Chicken Recipes - All Day Chicken

Chicken Recipes - All Day Chicken

Marinade:
2 tablespoons frozen orange juice concentrate
2 cups chicken broth
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup tomato paste
2 tablespoons soy sauce
2 tablespoons brown sugar
2 cloves garlic, minced
1 dash allspice

4 pounds chicken pieces
1/4 pound mushrooms, sliced
2 tablespoons butter
11 ounces mandarin orange sections, drained
1/2 bell pepper, sliced
1/4 teaspoon ground ginger
3 tablespoons cornstarch
1/4 cup cold milk
1/4 cup cold water

Combine marinade ingredients with chicken pieces.
Marinade overnight in refrigerator. Combine chicken and marinade in crockpot. Cover; cook on low for 6-8 hours. Increase heat to high. Saute mushrooms in butter. Add remaining ingredients except cornstarch, milk, and water to crockpot. Combine cornstarch and liquids until smooth. Stir into crockpot. Cover; let cook for 30 minutes

Chicken Recipes - Amish Baked Chicken

Chicken Recipes - Amish Baked Chicken


1/2 c. flour
2 tsp. paprika
1 tsp. pepper
1/4 tsp. dry mustard
3 tsp. salt
1 cut up broiler or young chicken
1/4 lb. butter

Mix the dry ingredients well in a plastic bag, then coat the cut up chicken
parts with the mixture. In a cake pan, melt the butter. Place the chicken parts
in the pan, but do not crowd them. Bake the chicken at 350 degrees for 1 1/2
to 2 hours or until done.


Amish Baked Chicken

Chicken Recipes - Barbecued Chicken Recipes - Hawaiian Barbecued Chicken

Chicken Recipes - Barbecued Chicken Recipes - Hawaiian Barbecued Chicken

2 lbs boneless, skinless chicken breasts
1 can (10-3/4 ozs) low-sodium tomato soup
2 tbsp fresh lemon juice
1/2 tsp garlic powder
1/2 tsp celery salt
2 tbsp dried onion
1/2 cup apricot spreadable fruit (sugar-free jam)
1 can (8 ozs) pineapple tidbits in juice

Prepare a 9-by-13-inch baking dish with nonstick cooking spray. Place the
chicken breasts in the prepared baking dish and set aside.

Combine the soup, lemon juice, garlic powder, celery salt, dried onion,
apricot spreadable fruit and the juice from the canned pineapple, and mix
well. Pour the sauce over the chicken breasts. Arrange the pineapple bits on
top of the chicken. Cover tightly and marinate in the refrigerator for 1 to
2 hours.

Preheat the oven to 400 deg F. Bake the chicken, covered, for 20 to 30
minutes or until desired doneness.

Serves 6
267 Calories;3g Fat;89mg Chol;173mg Sodium;23g Carbs;36g Protein;1g Fiber

Chicken Recipes - PINEAPPLE LUNCHEON SALAD

Chicken Recipes - PINEAPPLE LUNCHEON SALAD


1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons honey
2 tablespoons prepared mustard
2 whole pineapples, for serving
2 cups pineapple chunks
1 Red Delicious apple, cored, unpeeled, cubed
1 avocado, cubed
1/2 red or green pepper, cut in 1/2 inch pieces
2 poached chicken breasts, cut in strips

In a small bowl, combine the mayonnaise, sour cream, honey and
mustard until blended and smooth. Set aside.
To make the pineapple shells, cut each pineapple in half lengthwise,
retaining the green leaves at the top. Gently cut around the inside
edge, leaving a shell about 1/2 inch thick. Remove pineapple pulp
and cut into chunks. You'll need about 2 cups of small chunks.
In a medium bowl, combine the pineapple chunks, cubed apple,
cucumber, avocado, green pepper and chicken strips. Stir gently to
mix.
To serve, heap one fourth of the fruit mixture into each pineapple
shell. Pass the dressing separately.

