Onion
8 ounce Heavy Cream
2 teaspoon Cornstarch
1 ½ cub Chicken broth, instant
3 tablespoon White Wine
Salt, Pepper
Butter

Preparation:

1.Chop onion and saute in the butter;add meat and fry until it is all around "white".Season with salt and pepper to taste;simmer for about 10 minutes.Add the mushrooms and simmer another 5 minutes. 2.Mix the cream and the cornstarch together and stir into the meat.
Simmer,stirring occasionally. 3.When meat is done add the wine. Serve with rice,Instead of meat dish can be made with mussels,Veal,Fish or Crabs.
From: Terri Woltmon Date: 04-15-94 (20:09) Number:
208 From

FAST CHICKEN FRICASSEE

Servings: 3 servings

Ingredients:

3 Chicken breast or Turkey
1 can Mushrooms
1 Onion
8 ounce Heavy Cream
2 teaspoon Cornstarch
1 ½ cub Chicken broth, instant
3 tablespoon White Wine
Salt, Pepper
Butter

Preparation:

1.Chop onion and saute in the butter;add meat and fry until it is all around "white".Season with salt and pepper to taste;simmer for about 10 minutes.Add the mushrooms and simmer another 5 minutes. 2.Mix the cream and the cornstarch together and stir into the meat.
Simmer,stirring occasionally. 3.When meat is done add the wine. Serve with rice,Instead of meat dish can be made with mussels,Veal,Fish or Crabs.

FESENJAM (POMEGRANATE-WALNUT CHICKEN)

Servings: 1 servings

Ingredients:

4 Chicken breasts;bonelessup to 6
1 Onion;mediumfinely diced
1 dash Oil
1 Lemon juice2 T. or so)pepper to tastesalt to taste, opt
1 cub Chicken stock
¼ cub Pomegranate molasses*
1/3 cub Walnuts;finely groundup to ¾ cup

Preparation:

Saute the onion in the oil till transparent, then brown the chicken breasts. Add lemon juice, pepper, (salt) and chicken stock. Simmer 15 minutes. Add pomegranate molasses and walnuts. Simmer another 45 minutes.
Serve with or over rice.

*Pomegranate molasses is available at any Middle Eastern food store. If you have difficulty finding it, you can substitute pomegranate juice or grenadine syrup.

There is one Persian recipe I can remember off the top of my head. I modified this recipe to reduce the fat content and use boneless chicken breast instead of a whole duck or cut up chicken.

From: SHARON BOUCHARD

FESTIVE CHICKEN

Servings: 2 servings

Ingredients:

4 Bacon strips
2 Chicken breast halves with skin and bones
½ cub Soy sauce
¼ cub Sugar
2 Garlic cloves; minced
1 ½ teaspoon Ginger; ground
½ teaspoon Paprika
2 drop Hot pepper sauce (or 3)

Preparation:

Wrap two bacon strips around each chicken breast; place in a shallow glass baking dish and set aside. In a small mixing bowl, combine soy sauce and sugar; add remaining ingredients. Pour over chicken, turning to coat evenly. Cover with plastic wrap and refrigerate for several hours or overnight. Drain and reserve marinade. Bake at 325F for 50-60 minutes or until chicken tests done, basting occasionally with marinade.

Feta-Stuffed Chicken

Servings: 4 servings

Ingredients:

4 (4-ounce) skinned, boned
Chicken breast halves
¼ cub Dry breadcrumbs
¼ cub (1 ounce) crumbled feta
Cheese with basil and tomato
Vegetable cooking spray
1 ½ teaspoon Margarine, melted
3 cub Torn spinach
½ cub Fresh basil
1 tablespoon Balsamic vinegar
1 teaspoon Olive oil
⅛ teaspoon Pepper

Preparation:

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; flatten to ¼-inch thickness, using a meat mallet or rolling pin. Dredge chicken in breadcrumbs. Spoon 1 tablespoon of cheese onto each piece of chicken, and fold chicken in half. Place folded breast halves in a 8-inch square baking dish coated with cooking spray. Drizzle margarine over chicken. Bake at 400 degrees for 25 minutes or until done.
Combine spinach and basil in a bowl, and drizzle with vinegar and oil.
sprinkle pepper over salad; toss well. Serve chicken over salad.

FETTUCCINE WITH SHIITAKE SAUCE AND CHICKEN

Servings: 4 servings

Ingredients:

1 ounce Pkg dried shiitaki mushrooms
1 tablespoon Olive oil
½ teaspoon Dried rosemary, crumbled
3 each Shallots, minced
1 cub Beef stock or canned
Unsalted beef broth
3 each Boneless chicken breast
Halves, cut in strips
2/3 cub Freshly grated parmesan
Cheese (about 2 ounces)
4 ounce Fresh shiitake mushrooms or
Button mushrooms, sliced
Roasted garlic toasts (see
Separate recipe)
Additional freshly grated
Parmesan cheese
1 ½ cub Hot water
6 each Bacon slices, minced
Minced fresh Italian parsley
Salt and fresh ground pepper
1 ¼ cub Half and half

Preparation:

Place dried mushrooms in medium bowl. Add hot water and let soak until softened, about 30 minutes. Remove mushrooms from water, squeezing the excess water back into bowl. Strain and reserve liquid. Slice mushrooms, discarding stems.
Heat oil in heavy large skillet over medium heat. Add bacon and chicken and cook until fat renders, stirring frequently, about 3 minutes. Add dried and fresh mushrooms and rosemary and saute 3 minutes. Pour off half of fat. Add shallots to bacon in skillet and saute 1 minute. Add dried and fresh mushrooms and rosemary and saute 3 minutes. Add stock and mushroom-soaking liquid. Boil until reduced to a glaze, about 10 minutes.
Add half-and-half and simmer until beginning to thicken, about 5 minutes.
Remove from heat (can be prepared 3 days ahead, cover and refrigerate.) Add pasta to large pot of boiling salted water. Cook until tender but still firm to bite, stirring occasionally.
Meanwhile, rewarm mushroom sauce over medium-low heat.
Drain pasta. Add to sauce and stir until coated. Mix in 2/3 cup parmesan. Season with salt and pepper. Transfer to plates. Sprinkle with parsley. Serve immediately with garlic toasts, passing additional parmesan separately (see recipe for garlic toasts).

Fiesta Chicken

Servings: 6 servings

Ingredients:

8 ounce Can Tomato Sauce
½ cub Finely chopped Onion
2 tablespoon Chopped Pimento
½ teaspoon Chili powder
12 ounce Chicken Breast Halves *
1 tablespoon Water
3 cub Hot cooked Rice
½ cub Orange juice
2 tablespoon Raisins
½ teaspoon Oregano, crushed
Clove Garlic, minced
2 teaspoon Cornstarch
¼ cub Snipped Parsley
Dashes Hot Pepper Sauce

Preparation:

* 12 oz boned skinless chicken breast halves, cut into 1" pieces

In a large skillet combine tomato sauce, orange juice, onion, raisins, pimiento, oregano, chili pwder, garlic, and hot pepper sauce. Bring to boiling; reduce heat. Cover and simmer 5 minutes.

Stir in chicken; return to boiling. Cover and simmer 12-15 minutes more or till chicken is tender and no longer pink.

Meanwhile combine cornstarch and water. Stir into skillet. Cook and stir till thickened and bubbly. Cook and stir 2 minutes more.

Toss parsley with rice. Serve chicken mixture over rice.

FIESTA CHICKEN

Servings: 4 servings

Ingredients:

2 Chicken breasts; Whole,
Boned & skinned
¼ cub Flour; all purpose
3 Peppers; red and/or green
1 tablespoon Oil
1 tablespoon Butter
Garlic Salt, optional
Salt, dash
Pepper, dash
½ cub Chicken broth or white wine
1 Chicken bouillon cube
Dissolved in ½ c hot wtr

Preparation:

Rinse chicken breasts, split in half. Cut each piece again in half, making 8 pieces in all. Dip chicken pieces in flour, shake off excess.
Rinse peppers, remove seeds and membranes. Slice.
Heat the butter in a skillet. Brown chicken pieces all around. Sprinkle with garlic salt, if used, salt and pepper. Remove from skillet. Keep warm.
Heat oil in pan. Add peppers. Cover with lid. Cook peppers for about 5 minutes, shaking pan frequently.
Remove from pan.
Add bouillon cube dissolved in water to pan. Stir to dissolve pan juices and drippings. Add wine.
Add chicken and peppers to pan. Cover with lid. Heat and cook for about 6 to 7 minutes or until chicken is done.
Sprinkle with some fresh herbs, if available. Or add thinly sliced green onions.
Tips: You may add some crumbled cooked bacon over dish before serving. You may also substitute garlic powder with 2 green onions, sliced. Sprinkle over ready dish.
~--

FIESTA CHICKEN, LOW CAL

Servings: 6 servings

Ingredients:

8 ounce Can Tomato Sauce
½ cub Orange juice
½ cub Finely chopped Onion
2 tablespoon Raisins
2 tablespoon Chopped Pimento
½ teaspoon Oregano, crushed
½ teaspoon Chili powder
1 Clove Garlic, minced
12 ounce Chicken Breast Halves *
2 teaspoon Cornstarch
1 tablespoon Water
¼ cub Snipped Parsley
3 cub Hot cooked Rice

Preparation:

Several dashes bottled Hot Pepper Sauce
* 12 oz boned skinless chicken breast halves, cut into 1" pieces In a large skillet combine tomato sauce, orange juice, onion, raisins, pimiento, oregano, chili pwder, garlic, and hot pepper sauce. Bring to boiling; reduce heat. Cover and simmer 5 minutes.
Stir in chicken; return to boiling. Cover and simmer 12-15 minutes more or till chicken is tender and no longer pink.
Meanwhile combine cornstarch and water. Stir into skillet. Cook and stir till thickened and bubbly. Cook and stir 2 minutes more.
Toss parsley with rice. Serve chicken mixture over rice.
****************************************************************** Per serving: 248 calories, 21 g protein, 35 g carbohydrates, 2 g fat, 49 mg cholesterol, 277 mg sodium, 430 mg potassium.

Five Spice Baked Chicken

Servings: 1 Servings

Ingredients:

3 tablespoon Rice
2 Green onion, chopped
1/3 cub Water
¼ teaspoon Five spice
½ Chicken breast
1 Carrot, chopped
1 Garlic clove, minced
1 tablespoon Soy sauce
Pepper, dash

Preparation:

Place first four ingredients on foil with dull side down. Place chicken breast on top. Mix together remaining ingredients and pour over breast. Bake at 375 degrees for 45 to 50 minutes.

FIVE-PEPPER FAJITAS (LF) REVISED

Servings: 4 servings

Ingredients:

4 Chicken breasts; skinned,boned
Lime; juice only
2 cl Garlic; crushed
Black pepper; to taste
½ teaspoon Cumin;
3 Scallions; chopped
1 medium Red bell pepper;
1 medium Yellow bell pepper;
1 medium Green bell pepper;
8 Whole-wheat tortillas;
1 tablespoon Vegetable oil;
1 tablespoon Water;
2 teaspoon To 3 tsp jalapeno peppers;chopped fine
Salt; to taste
Fresh cilantro; chopped, totaste
1 medium Tomato; diced
Salsa; to taste

PER SERVING = 2 FAJITAS:
421 *cals
84 *mg chol
3 *gm dietary fiber
13 *gm fat
508 *mg sodium

Preparation:

Slice the chicken into chunks about ½ inch square.
Place them in a large bowl. Squeeze the lime juice over chicken. Add the garlic, scallions, black pepper, and cumin, and toss to mix. Slice the bell peppers into strips and set aside. Wrap the tortillas in a thin, clean dishcloth, place them on an ovenproof plate, and put the plate in the oven.
Warm the tortillas at the lowest setting on your oven while preparing the fajita mixture. Heat the oil and water in a large saucepan over medium heat and add the chicken, bell peppers, and jalapeno peppers. Add the greater amount of jalapeno if you like your food very spicy. Saute, stirring frequently, until the chicken and vegetables are cooked through, about 25 minutes. Add salt to taste. Spread a spoonful of the fajita mixture in a thick line in the middle of each tortilla. Top with cilantro, tomato, and salsa to taste. Roll up the tortillas and serve. Makes 4 servings of 2 fajitas each.

NOTE: You can buy prepared salsa in the supermarket or you can make your own. See Mexican-Style Hot Sauce recipe.

Source: The T-Factor Diet Book by Martin Katahn

We made this for dinner, it was DELICIOUS! Instead of using the scallions we used a medium onion, sliced thin.

Florentine Chicken

Servings: 4 Servings

Ingredients:

1 (2 to 2-½ lb) fryingchicken
Salt and freshly groundpepper to taste
1 tablespoon Parsley - chopped
½ cub Olive oil
Juice of 1 lemon
¾ cub All-purpose flour
2 Eggs
Oil for frying

Preparation:

Cut chicken into 14 to 16 small pieces or ask butcher to do so. Wash and dry pieces thoroughly. Place chicken pieces in a large bowl.
Season with salt and pepper and sprinkle with parsley. Add oil and lemon juice; mix well. Let stand 2 to 3 hours. Beat eggs with salt and pepper in a medium bowl. Remove chicken from marinade and pat dry with paper towels. Coat chicken lightly with flour. Dip into beaten eggs; let excess egg drip off. Pour oil 2 inches deep in a large saucepan of deep-fryer. Heat oil to 375F, or until a 1-inch cube of bread turns golden brown after 1 minute. Fry chicken pieces 10 to 12 minutes or until golden on all sides. Drain on paper towels.
Place chicken pieces on a warm platter, sprinkle lightly with salt.
Serve immediately. Makes 4 servings.

Foil Baked Chicken Rice & Cabbage

Servings: 4 servings

Ingredients:

1 Frying chicken
1 medium Onion, minced
3 tablespoon Butter; melted
3 cub Cabbage; shredded
1 teaspoon Salt
1 cub Rice; cooked
1 can Cream of tomato soup; undiluted
1 cub Dry breadcrumbs

Preparation:

Cut chicken in quarters. Simmer onion in the melted butter for 5 minutes. Add cabbage and simmer 10 minutes longer. Add salt, rice and undiluted soup, stirring as it heats. Have ready four pieces of aluminum foil, 12 x 12 inches. Lightly oil one side and place a chicken quarter in the center of the oiled side. Spoon rice and cabbage mixture evenly over the chicken; spread crumbs evenly over each top. Fold foil over and seal each package. Place on a baking pan and bake at 450 F for about 35 minutes. Tear foil to expose crumbs and bake 15 minutes longer, or until browned.

Serve at once.

Fowl Gumbo

Servings: 1 servings

Ingredients:

1 large Bell pepper, diced
3 Celery stalks, diced
1 can Tomato paste
1 teaspoon Red pepper
1 Chicken
3 Green onions, diced
1 large Can tomatoes
⅛ teaspoon Garlic salt
4 cub Okra, cut up
Gumbo file'

Preparation:

Boil fowl until tender. Debone and cut into small pieces. Reserve broth. Add bell pepper, onions, celery, tomatoes, tomato paste, garlic salt, red pepper and okra to broth. Boil until vegetables are tender. Add chicken. Make 3 cups of thick brown gravy and add this to above cooked mixture. Salt to taste. Just prior to serving, add enough file' until mixture is slightly ropy. Serve hot on rice or corn bread.

FRED GOSLIN'S CHICKEN BREASTS PARMESAN

Servings: 4 servings

Ingredients:

1 can Tomato sauce (8oz)
1 teaspoon Italian seasoning
¼ teaspoon Garlic salt
1/3 cub Bread crumbs (or corn flake
Crumbs)
¼ cub Parmesan cheese (grated)
1 teaspoon Parsley flakes
2 large Chicken breasts (skinless &
Boneless & split)
1 large Egg (beaten)
½ cub Mozzarella cheese (shredded)

Preparation:

1) Mix tomato sauce, italian seasoning, and garlic salt in a two cup measuring cup, cover with waxed paper and microwave on high (100%) for 2 min... Stir and reduce power to med. (50%) and microwave for 5 min., stirring once... Then set aside...
2) Mix bread crumbs, ¬ cup parmesan cheese, and parsley flakes... Dip the chicken breasts in the beaten egg and then in the crumb mixture (repeat if desired)... Place in rectangular baking dish 12"x18" or a 10"square casserole, cover with waxed paper and microwave on med-high (70%) until chicken is tender, about 9 to 14 min, re-arranging after « the cooking time DO NOT TURN OVER...
3) Pour sauce over chicken, sprinkle mozzarella on top of that and then sprinkle with additional parmesan cheese if desired...
Microwave on med-high (70%) until mozzarella melts and sauce is hot... About 2 to 5« min...

FRENCH CHICKEN

Servings: 4 servings

Ingredients:

4 Chicken breasts (skinless, boneless)
¼ teaspoon Ground black pepper
Vegetable cooking spray
1 can Cream of chicken soup (condensed)
½ cub Dry white wine
2 tablespoon Dijon mustard
1 package Florentine rice mix (6.2 oz) prepared according to package directions

Preparation:

Sprinkle chicken with pepper, set aside. Heat large skillet coated with cooking spray over medium-high heat until hot. Cook chicken in skillet until lightly browned, turning once. Combine soup, wine, and mustard; pour over chicken. Bring to a boil; reduce heat, and simmer 15 minutes.
Serve chicken and sauce over hot rice.

Microwave Oven Instructions: Prepare chicken as directed. Combine soup, wine, and mustard in 8x8x2-inch microproof baking dish. Cover with plastic wrap, venting one corner to allow steam to escape. Cook on HIGH 3 minutes or until bubbly. Add chicken; replace plastic wrap and continue to cook on HIGH 5 to 6 minutes. Let stand 10 minutes. Serve chicken and sauce over hot rice.

Source: Rice the Timely Ingredient
Reprinted with permission from The USA Rice Council Electronic format courtesy of Karen Mintzias

French Chicken Bake

Servings: 8 servings

Ingredients:

2/3 cub Butter
1 pound Mushrooms; sliced
1 cub Celery; chopped
¼ cub Cornstarch
2 teaspoon Salt
¼ teaspoon White pepper
1 teaspoon Thyme leaves; dried
4 cub Milk
4 cub Cooked chicken; diced
8 ounce Egg noodles;
Cooked and drained
¼ cub White wine
1 cub Bread crumbs; fine dry

Preparation:

Recipe by: Come and Get It! by Jr. Welfare League of Talladega, Al Heat 6 Tbs of butter over medium heat. Add mushrooms and celery; saute 5 mins. Strain and set aside, reserving juices. In saucepan, mix next 4 ingredients. Gradually stir in reserved juices and milk until smooth. Bring to a boil over medium heat, stirring constantly; boil 1 min. Remove from heat. Stir in next 3 ingredients. Pour into 3-Qt casserole dish. Melt remaining butter; stir in bread crumbs.
Sprinkle over top. Bake for 20 mins at 400 degrees.
Yield: 8 to 10 servings.

