Chicken Recipes - SPICY AFRICAN DRUMSTICKS

Chicken Recipes - SPICY AFRICAN DRUMSTICKS

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



SPICY AFRICAN DRUMSTICKS Serves 4
If you eliminate the crushed pepper in this recipe, it
could be a dish children would love.
Be sure the peanuts you use in the recipe are fresh. Once
a package has been opened, keep it in the refrigerator
since peanuts rapidly go rancid. As an emergency first aid
measure for peanuts that aren't as fresh as you wish they
were, try this tip I got from a peanut farmer in Georgia.
Put the peanuts in a sieve and pour boiling water over
them. The hot water will wash away some of the oils that
are responsible for the off-flavor.
6 chicken drumsticks
2 tablespoons vegetable oil
1 cup chopped onion
1 garlic clove, minced
1 can (16-ounces) tomato puree
1/2 teaspoon salt or to taste
1/8 teaspoon crushed red pepper
1/4 cup peanut butter
1/4 cup chopped peanuts
Remove and discard skin from drumsticks. In a 12 x 8-inch
microwave-safe utensil, combine oil, onion and garlic.
Cover with plastic wrap; microwave at HIGH (100% power) 5
minutes or until onions are tender. Stir in tomato puree,
salt and red pepper.
Arrange drumsticks in utensil with meatier portion toward
outside; spoon tomato sauce over top. Cover with wax
paper; microwave at MEDIUM-HIGH (70% power) 10 minutes per
pound. Halfway through cooking time, turn drumsticks over;
re-cover with wax paper and microwave remaining time.
Remove drumsticks to serving platter; cover with foil and
let stand 10 minutes. Stir peanut butter and peanuts into
tomato sauce. Cover with plastic wrap; microwave at HIGH 2
minutes. To serve, spoon sauce over drumsticks.


Healthy Chicken Recipes

Chicken Recipes - ROASTER THIGHS IN WINE

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

Chicken Recipes

Chicken Recipes - ROASTER THIGHS IN WINE

Serves 4

For the longest shelf life and the best flavor, don't wash
the mushrooms called for in this recipe until just before
using them. And don't soak them, just lightly mist them or
wipe them with a damp paper towel. With soaking, they
easily become waterlogged and lose some of their flavor.

4 roaster boneless thigh cutlets
4 strips uncooked bacon, diced
1 cup Burgundy or other dry, red wine
2 tablespoons cognac or brandy
16 small whole onions, peeled
8 ounces sliced, fresh mushrooms, 2 cups
3 tablespoons flour
2 teaspoons minced fresh parsley
1 bay leaf
1 1/2 teaspoons minced, fresh thyme or 1/2 teaspoon dried

Cut thigh cutlets in half. In 3-quart microwave-safe
utensil, place bacon; microwave at HIGH (100% power) until
crisp, 3 to 4 minutes. Combine wine and Cognac and add to
utensil with remaining ingredients; stir well. Arrange
thighs, with thicker portions toward outer edge, on top of
vegetables. Cover with wax paper; microwave at HIGH 5
minutes.

Reduce power to MEDIUM-HIGH (70% power) and cook 12 minutes
per pound. Halfway through cooking time, stir vegetable
mixture and turn cutlets over. Let stand, covered, 15
minutes before serving.



Chicken Recipes

Chicken Recipes - PENNSYLVANIA DUTCH - COUNTRY DRUMSTICKS

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


Chicken Recipes - PENNSYLVANIA DUTCH - COUNTRY DRUMSTICKS

Serves 2

When you're buying the apples for this recipe, you can tell
which ones are Red Delicious by looking at the base of the
apples. A Red Delicious always has five knobs or points at
the base.

