Chicken Recipes - American-Style Chicken Tetrazzini

Exported from MasterCook

American-Style Chicken Tetrazzini

6 ounces dried spaghetti -- broken in half
3/4 pound uncooked ground chicken
or ground turkey
1 cup sliced fresh mushrooms
1/4 cup chopped onion
1 clove garlic -- minced
1 tablespoon cooking oil
1 tablespoon butter or margarine
1 tablespoon all-purpose flour
1/8 teaspoon pepper
3/4 cup milk
3/4 cup shredded sharp american cheese -- (3 ounces)
1/4 cup sliced pitted ripe olives
1 tablespoon snipped fresh parsley
1 tablespoon chopped pimiento
2 tablespoons fine dry bread crumbs
2 tablespoons grated parmesan cheese
1 tablespoon butter or margarine -- melted

Cook spaghetti according to package directions just until tender. Drain;
transfer spaghetti to a large bowl.

Meanwhile, in a large skillet cook chicken, mushrooms, onion, and garlic
in hot oil over medium-high heat for 3 to 4 minutes or until chicken is
cooked through. Add chicken mixture to spaghetti.

For sauce, in a small saucepan melt 1 tablespoon butter. Stir in flour
and pepper. Add milk all at once. Cook and stir over medium heat until
thickened and bubbly. Cook and stir for 1 minute more. Add American
cheese, stirring until melted. Remove from heat. Stir in olives,
parsley, and pimiento.

Grease a 2-quart square baking dish or 2-quart casserole; set aside.
Pour the sauce over the chicken mixture. Toss to coat. Transfer to
prepared baking dish or casserole. Cover and chill in the refrigerator
for at least 4 hours or up to 24 hours. In a small bowl toss together
bread crumbs, Parmesan cheese, and 1 tablespoon melted butter. Cover;
chill in the refrigerator for up to 24 hours.

Sprinkle crumb mixture over casserole. Bake, covered, in a 375=B0 oven
for 35 minutes. Uncover and bake 10 to 15 minutes more or until heated
through.

Makes 4 servings.

To bake without chilling: Sprinkle crumb mixture over casserole. Bake,
covered, in a 375=B0 oven for 20 minutes. Uncover and hake 10 to 15
minutes more or until heated through.

Nutrition facts per serving: 520 calories, 27 g total fat (10 g sat.
fat), 42 mg cholesterol, 621 mg sodium, 40 g carbohydrate, 2 g fiber, 29
g protein.

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Chicken Recipes - Chicken Kiev Recipe

Chicken Kiev Recipe

Servings: 4
Ingredients:
4 lrg chicken breasts
4 Tbsp butter
4 toes garlic (crushed)
2 eggs
1/2 cup milk
2 cups bread crumbs
1 tsp black pepper
1 tsp salt
1 tsp garlic powder
a couple of dashes of dried parsley

Preheat your oven to 350 F. Pound your chicken until it is the same
thickness through out the breast.
Then place the butter, the garlic and the parsley in the center. Roll the
chicken up tight and seal it with tooth picks. Then mix the eggs and the
milk until smooth. Mix the bread crumbs, salt, pepper, and garlic powder
together. Dip the chicken on the milk/egg mixture, and roll it in the bread
crumbs. Then bake for about 15-20 minutes or until they are golden brown and
firm to the touch.


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Chicken Kiev Recipe

Chicken Recipes - Mild Chicken Tikka Masala

Mild Chicken Tikka Masala
Serves 4-6
Preparation time : less than 30 mins
Cooking time : 10 to 30 mins

Ingredients:
700g/1½lb-900g/2lbs boneless chicken pieces
45ml/1½fl oz/3 tbsp vegetable oil
¼ red onion or 1 shallot
2 cloves garlic
1 large jar tikka masala sauce
125ml/4¼fl oz plain yoghurt

To Serve:
plain boiled rice
poppadoms

Optional Garnishes:
handful fresh coriander
30ml/1fl oz/2 tbsp toasted coconut or toasted almond
flakes
boiled rice


Method
1. Fry the onion and garlic gently in the oil. Add the chicken pieces and fry until golden brown and cooked all the way through.
2. Add the sauce and simmer for 5 minutes
3. Add the yoghurt and stir through the sauce.
4. Place two poppadoms in the microwave, draped over a coffee cup for 10 seconds on high. Remove and gently press onto the cup to set. Repeat.
5. Serve the chicken and rice spooned inside the poppadom 'bowls'.

