CHICKEN


BAKED CHICKEN

Submitted by Casey Scalzi

This is from the 30-Day Gourmet Book I've talked about so much.

Take 6-8 boneless, skinless chicken breasts (about 1 1/2 lbs.) and marinate them in about 1/4 cup Italian dressing. The best way to do this is toss the chicken and the dressing in a zip-loc bag and freeze it. When you're ready for it (the night before) put it in the refrigerator to thaw or (if you forgot) thaw it in the microwave.

Combine:
1/2 cup Parmesan Cheese
1/3 cup Bread Crumbs
2 Tbsp. Parsley Flakes
1/2 tsp. Paprika
1/4 tsp. Pepper
Salt (to taste, optional)

Coat the chicken with the cheese/crumb mixture and put in a baking pan. Pour over remaining salad dressing and remaining crumbs. Bake at 350 until done, about 30-45 minutes.

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CHICKEN CORDON BLEU

Submitted by Lori-Ann D'Antonio

4 boneless chicken breasts
4 slices thin sliced Virginia ham (deli)
4 slices Swiss cheese
2 cans chicken broth or 2 chicken bullion cubes
1/3 cup butter or margarine
1/3 cup flour
pepper and salt
4 cups cooked rice

Pound chicken breasts to approx. 1/4" thick. Place a slice of cheese and then a slice of ham on each. Roll up breasts so no cheese or ham is sticking out. Heat a deep saute pan with a thin coating of oil. Brown chicken lightly on all sides, beginning seam side down.

Pour chicken broth (or bullion cubes dissolved in 3 cups hot water) into small roasting pan. Add chicken. Cover with foil and bake in 350 oven 20 minutes, or until cheese is melted.

Remove chicken and pour off broth. Mix flour and margarine in a saucepan and cook lightly about 3 minutes. Add reserved broth while stirring constantly. Add pepper and salt and cook until thick.

On a large platter, make a ring of cooked rice. Arrange chicken in center. Drizzle sauce over all. Serves 4.

Total preparation time: 35 minutes.

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GINGER CHICKEN

Submitted by Julie Waller

MIX
1/2 cup soy sauce
1/3 cup lemon juice
2 tbsp brown sugar
1 clove garlic, chopped
1/2 tsp. ground ginger

TOP
6 chicken breasts, or 6 legs and thighs (seperated), or 2 lb. wings with the sauce mixture in a 9 by 13 inch dish.

BAKE
at 375 for 1 and 1/2 hours

I've never tried this with wings, only breasts. The sauce is good dribbled over top of rice.

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LEMON CHICKEN OR FISH
(An Oriental Specialty)

Submitted by Lori-Ann D'Antonio

4 chicken breast cutlets or 4 sole filets
1/2 tsp ginger
pinch Chinese 5-spice powder
1/4 tsp garlic powder
salt and pepper
juice of 1 lemon
1/2 lemon, sliced thin
sugar to taste
2 tbs cornstarch mixed with 1/2 c water
1/4 lb. fresh pea pods
1 can baby corn
1 can sliced water chestnuts

If using chicken, first heat nonstick frypan and cook chicken in a bit of oil until golden brown; set aside. If using fish, start with raw fish.

Heat 2 cups water to simmer in wok or deep saute pan. Add ginger, garlic, five spice powder and lemon juice. Simmer one minute. Add sugar to taste-about 2 tbs. Add chicken or fish and simmer gently until just cooked, basting constantly (about 5 minutes for fish or 8-10 minutes for chicken).

Remove chicken or fish and arrange on large platter. Bring liquids in wok to boil; add cornstarch/water and stir until thickened. Pour over chicken or fish.

Wipe out wok and oil lightly. Heat wok and stir-fry pea pods, baby corn and water chestnuts one at a time, about 1 minute each. Arrange each on and around chicken or fish. Garnish with sliced lemon.

Serve with steamed white rice.

Total preparation time: about 20 minutes for fish, 30 minutes for chicken. Serves 4 as main dish.

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LITHUANIAN CHICKEN

Submitted by Cindy Tarsi

* Exported from MasterCook *

Recipe By : Houston Chronicle, January 15, 1997
Serving Size : 6
Categories : All Brand/Prepared Foods
Chicken Company
Do-Ahead Easy
Houston Chronicle

8 oz French Dressing -- 1 bottle/*see note
16 oz Whole Berry Cranberry Sauce -- 1 can
1 pkg Onion Soup Mix
6 Chicken Breast Halves without Skin -- 1 1/2-2 lbs/boneless

In a small bowl, combine French dressing, cranberry sauce, and dry onion soup mix for marinade. Place chicken breasts in a 9x13 baking pan and pour marinade over top. Cover and marinate for 1 to 2 hours in the refrigerator.

Remove baking dish from refrigerator and preheat oven to 350 degrees. When oven is hot, place baking dish in oven and bake until chicken is done, about 1 hour. Makes 4 to 6 servings.

NOTES : I used Wish-bone Deluxe French dressing, which is what the newspaper said the recipe was tested with. You could use lowfat dressing to lower the calories.

