Chicken Recipes - Baked Tandoori Chicken

Baked Tandoori Chicken

Ingredients:
1 cup fat free yogurt
1 small onion, coarsely chopped
4 garlic cloves
1 1/2 piece ginger root, peeled and coarsely chopped
2 tsp. ground coriander
1 tsp. ground cumin
1/2 tsp. ground turmeric
1/4 tsp. ground cinnamon
1/4 tsp. ground clove
1/4 tsp. ground mace
1/4 tsp. grated nutmeg
2 Tbsp. canola oil
Juice of 1/2 lemon (2 to 3 Tbsp.)
2 whole chicken breasts, split and skinned

Instructions:
Preheat oven to 375 degrees. In blender or food processor, combine yogurt, onion, garlic and ginger; purée. Add coriander, cumin, turmeric, cinnamon, cloves, mace, nutmeg, oil and lemon juice; blend.

Cut 2 slits in each piece of chicken, slashing it along the grain to make slit 2 to 3 inches long and almost but not completely into bone. Place chicken in plastic bag or a glass, stainless steel or plastic container large enough to hold the pieces in one layer. Pour yogurt mixture over the chicken and rub to be sure it coats the meat on all sides. Marinate chicken in refrigerator one hour to overnight.

Arrange chicken in one layer in shallow baking dish. Bake until juices run clear when breast is pierced with knife at its thickest point and no pink shows in center, 35 to 45 minutes, depending on the size of breasts. Serve, accompanied by cooked basmati rice and a green salad.

Options:Let the chicken cool and use to make an Indian chicken
salad, with green peas, mango, scallions and cooked rice in a yogurt
dressing with chutney.

Cooking for Two:Halve the recipe, or use the leftover chicken to
make a salad or soup.
Nutritional Information:
Makes 4 servings, each containing 258 calories and 10 grams of fat.

Chicken Recipes - Chicken Soup Recipes - Homemade Chicken and Corn Soup

Chicken Recipes - Chicken Soup Recipes - Homemade Chicken and Corn Soup

1 boneless skinless chicken breast half(6oz), diced
2 tbs vegetable oil
1 celery stalk, chopped
1 small white onion, peeled and chopped
2 large cloves garlic, peeled and chopped
3 cups fat free chicken broth
1 can(8.75 oz) corn kernels, drained
1/2 cup frozen peas
salt and cracked black pepper, to taste

In 2 quart saucepot over medium high heat, cook chicken in vegetable
oil, 3min, or until cooked through. Remove chicken from saucepan; set
aside. Add celery, white onion, and garlic to saucepot. Cook 1min,
or until softened. Stir in chicken broth, corn kernels, frozen peas
and chicken to saucepot. Cook soup mixture 5min more, or until heated
through. Season with salt and cracked black pepper to taste, if
desired.

Chicken Recipes - Chicken and Vegetables with Onion Sauce (Diabetic Friendly)

Chicken and Vegetables with Onion Sauce Recipe
Serves 5

5 (4 oz) slice boneless skinless chicken breast halves, rinsed and patted dry
1 (16 oz) bag frozen mixed vegetables (stew)
1 (10-3/4 oz) can condensed french onion soup

Heat Dutch oven over medium-high heat. Coat with cooking spray, add chicken, and top with vegetables and soup. Bring to a boil, cover tightly, reduce heat, and simmer 20 minutes or until carrots are tender.

Remove chicken and vegetables with a slotted spoon and place in serving bowl.

Increase to high heat, bring pan drippings to a boil and continue boiling one minute or until the liquid measures 1/2 cup. Spoon sauce over chicken and serve.

Exchanges: Starch 1;Very Lean Meat 3
Calories 194;Fat 2g;Chol 65mg;Sodium 570mg;Carbs 12g;Fiber 2g;Protein 28g

Chicken Recipes - Chicken Thighs in Honey Sesame Marinade Recipe

Chicken Thighs In Honey Sesame Marinade Recipe

Instructions:
1 c honey
1/4 c sesame seeds
1 ts ground ginger
1 ts ground cinnamon
1 ts ground cumin
1 ts paprika
1/2 ts turmeric -- optional
1/2 ts cayenne pepper
3 TB fresh lime juice
2 TB olive oil
: Salt and pepper
12 boneless chicken thighs

In a large bowl, combine the honey, sesame seeds, ginger, cinnamon, cumin, paprika, turmeric, cayenne, lime juice, and olive oil. Season to taste with salt and pepper. Pour over the chicken thighs and marinate, covered, overnight in the refrigerator. When ready to cook, remove the chicken from the marinade and grill about 6 to 8 minutes on each side, beingcareful not to let the flames flare up. If broiling, place on a greased baking sheet and cook 5 inches from the heat. Yield: 6 servings

Chicken Recipes - Creamy Chicken and Potatoes Recipe (Diabetic Friendly)

Diabetic Creamy Chicken and Potatoes Recipe
Serves 4

1 (10-oz) can reduced-fat cream of chicken soup
1/2 cup reduced-fat sour cream
4 medium green onions, chopped
4 (4 ozs) sliced boneless skinless chicken breast halves, rinsed and patted dry
1 lb new potatoes, cut into 1/2-inch wedges
Coarsely ground black pepper

In a medium mixing bowl, combine the soup, sour cream and all but 2 Tbsp of the onions and set aside.

Heat a 12-inch nonstick skillet over medium-high heat. Add chicken, smooth side down, and cook 1-2 minutes or until lightly browned. Turn pieces over, add potatoes, and pour soup mixture evenly over all.

Bring to a boil, reduce heat, cover tightly, and simmer 30 minutes or until chicken is no longer pink in center and potatoes are tender, stirring midway. Top with remaining green onions to serve.

