Chicken Recipes - grilled chicken recipes

TOMATO CHICKEN

1 chicken, cut into pieces (or use your favorite pieces)

1 large can condensed tomato soup (do not dilute)
3-4 ribs celery, chopped
1 medium onion, chopped
1 clove garlic, minced
dash dried parsley (optional)

Roll chicken pieces in seasoned flour as you would to make fried chicken.
Brown chicken, celery, onion and garlic in a SMALL amount of vegetable oil.
Drain chicken on paper towels. Drain any extra oil from the skillet.
Add chicken and cooked veggies back to the skillet. Pour undiluted soup
evenly over all. Sprinkle with parsley. (See **note** below)
Cover and simmer on low for approximately 30-40 minutes or until cooked
through.
Serve over hot cooked long grain white rice.

**NOTE**: You can also pop the skillet into a 350 degree F. oven for 30 to
40 minutes if desired.

Serves 4-6

Chicken Casserole

2 cups boned cooked chicken
6 slices bread
1/2 cup chopped onions
1/2 cup chopped celery
1/2 cup mayonnaise
2 tablespoons pimento
2 eggs, beaten
1 1/2 cups milk
3/4 teaspoon salt
1 can cream of mushroom soup
3/4 cup grated cheese


Dice 2 slices of bread and place in bottom of casserole dish. Mix
onion, celery, pimento, salt, chicken and mayonnaise. Spoon over
bread. Dice 4 slices of bread and place over chicken mixture. Mix
milk and eggs and pour over casserole. Place in refrigerator for one hour or
overnight. Before baking, spoon mushroom soup over
casserole. Bake one hour at 325 degrees. Place cheese on top of
casserole last 5 minutes of cooking time.

Chicken Van Dam

6-8 chicken breasts
1/2 stick butter
16 oz. cream cheese
minced garlic to taste (lots!), 2 Tbs.?
1-2 tsp. crushed rosemary.

Put the breasts in a baking dish. Melt the butter and saute the garlic a bit;
stir in cream cheese and rosemary. Pur cheese mixture over the chicken and bake
until chicken is done, 30-45 minutes.

Famous Recipes

Swiss Chicken & Stuffing

Ingredients

1 pound boneless skinless chicken breast
10 3/4 ounces 98% fat free cream of chicken soup
1 1/2 cups stove Top stuffing mix for chicken - dry
4 ounces lowfat swiss cheese



Preheat oven to 350 degrees.
Spray pan with cooking spray. Place chicken breasts in pan and put 1 oz of
cheese on each breast. Sprinkle with stuffing and then cover with soup.
Bake for about an hour.


Famous Recipes

Chicken dumplings

3 legs and 3 thighs put the chicken in a 5 quart Dutch oven

Fill the pot with water to 1 1/4 inches from the top of the pan. Add
1/2 teaspoon salt, boil chicken about 35 to 40 min. Until very tender. Cook the chicken covered and on med. After it starts to boil. While the chicken is boiling make the dumplings.

Dough for the Dumplings
2 cups self-rising flour
2 level Tablespoons melted shortening
Just enough water to make the dough. Don't put to much water you can always add more but you can't take it out.
And just enough flour to roll the dough with so it won't be sticky.

Roll out dough to about 1/16 thickness, about like pie crust or 1/8
inch thick no thicker than that., also when your getting you dough ready for rolling out you want it to be a little tough not soft, this is so your dumplings stay together when boiling.

Divide you dough in half so you can roll it out better. After you
roll out the dough cut it in strips about 1 1/4 inch wide strips.
After the chicken is done dip the chicken out with a slotted spoon
onto a plate to cool.

When it has cooled remove all the bones an pull it into pieces. Put
the chicken pieces back in the pot of broth and bring it to a boil on high heat. Add one stick of margarine 1/2 teaspoon black pepper , 1/4 teaspoon salt or to your taste.

Get 4 of the strips and tear off 1 1/2 inch pieces and drop the
pieces into the boiling broth on high heat . After you finish that hand full turn heat to med. and cover. After one minute turn the heat back to high, remove the lid and do 4 more strips just like before then turn
heat to med. and cover. After another minute drop more dumplings and stir.

