CHICKEN RECIPES

If you have a recipe to share that you will allow me to post on this site, please forward it to me at: http://www.contactify.com/b7ab1 Thank you.

Melt in Your Mouth Chicken

BALSAMIC CHICKEN NICOLES CHICKEN DINNER - Can Make Ahead CHICKEN CACCIATORE CHICKEN & ARTICHOKES GRILLED BALSAMIC CHICKEN WITH LIMES INDIVIDUAL CHICKEN POT PIES MELT IN YOUR MOUTH CHICKEN Shown above CHICKEN VERONIQUE CHICKEN WITH WILD RICE SOUP WITH PINEAPPLE CURRANT CHUTNEY MEDITERRANEAN CHICKEN Fabulous for entertaining STUFFED CHICKEN Interesting stuffing! CHICKEN, SNOW PEAS & CASHEW STIR-FRY CHICKEN WITH LEMON, DILL & CAPERS EASY CHICKEN POT PIE CHICKEN SUPREME EASY GRILLED CHICKEN TERIYAKI
- A family fav and nice for company too!

BALSAMIC CHICKEN
8 skinless, boneless chicken breast halves cup chicken broth 1 cup balsamic vinegar 1 tablespoons Worcestershire sauce cup chopped scallions 2 tablespoons minced garlic 2 teaspoons dry mustard 1 teaspoon freshly ground pepper 2 tablespoons sugar cup Dijon mustard Rinse chicken, and pat dry. Place in a gallon-size zip-top plastic bag. Combine chicken broth and next 8 ingredients in a mixing bowl. Reserve cup marinade; pour remaining marinade over chicken. Seal bag, and refrigerate up to 24 hours, turning occasionally. Grill chicken, uncovered, at medium-high for 6 minutes on each side or until cooked through, basting with reserved cup marinade every few minutes.

NICOLES CHICKEN DINNER MAKE AHEAD GREAT FOR A DINNER PARTY YUMMY
Chicken breasts, pounded thin Wash and mix chicken in a mix of eggs and milk Dip into Italian Bread Crumbs and coast on both sides Brown in olive oil on both sides Move to casserole dish and cover in pasta sauce Bake in covered dish/casserole Cover with a mix of parmesan and mozzarella cheese. Bake 350 for 30 min.

CHICKEN CACCIATORE
Feeds a lot of people and is really easy. Can add lots of garlic, basil, oregano, green pepper, some whole tomatoes crushed up with my hands, salt/pepper, sliced portabella mushrooms or other mushrooms. Brown the chicken pieces on skin side and then toss in the crockpot. Add some white wine and let the slow cooker cook on low for 6 hours or on high for 3-4 hours. Careful you dont overcook the chicken. 6 lbs chicken , cut up in pieces 2 large onion , thinly sliced 2 (12 ounce) cans tomato paste 12 ounces sliced mushrooms 2 green bell pepper , finely chopped 4 -8 cloves garlic , minced 4 teaspoons oregano 2 teaspoons dried basil 1 teaspoon celery powder 2 teaspoons salt 1 cup dry white wine 6 tablespoons olive oil 2 teaspoons crushed red pepper flakes , optional

1 Place onions in bottom of crock pot. 2 Add chicken pieces. 3 Stir all the other ingredients together. 4 Pour over chicken. 5 Cook on low heat 7 to 9 hours or high heat for about 3 to 4 hours. 6 Serve over pasta or rice.

CHICKEN & ARTICHOKES One of my Favs!

(This recipe can be made ahead and then kept in the fridge until an hour before serving.) 4 boneless chicken breasts, 1/4 lb. butter 1 can artichoke hearts 1/2 lb. mushrooms (or 1 can sliced mushrooms) 3 tbsp flour 1/3 cup cooking sherry 1 1/2 cups chicken bouillion 1/8 tsp tarragon salt & pepper Sprinkle boneless breasts with paprika, salt & pepper. Saute in butter and tarragon.

Put meat into a casserole dish and add artichokes (canned) and mushrooms (sauted or canned) Mix 3 tbsp flour with 1/3 cup sherry and 1 1/2 cups chicken broth/bouillion and simmer 5 min. Pour over chicken. Bake at 375 for 45 min. Serve over white rice.

