Recipes

10 Minute Szechuan Chicken

Servings: 4 servings

Ingredients:

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

Preparation:

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

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

100% Parmesan Chicken

Servings: 3 Servings

Ingredients:

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

Preparation:

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

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

Bake 20 to 25 minutes or until tender.

Makes 6 servings.

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

Prep time 5 minutes

Cooking time 25 minutes

12 Minute Chicken with Orange Sauce

Servings: 4 servings

Ingredients:

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

Preparation:

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

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

15 Minute Chicken a la King

Servings: 1 Servings

Ingredients:

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

Preparation:

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

20 Minute Chicken Parmesan

Servings: 4 Servings

Ingredients:

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

Preparation:

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

Makes 4 servings.

From: Steve Herrick Source: [Prego]

5 Can Chicken Casserole

Servings: 3 servings

Ingredients:

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

Preparation:

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

From: Randy Rigg Date: 01 Nov 95

90's Style Chicken Salad

Servings: 6 servings

Ingredients:

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

Preparation:

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

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

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

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

Fold the yogurt dressing into the chicken-orange mixture.

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

* Plain orange or lemon yogurt may be substituted.

Cook: Lynn Akers, Virginia

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

A Little Something To Go with That Chicken

Servings: 1 servings

Ingredients:

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

Preparation:

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

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

Makes 8 servings

About Boning Fowl

Servings: 1 text file

Ingredients:

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

Preparation:

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

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

From the Joy of Cooking.
Posted by Jim Weller.

Acapulco Chicken

Servings: 6 Servings

Ingredients:

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

Preparation:

baked (no oil) tortilla chips

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

Makes 6 servings

Adrienne Banner's Chicken Enchiladas

Servings: 6 servings

Ingredients:

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

Preparation:

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

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

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

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

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

African Chicken

Servings: 6 servings

Ingredients:

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

Preparation:

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

African Chicken Stew

Servings: 4 servings

Ingredients:

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

Preparation:

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

Serve over rice; sprinkle with chopped peanuts.

Aji De Gallina ( Chicken in Spicy Nut Sauce )

Servings: 4 servings

Ingredients:

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

Preparation:

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

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

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

29 of 108

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

Earl Cravens earl.cravens@mgmtsys.com

Al & Tipper Gore's Chinese Chicken with Walnuts

Servings: 6 Servings

Ingredients:

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

Preparation:

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

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

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

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

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

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

All Day Chicken

Servings: 6 Servings

Ingredients:

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

Preparation:

Marinade:

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

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

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

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

Almond Chicken

Servings: 4 servings

Ingredients:

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

Preparation:

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

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

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

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

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

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

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

Almond Chicken with Mushrooms

Servings: 4 servings

Ingredients:

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

Preparation:

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

Created by: David Lee, Chinese Arts Council

(C) 1992 The Los Angeles Times

Almost Thai Chicken Wings

Servings: 10 servings

Ingredients:

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

Preparation:

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

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

Aloha Chicken

Servings: 6 servings

Ingredients:

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

Preparation:

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

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

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

Exchanges: Bread 2 ½, Meat 2.

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

Formatted for Meal-Master by Joyce Burton.

From: Doug St.Onge Date: 13 Mar 96

Amaretto Chicken

Servings: 8 servings

Ingredients:

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

Preparation:

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

Americanized Chicken Chop Suey

Servings: 4 (to 6)

Ingredients:

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

Preparation:

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

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

Anchor Bar Buffalo Wings

Servings: 4 Servings

Ingredients:

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

Preparation:

Approx. Cook Time: :20

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

Less fattening than the traditional deep fried version

Anchor Bar Hot Wings

Servings: 12 Servings

Ingredients:

Chicken wings
Read below

Preparation:

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

Annie Mae Jones' Chicken Fricassee

Servings: 8 servings

Ingredients:

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

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

Preparation:

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

*** TO MAKE THE FRICASSEE ***

* - cut into bite-sized pieces.

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

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

Annie Mae Jones' Old Fashioned Fried Chicken

Servings: 8 servings

Ingredients:

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

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

Preparation:

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

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

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

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

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

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

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

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

*** CHICKEN GRAVY ***

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

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

Ann's Ruby Chicken

Servings: 4 servings

Ingredients:

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

Preparation:

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

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

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

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

Apple Chicken

Servings: 2 Servings

Ingredients:

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

Preparation:

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

Apple Stuffed Chicken Breasts

Servings: 4 servings

Ingredients:

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

Preparation:

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

4 servings.

Apricot Dijon Mustard Chicken

Servings: 6 servings

Ingredients:

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

Preparation:

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

Apricot Ginger & Chicken Casserole

Servings: 4 servings

Ingredients:

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

Preparation:

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

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

Posted by : Sue Rykmans.

Aromatic Chicken with Rice ( Malaysia )

Servings: 4 servings

Ingredients:

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

Preparation:

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

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

Posted by Stephen Ceideburg Dec 17 1989.

Arroz Con Pollo

Servings: 4 servings

Ingredients:

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

Preparation:

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

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

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

From: Iris Grayson Date: 10 Feb 96

Asian Cherry Glazed Chicken

Servings: 8 servings

Ingredients:

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

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

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

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

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

Preparation:

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

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

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

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

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

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

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

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

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

Source: Family Circle Magazine, 6/6/95

Asian Chicken with Red Onion Salsa

Servings: 5 servings

Ingredients:

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

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

Preparation:

CHICKEN:

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

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

Serve with Red Onion Salsa and Spicy Rice with Vegetables.

RED ONION SALSA:

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

~---adapted from Betty Crocker Great Tasting Chicken

Asparagus & Chicken in Black Bean Sauce

Servings: 6 Servings

Ingredients:

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

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

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

Preparation:

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

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

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

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

Authentic Tandoori Chicken

Servings: 1 Servings

Ingredients:

1 Text recipe

Preparation:

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

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

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

Autumn Chicken & Dumplings

Servings: 8 Servings

Ingredients:

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

Preparation:

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

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

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

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

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

Bacon Stuffed Cornish Game Hens ( Microwave )

Servings: 2 servings

Ingredients:

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

Preparation:

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

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

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

Posted by Stephen Ceideberg; August 6 1992.

Bake & Baste Chicken ( Boston Chicken )

Servings: 1 servings

Ingredients:

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

Preparation:

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

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

From: SUZZE TIERNAN Refer#: NONE

From: Pat Stockett Date: 12-07-94

Baked Cajun Chicken

Servings: 4 servings

Ingredients:

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

Preparation:

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

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

Source: Better Homes and Garden Diabetic Cookbook

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

From: Doug St.Onge Date: 13 Mar 96

Baked Chicken & Stuffing

Servings: 6 servings

Ingredients:

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

Preparation:

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

Baked Chicken Breasts with Horseradish Cream Sauce

Servings: 4 servings

Ingredients:

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

Preparation:

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

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

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

Baked Chicken Enchiladas

Servings: 4 Servings

Ingredients:

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

Preparation:

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

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

Baked Chicken Pie

Servings: 4 Servings

Ingredients:

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

Preparation:

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

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

Baked Lemon Chicken

Servings: 4 Servings

Ingredients:

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

Preparation:

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

Baked Mustard Chicken

Servings: 8 servings

Ingredients:

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

Preparation:

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

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

Balsamic Chicken & Broccoli

Servings: 1 servings

Ingredients:

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

Preparation:

Keywords: Chicken, Healthy, Main dish Servings: 1

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

Balti Chicken - Medium Heat

Servings: 4 servings

Ingredients:

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

Preparation:

**Ghee is clarified butter - made by heating unsalted butter gently till the froth starts to subside, allowing to settle, skimming and decanting from deposited casein.

Cut the chicken into 3cm cubes (1.5"). Prepare aromatic ingredients - balti spices, onions, garlic and coriander.

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

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

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

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

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

Barbecue Chicken

Servings: 6 servings

Ingredients:

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

Preparation:

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

Barbecued Chicken Breasts & Grilled Mushrooms

Servings: 4 servings

Ingredients:

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

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

Preparation:

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

Barbecued Chicken in a Bag

Servings: 8 Servings

Ingredients:

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

Preparation:

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

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

Barbecued Vietnamese Five Spice Cornish Game Hens

Servings: 4 Servings

Ingredients:

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

Preparation:

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

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

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

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

Basic Chicken Broth

Servings: 1 servings

Ingredients:

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

Preparation:

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

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

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

Basic Chicken Salad

Servings: 3 servings

Ingredients:

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

Preparation:

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

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

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

Jim Weller
From: Jim Weller Date: 09 Jan 96

Basic Chicken Stock

Servings: 4 servings

Ingredients:

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

Preparation:

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

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

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

Yield: Makes about 4 quarts

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

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

From: Fred Towner Date: 14 Jan 96

Basic Recipe for Roast Chicken

Servings: 4 servings

Ingredients:

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

Preparation:

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

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

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

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

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

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

Cook's Illustrated
Charter Issue

Basil Grilled Chicken

Servings: 4 servings

Ingredients:

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

Preparation:

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

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

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

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

Beggar's Chicken

Servings: 4 servings

Ingredients:

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

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

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

Preparation:

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

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

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

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

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

Blackened Chicken

Servings: 8 servings

Ingredients:

16 3 ounce skinless chicken breast

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

OTHER INGREDIENTS:
¾ pound Melted unsalted butter

Preparation:

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

Bombay Chicken & Rice

Servings: 6 Servings

Ingredients:

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

Preparation:

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

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

Boneless Lemon Chicken ( Ga Chien Don Sot Chanh )

Servings: 1 servings

Ingredients:

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

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

Preparation:

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

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

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

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

Braised Chicken Drumsticks

Servings: 8 Servings

Ingredients:

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

Preparation:

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

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

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

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

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

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

Braised Chicken with Tarragon Cream Sauce

Servings: 4 servings

Ingredients:

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

Preparation:

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

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

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

Bread Dressing

Servings: 6 servings

Ingredients:

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

Preparation:

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

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

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

Bread Stuffing

Servings: 4 sweet ones

Ingredients:

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

Preparation:

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

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

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

Brigitte Sealing's Skillet Gumbo

Servings: 4 Servings

Ingredients:

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

Preparation:

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

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

Brigitte's Chicken & Biscuit Pie

Servings: 4 Servings

Ingredients:

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

Preparation:

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

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

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

Broccoli Chicken Roll Ups

Servings: 3 servings

Ingredients:

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

Preparation:

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

Broiled Butterflied Chicken

Servings: 1 servings

Ingredients:

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

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

Preparation:

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

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

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

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

For 4 servings:

SPECIAL EQUIPMENT SUGGESTED:

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

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

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

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

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

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

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

Posted by Stephen Ceideberg; September 13 1992.

Broiled Chicken*

Servings: 4 Servings

Ingredients:

Text

Preparation:

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

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

From: Carolyn Shaw Date: 23 Apr 96

Brown & Serve Chicken

Servings: 4 Servings

Ingredients:

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

Preparation:

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

Brown Chicken Stock - Master Chefs

Servings: 3 quarts

Ingredients:

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

Preparation:

Preheat your oven to 450 F.

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

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

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

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

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

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

Discard the solids and cool the liquid to room temperature.

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

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

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

Yield: 3 to 4 quarts

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

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

Brunswick Chicken Pot Pie

Servings: 6 servings

Ingredients:

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

Preparation:

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

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

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

Pour vegetable mixture into a 12x8x2" baking dish.

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

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

Buttermilk Chicken

Servings: 6 Servings

Ingredients:

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

Preparation:

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

Buttermilk Chicken Fried Chicken

Servings: 4 Servings

Ingredients:

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

Preparation:

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

Cajun Blackened Chicken

Servings: 6 servings

Ingredients:

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

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

Preparation:

Brush both sides of chicken with butter.

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

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

Posted by : Sue Rykmans.

Cajun Chicken Wings

Servings: 4 servings

Ingredients:

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

Preparation:

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

Cajun Fried Chicken

Servings: 6 servings

Ingredients:

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

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

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

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

Preparation:

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

Oil should be 375 degrees.

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

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

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

Cajun Oven Fried Chicken

Servings: 4 servings

Ingredients:

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

Preparation:

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

Cajun Roast Chicken

Servings: 4 servings

Ingredients:

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

Preparation:

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

From: Lyn Ortiz Date: 18 Mar 96

Cajun Spiced Chicken

Servings: 8 servings

Ingredients:

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

Preparation:

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

Cajun Style Chicken Nuggets

Servings: 12 servings

Ingredients:

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

Preparation:

* You can use onion or onion-mushroom recipe soup mix in this recipe.
** Chicken breasts should be cut into 1-inch pieces.

In large bowl, combine onion recipe soup mix, bread crumbs, chili powder, cumin, thyme and pepper. Dip chicken in bread crumb mixture, coating well.

In large skillet, heat ½-inch oil and cook chicken over medium heat, turning once, until done; drain on paper towels. Serve warm and if desired with assorted mustards.

MICROWAVE DIRECTIONS:

Prepare chicken as above. In 13 x 9-inch baking dish, arrange chicken, then drizzle with 2 to 3 T oil. Heat uncovered at High (Full Power) 6 minutes or until chicken is done, rearranging chicken once; drain on paper towels. Serve as above Makes about 5 dozen nuggets.

Cajun Style Wings

Servings: 1 servings

Ingredients:

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

Preparation:

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

Cally's Chicken Tamale Pie

Servings: 6 servings

Ingredients:

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

Preparation:

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

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

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

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

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

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

7. Serve hot, sprinkled with chopped parsley.

Cantonese Sweet & Sour Chicken

Servings: 4 servings

Ingredients:

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

Preparation:

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

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

Kikkoman and Blue Diamond advertisement.

[Country Home; February, 1992]

Posted by Fred Peters.

Caribbean Chicken Breasts

Servings: 6 servings

Ingredients:

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

Preparation:

Preheat oven to 350F.

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

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

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

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

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

From: Jr Byers Date: 23 Feb 96

Carving a Chicken

Servings: 1 info

Ingredients:

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

Preparation:

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

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

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

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

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

Cook's Illustrated
Charter Issue

Cashew Chicken & Snow Peas

Servings: 4 servings

Ingredients:

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

Preparation:

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

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

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

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

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

Cashew Chicken Chop Suey

Servings: 4 Servings

Ingredients:

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

Preparation:

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

Ceylonese Chicken Curry ( H & S )

Servings: 8 servings

Ingredients:

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

Preparation:

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

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

Cheater's Chicken & Dumplings

Servings: 1 recipe

Ingredients:

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

Preparation:

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

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

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

typed and posted by teri Chesser 6/96

From: Teri Chesser Date: 20 Jun 96

Chicken & Andouille Sausage Gumbo

Servings: 8 servings

Ingredients:

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

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

Preparation:

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

Chicken & Chinese Cabbage

Servings: 2 Servings

Ingredients:

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

Preparation:

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

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

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

Chicken & Dumpling Casserole

Servings: 8 Servings

Ingredients:

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

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

Preparation:

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

Chicken & Dumplings

Servings: 8 Servings

Ingredients:

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

Preparation:

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

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

Chicken & Dumplings ( Old Fashioned - James Beard )

Servings: 6 servings

Ingredients:

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

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

Preparation:

James Beard's Old-Fashioned Chicken & Dumplings

Makes: 4 to 8 servings.

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

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

* Directions for Dumplings *

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

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

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

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

Serve with the poached chicken.

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

Chicken & Dumplings ( Woman's Day )

Servings: 4 servings

Ingredients:

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

Preparation:

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

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

Chicken & Dumplins

Servings: 6 servings

Ingredients:

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

DUMPLINGS:
2 cub Bisquick
2/3 cub Milk

Preparation:

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

Chicken & Lima Bake

Servings: 6 servings

Ingredients:

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

Preparation:

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

Chicken & Mushroom Soup

Servings: 2 Servings

Ingredients:

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

Preparation:

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

Chicken & Mushroom Stroganoff

Servings: 4 servings

Ingredients:

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

Preparation:

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

From: Dorothy Thompson Date: 22 Mar 96

Chicken & Pea Pods

Servings: 4 servings

Ingredients:

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

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

Preparation:

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

Chicken & Pork Adobo

Servings: 6 servings

Ingredients:

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

Preparation:

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

Recipe from a Malay chinese cookery course.

From: Ian Hoare Date: 19 Feb 96

Chicken & Rice Dinner

Servings: 6 Servings

Ingredients:

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

Preparation:

Chopped fresh parsley

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

Serves: 4 From: "Taste of Home Magazine"

Chicken & Rice Jambalaya Style

Servings: 4 Servings

Ingredients:

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

Preparation:

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

Chicken & Rosemary Dumplings

Servings: 4 Servings

Ingredients:

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

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

Preparation:

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

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

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

Chicken & Stuffing Bake

Servings: 6 Servings

Ingredients:

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

Preparation:

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

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

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

Makes 6 servings.

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

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

Chicken & Vegetable Noodle Soup

Servings: 4 servings

Ingredients:

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

Preparation:

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

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

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

Posted by : Sue Rykmans.

Chicken a la King

Servings: 6 servings

Ingredients:

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

Preparation:

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

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

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

Chicken Adobo ( Ah Doe Boe )

Servings: 1 Servings

Ingredients:

1 Text file

Preparation:

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

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

Chicken Ala Creole

Servings: 8 servings

Ingredients:

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

Preparation:

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

Strain the chicken stock and reserve.

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

Add diced green onion and saute for another minute.

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

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

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

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

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

** See recipe for Burgundy Bread elsewhere.

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

Chicken Amaretto

Servings: 4 servings

Ingredients:

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

Preparation:

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

From: Jr Byers Date: 23 Feb 96

Chicken Braised with Cinnamon & Cloves

Servings: 5 servings

Ingredients:

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

Preparation:

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

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

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

Chicken Braised with Fennel & Tomatoes

Servings: 4 servings

Ingredients:

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

Preparation:

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

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

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

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

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

Chicken Breast Luau

Servings: 4 Servings

Ingredients:

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

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

Preparation:

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

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

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

Chicken Breast Stroganoff

Servings: 6 servings

Ingredients:

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

Preparation:

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

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

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

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

Chicken Breast Wellington

Servings: 1 servings

Ingredients:

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

Preparation:

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

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

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

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

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

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

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

From: Carol Resnick

Chicken Breasts Parmesan

Servings: 4 servings

Ingredients:

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

Preparation:

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

Submitted By SHARON STEVENS On 12-11-94 1022

Chicken Breasts Romano

Servings: 6 servings

Ingredients:

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

Preparation:

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

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

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

Chicken Breasts Southwestern

Servings: 4 Servings

Ingredients:

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

Preparation:

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

Chicken Breasts with Orange Sauce

Servings: 6 Servings

Ingredients:

3 Whole chicken breasts,halved
1 teaspoon Salt divided
¼ cub Butter/margarine
2 ½ tablespoon Flour
2 tablespoon Sugar
¼ teaspoon Dry mustard
¼ teaspoon Cinnamon
¼ teaspoon Ginger
1 ½ cub Hot cooked rice
Parsley for garnish
Orange slices for garnish

Preparation:

Sprinkle chicken breasts with ½ tsp. salt. Brown in butter in skillet; remove. Add flour, sugar, spices, and remaining ½/tsp. salt to dripings in skillet; stir to smooth paste. Gradually stir in orange juice. Cook, stirring constantly, until mixture thickens and comes to boil. Add chicken breasts and cover. Simmer over low heat until chicken is tender, about 30-40 min. Remove chicken to serving platter.
Serve with hot cooked rice and sauce. Garnish with orange slices and parsley.

Chicken Breasts with Sour Cream

Servings: 8 Servings

Ingredients:

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

Preparation:

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

Chicken Cacciatore

Servings: 6 servings

Ingredients:

3 pound Broiler-fryer; cut up
¼ cub Oil, olive
2 medium Onions; cut in ¼" slices
2 Garlic cloves; minced
16 ounce Tomatoes, whole
15 ounce Tomato-herb sauce
1 teaspoon Salt
1 teaspoon Oregano; or basil
½ teaspoon Celery seeds
¼ teaspoon Pepper
1 Bay leaf
¼ cub Wine, Sauterne cooking
Spaghetti; hot, cooked
Cheese, Parmesan; grated

Preparation:

Brown chicken in olive oil in a large skillet; remove chicken, and set aside. Add onion and garlic to the pan drippings; saute until tender.

Combine next 7 ingredients, stirring well. Return chicken to skillet, and add sauce. Cover and simmer 30 to 45 minutes; stir in cooking wine. Cook, uncovered, 15 to 20 minutes over very low heat or until chickne is tender; turn chicken occasionally. Skim off excess fat. Serve chicken and sauce over spaghetti; sprinkle with Parmesan cheese.

SOURCE: Southern Living Magazine, May 1980.
Typos by Nancy Coleman.

Chicken Casserole

Servings: 1 servings

Ingredients:

6 Chicken breasts with bone &
Skins
1 can Cream of chicken soup
1 cub Sour cream
1 small Onion, chopped
Sage
Celery seed
Black pepper
Salt
2 Packs Ritz crackers

Preparation:

Wash 6 chicken breasts and boil until tender. When tender remove chicken from broth to cool, save broth. Bone and skin chicken, cut into strips and spread in long baking dish (I use a 13 x 9 x 2 inch pan). Preheat oven to 350 degrees. In 2 quart bowl mix 1 can cream of chicken soup with ½ cup of broth. Add 1 cup sour cream and chopped onion to soup mixture and spread over chicken Lightly sprinkle sage, black pepper, sage and salt on top. Crumble 2 packs of Ritz crackers on top. Pour 1 ½ cups of broth over crackers.
Place in oven and bake at 350 degrees for about 35-40 minutes.

Chicken Chipotle Adobo

Servings: 6 servings

Ingredients:

6 large Chicken Breasts, Boneless
2 cub Adobo Sauce
1 Chipotle Chile, Seeds andMembrane Removed

Preparation:

This dish is so easy to prepare and if you enjoy the smoky flavor of Chipotle Chiles and Adobo sauce it ranks high.

I use an Adobo sauce that is available commercially and comes in a concentrated paste that is reconstituted with water to measure two cups.

Prepare the Adobo sauce and set aside. Remove the seeds and membrane from one Chipotle Chile. Mince the chile as fine as you can get it, then combine it with the Adobo sauce.

Rinse and pat dry the chicken breasts. Coat an electric skillet with pam and pan fry the chicken breasts until they are nicely browned.
Add the Adobo sauce and lower the heat to medium-low and continue to cook until the sauce is heated through and the chicken breasts are well coated.

Serve the chicken with Spanish Rice and refried beans or Mexican Stewed Tomatoes.

My wife is only in the early stages of becoming a chilehead and she thought this dish was wonderful.

Note: In Southern California we have a commercial adobo sauce called Rogelio Bueno Authentico Adobo that comes in an 8 ¼ ounce jar. It sure beats going through the trouble of making the sauce from scratch and saves a lot of time.

From the Cyberkitchen of Syd Bigger.

Chicken Chop Suey

Servings: 4 servings

Ingredients:

1 pound Uncooked chicken breast,
Cut in 1" cubes
1 tablespoon Oil
3 Cubes vegetable bouillon
½ cub Unsweetened pineapple juice
2 tablespoon Soy sauce
½ teaspoon Ginger
½ teaspoon Horseradish
½ cub Sliced celery
1 Green pepper, sliced
½ cub Sliced mushrooms
1 Tomato, diced
¼ cub Sliced green onions
1 ½ cub Fresh Chinese pea pods
4 ounce Water chestnuts (1 can)
3 cub Fresh bean sprouts

Preparation:

Pan fry chicken in oil. Remove from heat and set aside. In another pan, crush bouillon cubes and dissolve in pineapple juice. Add soy sauce, ginger, horseradish, celery and green pepper; heat through.
Combine chicken with tomato, green onions, pea pods and water chestnuts; stir-fry about 2 minutes. Pour over fresh bean sprouts, top with pineapple sauce; serve immediately.

Chicken Chow Mein

Servings: 4 servings

Ingredients:

4 Chicken breast,cooked *
8 Green onions,sliced 1 in.pcs
1 cub Bell pepper, thinly sliced
1 cub Mushrooms, quartered
2 cub Bean sprouts
1 cub Water
Salt, Pepper, and other
Seasonings to taste

Preparation:

* Chicken is to be boned and skinned.

Place Bell pepper, mushrooms, and sprouts in teflon skillet with water. Simmer 5 minutes and add the chicken, seasonings and green onion. Cook until chicken is heated and vegetables are tender-crisp.

Good for a lunch, using leftovers too.

Posted on GEnie's Food & Wine RT Jul 09, 1993 by DAISY.LYN

From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005 From: Sylvia Steiger Date: 05-16-94

Chicken Chunks with Peanuts in Spicy Sauce ( Kung Pao )

Servings: 6 Servings

Ingredients:

½ cub Raw peanuts
3 cub Peanut oil
2 Whole chicken breasts atroom temp.
1 large Egg white
1 ½ tablespoon Water chestnut flour
SAUCE:
4 Green onions
2 large Cloves garlic
1 tablespoon Minced ginger root
½ cub Chicken stock
½ tablespoon Sesame oil
½ tablespoon Chinese red vingear
½ tablespoon Dark soy sauce
1 ½ teaspoon (level) chili paste withgarlic
1 tablespoon Dry sherry
1 pinch Sugar
Cornstarch paste

Preparation:

Preparation: Trim ends off green onions and cut light green and white part into 1" sections. Mix all other sauce ingredients in 2-quart saucepan. Reserve.
Pull skin off breasts, then pull chicken meat from bones. Slice meat into 1" strips, then crosswise to make 1" chunks. In bowl large enough to hold chicken, add egg white to water chestnut flour. Beat mixture with a single chopstick (not an egg beater or whisk). Stir chicken pieces into egg mixture to coat thoroughly. Marinate 5 minutes. Note: water chestnut flour gives a lighter crust than cornstarch, though the latter may be substituted.
Deep-frying: Heat cooking oil in wok or deep-fryer to medium heat (you'll need more oil for deep-fryer). Fry peanuts until they are a light tan color;
if a test peanut browns quickly, turn down heat. Remove peanuts with strainer or slotted spoon; drain on paper towel or paper bag. Reserve.
Turn up heat slightly for chicken. Test a chunk first: chicken should raise to surface immediately & brown in about 2 minutes.
Deep-fry coated chicken chunks until golden brown. Deep-fry no more than 8 chunks at a time. Use long chopsticks or spatula to keep pieces separate while they are frying. Remove with long chopsticks or slotted spoon. Reserve. Sauce: While deep-frying chicken, heat sauce to simmer. Add green onions & peanuts about a minute before serving. At the last minute, add chicken pieces to sauce, mix quickly & serve. From: Terri Woltmon Date: 04-15-94 (20:09) Number: 208 From

Chicken Cordon Bleu

Servings: 6 servings

Ingredients:

6 Chicken breasts
6 Swiss cheese slices
6 Ham slices
3 tablespoon Flour
1 teaspoon Paprika
6 tablespoon Butter
½ cub Dry white wine
1 teaspoon Chicken bouillon
1 tablespoon Corn starch
1 cub Whipping cream

Preparation:

Pound chicken breasts if they're too thick. Place a cheese and ham slice on each breast within ½ in. of edge. Fold edges of chicken over filling and secure with tooth picks. Mix flour and paprika and coat chicken. Heat butter in skillet and cook chicken until browned on all sides. Add wine and bouillon. Reduce heat to low, cover and simmer 30 minutes. Remove tooth picks and transfer breasts to warm platter. Blend cornstarch with cream and whisk slowly into skillet.
Cook, stirring until thickened and pour over chicken.

Chicken Creole

Servings: 4 servings

Ingredients:

4 medium Chicken breast halves,
Skinned, boned, cut in one
Inch strips
14 ounce Can tomatoes, cut up*
1 cub Low sodium chili sauce
1 ½ cub Chopped green bell pepper
½ cub Chopped celery
2 Garlic cloves, minced
1 tablespoon Chopped fresh basil (or one
Teaspoon dried)
1 tablespoon Fresh parsley (or one ts.
Dried)
¼ teaspoon Salt
¼ teaspoon Crushed red chili pepper
Rice or whole wheat pasta

Preparation:

Spray a deep skillet with nonstick spray coating. Preheat pan over high heat. Cook chicken strips in hot skillet, stirring for 3 to 5 minutes, or until no longer pink.

Reduce heat. Add tomatoes and their juice, chili sauce, green pepper, celery, onion, garlic, and spices. Bring to a boil; reduce heat and simmer, covered for 10 minutes.

Serve over hot cooked rice or hot whole wheat pasta.

*To cut back on sodium, try low sodium canned tomatoes.

Washington Post, October 20, 1993.
== Courtesy of Dale & Gail Shipp, Columbia Md. ==

Chicken Curry

Servings: 8 servings

Ingredients:

1 large Onion; chopped
1 cub Celery; chopped
1 large Green pepper; chopped
½ cub Margarine; melted
½ cub Flour, all-purpose
1 tablespoon Curry powder
3 cub Milk; or 1-½ c. milk and1-½ c. chicken stock
1/3 cub Sherry
3 cub Chicken; diced, cooked
4 ounce Mushrooms, button
1 Lemon; juice of
1 cub Rice; cooked

Preparation:

Saute onion, celery, and green pepper in margarine; add flour and curry powder and cook thoroughly. Add milk; cook, stirring constantly, until thick and smooth. Add sherry, chicken, and mushrooms; simmer for 30 minutes. Add lemon juice to mixture 5 minutes before serving.

Serve chicken curry over cooked rice. Top with your choice of condiments; diced crisp bacon, diced hard-cooked eggs, slivered almonds, flaked coconut, fried onions, salted peanuts, seedless white raisins, and finely chopped sweet pickles.

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

Chicken Curry ( Pressure Cooker )

Servings: 4 - 6 folks

Ingredients:

CHICKEN:
3 pound Chicken; cut into servingpieces
2 tablespoon Shortening;
2 teaspoon Curry powder;
2 ½ teaspoon Salt; to taste
2 Onions; chopped
1 teaspoon Vinegar;
1 cub Water;
2 tablespoon Cornstarch;
¼ cub Water;

MY ADDS:
4 ounce Mushroom; button
1 cub Celery; sliced
1 cub Cooked rice

Preparation:

Heat pressure cooker. Add shortening; brown chichen. Season with combined curry powder and salt. Add onions, vinegar, and water.
Close cover securely. Place pressure regulator on vent pipe. COOK 10 MINUTES. Cool pressure cooker at once. Place chichen on a heated platter. Combine cornstarch and water. Stir into liquid in pressure cooker at once. Cook until thickened stirring constantly. Ladle sauce over chicken. 4 - 6 servings. (Also see Lean Chicken Curry from San Diego Union-Tribune) Source:

Pressure Cooking in Pleasure Cooking, by Patricia Phillips Brought to you and yours via Nancy O'Brion and Clan From: Nancy O'brion Date: 31 Dec 95

Chicken Dijon

Servings: 4 servings

Ingredients:

1 ¼ pound Boneless skinless chicken
½ teaspoon Salt
¼ teaspoon Pepper
2 tablespoon Plus 2 ts margarine, melted
1 tablespoon Plus 2 ts dijon mustard
⅛ teaspoon Garlic powder
2 teaspoon Dried parsley
½ teaspoon Dried rosemary, crumbled
½ teaspoon Paprika
¼ teaspoon Thyme

Preparation:

Preheat oven to 359.
Place chicken in a shallow baking pan that has been sprayed with a nonstick cooking spray.
Combine remaining ingredients in a small bowl. Mix well and spread over chicken.
Cover and bake 30 minutes.
Remove cover, baste chicken and bake another 30 minutes.

Per serving: 31g protein, 12g fat, 2g carb., 649mg sodium, 99mg chol., 247 calories

Chicken Dijonnaise

Servings: 4 servings

Ingredients:

2 Whole Chicken Breasts
3 tablespoon Butter Or Margarine
¼ cub Chopped Onion
½ cub Dry White Wine
2 tablespoon Dijon-Style Mustard
1 ½ cub Whipping Cream
dash Rosemary
dash Thyme
dash Tarragon
Salt And Pepper

Preparation:

Bone, skin, and split chicken breasts, then flatten into cutlets.
Saute chicken
in 2 Tbs butter until cooked on both sides. Remove from pan and keep warm. Melt
remaining butter in skillet. Add onion and cook until tender. Add wine and mustard and simmer until mixture is reduced by half. Add whipping cream and simmer until sauce is thick enough to coat a spoon. Strain, then add rosemary,
thyme, and tarragon. Season to taste with salt and pepper. Pour over chicken
breasts. Makes 4 servings.

From: Dan Klepach Date: 27 Feb 96

Chicken Dinner in the Pot

Servings: 4 servings

Ingredients:

2 Chicken breasts without skin
4 medium Potatoes
2 large Carrots
½ pound Green beans, fresh or 10 oz
1 large Onion
1 tablespoon Dried parsley flakes
Salt and pepper; to taste
½ cub Dry sherry

Preparation:

Recipe by: 1975 American Heart Association Brochure Preheat oven to 300 F. Place chicken breast in a large, heavy ovenware pot. (An enamel-coated cast-iron pot is best.) Peel potatoes, slice ½-inch thick and place on top of chicken. Peel and quarter the onion. Peel carrots, quarter lengthwise, and cut into 2-inch lengths. Cut ends off green beans, or separate frozen beans, and place in the pot with onions and carrots. Sprinkle contents of pot with parsley flakes.
Season lightly with salt and pepper. Pour sherry over all and cover tightly. Bake 2 hours, or until vegetables are tender. Yield: 4 servings. Approx. 310 cal/serving

Chicken Dopiaza ( Chicken in a Fried Onion Sauce )

Servings: 4 servings

Ingredients:

2 ½ pound Chicken Joints
4 medium Onions -- peeled
1 ½ Inch Cube Of Ginger --
Peeled & chopped
6 Cloves Garlic -- peeled
7 tablespoon Vegetable Oil
1 tablespoon Ground Coriander Seeds
1 tablespoon Ground Cumin Seeds
½ teaspoon Ground Turmeric
½ teaspoon Cayenne Pepper
4 tablespoon Plain Yogurt
2 ½ cub Water
2 medium Tomatoes, Peeled -- very
Finely chopped
2 teaspoon Salt
½ teaspoon Garam Masala -- (essential)
1 tablespoon Fresh Cilantro -- finely
Chopped

Preparation:

Cut chicken into serving pieces. Whole legs should be separated into drumsticks and thighs. Whole breasts should be cut into 4-6 pieces, depending on their size. Skin all the chicken pieces.

Chop half of the onions coarsely. Cut the remaining onions into halves lengthwise, and then crosswise into very thin slices. [This is the key step!].

Put CHOPPED onions, ginger, and garlic into a food processor and blend to a paste. Heat oil in a large, wide pot or deep-frying pan (nonstick) over a medium flame. When hot, put in the SLICED onions and stir fry them until they are deep, reddish-brown. Remove the onions with a slotted spoon, squeezing out and leaving behind as much oil as possible. Set aside onions in a plate.

Remove pot/pan from flame. Put in blended paste (watch out for sputtering!). Put the pot back to heat. Stir and fry the paste until it is brown, about 3-4 minutes. Now put in the coriander, cumin, turmeric and cayenne; stir once. Put in 1 tab of yogurt. Stir about 30 seconds or until yogurt is incorporated into sauce. Do the same with remaining yogurt, 1 tab. at a time. Put in the chicken pieces and stir them around for a minute.

Pour in water, add the tomatoes and salt. Stir to mix and bring to simmer. Cover, turn heat to low and cook 20 minutes. Sprinkle in the garam masala and the fried onions. Mix. Cook, uncovered, on medium heat for 7-8 minutes or until the sauce reduces and thickens.

Skim off the fat and put the chicken in a warm serving dish. Sprinkle the green cilantro over the top.

Note: This is not called chicken dopiaza by M. Jaffrey. But last night I was at my favorite Indian restaurant here and I asked the owner what chicken dopiaza was and he told me it was this

Recipe By : Ramesh <u0ram@TTACS.TTU.EDU>

From: Meg Antczak Date: 12 Apr 96

Chicken Dumplings with Orange Dipping Sauce ( Japanese )

Servings: 6 Servings

Ingredients:

2 cub Shredded Nappa cabbage
½ pound Ground chicken
1 teaspoon Ginger root, minced
½ teaspoon Salt
Nonstick cooking spray
1/3 cub Orange marmalade
¼ cub Minced shiitake mushrooms
1 Green onion, minced
3 tablespoon Water
30 Round wonton wrappers-3 ½"
1 ¼ cub Chicken broth
3 tablespoon Rice vinegar

Preparation:

In nonstick skiller, over medium-high heat, saute cabbage and mushrooms for 2 mintues, cool. Stir in ground chicken, green onion, ginger, water and salt. Place 1 tsp filling on each wrapper. Moisten edges with water and join over filling. (Note: Make dumplings in advance. Cover with damp cloth and plastic wrap With cooking spray, grease skillet. Over medium heat, brown dumplings, half at a time, 6 minutes. Turn. Over medium-high heat, add ½ cup broth. Cover and cook 3 minutes, until broth evaporates. For sauce, blend marmalade, vinegar and remaining broth. 6 servings - about 1 cup sauce Per serving, 205 calories, 13 g protein, 34 g carbohydrate, 2 g fat, 31 mg cholesterol, 388 mg sodium. From McCall's, July 1991 - Grandma Sheila (Exner)
: RECIPE CLIPPED by Michael Prothro
<<<RECIPE CUT>>>

Chicken Enchilada Casserole

Servings: 6 servings

Ingredients:

3 tablespoon Butter or margarine, melted
½ cub Chopped green bell pepper
1 ½ cub Cubed cooked chicken
1 cub 4 oz green chilies,chopped
1 ½ cub Chicken broth
12 6 inch corn tortillas
1 cub Chopped onion
1 Clove garlic, minced
2 cub 15 oz ranch style beans
2 teaspoon Flour
1 cub Shredded monterey jack

Preparation:

Saute onion, pepper and garlic in 1 tablespoon butter. Combine onion mixture with chicken, beans, and chilies; set aside. Over low heat, combine flour and remaining butter; stir in chicken broth and ½ cup cheese. Stirring constantly, continue cooking until sauce begins to thicken and boil. Remove from heat. Dip each tortilla into hot sauce to soften; fill each with 2 heaping tablespoons chicken mixture. Roll up. Arrange rolls in 9-by-13-by-2-inch baking dish.
Combine remaining sauce with leftover filling; pour over rolls.
Sprinkle with remaining cheese. Bake in 350-degree oven for 30 minutes or until heated through.

Chicken Enchiladas

Servings: 4 servings

Ingredients:

3 Chicken breast halves
16 ounce Can tomatoes,chopped
10 ounce Can cream of chicken soup
4 ounce Can chopped green chilies
1 cub Chopped onion or onion salt
2 cub Shredded cheddar cheese
1 teaspoon Ground cumin
½ teaspoon Garlic powder
12 Corn tortillas

Preparation:

Cover chicken with water and simmer for 30 minutes. Cool, bone,and cut into strips,set aside. Mix tomatoes, soup, chilies, cumin, and garlic powder. Dip tortillas into broth left from boiling chicken, place one on a plate,add 2 Tb. of mixture and 1 Tb. of cheese. Roll up and place seam side down in baking pan. After all are filled and rolled, Pour remaining sauce evenly over enchiladas and sprinkle with remaining cheese. Bake at 350 until cheese is melted(about 20 minutes).

Chicken Enchiladas Cajun Style

Servings: 1 Servings

Ingredients:

4 Chicken breasts OR>>
1 Fryer, cooked,cut bite size
1 can Mushroom soup
Chili peppers to taste>>>
Seeded and chopped
1 can Tomato soup
1 can Cream chicken soup
1 can Chicken broth
1 package Corn tortillas (12 in pkg.)
Brick or American cheese>>>>
Grated.

Preparation:

Combine all ingredients, except cheese. Mix and place half in casserole. Cover with cheese. Repeat layers. Bake 1 hr. at 350 F . This freezes well and enough to make 2 casseroles. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A

Chicken Etoufee

Servings: 2 servings

Ingredients:

¾ cub Onion, half fine cut andhalf rough cut.
¾ cub Bell pepper, fine cut.
¾ cub Celery, fine cut.
3 Little green onions, finechop.
1 large Clove garlic, fine chop.
2 teaspoon Cajun chicken spicemixture.
3 Pats butter.
3 tablespoon Dry roux.
3 cub Chicken broth.
2 Chicken breasts.

Preparation:

Pre cook the chicken breasts in micro wave for about 10 minutes on high. Set aside to cool. When cool, pull into strips about the size of a small finger. (You could use an equal amount of leftover roast chicken.)

Singe the rough cut onions in cast iron skillet over medium high heat. When lightly browned (3-5 minutes). Add the rest of the vegetables, the garlic and the spices. Add butter and sizzle over medium heat until the vegetables are limp, about 5 minutes. Stir in the dry roux. Then stir in the chicken broth and simmer uncovered over low heat for 15 min. Add the chicken and continue to simmer for another 10-15 minutes. The sauce should be about as thick as a thin gravy.

Serve over rice.

Makes two generous servings.

SHRIMP ETOUFEE

Follow same recipe except:
use one small package shrimp (5-6 oz.)
decrease vegetable amounts to ½ cup each.
decrease spice amount to 1 teaspoon cajun chicken mix.
decrease roux to 2 tablespoon
decrease butter to 2 pats
decrease broth to 1 cup
do not precook shrimp.

At the end, add uncooked shrimp and simmer for only 2-3 minutes. Top with dash of Cajun Sunshine if needed.

== Courtesy of Dale & Gail Shipp, Columbia Md. == Converted by MMCONV vers. 1.50

Chicken Fajitas

Servings: 8 servings

Ingredients:

¼ cub Lime juice
1 Jalapeno pepper, minced
1 ¼ pound Chicken breasts
16 Flour tortillas

pico de gallo:
2 Garlic cloves, minced
½ teaspoon Salt
2 teaspoon Dijon mustard
4 Garlic cloves, minced
¼ cub Olive oil
16 Pieces romaine lettuce
4 Jalapenos, minced
1 Onion, coarsely chopped
¼ cub Chopped fresh cilantro

Preparation:

In a medium bowl combine lime juice, mustard, jalapeno and garlic; whisk in olive oil. Add chicken; cover and marinate in fridge 30 minutes to 2 hours. In a medium bowl, combine jalapenos, garlic, onion, tomato, salt and cilantro. Grill or broil chicken 4 to 6 inches from heat 6 to 8 minutes, turning once. Keep warm. Wrap torillas in foil; place in 400 degree F oven for 5 minutes until warmed through. Slice chicken lengthwise into ¼ inch thick slices; place on warmed tortillas, top with pica de gallo, shredded iceberg lettuce and guacamole, if desired. Fold up bottom edge; fold in sides.

Chicken Fricassee

Servings: 6 servings

Ingredients:

Nonstick vegetable spray
12 Chicken pieces; skinless
1 pound Mushrooms; sliced
1 medium Onion; sliced
1 tablespoon Garlic; minced
½ cub White wine
4 cub Chicken broth
4 tablespoon Cornstarch
½ teaspoon Celery salt
¼ teaspoon White pepper
½ teaspoon Marjoram
½ teaspoon Thyme
1 ¼ cub Nonfat sour cream
3 tablespoon Fresh parsley; chopped

Preparation:

Brown chicken over high heat in deep saute pan or Dutch oven coated with non-stick spray. Remove chicken to a platter. Add onion, mushrooms and garlic to same pan and cook for at least 3 minutes, or until vegetables are soft. If you are using wine, add it now and cook over high heat 1 minute.

Add 3 cups of broth, and bring to boil. Reduce the heat to a simmer.
Combine the cornstarch with the remaining cup of broth, mixing thoroughly. Add to pan and stir until broth thickens slightly.

Return chicken to pan and cook until chicken is cooked through, about 15 minutes. Remove from heat and add the spices and sour cream.

Powter's nutritional analysis per 11-ounce serving: 214 calories, 5.06 grams fat, 22 percent of calories from carbohydrates, 21 percent of calories from fat. Curiously, she does not list cholesterol or sodium in any of her analyses.

