Chicken Recipes - INDONESIAN CHICKEN KEBOBS WITH CURRIED YOGURT DIP

Chicken Recipes - INDONESIAN CHICKEN KEBOBS WITH CURRIED YOGURT DIP

Serves 4

You can use bottled lime juice in this recipe, but it lacks
the spark that fresh lime juice has. Also, you can lower
the sodium content still further by using light soy sauce.
2 tablespoons fresh lime juice
2 tablespoons soy sauce
1 tablespoon vegetable oil
1 teaspoon brown or white sugar
1 garlic clove, crushed
4 boneless, skinless chicken breast halves
1 cup plain lowfat yogurt
1/4 cup chopped scallions
1 tablespoon curry powder
1 teaspoon oriental sesame oil, optional

In a shallow bowl, combine lime juice, soy sauce, vegetable
oil, sugar and garlic; mix well. Add chicken, turning to
coat with marinade. Cover and refrigerate 1 hour.

Meanwhile, in small bowl, combine yogurt, scallions, curry
powder and sesame oil. Cover and refrigerate until ready
to use.

Remove chicken from marinade and cut into 3/4-inch cubes;
reserve marinade. On each of 10 to 12 skewers, thread 4 to
5 chicken cubes. Preheat broiler. Place skewers in
broiler pan; broil 4 inches from heat source 8 to 10
minutes until cooked through, turning once and brushing
occasionally with marinade. Serve kebobs with curried
yogurt dip.

Nutrition Figures per Serving
Calories 234. Protein 35 grams. Fat 6 grams. Carbohydrate 8
grams. Sodium 645 grams. Cholesterol 82 mg.

Chicken Recipes - Chicken Breast Recipes - MEDITERRANEAN CHICKEN BREASTS RECIPE

Chicken Recipes - Chicken Breast Recipes - MEDITERRANEAN CHICKEN BREAST RECIPE

MEDITERRANEAN CHICKEN BREASTS

Serves 4
Fresh garlic, stored in a cool, dry place will last about
as long as a fresh onion. If the cloves start to sprout,
you can still use them, but they won't be quite as
flavorful.
4 chicken breast halves
1 to 2 tablespoons olive oil
ground pepper to taste
1/2 cup dry red wine
4 fresh or canned plum tomatoes, seeded and coarsely
chopped
2 garlic cloves, minced
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 cup pitted black olives, cut in half
1/4 cup minced, fresh parsley
Remove skin from chicken breasts. In a large skillet, over
medium heat, heat 1 tablespoon oil. Add chicken breasts
and cook for 5 minutes until golden, turning once. Add
more oil if necessary. Stir in wine, tomatoes, garlic,
basil and marjoram; bring to a boil. Reduce heat to low;
cover and simmer 20 to 25 minutes or until chicken is
almost cooked through. Uncover; increase heat to medium-
high and cook 5 minutes longer or until liquid is reduced
by one-third. Stir in olives and parsley; heat through.

Nutrition Figures per Serving
Calories 480. Protein 48 grams. Fat 30 grams. Carbohydrate
4 grams. Sodium 276 mg. Cholesterol 145 mg.



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

Chicken Recipes
Chicken Recipes
Chicken Recipes
Chicken Recipes

Chicken Recipes - Chicken Breast Recipes - CAPE COD CHICKEN BREASTS

Chicken Recipes - Chicken Breast Recipes - CAPE COD CHICKEN BREASTS

Serves 4

The cranberries called for in this recipe are available in
your supermarket produce section from September through
November. If you want to have cranberries available for
use at another time of the year, buy them when they're
available and then freeze them in the bag they came in, but
enclose that bag in a freezer bag so the berries are double
wrapped. They'll stay in good condition for about nine
months.

4 chicken breast halves
ground pepper to taste
1 to 2 tablespoons vegetable oil or margarine
1 medium onion, finely chopped
1-1/2 cups fresh or frozen, thawed cranberries
3/4 cup orange juice
2 to 3 tablespoons sugar
1 teaspoon grated fresh orange peel
pinch nutmeg
Removed skin, and season chicken on both sides with pepper.
In a large skillet, over medium-high heat, heat oil. Add
chicken breasts and cook for 4 to 5 minutes per side until
golden brown. Add onion; cook 2 minutes longer, stirring
often. Add cranberries, orange juice, sugar, orange peel
and nutmeg. Stir to scrape up bits from bottom of skillet;
bring to a boil. Reduce heat to medium-low; cover and cook
20 to 25 minutes longer or until chicken is tender and
cranberries are soft, stirring occasionally. Remove
chicken to warm platter; keep warm. Transfer cranberry
mixture from skillet to food processor or blender; cover
and puree until almost smooth. To serve, pour sauce over
chicken.

Nutrition Figures per Serving
Calories 514. Protein 48 grams. Fat 26 grams. Carbohydrate
20 grams. Sodium 144 mg. Cholesterol 145 mg.

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

Chicken Recipes
Recipes

Chicken Recipes - CRUNCHY BAKED DRUMSTICKS

Chicken Recipes - CRUNCHY BAKED DRUMSTICKS

Serves 4
The grated lemon peel and the pepper can minimize the need
for salt in this recipe. If you're on a low salt diet,
skip the salt.
6 chicken drumsticks
1 egg white, lightly beaten
2 tablespoons lowfat milk
1/2 teaspoon salt or to taste
1/4 teaspoon ground pepper
1 cup crunchy nut-like cereal nuggets or bran flakes,
crushed (Grapenuts)
1 teaspoon grated lemon peel
Vegetable cooking spray

Preheat oven to 350oF. In shallow bowl, beat together egg
white, milk, salt and pepper. On waxed paper, combine
cereal and lemon peel. Roll drumsticks evenly in egg white
mixture, then in cereal mixture, turning to coat well.

