Chicken Recipes - Turkey Recipes - Turkey or Chicken Strata

Turkey or Chicken Strata

4 cups (about 6 to 8 ounces) herb-seasoned stuffing cubes, divided
2 cups (one 10-ounce package) frozen chopped broccoli, thawed and drained
1 cup diced cooked turkey or chicken
1/2 cup shredded Cheddar cheese
1/4 cup thinly sliced green onions with tops
6 eggs
1 1/2 cups milk
2 tablespoons sliced blanched almonds
sliced green onions for garnish, optional

Sprinkle 2 cups of the stuffing cubes over bottom of greased 8-inch square baking dish or casserole. Sprinkle broccoli, turkey or chicken, cheese, and onions over cubes. Sprinkle with remaining stuffing cubes. Whisk together eggs and milk. Pour over stuffing mixture. Sprinkle with almonds; cover. Refrigerate several hours or overnight. Bake in a preheated 350° oven until golden brown, about 50 to 60 minutes.
Garnish turkey casserole with additional green onions, if desired.

Turkey or chicken strata recipe makes 6 servings.

Chicken - Recipes - CHICKEN ROLL UPS

CHICKEN ROLL UPS

INGREDIENTS:
-8 skinless, boneless, chicken breast halves
-8 oz. mozzarella cheese, grated
-1 egg, beaten to blend
-1 C. crushed corn flakes
-4 Tbsp. margarine, melted
-2 cloves garlic, minced
-1 med onion, thinly sliced
-4 oz. mushrooms, sliced
-1/2 tsp basil
-1/2 tsp oregano
-1 Tbsp dry white wine
-1 Tbsp margarine
-1 16 oz. can tomatoes, chopped
-1 Tbsp flour
-1/2 C. half-and-half

DIRECTIONS:

Flatten each breast to 1/4-inch thickness.
Put one ounce of cheese in the center of each.
Roll up tightly and secure with toothpicks.
Dip in egg and roll in corn flakes.
Bake at 350 degrees for 45 minutes.

Meanwhile, in 1 Tablespoon margarine, saute the garlic, onion & mushrooms
until tender.
Add the oregano, basil, wine & tomatoes.
Simmer for 10 minutes.
Add any left over cheese, flour & half-and-half & simmer until thickened.
Serve over chicken.

Serves four to six.

CHICKEN ENCHILADAS

CHICKEN ENCHILADAS

1 whole chicken, cooked, skinned, deboned
and cut into bite size pieces
1 can cream of celery soup
1 c. sour cream
3 oz. pkg. cream cheese, softened
1/3 c. green chiles, chopped
1/3 c. jalapenos, chopped (if desired)
Dash of nutmeg
6 to 8 thick flour tortillas
1 (10 oz.) can green chile sauce
Monterey Jack cheese, shredded
Dash of chili powder

Mix together soup, sour cream, cream cheese, dash of nutmeg, dash of chili powder, green chiles and jalapenos. Add chicken and toss. Spread filling on tortillas and roll up. Place in lightly greased rectangular baking dish, side by side. Cover with green chile sauce and top with shredded cheese. Cover with tin foil and bake at 350 degrees for approximately 45 minutes until hot and bubbly.

Pecan Chicken with Dijon Sauce

Pecan Chicken with Dijon Sauce

Ingredients:

4 boneless chicken breasts
1-1/2 sticks of butter
4 tbsp. Dijon mustard
6 ounce of pecans, finely ground
2 tbsp. canola oil
2/3 cup sour cream
1 tsp. salt
Pepper to taste

Procedure:

Place chicken between 2 pieces of waxed paper and pound gently until about 1/4 inch thick.

In a microwavable bowl, melt 1 stick of butter and 3 tbsp. of the mustard until just melted. Whisk to incorporate.

Place the pecans on a dinner plate. One by one dip the pounded chicken breasts into the butter/mustard sauce then into the pecans, coating thoroughly.