Chicken Recipes - Chicken-Rice Casserole Recipe

Chicken Recipes - Chicken-Rice Casserole Recipe

1 cut-up chicken
1 cup uncooked rice
2 cups chicken broth
1/2 cup raw onion, chopped
garlic powder
pepper
2 tbls soy sauce

Mix together all ingredients except chicken. Pour mixture into 13" X 9" pan.
Place chicken pieces skin side up on top of mixture. Sprinkle with garlic,
pepper and paprika.

Cover with foil. Bake at 375 degrees about 1 1/4 to 1 1/2 hours or til rice
is tender.

Turn oven down to 350 degrees, uncover and continue baking until chicken is
crisp.

Chicken Recipes - SPANISH CHICKEN Recipe

Chicken Recipes - SPANISH CHICKEN Recipe

3 lb boneless skinless chicken, cut up
Salt & pepper
6 oz tomato paste
3/4 c Beer
3/4 c Stuffed olives, with liquid

Season chicken with salt and pepper.

Place in crock pot.

Mix tomato paste and beer together and pour over chicken.

Add olives.

Cover and cook on Low 7 to 9 hours.

Chicken Recipes

Chicken Recipes - Slow Cooker Chicken 'n Rice Gumbo Soup

Chicken Recipes - Slow Cooker Chicken 'n Rice Gumbo Soup
This gumbo is going to "get ya" with its flavorful blend of ingredients.

3/4 pound boneless skinless chicken thighs, cut into 1-inch pieces
1/4 pound fully cooked smoked sausage, (two 5-inch sausages), chopped
2 medium celery stalks (with leaves), sliced (1 1/4 cups)
1 large carrot, chopped (3/4 cup)
1 medium onion, chopped (1/2 cup)
1 can (14 1/2 ounces) stewed tomatoes, undrained
5 cups water
2 tablespoons chicken bouillon granules
1 teaspoon dried thyme leaves
1 package (10 ounces) frozen cut okra, thawed and drained
3 cups hot cooked rice
Red pepper sauce, if desired

1.
Mix all ingredients except okra, rice and pepper sauce in 4- to 5-quart slow
cooker.
2.
Cover and cook on low heat setting 6 hours 30 minutes to 7 hours or until
chicken is no longer pink in center. Stir in okra. Cover and cook on low
heat
setting 20 minutes longer.
3.
Spoon soup over rice in soup bowls. Serve with pepper sauce.

Note:
This recipe was tested in slow cookers with heating elements in the side and
bottom of the cooker, not in cookers that stand only on a heated base. For
slow cookers with just a heated base, follow the manufacturer's directions
for layering ingredients and choosing a temperature.

Tips from the Kitchen

Success
To quickly thaw okra, rinse with cold water until it is separated.
from
www.bettycrocker.com

Chicken Recipes - Slow Cooker Chicken Taco Soup

Chicken Recipes - Slow Cooker Chicken Taco Soup

A hearty combination of beans, corn, tomatoes, and taco seasonings slow cooked with shredded chicken. Deliciously finished, if you like, with Cheddar cheese, sour cream, and crushed tortilla chips. Made mostly of canned ingredients, this tasty soup lets the slow cooker do the work so you don't have to!

Prep Time: 15 Minutes
Cook Time: 7 Hours
Ready In: 7 Hours 15 Minutes
Yields: 8 servings

INGREDIENTS
1 onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can or bottle beer
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken breasts
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)

DIRECTIONS
Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

Chicken Recipes - Slow Cooker Chicken Taco Soup

Chicken Recipes
Chicken Recipes
Chicken Recipes

Chicken Recipes - Chicken & Rice Casserole

Chicken & Rice Casserole

1/3 cup all-purpose flour

1-1/2 tsp. salt

1/8 tsp. pepper

1 cup chicken broth

1-1/2 cups milk

1-1/2 cups cooked rice, white or wild

2 cups chopped chicken breast meat, cooked, without skin

4 oz. mushrooms

1/3 cup chopped green bell pepper

Heat oven to 350 degrees. In large saucepan, blend flour,

salt and pepper. Stir in broth and milk. Stirring constantly,

cook over low heat until mixture is smooth and bubbly.