Spray a rectangular baking dish or cookie sheet with
vegetable cooking spray. arrange drumsticks in dish in a
single layer. Bake 50 to 60 minutes or until cooked
through and golden.

Nutrition Figures per Serving
Calories 294. Protein 26 grams. Fat 10 grams. Carbohydrate
25 grams. Sodium 535 mg. Cholesterol 74.


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

Healthly Chicken Recipes

Chicken Recipes - TARRAGON ROASTED CHICKEN RECIPES

Chicken Recipes - TARRAGON ROASTED CHICKEN RECIPES

 

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

Chicken Recipes Recipes

TARRAGON ROASTED CHICKEN

Serves 4
Make a light, clear pan gravy for chicken by removing fat
from drippings and using cornstarch instead of flour to
thicken; 1 tablespoon cornstarch = 2 tablespoons flour.
1 whole chicken (about 3 pounds)
3 tablespoons unsalted margarine
1 tablespoon minced fresh tarragon or 1-1/2 teaspoons dried
1/8 teaspoon ground pepper
4 sprigs fresh parsley
2 cloves garlic, peeled
1 cup low-sodium chicken broth
2 tablespoons dry white wine
1 tablespoon cornstarch
Remove and discard any visible fat from cavity of chicken.
Remove giblets. Preheat oven to 350oF. In small saucepan,
over medium heat, melt margarine; stir in tarragon and
pepper. Place parsley and garlic in cavity of chicken; tie
legs together. Place chicken, breast-side up, in roasting
pan; brush with tarragon mixture. Roast, brushing
occasionally with remaining tarragon mixture, for about 1
1/2 hours or until juices run clear with no hint of pink
when thigh is pierced. Remove chicken to serving platter;
keep warm.
Pour pan drippings into measuring cup. Allow to stand
several minutes until clear fat drippings separate from
chicken juices; discard fat drippings. Return chicken
juices to roasting pan; add broth. In cup, blend wine and
cornstarch; stir into roasting pan. Over medium heat,
bring to a boil, stirring up brown bits from bottom of pan;
boil 1 minute. Serve gravy with chicken.

Nutritional Figures Per Serving
Calories 407. Protein 39 grams. Carbohydrate 3 grams. Fat
25 grams. Cholesterol 122 mg. Sodium 124 mg.

Chicken Recipes Recipes

Chicken Recipes - TANDOORI CORNISH HENS

Chicken Recipes - TANDOORI CORNISH HENS


Fresh Cornish game hens contain even less fat and fewer
calories than larger poultry and are close in size and
flavor to the chickens traditionally used for India's
Tandoori Chicken. If you want a barbecue version of this,
using chicken breasts, look for "Boneless Breasts Tandoori"
in Chapter Five.
2 fresh Cornish game hens
1/3 cup plain yogurt
2 tablespoons vegetable oil
2 tablespoons lime juice
1 tablespoon curry powder
2 cloves garlic, minced
2 teaspoons minced fresh gingerroot
1 teaspoon grated lime peel
1 teaspoon chili powder
1 teaspoon paprika
With sharp knife or poultry shears, cut hens lengthwise in
half. Remove and discard any visible fat from cavities.
Place hens in large shallow baking dish. In small bowl,
stir together remaining ingredients; brush on all sides of
hens. Cover; refrigerate several hours or overnight to
marinate.
Preheat oven to 400oF. Place hens on rack in shallow
baking pan; brush with marinade. Bake 15 minutes. Reduce
oven temperature to 350oF; bake 20 to 25 minutes longer or
until chicken is tender and juices run clear with no hint
of pink when thigh is pierced with a fork.

Nutritional Figures Per Serving:
Calories 384. Protein 36 grams. Carbohydrate 4 grams. Fat
24 grams. Cholesterol 111 mg. Sodium 124 mg.


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

Chicken Recipes
Chicken Recipes
Chicken Recipes
Chicken Recipes

Chicken Recipes - ROASTER PAPRIKASH

Chicken Recipes - ROASTER PAPRIKASH Serves 8
This comment has nothing to do with this recipe, but I'm
slipping it in here because I thought you might like to
know about it! Fitness declines if you exercise two days
or less each week. Fitness is maintained if you exercise
three days a week. Fitness is improved if you exercise
four or more days a week.
1 whole roaster (about 6 pounds)
1/4 cup vegetable oil
8 small white onions, peeled
4 carrots, peeled and quartered
1-1/4 cups low-sodium chicken broth
2 tablespoons paprika, divided
1/4 teaspoon ground pepper
1/4 cup water
2 tablespoons cornstarch
1 cup plain low-fat yogurt
Remove and discard any visible fat from cavity. Remove
giblets, tie legs together and fold wings back. Fasten
neck with wooden pick or small skewer. In 8-quart saucepot
over medium heat, heat oil. Add roaster. Cook about 30
minutes, turning until browned on all sides. Remove and
set aside. Add onions and carrots; cook 3 minutes,
stirring frequently. Remove vegetables. Pour off fat and
stir in broth, 1 tablespoon paprika and pepper. Return
roaster to saucepot; sprinkle with remaining paprika.
Arrange onions and carrots around roaster. Reduce heat to
medium low; cover and simmer 1 hour or until roaster juices
run clear with no hint of pink when thigh is pierced and
vegetables are tender.
Remove roaster and vegetables to serving platter; keep
warm. In cup, blend water and cornstarch until smooth;
stir into liquid in saucepot. Bring to a boil over medium
heat; boil 1 minute, stirring constantly. Remove from
heat; add yogurt and stir until well blended and smooth.
Heat gently over low heat; do not boil. Serve sauce with
roaster and vegetables.