Exchanges: Starch 2;Very Lean Meat 3;Fat 1
Calories 314;Fat 7g;Chol 85mg;Sodium 391mg;Carbs 30g;Fiber 3g;Protein 31g

Chicken Recipes - Recipes for Large Groups - Chicken Normandy

Chicken Normandy

6 pounds Chicken
4 tablespoons Butter
1/4 cup Brandy OR cognac
1 medium onion, sliced
1 teaspoon Salt
1/4 teaspoon Pepper
1/4 teaspoon Basil
1 clove garlic, pressed
2 medium apples, cored and sliced
1/4 cup Apple juice
1 tablespoon Flour
1/2 cup Heavy cream
1/4 cup Snipped fresh parsley

Melt butter in a skillet and brown onion, garlic and chicken. Pour brandy over chicken and set aflame. When flames die down, remove chicken, onions and garlic to crock pot. Add remaining ingredients except flour, cream and parsley. Cover and cook on high, 3-4 hours or low, 5 hours. Before serving remove chicken. Blend flour and cream together. Stir into juice left in crock pot until sauce thickens. Serve over buttered noodles.

Chicken Recipes - The Perdue Chicken Cookbook - CHICKEN STROGANOFF

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

CHICKEN STROGANOFF Serves 4
This is a 1990s version of a nineteenth-century Russian
classic. By substituting plain, lowfat yogurt for sour
cream, you're decreasing the calories in this recipe by 332
calories.
4 skinless, boneless chicken breast halves or 1 thin sliced
boneless roaster breast
2 tablespoons vegetable oil, divided
2 medium onions, thinly sliced
1/2 pound mushrooms, thinly sliced (2 cups)
1 clove garlic, minced
1/2 cup low sodium chicken broth
1/8 teaspoon ground pepper
2 tablespoons water
1 tablespoon cornstarch
1 container (8-ounces) plain low-fat yogurt
hot cooked noodles, cooked without salt
Remove and discard visible fat from chicken; slice chicken
in thin strips. In large skillet over medium heat, heat 1
tablespoon oil. Add onions; cook 2 minutes, stirring
frequently. Add mushrooms; cook 3 minutes longer. Remove
vegetables from skillet; set aside. Heat remaining oil in
skillet. Add chicken and garlic; cook 3 minutes or until
chicken turns white, stirring frequently. Return
vegetables to skillet; add broth and pepper.

In cup, blend water and cornstarch; stir into skillet.
Over medium heat, bring to a boil; boil 1 minute, stirring
constantly. Remove from heat; stir in yogurt until well
blended. Heat gently over low heat (do not boil). Serve
over noodles.

Nutritional Figures Per Serving
Calories 427. Protein 65 grams. Carbohydrate 13 grams. Fat
12 grams. Cholesterol 155 mg. Sodium 182 mg.


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Chicken Recipes Chicken Breats Recipes - The Perdue Chicken Cookbook - CHICKEN BREASTS WITH VEGETABLES

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

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CHICKEN BREASTS WITH VEGETABLES Serves 4
Whenever possible, choose crisp, fresh vegetables over
their canned or frozen counterparts. Fresh vegetables have
better color, flavor and texture. When using frozen or
canned products, be sure to look for those with no salt
added. This kind of nutritious, high vitamin, low calorie
meal that features breast meat is a mainstay for Frank and
me, and it has been for him for a long time. His grown
daughter, Bev Nida, tells me that one of her childhood
memories of Frank was that if he was late for dinner, ("and
he always was"), everyone knew to save a chicken breast for
him.

4 chicken breasts halves
2 tablespoons unsalted margarine
2 large carrots, cut into matchstick strips (1-1/2 cups)
2 ribs celery, cut into matchstick strips (1-1/2 cups)
1 green pepper, cut into matchstick strips (1 cup)
1 small shallot, minced
1 cut low-sodium chicken broth
1/8 teaspoon ground pepper
2 tablespoons water
1 tablespoon cornstarch
Remove and discard skin and visible fat from chicken
breasts. In large skillet over medium heat, melt
margarine. Add chicken, cook 10 to 15 minutes, turning
until browned on all sides. Remove chicken; drain on paper
towels. Add carrot, celery, green pepper, and shallot;
cook stirring constantly, 2 minutes. Remove vegetables;
set aside. Stir in broth and pepper; add chicken. Reduce
heat to low; cover and simmer 15 minutes or until chicken
is cooked through.
Remove breasts to serving plate; keep warm. In cup, stir
together water and cornstarch until smooth; stir into
skillet. Over medium heat, bring to boil; boil 1 minute,
stirring constantly. Stir in vegetables ; cook until
heated through. To serve, spoon vegetables over chicken.
Nutritional Figures Per Serving

Calories 380. Protein 62 grams. Carbohydrate 9 grams. Fat 9
grams. Cholesterol 152 mg. Sodium 201 mg.

Chicken Recipes - The Perdue Chicken Cookbook - CHICKEN VERONIQUE

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

CHICKEN VERONIQUE Serves 4
Any recipe with the name Veronique will have grapes in it.
When buying grapes at the supermarket, you can tell how
fresh they are by how green and pliable the stem is.
Another way of telling is to give the bunch a quick shake.
If it's fresh, none of the individual grapes should fall
from the bunch. I should warn you, though, that shaking
the bunch will not do anything for your popularity with the
store's produce manager.
4 skinless, boneless chicken breast halves or 1 thin sliced
boneless roaster breast
1/2 lemon
Ground pepper
1 tablespoon unsalted margarine
1-1/2 teaspoons cornstarch
1/2 cup low-sodium chicken broth
1/4 cup dry white wine
1 cup seedless green grapes, halved
Remove and discard any visible fat. Butterfly breast
halves to make scaloppine. Skip the previous step if you
are using thin sliced boneless roaster breasts. Rub with
lemon and sprinkle lightly with pepper. In large skillet
over medium heat, melt margarine. Add scaloppine, in
batches if necessary, so that they do not touch. Saute 4
minutes, turning once, until chicken is lightly browned on
both sides and just cooked through. Remove from skillet;
keep warm.
In small bowl, stir together cornstarch, broth and wine
until smooth; add to skillet. Over medium heat, bring to
boil; boil 1 minute, stirring constantly. Stir in grapes
until heated through. To serve, spoon grapes and sauce
over chicken.