Keep repeating this with the heat on high while dropping the dumplings and on medium heat when you cover them ,stir. Keep repeating steps until all but 5 strips are left, (don't use the last 5 strips it will make the dumplings dry. Freeze them and save to drop in boiled potatoes for potatoes or to drop into a peach cobbler.)

After you have the dumplings all in the pot , stir let boil for 6
min. on med heat covered. Turn the heat off and leave covered.
After 10 min. stir and cover. The longer they set covered the better the dumplings are. These are great!

Carnival of the recipes - drinking recipes

Chicken Tortilla Casserole

1-1/2 to 2 lbs. boneless chicken breasts, cut in strips
1/2 c. onion, finely chopped
2 tbsp. oil
1 clove garlic
8 oz. salsa
4 c. cold chicken broth
1/4 c. parsley
3 tbsp. corn starch
1/2 c. sour cream
1/2 c. mayonnaise
6 oz. shredded Jack cheese
12 (6 inch) flour tortillas

Saute in oil: Chicken, onion, garlic, set aside. Bring to a boil
chicken broth and corn starch and cook 1 minute. Add cheese sour
cream, mayonnaise, salsa and parsley. Combine 1 cup of sauce with the
chicken mixture. Spoon mixture into tortillas and place seam down in
baking dish. Pour remaining sauce over tortillas and sprinkle with
remaining cheese. Bake at 350 degrees for 20 to 25 minutes.

Vietnamese Chicken Soup

3 qt chicken stock
1 onion sliced
8 slices gingerroot
1 stock lemongrass sliced
1 cinnamon stick
1 to 2 serrano chillies seeded and sliced
1 lb chicken breasts cut into strips
1 lb green beans
4 carrots julienned
4 oz bean sprouts
8 oz dried rice noodles
Fish sauce to taste (nam pla or nuoc nam)
Thinly sliced radishes and cilantro sprigs
for garnish

Combine stock onion, ginger,lemongrass, cinnamon stick and chilies in stock
pot
Bring to a boil Reduce heat and cover and
simmer for 1 hour
Add chicken, green beans, and carrots to
boiling stock. simmer 10 minutes. Add
bean sprouts and simmer 5 minutes more.
Meanwhile soak noodles in hot water to soften
drain. Place some noodles in bowl and ladle
hot soup on top. Add fish sauce to taste and
garnish with radishes and cilantro
6 to 8 servings

Slow Cooker Recipes

Creamed Chicken

1 lb boneless chicken breasts, cubed
2 T oil
1 cup carrots, shredded
1 cup frozen peas
1 cup onions, chopped
1 can cream of mushroom soup
3/4 cup milk
1 cup cheddar cheese, shredded
1 tsp worcestershire sauce
1 tube refrigerated biscuits

Cook chicken pieces in oil until lightly browned & cooked through.
Combine soup and milk, stirring until smooth. Add to chicken, stir
well. Combine carrots, peas, onions, worcestershire sauce, cheese &
soup mixture with chicken & cook slowly until thoroughly heated &
cheese is melted. Continue to cook over a low heat while preparing
the biscuits acording to directions. Serve creamy chicken mixture
over hot biscuits.

Chicken Crescent Chimachangas

1/2 c Onion; chopped
2 Garlic cloves; minced
3 tb Oil
2 1/2 c Chicken; cooked, shredded
16 oz Crescent dinner rolls
1/2 c Salsa
2 c Cheddar cheese; shredded
Sour cream
Salsa

Heat oven to 350 degrees.
Grease large cookie sheet.

In large skillet, cook onion and garlic in oil until onion is tender.
Add chicken; cook over low heat until thoroughly heated, stirring
occasionally. Remove from heat.
Separate dough into 8 rectangles; firmly press perforations to seal.

Spread 2 tsps of the salsa on each rectangle to within 1/2 inch of
edge.

Stir 1 cp of the cheese into chicken mixture.
Spoon heaping 1/3 cp of chicken mixture onto half of each rectangle.
Starting at shortest side or rectangle topped with chicken, roll up;
firmly pinch ends to seal.

Place seam side down on greased cookie sheet.
Bake for 16 to 21 minutes or until golden brown. Remove from oven;
top each with about 2 T. of remaining cheese. Return to oven.

Bake an additional 1 to 2 minutes or until cheese is melted.