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MIDNIGHT GARDEN CHICKEN CASSEROLE

Submitted by Cindy Tarsi

* Exported from MasterCook *

Recipe By : Del Monte Ad
Serving Size : 4 Preparation Time :0:30
Categories : All Brand/Prepared Foods
Casseroles Chicken
Easy Main Dishes
Vegetables

1 can Green Beans -- drained (14.5 oz)
1 can Whole Kernel Corn, canned -- drained (15.25 oz)
1 can Cream of Mushroom Soup, condensed
2 cups Chicken -- diced, cooked
1 cup Cooked Rice
3/4 cup Milk
1 can French Fried Real Onions

1. Combine beans, corn, soup, chicken, rice, and milk.
2. Pour into 2-quart baking dish.
3. Bake at 350 degrees for 20 minutes. Top with onion rigs. Bake 10 minutes or until golden brown.
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CHICKEN QUESADILLAS

A Campbell's Soup Recipe

1 lb. skinless, boneless chicken breasts, cubed
1 can (10 3/4 oz) Campbell's Condensed Cheddar Cheese Soup
1/2 cup thick and chunky salsa or picante sauce
10 (8") flour tortillas
Preheat Oven to 425 degrees F.

In non-stick skillet over medium-high heat, cook chicken 5 min. or until done and juices evaporate, stirring often. Add soup and salsa. Heat through.

Place tortillas on 2 baking sheets. Top HALF of each tortilla with about 1/3 cup soup mixture. Spread to within 1/2" of edge. Moisten edges of tortilla with water. Fold over and seal.

Bake 5 minutes or until hot. Serves 4.

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PARMESEAN CHICKEN

1 cup bread crumbs
1/2 cup parmesan cheese
1/2 cup melted butter
2 tsp dijon mustard
1 tsp worcesterchire sauce
1/2 tsp salt
2 1/2 - 3 pounds of chicken breast

Combine bread crumbs and parmesan cheese in shallow pan
Combine melted butter, mustard, worcestershire sauce, and salt
Mix well and coat chicken with butter mixture, then roll in crumbs
Place in baking pan and pour remaining butter mixture over chicken
Bake at 350 degrees for aprox. 1/2 hour, basting once or twice
Serves 4

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CHICKEN AND RICE

(this is the Campbell's chicken and rice recipe) serves 4, so if you need more, double it.

1 can cream of chicken soup (the recipe calls for cream of mushroom - blech )
1 cup water
3/4 cup uncooked regular long-grain rice
1/4 tsp paprika
1/4 tsp pepper
4 skinless, boneless chicken breast halves (or whatever part you like )

In 2qt shallow baking dish mix soup, water, rice, paprika, and pepper. Place chicken on rice mixture and sprinkle with additional paprika and pepper. Cover (I use foil and a 13 x 9 pan ) and bake at 375^ for 45 minutes or until done.

**If you cook this in a crockpot I STRONGLY urge you to at least partially pre-cook/steam the rice or it will be dry and hard/crunchy . You could also try adding a little more water. Also, be sure to spray PAM or something in the crockpot or baking dish first . Be sure to cover it, it's juicier that way and the rice doesn't dry out.

My dad always puts bacon strips on the bottom of the dish before putting the chicken and rice in...it greases the pan and gives it a little different flavor. I don't cook it that way cuz dh doesn't like it that way, but I love it that way.

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CHICKEN ROLLUPS

Submitted by Annette McKelvey

Here's a very easy and delicious chicken recipe:

* Boneless chicken breast halves
* Rondele garlic and herb cheese spread
* Crescent roll refridgerator dough (that comes in the tube)

Boil the chicken breasts until done (10 minutes?). Remove from water and drain on a paper towel to absorb excess water.

Rather than dividing the dough into triangles (along perforated lines) keep in rectangles. Spread each rectangle with the cheese spread.

Cut the breasts if necessary so that each can be wrapped nicely in the rectangle of dough ( so that it looks like a turnover). Crimp the edges to seal.

Bake according to the dough package instructions.

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CHICKEN SALSA

Submitted by Mary Clarfeld

Flour chicken breasts, brown in olive oil or butter, pour in salsa and cook till done - don't skip the flour/browning step, keeps the chicken tender.

PORK CHOP VARIATION

Submitted by Leah Norling

I have a variation in my family that we do w/ pork chops. Just throw a few pork chops in the crock pot, cover w/salsa and cook til the meat crumbles off the bone. Serve w/flour tortillas & refried beans & rice.

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SHOYU CHICKEN

Submitted by Elizabeth Chang

(4 to 6 servings)

This recipe comes from "Favorite Island Cookery, Book 1," published by the Honpa Hongwanji Hawaii Betsuin, a Buddhist temple in Honolulu.

5 pounds chicken pieces
1 cup low-sodium soy sauce
6 tablespoons brown sugar
1 whole dried star anise
2 teaspoons crushed fresh ginger root
1 tablespoon dry sherry
Chinese parsley (cilantro) and chopped green onions (scallions) (both optional)

Place chicken in a large pan with soy sauce, brown sugar, star anise, ginger, sherry and 1/2 cup water. Bring to a boil, cover and simmer over a low flame, stirring occasionally to make sure that the chicken pieces are all evenly exposed to the seasoning sauce.

If you use the Chinese parsley, cook a few stalks with the chicken. Otherwise, use the green onions (scallions) fresh as a garnish. If you want, you can thicken the sauce with cornstarch by removing a tablespoon of the cooking liquid to a small bowl and stirring in about 1 teaspoon cornstarch, mixing well to dissolve.

Add the mixture to the cooking liquid after the chicken has been removed and stir over medium heat until the sauce thickens. Pour over the chicken before serving.

Per serving: 581 calories, 18 gm carbohydrates, 195 mg cholesterol, 1780 mg sodium, 64 gm protein, 27 gm fat, 7 gm saturated fat

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