Originally submitted to book by Mrs. Michael G. Helton (Lynda)

FRENCH PATE

Servings: 4 servings

Ingredients:

2 pound Veal, shoulder, cubed
1 pound Pork, shoulder, cubed
1 pound Chicken, livers
2 each Duck, breasts, cut in strips, chicken breasts may be substituted
2 cub Wine, white
6 each Bay leaves
1 teaspoon Rosemary
1 teaspoon Thyme
¼ pound Fatback, thinly sliced
¾ pound Fatback, cubed
Salt (to taste)
Pepper (to taste)
1 tablespoon Allspice
2 teaspoon Thyme
1/3 cub Flour
2 large Eggs
2 ounce Brandy

Preparation:

Put the meat in a bowl and add wine, bay leaves, and 1 teaspoon of thyme. Let the mixture marinate in the refrigerator for 2 days.

Line a terrine with the pork fat.

Grind up the meats (except the duck) and toss in a bowl with salt, pepper, allspice, and 2 teaspoons thyme, flour, eggs, and brandy.

Pack half of the mixture into the lined terrine.

Add the duck breasts and fat strips, then cover with the remaining forcemeat.

Cover the contents of the terrine with foil and a good lid (to weight it down and keep the filling from puffing up and running over the side) and bake in a larger pan filled with water to half the depth of the terrine.

Bake at 280 F for 2 to 3 hours or until the juices are clear.

Remove lid and cool.

Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Gerard Crozier, Crozier's Restaurant, New Orleans

French Roast Chicken

Servings: 1 servings

Ingredients:

1 Roasting chicken (3-4lb)
2 ounce Butter
1 Sprig herbs *
10 fluid ounce Stock made from giblets
5 fluid ounce Dry white wine (optional)

GARNISH:
1 bunch Watercress

Preparation:

NB* Tarragon or rosemary are best.
Pre-heat the oven to 400F (200C). Clean the chicken as usual, making sure no feather remains or hairs still remain on the bird. Wipe the bird inside & out and dry well.
Rub the chicken well with butter, put a good knob inside the cavity, together with the herbs, some salt and a good grind or two of black pepper. Truss, and set in a roasting tin breast side up together with half the stock.
Cover with greaseproof paper, and set to roast in the centre of the oven. Depending upon the size of the bird, the total roasting time will vary between 1 hour and 1 hour 30 mins. Calculate on the basis of about 20 mins per pound oven ready weight. Divide this time by 5 and start timing.
When the first 1/5th time is up, turn the bird onto one side, (balancing carefully) baste and cover again with the greaseproof, and continue cooking. Repeat for a further 1/5 of the total time, then turn onto the other side and baste again. When the second side has had its time, turn the bird breast side down, baste, cover and repeat.
Finally, turn the bird breast side up, remove greaseproof and pour over the optional wine, or baste if not using it. Roast for a final 12 to 18 minutes uncovered, basting from time to time.
When the total cooking time is up, remove chicken from pan and make sure to tip any cooking juices from the vent - check the bird is fully cooked. Split away a leg to about 45 degrees. The meat down at the joint shouldn't be red or pink at all.
Remove trussing strings and keep the chicken warm while finishing the sauce. Remove excess fat from the pan (fat separator) and pour in the remaining stock. Bring to a fast boil, and incoporate all the solidified chicken juices (crusty bits) from the sides and bottom of the pan. Boil down hard, to reduce somewhat. There should only be a few spoonfuls of reduced sauce per person. Correct seasoning.
Either joint (more common in France) or carve the chicken, arrange on a pre-heated serving dish, garnish with watercress, moisten with a little of the sauce, and pass the rest separately.

Recipe after "The Cordon Bleu Cookery Book"
Rosemary Hume & Muriel Downes

From: Ian Hoare Date: 14 May 96

Fricasseed Chicken

Servings: 8 Servings

Ingredients:

2 pound each cut up, -=OR=-
8 pound -Chicken pieces
Salt
Freshly ground black pepper
3 tablespoon Unsalted butter or margarine
2 large Onions peeled and roughly diced
2 large Carrots; coarsely chopped
1 Celery stalk; roughly sliced
4 Bay leaves
6 Sprigs fresh thyme; -=OR=-
1 teaspoon -Dried thyme
3 tablespoon Flour
3 cub Chicken stockOR low-sodium chicken broth
3 cub Milk
⅛ teaspoon Ground nutmeg

Preparation:

PREHEAT OVEN TO 375F. Rinse the chicken pieces dry, pat dry and sprinkle with salt and pepper. Melt the butter over low heat in a large covered casserole dish or Dutch oven on top of the stove. Add the chicken pieces and cook on all sides without browning, about 7 minutes. The chicken should not be crowded, so perform this operation in batches, if necessary. Remove pieces to a plate as they are done.
When all chicken is done, add the onions, carrots, celery, bay leaves and thyme and cook about 5 minutes. Sprinkle the flour over the vegetables and cook, stirring for 30 seconds. Add the stock, milk and nutmeg. Increase heat to high, cover and bring to a boil. Replace the thighs and drumsticks, cover and place casserole in the oven for 25 minutes. Add the reserved breasts and cook for another 15 minutes.
Remove the casserole from the oven, remove the chicken pieces from the casserole and set them aside. Strain the sauce through a fine sieve and discard onions, carrots, celery and herbs. Keep the chicken pieces warm in the turned-off oven while finishing the sauce. Place strained sauce in a medium saucepan over medium heat and cook until stewing liquid is thick enough to cling to a wooden spoon. To serve, arrange the chicken in a serving casserole or on a deep serving platter and ladle the sauce over it. Accompany the fricassee with noodles or rice pilaf. Refrigerate the meat and sauce separately for up to 3 days. Freeze the meat and sauce separately in 2 batches for up to 3 months.

Makes 2 Batches, Serving 3 to 4 Each

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

FRIED CHICKEN SLICES WITH LEMON SAUCE

Servings: 4 servings

Ingredients:

¾ pound Chicken breast

FOR MARINADE:
½ teaspoon Salt
½ tablespoon Wine
½ tablespoon Light soy sauce
1 tablespoon Cornstarch
1 tablespoon Cold water
1 Egg yolk
⅛ teaspoon Pepper
8 cub Oil

FOR COATING:
6 tablespoon Cornstarch
3 tablespoon Flour

FOR SEASONING SAUCE:
3 tablespoon Lemon juice (fresh)
3 tablespoon Soup stock
½ teaspoon Salt
2 teaspoon Cornstarch
1 teaspoon Sesame oil
3 Drops yellow food coloring

Preparation:

1.) After removing the chicken skin, cut into 1 - ½ inch-wide 2 inch-long thin slices. Marinate with the salt, wine, soy sauce, cornstarch, water, egg
yolk and pepper. Soak about 10 minutes.
2.) Mix seasoning sauce in a small bowl.
3.) Mix 6 Tb. of cornstarch and 3 Tb of flour on a plate. Use it to coat each piece of the chicken. Deep fry the chicken slices over low heat about ½ minute until golden. Reheat oil very hot. Deep fry the chicken again for 10 more seconds. Drain and remove to a platter.
4.) Heat another 1 Tbs of oil. Stir fry the seasoning sauce, when it boils and thickens, splash 1 Tbs of hot oil to make the sauce shine. Pour the sauce onto the fried chicken slices. Serve hot. (Garnish the platter with some sliced lemon and parsley).
Note: If you like a more sour taste, squeeze the juice from the lemon on the chicken slices.

GABRIELLE CARTERIS'S CHICKEN NEST WITH TOMATOES BEANS & R

Servings: 4 servings

Ingredients:

3 ounce Tomatoes,sun-dried,chopped
14 ounce Chicken broth
1 cub Rice
4 Chicken breasts,boneless
3 ounce Lemon juice
1 cub Seasoned bread crumbs
2 tablespoon Olive oil
3 Garlic cloves,peeled/crushed
6 Shallots,peeled/chopped
½ cub Italian dressing
1 ½ ounce Green peppercorns
1 ½ cub Cooked beans
2 Red peppers,medium-size
2 cub Asparagus tips
1 cub Snow peas
Lettuce leaves,assorted

Preparation:

1. In a frying pan, saute sun-dried tomatoes in their own oil for five minutes, or until tender. Set aside. In a separate pot, bring chicken broth to a boil, add rice, and cook, covered, over low heat for 45 minutes, or until all the broth has been absorbed. Add the sun-dried tomatoes to the cooked rice.~ 2. Cut the chicken breasts into thin cutlets. Dip in lemon juice and coat with bread crumbs. Heat olive oil in a frying pan. Add the garlic and shallots and saute about two minutes. Add chicken and brown for about 5 minutes on each side. Mix the Italian dressing and the peppercorns and add to the chicken. Keep warm.~ 3. Heat the beans and drain the liquid. In a separate pan, steam peppers, asparagus, and snow peas for approximately 5 minutes.~ 4. Line a platter with lettuce leaves. Cover with a layer of rice, a layer of beans, a layer of vegetables and finally the chicken mixture.

GAENG KIOW WAHN GAI (GREEN CHICKEN CURRY)

Servings: 4 servings

Ingredients:

1 Chicken Breast
2 Chicken Thighs
½ cub Coconut Cream
¼ cub Green Curry Paste
3 cub Coconut Milk
1 ½ cub Diced Eggplant
2 tablespoon Fish Sauce
1 tablespoon Palm or Brown Sugar
½ teaspoon Coriander leaves
½ cub Basil leaves
3 Red chilis

Preparation:

1. Bone and skin the chicken breast and thighs, you should have about 1lb of meat. Cut the meat into large, bite sized pieces, and set aside.

2. In a medium, heavy bottomed saucepan, warm the coconut cream over a medium heat until it boils gently. Adjust the heat to maintain a gentle boil and cook for 6 to 8 minutes, stirring occasionally.
The coconut cream will become fragrant as it thickens. When you see tiny pools of oil glistening on the surface add the curry paste and stir to dissolve it into the coconut cream. Continue cooking for 1 to 2 minutes, until the curry paste has a pleasing aroma.

3. Add the chicken pieces and stir fry for 1-2 minutes to coat them evenly with the paste. Cook for about 2 minutes. Increase the heat and add the coconut milk, eggplant, fish sauce, sugar and salt and stir well. Stir in the coriander, adjust the heat to maintain a gentle active boil and cook for 8-10 minutes, stirring occasionally. Taste and adjust the seasoning with a little more fish sauce, sugar, or curry paste.

4. When the chicken is done, and the eggplant is just tender, remove from the heat and transfer to a serving bowl. Scatter basil leaves, chopped chillis and some coriander on the top. Serve.

Preparation in advance:

Prepare it up to the point where you add the coriander, except *DO NOT* add the eggplant. Cool to room temperature, cover, and refridgerate for up to 24 hours. To serve bring the curry back to a gentle boil over a medium heat. Add the eggplant and carry on with the normal instructions from there.

An alternative to the eggplant is Snow Peas. I personally prefer them, but both work well.

Typed for you by Kaz Glover

GAI TOM KHA (THAI CHICKEN AND COCONUT MILK SOUP)

Servings: 6 servings

Ingredients:

4 cub Medium coconut milk
1 ½ cub Chicken stock
3 quart Pieces dried galangal(kha), or
6 quart Pieces fresh galangal
4 Stalks fresh lemon grass,bruised, cut into 2-inchlengths
6 Fresh Serrano chiles,sliced into rounds
1 large Whole chicken breast *
4 tablespoon Fish sauce (nam pla)
5 Fresh Kaffir lime leaves(makrut), if available
2 Fresh limes, juice
2 tablespoon Chopped coriander leaves

Preparation:

* cut into ½-inch pieces (with or without bones, see note)

Combine coconut milk, chicken stock, galangal, lemon grass and 4 of the chiles in a saucepan; bring to a boil. Reduce heat and simmer for 20 minutes. Strain stock; discard galangal and lemon grass.
Return stock to a boil, add chicken and simmer until tender, about 2 minutes. Add fish sauce, citrus leaves and remaining chiles. Stir in the lime juice. Garnish with coriander.

Serves 6 to 8.

NOTE: I like to use boned chicken breast if I'm cooking for guests.
For the best flavor, however, use a whole small chicken chopped into small pieces with the bones; increase the cooking time until chicken is tender.

Posted by Stephen Ceideberg; December 13 1991.

GALA CHICKEN BREASTS

Servings: 8 servings
Source: MAINPOUL.ZIP

Ingredients:

¼ cub Mayonnaise
8 Hard-cooked eggs, finelychopped
4 Chicken breasts, boned,skinned and halved
2 ½ tablespoon Freeze-dried chives, divided
1 ½ teaspoon Tarragon leaves, crushed
1 Egg, beaten
½ teaspoon Salt
2 tablespoon Butter, melted
1 ½ tablespoon Lemon juice, divided
Paprika
2 tablespoon Dijon mustard

Preparation:

In medium bowl, blend mayonnaise, 2 Tbsp of the chives, tarragon, salt 1 Tbsp of the lemon juice and mustard. Stir in hard-cooked eggs.
Set aside. Between waxed paper or plastic wrap, use a rolling pin to flatten each chicken breast half to ¼" thickness. Brush each breast half with beaten egg. Spread with about ¼ cup reserved egg salad mixture. Starting at narrowest edge, carefully roll up each filled breast, turning side edges under. Place filled breasts seam-side down in greased 13 x 9 x 2" baking dish. Mix melted butter with remaining chives and lemon juice and brush on chicken. Bake in preheated 350 degree oven for 30 to 35 minutes, until chicken is done. Sprinkle with paprika. Makes 8 servings.

Garlic Chicken Breasts

Servings: 1 servings

Ingredients:

6 tablespoon Unsalted Butter -- softened
2 tablespoon Snipped Chives -- or
Parsley
¼ teaspoon Garlic Powder
6 small Chicken Breast Halves --
(about 2 pounds)
3 cub Cornflakes -- crushed
2 tablespoon Parsley -- snipped
½ teaspoon Paprika
¼ teaspoon Garlic Powder
¼ cub Buttermilk

Preparation:

Mix butter, chives or parsley, and garlic powder; shape into rectangle. Cover and freeze until firm, about 30 minutes. Flatten each chicken breast to ¼ inch thickness between waxed paper or plastic wrap. Cut butter into 6 pieces. Place 1 piece on center of each chicken breast. Fold long sides over butter; fold ends up and secure with toothpick. Mix cereal, parsley, paprika, and garlic powder. Dip chicken breast into buttermilk; then coat with cereal mixture. Place chicken breasts, seam side down, in greased pan.
Cook uncovered in a 425 oven for 35 minutes.

From: Meg Antczak Date: 06 May 96

GARLIC CHICKEN PROVENCAL SOUP

Servings: 4 servings

Ingredients:

SOUP:
2 tablespoon Butter
½ cub Chopped onion
¼ cub Butter
4 Boneless, skinlesschicken breast halves
2 16 ounce cans Italian plumtomatoes, undrained,cut into pieces
1 cub Dry white wine or water
16 ounce Pkg Green Giant PastaAccents Garlic SeasoningFrozen Vegetables &Pasta

GARNISH:
¼ cub Grated Parmesan cheese
¼ cub Chopped fresh parsley

Preparation:

Melt 2 T butter in Dutch oven over medium-high heat. Add onion; cook and stir 3 to 5 minutes or until softened. Remove from pan; set aside. In same Dutch oven, melt ¼ c butter; add chicken and cook 8 to 10 minutes or until golden brown, turning once. Add tomatoes, wine and reserved onion. Bring to a boil.
Reduce heat; simmer uncovered 10 to 15 minutes or until chicken is no longer pink. Stir in frozen vegetables and pasta. Bring to a boil. Reduce heat; simmer 3 to 5 minutes or until vegetables are crisp-tender. To serve, place 1 chicken breast half in each of 4 large shallow soup bowls; ladle hot soup over chicken. Garnish with Parmesan and parsley.

GENERAL CHUA'S CHICKEN

Servings: 6 servings

Ingredients:

1 each Chicken BreastMARINADE
1 tablespoon Soy Sauce
1 teaspoon CornstarchSAUCE
1 tablespoon White Vinegar
1 tablespoon Soy Sauce
1 tablespoon Dry Sherry
½ teaspoon Sugar
½ teaspoon Salt
1 teaspoon Cornstarch
1 -Vegetable Oil forblanching
3 each Dried Red Chili PodsSEASONINGS
1 each Green Onion (white part)
½ teaspoon Ginger, fresh, minced
1 each Garlic Clove, minced
2 teaspoon Sesame Oil

Preparation:

Pound chicken slightly with a mallet to tenderize; then cut into ¾ by ¾ inch pieces. Combine marinade ingredients with chicken in the order listed; set aside. Combine sauce ingredients thoroughly; set aside. To oil-blanch, set wok over high heat for about 1 minute. Add 2 cups oil and heat to 350 degrees. Add chicken and blanch for 3 or 4 minutes until golden brown.
Remove and drain, reserving oil. To stir-fry, remove all but 2 tablespoons oil from wok. Reheat, swirling pan to coat sides. Add chili pods and seeds; stir-fry for about 30 seconds until browned. Return chicken and add seasonings, stir- frying for another 30 seconds. Pour in sauce and cook until thickened. To serve, stir in sesame oil. Note: Chili pods are browned to produce the aroma while the seeds are used to make the dish spicy and hot. Take care not to burn the seeds or let them get too dark. Converted by MMCONV vers. 1.50

General Tao's Chicken ( Le Piment Rouge )

Servings: 4 Servings

Ingredients:

10 ounce Chicken Legs, deboned
2 cub Soya Oil
1 tablespoon Ginger Root, minced
2 Scallions, chopped
1 tablespoon Garlic, minced
2 tablespoon Dry Chili Pepper
2 tablespoon Sugar
2 tablespoon Soy Sauce
1 ½ teaspoon Vinegar
2 tablespoon Cornstarch
¼ cub Chicken Stock
1 teaspoon Sesame Oil

MARINADE:
1 Egg White
1 tablespoon Cornstarch
1 tablespoon Soy Sauce

Preparation:

For the best results use skinned deboned legs of capon. Cut the chicken into pieces no larger than 1 inch square. Prepare marinade by combining egg white, cornstarch and 1 tablespoon soy sauce in a large bowl. Add chicken pieces and set aside for two hours. In a deep pot, heat the oil until it reaches 350 degrees. In a basket, or with a slotted spoon, lower several marinated chicken pieces into the fat.
Fry about one or two minutes or until the chicken becomes crisp; test for doneness before completing the batch. Continue until all pieces have been fried. Set oil and cooked chicken pieces aside. In a wok, on high heat, reheat two tablespoons of the reserved oil. Add prepared ginger, scallions, garlic and chili peppers. Stir to prevent burning. Add the fried chicken and stir quickly.Add sugar, soy sauce, vinegar and cornstarch mixed with chicken stock. Remove from the heat and stir sesame oil into the sauce. Spoon the mixture on to a hot platter and serve immediately with steamed rice. Serves 4. Hazel Mah who owns Le Piment Rouge Windsor (translation: Red Pepper) and Le Piment Rouge Laurier graciously agreed to share the recipe for the popular dish. This dish dates back to the Chin Dynasty and is named for General Tao, a governor of the northern Chinese province of Hunan. According to legend, the old general ate nothing but poultry and this dish was his favourite. Le Piment Rouge Windsor, 1170 Peel in Montreal. From The Gazette, 91/02/27.

