Chicken Recipes - Asian Grilled Chicken

Chicken Recipes - Asian Grilled Chicken

Marinating time: 1 hour
1 can (14 oz.) Chicken Broth,(1 3/4 cups)
2 Tbs. soy sauce
1 Tbs. vinegar
1 tsp. sugar
1 tsp.garlic powder
1/8 tsp. crushed red Pepper
4 boneless chicken breast halves

MIX broth, soy, vinegar, sugar, garlic
and red pepper in shallow nonmetallic
dish. Add chicken and turn to coat.
Cover and refrigerate 1 hour. Remove
chicken from marinade.

BRUSH George Foreman Grill with oil
and preheat.

GRILL chicken 6 - 7 minutes or until
done, turning once and brushing with
marinade.

HEAT remaining marinade to a boil and
serve with chicken.

Serves 4.

Chicken Recipes - Chicken Burgers With Onion-Dill Sauce

Chicken Burgers With Onion-Dill Sauce

Serves/Makes: 4

3/4 lb. Ground skinless Chicken
Breast
1/4 cup Unseasoned Bread Crumbs
2 Tbs. chopped fresh dill or
1 1/2 tsp. dried dill
1/2 tsp. fresh thyme or 1/4 tsp.
dried
4 light buns

Mix ground chicken, bread crumbs, dill,
thyme well and make into patties.
Grease and preheat George Foreman Grill.
Grill patties until desired doneness.
(about 5 or 6 minutes).

Onion-Dill Sauce

2 Tbs. mayonaise
2 Tbs. plain yogurt
1 Tbs. finely chopped onion
1 Tbs. finely chopped dill
pickle
1 Tbs. fresh dill or 1 1/2
tsp. dried dill

Mix all ingredients, cover and
refrigerate until ready to serve.

Chicken Recipes - Grilled Chicken and Pepper Wraps

Chicken Recipes - Grilled Chicken and Pepper Wraps

1 pound boneless, skinless chicken breasts
1 cup picante sauce, divided
2 medium green or red bell peppers, cut into strips
1 medium onion, sliced
1/2 teaspoon dried oregano leaves, crushed
4 (8-inch) flour tortillas
1 cup shredded Cheddar cheese (4 ounces)
Season chicken with salt, if desired. Place chicken on grill and brush with 1/4 cup of the picante sauce. Grill until chicken is no longer pink. Remove chicken and keep warm.
Place peppers and onion on grill. Sprinkle with oregano. Grill until vegetables are tender-crisp.
Warm tortillas in microwave oven according to package directions. Slice chicken into thin strips and place down center of each tortilla. Top with pepper mixture and cheese. Fold over one side and then roll up. Serve with remaining picante sauce.
Makes 4 servings.

Chicken Recipes - Grilled Chicken and Pepper Wraps

Chicken Recipes - Thai Garlic Chicken (Kai Yang)

Chicken Recipes - Thai Garlic Chicken (Kai Yang)

This may sound like a lot of garlic and pepper, but the end result
is delicious. The coarsely crushed peppercorns are not as hot as the
same amount of finely ground pepper.

1 (3-pound) roasting chicken or 6 chicken breast halves
6 cloves garlic
2 teaspoons salt
2 tablespoons black peppercorns
4 whole plants fresh coriander (cilantro), including roots
2 tablespoons fresh lemon juice

1. Cut whole chicken into serving pieces. Crush the garlic with
the salt to make a paste. Coarsely crush peppercorns with spice
grinder or mortar and pestle. Finely chop the well-washed coriander,
roots, stems and leaves. Combine the garlic, salt, pepper coriander
and lemon juice together and rub mixture into the chicken pieces.
Place in a sealable plastic bag and let stand for at least 1 hour at
room temperature or in the refrigerator overnight.
2. Preheat broiler to high. Broil 6-inches from heat source and
cook, turning chicken every 5 minutes, until chicken juices run clear
and skin is crisp. Better yet, cook over glowing coals on a barbecue
grill.

Serves 3 to 4.

Chicken Recipes - Chicken Fettuccine with Garlic Cheese Sauce

Chicken Recipes - Chicken Fettuccine with Garlic Cheese Sauce

1 pkg fettuccine noodles
6 boneless, skinless chicken breasts
1 pkg garlic cheese pasta sauce blend
1 pkg alfredo pasta sauce blend
2 cups milk
1 cup water
1/4 cup butter

In medium saucepan, combine both pasta sauce mixes with milk and water. Add butter. Arrange chicken breasts in a shallow baking dish and pour 1 cup of the blended sauce over the chicken. Cover with aluminum foil and bake at 350 degrees F for 20-25 minutse or until chicken is cooked through. Cook fettuccine noodles according to package directions. Drain and rinse in cold water. Pour warm cheese sauce over fettuccine noodles. Remove chicken from oven and serve a baked chicken breast on top of each serving of fettuccine.

