Quick
& Easy Chicken Parmesan Recipe
Yield: 4 Servings
8 ea Chicken breast halves
1 Egg
1/2 c Bread crumbs
2 tb Butter
1 3/4 c Spaghetti sauce
1/2 c Mozzarella cheese
1 tb Parmesan cheese
1/4 c Parsley
Preparation: remove the skin from chicken breasts slightly beat the eggs
shred the mozzarella cheese grate the parmesan cheese chop the parsley Using
palm of hand flatten chicken to even thickness. Dip chicken into egg then into
crumbs to coat. In skillet over medium heat, in hot margarine, brown chicken on
both sides. Add spaghetti sauce. Reduce heat. Cover and simmer for 10 minutes.
Sprinkle with cheeses and parsley. Cover, simmer for 5 minutes or until cheese
melts. Quick, easy and delicious!!
Garlic,
Garlic Chicken Recipe
Yield: 4 Servings
2 Chicken breasts -- split
4 tb Oil
4 tb Butter
1/4 c Sweet vermouth
40 c Garlic; peeled -- whole
Melt butter in frying pan. Add oil. Brown chicken well on both sides. Remove
chicken. Add garlic and saute for about a minute. Add dry vermouth. Stir. Put
chicken back in the pan on top of garlic. Cover and simmer about one hour,
turning chicken every once in a while. When done serve chicken with cloves of
garlic. (The garlic carmelizes when cooked with the vermouth and it is almost
sweet-tasting.) Wonderful!!
Easy
Chicken Cacciatoria Recipe
Yield: 4 Servings
1 Chicken, cut up
1 cl Garlic, peeled
1/4 c Flour
2 ts Salt
1/8 ts Pepper
1/4 c
Oil 28 cn Tomatoes
8 Pearl onions, peeled
6 oz Tomato paste
2 ts Sugar
1 Bay leaf
Rub chicken with garlic. Mince garlic and save. Combine flour, 1 tsp salt,
and pepper in large paper bag; shake chicken pieces until coated. Heat oil in
Dutch oven. Brown chicken a few pieces at a time on all sides; drain on
absorbent paper. Pour off any oil remaining in pan. Return chicken to Dutch
oven. Add garlic, tomatoes, tomato paste, onions, sugar, 1 tsp salt, and bay
leaf. Cover. Basting occasionally with sauce in the pan, simmer 1 hour or until
chicken is tender. It tastes as good as it smells!!
Basic
Chicken Schnitzel Recipe
3 Servings
2 - 21/2 lb Chicken Breasts (3 whole breasts)
4 lg Eggs
2 c Flour
2 c Bread Crumbs
Cut breasts in half and debone, trim away the skin. Using cooking mallet or
rolling pin end, beat chicken until thinner pieces, about 1/2 inch.
Coat chicken breast pieces with flour, then egg, then roll in crumbs.Cook in
hot oil in frying pan, at medium heat until the crust is toasty brown. This
prepares and cooks up fast and easy. Enjoy with mashed potatoes or rice.
Best
Fried Chicken Recipe
Yield: 4 Servings
3 lb Chicken
Marinade
2 pk Italian salad dressing mix
3 tb Flour
2 ts Salt
1/4 c Lemon juice
Dip Ingredients
1 c Milk
1 1/2 c Pancake mix
1 ts Paprika
1/2 ts Sage
1/4 ts Pepper
Make a paste out of the marinade ingredients. Dip and coat chicken evenly.
Stack chicken pieces in a bowl. Cover and refrigerate overnight or at least for
several hours.
Mix pancake mix with other seasonings. Dip pieces of chicken in milk, then in
pancake coating. Dust off excess. Lightly brown in skillet with 1/2 inch
vegtable oil in it. Brown for 4 minutes each side. Remove and place in a single
layer on shallow baking pan. Seal with foil. Bake for 1 hour at 350F. Uncover
and baste with milk. Return, uncovered, for 20 - 30 mins more. Excellent!
