Poultry

* Exported from MasterCook *
Chicken Marinade
Recipe By :
Serving Size : 5 Preparation Time : 0:00
Categories : Marinade Poultry
Amount Measure Ingredient -- Preparation Method
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1 teaspoon Fine sliced fresh ginger
1/4 cup Lemon juice
1/4 cup Olive oil
1 Green onion -- chopped
2 cloves Garlic
2 tablespoons Brown sugar
1/4 cup Soy sauce
Combine marinade ingredients. Place in glass bowl or dish that will hold chicken in
single layer. Add chicken; let marinate a minimum of 4 hours, turning occasionally.
May be left in fridge, covered overnight.
Remove chicken from marinade. Grill chicken on barbecue, basting with marinade at
intervals, or bake 30 to 45 minutes in 350 F degree oven or until cooked through.
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Chicken Marengo
Recipe By :
Categories : Chicken Main Course
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Vegetable cooking spray
2 cups frozen, chopped onions
1 teaspoon minced garlic
1 tablespoon flour
1 pound boneless skinless chicken tenders -- cut into 1-inch piec
1 15 ounce can light red kidney beans -- drained and rinsed
1 14 1/2 ounce diced tomatoes -- undrained
1 1/4 cups fat-free reduced-sodium chicken broth
2 tablespoons tomato paste
1 4 ounce can mushrooms -- drained
2 strips orange rind (3 x 1 inch)
3/4 teaspoons dried thyme -- leaves
1/2 teaspoon dried tarragon -- leaves
Salt
Pepper
4 cups cooked rice or noodles -- warm
Spray large saucepan with cooking spray; heat over medium heat until hot. Saute
onion and garlic 5 minutes; stir in flour and cook 1 minute. Add chicken and cook
until browned, about 5 minutes.
Add remaining ingredients, except salt, pepper and rice to saucepan; heat to
boiling. Reduce heat and simmer, covered, until onions are tender and chicken is
cooked, 10 to 15 minutes.
Season to taste with salt and pepper. Serve over rice.
Source:
"American Dry Bean Board"
S(Internet Address):
"http://adbb-sql.cdirect.com/"
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Orange Chicken With Citrus Salsa
Recipe By : Meredith Corporation 1998

Categories :
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6 medium skinless boneless chicken breast halves
1 cup frozen orange juice concentrate -- thawed
1 small Onion -- cut up
1/2 teaspoon crushed red pepper -- to 3/4 teaspoon
1/2 teaspoon ground allspice
1/2 teaspoon curry powder
2 grapefruit
2 orange
1/2 cup mango chutney -- cut up
2 tablespoons green onion -- bias-sliced
Rinse chicken; pat dry. In a food processor bowl or blender container combine
thawed concentrate, onion, red pepper, allspice, curry powder, 1/4 teaspoon salt,
and 1/8 teaspoon pepper. Cover and process or blend until nearly smooth. Place
chicken in a plastic bag set in a shallow dish. Add orange mixture; turn to coat
both sides. Close bag. Chill for 2 to 24 hours.
Meanwhile, for salsa, peel and section grapefruit and oranges over a small bowl to
catch juices. Discard seeds; coarsely chop citrus. Add citrus, chutney, and onion
to juices in bowl. Cover and chill up to 2 hours.
Remove chicken from marinade; reserve marinade. Place chicken on the unheated rack
of a broiler pan. Broil 4 inches from heat for 5 minutes. Turn and brush with
reserved marinade; discard remaining marinade., Broil 7 to 10 minutes more or
until chicken is tender and no pink remains. Serve chicken with salsa.
Source: Special Advertising Section for Florida Citrus.
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NOTES : Flordia ornage jucie concentrate replaces the oil in this poultry marinade,
so only 10 % of calories come from fat in this light and lively dish.
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Apricot-Glazed Chicken
Recipe By : Possum Kingdom Lake Cookbook

Categories :
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1 Jar Apricot Preserves
1/4 Cup Lemon Juice
1 Teaspoon Salt
1 Clove Garlic -- crushed
1/4 Cup Brown Sugar
2 Tablespoons Dijon Mustard
9 Pieces Fried Chicken
Combine all ingredients except chicken in blender. Blend until smooth.
Place chicken in a single layer in 8"x12" baking pan. Cover chicken with sauce.
Bake, uncovered in a preheated 350 degree oven for 1 hour.
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Chicken Breasts And Rice Supreme

Categories :
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1 6 ounce long grain and wild rice
1 1/2 cups Borden cottage cheese
1 1/2 teaspoons flour
3 whole chicken breasts -- split, boned and
-- skinned
salt
pepper
1 egg -- beaten 1/4 cup
-- water
1 cup fine dry bread crumbs
1 can condensed cream of mushroom soup
1/2 cup milk
1/4 cup chopped pimientos
sliced mushrooms
Prepare rice as package directs using 2 cups water. Combine cheese and flour; stir
into rice. Spread evenly into 11x7" baking dish. Season chicken with salt and
pepper. In shallow dish, combine egg and water. Dip chicken in egg mixture; roll in
crumbs. In large skillet, melt butter; cook until golden. Preheat oven to 350
degrees. Arrange chicken on rice; bake 35 to 40 minutes or until bubbly. In small
saucepan, combine soup, milk and pimientos; heat stirring until smooth. Serve with
chicken; garnish with mushrooms. Refrigerate leftovers.
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Chicken Baked In Sour Cream

Categories :
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2 1/2 pounds fryer chicken -- cut up , (up to 3)
1/2 cup flour
1 teaspoon msg
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup cooking oil
3 tablespoons dry onion soup mix
1 cup sour cream
1/2 cup milk
Mix flour, MSG, salt and pepper. Dredge chicken through flour mixture. Heat oil in
skillet over medium heat. Add chicken and brown on all sides. Place browned chicken
in 13x9x2-inch pan. Combine soup mix, sour cream and milk in small saucepan. Cook
over low heat until hot. Do not boil. Pour over chicken. Cover and bake in moderate
oven (350 degrees) 1 hour or until tender.
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Chicken And Rice

Categories :
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2 cups quick cooking rice
1 1/2 cups coarsely chopped green pepper (or less as
-- desired)
3/4 cup thinly sliced onions
3 tablespoons vegetable oil
1/4 cup cornstarch
2 cups chicken stock
3 tablespoons soy sauce
2 cups slivered cooked chicken
3 ripe tomatoes cut in wedges
Prepare rice as package directions; keep warm. Meanwhile, cook green pepper, onion
and celery if desired in oil in covered skillet over low heat until tender; do not
let vegetables brown. Blend cornstarch with small amount of stock, add remaining
stock and soy sauce. Gently stir into vegetables. Cook until sauce is clear and
thickened. Add tomatoes; heat through. Serve over hot rice.
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Chicken and Pasta with Orange-Basil Sauce
Recipe By : Meredith Corporation 1998

Categories :
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3/4 cup frozen orange juice concentrate -- thawed
1/2 cup chicken broth
4 teaspoons cornstarch
6 ounces dried gemelli pasta -- rotini, or corkscrew
16 ounces Italian blend mixed vegetables
2 cups cooked chicken -- or turkey, cubed
1/4 cup fresh basil -- snipped
For sauce, in a small saucepan, combine thawed concentrate, chicken broth, and
cornstarch. Cook and stir until thickened and bubbly; cook and stir 2 minutes
more.
Meanwhile, in a large saucepan cook pasta in boiling, slightly salted water for 5
minutes. add frozen vegetables; return to boiling. cook, uncovered, 5 minutes
more or until pasta and vegetables are tender. Drain; return to saucepan. Add
sauce, chicken, basil, and 1/8 teaspoon pepper. Heat and toss until hot.
Source: Special Advertising Section for Florida Citrus.
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NOTES : For this quick, one-dish meal, purchase a deli-roasted chicken or a cooked
turkey breast.
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Chicken Nuggets

Categories :
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1 package holly farms breast or thigh nuggets
1 cup milk
1/4 teaspoon garlic salt
1/4 teaspoon white pepper
1/2 cup flour
salt -- to taste
1/4 cup olive oil
Soak chicken nuggets in milk for 30 minutes. Combine all remaining ingredients
except oil and roll nuggets in mixture. Pan fry in oil for 7 minutes or until done.
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Chicken Normandy

Categories :
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1 package holly farms pick of the chix or best of
-- the fryer
salt
freshly ground pepper
3 tablespoons butter
1 onion -- thinly sliced
2 tart apples -- peeled, cored, and
-- diced
1/2 cup diced celery
2 tablespoons all-purpose flour
1 cup apple cider
1/2 cup homemade chicken stock (or canned chicken
-- broth)
1/2 cup heavy cream
4 slices bacon -- cooked and
-- crumbled for
-- garnish (optional)
Season chicken with salt and pepper. Heat butter and oil in Dutch oven. Add chicken
and brown well on all sides. Remove chicken with tongs and set aside. Add onion to
pan and saute until transparent. Add apples and celery and saute 3 minutes.
Sprinkle flour over apple-onion mixture and cook, stirring 2 minutes. Gradually add
apple cider and stock and cook, stirring, until mixture comes to a boil. Return
chicken to pan, lower heat, cover, and simmer 40 to 50 minutes or until chicken is
tender. Adjust seasoning, add cream, and cook, stirring until sauce is thickened
and comes to a boil. Arrange chicken on serving platter, spoon sauce over and
sprinkle with bacon.
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Chicken Lo Mein
Recipe By : McCalls, page 144, Sept. 1997

Categories :
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9 ounces fresh spaghetti -- or linguine
3/4 pound chicken tenders -- cut in bite size
1 tablespoon cornstarch
2 tablespoons oyster sauce
2 tablespoons dry sherry
1 tablespoon peanut oil -- or vegetable oil
1 large red bell pepper -- cut in 1" pieces
1 cup shredded carrots
1 bunch scallions -- cut in 1/2" pieces
2 cloves garlic -- crushed
2 cups bean sprouts -- fresh
6 ounces spinach leaves -- baby
2 teaspoons sesame oil
1. In covered pasta pot, bring 2 quarts hot, salted water to a boil. Add pasta;
cook 2 minutes, until just tender; drain.
2. In small bowl, toss chicken with cornstarch mixture. In 2-cup measure, combine
broth, oysters sauce and sherry.
3. Place large wok over high heat. When wok is very hot, add peanut oil; tilt to
coat sides. When oil is just beginning to smoke, add bell peppers; stir-fry 1
minute. add chicken mixture; stir-fry 2 minutes. Add carrots, scallions and
garlic; stir-fry 1 minute. Add spaghetti; using pasta fork or wooden spoons, toss
1 minute. Pour in broth mixture; continue tossing 2 minutes. add sprouts, spinach
and sesame oil; stir-fry 1 to 2 minutes until spinach is wilted and chicken is
cooked through.
Serve immediately.
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Chicken Livers, Skeptical
Recipe By :
Categories :
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1/4 cup ginger flavored brandy
1/4 cup oil
1/4 cup soy sauce
1 large garlic clove -- minced
1 pound chicken livers
8 ounces waterchestnuts, canned -- drained and halved
2 slices bacon
1 medium onion -- sliced
In large bowl, combine brandy, oil, soy sauce and garlic. Mix in chicken livers
and chestnuts, cover. Refrigerate, stirring occasionally, several hours or over
night.
In large skillet, cook bacon until crisp. Remove bacon, crumble.

To drippings in pan add onion.
Drain chicken livers and chestnuts. Cook stirring until liver is cooked as
desired. Mix with bacon.
Serve on a bed of rice cooked with chicken bouillon then peppered.
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Chicken Livers and Wine Sauce
Recipe By :
Categories :
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1 medium onion -- chopped
1/3 cup vegetable oil
2 pounds chicken livers
1 1/2 pounds mushrooms
3 bell pepper -- sliced
2 small tomato sauce -- canned
3/4 cup Chianti -- wine
1/2 teaspoon salt
freshly ground black pepper -- to taste
1/2 teaspoon dried oregano -- crumbled
3 cups hot cooked rice
Saute onions in oil until light brown.

Add livers cook until light in color. Was and pat dry mushrooms on paper towels.
Slice. Add mushrooms and peppers to pan. Add tomato sauce, wine, and soy sauce.
Season to taste. Add oregano, simmer about 1/2 hour stirring occasionally.
serve over hot rice.

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Chicken Liver-Mushroom Crepes

Categories :
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3/4 pound fresh mushrooms -- sliced or
1 can slice mushrooms -- drained
1/4 cup chopped scallions
6 tablespoons butter or margarine -- divided
1 1/2 pounds chicken livers -- rinsed and drained
white sauce (see sauce section)
1 tablespoon lemon juice
1 teaspoon flavor enhancer
1 teaspoon salt
1 teaspoon chopped parsley
24 crepes (see crepe recipe)
Preheat oven to 375 degrees. In skillet over medium heat, saute mushrooms and
scallions in 4 Tbsp. butter, 10 minutes, stirring occasionally. Remove from pan.
Brown chicken livers in remaining butter; dice and add to mushroom mixture. Stir in
1 cup white sauce, lemon juice, flavor enhancer, salt and parsley. Spoon 2 Tbsp.
filling onto each crepe and roll it up. Place crepes in buttered baking dish and
spoon remaining sauce over them. Bake, covered, 20 minutes, until sauce bubbles.
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Chicken Kiev
Recipe By : The Butcher

Categories :
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2 boneless chicken breasts -- halved
1/4 pound soft butter
1 1/2 tablespoons chopped parsley
1/2 teaspoon seasoned pepper
1/2 cup flour
vegetable oil -- for frying
1 cup bread crumbs
1 egg -- beaten
Make seasoned butter by blending butter, parsley and pepper. Roll into small rolls
and place on wax paper. Freeze until butter is firm. After chicken breasts have
been boned and halved, take a mallet and pound flat. Roll the chicken breast
around a butter roll, coat each chicken roll in flour and dip in egg. roll in
bread crumbs and fry in deep fat.
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Chinese Walnut Chicken
Recipe By :
Categories :
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1 cup walnuts -- coarsely chopped
1/4 cup salad oil
2 chicken breasts -- boned, cut in strips
1/2 teaspoon salt
1 cup onions -- sliced
1 1/2 cups celery -- sliced
1 1/4 cups chicken broth
1 teaspoon sugar
1/4 cup soy sauce
2 tablespoons cooking sherry
2/3 cup bamboo shoots -- drained
5 ounces waterchestnuts, canned -- drained and sliced
In skillet, toast walnuts in hot oil, stirring constantly. Remove nuts and place
paper towels.
Put chicken in skillet. Sprinkle with salt, cook stirring frequently. 5 to 10

minutes or until tender. Remove chicken.
Put onion, celery and 1/2 cup of the chicken broth in skillet. Cook uncovered 5
minutes or until slightly tender.
Combine sugar, cornstarch, soy sauce and cooking sherry. Add remaining chicken
broth. Pour over vegetables in skillet. Cook and stir till sauce thickens.
Add chicken, bamboo shoots, waterchestnuts and walnuts.
Heat through. Serve with oriental rice.
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NOTES : First made in California in 1960, Kids like very much.
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Chinese Chicken Pasta Salad

Categories :
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1 cup miracle whip or miracle whip light
-- dressing
1 teaspoon ground ginger
1/4 teaspoon hot pepper sauce (optional)
3 cups rotini -- cooked, drained
2 cups chopped cooked chicken
1 cup pea pods
1 cup chopped red peppers
1/4 cup sliced green onions
Mix Miracle Whip, soy sauce and seasoning in large bowl. Add remaining ingredients;
mix lightly. Refrigerate.
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Chicken Vegetable Salad

Categories :
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2/3 cup diced cooked chicken
3/4 cup frozen green peas -- cooked and cooled
3/4 cup cooked rice -- cooled
2/3 cup finely diced celery
1 1/2 tablespoons diced pimiento
1/2 cup mayonnaise
1 dash white pepper
1 teaspoon lemon juice
6 lettuce cups
3 tomatoes -- peeled and
-- quartered
Combine chicken, peas, rice, celery, and pimiento. Blend mayonnaise, seasonings and
lemon juice; pour over chicken-vegetable mixture. Toss lightly. Adjust seasoning,
if necessary. Cover and chill before serving. Serve salad on lettuce cups and
garnish with tomato wedges.
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Chicken Spectacular
Categories :
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3 cups cooked chicken -- cubed
6 cups cooked rice
1 can cream of celery soup
1 jar sliced pimentos
1 onion -- chopped
1 can french green beans -- drained
1 cup mayonnaise
1 can diced water chestnuts
salt & pepper -- to taste
Mix all ingredients well. Bake for 1 hour at 350 degrees.
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Chicken Oriental

Categories :
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1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon salt
1 large pinch cayenne pepper
1 package holly farms thin 'n fancy chicken fillets
4 tablespoons peanut oil
1 large clove garlic -- minced
1 teaspoon grated fresh gingerroot (1/3 tsp. ground
-- ginger)
1 1/2 tablespoons rice wine vinegar
1 teaspoon soy sauce
1/4 cup thinly sliced green onions including tops
In a small dish, combine the cumin, coriander, salt, and cayenne pepper. Sprinkle
both sides of the chicken with the spice mixture. Heat the oil in a large skillet.
Saute the chicken over medium-high heat for 4 - 5 minutes until golden brown and
cooked through. Remove chicken from the skillet and keep warm. Add the garlic and
gingerroot to the skillet and saute, stirring for about 45 seconds. Add the vinegar
and soy sauce and simmer, stirring, about 30 seconds. Spoon the sauce over the
chicken and garnish with the green onions. Serve with cooked Chinese noodles or
Chow Mein Noodles and a salad of shredded red cabbage and lettuce.
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Chicken Cordon Blue

Categories :
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4 large boned chicken breast
8 slices prosciutto -- or cooked ham
8 slices Swiss cheese -- Gruyere, Jack or
-- cream cheese
thyme -- optional
1 egg -- beaten
bread crumbs
3 tablespoons butter -- for frying
Prepare chicken breasts by cutting lengthwise, making a total of eight pieces.

Place between plastic wrap and pound with a mallet until each portion is no more
than 1/8 inch thick. Place one slice of prosciutto and a slice of cheese on the
chicken. Sprinkle a little thyme if you like. Roll chicken to enclose filling.
Coat with flour and dip in one beaten egg. Then roll in dry bread crumbs.
In a large fry pan melt 3 tablespoons butter and add chicken rolls. cook 15
minutes. Turn frequently to brown all sides. Transfer to warm serving dish.
6-8 servings.
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Chicken Confetti

Categories :
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4 pounds broiler-fryer chicken -- cut up , (up to 5)
1 teaspoon salt
1/8 teaspoon pepper
1/4 cup salad oil
1/2 cup chopped onion
1 clove garlic -- minced
2 cans tomatoes
1 can tomato sauce
1 can tomato paste
2 tablespoons parsley snipped
2 teaspoons salt
1 teaspoon basil
1/4 teaspoon pepper
8 ounces spaghetti -- cooked and drained
grated parmesan cheese
Wash chicken pieces and pat dry. Season with 1 Tsp. salt and 1/8 Tsp. pepper. In
large skillet or Dutch oven, brown chicken in oil; remove chicken. Pour off all but
3 Tbsp. fat. Add onion and garlic; cook and stir until onion is tender. Stir in
chicken and remaining ingredients except spaghetti and cheese. Cover tightly; cook
chicken slowly 1 to 1 1/2 hours or until tender, stirring occasionally and adding
water if necessary. Skim of excess fat. Serve on spaghetti; sprinkle with Parmesan
cheese.
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Chicken Cacciatora #2
Categories :
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1 chicken -- cut in pieces
1/3 cup salad oil
2 medium onions -- cut in 1/4" slices
1 large can tomatoes
1 can seasoned tomato sauce
2 cloves garlic -- minced
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/2 teaspoon celery seed
1/2 teaspoon oregano or sage
1 bay leaves -- (up to 2)
Brown chick in hot salad oil, then remove. Add onions and cook over low heat until
golden but not brown. Drain off excess fat. Add remaining ingredients. Add chicken
and simmer covered 15 minutes; uncover and cook, turning chicken in sauce
occasionally, until chicken is tender and sauce is thick (consistency of catsup),
about 45 minutes to 1 hour. Skim off excess fat and remove bay leaf before serving.
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Chicken Cacciatora #1

Categories :
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1 jar ragu italian cooking sauce
6 large chicken pieces
1/4 cup flour
2 tablespoon oil
Dredge chicken in flour. Brown chicken in large skillet in oil for 10 minutes on
each side. Drain excess oil. Pour Ragu sauce over chicken. Cover and simmer 45
minutes. Pour excess sauce over chicken.
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Chicken Broccoli Vegetable Saute

Categories :
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2 tablespoons margarine -- divided
4 skinless -- boneless chicken
-- breast halves
1 cup cut-up broccoli
1/2 cup thinly sliced carrots
1 cup sliced mushrooms
1 can Campbell cream of broccoli soup
1/3 cup milk
1/8 teaspoon pepper
In skillet over medium heat, in 1 Tbsp. hot margarine, cook chicken 10 minutes or
until browned on both sides. Remove chicken; keep warm. In same skillet, in
remaining margarine, cook broccoli, carrots and mushrooms 5 minutes, stirring
often. Stir in soup, milk, and pepper. Heat to boiling. return chicken to skillet.
Reduce heat to low; simmer 5 minutes or until chicken is fork-tender. Garnish with
lemon slices.
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Chicken Broccoli Oriental

Categories :
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1 tablespoon vegetable oil
1 pound boneless -- skinless chicken
-- thighs or breast,
-- cut into strips
1 small onion -- cut into 1" squares
1 medium green or sweet red pepper -- cut into 1" squares
1 can Campbell cream of broccoli soup
3 tablespoons water
1 tablespoon soy sauce
hot cooked rice
In 10" skillet over medium-high heat, in hot oil, cook chicken, 1/2 at a time,
until browned. Add onion and peppers. Cook 5 minutes or until vegetables are
tender-crisp. Stir in soup, water and soy sauce. Heat to boiling. Reduce heat to
low. Cover; simmer 5 minutes or until vegetables are tender. Serve over rice.
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Custardy Chicken Bake
Recipe By :
Categories :
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6 Chicken breast halves or thighs
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups Bisquick baking mix
1 teaspoon dried tarragon leaves
1/2 teaspoon salt
1 1/2 cups milk
3 Eggs
Mushroom Sauce #2 -- see recipe
Heat oven to 350 degrees.
Grease baking dish, 13x9x2 inches.
Heat oil in skillet.
Fry chicken until light golden brown.
Place chicken, skin side up, in dish.
Sprinkle with 1/2 Tsp. salt and the pepper.
Beat baking mix, tarragon, 1/2 Tsp. salt, the milk and eggs with hand beater until
smooth.
Pour over chicken. Bake until golden brown, 55 to 60 minutes.
Serve with Mushroom Sauce #2.
Makes 4 to 6 servings.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98
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Curry Chicken
Recipe By :
Categories :
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1 can cream of chicken soup -- (10 3/4 oz.)
1 medium apple
1/4 cup seedless raisins
3/4 cup milk
2 teaspoons curry powder
9 pieces fried chicken
In a medium bowl, combine all ingredients except chicken.
Place chicken in a single layer in a 8"x12" baking pan. Cover chicken with sauce.
Bake, covered in preheated 350 degree oven for 30 minutes. Continue baking
uncovered for 30 minutes longer.
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Curried Chicken Salad
Recipe By :
Categories :
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Dressing:
1/4 cup mayonnaise
2 tablespoons mango chutney
1/2 teaspoon salt
1/8 teaspoon nutmeg
1 cup plain yogurt
Salad:
3 cups cooked chicken -- cubed
2 cups cantaloupe -- cubed
2 medium cucumber -- peeled, seeded, cube
3 cantaloupe -- cut in half
1/2 cup slivered almonds -- toasted
Dressing: in blender container place first 6 ingredients, cover and blend until
smooth, scrapping down side of container occasionally. Spoon into medium bowl and
stir in yogurt until combined. Cover and refrigerate at least 3 hours for flavors
to blend. Just before serving add chicken, cubed cantaloupes and cucumbers to the
dressing; toss gently if desired, place melon slices on individual plates; mound
heaping cup of salad on each melon half. Sprinkle toasted almonds on top. Makes 6
servings.
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Curried Chicken On The Half Shell
Recipe By :
Categories :
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1/4 cup butter
1/2 cup chopped pared apple
1 clove garlic -- crushed
1 tablespoon curry powder
1/4 cup flour
1 cup light cream
1 cup chicken bouillon
1 teaspoon salt
1/8 teaspoon pepper
2 cups cooked chicken -- cut up
3 Avocados -- peeled and halved
(3 to 4)
3 cups cooked rice -- up to 4
Saute apples, onion, garlic and curry powder in butter in saucepan until onion is
tender crisp. Stir in flour. Gradually add bouillon and cream, cooking and
stirring until sauce boils 1 minute.
Add salt, pepper and chicken; cook over low heat 10 minutes.
Arrange avocado halves on rice in heat-proof serving dish. Heat in 350 degree
oven about 5 minutes.
Spoon curried chicken mixture over avocado halves.
Serve with choice of condiments, choosing from chopped hard-cooked egg, crumbled
bacon, sweet mixed pickles, coconut, raisins, chutney, preserved chopped ginger and
peanuts.
NOTE: For variety, substitute 1 1/2 Lbs. cooked, peeled and cleaned shrimp for
chicken.

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Crockpot Chicken & Sausage
Recipe By :
Categories :
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1 tablespoon olive oil
4 garlic cloves -- crushed
1 onion -- med. chopped
1 red pepper -- chopped
1 green pepper -- chopped
1 zucchini -- sml. chopped
1 can mushrooms
1 can stewed tomatoes -- italian
1 can tomato paste -- 6 0z.
1/4 pound hot sausage
2 chicken breasts
1 teaspoon italian seasoning
red pepper flakes (opt)
Heat oil in skillet. Saute onion and garlic until light brown. Remove. Add sausage
and chicken to brown in the skillet. Drain and pat dry. In crockpot combine all
other ingredients together with the onions and garlic. Add the sausage then top
with the chicken breasts. Cover and cook on low setting 6-8 hrs.
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Crispy Chicken With Asparagus Sauce
Recipe By :
Categories :
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4 skinless boneless chicken breast halves
1 Egg -- beaten
1/2 cup dry bread crumbs
1 can cream of asparagus soup -- (10 3/4 oz.)
1/3 cup milk
1/3 cup water
Hot cooked rice with chopped parsley
In pie plate, dip chicken into egg; coat with bread crumbs.
In skillet over medium-low heat, in hot oil, cook chicken 15 minutes on both sides
and no longer pink. remove; keep warm.
In same skillet over low heat, combine soup, milk and water. Heat through,
stirring occasionally.
Spoon soup mixture over chicken.
Serve with rice.
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Creamy Chicken And Dumplings
Recipe By :
Categories :
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7 cups water
3 3 1/2 pounds broiler-fryer chicken -- cut up
1 medium onion -- halved
1/4 teaspoon pepper
4 Flour tortillas -- (about 7" in
-- diameter), cut in
-- 1-inch strips, up
-- to 5
1/4 cup unsifted flour
8 ounces Borden sour cream
Chopped parsley or paprika
In Dutch oven or large heavy saucepan, combine water, chicken, onion, salt and
pepper; bring to a boil. Cover and simmer 1 hour or until tender.
Remove chicken from broth; cool.
Bone chicken; return to broth. Bring to a boil.
Drop about 1/4 of the tortilla strips in boiling broth to cover surface; cover and
simmer 2 minutes. Repeat until all strips are added.
Remove from heat.
Blend flour into sour cream; slowly stir into broth and heat through, stirring
constantly.
Garnish with chopped parsley. Refrigerate leftovers.
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Chipper Chicken

Categories :
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1 chicken -- cut in pieces
1/4 cup butter or margarine -- melted
1/2 teaspoon salt
1 dash pepper
1 package potato chips -- finely crushed
Wash and dry chicken pieces. Dip in mixture of butter and seasonings. Roll in the
crushed potato chips. Place pieces, skin side up, without touching, in an oiled
shallow pan. Bake in 375 degree oven 1 hour or until tender (do not turn).
Busted by Barb
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Hot Stuffed Florida Avocados
Recipe By :
Categories :
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3 ripe avocados
6 tablespoons lime juice
6 cloves garlic
2 tablespoons flour
1 cup light cream
1 tablespoon onion -- grated
1/4 teaspoon celery salt
2 cups cooked chicken -- chopped
salt and pepper -- to taste
1/2 cup cheddar cheese -- grated
Cut avocados in half, remove pits and place 1 tablespoon lime juice and a clove of
garlic in each half. Let stand 30 minutes.
Meanwhile over low heat melt butter and blend in flour. Add light cream and cook,
stirring until thickened. Add onion, celery salt, chicken; salt and pepper to
taste.
Remove lime juice and garlic from avocados halves; fill with chicken mixture.
Sprinkle with grated cheese and place in baking dish. Pour 1/2 inch of water
around avocados and bake 15 minutes in 350 degree oven or until cheese is melted.
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Hot Chinese Chicken Salad
Recipe By :
Categories :
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8 Broiler-fryer chicken thighs -- skinned, boned, cut
-- into 1" pieces
1/4 cup corn starch
1/4 cup corn oil
1/8 teaspoon garlic powder
1 large ripe tomato -- cut into chunks
1/3 cup sliced water chestnuts
1 can sliced mushrooms -- drained (4 oz.)
1 cup coarsely chopped green onion
1 cup slant sliced celery
1/4 cup soy sauce
1 teaspoon salt
2 cups finely shredded lettuce
Rice
Roll chicken in corn starch.
In skillet heat corn oil over medium heat. Add chicken; quickly brown. Sprinkle
with garlic powder.
Add next 5 ingredients.
Sprinkle with salt.
Stir in soy sauce.
Cover; reduce heat and cook 5 minutes or until vegetables are tender crisp.
Lightly toss with lettuce.
Serve hot with rice.
MC Formatted using MC Buster & SNT on 4/9/98

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Nutr. Assoc. : 0
Hot Chicken Salad #2
Recipe By : Sondra Price Bailey

Categories :
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4 cups chicken -- cooked and diced
4 Hard cooked eggs -- diced
3 cups celery -- diced (loosely
-- packed)
2 cans mushrooms -- (4 oz.)
1 5 ounces can water chestnuts -- sliced
1 2 ounces jar pimientos -- cut fine
1 tablespoon grated onion
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon Accent
2 cups sour cream
Combine all ingredients in large bowl and let stand several hours or overnight in
the refrigerator.
Just before putting in oven, add 1 Cup mayonnaise. Mix well.
Place in 8x12x2" flat baking dish.
Top with 1 Cup crushed potato chips and 3/4 Cup grated cheddar cheese and sprinkle
with paprika.
Bake in 350 degree oven for 30 minutes or until bubbly and heated through.
Serve in squares and garnish with parsley.
Serves 8 - 10.

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Hot Chicken Salad #1
Recipe By :
Categories :
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3 pounds Chicken
2 cups cooked rice
1 cup diced celery
3/4 cup mayonnaise
1 can cream of chicken soup
1/2 cup slivered almonds
3 Hard boiled eggs -- chopped
1 2 ounces jar pimentos -- chopped
2 tablespoons green pepper
2 tablespoons chopped onion
1/2 cup dry bread crumbs -- up to 1
Simmer chicken in water till tender, cool in bath. Cut chicken in cubes. Mix
with rest of ingredients except bread crumbs.
Pour into buttered 12x8x2 baking pan.
Sprinkle with crumbs.
Bake at 350 degrees for 45 minutes.
Cut in squares.
Delicious and better 2nd or 3rd day.
Can be increased.
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Hopkins Country Stew
Recipe By :
Categories :
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1 Frying Chicken
1 Bunch Carrots
1 Bunch Shallots
4 Large Onions
1/2 Bunch Celery
5 Potatoes -- diced
1 Small Cabbage
1 Cup Whole Kernel Corn, Frozen
1 Cup Cream Corn
1 Cup White Corn
Sugar -- amount you want
Salt And Pepper -- to taste
Cover fryer with water and simmer until meat falls off bone. Remove bone and skin
and cut meat into small pieces. Return to pot.
Add remaining ingredients and cook until vegetables are tender.
Season to taste.
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NOTES : You can add almost any vegetables to this - the more the better it is.
Nutr. Assoc. : 0
Homemade Chicken Noodle Soup

Recipe By :
Categories :
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4 cups Chicken stock
2 cups diced chicken
1/2 cup sliced celery
1/2 cup sliced green onion
1/2 teaspoon salt
1/2 teaspoon poultry seasoning
1/4 teaspoon pepper
2 cups uncooked noodles
2 tablespoons flour
2 cups milk
Add chicken, celery, onion and seasoning to stock.
Bring to a boil.
Add noodles. Cover and cook until noodles are almost tender (5 to 10 minutes).
Mix flour with small amount of milk until smooth. Add remaining milk. Stir into
soup.
Cook to desired thickness.
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Nutr. Assoc. : 0
Hawaiian Baked Chicken 57
Recipe By :
Categories :
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2 pounds broiler-fryer chicken pieces
Salt
Pepper
1 can pineapple -- drained, reserve
-- juice (8 to 8 1/2
-- oz.)
2 tablespoons pineapple juice -- from reserve juice
1/3 cup Heinz 57 Sauce
2 tablespoons honey
Season chicken with salt and pepper.
Place chicken in baking dish (12x7 1/2x2 inch).
Combine pineapple juice, Heinz 57 Sauce and honey. Pour over chicken.
Bake in 350 degrees oven, 1 hour or until tender; baste occasionally.
Arrange pineapple slices over chicken during last 5 - 10 minutes of baking.
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Nutr. Assoc. : 0
Pepper Chicken
Recipe By :
Categories :
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3 pounds broiler-fryer chicken -- cut up and breaded
-- and fried
3 cups water
4 teaspoons chicken flavor instant bouillon -- or 4 chicken
-- bouillon cubes
1 1/2 teaspoons garlic powder
1 1/2 teaspoons ground ginger
1 tablespoon reconstituted lemon juice
3 tablespoons cornstarch
2 medium green peppers -- seeded and cut into
-- strips
1 cup diagonally sliced celery
1 large onion -- sliced
Hot cooked rice
In medium saucepan, combine 2 1/2 cups water, bouillon, soy sauce, garlic powder,
ginger and lemon juice; cook and stir until bouillon dissolves.
Mix cornstarch with remaining water; stir into bouillon mixture. Cook until
thickened.
Arrange chicken pieces and vegetables in large skillet or wok; pour sauce over top.
Cover and cook 15 minutes or until vegetables are slightly tender.
Serve with rice.
Refrigerate leftovers.
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Nutr. Assoc. : 0
Paella
Recipe By :
Categories :
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2 pounds chicken parts
salt & pepper
1 teaspoon oregano
1 chorizo -- sliced (see below)
1 onion -- chopped
1 green pepper -- chopped
1 cup uncooked rice
2 1/2 cups beef broth
8 ounces tomato sauce
1/2 teaspoon saffron
1/2 pound shrimp -- cooked & cleaned
1/2 cup cooked peas
Wash & dry chicken parts. Rub with seasonings. Brown chicken in oil in large
skillet. Add chorizo (hot spanish sausage), onion and green pepper; cook over low
heat for 10 min. Stir in broth, tomato sauce & saffron; cover and simmer 20 min.
Stir in rice; cover and simmer 30 min longer. Add shrimp and peas; heat through.
Allow any excess liquid to cook off and serve
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Oven Sesame Chicken
Recipe By :
Categories :
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1 tablespoon margarine or butter
1 cup Bisquick baking mix
1/4 cup sesame seed
1 teaspoon salt
2 tablespoons milk
1 Tbsp. prepared mustard -- (1 to 2)
1 Egg
2 1/2 pounds broiler-fryer chicken -- cup up, up to 3 1/2
2 tablespoons margarine or butter melted
Heat 1 Tbsp. margarine in rectangular pan, 13x9x2 inches, in oven until melted.
Mix baking mix, sesame seed and salt in shallow dish; reserve.
Beat milk, mustard and egg in small bowl.
Dip chicken pieces, one at a time, into egg mixture; coat with sesame seed mixture.
Place skin side up in pan.
Drizzle with 2 Tbsp. melted margarine.
Bake until done, about 1 hour.

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Nutr. Assoc. : 0
Old-Fashioned Chicken Salad
Recipe By :
Categories :
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1 package boneless chicken tenders
1 Rib celery -- chopped
1/2 cup mayonnaise
1 tablespoon orange juice
1/4 teaspoon ground ginger
1/4 teaspoon salt
Cut boneless tenders into thirds; place in a 2-quart microwave safe bowl.
Cover and cook on High 3 - 4 minutes, stirring often.
Drain off excess liquid.
Stir in onions, celery, mayonnaise, orange juice, ginger and salt; toss to mix.
Spoon onto lettuce-lined platter.
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Nutr. Assoc. : 0
Nutty Chicken breasts

Categories :
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2 chicken breasts
1/2 cup cornstarch
2 teaspoons salt
1 teaspoon sugar
1 1/2 tablespoons dry white wine
2 egg whites
1 1/2 cups finely chopped almonds -- or walnuts, peanuts,
peanut oil -- for frying
Bone chicken breasts. Slice into thin slices (easier to do if boneless chicken
breasts have been partially frozen). Mix corn starch, salt and sugar. Add wine
and mix thoroughly.
Beat egg white lightly and add gradually, stirring constantly into the cornstarch
mixture. Spread chopped nuts on a flat working surface. Dip thin slices of
chicken into cornstarch mixture and coat both sides with nuts. Set aside until all
chicken slices are prepared.
In deep fry pan heat oil until hot. Add chicken and cook very quickly. Do not
overcook, just barely golden brown. Drain and serve immediately.
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Mexican Lasagne
Recipe By : All Time Favorites

Categories :
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2 tablespoons salad oil
1 large onion -- chopped
1 red and green bell peppers -- seeded and chopped
2 cans tomato soup, condensed
1 can enchilada sauce
1 tablespoon chili powder
1 teaspoon cumin -- ground
salt and pepper
Fiesta Cheese Filing
2 cups cottage cheese
2 egg
1/3 cup parsley -- chopped
4 tablespoons green chiles -- diced
1 In Addition
10 ounces lasagna noodles -- cooked and drained
4 cups diced chicken
6 ounces sharp cheddar cheese -- thinly sliced
6 ounces monterey jack cheese -- thinly sliced
Heat oil in a wide frying pan over medium heat. Add onion, garlic, and bell
pepper; cook stirring often, until onion is soft(about 5 minutes). Add soup,
enchilada sauce, chili powder, and cumin. Bring to a simmer; then simmer, stirring
often, until thickened (about 10 minutes). Season to taste with salt and pepper.
Prepare Fiesta Cheese Filling. -- In a large bowl, stir together cottage cheese,
eggs, chopped parsley and diced green chiles.
Arrange half the noodles over bottom of a lightly greased shallow 3 1/2 - 4-quart
rectangular baking pan, Spread half the cheese filling over noodles; top with half
the sauce, Scatter half the chicken over sauce; top with half the sliced cheeses.
Repeat layers to use remaining noodles, cheese filling, sauce, chicken and sliced
cheeses. Cover with foil. (At this point, you may refrigerate until next day.)
Bake, covered, in a 375 degree oven until bubbly and heated through (about 35
minutes; about 50 minutes if refrigerated). Uncover and let stand for about 5
minutes before serving. Makes 10 to 12 servings.
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White Meat Of Chicken Salad
Recipe By :
Categories :
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3 cups white meat of chicken -- diced large
1/2 cup diced celery
1 cup mayonnaise
1 dash wine vinegar
1/2 cup heavy cream
salt to taste
white pepper to taste
Toasted almonds
Roast chicken covered, or boil chicken breasts until tender. Cool. Pull shin and
bone from white meat.
Mix mayonnaise and vinegar, combine with remaining ingredients.
Place chicken salad in center of the Orange Souffle Ring. Garnish each serving
with toasted sliced almonds.
MC Formatted using MC Buster 2.0d & SNT on 4/10/98
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Nutr. Assoc. : 0
Turkey Waldorf Salad
Recipe By :
Categories :
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2/3 cup Hellmann's Real Mayonnaise
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups diced cooked turkey -- or chicken
2 Apples -- cored and chopped
1/2 cup chopped walnuts
In large bowl stir first 4 ingredients until smooth.
Add remaining ingredients; toss to coat well.