Nutritional Figures Per Serving
Calories 233. Protein 36 grams. Carbohydrate 9 grams. Fat
5 grams. Cholesterol 90 mg. Sodium 87 mg.

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Chicken Recipes - The Perdue Chicken Cookbook - CHICKEN IN MUSTARD SAUCE

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

CHICKEN IN MUSTARD SAUCE Serves 4
If controlling sodium is important to you, use an ordinary
table wine for the white wine called for in this recipe.
Cooking wines often contain salt and should be avoided by
anyone who is watching sodium intake. Likewise, sweet
wines and fortified ones such as sherry, Madeira and
Marsala should be used sparingly because they are higher in
calories than dry wines. No wines contain alcohol after
cooking.
1 roaster boneless breast or 1 package thin sliced roaster
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 low-sodium chicken broth
l/4 cup dry white wine
l tablespoon Dijon mustard
Remove and discard visible fat from breast; slice thin.
(If using thin sliced product, skip this step.) In a large
skillet over medium-high heat, heat 2 tablespoons oil. Add
breast slices a few at a time, placing so that pieces do
not touch. Saute 4 minutes, turning once, until chicken is
lightly browned on both sides. 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.

Nutritional Figures per Serving
Calories 286. Protein 37 grams. Carbohydrate 4 grams. Fat
13 grams. Cholesterol 90 mg. Sodium 201 mg.

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Chicken Recipes - The Perdue Chicken Cookbook - CHICKEN RATATOUILLE

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

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CHICKEN RATATOUILLE
Makes 6 drumsticks.
When "ratatouille" appears in a recipe's name, you can be
sure it will have eggplant in it and probably tomatoes and
peppers as well. These vegetables will be noticeably more
delicious if you use them very fresh rather than after
storage in the refrigerator. The flavor of these vegetables
all deteriorate at refrigerator temperatures. They're warm
weather crops and nature didn't mean for them to be in the
chilling temperatures of a refrigerator.
6 chicken drumsticks
2 tablespoons vegetable oil
1 cup coarsely chopped onion
1 clove garlic, minced
1/2 pound eggplant, peeled and cubed
2 medium zucchini (about 1/2 pound) cubed
2 medium tomatoes, coarsely chopped
1 green pepper, cut in thin 1-inch strips
1 tablespoon minced, fresh basil or 1 teaspoon dried
3/4 teaspoon minced, fresh oregano or 1/4 teaspoon dried
1/4 teaspoon ground pepper
Remove and discard skin and visible fat from drumsticks.
In large skillet, over medium-heat, heat oil. Add
drumsticks; cook about 15 minutes, turning until browned on
all sides. Remove drumsticks; drain on paper towels. Add
onion and garlic; cook 1 minute, stirring frequently. Add
eggplant, zucchini, tomatoes, green pepper, basil, oregano
and pepper. Cook 5 minutes, stirring occasionally. Place
drumsticks in vegetable mixture; cook about 30 minutes
longer or until drumsticks are tender, occasionally
spooning vegetables over chicken.

Nutritional Figures Per Drumstick
Calories 126. Protein 12 grams. Carbohydrate 8 grams. Fat 6
grams. Cholesterol 33 mg. Sodium 41 mg.

Chicken Recipes - The Perdue Chicken Cookbook - CHICKEN PROVENCAL

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

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CHICKEN PROVENCAL Serves 4
Microwave Recipe
Do you know why you brown chicken first in traditional
stews and casseroles? It's to seal in the juices. You
don't need to in microwave cooking, so you save the fat
calories from the butter or margarine or oil you'd use for
browning, and the chicken still ends up moist and tender.
4 chicken breast halves
3 cups coarsely chopped fresh Italian plum tomatoes
or a 28-ounce can, drained
1-1/2 cups sliced mushrooms (12-ounces)
1/3 cup chopped onion
1 clove garlic, minced
1/2 teaspoon dried basil
1/4 teaspoon salt or to taste
1/4 teaspoon ground pepper
2 tablespoons dry white wine
1 tablespoon cornstarch
2 tablespoons minced fresh parsley
Remove and discard skin from chicken breasts. In a 3-quart
microwave-safe utensil, combine tomatoes, mushrooms, onion,
garlic, basil, salt and pepper. Cover with wax paper.
Microwave at HIGH (100% power) 5 minutes. Meanwhile, in
cup combine wine and cornstarch, stir into tomato mixture.
Place chicken breasts, bone-side up and meatier portions
toward outside of utensil, on top of tomato mixture. Cover
with wax paper; microwave at HIGH 5 minutes. Reduce power
to MEDIUM-HIGH (70% power) and cook 10 minutes per pound.
Halfway through cooking time, turn chicken breasts over and
stir tomato mixture. After cooking, let stand, covered, 10
minutes.
Remove chicken to serving platter; stir parsley into tomato
mixture and spoon some over breasts; serve remaining sauce
on side.

Nutritional Figures Per Serving
Calories 347. Protein 63 grams. Carbohydrate 13 grams. Fat
4 grams. Cholesterol 152 mg. Sodium 283 mg.

Chicken Recipes - The Perdue Chicken Cookbook - CHICKEN AU POIVRE

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

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CHICKEN AU POIVRE Serves 4
Pepper's piquant flavor helps disguise the lack of salt.
l roaster boneless breast or 1 package thin sliced roaster
breast
2 tablespoons flour
2 teaspoons cracked black pepper
l teaspoon dry mustard
2 tablespoons vegetable oil
1 clove garlic, minced
1/2 cup dry red wine
1 tablespoon minced, fresh parsley
Remove and discard visible fat from boneless breast; slice
thin. (You can skip this step if you have the thin sliced
roaster breast.) Place chicken slices between sheets of
plastic wrap and pound to 1/8 inch thickness. On wax
paper, combine flour, pepper and mustard. Lightly coat
chicken with flour mixture, pressing to make pepper adhere.
In large skillet over medium-high heat, heat oil. Add
garlic; saute 30 seconds. Place chicken in skillet so that
pieces do not touch. Cook about 3 minutes or until lightly
browned, turning once. Remove to serving platter; keep
warm. Pour off fat; stir in wine. Cook over high heat,
stirring constantly 2 to 3 minutes or until thickened and
liquid is reduced by one-half. Stir in parsley. Spoon
sauce over chicken.