Apple
Country Chicken Recipe
Yield: 5 Servings
1 ts Curry powder
1 lg Golden Delicious apple, Cored and chopped
1 lg Yellow onion, finely chopped
1 tb Lemon juice
4 oz Mushrooms, sliced
1 ts Chicken bouillon
2 c Apple juice or cider
3 1/2 lb Chicken thigh, skinned
1 tb Flour
Place curry powder in a wide frying pan and stir over medium heat until
slightly darker in color (3-4 minutes). Add apple, yellow onion, lemon juice,
mushrooms, bouillon, and 1 1/2 C. of the apple juice; bring to a boil. Rinse
chicken and pat dry; add to pan. Reduce heat, cover, and simmer until meat near
bone is no longer pink; cut to test (about 30 minutes). Lift chicken from pan;
arrange on a warm platter. Keep warm. Blend flour and remaining 1/2 C. apple
juice. Gradually add to sauce in pan, stirring; increase heat to high and cook,
stirring until sauce is thickened. Pour over chicken. This chicken recipe is
wonderful over rice!
Boston
Bake & Baste Chicken Recipe
Yield: 4 Servings
1/4 c Canola oil
1 tb Honey
1 tb Lime juice
1/4 ts Paprika
4 Chicken breast halves, -washed and patted dry
Preheat oven to 400 degrees. In a small bowl, combine canola oil, honey,
lime juice and paprika. Place chicken, skin side up, in a 7x11 inch baking
dish. Apply mixture to chicken pieces in a single layer. Bake in over for 35-40
minutes, basting every 8-10 minutes or until well browned and juices run clear
when you cut into the thickest part of chicken. Remove from oven. Cover with
foil for 15 minutes. This softens chicken and keeps it hot until served.
Baked
Chicken Supreme
Yield: 8 servings
1 1/2 c Plain yogurt/sour cream/or Mayonnaise
1/4 c Lemon juice
1/2 ts Worcestershire Sauce
1/2 ts Celery seed
1/2 ts Hungarian sweet paprika
1 cl Garlic, minced
1/2 ts Salt, optional
1/4 ts Pepper
8 Boneless skinless chicken Breast halves
2 c Fine dry bread crumbs
In a large bowl, combine first eight ingredients. Place chicken in mixture
and turn to coat. Cover and marinate overnight in the refrigerator. Remove
chicken from marinade; coat each piece with crumbs. Arrange on a shallow baking
pan. Bake, uncovered, at 350-degree for 45 minutes or until juices run clear.
Servie with rice, noodles, potatoes, whatever your pleasure!
Baked
Lemon Chicken Recipe
Yield: 4 Servings
4 ea Boneless chicken breasts
1 ea Stick of butter
1/3 c Lemon juice
1/2 c Flour
1/2 c Minced onion
1 ea Clove minced garlic
1 ts Salt and pepper
Bone and pound the chicken breasts. Dreddge with flour. Melt the butter in a
baking pan. Coat chicken on all sides, turning skin side up if not boneless.
Bake at 375 degrees, brushing with pan drippings for 30 minutes. Meanwhile,
make the lemon baste, where you mix 1/3 cup lemon juice, minced onion, garlic
and salt and pepper. Brush chicken with part of the baste, and bake, brushing
with the remaining baster for 30 minutes longer or until done. Serve with rice
and a vegetable.
Brandicot Chicken Recipe
Yield: 6 Servings
2 ts Cornstarch
1/4 c Soy sauce
1/4 c Apricot preserves
2 tb Sugar
2 tb White vinegar
1 Garlic clove, minced
1/4 ts Ground ginger
Salt and pepper
1 tb Orange juice
1 tb Brandy
3 To 4 lbs chicken pieces
Preheat oven to 375F. - Stir together cornstarch and soy sauce in a saucepan
over medium-high heat. Add apricot preserves, sugar, vinegar, garlic, ginger,
salt, and pepper. Cook until thick and bubbly, about 2 minutes. - Remove from
heat. Add orange juice and brandy. - Place chicken in large baking dish. Pour
sauce over top. - Bake for 30 minutes. Turn, baste, and bake 30 additional
minutes.
Broiled
Gingered Chicken Recipe
Yield: 4 Servings
4 Chicken legs with thighs (8 -oz each)
4 sm Garlic cloves
4 oz Fresh ginger, cut into -1/4-inch slices
Grated peel of 1 large lemon
1/2 ts Salt
1/2 ts Freshly-ground pepper
1/2 c Fresh cilantro leaves
1/4 c Fresh lemon juice
2 tb Sherry vinegar
4 ts Peanut oil
Fresh cilantro sprigs -(garnish)
4 Lime wedges (garnish)
Use very sharp knife to score chicken skin diagonally, spacing cuts about
1/4-inch apart. Arrange chicken in single layer, skin side up, in baking dish.