Source: "C'mon America, Let's Eat! Susan's Favorite Low-Fat Recipes to Fit Your Lifestyle" by Susan Powter (Simon & Schuster, $14)

** The Fort Worth Star Telegram - Food section - 17 January 1996

From: Paul Macgregor Date: 13 Apr 96

Chicken Fried Steak

Servings: 6 servings

Ingredients:

2/3 cub Flour
1 teaspoon Salt
Freshly ground black pepper
2 pound Top round or chuck steak, --
Cut 3 to 2 inch thic
2 Eggs
2 tablespoon Cream
½ cub Vegetable oil
2 cub Saltine cracker crumbs, --
Rolled fine
1 Onion, -- sliced
½ cub Cream
2 cub Chicken broth
dash Worcestershire sauce,
Optional
dash Hot Sauce, optional

Preparation:

Mix ½ cup of the flour, the salt, and pepper together. Pound the mixture into both sides of the meat with the edge of a heavy plate or mallet. Cut the meat into serving pieces. Beat eggs together with the cream. Heat the oil in a heavy cast iron skillet over moderately high heat. Reserve 3 tablespoons of the flour. Dredge the steaks in the remainder of the flour, dip in the egg mixture, and then into the cracker crumbs. Place the steaks in the hot oil and brown well. Turn and brown other side. Reduce heat to medium, cover the skillet, and cook for 15 to 20 minutes, turning occasionally, until the steaks are cooked through and tender. Chicken fried steak should be well done, but not dry. Remove the steaks from the skillet and drain on brown paper bags. Keep warm. Add the onion slices to the pan and saute quickly. Pour off all but 3 tablespoons of the fat in the skillet and stir in the 3 tablespoons reserved flour. Stir to incorporate any particles on the bottom of the pan and cook for 1 to 2 minutes. Stir in the cream, then the chicken broth. Season the gravy with Worcestershire and hot sauce. Slice the meat across the grain and top with the gravy.

Yield: 6 to 8 servings

Recipe By : NATHALIE DUPREE COOKS SHOW#ND7110

From: Meg Antczak Date: 03 Jun 96

Chicken Fried Steak #2 ( Kathy Pitts )

Servings: 4 servings

Ingredients:

4 Round steaks
(about 1/3 lb. EACH)
Flour, seasoned withsalt, pepper, garlic powder
1 Egg, beaten with
2 tablespoon Water
Milk
Oil for frying

Preparation:

Beat the steaks very well with a meat pounder (they should be almost falling apart). Dip first in the flour, then in the egg, and again in the flour. For a really crisp crust, dip again in the egg, and the flour.

Heat the oil in a large frying pan (the oil should be to a depth of ¼ inch or so). Fry the steaks in the oil until nicely browned.
Remove and keep warm.

Drain all but 3 Tbsp of oil from the pan, being sure to leave the crusty bits on the bottom in the pan. Add 3 Tbsp. of flour (leftover from breading the meat), and stir to make a white roux.

Whisk in 1 ½ to 2 cups of milk, and stir until the mixture loses its floury taste. Season to taste with salt and a generous amount of black pepper (the pepper flavor is important in this dish).

Serve the gravy over the meat and with mashed potatoes.

Kathy Pitts in Bryan, TX

From: Kathy Pitts Date: 12 Jan 96

Chicken Fried Steak ( Kathy Pitts )

Servings: 1 serving

Ingredients:

Text Only

Preparation:

Begin with a good-sized hunk of round steak, the steak should be at least ½ inch thick. Cut the steak into serving-sized pieces.

Now the fun begins. I use a method of tenderizing the meat passed on to me by my father, who made great CFS -- first, score the exterior of the meat with tiny, diamond-shaped patterns (like you'd use to score the fat on a ham, but make the diamonds only about ¼ inch long.) Do this to both sides of the meat. Then pound the heck out of the meat using the heaviest implement you can find (a heavy saucer, the handle of a BIG knife or -- my personal favorite -- a clean claw hammer).

The meat should be pounded until it almost, but not quite, gives up and falls to pieces.

Now mix up a quantity of seasoned flour (salt, pepper, maybe some paprika and garlic powder). Also beat a couple of whole eggs with a couple of tablespoons of water.

Dip the pounded meat first in the flour, then in the egg, then back in the flour. For a really crisp crust, dip again in the egg, and back in the flour (this is optional, but I almost always do it, to me, the crust is the best part of the dish). Allow the breaded meat to sit for a few minutes to set up the breading.

Melt some oil, bacon grease or lard in a heavy frying pan. Use enough to cover the pan to the depth of ¼ inch. When the fat is hot, but not smoking, place some of the meat in the pan. Do not overcrowd, and do not allow the individual pieces of steak to touch.

Cook on one side until nicely browned, turn and cook the second side.
Remove the cooked steak to a warm place, and continue cooking the remainder until all is done. Add more fat to the pan as needed.

Add 2 Tbsp. of flour to every 2 Tbsp. of fat left in the pan (stir to scrape up the little browned, crispy bits that are sticking to the pan, too). Cook this mixture briefly to get rid of the raw flour taste, but do not allow it to brown. Stir in milk (about 1 cup to each 2 Tbsp. of flour) to make a gravy. Season to taste with salt, black pepper (lots of black pepper), and serve gravy of the meat and the mashed potatoes you're going to serve on the side.

Kathy in Bryan, TX

Chicken Fried Tofu W/ Cream Gravy

Servings: 2 Servings

Ingredients:

¼ cub Olive oil
3 Cloves garlic
¼ cub Tamari
½ cub Bread crumbs
1 pound Tofu (firm or x-firm)

Preparation:

preheat a 400 degree oven

slice tofu in .25 to .5 inch slices. Put first three ingredients in blender and run for a bit on high speed. Marinate tofu sliced in ixture for about 15 minutes on a side. Dredge slices in bread crumbs.
Bake on cookie sheet for 15 minutes per side.

white sauce :make roux of 2 Tbs flour and 2 Tbs butter or margaine.
Cook for a couple of minutes. Add 1 cup of hot, scalded milk. Bring to boil. Reduce heat, add salt and two dashes tobasco.

suggested: Serve with rice

Posted by P.MCCANN1 [Doug] on Apr 12, 1992 MM by Cathy Svitek

Chicken Gumbo

Servings: 4 servings

Ingredients:

3 pound Chicken; in 6 to 8 pieces
½ cub Oil
1 cub Flour
3 Dried chili peppers; OR
2 Fresh chili peppers
1 large Onion; finely chopped
1 large Green pepper; rough chopped
3 Celery sticks; fine chopped
2 Garlic cloves; crushed
8 ounce Andouille sausage; ORGarlic sausage, diced
4 cub Chicken stock
1 Bay leaf
dash Tabasco
Salt & pepper; to taste
4 ounce Okra; fresh
Rice; cooked

Preparation:

Fat grams per serving: Approx. Cook Time: 1:20 Heat the oil in a large saute pan or frying pan and brown the chicken on both sides, 3-4 pieces at a time. Transfer the chicken to a plate and set it aside. Lower the heat under the pan and add the flour.
Cook over a very low heat for about 30 minutes, stirring constantly until the flour turns a rich, dark brown. (This is called "making a roux). Take the pan off the heat occasionally, so that the flour does not burn. (if the roux burns, or sticks to the bottom of the pan, throw it out, wash the pan thoroughly, and start all over again). Add the chili peppers, onion, green pepper, celery, garlic and sausage to the roux and cook for about 5 minutes over very low heat, stirring continuously. Pour on the stock and stir well. Add the bay leaf and a dash of Tabasco, if desired, and return the chicken to the pan.
Cover and cook for about 30 minutes or until the chicken is tender.
Top and tail the okra and cut each part into 2-3 pieces. If okra is small, leave whole. Add to the chicken and cook for a further 10-15 minutes. Remove the bay leaf and serve the Gumbo over the rice.
From Flavor of the South - Mallard Press ISBN 0-792-45061-2

Chicken in Cream

Servings: 6 servings

Ingredients:

4 pound Chicken Pieces
3 tablespoon Butter Or Margarine
3 medium Onions -- Sliced
3 Carrots -- Sliced
½ cub Dry Sherry
1 ¼ cub Chicken Stock
1 ½ teaspoon Salt
½ teaspoon Pepper
½ teaspoon Saffron
1 Bay Leaf
3 Potatoes -- Cubed
1 Egg Yolk
1 cub Cream

Preparation:

1. Melt the butter or margarine in a flame-proof casserole dish. Brown chicken pieces. Remove.
2. Saute onions and carrots in remaining butter or margarine. Return the chicken and add the sherry, chicken stock, salt, pepper, saffron and bay leaf.
3. Cover and bake in a 350 F oven for ½ hour.
4. Add the potatoes, recover and cook for another ½ hour or until potaotes and chicken are tender.
5. Beat the egg yolk and stir in the cream. Add a little of the pan juices, stirring constantly. Pour over the chicken, reheat in the oven for 5 mins and serve immediately.
Serves 6 - 8.

Recipe By : Wonderful Ways to Prepare Stews & Casseroles

From: Cooking

Chicken in Cream & Herb Sauce

Servings: 6 Servings

Ingredients:

6 Chicken thighs (1 ½ to 2lbs), skinned and boned
All purpose flour seasonedwith salt and pepper to
Taste for (dredging)
3 tablespoon Butter
3 tablespoon Olive oil
½ cub Dry white wine
1 tablespoon Lemon juice
½ cub Whipping cream
½ teaspoon Dried thyme
Salt and pepper to taste
2 tablespoon Minced fresh parsley, plus 2T for garnish
1 Lemon, sliced (garnish)
1 tablespoon Capers, rinsed and drained(garnish)

Preparation:

Place chicken between sheets of plastic wrap, and with heavy wooden mallet, pound evenly and gently until about ¼" thick. Dredge with seasoned flour.

In a large skillet, heat 1 ½ tablespoons each butter and oil. Add as many pieces of chicken as will fit without crowding. Cook quickly, just until meat loses pinkness when slashed, about 1 ½ minutes per side. Place on hot platter; keep warm.

Cook remaining pieces, adding more butter and oil as needed; add to platter and keep warm. (chicken may be placed in 200 degree oven while sauce is prepared.

Add wine and lemon juice to skillet and simmer over moderately high heat, stirring to blend in browned particles. Boil, reducing to about half.

Add whipping cream, thyme, and parsley; boil until sauce thickens slightly. Pour any meat juices from warming platter into sauce.

Adjust sauce for seasoning to taste. Pour over meat and garnish with parsley, lemon slices and capers. Serves 6.

NOTE: Chicken breasts or veal may be substituted.

SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN 0-89535-147-1 SHARED BY: Jim Bodle 3/93

Chicken in Mole Sauce

Servings: 8 servings

Ingredients:

1 Chipotle Chile; Dried
¼ cub Shortening Or Lard
2 tablespoon Red Chiles; Ground
2 cub Chicken Broth
4 Flour Tortillas; *
¼ cub Tomato Sauce
¼ cub Onion; Chopped, 1 small
1 tablespoon Raisins
1 tablespoon Almonds Or Walnuts; Chopped
1 tablespoon Sesame Seed
1 tablespoon Pumpkin Seeds; Shelled
1 tablespoon Peanut Butter
1 ½ teaspoon Sugar
1 ½ teaspoon Oregano; Ground
1 ½ teaspoon Cocoa
½ teaspoon Anise Seed
¼ teaspoon Cinnamon; ground
¼ teaspoon Cloves; Ground
¼ teaspoon Nutmeg; Ground
¼ teaspoon Allspice; Ground
¼ teaspoon Ginger; Ground
¼ teaspoon Cumin; Ground, OR
½ teaspoon Cumin Seed
1 cub Chicken Broth
8 Chicken Breast Halves; **

Preparation:

* Flour tortillas should be 7 to 8-inches in diameter and be cut into ** Chicken breast halves should be boneless and the total weight should Cover chile with warm water. Let stand until softened, about 1 hour. Drain and finely chop. Heat shortening in 3-quart saucepan over medium heat until hot. Cook and stir ground red chiles in shortening until brown (add about ¼ t water to prevent scorching if necessary); cool. Stir in 2 cups of chicken broth. Stir in remaining ingredients except the remaining 1 cup of broth and chicken. Heat to boiling; reduce the heat and cover. Simmer 30 minutes, stirring occasionally; cool. Place a small amount of the sauce into a blender container. Cover and blend on high speed until smooth. Repeat with the remaining sauce. Heat 1 cup of the sauce and the remaining chicken broth in a 12-inch skillet; reduce the heat. Place the chicken, skin sides up, in a single layer in the skillet. Cover and simmer until done, about 1 hour. Remove chicken to serving dish and keep warm. Measure the cooking liquid. In skillet combine 1 cup of the cooking liquid with the remaining sauce and heat to boiling, stirring constantly, and pour over the chicken.

Chicken in Spicy Brown Sauce

Servings: 6 Servings

Ingredients:

3 Whole chicken breasts,split,boned and skinned
2 tablespoon Vegetable oil
1 15 ounce can tomato sauce
½ cub Picante sauce
4 teaspoon Unsweetened cocoa powder
1 teaspoon Ground cumin
1 teaspoon Oregano
½ teaspoon Garlic salt

Preparation:

Dash EACH: cloves,nutmeg,ground allspice

Pound chicken to ½" thick.Lightly brown in oil in large skillet, about 2 minutes on each side;drain off fat.Combine remaining ingredients;mix well.Pour over chicken in skillet.Bring to boil.Reduce heat;cover and simmer,gently,10 minutes.Remove chicken to serving platter;keep warm.Cook and stir sauce until slightly thickened,about 3 to 5 minutes.Spoon sauce over chicken.

Makes 6 servings.
From: Terri Woltmon Date: 04-15-94 (20:09) Number:
208 From

Chicken in Spicy Orange Sauce

Servings: 2 Servings

Ingredients:

2 Chicken breasts cut into 4 pieces
1 tablespoon Oil
¼ cub Flour
¼ teaspoon Salt
⅛ teaspoon Pepper
¼ teaspoon Paprika
1 Medium onion, chopped
1 Large garlic clove, minced
1 cub Chicken stock
¾ cub Orange juice
1 Green or red pepper,
Cut into strips
1 Grated rind of one orange
¼ teaspoon Red pepper - crushed
½ teaspoon Cumin - ground
½ teaspoon Oregano - dried
1 tablespoon Lemon juice - fresh
2 tablespoon Parsley - chopped
4 Thin slices orange
And chopped parsley for garn

Preparation:

Skin and debone chicken. Heat oil in heavy skillet. Combine flour, salt, pepper and paprika and roll chicken in mixture. Reserve excess flour. Brown chicken in oil. transfer to small baking dish. In same oil, saute onion and garlic until soft. Sprinkle in any of the flour left over from coating the chicken and stir to blend. Stir in the chicken stock and orange juice.
Add green pepper, orange rind, red peppers, cumin, oregano, lemon juice and parsley. Cook 'til sauce is thick and smooth. Pour over chicken. Bake, covered at 375 F for 40 minutes. Garnish with sliced oranges and parsley. This dish is complemented nicely by the baked barley mushroom.
From Oliver's Cookbook for Seniors. Appeared in the Calgary Sun

Chicken in Spicy Sauce

Servings: 4 Servings

Ingredients:

8 Chicken thighs, skinned
1 can (8-oz) tomatoes, drained
2 tablespoon Tomato paste
2 tablespoon Chili sauce
2 Garlic cloves, crushed
1 Inch piece fresh gingerroot,grated
1 tablespoon Garam Masala
2 teaspoon Sugar
2 tablespoon Light soy sauce
Juice of one lime
Juice of one lemon
Twists of lime peel
Twists of lemon peel

Preparation:

Rinse chicken; pat dry with paper towels. Slash meaty parts of chicken two or three times.

Place chicken in a shallow non-metal dish and set aside. Put tomatoes, tomato sauce, chili sauce, sugar, Garam Masala, soy sauce, gingerroot, garlic, lime juice and lemon juice in a blender or food processor fitted with the metal blade; process until pureed.
Pour over chicken, cover and refrigerate 2 to 3 hours to allow chicken to absorb flavors.

Preheat oven to 375 F. (190C). Put chicken and the sauce in a roasting pan and cook, uncovered, 45 to 50 minutes, or until tender, basting with sauce 2 or 3 times during cooking. Serve hot, garnished with twists of lime and lemon.

From: Steve Herrick Source: [The Book of Curries and Indian Foods by Linda Fraser ISBN 0-89586-820-2]

Chicken Italiano

Servings: 4 servings

Ingredients:

14 ounce Tomatoes, canned
½ teaspoon Basil, dried
½ teaspoon Tarragon
½ teaspoon Salt
¼ teaspoon Pepper, freshly ground
2 teaspoon Butter, oil or marjarine
1 Garlic clove finely chopped
2 pound Chicken pieces, skinned
2 tablespoon Parsley chopped or 2 tsp dry
½ cub Mozzarella cheese, shredded

Preparation:

Original recipe calls for chicken breast with bones. Because of the sauce, it is easier to eat with bones removed. A good dish to make with a whole utility frying chicken. Bones and skin can be cooked up in a separate pot for stock.

Pour tomatoes into container of a blender or food processor. Add basil, tarragon, salt and papper. Puree until smooth. Melt margarine in a large frypan. Saute garlic over medium heat 1 min.
(or mix in ½ tsp garlic powder with other spices)

Add chicken pieces, saute, turning once or twice until golden on both sides. Cover with tomato mixture. Bring to a boil, reduce heat and simmer 15 min until tender. Remove chicken and place in a warm oven-proof dish. Stir parsley into sauce and spoon over chicken.
Sprinkle with Mozzarella. Place under heated broiler 1 min just until cheese melts.

Or place on a microwave-safe dish and melt cheese in microwave.
Or sprinkle with grated parmesan cheese and serve immediately.

4 servings
3 protein choices, ½ fruits choice, 1 fats choice 5 g carbohydrate, 25 g protein, 15 g fat (255 calories)

Source: Choice Cooking, Canadian Diabetes Association Posted by Elizabeth Rodier May 1993

Chicken Jambalaya

Servings: 4 servings

Ingredients:

1/3 cub Chopped celery
¼ cub Chopped onion
¼ cub Chopped green pepper
2 tablespoon Margarine or butter
14 ½ ounce Can tomatoes; cut up
1 ½ cub Chicken broth
2/3 cub Long grain rice
1 teaspoon Dried basil or thyme
½ teaspoon Garlic salt
¼ teaspoon Pepper
½ teaspoon Bottled hot pepper sauce
1 Bay leaf
2 cub Cubed cooked chicken orturkey

Preparation:

I cheat and use 1 ½ c water and 1 ½ teaspoons of chicken bouillon instead of broth. The recipe calls for ¼ to ½ teaspoon of hot pepper sauce, but my husband is a "the hotter the better" man, so I use the max amount. :) I also usually leave out the green pepper, but that's just personal preference. I usually end up doubling this recipe--it's absolutely fantastic with garlic bread!

In a large skillet cook celery, onion and green pepper in margarine or butter till vegetables are tender. Stir in the undrained tomatoes, chicken broth, rice, basil or thyme, garlic salt, pepper, hot pepper sauce, and bay leaf. Bring to boiling; reduce heat. Cover and simmer about 20 minutes or till rice is tender. Stir in chicken; cook till heated through. Discard bay leaf.

(I put my chicken in with everything else--saves me one step!)

from Better Homes and Gardens New Cook Book
typed by Tiffany Hall-Graham

Chicken Kiev

Servings: 6 servings

Ingredients:

¾ cub Butter; softened
1 tablespoon Parsley; chopped
1 tablespoon Chives, fresh; finely choppd
1 tablespoon Green onion; finely chopped
½ teaspoon Salt
⅛ teaspoon Pepper
6 Chicken breast; skinned andboned
Salt
Pepper
1 Egg
1 tablespoon Water
1 cub Flour, all-purpose
2/3 cub Breadcrumbs, soft
¼ cub Butter; melted

Preparation:

Combine first 6 ingredients; mix well, and shape into a stick (like butter). Cover and chill or freeze about 45 minutes or until firm.

Place each chicken breast on a sheet of waxed paper; flatten to ¼" thickness, using a meat mallet or rolling pin.

Cut stick of butter mixture into 6 portions; place a piece in center of each chicken breast. Fold long sides of chicken over butter; fold ends over, and secure with toothpicks. Lightly sprinkle each chicken breast with salt and pepper.

Combine egg and water, beating well. Dredge each chicken breast in flour, dip in egg, and coat with breadcrumbs.

Saute chicken in ¼ cup melted butter voer medium heat until golden brown on all sides, turning gently. Transfer to a 13x9x2" baking dish. Bake at 400 degrees for 15 to 20 minutes or until tender.

SOURCE: Southern Living Magazine, May 1980.
Typos by Nancy Coleman.

Chicken Liver & Bacon Roll Ups

Servings: 8 servings

Ingredients:

1 pound Livers, chicken
3 tablespoon Mustard, Dijon
12 slice Bacon; cut in half
½ cub Cracker crumbs

Preparation:

Dip chicken livers lightly in mustard. Wrap a half slice of bacon around each, and secure with a toothpick; coat livers with crumbs.
Place in a 8" square baking dish; bake at 425 degrees for 25 minutes.

SOURCE: Southern Living Magazine, sometime in the 1970s.
Typos by Nancy Coleman.

Chicken Lo Mein

Servings: 4 servings

Ingredients:

1 Whole chicken breast skinned and boned
1 tablespoon Kikkoman Stir Fry Sauce
4 ounce Angel hair pasta (capellini)
1/3 cub Kikkoman Stir Fry Sauce
2 tablespoon Vegetable oil; divided
¼ pound Fresh snow peas; julienned
1 large Carrot; julienned
⅛ teaspoon Salt
2 teaspoon Sesame seed; toasted

Preparation:

Cut chicken into thin strips; coat with 1 Tbsp. Stir Fry sauce. Let stand 30 minutes. Meanwhile, cook pasta, omitting salt. Drain; rinse to cool and drain thoroughly. Combine 1/3 cup Stir Fry sauce and 3 Tbsp. water; set aside. Heat 1 Tbsp. oil in hot wok or large skillet over high heat. Add chicken and Stir Fry 2 minutes; remove.
Heat remaining oil in same pan. Add peas and carrot; sprinkle with salt. Stir Fry 4 minutes. Add sauce mixture, chicken, pasta and sesame seed. Cook, stirring, until all ingredients are coated with sauce and pasta is heated through.

Source: A PARADE OF CHINESE SPECIALTIES
Reprinted with the permission of Kikkoman International Inc.
Electronic format courtesy of Karen Mintzias

Chicken Macaroni Stew

Servings: 2 servings

Ingredients:

½ can Tomatoes (16-ounce can)(about 1 cup)
1 cub Frozen mixed vegetables
1/3 cub Elbow macaroni, uncooked
¼ cub Onion, chopped
¼ teaspoon Oregano leaves
¼ teaspoon Salt
⅛ teaspoon Garlic powder
1 dash Pepper
1 Bay leaf
1 cub Chicken stock(from Stewed Chicken)
¾ cub Chicken, cooked, diced(from Stewed Chicken)
2 servings of about 1-¼ cups each 286 calories per serving

Preparation:

1. Break up large pieces of tomatoes. Place all ingredients except chicken into saucepan.

2. Bring to a boil. Reduce heat and boil gently, uncovered, until macaroni is tender--about 15 minutes.
Stir several times to prevent macaroni from sticking.

3. Add chicken. Heat to serving temperature.

4. Remove bay leaf.

* Thrifty Meals for Two: Making Food Dollars Count * USDA Home and Garden Bulletin Number 244 * Meal-Master format courtesy of Karen Mintzias

From: Iris Grayson Date: 21 Jun 96

Chicken Maque Choux

Servings: 4 servings

Ingredients:

18 Young tender corn
1 Large onion, finely chopped
1 Large tomato, small pieces
1 teaspoon Sugar
2 tablespoon Cooking oil
1 Large spring chicken
½ Bell pepper, chopped
1 teaspoon Salt
Black pepper
Milk, if needed

Preparation:

Cut corn off cob, and then scrape ears with back of knife to obtain milky pulp in a heavy iron pot, brown the chicken in oil a few pieces at a time, until all sides are done. Add corn, onions and the rest of the ingredients to the pot. Stir mixture frequently while cooking over low flame for 30 minutes. If mixture is too dry, add a small amount of milk. Will serve four. From "Talk About Good" submitted by Mrs. Warren Butcher

Chicken Marsala

Servings: 1 servings

Ingredients:

I've used this recipe a few times, its from the Better Homes and
Gardens New Cook Book:
2 whole skinned, boned chicken breasts ¼ c flour ¼ tsp marjoram 1
cub sliced mushrooms 2 tbs sliced green onions 3 tbs butter ¼ chicken
broth ¼ marsala wine

Preparation:

Put each half chicken breast between two sheets of plastic wrap and pound it to about ⅛" thick. Lightly coat in flour, marjoram and a little salt and pepper.

Cook the mushrooms and green onion in a large skillet with 1tbs butter until tender and remove. In the same skillet, brown the chicken in the rest of the butter over med-hi heat. When the chicken is browned, turn down the heat and add back the mushrooms and green onions and add the chicken broth and marsala wine. Let it simmer uncovered until it starts to thicken.

From: Jane Knox Date: 02 Feb 96

Chicken Meat Loaf

Servings: 6 servings

Ingredients:

1 pound Ground chicken
1 cub Crushed saltine crackers
. (about 24)
½ cub Minced fresh onion
¼ cub Water
2 tablespoon Minced green bell pepper
2 tablespoon Ketchup
1 tablespoon Dijon mustard
1 teaspoon Prepared horseradish
½ teaspoon Paprika
¼ teaspoon Pepper
Vegetable cooking spray

PER SERVING:
167 Calories (24% from fat)
17 2/3 g Protein (17.7g)
4 ⅜ g Fat (4.4g [sat 0.7g, mono
. 0.7g, poly 1.2g])
13 ⅛ g Carbohydrates (13.1g)
13/16 g Fiber (0.8g)
53 mg Cholesterol
⅞ mg Iron
408 mg Sodium
38 mg Calcium

Preparation:

Combine all the ingredients except cooking spray in a bowl, and stir until well-blended.

Pack mixture into an 8- x 4-inch loaf pan coated with cooking spray.
Bake at 350 degrees for 45 minutes or until done. Cut meat loaf into 12 slices.

Recipe by Virginia White, Suisun City, California in COOKING LIGHT magazine, June 1995.

keyed by iris grayson

Chicken Meat Nutritional Information #1 of 2

Servings: 3 ounces

Ingredients:

3 ounce Chicken, cooked, edible, skinless

Preparation:

Breast (baked):
===============

Per serving:
: 116.0 calories
: 24.0 g protein
: 0.0 g carbohydrate
: 2.0 g total fat
: 0.0 g saturated fat
: 72.0 mg cholesterol
: 63.0 mg sodium
Drumstick (baked):
==================

Per serving:
: 132.0 calories
: 23.0 g protein
: 0.0 g carbohydrate
: 3.0 g total fat
: 1.0 g saturated fat
: 79.0 mg cholesterol
: 81.0 mg sodium
Thigh (baked):
==============

Per serving:
: 150.0 calories
: 21.0 g protein
: 0.0 g carbohydrate
: 7.0 g total fat
: 2.0 g saturated fat
: 81.0 mg cholesterol
: 75.0 mg sodium
Whole (roasted):
================

Per serving:
: 135.0 calories
: 24.0 g protein
: 0.0 g carbohydrate
: 4.0 g total fat
: 1.0 g saturated fat
: 76.0 mg cholesterol
: 83.0 mg sodium
Wing (baked):
=============

Per serving:
: 149.0 calories
: 23.0 g protein
: 0.0 g carbohydrate
: 6.0 g total fat
: 2.0 g saturated fat
: 72.0 mg cholesterol
: 78.0 mg sodium
Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest
: Delmarva Poultry Industries, Inc.
: Georgetown, Delaware, 19947-9622

Chicken Meat Nutritional Information #2 of 2

Servings: 3 ounces

Ingredients:

No ingredients

Preparation:

Buying Guide (serving sizes):
=============================

As a guide to buying amounts of chicken, the Delmarva Poultry Association suggests that an average "serving" of chicken for people is:

: ½ to ¾ of a pound of whole chicken
: 1 chicken breast half, with or without bone : 1 chicken leg (thigh and drumstick attached) : 2 chicken thighs or drumsticks
: 3 chicken wings
Handling and Storing Chicken at Home:
=====================================

The United States enjoys the safest, most wholesome supply of fresh chicken available worldwide. But keep in mind that chicken is an animal agricultural product and, like all such products, it can carry certain microorganisms, most of which are harmless. Even if harmful bacteria are present, the numbers are usually far below levels that would cause human illness if the product is handled safely and cooked at normal temperatures until done. Safe handling of chicken, or any perishable product, isn't difficult. These procedures included:

Don't wait, refrigerate.

Chicken Mulligatawny Soup

Servings: 6 servings

Ingredients:

1 tablespoon Vegetable oil
2 medium Onions, chopped (300g)
3 Garlic cloves, crushed
2 teaspoon Ginger, freshly grated
2 tablespoon Curry paste
1 large Carrot (180g) chopped
1 Cinammon stick
1 cub Red lentils (200g) rinsed
2 medium Potatoes (400g) chopped
1 ¼ l Chicken stock (5 cups)
2 Chicken breasts(340g)chopped
¾ cub Coconut milk (180ml)
2 tablespoon Lelmon juice
2 tablespoon Fresh coriander, chopped

Preparation:

1. Heat oil in large pan, add onions, garlic, giner and paste.
: Cook, stirring, until onions are soft
2. Add carrot, cinnamon stick, lentils, potatoes and stock.
3. Simmer, covered about 30 minutes or until potatoes are : tender. Discard cinnamon stick
4. Process half the lentil mixture until smooth, then return : to pan with the remaining lentil mixture and the : remaining ingredients.
5. Simmer, uncovered, until chicken is tender.

Suitable to freeze without coconut milk. Not suitble to microwave

Source : Australian Womens Weekly - June 1996 Shared : by Mandy Carbery of Worongary on 18th June 1996 From: Mandy Carbery Date: 19 Jun 96

Chicken Noodle Soup

Servings: 8 servings

Ingredients:

3 pound Chicken pieces
2 Lg stalks Celery, thin slice
½ teaspoon Dried Basil
¼ teaspoon Pepper
½ cub Thin Egg Noodles
6 cub Hot water, divided
1 cub Med Carrots, thin sliced
¼ teaspoon Rosemary
1 teaspoon Salt, (opt.)

Preparation:

In a 5-qt casserole combine chicken, 4 cups hot water, celery, carrots, basil, rosemary, pepper and salt. Microwave at High 30-40 minutes, or until chicken falls easily from the bone, stirring twice during cooking.
Remove chicken from the bones. Discard bones and skin. Dice meat and return to caserole. Add 2 cups hot water and noodles. Cover.
Microwave at High 8-10 minutes, or until water boils. Then, Microwave at High 7-10 minutes, or until noodles are tender.

PER SERVING: 111 calories, 274 mg sodium, 6 mg cholesterol Exchanges:
1 veg, 1 ½ low fat meat

Chicken Oregano

Servings: 6 Servings

Ingredients:

1 pound Chicken breasts halves,skinned and boned
2 tablespoon Olive oil
2 tablespoon Butter
1/3 cub All-purpose flour
1 large Egg, beaten with 2 T water
Salt and pepper to taste
1 Rounded t Dried Oregano OR
1 tablespoon Finely chopped fresh oregano
1 pound Provolone cheese, thinlysliced

Preparation:

Place each breast half between 2 pieces of waxed paper and pound to ¼" thickness with flat side of large knife. Use a rolling pin also, if necessary.

Heat oil and butter in a large skillet. Dip breasts in flour and shake off excess. Dip in egg mixture, allowing excess to drip off, and saute' in skillet a few pieces at a time. Turn once, browning on both sides, about 3 minutes altogether. remove and drain as they are done. Meanwhile, preheat oven to 350 degrees.

Arrange chicken in a buttered shallow baking dish. Sprinkle with salt and pepper and oregano. Top with cheese slices.

Cover with aluminum foil and bake 15 minutes. Remove foil and continue baking until nicely browned, 15 to 20 minutes. Serves 6.

SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN 0-89535-147-1 SHARED BY: Jim Bodle 3/93
From: Terri Woltmon Date: 04-15-94 (20:09) Number:
208 From

Chicken Paprika

Servings: 2 servings

Ingredients:

¾ cub Vegetable juice
1 ½ teaspoon Flour
2 teaspoon Paprika
½ teaspoon Seasoned salt
1 teaspoon Olive oil
¼ cub Sliced green onions including tops
1 Garlic clove; minced
½ pound Chicken breasts cut in 2-inch strips
2 tablespoon Dairy sour cream
1 cub Hot cooked rice

GARNISH:
Snipped fresh parsley

Preparation:

Combine vegetable juice, flour, paprika, and salt in small bowl; set aside. Heat oil in medium skillet over medium heat. Add onions and garlic; cook 1 minute. Add chicken strips and cook until chicken is lightly browned. Add vegetable juice mixture. Cook until mixture boils, stirring often. Reduce heat to low; cover and simmer 15 minutes. Remove from heat and stir in sour cream. Serve over rice.
Sprinkle with parsley.

Microwave Oven Instructions:
============================
Combine vegetable juice, flour, paprika, and salt in small bowl; set aside. Combine oil, onions and garlic in medium microproof baking dish. Cover and cook on HIGH (maximum power) 1 minute. Add chicken strips and cook on HIGH 1 minute. Stir and cook 1 additional minute or until chicken loses its pink color. Add vegetable juice mixture, cover and cook on HIGH 2 to 3 minutes, or until mixture boils. Stir, cover, and cook on MEDIUM-LOW (30% power) 15 minutes. Remove from oven and stir in sour cream. Serve over rice. Sprinkle with parsley.

Each serving provides:
* 335 calories
* 29.2 g. protein
* 8.6 g. fat
* 33.4 g. carbohydrate
* 914 mg. sodium
* 76 mg. cholesterol

Source: Cooking for Two or a Few
Reprinted with permission from The USA Rice Council Electronic format courtesy of Karen Mintzias

Chicken Pie with Biscuit Crust

Servings: 4 servings

Ingredients:

Filling:
4 cub Chicken broth
3 Carrots, in ¼-inch slices
¾ pound Red potatoes, in ½-inch die
2 Celery, in ½-inch slices
2 ½ cub Cooked chicken, cubed
1 Onion, chopped
6 tablespoon Unsalted butter
6 tablespoon Flour
¼ teaspoon Thyme
¼ teaspoon Nutmeg
½ cub Fresh parsley, minced
Biscuit crust:
1 1/3 cub Flour
1 ½ teaspoon Baking powder
½ teaspoon Baking soda
½ teaspoon Salt
2 tablespoon Unsalted butter, cut into bis
2 tablespoon Shortening, cut into bits
1/3 cub Cheddar cheese, grated
1 large Egg
1/3 cub Buttermilk
Egg wash:
1 large Egg yolk
1 tablespoon Milk

Preparation:

In a saucepan bring broth to a boil. Add carrots, potatoes, and celery, and simmer for 10-15 minutes, or until veggies are tender.
Transfer veggies to a bowl, reserving the broth, and add the chicken to the bowl. In another saucepan, cook the onion in the butter over mod-low heat, stirring, until it is softened. Add flour and cook the roux, stirring, for 3 minutes. Add 3 cups of broth in a stream, whisking. Bring mixture to a boil, whisking. Add the thyme and simmer the sauce, stirring occasionally, for 5 minutes. Stir in nutmeg, parsley, and salt and pepper to taste. Pour the sauce over the chicken and veggies. Stir the mixture gently, until it is just combined. Transfer the mixture to a 2-qt. baking dish.

Into a bowl, sift together the flour, baking powder, baking soda, and salt. Add the butter and shortening and blend the mixture until it resembles meal. Add the cheese and toss. Break egg into a measuring cup and add buttermilk to it so that the total volume is ½ cup.
Beat with a fork. Add to the flour mixture, stirring until the mixture just forms dough. Gather dough into a ball and, on a floured surface, pat it out ½-inch thick. Cut as many rounds as possible using a 2-inch fluted biscuit cutter, dipped in flour. Gather the scraps and pat and cut again.

Arrange the rounds on the chicken mixture. Beat the egg yolk with the milk and brush the tops of the biscuits with the wash. Prick biscuits with a fork.

Bake in the middle of a preheated 450f oven for 15-25 minutes, or until biscuits are puffed and golden, and the filling is bubbling.

a 1985 Gourmet Mag. favorite

Chicken Pot Pie

Servings: 1 Servings

Ingredients:

1 Chicken
3 Onion
*pastry
4 Potato
Salt & pepper

Preparation:

Wash, clean and cut chicken into individual portions. Place a layer of chicken in the bottom of a large iron kettle and cover with thick slices of raw potato, then with slices of onion and salt & pepper.
Roll dough out rather thick and cut in 2 inch squares and place on top of onion. Continue until kettle is filled having the top layer of pie dough. Add water to cover contents halfway. Cover kettle tightly and cook over a low flame until chicken is tender. Source:
Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

Chicken Ranchero

Servings: 4 Servings

Ingredients:

2 ½ pound Chicken breasts,thighs andlegs,skinned
14 ½ ounce Can Mexican style stewedtomatoes
8 ounce Can tomato sauce
7 ounce Can diced green chilies
½ teaspoon Cumin
1 Clove garlic, minced
2 Zucchini, sliced
Salt and black pepper
Rice, if desired

Preparation:

Combine all ingredients except zucchini, salt and black pepper in a 4 quart pot. Cover and simmer 45 minutes. Add zucchini and salt and black pepper to taste. Cover and simmer 15 minutes more. Serve with rice, if desired.

Makes 4 to 6 servings.

Chicken Rockefeller

Servings: 6 servings

Ingredients:

10 ounce Spinach, chopped
1 Egg; beaten
¼ cub Cheese, Parmesan; divided
1 cub Breadcrumbs, Italian-style
12 Chicken breast halves; bonedand skinned
Salt; to taste
Pepper; to taste
3 tablespoon Butter (or marg.); melted

Preparation:

Cook spinach according to package directions; drain well, and allow to cool. Combine spinach, egg, and 1 tablespoon Parmesan; set aside.
Combine breadcrumbs and remaining Parmesan in a shallow pan; set aside.

Sprinkle chicken breasts with salt and pepper; roll each in breadcrumb mixture. Place in a greased 13x9x2" baking dish.

Place 1 heaping tablespoon of spinach mixture on each chicken breast, spreading to form a small mound. Sprinkle with remaining breadcrumb mixture, and drizzle with butter. Bake chicken at 350 degrees for 40 minutes.

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

Chicken Santa Fe

Servings: 4 Servings

Ingredients:

2 Whole broiler-fryer chickenbreasts,halved,skinned andboned
4 tablespoon Jalapeno pepper jelly,melted
2 Sweet redpeppers,roasted,skinned
Marinade (Recipe below)

Preparation:

Place chicken between two pieces of wax paper. On hard surface, with meat mallet or similar flattening utensil, pound to ¼" thickness.
In large plastic zip-lock bag, place chicken in single layer. Add marinade;close bag; refrigerate and marinate, turning once, for 1 hour. Bring chicken to room temperature; place on broiler pan and brush liberally with marinade.

Set oven temperature control at broil and arrange rack so chicken is about 6" from heat. Broil 8 minutes; turn, brush with marinade, and broil about 8 minutes longer or until chicken is brown and fork can be inserted with ease. Brush chicken with melted jelly. Place two roasted pepper strips to form an X on each breast half; spoon on remaining jelly. Return to oven and broil until chicken is glazed.

Serves 4.

NOTE: To roast peppers, place under broiler, turning often until charred, cool. With point of sharp knife, remove stem, seeds, and skins. Cut in 8 strips.

Marinade: In medium bowl, mix together:

¼ cup olive oil juice and zest of 1 small lime 1 clove garlic, crushed 1 oz. tequila ¼ tsp bottled hot pepper sauce ⅛ tsp liquid smoke ¼ tsp salt.

Chicken Scallopini

Servings: 4 servings

Ingredients:

8 Chicken thighs; boned
1 teaspoon Salt
2 tablespoon Butter (or marg.)
1 tablespoon Lemon juice; freshly squeezd
2 tablespoon Parsley, chopped
1 tablespoon Chives, chopped; or greenonions
¼ teaspoon Marjoram, dried leaf

Preparation:

Place chicken between 2 pieces of aluminum foil; pound with side of cleaver or rolling pin to flatten. Sprinkle with salt. Melt butter over medium heat in large skillet. Add chicken, skin wide down; saute about 10 minutes or until lightly browned. Turn chicken, and sprinkle with lemon juice and herbs; continue cooking until tender.
Serve hot.

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

Chicken Scalopine

Servings: 6 servings

Ingredients:

4 tablespoon Butter, divided
6 Boned chicken breasts flat
1/3 cub Water
½ teaspoon Chicken bouillon mix
1 Salt & pepper to taste
4 cub Sliced fresh mushrooms
1/3 cub Thin sliced green onions
¼ cub White wine
1/3 cub Whipping cream

Preparation:

Melt 2 tablespoons of butter in large non stick frypan. Saute mushrooms until tender and any liquid has evaporated; remove from pan; set aside. Melt remaining 2 tablespoons butter in same frypan.
Saute chicken breasts on both sides until golden brown and cooked through; remove from pan; set aside. Add onions to pan; saute until tender. Add water, wine and boulillon mix to pan. Bring to boil.
Cook and stir until mixture is reduced by half. Add cream to pan.
Cook and stir until slightly thickened. Add salt and pepper to taste. Return mushrooms and chicken to sauce in pan. Reheat to serving temperature.
Makes 4 to 6 servings.

Chicken Scampi

Servings: 4 servings

Ingredients:

1 ¼ pound Bonless skinless chicken
Cut in 1" strips
2 tablespoon Plus 2 ts vegetable oil
¼ teaspoon Pepper
3 tablespoon Parmesan cheese
1 tablespoon Parsley flakes
⅛ teaspoon Garlic powder
¼ teaspoon Salt
1 teaspoon Dried oregano
3 tablespoon Lemon juice
2 tablespoon Worcestershire sauce
¼ cub Dry white wine

Preparation:

Combine chicken with the remaining ingredients in a shallow bowl.
Marinate in the fridge for several hours.
Preheat broiler.
Remove chicken from marinade and place in a shallow baking pan. Broil 8 inches from heat, turning once, until chicken is no longer pink inside, about 15 minutes.
Heat marinade in a small saucepan. Pour over chicken. Toss and serve.

Per serving: 32g protein, 15g fat, 4g carb., 402mg sodium, 102mg chol., 282 calories.

Chicken Soup

Servings: 8 servings

Ingredients:

3 pound Chicken, cut in pieces
9 cub Water
3 Celery stalks with leaves
1 small Onion
½ cub Chopped onion
½ cub Finely chopped carrot
½ cub Chopped fresh parsley
½ cub Uncooked barley
2 tablespoon Lemon juice
1 tablespoon Salt
½ teaspoon Pepper, freshly ground
¼ teaspoon Celery seed
1 ½ cub Green beans cut, fresh

Preparation:

Place chicken, water, leaves from celery and small onion in a large saucepan. (Reserve celery stalks.)

Cover saucepan and bring to a boil; reduce heat and simmer 1 ½ hours until chicken is tender. Remove chicken. Strain broth into bowl; chill until fat sets on top. Remove fat.

Remove skin and bones from chicken, discard. Cut chicken into bite-sized pieces, set aside. (My note: if you want less than 8 servings, freeze extra broth and chicken separately in meal-sized portions.)

Return broth to saucepan. Chop reserved celery stalks, add to broth with chopped onion, carrot, parsley, barley, lemon juice, seasonings.
Cover and simmer 20 min.

Add fresh green beans and chicken; continue cooking 15 min or until beans are tender. Each serving 1 ½ cup.