5 roaster drumsticks
Salt and ground pepper to taste
6 tablespoons butter or margarine, divided
1/2 cup apple juice (1/4 cup for microwave)
1 tablespoon soy sauce (1-1/2 teaspoons for microwave)
1/4 cup brown sugar, firmly-packed (1/8 cup for microwave)
2 Red Delicious apples, peeled, cored and cut into 8 wedges
each
2 tablespoons sugar

Conventional Method:

Season drumsticks with salt and pepper. In a large skillet
over medium heat, melt 3 tablespoons butter. Add drumsticks
and brown for 4 to 5 minutes per side. In a measuring cup
combine apple juice, soy sauce and brown sugar and pour
over drumsticks. Cover and simmer 20 minutes. Turn and
simmer 25 minutes longer.

Ten minutes before end of cooking time, in another skillet,
over medium-high heat, melt remaining butter. Add apple
wedges and brown on one side. Sprinkle with sugar and
turn. Brown other side. Transfer chicken to serving dish
and top with apple wedges. Spoon sauce over top.

aMicrowave Oven:
Place 2 tablespoons of butter in a 9-inch microwave-safe
utensil. Microwave at HIGH (100% power) 40 seconds.
Combine 1/4 cup apple juice, 1 1/2 teaspoons soy sauce and
1/8 cup firmly packed brown sugar with melted butter.
Place drumsticks in apple juice mixture and turn to coat
well. Arrange drumsticks with meatiest portions toward
outer edge of utensil. Cover with wax paper. Microwave at
MEDIUM-HIGH (70% power) 12 minutes per pound. Half way
through cooking time turn drumsticks and spoon sauce over
each. Re-cover and complete cooking. Let stand, covered,
5 to 10 minutes.
Place 2 tablespoons butter in a 2-quart microwave-safe
utensil. Microwave at HIGH 40 seconds. Sprinkle butter
with 2 tablespoons firmly packed brown sugar; stir. Place
apple wedges in brown sugar mixture; toss gently to coat.
Microwave at HIGH 3 minutes, stir. Microwave an additional
3 minutes or until apples are tender. Transfer chicken to
serving dish and top with apple wedges. Spoon sauce over
top.

Chicken Recipes

Chicken Recipes - Chicken, Perigord Style

Chicken Recipes - Chicken, Perigord Style

1/2 cup margarine
8 whole chicken breasts, skinned and boned
1/2 lb. mushrooms, sliced
1/3 cup flour
1/4 t. salt
1 can chicken broth (13.75 oz)
2 T. half and half

In skillet or large pan, over medium high heat, in 6 T. hot margarine, cook chicken, a few pieces at a time until browned on all sides. Set aside. In drippings, over medium heat. In drippings, over medium heat, in remaining 2 T. butter, cook mushrooms until golden, about 5 minutes. With slotted spoon, remove mushrooms to small bowl. Into droppings, over medium heat, stir flour land salt until blended. Gradually stir in chicken broth and half and half. Cook, stirring constantly until mixture is thickened. Place chicken and mushrooms in sauce. Reduce heat to low. Cover. Simmer 25 minutes. Serves 8



Chicken Recipes
Chicken Recipes

Chicken Recipes - Crispy Chicken Rolls

Chicken Recipes - Crispy Chicken Rolls

3 large whole chicken breasts, skinned boned and halved
1 1/4 cup cooked shelled and deveined shrimp, chopped
3/4 cup margarine, softened
Salt
1/4 cup chopped green onions
Oil
1 cup flour
1 1/4 t. baking powder
3/4 cup water

With mallet, pound chicken pieces to about 1/4" thickness. In medium bowl,mix shrimp with margarine, 1 1/2 t. salt and green onions. Spoon mixture onto centers of chicken breasts, leaving 1/2" edge all around. Starting at one of the narrow ends, roll up each chicken piece, jelly roll fashion. Fasten with picks. Cover and refrigerate 15 minutes. Meanwhile, in large pan, over medium high heat, heat 1" oil to 375. In medium bowl, with wire whisk, blend flour, baking powder, 1 t. salt and water. With tongs, roll 3 chicken rolls, one at a time, into flour mixture, making sure all sides are coated evenly. To fry chicken rolls, lower into hot oil and fry until golden, 10 to 15 minutes. Turn occasionally with slotted spoon. Remove rolls from oil and allow to drain on paper towels. Keep warm. Repeat with remaining rolls, using a fork to hold chicken rolls stead. Remove toothpicks. Place rolls on warm serving plate. Serve at once so that the chicken rolls are hot and retain their crispness. Serves 8