Cover; chill.
Makes 5 cups.
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Nutr. Assoc. : 0
Turkey Vegetable Soup
Recipe By :
Categories :
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3 cups cooked Butterball breast of turkey -- cut into 1/2" cubes
Bones and trimmings from cooked breast of
-- turkey
6 cups water
1 can cocktail vegetable juice -- (46 oz.)
8 ounces turkey gravy packet
1 Bag -- (16 oz.) frozen
-- mixed vegetables
2 medium onions -- diced
2 Ribs celery -- sliced
2 teaspoons seasoned salt
1/2 teaspoon pepper
1/2 teaspoon thyme leaves
Place turkey bones and trimmings in Dutch oven or large saucepan. Add water.
Cover and simmer 1 hour.
Remove carcass; strip turkey from bones. Discard carcass. Strain broth.
Combine broth, turkey and remaining ingredients in Dutch oven.
Cover and simmer 30 minutes.

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Nutr. Assoc. : 0
Turkey Schnitzel #2
Recipe By :
Categories :
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3/4 pound cooked Butterball breast of turkey -- cut into 1/4" thick
-- slices
1/4 cup lemon juice
1 Egg
2 teaspoons milk
3/4 cup dry seasoned bread crumbs
Butter or margarine
Hot cooked noodles
Lemon wedges
Marinate turkey slices in lemon juice 1 hour, drain.
Blend egg and milk.
Dip turkey slices into egg mixture, coat with bread crumbs.
Brown turkey in butter in skillet over medium heat 2 to 4 minutes per side.
Serve with noodles and lemon wedges.

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Nutr. Assoc. : 0
Turkey Minestrone
Recipe By :
Categories :
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Meaty turkey frame
1 teaspoon salt
4 cups water
2 cups sliced potatoes
3 Onions -- thinly sliced
1 Bag -- (8 oz.) shredded
-- coleslaw cabbage
2 cups sliced celery
6 Ripe pitted medium olives -- chopped
Combine turkey frame, salt and water in a soup pot (or pressure cooker). Cover and
simmer 2 hours over low heat, or 45 minutes in a pressure cooker, (following
manufacturer's directions.)
Strain broth into a container. Set turkey frame aside to cool. When fat has risen
to the surface of the turkey broth, skim with a bulb-type baster (or if you're not
in a hurry, chill until fat hardens. Then lift off the fat.)
Combine fat free broth with remaining ingredients. Cover and simmer until
vegetables are tender.
Meanwhile, strip meat from turkey frame and chop into bite-size pieces. Add to the
soup and heat through.
Salt and pepper to taste.
Season with Parmesan cheese and chopped fresh parsley if you like.
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Nutr. Assoc. : 0
Turkey Cutlets Parmesan
Recipe By : McCall's, page 143, Sept. 1997

Categories :
-------- ------------ --------------------------------
2 cups small egg bow-tie pasta
1 cup frozen green peas
1 tablespoon unsalted butter
3/4 cup Parmesan cheese
4 turkey breast cutlets -- thick
2 large egg whites -- lightly beaten
3/4 cup Italian bread crumbs
2 tablespoons olive oil
2 large plum tomato, whole -- cut in 12 slices
8 large basil leaves
1 cup shredded mozzarella cheese
fresh ground pepper
1. In covered 3-quart pot, bring 2 quarts hot salted water to a boil. Add pasta;
cook 6 minutes. Add frozen peas; cook 2 minutes, until pasta is al dente and peas
are crisp-tender. Reserve 1/2 cup pasta cooking water; drain pasta. Return pasta,
peas and reserved water to pot; add butter and 1/2 cup Parmesan; stir. cover; keep
warm.
2. While pasta is cooking, dip cutlets into egg whites, then coat with crumbs. In
large nonstick skillet, heat oil over high heat. Add cutlets; cook 2 minutes,
until browned on bottom. Turn cutlets over; sprinkle each with 1 tablespoon
Parmesan. Place 3 tomato slices and 2 basil leaves, overlapping, on each cutlet.
Sprinkle with mozzarella; season with pepper to taste. Cook 1 minute. cover
skillet with lid; cook 30 seconds until cheese is melted. Serve with pasta.
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Nutr. Assoc. : 0
Turkey Amandine
Recipe By :
Categories :
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6 cups stuffing mix
2 cups water
1/2 cup chopped celery
1/4 cup butter
3 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
2/3 cup water
1 1/3 cups undiluted evaporated milk
3 cups cubed -- cooked turkey
2 cups thawed frozen green beans
1/4 cup sliced almonds
Moisten stuffing mix with 2 cups water. Press into bottom and sides of buttered,
shallow 2 quart baking dish. Bake in hot oven (400 degrees) 10 minutes.
Saute onion and celery in butter in large saucepan. Stir in flour, salt, and
pepper. Gradually add 2/3 cup water and evaporated milk. Cook over medium heat,
stirring constantly, until mixture comes just to a boil and thickens.
Remove from heat. Stir in turkey and green beans.
Spoon into stuffing crust. Sprinkle almonds over top.
Bake in moderate oven (350 degrees) 25 to 35 minutes or until heated through.
Makes 8 cups.
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Nutr. Assoc. : 0
Tarragon Turkey Pasta Salad
Recipe By :
Categories :
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2 cups cooked Butterball breast of turkey cut
-- into 1/2" cubes
1 cup creamy dressing
1 tablespoon tarragon leaves -- crushed
4 cups cooked rotini pasta
2 cups frozen mixed California or Italian -- thawed, drained
-- vegetables
1 small red onion -- sliced thin
Salt
Pepper
Blend dressing, garlic and tarragon.
Toss with turkey, pasta and vegetables.
Season with salt and pepper.
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Nutr. Assoc. : 0
Stuffed Chicken Breasts #2
Recipe By :
Categories :
-------- ------------ --------------------------------
2 large chicken breasts -- boned and skinned
Salt
Pepper
Nutmeg
1 tablespoon melted butter or margarine
3/4 cup ripe olives
1 dash marjoram
1 Egg -- slightly beaten
1 tablespoon water
1/2 cup fine dry bread crumbs
1/4 cup butter or margarine
Cut chicken breasts in two, flatten slightly. Sprinkle with salt, pepper and
nutmeg.
Finely chop enough olives to make 1/4 cup. Mix with 1 tbsp. melted butter and
marjoram. Spread mixture on center of chicken breast, fold them over pocketbook
style. Skewer with toothpicks.
Mix egg and water.
Dip chicken in egg mixture, then in bread crumbs.
Heat 1/4 cup butter in heavy skillet. Add chicken and cook gently, turning as
needed until golden brown and cooked through, about 40 to 50 minutes.
Place on top of Pilaff on serving dish.
Garnish with remaining whole ripe olives.
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Nutr. Assoc. : 0
Stuffed Chicken Breasts

Categories :
-------- ------------ --------------------------------
2 large boneless chicken breast
1 cup pitted black olives -- chopped
1 1/2 teaspoons seasoned salt
1/4 teaspoon thyme
1/8 teaspoon paprika
1 egg yolk
1/2 teaspoon lemon juice
Cut chicken breasts in half lengthwise. Loosen skin from breasts, leaving skin
attached at the thicker edge. Mix together soft butter with onion, type, salt and
pepper. Mix in the chopped olives. Spread over chicken breasts and fold skin over
and secure with toothpicks.
Place chicken, skin side up, in baking dish. Mix remaining butter with paprika and
spread over skin. Bake at 350 degrees for 30 minutes. Set chicken on warm
platter. Pour pan drippings into small sauce pan. Beat egg yolk and add to
drippings. Stir constantly over low heat until thickened. Stir in lemon juice.
Pour sauce over chicken.
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Nutr. Assoc. : 0
Stewed Chicken 'n Dumplings
Recipe By :
Categories :
-------- ------------ --------------------------------
4 pounds stewing hen -- or large
-- broiler-fryer
3 cups sifted flour
1 teaspoon salt
2 teaspoons baking powder
1/2 cup shortening
1 Cup milk
Cut chicken into serving pieces and place in large kettle with salted water to
cover. Cover and bring to boil, then reduce flame to simmer and cook until tender.
While chicken is cooking combine flour, salt baking powder.
With pastry blender, fork or two knives, cut in shortening.
Add milk, mixing well.
Turn out onto lightly floured board or pastry cloth and knead lightly.
Roll out to 1/8" thick. Cut into strips.
When chicken is tender, drop strips into kettle. Cover and continue simmering 20
minutes.

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Nutr. Assoc. : 0
Simon & Garfunkel Chicken
Recipe By :
Categories :
-------- ------------ --------------------------------
4 skinless boneless chicken breasts
salt and pepper
1 cup butter
8 slices mozzarella cheese
2 tablespoons chopped parsley
1/4 teaspoon sage
1/4 teaspoon rosemary
1/4 teaspoon thyme
1/2 cup flour
1 egg -- beaten
1/2 cup dry bread crumbs
3/4 cup white wine
Turn the chicken breasts smooth side down and sprinkle up side with a little salt
and pepper. Dot each breast with about a teaspoon of butter. place a slice of
mozzarella cheese on each piece of chicken and roll up jellyroll fashion. Secure
well with wooden toothpicks.
Melt the rest of the butter and add the parsley, sage, rosemary and thyme. Roll
the chicken rolls in the flour, then in the beaten egg, then in the dry bread
crumbs. place side by side in a baking dish. pour melted butter and spices over
the chicken. Bake at 350 degrees for 30 minutes. Pour the wine over the chicken
and return to the 350 degree oven for 30 minutes.
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Nutr. Assoc. : 0
Schezuan Skillet Dinner-Walnuts
Recipe By :
Categories :
-------- ------------ --------------------------------
1/2 cup tomato juice
4 cups sliced onions
2 cups thinly sliced celery
2 cups cooked turkey meat -- in bite-size cubes
1 teaspoon arrowroot
1 cup cold water
Liquid hot pepper sauce
1 tablespoon chopped fresh ginger root -- optional
15 Walnuts -- halved
Combine tomato juice, Sherry, soy sauce, onions, celery and turkey in skillet over
moderate heat; cook till vegetables are tender crunchy, about 6 minutes.
Combine arrowroot and cold water; stir into skillet until sauce thickens and
clears.
Add several drop of hot pepper sauce to taste - dish should be hot and spicy.
At the last minute stir in ginger and walnuts; serve.
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Nutr. Assoc. : 0
Sarah's Sweet and Sour Chicken
Recipe By : Sarah Zigler, Flordia

Categories :
-------- ------------ --------------------------------
12 ounces apricot marmalade
1 envelope onion soup mix
1 bottle Red Russian Salad Dressing
chicken
rice
Mix together in bowl the marmalade, soup mix and salad dressing. Pour over cut up
chicken and bake 60 minutes at 375 degrees.
Baste chicken twice with sauce during baking.
Serve on top of rice and pour sauce over top.
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NOTES : Sarah is Margie's friend in Flordia.
Nutr. Assoc. : 0
S.C. Country Captain Chicken
Recipe By : Mary McKinnon, Beech Island, SC

Categories :
-------- ------------ --------------------------------
3 1/2 pounds chicken
all-purpose flour
1 cup shortening
2 onions -- finely chopped
2 green peppers -- chopped
2 small garlic clove -- minced
3 teaspoons curry powder
32 ounces tomatoes, canned -- undrained
1/2 teaspoon chopped parsley
1/2 teaspoon ground thyme
3 tablespoons currant jelly
hot cooked rice
1/4 pound slivered almonds -- toasted
parsley -- for garnish
Remove skin from chicken, combine flour, salt and pepper to taste. Dredge chicken
in flour mixture. Brown in hot shortening. Remove chicken from skillet, but keep
the chicken hot, this step is important for the success of the dish.
Pour of all but 1/4 cup drippings from skillet. Add onions, green peppers and
garlic, cook very slowly, stirring constantly, until vegetables are tender. Season
with salt and pepper and curry powder, amount of curry powder may be varied
according to taste.
Add tomatoes, parsley, thyme and currants, stir gently to mix.
Put chicken in a roaster or large casserole. Add sauce, is sauce does not cover
chicken, add water to cover chicken. Cover tightly and bake at 350 degrees about
45 minutes or until chicken is tender.
Place chicken in center of a large platter and pile rice around it. Spoon sauce
over rice, sprinkle almonds on top.
Garnish with parsley.
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Nutr. Assoc. : 0
Rock Cornish Hens, Rice-Raisin Stuffing
Recipe By :
Categories :
-------- ------------ --------------------------------
3/4 cup butter
1 Onion -- chopped
1/2 cup thinly sliced celery
1 package Uncle Ben's Quick Rice -- (11 oz.)
3 2/3 cups water
1 cup raisins
1/2 cup broken walnut meats
2 teaspoons ground cinnamon
Salt & pepper -- to taste
8 Rock Cornish Hens -- (1 1/4 lb. each)
1/2 cup honey
1/2 cup butter -- melted
1/2 cup dry white wine
Melt 3/4 cup butter, add onion and celery, cook briefly.
Add rice, water and salt. Bring to boil, cover, simmer 5 minutes.
Add raisins, nuts, and spices.

Stuff into Cornish hens, secure opening.
Blend honey, melted butter and wine.
Brush hens. Arrange on rack, roast (375 degrees) 50 to 60 minutes, basting often
with glaze.
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Nutr. Assoc. : 0
Roast Turkey With Wild Rice Stuffing
Recipe By :
Categories :
-------- ------------ --------------------------------
1 package wild rice -- (4 oz.)
4 teaspoons Instant chicken bouillon or 4 chicken
-- bouillon cubes
1 cup chopped celery
1/2 cup chopped green pepper
1 cup hot water
1 package herb-seasoned stuffing mix -- (8 oz.)
2 teaspoons poultry seasoning
1 Turkey -- 12 Lbs.
Salt
Pepper
Melted butter
Prepare rice as package directs, dissolving 3 tsp. bouillon in water before adding
rice.
Preheat oven to 325 degrees.
In medium skillet, cook celery and green pepper in butter until tender.
Dissolve remaining bouillon in hot water.
In large bowl, combine rice, vegetables, bouillon liquid, stuffing mix and poultry
seasoning; mix well.
Season turkey with salt and pepper.
Stuff neck and body cavities loosely; truss.
Place breast-side up, on rack in shallow roasting pan.
Brush with butter.
Roast as label directs.
Turn extra stuffing into a well-greased 1 quart baking dish; cover and
refrigerate.
Bake 30 minutes before serving time.
Refrigerate leftovers.
TIP:
Stuffing can be used with other poultry - chicken, capon or Cornish hens.
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Roast Turkey and Southern Dressing
Recipe By : Mary McKinnon, Beech Island S.C.

Categories :
-------- ------------ --------------------------------
1 whole turkey
3 stalks celery
2 large onions
2 apples
1 quart warm water
salt and pepper
Southern Dressing -- see recipe
Wash turkey. Sat and pepper turkey as usual.
Preheat oven to 475 degrees.

About 9 or 10 PM the night before. Place turkey in covered roasting pan with all
ingredient and place in hot oven and cook for 1 hour. Turn heat off and leave in
oven until morning. DO NOT OPEN OVEN DOOR DURING THE NIGHT.
This is for any size turkey.
Use stock in pan for dressing.
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Roast Chicken With Peach Chutney
Recipe By : Cookbook USA #26771

Categories :
-------- ------------ --------------------------------
4 Large Chicken Breasts -- boneless
1 Jar Peach Chutney -- see Recipe
Salt And Pepper -- to taste
1/4 Cup Oil
Flatten the chicken breasts with a cleaver. Season with salt and pepper.
Put 2 tablespoons of the peach chutney in the middle of the flatten breast. Roll
the breast up so that the chutney is in the middle. You can secure it with some
toothpicks.
Roast it with some oil in an oven marked 450 degrees.
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Nutr. Assoc. : 0
Roast Boiler-Fryer/with Whole Grain Stuffing
Recipe By :
Categories :
-------- ------------ --------------------------------
3 pounds chicken
olive oil
fresh rosemary
1 Whole grain rice stuffing -- see recipe
garlic -- chopped
fresh rosemary
fresh basil -- optional
orange juice -- optional
Coat chicken with olive oil. Shove it into a paper bag. Roast in a 350 degree
oven for about 45 minutes. Now pull the bag out of the oven; wipe the inside of
the chicken with fresh rosemary and stuff with a whole grain rice dressing. Add
fresh rosemary, finely chopped garlic and maybe just a little fresh basil, but no
salt or pepper to the dressing or stuffing. Put the bird back into the oven and
roast it for 20 minutes or more until its falling off the bones. Done as an
additional touch squeeze orange juice over the chicken about 15 minutes before its
done. This really sets your roast chicken apart.
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Quick Chicken Stir-Fry
Recipe By :
Categories :
-------- ------------ --------------------------------
2 tablespoons oil
3 Boneless skinless chicken breast halves
1 Garlic clove -- minced
1 cup broccoli flowerets
1 cup red pepper strips
1 cup carrot slices
1/2 cup Miracle Whip
1/2 teaspoon ground ginger
Heat oil in skillet over high heat.
Cut chicken into strips, add to skillet with garlic; stir-fry 3 minutes.
Add vegetables; stir-fry an additional 3 minutes.
Reduce heat to medium; stir in Miracle Whip, soy sauce and ginger.
Simmer 1 minute.
Serve over rice.
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Poultry Pear Combo
Recipe By :
Categories :
-------- ------------ --------------------------------
4 Split and boned chicken breast
1 cup orange juice
1/4 cup honey
1 teaspoon salt
4 Pears -- sliced
Saute# the chicken pieces in butter until light brown.
Mix together the orange juice, honey, lemon juice, curry powder and salt.
Dip the chicken in the orange juice mixture and arrange the pieces in a baking
dish, skin sides down.
Cover with remaining sauce and bake uncovered at 350 degrees for 20 minutes.
Turn chicken over and add sliced pears.
Baste the fruit with the sauce; bake an additional 30 minutes or until the chicken
is tender.
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Pouissant Au Champagne
Recipe By : The times Magazine, Nov. 13, 1978

Categories :
-------- ------------ --------------------------------
3 cornish game hens -- or baby chickens
salt
pepper
1/2 cup butter
1 jigger cognac -- 1 1/2 ounces
1 1/2 cups champagne
1/2 pound fresh mushrooms -- sliced
3 egg yolks
1/2 pint cream
Sprinkle cavities of chicken or game hens with salt and pepper. In a deep roasting
pan with a cover, melt butter. Turn off heat. Gently turn the birds in the melted
butter to coat, but not to brown.
Pour cognac over birds and ignite., Now add the champagne. Cover and simmer
slowly for about 30 minutes or until tender.
Remove birds from pan and add sliced mushrooms. Mix egg yolks and cream together
in a small bowl. Beat thoroughly using a wire whisk or wooden spoon. Slowly stir
into pan juices to create gravy. Simmer and thickened.
Now place birds on a serving platter or carve meat from the birds and place the
slices on the serving platter. Pour gravy over the meat or birds and serve.
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Pineapple-Glazed Breasts Of Chicken
Recipe By :
Categories :
-------- ------------ --------------------------------
1 can pineapple slices -- save syrup (8 1/2
-- oz.)
1 1/2 tablespoons soy sauce
2 tablespoons wine vinegar
2 tablespoons honey
2 tablespoons catsup
4 Boned and skinned chicken breasts
1 tablespoon cooking oil
Combine pineapple syrup with soy sauce, vinegar, honey and catsup. Pour over
chicken breast. Cover and refrigerate 1 or 2 hours. Drain, saving marinade.
Brown chicken in heavy skillet using 1 Tbsp. butter and oil.
Blend cornstarch with marinade and remaining butter. Heat to boiling; pour over
chicken in skillet. Cover tightly; cook slowly about 20 minutes until tender.
During cooking, baste with pan sauce several times to glaze chicken.
About 5 minutes before chicken is done, add drained pineapple slices to heat and
glaze.

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Perfect Fried Chicken
Recipe By :
Categories :
-------- ------------ --------------------------------
3/4 cup flour
1/2 cup fine dry bread crumbs
2 teaspoons salt
1 tablespoon paprika
1/4 teaspoon pepper
2 1/2 pounds chicken -- cut in pieces, up
-- to 3
Shortening or oil
Combine flour, dry bread crumbs and seasoning in paper bag; add 2 or 3 pieces of
chicken at a time and shake well to coat.
Heat shortening 1/4" deep in heavy skillet until is will sizzle a drop of water.
Brown meaty pieces first; then slip in others. Don't crowd, use 2 skillets if
necessary.
Brown one side slowly; turn with tongs. When lightly browned, 15 to 20 minutes,
reduce heat; cover.
If cover isn't tight add 1 tbsp. water. Cook until tender, 30 to 40 minutes.
Uncover last 10 minutes to crisp.
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NOTES : To make fine dry bread crumbs, lay slices of bread on cookie sheet. Place
in a 300 degree oven and toast until crisp and lightly browned. Place in clean
paper sack and roll into crumbs with rolling pin, or put through the food grinder
using fine blade. Sift crumbs through a fine sieve.
Nutr. Assoc. : 0
Lois Roast Turkey
Recipe By :
Categories :
-------- ------------ --------------------------------
1 turkey
3 stalks celery
2 large onions
2 apples
1 quart warm water
Place turkey in covered roasting pan and add remaining ingredients.
Salt and pepper turkey as usual.
Preheat oven to 475 degrees. About 9 or 10 o'clock the night before. Cook turkey
for 1 hour. Turn heat off and leave in oven until morning. Do not open oven door
This is for any size turkey. Use stock in pan for dressing.
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Lime Broiled Chicken
Recipe By :
Categories :
-------- ------------ --------------------------------
2 broiler chicken -- 3 pounds each
salt and pepper
Lime Sauce:
1/2 cup corn oil
1/2 cup lime juice
2 tablespoons chopped onions
2 teaspoons dried tarragon
1 teaspoon salt
1/2 teaspoon ginger
1/2 teaspoon red pepper sauce -- bottled
Cut up chicken. Sprinkle chicken pieces with salt and pepper. Place in a single
layer in a baking dish. Set aside, combine all ingredients for sauce in blender
container; cover and blend until smooth. Pour over the chicken.
Marinate at least 3 hours, turning chicken occasionally. After chicken has
marinated, place on barbecue grill over hot coals, about 5 inches from heat, skin
side up. Close barbecue hood. Brush with the sauce after 10 minutes. Turn aster
20 minutes and baste. Continue cooking about 15 to 20 minutes more.
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NOTES : For cook out on Grill.
Nutr. Assoc. : 0
Lemon Barbecued Chicken
Recipe By :
Categories :
-------- ------------ --------------------------------
Chicken breast -- split
1 1/4 cups catsup
1 can frozen lemonade -- thawed, undiluted
-- (6 oz.)
3/4 cup water
1/4 cup Worcestershire sauce
1/4 cup prepared mustard
1/4 cup corn oil
2 tablespoons instant minced onion
Mix together catsup, lemonade, water, Worcestershire sauce, mustard, corn oil and
onion.
Simmer uncovered 5 minutes.
Place chicken over hot coals on grill, skin side up, about 8" from heat.
Cook, basting frequently and turning several times, about 25-30 minutes, or until
fork can be inserted in chicken with ease.
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Impossible Turkey Pie
Recipe By : Betty Crocker handout

Categories :
-------- ------------ --------------------------------
2 cups cooked turkey -- cut up
OR cooked chicken
4 1/2 ounces sliced mushrooms -- drained
1/2 teaspoon salt
1 cup shredded Swiss cheese
1 1/2 cups milk
3/4 cup Bisquick. baking mix
3 eggs
Heat oven to 400 degrees. Lightly grease pie plate, 10x1 1/2 inches.
Sprinkle turkey, mushrooms, onions, salt and cheese in pie plate.
Beat remaining ingredients until smooth, 15 seconds in blender on high speed or 1

minute with hand beater. Pour into pie plate.
Bake until golden brown and knife inserted halfway between center and edge comes
out clean, 30 to 35 minutes. Let stand 5 minutes before cutting.
Refrigerate any remaining pie. 6 to 8 servings .
Impossible Ham Pie: Substitute 2 cups cut-up fully cooked smoked ham for the
turkey.
MC Formatted using MC Buster 2.0d by
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Impossible Chicken Parmigiana Pie
Recipe By : Bisquick.
Categories :
-------- ------------ --------------------------------
3/4 cup creamed cottage cheese -- (small curd)
1/3 cup grated parmesan cheese
1 1/2 cups cooked chicken -- cut up
1 1/4 cups mozzarella cheese -- shredded
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 can tomato paste -- (6 oz.)
1 cup milk
2 eggs
1/4 teaspoon pepper
Heat oven to 400. Grease pie plate, 10x1-1/2 inch.
Layer cottage cheese and parmesan cheese in pie plate.
Mix chicken, 1/2 cup of the mozzarella cheese, the garlic powder, oregano, basil
and tomato paste; spoon over parmesan cheese.
Beat remaining ingredients in blender on high speed 15 sec. or with hand beater 1
min or until smooth.
Pour into pie plate. Bake 30 min.
Top with remaining mozzarella cheese. Bake 5 to 8 min. longer or until knife
inserted in center comes out clean. Cool 5 min.
MC Formatted using MC Buster 2.0d by Barb on 4/7/98
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Impossible Chicken 'n Broccoli Pie
Recipe By :
Categories :
-------- ------------ --------------------------------
1 package frozen chopped broccoli
2 cups cheddar cheese -- shredded
1 1/2 cups cooked chicken -- cut up
2/3 cup onions -- chopped
1 1/3 cups milk
3 eggs
3/4 teaspoon salt
1/4 teaspoon pepper
Grease pie plate, 10x1 1/2 inches.
Rinse broccoli under running cold water to thaw; drain thoroughly.
Mix broccoli, 2 cups of cheese, the chicken and onion in plate.
Beat milk, eggs, baking mix, salt and pepper until smooth, 15 seconds in blender on
high or 1 minute with hand beater.
Pour into plate.
Bake until knife inserted in center comes out clean, 25 to 30 minutes.
Top with remaining cheese. Bake just until cheese is melted, 1 to 2 minutes
longer. Cool 5 minutes.
MC Formatted using MC Buster 2.0d by Barb on 4/7/98
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Golden Fried Chicken
Recipe By :
Categories :
-------- ------------ --------------------------------
1 whole broiler-fryer chicken -- cut in parts
1 teaspoon salt
1/4 teaspoon pepper
2 Eggs
1 tablespoon water
3/4 cup corn starch
1 pint corn oil
Sprinkle chicken with salt and pepper.
Beat eggs and water until well mixed.
Dip chicken into egg mixture, then into corn starch, coating evenly.
Dip into egg mixture again; drain off excess.
Pour corn oil into large deep skillet or electric fry pan to depth of 1/4".
Heat oven medium heat to 375 degrees.
Carefully put chicken into hot oil. Cook, turning once, 25 minutes to 30 minutes
or until light golden brown and tender.
Drain on absorbent paper.

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Golden Corn Stuffing Bake
Recipe By :
Categories :
-------- ------------ --------------------------------
1 can Campbell's New Golden Corn Soup -- (10 3/4 oz.)
1/4 cup finely chopped celery
1/4 cup finely chopped onion
1 1/2 cups Pepperidge Farm Herb Seasoned or Cubed
-- Herb Seasoned Stuffing
4 Skinless -- boneless chicken
-- breast halves
1 tablespoon packed brown sugar
1 tablespoon margarine -- melted
1 teaspoon spicy brown mustard
Combine soup, celery, onion and stuffing.
In 9" greased pie plate, spoon stuffing mixture. Arrange chicken over stuffing
mixture; press lightly into stuffing.
Combine sugar, margarine and mustard; spread evenly over chicken.
Bake at 400 degrees for 25 minutes or until chicken is no longer pink.
Garnish with fresh sage if desired.

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Go To Church Chicken
Recipe By :
Categories :
-------- ------------ --------------------------------
1 can cream of mushroom soup
1 can cream of celery soup
2 small cans milk
1 package onion soup mix
1 Box Uncle Ben's Wild Rice mix
6 chicken breasts -- up to 8
Blend first five ingredients together and spread over bottom of greased casserole.
Lay chicken breasts on top of rice.
Cover and bake at 350 degrees for 1 1/2 hours.
Uncover to brown before serving.
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Ella's Brunswick Stew
Recipe By : Ella Bailey

Categories :
-------- ------------ --------------------------------
1 pound chicken -- boiled, remove bones
-- reserve broth
1 pound ground beef -- see notes
3 medium potatoes -- cut up
1 medium onion -- cut up
1 small catsup -- bottled
2 cups English peas -- small cans
2 cups green lima beans -- small cans
1 can corn, cream-style -- large can
16 ounces tomatoes, canned
1 tablespoon sugar
1 tablespoon vinegar
Pan fry ground beef until all red is gone.

Cook the potatoes and onions in chicken broth until tender. add cooked ground beef.
Add all other ingredients and simmer for about 30 minutes or slow cook for 3 hours.
Can be frozen.
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NOTES : May use 1 pound pork butt steak, boiled and chopped, instead of ground
beef.
Nutr. Assoc. : 0
Dumplings
Recipe By :
Categories :
-------- ------------ --------------------------------
1 cup flour
1 teaspoon Baking powder
1 Egg
1/4 cup milk
Salt
Mix flour, baking powder, and salt in bowl. Add egg and milk, mix quickly.
Drop on chicken, cover and cook 20 minutes with fire low.

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Nutr. Assoc. : 0
California Chicken With Mushrooms

Categories :
-------- ------------ --------------------------------
1 fryer chicken -- cut in serving
-- pieces
1/2 cup fresh orange juice
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon paprika
1/4 teaspoon tabasco sauce
1 tablespoon grated orange rind -- (up to 2)
1/3 cup salad oil
3/4 cup sliced fresh mushrooms [or -- 1 can (4 oz.)
-- sliced mushrooms,
-- drained]
Place chicken, skin side down, in single layer in a shallow baking pan lined with
foil.
Mix all ingredients except mushrooms and butter.
Pour orange sauce over pieces of chicken.
Bake 45 minutes, basting occasionally.
Turn over and bake 15 to 25 minutes longer.
Meanwhile, saute mushrooms in butter.
To serve, spoon mushrooms and any remaining sauce over hot chicken.
Busted by Barb at <abprice@wf.net>
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Cashew Chicken

Categories :
-------- ------------ --------------------------------
3 whole chicken breast
1/2 pound mushrooms
4 green onions
1 tablespoon chicken stock -- dissolved in
1 cup water
4 ounces cashews
1/4 cup soy sauce
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 cup salad oil
Bone chicken and remove skin. Slice horizontally into slices, 1/8 inch thick.
Then cut into 1-inch squares. Arrange on tray.
Slice mushrooms.
Cut green part of onion into 1-inch long pieces. Slice white part 1/4 inch thick.
Arrange on tray.
Pour chicken broth into small pitcher.
Mix soy sauce, cornstarch, sugar, and salt. Pour into small pitcher.
Place oil and nuts in container.
Arrange ingredients at table with electric fry pan. Heat 1-tablespoon oil to 350
degrees. Add cashews all at once. Cook 1 minute, shaking pan. Remove and set
aside. Add remaining oil and chicken. Cook, quickly, turning, until opaque. Add
mushrooms and broth. Cover and simmer 2 minutes. Stir in soy sauce and cook until
thickened, stirring constantly. Simmer 1 minute, uncovered. Mix in onions.
Sprinkle with cashew nuts.
Serve over bed of white rice.
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Cashew Chicken With Oyster Sauce

Categories :
-------- ------------ --------------------------------
1 pound chicken breast per person
1 egg per pound of chicken
1/4 cup milk per egg
lots of flour
salt & pepper -- to taste
1 bottle peanut oil
***OYSTER SAUCE***
8 chicken bouillon cubes -- to
4 cups water
4 teaspoons sugar
2 teaspoons oyster sauce
Remove all meat from bone and cut in small bite-size pieces. Place cut chicken on
waxed paper in flour and let set for 15 minutes. Mix egg, milk, salt and pepper in
a bowl. Put all chicken in egg mixture, let stand 10 minutes. Start letting the oil
get hot. Dip in flour and fry. Boil 3 cups water and bouillon cubes. Mix cornstarch
in cup cold water, pour into pan with rest of ingredients and let thicken. Remove
1/2 of sauce and put in another pan, add 1-cup cashews and 4 tablespoons of chopped
onion. Let stand for 10 minutes. Then pour over cooked chicken. The rest of sauce
is to be poured over rice at table.
Busted by Barb at <abprice@wf.net>
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Chicken & Macaroni Salad or Ham
Recipe By :
Categories :
-------- ------------ --------------------------------
2 eggs, hard-boiled
1 chicken -- boiled, cooked and
-- deboned
2 cups macaroni -- cooked and cooled
1 cup chopped celery
1/2 cup chopped onions
green onions -- chopped
olive -- green
mayonnaise
paprika
Put macaroni in bowl, add cut up chicken, chopped eggs, celery onions and green
onions, olives/ Add mayonnaise to mix. Sprinkle with paprika, chill about 2 hours
before serving.
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Nutr. Assoc. : 0
Butterflied Chicken
Recipe By : Julia Child, Possum Kingdom Lake Cookbook

Categories :
-------- ------------ --------------------------------
2 Chicken, Whole -- broiler/fryer
3 Tablespoons Melted Butter
1 1/2 Teaspoons Olive Oil
Salt
Pepper
1/3 Cup Dijon Mustard
3 Tablespoons Scallion -- minced
1/2 Teaspoon Tarragon
5 Drops Hot Pepper Sauce
1 1/2 Cups Fresh Bread Crumbs
Butterflied chicken. To butterfly a chicken. Choose a 3-1/2 lb. broiler/fryer