Melt the half stick of butter in a skillet, add the oil and heat to medium. Sauté the chicken for a few minutes on each side to brown and transfer to a casserole dish.

Place in a medium oven (300 degrees) for about 6 more minutes.

Drain the pan of oil and deglaze with the sour cream, stirring with a whisk over medium heat. Add the remaining tbsp. of mustard and season with salt and pepper.

Place a pool of the sauce on each of four plates and place the cooked chicken on top.

Chicken Recipes - Denny's Chicken Fried Steak Recipe

Denny's Chicken Fried Steak

4 cube steaks
Corn oil
Seasoning salt (Lawry's, McCormick etc.)
2 to 3 TB red wine or orange or apple juice
2 cups Bisquick baking mix
1/4 lb. butter, melted
1/3 cup cooking oil
Seasoning salt and ground black pepper, to taste

The night before, put the steaks in a single layer on a dish. Brush them on both sides with an even coating
of corn oil. Dust them on both sides with a generous amount of seasoning salt.

Drizzle each steak with wine or juice.

Seal the dish in foil or plastic wrap and refrigerate it for about 24 hours prior to preparing the final dish.

Remove the steaks from the fridge and coat both sides well in the Bisquik mix. Season with salt and pepper,
to taste.

Preheat the oven to 375º F.

Combine the butter with the oil in a large skillet until melted.

Place the steaks in the skillet. Brown both sides of each steak, until crispy.

Transfer to a baking dish and seal in foil. Bake at 375º F., for about 30 minutes.

Serves: 4.

Chicken Recipes - Golden Chicken Chili

Golden Chicken Chili

Ingredients
2 cups Great Northern dried beans
3 cups boiling water
2 onions, chopped
2 cloves garlic, finely chopped
3 pickled jalapeno peppers, seeded, deribbed and chopped*
1 tablespoon ground cumin
1 teaspoon ground chili powder
1-1/2 pounds boneless, skinned chicken breasts, cut into 1-inch pieces
1 pound summer squash
1 can (15 ounces) hominy OR: corn, drained
1/2 cup reduced-fat sour cream, plus more for garnish
2-1/4 teaspoons salt
1 tablespoon fresh lime juice
1/4 cup chopped cilantro leaves, plus leaves for garnish
2 plum tomatoes, chopped

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

2. Add onion, garlic, jalapeno, cumin and chili powder to pot. Place
chicken on top. Quarter squash lengthwise; seed. Cut crosswise into
3/4-inch pieces. Add to pot.

3. Cover and cook on low heat for 7 hours or until beans are tender.
Stir in hominy, sour cream, salt, lime juice and chopped cilantro.

4. Spoon into bowls. Garnish with sour cream, chopped tomato and
cilantro leaves. Makes 8 servings.

Conventional Cooking: Soak beans overnight; rinse and drain. Cook
according to package directions; reserve 1 cup cooking liquid; drain
beans. Heat 2 tablespoons oil in Dutch oven. Add onion; cook, covered,
10 minutes. Stir in garlic, jalapeno, cumin, chili powder, squash,
hominy, beans. Add 1 cup bean liquid. Simmer, covered, 12 minutes. Stir
in chicken; cook 10 minutes. Remove from heat. Stir in salt, sour cream,
lime juice, cilantro.

*Note: For a spicy-hot chili, do not remove seeds and ribs from peppers.

Chicken Recipes - CHICKEN AND RICE SKILLET DINNER

Chicken Recipes - CHICKEN AND RICE SKILLET DINNER

Preparation Time. 5 minutes
Cooking Time: 15 minutes
Serves: 4

4 (1 lb.) boneless, skinless chicken breast halves, cut into strips
2 Tbsp. oil
2 cups sliced zucchini or 1 pkg. (16 oz.) frozen vegetable blend
1 jar (16 oz.) medium salsa
1 1/2 cups instant rice
1/2 cups (6 oz.) Sargento Taco Blend Shredded Cheese

Cook chicken in hot oil in large skillet over medium-high heat 5 minutes or until cooked through, stirring frequently.

