Creamy Chicken

1 can cream of celery soup
1 whole chicken - cut up
1 TB. Garlic
2 TB. parsley

Mix all and pour over chicken.  Bake chicken at 350 until done.






This was, and still is, my favorite from when I was a child.

Easy 1-2-3 Chicken Enchiladas

One cooked chicked (I buy the ones that are roasted in the store) - shred
One packet chicken gravy
One jar salsa (what ever heat you want to use)
Cheddar cheese
One package flour tortillas
Olive Oil


Shred chicken.  Mix 1/2 cup water with packet of chicken gravy.  Mix chicken, gravy and 1/2 jar of the salsa together.

Roll tortillas with some of chicken mixture inside.  Pan fry in oilve oil until golden brown. 


Serve on a bed of shredded lettuce.  Top with shredded cheddar cheese.    If you want, you can arrange on a platter and on one side put a pile of mexican rice and the other side, refried beans.  Serve with remaining salsa and sour cream and/or guacamole as condiments.


If you buy the already cooked chicken, you can put this together in 15 minutes (except if you make rice to go with it) or less.

Enjoy!

Ever hear of Tyler Florence?

He has a show called "The Ultimate", and MAN, the food he comes up with. He used to host a show called "Food 911".

On his chicken episode, he had 3 recipies, that had me drooling!

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English Roast Chicken

1 (5 to 6 pound) free-range chicken (including neck and giblets, for gravy)
1 tablespoon butter
1/2 lemon sliced
Stuffing, recipe follows
6 slices streaky smoked bacon
Salt and freshly ground pepper
2 tablespoons sunflower oil
1 medium onion peeled
Gravy:
Chicken neck and giblets
1 bay leaf
1 small onion
1 carrot, cut into pieces
8 peppercorns
2 tablespoons all-purpose flour
Splash white wine, if desired

Roast Potatoes, recipe follows

Serving suggestion: gravy, stuffing and roast potatoes


Position an oven rack in the middle of the oven and preheat to 425 degrees F.
To prepare the chicken, lift the skin gently with a knife and insert some small pieces of butter and slices of lemon under the breast.

Make a ball of the stuffing and place in the cavity. Tie the chicken together with a string. Lay 6 pieces of streaky smoked bacon over the chicken. Season with salt and freshly ground pepper. Rub salt and butter into the skin. Heat oil in roasting pan and put the chicken and the onion into it. Cook for 1 hour and 30 minutes. Baste the chicken thoroughly every 20 minutes. After 1 hour and 10 minutes remove the crispy bacon slices and place them on a dish for serving. Return the chicken to the oven for another 20 minutes.

While the Chicken is cooking, start the gravy:

To make stock, combine the giblets with a bay leaf and an onion in a saucepan. Cover with water and bring to a boil. Add carrot and peppercorns. When the chicken is cooked, transfer it to a plate and keep warm. Put the roasting tin on heat and drain off fat with a spoon. Add 2 tablespoons of flour to the juice. Keep stirring. When the juice is brown add the stock. Sieve the gravy to remove any lumps. Add a splash of white wine if desired.


Stuffing:
1-ounce butter
1 small onion finely chopped
1 tablespoon fresh sage finely chopped
1 small bunch parsley, leaves finely chopped
2 ounces fresh bread crumbs
1 egg, beaten
1/2 lemon, juiced
Lemon rind, grated
Salt and freshly ground black pepper

In a medium saucepan melt the butter and sweat the onions until translucent. Combine the chopped herbs, breadcrumbs, beaten egg, lemon juice and zest in a medium-mixing bowl. Add onions and mix thoroughly.
Yield: 4 to 6 servings


Roast Potatoes:
12 potatoes, peeled
Flour, for coating
2 tablespoons sunflower oil, for roasting

Preheat oven to 425 degrees F.
Parboil the potatoes. Coat them in flour. Put in a roasting tin with very hot sunflower oil. Roast for 30 minutes.

Yield: 4 to 6 servings

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Poulet a la Catalane (From France)

1 free-range chicken, cut into large pieces, leaving skin on
Olive oil, for sauteeing
1 slice smoked duck breast, roughly chopped
1 large onion, chopped
2 cloves garlic, chopped
1 slice unsmoked bacon, cut into cubes
5 tomatoes, peeled and pureed
1 cup tomato concentrate/puree
2 1/4 cups water, plus 2 cups water, for blanching
1 1/2 tablespoons all-purpose flour, for thickening
Pinch salt
Freshly ground black pepper
2 bitter oranges, blanched *see cooks note (recommended: Bigerades)
Serving suggestion: boiled potatoes

Special equipment: a large heavy bottomed pot

*Cooks Note: To blanch the oranges, boil 2 cups of boiling water in a small saucepan. Add oranges and boil for 1 minute. Remove and leave to cool. Blanching the orange removes the bitterness.


Saute the chicken pieces in olive oil in the pot until they are golden brown. Add the duck breast and saute another few minutes. Remove and reserve on a plate.
Brown the onions and garlic in the chicken drippings. Remove from the heat and reserve.

Fry the bacon in another pan. *Cooks note: don't use any oil as there is enough fat in the bacon. When the bacon is crisp and the fat is rendered, combine with chicken and duck breast and set aside.

Mix the peeled tomatoes with the tomato concentrate and puree. Heat them in another casserole until they turn slightly golden. Add 1 1/2 tablespoons of the flour to thicken. Add the onions and garlic to the tomato mixture. Add the chicken, bacon, and duck and cover with 2 1/4 cups of water. Add salt and freshly ground black pepper. Bring to a slow simmer and cook for 40 minutes. Add 3 slices of blanched orange to casserole and leave for 15 minutes to allow the orange aromas to permeate the chicken. Then remove them and reserve for garnish.

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Using these two ideas, he made his own "Ultimate":

The Ultimate Roast Chicken

1 (5 1/2 pound) free-range chicken
1/2 bunch each fresh oregano, thyme, and parsley
1/4 pound unsalted butter, softened
Kosher salt and freshly ground black pepper
1 orange, halved
1/2 head garlic
1 medium white onion, halved, plus 1 onion
6 strips smoked bacon
2 tablespoons all-purpose flour
1 1/2 cups chicken broth
1/4 cup dry sherry
Serving suggestion: roast potatoes, watercress and gravy.


Preheat oven to 425 degrees F.
Rinse the chicken with cool water, inside and out. Pat it dry with paper towels. Divide the herbs, keeping 1/2 of them whole. Finely chop the other half. In a small bowl, mash the softened butter with the chopped herbs, until combined. Rub the herbed butter under the skin, as well as all over the outside of the chicken. Season the bird all over with salt and pepper. Stuff the cavity with the orange, garlic, 1 onion, and the remaining herbs. Tie the legs together with kitchen twine to help hold its shape. Place the chicken, breast-side up, in a roasting pan. Put the remaining onion into the pan, which will help color and flavor the sauce. Lay the strips of bacon across the breast of the chicken and roast for 25 minutes.

Remove the bacon and baste the chicken with the drippings and cook for another 25 minutes to brown the skin. The chicken is done when an instant-read thermometer reads 165 degrees F when inserted into the thickest part of the thigh (the legs of the chicken should wiggle easily from the sockets too.) Remove the chicken to a platter and let stand for 10 minutes, so the juices settle back into the meat before carving.

Meanwhile, remove the softened onion from the roasting pan. Tilt the pan so the drippings collect in 1 corner, skimming off as much fat as possible, and leaving the drippings. Place the roasting pan on top of the stove over medium heat and take a wooden spoon to scrape up the flavor from the bottom of the pan. Stir the flour into the drippings to make a roux-like paste. Pour in the chicken broth in stages; continue to stir to dissolve the flour evenly to prevent lumps. Stir in the sherry and season with salt and pepper.