chicken. With a heavy knife or sturdy shears, cut down close to the backbone from
neck to tail on each side to remove it. Spread the chicken skin-side up on your
work surface and bang the breast with your fist to break the collar bones and some
of the ribs; this flattens the chicken. Fold the wings akimbo behind the
shoulders, and 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 joint, then
insert the tip of the drumstick through the skin slit. Repeat on the other side.
Broiling: brush butterflied chicken all over with a combination of butter and
olive oil. Arrange the chicken skin-side down (flesh-side up!) in a broiling pan
(not on a rack) and set them so the surface of meat is about 5" from the hot
broiler element. After 5 minutes, brush the flesh, which should just be starting
to brown, with butter and oil. Baste again in 5 minutes - use juices in the pan as
butter mixture is used up. Sprinkle lightly with salt and pepper and turn the
chicken skin-side up. Broil and baste 10 minutes more.
NOTE: For a plain broil with no mustard and crumbs, give 15 rather than 10 minutes
to a side, until juices run clear yellow from pricked drumsticks.
Mustard and herb coating. Drain fat and juices out of pan into a small bowl; skim
off and discard all but about 4 tablespoons of fat from top of juices.
Blend mustard in another bowl with scallions or shallots, tarragon and hot pepper
sauce.
Beat up reserved fat and juices and blend half of them into the mustard. Spread
the mustard over the chicken, then pat on a coating of fresh white breadcrumbs.
(Cut crusts off homemade-type fresh nonsweet bread; crumb in a blender or a
processor.) Baste crumbs with remaining fat and juices.
Final cooking. Roast in the upper third of a 400-degree oven for 10 to 12 minutes
(20 minutes if cooking is delayed). Crumbs should brown lightly.
Chicken is done when drumsticks are tender when pressed.
Carve into serving pieces at the table, or arrange them on a hot platter in the
kitchen.
BARBECUE NOTE:
The crumb coating makes for difficult barbecuing, since the crumbs tend to burn and
fall off into the fire. However, you can use just the mustard and herb mixture,
basted on during the last few minutes of cooking (beat a few tablespoons of oil
into the mustard to take place of chicken fat and juices).
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Nutr. Assoc. : 0
Augusta's Chicken & Dumplings
Recipe By :
Categories :
-------- ------------ --------------------------------
1 chicken fryer -- cut up
6 cups water -- for boiling chicken
Dumplings:
2 cups self-rising flour
1 egg
Boil chicken until done, take chicken out and chicken broth add dumplings and cook
10 to 15 minutes .
take 1 cup of broth out to use for left over dumpling to warm up.
Mix together dumpling ingredients and roll out on floured board. roll thin, cut
and drop into boiling broth. then cool slow for 10 to 15 minutes.
Serve chicken on the side debone and add back in with dumplings.
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NOTES : very good.
Nutr. Assoc. : 0
Athenian Chicken
Recipe By :
Categories : Chicken Main course
-------- ------------ --------------------------------
3 large boneless skinless, chicken breasts -- cut lengthwise
1/4 cup small stuffed green olives -- halved
1 8 ounce pack Feta cheese -- grated
1 tablespoon chili powder
1/2 lime -- juiced
10 round buttery crackers -- crumbled
2 cups cooked brown rice
1 large tomato -- cut in 1/4 inch slices
In medium bowl, mix chili powder and lime juice. Add chicken, stirring to coat.
Refrigerate until ready to use.
Spray 13" x 9" casserole dish with vegetable spray. Place rice in dish, completely
covering bottom. Arrange tomato slices on rice.
Sprinkle olive halves evenly over tomato and rice. Arrange chicken strips
lengthwise on top. Sprinkle Feta cheese over chicken and top with cracker crumbs.
Cover with foil and bake in 350 degree F oven about 45 minutes or until fork can be
inserted in chicken with ease.
Source:
"The National Broiler Council and the U.S. Poultry & Egg Association"
"http://www.eatchicken.com"
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Couscous Casablanca
Recipe By :
Categories : Side Dish
-------- ------------ --------------------------------
1 (10-ounce) p couscous, plus ingredients to prepare mix
1 1/2 cups frozen onion seasoning blend
1 1/2 teaspoons minced garlic & curry powder
2 cups cooked chicken breast -- cubed
1 (11-ounce) c mandarin oranges -- drained
8 ounces feta cheese -- crumbled
Prepare couscous according to package directions. Saute onion blend and garlic in
butter in medium skillet until tender, about 3 minutes; stir in curry powder.
Add chicken and cook until warm. Combine all ingredients in serving bowl.
Source:
"American Dairy Association"
"http://www.ilovecheese.com/"
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Ginger Peachy Glazed Turkey
Recipe By :
Categories :
-------- ------------ --------------------------------
8 pounds Butterball breast of turkey -- thawed
1 jar peach preserves -- (12 oz.)
1 1/2 teaspoons teriyaki sauce
Roast turkey according to package directions.
Combine preserves, lemon juice, teriyaki sauce and ginger in saucepan and heat.
About 30 minutes before turkey is done, brush turkey with sauce.
Slice turkey and serve with remaining heated sauce.
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Al and Tipper Gore's Chinese Chicken with Walnuts
Recipe By :
Categories : Chicken Chinese
-------- ------------ --------------------------------
6 chicken breast halves (boneless, skinless)
2 1/2 tablespoons reduced-sodium soy sauce
1 1/2 tablespoons water
1/4 teaspoon salt
3 teaspoons peanut oil
2 medium green peppers -- cut into 3/4-inch pi
1 teaspoon sugar
1 teaspoon grated fresh ginger
1/2 teaspoon crushed red pepper
4 green onions -- diagonally sliced in
1/3 cup walnut halves
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.
""
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Nutr. Assoc. : 0
Apple Curry Chicken with Cider Rice
Recipe By :
-------- ------------ --------------------------------
1 chicken -- cut into parts
1/2 teaspoon salt
1/3 cup minced shallots
2 cups chicken broth
1 cup peeled -- chopped apple
1 teaspoon curry powder
1/2 cup chopped roasted unsalted peanuts -- divided
1/3 cup heavy cream
CIDER RICE
1 cup water
1 1/4 cups apple cider
1 cup rice
1 tablespoon butter
In large frypan over medium heat, place oil. Add chicken and sprinkle with salt and
pepper. Cook until chicken is brown on all sides, about 5 minutes.
Add shallots; cook 1 minute more. Add chicken broth, apple, curry powder and 1/4
cup of the peanuts; stir to mix well. Reduce heat to low, cover and cook about 20
minutes until fork can be inserted in chicken with ease.
Stir cornstarch into heavy cream and slowly add to frypan, stirring until sauce is
thickened. Sprinkle with remaining 1/4 cup chopped peanuts and serve over Cider
Rice.
CIDER RICE:
In medium saucepan, place water and apple cider; bring to a boil. Add rice and
butter. Stir, reduce heat to low, cover and cook 20 minutes or until liquid is
absorbed.
Source:
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Nutr. Assoc. : 0
Buttermilk Pecan Chicken
Recipe By :
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2 broiler-fryer chickens -- cut in serving piece
1/2 cup Mazola margarine
1 cup buttermilk
1 egg -- slightly beaten
1 cup flour
1 cup ground pecans
1 tablespoon paprika
1 tablespoon salt
1/8 tablespoon pepper
1/4 cup sesame seeds
1/4 cup pecan halves
Melt margarine in large shallow baking dish (about 13x9x2 inches). Mix buttermilk
with egg in one shallow dish, and flour, ground pecans, paprika, salt, pepper and
sesame seeds in another.
Dip chicken in buttermilk mixture, then in flour mixture. Place skin side down in
melted margarine in baking dish, then turn chicken pieces to coat with margarine
and place skin side up.
Place pecan halves on each piece of chicken and bake in 350 degree F (moderate)
oven 1 1/4 hrs, until tender and golden brown. Garnish with parsley and cherry
tomatoes.
Source:
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Nutr. Assoc. : 0
Austrian-Style Turkey
Recipe By :
Categories : Main Course
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1 Teaspoon paprika
1/8 Teaspoon white pepper
1 1/2 Pounds TURKEY THIGHS, skinned, boned -- cut into 1/4-inch
strips
2 Tablespoons margarine
1 1/2 Cups onion -- finely chopped
1 Clove garlic -- minced
1 Bay leaf
1/3 Cup low-sodium chicken bouillon
1/4 Cup tomato sauce
1/4 Cup sour cream
1/2 Teaspoon sugar
In small bowl mix paprika and pepper; sprinkle over turkey strips to coat.
In 3-quart saucepan, over medium-high heat, saute turkey strips until lightly
browned in 1 tablespoon margarine; remove from pan and set aside.
In saucepan, over medium-high heat, saute onions and garlic in remaining 1
tablespoon margarine until onions are translucent. Add bay leaf, bouillon, tomato
sauce and turkey; bring mixture to a boil. Reduce heat to low; cover and simmer
about 12 to 17 minutes or until turkey is tender, stirring occasionally.
Fold sour cream and sugar into mixture; heat through.Serve with egg noodles, if
desired.
Source:
"National Turkey Federation"
"http://www.turkeyfed.org"
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Chicken Medallions in Lemon Mint Sauce
Recipe By :
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4 boneless, skinless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon pepper
1 small onion -- chopped
1/4 cup frozen lemonade concentrate
dissolved in
1/4 cup water
10 sprigs mint -- divided
1/4 teaspoon nutmeg
1/8 teaspoon allspice
2 tablespoons French onion soup mix
1/4 cup white wine
1 lemon -- thinly sliced
On chicken breasts, sprinkle salt and pepper. In large frypan, place butter over
high heat.
Add chicken and cook 2 minutes on each side; remove chicken and keep warm. In same
frypan, add onion, stirring, and cook over low heat about 2 minutes or until
transparent.
Add lemonade concentrate, half of the mint, nutmeg, allspice and onion soup mix
dissolved in white wine; cook 8 minutes.
Cut chicken into cubes and add to sauce in frypan; cook about 5 minutes more.
Pour onto large serving plate, garnish with lemon slices and sprinkle with
remaining mint. Serve with rice.
Source:
"http://www.eatchicken.com/"
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Nutr. Assoc. : 0
Chicken Messina
Recipe By :
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2 whole boneless, skinless chicken breasts -- cut into 1 1/2-inch
1 teaspoon salt -- divided
1/2 teaspoon freshly ground pepper -- divided
2 tablespoons flour
2 cups chicken stock -- divided
4 quarts boiling water
1 cup orzo
3 tablespoons minced parsley
1/4 cup balsamic vinegar
1 tablespoon capers -- drained
6 tablespoons crumbled feta cheese
1/2 Bosc pear -- cored and sliced
Sprinkle chicken with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper; dust
chicken with flour. In large frypan, place oil over medium-high heat.
Add chicken and saute about 3 minutes per side or until browned and fork tender.
Remove chicken from frypan and discard oil. To frypan, add garlic and saute 10
seconds.
Add 1 cup of the chicken stock and boil 1 minute, stirring to scrap up brown bits.
Return chicken to pan, cover, lower heat and simmer 10 minutes. In large saucepan,
place water and orzo; cook until al dente, about 9 minutes. Drain, add butter and
parsley and toss.
Add remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Remove cover from frypan
containing chicken, increase heat to high and add remaining cup of chicken stock,
vinegar and capers.
Cook about 8 minutes, stirring, until consistency is syrupy. Place orzo on serving
platter, top with chicken mixture, sprinkle with feta cheese and garnish with pear
slices.
Source:
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Nutr. Assoc. : 0
Chicken Milanese
Recipe By :
Categories : Poultry
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4 Chicken breast halves -- skinned
2 tablespoons Parmesan cheese -- freshly grated
3/4 cup Parmesan cheese -- freshly grated
3/4 cup Bread crumbs -- fresh white
1 tablespoon Parsley -- minced fresh
1/8 teaspoon Salt
1/8 teaspoon Pepper -- freshly ground
1 Egg
1/2 cup Milk
2 cups Olive oil
2 tablespoons Butter -- unsalted
2 tablespoons Lemon juice -- fresh
1 Lemon -- quartered
Parsley springs -- fresh
Flatten chicken breasts between sheets of waxed paper to thickness of 3/8 inch,
using meat mallet or rolling pin.
Mix cheese, breadcrumbs, minced parsley, salt and pepper in large bowl. Whisk egg
with milk in medium bowl to blend. Dip chicken into egg, then into breadcrumb
mixture, coating completely and pressing to adhere. Shake off excess breadcrumbs.
Heat oil in heavy large deep skillet to 375 degrees. Add chicken and cook until
golden brown and cooked through, about 4 minutes per side. Using tongs, transfer to
paper towels and drain. Transfer chicken to platter.
Melt butter in small saucepan. Mix in lemon juice and pour over chicken. Garnish
with lemon wedges and parsley sprigs.
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Nutr. Assoc. : 0
Chicken Mulligatawny (Sri Lanka)
Recipe By :
Categories : Soups
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1 steaming chicken
10 cup water
2 teaspoons salt
1/2 teaspoon black peppercorns -- whole
few celery leaves
2 medium onions
4 whole cloves
1 tablespoon coriander -- ground
1 teaspoon cumin -- ground
1 teaspoon fennel -- ground
1/2 teaspoon turmeric -- ground
2 cloves garlic -- chopped
1 teaspoon ginger -- finely grated
1 stick cinnamon -- (5 cm)
500 grams ripe tomatoes -- diced
2 teaspoon ghee
10 leaves curry
1 cup coconut milk -- thick
lemon juice -- to taste
Cut chicken into joints and put into a large saucepan with sufficient water to
cover. Add salt, peppercorns, celery leaves and 1 onion peeled and stuck with the
whole cloves. Bring to the boil on high heat, then turn heat low, cover and simmer
for 30 minutes.
Add coriander, cumin, fennel, turmeric, garlic, ginger, cinnamon, and tomatoes and
simmer for a further hour or until chicken is tender. Strain stock into a large
bowl. When chicken is cool enough to handle, cut the flesh into dice and return to
the stock. Slice the remaining onion. hot.
Wash out pan in which chicken cooked, dry it well and in it heat the ghee. Fry the
curry leaves and sliced onion until the onion is well browned, then pour stock into
pan and let it come to the boil. Reduce heat, stir in coconut milk and when soup
returns to simmering point again remove from heat. Taste and add lemon juice to
sharpen the flavour. If necessary add more salt. Serve
Source:
"The Searchable Online Archive of Recipes (SOAR)"
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Nutr. Assoc. : 0
Chicken Mushroom Marsala Calzone
Recipe By :
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2 tablespoons Olive Oil
1 pound Fresh White Mushrooms -- sliced
1 teaspoon Garlic -- minced
8 ounces Chicken Breast -- boneless, skinless;
3/4 teaspoon Salt
1/8 teaspoon Ground Black Pepper
1 cup Roma (plum) Tomatoes -- diced
1/3 cup Dry Marsala or Sherry
2 pounds Pizza Dough
2 cups Mozzarella Cheese -- shredded
4 tablespoons Parmesan Cheese -- grated
Preheat oven to 450 degrees. In a large skillet heat oil until hot. Add mushrooms
and garlic; cook, stirring occasionally, until most of the liquid evaporates, about
6 minutes. Add chicken, salt and black pepper; cook and stir until chicken is just
slightly pink, 1 to 2 minutes.
Add tomatoes and marsala; cook and stir until most of the liquid evaporates, about
2 minutes; set aside. Divide pizza dough into 4 portions. On a lightly floured
surface roll or stretch each portion into an 8" circle.
On one half of each circle, place 1/4 cup Mozzarella cheese; then, with a slotted
spoon, top with 1/4 of the reserved mushroom mixture, another 1/4 cup Mozzarella
and 1 tablespoon Parmesan cheese, leaving a 1/2" border around the edge of the
circle.
Fold dough over the filing; press edges together firmly. Carefully transfer to a
large baking sheet. Using a sharp knife, cut a slit on top of each. Bake until
crust is crisp and golden, 20 to 25 minutes.
Source:
"The Mushroom Council"
"www.mushroomcouncil.com"
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Nutr. Assoc. : 0
Chicken Napoli
Recipe By :
Categories : Meats Poultry
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1 Fryer Chicken -- skinned, cut into
pieces
2 Potatoes -- sliced
1 Red OR green pepper -- sliced
1/2 Eggplant -- cubed
1/2 head Cauliflower florets
2 Carrots -- sliced
2 Onions -- sliced
2 Celery -- sliced
1/2 teaspoon Pepper
1 16 ounce can Tomatoes
1/2 teaspoon Garlic powder
2 teaspoons Chicken boullion powder
1 1/2 cups Water
1 tablespoon Dill weed
Place chicken and vegetable in 4 quart casserole. Sprinkle with pepper. Add
tomatoes, garlic powder, bouillon powder, and water. Sprinkle with dill. Cover
tightly and bake at 350F for 2 hrs. Stir after 1 hour. The flavour continues to
develop as the casserole stands.
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Nutr. Assoc. : 0
New England Turkey Chowder
Recipe By :
Categories : Soup
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1 Tablespoon margarine
1/2 Cup onion -- chopped
1 Cup celery -- finely chopped
2 Cups TURKEY BROTH or reduced-sodium chicken
bouillon
2 1/2 Cups potatoes -- diced
1/2 Teaspoon salt
1/4 Teaspoon white pepper
1 Dash cayenne pepper
1/4 Cup cornstarch
2 Cups COOKED TURKEY -- diced
2 Cups skim milk
In a 3-quart saucepan, melt margarine. Saute onions and celery until soft.
Add broth, potatoes and seasonings; bring to a boil. Cover and reduce heat to
simmer. Cook for 10 to 15 minutes, or until potatoes are tender. Stir in turkey.
In a medium bowl, combine cornstarch and milk. Stir into soup and cook until
thickened.
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Nutr. Assoc. : 0
Chicken Napoli
Recipe By :
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4 broiler-fryer chicken breasts -- halved
1 cup (1/2 pound) Mazola margarine
2 5/8 ounce en Italian dressing mix
1/3 cup lime juice
Melt margarine in small saucepan. Stir in salad dressing mix and lime juice. Brush
both sides of chicken pieces with mixture.
Place chicken skin side down on grill about 10 inches above hot coals. Grill,
turning and basting often with margarine mixture for 40 minutes or until tender and
richly glazed.
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Nutr. Assoc. : 0
Turkey Pot Pie
Recipe By :
Categories : Dinner Lunch
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1 1 pound package frozen vegetables for stew -- cooked according to
package directions
1 cup frozen peas -- cooked according to
package directions
2 cups COOKED TURKEY from a TURKEY ROAST -- cut into 1/2-inch
cubes
1 (12 oz) jar non-fat turkey gravy
1 tablespoon dried parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1 refrigerated pie crust -- brought to room
temperature
Drain any cooking liquid from stew vegetables and peas.

Add turkey cubes, gravy, parsley, salt and pepper to vegetables in oven-safe 2-
quart cooking dish.
Unfold pie crust and place on top of dish, trimming edges to approximately 1 inch
and securing edges to dish. Make several 1-inch slits on crust to allow steam to
escape.
Bake in preheated 400-degree oven for 25-30 minutes or until crust is brown and
mixture is hot and bubbly.
Source:
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NOTES : Leftover cooked turkey may be substituted for the pre-packaged turkey
roast.
Nutr. Assoc. : 0
Chicken Oscar
Recipe By :
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2 boneless skinless chicken breast halves
3 ounces jumbo lump crab meat -- picked over for shel
1/2 small red onion -- chopped
1/2 medium tomato -- chopped
10 thin asparagus spears -- trimmed and peeled
2 cups water to boil asparagus
2 tablespoons flour
1 teaspoon butter
1/4 teaspoon freshly ground pepper
1/4 teaspoon salt
1/2 teaspoon salt for boiling water
4 cherry tomatoes for garnish
LEMON CHIVES SAUCE
1 tablespoon butter with lemon juice
2 tablespoons fresh lemon juice
5 tablespoons whipped cream cheese
1 tablespoon milk
1 tablespoon chopped fresh chives
In medium saucepan, bring water mixed with 1/2 teaspoon salt to boil. As soon as
the water comes to a boil, add asparagus and boil until tender, about 3 minutes.
Drain. Set aside until needed.
Lay chicken breasts between sheets of plastic wrap and pound to 1/2 inch thickness.
On a medium plate mix flour with 1/4 teaspoon salt and pepper; dredge chicken to
coat, patting off any excess.
In medium, non-stick frypan over medium heat, warm 1 teaspoon butter and oil. Saute
chicken breasts on both sides until browned and firm, about 3 minutes per side.
Remove chicken; keep warm until ready to serve. Add onion to skillet and saute
until softened, about 4 minutes. Increase heat to high, add tomato and saute until
most of the moisture has evaporated. Lower heat to low and add crab meat; toss
gently, just until hot.
To serve, set one chicken breast on each plate; arrange 5 asparagus spears on top
of each. Spoon some of crab mixture over asparagus and drizzle with Lemon Chive
Sauce. Garnish with cherry tomatoes.
LEMON CHIVE SAUCE:

In small saucepan over low heat, melt 1 tablespoon butter with lemon juice to make
sauce. Whisk in cream cheese, milk and chives until smooth.
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Nutr. Assoc. : 0
Chicken Pasta Salad
Recipe By :
Categories : Chicken Pasta
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1 broiler-fryer chicken -- cooked, skinned, bon
1 16 ounce pac frozen broccoli
1/4 teaspoon salt
1 8 ounce pack shell macaroni -- cooked according to
2 large tomatoes -- cut into large cubes
1/2 cup coarsely-chopped red onion
1/2 teaspoon pepper
1 cup Italian salad dressing -- made from dry mix
In saucepan, steam broccoli over boiling water for about 5 minutes. Remove broccoli
from pan, drain and sprinkle with salt.
In large bowl while ingredients are still warm, place chicken, broccoli, shell
macaroni, tomatoes and onion; sprinkle with pepper.
Add Italian dressing and mix gently but thoroughly. Chill in refrigerator. If
desired, at serving time sprinkle with seasoned croutons and black olives.
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Nutr. Assoc. : 0
Chicken Pate
Recipe By :
Categories : Appetizers Low-cal
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1 1/2 cups Chicken breast -- cooked and minced
8 ounces Neufchatel cheese -- softened
3 tablespoons Chopped onion
2 tablespoons Dry sherry
2 tablespoons Diet Mayonnaise
2 teaspoons Lemon juice
1/4 teaspoon Hot sauce
1/8 teaspoon Ground nutmeg
1 Dash Paprika
Combine chicken (which has been finely chopped), Neufchatel, onion, sherry,
mayonnaise, lemon juice, hot sauce, and nutmeg in container of electric blender;
process until smooth. Transfer mixture to a 2 cup mold coated with cooking spray
(Pam). Cover, and chill overnight. Unmold onto a serving plate. Sprinkle with
paprika. Garnish with parsley sprigs, if desired. Serve with Melba toast rounds or
unsalted crackers.
Yield:
"1 3/4 cups"
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Nutr. Assoc. : 0
Chicken Picante
Recipe By :
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6 broiler-fryer chicken breast halves -- skinned, boned
1/2 cup medium chunky taco sauce
14 cup Dijon mustard
2 tablespoons fresh lime juice
6 tablespoons plain yogurt -- divided
1 lime -- peeled, sliced into
Cilantro -- chopped, for garnish
In large bowl, make marinade by mixing taco sauce, mustard and lime juice. Add
chicken, turning to coat. Marinate for at least 30 minutes. In large frypan, place
butter and melt over medium heat until foamy.
Remove chicken from marinade and place in frypan. Cook, turning, about 10 minutes
or until brown
on all sides.
Add marinade and cook for about 5 more minutes, until fork can be inserted in
chicken with ease and marinade is slightly reduced and beginning to glaze. Remove
chicken to warm serving platter. Raise heat to high and boil marinade 1 minute;
pour over chicken.
Place 1 tablespoon of the yogurt on each half and top each with a lime segment.
Garnish with chopped cilantro.
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Nutr. Assoc. : 0
Chicken Piccata
Recipe By :
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4 boneless skinless chicken breast halves, a
1/4 cup flour
4 tablespoons freshly squeezed lemon juice
2 tablespoons capers
1 (6 ounce) ja marinated artichoke hearts -- drained and chopped
1/4 cup chopped green olives
1 1/2 tablespoons fresh parsley -- chopped
Lay chicken breasts between 2 sheets of plastic wrap and pound into 1/4-inch
thickness. Dredge chicken in flour, patting off any excess.
In small bowl stir together lemon juice, capers, artichoke hearts, olives and
parsley.
In large, non-stick skillet over medium heat, warm 1 tablespoon butter until
melted. Add chicken breasts to pan, sauteing until golden, about 2 minutes each
side. Remove chicken breasts to dinner plates.
Reduce heat to low and add butter to pan. Stir until melted, add lemon juice
mixture, continuing to stir until hot. Spoon some sauce over each chicken breast
and serve immediately.
Source:
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NOTES : Recipe can easily be doubled to serve additional guests
Nutr. Assoc. : 0
Make-Ahead Moroccan Chicken
Recipe By :
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4 chicken leg quarters -- skinned
1 medium onion -- cut into chunks
4 garlic cloves -- minced
1 tablespoon minced ginger
2 medium carrots -- cut into chunks
1 cup canned chickpeas -- drained
1/2 cup golden raisins
2 cinnamon sticks
1 1/2 teaspoons cumin
1/2 teaspoon tumeric
5 cups water
2 medium zucchini -- cut into chunks
2 cups cous cous
In large, non-stick soup pot, place olive oil over high heat. Add chicken and cook
about 10 minutes, turning to brown on all sides.
Stir in onion, garlic, chickpeas, ginger, carrots, raisins, cinnamon, cumin,

turmeric and water. Bring to simmer, reduce heat and cook for about 20 minutes.
Stir in zucchini and simmer an additional 10 minutes. Remove cinnamon sticks.

Season with salt and pepper to taste and serve. Serve in large bowls, over cous
cous.
To freeze, transfer Moroccan Chicken to plastic container with tight fitting lid.
Let cool, uncovered, for 20 minutes. Refrigerate, uncovered, until cold, about 40
minutes. Cover tightly and freeze until needed.
To thaw, transfer from freezer to refrigerator 12 - 24 hours before needed. Reheat

in a large, covered soup pot over medium-low heat. Bring to simmer and cook for 5
minutes.
Source:
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Nutr. Assoc. : 0
"Show-Off" Chicken Breasts
Recipe By :
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4 chicken breast halves
1/2 teaspoon salt
1/4 teaspoon pepper
1 onion -- chopped
2 6 ounce cans whole mushrooms -- drained
2 garlic cloves -- crushed
1 16 ounce can stewed tomatoes
1/4 cup chopped fresh parsley -- divided
1 cup dry white wine
4 slices Swiss cheese
2 teaspoons ground thyme
In a large frypan, place oil and heat to medium temperature. Add chicken, onion and
garlic; cook about 10 minutes or until chicken is brown on all sides. Remove
chicken from frypan and set aside.
To same frypan, add tomatoes, wine and thyme. Remove skin from chicken and return
chicken to frypan.
Add salt, pepper, mushrooms and 1/2 of the parsley. Cook about 20 minutes longer or
until fork can be inserted in chicken with ease.
Place 1 slice of cheese on each breast half, sprinkle with remaining parsley, cover
and simmer until cheese melts.
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Nutr. Assoc. : 0
Chicken Pie
Recipe By :
Categories : Londontowne Poultry
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4 cups Cooked chicken
2 teaspoons Salt
1 cup Celery -- finely chopped
4 Eggs -- slightly beaten
1 cup Soft bread crumbs
2 cups Chicken broth
2 tablespoons Parsley -- minced
Cut chicken into rather large pieces. Alternate layers of chicken, celery, crumbs,
and parsley in a greased casserole. Add salt and eggs to the chicken broth, mix
thoroughly, and pour over the chicken mixture. Bake in pan of hot water in moderate
oven, about 350 degrees, for 1 hour or until mixture does not adhere to knife
blade. Cover with Drop Biscuits
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Nutr. Assoc. : 0
Chicken Pie with Garden Vegetables and Red Wine Sauce
Recipe By :
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1/4 cup Plus 2 tbls butter -- divided
2 cloves garlic -- sliced
1 cup leeks -- sliced
1 1/2 cups onions -- diced
1 tablespoon tomato paste
1 cup red wine
2 1/2 cups chicken stock or broth -- divided
2 teaspoons fresh thyme
1 teaspoon fresh sage -- minced
1/2 teaspoon lemon pepper
3/4 teaspoon salt
2 pounds chicken quarters -- bone-in
4 Yukon gold potatoes -- diced
1 cup celery -- diced
5 1/2 cups carrots -- chopped
1 1/2 cups small button mushrooms
3 tablespoons flour
1/4 teaspoon Maderas curry
1/4 cup heavy cream
1/2 cup frozen peas -- thawed
2 cups parsley -- chopped
Packaged pastry dough
In medium stockpot over medium high heat, heat olive oil and 1/4 cup butter.
Add garlic, leeks and onions; saute for 2-3 minutes or until soft.
Add tomato paste, mix well and cook for 2 minutes. Stir in red wine; simmer and mix
well.
Add 2 cups chicken stock, thyme, sage, pepper, salt and chicken quarters.
Bring to boil; reduce to slow simmer. Cover pot and cook about 15 minutes. Remove
chicken from pot; cool.
To stock in pot, add potatoes, carrots, celery and mushrooms; simmer over medium
heat.
Preheat oven to 400.
Roll out pastry dough to cover top and bottom of 10-inch pie plate. Refrigerate for
20 minutes. Pull chicken from bones; cut into pieces.
Sift flour and curry together in medium bowl. Stir in cream. Pour cream mixture
into simmering stock; simmer 3-5 minutes more. Remove from heat.
Stir in chicken, peas, parsley and 2 tablespoons butter.
Pour filling into pastry-filled pan. Cover with dough top; crimp edges. Make holes
with a fork for ventilation.
Bake in oven for 10 minutes. Reduce heat to 350; bake an additional 15-20 minutes
until crust is nicely browned.
Cook 5-10 minutes before serving.
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Nutr. Assoc. : 0
Chicken Pizza
Recipe By :
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2 whole broiler-fryer chicken breasts -- halved, boned, skinn
1 package (8 rolls) refrigerated crescent rolls
1/4 cup cooking oil
1 large onion -- sliced into thin rin
1 large green pepper -- seeded, cut into thi
1/2 cup pitted ripe olives -- sliced
1 (10-1/2 ounc pizza sauce with cheese
1 teaspoon garlic salt
1 teaspoon oregano
1/4 cup grated Parmesan cheese
2 cups shredded mozzarella cheese
Unroll crescent dough into 8 triangles. Into lightly oiled 12-inch pizza pan, press
dough, especially at perforations, to seal. In frypan, place oil and heat to medium
temperature.
Add chicken, onion, green pepper, mushrooms and olives and cook, stirring, about 5
minutes or until fork can be inserted in chicken with ease. Spread pizza sauce over
crust. Spoon chicken mixture evenly over sauce.
Sprinkle garlic salt, oregano and Parmesan cheese on all. Top with mozzarella
cheese. Bake, uncovered, in 425F oven 20 minutes or until crust is done. Cut into
wedges to serve.
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Nutr. Assoc. : 0
Chicken Poppers with Black Bean And Watermelon Salsa
Recipe By :
Categories : Appetizer Chicken
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1/2 teaspoon salt
1/4 teaspoon pepper
4 frozen cream cheese stuffed jalapeno poppe -- thawed
1 cup finely crushed salsa-flavored tortilla chi
Cilantro sprigs
BLACK BEAN AND WATERMELON SALSA
1 can black beans -- drained
1 cup chopped and seeded watermelon
1/4 cup diced red onion
DRESSING
1 lime
1/2 cup honey
Between 2 sheets plastic wrap, place chicken and gently pound to even thickness.
Sprinkle with salt and pepper. Place 1 jalapeno popper on small end of each chicken
breast half; roll up, tucking in ends.
Make Salsa, using 1/2 for Dressing and reserving remainder. Dip chicken, first in
Dressing and then in crushed tortilla chips.
Place in greased shallow baking dish and bake about 30 minutes in 350 degree F oven
or until chicken is browned and fork tender.
Serve topped with Black Bean and Watermelon Salsa and garnished with cilantro
sprigs.
BLACK BEAN AND WATERMELON SALSA:

Mix together ingredients.
DRESSING:
Mix together ingredients.
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Nutr. Assoc. : 0
Chicken Pot Pie
Recipe By :
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3/4 teaspoon dried thyme leaves
1/2 teaspoon sage
1/4 teaspoon ground black pepper
1/3 cup flour
2 (14 1/2 ounc chicken broth
1 (16 ounce) p mixed frozen vegetables
3 cups cooked rice
2 cups cooked chopped chicken
1/2 cup chopped fresh parsley
1 1/2 cups buttermilk baking mix
3/4 cup buttermilk
1/2 cup finely chopped green onions
Heat butter in Dutch oven over medium-high heat until hot. Add onion, garlic,
thyme, sage and pepper. Cook and stir 3 to 5 minutes until onion is tender. Add
flour, cook and stir 1 to 2 minutes. Whisk in broth; cook, whisking 4 to 6 minutes
or until sauce boils and thickens.
Stir in vegetables; cook 5 to 7 minutes or until vegetables are tender. Stir in

rice, chicken and parsley; cook, stirring 2 to 3 minutes more. Place in 2-1/2-quart
casserole. (May be prepared 1 day ahead. Cover and refrigerate. Bring to room
temperature before baking.) Combine baking mix, buttermilk and onions in medium
bowl.
Gently stir, just until dough comes together. Form dough into 9-inch long log on
lightly floured surface; cut crosswise into 6-1/2-inch rounds. (Or roll out dough
on lightly floured surface to 1/2-inch thickness and cut with different shaped
cookie cutters.) Top casserole with biscuits, spacing evenly. Bake in 425-degree
oven for 20 minutes until filling is bubbly and biscuits are golden brown. Serve
immediately.
Source:
"The Rice Council"
"www.usarice.com"
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Nutr. Assoc. : 0
Chicken Pot Pie Lasagne
Recipe By :
Categories : National Pasta Association Pasta
-------- ------------ --------------------------------
12 pieces Lasagne -- uncooked
1 pound boneless, skinless chicken breasts -- diced
3 cups sliced fresh mushrooms
1 cup thinly sliced carrots
1/2 cup sliced spring onions
1 cup frozen green peas -- thawed and well drai
1 teaspoon ground thyme
1/2 teaspoon salt
1/2 cup all-purpose flour
3 1/2 cups skim milk
1/2 cup dry sherry
1/4 teaspoon ground red pepper (cayenne)
1 15 ounce car low-fat Ricotta cheese
1 1/2 cups grated part-skim Mozzarella cheese -- divided
1/2 cup grated reduced-fat Swiss cheese
Prepare pasta according to package directions. Spray a Dutch oven or large skillet
with cooking spray; place over medium-high heat until hot. Add chicken and sauti 4
minutes or until cooked through. Drain well and set aside. Recoat Dutch oven with
cooking spray and place over medium-high heat until hot. Add mushrooms, carrots and
onions; sauti 6 minutes. Set aside.
Place flour in a medium saucepan. Gradually add milk, stirring with a wire whisk
until blended; stir in sherry. Bring to a boil over medium heat and cook for 5
minutes or until thickened, stirring constantly. Stir in salt and red pepper.
Reserve one cup of sauce and set aside.
In a bowl, combine Ricotta cheese, 1 cup Mozzarella cheese and Swiss cheese.
Preheat oven to 350:F. Spread 1 cup of the sauce over the bottom of a 13 W 9 W 2-
inch pan. Arrange 4 pieces of the lasagne (3 lengthwise, 1 widthwise) over the
sauce. Top with half of Ricotta cheese mixture, half of chicken mixture and half of
remaining sauce mixture. Repeat layers, ending with 4 pieces of lasagne. Spread
reserved 1 cup of sauce over the last complete layer of lasagne, being sure to
cover the lasagne completely.
Cover lasagne with foil and bake 1 hour. Uncover lasagne, sprinkle remaining 1/2
cup Mozzarella cheese on top and bake an additional 5 minutes uncovered. Re-cover
and let stand 15 minutes before serving.
Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
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Chicken Pot-Au-Feu
Recipe By :
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1 broiler-fryer chicken -- cut in parts
1/4 cup corn oil
1 quart water
1 onion -- halved
2 carrots -- sliced
2 ribs celery -- sliced
2 chicken bouillon cubes
3 springs parsley
1 1/2 teaspoon salt
1 small head cabbage -- cut in eights
1 10 ounce pac frozen peas
1 tablespoon water
In Dutch oven place oil and heat to medium temperature. Add chicken and cook,
turning, about 10 minutes or until brown on all sides. Remove parsley.
Add water, onion, carrots, celery, bouillon cubes, parsley, salt and flavor
enhancer. Cover and simmer about 30 minutes or until fork can be inserted in
chicken with ease.
Add cabbage and peas. Cover and simmer about 15 minutes or until vegetables are
tender.
Remove chicken and vegetables; keep warm. In bowl place cornstarch; add water,
stirring constantly. Add cornstarch mixture to juices in Dutch oven, stirring
constantly.
Boil 1 minute, stirring constantly. Return chicken and vegetables to Dutch oven and
heat through.
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Nutr. Assoc. : 0
Chicken Ratatouille
Recipe By :
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4 skinless boneless chicken breast halves -- cut into chunks
1 tablespoon plus 2 teaspoons olive oil
1 small eggplant -- cubed
2 small zucchini -- sliced into thin rou
1 (14.5 ounce) chopped tomatoes
Salt and freshly ground black pepper
1/2 cup grated mozzarella cheese
3 tablespoons grated Parmesan cheese
Over high heat in a large, nonstick soup pot or casserole, warm 2 teaspoons olive
oil. Saute chicken until well-browned, about 6 minutes.
Add remaining olive oil, onions and garlic; reduce heat to medium. Cook, stirring
often, until onions are very soft. Add eggplant and zucchini, cooking for 5
minutes. Stir in tomatoes and bring to a simmer.
Reduce heat to very low and simmer for 20 minutes. Season to taste with salt and
pepper. Sprinkle mozzarella on top of the ratatouille; cover pot until cheese has
melted, about 2 minutes.
Serve hot with grated Parmesan sprinkled on top, with garlic bread or a baguette.
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Nutr. Assoc. : 0
Chicken Risotto
Recipe By :
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2 Zucchini -- thinly sliced
2 Green onions -- sliced
2 cups Skinned diced chicken -- cooked
1/2 teaspoon Thyme
3 cups Cooked rice
1/2 teaspoon Salt
2 tablespoons Chopped pimiento
1/4 cup Grated cheese
Cook the zucchini and onions in small amount of water until tender, about 5 to 10
min. Add other ingredients, except for cheese. Cook and stir until heated through.
Remove from heat, stir in cheese, serve.
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Nutr. Assoc. : 0
Chicken Risotto
Recipe By :
Categories : Chicken Side Dish
-------- ------------ --------------------------------
2 chicken breasts -- skinned, boned, and
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1 cup chopped onion
1/2 cup chopped carrots
1 tablespoon butter
1 cup uncooked rice
1 medium tomato -- seeded and chopped
Additional grated Parmesan cheese for garn -- optional
Season chicken with salt and pepper. Cook in oil in large skillet until brown;
remove and set aside. Cook onion, carrots and celery in butter in same skillet over
medium-high heat until tender crisp. Add rice; stir 2 to 3 minutes. Add wine; stir
until absorbed.
Stir in 1 cup stock. Cook, uncovered, stirring frequently, until stock is absorbed.
Continue stirring and adding remaining 1 cup stock and 3 cups water, allowing each
to be absorbed before adding another, until rice is tender and mixture has a creamy
consistency. It will approximately 25 to 30 minutes. Stir in tomato, cheese and
reserved chicken. Garnish with cheese, if desired.
Source:
"The Rice Council"
"www.usarice.com"
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Walnut Chicken
Recipe By :
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4 whole broiler-fryer chicken breasts -- skinned, boned, cut
3 tablespoons cornstarch -- divided
3/4 teaspoon --
5 spice powder
1/4 teaspoon salt
4 tablespoons salad oil -- divided
1 cup walnuts
1 tablespoon grated fresh ginger root
1/4 cup dry sherry
1 teaspoon sugar
1/4 cup chicken stock (or bouillon)
In medium bowl, mix together 1 tablespoon of the cornstarch, 5-spice powder and
salt. Add chicken strips and toss to coat well; let stand 10 minutes.
In a heavy skillet or wok, place 2 tablespoons of the salad oil over medium high
heat. Add walnuts and brown, being careful not to burn.
Remove walnuts with slotted spoon and drain on paper towels. Add remaining 2
tablespoons of the oil to skillet or wok; add ginger root and garlic and stir-fry 1
minute.
Add chicken and cook over high heat, stirring constantly until chicken is no longer
pink, about 2 minutes. In small bowl, mix together sherry, soy sauce, sugar,
chicken stock and the remaining 2 tablespoons of cornstarch.
Stir until smooth. Add cornstarch mixture to chicken, stirring constantly over high
heat until sauce is thickened and translucent. Sprinkle with walnuts. Serve on bed
of steamed fresh broccoli.
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Nutr. Assoc. : 0
Chicken Rollover Delight
Recipe By :
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1/2 cup milk
1 1/2 cups Italian bread crumbs
1/8 cup olive oil
2 garlic cloves -- peeled and crushed
3/4 pound fresh spinach -- chopped
3/4 cup sliced fresh mushrooms
1/2 teaspoon salt -- divided
1 tablespoon flour
1/4 teaspoon pepper -- divided
1 cup chicken broth
1/2 pound Feta cheese -- crumbled, divided in
1/2 lemon -- juiced
1 tablespoon capers
3 eggs -- beaten
Place chicken between two pieces of wax paper and gently pound until almost double
in size. Sprinkle with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper.
In large frypan, place olive oil and heat to medium temperature. Add garlic and
cook, stirring, 30 seconds. Add spinach and saute until barely wilted; stir in
remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper.
Remove mixture from frypan, drain, cool and divide into 8 parts. On each chicken
breast, place 1 part of spinach mixture; sprinkle cheese evenly over chicken, roll
up and fasten with toothpicks. In medium bowl, mix eggs and milk.
In separate shallow bowl, place breadcrumbs. Add chicken, first in egg mixture and
then in breadcrumbs, dredging to coat. In same frypan, place peanut oil and heat to
medium temperature. Add chicken and cook until brown.
Remove chicken to pan with cover and bake in 350 degree F oven about 30 minutes or
until fork can be inserted with ease. To make sauce, drain most of oil from frypan,
leaving brown bits on bottom of pan; add butter and melt over medium heat.
Add mushrooms and saute about 2 minutes. Add flour, stirring to blend and thicken.
Add chicken broth, wine, lemon juice and capers. Cook about 4 minutes or until
thickened. Place chicken rolls on serving dish and pour sauce over rolls.
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Nutr. Assoc. : 0
Chicken Rolls with Cranberry Filling
Recipe By :
Categories : Chicken Sandwich
-------- ------------ --------------------------------
1/3 cup orange juice
2/3 cup plus 2 tablespoons dried cranberries -- divided
5 tablespoons margarine -- divided
1/4 cup chopped green onion
1 cup crushed herb stuffing mix -- divided
1/2 teaspoon ground sage
3 tablespoons honey mustard tomato rosettes
Parsley sprigs
Between two sheets plastic wrap, place chicken breasts and flatten with mallet or
palm of hand. In small saucepan, place orange juice and heat over medium heat.
Add cranberries, cover and set aside to soften. In another saucepan, place 2
tablespoons of the margarine and melt over medium heat. Add celery and onion and
saute about 2 minutes. To 1/3 cup of the stuffing mix, add sage; stir into celery-
onion mixture and add 2/3 cup of the cranberries.
Sprinkle chicken with pepper and spread with mustard. Spoon cranberry mixture in
center of each piece, roll chicken over filling and fasten with wooden picks.
Melt remaining 3 tablespoons margarine and dip each chicken roll, first in
margarine and then in remaining 2/3 cup crushed stuffing. Place chicken on baking
pan lined with foil and sprayed with vegetable spray.
Bake, uncovered, in 350 degree F oven about 30 minutes or until fork can be
inserted in chicken with ease. Garnish with tomato rosettes and parsley; sprinkle
chicken with remaining 2 tablespoons cranberries.
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Nutr. Assoc. : 0
Chicken Salad
Recipe By :
Categories : Poultry Salads
-------- ------------ --------------------------------
1 small Sweet pickle
1 1 inch piece onion
1 Cooked chicken breast -- cubed
1/2 teaspoon Sugar
1 Dash Pepper
1/3 cup Mayonnaise
1 Dash Salt
Place pickle and onion in blender or food processor. Process until finely chopped.
Add chicken and process 3 fast pulses. Add remaining ingredients and process 2 fast
pulses.
Yield:
"1 Cup"
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Nutr. Assoc. : 0
Chicken Salad
Recipe By :
Categories : Chicken Salad
-------- ------------ --------------------------------
4 broiler-fryer chicken breast halves -- cooked skinned, bone
1 (8 ounce) ca water chestnuts -- drained, sliced
3 green onions with tops -- chopped
1/4 cup sesame seed -- toasted
1/3 cup sliced almonds -- toasted
1 tablespoon poppy seed
1 (3 ounce) ca chow mein noodles
1 medium head iceberg lettuce -- broken into small pi
DRESSING
4 tablespoons sugar
4 tablespoons cider vinegar
1 teaspoon salt
1/2 teaspoon pepper
In large bowl, mix together chicken, water chestnuts, green onions, sesame seed,
almonds and poppy seed.
Pour Dressing over chicken mixture and toss gently to mix well.
Refrigerate until chilled, about 2 hours. At serving time, mix chicken mixture with
noodles and lettuce.
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NOTES : When taking on picnic, store in insulated container or cooler
Nutr. Assoc. : 0
Chicken Salad Supreme
Recipe By :
Categories : Poultry Salads
-------- ------------ --------------------------------
1 cup Mayo OR salad dressing
1/4 cup Lime juice
1/4 teaspoon Nutmeg -- ground
4 cups Chicken -- cubed
1 11 ounce can Mandarin oranges
1 cup Seedless green grape halves
3/4 cup Celery -- chopped
1/2 cup Almonds -- slivered toasted
Drain Mandarin Orange segments. In large bowl, combine mayonnaise, lime juice,
salt, and nutmeg. Add remaining ingredients; mix well. Chill. Serve on lettuce
leaves. Refrigerate leftovers.
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Nutr. Assoc. : 0
Chicken Salad with Fennel, Orange & Raspberries
Recipe By :
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1 1/2 pounds boneless skinless chicken breasts
3 large navel oranges
1 fennel bulb -- trimmed and coarsely
8 cups mixed lettuce such as Boston Bibb -- washed and torn into
1 small red onion -- thinly sliced
1/4 cup raspberries
Tangy Raspberry-Orange-Mustard
DRESSING
3 tablespoons grainy mustard
3 tablespoons honey
2 tablespoons raspberry vinegar
1 large navel orange -- zest grated and juic
Salt and freshly ground black pepper -- to taste
Set 4 dinner plates in the refrigerator.
In a medium bowl, whisk together all ingredients for the dressing. Spoon 2
tablespoons of dressing into a large skillet and set the rest aside.
Over medium-low heat, add chicken and orange juice to skillet. Bring to a simmer,
reduce heat to low and cover the pan. Cook chicken for 6 minutes, then turn it over
and cook for another 6 minutes. Shut off heat, remove lid, and let cool in the pan
for 15 minutes.
Meanwhile, cut off tops and bottoms of remaining 3 oranges with a sharp paring
knife; peel the oranges, removing all the white pith, and slice into rounds.
In a large bowl, toss the fennel and lettuce with all but 2 tablespoons of the
reserved dressing. Divide the lettuce mixture among the 4 chilled dinner plates.
Slice the chicken into thin strips. Arrange the chicken, orange sections and onion
slices on top of lettuce. Drizzle with remaining dressing, sprinkle with
raspberries and serve.
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Nutr. Assoc. : 0
Chicken Salad with Goat Cheese
Recipe By :
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4 chicken breast halves -- boned, with skin
6 cups mixed salad greens
1/2 small red onion -- thinly sliced
1 carrot -- cut in strips
1 yellow bell pepper -- cut in strips
5 ounces goat cheese -- cut in 4 pieces
4 sprigs rosemary
1/4 cup pine nuts -- toasted
1/2 teaspoon salt
1/8 teaspoon pepper
Salad Vinaigrette
SALAD VINAIGRETTE
1/3 cup olive oil
2 tablespoons balsamic vinegar
1 minced garlic clove
1/2 teaspoon salt
1/4 teaspoon pepper
In large bowl, place salad greens, onion, carrot and bell pepper; chill. Under skin
of each chicken breast half, insert 1 piece of goat cheese and 1 sprig of rosemary.
Pull skin back over meat, brush chicken with oil and sprinkle with salt and pepper.
Place chicken on broiler pan, skin side up.
Broil about 7 minutes, turn and cook about 7 minutes longer or until fork can be
To chilled vegetables, add Salad Vinaigrette and toss; divide evenly on 4 plates.
Place chicken on cutting board and slice. Arrange chicken slices on salad and
sprinkle with pine nuts.
SALAD VINAIGRETTE:
Whisk together ingredients.
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Nutr. Assoc. : 0
Chicken Sandwiches
Recipe By :
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4 broiler-fryer chicken breasts fillets, bon
1 medium onion -- sliced thin
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon wine vinegar
1 1/2 teaspoon chopped chives
1/2 cup non-fat plain yogurt
1 small cucumber (about 1/2 cup) -- shredded
4 slices (8-inch size) pita bread
In non-stick frypan, pour olive oil. Heat about 2 minutes on medium temperature.
Add chicken and cook about 6 minutes. Turn chicken, add onion and cook about 6
minutes more until onion is clear and chicken is tender.
Remove from heat. Cut chicken into thin slices across grain of breast; place in
bowl. Add sauteed onion; sprinkle with salt and pepper, mixing carefully. Add
vinegar and chives; mix well.
In small bowl, mix together yogurt and cucumber. On each piece of pita bread,
spread 2 tablespoons yogurt-cucumber sauce.
Then place 1/4 of the chicken mixture on pita bread; fold in half, wrap in plastic
wrap and chill in refrigerator for at least 2 hours. Repeat for remaining
sandwiches.
For picnic, place in ice chest or insulated container until serving time. Cut each
sandwich in half to serve.
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Nutr. Assoc. : 0
Chicken Santa Fe
Recipe By :
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2 whole chicken breasts halved -- boned and skinned
4 tablespoons jalapeno jelly -- melted
2 sweet red peppers -- roasted, skinned
MARINADE
1/4 cup olive oil
Juice and zest of 1 small lime
1 ounce tequila
1/4 teaspoon bottled hot pepper sauce
1/8 teaspoon liquid smoke
1/4 teaspoon salt
Place chicken between 2 pieces wax paper and gently pound to 1/4-inch thickness. In
large plastic zip-lock bag, place chicken in single layer.
Add marinade, close bag, refrigerate and marinate, turning once, for 1 hour. Remove
chicken from marinade and place on broiler pan; brush liberally with marinade.
Arrange rack so chicken is 6 inches from heat and broil about 8 minutes. Turn and
broil 8 minutes more or until chicken is brown and fork can be inserted with ease.
Brush chicken with melted jelly. Place 2 roasted pepper strips to form an X on each
breast half; spoon on remaining jelly. Return chicken to oven until brown and
slightly glazed.
MARINADE:
In medium bowl, mix together ingredients.
Source:
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NOTES : To roast peppers, place under broiler, turning often until charred. Cool.
With point of sharp knife, remove stem, seeds and skin. Cut in 8 strips
Nutr. Assoc. : 0
Chicken Satay
Recipe By :
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1 1/4 pounds boneless, skinless chicken breasts -- trimmed and cut into
1/2 fresh pineapple -- peeled and cut into
1 cup unsweetened coconut milk
2 tablespoons sesame oil
1/4 cup soy sauce
1 tablespoon fresh ginger -- minced
1 tablespoon brown sugar
1 bunch scallions -- cut into thin sticks
DIPPING SAUCE
2/3 cup creamy peanut butter
1/4 cup unsweetened coconut milk
1/2 cup pineapple juice
1/4 cup soy sauce
1 tablespoon fresh ginger -- chopped
3 tablespoons scallions -- minced
1/8 teaspoon hot pepper sauce
In medium bowl, whisk together all ingredients except chicken, pineapple and
scallions. Stir in chicken pieces and marinate in refrigerator for at least 1 hour
and up to 12 hours.
Prepare grill to heat coals or preheat oven to 375 degrees F. Soak 4-inch wooden
skewers in water for at least 10 minutes.
Stir pineapple into marinade. Thread skewers with alternating chicken and pineapple
chunks, using 2 pieces of chicken and 2 pieces of pineapple per skewer.
Grill for 5 minutes, turning once; or arrange on baking sheet and bake for 8
minutes, or until just cooked through.
DIPPING SAUCE:
In blender or food processor, blend all ingredients until smooth. Set aside at room
temperature until needed. Serve with chicken satay.
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NOTES : Arrange skewers on platter and garnish with scallion. Pass with dipping
sauce
Nutr. Assoc. : 0
Chicken Satay Salad
Recipe By :
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2 1/4 pounds boneless skinless chicken breast -- cut in strips
24 bamboo skewers
2 cups Thai peanut sauce -- divided
1/4 cup chopped roasted peanuts
1 pound mixed salad greens -- chopped
3/4 cup sesame-with-soy salad dressing
1 papaya -- peeled, seeded and s
1 avocado -- peeled, seeded and s
1 large cucumber -- seeded and diced
1 large red bell pepper -- julienne cut
3 ounces Enoki mushrooms
Thread about 1 1/2 ounces of the chicken breast strips onto each bamboo skewer;
place on sheet tray. With 1 cup of the Thai peanut sauce, mix the chopped peanuts
and pour over chicken.
Marinate in refrigerator at least 1 hour. Arrange skewers on lightly oiled broiler