Add zucchini, salsa and 3/4 cup water. Heat to a boil; cover and simmer 5 minutes. Reduce heat; stir in rice. Top with cheese. Cover and cook 5 minutes.

Chicken Recipes - Whole Chicken Recipes - Maple Syrup Chicken

Maple Syrup Chicken

Ingredients
1 whole chicken, about 3-1/2 pounds
1/2 tsp lemon rind
2 tsp lemon juice
1/4 cup margarine melted
1/2 cup maple syrup
Salt to taste
1/4 cup chopped onion


Instructions
Place cut up chicken in baking pan. Mix all remaining ingredients and pour over chicken. Bake uncovered 50 to 60 minutes at 400 degrees F. until done (test with instant-read thermometer).

Baste frequently.

Yield: 4 servings

Chicken Recipes

Chicken Breast Recipes - Diabetic Grilled Carribean Chicken Breasts

Diabetic Grilled Carribean Chicken Breast Recipe

More Diabetic Recipes

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 - 30 Minute Chicken Dinner

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.

Quotes
Recipes

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Thanksgiving Recipes Carnival of the Recipes

The Thanksgiving Edition of the Carnival of the Recipes is up at BBQ General

This edition includes our Grilled Moroccan Chicken Citron as well as a delightful Jerusalem Artichoke Salad , Sweet Potato Biscuits and even Roast Possum with Apples and Sweet Taters believe it or not.

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Chicken Recipes - Pineapple Chicken Wings

Chicken Recipes - Pineapple Chicken Wings

12 chicken wings
3 Tbs. butter
1 small onion, sliced
8-1/2 oz. can pineapple chunks, drained, juice reserved
Orange juice
1/4 cup soy sauce
2 Tbs. brown sugar
1 Tbs. vinegar
1 tsp. ground ginger
1/2 tsp. salt
1/2 tsp. ground mace
1/2 tsp. hot pepper sauce
1/4 tsp. dry mustard
1-1/2 Tbs. cornstarch

Fold chicken wing tips under to form triangles. Melt butter in a
large skillet; add wings and onion. Cook until wings are brown on
both sides, about 10 minutes. Measure reserved pineapple syrup and
add enough orange juice to make 1-1/4 cups liquid. Blend in soy
sauce, sugar, vinegar, ginger, salt, mace, hot pepper sauce and
mustard. Pour over chicken.

Cover and simmer 30 minutes, or until chicken is tender, basting top
pieces once or twice. Remove chicken to hot plate. Add a small
amount of water to cornstarch, blending to dissolve. Add slowly to
the hot liquid in pan, stirring, and bring to boil to thicken.
Return chicken to skillet, along with pineapple chunks. Serve
chicken wings and sauce with steamed rice, if desired.

Baked Garlic Chicken

Baked Garlic Chicken

Ingredients
1 or 2 boneless, fresh skinless chicken breasts per serving
1 8oz package freshly grated parmesian cheese
1/8 teaspoon red pepper
4 oz cream cheese
salt and pepper
1 head garlic, peeled, chopped/minced

Preparation

Prepare the chicken for stuffing by making a slit down the
lengthwise center of each breast (be careful not to cut completely
through the meat).

Makes 5 or 6 servings, more or less depending on the cold weather.

Chicken Recipes - Famous Recipes - Grilled Moroccan Chicken Citron

Chicken Recipes - Famous Recipes - Grilled Moroccan Chicken Citron


2 whole chickens cut into quarters
4 tablespoons minced garlic
3 tablespoons fresh minced parsley
3 tablespoons fresh minced cilantro
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon ground ginger
pinch of saffron threads
freshly ground black pepper
1 tablespoon red chili flakes
juice and zest of 2 lemons
2 tablespoons extra virgin olive oil


Mince the herbs and the lemon zest. Combine chicken with all
remaining ingredients making sure each piece of chicken is evenly
covered with the seasoning mixture. Let sit over night in
refrigerator.