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Chicken Recipes - SPICY DEEP-FRIED CHICKEN - (HUNAN CHICKEN)

SPICY DEEP-FRIED CHICKEN - (HUNAN CHICKEN)
Yield: 4 servings

3/4 lb Boneless chicken pieces
2 c Oil
2/3 c All-purpose flour

-------------------------MARINADE-------------------------

1 ts Chili bean sauce or chili powder
2 ts Rice wine or dry sherry
1 ts Light soy sauce
1 ts Dark soy sauce
2 ts Finely chopped ginger root
1 tb Finely chopped scallions
1 ts Granulated sugar

CUT THE CHICKEN into strips 2-inches-by-1/2-inch and
put in a large bowl. Blend the marinade ingredients
together and pour the mixture over the chicken. Mix
well for even distribution. Allow the chicken to
marinate for 30-to-40 minutes at room temperature.

Heat the oil in a deep-fat fryer or large wok until it
is quite hot. Lightly sprinkle the chicken strips with
the flour and deep-fry them for 8 minutes. Remove them
and drain on paper towels. Serve at once.

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Thanksgiving Recipes

Thanksgiving Recipes

Chicken Recipes - Basil Chicken Salad

Basil Chicken Salad

1 Cup Cooked Chicken Breast, Cut into Chunks
1 Cup Cooked Rice
1/2 Cup Red Grapes, Sliced in Half
1/2 Cup No-Fat Mayonnaise (or similar product of your choice)
1/4 Cup Sweet Basil, Chopped
2 Tablespoons Chopped Sweet Onion
1/4 Teaspoon Coarsely Grind black Pepper
1/4 Cup Chopped Pecans

Combine all ingredients except pecans and chill thoroughly.
Add nuts just before serving. Recipe makes 4 servings.

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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.

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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.

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Chicken Recipes - Chicken Kiev Recipe

Chicken Kiev Recipe

Servings: 4
Ingredients:
4 lrg chicken breasts
4 Tbsp butter
4 toes garlic (crushed)
2 eggs
1/2 cup milk
2 cups bread crumbs
1 tsp black pepper
1 tsp salt
1 tsp garlic powder
a couple of dashes of dried parsley

Preheat your oven to 350 F. Pound your chicken until it is the same
thickness through out the breast.
Then place the butter, the garlic and the parsley in the center. Roll the
chicken up tight and seal it with tooth picks. Then mix the eggs and the
milk until smooth. Mix the bread crumbs, salt, pepper, and garlic powder
together. Dip the chicken on the milk/egg mixture, and roll it in the bread
crumbs. Then bake for about 15-20 minutes or until they are golden brown and
firm to the touch.

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Chicken Chimichangas

Serves 8

Ingredients

2 cups cooked chicken, cut up
1/3 cup sliced green onions
3/4 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon salt
1 (16 oz.) jar picante sauce
8 flour tortillas
8 ounces shredded Monterey Jack or cheddar cheese

Directions

Combine first five ingredients in large saucepan, stir in
2/3 cup sauce. Cook over medium heat 5 minutes. Spoon
2 tablespoons of chicken mixture just below center of
each tortilla, sprinkle with cheese. Fold to a square
placing folded side down in lightly greased
9x13-inch dish.

Bake at 475°F for 13 minutes. Heat remaining sauce; pour
over tortillas and sprinkle with cheese.

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Baked Chicken

1 fryer chicken, cut up
Crushed potato chips
Melted butter
Dip chicken in melted butter, and roll in potato chips. Bake at 350 degrees
for 45 minutes.

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Baked Chicken

chicken salad recipe

1 cup cooked chicken
1 cup crunchy crisp fried noodles [the ready made ones]
1 cup chopped tomatoes
1 cup lettuce
1 cup bean sprouts
1 cup chopped any salad ingredient u like, cucumber, onion, carrot radish
etc

Dressing:
2 flakes garlic
1 tsp sugar
1 tsp soya sauce
1 tsp lime juice
salt to taste
1 tsp olive oil

Crush the garlic pods, and mix with all the other ingredients.
Mix the salad items, and toss with the dressing.
The crispy noodles should be mixed just before serving. If u can't get
noodles, try ordinary crisps instead. If u're calorie conscious, u can
substitute the crisps with toasted bread croutons.