pan and broil (or grill) about 2 minutes per side, basting with remaining 1 cup
Thai peanut sauce.
Toss mixed salad greens with sesame-with- soy salad dressing and arrange on 6
individual plates. Place 4 chicken skewers in criss-cross fashion on top of greens.
Between spokes of skewers, arrange slices of papaya, avocado, cucumber and bell
pepper strips. Place sprig of Enoki mushrooms in center of salad.
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Nutr. Assoc. : 0
Chicken Sausalito
Recipe By :
-------- ------------ --------------------------------
8 ounces boneless skinless chicken breast -- cut into 3/4-inch pi
2 tablespoons flour
1 15 ounce can Black or Red Kidney beans -- rinsed, drained
OR
1 1/2 cups cooked dry-packaged Black or Red Kidney Be
2/3 cup chopped tomato
2 tablespoons (2 to 3) mild or hot salsa
1/2 cup reduced fat sour cream
Salt and pepper -- to taste
3 cups cooked rice -- warm
GARNISHES
Mild or hot salsa
Chopped avocado
Sliced green onions and/or finely chopped
Spray large skillet with cooking spray; heat over medium heat until hot. Saute
chicken, onion, and garlic until chicken is cooked, 5 to 8 minutes.
Sprinkle chicken with flour and cook 1 minute longer. Stir in beans, tomato, salsa,
and sour cream. Cook until hot, 1 to 2 minutes.
Season to taste with salt and pepper. Spoon chicken mixture over rice. Serve with
the selection of garnishes.
Source:
"American Dry Bean Board"
"http://adbb-sql.cdirect.com/"
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Nutr. Assoc. : 0
Chicken Saute with Oranges and Avocados
Recipe By :
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6 Chicken breast halves -- boned and skinned
All purpose flour
3 tablespoons Butter
2 tablespoons Safflower oil
3/4 cup Orange juice
1/3 cup Dry white wine
1/3 cup Sliced mushrooms
2 tablespoons Minced parsley
1 teaspoon Finely grated orange peel
1 Pinch Rosemary
3 tablespoons Raspberry vinegar
2 Oranges -- peeled, sectioned &
seeded
2 Avocados -- peeled, pitted &
sliced
Pound chicken slightly to flatten into even thickness. Dredge lightly in flour,
shaking off excess. Heat butter with oil in heavy large skillet over medium high
heat. Add chicken (in batches if necessary) and saute on both sides until well
browned. Add orange juice, wine, mushrooms, parsley, orange peel and rosemary and
bring to simmer. Let simmer 5 minutes. Transfer chicken to heated serving platter
using slotted spoon.
Add vinegar to skillet and continue simmering, scraping up any browned bits, until
sauce is reduced by 1/3. Pour sauce over chicken, garnish with orange sections and
avocado slices. Serve immediately. Serve with a simple spinach salad, desert,
bread, and a dry Chenin Blanc.
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Nutr. Assoc. : 0
Chicken Sauti with Curry and Basil
Recipe By :
Categories :
-------- ------------ --------------------------------
1 clove garlic
4 large boned and skinned chicken breasts, about 1
1/2 pounds
OR
6 medium chicken breasts -- boned and skinned
Salt
Fresh ground pepper
1/3 cup heavy cream
1 1/2 teaspoons curry powder
1/2 cup loosely packed fresh basil
Rice (optional)
GARNISHES-USE ANY OR ALL
Chopped peanuts
Raisins
Chutney
Yogurt
Chopped scallions
COOKING: Chop the garlic. Melt butter in a large frying pan over
medium-high heat. Sprinkle chicken with salt and pepper and cook, turning
once, until golden brown, about 4 minutes. Add garlic and continue cooking
for 30 seconds. Stir in 1/4 cup of the cream and 2 tablespoons water.
Reduce heat to medium, cover, and simmer until chicken is cooked through,
about 10 minutes. Transfer chicken to a serving plate and keep warm. Whisk
in remaining cream and curry powder and bring to a simmer. Shred the basil
leaves and add them to the pan. Season to taste with salt and pepper.
SERVING: Pour sauce over the chicken breasts and serve with rice and curry
condiments if desired.
NOTE ON BASIL: Bocaccio and Keats recount versions of the story of

Lisabetta, whose tears watered the pot of basil where her lover's head lay
buried. The broad, shiny green leaves, exude the aroma of Italy-and pesto
and tomato sauces are evidence for this. But the versatile herb is a
fixture of several European and Asian cuisines.
Description:
"Browned skinless chicken breasts in cream-curry sauce."
Cuisine:
"Indian"
Source:
"Cook's Magazine May 1988"
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Nutr. Assoc. : 0
Chicken Scaloppine
Recipe By :
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4 tablespoons Butter -- divided
4 cups Sliced fresh mushrooms
6 Boned chicken breasts -- flattened
1/3 cup Thin sliced green onions
1/3 cup Water
1/4 cup White wine
1/2 teaspoon Chicken bouillon mix
1/3 cup Whipping cream
Salt & pepper -- to taste
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 bouillon 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.
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Nutr. Assoc. : 0
Chicken Shortcake Eileen
Recipe By :
Categories : Chicken
-------- ------------ --------------------------------
2 (2 1/2 pound) Delmarva broilers -- cut up (Leave thigh
1/2 cup flour
2 teaspoons salt
1 teaspoon paprika
3 tablespoons fat
1/4 cup water
1/2 cup concord grape jelly
1/4 cup dry sherry wine
1 SHORT DOUGH
2 cups sifted flour
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup butter
1/3 cup fat (preferably chicken fat)
1 egg yolk
1/2 cup hot water
Sift flour, salt and paprika into paper bag; add pieces of chicken; shake well;
then saute in hot fat until golden brown. Add water, cover and steam until tender
(about 15 minutes) and no liquid remains.
Remove from skillet and arrange attractively in oven dish. Cover with the jelly
which has been partially melted and diluted with the wine. While the chicken is
steaming, prepare short dough.
Sift together the dry ingredients; combine other ingredients, mixing with fork
until fat is in pieces the size of peas. Stir into dry mixture, blending well, and
knead on lightly floured surface.
Pat out to 1/2 inch thickness in shape to fit oven dish, and place over chicken.
Bake in a hot oven (425-450 F about 35 - 40 minutes, or until toping is baked. Turn
out serving platter.
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Nutr. Assoc. : 0
Chicken Smothered In Okra-Tomato Sauce
Recipe By :
-------- ------------ --------------------------------
4 chicken legs
1/2 cup flour
1 1/2 cups frozen sliced okra
1/2 teaspoon Cajun seasoning salt
1 (14 1/2 ounc Cajun-style stewed tomatoes
1/4 teaspoon freshly ground black pepper
1 teaspoon crumbled dried thyme
2 tablespoons minced fresh parsley
1/2 cup finely chopped green bell pepper
1 teaspoon hot pepper sauce
1/2 cup finely chopped celery
In shallow dish, mix together flour, seasoning salt and black pepper. Add chicken,
turning to coat each piece. In large frypan, place oil and heat over medium heat.
Add chicken and cook about 20 minutes, turning to brown on all sides. Remove
chicken from frypan and drain off all but 3 tablespoons of the oil. Add onion, bell
pepper and celery; cook, stirring, about 4 minutes.
Stir in garlic, okra, tomatoes, thyme, parsley and hot pepper sauce. Return chicken
to frypan; spoon sauce over chicken.
Cover and cook over medium low heat about 15 minutes or until fork can be inserted
in chicken with ease. Serve with rice and pass hot pepper sauce, if desired.
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Nutr. Assoc. : 0
Chicken Stew with Sesame-Sage Biscuits
Recipe By :
Categories : Chicken Soup
-------- ------------ --------------------------------
4 boneless skinless chicken breast halves -- cut into chunks
1/2 teaspoon dried thyme
1 bay leaf
1 (14 1/2-ounc fat free less sodium chicken broth
1/4 cup flour -- divided
1 teaspoon salt
1/4 teaspoon pepper
1 (10 ounce) p frozen green peas
6 carrots -- peeled and thinly sl
2 large celery ribs -- cut in 1-inch length
12 whole pearl onions
1/4 cup chopped fresh parsley
SESAME SAGE BISCUITS
2 1/4 cups baking mix
2/3 cup skim milk
1/2 cup toasted sesame seed -- reserve 1 tablespoon
1/2 teaspoon sage
Parsley sprigs
Herb butter balls
In large frypan, place oil and heat to medium temperature. In plastic bag, mix
together 2 tablespoons of the flour, salt and pepper. Add chicken and shake well to
coat evenly.
Add chicken to frypan and cook, turning, about 6 minutes or until brown. In 2-quart
casserole dish, place carrots, celery, onions and parsley; add chicken.
In frypan, add remaining 2 tablespoons flour, garlic, thyme and bay leaf. Stir to
loosen brown bits from bottom of frypan. Gradually stir in chicken broth and heat
to a boil; pour over chicken and vegetables.
Cover and bake in 350 degree F oven 30 minutes. Add peas and continue baking about
30 minutes or until vegetables are tender and fork can be inserted in chicken with
ease.
Discard bay leaf. Garnish with parsley and serve with Sesame-Sage Biscuits and herb
butter balls.
SESAME-SAGE BISCUITS
In medium bowl, prepare biscuit dough according to package directions for drop
biscuits, by mixing together baking mix and skim milk. From 1/2 cup toasted sesame
seed, reserve 1 tablespoon of seed; stir into dough mixture remaining sesame seed
and sage. After beating, drop by spoonfuls onto ungreased cookie sheet. Sprinkle
biscuits with reserved sesame seed. Bake in 450 degree F oven about 8 minutes or
until brown.
Source:
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Nutr. Assoc. : 0
Chicken Strips in Croissants
Recipe By :
-------- ------------ --------------------------------
4 broiler-fryer boneless skinless chicken br -- cut in thin
strips
1/2 cup bottled fat-free red wine vinegar salad dr
1/4 cup low sodium soy sauce
1 cup alfalfa sprouts
4 large croissants -- split, warmed
In small saucepan, place salad dressing, soy sauce and garlic; bring to a boil over
high temperature. Add chicken and let sit 10 minutes. Then pour off all sauce and
return it to small saucepan; boil about 4 minutes.
Place 10-inch heavy frypan over medium high temperature and heat about 2 minutes;
spray with vegetable cooking spray.
Add chicken strips in single layer; cook 2 minutes without stirring. Turn chicken
and cook 4 minutes more, stirring occasionally.
To assemble sandwiches, place 1/4 of the strips in each croissant; spoon 1

tablespoon sauce over chicken and top with 1/4 cup alfalfa sprouts.
Source:
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NOTES : To serve as hors d'oeuvres, use mini-croissants. Chicken strips are also
delicious added to salad
Nutr. Assoc. : 0
Chicken Supreme
Recipe By :
-------- ------------ --------------------------------
4 whole boneless skinless chicken breasts
1/4 cup milk
1 cup fine dry bread crumbs
2 ounces brandy
1/4 teaspoon cardamom
4 tablespoons red burgundy
1/4 teaspoon chervil
1 teaspoon salt
1/4 teaspoon pepper
1 egg
Chopped roasted peanuts
Mix together bread crumbs, cardamom, chervil, salt and pepper. Beat egg with milk.
Cut chicken breasts in half and dip each piece in milk mixture and then in bread
crumbs.
In heavy frypan, place butter and melt over medium temperature. Add chicken and
brown on both sides. Remove chicken to shallow baking dish. To frypan, add chicken
stock and deglaze, scraping up bits from bottom of pan.
Turn off heat and add brandy and burgundy; stir. Pour over chicken in casserole and
bake in 350 degree F.
Oven about 30 minutes or until chicken is fork tender. Sprinkle with roasted
peanuts.
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Nutr. Assoc. : 0
Chicken Sweet Potato Bake
Recipe By :
-------- ------------ --------------------------------
1 cut-up broiler-fryer chicken -- skin removed
1/2 teaspoon ground nutmeg
1/2 teaspoon seasoned pepper
4 medium sweet potatoes -- cooked, peeled, cut
2 teaspoons grated orange peel
3/4 cup apple juice
Mix together ginger, nutmeg and pepper; sprinkle on all sides of chicken. In
shallow 2-quart baking dish, arrange chicken in single layer.
Place sweet potatoes around chicken. Sprinkle with orange peel and pour apple juice
over all. Bake in 400 degree F.
Oven about 1 hour or until fork can be inserted in chicken with ease, basting with
liquid in dish several times.
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Nutr. Assoc. : 0
Chicken Tacos
Recipe By :
Categories : Mexican Poultry
-------- ------------ --------------------------------
1/4 cup Green onion -- chopped
1 tablespoon Shortening
2 cups Cooked chicken -- shredded
8 ounces Green chili salsa
Salt -- to taste
1 package Taco shells
Saute the onion in the shortening until transparent. Add the chicken, green chili
salsa or taco sauce and salt to taste. Heat to boiling. Prepare shells according to
package directions. Put two tablespoons of the chicken mixture and one tablespoon
of grated cheese in each shell. Serve with option of lettuce, tomato, sour cream or
guacamole and extra chili sauce as desired.
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Nutr. Assoc. : 0
Chicken Tarragon
Recipe By :
-------- ------------ --------------------------------
1 pound chicken breast tenders
1/4 teaspoon salt
1 pound asparagus -- cut into 1-inch piec
1/4 cup white wine
1 tablespoon dried tarragon leaves
3 cups cooked rice -- cooked in chicken br
Season chicken with salt and pepper. Cook chicken and asparagus in olive oil in
large skillet over medium-high heat 2 to 3 minutes.
Add white wine and tarragon; simmer 1 minute. Add rice; heat thoroughly.
Source:
"The Rice Council"
"www.usarice.com"
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Nutr. Assoc. : 0
Chicken Tarragon Champignons
Recipe By :
-------- ------------ --------------------------------
1 pound (1 to 3) Delmarva chicken -- cut into 8ths
1 onion sliced thin
1 tablespoon tarragon
1 tablespoon Lowry's seasoned salt
1/2 teaspoon fresh ground pepper
1 Dash paprika
Season pieces of chicken with Lowry's salt, pepper and paprika. Melt butter in
copper skillet. Brown chicken on both sides. Sprinkle tarragon over chicken.
Put in onions and mushrooms, cover and let simmer until tender--about 25 minutes.
Serve right from handsome copper skillet or fry pan.
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Nutr. Assoc. : 0
Chicken Tetrazzini
Recipe By :
-------- ------------ --------------------------------
3 cups cooked chicken -- shredded (meat from
1 pound cremini mushrooms -- trimmed and quartere
2 tablespoons sun-dried tomatoes -- minced
2 tablespoons flour
1/2 cup no-salt chicken broth
1/2 cup white wine
1/2 cup heavy cream
3 tablespoons fresh basil -- chopped
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 pound linguine or other pasta -- cooked
1/2 cup grated Asiago cheese
Preheat oven to 375 degrees F. In large pot over medium heat, melt butter. Add
onion and garlic, sauteing until translucent, about 4 minutes. Increase heat to
high and stir in mushrooms.
Saute until mushrooms are tender and any liquid has evaporated, about 8 minutes.
Lower heat to medium and stir in flour. Gradually stir in white wine and chicken
broth. Bring to simmer and stir in heavy cream.
Reduce heat to low and let sauce simmer for 1 minute. Stir in basil and sun-dried
tomatoes, season with salt and pepper.
Mix half the sauce with the linguine. Mix remaining sauce with chicken. Butter 2
1/2 quart casserole dish; place pasta in dish making a hole in the center.
Place chicken in hole; sprinkle casserole with cheese. Bake until brown on top and
hot throughout, about 30 minutes. Serve hot.
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Nutr. Assoc. : 0
Chicken Thighs Marengo
Recipe By :
Categories : Low-cal Poultry
-------- ------------ --------------------------------
6 Chicken thighs -- skinned
1/2 teaspoon Salt
1/4 teaspoon Pepper
2 teaspoons Olive oil
1 cup Sliced fresh mushrooms
4 Green onions -- sliced
1 clove Garlic -- minced
1/2 cup Dry white wine (or chablis)
1/4 teaspoon Dried whole thyme
2 medium Tomatoes -- cut in wedges
1 tablespoon Minced fresh parsley
Trim excess fat from chicken. Rinse chicken with cold water, pat dry. Place in a
shallow container. Sprinkle with salt and pepper. Coat a large skillet with cooking
spray; add olive oil. Place over med-hi heat until hot. Add chicken to skillet;
cook 2-3 minutes on each side until lightly browned. Remove chicken from skillet,
and drain on paper towels.
Wipe skillet dry with a paper towel. Recoat skillet with cooking spray; place over
med-hi heat until hot. Add mushrooms and cook 2 minutes, stirring frequently.
Remove mushrooms from skillet, and set aside. Recoat skillet with Pam. Place over
med-hi heat until hot. Add green onions and garlic; saute 1 minute. Stir in wine
and thyme. Add reserved chicken. Bring mixture to a boil. Cover; reduce heat, and
simmer 25 minutes. Add reserved mushrooms and tomato wedges; simmer 2 minutes or
until thoroughly heated. Sprinkle with parsley, and serve immediately.
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Nutr. Assoc. : 0
Chicken Tortellini with Salsa
Recipe By :
-------- ------------ --------------------------------
1/2 teaspoon no-salt herb and spice seasoning
1 tablespoon oil
2 cups frozen cheese tortellini
1 medium zucchini -- sliced
1 medium red pepper -- sliced
1/2 cup salsa
1 medium onion -- sliced
In large frypan, place oil and heat to medium temperature. Add chicken and cook 6
minutes or until light brown. Remove chicken from frypan and keep warm.
Spray frypan with cooking oil. Add zucchini, red pepper and onion. Sprinkle with
seasoning. Do not stir. Cook about 4 minutes, or until vegetables are tender crisp.
Add frozen tortellini and place chicken on top. Spread salsa evenly over chicken.
Cover and cook about 20 minutes or until fork can be inserted in chicken with ease.
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Nutr. Assoc. : 0
Turkey Taco Salad
Recipe By :
Categories : Salad
-------- ------------ --------------------------------
1 Tablespoon vegetable oil
1 Small onion -- chopped
1 Pound GROUND TURKEY
1 (8 ounce) ja taco sauce
2 Tablespoons jalapeno peppers -- chopped and seeded
1 Teaspoon chili powder
1 Teaspoon ground cumin
Salt -- as needed
Iceberg lettuce -- as needed, shredded
Taco chips -- as needed
Avocado slices -- as needed
Tomato wedges -- as needed
Kidney beans -- as needed
Black olives -- as needed
Heat oil in medium skillet. Add onion and garlic and cook 3 minutes.
Add turkey and cook, breaking up turkey with wooden spoon, for 5 minutes until no
longer pink.
Add taco sauce, jalapeno pepper, chili powder, cumin, and salt to taste; cook until
thickened and flavors are blended, about 10 minutes.
Spoon mixture on top of lettuce. Garnish with taco chips, avocado slices, tomato
wedges, kidney beans, and black olives.
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Nutr. Assoc. : 0
Chicken Waikiki
Recipe By :
-------- ------------ --------------------------------
2 whole chicken breasts halved -- skinned and boned
1/2 cup finely chopped macadamia nuts
3 1/2 cups pineapple juice
2 tablespoons shredded coconut
1 cup uncooked rice
1 cup crushed pineapple
1/4 cup honey
1/2 cup commercial breadcrumbs
1/4 cup butter
In large saucepan, place pineapple juice and bring to a boil. Reduce heat and add
rice, stirring. Cover and cook 20 minutes.
Turn off heat and add crushed pineapple. In shallow dish, mix together breadcrumbs,
nuts and coconut; set aside. Brush both sides of chicken pieces with honey.
Roll chicken, 1 piece at time, in breadcrumb mixture, pressing mixture into chicken
to coat thoroughly. In large frypan, place butter and melt over medium heat.
Add chicken and cook about 3 minutes on each side or until brown. Spray casserole
dish with vegetable spray. Add rice mixture and arrange chicken on top.
Cover and bake at 350 degree F about 30 minutes or until fork can be inserted in
chicken with ease.
Source:
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NOTES : If rice appears too moist, it will be absorbed later in the baking
Nutr. Assoc. : 0
Chicken Wings in Five Spice
Recipe By :
-------- ------------ --------------------------------
12 whole Chicken wings
1 cup Waterchestnut flour
4 cups Peanut oil for deep-frying
MARINADE
1/2 teaspoon Freshly grated ginger
1/8 cup Light soy sauce
1/8 cup Dry sherry or Chinese rice wine
1/2 teaspoon Five-spice powder
Cut each wing into 3 logical pieces. Save the tips for soup and use only the 2
meatier parts for this recipe.
Prepare the marinade and marinate the wing pieces for 1/2 hour. Drain and toss in
the waterchestnut flour.
Deep-fry at 360 F until golden brown, about 5 minutes.
""
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Nutr. Assoc. : 0
Pineapple Chicken Satay
Recipe By :
-------- ------------ --------------------------------
1 1/4 pounds boneless skinless chicken breasts -- trimmed and cut into
1/2 fresh pineapple (about 50 pieces) -- peeled and cut into
1 cup unsweetened coconut milk
2 tablespoons sesame oil
1/4 cup soy sauce
1 tablespoon fresh ginger -- minced
1 bunch scallions -- cut into thin sticks
DIPPING SAUCE
2/3 cup creamy peanut butter
1/4 cup unsweetened coconut milk
1/4 cup soy sauce
1 tablespoon fresh ginger -- chopped
3 tablespoons scallions -- minced
1/8 teaspoon hot pepper sauce
In medium bowl, whisk together all ingredients except chicken, pineapple and
scallions. Stir in chicken pieces and marinate in refrigerator for at least 1 hour
and up to 12 hours. Prepare grill to heat coals or preheat oven to 375 degrees F.
Soak 4-inch wooden skewers in water for at least 10 minutes.
Stir pineapple into marinade. Thread skewers with alternating chicken and pineapple
chunks, using 2 pieces of chicken and 2 pieces of pineapple per skewer. Grill for 5
minutes, turning once; or arrange on baking sheet and bake for 8 minutes, or until
just cooked through.
To serve, arrange skewers on platter and garnish with scallion. Pass with dipping
sauce. To make Dipping Sauce: In blender or food processor, blend all ingredients
until smooth. Set aside at room temperature until needed. Serve with chicken satay.
DIPPING SAUCE:
In blender or food processor, blend all ingredients until smooth. Set aside at room
temperature until needed. Serve with chicken satay.
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Nutr. Assoc. : 0
Chicken Zucchini Stew
Recipe By :
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1 broiler-fryer chicken, cooked, boned, skin -- cut into
pieces
1 (16 ounce) c tomatoes
1 cup chicken broth
1 green pepper -- coarsely chopped
2 cloves garlic -- split
4 small zucchini squash (about 2-1/4 cups) -- cut in 1/4-inch slic
1/4 teaspoon pepper
1/4 teaspoon salt
1/4 teaspoon basil
Drain liquid from tomatoes and pour into large saucepan; chop tomatoes into
quarters and reserve for later.
To liquid in saucepan, add chicken broth, green pepper and garlic. Place over high
heat and bring to a boil. Reduce heat to medium and cook 10 minutes.
Add reserved chopped tomatoes, zucchini, pepper, salt and basil; simmer until
zucchini is tender, about 10 minutes.
Reduce heat to low, add chicken and cook 5 minutes more. Serve in shallow bowls.
Source:
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Nutr. Assoc. : 0
Chicken and Beef
Recipe By :
Categories : Beef Londontowne
-------- ------------ --------------------------------
4 Chicken breasts
1/2 cup Sour cream
1/4 pound Chipped beef
3 tablespoons Bacon -- chopped
1 can Cream of mushroom soup
Paprika
Skin, bone, & halve chicken breasts. Lay chipped beef on bottom of baking dish.
Turn ends of breasts under and lay on top of beef. Mix mushroom soup and sour cream
and spread over top. Dot with bacon and sprinkle with paprika. Cover with foil and
bake in 275 degree oven for 2-1/2 hours.
Source:
"Mrs. Bernard Mahon"
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Nutr. Assoc. : 0
Chicken and Fresh Vegetable Provencale
Recipe By :
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1 small Cauliflower
2 medium Carrots -- sliced thin
1 large Onion -- sliced thin
2 tablespoons Chopped fresh parsley -- divided
1 tablespoon Diced leaf basil -- divided
1/4 teaspoon Pepper
1 Chicken cube bouillon
1/2 cup Boiling water
2 Chicken breasts -- skinned, split
2 Ripe tomatoes -- sliced
2 tablespoons Lemon juice
Break the cauliflower into small pieces. Combine vegetables in 3 quart baking dish.
Sprinkle with 1 tablespoon parsley, 2 teaspoons basil, and the pepper. Combine the
bouillon cube and water and pour over vegetables.
Make paste of 1 tablespoon parsley, 1 teaspoon basil and lemon juice. Place the
chicken over the vegetables. Spread the paste on the chicken. Cover and bake at
350F for 1 1/2 hrs or until the chicken and vegetables are tender, basting
occasionally.
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Nutr. Assoc. : 0
Chicken and Ham Soup
Recipe By :
Categories : Soups
-------- ------------ --------------------------------
1 chicken breast fillet -- skinned and sliced t
2 medium courgettes
1 1/2 ounces mushrooms
1 1/2 ounces ham -- chopped
2 onions -- chopped
3/4 pint chicken stock -- made with liquid con
2 teaspoons light soy sauce
1 teaspoon corn flour
Place chicken courgettes, mushrooms ham onions and stock in a pan. Bring to the
boil. Reduce heat and simmer uncovered for 5 minutes. Blend soy sauce with the corn
flour and add to the pan stirring constantly until the soup thickens. Serve
immediately.
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Nutr. Assoc. : 0
Chicken and Noodles
Recipe By :
Categories : Soup
-------- ------------ --------------------------------
2 cups cooked chicken -- diced
1 pound egg noodles -- uncooked
1/2 red pepper -- chopped
1/2 green pepper -- chopped
1 medium onion -- cut into rings
8 ounces fresh mushrooms -- sliced
OR
4 ounces canned mushroom slices
Place chicken in a large pot with broth. Add peppers and onions; simmer 10 minutes.
Add noodles to broth and cook according to package directions. Add mushrooms five
minutes before noodles are done. Serve hot.
Description:
"Serve this simmering soup on a cold January night with freshly baked
rolls or sliced sourdough bread."
Source:
"Wheat Foods Council"
"http://www.wheatfoods.org/"
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Nutr. Assoc. : 0
Chicken and Peach Delight
Recipe By :
Categories : Baby Food
-------- ------------ --------------------------------
1/2 cup boneless cooked chicken -- chopped
1/4 cup brown rice -- cooked
1 Ripe peach
1 tablespoon Peach juice
1 tablespoon Milk
2 teaspoons Wheat germ
Mix all ingredients together and chop roughly in a food processor or blender.
""
Yield:
"10 portions"
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Nutr. Assoc. : 0
Chicken and Pear Skillet Supper
Recipe By :
-------- ------------ --------------------------------
1 16 ounce can canned pears in juice or light syrup
12 ounces boneless, skinless chicken breast
3 cups mixed vegetables such as onions, red and g
1/2 teaspoon dried crushed thyme
Drain pears; reserve 1/2 cup liquid. Cut chicken into 2-inch strips. Heat oil in
10-inch skillet or wok; quickly brown chicken over high heat.
Remove chicken from skillet and set aside. Saute4 vegetables and garlic until
crisp-tender, being careful not to burn garlic.
Return chicken to the pan. Combine reserved liquid, wine, soy sauce, cornstarch and
thyme; mix well. Pour mixture into skillet and stir-fry until sauce thickens.
Add pears and gently stir-fry 1-2 minutes until pears are thoroughly heated. Serve
over cooked white rice.
Source:
"Pacific Northwest Canned Pears"
"http://www.pnw-cannedpears.com/"
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NOTES : Carrots should be cooked slightly. In small saucepan, add to 1/4 cup
boiling water. Simmer about 2 minutes until carrots are crisp-tender.
Nutr. Assoc. : 0
Chicken and Polenta
Recipe By :
-------- ------------ --------------------------------
8 Chicken thighs -- boneless and skinles
2 tablespoons Olive oil
2 1/2 cups Tomato sauce
1 14 ounce bag Sliced sweet peppers -- frozen
1/2 cup Black olives -- pitted and chopped
1/2 cup Water
1 1 pound tube Prepared polenta
In a large deep skillet over high heat, warm olive oil. Add the chicken thighs and
saute for 5 minutes; turn and saute 5 more minutes until very brown.
Stir into same skillet the tomato sauce, 1/2 of the bag of peppers, olives and
water. Bring to a simmer; reduce heat to low. Cover and cook 15 - 18 minutes,
While the chicken is cooking, slice the polenta into 1/2 inch thick rounds. Warm a
large, non-stick skillet or griddle over medium heat. Place the polenta slices on
the skillet or griddle; cook 7 minutes on each side. Place the polenta slices on
serving dish. Top with chicken; spoon sauce on top.
Source:
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Nutr. Assoc. : 0
Chicken and Potatoes Au Gratin
Recipe By :
-------- ------------ --------------------------------
1 clove garlic -- halved
4 Yukon gold potatoes -- sliced thin
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup nonfat dairy sour cream
3/4 cup skim milk -- divided
1 small onion -- minced
3 tablespoons chopped pimento
1 teaspoon prepared mustard
2 tablespoons fresh lemon juice
2 tablespoons grated Romano cheese
2 tablespoons light butter-flavored margarine -- melted
1 cup whole wheat bread crumbs
Mix broth with cooked chicken. Spray 2-quart shallow baking dish with vegetable
cooking spray. Rub dish with garlic halves; then mince garlic and place in small
bowl.
Add to garlic, sour cream, 1/4 cup of the milk, onion, pimento and mustard; stir to
mix well. Sprinkle potatoes with salt and pepper.
In prepared baking dish, place 1/3 of the potatoes; top with half of the chicken
and half of the sour cream mixture. Repeat layers and then top with remaining 1/3
of the potatoes.
Pour remaining 1/2 cup of milk all over; sprinkle with lemon juice and Romano
cheese. Mix together margarine and bread crumbs; spread all over. Bake in 375
degree F oven about 1 hour or until potatoes are tender.
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Nutr. Assoc. : 0
Chicken and Rice Casserole
Recipe By :
-------- ------------ --------------------------------
8 chicken breast halves -- boned
1/2 cup butter -- divided
1 pound mushrooms
1 cup water
1 cup mushroom soup
1 cup sour cream
1 small can pimento
1 can sliced water chestnuts
1/2 teaspoon salt
1 16 ounce pac Wild and Long Grain Rice
1 package slivered almonds
In large saucepan, place chicken, water, onion, celery and salt. Bring to a boil,
cover and simmer on low heat 1 hour.
Remove skin and cut chicken into bite-size pieces. Strain liquid and use to cook
rice according to package directions. In large frypan, place 1/4 cup of the butter
over medium heat.
Add mushrooms and saute. Stir in soup and sour cream. Add rice, chicken, pimento
and water chestnuts. Place in casserole; sprinkle with almonds and remaining
butter.
Bake in 350 degree F oven 1 hour.
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Nutr. Assoc. : 0
Chicken and Rice Enchiladas
Recipe By :
-------- ------------ --------------------------------
3 cups cooked rice
1 (15-ounce) c black beans -- drained and rinsed
1 (11-ounce) c corn -- drained
1 (8-ounce) pa cream cheese -- room temperature
4 ounces mild goat cheese -- room temperature
1 medium tomato -- chopped
1 jalapeno pepper -- seeded and minced
Vegetable oil for pan frying
24 corn tortillas
2 (10-ounce) c mild green enchilada sauce
3 cups (12 ounces) shredded Monterey Jack cheese
2/3 cup prepared salsa
Combine rice, beans, corn, cream cheese, goat cheese, tomato, onion and jalapeno in
large bowl. Heat small amount of oil in shallow large skillet over high heat. Heat
tortillas, one at a time, 3 to 5 seconds. Drain on paper towels. (Tortillas should
be soft and pliable).
Place 1/2 cup rice filling across center of each tortilla. Roll up; place seam-side
down into two 11x7-inch baking dishes coated with cooking spray. Pour sauce over
enchiladas. Top with cheese and salsa. Bake at 400 degrees 15 to 20 minutes or
until cheese is melted.
Source:
"The Rice Council"
"www.usarice.com"
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Nutr. Assoc. : 0
Chicken and Rice Primavera
Recipe By :
-------- ------------ --------------------------------
3/4 pound boneless skinless chicken breasts -- cut into 1/2-inch th
2 cups broccoli florets -- cut into bite-size p
2 medium carrots -- thinly sliced
1 medium onion -- chopped or sliced
1 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes
1/4 teaspoon salts
3 cups cooked rice
1 (14 1/2 ounc Italian-style diced tomatoes
1/4 cup Parmesan cheese
Heat oil in 12-inch skillet over medium-high heat until hot. Add chicken and
garlic; cook, stirring 5 to 7 minutes or until chicken is beginning to brown. Add
broccoli, carrots, onion, Italian seasoning, red pepper flakes and salt.
Cook, stirring 3 to 4 minutes or until vegetables are tender. Add rice and
tomatoes. Stir until blended and thoroughly heated. Remove from heat; stir in
Parmesan cheese.
Source:
"The Rice Council"
"www.usarice.com"
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Nutr. Assoc. : 0
Chicken and Rice Salad with Honey Mustard Dressing
Recipe By :
-------- ------------ --------------------------------
1 pound boneless skinned chicken breasts -- cut into chunks
3 cups hot cooked rice -- cooked in chicken br
1/2 cup sliced red onion
1 medium green or red pepper -- chopped
1 (14 ounce) c artichoke hearts -- drained and quartere
1/4 teaspoon salt
HONEY MUSTARD DRESSING
3 tablespoons cider vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
1/2 teaspoon salt
Heat oil in large skillet over medium-high heat. Cook chicken in hot oil until
lightly browned, about 5 minutes. Combine chicken, rice, onion, pepper, artichoke
hearts, salt and pepper in large bowl. Toss with Honey Mustard Dressing.
HONEY MUSTARD DRESSING:

Combine olive oil, vinegar, honey, mustard, salt and pepper in small saucepan; heat
just to boiling. Serve warm.
Source:
"The Rice Council"
"www.usarice.com"
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Nutr. Assoc. : 0
Chicken and Rice Soup
Recipe By : Rival's Crock-Pot Slow Cooker Cuisine; 1995

Categories : Soups
-------- ------------ --------------------------------
1 pound boneless skinless chicken breasts -- cooked and diced
3 can chicken broth -- (14.5 oz)
1/2 cup water
2 cups frozen mixed vegetables
3/4 cup converted white rice -- uncooked
1 tablespoon parsley -- flakes
2 teaspoons lemon and herb seasoning
Combine all ingredients in Crock-Pot. Cover and cook on Low 6 to 8 hours

or on High 3 to 4 hours. Serve.
If cooking on High: Place celery in a dish in microwave with a tablespoon of water
and cover. Microwave until celery is slightly soft, then add to Crock-Pot and cook
on High. If soup is a little too thick: add more water for a thinner soup. Allow
to cook 15 minutes.
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Nutr. Assoc. : 0
Chicken and Sausage in Tomato Sauce
Recipe By :
Categories : Garlic Poultry
-------- ------------ --------------------------------
1/4 cup Olive Oil
4 large Clove Garlic -- coarsely chop
2 1/2 pounds Sweet Italian Sausage Links
1 1/2 pounds Hot Italian Sausage Links
4 Chicken Legs
4 Chicken Thighs
2 28 ounce can Tomatoes
1 6 ounce can Tomato Paste
Salt And Pepper To Taste
1/2 tablespoon Dried Basil
1/2 cup Dry Red Wine
Chopped Fresh Parsley
Heat oil in a large heavy skillet. Add the garlic and saute until light golden.
Remove the garlic and reserve. Prick the sausages in several places and then sear
them in the hot oil. Remove and set aside, covered. Brown chicken well on all sides
in the same skillet. Remove and set aside, covered.
Pour 1 tablespoon of the drippings into a large Dutch oven or casserole. Discard
remaining drippings or save them for another use. (Do not wash skillet; you will
need it later.) Crush the tomatoes with your hands and add them, with their juice,
to the drippings. Add the tomato paste, salt, freshly ground pepper, basil and
reserved garlic. Simmer, uncovered, for 15 minutes. Add the sausage and simmer,
covered, for 20 minutes. Add the chicken, cover, and simmer for 20 minutes more.
Meanwhile, deglaze the skillet with the wine. Stir wine into the sauce and simmer
for a final 10 minutes. Sprinkle with parsley. Serve with pasta and freshly grated
Parmesan Cheese.
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Nutr. Assoc. : 0
Chicken and Spinach Medley

Recipe By :
-------- ------------ --------------------------------
1 (4 ounce) ca mushroom slices
1 tablespoon canola oil
2 bunches fresh spinach (about 1 1/2 pounds)
1/2 cup low sodium chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup green pepper slivers
3 tablespoons grated Romano cheese
1 medium onion -- cut into thin rings
1 cup fresh bread croutons
In nonstick frypan, place oil and heat to medium temperature.
Add garlic, stirring to spread evenly in frypan. Arrange chicken in single layer
over garlic and cook about 5 minutes; turn and cook 5 minutes more.
In large frypan, pour chicken broth and heat on high temperature.
Add green pepper, onion and mushrooms; cook 3 minutes.
Add spinach and cook, stirring with other vegetables, about 2 minutes more. Turn
off heat under vegetables.
Remove chicken from small frypan and cut into strips. Add chicken strips to
vegetables in large frypan; stir to mix well. Sprinkle with salt and pepper. Remove
to serving dish and top with cheese and croutons.
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Chicken and Sweet Potatoes
Recipe By :
Categories : Low-cal Oriental
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2 cups Mashed, cooked sweet potatoes
2 tablespoons Brown sugar
1/2 teaspoon Ground cinnamon
1/3 cup Skimmed evaporated milk
1/4 cup Chicken broth
1/4 cup Minced onion
1 8 ounce can Waterchestnuts -- drained and sliced
1 10 ounce can Cream of chicken soup
3 tablespoons Water
3 cups Cubed chicken
Preheat oven to 350F.

In a medium size bowl, combine sweet potatoes, brown sugar, cinnamon, nutmeg and
milk. Spread around the inside edge of a round 10-inch casserole, forming a ring.
In a medium size non-stick skillet, heat broth over low heat. Add onion and water
chestnuts; cook until tender. Add soup or sauce, chicken and 3 tablespoons water;
cook over medium heat until hot, stirring occasionally. Spoon chicken mixture into
center of sweet potato ring in casserole. Bake uncovered, 30 minutes or until
bubbling.
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Nutr. Assoc. : 0
Chicken and Vegetable Casserole
Recipe By :
Categories : Casseroles Low-cal
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2 Chicken breasts -- halved
1 cup Pearl onions
4 Carrots -- quartered
2 Potatoes -- peeled and quartered
2 Celery stalks -- in large pieces
1 10 ounce can Cream of mushroom soup
1/2 cup Skim milk
1/4 teaspoon Dried leaf thyme
1/8 teaspoon Ground sage
1 Bay leaf
Preheat oven to 350F.

Rinse chicken and pat dry. Heat a medium size non-stick skillet over low heat;
spray lightly with vegetable spray. Add chicken and cook quickly until browned on
both sides. Remove chicken to a medium size shallow casserole. Add vegetables to
casserole. In a small bowl combine broth, soup, milk, thyme, sage and bay leaf;
pour over chicken and vegetables. Bake, covered 1 hour or until vegetables and
chicken are tender.
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Chicken and Vegetable Soup
Recipe By :
Categories : Soups
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2 boiling chickens -- 4 pounds each cut in
10 cups cold water
4 medium carrots -- thinly sliced
2 medium yellow onions -- peeled and finely di
1 small head celery -- thinly sliced
2 large leeks -- tops and bottoms, se
1/2 tablespoon whole black peppercorns
6 bay leaves
4 sprigs fresh thyme -- -=OR=-
1 1/2 teaspoon fresh thyme leaves -- -=OR=-
1 tablespoon salt
1 tablespoon unsalted butter
Combine chickens and water in a 5-quart stockpot. Cover, bring to a boil over high
heat. Reduce heat to low and skim off the scum that accumulates on the surface.
Remove chicken breast quarters and set aside. Add 2 cups carrots, 1 cup onions, 2
cups celery, green leek tops, peppercorns, bay leaves, thyme and salt.
Cover and simmer for 45 minutes. Remove cover, replace the chicken breasts and
continue to cook for another 25 minutes. Meanwhile, slice the white parts of leeks
into 1/4-inch rounds and wash well to remove any sand. You should have about 1 cup.
Melt the butter in a medium saucepan over medium heat and add the leeks and the
remaining carrots, onions and celery.
Cover and cook gently until vegetables are soft, about 5 minutes. Remove the
chicken from the liquid and place on a platter. Strain the liquid through a fine
strainer into a large plastic container and discard the herbs, spices and the
cooked soup vegetables. Skim and discard any fat from the surface of the broth.
the garnished bowls at the table.
Remove and discard chicken skin. Remove the meat from the bones, dice it and set
aside. Place bones in an airtight freezer container and save for making stock.
Immediately prior to serving, transfer broth to a pot and heat, covered, over high
heat. Heat chicken and vegetables, covered, in 350F oven until hot.
Decorate each soup bowl with some heated diced vegetables and chicken. Pour the hot
broth into a pitcher or soup tureen and pour the soup into
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Chicken and Vegetables on Toast Points
Recipe By :
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1 1/2 pounds broiler-fryer boneless, skinless chicken b -- cut into 1-
inch piec
1 tablespoon butter-flavored margarine
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups dairy sour cream
1 teaspoon soy sauce
1 teaspoon paprika
2 tablespoons white wine
1 5 ounce pack frozen peas, pearl onions, mushrooms -- cooked according to
4 tablespoons freshly-grated Parmesan cheese
6 slices bread -- cut into 4 triangles
In 10-inch nonstick frypan, place margarine and melt over medium temperature, about
2 minutes.
Add chicken in one layer; cook about 4 minutes. Turn all pieces and cook until
light brown, about 4 minutes more. Sprinkle with salt and pepper.
Stir in sour cream, soy sauce and paprika; reduce temperature to low and cook until
hot through, about 4 minutes. Stir in white wine and cook 1 minute more.
Add hot cooked peas, pearl onions and mushrooms and pour all into greased 1-1/2
quart shallow baking dish.
Sprinkle with Parmesan cheese and broil in oven until light brown, about 4 minutes.
Serve on toast points.
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Chicken in Cream
Recipe By :
Categories :
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2 pounds bone-in chicken pieces (thighs, legs, brea
1 (10 1/2-ounc condensed cream of chicken soup
1/2 cup apple cider
1 tablespoon plus 2 teaspoon Worcestershire sauce
3/4 teaspoon salt
1/3 cup onion -- chopped
1 (3-ounce) ca sliced mushrooms -- drained
Paprika
Place chicken in ungreased baking pan, 9 x 9 x 2 inches. Mix all ingredients except
paprika; pour on chicken.
Bake uncovered 1 hour, spooning off excess fat and basting once with sauce in pan.
Sprinkle with paprika and bake until tender, about 30 minutes.
"For more great ideas visit my Web site at: www.bettycrocker.com"
Copyright:
") General Mills, Inc. 1998"
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Chicken in Lemon Grass and Chili (Ga Xao Xa Ot)
Recipe By :
Categories : Chili Poultry
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3 pounds Chicken
4 cloves Garlic
1 large Onion
3 tablespoons Vegetable oil
1 Pinch Salt
2 tablespoons Minced lemon grass
1 teaspoon Ground chilies
4 tablespoons Fish sauce (nuoc mam)
1 tablespoon Granulated sugar
1 tablespoon Caramel sauce
1 cup Water
Rinse chicken and dry well. Cut into small pieces. Peel garlic and slice finely.
Cut onion into halves lengthwise and then cut lengthwise into 1/2 inch strips. Heat
oil in large frying pan over medium heat. Add a pinch of salt, garlic and onion.
Fry over medium heat until onion becomes translucent. Add lemon grass and chili.
Fry 1 to 2 minutes until fragrant. Add chicken and cook until lightly browned. Add
fish sauce, sugar and caramel sauce. Mix well. Add 1 cup water and cook 45 minutes
or until chicken is tender. Stir occasionally and add more water if necessary.
CARAMEL SAUCE: Mix 1/2 cup sugar with 4 tablespoons of water in heavy saucepan.
Bring to a boil over medium heat and let boil until mixture changes colour. Turn
heat down to low and heat until brown. Add 1/2 cup water to mixture. Stir until
sugar is dissolved. Remove from heat and store in a jar in the refrigerator.
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Chicken in Papaya Sauce
Recipe By :
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4 chicken breast halves -- skinned
2 tablespoons Dijon mustard
2 papayas
1/4 cup fresh lemon juice
1/2 teaspoon salt
Peel and remove seeds of papayas; reserve 1 teaspoon of the papaya seeds. Slice one
papaya lengthwise in 1/2-inch slices; reserve.
Chop remaining papaya and place in blender; add orange juice, mustard and reserved
papaya seeds. Blend until seeds are finely chopped, about 1 minute.
Place nonstick frypan on medium high temperature and spray with vegetable cooking
spray. Add chicken and cook, turning, about 10 minutes or until brown.
Pour lemon juice over chicken and sprinkle with salt. Spoon blended papaya over
chicken, reduce heat to low, cover and cook about 25 minutes, turning and spooning
with sauce after 15 minutes.
Add reserved papaya slices and cook 5 minutes more, covered. Turn off heat and let
sit 5 minutes.
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Chicken in Silky Almond Sauce
Recipe By :
Categories : Ethnic Poultry
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16 Pieces skinned chicken
1/2 cup Vegetable oil
5 medium Onions -- thin sliced
6 tablespoons Blanched, slivered or ground almonds
3 tablespoons Ground coriander
2 tablespoons Chopped fresh ginger
2 teaspoons Ground cardamom
2 teaspoons Ground red pepper
1 teaspoon Ground cumin
1/2 teaspoon Ground fennel
2 cups Plain yogurt
1 cup Water
Fresh cilantro (garnish)
Pat chicken dry. Heat smaller amount of oil in heavy large skillet or Dutch oven
over medium high heat. Add chicken in batches and cook on all sides just until no
longer pink (do not brown). Remove using slotted spoon and set aside.
Heat remaining oil in skillet. Add sliced onion and fry until wilted and pale
brown, stirring constantly to color evenly, about 12 minutes. Stir in almonds,
coriander, ginger, cardamom, ground red pepper, cumin and fennel and cook 3 to 5
more minutes. Remove mixture from heat. Transfer half of mixture to processor or
blender. Puree with 1/2 of the yogurt and 1/2 of the water. Repeat with the rest of
the mixture, yogurt and water.
Pour sauce back into skillet. Add chicken to skillet. Place over medium high head
and bring to a boil. Reduce heat, cover and simmer until chicken is tender and
sauce is thickened, about 45 minutes. Remove from head. Let stand at room
temperature for 30 minutes (dish is best refrigerated and reheated). Rewarm over
low heat. Transfer to serving dish, garnish and serve immediately.
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Chicken in Tomato Marsala Sauce
Recipe By :
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2 large boneless, skinless broiler-fryer chicken b
1/2 teaspoon oregano
1/4 teaspoon onion powder
1/4 teaspoon fresh ground pepper
1 (8 ounce) ca tomato sauce
1/4 cup Marsala wine
In small bowl, mix together oregano, garlic powder, onion powder and pepper;
sprinkle generously over all sides of chicken using all of mixture.
Heat nonstick frypan over medium temperature about 1 minute; then spray with
vegetable cooking spray.
Add chicken and cook about 5 minutes more. Push chicken to side and add tomato
sauce and wine, stirring with mushrooms to mix well.
Arrange chicken in sauce and simmer about 12 minutes or until fork can be inserted
in chicken with ease. Serve with linguine.
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Chicken in a Pot
Recipe By :
Categories : Londontowne Poultry
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2 2 1/2 pound Frying chickens -- quartered
1/2 cup Olive oil
1 large Onion -- minced
1 teaspoon Salt
3/4 teaspoon Pepper
1 medium Tomato -- chopped
In Dutch oven or heavy kettle, brown chickens in olive oil until golden brown. Add
onion, garlic, salt and pepper. Cover and simmer for 30 minutes.
Add tomato (may substitute 1/2 cup drained canned tomatoes), and wine and simmer
for 30 minutes longer or until chicken is tender.
Source:
"Mrs. William C. Edmonston"
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Chicken in a Pot
Recipe By :
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4 chicken quarters -- skinned
1/2 teaspoon salt
2 medium portobello mushrooms
10 purple pearl onions -- peeled
1 bunch fresh thyme -- tied together
1 butternut squash -- peeled, seeded and d
1 ear corn
20 leaves cilantro -- chopped
Sprinkle chicken with salt and pepper. In Dutch oven or large saucepan, place oil
and heat over medium heat. Add chicken and cook about 10 minutes, turning to brown
on all sides.
Prepare mushrooms by removing and discarding the dark underside; dice top of
mushrooms into bite-size cubes.
Add mushrooms, onions and garlic to chicken in saucepan; saute about 2 minutes. Add
chicken stock, thyme and squash, reduce heat to low and simmer about 20 minutes, or
Skim any fat from liquid; remove and discard thyme. Scrape kernels from ear of corn
and add to saucepan; simmer 1 minute. Add cilantro.
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Chicken in the Limelight
Recipe By :
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1 medium lime
13 pounds broiler-fryer -- cut up
1 1/2 teaspoon salt
2 tablespoons salad oil
2 tablespoons brown sugar
1/2 teaspoon dried mint leaves
1/2 cup dry white wine sauce
Lime wedges and mint sprigs for garnish
About 1 hour before serving: Grate peel and squeeze juice from lime. Place chicken
pieces in bowl; toss with lime juice. On sheet of waxed paper, combine flour, salt
and paprika; use to coat chicken pieces.
Preheat oven to 375 degrees F. In 12-inch skillet over medium-high heat, in hot
salad oil, cook chicken pieces until browned on all sides.
Arrange chicken pieces in 13" by 9" baking pan. Combine grated lime peel, brown
sugar and dried mint; sprinkle over chicken pieces.
Pour white wine over chicken and bake, uncovered, 40 to 45 minutes until chicken is
fork tender, basting with pan juices frequently while baking.
To serve, arrange chicken pieces on platter. Skim fat from drippings in pan; pour
pan juices over chicken. Garnish with lime wedges and mint sprigs.
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Chicken or Turkey Casserole
Recipe By :
Categories : Casseroles Londontowne
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Cubed chicken OR turkey
2 cups Pepperidge Farm Seasoned Stuffing
1 package String beans -- french cut
2 1/2 tablespoons Blanched slivered almonds
1 can Cream of mushroom soup
1/2 cup Milk
2 tablespoons Butter -- melted
1 1/2 cups Gravy
Use as much sliced or cubed chicken or turkey as desired. Partially cook frozen
green beans. Arrange 2/3 cup Pepperidge Farm Seasoned Stuffing, green beans, and
almonds in layers in greased, shallow casserole. Pour over all milk. Moisten 1-1/3
cup stuffing with 1/4 cup hot water and 2 tablespoons melted butter. Spread over
casserole. Bake in hot (400 degree) oven for 30 minutes or until hot and bubbly.
Source:
"Mrs. Bernard Mahon"
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Chicken with Almonds
Recipe By :
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1 Delmarva chicken --
1 clove garlic -- chopped
2 tablespoons flour
1 1/2 cups chicken stock
2 tablespoons sherry
2 tablespoons shredded almonds
1/2 teaspoon dry tarragon
3/4 cup sour cream
1 tablespoon grated cheese
1 tomato -- skinned, optional
Brown chicken in hot butter; remove chicken.
Add garlic and onion to butter; cook 2 to 3 minutes. Remove from heat and stir in
tomato paste and flour until smooth.
Add chicken stock a little at a time, stirring until smooth. Then blend in sherry,
and stir over low heat until mixture comes to a boil.
Add the browned chicken, almonds, salt, pepper and tarragon. Cover and cook slowly
for 45 to 50 minutes.
Remove from heat and arrange chicken in a shallow casserole. Stir sour cream into
liquid in which the chicken was cooked.
Pour sauce over chicken. Sprinkle with cheese. Garnish with skinned tomato and
brown under broiler.
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Chicken with Brie, Apricot Preserves & Almonds
Recipe By :
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8 ounces brie cheese -- quartered
8 tablespoons apricot preserves
1/2 cup sliced almonds
Parsley sprigs
Place chicken between 2 pieces plastic wrap and gently pound to 1/4-inch thickness.
In large frypan, place olive oil over medium heat.
Add chicken and cook about 3 minutes on each side or until brown and fork can be
inserted with ease. Arrange chicken in single layer in baking dish. Top each piece
with a quarter of brie cheese and 2 tablespoons apricot preserves.
Sprinkle with almonds and place in 400 degree F oven until cheese is bubbly, about
7 minutes. Garnish with parsley sprigs.
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Chicken with Crabmeat Stuffing
Recipe By :
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2 2 1/2 pound chickens -- split in halves
2 tablespoons soft butter
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup melted butter
1/4 cup sherry
1/4 cup catsup
1/2 cup canned sliced mushrooms
STUFFING
4 slices white bread -- cubed
1/2 cup light cream or milk
1 1/2 cups cooked crabmeat (firmly packed)
1/4 cup melted butter
1/4 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon prepared mustard
1/2 teaspoon poultry seasoning
Add cream to bread cubes and toss until all the cream is absorbed. Then add the
crabmeat.
Add melted butter into the remaining ingredients and add to the bread and crabmeat
mixture. Toss lightly.
Preheat oven to 350 degree F. Rub chickens with soft butter, salt, and pepper and
sprinkle with paprika.
Place chicken halves skin side up in baking pan. Bake 35 minutes.
Combine melted butter, sherry, catsup, mushrooms, and garlic salt.
Spoon 1 or 2 tablespoons of butter mixture on each chicken halve. Cook 10 minutes

longer.
Turn chicken over, fill breast cavities with crabmeat stuffing. Spoon 1 tablespoon
of above butter mixture over stuffing. Bake 30 to 35 minutes longer or until fork
tender, garnish as desired.
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Chicken with Garlic, Rosemary & White Bean Stew
Recipe By :
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2 pounds mixed bone-in, skinless chicken parts
2 teaspoons extra-virgin olive oil
10 ounces pearl onions -- peeled and halved (o
3 carrots -- diced
4 ounces Canadian bacon -- diced
2 tablespoons balsamic vinegar
4 cups cooked cannelloni or Great Northern beans
OR
2 19 ounce can cooked cannelloni or Great Northern beans -- drained and
rinsed
2 teaspoons chopped fresh rosemary (or dried if you mu
OR
1 14.5 ounce c Plus 2 tablespoons water
In a large, nonstick soup pot over high heat, warm the olive oil.
Add chicken and brown on all sides. Add pearl onions, carrots, garlic and Canadian
bacon; saute until onions are lightly browned.
Stir in balsamic vinegar and white wine; bring to a boil and then simmer over
medium-low heat until the liquid is reduced by about one third.
Stir in beans, rosemary and chicken broth. Bring back to a simmer, reduce heat to
low, cover and let cook for 20 minutes.
Ladle into large bowls and serve with rustic bread and salad.
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Chicken with Italian Oven Salsa
Recipe By :
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4 chicken leg-thigh combinations -- skinned
1 6 ounce box garlic and onion croutons -- finely crushed
1 8 ounce bott zesty Italian dressing
SALSA
2 medium Roma tomatoes -- chopped
1 small zucchini -- chopped
1 cup chopped onion
5 1/2 teaspoons oregano leaves
1 teaspoon basil leaves
1 teaspoon garlic powder
1/2 cup freshly grated
Parmesan cheese
Tomato wedges
In large zip-lock bag, place chicken and pour dressing over chicken. Seal bag and
marinate in refrigerator 15 minutes. Remove chicken from marinade; drain.
In shallow dish, place crushed croutons; add chicken one piece at a time, dredging
to coat. In large rectangular glass baking dish coated with olive oil, place
chicken and bake at 400 degree F for 25 minutes.
Prepare Salsa. Remove chicken from oven and spoon Salsa around chicken. Return to
oven and bake about 15 minutes longer or until vegetables are tender crisp and fork
can be inserted in chicken with ease. Place chicken on serving platter and spoon
Salsa on and around chicken. Sprinkle with cheese and garnish with tomato wedges.
SALSA:
In medium bowl, mix together ingredients.
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Chicken with Lemon Sauce (Cantonese)
Recipe By :
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3/4 pound Skinless boneless chicken breast
MARINADE
1/2 teaspoon Salt
2 teaspoons Rice wine or dry sherry
1 teaspoon Soy sauce
1 Egg yolk
1/8 teaspoon Pepper
LEMON SAUCE
1/4 cup Sugar
2 tablespoons Water
1/2 teaspoon Salt
2 teaspoons Cornstarch
1 teaspoon Sesame oil or vegetable oil
1 lemon juice (about 1)
FOR FRYING
6 tablespoons Cornstarch
2 tablespoons All-purpose flour
8 cups Oil -- for deep-frying
1 tablespoon Vegetable oil
1 Sliced lemon -- if desired
Cut chicken breasts into very thin 2" by 1-1/2" slices. Combine marinade
ingredients in a medium bowl. Add chicken; mix well. Let stand 15 minutes.
Combine ingredients for lemon sauce in a small bowl; mix well and set aside. Mix
flour and cornstarch in a medium bowl. Dip chicken in flour mixture to coat.
Heat 8 cups oil in a wok over medium-high heat to 350 degrees F (175 degrees C).
Reduce heat to low. Carefully lower flour-coated chicken into hot oil with a
slotted metal spoon. Deep fry 30 seconds to a minute, until chicken is light
golden.
Remove chicken with a slotted spoon, drain well over wok. Arrange on a platter.
Remove oil from wok except 1 teaspoon. Heat oil remaining in wok over medium heat.
Stir Lemon Sauce into hot oil. Bring to a boil. When sauce thickens slightly, add 1
tablespoon vegetable to make sauce glossy. Stir sauce and pour over chicken.
Garnish with lemon slices and serve immediately.
""
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Chicken with Lime Butter
Recipe By :
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6 broiler-fryer chicken breast halves -- boned, skinned
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup cooking oil
1 lime -- juiced
1/2 teaspoon chives -- minced
1/2 teaspoon dill weed
Sprinkle chicken on both sides with salt and pepper. In large frypan, place oil and
heat to medium temperature.
Add chicken and saute about 4 minutes, or until lightly brown. Turn chicken, cover
and reduce heat to low.
Cook 10 minutes, or until fork can be inserted in chicken with ease.
Remove chicken and keep warm; drain off oil and discard. In same frypan, add
butter, stirring, until butter becomes opaque and forms a thickened sauce
Stir in chives and dill weed. Spoon sauce over chicken.
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Chicken with Mushroom Marsala Sauce
Recipe By :
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4 (6 ounce) boneless skinless chicken
breast halves
1/2 teaspoon salt
1/4 cup flour
4 tablespoons olive oil -- divided
1 pound (about 6 cups) small fresh white and/or cr -- sliced
1 cup Marsala or other red wine
1 cup chicken broth
Season chicken breasts with salt and pepper. Lightly coat both sides of chicken
with flour. In a large skillet, heat 2 tablespoons of the olive oil over medium-
high heat.
Add chicken; cook until golden, about 2 minutes on each side. Transfer to a plate.
Reduce heat to medium. Add remaining 2 tablespoons oil to skillet; add mushrooms
and onion; cook and stir until tender, about 7 minutes.
Stir in Marsala and chicken broth. Return chicken breasts to the pan; simmer,
covered, until no pink remains in the center.
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Chicken with Mushroom Sauce
Recipe By :
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1 Chicken -- cut up, skinned
1 can Mushroom soup
1/2 cup Milk
1/2 pound Mushrooms
1/2 cup Sherry
Place chicken in casserole dish. Mix together remaining ingredients and pour over
chicken. Cover. Bake at 350F for 45 minutes.
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Chicken with Mushrooms Mediterranean
Recipe By :
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1 pound Fresh Mushrooms
3 pounds Chicken Parts
1/3 cup Scallions (green onions) -- thinly sliced
1 (8 ounce) ca Tomatoes -- broken up
1 1/4 teaspoons Salt
1/4 teaspoon Ground Black Pepper
1/2 cup Proscuitto -- thinly sliced, cut i
4 tablespoons Butter or Margarine -- divided
1/4 cup Dry White Wine or Chicken Broth
1/2 teaspoon Oregano Leaves -- crushed
1/4 cup Parsley -- chopped
Rinse, pat dry and slice fresh mushrooms (makes about 5 1/2 cups) and set aside. In
a large skillet heat oil until hot. Add chicken, a few pieces at a time; brown,
about 5 minutes on each side. Remove and set aside. In the same skillet melt 3
tablespoons of the butter.
Add reserved mushrooms; saute for 3 minutes; remove and set aside. In the same
skillet melt remaining 1 tablespoon butter. Add scallions, garlic; saute for 1
minute. Add tomatoes, wine, salt, oregano and black pepper; stir to loosen browned
particles. Return chicken to skillet; bring to the boiling point.
Reduce heat and simmer, covered, until chicken is fork-tender, about 30 minutes.
Stir in parsley and reserved mushrooms; simmer, uncovered, for 5 minutes. Spoon
onto a heated platter; garnish with ham. Serve with noodles, if desired.
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Chicken with Mushrooms, Olives And Polenta
Recipe By :
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1 onion -- chopped
1 can pitted black olives
1/2 teaspoon sage
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup water
2 teaspoons chicken base
POLENTA
2 cups cornmeal
2 cups cold water
5 1/2 cups water
2 tablespoons chicken base
Cut each chicken breast half into 8-10 pieces. In large frypan, place oil over
medium high heat. Add chicken and cook, turning until no longer pink, about 5
minutes.
Add onion and garlic and cook 1 minute more. Add tomato sauce, olives, sage, salt,
pepper and mushrooms; simmer on low heat about 8 minutes.
Add water and chicken base, stirring; simmer while preparing Polenta. To serve,
pour chicken mixture over Polenta.
POLENTA:
In large bowl, mix together cornmeal and 2 cups cold water; set aside.
In large saucepan over medium heat, place 5-1/2 cups water and bring to a boil.
Stir in cornmeal mixture, chicken base and butter. Cook about 10 minutes or until
smooth and thickened. Place Polenta in 9x13-inch glass dish and keep warm until
ready to serve.
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Chicken with Mustard and Wine Sauce
Recipe By :
Categories : Poultry Sauces
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1 Frying chicken
2 tablespoons Oil, preferably peanut
2 large Garlic cloves -- sliced
2 tablespoons Chopped shallots
1 cup Leeks -- sliced into 2"
pieces
3 tablespoons Dijon mustard
1/4 cup Whipping cream
Cut chicken into serving size pieces. Saute in hot oil until browned. Remove from
pan, drain all but a little oil from pan. Add garlic and shallots; cook 1 minute.
Add wine and return chicken to pan. Cover and simmer until tender, about 15
minutes. Add more wine if needed. Increase heat, add leeks, toss and cook briefly.
Season with salt and pepper. Cover and cook over medium heat for 3 minutes. Stir in
mustard and cream. If sauce is too thick, thin it with a little wine.
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Chicken with Peppercorn Sauce
Recipe By :
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Salt
Black pepper
Paprika
Garlic
Basil
4 Chicken breasts
4 tablespoons Cooking oil
1 teaspoon Cooking onion -- chopped
1 tablespoon White wine
1 teaspoon Green peppercorns
1/2 cup Chicken stock
1/2 cup 35% cream
Grind the salt, pepper, paprika, garlic and basil until it is a powder and then
sprinkle this mixture over the chicken breasts. Heat the 4 tablespoons oil in a
frying pan and saute the chicken until it is cooked but not overcooked and dry.
Meanwhile, brush another frying pan with remaining cooking oil and saute the onions
until they are transparent. Add the white wine and reduce until it is a syrup. Add
1/2 of the peppercorns and crush with a fork in the pan. Add the chicken stock and
reduce by 1/2. Now, transfer the liquid from the pan into blender and blend until
smooth. Place the mixture back in the frying pan, add the rest of the peppercorns
(do not crush this time) and the 35% cream. Cook this slowly until the mixture
thickens. Pour over the cooked chicken breasts and enjoy.
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Nutr. Assoc. : 0
Chicken with Pesto Alfredo
Recipe By :
Categories : Poultry Ragz
-------- ------------ --------------------------------
1 pound boneless chicken breasts
1 14.5 ounce j Ragz Alfredo Classic Pasta Sauce
2 tablespoons prepared pesto sauce
8 ounces bow tie pasta -- cooked and drained
Brown chicken on both sides in olive oil. Cook over low heat about 20 minutes or
until chicken is thoroughly cooked.
In a saucepan, gently heat Alfredo sauce over low heat, stirring occasionally; add
pesto to sauce and heat thoroughly.
Slice cooked chicken into 1/2 inch strips; spoon sauce over hot pasta and top with
chicken.
Source:
"Ragz"
S(Internet address):
"http://www.eat.com/index.html"
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Chicken with Portobello Sunflower Sauce
Recipe By :
-------- ------------ --------------------------------
4 boneless skinless chicken breast halves -- cut in bite-size
pie
1/2 teaspoon salt
1/4 teaspoon pepper
3 teaspoons margarine -- divided
3 (3-inch) stemmed portobello mushrooms -- finely chopped
3 tablespoons finely chopped dry roasted sunflower nuts
1 shallot -- minced
1 garlic clove -- minced
2 tablespoons dry red wine
1/2 cup reduced-fat sour cream
1/2 tablespoon chopped fresh thyme
4 cups hot cooked rice
4 sprigs thyme
Sprinkle chicken with salt and pepper. In large nonstick frypan, place 1 1/2
teaspoons of the margarine over medium heat. Add chicken and stir-fry about 5
minutes or until fork can be inserted with ease.
Remove chicken from frypan and cover with foil to keep warm. Add remaining 1 1/2
teaspoons margarine to frypan. Stir in mushrooms, sunflower nuts, shallot and
garlic; saute about 3 minutes.
Add chicken broth and red wine and cook about 2 minutes more to reduce liquid
slightly. Lower heat to medium-low and stir in sour cream and thyme.
Return chicken to frypan to heat through. Place rice on serving platter and top
with chicken and sauce. Garnish with sprigs of fresh thyme.
Source:
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Nutr. Assoc. : 0
Chicken with Raspberry Salsa
Recipe By :
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1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cinnamon
1 teaspoon paprika
16 ounces hot salsa
10 ounces raspberry preserves
In shallow dish, mix together flour, salt, pepper, cinnamon and paprika. Add
chicken and turn to coat well. In large frypan, place oil over medium high heat.
Add chicken and cook about 5 minutes, turning once, until brown. Add salsa and
preserves; bring to a boil. Reduce heat to low and simmer 10 minutes or until fork
can be inserted in chicken.
Source:
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Nutr. Assoc. : 0
Chicken with Roasted Peppers & Dilled Marsala Cream
Recipe By :
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3 tablespoons flour
1/4 teaspoon salt
3 teaspoons olive oil -- divided
1 1/2 cups low sodium chicken broth
1/2 (1.8 ounce) leek soup mix
1/3 cup Marsala wine
4 ounces shiitake mushrooms -- sliced
1 (7 ounce) ja roasted red peppers -- drained, cut into 1-
1/2 cup plus 2 tablespoons grated Parmesan cheese -- divided
4 ounces lowfat cream cheese -- cubed
1 tablespoon plus 1 teaspoon lemon juice
3 tablespoons finely chopped dill
4 cups hot cooked linguine
2 tablespoons lightly toasted pine nuts
1 starfruit -- sliced and seeded
Dill sprigs
Cut each chicken breast half almost in half horizontally, taking care not to
separate. Open each half, place between sheets of plastic wrap and gently flatten
to uniform thickness.
In shallow plate, mix together flour, pepper, garlic powder and salt; dredge
chicken in mixture to coat evenly. In large nonstick frypan over medium-high heat,
place 2 teaspoons of the olive oil.
Place half of chicken in pan and cook about 3 minutes on each side to brown; remove
from heat and keep warm. Repeat with remaining oil and chicken. To frypan, add
chicken broth. Gently whisk in leek soup mix, blending completely.
Add Marsala wine and mushrooms; cook about 5 minutes, stirring occasionally. Stir
in roasted peppers, 1/2 cup of the Parmesan cheese and cream cheese. When sauce is
smooth, remove from heat and stir in lemon juice and dill.
On large serving platter, arrange linguine. Spoon about 2/3 of sauce over the
pasta; top with chicken. Drizzle remaining sauce over chicken, sprinkle with pine
nuts and remaining 2 tablespoons Parmesan cheese. Garnish with dill sprigs and
starfruit.
Source:
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Nutr. Assoc. : 0
Chicken with Sauce Supreme
Recipe By :
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2 1/2 pounds Broiler-fryer chicken
1 tablespoon Salt
1/8 teaspoon Pepper
1 10 ounce can Condensed Cream of Chicken Soup
2 teaspoons Dried parsley flakes
1 16 ounce can Whole Onions -- drained
3 cups Hot cooked rice
Cut chicken into pieces; cut each breast half into halves. Arrange chicken sides up
and thickest parts to outside in oblong baking dish, 12 x 7 1/2 x 2-inches.
Sprinkle with salt and pepper. Cover loosely and microwave on high (100%) until
chicken is done, 20 to 25 minutes. Remove chicken from dish; reserve juices. Stir
soup and parsley flakes into chicken juices. Arrange chicken in dish, coating with
soup mixture. Add onions. Cover loosely and microwave until hot, 7 to 9 minutes.
Serve with rice.
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Nutr. Assoc. : 0
Chicken with Spring Vegetables & Parmesan Biscuits
Recipe By :
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FILLING
3 cups cooked chicken (about 1 1/2 pounds boneles -- diced
6 ounces sugar snap peas (about 2 cups) -- trimmed
4 ounces asparagus (about 1 1/4 cups) -- trimmed and cut into
6 ounces baby carrots (about 1 1/4 cups)
4 scallions -- chopped
4 tablespoons flour
2 1/2 cups no-salt chicken broth
1 teaspoon rosemary -- chopped
1/8 teaspoon salt
BISCUITS
5 tablespoons butter -- cut into pieces
1 3/4 cups flour
1 teaspoon rosemary -- chopped
1 tablespoon baking powder
1 teaspoon salt
1/2 cup milk
1/4 cup Parmesan cheese -- finely grated
2 tablespoons Parmesan cheese -- for sprinkling
Preheat oven to 450 degrees F.
To make filling: Put the chicken into 8-inch square baking dish. Steam peas and
asparagus together until al dente, about 2 minutes. Steam carrots for 3 minutes.
Add peas, asparagus, carrots and scallions to baking dish, mix with chicken.
In medium saucepan over medium heat, melt butter. Whisk in flour until smooth.
Reduce heat to low, gradually whisk in chicken broth. Stir in rosemary and bring
sauce to simmer, stirring constantly. Add salt and pepper and let cook for 1
minute. Pour sauce over chicken and vegetables. Set aside while making biscuits.
To make the biscuits: Butter bottom and sides of 8-inch square baking dish. In
large mixing bowl, whisk together flour, baking powder, salt, cheese and rosemary.
Use your fingers to rub butter into flour, working quickly, until butter pieces are
roughly the size of peas. Stir in milk quickly, until dough forms. Add up to 2
tablespoons of additional milk if dough seems dry.
Turn dough onto lightly floured surface and knead until smooth. Pat dough into 1/2-
inch thickness. Cut dough into 9 squares (3 rows of 3). Arrange biscuits in
buttered pan and sprinkle with 2 tablespoons cheese.
Bake dish of filling and dish of biscuits for 12 minutes, until the biscuits are
puffed and just beginning to brown. Use spatula to transfer biscuits to other dish
atop filling. Bake for additional 5 minutes, until biscuits are nicely browned.
Source:
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Nutr. Assoc. : 0
Chicken with Wine and Herbs
Recipe By :
-------- ------------ --------------------------------
1 Frying chicken
1 cup Dry white wine
1/2 teaspoon Basil
1/2 teaspoon Garlic salt
1/4 teaspoon Pepper
1/2 teaspoon Oregano
1/2 teaspoon Salt
Wash chicken and cut up. In small amount of oil, brown chicken pieces on all sides.
Pour off excess oil. Add wine and seasonings. Cover and simmer for 30 to 40 minutes
or until chicken is tender.
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Nutr. Assoc. : 0
Chicken, Apple and Cheese Bundles
Recipe By :
-------- ------------ --------------------------------
4 boneless skinless chicken breast halves -- chopped in bite-
size
2 large Golden Delicious apples -- peeled and diced
1 1/2 cups grated smoked Gouda cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped walnuts
3 large rolls refrigerated commercial crescent rol
In large frypan, place olive oil over medium heat. Add onion and saute until
tender, about 2 minutes. Add chicken and stir-fry about 5 minutes or until fork can
be inserted with ease.
Remove chicken and onion to large bowl; stir in apples, cheese, salt, pepper and
walnuts. On 1 crescent roll section, place 1 tablespoon of the chicken-apple
mixture. Fold corners across filling and pinch sides to seal.
Repeat with remaining dough and filling. Arrange bundles on baking sheet sprayed
with nonstick cooking spray and place in 350 degree F oven for about 15 minutes or
until brown and bubbly.
Source:
Yield:
"24 bundles"
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Nutr. Assoc. : 0
Chicken, Black Beans and Rice
Recipe By :
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1 cup rice -- uncooked
3/4 cup chopped sweet red pepper
1 (15 ounce) c black beans
1 bay leaf
3 tablespoons red wine vinegar
1/2 teaspoon liquid smoke
1/2 teaspoon salt
In large saucepan, pour chicken broth; add rice and 1/4 teaspoon of the pepper.
Bring to a broil over high temperature, stir, cover, reduce temperature to low and
cook without stirring for 25 minutes.
While rice is cooking, place olive oil in small frypan and heat over medium
temperature.
Add onion and red pepper, stirring and cooking about 5 minutes. Gently stir in
black beans, bay leaf, vinegar, liquid smoke, salt and remaining 1/4 teaspoon
pepper.
Cook on low temperature, uncovered, about 5 minutes. When rice is done, stir the
cooked chicken into rice.
Gently add black bean mixture, cover, turn off heat and let sit on cooking eye
about 5 minutes.
Source:
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NOTES : Rinse black beans in cold water and dry on paper towels
Nutr. Assoc. : 0
Chicken-Potato Soup With Dill

