My Way Chicken Stir Fry (Recipe du jour)

My Way Chicken Stir Fry (Recipe du jour)

3 or 4 boneless chicken breasts cubed
1 clove garlic minced
2 tsp ground ginger
1 tablespoon light soy sauce (low in sodium)
1 tablespoon hoisin sauce
1 tablespoon sugar
2 tablespoons water
1 16 oz bag of frozen vegetables (your choice)

SPRAY large skillet with non-stick cooking spray. Add
chicken; cook and stir on medium-high heat until no longer
pink (about 10 minutes).
Combine garlic, ginger, soy sauce, hoisin sauce, sugar,
and water in a small bowl then add to chicken. Stir for 2
minutes. Add vegetables on top of chicken and cook until
vegetables are tender. (Note: Add more water if you want
more sauce.)

Serve with steamed rice.

Chicken Recipes - Recipes for Chicken - Chicken Salad Casserole

Chicken Recipes - Recipes for Chicken -

Chicken Salad Casserole I

2 cups chicken, cooked and chopped
1 cup celery, chopped
1 t. lemon juice
3 chopped hard boiled eggs
1/2 cup mayonnaise
1 cup cream of mushroom soup
1/2 cup sliced almonds
Crushed potato chips (optional)
Chinese noodles (optional)

Mix first 7 ingredients together and pour into buttered casserole dish. Bake at 400 for 20 minute. Top with potato chips or Chinese noodles after first 15 minutes.

Serves 6 to 8

May be frozen, but leave off topping until after freezing. May be prepared ahead, but leave off topping until you are ready to reheat for serving.

Chicken Recipes - KOTLETY TSIPLENOKOVO PO-KIEVSKI (CHICKEN KIEV)

Chicken Recipes - KOTLETY TSIPLENOKOVO PO-KIEVSKI (CHICKEN KIEV)

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 lg Chicken breasts
200 g Butter
1 Egg yolk
2 Egg -- beaten
1/2 c Flour
Breadcrumbs, dry
Butter -- for frying

Wash and dry chicken breasts, removing any connective tissue or skin. Place smooth side on cutting board, and pound to flatten to about five millimeters thickness.

Combine butter with yolk of egg and divide into four equal parts. Roll into sausage shapes seven to eight centimeters long. Cover each with greasproof paper and chill until the pieces are very hard.

Wrap the breasts around each piece of butter, creating four parcels. Dip in flour, one at a time. Shake off excess flour and pat flat in the palm of the hand.

Dip in beaten eggs and roll in breadcrumbs.

Refrigerate for a few hours. Deep-fry (in butter if possible) until golden brown.

NOTE: Traditionally, Chicken Kiev is served with buckwheat kasha and peas served in small pastry shells. DO NOT REHEAT this dish or keep warm for periods of time, as the butter will melt and run out.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 962 Calories; 71g Fat (67.1%
calories from fat); 66g Protein; 12g Carbohydrate; trace Dietary Fiber;
442mg Cholesterol; 626mg Sodium. Exchanges: 1 Grain(Starch); 9 Lean Meat;
8 1/2 Fat.

Chicken Recipes - Chicken Kiev Recipe

Chicken Recipes - Chicken Kiev Recipe


Chicken Kiev

Ingredients:

8 skinless, boneless chicken breast halves
1/3 cup butter, softened
1/2 teaspoon ground black pepper
1 teaspoon garlic powder
2 eggs
3 tablespoons water
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1 teaspoon dried dill weed
1/2 cup all-purpose flour
1/2 cup dry bread crumbs
2 cups vegetable oil
1/2 lemon, sliced
1/4 cup chopped fresh parsley

Directions:

Place each chicken breast between a sheet of wax paper and pound, using a mallet or rolling pin, to about 1/8 inch thickness; be careful not to break' the chicken, Wrap and refrigerate until seasoned butter is frozen.

To Make Seasoned Butter: In a small bowl combine the softened butter, 1/2 teaspoon pepper and 1 teaspoon garlic powder and mix well. Spread mixture into a 2x4 inch rectangle on a piece of aluminum foil; freeze until firm.

When butter is firm, cut into 6 equal size pieces and place one piece on each chicken breast. Fold in edges of chicken and roll to encase butter completely.

Secure with tooth picks.