Nutritional Figures Per Serving
Calories 387. Protein 41 grams. Carbohydrate 12 grams. Fat
19 grams. Cholesterol 109 mg. Sodium 142 mg.

Chicken Recipes - ROASTER PAPRIKASH

Chicken Recipes - ROASTER PAPRIKASH Serves 8

This comment has nothing to do with this recipe, but I'm
slipping it in here because I thought you might like to
know about it! Fitness declines if you exercise two days
or less each week. Fitness is maintained if you exercise
three days a week. Fitness is improved if you exercise
four or more days a week.

1 whole roaster (about 6 pounds)
1/4 cup vegetable oil
8 small white onions, peeled
4 carrots, peeled and quartered
1-1/4 cups low-sodium chicken broth
2 tablespoons paprika, divided
1/4 teaspoon ground pepper
1/4 cup water
2 tablespoons cornstarch
1 cup plain low-fat yogurt
Remove and discard any visible fat from cavity. Remove
giblets, tie legs together and fold wings back. Fasten
neck with wooden pick or small skewer. In 8-quart saucepot
over medium heat, heat oil. Add roaster. Cook about 30
minutes, turning until browned on all sides. Remove and
set aside. Add onions and carrots; cook 3 minutes,
stirring frequently. Remove vegetables. Pour off fat and
stir in broth, 1 tablespoon paprika and pepper. Return
roaster to saucepot; sprinkle with remaining paprika.
Arrange onions and carrots around roaster. Reduce heat to
medium low; cover and simmer 1 hour or until roaster juices
run clear with no hint of pink when thigh is pierced and
vegetables are tender.
Remove roaster and vegetables to serving platter; keep
warm. In cup, blend water and cornstarch until smooth;
stir into liquid in saucepot. Bring to a boil over medium
heat; boil 1 minute, stirring constantly. Remove from
heat; add yogurt and stir until well blended and smooth.
Heat gently over low heat; do not boil. Serve sauce with
roaster and vegetables.

Nutritional Figures Per Serving
Calories 387. Protein 41 grams. Carbohydrate 12 grams. Fat
19 grams. Cholesterol 109 mg. Sodium 142 mg.

Chicken Recipes - ROASTED CORNISH HENS WITH NEW POTATOES

Chicken Recipes - ROASTED CORNISH HENS WITH NEW POTATOES Serves 4
When you combine tender-skinned new potatoes with Cornish
game hens, you have almost a complete meal in one pan. Add
a fresh green vegetable to complete a wholesome menu.
2 fresh Cornish game hens
vegetable cooking spray
2 tablespoons unsalted margarine, melted
1 teaspoon minced shallot or scallion
1 and 1/2 teaspoons fresh rosemary or 1/2 teaspoon dried
ground pepper to taste
6 small new potatoes, quartered
16 pearl onions, peeled
1 cup low-sodium chicken broth
2 tablespoons cold water
1 tablespoon cornstarch
Preheat oven to 350oF. With sharp knife or poultry shears,
cut hens lengthwise in half. Remove and discard any
visible fat from cavity. Spray shallow roasting pan
lightly with vegetable cooking spray. Place hens skin-side
up in pan. Stir together margarine and shallot; brush on
hens and sprinkle with rosemary and pepper. Arrange
potatoes and onions around hens. Cover pan with foil.
Bake 20 minutes. Uncover and continue baking, basting
occasionally, 20 to 30 minutes or until hens and vegetables
are tender. Remove to serving platter. Cover with foil;
keep warm.
Pour pan drippings into measuring cup. Allow to stand
several minutes until fat drippings separate from hen
juices; discard fat. Return hen juices to roasting pan;
add broth. Bring to a boil over medium heat, stirring up
brown bits from bottom of pan. In cup, blend water and
cornstarch until smooth; stir into broth mixture. Bring
to a boil; boil 1 minute, stirring constantly. Serve gravy
with hens and vegetables.
Nutritional Figures Per Serving
Calories 463. Protein 38 grams. Carbohydrate 25 grams. Fat
23 grams. Cholesterol 110 mg. Sodium 129 mg.

Chicken Recipes - Microwave Chicken Recipes - PINEAPPLE-MINTED ROASTER

Chicken Recipes - PINEAPPLE-MINTED ROASTER

Serves 8
Microwave Recipe
Fat attracts more microwave energy than muscle does. That's
good for you if you're on a low-fat diet because when you
microwave chicken, the fat will render out into the
drippings where you can easily discard it.
1 whole roaster (about 6 pounds)
1 can (20-ounces) pineapple chunks in their own juice
about 1/2 cup pineapple juice, orange juice, or water
1-1/2 tablespoons cornstarch
5-6 small sprigs fresh mint or 1-1/2 teaspoons dried mint
leaves
2 tablespoons unsalted margarine, melted
Remove and discard any visible fat from roaster cavity.
Remove giblets. Place, breast side down, on microwave-safe
roasting utensil. Drain pineapple chunks, reserving juice
and chunks. Add additional juice or water to reserved
juice to measure 1-1/2 cups. Place cornstarch in 4-cup
glass container and gradually stir juice into cornstarch
until smooth. Microwave at HIGH (100% power) 2 minutes;
stir and microwave 2 minutes longer or until mixture boils
and thickens. Add mint (if using fresh mint, remove sprigs
after five minutes). Remove 1/2 cup of mixture for glaze;
stir pineapple chunks into remaining mixture for sauce and
set aside. Brush roaster with melted margarine; cover with
wax paper.
Microwave at MEDIUM-HIGH (70% power) 10 to 12 minutes per
pound, brushing with glaze 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 bird with glaze and cover again
with wax paper; complete cooking. Let stand, covered with
aluminum foil, 20 minutes. (Standing time is important
even if Bird-Watcher Thermometer has popped.) After
standing time, juice should run clear with no hint of pink
when thigh is pierced. To reheat sauce, microwave at HIGH
for two minutes. Serve hot sauce with roaster.