http://www.healthly-chicken-recipes.com/
http://chicken-recipes.blogspot.com/

Chicken Recipes - DRUMSTICKS LITTLE ITALY STYLE

Chicken Recipes - DRUMSTICKS LITTLE ITALY STYLE

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


DRUMSTICKS LITTLE ITALY STYLE Serves 4

Do you know how to tell when rice is done? The aim of
cooking rice is to have all the little starch granules
inside each grain swell with water but not burst. You can
tell that rice is undercooked if you pinch a grain and feel
a hard or gritty core. You can tell that it's overcooked
if you look at a grain closely and find that the edges are
split and ragged. It's perfectly cooked if the grain is the
same smooth shape as the uncooked grain, only puffed,
swollen and soft.
1 cup chopped, canned tomatoes
3/4 cup long grain rice
1 cup chicken broth
1/2 cup dry white wine
1 medium onion, chopped
1 large clove garlic, crushed
1/2 teaspoon dried thyme
5 roaster drumsticks
Salt and ground pepper to taste
2 tablespoons or more minced, fresh parsley

In a 3 quart microwave-safe utensil combine tomatoes and
rice. Stir in broth and wine; add onion, garlic, thyme,
and mix well. Cover with plastic wrap; microwave at high
(100% power) 5 minutes. Arrange drumsticks over top of
mixture, with meatiest portions to the outer edge of
utensil. Re-cover with plastic wrap; microwave at HIGH
(100% power) 5 minutes then at MEDIUM-HIGH (70% power) 12
minutes per pound. Halfway through cooking time stir and
turn drumsticks over. Re-cover and complete the cooking.
Let stand, covered 10 minutes before serving. Test for
doneness after standing; juices should run clear with no
hint of pink when drumstick is pierced. Season with salt
and pepper. Add parsley to rice mixture for garnish.

Chicken Recipes - Chicken with Artichokes and Mushrooms

Chicken Recipes - Chicken with Artichokes and Mushrooms

Chicken is browned and simmered with marinated artichoke hearts, mushrooms, white wine and capers. A simple, savoury aromatic treat.

Prep Time: 10 Minutes
Cook Time: 35 Minutes
Ready In: 45 Minutes
Yields: 4 servings

INGREDIENTS
4 skinless, boneless chicken breast halves
salt and pepper to taste
1 tablespoon olive oil
1 tablespoon butter
1 (14 ounce) can marinated quartered artichoke hearts, drained, liquid
reserved
1 cup sliced fresh mushrooms
1 cup white wine
1 tablespoon capers

DIRECTIONS
Season chicken with salt and pepper. Heat oil and butter in a large skillet over medium heat. Brown chicken in oil and butter for 5 to 7 minutes per side; remove from skillet, and set aside.

Place artichoke hearts and mushrooms in the skillet, and sauté until mushrooms are brown and tender. Return chicken to skillet, and pour in reserved artichoke liquid and wine. Reduce heat to low, and simmer for about 10 to 15 minutes, until chicken is no longer pink and juices run clear.

Stir in capers, and simmer for another 5 minutes. Remove from heat; serve immediately.

Chicken Recipes - Chicken Breast Recipes - Chicken Breast in a Bag

Chicken Recipes - Chicken Breast Recipes - Chicken Breast in a Bag

Chicken, wine, garlic and mushrooms cooked in foil create a tasty meal with little effort! Serve with rice or pasta and steamed green beans.