With machine running, drop garlic and ginger through feed tube of food
processor; mince finely. Mix in lemon peel, salt, and pepper. Add cilantro and
mince finely. Blend in lemon juice and vinegar. Add oil in thin stream through
feed tube with machine running. Rub mixture over both sides of chicken; set
aside for 2 to 3 hours.
Grease broiler pan and position about 4 inches from heat source; preheat
broiler. Transfer the chicken to heated pan. Broil until just tender, very
juicy, and deep golden, or 10 to 15 minutes on each side. Turn chicken skin
side up for last 2 to 3 minutes and brush with any remaining ginger sauce.
Transfer chicken to a warm platter and let stand for 5 minutes. Garnish with
cilantro sprigs and lime wedges. Wonderful!!
Chicken
Soups
Chicken
& Vegetable Noodle Soup
Yield: 4 Servings
4 c Water
1 sm Celery stick, diced
1 lg Carrot, diced
1 Clove garlic, crushed
6 Spring onions, chopped
440 g Can corn niblets -=OR=- 1 c Frozen corn kernels
1 sm Red pepper, diced
1 c Diced, cooked chicken meat
85 g oriental soup noodles, - chicken flavour
1/4 c Teriyaki marinade and baste
Crusty bread
Heat water in a large pan, add celery, carrot, garlic, spring onions, corn,
pepper and chicken meat. Simmer for 8 min. 2. Break the noodle cake into pieces
and add to the pan together with seasoning sachet. Simmer for a further 2 mins,
add teriyaki marinade to taste. Serve immediately with crusty bread. Hint: You
can use other leftover cooked meats or chopped sausage in this recipe. Or you
can saute 1 chicken breast fillet in 1 tablespoon of oil, then roughly chop.
Add to the soup with other ingredients. Mmm Good!!
Chicken
& Wild Rice Soup Recipe
Yield: 8 Servings
2/3 c Wild rice
4 1/4 c Chicken broth
1 ds Black pepper
1 1/2 c Shiitake mushrooms; sliced --or regular fresh mushrooms
1/2 c Shallots; or onions, chopped
2 tb Butter or margarine
1 1/2 c Cooked chicken; or turkey
1/2 c Fresh parsley; snipped
Run cold water over the wild rice in a strainer for about 1 minute, lifting
the rice to rinse it thoroughly. In a large saucepan, mix the wild rice, broth
and pepper. Bring to a boil; reduce the heat. Cover and simmer for 40 to 45
minutes, or until the rice is tender. Meanwhile, in a skillet, cook the
mushrooms and shallots in butter until tender, but not brown. Add the mushroom
mixture, chicken and parsley to the soup. Heat through. Enjoy!!
Cheesy
Chicken Chowder Recipe
Yield: 2 Servings
4 c Chicken broth
1 1/2 c Diced potatoes
1 c Diced celery
1 c Diced carrots
1/2 c Diced onions
1/4 c Butter or margarine
1/3 c All-purpose flour
3 c Milk
1 tb Soy sauce
8 oz Processed cheese spread, -cubed (1 loaf)
2 c Chopped cooked chicken
Combine the broth and the vegetables in a large sauce pan. Cover and cook
over medium heat for 15 minutes or until the vegetables are tender. Melt the
butter in a Dutch oven over low heat. Add the flour, stirring until smooth.
Cook for 1 minute, stirring constantly. Gradually stir in the milk and cook
over medium heat, stirring constantly, until thickened and bubbly. Gradually
stir in the vegetable mixture, soy sauce, cheese and chicken. Cook until the
cheese melts and the soup is thoroughly heated. Makes 2 1/2 quarts. Mucho
Excellent!!
Chicken
Croquettes
2 c Cold chopped cooked chicken
3/4 c Thick white sauce
1/2 ts Salt
1 ts Lemon juice
1 Egg yolk, well beaten
1/4 ts Celery sal
t 1 Egg, slightly beaten
1/2 c Cracker crumbs
2 tb Cold water
Paprika Combine chicken, white sauce, egg yolk, lemon juice, and seasonings.