Nutritional Figures Per Serving:
Calories 343. Protein 38 grams. Carbohydrate 14 grams.
Fat 14 grams. Cholesterol 107 mg. Sodium 97 mg.

Chicken Recipes - ORIENTAL CHICKEN AND VEGETABLES Recipe

Serves 4
Fresh garlic is definitely better than powdered garlic. If
you haven't been using it, give fresh garlic a try. Look
for garlic cloves with plump, firm heads that have a fresh
appearance. The paper-like casing should be dry and should
completely cover the individual garlic cloves, and there
should be no trace of sprouting. Store garlic in a cool,
dry place, but don't refrigerate it. I asked a garlic
grower why not, and he told me that cool temperatures can
increase the garlic's tendency to sprout.
4 roaster boneless thigh cutlets
2 tablespoons cornstarch
Ground pepper to taste
1 cup low-sodium chicken broth at room temperature
1 tablespoon reduced-sodium soy sauce
2 tablespoons vegetable oil
2 tablespoons sliced scallions
1 clove garlic, minced
1 cup diagonally sliced carrots (about 2 medium)
1 cup snow peas
1 cup well-drained bean sprouts
1 can (8-ounces) sliced water chestnuts, drained
hot cooked rice (cooked without salt)
Trim visible fat from thighs; cut chicken in thin strips.
In small bowl, stir together cornstarch and pepper.
Gradually stir in broth and soy sauce until smooth; set
aside. In wok or large skillet over medium-high heat, heat
oil. Add green onions and garlic; stir-fry 30 seconds.
Add chicken and carrots; stir-fry 3 to 5 minutes or until
chicken turns white and carrots are tender crisp. Add snow
peas, bean sprouts and water chestnuts. Stir-fry to heat
through. Re-stir cornstarch mixture; add to wok. Over
medium heat, bring to a boil; boil l minute, stirring
constantly. Serve over rice.

Nutritional Figures Per Serving
Calories 304. Protein 28 grams. Carbohydrate 17 grams. Fat
13 grams. Cholesterol 73 mg. Sodium 268 mg.





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

Chicken Recipes
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Chicken Recipes

Chicken Recipes - GREEK LEMON CHICKEN

Chicken Recipes - GREEK LEMON CHICKEN

Serves 4
This recipe adapts well to barbecuing.
1 chicken (3 pounds), quartered
1/2 cup fresh lemon juice (about 2 lemons)
2 tablespoons cold pressed (extra virgin) olive oil
1 medium-sized onion, sliced into thin rings
2 tablespoons minced fresh oregano or 2 teaspoons dried
2 teaspoons minced fresh thyme or 1/2 teaspoon dried
1/4 teaspoon ground black pepper
Cayenne pepper to taste (optional)
Lemon wedges, fresh oregano and thyme leaves (optional
garnish)
Remove and discard visible fat from chicken. In large,
shallow bowl, combine remaining ingredients except
garnishes. Add chicken and marinate in refrigerator 30
minutes or longer. Preheat broiler. Drain chicken from
marinade; place on rack in broiler pan. Broil chicken
quarters, 4 inches from heat, for 30 to 35 minutes or until
cooked through, turning and basting with marinade 3 to 4
times during cooking. Add onion rings during last 10
minutes of broiling time. Serve chicken with onion slices
and garnish with lemon wedges, and sprigs of fresh oregano
and thyme, if desired.

Nutritional figures per serving
Calories 389. Protein 38. Carbohydrate 5 grams. Fat 24
grams. Cholesterol 122 mg. Sodium 110 mg.


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

Chicken Recipes
Chicken Recipes
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Chicken Recipes - CURRIED ROASTER DRUMSTICKS

Chicken Recipes - CURRIED ROASTER DRUMSTICKS

Serves 4
In this recipe, you'll see vegetable oil instead of butter
or margarine or lard. Solid fats contain saturated fat,
either because they came from animal sources (butter or
lard) or because they have been hydrogenated (shortening or
margarine).
5 roaster drumsticks
2 tablespoons vegetable oil
2 medium apples (diced 2 cups)
3/4 cup chopped onion
1 clove garlic, minced
1 tablespoon curry powder
1 teaspoon ground ginger
1/4 teaspoon ground pepper
1-1/2 cups low-sodium chicken broth
3 tablespoons cold water
1-1/2 tablespoons cornstarch
Remove and discard skin and visible fat from drumsticks.
In large skillet over medium-high heat, heat oil. Add
drumsticks; cook about 15 minutes, turning until browned on
all sides. Remove; drain on paper towels. Pour off all
but 1 tablespoon fat. Add apple, onion, garlic, curry,
ginger and pepper; cook 2 to 3 minutes, stirring
frequently. Stir in broth. Return chicken to skillet;
reduce heat to medium low. Simmer, uncovered, stirring
occasionally for 40 minutes or until chicken is tender and
cooked through. Remove chicken to platter; keep warm.
In cup, blend water and cornstarch until smooth; stir into
skillet. Over medium heat, bring to boil; boil 1 minute,
stirring occasionally. Spoon sauce over chicken.

Nutritional Figures Per Serving
Calories 207. Protein 17 grams. Carbohydrate 15 grams. Fat
9 grams. Cholesterol 51 mg. Sodium 74 mg.