GRILLED BALSAMIC CHICKEN WITH LIMES - This dish is best prepared on the grill. Serves 4
3 tablespoons balsamic vinegar 2 cloves garlic, crushed 2 tablespoons olive oil Cracked black pepper 4 chicken breast filets 4 limes, halved Assorted salad greens Extra balsamic vinegar optional: honey or sugar can be added to the marinade 1. Combine vinegar, garlic, oil and pepper, and pour over chicken. Allow chicken to marinate for 10-20 minutes. 2. Remove chicken from marinade. Cook chicken on a preheated barbecue for 1-2 minutes on each side, or until cooked through. While chicken is cooking, places limes on the grill to caramelize. 3. To serve, arrange salad greens on serving plates. Slice chicken and place pieces on top of greens. Serve with limes and sprinkle with extra balsamic vinegar.

INDIVIDUAL CHICKEN POT PIES

Chicken Mixture 1 tablespoon vegetable oil 1 lb boneless skinless chicken breasts, cut into bite-size pieces 1 medium onion, chopped (1/2 cup) 1/2 cup chicken broth 1 cup frozen peas and carrots 1/2 teaspoon salt 1/4 teaspoon pepper

1/4 teaspoon ground thyme 1 cup shredded Cheddar cheese (4 oz) Baking Mixture 1/2 cup Original Bisquick mix 1/2 cup milk 2 eggs Heat oven to 375F First, start with Bisquick baking mix, milk and eggs .Combine and start with a little less than a tablespoon in each greased muffin cup or use muffin liner Next add your filling .. Add about cup of the mixture to each cup. Finally, top it off with one more tablespoon of the Bisquick mixture. Bake for 25-30 minutes then pop them out of the pan.

MELT IN YOUR MOUTH CHICKEN BREAST

4 boneless chicken breast halves 1 cup mayonnaise 1/2 cup freshly grated parmesan cheese 1 1/2 teaspoons seasoning salt 1/2 teaspoon ground black pepper 1 teaspoon garlic powder

Mix mayonnaise, cheese and seasonings. Spread mixture over chicken breast and place in baking dish. Bake at 375F for 45 minutes.

CHICKEN MARSALA

- compliments of Dawn - Serves Two (Can easily be doubled or tripled)

2 Tbsp Oil 2 Tbsp butter 2-3 boneless skinless chicken breasts flour for dredging 1 cup mushrooms or to taste sliced cup chicken broth 1 cup dry Marsala Wine cup fresh chopped parsley Place chicken between sheets of plastic wrap or wax paper and pound thin using a meat tenderizer or rolling pin. Cut chicken into smaller serving pieces (3x2). Season some flour with salt and pepper. Dredge chicken in flour and shake off any excess. Heat oil and butter in heavy saut pan. Add chicken and saut over medium-high heat for about 3 minutes each side or until golden. Transfer chicken to a plate, reserving the fat in the pan. Add slicked mushrooms and chicken broth and cook until tender, loosening those bits of goodness that may stick to the bottom of the pan. When mushrooms are tender, add chicken back into the pan and then the Marsala. Continue to cook, reducing the Marsala by half. Stir in the chopped parsley, and if desired, a dab of butter for added richness. Serve and Enjoy over Pasta or Potatoes. Variations: Substitute veal medallions for the chicken Substitute shitake mushrooms for white or button mushrooms

CHICKEN VERONIQUE - (from the Toronto Star newspaper) - Serves 6

4 skinless, boneless chicken breasts (1 3/4 lb approx.) 1 cup seedless grapes 1 tsp salt 2 tbsp finely chopped onion juice of 1 lemon 4 tbsp butter freshly ground black pepper 1/4 c dry vermouth 1/2 c. chicken broth Flatten chicken and cut into 1/2" strips. Rinse & dry grapes. Melt 2 tbsp butter in skillet and when very hot, add chicken. Sprinkle with salt & pepper and cook over very high heat. Stir constantly and cook 3-4 min. Use slotted spoon to transfer meat to another pan. Add onion to 1st pan and cook briefly, stirring constantly. Pour in vermouth and lemon and deglaze pan by dissolving over high heat, stirring and scraping with wooden spoon. When sauce is reduced by 1/2, add chicken stock and grapes. Cook, reduce another 3-4 min. Transfer chicken to this and heat through but be careful to not overcook. Grapes should retain their shape. Swirl in the remaining butter. Serves 6 - 252 calories/serving.