Recipe By :
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1 pound new potatoes -- peeled, chopped into
1 cup finely chopped onion
1 1/2 teaspoons dried dill weed -- divided
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped purple onion
In large Dutch oven, place chicken broth. Over high temperature, bring to a boil.
Add potatoes, 1 cup onion and 1 teaspoon of the dill weed. After soup returns to a
boil, reduce temperature to medium low and simmer until potatoes are tender, about
12 minutes.
Add chicken, salt and pepper; simmer about 5 minutes more until chicken is hot. At
serving time, place soup in individual bowls and sprinkle each with chopped onion
and remaining 1/2 teaspoon dill weed.
Source:
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Nutr. Assoc. : 0
Chicken-Shrimp Egg Rolls
Recipe By : Jo Anne Merrill

Categories : Appetizers
-------- ------------ --------------------------------
1/2 pound chicken breasts -- minced
1/2 pound shrimp -- minced
8 green onions -- minced
1 cup chopped bean sprouts
1/2 cup chopped Chinese water chestnuts
1 tablespoon grated fresh ginger root
1 1/2 tablespoons soy sauce
1 pound eggroll skins -- *see note
SWEET AND SOUR SAUCE
1/2 cup brown sugar
1/2 cup cider vinegar
1 1/2 cups pineapple juice
Sauti chicken, shrimp and onion in hot oil. Stir-fry for 3 minutes. Add bean
sprouts, water chestnuts, ginger root and soy sauce. (Use low-sodium soy sauce if
you wish.)
To make rolls, spread 1 tablespoon filling along one side of each eggroll skin.
Fold over ends of skin and roll up like jelly roll, folding in the ends. Seal with
a little water.
Fry in hot fat (about 375 degrees) for about 6 minutes or until skin is crisp,
bubbly and browned. Cut each roll in half or leave whole. Serve as an appetizer
with sweet-sour sauce.
Sweet-sour sauce: Combine all sauce ingredients in small saucepan. Cook over medium
heat for about 10 minutes or until sauce is thick and clear.
Yield:
"20 rolls"
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NOTES : * Use eggroll skins of about 6-1/2 by 7 inche
Nutr. Assoc. : 0
Chicken-Vegetable Pot Pies
Recipe By :
-------- ------------ --------------------------------
12 ounces Chicken breast halves
2 1/2 cups Water
2 medium Baking potatoes -- peeled and cut into
1/2" cubes
1/2 cup Chopped celery
1 teaspoon Dry chicken bouillon powder
1 10 ounce pac Frozen mixed vegetables
2 tablespoons Unsalted margarine
2 tablespoons Flour
1 cup Skim milk
1 teaspoon Poultry seasoning
1 4 ounce can Drained sliced mushrooms
Combine chicken and water in a large saucepan. Bring to a boil. Cover, reduce heat,
and simmer 30 minutes or until chicken is tender.
Remove chicken, reserving broth. Bone chicken, and cut meat into bite-size pieces;
set aside. Add potatoes, celery, and bouillon powder to broth; bring to a boil.
Cover, reduce heat, and simmer 15-20 minutes or until potatoes are tender. Stir in
mixed vegetables; set aside.
Melt 2 tablespoons margarine in a heavy saucepan over low heat; add 2 tablespoons
flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add
skim milk; cook over medium heat, stirring constantly, until mixture is thickened
and bubbly. Remove from heat; stir in poultry seasoning. Combine reserved chicken,
vegetable mixture, white sauce, and mushrooms in a large bowl. Spoon into
individual baking dishes that have been coated with Pam.
CRUST: Combine 1 cup flour, baking powder, and salt in a small bowl. Cut in 1
tablespoon plus 1 1/2 teaspoons margarine with a pastry blender until mixture
resembles coarse meal. Stir in buttermilk. Spoon biscuit dough into 6 portions over
chicken mixture. Bake at 350 deg F for 1 hour or until biscuits are golden.
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Nutr. Assoc. : 0
Raspberry Chicken Adobo
Recipe By :
-------- ------------ --------------------------------
1/2 teaspoon crushed anise seed
1/2 cup prepared fat-free raspberry vinaigrette
1/2 cup water
1/4 cup soy sauce
2/3 cup fresh raspberries
1 tablespoon minced gingerroot
8 ounces pea pods -- cooked
In large frypan, place chicken breast halves. In small bowl, mix together raspberry
vinaigrette, garlic, gingerroot, anise seed, water and soy sauce.
Pour over chicken in frypan and bring to a boil. Reduce heat, cover, and simmer
about 25 minutes or until fork can be inserted in chicken with ease.
Remove chicken from frypan and place on broiler pan rack sprayed with vegetable
spray. Set temperature control at Broil.
Arrange oven rack so chicken is about 4 inches from heat. Broil about 3 minutes on
each side. Remove chicken to heated platter, cover and set aside.
Bring sauce in frypan to a boil and cook about 15 minutes or until thickened and
reduced by about one-half. Pour a portion of sauce on each of 4 individual plates.
Thinly slice each chicken breast half across the grain and fan out slices on one
side of plate. Garnish with raspberries. Fan out a portion of pea pods on other
side of each plate.
Source:
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Nutr. Assoc. : 0
West African Chicken Soup/Stew
Recipe By : cici@nature.berkeley.edu (Cici)

Categories :
-------- ------------ --------------------------------
1 1/2 pounds chicken -- cut up
1 onion -- chopped
1 pound mushrooms -- chopped
1 bunch collard greens -- or spinach or other
6 ounces tomato paste
west African red pepper
salt
Stem and chop greens. Put chicken, onion and mushrooms in soup pot. Add enough
water to just barely cover ingredients. Turn on medium-high heat. Cover and cook
while you're washing and chopping the greens, about 10 minutes. Add salt, red
pepper and tomato paste. Boil for about another 5 or 10 minutes. Add greens and
replace lid, steaming greens and stirring them in. Variations: sometimes we add
some exotic ingredients like smoked fish and/or ground egusi (which is a kind of
melon seed), but it's perfectly tasty without these additions. This is
traditionally served with "fufu" which is a doughy starch made variously from gari
(roasted, fermented, ground cassava), or from semolina flour or from various
combinations of Bisquick, potato Buds, potato starch, etc. It's also good over
rice.
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Nutr. Assoc. : 0
Key Lime Thai Chicken
Recipe By :
-------- ------------ --------------------------------
1/2 cup chopped fresh cilantro
1/2 cup Key lime juice
1 teaspoon dried mint
1/2 teaspoon crushed red pepper flakes
1 tablespoon honey
Cilantro sprigs
1/4 cup chopped green onion, white and green parts
KEY LIME THAI CUCUMBER SALSA
1/2 cup Key lime juice
1/4 cup sugar
1/2 teaspoon salt
2 teaspoons Thai chili sauce
1/2 cup chopped green onions
2 peeled and diced small cucumbers
1/4 cup finely chopped roasted peanuts
In shallow glass dish, place chicken. In a small bowl, make marinade by whisking
together lime juice, oil, honey, garlic, onion, cilantro, mint, red pepper and
black pepper.
Pour over chicken breasts, turning to coat. Refrigerate and marinate 15 minutes.
Remove chicken from marinade; reserve marinade.
Place chicken on broiler pan about 6 inches from heat. Broil, turning and basting
with reserved marinade, about 10 minutes or until fork can be inserted in chicken
with ease.
Garnish with cilantro sprigs. Serve with Key Lime Thai Cucumber Salsa.
KEY LIME THAI CUCUMBER SALSA:

In medium bowl, mix together lime juice, vegetable oil, sugar, salt, chili sauce,
green onions, cucumber and cilantro. Cover and refrigerate. Before serving,
sprinkle with peanuts.
Source:
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Nutr. Assoc. : 0
Sauteed Chicken with Gewurztraminer, Leeks, and Grapes
Recipe By : Pierre Pollin of Le Titi de Paris, Arlington Heights, IL

Categories :
-------- ------------ --------------------------------
3 2 pound chickens -- boned
1 pound leeks -- cleaned and julienne
1/2 pound seedless grapes -- halved
3 tablespoons shallots -- minced
3 cups Gewurztraminer
1/4 cup heavy whipping cream
1/4 cup Cognac
1 small carrot -- chopped
1 small onion -- chopped
1 teaspoon fresh thyme
1 medium tomato -- peel, seed, chop
eSTEP ONE: The Chicken--

Bone the chicken; set aside the meat. Chop the carcass and saute in 3 tablespoons
butter until browned. Add the carrot, onion, and shallots; saute a few minutes. Add
wine, cognac, chopped thyme, and the chopped tomato.
STEP TWO: The Sauce--

Reduce to 2 tablespoons liquid. Add chicken stock; reduce to 1/2 cup liquid. Remove
the bones. Add cream, bring to a boil, and strain. Season to taste. Keep warm.
STEP THREE:
Saute the chicken in 3 tablespoons butter. Transfer to oven with pan drippings and
bake at 400 degrees F for 15 minutes. Remove the chicken and tent with foil.
STEP FOUR:
Using the pan juice, saute leeks for 5 minutes and remove. Using remaining 1
tablespoon butter, saute grapes for 1 minute to heat.
STEP FIVE:
To assemble, divide leeks among 6 plates. Place chicken atop leeks. Nap with sauce
and garnish with grapes.
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Nutr. Assoc. : 0
Chicken & Bean Baked Tortillas
Recipe By :
-------- ------------ --------------------------------
2 cups cooked white pea beans
2 cups diced, cooked chicken breast meat
1 cup medium or hot chunky salsa
1 1/2 cups grated Monterey Jack or Cheddar Cheese
6 10 inch flour tortillas
In a medium bowl, combine the cooked beans, diced chicken, salsa and cheese. Divide
mixture between 6 tortillas, placing mixture on the bottom half of the tortilla.
Begin to roll (cabbage roll style), tucking in the sides as you go. Place seam side
down on a non-stick cookie sheet.
Bake in a preheated 400F (200C) oven for 10-15 minutes or until golden and crispy.
Serve with a dollop of light sour cream (optional).
Source:
"Ontario White Bean Producers"
"http://users.imag.net/~lon.whitepeabeans/"
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NOTES : Smoked chicken or turkey works well
Nutr. Assoc. : 0
Chicken & Mushroom Casserole
Recipe By :
-------- ------------ --------------------------------
1/2 pound Fresh Mushrooms
3 pounds Chicken -- cut into serving pie
1 (20 ounce) c Pineapple chunks -- unsweetened
1/2 teaspoon Ground Ginger
1/2 cup Green Pepper Strips
1/4 cup Scallions or Green Onions
1 tablespoon Cornstarch
3 medium Carrots -- peeled
1 cup Water
Rinse, pat dry and slice fresh mushrooms (makes about 2 1/2 cups); set aside.
Arrange chicken on a rack in a broiler pan. Place under a preheated hot broiler 4
inches from heat source until browned on both sides; discard pan drippings.
Transfer chicken to a 2 quart Casserole. Drain and reserve liquid from pineapple;
set aside. Sprinkle mushrooms, pineapple, green pepper and scallions over chicken.
Mix pineapple liquid with cornstarch, salt and ginger. Pour over ingredients in
casserole.
Cover tightly. Bake in a preheated moderate oven (350 degrees F) until chicken is
tender, about 45 minutes. Meanwhile, using a vegetable peeler, thinly slice
carrots.
Add carrots; cook until crisp tender, 3 to 5 minutes. Serve chicken on large
platter surrounded with carrots.
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Nutr. Assoc. : 0
Chicken & Mushrooms Alla Cortina
Recipe By :
-------- ------------ --------------------------------
2 cups Cooked Chicken -- diced
3 cubes Chicken Bouillon
2 cups Boiling Water
3 tablespoons Flour
3/4 cup Romano or Parmesan Cheese -- grated
1/8 teaspoon Ground White Pepper
1 pound Spaghetti -- cooked
1 cup Heavy Cream
Rinse, pat dry and slice fresh mushrooms (makes about 5 cups). In large skillet
heat 2 tablespoons of the butter. Add the mushrooms and saute 5 minutes.
Add chicken; cook until heated; set aside. Dissolve bouillon cubes in boiling
water; stir in cream; set aside. In a large saucepan heat remaining 3 tablespoons
butter. Stir in flour, blend well. Gradually mix in bouillon and cream mixture.
Cook and stir over low heat until slightly thickened. Stir in cheese and white
pepper. Add reserved mushrooms and chicken; heat only until hot. Serve over hot
spaghetti.
Source:
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Nutr. Assoc. : 0
Chicken & Roasted Pepper Salad
Recipe By :
-------- ------------ --------------------------------
2 large green peppers
2 large red peppers
2 large yellow peppers
3 tablespoons green onion -- sliced
1 tablespoon lime juice
2 teaspoons white wine Worcestershire sauce
1/4 teaspoon coarse ground black pepper
3 whole chicken breasts -- split, boned and ski
Hickory flavored salt
Additional olive oil
6 Bays English Muffins -- split, buttered and
Chopped walnuts
Broil whole peppers until skins are charred on all sides, turning as needed. Place
in paper bag; seal. Let stand 10 minutes. Peel peppers. Cut into lengthwise strips,
reserving the pepper liquid.
Place pepper strips and liquid in saucepan. Combine green onion, olive oil, lime
juice, Worcestershire sauce, black pepper and garlic powder; mix well.
Pour over pepper strips. Heat over medium heat. Keep hot. Sprinkle chicken breasts
with hickory salt. Arrange on broiler rack. Drizzle with a small amount of olive
oil.
Broil 5 to 6 minutes per side, turning once. Cut chicken breasts into strips. Spoon
hot pepper salad over chicken. Sprinkle with walnuts.
Source:
"Bays Corporation"
"http://www.bays.com"
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Nutr. Assoc. : 0
Chicken 'N Peas Tostada
Recipe By :
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1 teaspoon chili powder
1 teaspoon ground cumin
2 cups torn spinach leaves
2 cups torn red leaf lettuce
2 cups torn iceberg lettuce
1 cup frozen small sweet peas -- thawed
1 cup canned blackeyed peas -- rinsed, drained
1/2 cup frozen whole kernel corn -- thawed
3 roma tomatoes -- chopped
4 green onions -- sliced
1 cup shredded Monterey Jack cheese
1 cup coarsely crushed tortilla chips sour cream
Cilantro sprigs
DRESSING
1/4 cup white wine vinegar
3 tablespoons honey
1/2 teaspoon garlic pepper
Cut chicken breasts into strips and place in medium bowl. Add chili powder, cumin,
garlic powder, lime juice and olive oil; stir to coat chicken. Cover and
refrigerate 30 minutes, stirring once.
Remove chicken from marinade with slotted spoon. In large nonstick frypan sprayed
with cooking spray, place chicken and saute over medium high heat about 5 minutes
or until lightly browned and no longer pink. In large bowl, place spinach, red leaf
lettuce and iceberg lettuce.
Toss gently and add sweet peas, blackeyed peas, corn, tomatoes, green onions and
cilantro. Pour Dressing over mixture; toss. Add cheese and tortilla chips; toss
gently.
To serve, place salad mixture on platter and arrange chicken strips on top. Garnish
with sour cream and cilantro sprigs.
DRESSING:
In small bowl, mix together all ingredients.
Source:
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Nutr. Assoc. : 0
Chicken 'N' Broccoli with Plum Sherry Sauce
Recipe By :
-------- ------------ --------------------------------
4 boneless skinless broiler-fryer chicken br -- cut into thin
strips
2 tablespoons canola oil
4 cups fresh broccoli florets
1 cup low sodium chicken broth -- warmed, divided
1/4 cup sliced green onion
2/3 cup diagonally sliced celery
1 (8 ounce) ca water chestnuts -- sliced
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup red plum jam
3 tablespoons toasted sesame seeds
In large frypan or wok, heat oil over medium temperature. Add chicken strips and
stir fry about 2 minutes. Add broccoli, stirring and cooking 2 minutes more.
Add 2 tablespoons of the chicken broth and then stir in onion and celery, cooking 2
minutes more. Add mushrooms and 2 tablespoons more chicken broth, cooking 2
minutes.
Add water chestnuts, salt and pepper, stirring and cooking 1 minute. In small bowl,
stir together cornstarch and soy sauce until smooth. Add remaining 3/4 cup broth to
chicken and vegetables, pushing them to side of pan.
Slowly stir soy mixture into broth until it thickens; then stir everything in pan
together. In small bowl, mix plum jam and sherry; heat (on stovetop or microwave)
just until jam melts. Place chicken mixture in shallow serving bowl; drizzle plum-
sherry sauce over all and sprinkle with sesame seeds. Serve with yellow saffron
rice.
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Nutr. Assoc. : 0
Chicken 'N' Swiss Extraordinaire
Recipe By :
-------- ------------ --------------------------------
3 whole broiler-fryer chicken breast -- halved skinned and b
1/2 cup flour
1/4 cup corn oil
1 tablespoon butter
1/2 pound mushrooms -- sliced
2/3 cup white wine
1 teaspoon salt
1/4 teaspoon pepper
6 thick slices French bread
6 slices Swiss cheese
Sprinkle flavor enhancer on chicken. In shallow dish place flour; add chicken, one
piece at a time, dredging to coat. In fry pan place oil and heat to medium
temperature.
Add chicken and cook, turning, about 10 minutes or until brown on all sides. Reduce
heat; cover and simmer about 10 minutes or until fork can be inserted in chicken
with ease.
Remove chicken from fry pan. Add butter to fry pan; add mushrooms and saute over
low heat about 3 minutes. Push mushrooms to side; add wine and stir to loosen brown
bits. Add salt and pepper.
Return chicken to fry pan and simmer, uncovered, about 10 minutes or until sauce is
slightly thickened. On baking sheet place slices of bread in single layer.
Place slice of cheese on each slice of bread. Place in 200 degree F oven until
cheese is melted. Remove to serving platter. Place sauce over chicken.
Source:
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Nutr. Assoc. : 0
Chicken 'n' Vegetable Stir Fry
Recipe By :
-------- ------------ --------------------------------
3 tablespoons Oil
1 pound Boneless Chicken Breasts -- cut into thin strips
1/2 cup Broccoli Florets
2 ounces Snow Peas (about 1/2 cup)
1 medium Carrot -- thinly sliced
1/2 medium Red OR Green Pepper -- cut into thin strips
1 envelope Golden Onion Soup Mix
1 teaspoon Cornstarch
1/2 teaspoon Ground Ginger
1 1/2 cups Water
2 teaspoons Imported Soy Sauce
1 teaspoon White OR Rice Vinegar
Hot Cooked Rice
1. In large skillet, heat oil and cook chicken with vegetables over medium- high
heat, stirring constantly, 10 minutes or until chicken is golden and vegetables are
crisp-tender.
2. Thoroughly blend golden onion recipe soup mix, cornstarch, ginger, water, soy
sauce and vinegar; stir into chicken mixture. Bring to a boil, then simmer
uncovered 10 minutes or until sauce is thickened. Serve over hot rice and garnish,
if desired, with sliced green onion and toasted sesame seeds.
MICROWAVE DIRECTIONS:
1. Omit oil and decrease ginger to 1/4 teaspoon.
2. In 2-quart casserole, heat chicken, uncovered, at HIGH (Full Power) 4 minutes or

until almost done; remove chicken and drain. Add vegetables to casserole and heat
uncovered 5 minutes at HIGH (Full Power). Thoroughly blend golden onion soup mix,
cornstarch, ginger, water, soy sauce and vinegar; stir into vegetables. Heat
uncovered 5 minutes on HIGH (Full Power) or until sauce is thickened, stirring
once. Return chicken to casserole and heat 1 minute or until heated through. Let
stand covered 5 minutes. Serve and garnish as above.
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Nutr. Assoc. : 0
Chicken Adobo with Island Beans And Peppers
Recipe By :
-------- ------------ --------------------------------
8 chicken thighs -- skinned and boned
5 1/2 teaspoons onion powder
5 1/2 teaspoons dried oregano -- crumbled
1/4 teaspoon salt
1/3 cup lime juice
2 garlic cloves -- peeled and crushed
1/2 teaspoon grated lime peel
Cilantro sprigs
Lime slices
ISLAND BEANS AND PEPPERS
1 red pepper -- seeded and cut in th
1/2 cup chopped green pepper
1 teaspoon chopped fresh cilantro
1/8 teaspoon salt
2 (15 ounce) c black beans -- rinsed and drained
In small bowl, mix together oregano, onion powder, salt and pepper. Rub mixture
over both sides of chicken; set aside.
In large frypan, mix together lime juice and garlic; simmer on medium temperature 2
minutes. Remove garlic from frypan and discard.
Add chicken to frypan and cook, covered, over medium low heat, turning once, about
10 minutes or until fork can be inserted with ease.
Place Island Beans and Peppers on serving dish, arrange chicken on top and sprinkle
with lime peel. Garnish with cilantro sprigs and lime slices.
ISLAND BEANS AND PEPPERS:

In large frypan, mix together red pepper, green peppe, onion, cilantro, vegetable
oil, lime juice, salt and black pepper. Over medium low heat, cook, stirring 3
minutes. Stir in black beans, rinsed and drained. Cook over low heat, stirring,
about 3 minutes or until beans are hot.
Source:
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Nutr. Assoc. : 0
Chicken Afrique
Recipe By :
-------- ------------ --------------------------------
1 cut-up chicken
2 teaspoons salt
1/2 teaspoon pepper
1/4 cup olive oil
1/2 cup chopped shallots
3/4 cup finely chopped blanched almonds
12 pitted prunes
1/4 teaspoon grated nutmeg
1/2 cup water
2 tablespoons chopped parsley
Sprinkle chicken with salt and pepper. In large frypan over medium high heat, place
olive oil. Add chicken and cook about 5 minutes or until brown on all sides.
Remove chicken to 2-1/2 quart baking dish. To frypan, add shallots and saute about
10 minutes; add to chicken.
Add almonds, prunes, nutmeg and water; cover with foil perforated with fork in
several places.
Bake in 350 degree F oven about 1 hour or until chicken is fork tender. Remove to
serving platter and sprinkle with parsley.
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Nutr. Assoc. : 0
Chicken And Potato Piccata
Recipe By :
Categories : Side Dishes
-------- ------------ --------------------------------
1 1/3 pounds (4 medium) Idaho Potatoes
3 tablespoons lemon juice -- divided
2 tablespoons grated lemon peel -- divided
2 teaspoons dried basil leaves
4 6 ounce chicken breast halves -- boned and skinned
1/4 cup chicken broth or bouillon
1/4 cup chopped parsley
Pierce potatoes with tines of fork; micro-bake on HIGH 6 minutes. Let cool 2
minutes; cut into 1/2-inch chunks. Spray a 12-inch nonstick skillet with vegetable
cooking spray; heat oil in skillet over medium-high heat. Place potatoes in skillet
cut sides down; cook, turning occasionally, about 6 minutes, until cooked through
and golden brown.
Mix in onions, 1 tablespoon each of the lemon juice and peel, and the basil; cook
and toss 2 minutes. Season with salt and pepper. Remove from skillet; keep warm.
Spray skillet once again with vegetable cooking spray; heat skillet over medium
heat and add chicken.
Cook about 10 minutes until chicken juices run clear, turning once. Raise heat to
medium-high; deglaze skillet with broth, scraping up any bits left on bottom of
pan; stir in parsley and the remaining 2 tablespoons juice and 1 tablespoon peel.
Season with salt and pepper. Return potatoes to skillet; toss to heat through.
Source:
"The Idaho Potato Commission"
"www.idahopotato.com"
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Nutr. Assoc. : 0
Chicken Asparagus Casserole
Recipe By :
-------- ------------ --------------------------------
2 whole broiler-fryer chicken breasts -- halved, skinned, bon
1/8 teaspoon pepper
1/4 cup corn oil
1 (10 ounce) p frozen asparagus
1 (10 3/4 ounc condensed cream of chicken soup
1/3 cup mayonnaise
1 teaspoon lemon juice
1/4 cup shredded cheddar cheese
Sprinkle flavor enhancer and pepper on chicken.
In fry pan place oil and heat to medium temperature. Add chicken and cook, turning,
about 5 minutes or until chicken is brown. Partially cook asparagus, about 4
minutes, following package directions.
Drain. In bowl mix together soup, mayonnaise, lemon juice and curry powder. In
large shallow baking pan place asparagus in single layer.
Place chicken over asparagus. Spoon soup mixture over all. Sprinkle cheese on top.
Cover with foil. Bake in 375 degree F oven about 30 minutes or until fork can be
inserted in chicken with ease and sauce is bubbly.
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Nutr. Assoc. : 0
Chicken Asparagus Divan
Recipe By :
-------- ------------ --------------------------------
4 boneless, skinless chicken breast halves -- poached
3 tablespoons flour
1 large bunch asparagus (about 1 1/4 pounds)
1 cup milk
1/2 cup Fontina cheese -- shredded
1/3 cup Parmesan cheese -- shredded
1/8 teaspoon nutmeg
1/8 teaspoon cayenne pepper
1/8 teaspoon salt
2 teaspoons grated lemon zest
Trim ends off asparagus. Blanch in boiling, salted water until just tender, about 2
minutes. Drain and arrange in bottom of an 8-inch baking dish.
In medium saucepan over medium heat, melt butter. Add flour, pepper, nutmeg and
cayenne and whisk until well blended. Gradually whisk in milk and broth; cook,
stirring continuously, until simmering and thickened. Whisk in wine, lemon zest and
salt.
Pour half the sauce evenly over asparagus. Arrange chicken on sauce; sprinkle
Fontina cheese over chicken. Pour remaining sauce over cheese; then top with
Parmesan cheese.
Bake for 20 minutes, until bubbling. Serve hot.
Source:
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Nutr. Assoc. : 0
Chicken Avocado Melt
Recipe By :
-------- ------------ --------------------------------
4 broiler-fryer chicken breast halves -- boned, skinned
1 teaspoon garlic salt
1 tablespoon water
1/3 cup cornmeal
3 tablespoons cooking oil
1 firm, ripe avocado -- peeled sliced
1 1/2 cups shredded Monterey Jack cheese
1/2 cup sour cream -- divided
1/4 cup sliced green onion -- tops only
1/4 cup chopped sweet red pepper
Cherry tomatoes
Parsley springs
On hard surface, with meat mallet or similar flattening utensil, pound chicken to
1/4-inch thickness.
In shallow dish, mix together cornstarch, cumin and garlic salt; add chicken, one
piece at a time, dredging to coat.
In small bowl, mix egg and water. In another small bowl, place cornmeal. Dip
chicken, first in egg and then in cornmeal, turning to coat.
In large frypan, place oil and heat to medium temperature; add chicken and cook 2
minutes on each side.
Remove chicken to shallow baking pan; place avocado slices over chicken and
sprinkle with cheese.
Bake in 300 degree F oven about 15 minutes or until fork can be inserted in chicken
with ease and cheese melts. Top chicken with sour cream, dividing equally; sprinkle
with green onion and red pepper.
Source:
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Nutr. Assoc. : 0
Chicken Bourbon
Recipe By :
-------- ------------ --------------------------------
8 boneless, skinless chicken breast halves (
4 tablespoons flour
4 tablespoons shallots -- minced
2 medium pears -- finely chopped
4 cups oyster mushrooms -- chopped
4 tablespoons bourbon or whiskey
2 cups dry white wine, like Chardonnay
2 cups no-salt chicken broth
6 tablespoons toasted walnuts -- chopped
Instead of preparing dish in 2 batches, you will get better results if you work 2
pans simultaneously; divide ingredients between pans.
Lay chicken breasts between sheets of plastic wrap and pound to 1/4-inch thickness.
Sprinkle with 1/4 teaspoon salt and pepper. Dredge chicken in flour, patting off
excess.
In 2 large skillets over medium heat, warm 2 tablespoons butter in each pan until
melted. Add chicken, 4 halves per pan, and cook until nicely browned on both sides,
about 1 minute per side. Remove chicken and set aside until needed.
Reduce heat to low, divide shallots and pear between pans, sauteing for 2 minutes.
Then add mushrooms to each and saute for 2 minutes. Divide bourbon, Chardonnay and
chicken broth between pans, increase heat to high and let sauce boil until slightly
thickened and reduced by half, about 5 minutes.
Return chicken to sauce, reduce heat to low and simmer until chicken is firm and
cooked through, about 3 minutes. Season with remaining salt and pepper to taste.
Place each chicken breast on a plate and divide sauce among them. Sprinkle with
walnuts and serve immediately.
Source:
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Nutr. Assoc. : 0
Chicken Braised with 40 Cloves of Garlic
Recipe By :
Categories : Garlic Poultry
-------- ------------ --------------------------------
40 cloves Garlic -- parboiled and peeled
6 Chicken Legs/Thighs -- skinned if desired
2 medium Onions -- coarsely chopped
1 cup Fresh Parsley -- chopped
1 teaspoon Dried Tarragon -- crumbled
1/2 teaspoon Allspice
1/4 teaspoon Cinnamon
Salt & Pepper To Taste
1/4 cup Cognac
1/3 cup Dry White Vermouth

Place all the ingredients in a deep, heavy pot that can be covered. Combine
everything very well with your hands. Seal the pot very tightly with foil. Place a
cover over the foil. Pot must be very well sealed so that no juices or steam can
escape. Bake for 1 1/2 hours. Do not open the pot during this time.
Serve piping hot, with good crusty bread for mopping up the juices and garlic. Open
the pot at the table, so that the diners may get the full benefit of the marvelous
fragrance that explodes out of the vessel.
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Nutr. Assoc. : 0
Chicken Breast Saute with New Potatoes
Recipe By :
-------- ------------ --------------------------------
4 large (4 to 6) chicken breasts
1 sliced onion
1 minced clove garlic
2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 chicken bouillon cube
1/4 teaspoon pepper
1 small can white potatoes -- drained
1/4 cup red wine
1 cup hot water
Snipped parsley
In hot butter in large skillet, saute chicken breast on both sides until brown.
Add onion and garlic. Cook about 5 minutes. In small bowl combine flour, salt,
pepper.
Slowly stir in bouillon cube dissolved in hot water; pour over browned chicken.
Cook slowly, covered, about 25 minutes or until chicken is tender.
Add potatoes and wine; heat. Garnish with parsley.
Source:
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Nutr. Assoc. : 0
Chicken Breast and Goat Cheese in Grape Leaves with Bell Pep
Recipe By :
-------- ------------ --------------------------------
1/2 teaspoon salt
1/4 teaspoon pepper
6 ounces fresh goat cheese
4 fresh basil leaves
4 fresh sage leaves
8 (8 to 12) grape leaves in brine
1 garlic clove
1 spring rosemary
BELL PEPPER SAUCE
1/4 small onion
1 small saucepan
1 teaspoon salt
1/8 teaspoon pepper
Sprinkle chicken breast with salt and pepper. Divide cheese into 4 portions and
spread on top of each piece of chicken. Place 1 basil leaf and 1 sage leaf on each;
wrap chicken with 2 or 3 grape leaves.
In large saucepan with steaming rack, place about 1 inch of water; add garlic and
rosemary and bring to a boil.
Arrange chicken on steaming rack, cover and cook on high heat for about 20 minutes,
making sure that the water doesn't completely evaporate.
Place chicken on serving plate and pour sauce around it. Serve with mashed potatoes
or rice, if desired.
BELL PEPPER SAUCE:

Put bell peppers and onion through a juicer. In small saucepan, place pepper-onion
juice, olive oil, salt and pepper; bring just to a boil.
Source:
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NOTES : Ricotta or cream cheese mixed with Parmesan may be substituted
Nutr. Assoc. : 0
Chicken Breasts Dijon
Recipe By :
-------- ------------ --------------------------------
3 pounds skinless boneless chicken breast halves (a
1/4 cup Dijon mustard
1 teaspoon vegetable oil
2 tablespoons dry white wine
Freshly ground pepper
2 tablespoons mustard seed
Chopped parsley -- if desired
Heat oven to 400:. Remove excess fat from chicken. Place chicken, meaty sides up,
in rectangular pan, 13 W 9 W 2 inches, sprayed with nonstick cooking spray. Mix
mustard, oil and wine; brush over chicken. Sprinkle with pepper and mustard seed.
Bake uncovered until chicken is done, about 30 minutes. Sprinkle with chopped
parsley.
____________________
Please note, if you should change this recipe it will no longer be an approved
Betty Crocker. Recipe.
You may notice that the nutritional information calculated by MasterCook is

