[ Chicken Recipes ] Chicken Scarpariello

[ Chicken Recipes ] Chicken Scarpariello
Chicken Scarpariello

Makes 6 servings

16 Cut up Chicken Pieces
Salt & Pepper
¼ cup olive oil
½ pound Italian sausage cut into pieces
10 garlic cloves,chopped fine
4 pickled cherry peppers, cut in half, stems removed
¼ cup red wine vinegar
½ cup dry white wine
1 cup Chicken Stock (Canned is OK, but homemade is best)
Chopped fresh Italian parsley

Preheat oven to 475deg. F.
Wash and pat the chicken pieces dry,
Sprinkle with salt and pepper.
Heat 2 tablespoons of the olive oil
in a large skillet. Add as many
pieces of chicken, skin side down as
you can without them touching
Cook the chicken, turning as necessary,
until golden brown on all sides,
about 8 minutes.
Remove the chicken pieces as they brown
and drain them briefly on brown paper.

Place the drained chicken pieces in a
roasting pan large enough to hold
all of them in a single layer.
Repeat with the remaining chicken,
adding more oil to the pan as necessary
and adjusting the heat.
As room becomes available in the
skillet after all the chicken has been added,
tuck in pieces of sausage and
cook, until browned on all sides.
Remove all chicken and sausage from the pan,
add the garlic and cook until golden, being
careful not to burn it. Scatter the cherry peppers
into the skillet, season with salt and pepper
and stir for a minute. Pour in the vinegar and
bring to boil, scraping the browned bits that
stick to the skillet into the liquid and cook
until the vinegar is reduced by half. Add the white wine,
bring to a boil and boil until reduced by half,
about 3 minutes.
Pour in the stock and bring to a boil. Pour the sauce over the
chicken in the roasting pan and stir to coat. Place
the chicken in the oven and roast, stirring occasionally,
until the sauce thickens, about 10 mins, stirring,
until it is reduced, about a minute or two. Once the sauce is
thickened, toss in parsley and serve.

[ Chicken Recipes ] Orange Roast Chicken

[ Chicken Recipes ] Orange Roast Chicken
Orange Roast Chicken

1 4-5 lb. roasting chicken
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
1/2 tsp. paprika
1/2 medium orange
1 cup orange juice

Preheat oven to 425 deg. Sprinkle the chicken inside and out with the salt, pepper, garlic powder and paprika. Place the orange inside the cavity of chicken and place in a shallow roasting pan. Bake at 425 deg. for 15-20 mins. or until skin browns. Turn heat down to 325 deg. and bake an additional 2 hours (about 30 mins. per lb.) or until chicken is done. Baste occasionally with the orange juice. During the last 10 mins. of baking, turn heat up to 425 deg. to glaze chicken. Serves 4-6

[ Chicken Recipes ] CHINESE: CHICKEN CHUNKS WITH PEANUTS IN SPICY

[ Chicken Recipes ] CHINESE: CHICKEN CHUNKS WITH PEANUTS IN SPICY
CHINESE: CHICKEN CHUNKS WITH PEANUTS IN SPICY
Categories: Main dish, Nuts, Chinese, Ethnic, Poultry
Yield: 6 servings

1/2 c Raw peanuts
3 c Peanut oil
2 Whole chicken breasts at
-room temp.
1 lg Egg white
1 1/2 tb Water chestnut flour
SAUCE:
4 Green onions
2 lg Cloves garlic
1 tb Minced ginger root
1/2 c Chicken stock
1/2 tb Sesame oil
1/2 tb Chinese red vingear
1/2 tb Dark soy sauce
1 1/2 ts (level) chili paste with
-garlic
1 tb Dry sherry
1 pn Sugar

cornstarch paste

Preparation: Trim ends off green onions and cut light
green and white part into 1" sections. Mix all other
sauce ingredients in 2-quart saucepan. Reserve.

Pull skin off breasts, then pull chicken meat from
bones. Slice meat into 1" strips, then crosswise to
make 1" chunks. In bowl large enough to hold chicken,
add egg white to water chestnut flour. Beat mixture
with a single chopstick (not an egg beater or whisk).
Stir chicken pieces into egg mixture to coat
thoroughly. Marinate 5 minutes. Note: water chestnut
flour gives a lighter crust than cornstarch, though
the latter may be substituted.

Deep-frying: Heat cooking oil in wok or deep-fryer to
medium heat (you'll need more oil for deep-fryer). Fry
peanuts until they are a light tan color; if a test
peanut browns quickly, turn down heat. Remove peanuts
with strainer or slotted spoon; drain on paper towel
or paper bag. Reserve.