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

Chicken Recipes
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Chicken Recipes - Apple Crisp Chicken With Honey Carrots and Tangerine Punch

Chicken Recipes - Apple Crisp Chicken With Honey Carrots and Tangerine Punch
35 minutes

COOKING SEQUENCE
Prepare punch and chill - 5 minutes
Prepare carrots through step 1 and set aside - 5 minutes
Prepare chicken through step 4; begin to microwave carrots - 15 minutes
Complete chicken and carrots; serve - 10 minutes

SERVES 4

Apple Crisp Chicken

Ingredients:
1 cup apple chips (1/2 bag)
1 cup corn flakes
2 tablespoons flour, divided
1/2 teaspoon seasoned salt
large zip-top bag
1 pound boneless, skinless chicken cutlets
2 tablespoons apple butter
2 tablespoons butter


Steps
1. Crush apple chips while adding to food processor. Chop 20 seconds.
2. Add corn flakes and chop 10 seconds. Add 1 tablespoon flour and seasoned
salt; process 10 more seconds. Pour mixture onto plate (may be paper).
3. Place in zip-top bag: remaining 1 tablespoon flour and chicken. Seal
tightly and shake to coat. Wash hands.
4. Preheat large sauté pan on medium for 2-3 minutes.
5. Place apple butter in mixing bowl. Using tongs, add chicken and turn to
coat evenly.
6. Place butter in pan and swirl to coat. Using tongs, place chicken in corn
flake mixture and turn to coat evenly.
7. Place chicken in pan and cook 3-4 minutes on each side. Serve.

Honey Carrots

Ingredients:
1 (16-ounce) bag baby carrots
1 tablespoon butter
1/4 cup honey
1/2 teaspoon seasoned salt
1/4 cup light brown sugar

Steps
1. Place in microwave-safe bowl: carrots, butter, honey, seasoned salt and
brown sugar.
2. Cover and microwave on high for 5 minutes.
3. Stir and cook 5 more minutes. Serve.

Tangerine Punch

Ingredients:
1 (32-ounce) container tangerine juice
1 (10-ounce) container frozen strawberry daiquiri mixer
2 cups water
1 tablespoon lime juice

Steps
1. Stir together in pitcher: tangerine juice and strawberry mixer.
2. Stir in water and lime juice; chill until ready to serve.

Nutrional Analysis Per Serving
Calories 721kcal; Fat 14g; Cholesterol 88mg; Carbohydrate 126g; Fiber 3g;
Protein 29g; Sodium 615mg
Daily Values: Vitamin A 363%; Vitamin C 77%; Calcium 6%; Iron 20%

Recipes - Chicken Recipes - Balsamic Chicken Recipe

Recipes - Chicken Recipes - Balsamic Chicken Recipe

Balsamic chicken

Ingredients
4 broiler-fryer chicken breast halves, skinned and boned
2 teaspoons lemon-pepper seasoning
1-1/2 teaspoons extra virgin olive oil
1/3 cup balsamic vinegar
1/4 cup chicken broth
2 garlic cloves, minced
4 teaspoons butter
parsley sprigs
cherry tomatoes

Directions
On hard surface with meat mallet or similar flattening utensil, lightly pound chicken to 1/4-inch thickness.

Press lemon-pepper seasoning evenly on both sides of chicken.

In large frying pan, place oil and heat to medium temperature. Add chicken and cook, turning once, about 7 minutes or until fork can be inserted in chicken with ease.

Remove chicken to warm serving platter; keep warm.

In medium bowl, mix together vinegar, broth and garlic; add to frying pan.

Cook over medium-high heat, scraping up brown meat bits, about 2 minutes or until mixture is reduced and syrupy. Add butter; stir to melt.

Place chicken on serving dish and spoon sauce over chicken. Garnish with parsley sprigs and cherry tomatoes.

Makes 4 servings

Diabetic Recipes - A Meal in One (Diabetic)

Diabetic Recipes - A Meal in One (Diabetic)

Categories : Diabetic Main Dishes
Poultry Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Ingredients
1/2 cup onion -- chopped
1/2 cup celery -- chopped
1/2 cup sweet peppers -- chopped
-- (green, red, orange)
or yellow)
4 teaspoons diet margarine
6 oz chicken breast, no skin, no bone, R-T-C --
cooked, cut into
-- bite size pieces
2 cups water -- , hot
1 cup brown rice -- , long grain
1/2 cup fresh mushrooms, sliced -- lightly sauté
1/2 cup frozen peas
1/2 cup diced carrots
1/2 tsp dried thyme -- crushed
1/2 tsp dried rosemary -- crushed

Method:

Preheat oven 350 Degrees F.

In skillet, cook onion, celery, green pepper & mushrooms in the diet margarine until the celery is soft. Stir in the remaining ingredients, put into a 3-quart casserole, sprayed with PAM.

Cover, place in preheated oven and bake for about 30 minutes until rice is cooked.

This takes about 15 minutes to prepare. Total time about 45.

Diabetic Choices are:
Per serving (1/2 Recipe):
2-1/2 Fruit/ Vegetable.; 1 Fat.; 3 Protein r.; 2-1/2 Starch

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Chicken Recipes - Mex-Amer Chicken Casserole

Chicken Recipes - Mex-Amer Chicken Casserole

Ingredients
1 chicken, cooked and deboned
1/4 cup chicken broth
1 can cream of chicken soup
1 can Rotel tomatoes, chopped
1 small onion, chopped
1 tsp chili powder
1 bag white corn tortilla chips
4 cups grated chedder cheese

Mix first six ingredients together.
Put in 9 x 13 inch dish (sprayed with cooking spray).
Layer corn chips and cheese on top.
Bake at 350 degrees for about 25 minutes.