Chicken Recipes - Diabetic Chicken and Zucchini Stew

Chicken Recipes

Diabetic Chicken and Zucchini Stew Recipe

18 oz can tomatoes 1 ea ---
low-fat, low-sodium chicken broth 1 cup ---
small green pepper, coarsely chopped 1 ea ---
garlic cloves, minced 2 ea ---
medium zucchini, coarsely chopped 2 ea ---
Fresh ground pepper and salt to taste 1 ea ---
minced fresh basil 2 tsp ---
boneless, skinless chicken breasts, cooked and cubed into 2-inch pieces --- 1 1/2 lb


1.. Drain the liquid from the tomatoes into a saucepan. Chop the tomatoes and set aside. Add the broth, green pepper, and garlic to the tomato liquid. Bring to a boil, reduce heat to medium, and cook for 10 minutes.
2.. Add the reserved tomatoes, zucchini, pepper, salt, and basil. Simmer until zucchini is tender, about 10 minutes. Reduce heat to low and add the chicken. Cook for 45 minutes.
Calories 169
Calories From Fat 32
Total Fat 4 g
Saturated Fat 1 g
Cholestrol 69 mg
Sodium 241 mg
Total Carbohydrate 7 g
Dietary Fiber 2 g
Sugars 4 g
Protein 27

Chicken Recipes - Chicken Cordon Bleu Casserole

Chicken Recipes - Chicken Cordon Bleu Casserole

2 pounds skinless chicken breasts, cut into chunks
Bread Crumbs
1 Egg mixed with 1/2 cup Milk
8 oz Swiss cheese, cubed
8 oz ham, diced
1 can (10oz) cream of chicken soup
1 cup milk

Dip chunks of chicken in egg and milk mixture, then into bread crumbs, coating well. Brown in a little oil until golden.
Place chunks in baking dish, add cubes of swiss cheese and small pieces of ham. Mix cream of chicken soup with 1 cup of milk; mix well and pour over all. Bake about 30 minutes at 350° or until tender and bubbly.

Chicken Recipes - Chicken Cordon Bleu Casserole

Chicken Recipes - Chicken and Mushrooms with Sour Cream Sauce

Chicken Recipes - Chicken and Mushrooms with Sour Cream Sauce

3 to 3 1/2 pounds chicken pieces
1/4 cup milk
1/2 cup flour
6 tablespoons butter
salt and pepper
8 ounces fresh sliced mushrooms
2 cups sour cream
paprika

Dip chicken pieces in milk then dredge in flour. Heat butter in a skillet over medium-low heat. Brown chicken pieces on all sides; transfer to a 3-quart casserole. Sprinkle with salt and pepper. Brown mushrooms lightly in the same skillet; arrange over chicken and sprinkle with a little more salt and pepper. Cover and bake at 350° 45 minutes. Add sour cream, seasoned with 1/2 teaspoon of salt. Bake 10 minutes longer then sprinkle with paprika.
Chicken recipe serves 4.

Chicken Recipes - Chicken and Mushrooms with Sour Cream Sauce

Chicken Recipes - Taco fiesta chicken lasagna

Chicken Recipes - Taco fiesta chicken lasagna

2 (14.5 ounce) cans diced tomatoes w/mild green chilies, undrained
1/4 cup taco sauce
1/4-1/2 teaspoon ground cumin
1/2-1 teaspoon dried oregano
3 cups cubed cooked chicken (homemade or from a can)
1 (16 ounce) can refried beans
1/2 cup sour cream
12 uncooked lasagna noodles
3 cups shredded colby-monterey jack cheese
1/2 cup chopped green onions
2 tablespoons chopped fresh cilantro

In a large mixing bowl, mix together the tomatoes and taco sauce. Add in the
cumin, oregano, and chicken; stir to combine. In a smaller bowl, add the
refried beans, sour cream; stir to combine. Spread 1 cup chicken mixture into a
13x9 inch glass baking dish that has been sprayed with non-stick cooking spray.
Top with 4 uncooked lasagna noodles. Spread half of the bean mixture over the
noodles; then spread 1 1/2 cup chicken mixture over bean mixture. Sprinkle with
1 cup cheese and half the green onions. Layer 4 more lasagna noodles,
remaining bean mixture, 1 1/2 cup chicken mixture and 1 cup cheese. Top with 4
noodles, remaining chicken mixture, onions, then remaining cheese (make sure noodles
are covered). Cover with foil that has been sprayed with non-stick cooking
spray (sprayed side down). Refrigerate 8 hours or overnight. Preheat oven to
350°. Bake covered lasagna for 50 minutes. Uncover; bake 18-22 more minutes or
until bubbly and heated. Let stand 10-15 minutes before serving. Sprinkle with
cilantro.

Chicken Recipes - Taco fiesta chicken lasagna

Chicken Recipes - Crock Pot Chicken Marsala

Chicken Recipes - Crock Pot Chicken Marsala


4 half chicken breasts, cut into cubes
1 stick butter, melted
1 pkg. (8 oz.) cream cheese, cubed
2/3 cup Marsala wine
2 cans cream of mushroom or cream of chicken soup, undiluted
3/4 cup water
1/4 tsp. dried oregano
1/4 tsp. basil
1/2 tsp. garlic salt
Salt and pepper, to taste
Cut chicken breasts into cubes. Place chicken, butter, water and spices in crock pot/slow cooker.