different from the nutritional information listed in the Betty Crocker. cookbooks.
Because MasterCook and Betty Crocker. use different nutritional analysis programs
and different nutrient databases, variations in results are expected.
Copyright:
") General Mills, Inc. 1998."
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NOTES : Try honey Dijon mustard for a flavor twist
Nutr. Assoc. : 0
Chicken Breasts Florentine
Recipe By :
-------- ------------ --------------------------------
2 pounds Bonless Chicken Breasts
1/2 cup Unbleached All-Purpose Flour
2 large Eggs -- well beaten
2/3 cup Seasoned Dry Bread Crumbs
1/4 cup Oil
1 medium Clove Garlic -- finely chop
1/2 cup Dry White Wine
1 envelope Golden Onion Soup Mix
1 1/2 cups Water
2 tablespoons Finely Chopped Parsley
1/8 teaspoon Pepper
Dip chicken in flour, then eggs, then bread crumbs. In large skillet, heat oil and
cook chicken over medium heat until almost done. Remove chicken. Reserve 1
tablespoon drippings. Add garlic and wine to reserved drippings, and cook over
medium heat 5 minutes. Stir in golden onion recipe soup mix thoroughly blended with
water, bring to a boil. Return chicken to skillet and simmer covered 10 minutes or
until chicken is done and sauce is slightly thickened. Stir in parsley and pepper.
To serve, arrange chicken over hot rice and spinach; garnish as desired.
Omit oil and decrease wine to 1/4 C. Dip chicken in flour, eggs, and bread crumbs
as above. In 3-quart casserole, heat chicken, uncovered, at HIGH (Full Power) 4
minutes, rearranging chicken once. Stir in garlic, then golden onion recipe soup
mix, thoroughly blended with water and wine. Heat uncovered on HIGH (Full Power) 5
minutes or until boiling, stirring once. Decrease heat to MEDIUM (50% of Full
Power) and heat uncovered, stirring occasionally, 7 minutes or until chicken is
done and sauce is slightly thickened. Stir in parsley and pepper. Let stand covered
5 minutes. Serve as above.
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Serving Ideas: Side dishes to create a bed for the Chicken include Hot Cooked Rice
Piliaf or White Rice and/or Hot Cooked Spinach.
Nutr. Assoc. : 0
Chicken Breasts Normandy
Recipe By :
-------- ------------ --------------------------------
4 large boneless, skinless chicken breast halves
1 tablespoon butter
1 small onion -- cut in thin wedges
1 teaspoon fresh ginger root -- finely minced
2 Granny Smith apples -- cored and cut in wed
1 cup apple cider
2 tablespoons brown sugar
1 tablespoon cider vinegar
1/8 teaspoon salt
Preheat oven to 350 degree F. In medium bowl, combine flour, salt and pepper. Coat
chicken well with seasoned flour. In large heavy skillet, heat olive oil and butter
over medium-high heat.
Add chicken breasts to skillet and saute for 2 minutes on each side, just until
golden. Remove chicken to casserole dish, arranging in single layer.
Add onion, garlic and ginger root to the skillet; cook 1 minute. Stir in apple
slices. Blend in cider, brown sugar and vinegar. Simmer on low heat 4 to 5 minutes.
Pour mixture over chicken and bake for about 20 minutes. Remove from oven, serving
at once. (If sauce does not thicken into glaze, remove chicken to plates and stir 1
teaspoon flour mixed with 3 tablespoons cider into casserole dish. Cook and stir
over medium heat, just until thickened. Spoon over chicken and serve.)
Source:
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Nutr. Assoc. : 0
Chicken Breasts Riviera
Recipe By :
-------- ------------ --------------------------------
2 tablespoons butter -- melted
1/4 cup flour
1 tablespoon honey
1 teaspoon poultry seasoning
1 teaspoon spicy brown mustard
1/2 teaspoon lemon pepper
1/2 teaspoon salt
1 grapefruit -- cut in 8 wedges
1 teaspoon cornstarch
1/2 cup grapefruit juice
4 pineapple slices
Assorted salad greens
Chopped fresh parsley
Between two pieces of wax paper, gently flatten chicken. In small bowl, mix
together flour, poultry seasoning, lemon pepper and salt.
Add chicken, one piece at a time, dredging to coat. In large frypan, place oil and
heat to medium high temperature.
Add chicken and cook about 3 minutes on each side or until brown. In small bowl,
mix together cornstarch, grapefruit juice and pineapple juice until smooth; add to
pan and bring to low boil.
Reduce heat, cover and simmer about 10 minutes or until fork can be inserted in
chicken with ease. In small bowl, mix together butter, honey and mustard.
Dip grapefruit wedges and pineapple rings, one piece at a time, in butter mixture,
turning to coat. Place fruit on broiler pan and broil about 3 minutes. Keep warm.
On serving plate, place salad greens; arrange chicken on top and pour sauce over
chicken. Place grapefruit wedges and pineapple slices around chicken. Sprinkle with
parsley.
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Nutr. Assoc. : 0
Chicken Breasts with Mushrooms
Recipe By :
-------- ------------ --------------------------------
3 whole Chicken Breasts -- split, skinned & bon
2 tablespoons Lemon Juice
1 1/2 teaspoons Dill Weed -- crushed, divided
1/4 teaspoon Ground White Pepper
1/2 cup Onion -- finely chopped
2 tablespoons Vegetable Oil
1 cup Water -- divided
1/2 cup Dry White Wine or Apple Juice -- divided
1 large Bay Leaf
Sprinkle chicken breasts with lemon juice, 1 teaspoon of the dill and white pepper;
set aside. Rinse, pat dry and slice mushrooms (makes about 5 1/2 cups). In a large
skillet melt 2 tablespoons of the butter.
Add mushrooms and onion; saute until golden, about 5 minutes. Remove from skillet;
set aside. Dredge chicken breasts with flour. In the same skillet add remaining 3
tablespoons butter along with oil; heat until hot.
Add chicken, brown well on both sides over moderate heat, about 10 to 15 minutes.
Pour off excess fat in skillet.
Add the reserved mushrooms and onions along with 3/4 cup of the water, 1/4 cup of
the wine and the bay leaf. Cover and simmer until chicken is tender, 10 to 12
minutes. Remove chicken and mushrooms to a serving platter.
To skillet add remaining 1/4 cup each water and wine along with remaining 1/2
teaspoon dill. Bring to boiling point, stirring to loosen browned particles. Serve
over chicken and mushrooms.
Source:
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Nutr. Assoc. : 0
Chicken Breasts with Portobello Mushrooms
Recipe By :
-------- ------------ --------------------------------
2 whole boneless, skinless chicken breasts -- halved
1/4 cup seasoned bread crumbs
1 small shallot -- chopped
4 portobello mushrooms -- sliced
1 tablespoon chopped parsley
1/4 teaspoon pepper
4 thin slices mozzarella cheese
In shallow dish or on wax paper, mix together bread crumbs and Parmesan cheese.
Press mixture into both sides of chicken. In small frypan, place olive oil over
medium-high heat.
Add shallot and saute until soft. Add mushrooms, parsley and pepper; cook about 5
minutes, turning mushrooms once. Spray oven-proof casserole with nonstick cooking
spray and arrange chicken flat in dish.
Top with mushroom mixture, evenly divided over each piece. Arrange slice of
mozzarella cheese on top. Place in 425 degree F oven for 20 minutes or until fork
can be inserted in chicken with ease.
Source:
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Nutr. Assoc. : 0
Chicken Breasts with Rice
Recipe By :
Categories : Beef Poultry
-------- ------------ --------------------------------
1 2 1/2 ounce Dried beef -- snipped into small
pieces
2 medium Stalk celery -- chopped
1 small Onion -- chopped
1 tablespoon Butter OR Margarine
2 cups Cooked rice
2 tablespoons Chopped parsley
1 1 ounce jar Pine nuts (opt.)
1 1/2 pounds (2 medium) chicken breasts -- boned and cut in
half
1/2 teaspoon Seasoned salt
Paprika
Cover and microwave beef, celery, onion and margarine in 2-quart casserole on high
(100%) until onion is crisp tender, 3 to 4 minutes. Stir in rice, parsley, and pine
nuts. Arrange chicken breasts skin sides up and thickest parts to outside of rice
mixture. Sprinkle with seasoned salt and paprika. Cover and microwave 5 minutes;
turn casserole one half turn. Microwave until chicken is done, 8 to 11 minutes.
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Nutr. Assoc. : 0
Chicken Breasts with Spicy Rub
Recipe By :
-------- ------------ --------------------------------
4 Chicken breasts
Pat chicken pieces dry. Combine ingredients for rub. Smear rub over bother sides of
chicken; the more you use, the spicier it will be. Heat barbecue. Brush grill with
2 tablespoons oil. Place chicken on grill, skin side down. Cook over medium heat,
about 10 to 12 minutes per side, until chicken is just cooked through. (If heat is
too high, coating will burn; if too low, cooking time will be a little longer).
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Nutr. Assoc. : 0
Chicken Brunswick Stew with Roasted Garlic
Recipe By :
-------- ------------ --------------------------------
1 3 pound chicken -- cut into pieces
24 pearl onions
3 medium potatoes
2 ears corn
2 garden tomatoes -- chopped
OR
1 (14.5 ounce) whole tomatoes with juice
1 small yellow squash
1 red bell pepper -- cut into chunks
1 yellow bell pepper -- cut into chunks
1 orange bell pepper -- cut into chunks
1 head garlic
1 (14.5 ounce) no-salt chicken broth
2 tablespoons olive oil plus 1 teaspoon olive oil
1 tablespoon fresh sage
OR
2 teaspoons dried sage -- chopped
1/4 teaspoon salt
1/8 teaspoon oregano
Preheat oven to 400 degrees F. Cut 6-inch square piece of aluminum foil. Slice 1/2-
inch off top of garlic and set head on foil.
Drizzle garlic with 1 teaspoon olive oil; wrap in foil and bake for 40 minutes,
until soft. Remove and set aside to cool.
Season chicken parts with garlic salt, oregano and 1/4 teaspoon pepper. In large
soup pot over medium-high heat, warm 2 tablespoons olive oil. Add chicken and saute
until browned, about 5 minutes per side.
Remove chicken and set aside. Pour off all but 1 tablespoon of liquid. Add bell
peppers and saute for 2 minutes. Open foil and squeeze garlic out of skin, adding
to pot.
Stir in tomatoes with juice and broth; replace chicken. Bring to simmer over high
heat; reduce to low and let stew for 15 minutes. While stew is simmering, peel
pearl onions and potatoes.
Cut potatoes into 1-inch chunks and cut corn into 2-inch chunks; slice squash. Stir
onions, potatoes, corn, squash and sage into stew; cook for 15 more minutes. Season
with salt and remaining pepper; serve immediately in wide, shallow bowls.
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Nutr. Assoc. : 0
Chicken Burrito Stack
Recipe By :
-------- ------------ --------------------------------
1 medium yellow onion -- cut into quarters an
1 medium red onion -- cut into quarters an
1 red bell pepper -- thinly sliced (about
1 green bell pepper -- thinly sliced (about
3 cups shredded cooked chicken
1 (10 ounce) c diced tomatoes and green chilies -- undrained
1/2 teaspoon salt
1/2 teaspoon ground cumin
4 10 inch flour tortillas
2 cups (8 oz.) grated Mexican blend cheeses
1/4 cup chopped fresh cilantro -- optional
Coat large skillet with nonstick cooking spray and heat over medium-high heat. Add
onions; cook and stir 5 minutes or until beginning to brown.
Add peppers and garlic; cook and stir 5 minutes. Stir in chicken, tomatoes and
chilies with liquid, salt and cumin; cook about 7 minutes or until liquid
evaporates, stirring occasionally.
Preheat oven to 375 degrees F. Grease large baking sheet or pizza pan. Place one
tortilla on baking sheet. Spread with one-third of chicken mixture; sprinkle with
1/2 cup cheese. Repeat layers two more times; top with remaining tortilla and 1/2
cup cheese.
Bake 10 to 15 minutes or until tortilla stack is heated through and cheese is

melted. Serve in wedges; sprinkle with cilantro, if desired.
Source:
"American Dairy Association"
"http://www.ilovecheese.com/"
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NOTES : Plain diced tomatoes can be substituted for a non-spicy recipe
Nutr. Assoc. : 0
Chicken Cacciatore
Recipe By : Dee Bell

Categories :
-------- ------------ --------------------------------
1/4 cup olive oil
1/4 cup white flour
1 medium chicken -- washed, cut into 8
1 large onion -- diced
2 cloves garlic -- minced fine
1 small green bell pepper -- chopped, seeds
removed
1 1/2 cups sliced mushrooms -- cleaned
2 cups fresh tomatoes -- peeled, seeded,
chopped
OR
2 cups canned tomatoes -- drained and chopped
1 cup dry white wine or red wine
1 bay leaf
1/2 teaspoon thyme
1/4 teaspoon basil
1/8 teaspoon marjoram
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons brandy (optional)
3 tablespoons minced parsley -- for garnish
(optional)
Dust chicken pieces with flour and brown in olive oil in a large skillet
or heavy cooking pot. Remove pieces from pan and stir chopped onion into
oil. When onion turns clear, add minced garlic. When onions are a light
golden color, add mushrooms, then half of the wine. Stir until all the pan
juices and bits are incorporated into the wine. Stir in tomato paste until
well mixed, then add the rest of the wine, peppers, tomatoes, herbs,
paprika and salt. Place chicken back in the pan, taking care to cover the
pieces with the tomato mixture. Cover and simmer for about 50 minutes, or
place, covered, in 375:F oven for 50 minutes, then uncovered for 15
minutes. If you have brandy, sprinkle it over the top along with the
chopped parsley. Serve with plain pasta or pasta tossed with butter and
Parmesan.
Description:
"Chicken simmered in tomatoes, wine and Italian seasonings."
Cuisine:
"Italian"
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Nutr. Assoc. : 0
Chicken Cacciatore with Mushrooms
Recipe By :
-------- ------------ --------------------------------
1 tablespoon extra-virgin olive oil
4 (6 to 8 ounce each) breast halves boneless -- skinless
chicken
8 ounces (about 2 cups) fresh white mushrooms -- sliced 1/4 inch
thic
1 small garlic clove -- crushed through a pr
1 (14-1/2 ounc Italian-style plum tomatoes with juice
2 tablespoons chopped -- fresh parsley
In a large skillet, heat oil; add the chicken and mushrooms. Cook over medium-low
heat until golden, about 3 minutes per side. Add the garlic and salt and pepper to
taste; stir until blended. Transfer the chicken and mushrooms to a side dish. Add
the wine to the skillet. Increase the heat to high and boil the wine, scraping up
any browned pieces from the bottom of the skillet, until reduced to a thin film.
Add the tomatoes and heat to boiling, breaking the whole tomatoes into pieces with
the side of a wooden spoon or spatula. Return the chicken, mushrooms and any juices
to the skillet. Add the dried oregano (if using fresh, add later). Bring to a
gentle simmer over medium-low heat, stirring occasionally; cover and cook until the
chicken is cooked through, about 8 minutes.
Transfer the chicken to a serving platter. Boil the tomato sauce over high heat,
stirring occasionally, until slightly thickened, about 3 minutes. Add salt and
pepper, to taste. Spoon the tomato sauce over the chicken and serve immediately.
Source:
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Nutr. Assoc. : 0
Chicken Carbonnade
Recipe By :
-------- ------------ --------------------------------
2 pounds mixed bone-in, skinless chicken parts
1 tablespoon butter
5 tablespoons all-purpose flour -- divided
6 medium onions (about 2-1/2 pounds) -- sliced into thin wed
1/4 cup dark brown sugar
1 cup dark beer
1/2 teaspoon ground cloves
2 bay leaves
1 large strip lemon peel
1/2 teaspoon salt
1 tablespoon chopped fresh parsley
In a large, nonstick soup pot or deep skillet, warm butter over medium-high heat.
Put 2 tablespoons of the flour into a large bowl and coat chicken.
Add chicken to the soup pot and brown well on all sides. Remove chicken and set
aside. Add onions and brown sugar to pot, reduce heat to medium and cook for 15 to
20 minutes, stirring often, until nicely browned and sweet. Stir in remaining 3
tablespoons flour.
Add beer, chicken broth, cloves, bay leaves and lemon peel to pot. Bring the liquid
to a simmer and replace chicken. Reduce heat to very low, cover the pot and simmer
for 30 minutes.
Remove chicken and set aside while sauce simmers for 20 more minutes. Replace
chicken and simmer until heated all the way through. Season with salt and pepper
and sprinkle with parsley. Serve with buttered noodles.
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Nutr. Assoc. : 0
Chicken Chow Mein
Recipe By :
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3 tablespoons oil
2 small chicken breasts -- boneless cuts
8 mushrooms -- sliced
2 stalks celery -- cut into strips
1/4 cup bamboo shoots -- sliced
SEASONING SAUCE
1 chicken bouillon cube dissolve in 1 tables
5 ounces chow mein noodles
Combine sauce ingredients and set aside. Add oil to hot wok. Swirl, add garlic and
stir fry for 30 seconds. Add chicken.
Stir fry for 3 minutes or until chicken turns opaque. Remove and set side. Add
vegetables and stir fry over medium heat for 2 minutes. Push vegetables to sides of
wok.
Restir sauce mixture and add to center of wok, stirring until thick and bubbly. Add
chicken and heat. Serve with chow mein noodles.
""
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NOTES : Warm chow mein noodles in 325 degree oven for 5 minutes
Nutr. Assoc. : 0
Chicken Chunks with Peanuts in Spicy Sauce
Recipe By :
Categories : Chinese Meats
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1/2 cup Peanuts -- raw
3 cups Peanut Oil
2 Whole Chicken Breasts -- at room temperature
1 large Egg White
1 1/2 tablespoons Water Chestnut Flour
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.
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.
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.
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NOTES : Water chestnut flour gives a lighter crust than cornstarch, though the
latter may be substituted
Nutr. Assoc. : 0
Chicken Chunks with Peanuts in Spicy Sauce (Kung Pao)
Recipe By :
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1/2 cup Raw peanuts
3 cups Peanut oil
2 Whole chicken breasts
1 large Egg white
1 1/2 tablespoons Waterchestnut flour
SAUCE
4 Green onions
2 large Clove garlic
1 tablespoon Minced ginger root
1/2 cup Chicken stock
1/2 tablespoon Sesame oil
1/2 tablespoon Chinese red vinegar
1/2 tablespoon Dark soy sauce
1 1/2 teaspoons (level) chili paste with garlic
1 tablespoon Dry sherry
1 pint Sugar
Cornstarch paste
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.
Deep-frying: Heat cooking oil in wok or deep-fryer to medium heat. 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.
""
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NOTES : Waterchestnut flour gives a lighter crust than cornstarch, though the
latter may be substituted.
Nutr. Assoc. : 0
Chicken Cioppino
Recipe By :
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1 whole fryer (about 3 1/2 pounds) -- cut into pieces
1 pound fresh cleaned shrimp
1 (28 ounce) c crushed whole tomatoes with liquid
1 cup chicken broth
1 small red or green bell pepper -- diced
1 cup chopped onion
6 tablespoons fresh parsley -- minced
6 fresh basil leaves -- chopped
6 thin lemon slices
1/8 teaspoon salt
1 pound cooked spaghetti or other pasta
Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add
chicken and saute until golden on all sides, about 3 minutes per side.
Remove to platter; drain any chicken fat from skillet. Reduce heat to medium-low
and add remaining olive oil, onion, garlic and bell pepper.
Saute for 3 to 4 minutes until soft. Add tomatoes, tomato sauce, wine, broth,
basil, lemon slices and 5 tablespoons parsley; cover and simmer for 15 minutes to
allow flavors to blend.
Add chicken and simmer partially covered for another 30 minutes until chicken is
tender. Add shrimp, simmering on low heat for 5 minutes longer.
Serve chicken and shrimp with sauce in deep plates over pasta. Garnish each portion
with remaining parsley.
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Nutr. Assoc. : 0
Chicken Cordon Bleu
Recipe By :
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6 Chicken breasts
6 Swiss cheese slices
6 Ham slices
3 tablespoons Flour
1 teaspoon Paprika
6 tablespoons Butter
1 teaspoon Chicken bouillon
1 tablespoon Cornstarch
1 cup Whipping cream
Pound chicken breasts if they're too thick. Place a cheese and ham slice on each
breast within 1/2 inch 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 toothpicks and transfer breasts to warm
platter. Blend cornstarch with cream and whisk slowly into skillet. Cook, stirring
until thickened and pour over chicken.
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Nutr. Assoc. : 0
Chicken Cordon Rouge
Recipe By :
-------- ------------ --------------------------------
4 boneless, skinless chicken breast halves (
3 ounces goat cheese
1/2 cup Parmesan cheese -- grated
1 tablespoon roasted red pepper -- chopped or pimento
1/4 cup flour
1 large egg
1 tablespoon water
1/3 cup dry Italian-style bread crumbs
1 tablespoon fresh parsley -- chopped
1/8 teaspoon salt
Lay chicken breasts between sheets of plastic wrap and pound to 1/4-inch thickness.
Sprinkle with salt and pepper.
In medium bowl, blend together goat cheese, parmesan cheese, roasted red pepper and
oregano.
Use hands to divide and form the cheese mixture into 4 little logs. Set a log on
top of each chicken breast. Roll up chicken, folding in sides, and secure with
toothpicks.
In shallow bowl, beat together egg and water. Place flour in shallow pan. In
another shallow bowl, combine bread crumbs and parsley.
Dredge chicken roll in flour, patting off any excess. Dip chicken roll in egg,
turning to coat all sides; then roll chicken in bread crumbs. Wrap and refrigerate
for at least one hour.
In large, non-stick skillet over medium-high heat, warm oil. Saute chicken rolls,
turning to brown all sides, about 5 minutes.
Transfer to a baking dish and bake for 20 minutes, or until firm and cooked
throughout. Remove toothpicks before serving.
Source:
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Nutr. Assoc. : 0
Chicken Couscous
Recipe By :
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4 broiler-fryer chicken drumsticks -- skinned
4 broiler-fryer chicken thighs -- skinned
3 cups chicken broth -- warmed
3 carrots -- sliced across
2 ribs celery -- sliced across
1 (15 ounce) c garbanzo beans -- drained well
1 (14 ounce) c artichoke hearts -- drained well
LIME SAUCE
1 tablespoon fresh lime juice
1 teaspoon coriander
1 teaspoon salt
1/2 teaspoon cinnamon, ginger, tumeric and pepper
RAISIN COUSCOUS
1/3 cup raisins
1/4 teaspoon nutmeg
1 cup couscous
Spread Lime Sauce over chicken drumsticks and thighs and set aside about 15
minutes. In large Dutch oven, pour olive oil and heat to medium high temperature.
Add chicken and cook about 5 minutes. Turn chicken; add onion and garlic stirring
as chicken continues to brown, about 5 minutes. Pour chicken broth and lime juice
over chicken; stir to loosen pan drippings. Add carrots and bring to a boil.
Cover, reduce heat to low and simmer until chicken is tender, about 20 minutes. Add
celery and bring to a boil over high temperature. Stir in garbanzo beans and gently
place artichoke hearts across the top.
Cover, reduce heat to low and simmer 5 minutes more. With slotted spoon, remove
chicken and vegetables to warm serving bowl. Skim off any fat in pan, boil juices
about 5 minutes and pour into gravy boat with spout. Mound Raisin Couscous, top
with chicken and vegetables and pour juice over all.
LIME SAUCE:
In small bowl, mix together lime juice, coriander, salt and other spices.
RAISIN COUSCOUS
In small saucepan, mix together chicken broth, raisins, butter, cinnamon and
nutmeg. Boil 2 minutes over high heat. Stir in couscous, cover and remove from
heat. Let stand 5 minutes, fluff with fork and serve immediately. Makes 4 Servings
Source:
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Nutr. Assoc. : 0
Chicken Curry
Recipe By :
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2 tablespoons Butter OR Margarine
1 pound Boenless Chicken Breasts -- cut into thin strips
1 arge Tomato -- coarsely chopped
1 envelope Onion Soup Mix
2 teaspoons Curry Powder
1 cup Water
1/2 cup Plain Yogurt
2 cups Hot Cooked Rice
2 cups Hot Cooked Peas
In large skillet, melt butter and brown chicken over medium heat. Stir in tomato,
then onion recipe soup mix and curry blended with water. Simmer covered 15 minutes
or until chicken is done. Stir in yogurt; heat through but do not boil. To serve,
arrange chicken and sauce over hot rice and peas. Serve, if desired, with flaked
coconut, raisins, cashews, or almonds.
In 2-quart casserole, heat butter at HIGH (Full Power) 1 minute. Add chicken and
heat at HIGH (Full Power), covered, 5 minutes. Stir in tomato, then onion recipe
soup mix and curry blended with water. Stir in yogurt; heat at HIGH (Full Power) 1
minute. Let stand covered 5 minutes. Serve as above.
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Nutr. Assoc. : 0
Chicken Curry Muffins
Recipe By :
-------- ------------ --------------------------------
2 3 ounce pack cream cheese -- softened
3 tablespoons mango chutney -- chopped
1/2 teaspoon (1/2 to 1) curry powder
4 Bays English Muffins -- split, lightly toast
Baby lettuce leaves
1/2 pound cooked chicken -- sliced
8 slices tomato -- halved
8 slices English cucumber -- halved
Combine cream cheese, chutney and curry powder; spread on toasted muffins. Top with
lettuce.
Alternate slices of chicken, tomato and cucumber; garnish with a dollop of spread
and cucumber.
Source:
"Bays Corporation"
"http://www.bays.com"
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Nutr. Assoc. : 0
Chicken Curry Rice Salad
Recipe By :
-------- ------------ --------------------------------
1/2 cup plain yogurt
3 tablespoons curry powder -- divided
1/2 teaspoon salt
1/4 teaspoon ground red pepper
4 boneless skinless chicken breasts
3 cups cooked rice (cooked in chicken broth) -- cooled
1 medium-size red pepper -- julienned
1/2 medium-size red onion -- sliced
1 cup snow peas -- julienned
1/3 cup raisins
1/4 cup unsalted peanuts -- chopped
1/4 cup prepared light Italian dressing
Combine yogurt, 2 tablespoons curry powder, garlic, salt and ground red pepper in
medium bowl; mix well. Place chicken in refrigerator.
Grill or broil chicken and cut into strips; refrigerate. Combine rice, remaining 1
tablespoon curry powder, red pepper, red onion, snow peas, green onions, raisins
and peanuts; mix well.
Cover and refrigerate one hour. Pour dressing over salad; toss. To serve, place
chicken strips over salad.
Source:
"The Rice Council"
"www.usarice.com"
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Nutr. Assoc. : 0
Chicken Divan
Recipe By :
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2/3 cup milk
2 tablespoons margarine or butter
1 4.8 ounce pa noodle Roni corkscrew Pasta with Four Chee
2 cups chopped cooked chicken or turkey
2 cups broccoli flowerets
1/2 cup croutons -- coarsely crushed
In round 3-quart microwaveable glass casserole, combine 1 1/2 cups water, milk and
margarine.
Microwave, uncovered, on HIGH 4 to 5 minutes or until boiling.
Stir in pasta, contents of seasoning packet, chicken and broccoli.
Microwave, uncovered, on HIGH 12 to 13 minutes, stirring after 6 minutes.
Let stand 4 to 5 minutes or until desired consistency. Sauce will be thin, but will
thicken upon standing. Stir before serving.
Sprinkle with croutons.
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Nutr. Assoc. : 0
Chicken Enchilada Casserole
Recipe By :
Categories : Casseroles Mexican
-------- ------------ --------------------------------
1 cup Chopped onion
1/2 cup Chopped green bell pepper
3 tablespoons Butter OR Margarine -- melted
1 1/2 cups Cubed cooked chicken
2 cups (15 ounces) ranch style beans
1 cup (4 oz) green chilies -- chopped
2 teaspoons Flour
1 1/2 cups Chicken broth
1 cup Shredded monterey jack cheese
12 6 inch corn tortillas
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 1/2
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.
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Nutr. Assoc. : 0
Chicken Enchilada Casserole
Recipe By :
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3 cups cooked -- cubed chicken
1/4 cup margarine
1 cup chopped onion
1/4 cup flour
2 1/2 cups water
1 tablespoon chicken bouillon
8 ounces sour cream
2 cups shredded cheddar cheese -- divided
1 cup chopped green chili peppers
1 (2 ounce) ja pimento -- drained
1/2 teaspoon chili powder
12 tortillas
1 teaspoon chives
TOPPING
Shredded lettuce
Chopped tomatoes -- chives
Sour cream and hot sauce
In large frypan over medium heat, place margarine. Add onion and saute about 2
minutes. Stir in flour. In water, dissolve chicken bouillon; add to frypan,
stirring.
Cook until slightly thickened, remove from heat and stir in sour cream. Reserve 1/3
of mixture and place remainder in large bowl.
Add chicken, 1 cup of the cheddar cheese, chili peppers, pimento and chili powder,
mixing well. Spoon equal portions of mixture into each tortilla, roll up and place
in 9x13-inch baking pan.
Pour reserved sauce over all and top with remaining 1 cup cheddar cheese. Sprinkle
with chives and bake in 350 degree F oven for 25 minutes. Pass Toppings.
Source:
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Nutr. Assoc. : 0
Chicken Enchiladas
Recipe By :
-------- ------------ --------------------------------
3 Chicken breast halves
1 16 ounce can Tomatoes -- chopped
1 10 ounce can Cream of chicken soup
1 4 ounce can Chopped green chiles
1 cup Chopped onion
2 cups Shredded cheddar cheese
1 teaspoon Ground cumin
1/2 teaspoon Garlic powder
12 Corn tortillas
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 tablesoons of mixture and 1
tablespoon 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).
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Nutr. Assoc. : 0
Chicken Enchiladas
Recipe By :
-------- ------------ --------------------------------
1 cup cooked -- diced broiler-fryer
1/2 cup cooking oil
12 corn tortillas
2 8 ounce pack shredded Monterey Jack cheese -- divided
1/4 cup butter
1/4 cup flour
1 cup sour cream
1 4 ounce can jalapenos or green chilies -- sliced
SPICY SAUCE
1 finely chopped tomato
2 chopped jalapenos
1/4 cup tomato juice
1/2 teaspoon salt
In small frypan, place oil and heat over medium temperature. Dip tortillas, one at
a time, in hot oil. Remove tortilla from oil; on each tortilla place 2 tablespoons
of the cheese, 1 1/2 tablespoons chicken and 1 tablespoon onion.
Roll up tortilla and place, seam side down, in single layer in 9- x 13-inch
casserole. In saucepan, melt butter; add flour, stirring to blend well.
Slowly add chicken broth and cook, stirring, until mixture thickens. Stir in sour
cream and peppers; continue cooking until heated through but do not boil. Pour over
tortillas and place in 350 degree F oven for 30 minutes.
Remove from oven; sprinkle remaining cheese on top and return to oven for 5 minutes
more or until cheese melts. To serve, top with Spicy Sauce.
SPICY SAUCE:
In small bowl, mix together all ingredients.
Source:
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Nutr. Assoc. : 0
Chicken Etouffee
Recipe By :
-------- ------------ --------------------------------
1 large Onion -- chopped
1/2 small Sweet red pepper -- chopped
1 small Green pepper -- chopped
2 stalks Celery -- chopped
2 tablespoons Margarine
2 tablespoons Flour
3 cups Chopped, cooked chicken breast
3/4 cup Water
1/2 teaspoon Dried whole thyme
1/4 teaspoon Red pepper
3/4 teaspoon Dry chicken bouillon powder
1/4 teaspoon Salt
1 Dash Hot sauce
2 cups Hot cooked parboiled rice
1 tablespoon Chopped fresh parsley
Coat a large skillet with Pam; place over medium heat until hot. Add onion and
other vegetables, saute until tender. Remove from skillet, set aside. Place
margarine and flour in skillet; cook over low heat 5 minutes, stirring constantly,
until mixture is color of a copper penny. Return vegetables to skillet. Add chicken
and other ingredients except rice and parsley. Simmer 2 minutes or till thoroughly
heated. Serve over hot cooked rice. Sprinkle with parsley.
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Nutr. Assoc. : 0
Chicken Fajita Wraps
Recipe By :
-------- ------------ --------------------------------
RICE
1 cup long grain rice
1/2 cup frozen peas
1 small fresh carrot -- diced
2 fresh green onions -- diced
2 fresh garlic cloves -- diced
1 teaspoon salt
1 fresh tomato -- diced
1 fresh jalapeno -- minced
CALAVACITAS
2 fresh yellow squash
2 fresh zucchini
1 cup frozen corn
1/2 stick butter or margarine
CHICKEN FAJITAS
1 1/2 pounds chicken tenderloins -- diced
10 ounces white wine Worcestershire sauce
WRAPS
1 dozen --
10 inch flour tortillas
1 cup white cheddar cheese -- shredded
1 avocado -- diced
Add carrots, onions, peas, garlic, tomatoes and jalapenos to chicken stock. Add
salt and pepper. Bring to a boil. Add rice. Cook on low heat for 20-25 minutes or
until rice is done. Cover and set aside. Dice zucchini and yellow squash into small
quarters.
Stir fry squash and corn with butter or margarine until slightly tender. Cover and
set aside.
Stir fry chicken with butter or margarine. Add salt and pepper if desired.
Heat up lightly oiled grill or large skillet. Lay tortilla on the skillet and add 1
ounce of cheese and spread evenly. Add 3 ounces of rice and spread evenly.
Add 3 ounces of chicken to the center of the tortilla. Cook until tortilla is
lightly brown. Add 1 teaspoon of avocado, 2 tablespoons of calavacitas and roll
like a burrito.
Source:
"The Tortilla Industry Association"
"http://www.tortilla-info.com/"
Yield:
"12 Wraps"
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Nutr. Assoc. : 0
Chicken Fajitas
Recipe By :
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1/4 cup Lime juice
2 teaspoons Dijon mustard
1 Jalapeno pepper -- minced
4 Garlic cloves -- minced
1/4 cup Olive oil
1 1/4 pounds Chicken breasts
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 tortillas in foil; place in 400 degree F oven for 5 minutes until warmed
through. Slice chicken lengthwise into 1/4 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.
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Nutr. Assoc. : 0
Chicken Fajitas
Recipe By :
-------- ------------ --------------------------------
1 green sweet pepper -- cut into strips
1 yellow pepper -- cut into strips
4 tablespoons orange juice
1 onion -- sliced into rings
10 flour tortillas -- heated
1 teaspoon chili powder
1 cup sour cream
1/2 teaspoon salt
1 cup salsa
1/2 cup sliced black olives
1 red sweet pepper -- cut into strips
In medium bowl, mix together lime juice, lemon juice, orange juice and garlic.
Sprinkle chicken with chili powder and salt.
Set aside half of juice mixture for basting and in remainder, place chicken,
turning to coat well. Cover and refrigerate chicken at least 30 minutes.
On prepared grill or broiler rack about 6 inches from heat, place chicken. Cook,
turning and basting with reserved marinade, about 10 minutes or until fork can be
In nonstick frypan, place oil and heat on medium temperature. Add peppers and onion
and cook, stirring, until onion is transparent but still crisp, about 5 minutes.
Slice chicken breasts into strips and add to pepper-onion mixture in frypan.
Divide chicken-pepper mixture evenly in center of tortillas; top with dollop of

sour cream, salsa and olives; fold tortillas.
Source:
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Nutr. Assoc. : 0
Chicken Fajitas with Green Olive Cilantro Salsa
Recipe By :
-------- ------------ --------------------------------
18 corn
OR
12 flour tortillas -- warmed or crisped
2 1/2 pounds skinless boneless chicken breasts
1/4 medium onion
2 cups fresh orange juice
4 teaspoons olive oil -- if frying
TOPPING
4 cups shredded lettuce
2 cups sour cream
Green Olive-Cilantro Salsa
Fajitas
Place a piece of waxed paper or plastic wrap on a counter top or cutting board.
Place 1 chicken breast on top and cover with another piece of waxed paper or
plastic wrap. With a mallet, pound the chicken breast 1/8 inch thick. Continue in
the same way until all the breasts are flattened. Set aside until ready to cook, or
cover and refrigerate for up to 2 days.
When ready to cook the fajitas, finely grate the onion. In a large nonreactive
dish, mix the onion and its juice with the orange juice and soy. Remove the waxed
paper or plastic wrap, and place the chicken in the onion-orange-soy mixture. Turn
to coat both sides. Set aside to marinate for at least 15 minutes and up to 45
minutes, turning once or twice.
If grilling, prepare a charcoal fire and allow the coals to burn until they are
mostly covered with white ash and a few red spots show through here and there. This
will take about 40 minutes. When the fire is ready, place the chicken breasts on
the grill rack, directly above the coals. Cook until no longer pink, but still
moist in the center, about 1 1/2 minutes on each side.
If frying, divide the oil between two large frying pans and set over medium-heat
until the oil begins to smoke. (You can use one frying pan to save on dishes and
cook the fajitas in several rounds.) Add as many chicken breasts as will fit in one
uncrowded layer. Cook until no longer pink but still moist in the center, about 1
1/2 minutes on each side. Remove and drain off any liquid from the pan. Continue
cooking another round until all the breasts are cooked. Cut the chicken into thin
strips. To assemble, place about 1/3 cup of chicken in the middle of a tortilla.
Top with some shredded lettuce, sour cream, and Green Olive-Cilantro Salsa. Fold
and serve.
Serves 4-6.
Source:
"The Tortilla Industry Association"
"http://www.tortilla-info.com/"
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Nutr. Assoc. : 0
Chicken Fillets In Tomato-Wine Sauce
Recipe By :
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1 pound chicken breast fillets -- cut into 8 pieces
1/2 teaspoon coarsely ground pepper
1/2 teaspoon salt
1 (16 ounce) c whole tomatoes -- quartered, liquid re
2 purple onions -- sliced
1 teaspoon basil
1/2 cup white wine
Spray non-stick frypan with butter-flavored non-stick vegetable spray. Heat to

medium high, add chicken and brown about 2 minutes on each side.
Remove chicken to warm platter and sprinkle with pepper and salt. Drain all liquid
from tomatoes (should be about 1 cup); pour tomato liquid into frypan and add
onion, garlic and basil.
Bring to a boil, reduce heat, cover and simmer until onion is tender, about 5
minutes. Add tomatoes, wine and chicken; cover and simmer about 15 minutes.
Remove cover and cook on medium temperature about 5 minutes. Serve on fettuccini
noodles.
Source:
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Nutr. Assoc. : 0
Chicken Florentine
Recipe By : Elizabeth Powell

Categories : Main Dishes Poultry
-------- ------------ --------------------------------
1/2 pound fresh spinach -- stems removed, washe
1 whole large onion -- cut into rings
2 whole chicken breasts -- cut into 2" pieces
6 ounces mushrooms -- sliced
1 tablespoon flour
1 cup sour cream
1 Pinch garlic powder
4 ounces sharp Cheddar cheese -- grated
Steam spinach until wilted, drain and chop. Melt 2 tablespoons of butter in large
skillet and sauti onions until golden. Remove onions with slotted spoon, mix with
spinach and place in buttered casserole. Add 1 tablespoon butter to skillet. Brown
chicken and remove to warm plate. Sauti mushrooms in remaining butter and remove to
plate with chicken. Add wine to pan and then stir in flour. Slowly add sour cream
and stir until hot and thickened. Add chicken, mushrooms, and garlic powder. Place
on spinach, sprinkle with cheese and bake uncovered at 350 for 20 to 30 minutes.
Cuisine:
"Italian"
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Nutr. Assoc. : 0
Chicken Fried Rice
Recipe By :
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1 pound Oil
1 Egg -- slightly beaten
2 tablespoons Oil
1 cup Chicken -- finely diced
1 medium Onion -- finely diced
1/2 cup Waterchestnuts -- finely diced
1/2 cup Bamboo shoots -- finely diced
1/2 cup Celery -- finely diced
1 cup Fresh bean sprouts
1/2 cup Frozen peas -- optional
1/2 cup Sliced mushrooms -- optional
4 cups Cooked rice
Soya sauce
Salt
Pepper
Cut up and prepare all ingredients. Reserve. Heat wok up with 1 tablespoon oil and
fry egg into a thin sheet. Remove to plate and reserve.
Add 2 tablespoons more oil to wok. Heat until smoking. Stir fry chicken and onion
together until cooked. (If leftover meat is used, just heat through.)
Add bean sprouts, peas, celery. Stir and cook 2 minutes with wok covered. Uncover
wok, add all the rest of the vegetables. Stir fry and cook covered for 2 additional
minutes.
Add cooked rice, season with salt, pepper, soya sauce. Reduce heat to medium. Take
your turner and break up clumps of rice as finely as possible.
Make sure rice takes up soya sauce and does not remain white. Keep stir-frying
until all rice is broken up and heated through.
Shut heat off. Cut up sheet of egg into small pieces and stir into rice, or remove
rice to serving platter and garnish with egg slivers.
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NOTES : Leftover rice makes a better fried rice. If using leftover rice, place rice
in sieve and rinse with hot water from the tap. Pork , beef or shrimps (cooked or
uncooked) may be substituted for above chicken
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Chicken Fried Steak
Recipe By : Elizabeth Powell

Categories : Beef Main Dishes
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1 pound cube steak
1 1/2 cups all-purpose flour
1 egg
1 cup buttermilk
Salt
Black pepper
Season 1/2 cup flour with salt and pepper to taste. Pat cube steaks dry with paper
towel and dredge in seasoned flour. Put aside while preparing batter. Beat egg with
milk, then gradually add remaining 1 cup flour, beating constantly to make a
smooth, thick batter. Season with salt and pepper.
Heat oil in a fryer to 370 degrees. Dip steaks into batter and place in hot oil.
Fry until golden brown, turning once, about 3-4 minutes per side. Be sure to heat
oil back to 370 degrees between batches. Drain on paper towels before serving.
Cuisine:
"American"
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Serving Ideas: Serve with chicken gravy, mashed potatoes, biscuits.
Nutr. Assoc. : 0
Chicken Fried Steak
Recipe By :
Categories :
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4 beef cubed steaks
1 cup flour
1 tsp. salt
1 tsp. pepper
1 cup buttermilk
1 egg
1 tsp. chicken bouillon -- powdered
2 tsp. dry mustard
vegetable oil for frying
4 Tbsp. flour
2 1/2 cups milk
Mix 1 cup flour, 1/2-tsp. salt and 1/2-tsp. pepper in a shallow dish. In a second
dish, mix the buttermilk, egg, mustard, and bouillon with a whisk. Add 1/2-tsp.
salt and 1/2-tsp. pepper.
Dip each steak in the seasoned flour and shake off excess. Dip the floured steaks
into the buttermilk mixture and again into the flour. Shake off excess.
Heat 2-3 inches of vegetable oil in a frying pan over medium high heat to 3600F.
Use a thermometer to check the temperature of the oil.
Carefully drop the steak into the hot oil and cook for 3-5 minutes on each side
until golden brown.
Drain on clean paper towels and keep warm.
Pour all but 4 Tbsp. of oil from skillet. Over medium heat, whisk in 4 Tbsp. flour.
Slowly add 2-1/2 cups of milk, stirring continuously. Continue to stir until gravy
thickens and just begins to boil. Season with salt and black pepper to taste.
TIPS:
Serve with mashed potatoes and a salad.
Be sure oil is hot before placing the steaks in the frying pan. Oil that is not hot
enough will result in soggy, greasy steaks.
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Nutr. Assoc. : 0
Chicken Fried Steak
Recipe By :
Categories :
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4 beef cubed steaks
1 cup flour
1 tsp. salt
1 tsp. pepper
1 cup buttermilk
1 egg
1 tsp. chicken bouillon -- powdered
2 tsp. dry mustard
vegetable oil for frying
4 Tbsp. flour
2 1/2 cups milk
Mix 1 cup flour, 1/2-tsp. salt and 1/2-tsp. pepper in a shallow dish. In a second
dish, mix the buttermilk, egg, mustard, and bouillon with a whisk. Add 1/2-tsp.
salt and 1/2-tsp. pepper.
Dip each steak in the seasoned flour and shake off excess. Dip the floured steaks
into the buttermilk mixture and again into the flour. Shake off excess.
Heat 2-3 inches of vegetable oil in a frying pan over medium high heat to 3600F.
Use a thermometer to check the temperature of the oil.
Carefully drop the steak into the hot oil and cook for 3-5 minutes on each side
until golden brown.
Drain on clean paper towels and keep warm.
Pour all but 4 Tbsp. of oil from skillet. Over medium heat, whisk in 4 Tbsp. flour.
Slowly add 2-1/2 cups of milk, stirring continuously. Continue to stir until gravy
thickens and just begins to boil. Season with salt and black pepper to taste.
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NOTES : Be sure oil is hot before placing the steaks in the frying pan. Oil that is
not hot enough will result in soggy, greasy steaks.
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Chicken Gorgonzola Roulades
Recipe By :
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1/4 teaspoon salt
1/8 teaspoon pepper
16 large basil leaves
1/2 cup crumbled Gorgonzola cheese
2 tablespoons pine nuts
Basil leaves
SPICY RED PEPPER SAUCE
1 (12 ounce) j roasted red peppers -- drained
1/2 cup tomato puree
2 cloves garlic
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
Gently pound chicken breasts to 1/4-inch thickness; sprinkle with salt and pepper.
Place 4 basil leaves over each piece of chicken, covering entirely. Sprinkle 2
tablespoons of cheese over basil.
In large frypan over medium-high heat, toast pine nuts, shaking pan occasionally,
until lightly browned, about 3 minutes. Sprinkle 1/2 tablespoon of the pine nuts
over each chicken breast half.
Tightly roll breasts, starting with short end; secure with wooden picks.
To same frypan, add olive oil. Add chicken and saute, turning frequently, about 10
minutes or until brown on all sides. Reduce heat to low, cover and simmer an
additional 10 minutes, or until fork can be inserted in chicken with ease.
Remove chicken to cutting board and let rest about 10 minutes. Spoon Spicy Red
Pepper Sauce evenly on 4 individual serving plates.
Slice each chicken roll into 1/2-inch slices and arrange, overlapping slices
slightly, on top of sauce. Garnish with basil leaves.
SPICY RED PEPPER SAUCE:

In blender container, place all ingredients. Pour into medium saucepan and heat
over medium-low heat.
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Chicken Greek
Recipe By :
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3 tablespoons olive oil -- divided
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons dried cilantro
2 garlic cloves -- finely minced
24 black olives -- sliced
1/3 cup diced onion
4 pepperoncini peppers -- diced
1 cup diced tomatoes
8 ounces feta cheese
1/2 pound herb seasoned stuffing
2 eggs -- beaten
Place chicken between 2 sheets of plastic wrap and flatten to 1/4-inch thickness.
Brush with 2 tablespoons of the olive oil and sprinkle with salt, pepper and
cilantro.
In small saucepan, place remaining 1 tablespoon olive oil over medium heat. Add
garlic, olives, onion and peppers; saute just until tender, about 2 minutes.
Divide mixture into 8 equal parts and spread in center of each chicken piece. Top
each with 2 tablespoons diced tomatoes and 1/8 of feta cheese.
Fold chicken around the mixture; secure with picks. Place stuffing in shallow pan
and in another dish, place eggs.
Dip each chicken roll first in egg, then in stuffing. Line baking pan with foil and
arrange chicken in single layer.
Bake in 350 degree F oven about 30 minutes or until fork can be inserted in chicken
with ease. Garnish with cherry tomatoes, carrot strips, black olive slices and
cilantro sprigs.
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Chicken Gumbo
Recipe By :
Categories : Soups
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2 chickens -- cut into 8 pieces ea
2 teaspoons mustard -- dried
2 teaspoons sweet paprika
1/4 teaspoon salt
1/8 teaspoon ground allspice
1 pinch cayenne pepper
4 stalks celery -- cut into 1/2" dice
2 medium onions -- coarsely chopped
2 red bell peppers -- cored and cut into
1 tablespoon garlic -- finely chopped
4 cup okra -- fresh or frozen, sli
1 can plum tomatoes -- drained (reserve tom
1 teaspoon dried thyme
1 bay leaf
1/4 cups flat-leaf parsley -- chopped
white rice -- cooked, optional
Rinse chicken pieces and pat dry. Preheat oven to 400F. Combine first 6 seasonings
in a small bowl and rub into chicken pieces. Place chicken in a shallow baking pan
and bake for 15 minutes. Set aside. Place oil in a large, heavy pot. Add celery,
onions, red and green peppers and garlic; cook over low heat, stirring, for 10
minutes.
Raise heat to medium, add okra and cook, stirring, an additional 5 minutes. Add
tomatoes, tomato paste, thyme and bay leaf. Add chicken and any pan juices to the
pot. Cover with reserved tomato juices, making sure that all the chicken pieces are
covered in liquid. Simmer over medium-low heat, partially covered, until chicken
is tender, about 30 minutes.
Stir in 2 tablespoons parsley. Cook, uncovered, for 15 minutes longer. If gumbo

begins to boil, reduce heat. Adjust seasonings to taste. Garnish with remaining
parsley. If desired, serve hot over cooked rice.
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NOTES : Fresh okra is not wide available, but frozen okra is sold in most
supermarkets and makes a perfectly acceptable substitute. If using frozen okra,
defrost it or tinse under cold water, then proceed. When cooking up this gumbo,
I've only called for a pinch of cayenne pepper, but you can add as much heat as you
like.
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Chicken Indienne
Recipe By :
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2 pounds Chicken pieces
3 tablespoons Fresh lemon juice
3 tablespoons All purpose flour
1 teaspoon Salt
1/8 teaspoon Freshly ground pepper
3 tablespoons Oil
1 tablespoon Butter
1 large Onion -- chopped
3 tablespoons Curry powder
1/2 cup Water
1/2 cup Heavy cream
1 teaspoon Chicken stock base
2 tablespoons Candied ginger
Lime wedges (optional)
Sprinkle chicken pieces with lemon juice and let stand 30 minutes. Pat dry.
Mix flour, salt and pepper; dredge chicken pieces to coat evenly. In a heavy
skillet with a tight lid, heat oil and butter. Cook chicken, sprinkling with any
leftover flour mixture, until browned on both sides. Remove from skillet and set
aside.
Add onion and cook until golden. Add curry powder and cook for 2 minutes. Gradually
beat in water and cream, cook until thickened. Add chicken stock base and ginger,
stir, and return chicken to skillet. Cover and simmer, turning chicken once, for 40
minutes or until chicken in tender. Transfer to heated platter and surround with
lime wedges. Serve with rice.
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Chicken Jambalaya
Recipe By :
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4 boneless, skinless chicken breast halves -- poached and
cubed
8 medium uncooked shrimp -- peeled and deveined
1 medium red bell pepper -- chopped
1 cup long-grain rice
1 cup white wine
2 cups low-salt chicken broth
1 pound very ripe plum tomatoes -- chopped
1 10 ounce pac frozen artichoke hearts -- thawed
1/2 teaspoon salt
2 tablespoons fresh Italian parsley -- chopped
1 lemon -- cut into wedges
Warm oil over medium heat in heavy 4-quart, oven-proof casserole pot with cover.
Add garlic, onion and red pepper; saute for 5 minutes, or until onion just begins
to brown.
Reduce heat to medium; stir in rice and cook for 2 minutes, stirring constantly.
Add wine and bring to simmer over high heat. Cook until almost all liquid has
evaporated.
Stir in chicken, shrimp and chicken broth. Add tomatoes, artichokes, red pepper
flakes, salt and pepper.
Bring to simmer; cover pot and bake for 30 minutes, or until rice is tender.
Transfer to serving bowls; sprinkle with parsley, garnish with lemon wedges and
serve.
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Chicken Juran
Recipe By :
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2 pounds boneless, skinless chicken breasts -- cubed
1 cup boiling water
2 teaspoons green peppercorns
1/2 cup lemon juice
1 10 ounce pac frozen chopped spinach -- thawed, drained
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 12 ounce pac linguini -- cooked according to
3 leeks, white part only -- cut in thin slices
1/3 cup sundried tomatoes
In small bowl, mix together lemon juice, vinegar, olive oil, salt and pepper.
Place chicken and leeks in medium bowl and top with mixture. Cover and marinate in
refrigerator one hour. In small bowl, place sundried tomatoes and cover with
boiling water.
Soak 30 minutes, drain and chop. In frypan over medium heat, place peppercorns and
chicken mixture. Saute about 7 minutes or until leeks are soft.
Add spinach and sundried tomatoes. Cook about 20 minutes or until fork can be
inserted in chicken with ease. Serve over linguini.
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Chicken Kabobs
Recipe By :
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6 Chicken breast halves -- skinned, boned, and
cut into 1 1/2-inch cubes
1 teaspoon Paprika
1 cup Dry white wine
1 teaspoon Rosemary -- crushed
2 Garlic cloves -- minced
1 cup Raw Rice
2 tablespoons Green onions -- chopped
2 medium Yellow squash
1 Zucchini squash -- cut into
1/2-inch-thick slices
Place chicken in large bowl. Add paprika and stir to coat. Combine wine, oil,
rosemary and garlic; pour over chicken. Marinate at room temperature for 1 hour.
About 30 minutes before serving, bring broth to a boil in a medium saucepan. Stir
in rice. Cover tightly and simmer 20 minutes. Remove from heat and let stand
tightly covered until all liquid is absorbed, about 5 minutes. Stir in green
onions.
Meanwhile, thread chicken and squash onto skewers. Brush with marinade. Cook 4 to 5
inches from heat, either under the broiler or on a charcoal grill, for 8 to 10
minutes or until chicken is cooked through. Turn once and baste with marinade
during cooking. Arrange kabobs over rice to serve.
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Chicken Kiev
Recipe By :
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4 Chicken breasts
1/4 pound Butter
2 tablespoons Chopped green onions
2 tablespoons Parsley -- snipped
2 Eggs -- beaten
2 tablespoons Water
1/2 cup Flour
1/2 cup Bread crumbs
Remove bones and skin from chicken breasts and pound out to 1/8 inch thick. Cut
butter into quarters and lay one in center of each chicken piece. Evenly divide
onions and parsley between breasts. Roll each piece into a log and secure with a
toothpick.
Mix eggs and water. Roll each log in flour, then dip in egg and cover with bread
crumbs. Wrap in plastic wrap and refrigerate for at least 1 hour or overnight.
Deep fry until brown, then bake at 375 degrees for 5 minutes.
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Chicken L'orange
Recipe By :
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1 cup-up broiler-fryer chicken
1/4 cup flour
1 teaspoon salt
1/4 teaspoon pepper
1 (6 ounce) ca frozen orange juice
1 cup white wine
1 (8 ounce) ca crushed pineapple -- juice included
1/2 cup raisins
2 tablespoons sugar
1/2 teaspoon ground cloves
1/2 cup slivered blanched almonds
In shallow dish, mix together flour, salt and pepper. Add chicken, one piece at a
time, dredging to coat. In large frypan, place butter and melt over medium heat.
Add chicken and cook, turning, about 10 minutes or until brown on all sides. Remove
to shallow glass baking dish.
In large bowl, mix together orange juice concentrate, wine, pineapple, raisins,
sugar, cinnamons, cloves and almonds. Pour over chicken.
Bake, occasionally basting with pan liquid, in 325 F oven 30 minutes. Raise oven
temperature to 350 F and bake about 15 minutes more or until fork can be inserted
in chicken with ease. Remove chicken to serving dish and pour orange sauce on top.
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Chicken Lo Mein Loo
Recipe By :
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1/2 pound Chinese egg noodles -- dried not fresh
1 teaspoon Sesame oil
1 teaspoon Oil
2 ounces Raw lean pork -- in matchsticks
2 ounces Raw lean beef -- in matchbook cover s
2 ounces Raw chicken -- in small pieces of a
2 ounces Raw shelled shrimp -- cooked
2 teaspoons Dry sherry
2 teaspoons Cornstarch
4 tablespoons Oil
2 ounces Button mushrooms -- sliced reconstituted
2 cups Chinese cabbage -- shredded (can substi
2 Scallions -- cut into matchsticks
2 tablespoons Soy sauce
1 teaspoon Salt
1/2 teaspoon MSG (substitute chicken bouillon granules)
1/4 pound Raw bean sprouts
Speaking of spaghetti, I gave a recital last Sunday, and my pianist and I arrived
at the hall (out of breath, hungry, dusty, tired) early to warm up and try the
piano out - but there was another function going on, so we couldn't use the piano
and thus had an hour to waste.
There was one of those hole-in-the-wall Chinese takeout places down the street
(turned out to be darn good), so I had: House special lo mein (this an adaptation
of Joyce Chen's recipe) I was served half of this as a "half order" for $4.65, and
it was too much, so I suppose it makes enough for about 3 as a main course Bring a
lot of water to the boil.
Dump noodles in; turn heat to low. Cook 3 minutes. Drain, toss with sesame oil and
regular oil, set aside. In 4 separate dishes, combine each of the meats with 1/2
teaspoon sherry and 1/2 teaspoon cornstarch. Heat the 4 tablespoons oil in a
skillet or wok to high.
Add meats in this order, stirring for a few seconds between each addition: pork,
beef, chicken, shrimp. As soon as you've added and tossed the shrimp, add the
mushrooms and cabbage. Cook until cabbage is wilted. Add scallions, soy, salt, and
MSG. Stir. Add the noodles and the bean sprouts, and stir-cook for 3 min. Serve hot
on a warm platter.
Source:
"Michael Loo"
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Chicken Mango
Recipe By :
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4 boneless, skinless chicken breasts
2 teaspoons minced parsley
1/4 cup flour plus 1 tablespoon -- divided
1 (16 ounce) c tomatoes
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon brandy
1/4 cup olive oil
5 small white onions -- chopped fine
1 small clove garlic -- chopped
Cut chicken breasts in half. Mix together 1/4 cup of the flour, salt and pepper and
dust lightly over chicken. In large frypan, place oil.
Add chicken and saute about 6 minutes or until brown on all sides. Remove chicken
from frypan and keep warm. To frypan, add onions, garlic, mushrooms and parsley;
saute until onions are opaque, about 5 minutes.
Add tomatoes, wine, brandy, tomato paste and remaining 1 tablespoon flour. Stir and
simmer on low heat about 15 minutes.
Return chicken to pan, cover and cook until fork can be inserted in chicken with
ease, about 30 minutes.
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Chicken Marengo
Recipe By :
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12 ounces Fresh Mushrooms
2 tablespoons Vegetable Oil
3 tablespoons Chicken Parts
2 (16 ounce) c Whole Tomatoes -- broken up
1/2 cup Dry White Wine or Apple Juice
1 pinch Ground Black Pepper
1 clove Garlic -- crushed
2 tablespoons Flour
1/4 cup Water
1/2 teaspoon Grated Lemon Rind
1 teaspoon Parsley -- chopped
Rinse, pat dry and slice mushrooms (makes about 4 cups). In large skillet heat oil
until hot; add mushrooms and saute until golden, about 5 minutes. Remove with a
slotted spoon and set aside.
Add chicken; brown on all sides; drain off drippings. Add tomatoes, wine, salt,
black pepper, garlic and reserved mushrooms. Bring to a boil; reduce heat and
simmer, covered, until chicken is tender, 45 to 50 minutes.
Combine flour, water and lemon rind. Add to skillet; cook and stir until thickened,
about 2 minutes. Sprinkle with parsley.
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Sweet and Sassy Turkey Kabobs
Recipe By :
Categories : Appetizer
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1 1/4 Pounds Ground Turkey Breast
1/3 Cup seasoned bread crumbs
1/4 Cup onion -- minced
1 Teaspoon ground ginger
1/8 Teaspoon freshly ground black pepper
1/3 Cup crushed pineapple -- well drained
1 red bell pepper -- seeded & cut into
1/2-inch pieces
1 yellow bell pepper -- seeded & cut into
1/2-inch pieces
1 green bell pepper -- seeded & cut into
1/2-inch pieces
14 6 inch wooden skewers -- soaked in water for
30 minutes
Fruit Sauce
2 Tablespoons butter
1/3 Cup crushed pineapple with juice
1/2 Cup apricot preserves
In a medium bowl, combine turkey, bread crumbs, egg, onion, ginger, black pepper
and drained pineapple. Mix well.
Shape into 28 meatballs about 1-1/4 inches round. Cover and chill for 1 hour.
Thread meatballs on skewers, alternating with red, yellow and green peppers. Place
on broiler pan.
In a small saucepan, warm butter, remaining pineapple and preserves just until
preserves melt.
Mix well. Brush sauce over kabobs.
Broil 4 to 6 inches from heat for 15-20 minutes, turning once and basting with
sauce.
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Cajun Chicken Sandwich with Creamy Cucumber Slaw
Recipe By :
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6 tablespoons Cajun seasoning
6 Kaiser rolls -- toasted
CREAMY CUCUMBER SLAW
2 cups shredded cabbage
1/4 cup thinly sliced radishes
2 tablespoons minced fresh parsley
1 small peeled and seeded cucumber
1/2 cup sour cream
1 tablespoon fresh lemon juice
1 tablespoon sugar
1/2 teaspoon prepared mustard
1/4 teaspoon salt
1/2 teaspoon celery seed
Sprinkle chicken with Cajun seasoning, coating well. In large frypan over medium
low heat, place olive oil. 
Add chicken and cook about 10 minutes or until lightly browned; turn and cook about
5 minutes more or until fork tender. 
Creamy Cucumber Slaw: In medium bowl, mix together 2 cups shredded cabbage, 1/4 cup
sliced green onions, 1/4 cup thinly sliced radishes and 2 tablespoons minced fresh
parsley. 
In blender container, place 1 small peeled and seeded cucumber, 1/2 cup sour cream,
1 tablespoon fresh lemon juice, 1 tablespoon sugar, 1/2 teaspoon prepared mustard
and 1/4 teaspoon salt. 
Process until smooth and stir in 1/2 teaspoon celery seed. When ready to serve, mix
together cabbage mixture and cucumber mixture. 
Place 1 chicken breast half on each roll; top with Creamy Cucumber Slaw. Makes 6
servings.
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Cumin Crusted Chicken with Borracho Beans And Greens
Recipe By :
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4 chicken breast quarters
2 shallots -- minced
1 pound mustard greens -- washed, stemmed
TOASTED CUMIN AND BLACK PEPPER RUB
1/4 cup cumin seeds
2 tablespoons dried oregano
1/4 teaspoon black peppercorns
1/4 teaspoon salt
1/2 teaspoon sugar
BORRACHO BEANS
1 cup dried pinto beans
1/4 onion -- diced
6 serrano chilies with seeds -- minced
8 plum tomatoes -- diced
2/3 cup beer
1/4 teaspoon salt
2 tablespoons chopped fresh cilantro leaves
Rub chicken with Toasted Cumin and Black Pepper Rub. Refrigerate at least 2 hours.
Prepare Borracho Beans and keep hot. In frypan over medium heat, place oil.
Add chicken and sear on each side. Remove chicken to 350 degree F oven and cook
about 45 minutes or until fork can be inserted with ease. In large frypan, place
butter and shallots; cook, stirring, about 2 minutes.
Add mustard greens and cook, tossing gently, until wilted. Arrange greens in 4
shallow bowls. Add beans evenly around greens and top with chicken.
TOASTED CUMIN AND BLACK PEPPER RUB:

In frypan, place cumin seeds, dried oregano, black peppercorns, salt and sugar.
Toast over medium heat, stirring, about 2 minutes. Transfer to spice grinder and
pulse until smooth.
BORRACHO BEANS:
Wash dried pinto beans; cover with water and soak overnight.
Drain and rinse beans; place in saucepan and add water to cover by 3 inches. Simmer
over low heat about 1 1/2 hours until tender, adding water if necessary. Drain.
In large frypan over medium heat, place vegetable oil, onion and minced serrano
chilies. Cook about 5 minutes; stir in tomatoes, beer and salt. Add beans, bring to
a boil, reduce heat and simmer about 10 minutes. Stir in chopped fresh cilantro
leaves just before serving.
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Balsamic Peppered Chicken
Recipe By :
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4 broiler-fryer chicken breast halves -- skinned and boned
2 teaspoons lemon-pepper seasoning
1 1/2 teaspoons extra virgin olive oil
4 teaspoons butter
Parsley sprigs
Cherry tomatoes
On hard surface with meat mallet or similar flattening utensil, lightly pound
chicken to 1/4-inch thickness.
Press lemon-pepper seasoning evenly on both sides of chicken. In large frypan,

place oil and heat to medium temperature.
Add chicken and cook, turning once, about 7 minutes or until fork can be inserted
in chicken with ease. Remove chicken to warm serving platter; keep warm. In medium
bowl, mix together vinegar, broth and garlic; add to frypan.
Cook over medium-high heat, scraping up brown meat bits, about 2 minutes or until
mixture is reduced and syrupy.
Add butter; stir to melt. Place chicken on serving dish and spoon sauce over
chicken. Garnish with parsley sprigs and cherry tomatoes.
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Grilled Lime Chicken
Recipe By :
Categories :
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1/4 cup Chopped fresh parsley
1/2 teaspoon Freshly ground pepper
1/2 teaspoon Grated Lime rind
2 Tablespoons Lime juice
1 cup Dry White Wine (or Chablis)
6 chicken breasts, no skin, no bone, R-T-C
Combine all ingredients except chicken in a shallow baking dish.
Add chicken, turning to coat.
Cover and marinate in refrigerator for 1 day.
Remove chicken from marinade, reserving marinade.
Coat grill rack with Pam, place rack on grill over med-hot coals.
Place chicken on rack, and cook 5 minutes on each side or until done,
basting with reserved marinade.
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Breast of Pheasant with Grapes and Pine Nuts
Recipe By : Joe Mannke of Rotisserie for Beef and Bird, Houston, TX

Categories : Game and Fowl
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3 2 pound pheasants
1/2 cup olive oil
6 cloves garlic -- peeled and chopped
1 cup heavy cream
2 10 ounce can cream of mushroom soup, condensed
8 ounces fresh mushrooms
8 ounces butter
4 ounces flour
4 ounces pine nuts
8 ounces green grapes -- cut in halves
4 shallots
4 fluid ounces dry sherry
STEP ONE: Preparation of the Pheasant--

With a sharp knife, remove the two breasts from the center bone and also all the
meat from the legs.
Remove all the skin and excess fat. Place the pheasant breasts and legs in a
ceramic dish. Reserve the bones for another dish.
Marinate with the garlic, soy sauce, and olive oil, overnight if possible.
STEP TWO:
Preparation of the Dish--
Melt the butter in a heavy skillet, season the pheasant with salt and pepper, dip
in flour, and saute over low heat until light brown. Remove from skillet and place
pheasant on a heated platter.
Add more butter to the pan, if necessary, and add the onions and simmer. Combine
with the fresh mushrooms, mushroom soup, sherry wine, heavy cream, and grapes and
bring to a boil. Garnish with pine nuts and ladle over the pheasants.
Serve with fettuccine.
Cuisine:
"New American"
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Bacon-Wrapped Turkey Burgers
Recipe By :
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12 slices Bacon
1 package Fresh ground turkey
1/2 cup Fine dry bread crumbs
1 teaspoon Worcestershire Sauce
1/2 teaspoon Garlic salt
Set oven control to broil and/or 550 degrees.

Cook back until limp; cool. Mix turkey, bread crumbs, worcestershire sauce and
garlic salt. Salt and pepper to taste. Shape into 6 1/2" inch thick patties.
Crisscross 2 slices bacon on each patty, tucking ends under; secure with wooden
picks. Broil with tops about 4" from heat until turkey springs back when touched
and is no longer pink, about 4 minutes on each side.
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Nutr. Assoc. : 0
Baked Chicken Breast with Cornbread-Collard Stuffing
Recipe By :
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8 whole boneless skinless chicken breasts
1 stick butter -- divided
1 small sweet onion -- diced
3 cups collard greens -- washed, chopped
2 cups crumbled cornbread
1 teaspoon ground sage
1/2 teaspoon salt
1/4 teaspoon pepper
6 cups cooked rice
SWEET ONION GRAVY
2 sweet onions -- thinly-sliced
1/2 cup heavy cream
1/2 teaspoon brown food coloring
1/2 teaspoon salt
1/4 cup cold water -- dissolve
In large frypan, place all but 1 tablespoon butter; melt over medium heat. Add
onion and saute until transparent. Add collard greens and cook until tender, about
3 minutes.
Remove from heat and place in large bowl. Add cornbread, egg and sage; mix well and
cool. Gently pound chicken breasts until slightly flattened. Place 1/8 of stuffing
on center of each; roll and tuck ends under.
In large, greased baking pan, place chicken. Brush with remaining tablespoon
butter; sprinkle with salt and pepper.
Place in 375 degree F oven and cook about 20 minutes or until fork can be inserted
in chicken with ease. Slice each breast into 5 slices and arrange on plate with
Sweet Onion Gravy and rice.
SWEET ONION GRAVY

In frypan, place butter; melt over medium heat. Add sweet onions and sauti until
transparent. Add chicken broth, heavy cream, brown food coloring, salt and pepper;
bring to a boil. In cold water, dissolve cornstarch; add some gravy from frypan and
stir to mix well. Add cornstarch mixture to gravy, stirring to prevent lumps. Bring
to a boil, stirring, until thickened.
Source:
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Nutr. Assoc. : 0
Asian-Style Turkey Sausage and Fruit Kebabs
Recipe By :
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Vegetable oil cooking spray
1/4 cup hoisin sauce
3 tablespoons honey
1 tablespoon reduced-sodium soy sauce
1 pound smoked TURKEY SAUSAGE -- cut into 1-1/2 inch
lengths
1 medium pineapple -- peeled, cored and
cut into 12 wedges*
8 large green onions -- cut into 2-inch
lengths
Prepare grill for direct heat cooking. Spray rack well with nonstick vegetable oil.
In small bowl combine hoisin sauce, honey, sherry and soy sauce. Set aside.
On 12-inch skewers, alternating ingredients, arrange turkey sausage, pineapple and
green onions.
Grill kebabs over hot coals 8 to 10 minutes or until lightly browned and onions are
softened, basting frequently with sauce. Cooking tip: Purchase already peeled and
cored whole pineapple in refrigerated portion of produce section.
Source:
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NOTES : Cut pineapple in quarters lengthwise, then in thirds crosswise

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Garlic Lime Chicken
Recipe By :
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4 broiler-fryer chicken breast halves -- skinned, boned
1/4 cup fresh lime juice
1 tablespoon Worcestershire sauce
1/2 teaspoon dry mustard
1/2 teaspoon coarsely ground pepper
Mix together soy sauce, lime juice, Worcestershire sauce, garlic and mustard. Place
chicken in bowl and pour sauce over all. Cover and marinate in refrigerator 30
minutes.
Remove chicken from marinade and sprinkle with pepper. Spray non-stick frypan with
butter-flavored cooking spray and heat over medium temperature.
Add chicken and cook about 6 minutes on each side or until fork can be inserted in
chicken with ease.
Source:
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NOTES : Chicken may be grilled. It is also delicious served cold
Nutr. Assoc. : 0
Spiced Turkey, Squash and Apple Medley
Recipe By :
Categories : Dinner Lunch
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1 1/2 Pounds TURKEY THIGHS -- skin removed
1 Pound acorn squash -- cut into 1-inch
ring slices
1 Pound cooking apples -- cored and cut into
1/2-inch ring slices
1/4 Cup apple juice
3 Tablespoons brown sugar
1/2 Teaspoon cinnamon
1/4 Teaspoon nutmeg
In 13-X 9-X 2-inch baking dish place turkey thighs in one half of dish. Layer
squash and apple rings, alternately, in other half of dish.
In small bowl combine apple juice, brown sugar, cinnamon and nutmeg; pour over
turkey, squash and apples. Cover dish with foil and bake at 350 degrees F. for 1
hour; uncover and baste with juices. Bake, uncovered, 15 minutes or until internal
temperature of thighs register 180 degrees F. on meat thermometer.
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Nutr. Assoc. : 0
Crunchy Apple Salsa With Grilled Chicken
Recipe By :
Categories : Entrees
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SALSA
2 cups York or Fuji apples -- halved, cored and
chopped
3/4 cup (1 large) Anaheim chile pepper -- seeded and chopped
1/4 cup lime juice
MARINADE
1/4 cup apple juice
1/2 teaspoon grated lime peel
1/2 teaspoon salt
1 dash pepper
4 medium boneless, skinless chicken breasts
Combine salsa ingredients and mix well; allow flavors to blend about 1/2 hour.
Serve over or alongside grilled chicken. Makes 3 cups salsa.
For grilled chicken combine marinade ingredients, pour over chicken breasts.
Marinate for 20 to 30 minutes. Drain and grill over medium-hot coals, turning
once, until chicken tests done.
Source:
"Virginia Apple Growers Association"
"http://www.virginiaapples.org"
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Chicken ' N Potato Casserole
Recipe By :
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1 package Dehydrated Scalloped Idaho Potatoes
1 (10 3/4 ounc cream of mushroom soup -- undiluted
1 cup diced, cooked chicken
1 cup cooked peas
1/4 cup chopped pimento -- optional
Preheat oven to 400 F.
Prepare potatoes according to package directions.
Stir in soup.
Gently mix in chicken, peas and pimentos. Bake in 2-quart casserole uncovered for
45 minutes or until potatoes are tender.
Source:
"The Idaho Potato Commission"
"www.idahopotato.com"
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Nutr. Assoc. : 0
Almond-Crusted Catalan Chicken
Recipe By :
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1 cut-up broiler-fryer chicken -- skinned
1/4 cup mayonnaise
3 garlic cloves -- finely minced
2 tablespoons fresh orange juice
2 teaspoons freshly grated orange peel
2 teaspoons honey
1/4 teaspoon cinnamon -- divided
1 cup fine dry plain breadcrumbs
1/2 cut sliced almonds
In large mixing bowl, make marinade by mixing together mayonnaise, garlic, orange
juice, orange peel, honey, 1/8 teaspoon of the cinnamon, 1/4 teaspoon of the salt
and 1/4 teaspoon of the pepper.
Add chicken, turning to coat. Cover and refrigerate 1 hour, occasionally spooning
marinade over chicken. In pie pan, mix together remaining 1/2 teaspoon cinnamon,
breadcrumbs, almonds and olive oil.
Bake, stirring occasionally, in 350F oven about 15 minutes or until golden brown.
Remove chicken from marinade and roll, one piece at a time, in breadcrumb mixture.
Place chicken in single layer in lightly greased shallow baking pan. Bake in 350F
oven about 1 hour or until crisp and brown and fork can be inserted in chicken with
ease.
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Nutr. Assoc. : 0
Apple Chicken Delight
Recipe By :
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1/4 cup flour
1/2 teaspoon salt
1/2 cup apple cider
1/2 cup pineapple preserves
1/4 cup toasted pecans -- coarsely chopped
Spiced apple rings
Pecan halves
In shallow dish, place flour. Sprinkle chicken with cinnamon and salt. Dredge
chicken in flour, one piece at a time.
In large frypan, place canola oil over medium heat. Add chicken and cook, turning
frequently, about 20 minutes or until light brown and fork can be inserted with
ease.
Remove chicken to serving platter and keep warm. Pour off liquid from frypan and
add apple cider. Slowly whisk in cornstarch, mixing well. Stir in pineapple
preserves.
Add pecans and simmer until thickened, about 3 minutes. Pour sauce over chicken and
garnish with apple rings and pecan halves.
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Nutr. Assoc. : 0
Goan-Style Chicken with Roasted Coconut (Shakoothi)
Recipe By :
Categories : Ethnic Poultry
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2 1/4 tablespoons Coriander seeds
2 1/4 teaspoons Whole cumin
1 1/2 teaspoons Whole black mustard seeds
1 1/2 sticks One-inch stick cinnamon
6 Whole cloves
3/8 teaspoon Whole black peppercorns
1 1/2 Whole dried hot red chili
3 cups Grated fresh coconut
1 1/2 1 inch cube ginger -- chopped
9 cloves Cloves garlic
3/4 Fresh hot green chili
2 1/4 cups Water
3 medium Medium onions -- minced
3 1/3 pounds chicken parts -- skinned
Put the coriander seeds, cumin seeds, mustard seeds, cinnamon, cloves, peppercorns,
nutmeg and red chili in a small frying pan. Place over a medium flame. Now quickly
'dry-roast' the spices, stirring them frequently until they emit a very pleasant
'roasted' aroma. Empty the spices into a clean coffee grinder or spice grinder and
grind until fine. Put spice in bowl.
Put the coconut into the same frying pan and dry roast it over a medium flame,
stirring all the time. The coconut should pick up lots of brown flecks and also
smell roasted. Put the coconut in the bowl with the other dry roasted spices.
Put the garlic, ginger, and green chili into the container of an electric blender,
along with some water. Blend until you have a paste.
Heat the oil in a 10-12 inch frying pan or saute pan over a medium high flame. When
hot put in the onions. Stir and fry them until they pick up brown spots. Now pour
in the garlic-ginger mixture and stir once. Turn heat to medium. Put in the chicken
pieces, salt, as well as the spice coconut mixture in the bowl. Stir and fry the
chicken for 3-4 minutes or until it loses its pinkness and turn heat to low, and
cook for 25 to 30 minutes or until chicken is tender. Stir a few times during this
cooking period, making sure that you turn over each piece of chicken so that it
gets evenly colored.
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Nutr. Assoc. : 0
South-of-the-Border Chicken Salad
Recipe By :
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4 1/2 cups cooked, diced chicken
2 3/4 cups whole kernel corn -- well drained
2 1/2 cups canned black beans -- drained
1 cup diced red pepper
1 cup diced green pepper
1 1/2 cups thinly sliced scallions
2 tablespoons thinly sliced, seeded jalapeno pepper
2/3 cup pine nuts -- toasted
1/2 cup prepared hickory flavor barbecue sauce
3/4 cup prepared Italian salad dressing (not creamy)
2 tablespoons chili powder
1 tablespoon cumin
2 1/2 tablespoons fresh lime juice
2 1/2 tablespoons chopped cilantro
1 1/2 teaspoons hot pepper sauce
In large bowl, mix together chicken, corn, black beans, red and green pepper,
scallions, jalapeno pepper and pine nuts; toss gently to mix well.
In another bowl, mix together barbecue sauce, Italian dressing, chili powder,
cumin, lime juice, cilantro and hot pepper sauce; stir to mix well. Pour dressing
mixture over chicken mixture and toss to coat evenly.
Refrigerate, covered, 3 hours or overnight. Serve in a large, fried tortilla shell

over a bed of shredded lettuce. If desired, garnish with dollops of sour cream,
chopped black olives and shredded cheddar cheese.
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Nutr. Assoc. : 0
Tejas Smoked Turkey Salad with Almond-Anaheim Dressing
Recipe By : Mark Haugen of Tejas, Minneapolis, MN

Categories :
-------- ------------ --------------------------------
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
2 poblano peppers
2 pounds smoked turkey breasts -- diced in 1/2" pieces
2 celery stalks -- diced in 1/2" pieces
1/2 Dash salt -- to taste
1/2 Dash black pepper -- freshly ground
1/4 cup blanched almonds -- toasted, slivered
4 ounces honeydew melon -- sliced
4 ounces peach slices
4 ounces apple slices
4 ounces blackberries or other berries
4 ounces grapes
*Almond-Anaheim Dressing*
1 1/2 whole Anaheim chili peppers
1/4 cup almond slivers -- blanched and toasted
1 tablespoon white wine vinegar
1 tablespoon lime juice
1 cup corn oil
STEP ONE: The Salad

Roast all peppers and chiles over an open flame until the skin blisters. Then place
them in a covered bowl or plastic bag until the skin begins to loosen. Peel, seed,
and cut into 1/2-inch dice.
Combine diced peppers, turkey, and celery in a large bowl. Season with salt and
pepper to taste.
Toss salad with dressing and adjust seasonings to your preference. Serve salad
sprinkled with toasted almonds and garnished with fresh fruits.
STEP TWO: The Dressing

Roast chiles over an open flame until the skin blisters. Then place them in a
covered bowl or plastic bag until the skin begins to loosen. Peel and seed.
Place chiles, almonds, vinegar, and lime juice in the bowl of a food processor
fitted with a metal blade. Purie. Then, with the motor running, slowly add oil
until the mixture has thickened.
Cuisine:
"Southwestern"
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NOTES : Mark Haugen writes: "This makes a great summer buffet dish. Just add some
terrific corn sticks and you have a simply delicious meal.
Nutr. Assoc. : 0
Moroccan Chicken with Mango-Mint Relish
Recipe By :
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1 teaspoon sesame oil
1/2 teaspoon sweet paprika
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1 1/2 teaspoons minced fresh ginger
1 tablespoon chopped cilantro
MANGO MINT RELISH
1 cup finely diced ripe mango
1/2 cup finely diced red bell pepper
1/3 cup finely diced red onion
1 tablespoon finely chopped fresh mint
1 seeded and minced jalapeno
1/2 teaspoon minced ginger
Place chicken in shallow glass dish. In medium nonstick frypan, place olive oil and
sesame oil over medium heat. Add cumin, paprika, coriander, cinnamon and ginger;
cook about 1 minute until fragrant.
Remove from heat; stir in lemon juice and cilantro. Cool slightly and pour over
chicken, turning to coat. Cover and refrigerate 20 minutes.
In same pan over medium heat, saute chicken about 12 minutes or until fork can be
inserted with ease, turning to brown on both sides. Serve chicken topped with
Mango-Mint Relish and garnished with mint sprigs and lemon slices.
MANGO-MINT RELISH:
In medium bowl, mix together all ingredients. Cover and refrigerate until serving
time.
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Nutr. Assoc. : 0
Arroz Con Pollo
Recipe By :
Categories : Mexican
-------- ------------ --------------------------------
1/2 cup Olive oil
1 Frying chicken -- cut up
1 small Onion -- chopped
1/4 cup Tomato sauce
1/8 teaspoon Saffron (powdered)
1 cup Uncooked rice
Heat oil, brown chicken on both sides. Add onion and garlic, fry a few minutes,
then add tomato sauce, saffron dissolved in chicken broth, salt and pepper. Cover
and cook for 20 minutes. Add rice, stir well, cover again and simmer for 30 minutes
longer, or until all liquid has been absorbed and chicken is tender.
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Nutr. Assoc. : 0

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* Exported from MasterCook *

Season to taste with salt and pepper. Serve over rice.

Orange Chicken With Citrus Salsa

Recipe By : Meredith Corporation 1998

Recipe By : Possum Kingdom Lake Cookbook

Combine all ingredients except chicken in blender. Blend until smooth.

Chicken Breasts And Rice Supreme

Recipe By : Possum Kingdom Lake Cookbook

Chicken Baked In Sour Cream

Recipe By : Possum Kingdom Lake Cookbook

Chicken And Rice

Recipe By : Possum Kingdom Lake Cookbook

Chicken and Pasta with Orange-Basil Sauce

Recipe By : Meredith Corporation 1998

Source: Special Advertising Section for Florida Citrus.

Recipe By : Possum Kingdom Lake Cookbook

Recipe By : Possum Kingdom Lake Cookbook

Recipe By : McCalls, page 144, Sept. 1997

Chicken Livers, Skeptical

In large skillet, cook bacon until crisp. Remove bacon, crumble.

Serve on a bed of rice cooked with chicken bouillon then peppered.

Chicken Livers and Wine Sauce

Saute onions in oil until light brown.

serve over hot rice.

Chicken Liver-Mushroom Crepes

Recipe By : Possum Kingdom Lake Cookbook

Recipe By : The Butcher

Chinese Walnut Chicken

Put chicken in skillet. Sprinkle with salt, cook stirring frequently. 5 to 10

Add chicken, bamboo shoots, waterchestnuts and walnuts.

Heat through. Serve with oriental rice.

NOTES : First made in California in 1960, Kids like very much.

Chinese Chicken Pasta Salad

Recipe By : Possum Kingdom Lake Cookbook

Chicken Vegetable Salad

Recipe By : Possum Kingdom Lake Cookbook

Mix all ingredients well. Bake for 1 hour at 350 degrees.

Recipe By : Possum Kingdom Lake Cookbook

Chicken Cordon Blue

Recipe By : The Butcher

Prepare chicken breasts by cutting lengthwise, making a total of eight pieces.

Recipe By : Possum Kingdom Lake Cookbook

Recipe By : Possum Kingdom Lake Cookbook

Chicken Broccoli Vegetable Saute

Recipe By : Possum Kingdom Lake Cookbook

Chicken Broccoli Oriental

Recipe By : Possum Kingdom Lake Cookbook

Custardy Chicken Bake

Heat oven to 350 degrees.

Grease baking dish, 13x9x2 inches.

Heat oil in skillet.

Fry chicken until light golden brown.

Place chicken, skin side up, in dish.

Sprinkle with 1/2 Tsp. salt and the pepper.

Pour over chicken. Bake until golden brown, 55 to 60 minutes.

Serve with Mushroom Sauce #2.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98

Curried Chicken Salad

Curried Chicken On The Half Shell

Spoon curried chicken mixture over avocado halves.

Possum Kingdom Lake Cookbook