Serve with sour cream and additional salsa.

Famous Recipes

Secret-Marinade Grilled Chicken

1 cup vegetable oil
2 cups lemon-lime flavored carbonated beverage
1 cup soy sauce
1 1/2 teaspoons garlic powder
12 to 16 pieces of chicken, your choice, with or without skin
Salt and pepper to taste

In a large, non-metallic bowl, combine the oil, lemon-lime beverage, soy sauce
and garlic powder, mixing well.
Salt and pepper chicken and place chicken into the marinade. Cover bowl and
marinate overnight in the refrigerator.
Grill over medium-high heat, turning frequently and basting with marinade. Cook
chicken until no longer pink and juices run clear. Discard any remaining
marinade.
Makes 6 to 8 servings.

Chicken and Broccoli Cavatappi

Ingredients:
8 oz. (2 2/3 cups) uncooked cavatappi pasta (thin, ridged spiral
macaroni)
1 tablespoon oil (from jar of sun-dried tomatoes)
1 lb. chicken tenderloins, cut in half crosswise
2 tablespoons finely chopped green onions (2 medium)
3 teaspoons dry ground mustard
2 teaspoons minced garlic
1/4 cup chopped drained oil-packed sun-dried tomatoes (from 7-oz.
jar)
1 (24-oz.) bag Frozen Broccoli & Three Cheese Sauce
1 (6.5-oz.) pkg. garlic-and-herb cream cheese spread
1/4 cup milk
Salt and pepper to taste, if desired

Prep Time: 30 Minutes (Ready in 30 Minutes)
Preparation Directions:
1. In 4 1/2- or 5-quart Dutch oven, cook pasta as directed on package.
Drain; rinse well. Return to Dutch oven; cover to keep warm.
2. Meanwhile, in 12-inch skillet, heat oil over medium-high heat until
hot. Add chicken; cook and stir 2 to 4 minutes or until chicken is beginning to
brown. Stir in onions, mustard and garlic. Cook until garlic is softened. Stir
in tomatoes until blended. Cook 2 to 3 minutes, stirring occasionally, until
chicken is no longer pink in center. If necessary, drain off any liquid.
3. Add frozen broccoli with sauce chips; cook about 4 minutes, stirring
occasionally, until sauce chips have melted. Stir in cream cheese spread. Add
milk; cook about 2 minutes, stirring constantly, until well blended and
thoroughly heated.
4. Gently stir broccoli mixture into cooked pasta to coat. Salt and pepper
to taste. Pour into serving bowl.

6 servings (1 1/2 cups each)


High Altitude Instructions (Above 3500 Feet):
If after stirring in cream cheese spread, mixture is too thick, increase
milk up to 1/2 cup; cook 4 to 5 minutes, stirring constantly.


NUTRITION INFORMATION PER SERVING:
SERVING SIZE: 1 1/2 Cups
Calories 510 Calories from Fat 225


% DAILY VALUE
Total Fat 25 g 38 %
Saturated 12 g 60 %
Cholesterol 95 mg 32 %
Sodium 580 mg 24 %
Total Carbohydrate 39 g 13 %
Dietary Fiber 4 g 16 %
Sugars 6 g
Protein 32 g


Vitamin A 42 % Vitamin C 28 %
Calcium 22 % Iron 18 %


DIETARY EXCHANGES: 2 Starch, 2 Vegetable, 3 Medium-Fat Meat, 1 1/2 Fat

Slow Cooker Recipes

Garlicky Chicken Breasts For 2

2 boneless/skinless chicken breasts
1/3 envelope Good Seasons Roasted Garlic or Italian Salad Dressing mix
3 T grated parmesan cheese

Mix dressing mix and cheese together in bowl. Moisten chicken breasts with water and dip in cheese mixture to coat. Place in shallow baking dish. Bake in preheated 400°F oven for 20 - 25 minutes or until cooked through.

Serves 2


Famous Recipes

Chicken Noodle Soup Express

3 1/2 cups chicken broth

pepper

1 medium carrot, sliced

1 stalk celery, sliced

1/2 cup uncooked egg noodles

1 cup cubed cooked chicken

Mix broth, pepper, carrot and celery in saucepan. Heat to a boil. Stir in noodles and chicken. Cook over medium heat 10 minutes or until noodles are done.