To serve, carve the chicken tableside and squeeze the oranges from the cavity over the meat.

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I want to try these. Especially the recipie from France. It looked SO good! THIS guy is great. I love his personality, and yes, I think he's REAL easy on the eyes. 

Phoenix's Citrus Chicken

Preheat oven to 450 F.

You'll need:

3 kg/6lb roasting chicken.
6 medium potatoes, cut in chunks or quarters.
1 medium organge, one have thinly sliced, other half in chunks.
1 lemon, one half thinly sliced, other half in chunks.
1 really large onion, Spanish or big yellow.
1 head of garlic.
2 stalks of celery, cut into chunks.
2 large carrots, cut into chunks.
1/4 cup dried parsley, or one third fresk, chopped finely.
1 cup margarine.
1 tablespoon olive oil.
8 strips bacon.
Pinch of Sea salt and fresh ground pepper, if desired. You don't need it, really, except maybe a little of each INSIDE bird.

Rinse chicken in cold water, for about 10 minutes, pat dry. Loosen chicken breast from skin, by sliding yoru fingers up between beast and skin. Take thinly sliced orange and lemon, one each, and slide under chicken skin, till all the slices are used up, and even under skin. Slice onion in half, cross-wise, and take top off garlic head (Not root, other end), and set aside for a moment.

Take margarine, and mix well, with olive oil, and parsley. Add a little salt and fresh pepper, if desired. Set aside.

Take bird, and stuff it with one half of onion cut in chunks, garlic head, and chunks of lemon and orange. Tie legs together with twine, to keep goodies in bird. Place chicken in a large, slightly oiled, roasting pan. Coat entire chicken with margarine mixture. Lay bacon strips across chicken, to cover skin. Place half the onion face down beside chicken, and surround chicken with carrot and celery chunks.

Bake uncovered, for about 20 minutes, on center rack, and then turn heat down to 400/375F, depending on how efficient your stove is. Baste (and I cannot stress this enough) EVERY 20 MINUTES, with chicken juices, turning bird around, every once in awhile.

This size chicken takes about 3 hours to cook, maybe a little longer. 2 hours into the process, put potato chunks, around chicken. At this time, remove bacon, and continue to baste bird.

You can check for doneness with a meat thermometer, if you like. (Internal temp should be 190F).


Let me know how it turned out, for those of you who try it, ok? I did this for the first time, and it turned out moist, citrusy, and tastety!

This makes it's own gravy.

After the bird is out of the pan, and the chunks of veggies and taters too, take all the fat you can out of the pan. Heat up, on stove top, and add about a cup or so, of chicken stock, or consume, dilute 50/50. *Too salty, otherwise*

Bring to boil, and take about 3 tablespoons cornstartch to 1/2 cup cold water, and add cold water mixture to gravy in pan. Cook till thickened.

Corn startch adds a beautiful gloss to gravies, and isn't as "heavy" in your tummy.

Spicy Chicken Legs.

*Can be doubled easily. If you are making six legs, you must double everything, except the oil in frying pan.*

You'll need:

3 chicken hind quarters, thighs and legs left attached, and rinsed.
1 Red bell pepper and 1 green bell pepper, cut into chunky slices. *Start at bottom, slice thickly. Middles pop out easy.*
3 stalks of celery, washed, cut into thirds.
3 carrots, peeled, and cut into big chunks.
About 1/2 cup oil, for frying IN pan, and about 1/4 oil for baking in oven. Your choice, but olive oil is NOT recommended. Veggie, sunflower or corn, please.

1/4 cup Montreal Chicken spice. Now, if you can't get this in the states, *any* prepared spice for chicken will do, ok?

*OR*

Mix 1 tblspn. each of: garlic powder, onion powder, black pepper, sea salt, parsley (dried), chillie flakes, with 1 teaspn. of each dried oregano, and paprika.

Preheat oven to 350F.

Take chicken, coat in some spice, and fry, in 1/2 oil in frying pan till browned, skin side down. Do not turn over. *I repeat, do not turn chicken.*

While chicken is frying, take a baking pan or dish, large enough for all the veggies and chicken, and put 1/4 cup oil in bottom. Take cut up chunks of veggies, and put them in pan, mix them around alittle, coating them. IF you are NOT using the Montreal spice, you can add a pinch of sea salt, and fresh cracked pepper, and toss veggies lightly. *Just a little.*

Once chicken is browned on skin side, arrange chicken on top of veggies, skin side up, so the golden part shows. Pour most of oil your fried chicken in, over the top of arranged chicken. Spinkle pan's contents with any left-over spice you have. Place in oven for 20 minutes, and turn heat down to 300F. Continue baking, till chicken is done, about 2 hours, or so.

Start to prepare 1 cup egg noodles, according to package directions.

Once chicken is done, remove it and veggies from pan, and drain off excess grease, leaving the little tasties in the bottom. Add 1 cup water, scraping bottom, and bring to boil. Take 1 tablespoon corn starch and mix with 1/2 cup COLD water, add to pan, and allow mixture to thicken.

Take peppers, carrots, celery, and make sure they are *manageable sizes*, then add to gravy. Drain noodles very well, and add gravy mixture to noodles.

The Recipe - Ingredients
Part I.
2 lbs. boneless chicken breast
1/4 cup yogurt
3 t. minced ginger
3 t. crushed garlic
1/4 t. white pepper
1/4 t. cumin powder
1/4 t. mace
1/4 t. nutmeg
1/4 t. green cardamom powder
1/4 t. chili powder
1/4 t. turmeric
3 T. lemon juice
4 T. vegetable oil
Melted margarine (for basting)
Part II.
5 oz. tomato paste
10 oz. tomato puree
2 lbs. tomatoes, chopped
2 t. ginger paste
2 t. garlic paste
2 t. green chilies
1 T. red chili powder
2 t. cloves
8 green cardamoms
salt to taste
3 T. butter
2/3 cup cream
1 t. fenugreek
2 t. ginger, julienned
honey to taste
The Method :
Whisk all of the ingredients in Part I together in a large bowl. Add the chicken breast, cut into 2 inch cubes. Marinate overnight in the refrigerator. Preheat oven to 350ºF. Bake the chicken for 8 minutes, basting with margarine twice. Drain excess marinade and bake for another 2 minutes.
While doing this, make the sauce in Part II. Deseed and chop green chilies. Put tomatoes, tomato paste and tomato puree in a pot and add approximately 4-1/4 cups of water. Add ginger and garlic paste, green chilies, red chili powder, cloves, cardamoms, and salt. Cook over low heat until reduced to a thick sauce. Strain through a strainer and bring to a boil. Add butter and cream. Stir. If the sauce tastes sour, add honey to taste. Add fenugreek and ginger juliennes, stir, and serve with the chicken.

ONE-DISH CHICKEN BAKE

PREP: 10 MIN
TOTAL: 45 MIN

INGREDIENTS:

1 (6oz.) pkg. Stove Top Stuffing Mix
1 1/2 C Hot Water
1/4 C butter
6 boneless skinless chicken breasts (1 1/2 lb.)
1 pkg. (10oz.) mixed vegetables
1 can (10oz.) condensed cream of mushroom soup
1/3 C Sour cream OR milk

METHOD:

Preheat: to 375 Degrees F.
Mix: stuffing mix, water and butter and set aside
Place: chicken breasts in 3x9-in baking dish. Add vegetables. Mix soup and sour cream; pour over chicken. Top with stuffing.
Bake: for 35 min. or until chicken is cooked through.

Makes 6 servings.