GENERAL TSAO'S CHICKEN

Servings: 4 servings

Ingredients:

¾ pound Boneless chicken breast
2 teaspoon Dark soy sauce
2 teaspoon Rice wine or dry Sherry
1 teaspoon Finely chopped ginger root
1 teaspoon Cornstarch
1 teaspoon Sesame oil
1/3 cub Peanut oil
2 Dried red chilies, cut inhalf lengthwise
1 tablespoon Coarsely chopped freshorange peel or
2 teaspoon Soaked and coarsely choppeddried citrus peel
½ teaspoon Finely ground roastedSichun peppercorns
2 teaspoon Dark soy sauce
¼ teaspoon Salt
1 teaspoon Sugar
½ teaspoon Sesame oil

Preparation:

Cut chicken into thin slices, 2 inches long, cutting against the grain. Put it into a bowl together with the soy sauce, rice wine, ginger, cornstarch and
1 ts sesame oil. Mix well, let mixture marinate for about 20 minutes.
Heat the oil in a wok or large skillet until it is very hot. Remove the chicken from the marinade with a slotted spoon. Add it to the pan and stir-fry it for 2 minutes until it browns. Remove it and leave to drain in a
colander or sieve. Pour off most of the oil, leaving about 2 ts. Reheat the
pan over a high heat and add the dried chilies.
Stir-fry them for 10 seconds, then return the chicken to the pan. Add the rest of the ingredients and stir-fry for 4 minutes, mixing well.
Serve immediately over white rice.

GENERAL TSO'S CHICKEN

Servings: 4 servings

Ingredients:

¾ pound Boneless chicken breast
2 teaspoon Dark soy sauce
2 teaspoon Rice wine or dry sherry
1 teaspoon Finely chopped ginger root
1 teaspoon Cornstarch
1 teaspoon Sesame oil
1/3 cub Oil, preferably peanut
2 Dried red chiles cut in half lengthwise
1 tablespoon Chopped fresh orange peel OR
2 teaspoon - dried citrus peel(soaked & coarsely chopped)
½ teaspoon Roasted Sichuan peppercorns
* (finely ground), optional
2 teaspoon Dark soy sauce
¼ teaspoon Salt
1 teaspoon Sugar
½ teaspoon Sesame oil

Preparation:

CUT CHICKEN INTO THIN SLICES 2 inches long, cutting against the grain. Put it into a bowl together with the soy sauce, rice wine or sherry, ginger, cornstarch and 1 teaspoon sesame oil. Mix well, and then let the mixture marinate for about 20 minutes. Heat the oil in a wok or large skillet until it is very hot. Remove the chicken from the marinade with a slotted spoon.
Add it to the pan and stir-fry it for 2 minutes until it browns. Remove it and leave to drain in a colander or sieve. Pour off most of the oil, leaving about 2 teaspoons. Reheat the pan over a high heat and then add the dried chiles. Stir-fry them for 10 seconds, and then return the chicken to the pan. Add the rest of the ingredients and stir-fry for 4 minutes, mixing well. Serve the dish at once.

GENERAL TSO'S CHICKEN - HOM

Servings: 4 servings

Ingredients:

¾ pound Boneless chicken breast
2 teaspoon Dark soy sauce
2 teaspoon Rice wine or dry sherry
1 teaspoon Finely chopped ginger root
1 teaspoon Cornstarch
1 teaspoon Sesame oil
1/3 cub Oil, preferably peanut
2 Dried red chiles cut in half lengthwise
1 tablespoon Chopped fresh orange peel OR
2 teaspoon - dried citrus peel(soaked & coarsely chopped)
½ teaspoon Roasted Sichuan peppercorns
* (finely ground), optional
2 teaspoon Dark soy sauce
¼ teaspoon Salt
1 teaspoon Sugar
½ teaspoon Sesame oil

Preparation:

CUT CHICKEN INTO THIN SLICES 2 inches long, cutting against the grain. Put it into a bowl together with the soy sauce, rice wine or sherry, ginger, cornstarch and 1 teaspoon sesame oil. Mix well, and then let the mixture marinate for about 20 minutes. Heat the oil in a wok or large skillet until it is very hot. Remove the chicken from the marinade with a slotted spoon.
Add it to the pan and stir-fry it for 2 minutes until it browns. Remove it and leave to drain in a colander or sieve. Pour off most of the oil, leaving about 2 teaspoons. Reheat the pan over a high heat and then add the dried chiles. Stir-fry them for 10 seconds, and then return the chicken to the pan. Add the rest of the ingredients and stir-fry for 4 minutes, mixing well. Serve the dish at once.

KEN HOM

PRODIGY GUEST CHEFS COOKBOOK

GENERAL TSO'S CHICKEN #4

Servings: 2 servings

Ingredients:

2 Whole Chicken Breasts
2 Hot Peppers (Or More)Crushed
½ cub Cornstarch
1 Orange Rind, Minced
1 tablespoon Ginger, Minced
1/3 cub Fried Peanuts, Chopped

BATTER:
1 Egg
¼ cub Beer
2 tablespoon Soy Sauce
½ teaspoon Salt
¼ cub Flour
¼ cub Cornstarch
½ teaspoon Baking Powder
1 dash Pepper

SEASONING SAUCE:
6 tablespoon Sugar
3 tablespoon Cider Vinegar
5 tablespoon Soy Sauce
1 teaspoon Cornstarch

Preparation:

Skin and bone the chicken. Cut into 1-½" x 2" strips. Mix batter.
Add chicken, tossing lightly to coat. Cover and chill for ½ hour.
Mix seasoning sauce. Coat each piece of chicken well with cornstarch. Arrange chicken on well-floured wax paper. Heat 2-3" of oil in a pan until very hot. Fry chicken for 30 seconds. Drain well on a cookie sheet covered with paper towels. Reheat oil over high heat until very hot. Refry chicken until crispy and golden brown.
Drain again and keep hot in oven. Heat 2 tablespoons oil in wok over medium heat. Fry orange rind until golden brown. Add chili and ginger, stir-frying 20 seconds. Mix in seasoning sauce and heat to boil, stirring constantly until foam subsides and the sauce thickens slightly and turns to glaze (about 2 minutes or more). Add fried chicken, tossing to coat well. Sprinkle chopped peanuts on top.

GENERAL TSO'S CHICKEN #6

Servings: 4 servings

Ingredients:

¾ pound Boneless chicken breast
2 teaspoon Dark soy sauce
2 teaspoon Rice wine or dry sherry
1 teaspoon Finely chopped ginger root
1 teaspoon Cornstarch
1 teaspoon Sesame oil
1/3 cub Oil, preferably peanut
2 Dried red chiles cut in half lengthwise
1 tablespoon Chopped fresh orange peel OR
2 teaspoon Dried citrus peel(soaked & coarsely chopped)
½ teaspoon Roasted Sichuan peppercorns(finely ground), optional
2 teaspoon Dark soy sauce
¼ teaspoon Salt
1 teaspoon Sugar
½ teaspoon Sesame oil

Preparation:

CUT CHICKEN INTO THIN SLICES 2 inches long, cutting against the grain. Put it into a bowl together with the soy sauce, rice wine or sherry, ginger, cornstarch and 1 teaspoon sesame oil. Mix well, and then let the mixture marinate for about 20 minutes. Heat the oil in a wok or large skillet until it is very hot. Remove the chicken from the marinade with a slotted spoon. Add it to the pan and stir-fry it for 2 minutes until it browns. Remove it and leave to drain in a colander or sieve. Pour off most of the oil, leaving about 2 teaspoons. Reheat the pan over a high heat and then add the dried chiles. Stir-fry them for 10 seconds, and then return the chicken to the pan. Add the rest of the ingredients and stir-fry for 4 minutes, mixing well. Serve the dish at once.

GENERAL TSO'S CHICKEN #7

Servings: 2 servings

Ingredients:

MYRA SABLE HNKV12A:
1 pound Chicken breastsboneless, skinless, cut into 1" pieces
3 tablespoon Soy sauce
1 tablespoon Cornstarch
1 Egg white; beaten frothy
1 cub Vegetable oil
3 Dried hot chili peppersbroken in half
2 Garlic cloves; chopped fine
1 piece ginger root; peeledand finely chopped
1 tablespoon White wine vinegar
1 tablespoon White wine
1 teaspoon Cornstarch
1 tablespoon Brown sugar
1 teaspoon Sesame oil
¼ teaspoon Salt

Preparation:

In a glass bowl, place chicken pieces. Combine 1 tb. soy sauce and 1 tb. cornstarch. Blend in beaten egg white. Pour over chicken and toss to coat well. Marinate in refrigerator for 1 hour.
In a small bowl, combine remaining soy sauce, vinegar, white wine, and 1 tsp. cornstarch; mix until smooth. Stir in sugar, sesame oil and salt.
In a wok heat oil. Deep-fry chicken, a few pieces at a time, about 1 minute, or until golden brown. Remove and drain on paper towel. Pour all but 2 tb. oil out of wok. To the wok, add chili peppers, garlic and ginger; stir-fry 1 minute.
Pour sauce mixture into wok and cook, stirring, about 1 minute, until thickened. Return chicken pieces to wok. Mix well and serve immediately.

GENERAL TSO'S CHICKEN 2

Servings: 2 servings

Ingredients:

MYRA SABLE HNKV12A:
1 pound Chicken breastsboneless, skinless, cut into 1" pieces
3 tablespoon Soy sauce
1 tablespoon Cornstarch
1 Egg white; beaten frothy
1 cub Vegetable oil
3 Dried hot chili peppersbroken in half
2 Garlic cloves; chopped fine
1 piece gingerroot; peeledand finely chopped
1 tablespoon White wine vinegar
1 tablespoon White wine
1 teaspoon Cornstarch
1 tablespoon Brown sugar
1 teaspoon Sesame oil
¼ teaspoon Salt

Preparation:

In a glass bowl, place chicken pieces. Combine 1 tbls. soy sauce and 1 tbls. cornstarch. Blend in beaten egg white. Pour over chicken and toss to coat well. Marinate in refrigerator for 1 hour.

In a small bowl, combine remaining soy sauce, vinegar, white wine, and 1 tsp. cornstarch; mix until smooth. Stir in sugar, sesame oil and salt.

In a wok heat oil. Deep-fry chicken, a few pieces at a time, about 1 minute, or until golden brown. Remove and drain on paper towel. Pour all but 2 tbls. oil out of wok. To the wok, add chili peppers, garlic and ginger; stir-fry 1 minute.

Pour sauce mixture into wok and cook, stirring, about 1 minute, until thickened. Return chicken pieces to wok. Mix well and serve immediately.

I like to serve this with rice and Sauteed Snow Peas and Red Peppers. The chicken is spicy hot with the dried chili peppers, so adjust to your taste.
Enjoy!

Posted by Margie Auslander (HNKV12A) From The Elegant Entertaining Cookbook by Myra Sable. MM:MK VMXV03A.

GENERAL TSO'S CHICKEN IV

Servings: 2 servings

Ingredients:

2 Whole chicken breasts
2 Hot peppers (or more) crushed
½ cub Cornstarch
1 Orange rind; minced
1 tablespoon Ginger; minced
1/3 cub Fried peanuts, chopped

BATTER:
1 Egg
¼ cub Beer
2 tablespoon Soy sauce
½ teaspoon Salt
¼ cub Flour
¼ cub Cornstarch
½ teaspoon Baking powder
1 dash Pepper

SEASONING SAUCE:
6 tablespoon Sugar
3 tablespoon Cider vinegar
5 tablespoon Soy sauce
1 teaspoon Cornstarch

Preparation:

1.-4. Skin and bone the chicken. Cut into 1-½" x 2" strips. Mix batter.
Add chicken, tossing lightly to coat. Cover and chill for ½ hour. Mix seasoning sauce. 4. Coat each piece of chicken well with cornstarch.
Arrange chicken on well-floured wax paper. 5. Heat 2-3" of oil in a pan until very hot. Fry chicken for 30 seconds. Drain well on a cookie sheet covered with paper towels. 6. Reheat oil over high heat until very hot.
Refry chicken until crispy and golden brown. Drain again and keep hot in oven. 7. Heat 2 tablespoons oil in wok over medium heat. Fry orange rind until golden brown. Add chili and ginger, stir-frying 20 seconds. Mix in seasoning sauce and heat to boil, stirring constantly until foam subsides and the sauce thickens slightly and turns to glaze (about 2 minutes or more). Add fried chicken, tossing to coat well. Sprinkle chopped peanuts on top.

From: Stephanie da Silva

GENERAL TSO'S CHICKEN WITH ORANGE

Servings: 4 servings

Ingredients:

¾ pound Boneless chicken breast
2 teaspoon Dark soy sauce
2 teaspoon Rice wineor dry sherry
1 teaspoon Ginger root; minced
1 teaspoon Cornstarch
1 teaspoon Sesame oil
1/3 cub Peanut oil
2 Dried red chiles halve lengthwise
1 tablespoon Orange peel; coarse chop
½ teaspoon Fine ground roasted sichuanpeppercorns (optional)
2 teaspoon Dark soy sauce
¼ teaspoon Salt
1 teaspoon Sugar
½ teaspoon Sesame oil

Preparation:

This popular dish gets a lift from the addition of orange peel, hence its other name, Orange Peel Chicken.

CUT CHICKEN INTO THIN SLICES 2 inches long, cutting against the grain. Put it into a bowl together with the soy sauce, rice wine or sherry, ginger, cornstarch and 1 teaspoon sesame oil. Mix well, and then let the mixture marinate for about 20 minutes. Heat the oil in a wok or large skillet until it is very hot. Remove the chicken from the marinade with a slotted spoon.
Add it to the pan and stir-fry it for 2 minutes until it browns. Remove it and leave to drain in a colander or sieve. Pour off most of the oil, leaving about 2 teaspoons. Reheat the pan over a high heat and then add the dried chiles. Stir-fry them for 10 seconds, and then return the chicken to the pan. Add the rest of the ingredients and stir-fry for 4 minutes, mixing well. Serve the dish at once.

GEORGE LIU'S MOO GOO GAI PAN

Servings: 10 servings

Ingredients:

4 Chicken breast halves; Skinned, boned and sliced
Salt and pepper to taste
4 cl Garlic; minced
2 cub Water
1 tablespoon Cornstarch
5 tablespoon Corn oil
8 ounce Fresh mushrooms; sliced
4 pound Chinese white cabbage; chop
2 tablespoon Sugar
4 tablespoon Soy sauce
6 Scallions; chopped

Preparation:

In a bowl, toss the sliced chicken with the salt and pepper, garlic and cornstarch mixture. Set aside. Heat 3 tablespoons of the corn oil in a wok and add the mushrooms, cabbage and sugar. Stir-fry for 2 minutes, then cover and cook for 5 minutes. Remove from the wok. Heat the remaining 2 tablespoons of corn oil in the wok and stir-fry the chicken for 2 minutes over high heat. Add the soy sauce and mix well. Cover and cook for about 6 minutes, or until the chicken is cooked through. Add the cooked vegetables and the scallions. Toss everything together for about 1 minute. Serve hot with steamed rice.

GEORGIA CHAIN-GANG CHILI

Servings: 20 servings

Ingredients:

1 cub Burgundy,dry
½ teaspoon Thyme,dried
2 Bay leaves
4 Garlic cloves,med,fine chop
½ teaspoon Black pepper,freshly ground
6 pound Beef,coarse grind
2 Chicken breasts,large
Water
2 teaspoon Salt
2 tablespoon Oil,vegetable
2 Onions
3 Pork chops,coarse grind
10 tablespoon Red chile,mild,ground
1 teaspoon Cayenne pepper
1 teaspoon Oregano,dried,pref.Mexican
½ teaspoon Cumin
Rosemary
1 ½ cub Tomatoes,Italian-style
16 ounce Tomato sauce
8 ounce Tomato sauce,Mexican hot
1 can Chiles,green,mild,whole
1 can Jalapeno peppers,pickled
2 tablespoon Hot pepper sauce,liquid
1 tablespoon Butter
3 Chiles,fresh whole green
½ cub Mushrooms
½ cub Sauterne
12 ounce Beer

Preparation:

1. In a large non-aluminum (preferably glass or glazed cast iron) bowl make a marinade by combining the burgundy, thyme, bay leaves, garlic, and black pepper. Place all the beef in the bowl and mix lightly to coat the meat well. Cover and refrigerate overnight. (If time is short marinate for 2 hours at room temperature.)
2. Place the chicken breasts in a saucepan with enough water to cover. Add 1 teaspoon salt and simmer over low heat for ½ hour. Remove the chicken reserving the liquid. Chop the chicken breasts fine and reserve.
3. Meal the oil in a large heavy pot. Add the onions and cook until they are translucent.
4. Meanwhile, drain the beef, straining and reserving the marinade. Mix the beef and pork together, then combine the meats with the ground chile, cayenne pepper, oregano, cumin, rosemary, and the rest of the salt. Add this meat-and-spice mixture to the pot with the onions. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.
5. Add half the marinade, the reserved chicken, tomatoes, both tomato sauces, jalapenos, and 1 tablespoon of liquid hot pepper sauce to the pot.
6. Melt the butter in a heavy skillet over medium heat. Add the fresh chiles, mushrooms, and a small amount of the Sauterne and cook for 3 minutes. Add this to the pot.
7. Bring to a boil and simmer, uncovered, for at least 3 hours. When the chili is cooking, from time to time stir in the remaining marinade, the remaining Sauterne, and beer. If more liquid is needed, stir in the water the chicken was cooked in. Taste and adjust seasonings.