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Chicken Recipes - MEXICAN CHICKEN ROLLS

2 whole chicken breasts, split, skinned and boned
1 (4 oz.) can whole green chili peppers
4 tsp. chopped pitted black olives
1/2 c. shredded Monterey Jack cheese
1 egg, slightly beaten
1 c. crushed tortilla chips
1/4 c. vegetable oil
1 (1.5 oz.) env. enchilada sauce mix
1/2 c. water
1 (16 oz.) can Mexican style stewed tomatoes
1/2 c. shredded Cheddar cheese

Pound chicken breasts to flatten. On each breast put 1 chili pepper, 1
teaspoon olives and 2 tablespoons Jack cheese. Roll up the breasts tightly and
secure with toothpicks. Dip each roll into the egg, then into chips to coat.
Heat oil in skillet and brown chicken rolls lightly. Place rolls in a shallow
casserole dish. Prepare enchilada sauce according to package directions,
using only 1/2 cup water and Mexican-style tomatoes. Pour sauce over chicken rolls. Bake, covered, at 350 degrees for 35-40 minutes. Sprinkle top of chicken with Cheddar cheese and bake, uncovered, an additional 5 minutes or until cheese is bubbly. Makes 4 main-dish servings.


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Nasi Goreng (Indonesian Fried Rice)

Best way is to used cooked rice whice already cold.


Ingredients.
Rice (cooked) 600 Gr
Shallot 50 Gr Chopped
Garlic 10 Chopped
Chili red 5 gram Sliced
Chicken Meat chopped 100 gr
Prawn peeled 100 gr
Egg chicken 3 pcs (Scrambled)
Sweet soya sauce or tomato ketchup 50 gr
Cooking oil 30 ml
Salt and pepper to taste

(for 3 persons)

Methode; (Cooking with WOK recomended that will give better taste)
Sauteed with oil
Shallot and garlic till golden brown, add. chilli and cooked for another
1 minute add chiken egg and keep stiring in the wok add sweet soya sauce
or tomato ketchup, add chicken and prawn then keep cooking till those
cook, after all ingredient cooked then add the rice, turn down the fire
mixed all ingredient well.
The last add salt and pepper to taste.


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Spicy Chicken

Spicy Chicken

6 (5 ounce) chicken breasts, boneless and skinless
1/2 cup fat-free Italian dressing
1 cup tomato juice
1/2 teaspoon chili powder

Combine dressing, tomato juice, and chili powder. Pour over chicken
and marinate for several hours. Broil for 30 minutes or until well,
turning once and basting frequently.
Makes 6 servings

Calories 165 fat 3g fiber 0g protein 31g Carbohydrate3g Sodium
769 mg

grilled chicken recipe

South of the Border Chicken

1/2 c. buttermilk
1/2 c. chili sauce
3/4 c. flour
1 tsp. salt
1/4 tsp. pepper
1 fryer chicken, cut up
3/4 stick butter

Mix buttermilk and chili sauce. Combine flour, salt and pepper. Dip chicken
in buttermilk mixture, then in flour mixture. Melt butter in baking dish; place
chicken pieces in butter, skin side down.
Bake at 325-350 degrees for 30 minutes; turn chicken; spread remaining
buttermilk mixture on top. Bake 30-40 minutes more, or until chicken is tender. (1/2
cup milk with 1/4 teaspoon vinegar can be used in place of 1/2 cup buttermilk)


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FRIED CHICKEN LIVERS AND EGGS

1/2 lb. washed chopped chicken livers
1 clove garlic
2 tbsp. butter
1 tsp. salt
1/2 tsp. pepper
4 beaten eggs

Fry washed chopped chicken livers in garlic and butter. Add salt and pepper.
Stir well. Pour over beaten eggs and cover. Cook on very low heat until eggs
are set.