In a small bowl, beat eggs with water. In a shallow dish or bowl, mix together the 1/4 teaspoon pepper, 1/4 teapsoon garlic powder, dill weed and flour.

Place bread crumbs in a separate shallow dish or bowl. Dip chicken rolls in seasoned flour, then egg mixture, then crumbs. Place coated chicken in a shallow dish, cover and refrigerate for about 30 minutes.

Heat oil in a large skillet over medium high heat. When oil is hot, deep fry chicken rolls for about 5 minutes, then turn over and deep fry for another 5 mintues until golden and cooked through, with no pink showing inside.

Drain on paper towels and garnish with lemon slices and parsley and serve.

Chicken Recipes - CHICKEN TETRAZZINI Recipe

Chicken Recipes - CHICKEN TETRAZZINI Recipe


CHICKEN TETRAZZINI


1.. (2-1/2 to 3 lb.) chicken, cut up 1/3 cup flour
1 cup water 1/3 cup butter or margarine

½ cup dry white wine ½ cup light cream

1 med. onion, chopped 1 (4 oz.) can mushrooms, drained

1 tsp salt 8 oz. spaghetti, break into 2 inch pcs., cook and drain

¼ tsp thyme ½ cup grated parmesan cheese

¼ tsp pepper

2.. T minced parsley

In slow cooking pot, combine chicken, water, wine, onion, salt, thyme, pepper and parsley. Cover and cook on low 10-12 hr. or until chicken is very well done. Remove chicken and strain broth into container. Remove meat from bones. Cut chicken into slivers and set aside. Add butter to slow cooking pot, turn control to high. Melt butter, stir in flour. Gradually pour in broth, then cream. Cook on high 30 minutes or until bubbly. Stir in cooked chicken, mushrooms and cooked spaghetti. Cover and cook on high for 15 min. Sprinkle top with parmesan cheese. Makes 8 servings.

Note: Chicken and broth may be cooked ahead and refrigerated. Then one hour before serving time, combine with remaining ingredients and complete

Chicken Recipes - Oriental BBQ Chicken Recipes

Chicken Recipes - Oriental BBQ Chicken Recipes

Oriental BBQ Chicken

Serves 6-8
3 lbs chicken legs and thighs, skinned and all visible fat removed
1 cup/200g honey
1 cup/200g ketchup
1/2 cup/4fl oz soy sauce
3 cloves minced garlic
1 tsp fresh ground ginger (optional)
1 tsp tabasco sauce (optional; may be increased to taste)


Method:
Mix honey, ketchup, and soy sauce in a mixing bowl, add garlic and ginger. In a large baking dish, arrange chicken pieces and coat with olive oil using a pastry brush. Broil under 500 degree broiler until slightly browned; ( 1-2 minutes) turn pieces over and repeat; brushing lightly with olive oil again. Turn off broiler and turn on oven to 160C/325F/Gas 3. Pour the honey mixture over the chicken pieces in the baking dish, cover with foil and bake for 60-75 minutes. Chicken should be tender enough to fall off the bone.

All of the chicken should be covered with the honey mixture. If baking dish is too big add some chicken broth or water to the honey mixture to make sure all parts of the meat are submerged.

This is great served with sides of candied carrots, steamed broccoli, and buttered rice or noodles. I often make it for large crowds (graduations, christenings, and other big parties) using at least 5 lbs of chicken in large covered roasting pan and let it cook for 2 hours.

Leftovers do not get dried out and taste even better the 2nd day! For most big parties I make it the day before and just reheat on party day. I have also made it in my crock pot, omitting the broiling and just tossing in all the ingredients and letting it cook on low for 8 hours while I am at work. For a small family use 1 lb chicken parts and reduce the liquids by half.

Chicken Recipes - Lowfat Baked Honey Mustard Chicken

Chicken Recipes - Lowfat Baked Honey Mustard Chicken

This tangy-sweet favorite is quick from start to delicious finish.
Serves 6 servings
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 60 minutes
Fat: 2.17 Carbs: 25.27 Protein: 28.25 Calories: 233.64 Alcohol: 0.00

Ingredients
6 skinless, boneless chicken breast halves salt and pepper to taste
0.5 cup honey
0.5 cup prepared mustard
1 teaspoon dried basil
1 teaspoon paprika
0.5 teaspoon dried parsley

Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9x13 inch baking dish. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Pour 1/2 of this mixture over the chicken, and brush to cover.
3. Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes.