Ingredients

2 x 200g/7oz skinless chicken breasts
85g/3oz dried porcini
255g/9oz mixed mushrooms, torn
150ml/5fl oz white wine
55g/2oz butter
a handful of fresh thyme
2 garlic cloves, sliced

Method

1. Make a large 'envelope' using wide foil: place two pieces of foil on
top of each other, folding three sides in and leaving one open. Place on
a roasting tin.
2. Preheat the oven to 220C/425F/Gas 7.
3. Mix everything together in a bowl, including the chicken. Place the
chicken in the bag, and pour over the liquid. Close up the final edge,
making sure the bag is tightly sealed and secure. Place the tray on a
high heat on the hob for one minute to start cooking.
4. Bake in the oven for 25 minutes. Remove from the oven, place the bag
on a large plate, take it to the table and open the foil to serve

Chicken Recipes - Chicken Broccoli Cheese Quiche Recipes

Chicken Recipes - Chicken Broccoli Cheese Quiche Recipes

1 pie crust, single
1 med onion, chopped
3-4 oz chicken, (one breast filet) cubed
1 cup broccoli, (1 bunch) chopped
1 1/2+ cups cheese, havarti/swiss, shredded
4 eggs
1 cup milk
1 T flour
1/2 t nutmeg
dash tabasco
salt/pepper to taste

1/2 havarti and 1/2 swiss. deflower broccoli, reserve smaller flowerettes, put the rest in the food processor and chop coarsely. same for the onion. Cut the chicken into cubes.

Sautee the onion and chicken in a pinch of butter or drop of oil until chicken is done, (about 6 minutes depending on how small you cut your chicken). Whisk eggs and milk together. Add flour. Add nutmeg liberally, this is a key ingredient. Stir in tabasco, broccoli, and cheese.
Line pie plate or quiche dish with pie crust. Bake at 450 for about 4 minutes, just until it starts to brown. You have to be careful here, to make sure the crust doesn't bubble up. either prick the crust before baking or line with tin foil for the first couple minutes to help it keep it's shape. (reduce heat to 325) While crust is still hot, place broccoli flowerettes in dish and pour the egg mixture over the top. Continue baking at 325 for 45-50 minutes until you have a nice golden crust and a knife inserted near the center comes out clean. Let stand 10 minutes.

Chicken Recipes - CHINESE CHICKEN

Chicken Recipes - CHINESE CHICKEN

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


http://chicken-recipes.blogspot.com/


CHINESE CHICKEN Serves 4
The shape of foods affects cooking results. Thin areas
cook faster than thicker ones, so meatier portions should
always be placed toward the outer edge of the utensil where
microwave energy is greater.
4 chicken drumsticks
4 chicken thighs
1/4 cup melted butter
2 tablespoons soy sauce
1/4 teaspoon ground pepper
1/8 teaspoon minced, fresh ginger
1 can (3-ounces) chow mein noodles
1/4 cup sliced almonds
Salt to taste
Remove and discard skin from drumsticks and thighs. In
small bowl, mix butter, soy sauce, pepper and ginger. In
blender or food processor fitted with steel blade, finely
chop chow mein noodles, almonds and salt; transfer to wax
paper. Brush chicken with soy mixture, then roll in noodle
mixture to coat all sides. Arrange on microwave-safe
roasting pan, with meatier portions toward outside; cover
with wax paper. Reserve remaining soy and noodle mixture.
Microwave at MEDIUM-HIGH (70% power) 10 minutes per pound.
Halfway through cooking time turn legs and thighs over;
spoon on remaining soy mixture and sprinkle with remaining
noodle mixture. Cover with a double thickness of paper
towels. Complete cooking, remove paper towels during last
2 minutes. Let stand, uncovered, 5 minutes before serving.

http://www.healthly-chicken-recipes.com/

Chicken Recipes - Crispy Garlic Chicken

Chicken Recipes - Crispy Garlic Chicken

Chicken Recipes - Crispy Garlic Chicken

1 envelope Lipton Recipe Secrets Garlic Mushroom Soup Mix
1/3 cup light mayonnaise
1/4 cup grated Parmesan cheese
4 boneless, skinless chicken breasts (pounded thin)
2 tablespoons plain dry bread crumbs

Preheat oven to 400 degrees. Combine soup mix, mayonnaise and cheese.
On baking sheet, arrange chicken. Top with soup mixture; sprinkle with
bread crumbs. Bake 20-30 minutes until done.