CHICKEN WITH WILD RICE SOUP WITH PINEAPPLE CURRANT CHUTNEY Vi M from whitewater cook
book from Nelson BC

1/2 cup butter 1/2 cup flour 4 cups low sodium chicken broth 1can coconut milk 3/4 cup pineapple juice 1 bay leaf 2 tbsp. Olive oil 1 medium onion 1 cup celery diced 2 large boneless skinless chicken breasts cut in bite sized pieces 1 tsp. Garlic crushed 1 tsp. Ginger finely chopped 1 tsp cumin 2 tbsp Indian curry paste 1 tsp curry powder 1 cup whipping cream 2 tbsp sweet chilling sauce 1 tsp black pepper

1 tsp salt 1 cup cooked wild rice Pineapple chutney for garnish MELT butter in medium pot and whisk in flour to make the roux. Cook for 3 min to make sure flour gets roasted for a better flavor. SLOWLY add chicken broth.then add Coconut milk, pineapple juice and bay leaf stirring constantly to avoid lumps. HEAT the oil in heavy bottomed stockpot and add onion and celery. Saut till soft. ADD the chicken pieces and cook till done about 5 min. Then add garlic, ginger, cumin,curry paste and curry powder. Stir until everything is covered with the spices and then add the cream. STIR well and reheat until simmering. ADD THE THICKENED CHICKEN stock mixture , the sweet chili sauce, pepper and salt. Garnish with pineapple chutney

MEDITERRANEAN CHICKEN - Wonderful for a Special Occasion From Allan R

Preheat oven - 425 degrees One Chicken breast per person, bone in, skin on. Drizzle olive oil into an oven proof casserole, just enough to skim the bottom. Place breasts into casserole to fit tightly Place whole cloves of garlic, one (or more) per chicken breast, under each chicken breast. Toss evenly over each breast pitted green and black olives (a variety is good), cut olives into halves, about 1/4 to 1/3 cup per breast. Add cherry and/or grape tomatoes, about 8 to 12 per breast. Just toss evenly over breasts. Drizzle with olive oil and add fresh ground pepper. Place in preheated oven at 425 degrees for 30 minutes. Remove casserole and add coarsely chopped parsley and basil, enough to cover breasts thickly, add 1/8 cup of lemon zest per breast, add one jar of large capers and return to oven for another 25 to 35 minutes. Check chicken for doneness at about the 45/50 minute mark. Remove and serve. For sides, I used Uncle Ben's wild rice with garlic, with roasted parsnips and eggplant. The parsnips were sliced into spears and eggplant into rounds, placed on a baking sheet drizzled with olive oil, with more olive oil drizzled on top, add fresh ground pepper and a little (sea) salt and place into the same oven as the

chicken at the 30 /35 minute mark. I also will add quartered artichoke hearts, clised red peppers, portobello mushrooms.

BAKED STUFFED CHICKEN - Have to be honest, never tried this one. If you do, let me know how it turns out.
6-7 lb. chicken 1 cup melted butter 1 cup stuffing (Pepperidge Farm is good.) 1 cup uncooked popcorn (ORVILLE REDENBACHER'S LOW FAT) salt/pepper to taste

Preheat oven to 350 degrees. Brush chicken well with melted butter, salt, and pepper. Fill cavity with stuffing and popcorn. Place in baking pan with the neck end toward the back of the oven. Listen for the popping sounds. When the chicken's ass blows the oven door open and the chicken flies across the room, it is done.