11 g carbohydrate, 14 g protein 5 g fat, 145 calories 2 Protein Choices, 1 fruit & veg. choice

Source: Choice Cooking c. 1986 Canadian Diabetes Association Shared by Elizabeth Rodier, tested Sept 93 with substitutions.

From: Carl Berger Date: 28 Apr 96

Chicken Soup Avgolemono

Servings: 4 Servings

Ingredients:

64 ounce Chicken broth(You can get awaywith instant broth,but make sure it isof good quality.I usually use KnorrChicken Bouillon cubes)
4 tablespoon White rice (unconverted,not Uncle Ben's!!!)
2 large Eggs
1 Lemon
½ teaspoon Salt (or more to taste)

Preparation:

Bring the broth to a boil and add the rice and salt. Let rice cook for 15-20 minutes. Remove pot from stove and let it cool for a while.

Separate the whites from the egg yolks, and beat the whites in a large bowl, until they thicken a little. Add the yolks and the juice of the lemon and beat until you get a uniform mixture.

Now carefully, using a ladle, pour some of the warm broth into the egg mixture, while beating continuously. When your bowl is full, pour the contents back into the remaining broth, and stir until you get a uniform mixture.

Now serve and, I hope, enjoy!

NOTES:

* Greek style egg & lemon chicken soup -- Avgolemono in greek means egg and lemon and is the most popular technique for preparing soup in Greece. So much so, that unless stated otherwise, when one talks of soup, one means avgolemono soup. What follows is a recipe for my favourite, chicken soup, but feel free to substitute any kind of meat or fish broth for the chicken. Yield: Serves four -hungry- people.

* This process of treating eggs is known in greek as avgokomma, and describes both this process and what will happen if you are not very careful, the egg will coagulate and spoil everything! In order to avoid such an unfortunate occurrence, you must let the broth cool a little before adding the egg. This can easily be done by starting to beat the eggs only after you have removed the broth from the stove, thus giving time to the broth to cool. However, if you're in a hurry, you can pour a small glass of cold water into the broth (which will obviously make the soup more diluted). The broth must be poured slowly into the egg and lemon mixture, but the two must be blended quickly (use of an electric mixer is recommended).

* The original recipe does not require beating the whites separately, so you can simply beat the eggs whole until the whites blend with the yolks, and then add the lemon. If you prepare the eggs this way, the soup will be a little less smooth.

* The soup can be kept in the refrigerator for a day or two. Be careful not to bring it to a boil when re-heating it, because the egg will coagulate.

: Difficulty: moderate (handling of egg whites in soup takes experience). : Time: 30 minutes.
: Precision: Approximate measurement OK.

: Kriton Kyrimis
: Princeton University, Computer Science Dept.
: princeton!tilt!kyrimis
: I reversed the polarity of the neutron flow...

: Copyright (C) 1986 USENET Community Trust

Chicken Soup with Galangal ( Kai Tom Kha )

Servings: 1 servings

Ingredients:

2 Stalks lemon grass
1 cub Water
4 cub Coconut milk
8 Chicken thighs or
1 1/3 pound Chicken breast, diced
10 slice Galangal
2 tablespoon Fish sauce
3 small Fresh chilies
3 Bergamot leaves
2 tablespoon Lemon juice

GARNISH:
Spring onions, shredded
Chilies, shredded

Preparation:

This one's a bit more complex and gets into some exotic ingredients.
All of them should be available from an Asian grocery. If you have any questions about what the ingredients are or how to use them, just ask. The only thing that can not be substituted for is the fish sauce. You could use ginger instead of galangal, but the soup would lack the perfumed, exotic aroma of the galangal that adds so much to the dish.

Lime zest could be used for the bergamot leaves.

Cut the lemon grass into 1-inch pieces. Bring the water to the boil with half the coconut milk. Then add the chicken, lemon grass, galangal and 1 tablespoon fish sauce. Simmer for about 20 minutes or until the chicken is cooked. Less cooking time will be required for diced chicken breast.

Stir in the remaining coconut milk and turn up the heat. As soon as it begins to boil, toss in the whole chilies and bergamot leaves.
Stir, and remove from the heat.

Serve in individual bowls. Sprinkle each with lemon juice and fish sauce to taste and garnish with slivers of spring onions and chili.

From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times Editions, Singapore. 1987

Posted by Stephen Ceideburg; February 6 1991.

Chicken Soup with Lemon & Ginger ( Kai Tom Khing )

Servings: 1 servings

Ingredients:

2 tablespoon Olive oil
1 Clove garlic, chopped
12 ounce Chicken breast, diced
4 cub Water
4 ounce Straw mushrooms, chopped
2 tablespoon Lemon juice
2 small Green chilies, sliced inrings
2 Spring onions, chipped
1 pinch Ground ginger

GARNISH:
Coriander leaves

Preparation:

Here's another simple recipe. Straw mushrooms are available canned in the Oriental section of many supermarkets or fresh in Asian groceries. Enoki mushrooms would probably be a good substitute, although I haven't tried that...

Heat the oil in a saucepan or wok and fry the garlic until soft but not brown.

Add the chicken and stir-fry for 5 minutes. cool a little. Add the water and mushrooms. Bring to the boil and simmer for 10 minutes.
Add the lemon juice. Cover, and cook gently for a further 10 minutes.

Add the chilies, spring onions and ginger. Remove from the heat.
Sprinkle with coriander leaves before serving.

From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times Editions, Singapore. 1987

Posted by Stephen Ceideburg; February 6 1991.

Chicken Stir Fry

Servings: 4 servings

Ingredients:

2 tablespoon Cornstarch
1 can Chicken broth (14 ½ oz)
1 tablespoon Soy sauce
1 pound Chicken breast, skinless,boneless, cut into strips
5 cub Vegetables, cut up*
1 Clove garlic, minced
¼ teaspoon Ground ginger

Preparation:

*Note: broccoli flowerets, green onions, celery and carrots.
1. Stir together cornstarch, broth and sy until smooth. Set aside.
2. In skillet over medium high heat, in 2 tablespoons hot oil, stir-fry chicken until no longer pink. Remove; set aside.
3. In skillet, 1 tablespoon hot oil, stir-fry vegetables with garlic and ginger until tender crisp. Stir in broth mixture. Cook until mixture boils and thickens, stirring constantly. Return chicken to skillet. Heat through. Serve over Broth Simmered Rice.

Chicken Supreme Casserole

Servings: 6 servings

Ingredients:

5 cub Chopped chicken
2 can Cream of Mushroom Soup
1 cub Mayonnaise
2 teaspoon Lemon Juice
1 teaspoon Curry Powder
2 cub Sharp Cheese; Shredded
2 ½ cub Buttered Bread Crumbs
½ cub Sour Cream

Preparation:

Combine above ingredients except cheese and crumbs. Spread in a lightly greased 9 x 13 inch baking dish. Top with cheese and bread crumbs. Bake at 350 Degrees for 30 minutes.

Chicken Tacquitos

Servings: 3 servings

Ingredients:

2 tablespoon Vegetable oil
¾ pound Chicken breasts, cut into½" pieces
½ cub Chopped onion
½ cub Chopped green pepper
½ cub Chopped red pepper
1 cub Chunky salsa (Hot)
2 cub Shredded Cheddar
1 can Corn & red pepperSour creamTortilla chips

Preparation:

Heat oil and cook chicken 2 minutes. Add onion and peppers. Cook until tender. Drain if necessary. Add chunky salsa and drained corn and ½ of cheese. Simmer over low heat until cheese is melted. Just before serving sprinkle rest of cheese over top and add dollop of sour cream.

Chicken Tarragon

Servings: 4 servings

Ingredients:

4 Chicken breast halves skinless, boneless
1 tablespoon Oil
1 ½ cub Sliced mushrooms
1 small Onion, chopped
1 can Cream of chicken soup 10 ¾ oz size
1 cub Water
¼ cub Dry white wine
¼ teaspoon Dried tarragon leaves
¼ teaspoon Pepper
1 ½ cub Minute Premium Rice
Chopped parsley, optional

Preparation:

Brown chicken on both sides in hot oil in large skillet. Move chicken to side of skillet.

Add mushrooms and onion; cook and stir until tender but not browned.

Mix soup, water, wine, tarragon and pepper; add to skillet. Bring to a boil. Reduce heat; cover and simmer 10 minutes or until chicken is thoroughly cooked.

Stir in rice; cover. Let stand 5 minutes. Sprinkle with parsley.

Makes 4 servings. Recipe can be doubled.

Prep time: 30 minutes

Source: Minute Rice box. My recipe collection.
: MM format April Bowman-Fox

From: April Bowman-Fox Date: 03 Jun 96

Chicken Teriyaki

Servings: 4 servings

Ingredients:

2 Whole chicken breasts,split in ½
½ cub Soy sauce
¼ cub Dry sherry
1 tablespoon Sugar
1 Garlic clove, chopped
½ teaspoon Ginger

Preparation:

1. Arrange chicken, skin side up, in a single layer in a shallow dish.

2. Combine soy sauce, sherry, sugar, garlic & ginger; pour over chicken. Marinate in refrigerator, turning once or twice, for 2 hours.

3. Preheat broiler. Remove chicken from marinade. Spray rack in broiler pan w/ vegetable spray; place chicken on rack. Broil 5 ½" from heat, turning once & basting w/ marinade, about 10 minutes.

Liz.

Chicken Tetrazzini

Servings: 3 servings

Ingredients:

2 can White chicken meat
12 ounce Can of evaporated milk
1 can Cream of mushroom soup
1 small Onion, chopped
1 pound Box of vermicelli noodles
16 ounce Cheddar cheese, shredded
Salt and pepper to taste

Preparation:

Boil noodles. In a 13x9 baking dish, slightly greased, add noodles, chicken, evaporated milk, soup, onion, salt, and pepper. Add ½ of the cheese; mix up well. Add rest of cheese over mixture. Bake, uncovered, at 375 degrees for 20 to 30 minutes. Serve with hot homemade bread.
Randy Rigg

Chicken Tortilla Soup

Servings: 8 servings

Ingredients:

1 quart Chicken broth
2 pound Skinless, boneless chicken
Breasts (4 - 6 halves)
1 tablespoon Vegetable oil
1 large Chopped onion
2 Cloves garlic, minced
1 medium Green pepper, diced
2 medium Carrots, peeled and sliced
½ cub Frozen corn kernels
1 small Serrano pepper, seeded and
Diced
2 teaspoon Cumin
2 teaspoon Chili powder
14 ½ ounce Can chopped tomatoes,
Drained
OR
2 Med Fresh Tomatoes
Peeled, seeded, chopped
19 ounce Can cannellini beans,
OR
Other white beans
1/3 cub Uncooked rice

GARNISH:
Tortilla strips
Grated cheddar cheese

Preparation:

In a soup pot, bring broth to a simmer. Add the chicken breasts and simmer for 8 to 10 minutes or just until tender. Remove chicken and let cool, then cut into one inch chunks. Pour broth into a bowl or other container and set aside.

Put soup pot back on the burner over medium low heat. Heat oil, and the onion and garlic and saute for about three minutes, or until soft but not browned. Add bell pepper, carrots, corn, and serrano pepper, saute another three minutes, stirring frequently. Stir in the spices, then add the tomatoes and the reserved chicken broth. Simmer for 15 minutes or until vegetables are tender.

Add the beans and rice to the soup and cook for another 15 minutes or until the rice is al dente (still slightly firm)

While the soup is cooking, heat oven to 350 degrees. Cut flour tortillas into strips and place on a baking sheet. Spray with nonstick cooking spray and bake for about five minutes, or just until crisp. Set aside.

Just before serving, add chicken chunks to soup and cook just to heat through. Taste and adjust seasoning.

Ladle soap into bowls and top with tortilla strips and grated cheese (or pass little bowls of the strips and the cheese at the table)

Washington Post March 20 1996

From: Gail Shipp Date: 20 May 96

Chicken Vindaloo

Servings: 4 Servings

Ingredients:

2 teaspoon Cumin seeds, whole
1 teaspoon Peppercorns, black
1 teaspoon Cardamom seeds
Cinnamon(3 in stick)
1 ½ teaspoon Black mustard seeds,whole
1 teaspoon Fenugreek seeds,whole
5 tablespoon White wine vinegar
1 teaspoon Salt
1 teaspoon Cayenne pepper
1 teaspoon Brown sugar, light
10 tablespoon Vegetable oil
2 large Yellow onions,peeled and cutinto half-rings
6 tablespoon Water
Ginger, fresh(1-inch cube),peeled andcoarsely chopped
10 Garlic cloves,peeled and coarselychopped (or less)
1 tablespoon Coriander seeds, ground
½ teaspoon Turmeric, ground
2 pound Chicken breast(boneless), cut intobite-sized pieces
8 ounce Tomato sauce
½ pound New potatoes,peeled and quartered

Preparation:

Grind cumin seeds, black pepper, cardamom seeds, cinnamon, black mustard seeds and fenugreek seeds together in a spice grinder. In a small bowl, combine ground spices, vinegar, salt, cayenne pepper and brown sugar. Set aside.

Heat oil in large saucepan over medium heat. Fry onions, stirring frequently, until they are a rich, dark brown. Remove onions with a slotted spoon and put them in a blender. Turn off the heat, but do not discard the oil. Add about 3 T water (or more if necessary) to the onions and blend until you have a smooth paste. Add this onion paste to the spices in the bowl. This mixture is the vindaloo paste.

Put the ginger and garlic in a blender. Add about 3 T water and blend until you have a smooth paste.

Heat the remaining oil in the saucepan over medium heat. When hot, add the ginger, garlic paste. Stir until the paste browns slightly.
Add the coriander and turmeric. Stir a few seconds. Add the chicken, a little at a time, and brown lightly.

Add the vindaloo paste, tomato sauce and potatoes to the chicken in the saucepan. Stir and bring to a slight boil. Cover the saucepan, reduce heat to low and simmer for about an hour, or until potatoes are tender. Serve over rice.

NOTES:

* Spicy chicken curry -- Nearly every Indian restaurant serves something that it calls Chicken Vindaloo, but the dish varies greatly from place to place. This recipe is a modification of a vindaloo recipe that appears in Madhur Jaffrey's "Indian Cooking" (Barron's 1983). I've attempted to approximate the Chicken Vindaloo served at The Tandoor Palace on Second Avenue in New York. Yield: serves 4-6.

* Don't undercook the onions. They should be cooked until dark brown. If the onion paste turns out gray rather than brown, then the onions were not cooked enough.

* This dish is very, very hot. It may not seem so at first, but the spices have a cumulative effect that builds up over the course of the meal.

: Difficulty: moderate.
: Time: 30 minutes preparation, 2 to 3 hours cooking.
: Precision: approximate measurement OK.

: Jim Mattson
: University of California at San Diego, La Jolla, Calif., USA : mattson%cs@ucsd.edu

: Copyright (C) 1986 USENET Community Trust

Chicken with Gingered Apricot Sauce

Servings: 4 servings

Ingredients:

½ cub All-purpose flour
1 teaspoon Ground coriander
4 Chicken breast halvesskinned and boned
¼ cub Butter (½ stick)
8 Dried apricots,thinly sliced
2 large Green onion(s), sliced
1 cub Canned chicken broth
1 ½ tablespoon Cornstarch
2 tablespoon Apricot preserves
1 tablespoon Honey
2 teaspoon Soy sauce
¾ teaspoon Ground ginger

Preparation:

Mix flour and coriander in a shallow bowl. Pound chicken breasts between sheets of waxed paper to ½-inch thickness. Season with salt and pepper. Dust with flour mixture, shaking off excess.

Melt butter in heavy large skillet over medium-high heat. Add chicken and saute until cooked through, about 4 min per side. Transfer chicken to platter; tent with foil to keep warm.

Add apricots and half of green onions to drippings in same skillet and stir over medium-high heat for 1 min, scraping up any browned bits. Mix broth and cornstarch in small bowl until smooth. Add to skillet; bring to boil, stirring constantly. Add preserves, honey, soy sauce, and ginger. Boil until thickened to sauce consistency, about 2 min. Pour over chicken. Garnish with remaining green onions.

Bon Appetit
March 1996

From: Diane Lazarus Date: 13 Jun 96

Chicken with Hot Peppers

Servings: 4 servings

Ingredients:

½ pound Italian sausage
4 Chicken breasts (skinned andboned)
Flour
1 tablespoon Olive oil
2 teaspoon Shallots, sliced
½ cub Sherry
½ cub Chablis
2 tablespoon Italian red wine vinegar
2 cub Veal or chicken stock
10 Pepperoncini peppers
10 Black olives
2 Bay leaves
1 tablespoon Parsley, chopped
½ teaspoon Salt
Pepper to taste
Rosemary leaves (6-8)
3 tablespoon Butter (unsalted)
6 Red cherry peppers, halved

Preparation:

Broil sausages (10 minutes), slice ¼ inch slices. Dust chicken, saute in olive oil til cooked. Remove from pan. Saute shallots in drippings. Stir in Sherry, Chablis and vinegar, scraping pan. Add stock, pepperoncini, olives, bay leaves, parsley, salt, and pepper, and simmer 10 minutes.

When ready to serve, add rosemary, whisk in butter until melted and add cherry peppers. Warm chicken in sauce.

Serve with pasta of choice on side!

From: Helene Rotondo Date: 24 Apr 96

Chicken with Hunter Sauce

Servings: 1 servings

Ingredients:

½ cub Flour seasoned with salt andpepper
2 tablespoon Vegetable oil
2 tablespoon Butter
2 Shallots, chopped
½ pound Sliced mushrooms
½ cub White wine
¼ cub Brandy
1 cub Beef broth
1 tablespoon Tomato paste
¼ teaspoon Thyme
½ teaspoon Tarragon
1 tablespoon Flour

Preparation:

Dredge chicken in seasoned flour. Heat oil and 1 tablespoon butter in Dutch oven or large frying pan. Add chicken pieces; cook until lightly browned. Remove chicken from pan.
Add shallots and mushrooms to pan; saute until liquid from mushrooms has evaporated. Add chicken, wine, brandy, broth and tomato paste. Sprinkle with thyme and tarragon. Cover and simmer for 30 minutes or until chicken is tender. Transfer chicken to serving dish.
Mix 1 tablespoon flour and 1 tablespoon butter. Add to sauce in pan, stirring until thickened. Serve sauce separately. 4 servings.

Creative Cooking: Poultry
Entered by Carolyn Shaw 2/95

Chicken with Lemon Grass & Cashews

Servings: 4 Servings

Ingredients:

2 small Dried chilies
Oil
1 Garlic clove, chopped
1 pound Chicken, sliced
½ teaspoon Sugar
1 tablespoon Oyster sauce
1 tablespoon Fish sauce, Nuoc Mam
3 tablespoon Chicken stock, or water
½ cub Cashews, roasted unsalted
1 tablespoon Lemon grass, chopped
2 Shallots, cut in quarters

Preparation:

1. with a little oil, stir-fry the chilies until cookied evenly but not burnt, set aside. 2. Fry the garlic, with a little more oil until gold, add the chicken, sugar, oyster sauce and fish sauce. Fry until chicken is browned, lower the heat and add your liquid. Cook for few more minutes. 3. When the chicken is completely cooked add the nuts, lemon grass, shallots and chilies carefully...don't break the chilies.

Chicken with Mushroom Sauce

Servings: 4 servings

Ingredients:

1 Chicken, cut up, skinned
1 can Mushroom soup
½ can Milk
½ pound Mushrooms
½ cub Sherry

Preparation:

Place chicken in casserole dish. Mix together remaining ingredients and pour over chicken. Cover. Bak at 350F for 45 minutes.

Chicken with Peach Jalapeno Salsa

Servings: 4 servings

Ingredients:

2 large Peaches, peeledpitted, cut in 1/3" dice
1 medium Jalape¤o chileseeded and minced
1 tablespoon Lime juice
2 teaspoon Sugar
1/3 cub All-purpose flour
1/3 cub Plain dry bread crumbs
3 tablespoon Yellow cornmeal
1 tablespoon Salt
1 teaspoon Dried thyme
¼ teaspoon Cayenne pepper
4 large Chicken breast halvesskinned and boned
6 tablespoon Peanut oil for frying

Preparation:

1. In a bowl, combine the peaches, jalape¤o, lime juice and sugar.

2. In a large bowl, toss together the flour, bread crumbs, cornmeal, salt, thyme and cayenne. Put the chicken in a bowl of cool water.
Remove the breast halves one at a time, let the excess water drip off and coat them thoroughly with the seasoned flour mixture.

3. Heat ¬ cup of the oil in a large heavy skillet. Add the chicken, skinned side down, and cook over moderately high heat until golden on the bottom, about 5 minutes. Turn the breasts and add the remaining 2 tbs oil. Cook, turning occasionally, until the chicken is browned and cooked through, about 11 minutes longer. SErve with the peach-jalape¤o salsa.

Food and Wine
September 1995

Chili Stuffed Chicken

Servings: 4 servings

Ingredients:

4 Breasts, chicken, halves, broiler/fryer, boned, skinned
4 ounce Chilies, green, canned, chopped, drained
¾ cub Cheese, Monterey Jack, shredded
1 large Garlic, clove, minced
½ teaspoon Chili powder
2 tablespoon Butter, unsalted
Lettuce, Romaine
4 tablespoon Salsa, chunky style

Preparation:

Make a horizontal cut across each chicken breast to make a pocket.

In a small bowl, mix the chilies, cheese, garlic, and chili powder. Divide the cheese mixture into four equal portions and place one portion in each chicken breast pocket; secure the chicken pockets with wooden picks.

In large non-stick pan, place the butter and melt over medium heat.

Add chicken to the melted butter and cook, turning, about 12 minutes, or until the chicken is brown and fork tender.

Arrange the lettuce and chicken on a large serving platter.
Spoon 1 tablespoon of salsa over each chicken breast.

Cook: Judith T. Mettlin, Snyder, New York

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

Chili with Potato Dumplings ( Country Woman )

Servings: 8 servings

Ingredients:

1 pound Ground beef
1 pound Ground turkey
½ cub Chopped onion
1 can (15 ½ oz) kidney beans, rinsed and drained
1 can (15 ½ oz) mild chili beans undrained
½ cub Chopped green pepper
4 teaspoon Chili powder
1 teaspoon Salt
1 teaspoon Paprika
1 teaspoon Cumin seed
½ teaspoon Garlic salt
½ teaspoon Dried oregano
¼ teaspoon Crushed red pepper flakes
3 cub Tomato-vegetable juice (V-8)

DUMPLINGS:
1 cub Mashed potato flakes
1 cub Flour
1 tablespoon Minced fresh parsley
2 teaspoon Baking powder
½ teaspoon Salt
1 cub Milk
1 Egg, beaten

Preparation:

: In a 5 qt. Dutch oven, cook beef, turkey and onion until meat is browned; drain. Add the next 11 ingredients; bring to a boil. Reduce heat; cover and simmer 30 minutes, stirring occasionally.

: In a medium bowl, combine the first 5 dumpling ingredients. Add milk and egg; stir just until moistened. Let rest for 3 minutes.
Drop by tablespoonfuls into simmering chili. Cover and cook for 15 minutes. Makes 8 servings (2 quarts).

: Country Woman magazine, Sept/Oct 1995. Recipe by Shirley Marshall.
: Typos by Sandi Cutright, 11-95.

From: Sandi Cutright Date: 02 Nov 95

Chinese Chicken & Mushroom Soup

Servings: 6 servings

Ingredients:

110 g Chicken leg meat; skinned
1 tablespoon Sherry; or rice wine
1 tablespoon Light soy sauce; (1)
25 g Chinese dried mushrooms
1100 l Chicken stock
1 tablespoon Spring onions; chopped
25 g Raw ham; or lean bacon
1 tablespoon Light soy sauce; (2)
2 teaspoon Oil

Preparation:

Soak the mushrooms in warm water for 20 minutes. Meanwhile, cut the chicken into 1 cm. cubes. Put them in a bowl together with the sherry or rice wine and the soy sauce (1) and let the mixture stand 10 minutes or so. When the mushrooms have soaked, drain them and squeeze out excess liquid. Remove and discard the stems and finely shred the caps into thin strips. Finely shred the ham or bacon (should be smoked) into thin strips.
: Bring the stock to a simmer in a large pot. Drain the marinade (but not the chicken cubes) into the stock. Add the mushrooms, finely chopped spring onions, ham or bacon and remaining soy sauce (2).
Continue to simmer the soup and meanwhile heat the oil in a wok or large frying pan. When really hot, stir fry the chicken over high heat until they are nicely brown - this should take about 5 minutes.
Drain them on kitchen paper and then add them to the soup. Simmer together for 5 minutes and the soup is ready to serve.
Notes. This soup would also go well with French bread and butter for a non chinese meal. It also re-heats well, tasting even better when made one day and eaten the next.

Recipe Ken Hom's Chinese Cookery
Mmed IMH Georges' Home BBS 2:32¾.4

From: Ian Hoare Date: 26 Jun 96

Chinese Chicken Livers

Servings: 6 Servings

Ingredients:

1 pound Chicken livers
2 tablespoon Honey
1 tablespoon Soy sauce
1 tablespoon White wine
¼ cub Vegetable oil
1 Or 2 cloves minced garlic

Preparation:

Wash chicken livers and pat dry. Combine other ingredients, adding oil last. Marinate livers in the honey mixture. Bake at 375 degrees for 15 to 20 minutes. I usally turn the livers about half way.

Chinese Chicken Toasts

Servings: 60 Servings

Ingredients:

INGREDIENTS:
1 ½ pound Chicken breasts, boneless
1 cub Scallion, coarsely chopped
2 Eggs, well beaten
¼ cub Cornstarch
1 teaspoon Oriental sesame oil
½ teaspoon Salt
8 ounce Water chestnuts, drainedchopped
16 slice Firm white bread, crustsremoved
Vegetable oil, for frying

Preparation:

1. Cut chicken into chunks and put in a food processor. Add scallion, eggs, cornstarch, sesame oil, and salt; puree to a paste. Transfer to a bowl and stir in water chestnuts.

2. Spread chicken paste over bread slices, cover, and refrigerate until ready to cook.

3. In a large frying pan, heat ¾ inch of oil over medium heat. Add bread, chicken side down, and fry until golden brown, 1 to 2 minutes. Drain on paper towels. Cut into triangles and serve hot.

From: 365 Ways to Cook Chicken

Chinese Lemon Chicken

Servings: 4 servings

Ingredients:

4 tablespoon Plus 1 teaspoon vegetableoil
2 teaspoon Soy sauce
½ teaspoon Dry sherry
¼ teaspoon Freshly ground pepper
4 Skinless, boneless chickenbreast halves, flattened to½-inch
1 tablespoon Cornstarch
1 tablespoon Sugar
2 tablespoon Ketchup
¼ cub Fresh lemon juice
1 teaspoon Vegetable oil
½ teaspoon Salt
1 teaspoon Cornstarch dissolved in 2tablespoons water
2 ounce (about 2/3 cup) snow peas
2/3 cub Thinly sliced bamboo shoots
½ cub Thinly sliced waterchestnuts

Preparation:

1. For marinade, combine 1 tablespoon of the oil, the soy sauce, sherry, and
pepper in a small bowl. Place chicken in a shallow dish. Rub marinade over chicken. Coat lightly with cornstarch. Refrigerate at least 30 minutes.

2. For lemon sauce, in a small saucepan over medium-high heat, combine sugar,
ketchup, lemon juice, 1 teaspoon oil, salt, and ¾ cup water, bring to a boil, stirring occasionally. Add dissolved cornstarch and stir until slightly thickened. Keep warm.

3. In a wok or a large frying pan, heat remaining oil. Add chicken and stirfry over medium-high heat until golden brown on each side, about 8 minutes. Remove with tongs and cut into ¾-inch-wide strips. Set aside and cover with foil to keep warm.

4. Add snow peas, bamboo shoots, and water chestnuts to wok and stir-fry 2 minutes; transfer to heated serving platter. Top with chicken and spoon lemon sauce over all.

Chipotle Chicken Tostadas

Servings: 4 servings

Ingredients:

2 Whole chicken breasts;boneless and skinless
Salt and pepper
1 ½ cub ROSARITA roasted salsa
Medium
¼ cub Orange juice
1 tablespoon Canned chipotle chiles;pureed
2 can (16-oz.) ROSARITA No FatTraditional Refried Beans
4 large Fluted tostada shells;heated
2 cub Torn lettuce
1 cub Cheddar cheese; low fat;shredded
1 cub Diced tomatoes
½ cub Low fat sour cream (opt.)
¼ cub Sliced ripe black olives
¼ cub Sliced green onions

Preparation:

Place chicken in a shallow glass baking dish. Sprinkle with salt and pepper to taste. Bake at 350 degrees F. for 20 to 25 minutes or until chicken is lightly brown and tender. Cut in strips or shred with a fork. In a small mixing bowl, combine chicken, 1 cup Rosarita salsa, orange juice and chipotle chiles; mix well. Set aside.

Combine Rosarita refried beans and remaining Rosarita salsa in saucepan. Heat over medium heat 5-7 minutes, stirring often. Place 1 Tablespoon of hot bean mixture in center of each of 4 serving plates.
Place preheated tostada shells on dollop of hot bean mixture to prevent movement. Divide ingredients equally among tostada shells and layer in the following order: bean mixture, chicken salsa mixture, lettuce, cheddar, tomatoes, sour cream, olives and green onions. Makes 4 servings.

From: ROSARITA No Fat Traditional Refried Bean can label.

Meal-Master format provided by iRis gRayson.

Choosing & Preparing Chicken Breasts

Servings: 1 info

Ingredients:

Try to resist the impulse to reach only for skinless, boneless chicken
breasts - both skin and bones add flavor and keep the meat moist.

Preparation:

* Breast Quarters (with wings) are ideal for grilling, broiling and cooking in stews.

* Whole Breast (on the bone with skin) are best for roasting whole, with stuffing under the skin or not, and for poaching.

* Breast Halves (on the bone with skin) are great for grilling, broiling and roasting, with stuffing under the skin or not, and for poaching. Trim with shears to give them a nice, neat shape.

* Boneless Breasts are the quick cook's dream; this tender cut is best cooked quickly over direct heat (sauted, panfried, stir-fried, broiled and grilled) or cooked gently and briefly in a moist preparation such as soup or stew. These are usually available as skinless whole or half breasts. Either way, they need to be trimmed of fat, membranes and pieces of cartilage. It's most economical to cut the breasts yourself from a whole bird. Simply cut around the wishbone at the rounded end of the breast and remove it. Then slice against the breastbone and follow the ribs with your knife to release the meat. Repeat on the other side.

* Breast Tenders, or breast tenderloins, as their name implies. are the most delicate morsels of all. Cook them as you would boneless breasts, but very briefly. To remove the tough white tendon running along the length, hold the tendon with your fingers and scrape away from you with the back of a table knife.

Food and Wine
September 1995

Chunky Chicken Rice Soup

Servings: 7 servings

Ingredients:

1 cub Cooked cubed chicken
1 teaspoon Oil for frying
2 cub Chicken broth
1 cub Water
10 ounce Frozen mixed vegetables
½ teaspoon Poultry seasoning
¼ teaspoon Pepper
1 cub Minute Rice
1 tablespoon Dried parsley

Preparation:

1>. In a skillet, fry chicken in hot oil until browned. Add broth, water, vegetables (thawed) and seasonings. 2>. Bring to a boil.
Reduce heat to low, cover and simmer 5 minutes. Stir in Minute Rice and parsley; cover, remove from heat. Let stand 5 minutes before serving.

Chutney Chicken

Servings: 1 servings

Ingredients:

¼ cub Water
2 tablespoon Dried Apple
7 ounce (2 ea) Chicken Drumsticks
2 tablespoon Water
4 ounce Tomato Sauce/Chopped Onion
2 tablespoon Raisins
¼ teaspoon Cornstarch
¼ teaspoon Finely Shredded Orange Peel
Dash Ground Cloves
Dash Bottled HotPepper Sauce
Hot Cooked Rice (Opt.)

Preparation:

In a 1-cup measure, micro-cook the ¼ cup water, uncovered, on 100% power for 45 seconds or till boiling. Stir in dried apple. Let stand for 5 minutes. Drain off excess water. Meanwhile, place chicken drumsticks in a shallow baking dish. Pour the 2 T water over the drumsticks. Cover with vented clear plastic wrap. Micro-cook, covered, on 100% power for 3 to 4 minutes or till chicken is tender, rotating the dish a quarter-turn every minute. Drain off liquid.
Transfer chicken drumsticks to a plate. Cover and keep warm while preparing tomato sauce. For tomato sauce, in a 2-cup measure combine tomato sauce with chopped onion, raisins, cornstarch, shredded orange peel, ground cloves, bottled hot pepper sauce and drained apple.
Micro-cook, uncovered, on 100% power for 1 ½ to 2 ½ minutes or till thickened and bubbly. stirring every 30 seconds. Spoon over chicken drumsticks. If desired, serve with hot cooked rice.

Cinnamon Chicken

Servings: 6 Servings

Ingredients:

5 pound Chicken, cut up(1 large chicken or2 small chickens)
2 Onions, diced
5 Garlic cloves
¼ pound Butter
½ cub Vermouth or sherry
2 ounce Brandy
¼ teaspoon Cinnamon
1 teaspoon Cayenne pepper
1 teaspoon Tomato paste
½ pound Tomatoes, diced

Preparation:

In a large casserole, saute onions and garlic over medium heat in butter until onions are soft. Brown chicken pieces in the butter and remove from pot as they are done.

When all chicken pieces are browned, turn up heat, add vermouth and brandy to pot and stir until bubbling.

Turn heat down to low, add cinnamon, tomato paste and pepper, and stir until mixed. Add chicken back to pot and add tomatoes. Cook over very low heat for at least 2 hours, until chicken is tender.

NOTES:

* Chicken with tomatoes and cinnamon. Yield: Serves 6-8.

* Vary the seasonings to taste by leaving out the garlic or doubling it, or by increasing or decreasing the amount of cayenne pepper. You can use crushed red pepper flakes in place of the cayenne.

: Difficulty: easy.
: Time: 15 minutes preparation, 2 hours simmering.
: Precision: no need to measure, except the cayenne pepper.

: Andrew L. Duane
: Compugraphic Corp., Wilmington, Massachusetts, USA : {decvax,ulowell,ima,ism780c}!cg-atla!duane

: Copyright (C) 1986 USENET Community Trust

Cinnamon Roasted Hens

Servings: 4 Servings

Ingredients:

Juice and pulp of 1 lime
1 teaspoon Minced ginger root
¼ teaspoon Saffron threads, crushed
½ teaspoon Dried dill
¼ teaspoon Curry powder
3 Garlic cloves, mashed
2 Allspice berries, crushed
½ teaspoon Dried summer savory
½ teaspoon Ground cinnamon
2 Cornish hens, halved

Preparation:

In a large baking dish, combine the lime juice and plup, garlic, ginger, allspice, saffron, savory, dill, cinnamon and curry powder.
Add the hens to the dish and rub the well with the spice mixture.
Cover, refrigerate and let marinate overnight. Set the hens, skin side up, on an oiled roasting rack. Bake at 375 degrees for 30 to 35 minutes, or until the skin is browned and the meat is cooked through when tested with a fork. (Juices should run clear.)

Citrus & Red Onion Chicken

Servings: 6 servings

Ingredients:

¼ cub Frozen orange juiceconcentrate, thawed
1 tablespoon Lemon juice
1 tablespoon Lime juice
1 teaspoon Chicken broth granules
2 tablespoon Minced fresh cilantro
6 Chicken breast halves,skinned and boned
1/3 cub All-purpose flour
1 ½ tablespoon Butter

Preparation:

Servings: 6

lemon zest lime zest orange zest Red Onion Relish (recipe included)

In Medium bowl, mix together orange juice concentrate, lemon juice, lime juice, chicken broth granules and cilantro. Add chicken, turning to coat. Marinate 1 hour.

Remove chicken from marinade and drain, reserve marinade. Dust chicken lightly with flour. In large non-stick frying pan, place butter and melt over medium heat. Add chicken and cook about 4 minutes or until brown. Turn chicken and cook 1 minute more. Add reserved marinade and cook, turning about 10 minutes or until liquid is reduced and fork can be inserted in chicken with ease. Remove chicken to serving platter. Sprinkle with lemon, lime and orange zest. On each breast half, trail from center to sides, 1 heaping tablespoon red onion relish.

RED ONION RELISH

In small saucepan, mix together 1 ½ cups diced red onion, 1 ½ Tbl.
butter and 1 ½ Tbl sugar. Cook about 4 minutes or until onion is barely limp. Add 3 Tbl vinegar and 1 Tbl water. Cook, stirring occasionally, 3 minutes more. Remove from heat and add 1/16 tsp anise seed.

Source: Oregonion Food Day - 7/2/91

From: Jr Byers Date: 23 Feb 96

Citrus Sage Chicken Breasts

Servings: 8 Servings

Ingredients:

2 pound Boneless chicken breasts
1 can Lemonade (6 oz.)
1/3 cub Honey
½ teaspoon Lemon juice
1 teaspoon Sage, crushed
½ teaspoon Dried thyme, crushed
½ teaspoon Dry mustard

Preparation:

Preheat oven to 350-degrees F. Rinse chicken breasts and pat dry; place in a shallow baking dish. Combine remaining ingredients. Pour ½ of mixture over chicken and bake 20 minutes longer or until done.

Yield: 8 servings.

Classic Chicken Gumbo

Servings: 6 servings

Ingredients:

2 tablespoon Vegetable shortening
2 tablespoon Flour,all-purpose
2 Onions,finely chopped
1 Green bell pepper,fine chop
5 cub Warm chicken broth
8 Tomatoes,peeled/chopped
½ pound Okra,cut into ¼" pieces
½ cub Uncooked rice
2 Ribs celery,chopped
1 teaspoon Salt
½ teaspoon Pepper
¼ teaspoon Thyme
1 Bay leaf
1 Broiler-fryer chicken,cooked

Preparation:

1. In large Dutch oven, melt shortening over low heat; add flour and cook, stirring, until brown, about 10 minutes (do not hurry; if flour burns, roux is ruined).

2. Add onions and bell pepper; cook until onion is translucent, about 5 minutes.

3. Slowly add warm broth; stir until broth reaches a boil.

4. Add tomatoes, okra, rice, celery, salt, pepper, thyme and bay leaf; bring to a boil.

5. Add chicken; when mixture boils again, reduce heat to low, cover and cook about 20 minutes.

6. Stir and cook, covered, 20 minutes longer.

Coca Cola Chicken Wings

Servings: 1 servings

Ingredients:

INGREDIENTS:
1 Pk Chicken Wings
1 cub Catsup

DIRECTIONS:
1 cub Coca-Cola
¼ cub Butter

Preparation:

Put wings in baking dish. Mix ingredients and pour over them. Bake in a 325oF oven until done, approximately 1 hour.

Submitted By EARL SHELSBY On 11-22-94 1030

Company Chicken

Servings: 4 servings

Ingredients:

3 pound Broiler-fryer; cut up
Salt
Cayenne pepper
2 tablespoon Bacon drippings
¼ cub Almonds, slivered
1/3 cub Raisins
20 ounce Pineapple chunks; drained
1 ½ cub Orange juice
⅛ teaspoon Cinnamon, ground
⅛ teaspoon Clove, ground
2 tablespoon Flour, all-purpose
¼ cub Water

Preparation:

Sprinkle chicken with salt and cayenne; brown in hot bacon drippings in a large skillet. Combine next 6 ingredients, and pour over chicken. Cover and simmer 30 to 45 minutes or until tender. Remove chicken to serving platter.

Combine flour and water, stirring until smooth; stir into pan drippings. Cook over low heat, stirring constantly, until thickened.
Serve gravy with chicken.

SOURCE: Southern Living Magazine, May 1980.
Typos by Nancy Coleman.

Cook's Treat Chicken

Servings: 1 servings

Ingredients:

1 Whole frying chicken withgiblets
4 Pieces of oatmeal bread
4 Or 5 scallions
½ pound Or so button mushrooms
1 bunch Parsley
2 Eggs, beaten
Salt
½ pound Or so of soft butter

Preparation:

First off, make the stuffing. Toast the oatmeal bread about medium brown. When it pops up, let it sit in the toaster for a few minutes to dry out. Chop the scallions into pieces about ¼-to ½-inch long.

Slice the button mushrooms or cut them into quarters if they're small.
Chop the parsley roughly. Cut the dried toast into pices about ½ inch square. Put all these goodies into a large mixing bowl, add the eggs and mix well. Salt the stuffing to taste. Use pepper too if you like it. I sometimes also add Bell's Poultry Seasoning.

At this point I reserve some of the stuffing++maybe a quarter or a third++and add the chopped giblets to it as I find that a lot of folks don't like them in the stuffing, hard as that may be to grasp. But it works out good for me, as you'll see. After the chicken is washed and dried, stuff the critter with the stuffing from the non-gibletted bowl.

Back when I developed this dish++when I didn't know how to cook++I took the word at it's face value and *stuffed* the stuffing into the body cavity. Since then I've heard that it's considered good form to stuff it loosely to allow for expansion. Don't listen to these lies.
Stuff that sucker full!

Heat the oven to between 350F and 400F. Rub the chicken with butter and salt it. Put the stuffed chicken, breast side up, on a roasting rack in a pan of some sort with sides about an inch or so high++a big pyrex cake pan works well. I use one of those racks with the adjustable sides to hold the bird in place though anything will work except a vertical roaster.

Now here's where the sly part comes in. Have a fork or a pair of chopsticks handy. I recommend chopsticks if you can use them. You'll see why in a minute. Take the gibletted dressing and pack it all over the surface of the chicken, patting it into place. Put the neck where you can reach it to baste it. Dot the stuffing generously with pats of butter. (This ain't health food...) Put the bird into the oven and close the door. Don't look for about fifteen minutes or so.
Chat. Entertain your guests. Pour them some more wine.

After fifteen minutes you, as the cook, will be ready to begin one of the best meals of your life while your guests sit unsuspecting, waiting for the bird to be done. When the time has elapsed, start basting with a bulb baster. Do this regularly and religiously every five to ten minutes or so. Salt occasionally. The stuffing and giblets on top of the chicken will start to brown as you baste it with the flavor laden combo of butter and chicken juices. The toast bits will get crispy. The scallions will add their luscious juices to the basting liquid. The mushrooms will steam and beckon. Soon you'll be picking off the browner bits and savoring them. Each time you open the oven, a new selection of bits will be ready for your delectation!
Try to look harried and pained so your guests won't know how much fun you're having.

Give them some more wine to keep them quite. Have a little yourself.
Maybe serve a salad or something... If any of them get suspicious, tell them you're "adjusting the seasonings". That should throw them off the track enough that none of them will be tempted to "help" you with that arduous task. Heh, heh, heh...

As you gradually clear the stuffing off the surface of the chicken the skin will begin to brown too. Keep basting! The chopsticks come in real handy now for retrieving the bits of mushrooms, giblets and whatever that fall down under the rack. They can get in where it's hard to get a fork. The dish is done when all the stuffing coating the outside of the bird is in your stomach and the skin has turned a nice, crispy, savory golden brown. Take the chicken out, put it on the serving platter and de-stuff it. Serve with rolls, salads, veggies, mashed taters and gravy (made of course, with instant mashed potatoes)++whatever your guests like or whatever strikes your fancy.
You won't care. You'll already be full! I generally polish off a leg and a wing or so just for appearance's sake though. Oh yeah++and I always make the "sacrifice" and take the perfectly roasted, crispy skinned neck so my guest won't have to suffer through it...

Two cautions. One about the stuffing. I love it, but it won't taste like traditional stuffings. It will be redolent of mushrooms, parsley and scallions, very moist and++to my taste++quite nice. I really like the taste of oatmeal bread. Using other bread, you'd probably have to spiff up the seasonings a bit. The other caution is++do not use garlic! Heresy, I know, to some folks, but I tried it and it disrupted the nice balance of flavors.

For folks who like crispy skin, all the basting produces an excellent skin++full of flavor and crispy. Good stuff++a meal in itself.

Posted by Stephen Ceideberg; August 25 1992.