Bring to a boil and stir 1 minute. Stir in remaining

ingredients and remove from heat.

Pour into ungreased baking dish or 1-1/2 quart casserole.

Bake uncovered for 40-45 minutes.

Chicken Recipes - Achiote Chicken and Cilantro Dumplings Recipe

Chicken Recipes - Achiote Chicken and Cilantro Dumplings Recipe

1 lb Boneless skinless chicken breasts cut into cubes

Salt to taste

Freshly-ground black pepper to taste

1/4 cup Achiote paste

1/4 cup Fresh-squeezed orange juice

2 tbl Butter

2 x Carrots sliced

2 x Celery stalks sliced

2 x Jalapenos split lengthwise, seeded, sliced

6 cup Chicken stock

1 1/2 cup All-purpose flour

1 tbl Baking powder

3/4 tsp Salt

2 lrg Eggs

1/2 cup Milk (about 1/2 cup)

1 bn Cilantro leaves chopped

Method :

Season chicken with salt and pepper.

Place in medium bowl.

Puree achiote paste with orange juice in blender.

Add to chicken. Toss to coat. Set aside.

Melt butter in large saucepan over medium heat.

Add carrots and celery and saute 5 minutes.

Add chicken and jalapeno and saute 3 to 5 minutes.

Gradually whisk in stock.

Simmer until slightly thickened.

Combine flour, baking powder and salt
in large bowl.

Whisk eggs in glass measuring cup.

Add enough milk to measure 3/4 cup.

Add chopped cilantro. Whisk to blend.

Add to dry ingredients and stir until blended.

Drop dumpling mixture by rounded tablespoonfuls
into bowl of iced-water.

Using slotted spoon, transfer to chicken mixture.

Add enough dumplings to cover top of stew.

Cover and simmer until dumplings are firm to touch,
turning occasionally, about 12 minutes.

Ladle chicken and dumplings into bowls.











This recipe yields 4 servings.

Chicken Recipes - 40 Clove Chicken

Chicken Recipes - 40 Clove Chicken



3 lb frying chicken, cut up

Salt to taste
Freshly-ground black pepper to taste

2 tbl oil

1/4 cup dry white wine

1/8 cup dry vermouth

2 tbl parsley

2 tsp dried basil

1 tsp dried oregano

1 pch red pepper flakes

40 garlic cloves peeled

4 celery ribs cut 1/2" slices

Juice and peel of 1 lemon

Method :

Salt and pepper chicken and brown in oil
about 10 minutes.

Combine wine, vermouth and herbs.

Add celery and garlic and coat well.

Transfer garlic and celery with slotted
spoon to crockpot.

Place chicken on top and sprinkle with
lemon juice and peel.

Cover and cook on LOW 6 hours until chicken
is no longer pink in center.

This recipe yields 4 servings.


* Comments: Peeling 40 cloves of garlic
is easy if after you break open heads
you put cloves in boiling water for 30
seconds.

Peel when cool.

Chicken Recipes - Hawaiian Grilled Chicken Recipe

Chicken Recipes - Hawaiian Grilled Chicken Recipe

1/3 c. white wine vinegar
2 small red bell peppers, halved and
2 small onions, halved
2 small zucchinis, halved lengthwise
2 small Yellow squash, halved lengthwise
1/2 med. size ripe pineapple **
2 Broiler-fryers, split (2 to 2 1/2 Lb each)
3 T. Dried rosemary
1/4 c. coarse grain mustard seed

** Cut pineapple lengthwise into 4 pieces, remove core but leave rind on.
In a small bowl, combine vinegar, mustard, and rosemary.
Brush chicken on both sides with 2 tablespoons of the marinade.
Let stand 30 minutes or refrigerate at least 1 hour or overnight.
If refrigerated overnight, remove 30 minutes before grilling.
Place chicken on grill about 6 inches from low-glowing coals.
Grill, turning and basting with reserved marinade, 30 to 50
minutes, or until juices run clear when pierced with a
knife.
About 10 minutes before chicken is done, place pineapple
and vegetables on grill; brush with marinade.
Cook 3 to 4 minutes; turn.
Brush with marinade; heat 5 minutes longer or until hot.