Turn up heat slightly for chicken. Test a chunk
first: chicken should raise to surface immediately &
brown in about 2 minutes. Deep-fry coated chicken
chunks until golden brown. Deep-fry no more than 8
chunks at a time. Use long chopsticks or spatula to
keep pieces separate while they are frying. Remove
with long chopsticks or slotted spoon. Reserve.

Sauce: While deep-frying chicken, heat sauce to
simmer. Add green onions & peanuts about a minute
before serving. At the last minute, add chicken pieces
to sauce, mix quickly & serve

Chicken Recipes - Creamy Chicken

Chicken Recipes - Creamy Chicken

CREAMY CHICKEN PASTA RECIPES

2 lbs boneless skinless chicken breasts
1 lb smoked sausage
Cajun seasoning
1 medium onion chopped
3 cloves garlic minced
1 bell pepper chopped
2 stalks celery diced
3 cups cooked pasta , ( I like rotini or bowties)
1 cup heavy cream
1/2 cup chicken broth or white wine
2 Tbsp butter
2 Tbsp extra virgin olive oil
1 Ziploc plastic bag
1/4 cup Parmesan cheese

Cut chicken into bite sized pieces and place in Ziploc bag with the
blackening seasoning , toss to coat, and slice the sausage. melt butter in
a large skillet along with the olive oil, and heat till very hot add the
chicken and sausage, and sauté until golden brown add the garlic, onions
bell pepper and celery, and sauté till onions are translucent and slightly
golden brown, and add the wine or broth, simmer till it is reduced by half
, then add the heavy cream and continue to simmer until the sauce reaches
a thick consistency, add the cooked pasta and warm through and toss in the
cheese, and mix well

[ Chicken Recipes ] Chicken Recipes - QUICK SWEET AND SOUR Chicken BREAST

[ Chicken Recipes ] Chicken Recipes - QUICK SWEET AND SOUR Chicken BREAST
Chicken Recipes - The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue
Eggscape

QUICK SWEET AND SOUR BREAST Serves 4
In most cases, I prefer fresh produce to canned. Tomatoes
are, at times, an exception. If you're buying out-of-season
tomatoes, and if you don't know the source, there's a good
chance that they were picked green and artificially
ripened. One tomato grower told me she'd rather eat cotton
than an out-of-season tomato because the taste was so
disappointing. There is some good news on the subject,
though. Tomatoes retain their flavor during canning
exceptionally well, and canned tomatoes are picked vine
ripe. If you want the next best thing to a vine-ripened
tomato, and it's winter, try canned tomatoes, as suggested
in this recipe.
1 roaster boneless breast
salt and ground pepper to taste
flour
5 tablespoons butter or margarine
1 medium onion, chopped
1 garlic clove, minced
1 medium green pepper, chopped
1 cup canned chopped tomatoes (with liquid)
1 can (8-1/4-ounces) cubed pineapple (plus 2 tablespoons
pineapple juice from can)
3 tablespoons ketchup
2 tablespoons vinegar
1 tablespoon cornstarch dissolved in 3 tablespoons water
Cut roaster breast into 1-inch pieces. Season with salt and
pepper; coat with flour and set aside. In saucepan, over
medium heat, melt 2 tablespoons butter and cook onions,
garlic and green pepper for 5 minutes stirring often. Add
tomatoes, pineapple and juice, ketchup and vinegar. Stir
and simmer over low heat. Meanwhile, in a large skillet,
over medium-high heat, melt remaining 3 tablespoons butter.
Saute chicken, half at a time, until golden and cooked
through, about 5 to 7 minutes per batch. Drain and place
on serving dish. To sauce in pan, add dissolved
cornstarch; cook, stirring, over high heat until sauce
thickens. Pour over chicken pieces.

[ Chicken Recipes ] Greek Chicken Pitas with Garlic Cucumber Sauce

[ Chicken Recipes ] Greek Chicken Pitas with Garlic Cucumber Sauce
Greek Chicken Pitas with Garlic Cucumber Sauce

Recipe By : America's Best Recipes
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Breasts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 skinned and boned chicken breast halves
1 teaspoon Greek seasoning
2 Tablespoons olive oil
2 6 inch pita bread rounds cut in half
1 recipe Garlic-Cucumber Sauce
Shredded lettuce
2 tomatoes -- sliced

Rub chicken breast halves evenly with Greek seasoning. Cook chicken in
oil in a skillet over medium-high heat, turning once, 10-15 minutes or
until browned. Drain on paper towels. Slice chicken, and serve in pita
pockets with Garlic-Cucumber Sauce, shredded lettuce, and sliced tomato.