Chicken Recipes - Curried Chicken & Pasta Salad

Chicken Recipes - Curried Chicken & Pasta Salad

Makes 2 servings

Ingredients
1/4 cup fat-free reduced-sodium chicken broth
1 teaspoon cornstarch
1/2 teaspoon curry powder
1 teaspoon reduced-sodium soy sauce
1/8 teaspoon red pepper flakes
Nonstick cooking spray
1 green onion, sliced
1 clove garlic, minced
1 cup broccoli florets
1/3 cup carrot slices
1 teaspoon olive oil
4 ounces boneless skinless chicken breast, cut into bite-size
pieces
2/3 cup cooked small shell pasta
1/2 cup sliced celery
1/3 cup dried cranberries or tart cherries
1/4 cup fat-free honey Dijon salad dressing
Salt
2 lettuce leaves





1. Stir together broth, cornstarch, curry powder, soy sauce and red
pepper. Set aside.

2. Spray nonstick wok or medium nonstick skillet with cooking spray.
Heat over medium-high heat. Add onion and garlic; stir-fry 1 minute.
Remove from wok to bowl.

3. Add broccoli and carrots to wok; stir-fry 2 to 3 minutes or until
crisp-tender. Remove from wok to bowl.

4. Add oil to wok; add chicken and stir-fry 2 to 3 minutes or until
no longer pink. Stir broth mixture. Add to wok. Cook and stir until
sauce comes to a boil and thickens slightly. Add to vegetable
mixture. Cool 15 minutes.

5. Toss chicken mixture, pasta, celery, cranberries and salad
dressing. Season to taste with salt. Cover and refrigerate 1 to 24
hours. Serve on lettuce leaves.

Nutrients per Serving
Calories 322
% calories from fat 11%
Total Fat 4 g
Sat. Fat 1 g
Protein 18 g
Carbohydrates 55 g
Cholesterol 29 mg
Sodium 517 mg
Dietary Fiber 5 g
Dietary exchanges
3 Starch
1 Meat
2 Vegetable

Chicken Recipes - Sweet and Sour Chicken with Broccoli and Peanuts

Chicken Recipes - Sweet and Sour Chicken with Broccoli and Peanuts

1 lb boneless, skinless chicken breasts, cut into 1-inch dice
2 tbsps cornstarch, divided
1/4 cup cider vinegar
1/4 cup "lite" soy sauce
1/3 cup sugar
3 tbsps ketchup
1 tbsp peanut oil
3 cups broccoli florets, cut into bite-size pieces
1 tbsp minced fresh ginger
2 garlic cloves, minced
1 (8 oz) can pineapple chunks in juice, drained
1/4 cup peanuts, coarsely chopped

This sweet and sour sauce is much like the one made at Chinese restaurants;
it's red, thick and glossy and full of vibrant flavor. The dish also works
with pork tenderloin or tofu instead of chicken.

Toss the chicken with 1 tablespoon of cornstarch and set aside.
Combine the remaining tablespoon of cornstarch with 1 tablespoon of the
vinegar and stir until smooth. Stir in the remaining vinegar, soy sauce,
sugar, ketchup and 1/3 cup of water and set aside.

Heat the oil in a large nonstick skillet over medium high. Add the
chicken and cook, stirring, 4 minutes, or until it is lightly browned on all
sides. Add the broccoli, ginger, garlic and pineapple; cook, stirring,
another 4 minutes, or until the broccoli is crisp-tender.

Stir reserved sauce mixture, and add to skillet, stirring. Bring to a
boil and cook 1 minute, or until thick and glossy. Remove from heat and add
peanuts.

Serves 4
377 Calories;32g Protein;39g Carbs;3g Fiber;10g Fat;66mg Chol;891mg Sodium

Serving suggestions
Serve over white rice. For dessert, orange slices with almond cookies.

Chicken Recipes - Chicken Kebabs on the Beach

Kebabs on the Beach


Try this summery kebab recipe-appropriate for all Phases-the next time you barbecue.

Chicken Adobo Kebabs
Serves 2

Ingredients:
1 1/2 tablespoons fresh lemon juice, divided
1 clove garlic, peeled and minced
1 teaspoon dried oregano
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground black pepper
8 ounces boneless, skinless chicken breasts, trimmed and cut into 1 1/2-inch cubes
1 teaspoon olive oil
1/2 red onion, peeled, quartered, and separated into layers
Lemon wedges

Instructions:
1. Prepare a charcoal fire or preheat a gas grill.
2. In a medium bowl, blend 1/2 tablespoon lemon juice, garlic, oregano, paprika, salt, cumin, cinnamon, and pepper. Add chicken and toss to coat. Cover with plastic wrap and marinate in the refrigerator for 20 minutes.
3. In a small bowl, mix remaining 1 tablespoon lemon juice and oil. Set aside.
4. Thread chicken and onion pieces alternately onto 4 or 8 skewers.
5. Using a long-handled barbecue brush, coat the grill rack lightly with oil. Grill kebabs, turning occasionally, until browned and cooked through, 6 to 7 minutes, basting with reserved lemon-oil mixture on cooked side only. Serve immediately, with lemon wedges.

Recipe reprinted with permission of EatingWell, The Magazine of Food & Health.

Nutritional Information:
162.97 calories
3.75 total fat (0.7 g sat)
65.77 mg cholesterol
4 g carbohydrate
26.78 g protein
0.78 g fiber
656.58 mg sodium

Chicken Recipes

Chicken Gumbo Soup Recipes

Chicken Casserole Recipes

Chicken Breast Recipes

Chicken Salad Recipes

Fried Chicken Recipes

Grilled Chicken Recipes

Beer Can Chicken Recipes

Barbecue Chicken Recipes

Baked Chicken Recipes

Chicken Recipes - CHICKEN WELLINGTON

Chicken Recipes - CHICKEN WELLINGTON RECIPE


4 chicken breasts, boned and halved
1 pkg. Uncle Ben's Wild Rice Mix
1 pkg. Pillsbury crescent rolls
1 egg, separated

Cook rice by package directions. Beat egg white and add to rice. Spoon rice onto chicken half. Cover with other half. Separate dough into 4 pieces, using 2 rolls for each piece. Roll each piece with a rolling pin until thin. Wrap one thin piece of dough around chicken, covering completely. Place chicken in baking pan and brush with egg yolk. Cover pan with foil. Bake at 350 degrees for 30 minutes. Uncover and bake another 20 to 30 minutes until golden brown. Serve with currant sauce (below). Serves 4.