Sweet & Sour Chicken Stir Fry

Ingredients:
½ cup SMUCKER'S® Low Sugar Apricot Preserves
1 tablespoon vinegar
1 teaspoon garlic salt
1 teaspoon ginger
1 teaspoon soy sauce
1/8 teaspoon crushed red pepper flakes
2 medium zucchini
2 whole large chicken breasts – skinned, boned and cut into 1-inch
cubes
¼ cup oil
½ pound small mushrooms, sliced
½ teaspoon salt
1 (6-ounce) package frozen pea pods, thawed
Hot cooked rice, if desired
Directions:
Combine preserves, vinegar, garlic salt, ginger, soy sauce and
crushed red pepper flakes; stir until well blended. Set aside.

Halve zucchini lengthwise. Cut into ¼-inch slices; set aside. Heat 2
tablespoons oil in wok or Dutch oven over high heat; stir-fry chicken
until tender and browned. Add remaining oil, zucchini, mushrooms and
salt to chicken. Stir-fry until zucchini is crisp-tender. Add pea
pods and apricot sauce; toss gently to mix well and heat through.
Serve with hot cooked rice.

Yield: 4 servings

Famous Recipes

Chicken and Rice Gumbo Soup

3/4 lb. chicken, cut into 1 inch pieces
1/4 lb. fully cooked sausage, chopped
2 stalks celery with leaves and sliced (1 1/4 cups)
1 large carrot (3/4 cup)
1 med. onion chopped (1/2 cup)
1 can (14 1/2 oz) can stewed tomatoes, undrained
5 cups water
2 T chicken bouillon granules
1 tsp dried thyme leaves
1 (10 oz) pkg frozen cut okra (optional)
3 cups hot cooked rice
Red pepper sauce


Mix chicken, sausage, celery, carrot, onion, tomatoes, water, bouillon
granules and thyme in 4 to 5 qt crockpot. Cover and cook on low heat
for 6 1/2 to 7 hours. Stir in okra and cover and cook 20 minutes longer.

Spoon soup over rice in individual bowls. Serve with red pepper sauce.

Pancake Recipes

Anniversary Chicken

2 tbsp vegetable oil
6 skinless, boneless chicken breast halves
1/2 cup teriyaki basting sauce
1/2 cup Ranch-style salad dressing
1 cup shredded Cheddar cheese
3 green onions, chopped
1/4 cup bacon bits

Preheat oven to 350 degrees

In a large skillet, heat oil over medium-high heat.
Add chicken breasts, and saute 4 to 5 minutes each side, until
lightly browned.

Place browned chicken breasts in a 9x13 inch baking dish.
Brush with teriyaki sauce, then spoon on salad dressing.
Sprinkle with cheese, green onions and bacon bits.
Bake for 25 to 35 minutes, or until chicken is no longer pink and
juices run clear.

Oven Crisp Tenders

1/4 cup Italian bread crumbs
2 tablespoons grated Parmesan cheese
one .7-ounce packet Italian salad dressing mix
large zip-top bag
1 pound chicken tenderloins
vegetable cooking spray


Preheat oven to 400°F.Place bread crumbs, cheese and Italian dressing mix in
zip-top bag.
Shake to mix. Add chicken and shake to coat. Press chicken to coat well
Spray baking sheet with cooking spray. Using tongs, place chicken on baking
sheet spaced evenly, not touching, and spray top of chicken.
Place in oven and bake 10 minutes.Turn chicken over and cook additional 5
minutes.

Honey Mustard Dipping Sauce
1/4 cup honey mustard
1/4 cup honey
1/4 cup fat-free mayonnaise
1/4 teaspoon curry powder

Whisk honey mustard and honey together in mixing bowl.
Add mayonnaise and curry powder; whisk together and serve.