[ Chicken Recipes ] ORANGE GINGER CHICKEN

[ Chicken Recipes ] ORANGE GINGER CHICKEN
ORANGE GINGER CHICKEN
Categories: Chinese, Chicken
Yield: 4 servings

1 lg Lemon
3 lg Oranges
2 tb Olive oil
2 Whole chicken breasts,
-boned, skinned and pounded
-flat
1 Inch piece ginger, minced
3 Garlic cloves, minced
1 lg Onion, sliced
1 lg Red pepper, julienned
1 c Trimmed snow peas
3 tb Soy sauce
1 1/2 tb Hoisin sauce
1 tb Cornstarch, mixed with 2
-tb water

Grate 2 oranges and lemon; set peel aside. Squeeze
juice from 2 oranges and lemon. Set aside. Section
third orange; set sections aside. Heat olive oil in a
large skillet; add chicken pieces, ginger and garlic.
Saute until chicken pieces are brown on both sides.
Reduce heat; add onion, red pepper strips and snow
peas. heat gently while combining juices, soy sauce,
hoisin sauce and cornstarch. Mix well and add to
skillet. Stir over medium heat until sauce thickens
and coats chicken and vegetables. Add orange segments.
Serve at once on hot plates. Makes 4 servings.

Origin: Appeal, Fall 1992. Shared by: Sharon Stevens

[ Chicken Recipes ] Chicken Chunks with Peanuts in Spicy Sauce (Kung Pao)

[ Chicken Recipes ] Chicken Chunks with Peanuts in Spicy Sauce (Kung Pao)
Chicken Chunks with Peanuts in Spicy Sauce (Kung Pao)
Categories: Chinese, Poultry
Yield: 6 servings

1/2 c Raw peanuts
3 c Peanut oil
2 Whole chicken breasts at
-room temp.
1 lg Egg white
1 1/2 tb Water chestnut flour
SAUCE:
4 Green onions
2 lg Cloves garlic
1 tb Minced ginger root
1/2 c Chicken stock
1/2 tb Sesame oil
1/2 tb Chinese red vingear
1/2 tb Dark soy sauce
1 1/2 ts (level) chili paste with
-garlic
1 tb Dry sherry
1 pn Sugar
Cornstarch paste

Preparation: Trim ends off green onions and cut light green and
white part into 1" sections. Mix all other sauce ingredients in
2-quart saucepan. Reserve.

Pull skin off breasts, then pull chicken meat from bones. Slice meat
into 1" strips, then crosswise to make 1" chunks. In bowl large
enough to hold chicken, add egg white to water chestnut flour. Beat
mixture with a single chopstick (not an egg beater or whisk). Stir
chicken pieces into egg mixture to coat thoroughly. Marinate 5
minutes. Note: water chestnut flour gives a lighter crust than
cornstarch, though the latter may be substituted.

Deep-frying: Heat cooking oil in wok or deep-fryer to medium heat
(you'll need more oil for deep-fryer). Fry peanuts until they are a
light tan color; if a test peanut browns quickly, turn down heat.
Remove peanuts with strainer or slotted spoon; drain on paper towel
or paper bag. Reserve.

Turn up heat slightly for chicken. Test a chunk first: chicken
should raise to surface immediately & brown in about 2 minutes.
Deep-fry coated chicken chunks until golden brown. Deep-fry no more
than 8 chunks at a time. Use long chopsticks or spatula to keep
pieces separate while they are frying. Remove with long chopsticks
or slotted spoon. Reserve.

Sauce: While deep-frying chicken, heat sauce to simmer. Add green
onions & peanuts about a minute before serving. At the last minute,
add chicken pieces to sauce, mix quickly & serve.

[ Chicken Recipes ] Chicken and Pasta in Ginger Sauce

[ Chicken Recipes ] Chicken and Pasta in Ginger Sauce
Chicken and Pasta in Ginger Sauce
Categories: Polkadot, Lisa, Chicken, Low-fat/cal, Hot/spicy
Yield: 4 Servings

2 Boneless, skinless chicken
-breasts, halved
8 oz Spaghetti, uncooked
1 Chicken bouillon cube
1 md Red bell pepper,
-trimmed and cut into strips
1 lg Leek, white part only,
-trimmed and cut in 1-inch
-half rounds
Olive oil

MMMMM-------------------------THE SAUCE------------------------------
1 ts Garlic powder
3 ts Ground ginger
1/8 ts Crushed rep pepper flakes
1 ts Dried thyme
2 ts Lime juice
3 ts Dijon mustard
2 tb Soy sauce
2 tb Rice vinegar
1/4 c White cooking wine
2 ts Honey

Combine the sauce ingredients, and set aside.