GINGER AND PEACH CHICKEN

Servings: 4 servings

Ingredients:

4 Chicken Breast halves *
8 ounce Can Peach slices, lite syrup
1 teaspoon Cornstarch
½ teaspoon Grated Gingerroot
¼ teaspoon Salt
½ cub Sliced Water Chestnuts,drain
2 cub Hot cooked Rice
6 ounce Pkg frozen Pea Pods, cooked

Preparation:

* 4 med (12 oz total) boned skinless chicken breast halves Spray a large skillet with nonstick spray. Preheat skillet over medium heat. Add chicken. Cook over medium heat for 8-10 minutes or till tender and no longer pink; turn to brown evenly. Remove from skillet; keep warm.
Meanwhile, drain peaches, reserving juice. Add water to juice to equal ½ cup. Stir in cornstarch, gingerroot, and salt. Add to skillet. Cook and stir till thickened and bubbly. Cook and stir 1 minute more. Gently stir in peaches and water chestnuts: heat through.
On a serving platter or 4 individual plates arrange rice, pea pods, and chicken. Spoon sauce over chicken.
************************************************************** Per serving: 321 calories, 30 g protein, 41 g carbohydt=rates, 3 g fat, 72 mg cholesterol, 205 mg sodium, 459 mg potassium.

Ginger Chicken

Servings: 4 servings

Ingredients:

2 Chicken breasts
Salt
Black pepper
Paprika
1 Egg yolk
½ cub Honey
¼ cub Rum
½ cub Chicken stock
2 Cl Garlic; crushed
¼ cub Preserved ginger; chopped
¼ teaspoon Nutmeg

Preparation:

Recipe by: Elizabeth Powell
Preparation Time: 1:15
Season chicken with salt, pepper, and paprika to taste and place in shallow roasting pan. Beat egg yolk until light. Add honey, rum, and chicke stock. Stir in garlic, ginger, and nutmeg. Pour over chicken. Bake at 375 degrees for 45 to 60 minutes, basting every 15 minutes.

GINGER CHICKEN STIR-FRY

Servings: 6 servings

Ingredients:

¼ cub Teriyaki sauce
¼ cub Water
1 pound Chicken breasts (skinned and boned) cut into 1-½ inch pieces
2 tablespoon Vegetable oil
1 medium Onion; cut into 8 wedges
16 ounce Broccoli/cauliflower/carrots (frozen packaged mixture)*
½ teaspoon Ground ginger
1/3 cub White wine OR chicken broth
1 tablespoon Cornstarch
1 tablespoon Water
3 cub Hot cooked brown rice

Preparation:

In shallow baking dish, combine teriyaki sauce and water; add chicken pieces, coating well. Cover and refrigerate two hours. Drain marinade from chicken pieces. In large skillet or wok, heat oil; stir-fry chicken and onion until chicken is slightly browned. Stir in vegetables, ginger, and wine. Cover; simmer 4 to 5 minutes, or until vegetables are tender crisp. In small bowl, combine cornstarch and water until smooth.
Gradually add to skillet, stirring constantly, until thickened. Serve over hot rice.

*Or use 1 package (16 ounces) frozen vegetable mixture of your choice.

Each serving provides:
* 279 calories
* 18.7 g. protein
* 7.3 g. fat
* 34.1 g. carbohydrate
* 515 mg. sodium
* 37 mg. cholesterol

NOTE: Optional ingredients are omitted from the nutritional calculations.
When ingredient options appear in a recipe, the first ingredient choice is used for calculation.

Source: Brown Rice
Reprinted with permission from The USA Rice Council Electronic format courtesy of Karen Mintzias

GINGERED CHICKEN SALAD

Servings: 4 servings

Ingredients:

2 cub Cubed Cooked Chicken Breast
½ cub Sliced Scallions
1 cub Snow Peas, Julienned
1 cub Bean Sprouts
1 cub Thinly Sliced Mushrooms
2 tablespoon Low Sodium Soy Sauce
2 tablespoon Finely Minced Ginger
1 tablespoon Oil
½ teaspoon Oriental Sesame Oil (Opt)
1/3 cub Lemon Juice
1 cl Garlic Finely Minced
1 bunch Watercress (Garnish)

Preparation:

Place The Chicken, Scallions, Peas, Bean Sprouts & Mushrooms in A Large Bowl. Combine The Soy Sauce, Ginger, Oil, Sesame Oil, Lemon Juice & Garlic And Toss With The Chicken Mixture. If Desired, Transfer To A Bed Of Lettuce On A Serving Platter And Arrange Watercress Around It.
(6.2 Grams Fat, 29 Percent Cal. From Fat.)

GLASS-NOODLE SALAD WITH CHICKEN

Servings: 4 servings

Ingredients:

4 ounce Mung bean noodles
6 ounce Med shrimp shelled and deveined -
1 tablespoon Vegetable oil
1 Whole chicken breast boned, skinned, chopped
Salt
Fresh ground black pepper
1 Red fresh serrano chile chopped
1 Green fresh serrano chile chopped
3 tablespoon Lime juice
2 tablespoon Nam pla (Thai fish sauce)
1 teaspoon Sugar
3 Shallots peeled and thinly sliced
¼ cub Fresh coriander leaves
Lettuce for garnish
Crisp fried shallots (opt.) for garnish

Preparation:

COVER NOODLES WITH WATER until soft and pliable, about 15 minutes. Drain.
Add noodles to a large pot of boiling water. Reduce to medium heat and cook until noodles are plump and glass-like (2 minutes). For a crunchy texture, just dip them in boiling water for 5 to 10 seconds. Drain and rinse with cold water. Chill. In a large pot of water blanch the shrimp for 5 seconds until they curl and turn pink. Remove and cool. Add oil to a wok or skillet. Add chicken; saute until it loses its pink color. Break into small morsels. Season with salt and pepper to taste. Cool. Mix together chiles, lime juice, nam pla, sugar, shallots and coriander. Add chicken, shrimp and chilled noodles; mix well. Serve over a bed of shredded lettuce. Garnish with crisp fried shallots.

GLAZED CHICKEN BREASTS

Servings: 6 servings

Ingredients:

1/3 cub Teriyaki Baste & Glaze (Kikkoman)
¾ teaspoon Grated lemon peel
1 ½ teaspoon Lemon juice
6 Chicken breast halves (boneless)

Preparation:

Combine teriyaki baste & glaze, lemon peel and juice; brush both sides of chicken breasts with mixture. Place, side by side, in shallow baking pan, skin side down. Bake in 350 F. oven 20 minutes. Turn chicken over; brush with remaining baste & glaze mixture. Return to oven and bake 20 minutes longer, or until chicken is tender.

Makes 4 to 6 servings.

Source: SPICE UP YOUR MEALS! with Kikkoman Teriyaki Sauces Reprinted with the permission of Kikkoman International Inc.
Electronic format courtesy of Karen Mintzias

Glazed Chicken Wings

Servings: 4 servings

Ingredients:

4 tablespoon Soy sauce, divided
2 tablespoon Lemon juice concentrate- divided
1 tablespoon Ginger root; minced
12 Chicken wings, cut at joints tips removed
2 tablespoon Honey
2 tablespoon Olive oil
1 tablespoon Water

Preparation:

Combine 2 tb soy sauce, 2 tb lemon juice and ginger; pour over chicken stirring to coat. Refrigerate 30 mins. Combine remaining soy sauce, lemon juice, honey and 1 tb of water.

In wok or large skillet, brown chicken in hot oil, pour off oil. Add honey mixture. Over medium heat cook covered five minutes.

Over high heat cook uncovered five minutes or until cheken is glazed, stir occasionally.

Source: Newspaper 1988

Refrigerate leftovers.

GOLDEN LEMON CHICKEN

Servings: 4 servings

Ingredients:

4 Boneless chicken breasthalves (about 1 lb)
1 Egg, beaten
All-purpose flour
3 tablespoon Butter or margarine
1 package Lipton Recipe Secrets GoldenHerb with Lemon Recipe SoupMix
1 cub Water
4 Lemon slices (opt)
Hot cooked rice

Preparation:

Dip chicken in egg, then flour. In 12" skillet, melt butter and brown chicken over medium heat 4 minutes, turning once. Stir in Golden Herb with Lemon Recipe Soup Mix blended with water, arrange lemon slices on chicken. Bring to a boil, then simmer covered 10 minutes or until sauce is slightly thickened and chicken is done. To serve, arrange chicken and lemon over hot rice, then spoon sauce over chicken. Makes about 4 servings.

GORDON'S MARINATED CHICKEN

Servings: 4 servings

Ingredients:

2 ¼ pound Boneless Chicken breast, cut
Into 1 inch cubes
½ cub Gordon's London Dry Gin
4 Limes (Juice of)
½ cub Extra Virgin Olive Oil
1 cl Garlic, minced
Salt & Pepper to taste
⅞ cub Leeks, sliced
1 cub Tomatoes, chopped
3/16 cub Fresh Cilantro, chopped
⅛ pound Sundried Tomatoes, chopped
Tabasco to taste

Preparation:

1. Cut chicken into 1 inch pieces. pour Gin, fresh Lime juice, Olive Oil, salt & pepper. marinate over night.
2. Place chicken on skewers. Recipe yields 30-40 pieces.
3. In a flat large fry pan, add a little oil and fry chicken until slightly brown. Add marinate and remaining ingredients and finish cooking chicken. Add a dash of tabasco.
4. serve immediately, garnish with fresh chopped cilantro.

GOURMET'S CHICKEN DIVAN

Servings: 6 servings

Ingredients:

1 large Broccoli head, cut into 4-inh spears
¼ cub Unsalted butter, cut in piecs
5 tablespoon Flour
2 cub Chicken broth
½ cub Heavy cream, well chilled
3 tablespoon Sherry, medium dry
Lemon juice to taste
½ cub Parmesan cheese, grated
2 Chicken breasts, skinned & bned,
Cooked and thinly sliced

Preparation:

In a large saucepan of boiling, salted water, cook the broccoli for 6-8 minutes or until it is just tender. Drain it well and keep warm. In a heavy saucepan, melt the butter over mod-low heat, add flour and cook roux, stirring, for 3 minutes. Add the broth, stirring, bring the mixture, and simmer it, stirring occasionally, for 10 minutes. Reduce heat to low and cook the mixture, stirring, for 10 minutes. In a bowl, beat the cream until it holds stiff peaks. Fold the cream, Sherry, and lemon juice into the sauce. Season with salt and pepper to taste. Arrange broccoli on a flameproof patter or a 2-qt. gratin dish and pour half the sauce over the broccoli. Stir ¼ cup Parmesan into the remaining sauce. Arrange the chicken on the broccoli, pour the remaining sauce over it, and sprinkle the mixture with the remaining Parmesan cheese. Broil under a preheated broiler about 6 inches from the flame for 1 minute or until the sauce is golden and bubbling. a 1956 Gourmet Mag. favorite

GRANDMA'S CHICKEN VEGETABLE SOUP

Servings: 4 servings

Ingredients:

1 can Reduced-sodium chicken broth(49 ½ ounces)
½ cub Water
1 pound (3 medium) potatoes cut into ½-inch cubes
1 medium Carrot cut into ¼-inch slices
1 pound Chicken breasts (boned and skinned) cut into 1-inch chunks
1 medium Zucchini cut into ¼-inch slices
3 Green onions; sliced
2 teaspoon Dried basil
Salt and pepper, to taste

Preparation:

In 3-quart saucepan over medium heat combine broth and water. Cover and bring to boil. Add potatoes and carrot; cover and cook 5 minutes. Add chicken, zucchini, onions and basil; bring to boil, reduce heat, cover and cook until chicken is opaque throughout, about 7 minutes. Season with salt and pepper.

Menu: Toasted French Bread, Grapes with Yogurt and Brown Sugar

Nutritional Information Per Serving: 220 calories; 4 g fat; 65 mg cholesterol; 1040 mg sodium; 24 g carbohydrate; 3 g fiber; 23 g protein.

Source: The Potato Board <recipes@potatoes.com>

GREAT CHILI CHICKEN

Servings: 6 servings

Ingredients:

-Judi M. Phelps
2 tablespoon Olive oil
2 large Whole chicken breasts; bonedskinned, and diced
3 cub Tomato juice
2 cub Onion; diced
½ cub Celery; diced
½ cub Green pepper; diced
2 Apples; cored and sliced butnot peeled)
2 tablespoon Chili powder
1 teaspoon No-salt seasoning
2 cl Garlic; minced
½ teaspoon Cumin
1 teaspoon Basil
3 drop Tabasco sauce
2 can Kidney beans (14 oz each)undrained

Preparation:

In a Dutch oven, heat the oil and brown the chicken slightly. Add all of the remaining ingredients except the kidney beans and simmer for 1 hour.
Add the kidney beans and simmer for an additional hour, or until the chili reaches the desired thickness.

Each serving provides: 288 calories, 27 g protein, 6 g fat, 33 g carbohydrate, 857 mg sodium, 49 mg cholesterol. Source: Low-Fat Gourmet Chicken Cookbook.

Shared and MM by Judi M. Phelps - The San Jose Kid.

GREAT GRAPE CHICKEN

Servings: 4 servings

Ingredients:

3 Chicken breasts, halved,boned, skinned (6 halves,about 3 lb in all)
2 tablespoon Butter (or margarine)
1 tablespoon Orange marmalade (I suggestfresh coarsely-gratedorange peel)
¼ teaspoon Tarragon, crumbled
1/3 cub White wine, dry
1 Green onion,thinly sliced (usepart of the top)
1 cub Grapes, seedless(try red grapes,such as "Flame")
¼ cub Cream, whipping
Salt
Nutmeg

Preparation:

Sprinkle chicken breasts with salt and nutmeg. Brown lightly in heated butter in a large frying pan. Add marmalade, tarragon, green onion and wine. Cover, reduce heat and simmer 10 minutes.

Add grapes, cover again and continue cooking about 10 minutes longer, until chicken is cooked through (test with a small, sharp knife in thickest part).

Using a slotted spoon, remove chicken and grapes to a warm serving dish; keep warm. Add cream to liquid in pan. Bring to boiling, stirring, and cook until reduced and slightly thickened. Salt to taste. Pour sauce over chicken.

NOTES:

* Chicken in wine with grapes and orange -- This recipe was originally posted by Wayne Thompson. I thought it was great, and I submit it here with some variations. This colors in this dish are a feast for the eyes. The recipe comes originally from "Elegant Meals with Inexpensive Meats," by Ortho Books. Yield: Serves 4 to 6.

* (WT) I use a whole cut up chicken.

* (CSR) I like to cook the chicken in a black cast-iron pan; I skip the cream sauce, because it smothers the beautiful black-green-red-orange-tan colors.

: Difficulty: easy.
: Time: 30 minutes.
: Precision: approximate measurement OK.
:
: Wayne Thompson, Tolerant Systems, San Jose CA (waynet@tolerant) : Conor Rafferty, Stanford University, Palo Alto CA (conor@fuji)

: Copyright (C) 1986 USENET Community Trust

GRECIAN CHICKEN GYROS PIZZA

Servings: 8 servings

Ingredients:

¾ pound Boneless, skinlesschicken breast cut into2 x ¼ x ¼" strips
1/3 cub Purchased Caesar (notcreamy) or vinaigrettesalad dressing
10 ounce Can PillsburyRefrigerated All ReadyPizza Crust
¼ cub Light sour cream
1 ½ teaspoon Chopped fresh mint OR
½ teaspoon Dried mint leaves
½ teaspoon Pepper
1 Garlic clove, minced
2 tablespoon Reduced-calorie margarine
1 medium Onion, halved lengthwise& cut into ⅛" slices
1 cub Shredded Monterey Jackcheese
2 Plum tomatoes, thinlysliced
½ cub Diced seeded cucumber,drained on paper towels
½ cub Crumbled feta cheese

Preparation:

In shallow bowl, combine chicken and salad dressing; stir to coat. Cover, refrigerate. Heat oven to 425 degrees. Lightly grease 12" pizza pan or 13 x 9" pan. Unroll dough and place in greased pan; starting at center, press out with hands. Bake for 8 to 10 minutes or until crust is light golden brown. Meanwhile, in small bowl combine sour cream, mint, pepper and garlic; mix well. Drain chicken; discard marinade. Heat margarine in large skillet over medium-high heat until hot. Add chicken and onion; cook and stir 6 to 8 minutes or until chicken is no longer pink.
Spread sour cream mixture over partially baked crust, including edges. Top with Monterey Jack cheese. Using slotted spoon, place chicken mixture evenly over cheese. Top with tomato slices, cucumber and feta cheese. Bake for 10 to 15 minutes or until edges of crust are deep golden brown and Monterey Jack cheese is melted. Garnish with fresh mint leaves, if desired.

Greek Chicken

Servings: 4 Servings

Ingredients:

1 package Chicken tenderloins
1 package Shake 'n Bake coating
Vegetable oil
1 package Sour cream
1 Lemon
1 dash Salt/pepper

Preparation:

Preheat oven to 350 F. Oil bottom and sides of baking dish. Wash and dry tenders. Dip tenders in sour cream, cover well. Roll tenders in coating mix. Place in baking dish, squeexe lemon over chicken. Bake 35-40 minutes.