Mix cream cheese, wine and mushroom soup until combined and pour over chicken.

Chicken Recipes - Crock Pot Chicken Marsala

Chicken Recipes - Chicken Reunion Casserole

Chicken Recipes - Chicken Reunion Casserole

20 cups cubed cooked chicken
1 (2 pound) package elbow macaroni, cooked and drained
6 (6 ounce) jars sliced mushrooms, drained
2 (4 ounce) jars diced pimentos, drained
2 large green bell peppers, chopped
2 large onions, chopped
4 cans condensed cream of celery soup, undiluted
4 cans cream of mushroom soup, undiluted
2 pounds process American cheese, cubed
1 1/3 cups milk
4 teaspoons dried basil
2 teaspoons lemon-pepper seasoning
2 cups crushed corn flakes
1/4 cup butter or margarine, melted
Combine chicken, macaroni, mushrooms, pimentos, peppers and onions. In a
large bowl, combine soups, cheese, milk, basil and lemon pepper; add to chicken
mixture. Pour about 12 cups each of four greased 13 x 9-inch baking pans. Cover
and refrigerate overnight.
Remove from refrigerator 30 minutes before baking. Combine corn flakes and
butter; sprinkle over the casseroles. Cover and bake at 350 degrees F for 45
minutes. Uncover and bake 15 to 20 minutes longer or until bubbly.
Yields 40 (1 cup) servings.

Chicken Recipes - Turkey or Chicken Tetrazzini

Turkey or Chicken Tetrazzini


10 ounce uncooked vermicelli
2 teaspoons vegetable oil
1 pound turkey or chicken breast cutlets
3/4 teaspoon onion powder, divided
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
2 tablespoons dry sherry
2 (8-ounce) packages presliced mushrooms
3/4 cup frozen green peas, thawed
3/4 cup fat-free milk
2/3 cup fat-free sour cream
1/3 cup (about 1 1/2 ounces) grated fresh Parmesan cheese
1 (10 3/4-ounce) can reduced-fat cream of chicken soup (such as Healthy
Choice)
Cooking spray
1/3 cup dry breadcrumbs
2 tablespoons butter, melted

Preheat oven to 450°.
Cook pasta according to package directions, omitting salt and fat. Drain.
Heat oil in a large nonstick skillet over medium-high heat. Sprinkle turkey
with 1/2 teaspoon onion powder, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Add
turkey to pan; cook 2 minutes on each side or until done. Remove turkey from
pan.
Add 1/4 teaspoon onion powder, sherry, and mushrooms to pan. Cover and cook 4
minutes or until mushrooms are tender.
Combine peas, milk, sour cream, cheese, and soup in a large bowl. Chop
turkey. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, pasta, turkey, and mushroom
mixture to soup mixture, tossing gently to combine. Spoon mixture into a 13 x
9-inch baking dish coated with cooking spray.
Combine breadcrumbs and butter in a small dish, tossing to combine. Sprinkle
breadcrumb mixture over pasta mixture. Bake at 450° for 12 minutes or until
bubbly and thoroughly heated.

Chicken Recipes - Chicken in Cider

Chicken Recipes - Chicken in Cider

Ingredients

1 plump corn-fed chicken
salt and freshly ground black pepper
50g/2oz butter
2 shallots, finely chopped
1 large carrot, finely chopped
4 apples, peeled and cored
enough dried raisins and shelled walnuts to stuff the cored apples
caster sugar
150ml/5fl oz cider
2 tbsp double cream
1 glass calvados

Method

1. Season the chicken inside and out with salt and pepper. Melt the
butter in a roasting pan.
2. Add the shallots and carrot to the pan and roast the chicken, breast
down on top of them, for 30 minutes. Turn the chicken on to its back and
add the four stuffed apples, each one sprinkled with a little caster
sugar and a knob of butter.
3. Add the cider, season and return to the oven for approximately 45
mintues.
4. Now take the chicken out of the oven. Place on a serving dish and
keep warm, along with the four apples.
5. Over a low heat, stir the cream into the juices from the roasting pan
and strain into a serving jug.
6. Slightly warm the calvados, pour it over the chicken and flame it. As
the flames die down, pour over the sauce

Chicken Recipes - Oven-Baked Chicken

Oven-Baked Chicken

This recipe is truly wonderful and is low fat and low calories. What more
can you ask for? The secret tot the sucess of this recipe is to make sure
that both the chicken and the yogurt are very cold (hence, soaking the
chicken in the ice water). The preliminary soaking will help the breading
adhere and produce a crisp coating much like that of fried chicken.