CURRANT SAUCE

1 jar red currant jelly
1 tsp. worcestershire sauce
1 tsp. lemon juice
Dash tabasco
1 tsp. dry mustard

Mix together and heat over low heat until melted.

Chicken and Apple-Pecan Stuffing ( for the crockpot)

Chicken and Apple-Pecan Stuffing ( for the crockpot)

4 to 6 boneless skinless chicken breasts
3 tbs butter
1/2 cup chopped onion
1/2 cup chopped celery
1 cup chopped apple - (about 1 apple)
1/3 cup applesauce
1/4 cup chopped pecans
1 box Stove Top stuffing mix - (6 oz)
1/2 cup water
1 can cream of chicken soup (low fat)

Note from Chet: If you don't like Stove Top stuffing or
canned soups, substitute with homemade or brands you do
like.

Wash chicken breasts and pat dry; place in crock pot.
Melt the butter in a skillet over medium-low heat and
saute the chopped onion, celery, and apple. Add pecans,
water, applesauce, cream of chicken soup, and stuffing
mix. Mix together; spoon over chicken in the crock pot.
Cover and cook on LOW for 6 to 8 hours for 4-6 servings.

Chicken Recipes Chicken Recipes Chicken Recipes Chicken Recipes

Chicken Recipes - Chicken Soup Recipes -

Chicken Noodle Soup in a Jar

Ingredients:

1/4 cup of red lentils
2 tbsp. dried onion flakes
2 1/2tsp. chicken bouillon powder
1/2 tsp. dried dill weed or dill seed
1/8 tsp each celery seed and garlic powder
approximately 1 cup medium egg noodles
1 bay leaf.


Directions:

In a two-cup jar, layer from bottom in the order listed above, then seal the jar.

Write these instructions on your gift tag:

Bring 8 cups of water to boil in large saucepan. Stir in jar of soup mix. Cover, reduce heat and simmer for 25 minutes. Discard bay leaf and stir in 1 1/2 cups of frozen corn or mixed vegetables and 2 cups of cooked, diced chicken or turkey. Simmer for five minutes until vegetables are tender and chicken is heated through.

Chicken Recipes - Chicken Breast in Papaya Sauce

Chicken Recipes - Chicken Breast in Papaya Sauce


4 chicken breast halves, skinned
2 tbsp Dijon mustard
2 papayas
1/4 cup fresh lemon juice
1/2 cup orange juice
1/2 tsp salt

Peel and remove seeds of papayas; reserve 1 tsp of the papaya seeds.
Slice one papaya lengthwise in 1/2-inch slices; reserve. Chop remaining
papaya and place in blender, add orange juice, mustard and reserved
papaya seeds.

Blend until seeds are finely chopped, about 1 minute.
Place nonstick frypan on medium high temperature and spray with
vegetable cooking spray. Add chicken and cook, turning, about 10 minutes
or until brown. Pour lemon juice over chicken and sprinkle with salt.
Spoon blended papaya over chicken, reduce heat to low, cover and cook
about 25 minutes,turning and spooning with sauce after 15 minutes.

Add reserved papaya slices and cook 5 minutes more, covered. Turn off
heat and let sit 5 minutes.

Chicken Recipes - Chicken Breast in Papaya Sauce

Chicken Recipes - Chicken Breast in Papaya Sauce

4 chicken breast halves, skinned
2 tbsp Dijon mustard
2 papayas
1/4 cup fresh lemon juice
1/2 cup orange juice
1/2 tsp salt

Peel and remove seeds of papayas; reserve 1 tsp of the papaya seeds. Slice one papaya lengthwise in 1/2-inch slices; reserve. Chop remaining papaya and place in blender, add orange juice, mustard and reserved papaya seeds.

Blend until seeds are finely chopped, about 1 minute.
Place nonstick frypan on medium high temperature and spray with vegetable cooking spray. Add chicken and cook, turning, about 10 minutes or until brown. Pour lemon juice over chicken and sprinkle with salt. Spoon blended papaya over chicken, reduce heat to low, cover and cook about 25 minutes,turning and spooning with sauce after 15 minutes.

Add reserved papaya slices and cook 5 minutes more, covered. Turn off heat and let sit 5 minutes.

* Chicken Recipes * - Baked Chicken Breasts with Pear Brandy

* Chicken Recipes * - Baked Chicken Breasts with Pear Brandy

Baked Chicken Breasts with Pear Brandy

6 boneless skinless chicken breast
3 tbsp soy sauce
4 tsp cornstarch
1 cup pear brandy or apple juice
2 md firm-ripe pears
Parsley sprigs
Salt and pepper to taste
Lime wedges

Rinse chicken and pat dry; then arrange, skinned side up, in a 9- by 13-inch baking pan. Drizzle evenly with soy sauce. Bake, uncovered, in a 450 degree oven, basting occasionally, until meat in thickest part is no longer pink; cut to test (about 20 minutes). Meanwhile, place cornstarch in a 1 1/2- to 2-quart pan; smoothly stir in brandy. Peel and core pears, then cut lengthwise into 1/2-inch-thick slices.