CHICKEN, SNOW PEAS & CASHEW STIR-FRY A great summer meal. Serve with rice or asian noodles such
as chow mein or rice vermicelli. 3 tbsp soy sauce 4 tsp cornstarch 1 tbsp granulated sugar 1 tbsp sherry or chicken stock 1 tsp sesame oil dash hot pepper sauce 1 lb boneless skinless chicken breasts 1 c snow peas (4 oz/125g) 1 sweet red pepper 1 tbsp vegetable oil 1.3 c roasted cashews 1 clove garlic, sliced 1 piece (2"/5cm) gingerroot, sliced In small bowl whisk together soy sauce, cornstarch, sugar, sherry, sesame oil and hot pepper sauce and set aside. Cut chicken into bite sized pieces and set aside. Remove strings from snow peas and cut diagonally. Seed, core and cut red pepper into bite sized chunks. In wok or large skillet heat veg. oil over high heat and stir fry chicken in batches until browned (3 min). Transfer to plate. Add now peas, pepper and cashews, garlic and ginger to wok. Cover and steam until redpepper is tender-crisp (2 min) Return chicken and juices to pan and toss. Stir in spy sauce mixture and simmer until glossy - about 1 min. Serve over white rice. (Jasmine or Basmatic) Serves 4 303 cal/serving 25 g protein 16 g fat 3 g sat. fat 15 g carb

CHICKEN WITH LEMON, DILL & CAPERS

Preparation Time: 5 minutes Cooking Time: 15 minutes Serves: 4

(another favourite!)

2 teaspoons butter 4 skinless, boneless chicken breasts 2 teaspoon capers finely grated peel of 1/2 lemon 1/2 cup chicken broth 2 tablespoons chopped dill or 1/4 teaspoon dried dillweed Melt butter in skillet over medium heat. Brown chicken till golden brown (2-3 minutes per side) Add capers, lemon and broth and cover pan. Cook over med. heat turning halfway through (10-12 minutes) Remove chicken to a platter. Stir dill into juices and stir till as thick as you like (I often add a touch of flour to thicken the sauce) Pour over chicken and serve with orzo or rice and perhaps asparagus or green beans. (I do the asparagus in the microwave with no water added - just a dash of lemon juice and some fresh dill and butter. Cook for 4 minutes. (optional - a splash of white wine instead of water)

EASY CHICKEN POT PIE

Preheat oven to: 350 Preparation Time:10-15 minutes Cooking Time: 30 min. Serves: 4 1 can of white chicken meat 1 can of Veg-All 1 can of Cream of Mushroom soup 1 double frozen pie crust salt & pepper and sage to taste Combine chicken (break up a bit with fork), Veg-All, soup, and seasonings in a mixing bowl. Separate pie crusts and pour mixture into one. Place the other crust on top and wait a few minutes for it to thaw a bit. Then pinch together. Bake at 350 degrees until crust in done (about 1/2 hour).

CHICKEN SUPREME

Preheat oven to: 375 Preparation Time:15- 20 minutes Cooking Time: 20-25 min. Serves: 4 Flour mixture: c flour, 1 tsp salt & pinch of pepper Dredge in flour mixture 8 half boneless chicken breasts In frypan heat till foamy: c butter Add floured chicken & brown on both sides Flame with: c warm cognac (dont waster the really GOOD Cognac like I did!) Remove & arrange in 2 qt casserole Stir into frypan: 1 c coarsely chopped onions 1 clove garlic, chopped Cook till transparent and then blend in: 1 10-oz c mushrooms, drained 1 c dry red wine c chopped parsley 1 bay leaf, crumbled Heat, stirring in browned bits and then pour over chicken and bake uncovered at 375 20-25 min.

EASY GRILLED CHICKEN TERIYAKI

Very easy and great for a hot summer's evening. Leftovers are great on a green salad or sandwich. Be sure to grill very hot and very fast!! "

Prep Time: 5 Minutes Cook Time: 15 Minutes Ready in: 20 Minutes 2 skinless, bonelss chicken breast halves c teriyaki sauce 2 tablespoons lemon juice 1 tsp minced fresh garlic 1 tsp sesame oil

To Marinate: Place chicken, teriyaki sauce, lemon juice, garlic and sesame oil in a large, resealable plastic bag. Seal bag and shake to coat. Place in refrigerator for 24 hours, turning every so often. Preheat grill for medium high heat and lightly oil grate. Remove chicken from bag, discarding any remaining marinade, and grill for 6 to 8 minutes each side, or until juices run clear when pierced with a fork Last updated April 21, 2013