Chicken Recipes - Taco Bell's Santa Fe Chicken Gorditas

Chicken Recipes - Taco Bell's Santa Fe Chicken Gorditas


2-3 chicken breasts, cooked & sliced

Santa Fe Sauce:
2 tablespoons mayonnaise
2 tablespoons chili sauce
1 teaspoon lemon juice
2 teaspoons vinegar

Black Bean & Corn Salsa:
1 can black beans, drained
1 small can whole kernel corn, drained
1 large red bell pepper, finely diced
1/2 onion, finely diced

Mix together sauce ingredients in one bowl and salsa ingredients in another.
Chill.

Pan grill pita bread on both sides until hot & flexible.
Spread sauce on bread, top with chicken, salsa, and your cheese of choice.


Chicken Recipes Mailing List

Chicken Recipes - Chicken Amaretto Recipe

Chicken Recipes - Chicken Amaretto Recipe

Chicken Amaretto

1/4 C flour
1/2 t salt
1/4 t curry powder
dash garlic powder
dash pepper
1/4 C butter or margerine
3 chicken breasts, boned, skinned and cut into 1/2 inch cubes.
1 1/2 C Amaretto liqueur
1 T lemon juice
1 T cornstarch
1 (2 1/2 oz can)j sliced mushrooms, drained
1/2 C slivered almonds
6 baked patty shells

1.. Mix togeterh flour, salt, curry powder, garlic powder, and pepper. Dredge chicken in this flour mixture.

2.. Microwave a browning dish 5-6 minutes to heat it.

3.. Add butter, then chicken. Microwave 6-8 minutes or until golden. Stir halfway through cooking.

4.. Mix together chicken broth, Amaretto, lemon juice, and cornstarch until smooth. Atir into chicken. Add mushrooms and
almonds. Microwave 6-8 minutes, until thickened.

5.. To blend flavors, microwave LOW (30%) power 5-6 minutes. Spoon into patty shells. Garnish with tomatoes and parsley, if desired. Makes 6 servings

Chicken Recipes - Sloppy Joes Chicken Style

Chicken Recipes - Sloppy Joes Chicken Style

Chicken Recipes Summary

Yield: 4 servings.

1 pound ground brown chicken , turkey or buffalo
1 medium onion
1 tablespoon mustard
1 tablespoon worcestershire
1 tablespoon sugar
1 tablespoon vinegar
3/4 cup ketchup
1 teaspoon salt
1/2 cup green pepper
1/2 cup celery

Brown meat in large heavy skillet over moderate heat for 2 to 3 minutes, breaking up clumps. Add onion, mustard, worcestershire, sugar, vinegar, ketchup, salt, green pepper and celery. Reduce heat to low and cook, stirring now and then, about 40 minutes until flavors mingle. Place 1/2 hamburger bun on each of four plates and ladle meat sauce generously on top. Serve at once.

Chicken Recipes - Roasted Chicken with Risotto and Caramelized Onions

Chicken Recipes - Roasted Chicken with Risotto and Caramelized Onions

Moist roasted chicken gets the royal treatment with caramelized
onions, balsamic vinegar and creamy risotto. You may choose to roast
your own chicken or purchase a rotisserie chicken from a grocery store. A
little grated cheese such as Parmesan or Pecorino Romano before serving
is also a nice touch.



a.. Prep Time: 15 Minutes
b.. Cook Time: 30 Minutes
c.. Ready In: 45 Minutes
d.. Yields: 4 servings
INGREDIENTS
a.. 4 tablespoons olive oil, divided
b.. 1 onion, chopped
c.. 1/4 cup balsamic vinegar
d.. 1 1/2 cups uncooked Arborio rice
e.. 1/4 cup dry white wine
f.. 7 cups chicken broth
g.. 2 tablespoons butter
h.. 2 cups chopped cooked chicken breast
i.. salt and pepper to taste
j.. 2 tablespoons chopped fresh thyme

DIRECTIONS
1.. Heat 2 tablespoons of the oil in a medium saucepan over
medium heat. Stir in the onions and saute for 15 to 20 minutes, or until
the onions are a dark golden brown. Remove from heat, stir in the
balsamic vinegar and set aside.
2.. Heat the remaining oil in a separate large skillet over
medium heat. Stir in the rice and mix well. Let heat for about 2 minutes,
then pour in the wine. Reduce heat to medium low and start pouring in
the broth about 1 cup at a time. Add more broth as each cup is absorbed.
Continue in this manner until all the broth is absorbed and the rice is
al dente, about 20 minutes.
3.. Stir in the reserved onion mixture and allow to heat
through. Remove from heat and stir in the butter and chicken. Season with
salt and pepper to taste, and garnish each serving with fresh thyme.