12 chicken drumsticks, skinless
3 1/2 cups ice water
1 cup plain non-fat yogurt
Breading Mixture (see recipe below)
Preheat oven to 350 degrees F. Spray a large baking sheet heavily with
vegetable-oil cooking spray. In a large bowl with ice water, place chicken
pieces; set aside.
In a shallow bowl, place yogurt. Remove one piece of chicken at a time from
the ice water; roll each pieceof chicken in the yogurt. Place one chicken
piece into a plastic bag with Breading Mixture, reseal and shake to coat
thoroughly. Transfer breaded chicken to prepared baking sheet. Repeat
process until all chicken pieces are breaded. Spray chicken lightly with
vegetable-oil spray.
Place baking sheet onto bottom shelf of oven and bake, uncovered, 1 hour,
or until a meat thermometer registers an internal temperature of 165 degrees
F. (juices will run clear when cut with the tip of a knife), turning the
chicken pieces every 20 minutes to allow even browning. Remove from oven and
transfer onto a serving platter. Serve hot or at room temperature.
Makes 6 servings.
Breading Mixture:
1 cup seasoned bread crumbs
3/4 cup all-purpose flour
1 tablespoon creole seasoning
1/2 teaspoon garlic powder
1/8 teaspoon coarsely ground pepper
Red (cayenne) pepper to taste
1/2 teaspoon dried thyme, crushed
1/2 teaspoon dried basil, crushed
1/2 teaspoon dried oregano, crushed
In a large resealable plastic bag, combine bread crumbs, flour, creole
seasoning, garlic powder, pepper, cayenne pepper, thyme, basil, and oregano.
Seal and shake well to mix.

Oven Baked Chicken - Nutritional Information
I cannot guarantee the accuracy of the below information. All information is
intended for your general knowledge only and is not a substitute for medical
advice or treatment for specific medical conditions. You should seek prompt
medical care for any specific health issues and consult your physician
before starting a new fitness regimen.
ItemAmountFat GramsCaloriesWW Points
chicken drumsticks, skinless123691221.7
yogurt, non-fat plain1 cup.41273
bread crumbs1 cup21603.8
flour, all-purpose3/4 cup13417
Recipe Totals39154035.5
Recipe yields 6 servings (2 drumsticks per serving).
Each Cookie Totals - 6.5 Fat Grams, 256.6 calories, 6 WW Points

Chicken Recipes - Pineapple Chicken

Chicken Recipes - Pineapple Chicken

1 8oz. box dark brown sugar
1 stick of butter
3-4 skinless, boneless, chicken breasts
1 can pineapple chunks, drained

Preheat oven to 350 º Melt butter and sugar, simmer and stir until smooth
.
Pour over chicken, top with pineapple.

Bake for 1 hour.

Chicken Recipes - Sour Cream Chicken

Chicken Recipes - Sour Cream Chicken

1 can cream of mushroom soup
3/4-1 cup sour cream
4 chicken breasts or parts

Mix cream of mushroom soup with sour cream.
Dip chicken in mixture.
Place in oblong pan, and bake at 350 degrees for approximately 40 minutes.
Serve over rice.

Chicken Recipes - GRILLED CHICKEN WITH RASPBERRY-PEACH SAUCE

GRILLED CHICKEN WITH RASPBERRY-PEACH SAUCE

4 boneless skinless chicken breast halves (1-2 pounds total)
1 tablespoon olive oil
1 teaspoon tamari soy sauce
1 teaspoon fresh ginger, minced
1 clove garlic, minced
1 teaspoon lemon juice
1/2 cup raspberries
1 medium peach, peeled and sliced
2 tablespoons apple juice
2 tablespoons maple syrup
Peach slices and raspberries, for garnish
Rinse chicken breasts and pat dry. Mix olive oil, tamari, ginger, garlic, and lemon juice in a large zip-top bag. Add chicken and seal. Refrigerate and marinate chicken at least 30 minutes or up to 8 hours. Place raspberries, peach slices, apple juice, and maple syrup in a blender or food processor. Cover and blend for 1 minute or until smooth. Transfer purée to a small saucepan and heat. Keep warm. Heat coals or gas grill. Remove chicken from marinade and place on grill 4-6 inches from heat. Cover and grill chicken for 15-20 minutes, turning occasionally, until chicken is no longer pink in center

GRILLED CHICKEN WITH RASPBERRY-PEACH SAUCE

Family Chicken Pot Pie

Family Chicken Pot Pie
1 tablespoon each olive oil and butter
1 large onion, chopped
2 teaspoons finely minced garlic
2 tablespoons all-purpose flour
2 teaspoons dried tarragon
3 carrots, halved and cut into 1-inch pieces (1 1/2 cups)
1 cup peeled and diced (1/2-inch) russet potatoes
1 Granny Smith apple, cored and cut into 1/2-inch pieces
2 1/2 cups chicken broth
1/2 cup fresh or frozen peas
1/4 cup chopped fresh dill
1 medium-sized ripe tomato, seeded and cut into 1/2-inch dice
2 1/2 cups diced cooked chicken
Salt and pepper, to taste
1 sheet prepared puff pastry (1/2 pound), thawed if frozen
1 egg mixed with 1 tablespoon water

Heat the oil and butter in a pot over low heat. Add the onion; cook,
stirring, for 10 minutes. Add the garlic; cook 2 minutes more.
Sprinkle with the flour and tarragon; cook, stirring constantly, for
1 to 2 minutes more.