CRISPY CHICKEN ROLLUPS

6    boneless skinless chicken breast halves, pounded to 1/4-inch thickness (about 1-1/2 lb.)
6 slices OSCAR MAYER Deli Style Smoked Ham
6 KRAFT DELI DELUXE Swiss DELI THIN Natural Swiss Cheese Slices, halved lengthwise
2 eggs, beaten
14 PREMIUM Saltine Crackers, finely crushed
3 Tbsp. margarine or butter, melted

TOP each chicken breast half with 1 ham slice and 2 cheese halves centered on chicken. Roll up; secure with toothpicks.
DIP in eggs; coat with crushed crackers. Place chicken rolls in greased 13x9-inch baking dish; drizzle with margarine.
BAKE at 350°F for 40 minutes or until cooked through.

PREP TIME: 25 MINUTES
MAKES: 6 SERVINGS

TediP gave me this recipe and I made it and I tell you this is good!!!!!!
For those of you who still want the tried and true ground beef, I imagine you could use that instead of the ground turkey. Made it last night and I am having meatloaf sandwiches tonight with it. YUM!

Turkey Meatloaf

• 10 oz. package chopped spinach (defrosted and drained)
• 5 slices white bread
• 1 onion
• 1 Tb. oil
• 2 eggs
• 1/2 cup milk
• 1 1/2 tsp. basil
• 2 tsp. salt
• 1 tsp. pepper
• 2 lbs. chopped turkey
• 2 tsp. lemon juice
• 1/2 cup ketchup
• 2 Tb. butter

1. Butter large baking pan.
2. Process bread into crumbs.
3. Chop onion and saute until soft.
4. Whisk eggs with milk, basil, salt and pepper Add spinach, onion, turkey, bread and lemon juice.
5. Mix well.
6. Put into 9x5 baking pan (make sure you do - I cheated and used a meatloaf pan and couldn't baste). Brush with ketchup.
7. Baste loaf with butter after 30 min and continue to bake, basting occasionally. Approximately 30-35 min. more.
8. Bake at 350. I found that it had to cook for about another half hour - so check it when you hit the 1 hour mark.

Ducky's Mexican Chicken


You will need:

• 4 or 5 bonless chicken breasts.
• 1 big bag of Frito Lay Scoops
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 cup of milk
• 1 small can of chopped green chilies
• 1 huge block of Monterey Jack or Colby Jack Cheese
• sour cream and salsa
  
  
  1. Preheat oven to 400 degrees while you grease a 9x13inch baking pan.
  2. While the oven is preheating, boil your chicken breasts until they are cooked through.
  3. Mix both soups, milk and green chilies, cover and set in the fridge.
  4. Grate all the cheese. Cover and put in fridge as well.
  5. Lay half the Scoops in the bottom of the pan.
  6. When chicken is done, cool in water and pick off all the hard parts, and tear into bite sized bits. Lay half the chicken on top of the scoops, spread evenly.
  7. With a ladel, carefully spread half the soup mixture over the chicken and chips, and then spread half the cheese over the mixture.
  8. Repeat steps 5-7.
  9. Put the Dish in the oven and bake about 45 minutes, or until the soup mixture is bubbling from the sides.
  10. Garnish with sour cream and salsa if you wish and enjoy.

Creamy Chicken Enchiladas

Prep: 35 minutes
Bake: 25 minutes
Cook: 15 minutes

Ingredients
• 1  pound skinless, boneless chicken breasts
• 1  14-ounce can chicken broth
• 1/2  teaspoon black pepper
• 8  cups torn fresh spinach or one 10-ounce package frozen chopped spinach, thawed and well drained
• 1/4  cup thinly sliced green onion
• 2  8-ounce carton light dairy sour cream
• 1/2  cup plain low fat yogurt
• 1/4  cup all-purpose flour
• 1/2  teaspoon salt
• 1/2  teaspoon ground cumin
• 1  cup milk
• 2  4-ounce cans diced green chili peppers, drained
• 12  7-to 8- inch flour tortillas
• 1  cup shredded cheddar or Monterey Jack cheese (4 ounces)
• Chopped tomato or salsa (optional)
• Thinly sliced green onion (optional)

Directions
1. In a large skillet place chicken, chicken broth, and 1/2 black pepper. Bring to boiling; reduce heat. Cover and simmer for 12 to 14 minutes or until chicken is no longer pink. Drain well. When cool enough to handle, using 2 forks, pull meat apart into shreds. (You should have about 3 cups). Set aside. 
2. If using fresh spinach, place spinach in a steamer basket over boiling water. Reduce heat. Steam, covered, for 3 to 5 minutes or till tender. (Or, cook in a small amount of boiling water, covered, for 3 to 5 minutes or until tender.) Drain well. 
3. In a large bowl combine the shredded chicken, cooked fresh spinach or thawed and drained frozen spinach, and the 1/4 cup green onion; set aside. 
4. In a bowl whisk together sour cream, yogurt, flour, salt, and cumin until smooth. Stir in milk and chili peppers. Divide sauce in half. Set 1 portion aside. 
5. For filling, combine 1 portion of the sauce and the chicken mixture. Divide filling among tortillas. Roll up tortillas. Place, seam side down, in two ungreased 2-quart-rectangular baking dishes. Divide remaining sauce evenly between the two casseroles. 
6. Bake, uncovered, in a 350¿ F oven about 25 minutes or until heated through. Sprinkle with remaining cheese; let stand for 5 minutes. Transfer to a serving platter, if desired. 
7. To serve, garnish with chopped tomato or salsa and additional green onion, if desired. Makes 12 servings. 
Make-Ahead Tip: One or both casseroles may be chilled or frozen. Prepare enchiladas as directed through step 5, except do not spoon sauce over the casserole(s) to be chilled; add sauce to casserole(s) to be frozen. Transfer sauce to an airtight container; cover and chill in the refrigerator. Cover the baking dish and chill in the refrigerator for up to 24 hours. To bake, spoon the reserved portion of sauce over the chilled enchiladas. Bake, uncovered, in a 350¿ oven about 40 minutes or until heated through. Sprinkle with cheese. Let stand 5 minutes. Serve as above.

For frozen casserole, thaw enchiladas overnight in refrigerator. Bake casserole, covered, in a 350¿ oven for 20 minutes. Uncover and bake 20 minutes more or until heated through. Sprinkle with cheese; let stand for 5 minutes. Serve as above. 

Nutritional Information
Nutritional facts per serving
calories: 287, total fat: 15g, saturated fat: 8g, monounsaturated fat: 4g, polyunsaturated fat: 1g, cholesterol: 51mg, sodium: 460mg, carbohydrate: 21g, total sugar: 2g, fiber: 3g, protein: 17g, vitamin A: 0%, vitamin C: 18%, calcium: 23%, iron: 17%

Minnesota Chicken

Prep: 30 minutes
Bake: 30 minutes

Ingredients

• 1 cup hot cooked wild rice (1/2 cup uncooked)
• 1 cup ricotta cheese
• 1/3 cup finely shredded Parmesan cheese
• 1/3 cup bottled minced roasted garlic or 2 tablespoons minced garlic (about 12 cloves)
• 1 teaspoon snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
• 1/2 teaspoon snipped fresh parsley (optional)
• Salt and pepper
• 6 skinless, boneless chicken breast halves (about 1 1/2 pounds total)
• 2 tablespoons butter
• 1 recipe Red Pepper Sauce
• Fresh chives (optional)

Directions:

1. For stuffing, in a medium bowl stir together the wild rice, ricotta cheese, Parmesan cheese, roasted garlic, rosemary, and, if desired, parsley. Season to taste with salt and pepper. Set aside.

2. Place each chicken piece between 2 pieces of plastic wrap. Pound lightly with the flat side of a meat mallet into a rectangle about 1/8 inch thick. Remove plastic wrap. Spoon about 1/3 cup of the stuffing into the center of each chicken piece. Fold in bottom and sides; roll up. Secure with wooden toothpicks.

3. In a large skillet cook chicken on all sides in hot butter over medium heat until brown. Transfer chicken to a 2-quart rectangular baking dish. Set aside the skillet for sauce.