Nutritional Figures Per Serving
Calories 255. Protein 36 grams. Carbohydrate 5 grams.
Fat 9 grams. Cholesterol 90 mg. Sodium 81 mg.

Chicken Recipes - Apricot Chicken with Ginger

Chicken Recipes - Apricot Chicken with Ginger

Preparation - 15 minutes, cooking time - 30 minutes.
2 chicken breasts, cut-up
Sauce:
1/2 cup apricot preserves
2 tbsp cider vinegar
1 clove garlic, minced
1 tbs soy sauce
1 tsp ginger
1/2 cup chopped pecans
Fresh black pepper
Preheat oven to 350 degrees F.

Mix together all sauce ingredients, set aside.

Place chicken breasts on a roasting pan.

Baste with apricot mixture and bake for about 30 minutes or until
cooked through. Keep basting every 10 minutes.

Last 5 minutes of cooking, turn the oven to broil. Lightly brown the
chicken just before serving.

Chicken Recipes Cider Vinegar Chicken

CIDER VINEGAR CHICKEN

6 skinless, boneless chicken breasts
5 teaspoons garlic salt
1 cup cider vinegar

Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place chicken breasts in a 9x13 inch baking dish. Sprinkle with garlic salt, then pour vinegar over all.
3. Bake at 350 degrees F (175 degrees C) for 35 minutes or until chicken is browned and cooked through, and juices run clear.

Chicken Recipes - Mango Chicken Fettucine

Mango Chicken Fettucine

Allow one or two per person according to the size of the chicken.

Ingredients
30g Butter
8 Onions peeled and chopped
1½ Tbls Flour
2 cups Chicken stock
425g Canned mango slices
450g Cooked chicken, sliced into strips
Salt and freshly ground pepper to taste
850g Red fettucine noodles
850g Green fettucine noodles
2 Tbls Olive oil
125g Chopped walnuts
Basil leaves to garnish

Method
Melt butter in pan and sauté onions until golden. Add flour and cook for 1 minute. Gradually add chicken stock and bring to the boil. Stir until the sauce thickens slightly. Simmer covered for 20 minutes. Add mango and chicken to saucepan and season to taste, heat through. Place past in boiling salted water for 5 to 7 mins stirring to separate the pasta. Drain in a colander, rinse in hot water and drain again. Combine pasta and walnuts with sauce and mix well. Serve on heated pasta bowls garnish with basil and chopped tomato dice.

Chicken Recipes - BBQ Chicken Wings

BBQ CHICKEN WINGS

Ingredients:
30 chicken wings, salt and pepper to taste
1/4 cup of honey
1/4 cup of soy sauce
2 Tbsp of grated fresh ginger
2 garlic cloves, minced
1 Tbsp of curry powder

Directions:
Combine honey, soy sauce, ginger, garlic and curry powder.
Pour over wings and coat well.
Marinate several hours or overnight in refrigerator.
Barbeque 10 - 12 minutes per side, basting and turning frequently
with the marinade.
May also be placed in a single layer in a baking dish and baked in a
preheated 400 degree oven for 35 minutes or till cooked through.

Chicken Recipes - Baked Chicken Delight

Baked Chicken Delight

4-5 cups cooked chicken
3 tablespoons butter
1 large onion, chopped
1cup raw rice
salt, pepper, sweet basil, rosemary
chicken broth-usually 2 cups
1 can evaporated milk

Place chicken meat in shallow pan. Sprinkle with salt and herbs to taste. Saute onions in butter until tender-do not let brown! Arrange onion over chicken. Sprinkle rice evenly over top and add enough chicken broth to cover. Cover pan and bake at 350 degrees 1.5 hours. Add milk, full strength. Re-cover and bake another 30 minutes. Do not stir.

Chicken Recipes - Apricot Chicken

APRICOT CHICKEN

Servings: 4

10 oz Apricot preserves
8 oz Russian Dressing
1 pk onion soup mix
2 c long-grain rice
2 T minced parlsey
3- lbs chicken

Preparation:

1- Mix Preserves, Dressing, and Onion mix
2- Arrange chicken in a baking dish, pour mix over chicken
3- Marinate 3+ hours, refrigerated.
4- Bake at 325F-350F 45 min to 1 hour, until juices clear.
5- To crisp chicken, cook the last 15 min under the broiler.
6- Prepare rice with parsley; serve chicken over rice.

Chicken Recipes -- Chicken Soup Recipes - Tortilla-Chicken Soup

Chicken Recipes -- Chicken Soup Recipes - Tortilla-Chicken Soup


Preparation Time: 15 minutes
Approximate Cooking Time: 15-20 minutes

Serves: 2-3

Ingredients

4 skinless, boneless chicken breast
halves (about 1 pound total)
2 14-oz cans reduced-sodium chicken broth
1 14-oz can beef broth
1 14 1/2 oz can tomatoes, undrained and cut up
1/2 cup chopped onion (1 medium)
1/4 cup chopped green sweet pepper
1 cup frozen loose-pack whole kernel corn
1 - 2 tsp chili powder
3 tsp ground cumin
1/8 tsp ground black pepper
3 cups tortilla chips, coarsely crushed
1 cup shredded Monterey Jack cheese (4 ounces)
1 avocado, peeled, seeded, and cut into chunks (optional)
Snipped fresh cilantro (optional)
Sliced fresh jalapeno peppers (optional)
Lime wedges (optional)



Preparation

Cut chicken into bite-size pieces; set aside.

In a 4-quart Dutch oven combine chicken broth, beef broth, undrained tomatoes, onion, and sweet pepper.

Bring to boiling; add chicken.

Return to boiling; reduce heat.