Healthy Chicken Recipes

Chicken
Recipes

Chicken Recipes

Chicken Recipes

Pesto Chicken Florentine

Pesto Chicken Florentine

Spinach, chicken and pasta smothered in a glorious pesto sauce.



a.. Prep Time: 10 Minutes
b.. Cook Time: 35 Minutes
c.. Ready In: 45 Minutes
d.. Yields: 4 servings
INGREDIENTS
a.. 2 tablespoons olive oil
b.. 2 cloves garlic, finely chopped
c.. 4 skinless, boneless chicken breast halves - cut into
strips
d.. 2 cups fresh spinach leaves
e.. 1 (4.5 ounce) package dry Alfredo sauce mix
f.. 2 tablespoons pesto
g.. 1 (8 ounce) package dry penne pasta
h.. 1 tablespoon grated Romano cheese

DIRECTIONS
1.. Heat oil in a large skillet over medium high heat. Add
garlic, saute for 1 minute; then add chicken and cook for 7 to 8 minutes on
each side. When chicken is close to being cooked through (no longer
pink inside), add spinach and saute all together for 3 to 4 minutes.
2.. Meanwhile, prepare Alfredo sauce according to package
directions. When finished, stir in 2 tablespoons pesto; set aside.
3.. In a large pot of salted boiling water, cook pasta for 8 to
10 minutes or until al dente. Rinse under cold water and drain.
4.. Add chicken/spinach mixture to pasta, then stir in
pesto/Alfredo sauce. Mix well, top with cheese and serve.

Chicken Casserole Recipes - Healthy Chicken Recipes - Chicken Recipe Sites - Healthy Chicken Casserole Recipes

Healthy Chicken Casserole Recipes

Chicken Casserole

Chicken Broccoli Casserole Recipe

3 cups cooked chicken, cubed
1 package frozen broccoli
2 cans cream of broccoli soup
1/2 cup milk
1/2 cup bread crumbs
Preheat oven to 350F.

Layer cubed chicken on bottom of Casserole dish, then layer broccoli on top of chicken. In separate bowl, mix soup and milk together.

Pour over chicken and broccoli. Spread bread crumbs, on top, and bake at 350F for 30 minutes.

Serve hot.

Chicken Recipes - CHEESY CHICKEN MICROWAVE CHICKEN THIGHS RECIPE

Chicken Recipes - CHEESY CHICKEN MICROWAVE CHICKEN THIGHS RECIPE

Chicken Recipes - The Perdue Chicken Recipes Cookbook
Copyright (C) by Mitzi Perdue
http://www.eggscape.com/


CHEESY CHICKEN MICROWAVE THIGHS Serves 4
Chicken thighs and drumsticks are fairly uniform in size,
making them an ideal choice for quick cooking in the
microwave.
6 chicken thighs
4 tablespoons butter or margarine, divided
1 cup finely chopped onion
2 tablespoons flour
1/2 teaspoon salt or to taste
1 cup milk
1/2 cup grated Swiss cheese
1/4 cup grated Parmesan cheese
2 tablespoons white wine
Pinch freshly grated or ground nutmeg
Minced, fresh parsley (optional)

Remove and discard skin from thighs. In a 12 x 8-inch
microwave-safe utensil, combine 2 tablespoons butter and
onion. Microwave at HIGH (100% power) 5 minutes. Arrange
thighs in a circular pattern on top of onions. Cover with
wax paper; microwave at MEDIUM-HIGH (70% power) 10 minutes
per pound. Halfway through cooking time, turn thighs over;
re-cover with wax paper and microwave remaining time. Let
stand, covered, 10 minutes.