4. Bake chicken in a 350¿ oven for 30 to 35 minutes or until chicken is no longer pink. Discard toothpicks.

5. Meanwhile, prepare the Red Pepper Sauce. To serve, cut each chicken roll into slices. If desired, garnish with fresh chives. Spoon the sauce over chicken.

Makes 6 servings.

Red Pepper Sauce: In the reserved skillet combine 1/4 cup chicken broth and 2 tablespoons wine or chicken broth. Cook about 2 minutes or until reduced by half, stirring to loosen browned bits. Stir in 2 tablespoons chopped green onion, 1 tablespoon minced shallot or green onion, 1 1/2 teaspoons snipped fresh parsley, and 1 clove garlic, minced. Cook for 1 minute. Stir in 1 cup whipping cream. Bring to boiling; reduce heat to medium. Cook for 3 to 4 minutes or until slightly thickened, stirring occasionally. Stir in one 12-ounce jar roasted red sweet peppers, drained and cut into strips, and 4 teaspoons snipped fresh chives.

Note: You can buy the minced roasted garlic and the roasted red sweet peppers in jars in some supermarkets or specialty shops. To roast your own sweet pepper, cut 1 medium red sweet pepper in half. Remove and discard stem, seeds, and membranes. Cut each pepper half in half again. Place pepper pieces, cut sides down, on a foil-lined baking sheet. Bake in a 425 oven for 20 to 25 minutes or until the pepper skin blisters. Remove pepper pieces from baking sheet; wrap in foil. Let stand for 30 minutes. Remove and discard skin from pepper pieces; cut into strips.

Nutritional Information
Nutritional facts per serving
calories: 444, total fat: 29g, cholesterol: 150mg, sodium: 280mg, carbohydrate: 14g, fiber: 1g

Vegetable Chicken Sandwich

Ingredients

• 1/3 cup (75 mL) vegetable oi
• 1/3 cup (75 mL) soy sauce
• 2 tbsp (25 mL) each white vinegar and ketchup
• 1 tbsp (15 mL) dry mustard
• 3 cloves garlic, minced
• 1/2 tsp (2 mL) pepper
• 4 boneless skinless chicken breasts
• 8 thick slices zucchini
• 2 thick slices red onion
• 1 sweet orange pepper, quartered
• Pinch salt
• 4 kaiser rolls, halved
• 1/4 cup (50 mL) aioli or mayonnaise
• Leaf lettuce


Preparation

1. In bowl, whisk together oil, soy sauce, vinegar, ketchup, mustard, garlic and pepper; set aside 1/2 cup (125 mL). Add chicken, turning to coat. Cover and refrigerate for at least 30 minutes or for up to 2 hours.
2. In glass dish, pour reserved marinade over zucchini, onion and orange pepper; turn to coat. Marinate for 30 minutes.
3. Discarding marinade, sprinkle chicken with salt. Place chicken, zucchini, onion and pepper on greased grill over medium-high heat; close lid and grill until tender and chicken is no longer pink inside, about 6 minutes per side for chicken and 8 minutes per side for vegetables. Slice pepper.
4. Spread cut sides of rolls with aioli. Sandwich lettuce, chicken and vegetables in rolls.
   
   Nutritional information
   Per serving: about 530 cal, 40 g pro, 22 g total fat (2 g sat. fat), 41 g carb, 3 g fibre, 92 mg chol, 978 mg sodium. % RDI: 8% calcium, 23% iron, 3% vit A, 80% vit C, 38% folate.

Country Capt. Chicken 

2/3 cup flour
1 Tb. sweet paprika
4 bonless, skinless chicken breasts (I use thin)
3 boneless, skinless chicken thighs
salt and pepper, to taste
2 Tb. olive oil
2 Tb. butter
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1/4 cup golden raisens
2 ouces sliced almonds, lightly toasted
1 medium onion
2-3 large cloves garlic, smashed
1 Tb. curry powder
1 cup chicken stock
1 can diced tomatos in puree

Combine flour and patrika in shallow dish.  Season chicken with salt and pepper, to taste.  Cut each chicken breast and thigh in half on an angle.  Coat chicken pieces in flour mixture.

Heat oil in skillet over medium heat.  Add oil to pan.  Brown chicken and remove from skillet.  Add butter to pan, then stir in peppers, onions, and garlic.  Season with salt and papper, to taste.  Saute 5-7 minutes.  Add curry, stock, tomatos and raisens.  Add chicken back to pan and simmer over moderate heat for 5 minutes to combine flavors and finish cooking chicken thoroughly.

Just before you serve, toast up the almonds and garnish on top when you serve.  (Watch it, they burn REAL easy if you aren't watching them!)

Serve over noodles or rice.


NOTE:  I usually make it up and then let it simmer in a large pot or crock pot for a couple hours.  The longer it cooks, the more the flavors meld together.  It does really only take the 30 minutes to throw it together (it's from the 30 minute meals on FoodTV.)

Chicken Divan

2 packages frozen broccoli
8 chicken breasts - halved
2 cans Campbells cream of chicken soup
1 cup mayo
2 Tb. lemon juice
2 tsp. curry
grated cheddar cheese

Cook vegetables until just tender, drain well and put in a single layer  in a 9x13 pyrex pan.  Arrange chicken on top.  Mix soup, mayo, lemon juice, and curry and pour over chicken.  Sprinkle with cheddar cheese and bake in 350 oven until bubbly. 


NOTE:  Can be frozen.

Hot Chicken Salad

2 c. chopped cooked chicken
2 c. diced celery
1 can slivered almonds
1 cup potato chips, crushed
3 eggs - hard boiled and chopped

Mix:

1 1/2 can cream chicken soup
3/4 c. mayo
1 ts. salt
4 tsp. grated onion
1 tsp. pepper

In 9" square casserole, layer one half chicken, eggs, celery, and almonds. Cover with half soup mixture.  Repeat with another layer of chicken, eggs, celery, and almonds, followed by balance of mayo mixture.  Top with crushed potato chips.

Bake at 375 about 30 minutes, or until hot throughout. 

NOTE:  May be prepared and frozen, but do not add crushed topping until ready to heat.

Chicken 'N Noodles

2 carrots, slided
2 onions, sliced
2 celery stalks with leaves, cut in 1" pieces
1 3 lb. whole broiler/fryer chicken
2 tsp. salt
1/2 tsp. coarse black pepper
2 cups chicken broth
1/2 to 1 tsp. basil

Put carrots, onions, and celery in bottom of Crock Pot.  Add whole chicken.  Top with salt, pepper and liquid.  Sprinkle basil on top.  Cover and cook on low 8-10 hours.

Remove chicken and vegetables from pot.  Turn Crock Pot on high and when broth is bubbling, add noodles.  Stir well and cover.  Cook 30-45 min., stirring occasionally. 

NOTE:  May be turned to low and held for serving up to 3 hours.

Homemade Noodles

1 Beaten egg
1/2 tsp salt
2 Tbsp milk
1 C sifted flour

Combine eggs, salt, & milk then add flour to make stiff dough. Knead for a minute or two then cover and let rest 10-15 minutes.
Roll out on floured surface. Let stand 2 minutes before cutting.
I believe mom said to roll them to 1/8 inch thickness and cut them as wide as you want really.
(it is possible to roll the dough up to cut...but my mom doesn't cause she has problems with them all sticking together, but her mother DID)
Dry noodles 2 hours after cutting.
Cook (boil) 20 minutes.

this recipie is usually Doubled mom said just for her and dad and if she is expecting company she triples it or more. you might have to play with it a bit to get it perfect for you!

pretty simple and TOO Die for...at least IMO! But after all she IS my mom and that is what I'M used to!

Chicken Rice Divan

From Uncle Ben's Classic rice......