Clean the grill off with a grill brush and a towel. Heat grill on a
high setting for 5 minutes. Place chicken on grill, reduce heat to
medium and turn the chicken over every 2 minutes. This will insure
even cooking. Reduce the heat to low and continue to cook the
chicken for another 10 - 15 minutes. Chicken should reach an
internal temperature of 160 degrees.

Serves 4 - 6


More Chicken Recipes

Poached Chicken

Poached Chicken

1 stewing chicken (5 to 6 lbs.) or 2 broiler-fryers
water
1 stalk celery (with leaves), halved
1 carrot, peeled and halved
1 small onion, halved
1 teaspoon salt
4 sprigs parsley
1 small bay leaf
2 whole cloves
1/2 teaspoon thyme leaves

For creamy sauce:

4 tablespoons butter or margarine
1/4 cup flour
1 cup chicken broth or bouillon
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup parsley, chopped
1/2 cup heavy cream
2 tablespoons butter or margarine

In slow-cooking pot, cover chicken with water. Add celery, carrot,onion and salt. Tie parsley, bay leaf, cloves and thyme in small square of cheesecloth. Add to pot. Cover and cook on low for 7 to 9 hours.

Melt 4 tbs. butter in medium saucepan. Stir in flour and cook over low heat several minutes. Gradually stir in broth, simmer until smooth. Add salt, pepper, parsley, and cream. Just before serving,beat in remaining 2 tbs butter, 1 tbs. at a time. Remove chicken from pot, slice and serve with creamy sauce.

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Italian Chicken Salad

Italian Chicken Salad

Slices French bread
Vegetable cooking spray
1/2 ts Garlic Powder
2 lb Boneless Chicken Breasts
1/3 c Lemon Juice
1/4 c Red Wine Vinegar
1 tb Olive Oil
1 ts Anchovy Paste
1/4 ts Pepper
5 cl Garlic
9 c Romaine Lettuce
1/4 c Grated Parmesan Cheese

Trim bread crusts and discard. Cut bread into 1 inch cubes. Place cubes in a single layer on a baking sheet. Coat cubes with cooking spray;sprinkle with garlic powder; toss well. Bake at 350F degrees for 15 minutes or until lightly browned and set aside.

Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add chicken halves; saute 6 minutes on each side or until well done. Remove chicken from skillet; let cool. Cut chicken across the grain into thin slices; set aside.

Combine lemon juice and next 5 ingredients in container of an electric
blender. Cover and process until smooth. Add 1/4 cup of the lemon juice mixture to the chicken; toss gently to coat. In a large salad bowl, place the lettuce. Drizzle remaining lemon juice mixture over lettuce and toss well. Add the chicken mixture and cheese,and toss gently to coat. Serve with croutons.

Chicken Recipes - Famous Chicken Recipes - Crockpot Cream Cheese Chicken

Crockpot Cream Cheese Chicken

4-6 boneless, skinless chicken breasts
1/4 cup melted butter or margarine
Salt and pepper, to taste
2 packets dry Ranch or Italian Dressing mix
1 can cream of chicken soup
8 ounces cream cheese, cut into cubes
1/2 c chicken broth
1/2 chopped onion

Brush chicken with butter and sprinkle with salt and pepper. Place in a CrockPot
and sprinkle 1 packet dry mix over all. Cover and cook on low for 6 to 7 hours.
About 45 minutes before done, brown onion in 1/4 cup of juices from CrockPot.

Add soup, second packet of dry dressing mix, cream cheese and chicken broth. Cook
until smooth. Pour over the chicken and cover and cook another 45 minutes.

Serve with sauce. Goes great with rice, stuffing, pasta or mashed potatoes!