Add pears to pan and bring to a boil over medium-high heat, mixing gently. Then reduce heat, cover, and simmer until pears are tender when pierced (about 5 minutes). When chicken is done, add pear mixture to baking pan; gently shake pan to mix pears and chicken. Transfer chicken, pears, and sauce to a platter and garnish with parsley. Season to taste with salt and pepper; offer lime wedges to squeeze over individual servings

Chicken Recipes

Chicken Recipes - Roasted Chicken Wings With Lemon and Garlic

Chicken Recipes - Roasted Chicken Wings With Lemon and Garlic

24 chicken wing drummettes
2 tablespoons olive oil
1 teaspoon salt
Pepper
1 teaspoon garlic powder
2 teaspoons sugar
1/4 cup Dijon mustard
3 tablespoons lemon juice
1 teaspoon dried oregano

Adjust oven rack to upper-middle position and preheat oven to 450 F.
Toss wings in a large bowl with olive oil, salt, pepper to taste,
garlic powder and sugar. Arrange wings in a single layer on a large
wire rack set over a foil-lined rimmed baking sheet. Roast until
golden brown, about 30 minutes.


Meanwhile, mix mustard, lemon juice and oregano in a large bowl. Dump
wings in bowl of sauce; toss to coat. Remove rack from pan, pour
rendered fat off pan and return wings to pan. Continue to cook until
glaze has set, 8 to 10 minutes longer. Makes 24 drummettes.


PER WING: Cal 110 (65% fat) Fat 8 g (2 g sat) No fiber Chol 30 mg
Sodium 180 mg Carb 1 g No calcium


SOURCE: North American Olive Oil Association

Chicken Recipes - Easy Chicken in Wine Sauce

Chicken Recipes - Easy Chicken in Wine Sauce

Serves 4

Ingredients
4 tablespoons extra-virgin olive oil
1 clove garlic, crushed
3 boneless, skinless chicken breast halves, cut into strips
1/8 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/2 cup dry white wine
3 medium tomatoes, sliced

Instructions
In a medium skillet, heat the oil and garlic over medium heat. Sprinkle the chicken with the salt and pepper, then add to the skillet and cook for 7-10 minutes. Add the white wine and cook for an additional 2 minutes.

Remove the chicken to a platter. Sauté the tomatoes in the skillet until tender. Place the tomatoes over the chicken and cover with the pan drippings.

Nutritional Information:
190 calories
15 total fat (2 g sat)
12 mg cholesterol
5 g carbohydrate
6 g protein
1 g fiber
117 mg sodium

Senior Living

Chicken Recipes - CITRUS-MARINATED CHICKEN WINGS

Chicken Recipes - CITRUS-MARINATED CHICKEN WINGS

Serves 3

Taste tests show that the parts of the bird that get the
most exercise, such as the wings, leg, and neck have the
deepest flavor. The seasonings in this recipe bring out
the wonderful flavor of wings.
10 chicken wings
3 tablespoons vegetable oil
grated peel and juice of 1 lemon
grated peel and juice of 1 orange
2 cloves garlic, minced
6 whole cloves
2 bay leaves
Fold wing tips back to form triangles. Place wings in
shallow baking pan. In small saucepan, stir together
remaining ingredients and heat over medium heat 5 minutes.
Pour mixture over wings. Cover; refrigerate several hours
or overnight.
Preheat oven to 400oF. Bake wings 30 minutes or until
tender, basting occasionally.

Nutritional Figures Per Serving
Calories 137. Protein 9 grams. Carbohydrate 2 grams. Fat 10
grams. Cholesterol 25 mg. Sodium 24 mg.


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

Chicken Recipes
Chicken Recipes
Chicken Recipes
Chicken Recipes

Chicken Recipes - Bang Bang Chicken

Chicken Recipes - Bang Bang Chicken

9 oz (250g) chicken breasts and thighs 1 tbsp mushroom soy sauce (or
substitute superior soy sauce)
1 tsp. scallions, shredded 1/8 tsp. ground Sichuan Peppercorn
1 tsp. sesame paste 1/2 tsp. sesame oil
2 tsp. chili (chilli) oil 1/2 tsp. sesame oil
1tsp sugar

Poach the chicken in boiling water to cover for 10 minutes, or until cooked. Remove, drain, and let cool. Beat the skin side lightly to loosen the fibers with a bang (in Chinese, a wooden stick) or a wooden rolling pin. Peel off the skin and tear the meat into long strips with your fingers. You may cut the skin into strips also. Arrange the chicken strips in a dish a sprinkle with the scallions shreds. Mix together the sesame paste, chili oil, sugar, soy

Chicken Recipes - Bourbon Chicken

Chicken Recipes - Bourbon Chicken


Bourbon Chicken is a marinated grilled or broiled chicken.
4 oz soy sauce
4 oz bourbon
4 cloves of garlic pressed (or more)
2 fingers of fresh ginger grated
2 oz of olive oil
1/4 c brown sugar

Preheat oven to 350º
Chicken- usually legs or thighs, however, ANY part of the chicken will do---
I prefer the boneless skinless breast.
Spread the chicken in a shallow pan and cover with marinate ---
the longer it marinates the stronger the flavor...suite your taste.
Cook 45 min...longer tends to dry out the chicken.
It can be grilled or broiled, if you prefer.
The marinade can be saved in a jar for another use.

Chicken Recipes - 50's Style Creamed Chicken

50s-Style Creamed Chicken

1/2 cup chopped onion
2 tsp olive oil
1 (10-ounce) can chunk chicken breast, drained and flaked
1 (11-ounce) can reduced-fat cream of mushroom soup
1 (6-ounce) can sliced mushrooms, drained
1 cup fat-free sour cream
1 (12-ounce) bag egg noodles, cooked according to package directions

Method :
Cook onion in oil in large skillet over medium heat, until tender. Dump in chicken and stir. Cook for one minute. Stir in soup and mushrooms. Simmer for 10 minutes. Stir in sour cream over low heat. Heat through and serve over cooked noodles.