Add the carrots, potatoes, apple, and broth; bring to a boil. Reduce
heat to a gentle simmer and cook, partially covered, until the
vegetables are tender, about 20 minutes. Add the peas, dill, tomato,
and chicken; season to taste with salt and pepper, then cook 5
minutes more.

Preheat the oven to 350F. Spoon the mixture into a 2-quart round
ovenproof casserole. On a lightly floured surface, roll puff pastry
out to form a circle 2 inches larger than the casserole. Brush some
egg wash around the inside and outside rim of the casserole. Lay the
pastry over the top, trim the overhang to 1 inch, and crimp the edges
around the rim to seal. Cut several slits in the pastry to release
the steam, then brush with remaining egg wash. Bake until crust is
golden, 40 to 45 minutes.

Chicken Biriyani

Chicken Biriyani

4 tablespoons butter
1 large onion, chopped
Coarse salt and ground black pepper
1 large pinch saffron
10 whole cardamom pods
5 cloves
1 (3-inch) cinnamon stick
1 tablespoon minced fresh ginger
1 1/2 cups basmati rice
3 cups chicken stock
1 (3- to 4-pound) chicken, cut up and trimmed of excess fat; skin
removed if desired
1/4 cup slivered blanched almonds, optional

1. Put 2 tablespoons butter in a deep skillet or casserole that can
be covered. Turn heat to medium-high. Add onion and some salt and
pepper. Cook, stirring occasionally, until onion softens, 5 to 10
minutes. Add spices, and cook, stirring, another minute.

2. Add rice, and cook, stirring, until ingredients are well combined,
2 or 3 minutes. Add stock, chicken and more salt and pepper, and
bring to a boil. Cover and simmer.

3. Cook undisturbed for about 25 minutes. When chicken and rice are
tender and liquid is absorbed, turn heat off. If either chicken or
rice is not quite done, add no more than 1/2 cup boiling water,
and cook until done.

4. Melt remaining butter in a small skillet over medium heat. Add
almonds (or simply melt butter), and brown lightly. Pour mixture
over biriyani, and sprinkle with a bit more salt. Let rest 2 or 3
minutes. Take pot to table, and serve.

Note: Cardamom seeds can be eaten, but cloves should be removed
after cooking.

Peruvian Chicken with Plums

Peruvian Chicken with Plums



Serves 8

Ingredients:

3-1/2 pounds skinned chicken, cut up
3 tbsp. vegetable oil
1 cup onions, chopped
1 cup diced green bell peppers
2 teaspoons garlic cloves, minced
1 tomato, chopped
1 seeded, diced fresh jalapeno pepper
1/4 teaspoon powdered saffron, Optional
3 1/2 cups low sodium chicken stock
1 bay leaf
4 quartered fresh California plums
4 cups cooked brown rice

Sauté chicken in oil in large nonstick skillet, turning often until golden brown on all sides, about 12 minutes.

Add onion, green pepper and garlic, then sauté 2 minutes longer. Add tomato, jalapeno, saffron, stock and bay leaf.

Bring to a boil, cover and simmer 10 minutes. Add plums and rice, heat.

Serve with extra plum wedges, if desired.

Chicken Recipes - Southern Sweet Potato Chicken

Southern Sweet Potato Chicken

Serves 4

Ingredients:

4 skinned chicken breast halves
2 tablespoons vegetable oil
1 cup evaporated milk
2 tablespoons honey
1 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 16 oz. can sweet potatoes in syrup, drained, reserve 1/4 cup syrup
1/4 cup raisins

Procedure:

Preheat your oven to 350 degrees.

In large skillet, place oil and heat to medium temperature. Add chicken , cook, about 10 minutes or until lightly browned on both sides.

Drain chicken on paper towels and place in 13 X 9 X 2-inch baking dish.

In a small bowl, mix together evaporated milk, honey, salt, nutmeg and cloves. Pour over chicken. Bake for 10 minutes.

Remove from oven and arrange sweet potatoes and raisins around chicken. Pour reserved 1/4 cup syrup over chicken.

Return to oven and bake about 40 minutes or until fork can be inserted in chicken with ease.

Chicken Recipes - Chicken Chasseur Hunter's Style

Chicken Recipes - Chicken Chasseur Hunter's Style

Serves 4

1-1/2 pounds chicken tenderloin, cut into 1-inch pieces
2 tablespoons olive oil
1 tablespoon garlic, chopped
4 tablespoons red onions, chopped
16 mushrooms, stem trimmed, cut in quarters
1/2 cup white wine
2 teaspoons tarragon
2 tablespoons parsley, fresh, chopped
1 1/2 cups brown sauce, (a mix like Knorr Swiss is fine)
2/3 cup chunky style pasta sauce
1 tomato, small dice

Procedure:

In olive oil, sauté the chicken pieces over high heat for two minutes until lightly browned. Add onion, garlic, and mushrooms and cook for an additional 1-1/2 minutes.

Add wine, tarragon and parsley and cook over high heat until liquid reduces by half (approx. 4 minutes).