GREEK ISLAND CHICKEN

Servings: 4 servings

Ingredients:

-Waldine Van Geffen VGHC42A
4 Chicken breast halves; skin,bone
2 tablespoon Olive oil
1 Onion; chopped
3 cl Garlic; minced
1 Red bell pepper; cut strips
1 ½ ounce Sun-dried tomato halves; nooil
1 ½ cub Dry white wine
1/3 cub Pitted ripe olives; sliced
1 Lemon; sliced
1 ½ teaspoon Cinnamon
1 teaspoon Honey
Salt and pepper
Parsley; chopped, garnish

Preparation:

In large skillet over medium heat, saute chicken breasts in oil about 5 minutes, turning once. Add onion, garlic and red pepper. Saute, stirring often, about 4 minutes until onion is limp. With kitchen shears, halve tomato halves; stir into skillet with remaining ingredients except parsley. Cover and simmer 15 minutes. Remove cover and cook 5 more minutes until chicken is tender and sauce is slightly reduced. Sprinkle with chopped parsley. Serve over rice, if desired.
Source: Sonoma Sun-Dried Tomatoes (wrv)

GREEK YOGURT CHICKEN

Servings: 4 servings

Ingredients:

1 cub Plain lowfat yogurt
Finely grated peel of 1
Lemon
1 ½ tablespoon Lemon juice
2 tablespoon Finely chopped fresh oregano
2 tablespoon Finely chopped parsley
1 medium Clove garlic, peeled and
Forced through a press
¼ teaspoon Salt
Freshly ground black pepper
To taste
4 Chicken breast halves on the
Bone, skin removed

Preparation:

1. Combine the yogurt, lemon peel and juice, oregano, parsley, garlic, salt and pepper.
2. Put the chicken into a dish and spread about ¼ cup of the yogurt sauce over the chicken. Cover with plastic wrap and refrigerate several hours or overnight. Cover and refrigerate the remaining yogurt sauce.
3. Place the chicken on a rack in a baking pan and bake in a preheated 375-degree oven 30 minutes. Turn the oven 30 minutes. Turn the oven to broil and continue cooking about 5 minutes, until the chicken is browned on top and cooked through.
4. Spoon the yogurt sauce over the chicken and serve.

GREEN CHILI - TRIPLE HHH (HOWARD'S HOTTER'N HELL)

Servings: 10 servings

Ingredients:

1 tablespoon Oil
2 pound Chicken breasts boneless -or Pork Shoulder Roast
2 Onions
2 teaspoon Minced garlic
1 teaspoon Oregano
1 teaspoon Cumin powder
2 teaspoon Ground red chili
1 tablespoon Red chili flakes
1 Tomato
1 can Tomatillos
4 pound Green chilis
4 cub Wyler's chicken boullion
3 tablespoon Cornstarch

Preparation:

chilis, tomato and tomatillos. Add oil to heavy, preferably cast iron, skillet and brown chicken over high heat. It is best to do it in two or three small batches. Remove to large saucepan. Add onions and garlic to leftover oil and brown until onions are soft. Add oregano, cumin, and red chili, and cook for two or three minutes. Transfer from skillet to saucepan with chicken. Add tomato, tomatillos, chilis, and chicken broth. Bring to a boil and simmer for 3 - 4 hours. Add water as necessary to maintain the desired consistency. Add 3 - 4 tablespoon cornstarch mixed with water prior to serving to thicken as desired.

Eat from a bowl accompanied with a warm flour tortilla or use it as a sauce over chili rellenos, eggs, enchiladas, or just about anything.
One of my favorite meals is to grill a steak until nice and juicy, smother with green chili, sprinkle some grated cheese on top and serve with Mexican rice.

GRILLED BREAST OF CHICKEN W/MAPLE WHISKEY GLAZE

Servings: 2 servings

Ingredients:

1 teaspoon DRIED THYME
2 CHICKEN BREASTS* boned, skin
½ cub PURE MAPLE SYRUP
3 tablespoon JACK DANIEL'S WHISKEY
1 tablespoon VEGETABLE OIL

Preparation:

*Note: Chicken breasts should be boned, skinned & split. Rub thyme over both sides of chicken breasts. Combine syrup, whiskey and oil. Marinate breasts in the refrigerator for several hours. Grill or broil breasts, basting frequently with marinade for a shiny brown glaze. (Glaze burns easily, so watch carefully.)

Grilled Chicken Adobo

Servings: 1 servings

Ingredients:

10 Chicken Breast Halves; *
1 cub Orange Juice
1 teaspoon Basil Leaves; Dried
½ teaspoon SaltACHIOTE SAUCE BASE
1/3 cub Achiote Seeds
1/3 cub Vinegar; White
½ teaspoon Pepper
¼ cub Achiote Sauce Base; Below
2 tablespoon Vegetable Oil
1 teaspoon Cinnamon; Ground
1/3 cub Orange Juice
1 teaspoon Red Chiles; Ground
1 Clove Garlic

Preparation:

* There should be 10 breast halves (about 3 ½ lbs) which should be : boneless and skinless. Directions: Place chicken breasts in shallow glass or plastic dish. Mix remaining ingredients and pour over the chicken. Cover and refrigerate for at least 2 hours. Remove chicken from marinade and set the marinade aside. Cover and grill the chicken tsp to 6 inches from medium coals for 10 to 20 minutes. Turn the chicken; cover and grill, turning and brushing with the marinade 2 to 3 times, until done, about 10 to 20 minutes longer. Heat remaining marinade to boiling; boil uncovered until thickened, 8 to 10 minutes. Serve with the chicken. ACHIOTE SAUCE BASE: Cover the achiote seeds with boiling water. Cover and let stand at least 8 hours. Drain seeds. Place seeds and remaining ingredients in food processor workbowl fitted with steel blade. Cover and process until the seeds are coarsely ground. Store in refrigerator up to 1 wee; in the freezer up to 2 months. BROILED CHICKEN ADOBO: Set oven control to broil. Remove chicken from the marinade; reserve marinade. Place chicken in greased rectangular baking dish 13 9 x 2-inches; pour half of the marinade over chicken and broil with tops about 4 inches from the heat, until light brown, about 10 minutes. Turn chicken; pour the remaining marinade over the chicken and broil until done, about 6 minutes longer.

From: Earl Shelsby Date: 06-21-94 From: Jr Byers Date: 23 Feb 96

GRILLED CHICKEN ADOBO

Servings: 6 servings

Ingredients:

10 each Chicken Breast Halves; *
¼ cub Achiote Sauce Base; Below
1 cub Orange Juice
2 tablespoon Vegetable Oil
1 teaspoon Basil Leaves; Dried
1 teaspoon Cinnamon; Ground
½ teaspoon Salt

ACHIOTE SAUCE BASE:
1/3 cub Achiote Seeds;(AnnottoSeeds)
1/3 cub Orange Juice
1/3 cub Vinegar; White
1 teaspoon Red Chiles; Ground
½ teaspoon Pepper
1 each Clove Garlic

Preparation:

* There should be 10 breast halves (about 3 ½ lbs) which should be boneless and skinless. Place chicken breasts in shallow glass or plastic dish. Mix remaining ingredients and pour over the chicken. Cover and refrigerate for at least 2 hours. Remove chicken from marinade and set the marinade aside. Cover and grill the chicken t to 6 inches from medium coals for 10 to 20 minutes. Turn the chicken; cover and grill, turning and brushing with the marinade 2 to 3 times, until done, about 10 to 20 minutes longer. Heat remaining marinade to boiling; boil uncovered until thickened, 8 to 10 minutes. Serve with the chicken.

ACHIOTE SAUCE BASE:

Cover the achiote seeds with boiling water. Cover and let stand at least 8 hours. Drain seeds. Place seeds and remaining ingredients in food processor workbowl fitted with steel blade. Cover and process until the seeds are coarsely ground. Store in refrigerator up to 1 wee; in the freezer up to 2 months. BROILED CHICKEN ADOBO:

Set oven control to broil. Remove chicken from the marinade; reserve marinade. Place chicken in greased rectangular baking dish 13 x 9 x 2-inches; pour half of the marinade over chicken and broil with tops about 4 inches from the heat, until light brown, about 10 minutes. Turn chicken; pour the remaining marinade over the chicken and broil until done, about 6 minutes longer.

GRILLED CHICKEN BREAST

Servings: 2 servings

Ingredients:

2 each WHOLE CHICKEN BREASTS, HALVE
1 BONED, SKINNED, AND BUTTERFL
½ cub OLIVE OIL
1 each LEMON, JUICED
2 tablespoon HERBES DE PROVENCE

Preparation:

Saute rice with oil in a heavy skillet until it is opaque. Add water, with salt if desired. Cover and cook over low heat until done--about 20 minutes. Cool. Add vegetables, pine nuts, and olives. Include other items if you wish: thinly sliced hard salami or artichoke hearts. Toss with dressing. DRESSING: Blend garlic, anchovies, herbs, lemon juice, oil and vinegar. Add salt and pepper to taste.

GRILLED CHICKEN BREAST AND BEAN SALAD

Servings: 6 servings

Ingredients:

2 tablespoon Well-seasoned mustard to 3 tablespoons
4 Chicken breast halves skinned and boned
1 package Frozen black-eyed peas 10-ounce package
32 ounce Canned beans combined kidney, garbanzos, white
1 Medium-large red onion finely chopped
2 Medium-large ripe tomatoes coarsely chopped
2 tablespoon Fresh thyme, chopped to 3 tablespoons
2 tablespoon Fresh oregano, chopped to 3 tablespoons
4 Sun-dried tomato halves in oil, finely chopped
3 tablespoon Extra-virgin olive oil
3 tablespoon Balsamic vinegar
Black pepper to taste freshly ground

Preparation:

Heat broiler or prepare outdoor grill. Spread mustard on one side of chicken breasts and broil or grill until they begin to brown.
Turn and spread on additional mustard. Cook until done, then cut into narrow strips and place in serving bowl.
Cook peas according to package directions, not more than 15 minutes.
Drain.
Drain liquid from canned beans and rinse thoroughly. Add to bowl with black-eyed peas, onion, fresh tomatoes, herbs and dried tomatoes.
Beat oil and vinegar and mix with salad ingredients. Season with pepper and serve at room temperature. Makes 6 servings.

GRILLED CHICKEN BREASTS IN RASPBERRY VINEGAR M

Servings: 6 servings

Ingredients:

4 Chicken breasts halves
½ cub Raspberry or wine vinegar
¼ cub Chicken stock
2 tablespoon Olive oil
1 tablespoon Lemon juice
1 teaspoon Grated lemon peel
1 Shallot, finely chopped
½ teaspoon Dried tarragon leaves
Black pepper

Preparation:

Remove excess fat from chicken breasts; place them in sealable plastic bag or non-aluminum bowl. Combine remaining ingredients; pour evenly over chicken breasts. Seal bag or cover bowl; marinate in refrigerator 4 hours or overnight. Turn occaisionally.
Remove chicken from marinade. Arrange in one layer in large, shallow microwaveable dish, with thicker parts toward outer edges. Pierce skin in several places with sharp knife. Cover with waxed papper. Microwave at high 4 minutes per pound. Turn over and rearrange part-way through cooking. Transfer immediately to preheated grill, skin side up, over low heat. Turn often for even grilling. Cook until tender and juices run clear when chicken is pierced with fork, 10 to 20 minutes.

GRILLED CHICKEN BREASTS IN RASPBERRY VINEGAR MARIN

Servings: 6 servings

Ingredients:

4 each Chicken breasts halves
½ cub Raspberry or wine vinegar
¼ cub Chicken stock
2 tablespoon Olive oil
1 tablespoon Lemon juice
1 teaspoon Grated lemon peel
1 each Shallot, finely chopped
½ teaspoon Dried tarragon leaves
1 Black pepper

Preparation:

Remove excess fat from chicken breasts; place them in sealable plastic bag or non-aluminum bowl. Combine remaining ingredients; pour evenly over chicken breasts. Seal bag or cover bowl; marinate in refrigerator 4 hours or overnight. Turn occaisionally. Remove chicken from marinade. Arrange in one layer in large, shallow microwaveable dish, with thicker parts toward outer edges. Pierce skin in several places with sharp knife. Cover with waxed papper. Microwave at high 4 minutes per pound. Turn over and rearrange part-way through cooking.
Transfer immediately to preheated grill, skin side up, over low heat.
Turn often for even grilling. Cook until tender and juices run clear when chicken is pierced with fork, 10 to 20 minutes.

GRILLED CHICKEN BREASTS IN RASPBERRY VINEGAR MARINADE

Servings: 6 servings

Ingredients:

4 Chicken breasts halves
¼ cub Chicken stock
1 tablespoon Lemon juice
1 Shallot, finely chopped
Black pepper
½ cub Raspberry or wine vinegar
2 tablespoon Olive oil
1 teaspoon Grated lemon peel
½ teaspoon Dried tarragon leaves

Preparation:

Remove excess fat from chicken breasts; place them in sealable plastic bag or non-aluminum bowl. Combine remaining ingredients; pour evenly over chicken breasts. Seal bag or cover bowl; marinate in refrigerator 4 hours or overnight. Turn occaisionally. Remove chicken from marinade. Arrange in one layer in large, shallow microwaveable dish, with thicker parts toward outer edges. Pierce skin in several places with sharp knife. Cover with waxed papper. Microwave at high 4 minutes per pound. Turn over and rearrange part-way through cooking. Transfer immediately to preheated grill, skin side up, over low heat. Turn often for even grilling. Cook until tender and juices run clear when chicken is pierced with fork, 10 to 20 minutes.

GRILLED CHICKEN BREASTS WITH MANGO SALSA

Servings: 6 servings

Ingredients:

6 Chicken breast halves,boneless
2 tablespoon Dark soy sauce
2 tablespoon Salad oil
2 tablespoon Honey
2 tablespoon Fresh, strained lime juice
½ teaspoon Salt
¼ teaspoon Cayenne pepper

MANGO SALSA:
2 Mangos (about 1 lb. each) **
½ cub Finely diced red onion
½ cub Cucumbers - see instructions
2 Peppers, seeded and diced
Juice of two limes
½ teaspoon Salt

BASIC-CAPER MAYONNAISE:
2 Egg yolks
1 ½ tablespoon Strained fresh lime juice
¼ teaspoon SALT, HEAPING

Preparation:

Cucumbers should be finely dice, unpeeled.-

Trim the chicken breast halves of all fat and gristle and separate the tenderloin. Mix soy, oil, honey, lime juice, salt, and cayenne in a shallow dish just large enough to hold the chicken in one close layer.
Marinate the chicken in this mixture for 1 hour at room temperature or for several hours the refrigerator, turning several times. Grill the chicken breasts for 3 to 4 minutes per side, the tenderloins about 2 minutes per side. The chicken may also be sauteed over moderate heat in a skillet lightly filmed with oil. The bottom of the skillet will darken as the honey caramelizes but is easily cleaned.

Cut the breasts in thick slices and fan on dinner plates, placing the tenderloins along side. Spoon the salsa over the top and drizzle with the mayonnaise.

MANGO SALSA

Slice the mango flesh from each side of the pit. One half at a time, make an inch cut just inside the skin, then score the flesh in ⅜-inch cubes.
Turn skin inside out and free the mango flesh with the knife. Cut the cubes in inch dice, reserving any mushy pieces for some other use. You should end up with about 1 ½ cups. Combine mango with all remaining ingredients and let sit 30 minutes to blend flavor.

** Note: 1 ½ Cups peach or papaya dice may be substituted for the mango.

GRILLED CHICKEN DIJONNAIS

Servings: 6 servings

Ingredients:

½ cub Oil
¼ cub Fresh lemon juice
½ teaspoon Ground pepper
6 Chicken breasts halves
3 tablespoon Tarragon vinegar
Skinned and boned
2 tablespoon Dry white wine
1 teaspoon Dried tarragon
½ teaspoon White pepper
1 cub Butter
2 tablespoon Strong dijon mustard
Emon slices parsley

Preparation:

Combine oil, lemon juice and pepper in shallow dish.
Swirl chicken in mixture to coat. Cover with plastic wrap and marinade in frig 30 minutes.
Meanwhile combine vinegar and wine in heavy small sauce pan and boil over medium high heat until liquid is reduced to about 2 Tablespoons. Remove from heat and add tarragon and pepper. Whisk in butter on tablespoon at a time blending thoroughly after each addition. Place over low heat and continue whisking until sauce has thickened slightly. Whisk in mustard. Set aside and keep warm.
Prepare charcoal grill. Drain chicken well.
Grill three to four minutes on each side.
Arrange on heated platter. Garnish with lemon slices and parsley. Serve warm sauce separately.

Grilled Chicken Quesadillas

Servings: 24 Servings

Ingredients:

1 Whole chicken breast,boneless & skinless
tablespoon Vegetable oil
¼ teaspoon Salt
Chili powder (4 pinches)
¼ teaspoon Cumin
¼ teaspoon Black pepper

Preparation:

: 1 Clove of Garlic, minced
: 1 Problano Chili
: 8 6-inch Flour Tortillas
: 2 c Grated cheddar cheese (mild
- or sharp)
: 1 c Grated chihuahua cheese or
- Montery Jack cheese
: 1 c Salsa or guacamole -optional

Preparation time: 20 minutes Cooking time: 10 minutes

[Note: the serving size (24) is the number of "peices you will get -- not necessarily how many people it will feed.]

1. Heat grill or broiler and cook chicken until done (approx. 5 minutes on each side). Cool to reoom temperature and shred inot ¼-inch peices. 2. Over gas burner or under broiler, place poblano pepper and char skin until black all over, rotate as necessary. Place pepper in a bag and close. After about 15 minutes remove pepper from bag and remove charred skin, seeds, and stem. Cut pepper into ½-inch strips. 3. Place 4 tortillas on table and top each with ¾ cup of cheese, a pinch of chili powder, ½ cup of shredded chicken and divided poblano strips. Top with remaining tortillas. 4. Heat an 8-inch or larger skillet -- dry, no oil -- over medium high heat.
Place quesadilla, one at a time in skillet and cook until golden brown (about 1 minute) Turn over and cook another minute. 5. Let cool slightly before cutting into 6 whedges. Serve with salsa or guacamole if desired.

From "Catering by Michael's," as part of the menu for a cocktail reception for 100 guests held at a house on Lake Michigan and hosted by the head of an insurance company. Published in Chicago Tribune Magaine 11/14/93.

[Another Note: Now that I have typed this into the database, I see that nowhere in this recipe does it tell you when to add the spices ~- other than the chili powder (which was not listed in the "ingredients," originally -- I had to go back and insert that) or what to do with the vegetable oil. I assume one might mix the spices in the cooking oil and smear it over the chicken breast before grilling or broiling. Suggestions, of course, will be appreciated.
Complaints will be ignored.]