Chicken Recipes - CORNUCOPIA STUFFED ROASTER

Chicken Recipes - CORNUCOPIA STUFFED ROASTER
Serves 8
A roaster stuffed with vegetables and rice is a tasty meal
in one dish. The stuffing doesn't increase the cooking
time, which is about one hour less in a microwave than
required for conventional roasting.

1 whole roaster (about 6 pounds)
1/4 cup hot water
1/4 cup butter or margarine
1 cup frozen peas and carrots
1 1/2 cups cooked rice
2 tablespoons minced fresh parsley
1/2 teaspoon dried thyme
1 teaspoon salt or to taste
Browning spray (optional)
Remove giblets. In a 1-cup glass measuring cup, place
water and butter; microwave at HIGH (100% power) 1 minute.
In 1-quart microwave-safe utensil, place peas and carrots;
cover. Microwave at HIGH 4 minutes, stirring once; drain.
In a small bowl, combine rice, melted butter mixture, peas
and carrots, parsley, thyme and salt. Place in cavity of
roaster; with rounded wooden picks, fasten skin across
cavity opening and at neck. Place roaster, breast side
down, on microwave-safe roasting pan. Spray with browning
spray or brush roaster with melted butter if desired; cover
with wax paper.
Microwave at HIGH 5 minutes. Reduce power to MEDIUM-HIGH
(70% power). Cook 12 minutes per pound, brushing with
drippings several times during cooking. Halfway through
cooking time, turn roaster over, using paper towels to
protect hands. Pour off drippings and reserve, if desired.
Baste roaster with drippings or use browning spray; cover
with wax paper and complete cooking.
Let stand, covered with aluminum foil, 20 minutes. Test
for doneness after standing; juice should run clear with no
hint of pink when thigh is pierced. To serve, spoon
stuffing into serving bowl and slice roaster.

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

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Chicken Recipes - BURGUNDY CHICKEN

Chicken Recipes - BURGUNDY CHICKEN

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



BURGUNDY CHICKEN Serves 4
Microwave Recipe
The Perdue home economists say that microwave recipes are
often more nutritious than their conventional versions
because microwaving requires much less liquid, ensuring
that vitamins and minerals are not washed away.
1 chicken, cut in serving pieces
1/2 cup Burgundy or other dry red wine
1/2 cup low-sodium chicken broth
1 teaspoon dried thyme leaves
1/4 teaspoon ground pepper
1 bay leaf
1/2 pound pearl onions, peeled
1/4 pound small mushrooms, sliced
8 small new potatoes, cut into quarters
2 carrots (about 1 cup), thinly sliced
2 tablespoons water
1-1/2 tablespoon cornstarch
Remove and discard skin and visible fat from the larger
chicken pieces. In a 3-quart microwave-safe utensil,
combine wine, chicken broth, thyme, pepper, and bay leaf.
Add onions, mushrooms, potatoes, and carrots. Cover and
microwave at HIGH (100% power) 5 minutes. Arrange chicken
on top of vegetables, bone-side up, with meatier portions
toward outer edge of utensil. Cover with wax paper;
microwave at HIGH 15 minutes. Turn chicken pieces over and
rearrange, spooning vegetable mixture over each piece. Re-
cover; microwave 5-6 minutes per pound or until chicken and
vegetables are fork tender. Remove chicken pieces and
vegetables; cover to keep warm.
In microwave-safe cup, combine water and cornstarch. Add
small amount of hot pan juices to cup and stir to blend;
gradually stir cornstarch mixture into remaining juices.
Microwave on HIGH 2 minutes; stir and microwave 2 minutes
longer or until boiling. Serve sauce over chicken and
vegetables.
Nutritional Figures Per Serving
Calories 438. Protein 42 grams. Carbohydrate 29 grams. Fat
17 grams. Cholesterol 122 mg. Sodium 137 mg.


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