Add the brown sauce and the tomato sauce and blend in the pan with a rubber spatula. Toss in the chopped tomatoes, blend and serve over cooked rice or pasta.

A buttery Chardonnay will complement this dish nicely.

Coca-Cola Barbecued Chicken

Coca-Cola Barbecued Chicken

12 oz chili sauce
8 oz Coca-Cola
1 garlic clove, peeled and chopped
1/2 cup chopped peeled onion
2 tablespoons light brown sugar
1 tablespoon soy sauce
1/2 teaspoon dry mustard
Several drops hot pepper sauce, to taste
salt and freshly ground black pepper, to taste
About 2 to 2-1/2 pounds chicken

Combine the first 8 ingredients in a slow cooker/crock pot or
Dutch oven. Add chicken pieces, coating each well with sauce. For
slow cooker, cover and set cooker at high setting. Allow sauce to
come to a simmer, reduce heat to low setting and allow chicken to
cook, cover ajar, about 8 hours or until chicken is fork tender.
Skim off any fat from sauce and discard. For Dutch oven, bake,
uncovered, in a very slow oven (275F) for 3 to 4 hours, or until
fork tender. Skim off any fat from sauce and discard. Adjust
seasoning and serve chicken accompanied with sauce.

Chicken Nugget Kabobs

Chicken Nugget Kabobs

Prep Time: 15 min
Total Time: 30 min
Makes: 6 to 8 skewers

Ingredients:
1 to 1-1/4 lb. boneless skinless chicken breast halves, cut into 1-1/2 to 2-inch pieces
1 pkt. SHAKE 'N BAKE Crispy Chicken Nuggets Seasoned Coating Mix
KRAFT Cheese Cubes
Cherry tomatoes
Fresh or canned pineapple chunks
Wooden skewers

Directions:
MOISTEN chicken pieces with water. Shake off excess. Shake 3 or 4 pieces at a time with coating mix. Discard any remaining coating mix. Place in ungreased or foil-lined 15x10x1-inch baking pan. BAKE at 400°F for 15 minutes or until cooked through.



ARRANGE cooked chicken nuggets, cheese cubes, tomatoes and pineapple chunks on wooden skewers. Serve with KRAFT Barbecue Sauce or KRAFT Ranch Dressing

Chicken Recipes - Chicken Provencale

Chicken Recipes - Chicken Provencale

Serves 4

The orange peel, fennel and tomatoes give this dish an international flair. Serve with cooked rice or Penne pasta

1 1/4 pounds tomatoes
1 tablespoon butter
1 pound skinless boneless chicken breasts, in 1/2-inch slices
3/4 teaspoon garlic cloves, crushed
1/4 cup fresh basil, chopped
1 teaspoon orange peel, grated
3/4 teaspoon salt
1/2 teaspoon fennel seeds, crushed
1/8 teaspoon fresh ground black pepper
1/4 cup green onions, sliced

Use fully ripe tomatoes. Core and coarsely chop, making about 3 cups, set aside. In a large skillet, melt butter over medium heat, add chicken and garlic and cook for 3 to 5 minutes until chicken is cooked.

Using a slotted spoon, remove chicken to plate. To skillet add reserved tomatoes, basil, orange peel, salt, fennel and black pepper.

Cook and stir until tomatoes are softened, 3 to 5 minutes. Stir in scallions and chicken, cook only until hot, about 1 minute.

Roasted Game Hens With Goat Cheese And Walnut Linguine

Roasted Game Hens With Goat Cheese And Walnut Linguine
Serves 4
Preparation Total 1:40

Ingredients:
4 each Rock Cornish Game Hens
3 tablespoons olive oil
1 onion, large, thinly slice
4 cloves garlic, thinly sliced
2/3 cup Madeira wine
1 yellow bell pepper, sliced julienne
1 bunch spinach, cleaned and sliced in 1/4 inch ribbons
1/2 pound linguine
3/4 pound goat cheese, crumbled
Salt and pepper, to taste
1 cup walnuts, toasted and chopped

Preheat your oven to 400 degrees.

Rub the hens with olive oil, or substitute bacon fat, until coated. Place them in an oven proof dish and roast for 30-40 minutes, until the hens are golden brown.

Allow the hens to cool until you can easily handle them.

Remove the meat from the bones and cut into bite-sized pieces. Set aside.

Bring 2 quarts of water to a boil and add the linguine. Cook until just tender.

While the pasta is cooking, sauté the onions and garlic in a little olive oil until soft but not browned.

Add the wine, reduce heat to medium and cook until the liquid has evaporated, about 10 minutes. Add the bell pepper and cook until tender.

Add the diced hen meat, toss to reheat but not to overcook the meat. Remove from heat.

Drain the pasta well and place it in a large bowl. Toss with the spinach ribbons. Add the hot hen mixture, along with the goat cheese to the pasta and toss.

Adjust the flavor with salt and pepper if necessary.

Portion onto 4 plates and garnish each with the walnuts. Serve immediately.