Simmer, covered, for 10 minutes.

Add corn, chili powder, cumin, and black pepper to chicken mixture in Dutch oven.

Return to boiling; reduce heat.

Simmer, covered, for 10 minutes more.

To serve, place crushed tortilla chips in six soup bowls.

Ladle soup over tortilla chips.

Sprinkle with Monterey Jack cheese.

If desired, top with avocado, cilantro, and jalapeno peppers.

If desired, serve with lime wedges.

Cook File:

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible.

When working with chile peppers, wear plastic or rubber gloves.

If your bare hands do touch the chile peppers, wash your hands well with soap and water.

Chicken Recipes - Crockpot Lemonade Chicken

Chicken Recipes - Crockpot Lemonade Chicken

4 pieces chicken
6 oz. can frozen lemonade concentrate, thawed
2 Tbs. brown sugar
3 Tbs. ketchup
1 Tbs. vinegar
2 Tbs. cornstarch
2 Tbs. water

Arrange chicken in crockpot. Combine lemonade, brown sugar, ketchup and vinegar. Pour over chicken and cover. Cook on high 3-4 hours or low for 6-8 hours.

Chicken Recipes - Chicken 'n Dumplings

Chicken Recipes - Chicken 'n Dumplings

2 cans Cream of Chicken soup (undiluted)
2 cans Cream of Mushroom soup (undiluted)
2 cans Chicken broth (14-oz each)
1 cup carrots (peeled and sliced)
1/2 cup celery (cut into bite size pieces)
2 cups potatoes (peeled & cut into bite size pieces)
2 cups cooked chicken (cut into bite size pieces)
1 cup onions (cut into bite size pieces)
1/2 cup frozen peas
1 bay leaf
1/4 teaspoon Thyme
1/2 teaspoon black pepper
1/2 teaspoon salt
Combine soups (undiluted), chicken broth, carrots, celery and
potatoes into a very large cooking pot, which has a tight fitting
lid. Stir to mix undiluted soup around. Cook over medium heat for 20
minutes. Add chicken and peas; then stir and put cover on pan; cook
for another 15 minutes.
Meanwhile prepare biscuit dough:

2 cups Jiffy Buttermilk Biscuit Mix
2/3 cup milk (can be buttermilk, if desired)
Mix together biscuit mix and milk, stirring to absorb all dry
mixture. Use a large soup spoon to shape dumpling mixture into a
large oval. Drop the large spoonful onto top of hot stew. Work
quickly until all the dumplings are in the pot in a single layer.
Cover tightly and immediately reduce the heat to low. Do NOT open the
lid for 15 minutes. Then serve immediately.

Chicken Recipes - Chicken Breast Recipes - Chicken Recipes - Pecan Breaded Chicken Breasts with Dijon Mustard Sauce

Chicken Recipes - Pecan Breaded Chicken Breasts with Dijon Mustard Sauce


2 whole chicken breasts, skinned, boned and cut in half
Salt
Freshly ground black pepper
10 Tablespoons butter
3 Tablespoons Dijon mustard (the real thing, please)
1 (6-oz) package pecans, ground (1-1/2 cups)
2 Tablespoons vegetable oil (preferably safflower oil)
2/3 cup sour cream
Prep.Time: 35 minutes ~ Cooking Time: 10 to 20 minutes
Preheat oven to 200-degrees F. Between two sheets of waxed paper,
lightly flatten chicken breasts with a mallet or hammer. Season to
taste with salt and pepper.

In small saucepan over medium heat, melt 6-Tablespoons butter. Remove
from heat and whisk or beat in 2-Tablespoons Dijon mustard. Dip
chicken in butter/mustard mixture, then heavily coat chicken with
ground pecans.

Melt 4-Tablespoons butter in a 12" to 14" fry pan. Stir in oil. When
hot, cook as many pieces of chicken at a time as possible, without
crowding them. Cook approx. 3 minutes per side. Remove to a baking
dish and place in oven to keep warm. Continue cooking the chicken
pieces until all are done.

Discard any butter and oil in frying pan. If pecans left in frying
pan are burned, discard them also, otherwise spoon them onto the
chicken in the oven.

Deglaze the pan with sour cream, scraping up all browned particles.
Whisk the remaining Tablespoon of mustard into the sour cream. Season
to taste with salt and pepper. The sauce should retain a strong
mustard flavor.

At serving time, place a dollop of sauce in the middle of each warmed
plate. Cover completely with a portion of chicken. Only a small
serving of sauce should accompany each serving, so as not to
overpower the chicken.

Makes 4 servings; about 790 calories each with sauce. This recipe is
good accompanied with fresh green beans, lightly flavored with fresh
lemon.

Chicken Recipes - Diabetic Recipes - Diabetic Chicken Parmesan

Chicken Recipes - Diabetic Recipes - Diabetic Chicken Parmesan

26-oz jar seasoned tomato sauce 1 ea ---
boneless, skinless chicken breasts --- 20 oz
shredded mozzarella cheese, part skim 1/2 cup ---
grated Parmesan cheese 1/2 cup ---

Nutrition Information
Amount per serving
Calories153
Calories From Fat41
Total Fat5 g
Saturated Fat2 g
Cholestrol51 mg
Sodium762 mg
Total Carbohydrate7 g
Dietary Fiber1 g
Sugars5 g
Protein22 g



Preparation Instructions


Preheat the oven to 350 degrees F.

In a 9x13-inch baking pan or large casserole dish, spread half of the tomato sauce. Place the chicken on the sauce, then pour the rest of the sauce over the chicken. Sprinkle the mozzarella cheese on the chicken, then sprinkle on the Parmesan cheese.

Cover and bake until bubbly and cheese is lightly browned, 30 minutes.

