Recipes

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

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

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

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

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

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.

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

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.

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]

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

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

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]

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

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.

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

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

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

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.

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.

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

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.

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

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

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.

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.

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

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.

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

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!

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.

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.

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.

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

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.

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.

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.

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.

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

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

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.

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

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.

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.

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.

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

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

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

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.

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.

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

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.)

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.

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.

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

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

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"

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.

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.

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.

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

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.

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

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.

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.

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.

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.

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

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

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.

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.

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.

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

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.

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.

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.

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.

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

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

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

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

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.

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.

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.

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.

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.

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

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

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.

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)

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.

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

Preparation:

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

Preparation:

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

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.

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.

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.

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

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

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.

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.

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

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

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

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.

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.

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.

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

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.

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

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.

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

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.

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 :

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.

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.

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.

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. ==

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.

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

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.

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.

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.

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.

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.

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.

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.

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.

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

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.

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

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

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.

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

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.

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.

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.

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.

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.

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.

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

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.

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!

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.

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.

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.

~-

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.

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.

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.

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 straiZJat 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.

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.

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).

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.

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.

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.

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

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.

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)

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.

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.

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

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.

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

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.

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.)

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"

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.

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

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

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.

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.

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.

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.

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.

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.

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

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

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

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.

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.

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.

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

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

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.

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

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

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.

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

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.

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.

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

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.

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>

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.

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.

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

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.

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.

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.

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.

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.

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.

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.

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.

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.

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

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

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

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

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

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.)

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.

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.

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.

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.

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.

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

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

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.

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.

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!

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.

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

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.

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.

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

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.

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.

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.

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.

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.

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.

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.

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.

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

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.

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.

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.

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.

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.

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.

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).

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.