1001 HOME IDEAS MAGAZINE; April 1990

Chicken Recipes - Chicken Soup Recipes - Chicken and Spinach Soup

Chicken Recipes - Chicken Soup Recipes - Chicken and Spinach Soup


Chicken and spinach soup - A very nutritious chicken soup made with fresh
spinach leaves. Serves 3 to 4.

INGREDIENTS:
1 6-ounce skinless, boneless, chicken breast
1 tablespoon Chinese rice wine or dry sherry
3/4 teaspoon sugar
1 teaspoon sesame oil, or as needed
1/2 pound fresh spinach leaves
4 cups chicken stock, or 4 cups store-bought chicken broth mixed with 1 cup
water
1 tablespoon soy sauce

PREPARATION:
Wash the chicken breast, pat dry, and cut into thin strips approximately 2
inches long and 1/8-inch thick. In a medium bowl, add the rice wine, 1/2
teaspoon sugar and a few drops of sesame oil to chicken pieces.
Marinate the chicken for 20 minutes.
While the chicken is marinating, prepare the spinach leaves. Wash the
spinach leaves and cut off the stems. Blanch the leaves in a large pot of
boiling water for 1 - 2 minutes, or until the leaves turn a bright green.
Plunge the blanched leaves briefly in cold water first to stop the cooking
process, and then drain thoroughly.
Bring the chicken stock or chicken broth and water to a boil. Stir in the
soy sauce and remaining 1/4 teaspoon sugar.
Add the chicken strips. Bring back to a boil and cook until the chicken
turns white and is cooked through. Add the spinach leaves and bring back to
a boil. Taste and adjust the seasoning if desired. Serve hot. Serves 4 to 6.







Famous Recipes
Chicken Recipes
Chicken Recipes
Chicken Recipes

Chicken Recipes - CREAMY CHICKEN FETTUCCINE

Chicken Recipes - CREAMY CHICKEN FETTUCCINE

INGREDIENTS:
12 oz. Fettuccine, uncooked
8 oz. boneless chicken breasts, cut in 1/2-inch cubes
8 oz. mushrooms, sliced
1/2 cup diced red bell pepper
1 1/2 cups mayonnaise
3/4 cup milk
1/4 cup Parmesan cheese
3 tbsp. minced fresh basil or 1 tsp. dried basil
1 tsp. coarsely ground black pepper
1/2 tsp. paprika

DIRECTIONS:
Prepare pasta according to package directions. Coat a
large skillet with cooking spray. Add chicken and sauté
over medium-high heat, stirring frequently, until chicken
is golden brown and cooked through, about 4 minutes. Remove
chicken from the pan. Recoat the skillet with cooking spray.
Add the mushrooms and red pepper; sauté until tender, about
5 minutes. Combine the mayonnaise, milk, cheese, basil,
pepper and paprika in a small bowl. Add to the vegetables
in the skillet. Add the chicken to the skillet. Stir constantly,
and heat over medium-low heat until thoroughly heated. When
pasta is done, drain and return it to the pot. Add the contents
of the skillet to the pot and mix well. Serve immediately.