Place remaining butter in 4-cup glass container; microwave
at HIGH 30 to 50 seconds. Blend in flour and salt;
gradually stir in milk, mixing well. Microwave at HIGH 3
to 5 minutes, stirring frequently, until mixture boils and
thickens. Add cheeses, wine and nutmeg; stir until cheese
is melted. Pour sauce over chicken thighs; cover with wax
paper. Microwave at MEDIUM-HIGH 2 to 3 minutes or until
heated through. Garnish with parsley if desired.

http://chicken-recipes.blogspot.com/

Cavatelli with Chicken & Broccoli

Cavatelli with Chicken & Broccoli
Courtesy: Womans Day. com
Serves: 4

1 bag (16 oz) frozen cavatelli (short shells) or 12 oz dried (short
ripple-edged shells)
8 oz boneless chicken cutlets, halved lengthwise, then cut crosswise
in 1/2-in. strips
2 Tbsp all-purpose flour

Sauce:
4 Tbsp olive oil
1 1/2 Tbsp minced garlic
8 oz fresh broccoli florets (1/2 a 1-lb bag)
1 cup chicken broth
1/4 tsp crushed red pepper (optional)
1/3 cup grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Add pasta and
cook as package directs.

Meanwhile put chicken and flour in large plastic food bag. Seal bag;
shake to coat chicken evenly.

Heat 1 Tbsp oil in a large nonstick skillet. Add chicken; sauté 2 to
3 minutes until browned and cooked through. Remove to a plate. Reduce
heat to low.

Heat remaining 3 Tbsp oil in skillet. Add garlic; cook 30 seconds
until fragrant. Stir in broccoli, broth and crushed pepper (if
using). Bring to a boil, reduce heat, cover and simmer 5 minutes or
until broccoli is tender.

Drain pasta; return to pot. Add Sauce, chicken and cheese; toss to
mix and coat.

Per serving: 571 cal, 30 g pro, 71 g car, 4 g fiber, 18 g fat (4 g
saturated fat), 38 mg chol, 439 mg sod




Chicken Recipes Mailing List

Chicken Ring

Chicken Ring

2 cans Pillsbury Crescent Rolls
1 can cooked Chicken
1/3 C. chopped Bell pepper...your color choice here
1/2 C. chopped frozen Broccoli
1/4 C. chopped Onion
3/4 of a can of Cream of Chicken soup
1 C. grated Cheddar Cheese

MIX the LAST 6 ingredients together, set aside. On a round cooking
stone.....place a round cookie cutter or a glass in the middle. Place
one can of rolls with the pointed side to the center. Then place the
other can with the square edge to the center. Mash the seams of the
rolls together.

SPOON the chicken mixture onto the dough all the way around to make a
circle. Remove the cookie cutter or glass. Start with the pointed
edges and wrap them to the center. Fold the ends under the center
hole. Then do the remaining square edges, wrapping the dough to the
center and folding under the ring. It should look like a ring by now.

Pat down all of the edges so the mixture won't seep out during the
cooking process.

PLACE in a 400 degree oven and bale for 30 to 45 min. or until golden
brown.

Chicken Recipes

Low Fat Chicken and Root Vegetable Stew

Low Fat Chicken and Root Vegetable Stew

2 tsp olive oil
1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
1 small rutabaga, chopped (about 1 cup)
2 medium carrots, chopped
1 small turnip, chopped (about 1 cup)
1 medium onion, chopped
2 cloves garlic, crushed
1 cup fat-free, reduced sodium chicken broth
1 cup no-salt-added tomato sauce
1 tsp thyme
1 tsp oregano
Freshly ground black pepper

Heat oil on medium heat in a large Dutch oven. Add chicken breast
pieces and cook until no longer pink. Add chopped root vegetables
and garlic, and stir, cooking for 2 minutes. Add chicken broth,
tomato sauce, herbs and black pepper.

Simmer for 20 minutes or until vegetables are tender. Serve with
whole grain rice or crusty bread.