Need:
Package of Uncle Ben's Classic rice broccoli and cheese (or any other, I guess, you like would work).
4 butterflyed boneless chicken breasts, or some to pound out.
4 slices of Gruyere cheese or mozzerella.

Make packaged rice (broccoli and chese) according to directions.

Just before rice is done, melt 1 tblspn. butter or margarine in in a non-stick pan, over medium heat. Lightly brown butterflyed/pounded chicken (I plan on pounding mine out flat a little.)  breast on both sides, until pink is no longer in middle.

Place on baking sheet, and spoon rice over chicken. Top with a slice of Gruyere cheese (Or I am guessing you could prolly use mozzerella...... don't think G will eat what they suggest), and broil till cheese is melted and slightly brown, about 3 minutes.

(This sounds not only easy, but good.)

Chicken Old Ladies On A Bus

2 lbs. chicken
1/3 cup orange marmalade
1/3 cup barbecue sauce
2 Tb. worcheshire sauce
2 Tb. lemon juice.

Mix all.  Put chicken, skin side up, in foil lined 9x13 pyrex pan.  Season with salt & pepper.  Pour mixture over chicken.  Bake at 350 1 hour and then baste and turn heat up to 400 and bake another 15 min.

Tonight I used chicken cutlets which were thin, so I only cooked it for 30 min. at the 350 and 10 at the 400.  It was just as good as if using chicken with skin.

Curing and Smoking Turkey

http://www.uga.edu/nchfp/how/cure_smoke/smoked_turkey.html

Turkey Tetrazzini

7 oz uncooked fettuccine or linguine noodles
2 cups chicken broth
2 cups milk
1/2 cup flour
1/4 cup butter
1/2 tsp salt
1/4 tsp pepper
2 cups cut-up cooked turkey
1 cup sliced black olives
1 cup shredded cheddar cheese

Heat oven to 350.  Cook and drain pasta.  Mix broth, milk, flour, butter, salt and pepper in a 3qt saucepan.  Heat to boiling over medium heat, stirring constantly.  Boil and stir 1 minute.

Stir in pasta, turkey and olives.  Spread in ungreased 2qt casserole dish.  Sprinkle with cheese.  Bake uncovered 25-30 minutes or until hot and bubbly.

Chicken Nuggets

Makes 2 servings

Prep: 20 minutes
Bake: 7 minutes

Ingredients
1/3  cup crushed cornflakes
1/2  teaspoon paprika
1/4  teaspoon garlic powder
1/4  teaspoon dried oregano, crushed
  Dash ground red pepper (optional)
1 slightly beaten egg white
8  ounces skinless, boneless chicken breast halves, cut into 1-inch pieces



Directions
1. In a plastic bag combine crushed cornflakes, paprika, garlic powder, oregano, and, if desired, red pepper. Place egg white in a small bowl. 

2. Dip chicken pieces into egg white, allowing excess to drain off. Add pieces, a few at a time, to cornflake mixture; shake to coat well. 

3. Place chicken pieces in a single layer in a shallow baking pan. Bake in a 450 degree F oven for 7 to 9 minutes or until chicken is no longer pink. Makes 2 servings.

4 pounds chicken breast
1 green pepper
1 red pepper
1/2 cup chopped green onion

Ingredients A:

4 tablespoons sherry
1 teaspoon salt
1 egg
4 tablespoons cornstarch

Ingredients B:

4 tablespoons red pepper sauce
1/2 cup sugar
8 tablespoons vinegar
8 teaspoons sesame oil
8 teaspoons cornstarch
1/2 cup water
8 tablespoons soy sauce
4 teaspoons chopped ginger

Skin and bone chicken breast and cut into 1 inch square pieces. Marinate in ingredients A for 1/2 hour. Mix ingredients B in a bowl and set aside. Cut up green and red peppers in 1 inch pieces and set aside.

Deep fry marinated chicken until golden brown in a sufficient amount of cooking oil over medium heat. Drain and set aside. Heat a skillet or wok and place 4 tablespoons cooking oil in wok until it begins to smoke. Add chopped green onions and stir fry until golden brown. Add ingredients B and stir fry until mixture thickens. Add the fried chicken, green and red pepper chunks and stir for 1 minute, or until hot. Garnish with parsley or tomatoes.

i tested this one on my family the other night and they loved it!!!

Country Style Casserole

2 cans cream of chicken soup
3/4 c mayo
1/2 c milk
3 T honey
2 T dijon mustard
4 C cooked cubed chicken or Ham
1 32 oz. package frozen hash browns thawed i used shredded but next time will try the southern style.
1 C sliced frozen carrots thawed optional. i used a can of mixed vegetables drained.

in a bown combine first six ingredients. i wanted a zippier taste and added more mustard to taste. add the vegetables.

grease a 9x13 baking dish and put the hasbrowns on the bottom. put the soup mixture on top. cover and bake at 350 for 45-50 minutes. uncover and bake an additional 15 minutes until bubbly.

Bella Braised Chicken


1 tablespoon unsalted stick margarine
2 onions, chopped
2 celery stalks, diced
1 carrot, diced
2 garlic cloves, minced
3 tablespoons all purpose flour
¼ teaspoon fresh ground pepper
Six 4-ounce skinless boneless chicken breasts
1 tablespoon olive oil
One 14 ½ ounce can of diced tomatoes
1 cup low-sodium chicken broth
½ cup dry white wine
2 tablespoons minced parsley
1 teaspoon dried thyme leaves



Preheat oven to 325.
In a large nonstick skillet, melt the margarine. Add the onions, celery, carrot and garlic; cook, stirring as needed, until softened about 5 minutes. Transfer the vegetables to a 3-quart Dutch oven or casserole.
In a gallon size sealable plastic bag, combine the flour and pepper. Add the chicken; shake to coat.
In the same skillet, heat the oil. Add the chicken and brown 2 minutes on each side. Arrange the chicken on top of the vegetables. Return the skillet to heat; add the tomatoes, broth, wine, parsley and thyme. Cook, scraping the browned bits from the bottom of the skillet, until the liquid comes to a boil; pour over the chicken. Bake, covered, until the chicken is cooked through, and the vegetables are tender, about 1 hour.


Serve over rice.



Also happens to be a Weight Watchers recipe. You can make a large quantity for a group also.

Chicken & Green Chile Rice!

Cook enough rice for 8 servings according to directions on box.

3 to 4 Green Chilie's diced
2 or 3 Jalapeno's diced (if you want some heat)
1 White or Yellow Onion diced
5 or 6 cloves of Garlic through a press

Sautee Green Chile's, Jalapeno, Onion, & Garlic in olive oil until onion is translucent, mix in one family sized can of Cream of Chicken Soup and half a can of water or chicken broth, mix until smooth, combine with cooked rice, simmer until rice has absorbed liquid... add salt, pepper, a little butter, and a dash of poultry seasoning.

Chicken to go with it follows..........

Whole Chicken
Stuff full with Garlic Cloves, Green Chile Chunks, & Jalapenos, use toothpicks to close up.

Put it in a baking dish covered tight with tin foil and bake at 325 to 350 for about an hour.

Then fire up that barbeque grill.... Grill the Whole Bird, brush with barbque sauce and grill until crispy on the outside.

This Chicken came out so moist, and full of garlic, chile, and jalepeno flavors!

From my friend, Goose:

CHICKEN FRANCESE ENTREE

1 lb. boneless, skinless chicken breasts
1/4 c. all-purpose flour
1/4 c. butter
1/2 c. dry white wine
1/2 c. chicken broth
1 tsp. lemon juice
3/4 tsp. salt
1/2 tsp. thyme
1/4 tsp. pepper

Coat chicken cutlets completely with flour; shake gently to remove excess. Melt butter in 10-inch skillet over medium heat; add chicken. Cook 5 minutes each side until golden brown. Remove chicken and set aside.
Stir in wine, broth, lemon juice, salt, thyme, and pepper. Bring to boil. Return chicken to pan. Spoon pan juice over chicken, cooking chicken about three minutes.