Chicken Recipes - Baked Chicken Chimichangas

Chicken Recipes - Baked Chicken Chimichangas


2 1/2 cups cooked chicken, shredded
2 tablespoons olive oil
1/2 cup chopped onion
2 garlic cloves, minced
1/2 tablespoon chili powder
16 ounces salsa (mild or spicy)
1/2 teaspoon ground cumin
1/2 teaspoon cinnamon
Pinch of salt (if necessary)
6 (10-inch) flour tortillas
1 cup refried beans
Olive oil (for basting)

Garnishes
Sour Cream
Guacamole

In large saucepan, sauté onion and garlic in oil until tender. Stir in chili powder, salsa, cumin and cinnamon. Stir in shredded chicken. Let cool.
Preheat oven to 450 degrees F. Grease a 15 x 10 x 1-inch jellyroll pan.
Working with one tortilla at a time, spoon a heaping tablespoon of beans down center of each tortilla. Top with a scant 1/2 cup of the chicken mixture. Fold up the bottom, top and sides of tortilla; secure with wooden toothpicks if necessary. Place chimichangas in greased baking pan, seam side down. Brush all sides with the oil. Bake 20 to 25 minutes or until golden brown and crisp, turning every 5minutes.

Chicken Recipes - Chicken Bake

Chicken Recipes - Chicken Bake

6 ounces pizza dough
4 ounces grilled, sliced and seasoned white chicken breast
1 ounce mozzarella-provolone blended shredded cheese
1/2 ounce cooked and chopped bacon
1/2 ounce chopped green onion
1 ounce Caesar dressing (per bake)
1/2 ounce Parmesan cheese

Pre-marinate the grilled and sliced chicken breast in a small amount of Caesar dressing prior to assembly.
Cut pizza dough into a 6-ounce piece. Roll out or press dough into a 7 x 5-inch rectangle. Spread Caesar dressing on dough piece. Add marinated chicken to dough piece, along the 5-inch border. Cover chicken with mozzarella, green onion and chopped bacon. Pull the 5-inch border over the ingredients and roll tightly. Do not fold the ends in. The bake will continue to grow in length as you roll it out. Finished bake should be approximately 11 x 2 inches.
Brush top of bake with Caesar dressing, and dredge in shredded Parmesan.
Bake until an internal temperature of 165 degrees F is reached.
Yields 1 serving.

Chicken Recipes - Chicken Surprise

Chicken Surprise

1 & 1/2 pounds skinless, boneless chicken breast meat - cubed
2 cups water
2 cubes chicken bouillon
2 cups uncooked white rice
1 (14.5 ounce) can stewed tomatoes, drained
1 (4.5 ounce) can mushrooms, drained
1 teaspoon poultry seasoning

1. Saute chicken in a large skillet over medium high heat until it
is cooked through and juices run clear. Meanwhile, bring water and
bouillon to a boil in a large pot; when boiling, add rice, stir,
cover pot and remove from heat. Let sit 5 minutes or until

2. To rice add cooked chicken, tomatoes and mushrooms and stir
together over medium low heat to heat through. Serve hot.

Serves 6

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

Chicken Recipes - Tuscan Chicken Soup

Tuscan Chicken Soup

About 7g. of fat
4 servings
Ingredients:
1 bulb of fennel small diced
½ cup each onion, carrot ,celery, medium diced
1T olive oil
8oz. skinless, boneless chicken thigh meat medium diced
1t fresh rosemary chopped fine
1 14oz can diced tomato low salt if possible
1 14oz can low salt chicken stock or broth
1 19oz can cannellini beans rinsed and drained
Instructions:
1. Heat a large pot over a medium heat
2. Add oil, fennel, carrot, onion, celery and chicken stir
occasionally for 15 mins
3. Add remaining ingredients simmer for 25 to 35 mins
4. Add hot sauce, salt and pepper to taste
Wanna kick this up for a football game? Here is what ya add:
1 19 oz can of kidney beans
1 19 oz can black beans
1 19oz can black beans pureed
Always wash beans first!
Now you have Tuscan Chicken Chili!!!!!!!!!!

http://www.worldfamousrecipes.com/

Chicken Recipes - Chicken Amaretto Recipe

Chicken Recipes - Chicken Amaretto Recipe

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 togeter 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

Chicken Recipes - Recipes for Chicken - Teriyaki Chicken and Vegetables Recipe

Chicken Recipes - Recipes for Chicken -
Teriyaki Chicken and Vegetables Recipe

There’s no need for takeout food when you can prepare something even better
and faster at home. Your friends and family will love the authentic flavors of
this restaurant-inspired dish.

Ingredients 12 Tyson® IFF Boneless, Skinless Chicken
Tenderloins
1 tablespoon vegetable oil
2-1/2 cups broccoli florets, about 8 oz.
2/3 cup water
1 can baby corn, 15 oz., drained or 1 can straw mushrooms, 15 oz., drained

2/3 cup bottled thick sweet and sour sauce
1/3 cup cashews or 1/3 cup peanuts

4 cups white rice, cooked; hot


Cooking Instructions
1. Wash hands. Remove protective ice glaze from frozen tenderloins by
holding under lukewarm running water about 1 minute. Pat dry. Wash hands.

2. Heat 1 tablespoon oil in large skillet over medium; add chicken; cover and
cook, turning occasionally, 10 to 12 minutes or until browned and done (internal
temp 170°F). Remove chicken to plate; cover and keep warm.

3. Add broccoli and water to skillet; cover immediately and cook 3 minutes over
medium heat. Add chicken (and any accumulated juices), corn, and sweet and sour
sauce to skillet. Heat thoroughly. Stir in cashews.

Serving Suggestion: Serve chicken and vegetables over cooked rice. Refrigerate
leftovers.

Substitution Tip: To substitute Tyson Fresh Chicken Tenderloins, simply decrease
cooking time by about one-third.

Time (Servings:6) Preparation 5 min. Marination 0 min. Cook
18 min. Total 23 min. Nutrition Facts Calories 388 Total Fat 15g
Protein 15g Carbohydrate 48g Cholesterol 48mg Sodium 1076mg

Chicken Recipes - Flaky Chicken Pie
Phyllo, which comes from the Greek word leaf, is delicate, paper-thin pastry dough that is often used in Greek dishes and desserts.