Put the leek and pepper in a large skillet with a little bit of olive
oil. Saute for about 3 minutes, just until the vegetables begin to
wilt. Remove vegetables from the skillet and set aside. Add chicken
to the skillet (and more olive oil, if necessary), and cook in the
vegetable juices until no longer pink. Add the sauce to the skillet.
Bring to a boil, and simmer on low heat for about 5 minutes. Prick
the chicken with a fork, to let the juices seep in. Add the
vegetables back into the skillet and cook for an additional 5
minutes, or until the chicken is cooked through.

While the chicken is simmering, bring a large pot of water to a boil
over high heat. Dissolve the bouillon cube in the water. Add the
spaghetti, and cook to desired doneness.

Transfer the pasta to a serving bowl. Arrange the chicken and
vegetables and sauce on top, and enjoy!

Source: Lisa Clarke

Notes from the Chef:
"I can't believe I never posted this here - it's one of my favorite
meals. I was looking for it in MMDOOR, because I wanted to repost it,
but it wasn't there, since it turns out I never posted it in the first
place! ANyway, here it is. I based it on another recipe, which was
also good, and I'll post that one after this. Oh, by the way, I was
out of honey this time, so I substitited an equal amount of brown
sugar. It tasted just as good." - Lisa

Chicken Yakitori

Chicken Yakitori
Chicken Yakitori:
A Japanese dish.

Ingredients:
3 lbs. chicken thighs and drumsticks
1/3 cup dry sherry wine
1/3 cup-soy sauce,
1 clove minced garlic (more if you love garlic),
1 1/2 tsp. chopped ginger
6 scallions cut into 1/2" length (more if you love scallions)
3 Tbs. sesame oil

Place all the ingredients in a large shallow roasting pan.
Cover the pan with aluminum foil, and marinade for 8 hours, or overnight.
After marinading, turn the oven on and bake at 375 degrees for an hour.
Then separate the meat and the liquid;
broil the meat for 5 minutes on each sides.
(Broiling is optional).

Gravy:
Boil and reduce the liquid separately in a pot.

Serve with boiled jasmine, or plain rice.

[ Chicken Recipes ] Chicken Recipes - CHICKEN IN MUSTARD SAUCE

[ Chicken Recipes ] Chicken Recipes - CHICKEN IN MUSTARD SAUCE

Chicken Recipes - The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue
Eggscape

CHICKEN IN MUSTARD SAUCE Serves 4
Home economist Michelle Scicolone developed this recipe for
Perdue, and she has an ultimate compliment for it: "It's
what I make all the time when I'm cooking at home." You
get crunchiness and crispness but it's not fried.
According to Michelle, it comes out just fine with any
mustard that you have on hand or any chicken parts you have
around.
1 roaster boneless breast or thin sliced boneless breast
3 tablespoons vegetable oil, divided
1/2 pound mushrooms, sliced (2 cups)
2 tablespoons minced, fresh parsley
l tablespoon minced shallot or scallion
l/8 teaspoon ground pepper
l/2 cup chicken broth
l/4 cup dry white wine
l tablespoon Dijon mustard
Slice breast thinly if using whole breast. In large
skillet, over medium-high heat, heat 2 tablespoons oil.
Add breast slices a few at a time, placing them so that
pieces do not touch. Saute about 2 minutes per side, until
chicken is lightly browned on both sides and cooked
through. Remove from skillet; keep warm. Heat remaining
oil. Add mushrooms, parsley, shallot and pepper. Stirring
frequently, cook 2 minutes. Stir in broth and wine; bring
to a boil and cook until liquid is reduced by half (about
1/3 cup). Reduce heat to low; stir in mustard until well
blended. Spoon over chicken.

[ Chicken Recipes ] Chicken spread log

[ Chicken Recipes ] Chicken spread log
Chicken spread log
2 (8-oz.) pkgs. cream cheese, softened
1 tablespoon worcestershire sauce
1/2 tsp. curry powder
1 1/2 to 2 cups minced chicken
1/3 cup chopped celery
1/4 cup chopped parsley
1/4 cup toasted nuts, chopped

Mix cream cheese, steak sauce and curry powder. Blend in chicken,
celery and 2 tablespoons parsley. Shape into log. Wrap in Saran Wrap
and chill 4 hours or overnight. Before serving, toss together
remaining parsley and nuts. Coat log. Serve with your favorite
crackers.