Coq Au Vin

Servings: 4 Servings

Ingredients:

2 Boneless chicken breast, hav
4 teaspoon Low fat margarine
⅛ teaspoon Garlic powder
⅛ teaspoon Dried leaf thyme
⅛ teaspoon Lemon pepper
½ teaspoon Minced chives
1 tablespoon Chopped fresh parsley
1 tablespoon All purpose flour
4 ounce Mushrooms, sliced
4 ounce Pearl onions
¼ cub White wine

Preparation:

Preheat oven to 350F. Rinse chicken and pat dry. Melt 2t margarine in a large non-stick skillet over medium heat. Add garlic powder and herbs; stir together 30 seconds. Dredge chicken in flour. Add to skillet and cook until brown on both sides. Remove to a small casserole; set aside. Add remaining 2t margarine to skillet. Add mushrooms and onions; saute until golden. Add to casserole. Pour wine into skillet and scrape up browned pieces. Pour over chicken.
Bake, covered, 50 to 60 min. or until tender. Cal: 193, Fat: 5g.

Country Chicken Ragout

Servings: 4 Servings

Ingredients:

2 tablespoon Vegetable oil
4 Chicken breasts (6 oz) skin and bones removed
32 Canned pearl onions outer skins removed
8 large Mushrooms; quartered
8 slice Extra thick bacon; diced, cooked, and drained
2 Garlic cloves; crushed
12 Baby artichokes (fresh or frozen) cooked and halved
12 Sun dried tomatoes julienned
4 teaspoon Fresh tarragon, chopped
¼ cub Pine nuts
¼ cub Cream sherry
1 cub Chicken stock
1 cub Heavy cream
Salt and pepper (to taste)

Preparation:

In a large skillet place the oil and heat it on medium high until it is hot. Add the chicken breasts and saut‚ them for 3 minutes on each side, or until they are lightly browned. Add the pearl onions, mushrooms, bacon, and garlic. Saut‚ the ingredients for 3 minutes.
Add the baby artichokes, sun-dried tomatoes, tarragon, and pine nuts.
Saut‚ the ingredients for 2 minutes. Add the sherry and cook for 1 minute, or until it is reduced by ¼. Add the the chicken stock and cook it for 3 to 4 minutes, or until it is reduced by ¾. Add the heavy cream and cook it for 2 to 3 minutes, or until the sauce thickens. Add the salt and pepper.

Cream of Chicken Soup

Servings: 4 servings

Ingredients:

1 1/3 cub Lowfat cottage cheese
1 cub Skim milk
1 cub Sliced mushrooms
3 package Instant chicken broth mix
3 cub Water
2 tablespoon Dried chives
1 teaspoon Paprika
⅛ teaspoon Pepper
⅛ teaspoon Ground nutmeg
8 ounce Cooked chicken, cut in
Cubes, skinned

Preparation:

In a blender, combine cottage cheese and milk. Blend until smooth and pour into a saucepan.
Add mushrooms, broth mix, water, chives, paprika, pepper and nutmeg.
Heat, stirring, over low heat until boiling.
Add chicken, heat thru.
Per serving: 29g protein, 5g fat, 7g carb., 1011mg sodium, 55mg chol, 199 calories.

From: Lean and Luscious
Mistyped by Carolyn Shaw 9/8/94

Creamed Chicken & Biscuits

Servings: 2 Servings

Ingredients:

4 Biscuits
½ pound Chicken breast meat (boneless, skinless)
3 Button mushrooms
3 Shiitake mushrooms OR other wild mushrooms
1 tablespoon Butter
1 tablespoon Red bell pepper (finely chopped)
1 tablespoon Green bell pepper (finely chopped)
½ tablespoon Jalapeno pepper (finely chopped)
¾ cub Heavy cream
Salt
Freshly ground pepper

Preparation:

Have the biscuits ready to slip into the oven to bake as you begin to prepare the chicken.

Cut the chicken into ½-inch-wide strips. Slice the mushrooms, and if you are using shiitakes, discard the stems. Heat the butter in a skillet; when it stops foaming, add the chicken and mushrooms and saute over moderate heat for 4 minutes. Add the peppers and cook, stirring, over high heat for
1 more minute.

Pour the cream into the skillet and cook until it has reduced and thickened, about 5 minutes. Season with salt and pepper.

To serve, split 4 warm biscuits and divide them between 2 plates.
Cover them with the creamed chicken.

* Source: Chef Billy Della Ventura of 95th Restaurant, Chicago * American Bistro - Copyright 1986 by Irena Chalmers Cookbooks, Inc. * Typed for you by Karen Mintzias

Creamed Chicken over Noodles

Servings: 4 Servings

Ingredients:

8 ounce Wide egg noodles, cooked
1 tablespoon Butter
2 tablespoon Chopped parsley
6 cub Creamed chicken*

Preparation:

*See separate recipe.

Toss noodles with butter and parsley. Top with creamed chicken and serve. Makes 4 servings.

Carolyn Shaw 5-4-97
Woman's Day 2-1-97

Creamy Chicken & Jalapeno Nachos

Servings: 100 each

Ingredients:

1 Whole chicken breast,
Poached, skinned, boned &
Diced
12 ounce Cream cheese, room temp
2 Jalapeno peppers, seeded &
Minced
3 tablespoon Chopped red onion
2 Cloves garlic, minced
1 teaspoon Ground cumin
1 teaspoon Chili powder
1 ½ cub Grated Monterey Jack cheese
Salt & freshly ground black
Pepper to taste
6 medium Pita, each cut and separated
Into 2 rounds

Preparation:

Preheat oven to 375 degrees. Combine the chicken, cream cheese, jalapeno peppers, onion, garlic, cumin, chili powder and grated cheese in a large mixer bowl. Beat with an electric mixer until blended. Season to taste with salt and pepper. Spread each pita round with a generous amount of the filling. Place on cookie sheets and bake until puffed and bubbling, 5 to 7 minutes. Immediately cut into wedges and serve in a napkin-lined basket. From The Silver Palate Good Times Cookbook by Julee Russe & Sheila Lukins.

Creamy Chicken Casserole

Servings: 6 servings

Ingredients:

2 tablespoon All purpose flour
1 ¼ cub Skim milk
1 Pepper to taste
½ teaspoon Dried leaf thyme
½ cub Sliced mushrooms
1 tablespoon Chicken broth
2 ½ cub Cubed cooked chicken
¼ cub Slivered almonds (optional)
1 tablespoon Non-fat powdered milk
¼ teaspoon Salt
½ teaspoon Dried leaf marjoram
½ cub Celery, thinly sliced
1 cub Chicken broth
3 cub Cooked rice
1 tablespoon Chopped fresh parsley

Preparation:

Preheat oven to 350F. In a medium saucepan, combine flour and powdered milk. Slowly add skim milk, stirring to blend. Cook over medium heat until sauce thickens, stirring constantly. Add salt, pepper, marjoram and thyme, set aside. In a large non-stick skillet over low heat, cook celery and mushrooms in 1 tablespoon broth until tender. Stir in rice, 1 cup broth, chicken and sauce. Pour into a shallow casserole.
Sprinkle with parsley (and almonds). Bake, covered 35 minutes; remove lid and bake about 10 minutes longer or until bubbling. Serve immediately. Cal: 224, Fat: 2 g.

Crisp Baked Chicken

Servings: 4 Folks

Ingredients:

4 Chicken portions; quartersor breasts skinned
1 tablespoon Oil;
1 tablespoon Lemon juice;
1 tablespoon Wholegrain mustard;
Salt to taste;
Pepper to taste;
1 tablespoon Dried sage;
2 tablespoon Onion; grated
1 ½ cub Fresh bread crumbs;

Preparation:

Preheat the oven at 375 degrees.
Place the chicken pieces in a greased baking dish. Place the oil, lemon juice, mustard, plenty of seasoning, sage and onion in a screw-top jar and shake well until everything is thoroughly combined.
Brush the chicken pieces generously with the mustard-and-onion mixture, ensuring that they are particularly well coated on top.
Press the soft bread crumbs on each chicken portion as it is brushed with the mixture to make, even coating.
Bake the coated chicken for 50-60 minutes, or until they are crisp and golden outside and thoroughly cooked through and the juices run clear when pierced with the tip of a knife. Serve at once.

NO FOOD EXCHANGES WERE LISTED

Source: The Diabetic Cookbook by Bridget Jones

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

Crockpot Chicken & Herb Dumplings

Servings: 1 servings

Ingredients:

3 pound Chicken
Salt and pepper
2 Cloves garlic, minced
¼ teaspoon Powdered marjoram
¼ teaspoon Powdered thyme
1 Bay leaf
½ cub Dry white wine (optional)
1 cub Dairy sour cream
1 cub Packaged biscuit mix
1 tablespoon Chopped parsley
6 tablespoon Milk
10 Small white onions

Preparation:

Sprinkle chicken with salt and pepper, place in crockpot. Insert cloves in one onion. Put all onions into pot. Add garlic, marjoram, thyme, bay leaf and wine. Cover and cook on low 5 to 6 hours. Remove bay leaf and cloves. Stir in sour cream. Increase heat to high and combine biscuit mix with parsley. Stir milk into biscuit mix until well moistened. Drop dumplings from teaspoon around edge of pot.
Cover and cook on high for 30 minutes.

Note: Acquired from Jean Allen (GRDG72B) Prodigy December 30, 1991.

From: Trevor Bates Date: 25 Jun 96

Crockpot Chicken & Rice

Servings: 6 Servings

Ingredients:

½ pound Mushrooms, fresh
½ cub Onions, chopped
2 pound Chicken, raw
1 teaspoon Chicken bouillon
1 teaspoon Poultry seasoning
¼ teaspoon Salt
2 cub Water
¾ cub Rice, uncooked

Preparation:

Slice mushrooms. Remove skin from chicken. Spray 12" skillet with nonstick spray coating. Brown mushrooms, onion, and chicken pieces on all sides over medium heat about 15 minutes. Stir in seasonings and transfer to crockpot. Can be refrigerated overnight. Start crockpot on LOW. When ingredients are heated, add rice. Cook until done.

Crockpot Chicken Cacciatore

Servings: 4 servings

Ingredients:

2 Med Onions; peeled, sliced t
3 pound Chicken; cut up
2 cub Garlic; minced
1 cub Tomatoes; 16 oz
1 cub Tomato sauce; 8 oz
1 teaspoon Salt
¼ teaspoon Pepper
1 ½ teaspoon Dried oregano; crushed
½ teaspoon Dried basil; crushed
1 Bay leaf
¼ cub Dry white wine
Spaghetti; cooked

Preparation:

Place onions in slow cooker. On top of onions place chicken pieces, garlic, tomatoes, tomato sauce, salt, pepper, herbs and wine. Cover pot. Cook on low 6 to 8 hours, or high 3 to 4 hours. Serve chicken with its sauce on spaghetti which you have prepared. Leisure Living Guide to Slow Cooking. Judy Garnett/NC PJXG05A

From: Trevor Bates Date: 25 Jun 96

Crockpot Chicken Fettuccine

Servings: 4 Servings

Ingredients:

2 Chicken breasts; halved
2 tablespoon Olive oil
¼ cub Green onions; chopped
1 teaspoon Garlic; minced
14 ½ ounce Canned tomatoes; drained and
Chopped
1 tablespoon Basil
1 cub Heavy cream
2 Egg yolks
¾ cub Parmesan cheese
8 ounce Fettuccine
1 cub Peas (frozen); thawed
1 ½ cub Mushrooms (fresh); sliced

Preparation:

In skillet, brown chicken breasts in olive oil. Place chicken in crock-pot. Add green onions, garlic, tomatoes, and basil. Cover and cook on Low 7 to 9 hours. Remove chicken and cut into pieces. Return chicken pieces to pot. Stir in cream, egg yolks, and Parmesan cheese.
Cover and cook on high 30 minutes to thicken.
While sauce is thickening, cook fettuccine according to package directions; drain. Add fettuccine, peas and mushrooms. Cover and cook on high 30 to 60 min.
From: Terri Woltmon Date: 04-15-94 (20:09) Number:
208 From

Crockpot Chicken Fricassee

Servings: 6 servings

Ingredients:

4 To 5 lb stewing chicken
Cut into serving pieces
2 teaspoon Salt
1 teaspoon Paprika
2 medium Onions -- sliced
3 Stalks celery -- sliced
2 Carrots -- pared and sliced
1 Bay leaf
1 cub Chicken broth
½ cub Flour
½ cub Water
1 package (10 oz.) noodles -- cooked
And drained
Chopped parsley

Preparation:

Rinse chicken pieces and pat dry. Season with salt and paprika. Place sliced vegetables and bay leaf in crock pot. Place chicken on top of vegetables. Pour in chicken broth. Cover and cook on LOW setting for 7 to 12 hours. One hour before serving; turn to HIGH setting. Remove chicken pieces; bone and return meat to the crock pot. Make a smooth paste of flour and water and stir into liquid in crock pot. Cover and cook until thickened. Serve over hot noodles; sprinkle with chopped parsley. (RIVAL CROCK POT COOKING. 1975)

From: Bill Spalding Date: 08 Jun 96

Crockpot Chicken Parmigiana

Servings: 6 servings

Ingredients:

3 Chicken breasts
1 Small egg plant sliced
1 Egg
10 ½ ounce Can pizza sauce
1 teaspoon Salt
6 Slices mozzarella cheese
¼ teaspoon Pepper
1 cub Dry bread crumbs
½ cub Butter

Preparation:

If using whole chicken breasts, cut into halves. In a bowl beat egg, salt, and pepper. Dip chicken into the egg, then coat with crumbs. In a large skillet or crock-pot with a browning unit, saute chicken in the butter. Arrange eggplant and the chicken in pot, (place eggplant on the bottom or it will not cook completely.) Pour pizza sauce over the chicken. Cover and cook on low 6 to 8 hours. Add > mozzarella cheese; sprinkle Parmesan cheese on top. Cover and cook 15 minutes.

From: Trevor Bates Date: 25 Jun 96

Crockpot Chicken Stew

Servings: 1 servings

Ingredients:

1 Frying chicken
3 Carrots; cut diagonally in
" chunks
3 medium Idaho potatoes; chunked
2 large Onions (I like vidalia'swhen in season)Seasoned pepper;to taste
¼ teaspoon Thyme
¼ teaspoon Basil
¼ teaspoon Oregano
1 can Cream of chicken soup
1 tablespoon Worcestershire sauce

Preparation:

Place half of veggies in the pot, add chicken. Mix pepper and spices and sprinkle over meat. Add the rest of veggies and top with the soup. Sprinkle with Worcestershire sauce. Cover and cook on LOW 8 to 10 hours, or until meat is very tender and veggies are done. I put it on in the morning and its ready whenever we are. The only bad part about this recipe is that you have to take the meat off the bones. Mine is usually cooked to the point where it falls off the bones but you still have that mess.
If desired, potatoes may be omitted and the stew, when done, may be served with large macaroni cooked separately. Leftovers can be refrigerated all in the same pot and reheated in bowls in the microwave at 50% power.

/\/\ichael =================
& Ms. /\/\ | /-\ /\/\ |
\/\/eslie =================
From: Michael Grosz

Cuban Chicken

Servings: 1 Servings

Ingredients:

¼ cub Oil; vegetable
1 Garlic clove; minced & peel
1 small purple peeled
½ package Peas;frozen,thawed;10 oz
1 can Tomatoes;1 lb peeled,drained & chopped
3 cub Rice; cooked, cold
1 cub Ham; slivered;opt.
2 cub Chicken;cubed & cooked
½ cub Olives;green;pimento stuffedsliced
1 Avocado;peeled & pitted

Preparation:

Heat wok, add oil, garlic, onion & peas. Stir fry about 2-3 minutes till onion is soft. Add tomatoes, rice, ham, chicken and olives. Stir and lift till heated, place in centre of large platter. Surround with slices of avocado. Serves 4-6

Curried Chicken Breast

Servings: 6 Servings

Ingredients:

6 Skinless boneless chickenbreast (about 2 pounds)
2/3 cub Plain nonfat yogurt
1 teaspoon Ground coriander
1 teaspoon Ground ginger
1 teaspoon Sesame seed
¼ teaspoon Cayenne
⅛ teaspoon Ground turmeric
4 Cloves garlic, crushed
3 large Onions, thinly sliced
1 tablespoon Margarine
Paprika to taste
1 small Cucumber

Preparation:

Place chicken in ungreased rectangular baking dish.
13x9/2 inches.

Mix yogurt, coriander, ginger, sesame seed, red pepper, turmeric and garlic; pour over chicken.

Turn chicken to coat with marinade. Cover and refrigerate at least 4 hours, but no longer than 24 hours.

Heat oven to 350ø.

Cook onions in margarine in 10-inch nonstick skillet over medium heat about 10 minutes, stirring
frequently, until onions are tender.

Remove chicken from baking dish; stir onions into yogurt mixture in baking dish.

Place chicken on onion mixture. Sprinkle with paprika.

Bake uncovered about 1 hour or until juices of chicken run clear.

Cut cucumber length lengthwise into halves; remove seeds. Chop cucumber; sprinkle over chicken.

NUTRITIONAL INFORMATION (1 SERVING):

Calories 210 Protein 44%

Protein, g 29 Vitamin A 4%

Carbohydrate, g 10 Vitamin C 6%

Fat, g 6 Thiamin : 6%

Unsaturated 4 Riboflavin 10%

Saturated 2 Niacin
: 42%

Dietary Fiber, g 2 Calcium : 8%

Cholesterol, mg 70 Iron
: 8%

Sodium, mg 110

Potassium, mg 470

SOURCE: Betty Crocker's New Choices Cookbook

From Bob Hogan, Lucifer-Net Cuisine 1995

Deep Fried Chicken

Servings: 8 servings

Ingredients:

1 Archer Teacher Fish Batter(see below)
1 Dry Coating Mix from TheBig Bucket InThe Sky Recipe(see below)
3 pound Fryer chicken or all chickenwings or all drumsticks orchicken breasts
Oil
Crisco Shortening

ARCHER TEACHER FISH BATTER:
3 cub Boxed pancake mix
3 cub Club Soda

DRY COATING MIX:
2 package Good Season's Italian SaladDressing Mix
3 tablespoon Flour
2 teaspoon Salt

Preparation:

ARCHER TEACHER FISH BATTER:
Whip together the boxed pancake mix (used dry from the box) with the club soda, till the batter becomes the consistency of buttermilk.
You may have to add a little more club soda to achieve this consistency. (Perhaps a ½ cup more will do!) Set it aside.

Now make up the dry coating mix from the Big Bucket In The Sky recipe, putting it into the plastic food bag, just as directed.

Moisten your chicken pieces, using the chicken pieces indicated but only 3 pounds, mind you. First dip the moistened pieces, 1 at a time, into the dry coating mix and then into the prepared fish batter and back again into the dry coating mix and then into 385 degree F -- hot oil in equal parts with solid Crisco -- at least 3" deep in your electric fryer or 2 ½ quart heavy saucepan.

Fry on all sides till coating is golden brown and crispy looking.
Spear the pieces, 1 at a time, out of the hot oil mixture, using the tip of a sharp knife, instead of tongs, so that you do not risk breaking the coating surface and suffering through the heart ache of having the coating end up in the bottom of the pan. Transfer the browned pieces to a cookie sheet and keep them in a 325 degree F -- oven, uncovered, until all of the pieces have been fried.

Loosely cover pieces in foil and continue baking at 325 degrees F about 15 minutes or till fork tender, testing the largest piece of chicken for doneness. A 3 pound fryer will accomodate 4 people nicely.

Archer Teacher as in Arthur Treacher
Big Bucket In The Sky as in Kentucky Fried Chicken

Source: Gloria Pitzer's Secret Fast Food Recipes 1976 reprinted 1985

Diabetic Chicken Cacciatore

Servings: 4 servings

Ingredients:

2 large Chicken Breasts
1 can Tomato sauce
4 ounce Mushrooms (sliced)
½ medium Onion, chopped
1 teaspoon Oregano
1 teaspoon Salt
¼ teaspoon Garlic powder
¼ teaspoon Pepper

Preparation:

Place chicken in 8x8" baking dish (if a whole chicken is used, use a dish appropriate for one layer of chicken). Mix all other ingredients and pour over chicken. Cover with waxed paper and microwave on high for 9-10 minutes. Re-arrange chicken and recover with wax paper and cook 6-10 minutes or until chicken is tender. Rest 8-10 minutes covered to carry over cook.

This is really good served with cooked spaghetti noodles.

1 serving

Easy Baked Chicken

Servings: 4 Servings

Ingredients:

4 Chicken breast ½'s,skinned
⅛ teaspoon Garlic powder
⅛ teaspoon Black pepper
1 can Cream of broccoli soup
½ cub Water
4 cub Noodles, cooked, no salt

Preparation:

Spray 2-qt. baking dish with food release; arrange chicken, bone side down, in dish. Sprinkle with garlic powder and pepper. Bake at 375 F. for 30 min.

Combine soup and water, spoon over chicken. Bake 30 min. or until chicken is no longer pink and juices run clear. Serve with pasta.

Nutritional values per serving: Calories 500, Protein 58g, Carbohydrate 46g, Fat 8g, Cholesterol 140mg, Sodium 410mg

Easy Chicken & Dressing

Servings: 4 Servings

Ingredients:

1 Chicken
½ can Water
1 can Cream of chicken soup
½ cub Melted butter or chicken
Broth
1 can Cream of celery soup
1 Pepperidge Farm corn bread
Stuffing

Preparation:

Contributed to the echo by: Pat Knox Easy Chicken and Dressing Debone chicken, cut into bite-size pieces. Mix with soups and water. Put in a 9x13 inch baking dish. Sprinkle bread stuffing over this mixture.
Pour broth or butter over it. Bake for 30 minutes at 350 degrees or until stuffing is brown.

Easy Chicken & Dumplings

Servings: 1 Servings

Ingredients:

4 Chicken breasts OR>>
Chicken pcs. of your choice.
Few drops yellow food color
1 Stick oleo
1 can Chicken broth
Salt & pepper to taste
20 small Flour tortillas

Preparation:

Put chicken in large pot filled about ¾ full of water. Cook until tender. Remove chicken and debone, or if you prefer, may leave chicken without deboning.
Add remaining ingrredients, except tortillas, back in boiling broth water. Take shears and cut FLOUR tortillas in strips and drop in boiling broth (do not use corn tortillas). Cook about 20 minutes or so until done. These dumplings look and taste as good as regular dumplings. This makes a large quantity, so can be halved if you desire. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A

Easy Chicken & Dumplings - Crockpot

Servings: 4 Servings

Ingredients:

FOR 3-½ QUART:
3 pound Chicken -- cut up
½ cub Chicken bouillon broth
2 teaspoon Salt
½ teaspoon Pepper
½ teaspoon Poultry seasoning
3 Stalks celery -- cut in 1inch pieces
3 small Carrots cut into 1 inchpieces
2 cub Packaged biscuit mix
¾ cub Milk
1 teaspoon Parsley flakes

Preparation:

Wash chicken pieces; cut away excess fat. Place raw chicken pieces in crock with largest bony pieces on bottom. Add bouillon broth; sprinkle chicken with salt, pepper, poultry seasoning. Add celery and carrots on top. Cover. Place crock into outer shell; cook. For 3 ½ quart:
Cook on Low setting, 8 to 10 hours or High setting 4 to 4 ½ hours.
For 5 ½ quart: Cook on Low setting, 6 to 8 hours or High setting, 3 to 3 ½ hours. Combine biscuit mix, milk, parsley flakes; stir until just moistened. Drop dumpling mixture by spoonfuls (about 8) over steaming chicken; cover, cook on High setting 30 minutes in 3 ½ quart; 15 to 20 minutes in 5 ½ quart. (Do not remove the cover during the steaming of the dumplings). Serve immediately - when dumplings are at their best. Makes 4 servings.

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

Easy Chicken Cacciatore

Servings: 8 Servings

Ingredients:

¼ cub Olive Oil
½ teaspoon Crushed Red Pepper
2 pound Boneless Chicken Breasts *
½ pound Thickly Sliced Mushrooms
Jar Ragu Spaghetti Sauce **
2 large Sweet Peppers ***
1 large Green Pepper ****
¾ teaspoon Dried Thyme; crushed
2 tablespoon Red Wine Vinegar
Hot cooked spaghetti or linguini

Preparation:

* Cut into thin strips ** 48oz Old World Style or use home made *** Red or Yellow; cut into thin strips **** Cut into thin strips

Heat olive oil and red pepper in a Dutch oven on medium-high heat. Add chicken and saute 5 mins. or until golden brown. Remove chicken from oven with a slotted spoon; set aside. Add mushrooms; saute 4 to 5 mins or until tender. Stir in spaghetti sauce, peppers, thyme, vinegar and chicken; bring to a boil. Reduce heat and simmer 8 to 10 mins or until peppers are just tender, stirring occasionally. Serve over spaghetti or linguini. From: Terri Woltmon Date: 04-15-94 (20:09) Number: 208 From

Easy Chicken Casserole

Servings: 1 servings

Ingredients:

7 Chicken breast halves
2 cub Cream of chicken soup
1 package Stove Top Stuffing
3 cub Chicken broth

Preparation:

Cook chicken breasts (save broth). Cut into bite size pieces. Place in bottom of 9 by 13-inch pan. Spread both cans of soup over chicken.
Spread stuffing on top, then add the 3 cups of broth. Bake at 375 degrees for 40 minutes.

By: Martha Hitt
Source: Shelbyville (TN) Times-Gazette, October 22, 1991

From: Heather Tucker Date: 23 Jun 96

Easy Chicken Creole

Servings: 4 Servings

Ingredients:

1 cub Chopped onion
1 Clove garlic, crushed
2 tablespoon Flour
2 ¼ cub Chicken broth
¼ teaspoon Sugar
Black pepper to taste
1 Med. Bell pepper, diced
3 tablespoon Oil
1 can Tomato paste ( 6 oz.)
½ teaspoon Salt
¼ teaspoon Tabasco sauce (or to taste)
2 cub Cooked, cubed, chicken

Preparation:

Saute onion, green pepper and garlic in oil until tneder, stirring occasionally. Add flour, stir just until flour starts to brown. Stir in tomato paste, broth, salt, sugar and Tabasco sauce. Cook and stir until mixture comes to boil and thickenes. Stir in chicken and black pepper. Simmer uncovered 5 minutes or until chicken in heated through. Serve over hot cooked rice.

M.C.--Metairie, La. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A

Easy Chicken Pot Pie

Servings: 4 servings

Ingredients:

1 Set of pie crusts
1 can White meat chicken
1 can Drained mixed vegetables
1 can Cream of celery soup
¼ cub Chopped onions
2 tablespoon Melted margarine

Preparation:

Use deep dish pie pan (9 inch). Put one crust in pie pan following instructions on box. Mix other ingredients and place on top of crust.
Very little salt and pepper are needed. Place remaining crust on top of chicken mixture. Make 5 or 6 slits in crust. Cook at 350 degrees for 40 minutes. Check during last 10 minutes.

By: Margaret Walker
Source: Shelbyville (TN) Times-Gazette, October 22, 1991

From: Heather Tucker Date: 23 Jun 96

Easy Chicken Taco Salad

Servings: 4 Servings

Ingredients:

10 ounce Swanson chicken -- drained
½ cub Salsa
1/3 cub Catalina dressing
3 cub Tortilla chips
15 ounce Kidney beans, canned --
1 Drained & rinsed
½ cub Tomato -- chopped
½ cub Green pepper -- chopped
1 Guacamole
4 ounce Cheddar cheese -- shredded
1 Lettuce leaves

Preparation:

Mix chicken, salsa and dressing. For each serving, arrange chips, beans, chicken mixture, tomato green pepper and guacamole on lettuce lined serving plates. Top with cheese.

Egg Drop Chicken Soup

Servings: 4 servings

Ingredients:

5 cub Chicken stock
2 tablespoon Soy sauce
2 Eggs, well beaten
1 Garnish, see below

Preparation:

Add soy sauce to the chicken stock and bring to a boil. Reduce heat to medium and pour beaten eggs in a slow, thin stream from a height of at least 10" above the pot while stirring briskly with the other hand.
The egg noodles are done in 30 sec. Add a garnish and serve immediately. Good garnishes include parsley, sauteed mushrooms (prepared in advance) and fr ozen green peas which will de-frost in the heat of the bowl but stay fresh - not overcooked.

Enchiladas Verdes ( Green Chicken Enchiladas )

Servings: 1 Servings

Ingredients:

THE FILLING:
2 Whole Chicken Breasts,
Halved
2 cl Garlic, Peeled
½ Carrot, Cut In Pieces
1 Yellow Onion, Peeled
& Halved
1 Bay Leaf, Broken
3 Sprigs Parsley
2 cub Sour Cream
½ cub Heavy Cream
6 ounce Monterey Jack, shredded

SAUCE & ASSEMBLY:
12 6" Corn Tortillas
3 pound Fresh Tomatillos
1 cl Garlic, Peeled & Minced
4 Serrano Chiles,
Stems Removed
1 teaspoon Sugar Salt Pepper
¾ cub Chicken Broth (From Poaching
The Chicken)
3 ounce Queso Fresco or
"Enchilada Cheese", Crumbled

Preparation:

Start with the filling: Place the chicken in a saucepan. Add water to cover. Add the garlic, carrot, bay leaf, parsley and half the onion.
Bring to a boil. Reduce heat. Cover. Simmer until the chicken is tender (about 30 minutes). Let cool in the broth. Remove the meat from the skin and bones. Shred the chicken meat. Cover to prevent it from drying out. Set aside. Strain the broth. Set aside. Combine the sour cream with the heavy cream. Let stand at room temperature for 30 minutes to thicken. Shred the cheese. Set aside. Slice the remaining onion. Rinse with cold water. Set aside 2 slices of onion per serving. Add the left over onion to the broth. Combine the shredded chicken with half of the shredded cheese. Set the remaining cheese aside. Add ¼ of the sour cream to the chicken and cheese mixture.
Blend carefully. Heat about 1" of oil in a large skillet (one big enough to hold an unrolled tortilla flat) to 300 degrees. Pass the tortillas, one at a time, through the oil (to soften and seal them).
Press between paper towels to remove excess oil. Divide the filling equally between the tortillas. Roll each up and place, seam side down, in a buttered casserole dish. Keep covered while preparing the sauce. Preheat the oven to 400 degrees. Remove the husks from the tomatillos. Wash off any sticky residue. Combine the tomatillos, chiles and minced garlic. Puree (a food processor will do this best).
Place the mixture in a saucepan. Bring to a boil. Stir in the sugar, salt, pepper and the measured amount of the chicken broth. Keep hot.
Cover the tortillas in the baking dish. Bake until heated through (about 10 minutes). Cover with the sauce. Top with the reserved shredded cheese. Bake, uncovered, until the cheese melts (5-8 minutes). Garnish with the reserved onion slices and the crumbled cheese. Serve at once with the remaining (room temperature) sour cream mixture.

Far Eastern Chicken

Servings: 1 recipe

Ingredients:

6 Whole chicken breasts; skins removed
1 tablespoon Cinnamon
½ tablespoon Curry powder
1 teaspoon Salt
1 Clove garlic; minced
½ cub Honey
¾ cub Unsweetened grapefruit juice
1 cub Crushed pineapple

Preparation:

Place chicken breasts in a single layer in a large frying pan.
Combine the honey, cinnamon, surry powder, salt, and garlic in a large measuring cup. Stir in the grapefruit juice, blending well.
Pour over chicken. Cover the pan and simmer over medium heat for 20 minutes, stirring to prevent sticking and turning the chicken once.
Preheat broiler. When the chicken is tender, transfer to a broiler proof serving dish. Combine the pan juices with pineapple and spread this mixture evenly over the chicken pieces. Broil six inches from the heat for 5 minutes or until lightly glazed and bubbling. Serve with steamed rice.

from pamphlet "The Wonderful World of Beekeeping", published by Dadant & Sons, Inc.

typed and posted by teri Chesser 6/96

From: Teri Chesser Date: 25 Jun 96

Fast Chicken Fricassee

Servings: 3 Servings

Ingredients:

3 Chicken breast or Turkey
1 can Mushrooms
1 Onion
8 ounce Heavy Cream
2 teaspoon Cornstarch
1 ½ cub Chicken broth, instant
3 tablespoon White Wine
Salt, Pepper
Butter

Preparation:

1.Chop onion and saute in the butter;add meat and fry until it is all around "white".Season with salt and pepper to taste;simmer for about 10 minutes.Add the mushrooms and simmer another 5 minutes. 2.Mix the cream and the cornstarch together and stir into the meat.
Simmer,stirring occasionally. 3.When meat is done add the wine. Serve with rice,Instead of meat dish can be made with mussels,Veal,Fish or Crabs.
From: Terri Woltmon Date: 04-15-94 (20:09) Number:
208 From

Fiesta Chicken

Servings: 6 servings

Ingredients:

8 ounce Can Tomato Sauce
½ cub Finely chopped Onion
2 tablespoon Chopped Pimento
½ teaspoon Chili powder
12 ounce Chicken Breast Halves *
1 tablespoon Water
3 cub Hot cooked Rice
½ cub Orange juice
2 tablespoon Raisins
½ teaspoon Oregano, crushed
Clove Garlic, minced
2 teaspoon Cornstarch
¼ cub Snipped Parsley
Dashes Hot Pepper Sauce

Preparation:

* 12 oz boned skinless chicken breast halves, cut into 1" pieces

In a large skillet combine tomato sauce, orange juice, onion, raisins, pimiento, oregano, chili pwder, garlic, and hot pepper sauce. Bring to boiling; reduce heat. Cover and simmer 5 minutes.

Stir in chicken; return to boiling. Cover and simmer 12-15 minutes more or till chicken is tender and no longer pink.

Meanwhile combine cornstarch and water. Stir into skillet. Cook and stir till thickened and bubbly. Cook and stir 2 minutes more.

Toss parsley with rice. Serve chicken mixture over rice.

Five Spice Baked Chicken

Servings: 1 Servings

Ingredients:

3 tablespoon Rice
2 Green onion, chopped
1/3 cub Water
¼ teaspoon Five spice
½ Chicken breast
1 Carrot, chopped
1 Garlic clove, minced
1 tablespoon Soy sauce
Pepper, dash

Preparation:

Place first four ingredients on foil with dull side down. Place chicken breast on top. Mix together remaining ingredients and pour over breast. Bake at 375 degrees for 45 to 50 minutes.

Florentine Chicken

Servings: 4 Servings

Ingredients:

1 (2 to 2-½ lb) fryingchicken
Salt and freshly groundpepper to taste
1 tablespoon Parsley - chopped
½ cub Olive oil
Juice of 1 lemon
¾ cub All-purpose flour
2 Eggs
Oil for frying

Preparation:

Cut chicken into 14 to 16 small pieces or ask butcher to do so. Wash and dry pieces thoroughly. Place chicken pieces in a large bowl.
Season with salt and pepper and sprinkle with parsley. Add oil and lemon juice; mix well. Let stand 2 to 3 hours. Beat eggs with salt and pepper in a medium bowl. Remove chicken from marinade and pat dry with paper towels. Coat chicken lightly with flour. Dip into beaten eggs; let excess egg drip off. Pour oil 2 inches deep in a large saucepan of deep-fryer. Heat oil to 375F, or until a 1-inch cube of bread turns golden brown after 1 minute. Fry chicken pieces 10 to 12 minutes or until golden on all sides. Drain on paper towels.
Place chicken pieces on a warm platter, sprinkle lightly with salt.
Serve immediately. Makes 4 servings.

Foil Baked Chicken Rice & Cabbage

Servings: 4 servings

Ingredients:

1 Frying chicken
1 medium Onion, minced
3 tablespoon Butter; melted
3 cub Cabbage; shredded
1 teaspoon Salt
1 cub Rice; cooked
1 can Cream of tomato soup; undiluted
1 cub Dry breadcrumbs

Preparation:

Cut chicken in quarters. Simmer onion in the melted butter for 5 minutes. Add cabbage and simmer 10 minutes longer. Add salt, rice and undiluted soup, stirring as it heats. Have ready four pieces of aluminum foil, 12 x 12 inches. Lightly oil one side and place a chicken quarter in the center of the oiled side. Spoon rice and cabbage mixture evenly over the chicken; spread crumbs evenly over each top. Fold foil over and seal each package. Place on a baking pan and bake at 450 F for about 35 minutes. Tear foil to expose crumbs and bake 15 minutes longer, or until browned.

Serve at once.

Fowl Gumbo

Servings: 1 servings

Ingredients:

1 large Bell pepper, diced
3 Celery stalks, diced
1 can Tomato paste
1 teaspoon Red pepper
1 Chicken
3 Green onions, diced
1 large Can tomatoes
⅛ teaspoon Garlic salt
4 cub Okra, cut up
Gumbo file'

Preparation:

Boil fowl until tender. Debone and cut into small pieces. Reserve broth. Add bell pepper, onions, celery, tomatoes, tomato paste, garlic salt, red pepper and okra to broth. Boil until vegetables are tender. Add chicken. Make 3 cups of thick brown gravy and add this to above cooked mixture. Salt to taste. Just prior to serving, add enough file' until mixture is slightly ropy. Serve hot on rice or corn bread.

French Chicken Bake

Servings: 8 servings

Ingredients:

2/3 cub Butter
1 pound Mushrooms; sliced
1 cub Celery; chopped
¼ cub Cornstarch
2 teaspoon Salt
¼ teaspoon White pepper
1 teaspoon Thyme leaves; dried
4 cub Milk
4 cub Cooked chicken; diced
8 ounce Egg noodles;
Cooked and drained
¼ cub White wine
1 cub Bread crumbs; fine dry

Preparation:

Recipe by: Come and Get It! by Jr. Welfare League of Talladega, Al Heat 6 Tbs of butter over medium heat. Add mushrooms and celery; saute 5 mins. Strain and set aside, reserving juices. In saucepan, mix next 4 ingredients. Gradually stir in reserved juices and milk until smooth. Bring to a boil over medium heat, stirring constantly; boil 1 min. Remove from heat. Stir in next 3 ingredients. Pour into 3-Qt casserole dish. Melt remaining butter; stir in bread crumbs.
Sprinkle over top. Bake for 20 mins at 400 degrees.
Yield: 8 to 10 servings.

Originally submitted to book by Mrs. Michael G. Helton (Lynda)

French Roast Chicken

Servings: 1 servings

Ingredients:

1 Roasting chicken (3-4lb)
2 ounce Butter
1 Sprig herbs *
10 fluid ounce Stock made from giblets
5 fluid ounce Dry white wine (optional)

GARNISH:
1 bunch Watercress

Preparation:

NB* Tarragon or rosemary are best.
Pre-heat the oven to 400F (200C). Clean the chicken as usual, making sure no feather remains or hairs still remain on the bird. Wipe the bird inside & out and dry well.
Rub the chicken well with butter, put a good knob inside the cavity, together with the herbs, some salt and a good grind or two of black pepper. Truss, and set in a roasting tin breast side up together with half the stock.
Cover with greaseproof paper, and set to roast in the centre of the oven. Depending upon the size of the bird, the total roasting time will vary between 1 hour and 1 hour 30 mins. Calculate on the basis of about 20 mins per pound oven ready weight. Divide this time by 5 and start timing.
When the first 1/5th time is up, turn the bird onto one side, (balancing carefully) baste and cover again with the greaseproof, and continue cooking. Repeat for a further 1/5 of the total time, then turn onto the other side and baste again. When the second side has had its time, turn the bird breast side down, baste, cover and repeat.
Finally, turn the bird breast side up, remove greaseproof and pour over the optional wine, or baste if not using it. Roast for a final 12 to 18 minutes uncovered, basting from time to time.
When the total cooking time is up, remove chicken from pan and make sure to tip any cooking juices from the vent - check the bird is fully cooked. Split away a leg to about 45 degrees. The meat down at the joint shouldn't be red or pink at all.
Remove trussing strings and keep the chicken warm while finishing the sauce. Remove excess fat from the pan (fat separator) and pour in the remaining stock. Bring to a fast boil, and incoporate all the solidified chicken juices (crusty bits) from the sides and bottom of the pan. Boil down hard, to reduce somewhat. There should only be a few spoonfuls of reduced sauce per person. Correct seasoning.
Either joint (more common in France) or carve the chicken, arrange on a pre-heated serving dish, garnish with watercress, moisten with a little of the sauce, and pass the rest separately.

Recipe after "The Cordon Bleu Cookery Book"
Rosemary Hume & Muriel Downes

From: Ian Hoare Date: 14 May 96

Fricasseed Chicken

Servings: 8 Servings

Ingredients:

2 pound each cut up, -=OR=-
8 pound -Chicken pieces
Salt
Freshly ground black pepper
3 tablespoon Unsalted butter or margarine
2 large Onions peeled and roughly diced
2 large Carrots; coarsely chopped
1 Celery stalk; roughly sliced
4 Bay leaves
6 Sprigs fresh thyme; -=OR=-
1 teaspoon -Dried thyme
3 tablespoon Flour
3 cub Chicken stockOR low-sodium chicken broth
3 cub Milk
⅛ teaspoon Ground nutmeg

Preparation:

PREHEAT OVEN TO 375F. Rinse the chicken pieces dry, pat dry and sprinkle with salt and pepper. Melt the butter over low heat in a large covered casserole dish or Dutch oven on top of the stove. Add the chicken pieces and cook on all sides without browning, about 7 minutes. The chicken should not be crowded, so perform this operation in batches, if necessary. Remove pieces to a plate as they are done.
When all chicken is done, add the onions, carrots, celery, bay leaves and thyme and cook about 5 minutes. Sprinkle the flour over the vegetables and cook, stirring for 30 seconds. Add the stock, milk and nutmeg. Increase heat to high, cover and bring to a boil. Replace the thighs and drumsticks, cover and place casserole in the oven for 25 minutes. Add the reserved breasts and cook for another 15 minutes.
Remove the casserole from the oven, remove the chicken pieces from the casserole and set them aside. Strain the sauce through a fine sieve and discard onions, carrots, celery and herbs. Keep the chicken pieces warm in the turned-off oven while finishing the sauce. Place strained sauce in a medium saucepan over medium heat and cook until stewing liquid is thick enough to cling to a wooden spoon. To serve, arrange the chicken in a serving casserole or on a deep serving platter and ladle the sauce over it. Accompany the fricassee with noodles or rice pilaf. Refrigerate the meat and sauce separately for up to 3 days. Freeze the meat and sauce separately in 2 batches for up to 3 months.

Makes 2 Batches, Serving 3 to 4 Each

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

Garlic Chicken Breasts

Servings: 1 servings

Ingredients:

6 tablespoon Unsalted Butter -- softened
2 tablespoon Snipped Chives -- or
Parsley
¼ teaspoon Garlic Powder
6 small Chicken Breast Halves --
(about 2 pounds)
3 cub Cornflakes -- crushed
2 tablespoon Parsley -- snipped
½ teaspoon Paprika
¼ teaspoon Garlic Powder
¼ cub Buttermilk

Preparation:

Mix butter, chives or parsley, and garlic powder; shape into rectangle. Cover and freeze until firm, about 30 minutes. Flatten each chicken breast to ¼ inch thickness between waxed paper or plastic wrap. Cut butter into 6 pieces. Place 1 piece on center of each chicken breast. Fold long sides over butter; fold ends up and secure with toothpick. Mix cereal, parsley, paprika, and garlic powder. Dip chicken breast into buttermilk; then coat with cereal mixture. Place chicken breasts, seam side down, in greased pan.
Cook uncovered in a 425 oven for 35 minutes.