Ingredients

6 Tyson Fresh Boneless, Skinless Chicken Thigh Cutlets
1/4 teaspoon seasoned salt
1 can reduced-sodium chicken broth
1 small onion, cut into thin wedges
1 large baking potato, cubed (1/2-inch)
2 medium carrots, diced (1/4-inch)
1/2 teaspoon poultry seasoning
1/8 teaspoon pepper
1/4 cup flour
1/2 cup fat-free sour cream
6 sheets phyllo dough, thawed according to package directions
2 tablespoons margarine, melted
or 2 tablespoons butter, melted

Cooking Instructions

1. Preheat oven to 375°F. Wash hands. Cut chicken into 1/2-inch pieces and sprinkle with seasoned salt. Wash hands.2. Spray large nonstick skillet with cooking spray; heat over medium-high. Add chicken and onion. Cook, stirring, 5 to 7 minutes or until chicken is no longer pink. Add potato, carrot, 1/2 cup broth, poultry seasoning and pepper. Bring to a boil. Cover and cook over medium-low heat 5 or 6 minutes or until vegetables are tender and chicken is done (internal temp 170°F). 3. Meanwhile, blend flour into remaining broth; add to chicken and vegetables. Cook and stir 1 to 2 minutes or until thickened. Remove from heat; set aside. 4. On a work surface, layer sheets of phyllo, brushing between layers with margarine, reserving a small amount for finishing. Spray a deep 2-quart casserole with nonstick cooking spray. Fit phyllo layers into casserole. Stir sour cream into chicken mixture, then spoon into pastry. Fold edges of phyllo over filling; brush with remaining margarine. 5. Bake 35 to 45 minutes or until filling is hot and crust is golden brown. Serving Suggestion: Serve with baked apples. Refrigerate leftovers. Tip: When working with phyllo sheets, youll need to move quickly or the dough will dry out. Be sure the margarine is melted and the brush is ready before taking the phyllo out of the package.

Time (Servings:6)

Preparation10 min.Marination0 min.Cook1 hr. 5 min.Total1 hr. 15 min.

Nutrition Facts

Calories583Total Fat11.5gProtein28gCarbohydrate88gCholesterol60mgSodium963mg"What you do for others in their time of need, you do for yourself as well. For each small act of kindness is a glimmer of hope for humanity" Chicken Recipes

Chicken Recipes - Easy Nachos Supreme.......servings 6

When it comes to fun and casual party fare, it’s hard to beat a big plate of cheesy nachos. But it’s not hard to top them! Sour cream, guacamole, salsa … just pile on your favorites. Olé!

Ingredients
1 package Tyson® Fresh Ground Chicken
1/4 cup onion, chopped
2 garlic cloves, minced
1 tablespoon chili powder
1-1/2 teaspoons cumin, ground
1 bag tortilla chips, 4 oz.
2-1/2 cups Colby-Jack cheese, shredded
1/4 cup black olives, sliced
3 tablespoons green chiles, diced



Cooking Instructions
1. Preheat oven to 350°F. Wash hands. Combine chicken, onion, garlic, chili powder and cumin in medium nonstick skillet. Cook over medium-high heat 6 to 8 minutes or until chicken is no longer pink, stirring frequently.

2. Spray pizza pan or cookie sheet lightly with nonstick cooking spray. Layer half of chips, 1/2 cup cheese, and half each of chicken mixture, olives and green chilies. Repeat layers. Top with remaining 2 cups cheese.

3. Bake 15 to 20 minutes or until hot and cheese is completely melted.

Serving Suggestion: Serve hot from the oven. Provide bowls of your favorite toppings (chopped tomato, sour cream, salsa and guacamole) on the side. Refrigerate leftovers.

Tip: If you’re planning a party, save time by cooking the chicken mixture a day ahead and refrigerating until ready to use. The chicken makes a great filling for tacos, too.

Time (Servings:6)
Preparation 15 min.
Marination 0 min.
Cook 20 min.
Total 35 min.
Nutrition Facts
Calories 396
Total Fat 28g
Protein 25g
Carbohydrate 15g
Cholesterol 95mg
Sodium 585mg

Chicken Recipes - Skillet Chicken with Olives

Chicken Recipes - Skillet Chicken with Olives


Traditional Mediterranean flavors make this quick and easy meal simply delicious. And preparation is deliciously simple!

Ingredients
4 Tyson® Fresh Boneless, Skinless Chicken Breasts
2 teaspoons garlic salt
2 tablespoons olive oil
1/3 cup black olives, pitted
1 teaspoon dried basil
1/4 cup lemon juice



Cooking Instructions
1. Wash hands. Sprinkle chicken with garlic salt. Heat oil in large nonstick skillet over medium-high heat. Cook chicken 4 to 6 minutes or until golden brown on both sides.

2. Reduce heat to medium-low. Add olives, basil and lemon juice to skillet. Cover and cook 8 minutes or until chicken is done (internal temp 170°F).

Serving Suggestion: Serve with steamed green beans and spaghetti with pesto. Refrigerate leftovers.

Tip: To substitute Tyson Individually Fresh Frozen® Boneless, Skinless Chicken Breasts, simply increase cooking time by about one-third.

Chicken Recipes - Chicken Romana Recipes

Chicken Recipes - Chicken Romana Recipes

Ingredients
4 skinless, boneless chicken breast halves (about 1-1/4 pounds total)
12 fresh sage leaves
4 thin slices prosciutto (2 ounces)
1/2 cup seasoned fine dry bread crumbs
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons olive oil
1/2 cup shredded mozzarella cheese (2 ounces)
2 tablespoons grated Parmesan cheese
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup beef broth
1/4 cup dry white wine or 2 tablespoons lemon juice
1 teaspoon snipped fresh sage or 1/4 teaspoon ground sage
Salt and ground black pepper

Directions
1. Place a chicken breast half between 2 pieces of plastic wrap. Using
the flat side of a meat mallet, pound chicken lightly to an even
1/4-inch thickness. Remove plastic wrap. Place 3 sage leaves on chicken
and top with a slice of prosciutto; return plastic wrap. Lightly pound
prosciutto into chicken. Remove plastic wrap. Repeat with remaining
chicken, sage leaves, and prosciutto.