Serves 4.
Per Serving: Calories 201, Calories from Fat 33, Total Fat 3.8g (sat
0.6g), Cholesterol 66mg, Sodium 272mg, Carbohydrate 14g, Fiber 4.2g,
Protein 28.2g

Chicken Recipes - STUFFED CHICKEN CHARLESTON STYLE

Chicken Recipes - STUFFED CHICKEN CHARLESTON STYLE

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


STUFFED CHICKEN CHARLESTON STYLE Serves 4
The microwave oven makes it possible to make this succulent
roast chicken and all the trimmings in less than an hour.
To complete the meal with "baked" potatoes, you can
microwave them during the chicken's standing time.
1 whole chicken
4 strips uncooked bacon, diced
1/4 cup chopped onion
1/4 cup chopped celery
1 1/2 cups packaged cornbread stuffing
1/4 cup coarsely chopped pecans
5 tablespoons butter or margarine, melted, divided
1/2 cup plus 2 tablespoons dry sherry, divided
2 tablespoons water
2 tablespoons minced fresh parsley
1 teaspoon salt or to taste
Ground pepper to taste
Remove giblets. In 1 1/2-quart microwave-safe utensil
place diced bacon; cover with paper towel. Microwave at
HIGH (100% power) 3 minutes or until crisp, stirring twice.
With slotted spoon, remove bacon to paper towel to drain;
set aside. Reserve drippings. In same 1 1/2-quart
microwave-safe utensil, combine onion and celery; cover
with plastic wrap. Microwave at HIGH 2 minutes.
In a mixing bowl, combine onions and celery with stuffing,
pecans, and cooked bacon. In cup, blend 2 tablespoons
butter, 3 tablespoons sherry and water; toss with stuffing.
Spoon stuffing loosely into cavity and neck openings of
chicken. With rounded wooden picks, fasten skin across
cavity and neck openings.
Combine 1 tablespoon butter with 1 teaspoon sherry; brush
on chicken. Place chicken, breast side down, on microwave-
safe roasting utensil; cover with wax paper. Microwave at
MEDIUM-HIGH (70% power) 10 minutes per pound, brushing
chicken frequently with butter-sherry mixture and
drippings. Halfway through cooking time, turn chicken
breast side up; re-cover with wax paper. Complete cooking.
Let stand, covered, 15 minutes. Test for doneness after
standing; juices should run clear with no hint of pink
when thigh is pierced
Pour pan drippings into a 2-cup glass container. Add 1/2
cup sherry to roasting utensil to loosen pan juices; pour
into container with drippings. Microwave at HIGH 3
minutes; stir in remaining 2 tablespoons butter and
parsley. Serve chicken, sliced, with stuffing and gravy.

Chicken Recipes - The Perdue Chicken Cookbook

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


PLUM-SPICED CHICKEN Serves 4
The plum sauce is a low-fat way to make the chicken develop
an attractive color as it cooks in the microwave.
1 chicken, cut in half lengthwise
1 cup plum jelly or preserves
1/2 cup chicken broth
1/4 cup chopped onion
3 tablespoons red wine vinegar
1 1/2 teaspoons soy sauce
1/2 teaspoon ground ginger
1/2 teaspoon Chinese five-spice powder (optional)

Place chicken halves, skin side down, on microwave-safe roasting utensil, set aside.

In a 4-cup glass container, combine jelly and remaining ingredients.

Microwave at HIGH (100% power) 4 minutes, stirring 3 times.

Brush chicken halves with sauce; cover with wax paper.

Microwave at MEDIUM-HIGH (70% power) 10 to 12 minutes per pound, brushing chicken frequently with sauce. Halfway through cooking time, turn chicken halves over; brush with sauce.

Re-cover with wax paper; complete cooking.

Let stand, covered 15 minutes.

Chicken Recipes

Chicken Recipes - Low Calorie Chicken with Olives and Tomatoes

Chicken Recipes - Low Calorie Chicken with Olives and Tomatoes

4 boneless skinless chicken breasts, sliced 1/4 inch thick
4 plum tomatoes, diced
1/2 cup green pimento-stuffed olives, sliced
1/2 cup green peppers, diced
1/2 cup onions, diced
2 tablespoons olive oil
garlic powder

Brown chicken in olive oil sprinkled to taste with garlic powder.

Remove from pan and set aside.

Brown onions, add green peppers and tomatoes, return chicken to pan.

If you want more liquid, add chicken boullion making a half cup of liquid.

Brown altogether for 25 minutes or until chicken is done.

Serve over rice or noodles.