Cool. Form in cones, cylinders, or balls. Roll in crumbs. Dip in egg which has
been diluted with the water. Dip in crumbs. Fry in deep fat (385 F) about 2
minutes. Drain on crumpled absorbent paper. Garnish with buttered peas or
asparagus tips.
Chicken
& Dumplings
1 lg Fryer, about 4 pounds
2 c Chopped onions
1 1/2 c Chopped celery
1 1/2 c Chopped carrots
8 Garlic cloves, peeled
4 Bay leaves
4 Sprigs fresh thyme
4 qt Water
Salt and freshly ground Black pepper
1 Egg
1 3/4 c Milk
White pepper
2 tb Baking powder
3 tb Chopped parsley
1 1/4 c Flour
3 tb Cornstarch
In a large stock pot, combine the chicken, onions, celery, carrots, garlic,
bay leaves, and fresh thyme. Cover with water. Season the liquid with salt,
pepper, and cayenne. Bring the liquid to a boil and reduce to a simmer. Cook
for about 2 hours, or until the chicken is tender.
Drain the mixture, reserving the cooking liquid and 1 cup of the vegetables.
When the chicken has cooled, skin and debone the chicken. Set the chicken meat
aside.
In a mixing bowl, beat the egg and 1 cup of the milk together. Season the
mixture with salt and white pepper. Stir in the baking powder and parsley. Stir
in the flour, mixing to make a thick paste. Fold in 1 cup of the reserved
vegetables. If any fat has risen to top of the broth, skim the fat off and
discard. Return the chicken broth and chicken meat to the stock pot.
Bring the liquid to a boil. In a small bowl, dissolve the cornstarch in the
remaining milk. Whisk the cornstarch mixture into chicken broth. Bring the
liquid back to a boil and reduce to a simmer. Drop heaping tablespoons of the
dumpling batter into the hot mixture, distributing the dumplings evenly, until
all the batter is used. Cover with tight lid. Simmer for 10 - 15mins. Resist
the temptation to remove the lid. Enjoy!!!
Old-Fashioned Chicken Croquettes
3 tb Margarine
1/4 c All-purpose flour
1/2 c Chicken broth
1/2 c Evaporated skim milk
1/2 ts Salt
1/4 ts Black pepper
1 ts Lemon juice
1 ts Chopped onions
2 c Cooked chicken -- minced
3 tb Pimientos -- chopped
1 ds Ground nutmeg
1 Egg yolk -- beaten
1 c Button mushrooms -- whole
1 c Bread crumbs
1 Egg Canola oil
Make sure the bread or cracker crumbs are finely crushed. Melt margarine in
a skillet. Stir in flour and cook, stirring constantly, until light brown.
Gradually stir in the chicken broth and milk. Stir constantly over low heat
until mixture is thick. Blend in all the remaining ingredients except crumbs,
whole egg and the oil. Allow the mixture to cool.
Place crumbs in a plate and the whole beaten egg in a small bowl. Shape the
mixture into croquettes. Dip first in the crumbs, then into the beaten egg and
again in the crumbs. Have the oil about 3-4 inches deep and heat until very
hot. Fry the croquettes until browned. Drain well on paper towels. Serve the
croquettes with a white sauce and if desired also cooked vegetables such as
green peas.
Baked
Buffalo Wings Recipes
Yield: 30 Servings
2 tb Melted butter
1/4 c Hot pepper sauce
2 tb Rice vinegar
30 Chicken drummettes (wings with tips removed and seperated at joints)
Paprika -- for sprinkling
Celery sticks -- for Accompaniment
Roquefort Dressing
6 oz Roquefort cheese
1 c Sour cream
2 tb Mayonnaise
Freshly ground pepper
Preheat oven to 350 degrees F. Spray cooking sheet with non stick spray. Mix
together butter, hot-pepper sauce, and vinegar. Dip chicken into mixture, then
place on prepared baking sheet. Sprinkle lightly with paprika.
Bake until crisp and brown (about 30 minutes). Serve with celery sticks and
Roquefort Dressing. Makes 30 drummettes.
Roquefort Dressing: Mix Roquefort, sour cream, and
mayonnaise together. Season with pepper. Makes about 1-1/4 cups.