Posted in the Cooking echo by Bud Cloyd (in a valiant, yet possibly futile attempt to keep out of trouble with the moderator)

From: Annette Spence

GRILLED CHICKEN QUESADILLAS

Servings: 24 servings

Ingredients:

1 Whole chicken breast,boneless & skinless
2 tablespoon Vegetable oil
¼ teaspoon Salt
Chili powder (4 pinches)
¼ teaspoon Cumin
¼ teaspoon Black pepper
1 Clove of Garlic, minced
1 Problano Chili
8 6-inch Flour Tortillas
2 cub Grated cheddar cheese (mild or sharp)
1 cub Grated chihuahua cheese or Montery Jack cheese
1 cub Salsa or guacamole -optional

Preparation:

Preparation time: 20 minutes Cooking time: 10 minutes

[Note: the serving size (24) is the number of "peices you will get -- not necessarily how many people it will feed.]

1. Heat grill or broiler and cook chicken until done (approx. 5 minutes on each side). Cool to reoom temperature and shred inot ¼-inch peices. 2.
Over gas burner or under broiler, place poblano pepper and char skin until black all over, rotate as necessary. Place pepper in a bag and close.
After about 15 minutes remove pepper from bag and remove charred skin, seeds, and stem. Cut pepper into ½-inch strips. 3. Place 4 tortillas on table and top each with ¾ cup of cheese, a pinch of chili powder, ½ cup of shredded chicken and divided poblano strips. Top with remaining tortillas. 4. Heat an 8-inch or larger skillet -- dry, no oil -- over medium high heat. Place quesadilla, one at a time in skillet and cook until golden brown (about 1 minute) Turn over and cook another minute. 5. Let cool slightly before cutting into 6 whedges. Serve with salsa or guacamole if desired.

From "Catering by Michael's," as part of the menu for a cocktail reception for 100 guests held at a house on Lake Michigan and hosted by the head of an insurance company. Published in Chicago Tribune Magaine 11/14/93.

[Another Note: Now that I have typed this into the database, I see that nowhere in this recipe does it tell you when to add the spices -- other than the chili powder (which was not listed in the "ingredients," originally -- I had to go back and insert that) or what to do with the vegetable oil. I assume one might mix the spices in the cooking oil and smear it over the chicken breast before grilling or broiling. Suggestions, of course, will be appreciated. Complaints will be ignored.]

Posted in the Cooking echo by Bud Cloyd (in a valiant, yet possibly futile attempt to keep out of trouble with the moderator)

GRILLED CHICKEN SANDWICH W/TARRAGON MAYO

Servings: 6 servings

Ingredients:

LA TIMES:
½ cub Red wine vinegar
2 tablespoon Crushed dried tarragon
2 tablespoon Butter
4 teaspoon Shallots, minced
2 cub Mayo
½ teaspoon White pepper
6 Whole bonels chicken breasts(8oz)
Salt and pepper
6 Sandwich buns
6 Lettuce leaves
6 slice Tomato, opt

Preparation:

*Culbertson Winery, Temecula Combine vinegar and tarragon in sm saucepan. Bring to boil and cook until reduced by half. Melt butter in sm skillet, saute shallots until tender. Combine mayo, tarragon reduction, shallots and white pepper. Mix well. Remove skin and fat from chicken. Pound slighlty with fine side of meat tenderizing mallet. Cut in half down natural seam, eliminating any cartilage at center. Season with salt and pepper. Grill chicken over med heat, turning and basting with 1T reserved mayo mixture per side. Slice and warm buns. Spread inside of buns generously with flavored mayo. Place 2 chicken slices on the bun, top with lettuce, tomato and other bun half.

Grilled Chicken Tacos

Servings: 12 tacos

Ingredients:

6 Boneless chicken breasts-
Halved and skinned
1 package Taco seasoning mix (1 ¼oz)
3 tablespoon Fresh lime juice
2 tablespoon Vegetable oil
12 Taco shells

Preparation:

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 4-5" from heat 12-15 minutes, turning once.
Heat taco shells according to package directions. Slice chicken into strips. Spoon chicken into taco shells; serve with toppers.

TOPPERS: shredded cheddar cheese, lettuce, Picante sauce, guacamole/sliced avocado.

GRILLED CHICKEN WITH HAZELNUT BUTTER

Servings: 6 servings

Ingredients:

6 Chicken breast halves withou
Melted butter; as needed
Garnish: fresh tarragon or p
Hazelnut butter:
8 ounce Butter; divided
¼ cub Hazelnuts, dry-roasted; skin
¼ cub Parmesan cheese
1 Lemon; zested
2 teaspoon Fresh tarragon; chopped
Salt and pepper; to taste

Preparation:

Recipe by: Lance Dean Velasquez, Moose's, San Francisco To grill chicken: rub with melted butter and grill. To make hazelnut butter, combine ingredients and blend until smooth. Roll into cylinder and chill. Top chicken with 2 slices of hazelnut butter. Serve with roasted new potatoes, grilled portabello mushrooms and sauteed escarole.

GRILLED CHICKEN WITH PINEAPPLE SALSA

Servings: 4 servings

Ingredients:

4 Chicken breast halvesskinned and boned
Salt and fresh ground pepper
½ medium Red bell pepper
1 cub Crushed pineapple in juiceOR
1 cub Fresh pineapple cubes
½ cub Green onion; slinly slicedplus 1 tablespoon
2 tablespoon Chopped fresh cilantro OR
2 tablespoon Chopped fresh parsley PLUSsprigs to garnish

Preparation:

1. Light a medium-hot fire in a BBQ grill. Pound the chicken breasts slightly to flatten evenly. Season lightly with salt and pepper. finely dice the red pepper.
2. In a medium bowl, stir together the pinepple with its juice, / cup sliced green onions, the red pepper and the chopped cilantro. Season with salt and generously with pepper to taste. Let stand at room temperature while you cook the chicken.
3. On an oiled grill rack, grill the chicken a total of about 8 minutes, turning 2 or 3 times, until the chicken is nicely browned on the outside and white but still moist in the center.
4. Serve the chicken topped with a generous spoonful of pineapple salsa.
Garnish with the remaining green onion slices and sprigs of cilantro.

GRILLED LIME CHICKEN

Servings: 6 servings

Ingredients:

¼ cub Chopped fresh parsley
½ teaspoon Freshly ground pepper
½ teaspoon Grated Lime rind
2 tablespoon Lime juice
1 cub Dry White Wine (or Chablis)
6 Chicken breast halves *

Preparation:

* 6 (4 oz each) skinned, boned chicken breast halves Combine all ingredients except chicken in a shallow baking dish. Add chicken, turning to coat. Cover and marinate in refrigerator for 1 day.
Remove chicken from marinade, reserving marinade. Coat grill rack with Pam, place rack on grill over med-hot coals. Place chicken on rack, and cook 5 minutes on each side or until done, basting with reserved marinade.
PER SERVING: 146 calories, 25.8 g protein, 2.9 g fat, 2.4 g carbohydrates 70 g cholesterol, 1.2 mg iron, 64 mg sodium, 21 mg calcium.

GRILLED POLYNESIAN CHICKEN

Servings: 4 servings

Ingredients:

KAREN GODFREY:
2 tablespoon Soy sauce, lite
1 tablespoon Brown sugar
¼ teaspoon Ginger
⅛ teaspoon Garlic powder
4 Chicken breast, boneless
8 ounce Pineapple slices, drained
4 teaspoon Coconut

Preparation:

In small bowl, combine soy sauce, brown sugar, ginger and garlic powder; mix well. Place chicken on plate. Brush both sides of each breast half with soy sauce mixture. Cover; let stand 15 min. at room temperature to marinate.

Heat grill. When ready to barbecue, oil grill rack. Place chicken on gas grill over med. high heat or on charcoal grill 4-6 inches from med. high coals. Cook 8-10 min. or until chicken is tender and juices run clear, turning once. Top each with pineapple slice during last few minutes of cooking time. Serve sprinkled with coconut. S: Fast & Healthy. Calories:
190, Fat: 4g

GRILLED SESAME CHICKEN BREAST

Servings: 4 servings

Ingredients:

1 tablespoon Brown Sugar; OR brown sugarsubstitute(that's 4 me)
3 tablespoon Reduced-sodium soy sauce;
1 teaspoon Sesame seeds;
1 tablespoon Seasame Seeds;
2 cl Garlic; chopped
⅛ teaspoon Black pepper; Freash
4 ounce Chicken breast halves; with skin removed

Preparation:

Combine all ingredinets except chicken in a shallow dish. Mix well.
Add chicken, turning to coat. Cover and marinate in the refrigerator at least 2 hours. Remove chicken from marinate. Put the marinade aside. Grill 4 to 5 inches from medium-hot coals for 15 inches from medium-hot for 15 minutes. Turn and baste frequently with reserve marinade. Serves 4.

Food Exchanges per serving: 1 FAT EXCHANGE + 3 LEAN MEATS CHO: 70g; FAT: 7.5g CAL: 205

Brought to you and yours by Nancy O'Brion and her Meal-Master

GRILLED SESAME CHICKEN BREASTS

Servings: 4 servings

Ingredients:

½ cub Unsweetened white grapejuice
¼ cub Reduced-sodium soy sauce
¼ cub Dry white wine
1 tablespoon Sesame seeds
2 tablespoon Vegetable oil
¼ teaspoon Garlic powder
¼ teaspoon Ground ginger
1 pound Boneless chicken breasthalves, skinned

Preparation:

Combine first 7 ingredients in a shallow dish and mix well. Add the chicken, turning to coat; marinate, covered, in refrigerator for at least 2 hours. Prepare the grill. Remove chicken from marinade; reserve marinade.
Grill 4 to 5 inches from medium-hot coals, turning and basting frequently with marinade, about 15 minutes total.

GRILLED SZECHUAN CHICKEN SALAD

Servings: 4 servings

Ingredients:

1 pound Chicken Breast, boneless, skinned
¼ teaspoon Seasoned Pepper, to taste
1 can Pineapple, sliced,drainedPineapple juice, reserved
Lettuce leaves
Red onion, sliced
Red Bell Pepper

SALAD DRESSING:
3 tablespoon Oil, vegetable
2 tablespoon Hot Soy Sauce, CHUN KING
2 tablespoon Pineapple juice, from reserv
1 tablespoon Whoite vinegar
1 tablespoon Honey
¼ teaspoon Ginger, ground

Preparation:

Lightly sprinkle both sides of boneless, skinned, chicken breasts with seasoned pepper. Grill; slice into strips. Reserve 2 tablespoons juice from can of pineapple slices. Prepare Salad Dressing (directions follows).
Brush pineapple slices with some Salad Dressing, grill 2-3 minutes.
Arrange chicken and pineapple over lettuce and vegetables. Top with Salad Dressing.
SALAD DRESSING: In a covered jar, combine oil, hot soy sauce, 2 tb pineapple juice, white vinegar, honey and ground ginger. Shake well.

GRILLED TARRAGON CHICKEN WITH MUSTARD SAUCE

Servings: 6 servings

Ingredients:

6 Boneless chicken breasthalves
3 tablespoon Dijon mustard
5 tablespoon Chopped tarragonOR
3 tablespoon Dried tarragon
5 Juice of limesOR
3 large Lemons

Preparation:

With mallet, pound chicken breasts between sheets of plastic wrap. In small bowl, combine mustard, tarragon and lime juice and mix well with fork. Brush mustard-tarragon mixture on each chicken cutlet. Grill chicken until done, about 4 minutes on each side. Do not overcook.

Each serving contains about 179 calories; 90 milligrams sodium; 73 milligrams cholesterol; 3 grams fat; 2 grams carbohydrate; 28 grams protein; trace fiber; 15 percent calories from fat.

GRILLED WEST INDIES SPICE-RUBBED CHICKEN BREAST

Servings: 4 servings
SPICE RUB:

CHICKEN:
4 each Boneless chicken breasts,
1 Skin on
4 each Firm bananas, skin on
1 And halved lengthwise
2 tablespoon Vegetable oil
1 tablespoon Soft butter
2 tablespoon Molasses
1 Lime halves for garnish
3 Tbs. curry powder
2 Tbs. paprika
1 Tbs. cayenne pepper
2 Tbs. freshly cracked black pepper
3 Tbs. ground cumin
2 Tbs. powdered ginger
2 Tbs. salt
Mix all the spices together well. Rub this mixture over both sides of
each chicken breast, cover, and refrigerate for 2 hours.
Over a medium fire, grill the chicken breasts skin side down for 7
to 8 minutes, until well browned and heavily crusted. Turn them and
grill an additional 10 minutes. Check for doneness by nicking the
largest breast at the fattest point: The meat should be fully opaque
with no trace of red. Remove the chicken from the grill.
Rub the banana halves with vegetable oil and place them on the grill
flat side down. Grill them for about 2 minutes, or until the flat
sides are slightly golden in color. Flip them and grill for an
additional 2 minutes.
Remove the banana halves from the grill. Mix the butter and
molasses together and paint this over the bananas. Serve the chicken
breasts and the banana halves together, sprinkled with a little lime
juice. From "The Thrill of the Grill"

GRILLEL CHICKEN BREASTS W/WILD MUSHROOM,.... AND BOURBON SAU

Servings: 20 servings

Ingredients:

½ cub Chopped fresh Rosemary
½ cub Lemon juice
2 tablespoon Dijon Mustard
Salt & Pepper to taste
1 ½ cub Olive oil
20 Chicken breast halves,skinned and boned
10 Shallots, chopped
6 cl Garlic, chopped
1 ½ pound Shittake Mushrooms, sliced
2 ½ ounce Dried mixed wild mushrooms,soaked in hot water 30 mindrained and chopped
½ pound Sun dried tomatoes, soakedin hot woater for 30 minthe drained and choppped
5 tablespoon Flour
6 cub Rich beef stock of broth
½ cub Whipping ream
½ cub Bourbon (or more to taste)

Preparation:

1. Make a marinade by whisking 2 T rosemary, lemon juice, mustard, salt and pepper together, then slowly adding 1 Cup of olive oil. Pour over chicken breast halves and marinate from 1 to 8 hours.
2. Make the sauce in a large heavy-bottomed pan. Saute the shallots and garlic in ¼ cup olive oil until light gold. Add remaing olive oil and rosemary, shittakes, wild musrooms and tomatoes. Stir well then sprinkle on flour. Cook an stir for 1 or 2 minutes, then slowly add the stock, stirring until a sauce forms. Add cream, bourbon salt and pepper. Bring to a boil, reduce heat and simmer 8 minutes. Remove from heat, taste, adjust seasoning to taste, and add more bourbon as desired.
3. Remove chicken from marinade and grill or broil until cooked but still moist (about 10 min.). Meanwhlie, reheat sauce.
(Recipe may be done ahead. Reheat sauce and chicken separately.) 4. Arrange chicken on a serving platter and top with sauce.

Guerrini Chicken Wings

Servings: 3 servings

Ingredients:

2-3 lbs. chicken wings
1 ½ teaspoon Salt
7 tablespoon Cornstarch
2 Cloves garlic, minced
4 tablespoon Flour
2 Eggs
5 tablespoon Soy sauce
4 tablespoon Sugar
1 tablespoon Toasted sesame seeds
Oil for frying
Green onions, chopped

Preparation:

Mix all ingredients except oil and chicken. Add chicken to mixture and marinate overnight in the refrigerator, turning occasionally to coat. Deep fry until golden brown. Note: These go very fast so I always double or triple the batch! Posted by: Debbie Carlson

Gypsy Chicken

Servings: 6 servings

Ingredients:

1 Chicken (2 ½-lb)
3 medium Green bell peppers; cored, seeded and diced
1 Garlic clove; crushed
3 tablespoon Olive oil
1 pound Canned whole tomatoes, diced
8 ounce Tomato sauce
1 dash Ground thyme
1 Bay leaf
1 teaspoon Gumbo file
1 dash Hot pepper sauce
1 dash Worcestershire sauce
Salt; pepper
2 cub Cooked rice
1 pound Canned cut okra; drained
½ cub Sliced black olives

Preparation:

Steam or cook chicken in boiling water until tender. Remove from pot, let cool slightly, then dice meat, discarding skin and bones. Saute green peppers, onion and garlic in oil 10 minutes. Stir in tomatoes with their liquid and tomato sauce. Add thyme, bay leaf, gumbo file, hot pepper sauce and Worcestershire and season to taste with salt and pepper. Cook 20 minutes. Add chicken and cooked rice and cook 15 minutes longer. Add okra and olives and heat through.

Created by: Pioneer Boulangerie, Santa Monica (C) 1992 The Los Angeles Times

HAMMIN DI PESACH (LAMB, MEATBALLS & SPINACH FOR PASSOVER)

Servings: 1 servings

Ingredients:

1 Chicken breast (2 halves)ground
4 teaspoon Olive oil
1 Egg; slightly beaten
2 tablespoon Matza meal*
8 cub Chicken brothsaltfreshly ground black pepper
1 dash Nutmeg
2 ½ pound Lamb,breast of or rib chops
2 Garlic cloves; sliced
2 Parsley, Italian sprigscoarsely chopped
1 cub -Warm water
2 pound Spinach,cooked and slightlydrained
4 Matzot;regular, broken intolarge pieces

Preparation:

* Matza meal and Matzots may purchase in some supermarkets and Jewish grocery stores.

(The word Hammin (or Hammim) is derived from the Hebrew adjective Ham or warm which describes certain dishes that are kept warm for prolonged periods of time...In Pitigliano, however Hammin was the classic one-course meal for Passover that both rich and poor used to make. The only difference between the versions was the in the cuts of meat used. Poor people used breast of lamb..and meatballs made with beef(when the cost of ground beef was a fraction of the cost of chicken.) People who didn't have to worry about the cost used tiny rib chops from baby lamb and chicken balls."