I know a few here love fried chicken, but have an issue with all that oil......

SO.........

I am posting the recipie and giving options for the figure friendly version, and heart heathly.

This is how I make it.

***********************

Get a good fryer at the store. Look it over, and notice fat content.

Cutting up a chicken isn't real hard, everyone knows what they like for pieces and parts, so cut it up accordingly. I ususally cut out the backbones, and save what I can to make stock......

Take your pieces, and soak for at least 2 hours in enough buttermilk to cover....... this can be done in a ziplock baggie big enough to hold it all, too, instead of a bowl. If using a bowl, put the chicken in, cover with buttermilk, and plastic wrap it......


You need at least, like I said, 2 hours minimum......

Overnight is best. The buttermilk retains moisture when frying/baking.

When ready to do the chicken......

Preheat oven to 325F.

TO fry......

Get a heavy bottom deep pot, and fill 1/3 full with a canola oil, or a canola.olive oil blend. Bring up to about 350F......... or until water bounces like a superball in the oil.

Set up 3 plates....... first with seasoned flour..... you season to your taste. second with 3 eggs and a little beer. Third plate with 3 cups flour, a cup of fine cornmeal, and salt and pepper. Dreg chicken first in seasoned flour, then in egg and beer, then in flour cornmeal mixture.......

Now, fry till golden in oil.......... then place in the oven on a cookie sheet.......

The oven removes most of the oil, and still allows it to be crispy.

Takes about an hour to do this, but worth the wait.

Chicken Florentine


Ingredients
2 (10-ounce) packages frozen chopped spinach
6 chicken breast halves (about 4 pounds), cooked, boned, and shredded
2 (10 3/4-ounce) cans condensed cream of mushroom soup
1 cup mayonnaise
1 cup sour cream
2 cup grated sharp Cheddar
2 tablespoons fresh lemon juice
1 teaspoon curry powder
Salt and freshly ground black pepper
1/2 cup dry white wine
1/2 cup freshly grated Parmesan
1/2 cup soft bread crumbs
2 tablespoons butter
**********

Directions

Remove the outer wrappers from the box of spinach. Open 1 end of each box. Microwave on full power for 2 minutes, until thawed. Drain the spinach and put into a large bowl. Add the shredded chicken.

In a medium bowl, combine the soup, mayonnaise, sour cream, Cheddar, lemon juice, curry powder, salt and pepper, to taste, and wine. Whisk together to make a sauce. Pour the sauce over the spinach and chicken. Mix well with a spatula.

Place the mixture into an 11 by 7-inch casserole dish or 2 (9-inch) square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula. Combine the Parmesan and bread crumbs and sprinkle over the top. Dot with the butter.

Wrap the uncooked casserole securely with plastic wrap, then with aluminum foil. Place each pan into a plastic freezer bag and seal. Place into freezer.
Allow casserole to thaw 24 hours in refrigerator. When ready to bake, remove the plastic wrap and foil. Bake uncovered at 350 degrees F for about 30 minutes until bubbly.
__________________

Found this recipe in a Taste of Home Chicken Cookbook. Made this the other night. We liked it.

Honey Garlic Chicken

4 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons honey
2 tablespoons orange or lemon juice
1 tablespoon vegetable oil
1/2 teaspoon salt
dash black pepper
1 to 2 garlic cloves, minced

Place chicken in a greased 13x9x2 baking pan.
In a small bowl, combine the remaining ingredients; pour over chicken.

Bake, uncovered at 400 degrees for 15 minutes.
Broil 4 to 6 inches from heat for 5 - 7 minutes or until juices run clear, brushing occasionally with sauce.

I used the lemon juice. Next time, I am trying the orange.

I could do this... I believe I have everything. What did you serve it with?

I just had green beans and parslied potatoes. (I cube the potatoes, boil them. Drain, add butter or margarine and parsley flakes. Add salt to taste.)

Sounds good; think I'll try it, too. Hope it freezes.

I guess, it would freeze okay. It is chicken.

I'll make it again. I just have to be careful not to overcook it. I tend to overcook chicken.

This one was sent to me from Mum and she asked me to post it so here goes:


Ingredients:

1 lemon
1 tbsp. vegetable oil
4 skinless, boneless chicken breasts
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Broccoli Soup (Regular or 98% Fat Free)
1/2 cup milk
1/8 tsp. ground black pepper
4 cups hot cooked regular long-grain white rice

Directions:

CUT 4 thin slices of lemon. Squeeze 2 tsp. juice from remaining lemon.

HEAT oil in skillet. Add chicken and cook until browned.

ADD soup, milk, lemon juice and pepper. Top chicken with lemon slices. Heat to a boil. Cover and cook over low heat 5 min. or until done. Serve with rice.

Nutrition Information:

using Campbell's® Condensed Cream of Broccoli Soup Calories 451, Total Fat 10g, Saturated Fat 2g, Cholesterol 79mg, Sodium 539mg, Total Carbohydrate 55g, Dietary Fiber 2g, Protein 33g, Vitamin A 5%DV, Vitamin C 8%DV, Calcium 9%DV, Iron 18%DV using using Campbell's® Condensed 98% Fat Free Cream of Broccoli Soup Calories 438, Total Fat 9g, Saturated Fat 2g, Cholesterol 77mg, Sodium 509mg, Total Carbohydrate 53g, Dietary Fiber 2g, Protein 33g, Vitamin A 3%DV, Vitamin C 8%DV, Calcium 8%DV, Iron 16%DV

Reposted:


Originally posted by reebee on Sept. 24, 2002

Here's a basic fried chicken recipe, I got from Alton Brown, on Food TV. I have made it and found it good. I don't know what the buttermilk does, but the chicken had a good flavor.

FRIED CHICKEN

fryer chicken, 8 pieces
2 cups low fat buttermilk
2 tablespoons salt
2 tablespoons paprika
2 teaspoons garlic powder
1 teaspoon cayenne pepper
Flour, for dredging
Crisco shortening, for frying

Place chicken pieces into a plastic container and cover with buttermilk. Cover and refrigerate for 12 to 24 hours. Melt Crisco (over low heat) to come just 1/8-inch up the side of a 12-inch heavy fry pan. Once shortening liquefies raise heat to 325 degrees F. Do not allow oil to go over 325 degrees F.
Drain chicken in a colander. Combine salt, paprika, garlic powder, and cayenne pepper. Liberally season chicken with this mixture. Dredge chicken in flour and shake off excess.
Place chicken, skin side down into the pan. Put thighs in the center, and breast and legs around the edge of the pan. The oil should come half way up the pan. Cook chicken until golden brown on each side, approx. 10 to 12 minutes per side. Drain chicken on a rack over a sheet pan. If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven, especially if it’s a gas oven. Yield: 3 to 4 servings Prep Time: 20 minutes
Cooking Time: 20 minutes


Originally posted by Lil Red Truck on Sept. 24, 2002

I kinda got away from the deep-fryer, and I started "oven-frying" for health reasons.

Oven-Fried Cornflake Chicken

2 eggs, slightly beaten
1/4 cup milk
2 1/2 cups cornflake crumbs (crushed, not pulverized)
1/2 tsp freshly ground pepper
salt to taste
1 3 lb. chicken, cut up
5 tblsp butter, melted

1. Preheat oven to 350F. Mix together eggs and milk in a shallow dish. Mix cornflake crumbs, salt and pepper in a separate dish.
2. Dip chicken pieces first in the egg mixture, then dredge in crumbs to coat evenly.
3. Arrange chicken pieces in a greased 13 x 9 x 2-inch baking dish. Drizzle with melted butter. Bake uncovered for 1 hour.