YIELD: 6 Servings


Famous Recipes
Chicken Recipes
Chicken Recipes
Chicken Recipes

Chicken Recipes - Chicken Breast Recipes - DIABETIC RECIPES - Orange Tarragon Chicken Breast Recipe

Chicken Recipes - DIABETIC RECIPE
Orange Tarragon Chicken Breasts
Chicken Breast Recipes

2 whole chicken breasts (about 1-1/2 pounds) halved with skin removed
1/4 teaspoon salt
Freshly ground black pepper
3 tablespoons all-purpose flour
1 tablespoon olive oil (I use extra light)
6 green onions (white part only), thinly sliced
1/4 cup low-sodium chicken broth
3/4 cup orange juice
1/4 cup red wine vinegar
3/4 teaspoon dry tarragon leaves, crumbled
3 packets Sweet One** (see notes)
2 tablespoons parsley

1. Season chicken with salt and pepper. Dredge with flour. In a large
skillet, heat oil over medium heat. Add chicken, cook until
well-browned,
about 5 minutes; turn and brown other side. Remove chicken from
skillet.

2. Reduce heat to low. Add onion to skillet; cook until softened,
about
3
minutes. Add broth, cook, scraping up browned bit with wooden spoon,
for 2
minutes. Stir orange juice, vinegar and tarragon into skillet. Add
chicken.
Simmer, covered, for 25 minutes.

3. Remove chicken to serving platter. Stir Sweet One and parsley into
skillet. Pour sauce over chicken to serve.

Makes 4 servings.

Serving (1/2 chicken breast): 226 calories, 28 g protein, 11 g
carbohydrate, 7 g fat, 73 mg cholesterol, 216 mg sodium

Diabetic Exchanges:3 meat exchanges, 1 fruit exchange

Chicken Recipes
Recipes
Chicken Recipes
Chicken Recipes

Chicken Recipes - 30 Minute Chicken Dinner

Chicken Recipes - 30 Minute Chicken Dinner


Nonstick spray coating

1/2 cup chopped onion

3 cups water

1-1/4 cups long grain rice

3/4 cup frozen orange juice concentrate, thawed

3 tablespoons reduced-sodium soy sauce

1/4 teaspoon ground ginger

1/8 to 1/4 teaspoon pepper

3 cups loose-pack frozen stir-fry vegetables (sugar snap peas,
carrots, onions, and mushrooms)

1 cup chopped cooked chicken



Spray an unheated large saucepan with nonstick coating. Add onion;
cook and stir over medium heat until onion is tender but not brown.
Carefully stir in water, uncooked rice, thawed concentrate, soy sauce,
ginger, and pepper. Bring to boil; reduce heat. Cover and simmer for
15 minutes. Sprinkle frozen vegetables on top of mixture; do not stir
in. Cover and simmer about 5 minutes more or until rice and vegetables
are tender and liquid is absorbed. Stir in chicken; heat through.

Makes 5 servings.

Chicken Recipes - Chicken Breast Recipes - Diabetic Recipes - Diabetic Grilled Carribean Chicken Breast Recipe

Chicken Breast Recipes
Diabetic Recipes - Diabetic Grilled Carribean Chicken Breast Recipe

fresh squeezed orange juice 1/4 cup ---
orange peel 1 tsp ---
olive oil 1 Tbsp ---
lime juice 1 Tbsp ---
ginger, minced 1 tsp ---
garlic clove, minced 2 ea ---
hot pepper sauce 1/4 tsp ---
minced fresh oregano 1/2 tsp ---
boneless, skinless chicken breasts, halved --- 1 1/2 lb
Nutrition Information
Amount per serving
Calories154
Calories From Fat41
Total Fat5 g
Saturated Fat1 g
Cholestrol69 mg
Sodium61 mg
Total Carbohydrate1 g
Dietary Fiber0 g
Sugars1 g
Protein25 g



Preparation Instructions


In a blender, combine all ingredients except the chicken. Pour the marinade over the chicken breasts and marinate in the refriegerator at least 2 hours or up to 48 hours.

Grill or broil the chicken for about 6 minutes per side until no trace of pink remains.