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Barbecued Chicken Hash

1 1/2 tablespoons olive oil
1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1/2 cup chopped carrot
4 cups chopped roasted skinless, boneless chicken breasts (about 4 breasts)
1 cup sliced mushrooms
3 1/2 cups frozen hash browns
3/4 cup water
1/2 cup barbecue sauce
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon minced garlic
1/4 teaspoon salt
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
1 jalapeño pepper, seeded and minced

Preheat oven to 375°
Heat oil in a large cast-iron or heavy skillet over high heat. Add onion,
celery, bell pepper, and carrot; sauté 1 1/2 minutes. Add chicken and next 8
ingredients (chicken through salt); bring to a boil. Reduce heat, and simmer for 2
minutes. Bake at 375° for 10 minutes. Sprinkle with cheese and jalapeño; bake
an additional 5 minutes or until cheese melts.

spinach dip recipe

Homemade Shake and Bake for Chicken

Recipe courtesy of: Cheryl Eakins

1/4 cup cornmeal
1/4 cup whole wheat flour
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon sugar
1 teaspoon paprika
1/4 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon oregano leaves
1/2 teaspoon pepper
1/8 teaspoon ground cloves

Mix all together in a gallon size plastic bag.
Shake pieces of chicken in some of the mix. (Either remove the chicken skin
beofre shaking or not, depending on preference.)
You may not need to use all the mix for one occasion so you can save it for
another time, but do not keep what has been shaken with the chicken.
Bake chicken at 350 degrees until done, about 30 to 50 minutes.


pulled pork recipe

Broccoli and Chicken Casserole

Source: Better Homes and Gardens


Prep: 30 min

Bake: 40 min


Ingredients

• 4 ounces dried medium noodles

• 2-1/2 cups chopped cooked chicken or turkey

• 1 10-ounce package frozen chopped broccoli, thawed

• 1/2 cup sliced green onions

• 1 10-3/4-ounce can condensed cream of mushroom soup

• 1/2 cup skim milk

• 1/2 cup shredded Swiss cheese (2 ounces)

• 1 teaspoon dried basil, crushed

• 1/8 teaspoon pepper

• Paprika



Directions

1. Cook noodles according to package directions. Drain well.

2. In a 2-quart casserole stir together noodles, chicken or turkey, broccoli, and green onions.

3. In a medium mixing bowl stir together soup, milk, cheese, basil, and pepper. Stir into noodle mixture.

4. Bake, covered, in a 350 degree F oven for 40 to 45 minutes or until heated through. Sprinkle with paprika. Makes 6 servings.

Make-Ahead Tip: Prepare casserole; cover and chill up to 24 hours. Bake as above.


Nutritional Information

Nutritional facts per serving
calories: 290, total fat: 11g, cholesterol: 61mg, sodium: 508mg, carbohydrate: 22g, protein: 25g

Carrot Cake Recipes


Slow Cooker Pork Stew

Chicken Enchilada DipJulie Stanley

1 lb skinless, boneless chicken breast halves *

1 pkg (8 oz) shredded Cheddar cheese

1 (8 oz) pkg cream cheese, softened

1 (4 oz) can diced green chili peppers

4 oz mayonnaise

1 jalapeno pepper, finely diced

4 oz sour cream


Preheat oven to 350 degrees F.

Place chicken breast halves on a medium baking sheet. Bake in the preheated oven 20 minutes, or until no longer pink. Remove from heat, cool and shred.

Place shredded chicken in a medium bowl, and mix in cream cheese, mayonnaise, Cheddar cheese, green chili peppers and jalapeno pepper. Transfer the chicken mixture to a medium baking dish.

Bake uncovered in the preheated oven 30 minutes, or until the edges are golden brown.

* Use a package of Sweet Sue white meat chicken to cut down on prep time.

Pork Stew

Easy Chicken Winter Soup

2 cans chicken broth

3 chicken breasts (I used skinless, boneless)

1 cup frozen stir-fry vegetables

2/3 cup chopped celery

1/3 cup butter

¾ cup flour

1 can evaporated milk

1 ½ cups milk

Salt & Pepper to taste


In a saucepan, cook chicken and celery in broth; add water, if needed. Season
with salt and pepper, if desired. Cook until the chicken starts to fall apart.
In another large saucepan, melt butter and add flour. Stir quickly to blend.
Cook over low heat until smooth. Slowly add both milks. Cook, stirring frequently,
until thickened. Add stir-fry vegetables, chicken stock and the chicken
breasts. (Cube chicken if not already falling apart.) Continue cooking on medium heat
about 20 to 30 minutes until heated thoroughly and simmering. Season to taste
with salt and pepper. If it gets too thick add a little more milk. Serves 3 – 4.