Combine ground chicken, 1 Tbsp olive oil, egg, matza meal and 2 Tbsp broth in small bowl. Add salt, pepper and nutmeg to taste and mix well. In large pot, place the lamb with remaining oil, sprinkle with 1 tsp salt and ¼ tsp pepper and lightly brown for 2-3 minutes. Add garlic, parsley and 1 cup of warm water. Form many tiny bowls with the ground chicken mixture and gently add to pot with lamb. Cover and simmer 1 to ½ hours. Add spinach and 1 Tsp salt and simmer, covered, 15 minutes longer. Transfer the lamb chops, half the spinach and most of the gravy to a hot serving dish and keep warm. Add remaining broth to pot and bring to a boil. Add matza pieces and cook 4 to 5 minutes. Turn the heat off and let stand 5 minutes before serving as a soup. Serve the lamb and spinach as the main dish. SERVES: 6-8

Harvest Chicken Soup

Servings: 8 Servings

Ingredients:

3 medium Onions
3 Chicken breast halves w/bone
4 cub Water
3 Celery ribs; halved
1 teaspoon Salt
⅛ teaspoon Pepper
14 ½ ounce Diced tomatoes with liquid
3 medium Carrots; thinly sliced
4 teaspoon Instant chicken bouillon
1 small Zucchini; halved/thin slice
1 cub Frozen peas
1 Avocado; peeled and sliced

Preparation:

Recipe by: TASTE OF HOME

Chop one onion; set aside. Quarter the other two; place in a Dutch oven with chicken, water, celery, salt and pepper. Cover and simmer for 2 hours or until chicken is tender. Remove chicken; set aside. Discard celery and onion. To broth, add the tomatoes, carrots, bouillon and chopped onion. Cover and simmer for 30 minutes or until the carrots are tender. Debone and cube chicken; add to soup with zucchini and peas.
Cover and simmer for 10 minutes or until zucchini is tender. Spoon into bowls. Garnish with avocado.

Hawaiian Baked Chicken

Servings: 8 servings

Ingredients:

4 pound Chicken; *see note
1 Yellow onions; chopped
3 tablespoon Margarine
¾ cub Ketchup
1/3 cub Cider vinegar
3 tablespoon Packed brown sugar
¼ cub Pineapple juice
½ cub Pineapple chunks in juice
1 tablespoon Worcestershire sauce
2 teaspoon Mustard
⅛ teaspoon Black pepper
½ cub Dried apricots; minced
½ cub Water

Preparation:

Recipe by: Jo Merrill
Preparation Time: 1:30
* Use whole chickens that you cut into pieces or use breast only. If using breast only you may need to shorten cooking time by a few minutes.

1. In large heavy skillet, heat a small amount of oil and brown chicke all sides. Drain and place in a 13 x 9 x 2-inch pan.
2. In a saucepan, melt the margarine and saute the onions until soft a translucent. Combine the remaining ingredients and bring to a boil. Simmer 15 minutes, stirring occasionally. Pour this mixture over the chicken.
3. Bake in 350-degree oven for about 1 hour, basting occasionally. Cov loosely with foil if necessary while cooking the last 30 minutes. Serve thi with any juices in pan.

HAWAIIAN CHICKEN SALAD

Servings: 6 servings

Ingredients:

3 Whole chicken breasts skinned and boned
1 ½ cub Sour cream
½ cub Chutney, finely chopped
1 teaspoon Curry powder (more to taste)
¼ teaspoon Ground ginger
¼ cub Toasted shredded coconut
3 Cantaloupes; -=OR=-Small honeydew melons-=OR=-Large papayas
4 cub Shredded lettuce (optional)

Preparation:

Place chicken on steamer rack over 1 cup boiling water. Cover and steam 15 minutes or until cooked through, but still moist. Dice or shred meat.
Combine sour cream, chutney, curry powder and ginger until mixed. Mix dressing with chicken and coconut. Chill. Cut cantaloupes, honeydew melons or papayas in halves, remove seeds and fill cavities with chicken salad.
Or, spoon chicken salad on shredded lettuce and garnish with slices of fruit.

HAZELNUT CHICKEN WITH ORANGE THYME CREAM

Servings: 2 servings

Ingredients:

CHICKEN:
2 each Whole boned chicken breasts,
1 Skinned and lightly pounded
1 Flour to dredge
3 tablespoon Butter

HAZELNUT CRUMB M:
1/3 cub Hazelnuts, coarsely chopped
1/3 cub Fresh bread crumbs
¼ teaspoon Thyme
1 each Egg, lightly beaten with
1 teaspoon Water
1 Salt and pepper to taste

ORANGE THYME C:
1 each Orange, sectioned
1 (reserve any juice)
⅛ teaspoon Hazelnut liqueur (Such as Fr
1 cub Heavy cream
1 Salt and pepper to taste

Preparation:

Cut each chicken breast in half. Mix together hazelnut pieces, bread crumbs and thyme. Set aside. Prepare egg wash. Beat egg lightly with water, and add salt and pepper.
Dredge chicken breasts in flour, dip into egg wash and coat with hazelnut crumb mixture. Shake off excess. Chill until ready to use.
Melt butter in heavy pan. Over moderate heat, cook chicken breasts until golden brown on both sides, approximately 10 to 15 minutes. Add reserved orange juice, thyme, hazelnut liqueur, and heavy cream. Simmer gently, basting often, until chicken is barely cooked through and sauce has thickened slightly. Add orange sections and season to taste with salt and pepper.
Remove chicken breasts from pan and pour sauce over them. Serve

Herb Stuffing for Poultry

Servings: 1 batch

Ingredients:

Giblets; cooked and chopped
1 ½ cub Broth; use more if you want- up to 2 cups
1 package Bread cubes; any brand
1 cub Parsley; snipped
2 teaspoon Salt
3 ½ tablespoon Bell's poultry seasoning
1 cub Butter; melted
1 large Onion; chopped
1 cub Celery; coarsely chopped with leaves

Preparation:

To do ahead of time: In a large bowl, toss bread cubes with parsley, salt, and seasonings. Melt butter in skillet. Add chopped onion and celery and cook about 5 minutes until just soft; stirring occasionally. Toss in with bread mixture. If preparing ahead, stop at this point and refrigerate this mixture in a covered container.

Chop giblets and toss into bread mixture. Add broth to desired moistness. Mix lightly until ingredients are thoroughly blended.
Submitted By NICK LA ROCCA On 11-20-94 0036

HERBED CHICKEN

Servings: 6 servings

Ingredients:

3 SMALL CHICKEN BREASTSHALVED, SKIN REMOVED
½ teaspoon SALT
2 teaspoon DRIED ROSEMARY
¼ teaspoon PEPPER
2 CHICKEN BOULLION CUBES
1 cub WATER

Preparation:

1. PLACE CHICKEN IN NONSTICK BAKING DISH. 2. SEASON WITH SALT, ROSEMARY AND PEPPER. 3. CRUMBLE BOULLION CUBES BETWEEN PIECES OF CHICKEN. 4. ADD WATER, POURING INTO A CORNER OF PAN. 5. COVER WITH FOIL; BAKE AT 350 DEGREES FOR 1 HOUR 6. UNCOVER AND BASTE WITH DRIPPINGS. 7. BROWN UNDER THE BROILER BEFORE SERVING.

EACH SERVING: ½ SMALL CHICKEN BREAST EACH SERVING MAY BE EXCHANGED FOR: 2 LOW-FAT MEAT

HIDDEN VALLEY RANCH CHICKEN STIR-FRY

Servings: 4 servings

Ingredients:

1 tablespoon Vegetable oil
½ pound Chicken breast stripsboneless, skinless
1 package Ranch Salad Dressing MixHidden Valley Original
16 ounce Vegetable medley, thawed
2 tablespoon Water

Preparation:

Heat vegetable oil in large skillet. Add chicken breast strips. Stir in one
package Hidden Valley Original Ranch Salad Dressing Mix to coat chicken.
Add
thawed vegetable medley and water. Stir-fry about 2 minutes.

Hoisin Chicken

Servings: 4 Servings

Ingredients:

1 teaspoon Fresh thyme leaves -OR-
½ teaspoon -Dried thyme leaves
3 tablespoon Hoisin sauce
2 tablespoon Rice wine
1 tablespoon Olive oil
4 Chicken breast halves, boned

Preparation:

MIX THE MARINADE INGREDIENTS together and rub each chicken breast on both sides. Cover with plastic wrap and marinate for 30 minutes at room temperature or for 1 hour in the refrigerator. If refrigerated, bring to room temperature before grilling. When the grill is hot or when the charcoal turns ash white, quickly grill the chicken breasts on both sides, being careful not to overcook them.

HOISIN CHICKEN

Servings: 4 servings

Ingredients:

1 teaspoon Fresh thyme leaves -OR-
½ teaspoon -Dried thyme leaves
3 tablespoon Hoisin sauce
2 tablespoon Rice wine
1 tablespoon Olive oil
4 Chicken breast halves, boned

Preparation:

MIX THE MARINADE INGREDIENTS together and rub each chicken breast on both sides. Cover with plastic wrap and marinate for 30 minutes at room temperature or for 1 hour in the refrigerator. If refrigerated, bring to room temperature before grilling. When the grill is hot or when the charcoal turns ash white, quickly grill the chicken breasts on both sides, being careful not to overcook them.

Hoisin Chicken Breast Supreme

Servings: 8 servings

Ingredients:

½ cub Hoisin sauce
2 tablespoon Low sodium soy sauce
3 tablespoon Rice wine or Sake
2 tablespoon Sugar
2 tablespoon Ketchup
2 tablespoon Minced garlic
2 ½ pound Chicken breastskinless and boneless

Preparation:

Combine the marinade ingredients in a bowl. Add the chicken and toss
lightly to coat. Cover with plastic wrap and let marinate for several
hours in refrigerator.

Preheat oven to 375 degrees. Arrange the chicken in a baking pan lined with aluminum foil. Bake for 20-25 minutes, or until done.
Transfer to a platter and serve whole or cut into strips.

Alternately, cut chicken into strips. Heat a wok, add 1 teaspoon vegetable oil, and heat until hot. Add chicken and stir-fry until cooked throughout.

Recipe from the Sugar Association. Printed in the January 25, 1995 issued of the Valley Daily News, Seattle, Washington area.
APB

Honey Chicken

Servings: 4 Servings

Ingredients:

BATTER:
4 tablespoon Cornstarch
¼ cub Flour
1 teaspoon Baking powder
½ cub Water
½ teaspoon Salt
1 Egg
1 Egg white
2 tablespoon Salt
1 ½ pound Boneless chicken breasts cut in thin strips
2 cub Peanut oil, for deep-frying

SAUCE:
1 ½ tablespoon Peanut oil
2 teaspoon Chopped ginger
3 tablespoon Finely sliced garlic
1 teaspoon Salt
3 tablespoon Sugar
1 teaspoon White rice vinegar
½ cub Water
1 teaspoon Cornstarch; mixed with
1 teaspoon Water

Preparation:

MIX THE BATTER INGREDIENTS together in a medium-sized bowl; it should be thick and smooth. Allow the batter to sit, covered for at least 30 minutes. Combine the chicken with the batter. Heat a wok or large deep skillet until it is hot and add the oil for frying. When the oil is barely smoking, deep-fry the chicken for 2 minutes or until the batter is just firm. You should do this in several batches. Remove the chicken with a slotted spoon and drain on paper towels.

TO MAKE SAUCE: Heat a small saucepan; when it is hot, add the oil, ginger and garlic, and stir for 30 seconds. Then add the rest of the sauce ingredients and simmer for 2 minutes. Keep warm. Reheat the oil in the wok until it is very hot, but not smoking. Deep-fry the chicken again until it is golden and crisp, about 1 minute. Remove and drain, place on a warm platter, drizzle with the sauce and serve immediately.

HONEY CHICKEN

Servings: 4 servings

Ingredients:

BATTER:
4 tablespoon Cornstarch
¼ cub Flour
1 teaspoon Baking powder
½ cub Water
½ teaspoon Salt
1 Egg
1 Egg white
2 tablespoon Salt
1 ½ pound Boneless chicken breasts cut in thin strips
2 cub Peanut oil, for deep-frying

SAUCE:
1 ½ tablespoon Peanut oil
2 teaspoon Chopped ginger
3 tablespoon Finely sliced garlic
1 teaspoon Salt
3 tablespoon Sugar
1 teaspoon White rice vinegar
½ cub Water
1 teaspoon Cornstarch; mixed with
1 teaspoon Water

Preparation:

MIX THE BATTER INGREDIENTS together in a medium-sized bowl; it should be thick and smooth. Allow the batter to sit, covered for at least 30 minutes.
Combine the chicken with the batter. Heat a wok or large deep skillet until it is hot and add the oil for frying. When the oil is barely smoking, deep-fry the chicken for 2 minutes or until the batter is just firm. You should do this in several batches. Remove the chicken with a slotted spoon and drain on paper towels.

TO MAKE SAUCE: Heat a small saucepan; when it is hot, add the oil, ginger and garlic, and stir for 30 seconds. Then add the rest of the sauce ingredients and simmer for 2 minutes. Keep warm. Reheat the oil in the wok until it is very hot, but not smoking. Deep-fry the chicken again until it is golden and crisp, about 1 minute. Remove and drain, place on a warm platter, drizzle with the sauce and serve immediately.

HONEY CURRIED CHICKEN

Servings: 2 servings

Ingredients:

4 each Chicken breasts; skin on
¼ cub Butter melted
¼ cub Honey
2 tablespoon Dijon mustard
3 teaspoon Curry powder or garam masala
2 Hot pepper sauce
1 each Clove garlic small crushed
2 tablespoon Soya sauce
2 tablespoon Lemon juice
1 teaspoon Ginger grated or finely chop
1 each Salt and pepper to taste

Preparation:

In an oiled Baking Dish, arrange chicken skin side down. Combine all other ingredients and stir until smooth. Pour over chicken and refridgerate 1 hour. (or more if you wish). Drain into cup excess sauce and bake chicken, uncovered in 375 degree oven for 20 minutes.
Turn chicken over and baste with remaining sauce, bake chicken another 20-30 minutes or until its tender and no pink remains, basting periodically. Serve with anything - rice, noodles, or baked potatoe

Honey Ginger Chicken

Servings: 3 servings

Ingredients:

Chicken Parts As Follows
1 Chicken Breast -- Skinned
2 Drumsticks -- Skinned
2 Thighs -- Skinned
4 tablespoon Onion -- Finely Chopped
1 ½ tablespoon Honey
1 tablespoon Soy Sauce, Low Sodium
1 tablespoon Fresh Ginger -- Minced Or
Grated
2 medium Cloves Garlic -- Minced
2 tablespoon Sherry

Preparation:

Cut the breast in half and remove breastbone. Combine the onion, honey, soy sauce, ginger, garlic and sherry. Arrange chicken pieces in single layer, preferably in baking dish that can go into the oven as well as the freezer. Spoon the marinade mixture evenly over chicken pieces. Wrap for freezer and freeze, if you are making 'ahead'. To serve, return to room temperature and bake at 500 F for about 27 mins. Turn once or twice. Run baking dish under broiler to brown, if necessary, but watch carefully or the chicken will burn and dry out. Remove chicken. Deglaze pan with 3 Tbs of water.
Serve with juices from bottom of the pan, which are especially good over Chinese vermicelli.
Sprinkle with scallions.

Recipe By : You've Got It Made - Marian Burros ISBN 0-517-10159-9

From: Dan Klepach Date: 01 Mar 96

HONEY GLAZED CHICKEN BREASTS

Servings: 8 servings

Ingredients:

¼ cub Almonds, sliced
1 Medium onion, sliced
1 Stalk celery sliced
1 Carrot sliced
1 Sprig parsley
1 Small bayleaf
1 teaspoon Salt
½ teaspoon Pepper
1 teaspoon Rosemary
10 ¾ ounce Condensed chicken broth
1 cub Water
4 12 ounce chicken breasts
1/3 cub Honey
Green grapes optional
Watercress optional

Preparation:

The day ahead, arrange sliced almonds in a single layer in a shallow baking pan. Broil 1 minute or until almonds are golden brown. Watch as almonds burn very quickly. May have to stir them several times. Transfer and cover for next day.

In a 6 qt. kettle, combine onion, celery, carrot, parsley, salt, pepper, rosemary, bay leaf, undiluted chicken broth and water. Bring mixture to a boil and add the chicken breasts and cover. Simmer 30 minutes or until chicken is tender. Remove from heat and place immediately in the refrigerator to chill overnight.

Next day, place chicken mixture over low heat and cook until chicken is heated through, about 10 minutes. Remove chicken from broth and place skin side up in a large, shallow baking pan. Spoon 1 cup chicken broth into the pan. Strain remaining broth; discard vegetables and save broth for use in other recipes for soups or stews. Using a pastry brush, brush chicken with half of the honey. Broil, 4 inches from heat source, for 2 minutes. Brush again with honey and broil until hicken is glazed and golden brown.

Remove chicken from broiler and arrange the honey-glazed breasts on a heated platter. Sprinkle with sliced almonds and garnish, if desired, with green grapes and crisp watercress. Serve immediately.

Honey Mustard Chicken

Servings: 8 servings

Ingredients:

1 package Chicken Pieces (at least 10pieces)
1 tablespoon Margarine
1 cub Honey
½ cub Prepared Mustard
1 teaspoon Salt
1 teaspoon Curry

Preparation:

Remove skin from chicken. Melt margarine and mix with remaining ingredients. Place chicken in a single layer in an oven-proof dish.
Pour sauce over chicken. Bake at 250ø for approximately two hours.
Recipe can easily be halved. This is very simple, inexpensive and delicious!

Source: S.H.A.R.E Colorado Sep./Oct. 1994
Submitted by: Janell Meyer - Ft. Collins

HONEY WALNUT CHICKEN

Servings: 4 servings

Ingredients:

2 pound Boneless chicken breasts
1 cub HONEY
2 cub Bread crumbs
1 cub Ground walnuts
1 Salt to taste
1 Pepper to taste

Preparation:

Roll chicken breasts in HONEY and then into mixture of walnuts and bread crumbs. Season with salt and pepper. Place in refrigerator for 1 hour. Bake at 350 degrees for 45-50 minutes.
From Connecticut Honey by Eastern Connecticut Beekeepers Association

HONEY-MUSTARD CHICKEN

Servings: 6 servings

Ingredients:

JUDI M. PHELPS:
1 pound Boneless, chicken breasts;skinless and trimmed of allfat
½ teaspoon Salt; optional
¼ teaspoon Black pepper
2 teaspoon Tub-style margarine; canolaor corn oil
1 cub Onion; chopped
1 cl Garlic; minced
1 ¼ cub Chicken broth; defatted anddivided
2 tablespoon Mild honey
2 tablespoon Lemon juice
¼ teaspoon Salt; or to taste optional
1 ½ cub Cauliflower florets
1 large Carrot; peeled and thinlysliced
¼ cub ;water
1 tablespoon Cornstarch
2 tablespoon Dijon-style mustard
1 ¼ cub Long-grain white riceuncooked

Preparation:

Cut chicken into small bite-sized pieces. Sprinkle with ½ teaspoon salt, if desired, and pepper. In large nonstick, spray- coated skillet, cook chicken pieces over medium heat, turning frequently with large wooden or plastic spoon, 7-10 minutes or until they begin to brown and are cooked through. Remove and set aside in medium bowl. In same skillet, combine margarine, onion, garlic, and 3 tablespoons broth. Cook over medium heat, stirring frequently, 6-7 minutes or until onion is tender. If liquid begins to evaporate, add a bit more broth. Add honey and lemon juice to pan with onions, and stir to combine well. Stir in remaining chicken broth and salt, if desired. Stir in reserved chicken, cauliflower, and carrot. Bring to a boil. Cover, reduce heat, and simmer 20 minutes or until flavors are blended. Meanwhile, cook rice according to package directions.