Chicken Recipes - Chicken Breast Recipes - Chicken Breasts with Tarragon Cream Sauc

Chicken Recipes - Chicken Breast Recipes

Chicken Breasts with Tarragon Cream Sauce - 1.5 grams (stovetop)

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 (about 2 pounds) boneless chicken breast halves
1 tablespoon butter
1 tablespoon canola oil
1/2 cup heavy cream
1 tablespoon Dijon mustard
2 teaspoons chopped fresh tarragon or 3/4 teaspoon
dried
salt and pepper

Sprinkle chicken with salt and pepper. In a large skillet over medium heat, melt butter with oil. Brown chicken breasts on both sides. Reduce heat and cook, covered, 15 minutes, just until chicken is cooked through. Transfer chicken to a serving platter; tent with foil to keep warm. Add cream to skillet; scraping up brown bits. Stir in mustard and tarragon. Cook over medium heat, stirring constantly, 5 minutes until the sauce thickens slightly. Season to taste with salt and pepper. Pour sauce over chicken. Carbohydrates: 1.5 grams; Net Carbs: 1.5 grams; Fiber: 0 grams; Protein: 49.5 grams; Fat: 30.5 grams; Calories: 485.

Description:
"Tarragon is a favorite herb in French cooking. It has a delicate,
licorice-like flavor that goes well with poultry."
Source:
"Atkins Kitchen"

Oven Barbecued Chicken

Oven Barbecued Chicken

  3 pounds chicken legs &/OR thighs, skin and visible fat removed
(leg quarters are fine)
1 cup prepared BBQ sauce (store brands are often 75¢ to 99¢ a bottle)
In a plastic ziplock bag, or shallow bowl combine the chicken and prepared
BBQ sauce. Marinate the chicken in the sauce for several hours or overnight.
Turn the chicken or the bag every now and then so that it soaks up the marinade
evenly. When you are ready to cook the chicken, pour the contents of the bag
into a 9 by 13 inch baking dish. Add a little more BBQ sauce if you think
you need it. Cover the pan with tin foil. Bake at 350 degrees for an hour.
Remove the foil, and continue baking for half an hour. The chicken is now
done.

Chicken Recipes - CIDER VINEGAR CHICKEN RECIPE

Chicken Recipes - CIDER VINEGAR CHICKEN RECIPE


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.

Crockpot Chicken Recipes - Crockpot Chicken Chili

Crockpot Chicken Recipes - Crockpot Chicken Chili

2 cups great northern dried beans, soaked overnight
3 cups boiling water
1 cup chopped onion
2 garlic cloves, minced
2 to 3 canned jalapeno peppers, chopped (pickled is fine)
1 tablespoon ground cumin
1 teaspoon chili powder
1 to 1 1/2 pounds boneless chicken breasts, cut into 1-inch pieces
2 small zucchini or summer squash, cubed
1 can (12 to 15 ounces) whole kernel corn, drained
1/2 cup sour cream
2 1/4 teaspoons salt
1 tablespoon lime juice
1/4 cup chopped fresh cilantro, and some for garnish, if desired
1 tomato, chopped, for garnish, or halved cherry tomatoes
sour cream for garnish

Combine beans and boiling water in slow-cooker. Let stand while preparing other ingredients.

Add chopped onion, minced garlic, jalapeno pepper, cumin and chili powder to the crockpot.

Place chicken on top. Add cubed squash to the pot.

Cover and cook on low heat for 7 to 8 hours or until beans are tender.

Stir in corn, sour cream, salt, lime juice and chopped cilantro.

Spoon into bowls. Garnish with a spoonful of sour cream, chopped tomato and chopped fresh cilantro, if desired

Chicken RecipesChicken Recipes

Chicken Recipes - CROCKPOT Chicken Brunswick Stew

Chicken Recipes - CROCKPOT Chicken Brunswick Stew


2 large onions, chopped
6 skinned and boned chicken breast halves
2 (15-ounce) cans cream-style corn
1 (28-ounce) can crushed tomatoes
1 (12-ounce) bottle chili sauce
1 (14 1/2-ounce) can chicken broth
1/4 cup Worcestershire sauce
1/4 cup butter or margarine, cut up
2 tablespoons cider vinegar
2 teaspoons dry mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon pepper sauce

Place onion in a 4-quart slow cooker; place chicken over onion.