Chicken Recipes - MEXICAN CHICKEN ROLLS

Chicken Recipes - MEXICAN CHICKEN ROLLS

2 whole chicken breasts, split, skinned and boned1 (4 oz.) can whole green
chili peppers4 tsp. chopped pitted black olives1/2 c. shredded Monterey Jack
cheese1 egg, slightly beaten1 c. crushed tortilla chips1/4 c. vegetable oil1 (1.5
oz.) env. enchilada sauce mix1/2 c. water1 (16 oz.) can Mexican style stewed
tomatoes1/2 c. shredded Cheddar cheese

Pound chicken breasts to flatten. On each breast put 1 chili pepper, 1
teaspoon olives and 2 tablespoons Jack cheese. Roll up the breasts tightly and
secure with toothpicks. Dip each roll into the egg, then into chips to coat.
Heat oil in skillet and brown chicken rolls lightly. Place rolls in a shallow
casserole dish. Prepare enchilada sauce according to package directions,
using only 1/2 cup water and Mexican-style tomatoes.

Pour sauce over chicken rolls. Bake, covered, at 350 degrees for 35-40
minutes. Sprinkle top of chicken with Cheddar cheese and bake, uncovered, an
additional 5 minutes or until cheese is bubbly. Makes 4 main-dish servings.

Chicken Recipes - Spicy Chicken

Chicken Recipes - Spicy Chicken

6 (5 ounce) chicken breasts, boneless and skinless
1/2 cup fat-free Italian dressing
1 cup tomato juice
1/2 teaspoon chili powder

Combine dressing, tomato juice, and chili powder.

Pour over chicken and marinate for several hours.

Broil for 30 minutes or until well, turning once and basting frequently.

Makes 6 servings

Calories 165 fat 3g fiber 0g protein 31g Carbohydrate 3g Sodium 769 mg

Chicken Recipes - Swiss Baked Chicken Recipe

Chicken Recipes - Swiss Baked Chicken Recipe

Chicken Recipes

Serves 6

List of Ingredients

* 16 oz skinned and boned chicken breasts, cut into 24 pieces

* 3 oz shredded reduced fat Swiss cheese (3/4 cup)

* 1 3/4 cup tomato sauce

* 1 teaspoon Italian seasoning

* 1 tablespoon flour

* 1 tablespoon granular Splenda

* 1/2 cup canned sliced mushrooms, drained and coarsely chopped

Instructions

1. Preheat oven to 350 dregrees. Place chicken pieces in 8x8 baking
dish. Sprinkle cheese evenly over chicken. In small bowl combine
tomato sauce, Italian seasoning, flour, Splenda, and chopped
mushrooms. Pour mixture evenly over chicken. Cover and bake 30
minutes. Uncover and continue to bake 10-15 minutes or until chicken
is done. Good serves over pasta, potatoes or rice.

Italian Style Saucy Chicken Wings

Italian Style Saucy Chicken Wings

These savory - and very messy - wings make for a wonderful appetizer
or light dinner with crusty bread and green salad. Any fairly smooth
meatless sauce - either commercial or homemade - works well in this
recipe, as does pizza sauce. I like the added boost of the garlic and
herbs to commercial sauces, but if you have a really flavorful
homemade sauce, you can just use that with excellent results. These
wings can be made ahead of time and reheated and they also freeze very
well.

2 cups favorite spaghetti sauce
3 minced garlic cloves
1 teaspoon crumbled dried Italian herbs
1/4 cup dry red wine
1/2 cup grated Parmesan cheese
4 pounds chicken wings


Preheat the oven to 400 degrees and lightly grease a baking sheet. Mix
together the spaghetti sauce, garlic, herbs, wine, and cheese in a
large bowl. Add the chicken wings and toss well to coat. Pour the
wings onto the prepared baking sheet and bake for 45-50 minutes,
basting the wings with the sauce and flipping them over twice as they
bake. Serve hot or at room temperature.

Makes 6 servings.

Preparation Time: 5 minutes
Cooking Time: 45 minutes
Total Time: 50 minutes