From: Meg Antczak Date: 06 May 96

General Tao's Chicken ( Le Piment Rouge )

Servings: 4 Servings

Ingredients:

10 ounce Chicken Legs, deboned
2 cub Soya Oil
1 tablespoon Ginger Root, minced
2 Scallions, chopped
1 tablespoon Garlic, minced
2 tablespoon Dry Chili Pepper
2 tablespoon Sugar
2 tablespoon Soy Sauce
1 ½ teaspoon Vinegar
2 tablespoon Cornstarch
¼ cub Chicken Stock
1 teaspoon Sesame Oil

MARINADE:
1 Egg White
1 tablespoon Cornstarch
1 tablespoon Soy Sauce

Preparation:

For the best results use skinned deboned legs of capon. Cut the chicken into pieces no larger than 1 inch square. Prepare marinade by combining egg white, cornstarch and 1 tablespoon soy sauce in a large bowl. Add chicken pieces and set aside for two hours. In a deep pot, heat the oil until it reaches 350 degrees. In a basket, or with a slotted spoon, lower several marinated chicken pieces into the fat.
Fry about one or two minutes or until the chicken becomes crisp; test for doneness before completing the batch. Continue until all pieces have been fried. Set oil and cooked chicken pieces aside. In a wok, on high heat, reheat two tablespoons of the reserved oil. Add prepared ginger, scallions, garlic and chili peppers. Stir to prevent burning. Add the fried chicken and stir quickly.Add sugar, soy sauce, vinegar and cornstarch mixed with chicken stock. Remove from the heat and stir sesame oil into the sauce. Spoon the mixture on to a hot platter and serve immediately with steamed rice. Serves 4. Hazel Mah who owns Le Piment Rouge Windsor (translation: Red Pepper) and Le Piment Rouge Laurier graciously agreed to share the recipe for the popular dish. This dish dates back to the Chin Dynasty and is named for General Tao, a governor of the northern Chinese province of Hunan. According to legend, the old general ate nothing but poultry and this dish was his favourite. Le Piment Rouge Windsor, 1170 Peel in Montreal. From The Gazette, 91/02/27.

Ginger Chicken

Servings: 4 servings

Ingredients:

2 Chicken breasts
Salt
Black pepper
Paprika
1 Egg yolk
½ cub Honey
¼ cub Rum
½ cub Chicken stock
2 Cl Garlic; crushed
¼ cub Preserved ginger; chopped
¼ teaspoon Nutmeg

Preparation:

Recipe by: Elizabeth Powell
Preparation Time: 1:15
Season chicken with salt, pepper, and paprika to taste and place in shallow roasting pan. Beat egg yolk until light. Add honey, rum, and chicke stock. Stir in garlic, ginger, and nutmeg. Pour over chicken. Bake at 375 degrees for 45 to 60 minutes, basting every 15 minutes.

Glazed Chicken Wings

Servings: 4 servings

Ingredients:

4 tablespoon Soy sauce, divided
2 tablespoon Lemon juice concentrate- divided
1 tablespoon Ginger root; minced
12 Chicken wings, cut at joints tips removed
2 tablespoon Honey
2 tablespoon Olive oil
1 tablespoon Water

Preparation:

Combine 2 tb soy sauce, 2 tb lemon juice and ginger; pour over chicken stirring to coat. Refrigerate 30 mins. Combine remaining soy sauce, lemon juice, honey and 1 tb of water.

In wok or large skillet, brown chicken in hot oil, pour off oil. Add honey mixture. Over medium heat cook covered five minutes.

Over high heat cook uncovered five minutes or until cheken is glazed, stir occasionally.

Source: Newspaper 1988

Refrigerate leftovers.

Greek Chicken

Servings: 4 Servings

Ingredients:

1 package Chicken tenderloins
1 package Shake 'n Bake coating
Vegetable oil
1 package Sour cream
1 Lemon
1 dash Salt/pepper

Preparation:

Preheat oven to 350 F. Oil bottom and sides of baking dish. Wash and dry tenders. Dip tenders in sour cream, cover well. Roll tenders in coating mix. Place in baking dish, squeexe lemon over chicken. Bake 35-40 minutes.

Grilled Chicken Adobo

Servings: 1 servings

Ingredients:

10 Chicken Breast Halves; *
1 cub Orange Juice
1 teaspoon Basil Leaves; Dried
½ teaspoon SaltACHIOTE SAUCE BASE
1/3 cub Achiote Seeds
1/3 cub Vinegar; White
½ teaspoon Pepper
¼ cub Achiote Sauce Base; Below
2 tablespoon Vegetable Oil
1 teaspoon Cinnamon; Ground
1/3 cub Orange Juice
1 teaspoon Red Chiles; Ground
1 Clove Garlic

Preparation:

* There should be 10 breast halves (about 3 ½ lbs) which should be : boneless and skinless. Directions: Place chicken breasts in shallow glass or plastic dish. Mix remaining ingredients and pour over the chicken. Cover and refrigerate for at least 2 hours. Remove chicken from marinade and set the marinade aside. Cover and grill the chicken tsp to 6 inches from medium coals for 10 to 20 minutes. Turn the chicken; cover and grill, turning and brushing with the marinade 2 to 3 times, until done, about 10 to 20 minutes longer. Heat remaining marinade to boiling; boil uncovered until thickened, 8 to 10 minutes. Serve with the chicken. ACHIOTE SAUCE BASE: Cover the achiote seeds with boiling water. Cover and let stand at least 8 hours. Drain seeds. Place seeds and remaining ingredients in food processor workbowl fitted with steel blade. Cover and process until the seeds are coarsely ground. Store in refrigerator up to 1 wee; in the freezer up to 2 months. BROILED CHICKEN ADOBO: Set oven control to broil. Remove chicken from the marinade; reserve marinade. Place chicken in greased rectangular baking dish 13 9 x 2-inches; pour half of the marinade over chicken and broil with tops about 4 inches from the heat, until light brown, about 10 minutes. Turn chicken; pour the remaining marinade over the chicken and broil until done, about 6 minutes longer.

From: Earl Shelsby Date: 06-21-94 From: Jr Byers Date: 23 Feb 96

Grilled Chicken Quesadillas

Servings: 24 Servings

Ingredients:

1 Whole chicken breast,boneless & skinless
tablespoon Vegetable oil
¼ teaspoon Salt
Chili powder (4 pinches)
¼ teaspoon Cumin
¼ teaspoon Black pepper

Preparation:

: 1 Clove of Garlic, minced
: 1 Problano Chili
: 8 6-inch Flour Tortillas
: 2 c Grated cheddar cheese (mild
- or sharp)
: 1 c Grated chihuahua cheese or
- Montery Jack cheese
: 1 c Salsa or guacamole -optional

Preparation time: 20 minutes Cooking time: 10 minutes

[Note: the serving size (24) is the number of "peices you will get -- not necessarily how many people it will feed.]

1. Heat grill or broiler and cook chicken until done (approx. 5 minutes on each side). Cool to reoom temperature and shred inot ¼-inch peices. 2. Over gas burner or under broiler, place poblano pepper and char skin until black all over, rotate as necessary. Place pepper in a bag and close. After about 15 minutes remove pepper from bag and remove charred skin, seeds, and stem. Cut pepper into ½-inch strips. 3. Place 4 tortillas on table and top each with ¾ cup of cheese, a pinch of chili powder, ½ cup of shredded chicken and divided poblano strips. Top with remaining tortillas. 4. Heat an 8-inch or larger skillet -- dry, no oil -- over medium high heat.
Place quesadilla, one at a time in skillet and cook until golden brown (about 1 minute) Turn over and cook another minute. 5. Let cool slightly before cutting into 6 whedges. Serve with salsa or guacamole if desired.

From "Catering by Michael's," as part of the menu for a cocktail reception for 100 guests held at a house on Lake Michigan and hosted by the head of an insurance company. Published in Chicago Tribune Magaine 11/14/93.

[Another Note: Now that I have typed this into the database, I see that nowhere in this recipe does it tell you when to add the spices ~- other than the chili powder (which was not listed in the "ingredients," originally -- I had to go back and insert that) or what to do with the vegetable oil. I assume one might mix the spices in the cooking oil and smear it over the chicken breast before grilling or broiling. Suggestions, of course, will be appreciated.
Complaints will be ignored.]

Posted in the Cooking echo by Bud Cloyd (in a valiant, yet possibly futile attempt to keep out of trouble with the moderator)

From: Annette Spence

Grilled Chicken Tacos

Servings: 12 tacos

Ingredients:

6 Boneless chicken breasts-
Halved and skinned
1 package Taco seasoning mix (1 ¼oz)
3 tablespoon Fresh lime juice
2 tablespoon Vegetable oil
12 Taco shells

Preparation:

Rinse chicken; pat dry. Arrange in shallow dish. Combine taco seasoning, lime juice and oil; pour over chicken. Cover and marinate in refrigerator 2 hours.
Grill chicken breasts over medium coals 15-18 minutes or until tender, turning once. OR Broil 4-5" from heat 12-15 minutes, turning once.
Heat taco shells according to package directions. Slice chicken into strips. Spoon chicken into taco shells; serve with toppers.

TOPPERS: shredded cheddar cheese, lettuce, Picante sauce, guacamole/sliced avocado.

Guerrini Chicken Wings

Servings: 3 servings

Ingredients:

2-3 lbs. chicken wings
1 ½ teaspoon Salt
7 tablespoon Cornstarch
2 Cloves garlic, minced
4 tablespoon Flour
2 Eggs
5 tablespoon Soy sauce
4 tablespoon Sugar
1 tablespoon Toasted sesame seeds
Oil for frying
Green onions, chopped

Preparation:

Mix all ingredients except oil and chicken. Add chicken to mixture and marinate overnight in the refrigerator, turning occasionally to coat. Deep fry until golden brown. Note: These go very fast so I always double or triple the batch! Posted by: Debbie Carlson

Gypsy Chicken

Servings: 6 servings

Ingredients:

1 Chicken (2 ½-lb)
3 medium Green bell peppers; cored, seeded and diced
1 Garlic clove; crushed
3 tablespoon Olive oil
1 pound Canned whole tomatoes, diced
8 ounce Tomato sauce
1 dash Ground thyme
1 Bay leaf
1 teaspoon Gumbo file
1 dash Hot pepper sauce
1 dash Worcestershire sauce
Salt; pepper
2 cub Cooked rice
1 pound Canned cut okra; drained
½ cub Sliced black olives

Preparation:

Steam or cook chicken in boiling water until tender. Remove from pot, let cool slightly, then dice meat, discarding skin and bones. Saute green peppers, onion and garlic in oil 10 minutes. Stir in tomatoes with their liquid and tomato sauce. Add thyme, bay leaf, gumbo file, hot pepper sauce and Worcestershire and season to taste with salt and pepper. Cook 20 minutes. Add chicken and cooked rice and cook 15 minutes longer. Add okra and olives and heat through.

Created by: Pioneer Boulangerie, Santa Monica (C) 1992 The Los Angeles Times

Harvest Chicken Soup

Servings: 8 Servings

Ingredients:

3 medium Onions
3 Chicken breast halves w/bone
4 cub Water
3 Celery ribs; halved
1 teaspoon Salt
⅛ teaspoon Pepper
14 ½ ounce Diced tomatoes with liquid
3 medium Carrots; thinly sliced
4 teaspoon Instant chicken bouillon
1 small Zucchini; halved/thin slice
1 cub Frozen peas
1 Avocado; peeled and sliced

Preparation:

Recipe by: TASTE OF HOME

Chop one onion; set aside. Quarter the other two; place in a Dutch oven with chicken, water, celery, salt and pepper. Cover and simmer for 2 hours or until chicken is tender. Remove chicken; set aside. Discard celery and onion. To broth, add the tomatoes, carrots, bouillon and chopped onion. Cover and simmer for 30 minutes or until the carrots are tender. Debone and cube chicken; add to soup with zucchini and peas.
Cover and simmer for 10 minutes or until zucchini is tender. Spoon into bowls. Garnish with avocado.

Hawaiian Baked Chicken

Servings: 8 servings

Ingredients:

4 pound Chicken; *see note
1 Yellow onions; chopped
3 tablespoon Margarine
¾ cub Ketchup
1/3 cub Cider vinegar
3 tablespoon Packed brown sugar
¼ cub Pineapple juice
½ cub Pineapple chunks in juice
1 tablespoon Worcestershire sauce
2 teaspoon Mustard
⅛ teaspoon Black pepper
½ cub Dried apricots; minced
½ cub Water

Preparation:

Recipe by: Jo Merrill
Preparation Time: 1:30
* Use whole chickens that you cut into pieces or use breast only. If using breast only you may need to shorten cooking time by a few minutes.

1. In large heavy skillet, heat a small amount of oil and brown chicke all sides. Drain and place in a 13 x 9 x 2-inch pan.
2. In a saucepan, melt the margarine and saute the onions until soft a translucent. Combine the remaining ingredients and bring to a boil. Simmer 15 minutes, stirring occasionally. Pour this mixture over the chicken.
3. Bake in 350-degree oven for about 1 hour, basting occasionally. Cov loosely with foil if necessary while cooking the last 30 minutes. Serve thi with any juices in pan.

Herb Stuffing for Poultry

Servings: 1 batch

Ingredients:

Giblets; cooked and chopped
1 ½ cub Broth; use more if you want- up to 2 cups
1 package Bread cubes; any brand
1 cub Parsley; snipped
2 teaspoon Salt
3 ½ tablespoon Bell's poultry seasoning
1 cub Butter; melted
1 large Onion; chopped
1 cub Celery; coarsely chopped with leaves

Preparation:

To do ahead of time: In a large bowl, toss bread cubes with parsley, salt, and seasonings. Melt butter in skillet. Add chopped onion and celery and cook about 5 minutes until just soft; stirring occasionally. Toss in with bread mixture. If preparing ahead, stop at this point and refrigerate this mixture in a covered container.

Chop giblets and toss into bread mixture. Add broth to desired moistness. Mix lightly until ingredients are thoroughly blended.
Submitted By NICK LA ROCCA On 11-20-94 0036

Hoisin Chicken

Servings: 4 Servings

Ingredients:

1 teaspoon Fresh thyme leaves -OR-
½ teaspoon -Dried thyme leaves
3 tablespoon Hoisin sauce
2 tablespoon Rice wine
1 tablespoon Olive oil
4 Chicken breast halves, boned

Preparation:

MIX THE MARINADE INGREDIENTS together and rub each chicken breast on both sides. Cover with plastic wrap and marinate for 30 minutes at room temperature or for 1 hour in the refrigerator. If refrigerated, bring to room temperature before grilling. When the grill is hot or when the charcoal turns ash white, quickly grill the chicken breasts on both sides, being careful not to overcook them.

Hoisin Chicken Breast Supreme

Servings: 8 servings

Ingredients:

½ cub Hoisin sauce
2 tablespoon Low sodium soy sauce
3 tablespoon Rice wine or Sake
2 tablespoon Sugar
2 tablespoon Ketchup
2 tablespoon Minced garlic
2 ½ pound Chicken breastskinless and boneless

Preparation:

Combine the marinade ingredients in a bowl. Add the chicken and toss
lightly to coat. Cover with plastic wrap and let marinate for several
hours in refrigerator.

Preheat oven to 375 degrees. Arrange the chicken in a baking pan lined with aluminum foil. Bake for 20-25 minutes, or until done.
Transfer to a platter and serve whole or cut into strips.

Alternately, cut chicken into strips. Heat a wok, add 1 teaspoon vegetable oil, and heat until hot. Add chicken and stir-fry until cooked throughout.

Recipe from the Sugar Association. Printed in the January 25, 1995 issued of the Valley Daily News, Seattle, Washington area.
APB

Honey Chicken

Servings: 4 Servings

Ingredients:

BATTER:
4 tablespoon Cornstarch
¼ cub Flour
1 teaspoon Baking powder
½ cub Water
½ teaspoon Salt
1 Egg
1 Egg white
2 tablespoon Salt
1 ½ pound Boneless chicken breasts cut in thin strips
2 cub Peanut oil, for deep-frying

SAUCE:
1 ½ tablespoon Peanut oil
2 teaspoon Chopped ginger
3 tablespoon Finely sliced garlic
1 teaspoon Salt
3 tablespoon Sugar
1 teaspoon White rice vinegar
½ cub Water
1 teaspoon Cornstarch; mixed with
1 teaspoon Water

Preparation:

MIX THE BATTER INGREDIENTS together in a medium-sized bowl; it should be thick and smooth. Allow the batter to sit, covered for at least 30 minutes. Combine the chicken with the batter. Heat a wok or large deep skillet until it is hot and add the oil for frying. When the oil is barely smoking, deep-fry the chicken for 2 minutes or until the batter is just firm. You should do this in several batches. Remove the chicken with a slotted spoon and drain on paper towels.

TO MAKE SAUCE: Heat a small saucepan; when it is hot, add the oil, ginger and garlic, and stir for 30 seconds. Then add the rest of the sauce ingredients and simmer for 2 minutes. Keep warm. Reheat the oil in the wok until it is very hot, but not smoking. Deep-fry the chicken again until it is golden and crisp, about 1 minute. Remove and drain, place on a warm platter, drizzle with the sauce and serve immediately.

Honey Ginger Chicken

Servings: 3 servings

Ingredients:

Chicken Parts As Follows
1 Chicken Breast -- Skinned
2 Drumsticks -- Skinned
2 Thighs -- Skinned
4 tablespoon Onion -- Finely Chopped
1 ½ tablespoon Honey
1 tablespoon Soy Sauce, Low Sodium
1 tablespoon Fresh Ginger -- Minced Or
Grated
2 medium Cloves Garlic -- Minced
2 tablespoon Sherry

Preparation:

Cut the breast in half and remove breastbone. Combine the onion, honey, soy sauce, ginger, garlic and sherry. Arrange chicken pieces in single layer, preferably in baking dish that can go into the oven as well as the freezer. Spoon the marinade mixture evenly over chicken pieces. Wrap for freezer and freeze, if you are making 'ahead'. To serve, return to room temperature and bake at 500 F for about 27 mins. Turn once or twice. Run baking dish under broiler to brown, if necessary, but watch carefully or the chicken will burn and dry out. Remove chicken. Deglaze pan with 3 Tbs of water.
Serve with juices from bottom of the pan, which are especially good over Chinese vermicelli.
Sprinkle with scallions.

Recipe By : You've Got It Made - Marian Burros ISBN 0-517-10159-9

From: Dan Klepach Date: 01 Mar 96

Honey Mustard Chicken

Servings: 8 servings

Ingredients:

1 package Chicken Pieces (at least 10pieces)
1 tablespoon Margarine
1 cub Honey
½ cub Prepared Mustard
1 teaspoon Salt
1 teaspoon Curry

Preparation:

Remove skin from chicken. Melt margarine and mix with remaining ingredients. Place chicken in a single layer in an oven-proof dish.
Pour sauce over chicken. Bake at 250ø for approximately two hours.
Recipe can easily be halved. This is very simple, inexpensive and delicious!

Source: S.H.A.R.E Colorado Sep./Oct. 1994
Submitted by: Janell Meyer - Ft. Collins

Horseradish Wings

Servings: 4 servings

Ingredients:

2 ½ pound Chicken wings
1 Lemon ,juice only
½ cub Ketchup
5 tablespoon Horseradish ,prepared
3 tablespoon Olive oil
1 tablespoon Worcestershire sauce
5 ½ teaspoon Tobasco sauce
½ teaspoon Pepper ,black,ground

Preparation:

Combine all ingredients in a plastic bag. Knead occasionally for 2 hours. Cook in a grill or under a broiler. Cook 10 minutes then turn, baste and cook 10 minutes more, or until done. Serve immediately, or refrigerate until needed.

Hot & Sour Chicken Soup

Servings: 8 Servings

Ingredients:

4 Chicken Breasts *
4 tablespoon Soy Sauce
1 tablespoon Salad Oil
6 cub Water
¾ teaspoon Ground White Pepper
3 tablespoon White Wine Vinegar
¼ pound Snow Peas
1 Red Pepper, Thin Strips
8 ounce Bamboo Shoots, Drained
2 Chicken Bouillon Cubes
1 pound Firm Tofu, Cut Bite Size
1/3 cub Cornstarch
2 Eggs
1 Green Onion, Thinly Sliced

Preparation:

* Chicken breasts should be skinned and boned.
~--------------------------------------------------------------------- ~-- Cut the chicken into ⅛ in. slices. Stir the chicken slices with 1 T soy sauce in a bowl. Cook chicken in oil in 5 qt. dutch oven until tender, about 3 min. Remove the chicken, add the remaining soy sauce to pan with next seven ingredients, and heat to boiling, stirring frequently. Reduce heat to low and simmer for 10 min. or until veg. are tender. Add chicken and tofu, bring to boil over medium heat. Stir cornstarch and 1/3 c. water in small bowl until smooth. Gradually add the mixture to the simmering soup until slightly thickened and smooth. Beat the eggs in a small bowl and slowly pour into soup, stirring gently until set. Top with green onion.
From: Terri Woltmon Date: 04-15-94 (20:09) Number:
208 From

Hot & Spicy Chicken Soft Tacos

Servings: 4 Servings

Ingredients:

1 ½ pound Skinless, boneless chickenbreasts
1 (cut in strips, no more than ¼ wi
1 Whole med. size white onion, cut in
2 tablespoon Red chile powder
1 teaspoon Curry powder
½ teaspoon Ground cumin (optional)
1 Pressed garlic clove (or ¾ tsp. g
1 teaspoon Salt (salt to taste ifdesired)
1 teaspoon Lemon and pepper, or 1 tsp.grated
¾ cub Water (or wine)
2 tablespoon Olive oil
1 tablespoon Vegetable oil

Preparation:

Recommended Fillings & Wrapper: Flour Tortillas, Cheddar Cheese, Tomatoes Lettuce, Onion, Salsa. Preparation: In glass or stainless steel bowl combine all ingredients except olive oil and vegetable oil. Mix thoroughly to spread spices over chicken, water should be completely absorbed, refrigerate for 1 hour. After refrigeration add Olive oil, and stir until chicken is well coated with oil, spice aromas will be noticeably lighter.

Heat Vegetable oil in non-stick pan, and add mixture, frying on medium heat. Cover until water has separated from chicken, and is boiling. Leave uncovered, on low heat, to simmer until almost all water has evaporated. Total cook time is less than ten minutes, do not overcook.

Place prepared mixture in center of flour tortillas, add cheese and other fillings as desired (suggestions above). Fold in half, or roll like burrito. Top with beans or spanish rice.

Serves 4-6.

Jeff's Spanish Cuisine (c) 1992

How To Cut Up Chicken

Servings: 6 servings
Dress chicken. Wash carefully. Cut off neck. Remove wings by cutting through wing joint close to body. Fold wings by putting tip back of shoulder joint. Remove legs by cutting through skin close to body. Bend the legs back to separate the joints. Cut through the flesh. Separate thigh from drum stick. Separate breast from back by cutting through the skin just below the breast bone. Insert the knife beneath the edges of the breast bone. Follow up the ribs to the shoulder. Disjoint. Cut through the flesh. Bend the back of chicken to break the back bone. Cut into back and rib sections. Cut through breast of chicken, separating the portion containing the wish-bone from the remainder. Cut remainder of breast in 2 portions if desired.

The Household Searchlight

How To Truss Chicken

Servings: 6 servings
Prepare chicken for roasting. Draw skin of neck smoothly over back.
Fold wing tips under. Press wings and legs against body. Thread a large needle with white twine. Use double. Press needle through one wing at middle joint, through end of neck skin, and through second wing at middle joint. Pull cord firmly under breast and up across legs and thighs. Draw the legs close together, covering the opening made for drawing the fowl. Cross the string over the legs and tie them to the tail. Skewers may be used to hold wings and legs against body. If desired, the wings may be folded tightly in position over the folded neck skin and the legs slipped through the vent opening.

The Household Searchlight

Howtowdie ( Scottish Roast Chicken )

Servings: 6 servings

Ingredients:

3 pound Broiler, frying chicken
¼ cub Margarine or butter, melted
1 Large onion finely chopped
1 cub Regular rolled oat
½ teaspoon Ground coriander
⅛ teaspoon Grated nutmeg
6 Medium onions

oat stuffing:
¼ cub Margarine
1 teaspoon Salt
½ teaspoon Pepper

Preparation:

Fill wishbone area of chicken with stuffing. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly. (Do not overstuff) The stuffing will expand while cooking. Place chicken, breast side up, in shallow roasting pan. Cut onions in half and arrange around the chicken. Brush chicken and onions with margarine. Roast uncovered in 375 F oven, brushing chicken and onions several times with remaining margarine until chicken and onions are done, about 1 ½ hours. OAT STUFFING Cook and stir onion in margarine in 10 inch skillet over medium heat unitl light brown. Stir in remaining ingredients. Cook and stir until oats are golden brown and crip, about 3 to 4 minutes.

Impossible Chicken Pie

Servings: 6 servings

Ingredients:

Nfxs18b
2 cub Cooked diced chicken
½ cub Peas and carrots
¼ cub Mushroom pieces
1 1/3 cub Milk
4 Eggs
¾ cub Bisquick
½ teaspoon Salt
¼ teaspoon Pepper

Preparation:

Heat oven to 400. Grease a ten inch pie plate. Mix chicken, peas, carrots, mushrooms and onion in pie plate. Beat remaining ingredients in blender until smooth. (15 seconds) Pour into pie plate. Bake at 400 for 30-35 minutes. Cool 5 minutes before serving. ---

From: SUSAN BRUMER Conf: (1668) L-CUISINE

Impossible Chicken Taco Pie

Servings: 6 Servings

Ingredients:

2 cub Cut-up cooked chicken
½ cub Chopped onion
2 tablespoon Taco seasoning mix -- (half
Packet)
1 cub Milk
1 cub Bisquick Baking Mix
2 Eggs
1 cub Shredded Cheddar Cheese

Preparation:

Heat oven to 400. Grease a 9-inch pie plate. Mix chicken, onion and seasoning mix. Sprinkle in plate. Stir baking mix, milk and eggs with fork until blended. Pour into plate. Bake 30 to35 mins.
Sprinkle with cheese. Bake 1 to 2 mins longer, or until cheese melts.
Garnish with lettuce, tomatoes, olives and sour cream if desired.

Recipe By : Penchard

Impossible Chicken Tamale Pie

Servings: 6 servings

Ingredients:

1 cub Frozen corn,thawed, drained
1 cub Shredded Jack/cheddar cheese
1 can 4oz. green chilies,chopped
3 Eggs
Shredded lettuce
1 ½ cub Cut-up cooked chicken
1 package Taco seasoning mix
1 ¼ cub Milk
¾ cub Bisquick
Sour cream

Preparation:

Heat oven to 400. Greese a 10 in. pie plate. Mix chicken,corn and seasoning mix: spread in pie plate. Sprinkle with the chilies and cheese. Beat milk, eggs and bisquick until all lumps are out. pour into greased pie plate. Bake 25-30 minutes or until knife comes out clean. Cool a bit and serve with the sour cream and shredded lettuce.

Italian Baked Chicken

Servings: 6 Servings

Ingredients:

1 Fryer, cut up
½ cub Italian cheese
2 Eggs, well beaten
1 cub Italian bread crumbs
¼ cub Olive oil
Butter or oleo

Preparation:

Combine bread crumbs and cheese in 1 bow. Combine eggas and olive oil in another bowl. Dip chicken pcs.
in egg mixture, lift quickly to coat with crumb and cheese mixture. Arrange chicken in lightly greased pan and dot each pc. with butter. Bake at 375 F., for abt. 1 hr., or until tests done. Stuffed artichoke lovers will love this dish; tastes like it. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A

Jamaican Hot Wings

Servings: 10 Servings

Ingredients:

1 pound Butter
8 ounce Jamaican Jerk Spice
½ ounce Tabasco Sauce
8 ounce Tomato Juice
8 ounce Un bleached Flour
5 pound Chicken Wings; Or Drumettes,Fresh Not Frozen
Oil For Frying

Preparation:

NOTE:

Jamaican jerk spice may be found in specialty food stores.

Melt the butter in a 2-quart sauce pot over low heat. Add the jerk spice, Tabasco sauce, and tomato juice. Blend well and set aside.
Rinse the wings under cold running water and pat dry with paper towels. Dust the wing with the flour and deep fry in a heavy pot or skillet in about 2-inches of hot oil until done. Place the cooked wings in the sauce mixture and allow to marinate just a few minutes.
Drain off any excess liquid. Serve immediately.

Makes 40 to 50 Wings

Jamaican Jerk Chicken

Servings: 4 servings

Ingredients:

1 tablespoon Ground allspice
¼ cub Olive oil
¾ cub White Vinegar
1 Lime juiced
3 Green onions, finely chopped
4 Chicken breasts
1 ½ teaspoon Cayenne pepper
2 tablespoon Garlic powder (NO) fresh
1 ½ teaspoon Ground sage
¾ teaspoon Ground cinnamon
1 tablespoon Sugar
¼ cub Soy sauce
½ cub Orange juice
1 Scotch bonnet pepper
1 cub Onion, finely chopped
1 tablespoon Dried thyme
1 ½ teaspoon Freshlyground black pepper
¾ teaspoon Ground nutmeg
2 tablespoon Salt (NO) use Tamari

Preparation:

Seed and finely chop Scotch Bonnet pepper. Trim chicken of fat. In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. With a wire whisk, slowly add the olive oil, say sauce, vinegar, orange juice, and lime juice. Add the Scotch Bonnet pepper, onion, and mix well. Add the chicken breasts, cover and marinate for at least 1 hour, longer if possible.

Preheat an outdoor grill.

Remove the breasts from the marinade and grill for 6 minutes on each side or until fully cooked. While grilling, baste with the marinade.
Heat the leftover marinade and serve on the side for dipping.

Note: Scotch Bonnet peppers, also known as "Habaneros" are the hottest of the capsicum peppers, they're truly incendiary. Substitute Serranos of Thai Bird Chiles if you can't find them.

Jamaican Jerked Chicken

Servings: 6 servings

Ingredients:

NOTE: JERKED MEAT IS ONE OF:
There are a few tendencieswhich give Jamaican foodits characteristic
Flavor, but one of the mainthings is thepreponderance of theallspice
Berry among the spices usedas a paste-type marinade.
6 Loin pork chops
6 Chicken legs 2 oz
¼ teaspoon Fresh grated nutmeg
8 Scallions, chopped
1 teaspoon Hot pepper, chopped
¼ cub Peanut or vegetable oil
¼ teaspoon Fresh ground pepper
Pickapeppa sauce (see note)
3 Chicken breasts, split,
Whole allspice berries
½ teaspoon Ground cinnamon
1 large Clove garlic, chopped
3 tablespoon Red-wine vinegar
½ teaspoon Salt
2 Bay leaves, crumbled

Preparation:

Cut away rind and most fat from pork; remove all meat from bones, cut into pieces about 1-½" thick and 3" to 4" long. Put pork pieces and chicken in a large bowl, cover and refrigerate until needed. To prepare seasoning, heat the allspice berries over medium heat in small saucepan 3 to 4 min, stirring often; 2 tbs at a time, crush berries in mortar and pestle. In medium bowl, combine berries, nutmeg, cinnamon, scallions, garlic, pepper and 1 tbs vinegar; crush into pasty mixture. Add rest of vinegar, oil, salt, pepper and bay leaves. Turn mixture over pork and chicken and rub meat with seasoning, coating evenly. Cover and refrigerate 2 hours or overnight. Cook jerked pork and chicken on grill over hot coals or on gas barbecue as far from heat as possible (6" or more); cover with lid; turn meat every 10 minutes for about 1 hour, until done. If desired, halfway through cooking time toss 1 tsp whole allspice berries into fire. Cut cooked pork into 1/3" slices and serve with chicken. Accompany with Pickapeppa sauce. Serves 6 to 8. (Note: Can also be cooked in preheated 350 F oven on rack in roasting pan about 1 hour, turning once, but you won't have the grill flavor.
(Pickapeppa sauce is a bottled Jamaican condiment available in better supermarkets and gourmet stores.)

Submitted By SAM WARING On 11-14-93 (09:34)

Japanese Chicken Baked in Foil

Servings: 4 servings

Ingredients:

1 3 pound chicken, quartered
2 tablespoon White sesame seeds
3 Green onions, including thetops, finely chopped
1 teaspoon Sugar
½ cub Soy sauce
1 tablespoon Pure vegetable oil
¼ teaspoon Pepper
½ Lemon, thinly sliced
Hot Rice

Preparation:

Wash the chicken thoroughly, and pat dry with paper towels. In a dry skillet, toast the sesame seeds just until they begin to jump; watch carefully that they don't burn. Remove from pan. Crush the seeds in a mortar with a pestle, in a blender, or in a nut grinder.

In a shallow glass baking dish, mix together the ground sesame seeds, green onions, sugar and soy sauce. Marinate the chicken pieces in this mixture for 30 min, turning the chicken once.

Meanwhile, cut pieces of foil large enough to wrap each piece of chicken securely. Rub the foil with the oil.

Preheat the oven to 350F. Place a piece of chicken in the center of each piece of foil; sprinkle each with a pinch of the pepper, and top with a slice of lemon. Wrap tightly. Bake for 30 - 40 min, or until the chicken is tender. Serve with hot rice.

From "The Feingold Cookbook for Hyperactive Children" by Ben F.
Feingold, MD, and Helene S. Feingold.

Servings: 4

Jerk Chicken

Servings: 4 servings

Ingredients:

1 tablespoon Ground allspice
1 tablespoon Dried thyme
1 ½ teaspoon Cayenne pepper
1 ½ teaspoon Black pepper
1 ½ teaspoon Ground sage
¾ teaspoon Grated nutmeg
¾ teaspoon Cinnamon
2 tablespoon Salt
2 tablespoon Garlic powder
1 tablespoon Sugar
¼ cub Soya sauce
¾ cub Vinegar
½ cub Orange juice
¼ cub Olive oil
1 cub Minced onion
3 Green onions
4 Chicken breasts, halves

Preparation:

In large glass or ceramic bowl combine allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. Slowly whisk in soy sauce, vinegar, orange juice. In slow stream whisk in olive oil. Add onion and green onion. Combine well.
Add chicken and allow to marinate 1 hour at room temperature or over night, covered in refrigerator. If using outdoor grill toss 1 or 2 bay leaves on coals. Grill chicken 6 min. each side. Chicken may also be broiled indoors 5-6 min. each side. Either way, brush well with marinate while cooking. For hotter flavour, double amounts of first 7 ingredients.

Jerk Chicken Wings

Servings: 48 servings

Ingredients:

-Dottie Cross TMPJ72B
24 Whole chicken wings(about 4 pounds)
8 Scallions, cut into 1" piece
4 Fresh jalapeno peppersseeded and coarsely chopped
2 tablespoon Distilled white vinegar
1 tablespoon Ground allspice
4 Garlic cloves; chopped
2 teaspoon Dried thyme
1 teaspoon Salt
½ teaspoon Freshly ground pepper
¼ teaspoon Cayenne
¼ cub Vegetable oil
Lime wedges

Preparation:

1. Rinse chicken with cold water and pat dry. Cut off and discard pointed tip of each wing and halve wings at the main joint. 2. In a food processor, combine scallions, jalapeno peppers, vinegar, allspice, garlic, thyme, salt, pepper, and cayenne. Process until well blended. With machine on, slowly pour in oil and puree until a thick paste forms. 3. In a large bowl, combine chicken wings and jerk paste. Toss until wings are well coated.
Cover and refrigerate overnight 4. Preheat broiler. Arrange wings on broiler pan about 6 inches from heat and broil, turning once, until nicely browned outside and cooked through, about 20 minutes total.
Serve warm or at room temperature with lime wedges and lots of napkins. COMMENTS: Don't worry, be happy! The name of this recipe is no reflection on the cook; jerk is a fiery Jamaican marinade for chicken, pork, or beef. Source: 365 Snacks, Hors D'oeuvres & Appetizers Reformatted by: CLM, HCPM52C

From: Lyn Ortiz Date: 29 Apr 96

Kai Yang ( Garlic Chicken )

Servings: 4 Servings

Ingredients:

2 pound Chicken breasts
6 Cloves garlic, crushed
2 teaspoon Salt
2 tablespoon Black peppercorns, coarselyground
4 Whole plants freshcoriander, including roots
2 tablespoon Lemon juice

Preparation:

Cut breasts in halves. Crush garlic with salt. Wash and finely chop the fresh coriander, including roots, stems, and leaves. Mix garlic, salt, peppercorns, coriander and lemon juice and rub into the chicken breasts. Cover and stand for at least one hour or overnight in refrigerator. Put under a hot grill about 6 inches from heat. Cook, turning every 5 minutes until chicken is tender and skin crisp.
Serves 4. NOTE: Especially good cooked on the barbecue.

CHAO-PRAYA THAI RESTAURANT and LOUNGE - Commerce City, CO.
From: Terri Woltmon Date: 04-15-94 (20:09) Number:
208 From

Kentucky Chicken Coating

Servings: 1 Batch

Ingredients:

1 tablespoon Celery salt
1 tablespoon Onion Salt
1 tablespoon Poultry Seasoning
1 tablespoon Seasoning Salt
2 tablespoon Baking Powder
1 ½ teaspoon Pepper
1 ½ teaspoon Paprika
1 ½ teaspoon Ginger
½ teaspoon Thyme
2 teaspoon Sweet Basil
1 teaspoon Oregano
1 tablespoon Garlic Salt
2 tablespoon Dry mustard

Preparation:

For every 2/3 cup of flour add 3 Tbsp. of spice mixture. Dip par-boiled chicken pieces (cooled) in flour mixture, then in egg and milk mixture, then shake in bag with flour mixture again. Deep fry till golden.

(This recipe originally called for one to do the milk & egg thing, then deep fry till golden -then oven cook at 400F for 30 min.)

Source: Found while surfing the nets Reproduced for you in MM format by Fred Goslin in WATERTOWN NY on CYBEREALM Bbs, home of KOOKNET @ (315) 786-1120

From: Shelly Crawford <crawfs@brain.Misdate: Thursday, February 20, 1997 3:49

Kotta Pilafi ( Chicken Pilaf )

Servings: 6 servings

Ingredients:

6 Chicken breasts (about 3pounds)
¼ cub Butter
1 medium Onion, finely chopped
1 ½ cub Canned tomatoes
2 cub Water
1 teaspoon Ground cinnamon
Salt and pepper
1 cub Uncooked rice
Dairy sour cream

Preparation:

Saute chicken breasts in butter until golden brown. Add onion, tomatoes, water, cinnamon, and salt and pepper to taste. Cover and simmer for 30 minutes. Add rice and stir to mix evenly. Cover and simmer for an additional 20 minutes, or until rice is tender, adding more water if necessary. Serve with a bowl of cold dairy sour cream, to be spooned over the hot pilaf.

Makes 6 servings.

From: Steve Herrick Source: [Woman's Day Encyclopedia of Cookery - Vol. 5]

Kottopoula Me Mpamiez (Chicken with Okra)

Servings: 8 Servings

Ingredients:

3 pound Cut-up chicken parts (fryer)
Salt & peper to taste
3 pound Fresh okra
½ cub Vinegar
¾ cub Butter
1 Onion, med., chopped
1 ½ pound Tomatoes, peeled, strained
2 cub Water

Preparation:

Wash the chickens. (If they are whole, cut into serving pcs.). Season lightly with salt & pepper, and set them aside to drain. Wash the okra. Remove the stems carefully, without cutting the okra. Line them up in a large flat pan and sprinkle with the vinegar; place in the sun for 30 min to 1 hour.

Brown the butter in a pot, add the chicken, and saute until brown, then add the onion and let it brown. Add the tomatoes and boil for 3 to 5 min.
Add water. Simmer for 30 min. Add okra and continue to simmer, covered, until tender. Watch carefully as this may need a little more water. The okra will have absorbed the liquid and only the oil should remain when the dish is cooked.

Kung Pao

Servings: 2 Servings

Ingredients:

½ pound Chicken breasts, boneless
4 tablespoon Oil

MARINADE:
2 teaspoon Cornstarch
2 teaspoon Soy sauce
1 teaspoon Sherry
1 Egg whites
½ teaspoon Salt
2 teaspoon Ginger, chopped
2 Onions, green
¼ cub Nuts

SEASONING:
2 teaspoon Cornstarch
2 teaspoon Sherry
½ tablespoon Soy sauce
1 teaspoon Vinegar
½ teaspoon Salt
½ teaspoon Sugar
2 teaspoon Sesame oil
4 tablespoon Peanut oil

Preparation:

Cut green onions into ¾" pieces.

Cut boned breast into small pieces. Mix cornstarch, soy, wine, and slightly beaten egg white. Add remaining marinade ingredients and blend well. Add chicken and marinate overnight in refrigerator.

Heat oil in wok. Add chicken. Stir fry until chicken is white, then add ginger and scallion. Cook a few more seconds, add peanuts, add seasonings. When sauce is slightly thickened and coats food, remove and serve hot.

Posted on GEnie by C.NORBERG [Kit], Feb 18, 1992 MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005

Kurinoye File So Smorchkani ( Stuffed Chicken Breast )

Servings: 2 servings

Ingredients:

2 cub Chicken Stock Or CannedBroth
1 ounce Dried Morels; Rinsed
1 large Whole Boneless ChickenBreast; (About 1 ½ Lb)Halved
7 ounce Ground Chicken Meat
1 large Egg; Slightly Beaten
2 tablespoon Fresh Parsley; Chopped
1 tablespoon Fresh Dill; Finely Chopped
;Salt And Freshly GroundBlack Pepper, To Taste
1/3 cub Dry White Wine
½ cub Heavy Or Whipping Cream
2 tablespoon Unsalted Butter; Chilled AndCut Into Pieces
2 teaspoon Dry Vermouth

Preparation:

Bring ½ cup of the chicken stock to a boil and pour over the morels in a heatproof bowl. Soak for 1 hour, then drain, (Reserve the liquid) and chop fine. Strain the soaking liquid through a coffee filter and set aside. Place each chicken breast half between two sheets of waxed paper and pound with the flat side of a meat pounder until thin. In a small bowl, combine the ground chicken, egg, 1 tb of the parsley, the dill and 2 tbls of the chopped morels. Season with salt and pepper and mix well. Place half of the filling along the long side of each breast half, tuck in the ends and roll up. Secure with a wooden toothpick. Place the chicken rolls in a medium-sized saucepan and add the morel soaking liquid, the remaining broth, the wine and the remaining morels. Bring the liquid to a boil, then reduce the heat to low, and partially cover, poaching the chicken until cooked through, 20 minutes. With a slotted spoon, remove the chicken to a heated platter. Over medium-high heat, reduce the poaching liquid to ½ cup, 15 minutes. Add the cream and cook for 7 minutes longer. Remove the pan from the heat and whisk the butter and the vermouth until well blended in the liquid. Stir in the remaining parsley and season with salt and pepper to taste.

To Serve, cut the rolls into ½-inch slices and spoon the sauce over them.

From: Carl Berger Date: 28 Apr 96

Lemon Basted Roast Chicken

Servings: 6 servings

Ingredients:

3 pound Chicken, whole fryer; or
;larger
½ teaspoon Dried oregano; crumbled
2 cl Garlic
4 tablespoon Butter; or margarine (½
;cube)
Salt
Pepper
Juice of 2 lemons
½ teaspoon Dried oregano; crumbled
½ cub Water

Preparation:

This roast chicken is extremely moist and tender. The lemon is refreshing on the rich, buttery skin.

Wash chicken and drain. Sprinkle the oregano inside chicken, and put the 2 cloves peeled garlic inside. Melt butter in the roasting pan and roll chicken in it; sprinkle with salt and pepper. Place chicken, breast side down, in a pan and roast, uncovered, in a hot oven (400 degrees (F)) for 45 minutes, or until golden brown. Turn chicken, breast side up, and continue roasting 30 to 45 minutes longer, or until golden brown on top. Reduce heat to slow (300 degrees) and continue roasting 1 hour longer.

Squeeze lemon juice over all, put on the cover, and let stand in the oven 15 minutes longer. Remove to a platter, sprinkle with oregano, and carve. Stir water into the drippings, heat, and pour over the chicken.