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 Quesadillas George Forman Grill

Chicken Quesadillas George Forman Grill

Serves/Makes : 8

1 teaspoon vegetable oil
1 1/2 cups chopped green bell pepper
1 cup minced purple onion
2 teaspoons cumin
2 cups cooked chicken breast
14.5 oz. can diced tomatoes -- drained
1/4 cup minced fresh cilantro
1/4 teaspoon salt
1/4 teaspoon ground pepper
8 8-inch flour tortillas
3/4 cup shredded Monterey Jack cheese
fresh cilantro sprigs -- optional

Place oil in a large nonstick skillet over medium-high
heat until hot. Add chopped pepper and onion; cook 3
minutes, stirring often. Add cumin, and cook 1 minute,
stirring often. Add chicken and tomato; cook 3 minutes,
stirring often. Stir in minced cilantro, salt, and ground
pepper.

Place about 1/2 cup chicken mixture on half of each
tortilla. Sprinkle cheese evenly over chicken mixture
on tortillas; fold tortillas in half. Grill on greased and
preheated George Foreman grill until lightly browned
and cheese is melted. Set aside, and keep warm.
Repeat procedure with remaining tortillas.
Garnish with cilantro sprigs, if desired.
Serve immediately.

Carnival of the Recipes

End of Summer Recipe Carnival

Barbecue Butter Beans posted at World Famous Recipes.

Slow Cooker Recipes presents Crock-Pot Barbecue Beef Sandwiches - Lowfat posted at Slow Cooker Recipes.

Barbecue Ribs posted at Famous Recipes.

South Philly Hamburgers posted at Famous Recipes.

Grilled Chicken Breasts with Fruit Salsa posted at Chicken Recipes - Recipes for Chicken.

Pancake Recipes presents Irish Mist Pancakes posted at Pancake Recipes.

Impossible Chicken Taco Pie

Impossible Chicken Taco Pie

2 cups cutup cooked chicken
1/2 cup chopped onion
2 TB (1/2 pkg.) Old El Paso® taco seasoning mix
1 cup Original Bisquick® mix
1 cup milk
2 eggs
1 cup (4 oz.) Cheddar cheese, shredded

Heat oven to 400º F. Grease bottom and side of 9" glass pie plate.

Mix chicken, onion and seasoning mix. Sprinkle in pie plate.

Stir together Bisquick, milk and eggs with fork until blended. Pour into pie plate.

Bake 30 to 35 minutes or until knife inserted in center comes out clean.

Sprinkle with cheese. Bake 1 to 2 minutes longer or until cheese is melted.

Garnish with lettuce, tomatoes and sour cream if desired.

Makes:8 servings .

Nutrition Information:
Per serving = Calories 215 (Calories from Fat 100 ), Total Fat 11 g (Sat Fat 5 g), Cholesterol 100 mg,
Sodium 450 mg, Total Carbs 13 g (Dietary Fiber 1 g), Protein 17 g

Diabetic Exchanges: 1 Starch; 2 Medium-Fat Meat.

Fortunate Lemon Chicken

Fortunate Lemon Chicken
By Francis Chang


----------

A delicious chicken meal for you to prepare at home. The lemon sauce is fresh
and tangy and somehow I always end up eating too much :-).

It takes a bit to prepare but is worth the effort. And ending the meal with a
fortune cookie is great fun – especially if you write your own fortune and make
your own cookies (see below).

Fortunate Lemon Chicken

Chicken
4 whole boneless chicken breasts, skin off
½ cup cornstarch (corn flour)
3 tbls water
4 egg yolks - beaten
salt, pepper
shallots - chopped

Lemon Sauce
½ cup lemon juice
2 tsp powdered chicken stock
2 tbls cornstarch (corn flour)
2 tbls honey
2½ tbls brown sugar
1 tsp grated ginger
1¾ cups water
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For the sauce combine all the ingredients in a saucepan and stir over a low heat
until it boils and then thickens.

Cut chicken breast fillets into 3-4 pieces, lay flat and pound slightly.

Place cornflour in a bowl and slowly add the water and egg yolks. Add salt and
pepper to your liking.

Dip chicken pieces into this batter, drain well.

Place a couple pieces of the battered chicken at a time into deep hot oil and
fry until lightly browned.

Drain on absorbent paper.

Slice chicken further if required.

Arrange on plates, sprinkle with shallots and spoon over hot lemon sauce.

Enjoy!

And then, end the meal with these home-made Chinese Fortune Cookies.




Webmasters - Please feel free to add this article to your site.
Just remember to ensure the links remain live and static back to
http://www.chinese-fortune-cookie.com/

Regards Francis Chang


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