NOTE: You may substitute Poussins or boneless chicken breasts for the game hens in this recipe

Chicken Recipes - Chicken Waikiki Beach

Chicken Waikiki Beach

Ingredients:

2 Smart Chicken legs and 2 bone-in Smart Chicken breasts
1/2 cup flour
1/3 cup vegetable oil
1 tsp. Salt
1/4 tsp. Pepper

Sauce:

1 can (1lb 4 oz.) sliced pineapple
1 cup sugar
2 Tbsp. Cornstarch
3/4 cup cider vinegar
1 Tbsp. soy sauce
1/4 tsp. Ginger
1 chicken bouillon cube
1 large green pepper (cut crosswise 1/4" circles).

Preparation:

Preheat oven to 350 Degrees.

Wash chicken, pat dry with paper towels. Coat chicken with flour. Heat oil in large skillet. Add chicken, a few pieces at a time and brown on all sides.

Remove as pieces brown to shallow roasting pan, arranging pieces skin side up.

Sprinkle with salt and pepper.

Sauce: drain pineapple, pouring syrup into 2 cup measuring cup. Add enough water to make 1-1/4 cups liquid.

In medium saucepan, combine sugar, cornstarch, pineapple syrup, vinegar, soy sauce, ginger and bouillon cube; bring to boil, stirring constantly.

Boil 2 minutes. Pour over chicken. Bake uncovered 30 minutes. Add pineapple slices and green pepper, bake 30 minutes longer, or until chicken is tender.

Serve with fluffy white rice.
Serves: 4

Beer Butt Chicken! - Chicken Recipes

Beer Butt Chicken!

Ingredients:

One whole chicken
One can beer
Salt and pepper
Garlic powder to taste.

Preparation:

Wash and pat dry chicken. Season chicken inside and out. Open the can of beer. Have a couple sips of beer and place chicken over beer can.

Cooking Instructions:

Prepare grill for medium-high heat. Place the "Stuffed" chicken on the grill and arrange the legs to hold chicken upright, and close lid.

(Note: this recipe works best on a charcoal kettle grill using indirect heat.)

Cook for approximately 1 hour. Remove can and let stand 5 minutes before carving.
Serves: 2 -3

Southwestern Style Cornish Game Hens

Southwestern Style Cornish Game Hens

1/2 cup
Fresh Lime Juice
1/4 cup Olive Oil, Extra Virgin
1 tablespoon Minced Garlic
2 teaspoon Cumin, Ground
3 tablespoon Cilantro, Chopped
1 tablespoon Mesquite Meal
3 each Cornish Game Hens
Salt and Pepper to taste

Lime wedges and cilantro sprigs for garnishing

Combine lime juice, olive oil, garlic, cumin, cilantro
and mesquite meal in a large bowl and mix well. Remove
giblets from the birds, set aside for another use, and
wash the birds. Place the birds into the marinade
coating the birds then place them into the refrigerator
for 2 hours turning the birds after 1 hour. After
removing them from the refrigerator salt and pepper the
cavities.

Preheat oven to 350 degrees F. Place the birds on
their backs and cover them baking for 1 1/2 to 1 3/4
hours. Every 15 minutes or so baste with the marinade.

CHICKEN NUGGETS

CHICKEN NUGGETS

Ingredients:

4 to 5 skinless, boneless chicken breasts (1 pound), cut in 1x1x1/2-inch

pieces (about 24 pieces)

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

1 large egg, beaten, or 1/4 cup egg substitute

1/2 cup bread crumbs

1/3 cup prepared barbecue sauce or Dijon and honey mustard barbecue

sauce

Directions:

Preheat the oven to 350-degrees. Prepare a cookie sheet with non-stick

pan spray.

Sprinkle the nugget with salt and pepper. Dip them in egg, then in bread

crumbs. Place on the cookie sheet.

Bake for 15 minutes; turn them and bake 5 minutes longer, to a light

golden brown.

Serve hot with barbecue sauce for dipping.

Recipe makes four servings.

Serving Size: 6 nuggets plus 1 rounded tablespoon of sauce

Nutritional information per serving:

Calories: 220; Fat: 5g; Cholesterol: 122mg; Sodium: 649mg ;

Carbohydrates: 12g; Protein: 29g; Fiber: 1g

Exchanges: 1 Starch, 4 Very Lean Meat; Points 5

Chicken Recipes - Aloha Chicken

Chicken Recipes

Aloha Chicken

Ingredients:
4 pounds chicken thighs
1 teaspoon ground ginger
1 teaspoon paprika
1 tablespoon onion powder
2 tablespoons garlic salt
3 tablespoons cider vinegar
1 cup ketchup
1/4 cup soy sauce
1 (20 ounce) can crushed pineapple with juice
1/4 cup packed brown sugar

Directions:
Preheat oven to 400 degrees F (200 degrees C).

Arrange chicken pieces in a single layer in a well-greased 9x13 inch-baking dish. In a small bowl mix together the ginger, paprika, onion powder and garlic salt. Add the vinegar and mix well. Divide this mixture. Brush 1/2 over the chicken pieces and bake in the preheated oven for 15 minutes.