2. Place bread crumbs, 1/2 teaspoon salt and 1/4 teaspoon pepper in a
shallow dish. Brush chicken generously with oil. Dip chicken in crumb
mixture to coat. Place in a greased 15x10x1-inch baking pan, prosciutto
side up.

3. Bake in a 375 degree F oven for 10 minutes. Sprinkle with mozzarella
cheese and Parmesan cheese. Bake about 5 minutes more or until chicken
is no longer pink and cheese is melted.

4. Meanwhile, for sauce: In a small saucepan melt butter; stir in flour.
Add beef broth, wine or lemon juice and snipped or ground sage. Cook and
stir until thickened and bubbly. Cook and stir for 1 minute more. Season
to taste with salt and black pepper. Serve sauce over chicken. Makes 4
servings.

Chicken Recipes - Campbell's Kitchen Asian Chicken & Rice Bake

Chicken Recipes - Campbell's Kitchen Asian Chicken & Rice Bake
Submitted by Nightspirit
Prep Time: 5 minutes
Cook Time: 45 minutes
Servings: 4
Cuisine: American
Difficulity: Beginner
Course: Main Dish
Source: Campbell's Kitchen
Website: http://www.campbellkitchen.com/

Ingredients

3/4 cup uncooked regular long-grain white rice
4 skinless, boneless chicken breast halves
1 can (10 3/4 oz.) Campbell's® Condensed Golden
Mushroom Soup
3/4 cup water
2 tbsp. soy sauce
2 tbsp. cider vinegar
2 tbsp. honey
1 tsp. garlic powder
Paprika

Directions

1. Spread rice in 2-qt. shallow baking dish.
2. Top with chicken.
3. Mix soup, water, soy, vinegar, honey and garlic powder.
4. Pour over chicken.
5. Sprinkle with paprika. Cover.
6. Bake at 375°F. 45 min. or until done.

TIP: Add 2 cups frozen broccoli flowerets to the rice before baking.
Serve with your favorite stir-fry vegetable blend.
For dessert serve lemon sorbet

Indonesian Chicken Satay with Peanut Sauce - Sate Ayam

Indonesian Chicken Satay with Peanut Sauce - Sate Ayam


Sate Ayam


**

*Ingredients :*
400 g chicken, cut into 1 X 2 cm pieces
2 tablespoons Indonesian sweet soy sauce (or kecap manis)
1 tablespoon margarine, melted
Tomato, sliced
Shallot, sliced

*Peanut Sauce*
100 g peanuts, roasted, skinned, fried, ground
2 red chilies, ground
5 bird's eye chilies, ground
50 cc Indonesian sweet soy sauce
3 shallots, finely sliced
1 tablespoon Lime juice

*Method :*

- Thread 4-5 pieces chicken onto satay skewers.
- Mix sweet soy sauce and melted margarine.
- Dip each skewer in this sauce until the meat is completely covered.
- Grill until golden brown, turning skewers over from time to time.
- Serve with peanut sauce, tomato and shallots.

*Peanut Sauce*

Combine all the ingredients for peanut sauce. Serve as a dip for the satay.

Chicken Recipes - Mexican Grilled Chicken

Chicken Recipes - Mexican Grilled Chicken

1 package chili seasoning mix or taco seasoning mix
1 (15 ounce) can tomato sauce
2 tablespoons vegetable oil
1 teaspoon garlic salt
2 tablespoons lemon juice
1/2 cup water
3 pounds chicken pieces

Combine all ingredients except chicken, mixing well. Add chicken
pieces; cover and marinate in refrigerator 2 or 3 hours, turning
occasionally.

Grill chicken over medium coals, turning and basting with marinating
sauce frequently. Cook 45 minutes or until done. While chicken is
cooking, heat remaining marinating sauce in heatproof pan on back of
grill.

Chicken Recipes - Mild Chicken Tikka Masala

Chicken Recipes - Mild Chicken Tikka Masala
Serves 4-6
Preparation time : less than 30 mins
Cooking time : 10 to 30 mins

Ingredients:
700g/1½lb-900g/2lbs boneless chicken pieces
45ml/1½fl oz/3 tbsp vegetable oil
¼ red onion or 1 shallot
2 cloves garlic
1 large jar tikka masala sauce
125ml/4¼fl oz plain yoghurt

To Serve:
plain boiled rice
poppadoms

Optional Garnishes:
handful fresh coriander
30ml/1fl oz/2 tbsp toasted coconut or toasted almond
flakes
boiled rice


Method
1. Fry the onion and garlic gently in the oil. Add the chicken pieces and fry until golden brown and cooked all the way through.
2. Add the sauce and simmer for 5 minutes
3. Add the yoghurt and stir through the sauce.
4. Place two poppadoms in the microwave, draped over a coffee cup for 10 seconds on high. Remove and gently press onto the cup to set. Repeat.
5. Serve the chicken and rice spooned inside the poppadom 'bowls'.

Chicken Recipes - Chicken Kiev Recipe

Chicken Recipes - Chicken Kiev Recipe

Servings: 4
Ingredients:
4 lrg chicken breasts
4 Tbsp butter
4 toes garlic (crushed)
2 eggs
1/2 cup milk
2 cups bread crumbs
1 tsp black pepper
1 tsp salt
1 tsp garlic powder
a couple of dashes of dried parsley

Preheat your oven to 350 F. Pound your chicken until it is the same thickness through out the breast.
Then place the butter, the garlic and the parsley in the center.
Roll the chicken up tight and seal it with tooth picks. Then mix the eggs and the milk until smooth. Mix the bread crumbs, salt, pepper, and garlic powder together. Dip the chicken on the milk/egg mixture, and roll it in the bread crumbs. Then bake for about 15-20 minutes or until they are golden brown and firm to the touch.