Combine water and cornstarch. Stir into simmering sauce and cook, stirring, until thickened. Stir in mustard. Simmer an additional 1 or 2 minutes. Arrange rice on large serving platter. Top with chicken and sauce. Or serve individual portions over rice.

Judi's Notes: I have not tried this dish but cooking cauliflower for 20 minutes is just too long. I would advise 10 minutes tops to keep it's bright color and not become mushy.

Per serving: Calories 271, fat: 3.5 g. Exchanges: Veg 2, Bread 2, Protein 1.5. Source: Skinny One-pot Meals by Ruth Glick.

Shared and MM by Judi M. Phelps. Internet: Judi.Phelps@sjc.com or JPHELPS@nvn.com

HONEY-SPICED CHICKEN AND ONIONS

Servings: 8 servings

Ingredients:

GLAZE:
½ cub Honey
¼ cub Dijon mustard
2 tablespoon Chopped fresh parsley or
2 teaspoon Dried parsley flakes
1 tablespoon Sesame seeds
1 tablespoon Lemon juice
2 Garlic cloves, minced

CHICKEN:
½ teaspoon Pepper
8 Boneless chicken breasthalves, skinless
3 medium Onions, cut into ½" slices

Preparation:

1. Heat barbeque grill. In a small bowl, combine all glaze ingredients; mix well. Sprinkle pepper on both sides of chicken.

2. When ready to barbeque, place chicken on gas grill over low heat or on charcoal grill 4-6 inches from medium coals. Cook 5 minutes. Turn chicken and place onion slices on the grill; brush chicken and onions with glaze.
Cook an additional 5-10 minutes or until onions are tender and chicken is no longer pink and juices run clear, brushing frequently with glaze. Heat any remaining glaze to a boil; serve with chicken.

BROILER INSTRUCTIONS:

Spray broiler pan with nonstick cooking spray. Prepare glaze and chicken as described above. Arrange chicken on spray-coated pan; brush chicken with glaze. Broil 4-6 inches from heat for 5 minutes. Turn chicken and place onion slices on top, brush chicken and onion slices with glaze. Broil an additional 5-6 minutes, or until onions are tender and juices run clear, brushing frequently with glaze. Heat any remaining glaze and serve with chicken.

Nutritional info: Calories per serving: 240; fat, 4 gms. Dietary exchanges:
3 proteins, 1 fruit, 1 vegetable

Source: Pillsbury Fast and Healthy Magazine, May-June 1994 Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120

Horseradish Wings

Servings: 4 servings

Ingredients:

2 ½ pound Chicken wings
1 Lemon ,juice only
½ cub Ketchup
5 tablespoon Horseradish ,prepared
3 tablespoon Olive oil
1 tablespoon Worcestershire sauce
5 ½ teaspoon Tobasco sauce
½ teaspoon Pepper ,black,ground

Preparation:

Combine all ingredients in a plastic bag. Knead occasionally for 2 hours. Cook in a grill or under a broiler. Cook 10 minutes then turn, baste and cook 10 minutes more, or until done. Serve immediately, or refrigerate until needed.

Hot & Sour Chicken Soup

Servings: 8 Servings

Ingredients:

4 Chicken Breasts *
4 tablespoon Soy Sauce
1 tablespoon Salad Oil
6 cub Water
¾ teaspoon Ground White Pepper
3 tablespoon White Wine Vinegar
¼ pound Snow Peas
1 Red Pepper, Thin Strips
8 ounce Bamboo Shoots, Drained
2 Chicken Bouillon Cubes
1 pound Firm Tofu, Cut Bite Size
1/3 cub Cornstarch
2 Eggs
1 Green Onion, Thinly Sliced

Preparation:

* Chicken breasts should be skinned and boned.
~--------------------------------------------------------------------- ~-- Cut the chicken into ⅛ in. slices. Stir the chicken slices with 1 T soy sauce in a bowl. Cook chicken in oil in 5 qt. dutch oven until tender, about 3 min. Remove the chicken, add the remaining soy sauce to pan with next seven ingredients, and heat to boiling, stirring frequently. Reduce heat to low and simmer for 10 min. or until veg. are tender. Add chicken and tofu, bring to boil over medium heat. Stir cornstarch and 1/3 c. water in small bowl until smooth. Gradually add the mixture to the simmering soup until slightly thickened and smooth. Beat the eggs in a small bowl and slowly pour into soup, stirring gently until set. Top with green onion.
From: Terri Woltmon Date: 04-15-94 (20:09) Number:
208 From

HOT & SPICY CHICKEN QUESADILLAS

Servings: 4 servings

Ingredients:

2 teaspoon Olive oil
2 Boneless chicken breasts,cut into strips
2 tablespoon Chili sauce
1 Jalapeno pepper, seeded anddiced
4 Eight inch flour tortillas
1 cub Shredded Cheddar cheese
4 teaspoon Canola oil or plainvegetable oil

Preparation:

Preheat the Calphalon Solo Griddle on medium heat on top of the stove. Add the olive oil to the hot pan. Place the chicken strips, chili sauce and jalapeno pepper in the pan and saute until cooked through, approx. 3-5 minutes. Remove and reserve.

Wipe the pan clean.

Place the chicken mixture on one half of each of the 4 flour tortillas.
Sprinkle with cheese and fold over to form a half circle.

Again, preheat the Calphalon Solo Griddle on medium. Oil the cooking surface with one tsp. Canola oil. Place a filled tortilla on the cooking surface. Cook until light brown. Turn. Repeat with the other three tortillas. Slice each tortilla into three wedges and serve with salsa and black beans.

Serves 4

Hot & Spicy Chicken Soft Tacos

Servings: 4 Servings

Ingredients:

1 ½ pound Skinless, boneless chickenbreasts
1 (cut in strips, no more than ¼ wi
1 Whole med. size white onion, cut in
2 tablespoon Red chile powder
1 teaspoon Curry powder
½ teaspoon Ground cumin (optional)
1 Pressed garlic clove (or ¾ tsp. g
1 teaspoon Salt (salt to taste ifdesired)
1 teaspoon Lemon and pepper, or 1 tsp.grated
¾ cub Water (or wine)
2 tablespoon Olive oil
1 tablespoon Vegetable oil

Preparation:

Recommended Fillings & Wrapper: Flour Tortillas, Cheddar Cheese, Tomatoes Lettuce, Onion, Salsa. Preparation: In glass or stainless steel bowl combine all ingredients except olive oil and vegetable oil. Mix thoroughly to spread spices over chicken, water should be completely absorbed, refrigerate for 1 hour. After refrigeration add Olive oil, and stir until chicken is well coated with oil, spice aromas will be noticeably lighter.

Heat Vegetable oil in non-stick pan, and add mixture, frying on medium heat. Cover until water has separated from chicken, and is boiling. Leave uncovered, on low heat, to simmer until almost all water has evaporated. Total cook time is less than ten minutes, do not overcook.

Place prepared mixture in center of flour tortillas, add cheese and other fillings as desired (suggestions above). Fold in half, or roll like burrito. Top with beans or spanish rice.

Serves 4-6.

Jeff's Spanish Cuisine (c) 1992

HOT & SPICY CHICKEN^

Servings: 4 servings

Ingredients:

2 Chicken breasts, cut in
Strips
½ cub Chicken stock
1 teaspoon Minced gingerroot
1 cl Garlic, minced
3 Dried red szechuan peppers,
Finely chopped
½ pound Snow peas, strings removed
1 tablespoon Low sodium soy sauce
1 tablespoon Dry sherry
10 Shiitake muxhrooms
1 teaspoon Cornstarch or arrowroot
3 tablespoon Cold water
2 Green onions, cut in 1"
Pieces

Preparation:

Cook gingerroot, garlic and peppers in sotck over medium heat in a wok or large frying pan. Add chicken, stirring constantly cook 3-4 minutes; add snow peas, soy sauce, dry sherry and mushrooms. Continue cooking another 2-3 minutes. Combine cornstarch and cold water. Add to wok and cook until thickend. Add onions and heat through. Serve over brown rice.

Per serving without rice: Calories: 181 Protein: 27g Carbohydrates:
14g Fat: 3g Sodium: 253mg Cholesterol: 60mg

Adapted from Cooking for Good Health by Gloria Rose ISBN:
0-89529-577-6 Entered by Carolyn Shaw 3-95.

HOT AND SOUR CHICKEN SOUP

Servings: 8 servings

Ingredients:

4 Chicken Breasts *
4 tablespoon Soy Sauce
1 tablespoon Salad Oil
6 cub Water
¾ teaspoon Ground White Pepper
3 tablespoon White Wine Vinegar
¼ pound Snow Peas
1 Red Pepper, Thin Strips
8 ounce Bamboo Shoots, Drained
2 Chicken Bouillon Cubes
1 pound Firm Tofu, Cut Bite Size
1/3 cub Cornstarch
2 Eggs
1 Green Onion, Thinly Sliced

Preparation:

* Chicken breasts should be skinned and boned.
~--------------------------------------------------------------------- ~-- Cut the chicken into ⅛ in. slices. Stir the chicken slices with 1 T soy sauce in a bowl. Cook chicken in oil in 5 qt. dutch oven until tender, about 3 min. Remove the chicken, add the remaining soy sauce to pan with next seven ingredients, and heat to boiling, stirring frequently. Reduce heat to low and simmer for 10 min. or until veg. are tender. Add chicken and tofu, bring to boil over medium heat. Stir cornstarch and 1/3 c. water in small bowl until smooth. Gradually add the mixture to the simmering soup until slightly thickened and smooth. Beat the eggs in a small bowl and slowly pour into soup, stirring gently until set. Top with green onion.

HOT AND SOUR SOUP 1

Servings: 8 servings

Ingredients:

4 each Chicken breasts, skind,boned
1 tablespoon Salad oil
¾ teaspoon Ground white pepper
¼ pound Snow peas
8 ounce Can bamboo shoots, drained
1 pound Firm tofu, cut bite size
2 each Eggs
4 tablespoon Soy sauce
6 cub Water
3 tablespoon White wine vinegar
1 each Red pepper, thin strips
2 each Chicken bouillon cubes
1/3 cub Cornstarch
1 each Green onion, thinly sliced

Preparation:

Cut the chicken into ⅛ in. slices. Stir the chicken slices with 1 tablespoon soy sauce in a bowl. Cook chicken in oil in 5 qt. dutch oven until tender - about 3 min. Remove the chicken, add the remaining soy sauce to pan with next seven ingredients, and heat to boiling, stirring frequently. Reduce heat to low and simmer for 10 min. or until veg. are tender. Add chicken and tofu, bring to boil over medium heat. Stir cornstarch and 1/3 c. water in small bowl until smooth. Gradually add the mixture to the simmering soup until slightly thickened and smooth. Beat the eggs in a small bowl and slowly pour into soup, stirring gently until set.
Sprinkle green onion over the soup. Cal. 230 serving, 1g fat.

HOT AND SOUR SOUP 2

Servings: 8 servings

Ingredients:

4 Chicken breasts,skinned,boned
4 tablespoon Soy sauce
1 tablespoon Salad oil
6 cub Water
¾ teaspoon Ground white pepper
3 tablespoon White wine vinegar
¼ pound Snow peas
1 Red pepper, thin strips
8 ounce Can bamboo shoots, drained
2 Chicken bouillon cubes
1 pound Firm tofu, cut bite size
1/3 cub Cornstarch
2 Eggs
1 Green onion, thinly sliced

Preparation:

Cut the chicken into ⅛ in. slices. Stir the chicken slices with 1 tablespoon soy sauce in a bowl. Cook chicken in oil in 5 qt. dutch oven until tender - about 3 min. Remove the chicken, add the remaining soy sauce to pan with next seven ingredients, and heat to boiling, stirring frequently. Reduce heat to low and simmer for 10 min. or until veg. are tender. Add chicken and tofu, bring to boil over medium heat. Stir cornstarch and 1/3 c. water in small bowl until smooth. Gradually add the mixture to the simmering soup until slightly thickened and smooth. Beat the eggs in a small bowl and slowly pour into soup, stirring gently until set.
Sprinkle green onion over the soup. Cal. 230 serving, 1g fat.

HOT CHICKEN & APPLE SALAD

Servings: 4 servings

Ingredients:

½ teaspoon Paprika
¼ teaspoon Pepper
4 (4 Oz.) Boned, Skinned
Chicken Breast Halves, Cut
Into Bite Size
3 tablespoon Unsweetened Apple Cider
1 cub Diagonally Sliced Carrots
3 cub (½ in.) Cubes Unpeeled
Granny Smith Apples (1 Lb.)
½ cub (2 Oz.) Gorgonzola
Cheese Divided
2 teaspoon Minched Shallots
2 tablespoon White Wine Vinegar
4 cub Torn Fresh Spinach

Preparation:

Combine Paprika, Pepper & Pinch Salt in A Plastic Bag. Add Chicken & Shake To Coat. Set Aside.
Place Cider in An 8 Inch Square Baking Dish; Microwave At High 30-45 Seconds. Add Chicken; Cover With Wax Paper & Microwave At Medium-High 6 To 7 Min., Stirring Every 3 Min. Drain Chicken & Set Aside.
in Reserved Apple Cider Mixture, Add Carrots; Cover With Plastic & Vent.
Microwave At High 2 Min. Stir in Apples; Microwave At High 1 ½ To 2 ½ Min. OR Until Apples Are Tender. Drain, Reserving2 T. Apple Cider Mixture in Baking Dish.
Combine Apples, Carrots, Chicken & ¼ C. Cheese in A Bowl; Toss& Set Aside.
Add Vinegar & Shallots To Reserved Apple Cider Mixture in Baking Dish; Microwave At High 1 Min. Drizzle Over Chicken Mixture With Remaining ¼ C. Cheese & Serve Warm.
About 247 Cal. Per 1 & ½ C. Chicken Mixture, 1 C. Spinach & 1 T.
Cheese.
(Fat 6. Chol. 76.)

HOT PEPPER CHICKEN

Servings: 4 servings

Ingredients:

2 Whole chicken breastsOR
4 Chicken breast halves
Salt
Corn starch
4 Fresh hot peppers
1 tablespoon Brown sugar
1 tablespoon Cider vinegar
2 tablespoon Soya sauce
1 tablespoon Wine
½ cub Water
1 cub Peanuts
2 tablespoon Oil

Preparation:

1. Cut chicken meat in sheets away from breast bone, slice into squares of 1x1". Dredge in a mixture of corn starch and salt on a piece of wax paper. Allow pieces to dry individually on wax paper about 20 minutes.

2. Remove seeds from fresh peppers. Coarsely cut into strips. Reserve.

3. Mix sugar, vinegar, soya sauce, wine together in a small bowl.
Reserve.

4. Heat oil in wok until smoking, add dredged chicken, stir fry on all sides. If oil is hot enough for chicken, pieces will not stick to wok.

5. Add sugar and vinegar reserve, hot peppers. Place cover over wok.
Add ½ cup water, cook over medium heat 5 minutes. Self gravy should form in the bottom of wok. Stir chicken in gravy so it will cook in gravy. Gravy should become gelatinous after 5 minutes of cooking. If it becomes too thick, thin gravy out with small amounts of water.

6. Sprinle in 1 cup of peanuts, mix thoroughly.

NOTE: Canned hot peppers are too soft to be used for this dish. If desired, dried cayenne peppers can be reconstituted for use. If you are fond of this dish, it is well to freeze your own hot peppers, in season.

How To Cut Up Chicken

Servings: 6 servings
Dress chicken. Wash carefully. Cut off neck. Remove wings by cutting through wing joint close to body. Fold wings by putting tip back of shoulder joint. Remove legs by cutting through skin close to body. Bend the legs back to separate the joints. Cut through the flesh. Separate thigh from drum stick. Separate breast from back by cutting through the skin just below the breast bone. Insert the knife beneath the edges of the breast bone. Follow up the ribs to the shoulder. Disjoint. Cut through the flesh. Bend the back of chicken to break the back bone. Cut into back and rib sections. Cut through breast of chicken, separating the portion containing the wish-bone from the remainder. Cut remainder of breast in 2 portions if desired.

The Household Searchlight

How To Truss Chicken

Servings: 6 servings
Prepare chicken for roasting. Draw skin of neck smoothly over back.
Fold wing tips under. Press wings and legs against body. Thread a large needle with white twine. Use double. Press needle through one wing at middle joint, through end of neck skin, and through second wing at middle joint. Pull cord firmly under breast and up across legs and thighs. Draw the legs close together, covering the opening made for drawing the fowl. Cross the string over the legs and tie them to the tail. Skewers may be used to hold wings and legs against body. If desired, the wings may be folded tightly in position over the folded neck skin and the legs slipped through the vent opening.

The Household Searchlight

Howtowdie ( Scottish Roast Chicken )

Servings: 6 servings

Ingredients:

3 pound Broiler, frying chicken
¼ cub Margarine or butter, melted
1 Large onion finely chopped
1 cub Regular rolled oat
½ teaspoon Ground coriander
⅛ teaspoon Grated nutmeg
6 Medium onions

oat stuffing:
¼ cub Margarine
1 teaspoon Salt
½ teaspoon Pepper

Preparation:

Fill wishbone area of chicken with stuffing. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly. (Do not overstuff) The stuffing will expand while cooking. Place chicken, breast side up, in shallow roasting pan. Cut onions in half and arrange around the chicken. Brush chicken and onions with margarine. Roast uncovered in 375 F oven, brushing chicken and on