Turn the chicken pieces, baste with the remaining 1/2 of the vinegar mixture and bake for 15 minutes longer.

Meanwhile, in a medium bowl combine the ketchup, soy sauce, pineapple and brown sugar. When chicken-baking time is up, spoon the pineapple/soy mixture over the chicken.

Bake for another 30 minutes. Serve while still hot.

Chicken Recipes - CHICKEN POT PIE WITH A CORNBREAD CRUST

Chicken Recipes - CHICKEN POT PIE WITH A CORNBREAD CRUST

1/4 c. butter
1 c. chopped onion
1 c. sliced celery
2 c. sliced mushroom
3-6 tbsp. flour
1 1/4 c. chicken broth
1 c. milk
10 oz. pkg. frozen peas, thawed
1 tsp. salt
1/4 tsp. thyme
Water
1 c. sliced carrots
3 c. chopped cooked chicken
1 c. corn meal
1 c. all purpose flour
3 tsp. sugar
3 tsp. baking powder
1 tsp. salt
4 tbsp. butter
2/3 c. milk
1 egg
Preheat oven to 425 degrees. In a saucepan, melt butter; add onions and celery. Cook 2 minutes, add mushrooms and cook 3 minutes. Add 2 tbsp. flour, cook 1 minute. Slowly add milk and broth. Cook and stir until thickened. Add a little more flour if necessary. Add peas and seasoning; set aside. In 1 cup of water, cook the carrots 5 minutes, drain. Pour carrots, chicken and sauce into 12 x 8 inch baking dish. Crust: in a small bowl, combine dry ingredients with a pastry knife. Cut in butter until mixture resembles coarse crumbs. In a small bowl, combine milk and egg. Add dry ingredients.

Stir until well moistened. Spread over chicken mixture. Bake 20-25 minutes or until bubbly.

Chicken Recipes - Chicken Tamale Pie

Chicken Recipes - Chicken Tamale Pie

Ingredients
8 1/2 oz Corn muffin mix
1 c Cheddar or Monterey Jack;
-shredded
1 1/2 c Chicken or turkey; cooked
-shredded
10 3/4 oz Cream of chicken soup
4 oz Chiles, green; chopped
1 c Corn, whole kernel
1/2 c Scallions; chopped
1 Garlic clove; minced
1 ts Chili powder



Instructions

1. Prepare muffin mix as directed on package, adding 1/2 cup of the cheese with the mix. Set aside. (Do not bake.)

2. Cook and stir chicken, soup, chilies, scallions, garlic and chili powder in a large saucepan until heated through.

3. Spoon muffin mixture into a greased 2 quart casserole. Spoon hot soup mixture over muffin mixture to within 1/2" of the edge. Bake at 350 degrees for 25 minutes or until cornbread is golden. Top with cheese.

Chicken Recipes - Chicken Enchilada Casserole Recipes

Chicken Recipes - Chicken Enchilada Casserole

3 T. butter or margarine, melted
1 c. shredded Monterey Jack
1 1/2 c. chicken broth
2 tsp. flour
1 can 4 oz. green chilies,chopped
2 can 15 oz. Ranch Style Beans
1 1/2 c. cubed cooked chicken
1 clove garlic, minced
1/2 c. chopped green bell pepper
1 c. chopped onion
12 6-inch corn tortillas

Saute onion, pepper and garlic in 1 tablespoon butter.
Combine onion mixture with chicken, beans, and chilies; set aside.
Over low heat, combine flour and remaining butter; stir in chicken broth and 1/2 cup cheese.
Stirring constantly, continue cooking until sauce begins to thicken and boil.
Remove from heat.
Dip each tortilla into hot sauce to soften; fill each with 2 heaping tablespoons chicken mixture.
Roll up.
Arrange rolls in 9-by-13-by-2-inch baking dish.
Combine remaining sauce with leftover filling; pour over rolls.
Sprinkle with remaining cheese.
Bake in 350-degree oven for 30 minutes or until heated through.

Chicken Recipes - Chicken Breast Recipes - Chicken Breast Stroganoff

Chicken Recipes - Chicken Breast Recipes - Chicken Breast Stroganoff

6 ea boneless chicken breast-filet halves
1 1/2 T. butter
1 1/2 c. sliced fresh mushrooms
2 T. chopped fresh parsley
2 tsp. dried chives
1/4 tsp. dried dill weed
1/4 tsp. salt
1/8 tsp. pepper
1/2 c. chicken broth
1 T. flour
1/2 c. sour cream

In a large skillet, melt butter and brown breast filets on both sides; remove chicken and reserve.

Add mushrooms, parsley, chives, dill, salt and pepper; cook until mushrooms are softened.

Stir in chicken broth, return chicken to skillet, cover and simmer 15 minutes or until breast filets are tender.

Remove breast filets from skillet and place in a heated serving platter.

In a small bowl, combine flour and sour cream.

Stir sour cream mixture into skillet; cook until heated through.

DO NOT BOIL.

Serve sauce over breast filets.