Source: "A Sunset Book": Cooking with a Foreign Accent circa '58 MMed by: earl.cravens@salata.com

Lemon Chicken Breasts

Servings: 6 servings

Ingredients:

½ cub Fresh lemon juice
½ cub Fresh orange juice
2 Garlic cloves; minced
1 tablespoon Grated fresh ginger
1 tablespoon Chopped fresh tarragon; OR
1 teaspoon -dried tarragon
½ teaspoon Salt
¼ teaspoon Freshly ground pepper
6 Chicken breast halves skinned and boned

Preparation:

In a small bowl, stir together lemon juice, orange juice, garlic, ginger, tarragon, salt and pepper. Arrange chicken breasts in a shallow glass or porcelain dish or enameled baking pan and pour lemon juice mixture evenly over them. Marinate in refrigerator, turning occasionally, for 2-3 hours. Prepare a fire in a grill. Position the oiled grill rack 4-6 inches above the fire. Remove the chicken from the marinade and pat dry; reserve the marinade. Arrange the chicken on the rack. Grill, turning two or three times and brushing with the reserved marinade, until the chicken is no longer pink in the middle, 15-20 minutes.

Nutritional information per serving (6):117 calories, 15g protein, 4g fat ( 1g saturated), 5g carbohydrates, 41 mg cholesterol, 214 mg sodium Exchanges: 2 extra lean meats Copyright Whole Foods Market, 1995, wfm@wholefoods.com (http://www.wholefoods.com/wf.html) Reprinted with permission from Whole Foods Market Meal-Master compatible format courtesy of Karen Mintzias

From: Jr Byers Date: 23 Feb 96

Lime Chicken

Servings: 6 Servings

Ingredients:

6 Chicken Thighs
2 tablespoon Oil
1 medium Onion, Chopped
2 Garlic Cloves, Crushed
¼ teaspoon Dried Thai Chile, Crushed
1 teaspoon Cumin, Ground
1 teaspoon Coriander, Ground
½ teaspoon Turmeric
2 tablespoon Soy Sauce
Lime Wedges

Preparation:

Brown chicken in oil. Add the remaining ingredients in the order listed. Reduce the heat and simmer, covered, 15 to 20 minutes or until the chicken is tender. Serve with lime wedges.

Macadamia Nut Chicken

Servings: 4 Servings

Ingredients:

**CHICKEN**
4 Boneless chicken breasts
Salt & Freshly ground pepper
¼ cub Flour
2 Eggs, slightly beaten
4 ounce Jars (2) Macadamia nuts,finely chopped
4 ounce Butter or margarine, melted
¼ cub White wine
Cream Sauce (recipe follows)
**CREAM SAUCE**
1 cub Heavy whipping cream
Juice of 1 lemon
Salt & freshly ground pepper
2 ounce Butter or margarine

Preparation:

FOR CHICKEN: Preheat oven to 350 degrees. Season chicken breasts with salt and pepper, then dust with flour. Dip each coated breast in eggs. Cover breasts with macadamia nuts and set aside. Place a large skillet over medium heat; when hot, add butter. Add chicken and saute 2 minutes on each side. Place chicken breasts in a baking dish. Deglaze the pan with wine, using a wooden spoon to scrape up any brown bits; pour mixture over chicken breasts. Bake 15-20 minutes, or until chicken is tender. Serve with cream sauce. Makes 4 servings. CREAM SAUCE: Place cream in saucepan over medium-high heat; bring to a boil. Boil until cream has reduced by half. Season with salt, pepper and lemon juice. Remove from heat, stir in butter and serve over chicken breasts. Source: Houston Chronicle, date unknown. MM: Lyn.
From: Lyn Ortiz Date: 12 Jan 97

Madras Chicken Curry

Servings: 4 servings

Ingredients:

Chicken, 8 Pieces unboned
3 tablespoon Oil, vegetable
2 medium Onions, chopped
4 teaspoon Garlic, chopped
1 tablespoon Ginger, chopped
1 teaspoon Tumeric spice
3 teaspoon Chilli, chopped
3 teaspoon Coriander, ground spice
1 teaspoon Cummin, ground spice
2 medium Tomatoes, chopped
2 small Cinnamon sticks
2 cub Coconut milk

Preparation:

1. Heat oil, fry onions, garlic & ginger until soft 2. Add tumeric, chilli, coriander & cummin & fry : for 2 minutes.
3. Add tomato, stir well, cover & cook till tomato : is pulpy.
4. Add chicken pieces and cinnamon sticks & stir : well until chicken is coated with mixture 5. Cover & cook until chicken is almost cooked 6. Stir in coconut milk & simmer uncovered for : about 15minutes longer. Serve with rice

Source : Gail Dalby, Worongary, Qld Australia 1995

From: Mandy Carbery Date: 20 May 96

Mandarin Chicken

Servings: 2 Servings

Ingredients:

2 Whole chicken breasts, boned
3 tablespoon Butter
1 ½ cub Sliced mushrooms
2 teaspoon All-purpose flour
2/3 cub Water
¼ cub Frozen orange juice concentr
2 package Instant chicken broth and se
1 can 11-oz Mandarin orange sectio
½ cub Thinly sliced green onions
Cooked rice

Preparation:

In large skillet, brown chicken in butter and set aside. In same skillet, cook mushrooms over high heat until liquid evaporates, about 1-2 minutes. Remove from heat. Sprinkle mushrooms with flour and stir fry quickly to combine. Gradually stir in water. Add orange juice and dry seasoning mix. Heat to boiling, stirring constantly.
Reduce heat, add chicken and simmer about 3 minutes. Add orange sections and sprinkle with green onions. Serve over bed of rice.
Creme de Colorado Cookbook (1987), From the collection of Jim Vorheis

Maple Glazed Chicken Wings

Servings: 4 Servings

Ingredients:

½ cub Maple syrup
1/3 cub Chili sauce
¼ cub Chopped onion
2 tablespoon Cider vinegar
1 tablespoon Prepared mustard
1 teaspoon Worcestershire sauce
2 pound Chicken wings

Preparation:

Combine ingredients. Marinate wings 4 hours. Grill or broil, basting frequently.

Mayonnaise Chicken

Servings: 4 Servings

Ingredients:

1 Chicken, cut in parts
1 ¼ cub Italian bread crumbs
½ cub Mayonnaise

Preparation:

Brush chicken with mayonnaise, shake chicken in a bag of crumbs.
Bake at 425 for 40 minutes.

Mediterranean Chicken

Servings: 4 servings

Ingredients:

1 Chicken, broiler-fryer;quartered
1 ½ teaspoon Salt; divided
1 teaspoon Ac'cent
½ cub Butter (or marg.); divided
1 medium Eggplant; cut into ½"sliced (do not pare)
1 large Onion; chopped
16 ounce Tomatoes
8 ounce Tomato sauce with mushrooms
¼ teaspoon Basil
¼ teaspoon Thyme
¼ teaspoon Oregano
¼ teaspoon Hot sauce
Noodles; hot, buttered
¼ cub Cheese, Parmesan; grated

Preparation:

Sprinkle chicken with 1 teaspoon salt and Ac'cent. Heat 3 tablespoons butter in large skillet. Add chicken; brown on both sides; remove.
Add 3 tablespoons butter to skillet; brown eggplant quickly on both sides over medium-high heat; remove. Add remaining 2 tablespoons butter to skillet; cook onion until tender but not brown; remove.

Layer eggplant slices and onion in skillet; top with chicken. Combine tomatoes, tomato sauce, remaining ½ teaspoon salt, herbs, and hot sauce. Pour over chicken. Cover and simmer 30 minutes or until chicken is tender. Serve over hot buttered noodles; sprinkle with cheese.

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

Mexicali Chicken

Servings: 5 servings

Ingredients:

5 Skinned, boneless chickenbreasts
1 teaspoon Salt
½ teaspoon Garlic powder
5 tablespoon Sharp cheddar cheese,grated
1 Bottle chunky salsa
½ cub Water
½ teaspoon Oregano
¼ cub Instant minced onionPam cooking spray

Preparation:

Brown chicken breasts quickly, in 2 sprays of Pam. Set aside. Mix together remaining ingredients except cheese. Pour over chicken placed in single layer in baking dish. Sprinkle with cheese. Cover and refrigerate overnight. Bake at 400 degrees covered for 20 minutes. Remove cover and bake for 20 minutes more. 206 calories serving.

Mexican Baked Chicken

Servings: 1 servings

Ingredients:

1 cub V-8 juice
¼ teaspoon Hot pepper sauce
½ pound Chicken pieces
½ cub Grated cheddar cheese
½ teaspoon Oregano
½ teaspoon Cumin
1 ½ ounce Corn flake crumbs
1 teaspoon Garlic powder
½ teaspoon Paprika
½ teaspoon Chili powder

Preparation:

Combine red pepper sauce and v-8 juice. Pour over chicken in a large freezer bag.
Combine all other ingredients in a separate freezer bag.
Tape the 2 bags together and freeze up to 1 month.
To serve defrost in fridge.
Remove the chicken from bag and discard marinade.
Lightly grease cookie sheet
Coat chicken in the coating bag.
Bake 375 for 1 hour until tender and crisp.
watch closely so the cornflake crust won't burn.

Typed by Annette Johnsen
Source Frozen Assets Newsletter

Mexican Stuffed Chicken

Servings: 2 Servings

Ingredients:

2 Chicken breasts, skinned andboned

Preparation:

: 1 tb Dried bread crumbs
: 1 tb Grated Parmesan cheese
: 2 tb Mild green chilis, chopped
½ ts Chili powder
: 1 Egg, beaten
: 1 oz Moneterey Jack cheese, cut
-into two slices, 3 x 1 in.

MEXICAN STUFFED CHICKEN

Preheat oven to 375. With kitchen hammer, pound out breasts to 1/

4 in thick. On each one, place a Tbsp. of chilis and silce of Jack cheese. Roll up an place seam side down in baking dish. Brush with beaten egg. Mix together bread crumbs, Parmesan cheese and chili powder and sprinkle over the chicken rolls, patting into place to form a crust. Bake for about 20 min- cheese inside will be melted and the crust nicely browned. Serves 2.

From: Burton Ford

Minted Chicken with Sweet Orange Sauce

Servings: 4 servings

Ingredients:

4 115g chicken breast fillets
¾ cub Chopped fresh mint

SWEET ORANGE SAUCE:
½ cub White vinegar
1 tablespoon Sugar
1 cub Strained orange juice
1 teaspoon Cornflour
1 teaspoon Water
1 teaspoon Butter

Preparation:

Flatten the chicken evenly with a meat mallet. Spread mint evenly over each chicken fillet, roll up tightly, secure with toothpicks.
Place in ovenproof dish in a single layer, bake, covered in moderate oven for 25 mins, or until chicken is tender. Remove toothpicks, slice chicken, serve with sauce.

Sweet Orange Sauce:

Combine vinegar and sugar in small saucepan, stir constantly over heat, without boiling, until sugar is dissolved. Bring to the boil, boil rapidly, without stirring, until mixture turns light golden brown. Add orange juice, bring to the boil, reduce heat, simmer mixture, uncovered, until reduced by half. Add blended cornflour and water, stir constantly over heat until sauce boils and thickens.
Whisk in butter just before serving.

* Approx 790 kJ (188 cal) per serving *

Typed Ÿor you by : Sue Rykmans.

From: Jr Byers Date: 23 Feb 96

Moo Goo Gai Pan ( Chinese Dish )

Servings: 1 Servings

Ingredients:

2 Whole chicken breasts
½ teaspoon Salt
1 teaspoon Cornstarch
2 tablespoon Oil
1 cub Sliced celery
1 can mushrooms
1 Green pepper, sliced
1 can Water chestnuts
1 tablespoon Soy sauce
1 can Baby corn
¼ cub Blanched almonds
20 Pea pods

Preparation:

Preparation : Bone and skin chicken, cut into 1 inch slices. Shake pieces with salt and cornstarch. Stir-fry in hot oil until chicken turns white; approximately 2 minutes. Add mushrooms with liquid, green pepper, water chestnuts, baby corn and soy sauce. Cook 4 minutes longer. Add almonds. Good with hot rice.

From: Art Misero Date: 05 Oct 96

Moroccan Chicken Stew

Servings: 4 servings

Ingredients:

1 ½ teaspoon Ground cumin seeds
½ teaspoon Salt
¼ teaspoon Pepper
¾ pound Chicken breastsskinned and bonedcut in ½" strips
1 ½ cub Water, divided
20 Bite-sized pitted prunes(about 4 ½ oz)
Cooking spray
1 tablespoon Olive oil
1 ½ teaspoon Ground ginger
1 teaspoon Turmeric
½ teaspoon Ground cinnamon
1 ½ cub Onion(s), coarsely chopped
½ cub Chicken broth
4 cub Hot cooked couscous
3 tablespoon Sliced toasted almonds

Preparation:

Place first 3 ingredients in a large zip-lock bag. Add chicken; seal bag and shake to coat. Chill for 1 hour.

Combine 1 cup water and the prunes in a medium saucepan; bring to a boil. Remove from heat and let stand for 1 hour. Drain prunes, reserving ¬ cup cooking liquid.

Coat a nonstick skillet with cooking spray; add oil. Place over medium heat until hot. Add ginger, turmeric and cinnamon; cook for 1 minute, stirring constantly. Add onion and saut‚ for 8 minutes. Add chicken, remaining « cup water, prunes, reserved cooking liquid and chicken broth; bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes or until chicken is done.

Place couscous on a serving platter; top with chicken mixture, sprinkle with almonds and serve.

Cooking Light March 1995

From: Neysa Dormish Date: 27 Mar 96

No-Peek Chicken

Servings: 4 Servings

Ingredients:

1 Chicken, broiler-fryer, cut in serving pieces
1 ½ cub Minute Rice, uncooked
1 can Condensed Cream of Chicken soup (10 ¾ oz)
1 can Condensed Cream of Celery soup (10 ¾ oz)
1 package Dry Onion Soup & Dip Mix (1 ½ oz)

Preparation:

Preheat oven to 300F. Mix Minute Rice and both cans of soup in 13" x 9" baking dish. Distribute evenly in bottom of dish. Place chicken pieces in single layer on top of rice-soup mixture. Sprinkle dry onion soup over top. Cover tightly and bake at 300F for 2 ½ hours.

Source: Stolen from my wife's recipe box =B^> (origin unknown)

Entered by: Jim Speerbrecher, Waukesha WI, 10/93

Old Fashioned Chicken Pot Pie

Servings: 4 servings

Ingredients:

3 tablespoon Butter or margarine
3 tablespoon Flour; unbleached
¼ cub Green onion; chopped
1 Env. vegetable soup mix *
2 cub Milk
2 cub Chicken - cooked and cut up
10 ounce Broccoli spears; frozen **
¼ cub Parmeasan cheese; grated
⅛ teaspoon Pepper
Pastry for single crust pie
1 Egg yolk; large
2 tablespoon ; water

Preparation:

* Use Lipton's Vegetable Recipe Soup Mix in this recipe.
** Cook broccoli spears according to directions on package and drain. Cut into 1-inch pieces.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++

Preheat oven to 425 degrees F. In large saucepan, melt butter and cook flour with green onion over medium heat, stirring constantly, 3 minutes or until flour is bubbling. Stir in vegetable recipe soup mix blended with the milk. Bring just to the boiling point, then simmer, stirring constantly, 5 minutes or until thickened. Stir in chicken, broccoli, cheese, and pepper. Turn into a lightly greased 1 quart round casserole or souffle dish. With rolling pin, roll pastry into a 9-inch circle; arrange over casserole. Press pastry around edge of casserole to seal; trim off excess pastry, then flute the edges. Brush pastry with egg yolk beaten with water. With the tip of a sharp knive make small slits in pastry. Bake for minutes or until crust is golden.

Oregano Chicken

Servings: 4 servings

Ingredients:

1 Chicken, cut-up andquartered
Salt
Pepper
Oregano
¼ cub Butter
2 Lemons

Preparation:

Clean and pat dry chicken. Salt and pepper. Sprinkle with oregano until it is well covered. Dot with butter. Cut the lemons in half, squeeze over the chicken and place in a baking dish. Put in the leon rinds as well. Bake at 350 degrees for 1-½ hours.

Oriental Chicken

Servings: 4 servings

Ingredients:

2 ½ pound Broiler-fryer
2 large Green peppers; cut in strips
1 large Onion; diced
6 ounce Pea pods, Chinese; frozen
8 ½ ounce Water chestnuts; drained andsliced
4 ounce Mushroom stems and pieces
3 tablespoon Soy sauce
1 tablespoon Sugar
½ teaspoon Curry powder
8 ounce Pineapple chunks; drained

Preparation:

Cook chicken in boiling salted water until tender. Drain reserving 1/3 cup broth. When cook, bone and skin chicken; cut meat into small pieces.

Cook green pepper, onion, and pea pods in reserved broth until crisp-tender. Add remaining ingredients except pineapple, and cook about 2 mintues. Stir in pineapple, and heat thoroughly.

SOURCE: Southern Living Magazine, May 1980.
Typos by Nancy Coleman.

Oven Fried Chicken

Servings: 8 Servings

Ingredients:

2 cub Bread crumbs
1 teaspoon Nature's Seasonings or Spike
1 teaspoon Onion herb mixture
1 teaspoon Garlic powder
¼ teaspoon White pepper
½ teaspoon Celery salt
2 Egg whites; lightly beaten
1 cub Nonfat yogurt
3 pound Chicken pieces; skinless,
;defatted (thighs, legs, &
;breasts)
1 cub Flour
Nonfat margarine spray

Preparation:

Preheat oven to 425 degrees. Combine bread crumbs with spices.
Combine egg whites with yogurt. Roll chicken pieces in flour, then in yogurt, then in bread crumbs, coating thoroughly. Put chicken in a shallow baking dish. Spray chicken very lightly with margarine and bake for 35-40 minutes, or until crisp. Nutritional: Serving size 6 ½ ounces. Servings per recipe 8.

Oven Fried Corn Flake Chicken

Servings: 4 Servings

Ingredients:

3 pound Chicken; Cut Up, Fryer
2 Eggs; Large, Slightly Beaten
4 tablespoon Milk
2 ½ cub Corn Flakes; Crushed *
2 teaspoon Salt
½ teaspoon Pepper
5 tablespoon Butter; Melted

Preparation:

* Crush but do not pulverize the corn flakes.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++ Preheat oven to 350 degrees F. Wash chicken and pat dry. Mix together eggs and milk. Separately mix corn flake crumbs, salt, and pepper. Dip chicken into milk and egg mixture then into the crumb mixture coating each piece evenly. Set in well-greased baking pan.
Drizzle with melted butter. Bake, uncovered, for 1 hour.

Paella ( Spanish Chicken Seafood Casserole )

Servings: 8 servings

Ingredients:

4 pound Chicken-serving size pieces
¼ cub Sake plus 2T
2 tablespoon Soy sauce
5 ¾ cub Chicken stock
16 Clams little neck in shell
1 tablespoon Gingerroot, minced, fresh
1 cub Onions, green, chopped
3 cub Rice short grain uncooked
¼ cub Cilantro leaves chopped
1 tablespoon Szechuan chili sauce
1 pound Shrimp whole, raw
½ teaspoon Saffron threads crushed
1 ½ pound Mussels in shell
¼ cub Oil, olive plus 2T
1 ½ tablespoon Garlic minced
¼ pound Sausage, Chinese pork
1 cub Snow peas julienned

Preparation:

Shell, devein and butterfly the shrimp. Scrub mussels and clams and soak in several different changes of water until needed. Cut chinese sausage in thin diagonal slices and steam, 15 minutes. Pre-heat the oven to 350/F. Combine the chicken, chili sauce and 2 T of the sake in a bowl-set aside. Combine shrimp, 1 T of the soy sauce and 1 T of the sake in another bowl and set aside.Dissolve the saffron in some of the chicken stock and set aside. Heat ¼ cup of the olive oil in a large skillet: medium high heat. Add chicken pieces a few at a time, cook until browned on each side. Set aside untill all are browned. Pour off fat from skillett then add remaining (2T) olive oil, garlic and gingerroot. Cook for 1 minute then add green onion and cook 30 seconds more. Now add the steamed sausage and cook 1 more minute then add the rice and stir until it is all coated. Pour in the chicken stock, dissolved saffron, remaining ¼ cup of sake and remaining 1T soy sauce. Bring to a boil and cook over medium heat for 10 minutes. Add the snow peas, shrimp and chicken pieces and cover with rice mixture. Arrange clams and mussels on top, sticking up so they will open. Bake uncovered at 350/F for 30-40 minutes or until clams and mussels are open. Sprinkle the cilantro over the top and serve from the pan together with green salad and crusty bread.

From: Bobbie Beers Date: 11 Mar 96

Paprika Chicken

Servings: 1 servings

Ingredients:

1 Chicken, 8 to 10 pieces
2 tablespoon Oil
1 Onion grated
1 tablespoon Paprika
Salt
2 Tb to 3 tb tomato puree

Preparation:

Wash and dry the chicken pieces. Heat the oil in a pan, add the grated onion and brown. Add the paprika and when it bubbles put in the chicken pieces. Turn them over in the onion-paprika mixture.
Salt them and cover. Braise over a low heat, turning the chicken from time to time, for 45 minutes to 1 hour. The chicken will exude its juices and if the sauce is still rather runny when the chicken is cooked, add the tomato puree and stir. Cook a little longer and serve.

From "Mother Magyar" by Meryl Constance, Sydney Morning Herald, 12/8/92.

Posted by Stephen Ceideberg; February 18 1993.

Parmesan Chicken

Servings: 4 Servings

Ingredients:

½ cub Nonfat DressingMiracle Whip Free
¼ cub Grated Parmesan Cheese (1oz)
1 teaspoon Italian seasoning
4 Chicken breast halvesboneless, skinlessabout 1-¼ pounds

Preparation:

Stir dressing, parmesan cheese and seasoning. Place chicken on grill or rack of broiler pan. Grill or broil 8 to 10 minutes, brush with half of sauce during last 3 minutes; turn and continue grilling or broiling 8 to 10 minutes or until tender. Brush with remaining sauce during last 3 minutes. Makes 4 servings. Prep time: 5 minutes Cooking time: 20 minutes

Peanut Chicken

Servings: 6 Servings

Ingredients:

3 BONED CHICKEN BREASTS
½ cub CELERY CHUNKS
½ cub ONION CHUNKS
2 tablespoon SOY SAUCE
1 EGG WHITE
2 tablespoon (HEAPING) CORNSTARCH
½ cub CHICKEN BROTH
2 cub CORN OIL
3 tablespoon WATER
2 tablespoon ROASTED PEANUTS

Preparation:

Cut chicken in ¾ inch chunks. Mix 1 tbs. cornstarch and egg white with chicken. Preheat wok. Add oil and heat to 250 F. Put in coated chicken. Stir to separate chicken chunks. Cook 3 minutes. Drain chicken. Pour off oil. Stir fry onions in greased wok 1 minute. Pour in soy sauce. Stir. Now add celery, chicken and broth. Boil. Mix remaining tbs. of cornstarch with water. Stir into broth mixture until thickened. Add peanuts and serve at once. Temperature(s): HOT Effort: AVERAGE Time: 00:20 Occasion: HOLIDAY Source: YEN CHING Comments: SOUTH BRENTWOOD, ST. LOUIS Comments: BEVERAGE: WARM SAKI

Perfect Chicken Cacciatore

Servings: 4 Servings

Ingredients:

16 ounce Italian plum tomatoes,
Crushed
1/3 cub Dry white wine
1 small Onion, chopped
1 small Green pepper, seeded and
Chopped
2 Cloves of garlic, minced
1 Bay leaf
½ teaspoon Fennel seeds, crushed
1 teaspoon Dried oregano, crushed
½ teaspoon Ground coriander
¼ teaspoon Ground cinnamon
½ teaspoon Crushed red pepper
2 pound Broiler chicken, cut into
Serving pieces with skin
And fat removed OR two
Whole chicken breasts,
Halved, with skin and fat
Removed
Juice of ½ lemon
1 teaspoon Salt-free vegetable
Seasoning

Preparation:

1. Place tomatoes in small saucepan. Add all remaining ingredients : except chicken, lemon juice, and vegetable seasoning. Cover and : simmer for 5 minutes.
2. Season chicken with lemon juice and vegetable seasoning and broil on : both sides until lightly browned.
3. Arrange chicken pieces in baking dish sprayed with nonstick cooking : spray. Pour sauce over chicken.
4. Cover and bak in preheated 350F oven for 45 minutes, or until tender. : Remove bay leaf.
Serving suggestions: Serve with spaghetti and steamed vegetables such as zucchini, green beans, or peas and carrots.
Nutritional Information: 253 calories, 36.9gm protein, 5.7gm fat, 9.6gm carbohydrate, 1.4gm fiber, 96mg cholesterol, 105mg sodium ~--

Peruvian Chicken ( Aji De Gallina )

Servings: 1 batch

Ingredients:

4 pound Chicken
½ cub Oil
½ pound Nuts; chopped such as walnuts
2 teaspoon Ground garlic
6 Chiles; liquidized
4 slice Bread
1 large Can evaporated milk
4 ounce Grated Parmesan
1 large Onion; finely chopped
Salt and pepper to taste

GARNISHES:
6 Potatoes
Olives
Hard boiled eggs
Boiled rice to serve 8

Preparation:

Boil chicken in salted water. Bone and break into bite size pieces.

In a saucepan, heat oil and fry onion, garlic and chiles. Salt and pepper to taste. Fry until golden. Add bread, soaked in chicken broth, crusts removed. Cook slowly for 10 minutes; then add chopped nuts, grated cheese and chopped chicken. Two or 3 minutes before serving, add evaporated milk.

Decorate with halved potatoes, eggs quartered lengthwise, and olives.
Serve with boiled rice.

Yield: 8 servings.

From "Chile Pepper" magazine. Posted by Garry Howard - Cambridge, MA ~ garhow@a4450gh.esr.hp.com in Chile-Heads List. Formatted by Cathy Harned.

Philippine Chicken & Veal Stew ( Adobo )

Servings: 2 servings

Ingredients:

8 ounce Skinned and boned chicken
Breasts, cut into 1-inch
Pieces
8 ounce Veal, cut into 1-inch pieces
3 tablespoon Cider vinegar
2 tablespoon Soy sauce
1 ½ Garlic cloves, crushed
½ small Bay leaf
4 Crushed peppercorns
2 cub Water
Pimento to garnish
1 cub Cooked enriched rice,
Sprinkled with chopped fresh
Parsley

Preparation:

A typical stew which blends the Oriental and the Western cuisines. It is said that Philippine dishes require garlic and bay leaf from Spain, pepper from Malay, soy sauce from China, and vinegar to prove it's a native of the Philippines. DIRECTIONS: Broil chicken and veal on rack close to source of heat. Turn once to brown all sides.
Transfer to flameproof serving casserole with cider vinegar, soy sauce, garlic, bay leaf and peppercorns. Let stand at least 1 hour, turning meat pieces several times. Add water to cover meat. Cover casserole and let simmer very slowly for 1 to 1 ½ hours. At the end of the cooking process there should be very little sauce left in pan.
If necessary, remove cover and let simmer until liquid reduces.
Remove bay leaf. Garnish with pimento. Serve each portion over ½ cup rice. *From Weight Watchers International Cookbook*

From: Cathy Harned Date: 23 Dec 95

Philippine Lumpia

Servings: 12 servings

Ingredients:

2 pound Chicken, cut in serving
Pieces
½ pound Lean boneless pork butt,
Cut
In 2-3 pieces
1 medium Onion, peel, quarter
2 Celery tops
1 medium Bay leaf
2 teaspoon Salt
2 cub Water
1 small Green cabbage
¼ pound Slab bacon, trimmed of rind
And cut in ¼" dice
1 small Onion, peeled and cut
Crosswise into paper thin
Slices
2 teaspoon Finely chopped garlic
1 ½ pound Fresh green string beans,
Trimmed and cut diagonally
Into ¼" lengths
¼ pound Fresh bean sprouts, washed
And husks removed
1 cub Finely diced celery
2 tablespoon Soy sauce
Oil for deep frying

LUMPIA WRAPPERS:
2 cub All purpose flour
2 cub Cold water
Vegetable oil

Preparation:

Combine the chicken, pork, quartered onion, celery tops, bay leaf and 1 teaspoon salt in a heavy 3-4 quart saucepan. Pour in the water and bring to a boil over high heat. Reduce heat to low, cover tightly and simmer 20-30 minutes, or until chicken and pork are almost tender and show only slight resistance when pierced with the point of a small sharp knife. Remove chicken and pork, and when cool enough to handle, bone and skin the chicken and cut the meat and pork into ¼" dice.
Strain the broth and reserve it.
Remove and discard the tough outer leaves of the cabbage, cut the cabbage into quarters. Cut out the cores and slice the quarters crosswise into ¼" wide strips.
In a heavy 12" skillet, cook the bacon over moderate heat, stirring frequently until it is crisp and has rendered all its fat. With a slotted spoon, transfer the bacon to paper towels to drain.
Cook sliced onion and garlic in the bacon fat for about 5 minutes until the onion is soft and transparent but not brown. Add pork and chicken and stir 1-2 minutes, until the meat browns slightly. Add each vegetable in the following order: green beans, bean sprouts, celery and cabbage. Add the bacon bits, ½ the reserved broth, remaining salt and the soy sauce, turning constantly with a spoon, cook over medium heat 3 minutes longer. Transfer contents of the skillet to a colander and drain 10-15 minutes. Discard the liquid.
(Filling will keep at room temp. 2-3 hours). Assembly: shape about 1/3 cup of filling into a cylinder about 5" long and 1" diameter, place in the center of a wrapper, leave about 1 ½" of the wrapper exposed at each side. Roll the wraapper around the filling, tucking the ends inside as you roll. Heat oil in a deep fat fryer to about 375 deg F, and fry each lumpia about 2 minutes, or until they are golden brown and crisp. Drain on paper towels and serve immediately, or keep hot and serve. Wrappers: Combine flour and water and mix until it forms a smooth paste, the consistency of a heavy cream. Set a heavy 8" skillet over moderate heat for about 30 seconds. Dip a pastry brush in the oil and spread a light film over the bottom and sides of the skillet. Then immerse the tip of a 2" wide paintbrush into the batter, and with 5-6 overlapping strokes, cover the bottom of the skillet. Cook for a few seconds until it begins to curl away from the sides of the skillet. Lift the wrapper and transfer to a strip of lightly floured waxed paper. May be kept at room temp. no more that 2 hours.

Source: Pacific and Southeast Asian Cooking

Pollo Ahumado Con Pina ( Smoked Pineapple Chicken )

Servings: 4 servings

Ingredients:

1 Medium-sized chicken; cut up
3 cub Water
Salt
Freshly ground black pepper
1 Onion; chopped
3 tablespoon Vegetable oil
2 teaspoon Finely chopped parsley
1 Red bell pepper; seeded andfinely sliced
1 Green bell pepper; chopped
3 Coban chiles, or 2 chipotle;soaked in water and thenpureed
2 cl Garlic; minced
3 Carrots; sliced
½ pound Sugar snap peas or snow peas
1 cub Chopped fresh pineapple
2 teaspoon Oregano
½ teaspoon Saffron or oregano
½ teaspoon Salt
½ teaspoon Freshly ground black pepper
½ teaspoon Cumin
1 ½ cub Canned tomatoes with liquid
2 cub Rice
3 cub Chicken broth
¼ cub Raisins

Preparation:

In a large pot, combine the chicken with 3 cups water and the salt and pepper to taste and cook until tender, about 25 minutes. Remove the chicken, reserving the broth, and cut into bite-sized pieces.
In a large pot, saute the onion in the oil with the parsley until clear, but not brown. Add the bell peppers, smoked chiles, garlic, carrots, peas, pineapple, oregano, turmeric, salt, pepper, and cumin, stirring over low heat. Simmer for 5 minutes. Add the tomatoes with liquid, rice, reserved chicken, broth, and raisins; mix well. Bring to a boil. Reduce heat, cover, and simmer for 20 to 25 minutes until the liquid is absorbed.

Authors' heat scale: Medium

_Hot and Spicy Latin Dishes_ from Chili Pepper Magazine Dave DeWitt, Mary Jane Wilan, Melissa T. Stock Prima Publishing, 1995 ISBN 1-55958-484-X Typos by Jeff Pruett

Pot Roast Chicken

Servings: 1 Servings

Ingredients:

4 pound Frying chicken
Salt and pepper
1 teaspoon Poultry seasoning

Preparation:

Wash and Dry Chicken. Sprinkle cavity with salt, peper and seasoning.
Place in pot and cook.

Poulet Roti ( French Roast Chicken )

Servings: 4 servings

Ingredients:

1 large Roasting chicken (3-4lb)
½ Lemon
Salt & pepper
1 teaspoon Fresh tarragon OR
½ teaspoon Dried tarragon
3 (To 4) Strips bacon
2 tablespoon (To 4) butter; melted
Fresh watercress garnish

Preparation:

Preheat oven to 400 degrees F.

Wipe chicken with damp towel. Rub with lemon. Sprinkle cavity with tarragon. Salt and pepper outer skin. Place chicken on a rack in a shallow roasting pan. Cover with bacon and roast for 30 minutes.
Remove bacon, baste with butter and pan juices. Roast another 30 minutes. Baste, and roast a final 10 minutes. Remove chicken, let stand 5 minutes before carving. Garnish with watercress. Makes 4 servings.

Source: Bon Appetit, January 1977; typos by Dorothy Flatman 1996 From: Dorothy Flatman Date: 24 Jan 97

Pressed Chicken

Servings: 8 Servings

Ingredients:

1 Chicken, Cut Up
1 teaspoon Salt
¼ teaspoon Pepper
Water
1 Bay Leaf
Cloves To Taste
½ teaspoon Celery Seed
1 tablespoon Gelatin Softened In:
2 tablespoon Cold Water

Preparation:

Cut chicken in pieces. Cover with water. Add 1 teaspoon salt and ¼ teaspoon pepper. Cover. Simmer slowly until meat falls from bone.
Remove meat and bones from broth. Add 1 bay leaf, a few cloves, and ½ teaspoon celery seed to broth. Boil 10 minutes. Strain. Add 1 tablespoon gelatin, which has been softened in 2 tablespoons cold water, to each pint of broth. Stir until dissolved. Separate bones and meat. Shred meat. Combine meat and broth. Mix thoroughly. Pour into mold. Cover chicken with a plate. Weight down. Chill until firm.

The Household Searchlight

Provencal Chicken Cutlets

Servings: 4 Servings

Ingredients:

4 Chicken breasts halves
;boneless, skinless
⅛ teaspoon Salt
⅛ teaspoon Freshly ground pepper
1 tablespoon Olive oil
14 ½ ounce Can diced tomatoes; garlic
;and onion flavored
½ cub Roasted red pepper; sliced
2 teaspoon Pesto sauce
8 Kalamata olives; pitted &
;slivered
1 teaspoon Capers
1/3 cub Slivered basil

Preparation:

Pound chicken between sheets of waxed paper to ½ inch thick. Season on both sides with salt and pepper. In large skillet, heat oil over medium-high heat. Cook chicken 3 to 4 minutes per side, until browned and cooked through. Remove from skillet to plate; cover to keep warm. Add tomatoes, roasted red pepper, pesto, olives, and capers to skillet. Bring to a boil over medium heat; simmer 3 minutes or until thickened. Remove skillet from heat; stir in basil. Serve over chicken. Nutrition Info per serving: 250 calories (37% from fat), 10 g fat (2 g saturated), 75 mg cholesterol, 770 mg sodium, 10 g carbohydrate (3 g fiber), 29 g protein. % Daily Values: 10% calcium, 15% iron. Source: Internet, The Redbook Cook, http://homearts.com/helpers/cooking/05chicr1.htm. MM: Lyn.

From: Lyn Ortiz Date: 07-03-96 (11:37)

Puerto Rican Caldo Gallego

Servings: 8 servings

Ingredients:

½ pound Dried white beans, soaked
Overnight -- drained
1 pound Chicken thighs
½ pound Spanish Chorizo sausage or
Mexican Chorizo -- cut in
½ " pieces
½ pound Ham -- chopped
¼ pound Salt pork -- diced
1 medium Yellow onion -- peeled and
Chopped
3 Cloves garlic -- peeled and
Chopped
2 teaspoon Worcestershire sauce
Few shots Tabasco
2 ½ quart Water
½ pound Potatoes, peeled, quartered
Sliced
½ pound Green cabbage -- sliced
Thin
2 cub Kale, tough stems removed --
Sliced thin
½ pound Turnips, peeled, quartered
Sliced
Salt and pepper -- to taste

Preparation:

Place the beans, chicken, chorizo, ham, pork, onion, garlic, Worchestershire
sauce, Tabasco, and water in a 6-8 quart soup pot. Bring to a boil, then turn
down to a simmer. Cook, covered, for 45 minutes. Remove the chicken peices
from the pot and debone. Set the meat aside and discard the bones.

Add the remaining ingredients except the salt, pepper and chicken to the pot.
Simmer, covered, for 25 minutes, and then add salt and pepper.
Return the chicken meat to the pot and simmer for a few more minutes.
Top with chopped
dill. (Optional)

Recipe By : The Frugal Gourmet on Our Immigrant Ancestors

From: Dot Shields Date: 26 May 96

Quaker's Tantalizing Baked Chicken

Servings: 4 Servings

Ingredients:

1 cub Quaker Oats, uncooked (quick or old-fashioned)
1/3 cub Grated parmesan cheese
½ teaspoon Paprika
½ teaspoon Salt (optional)
⅛ teaspoon Pepper
1 Broiler-fryer chicken (2-½ to 3-½ lb), cut up
1/3 cub Milk
¼ cub Margarine or butter; melted

Preparation:

Heat oven to 375 F. Place dry ingredients in blender container or food processor bowl; cover. Blend or process about 1 minute, stopping occasionally to stir. Coat chicken pieces with oat mixture; dip into milk. Coat again with oat mixture. Place in 15x10-inch jelly roll pan; drizzle with margarine. Bake 55 to 60 minutes or until juices run clear when chicken is pierced with fork.

NUTRITIONAL ANALYSIS per serving: * calories 551 * carbohydrates 17 g * protein 51 g * fat 31 g * calcium 175 mg * sodium 570 mg * cholesterol 140 mg * dietary fiber 1 g

Source: "Hurry, Let's Eat!" Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias

Quesadillas, Chicken

Servings: 1 Servings

Ingredients:

4 Cooked chicken breasts
½ small Onion, copped
2 cl Garlic,chopped
¼ Green pepper, diced
2 Fresh jalapeno peppers
4 Mushrooms, sliced
4 ounce Monterey Jack, shredded
½ Jar taco sauce
10 Tortillas
Olive oil
Salsa, sour cream, lettuce
And tomatoes

Preparation:

Preparation : Place 2 tablespoons olive oil in frying pan with the onion, garlic, green pepper, jalapeno pepper, and mushrooms. Cook 1 minute. Do not let garlic brown. Add ½ jar taco sauce. Cook about 1 minute. Add shredded chicken; toss to coat. Add Monterey Jack cheese; cover and simmer 5-10 minutes until chicken is hot and cheese is melted. Place 1 tablespoon olive oil in a skillet. Heat on medium until very warm. Place flour tortillas in pan and warm both sides.
Place tortilla on a plate and fill one side with chicken-cheese mixture. Fold over to cover mixture. Top with salsa, about 1 ½ tablespoons sour cream and a few black olive slices. Serve with lettuce and tomatoes, refried beans, or rice and beans.

Quick Chick'n Dumplings

Servings: 4 Servings

Ingredients:

2 ½ pound Assorted Chicken Pieces
½ cub Chopped onion
2 Thin lemon slices
1 Bay leaf, small
1 teaspoon Salt
¼ teaspoon Pepper
2 ½ cub Water

DUMPLINGS:
1 cub Sifted flour
1 teaspoon Baking powder
½ teaspoon Salt
1 tablespoon Chopped onion
⅛ teaspoon Nutmeg
2 Egg yolks, beaten
½ cub Half-and-half cream

Preparation:

In a kettle with a tight fitting lid, place the chicken, onion, lemon, bay leaf, salt, pepper and water. Bring to rolling boil and skim away any froth that gathers. Cover tightly and simmer for 30 minutes, or until a chicken breast can be pierced with a fork. Turn pieces of chicken over once or twice during this cooking period.

Dumplings: Mix well the flour, baking powder, salt, chopped onion and nutmeg. Alternately add the beaten eggs and cream to the flour mixture, stirring after each addition. Mix until all is smoothly blended. Drop teaspoonsful of the mixture on top of the bubbling chicken mixture. Close cover tightly again and simmer for another 15 minutes without opening cover. When ready to serve, break dumplings apart with a fork, arrange on a platter with the chicken, and pour the remaining gravy over all. Submitted By PGL@IGLOU.COM (DON THOMAS) On 27 FEB 1995 053129 -0700

From: Shelly Crawford <crawfs@brain.Misdate: Thursday, February 20, 1997 3:49

Rainy Day Chicken Soup

Servings: 4 To5quarts

Ingredients:

4 Chicken breasts
8 cub Water
10 Chicken bouillon cubes
½ cub Chopped onion (I used ¼ c. dried onion
¼ cub Parsley (I used 2 TB dried)
½ teaspoon Pepper
2 quart Water
6 Carrots; sliced
4 medium Potatoes; peeled & cubed
6 ounce Noodles (fettuccine works best)
¾ pound Velveeta
¾ cub Minute (instant) rice

Preparation:

1. Cook together until chicken is done: 8 cups water,4 chicken breasts, 10 chicken bouillon cubes, ½ cup chopped onion (I used ¼ cup dried onion), ¼ cup parsley (I used 2 TB dried parsley), & ½ tsp. pepper. Remove chicken from broth. Cool and cube. Add in at step #6.

2. To broth add and bring to a boil: 2 quarts water

3. Add and cook for 10 minutes: 6 carrots, sliced

4. Add and cook 10 minutes, or until done: 4 medium potatoes, peeled and cubed and 6 ounces noodles (broken up fettuccine noodles work best)

5. Remove from heat and add: ¾ lb. Velveeta (I use the light Velveeta)

6. Add: ¾ cup minute (instant) rice and cubed chicken.

7. Stir, cover and let stand for 10 minutes before serving.

From Diane Story's Kitchen

From : Denise Rounds

From: Teri Chesser Date: 04 Feb 97

Randy Farkas Jerked Chicken

Servings: 4 servings

Ingredients:

1 Chicken (1 lb) washed and quartered
½ teaspoon Seasoned salt
½ teaspoon Garlic powder
½ teaspoon Black pepper
½ teaspoon Crushed chili peppers
2 teaspoon Soy sauce, dark

SAUCE:
½ cub Breadcrumbs, dry
½ teaspoon Seasoned salt
½ teaspoon Thyme
1 large Onion
½ teaspoon Pimento seed (Allspice berries)
2 Garlic cloves
1 cub Water

Preparation:

Mix seasonings and soy sauce and rub over the chicken pieces. Cover and refrigerate overnight to marinate. The next day, bake marinated chicken in 350F oven for 1-½ hours. Meanwhile, make the sauce by blending all ingredients in blender or food processor until smooth.
When chicken has cooked for 1-½ hours, remove from the oven and dip each piece in blended sauce mixture. Return chicken to oven and bake an additional 15 minutes. Meanwhile, boil remaining sauce for 15 to 20 minutes, or until thickened. Serve hot sauce with the chicken.

From Lloyd's Caribbean Bakery, Calgary, Alberta Appeared in Calgary Sun, Monday, June 4, 1990

Posted by Fred Towner
Submitted By KAREN MINTZIAS On 11-15-93 (11:02)

Reality Coq Au Vin

Servings: 6 servings

Ingredients:

1 tablespoon Olive oil, divided
1 tablespoon Butter, divided
2 ounce Pancetta finely dicedor substitute lean bacon
8 ounce Wild mushrooms, halvedor sliced if large
8 ounce Button mushrooms halvedor quartered if large
3 ½ pound Chickencut in serving pieces
6 ounce Small white oniontrimmed and peeled or
1 cub Frozen pearl or petiteonions, thawed
¼ cub Carrot, finely chopped
¼ cub Onion(s), finely chopped
1 tablespoon All-purpose flour
1 ½ cub Good quality dry red wine
Salt and pepper to taste
2 large Sprigs thyme (leaves) or
½ teaspoon Dried thyme
1 cub Chicken broth
Italian flat-leaf parsleyto garnish

Preparation:

In a heavy, heat-proof casserole, place half the olive oil. Add pancetta and saute until crisp. Remove pancetta with a slotted spoon and place on paper towel. Add half the butter to the casserole. Add mushrooms and saute on high heat until any liquid evaporates and mushrooms are cooked, Remove mushrooms with a slotted spoon. If casserole is dry, add remaining olive oil and butter. Add chicken, fat side down, and small onions; brown on medium-high heat on all sides. Remove chicken and onions with a slotted spoon. Add carrot and onion; saute until tender on medium heat, stirring frequently, until onion is softened. Stir in flour and cook, stirring frequently, for 2 minutes on medium heat. Stir in wine and bring to a simmer. Add thyme, chicken and pancetta. Add mushrooms and broth.