Slow Cooker Pork Loin

Chicken Spaghetti Casserole

1 can cream of mushroom soup
1 can cream of chicken soup
1 can chicken broth
2 cups shredded cheddar cheese
1/2 cup mushrooms (I always skip these, hubby hates them)
4 cups diced cooked chicken
6 c. or 12 ounces cooked spaghetti
1/2 cup parmesean cheese
paprika

Blend all except parmesean and paprika. Pour in greased casserole.
Sprinkle with parmesean and paprika. Bake at 350 for 30 minutes.
Bake a little longer if you refrigerated first.


title="Irish Recipes - Irish Jig Dessert Recipe">Irish Recipes - Irish Jig Dessert Recipe

CHICKEN WINGS IN MARINADE

1 lb chicken wings
1 clove garlic
2 tablespoons dry sherry
salt & pepper
1/4 cup soy sauce
1 teaspoon grated ginger
1 tablespoon, honey.

Mix all ingredients and marinate chicken wings
overnight [ or several hours]
Place all in baking dish and bake until cooked.

Butter Candy

Leftover Chicken Casserole

2 cups chicken, chopped
1 cup celery, chopped
1 small onion, chopped
1/2 cup milk
1 can cream of mushroom soup
3 cups potato chips, crushed
Grated cheese

Mix celery, chicken, and onion together; put 1/2 of this mixture in an
ungreased baking dish. Spoon 1/2
can of soup and 1/4 cup milk over the meat mixture and sprinkle 1 1/2 cups
crushed chips over all.
Repeat layers one more time and sprinkle cheese on top. Bake 30 minutes at
350 degrees

Pancake

Recipes

chicken curry recipe - Baked Chicken In Honey Sauce

1 To 4 lb. frying chicken, cut-up
1/4 c Margarine
1/4 c Honey
1/4 c Orange juice
2 tb Fresh lemon juice
1 tb Prepared mustard
1 ts Salt
1 ts Curry powder
1 ts Cornstarch
1 tb Cold water

Heat oven to 375 F.
Melt margarine in a 9x13" baking dish.
Add honey, orange and lemon juice, mustard, salt, and curry. Mix well.
Coat both sides of chicken pieces with honey mixture and place skin down in
the pan. Bake 30 minutes, basting occasionally; remove from oven, turn chicken over,
and bake another 30 minutes or until chicken tests done.
Remove to serving dish and keep hot.
Heat honey sauce in saucepan.
Combine cornstarch and water; add to sauce and bring to boil.
Cook, stirring, until thick and clear.
Drizzle over chicken and serve over fluffy rice.


Indian-Style Chicken with Ginger and Curry

Southwestern Chicken and Bean Soup

1 cup dry pinto beans
1 cup chopped onion
2 jalapeno peppers, seeded and chopped
2 cloves garlic, minced
1/4 tsp. crushed red pepper
2 1/2 cups chicken broth
2 Tbl. cooking oil
1 cup frozen corn
2 cups cubed cooked chicken
1 (16 oz.) can diced tomatoes, undrained
1/4 cup snipped fresh cilantro or parsley
shredded Cheddar or Monterey Jack cheese, or Jalapeno hot pepper cheese
Tortilla Chips (optional)
Lime wedges (Optional)


Rinse beans. In a large saucepan combine beans and enough water to
cover them. Bring to boiling; reduce heat and simmer for 2 minutes.
Remove from heat. Cover and let stand 1 hour.

Drain and rinse beans. In a 4 to 6 qt. pressure cooker combine beans,
onion, jalapeno peppers, garlic, crushed red pepper, chicken broth and
oil.

Lock lid in place. Place pressure regulator on vent pipe (if you have
a first generation cooker). Over high heat bring cooker up to pressure
just until pressure regulator begins to rock slowly; cook for 8
minutes. Allow pressure to come down naturally. Carefully remove lid.

Add corn to cooker. Bring to boiling; reduce heat. Cover loosely (do
not lock lid) and cook for 3 minutes or until corn is tender. Add
chicken and undrained tomatoes, cilantro or parlsey; heat through.
Sprinkle each bowl with cheese of choice and serve with tortilla chips
and lime wedges.

grilled chicken recipes
Slow Cooker Recipes

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.