Broiled Chicken with Tequila and Lime

Broiled Chicken with Tequila and Lime

4 Chicken breast halves; skinless and boneless
1/3 c Tequila
2 tb Honey
1 Lime; zest and juice
1/2 ts Ground cumin

Preheat the broiler. Pound the breasts lightly to flatten evenly.
In a medium bowl, combine the tequila, honey, zest and juice and
ground cumin. Stir to mix well. Add the chicken and turn
several times until the chicken is well-coated with the marinade.
Place the chicken breasts on a broiler pan. Broil about 4" from
the heat, turning once and basting several times with the sauce
for the first 4 minutes, until the chicken is browned outside and
white to the center, 6 to 8 minutes total.

Chicken Recipes - Famus Chicken Recipes - Denny's Chicken Fried Steak

Denny's Chicken Fried Steak

4 cube steaks
Corn oil
Seasoning salt (Lawry's, McCormick etc.)
2 to 3 TB red wine or orange or apple juice
2 cups Bisquick baking mix
1/4 lb. butter, melted
1/3 cup cooking oil
Seasoning salt and ground black pepper, to taste

The night before, put the steaks in a single layer on a dish. Brush them on both sides with an even coating
of corn oil. Dust them on both sides with a generous amount of seasoning salt.

Drizzle each steak with wine or juice.

Seal the dish in foil or plastic wrap and refrigerate it for about 24 hours prior to preparing the final dish.

Remove the steaks from the fridge and coat both sides well in the Bisquik mix. Season with salt and pepper,
to taste.

Preheat the oven to 375º F.

Combine the butter with the oil in a large skillet until melted.

Place the steaks in the skillet. Brown both sides of each steak, until crispy.

Transfer to a baking dish and seal in foil. Bake at 375º F., for about 30 minutes.

Serves: 4.

Baked Chicken Recipes - Baked Chicken Delight

Baked Chicken Delight


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

Place chicken meat in shallow pan. Sprinkle with salt and herbs to
taste. Saute onions in butter until tender-do not let brown! Arrange
onion over chicken. Sprinkle rice evenly over top and add enough
chicken broth to cover. Cover pan and bake at 350 degrees one and one-

half hours. Add milk, full strength. Re-cover and bake another 30
minutes. Do not stir.

Chicken Crockpot Recipes - Crockpot Lemonade Chicken

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

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

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

Pecan Breaded Chicken Breasts with Dijon Mustard Sauce


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

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

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

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

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

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

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

Chicken Recipes - Chicken 'n Dumplings

Chicken 'n Dumplings

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

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

BALSAMIC SKILLET CHICKEN BREASTS

BALSAMIC SKILLET CHICKEN BREASTS

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 frypan,
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 frypan. 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.

Yield: 4 Servings

Chicken Recipes
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Amaretto Chicken

Amaretto Chicken

Yield: 8 servings

5 Boned Chicken Breasts
3 tb Flour
1 1/2 ts Salt
1 1/2 ts Ground Pepper
2 ts Paprika
1 tb Vegetable Oil
3 tb Butter
1 1/2 tb Dijon Mustard
1 cn Frozen Orange Juice
1 c Amaretto

Mix the can of frozen orange juice with a half can of water. Preheat oven to 350 degrees. Combine flour, salt, pepper, paprika and garlic salt. Coat chicken with this mixture. Heat oil and butter in skillet and saute chicken until brown. Remove and put in casserole. To skillet, add mustard, orange juice and Amaretto. Increase heat and boil, stirring Constantly, until thick. Pour sauce over chicken and bake, covered, for 45 minutes.

Chicken Guadalajara Style

Chicken Guadalajara Style

Yield: 6 Servings

1 Roasting Chicken, about 5 lb
1/2 Onion
4 Cloves Garlic
2 tb Salt
1/4 ts Freshly Ground Pepper
7 sm Sprigs of Parsley
3 lb Ripe Tomatoes
1 c Finely Chopped Onion
3 tb Red Wine Vinegar
2 ts Oil
1 tb Dried Oregano

Place the chicken in a large pot or Dutch oven and cover with cold water.
Add the onion, garlic, 1 tablespoon of the salt and the pepper and parsley. As soon as the water comes to a boil, lower the heat and cook,covered, for 35 minutes or until the chicken is tender. Let cool, then drain and cut into serving pieces.