Cover and simmer over low heat for 50 minutes. At this point the sauce will be thin. Remove chicken with a slotted spoon and reduce sauce, boiling until thickened. Taste and add salt and pepper if necessary. Return chicken to sauce and heat.

: Baltimore Sun

From: Diane Lazarus Date: 23 May 96

Roast Chicken Breast

Servings: 1 Servings

Ingredients:

No Ingredients Found

Preparation:

Roast chicken breast - I usually sprinkle with a liquid like lemon juice, then coat with a seasoned breadcrumb blend. Make a bunch of this and put it in an old shaker (like a Mrs. Dash shaker or something) out of breadcrumbs and herbs like sage, parsely flakes, Basil, onion powder, marjoram, or else the Mrs. Dash, a little salt and pepper.

Cook it for about 35-40 minutes at 350-400 degrees, perhaps in a toaster oven. Serve with rice (to make the rice less boring, add chicken bullion mix, raisins, herbs, whatever)

Submitted By SHARON STEVENS On 04-03-95 (1322)

Roast Lemon & Coriander Chicken

Servings: 4 Servings

Ingredients:

6 Cloves garlic -- minced
1 Lemon -- zest only
2 teaspoon Cumin
1 tablespoon Coriander
Salt and pepper
6 tablespoon Olive oil
2 Chicken (4 lb each)
3 Lemon -- halved
8 Sprigs cilantro

Preparation:

Make a spice paste by combining the garlic, lemon zest, cumin, coriander, salt, pepper, and halve the olive oil. Set aside. Preheat the oven to 400. Remove the giblets from the package inside the cavity of the chickens and scatter over the bottom of a large roasting pan. Remove visible fat from around the cavities. Wash inside and out and pat dry. Rub plenty of salt and pepper into the walls of the cavitites. Run your fingers under the skin of the breasts and legs of each chicken, gently separating it from the meat.
Rub the spice paste under the skin, coating as much of the meat as you can reach. Rub the outside of the chicken, breast side down, in the roasting pan. Roast for 30 minutes. Turn the chickens breast side up. Squeeze the lemons all over the chickens and stuff the empty lemon halves into the cavities of the chickens along with the cilantro sprigs. Reduce the oven temp to 350 and continue roasting the chickens for another 1 ½ hours. Let rest for 10 minutes before carving. Cut chicken into thigh, drumstick, wing, breast half and back sections. Serve 2 breasts, 2 drumsticks and 2 thighs. Reserve 2 backs, 2 thighs and 4 wings for Lemon Chicken Couscous. Reserve at least ½ cup drippings for Lemon Chicken Couscous.

Roast Poultry with Cherry Sauce

Servings: 1 Servings

Ingredients:

1 small (10-12 lb) turkey/chickenroasted in covered grillor in an oven
¼ tablespoon Ginger
4 tablespoon Sugar
¼ teaspoon Salt
¼ teaspoon Dry mustard
½ cub Michigan cherry wine
1 tablespoon Grated orange rind
1 ½ tablespoon Cornstarch
½ cub Orange juice
¼ cub Currant jelly
1 pound Pitted tart cherries waterpacked and drained
2 tablespoon Brandy

Preparation:

In a sauce pan, combine ginger, sugar, salt, dry mustard and corn starch. Add cherry wine, orange rind, orange juice and currant jelly.
Cook, stirring constantly, until thickened. Add drained cherries and brandy before serving and heat through. Serve with roasted poultry.

Roasted Chicken Breasts with Cranberry Port Sauce

Servings: 12 Servings

Ingredients:

12 Chicken breasts, boneless

STUFFING:
2 tablespoon Butter
1 medium Onion, finely chopped
1 pound Mushrooms, finely chopped
3 Zucchini, grated and drained
1 teaspoon Tarragon, dried
½ cub Whipping cream
2 tablespoon Lemon juice
¼ cub Breadcrumbs
¼ cub Parsley, finely chopped
Salt
Pepper, fresh ground

SAUCE:
½ cub Port
1 cub Red wine
2 tablespoon Butter
½ cub Cranberries, dried
2 cub Chicken stock

Preparation:

To buy boneless chicken breasts with the skin on, purchase chicken breasts on the bone and ask your butcher or supermarket to remove the bones but leave the skin intact. It is a much more beautiful presentation and it keeps the chicken moist. Bones can be used to make stock or discarded. If you prefer, or can only obtain skinless chicken, then make a cut on the bottom of each breast the length of the breast to form a pocket. Stuff each breast with same amount of filling and turn slit side down. Brush top with a film of Dijon mustard and continue with recipe. To heighten mushroom flavour, add one 10g package of soaked dried mushrooms along with the regular mushrooms, if desired. Dried currents may be substituted for cranberries. Trim chicken breasts of any fat. Heat butter in skillet on medium high heat. Add onion, saute until softened the add mushrooms and zucchini. Saute until all liquid has evaporated, stirring occasionally, about 10 minutes. Stir in tarragon and cream.
Continue to cook until cream has reduced and mixture is thick, about 5 minutes. Stir in lemon juice and add enough breadcrumbs to hold mixture together. Add parsely and season well with salt and pepper.
Season chicken breasts with salt and pepper. With fingertips, make a pocket between skin and flesh of each chicken breast. Stuff about 1/3 c filling under skin, tucking skin around breast to enclose stuffing.
Place chicken breasts in large oiled (preferably metal) baking dish or roasting pan. Dot with butter, refrigerate until one hour before baking. Baking in 400F (200C) oven for 30 to 40 minutes or until juices run clear. If skin is not quite crisp enough, place under broiler to crisp it. While chicken is baking, place sauce ingredients in pot and bring to boil over medium high heat. Reduce by half, skimming occasionally, about 25 minutes. Over low heat, whisk in butter, 1 tb at a time, until sauce is slightly thickened and glossy.
Just before serving, skim any fat off pan juices and add juices to sauce. Either slice chicken breasts into ¼ inch slices before serving and coat with sauce or serve chicken breasts whole and place sauce in sauce boat. Garnish with extra dried cranberries, if desired.

Roasted Chicken Breasts with Five Spice Glaze

Servings: 4 Servings

Ingredients:

1 small Shallot, peeled and minced
1 medium Garlic Clove, peeled
And minced
1 tablespoon Plus 2 ts Brown Sugar
¾ teaspoon Five-Spice Powder
1 ½ teaspoon Sesame Oil
1 ¼ teaspoon Vegetable Oil
1 tablespoon Plus 2 ts Fish Sauce
4 Chicken Breasts, skinless,
On bone
1 tablespoon Lime Juice
4 Lime Wedges

Preparation:

Combine the shallot, garlic, brown sugar, five-spice powder, sesame oil, vegetable oil and fish sauce. Spread about half of the mixture on the chicken and marinate 30 minutes at room temperature, or refrigerate for longer marination, up to 24 hours.

Place the chicken on a rack in a roasting pan. Bake in a preheated, 350-degree oven 15 minutes.

Stir the lime juice into the remaining five-spice mixture. Spoon over the chicken and continue baking 15-20 minutes, until the chicken tests done.

Let each person squeeze lime juice over the chicken.

Per Serving: 207 calories, 27 g protein, 7 g fat, 3 g carbohydrates

Source: "The Simple Art of Vietnamese Cooking" by Binh Duong and Marica
Kiesel - San Diego Union-Tribune (March 3-4, 1993)

Shared by: Norman R. Brown

Rosemary Lemon Chicken

Servings: 4 Servings

Ingredients:

4 large Chicken Breasts
½ cub Lemon Juice
1 teaspoon Grated Lemon Peel
2 tablespoon Honey
2 tablespoon Vegetable Oil
2 tablespoon Fresh Rosemary,, Chopped

Preparation:

Marinate the chicken in the rest of the ingredients for 30 minutes to several hours. Cover and bake at 375F for 30 minutes, remove cover and bake for another 20 minutes. This recipe is for chicken breasts that still have the bone in. If you use chicken breast fillets reduce the baking time to 15 minutes covered and 15 minutes uncovered.
From: Terri Woltmon Date: 04-15-94 (20:09) Number:
208 From

Royal Mistress Chicken Wings

Servings: 4 servings

Ingredients:

12 Chicken wings
1 cub Oil
5 Slices ginger
½ teaspoon MSG (Optional)
1 cub Wine
10 Slices bamboo shoot
1 tablespoon Cornstarch
2 Scallions (Spring onions)
1 tablespoon Granulated Rock Sugar
1 teaspoon Salt
3 tablespoon Soy Sauce
Sesame oil

Preparation:

Cut off the ends and joints from the chicken wings, save only the middle sections. Rinse and Scald in boiling water. Slice the scallion. Heat oil in wok, add rock sugar. When the melted sugar turns golden brown, add chicken wings, scallions, ginger,salt, MSG and Soy Sauce. Stir-Fry well, add wine and stock. Simmer over low heat 20 min. Add bamboo shoot slices, switch to high heat and boil for ½ minute, when there's almost no juice left, add cornstarch paste and drip some sesame oil over it all.
Remove and serve.
mm'd by tpm Epson qx-10

--

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Blue Wave/QWK v2.10

~!- WILDMAIL!/WC v4.00
! Origin: Bear Heaven BBS..Millbrook NY (1:2624/701.0) Ä Area: Cooking
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 2001 Date: 20 Jul 95 00:56 From: Tom Malatino Read: Yes Replied: No
To: All Mark:
Subj: 2 Oriental Chickens
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ ÄÄÄÄ ÄÄÄ

Ruby Chicken

Servings: 4 Servings

Ingredients:

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

Preparation:

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

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

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

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

From: Kaz Langridge Date: 09-09-96 (21:26)

Sali Jardaloo Murgi ( Chicken with Apricots & Potato )

Servings: 6 Servings

Ingredients:

3 pound Chicken, skinned
4 Thai chile, whole dried
Cinnamon stick, 2"
1 ½ teaspoon Cumin, whole
2 teaspoon Ginger, fresh
1 teaspoon Garlic, finely crushed
15 Apricots, dried, pitted
6 tablespoon Oil
2 Onion, large
2 tablespoon Tomato paste
1 cub Water
1 ¼ teaspoon Salt
2 tablespoon White malt vinegar
1 ½ tablespoon Sugar

POTATO STRAWS:
Oil, for deep frying
1 large red, peeled
1 tablespoon Salt

Preparation:

Approx. Cook Time: 4:00

Peel and cut the onions in half lengthwise, then cut them crosswise into very fine half-rings. Mix tomato paste and water. Break up cinnamon stick somewhat. Peel ginger and grate finely.

Cut the chicken into serving pieces. I say if you do it right, you get 11 pieces: two wings, two drumsticks, two thighs, a back, two breast halves, the pulleybone, and the giblets. This means cut it up yourself, rather than leave it to some idiot with a meat saw at the supermarket.

Put the chiles, cinnamon, cumin seeds, cardamom pods and cloves into a spice grinder or coffee grinder and grind as fine as possible. If you don't have a spice grinder, use a mortar and pestle and be prepared to take forever getting the spices to the proper degree of powder.

Put the chicken in a large bowl, and add 1 t. of the ginger, ½ t.
of the garlic, and half the ground spices. Mix well with your hands, rubbing the seasonings into the chicken. Set aside for 1 hour.

Put the apricots in a small pan with 2 cups of water. Bring to a boil.

Turn the heat down and simmer, uncovered, until the apricots are tender but not mushy. When the apricots are tender, turn off the heat and let the sit in their own juice.

When the chicken is through marinating, heat the 6 T. of oil in a wok or very large, heavy skillet. When hot, put in the onions. Stir and fry until they turn a rich, reddish-brown color. Turn the heat down to medium and add the rest of the ginger and garlic. Stir once or twice, and add the remaining ground spices. Stir once or twice and put in all the chicken. Stir an brown the chicken lightly for 5 minutes. Now put in the tomato paste liquid and the salt. Bring to a boil. Cover, reduce the heat to low, and simmer gently for 20 minutes. Add the vinegar and sugar. Stir to mix. Cover again and simmer for another 10 minutes. Turn off the heat, and skim off a much of the fat as possible.

Put the apricots into the pan with the chicken. If the apricots were only sitting in about 2 or 3 tablespoons of liquid, put that in the pan. If there is more liquid than that, discard the extra. Gently slip the apricot in between the chicken pieces and let them soak in the sauce for at least 3 minutes.

Make the potato straws: fill a large bowl with about 2 quarts of water. Add the salt and mix. Grate the potato as coarsely as possible.

Put the potato into the bowl of water. Stir the potatoes around with your hand. Now remove the potatoes from the water, a handful at a time, squeezing out as much water as possible. Spread the potatoes on a dish towel. Pat with paper towels to dry off as much moisture as possible.

Pour vegetable oil into a wok or cast-iron frying pan to a depth of 2 inches. Heat over a low heat, and let the oil heat slowly. Don't try to force it. When it is hot--this may be 10 minutes or so--put in a smallish handful of the uncooked potato straws, which will begin to bubble. When they stop bubbling, stir them until they are crisp and a pale gold color. Remove with a wire spoon or slotted spoon and leave to drain on a plate lined with paper towels. Continue and repeat until all the potato is used. When ready to eat, put the chicken in a warmed serving dish and garnish with the potato straws.

The Taste of India, Madhur Jaffrey

Salt Roasted Chicken

Servings: 4 servings

Ingredients:

3 pound TO 4-pound roasting chicken
1 tablespoon Freshly squeezed lime juice
1 ½ teaspoon Freshly ground black pepper
1 Medium-size onion
3 tablespoon Butter
1 tablespoon Salt
2 teaspoon Bell's poultry seasoning
Chutney

Preparation:

Serves 4 to 6. Preheat the oven to 4500. Wash the chicken, burn off any pin feathers, and place it in a roasting pan. Cut half of the butter into small pieces and, gently lifting the skin of the chicken breast, place most of them between the skin and the flesh. Reserve a few bits for the body cavity of the chicken. Heat the other half of the butter in a small saucepan with the lime juice. Pour the butter and lime juice mixture over the chicken. Prepare a mixture of the salt, pepper, and poultry seasoning and rub it all over the chicken, reserving a bit. Peel the onion and rub it with the reserved seasoning mixture. Place it in the chicken's body cavity. Place the chicken in the oven and cook for 5 minutes. Reduce the heat to 350 degrees and bake for 40 minutes. Do not baste the chicken, as the skin will become crackling crisp, but check occasionally to see that it is browning nicely. Serve hot with chutneys as accompaniment.

from CARIB.ZIP d/l from Salata BBS

From: Teri Chesser Date: 17 Jun 96

San Antonio Chile Verde

Servings: 6 servings

Ingredients:

1 medium Onion; coarsely chopped
1 Garlic clove; minced
1 tablespoon Vegetable oil
1 can No salt added tomatoes (16 oz.), chopped
¾ cub Clear chicken broth (ready to serve, with 1/3 less salt)
1 tablespoon Ground cumin
2 Chicken breast halves
8 ounce Canned whole green chilies rinsed, drained, and coarsely chopped
3 tablespoon Chopped cilantro
2 tablespoon Kikkoman Lite Soy Sauce

Preparation:

Saute onion and garlic in hot oil in large saucepan or Dutch oven until soft. Stir in next 3 ingredients. Arrange chicken, skin side down, in liquid. Cover and simmer 35 minutes, or until chicken is tender. Remove pan fro heat. Remove chicken; cool. Shred chicken, discarding skin and bones. Return chicken to pan; stir in remaining 3 ingredients. Heat to serving temperature.

Source: An American Cooking Tour Featuring Kikkoman Low-Salt Sauces Reprinted with the permission of Kikkoman International Inc.
Electronic format courtesy of Karen Mintzias

Santa Fe Chicken

Servings: 8 Servings

Ingredients:

Black Bean Relish; *
8 Chicken Breast Halves; **
¼ cub Vegetable Oil
2 tablespoon Lime Juice
½ teaspoon Salt
¼ teaspoon Pepper
2 Cloves Garlic;Finely Choppe
½ cub Onion; Chopped, 1 Medium
14 ounce Artichoke Hearts; ***

Preparation:

* See Sowest 2 for recipe. ** Chicken Breast Halves should be boneless and skinless. *** There should be 1 can (14 oz) of Artichoke hearts, drained and cut into quarters. Prepare Black Bean Relish and set aside. Place the chicken breasts in a shallow glass or plastic dish. Mix remaining ingredients except the artichoke hearts; pour over the chicken. Cover and refrigerate for 1 hour. Set oven control to broil. Remove chicken from the marinade. Place chicken on a greased broiler pan (with out the rack); brush with the marinade.
Broil chicken with the tops about 4 inches from the heat until light brown, about 10 minutes. Turn chicken over and brush with the marinade. Arrange the artichoke hearts around the chicken. Broil until chicken is done, about 8 to 11 minutes longer. Serve with Black Bean Relish.

Satay Chicken

Servings: 6 Servings

Ingredients:

RUB:
6 Cloves of garlic, minced
4 teaspoon Ground coriander
4 teaspoon Brown sugar,packed
1 tablespoon Black pepper
2 teaspoon Salt

MARINADE:
½ cub Soy sauce
4 teaspoon Finely chopped ginger root
2 tablespoon Lime juice
6 tablespoon Peanut oil

Preparation:

Rub:

Combine rub ingredients and rub into chicken pieces. Allow to stand for 45 minutes.

Combine marinade ingredients and add chicken pieces. Do this in a non aluminum pan. Store in the refigerator at least 6 hours, or overnight.

Grill, being careful not to overcook. Serve with peanut sauce. I do this sometimes using boneless breast, which I cut either into chunks or strips (threaded on skewers), and sometimes just using chicken pieces. Enjoy!!!

Saucy Caribbean Chicken

Servings: 4 servings

Ingredients:

¼ cub Chili sauce
2 Green onions; thinly sliced
1 Jalapeno pepper; seeded andchopped
1 cl Garlic; halved
1 tablespoon Oil
1 tablespoon Lemon juice
1 tablespoon Chicken broth; or water
¼ teaspoon Salt
¼ teaspoon Ginger
¼ teaspoon Allspice
2 ½ pound Chicken pieces; meaty

Preparation:

For sauce, in a small mixing bowl combine chili sauce, green onions, pepper, garlic, oil, lemon juice, chicken broth, salt, ginger and allspice. Remove skin from chicken, if desired. Rinse chicken; pat dry. Preheat gas grill. Place chicken, bone side up, on grill rack over medium heat. Cover and grill for 35 to 45 minutes (or 50 to 60 for indirect heating), turning once halfway through. Brush with sauce frequently the last 10 minutes of grilling. 308 calories and 16 grams fat. Source: BH & G Gas Grill Cookbook

Sauteed Chicken Livers with Mushrooms & Onions

Servings: 4 servings

Ingredients:

1 pound Chicken livers
1 pound Mushrooms, sliced
1 small Onion, sliced thin
4 tablespoon Butter
2 tablespoon Olive oil
Salt & freshly ground pepper
½ cub Dry white wine
4 Slices of buttered toast
2 tablespoon Chopped parsley

Preparation:

Clean the livers by removing any connective tissue and cut them in half. Pat dry on paper towels. Heat the butter and oil, add the mushrooms and onions and saute until nicely brown, stirring occasionally. Add the chicken livers and cook for 5 to 6 minutes.
Season with salt and pepper. Add the wine and cook, stirring to incorporate any pan drippings for an additional minute or two. Adjust the seasonings. Serve on squares of hot buttered toast and garnish with parsley.

Typed by Richard Hollis

From Lake Charles American Press Food section (Oct 5, 1994)

Savoury Stuffed Chicken

Servings: 4 Servings

Ingredients:

4 Chicken Leg quarters
1 ounce Fresh Brown Breadcrumbs
4 ounce Canned Sweetcorn with redpepper, drained
1 teaspoon Wholegrain mustard
3 ounce Cheddar Cheese, Grated
Salt and Pepper
2 tablespoon Oil

Preparation:

Remove the leg bone from the thigh of the chicken by cutting away the flesh and twisting the bone so it breaks at the joint.

Set the oven to 200C/400F/Gas Mark 6.

Mix together the breadcrumbs, sweetcorn, wholegrain mustard, grated cheddar and seasoning.

Use to stuff the cavity of each chicken leg and tie securely with string to enclose thre filling.

Place on to a baking sheet and brush with oil.

Bake for 45 minutes, until chicken is cooked through and golden brown.

Serve hot or cold with pasta and quartered tomatoes or a side salad.

Savoury Thyme Chicken

Servings: 4 Servings

Ingredients:

750 g Chicken pieces
2 tablespoon Vegetable oil
425 g Whole tomatoes (canned)
1 small Onion, chopped
1 Clove garlic, chopped
1 teaspoon Dried thyme =OR=
Several sprays fresh thyme
Salt and pepper

Preparation:

Arrange the chicken pieces in an ovenproof dish. Pour oil over the chicken, then spread the tomatoes and their juices over the pieces.
Top with onion, garlic, thyme, salt and pepper, and bake in a 180~C (350~F) oven for approximately 1 hour, or until the chicken is cooked, basting it occasionally with the liquid in the dish. Serve hot.

Hemphill's Book Of Herbs.

Scalloped Chicken

Servings: 4 servings

Ingredients:

⅛ cub Butter
2 tablespoon Cornstarch
¼ cub Water
2 cub Stock, chicken
1 cub Bread crumbs
2 cub Rice; cooked
8 ounce Beans, green
1 cub Chicken, cooked
1 Eggs, hard-boiled
8 ounce Cheese, cheddar

Preparation:

Melt butter in saucepan; dissolve cornstarch in water. Add stock to pan and bring to boil. Stir in dissolved cornstarch and cook until thickened, stirring frequently. Peel and slice hard-boiled egg.

Spray casserole with nonstick cooking spray. Layer ½ bread crumbs, then ½ rice, then ½ green beans, then ½ chicken, then ½ egg, then ½ cheese. Repeat except for last layer of cheese. Pour sauce carefully over casserole ingredients, then top with remaining cheese.
May be refrigerated at this point up to 24 hours.

Preheat oven to 350; bake for 1 hour. Or microwave on HIGH for 10 minutes.

Sylvia's comments: I was low on bread crumbs but had plenty of matzoh meal, so used that. I also didn't feel like messing with hardboiling an egg, so I left it out. And I made it last night to feed us tonight, which is NOT in the original directions. Nor is the nuking, but I don't have time to bake something an hour when we get home from work/school and I have two hungry kids wanting dinner RIGHT THEN! I think I should have mixed the bread crumbs into the sauce and topped the first layer with ½ the sauce before repeating the layers; it was quite difficult to get the sauce down into the casserole. This was NOT a hit with the kids. Peter said it was okay.

Copyright 1993 by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005

Seasoned City Chicken

Servings: 4 Servings

Ingredients:

1 Egg
¼ cub Water
1 package Blue cheese salad dressing
6 City chicken*(about 1 ½lb)
¾ cub Dry bread crumbs
¼ cub Shortening
1 teaspoon Salt
⅛ teaspoon Ground pepper
¼ cub Dry red wine

Preparation:

Beat egg and water slightly; stir in salad dressing mix. Dip city chicken into egg mixture; coat with bread crumbs.¶ Melt shortening in 10-inch skillet. Brown city chicken in hot shortening. Sprinkle with salt and pepper; add wine. Heat to boiling; reduce heat. Cover and simmer until done, about 1 hour. Add additional wine to cover bottom of skillet when necessary.¶ *NOTE: Equal parts of pork and veal cubes placed on skewers.¶

Sesame Chicken

Servings: 4 Servings

Ingredients:

¼ cub Chicken stock
6 tablespoon Fresh lemon juice
3 tablespoon Sugar
2 teaspoon Grated lemon zest
2 teaspoon Plum sauce
¾ cub All purpose flour
2 Eggs, beaten
½ cub White sesame seeds
2 teaspoon Salt
1 teaspoon Ground white pepper
4 Skinless, boneless chickenbreast halves
6 tablespoon Peanut oil
1 teaspoon Minced fresh ginger
1 teaspoon Minced garlic
1 tablespoon Cornstarch mixed with 1-½tbps water

Preparation:

Chicken breasts are lightly breaded and then pan fried to reduce the calories in classic lemon chicken. While it may be tempting to reduce the sugar in the sauce, remember that sugar accentuates the tartness of lemon.

SAUCE

sliced scallion greens for garnish

combine the sauce ingredients in a bowl and reserve. To prepare the breading, place ¼ cup of the flour in a large shallow bowl or plate. In another bowl, beat the eggs, and in a third, combine the remaining ½ cup of flour with sesame seeds and salt and pepper.
Arrange these next to each other on a counter. Wash the chicken breasts and trim any excess fat. Pound with a mallet or rolling pin to ¼ inch thickness. Then dip, one at a time, first in the flour.
Pat off any excess and dip in the egg. Lift the meat, allowing excess egg to drain back into bowl,and then dip and coat with the flour and sesame seed batter. Reserve on a platter. Heat 4 tbsp of the peanut oil in a 10 inch skillet over medium high heat. Fry the chicken breasts, two at a time, until golden,3-4 minutes per side. (Reduce the heat to medium if the chicken is browning to quickly) Reserve on a platter. While the last batch is finishing, heat the remaining 2 tbsp of oil in a small skillet over medium heat. Saute the ginger and garlic until their aroma is released and then pour in the sauce. When it comes to a boil, reduce to lowest heat. Drizzle in the cornstarch mixture while stirring constantly, and remover from heat as soon as the sauce thickens. To serve, slice each chicken breast into ½ inch strips along the width and place on dinner plates. Spoon on the sauce and garnish with scallions. Serves 4.

Origin: Cookbook Digest, May/June 1993 Shared by: Sharon Stevens

Shake & Bake Chicken

Servings: 4 servings

Ingredients:

2 Eggs
3 teaspoon Salt
2 teaspoon Paprika
½ teaspoon Savory
1 teaspoon Black Pepper
1 teaspoon Poultry Seasoning
¾ cub Flour

Preparation:

Put 2 eggs in a bowl and mix well. Then dip each piece of chicken in.

Mix the rest of the ingredients real well. Use a plastic bag to shake the chicken. You can fry your chicken in a frying pan, but I prefer to put this in a casserole dish with a bit of water. Bake in a 325 F oven for 2 hour, coverd. It comes out so tender, sorry Colonel but this is much tastier! Tested; We liked it, Lee
From: Lee Follweiler Date: 10-16-94

Shake & Bake Coating

Servings: 4 servings

Ingredients:

2 Eggs
3 teaspoon Salt
2 teaspoon Paprika
½ teaspoon Savory
1 teaspoon Black Pepper
1 teaspoon Poultry Seasoning
¾ cub Flour

Preparation:

Put 2 eggs in a bowl and mix well. Then dip each piece of chicken in.

Mix the rest of the ingredients real well. Use a plastic bag to shake the chicken. You can fry your chicken in a frying pan, but I prefer to put this in a casserole dish with a bit of water. Bake in a 325 F oven for 2 hour, coverd. It comes out so tender, sorry Colonel but this is much tastier! Tested; We liked it, Lee

Shake in a Bag Chicken

Servings: 6 Servings

Ingredients:

1 cub Bread crumbs
½ cub Flour
2 teaspoon Onion powder
2 teaspoon Dried minced celery
2 teaspoon Poultry seasoning
1 teaspoon Garlic powder
1 teaspoon Paprika
½ teaspoon Cayenne
½ teaspoon Salt
½ teaspoon Pepper

Preparation:

Mix and store in sealed container. Stores in pantry 1-4 mos. 6 mos frozen.

Sherried Chicken with Asparagus, Carrots, & Noodles

Servings: 1 Servings

Ingredients:

3 tablespoon Vegetable oil
1 small Onion; minced
½ pound Fresh asparagus; sliced ½"
1 Carrot; cut into thin slices
1 pound Skinless boneless chicken; c
1 tablespoon Butter
1 cub Egg noodles
1 cub Chicken broth
1 cub Dry sherry
¼ cub Chopped parsley
½ teaspoon Salt
¼ teaspoon Pepper

Preparation:

Recipe by: RCOLE@aardvark.ucs.uoknor.edu In a wok (or large skillet) heat 1-½ tablespoons oil over high heat until hot, swirling to coat sides of pan. Add onion, asparagus, and carrot and stir-fry until crisp-tender, about 3 minutes. Remove to a plate.

In the same wok, heat remaining 1-½ tablespoons oil over high heat.
Add chicken and stir-fry until meat is white throughout but still juicy, 2 to 3 minutes. Remove to plate with vegetables.

Add butter to wok and heat over medium-high heat until melted. Add uncooked noodles and cook, tossing to coat, 1 minute. Return chicken and vegetables to wok.

Add chicken broth, sherry, parsley, salt, and pepper. Bring to a boil. Reduce heat to medium-low, cover, and cook until noodles are tender and most of liquid is absorbed, 10 to 12 minutes.

Simmered Jerk Chicken

Servings: 4 Servings

Ingredients:

FORMATTED BY LISA CRAWFORD:
1 cub Water½
½ cub Low sodium soy sauce
2 tablespoon Sugar
2 tablespoon Rum or sherry
2 Onions; chopped
2 Anise seeds (opt)
4 teaspoon Jerk dry seasonings or
2 teaspoon Jerk rub
1 3-4 pound chicken; skinnedand cut into serving pieces
1 can Sliced water chestnuts (4oz)drained

Preparation:

Combine the water, soy sauce, sugar, rum, onions and anise seeds in a Dutch oven or large deep skilet and bring to a boil. Stir in the jerk seasoning or paste; then ass the chicken. Spoon mixture over the chicken; it should barely cover it. Bring to a boil, reduce heat and simmer for 15 to 20 minutes with the cover on. Remove the cover, turn the chicken and simmer for 15 to 20 minutes more. Add the water chestnuts and cook for 1 to 2 minutes. Serve with rice.

Nutritional info per serving: 329 cal; 37g pro, 24g carb, 7g fat(18%), 1.9g fiber, 99mg chol, 1493mg sodium

Source: Jerk: Barbecue from Jamaica by Helen Willinsky From: Date:

Slightly Italian Chicken

Servings: 4 Servings

Ingredients:

Cooking spray
4 large Boneless chicken breasts
; (remove all skin)
1 can Mushroom pieces; drained
1 can Artichoke hearts; drain
1 bunch Green onions; chopped
Sauce-
1 tablespoon Qk-cooking tapioca; (heaping
2 tablespoon Fresh lemon juice; *
1 teaspoon Dried oregano
1 teaspoon Garlic powder
1 Low-sod. ckn bouillon
1/3 cub Low-cal italian salad dsg.
½ cub White wine
1 teaspoon Worcestershire sauce; **

Preparation:

Spray crock inside with Vegetable Spray. Place drained mushrooms, drained

Smothered Chicken Creole Style

Servings: 1 Servings

Ingredients:

1 Chicken, ca. 3.5 lbs,butterflied (split downthe backbone, breast intact
Salt and pepper to taste
2 tablespoon Butter
1 cub Finely chopped onion
1 cub Finely chopped celery
1 cub Finely chopped, cored andseeded green pepper
1 ½ teaspoon Finely minced garlic
2 tablespoon Flour
1 ¾ cub Canned imported tomatoes,crushed or chopped
1 Bay leaf
2 tablespoon Finely chopped parsley

Preparation:

Sprinkle chicken with salt and pepper on both sides.
Select a black iron skillet large enough to hold the chicken comfortably when it's spread out. Fold wings under to secure them.

Melt the butter in the skillet and add the chicken, skin-side down. Cover firmly with a plate which fits comfortably inside the skillet and add about 5 lbs of weight to the top of the plate. Cook over low heat until the skin side of the chicken is nicely browned, about 15 min.

Remove chicken to a warm platter. Add the onion, celery, pepper, and garlic to the skillet and cook, stirring, until the onions are wilted. Sprinkle with flour and stir to blend. Add tomatoes, bay leaf, salt and pepper, stirring rapidly with a whisk. Bring to a boil.

Return chicken to the sauce, skin-side up. Cover with plate and weight and cook over low heat 45 min more.
Remove chicken, cook down sauce briefly with stirring, pour over chicken and sprinkle with parsley.

Sonora Chicken

Servings: 1 servings

Ingredients:

1 Frying Chicken, About 3 ½
Pounds -- cut up
1 ½ cub Chicken Stock
½ pound Bacon
2 tablespoon Olive Oil
2 medium Onions -- chopped
3 Cloves Garlic -- minced
12 Olives, Green Or Black, Or A
Combination
2 Or More Poblano Chilies to taste
1 bunch Cilantro
Flour Tortillas
Vegetable Oil -- for deep
Frying

Preparation:

Poach chicken in stock for 15 minutes. Remove from heat and let cool.
Skin, debone, and cut into pieces. Cut bacon into ½" dice and saute until golden. Drain on paper towels. Pour off bacon fat, add olive oil and saute onion until transparent. Add garlic and cook 3 more minutes. Add stock, chilies, 2 Tbsp chopped cilantro, olives and bacon and cook until the sauce begins to thicken. Return chicken pieces to pan and cook until heated through.

Garnish: Cut flour tortillas in half. Cut a decorative "jig-saw" pattern on the rounded side. Deep fry in oil until golden. Drain on paper towel and keep warm in the oven until ready to serve. Place a half tortilla aside each serving of chicken and top with several sprigs of cilantro. Serves 4

NOTES : This is one of the absolute best recipes I've tried in a long time. Caveats: sauce takes a long time to thicken and bacon fat must be poured off extremely well to avoid sauce being greasy. I usually serve with Spanish rice, refried beans, and guacamole -- and lots of tortillas

Recipe By : Conrad Winke

From: Meg Antczak Date: 15 May 96

Sour Cream Chicken Casserole

Servings: 1 servings

Ingredients:

4 Chicken breast (boiled &
Diced)
1 cub Sour cream
1 can Cream of chicken soup
1 Roll Ritz crackers
1 Stick margarine, melted

Preparation:

Boil chicken breast until tender; drain and dice. Spread evenly over bottom of casserole dish. Salt and pepper. Mix sour cream and chicken soups. Spread over chicken. Crush Ritz crackers. Spread on top spoon. Melted butter over all. Bake in 350 degree oven until brown.

Sour Cream Chicken Enchiladas

Servings: 6 servings

Ingredients:

12 Corn tortillas
4 cub Green chile sauce
3 cub Minced, cooked chicken
1 pound Jack cheese, grated
¼ cub Minced onion, (optional)
16 ounce Sour cream
Salt to taste

GREEN CHILE SAUCE:
¼ cub Olive oil
1 Clove garlic, minced
½ cub Minced onion (optional)
1 tablespoon Flour
1 cub Water
1 cub Chopped green chiles
Salt to taste

Preparation:

To Prepare Green Chile Sauce: Saute garlic and onion in oil in a heavy saucepan. Blend in flour with a wooden spoon. Add water and green chile and mix well. Add salt. Bring to a boil and simmer, stirring frequently for 5 minutes.

Heat tortillas on a hot griddle and keep warm under a towel or heat in oil, drain on paper towels and keep warm. Mix one cup chile sauce with the chicken. Put ¼ cup of the mixture on each tortilla and roll it up. Place in a baking dish, cover enchiladas with grated cheese and add onion if desired. Pour remaining sauce over enchiladas and bake at 350 Deg F for about 20 minutes. Smother with sour cream and return to oven for 10 minutes or until all is hot. Serve immediately.

Southern Barbecued Chicken

Servings: 50 servings

Ingredients:

10 Chicken,broiler/fryers,40lb
1 quart Water
2 pound Flour,sifted
3 tablespoon Salt
1 tablespoon Pepper
3 pound Shortening
Southern BBQ Sauce

SOUTHERN BBQ SAUCE:
2 pound Onions
2 cub Salad oil
½ cub Flour
1 cub Prepared mustard
2 ½ tablespoon Salt
2 teaspoon Pepper
¾ cub Brown sugar, firm packed
1 quart Vinegar
1 quart Chicken broth
28 ounce Ketchup
58 ounce Tomato puree
1 cub Worchestershire sauce

Preparation:

Cut chickens into serving pieces. Wash well and pat dry. Put giblets to stew in 1 qt salted water. (Use for BBQ sauce)

Put flour, salt and pepper into paper bag. Shake chicken in flour a few pieces at a time.

Saute pieces until golden brown on both sides in hot shortening in heavy skillet. Arrange pieces in uncovered pans. Add giblets, pour BBQ sauce over chicken. Bake in 350 F. oven 1 ½ hours or until fork tender, basting frequently.

BBQ SAUCE:

Chop and lightly saute onions in oil in skillet. Combine flour, mustard, salt, pepper and brown sugar. Stir into onions. Add remaining ingredients, heat to boiling, stirring constantly. Simmer for 15 minutes to blend flavors.

Southern Chicken & Dumplings

Servings: 4 Servings

Ingredients:

3 pound Chicken fryers
3 Parsley sprigs
3 Dill weed sprigs
3 Carrots -- sliced
2 Yellow onions -- quartered
2 Parsnips -- * sliced
2 tablespoon Fresh parsley -- chopped
½ teaspoon Black pepper

Preparation:

~-- Dumplings: ---- 1 ½ cups flour ½ teaspoon poultry seasoning ~- or sage 1/3 cup fresh parsley ½ teaspoon black pepper 1 large egg -- beaten ½ cup milk ¼ teaspoon salt -- optional

* The use of sliced parsnips is optional.

1. Tie parsley and dill springs with thread. Cut the chicken into serving-sized pieces. Put the chicken and its giblets, discarding the liver, into very large heavy pot. Add the carrots, onions, parsnips (if using), pepper, chopped parsley or dill and the tied sprigs. Add enough water to cover all ingredients. Bring to a boil, then reduce heat and simmer for 45-60 minutes or until chicken is tender. Skim off the fat and foam as it rises to surface. 2. When the chicken is done, remove and discard the parsley and dill sprigs. Using a slotted spoon, place the chicken and vegetables into a bowl and keep warm in an oven that has been slightly heated then heat turned off. 3.
DUMPLINGS: Place the flour into a large bowl. In another bowl, blend together the beaten egg, 1/3 cup chopped parsley, poultry or dried sage, pepper and milk. Mix well and refrigerate batter until ready to use. 4. Bring the broth to a boil and lower heat to keep at a slow boil. Drop the batter by rounded teaspoons into the broth. COVER tightly and simmer for 15 minutes. Do not remove lid during this time. 5. Remove dumplings with slotted spoon and add them to the chicken and vegetables. Spoon some of the broth over all and garnish with chopped parsley if desired.

Serve immediately with the broth placed into cups for each serving.

Recipe By : Jo Anne Merrill

From: Marlin <jib@clam.Rutgers.Edu> Date: Sat, 18 Feb 95 18:23:51 Est

Southern Fried Chicken

Servings: 1 servings

Ingredients:

1 Chicken, cut up
1 teaspoon Salt + more to tastePepper
1 cub FlourLard or shortening

Preparation:

Rinse chicken pieces and dry them well with paper towels. Season with salt and pepper. Mix 1 tsp salt into flour and coat chicken. Before frying, shake the pieces to rid them of any excess flour.

Heat enough grease to come to a depth of 1 ½ inch in a heavy black iron pan. When the fat is piping hot but not smoking, add the largest pieces first. Do not crowd. Cover the pan and fry over medium high heat for 8 minutes.

After the chicken has browned on one side, turn it to the other side. Keep the fat at a medium high temperature, but remove the cover. (You'll have to watch the chicken as it it cooks). The totoal cooking time for tender chicken will be about 20 minutes.
Drain on paper towels.
Serves 4

From: Pat Stockett Date: 10 Mar 94

Southern Fried Chicken By Paul Prudhomme

Servings: 6 Servings

Ingredients:

SEASONING MIX:
1 tablespoon + 1 tsp salt
2 teaspoon Onion powder
1 ½ teaspoon Black pepper
1 ½ teaspoon Rubbed sage
1 teaspoon White pepper
1 teaspoon Thyme
½ teaspoon Garlic powder

INGREDIENTS:
18 Boneless chicken breasts,skinned
2 cub Flour
2 Eggs
2 cub Milk
3 cub Vegetable oil

Preparation:

In a small bowl, combine salt, onion powder, black pepper, sage, white pepper, thyme and garlic powder to make the seasoning mix. Mix seasoning ingredients well.
Sprinkle the seasoning on chicken and rub in. Seal chicken in a plastic bag and refrigerate overnight, if possible.
Remove chicken from refrigerator at least 1 hour before cooking.
Place flour in a pie pan and set aside In a wide shallow bowl, beat eggs and milk and set aside.
In a large deep skillet, heat oil to 375 degrees.
Just before frying, dredge chicken in flour, shake off excess.
Immediately place chicken in egg mixture and back into flour once again.
Place in hot oil in a single layer and fry until crisp before turning.
Turn only once.
Source: Paul Prudhomme's Seasoned America

Spanish Chicken with Rice

Servings: 6 servings

Ingredients:

1 tablespoon Flour, all-purpose
6 Chicken breast halves; splitand boned
2 tablespoon Oil, salad
1 teaspoon Salt
dash Black pepper
1 large Green pepper; chopped
½ cub Onion; chopped
4 ounce Pimiento; sliced
8 ounce Tomato sauce
¼ cub Sherry; or chicken broth
Rice; hot cooked

Preparation:

Shake flour in large oven bag, and place in a 2" deep deep roasting pan. Brush chicken breasts with oil; sprinkle with seasonings.

Place vegetables in bag with flour; arrange chicken over vegetables.
Combine tomato sauce and sherry; pour into bag. Bake at 350 degrees for 40 minutes or until chicken is tender. Serve over hot cooked rice.

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

Spicy Baked Chicken

Servings: 4 servings

Ingredients:

2 pound Skinless chicken breasts
1/3 cub Fine dry bread crumbs
2 tablespoon Snipped parsley
¾ teaspoon Dried Italian seasoning,
Crushed
½ teaspoon Seasoned salt or salt
⅛ teaspoon Ground red pepper
¼ cub All-purpose flour
3 tablespoon Skim milk
Non-stick spray coating

Preparation:

Rinse chicken and pat dry.In a medium bowl stir together bread crumbs,snipped parsley,Italian seasoning,seasoned salt or salt,and grouind red pepper.Place flour in a plastic bag.Place milk in a shallow bowl; set aside.Add chicken pieces,one at a time to the bag; shake to coat.Dip in milk; then dip in bread crumb mixture,pressing lightly to coat well.Spray a 13x9x2" baking dish with nonstick coating.Arrange chicken pieces,meaty sides up in the dish.Bake in a 375 degree oven for 45 to 55 minutes kor till chicken is tender and no longer pink.

One serving equals 3 lean meat exchanges
1 Starch / bread exchange

Per serving;
Calories 223 Protein 27g Carbohydrates 12g Total Fat 7g Saturated Fat 2g Cholesterol 76mg Sodium 381mg Potassium 260mg

From the Better Homes and Gardens Diabetic Cookbook

Typed by G.Major 10\15\95

Spicy Mustard Chicken

Servings: 4 Servings

Ingredients:

3 Whole chicken breasts, halve
½ cub Honey
½ cub Dijon mustard
1 tablespoon Curry powder
3 tablespoon Soy sauce

Preparation:

Place chicken skin side down in a 9 by 13 inch baking dish, in one layer. Mix marinade by combining honey, mustard, curry powder and soy sauce. Pour over chicken and refrigerate overnight. Before baking, turn chicken breasts over, cover dish with foil and bake at 350 degrees for 30 minutes. Uncover, baste and continue baking for 15 minutes or until done. Makes 4 to 6 servings.