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Baby Pumpkin Cheesecakes

Baby Pumpkin Cheesecakes

12 gingersnap cookies
2 1/2 cups low fat ricotta cheese
1 cup pumpkin puree
1/2 cup dark brown sugar
equivalent of two eggs, beaten
2 teaspoons vanilla
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon powdered ginger

Preheat the oven to 375 degrees. Line 12 muffin tins and place a
gingersnap in the base of each tin. Beat the ricotta cheese until
smooth then add the pumpkin puree and brown sugar. Mix until smooth.
Beat in the remaining ingredients until light and fluffy. Spoon into
the prepared muffin cups. Bake for 20 minutes, turn off the oven, and
let the cheesecakes sit undisturbed for one hour. Do not peek or open
the oven door during or after baking. Let the cheesecakes cool to
room temperature. Chill for at least four hours or overnight. Serve
chilled or at room temperature.


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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


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Chicken Recipes - Baked Honey Mustard Chicken

This tangy-sweet favorite is quick from start to delicious finish.
Yield: 6 Servings

Ingredients:
6 skinless, boneless chicken breast halves
salt and pepper to taste
1/2 cup honey
1/2 cup prepared mustard
1 teaspoon dried basil
1 teaspoon paprika
1/2 teaspoon dried parsley

Directions:
Preheat oven to 350 degrees F (175 degrees C). Sprinkle chicken
breasts with salt and pepper to taste, and place in a lightly greased 9x13
inch baking dish. In a small bowl, combine the honey, mustard, basil,
paprika, and parsley. Mix well. Pour 1/2 of this mixture over the chicken,
and brush to cover. Bake in the preheated oven for 30 minutes. Turn chicken
pieces over and brush with the remaining 1/2 of the honey mustard mixture.
Bake for an additional 10 to 15 minutes, or until chicken is no longer pink
and juices run clear. Let cool 10 minutes before serving.


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grilled chicken recipes

Grilled Chicken Sandwich


2 - tablespoons lemon juice
1 1/2 - tablespoons Dijon mustard
6 - boneless chicken breast, skin removed
2 - red bell peppers, seeded and cut in half
1/4 - cup mayonnaise or miracle whip
6 - sourdough French rolls, cut in half

Prepare grill to medium heat.

In a small bowl, combine the lemon juice and mustard. Put chicken
breast in a glass dish and spoon over lemon-mustard marinade. Cover
and refrigerate to 15 minutes.
Grill red bell peppers, keep turning until skin is blacken and
begins to blister. Remove and place in brown paper bag. Close
tightly and let stand for 10 minutes.
Remove chicken from marinade and place on grill. Cook for 10-14
minutes. Turn the chicken over one time during cooking. Remove
from grill and let cool 5 minutes.
Take peppers out of bag, drain, peel, and cut into 1/2 inch pieces.
On the diagonal, cut chicken breast into thin slices. Spread bottom
roll with 1 tablespoon mayonnaise or miracle whip. Add chicken
breast to rolls. Top with bell peppers. Spread the top half with
mayonnaise or miracle whip. Place top roll half onto bottom half.
Cut in half and wrap in aluminum foil, if you are serving later.
Sandwich can be served hot or cold.
Makes 6 sandwiches.

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chicken curry recipe - Tomato-Curry Chicken

1/3 cup flour
1/3 teaspoon salt
dash pepper
4 boneless skinless chicken breast halves
2 tablespoons butter
1 cup onion -- finely chopped
1/2 cup green pepper -- finely chopped
1 teaspoon curry powder
1 clove garlic -- minced
1/3 teaspoon dried thyme -- crumbled
1 1/3 cups canned tomatoes -- chopped

Preheat oven to 350. Mix flour, salt & pepper in small bowl. Dredge
chicken. Melt butter in lg. heavy skillet over high heat. Add chicken
and brown, 2 - 3 mins. Turn over and cook until lightly browned 1 - 2
mins. Transfer to 9 x 13" casserole.

Add onions, peppers, curry, garlic, and thyme to skillet and cook over med.
heat till onions are soft and golden, stirring occasionally, approx. 9
mins. Add tomatoes, increase heat and bring to boil, scraping pan.

Spoon sauce over chicken. Bake uncovered till chicken is done, approx 30
minutes.

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