Oven-Fried Garlic Chicken

2/3 cup bread crumbs
2/3 cup grated Parmesan cheese
1/4 cup minced fresh parsley
1/4 tsp salt
1/8 tsp freshly ground pepper
5 tblsp butter or margarine
3 garlic cloves, minced
1 3 lb. chicken, cut up

1. Preheat oven to 350F. In a shallow bowl, blend together bread crumbs, Parmesan cheese, parsley, salt and pepper.
2. In a small saucepan, heat butter and garlic over very low heat until butter melts. Remove from heat. Brush chicken pieces with garlic butter, then roll in bread crumb mixture to coat.
3. Place chicken skin-side up on a large foil-lined baking sheet. Mix together any remaining crumb mixture and butter and sprinkle over chicken. Bake 1 hour.

Originally posted by Tickled Pink!! on March 17, 2003

Honey-mustard Chicken
1/3 cup dijon mustard
1/3 cup honey
2 tbsp chopped fresh dill (1 tbsp of dried dill)
1 tsp of grated orange peel
2 1/2 lbs of bonless skinless chicken breasts (4 pieces)

Preheat oven to 400 F. Combine mustard, honey,dill and peel in a small bowl.

Line baking sheet with foil. Coat the chicken well. Dip or brush on.

Turn chicken over once. brush remaining sauce over the chicken. bake until juices run clear when you pierce the thickest part of the chicken. (About 30 mins)

Originally posted by Lil Red Truck on April 12, 2003

Amaretto Chicken

2 tablespoons flour
1/2 teaspoon salt
1 teaspoon freshly ground pepper
1 1/2 teaspoon paprika
1 teaspoon garlic salt
6 boneless, skinless chicken breast halves
1 tablespoon oil
2 tablespoons butter
1 tablespoon Dijon mustard
1/2 cup frozen orange juice concentrate
1/4 cup water
2/3 cup Amaretto

Preheat oven to 350F.Combine flour, salt, pepper, paprika and garlic salt. Shake chicken in this mixture. Saute chicken in oil until brown and remove to casserole.
Increase skillet heat to medium high. Melt butter; add mustard, orange juice, water and Amaretto. Stir constantly until liquid is reduced. Pour sauce over chicken and bake, covered, for 45 minutes.
Serves 6.
Only 10.4 grams of fat per serving.

Originally posted by Lil Red Truck on April 18, 2003

Banana Coconut Chicken

1 3-lb chicken, cut up
2 garlic cloves, finely chopped
1 tablespoon soy sauce
1 15-oz can cream of coconut
2 tablespoons cider vinegar
1/3 cup finely chopped celery with leaves
1/4 teaspoon freshly ground pepper
2 tablespoons cornstarch
1 tablespoon rum
4 bananas, sliced
1 teaspoon thinly sliced orange peel

1. Arrange chicken pieces in a 13 x 9 x 2-inch baking dish. In a small bowl, combine garlic, soy sauce, 3/4 cup of the coconut cream, vinegar, celery, and pepper. Mix well. Pour over chicken, cover, and marinate at room temperature for 2 hours, turning occasionally.

2. Preheat oven to 350F. Turn chicken skin-side up and bake for 1 hour, until tender and browned. Transfer to a platter and cover to keep warm.

3. Pour drippings into a measuring cup; skim off fat. Add additional coconut cream to measure 1 cup. Stir in cornstarch. Pour into a small saucepan, add rum, bring to a boil, and cook, stirring constantly, until thickened. Add bananas and orange peel. Pour over chicken.
Serves 4.

Light Broiled Chicken

It can't get any easier than this!

Use this procedure for all grilled or broiled chicken. Vary the flavour with different low-calorie sauces or salad dressings. Try brushing with fresh lemon or lime juice, sprinkle with freshly ground black pepper, or brush with mashed garlic and chili paste.

1/4 cup low-calorie spicy Italian salad dressing
1 3-lb. chicken, cut up

Brush dressing all over chicken. Broil about 6 inches from heat 25 to 30 minutes, or grill slowly over direct heat for 40 minutes, basting occasionally with dressing.

Originally posted by burl on Jan. 16, 2003

BRAISED CHICKEN WINGS

1/4 c. soy sauce
1/2 c. water
1/2 c. brown sugar
1/4 c. sherry (cooking sherry)
1 tsp. dry mustard
10 chicken wings - separated at joints - throw sm. part of top joint away

Combine all ingredients in saucepan. Cover - heat to boiling and simmer 30 minutes. Uncover and simmer 15 minutes longer, basting frequently.

BRAISED SOY CHICKEN

2 tbsp. salad oil
4 green onions
1 (3 lb.) fryer
2 tbsp. sherry
1/4 c. soy sauce
1/4 tsp. sugar
1/4 tsp. ginger
1 tsp. cornstarch

In hot oil, saute chicken and whole green onions until chicken loses its pink color. Stir in the sherry, soy sauce, sugar, ginger and simmer, covered for 30 minutes, until tender, stirring occasionally. Spoon all fat from surface of gravy. Mix cornstarch with one third cup cold water, stir into gravy, cook until thickened. Serve with rice. Serves 3.

ORIENTAL BRAISED CHICKEN & VEGETABLES

2 whole boneless chicken breasts, skin
removed, cut into bite-size pieces
1 tbsp. soy sauce
1 can (8 oz.) water chestnuts,
sliced, drained
1 can (8 1/2 oz.) bamboo shoots,
drained
1 c. bean sprouts, drained
1 c. chopped celery
4 green onions, chopped
8 oz. sliced fresh mushrooms
1 tbsp. cornstarch
1 tbsp. water
1 tsp. instant chicken bouillon
granules
1/2 tsp. salt, optional

In a 2 quart casserole combine chicken and soy sauce. Microwave at high 3-4 minutes, or until chicken is opaque and no longer pink, stirring 2 or 3 times during cooking. Add water chestnuts, bamboo shoots, bean sprouts, celery, green onions and mushrooms. Combine cornstarch, water, bouillon and salt. Stir into chicken mixture; cover. Microwave at high 10-13 minutes, or until vegetables are tender-crisp, stirring 2 or 3 times during cooking.


BEER BRAISED RABBIT OR CHICKEN

2 to 4 chicken breasts, or equivalent rabbit
1 can beer
1/2 bottle chili sauce
1/4 c. flour
4 potatoes, peeled & quartered
2 stalks celery
4 carrots, peeled & quartered
1/2 c. onion, chopped or 1/4 c. dried
onion flakes

Brown chicken or rabbit slightly in small amount of oil. Add other ingredients except for flour. Cook all day in crock pot or bake in covered casserole at 350 degrees for 1 1/2 hours. Thicken sauce by mixing flour in small amount of cold water, then add to sauce. Continue cooking, covered until thickened. Do not over cook vegetables. Serve sauce separately. Arrange vegetables and meat on large platter. Garnish with parsley. Serve with warm rolls or garlic bread. Recipe can be doubled. If made in electric fry pan, add water periodically to maintain sauce.

BRAISED CHICKEN WITH BACON

5 lb. chicken
4 strips bacon
1 onion, finely chopped
1 clove garlic, finely chopped
1 c. chicken broth
1/2 tsp. salt
Black pepper, freshly ground
1 tbsp. cornstarch, dissolved in 2
tbsp. cold water
2 tbsp. parsley, finely chopped

*Clay cook pot necessary. Soak clay pot in cold water for 10 minutes. Truss chicken securely and sit it in the pot, breast side up. Cut bacon into small pieces and fry until crisp. Drain bacon and scatter it over the chicken. Add onion, garlic, chicken broth, salt and pepper. Cover and place in a cold oven. Cook at 450 degrees for 1 1/2 hours. Drain juices into small saucepan. Bring to boil. Stir in cornstarch. Add parsley to sauce. Pour sauce over chicken. Serve with rice or noodles.