Stir Fried Chicken Shreds

Servings: 4 Servings

Ingredients:

½ pound Boneless chicken breasts skinned
1 Egg white
½ teaspoon Salt
½ teaspoon Cornstarch
6 ounce Fresh bean sprouts
4 ounce Snow peas; trimmed
6 Fresh water chestnuts; -OR-
4 ounce -Canned water chestnuts (drained)
2/3 cub Oil, preferably peanut
1 teaspoon Salt

Preparation:

CUT THE CHICKEN INTO VERY THIN shreds and combine these with the egg white, salt and cornstarch in a bowl. Mix well and chill in the refrigerator for about 20 minutes. Meanwhile, trim the bean sprouts, finely shred the snow peas lengthwise, and shred or slice the water chestnuts. Heat the oil in a wok or large skillet and when it is almost smoking, add the chicken. Stir- fry quickly for 1 minute.
Drain the chicken in a colander or sieve immediately. Pour off the oil, leaving 1 tablespoon in the wok. (The rest of the oil may be saved when it is cooled and used for future cooking with chicken.) Reheat the wok and stir-fry the vegetables for 2 minutes. Return the drained chicken to the pan, stir to mix well, and add the salt. Give the mixture a few more stirs and then turn it onto a warm serving platter.

Stir Fried Diced Chicken with Peanuts

Servings: 2 Servings

Ingredients:

8 ounce Chicken Breast
½ Cabbage
2 tablespoon Fried Peanuts
2 Chilies
5 cub Oil
1 tablespoon Chili Nam Yuey
2 teaspoon Salt

Preparation:

Slice Chicken breast on a slant. Pat with the flat side of the Chinese cleaver. Dice. Rinse cabbage. Remove hard stems. Cut into ⅜" squares. Remove skin from the fried peanuts. Crush to small granules.
Rinse chilies. Mince. Heat oil in a wok. Fry diced chicken and diced cabbage briefly. Remove when the color of the chicken changes. Save 3 tb oil in the wok. Stir fry Chili Nam Yuey for a few seconds. Add diced chicken and cabbage. Mix well. Add the crushed peanuts, minced chilies and salt. Stir fry well. Remove and serve.

Note: Szechuanese pickled cabbage and chilies can be used to replace cabbage and chilies. This dish will taste even better because of the unique special flavour of Szechuanese pickles. You can replace peanuts with pine seeds if this dish is served at a banquet.

From The Chinese Regional Cuisine Series, Szechuan Cooking.
Posted by James Lor.
From: Terri Woltmon Date: 04-15-94 (20:09) Number:
208 From

Stir Fried Minced Chicken

Servings: 4 Servings

Ingredients:

½ pound Boned Chicken Breast
½ cub Diced mushrooms *
½ cub Diced ham
1 cub Diced bamboos shoot
1 cub Diced white leeks (optional)
½ cub Green beans (cooked)
2 Eggs
3 ounce Rice noodles
1 cub Oil
20 Mandarin Dan Bing **

TO MARINATE:
¼ teaspoon Salt
1 tablespoon Cornstarch
1 tablespoon Cold water

SEASONING SAUCE:
1 teaspoon Salt
1 ½ tablespoon Soy sauce (light)
2 teaspoon Cornstarch
1 teaspoon Sesame oil
2 tablespoon Soup stock
3/16 teaspoon Black pepper

Preparation:

** *(or soaked black mushrooms) **(or spring roll skin)

1. Heat oil until very hot. Deep fry the rice noodles until puffed and golden (only 2 or 3 seconds for each side). Put on a platter.
Crush them with a fork or chopsticks.

2. Cut the chicken into ¼ inch cubes. Marinate with salt, cornstarch and water at least 20 minutes. Then fry with 1 cup of hot oil only 30 seconds and drain.

3. Make a thin pancake with the beaten eggs, cut into ¼ inch cubes.

4. Heat 3 tablespoons of oil in a pan. Stir fry the mushrooms, the bamboo shoot, the green beans, and the ham. After 1 minute add fried chicken, egg cubes, and seasoning sauce. Stir fry over high heat until mixture thickens. Then, add the white leeks. Turn off the heat right away. Put on platter over fried rice noodles.

5. Serve with Mandarin Dan Bing or spring roll skin which will be used to wrap around the meat and noodle mixture.

NOTE: The recipe for "Dan Bing", a thin Chinese pancake, can be found on page 231 of Volume I of Pei Mei's Chinese Cook Book.

Pei Mei's Chinese Cook Book Volume II by Fu. Pei Mei Printed by Chiu-Yu Printing Co, Ltd (1974)

Summer Chicken Loaf

Servings: 5 Servings

Ingredients:

LISA HLAVATY:
2 Whole chicken breasts;skin
2 tablespoon Butter or margarine
2 tablespoon Olive oil
2 Cloves garlic;peeled
2 tablespoon Capers
2 Red or green peppers;roasted
Diced
¼ cub Parsley;chopped
½ cub Dry white wine
¼ teaspoon Black pepper
1 Round loaf bread, 9 inches
1 teaspoon Lemon juice

Preparation:

Cut chicken away from bones. Cube. In a skillet, heat 1 T. each butter and oil. Add garlic. Lightly brown. Discard. To the skillet, add chicken, capers and peppers. Cook, uncovered, for 5 minutes, stirring several times. Add parsley, wine and black pepper. Simmer 5 to 10 minutes. Cut a lid off bread. Remove soft bread inside lid and base, leaving a shell with enough space to hold chicken. In a small skillet, melt remaining butter and oil. Add lemon juice. Drizzle over inside of bread. fill loaf with chicken mixture. Top with lid.

Sunday Chicken

Servings: 6 servings

Ingredients:

Frying chickens
1 can Cream of mushroom soup
1 package Wild and long grain rice
1 can Water
1/3 cub Dry white wine
½ cub Instant rice
1 package Dry onion soup mix

Preparation:

Mix in a oven-proof pan; wild rice, instant rice, mushroom soup, water, wine and half the onion soup mix. Arrange chicken pieces on top of rice mixture and sprinkle with remaining onion soup mix.
Cover dish tightly with heavy foil. Bake for 2 ½ hours at 350 degrees. Do not peek. When done, you may add a little water or wine if rice is too dry.

Swanee River Chicken

Servings: 1 Servings

Ingredients:

1 ½ cub Diced cooked chickenbreast
1 cub Chopped celery
1 cub Cooked rice
1 can Cream of chicken soup
¾ cub Mayonnaise
2 tablespoon Diced onion
½ cub Slivered almonds(optional)
1 cub Crushed crackers (ritztype)
½ Stick of butter

Preparation:

Mix all ingredients together except crackers, almonds and butter.

Place mixture in large casserole, tope with almonds and crackers. Melt butter and drizzle on top.

Bake for an hour at 350.

From: Boamerges #52 @1606015 1 Date: 07-24-94

Sweet & Pungent Chicken

Servings: 8 Servings

Ingredients:

1/3 cub Vinegar
1/3 cub Mustard
1/3 cub Molasses
1 teaspoon Soy sauce
2 tablespoon Cornstarch
½ teaspoon Salt
¼ teaspoon Ginger
13 ¼ ounce Pineapple ; tidbits
11 ounce Mandarin oranges;

Preparation:

Place chicken in single layer in large, shallow baking dish. In a sauce pan, make sauce by mixing together vinegar, mustard, molasses, soy sauce, cornstarch, salt, ginger, and pineapple juice. Simmer, stirring, over low heat for 5 minutes. Brush sauce on all sides of chicken. Cover and bake 30 minutes at 350 degrees, brushing with sauce frequently. Add pinapple tidbits and oranges to remaining sauce and heat about 3 minutes, or until warm. Pour over chicken. This will serve 8. My sister told me that this was a prize winner. My husband and I like it a lot and we consider it a "winner!" FROM:
CHRISTINE JENSEN (JGHD23A)

Sweet & Sour Chicken

Servings: 4 Servings

Ingredients:

¾ pound Chicken breast skinless, boneless
1 tablespoon Rice wine or dry sherry
1 tablespoon Light soy sauce
½ teaspoon Salt
1 small Green bell pepper
1 small Red bell pepper
1 Carrot
2 Scallions
1 Egg; beaten
2 tablespoon Cornstarch
2 cub Oil, preferably peanut
3 ounce Canned lychees; drained -OR-
1 -fresh orange in segments

SAUCE:
2/3 cub Chicken stock
1 tablespoon Light soy sauce
½ teaspoon Salt
1 ½ tablespoon Chinese white rice vinegar=OR=- Cider vinegar
1 tablespoon Sugar
1 tablespoon Tomato paste
1 teaspoon Cornstarch
1 teaspoon Water

Preparation:

CUT THE CHICKEN INTO 1-INCH cubes. Put the cubes into a bowl together with the rice wine or sherry, 1 tablespoon of light soy sauce and ½ teaspoon salt, and marinate for 20 minutes. Meanwhile, cut the green and red peppers into 1-inch squares. Peel and cut the carrots and scallions into 1-inch chunks. (The uniform size of meat and vegetables adds to the visual appeal of the dish.) Bring a pot of water to a boil and blanch the carrots in it for 4 minutes, then drain and set aside. Mix the egg and cornstarch in a bowl until they are well blended into a batter. Lift the chicken cubes out of the marinade, put them into a batter and coat each piece well. Heat the oil in a deep-fat fryer or large wok until it is almost smoking.
Remove the chicken pieces from the batter with a slotted spoon and deep-fry them. Drain the deep-fried chicken cubes on paper towels.

TO MAKE THE SAUCE: Combine the chicken stock, soy sauce, salt, vinegar, sugar and tomato paste in a large saucepan. Bring it to a boil. Add all the vegetables, but not the lychees or oranges, and stir well. In a small bowl, blend together the cornstarch and water.
Stir this mixture into the sauce, and bring it back to a boil. Turn the heat down to a simmer. Add the lychees or oranges and chicken cubes. Mix well, then turn the mixture onto a deep platter. Serve at once.

Sweet Chicken Risotto

Servings: 4 Servings

Ingredients:

WALDINE VAN GEFFEN VGHC42A:
¾ cub Onion; chopped
¾ pound Chicken breast; slice thin
1 tablespoon Vegetable oil
2 cub Uncooked instant brown rice
28 ounce Chicken broth
1 tablespoon Prepared horseradish
4 teaspoon Sugar
1 medium Sweet green pepper; sliced
1 medium Sweet red pepper; sliced
14 ounce Black beans; rinse, drain or
2 cub Cooked beans
¼ cub Grated Parmesan

Preparation:

Saute onion and chicken in oil for 5 minutes. Add rice, broth, horseradish and sugar. Simmer, covered, for 15 minutes or until rice is tender (there should be extra liquid). Add peppers and black beans. Simmer for 5 minutes. Sprinkle with cheese before serving.
Source: Newspaper

Swiss Chicken with Mushrooms

Servings: 4 Servings

Ingredients:

1 Chicken fryer, cut up
¼ cub Flour
½ teaspoon Oregano
½ teaspoon Marjoram
½ teaspoon Garlic salt
2 tablespoon Olive oil
Salt, to taste
Pepper, to taste
1 teaspoon Paprika
4 Green onions, diced
18 Mushrooms, sliced thin
¼ cub Dry white wine
½ pint Sour cream
¼ pound Swiss cheese

Preparation:

Presoak top and bottom of clay pot for 15 min, or just top if bottom is glazed. Shake chicken in bag containing flour and herbs including garlic salt. Set aside any remaining seasoned flour. Brown chicken in frying pan - quickly - in olive oil, adding salt and pepper to taste.

Place browned chicken in pot and add diced onions and sliced mushrooms.

To chicken drippings in saucepan, add white wine and ¼ pint sour cream, heat and thicken with small amount of seasoned flour that is left over. Pour over chicken. Salt and pepper to taste. Add grated swiss cheese to chicken. Place covered pot in cold oven. Set temperature to 480 degrees. Cook 45 minutes.

Remove from oven, pour off sauce into saucepan and thicken with ¼ pint of sour cream and small amount of left over seasoning flour.
Serve with chicken or over rice.

Szechuan Cashew Chicken

Servings: 4 servings

Ingredients:

2 Whole chicken breasts
(about 2 lbs), boned and
Skinned
1 Egg white
1 teaspoon Cornstarch
1 teaspoon Thin soy sauce
¼ teaspoon White pepper
1 Green bell pepper
1 can (8 ½ oz.) sliced bamboo
Shoots, drained
1 tablespoon Cornstarch
1 tablespoon Cold water
1 tablespoon Thin soy sauce
2 tablespoon Peanut oil
1 cub Raw cashews
¼ teaspoon Salt
2 tablespoon Peanut oil
1 teaspoon Ginger root chopped fine
1 tablespoon Hoisin sauce
2 teaspoon Chili paste
¼ cub Chicken broth
2 tablespoon Green onion tops, chopped
1 Egg

Preparation:

SZECHUAN CASHEW CHICKEN white, cornstarch, soy and white pepper in bowl and stir in chicken. Marinate in refrigerator for 20 minutes.

Cut bell pepper into same sized pieces as chicken. Cut bamboo shoots into ¾ inch lengths. Mix cornstarch, water and soy, set aside.

Heat wok very hot, add and swirl to coat 2 T. oil. Add cashews, stir fry 1 minute or until light brown. Remove & drain on paper, sprinkle w. salt. Add chicken to wok, stir fry until white, remove.

Add 2 T. oil and swirl to coat wok; add onion & ginger; stir fry until ginger is light brown. Return chicken to wok, stir; add bell pepper, stir, add bamboo shoots, stir. Add Hoisin sauce & chili paste; stir 1 minute. Add chicken broth and bring to boil. Add cornstarch, water, soy sauce mixture; cook stirring about 20 seconds or until thickened.
Return cashews, stir and add green onions.

Serves 4 as part of meal.
From: Ed Harms Date: 08-17-94

Szechuan Chicken

Servings: 4 servings

Ingredients:

¼ cub Light corn syrup
¼ cub Soy sauce
2 tablespoon Dry white wine
1 Egg white, lightly beaten
2 Whole chicken breasts,boned, skinned, cut in ½"strips
3 tablespoon Corn oil
1 Up to 3 crushed dried redpepper
1 cub Unsalted dry roasted peanuts
¼ cub Sliced green onions

Preparation:

In small bowl, stir together corn syrup, soy sauce and wine; set aside. In medium bowl, stir together egg white and cornstarch until well blended. Add chicken; toss to coat evenly.
In large skillet or wok, heat corn oil over medium-high heat. Add red pepper; stir fry 10 seconds. Add chicken mixture; stir fry 2 to 3 minutes or until chicken turns white. Stir in peanuts and corn syrup mixture. Stirring constantly, bring to boil over medium heat. Boil 1 minute. Garnish with green onions. Makes 4 servings.

Szechwan Chicken & Cashews

Servings: 4 Servings

Ingredients:

4 Servings
2 Whole chicken breasts,boned, skinned and cut into
¾ Inch cubes
1 tablespoon Soy sauce
1 tablespoon Chinese rice wine or drySherry
2 tablespoon Soy sauce
1 tablespoon Cornstarch
2 teaspoon Sugar
1 teaspoon White vinegar
¼ cub Vegetable oil
½ To 1 tsp crushed red pepperflakes
3 Green onions, sliceddiagonally
1 tablespoon Minced fresh ginger
½ cub Unsalted cashews

Preparation:

Cooked rice

Marinate chicken in 1 Tbsp soy sauce and rice wine for 30 minutes.

Combine 2 Tbsp soy sauce, cornstarch, sugar and vinegar and set aside. Heat oil in wok or skillet. Add red pepper to taste and cook until black. Add chicken and stir fry for 2 minutes. Remove chicken.
Add green onions and ginger and stir fry for 1 minute. Return chicken to wok. Cook 2 minutes. Stirring constantly, add soy sauce mixture and any remaining chicken marinade. Add cashews. Serve over cooked rice.

Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis From: Terri Woltmon Date: 04-15-94 (20:09) Number:
208 From

Szechwan Chicken Soup

Servings: 6 servings

Ingredients:

3 Condensed chicken broth *
3 ounce Oriental noodles **
½ teaspoon Pepper, red, ground
3 cub Chicken, cooked, cubed, ***
2 Apples, medium, cored ****
6 ounce Pea pods, frozen, cut up
4 Green onions, *****

Preparation:

* 10 ¾ -ounce broth ** chicken flavored, broken up *** frozen chicken cubes **** cored and coarsely chopped ***** onions, bias-sliced into 1 ½-inch length ~--------------------------------------------------------------------- ~--- PER SERVING: 259 Cal., 28g Pro., 20g Carbo., 7g fat, 54mg Chol., In a large saucepan or Dutch oven stir together chicken broth, noodles and flavoring packet, red pepper, and 3 soup cans (3 ¾ cups) water.
Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Stir in remaining ingredients. Return to boiling. Serve at once.
BETTER HOMES AND GARDENS

Szechwan White Cut Chicken with Spicy Peanut Sauce

Servings: 3 servings

Ingredients:

1 ½ pound Chicken breasts
1 Whole green onion, cut inhalf
1 Quarter-size slice offresh ginger, crushedwith a cleaver
1 tablespoon Dry sherry
½ teaspoon Salt
½ teaspoon Sugar
2 cub Water
1 cub Shredded iceberg lettuce
Peanut sauce -
1 ½ tablespoon Creamy peanut butter
2 ½ tablespoon Salad oil
2 tablespoon Each soy sauce and sugar
2 teaspoon White vinegar
½ teaspoon Sesame oil
½ teaspoon Ground red pepper
1 tablespoon Minced green onion
1 tablespoon Fresh cilantro

Preparation:

Place chicken in a 2-quart pan with the onion, ginger, sherry, salt, sugar and water. Bring to a boil, cover and simmer for 20 minutes.
Remove from heat and let stand until chicken is cool enough to handle. Strain broth and save for soup. Remove and discard skin from chicken. Pull meat from bones, then pull meat in long shreds. If made ahead, cover and chill.
Sauce - Stir together peanut butter and salad oil until blended.
Stir in soy sauce, sugar, vinegar, sesame oil, red pepper, green onion and cilantro.
To serve, mound lettuce on a serving platter. Arrange shredded chicken over lettuce. Drizzle peanut sauce over all.

Tandoori Chicken & Couscous

Servings: 6 Servings

Ingredients:

3 Skinned chicken breasthalves -- (1-½ pounds)
3 Skinned chicken thighs;(¾ pound)
3 Skinned chicken drumsticks (½ pound)
½ teaspoon Salt; divided
½ teaspoon Black pepper; divided
1 cub Plain nonfat yogurt
1 ½ tablespoon Fresh lime juice
1 ½ teaspoon Ground coriander
1 teaspoon Ground turmeric
2 teaspoon Grated peeled gingerroot
¼ teaspoon Ground red pepper
2 cl Garlic; minced
½ teaspoon Paprika
6 cub Hot cooked couscous

Preparation:

Recipe by: Cooking Light, May 1995, page 125 Preparation Time: 0:15 Place chicken pieces in a 10 x 10-inch casserole dish, and sprinkle with 1/

Combine the remaining salt and pepper, nonfat yogurt, lime juice, and next

Uncover and sprinkle with paprika. Cover with wax paper, and microwave at h

Serving Ideas : Serve the chicken over hot couscous.

Tangelo Chicken

Servings: 6 Servings

Ingredients:

4 Chicken breasts skin removed
2/3 cub Tangelo juice
1 tablespoon Honey
1 tablespoon Soy sauce
1 teaspoon Grated ginger.

Preparation:

Combine marinade ingredients in a shallow dish. Add chicken and marinade for several hours. Grill chicken until tender brushing with marinade. Serve with a tossed salad.

Tangy Chicken Livers

Servings: 4 servings

Ingredients:

No Ingredients Found

Preparation:

This is no ordinary pan of chicken livers to be eaten out of a sense of economic or nutritional duty. A splash of balsamic vinegar and a sprinkle of sage complement the liver's gentle flavor. Serve over toast points or with baked sweet potatoes, accompanied by a spinach salad. 1-½ lb chicken livers
1 onion, chopped
2 tbsp balsamic vinegar or red wine vinegar
1 tsp crumbled dried sage
2 tbsp chopped fresh parsley

Trim off fat and any connective tissue from livers. In large skillet, heat 1 tbsp vegetable oil over medium high heat. Cook livers, turning often, for 2 minutes. Add onions, cook, stirring occasionally for 2 minutes. Add balsamic vinegar, sage and ¼ tsp salt and pepper.
Cook, stirring often, for 5 minutes of until chicken livers are tender and slightly pink inside. With slotted spoon, remove livers to platter. Add ½ cup water to pan. Boil, stirring to scrape up brown bits, for 1 minute. Pour over livers. Garnsih with parsely.
Makes 4 servings. Per Serving: about 240 calories, 31 g protein, 10 gr fat, 4 gr carbo and an excellent source of iron.
Origin: Canadian Living, Nov/94.
Shared by: Sharon Stevens, Nov/94.

Submitted By SHARON STEVENS On 11-17-94 1722

Tangy Glazed Drumsticks ( H & S )

Servings: 4 servings

Ingredients:

1 small Onion, chopped
1 tablespoon Honey
1 Garlic clove, crushed
3 tablespoon Corn oil
3 tablespoon Catsup
1 tablespoon Tomato paste
2 teaspoon Worcestershire sauce
1 teaspoon Chili sauce
2 pinch Five Spice Powder
8 Chicken drumsticks
Fresh watercress sprigs (opt
Lemon slices (opt)

Preparation:

In a saucepan, combine onion, honey, garlic, 2 tablespoons of oil, catsup and tomato paste.

Add Worcestershire sauce, chili sauce and Five Spice Powder and simmer, uncovered, 5 minutes, stirring occasionally. In a blender or food processor, process mixture to a smooth paste. Add remaining oil and stir well.

Arrange chicken in a roasting pan. Brush with marinade and let stand 1 hour. Meanwhile, preheat oven to 400'F. (205'C.). Bake chicken in preheated oven 35-40 minutes, turning and brushing frequently with marinade juices. Serve hot or cold, garnished with watercress sprigs and lemon slices, if desired.

Tarragon Chicken

Servings: 6 Servings

Ingredients:

6 Boneless, skinless chicken b
4 tablespoon Butter, divided
1 tablespoon Olive oil
2 tablespoon Finely chopped shallots or s
1 teaspoon Minced garlic
¾ cub Beef or veal stock
¾ cub Chicken stock
½ cub Dry white wine
1 tablespoon Fresh chopped tarragon or 1
1 tablespoon Chopped parsley
¼ teaspoon Pepper
Salt to taste

Preparation:

TRIM CHICKEN BREASTS; pound between two sheets of wax paper to 1/3-inch thick. Heat 2 tablespoons of butter with the oil in a large skillet over medium high heat. Fry chicken, turning gently with tongs, for 4 minutes on a side, or until golden brown. Remove from pan, and keep warm. Pour grease out of the pan, and add the remaining butter. Add shallots and garlic and saute; stir constantly for 3 minutes. Add the stocks and wine, and reduce by half. Add the tarragon, parsley, pepper and salt to taste. Return chicken breasts to skillet. Heat through. Serve immediately.

Tequila Chicken with Tomatillo Sauce

Servings: 8 Servings

Ingredients:

JUDI M. PHELPS (BNVX05A)
MARINADE-----
1/3 cub Tequila
2 tablespoon Fresh cilantro -- minced
1/3 cub Chicken broth
1 ½ teaspoon Garlic -- minced
¼ cub Fresh lime juice
4 Chicken breast halves with
¼ cub Olive oil
Bone and skin -- each cut
In
2 tablespoon Fresh jalapeno peppers
Half crosswise
Minced*
TOMATILLO SAUCE-----
12 Tomatillos (about 1-¼ lb)
1 cub Chicken broth
Husked, rinsed -- cored and
1 tablespoon All purpose flour
Halved
1 tablespoon Chopped fresh cilantro
2 medium Fresh jalapeno pepperse
½ teaspoon Salt (optional)
Halved -- cored and seeded*

Preparation:

*Wear rubber gloves when slicing and seeding peppers. Mix marinade ingredients in a plastic food bag. Add chicken and close bag, squeezing out as much air as you can. Marinate in refirgerator 4-8 hours turning bag once. TOMATILLO SAUCE: Put tomatillos, jalapenos, tequila, and all but 2 tabl. chicken broth into a medium size saucepan. Cover and cook over medium high heat 4-5 minutes until tomatillos are tender. Stir flour and remaining 2 tabl. broth until smooth. Stir into tomatillo mixture. Add cilantro and salt. Simmer 4-5 minutes over medium low heat, stirring occasionally, until mixture is slightly thickened. Puree in blender or food processor.
Remove chicken from marinade. Discard marinade. TO GRILL: Cook chicken 4-6 inches above hot coals for about 15-20 minutes, turning once, until opaque in center when pierced with tip of knife. TO BROIL: Broil 4-5 inches from heat source as directed above. TO SERVE:
Pour 1 cup hot Tomatillo Sauce onto serving platter. Arrange chicken on sauce. Serve sauce separately.

Per serving with 1/3 cup sauce: 150 calories, 18 g pro, 4 g car, 6 g fat, 46 mg chol, 438 mg sod Source: Magazine clipping.

Recipe By :

From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 ~0800

Teriyaki Chicken

Servings: 4 servings

Ingredients:

2 Boneless chicken breasts
½ Recipe Teriyaki Sauce

Preparation:

Cut chicken breasts in half lengthwise. Marinate in teriyaki sauce 2-3 hours. Place on rack, cover with waxed paper and cook on high 2-3 minutes. Turn chicken over, baste and cook covered for an additional 2-3 minutes. Check chicken for doneness. Let rest 5 minutes before serving. Chicken will continue to cook during rest period.
Temperature, thickness and with or without bones will vary cooking time. Chicken pieces may also be used in kebobs and are a popular change of pace.

1 serving = 3 fat-meat exchanges
: 165 calories
: 0 g carbohydrate
: 21 g protein
: 9 g fat

Tex Mex Marinated Chicken

Servings: 4 servings

Ingredients:

2 ½ pound Chicken; meaty pieces
¼ cub Lime juice
¼ cub Orange juice
2 tablespoon Cilantro; chopped
3 tablespoon Olive oil
1 tablespoon Chili powder
1 ½ teaspoon Ground cumin
½ teaspoon Salt
½ teaspoon Hot pepper sauce
2 cl Garlic; minced

Preparation:

Remove skin from chicken, if desired. Rinse chicken; pat dry. Place the chicken in a plastic bag set in a deep bowl. For marinade, combine remaining ingredients; pour over chicken. Close bag.
Marinade in fridge for 6 to 24 hours, turning occasionally. Drain chicken, reserving marinade. Preheat gas grill. Adjust heat for indirect heating. Place chicken, bone side down, on gas grill over medium heat. Cover and grill for 50 to 60 minutes, turning once halfway through and brushing occasionally with reserved marinade before turning. 322 calories and 18 grams fat. Source: BH & G Gas Grill Cookbook

Thai Chicken in Red Curry & Coconut

Servings: 4 servings

Ingredients:

2 tablespoon Peanut oil
2 Cloves garlic, peeled andchopped
4 Boneless chicken breasts
1 Yellow onion peeled andsliced
14 ounce Can coconut milk
2 teaspoon Thai red curry paste
1 teaspoon Salt
1 tablespoon Thai fish sauce
1 cub Frozen green beans (snap inhalf if long).

Preparation:

Cut chicken breasts into thumbnail cubes or little finger slices.
Heat a wok and add the oil and garlic. Chow or stir the chicken pieces until they are well browned. Add the onion to the pan and cook just until the onion is clear.

Set wok aside. Add frozen beans.

In 3 quart saucepan, heat the coconut milk, red curry paste, salt and fish sauce. Bring to a simmer and add the chicken, onion and green beans.

Cover and simmer slowly until the chicken and beans are tender - about 5 minutes until chicken is heated through.

Garnish with coriander

Serve with rice or thin noodles

Serves 4 - 6 depending on what else is served.

From: Dale Shipp Date: 16 May 96

Thai Chicken with Rice

Servings: 4 Servings

Ingredients:

2 Chicken breasts
2 tablespoon Soy sauce
1 teaspoon Oil
¾ cub Rice, long cooking
1 Garlic cloves, crushed
2 cub Stock, chicken
2 tablespoon Peanut butter
2 dash Pepper flakes, red
1 cub Snow peas
½ teaspoon Ginger, ground
1 Bell peppers, red
1 tablespoon Peanuts

Preparation:

Cut bell pepper into short thin strips. Combine boneless chicken and soy sauce in shallow bowl; set aside. Heat oil in skillet over medium heat. Add rice and garlic; cook and stir 1 minute.
Stir in stock, peanut butter, and pepper flakes. Bring to a boil, stirring until peanut butter is melted. Place chicken over rice mixture, adding soy sauce to skillet; reduce heat. Cover and simmer until 5 minutes before end of cooking time on rice package.
Stir in snow peas and ginger; sprinkle with pepper strips. Remove from heat. Let stand, covered, until all liquid is absorbed, about 5 minutes. Sprinkle with peanuts.
From: Terri Woltmon Date: 04-15-94 (20:09) Number:
208 From

Tomato Chicken

Servings: 4 Servings

Ingredients:

-Stuart Talkofsky-BSNX01A
4 Chicken Breast Cutlets
½ cub Chopped shallots or red onin
2 tablespoon Oil
3 Very Ripe Tomatoes ;diced
½ cub Dry vermouth
1 teaspoon Oregano, basil, tarragon

Preparation:

In large frying pan, saute chicken breast cutlets in the olive oil about 2 minutes per side. Remove chicken. Add the shallots or onions and saute for 3 minutes. Add tomatoes and vermouth. Cook until tomatoes are soft and tender about 10 minutes. Return chicken to pan, add herbs and pepper, cover. Simmer until chicken is tender, about 5 minutes.

From package of Empire Individual Quick Frozen Chicken Breast Cutlets.

Toriwasa ( Chicken & Parsely with Horesradish Sauce )

Servings: 6 Servings

Ingredients:

1 Whole Chicken Breast
⅛ teaspoon Salt
½ teaspoon Salt
2 ½ teaspoon Wasabi
1 Sheet Nori
5 tablespoon Sake
1 pinch MSG
4 ounce Bunch Italian Parsely
2 tablespoon Soy Sauce

Preparation:

Skin and bone chicken breasts. Cut chicken breasts horizontally into paper thin slices, then into shreds ¼" wide. Put chicken, sake, ⅛ t salt, and a sprinkling of MSG into a small saucepan. Bring to a boil. Remove from heat and let cool to room temperature.
Put ⅝ pt water, ½ t salt, into as small pan. Bring to a boil. Cook parsely for 1 minute. Drain and rinse under cold water.
TO ASSEMEBLE: Put the Wasabi paste with 2 T of soy sauce and MSG into a mixing bowl. Stir in chicken, liquid and parsely; mix thoroughly.
Divide into 6 small bowls, and cover with shredded nori.

Treasure Island Chicken

Servings: 4 Servings

Ingredients:

4 Whole chicken breasts
½ Stick of butter
3 tablespoon Plain flour
3 tablespoon Sugar
½ teaspoon Salt (optional)
½ teaspoon Cinnamon
⅛ teaspoon Ginger
1 ½ cub Orange juice

Preparation:

Place the 4 chicken breasts skin side up in a greased shallow "stove to table" baking dish (I use Corning Ware). Brush with melted butter (or margerine). Bake in a preheated 375F oven for 30 minutes.

Meanwhile, melt ½ stick of butter (or margerine).
Combine the flour, sugar, salt, cinnamon and ginger in a small bowl, mix, and add to butter. Stirring constantly, add the orange juice. Cook slowly until thick and smooth. Pour over chicken and bake 40 minutes longer. Submitted By RHOMMEL
<RHOMMEL@IX.NETCOM.COM> On SUN, 12 NOV 1995 161619 ~0500

Uptown Chicken & Redeye Gravy

Servings: 4 Servings

Ingredients:

1 ½ tablespoon All-purpose flour
½ teaspoon Paprika
¼ teaspoon Salt
⅛ teaspoon Pepper
4 Skinned boned chickenbreast halves -- (4-oz)
2 teaspoon Margarine
Vegetable cooking spray
½ cub Chopped lean country ham;(2 ozs)
½ cub Strong brewed coffee
¼ cub Water
1 tablespoon Brown sugar
8 Portabella mushroom slices (½-inch-thick)
1 tablespoon All-purpose flour
1 tablespoon Water

Preparation:

Recipe by: Cooking Light, Jul/Aug 1995, page 80 Preparation Time: 0:11 Combine first 4 ingredients in a large zip-top heavy-duty plastic bag. Add

Melt margarine in a large nonstick skillet coated with cooking spray over m

Combine ham, coffee, ¼ cup water, and sugar; pour over chicken.
Bring to

Remove chicken and mushrooms with a slotted spoon, and place on a serving p

Combine 1 tablespoon flour and 1 tablespoon water in a small bowl, and stir

Serving Ideas : Spoon over chicken and mushrooms.

NOTES : Portabella mushrooms are very large, dark mushrooms, boasting an a

Velvet Chicken

Servings: 6 Servings

Ingredients:

1 Chicken breast, diced
1 tablespoon Oil
2/3 cub Stock
3 teaspoon Cornstarch
½ pound Small mushrooms
1 teaspoon Salt
¼ Inch piece of fresh ginger,chopped
1 teaspoon Pepper

Preparation:

Mix the chicken pieces in a bowl with 1 tsp cornstarch, 1 Tbsp oil, ½ tsp salt and ½ tsp pepper. Let sit. Pour the boiling stock over the mushrooms in another bowl and stir in 2 tsp cornstarch, ½ tsp salt and ½ tsp pepper. Quick fry the chicken, over high heat for 30 seconds then add the mushroom mixture and the ginger. Stir constantly until just done, no more than 5 minutes, over medium heat. Serve immediately.

Vietnamese Chicken Curry

Servings: 4 servings

Ingredients:

1 teaspoon Canola oil or other flavorless veg. oil
4 Chicken breast halves skinless
2 tablespoon Minced shallots or
2 Garlic cloves; mashed
2 To 3 tsp. minced fresh or rehydrated turmericor-
1 ½ teaspoon Ground dried turmeric
1 teaspoon Ground cinnamon
1 teaspoon Ground coriander
1 teaspoon Ground cumin
1 tablespoon Minced fresh lemongrass or
1 teaspoon Sereh (lemongrass) powder
¼ teaspoon Freshly ground black pepper
1/16 To ½ tsp. cayenne pepper mild to hot, your choice
1/3 cub Unsweetened coconut milk
1 cub ;Water
1 teaspoon Vietnamese fish sauce (or Thai fish sauce)

Preparation:

Heat oil in a large skillet over a moderate flame until very hot but not quite smoking. Add the chicken breasts and saute, turning once, until golden. Add shallots and spices, using the smallest quantity of cayenne and adding more later to taste. Saute until the ingredients are fragrant, then add the coconut milk, water and fish sauce. Cover the skillet and simmer 10 to 20 minutes, or until chicken is cooked through. Serve immediately.

Carlson writes: "Curries appear in all Southeast Asian and Indian cuisines. Fresh turmeric gives more pungency to this Vietnamese dish, but dried turmeric, either store-bought or rehydrated and ground at home, is a satisfactory substitute."

From Cornelia Carlson's "Ancient, Pungent Turmeric" article in "The Herb Companion." Oct./Nov. 1994, Vol. 7, No. 1. Pg. 47. Posted by Cathy Harned.

Waldorf Chicken

Servings: 1 servings

Ingredients:

6 small Chicken breast halves(about 3 pounds), bonedand skinned
1 cub Unsweetened apple juice
1 tablespoon Lemon juice
¼ teaspoon Salt
¼ teaspoon Ground ginger
1 tablespoon Cornstarch
2 cub Coarsely chopped unparedred apples (about 2medium)
1 cub Diagonal slices celery(about 2 medium stalks)
3 tablespoon Raisins
1 tablespoon Sliced green onion (withtop)

Preparation:

Remove excess fat from chicken. Place chicken, I/2 cup of the apple juice, the lemon juice, salt and ginger in 10 inch nonstick skillet.
Heat to boiling; reduce heat. Cover and simmer about 20 minutes or until chicken is done. Remove chicken; keep warm.

Mix remaining apple juice and the cornstarch, add to hot liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in remaining ingredients; heat through. For each serving, diagonally slice chicken. Arrange on plate, overlapping slices. Top with sauce.

6 servings.

Whisky Chicken

Servings: 4 Servings

Ingredients:

4 Chicken portions
2 ounce Butter
Salt and pepper
75 ml Whisky
200 ml Single cream
8 Slices Cheddar cheese

Preparation:

Preheat oven to 400'F. Melt butter in pan. Wipe chicken portions,season and fry until browned on all sides. Transfer to shallow, ovenproof dish. Bake for 30 mins. Remove from oven and pour over whisky. Pour cream around chicken and top with cheese slices.
Return to oven for 20 mins until cheese has melted.

Whole Chicken in a Bag

Servings: 4 servings

Ingredients:

2 tablespoon Olive oil
2 Cloves garlic;crushed
1 teaspoon Whole thyme
1 Juice of ½ lemon
3 pound Whole chicken
1 Salt and pepper to taste
1 Cooking parchment paper
1 Paper bag, lunch sack size
1 Aluminum foil

Preparation:

Prepare a dressing of the oil,garlic,thyme and lemon juice. Rub the bird with this dressing, and add a bit of salt and pepper. Tear off an 18-inch-long piece of parchment paper, and carefully wrap up the chicken. Place the bundle in a paper bag, and then wrap in aluminum foil. Place the bundle on a rack in the oven. Bake at 375 F for 1 hour and 15 minutes. From Jeff Smith's "The Frugal Gourmet" Formatted by Marge Nemeth-GNFK05B

Wine & Chicken Livers

Servings: 3 Servings

Ingredients:

2 tablespoon Butter or margarine
1 ½ pound Chicken livers
½ teaspoon Salt
⅛ teaspoon Pepper
2 ½ tablespoon Flour
¼ cub Minced onion
2 tablespoon Catsup
¾ cub Dry white wine

Preparation:

1. Place 2 tablespoons butter in a 10-inch, heat-resistant, non- metallic skillet. Heat, uncovered, in Microwave Oven 30 seconds.
seconds. 2. In a plastic bag combine flour, salt and pepper. Coat each chicken liver with seasoned flour and place in skillet with melted butter. 3. Heat, uncovered, in Microwave Oven for 4 minutes.
4. Turn livers and heat, uncovered, an additional 3 minutes or until chicken
livers are browned.
5. Add onion, catsup and wine. Heat, covered, for 1 ½ minutes. Stir.
6. Heat, uncovered, for an additional 1 ½ minutes. Serve with cooked rice.
Tip: If chicken livers begin to pop, pierce them with the tines of a fork before continuing to cook. The popping is just the steam escaping through the
thin membrane surrounding the liver.

Yakitori ( Broiled Chicken Scallions & Chicken Livers )

Servings: 4 servings

Ingredients:

3 tablespoon Sake (rice wine)
1 tablespoon All purpose soy sauce
2 teaspoon Sugar
1 1 inch piece ginger root;
Cut into paper thin slices
8 Chicken livers; trimmed of
All fat
2 Whole chicken breasts or 4
Legs; boned and cut into 1
Inch pieces
8 Scallions;including 3 inches
Of the green stems, cut into
1 to 1 ½ inch long pieces
1 ½ cub Teriyaki sauce
Kona sansho (Japanese pepper

Preparation:

PREPARE AHEAD:
1. Combine the sake, soy sauce, sugar and sliced ginger in a 1 to 1 ½ quart mixing bowl and add the chicken livers. Turn them about in the marinade to moisten them well, and marinate at room temperature for at least 6 hours, or overnight in the refrigerator. Then remove the livers from the marinade and cut each one in half. Reserve the marinade.

2. On each of 4 small skewers, string 4 halved chicken livers. On each of 8 additional skewers, alternate 4 chunks of chicken with 3 strips of scallion.

TO COOK:
Preheat the broiler, or light a hibachi or charcoal grill. Broil the skewered livers about 3 inches from the heat for about 4 minutes.
Then dip them in the teriyaki sauce and broil for 4 to 5 minutes on the other side. Set the livers aside on a plate.
Quickly dip the chicken and scallion skewers into the teriyaki sauce and broil on one side for 2 or 3 minutes. dip again into the sauce, grill for 2 minute, dip once more, and grill on the other side for an additional 2 minutes. The entire grilling should take 6 to 7 minutes in all.

TO SERVE:
Place 1 skewer of chicken livers and 2 skewers of chicken and scallions on each serving plate. sprinkle with a little kona sansho, and moisten each skewer with a ts. or so of the marinade.

Time/Life 'Foods of the World', Recipes: The Cooking of Japan

Earl Cravens
earl.cravens@mgmtsys.com

Yakitori Chicken Kabobs

Servings: 1 Servings

Ingredients:

¼ cub Soy
¼ cub Brown sugar
½ teaspoon Ground ginger
2 Pressed garlic cloves
2 teaspoon Apricot jam
Chicken Kabobs:
2 Whole chicken breasts
8 Green onions cut in 1"
Pieces

Preparation:

Prepare sauce by combining soy, sugar, garlic, giner & jam in bowl.
Cut chicken into 1" pieces, add to sauce. Refrigerate for 1-4 hours.
To form kabobs alternate pieces of chicken & onion on eight 8" metal skewers. If using wooden skewers then soak them in water for 30 minutes. Baste with sauce. Broil in preheat broiler 6" from heat for 10 minutes or until chicken is cooked through, turning skewers 3-4 times.

Teriyaki Sauce:

Yogurt Chicken

Servings: 4 Servings

Ingredients:

1 Frying chicken
¼ cub Vegetable oil
3 medium Onions
2 Garlic cloves
1 teaspoon Cayenne (red pepper)
1 tablespoon Coriander(or less to taste)
2 teaspoon Masala seasoning(see note)
2 cub Yogurt, plain
¼ cub Butter, clarified
2 teaspoon Salt (or lessto taste)

Preparation:

First prepare the sauce: Slice or chop the onions. Using a large heavy frying pan that has a lid, saute the onions in the oil. When they are translucent and beginning to brown, add the garlic. When its moisture evaporates, add the cayenne, coriander and masala seasoning. Lower heat and simmer 7 minutes, partly covered. Remove from heat and let it cool a bit.

Cut the chicken into chunks. If you are feeling decadent, then remove the bones from the chicken to make this a boneless-chicken dish.

Puree the onion-and-spice mixture in your food processor. Don't make it into baby food, but make sure there are no stringy pieces of onion left in it.

Over medium-high heat, heat the clarified butter until it starts to smoke, then dump in the cut-up chicken all at once. Stir continuously for 2 minutes, then saute for 3 more minutes, stirring occasionally.

Add the onion-and-spice pure to the cooking chicken. Add salt. Stir the mixture until it starts to bubble, then lower heat, cover and simmer for 30 minutes. Let cool until ready to serve. The longer you wait, the better it will taste, up to a day or two.

Cook some rice to go with it. Reheat over low heat and serve.

NOTES:

* An Indian-style chicken dish with yogurt and red pepper -- This fail-safe recipe yields a delicious Indian-style chicken dish. Serve it with rice and you have a meal. It makes wonderful leftovers, in fact, it tastes much better as leftovers than it does when cooked fresh.

* Masala seasoning is an Indian "general-purpose" seasoning. Serious Indian cooks make their own, and no two are quite the same. The word masala means something like "blend of spices." Since this dish isn't trying to be authentically Indian, you can use most any store-bought mixture that you like, including "Tandoori" mixtures, "curry powders," etc. If you want to make your own, try some mixture of cardamom seeds, cinnamon, cloves, pepper, cumin and coriander, suitably mixed and ground.

* If you don't want to use clarified butter, you can use any cooking oil.

: Difficulty: easy.
: Time: ½ hour preparation, ½ hour cooking, 1-24 hours sitting.
: Precision: No need to measure, but be respectful of cayenne.
:
: Brian Reid decwrl!glacier!reid
: Stanford reid@SU-Glacier.ARPA

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