[ Chicken Recipes ] Southern Fried Chicken Recipe from Beaver Tales

[ Chicken Recipes ] Southern Fried Chicken Recipe from Beaver Tales
Southern Fried Chicken Recipe

18 Boneless chicken breasts, -skinned
2 c Flour
2 Eggs
2 c Milk
3 c Vegetable oil
1 tb + 1 tsp salt
2 ts Onion powder
1 1/2 ts Black pepper
1 1/2 ts Rubbed sage
1 ts White pepper
1 ts Thyme
1/2 ts Garlic powder

In a small bowl, combine salt, onion powder, black pepper, sage,
white pepper, thyme and garlic powder to make the seasoning mix. Mix
seasoning ingredients well. Sprinkle the seasoning on chicken and
rub in. Seal chicken in a plastic bag and refrigerate overnight, if
possible.

Remove chicken from refrigerator at least 1 hour before cooking.
Place flour in a pie pan and set aside In a wide shallow bowl, beat
eggs and milk and set aside. In a large deep skillet, heat oil to
375 degrees. Just before frying, dredge chicken in flour, shake off
excess. Immediately place chicken in egg mixture and back into flour
once again. Place in hot oil in a single layer and fry until crisp
before turning. Turn only once.

Famous Recipes - World Famous Recipes

Famous Recipes - World Famous Recipes

Chicken Bits on a Skewer

Ingredients

4 medium chicken legs (thighs and drumsticks) boned and cut into
2.5cm/1in chunks
1 large green pepper, de-seeded and cut into 2.5cm/1in squares
120ml/8 tbsp Japanese soy sauce
4 tbsp sake
3 tbsp sugar

Method

1. Thread two pieces of meat on to a skewer followed by a piece of
pepper. If you are preparing bamboo skewers, soak them in water before
use to prevent them from catching fire, push the meat to one end and
keep alternating two pieces of meat with a piece of pepper until you
have loaded about 7.5cm/3in of each skewer. If you are using long metal
skewers, you can thread their whole length, leaving each end empty. Use
all the meat in this way, filling up as many skewers as required.
2. Cover well and refrigerate until needed.
3. Meanwhile, combine the soy sauce, sake and sugar in a small pan and
bring to the boil. Lower the heat and cook gently until the sugar has
dissolved.
4. Preheat the grill or an outdoor charcoal grill. Rest the skewers
10-13cm/4-5in from the source of heat and grill for 4-5 minutes on each
side or until the meat is three-quarters cooked.
5. Brush the sauce over the meat and green peppers and grill briefly on
both sides until the meat is almost done.
6. Brush the sauce a second time and grill for another 30 seconds on
each side. Serve hot

Famous Recipes - World Famous Recipes

Famous Recipes - World Famous Recipes
Famous Recipes - World Famous Recipes

The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue
Eggscape


MAIN DISH RECIPES
RECIPES WITH CHICKEN BREASTS
Unlike women, chickens have only one breast. A single
serving would usually be a breast half.
The recipes that follow will refer to "breasts" and
"breast halves." A cutlet is a breast half (or thigh) that
is both skinless and boneless and sometimes has been
pounded to flatten. A scaloppine is a cutlet sliced almost
in half lengthwise and then opened, like the wings of a
butterfly or a thin slice from a large roaster breast. To
save time, look for chicken scaloppine which have already
been made for you: the Perdue thin-sliced Oven Stuffer
Roaster Breasts are ready-made scaloppine.
The recipes will also specify whether to use a chicken
breast or a roaster breast. You can interchange them, but
the results will be different. A roaster has a more
intense flavor and is juicier. It's also bigger, and
requires longer cooking.

[ Chicken Recipes ] BAKED CHICKEN SALAD From Beaver Tales

[ Chicken Recipes ] BAKED CHICKEN SALAD From Beaver Tales
BAKED CHICKEN SALAD

2 Tbs. margarine
1 cup thinly sliced celery
1/2 cup chopped onion
1/2 cup Hellman's or Best Foods Mayonnaise
1/2 cup sour cream
1 Tbs. lemon juice
1/2 teas. salt
1/8 teas. pepper
2 cups cubed cooked chicken
1/2 cup slivered almonds, toasted
1 can (6 oz.) sliced mushrooms, drained
1/4 cup crushed potatoes

In large skillet, melt margarine over medium heat. Add celery and
onion; cook about 4 minutes or until tender. Remove from heat. Stir
in next 5 ingredients until well blended. Add chicken, almonds and
mushrooms; toss to coat well. Spoon into 1 1/2 qt. baking casserole.
Sprinkle with potato chips. Bake at 325 degrees for 25 to 30
minutes. Serves 4-6.