Originally posted by burl on Jan. 16, 2003

BRAISED CHICKEN IN FRUIT

3 lbs. chicken pieces
1/4 c. butter or margarine
1 c. orange juice
1/4 c. honey
2 tbsp. lemon juice
1/2 tsp. curry powder
1 tsp. salt
1 (16 oz.) can pear, peaches or
pineapple

In large skillet on medium high heat, melt butter. Add chicken and cook until brown. Mix orange juice, honey, lemon juice, curry powder, and salt in bowl. Dip chicken in sauce and arrange in baking dish, skin side down. Cover with remaining sauce and bake uncovered for 20 minutes. Turn chicken and add fruit on top of chicken. Baste the fruit and bake for 30 minutes or until tender at 350 degrees.

BRAISED CHICKEN WITH POTATOES

1 fryer, cut up
2 tsp. each oil & butter
1 lg. onion, cut into wedges
2 med. potatoes, quartered
1 lg. rib celery, sliced
1 tsp. each salt & thyme
1/4 tsp. pepper
1 bay leaf
1 c. chicken broth or 1 c. hot water
& 1 chicken bouillon cube
1 1/2 c. (10 oz.) green beans or peas

In large heavy skillet brown chicken in hot oil and butter until golden. Add onion, potatoes, celery, salt, thyme, pepper, bay leaf and broth. Bring to a boil; reduce heat; cover and simmer about 30 minutes or until chicken and potatoes are almost tender. Add beans; cover and cook about 10 minutes or until chicken and vegetables are tender. Discard bay leaf. Serves 4.

BRAISED CHICKEN WITH GARLIC, TOMATOES, POTATOES

2 tbsp. oil
1 (3.5 lb.) chicken, cut up
1 c. dry white wine
1 c. chicken broth
24 lg. cloves garlic, peeled
4 lg. firm roma tomatoes
4 sm. thin skin potatoes, cut in half
lengthwise

Brown chicken well in oil and remove. Reduce heat to medium; add garlic and tomato halves, cut side down. Cook until lightly brown (2 minutes). Lift out and set aside, return chicken to pan and add wine, broth, and potatoes. Cook and simmer (25 minutes) until potatoes are tender. Set tomatoes on top of chicken, continue to simmer covered until meat is not pink (5 minutes). Lift all out and set on platter. Keep warm. Boil pan juices uncovered on high heat until reduce to about 1 cup (5 minutes). Pour over chicken and potatoes on platter. NOTE: I add more potatoes and tomatoes. Great with French bread!

TEXAS BRAISED CHICKEN

1 c. finely crushed cracker crumbs
1 tsp. salt
1/2 tsp. pepper
1 (3 to 3 1/2 lb.) chicken, cut up
1 egg, beaten
1/4 c. butter
1 c. water
2 med. tomatoes (chopped)
2 tbsp. chopped green pepper
3 c. hot cooked rice

Combine first 3 ingredients, stirring well; set aside. Rinse chicken with cold water and pat dry. Dip chicken in egg and dredge in cracker crumb mixture. Melt butter in large skillet. Add chicken and cook over medium heat 10 minutes, turning to brown on all sides. Add water; Cover and simmer 30 minutes. Remove chicken from skillet and keep warm. Reserve pan drippings. Add tomatoes and green pepper to pan drippings; cook over medium heat 3 minutes. Stir in rice and mix well. Spoon rice mixture in center of a serving platter; arrange chicken pieces on rice. Garnish with parsley. 4 to 6 servings.

Southern-Fried Chicken

You can substitute peanut or corn oil for frying, but lard will give that true southern-fried flavour.

1/3 cup buttermilk
1/2 cup flour
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1 3 lb. chicken, cut up
2/3 cup lard or vegetable oil

1. Place buttermilk in a shallow dish. Combine flour, salt, and pepper in a plastic or paper bag. Dip chicken pieces in buttermilk. Place one or two pieces at a time in the bag; shake to coat.

2. In a large deep frying pan, melt lard over medium-high heat to 375F. Add chicken pieces and cook, turning frequently, until brown and crisp, 20 to 25 minutes. Drain on paper towels before serving.

Serves 4.

Reposted:


Originally posted by Tess on December 14, 2003

Chicken Tikka Masala

The Recipe - Ingredients
Part I.
2 lbs. boneless chicken breast
1/4 cup yogurt
3 t. minced ginger
3 t. crushed garlic
1/4 t. white pepper
1/4 t. cumin powder
1/4 t. mace
1/4 t. nutmeg
1/4 t. green cardamom powder
1/4 t. chili powder
1/4 t. turmeric
3 T. lemon juice
4 T. vegetable oil
Melted margarine (for basting)
Part II.
5 oz. tomato paste
10 oz. tomato puree
2 lbs. tomatoes, chopped
2 t. ginger paste
2 t. garlic paste
2 t. green chilies
1 T. red chili powder
2 t. cloves
8 green cardamoms
salt to taste
3 T. butter
2/3 cup cream
1 t. fenugreek
2 t. ginger, julienned
honey to taste
The Method :
Whisk all of the ingredients in Part I together in a large bowl. Add the chicken breast, cut into 2 inch cubes. Marinate overnight in the refrigerator. Preheat oven to 350ºF. Bake the chicken for 8 minutes, basting with margarine twice. Drain excess marinade and bake for another 2 minutes.
While doing this, make the sauce in Part II. Deseed and chop green chilies. Put tomatoes, tomato paste and tomato puree in a pot and add approximately 4-1/4 cups of water. Add ginger and garlic paste, green chilies, red chili powder, cloves, cardamoms, and salt. Cook over low heat until reduced to a thick sauce. Strain through a strainer and bring to a boil. Add butter and cream. Stir. If the sauce tastes sour, add honey to taste. Add fenugreek and ginger juliennes, stir, and serve with the chicken.


Italian Roasted Chicken and Potatoes with White Wine and Sage

By The Canadian Living Test Kitchen

Ingredients

3 lb chicken pieces
3/4 tsp each salt and pepper
20 fresh sage leaves
1/4 cup extra-virgin olive oil
12 cloves garlic
5 potatoes (1-1/2 lb), peeled and quartered
1 cup dry white wine

Preparation

Season chicken with half each of the salt and pepper; set aside. Finely chop 4 of the sage leaves; set aside.

In large ovenproof skillet, heat oil over medium-high heat; fry garlic and remaining whole sage leaves until garlic is lightly browned, 1 minute. With slotted spoon, set sage aside for garnish. Remove garlic; set aside. Brown chicken, in batches, 5 to 6 minutes. Transfer to plate.

Add potatoes to pan; sauté until browned, about 7 minutes. Pour off fat. Return chicken and any accumulated juices to pan. Add wine, remaining salt and pepper, garlic and chopped sage; bring to boil.

Roast in 425°F (220°C) oven, basting 2 or 3 times, until sauce is thickened and juices run clear when chicken is pierced, 30 minutes. Serve garnished with reserved fried sage leaves.

Serves 6.

TURKEY MEATLOAF

1 1/2 lb. ground turkey
2 turkey Italian sausages
1 onion, finely chopped
5 cloves garlic, finely chopped
1 egg
Oatmeal
1 (10 oz.) can tomato sauce (or
larger)
Crushed red pepper flakes
Salt
Pepper
Dried parsley

Combine ground turkey, Italian sausage, onion, garlic, egg and about 1/4 of can tomato sauce. Add enough oatmeal for mixture to stick together. Add in red pepper flakes to taste, salt and pepper. Finally add dried parsley. Form into loaf. Place in 13 x 9 inch pan. Pour remaining of tomato sauce over loaf. Bake at 350 degrees for 60 minutes. Slice and serve.

Y'know, I could use some suggestions for what to serve with these things.... Like the sausages....

What sausages?

Hehe, in the other thread.