Add corn and remaining ingredients.

Cook, covered, at HIGH 4 hours or until chicken is tender.

Remove chicken; shred and return to stew. Yield: 3 1/2 quarts

Chicken Recipes - BBQ CHICKEN WINGS

Chicken Recipes - 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

* Chicken Recipes *

Baked Chicken Delight

"I make this for dinner from time to time. Hope you enjoy it.

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 one and one-

half 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- Marinade 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 Cordon Bleu Casserole

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.

BBQ Chicken Crock Style SLOW COOKERY RECIPE

BBQ Chicken Crock Style SLOW COOKERY RECIPE

1 fryer chicken, or 4 to 6 breasts
1/2 cup tomato paste
1/4 cup vinegar
1 tbsp. brown sugar
Salt and pepper to taste

Place chicken in slow-cooker. Mix all other ingredients and pour over
chicken. Cook over low for at least 8 hours. Serve over rice, pasta, or as
sandwiches.

Chicken Recipes - Taco Fiesta Fiesta Lasagna

Chicken Recipes - Taco Fiesta Fiesta Lasagna

2 (14.5 oz.) cans diced tomatoes with mild green chiles, undrained
1/4 cup taco sauce
3 cups cubed cooked chicken
1(16 oz.) can Old El Paso Refried beans
1/2 cup sour cream
12 uncooked lasagna noodles
3 cups shredded colby-monterey jack cheese
1/2 cup chopped green onion
2 tablespoons chopped fresh cilantro
1/4 cup sliced ripe olives (optional)
Spray 13x9 in. glass baking dish and sheet of foil to cover with
nonstick
cooking spray. In large bowl, combine tomatoes and taco sauce; mix
well. Stir
in chicken. In medium bowl, combine refried beans and sour cream; mix
well.
Spread about 1 cup chicken mixture in bottom of sprayed baking dish.
Top
with 4 uncooked noodles, breaking to fit if necessary. Spread with
half of bean
mixture and 1 1/2 c. chicken mixture. Sprinkle with 1 cup of cheese
and half
of onions and olives.
Layer 4 more noodles, remaining bean mixture, 1 1/2 c. chicken
mixture and 1
cup of cheese. Top with remaining 4 noodles, chicken mixture, onions,
olives
and cheese. Be sure noodles are covered. Cover with foil, sprayed
side down.
Refridgerate at least 8 hours or overnight. ***
Heat oven to 350 F. Bake covered lasagna for 50 minutes. Uncover
baking dish;
bake an additional 18-20 minutes or until bubbly and thoroughly
heated. Let
stand 10 minutes before serving. Sprinkle with cilantro. If desired,
garnish
with dollop of sour cream, chopped tomato and shredded lettuce.
*** note*** the recipe calls for the refridgeration but I went ahead
and
fixed it the same evening, mainly due to not reading the recipe
completely and
trying to tame two excited children, but it turned out wonderful. It
is a great
idea to fix ahead of time if your going to be too busy to cook the
next day.

Chicken Recipes - Crockpot Chicken Fajitas

Chicken Recipes - Crockpot Chicken Fajitas


4- 6 frozen boneless skinless chicken breast
2 1/2 cups chunky salsa
1 green pepper, thinly sliced
1 red pepper, thinly sliced
1/2 cup onion, chopped
1 large onion, thinly sliced

Place all ingredients into greased crock pot. Cover and cook on high 5-6 hours or low for 10-12 hours.

Just before serving, remove fajita mixture with spoon and shred chicken.

Place about 2 Tbsp of chicken mixture into tortillas and top with desired toppings: guacamole, sour cream, lettuce, cheese, salsa