Meanwhile, roast and peel the tomatoes. Puree in a blender and strain into a large bowl. Add the chopped onion, vinegar, oil, oregano and remaining tablespoon of salt. Correct the seasonings.

Place the chicken in the bowl of tomato sauce, turning to coat well. Cover and efrigerate for at least 3 hours. Serve cold.

YAKITORI

YAKITORI

Japanese chicken on skewers, marinate in teriyaki sauce then grilled.
Absolutely delicious.

Serves 4

6 to 8 Bamboo skewers soaked in water
4 boneless chicken breasts halves
8 Green onions, cut in 1 inch
15 Large white mushrooms

TERIYAKI SAUCE
1/4 cup Soya sauce
1/4 cup Sake or dry sherry
2 tbsp Brown sugar
2 tsp Grated ginger root
1 Garlic clove, minced

TERIYAKI SAUCE
In a bowl, stir together until sugar has dissolved.

Cut chicken in 1 inch [2.5 cm] pieced. Place chicken in bowl or storage bag, pour marinade over chicken and toss to coat. Cover and refrigerate for 2 to 3 hours. About 20 minutes before serving, alternate pieces of chicken, mushroom and green onion on skewers. Baste with sauce. Grill or broil about 10 minutes or until cooked through, turning and basting 3 or 4 times. Move away from heat or reduce heat if sauce starts to burn.

Serve with steamed rice.

Chicken Fried Steak

Chicken Fried Steak

Yield: 4 Servings

--- STEAK ---
2/3 c Flour, divided
1 ts Salt
Freshly Ground Pepper
2 lb Top Round Or Chuck Steak
- 1/4" - 1/2" Thick
2 Eggs
2 tb Cream
1/2 c Vegetable Oil
2 c Cracker Crumbs, Crushed
1 Onion, Sliced

--- GRAVY ---
1/2 c Cream
2 c Chicken Stock

Mix 1/2 Cup of the flour, the salt and the pepper together. Pound the mixture into both sides of the meat with the edge of a heavy plate or mallet. Cut the meat into serving-size pieces. Beat the eggs together with the cream. Heat the oil in a heavy iron skillet over moderately high heat. Reserve 3 Tablespoons of the flour. Dredge the steaks in the remainder of the flour, dip in the egg mixture, and then into the cracker crumbs.

Add to the hot oil. Brown the steaks well, turn and brown the other side. Reduce heat to medium, cover the skillet, and cook for 15-20 minutes, turning occasionally, until the steaks are cooked through and tender. Chicken-fried steak should be well done, but not dry. Remove the steaks from the pan,and drain on paper towels.

To make the gravy:
Pour off all but 3 Tablespoons of the fat in the skillet,and stir in 3 Tablespoons of the flour. Stir to incorporate any particles in the bottom of the pan and cook for 1-2 minutes. Stir in the cream,then the chicken stock. Slice the meat across the grain and top with the gravy.

Chicken Dinner In Foil

Chicken Dinner In Foil

Make dinner tonight all in one package. Gather up the foil edges and bake these individual servings, ready to eat in one hour. No pots and pans!

2 1/2 to 3 lb frying chicken, quartered
salt and pepper
1 package gravy mix or 1 envelope onion or chicken soup mix
1 1/2 cups frozen mixed vegetables
1 to 1 1/2 cups frozen french fries

Sprinkle chicken on all sides with salt and pepper. On each of four large heavy duty foil squares (18 x 12 inches), place 1/4 chicken.

Sprinkle each with about 2 tsp dry chicken gravy mix; place about 1/2 cup frozen vegetables and 7 or 8 potato pieces with chicken.

Wrap each foil dinner, folding edges over twice and sealing; place on cookie sheet.

Bake at 400 degrees or grill over hot coals for about 1 hour until thickest part of chicken is tender.